We moved! We bought a house in a town outside Copenhagen and moved September 1st.
This is the hugest thing that has happened, and the main reason I have not posted lately, because beside work, all time has been spent painting, unpacking boxes, assembling Ikea furniture on so on.
On the subject of moving, if anyone is moving in the greater Copenhagen are, I want to give a shout out to Weekendflyt, the moving company we used, they were so great! They came with the boxes, we packed the boxes, they moved the boxes and furniture, we unpacked the boxes and they picked up the boxes. Also, everyone we met were so nice!
Enjoy a compilation of random pictures from summer til now:
Our VERY empty appartment!
Frederiksborg Castle, close to where we live now
My sewing room! Still being figured out.
My spice drawer :)
First experimentation with mirror glace – needs more work!
I bike past cows when going to work!
Beach selfie from our summer holiday
Biking during our holiday – and yes, we have matching shirts.
I made onion rings and onion rings with cheese in them
Pirate theme on department seminar
Cake on the balcony in our old apartment
As you can see, not a lot of stuff has happened, I hope to be back soon with actual baking stuff!
Æbleskiver is a traditional Danish treat associated with Christmas. The name litterally translates to appleslice. Originally, æbleskiver were exactly that, a slice of apple dipped in eggs and flour and fried. The treat was developed into a pancake-type batter, which was baked in a half-spherical cavity pan and “flipped” during baking, resulting in a spherical “pancake”. Before “flipping” the æbleskive, small pieces of apple or fruit compote could be added.
Today most æbleskiver by far does not contain apples. Also, most æbleskiver are bought frozen and warmed in the oven. Making them from scratch takes time and most people don’t want to spend that time.
But homemade æbleskiver taste so much better than store-bought, and while they do take time, they can be frozen and warmed in the oven, so a large batch can last al december (unless you invite all your friends over, then they might eat them all!)
The recipe is my grandmother’s, and was given to me by my aunt. Originally they were fried in lard, I admit I usually use butter. There IS a slight taste difference, and I am partial to the butter, I think because of the saltiness (I use salted butter).
Recipe (8- 10 ebelskiver per egg):
1 egg yolk
1 egg white
100 ml milk
100 g flour
1 tsp. sugar
1 tsp. salt
5- 10 g fresh yeast or 1.5 to 3.5 g dry yeast (25/8.5 g for 3 eggs, 50/16.5 g for 10 eggs)
Dissolve the yeast in the milk, whisk in the egg yolks, then the salt and sugar and lastly the flour. Whip the egg whites stiff and fold into the dough.
Let the dough rest for 30 minutes, before beginning the frying process.
The hardest part of making æbleskiver is frying them and turning them in the pan to get the spherical shape.
First, the pan is heated (much as you would with pancakes), and brushed with butter. (I usually melt a large knob of butter, so I am ready to brush the pan)
Then the dough is added to the pan, just to the level of the pan, the dough expands a little, as seen in the picture below.
When the edges seem cooked, use a skewer or a thin fork to turn the ebelskivers 90 degrees, as seen in the picture below.
Again you wait until the edges have set and turn again, this time more than 90 degrees, so the opening faces downwards.
Now you wait a bit before you start turning the ebelskiver occasionally, until you are satisfied with the colour of the ebelskiver and they are cooked through (a clean skewer will reveal if the inside is sticky). Lift the ebelskiver out with a skewer, and begin the next portion. If the pan looks dry, brush the pan with butter again.
If making a portion of ebelskiver to eat immidiately, I place them in the oven at 100 degrees Celsius, to keep them warm until I have fried them all. Serve with powdered sugar and jam for dipping.
I usually make a huge portion and stick in the freezer. Here I let the ebelskiver cool on a baking sheet, before placing in freezer bags and putting them in the freezer. When we want to eat them, we thaw them in the oven at 200 degrees for 15- 20 minutes, breaking one open to see if it is heated through.
The challenge when baking them is finding the right heat setting, where the sides set so they can be turned, while the center remains liquid until the last turn. It takes some practice, but even the non-spherical ones taste delicious!
A colleague of mine gave me a Swedish cookbook, The Swedish Smörgåsbord. It is a beautifully photographed book, about (you guessed it) the Swedish smorgasbord. It is a traditional Scandinavian meal, served as a warm and cold buffet. In Denmark it is usually referred to as “Det Kolde Bord” (The cold table) or “Det Store Kolde Bord” (The Big Cold Table).
The book describes the Swedish tradition, with eight “rounds”. The seventh round, Dessert, and eight round, Coffee, biscuits and confectionary, immediately drew my attention (Even though Brawn of home-killed pork also sparked my interest, mostly because I don’t usually kill my own pork).
Friday I talked about the quintessential scented sugar, Vanilla Sugar, and how to make it. But the options do not end with vanilla, and today I will talk about scented sugars and share three ways of making them!
Vanilla sugar is the quintessential scented sugar. I keep a big glass of homemade vanilla sugar in my kitchen at all times, I never, ever use vanilla extract or essence, I use vanilla sugar instead. I know exactly what goes into making it, and I get all the lovely aromas from real vanilla, rather than mainly vanillin. (Did you know that vanillin is a phenolic aldehyde, and the most predominant of the vanilla flavours? It is also what cheap vanilla essence tastes and smells of, and what most vanilla ice cream tasted like when I was a child. Real vanilla has several hundred aromatics besides vanillin)
This is my new go-to recipe for chocolate cake. It is moist, intense, velvety and so delicious. I used it for this cake and this cake, and several other cakes that I either forgot to photograph or haven’t posted about yet.
A couple of weeks ago, my friend got married. It was a beautiful late spring wedding, it was warm and sunny, the church was lovely and the reception was held in an old train station (which my husband loved) decorated with beech branches.
I had been asked to bring the cake, and couldn’t resist the opportunity to make a wedding cake