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.

Cardemom Buns 1_Fotor_Collage

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).

 

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

 

Pineapple and Kale Juice 1_Fotor_Collage

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

 

 

Moist and Crispy Donuts with Sugar Coating

The Demant family is definitely a donut loving family, so it hurt our greasy hearts that we are not able to buy good, soft and greasy donuts in Denmark. Several places sell donuts but most often it is just a heavy and dry chocolate covered replica of a donut… One could wonder if the ‘creaters’ had ever tasted a real good donut – like those from Crispy Krem 😀

The recipe for these donuts is actually a CRONUT recipe (for those of you who do now what cronuts is, the easiest way to describe them is that it is a love child between a donut and a croissant). Actually we are not allowed to call it cronuts, as the ‘inventer’ has gotten copyright on the name – how wired is that??
Well, to get back to the recipe the butter was a little to soft and I blended it a few seconds to long so the flour mixture ended up being small crumbles instead of large one. Another thing which I did wrong (if the result were to be cronuts) was that I properly folded a rolled the dough to much without there being any flour between the layers, but as you can see on the pictures below it all ended happily with perfect moist, crispy donuts – actually my very first home made donuts 🙂

Donuts are actually easier to make than expected, but this recipe takes at least 12-15 hours including the resting time. I do not know if all donut recipes take that long, but I definitely believe that the long resting time has done something good for the end result – but try it yourself and leave a comment with your opinion 🙂

 

Ingredients (14 donuts)

1/4 cup water, room temperature

1/4 cup whole milk, room temperature

2/3 cup butter, cold

2 cups flour

2 tbsp. sugar

1 tbsp. dry active yeast

1/2 tsp. salt

1 cup canola oil for frying

2/3 cup sugar for coating

 

Combine water, milk and yeast in a mixing bowl and stir for a few seconds. Cut the cold butter into small cubes and place it in a blender together with flour, sugar and salt. Blend for a few seconds until butter and flour begins to crumble.IMG_1597

Add the crumbled flour mixture into the wet ingredients and use a plastics spatula to combine. IMG_1598

Pour the combined dough onto a floured surface and form a ball. Place in a bowl and cover with plastic wrap. Let rest in the fridge for 2 hours.IMG_1599

Place the rested dough on a lightly floured surface and roll it out until it is approximately 1/2-inch thick. Fold and repeat the process 4-5 times. Fold the last layer three times, wrap it in plastic foil and fridge over night.

Unwrap the rested dough and roll it out on a slightly floured surface. It should be approximately 2/3 inches thick. Use a 2 1/2 inch pastry cutter to cut out 14 donuts, and a 1 inch pastry cutter to cut the hole in the middle of the donuts. Place the donuts on a piece of baking paper, cover with a kitchen towel and let rest for an additional hour. IMG_1604

Place the canola oil in a frying pan and turn on the heat. The oil is perfect at 300F. Fry the donuts for 2-3 minutes on each side or until golden brown.IMG_1605 IMG_1606

Let the fried donuts rest on a piece of paper towel for a few minutes until dry, then turn them in the sugar 🙂

If you do not plan to eat them all at once, you can store them for 2-3 days in an airtight container at room temperature.IMG_1608 IMG_1609

Bon Appétit!

 

Ingredients (14 donuts)

0.6 dl water, room temperature

0.6 dl whole milk, room temperature

150 g butter, cold

250 g flour

2 tbsp. sugar

1 tbsp. dry active yeast

1/2 tsp. salt

2.5 dl canola oil for frying

1.6 dl sugar for coating

Mom’s Blackberry Jam

Every single year since I can remember, my parents have gathered blackberries to make jam for the rest of the year. This year I insisted on going with them on one of their trips, as I did when I was a child.

We went to one of their secret blackberry spots and within 40 minutes we had gathered 11.2 oz of delicious blackberries 🙂 As they has already been out twice within the last week (with a total gathering of 36 oz), I took home all the berries and began thinking of different way to use them. My parents made jam out of their HUGE portion and gave to the neighbor family who LOVE it (we have received several pictures of babies (and their parents) with jam all over the face).

As other people often have different and/or great ideas, I asked followers on our Facebook site and as expected they came with a dozen of great ideas. Besides this delicious jam recipe, I have decided to make blackberry vinegar, blackberry liqueur, blackberry vodka, blackberry ice cream and the rest went into the freezer for smoothies or cupcakes 🙂

Has anyone of you been on blackberry hunt this summer??

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Ingredients

2 cups blackberries

1 1/4 cup sugar

1/2 lemon, juice

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Place all the blackberries and the lemon juice in a saucepan. Let stand at medium heat for 10 minutes, stirring every other second minute so all berries get warm. It should end up looking like the picture below.IMG_0992

Add the sugar, combine and remove from the heat. Stir until the sugar has dissolved. It takes 5-7 minutes of constant stirring. Using a wooden spoon, you can feel when the sugar has dissolved. You can stop stirring when the ‘crunchy’ feeling of sugar is gone.IMG_0993

Transfer to a clean jar, close the lid and refrigerate immediately. Use within 3-4 weeks.

If you want it to last longer (if you make a large portion to last until next blackberry season), you can add a teaspoon of liquid preservatives just before you pour it into the jar.

Serve with pancakes, breakfast rolls, ice cream or use it when making sauces 🙂IMG_0999

Bon Appétit!

Ingredients

500 g blackberries

280 g sugar

1/2 lemon, juice

Easy Leftover Brunch

Last night we had Buffalo chicken wings with blue cheese dressing and Italian tomato salad. We were not as hungry as we thought when we made it, and therefor ended up with some leftovers which we decided to use for brunch today 😀

We admit that it is an untraditional brunch, but it is definitely not the last time that we’ll make it! As we only had 4 chicken wings left, we also made some Popeye eggs which was perfect when combined with the spicy chicken and the fresh tomato salad.

 

Buffalo Chicken Wings

Italian Tomato and Mozzarella Salad

Popeye Eggs

Serve with a good cup of coffee and a glass of freshly squeezed orange juice (or a cold beer if it is hangover day :-D)

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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 🙂

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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