September 24, 2017

Ceramic breakfast bowl and green vase


Every morning I eat oat flakes for breakfast, and these oat flakes is served in various ceramic bowls. I have two types of breakfast bowls. For working days I use a more heavy type of bowl, and for the week-end morning I used a thinner bowl type. Anyway, when you use ceramic or china day in and day out, you will from time to time break something, well at least I do !

This Summer one of my working days breakfast bowls broke, so therefore I went shopping for a new breakfast bowl. It actually took some time to find a new "right" breakfast bowl. I located the right bowl during a trip to Odense at Dina Vejling.

My new breakfast bowl is of cause in my favourite colour of green, and is made by  Hanne Bertelsen. Besides from the breakfast bowl I found a green vase in skewed shape made by Karina Skibby, which I could not live without, and I got it to ½ price :-)

September 21, 2017

Chocolate cake with liquorice cream layer


I have been baking this chocolate cake with a liquorice cream layer using a recipe from baking recipe magazine coming together with the weekly magazine "Femina". I have made no change to this recipe.

When I finally had put the cake together, I noticed a jam of blackcurrant standing untouched together on the kitchen table !!! So it turned out, that I had forgot to use the blackcurrant jam, so therefore I have been serving blackcurrant jam as a sauce together with the cake.

I find this cake to be very, very rich in chocolate taste, so this is cake for the chocolate lovers being full of dark chocolate together with plenty of butter. The liquorice taste is not very dominating in the final cake. Perhaps replacing the brown sugar with dark muscovado sugar with give more of a liquorice twist to the cake ?

Chocolate cake with liquorice cream layer:

Cake buns:
  • 200 g dark chocolate
  • 150 g butter - soft
  • 200 g brown sugar
  • 5 eggs - divided into egg white and egg yolk
  • 100 g (cake) wheat flour 
  • 1 teaspoon baking powder
  • 5 tablespoon blackcurrant jam
Liquorice cream layer:
  • 2½ dl dairy whipping cream, 35-40% fat
  • 50 g icing sugar
  • 2 tablespoon liquorice syrup
Chocolate glazing:
  • 200 g dark chocolate
  • 100 g butter
  • 1 tablespoon liquorice syrup
  1. Heat up the oven to 180'C.
  2. Melt the chocolate for the buns together in water bath. Let the chocolate slightly cool down.
  3. Meanwhile the butter and brown sugar into foam texture.
  4. Add the one egg yolk at the time into the butter-sugar mass, whip in the each egg yolk, before the next egg yolk is added.
  5. Add in the wheat flour and baking powder.
  6. Afterwards add in the melted chocolate.
  7. Whip the egg white stiff.
  8. Gently stir in the whipped egg white.
  9. Divide the dough into 2 portions.
  10. Fill the dough into 2 round 20 cm round forms.
  11. Bake the two chocolate buns at 180'C for 20-25 minutes.
  12. Let the chocolate buns down after the baking.
  13. Mix the dairy whipping cream, icing sugar and liquorice syrup together.
  14. Whip the cream into a whipped foam.
  15. Place the first chocolate bun into a round spring form as bottom layer.
  16. Spread the blackcurrant jam on top of the this chocolate bun layer.
  17. Spread the whipping cream layer on top of the blackcurrant jam.
  18. Place the second chocolate bun on top of the whipped cream.
  19. Place the cake cold in the refrigerator.
  20. Melt the dark chocolate, butter and liquorice syrup together over a water bath.
  21. Add this melted mass into a another bowl, which is placed cold in the refrigerator.
  22. Stir in this chocolate glazing every 5-10 minutes.
  23. When the chocolate glazing is thick enough spread it as top of the chocolate layer.
  24. Place the cake cold, until it is time to serve the cake.
  25. Consider to take the cake out of the refrigerator ½ hour prior to serving, as the chocolate glazing is very, very firm to cut through. 

September 19, 2017

G&T festival 2017 at Serridslevgård


Last Saturday I went for the first time ever to a G&T Festival at Serridslevgård together with my two good friends from Horsens. It was a outdoor festival, which always can be a challenge in Denmark. However, we were lucky, it did not rain. The surroundings is great for such an event with plenty of space and good sound conditions.

The very first booth we visited at the festival was the tonic stand, where we tasted various types of tonics. It was a very good start, as we later on at the various gin stand had a better understanding, if the select for tasted gin was the right choice for our individual taste buds. One tonic can lift the combination of G&T up to the sky, while another tonic can lower the G&T combination to a bad experience.

Afterwards we went from gin booth to the next gin booth tasting the various gins. At the first gin booth we started out getting one small of gin for each of us three persons, we soon realized, that if we wanted to taste gins from more booths, when we needed to minise the gin intake at each booth. Therefore we soon started to share one small of gin for three persons.

As most of the gin booths we were either talking to the persons, which were producing the gins or had good relation with the gin, which they represented. It was great, as we got a great understanding of the gin, which we tasting. And yes, if you did not like the gin, when it was easy to empty the gin into the grass.

At all the gin booths there were a good filling up of the glasses with gin, so you had to ask for less gin into the glass ! After some time you taste buds are actually saturated with gin flavour, so you feel less for tasting more gin.

Besides from the various gin booths, there was also a gin bar, where 11 different types of gin tonics could be brought.

I did not buy any gin, as my bar is already full of various gins. I went away with two new tonics as well as some quinine, so I can make my own tonic.

All in all it was great experience, so I good easily imaging me turning up next year.


September 16, 2017

Shopping in Ebeltoft


On the annual rowing Summer vacation (rowing along the East coast of Jutland) the weather was a mixture of good rowing weather and bad rowing weather. On the days with bad rowing weather we spend some time in Ebeltoft doing both sightseeing as well as shopping. 

I went home with some candies from Mols Bolsjer, some glass flowers for my garden, a new replacement tea cup from Potteriet, a green glass vase from Pust for the windows of my bedroom.

Lighthouse at Sletterhage

September 14, 2017

Green ceramic trays by Pi Bjørg


At the annual Summer sale in the Decorate shop here in Vejle I found these three ceramic trays by Pi Bjørg in my favourite colour (green, if you should not know it) with 30% discount.

I see, that I can use these trays could be used as serving trays for tapas dishes or cookies and small cakes.

September 12, 2017

Hindbærsnitter (raspberry cuttings) for the 2017 cake regatta at the rowing club


The winning cake of the 2017 cake regatta at the rowing club in form of hindbærsnitte (raspberry cutting), which is a very Danish type of cake.

I found a recipe in weekly magasin some time ago, which I twisted by adding in a small amount of raspberry extract in the icing part of the cake to boost the raspberry taste (using this raspberry cutting recipe as inspiration).

Hindbærsnitte (Raspberry Cutting): 8-10 pieces
  • 200 g (cake) flour
  • 50 g almond flour
  • 25 g icing sugar
  • 1/4 teaspoon vanilla sugar 
  • 150 g cold butter - cut into small pieces
  • 1 egg yolk
  • 250 g raspberry 
  • 125 g sugar
  • 1 tablespoon lime juice
  • zest of ½ lime
  • 2-3 g pectin - optional
  • 1 tablespoon lemon juice
  • 1 teaspoon raspberry extract
  • icing sugar
  • freeze-dried raspberries
  1. Start by making the raspberry jam. Heat up the raspberries, sugar, lime juice and lime zest to the boiling point.
  2. Let the jam simmer for 8-10 minutes to reduce the water content, and make the texture more thick. Addition of pectin can also increase the viscosity, so the jam will not float too much during the baking process.
  3. Cool down the jam in a container. The jam can easily be made the day in advance.
  4. Mix flour, almond flour, icing sugar and vanilla sugar together in a mini-blender (using the meat knife).
  5. Cut the butter into smaller pieces, which is added into the flour mix. Mix it together, untill the butter in crumbled into the flour.
  6. Afterwards add in the egg yolk, and mix until a dough is formed. The last knead can be done by hand.
  7. Form the dough into a square, cover it with cling film and place for min 30 minutes in the refrigerator.
  8. Heat the (conventional) oven up to 200'C.
  9. Roll the dough into a square with a size of 30x40 cm on a piece of baking paper and using the cling film for the upper of the dough, so the dough is not sticking to the rolling pin.
  10. Place the baking paper with the dough on a baking tray.
  11. Shread the raspberry jam on half of the dough and fold the rest of the dough on top of this jam layer. Use the baking paper as support, while you do this.
  12. Bake the cake in the middle of the oven at 200'C for 18-20 minutes.
  13. Let the cake cold down, before you decorate it.
  14. Mix the icing sugar, lemon juice and raspberry extract into a icing layer, which should cover the upper part of the cake together with freeze-dried raspberry.
  15. Cut the cake into smaller pieces using a sharp knife. 

September 10, 2017

Cake regatta at the rowing club


Yesterday afternoon it was time again for the annual cake regatta at the rowing club. The winner of the previous year´s cake regatta select the time as well as theme for the year´s cake year. And the theme for this year was hindbærsnitter (raspberry cuttings).

We were a small selected group of three persons, who joined this year´s cake regatta. We started by rowing a tour of 15 km on the Fjord of Vejle, which yesterday as unusual silent/still. After the return to the club is was time for some serious cake tasting. We were tasting the cake blinded by tea towels followed by voting on the preferred cake by taste only. After we had given out vote we would allowed at actually see the various cakes visually.

My hindbærsnitter (raspberry cuttings) got the majority of the votes, so I can now call myself the 2017 champion baker of Vejle Rowing Club. On top of this I got a trophy in form of sleeve protectors and the responsibility of arranging the cake regatta in 2018 and selecting the cake theme. I will share the winning recipe with you in the near future.



July 16, 2017

Strawberry Rhubarb Jam


Last week-end I had the luck to "borrow a strawberry field" of a rowing friend on Summer vacation. I picked more strawberries, than I could eat, so I decided to turn all these strawberries into various Summer jams, thereby shaving some of the Danish Midsummer for later use in the Autumn and Winter.

A very classic Danish jam is the combination of strawberry and rhubarb. Here I decided to use equal amount of strawberries and rhubarb as starting point. When I later taste this jam, I will see, if adjustments are needed on this ratio.

Making this Summer jam fits very well into my 2017 Summer Challenge of jam making :-)

Strawberry Rhubarb Jam:
  • 400 g strawberries - cut into halves
  • 400 g rhubarb stem - cut into 1-2 cm pieces
  • 12 g pectin / gelling powder
  • 400 g sugar
  • 1 dl water
  • preservative - optional
  1. Heat up the strawberries, rhubarb pieces and the water in a cooking pot together over low heat. Stir on a regular basis. Let the fruit gentle simmer, until the rhubarb pieces are soft.
  2. Mix the pectin/gelling powder together with 50 g sugar. Add this dry-mix slowly to the fruit, while you stir very well in the cooking pot to avoid lump formation.
  3. Let the fruit simmer gentle for another 5 minutes. Stir on a regular basis.
  4. Add in the rest of the sugar. 
  5. Bring the jam to the boiling point and let it boil for 2 minutes.
  6. Taste the jam. If you find it too be to sweet/matured in taste, you can add some apple vinegar to bring freshness back to the jam. I normally do this in smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something.
  7. Prepare the jam glasses by filling them with boiling water.
  8. Fill the glass with jam and close the glass.
  9. Store the jam cold to prolong the shelf-life.

July 09, 2017

Midsummer Jam with balsamico twist


As mentioned yesterday I have so lucky to "borrow a strawberry field" of a rowing friend on Summer vacation. I picked more strawberries, than I could eat, so I decided to all these strawberries into various Summer jams, thereby shaving some of the Danish Midsummer for later use in the Autumn and Winter.

As the first jam I decided to twist to this recipe on Midsummer jam - strawberry jam with elder flower with addition of a little amount of balsamico vinegar, as balsamico marinated strawberries taste fantastic. Perhaps I could have added a little more balsamico vinegar, but it is difficult to remove that extra balsamico vinegar from the jam, if it was too much. I will leave in your capable hands, when you adjust the taste with balsamico. The trick is always to take small steps, and not giant leaps (= teaspoon full).

I just love this combination of strawberries and elder flowers, it makes the jam taste like pure magic :-)

Midsummer Jam with balsamico twist - strawberry jam with elder flowers:
  • 600 g strawberries - cut into halves
  • ½ dl elder flower cordial
  • 9 g pectin / gelling powder
  • 330 g sugar
  • 4 stems of elder flowers - only the flower heads
  • ½ teaspoon of balsamico vinegar
  • preservative - optional
  1. Heat up the strawberries together with the elder flower cordial in a cooking pot together over low heat. Stir on a regular basis.
  2. Heat the fruit up to 80'C. Mix the pectin/gelling powder together with 30 g sugar. Add this dry-mix slowly to the strawberries, while you stir very well in the cooking pot to avoid lump formation.
  3. Let the strawberries cook slowly for another 5 minutes. Stir on a regular basis.
  4. Add in the rest of the sugar. 
  5. Bring the jam to the boiling point and let it boil for 2 minutes.
  6. Add in the balsamico vinegar.
  7. Taste the jam. If you find it too be to sweet/matured in taste, you can add some apple vinegar to bring freshness back to the jam. I normally do this in smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something.
  8. After the tasting adjustments have be done, add the elder flowers and stir well again.
  9. Let the jam boil for another 2 minutes.
  10. Prepare the jam glasses by filling them with boiling water.
  11. Fill the glass with jam and close the glass.
  12. Store the jam cold to prolong the shelf-life,

July 08, 2017

Borrowing a strawberry field


While a rowing friend is away on holiday with the family I have been asked, if I wanted to"borrow" her strawberry field ? YES.

Plenty of Danish strawberries full of taste, freshly picked (by your self), locally source (in Grejs), this is a great offer :-)

So this morning I went strawberry picking followed by being creative in the kitchen in the afternoon making jam and finally enjoying fresh strawberry for dessert this evening uuuhmmm :-)

I will share the various jam creation with you in the near future. So in 2017 my Summer Challenge will be jam making :-)


Blushing Summer Jam 2017




July 02, 2017

Elderflower inspiration for your kitchen


Elder flowers have been blooming for some time this year, and the elder flower season is still on-going here in Denmark, so if you lack some inspiration I hereby share some of my recipe with elder flower as main ingredients, which you can try out in your own kitchen this Summer.












July 01, 2017

Patty shells with asparagus and scrimps


For my birthday lunch I served patty shells with asparagus and scrimps using this recipe from Samvirke. Patty shells are another lunch dish/starter, which is very easy to make.

Patty shells with asparagus and scrimps: - 10 patty shells

  • 10 patty shells
  • 50 g butter
  • 50 g wheat flour
  • 6 dl vegetable stock
  • 2 carrots - peeled and finely sliced
  • 10 green asparagus - cut in 2-3 cm pieces
  • salt and pepper for seasoning
  • 200 g drained scrimps
  • parsley for decoration
  1. Melt the butter in the cooking pan.
  2. Add in the flour and stir well, let it simmer gently for 3 minutes.
  3. Add in the vegetable stock little by little, while stirring. Bring it to the boil.
  4. Add in the carrot and asparagus pieces, let them simmer gently for 5 minutes.
  5. Season with salt and pepper.
  6. Add in the scrimps and let it simmer gently for 1-2 minutes.
  7. Add the filling into the warm patty shells.
  8. Decorate with parsley
  9. Served.

June 30, 2017

Skagensrøre


As a little easy to make lunch dish for my birthday lunch I made Skagensrøre with a few modifications.

Skagensrøre: - 3-4 persons

  • 1 tablespoon red onions - finely chopped
  • 2 dl sour cream, 18% fat
  • 2 tablespoons chives
  • 2 tablespoons dill
  • 1 teaspoon strong mustard
  • lemon - only the juice
  • salt and pepper
  • 150 g scrimps
  • 150 g crayfish
  • fish eggs
  1. Mix red onions, sour cream, mustard, chives and dill together in a bowl.
  2. Season with salt, pepper and lemon juice.
  3. Mix in the scrimps and crayfish.
  4. Store cold in the refrigerator until serving
  5. Place in a serving bowl and decorate with fish eggs and extra chopped chives and dill.
  6. Serve together with bread.

June 29, 2017

Cream cake with rhubarb cream


For the birthday coffee for rower I also made cream cake using this Twin-food recipe, which work perfect in my kitchen compared to the dicaster I had with this cream cake with rhubarb compote and white chocolate cream.

Cream cake with rhubarb cream: - 1 cake

  • Buns for cream cake
  • 500 g rhubarb - 1-2 cm pieces
  • 200 g sugar
  • 1 lemon - the juice
  • ½ l dairy whipping cream, 35-40% fat
  • 3 leaves of gelatine
  1. Start by making the rhubarb compote, which can be done 1 days before or earlier.
  2. Add rhubarb pieces, sugar and lemon juice to a cooking pot. Bring it to the boil. Let the rhubarb simmer until the pieces are soft (10-15 minutes).
  3. Cool down the rhubarb compote.
  4. Place the gelatine leaves in cold water for 5-10 minutes.
  5. Whip the dairy cream into whipped cream.
  6. Squeeze the gelatine leaves free from water.
  7. Melt the gelatine leaves in a water bath place in boiling water.
  8. Blend the rhubarb compote into a homogenous mass and blend the melted gelatine in as well.
  9. Gentle stir the rhubarb compote together with the whipped cream.
  10. Place a cream cake bun in a round spring form.
  11. Spread some of the rhubarb cream on top, place another cream cake bun on top of the rhubarb cream.
  12. Spread another portion of rhubarb cream on this bun layer, followed by placing the third cream cake bun on top.
  13. Spread the remaining rhubarb cream as top layer.
  14. Place the cream cake in the refrigerator for minimum 4 hours or night over.
  15. Serve and enjoy :-)

June 16, 2017

Baiser Rose


With inspiration from my first Summer vacation this year I hereby share this recipe on a cocktail, which were served at the hotel, where my mother and I stated in Alsace, called Basier Rose. We did not taste this appetizer at the hotel, but I noted down the ingredients mentioned on the menu card and based on this, I have created my version of Baiser Rose using both rose liqueur and cremant produced in Alsace.

My mother and I have just enjoyed this cocktail on our return from our Summer holiday. We really did enjoy this drink. The rose flavour is delicate, so my good friends in Horses should be able to relax, if they read this post :-) The level of Martini should not be increased, as it otherwise will dominated the taste.

Baiser Rose: - 1 cocktail

  • 5 ml grenadine
  • 7.5 ml rose liqueur
  • 60 ml Martini bianco
  • Cremant or other dry sparkling wine
  • Ice cubes
  1. Pour grenadine, rose liqueur and Martini into a cocktail glass.
  2. Add into the ice cubes
  3. Fill up the glass with sparkling wine.
  4. Enjoy and have a nice week-end :-)

June 01, 2017

Cream cake with rhubarb compote and white chocolate cream


For the birthday lunch I did also make a cream cake with rhubarb compote and white chocolate cream using this recipe.

The taste was great, however I could not get the white chocolate cream to work at all as it should. It took forever to whip the cream, which was cold enough to be whipped. And suddenly the cream turned into butter spread !!!, so I had drained off the "buttermilk" part. Therefore I did not have enough chocolate cream for the final decoration of this cake. Instead of I made an icing from icing sugar and rhubarb cordial.
Upon serving of this cream cake, the butter spread has set like a chocolate !!!! Stupid cake recipe, which I will NOT try out again never !!!!

Cream cake with rhubarb compote and white chocolate cream: - 1 cake
  • 3 cream cake layers
  • 250 g white chocolate - roughly chopped
  • ½ l dairy whipping cream
  • 500 g rhubarb stems - chopped into 1-2 cm pieces
  • 200 g sugar
  • 100 g water
  • 1 vanilla pod - corn and pod
  1. Bring the dairy whipping cream to the boil. 
  2. Place the chopped white chocolate in a mixing bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted.
  3. Store the chocolate cream cold in the refrigerator for minimum 5 hours.
  4. Meanwhile make the rhubarb compote. 
  5. Add rhubarb, water, sugar, vanilla corn and pod into a cooking pot.
  6. Bring the compote to the boil, and let it simmer gently until the rhubarb pieces are soft.
  7. Cool down the rhubarb compote.

  8. Before putting the cream cake together, strain off water/liquid of the rhubarb compote, so the texture does not become to runny. Remove the vanilla pod from the rhubarb compote and blend the compote together.
  9. Whip the chocolate cream in a cream foam.
  10. Start by placing one cream cake layer bun on the serving plate.
  11. Spread the rhubarb compote on the cream cake layer, followed by some of the whipped chocolate cream.
  12. Place the second layer on top, and repeat with a layer of rhubarb compote and whipped chocolate cream.
  13. Place the third layer on top. Decorate the entire cake with the rest of the whipped chocolate cream. If you do not have enough chocolate cream, you can also make an icing from icing sugar and rhubarb cordial.

May 31, 2017

Rhubarb cake a la Camilla Plum


I found this recipe in the cake book "Helt i kage" by Camilla Plum, and as the rhubarbs in my little garden are doing their best to make a jungle, this recipe on rhubarb cake was the obvious choice for me to bake for my birthday coffee.

Instead of star anise for the sugar sprinke, I decided to mix plain sugar with home-made chai sugar.

Rhubarb cake a la Plum: - 1 cake

  • 250 g butter (soft)
  • 250 g sugar
  • 1 organic lemon - only the zest
  • 3 eggs
  • 160 g (cake) wheat flour
  • 40 g rice flour
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 800 g rhubarb stems - cut into 1-1½ cm pieces
  • 100 g sugar
  • 50 g chai sugar
  1. Heat up the oven to 175'C.
  2. Whip the butter and sugar into a foamy white mass on a stand-alone mixer.
  3. Add the eggs one by one, whipping in between.
  4. Add in the flour, ginger and baking powder.
  5. Afterwards stir in the rhubarb pieces.
  6. Add the cake dough into a round form (22-25 cm).
  7. Cover the surface of the cake dough with the mixture of sugar and chai sugar.
  8. Place the cake form in the middle of the oven, and bake the cake at 175'C for 1-1½ hour. The baking time is a little tricky to figure out due to the high water content coming from the rhubarb pieces.
  9. Cool down the cake, before it is remove from the form.
  10. Enjoy the cake together with a cup of tea/coffee.

May 30, 2017

Birthday coffee for the rowers 2017


After the birthday lunch it was time for my rowing friends to come around for equal traditional birthday coffee. A classic Danish birthday coffee contains three key ingredients: freshly baked bun served with plenty of butter, cream cake and hot chocolate. Hot chocolate or chocolate has no space inside my kitchen, as I DISLIKE the taste of hot chocolate and cocoa milk !!! I still recall my dislike, when I as a child was served hot chocolate at the other children´s birthday :-(

This year I had not selected rhubarb as a specific theme as last year, but two of the four things served did contain rhubarb, as the rhubarbs in my garden is almost a jungle.

We started with the usual glass of sparkling wine to the talk running, before we sat down and enjoyed the saffron buns. These buns more or less equal birthday celebration for me, as the use of saffron in huge amount is a great way to celebrate life/birthdays.


Afterwards it was time for the first rhubarb cake in the form of rhubarb cake from the cake book "Helt i kage" by Camilla Plum. For one cake 800 g of rhubarb pieces was required ! This is a quiet big amount of rhubarb, however a great way of controlling my rhubarb "jungle" :-)


The first rhubarb cake was followed by the second cake in form of a rhubarb cream cake, where ½ l dairy whipping cream was mixed with 500 g rhubarb compote, this gives a fantastic taste.


For those of my guests still having room in their stomach they could enjoy a sweet treat in form of strawberry-champagne marzipan in white chocolate. I will be sharing the various recipe from this birthday lunch in the very near future.


I received some very nice birthday gift in form of a water-proff seabag, a green glass vase (Lyngby) for my glass window and a small green ceramic bird by Anne Black. Thank you very much to my rowing friends for some great gifts and your excellent company :-)

May 24, 2017

Rhubarb 75


To start off the birthday lunch we enjoyed a cocktail with inspiration from French 75, however with a big twist of rhubarb :-)

Instead gin, sugar and lemon was used rhubarb gin and rhubard cordial. The sparkling wine was still sparkling wine !

Rhubarb 75:- 1 cocktail

  1. Add the ice cubes into a champagne glass.
  2. Pour in the rhubarb gin and rhubarb cordial.
  3. Fill the rest of the glass with sparkling wine
  4. Cheer :-)

May 21, 2017

Birthday lunch for the girl friends


I have been celebrating my upcoming birthday today with a lunch for the girl friends and my mother (could be referred to as the extended family). 

We started off the lunch with a sparkling cocktail, a rhubarb version of French 75, where the plain gin and lemon juice had been replaced with rhubarb gin and rhubarb cordial. A glass of bobbles always get the talking going :-)
The lunch menu was Skagensrøre, patty shells with asparagus and scrimps and pie with bacon, mushrooms, spinach and Gryere cheese.




Afterwards a cheese board followed by cream cake with rhubarb compote and white chocolate cream  and strawberry-champagne marzipan sweet treat. I will be sharing the various recipe from this birthday lunch in the very near future.


As birthday gifts I got Haute Couture Tea from TWG Tea and a green ceramic vase. And as you can see, my girl friends have a great grip of my favourite colour :-)


May 20, 2017

Strawberry-champagne marzipan in white chocolate


As a little sweet treat I have been making strawberry-champagne marzipan coated in white chocolate and sprinkled with freeze-dried raspberries as preparation for my up-coming birthday.

The strawberry-champagne marzipan has been brought at Odense Marcipan as a special marzipan. So I did only have to cut the marzipan into smaller pieces, which were rolled into small bread shape follwed by coating in white chocolate.

Strawberry-champagne marzipan in white chocolate: - approx 20 pieces

  • 450 g strawberry-champagne marzipan
  • 300 g white chocolate
  • freeze-dried raspberries
  1. Cut the marzipan into smaller pieces, which is rolled into bread shape by hand.
  2. Temper the white chocolate to 29-31'C.
  3. Dip one piece of marzipan by the time into the melted white chocolate. Let the chocolate drip of, before the pieces in placed on a piece of baking paper, while it hardens.
  4. Sprinkle the white chocolate with freeze-dried raspberries.
  5. Store the marzipan sweet in an air-tight container, perhaps in the refrigerator.

May 12, 2017

Hveder a la Isabellas


Today it is Store Bededag (Great Payer Day) (a Danish religious holiday celebrated on the 4th Friday after Easter). And it is the peak evening for enjoying roasted "hveder" - wheat buns with cardamon.
I found this recipe on "hveder" at Isabellas, where I have exchanged the grahamflour with wholegrain wheatflour. I reduced the yeast amount, as I was adding some sour dough together with the yeast.

The dough was to the liquid side after raising, so I am wondering, if the sour dough level was to much or should not have been added at all. The taste was good.

Hveder a la Isabellas: - 12 buns

  • 100 g butter - chopped into smaller pieces
  • 150 g wholegrain wheat flour
  • 450 g wheat flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teasoons cardamone
  • 25 g yeast
  • 50 g sour dough (optional)
  • 350 g water
  • 1 egg
  1. Add the flours, salt, sugar and cardamone into the mixing bowl on a stand-alone mixer. Add in the butter pieces. Mix the butter pieces into the flour mix for 1-2 minutes.
  2. Stir the yeast into some part of the water. Afterwards add the rest of the water together with the sour dough.
  3. Add the liquid into the mixing bowl together with the egg.
  4. Knead the dough together at speed 3 for 5 minutes.
  5. Let the dough raise for 2-3 hours.
  6. Divide the dough in equal sizes of 80-90 g. Place the bun pieces in a baking tray covered with baking paper.
  7. Place the baking tray with dough in the oven without heat together with another tray filled with boiling water. Let the buns raise and "grow" together in the steam for 30 minutes.
  8. Take water and bun dough out of the oven.
  9. Heat up the (conventional) oven to 200'C.
  10. Bake the buns in the baking tray at 200'C for 20-30 minutes placed in the middle part of the oven.
  11. Cold down the buns
  12. Cut the wheat bun into 2 pieces - lets those roast at 225'C for 4-6 minutes
  13. Served hot or cold together with butter - plenty of butter, cheese and some fantastic home-made jam.

May 11, 2017

Inspiration for hveder for Store Bededag - inspiration for baking wheat buns with cardamone


This evening is the evening before Store Bededag (Great Payer Day) (a Danish religious holiday celebrated on the 4th Friday after Easter). And it is the peak evening for enjoying roasted "hveder" - wheat buns with cardamon.

Having discovered the great taste of home-made "hveder", where is no turning back for commercial baked "hveder". The combination of freshly grounded cardamon covering your kitchen in wonderful flavour and eating freshly baked/roasted buns is a combination made in heaven !!!

As inspiration for you I hereby share a selection of the various "hveder", which I have been baking over the years. And tomorrow I will share the recipe of the "hveder", which I am baking this evening.









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