GOOSEBERRY STEW!

GOOSEBERRYSTEWslide1GOOSEBERRY STEW!

The best GOOSEBERRY STEW SERVED WITH MILK! A healthy dessert. Fresh, green GOOSEBERRIES picked in a garden are full of Vitamin C. Enjoy …GOOSEBERRYSTEWslide2Ingredients: STEW: 500 g GOOSEBERRIES; 100-125 g sugar; 5 dl cold water; 4 tablespoons Maizena.

PROCEDURE: STEW: Wash GOOSEBERRIES. Remove any stems from berries. Remove ”the little black flower”. Mix vanilla with a little bit of sugar.GOOSEBERRYSTEWslide3In saucepan add GOOSEBERRIES, water and vanilla pod. Heat all ingredients to boiling. Reduce heat. Add sugar and vanilla mixed with sugar. Simmer 3-5 minutes. Stirring very often, until GOOSEBERRIES are tender. Heat to boiling and add Maizena, stirring. Simmer for 2 minutes – stirring. It will thicken. Pour GOOSEBERRY STEW into a large bowl. Sprinkle/Add a little bit of sugar on top of stew to prevent a pellicle. Serve varm or refrigerate to serve cold later. If you like, serve with milk or cream. Enjoy GOOSEBERRY STEW…Bon appetit ! GOOSEBERRYSTEWslide4  

PAVLOVA WITH STRAWBERRY, WHIPPED CREAM & LIME.

PAVLOVASTRAWBERRYslide4PAVLOVAS WITH STRAWBERRIES & LIME – is so much fun to make. Crispy on the surface and soft & creamy inside. The pink colour used in the MINI PAVLOVAS is from http://www.bagetid.dk/ . Enjoy.PAVLOVASTRAWBERRYslide3INGREDIENTS: MINI PAVLOVAS: 3 egg whites, 150 g superfine sugar (3/4 cup), ½ tsp vinegar, Pastacolour pink from http://www.bagetid.dk/ . STRAWBERRIES, CREAM & LIME: 500 g strawberries; ½ liter heavy cream; 3 limes.

PROCEDURE: MINI PAVLOVAS: 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 just a little bit of pink colour in the meringue. Fold gently, not to much! Afterwards spoon meringue into 12-15 MINI PAVLOVAS on cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and is easy to clean afterwards. Place the meringues in the preheatet oven in the lowest part of the oven. Bake 1 hour or until meringues are crisp but not brown. Turn oven off. Let meringues stand in oven 30 minutes longer to dry. Cool completely on cookie sheet. The meringues are not supposed to stick to cookie sheet, when finished. Store meringues or MINI PAVLOVAS in tightly covered container.PAVLOVASTRAWBERRYslide2BSTRAWBERRIES, CREAM & LIME: Clean strawberries and cut in slices. Save some for decoration. Press juice of limes. Put the strawberry-slices for decoration in the lime-juice for a 5-10 minutes. Whip the heavy cream. Mix most of strawberries in whipped cream. Serv the PAVLOVAS WITH STRAWBERRIES, WHIPPED CREAM & LIME. Bon appetit !MINIPAVLOVAslide1

PANNA COTTA WITH ELDERFLOWERS !

ELDERFLOWPANNACOTTslide1BPANNA COTTA WITH ELDERFLOWERS ! Elderflowers flourish right now! Magical Elderflowers taste like midsummer on a spoon in PANNA COTTA. 6 servings. Easy to make. Such a particular, delicious taste of Elderflowers.ELDERFLOWPANNACOTTAslide2BINGREDIENTS: PANNA COTTA: 20 raceme Elderflowers; 4 tablespoons sugar; 1 unflavored gelatin; 2 cups heavy or whipping cream; some extra Elderflowers for decoration.ELDERFLOWPANNACOTTAslide3BPROCEDURE: CREAM-ELDERFLOWERS: In saucepan pour cream and then 20 raceme Elderfloweres. Cook over medium heat, stirring, until tiny bubbles form in mixture. Take saucepan with cream-mixture away from heat. Leave it with lid on for minimum 1 hour.ELDERFLOWPANNACOTTAslide4GELATIN: Pour cold water and gelatin in n a small bowl for 5 minutes. The gelatin dissolves. After 5 minutes – with fingers press gently water of the gelatin. Now it’s ready for use in cream-mixture. (If you want to serv PANNA COTTA “upside-down”, you have to use 4 gelatin instead of 1.)

CREAM-ELDERFLOWERS: With strainer – sift out Elderflowers. Pour cream-elderflowers-mixture back in a saucepan. Add sugar. Cook over medium heat, stirring, until tiny bubbles and sugar dissolves. Remove saucepan with cream-mixture from heat – cool off about 1 minute. Add gelatin and stirr – until it dissolves. Pour Panna Cotta in 6 dessert glasses. Put in refrigerator for 3 hours – until stiffened. Serv PANNA COTTA WITH ELDERFLOWERS and on top decorate with a little bit of Elderflowers…. a taste of midsummer magic in a dessert. Bon appetit !ELDERFLOWPANNACOTTAslide6

MERINGUE NESTS WITH HOMEMADE LEMON CURD!

MERINGUELEMONCURD1B MERINGUE NESTS WITH HOMEDMADE LEMON CURD ! 

MERINGUE NESTS WITH HOMEMADE LEMON CURD is sunshine on a spoon. So much fun to make. Purple MERINGUE NESTS are crispy on the surface and soft & creamy inside. The colour purple is from: http://www.bagetid.dk/ . LEMON CURD is the perfect match to the sweet and crispy MERINGUE NESTS. Enjoy.MERINGUENESTLEMONCURDslide2INGREDIENTS: MERINGUE NESTS: 3 egg whites, 150 g superfine sugar (3/4 cup), ½ tsp vinegar, Pastacolour purple http://www.bagetid.dk/ .

HOMEMADE LEMON CURD: 4 egg yolks; 1 egg; 1 cup sugar; ½ cup lemon juice; 1 table spoon zest from lemon; 50 g unsalted butter cut into pieces.                                                 MERINGUENESTSLEMONCURDslide3 PROCEDURE: HOMEMADE LEMON CURD: Please see on my blog http://foodlovestories.com/ under ”Desserts”

PROCEDURE: MERINGUE NESTS: Preheat oven to 212°F (100°C). Prepare two baking sheets. 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….                   MERINGUENESTSLEMONCURDslide4Once you have added the sugar, continue to whisk until the meringue thicken up. When thickened, stiff and shiny meringue – it’s ready. Put just a little bit of purplee colour in the meringue and fold gently. Afterwards spoon meringue onto baking sheet – like little MERINGUE NESTS. …                                                                                                           MERINGUENESTSLEMONCURDslide5Place the purple MERINGUE NESTS in the preheatet oven in the lowest part of the oven. Bake 1 hour or until meringues are crisp but not brown.Turn oven off. Let meringues stand in oven 30 minutes longer to dry. Cool completely on cookie sheet. The MERINGUE NESTS are not supposed to stick to cookie sheet, when finished. Store meringues in tightly covered container. Serv the purple MERINGUE NESTS filled with yellow LEMON CURD. A perfect match between purple MERINGUE NESTS & HOMEMADE LEMON CURD – Sunshine on a spoon – Bon appetit !                   MERINGUENESTSLEMONCURD8D

HOMEMADE LEMON CURD.

LEMONCURDslide1 HOMEMADE LEMON CURD ! 

Homemade LEMON CURD is one of the most favorite things in the whole world. Lovely lemons tastes sweet and citrusy in LEMON CURD. It’s so great with scones, muffins, tartes, cupcakes, biscuits, wafles or in your favorite sweet dessert. LEMON CURD is sunshine on a spoon…I

INGREDIENTS: LEMON CURD: 4 egg yolks; 1 egg; 1 cup sugar; ½ cup lemon juice; 1 table spoon lemon zest; 50 g unsalted butter cut into pieces.                                            LEMONCURDslide2PROCEDURE: LEMON CURD: In a sauce pan (double boiler) mix yolks, egg, sugar, lemon juice, lemon zest. Medium heat – stir mixture constantly until it starts to thicken. It can take a couple of minutes. Add butter and continue stirring until butter is incorporated into the curd. Stir until it is thickened. Strain the LEMON CURD into a container. Add a little bit of sugar on the surface to prevent a thick skin from forming. Place the LEMON CURD in refrigerator to cool of, keep it there. Now the LEMON CURD is ready for use in a dessert. Homemade LEMON CURD – is sunshine on a spoon – Bon appetit !     LEMONCURDslide3

MERINGUE CAKE WITH HAZELNUTS & CHOCOLATE GANACHE.

MERINGUECAKECHOCOslide1MERINGUE CAKE WITH HAZELNUTS & CHOCOLATEGANACHE – a true lovestory for chocoholics. Do you like chocolate? You must try MERINGUE CAKE WITH HAZELNUTS & CHOCOLATE GANACHE – This crisp and airy meringue cake with hazelnuts is filled with creamy chocolate ganache and topped with hazelnuts. I tasted this cake in France and I love it! In French it’s ”DACQUOISE AUX NOISETTES”. Serving 4-6 persons, to be eaten on the same day. Use only chocolate of a good quality. I promise all of you chocolatelovers – this cake is 2 Die 4 !                                                                   MERINGUECAKECHOCOslide2 Ingredients: MERINGUE CAKE WITH HAZELNUTS: 220 g hazelnuts meal (chopped and blended into powder); 6 egg whites; 300 g sugar; 1 tablespoon of cornflour (maizena); 100 g hazelnuts, chopped a bit for decoration. CHOCOLATE GANACHE: 250 g dark CHOCOLATE; 6 egg yolks; 200 g sugar; 200 g butter; 2 teaspoons vanilla; 12 cl (or 1,2 dl) cold water.

Prepare the MERINGUE CAKE WITH HAZELNUTS: For evenly shaped meringue cakes, mark three rounds/circles of an diameter of 24 cm (23 cm pie = 9 “pie) each on a paper, cut them out. Line three large cookie sheet with foil (bakingpaper). Then place the three circles/rounds underneath the foil (to measure the three meringuecakes later on). Preheat oven to 120°C (Varm, circulated air oven)/(125°C = 250°F).MERINGUECAKECHOCOslide3 Prepare the HAZELNUTS: Measure, chop and blend the hazelnuts into fine powder. Store in tightly covered container. MERINGUECAKECHOCOSLIDE7In a bowl beat the egg whites until soft peaks form. Gradually sprinkle in sugar, 2 tablespoons at a time. Beat in 1 tablespoon of maizena. Beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks. Fold in gently the hazelnuts powder to the stiffened egg whites (meringue).                                                                       MERINGUECAKECHOCOslide5 Spoon meringue into decorating bag with writing tube of 1 cm. Pipe meringue onto cookie sheet in rounds/circles(”snail”), each circle 24 cm in diameter. Repeat this so you have three meringue rounds (”snails”). Bake 1 hour to 1½ hours in oven 120°C (varm circulated air oven) until the three meringue cakes are crisp but not brown. Cool completely on cookie sheet on wire rack. If not using right away, store cakes in tightly covered container.                                                                                                                   MERINGUECAKECHOCOslide4CHOCOLATE GANACHE: In bain-marie or a double boiler over hot, not boiling water, melt the chocolate and cool it. In a large bowl, with a mixer at high speed, beat egg yolks until whitening. In a smal saucepan over medium heat, heat sugar and 12 cl water to boiling, constantly stirring, until sugar dissolves. Boil a couple of minutes. Take it of the heat. Add the sugarmixture to the beatened egg yolks. In a small bowl beat the butter to cream. Add the butter and vanilla to the chocolate – constantly stirring. Finally add the chocolatemixture to the egg yolks while stirring.

ASSEMBLE DESSERT: Place first meringue cake on a plate. Then spread a third of the chocolateganache onto the cake. Repeat this operation two times. Finally decorate the top of the MERINGUE CAKE WITH HAZELNUTS & CHOCOLATE GANACHE with the hazelnuts. MERINGUE CAKE WITH HAZELNUTS & CHOCOLATEGANACHE a true lovestory for chocoholics! Bon appetit !                                                     MERINGUECAKECHOCOslide6B

PAVLOVA WITH RASPBERRIES & WHIPPED CREAM.

PAVLOVAraspberrySLIDE1C

PAVLOVA WITH RASPBERRIES & WHIPPED CREAM – the best. 

My Father came with some raspberries from a small farm in the countryside – pure organic. Picked on the same day. I will use them in a PAVLOVA. My Father doesn’t eat cakes. But this PAVLOVA WITH RASPERRIES – he did: ”The meringue is airy, crispy and creamy inside and the raspberries are so right for it”. So the best PAVLOVA WITH RASPBERRIES & WHIPPED CREAM of the summer. And it’s so easy to make. Enjoy!PAVLOVAraspberrySLIDE2Ingredients: PAVLOVA: 3 egg whites; 150 g superfine sugar (3/4 cup), ½ teaspoon vinegar, ½ teaspoon cornflour (maizena). TOPPING: 1-2 punnet RASPBERRIES (min. 500 g), ½ liter heavy cream (for whipped cream).                                                                   PAVLOVAraspberrySLIDE3 PROCEDURE: PAVLOVA: Preheat oven to 120°C traditionel oven (125°C = 250°F). Measure sugar. Crack and separate the egg whites free of yolk and shell. I give a yolk or two to my dog, she loves it. Check your egg whites. Pour the egg whites into the bowl.     PAVLOVAraspberrySLIDE4 Whisk the egg whites. Add the 1/2 teaspoon 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). Mix the 1 teaspoon cornflour into the sugar. 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.                         PAVLOVAraspberrySLIDE5 Form the PAVLOVA MERINGUE CAKE in a circle/round of 24 cm diameter (9”Pie = 23 cm; 10” = 25 cm) onto a cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and easy to clean afterwards. Alternatively use a decorating bag for making the PAVLOVA meringue cake. Spoon meringue into large decorating bag. Finally pipe the meringue onto cookie sheet in a circle. Bake the PAVLOVA meringue cake in the oven for 1½ hours to 2 hours. Place the meringue in the preheatet oven in the lowest part of the oven. Cool of completely on cookie sheet. The meringue is not supposed to stick to cookie sheet, when finished. Store PAVLOVA meringue cake in tightly covered container until use. Place the PAVLOVA meringue cake on a serving plate. Whip the heavy cream into whipped cream. Eventually add a bit of icing sugar, if you want it sweeter. I prefer RASPBERRIES and whipped cream with no sugar. Clean the RASPBERRIES very, very carefully. Just before serving spread whipped cream onto PAVLOVA meringue cake and decorate all over with RASPBERRIES in abundance! The best PAVLOVA WITH RASPBERRIES of the summer. Bon appetit !                                                                     PAVLOVAraspberrySLIDE6

TIRAMISU ti amo!

TIRAMISUslide1b TIRAMISU...ti amo….. The Italian dessert TIRAMISU tastes so good! TIRAMISU means ”lift me up” in italian. TIRAMISU is one of the popular italian desserts. Four Italian regions claim to have invented the TIRAMISU: Lombardiet, Emilia-Romagna, Veneto og Toscana. There are many ways to make it – this is my recipe of TIRAMISU.                   TIRAMISUslide2cIngredienser: 5 eggs separated (5 egg yolks and 3 egg whites); 150 g sugar; 500 g mascarpone; 200 g biscuits ”Ladyfingers” for TIRAMISU;; 2,5 dl strong coffee (2 tablespoon instant-coffee powder in boiled water); 250 g dark chocolate; ¼ teaspoon salt.Procedure: Grate the dark chocolate.                                                                             TIRAMISUslide3 Put “Ladyfingers biscuits” in a bowl. Pour the strong coffee over the “Ladyfingers”.           TIRAMISUslide4Separate the eggs. Use 5 egg yolks and 3 egg whites. Beat 5 egg yolks with the sugar – until whitened.                                                                                                                           TIRAMISUslide5c Beat the 3 egg whites stiff with the salt. Fold the stiff eggwhites into the egg yolk mixture. To serv prepare 6 glasses or one big bowl.                                                                             TIRAMISUslide6In the bowl og in the 6 classes put a thin layer of creme. Add a first layer of Ladyfingers. Spread a layer of creme. Then sprinkle grated dark chocolate over the creme. Then add a third layer of ”Ladyfinger biscuits”. Finally spread the last layer of creme over the biscuits. On top of the cake spread either grated chocolate or cocoa. Put the TIRAMISU in the refrigerator for 3 hours. Eat the TIRAMISU on the same day. TIRAMISU ti amo….Bon appetit !                                                                                       TRIAMISUslide6

STRAWBERRYMOUSSE & HAPPY MERINGUE KISS.

STRAWBERRYMOUSslide1STRAWBERRYMOUSSE & HAPPY MERINGUE KISS taste of strawberries in the summer. Use only fresh strawberries. When the STRAWBERRYMOUSSE is made, you put it in the refrigerator. And you eat the STRAWBERRYMOUSSE on the same day it’s made. The recipe is for 6 persones. Easy to make and so delicious!                                   STRAWBERRYMOUSslide1b STRAWBERRYMOUSSE & HAPPY MERINGUE KISS…..so good! The tiny, wild strawberries grow in my garden….                                                                                         jordbærmousseSlide2INGREDIENTS: STRAWBERRYMOUSSE: 300 g fresh strawberries, 30 g sugar ( 6 tsp sugar or half ¼ cup sugar), 2 dl (1 cup) heavy cream (whipping cream), 1 egg white.

HAPPY MERINGUE KISS – recipe: http://foodlovestories.com/                                            jordbærmousseSlide3PROCEDURE: Clean and prepare the strawberries. Take a few strawberries and put them aside. Cut strawberries in slices. Blend strawberries and sugar to a ”coulis” (berry-sauce). Put it in the refrigerator. Separate yolk and egg whtie. Give the yolk to your dog, it loves it. With mixer beat the heavy cream until soft peaks form. With mixer beat the egg wite stiff.                                                                                                                                   jordbærmousseSlide4Gently put the stiff egg white and the whipped cream in a large bowl. With rubber spatula fold gently the blended strawberry-mixture into whipped cream and stiff egg white.             jordbærmousseSlide5bPour STRAWBERRYMOUSSE in 6 small bowls. I used the small ramekines from from http://www.lecreuset.dk/ Put the STRAWBERRYMOUSSE in the refrigerator for 3 hours and eat it on the same day it is made.

TO SERVE: Put half a strawberry on top of each STRAWBERRYMOUSSE and one or two HAPPY MERINGUE KISS next to the ramekin. Serv STRAWBERRYMOUSSE & HAPPY MERINGUE KISS. Tastes of strawberry, summer & sun. Bon appetit !       STRAWBERRYMOUSslide8

HAPPY MERINGUE KISS.

HappyMarengsSlide1eHAPPY MERINGUE KISS IN PINK & GREEN are so much fun to make. Crispy on the surface and soft & creamy inside. The colours used in the HAPPY MERINGUE KISS are from http://www.bagetid.dk/ . Enjoy making my HAPPY MERINGUE KISS.                                                                                                             HappyMarengsSlide2INGREDIENTS: HAPPY MERINGUE KISS: 3 egg whites, 150 g superfine sugar (3/4 cup), ½ tsp vinegar, Pastacolour pink, green http://www.bagetid.dk/                                 HappyMarengsSlide3PROCEDURE: HAPPY MERINGUE KISS: 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).                                                                                                                   HappyMarengsSlide4With 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. Put a little bit of colour in a large decorating bag. Afterwards spoon meringue into large decorating bag.                           HappyMarengsSlide5Finally pipe 15 HAPPY MERINGUE KISS onto cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and it’s easy to clean afterwards. The colour of hope is green…                                                                         HappyMarengsSlide6Dressed all in pink…. 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. Let meringues stand in oven 30 minutes longer to dry. Cool completely on cookie sheet. The meringues are not supposed to stick to cookie sheet, when finished. Store meringues in tightly covered container. Serv the pink and green HAPPY MERINGUE KISS with the STRAWBERRYMOUSSE recipe on my http://foodlovestories.com/ Bon appetit !                                                                               HappyMarengsSlide7a