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

 

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.

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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

 

Raspberry Macaroons

yesterday I made an entry on how to make french macaroons. As I had to go our for dinner with my husband, I didn’t have time to make any filling and thereby finish the macaroons.

As I wrote yesterday, you can store the baked non-filled macaroons in an airtight container, and only fill the once you are going to serve now. Then you might think ‘why not just make the amount needed?’ – Well, for me it has to do with health related problems (I make large portions on a good day, so I can still serve delicious home made petit fours on less good days), but also because it is easier to work with this amount of cooked sugar. If you reduce the recipe, you might discover how easy the sugar gets burned trying to reach the right temperature, so be careful.

The measures for the filling are for all 60 macaroons, so remember to downsize the portion, if you are not serving all 60 macaroons 😉 If you choose to make all 60 at one time, they can be refrigerated for up to one week and still have the same crispy surface and a chewy centre.

 

Ingredients (60 macaroons)

200 gram almonds, blanched

200 gram confectioners sugar

200 gram granulated sugar

2 x 80 gram egg whites

80 ml water

1/2 tsp. freeze dried raspberries

 

Ganache

100 gram good white chocolate (I have used Amedei Toscano White)

50 ml cream

75 gram raspberries, frozen

 

Blend the almonds into fine almond flour in a hand blender or food processor. Then add confections sugar and blend again for at least 20-30 seconds. Shift into a mixing bowl. If there are anything left in the strainer, blend it further and shift again.

Take half of the egg whites and mix them into the blended almonds. mix until well combined and even.

In another bowl whisk the other half of the egg whites until they make soft peaks. Find a saucepan and add granulated sugar and water. Heat until the syrup reaches 230F, stir once in a while (use a digital thermometer). Pour the heated syrup slowly into the egg whites while whisking on medium-low speed. Be careful not to get burned on the sugar – it hurts like hell! When all the syrup has been added, turn up the volume of you mixer and whisk until the meringue has reached room temperature. It take about 10 minutes.

When your meringue has reached room temperature, add half to the almond mixture and mix well until combined. Then add the rest of the meringue and fold around – do not whisk, as this will ruin the batter! Fold until the batter is evenly combined and smooth.

Now it gets a bit tricky – the texture of the batter needs to soft, but not to soft. It still needs to keep the round shape when added to the baking paper, but it should be soft enough to prevent the macaroons from getting small tops. Did that make sense?

Transfer the batter to a pastry bag with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on a baking tray with baking paper.  Turn the baking tray into the table top 8-10 times, to remove air bubbles from the macaroons.

Let the macaroons dry at room temperature for an hour. Bake at 300F for 13 minutes. Transfer the baking paper with the baked macaroons to a wire rack and let cool completely before filling or storing them.

 

Ganache

Chop the white chocolate finely and add to a heat proof bowl. In a saucepan mix together frozen raspberries and cream. Heat slowly until the raspberries are thawed, then turn up the heat until the cream begins to bubble. Whisk to release the raspberry juice into the cream. When the cream has a beautiful and even color, pour through a strainer over the chopped white chocolate.

Let rest for about 30 seconds before stirring to combine the raspberry cream and the chocolate into a creamy ganache. Set a side for 5-10 minutes or until the ganache has thickened. Fill the ganache in a pastry bag and fill one half of the macaroon and top with the other half.

Sprinkle the top of the macaroons with freeze dried raspberry and fridge for at least 20-30 minutes before serving. This way the ganache will thicken a bit more and give the macaroon a lovely consistency 🙂

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Bon Appétit!

Chocolate Mini Tarts to Celebrate the First Spring Day

Finally the calendar says that it is spring, and here in Denmark the sun is shining and there is love in the air ❤

This upcoming weekend me and a friend are going to this years chocolate festival. It is going to be spectacular and I look forward to see chocolate demonstrations, talk to professionals and last, but not least, to taste a range of the worlds best chocolates.

As a warm-up for this event, I am going to make some chocolate desserts which I will share with my one and only true love (and some of our friends too :-)). Some of the recipes will be inspires or copied from Maja, while others will be from my own dessert index.

Todays entry is inspired by Maja’s petit fours with passionfruit. I had no passion fruits in the kitchen, so I decided to improvise a bit by changing the measures and using frozen raspberries instead of passion fruits.

Serve with a good cup of coffee or with a ball of good vanilla ice cream for dessert.

Hope that you will love them as much as I do 🙂

 

Ingredients (4 servings)

1/3 cup good milk chocolate (I prefer Amedei Toscano Brown)

1/3 cup hazelnuts, roasted

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

1/3 cup cream

1/2 cup raspberries, frozen

 

Begin by melting the milk chocolate in a heat proof bowl over a pan of simmering water. While melting, blend the roasted hazelnut into a hazelnut flour.

Set aside the melted chocolate until it reached approximately 90F, then add the blended nuts and mix well. Divide the chocolate mixture into 4 small tart molds and shape using your fingers. Fridge while making the ganache.

Chop the white chocolate finely and add to a heat proof bowl. In a saucepan mix together frozen raspberries and cream. Heat slowly until the raspberries are thawed, then turn up the heat until the cream begins to bubble. Whisk to release the raspberry juice into the cream. When the cream has a beautiful and even color, pour through a strainer over the chopped white chocolate.

Let rest for about 30 seconds before stirring to combine the raspberry cream and the chocolate into a creamy ganache. Set a side for 5-10 minutes.

Get the chocolate tarts out of the fridge and remove from the molds. This is done by giving the mold a little push in the bottom.

Fill the chocolate tarts with the raspberry ganache and fridge for at least an hour. For the best result, let rest at room temperature for 15-20 minutes before serving.

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Bon Appétit!

Ingredients (4 servings)

0.8 dl good milk chocolate (I prefer Amedei Toscano Brown)

0.8 dl hazelnuts, roasted

0.8 dl good white chocolate (I prefer Amedei Toscano White)

0.8 dl cream

1.25 dl raspberries, frozen

 

Raspberry and White Chocolate Cake

Today it’s Valentine’s day which for many people symbolizes love and friendship and most of us choose to spent the day with someone special. We were going to have a dear friend over for dinner, but unfortunately the date was cancelled, as I have a whiplash that often prevents me from doing any social activities.

When these days show up, all I want is some love and comfort food. As I am married with the most caring and food loving guy in the universe, neither care or comfort food is a problem – especially not on Valentine’s day. Thus, we have made a deal, that he makes a delicious steak and I put together a cake for dessert.

Due to the pain in my neck, I needed to come up with something quick and easy, so that I could get back in bed. Opening the freezer I quickly found a 1/2 pound of raspberries and as I alway have some delicious white chocolate in the house, it was an easy decision that this years Valentine’s cake were going to be a raspberry and white chocolate cake.

THe recipe is self-made and I must admit that the result is surprisingly spongy, creamy and delicious.

 

Ingredients (12 servings)

1 stick butter, room temperature

1/2 cup granulated sugar

3 large eggs, room temperature

1 1/4 cup flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

3/4 cup buttermilk

1 tbsp. lemon zest

1/2 pound raspberries

1/2 cup white chocolate chips (I prefer to use Amedei Toscano White)

 

In one bowl whisk together flour, salt and baking powder.

In another bowl whisk together butter and sugar until light and fluffy with an electric mixer, then add one egg at a time and whisk thoroughly between each egg. Now add vanilla extract and whisk again.

Shift in flour mixture i two batches, alternating with buttermilk. Whisk until just combined and smooth. Fold in lemon zest and chocolate chips (if your chocolate chips are big, you might want to chop then into smaller pieces).

Add half of the batter into a 6 inch greased springform pan and bake at 350 degrees fahrenheit for about 25-30 minutes or until a toothpick comes out clean. Let rest on a wire rack for 10 minutes before removing the cake from the springform. Do the same with the other half of the batter.

Serve serve warm with whipped cream or sour cream mixed with vanilla beans.

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Bon Appétit!

Ingredients (12 servings)

113 g butter, room temperature

125 g granulated sugar

3 large eggs, room temperature

155 g flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

1.8 dl buttermilk

1 tbsp. lemon zest

225 g raspberries

60 g white chocolate chips (I prefer to use Amedei Toscano White)