Though I haven’t been doing much cooking while in London, I’ve managed to make these nuts three times and I think that calls for a celebration. Here’s a makeshift recipe so you can join in on the festivities:
Tags: almonds, brændte mandler, caramelised nuts, Christmas snack, cinnamon, hasselnødder, hazelnuts, kanel, mandler, nødder, opskrift, recipe, star anise, stjerneanis
I love flødeboller, I love chocolate mousse, I looove chocolate macaroons. Basically I just love anything that requires beating egg whites. That’s one of the reasons I can’t get enough of making marshmallows. Another reason is that I have finally figured out why my last couple of batches turned moist and sticky in no time: I left out the 24 hours of air-drying. Silly billy! Now that I know, I just had to make my own version of a brilliant sweet I tried in Tasmania last October: The Toasted Coconut Marshmallow.
Tags: cane sugar, hjemmelavede skumfiduser, Homemade toasted coconut marshmallows, opskrift, recipe, ristet kokosmel, vanilla
As you might know, Easter has just passed and around that time, I like to surprise my mother with a little Easter something. Usually she’s the one bringing delicious chocolate eggs, but seeing as she’s not a big fan of chocolate (I know, strange notion right?), I decided to try and develop a toffee that tasted like her (and apparently also the World’s) favourite coffee bonbon Kopiko.
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Tags: coffee toffee, kaffekaramel, Kopiko candy, opskrift, recipe
This is a real mind-blower. With very little effort I’ve transformed two large apples and a plum into something weird and wonderful: Fruit leather. It’s a concept I was first introduced to a few weeks ago on one of my favourite food shows “River Cottage: Winter’s On The Way”, a Channel 4 programme that made its way to Danish television. And thank someone upstairs for that. It’s packed with great ideas for finding and cooking locally grown and cheap produce. But more about that in another post I have planned for you. Today is leather day!
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Tags: apples, blomme, cinnamon, frugtlæder, fruit leather, fruit roll-ups, kanel, plums, River Cottage, æbler
Sometimes inspiration moves in mysterious ways and at other times it’s painfully obvious. In this case I went to the food festival EAT 2010 in Øksnehallen, where I caught Thomas Parry (the head pastry chef at Hotel d’Angleterre) demonstrating some of his mad cooking skills. Among the many delicious things he guided his sugar-hungry audience through were some raspberry flavoured marshmallows. So I went home and pulled out ye olde Foodbeam recipe. The only changes needed were to remove one of the vanilla beans and to add a deciliter of mashed and deseeded raspberries after the gelatine. (But don’t forget to use pasteurised egg whites if you’re in Denmark). The result was a whole batch of fluffy and bouncy marshmallows with a delicate yet distinct raspberry and vanilla flavour. Nice! And the cocoa nibs on top added a nice dry chocolate twist to the classic. That and it made me feel even closer to Thomas. Do you think he would mind it if I called him Tom Tom?
Tags: cocoa nibs, EAT 2010, hindbær, hjemmelavede skumfiduser, marshmallows, raspberry, Thomas Parry, vanilla, vanille
Hello honeyz! It’s Sunday night at the lazy mansion and I want to tell you about last week’s treat for the knitting club (yes, I am 80 years old and need to start wearing a diaper). I had two friends over for a knitting session and made some toffee from a Swedish recipe book called “Julgodis” (~Christmas candy, a book by Johanna Westman about whom I know absolutely nothing, but seeing as you have a computer too you can do me the honour of googling her yourself, lazykins). It contains a lot of very accessible recipes for hard caramel, soft toffee and all sorts of chocolates. Very tempting stuff. Here’s a combination of two recipes of hers, or rather one roughly translated lemon toffee recipe with a bit of ginger. It’s dead easy. Hell, I think you can have it done by the time a new X-Factor contestant is voted off the island. And then you get to sit there and gloat while enjoying the lemony-gingery butterness of the softest toffee you’ve ever had.
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