September 25, 2016

Sloe gin

It has been on my wish list for quiet some years to make my own sloe gin, but until last week-end the birds had been eating all the sloe berries, beofore I found a sloe tree. However, last week-end I found plenty of sloe, so now I can make my own sloe gin. I have placed the sloe berries for a week in the freezer to increase the sweetness of the berries. And I de-frosted the berries night over in the refrigerator, before mixing gin and sloe together.

I ma happy, that we picked more than just 20 sloes, which one of the fellow pickers mentioned last week-end, as most of the English recipes on sloe gin uses around 500 g sloe.

I have used a combination of these two recipes on sloe gin (Jamie Oliver sloe gin recipe and BBC Good Food sloe gin). I decided to add only 2 tablespoons of sugar as starting point, when after the infusing step I can add sugar syrup to the the preferred sweetness level.

Do not use a cheap gin for making your own sloe gin. Cheap gin will make less good sloe gin, so spend some extra money on buying a better gin quality.

Sloe gin: - 1 bottle

  • 410 g sloe
  • 2 tablespoons of sugar
  • 560 ml gin
  1. Start by adding boiling water to the storage glass, leave the water in the glass for 5 minutes.
  2. Empty the glass.
  3. Fill in the sloe berries and sugar.
  4. Afterwards pour in the gin.
  5. Close the glass.
  6. Give the glass a good shake.
  7. Store the glass away from sun light.
  8. Give the glass a shake every day for the first week.
  9. Afterwards give the glass a shake like once every week.
  10. Let the sloe infuse the gin for 2 month.
  11. Remove the sloe berries after 2 months infusing.
  12. Taste the sloe gin and add in extra sugar syrup for a more sweet taste.
  13. Sieve the gin through a coffee filter into a clean bottle.
  14. Store and enjoy :-)

September 23, 2016

Afternoon tea course at Denham Women Institute

During my third (and last) Summer vacation this year I spend a few days at Women Institute at Denman on a cooking course with the topic of afternoon teas.

Part of the Women Institue is a Georgian mansion, which is located in 17 acres of ground, which leaves you with the feeling, that women dressed in long (white) dresses with come along any minute from an Austen novel.

The atmosphere was just great :-) All I meet of the other participants were very open and very friendly, they really wanted to meet new people. Upon arrival I got a the "usual" cup of tea served in the living area of the old house and here I found a seat in a chair. It did not take long, before a bigger group of people sitting in sofa area included me in their group and their talk. This were people going to join two starting courses incl. the afternoon tea course. 

In the course price is included staying in a room, all meals, tea breaks, tuition and final all the baked goods, which you bake during the stay. So I do not find it to be a very expensive course. I have already signed up for a course in November 2017 with focus Christmas afternoon tea, as you get 10% discount, if you book 7 days of your last course.

All the other participants felt sorry for me, as I could not bring any of my creation back home with me. However, my suitcase was already filled up with all my shopping done in London.

The tutor was Katie Johnson, who was good at explaining the recipes and difficult step beforehand our own baking attempt combined with a nice way of getting the various work stations during our cooking giving an extra hand and explaining. 

Below you can see all my photos taken during the course. I will later share these recipes with you and as well my own modifications to the recipes.

The traditional sandwiches were all twisted both with regards to bread and serving way, as they were served as open sandwiched so in line with the classic open Danish rye bread sandwiches (smørrebrød). Above is poached chicken, roasted red pepper and pesto on sourdough.

Sandwich with smoked slamon, creme fraiche, dill and black pepper on soda bread together with avocado and egg on wholemeal bread.

A twisted version of cucumber sandwiches, which is very, very close to Danish cucumber salad :-)

Pulled BBQ brisket with slaw on milk rolls, which tasted just fantastic :-)

Cream brulee tart, which failed for me due to to dry/crystallized clotted cream. Afterward I found out, that he clotted cream contains 62% fat, so a version with dairy whipping cream with a more normal fat content of 38%, will be what I use myself in my own little kitchen. 

White chocolate panna cotta with passion fruit jelly as top layer.

Plain traditional scones with a OK high fat content.

Lemon poppy seed cake and chocolate cake, before the cutting and cutting and turning them into the final Battenburg. 

Great looking chocolate and hazelnut mille feuille made by the teacher. I wonder how my version will turn out ?

September 22, 2016

Finding and picking sloe at Vejle Fjord

Finally I have located and picked sloe berries, which has been on my wish list for the last couple of years. I located this sloe berries in connection with a small walk to Træskohage Fyr after the Sunday afternoon coffee at Hotel Vejlefjord. I has always been too late, when I have located sloe in Autumn, so the birds have found the sloe berries, before I came around. However, this year I beat the birds !!!

I was not prepared at all for finding these sloe berries, so I had no idea about the volumes, which I need to pick. Together with my fellow rowers I picked ½ l sloe berries, before one of the rowers mentioned, that I only needed around 20 sloe berries to make sloe gin !!! Having check the internet you need around 500 g sloe for 1 l of gin.

After cleaning the sloe I have placed them in the freezer, where they await the next step, which actually to make the sloe gin.

Along this coast line I found sloe

September 21, 2016

Sunday afternoon coffee at Vejle Fjord

Last Sunday we were a group of rower from Vejle Roklub, who meet in our local rowing club at noon for a special rowing tour. The plan was to row from Vejle to Hotel Vejlefjord in order to enjoy their Sunday coffee, a distance of 14 km out and 14 km back. However, the wind was coming from East and was quiet strong, so after 1 hours row we had managed to row 5 km instead of the ususal 7-8 km. Therefore we returned to the rowing club and decided to drive out to Hotel VejleFjord.

The Sunday coffee cost 115 kr/person and included all the cake, which you can eat and all the coffee, which you can drink. And there is plenty of different cakes to eat. So this is sort of big value for your money.

The cake buffet looks great as starting point, the big BUT from my point of view is, that the cakes served were quiet similar to the baking pan cakes (brandepandekager), which you can bake yourself.

The cakes tasted good, but I as missing the extra taste touch, so I did not go away with any inspiration for my own baking. I was also missing the grand cakes with different layers of mousse and cake cream and fantastic decoration. The cakes could have been small pastries cakes.

So I left with a plain impression, nothing was wrong, but I had expected something more grand in look and taste.

September 20, 2016

Afternoon at Fortnum and Mason


In connection with my Summer vacation in London I decided, that I would enjoy afternoon tea at Fortnum and Mason, before going to the afternoon tea course, so I knew how a classic afternoon tea session should look and taste like.

When I first saw the cake stand I felt, that it look of nothing. The waiter kept mentioning, that if I wanted more, I should just ask and they would bring more sandwiches, scones etc. At the end I was completely full in my stomach without asking for extra supplies.

The sandwiches was a selection of:

  • Fortnum´s smoked salmon
  • Coronation chicken
  • Cucumber with mint & cream cheese
  • Honey roast ham with grain mustard
  • Rare breed hen´s egg mayonnaise and English cress
all in all the sandwiches are quiet standard in taste with some fancy description, so more air than taste.

The two scones (plain and fruit version) was served with clotted cream and a completely untouched jam of strawberry jam and blueberry jam. This was quiet lavishing with two times 75 g of jam. I actually consider to bring the unused jam with me, but my suitcase was quiet full at this time. I was not served any lemon curd.

The four smaller individual patesserie were great both visual and in taste. A small piece of chocolate cake with chocolate top layer. Choux pastry with raspberry flavoured filling and red icing top. Macarron bottom with tropical filling covered by gelled decorated with coconut flakes. Short bread as bottom layer berry flavoured cream decorated with chocolate flakes and small corn flakes.
The patisserie taste was perfect in my opinion with the look, decoration details combined with some great taste and texture differences.

After this cake stand you can still ask for one or more slices cake from the cake table, here I got a slice of a great tasting carrot cake, which contained sucat, which is actually quiet unusual.

So instead of spending money on lunch I decided to pay 50 £ for this afternoon tea. It was very stylish and the service was great, so I will give this dining experience a total of 4 stars. The minus is, that there is added a service charge of 12.5% on top of 44 £ stated in the menu card. In my opinion, why not put the real price instead of surprising people, when they get the receipt with an extra 12.5% on top ?

September 18, 2016

Apple buns

I found this recipe on the Sæson homepage (koldhævede æbleboller), which fitted perfect into my September theme with focus on apples, while I add the same time could bake buns to bring with me on my evening rowing tours.

I made a small modification to the original recipe, as I reduced the yeast level from 10 g to 5 g and included 50 g sour dough.

These buns are just as easy to make and bake as the cooking pot bread, and they involves no handling of the dough with your hands.

Apple buns: - 12 buns
  • 500 g water
  • 5 g yeast
  • 50 g sour dough (optional)
  • 1 tablespoon honey
  • 2 teaspoons salt
  • 200 g apple - roughly grated
  • 200 g grahamflour
  • 600 g wheat flour
  • 1 egg for glazing
  1. Add yeast, sour dough and water into a large mixing bowl. Stir everything together.
  2. Afterwards add in the honey, salt, grated apple and grahamsflour, and stir again.
  3. Add in the wheat flour little by little, while you continue to stir the dough.
  4. Cover the mixing bowl with a lid and place it cold the night over (or 8 hours).
  5. Heat up the fan oven to 215'C.
  6. Cover the baking trays with baking paper.
  7. Use two tablespoons to place the dough as buns on the baking tray. After each bun dip the tablespoons into cold water. This makes it very easy to take out a new piece of the bun dough.
  8. Let the buns raise for 30 minutes.
  9. Glaze the buns with whipped egg.
  10. Bake the buns at 215'C in the fan oven for 20 minutes.
  11. After baking cool down the buns on a rack.

September 17, 2016

Carrot cassarole with apple twist

I found this recipe on carrot casserole in the weekly magazine Søndag (issue 35/2016), where I made a few modifications in form of less meat, more vegetables and addition of an apple in line with my September theme of apple.

My mother found the taste a little to the strong side, and perhaps that some the vegetable a little to the less cooked side., but do as you like. I like my vegetable still to have a bite to them.

Carrot cassarole with apple twist: - 4 servings

  • 4 carrots - 2 roughly grated and 2 slices thinly
  • 520 g chicken meat - roughly diced
  • 1 tablespoon olive oil
  • 1 tablespoon curry
  • 400 g coconut milk
  • 150 g sugar peas - roughly divided
  • 1 broccoli - divided into bouquets
  • 1 apple - roughly diced
  • salt & pepper for seasoning
  1. Fry the chicken pieces in hot oil in a bog cooking pot for approx 5 minutes.
  2. Removed the chicken pieces.
  3. Roast the curry in the cooking pot.
  4. Add in the grated carrots and coconut milk, bring it to the boil.
  5. Blend the coconut and carrots into a sauce, which afterwards is seasoned with salt & pepper.
  6. Add in the chicken pieces, carrots slices, sugar peas, apple diced and broccoli bouquets.
  7. Let everything cook gently for 5 minutes under lid.
  8. Serve together with rice.


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