Pasta a la Fridge Hunger

 

Bit of broccoli, some Cumberland pork chipolatas, small bit of soft goats cheese, the last bit of Parmesan, pasta water, salt, pepper, splash of oil, a basil leave or two and a bit of chopped parsley - All mixed with Spaghetti! That's what the fridge offered today.

A snack at Retour (DK)

 

Best 50 kroner snack ever at Retour restaurant in Tordenskjoldsgade in Copenhagen. Was so good and filling that there was almost no space for the main and for what amounts to five British pounds we think that's a bargain!

On the plate: fois gras, duck rillette, saucisson, Parma ham, quail egg mayo, speck, salted almonds, gerkins ~ yum

Retour in Copenhagen

Tesco Madder

  

Fresh broad beans, potted, blanched, mashed with olive oil, garlic, chopped mint, squeeze of lemon juice, salt and pepper. Served with fresh goats cheese on toasted sourdough and a sprinkle of mint.

E A T

P O R R I D G E

The secret of good porridge:
One part good oats to two parts milk ( yes only lactose intolerance is accepted if you want to make porridge with water)

Low heat ~ constant stirring ~ patience

Result = smooth creamy porridge

Serve with fruit / nuts / jam / honey / cinnamon / ...

Must Buy Must Read

http://thegourmand.co.uk/

A P P L E B O N A N Z A

Apple Harvest - DK Sept 2012

Must find lots of apple recipes! Send me some good apple chutney ones please!

Home grown Summer Berries

Do nothing, just eat them straight of the bushes and plants!

K Å L

I got this recipe from Martin and it is gooooood!
Easy and tasty and quick as well, oh so many benefits! What am I talking about? I'm talking about KÅL = Cabbage. D you should try this, I think you would like it too.
Translation of the recipe:
Cabbage
Olive oild
Chorizo
Mustard
Lemon
Chili
Cashew nuts
Pepper

Heat a pan over medium heat and fry everything, don't kill it. Serve on a plate with a fork. Y U M.

Cabbage has a tendency to look less appealing, but that all depends on what kinda cabbage one uses and that you don't overcook it. I think the most eyecatching and summery one is Spring Cabbage also known as Ox Heart Cabbage or Brassica Oleracea capitata conica.

Here's how it looked when I made it, I didn't have any cashews and I had a normal white cabbage hence the not so glamorous look ... But it still worked fine.

Yotam Ottolenghi - soon going...

A Dario Ottolenghi treat!
How lucky to be Dario's flatmate and often come home to this Ottolenghi treat, warm glass noodles and edamame beans... I miss it!
I'm going to Ottolenghi next week for the second time (not meaning to rub it in or anything...) and just found out that you can get THE WHOLE back catalogue of his The New Vegetarian recipes for Guardian on the Guardian website!

See here

For the Edamame treat click here
Dario please make it for me soon!

Pasta for Graphics Design nerds...

I BOUGHT IT!
Couldn't help myself...

I'm a graphic designer...

And I like food...

Jacob Kennedy and Caz Hildebrand's cookbook "The Geometry of Pasta":

 Buy it yourself here:

Geometry of Pasta

I still have yet to cook a dish from it...

More to come about this when it happens...

Shrove Tuesday

 
Pancake day! What better national day then Pancake day?
I had to make pancakes in some shape or form and opted for the more posh'ish version of a pancake cake. I had seen this cake in one of the many jamie oliver tv-shows - can't remember which one cause he's done so bloody many and I have probably seen them all... and I have been wanting to try it out. A stack of pancakes, it is a bit of a childhood dream.

I'm feeling too lazy so you can find the recipe here (then jamie gets some more hits to his site, one in a million):
Jamie Oliver's Pancake

So to a few hick ups... I didn't use self-raising flour which resulted in quite dense heavy pancakes, I had to add almost an extra cup of milk to make some more edible layers.
Then I would say, even though I'm a huge fan of bitter chocolate, that the chocolate and nut filling was a bit too NOT sweet for my concrete pancakes. I don't dare say it, but I think I would do half half of milk and dark. Also I would go for 200g of chocolate and not 150 - you can never get too much chocolate! Another good idea would have been to use a much smaller pan. I was going for large, it must be some craving for going to the states which made me do that. I think a pancake sized between an american breakkie pancake and a french crepe would be ideal. Well if you want the tower feeling of a cake... Hence the childhood dream!
Also don't whip the double cream too much like I did, it is so much better when it is still a bit runny. All in all not a super day for my cooking skills but it did still taste bloody good!!

Here's my Childhood Danish Pancake Hero:
RASMUS KLUMP

DK Christmas

THE cinnamon swirls!

Homerton version!

Cinnamon has been a favourite of mine since I was a kid. For many years I swore to a recipe that used 2 packs of butter — Y E S you can never get too much butter! But then I got a baking booklet from my mum with recipes from Løgismose chefs. In this booklet was a recipe for cinnamon swirls with Marzipan in the filling... This is called Remonce filling in Danish... Since I tried them I had to skip the 2 pack butter recipe for the marzipan one. S O R R Y butter!
The marzipan makes the filling caramelly and it is a cake hit with everyone! SO MAKE THEM!
The recipe in the book seemed slightly odd, so I added 200g extra flour to the dough. It is still a bit tricky to roll out but nonetheless so good you have to make the effort.

D O U G H

• 0.5 l full fat milk
• 100 g butter (YES)
• 25g fresh yeast (or in UK 14g dry yeast...)
• 2 tbsp sugar
• 1 tsp cardamom
• 600 g plain flour (Allison Strong White Bread Flour is superb! or even the premium very strong version is great as well, strong flour really makes a difference as the dough gets a slight chewy texture which suits the caramelly filling)
• 1tsp salt

F I L L I N G

• 150 g soft butter (YES)
• 150 g marzipan (try and get one with a high percentage of almonds)
• 150 g muscovado sugar
• 1 tbsp cinnamon

Heat the milk over medium heat and melt the butter in the pan with it. Make sure the mixture is tepid when mixing in the yeast, stir till yeast is completely dissolved. Ad sugar, cardamom, flour and salt and stir well. I'm a sucker for using the hand mixer with the dough kneaders, I'm to lazy to put in the muscles... Mix for 5 min and let it raise in a warm spot for 30 min.

Whip the butter, marzipan, muscovado sugar and cinnamon together to an airy mixture (if you cut the butter and marzipan into small cubes before mixing it will make the process a lot easier).

Flour the surface and roll out the dough to a rectangle roughly 2 cm thick, smear on the filling (To the edges!). Roll lengthwise and cut the roll into 1.5 cm slices, makes nearly 20 swirls. Place them on a baking tray with baking paper or put them in a round cake tin and the leftovers on the baking tray.
Bake for 15 min at 200 degrees Celsius. E A T !

This is how the professionals makes them look...

Pernille's mum's bread turned into Foccacia

We went to a  Swedish Crayfish birthday party - and it was one irresistible amazing feast which turned into dancing way into the early hours of Sunday! Thank you for a lovely party Sara and one more happy birthday!
For the table we contributed with homemade bread. We turned Pernille's mum's bread into Foccacio by adding 100g of coarse Durum flour and big slugs of olive oil. After it had raised the last 30 min on the plate we poked holes in it and poored more good olive oil overy it and added twigs of herbs rubbed in oil from the garden - there's only one thing to say:
D–O  I–T!

The 10 best meals in the movies

Tom and Mrs Waters get stuck in

The food-sex relationship has been worked to death over the years — but perhaps this one blunt scene in which Tom Jones (Albert Finney) and Mrs Waters (Joyce Redman) eat lustfully at each other, as a kind of gastronomic foreplay, can stand for the rest: first a chicken leg, then an oyster, finally a pear, the juice dribbling down their chins. It’s curiously unsexy but at least they seem to be having a good time

http://www.guardian.co.uk/culture/gallery/2011/jul/24/food-and-drink?picture=377153740#/?picture=377153783&index=2