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 !
FRENCH APPLE TART. It’s apple time! My very good friend and I visited http://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 !
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 !
Would you like some GALETTE WITH BLACKBERRIES STRAIGHT FROM THE GARDEN? Yummie BLACKBERRIES hanging on thorny branches and bushes as tall as the house. Wish we could fly up and get those big, ripe berries – we even discussed using the trampolin to jump up and get the berries! (That would have been fun for the neighbours). These beautiful BLACKBERRIES wants to be a cake or dessert. So what’s better than this GALETTE WITH BLACKBERRIES STRAIGHT FROM THE GARDEN! Served with whipped cream. I promise you, it’s damn good!This paradise of “Black Gold” is in the garden of a very sweet friend! Picking BLACKBERRIES – and as you can imagine – we had a magic time doing it. Clean & rinse BLACKBERRIES. Someone (my dog) has to watch over the “Black Gold” 🙂 Ingredients: GALETTE:: 6¼ dl sifted flour; 150 g unsaltet butter, cold; 2½ tablespoons ice water; 5 tablepoons durum wheat flour; 1 egg white; a little bit of salt. BLACKBERRY-FILLING: 750 g BLACKBERRIES; 6 tablespoons icing sugar; 1 tablesoon Creme de cassis or black currant juice. WHIPPED CREAM: ¼ – ½ liter heavy cream or whipping cream.
PROCEDURE: Preheat oven 400° Fahrenheit / 200° Celcius. GALETTE: Sift flour and salt together in a big bowl. Cut in butter until it looks like coarse corn meal. Stir in icing sugar and icing water. Store in refrigerator for half an hour. BLACKBERRY-FILLING: Clean & rinse BLACKBERRIES. In large bowl toss Blackberries with 4 tablespoons icing sugar and blackcurrant juice.GALETTE: roll dough out flat on table in large circle. Quickly roll dough out, since it’s soft. Lift the galette over on baking sheet on griddle. Sprinkle durum wheat flour on galette – but leave edges of 2½ cm free of durum wheat flour. (no durum wheat flour on edge). Put BLACKBERRY-FILLING on middle of galette. With some of egg white baste edge of galette.Fold edge of galette up and surround BLACKBERRY-FILLING. Press it a little bit together – to prevent juice from running out of galette. With rest of egg white baste the folded GALETTE. Bake galette in preheated oven at 400° fahrenheit (200° Celcius) 25 minuttes. Whisk the whipped cream/heavy cream. Serv: Yummie GALETTE WITH BLACKBERRIES STRAIGHT FROM THE GARDEN & WHIPPED CREAM. Bon appetit.
GOOSEBERRY TARTS WITH WHIPPED CREAM – the best ! Actually they are an old family recipe from my Mother’s. The tart shells are crispy, so delicious – and only with few ingredients. Filled with fresh GOOSEBERRIES picked in a garden – served with whipped cream. Keep it simple. 6 tart shells or one big. So here you are: My very best GOOSEBERRY TARTS WITH WHIPPED CREAM. Enjoy …Ingredients: TART SHELLS: ¼ teaspoon baking powder; a pinch of salt; 1¼ cups sifted flour; ½ cup butter; 3-4 tablespoons ice water. GOOSEBERRIES & CREAM: 1 cup sugar; ¼ cup water; 1 quart gooseberries; 1 unflavoured gelatine (husblas); 2 tablespoons red currant jelly; heavy cream for whipped cream.
PROCEDURE: TART SHELLS: Preheat oven 450°F (225°C traditionel oven). Grease tarts shells with melted butter. Add baking powder and salt to flour, sift it. Add butter. Stir in ice water with a fork, a little at a time, until all the flour is moistened and dough can be gathered into a ball. Chill dough.Roll out the ball on a lightly floured board, handling as little as possible. Fit pastry into 6 small tart shells. Trim, leaving an overlap to be turned under and fluted or crimped for an attractive edge. Bake in a 450°F (225°C) oven for about 12 minutes or until a light golden color. Cool before filling. GOOSEBERRIES & CREAM: Mix sugar and water in a saucepan and bring to a boil slowly. Add gooseberries and boil quickly until berries are clear (about 10 minutes). Strain juice and put berries aside to cool. GELATINE: Put gelatine in a small bowl of cold water, to dissolve for 5 minutes. Press very gently water of the gelatine. Now it’s ready to use in the warm juice-mixture. Add red currant jelly to juice. Boil slowly, stirring. Take saucepan off the heat. Cool for max. 1 minute. Add the gelatine into the juice. Stirr well. Put aside to cool a bit. It will clear and thicken. Divide gooseberries into tart shells and, when juice is cooled a bit, put over berries, filling the shells. When glaze has set – they’re ready to serv: My GOOSEBERRY TARTS WITH WHIPPED CREAM – the best! Bon appetit !
STRAWBERRY TARTS WITH WHIPPED CREAM!
Sunshine and summer in the best STRAWBERRY TARTS WITH WHIPPED CREAM. Fresh strawberries are in season right now. They are rich on vitamin C and iron. Servings in 8 small forms or 1 large form (24 cm) for tart shells. Todays dessert: STRAWBERRY TARTS WITH WHIPPED CREAM. Ingredients: 100 g butter; 2 dl sifted wheat flour; 1 egg yolk; 1 dl icing sugar; 1 vanilla bean; ½ liter whipping cream; 1 pound (about 2½ cups, 500 g) strawberries; a little bit of icing sugar to decorate/sift over tarts before serving.
HOW TO DO: TART SHELLS: Preheat oven to 350 °Fahrenheit / 175 °Celcius (traditionel). Grease 8 small tins with melted butter. Split vanilla bean. With knife scratch the vanilla of the bean. Mix vanilla with one tablespoon sugar. Measure ingredients. Sift wheat flour and icing sugar together in a large bowl. Separate egg yolk from egg white. Use only the yolk. Add butter and egg, slightly beaten into the dry ingredients sifted together. With fingertips blend mixture until it ressembles coarse crumbs. Shape pastry into ball, wrap and set aside in refrigerator to cool for half an hour.On floured surface with floured colling pin, roll pastry into round. Divide in 8 parts. Line tart shells with pastry. Press pastry onto bottom and up side of shells. Trim edge. With fork, prick pastry in many places. Set tart shells aside in refrigerator to cool for 1 hour. Bake STRAWBERRY TARTS in preheated, moderate oven 350°Fahrenheit/175° Celsius about 10-12 minuttes. Cool off. STRAWBERRIES & CREAM: Clean and fix strawberries. Cut them in slices. Whip the heavy cream (double cream). Serving: A taste of sunshine and summer in STRAWBERRY TARTS WITH WHIPPED CREAM in my garden …..Bon appetit !
RHUBARB TARTS – THE BEST ! My Sister came by – so I did homemade RHUBARB TARTS with rhubarbs straight from the garden. RHUBARB TARTS is spring on a spoon. Rhubarbs are vegetables, healthy and by the way rich on oxalic. Sour rhubarbs are done magically sweet in RHUBARB TARTS with crispy tarts. I promise you – these are great! And if you like it – served with whipped cream. My Sister and I ate RHUBARB TARTS just like that. Servings in 8 small forms or 1 large form (24 cm) for tart shells. Enjoy.Rhubarbs are best in April and May. Straight from the garden and organic.Ingredients: TART SHELLS: 1½ cup sifted flour; 1 egg; 125 g butter; ⅓ cup icing sugar; RHUBARBS: 1 pound rhubarbs (about 2½ cups); ½-1 cup sugar (to sweeten rhubarbs in the tarts). HOW TO DO: RHUBARBS: Clean and fix the rhubarbs. Cut the rhubarbs into 1 inch pieces. Preheat oven to 350 °Fahrenheit / 175 °Celcius (traditionel). TART SHELLS: Grease 8 small tins with melted butter. Measure ingredients. Sift wheat flour and icing sugar together in a large bowl. Add butter and egg, slightly beaten into the dry ingredients sifted together. With fingertips blend mixture until it ressembles coarse crumbs. Shape pastry into ball, wrap and set aside in refrigerator to cool for half an hour. On floured surface with floured colling pin, roll pastry into round. Divide in 8 parts.Shape pastry into ball, wrap and set aside in refrigerator to cool for half an hour. On floured surface with floured colling pin, roll pastry into round. Divide in 8 parts. Line tart shells with pastry. Press pastry onto bottom and up side of shells. Trim edge. With fork , prick pastry in many places. Line tart shells with pastry. Press pastry onto bottom and up side of shells. Trim edge. With fork, prick pastry in many places. Place rhubarbs in tarts. Add sugar – to sweeten rhubarbs. Sour rhubarbs need to be sweetened with a lot of sugar. Bake RHUBARB TARTS in preheated, moderate oven 350°Fahrenheit/175° Celsius about 35-40 minuttes. Cool off. Serving: The best RHUBARB TARTS – spring on a spoon. Bon appetit !
RED CURRANT MUFFINS... an old family recipe from my American Grandmother! My sister came by a sunny afternoon – we baked the RED CURRANT MUFFINS and found some shadow at the seaside. It was to hot for the beach. We did a lot of talking and ate them all – with cups of coffee. They were to good. Easy to make & 12 muffins. I use organic ingredients. Enjoy… Ingredients: 1 cup butter; ¼ cup sugar; 1 egg; ¾ cup milk; 2 teaspoons baking powder; 1½ cups flour; a pinch of salt; 250 g RED CURRANTS plus some extra sugar.
Preheat oven 400°F (200°C traditionel oven). Grease muffin tins with melted butter. Clean and rinse the RED CURRANTS. Mix some sugar with the RED CURRANTS. Cream butter and sugar. Sift dry ingredients together. Add egg slightly beaten, milk and dry ingredients sifted together. Fill greased tins half full with batter. Put in 1 teaspoon berries. Cover berries with 2 teaspoons batter. Berries will never go to bottom. Bake in moderate oven 400°F (200°C) about 20 minutes. My grandmothers RED CURRANT MUFFINS for a sunny afternoon – Bon appetit !