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

LILAC SYRUP.

mørklillasyrupSLIDE1 LILAC SYRUP FROM DARK PURPLE LILACS. LILAC SYRUP is a ”Summerdrink that rocks!” Made of dark purple Lilacs is the most beautiful red syrup ever! Serv LILACS SYRUP chilled with a slice of lemon and icecubes. Yes, Lilacs are edible (Syringa vulgaris). 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. So get out there and pick your Lilacs! The recipe gives approximately 2 liter of LILACS SYRUP. Fill in cleaned, boiled glass-bottles. Store in refrigerator. LILACS SYRUP a taste of spring in a magical red colour.MØRKLILLASYRUPslide2aThis morning I went picking DARK PURPLE LILACS, I’m in love with Lilacs, aren’t they beautiful?mørklillasyrenSLIDE3INGREDIENTS: 25 LILAC HEADS; 1½ lemons, sliced; 900 grams granulated sugar; 30 grams citric acid ; 1¼ liter boiling water. Container of minimum 3 liters; glass-bottles.

HOW TO DO: Strip LILAC FLOWERS from their stems. Place LILACS in a large container. A container non-reactive to boiling water and to store for 3 days in refrigerator. Mix sugar and citric acid. Add sugar and citric acid into LILACS. Place lemon slices on top of LILACS. Bring water to boil. Pour boiling water over the LILACS-mix. Stir well so that sugar and citric acid dissolves. Cover the container with folie. Store in refrigerator for 3 days. Take it out of refrigerator one time each day – to stir everything well (”from bottom and up and around”). Cover again and store in refrigerator. After 3 days: Use a clean tea-towell/piece of cloth (cotton) – to pass the LILACS through the cloth into cleaned, boiled glass-containers. Close bottles. Store LILACS SYRUP in refrigerator.mørklillasyrupslide4Yes, felt like baking STRAWBERRY TARTS, recipe on http://marlenesmadblog.dk/jordbaer-taerter-med-floedeskum/ Whip the whipped cream. Mix some mascarpone with 1-2 tablespoons LILAC SYRUP. Fold it gently in whipped cream. Put on newly baked tarts your whipped cream. Then place strawberries in slices on the cream. Decorate with some LILAC flowers. They taste so good! Serv a glass of LILAC SYRUP diluted with ice water, a slice of lemon and ice cubes… LILAC SYRUP a taste of spring in a magical red colour. Bon appetit ! mørklillasyrupSLIDE1

LILAC SYRUP a taste of spring.

SYRENSAFTslide1aLILAC SYRUP taste of spring in a magical red colour. Serv LILAC SYRUP chilled with a slice of lemon and icecubes. Yes, Lilacs are edible (Syringa vulgaris). 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. So get out there and pick your Lilacs! The recipe gives approximately 2 liter of LILAC SYRUP. Fill in cleaned, boiled glass “Clip Top Preserve Bottles” . Store in refrigerator. LILAC SYRUP a taste of spring in a magical red colour.SYRENSAFTslide2INGREDIENTS: 30 LILAC HEADS; 1½ lemons, sliced; 900 grams granulated sugar; 30 grams citric acid ; 1¼ liter boiling water. Container of minimum 3 liters; glass-bottles (Clip Top Preserve Bottles).SYRENSAFTslide3HOW TO DO: Strip LILAC FLOWERS from their stems. Place LILACS in a large container. A container non-reactive to boiling water and to store for 3 days in refrigerator. Mix sugar and citric acid. Add sugar and citric acid into LILACS. Place lemon slices on top of LILACS. Bring water to boil. Pour boiling water over the LILACS-mix. Stir well so that sugar and citric acid dissolves. Cover the container with folie. Store in refrigerator for 3 days.SYRENSAFTslide4Take it out of refrigerator one time each day – to stir everything well (”from bottom and up and around”). Cover again and store in refrigerator. After 3 days: Use a clean tea-towell/piece of cloth (cotton) – to pass the LILACS through the cloth into cleaned, boiled glass-containers. Close bottles. Store LILAC SYRUP in refrigerator. Serv a glass of LILAC SYRUP diluted with ice water, a slice of lemon and ice cubes… LILAC SYRUP a taste of spring in a magical red colour. Bon appetit !SYRENSAFTSLIDE5a

MACARONS LIME WITH LIME CURD.

LIMEMACARONSslide1BMACARONS LIME WITH LIMECURD. MACARONS LIME is one of my absolute favorites. A taste of crispy, sour lime and sweetness is a great combo. Lime zest and lime juice gives taste and natural colour in both MACARONS and in LIMECURD. If you want stronger colour – use food colouring in MACARONS. On baking sheet with a pencil draw circles of 4 centimeters in diameter. It’s to control the sizes of 30-35 MACARONS. MACARONS LIME WITH LIMECURD for Valentines’ Day or as a dessert. You can make these MACARONS LIME the day before. Store in refrigerator.

Ingredients: MACARONS: 100 g ground almonds; 200 g icing sugar; grated lime zest from 1-2 limes; 3 Egg whites at room temperature; 50 g sugar; LIMECURD: Juice and graved zest from 2 limes; 50 g sugar; 100 g butter, soft and at room temperature; 150 g icing sugar.LIMEMACARONSslide2HOW TO DO: LIMECURD: Set butter in the room, to get soft and room temperature. Put eggs in the room to get roomtemperature. On grater grate zest from 2 limes. Press juice from 2 limes. In small saucepan bring limejuice, limezest and sugar to boiling, constantly stirring – until thin consistency of lime syrup. Set aside and cool of. MACARONS: Prepare large cookie sheet with foil. Put eggs in the room to get room temperature. With grater grate lime zest from 1-2 limes. Preheat oven to 325° Fahrenheit/160° Celcius. Sift ground almonds and icing sugar in a strainer into a large bowl. Separete egg whites and egg yolks. In a large bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks. Fold ground almonds in macaron-mixture with lime zest.LIMEMACARONSslide3Spoon macaron mixture into decorating bag with tube of 1 cm diameter. Onto cookie sheet pipe macarons – mixture into center of 4 cm rounds each. 30-35 MACARONS Hold piping bag in a 90°angle. Leave MACARONS to dry at room temperature on cookiesheet for 30 minutes. Bake MACARONS 15 minutes in preheated oven at 325° Fahrenheit/160° Celcius. Let cool of a 5 minutes on cookie sheet. Remove MACARONS to wire racks to cool. Store in tightly covered container. LIMECURD: Beat Lime syrup, soft butter and icing sugar until airy cream. Spoon Limecurd/cream into piping bag (or just a plastic-bag for food. Cut the corner of plastic bag. Pipe Limecurd/cream onto each half of MACARON. Add the other MACARON on top of MACARON with LIMECURD/CREAM on. Store in refrigerator. MACARONS LIME WITH LIMECURD – a sweet & sour, crispy treat for Valentines Day – or as a dessert. Bon appetit !LIMEMACARONSslide4B

MACARONS STRAWBERRY WITH WHITE CHOCOLATE & STRAWBERRY CREAM.

MACARONSSTRAWBERRYslide1BMACARONS STRAWBERRY & CREAM OF WHITE CHOCOLATE & FRESH STRAWBERRIES. MACARONS STRAWBERRY are crispy, sweet bites of heaven. I use only fresh STRAWBERRIES or frozen in both MACARONS and in the cream. Simply natural colouring. But if you wish stronger colours – which looks great – use colouring for food. I cook the frozen STRAWBERRIES and pass them through a strainer. The cream is only STRAWBERRIES, WHITE CHOCOLATE (Valrhona) and a bit of whipped cream. Serv MACARONS STRAWBERRY on Valentines’ Day, as a dessert or just because you feel like it. So easy to make these tiny French temptations!MACARONSSTRAWBERRYslide2 Ingredients: MACARONS: 100 g ground almonds; 200 g icing sugar; 3 egg whites at room temperature; 50 g sugar; 1 tablespoon STRAWBERRIES puree (cooked) or a few drops of food-colouring. CREAM: ½ dl whipped cream/heavy cream; 100 g WHITE CHOCOLAT (Valrhona) ; ½ dl STRAWBERRY purée (300 g frozen Strawberries, cooked).MACARONSSSTRAWBERRYslide3 HOW TO DO: STRAWBERRY CREAM: In saucepan heat frozen strawberries to boiling. Boil 3-5 minutes stirring constantly. Purée through a sieve into a bowl. Set aside. Chop white chocolate fine.MACARONSSTRAWBERRYslide4 In a small pot bring sour cream to boiling. Remove the pot from the heat. Add white Chocolate into sour cream in the pot and stir well. Add the STRAWBEERY purée. Mix and stir well. Store in refrigerator until white chocolate is cooled off completely. Eventually store until next day.

MACARONS: Prepare large cookie sheet with foil. Put eggs in the room to get room temperature. Preheat oven to 325° Fahrenheit/160° Celcius. Sift ground almonds and icing sugar in a strainer into a large bowl. Separete egg whites and egg yolks. In a large bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks. Fold ground almonds in macaron-mixture with strawberry puree.MACARONSSTRAWBERRYslide5BSpoon macaron mixture into decorating bag with tube of 1 cm diameter. Onto cookie sheet pipe macarons – mixture into center of 4 cm rounds each. 30-35 MACARONS Hold piping bag in a 90°angle. Leave MACARONS to dry at room temperature on cookiesheet for 30 minutes. Bake MACARONS 15 minutes in preheated oven at 325° Fahrenheit/160° Celcius. Let cool of a 5 minutes on cookie sheet. Remove MACARONS to wire racks to cool. Store in tightly covered container. CREAM: Beat cream lightly. Spoon cream into piping bag (or just a plastic-bag for food. Cut the corner of plastic bag. Pipe cream onto each half of MACARON. Add the other MACARON on top of MACARON with CREAM on. Store in refrigerator. MACARONS WITH STRAWBERRY CREAM – a sweet, crispy treat for Valentines Day – or as a dessert. Bon appetit !MACARONSSTRAWBERRYslide6

MACARONS RASPBERRY WITH WHITE CHOCOLATE/RASPBERRY CREAM.

MACARONSRASPBERRYslide1BMACARONS RASPBERY WITH WHITE CHOCOLATE/RASPBERRY CREAM! MACARONS are crispy, sweet bites of heaven. You can make them in all the colours of the rainbow and in your favorite flavours! Serv MACARONS RASPBERRY on Valentines’ Day, as a dessert or just with tea or coffee one afternoon. I used fresh Raspberries to give taste and colour to both the MACARONS and to the cream. The cream is only whipped cream, WHITE CHOCOLATE (Valrhona) and mashed RASPBERRIES. If you want stronger colours – you need to use colouring for food. Tiny French temptations! MACARONSRASPBERRYslide2Ingredients: MACARONS: 100 g ground almonds; 200 g icing sugar; 3 egg whites at room temperature; 50 g sugar; 1-2 teaspoons mashed RASPBERRIES or a few drops of food-colouring. CREAM: ½ dl whipped cream/heavy cream; 100 g WHITE CHOCOLAT ; ½ dl mashed RASPBERRIES.

HOW TO DO: RASPBERRY CREAM: Chop white chocolate fine. Rinse Raspberries. Mash and press Raspberries through a strainer.MACARONSRASPBERRYslide3In a small pot bring sour cream to boiling. Remove the pot from the heat. Add white Chocolate into sour cream in the pot and stir well. Add the mashed raspberies. Mix and stir well. Store in refrigerator until white chocolate is cooled off completely. Eventually store until next day.

MACARONS: Prepare large cookie sheet with foil. Put eggs in the room to get room temperature. Preheat oven to 325° Fahrenheit/160° Celcius. Sift ground almonds and icing sugar in a strainer into a large bowl. Separete egg whites and egg yolks. In a large bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks. Fold ground almonds in macaron-mixture with mashed raspberries. Spoon macaron mixture into decorating bag with tube of 1 cm diameter. Onto cookie sheet pipe macarons – mixture into center of 4 cm rounds each. 30-35 MACARONS Hold piping bag in a 90°angle. Leave MACARONS to dry at room temperature on cookiesheet for 30 minutes. Bake MACARONS 15 minutes in preheated oven at 325° Fahrenheit/ 160° Celcius. CREAM: Beat cream lightly. Spoon cream into piping bag (or just a plastic-bag for food. Cut the corner of plastic bag. Pipe cream onto each half of MACARON. Add the other MACARON on top of MACARON with CREAM on. Store in refrigerator. MACARONS WITH RASPBERRY CREAM – a sweet, crispy treat for Valentines Day – or as a dessert. Bon appetit !MACARONSRASPBERRYslide4

HOT CHOCOLATE IS DRINK OF GODS!

HOTCHOCOLATEslide1HOT CHOCOLATE – A DRINK OF GODS. 

HOT CHOCOLATE is a drink of Gods. Originally a warm drink made from Cacao beans – named ”xocoatl”. It was served at religious ceremonies in the ancient Aztec Empire in Mexico mid of 15th century. The Spanish conquerors experienced a hot Cacao drink served late in the evening according to a local religious ceremony by the wifes or the mistresses… The Spanish wanted gold – but had to content with Cacao-beans – brought them back to Europe. Not till later on Chocolate was made out of Cacao Beans. So Chocolate did turn out to be a true treasure of gold anyway!HOTCHOCOLATEslide2HOT CHOCOLATE with dark chocolate – and without sugar – gives energy. Dark Chocolate is said to both reduce stress and give energy. My son brought home from Venice some delicious Italian, dark Chocolate ”Venchi 1878” – such a lovely scent of Chocolate. Perfect in a cup of HOT CHOCOLATE in the snow in my garden. CHOCOLATE is made of Cacao Beans from the Cacao tree: ”Theobroma cacao”. Originally the Cacao tree is said to have been cultivated in North and Centralamerica. Today Cacao is produced several places worldwide. The largest producer and exporter of Cacao in the world is Africa today. There is a al lot of different quality of Chocolate. But a dark Chocolate of a good quality in HOT CHOCOLATE is perfect on a cold winterday. Served with whipped cream with a bit of icing sugar and Cacao on top. Enjoy and keep warm with a shot of HOT CHOCOLATE. HOTCHOCOLATEslide4CINGREDIENTS: 300 g dark CHOCOLATE 70-85 % (”Venchi 1878”); 3 cups (7½ dl) milk; 1¼ dl whipped cream; 1 tablespoon icing sugar; 2 tablespoons Cacao (Valhrona 100%).

HOW TO DO: Chop CHOCOLATE. Whip the cream and mix icing sugar in it. Set whipped cream in refrigerator until use. In saucepan bring milk to a boil – stir constantly. Mix and stir chopped CHOCOLATE in milk. Stir until melting of CHOCOLATE. No boiling. Pour in HOT CHOCOLATE in (warm) cups. Serv with whipped cream and a bit of Cacao on top of it. HOT CHOCOLATE – still a drink of Gods. Bon appetit !HOTCHOCOLATEslide4B

CHOCOLATECAKE WITH DARK CHOCOLATE & RHUM!

CHOCOLATERHUMCAKEslide1CHOCOLATECAKE WITH DARK CHOCOLATE AND RHUM! Do you love CHOCOLATECAKE too? Snow and frost outside – CHOCOLATECAKE inside. Dark Chocolate of good quality and RHUM in a French CHOCOLATE CAKE from when I lived in France. Dark Chocolate of good quality is healthy – I use 70 % Cocoa. This cake only has a little bit of sugar, no wheat flour – has eggs and creme fraiche – and on top you decorate with Cacao 100 %. I use mostly organic. Enjoy my CHOCOLATECAKE WITH RHUM.  CHOCOLATERHUMCAKEslide2INGREDIENTS: 400 g DARK CHOCOLATE (Valhrona 70 %); 6 eggs; ¼ cup (¾ dl) RHUM; ½ cup (100 g) cane sugar; 1 cup (2,5 dl) creme fraiche 18%; 2 tbsp CACAOA (Valhrona 100%).

HOW TO DO: Preheat oven to 350 °Fahrenheit (175º Celcius). Grease one round springform pan quick release (21 cm diameter, 9). You bake this cake in the oven in a ”water bath”. You place the ”springform pan quick release” in a larger form. The larger form is filled half with boiling water. Then you bake the cake in this ”water-bath”in the oven. Chop Chocolate.CHOCOLATERHUMCAKEslide3AMelt Chocolate in water-bath or ”Bain-Marie”. Mix creme fraiche with RHUM.CHOCOLATERHUMCAKE slide4Beat eggs and sugar until whitening. Fold gently melted Chocolate into Egg/sugar-mixture. Mix creme fraiche/Rhum-mixture in Egg/Chocolate-mixture. CHOCOLATERHUMCAKEslide5Add mixture into ”springform quick release”. Place springform i a larger bakeform. Fill in half of bakeform with boiling water. Bake in oven 350 Fahrenheit (175 º Celcius) in ”water-bath”/ ”Bain-marie” i 25-30 minutter. Cover springform with the cake with silver foil and bake another 30-35 minutter (still in water bath). Remove silver foil. Cool off in springform. Store CHOCOLATECAKE 8 hours in refrigerator. Serving: Use a small sieve to sift Cacao on top of CHOCOLATECAKE. French CHOCOLATECAKE WITH RHUM & dark CHOCOLATE. Decorate with some fresh orange or strawberries. Bon appetit !CHOCOLATERHUMCAKEslide6

CHOCOLATE COOKIES, HAZELNUTS, ORANGE, DARK CHOCOLATE.

CHOCOLATECOOKIESslide1bCHOKOLATE COOKIES – HAZELNUTS – ORANGE: DARK CHOCOLATE, HAZELNUTS, ORANGE, VANILLA is a heavenly combo for Christmas Cookies! You love Chocolate too? I LOVE chocolate! Use Dark Chocolate of good quality – like Valhrona Dark Chocolate 70 %. These Chocolate Cookies are crispy and tasty. I promise! Recipe: 40-45 Cookies. Use organic ingredients when possible. My family ate them all – I’m afraid I have to make a new portion. The very best CHOCOLATE COOKIES for Christmas.CHOCOLATECOOKIESslide2 Ingredients: 200 g Dark CHOCOLATE Valhrona 70 %; 300 g wheat flour; 90 g HAZELNUTS; 200 g cane sugar (thereof 100 g used for Hazelnuts); 1 teaspoon bakingpowder; 250 g butter; 100 g dark brown sugar; 2 eggs; 1 VANILLA BEAN (Vanilla bean encountered in a bit of sugar); 2 tablespoons ORANGE juice (squeezed Orange juice); a pinch of salt; a bit of love….

HOW TO DO: Preheat oven to 350º Fahrenheit / 175º Celcius. Prepare 2-3 baking sheets with cookie sheets. Encounter VANILLA bean in a bit of sugar. Put HAZELNUTS on a baking sheet. Roast HAZELNUTS approx. 7 minutes in oven. HAZELNUTS slightly golden. Cool off HAZELNUTS. Chop HAZELNUTS with 100 g cane sugar.CHOCOLATECOOKIESslide3Into bowl measure and sift wheatflour, bakingpowder and salt. Chop CHOCOLATE. CHOCOLATECOOKIESslide5 Into large bowl – with mixer – beat butter, rest of cane sugar, dark brown sugar until mixed soft and creamy. Add and fold in gently eggs. Dont stirr to much. Add VANILLA CORN. Add and mix flour mixture and ORANGE juice. Add and fold in chopped CHOCOLATE and HAZELNUTS. Mixture must be sticky not dry. CHOCOLATEslide6Drop mixture by rounded tablespoonfuls, 2,5 cm apart, onto cookie sheet. Bake 10-12 minutes until lightly browned. When baked and out of oven – leave CHOKOLATE COOKIES on warm baking sheet for 3 minutes. With pancake turner remove cookies to wire racks to cool. Repeat with remaining dough. Store CHOCOLATE COOKIES in tightly covered container. Serving: DARK CHOCOLATE – HAZELNUTS – ORANGE in the very best CHOCOLATE COOKIES for Christmas. Merry Christmas & Bon appetit ! CHOCOLATECOOKIESslide7