August 23, 2016

Blackberry jam & cordial


In the weekly magazine Søndag (issue 31/2016) I found this recipe on blackberry jam & cordial, where I got the opportunity of using some more of by frozen blackberries, and thereby clear the stock in the freezer at work !!

I decided to stick to the recipe without making any modification, despite the fact that no pectin is used for making the jam. The reason is, that the jam is drained from the liquid phase after cooking, and the liquid phase is used as cordial. Normally I would use pectin to jelly the entire fruit and liquid phase into one spreadable/gellified jam.

Blackberry jam& cordial: - 2 glasses of jam and 2 bottles of cordial

  • ½ vanilla pod - both corn and pod
  • 650 g blackberries
  • 390 g sugar
  • 130 g water
  • 2 strings of thyme
  1. Add blackberries, water, sugar, vanilla pod & corn, thyme leaves and water into a cooking pot.
  2. Bring to the boil, and let is boil gentle for 15 minutes.
  3. Place the blackberry mass in a sieve, so split the mass into liquid and fruit phase.
  4. Store the boiled blackberries as jam on glasses, which have been cleaned in boiling water before use.
  5. Store the liquid phase as blackberry cordial on bottles, which have cleaned beforehand with boiling water.
  6. Store cold.


August 21, 2016

Barbecue evening of 2016



Yesterday evening a group of great friends as usual meet in my little garden for the yearly barbecue event, where all participants bring their part of the food. I take care of the firing up the grill, the liquid part of the menu and the sweet dessert part.

Plaids and cushions make a fairytale bed for the cat
Hannibal the Cat thought, that the box with plaids and cushions for later use was his very own fairytale bed without the pea as bottom layer.

I was debating with myself the entire day, whether we could sit outside or not due to rain showers coming and going. However, as the guests arrived, so did the evening sunshine, so we could sit outside in the barbecue and bun fire smoke.



We started the evening with a blackberry drink with gin inside. It really tastes like cordial with sparkles :-) I could easily become addicted to this drink.

The starter was rice paper rolls filled with celery, avocado, slices of beef served together with rye bread crisps and skyr-tomato dressing. Uuhmm great starter :-)


The main course was lemon-rosemary marinated chicken, which barbecued in alu folio for 20 minutes.

As company to the chicken the guests from Horsens was bringing a selection of home grown different garden greens such as:
  • freshly dug up potatoes
  • sticks containing squash, tomatoes, green pepper fruit and onion also being grilled
  • salad made from tomatoes and feta cheese
  • feta cheese grilled as well in alu folio on the grill
  • tzatziki

The finishing part of the barbecue evening was the classic bonfire on the patio, which is used for both heating and baking of twist bread. The grill charcoal was used for making baked figs from my big fig tree standing on the patio.

"Group photo" of the twist breads

August 17, 2016

Plain bagel




I found a new recipe on bagels, which time in BBC GoodFood (issue February 2014), so I have been baking in my kitchen, while the weather is very rainy and windy outside just like Autumn !!!

One important tip, which I want to share with you, is, that the baking paper should be greased with oil, before the bagel dough is placed on the baking paper prior to the raising process. If you do this, you will be able to take the bagel off without destroying the shape after the raising process. If you not do grease the baking paper with oil, it will be very difficult to move the bagel into the boiling water, and you needed up with flat and strange looking bagels !!! This little trick is not mentioned in BBC GoodFood.

Plain bagel: - 10 bagels
  • 300 g lukewarm water
  • 10 yeast
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 500 gr wheat flour
  • oil for glazing of the baking paper
  • 1 tablespoon of baking soda for the boiling water
  1. Stir the yeast into the lukewarm water.
  2. Add salt and sugar into the water, mix together for 1-2 minutes on the stand alone mixer (speed 1).
  3. Add the flour and knead the dough for 5-6 minutes on an stand alone mixer (speed 2).
  4. Let the dough raise for 1 hour in the mixing bowl.
  5. Cover a baking tray with baking paper, which is greased with a thin layer of oil.
  6. Divide the dough into 90 g.
  7. Cover the dough with tea towel, and let the dough raise for 30 minutes.
  8. Insert a finger down the centre of each dough ball and make a hole. Hold your finger down on the kitchen table and move it so round, so the bun revolves around.
  9. Heat up the fan oven to 180'C.
  10. Heat up a large cooking pot with water to the boiling point incl. the baking soda. The baking soda should give shine and chew to the baked bagel.
  11. Cook the bagel dough for approx ½ minute on each side. It is possible to cook 2 bagels at a time, if you use a large cooking pot. 
  12. Place the cooked bagels on the baking tray covered with baking paper.
  13. Bake the cooked bagels for 20-25 minutes at 180'C in the upper part of the oven, until the bagels are golden.
  14. Cool the bagels on a oven rack.

August 14, 2016

Blueberry jam with vanilla


My mother has a blueberry bush in her garden, and this year we have even covered this bush in a net, but still no blueberries from my mother garden !!!

However, blueberries are in season right here and now, so you can fresh local blueberries in the supermarkets for low amount of money. So this blueberry jam has been made with a helping hand from my local supermarket.

Blueberry jam with vanilla:

  • 1000 g fresh blueberries
  • 1 vanilla pod - corn & pod
  • 500 g sugar
  • 5 tablespoons of water
  • 15 g pectin
  • apple vinegar - optional
  1. Add the water, blueberries, vanilla corn and pod to a cooking pot.
  2. Heat up the fruit to the boil.
  3. Dry-mix pectin with 50 g of the sugar. Add this pectin-sugar dry-mix, while agitation very well to the fruit. It is important NOT to add the sugar at this stage, as the gelling powder need the water from the fruit to hydrate sufficiently.
  4. Let the fruit gentle cook for 5 minutes.
  5. Add the rest of the sugar to the fruit. Add the sugar to the fruit. It is very important, that you add the sugar little by little, while you agitate, in order to pre-gelling/gel lumps in the jam.
  6. Let the jam cook for another 2 minutes.
  7. Taste the jam, decide is you would like more sweetness or acidity in the final jam. 
  8. Prepare the jam glasses by filling them with boiling water. Another thing you can do is to store the jam cold afterwards to increase the shelf-life.
  9. As the jam is made from 2 parts of fruit and 1 part of sugar, the sugar content is not high enough to preserve the jam.
  10. Fill the glass with jam and close the glass.
  11. Store cold.

August 10, 2016

Bagel with cinnamon and raisin


I found a new recipe on bagels, which time in BBC GoodFood (issue February 2014), so I have been baking in my kitchen, while the weather is very rainy and windy outside just like Autumn !!!

One important tip, which I want to share with you, is, that the baking paper should be greased with oil, before the bagel dough is placed on the baking paper prior to the raising process. If you do this, you will be able to take the bagel off without destroying the shape after the raising process. If you not do grease the baking paper with oil, it will be very difficult to move the bagel into the boiling water, and you needed up with flat and strange looking bagels !!! This little trick is not mentioned in BBC GoodFood.

Bagels with cinnamon and raisins: - 10 bagels
  • 300 g lukewarm water
  • 10 yeast
  • 1 teaspoon salt
  • 4 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 30 g raisins
  • 500 gr wheat flour
  • oil for glazing of the baking paper
  • 1 tablespoon of baking soda for the boiling water
  1. Stir the yeast into the lukewarm water.
  2. Add salt, sugar, cinnamon and raisins into the water, mix together for 1-2 minutes on the stand alone mixer (speed 1).
  3. Add the flour and knead the dough for 5-6 minutes on an stand alone mixer (speed 2).
  4. Let the dough raise for 1 hour in the mixing bowl.
  5. Cover a baking tray with baking paper, which is greased with a thin layer of oil.
  6. Divide the dough into 90 g.
  7. Cover the dough with tea towel, and let the dough raise for 30 minutes.
  8. Insert a finger down the centre of each dough ball and make a hole. Hold your finger down on the kitchen table and move it so round, so the bun revolves around.
  9. Heat up the fan oven to 180'C.
  10. Heat up a large cooking pot with water to the boiling point incl. the baking soda. The baking soda should give shine and chew to the baked bagel.
  11. Cook the bagel dough for approx ½ minute on each side. It is possible to cook 2 bagels at a time, if you use a large cooking pot. 
  12. Place the cooked bagels on the baking tray covered with baking paper.
  13. Bake the cooked bagels for 20-25 minutes at 180'C in the upper part of the oven, until the bagels are golden.
  14. Cool the bagels on a oven rack.

August 09, 2016

Anne Black tea cup and storage jar


Yet another ceramic tea cup in my favourite colour of green, which time by Anne Black, which also is the designer of my kitchen handles. Perhaps I should share a photo of my many green ceramic tea cups and bowl with you ?

Besides from the tea cup I also brought on sale a storage jar (the jar was on sale :-))

August 07, 2016

August equals the last month of Summer



August equals the last month of Summer ? full of jams

Well, in Denmark we have two seasons, the white Winter and the green Winter. And the green Winter is the coldest, as we have no heating on, as the calendar states, that it is the Summer period !

In July the theme of my kitchen was rhubarb, where I tried out 6 different recipes with rhubarb as key ingredients (crumble cake with rhubarbrhubarb liqeuerrhubarb cakerhubarb liqeuer with vanillarhubarb shotoat cookies with rhubarb).

Here in August, which should be the last  month of Summer, if the Summer will come more than a few hours from time to time, the focus for me in my little kitchen is to make various jams as a way of saving the Summer time for later, where you can open a glass full of Summer taste.

As inspiration I will share this recipe of apricot jam with lavender, which was reviewed as one of the five best home-made jam in 2014 !!! So perhaps I should make my very own jam shop next to my kitchen door selling my jam surplus ?


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