March 22, 2017

Lemon-poppy seed cake

I have located this recipe on lemon-poppy seed cake in the magazine "Isabellas" (issue 01/2017), and I found the use of poppy seeds quiet interesting for a Danish cake recipe ! For me the use of poppy seeds are much more common in German cakes, while we more often use poppy seeds in bread rolls in Denmark.

I have made no modification to the cake recipe. The taste in this cake of lemon is great, so I can only recommend you to try it in your own kitchen.

Lemon-poppy seed cake: - 1 cake

  • 175 butter - soft
  • 200 g sugar
  • 3 eggs
  • 50 g almond flour or 50 g almond churned into flour size
  • 50 g poppy seeds
  • pinch of salt
  • 1½ teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • 1 organic lemon - zest and 2 tablespoon lemon juice
  • 100 g icing sugar
  1. Heat up the oven to 190'C.
  2. Whip the butter and sugar into a white foam structure using a stand alone mixer.
  3. Add 1 egg by the time into the butter-sugar mass, while the whipping is on-going.
  4. Add in the remaining dry ingredients incl the lemon zest.
  5. Whip until the cake mass is homogeneous.
  6. Cover a bread form (12x22 cm) with baking paper or drizzle the form with butter.
  7. Fill the cake dough into the form.
  8. Bake the cake in the middle of the oven at 190'C for 45-60 minutes.
  9. Check that the cake is baked using a cake tester.
  10. Cool down the cake.
  11. Stir the lemon juice and icing sugar into a glazing layer.
  12. Cover the surface of the cake with this sugar glaze.
  13. Let the glazing dry before the cake is sliced.
  14. Enjoy with a cup of tea/coffee :-)

March 19, 2017

March shopping in Lübeck

This weekend my mother and I went on a prolonged weekend to Ahrensburg in Holstein, quiet close to Lübeck, so we spend some time Saturday in Lübeck looking at the old houses, visiting Niederegger marzipan house etc. I also found a tea shop, where I brought three new teas for my tea pot
  • Wildkirsche: black tea with flavour and cherry fruit pieces
  • Lübecker Marzipan: black tea, rose tea, almond pieces and flavour
  • Venezianische Rose: black from Ceylon, China and India tea with peach and rose flavour, rose petals and flavour
Besides from tea I brought various small kitchen items with 30% discount in form of:
  • container of lemon leftovers
  • apple divider
  • melon baller
  • grapefruit spoons with sharp knife pattern at the end
I am looking forward to see, if the grapefruit spoons will make it more easy to eat grapefruit without getting messy fingers and grapefruit juice everywhere next time, when I am enjoying honey glazed baked grapefruit.

March 14, 2017

March shopping in Oslo

During a recent business trip to Oslo I had the option of a small walk during the city center of Oslo, where I went to have look at the tea shop Black Cat. This time I brought a tea called China Rose, which is black Chinese tea from Congue with addition of rose petals. As usual a tea with flowers inside is a must-have tea.

In the airport I also had a look at the their gin selection. I must admit, that I am not impressed by the gin selection, which you can buy in Oslo Airport. Anyway I found a small batch Norwegian gin by the name "Harahorn", where Norwegian spices, berries and herbs are used such juniper, blueberries, rhubarb, bladderwrack, angelica root and wild marjoram. I am looking forward to taste this gin, perhaps together with my good friends from Horsens.

March 12, 2017

Tarte flambée forestière

Tarte flambée forestière or Flammkuchen in German is one of the regional dishes from Alsace, which I really love.

I have found a recipe in a Danish newspaper, which I hereby share with you. I decided to combine yeast with some sour dough in order to keep my sour dough volume under control, as it otherwise will outgrow it´s container in the refrigerator.

The tern "forestère" refers to the use of mushroom as part of the topping. The classic variation is sour cream as bottom layer with bacon and onions. Another option is to added Munster cheese or goat cheese.

Tarte flambée forestière: - 2-3 servings

  • 10 g yeast
  • 20 g sour dough - optional
  • 275 g water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 500 g pizza flour
  • 1-1½ dl full-fat sour cream, 35-40% fat
  • 170 g bacon
  • 1-2 red onions
  1. Dissolve the yeast in the sour dough and water. Knead in the salt and olive oil. 
  2. Add into the flour, knead the dough on speed 2 for 5 minxer using a stand-alone mixer.
  3. Let the dough raise for min. 1½ hour or cold night over.
  4. Heat up the oven to 250'C (fan oven).
  5. Slice the bacon, red onion and mushrooms into smaller pieces
  6. Divide the dough into 2-3 smaller portion. Roll each portion thinly out on baking parchment.
  7. Spread sour cream as bottom layer on top of the dough.
  8. Spread bacon, red onion and mushrooms pieces on top of the sour cream.
  9. Bake the tarte flambée at 250'C for 6-10 minutes, until the sour cream is golden-light brown.

February 28, 2017

Inspiration for Pancake Day (White Tuesday)

Today Tuesday is White Tuesday, so the day where you in preparation for the fast will use up all your wheat flour and milk in your kitchen. Milk and flour is some of the main ingredients in pancakes, so therefore White Tuesday is also known as Pancake Day.

Therefore I am sharing some pancake recipes with you for your own celebration of Pancake Day.

February 27, 2017

"Gold ore" brunch for fellow rowers 2017

As a "thank you very much for your time" to my fellow rowers for rowing together with me during the season of 2016, so I yet again managed to cross the magic figure of 1500 km required for a "Gold Ore" (actual I rowed 1531 km in 2016), I invited the rowers, who have spend the most time together with me in the rowing boat, for lunch yesterday.

Actually if you estimate, that you row 6 km per hour - 1531 km equals 255 hours of rowing last season or 10 days and 15 hours spend in a rowing boat in rain, wind or sunshine.

The sweet finishing for the lunch was these Shrovetide buns with caramel sauce.

My fellow rowers brought me a bottle of gin (Old English Gin) and a bottle of sparkling wine with gold particles.

Now I am so ready for the new rowing season, which starts the last Saturday in March :-)

February 26, 2017

Skrovetide bun with caramel sauce

Today it is Shrovetide Sunday (Fastelavnssøndag) here in Denmark. What does it mean ? It means, that we will be eating buns with various types of filling. .

Shrovetide bun are connected with fasting, which starts 49 days before Easter. And when in the fast period you are not supposed to eat meat and wheat flour as well as not drink milk or alcohol. So before the fast started there was big parties, where you would indulge in these foods. Fastelavnssøndag (Shrovetide Sunday) and the following Monday were the last days, where you could eat meat. The following Tuesday was the last day of eating wheat flour, where wheat buns were baked and eaten. This White Tuesday is also known as Pandekagedagen (Pan Cake Day) again relating to the use of wheat flour in pan cakes.

The traditional Danish "fastelavns"/Shrovetide song is like this:

Fastelavn er mit navn                                             Shrovetide is my name
Boller vil jeg have                                                    Buns I would like to have
Hvis jeg ingen boller får                                          If I get no buns
Så laver jeg ballade                                                When I will make trouble

Boller op, boller ned                                               Buns up, buns down
Boller i min mave                                                   Buns in my tummy
Hvis jeg ingen boller får                                         If I get no buns

Så laver jeg ballade                                                When I will make trouble

This I have been baking these Shrovetide buns with caramel sauce using a recipe from the weekly magazine Søndag (issue 50/2016).

Shrovetide bun with caramel sauce: - 12 buns
  • 10 g yeast
  • 200 g full-fat milk
  • 1 teaspoon salt
  • 1 teaspoon cardamon
  • 50 g sugar
  • 2 eggs
  • 500 g wheat flour
  • 100 g soft butter
  • 100-150 g caramel sauce
  • 1 apple
  • egg for glazing
  1. Add milk, yeast, salt, cardamon, egg and sugar into the mixing bowl on the stand alone mixer.
  2. Whip it together.
  3. Afterwards add in the flour and butter in the mixing bowl. Knead the dough together on speed 2 for 5-8 minutes.
  4. Let the dough raise either cold night over or warm for 1½ hour.
  5. Divide the dough into 12 portions.
  6. On the flatten bun dough a teaspoon full of caramel sauce is placed.
  7. Fold the dough together around the filling - fold it close together
  8. Place the bun up-side-down on the baking plate.
  9. Other option is to make a hole in the middle of bun dough, where the caramel sauce is filled into. However, this did not work at all, during the baking the bun raised and the caramel sauce was flowing everywhere !!!
  10. Raise the buns for another 30 minutes.
  11. Slice the apple into thin slices, which boiling water is poured over.
  12. Place one apple slice on top of the closed Shrovetide bun.
  13. Glaze each bun with whipped egg.
  14. Bake the buns at 200'C for 15-20 minutes.
  15. Cold down the buns prior to serving.


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