Pavlova

Pavlova

Super easy dessert, perfect for a summer night on the terrace.

Ingredients:

• 4 egg whites
• 265 g sugar
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Topping:

• Heavy whipping cream, whipped
• berries (strawberries, raspberries, blueberries and blackberries)

Directions:

Preheat oven to 300℉ (150℃). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper, and turn the parchment paper upside down, so you don't get any pencil on the pavlova.

In the bowl for the stand mixer, beat egg whites until stiff peaks. Add the sugar gradually, a couple tablespoons at a time, while still beating the egg whites. The egg whites/meringue will become thick and glossy. Gently fold in cornstarch, vanilla extract and lemon juice.

Spoon the meringue inside the drawn circle on the parchment paper. Spread the meringue working from the center towards the edge. You want to make it look like a bowl.

Bake the pavlova for 1½ hour. Cool on a wire rack, before adding whipped cream and berries.

Enjoy!

The Danish version:

Fuglerede

Ingredienser:

• 4 æggehvider
• 265 g sukker
• 2 tsk maizena
• 1 tsk vanilla ekstract
• 1 tsk citronsaft

Topping:

• piskefløde, pisket til skum
• bær (blåbær, hindbær, jordbær og brombær)

Fremgangsmåde:

Opvarm ovnen til 150℃. Kom bagepapir på en bageplade. Tegn en 22-24cm cirkel på bagepapiret, og vend bagepapiret , så du ikke får blyant på din fuglerede. 

Pisk hviderne stive, og tilsæt sukkeret et par spsk ad gangen, mens der stadig rørers. Du skal ende op med en tyk blank marengs. Forsigtig fold maizena, vanille og citronsaft i marengsen.

Hæld marengsen ud midt i cirklen og spred den ud mod kanten fra midten af. Så du ender op med en lille skål i marengs.

Bag fuglereden i 1½, og lad den køle helt af på en rist. 

Pisk fløden, og fordel den og bær på fuglereden og server den straks.

Velbekomme.

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!

Dutch Baby with Lemon and Blueberries

Dutch Baby with Lemon and Blueberries

A Dutch baby is also called a German pancake or Dutch puff. It’s a mix between a pancake, popover and  a crepe. The traditional Dutch baby is baked in a cast iron skillet. The Dutch baby puffs up, but deflate as soon as it is taken out of the oven. This dish is not labor intensive, you can easily make this when you have people over for sunday brunch. The Dutch baby hangs out in the oven, and compared to pancakes you don’t have to flip it. The cast iron skillet makes the dish very forgiving too, because it keeps the Dutch baby warm for quite some time. 

I like that the Dutch baby is not overly sweet, but if you have a sweet tooth you can always pour some maple syrup over it.

Makes 1 large or 4 small

Ingrediets:

• 4 large eggs

• 1 cup (240 ml) whole milk

• 1 cup (95 g) all-purpose flour

• ¼ cup (50 g) sugar

• 1 lemon, the zest of (grated)

• ¼ teaspoon salt

• ½ teaspoon vanilla paste

• 125 g blueberries, save some for topping

• 1-2 tablespoons butter

• confectionary sugar, for sprinkling

Directions:

Preheat the oven to 400℉ (205℃). Heat the cast iron skillet over high heat.

Blend eggs, milk, flour, sugar, lemon zest, and salt in a blender. 

Add butter to the hot skillet, and pour in the batter, when the butter is melted, and scatter the blueberries on top, (save some for topping).

Put the Dutch baby in the oven, and bake until it's puffed and cooked through for about 20-25 minutes. 

Serve the Dutch baby with blueberries and sprinkled with confectionary sugar.

Enjoy!

The Danish version:

Tysk pandekage

Ingredienser:

• 4 store æg

• 240 ml sødmælk

• 95 g hvedemel

• 50 g sukker

• 1 citron, revet skal fra

• ¼ tsk salt

• ½ tsk vanilla paste eller kornene fra ½ vanillestang

• 125 g blåbær, gem lidt til pynt

• 1-2 spsk smør

• flormelis, til pynt

Directions:

Varm ovenen op til  205℃, og varm støbejernspanden op på komfuret på højeste blus.

Blend æg, mælk, mel, sukker, citronskal og salt i en blender.

Kom smørret på panden, og kom dejen i når smørret er smeltet. Fordel blåbærrene over dejen, og sæt panden i ovnen. Bag den tyske pandekage indtil den er gennembagt og er hævet op, det tager ca. 20-25 minutter.

Server pandekagen med resten af bærrene og et drys flormelis. Du kan også servere pandekagen med ahornsirup.

Velbekomme!

Champagnebrus - Lime/Caramel Popsicle

Champagnebrus - Lime/Caramel Popsicle

Champagnebrus is a one of the most famous popsicles in Denmark. You can buy it in almost every store.

I had to try to make this popsicle and I believe I got pretty close.

Makes 6 popsicles.

Ingredients

• 3 limes,the juice from
• 15 key limes (or another 3 limes), the juice from
• 200 ml water
• 125 g sugar
• 2-3 tablespoons caramel syrup (Starbucks)
• 1 small drop green food color
• dark chocolate for topping

Equipment

• Popsicle mold, I used a Zoku
• Ice cream maker optional, I used a DeLonghi

Directions

Juice the limes and mix the juice with sugar, syrup, water and food color. Pour into the ice cream maker and run the machine until the mixture is partly frozen. Pour the mixture into the mold, and insert the sticks in the mold. You can cool the mixture in the refrigerator instead of using an ice cream maker. When completely frozen, dip the tip in melted chocolate.

Enjoy.

Koldskål - Cold Sweet Buttermilk Soup

Strawberry Koldskål - Cold Sweet Strawberry Buttermilk Soup

Koldskål, or kærnemælkskoldskål, is a sweet cold soup made from buttermilk. Koldskål is mostly eaten in the summer months. It's normally a dessert, but is also served as a light and fast dinner on a hot day.

My mom made koldskål with eggs, sugar, vanilla and buttermilk, but I make mine without eggs, and I think it's just as good. Sometimes I add some whipping cream to make it more creamy. Serve the koldskål the traditional way with lemon juice, kammerjunker and an iceberg (raw meringue), or with a sprinkle of granola. Koldskål is easy to change up by adding your favorite fruit, I used Strawberries here.

This is my first time making koldskål in my vitamix, and I think I got way to much air incorporated this time, Next time, I'll mix the koldskål at a lower speed, to avoid all the bubbles. 

Ingredients:

• 1 quart buttermilk

• 170 ml (6 fl oz) yogurt with vanilla

• 1 dl whipping cream (optional)

• 1 lemon, the juice of, (I used the juice of 2 meyer lemons)

• 85 g sugar (start with a little less, and add more if needed)

• 1 vanilla pod, the seeds from, or 1 teaspoon vanilla paste

For Strawberry koldskål, add 6-12 strawberries.

Directions:

Put all the ingredients into a blender, and blend until you have a homogenous mixture. Add more sugar and/or lemon juice if needed.

Serve the koldskål cold and with the topping of your liking.

Enjoy!

Koldskål - Cold Sweet Buttermilk Soup