December 03, 2016

Christmas Calendar 2016 - Apple cake with walnuts

When I found this recipe on apple cake with walnuts at Sæson (Æblekage med valnødder) using many of the spices, which you associate with Christmas, I knew I wanted to make this cake as part of my Christmas Calendar with the theme of Christmas afternoon tea.

It is possible to make the apple mash a few days before. The use of apple mash in the cake gives a cake with great moisture. However, it also makes it tricky to bake the cake, because when is the cake actually baked !

Apple cake with walnuts:
  • 5 apples - cored, peeled and cut into boat shape
  • 1 dl water
  • 2 teaspoons of home-made vanilla sugar
  • 5 teaspoons of sugar
  • 125 g butter - soft
  • 200 g sugar
  • 1 vanilla pod - only the seeds
  • 300 g (cake) wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ dl whole fat milk
  • 100 g sultana raisins
  • 100 g walnuts - roughly chopped
  1. Add the apple boats and water into a medium cooking pot.
  2. Bring the apples to the boil. Let the apple boil gently for 10-15 minutes.
  3. When the apples are soft, remove the cooking from the heat and mash the apple together.
  4. Add in vanilla sugar and sugar. The amount of sugar depends on your sweetness preference.
  5. Cool down the apple mash.
  6. Heat up the oven to 190'C.
  7. Whip the butter, sugar and vanilla seeds together into a firm mass.
  8. Add wheat flour, cinnamon, ginger, salt and baking soda into the cake mass together with the apple mash and milk. Stir until homogeneous.
  9. Stir in the raisins and chopped walnuts.
  10. Fill the cake dough into a round pie form, 22-24 cm in diameter.
  11. Bake the cake in the middle of the oven at 190'C for 50-70 minutes.
  12. Cold down the cake, before it is cut.

December 02, 2016

Christmas Calendar 2016 - brown cakes

Brown cakes are a very traditional Danish Christmas cookies. It is very easy to make this cookie dough, and when place the dough in the freezer, so you can defrost a roll of dough and bake a new portion, when the cookie jar is empty. You can even use the cookie dough as a hostess gift, when invited out for various social event during a busy Christmas time.

I made a few modification to the recipe of Frøken Jensen on brown cake, as I did not exactly the same ingredients as needed in that recipe.

Brown cakes:

  • 150 g dark syrup
  • 160 g brown sugar
  • 65 g dark muscovado sugar
  • 275 g butter
  • 500 g (cake) wheat flour
  • 4 teaspoon cinnamon
  • 2 teaspoons ginger
  • 2 teaspoons cloves
  • 1 teaspoon all spice
  • 1 pinch of salt
  • 2 teaspoons potash
  • 1 tablespoon of cold water
  • 100 g finely chopped bitter orange peel
  • 100 g finely chopped almonds
  1. Add the syrup, sugars and butter into a medium cooking pot, and let the butter melt over low heat.
  2. Add the flour and spices into the mixing bowl of a stand-alone mixer, and mix everything together on speed 1 for less than a minute.
  3. Add the potash in the cold water.
  4. Add the melt butter and sugar into the mixing bowl together with the water-potash, chopped bitter orange peel and almonds.
  5. Mix everything into a homogeneous mass on speed 2 for 4-5 minutes.
  6. Divide the cookie dough into 4-5 portions.
  7. Place each portion on piece of cling film, and roll the dough in a roll with a diameter of 5 cm.
  8. Place the dough rolls in the refrigerator night over or in the freezer.
  9. Heat up the oven to 200'C.
  10. Cover the baking tray with baking paper.
  11. Slice the cookie dough thinly, and place the cookies on the baking tray.
  12. Bake the cookies at 200'C for 5-6 minutes (depend on size of the cookie slice).
  13. After baking place the brown cakes on a wire rack to let them cool down.
  14. Store the brown cakes in airtight containers.

December 01, 2016

Welcome to Christmas 2016

Welcome to Christmas with the Christmas Calendar 2016 by Kitchen of Kiki

Another Christmas, where I am spending plenty of wonderful hours in my kitchen filling up all my tins as preparation for Christmas and the coming guests. It is actually my sixth season, where I am creating my very own Christmas Calendar !

As I create these various thing, I will be enjoying a tea Christmas calendar from Østerlandsk Tehus, which consist of 24 individual small metallic cans :-)

As theme for 2016 I decided to make things, which you use for a fantastic Christmas Afternoon tea  served for family and friends using a little inspiration from my participation in this afternoon tea course at Denham.

I hope you will look by my kitchen a few times during December or perhaps even every single day :-) to see, what is going on and get inspiration for your own Christmas creations.

November 30, 2016

Orange syrup

This I have been busy making home-made orange syrup a la Mad og Bolig, as I need this very specific ingredients for something in connection with the upcoming Christmas Calendar 2016 starting from tomorrow.

This orange can be used on top of yogurt, pan cakes, ice cream, however this is not my purpose for making this syrup. Any idea what I need this orange syrup for ?

Orange syrup:

  • 100 g water
  • 250 g sugar
  • ½ vanilla pod - only the corn
  • 2½ dl freshly squeezed orange juice
  1. Add water and sugar to the cooking pot, bring it to the boil. Reduce the heat, and let it simmer gently under lid for 30 minutes.
  2. Add in the vanilla corn and orange juice, bring it to the boil. Reduce the heat, and let it simmer gently under lid for another 30 minutes.
  3. Add boiling water into the storage bottle.
  4. Drain the water and add the orange syrup into the bottle.
  5. Store the bottle cold in the refrigerator.

November 29, 2016


Another great tasting juice from the JuiceSelvKassen from Årstiderne. I always like it, when the juice contains red beet, as the red beet gives quiet a sweet taste. And the use of ginger is another of my favourite components in home-made juice.

Besides from a great taste, the use of red beet will also colour both your liquid and more firm outlet afterwards.


  • 2 grape fruits - without peel
  • 700 g red beet
  • 1000 g carrots
  • 20 g fresh ginger
  • 600 g red apples - core removed
  1. Clean all the ingredients.
  2. Juice everything together.
  3. Store cold, can be stored 2-3 days in the refrigerator.
  4. Enjoy

November 27, 2016

Warm up for Christmas - first Sunday in advent

Classic advent decoration
On this first Sunday of advent I want to share my two advent decorations, where I will be lighting the the first candle as count down for Christmas. You are very welcome to share your comment with me on, which of these two advent decoration you like the most.

Trendy advent decoration

Besides from lighting the first candle, you still have time for baking your own English-style Christmas cake, so it can mature before the Christmas holiday.

As warm up for the 2016 version of my Christmas Calendar I will share the most popular post of the previous five years of Christmas Calendars as a kick of for the season of 2016.

Christmas Calendar 2015 - chai sugar

Christmas Calendar 2014 - World´s best cookies

Christmas Calendar 2013 - snow balls with butter and oat flakes

Christmas Calendar 2012 - marzipan role with nougat

Christmas Calendar 2011 - Christmas aquavita

November 22, 2016

Afternoon Tea sandwich - avocado and egg

After the afternoon tea course at Women Institute we were of cause also making a selection of sandwiches, but with a twist, as the sandwich were made as open sandwiches instead of the usual sandwich style with the filling between two slices of bread.

The second sandwich recipe, which I will share with you, is avocado and egg, so again twist to the classic egg sandwich known by most people enjoying afternoon tea.

Afternoon Tea sandwich - avocado and egg:

  • 2 eggs
  • 1 avocado
  • 1 lime - only the juice
  • Salt and pepper for seasoning
  • Sciracha sauce
  • Wholemeal bread
  1. Start by boiling the egg, either more soft boiled or hard boiled depending on your preference.
  2. Cold down the eggs, remove the shells and slice the eggs.
  3. Halve the avocado, remove the stone and spoon out the flesh into a small bowl.
  4. Add the lime juice on top of the avocado and mash everything together with a fork. Season with salt and pepper.
  5. Spread the avocado mix on top of the bread.
  6. Place egg slices on top of the avocado.
  7. Drizzle some Sriracha sauce over the eggs.
  8. Enjoy together with e cup of tea.


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