Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Gruyere & Thyme Gougères

Appetizer, SnacksTove Balle-PedersenComment
Gruyere & Thyme Gougères

Gruyere & Thyme Gougères

Gougères are the perfect party snack served with a glass of sparkling wine. They are totally addictive. Gougères are small savory hors d'oeuvre made with choux pastry with addition of some kind of strong dry cheese like parmesan, gruyere, or a sharp cheddar. 

You can choose to fill the Gougères with some kind of creamy savory filling, or split them to make tiny sandwiches with ham or salmon. 

Makes about 30 small bite-sized puffs.

Ingredients:

  • 250 ml water
  • 100 g butter
  • 130 g all-purpose flour
  • 4 eggs
  • 100 g gruyere cheese
  • 1 tablespoon fresh thyme leaves, chopped
  • 1-2 pinch salt

Directions:

Preheat the oven to 400℉ (200℃). Grate the cheese and chop the thyme, set aside.

Put water and butter in a medium saucepan and bring it to a boil over medium heat. When the butter is all melted add all the flour at once, and stir the mixture with a wooden spoon. Lower the heat and keep stirring until a dough is formed and it pulls away from the sides of the pan and is slightly shiny.  Remove from heat.

Keep beating the dough with the wooden spoon until slightly cooled, about 2 minutes.  

Beat all the eggs in a bowl. Add a little of the beaten eggs, incorporating it thoroughly before adding more. Add the egg in small amounts until you have a thick paste but not runny at all. Stir in the cheese and thyme.

Fill a large pastry bag fitted with an open tip, with the dough. Pipe quarter-size circular mounds about 2 inches apart, onto the parchment paper. To get the best tops on the gougéres stop pressing on the pastry bag before you lift it, make a small circular move with your wrist as you lift the tip of the puff. Dab the tops of each gougéres with a fingertip dipped in water to smoothen the tops. 

(You can freeze the gougéres unbaked, at this point, and bake them right out of the freezer, adding a few more minutes to the bake time.)

Bake them for 18-20 minutes, until they are puffed up and golden brown.

DO NOT open the oven while baking, it will cause them to deflate.

Let the gougères cool slightly before serving.

Serve the gougères as a snack with a good glass of sparkling wine.

Enjoy!

Homemade Neapolitan Ice Cream

Desserts, Ice CreamTove Balle-PedersenComment
Homemade Neapolitan Ice Cream

Homemade Neapolitan Ice Cream

Growing up we called Neapolitan Ice Cream for rainbow ice cream or regnbue is in Danish. And this were the go-to ice cream for children's birthdays. Rainbow ice cream and meringue tops and you have the start for a great party. Of course, back in the days most parents woulds buy the ice cream and not even attempt to make their own. But when you have seen how little the ice cream would change shape after 30 minutes on the kitchen counter, you might think a little about what you and your kids puts in their mouths, even when you are snacking. Nowadays you can get an affordable ice cream maker, and make the perfect ice cream without adding any thickness and additives.

Makes a pint + some leftovers (they evaporated quickly here 😳)

Ingredients:

Strawberry Ice Cream:

  • 450 g fresh strawberries
  • 150 g sugar
  • 5 egg yolks
  • 200 ml heavy whipping cream
  • 400 ml whole milk

Chocolate Ice Cream:

  • 100 g milk chocolate
  • 1½ tablespoon unsweetened cocoa powder
  • 200 g sugar
  • 5 egg yolks
  • 200 ml heavy whipping cream
  • 400 ml whole milk

Vanilla Ice Cream

  • 200 g sugar
  • 5 egg yolk
  • 1-2 teaspoons vanilla paste
  • 200 ml heavy whipping cream
  • 400 ml whole milk

Directions:

Strawberry Ice Cream:

Rinse and cut up the strawberries. Heat the strawberries with half the sugar until boiling, turn off the heat, and let it cool for a few minutes. Blend the strawberries, and run the mixture through a strainer, to get rid of the seeds. Cool the mixture.

Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath. 

Whisk the egg yolks pale with the rest of the sugar. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don't want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃. 

Pour the hot mixture through a strainer into the cool cream. Stir until the custard is cooled completely. Stir in the strawberry mixture.

Freeze the custard in your ice cream maker according to the manufacturer's instructions. 

Pour/scoop the ice cream into a lined loaf pan, filling it a about ⅓. Freeze the ice cream, while making the vanilla ice cream.

Vanilla Ice Cream:

Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath. 

Whisk the egg yolks pale with the rest of the sugar, then whisk in the vanilla. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don't want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃. 

Pour the hot mixture through a strainer into the cool cream. Stir until the custard is cooled completely. 

Freeze the custard in your ice cream maker according to the manufacturer's instructions. 

Pour/scoop the ice cream on top of the strawberry ice cream, filling up another ⅓. Freeze the ice cream, while making the chocolate ice cream

Chocolate Ice Cream:

Gently melt the chocolate with a splash of the milk, stir in the cocoa powder. Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath. 

Whisk the egg yolks pale with the rest of the sugar. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don't want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃. 

Mix the hot milk with the chocolate and pour it through a strainer into the cool cream. Stir until the custard is cooled completely. 

Freeze the custard in your ice cream maker according to the manufacturer's instructions. Top of the loaf pan with the chocolate ice cream. Freeze the now finished Neapolitan ice cream at least overnight before serving.

Enjoy!

Pickled Red Onions

condiments, Sides, veganTove Balle-PedersenComment
Pickled Red Onions

Pickled Red Onions

These pickled onions are so good on a hotdog or a burger. Skip the raw onions and give these a try, you will not regret it. 

Danes like pickled things. My parents had a large vegetable garden, so my mom pickled a lot of the vegetables. I think most cultures pickle their different crops and even fish and meats to preserve them, for times with less abundance of fresh produce. Nowadays we do not have to preserve our produce, because of the global trading. You will always be able top get fresh strawberries, even in January. In my point of view this makes them less special, and you do not appreciate them as much, when you don't have to wait for the seasons.  From an economical and environmental standpoint, eating local produce when they are in season makes more sense. In a perfect world I would do that, and in my imperfect world I strive to do that.

Ingredients:

  • 2 medium red onions
  • 1 cup (240 ml) vinegar, I prefer a white vinegar
  • 1 cup (200 g) sugar
  • 10-15 peppercorn (I used red)
  • 2 dried chilies

Directions:

Scald a glass jar and lid with boiling water, set aside. 

Thinly slice the red onions. Place the sliced onions in the glass jar.

Bring the vinegar to a boil, and dissolve the sugar in it. Add the spices and let it come to a boil again. Pour the hot vinegar over the onions until they are covered. Put the lid on, and let the onions cool down, 
Serve the onions on hotdogs, burgers or as a tangy side to your dinner.

Enjoy!

 

Cloud Eggs

Breakfast, BrunchTove Balle-PedersenComment
Cloud Egg

Cloud Egg

Cloud eggs is the new kale/black or whatever the new trend is. So I had to try it. Normally I'm not a big fa of baked eggs. The rubbery texture of baked eggs do not agree with me. So the fluffiness of the cloud eggs could be the solution for a baked egg in my world. Plus adding cheese and ham to the egg, makes it a home run in my book.

Makes 4

Ingredients:

  • 4 eggs, divided in yolks and whites
  • ½ cup (1 dl) grated parmesan
  • 4 thinly slices of ham, diced
  • chives
  • salt & pepper

Directions:

Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.

When I divide the eggs, I place each yolk in its own little prep bowl, making it easier to place the yolks on their own little cloud.

Whip the egg whites until stiff peaks. Gently fold in cheese, ham, and season with a little bit salt and pepper. 

Place the 4 mounds of the egg whites, making the mounds so they look like little nests (clouds), with an indentation in the center.

Bake for 3 minutes, and remove from oven. 

Carefully place a yolk in each cloud, sprinkle with a little pepper. Bake for another 3 minutes, until the yolks are just about to set.

Serve immediately with a sprinkle of chives on top.

Enjoy!

 

Homemade Sandwich Bread

Bread, Breakfast, BrunchTove Balle-PedersenComment
Homemade Sandwich Bread

Homemade Sandwich Bread

I have missed a great sandwich bread. One with seeds, and some bite to it. Most sandwich bread in stores around here are plain white bread, not worth the calories. 
With all my baking experience, I should have taken the regular bread I bake, into a loaf pan. But apparently I needed another Dane to make this connection for me. Thank you very much Charlotte.

Makes 1 loaf.

Ingredients:

  • 500 ml lukewarm water
  • 5 g yeast (1 teaspoon dry yeast)
  • 50 g flaxseeds
  • 50 g rolled oats
  • 70 g sunflower seeds
  • 3 teaspoons salt
  • 100 g whole wheat flour
  • 425 g all-purpose flour

Directions:

Dissolve the yeast in the water. Mix in the rest of the ingredients, the dough should be on the wetter side. Cover the bowl with plastic wrap. Let the dough rise for 4-6 hours. Pour the dough onto a lightly floured surface and fold the dough into it self and shape a loaf. Place the loaf in a greased dish, sprinkle with flour and let it raise covered for another 90 minutes.

Preheat the oven to 500℉ (250℃), with your loaf pan inside.

Gently pour the dough into the hot loaf pan, put a lid (made of foil) on the pan, and bake the loaf covered for about 30 minutes. Remove the lid, and bake the bread for another 20-25 minutes until golden brown.

Let the loaf cool on a wire rack before slicing.

Enjoy!