The birthday cake!

She doesnt have it from strangers..my 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: http://foodwishes.blogspot.com/2009/05/potted-plant-ice-cream-cake-giving-mom.html

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.

Flæskesvær!

It's all about the crunch !!

This Danish snack called "Flæskesvær" is made from pigs skin and is a Danish tradition- it's crunchy, tasty and really fattening! But it's almost Christmas time, so let's knock ourselves out with a handful of handmade Flæskesvær!

 How to make them?

Cut pigs skin in thin slices and boil them in water with added salt, bayleaves and chilli. Boil them for about 20-25 minuttes, drain them and pat them dry with a dishtowel and put them in a baking tray with salt sprinkled over then, put the tray  in the oven at 180-200 degrees for about 20-30 minuttes. Drain excess fat from time to time. Make sure the Flæskesvær arent baked too little ( or they'll go chewy and not crunchy- and not tool long or they'll have a burned taste and a too dry texture.

Emok*s Yorkshire puddings!

..an attempt to copy my favorite chef's recipy of Yorkshire puddings...they dont look like his at all, but they tasted great!!

Thai Lotus cakes- Khanom Dok Bua

..you either love them or hate them!

This cake is  a cake but with a snackie feel to it- as a Thai woman once told me when I asked her about the cakes : "Mm..this is a very old cake! It's good to eat when watching tv! Break it into little pieces and munch on it!"

(I still wonder what the "old" about it was- presumably she meant it was an old recipe!)

Anyways this cake is a bit of an obsession with me. I saw the first ones in a small shop/ restaurant kind of place very far out in a small place called Stenløse- and I bought a bag of them with me home and was completely blown away- with the presentation and with the taste and the crunchiness and texture! I since was so lucky to get my hands on the iron to make it and have been experimenting to get them just right ever since!

Recipe:

Equal amount of Coconut milk and water
1 kg rice flour with a tiny bit of normal flour in it ( makes them harder and crunchier)
500 or more palmsugar or light brown suger ( gives a better taste)
1 egg
salt
Sesame seeds

 Mix it well and leave it for some hours or even better till the next day. The consistensy has to be like when you dip a spoon in it and lift it up, the batter drips off very slowly and mostly stick on the spoon.

Cooking the cakes:

Heat oil up in a large thick buttomed pot or a large vok- heat the iron up too- and this is the essential in the baking of the cakes- the iron has to be warm enough or the cake wont come off but will stick to the iron.

When its warm enough- sprinkle sesame seeds on the batter for every cake ( or they will sink to the bottum) and dip the iron in the batter- quickly and making sure you don't dip the top of the iron ( or the cake can't come off) and place it in the hot oil, and just as the cake "stiffens" shake it off and turn it upside down. Take the cake out of the oil before it turns too dark and place it in a glass or bowl lined with tissue to absorb the excess oil and press them down a bit, to make the rounded shape. Leave them to cool- and store them in an airtight comtainer- but not till completely cooled off.

Ps. Please- if anyone out there knows this cake, the real name of it and another recipe- please let me know!!

Does frying pans dream of electric pancakemachines?

I usually makes small springrolls, but this guy at work, Long made the most fantastic huge springrolls, with his own springroll wrappers and home made chili sauce, so I started experimenting to make them like his. I never succeeded even after quite a few attempts, so Long is still the Springroll Master, but mine didnt turn out that bad even so;)

First I prepared the filling with minced meat and other stuff ( Long says meat and cabbage and stuff..I think I was rebellious and used meat and bamboo and onions) and salt and peber and left it to cool.

Springroll wrappers:
Mix eggs, salt and peber, water, flour ( 1 eggs to 300 gr of flour approx) into a nice smooth, not too thick not too thin...and leave it for a while. Bake the pancakes on a pan - on only one side! I brushed the pan with a tiny bit of oil when needed and poured the batter on and baked them on one side till they look like they were just baked, not browned yet. The I peeled it off the pan and proceeded to the next one. I left them to cool completely off before rolling them.

I deepfried the ones we wanted to eat and put the rest in the freezer. Very easy to take them out, thraw them and deepfry them if we feel like some warm crispy springrolls!

AND now we're at it...I want this springroll  machine for my birthday! That has to be better than sex!!

or this one

then check out this dream of a machine !!