|My top-pick tea-time treats from my favourite bakery in Copenhagen....
Saturday, 27 March 2010
Tuesday, 23 March 2010
2 oz blanched almonds
2 oz cashew nuts
2 tbsp sesame seeds
1" fresh ginger, minced
2 garlic cloves, minced
2 onions, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric powder
2 cardamom pods
4 pcs cloves
700g lean boneless lamb, cubed
2 tbsp double cream
2 tbsp lemon juice
Put the nut in a frying pan and dry-fry over gentle heat until golden brown. Toast the sesame seeds in the same way; cool.
Process the nuts in a food processor. Add the sesame seeds, ginger, garlic and 1 tbsp water and work to a puree.
Heat oil in a large saucepan, add onions and cook until tinged with brown. Add the nut mixture and cook over moderately high heat for about 2 minutes.
Add the ground spices and cook, stirring for 2 minutes.
Add the meat and cook over a high heat, until browned and sealed on all sides.
Add water. Bring it to boil and season with salt. Simmer gently for about 45 minutes.
Remove from the heat and stir in lemon juice and double cream.
Sunday, 21 March 2010
Saturday, 20 March 2010
Friday, 19 March 2010
Thursday, 18 March 2010
Chocolate and Pear Cake
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
4 oz butter
3/4 cup sugar
3 pears, peeled, in a small dice
3/4 cup bittersweet chocolate chunks (70 %)
Preheat the oven to 170C. Butter a 9-inch springform pan and dust with flour.
Sift the flour, baking powder and salt together, set aside.
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. While the eggs are whipping, brown the butter and keep in a warm spot.
Add the sugar to the eggs and whip a few minutes more.
Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter.
Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined.
Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes.
Wednesday, 17 March 2010
Monday, 15 March 2010
|I decided to omit the cream and milk and used fish stock instead...
Smoked Haddock Kedgeree
½ onion, finely chopped
2 oz butter
3 cups basmati rice
2 tsp curry powder
3 1/2 cups fish stock
freshly grated nutmeg
300g smoked haddock
1 cup peas
salt and black pepper
small bunch parsley, chopped
3 hard-boiled eggs, shelled and halved
wedges of lemon
Cook the onion gently in the butter for a few minutes, then add the rice.
Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add fish stock.
When the stock begin to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked.
Season, add the parsley and peas and stir. Serve topped with hard-boiled eggs and a knob of butter and wedges of lemon.
Sunday, 14 March 2010
|Copenhagen Inner City (Indre By)
Nyhavn (New Harbour)
Dug by soldiers between 1671 - 1673.
A former red-lights district turned into one of the most trendiest places in the city with its long rows of cafes and restaurants set in the brightly coloured garbled homes.