CRAYFISH PARTY – Swedish Kräftskiva

 CRAYFISH PARTY Swedish ”Kräftskiva”. CRAYFISH PARTY or ”Kräftskiva” is a Swedish tradition in August – September. The Swedes eat boiled Crayfish ”Kräftor” with toasted bread or ”knækbrød” and mayonnaise-dressing. And off course drink ”Snaps” Schnapps and sing Swedish songs. ”One Schnapps per Crayfish Claw!”. My Son got us some fresh, live Danish CRAYFISH excellent quality from our local fish-store: Fiskehuset in Gilleleje: https://www.fiskehuset-gilleleje.dk/Danish CRAYFISH Astacus astacus is a small freshwater shellfish that resembles the lobster in appearance and taste – only much smaller. Crayfish are sold live in their shells. You eat the meat from the tail, claws and the small pocket of rich yellow or orange fat (roe) from the head. Fresh CRAYFISH is alive, so it’s necessary to boil it as quickly as possible the same day. Keep them dark and cool until handling. Keep them out of sun. Put a wet towel of cotton (cold water) over the CRAYFISH.INGREDIENTS: BOILED LIVE CRAYFISH: 5-8 CRAYFISH per person. In Sweden: 20-30 CRAYFISH per person. Dill; salt; cold water in a large saucepot. Serv with: Toasted bread or Swedish ”knækbrød”; Mayonnaise-dressing; dill.

TO PARBOIL LIVE CRAYFISH: Place the CRAYFISH in the sink. Check them. In a large saucepot heat enough water to boiling to cover the crayfish. Plunge the crayfish (3-4 at at time) into the boiling water and heat to boiling. Cook for 4 minutes.  Drain. Remove Saucepot from the heat. Let cooked crayfish cool off 5 minutes in the water in the Saucepot. Drain. Let cool of. When served – peel CRAYFISH. Serv with lots of dill, toasted bread and/or Swedish ”knækbrød”, mayonnaise-dressing and offcourse Schnapps! Serving: Swedish ”Kräftskiva” or CRAYFISH PARTY and remember: Drink one Schnapps per Crayfish Claw and say ”Tjing – Tjing” !

LOBSTER ROLLS

 LOBSTER ROLLS – is an american way to eat lobsters. Been wanting to make them for a long time. There are two ways to make them: Either Lobster and mayonnaise in rolls or Lobster with mayonnaise, lemon juice, celery, lettuce. So many ways to make them. I like a Lobster Roll with lemon juice, lettuce & celery – and the leading role of the Lobster. I intended to make homemade Rolls from an old recipe of Rolls from my Mother who got it from a good American friend of my Grandmother. But you know time is short, so had to buy them instead. Thank you to www.havtorvehallerne.dk in Copenhagen – where I got three Danish Lobsters from Limfjorden of excellent quality. Enjoy my Lobster Rolls.So I got three beautiful, fresh Danish Lobsters from Limfjorden at WWW.HAV.DK . This is European Lobster – Homarus gammarus – can be up to 60 cm, weight up to 6 kg. And it can be up to 50 years old. These Lobsters have blue tails, blue legs and partly black/blue on the body. European Lobster lives in the North Atlantic Ocean from Lofoten Norway, Sweden, Denmark. According to WWF European Lobster has suffered from overexploitation. I believe in sustainable seafood fishing! Sustainable Lobster fishing is using ”Spare-Tools” for fishing and fishing locally on small boats. These Lobsters are caught locally in Limfjorden in Denmark using ”Spare-Tools” like ”Tejner-Cages”. Lobsters is an expensive and lucrative shellfish – I hope countries and fishing industry with large economic interests in Lobster fishing – will agree on international fishing-quotas in order to protect Lobsters now and in future.HAV Torvehallerne http://hav.dk/ has Lobsters of excellent quality. Look at the blue tail. Lobster is lean meat, a bit high on cholesterol and high in selenium and other minerals. It’s so very delicious – but not every day food. We eat only 1/5 of total weight of the Lobster.Wow amazing, so beautiful Lobsters. Honestly I am not happy about having to take the lives of these animals. But if I/we often eat porc, chicken, fish etc. then I have to cook these Lobsters myself. So in order that the Lobsters don’t suffer to long – boil them as quickly as possible in hardboiling water. For transport it’s good to have a towel of cotton of cold water over the Lobsters plus a little bit of ice in a bag in the box to keep cool. Keep them dark and cool until handling. Keep them out of sun. HAV Torvehallerne http://hav.dk/ has Lobsters of excellent quality. Lobster is lean meat, a bit high on cholesterol and high in selenium and other minerals. It’s so very delicious – but not every day food. We eat only 1/5 of total weight of the animal.LOBSTER ROLLS: LOBSTER: Three to four 500 g – 700 g (1 – to 1 1/4 pound) Lobsters; dill, salt, cold water. ROLLS: -1-2 ROLLS per serving: Hot dog buns. SALAD: 400 g mayonnaise; Juice from 2-4 fresh Lemons; Salt & pepper; Cayenne pepper; Chopped lettuce; chopped celery; fresh dill.

HOW TO DO: BOILED LIVE LOBSTER: Fresh LOBSTER is alive, so it’s necessary to boil it as quickly as possible the same day. In very large saucepot over high heat, heat cold water to boiling. Add salt and dill. Plunge 1 Lobster at a time, headfirst into boiling water. Immediately cover with lid; Cook until water boils again. Cook 10-14 minutes. Covered.When Lobster is done, remove Lobster to another saucepot of ice-water bath for 2 minutes. Then drain.

TO REMOVE COOKED LOBSTER MEAT: Break off claws and legs. With lobster cracker, crack large claws and remove delicious meat. Twist off head from tail. Remove the dark vein and discard it. Gently pull meat from the shell of the tail. Use a lobster pick to pick out the meat. Set aside and keep cool in refrigerator.

SALAD: In a large bowl, mix the mayonnaise with lemon. Season with salt, pepper and cayenne pepper. Fold in Lobster meat, diced celery/lettuce, dill. Keep in refrigerator until use.

ROLLS: Heat a large skillet. Brush the sides of the hot dog buns with melted butter and toast until golden brown on both sides. Alternatively warm hot dog buns in the oven at 200°Celcius (400°Fahrenheit) for a couple of minutes. Transfer the hot dog buns to plates, fill them with the Lobster salad. Serv immediately. Serving: Lobster Rolls on the beach. Delicious summer food – Bon appetit !

Rhubarb Soup cold with Vanilla Icecream & Mint leaves.

 Rhubarb Soup with Vanilla Ice Cream and Mint leaves. I never had tasted cold Rhubarb Soup before. I learned to make it at Restaurant ”Kommandanten” some years ago. It was at the time the restaurant had just received one Michelin Star. One of four Danish restaurants, who had one Michelin Star for the first time in Denmark. The taste of icecold Rhubarb soup with homemade Vanilla Ice cream decorated with Mint leaves – was an eyeopener to me. And with the pieces of cut Rhubarbs still intact. So I am happy to share with you cold Rhubarb Soup with Vanilla Icecream and a bit of Mint leaves. A refreshing dessert on a warm summer night. Enjoy.

Ingredients: 500 g Rhubarbs; 3-4 dl cold water; 150 g raw, organic sugar (or more, if you like it sweeter); 1 Vanilla pod + a little bit of raw sugar, Lemon juice from 1 organic Lemon. 1 liter Vanilla Ice Cream. Fresh Mint leaves. First we have to pull up some fresh, organic Rhubarbs in my garden. When you pull them up, be careful not to harm the new ”baby-plants”. At spring Rhubarbs litterally burst up of the ground. They are the beginning of a new season of fruits, berries and veggies. Rhubarbs have so much taste. And you can use them in many things. Let’s use these Rhubarbs in a cold Rhubarb Soup. How to do: Rhubarb: Trim roots and tops. Rinse. Cut Rhubarbs. In a pot add Rhubarbs, water, sugar, Vanilla pod mix and the pod itself, juice from one Lemon. Cook about 3-5 minutes. Stirring gently. Be careful – do not cook too long. Rhubarbs must stay in ”the cut pieces” and still be ”cooked”. You can choose to use strainer to only use the Rhubarb Juice for Soup. I prefer it WITH the ”cut pieces” of Rhubarb in the soup. Set aside in refrigerator for a couple of hours. Leave the Vanilla pod in the soup. The Rhubarb Soup must be very cold when served. Serv ice cold soup in a plate. Roll Mint leaves together and cut them. Put one tablespoon of Vanilla Icecream in the middle of your Rhubarb Soup. Decorate with Mint leaves on top op the Rhubarb Soup. SERVING: Rhubarbs straight from my garden in a cold Rhubarb Soup with Vanilla Ice Cream and just a little bit of Mint leaves on top of it all. Refreshing, cold dessert on a warm Summer night…..Bon appetit !

RHUBARB CHEESECAKE – THE BEST.

Rhubarb CheeseCake: Rhubarbs straight from the garden – what better way to use them than in CheeseCake. My Sister is excellent making it. Honestly – I never made one. She was very kind to show me how she makes the best CheeseCake. I changed it a bit – and like to use Rhubarbs and Vanilla pod. So I am  now very happy to share my (our) Rhubarb CheeseCake with you. Enjoy.

Ingredients: 1) Bottom: 300 g crushed Crackers ”Digestive”; 150 g butter, melted. 2) Rhubarb-juice for Cheesecake Topping: 400 g Rhubarbs; 0,5 dl cold water; 50 g Icing sugar; 1 Vanilla pod + a little bit of raw sugar; 3 leafs gelatine; 2 teaspoons Lemon juice. 3) CheeseCake Topping: 200 g Sour cream 38% (I use 18%) (creme fraiche); 300 g ”Philadelphia” (classic) Cream cheese; 1,5 dl Heavy cream; 5 leafs gelatine; 2 Egg whites; 1 organic Lemon (juice + grated peel); 150 g Raw, organic Sugar. First we have to pull up some fresh, organic Rhubarbs in the garden. When you pull them up, be careful not to harm the new ”baby-plants”. At spring Rhubarbs litterally burst up of the ground. They are the beginning of a new season of fruits, berries and veggies. Rhubarbs have so much taste. And you can use them in many things.Let’s use these Rhubarbs in one delicious CheeseCake. 

How to do: 1) Bottom: Melt butter in small pot – no boiling. Place Crackers in 2 plastic bags. Crush finely the Crackers with rolling pin – until very fine crumbs. With hand mix in a bowl crushed Crackercrumbs with melted butter. In springform pan with hand press crushed Crackers onto bottom. Make sure it is homogeneously flat. Set aside in refrigerator.

2) Rhubarb juice for Cheesecake Topping: Trim roots and tops. Rinse. Cut Rhubarbs. In a casserole add Rhubars, water, icing sugar, Vanilla pod mix and the pod itself, 2 teaspoons Lemon juice. Cook about 5-7 minutes. Stirring. Use strainer to strain off juice into a large bowl. Set aside in a small casserole with lid on. Gelatine leafs: Add cold water in two small bowls and add 3 leaf gelatine in one of them, and 5 leaf gelatine in the other one. Mix 3 leafs gelatine in warm Rhubarb juice; stirring well.

3) Cheesecake Topping: In a large bowl mix Cream Cheese ”Philadelphia” with sour cream and heavy cream. Separate the eggs. My dog loves eating the Egg yolks. Beat the 2 Egg whites stiff. Fold the stiff Eggwhites into the Cheesecake Topping. In a small casserole heat the Lemon juice and Lemon peel. Off the heat, add 5 leafs gelatine in Lemon + peel. Stirr well. Mix gently the Lemon/peel-gelatine into the Cheese Topping. Finally add Rhubarb/juice-gelatine into Cheese Topping. Fold gently, not to much. Add Cheese Topping onto Bottom. Put a lid on. Set aside in refrigerator for a couple of hours. Rhubarbs straight from the garden in the best Rhubarb CheeseCake….Bon appetit !

FISH FILLET with SEAWEEDS, BEETS and CAROTS.

 FISH FILLET WITH SEAWEEDS AND BEETS. Fresh HAKE-FILLET   breaded with SEAWEEDS ”Tang Panér-mix” from    http://www.nordisktang.dk/  “Tang Panér-mix” is a made of Sugar Tongs (”Sukkertang”) which are Seaweeds. It’s considered to be Super-Food and rich on Omega 3 fatty acid, minerals and vitamins B12, C, A, D, E, K and it’s antioxydant. The HAKE-FILLET is excellent fresh fish from http://hav.dk/ I love to eat fish at least once a week. Fish contains Omega 3, Vitamin D, Selenium, Iodine. And in addition the fishbones has been removed in the fillet, so it’s easy to eat. Easy fish for dinner. In my garden I digged up some of my homegrown beets and carots. Organic seeds and organicly grown. Now time to cook!

Ingredients: FISH: 1 kg HAKE-FILLET, fresh (2 large, long fillets); Butter, TANG Panér-mix (Breading with SEAWEEDS); Salt & pepper.

VEGETABLES IN OVEN: Beets: Red, pink, white, yellow; Carots: Orange, white, red, yellow; Fresh Rosemary; Olive Oil; salt & pepper.PROCEDURE: Preheat oven to 400°Fahrenheit/ 200° (traditionel) Celcius. VEGETABLES IN OVEN: Wash and rinse vegetables. Chop Beets and carrots. In a large bowl mix rosemary, Olive Oil, salt & pepper with all the beets. Bake vegetables in the preheated oven 50-60 minutes minutes at 400°Fahrenheit/ 200° (traditionel) Celcius.FISH: Prepare fish for pan frying. Cut the fillets in smaller parts – though not to small parts. Pat the fish dry with paper towels. Then dip both sides of fillet in egg beaten. Then coat fish with ”Tang Panér-mix” – crumbs. Fry hot butter. Fry the breaded HAKE-FILLET 2-3 minutes on each side in the butter. Turn the fish once half-way through frying. SERVING: Delicious PANFRIED HAKE-FILLET BREADED WITH SEAWEEDS ”Tang Panér-mix” SERVED WITH BEETS & CAROTS & ROSEMARY – delicious dinner. Bon appetit!

BOUILLABAISSE easy recipe!

bouillabaisseslide1dBOUILLABAISSE step-by-step! BOUILLABAISSE is a famous French classic fish soup. Easy recipe. Healthy fish soup and sooo delicious! HAV Torvehallerne WWW.HAV.DK supplied with fresh TURBOT-FILET, HAKE-FILET, MUSSELS, NORWEGIAN LOBSTER-TAILS and NORWEGIAN LOBSTERS for BOUILLABAISSE. All fresh and excellent quality. You can use many other fish and shellfish – if you want. Here’s my recipe from living in France – my family loves it! BOUILLABAISSE step-by-step. Easy recipe.bouillabaisseslide2aFISH WASTE is one of the most important ingredients to cook fish soup. Fish heads, fish bones from TURBOT and HAKE. Gives taste in the great soup! So use the whole fish ( no ”food waste”) -”Nose-to-tail-eating”. HAV Torvehallerne KBH http://hav.dk/ has fresh fish & shellfish of excellent quality for my BOUILLABAISSE. For fish soup I use TURBOT FILET, HAKE FILET. I prefer both fish and shellfish in my BOUILLABAISSE. So I use MUSSELS: Fresh Danish ”Blåmuslinger” and NORWEGIAN LOBSTERS (whole lobster and tails).                     

INGREDIENTS: 800 g cleaned FISH with solid flesh (TURBOT, HALIBUT, SOLE); 800 g cleaned FISH with loose meat (HAKE, COD, HADDOCK, WHITING); 750 g FISH WASTE (BONE, HEAD, FINS); 3 leeks; 3 shallots or onions; 3 garlic cloves; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh oregano, chopped; ca. 1½ g SAFFRON threads; 1, 5 dl oliveoil; 1 bay leaf; 1½ teaspoon salt; ½ teaspoon pepper; 1 liter water; 3 big tomatoes, peeled & chopped; 1 kg MUSSELS; 6-12 NORWEGIAN LOBSTER-TAILS; evt. 4-8 NORWEGIAN LOBSTERS.

At your fish-store ask kindly for FISH WASTE and ask him to cut FISH in FILET. (Unless off course you know how to do it yourself). Fresh SHALLOTS gives a lot of taste. I always try to get fresh ingredients of good quality. Vegetables are from Solfrugt – Torvehallerne KBH and herbs from my garden. 1) FISH AND FISH WASTE: Clean under cold water. Cut fish (TURBOT-FILET and HAKE-FILET) in smaller pieces/chunks. Dry it a bit. Let water drip off fish waste. Store in refrigerator.bouillabaisseslide4In large pot cook NORWEGIAN LOBSTERS 3 minutes in hardboiling water. Cool of. Keep in refrigerator until serving in FISH SOUP.bouillabaisseslide3 2) VEGETABLES: Clean vegetables. Clean thoroughly LEEKS.bouillabaisseslide5Cut leeks in thin strips. Repeat with green top of leeks & save the green top of leeks for the FISH STOCK. Peel and chop SHALLOTS og GARLIC CLOVES, keep them separeted. Peel TOMATOES, remove seeds and cut in bigger sizes. Set aside.bouillabaisseslide73) FISH: FISH: SOLID FLESH: TURBOT-FILET blend in a smaller bowl solid fish with marinade of: Half of garlic + saffron, thyme, oregano 1½ tablespoon. Cover it and keep it in refrigerator until further use.

FISH: LOOSE FLESH: HAKE FILET blend in a smaller bowl fish with loose flesh with marinade of the other half of garlic + saffron + thyme + oregano + 1½ tablespoon oliveoil. Cover it and keep it in refrigerator until further use.bouillabaisseslide104) FISH STOCK: A flavourful liquid used as base for fish soup, made by slowly simmering bones and fish trimmings/FISH WASTE with vegetables (GREEN TOP OF LEEKS) in water, then straining: In large pot cook FISH WASTE together with water, leek top; onion, salt & pepper for 35 minutes. Strain fish stock and set aside. Clean MUSSELS.bouillabaisseslide125) FISH SOUP: In large pot heat Olive Oil. Sear 2 chopped Onions + Leek-strips. Add FISH WITH SOLID FLESH (TURBOT-FILET WITH MARINADE). Add strained FISH STOCK. Cook and simmer FISH 3-5 minutes. Add FISH WITH LOOSE FLESH (HAKE-FILET WITH MARINADE) and TOMATOES. Add MUSSELS. Heat to boiling and reduce heat, cook/simmer 5-8 minutes. Add NORWEGIAN LOBSTER-TAILS the last 2-3 minutes and cook them with the rest of the FISH SOUP. Taste and add salt & pepper. When serving add NORWEGIAN LOBSTERS. Serv FISH SOUP warm with bread. BOUILLABAISSE easy recipe – lots of taste & so delicious. French classic. Bon appetit !bouillabaisseslidefinale

CRABCAKES WITH EDIBLE CRABS.

CRABCAKEslide1 CRABCAKES WITH EDIBLE CRABS is magic dinner on the beach. My Sister is in an amazing Beach House with private beach. It’s sunshine – so wearing bikinis we prepare the boiled EDIBLE CRABS on the beach. Happiness! HAV Torvehallerne in Copenhagen in Denmark WWW.HAV.DK got me these 6 fresh & live EDIBLE CRABS plus a TROLLCRAB! This is an old recipe from my Mother, who got it from a good American friend of my Grandmother. The American President Eisenhower used to come to get the good Ham (in the 1950) on the farm in USA of this friend. She was a good cook. So from me to you: CRABCAKES with EDIBLE CRABS – magic dinner on the beach.CRABCAKESLIDE2 HAV Torvehallerne http://hav.dk/ got me these excellent EDIBLE CRABS – and one TROLLCRAB which is a Danish Lithodes maja. Extraordinary animals right!? So in order that the Crabs don’t suffer to long – boil them as quickly as possible. And so first thing we did – when we came home with the crabs – we boiled them. See how: http://foodlovestories.com/ crabcakeslide3Sea, sun & fun – yes ”put on bikinis” and let’s prepare the cooked CRABS on the beach – where else? How to boil, prepare and peel EDIBLE CRABS please see http://foodlovestories.com/  Fresh CRAB meat for CRABCAKES. Store CRAB meat in refrigerator until use.crabcakesslide4EDIBLE CRAB or BROWN CRAB – Cancer parugus is delicious & nutricious meat. Avoid foodwaste, eat the WHOLE crab ”from nose to tail” – which is also recommended by WWF Denmark. EDIBLE CRAB is lean meat rich on iodine, zink, potassium, calcium og vitamin A, vitamin E, vitamin B and healthy fatty acids. Around 1/3 of weight of an adult crab is meat. Approx. half of the crabmeat is white (most delicate) and the other half is brown meat. The meat in the Crab Claws is the most delicate.

INGREDIENTS: BOILED LIVE EDIBLE 6 CRABS: How to boil, prepare and peel EDIBLE CRABS: Please see http://foodlovestories.com/  Boil TROLLCRAB in hardboiling water 12 minutes. Boil EDIBLE CRABS in hardboiling water 15-20 minutes.crabcakesslide5INGREDIENTS: CRABCAKES: 500 g (1 pound) EDIBLE CRAB meat; 4 slices of bread; ½ cup olive oil; ¼ teaspoon mustard; ½ teaspoon salt; 1 dash paprika; 1 teaspoon Worcestershire sauce; 1-2 eggs; 1 tablespoon chopped parsley; Serv with: Small, red tomatoes; Salad; Sweet peas; Sweet/sour chili-sauce.                                                HOW TO DO: CRABCAKES: Trim crusts from bread. Lay on flat platter. Pour olive oil over them. Let stand 1 hour. Pull bread apart lightly with two forks. To the small bits of bread add seasonings, yolk(s) of eggs and CRABMEAT. Mix lightly with fork. Fold in stiffly beaten egg white(s) and shape into cakes. Lay cakes ready on a plate.crabcakesslide6Brown in hot skillet just brushed with butter (fat). Cakes will be light, fluffy, and of delicate flavor. Serv with green salad, small tomatoes, fresh sweetpeas, lemonslices, limeslices, sweet & sour chili-sauce.crabcakesslide7 Decoration for top of CRABCAKES: Lemon, lime, tomatoe & sweetpeas. And use of olive oil of excellent, organic quality. Serving: CRABCAKES with EDIBLE CRABS is Magic Dinner on the beach. Bon appetit !crabcakeslide8

DEVILED CRAB WITH BROWN CRAB!

TASKEKRABslide1a DEVILED CRAB WITH BROWN CRAB! This is an old recipe from my Mother, who got it from an American friend of my Grandmothers. The American President Eisenhower used to come to get the good Ham (in the 1950’ies) on the farm in USA of this friend. She was a good cook. So from me to you: DEVILED CRAB with EDIBLE CRABS. EDIBLE CRAB or BROWN CRAB – Cancer parugus is delicious & nutricious meat. Avoid waste of food, eat the WHOLE crab ”from nose to tail”. EDIBLE CRAB is lean meat rich on iodine, zink, potassium, calcium og vitamin A, vitamin E, vitamin B and healthy fatty acids. HAV Torvehallerne in Copenhagen in Denmark WWW.HAV.DK got me these 6 super beautiful and so fresh & live EDIBLE CRABS. HAV Torvehallerne have EDIBLE CRABS of excellent quality.TASKERKABBEslide2HAV Torvehallerne in Copenhagen in Denmark WWW.HAV.DK got me these 6 excellent BROWN CRABS – and they’re so fresh. Uh, would like elastics on those claws, unfortunately elastics will fall off. Have to do without.TASKEKRABBEslide3 Amazing animals right!? I am not used to take life from an animal to eat it. But we eat chicken, porc, oxe etc. – who have been slaughtered. Only I didn’t do this myself. Boiling live BROWN CRABS – it becomes very present, that one take a life from an animal to eat it. It’s not nice. I have the deepest respect for this animal. I thank for it. So in order that the Crabs don’t suffer  to long – boil them as quickly as possible. And so first thing we did – when we came home with the crabs – we boiled them. Rather than only eating Crab Claws – it’s better to eat the WHOLE Edible Crab – which is also recommended by WWF Denmark. Around 1/3 of weight of an adult crab is meat. Approx. half of the crabmeat is white (most delicate) and the other half is brown meat. The meat in the Crab Claws is the most delicate. TASKEKRABBEslide4bBROWN CRAB or EDIBLE CRAB lives in the North Sea, the Atlantic Ocean and Kattegat, Skagerrak. It’s an nocturnal predator targeting a range of molluscs and crustaceans. A mature adult may have a carapace width of up to 25 cm (10 in) and weigh up to 3 kg (6,6 lb). It lives on the sea bed. EDIBLE CRAB is mature when 5-6 years old. Longevity is 25-30 years. This one is the biggest one, Beautiful animal.

INGREDIENTS: BOILED LIVE EDIBLE CRAB: 4 EDIBLE CRABS (1 per serving); dill; 1 flat beer; salt (2 tablespoons salt per litre water). 1 large saucepot filled with cold water. When boiling live Crabs: HOT BOILING WATER covering the crab constantly!

DEVILED CRAB: 500 g (1 pound) EDIBLE CRAB meat; 1 tablespoon butter; 2 tablespoon flour; 2 ½ dl (1 cup) cream; 1 teaspoon salt; ½ -1 teaspoon mustard; 1-2 teaspoons Worcestershire sauce; 2 hardboiled eggs, chopped fine; Red pepper; Breadcrumbs (2-3 slices in crumbs); 2-3 tablespoons melted butter; 4 carapaces (cleaned, 1 per serving). Decoration: Dill, a flower or….?TASKEKRABBEslide5bHOW TO DO: BOILED LIVE BROWN CRAB: Fresh BROWN CRAB is alive, so it’s necessary to boil it as quickly as possible the same day. We came home with 6 big, beautiful and so fresh BROWN CRABS. Must admit I was scared of them. Keep them dark and cool until handling. Keep them out of sun. Eventually put a piece of cloth of coton soaked with cold water over the crabs. We did that, but the biggest crab took the cloth. Bring large saucepot to boiling water. Add salt, dill and the beer. If the crabs grab each other with claws and legs – do not try to pull them apart. Or else legs and claws will be ripped off. Instead put a bit of cold water on crab – it should react to the water and stop holding the other crab. Hold the claws, turn and plunge CRAB into the boiling water., headfirst and on the bag/carapace. Immediately cover with lid, Cook over high heat untill water boils again, Cook 15-20 minutes covered when water is boiling, TASKEKRABBEslide6When crab is done, remove crab from saucepot. Cool crab off on its bag. When cooled off, store in refrigerator untill further use.TASKEKRABBEslide7PEEL BROWN CRAB: Place CRAB on its bag. Break off claws and legs. Set aside. Meat from claws is the most delicate. Clean exterieur/surface of carapace with cloth.TASKEKRABBEslide8With thumbs press body backwards and out off carapace. Set aside. With thumbs press jar/stomach backwards and down into carapace. Remove it from carapace. Remove the hard parts. Not edible. Remove brown, edible crab meat from carapace. Set aside. Rinse/clean carapace.TASKEKRABBEslide8bBreak carefully bone joints/leg pits off with a knife. In the ”Cells” you have fine, white crabmeat. Remove the middle brownish of the body, clean it a bit. Eventually cut body in two halfs with a knife. Take out fine, edible white crabmeat from body and from legpits (sort of ”cells”) with lobster pick. This white crabmeat is excellent.TASKEKRABBEslide9Break carapace smaller – along with the fine line round the caracace. Use your flat hand, a cloth to do it. Take shells away. Save carapace for serving later. Remove “dead-mans-fingers”. Not edible. TASKEKRABBEslide10 CRAB-BODY: Remove crab meat from body with lobster pick. This fine, white meat is edible and is very delicate. CRAB-CLAWS: Claw meat is the most delicate! Crack claws and remove meat. Remember pull out point of claws which is a delicacy. Be carefull to remove all shell parts. Very unpleasant in your mouth. Now you have all meat from the WHOLE BROWN CRAB. No food waste! A mature adult BROWN CRAB the meat represents 1/3 of total weight.TASKEKRABBEslide12DEVILED CRAB: Blend butter and flour over low heat. Then add cream. Stir until thick. Add seasoning, making ”hot” according to your taste. Fold carefully CRAB meat and eggs chopped fine. Fill shells (carapace). Cover with buttered bread crumbs. Bake and brown in oven 15-20 minutes at 200° Celsius/400° Fahrenheit. Served warm. Served: DEVILED CRAB with BROWN CRABS. Eat the whole BROWN CRAB, very delicious & nutricios meat – Bon appetit !TASKERKABBEslide1b

ROSESYRUP

ROSESIRUPslide1ROSESYRUP is ”a summerdrink that rocks!” ROSESYRUP from the petals of Wild Roses ”Rosa rugosa” is so beautiful. Wild Roses grow into bushes at the seaside with hundreds of roses that exude the most heavenly scent. – even the petals have that scent. And these Rose petals are used to make ROSESYRUP. The recipe gives approximately 2 liters of ROSESYRUP. Fill in cleaned, boiled glass-bottles. Store in refrigerator. I use no preservatives such as ”Atamon”. Therefore short durability and store in refrigerator. ROSESYRUP has a magical red colour. Serv ROSESYRUP chilled with a slice of lemon and icecubes. Have a taste of Summer.ROSESIRUPslide2Have you ever had a real treasure in your hands? This little basket full of petals of the Wild Roses sure feels like one. Today I went foraging these Rosepetals “Rosa rugosa” at the seaside.ROSESIRUPslide3Sheherazade in 1001 Nights must have had Rose petals…..ROSESIRUPslide4INGREDIENTS: A pot of petals from Wild Roses ”Rosa rugosa” = Approx. 300 g Rosepetals; 1 – 1½ kg WHITE organic granulated sugar; 1 tablespoon citric acid; 2½ – 3 liter cold water. Container non-reactive to boiling water of minimum 3 liters; glass-bottles, a funnel.

HOW TO DO: Place Rosepetals in a large pot. Pour cold water in the pot.   ROSESIRUPslide5aBring water and Rosepetals to boil while stirring. Boil and simmer while stirring for 5 minutes. Rosepetals change colour to greyish and become softer. Add citric acid into Rosepetals-mixture. Stir well (”from bottom and up and around”) so that citric acid dissolves. Colour changes at once to a beautiful red! Looks fabulous!ROSESIRUPslide7Use a clean tea-towell/piece of cloth (cotton) – to pass the ROSESYRUP through the cloth into the large container. Pour back into the large pot the sifted ROSESYRUP. Add sugar into ROSESYRUP while stirring. Bring ROSE SYRUP to boil and stir – so that sugar dissolves. Fill ROSE SYRUP in cleaned, boiled glass-containers. Close bottles. Store ROSE SYRUP in refrigerator. Serv a glass of ROSESYRUP diluted with ice water, a slice of lemon and ice cubes… ROSESYRUP a taste of summer in a magical red colour. ENJOY !ROSESIRUPslide6a