February 11, 2015
This super fantastic white chocolate and licorice cake has just been published in the Danish magazine Countryliv, that comes out with Isabellas. Here you can find the recipe in English:
White Chocolate with licorice and Almond flour:
150 gram butter
150 gram white chocolate
150 gram cane sugar, the light one
2-3 teaspoon licorice powder
100 gram almond flour
Heat up the oven at 175 degrees C
Place baking paper in the button of a medium sized round baking tray, which
also has been buttered inside.
Slowly melt butter and white chocolate in a pot at low heat.
Let it cool down.
Whip cane sugar, eggs and licorice powder well. Poor in the melted and cooled down chocolate and butter.
Gentle turn in the almond flour.
Poor the dough in the baking tray
Bake 40-45 minutes.
When finished cool the cake, and place it in the refrigerator over night.
Cut in small pieces, grate white chocolate over the cake, and here served with rosmary flowers and Easter chocolate eggs.
December 28, 2014
Back from a nice Christmas holiday with the family I thought I just would like to share pictures from a nice little Christmas weekend trip I made mid December. We visited the cozy Rosendals Julemarked in Aalgaarde in north Seeland. I like the country style rusticness of the place, you can buy your Christmas tree, drink Glögg and eat Æbleskiver and then you can also buy fresh shoot pheasants. I really would like to try one of these pheasants one day, but first I have to learn how to clean them. Good job I have a friend that hunt and know how.
and a happy new year
July 27, 2014
While also enjoying the Sun and the Sea, this petite yarn store in Tisvildeleje, is most definately worth a visit. Here, the owner Susanne Fogh sells tiny skeins of lovely, self-dyed wool and silk, in delicate colours. The skeins are labeled: »Dried Walnut Shells, 1st bath«, »Dried leaves of Birch, 3rd bath, overdyed with Indigo« and so on.
And ended up making a (one of many, I should hope) little bookmark:
You can see the entire post and all of the pictures on my blog here: christineclemmensen.blogspot.com
May 14, 2014
Went to Iasos this weekend for reseach and inspiration
The food there was wonderful, and Turkish tea as well :-)
We had cheese, fresh tomatoes and olives for breakfeast,and aubergine heaven for lunch (and dinner) – I must learn how to make this:
I truly hope to come back to this place.
May 12, 2014
April 16, 2014
February 3, 2014
I have together with the designer Annette Egholm made the catalog showing her private universe.
And now I am very happy to show the result on my other blog: tinabrokhansen.blogspot.com
Hope you will have a great day.
December 31, 2013
November 12, 2013
Pictures from our August gettogether dinner in Martins lovely countryside house is shown
and us talking about the event. It was very nice to meet the lovely editor Sarah Lambersky,
who interviewed us in Copenhagen some months ago.
Here are a little more of the pictures from the Maroccan Harvest dinner with friends.
Seeing the pictures again I miss these nice August days, November is a little too rainy for my taste.
August 13, 2013
I know ... Christmas??? In August?
Well, to cut a short story long; last year I set out to make my own brandied cherries for the Christmas Cake, but alas, it seems that a good cherry season only comes along every second year—and last year wasn't one of 'em. Which means this year was! Yay!
And in the front yard of my childhood friend's garden is a cherry tree (can you hear the violins?) Oh yes, this year was going to be Christmas-Cake-with-home-made-cherries-year. For sure! (No pressure on the rest of the process of course ;-)
I remembered an old River Cottage episode with Pam Corbin making Cherry Brandy, mentioning that one could use the brandy soaked cherries for one's Christmas cake. The link with the recipe I followed and how-to is here, don't miss her sweet way and her adorable accent :-)
Cherry-O miss Sophie!
August 11, 2013
August 8, 2013
Have you ever traveled in Denmark and have been met with this classic Danish joke:
"try to say: Rødgrød med fløde"
(roedgroed med floede)
Well well impossible to pronounce for a non Danish person, such a bad trick we play on our visitors.
So naturally I also played that trick on food stylist Blake Mackay from Montreal, when he styled these summer desserts here in Denmark.
Here it is the classsic Danish summer dessert: Rødgrød med fløde in company with another classis
Danish summer dessert: Kærnemælkskoldsskål med kammerjunker.
Kernemaelk is a sort of buttermilk, milk with a sour taste. You add sugar, egg yolk, vanilla and lemon juice. You can either just drink it from a cup or put it in a small bowl and add the small cookies - Kammerjunker. Very refrishing on a warm summer day.
1 ltr. Kaernemaelk - Buttermilk
2 pasteurized egg yolks
4 tablespoon sugar
1 vanilla pod, cut open and scrape out the seeds
half a organic lemon, the juice and zest
Whipe the egg yolks, sugar and vanilla seeds very well, pour in the buttermilk stiring.
Taste with the lemon juice, do not make it too sour.
250 gram wheat flour
2 teaspoon baking powder
1 tablespoon vanilla sugar
75 gram sugar
75 gram butter
0.5 dl. cream
Mix the flour and baking powder, add sugar and vanilla sugar.
Cut the cold butter in and add the egg and the cream and mix very well.
To a smooth dough.
Roll the dough into a long sausage and cut in 2 cm pices. Put them on a baking plate
covered with baking paper and bake for 7 minutes or untill light golden in a pree heated oven at 200 degrees C. Cool them and crush them over the buttermilk desert.
Rødgrød med fløde: Mixed summer berries of your taste. Here we only have used red berries,
but you can also use blackcurrants or blackberries.
250 gram strawberries
250 gram raspberries
250 gram redcurrants
180 gram sugar
1 tablespoon potatoflour
about 1 dl water
Cleanse the berries and put them in a pot with water and sugar. Bring to the boil very carefully.
remove some of the foam. Boil very carefully for 3-4 minutes. To make it thicker pour in the potatoflour, which has been deluted in water, a little a time just before it boil.
Do not boil too much best if there still are some hole berries in. Tast if it need more sugar before cooling it down.
Cool down and serve with cold fat creame.
We also made a blended version with the creame wipped.
Enjoy and good August