9 Oct 2007

Posts tagged with recipe

Just Teasing

I’m so sorry. Today’s another one of those tease-days. I’m posting this photo and all the while I’m perfectly aware, that I can’t follow it up with a recipe.

That’s because it sort of belongs to my employer (the tea salon), and I don’t feel in a position to reveal their professional tricks. Instead, you’ll have to settle for this photo or go buy an original cinnamon roll from Tante T;-)

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24 Sep 2007

Posts tagged with recipe

Because Apples Aren’t Everything

Try not to think of Lady and the Tramp when looking at this dish. Difficult right? In spite of that, the original inspiration came from a much less palatable corner of popular culture; the American day time show host Rachel Ray. Not that I mind the woman, no she’s doing a great job trying to educate regular Americans in the kitchen. But it’s kinda embarassing to admit that I’ve actually survived watching this type of housewife-entertainment. Anyway, I jotted down a few things but the sauce is the result of my own trial-and-error (this recipe serves 3 people):


Tomato sauce
2-3 red peppers (depending on the size) or 5 fresh tomatoes (very ripe)
1 can of tomatoes
1 onion
2 cloves of garlic
1/3 decilitre balsamic vinegar
2 sardines
Some veal stock if you like
Assorted spices (I like to try different kinds: sage, thyme, rosemary, oregano, chili…)
Olive oil, salt & pepper (s&p)
If you decide to use the red peppers, start by boiling them until the skin begins to loosen from the flesh, then put them in a plastic bag and leave them in there for 10 mins. By then the skin should come off very easily. Remove the seeds and blend the flesh into a light red paste with salt, one clove of garlic and some sage. Put a lid on the paste and set it aside. Then chop up the onion and the other clove of garlic and put them in an oiled and hot saucepan. Fry them lightly with the spices of your choice and add the balsamic vinegar, let it seduce, no sorry, reduce. Add either the fresh, diced tomatoes OR the red pepper paste as well as the can of tomatoes. Stir it, turn down the heat a bit, pop in the happy sardines and leave it to bubble away for 20 mins. In the meantime you can start preparing the meatballs (see below) and when you’re done – return and finish the last few steps of this recipe=> Have a taste and see if the sardines have done their job or if you need a bit of stock and s&p. It might need a bit of extra salt to balance the sweetness of the red pepper paste.
Meatballs
400 grams minced organic beef
2 eggs
1 decilitre grated parmesan cheese
2 handfuls of fresh parsley or basil, finely chopped
3/4 decilitre of roasted pine nuts, roughly chopped
1 bread roll made into small crumbs
1 clove of garlic, crushed
s&p
Mix the whole lot and shape it into little meatballs with a tablespoon. Fry them up in a very hot, oiled pan while constantly shaking and moving it, so the meatballs don’t settle for too long on one side, thus making them more round. When they’re evenly brownish, put them carefully into the slowly simmering tomatosauce and make sure they’re covered properly. Leave in the saucepan on low heat while you cook the spaghetti with plenty of salt. Serve on a platter with fresh parmesan cheese and basil, and make sure that Luigi plays “Bella Notte” on a banged-up old mandolin when you take your first bite…
Btw, sorry ’bout the not-so-homemade-pasta…

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20 Sep 2007

Posts tagged with recipe

Bless Me Readers For I Have Sinned…

…it’s been nine days since my last confession and that’s a long time to go without food. Sorry. Since I didn’t have much luck gathering apple-advice in my former post, I had to dust through my archives and find this ancient recipe book known to Danes as Karoline’s Køkken (~kitchen).

Underneath a heavy layer of spider webs and those greasy spots that make windows on every page, I actually discovered a recipe that wasn’t half bad. A perfect way to finish off apples that are ready for the nursing home:
Apple Pie with an Almond Lid
1 kilo sliced apples
A bit of sugar and lemon juice
150 grams butter
1 decilitre sugar
1 decilitre plain flour
2 decilitres ground almonds
1 teaspoon cinnamon or cardamom


Turn on the oven and set it at 200 degrees. Place the sliced apples in your round baking tin, sprinkle with sugar and lemon juice. Stir the remaining ingredients together and spread the
mixture over the apples. It’s perfectly okay to let them peep through the lid here and there – it just looks kinda homely. Cook for 30 mins. & serve with whipped cream and a board game.



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3 Sep 2007

Posts tagged with recipe

Do Try This at Home

I was making a cake for a party in our apartment building and decided to do a remake-over of the popular Victoria Sandwich, I’ve already shown you (see post from the 24th of July).

Here’s the good stuff I stuffed into it: stewed pear and cinnamon whip (for the lack of a better word).






The “how-to”:
Dice up four pears (it’s okay if they’re rather hard) & one apple and boil ‘em up in three decilitres (dl.) of water, about 1/4 dl. of brown sugar and 1/2 dl. of regular sugar (or more, if you like it sweeter). Add one star anis, the rind of 1/4 lemon and the juice of 1/2 lemon.

When it starts boiling turn it down slightly and let it simmer for about an hour or until the fruit is transparent and the juice is nice and thick. The star anis and the brown sugar are absolutely essential if you want that velvety caramel flavour and a distinct pear taste. Uhmm, and then a dollop of crème fraiche gently folded into some whipped cream mixed with cinnamon and a tiny bit of icing sugar. It’s pure happiness in a silver spoon.

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3 Sep 2007

Posts tagged with recipe

Day Six: Lamb Chop Chop

If you too enjoy a good lamb chop now and then, I can really recommend getting it at a Hallal butcher. It’s very fresh and you definitely get a lot more run for your money. This little lamb chop was dolled up with the classic accesories: garlic and herbes de Provence.

Always works for me. Here I served it up with creme fraiche&mustard potatoes and a no frills salad. Nothing much, but certainly enough for me!

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5 Aug 2007

Posts tagged with recipe

This One Goes Out to You, AunTea

Admittedly, I didn’t have much trouble writing yesterday’s post, so maybe you’ll soon find me blabbering on endlessly about more or less lethal topics, perish the thought! However this post actually has a purpose, as I am celebrating my first day at work in the charming tea place, Tante T (~Aunt T) in Copenhagen. There I’ll be testing my baking skills on a weekly basis as well as broadening my culinary horizons. So, this French chocolate and pear tart is dedicated to that quaint little oasis on Vesterbro, where it might even end up on the menu some day. Until then I’ll refer to “Chocolate and Zucchini”, from whence the recipe came.

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