I don’t know what you think…..

….. but for me the combination between the colors white and red means summer.

First of all for clothes, cause in summer white is THE color and in combination with red, it is simply divine (I have an unbridled love for sailor t-shirts in red and white….. and for white converse - but maybe that’s just my mental disturbance).

White and red also works for food….. if you think about it for a moment you’ll realize that I am not ranting (not too much, at least): e.g. caprese salad (tomatoes and mozzarella is the perfect example of a red and white summer combination), pasta goes well with juicy summery cherry tomatoes, and let’s not forget the multitude of red summery fruits…..

To honor this latter category, I decided to combine strawberries and something white and succulent. So, since I’m a true Dane (yes we are the true incarnation of red and white, let this be known), I immediately thought of panna cotta (it should probably have been red porridge with cream - but I just love Panna Cotta). It’s a fresh and summery dessert (that’s for sure), and you can combine it with any fruit you want - you could use strawberries, raspberries, apricots, blueberries, peaches….. in short, whatever you like, and the result will be unbeatable.

PANNA COTTA WITH STRAWBERRIES COULIS

All you need (4 servings):
400 ml whipping cream
100 ml milk
100 g powdered sugar
3 gelatine sheets (6 g)
vanilla bean

For strawberries coulis
250 g strawberries
2 tspn of sugar (or more)

Do this:
Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, pour whipping cream and milk in a saucepan and put it on a low flame, add the vanilla bean cut lengthwise in the saucepan, and then add the sugar and stir, so that it fully dissolves. Bring almost to boiling point and then turn off the heat and remove the vanilla bean. Squeeze the gelatin sheets and place it in the saucepan with cream and milk, stirring so that the gelatin completely dissolves.

Wet the molds with cold water and pour the mixture into them, strain it through a sieve. Put them in the refrigerator for at least 5 to 8 hours, but you can prepare your panna cotta the day before (it will be even better).

About an hour before serving, prepare the strawberries coulis: wash and clean the strawberries, place them in a food processor with two tablespoons of sugar (or more, if you prefer) and blend briefly. If you prefer a sauce without seeds, strain the strawberry puree through a sieve, otherwise put the coulis in the refrigerator to cool.

Before serving: decorate the Panna Cotta with strawberry coulis and enjoy.

Kategorien Cottage Life / Cooking, Kitchen & food, Personally, Recipes . Skrevet af LE 26. June, 2012 kl 8:42

If Himalaya was…..

….. located in desert heaven….

This dessert is incredibly beautiful and tasty…… put it on the table one day you would like to impress (just keep it to yourself, that it was made in a jiffy - trust me no one will suspect it).

The best part is almost that you can prepare most of it in advance: Whisk egg whites, vinegar and half the sugar to a stiff foam. Turn the rest of the sugar and continue whipping until it’s all stiff again.

Grate the marzipan and add it to the meringue batter and fold together quickly. Place the meringue like a big mountain on a baking sheet with baking paper. Go for a diameter of 20-25 cm. Bake for 30-40 minutes. at 150 degrees, so it’s chewy and caramel in the middle. Set it to cool on a rack.

Just before serving, garnish with whipped cream and lots of berries. Finish with a dusting of icing sugar.

Pavlova with summer berries
1 dl of egg White
1/2 tsp. vinegar
150 g icing sugar
125 g Pure Raw Marzipan

¼ liter whipping cream
1/2 kg summer berries

Happy midsummer

Lizzy ♥

Kategorien Christmas, Easter & Holidays, Cottage Life / Cooking, Kitchen & food, Recipes . Skrevet af LE 22. June, 2012 kl 19:40

Need I…..

….. say more?

One down and one more to go (the Midsummer Cup next weekend).

Today a bright sun shines in Denmark, and it should last for the entire day, quite conveniently, since I’m going to the golf course, for a little training session. I just want to be outdoors, enjoying these first blue skies and this first warm sun.

But (and you’ve already learned that there’s always a but), to avoid that weather plays tricks on me, I’d do some sort of sacrifice to the gods of weather: I offer you a recipe that I hope will be the last winter one for this blogging season….. if you’ll find the recipe for a chilly, next time, blame the weather, not my intentions.

I couldn’t think of anything wintery than a dried fruit cake served with zabaione, flavored with a passito wine (my achilles heel)….. is it wintery enough?

I hope this cake would be a sufficient sacrifice, and I hope that sun will be with us longer and longer, from now on, or at least for this weekend (I’ll settle for little, after all).

DRIED FRUIT CAKE

All you need
100 g peeled and chopped almonds
100 g peeled and chopped hazelnuts
50 g peeled and chopped pistachios
50 g pine nuts
100 g raisin, softened in lukewarm water
5 eggs
320 g powdered sugar
150 g plain flour
16 g baking powder
60 g unsalted butter, melted and cold
2 tablespoons of citron liqueur (or tangerine liqueur)
grated peel of half a lemon

Do this:
In a bowl, whisk the eggs with the sugar until the mixture is light and fluffy; add the flour and mix well. Then add the melted butter, liquor and baking powder and mix everything thoroughly. Incorporate almonds, hazelnuts, raisins (previously squeezed), pine nuts, pistachios, grated lemon peel and mix again.

Grease and flour a cake pan (20-22 cm in diameter), pour the mixture in it and bake it in a 180° C oven for about 40 minutes (check it with a toothpick).

(If you see that the surface of your cake become too brown, you can cover it with aluminum foil during cooking).

Remove the cake from the oven and let it cool completely before taking it out of the mould; serve it with warm zabaione.

ZABAIONE

All you need:
4 egg yolks
100 g sugar
2 liqueur glasses of Passito di Pantelleria (or Marsala wine)

Do this:
In a saucepan whisk the egg yolks with sugar (with a spoon, a hand whisk or even electric whips, if you prefer), until the mixture is light. Add the passito wine (or Marsala wine, if you prefer a classic zabaione) stirring constantly. Then put the saucepan on a very low heat and continue stirring until the cream begins to whip (be careful not to reach the boiling point). Remove it from the heat and serve zabaione with the cake.

Kategorien Cottage Life / Cooking, Kitchen & food, Personally, Recipes . Skrevet af LE 19. June, 2012 kl 9:19

As I often said to anyone listening…..

….. I am not a golfer….. or at best, a frustrated one, if you want to know really.

I have long admired people who can take that perfect golf swing ….. to see how the ball sails through the air, standing back in full balance, feeling calm spreading throughout the entire body…… and I had never thought (but always dreamt) that I could take the leap and perform that perfect swing.

But this weekend (I am playing in a golf tournament) my goal is to hear someone say: it’s bella (beautiful) and take their word for it….. or it’s molto buona (very good) I ‘ll take that as a real compliment.

The moment of truth has arrived, and we shall see whether the last weeks of intense training has paid off. Wish me luck!

….. but whatever happens, I’ll probably need one of these afterwards:

Margarita (2 drinks)

All you need:
10 cl (3 ½ fl oz) white tequila
5 cl (1 2/3 fl oz) Triple Sec Liqueur
Juice from 1 lemon
5 cl (1 2/3 fl oz) sugar syrup
Ice
Flaked salt for the brim of the glass

Do this:
Shake all of the ingredients with the ice in a shaker.

Use a lemon cleft to damp the brims of 2 margarita glasses.

Crumble the salt onto a plate and dip the brims in the crumble. Strain and serve.

I wish you a wonderful weekend

Lizzy 

Kategorien Cottage Life / Cooking, GOAL's, Personally, Recipes . Skrevet af LE 15. June, 2012 kl 7:50

Did you honestly think…..

….. I would disappear on you?! Ta-daaaa, here I am, again! You won’t get rid of me so easily. I know that I’m less and less present, but in life there are highs and lows, and right now I don’t really stay much in front of the PC, so the blog suffers a little, but as you can see, I always come back.

This time the word “return” takes on new meaning….. ’cause in the meantime, I have been “living” on the golf course for a few days. I won’t lie to you; it has been an emotional rollercoaster, wildly exhausting, but quite a journey.

I cannot complain that golf has taken over my life (for a limited time) because the overall experience has been positive, but I admit that this time the coming back had a special flavor, much better than the bittersweet one, that usually every coming back from a “journey” has.

And, talking about sweet flavors (just like I love them), here is the recipe for Tarte Tatin, a dessert that I love beyond all reasonable doubt: A timeless French classic, a simple dessert, never cloying and perfect for any occasion.

Enough words: eat it, at least with your eyes, or preferably, with your mouth.

TARTE TATIN
All you need
(for a 24 cm baking pan):
a roll of puff pastry
or, for the dough (if you do not want to use ready-made dough):
200 g all-purpose flour
a pinch of salt
100 g butter
3/4 tablespoons cold water
140 g sugar
2/3 tablespoons of water
a few drops of lemon juice
about 1 kilo of apples

Do this:
Put the flour in a bowl with the salt, and then add the cold butter cut into small pieces and begin to crumble it together with the flour with your fingertips. When you have a grainy mixture, pour 3 or 4 tablespoons of cold water and knead very quickly. Form a ball and put it to rest in the refrigerator for at least half an hour.
(Obviously you’ll skip this phase if you use the ready-made dough).

Meanwhile, peel the apples and cut them into 8 slices, then leave them aside and make the caramel sauce.
Put sugar, 2 or 3 tablespoons of water and a few drops of lemon juice (to help the caramelization, without crystallization) in a thick bottomed pan, and simply let all melt together, without even mixing.

Grease a pan (don’t use a spring form pan, ’cause apples release a lot of cooking water). Cover its bottom with your warm caramel sauce. Then arrange the apple slices very close to each other (their volume will decrease while cooking), leaving a few millimeters around the edge of the pan empty (so you can tuck the dough).

If you use the readymade dough, I suggest you to cook the apples for about ten minutes in a 180° C oven, before you cover them with the dough (since the average readymade dough has a 10 to 15 minutes cooking time). Then take the pan out of the oven, let it cool for a minute, cover with the dough (tucking the dough all around the apples) and then put it back in oven until the dough is golden brown (it will take about 15 minutes).

If you use the home-made dough, you have to take it out of the refrigerator and roll it out until you have a round sheet (equal or slightly larger than the diameter of the pan) about half a centimeter thick. You’ll use this sheet to cover the apples (remember to tuck the dough around the apples). Bake in a 200° C for 15 minutes, then lower the temperature to 180° C and continue cooking for another 15 to 20 minutes (or until the dough is golden brown).

Take it out of the oven, let it cool down for a bit, take a fork and….. bienvenue à Paris…

Kategorien Cottage Life / Cooking, Kitchen & food, Personally, Recipes . Skrevet af LE 14. June, 2012 kl 11:13

It seems that last week…..

….. the universe had set me up for a date with Italy!

Somehow, everything I did, cooked, ate or read was Italian….. even the few events I went to, where all to do with Italy. A mere coincidence, I tell you! But a very pleasant one.

However, it is no coincidence that Italian cuisine is the most famous and best loved cuisine on earth. I mean who doesn’t like Pizza, Pasta, Frittata, Pesto, Mozzarella, Tiramisu, Torta di Crema, Balsamico, Amaretti, limoncello, grappa….? Just articulating the names in Italian Fashion puts you straight in the mood for La Dolce Vita!

“Life is a combination of magic and pasta.” - Federico Fellini

Pasta pomodoro
All you need:
2 cloves of garlic
6 ripe fresh tomatoes
1 tablespoon butter
1 tablespoon liquid honey
1 bunch fresh oregano
1 teaspoon white wine vinegar
Flaked salt
Ground black pepper
Fresh buffalo mozzarella, parmesan and basil when serving

Do this:
Thinly slice the garlic and dice the tomatoes.

Heat a saucepan and frizzle the garlic in butter, then add honey and stir.

Mix in the tomatoes and oregano leaves. Boil down the sauce to a thick consistency for about 5 minutes.

Season the sauce with vinegar, salt and pepper.

Mix the sauce with freshly boiled pasta and serve with freshly grated parmesan and buffalo mozzarella.

Kategorien Cottage Life / Cooking, Kitchen & food, Recipes . Skrevet af LE 12. June, 2012 kl 10:17

I must apologize in advance…..

….. for giving you, what is sure to become a new appetizer addiction, but really, I had no choice.

The first time I tried this, was when we were with our friends in Miami in January. We were at a Mexican restaurant, and I remember looking at the big dish full of dip, when it was served at the table, thinking that there was no way that the 4 of us would eat all of that…… and then watching as the entire thing was completely devoured…… and I definitely ate my fair share, and probably someone else’s too.

I mean, seriously - it’s pretty much just melted cheese (which we already know I love), but then, it has all sorts of fabulous things mixed into it, like roasted red pepper, green onions and jalapeño. My mouth is watering just thinking about it now.

Last week, I decided to make it, so we could relive the experience. But this time I halved the recipe, because I knew we would be powerless to the cheese gods…… good thing too, because we demolished it in no time…… this stuff is amazing.

Baked tex-mex pimento cheese dip

All you need:
½ cup mayonnaise (or Greek yogurt)
6 oz. cream cheese (reduced-fat is fine)
¾ cup roasted red bell pepper, diced (or 1 red bell pepper, roasted, peeled and diced)
2 jalapeño peppers, ribbed, seeded and minced
2-3 scallions, chopped
1/3 cup minced fresh cilantro (plus more for garnish)
8 oz. extra sharp cheddar cheese, shredded (se tip)
8 oz. pepper jack cheese, shredded (se tip)
¼ tsp. red pepper
flake salt and pepper, to taste

Do this:
Preheat the oven to 200 ˚C.

In a large bowl, combine all the ingredients and mix well with a spatula until evenly combine.

Spread the mixture in an even layer in a 2-quart dish.

Bake 20-25 minutes or until the cheese is completely melted and bubbling.

Remove from the oven, garnish with additional cilantro, and serve warm with tortilla chips.

Tip: Be sure to take the time to grate the cheese yourself rather than buying the pre-shredded type. Pre-shredded cheese is coated with agents such as flour or cornstarch, and results in a sub-optimal gritty texture when melted.

Kategorien Recipes, Travel . Skrevet af LE 7. June, 2012 kl 8:01

I love…..

Kategorien Cottage Life / Cooking, Personally . Skrevet af LE 1. June, 2012 kl 11:22