DK Christmas

PERNILLE'S MUM'S BREAD

Pernille's mum's bread with 100g semolina + oil and quite a bit
of sea salt on top – makes for a crusty great experience

Pernille's mum's bread with 100g of oats (ad a bit extra water for the oats)
– Extravagantly poured into a bread shape for a fancy touch

Early teen receipe from my friend Pernille's mum (as in I was a teenager). This recipe is A M A Z I N G! I passed it on to my mum, who then started making variation by adding 100g of other flour (see above for two recent variations).

JUST DO IT. 

It is a success every time and it is super easy to make. Here's the recipe:
3/4 of a fresh yeast pack (if you are so unlucky to live in a country where fresh yeast is hard to get a hold of 14g of dried yeast can be used, ad a pinch of sugar to get it going then)
4 dl tepid water
2 tsp of salt
500g flour (as mentioned, can be exchanged with 400g of normal flour and 100g of oats, semolina, rye or... Use a strong white flour it is really worth it as the bread gets alot better than crappy normal white flour)
–
Mix water and yeast in a big bowl till the yeast has dissolved, ad flour and salt and mix with a hand mixer (or if you are the lucky owner of a mixer you can do it in there). As with any bread making the success is in the effort of actually holding the hand mixer for ten minutes so the dough gets a bit bouncy - There's some molecular explanation to this, we don't know exactly why... Don't worry that the dough is quite wet, this is the whole point of this bread. It's Easy: Mix in bowl. Leave. Pour onto baking tray. Leave. Bake. Done.
Now leave the dough to rest under cloth for 1 hour. Then poor it onto a baking tray with baking paper on it (or if it is fancy you can pour it into a bread shape but that just creates more washing up). Now leave it to rest for another 1/2 hour on the baking tray. Sprinkle with oats or flour or oil or nothing, then bake for 1/2 hour in the bottom of the oven at 225º. (if you don't put oil on top it is recommended to sprinkle with water half way through baking as this makes the crust crunchy). Let it cool a bit and then EAT.

E5 0DN garden lunch

first summer garden lunch

The easiest baked peppers from my mum's receipes (can feed 4 as a side dish):
-
2 peppers (yellow, red, orange)
2 big ripe tomatoes, finely chopped (half a can of tinned tomatoes can successfully be used in winter times)
2-3 slices of stale bread, finely chopped or put through the blender
1-2 cloves of garlic, finely chopped
finely chopped parsley
salt and pepper
olive oil
-
Pre-heat oven to 200ºc. Cut the peppers into small boats and place them in an ovenproof dish. Mix the finely chopped tomatoes with garlic (we prefer two cloves...) and parsley, season with salt and pepper (generously) add a slug of olive oil. Spoon in a tablespoon of the tomato mix in each pepper boat. Sprinkle a layer of chopped bread crumbs over each boat and finish with a drizzle of olive oil and salt and pepper.
Bake the peppers for half an hour.
-
EAT
-
Hot or Cold

empty plates!

Pastis Fishmarket - DK KBH

BEST Fish pie in Copenhagen, found when my Farfar took me to Pastis Fishmarket
- Hovedvagtsgade 2, København K 1103, Denmark
http://www.fishmarket.dk/

DK Meat Bonanza XMAS

Meat bonanza with a twinkle

The secret to the crunchiest "flaeskesvaerd" (crackling)...
LOTS of salt rubbed in-between the scores - bay leaves as well...

sauce and caramelised potato heart attack !

oh yeah the vegetable