Foccacia bread with tomato & rosemary a la Tupperware

I have got this recipe on foccacia bread with tomato & rosemary in connection with a Tupperware demonstration. It is very easy to make the dough, as you do not have to knead it together, you just stir it together in the mixing bowl. I divided the original recipe into two, as I only had one silicone form.

Foccacia bread with tomato & rosemary a la Tupperware: - 1 bread

• 12 g fresh yeast
• 2½ dl water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 125 g wheat flour
• 125 g tipo 00 flour
• tomato, fresh rosemary, salt & olive oil as topping

1. Add yeast, water, olive oil, salt & both types of flour into a medium size mixing bowl.
2. Stir all the ingredients into a homogeneous mass using a cooking spoon.
3. Fill the dough into a rectangular shaped silicone form (18 x 25 cm).
4. Place chopped tomatoes into the dough, sprinkle with olive oil, salt & rosemary.
5. Let the bread dough raise in the oven with a temperature of 50'C for 30 minutes.
6. Remove the dough from the oven.
7. Heat up the oven to 220'C.
8. Bake the bread at 220'C for approx 20 minutes.
9. Serve the bread together with vegetable bolognese.

Vibe Summer dress - fourth progress

After having knitted 11 cm of the upper part of Vibe Summer dress in rib pattern, it is now time for me to divide the knitting dress into the back & front part of the dress.

I will now start to make the arm part in form of raglan on the back side with reduction in amount of knit mask on every second needle. 

Vegetable bolognese a la Søndag

I have found this recipe on vegetable bolognese in the vegetable magazine of "Søndag" (issue 16/2020). The beef has been replaced with red lentils as the protein part of the meal. The original recipe is for two serving, however I decided to double up the recipe, so I had some extra portions for easy food later on in the weeks.

Next time I think, that I will increase the use of tomato concentrates to boost the tomato flavour. As options vegetable inclusion I would also consider to include some pepper fruit on the top of the carrot (vegetable bolognese with extra tomato).

The red lentils is actually giving a nice texture, a little like beef texture.

I served this dish together with freshly baked foccacia bread with tomato and rosemary..

Vegetable bolognese a la Søndag: - 4 servings

• 1 large onion - finely chopped
• 2 cloves of garlic
• olive oil
• 2 tablespoon tomato concentrate
• 1 tin (400 g) of canned tomato
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 carrots - peeled and medium grated
• 6 dl water
• 70 g red lentils
• salt & pepper for seasoning
• 400 g spaghetti
• grated parmesan cheese
• rucola

1. Fry the onion and garlic in hot olive oil, so the onion becomes clear in colour.
2. Add in the tomato concentrate and let it fry for ½ minute.
3. Add in the canned tomatoes with the dried herbs.
4. Add in the water, grated carrot, lentil. Season with salt & pepper.
5. Bring the mixture to the boil.
6. Let the bolognese simmer under lid for 1 hour.
7. Serve the bolognese with boiled spaghetti, grated parmesan, rucola and foccacia.

Peach ice tea

I have located this recipe on peach ice tea in the 2020 Spring/Summer  edition of the Tupperware catalog. I decided to use my teapot, which has a metallic filter to make this ice tea. The portion of peach-tea mixture was more than enough to fill up my metallic tea filter, so you can actually make two portions of ice tea.¨

I could also imaging to used canned apricot instead of peach for such ice tea, or even no addition of canned fruit.

The peach flavour is not very dominated. And you can easily taste the tea in the mixture.

Peach ice tea:  - 2 liter

• 3 tablespoon of black tea
• 425 g canned peach - save 2 tablespoons of the sugar syrup
• 1-1.25 l cold water (0-max 25'C)
• ice cubes - optional
• twig of green herbs such as mints or lemon balm

1. Separate the canned peach fruit from the sugar syrup using a sieve. Save 2 tablespoons of the sugar syrup.
2. Place the peach in a smaller mixing bowl and mash the fruit like mashed potatoes using a potato masher.
3. Pour in the sugar syrup and black tea leaves, and stir.
4. Fill ½ the portion into the metallic tea filter.
5. Pour cold water into the tea pot. I noticed, that the draining of water filling through water into the the filter, was very bad. So therefore I filled water into the tea pot and when afterwards placed the tea filter into the tea pot.
6. Place the tea pot cold in the refrigerator for 8-12 hours, so let the peach-tea mixture infuse the water.
7. Remove the tea filter from the tea pot.
8. Fill ice cubes and optional herbs twig into a high ball glass and fill up with the ice tea.
9. Enjoy :-)

Chocolate cake a la Tupperware

I recently brought a new Tupperware silicone parchment and included with baking parchment I got a MicroPro ring as well. The ring can be used for baking. A few days ago, I got a Tupperware recipe on a chocolate cake, which could be baked in this MicroPro ring.

When I got the recipe, I noticed, that the only chocolate part was three tablespoons of cocoa powder. For me it is too little to call it a real chocolate cake, so therefore I decided to include 50 g chopped chocolate as well.
As I do not like dark chocolate, I decided to use dark milk chocolate instead (dark milk chocolate contains 47% cocoa beans). I find dark milk chocolate to have less of a sweet taste, where some milk chocolate can be very sweet in taste. Use what ever chocolate, which you have a preference for.

Chocolade cake a la Tupperware: - 1 cake

• 1 egg
• 150 g sugar
• 75 g butter - melted
• 100 g whole fat milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla sugar
• 3 tablespoon cocoa powder
• 125 g (cake) flour
• 50 g dark milk chocolade - medium chopped

1. Heat up the oven to 170'C.
2. Add the egg and sugar into a medium size bowl, whip it together with an electrical mixer.
3. Add in the melted butter, milk, flour, cocoa powder, vanilla sugar and baking powder. Whip again into a homogeneous mass.
4. Stir in the chopped milk chocolate pieces into the cake dough.
5. Place the Tupperware MicroPro ring on top of baking parchment.
6. Fill the cake dough into the MicroPro ring.
7. Place the cake in the middle of the oven, and bake the cake at 170 for 30-40 minutes.
8. Check, that the cake is baked, before you take it out of the oven.
9. Pull softly in the MicroPro ring from time to time, so get the cake loose.
10. Remove the MicroPro ring and let the cake cool down on the baking parchment.
11. Serve the cake.

Vibe Summer dress - third progress

It has taken me quiet some time to get to knit the middle part of the Vibe Summer dress !

When I had finished the lower part of the Summer dress and started to knit the middle part of the Summer dress, I realized, that I had made a mistake changing pattern from the low rib part of the dress to the pattern of the lower part of the dress and increasing the amount of knit masks. Therefore, I reeled up the entire knitted lower part (35 cm of knitting), and re-started again.

When you have spend quiet some money (620 DKK on the yarn), I do not want a second quality dress, I want the premium quality. So, after having knitted the lower part of the Vibe Summer dress twice, I have knitted 16 rows of the middle part. And I can now move on top the upper part of the dress, which consist of rib knitting.

DL crisp bread

After I have enjoyed all these crisp breads a la Skovdal it is time to bake to more crisp bread. And I here I have located an old recipe, which a colleague of mine has shared with.

I call this recipe DL crisp bread, as the majority of the ingredients are measured out in DL !!!

DL crisp bread a la Skovdal: - 30-40 pieces

• 1 dl oat flakes
• 1 dl sesame seeds
• 1 dl linseed
• 1 dl sunflower seeds
• 1 dl poppy seeds
• 2½ dl wheat flour or spelt flour (use what you have)
• 1 dl whole grain wheat flour
• 2 dl water
• 1 dl olive oil
• 1 teaspoon salt

1. Heat up the fan oven to 180'C.
2. Add all the dry ingredients in a medium size mixing bowl.
3. Stir all the dry ingredients it together, before you add in the water. This way you ensure an even mix between flour and seeds.
4. Let the dough rest for 10 minutes.
5. Divide the crisp bread dough into two portion to get the size thin enough.
6. Place the crisp bread dough on a piece of baking parchment, place another piece of baking parchment on top of the crisp bread dough.
7. Use a rolling pin to flatten the crisp bread dough into a thinner size.
8. Remove the top baking parchment.
9. Cut the crisp bread into piece size, so it is easier to break into pieces after baking.
10. Place the crisp bread on a baking tray.
11. Bake the crisp bread at 180'C for approx 15 - 20 minutes, until it let golden in colour.
12. Cool down.
13. Store in an airtight container.