April 22, 2012

All around A Little Pistachio Cake and some Pansies.






































































This little very delicious Pistachio Cake I have found inspiration to in the cookbook "Meyers Kager" from the Danish cook Claus Meyer. I very seldom eat cakes and when I do the cake have to be of very good quality, rich and good ingredients - this is absolutely great.

Well I love Pistachios and are aboslutly in love with Pansies - big love, so here I combine the two. Pansies are fantastic decoration on cakes and then they are also eatable. For decoration I also have found a very special berry in the local supermarked - A Strassberry. A Strassberry is a hybrid of Raspberries and Strawberries. It is and old sort, that originate from South America from the 1900. It has been relanced in England and now you can also find it aganin here in Copenhagen. A very aromatic berry, I would love to grow them in the countryside.

Pistachio Cakes 10 pcs.

125 unsalted Pistachio nuts without the shell and you also have to put them in boiling water to remove the brown skin.
125 gram cane sugar
7 Egg whites (210 gram)
250 gram butter
210 gram icing sugar
85 gram wheat flour

Preeheat the oven for 180 degrees C. hot air - Convection Oven.

Strip the skin of the unsalted Pistachios or else the cakes will become more brown than green.
Blend the Pistachios with the cane sugar in a Food processor very fine, add the egg whites blend a little more to a total mass.
Put the mass in a pot and heat slowly while stiring, let it roast a couple of minutes until it thikens a little.
Take off the heat.
Melt the butter and put in the icing sugar and wheat flour through a sieve while stiring to avoid lumps.
Now turn the Pistachio mass in the butter mass and mix it all very good.
Put the dough in the refrigerator and let it rest for one hour.
Then fill the dough in small forms, I use a silicone form, that I just invested in.

Bake the cakes in the middle of the oven for 10-15 minutes at 180 Degrees C.
Turn down the heat at 150 Degrees C and bake for further 10 minutes, watch them so they dont turn
brown.
When cooled down sprinkle with icing sugar, Serve with Creme Fraiche/Sour Cream and sprinkle with Vanilla. Decorate with Pansies and berrys.

Enjoy
Tina Brok

Read More...

April 2, 2012

Rustic Easter lunch.







































































































































Easter is just around the corner with the first signs of spring, and a time to celebrate with family and friends and eat Easter Lunch. Here I have put together an Easter Lunch with fish and eggs - traditional Easter ingredients. Quale eggs, fried Cod roe, Small Lobster tails, Lump Fish roe on Bliniss and a mixed green salad. For the salad I found a very special organic lemon from Italy called "Cedron", and you can eat it all, the white is not bitter but very tasty. For dessert we can eat the Macarons that I decorated the table with and I have made healthy raw treats formed like Easter Eggs and roled in Matcha Green Tea powder and Spirulina powder. A little spring boost.

The Easter Table is set with quale eggs with cress, you can grow them yourself, but have to start 14 days before using them, here I just bought the cress and cut out small pieces to put in the eggshells. The china Eggs are from the Danish company Royal Copenhagen I just changed the ribbons to more rustic colors. And then my creative blog partner Christine knitted these fantastic birds in matching colors, and the watercolor and ink carton Quale eggs we used for place cards at the table.

Recipies Ester Lunch:

Quale Eggs fried with bacon:
You just fry the eggs as normal eggs, just a little less as they are smaller.

Cod Roe fried and served with pickled mayo:    (Boil the day before)
You can buy the raw Cod Roe at you fish shop. I boil water in  the keddle and pour it slowly over the Cod Roe and then boil it covered in water with peppercorn and dill for around 15 minutes at gentle heat. If it is a big piece it might need a little longer. Take it up of the water and cool down, you can cook it the day before serving. Just before serving you cut the Cod Roe into thin slices and fry in butter until golden. And serve with pickled mayo and salt marinated Capers.

Pickled Mayo:   ( Can make the day before)
Mayo, I use a good organic one, but you can of course make it yourself.
Finely chopped shallots
A little curry powder
A little lemon juice
Finely chopped pickled cucumbers
Capers
Salt/pepper

I have also made a very nice version with Christines home made pickles "Grandmorthers Pickles", you can find the recipe in an ealier post and then just mix the pickles with mayo.

Small Lobster tailes baked in the oven with butter and garlic and served Chili mayo and a small shot of green pea soup.
I prefer just to buy the tails and not the hole small lobster, as I only like to eat the tail. Wash the lobsters and but open the stomach and cut all the way through to the back, the you can find the small long intestinal, wash it out as you shold not it that. Place the cleaned lobster tails in an ovenproof dish, place small pieces of butter on the lobsters and grated fresh garlic, and sprinkle with flake salt.
Bake in the oven around 15 minutes at 200 degrees C. Served with chili mayo

Chili mayo:
Mayo I use a good organic one
Chili sauce, I use one that looks like Ketchup, that I buy in my Thai Supermarked.
Just mixe this as spicy as you like it.

Green Pea Soup with fresh mint:
Frozen Peas - one bag of 500 gram
1 big onion - roughly chopped
Chicken stock or Boullion powder
Fresh mint leaves
Olive oil
Salt

Chop the onion roughly and fry in the olie oil in a pot until the onions get a little transperent.
Pour in the peas, add a little more olive oil and fry 2 minutes. Pour in the chicken stock and just cover the
peas. Cook 10 minutes, take the pot of the heat and bled the soup with 5-6 mint leaves and taste
with flake salt.

Bliniss with Lump Fish Roes, Creme Fraiche, finely chopped red onions and chives. Remember flake salt and freshly ground black pepper.

Bliniss: Small buckwheat pancake
Pancakes: 4 pers.

1 dl Wheat flour
3 dl  Buckwheat flour
2 tea spoon baking powder
1 tea spoon Natron
1 tea spoon Sugar
1 tea spoon Salt

2 Eggs
3 dl  Buttermilk
4 table spoon Oil

Mix all the dry ingredients. Separate the yolk from the egg white, and whip the whites stiff and set aside.
Whip the yolks, the oli and the buttermilk together and mix it in with the dry mix. Finally turn in the wipped whites.
Let the dough rest in the refrigerator for minimun 30 minutes and fry the small pancakes in butter on a hot frying pan.
Mixed green Salad:
Just use a mix of your prefered greens.
The Italien Cedron - a special lemon, where you eats the hole thing.

Soya roasted almonds:
Heat up a fryingpan and add olive oil, put in the almonds and fry 2 minutes, pour on soya sauce and fry
2 more minutes stir and take of the heat and put on a plate to cool down.

Dressing: Just use your favorite dressing mine is:
Organic mayo
Olive oil
Lemon juice
Flake salt/pepper
Grated parmesan cheese

Raw treats:  (Can make the day before)
Mix all the ingredients in a foodprocessor, you can use what you have and like.
Dried dades
Dried apricots
Some almonds(I boile off the skin first)
Lemon zest and lemon juice
A little dark chocolate 80%
And I added a little hazelnutcream

Blend all the ingredients, form it into small eggs, and roll them in:

Matcha tea powder - the Matcha tea is mixed with grape sugar
Spirulina powder (algae) also mixed with grape sugar or Sukrin in a powdered form

Keep the raw treats in the refrigerator.

Have a fantastic blissfull Easter
All the best
Christine and Tina

Read More...