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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 - A powerful snack attack is one of the worst feelings on a sunday night. Knowing there is nothing in the house and you just really feel like you *need* something delicious. Well, the cinnamon toast and the french toast is just the solution. They only use ingredients that most people have lying about, and it takes 5 minutes to make them.
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Video Recipe - A Muffin is a delicious simple and flexible cake. If you know the "muffin method", and the simple basic recipe, you can easily create and mix up your own recipes. So here is a thorough explanation of how the muffin is "constructed", and why.
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Video Recipe - Even though it is a simple recipe it is very versatile. The pastry is often what turns seperate ingredients into something special. It's also very quick to make. Here is a recipe for making it both manually and by using a food processor. And how to pre bake the bottom without any filling.
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Almond flour is useful in many recipes. Homemade marzipan, petit fours, French macaroons, pie bottoms, paleo cooking etc. It is a little time consuming, but simple enough to make with a blender or coffee grinder.
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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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Raspberry and strawberry marmalade are made the same way. Actually you can use almost any type of fruit using this one recipe. It's the classic peasant's recipe. Pound for pound: "A pound of sugar to a pound of berries and boil to the right consistency." There are a few tricks worth knowing though.
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I know it from my childhood in the seventies. It was a classic recipe here in Denmark. But it has been somewhat of the radar for the last few decades. That is a shame since it is an excellent dessert. It is easy to make and inexpensive to boot. It is also a very good recipe to combine with other desserts. Especially if they include chocolate. This recipe is very simple, but I include a trick for pimping it up a little. Involving jelly and cake.
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231 Crème brûlée
Video Recipe - Crème Brûlée is *the* classic French dessert. It is an edible toy for adults. A crispy caramel top. A creamy blubbery filling. It is simple to make. Uses few ingredients, and it's always a bit of a primal show-off doing the final work with the gas burner at the table.
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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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Video recipe - Raspberry and strawberry jams are made the same way. You can actually use almost any kind of fruit in this "pound for pound" recipe. One pound of sugar to one pound of berries/fruit. Then you just have to cook them to the right consistency. There are, however, a few tip that it is noce to know about.
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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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I used to think that carrot cake was an abomination. A dry and boring things that women ate while feeling guilty. But Karin's recipe is not at all healthy, and it does not taste so either. It tastes juuuust right. So I thank her for the recipe.
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Video recipe - Gordon Ramsay is crazy about chocolate fondant. And it looks extremely sophisticated when you serve it. First it looks like a plain ordinary muffin, the when you cut it, hot delicious chocolate crème comes pouring out.
It is a bit amusing as it is really just chocolate poundcake that is not fully baked. So it is pretty easy to make, but can be a bit difficult to bake just right.
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Video Recipe - The classic home copy of the baker truffles and rum balls. I do not like the almond extract that is traditionally used. So I use a little marzipan instead. And yes. That is grandmother Marie from the family who gave her name to the recipe. She most likely has the recipe from some womens magazine. But I do not want to dig too much into that. It is much more pleasant to live with the illusion that it has just magically been passed along by the generations.
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"This is it. you hereby get my recipe for gingerbread biscuits. The recipe is over a 100 years old." My sister in law announced one day. I was a bit shell shocked. It had taken me almost all of those 100 years to pry the recipe from her:-S But now that I have it, I am happy to share this recipe. it is awesome!
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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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This is an exceptionally good and rich chocolate cake. Actually it is a classic pound cake where the flour has been replaced with chocolate. But the lack of flour only makes it seem richer.
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