Ginger strawberry smoothie

From time to time I invite my mother over for a drink. This time I found this drink recipe in the weekly magazine "Søndag" (issue 27/2016), which my mother buys every week and I get afterwards. So you could say, that brought the recipe, which I when turned into reality in my kitchen :-)

Ginger strawberry smoothie: - 2 drinks

• 250 frozen strawberries
• ½ dl RToses strawberry cordial
• 1½ dl vodka
• 1 ginger beer

1. Blend the frozen strawberries together with the strawberry cordial and vodka.
2. Mix in the ginger beer.
3. Pour into 2 tall cocktail glasses.

SWEET FENNEL WITH MINT

Another juice from JuiceSelvKassen, where I find the juice to be too green and healthy in taste. So I will not make this juice on my own !

As usual I am only juicing the mint leaves without the mint stems, as I dislike bitter taste in my juice.

SWEET FENNELS WITH MINT: - 2-3 servings

• 1 white cabbage
• 1 pine apple - without skin
• 2 fennels - without bottom
• 40 g mint - only the leaves.

1. Rinse and clean all the ingredients.
2. Juice everything together.
3. Enjoy.
4. The juice can be store for 1-2 days in the refrigerator.

Milk chocolate mint mousse

I found this recipe on chocolate mint mousse in the weekly magazine"Søndag" (issue 42/2016). As this recipe contains dark chocolate I decided to use milk chocolate instead of, as I dislike dark chocolate due to it´s bitterness. In order to boost the chocolate flavour I added  in some cocoa powder on top. This mousse has a relative soft texture, which I think could be due to the use of milk chocolate instead of dark chocolate.

Milk chocolate mint mousse: - 4 servings

• 1 dl full fat milk
• 125 g milk chocolate, medium-fine chopped
• 2 tablespoons cocoa powder
• 1 egg yolk
• 25 g sugar
• 1,25 dl dairy whipping cream - whipped into foam
• ½ teaspoon mint flavour

1. Heat up the milk to the boiling point in medium cooking pot,
2. Add in the chopped chocolate and cocoa powder, stir until the chocolate is melted.
3. Whip the egg yolk and sugar foamy.
4. Add the egg mass into the chocolate mass. The temperature of the chocolate mass should not be to warm.
5. Stir in the mint flavour.
6. Afterwards gently stir in the whipped dairy foam.
7. Pour the chocolate mousse into serving glasses.
8. Store the chocolate mousse in the refrigerator for min 2-4 hours.
9. Decorate with mint leaves.
10. Enjoy.

Sweet Apple Martini

I decided to make a drink using this very sweet home-made juice of Ingrid Marie apples combining it with dry Martini and some slices of lemon. This turned to be a great combination. I have previous been sharing this recipe on Apple Martini wih gin with you, which taste less great this new version of Apple Martini.

Sweet Apple Martini: - 1 drink

• 6-8 cl dry Martini
• 12-16 cl sweet apple juice
• 1-2 slices of lemon
• ice cubes

1. Pour Martini and apple juice into a medium-large cocktail glass.
2. Add in 1-2 lemon slices and some ice cubes.
3. Cheers and enjoy :-)

GREEN WATERCRESS ENERGY

Plenty of green ingredients for this juice, which has an extremely green colour. I was dreading the taste, when I saw the colour of this juice. I was positive surpriced, yes the taste is fresh and green, but not un-drinkable.

As I am NOT fun of bitter taste in juice, I removed the peel from the limes prior to juicing. I also decided not to use the stems of the kale, as I am uncertain, if the kale stems will gives bitterness or not .

GREEN WATERCRESS ENERGY: - 4

• 100 g watercress
• 2 cucumbers
• 600 g green apples -  core removed
• 2 limes - peel removed
• 300 g kale - only the leaves

1. Clean all the ingredients.
2. Juice everything together.
3. Enjoy
4. Can be stored 2-3 days in the refrigerator.

Creme Brulee Tart

At the afternoon tea course we were also making these Creme Brulee Tarts. I did not such a great success with my tarts, as the clotted cream was dried and therefore the filling became grainy. Another time I think, I will use whipped dairy cream instead of, also to lower the overall fat content in these tarts.

Creme Brulee Tart:

Short bread:

• 150 g plain flour
• 150 g butter
• 75 g sugar
• 75g rice flour
• ½ (organic) lemon - only the zest

Tart filling:

• 2 egg yolks
• 299 g clotted cream
• 80 g sugar
• 1 vanilla pod
• 250 g fresh raspberries
• 3 tablespoons icing sugar

1. Rub flour, butter, sugar and rice flour together only using your fingers, not you entire hand, until the dough looks like breadcrumbs.
2. Add in the lemon zest and knead the dough together using your entire hand.
3. Place the dough cold in the refrigerator, until it is firm.
4. Roll out the dough in a thin layer. Cover tart forms with the dough. Place the tart form cold in the refrigerator, while you make the tart filling.
5. Heat up the oven to 180'C.
6. Beat together the egg yolks, clotted cream, sugar and vanilla seeds, until it is smooth.
7. Bake the short bread linen tart form at 180'C for 10-15 minutes, until firm and light golden.
8. Remove the tart forms from the oven.
9. Place the raspberries in art forms and pour the tart filling on top.
10. Bake for another 8-10 minutes at 180'C.
11. Cold from the oven, and the art cold down, before removing them from the forms.

November equal darkness

November equals darkness

November is third and most dark month of the Autumn time. November is gray, dark, windy and rainy, where you start to look forward to the fifth Danish season in form of Christmas with lights everywhere, good food and great times with family and friends.
So November is a month, that you have to get through before the festive month of December. Here in November I am starting to make preparation for the upcoming Christmas Calendar on my blog such as interesting recipes to work with etc.

In October the theme of my kitchen was pumpkin, where I worked with 5 recipes (sweet pickled pumpkin, pumpkin-pear jam, pumpkin muffins with apple and walnut, pumpkin pie and pumpkin pie with muscovado sugar).