Cinnamon Rolls

An awesome Danish recipe.

Leg of Lamb

For the perfect Sunday roast.

Honey and Cinnamon Cookies

Delicious cookies.

Orange and Ginger Chicken Thighs

A summery chicken recipe.

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I'll be back in two weeks (?)

We're moving to a new apartment which means that we'll be without internet access for at least two weeks. ಥ_ಥ 
And this week, I tried out a recipe that just wasn't good enough so here is a squirrel:

This little guy was hanging around Hans Christian Andersen's grave (hence the Digteren)

Random Thursday: Cock's & Cows

Spring has definitely arrived to Denmark. A friend of ours came to visit which meant a lot of walking and the obligatory visit to Halifax. In Copenhagen, when it starts to get warm, everyone goes outside and sit under the sun for any other purpose than to enjoy the nice weather. And after living here for a while I can understand why.


We went to Halifax the first day and on the second day we decided to show our friend another awesome restaurant. Cock's & Cows it's a burger place very much like Halifax. They have really good burgers in a relaxed ambiance.


Cocks & Cows is home to what is considered by some the best burger in Copenhagen. Its name - The Governator.


Two burgers, two slices of bacon, two slices of cheddar cheese, onions rings and salad. I like to think that Ron Sawnson would greatly enjoy it. It's no meat tornado but it sure takes you a while to finish your plate.


I started by ordering one for me, but the waitress was like "You go girl!". And then I rethought the whole thing and went with something a little more modest. Mine was called CheeseN'Smoke and it was really good as well. You can never go wrong with cheese and bacon. 


If you're ever in Copenhagen you should give it a try. It's good stuff.

Algarve's Honey Cake

I looked at this recipe several times before deciding that it might be a good one. The fact that it includes olive oil on the ingredients list threw me off at first, but my curiosity got the better of me and I am grateful for it. It was an exceptional good cake with a lot of flavor and a very soft texture. Yes, it asks for a lot of honey, but in the end it was just the right amount.
I can't seem to find a tube cake pan in Denmark, which I think would benefit this cake a lot. Something like this:

I noticed that the sides of the cake baked a lot faster than the middle part, which could be solved with a pan like the one in the photo resulting in a moister cake.

And on the subject of cakes, the following quote from 1945 can be found on this chapter's introduction:
"A feitura dum bolo é a mais feminina de todas as actividades caseiras da mulher."
Which can be translated to:
"The baking of a cake is the utmost feminine of all of women's home activities."
That is beautiful.

Ingredients

  • 5 eggs
  • 250g (2 cups) flour
  • 250g (1 1/4 cup) sugar
  • 300mL (1 1/2 cup) honey
  • 2 tablespoons of olive oil
  • 1 teaspoon of baking powder
  • zest of half a lemon
  • pinch of ground cloves

Instructions

Preheat the oven to 180ºC (350ºF). Grease a baking pan with butter and sprinkle some flour on it. 


Beat the eggs with the sugar until thick.


Add the olive oil and the honey and mix well until you have an uniform batter.


Add the zest of the lemon and the cloves.


Mix well. Add the flour and the baking powder and beat the batter until the bubbles start to rise.


Transfer the batter to the baking pan and bake for 40 minutes.


For the first 20 minutes you should place an aluminium foil sheet on top of the baking pan. Use a toothpick to check if the cake is baked in the middle. 


Serve as it is or add some extra honey.


For a print friendly version visit this recipe at my Recipes page.

Roasted Cheese Potatoes

Today I'll share another recipe from Pantagruel. I'm not sure that it's a Portuguese recipe, but it sounded good and I decided to give it a try. It was very tasty! And it worked out great with the Beef Stew that I shared last week.

Ingredients

  • 750g (26oz) finely sliced potatoes
  • 150g (5oz) grated mozzarella
  • 40g (1.5oz) grated parmesan
  • 2 eggs
  • 2 1/2dl (1 cup) milk
  • butter, salt, pepper, nutmeg q.s.

Instructions

Preheat your oven to 150ºC (300ºF). Grease an oven appropriate pan with some butter. Place a layer of potatoes on the pan and season with salt, ground pepper and ground nutmeg.


Sprinkle some mozzarella on top of the potatoes.


Repeat for two more layers. In a bowl, beat the eggs and add the milk. Cover the potatoes with the mixture and sprinkle the parmesan. (I didn't use parmesan because the husband doesn't like it).


Bake in the oven for 40 minutes or until the potatoes are cooked.


And serve!


For a print friendly version visit this recipe at my Recipes page.

White Bean Tarts

White Bean Tarts are a traditional pastry from central Portugal (where I happen to come from). But you can  find this tarts all over the country (Lisbon's airport included). They're extremely sweet and taste nothing like beans. They work great for a party or to accompany an espresso for your mid-afternoon snack. This was the first time I used this recipe and it worked out great.

Ingredients

  • 500g (2 1/2 cups) caster sugar
  • 300g (10.5oz) dried white beans
  • 150g (5oz) pealed almonds
  • 10 egg yolks
  • 250mL (1 cup) water 

Instructions

The night before, soak the white beans covering them with water.


The following day, cook your beans for 1h30 in a pot top on.


While the beans are cooking, grind the almonds (if you can't find pealed almonds you can soak them in hot water for 3 minutes, rinse them and peal them by hand).


After the beans finish cooking drop them in a colander. You'll need a kitchen sieve where you'll mash the beans into a bowl, so that the peels from the beans stay on the sieve and the puree drops into the bowl.


Weight the bean puree - you'll need 250g.


Bring the sugar and the water to a boil on a pot at medium temperature.


You want the sugar syrup at the thread stage.


To check if you're there, have a bowl with cold water (you might want to add some ice cubes), dip your fingers in the cold water, with a spoon take a bit of the syrup and touch the syrup with your middle finger. Press it against your thumb and if a thread is made between your fingers you have found the correct stage.


Or if you have a candy thermometer you want the syrup to be at 110ºC (225ºF). To learn more about the stages of sugar syrup check what joyofbaking.com has to say.

Without removing the pan from the stove top, add the almonds to the syrup and mix well, until the almonds are incorporated.


Add the beans puree. Continue to mix until you can find the bottom of your pan. Remove it from the heat and let cool down.


Preheat your oven to 150ºC (300ºF). Grease a muffin pan with butter. Beat the egg yolks and add to the mixture.


Put it on the stove top once again, just until it starts to boil. Transfer to the muffin pan and bake in the oven for 25 minutes or until the tarts turn golden.

Take them out of the pan once they have cooled down a bit and serve with some powdered sugar.


For a print friendly version visit this recipe at my Recipes page.

Beef Stew

Today's recipe is a Portuguese classic, just like the chicken stew I shared before. It's from Pantagruel, and it takes about three hours to cook so it's probably a good weekend recipe. When adding the carrots and shallots, you can also add potatoes, hence avoiding the need to cook a side dish. I didn't add the potatoes to the pot. Instead, I accompanied the beef stew with roasted potatoes (recipe to come).

Ingredients

  • 1kg (2.2lb) stewing beef (I used a cut from the round)
  • 8 bacon slices
  • 10 shallots
  • 2 garlic cloves
  • 2 medium onions
  • 3 carrots
  • 1 bunch of parsley
  • 1 tablespoon vinegar 
  • olive oil, salt, pepper, water, q.s.

Instructions

Start by chopping the onions and the parsley. Smash the garlic cloves.


Place the bacon on the bottom of a pot and add some olive oil.


Add the chopped onions, the parsley, the garlic, the vinegar and season with pepper.


Rub the piece of meat with salt and add it to the pan. Add 3 tablespoons of water.


Cover your pot and let it cook for 1h30 on low heat.


Add the shallots and the carrots, cover the pot and let cook for 1h30 more. Check from time to time and add water to the pot (1 or 2 tablespoons) if it starts to dry.


Slice the meat and serve!


For a print friendly version visit this recipe at my Recipes Page.

Milk Bread

Today I'll be sharing a recipe from Pantagruel of a common bread substitute for breakfast or a mid-afternoon snack. I don't have a mixer, so I just did everything by hand, but if you have a mixer it should be a lot easier. The recipe only asks for a small amount of sugar, but it makes all the difference. They should be soft and fluffy.

Ingredients

  • 300g (2 1/2 cups) flour
  • 70g  (1/3 cup) sugar 
  • 25g (0.9 oz) baker's yeast
  • 20g (0.7 oz) butter
  • 2dl (a little less than 1 cup) milk
  • 1/2dl (a little less than 1/4 cup) warm water
  • 2 eggs
  • 1/2 teaspoon salt

Instructions

Start by dissolving the baker's yeast in the warm water.


Add 30g (1/4 cup) of flour and make a small ball. Transfer to a small bowl and add more warm water (3 tablespoons). Let it double in size.

Once it has doubled in size, mix the flour, one egg, milk, butter, sugar and the baker's yeast. Knead the dough for 5 minutes or until you can feel that the dough has some elasticity. Cover the bowl with two kitchen towels and let it rise until it has doubled in size. This step might take some time, depending on the temperature in your kitchen. I waited an hour the next step.

Sprinkle some flour on a baking tray and on a clean surface. In the floured surface, knead 12 balls of dough and place them on the baking tray. You should knead each dough ball 5-6 times with your hand to give them shape. Cover the baking tray with two kitchen towels and let it rise for 30 minutes.

Preheat your oven to 220ºC (430ºF). Beat one egg and lightly brush the balls of dough.


Bake for 10-15 minutes. Remember to check if they're done with a toothpick.


Let it cool down and serve! A traditional way of eating this would be with butter and ham. But it goes well with anything or even on it's own.


For a print friendly version visit this recipe at my Recipes page.