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
Okay, so the latest trick to get me back into the posting game is to allow me a maximum of 15 mins. to do it. So here goes some serious speed-posting:
Do you ever get those after-lunch sugar cravings? Well, this is the cure. I made a relaxed reinterpretation of the recipe from 101 Cookbooks, by converting it to decilitres, adding a few touches of my own but basically keeping the proportions of sugar/syrup and muesli filling intact. Here goes:
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Tags: 101 Cookbooks, almonds, citron, lemon, mandler, Muesli bars, müslibar, opskrift, recipe, vanilla, vanille
Well that’s a big understatement. In terms of sweets and good company it was right up there with the Sunday roast. Here’s what transformed a dull weekday into a drunken pleasure.
Tags: Danish restaurant, desserts, Era Ora, food, marshmallows
(Note: Just added the above shot of “risengrød” complete with styling and everything. Which photo do you prefer? Am leaving both in there to document the progress/downfall of my blog.)
Today I’m going to do the food-blogger equivalent of hara-kiri and post a picture that didn’t pass the hotness-test I subject all of my cooking to (meaning that every photo I’ve posted so far is Blake-Lively-and-Scarlett-Johansson-making-out-hot). It’s the famous rice pudding or “risengrød”, that is a favourite of many a Danish person. And to non-Danes living here more like a nice dessert we strangely choose to call dinner as Irish food blogger Kerry pointed out to me the other day. Anyway, it’s basically an Arborio-type rice we call “grødris” (porridge/pudding rice) that’s slow-cooked in full cream milk (at least in my version) with a pinch of salt and some vanilla sugar (again, in my version). Finally, we like to serve it with a little pool of melted butter in the middle and sprinkle it with cinnamon sugar. Very nice and extremely efficient comfort food.
The reason I dare myself to post a not up to par photo, is that I had this fantastic epiphany complete with angel choir and inexplicably bright lights descending on me: “Why not add some freshly ground coffee beans to that?” And so I did and it was really, really nice. The intense milkiness just lit up with the onsprinkling of the coffee and now I want you all to try it immediately! Just writing about it makes me salivate for more.
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Are you ready for the first post-Australia Australia-post? Well it’s here, so get down with it. Prunes in red wine syrup coming atcha!
Tags: almonds, flødeskum, Greek yoghurt, græsk yogurt, mandler, Margaret River, prunes, shiraz, sirup, svesker, syrrah, syrup, vanilla, vanille, whipped cream
Ok, so get this: I’ve been planning to take T and part of my family to Australia for quite some time. And when we were finally ready to leave, my creepy super ego whispered to me “Psst!!…
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Tags: agurk, cucumber, eddike, krydderier, pickled, spices, syltet, vinegar
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