July 16, 2017

Strawberry Rhubarb Jam


Last week-end I had the luck to "borrow a strawberry field" of a rowing friend on Summer vacation. I picked more strawberries, than I could eat, so I decided to turn all these strawberries into various Summer jams, thereby shaving some of the Danish Midsummer for later use in the Autumn and Winter.

A very classic Danish jam is the combination of strawberry and rhubarb. Here I decided to use equal amount of strawberries and rhubarb as starting point. When I later taste this jam, I will see, if adjustments are needed on this ratio.

Making this Summer jam fits very well into my 2017 Summer Challenge of jam making :-)

Strawberry Rhubarb Jam:
  • 400 g strawberries - cut into halves
  • 400 g rhubarb stem - cut into 1-2 cm pieces
  • 12 g pectin / gelling powder
  • 400 g sugar
  • 1 dl water
  • preservative - optional
  1. Heat up the strawberries, rhubarb pieces and the water in a cooking pot together over low heat. Stir on a regular basis. Let the fruit gentle simmer, until the rhubarb pieces are soft.
  2. Mix the pectin/gelling powder together with 50 g sugar. Add this dry-mix slowly to the fruit, while you stir very well in the cooking pot to avoid lump formation.
  3. Let the fruit simmer gentle for another 5 minutes. Stir on a regular basis.
  4. Add in the rest of the sugar. 
  5. Bring the jam to the boiling point and let it boil for 2 minutes.
  6. Taste the jam. If you find it too be to sweet/matured in taste, you can add some apple vinegar to bring freshness back to the jam. I normally do this in smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something.
  7. Prepare the jam glasses by filling them with boiling water.
  8. Fill the glass with jam and close the glass.
  9. Store the jam cold to prolong the shelf-life.

July 09, 2017

Midsummer Jam with balsamico twist


As mentioned yesterday I have so lucky to "borrow a strawberry field" of a rowing friend on Summer vacation. I picked more strawberries, than I could eat, so I decided to all these strawberries into various Summer jams, thereby shaving some of the Danish Midsummer for later use in the Autumn and Winter.

As the first jam I decided to twist to this recipe on Midsummer jam - strawberry jam with elder flower with addition of a little amount of balsamico vinegar, as balsamico marinated strawberries taste fantastic. Perhaps I could have added a little more balsamico vinegar, but it is difficult to remove that extra balsamico vinegar from the jam, if it was too much. I will leave in your capable hands, when you adjust the taste with balsamico. The trick is always to take small steps, and not giant leaps (= teaspoon full).

I just love this combination of strawberries and elder flowers, it makes the jam taste like pure magic :-)

Midsummer Jam with balsamico twist - strawberry jam with elder flowers:
  • 600 g strawberries - cut into halves
  • ½ dl elder flower cordial
  • 9 g pectin / gelling powder
  • 330 g sugar
  • 4 stems of elder flowers - only the flower heads
  • ½ teaspoon of balsamico vinegar
  • preservative - optional
  1. Heat up the strawberries together with the elder flower cordial in a cooking pot together over low heat. Stir on a regular basis.
  2. Heat the fruit up to 80'C. Mix the pectin/gelling powder together with 30 g sugar. Add this dry-mix slowly to the strawberries, while you stir very well in the cooking pot to avoid lump formation.
  3. Let the strawberries cook slowly for another 5 minutes. Stir on a regular basis.
  4. Add in the rest of the sugar. 
  5. Bring the jam to the boiling point and let it boil for 2 minutes.
  6. Add in the balsamico vinegar.
  7. Taste the jam. If you find it too be to sweet/matured in taste, you can add some apple vinegar to bring freshness back to the jam. I normally do this in smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something.
  8. After the tasting adjustments have be done, add the elder flowers and stir well again.
  9. Let the jam boil for another 2 minutes.
  10. Prepare the jam glasses by filling them with boiling water.
  11. Fill the glass with jam and close the glass.
  12. Store the jam cold to prolong the shelf-life,

July 08, 2017

Borrowing a strawberry field


While a rowing friend is away on holiday with the family I have been asked, if I wanted to"borrow" her strawberry field ? YES.

Plenty of Danish strawberries full of taste, freshly picked (by your self), locally source (in Grejs), this is a great offer :-)

So this morning I went strawberry picking followed by being creative in the kitchen in the afternoon making jam and finally enjoying fresh strawberry for dessert this evening uuuhmmm :-)

I will share the various jam creation with you in the near future. So in 2017 my Summer Challenge will be jam making :-)


Blushing Summer Jam 2017




July 02, 2017

Elderflower inspiration for your kitchen


Elder flowers have been blooming for some time this year, and the elder flower season is still on-going here in Denmark, so if you lack some inspiration I hereby share some of my recipe with elder flower as main ingredients, which you can try out in your own kitchen this Summer.












July 01, 2017

Patty shells with asparagus and scrimps


For my birthday lunch I served patty shells with asparagus and scrimps using this recipe from Samvirke. Patty shells are another lunch dish/starter, which is very easy to make.

Patty shells with asparagus and scrimps: - 10 patty shells

  • 10 patty shells
  • 50 g butter
  • 50 g wheat flour
  • 6 dl vegetable stock
  • 2 carrots - peeled and finely sliced
  • 10 green asparagus - cut in 2-3 cm pieces
  • salt and pepper for seasoning
  • 200 g drained scrimps
  • parsley for decoration
  1. Melt the butter in the cooking pan.
  2. Add in the flour and stir well, let it simmer gently for 3 minutes.
  3. Add in the vegetable stock little by little, while stirring. Bring it to the boil.
  4. Add in the carrot and asparagus pieces, let them simmer gently for 5 minutes.
  5. Season with salt and pepper.
  6. Add in the scrimps and let it simmer gently for 1-2 minutes.
  7. Add the filling into the warm patty shells.
  8. Decorate with parsley
  9. Served.

June 30, 2017

Skagensrøre


As a little easy to make lunch dish for my birthday lunch I made Skagensrøre with a few modifications.

Skagensrøre: - 3-4 persons

  • 1 tablespoon red onions - finely chopped
  • 2 dl sour cream, 18% fat
  • 2 tablespoons chives
  • 2 tablespoons dill
  • 1 teaspoon strong mustard
  • lemon - only the juice
  • salt and pepper
  • 150 g scrimps
  • 150 g crayfish
  • fish eggs
  1. Mix red onions, sour cream, mustard, chives and dill together in a bowl.
  2. Season with salt, pepper and lemon juice.
  3. Mix in the scrimps and crayfish.
  4. Store cold in the refrigerator until serving
  5. Place in a serving bowl and decorate with fish eggs and extra chopped chives and dill.
  6. Serve together with bread.

June 29, 2017

Cream cake with rhubarb cream


For the birthday coffee for rower I also made cream cake using this Twin-food recipe, which work perfect in my kitchen compared to the dicaster I had with this cream cake with rhubarb compote and white chocolate cream.

Cream cake with rhubarb cream: - 1 cake

  • Buns for cream cake
  • 500 g rhubarb - 1-2 cm pieces
  • 200 g sugar
  • 1 lemon - the juice
  • ½ l dairy whipping cream, 35-40% fat
  • 3 leaves of gelatine
  1. Start by making the rhubarb compote, which can be done 1 days before or earlier.
  2. Add rhubarb pieces, sugar and lemon juice to a cooking pot. Bring it to the boil. Let the rhubarb simmer until the pieces are soft (10-15 minutes).
  3. Cool down the rhubarb compote.
  4. Place the gelatine leaves in cold water for 5-10 minutes.
  5. Whip the dairy cream into whipped cream.
  6. Squeeze the gelatine leaves free from water.
  7. Melt the gelatine leaves in a water bath place in boiling water.
  8. Blend the rhubarb compote into a homogenous mass and blend the melted gelatine in as well.
  9. Gentle stir the rhubarb compote together with the whipped cream.
  10. Place a cream cake bun in a round spring form.
  11. Spread some of the rhubarb cream on top, place another cream cake bun on top of the rhubarb cream.
  12. Spread another portion of rhubarb cream on this bun layer, followed by placing the third cream cake bun on top.
  13. Spread the remaining rhubarb cream as top layer.
  14. Place the cream cake in the refrigerator for minimum 4 hours or night over.
  15. Serve and enjoy :-)

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