Semi-Dried Tomatoes

Semi-Dried Tomatoes

I love love love tomatoes in any way or form. But theses semi-dried tomatoes are pure candy. They are nothing like sun-dried tomatoes, they are soft sweet and with the slight tanginess from fresh tomatoes.

You can use them for almost anything. On sandwiches, pizze (plural of pizza), in casseroles, or stews, in salads and just for a snack.

Ingredients:

• about 500 g cherry tomatoes, the amount is not important

• 2 tablespoons olive oil

• ¼ teaspoon salt

• ⅛ teaspoon pepper

• ⅛ teaspoon garlic powder

Directions:

Preheat the oven to 325 ℉ (165℃). 

Rinse the tomatoes, and cut them in halves, or quarters for the bigger ones. 

In a cup combine oil, salt, pepper and garlic. Place all the tomatoes in a large ovenproof dish or sheet pan, and coat them with the seasoned oil. Arrange the tomatoes skin side down, being careful not to crowd them. Bake tomatoes for 25-30 minutes. Reduce the  heat to 200℉ (95℃), and keep baking for another 2-3 hours.

Let the tomatoes cool slightly before storing them in a clean container filled with olive oil. They will keep for weeks in the refrigerator. 

Use the semi-dried tomatoes in salads, with any protein, bruschetta or just eat them as a snack.  

Enjoy!

It is my blogging Birthday

Birthday cake.

Happy Birthday SweetSourSavory, today you have lived two years on the big World Wide Web.

I can't believe it has been two years already. I remember posting for the very first time, feeling naked and exposed. But truth be told, my little blog was just a little grain of sand in a wast dessert, nobody would find me for a very long time.  

I do enjoy finding new recipes and creating my own. I like getting inspired from other blogs, cook books, from blog challenges, restaurant visits or just strolling at our local farmers marked. 

I am honored by all the people stopping by my little blog. All you comments here or on social media really make it worth my hard work. 

I hope that we in the future will live our lives by the words of Steve Jobs:

Stay hungry, stay foolish

To celebrate the 2 years I made a Classic Danish Birthday Cake

Makes 1 cake, 12 servings

Ingredients:

Cake:

• 2  thin discs nødde-lagkagebunde
• 1 thin disc chokoladelagkagebund

Filling:

• 225 g rutebiler, crushed
• 200 ml heavy whipping cream, whipped to medium stiff peaks
• raspberry jam
• 2 bananas, sliced

Decorating:

• 200-250 ml heavy whipping cream, whipped to medium soft peaks
• raspberries
• rutebiler, broken up
• candles

Directions:

Fold in the crushed rutebiler in the whipping cream, until well mixed, set aside.

Place a cake slice on a cutting board, inside a cleaned rim of a springform. Spread the whipped cream/rutebiler mixture on top. Place another cake disk on top. Spread a good layer of jam on top, all the way to the edge.Put the banana slices on top. Spread a thin layer of whipped cream, to fill out the holes between the banana slices. Place the last cake disk on top. Remove the spring form, and carefully place the cake on a cake stand.

Cover the top of the cake with whipped cream, then pipe more whipped cream onto the sides of the cake using a star tip.

Decorate the top with raspberries, rutebiler and candles. 

Enjoy!

Chokoladelagkagebunde - Chocolate Cake

Chokoladelagkagebunde - Chocolate Cake

Great light chocolate cake for classic Danish layer cakes.

Makes 2-3 thin cake discs, depending on your slicing skills.

Ingredients:

• 4 eggs
• 120 g sugar
• 85 g flour
• 50 g unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon espresso, cooled (use milk if you don't want the coffee taste)
• ½ teaspoon vanilla paste

Directions:

Preheat the oven to 355℉ (180℃), or 465℉ (240℃) if baking one disc at a time.

Spray a 9-inch (22 cm) springform. Place a piece of parchment paper in the bottom and spray this too. Set aside. (Repeat if baking one at a time)

Sift flour, baking powder and cocoa powder together, set aside.

Whisk the eggs light and foamy with the sugar, it takes about 5 minutes to get maximum foaming when whisking on a stand mixer. 

Very gently fold the dry ingredients vanilla paste and coffee in the foamy eggs. Be very careful not to deflate the egg mixture to much. 

Pour the batter in the prepared springform.

Bake the large cake for 20-25 minutes, until a cake tester comes out clean.

When cooled completely, place the cake on a sturdy work surface. Using a long serrated knife and a sawing motion, split the cake horizontally. Don't worry if the layers are not perfectly even. The filling and frosting will mask that. 

If baking 3 thin cakes:

Divide the batter in 3 9-inch pans. And bake the cakes at 465℉ (240℃) for about 5 minutes, until a cake tester comes out clean.

Use the cake discs with your favorite filling for a perfect layer birthday cake.

Enjoy!

Nødde-Lagkagebunde - Hazelnut Cake for Danish Layer Cake

Nødde-Lagkagebunde - Hazelnut Cake for Danish Layer Cake

When making traditional Danish layer cakes I like using different types of cakes. This will give different textures and tastes. This one is really good, with a hit of hazelnut flavor. 

Makes 2-3 thin cake discs, depending on you slicing skills.

Ingredients:

• 6 whole eggs
• 2 egg whites
• 75 g sugar
• 1 teaspoon baking powder
• 100 g all-purpose flour
• 50 g hazelnut flour

Directions:

Preheat the oven to 400℉ (200℃).

Spray a 9-inch (22 cm) springform. Place a piece of parchment paper in the bottom and spray this too. Set aside.

Whisk the eggs light and foamy with the sugar, it takes about 5 minutes to get maximum foaming when whisking on a stand mixer.

Mix flours and baking powder together, and set aside. 

Very gently fold the dry ingredients in the foamy eggs. Be very careful not to deflate the egg mixture to much. 

Pour the batter in the prepared springform

Bake the large cake for 20-25 minutes, until light brown.

When cooled completely, place the cake on a sturdy work surface. Using a long serrated knife and a sawing motion, split the cake horizontally. Don't worry if the layers are not perfectly even. The filling and frosting will mask that. 

Enjoy!

Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers

These stuffed peppers were really delicious. The peppers were sweet and perfectly roasted, but without getting mushy and bland. The filling was soft and flavorful. I don't like when the filling comes out like a little hard meatball. This gives me flashbacks to bland stuffed cabbage (kåldolmer) dinners in my childhood. The greek flavors is just as vibrant as the colors of the beautiful roasted peppers.

Serves 3-4

Ingredients:

• 100 g orzo
• 1 red onion, chopped
• 2 garlic cloves, minced
• 450 g (1 pound) ground lamb
• 1 teaspoon oregano
• 1 teaspoon chopped, fresh mint leaves
• 1 little handful Italian parsley, chopped
• 1 can diced tomato, drained
• 10-12 pitted kalamata olives, chopped
• 3 tablespoons crumbled feta cheese
• salt & pepper to taste
• 4 bell peppers
• olive oil

Directions:

Cook the orzo according to the package, I used the liquid drained from the tomatoes in the cooking water. 

Prehaet the oven to 400℉ (200℃).

Sauté the onions until translucent, add garlic and meat and brown it. Remove from the heat. Mix in spices, herbs, tomato, feta, olives and the cooked orzo, season with salt and pepper.

Cut the tops of the peppers, and remove the seeds. Coat the outside with olive oil, and place them in an ovenproof dish. Fill the peppers and place the top on the peppers as small lids. Bake the peppers for 30-40 minutes until the peppers are tender, but still holding up.

Serve the peppers with a simple greek salad, containing greens, cucumber, red onions, tomatoes, olives and feta.

Enjoy!