Coq au Vin Blanc

Coq au vin is French and means “rooster with wine”. It is a braise of rooster/chicken cooked with wine, bacon, mushrooms and garlic. Originally the dish was made with Burgundy, but recently the French people have begun to use local wines when they make it.

This version with white wine is great to serve on a cold and snowy day (like today), but just as good on a rainy summer day.

It takes approximately 20 hours to make the dish, but it is all worth it!

 

Ingredients (4 servings)

1 chicken

2 tbsp. olive oil, for cooking

12 shallots, peeled

1 garlic cloves, minced

1 pound mushrooms, 1/2 sliced and 1/2 whole

10 slices bacon

1/8 cup cognac

2 1/2 cup good white wine

2 cups chicken stock

3 tbsp. thyme leaves, fresh

3 bay leaves

2 tbsp. flour

1 tbsp. butter

3/4 cup cream

Salt

Pepper

IMG_6083

Cut the chicken into 6-8 pieces – thigh, drumsticks, and breast (cut each breast into two pieces if they are big). Season with salt and pepper. Set aside.

Chop the bacon roughly and fry in a cast iron pod until brown and crisp. Remove the bacon, but leave the melted fat. If necessary, add the olive oil and brown the meat on both sides. Remove the chicken and set it a side while making the sauce.

Add the butter and the shallots and roast until the onions begin to get transparent. Then add the mushrooms and roast for 5-6 minutes or until the mushroom liquid is gone. Add garlic and roast for a few more minutes.

Shift the flour into the vegetables and stir well. Add the cognac and stir until combined with the flour. Then add 1/3 cup of white wine at time and stir well between. Make sure that roux is thickening before adding more. When your have added approximately 2/3 of the wine, stop adding liquid and let cook for 4-5 minutes. Then add the rest of the wine and the chicken stock.

Bring to a boil before adding thyme, bay leaves, 2/3 of the fried bacon and the browned chicken. Let boil for a few minutes. Put a lid on the pod and let simmer in the oven (convection) at 270F for about an hour or until the meat is tender.

When cooked, remove the chicken from the pod and add the cream. Bring to boil on the stove. Let boil at medium heat for 10 -15 minutes or until the sauce has the right consistency (the consistency you like best). Season with salt and pepper.

Sprinkle the remaining fried bacon on top of the finished arrangement and serve with rice, a good french baguette and a glass of wine 🙂

IMG_6091

Bon Appétit!

Ingredients (4 servings)

1 chicken

2 tbsp. olive oil, for cooking

12 shallots, peeled

1 garlic cloves, minced

450 g mushrooms, 1/2 sliced and 1/2 whole

10 slices bacon

0.3 dl cognac

6.25 dl good white wine

5 dl chicken stock

3 tbsp. thyme leaves, fresh

3 bay leaves

2 tbsp. flour

1 tbsp. butter

1.8 dl cream

Salt

Pepper

 

 

Italian Tomato and Mozzarella Salad

Do you need it to be quick, easy and delicious, all at the same time? Then make this incredibly quick and easy Italian tomato and mozzarella salad. It takes less than 5 minutes to make and it tastes delicious and fresh.

We often make it as an “Ups, we forgot to make a salad” salad on a busy or tired day! But it is also great to serve as a side dish for steaks, fish, tapas, as a starter or just as a light lunch salad. If served as a starter or a lunch salad, try and add a few slices of bresaola and some good Italian bread 🙂

 

Ingredients (2 servings)

4 tomatoes

1 ball fresh mozzarella cheese

1 tbsp. basil leaves

1 tbsp. quality olive oil

1/2 lemon, juice

Salt

Pepper

 

Cut the tomatoes and mozzarella into 1/2-inch slices and arrange on a beautiful plate. Pour over the olive oil and lemon juice and season with salt and pepper. Decorate with basil leaves.

Serve as a side dish for your favorite Italian dinner 🙂

IMG_6053

Bon Appétit!

Breakfast Pancakes

Are you wondering what to serve for brunch? If yes, try these delicious and fluffy pancakes with fresh berries and maple syrup.

Not only do they taste fabulous, but they also leave a hour long sweet aroma in the the entire house.

If you want to make these, but hesitate as you are out of buttermilk or don’t want to use alcohol when cooking, don’t worry – both can be replaced with regular milk. And remember, if you don’t eat all of them at once, you can freeze them in tinfoil with baking paper between each pancake.

Hope that you and your family will enjoy them as much as we do 🙂

 

Ingredients (14 pancakes)

2 eggs

1/2 cup buttermilk

1/2 cup beer

1 cup flour

1 tbsp. vanilla sugar

1 tsp. baking soda

2 tsp. baking powder

1 pinch salt

1 tbsp. cane sugar

1 tbs. granulates sugar

 

Strawberries

Raspberries

Maple syrup

 

Separate eggs into whites and yolks. Whisk the egg whites with the granulates sugar, until you have a meringue with soft peaks. Set aside while making the rest of the batter.

In another bowl whisk together egg yolks, milk, beer, vanilla sugar, cane sugar, baking soda, baking powder and salt. Whisk until combined and the batter is smooth.

Shift in flour, 1/4 cup at a time and whisk until completely smooth.

Fold the meringue into the batter. Fold until just combined. Be careful not to whisk, as it will ruin the light consistency of the finished pancake. Let the batter rest for 15 minutes.

Bake the pancakes on a hot frying pan with a bit of butter.

1 pancakes = 1/3 cup pancake batter 🙂

Slice the berries and arrange them on top of the pancakes. Pour some maple syrup over the pancakes and berries and serve with a hot cup of hazelnut coffee 🙂

Image

Bon Appétit!

Ingredients (14 pancakes)

2 eggs

1.25 dl buttermilk

1.25 dl beer

2.5 dl flour

1 tbsp. vanilla sugar

1 tsp. baking soda

2 tsp. baking powder

1 pinch salt

1 tbsp. cane sugar

1 tbs. granulates sugar

 

Strawberries

Raspberries

Maple syrup

 

Strawberry Mazarin Dream

We really miss the summer…. And what other way to recreate great summer memories than a cake with strawberries?

The recipe is found on our favorite chocolate blog from which we often find inspiration (we thank Maja for her chocolate generousness). This particular cake is a modernized version of a strawberry tart, but with a more light consistency and a fresher taste of both strawberry and sour cream.

It is nothing less than fabulous (especially if you miss the summer and all the good it brings)!

 

Ingredients (10 servings)

Mazarin cake:

1 cup butter, room temperature

1 cup marzipan, grated

1 cup granulated sugar

3 eggs

1/2 cup flour

 

Chocolate ganache:

1/2 cup dark chocolate chips (i have used Amedei Toscano Black)

1/10 cup cream

1/2 tbsp. butter

 

Vanilla cream:

1/3 cup cream

1/3 cup sour cream

1 vanilla pod, seeds only

20-30 strawberries

 

Mazarin cake:

Whisk together butter and sugar until it get s light and fluffy. Add the grated marzipan and whisk until just combined.

Add one egg at a time and whisk until just combined. Then shift in flour and fold until the batter is combined and smooth.

Add the batter to an 8-inch springform pan covered with baking paper, and bake at 350F for 40-50 minutes or until a toothpick comes out clean. Let cool completely before removing the cake from the springform.

 

Chocolate Ganache:

In a heatproof bowl bring together chocolate, cream and butter. Melt over a pan of simmering water until the ganache is combined and shiny.

Add on top of the cooled mazarin cake.

 

Vanilla Cream:

Whisk the cream and seeds from the vanilla pod. Whisk until the the cream forms soft peak. Be careful not to over whisk. Add the sour cream and fold until evenly combined.

Pour over the chocolate ganache and decorate with strawberries 🙂

Serve with a good cup of coffee or an glass of sparkling wine.

Image

Bon Appétit!

Ingredients (10 servings)

Mazarin cake:

225 g butter, room temperature

250 g marzipan, grated

250 g granulated sugar

3 eggs

1.25 dl flour

 

Chocolate ganache:

80 g chocolate chips (i have used Amedei Toscano Black)

0.25 dl cream

1/2 tbsp. butter

 

Vanilla cream:

0.80 dl cream

0.80 dl sour cream

1 vanilla pod, seeds only

20-30 strawberries

 

Country Style Sausage Gravy

We know it, you know it , everybody knows it – sundays with a hangover can be terrible! Not only do you have a headache, but you also feel that your have aged at least 10 years.

On such a day, there is nothing better than some feel-good-eating and a hangover beer. For us, feel-good-eating is easy, delicious and home cooked and this is exactly what this country style sausage gravy is. We promise that you won’t regret trying it – and we believe that this won’t be the last time either 😀

 

Ingredients (2-3 servings)

10 slices bacon, chopped

1 pound sausage meat

2 tbsp. butter

1 onion

3 garlic cloves

1 red chili

1 tbsp. thyme leaves

1/4 cup flour

2 cups milk

Salt

Pepper

ImageFry the bacon until it is crisp. Remove bacon from the pan but leave in the melted fat. Then fry the sausage meat for 5-7 minutes before adding the crispy bacon. Mix well and remove all meat from the pan.

While frying the meat, you can chop the onion, garlic and chili.

Add butter to the pan and let melt. Just before the melted butter turns brown add the chopped onions, garlic, chili and thyme leaves. Fry until the onions are glassy, it takes 2-3 minutes. Remember to stir occasionally to prevent the garlic from burning and turning the dish into a bitter garlic experience.

Add flour a little at a time and stir until all flour lumps are gone. When all flour is added begin to slowly pour in milk while whisking. Make sure that the milk is absorbed before adding more. Take the sauce off the heat when it is smooth and creamy, and add fried sausage meat and bacon. Season with salt and pepper. Stir to combine.

Serve immediately with delicious southern biscuits 🙂 We promise that you’re going to love it!!

IMG_5975

Bon Appétit!

Ingredients (2-3 servings)

10 slices bacon, chopped

450 g sausage meat

2 tbsp. butter

1 onion

3 garlic cloves

1 red chili

1 tbsp. thyme leaves

0.6 dl flour

5 dl milk

Salt

Pepper

 

Southern Biscuits

Are you a fan of biscuits too? We just looooooove them, and make them at every given opportunity 😀

They are quick and easy to make, and tastes delicious – what’s not to love about that? Furthermore, they can be served as a side dish for almost any kind of meat, but our favorite is definitely to serve the biscuits with sausage gravy – the perfect comfort food on a tired and lazy sunday 🙂

Another great thing about these biscuits is, that you don’t need a knife to cut them in half – you just place one hand on the bottom and the other hand on top of the biscuit and twist it – nice and easy!

 

Ingredients (12 biscuits)

2 1/2 cups + 2 tbsp. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

1/2 cup cold butter, cut into small pieces

3/4 cup milk

2 large eggs

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Cut the butter into the dry ingredients and whisk until the mixture resembles coarse crumbs.

Beat 1 of the eggs slightly and add to the mixture together with milk. Knead until just combined and it has a sticky and moist texture.

Place the dough on a slightly floured surface. Knead until smooth.

Roll out the dough to about 1/2 inch thickness. Fold the dough halfway over and roll again. Do this 4-5 times. Be careful not to roll all the air out of the dough. Cut the biscuits with a 2 1/2 inch cookie cutter.

Place the biscuits close together on a piece of baking paper. Beat the last egg slightly and brush the top of the biscuits.

Bake at 400F for about 15 minutes or until the tops are golden brown and a toothpick comes out clean.

Serve warm with cold butter, or even better, with our country style sausage gravy 🙂

Image

Bon Appétit!

Ingredients (12 biscuits)

6 dl flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

113 g cold butter, cut into small pieces

1.8 dl milk

2 large eggs

 

Macaroons with Liquorice Ganache

Yesterday I was going to two birthdays, and decided to make these delicious macaroons as part of the gift. They were quick and easy to make, as I had made a large portion of the macaroons a while ago, which I had stored in an airtight container, so all I needed to make was the ganache.

The advantage of making a large portion of macaroons at a time, is that you can serve delicious homemade petit fours for unexpected guests, or you can make them as a hostess gift when you are invited out.

The downside, is definitely that you will have to remind yourself not to eat all them yourself 🙂 I Truly love macaroons with all kinds of filling, like, white chocolate, passion fruit, orange, raspberry, coffee, and so on, so I sometimes have to store them at my parents house to prevent an overload of sugar in my veins 😉

If you have a good idea for a filling which you would like me to try/test, please leave a comment and I will take into consideration 🙂

 

Ingredients (10 macaroons)

20 macaroon bottoms

1/3 cup good quality white chocolate (I use Amedei Toscano White)

1/5 cup cream

1 tsp. liquorice powder

1/2 tsp. raw liquorice powder

 

Chop the chocolate roughly, and melt with cream in a heatproof bowl over a pan of simmering water.

When melted, add liquorice powder and half of the raw liquorice and whisk until combined. Let rest for 10 – 20 minutes, or until the ganache has thickened.

Fill the ganache in a pastry bag. Fill half of the macaroons with ganache and top with the other half of the macaroons.

Sprinkle the rest of the raw liquorice on top of the finished macaroon, and fridge for at least half an hour before serving.

Image

Bon Appétit!

20 macaroon bottoms

0.8 dl good quality white chocolate (I use Amedei Toscano White)

0.5 dl cream

1 tsp. liquorice powder

1/2 tsp. raw liquorice powder

 

Orange Pancakes

The sun is shining, the birds are singing and there is love in the air and what better way to celebrate both, than making delicious breakfast?

These pancakes are delicious on their own or as part of a brunch (or even as a dessert with a good quality vanilla ice cream:-)) The combination of the traditional pancake and the fresh orange zest, makes you want to eat all them yourself!

 

Ingredients (14 pancakes)

2 eggs

1/2 cup milk

1/2 cup beer

1 cup flour

1 tbsp. vanilla sugar

1 tsp. baking soda

2 tsp. baking powder

1 pinch salt

1 tbsp. cane sugar

1 tbs. granulates sugar

2 organic oranges, zest

 

Separate eggs into whites and yolks. Whisk the egg whites with the granulates sugar, until you have a meringue with soft peaks. Set aside while making the rest of the batter.

In another bowl whisk together egg yolks, milk, beer, vanilla sugar, cane sugar, baking soda, baking powder, salt and orange zest. Whisk until combined and the batter is smooth.

Shift in flour, 1/4 cup at a time and whisk until completely smooth.

Fold the meringue into the batter. Fold until just combined. Be careful not to whisk, as it will ruin the light consistency of the finished pancake. Let the batter rest for 15 minutes.

Bake the pancakes on a hot frying pan with a bit of butter.

1 pancakes = 1/3 cup pancake batter 🙂

Serve with maple syrup and glass of freshly squeezed and ice cold orange juice.

Image

Bon Appétit!

Ingredients (14 pancakes)

2 eggs

1.25 dl milk

1.25 dl beer

2.5 dl flour

1 tbsp. vanilla sugar

1 tsp. baking soda

2 tsp. baking powder

1 pinch salt

1 tbsp. cane sugar

1 tbs. granulates sugar

2 organic oranges, zest

 

Chocolate Cookies for Coffee Lovers

Have you remembered Womens Day? Actually I had forgotten it, but was reminded as soon as I opened my Facebook. I am actually not the kind of woman who fights for equal rights for men and women, as I believe that both genders, have qualities which we should appreciate instead of trying to fight each other.

I could write up and down about my perspective on the gender issue, but as I properly disagree with most women, I will focus on these delicious cookies instead 🙂

I have made them for some of the women that I’am going to spend time with this weekend. I actually only made two changes in my recipe for chocolate chip cookies when making these fabulous and tasty cookies 🙂

First, I replaced the white chocolate chips with dark chocolate chips and second, I added 2 tbsp. instant espresso powder. If you love coffee, you will definitely love both the small and the taste of these cookies.

 

Ingredients (30 small cookies)

1 cup bittersweet chocolate

1/2 cup white chocolate chips

2 tbsp. butter

2 eggs

3/4 cup granulated sugar

1/2 tbsp. vanilla sugar

1/2 cup flour

1/4 tbsp. baking powder

1/4 tbsp. salt

2 tbsp. instant espresso powder

 

Melt chocolate and butter together slowly in a heat proof bowl over a pan of simmering water. Be careful not to get any water into the bowl, as it will ruin the chocolate.

In another bowl whisk together egg, sugar and vanilla sugar. Whisk until combined and add the melted chocolate (before adding the chocolate, make sure that it is not warmer than room temperature, otherwise it will ruin the batter).

Combine until smooth before shifting in flour, baking powder, instant espresso and salt. Whisk again until combing and then add the chocolate chips (if your chocolate chips are large, it is good idea to chop them roughly, before adding them to the batter).

Put teaspoonfuls on a pan, and bake at 350 degrees fahrenheit for 12-13 minutes.

Image

Bon Appétit!

Ingredients (30 small cookies)

2.5 dl bittersweet chocolate

1.25 dl white chocolate chips

2 tbsp. butter

2 eggs

1.8 dl cup granulated sugar

1/2 tbsp. vanilla sugar

1/2 cup flour

1/4 tbsp. baking powder

1/4 tbsp. salt

2 tbsp. instant espresso powder

Crunchy Salad

This salad is nothing less than fabulous, fresh and worth trying 🙂 The combination of the crispy cabbage, the fat roasted almonds, the juicy and crispy apple the creamy feta cheese and the sour raspberries is  great in more than one way.

We served it with a great medium rare steak and oven roasted potatoes, but it goes well with kinds of meat or fish as well.

You should really give yourself the joy of trying this lovely, fresh and crunchy salad. Hope that you will love it as much as we do 🙂

 

Ingredients (2 servings)

1/4 pointed cabbage

1 apple (I use pink ladies)

1/2 cup feta cheese

1 tsp. sesame seeds

20 almonds, roasted

10 raspberries, fresh

 

Marinade:

2 tbsp. white wine vinegar

2 tbsp. honey

1 tbsp. good quality olive oil

1/2 tsp. chili flakes

1 lime, juice only

Salt

Pepper

 

Whisk together white wine vinegar, honey, lime juice, olive oil and chili flakes and season with salt and pepper. Set aside while preparing the rest.

Cut the cabbage into fine thin pieces and the apple into small cubes. Add the marinade and the sesame seeds and mix well.  Refrigerate for 10-15 minutes. Break the feta cheese into small pieces mix with the cooled cabbage.

Chop the roasted almonds roughly, and cut the raspberries into half.

Arrange the cabbage on a beautiful plate and sprinkle with chopped almonds and raspberries.

Image

Bon Appétit!

Ingredients (2 servings)

1/4 pointed cabbage

1 apple (I use pink ladies)

1.25 dl feta cheese

1 tsp. sesame seeds

20 almonds, roasted

10 raspberries, fresh

 

Marinade:

2 tbsp. white wine vinegar

2 tbsp. honey

1 tbsp. good quality olive oil

1/2 tsp. chili flakes

1 lime, juice only

Salt

Pepper