22 Jun 2014

Posts tagged with hindbær

Danish Delights: Hindbærsnitter

HindbærsnitteThe above is a “hindbærsnitte” or “raspberry slice” directly translated. But oh – the amount of fun you miss out on with a simple translation like that! It’s not so much the raspberry part, because a raspberry is a raspberry (is a raspberry). It’s the “snitte”, which incidentally is my favourite word these days. First of all it can mean anything sliced, be it a slice of “smørrebrød” – the open-faced sandwich for which Danes are so famous. Or something sweet, such as a “makronsnitte” (a very sweet, baked, sliced goodie with macaroon and apple) or “walessnitte” (a slice of choux pastry, sometimes with white icing and red currant jelly). My favourite though is when it’s used with reference to fingers. Hence, “keep your fingers off the hindbærsnitter!” would be “hold snitterne fra hindbærsnitterne!”. Wonderful, right? Finally, there’s the snitte-twice-removed, which is when it means a foxy lady: “Now that’s one delicious little cupcake!” = “Se det er en lækker lille snitte!”. Also: A little bird just reminded me that a snitte can also refer to a line of coke. So there you have it. Not even Meryl Streep is that versatile. But I guess it doesn’t make you any the wiser as to the actual concept of the “hindbærsnitte”.

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9 Nov 2012

Posts tagged with hindbær

Flødeboller part 50.000 (or III, but who’s counting?)

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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18 Jul 2011

Posts tagged with hindbær

Honeydew Melon Cocktail

Do you ever use a melon-baller? Well I do. It’s this fantastic thingamajig that makes the most pleasing little balls for your salad. The best thing is that you release whatever you’re carving from its original shape and render it open to reinterpretation – to the extent that when I served a melon/cucumber ball salad with chopped coriander last Friday, someone thought I had discovered a freakishly round kind of miniature potato. Anyhoot, the bad thing is, that you only get 20 odd balls from one whole melon (in this case a honeydew melon), leaving you with a good chunk of oddly shaped fruit leftovers to deal with afterwards. That’s when I got this brilliant idea:

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5 Sep 2010

Posts tagged with hindbær

Vanilla and Raspberry Marshmallows

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?

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27 Aug 2010

Posts tagged with hindbær

100th Post Celebration and Some n-e-w-s, NEWS!

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Welcome to my 100th post! Yup, that’s what the countdown was for. Since I started posting odd tidbits back in July 2007 it has amounted to a whole lotta rambling about cooking and craziness. Today I’m celebrating my milestone with some great news and a wedding cake (or: a cake I made for a wedding – don’t expect any tiered white horrors with sugar flowers fit for a coffin).

But first, the news:

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1 Mar 2009

Posts tagged with hindbær

Recipe Tryout: Rhubarb/Raspberry/Custard Tarts from Delicious Days

This time I won’t even bore you with excuses for my absence. Suffice it to say that I’m still going at it in the kitchen and here’s what I’ve been up to lately:

As I mentioned back in December, I had a visit from Britta, a good friend in Munich. What I didn’t tell you was that she brought me a new cookbook by fellow food-blogger Nicky from Munich. Which again brought me to check out her starting point on the internet: Delicious:Days.

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