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

CHOCOLATE MOUSSE – THE BEST !

CHOCOLATEMOUSslide1CHOCOLATE MOUSSE – THE BEST. Are you ready to fall in love? With a taste of intense passion: CHOCOLATE MOUSSE – and off course it’s French! I got this recipe – when I lived a couple of years in France – from a good, French friend. ”You can’t live in France without having tasted MOUSSE AU CHOCOLAT – and knowing how to make it!” – he said. So this is my best recipe on CHOCOLATE MOUSSE for you! It’s light, airy & delicious! You can make it in advance either in large bowl or in 5-6 serving glasses. To be eaten on the same day. NO sugar is added in this Chocolate mousse. Use chocolate of af fine quality and with cocoa percent 66% – 70%. I use fresh, organic eggs in this Chocolate mousse – which I have been doing for many years! But keep a good kitchen hygiene when using eggs. My best CHOCOLATE MOUSSE for you – and it’s French!CHOCOLATEMOUSslide2INGREDIENTS: 200 g dark CHOCOLATE of good quality (66 %-70%); 4 tablespoons cold water; 6 eggs; 1/8 teaspoons salt. 

HOW TO DO: CHOCOLATE: Brake/chop chocolate.  CHOCOLATEMOUSslide3Put chocolate in saucepan or ”Bain-Maire” with 4 tablespoons cold water. Over low heat melt and stir chopped chocolate. When melted and soft chocolate – remove from heat. Set aside and cool off a bit.CHOCOLATEMOUSslide4 EGGS: Separate egg yolks from egg whites in 2 separate, large bowls. Add salt in eggwhites. With mixer at high speed, beat egg whites until stiff peaks.CHOCOLATEMOUSslide5 Add melted chocolate (still lukewarm chocolate) into egg yolks, stirring constantly. Then fold gently 1/3 egg whites into egg yolk/chocolate mixture. Then fold gently rest of egg whites into egg yolk/chocolate mixture. Stir or fold gently in mixture by lifting/folding from bottom and up. This is to mix chocolate and prevent egg whites falling.CHOCOLATEMOUSslide6Pour CHOCOLATE MOUSSE into a large bowl or 5-6 small glasses and refrigerate 3 hours or until set. Serving: My best MOUSSE AU CHOCOLAT for you – French off course. Bon appetit !CHOCOLATEMOUSslide7

WARM ELDERBERRYSOUP WITH APPLES, LEMON & CINNAMON.

HYLDEBÆRSUPPEslide1ELDERBERRYSOUP WITH APPLES, LEMON & CINNAMONWould you like some warm & wild ELDERBERRYSOUP WITH APPLES, LEMON & CINNAMON? My recipe is over 100 years old and written in Gothic letters. Got it from a good friend. We picked a basket full of fresh Elderberries: – ”Sambucas nigra” . Rememeber: Green, unripe Elderberries are poisonous. Only black, ripe Elderberries are edible. Use them cooked in soup, juice – is said to boost your immunity. Rinsed Elderberries can be stored in the freezer – so you can enjoy it later on this winter.HYLDEBÆRSUPPEslide2Elderberries ”Sambucas nigra”: Green, unripe Elderberries are poisonous. Only black, ripe Elderberries are edible.HYLDEBÆRSUPPEslide3Ingredients: 500 g (I used 800 g) ELDERBERRIES completely ripe, black, rinsed; 1 liter cold water; 6-8 apples (peel, cut in big pieces); 1-2 lemons, organic; lemon zest from 1 of the lemons; 1 whole cinnamon; 1 dl – 1½ dl sugar, organic; 3 tablespoons maizena (cornflour) mixed in a little bit of water.

How to do: Clean & rinse elderberries in a bowl of water. Change water. Remove elderberries from stalks. Only use completely black, ripe elderberries. Measure berries. Pour Elderberries in large pot with water. Heat to boiling, stirring until berries can be squezed (cookingtime approx. 10-15 minutes). In a strainer – with wooden spoon press elderberries through strainer into a big bowl.HYLDEBÆRSUPPEslide4BPut back elderberryjuice into pot. Add whole cinnamon, Juice from lemon, Zest from lemon, Apples cut in big pieces. Add sugar and mix it. Heat to boiling. Thicken soup with maizena/cornflour. Cook 2 minutes, stirring. SERVING: WARM & WILD ELDERBERRY SOUP WITH APPLES, LEMONS & CINNAMON. A delicious dessert & a boost to your immunity. Bon appetit !HYLDEBÆRSUPPEslide6