BLACK CURRANTS MARMELADE – the best. Black Gold just hanging on the bushes now. My recipe gives approx. 1 liter marmalade. Prepare jars of glass and caps for processing. Each jar is 0,5 liter, so you need 4 jars. You can preserve BlackCurrants, cleaned in freezer. And make smaller portions. This way you can avoid use of ”conservation”- ”Atamon”. If you don’t use ”conservation”- you need to prepare your marmelade as steril as possible. I love eating my BlackCurrant marmelade on bread – goes with anything and taste good. Enjoy! I am in paradise picking BLACK CURRANTS straight from bushes in the garden. Black Currants are rich on VitaminC and a little bit of VitaminA.This summer Black Currants are big, juicy and so great in taste because of sunny, warm weather. They taste sweet and are just great as marmelade, in stew, as syrup, icecream. Taste excellent in combo with other berries – especially Red Currants.INGREDIENTS: 1,5 kg fresh BLACK CURRANTS; ½ liter cold water, 1 kg sugar, 2-3 teaspoon fruit pectin ( Rød Melatin, Marmeladejævning).
HOW TO DO: Rinse BlackCurrants in cold water. Measure. In a small bowl mix 1 tablepoon of the sugar with the ”Fruit pectin/Rød Melatin/ Marmeladejævning”. Set aside. In a large saucepot heat BlackCurrants with water to boiling, stirring. Lower heat and stirring for 5 minutes. Add sugar. Boil, stirring. Add the mixture of ”Fruit pectin / Rød Melatin / Marmeladejævning” in the Currants. Heat it and boil for 2 minutes stirring constantly. Fill the Black Currants Marmelade in cleaned jars. Close jars and store in refrigerator. Serv: BLACK CURRANTS MARMALADE on bread, Ryebread or pancakes and so on – It’s so good. Bon appetit !
RED CURRANT SYRUP taste of summer in a vibrant red colour. Serv LILACS SYRUP chilled with a slice of lemon and icecubes. Or serv a summerdrink with Red Currants Syrup with vodka or champagne. My recipe gives approximately 1 liter of RED CURRANT SYRUP. Fill in cleaned, boiled glass-bottles. I don’t use any conservation – so my Syrup last a short period and be sure to store in refrigerator. RED CURRANT SYRUP a taste of summer in a magical red colour.INGREDIENTS: 1 kg RED CURRANTS (washed, removed stems, drained); 2 liters cold water. Measure per 1 liter strained berryjuice: 350 grams granulated sugar; Cleaned containers/glassbottles/jars of minimum 0,25 liter to 1,5 liters. A container non-reactive to boiling water and to store for 7 days in refrigerator.Pick Red Currants from your bush. I love these Red Currants. They look like Red Gold. Do you know the feeling when you let your thoughts drift and do ”slow-living”? Just picking berries from the bush. It’s so nice. And they taste so great. Good use with other berries in dessert, syrup, cake, stew.HOW TO DO:Wash berries in bowl of cold water. Remove stem from curramts. Rinse. Measure. Add cold water into berries.In saucepan boil at low heat boil Currants with water at low heat until berries brast. Drain the boiled berries (berries drip) through a clean piece of cotton cloth/linen and into a very large bowl (2 liters). Do not squeeze berry mixture in cloth. Measure the Syrup.Heat the Syrup to boiling again. Add sugar stirring constantly. Skim off foam. With large spoon put RED CURRANT SYRUP into glassbottles/ containers and close them. Store in refrigerator.Serv a glass of RED CURRANT SYRUP diluted with ice water, a slice of lemon and ice cubes… RED CURRANT SYRUP a taste of summer in a magical red colour. Bon appetit !
CANDIED LILACS – or CANDIED FLOWERS – tiny cute edible flowers to decorate your dessert or cake. So feminine and fine. Yes, Lilacs Syringa vulgaris are edible flowers. Lilacs grow into huge bushes with hundreds of blossoms that exude the most heavenly scent. Lilacs have a short season and blossom in spring in May.To make CANDIED LILACS I pick lilacs in the morning. I have some in my garden. They also grow wildly at the countryside. So get out there and pick your Lilacs! Store in refrigerator. CANDIED LILACS are so cute.INGREDIENTS: 10 LILAC HEADS; 100 grams granulated sugar; 2 pasteurized Egg whites; Container to store candied lilacs. HOW TO DO: Strip LILAC FLOWERS from their stems. Separate each flower from the lilac.First dip each lilac flower in Egg whites – then dip the lilac flower in granulated sugar. Place each lilac floweer on baking sheet. Place LILACS in a container. Store for 1-2 days in refrigerator.CANDIED LILACS – almost magic…..CANDIED LILACS – are tiny beauties of spring to decorate your cake or dessert. Bon appetit !
HEMPBREAD WITH HEMPFLOUR & ROASTED HEMPSEEDS.There is nothing like homebaked bread – and this one with HEMP FLOUR and ROASTED HEMPSEEDS– all organic. The roasted hempseeds give a crunchy bite and is healthy to eat regularly. Thank you for organic Danish ROASTED HEMPSEEDS and HEMP FLOUR from http://www.moellerupgods.dk/da Enjoy my homebaked HEMPBREAD.
INGREDIENTS: 4 dl water; 50 g yeast; 700 g wheat flour; 150 g HEMP FLOUR; 150 g grahamflour; 3 teaspoons salt; 1 bottle household beer (low alcohol; 100-150 g HEMP FLOUR; 75 g ROASTED HEMPSEEDS; 75 g walnuts.Thank you for organic Danish ROASTED HEMPSEEDS and HEMP FLOUR from http://www.moellerupgods.dk/da you also gain health benefits from HEMP SEEDS. HEMPSEEDS are rich on Omega 3 fatty acid, protein and polyunsaturated fatty acids.This helps attenuate inflammation in your body. Actually it’s good to eat a little bit every day – I do for breakfast. HEMP FLOUR is glutenfree – and therefore you need other flour to help rising.
HOW TO DO: Roast walnuts on a skillet, Chop slightly. Cool off and set aside. Stir yeast in the water until yeast dissolves. Add flour, salt and ”Hvidtøl”. ”Hvidtøl” is a Danish household beer low on alcohol and sweet in taste. Kneating the dough 5-10 minutes. Add walnuts. Kneat the dough again 1-2 minutes. Cover the dough with cotton dishtowel and set aside. Let rise 30 minutes in warm place. Preheat oven 425°F (220°C traditionel oven).Shape dough into 2 breads and place them on baking sheet. Cover with dishtowel. Let rise until doubled, about 45 minutes.Bake in oven 25 minutes 425°F (220°C). Cool off on rack. The ROASTED HEMPSEEDS gives a crunchy bite in this bread. Taste good with cheese, Marmelade or just some butter on a slice of homebaked HEMP bread with HEMP FLOUR and ROASTED HEMPSEEDS. Tasty and Healthy – Bon appetit !
HEMPSEEDS CRUSHED ON APPLE DESSERT. The Nordic Godess Ydyn has a tree full of apples – eating them give eternal youth! Thank you for organic Danish crushed HEMPSEEDS fromhttp://www.moellerupgods.dk/da Crushed HEMPSEEDS are shelled hempseeds with no shell. They taste mild, soft and a bit like nuts – and taste good on this APPLE DESSERT. So not only in taste – they can replace other nuts. But you also gain health benefits from crushted HEMPSEEDS. Crushed HEMPSEEDS are rich on Omega 3 fatty acid, protein and polyunsaturated fatty acids.This helps attenuate inflammation in your body. Actually it’s good to eat a little bit every day – I do for breakfast. So here I put CRUSHED HEMPSEEDS on APPLE DESSERT – it taste good and is healthy too. Enjoy.
INGREDIENTS: 700-800 g APPLES; 1-2 lemons; 100 g SHELLED CRUSHED HEMPSEEDS; 50 g oat flakes, 100 g almonds, chopped; 25 g coconut sugar; 1 vanilla bean; 50 g butter; 1 tablespoons cinnamon; Coconut oil to grease the baking form; Heavy/Whipping cream = optional (but I like it).HOW TO DO: Preheat oven 375°F (175°C traditionel oven). Grease 6 small baking forms with coconut oil with your fingers. Scald the almonds. Chop almonds. APPLES: Peel and core apples, cut in equal slices. Put apple-slices in a bowl with juice from 1-2 lemons. (So apples wont get brownish).Heat gently (low heat) butter, oat flakes and chopped almonds (50 g) on frying pan a couple of minutes. Add coconut sugar, cinnamon and vanilla bean. Stir gently, now ready. Put alternately apples and almond/oat flakes mix in the baking forms. Put a bit of chopped almonds and a knob of butter on top of each apple dessert. Bake in middle of oven 25 minutes bake in a 375°F (175°C).Serv with 1 tablespoon of CRUSHED HEMPSEEDS on top of each APPLE DESSERT – and some whipped cream. Tasty and Healthy – Bon appetit !
MATCHA MERINGUE CHRISTMASTREES with PISTACIOS. And Christmastrees need some decoration, right? Decorate with Pomegranate and my MATCHA MERINGUE CHRISTMASTREES are ready for Christmas….One important detail! Be very careful and only add a little bit of Matcha Tea Powder – taste of Matcha should not be to strong. Enjoy making MATCHA MERINGUE CHRISTMASTREES or KISSES 🙂INGREDIENTS: 3 egg whites, 150 g superfine sugar (3/4 cup), ½ tsp vinegar, 0,5 ml or less MATCHA TEA POWDER. Decoration: 50 g PISTACIOS (extra green) chopped, 1 pomegranate, 1 egg white (pasteurized).HOW TO DO: Preheat oven to 212°F (100°C). Measure sugar. Crack and separate the egg whites free of yolk and shell. Check your egg whites. Pour the egg whites into the bowl. Whisk the egg whites. Add the 1/2 tsp vinegar to the egg whites. Continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the egg whites falling out. Stop whisking (eggs must not be over-whisked). With the egg whites stiff add a big tablespoon of sugar after another while whisking. Once you have added the sugar, continue to whisk until the meringue thicken up. When thickened, stiff and shiny meringue – it’s ready. Add the MATCHA TEA POWDER. Only a very little bit of MATCHA. If you put too much, they taste too strongly of MATCHA, which is NOT good! I have tried it!. Afterwards spoon meringue into large decorating bag. Finally pipe 15 MATCHA MERINGUE CHRISTMASTREES onto cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and easy to clean afterwards. Bake 1 hour or until meringues are crisp but not brown. Place the meringues in the preheatet oven in the lowest part of the oven. Turn oven off. The meringue are not supposed to stick to cookie sheet, when finished. (Store meringues in tightly covered container). DECORATION: Add a thin layer of eggwhite on the meringues. Add the chopped PISTACIOS on the meringue. And if you want – use egg white to stick pomegranates onto the meringue. MATHCA MERINGUE CHRISTMASTREES and a MERRY CHRISTMAS !
PAELLA WITH SEAFOOD…. is Magical dinner at the beach! We live in a small fishing village at the sea. It gives acces to very fresh fish and shellfish of excellent quality. And I love it. So naturally we often eat fresh seafood. Today we use fresh Danish SQUID, Turbot or Cod and Tails of Norwegian Lobsters from http://www.fiskehuset-gilleleje.dk/ The Danish Squid has ten arms. I did add Danish Seaweed from http://www.nordisktang.dk/ Seaweed is healthy ”super food”.Ingredients: PAELLA/SEAFOOD: 2 Squid, fresh; 150 g Turbot or Cod fillets (without skin); Norwegian Lobster tails; 2 lemons; Olive oil; 375 g Paella or Risotto rice; ½ teaspoon Saffron threads + 2 tablespoons Warm water; 1¼ liter boiling fish-flavor bouillon-water; Seaweed; salt & pepper. VEGETABLES: 1 Red Onion, 2 Garlic, pressed; 225 g Tomatoes; 1 Chili; Olive oil;
HOW TO DO:Prepare the vegetables first. Clean and rinse vegetables. Chop the onion. Press garlic. Remove seeds in Chili and chop it. Put Saffron threads in the warm water – set aside for a couple of minutes.SEAFOOD: SQUID: This is an 10-armed Danish Squid. Remove the black/ greyish thing on the squid.Please see on photo. Pull out/Remove the cartilage. It’s the sort of ”sceleton” of the Squid.Cut the Squid in pieces.FISH: Put Cod (Turbot) fillet in a pot with barely boilling fish bouillon water. Poach fish 5 minutes. Remove fish from pot and put in strainer and rinse with cold water. Put Squid and Norwegian Lobster-tails in the bouillon and cook 2 minutes. Cut Cod fillet in pieces and set aside with Squid and Norwegian Lobster-tails. Leave the bouillon simmer. PAELLA: Heat oil in Paella-pan. (I had to use a large Pot instead LOL. ). Fry 1 minute Onion. Add Garlic, Chili and ”Saffron in water” stirring. Add Tomatoes and fry 2 minutes, stirring. Add Rice. Add most of fish-bouillon and heat to boiling. Simmer without lid for 10 minutes. Season – add some Seaweed.Cook 10 minutes – or until rice is almost tender. Add more fish-bouillon if necessary. Add Cod, Squid, Norwegian Lobster-tails and cook 1-2 minutes. When ready – remove from heat. Serv with Lemons cut in halves. SERVING: We love this Paella with seafood – fresh Squid, Cod, Norwegian Lobster-tails – it’s magic 🙂 Bon appetit !
FRENCH APPLE TART.It’s apple time! My very good friend and I visitedhttp://www.frydenlund-frugtplantage.dk/to pick apples & pears straight from the tree. It was arriving in Edens Garden. Frydenlund Frugtplantage is a very beautiful plantation with 23.000 apple-trees and pear-trees. We picked ”Discovery” apples, ”Sunrise” apples and ”Clara Friis” Pears. When an apple hang and ripen on the apple tree – it has time to develop aroma/flavour. It tastes heavenly fresh, juicy, crunchy, sweet and aromatic. I am SO in love with these fruits – naturally I I will make a French Apple Tart. Enjoy.Picking Apples at http://www.frydenlund-frugtplantage.dk/ The plantation has 23.000 Apple and Pear Trees. When the apple hangs on the tree until it’s ripe – it develops aromatic flavour. Some of the oldest trees are planted 1930’ies and the youngest trees in 2008. It is very beautiful place with a long history – and a famous lovestory – perhaps I will tell you one day.Danish “Discovery” Apples – 1 kg Apples for an Apple Tart – Do you think I have enough?INGREDIENTS: TART SHELL: 225 g sifted wheat flour; 225 g butter, 4 ½ tablespoons cold water. Tart 24 cm diameter. Melted butter to grease the baking form, a little flour to spread on to the greased baking form.
APPLES: 1 kg APPLES; 4 tablespoons butter; 4 tablespoons canesugar; 2 lemons; 3-4 tablesponns Apricots Marmalade + 1-2 tablespoons cold water; Heavy/Whipping cream = optional (but I like it :-)).
HOW TO DO: TART SHELL: Preheat oven 400°F (200°C traditionel oven). Grease tarts shells with melted butter. Spread flour on to greased baking form. Sift the flour. Add butter. Stir in ice water with a fork. Gather dough with fingers. Gather dough into a ball. Chill dough ½ – 1 hour. Roll out the ball on a lightly floured board, handling as little as possible. Fit pastry into tart shell. With fork, prick pastry in many places to prevent puffing during baking. Trim, leaving an overlap to be turned under and fluted or crimped for an attractive edge. Bake in a 42°F (200°C) oven for about 15 minutes. Cool off before filling with apples.
APPLES: Peel and core apples, cut in equal slices. Put apple-slices in a bowl with juice from 2 lemons. (So apples wont get brownish). Lay all apples pieces on the tart shell. Start in outer circle and go around. Work towards the center. Melt butter and grease apples with melted butter and sprinkle with sugar. Bake in oven at 425° F (225° C) 10-12 minutes.Warm Apricot Marmalade with cold water in a small pot. Not boiling. Remove Apple Tart from oven. Brush warm Apples (not edge) with warmed Apricot Marmalade on the apples. Cool Apple Tart on wire rack. Serv warm or cool completely to serve later. If you like, serve with heavy cream. From me to you: My APPLE TART with fresh Apples we picked straight from Apple-trees at Frydenlund Frugtplantage. I love it! Bon appetit !
WILD ROSEHIPS MARMALADE.WILD ROSEHIPS from ”Rosa rugosa” are filled with vitamin C and vitamin A. Grow wildly on bushes at seaside along our beaches and coastline. My recipe gives approx. 1,5 liter marmalade. Prepare jars of glass and caps for processing. Each jar is 0,5 liter, so you need 6 jars. You can preserve raw Rosehips in freezer. Some think it’s easier to remove the seeds. I just prepare and use Rosehips right after picking. I LOVE wild Rosehips marmelade and make it each summer. A taste of summer in a marmalade. Enjoy!INGREDIENTS: 1,5 kg fresh WILD ROSEHIPS (prepared rosehips 750 grams to 1 kg), ½ lliter water, Juice from 2-3 lemons, 375 g – 500 g sugar, 2-3 teaspoon fruit pectin ( Rød Melatin, Marmeladejævning).HOW TO DO: Cut of flower and stem. Cut rosehips in two. Remove seeds. Rinse with cold water all the rosehips. Mesure. Chop rosehips. In heavy saucepot mix Rosehips with water and lemonjuice. Over high heat, heat mixture to boiling, stirring. Boil, stirring. With spoon, skim off foam and seeds. Boiling approx. 15 minutes, stirring. With potato masher thoroughly crush rosehips. Keep mixture simmering. In a small pot mix 1/3 of the sugar with fruit pectin (Marmelade-jævning). Mix most of the sugar (2/3 without the fruit pectin) with Rosehips mixture in the saucepot, so it’s boiling/simmering the last 10 minutes of boiling. Mix rest of sugar (1/3 of sugar mixed with pectin) with rosehips mixture in saucepot. Keep simmering, stirring for 2 minutes. Immediately laddle rosehips mixture into jars. Close jars. Store in refrigerator. Serv: WILD ROSEHIPS MARMALADE – orange, summer in a marmalade and rich on Vitamin C. Bon appetit !
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” !