Rhubarb Crumble with Liquorice Marzipan

Rhubarb Crumble with Liquorice Marzipan

I was told to make more recipes with rhubarb, and of course I complied. This one is for you Vibs.

Ingredients:

• 400 g rhubarb
• 1 tablespoon cornstarch
• 1 tablespoon raw cane sugar
• ½ teaspoon raw liquorice powder
• 35 g marzipan with liquorice, shaved  

Crumble:

• 75 g brown sugar
• 40 g all-purpose flour
• 40 g rolled oats
• slivered almonds
• 60 g butter, salted, and chilled
• ¼ teaspoon fine liquorice powder

Directions:

Preheat oven to 425℉ (220℃). 

Wash and slice the rhubarb and mix them with sugar, cornstarch and liquorice powder. Set aside while making the crumble. 

Mix brown sugar, flour, oats and liquorice in large bowl. Add chilled butter, using your fingers, blend butter into mixture until coarse crumbs form, then mix in the almonds. 

Divide rhubarb mixture among 3-4 ramekins. Sprinkle the liquorice marzipan on top of the rhubarb. Divide oat mixture among dishes, sprinkling it evenly.

Place ramekins on a parchment paper lined baking sheet. Bake for 10 minutes. Reduce oven temperature to 350℉ (175℃), and continue baking until the crisp topping is golden brown and rhubarb filling is bubbling at edges, about 15-20 minutes longer. Let the crumbles cool for a while before serving.

Serve crumbles with a scoop of vanilla ice cream or some cream fraiche.

Enjoy!

The Danish version:

Rababercrumble med lakridsmarcipan

Ingredienser:

• 400 g rabarber
• 1 spsk maizena
• 1 spsk rørsukker
• ½ tsk raw liquorice powder
• 35 g marzipan with liquorice, høvlet  

Crumble:

• 75 g brun farin
• 40 g hvedemel
• 40 g havregryn
• mandelflager
• 60 g koldt smør, saltet
• ¼ tsk fine liquorice powder

Fremgangsmåde:

Opvarm ovnen til 220℃. 

Vask og skær rabarber i små stykker, og bland dem med sukker, maizena og lakrid pulver. Sæt til side, mens crumblen laves.

Bland brun farin, hvedemel, havregryn og lakrid i en stor skål. Tilføj smørret,og brug fingrene til at smuldre smøret i blandingen. Bland mandlerne i tilsidst. 

Fordel rabarberne i 3-4 ramekiner, drys lakridsmarzipan ovenpå. Fordel havregrynsblandingen i et jævnt lag over rabarberne.

Placer ramekinerne på en bageplade med bagepapir. Bag kagerne i 10 minutter. Reducer herefter ovntemperaturen til 175℃, og fortsæt bagningen indtil de er gyldent brune og rabarberblandingen bobler i kanten, ca 15-20 længere. Lad crumblen køle et godt stykke tid før servering.

Server crumblen med en kugle vanilleis eller cream fraiche.

Velbekomme!

Boil cake - No-bake cake

Boil cake - No-bake cake

Boil a cake - it sound crazy. But my mom boiled this cake all through my childhood. In my school we had a class-gathering in the classroom the last day before our christmas- and summer break. We all had to bring some kind of snack, and I always brought this Boil cake. 

Actually it's just at pound cake "baked" in a French Savarin Pan floating in a big pot of soft simmering water. It is a bit tricky to make, because if any water get into the batter the cake is ruined. But when you get the hang of it, the result is a very juicy and soft cake without any dark brown caramelization. My mom topped the cake with an icing made from confectionary sugar, orange juice and orange zest. 

Ingredient: 

• 200 g Butter (salted and soft)

• 150 g sugar

• 2 teaspoon vanilla paste

• 4 eggs

• 200 g all-purpose flour

• 1 teaspoon baking powder

Icing: 

• confectionary sugar

• 1 orange (some of the juice and zest)

Directions: 

Fill a large pot with water and bring it to a simmer. The French Savarin pan should be able to float freely in the pot. Well, my pot was not large enough, but it works anyway.

In a large mixing bowl, cream the butter and sugar until very light and fluffy, mix in the vanilla paste. Add the eggs one at a time, and mix just until fully incorporated. Fold in the dry ingredients. 

Boiling of the cake.

Pour the batter into the Pan.

Place the pan in the pot and DO NOT put a lid on. The condensation will drip into the batter and ruin the cake. 

Boil the cake for about 50-60 minutes until a cake tester comes out clean.

Remove the pan from the water, and let the cake cool somewhat before removing it from the pan. 

Mix confectionary sugar with orange zest, and just enough juice to make a paste. Pour the icing over the cake.

Enjoy!

The Danish version:

Kogekage

Ingredienser:

• 200 g smør (saltet of stuetemperatur)

• 150 g sukker

• 2 tsk vanilla paste eller kornene fra en vanillestang

• 4 æg

• 200 g hvedemel

• 1 tsk bagepulver

Glasur: 

• flormelis

• 1 appelsin (skallen og noget af saften)

Fremgangsmåde:

Fyld en stor bred gryde med vand, og varm det op til det næsten koger. Gryden skal være så stor, at en randform kan flyde i gryden. Ok, min randform hviler på kanten, hvilket virker fint.

Rør smør og sukker sammen til det er blegt og skummende. Tilsæt æggene et ad gangen og derefter vanillien. Bland bagepulveret med melet og kom det i dejen. Fordel dejen i formen og kom formen over i gryden. Pas på at der ikke kommer vand ned i formen, for så er kagen ødelagt. Der skal IKKE låg på gryden, da kondensen vil gøre kagen meget svampet, hvilet ikke er rart.

Kog kagen i 50-60 minutter til kagen er færdig, og der ikke hænger noget ved, når du stikker en nål i kagen. 

Fjern kagen fra gryden og lad den køle lidt af inden du vender kagen ud af formen.

Lav glasuren af appelsinsaft, flormelis og revet appelsinskal, og kom den over den afkølede kage.

Velbekomme! 

Mint Mojito Iced Coffee

Mint Mojito Iced Coffee

I went to Philz Coffee the other day, and my friend suggested I try the mint mojito iced coffee. And Oh My, I found my new favorite iced coffee. Well, I know the creaminess comes from cream, and it's not good for me on an everyday basis, but the minty, sweet, creamy drink is so refreshing and is perfect on a hot day.

Here is my skinnier take on this yummy iced coffee.

Ingredients:

• 8 mint leaves

• 1 tablespoon raw cane sugar (or some sweetener)

• 1 cup (2½ dl) brewed coffee

• 1-2 splash non-fat milk - you can use whole milk, half and half if you like your coffee creamier

• ice cubes (make ice cubes of coffee if you don' want your drink watered-down)

Directions:

Brew the coffee to you’re liking, I brewed mine in my CafeSolo coffee maker, which is pretty much the same as a french press. Put mint and sugar in a tall glass and using a muddler, or the back of a spoon, muddle the mint with the sugar so the oils are released which gives you the lovely minty taste and smell. If you don’t muddle/bruise the mint, you won't get the intense minty flavor in your coffee.

Pour the hot coffee over the mint/sugar mixture and stir until the sugar is dissolved. Add Ice cubes and milk, and stir again. Garnish with a sprig of mint.

Enjoy.

 Now the danish version:

Mint Mojito Iced Coffee

Ingredients:

• 8 mynte blade

• 1 spsk rørsukker eller lidt sødemiddel

• 2½ dl friskbrygget kaffe

• 1 sjat skummetmælk - Du kan også bruge sødmælk eller kaffefløde hvis du vil have en mere cremet kaffe

• isterninger (lav evt. isterrninger ud af kaffe, så din kaffe ikke bliver vandet)

Directions:

Bryg din kaffe som du best kan lide den. Jeg lavede min kaffe i min EvaSolo kande, hvilket er ca. det samme som når man brygger kaffen i en stempelkande.

Kom sukker og mynte i et højt glas, og knus/massér bladene så olierne frigives. Hvis du ikke får masseret bladene ordentligt, så får du ikke den intense mint smag. Hæld den varme kaffe over sukker-mynteblandingen og rør indtil sukkeret er opløst. Kom isterninger og mælk i og rør endnu engang. Pynt glasset med et friskt mynteblad.

Velbekomme.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

This is my first take on this classic American cake, but it definitely won't be my last time making it. I now understand why this moist cake has been a favorite here in the US for years. I like that is not overly sweet and still have the caramelized topping.

Ingredients 

• 115 g (1 stick) salted butter 
• 75 g sugar 
• 75 g brown sugar 
• 2 eggs 
• 1 teaspoon vanilla paste
• 225 g all-purpose flour
• 1 teaspoon baking powder 
• ¼ teaspoon baking soda
• 120 ml milk
• 50 ml plain yogurt

Topping:

• 60 g butter 
• 100 g Brown sugar 
• 7 pineapple slices 
• 7 cherries, pitted

Directions:

Preheat oven to 350℉ (180℃).

Melt the butter for the topping in a saucepan, and pour it into a 9 inch baking pan. Sprinkle with the brown sugar . Lay the pineapples and cherries on top. Set aside.

Batter:

Mix the dry ingredients in a medium bowl and set aside. Melt the butter in saucepan and whisk in both sugars, making sure there are no lumps. Whisk in yogurt, milk, vanilla and pineapple juice. Start mixing the dry ingredients and mix until it's just incorporated. 

Pour the batter over the pineapples in the pan and bake the cake for about 20 minutes, then cover the cake with some aluminum foil and bake for another 25 minutes or until cake tester comes out clean. 

Let the cake cool for a few minutes before inverting it onto cake stand.

You can serve the cake warm or wait until it cools down. 

Enjoy.

Nutella Latte

Nutella Latte

This is a dangerous coffee, the sweet, salty, chocolaty coffee is a dessert in itself. It is a dessert coffee you don't have to go to the coffeehouse to get. If you can heat and froth your milk, and if you can make an espresso, you are good to go. No need to run out of your house to get your afternoon mocha fix.

Makes 1.

Ingredients:

• 2 shots of espresso
• ¾ cup (180 ml) milk (fat-free, whole milk or soy)
• 1-2 teaspoon Vanilla syrup (homemade* or store bought)
• 3 teaspoon Nutella (hazelnut spread)
• sprinkle of sea salt flakes

* Vanilla syrup:

• 1 cup (240 ml) water
• 1 cup (200 g) sugar
• ½ vanilla pod or 1 teaspoon vanilla paste

Directions:

* Vanilla syrup:

Heat the water with sugar and vanilla until the sugar is dissolved. Let the syrup cool down. This syrup will keep for 1-2 weeks in the refrigerator, stored in a clean container, rinsed with boiling water. 

Latte:

Make the espresso and stir in the syrup and Nutella. Heat and froth the milk and pour it in the cup on top of the espresso. Sprinkle with sea salt.

Enjoy.