HEMP BREAD with HEMPFLOUR and ROASTED HEMPSEEDS.

HEMPBREAD WITH HEMPFLOUR & ROASTED HEMPSEEDS. There is nothing like homebaked bread – and this one with HEMP FLOUR and ROASTED HEMPSEEDS – all organic. The roasted hempseeds give a crunchy bite and is healthy to eat regularly. Thank you for organic Danish ROASTED HEMPSEEDS and HEMP FLOUR from http://www.moellerupgods.dk/da  Enjoy my homebaked HEMPBREAD.

INGREDIENTS: 4 dl water; 50 g yeast; 700 g wheat flour; 150 g HEMP FLOUR; 150 g grahamflour; 3 teaspoons salt; 1 bottle household beer (low alcohol; 100-150 g HEMP FLOUR; 75 g ROASTED HEMPSEEDS; 75 g walnuts.Thank you for organic Danish ROASTED HEMPSEEDS and HEMP FLOUR from http://www.moellerupgods.dk/da you also gain health benefits from HEMP SEEDS. HEMPSEEDS are rich on Omega 3 fatty acid, protein and polyunsaturated fatty acids.This helps attenuate inflammation in your body. Actually it’s good to eat a little bit every day – I do for breakfast. HEMP FLOUR is glutenfree – and therefore you need other flour to help rising. 

HOW TO DO: Roast walnuts on a skillet, Chop slightly. Cool off and set aside. Stir yeast in the water until yeast dissolves. Add flour, salt and ”Hvidtøl”. ”Hvidtøl” is a Danish household beer low on alcohol and sweet in taste. Kneating the dough 5-10 minutes. Add walnuts. Kneat the dough again 1-2 minutes. Cover the dough with cotton dishtowel and set aside. Let rise 30 minutes in warm place. Preheat oven 425°F (220°C traditionel oven).Shape dough into 2 breads and place them on baking sheet. Cover with dishtowel. Let rise until doubled, about 45 minutes.Bake in oven 25 minutes 425°F (220°C). Cool off on rack. The ROASTED HEMPSEEDS gives a crunchy bite in this bread. Taste good with cheese, Marmelade or just some butter on a slice of homebaked HEMP bread with HEMP FLOUR and ROASTED HEMPSEEDS. Tasty and HealthyBon appetit !

HEMPSEEDS CRUSHED ON APPLE DESSERT.

HEMPSEEDS CRUSHED ON APPLE DESSERT. The Nordic Godess Ydyn has a tree full of apples – eating them give eternal youth! Thank you for organic Danish crushed HEMPSEEDS from http://www.moellerupgods.dk/da Crushed HEMPSEEDS are shelled hempseeds with no shell. They taste mild, soft and a bit like nuts – and taste good on this APPLE DESSERT. So not only in taste – they can replace other nuts. But you also gain health benefits from crushted HEMPSEEDS. Crushed HEMPSEEDS are rich on Omega 3 fatty acid, protein and polyunsaturated fatty acids.This helps attenuate inflammation in your body. Actually it’s good to eat a little bit every day – I do for breakfast. So here I put CRUSHED HEMPSEEDS on APPLE DESSERT – it taste good and is healthy too. Enjoy.                                               

INGREDIENTS: 700-800 g APPLES; 1-2 lemons; 100 g SHELLED CRUSHED HEMPSEEDS; 50 g oat flakes, 100 g almonds, chopped; 25 g coconut sugar; 1 vanilla bean; 50 g butter; 1 tablespoons cinnamon; Coconut oil to grease the baking form; Heavy/Whipping cream = optional (but I like it).HOW TO DO: Preheat oven 375°F (175°C traditionel oven). Grease 6 small baking forms with coconut oil with your fingers. Scald the almonds. Chop almonds. APPLES: Peel and core apples, cut in equal slices. Put apple-slices in a bowl with juice from 1-2 lemons. (So apples wont get brownish).Heat gently (low heat) butter, oat flakes and chopped almonds (50 g) on frying pan a couple of minutes. Add coconut sugar, cinnamon and vanilla bean. Stir gently, now ready. Put alternately apples and almond/oat flakes mix in the baking forms. Put a bit of chopped almonds and a knob of butter on top of each apple dessert. Bake in middle of oven 25 minutes bake in a 375°F (175°C). Serv with 1 tablespoon of CRUSHED HEMPSEEDS on top of each APPLE DESSERT – and some whipped cream. Tasty and Healthy – Bon appetit !

WILD ROSEHIPS MARMALADE.

WILD ROSEHIPS MARMALADE. WILD ROSEHIPS from ”Rosa rugosa” are filled with vitamin C and vitamin A. Grow wildly on bushes at seaside along our beaches and coastline. My recipe gives approx. 1,5 liter marmalade. Prepare jars of glass and caps for processing. Each jar is 0,5 liter, so you need 6 jars. You can preserve raw Rosehips in freezer. Some think it’s easier to remove the seeds. I just prepare and use Rosehips right after picking. I LOVE wild Rosehips marmelade and make it each summer. A taste of summer in a marmalade. Enjoy!INGREDIENTS: 1,5 kg fresh WILD ROSEHIPS (prepared rosehips 750 grams to 1 kg), ½ lliter water, Juice from 2-3 lemons, 375 g – 500 g sugar, 2-3 teaspoon fruit pectin ( Rød Melatin, Marmeladejævning).HOW TO DO: Cut of flower and stem. Cut rosehips in two. Remove seeds. Rinse with cold water all the rosehips. Mesure. Chop rosehips. In heavy saucepot mix Rosehips with water and lemonjuice. Over high heat, heat mixture to boiling, stirring. Boil, stirring. With spoon, skim off foam and seeds. Boiling approx. 15 minutes, stirring. With potato masher thoroughly crush rosehips. Keep mixture simmering. In a small pot mix 1/3 of the sugar with fruit pectin (Marmelade-jævning). Mix most of the sugar (2/3 without the fruit pectin) with Rosehips mixture in the saucepot, so it’s boiling/simmering the last 10 minutes of boiling. Mix rest of sugar (1/3 of sugar mixed with pectin) with rosehips mixture in saucepot. Keep simmering, stirring for 2 minutes. Immediately laddle rosehips mixture into jars. Close jars. Store in refrigerator. Serv: WILD ROSEHIPS MARMALADE – orange, summer in a marmalade and rich on Vitamin C. Bon appetit !

RHUBARB CHEESECAKE – THE BEST.

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 !

FISH FILLET with SEAWEEDS, BEETS and CAROTS.

 FISH FILLET WITH SEAWEEDS AND BEETS. Fresh HAKE-FILLET   breaded with SEAWEEDS ”Tang Panér-mix” from    http://www.nordisktang.dk/  “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 http://hav.dk/ 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!