Small banana pancakes

IMG_7300As I mentioned before, then I like to eat the same thing every morning: Oatmeal. But sometimes I do eat something different. Normally this happens, when I run out of oatmeal, but in this case, it happen because pancakes just are so damn delicious. This is mini banana pancakes, that just goes perfect for breakfast. I had them with skyr (skyr is similar to quark, it´s from Iceland) a plum and some almonds.

1 person

1 egg

1 banana

1/2 dl buttermilk

25 g wheat flour(I used Ølands wheat)

Spices(I used vanilla powder and cinnamon)

You can add 25 g of marzipan if you want it to be sweeter or perhaps 1/2 teaspoon of organic lemon zest.

Start out with stir the egg whites stiff in one bowl. In an other bowl you cut you banana in pieces and blend it with the egg yolk, the wheat, the buttermilk and the spices. If you add marzipan or lemon zest, then you also add that now. When it´s all blended so there isn´t any banana lumps in, you carefully turn in the egg whites. You stir the egg whites stiff, to make the pancakes more fluffy. If you don´t do this, then only add 1/4 dl buttermilk.

Bake a lot of small pancakes of the dough in butter, and eat them for breakfast for´ 1 with skyr/quark, some fruit and nuts or they can be used as an afternoon snack for 2. IMG_7311IMG_7305IMG_7303

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Chocolate chip cookies

IMG_7211I baked a few cookies yesterday. Or I baked a lot of cookies. I think there is about 70 cookies. I usually don´t bake this many, but I sing in a choir every thursday, where we each have to bring cake or fruit one time a season(from february to june) and yesterday I was up. Normally there is 3 (I think) there brings cake, and 3 there brings fruit, but normally there are also two choirs, but yesterday we all sang together. I think we were around 200 people inside the church singing. Honestly, it was quite difficult for me to hear if it sounded any good, but I hope it did, I really hope so. The reason why we all had to sing together, is because we/the choir I´m in, is singing tomorrow in Tivoli, at plænen. Tivoli is a danish amusement park and plænen, is in the middle of it, where there is concerts every friday all summer. This weekend it´s gospel choir weekend in Tivoli. I think there is about 30-40 gospel choirs, that will be singing saturday and sunday in tivoli. My choir is singing tomorrow. I´m quite excited I must say. I love to sing, though I´m not sure how good a singer I am. I´ve gotten better I will say, and I think I´m going to take singing lessons in the fall, just to get some extra. Singing once a week in a choir, isn´t really enough for me, to improve that much, but I also mostly sing for fun. Doing things that makes you happy, is really the best thing to do.

Anyway, I baked cookies and this is the best cookies I have ever tasted. It´s a recipe I have from my mother, but out of laziness I changed it a bit, and that just made them even better. These I baked are without nuts, just in case of anybody being allergic to nuts, but often I add hazelnuts.IMG_7206

Ingredients for a normall portion: (This is actually a double portion. I make double because it´s easier with 1 whole egg, rather than a 1/2)

120 g butter
100 g cane sugar
100 g brown sugar
150 g good dark chocolate
1 egg
100 g wheat flour
1-2 dl coarse rolled oats
1 teaspoon baking powder

Mix the brown sugar, cane sugar and the egg in a bowl. Sieve the flour and baking powder in another bowl. Then chop the chocolate in small pieces (not too small though) and mix the chocolate and the oats in. Melt the butter and mix the butter in with the sugar and egg. when it´s mixed, then mix it all. If your adding nuts, then add them now. You can also use soft butter instead of melting it. By soft I mean that you have it out of the fridge for a while so you can knead it with the rest of the ingredients. However, if you don´t melt the butter, then you should only use 1 dl oats, if you melt it, then use 2 dl oats. I started melting it, because it was easier, and really it is better. More oats make them a little more soft in the middle but crunchy in the edge, just like cookies should be.

Put small lumps of dough on baking paper. Bake them in the oven at 175°C hot air. Bake them for about 10-15 minutes. IMG_7202

(I had to bake A LOT of cookies)

These pictures really ain´t the best, but I was just in such a hurry. I really didn´t want to be late for choir. 200 people all looking at you, when you open up the really big, heavy and very creaking door, no thank you. But just because the pictures ain´t the best, dosen´t mean that the cookies ain´t.

Have a great weekend everybody.

One of my all time favorite songs, in a really good version.

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The sweet sweet taste of chocolate

IMG_6797My aunt visited me around easter, so ofcause, I had to make a cake. A great excuse for making cake. And it only gets better when you make someone else happy. She really liked this cake/mousse and so did I. It´s a Mette Blomsterberg recipe. She is a danish pastry chef and she is really good. It´s not the first time I use one of her recipes and it wont be my last time. Sure, this is NOT the most healthy thing to eat, but as long as you don´t eat an entire cake by yourself and BTW remember to eat healthy most of the time, then I think it´s okay. You have to treat yourself with something good every now and then.

Mette Blomsterberg calls this cake for: Serious chocolate, and so it is.

You need: (4-6 persons)

Grain from 1 vanilla pod
3/4 dl pasteurized egg yolk
50 g icing sugar
175 g good dark chocolate, approx. 66%
1 dl pasteurized egg whites
25 g icing sugar
75g fresh raspberries
75g fresh raspberries for garnish
approx. 25 g good cocoa to sprinkle

And you need a springform. I used one there was 15 cm in diameter, which was perfect.

The original recipe is double up, but I really didn´t need that much. Also I think that the 75 g of raspberries you put in the cake, can easily be doubled up to 150 g. The more the merrier. IMG_6762How to:

This is a mousse and therefor, you can easily make it the day before, actually that would be the best(I did that) or you can make it two days before. It needs at least 4 hours in the fridge, if you don´t have the time, to make it the day before.

Start by splitting the vanilla pod lengthwise and scrape the vanilla grains out. Then you whip the egg yolks, the vanilla grains and the icing sugar with a hand mixer to a thick egg nog.

Chop the chocolate thoroughly and melt it in a water bath. Make sure, that there don´t come any water in the chocolate, because then it´s ruined. Make sure that the chocolate is good snug. Whip the egg whites stiff with the icing sugar. Make sure that there isn´t small lumps in.

Whip the melted snug chocolate in the egg nog. Add half of the stiffly whipped egg whites, while whipping. Then mix the last whipped egg whites in, and toss it all carefully together.

Put a piece of baking paper in your spring form. The paper must cover the bottom and sides without folding too much. Add the raspberries in the chocolate mass and turn it carefully 3 times and then put the mass in the form. If you are adding extra raspberries, then start with adding 75 g in the cake, and then dump the last 75 g on the cake after you put it in the form, but do push the raspberries into the chocolate with your fingers or a spoon, as much as you can, without getting chocolate on your fingers or spoon. This will make the surface of the cake look prettier.

Put it in the fridge, for at least 4 hours, but it´s preferable, that´s it´s for longer.

Before serving the chocolate mousse, you cut the mousse cake with a warm and sharp knife. Boil enough water, so that if you put it in a tall cup, the blade of the knife will be covered in water. Now did the knife in the hot water every time you cut a piece of cake. If not, then it the mousse WILL stick to the knife, and it will end up looking messy. Remove the baking paper after you have cut it, it´s very easy to do so. Serve it with fresh raspberries, and cacao sprinkled on top of it. i mostly added whipped cream for the looks. IMG_6808IMG_6813IMG_6811IMG_6798

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Tarte au citron meringuée // Lemon meringue pie

IMG_6988Chocolate brownies have always been on the very top of my list, when the list have the name cake-list. But lately, my absolute love for chocolate brownies, have fallen to second place, and have been replaced by this cake. In general I have always had a love for the sour tasting, but lately that love have been growing bigger. I still LOVE chocolate and sweet sweet cakes, but often I just rather want to go for the sour taste.

Now this cake is just amazing in that way, because it have the best from both worlds. The sour “filling” and the sweet sweet meringue top. Now this is the first time that I have tried to bake this cake, but this will not be the last time, that´s for sure. My lemon filling, isn´t as yellow as I would like it, but it´s really only the appearance, because the taste is just heavenly.IMG_6997Also my meringue isn´t as white as you it can be, but that´s because I ALWAYS use cane sugar. I really dislike the use of white sugar, however if you use white sugar, that will make the meringue more white. But still, cane sugar is not near as unhealthy as white sugar. Also always choose an unrefined cane sugar. There is also sugar in the lemon filling, but that´s not why it´s not so sun yellow. I believe the reason for that, is that you can use two different kinds of filling. I think this one is the easiest way to make the filling. If you however want it to be much more yellow, I have to make it more like a form of lemon curd. This is more like a lemon cream filling. I have never made a lemon curd filling, but I have tasted one and that is also very good. Do you however feel like the kitchen area of your home isn´t your best friend, then I think this is the easiest way to make it. It´s a cake that takes some time to make, but it´s not that difficult. The most important thing to do, is to remember to check in at it, when it´s in the oven, so it does not get burned. IMG_6986For this cake you need:

One pie dish. I made this one for 8 people and there was some left. (But my family don´t eat so much).

Shortcrust pastry:

210 g wheat flour

1 teaspoon vanilla sugar

1 egg (the egg I used, weighted about 64 g. If you use a smaller egg, you need less flour)

50 g icing sugar

100 g of butter

Lemon cream:

Fillets of 2 ORGANIC, have to be organic because you also use the peel, lemons (medium to big)

Grated lemon zest from both lemons

100 g of sugar

2 egg yolks

2 whole eggs (both of mine weighted about 64 g)

2 dl whipping cream

The meringue:

100 g of egg whites

160 g sugar

a teaspoon of vinegar

How to make the Shortcrust pastry:

Mix the flour, icing sugar, vanilla sugar and salt, and crumble the butter into the flour mixture with your fingers until there are no more butter lumps. Add the egg last. Don´t knead it more then necessary. The dough must rest in the refrigerator for about an hour(my only rested 1/2 an hour, it´s not optimal, but if you don´t have more time, then it will do).

Roll out the dough and place in the pie dish. It must be baked blind, which means that you must cover the pie crust with baking paper and put rice / beans / chickpeas in, to keep the dough down during baking. Bake it for 15 min at 220 ° C, after 15 min you remove the baking paper and bake it for another 5 minutes or until it´s golden. Increase oven temperature to 150 degrees the last 5 minutes.

The lemon cream:

Grate the lemons and filiter them. Blend it with sugar, eggs and egg yolks. Then you whipping the cream in. The cream is then poured into the pie shell and bake for about 30 minutes at 150 degrees. It is complete when the cream has set. Let the pie cool.

The meringue:

This is the easy way to do it: Stir the egg whites and the sugar till it´s firm. Then add one teaspoon of vinegar and stir it until it´s so firm, that you can turn the bowl upside down, with out it falling out.IMG_6971After it´s baked and cooled of, you need to put the meringue on. I used a little plastic bag to do my meringue top. I have an actual thing to make it with, but I was at my mom´s making it, and that was at my home, so I used a plastic bag. Put all of the meringue in the bag, and cut a little hole in one of the corners. Not too small, but the size to make some sort of decoration. You can also just smear it on. But I liked it like this. Put it in the oven at 180 ° C until it´s golden. Let it cool before eating it(we didn´t).IMG_6993IMG_6990I, by the way, Made this pie for easter dinner with my mom´s side of the family, and they all loved it. My uncle sounded like that he never tried anything like it, even though he have a wife who is really good at cooking and a son who is also really good. I think the sweet sour combo surprised him. Actually most of my moms side of the family is really good at cooking and also they a really passionated about it. I love eating at my mom´s, because it´s always so good. Her husband makes the best bearnaise sauce I have ever tasted.  There really is a love for good food in my moms side of the family. My brother also liked my pie. He almost ate the entire piece that I gave to him. He is not much of a cake man, or anything sweet, so that is a big compliment. My brother do like candy and sweet things, just in very moderate amounts.

I wanted to post this last week, but I have had some problems with my camera. Not that there is anything wrong with it, just that I´m an idiot and I´m not very technical. But I am trying to improve. And now I have learned something new about my camera, so that´s a win win for me. Have a really great day and be happy.

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Æbleskiver // Puffy pancake-ish cakes filled with nougat

IMG_6526Æbleskiver is a traditional danish dessert kind of dish, that we eat in Denmark, mostly around Christmas. Actually almost always around christmas. But, as much other food, then I think you can eat them at any time. At christmas we serve them with Glögg. Glögg is a kind of Mulled wine we(adults) drink in Denmark at Christmas. I don´t really know if I like it, but I do LOVE Æbleskiver. Æbleskiver means sliced apples, but they don´t have anything to do with apples, unless you put a piece of apple in it. I didn´t do that. 
They are made of a dough, that is very similar to pancakes, but you make them in a special pan an – æbleskivepande, so that they become round. If you don´t have one, then I can recommend to get one, but I don´t know if you can buy them any where. Don´t buy them online, they weigh like a ton, so that will be quite expensive. IMG_6542The special – æbleskivepande, is the one you can see in the background. Very heavy.

For a portion of about 30 Æbleskiver you need:

2 eggs

250 g of wheat flour( I used Ølands wheat flour)

1 teaspoon of soda

50 g cane sugar

1/4 teaspoon salt

1/4 grounded cardamom

1 teaspoon of finely graded lemon peel

1/2 l of buttermilk

butter for baking

I used Ølands wheat. I used this kind of wheat before, and if it is possible for you to get it, then it´s really good. I think that sometimes regular white wheat can feel quite heavy, wheat in general is, but this is a little better. You do pay for it, but it´s worth it. It also taste better.IMG_6486Sift the flour and baking soda together in a bowl. Mix it with sugar, salt and cardamom and lemon zest. Stir buttermilk and egg yolk in and whisk until it´s smooth. Stir the egg white till it´s stiff, and careful turn it in the dough. It makes them more fluffy, and that´s good. Let it rest for 1/2 hour.

Warm your special pan up and come a little butter in each hole. The first time you do this, put a little extra butter in each hole. Fill the holes 3/4 full with batter (in the picture above, there is too much batter in) and let them bake for 3 minutes. After 3 minutes you can put a little chunk of nougat in, or other things such as chocolate, prune, apple or something else. Turn them with a knitting needle and cook for 3 minutes on the other side. Repeat until all of the dough is used.IMG_6508IMG_6545Serve with icing sugar sprinkled on. If there isn´t anything inside, then serve them with jam. IMG_6551IMG_6524

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Figs with goat cheese and Parma ham

IMG_6167I´m so sorry for the lack of posting here the last week. I´ve had a million things on my mind, and not so much time for blogging. But now I´m back, and I got a lot of recipes that I want to share with you guys.

This one is one I made a while ago, when I had lunch with my grandma. It´s a really good and really easy little side dish. I had three figs, that I had to use, so they wouldn´t get too old ( I HATE wasting food). But depending on how many you are, it´s really easy to add up.

All you need is:


Parma ham ( one piece of ham for every fig)

Goat cheese ( one piece for every fig)


Acacia honey

IMG_6154First, turn on the oven at 180°C hot air. Then, cut the figs like the picture above. Put a slice of goat cheese in between. Roll the parma ham around, plug a little rosemary into it and drip a little honey over.

When the oven is ready, put them in for about 10-15 minutes. You don´t want the parma ham to get burned but the cheese also have to melt a little. IMG_6159Eat it as a side dish or with some good bread. At summer they are also good on a grill. IMG_6162Have a great day everybody.

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Pancakes with a hint of caramel

IMG_6430I made pancakes the other day. Normally I just make them with eggs, milk and flour, but I had a leftover of some condensed milk, so I decided to try and put it in the pancake dough. You can make caramel out of condensed milk, so why you put some of it in pancake dough, it becomes a little caramel-ish in the flavor.

I used:(About 10 pancakes).

2 eggs

130g wheat flour

2 – 2 1/2 dl milk

1 1/2 dl of condensed milk

It may seem like a lot of fluid, but the condensed milk, can make them more dry or crisp than the other way around. Also because of that, it´s best to eat them right away. But why also save pancakes??? Because of the hint of caramel they are  really good with nutella. I had them with the homemade nutella, that I made last weekend and hazelnuts.

Because of the condensed milk, that is very sweet, it´s not necessary to add extra sugar. Therefore these are also dessert pancakes. They are too sweet, to use for dinner.IMG_6433And with some plums roasted in a little  sugar.

Mix all of the ingredients. Melt a little butter on a pan and fry the pancakes on a frying pan.
IMG_6444Pancakes is just so easy to make and taste so good.

Have a happy sunday everybody. I´m going to spend the day with cleaning a little and doing some reading and relaxing, and tonight I´m going to the DR (Denmark´s Radio) Concert house, to see a girls choir interpret some texts of the Danish author Tove Ditlevsen. I´m quite excited, I must say. I was very surprised to be asked by a friend of mine. We are a group of friends that gets together, it´s just not very often that I spend time with her alone, so I was very surprised that she asked me, but also very happy. I’m really looking forward to it.

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& Other Stories

IMG_8077Pretty dress and cute lingerie(iPhone)IMG_8078A lot of people…surprise(iPhone)IMG_8052Pretty shoes(iPhone)IMG_8048IMG_8050If this was not made in polyester, I would have bought it(iPhone)

I´m guessing that most of you know H & M. Maybe most of you also know COS, Collection Of Style, that is H & M´s younger “sister”, that was launched back in 2007. Now H & M group have launched a new brand called & Other Stories, that I guess is a younger sister to COS. COS is quite minimalistic with sharp edges and plain colors(I like COS quite a lot). I think & Other Stories is somewhere in between H & M and COS, probably a little closer to COS than H & M. H & M group also owns Monki, Weekday, Cheap Monday, but for me it seems like, that there is a bit more connection between H & M, COS and & Other Stories, in a stylish perspective, than H & M and the other three brands. Though you can may connect them to H & M´s Divided line. Then again they are independent brands, under the H & M group.

The new & Other Stories opened today, and I took a look around the store with a friend of mine, before getting some coffee. I especially like there Lingerie. It´s very pretty, very simple, but still very feminine. There is also a lot of the clothes that I like, especially some of the tops.

It looks to be a bit more expensive than H & M, in the price range, it´s more like COS. I really hope that that means that the quality then is, that much better. The items that I have from COS, have been of quite a good quality, so I hope that the same goes for & Other Stories. All in all I think it looks pretty good, a lot of cool items and and a pretty low prices.

I hope that & Other Stories get a line of clothes, similar to H & M conscious. I mean, honestly then it´s quite a little step for a company of the size of H & M. Though just to add, I don´t know if you are aware of the  fact, that, h & M is actually one of the companies that have agreed to detox fashion. There is a lot of fashion companies that use a whole lot of toxic chemicals. I mostly know of this, because I am a member of Greenpeace. You can also read about it right here. It may not seem as a lot, for a company of the size of H & M, and it´s true that they can do a lot more for the environment, but when a company of the size of H & M do something like this, it is going to affect a lot of other companies. After H & M agreed to detox, companies such as Zara, Levi´s, Benetton, G-Star, Victoria´s Secret, Mango and probably other companies did the same. Latest I think it´s Gucci. One of the brands that do´s not want to stop using toxic is the danish company Bestseller. I´m feeling pretty good about never buying any of their clothing. I have bought things from them, like my favorite sequin pants, but I´m boycotting that brand from now on.

Anyway, props to H & M for doing some fashion Detoxing. I normally never goes in stores on the opening day, but we came by so why not. I like it. I like the kind of minimalism. Also the quality really seems to be better than in H & M. Good quality is always good.

After looking in stores, we went to Torvehallerne, it´s a little pricy, but I´m a fan. We got coffee and good cake:IMG_6404IMG_6405And then we looked at the art??? I´m gonna call it art, there is at Kongens Nytorv, where they are  building a new Metro. IMG_6413IMG_6417IMG_6409IMG_6408This is one of my oldest friends, beautiful Lilja. She is so sweet. When we were younger she always send me postcards, when she was traveling, ALWAYS. IMG_8061We also looked at Agnes cupcakes(iPhone).IMG_8060And we looked at herbs(iPhone).IMG_8059And more herbs and vegetables(iPhone).IMG_6419IMG_6425And we found a picture of Darth Vader.

This have been a really great day. Beautiful weather and great company. And now I am going to drink some wine with some of my neighbors. I moved not so long ago, so I don´t know them, but it´s nice to know people around you. Have a great weekend. My weekend started very, very good.

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Citrus salad with passion fruit, apple and pistachios

IMG_6304It´s supposed to be spring, and yet it have been snowing today. Not very sping-ish. Or actually it´s not that unusual in Denmark. I´m really not a fan though. I want a warm and sunny spring, where I don´t wake up to a day where it´s snowing.

But now where I don´t have spring outside, I´m trying to bring it inside. This is a really summer-ish salad.

You need:

1 pink grapefruit

2 Blood oranges

1 orange

1/2 an apple

1/2 a lime

1 passion fruit

acacia honey


and lots of mint leavesIMG_6296IMG_6299Cut out the pink grapefruit, the 1/2 apple, the blood oranges and the normal orange. Mix it with mint, honey, the passion fruit and press the lime over it.

Don´t put the pistachios on until you serve it. There is quite a lot of juice in this salad so the pistachios will become very wet, if they lies in the salad for too long. You can also use cashew nuts if you prefer that. You can also make it without the apple, I just like that it´s a little crisp in the otherwise not very crisp salad. I love passion fruit and I think it goes perfect with the acidic citrus fruits. 
IMG_6323IMG_6286Yesterday I was outside cycling in the very lovely sunshine, though it was freezing cold. But I found flowers.IMG_6251I also found a lot of ice. 

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Red Velvet Cupcakes (That could have been more red)

IMG_6215Last sunday, I baked Red Velvet Cupcakes. To be honest, they really weren’t as red as I would have liked them to be. It´s because I have used beetroot instead of food coloring. It´s not that I´m against food coloring, it´s just, that I don´t really think that it´s necessary to add all that kind of things to the things we eat. Already there are so many things added to so much of the things we buy in the supermarkets, so to add those kind of things in home baking, is for me a no go. BUT, there is exceptions. If you are baking for something special, and you really want to cake to be pretty red, then you can add about 2 tablespoons of red food coloring
Using beetroots is a little more “healthy”, if cake can be healthy that is. It honestly didn´t make me feel healthier eating it, but still. I think you can taste the beetroots a little bit, but the people that I ate them with, claimed that they couldn´t taste it at all.

You need:(12 cupcakes)

2 eggs

80 g of beetroot

100 g butter

150 g of cane sugar

200 g flour

1 1/2 dl buttermilk

1 teaspoon of vinegar

a little/a knife salt

1/2 a vanilla pod

2 tablespoons of cacao powder (use a good one. I used Valrhona 100% cacao powder)

1 teaspoon baking powder


150 g Mascarpone

150 g Philadelphia cream cheese

175 g icing sugar

1/2 vanilla podIMG_6102IMG_6188IMG_6211How to make the cupcakes:

1: Start with peeling the beetroots and grate them finely. You can chop them afterwards, so they blend better into the dough.

2: Stir the sugar, vanilla, salt, cacao powder and butter in a bowl. The butter is best if it´s not too cold. The best consistency is if it´s like ice cream.

3: When it´s stirred together you add the eggs, buttermilk and the beetroot.

4: Mix the vinegar and the baking powder in a little bowl. It becomes like foam. Stir it into the rest of the dough.

5: Preheat the oven to 175 °C. ( You might have to do this step earlier).

6: Fill your baking tins 3/4 with dough.

7: Bake them for about 20 minutes and let them cool off, before adding frosting.IMG_6220IMG_6221IMG_6222IMG_6225Frosting:

Stir the Philadelphia, Mascarpone, icing sugar and vanilla together and decorate the cakes.

Instead of vanilla you can add lemon peel. The peel of one lemon should be enough.

If you are a big fan of frosting, then you probably need a bigger portion than this.IMG_6343IMG_6355

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