Croissant-loving

So today I went to the doctor, and I am feeling super sick afterwards! But my lovely boyfriend was so nice, and while grocery-shopping he picked up some croissants!

I just love croissants! They are so delicious!
I mean, you can eat them as they are, you can stuff them, you can use them for desserts, brunch, lunch-time!

The easiest brekkie in the world

So this breakfast is soooo easy!

You chop up a banana, and some almonds – if you feel like it, you can cut them into bits and pieces too, then throw it into a bowl of natural skyr or yogurt. The round sweet flavors of the banana and the delicate taste from the almonds goes amazingly with the more bitter/sour taste from the yogurt.
If you think you might need some more sweetness to go with it, you can pour on a bit of honey!

Would fit perfectly to the brunch-table, as a alternative to the yogurt with muesli 🙂

The burger to die forw

Do you know the feeling when you cannot figure out what you want for dinner? – I’m having exams coming up, and that leaves me with no imagination.. But this burger seems to be the bomb when it comes to junk 😉

http://www.cookbooks365.com/insanity-burger/

Mouth watering lasagna

Hey guys! – what’s cooking?

What is better than having a friend over on a cold and stormy January day, watching Harry Potter and just having a good time? (yes we watched the first three Harry Potter movies;))
Any how, we talked about dinner the other day, and decided that we would kill for a lasagna!
I’m not going to post the entire recipe, since it’s a family secret, and I’ve been sworn to secrecy 🙂

Just remember the most important thing when making bolognese is time and wine. The longer the bolognese is on stove simmering with that wine and those beautiful simple spices, the more intense are the flavors and you will have an amazing bolognese for lasagna and spaghetti bolognese.  

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Ingredients:
Onions
Garlic
Tomatoes – fresh and canned and a can of tomato-puré
Minced beef – high in fat
Wine (I prefer red instead of white)
Dried or fresh basil
Salt, pepper, 1 teaspoon sugar.
Olive oil
Some like to put in carrots, however I’m not a fan, but if on a tight budget, it can add some more volume, if not adding as much meat. If you do put in carrot be sure to chop them up really nice and thin, maybe even use a grater.

Prepping:
Heat up the olive oil, and put in the chopped onions and garlic – they are not supposed to get brown but glass like.
Throw in the meat, and add basil – it should cover the surface, a good handful salt and the sugar.
Brown the meat, and pour in wine and tomatoes.

Remember what I said about time?
Bring all of this to a boil and let it simmer for a few hours – I suggest a minimum of 3 hours!!

The holy grail of a lasagna is the béchamel-sauce!
Some are using a store-bought sauce, and that is fine, but I would never-ever use that! It is soooo easy to make yourself and it tastes so much better – furthermore you know exactly what you have put in it!
And when you have used the time of making this beautiful Bolognese, why not complement it with a homemade béchamel?

You need:
100 gr Butter
8 TBS Flour
1 L milk
1 fresh grated nutmeg
Salt and pepper

The way of doing it, is very well explained here I do not myself used the onion thing – at least not when it comes to lasagna.

And the only thing left is to build up that beautiful lasagna! Remember in between layers of sauce and béchamel to put some grated parmesan-cheese, and to finish of, put a layer of lasagna-sheets on top.

Serve with a nice garlic bread and maybe a salad.

Happy weekend!!

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 😀

 

A Danish hotdog

Hello y’all 🙂

As I came home from practice today, I was starving, and all I really wanted to eat was a hotdog, you know the good ones, with pickles, tomato sauce, roasted onions etc.
It tasted disgustingly good! & I think I’ll try to make a relish tomorrow to spice the hotdog up a bit and make it a bit more “gourmet”!

I cheated and bought the bread from the store, but if you’re up for it, a good recipe for hotdog buns is this one really good!

    http://www.jasonandshawnda.com/foodiebride/archives/2353/

What to put on the hotdog?
I like Ketchup/tomato sauce, dijon mustard, remoulade (a bit like tartar sauce, but still not exactly the same), onions, pickles, fried onions.

By all means, don’t limit yourself when it comes to creativity and what to put on your hotter or not!

Have a good one!

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.