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.



Apple Tarts

So it has been a while! And here I am with probably the longest post so far. But for a very good reason: a new and improved puff pastry for tarts recipe (here is the old one) and some delicious apple tarts. The husband loves these tarts. We had some the last time we were in Portugal, which naturally prompted me to answer the question: can I make this at home? Well I can and so can you. Yes it takes forever, but I think it's totally worth the effort. Plus, if you don't feel like making the puff pastry yourself, you can always use the store bought kind. 
I got the recipe for the puff pastry from "Cozinha Tradicional Portuguesa", as part of the Portuguese egg custard recipe (which I plan to try in the near future). It is definitely better than the one from "Pantagruel" that I shared before, that's for sure. The pastry cream was from "Pantagruel" and everything else was common sense. I believe the apple tarts you find in Portugal are shinier because they use some sort of special glaze. Unfortunately I couldn't find it in Denmark and had to improvise!

Apple Tarts

Ingredients (8-10 tarts)
For the puff pastry:
  • 250g flour (or 2 cups and 1 heaped tablespoon)
  • 250g butter (or 1 cup and 1 tablespoon)
  • 1-1.5dl lukewarm water (or a little over 1/3 cup to a little less than 2/3 cups)
  • 3g salt (0.11oz)
For the pastry cream:
  • 38g flour (or 1/3 cup)
  • 100g sugar (or 1/2 cup)
  • 250ml milk (or a little over 1 cup)
  • 3 egg yolks
  • 1/2 teaspoon vanilla
For the tarts:
  • 2 Royal Gala apples (they don't get too soft when baked)
  • apricot jam
  • juice of half a lemon
Instructions (Time: 2 hours)
For the puff pastry
Start by dissolving the salt in the lukewarm water and divide the butter in three equal parts (leaving the butter in the fridge afterwards). Place the flour on your countertop and make a well in the middle. Place the water in the well and slowly bring the flour towards the middle with a fork. If the dough is too dry add more water. Work the dough until it all comes together. Place in the fridge for 20 minutes. 

Flour your work surface and roll out the dough so that you have a square. Place thin slices of one third of the butter (one of the three parts you cut before), leaving a two-fingers margin around the square. Bring the bottom side up and make sure the edges of the square are overlapping.

Bring the right side to the left, making sure the edges of the square overlap. Roll out the dough again, forming a square. Place the dough and the remaining butter in the fridge for 10 minutes. Repeat the process 2 more times and your puff pastry is ready to use. Leave the dough in the fridge until you're ready to use it.

For the pastry cream
Beat the eggs with the sugar in a pan until the mixture turns pale. Add the flour mixing well.

And then add the boiling milk. Put the pan on your stove top at a medium-low temperature and continue mixing until it boils. In the end you should have a somewhat thick mixture. Remove from the stove and add the vanilla.

Assembling the tarts
Peel the apples and slice them thinly. Temporarily place them in a bowl with fresh water and some juice from a lemon.
Roll out your puff pastry until it is 3-4mm (0.12-0.16in) thick. Cut it in rectangles with the width of your apples plus nearly 1cm (0.4in) on each side. Place the puff pastry rectangles in a floured baking tray and spread some pastry cream (2 tablespoons). Place the apple slices overlapping on top of the cream, leaving  1cm (0.4in) all around the rectangle.

Bake in a preheated oven to 200ºC (395ºF) for 20 minutes or until it turns golden.
The tarts will look a little bland and that's when the apricot jam comes in to give a little shine. I used recipe, where you basically heat up some apricot jam with a tablespoon of water.

Brush the tarts with the mixture and and they're ready!

Let them cool down before serving.


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

A trip to Seoul

The husband got a chance to travel to South Korea in a business trip this past week and I was lucky enough to tag along. 

We spent 6 days in Seoul and it was a wonderful experience. I loved their food and here are some photos I took.
Our first meal in Seoul was a great start. I can't remember the name of the restaurant though. We sat on the floor, shoes off and had an amazing Korean barbecue. 

Incredibly well seasoned meat and good side dishes. 

And Korean beer.

Our second meal was at a Bulgogi Brothers and it was just as good. It started with a sweet potato soup.

Everyone tried different dishes. I believe this was some sort of bulgogi.

And this was an octopus stew.

I had Bulgogi Bibimbap and it was absolutely delicious.

And we also tried Soju.

There are a ton of coffee shops and bakeries in Seoul. I didn't realize you were not allowed to take pictures until I left this particular Paris Baguette. Ups. Their pastries have a very unique texture and taste that I hope I can reproduce at home someday.

You'll find street food everywhere, put I didn't get to try any. Next time maybe?

But we did try some fresh lemonade in Myeong-dong.

And we finished our trip with a delicious burger from Shake Shack in Dubai airport.

If you want to see more pictures of Seoul, you can check my flickr page:

Easter Bread II

I hope you're having a nice Easter. Last year I shared a recipe from "Pantagruel" for a traditional Portuguese Easter bread, but I completely failed its presentation. So this year I decided to try a new recipe and this time from "Cozinha Tradicional Portuguesa". And I'm glad I decided to give it a try because I actually prefer this version. 
The egg in the middle is completely optional. I've never in my life ate the boiled egg. And there's something about the cross on top of Easter buns. I'm not sure what it represents, but I've seen it all over the internet this week and the Portuguese version is no exception.


Easter Bread II

Ingredients (2 loaves)
  • 500g flour (or 4 1/4 cups)
  • 100g butter (or 1/2 cup)
  • 15g fresh yeast (or 0.5oz)
  • 3 tablespoons sugar
  • 2 small eggs
  • 2,5dl milk (plus a little more to dissolve the yeast) (or 1 cup and 1 tablespoon)
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon fennel seeds chopped or powdered
  • 2 boiled eggs (optional)
Instructions (Time: 4 hours)
Start by dissolving the yeast in a bit of warm milk. Add 100g (1 cup) of flour (out of the total weight) and 1 tablespoon of sugar (also out of the total amount of sugar). Leave the dough to rise covered for 20 minutes in a warm place.

In a big bowl, mix the flour, the eggs, the sugar and the milk. Work the dough for a few minutes.

Add the melted butter, the salt, the cinnamon, the fennel and the yeast dough. Mix well until the dough no longer sticks to your hands nor to the bowl.

Let it rise covered for 2-5hours depending on the place you leave it (my kitchen was warm and it took about 3h30). Once is has doubled in size, divide the dough in two parts. Leave a bit of dough from each part to later make the cross. Form round loaves and place them in a floured baking tray.

Flatten their surface a little and place the boiled eggs on top (optional). Form four strips with the remaining dough and place them on top of the eggs. Brush the loaves with a egg wash and bake in a preheated oven to 210ºC (410ºF) (fan off) until the loaves are golden (about 20 minutes). Let it cool down before serving.

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

Roasted Pork Carré

I grew up eating pork carré occasionally and was truly surprised when I found this meat cut here in Denmark, even though carré doesn't sound Portuguese at all. And with a recognizable name! (Svine carré). I made some changes to a recipe from Culinária Portuguese and it worked perfectly. It is a moist pork roast and I think the fat on top helps to give it flavor. This recipe followed a series of mishaps in the last month, so I was more than happy with how wonderful this roast turned out. 

Roasted Pork Carré

Ingredients (4 servings)
  • 1,5kg pork carré (or 3.3lbs)
  • 3 garlic cloves
  • 3 onions
  • 1 sage leaf
  • 1 lemon
  • 2dl white wine (or 3/4 cup)
  • olive oil, salt, pepper q.s.
Instructions (Time: 90 minutes)
Place the garlic cloves grossly chopped, the onions sliced in 4, the bay leaf and some olive oil on the bottom of a baking dish. Lay the pork carré on top of the onions with the bones down. 

Season with salt and pepper, squeeze the lemon on top of the meat and pour the wine on the bottom of the baking dish.

Roast for ~1h20 in a preheated oven to 180ºC (355ºF) basting every 20 minutes. I know it sounds like a daunting task, but you'll end up with a succulent chunk of meat. Remove from the oven and let it rest for 10 minutes, covered in aluminium foil, before carving.

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