All posts filed under: Summer

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 …

Roasted Butternut Squash Risotto

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  Roasted Butternut Squash Risotto. Butternut Squash is one of my favourite vegetables (but hey, I love pretty much all veggies!) So if you have ever wondered what to do with a butternut squash or winter squash, then I have just the recipe for you – Roasted Butternut Squash Risotto = yum! Roasting your butternut squash first, might seem like an extra step in the cooking process, but it actually makes it easier! How? Well you don’t need to battle with the tough outer skin of the squash, as you roast it skin n’ all! Then all there is to do is scoop out the flesh and add it to the risotto. Roasting the squash until tender also brings out the sweetness, and really enhances the flavour of this Italian inspired dish. I have been lucky enough to have travelled around Italy 3 times, although I was more obsessed with vegetarian ravioli, stuffed with sage butter …drool.. than risotto at the time. Italian food, as you can imagine has a very special place in my kitchen, …

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 …

Portuguese Chickpea Salad

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For the first two night of our Portuguese Honeymoon we stayed in Caldas de Monchique, a mountain spa town, nestled into a lush green subtropical jungle – a perfect get-away for a newly wed couple. It’s a little rough round the edges, but it is full of charm and amazing flora and fauna. We took the time there, to just decompress after a very busy 3 months of wedding arrangements. We loungeing by the pool, had massages and romantic dinners in the 16th century courtyard. We also sampled a delicious Cod & Chickpea Salad in their tapas bar, which is a traditional Portuguese summer dish, served with crusty bread and lots of wine! After our stay in the mountains, we travelled to the south coast of Portugal where my criteria for accommodation included a kitchen. I can’t not cook on holiday..!       And the first thing I whipped up was a vegetarian/vegan version of that delightful Chickpea Salad we sampled in Monchique. Everywhere you go in Portugal you’ll see orange sellers, and often they will also be …

Lemon & Basil Martini

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Its been a while since I last posted a new recipe, in fact it feels like forever! A lot has happened – I got married (!) went on a honeymoon and have now sort of relaxed back into the routines of our life again. Ali and I had our dream wedding, in a walled garden full of flowers and friends, children and dogs! Our wedding was a diy wedding, with all the emphasis on YOURSELF. There wasn’t a part of it we didn’t do from scratch. I can now see the appeal of buying a package deal..then all you need to think about is your appearance and when to turn up! But we (I) had a real fixed idea of what kind of day I wanted – a whimsical, romantic summers day, centered around botanical flowers, lemons, lavender and love. So.. I had my mum sew my dress, I did my own flowers, hair & make-up, I in-listed an Italian to make delicate table decorations out of ribbon and vintage Italian lemon paper, I sewed …

Roasted Heirloom Tomato Tart with Pesto and Dill

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Last weekend, my fiancé and I got our dates completely mixed up and thought it was Easter. So we exchanged easter eggs, and had a nice dinner. Then yesterday, we realised it is this coming Sunday! Oh well, we’ll just have two Easters this year! I love this time of year, where daffodils are peeking up, the birds are chirping and spring is in the air. And I really love easter as a way of celebrating all that the new season is giving us. This delicious Roasted Tomato Tart isn’t strictly a spring dish, it is in fact a summer dish that I made last year, with my bountiful amount of homegrown tomatoes. I adore growing tomatoes, as the colour varieties are endless, and it makes for some really vibrant dishes. Chocolate Cherry, White Cherry, Yellow Grape and Beef Steak Tomatoes where just some of last years produce – they almost made up the entire colour wheel. For this homemade quiche, I added homemade pesto to the recipe to give it an extra punch of …