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Sherbet
is the most simple ice creams to make. It takes literally 5-10 minutes of work if you prepare a little bit in advance. Of course you can make sherbet without an ice cream maker, but they are so much better with one, so I strongly recommend them. Especially the type with built in compressor/freezer.
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Bechamel sauce is a classic. One of Auguste Escoffiers "big" sauces. It is the most simple of the great sauces to make. In Denmark it is simply known as the white sauce, but it's basically the same. It is a basic recipe that can be used for everything from pasta to fish and as a base for other sauces. It can also be used as a base in onion sauce, cheese sauce (mornay), cream sauce, mushroom sauce, curry sauce (indienne), tomato sauce (aurore) and the Baltic Sauce.
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The fermentation stage of the dough is the most important stage when making a good bread. But here are many different ways to do it right. Depending on what you want to achieve. There are also some tricks that can make you a better baker in general, when you know them.
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Video Recipe - Pastry cream , or cake cream, is one of the most flexible basic recipes. But it really is just a custard with a little wheat- or corn-flour in it, but hey, that it is super nice too :-D
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Video Recipe - The stock I use in this recipe is made with roasted chicken thighs. The chickens are also divided and the vegetables are cookalong from the beginning. That's the perfect recipe for a muddy and unclear stock. To be honest, I also forgot it for a while, so that it came to a full boil :-S Well actually, it was not really a problem no problem because this stock was meant to be used for a brown sauce. If I had needed a clear stock it would have been too bad. But fear not! It can be cleaned up with this method.
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Video Recipe - I have tried different methods of making yogurt. One of my favorite ways is to make it with whole milk, which I then drain. The style usually known as "Turkish" or "Greek".
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Chai tea has become extremely popular in this household. Especially in the cold months. Trying out different blends I have come up with my own mixture that I like the best. And this is it.
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There are many ways to make a brine for the various uses. The only thing that is absolutely necessary is salt and water. This recipe is a general brine that never goes wrong. You can then make your meat more or less salt by allowing it stay longer in the brine.
This is also a starting guide to marinating in brine. With only this guide in hand, you can get very far, just using these guidelines. So enjoy yourself. Brine is fun!
Unlike "fresh marinated" chicken from the supermarket, no water enters the meat when it is marinated in brine. The high salt content in the brine actually make water seep out of the meat. Chemical processes called "diffusion" and "osmosis" is to blame. You can easily google more if it interests you.
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Video Recipe - When it comes to sauerkraut the opinions are divided. Some love it and others hate it. I hardly ned to say where I belong, as I am currently writing a recipe for it. The saukraut that you can buy are typically made by putting cabbage into vinegar. This is certainly not the best way to do it. It should be made like yogurts and sourdoughs, by fermenting until it becomes really good and healthy.
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Video recipe - If you want to make Danish pastries and desserts, there is simply no way around marzipan. I have many danes living away from the country asking for a marzipan recipe. Because you can not buy it in most places in the world. I have not been happy with the recipes I could find in the literature or online, so here is the one I have made. It took only 1½ weeks of experimentation and reading up to get it right:-S I also contacted one of the major danish marzipan manufacturers (Odense) that kindly shared some secret.
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Video Recipe - Homemade puff pastry is in a whole other class than the one you buy. There is no comparison. It is also relatively easy to do once you've tried it a few times.
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Video Recipe - A little egg, oil, acid, a bowl, and a whisk, is really all you need. But although I have whipped mayonnaise from scratch more times than I care to remember, it can still fail for me. When I do it in a blender on the other hand, it almost always succeeds. The taste and quality is the same too.
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When you buy a whole duck there is often a strange little bag with wet stuff inside it. If the stuff is lucky, it'll be put into a roasting pan, where the duck drippings can drizzle down onto them, enabling you to make a duck sauce. But I think it's far better to use the stuff for a pâté.
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The best thing about homemade toffee/caramels, besides the taste, is that you can make them as soft as you prefer. Even soft enough that they won't pull out your fillings :-S Also, caramel sauce is amazingly popular for ice cream. I actually thought it was just kids who wanted it. Until one day I made it for the entire family ... this recipe good for both caramels and caramel sauce.
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