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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 - 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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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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Video recipe - This is as classic and simple a cake as you can possibly make. Yet the result is fantastic. Almonds, egg whites and sugar. That is all. It is difficult to make anything simpler than that. But it is considered a luxury delicatesse, so this kind of cake is mostly served at special occasions in Denmark. Christenings, weddings, confirmations, anniversaries and so on.
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Video Recipe - Marshmallows are a new invention that was developed in the 50's. When making your own, you can even add any flavor and color that you want. It is also a recipe that kids love to try, so it is good to do with them. It does not take very long. This is a basic recipe. You may experiment with orange or strawberry juice instead of water, or water colored with red beets, or ....
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Recipe with video - Once in a while I felt the urge to make my own sodapop. I especially wanted to eksperiment with unusual flavours. Or try to make my own cola, using one of the recipes that are online. But that sodamachine has always stopped me. I simply don't drint enough fizzy drinks to buy one of those. But then I found a very simple recipe where yeast is used to make the fizzle. Like beer and champagne.
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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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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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Video Recipe - My own recipe for a sweet hazel-nutty-chocolate'y spread. I don't think I have to tell you what it can be used for ...
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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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Video Recipe - The French chemist and molecular gastronomer Hervé This invented this recipe. It defies everything anybody knows about chocolate. Usually melted chocolate is completely destroyed if there is just a few drops of water added by accident. But in this recipe Hervé This used his knowledge of chemistry to make the impossible happen.
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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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Video Recipe - Vanilla Ice to me, is the "real" ice cream. Everything else is just decoration. I have made for many years and have tried countless recipes and methods. So I, I have finally found one basic recipe that is really good, but may be varied widely as needed. And withtime I have gotten an understanding of what to change in an ice cream recipe to make to your wish. And I'm not afraid to share my secrets.
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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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Video Recipe - I had churros first the time when I was 14, on a holiday in Spain. It must have been good because I have long forgotten my first kiss, which I think was roughly around the same time but I can still remember my first funnel cake with sugar.
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133 Lemon Curd
An English classic. A tangy lemon cream can be used as an accessory, as a spread and as cake filling.
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116 Apple jelly
Apple jelly tastes good for both desserts and meat dishes. It also contains a lot of soluble fibers that are healthy. The combination is hard to beat ... I tell myself :-)
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