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 !

Rhubarb Soup cold with Vanilla Icecream & Mint leaves.

 Rhubarb Soup with Vanilla Ice Cream and Mint leaves. I never had tasted cold Rhubarb Soup before. I learned to make it at Restaurant ”Kommandanten” some years ago. It was at the time the restaurant had just received one Michelin Star. One of four Danish restaurants, who had one Michelin Star for the first time in Denmark. The taste of icecold Rhubarb soup with homemade Vanilla Ice cream decorated with Mint leaves – was an eyeopener to me. And with the pieces of cut Rhubarbs still intact. So I am happy to share with you cold Rhubarb Soup with Vanilla Icecream and a bit of Mint leaves. A refreshing dessert on a warm summer night. Enjoy.

Ingredients: 500 g Rhubarbs; 3-4 dl cold water; 150 g raw, organic sugar (or more, if you like it sweeter); 1 Vanilla pod + a little bit of raw sugar, Lemon juice from 1 organic Lemon. 1 liter Vanilla Ice Cream. Fresh Mint leaves. First we have to pull up some fresh, organic Rhubarbs in my 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 a cold Rhubarb Soup. How to do: Rhubarb: Trim roots and tops. Rinse. Cut Rhubarbs. In a pot add Rhubarbs, water, sugar, Vanilla pod mix and the pod itself, juice from one Lemon. Cook about 3-5 minutes. Stirring gently. Be careful – do not cook too long. Rhubarbs must stay in ”the cut pieces” and still be ”cooked”. You can choose to use strainer to only use the Rhubarb Juice for Soup. I prefer it WITH the ”cut pieces” of Rhubarb in the soup. Set aside in refrigerator for a couple of hours. Leave the Vanilla pod in the soup. The Rhubarb Soup must be very cold when served. Serv ice cold soup in a plate. Roll Mint leaves together and cut them. Put one tablespoon of Vanilla Icecream in the middle of your Rhubarb Soup. Decorate with Mint leaves on top op the Rhubarb Soup. SERVING: Rhubarbs straight from my garden in a cold Rhubarb Soup with Vanilla Ice Cream and just a little bit of Mint leaves on top of it all. Refreshing, cold dessert on a warm Summer night…..Bon appetit !


 FISH FILLET WITH SEAWEEDS AND BEETS. Fresh HAKE-FILLET   breaded with SEAWEEDS ”Tang Panér-mix” from  “Tang Panér-mix” is a made of Sugar Tongs (”Sukkertang”) which are Seaweeds. It’s considered to be Super-Food and rich on Omega 3 fatty acid, minerals and vitamins B12, C, A, D, E, K and it’s antioxydant. The HAKE-FILLET is excellent fresh fish from I love to eat fish at least once a week. Fish contains Omega 3, Vitamin D, Selenium, Iodine. And in addition the fishbones has been removed in the fillet, so it’s easy to eat. Easy fish for dinner. In my garden I digged up some of my homegrown beets and carots. Organic seeds and organicly grown. Now time to cook!

Ingredients: FISH: 1 kg HAKE-FILLET, fresh (2 large, long fillets); Butter, TANG Panér-mix (Breading with SEAWEEDS); Salt & pepper.

VEGETABLES IN OVEN: Beets: Red, pink, white, yellow; Carots: Orange, white, red, yellow; Fresh Rosemary; Olive Oil; salt & pepper.PROCEDURE: Preheat oven to 400°Fahrenheit/ 200° (traditionel) Celcius. VEGETABLES IN OVEN: Wash and rinse vegetables. Chop Beets and carrots. In a large bowl mix rosemary, Olive Oil, salt & pepper with all the beets. Bake vegetables in the preheated oven 50-60 minutes minutes at 400°Fahrenheit/ 200° (traditionel) Celcius.FISH: Prepare fish for pan frying. Cut the fillets in smaller parts – though not to small parts. Pat the fish dry with paper towels. Then dip both sides of fillet in egg beaten. Then coat fish with ”Tang Panér-mix” – crumbs. Fry hot butter. Fry the breaded HAKE-FILLET 2-3 minutes on each side in the butter. Turn the fish once half-way through frying. SERVING: Delicious PANFRIED HAKE-FILLET BREADED WITH SEAWEEDS ”Tang Panér-mix” SERVED WITH BEETS & CAROTS & ROSEMARY – delicious dinner. Bon appetit!