All posts filed under: Scandinavian

Amerikanske Blåbærpandekager med Kærnemælk og Blåbærsirup

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Amerikanske Blåbærpandekager med Kærnemælk og Blåbærsirup til Urtekram For this recipe in English, go here! Når min mand skal forkæle mig, så laver han gerne en portion Amerikanske Pandekager. Det kan han fordi de er meget nemme at lave, og fordi jeg har lært ham hvordan! Vi guffer gerne en portion om søndagen, hvor vi serverer dem med smør og ahornsirup. Men jeg har været ivrig efter at afprøve Utekrams Blåbærsirup til denne opskrift, og jeg kan sige jer det er lækkert. Nyd de små tykke amerikanske pandekager til brunch eller server dem som dessert.   10 stk Ingredienser 275g øko hvedemel ½ liter øko kærnemælk 3 spsk friske øko blåbær 2 øko æg 2 spsk øko rørsukker 1 knivspids salt 1½ tsk bagepulver 50g smeltet øko smør Tilbehør smør blåbærsirup Pisk mel, bagepulver, smeltet smør, salt, sukker og kærnemælk sammen. Pisk æggene for sig, og tilsæt dem tilsidst. Vend blåbærene i dejen. Hæld en lille smule dej ud på en varm pande og steg pandekagerne gyldne på begge sider i lidt smør. Vær tålmodig …

Rhubarb Jam for Urtekram

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I have just started to blog for Danish health food producers Urtekram. They make high quality organic food and beauty products, which are for sale in Denmark as well as here in the UK. If you can read danish (!) then I’ll be blogging from here a couple of times a month. I’ll be highlighting some of their fantastic products in my recipes, which I’m sure will tempt you – such as Low-Fat Organic Cocoa and Organic Coconut Sugar.   Let me share my fist blog post from Urtekram here with you, in English! Delicious and sweet homemade rhubarb jam, made with my own freshly picked rhubarb.   Rhubarb Jam Makes 2-3 large jars Ingredients 500g rhubarb, cut into chunks 500g organic sugar 1 vanilla pod, halved lengthways 1/2 organic lemon Put a small plate in the freezer. Put the rhubarb into a large saucepan and heat until the rhubarb begins to go soft. Next add the sugar and halved vanilla pods. Continue to heat gently, stirring, until all the sugar has dissolved, then squeeze in the …

Danish Strawberry Tart – Jordbærtærte

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Strawberry Tart – Jordbærtærte. When I think of Denmark I think of red things – the flag, the Christmas Nisse and of course Strawberries! Groundberries as they are known as in Danish are synonymous with summer in Denmark. They are a treasured fruit, savoured by all and made into many delicious dishes. But none come as close to perfection than the majestic Jorbærtærte, ie a Strawberry Tart. It is perfect in every way. It is fruity, sweet, tart, chocolatey, creamy, light and crisp. The only drawback is it does need to be eaten the same day as cooking….What a shame! Despite not being in Denmark, but rather Scotland, and despite not having as good a summer here than in Scandinavia, I did have a fantastic crop of strawberries this year. The birds and the mice also took a fancy to my red berries, but I still got a few kg for myself. And what better dish to serve my homegrown fruit in, than this summer desert. If you don’t have strawberries growing in your garden, (do it …

Black Pepper Christmas Biscuits

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  Around Christmas time, I like to make up batches of edible gifts that can be given to friends and family during the festive period. I like the concept of edible presents, as there’s a good chance they will be received gladly. So when you’re next stuck for ideas for someone’s Christmas present, look to your baking books and kitchen cupboards for inspiration! For these cute biscuit houses and trees, I’ve given them a little extra kick by adding freshly ground black pepper and a pinch of cayenne as well as the traditional ginger and cinnamon combo. I also like to make these crunchy treats with a little organic spelt flour, so as not to exclude all nutrients entirely! Wrap the biscuits in a rustic paper box with a little gold tissue for a homemade gift that will bring smiles to faces. The uncooked biscuit dough can be put into a food bag and kept in the fridge for up to a week. Ensuring a steady supply of freshly baked cookies over the Christmas period. …

September Lagkage – Danish September Birthday Cake

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  The brambles are thriving this year in the woodlands by our house, a lovely sight reminding us that there is still food to be found during the seasonal change from summer to autumn. And so, for the birthday cake I made last week, brambles seemed a fitting ingredient, providing tangy notes to an otherwise very sweet Danish cake. Lagkage translates as Layer Cake, and consists of 3 thin sponges, layered up with either a whipped cream filling or a custard filling. In addition to that, fruit and jam are added to make this cake a special occasion cake, not only for the time involved in making it, but for the sheer number of calories! No birthday in Denmark will usually go without a Lagkage, and neither does a birthday in our house. _____________________________________________________ Ingredients 150g plain flour 150g butter, softened 150g sugar 3 eggs 1 tsp baking powder Filling 700 ml whipping cream 250 g amaretto biscuits, crushed 3 tbsp brandy 1 mango, diced 100g brambles 4 tbsp icing sugar For the top 75g …

Wild Elderflower Cordial

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Elderflowers equals summer for me. I love them. They are both pretty flowers to look at, as they cluster together on branches, as well as having one of the most delicious aromas and flavours around.  They combine hardy and veracious stems with the most delicate of flowers, enabling them to thrive almost anywhere. But the lovely ivory flowers are quick to come and go, so for that reason, you have to quick to make a batch of this summer drink once you spot a ripe tree. And do remember to leave some of the flowers on the shrub, as they will ripen to glorious elderberries that are splendid to harvest later on in the year.   ____________________________________________________________________________________________________________________________________________________________ Makes about 1.5 litres 20-30 elderflower heads 2 organic lemons 2 tbsp citric acid 650 organic caster sugar 1 litre of water ____________________________________________________________________________________________________________________________________________________________ Shake the elderflowers to free any unwanted bugs, and put them in a large pot or similar container with a lid. Wash the lemons and cut them into slices, then add to the pot. Mix …

Koldskål – Danish Summer Buttermilk Dish

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  A natural reaction to hot weather for me, is to start craving Koldskål. In Denmark, as a kid I could easily go through a litre a day, no problem. I didn’t mind if it was shop bought, or home made, I just had to have it during the warm summer months. Saying that, homemade is always going to triumph over shop bought. And since a lot of you don’t live in Denmark, homemade is the only option anyway! Koldskål, literally translates as Cold Bowl. It is made with buttermilk and a milder version of yoghurt, egg yolks, sugar, vanilla and lemon. I have never thought of comparing it to an Indian Lassi, but I guess that is a far comparison if totally lost trying to explain it to a foreigner. It is served in a bowl, and eaten with a spoon, and enjoyed with little biscuits called Kammerjunker, and I’m not even going to try and explain that word! Well, OK then, its a title for a sort of foot solider within the Royal …