Bread made with beer, malt and malt sirup

Alexanders baptism - mud cake and cup cakes

Big cake:

Chocolate mud cake - 30 cm for 28 people, but 1/4 was left over (http://www.kagekonen.com/2007/05/mud-cake.html)
Note: baking time was slightly too long - check earlier

Truffle mixture (http://hubpages.com/hub/Best-Ever-Mud-Cake-Recipe)
Note: too sweet - use max half amount of sugar

Fondant decoration - 1,5 package (36 oz) used to cover and decorate


Cup cakes (max 10 were eaten)

Vanilla cup cakes (Amos book) - a bit too compact

Caramel filling - can of condensed milk cooked for 6 hours at low temperature in the can

Cream cheese frosting with blue (!) colour (equal parts butter and cream cheese plus icing sugar as desired)

Mashed potatoes with meat stew

Mashed potatoes
Cook potatoes (and carrots, parsnip or other), pour out water (or use for something else), whip potatoes with milk and a spoon of butter plus add salt and pepper.

Meat stew
Boil meat depending on type (here we used heart of veal which needs to cook 1,5 hour) with onion, garlic and maybe carrot or parsnip.
When almost finished add 1-2 cans of tomato and 1 can of beans, a little cream, 1tbsp paprika, salt and pepper.

Pecan mudslide cookies

Pecan Mudslide Cookies

- 430 grams (15 ounces) high-quality bittersweet chocolate, in disks (couverture chocolate is sometimes sold that way) or roughly chopped
- 60 grams (1/2 cup) pecan halves (or walnut halves)
- 135 grams (2/3 cup) sugar (I use light unrefined cane sugar)
- 35 grams (1 1/4 ounces, about 2 1/2 tablespoons) unsalted butter
- 2 eggs
- 50 grams (1 3/4 ounces, a scant 1/2 cup) flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt

Makes 16 cookies, about 45 grams (1 1/2 ounces) each.

Have ready a medium baking dish, square or rectangular, lined loosely with parchment paper (don't worry about lining it too neatly; you just want the bottom and sides covered).

Reserve 180 grams (6 1/3 ounces) of the chocolate and set aside in a bowl with the pecan halves.

Melt the remaining chocolate in a double-boiler (i.e. a heatproof bowl set over a pan of simmering water), stirring regularly until smooth. Set aside to cool slightly.

Cream together the sugar and butter until fluffy. Add the eggs one at a time, mixing well after each addition. You want the batter to be super smooth.

Combine the flour, baking powder, and salt in a bowl, then add that to the previous batter, mixing until just combined.

Add the melted chocolate, mix until just combined, then add the reserved chocolate and pecans and stir them in.

Pour the mixture into the prepared baking dish and spread it into an even-ish layer with a spatula. Place in the fridge for 20 minutes, or until firm enough to handle without it sticking to your fingers. Don't leave it in for too long, though, or it will be too hard to shape. (If you do, just let it come up to the right temperature on the counter.)

Preheat the oven to 190°C (375°F) and line a baking sheet with a fresh piece of parchment paper or a silicone baking mat.

Remove the dough from the fridge and slide the parchment paper and dough onto a cutting board. Using a large, sharp knife, cut the dough into 16 equal pieces (a simple way to do that it to cut the dough in four vertically, then in four again horizontally).

Give each piece a somewhat rounded shape with the palms of your hands and place on the prepared baking sheet.

(At this point, you can freeze the rounds of dough for later use; freeze in a single layer before putting them in a freezer bag or container. Bake without thawing.)

Insert into the oven and bake for 15 minutes (16 if they were frozen), until the surface is just set, but still plenty soft when gently pressed in the middle. Let the cookies settle on the baking sheet for 20 minutes before transferring them to a rack to cool completely.

Adapted from a recipe by Jacques Torrespublished in the New York Times on August 11, 2003.

http://chocolateandzucchini.com/archives/2010/02/pecan_mudslide_cookies.php

Sendt fra min iPhone

Red lentil soup

1 onion
2-3 garlic
4 dl red lentils
1 liter chicken broth
1 can of tomato
Paprika, salt & pepper

Cook everything for 20 min and blend.

Enkornsbrød - Aurions opskrift

Oatmeal cookies

Make double...
Only 12 minutes in the oven even if they seem quite raw.
Try with M&Ms

Gateau Marcel - chocolate mousse cake

Kæmpedurumbrød fra Meyer

Mini cup cakes

Cookies w triple chocolate (white, milk, dark) and pecan nuts

Meyers lyse rugbrød

Chocolate chip cookies - The first batch

Tandoori chicken & tzatziki

Pizza with potato and rosemary - from Meyers book

Mocca truffle cake

Meyers ølandshvedebrød & cream cheese brownies

This morning's output it is now 9.17 :)

Brownie and latte

smør 175 g
chokolade 175 g, mørk, finthakket
æg 3 stk.
sukker 250 g
vanilje korn fra 1/2 stang
Hvedemel 115 g
groft havsalt 1/3 tsk.
hasselnødder 75 g, grofthakkede

Beklæd en kageform med bagepapir. Varm ovnen til 180°. Smelt smør og chokolade i en kasserolle. Pisk æg, sukker og vaniljekorn sammen. Bland mel og salt i en skål. Lad chokoladen køle lidt af på køkkenbordet, og pisk æggeblandingen i. Vend derefter nødder og mel i. Bag kagen midt i ovnen i ca. 20-25 minutter. Lad den afkøle. Servér opskriften lun med en kugle vaniljeis med hindbær- og vaniljesauce på toppen.

Inspiration fra Bo Bedre

Fish fingers

Fish fingers

200 g. fish per person

bread crumbs ("rasp")

salt & pepper

grated peel of one lemon

Cut fish in 1-2 cm. pieces

Mix other ingredients and dip fish pieces

Fry "fish fingers" on pan

Inspiration from www.dr.dk/kanon, episode 1: Friterede fisk

Tomato sauce for pasta

1 piece of garlic

1 tsp oil

5 tbsp tomato paste

2 tbsp flour

5 dl milk

salt, pepper, sugar and vinegar for seasoning

evt. 2 tbsp chopped basil leaves

Fry garlic and oil for a moment and add tomate paste, then flour and milk while whipping. Boil for 5 minutes.

Add basil leaves and seasoning.

Inspiration from http://www.magasinetmad.dk/ - en grundsauce, fire lækre varianter: tomatsauce med basilikum

Lasagne

5 layers: meat, red tomato sauce, white bechamel sauce, green pesto sauce, lasagne noodles

1. Meat (could also be chicken breast or fish)
Fry 2 packages of ground beef

2. Red tomato sauce
1 can of tomatoes
5 fresh tomatoes
5 carrots (or other vegetables eg. celery, red pepper etc.)
1 onion
2-3 garlic cloves
salt, pepper, sugar, green italian style herbs (oregano, basil or thyme) for seasoning

Cook all ingredients until carrots are soft and blend (to hide vegetables for the kids...)

3. White bechamel sauce
2 tbsp butter
2 tbsp flour
5 dl milk
1 bay leaf ("laurbærblad" - dried leaf)
nut meg ("muskatnød")
salt & pepper
evt. some grated cheese (emmentaler, gruyere or parmesan)

Melt butter in pot with the flour. Add milk slowly while whipping constantly so it gets absorbed. This is the tricky part. Add the bay leaf and cook sauce at very low heat for 15-20 minutes. At the end add nut meg and salt & pepper.

4. Green pesto sauce
1 basil plant
1/2 package of parmesan cheese
100 g. pine nuts
1-2 garlic cloves
1-2 dl. olive oil
1/2 lemon (the juice)

Blend all ingredients

Assemble the lasagne in the above order (repeat the five layers two times) and end with a layer of the lasagne noodles. On top of this put a bit of the bechamel sauce and a package of grated cheese.

Variation:
Put ricotta cheese as one layer
And voila:

Inspiration from http://gastromand.dk/hjemmelavet-lasagne-fra-bunden/

"Mud cake" cup cakes with ganache or pink cream cheese frosting

For these cup cakes I used the chocolate mud cake recipe below (but without the truffle mixture and chocolate glaze). Decoration is chocolate ganache (see recipe in other post) and cream cheese frosting (cream cheese, icing sugar, pink colour).

Chocolate Mud Cake
1.  350 grams dark chocolate pieces
2.  225 grams butter
3.  600 ml water
4.  3 eggs
5.  400 grams castor sugar
6.  400 grams self raising flour
7.  Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F.
8.  In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
9.  In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
10.  Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
11.  Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.
12.  Turn cake onto wire rack to cool.

*Please note: This mixture is quite runny, use a solid cake tin not a springform tin.
*Tip: Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.

Truffle Mixture
•120 grams dark chocolate pieces
•100 grams butter
•300 grams sifted icing sugar
•4 tbsp double or whipping cream
1.  In a bowl over a pan of simmering water melt chocolate, stirring frequently.
2.  Cool slightly, then stir icing sugar, butter and cream until well blended.


Chocolate Glaze
• 225 grams dark chocolate pieces
• 165 ml double or whipping cream

In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.


Assembling The Cake
1.  Cut cooled mud cake into layers.
2.  Spread truffle mixture between layers with a palette knife. Reserve some mixture to finish round the edges of the cake.
3.  Position cake on wire cake rack and pour warm glaze over the top.With a palette knife to spread glaze to cover top and side evenly.
4.  Put remaining truffle mixture into a piping bag with a star nozzle. Pipe a decorative border around the edge of the cake.


Tips
•This cake is firm enough to cover with rolled fondant if using as a wedding or special occasion cake.
•To appreciate the full, rich flavour that this cake offers it is best eaten at room temperature.
•This cake is suitable for freezing.
Enjoy!

http://hubpages.com/hub/Best-Ever-Mud-Cake-Recipe

Steak - Bøf bearnaise med råstegte kartofler

Steak - ask Palle how to fry :-)

Fried potatoes

1 kilo potatoes
2 tbsp. oil
2 tbsp. butter

Cut potatoes in boats and fry on pan for approx. half an hour with oil and butter.

Bearnaise sauce by Bo Bech

1 package butter (250 grams)
1 tbsp. white wine vinegar
2 tbsp. water
1 tsp. salt
2 pcs. egg yolks
2 tbsp. minced onions (Skalloteløg)
1 bunch chopped fresh tarragon (estragon)
1 bunch chopped fresh chervil (kørvel)
Black pepper

Start by melting the butter. Then in a small saucepan mix vinegar, water, salt and egg yolks and whip constantly over medium low heat until the foam turns into a creamy mass. Turn down the heat and keep on whipping while adding the chopped onions and the melted butter at such a pace that the butter is absorbed. Finally put in the chopped tarragon, chervil and crushed pepper.

Bagels - round 2

I tried this time to follow the recipe more closely which gave more success. Malt sirup was good. Dough needs more kneading to be smooth on the surface I think....

http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

Chocolate cup cakes with ganache

Chocolate Chocolate Cupcakes from The Essence of Chocolate

Recipe found at a friends blog http://foodandthoughts.blogspot.com/2009/07/cupcakes-for-grown-ups.html

Cup cakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
10 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
½ teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg
3/4 cup whole milk

Frosting:
1 cup heavy cream
8 oz. 62% semisweet chocolate, coarsely chopped

For the cupcakes:
Turn your oven to 350 F and position a rack in the middle. Line 12 muffin cups (3/4 cup capacity) with liners.
In a small bowl, stir together flour and cocoa. In a stand mixer with the paddle attachment fitted, combine butter, sugar, baking soda, baking powder and salt - beat on medium speed for 5 minutes or until pale, light and fluffy. Scrape down sides and bottom of bowl as necessary.
Add the egg, beat until incorporated. Alternately add flour/cocoa mixture and milk, again scraping down the sides of the bowl as necessary.
Fill muffin tins to about 2/3 full. Bake for 15-20 mminutes.
Let cool for 10 minutes in the pan on a cooling rack, then turn out and allow to cool completely on the rack.

Meanwhile, make the frosting:
Heat the cream in a small saucepan - it should just begin to simmer. Add the chocolate, whisking until it has melted completely, the take of the heat and transfer to a small bowl. Let cool for about two hours or until the ganache is thick enough to constitute a frosting. You can speed up this last part by putting the ganache in the fridge, then stirring it every five minutes or so.

Once the frosting is thick enough and your cupcakes cool, invert the cupcakes into the ganache-frosting, using a twisting motion of the wrist to load as much frosting as possible onto the cupcake. Be careful - they are delicate little creatures, and break easily into the ganache.

Comments
Cake made from cocoa powder is kind of boring - use a recipe with real chocolate next time e.g. mud cake
Ganache took me longer time to get stiff.
Leftovers of ganache can be stored in freezer.

Pizza with bresaola, mozarella & pesto

Pizza dough (enough for two large pans):

1 package Finax økologisk fuldkorns pizzamel (1 kilo flour - 50% wheat flour, 50% whole wheat flour "grahamsmel" - salt, yeast)

6 dl. water

Mix dough, let raise for an hour, shape two large pizzas on two pans

Tomato sauce:

1 can tomato

Sundried tomatoes

Basil leaves

Salt & pepper

Blend all ingredients

Cover pizzas with tomato sauce and grated cheese. Bake at 175 degrees for 20 minutes

Pesto (Jamie Oliver)

1 pot of basil

1 handful grated parmesan

100 gram pine nuts

1-2 dl. olive oil

1 clove of garlic

squeeze of lemon juice

Salt & pepper

After baking the pizza add white fresh mozarella cheese, bresaola and pesto.

Wasabi Pea Crusted Chicken

Blend wasabi peas. Brush chicken breasts with an egg and cover chicken with the blended wasabi peas. Put in oven for 20 minutes at 200 degrees.

Inspired by:

http://gothamist.com/2005/03/08/eating_in_city_bakerys_wasabi_pea_crusted_chicken.php

Serve with pasta and a sauce (milk based sauce or tomato sauce)

White sauce with basil leaves

5 dl. milk

2 tbsp. flour

Basil leaves

lemon juice

Salt & pepper

Mix cold milk and flour and cook for 5 minutes while mixing all the time. Add other ingredients.

Sauce inspired by:

http://www.magasinetmad.dk/Opskrifter/Hverdag/0905-fire-leakre-saucer.aspx

Profiteroles, chocolate eclairs, cream puffs, vandbakkelser...

Dough

2 dl water

100 g flour

80 g butter

3 eggs

Cook water and butter until melted, mix in flour until dough is smooth, cool down slightly and add eggs one at a time. Put cakes on pan with a spoon (or piping bag) and bake in oven at 200 degrees for 20-30 minutes (oven must not be opened first 15 minutes). Take out one cake and test if it collapses.

Chantilly cream

1/4 liter cream

1 tbsp vanilla sugar or one vanilla bean

1-2 tbsp icing sugar (flormelis)

Whip all ingredients.

Chocolate sauce

200 gram good dark chocolate

30 grams unsalted butter

3 tbsp. honey (if chocolate is not sweet)

Melt ingredients in microwave.

Video inspiration:

http://www.youtube.com/watch?v=oWm7ltQHYMQ

"Kartoffelkage"-version
Instead of chocolate sauce, put a thin layer of marcipan on top of the cake and sprinkle with cocoa powder
http://politiken.dk/tjek/tjekmad/tjekopskrifter/916081/kartoffelkage/

My first bagels - plain, sesame and cinnamon&raisin

Prepare a basic dough with water, yeast, salt and flower (preferably high gluten), however it should be more dry than usual - not tacky. Try to add malt for special bagel flavor. After raising, shape the bagels either as a round ball and make a hole in the middle or by making a long roll and putting ends together.

Heat up water and let 2-3 bagels at a time simmer in the boiling water for a couple of minutes. This is supposed to make the bagels chewy.

Put in oven at 200 degrees for 25 minutes.

Combinations:
Sprinkle with sesame or poppy seeds
Add cinnamon and raisins

Simple recipe:
http://kosherfood.about.com/od/kosherbreadrecipes/r/bagels.htm

Good recipe with pictures:
http://sum.ptuo.us/roller/ks/entry/how_to_make_cinnamon_raisin

Thorough explanation of special characteristics of bagels:
http://www.baking911.com/bread/bagels.htm

Try to follow this recipe next time:
http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

Soup with sweet potato and red pepper

1 kg sweet potatoes
5-6 red peppers
1 tbsp. olive oil
1 chopped onion
2 cloves chopped garlic
1 can of tomatoes
1,5 liter vegetable broth
salt & pepper

Evt. greek yoghurt and basil leaves for serving

Cut peppers in half and take out seeds, grill in oven 5-7 minutes until the skin has blisters. Cool the peppers a bit, peel off the skin, cut them into smaller pieces - and make sure to use also the juice from the peppers.

Peel the sweet potatos, cut into thin slices and fry them in olive oil with onion and garlic. Add the peppers and the juice from it, tomatoes and approx. half of the broth.

Cook the soup until the potatoes are completely tender, approx. 25 minutes. Blend the soup, pour it back into the saucepan, add vegetable broth to desired consistency, heat soup carefully and taste it before serving.

Alt for damerne 39 / 2000

Fish with "gremoulata" topping

Fish (6-800 gram for 4 people) e.g. "lange filet"

"Gremoulata" topping:
1/2 plant chopped parsley
1 clove garlic
Grated peel of one lemon
1 tbsp. bread crumbs
4 tbsp. grated parmesan
2 tbsp. olive oil

Cut fish into 8 uniform pieces, season with salt and rest for 30 minutes.

"Gremoulata" topping: Mix parsley, pressed garlic, lemon peel, breadcrumbs, parmesan and olive oil and season with salt and pepper.

Put the fish in a greased oven-proof dish and spread the gremoulata over the fish.

Prepare the fish in the oven at 200 degrees, 15 minutes. It should feel solid in the flesh.


www.aarstiderne.com

Duck breast with orange sauce

Duck breast (2)
Cut stripes on the skin side and put pepper on. Fry duck breast at low heat for 12 minutes on skin side and 15 minutes on meat side. Wrap in aluminium for 10 minutes.

Orange sauce:
2 tbsp from the frying pan
1 dl orange juice
2 dl cream
maizena
honey or sugar
salt & pepper

Cook sauce for a few minutes to get thick.

Serve with potatoes.

Recipe from Arla
http://www.arla.dk/opskrifter/Berberiandebryst-med-appelsinsauce/

Banana nut muffins with peanut butter frosting + jungle decoration for the boys :)

Cake
2 1/3 cups all-purpose flour
1 2/3 cups granulated sugar
1 1/4 cups mashed ripe bananas (2 1/2 medium)
2/3 cup butter or margarine, softened
2/3 cup finely chopped nuts
2/3 cup buttermilk
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3 eggs

Frosting
1/3 cup peanut butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 to 1/3 cup milk

Mix all ingredients for cake and put in form - if muffins, then bake at 200 degrees for 15 minutes. If cake then 175 degrees for about 40 minutes.

Mix all ingredients for frosting and put on when cake is cooled down.

From www.bettycrocker.com

My first fondant cake

Marshmallow fondant for coating the cake is based on this recipe:

http://www.fam-broe.dk/typo3/uploads/media/Opskrift_paa_glasur__mmf_og_kage.pdf

20 big marshmallows

2 tbsp water

400 gram icing sugar (flormelis)

Melt marshmallows in microwave with water. Mix sugar in until the MMF can be kneaded. MMF can be used as sugarpaste but is slightly more sticky. Use corn starch (maizena) when rolling out on table.

MMF can be coloured with colour paste.

My first cup cakes

Maizena ready to bake chocolate cake...
Frosting: 1/2 package cream cheese, 2-3 tbsp icing sugar, 1 tbsp vanilla sugar, 1/2 tsp fresh ginger

Chicken breast wrapped in ham

Put tomato in oven for 10 minutes at 225 degrees

Wrap chicken in ham and fry for 10 minutes

Cook pasta
Chop 1 pot of basil leaves
Make sauce in the pan after the chicken is removed: cook 2 dl water, 2 dl sour cream, maizena, salt & pepper
Mix pasta with sauce and basil leaves

http://arla.dk/opskrifter/Kylling-i-skinke-og-gront/

Sauce - mustard or pepper

Basic ingredients:
1/2 liter water + 1 cube bouillon
1 spoon maizena (corn starch) dissolved in a bit of cold water
some cream

boil for a few minutes until thick

Flavor:
Mustard (for fish)
Whole black pepper (for beef)

Fish with tahin topping

600 gram white fish (e.g. cod)
2 onions
olive oil
1,5 dl. tahin
1 lemon
1 dl. water

saute onions 10 minutes until soft
mix tahin with lemon juice, water and onions and put on top of fish
put in oven for 10-12 minutes at 200 degrees

serve with potatoes or pasta

Source: Aarstiderne

Ghost cake for summer party in kindergarden

Chocolate cake with vanilla cream cheese frosting and marshmallow ghosts. Frosting was 2 packages of cream cheese mixed with 1 cup of confectioners sugar (flormelis).

Inspiration from
http://www.marthastewart.com/recipe/chocolate-marshmallow-ghost-cake-and-mini-cupcakes

Sandwich - cheese, tomatoe and avocado

On freshly baked bread :)

This is my lunch most days when I am at home. The cheese can vary - mozzarella or feta. And today I even had a few basil leaves on top!

Cold spinach soup

1/2 litre chicken broth
1/2 litre greek yoghurt
1 bag of spinach leaves
1/2 peeled cucumber
1/2 avocado
Salt and pepper

Blend all ingredients and serve cold

Strawberry "smørrebrød"

Rye bread with strawberries, feta cheese, mint leaves and Brown muscovado sugar :)

Yummmi!

Chili con carne

Meat (ground beef)
Onion
Garlic
Beans
Red bell pepper
Salt & pepper
Chili

Cook 1/2 hour - add bell pepper at the end
Serve with rice