….. is drifting over Hammermøllen (The Hammer Mill)….. it’s a fascinating place to visit on autumn Sunday.

Between trees, sea glimpses and birdsong ….. there at the edge of a pond surrounded by trees, lies Hammermøllen.

….. this place radiates old craftsmanship, peace and tranquility.

Tranquility? Yes Hammermøllen looks like postcard idyll….. ironic that such a poetic and irresistibly charming place was used for cannon and gun production for the Danish navy and army (from the commencement in 1601 and until 1630 the foundry produced no less than 300 cannons to the king’s ships)….. and today, Hammermøllen is still alive, with occasional demonstrations, exhibitions and films.

But there is much more to experience out there in the woods….. the dams, dikes and forest roads….. birds pass by here on their way south, and the attentive wanderer may experience rare birds here, which has disappeared completely elsewhere…… or you can just enjoy life, and the many tree crowns shadows you will find here, on a lovely autumn day.

Happy Sunday

♥ Lizzy

I’ve been enjoying seeing christmas decorations pop up all over the place. I know, I know….. and it’s only Halloween….. but I can’t help it.

….. and I’ve been baking gingerbread cookies in the shape of Pumpkins, because… why not?

Did you know: that pumpkin purée can give Gingerbread Cookie that extra Halloween street cred?.

These vegan cookies is packed with a combination of ginger, nutmeg, cloves and just the right amount of vanilla extract for a scary good flavor.

You need:
3 cups all-purpose flour
1 teaspoon baking soda

2/3 cup turbinado sugar
¼ cup + 1 tablespoon non-hydrogenated tub margarine, softened
¼ cup + 1 tablespoon pumpkin purée
½ cup molasses
¼ cup barley malt
1 ½ teaspoons ginger powder
1 teaspoon salt
1 teaspoon vanilla extract
¾ teaspoon cinnamon
¾ teaspoon nutmeg
¼ teaspoon cloves

Do this:

Preheat oven to 175 degrees.

Whisk together the all-purpose flour and baking soda. Set aside.

In another bowl: mix together the sugar, margarine, pumpkin purée, molasses, barley malt, ginger powder, salt, vanilla extract, cinnamon, nutmeg and cloves.

Pour half of the flour into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Pour the other half of the flour and mix with a spoon until well incorporated. It’s normal for the dough to feel really thick at this point and you may have to mix with your hands.

Lightly dust a silicone baking mat or pastry cloth with flour. Form the dough into a ball and roll into a 1/3 inch thick flat disc. Use a cookie cutter to cut the dough into shape and put the cookies on a lightly oiled or parchment paper covered cookie sheet. Be sure to dust your baking mat or pastry cloth and rolling pin with flour every time you regather the dough into a ball and roll it out again. Lightly dusting a spatula and sliding it under the dough after you cut it with the cutter will help you lift the cookie and transfer it to the cookie sheet.

Bake for 17 minutes. If using two cookie sheets, switch the sheets on the oven racks halfway through the baking time to ensure that the cookies are evenly cooked.

Makes about 15 cookies depending on the size of your cookie cutter.

Happy Saturady and I hope you all have wonderful weekends!

Enjoy xo, Lizzy

….. Sigh

I think it’s time to give my low energy level a push in the right direction with this delicious little homemade tea….. its great on a cold autumn morning….. and it is quite easy, you just need a little ginger, lemon, honey and boiled water.

Ingredients:
10 cm ginger
1 / 2 liter boiling water
juice of 1 lemon
2 Tbsp. elderflower drink
1 tsp. Honey

Grate ginger on a grater and pour over boiling water. Add the lemon juice, elderflower and honey.

Leave the ginger in the tea, when drinking.

….. pull myself together to cook some proper food: I am a lucky girl, as I have a husband who is a star in the kitchen….. and he proved that again yesterday, when he cooked these lovely (and healthy) Tuna burgers:

You need:
600 g fresh tuna
3 scallions
a pot coriander
1 mild red chili
1 tablespoon sweet chili sauce
2 teaspoon fish sauce
black pepper from the mill
sea salt
olive oil
4 rolls with sunflower seeds
salad
2 tomatoes
4 tablespoons mayonnaise

Do this
Mix the tuna in a household blender.

Slice the scallions into thin slices, chop coriander and chilies finely and fold together with the tuna.

Season the fish with sweet chili, fish sauce, black pepper and salt.

Shape the ground meat to burgers, rub them in some olive oil and grill on a hot grill pan.

Grill the bread with some olive oil and salt. Spread mayonnaise on the bread and add the salad and sliced tomatoes. Place the tuna burger on top and serve immediately.

The fries are parsnips: cut and mixed with olive oil, salt, pepper, and paprika. Bake at 200 degrees until burnt edges. Mix around and flip once during cooking.

I LOVE tuna burgers…… we just don’t make them enough! Try them, and please don’t hesitate to report back on what you think

….. and it is hard to pull myself together to cook some proper healthy food….. but I guess sicknes is no excuse for not living healthy - on the contrary actually.

Someone once said: “that you are tomorrow, what you eat today”….. (God knows what I ate yesterday, to make me feel so bad today?)

….. and: “that smoothies and other healthy drinks, do not need to be something you only drink when you are sick!”

Did you know: that you can use your food as medicine and prevention against the cold and other hardships that are out there waiting for us the next couple of months?

….. tag for example licorice root….. it’s a herbal medicine which has been known for thousands of years.

Licorice root can be used for: Licorice tea with herbs

You need:
1 whole licorice root
10 mint leaves
4 cups water

Do this:
Tear licorice root on a coarse grater, put it in a tea bag. Place the bag in a teapot and pour boiling water over. Allow the tea to infuse for 3 minutes, and serve with mint leaves in.

Did you know: That the name licorice comes from a Greek word meaning ‘sweet root’?

Licorice has been used for centuries as both a flavoring and for its medicinal proprieties. In parts of Asia and Europe, licorice grows wild. The licorice root has 50 times the sweetness of sugar.

Benefits: Can help to ease coughs and sore throats. Licorice root tea when sipped can ease the pain of a sore throat and help with colds and bronchitis by helping to break down and remove mucus from the respiratory tract….. just what I need….. I’m of to put the kettle on.

Have a lovely Saturday
Lizzy

….. SIGH

And there is nothing I can do…. but crawl back in bed and drink large quantities of:

Green tea with ginger and cayenne pepper

You’ll need:
2 tbsp. green tea
1/2 l water
1 tsp. cayenne pepper
2 cm ginger

Do this:
Place the tea and ginger in a teapot and pour boiling water over. Let the tea brew for approximately 3-4 minutes. Add cayenne pepper, stir and the tea is ready to serve.

Tip: I have heard that this tea is a good cure for headaches…..

….. and as you properly know, ginger has a cleaning effect - did you know that in the old days ginger was used as an anti-inflammatory drug?

….. and Cayenne pepper is known to breaks up sinus congestion - according to Traditional Chinese Medicine, Cayenne pepper is good for respiratory illnesses.

Hopefully, after drinking a few liters of this (very hot) tasty tea, all the illness will be washed out of my body.

I wish you all a healthy weekend

XOXO Lizzy

….I’m sick

I have a sore throat, headache, my ears hurts….. and also my eye-caves ….. and do you know that feeling where even your gums are sore?

Therefore I’ve come to the conclusion that today should be spent in bed with PJ and soft woolly socks on….. and with a colorful teapot nearby.

Anyone else?

Muffins

….. as a child, the first thing I tried to bake with my mom was a classic muffin…… and for me it was love at first bite….. one might say: it’s the same with my first baking experience, as with my first love, I’ll never forget it!

….. and there are truly many wonderful muffin recipes out there in the big world.

Did you know: that a pleasant and popular cousin to muffins comes from Britain and America and is called the cupcake. The difference between these lovely cakes is the frosting on top.

My favourites cupcake is Red velvet cupcake:

You need:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

And it is so easy:
Preheat the oven to 175 degrees. Line 2 (12-cup) muffin pans with cupcake papers.

Mix the flour, sugar, baking soda, salt, and cocoa powder together in a mixing bowl. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Tip: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Recipe via: Food Network

…..  that move your heart: Baking….. I just love it…… for me, baking is a constant source of joy.

No matter how stressed out I may be, opening up the cupboard and taking out the flour bag, immediately brings me peace….. and the scent of lemon and vanilla puts a smile on my face….. I mean, who’s not happy when the lovely scent of freshly baked cake is spreading and the aroma of banana and melted chocolate teases their nostrils?

I know I am….. what about you?

Banana and chocolate muffins - basic recipe (12 muffins)

You need:
100 g butter
2 dl organic milk 3%
peel of 1 lemon
2 organic eggs
1.5 dl sugar
1 teaspoon vanilla
4 dl plain flour
2 teaspoon baking powder
a pinch of salt

2 bananas
150 g dark chocolate

And it is so easy:
Preheat the oven to 200 degrees.

Melt butter and add the milk and lemon zest.

Beat eggs, sugar and vanilla until fluffy. Stir in the lukewarm liquid.

Mix flour, baking powder and salt and stir into batter.

Place cups in a muffin pan.

Chop the chocolate and mash the bananas and stir into batter.

Fill muffin cups with 2 / 3 batter.

Bake in the middle the oven for about 12-15 minutes.

Photos: private, woman-hood & Martha Stewart

….. is a good way to go somewhere
without moving anything but your heart.

-Phyllis Theroux