DK food so far ...

Mum's late night platter
-
home made potato salad
cold roasted culotte
smoked salmon
Swedish style sweet buns

T H E    C L A S S I C

Lunch courtesy of Roskilde Festival

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.

A little of what you fancy

Finally got to go to A little of what you fancy on 464 Kingland Road, London E8 4AE!
The place has been open for about 6 months, but I think my wallet had told me to wait for my mum to come visit and take me there... It's a little in the expensive end, sharing starter and desert, two mains, two glasses of white, half a liter of red, two espressos came to £76.50 - BUT the quality of the food was amazing. The dishes were simple letting the ingredients speak for themselves. Almost like Italian cooking... But with a East London vibe.
The place has a very nicely relaxed atmosphere and the service is sweet and the kind that knows when they need to pass by to check you haven't fallen of your chair of pure joy.
Here is what we ate:

Smoked Salmon, ryebread, capers berries, peashoots

the salmon was soft as butter, and the ryebread was soft inside with a crunchy crust

Mouthwatering tower of lamb cutlets, jersey potatoes and wild garlic pesto

The dessert was so delicious I forgot to photograph it...
Olive oil cake with salty caramel ice cream

JUST GO!
http://www.alittleofwhatyoufancy.info/

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