Two Hour Cardamom Buns

I woke up at 6 am this morning feeling fresh and ready to bake all sorts of cakes and other delicious treats for my lovely husband. Entering the kitchen I realized that almost none of my baking plans could be realized, as I have sold almost all my kitchen- and baking tools as we are about to move from one continent to another.

I knew that Chris and one of his good colleagues was going to work on one of Chris’ many furniture projects today, so instead of baking small and petit cakes, i decided to bake some quick and easy cardamom buns that I could deliver at the workshop if they got hungry during the day (it didn’t take them long to eat half of the portion, before getting back to work) 🙂 nice to know when your food is appreciated :-).

Picture: Chris’ working hard on a bedside table and two dining chairs.

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The recipe for these buns is originally without cardamom, but I love to add different spices to this simple recipe to give a little twist once in a while. If you like your buns more buttery and plain, you can just leave out the cardamom and brush the buns with melted butter instead of milk.

 

Ingredients (12 buns)

2 tbsp. active yeast

1 stick butter

1 cup whole milk

1 tsp. sugar

1 tsp. salt

2/3 tsp. ground cardamom

1 small egg

3 cups + 3 tbsp. flour

2 tbsp. milk for brushing

 

Melt butter at medium heat in a sauce pan. Remove the sauce pan from the heat when the butter is melted and add the milk. Let cool for a few minutes.

Add yeast and cooled butter/milk mixture to a mixing bowl and stir to dissolve the yeast. Then add sugar, salt, cardamom, egg and 1/2 of the flour. Stir until combined and add the remaining flour and stir again. When the dough is just about to be combines, you can pour it onto a slightly floured surface and knead using your hands. This way you will get a better feeling with the dough. Knead until the dough is smooth and doesn’t stick to your hands.

Place the dough in greased bowl and cover it with plastic foil. Leave in a warm place to raise for approximately 45 minutes (the dough should double).

Preheat the oven at 400F.

Pour the dough onto slightly floured surface and divide it into 12 equally sized pieces (2.86 oz./81g). Gently roll the 12 dough pieces into balls and place them on a baking plate covered with baking paper. Cover the buns with a tea towel and let raise while your oven gets warm.

Brush the raised buns with milk and bake for 20 minutes. Transfer the baked buns to a wire rack to cool before serving. Serve slightly warm for breakfast or afternoon tea with great friends and family.

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Bon Appétit!

Ingredients (12 buns)

30 g active yeast

110 g butter

2.5 dl whole milk

1 tsp. sugar

1 tsp. salt

2/3 tsp. ground cardamom

1 small egg

7.5 dl + 3 tbsp. flour

 

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Spring Breakfast Eggs and Good News

Followers, I apologize for the lack of blog post the past month – time is running and unfortunately someone decided only to give the day 24 hours. We are in the process of packing down our entire life to move, and not just a few miles but from one continent to another 😀

As I’ve probably mentioned in other posts, I fell in love with the States when Chris brought me to Atlanta back in 2009. We had only been outside the airport for a moment we I said: “this feels like home”, and now  4.5 year later it is going to be my home 😀
I am overwhelmed with happiness that a year long dream became a plan, and that plan finally seems to be reality within the next 5 weeks.

Relocating from one continent to another also means that we are trying to sell as many as our things as possible, so that only few things will have to be shipped. As we also sell our kitchen tools, we will run into some trouble when cooking, so for the next month or two (until we have found something to live in, and bought some kitchen tools) the blog post will be rather simple, contain restaurant review from Atlanta, New York and Austin (TX), and so on….

For those of our followers that live in the US, we would be happy to receive restaurant recommendations, good advice on where to go and where not go – actually we’ll take any good advice at the moment, and will probably also ask many many questions 🙂

And now to the actual content of this post – my favorite breakfast Spring Breakfast Eggs. I make these eggs quite often as they are quick and easy, contain few ingredients and tastes delicious – what more can one ask for?

 

Ingredients (4 servings)

8 large eggs

1/4 cup cream

1/4 cup aged cheddar cheese, shredded

Salt & pepper

1 tbsp. butter

Herbs for garnish (I’ve used chives, watercress, pee shoots, red window box wood sorrel and nasturtium but choose your favorites).

 

Whisk the eggs together in a mixing bowl. Melt the butter at medium heat in a frying pan. Add the eggs and stir once in a while to mix. Add cream and shredded cheddar just before you think that your eggs are done, mix to combine and season with salt and pepper.
Turn off the heat and stir until the cheese is melted and the cream is incorporated into the eggs.

Transfer the scrambled egg to a plate and garnish with lots of fresh herbs – I prefer to use seasonal herbs, but choose your favorite (my own favorites are chives, cilantro and pee shoots) 🙂

Serve for sunday brunch with your loved once or make it after a trip to the gym (if you’re like me – “I believe in Fitness” – you can bring the eggs to the gym, to eat within the first 30 minutes after finishing workout).

These eggs is perfect for brunch together with these orange pancakes  and a glass of sweet and colorful carrot and clementine juice.

Spring Eggs

Bon Appétit!

Ingredients (4 servings)

8 large eggs

0.6 dl cream

0.6 dl aged cheddar cheese, shredded

Salt & pepper

1 tbsp. butter

Herbs for garnish (I’ve used chives, watercress, pee shoots, red window box wood sorrel and nasturtium but choose your favorites).

 

Sweet and colorful Carrot and Clementine Juice

As you might have guest I have a juice period 😀 I make juice of whatever fruit or vegetable we have in the fridge and until now they have all turned out to be delicious!! One of the more untraditional juices I have made recently is my green vitamin bomb with kale, pineapple and ginger. It might sounds strange, but I promise that it tastes wonderful and has a pretty grass-green color.
Not all my juice recipes has been documented – yet – as I make it as often as possible and not always has the time to take pictures. Even though I make juice several times each week I still haven’t made no. 1 juice on my to-do juice-list: beet root juice! And the only reason for this is, that I don’t have any latex gloves at the moment and as I use my hands to squeeze the juice they will get all purple for several days to come…

Well, as with all our other recipes I hope that you will enjoy this one and feel free to leave an comment with your thoughts and/or suggestions 🙂

 

Ingredients (4 cups)

10 large clementines

4 large carrots

2 large apples

 

Peel the clementines and remove the core from the apple and cut it into smaller cubes. Wash the carrots and cut the top end off before slicing it into smaller pieces. I prefer to keep the skin on carrot as it contains a lot of vitamins, but make sure that you have washed all the dirt off – otherwise I’ll recommend that you peel it.

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Add all the fruit and carrot pieces in a blender and blend at medium speed for 4-5 minutes. Pour the mixture into a tea towel covered bowl and gather the corners of the tea towel. Use both hands to twist the tea towel around and squeeze all the juice out of the mixture. You will end up will approximately a little less than 1 cup of dry fruit/vegetable waste.Carrot and Orange Juice 2_Fotor_CollageServe immediately with a few ice cubes or fridge for while until cold. The freshly squeezed juice can stored in the fridge for up to 48 hours.

Carrot and Orange Juice 6Bon Appétit!

 

Clementine and Orange Juice – true sunshine

I don’t know about you, but I really need to experience some sunshine very soon! The Danish winter weather has been so wired this season – it has been like a yearlong autumn with rain, storms and grey skies and it is not until recently that we have gotten a bit of snow. Actually some one told me the other day that we have only had 10 hours of sunshine in January… WTF ….!!! No wonder that I miss the sun and all it brings (including the important D-vitamines).
Well, if the sunshine won’t come to me and I don’t have time to vacationing right now, I will have to ‘settle’ with this PERFECT clementine and orange juice. It has a strong and still mild taste of summer and sunshine.

 

Ingredients (4-5 cups)

8 small clementines

2 large oranges

2 large apples

 

Peel clementines and oranges. I use a knife, but if you want to get as much out of the fruits as possible you can peel it using you fingers instead. Then remove the core of the apple and chop it.

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Place all the fruit in a blend and blend until smooth – it takes approximately 3-4 minutes at medium speed. Cover a mixing bowl with a tea towel and pour the blended fruits in the bowl. Assemble the towel and squeeze with both hands until all the juice is in the bowl and all you have left is the dry fruit meat. Orange and Clementine Juice 2_Fotor_Collage

Serve the freshly squeezed juice immediately with a few ice cubes or place it in the fridge to cool down before you serve it. I make it just before serving and even though I always store my fruit in the fridge, the end product still needs cooled down so I use ice cubes. Orange and Clementine Juice 9

Bon Appétit!

Green Vitamin Bomb

It seems to be juice week in our household this week! The past weekend I made apple/carrot juice and ginger/kale juice and yesterday I made a ginger/cranberry juice. Today I have made vitamin bomb with pineapple and kale that taste so wonderful that I’m sorry that I only made one portion (4 glasses) 🙂

When I tell people that I add kale to my juice, they look at me like I’m crazy! But take a moment a think about it… Kale a one of the healthiest vegetables to can spoil you body with. It contains, both protein, fibers, vitamins and minerals and studies have shown that kale contains substances that can help smother cancer cells!

If you want the juice to more clear in color and thin in consistency, you can just pour the juice into the towel and let it drip off – it takes from 2-6 hour and you will only get half the amount of juice + you will leave many of the healthy ingredients in the waste product. I therefore recommend that squeeze it as much as possible so that almost nothing is left for the trash can!

Hope the you will try one of my own favorite juices and you are welcome to leave a commend with your thoughts and/or suggestions for other juices 🙂

 

Ingredients (4 cups)

3 large apples, chopped

2 cup pineapples, chopped

2 tbsp. ginger, chopped

2 lemons, juice

2 large handfuls kale, rinsed

1 cup water

 

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Place chopped apples, pineapple and ginger in a blender with lemon juice and water.

Blend for 1 minute or until the ingredients begin to form a smooth consistency. Add 1/2 of the rinsed kale (remember to rinse the kale very carefully as it often contains a lot of dirt) and blend again. Add the remaining kale and blend for a few minutes until the juice has a beautiful green color.

Cover a mixing bowl with a tea towel and pour half of the juice into the towel. Twist the towel and squeeze all the juice into the bowl. Do the same with the other half of the juice. Squeeze as much as you can – the waste product should be dry.

Serve the juice immediately with a few ice cubes in each glass or fridge for up to 24 hour.

Pineapple and Kale Juice 2_Fotor_Collage Pineapple and Kale Juice 11Bon Appétit!

Ingredients (1 liter)

3 large apples, chopped

5 dl pineapples, chopped

2 tbsp. ginger, chopped

2 lemons, juice

2 large handfuls kale, rinsed

2.5 dl water

 

 

Demant’s Cranberry Energizer

Processed juice or fresh home made juice?? Well, I definitely know what I prefer but until a few weeks ago I had never made a single juice myself! I insisted on buying a juice maker before make my own juices, but then suddenly I realized that that I didn’t need a juicer – all I needed was my fantasy, some extra tea towels and a washing machine 🙂

During that that week I have made several different juices using all sorts of fruits and vegetables and they have all been a success when served for breakfast or as today, after 2 hours in the gym.

Try this recipe which is filled with vitamins, minerals and antioxidants or make your own version with whatever fruits and vegetables you have in the kitchen (I can reveal that kale gives a beautiful green color and is one of the best vegetables you can serve, if you want to spoil your body).

Ingredients (2 cups)

4 apples

2 carrots

2 inches ginger

1/2 cup cranberries, fresh

1 lemon, juice

1 cup water, cold

 

Cut the apple into quarters and remove the core. Cut off the top of the carrot and peel the ginger. Cut apples, carrots and ginger into smaller pieces and place it all in a blender together with lemon juice, cranberries and water.

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Blend until completely combined and you can begin to se all the juices from the fruits and vegetables being released.
Cover a mixing bowl with a clean tea towel (I a few that are only used for juices or other similar processes) and pour the blended mixture into the tea towel.
Assemble the tea towel so that you can twist it and squeeze all the juice into the bowl. Keep squeezing into to only have a handful of dry vegetable/fruit leftovers in the towel. Pour the juice into a decanter and serve immediately with a few ice cubes or fridge to cool. Fridge for up to two days and remember to stir a few times before serving.Cranberry Energizer 2_Fotor_Collage

Pour the juice into a decanter and serve immediately with a few ice cubes or fridge to cool. Fridge for up to two days and remember to stir a few times before serving.

Serve for breakfast with warm honey buns or together with a handful of almonds and raisins after a couple of high intensive training 🙂

FOOD ON DEMANT (35 of 35)Bon Appétit!

Ingredients (0.5 liter)

4 apples

2 carrots

2 inches ginger

1.25 dl cranberries, fresh

1 lemon, juice

2.5 dl water, cold

 

 

 

White Chocolate, Chili and Liquorice Truffles

Truffles is one of my favorite christmas treats and I make them in several different variations each year.

This version is with home grown dried chilies from my parents garden and the chocolate is of cause Amedei Toscano White which is my favorite chocolate brand and never use anything else. It is bit more expensive than other chocolate brands but I promise that it all worth it!! Having guest over, they alway get an extra big smile on their lips when I bring a small bowl of these delicious and creamy chocolate chip to the table. If you ever get the change to taste it, I will highly recommend that you use the extra few $ and buy this brand instead of your usual choice.

 

Ingredients (40 truffles)

10 oz. white chocolate chips (I prefer Amedei)

4 oz. heavy cream

1 large orange, zest

1-2 tsp. dried chili flakes

2 tbsp. liquorice powder

 

Melt the chocolate in a heat prof bowl over a pan of simmering water. Remove form heat when chocolate is melted.

Add orange zest and cream to a frying pan and bring to a boil. Pour 1/3 of the hot cream into the melted chocolate and stir to combine. Add the remaining cream and chili flakes and stir until evenly combined.

Leave the truffle mixture to cool in the fridge for at least 4-5 hours or preferably over night.

Use a teaspoon to make 30 small pieces (1/2 oz. each) and use your hands to roll it into balls. Fridge again.

Place the liquorice powder in a small bowl and remove the truffles from the fridge just before serving. Toss gently in liquorice powder and serve 🙂

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Chili and Liquorice Truffles 5

Bon Appétit!

 

Ingredients (30 truffles)

280 g white chocolate chips (I prefer Amedei)

113 g heavy cream

1 large orange, zest

1-2 tsp. dried chili flakes

2 tbsp. liquorice powder