- Who is Kiki
- Who is Hannibal the Cat
- Why this blog ?
- Cooking books in my kitchen
- Recipe overview
- To Do List 2016
- Tea for my teapot
- Metallic tins
- "Hjemmebagt" status on accomplished recipes
- "Det æltefri grydebrød" status accomplished recipes
- Vejle by Picture
- To Do List 2015
April 29, 2013
This year I have again received the "usual" supplier of potatoes from a good working colleague, which I have planted this weekend in these potatoes pots, which I invested in last year with great success. Instead of dicking up your potatoes, you actually picks the needed potatoes from below the earth surface.
Besides from planting potatoes I used the good weather during the week-end to give some loving attention to my herb pots by supplying them with some fresh potting soil.
As herbs I have chives, Swiss mint, garden mint, lemon balm, lemon tarragon and oregano. I need to buy some basil and rosemary to the two remaining enpty pots. And I exchanged an older strawberry with strawberry of the Ostara variety, which is remounting.
In the first row (closest to the window) I have planted Arielle, in the second row I have planted Cerise, in the third row I have planted Ditta and in the fourth row I have planted Sava.
April 28, 2013
|Raspberry Rosemary Cosmo|
Our dinner had something of something of "interesting" start to it, as I as the very first person, when asked by the waiter, ordered a Raspberry Rosemary Cosmo. Here I suddenly noticed some strange looks around the table from some of my American colleagues. After the first silent moment, one of my colleagues said "we can also start with beer" to the rest of the table !!!!! Big chock for all - the Dane drinks alcohol - strong alcohol !!!
|Steak with large scrimps|
Being full of yogurt from New York I decided only to have a main course in form of steak served with large scrimps on top. At this specific restaurant the main course is not served with any side dishes (only the mentioned meat), so if you like to have vegetable or fries or sauce with your main course you need to order this as well. I decided to go for some fries.
Due to the fact, that you need to order side dishes to your main course, it is actually quiet expensive to eat at this restaurant. And the overall food impression for me is that of the ordinary, nothing expectational. I will give the experience 2 stars.
|Various side dishes for the main course|
April 27, 2013
|The Dannon Yogurt cafe on Park Avenue|
|Wall decoration at Dannon yogurt cafe|
Working professional with yogurt I just knew, that I need to experienced these yogurt cafes on my own body and in my very own mouth and stomach. When some of my American colleagues heard about my plans, they wanted to join in on my "yogurt voyage", which I managed to convince them about was a "bad idea", as I need time to re-adjust to a time difference of 6 hours. They got my message, so I could walk New York thin with my stomach filled with yogurt !!!!
I started my "yogurt voyage" at the Dannon yogurt cafe called "The Yogurt Culture Co" located on Park Avenue. Here you can influence the actual yogurt, which you will be eating, as you can have the yogurt either as yogurt or as frozen yogurt, which is the first selection step.
Naturally I decided to choose the real stuff in form of Greek yogurt (with fat) for a yogurt parfait. When the next selection step was, which fruit puree should be mixed into the yogurt. Being feed up with strawberry yogurt I went for the white peach. A small layer of the puree in filled into the bottom of the cup, and the rest of the fruit puree with some honey is mixed with the yogurt in a bowl, before a yogurt layer is filled on top in the serving cup.
|Inside the Dannon yogurt cafe|
|Larger stainless steel pots with various Dannon yogurt|
|List of purees to be mixed with the yogurt|
|Selection of fruit, nuts & spices as yogurt toppings|
The yogurt parfait is served in a plastic cup with a plastic spoon. The price for such a yogurt parfait is 6.85 $. And this volume of approx 400 ml really filled up my stomach serving as an evening meal.
My overall impression of the Dannon yogurt cafe remains me of a Starbucks cafe with it´s brownish interior and rusticness.
|My yogurt parfait|
|Chobani yogurt on Prince Street|
|Inside the Chobani yogurt bar|
A cup of yogurt cost 5.50 € incl a clean glass to bring with you home.
In the Chobani yogurt cafe, where are no tables or chairs as in the Dannon yogurt cafe, so you are sitting on the window still, while you eat your yogurt. I got the feeling of a chic cafe at the Chobani yogurt cafe.
My favourite was the Chobani yogurt cafe due to the look of the cafe, the look of the served yogurt and that I got a glass.
|My yogurt in form Blueberry Power|
April 25, 2013
- Cut the butter into small pieces.
- Weigh the flour, cardamon, salt, vanilla sugar, sugar into the mixing bowl.
- Add butter pieces, grated them into the flour mix.
- Add the milk and egg into flour mix.
- Knead the dough. Here I am also using my interpretation of the Richard Bertinet method. I knead on time - 10 minutes.
- Raise the dough warm for 1½-2 hours OR 8-10 hours cold..
- De-gas the dough.
- Rework the dough - scale each wheat bun to weigh around 80 g - so you get an even baking time for each bun.
- Place each bun in a roasting pan covered with baking paper - let the buns raise for another ½-1 hour until they "grow" together.
- Bake the wheat bun at 200'C for 20 minutes, please be aware of, the wheat bun in middle could use more baking time.
- Cut the wheat bun into 2 pieces - lets those roast at 200'C for 6-8 minutes
- Served hot or cold together with butter - plenty of butter, cheese and some fantastic home-made jam.
April 23, 2013
During a one-day trip to Sweden with my mother during Easter 2013, we visited an outlet area in Höganäs, Sweden, and here I found various new things for my little kitchen, which I as usual "could not live without" like this herb watering pot !!!!
However, I found this silicone hand protector in a vibrant green colour from Sagaform (costing 49 SEK). So now I should be able to take hot things in and out of the oven, when I am either cooking or baking.
April 21, 2013
|The brunch plate AFTER enjoying it|
My good girl friend from Horsens and I were recently enjoying a brunch together at a small cafe called Onkel A (Uncle A) at Vejle. It is a relative small cafe, and it more or less full, when we arrived approx 40 minutes after opening time, which normally is a good sign of some good food :-)
We decide to try a brunch plate served together with a glass of juice/cordial and coffee/tea, which costs 149 DKK. The brunch plate was a great combination of many different savoury and sweet parts. And the bread served together with the brunch plate was excellent. I can only recommend you to try out this cafe, which you are close to Vejle, and I will be back another trying out some of the lunch dishes.
My good girl friend convinced me, that I should this blog post with a picture of the plate after the eating process had taken part instead of the usual photo of the food, before eating it. So in order to indulgent her, I have done it this time. So you should look at the bottom of this post to see a photo of the brunch plate, s it looked, when we received.
|The brunch plate before starting the eating process|
April 20, 2013
I found this bread mix from Urtekram in my local supermarket. And as I was getting a 20% discount I decide to buy a bag and test it out. Besides from flour the bread mix contains dried carrot and red beet "stuff", which is giving colour to the dough as well as final bread. Looking into the bread mixture being dried, you can not the orange or purple colour of these vegetable, however, when you have added in the water and start to knead the dough, the colour is turned on !!!
In my opinion you can easily increase the water amount from 500 g (5 dl) to 550 g (5½ dl), as the dough is quiet firm to work with. I decided to use the recommend water amount, as I had no idea, how it would the dough would work during the kneading process.
Besides from the water you have to add salt, oil and yeast to bake this bread mixture. I was paying approx 30 DDK for this bread mixture, so it would be cheaper for you to bake your own bread (still using organic wheat flour), and when add some grated carrots and red beet into the dough. However, I am can easily see the advantages of using the bread mixture, if you do not have flour being a basic ingredients in your kitchen.
So would I buy this bread mixture again myself. Yes, I would buy the bread mixture, if I can get it with a discount, otherwise I find it too expensive.
April 18, 2013
During a one-day trip to Sweden with my mother during Easter 2013, we visited an outlet area in Höganäs, Sweden, and here I found various new things for my little kitchen, which I "could not live without" !!!! One of the things, which I brought, was this herb watering pot from Sagaform (costing 99 SEK). So now I can place a pot for herbs in this watering pot instead of the usual drinking water glass, which always is running out of water combined with calcium marks (from the water) afterwards.
April 16, 2013
In connection with an evening at the teather with a good girl friend we need to find a place, where we could eat a fast evening meal. We went to Cafeen Den Gamle Arrest, where we both decided to have the classic cafe burger served together with roasted potato boats and garlic sauce.
It was a decent burger, but nothing exceptional taste wise, but it served it´s purpose something fast to eat within 1 hour. The burger costed 118 DDK. I will give the experience 3 stars.
April 13, 2013
This salad I served together with the picnic muffins. It is a very simple, yet tasteful salad.
As the green salad part I used a mix of various salad leafs (brought as a finished mix in the supermarket), which I when combined with pieces of firmer goat cheese (without surface culture), pumpkin kernels and raisin. The dressing was made from olive oil, elder flower vinegar and fluid flower honey.
April 10, 2013
|Starter - salad with goat cheese|
As starter I decided to go for a salad with goat cheese. The salad consisted of warm goat cheese served together with dried apricot, red onion, tomato, green olives, pine kernels and some salad leafs. As dressing was used pomegranate cordial, actually plenty of pomegranate cordial, so the salad turned out to be very, very sweet just like a dessert !!! Otherwise the combination of warm goat, pine kernel and dried apricot was quiet interesting.
As main course I took a more traditional dish in form of beef served together with sauce Bearnaise and fries. I really liked the idea of serving the fries on it´s own in very hot china cone in order to keep the fries warm during a longer time.
In total this meal costed 39 € for goat salad, beef, water and a glass of white wine. It was a decent meal, but not expectational.
|Beef with sauce Bearnaise|
|Portion of Belgian fries|
April 07, 2013
"Hjemmebagt" - 73 recipes - 30 accomplished = 43 recipes to bake
The monthly Tea Time Treat was more easy this time around for me . Here in April it is Kate from What Kate Baked (being the hostess of the virtual tea table), and she selected Fairy cakes, cupcakes and muffins as the theme. What is a fairy cake ? Is it a cake with a fairy in-side ? I do not think it is allow to use fairies in cakes in Denmark, but apparently in England, as you can have a Fairy cake there !!!!
The Tea Time Table is a monthly blogging event managed Karen from Lavender and Lovage and Kate from What Kate Baked.
Skovtursmuffin / Picnic muffins: - 12 muffins
- 300 g (cake) flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 eggs
- 200 g milk
- 3 spring onions - finely chopped
- 150 g Emmentaler cheese - grated
- 150 g squash - grated
- Heat the (conventional) oven to 180'C.
- Sift flour and baking powder together into a mixing bowl.
- Add salt and pepper on top.
- Whip eggs and milk together, and pour it into the mixing bowl, stir everything well together.
- Add Emmentaler cheese, spring onions and squash, and stir everything into a homogeneous mass.
- Fill 12 muffins with the dough.
- Bake the muffins at 180'C for 30 minutes.
- Serve the muffins as they are or together with green salad like this salad with goat cheese
April 03, 2013
My collection of Easter eggs received or brought in connection with Easter 2013:
- Milk chocolate and dark chocolate egg from Sv Michelsen
- Summerbird Easter eggs
April 01, 2013
As Christmas gift I got this Easter lamb form of my mother at last Christmas. It is a ceramic form from Alsace, where they are used for baking Easter lamb in connection with Easter. So having this form in my kitchen I needed to find a recipe for such an Easter lamb. Luckily a good French colleague of mine, which has been helping me out before (French Christmas Cookies), was able to help me again. I decided to add some vanilla sugar into my version of Easter lamb.
So today being Easter Monday it is time to make my last Easter creation in my kitchen.
It was quiet to bake my own Easter lamb, but I needed to work further on this recipe, as the taste is relative plain. If you have some ideas as to how to twist such an Easter lamb, please feel free to leave a comment.
Easter lamb from Alsace:
- 4 eggs
- 2 tablespoon boiling water
- 170 g (cake) flour
- 170 g icing sugar - sieved
- 3/4 teaspoon baking powder
- 1 teaspoon vanilla sugar
- Heat up the (conventional) oven to 180'C.
- Divide the egg into egg yolk and egg white. Beat the egg white into a stiff foam.
- Whip the egg yolk, water and icing sugar together into a white and foamy mix.
- Afterwards whip in the baking powder, vanilla sugar and flour.
- Gentle stir in the egg white foam, little by little, as the cake mix is quiet firm.
- Brush the Easter lamb form with melted butter or oil.
- Fill up the Easter lamb, until it is 75% filled.
- Bake the Easter lamb in the lower part of the oven at 180'C for 45 minutes.
- Let the Easter lamb cool down, before you take it out for the form.