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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

Chard lyf

Sarah vs Nature. Blood-Crimson colour coordination.

 

Rhubarb Chard, pizza-look alike tart.
Recipe courtesy of Jane Baxter. We reduced the quantity of butternut squash (less is more). We increased the amount of Blue Stilton (live like no tomorrow). We used walnuts as pecans evade our cornershop. More tabasco always welcomed. I would have made it 30 sage leaves rather than 20. Such is life.

—

Swiss chard, Squash & Blue Cheese Tart

• 175g plain flour
• 1 tsp caster sugar
• Pinch of salt
• 125g cold unsalted butter, diced
• 3 tbsp very cold water
• 75g pecan nuts
• 1 pinch cayenne
• A dash of Tabasco
• ½ tsp salt
• 1 butternut squash
• Olive oil
• 2 garlic cloves, finely chopped
• 2 small onions, sliced
• 300g Swiss chard (or spinach)
• 200g blue cheese, chopped (I use Devon Blue)
• 50g grated parmesan
• 20 sage leaves
• 1 tbsp butter

Briefly process the flour, sugar and salt in a food processor, add the butter, pulse until it resembles fine breadcrumbs, tip into a bowl and stir in enough water to make a dough. Wrap in clingfilm and chill for half an hour. On a floured surface, roll into a rough circle, lay on a greased baking sheet, prick with a fork and chill for 15 minutes. In a 200C/400F/gas mark 6 oven, bake the pastry for 10–15 minutes, until golden brown.
Mix the pecans, cayenne, Tabasco and salt on an oven tray and bake for five minutes, until lightly toasted.
Halve, deseed and peel the squash, and chop into 2cm cubes. Place on an oven tray, toss in oil, season and bake for 30 minutes, until tender. Sprinkle over the garlic, bake for five minutes, then set aside to cool.
Gently sweat the onions in oil for 20 minutes until soft but not brown, and set aside. Separate the chard stalks and leaves. Chop the stalks into 1cm pieces, blanch in boiling, salted water for four minutes, remove with a slotted spoon and set aside. In the same water, cook the leaves for a minute, remove, refresh under cold water and squeeze out any excess. Add the stalks and leaves to the onions, mix well and season.
In a bowl, combine the pecans, squash, chard and cheese. Use this to cover the pastry base, sprinkle parmesan on top and bake for 10 minutes. Fry the sage in butter until crisp and use to garnish the tart.

Food

Tina Girouard, Carol Goodden, and Gordon Matta-Clark in front of Food, restaurant, New York, 1971

Photograph by Richard Landry
Writing by Gordon Matta-Clark.

Carol Goodden and Gordon Matta-Clark opened up Food in New York in the early 1970s on the corner of Prince and Wooster. The restaurant, essentially the first in SoHo, was run by artists and served mostly artists, with the cooking itself becoming a performance of sorts. This transition of the space from a failed Puerto Rican restaurant to Food’s occupation to an alternative space that functioned as and questioned art and the potential in economic models based on something other than profit growth.

http://www.nytimes.com/2007/02/21/dining/21soho.html

Grashopper in the sage

MC Master Chef!!!!!!!!