January 14, 2018

Tomato soup with bacon and chickpeas


Here in January it is time to make some warming soup to keep the cold weather at bay. Therefore I made this tomato soup with bacon and chickpeas, which my mother also a portion of after our Sunday meal.

I have located this recipe in the weekly magazine "Søndag", making a few adjustment to the content of my kitchen.

Tomato soup with bacon and chickpeas: - 4 servings

  • 215 g bacon - slices
  • olive oil
  • 2 onions - medium chopped
  • 4 stems of celery - medium chopped
  • 4 carrots - medium chopped
  • 2 cloves of garlic - finely chopped
  • 140 g tomato concentrate
  • 800 - 1000 g canned tomato
  • 1 l vegetable stock
  • 4 teaspoons of paprika
  • 2 cans (400 g each) of chickpeas
  • salt & pepper for seasoning
  • parsley - optional
  1. Start by frying the bacon slices on a dry frying pan until they are crispy.
  2. Place the fried bacon slices on kitchen towel. Before serving chop the slices into smaller pieces.
  3. Heat up the olive oil in a big cooking pot. 
  4. Saute the onion, garlic, celery and carrot for 4 minutes.
  5. Add in the tomato concentrate and let it fry for ½ minute, before adding in the canned tomato and vegetable stock.
  6. Bring the soup to the boil, and let the soup simmer under the lid for 20 minutes, while you stir from time to time.
  7. Empty the chickpeas from the cans and wash under running tap water. Add the chickpeas into the soup and let them warn up in the soup for 2 minutes.
  8. Serve the soup warm with crisp bacon, parsley (optional) and slices of bread with marple syrup

December 31, 2017

Marzipan cake with raspberry and lime for New Year 2017



At Midnight New Year´s Eve it is tradition to enjoy marzipan cakes (kransekage) together with champagne/sparkling wine, when the bell will ring it´s 12 strokes.

This year I have been using this recipe from Femina on raspberry - lime marzipan cake.  I think, that my good friends in Horsens are relieve to see, that no liquorice is part of these marzipan cake :-)

The advantage of baking your own marzipan cakes is, that you decided on both the sweetness level as well as the taste of these cakes, if you want to twist the taste. For other suggestions for marzipan cake

Marzipan cake with raspberry and lime: - 25-30 pieces
  • 250 g marzipan
  • 100 g icing sugar
  • 20 g egg white
  • 2 tablespoon of freeze-dried raspberries
  • 1 organic lime - only the zest finely chopped
  • Decoration: icing sugar - optional
  1. Heat the oven to 210'C (conventional oven).
  2. Add marzipan, icing sugar, egg white, lime zest and freeze-dried raspberry into a medium mixing bowl. 
  3. Knead the marzipan cake together by hand.
  4. Divide the marzipan cake mass into smaller portions, which is rolled by hand into thinner rolls. Cut each roll into 3-4 pieces of equal size.
  5. Bake the marzipan cake mass at 210'C for 8-10 minutes.
  6. Cool down the marzipan cake.
  7. Decorate the top of the marzipan cake with icing sugar - optional.
  8. Let the icing sugar dry.
  9. Enjoy !!!!

December 30, 2017

New Year cheesecake


After my success with the Christmas style cheesecake (created for the annual Christmas coffee), I decided to make anew cheesecake with the theme of New Year using a Philadelphia recipe. The New Year theme comes from the bottom layer of marzipan cake and the addition of sparkling wine in the cream cheese base.

I followed the recipe without making any modifications.
Another time I would bake the marzipan cake bottom layer some more, at it is too the wet side in my opinion.
I am also uncertain, if the layer of Daim chocolate should be a part of the cake another time, as Daim is not representing New Year in my opinion, but it does add a crunchy layer to a cheesecake with a lot of soft texture.
And finally I would reduce the actual portion of the cheese cake layer to half the amount as it become to heavy, when eating the cake.
The taste part of the cake works very nice with the addition of sparkling wine into the cream cheese cake mass.

New Year cheesecake: - 10-14 servings

Bottom layer:
  • 150 g sugar
  • 2 egg whites or 67 g pasteurised egg white
  • 300 g marzipan - roughly grated
  • 40 g dark chocolate - finely chopped
  • 112 g Daim chocolate - finely chopped
Cream cheese cake mass:
  • 900 g full fat cream cheese
  • 200 g quark /fromage fraise
  • 100 g icing sugar
  • 1 vanilla pod - only the corns
  • 7 sheets of gelatine
  • 3 dl sparkling wine
Decoration:
  • 10-12 fresh strawberries
Bottom layer:
  1. Heat up up the oven to 220'C.
  2. Whip the sugar and egg whites into a foamy mass.
  3. Afterwards add in the grated marzipan, keep whipping until the mass is homogeneous.
  4. Cover the bottom layer of the spring form with baking parchment.
  5. Fill the marzipan cake mass into the spring form, distribute the mass evenly in the form.
  6. Bake the marzipan cake bottom layer at 220'C for 15 minutes.
  7. Remove the cake from the oven.
  8. After a few minutes spread the chopped dark chocolate on top of the marzipan cake. Let the dark chocolate melt, use a brush to spread the melted chocolate evenly on top of the marzipan cake.
  9. Let the cake cool down.
  10. Spread the chopped Daim chocolate on top of the dark chocolate layer.
Cream cheese cake mass:
  1. Add the gelatine sheets into bowl filled with cold water, let the gelatine sheets soak for 5 minutes.
  2. Add the cream cheese into a medium-large mixing bowl. Whip the cream cheese together.
  3. Add in the quark, and the mass together.
  4. Remove the vanilla corns from the vanilla pod, use a spoon full of the icing sugar to separate the vanilla corns from each other.
  5. Add in the vanilla corns and icing sugar, and whip everything together.
  6. Heat up 1½ dl of the sparkling wine in a small bowl placed in cooking pot with hot water. Add in the gelatine sheets. Stir until the gelatine sheets are dissolved.
  7. Afterwards add in the remaining 1½ dl sparkling wine.
  8. Add in the sparkling wine little by little into the cream cheese cake, while you whip the mass. Whip the mass very well to ensure, that the gelatine is evenly distributed to avoid gelatine strings.
  9. Fill the cream cheese cake mass on top of the marzipan cake layer in the spring form.
  10. Store the cake cold in the refrigerator for minimum 4-5 hours or night over, so it can set.
  11. Remove the cheesecake from the spring form.
  12. Divided the fresh strawberries into half, place the strawberry pieces around the cake, before serving it.
  13. Serve, perhaps with a glass of sparkling wine ?

Suggestions for marzipan cake for New Year celebration 2017


Christmas was removed from my home and kitchen this morning after the annual Christmas lunch  yesterday, so now it is time to prepare for New Year´s Eve tomorrow, where marzipan cake (kransekage) is so tradtional to eat here in Denmark, as we step into a new year at Midnight. The marzipan cake is served together with sparkling wine/champane/bobbles, if you really would like to enjoy this combination make sure, that the sparkling wine is sweet, as the combo of dry sparkling wine and sweet marzipan is not creating any magic together !!!

If you would like to bake your very own marzipan cakes, I will already now share my entire collection of various suggestions on marzipan cake (known as kransekage in Denmark), which I have created during the "life time" of Kitchen of Kiki in this blog post. It will give you time to go shopping for the needed ingredients as well as baking them for New Year's Eve tomorrow and perhaps clear out the last Christmas marzipan left-overs.

I find, that the major advantages of making your own marzipan cake is, that you are in control of the overall  sweetness in the final cake, so you can make the cake more or less sweet according to your sweetness preference, instead for "just living with" the sweetness in the cakes, which you buy, which I find to be too sweet !!!

If you would like to have  more softness in your marzipan cake, you should freeze them after baking. The only drawback is, that I find freezing to reduce the overall flavour profile of the cake.



The "classic" type of marzipan cake is the white version of these zebra marzipan cake. The white version is made from plain marzipan, while the dark version is made from marzipan containing cocoa.


Another good tasting marzipan cake could be these marzipan orange cakes or with an extra little twist in of orange flower as here marzipan orange cakes with orange flower. A third suggestion giving similar looking cakes are marzipan cakes with clementine and Cointreau.


Another excellent taste twist on "kransekage" is pomegranate marzipan cake combining the freshness of pomegranate with the sweetness of marzipan.


As a colourful farewell to 2016 these baked marzipan confect are an option. The only drawback is, that the forest fruit marzipan (purple looking marzipan) is loosing colour during the baking !!! However, you do not need to worry about this topic, as Odense Marcipan has withdrawn this specific marzipan product from their product range.


In 2013 liquorice marzipan was the "new black flavour" within the marzipan world, as it so many other food items here in Danmark, so therefore I created these liquorice marzipan cake. Also in 2014 I made liquorice marzipan cake.


I 2016 I made these marzipan cake with ginger and lime.


Another fantastic flavour combination would be this marzipan cake with raspberry and lime, which you share with your sweet heart.


In 2015 I made this fantastic marzipan horn.

I will not be making any of the above mentioned suggestion for New Year's Eve, as I will trying out a new recipe to mark the transition into 2018, so look by tomorrow on New Year Eve day for the marzipan creation of 2017 :-)

December 29, 2017

Christmas lunch for the "The Wonderful Women" 2017



The annual Christmas lunch for "The Wonderful Women" took place this afternoon for an even bigger group this year - fantastic :-)

As usual we had the usual tapas selection from Osteriet with company in form of two home-made breads: rye bread and cooking pot bread with fig and hazelnuts. This year we also could enjoy these marinaded herrings.

As tradition demands we started the Christmas lunch with a cocktail in form of French Martini.



The dessert part of the Christmas lunch we could both enjoy this New Year cheesecake as well as a selection of sweets:

The tradition also describes, that we have to play the gift play (pakkeleg in Danish) using a specific card game, so not dices as normal. All participants bring between 2-8 gifts, and in the card game you either end up with most of the gifts or not gifts at all. As the gifts can be everything between DVDs, paperbacks, ugly Christmas decorations, tea and chocolate, it is not good to get all the gifts ! One of the play card has a text, saying you should give a gift to each person under the age of 25 years, so we therefore decided to the card text should be re-written of the person get the most gifts this year. We are looking forward to experience the new text in 2018 :-)









As usual we spend some great hours in good company getting up to date with each others lifes :-)

December 24, 2017

Christmas Calendar 2017 - Merry Christmas to all of you


I wish you a merry Christmas during your visit in my little kitchen :-) I hope you will enjoy your stay here, being either a short browse or a long stay.

Today is the day of farewell to this year Christmas Calendar of 2017, which I hope have brought you joy during a perhaps stressful Christmas time. I have for sure got a kitchen full of Christmas goodies, when making all the many blog posts for this year´s Christmas Calendar.

Thank your for dropping by and have wonderful Christmas together with your family :-)


December 23, 2017

Christmas coffee 2017 for local friends


It this time of the year, when it is time again to invite some fantastic women for my annual Christmas coffee. As usual we had an evening, where my kitchen living area was full of good talks and great laugther, while my guests did their best to eat me of my kitchen !!!!

Hannibal the Cat was doing his best to eat my of the kitchen, as he decided to lick the cream topping of the Mont Blanc tarts, as he manged to enjoy 6 out of 9 tarts, while I lighting some tea light lamps out at the entrace as welcome to my guests.



The liquid part of the "menu" this time not the usual warm glögg, but instead a non-alcoholic drink in form of mulled cranberry and raspberry punch, as a lot my guest were driving. Besides from this punch coffee and my various Christmas teas were refreshing the "helping mouths" in enjoying the following "creations" from the Christmas Calendar 2017:














Besides from helping me with eating plenty of Christmas calories, I also got some lovely hostess gifts incl amaryllis flowers, thank you so much for these great gifts :-) My guests know me to well, the colour of my new tea towels were fitting perfect with the colour of kitchen tiles.


    And yes, ladies of Vejle you will be invited again for gløgg evening in 2018 :-)

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