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It's all bread that can be made from the same basic recipe. So here they are, all merged into one. it is based on my "classic french bread recipe". Not the best bread in the world, but very close to what you buy at most bakeries.
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Video Recipe - Classic Nordic food. A round cake baked in a special pan, that all Scandinavians know and love. At least all Danes. Good with both icing sugar, jam or syrup. The same recipe can be used to make the small thick American pancakes you always see eaten on tv and films. You can also use it to make a layer cake with.
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Video recipe - I use vanilla sugar in many of my recipes. But I have always been distrustful against that storebought stuff. So I have been experimenting with making my own. It turns out that it is better than what you can buy commercially, and as I use my discarded vanilla pods for it, it is practically free.
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A plain chocolate cake with icing can be a little dry. Sometimes even a little boring. The Sachertorte is in a class of its own though. With its tangy jam, soft chocolate mousse and the heavy chocolate coating.
At one point I was getting a bit tired of chocolate cakes. Yes it is hard to believe, but it can happen. Fortunately, I discovered the Sachertorte which extended the live of chocolate cakes in this home.
This recipe is a classic for a reason. It is actually old and classic enough that it is not using chemical leavening. It raises with the help of the whipped egg whites alone.
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Video recipe - You often need a syrup as a base ingredient in other recipes. The is a short presentation about how to make your own syrup. I present one basic recipe and show 4 variations that you can use as an ingredient in other recipes.
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What most of us think about when we say baking, is putting the into the oven and to pull it back out again. Hot and delicious. But if you understand the process you can pull out your bread and have it be even more delicious than by luck.
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For large homemade ice cones the cones should obviously be homemade. I considered buying a waffle iron for this, but they make too small cones. Then I tried doing them in the oven, but it was hard to control the final result. Now I make them on a pan. They are only slightly more difficult to make than normal pancakes, and they require almost the same equipment.
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Without a doubt the Americans' greatest contribution to the culinary arts :-) Chocolate Chip Cookies. This is the "original" American recipe. It's also known from an episode of "Friends." It's only the filling I've changed a little bit, in order to suit my own taste buds better.
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The Celebrations cake is one of the very best cakes there is. We often eat it at new year's eve and for weddings, communions, birthdays, etc. My baker father in law, Kurt, bakes the best version of this cake I've ever had. I got him to give me the recipe and show me a few times how make it. So this is actually his recipe.
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There are few cakes that look as inviting as Macarons. Baby chocolate "burgers" with cream in the middle. In various colors even. They are not as difficult to bake as they might seem, and they are a great addition on any coffee table. Or as an accompaniment to a dessert. Ice, panna cotta etc. My personal favorite is this version with chocolate.
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A Danish cake classic. Heavy and spongy. Once again a variation on a pound cake. It's actually just a sponge cake with marzipan. But once again, it is a variation that is worth the effort.
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What recipe to use depends on how long time you have to make your pizza dough. So here's an overview of how to get the best pizza dough in respect to the time you have available. The longer you time you have, the better the crust. But you can certainly make a good dough, even in a short amount of time.
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A recipe I made by accident. I tried to make a coconut sponge cake. It was a bit bland. So I thought about how it could be pepped up. "Pineapple tastes well with coconut" i thought. Just like the pina coladas I had on holidays. So I made a thick pineapple syrup and poured it over. That made it really good.
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Bread can be divided into several categories. As soon as you know them, it's easy to see a new recipe and say "ah that's this kind of bread." Which makes it easier to adapt any recipe for your own taste.
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In many recipes the measurements are volumetric. Such as Liters, milliliters, cups, quarts etc. Rather than in weight measurements such as kg, gram, lbs and oz. If you know the recipe, or is somebody who does not have a weight, it's a fine shortcut to do it this way. But it is not without problems using volumetric measurements of flour instead of weight. Here I show why.
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A veritable explosion of chocolate. A muffin that contains three kinds of chocolate filling. Dark, milk and white. The various chocolates makes this recipe tastes completely different than a normal chocolate cake. And then of course there is the orange to give it a little acidity.
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Video Recipe - We knead bread for three reasons. The first is very simply to mix the ingredients together. The second is that the mixing promotes the formation of the gluten in the flour. It makes the dough more elastic. The third is to bootstrap the fermentation.
In this video I show a basic principle that can be used for any type of dough, and how to implement it for dough with different amounts of hydration.
I also demonstrate what gluten is, and what it does in a bread.
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Video Recipe - Every year in the late winter we have the danish fastelavn (carnival), which is essentially the same as halloween. Dressing up, walking door to door etc. These cream puffs are the cakes that are traditionally eaten at this occasion. But they are good all year round ...
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