Last Sunday we served a Danish sweetened bread at our buffet. A guest asked if I could be persuaded to post the recipe on our blog. Well, of course. Here it is:
Danish sweetened bread.
125 g soft butter
50 g sugar
1 teaspoon cardamom
1¼ cups whole milk
75 g raisins
250 g wheat flour
2 teaspoons baking powder
Begin with heating the oven to 200 degrees.
Then beat the eggs together in a small bowl. Take aside a bit of the eggs to glaze the bread before it is placed in the oven. Stir butter into the eggs with sugar and cardamom. Add milk and mix to a smooth paste. Turn raisins, wheat flour and baking powder together and add it to the dough. Stir until the dough is firm – add more wheat flour, if necessary. Use a spoon to scoop the dough onto a tray covered with baking paper, so it resembles a loaf of bread (approx. 10 cm wide). Glaze with egg, then sprinkle with almonds and brown sugar. Bake the bread in the oven for about 20-25 minutes until golden brown.
200ml Greek yoghurt
2 tablespoons sugar
juice and zest of 1 lemon
2 tablespoons mayonnaise (preferably homemade)
1-2 tablespoons good virgin olive oil (e.g. Masia el Altet)
150-200g cubed bacon
2 tablespoons sunflower seeds
½ red onion or 2 spring onions
1 small handful raisins
Break or cut the broccoli into small florets and peel and slice the stem into ½ cm slices. Mix the yoghurt, sugar, lemon zest and juice, mayonnaise, olive oil, salt and pepper together to make a marinade. Stir in the broccoli and leave it to marinate overnight, or for a minimum of 8 hours. Toast the bacon cubes until crisp, lightly toast the sunflower seeds in the oven and thinly slice the onions. Fold it all together with the broccoli and raisins. Set aside a small amount of bacon, raisins and sunflower seeds to use as garnish when you come to arrange the salad on a dish or plate.
This carrot salad with mushrooms and Pedro Xímenez (sweet sherry) was very popular last weekend. So if you need an idea for a great, tasty salad, here it is:
6 big mushrooms
½ spring onion
2 sprigs of fresh parsley
½ teaspoon cumin seeds
½ teaspoon fennel seeds
2 spoonful’s olive oil
1 dl Pedro Ximenez Sherry
Peel the carrots and cut them in slices of 3-4 mm. Put them in a baking tray with the cumin and fennel seeds, add salt and pepper and mix well with the oil. Put the tray in the oven (175 degrees) for about 30 minutes. The carrots should be tender (no bite) and just slightly colored.
Clean and half the mushrooms. Fry them in a frying pan at high temperature and a little bit of olive oil for at least 5 minutes. They need to be very hard roasted! Add the Sherry and reduce it totally. When only a small film (caramel) is left, covering the mushrooms in the pan – they are done and should be put aside to cool down. When cooled of, chop them with a knife, mix them with carrots and chopped parsley. Serve & enjoy!
Tip: If you think the salad is to sweet, add a few drops of sherry vienegar…
This salad is very good on its own, maybe with a bit of goat cheese on top, or as a side dish or small tapas.
Potato soup with apple and curry (Serves 4)
2 cloves of garlic
2 spoons of good curry
2 cm of fresh ginger
½ dl cream
Peel and chop potatoes, garlic, onion and ginger. Half the apples and deseed them. Cut them in smaller chunks and throw them in a hot pot, with the rest of the vegetables, and sauté them in a bit of neutral oil for about 5 minutes. Add the curry and fry it for about 30 seconds with the vegetables. Add water or vegetable stock (or even better chicken stock!) till it covers the ingredients. Bring it to the boil and let it gently boil for ½ hour, then add the cream, let it boil quickly again. Add salt and pepper to taste and blend it in a blender until smooth.
A good idea is to also add a few drops of lemon juice and a teaspoon of sugar as this enhances the flavor of the soup.
Serve hot with a sprinkle of freshly chopped leaves of coriander on top.
Cinnamon & cardamom cake
175 grams sugar
225 grams butter (soft)
275 grams flour
2 tea spoon vanilla sugar
1 tea spoon baking powder
½ tea spoon baking soda
1 dl milk
1½ dl Greek yogurt
75 grams sugar
1 spoonful cinnamon
1 spoonful cardamom
Beat sugar and butter together until the mass is white, add eggs. Mix the dry ingredients together and mix gently together with the sugar / butter mass in turns with milk and finally the yoghurt.
When everything is well mixed, pour it into a greased baking tin.
Now make the topping by mixing sugar, cinnamon and cardamom and pour it on top of the cake. Fold the spiced sugar careful around the dough with a spoon, so it is well distributed and still visible. It will make the cake have a marble look effect…
Bake the cake at 175 degrees for about 50 minutes and let it cool in the tin.
This weekend we had, amongst other salads, a version of the classic Waldorf salad. Many guests praised it, which makes me want to reveal our recipe to you. I am normally not that keen on the classic Waldorf salad, because I find it too rich. Too much mayonnaise…
But this version is lighter and great to enjoy as a salad by itself or as a side salad to a meat dish, traditionally game, which also is in season right now. But really, it could be any kind of meat or poultry dish.
1 big apple, quite acid
4 -5 celery stalks
150 grams of grapes
50-75 grams of walnuts
2-3 spoonful’s of Greek yogurt
Additionally 1 spoonful of mayonnaise
1 spoonful sugar
Grate half of the lemon and put the zest in a bowl with the juice.
Cut the apple in ½ cm cubes and put them in the bowl. Let the cubes soak well in the juice, to not oxidize.
Lightly peal the celery and slice them in approx. 3mm slices. Fill a small pot with water and put it to boil, add a pinch of salt and throw in the celery. Let them boil for two minutes and then cool them off in cold water (ice cubes). When cold, take them out and pat dry. Mix them with the apples.
Put the walnut in a hot oven for a few minutes to intensify their taste and make them crunchier. Crush them lightly on a chopping board with the side of a big kitchen knife.
Half the grapes and deseed them. Add them to the bowl together with the walnuts.
Then add the yogurt, sugar and if you like it a bit richer, the mayonnaise. Season it with salt and pepper and put it in the fridge for half an hour before serving. Taste again if it needs more salt and pepper, maybe a few drops of lemon or a little bit more sugar. And now it is ready to serve…
Potato salad with spinach and toasted sesame (serves 4)
4 large potatoes
3 handfuls fresh spinach
2 spring onions
3-4 tablespoons white sesame seeds
3 tablespoons mayonnaise (preferably homemade)
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
Peel and cube the potatoes (1cm). Boil the cubes until tender, place in cold water to cool, and then drain.
Rinse the spinach in several batches of cold water and drain well (preferably using a salad spinner).
Finely chop the spring onions.
Toast the sesame seeds on a dry pan until golden and allow to cool. Be careful not to let them burn.
Make a salad dressing using the mayonnaise, mustard and vinegar. Mix the potatoes, spinach, spring onions and sesame seeds into the dressing (except keep some sesame seeds aside as garnish before serving). Add salt and pepper to taste. Bon appétit!
This potato salad is delicious and packed with flavours. If you make it during the summer, use baby new potatoes, which you boil until just done and then cut into halves or quarters.