Look at this beauty. Soft vanilla marshmallow and a crackling chocolate surface. Can you tell I was satisfied with the result? And that I have decided to praise myself more on this blog? Anyhoot, I’ve raved about marshy things before here, so I won’t bore you with the details. I’ll just let you know that I used this recipe from the blog, which is a slightly adapted version of this original recipe from Foodbeam. The special touch here is the vanilla, which you can just make out amidst the white softness of the interior. As far as I am concerned, it was the main ingredient that I wanted to showcase here. Here’s the story behind it…

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Tags: Bloomfield Vanilla, chokolade, hjemmelavede marshmallows opskrift, Homemade marshmallows recipe, Valrhona Manjari, vanille

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Did you know there’s a liquorice festival in Copenhagen this weekend? That’s why I’ve decided to share my tips for perfectly salty and serious liquorice toffee – homemade of course.

Yes, yes. Back in the toffee grind again, I know. But I don’t hear any complaints – not that I’m hearing anything much as it’s 9:30pm and I’m sitting on my couch. The most pervasive sound is the chattering from the upstairs TV and somebody’s not very dainty footsteps on the wooden floor. But I’m drifting. Back to the toffee. Above is the result of quite a bit of testing and trying. Since getting the often mentioned “Julgodis” book by Johanna Westman, that opened my eyes anew to homemade toffee, I’ve tried to find a proper replacement for the hard-boiled liquorice candy that she uses as the main flavoring ingredient in her salty liquorice version. Call me stubborn, but I think there’s something backhanded in homemade candy containing hardcore industrial candy. And let’s not get into chocolate as a counter-example. I’ll have none of that, thank you very much.

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Tags: saltlakridskaramel opskrift, salty liquorice toffee recipe

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So I have this list of kitchen challenges. Yes, one of those, and a thing that I’ve really been itching to try out is Nougat de Montélimar (“fransk nougat” in Danish). Waaay back in the ancient and vaseline-lensed days of my childhood, my mother would get these flat round tins of turrón/torrone from work, which is the Spanish/Italian version of what you can see above. Roasted almonds enveloped in a glossy, meringue-adjacent honey boil-up of chewy-hard deliciousness. Hell, anything that needs three hyphens for a description must be good, right? My fingers (“the old flippers” as my grandmother would have said) certainly made the trip to the candy plate about a gazillion times, when I served the first round of homemade nougat this Sunday.

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Tags: fransk konditorkunst., fransk nougat, French Pastry Arts, Nougat de Montélimar, Paris-Brest

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Susceptible to flattery as I am, a recent comment on my old flødebolle-post here made me very happy. And also very hungry for flødeboller. So I decided to talk you through a four-round match of Heidi vs. Flødebollen. Take a ringside seat and keep a towel handy as there might be some chocolate staining ahead:

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Tags: chocolate, chokolade, Danish sweets, egg whites, flødeboller, food, hindbær, honey, honning, lakrids, liquorice, marcipan, meringue, opskrift, raspberry, recipe, vaffelbund, wafer, æggehvider

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Tags: Falsled Kro, lavendelmarengs, lavender, meringue, recipe

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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:

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Tags: almonds, brændte mandler, caramelised nuts, Christmas snack, cinnamon, hasselnødder, hazelnuts, kanel, mandler, nødder, opskrift, recipe, star anise, stjerneanis

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