Thursday, July 28, 2016

Obsessing over at Pastel da Nata!!

So i love this little Portuguese cake, actually I spend days and weeks and years even seeing everything there is on the internet, videos, bloggers, vloggers and every damn cookbook I could find to get the right recipe. something is wrong with it, the pastry! When you eat the real deal in Belem or Aloma and hell even in every coffe shop all over Portugal! You noticed the pastry- it's NOT puff pastry som all recipe call for- it's more flaky, but in a crunchy way, hard crunchy flaky way. It's not FILO, it's too dry to work with- so what is it then?. Help me out here, if anyone sees this
Anyways, here is my first attempt!

Thursday, May 29, 2014

The Fabulous Snickers Cake

This sounds silly but this cake really tastes like a Snicker bar! 

I actually stole this recipe from somebody's blog, but she also lent the recipe from somebody else's blog, without noting where, so... Thank you to the original maker of this cake;)
This cake is made in three easy steps: baking the cake, making the chocolate syrup and last covering it with milk chocolate. Easy but takes some time as it has to cool.

The cake itself: 

4 dl.sugar
200 gr softened butter
3 eggs
4 dl flour
1 1/2 teaspoon baking powder
300 gr. salted peanuts

Whisk the soft butter with the sugar, when big and fluffy add one egg at the time and whisk a LOT in between the next egg. Mix the flour and baking powder and gently turn it in the egg mix. Careful you don't loose all the airiness.
Now bake the cake at 190 degrees until done, about 20-30 minutes.

While the cake bakes make the sirope/ caramel:
 boil these ingredients for about 8 minutes:

1 dl.light sirope
1 dl. Fulfat cream
50 gr. sugar
2 teaspoons of vanilla sugar
2 tablespoons of coco powder 

When the cake is baked, let it cool a bit and the pour the caramel over it. Let it soak and when the caramel is completely absorbed and  cooled cover it with milk chocolate.

Eat with delight when cooled- kids and men with a sweettooth loves this cake!



Monday, March 28, 2011

Pies on my mind!

( Pies with meat and onions- a bit of Branston Pickle, and a hint of Heniz ketchup and a touch of Tabasco. The crust is readymade shortcrust. The pies took 10 min to make! A really fast super snack!)

 I have been looking, wishing me, asking for, dreaming of a piemaker for years and years after having borrowed Glyn's fantastic Magic Piemaker from Breville which magically made 2 wonderful pies at the same time at least a dusin times and sometimes for half a year at the time. At some point they stopped making it but I read somewhere that after a lot of protests they starting making piemaking machines again- if' this is true or not I dont know- but when they finally started making it. with 2-4 or 8 slots (!) I couldn't find a place that would send it to Denmark- but finally with the help from Brodock who found it for me on Amazone :my Gourmet Piemaker from Breville wich makes 4 pies at the same time!

Sunday, March 13, 2011

A glimse of baklava

I have to say this...I Loooove baklava!

I have been told that there are is a big difference from the Tyrkish and the arabian baklava- the Tyrkish is soaked in syrope water and can be rather wet and sticky- where as the arabian ones are more crunchy and has less syrope. I have made this in my version of the arabian version ( as I love crunchy things) brushed each layer of filo with cleared butter,  filled the middle  with grinded almonds, walnuts and pine, sprinkled them with sugar and cinnemon, placed the rest of the layers of filo on top, brushed with cleared butter..and then cut the whole thing up in little squares/ retangulars and baked it till crispy and golden.
The syrope I cooked from sugar, water, honey, a bit of rose water...when it was thick and the cake wasnt all cooled down yet, I poured some over the cake..especially in the gaps. Sprinkled it with some chopped up fantastic pistachios nuts from Aegina Island ( dry roasted sundried handpicked pistachios Mrs C brought us)

The birthday cake!

She doesnt have it from daughters father is very good with cakes and decorated this birthday cake for our daughter's 12 year old birthday- the roses he formed himself from marcipan...

Regitzes Flowerpot Icecream dessert

My daugther turned 12 this week and made these desserts for her brothers and cousin. We had found the recipy on the internet ( will post the link at the bottum of this ) and she did it all by herself: shopped, planned, did it- and wow, these were really amazing!!

Unfortunately I didnt get pics from the beginning but here is what she did:

She bought some real flowerpots, straws, icrecream, cake ( sandkage) and a lot of Oreos and finally some flowers. 

She covered the bottum of the washed flowerpots with the cake, stuck the straw in the middle, held it into posistion while she scooped icecream on top of the cake bottum- with the straw in the middle. She pressed the icream real tight down ( still making sure the straw was in position)  and filled it to about 2/3 of the height and covered the pots with film and placed them all in the freezer til the next day.

Before serving she then drizzeled the Oreo crumbs she had made ( by putting tons of them in a plastic bag and punched on them with my rolling pin till they were all crumbled and resembeled earth/dirt like you wouldn't believe it!) all over the icecream and packed it real tight but still loose on the top layer- cut the straw down to lvl it..put a flower in the straw..cleaned the pots so they looked clean and neat---and served the pot with flower and all to her guests- with a spoon ofc!

The link for the recipy where we stole this from with many thanks:

Thursday, January 13, 2011

Louises carrotcake

This fantastic carrot cake I got from my friend Louise many many years ago and after having served it collegues who really praised it, I will bring her recipy here.

Sorry there isnt a picture, but didn't get to take one before it was all eaten up!

You'll need:

200 gr. of butter
3 1/2 dl. brown sugar
3 eggs
3 1/3 dl. plain flour
2 teaspoons of cinemon
2 teaspoons of baking powder
5 finely grated carrot
75 gr. of walnuts
1 1/2 dl. of raisins/ sultanas

How to make it:

Whisp butter, sugar and eggs together till soft and fluffy. Shift the flour, baking powder and cinnemon well together and mix it in with the egg/butter mix along with the grated carrots, raisins and walnuts. Pour the mix into a buttered and floured baking round baking mould and bake the cake in the middle of the oven at 175 degrees for about 45 or until done.

Sometimes I frost it with an icing made from soft butter, cream cheese, vanilla, icing sugar and lemon juice- which i wisp until very airy- and sometimes i just dust it over with some icing sugar.