Wednesday, December 20, 2006

Quick cranberry jam

I had some fresh cranberries left over in the refrigerator from a couple a days ago. And why waste good food? So I decided to make a quick jam to eat during the holidays!

250 g fresh cranberries

150 g sugar

2 tbsp water

Put the fresh cranberries, sugar and water into a pan a bring to the boil. Boil for about 5 minutes over low heat. And put into a jar.

Chocolate mousse

Chokolademousse, chocolate mousse and mousse au chocolat. Three different names...but the same wonderful dessert, if you ask a Dane or a person with either an English or a French tongue. I fully understand why this dessert is a classic! I mean... how can you possibly not enjoy the taste of chocolate and the creamy texture!? The combination is sublime! I like dark chocolate, but sometimes I prefer more roundness to chocolate recipes and that’s where the sugar and vanilla come into the picture. The original recipe is made by Morten Heiberg, a Danish wonder in the world of desserts, a long side Markus Grigo. However, I’ve slightly changed it, and this is how I like to make my chocolate mousse now!

1 ½ dl whole milk

2 egg yolks (35 g)

25 g sugar

5 g vanilla sugar

100 g valrhona chocolate caraque 56 %, chopped

2 dl cream

Prepare a crème anglaise by bringing the whole milk to the boil in a pan. Whisk yolks, sugar and vanilla sugar together in a bowl until white and fluffy. Pour the hot milk into this mixture continuing to stir. Return the mixture to the pan and stir until the temperature is 85 degrees celcius. Pour the mixture into the bowl again and stir to cool down a little. Add the chocolate. Cool down. Whip the cream until soft peaks form. Fold it slowly into the chocolate. Pour into 4-6 individual serving glasses and refrigerate for at least 2 hours before serving.

Sunday, December 17, 2006

I love Blondies!

I might as well admit it now... I have a passion for all things sweet and especially chocolaty things! Blondies have for a long time been on my to-do-list! But I couldn’t really find a recipe (though I know that there are tons of blondie recipes), so I just made my own recipe, and they actually work quite well I think!

As normal brownies these blondies are best made a day in advance, so they have the time to set and get the real consistency!


200 g butter

200 g white chocolate

125 g flour

3 eggs

200 g sugar

½ vanilla pod

½ tsp salt

100 g almonds – chopped

zest of an orange

Preheat the oven to 180 degrees celsius

Melt butter.

Melt chocolate over a bain-marie.

Beat flour, eggs, sugar, vanilla pod and salt well together.

Slowly mix in the butter. Add the chocolate and stir until evenly mixed.

Finally add the almonds and orange zest and then pour the mixture into a square cake pan (23 * 23 cm) lined with baking paper.

Bake for 26-28 minutes


I've finally taken the first step into the world of active foodblogging. I look at foodblogs practically everyday, and I've wanted to do this for a long time. To be able to share my passion for cooking and eating with the other fantastic and wonderful foodbloggers from all over the world! My other passion is french, so if I suddenly start talking french, then you know the reason. Comme je viens de vous tous dire j'ai deux passions: la cuisine et la France!

The first recipe I'd like to share with you is an old family thing handed down to me by my grand-mother. It’s a very tiny cookie/biscuit called pebernødder in danish (Peppernuts or noisettes de poivre) though the lack of pepper in this recipe. It’s a must Christmas Eve, and it doesn’t ruin your appetite! On peut en grignoter beaucoup sans avoir trop mangé!


125 g butter or margarine, softened *

300 g sugar

3- 3,5 dl cream

1 big tsp cardamomme

1 big tsp cinnamon

1 big tsp grounded ginger

1 kg flour

1 tsp ammonium carbonate

Beat margarine and sugar well together. Then add the cream. Mix flour with the spices and the ammonium carbonate and add to the creamy micture. Mix all well together and roll into thin rolls. Wrap in a baking sheet and rest in the refrigerator over night. Cut into 3 mm slices and bake at 190-200 degrees until golden preferably on a dark baking tray brush with melted margarine.

* Though I normally only use butter when I bake and cook, margarine actually works better in this old recipe... don’t ask me why!