Tiramisu

Who can resist this italian dessert, coffee, armeretto and one fluffy-vanilla-creme and cocoa-powder.. My God it’s good!! IMG_0703 IMG_0715 IMG_0714

Tiramisu

  • 4 egg yolks
  • 125 gr. Sugar
  • ½ fresh vanilla
  • 500 gr. Mascarpone
  • 24 ladyfingers
  • Good strong coffee – like espresso
  • Armeretto or another almond liqueur
  • cocoa powder

Make the coffee and let it cool – remember that it must be strong.

Then mix egg yolks, sugar and vanilla together to form a eggnog. So you are whipping the yolks, sugar and vanilla. Then put in, gently, the mascarpone.

When the cream is made, put the coffee into a shallow dish and then pour 2-3 tablespoons of liqueur in.

Take a lady finger and dips it in the coffee, and put it into the desired bowl / dish, you want it to be served in, do this until the entire bottom is covered, then put then a layer of cream on, and the process is repeated until you have no more ladyfingers and cream.

The cake should be refrigerated – preferably overnight, but at least 3-4 hours. Just before serving put the cocoa powder over the top, in a nice thin layer.

Pancakes – on the healthy side!

Hey guys! So as you all know, I’ve started to cut down on carbs, and basically that doesn’t really match with pancakes – or does it? It’s not completely carbs free, but it is a healthy alternative to the normal pancake, and it is a bit heavier, so you can’t eat 10 of them !FullSizeRender This batch makes about 20 of them (they can be used the day after too, just put them on a toaster for 30 sec’s ;))
you need:
2 eggs
5 dl milk
0.5 dl oats
3 dl wholemeal flour
1 dl flour
2 teaspoons baking powder
2 tablespoons of olive oil.

You mix the dry ingredients; then add the olive oil, milk and eggs, and mix it all together, so you have a cohesive mass. And then just go about it as usual; a hot pan, and a spoonful or two of the mixture. Don’t forget to grease the pan 🙂

Serve with sirup, peanut butter or what you like 🙂 

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Old fashioned “cream-buns”/ fastelavnsboller

Hola todos! 🙂

So in Denmark these cream buns or fastelavnsboller as we call it, is starting to pop up all over the stores, and they are really good.
My mom used to make these, and they are so delicious!

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In my recipe they say that this should make about 12 cream buns, I found that it make around 30 – depending on the size of the squares.

You need:

The buns: 
500 gr. flour
300 gr. butter
1 teaspoon cardamom
1 tablespoon sugar
2,5 dl milk
40 gr yeast
2 eggs

Filling:
100 gr marzipan
100 gr. butter
60 gr. sugar
200 gr. vanilla custard (kagecreme)
50 gr. chocolate

To do:

Mix the butter and the flour, so the texture looks a bit like sawdust 😉
Then put in the cardamom and sugar, then you heat the milk until it’s little-finger warm, when it’s warm the yeast go in the milk – make sure to dissolve the yeast completely, before pouring the milk into the flour, then put in the two eggs.
Knead the mixture until it’s smooth.
Then let it raise for 30 min.

Filling:
Mix butter, marzipan, sugar until it’s smooth – be careful not to over do it!
Make the vanilla-custard (I used store-bought)

How to:

Put the dough on the kitchen-counter and roll, and cut into small squares, then put a bit of the custard in the middle, and the marzipan filling, – if you want, you can put a piece of chocolate in there as well.
And then you take all of the corners and connect them and form into a little bun.
Then place on a griddle, and let them raise for another 20 min  .
Turn on the oven 200 degrees, and they should have about 15 min.

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Enjoy 😀

 

Citronkage a la Martha Stewart

Nu har jeg de sidste tre dage siddet og kigget på de 5 citroner der lå i min frugtskål, og tænkt; hvad skal jeg lige gøre med dem?
Der er masser af opskrifter rundt omkring, hvor man laver nogle kølende men samtidig ”brænd-fedtet-væk” med denne drik.
Ikke lige hvad jeg havde lyst til da det kom til stykket.

Til gengæld havde jeg set den mest svedige citronkage på pinterest – kender i den hjemmeside?
Og så gik jeg ellers i gang.
Duften af frisk revet citronskal, og friskpresset citronsaft? På en lidt våd, klam og kold dag.
Gotta say, it’s heaven!
Det mest krævende ved opskriften er når man skal lave sirup og frosting – og det er ikke fordi det er galt!

(Vær opmærksom på at kagen hæver en del!)

Ingredienser:
Kage + sirup
1 cup smør
2 ½ cup mel
½ tsk Natron
½ tsk Bagepulver
1 tsk salt
1 spsk citronskal
2 cups sukker
2 hele æg + 3 æggeblommer
1 cup fløde
¼ cup citronsaft. + 2spsk.

Frosting
3 æggehvider
¾ cup sukker
en knivspids salt
1/3 cup vand
2spk citronsaft

Citronkagen;
Tag en mellemstor skål og tilsæt; mel, natron, bagepulver, salt og citronskallen – rør godt.

I en anden skål (større) røres smør, 1½ cup sukker sammen – til det er en let og fluffy masse.
Hvorefter æg og æggeblommer tilsættes et ad gangen, og til sidst piskes 2 spsk citronsaft i.

Sidst men ikke mindst, blandes de to skåle og piskes en hurtig gang og fordeles i bageforme.

Som sættes i ovnen i godt 55 min ved 200grader varmluft. (evt. Med et stykke sølvpapir over de første 30-40 min)
Sirup;
Du tager de resterende ½ cup sukker og ½ cup vand i en gryde og bringer det til kog – indtil sukkeret er væk.
Efterfølgende tilsættes ca. 8 skriver citron og lader det hele simre i godt 25 min.
Citron skiverne tages op og dryppes af (de kan evt. bruges til pynt)
Så tilsættes det sidste citronsaft (1/4 cup)

Når kagen er kommet ud ad ovnen og har kølet for godt 10-15 min, fordeles siruppen oven på kagen.

Frosting
Vand, æggehvider, sukker og salt blandes sammen i et vandbad – igen til sukkeret er væk. (2-3 min) (fjern vandbadet fra varmen, og hæld evt. massen i en anden og kold skål)
Hvorefter massen piskes sammen til den er glat og glinsende – det burde ligeledes tage 3 min.
Så tilsættes citronmassen og det blandes sammen.

Hvis man ikke er til den traditionelle frosting, kan man uden besvær piske en let flødeskum og forsigtigt vende lidt citronsaft i.

Når kagen er kold dekoreres den med frosting og hvis du lyster smid lidt skiver af citron på.