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Lilian

Hinbærsnitter or Danish Raspberry slices Recipe

by Lilian 12. September 2024

Here’s a traditional Danish recipe for Hindbærsnitter (Raspberry Slices), a classic Danish pastry with raspberry jam between buttery shortcrust layers, often topped with icing and sprinkles.

Ingredients:

For the Dough:

250 g (1¾ cups) all-purpose flour
100 g (½ cup) powdered sugar
200 g (¾ cup + 2 tbsp) cold butter, cubed
1 egg
1 tsp vanilla sugar or 1 tsp vanilla extract
A pinch of salt

For the Filling:

200 g (¾ cup) raspberry jam (preferably a thicker jam).
This i made with my fresh raspberry from the garden (250 g raspberry then add sugar depending How sweet you want it. Start with 3 spoonful of sugar. Put them in a pan and heat until the sugar and raspberry are blended together.

For the Icing:

150 g (1¼ cups) powdered sugar
2–3 tbsp water or lemon juice (for a lemony flavor)

For Decoration:

Sprinkles (optional, but traditional). I use dried raspberry

Instructions:

1. Make the Dough:

In a large bowl, mix the flour, powdered sugar, vanilla sugar, and salt.
Add the cold butter cubes and rub them into the dry ingredients until the mixture becomes crumbly (like breadcrumbs).
Add the egg and mix until the dough comes together. If it feels too dry, add a small amount of cold water (1 tsp at a time).
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll and Bake:

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Divide the dough into two equal parts.
Roll each part out on a lightly floured surface into a rectangle (about 30 x 20 cm or 12 x 8 inches).
Transfer the rolled dough onto the prepared baking sheet. It’s easiest to roll it directly on the parchment paper.
Bake both pieces of dough in the oven for 10-12 minutes, or until lightly golden.
Let them cool completely on a wire rack.

3. Assemble:

Once cooled, spread an even layer of raspberry jam over one of the baked dough rectangles.
Place the second baked rectangle on top, gently pressing down to ensure the jam spreads evenly

4. Icing:

In a small bowl, mix the powdered sugar with water or lemon juice until you have a smooth icing consistency.
Spread the icing over the top layer of the pastry.

5. Decorate:

While the icing is still wet, sprinkle with colorful sprinkles or sugar decorations.
Let the icing set before cutting.

6. Cut and Serve:

Once the icing is fully set, cut the pastry into rectangular slices or squares, traditionally about 4 x 8 cm (1.5 x 3 inches).

Enjoy your delicious Hindbærsnitter with coffee or tea!

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Elderberry Soup

by Lilian 4. September 2024

Ingredients:

@bondig.dk
#elderberry #soup #hyldebærsuppe elderberries are everywhere right now. From late of august until second week of september
♬ Magic Glockenspiel – DOMANSED

Instructions:

Prepare the Elderberries:
- If using fresh elderberries, remove them from the stems and rinse thoroughly. If using frozen elderberries, thaw them first.
Cook the Elderberries:
- In a large saucepan, combine the elderberries and 4 cups of water.
- Bring to a boil over medium heat, then reduce the heat and let it simmer for about 15-20 minutes until the berries are soft and have released their juices.
Strain the Soup:
- Using a fine-mesh strainer or cheesecloth, strain the elderberry mixture into a clean pot, pressing down on the berries to extract as much juice as possible. Discard the solids.
Sweeten and Flavor:
- Return the strained liquid to the pot and add the sugar and lemon juice.
- Stir well until the sugar is completely dissolved. Taste and adjust the sweetness or tartness as needed.
Optional Thickening:
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 1/4 cup of cold water to create a slurry.
- Slowly pour the slurry into the soup while stirring continuously. Cook for a few more minutes until the soup thickens slightly.
Add Optional Spices:
- Stir in the ground cinnamon for added warmth and depth of flavor, if desired.
Chill the Soup:
- Remove the soup from the heat and let it cool slightly. Then, refrigerate the soup for at least 1 hour, or until fully chilled.
Serve:
- Ladle the chilled elderberry soup into bowls.
- Top each serving with a dollop of natural yogurt.
- Garnish with fresh mint leaves if you like.

Tips:

Serving Suggestion: This soup can also be enjoyed warm, especially in colder months.
Yogurt Variation: You can also use Greek yogurt for a thicker, creamier texture.

Enjoy this refreshing and immune-boosting elderberry soup!

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Kitchen Conversions

by Lilian 4. September 2024

Here’s a table for common kitchen conversions from deciliters (dL) to liters, grams, and U.S. cups for different ingredients:

Ingredient	1 dL	2 dL	5 dL	10 dL
Water	100 mL = 0.1 L	200 mL = 0.2 L	500 mL = 0.5 L	1000 mL = 1 L
	0.42 cups	0.84 cups	2.1 cups	4.2 cups
Flour	50 g = 0.05 L	100 g = 0.1 L	250 g = 0.25 L	500 g = 0.5 L
	0.42 cups	0.84 cups	2.1 cups	4.2 cups
Sugar	85 g = 0.085 L	170 g = 0.17 L	425 g = 0.425 L	850 g = 0.85 L
	0.36 cups	0.72 cups	1.8 cups	3.6 cups
Butter	90 g = 0.09 L	180 g = 0.18 L	450 g = 0.45 L	900 g = 0.9 L
	0.4 cups	0.8 cups	2 cups	4 cups

How to Use the Table:

For water: Use the mL and cup conversions directly, as water has a density of 1g/mL.
For flour: Use the gram and cup conversions specific to all-purpose flour.
For sugar: Use the specific conversions for granulated sugar.
For butter: Convert using the weight in grams or cups as needed.

This table provides a quick reference for converting measurements when using deciliters in recipes, especially for common ingredients like water, flour, sugar, and butter.

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Rose water toner recipe

by Lilian 4. September 2024

Here’s a simple recipe to make your own rose water tonic:

Ingredients:

1 cup of fresh rose petals (preferably organic, without pesticides)
2 cups of distilled water
1 tablespoon of witch hazel (optional, for added astringency)
A few drops of glycerin (optional, for added moisture)
A small, clean spray bottle or jar for storage

Instructions:

Prepare the Rose Petals:
- Gently rinse the rose petals to remove any dirt or impurities.
- Pat them dry with a clean towel.
Simmer the Rose Petals:
- In a small pot, place the rose petals and add the distilled water.
- Cover the pot and bring the water to a simmer over low heat. Do not let it boil, as this can destroy some of the beneficial properties of the rose petals.
- Let the petals simmer for about 15-20 minutes until the petals lose their color and the water takes on the color and fragrance of the roses. This really smells like perfume (YUMMY)!
Strain the Rose Water:
- Remove the pot from the heat and let it cool.
- Strain the liquid into a clean glass jar using a fine mesh strainer or cheesecloth, pressing the petals to extract as much liquid as possible.
Add Optional Ingredients:
- If desired, add 1 tablespoon of witch hazel to the rose water for astringency.
- Add a few drops of glycerin if you want to make the tonic more moisturizing.
Store and Use:
- Pour the rose water tonic into a clean spray bottle or jar.
- Store it in the refrigerator for up to a week.

How to Use:

Use this rose water tonic as a facial mist, toner, or as a refreshing spray throughout the day. It can help hydrate your skin, soothe irritation, and add a natural glow.

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Chokeberry
The genus Aronia is represented by two species Aronia melanocarpa (Michx.) Elliot (black chokeberry) and Aronia arbutifolia (L.) Pers. known as red chokeberry. Aronia melanocarpa is the predominant commercial chokeberry cultivar and has gained increased popularity due to its assumed health-promoting effects, which have been reviewed by Sidor et al. (2019) and Kokotkiewicz et al. (2010) together with the berries pharmacologically relevant constituents. Chokeberries are very valuable as a food ingredient and are used in the food industry mainly for the production of juice, jam and wine, and as a natural colorant.

The fruits have an astringent taste due to a high tannin content (Wu et al., 2004). They mainly contain polymeric proanthocyanidins (DP > 10) which account for about 66% to 82% of total polyphenolic compounds (Oszmiański and Wojdylo, 2005, Denev at al., 2018; Wu et al., 2004). Even higher amounts are present in smaller fruits (Wangensteen et al., 2014) and chokeberry leaves, for which 22% higher levels of proanthocyanidins were reported when compared to ripe fruits (Teleszko and Wojdylo, 2015). According to literature, their levels in fruits vary from 522 mg/100 g FW to 3671mg/100 g FW (Denev et al., 2018; Wu et al., 2004; Taheri et al., 2013), however, no significant differences were reported between black, red and purple (Aronia prunifolia) coloured chokeberry fruits (Taheri et al., 2013). Proanthocyanidins predominated in the berry flesh (70%) followed by the skin (25%) and kernels (5%) (Mayer-Miebach et al., 2012).

An increasing trend in their content was observed with prolonged harvest time (Poyraz Engin and Mert, 2020). Chokeberry proanthocyanidins have been identified exclusively as procyanidin B-type, containing epicatechin as the main monomer unit (Oszmiański and Wojdylo, 2005). Cultivated and wild A. melanocarpa fruits have a similar oligomeric proanthocyanidin composition (Sueiro et al., 2006). Different chokeberry varieties contain 80-95% extractable proanthocyanidins (Hellström et al., 2009; Taheri et al., 2013), while ellagitannins have not been detected (Kähkönen et al., 2001). In contrast, the chokeberry leaves,
which are not used as functional food, are characterized by high proportions of flavanols (Teleszko and Wojdylo, 2015). The total proanthocyanidin content ranges from approximately 1408-1579 mg/100 g DW for chokeberry juice to 8192-9586 mg/100 g in pomace (Oszmiański and Wojdylo, 2005; Rodríguez-Werner et al., 2019) and depends on genetic attributes, harvest date, cultivation location and practice, processing and storage. Their levels remain stable upon blanching, and then increase by 11% after enzyme treatment, probably due to the disruption of cell wall polysaccharides and proteins to which polymeric procyanidins are bound. The higher losses of about 40% of proanthocyanidins occurred during the pressing operation after which the majority of them remains in the pomace (Mayer-Miebach et al., 2012). Oszmiański and Lachowicz (2016) reported that the content of procyanidin polymers in juices prepared from crushed fruits before processing was higher by over 62% higher than in juices prepared from non-crushed berries. Juices stored for 6 months at 25 °C, retained more than 90% of the total proanthocyanidins (Wilkes et al., 2014). They are quite stable as no degradation was noticed after heating purees up to 100°C for 20 min (Mayer-Miebach et al., 2012

Berry fruits are important sources of tannins. Their content and chemical composition depend on the species, variety, cultivation practice, and treatment before and after harvest. Ellagitannins are found in strawberries and raspberries, but are less common in other berry fruits. The major class of tannins in blueberries and chokeberries are proanthocyanidins, while strawberries are characterized by both ellagitannins and proanthocyanidins. Chokeberries are characterized with the highest content of condensed tannins among 100 plant foods investigated. All these berries can be consumed fresh or processed into purees, juices, syrups, and jams, due to their short shelf life. They also can be preserved by deep freezing or by different drying techniques. Currently, cold storage or freeze-drying is the most effective strategy to preserve the colour and polyphenol content in berries and their products. Tannins are lost during processing to varying degrees, depending on the production technology. In general, processes comprised of more steps (e.g. juice production) result in the greatest losses. As large amounts of bioactive compounds are annually discharged in food by-products, challenges exist to improve the most critical steps and to retain these compounds in berry products. During processing and storage of berry products, the tannin composition is altered.
What exactly happens to the various compounds belonging to the class of tannins during these processes is poorly
understood and requires further consideration.

SOURCE: Agricultura 17: No 1-2: 27-36 (2020)
https://doi.org/10.18690/agricultura.17.1-2.27-36.2020

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The best ever Mushrooms sauce

by Lilian 15. August 2023

My daughter Jasmin came to me yesterday and ask if we can have mushroom sauce with mashed potato today. She said she saw it on Tiktok and that she really want to try eating mushroom. So of course I will do my best to make it a good experience for her. Luckily I’ve just been to the forrest the other day picking up some Porcini mushrooms (Karl Johan in danish). My husband did the mashed potato and I did the sauce. I also fried some pork to go with it. Eventhough my daughter just ate the mushroom sauce and mashed potatoes:) And i’ll tell you this just reminded me of the sauce I once had from a restaurant!
I highly recommend for you who loves mushrooms and for the first timers:)

Mushroom sauce

400g Cup mushrooms

2tbsp Olive oil

1 Garlic clove

1 tbspWorcestershire sauce

1 cup chicken stock

1tsp Dijon mustard

2tsp Cornflower

Best ever mash potato

1kg Choose a creamy yellow type of potato.

200g Real butter – unsalted. Dice into cubes

150 mL Full Cream Milk or Cream

Best ever mashed potato – MAKE FIRST

Peel and chop potatoes into 2.5cm/1″ cubes. Add to a pot and cover with cold water, with a pinch of salt added. Cover with a lid and bring to the boil, cooking for 15 minutes until soft. Drain well. Keep your dry pot for the next step.
For the softest potatoes, put a handful at a time into a fine metal sieve. Using a soft spatula or the back of a spoon, pass the potatoes through the sieve and into the dry pot. Continue until all potatoes have been mashed through the sieve. Turn the stove on low and stir potatoes for 1 minute, to evaporate the excess water
Add a few cubes of butter and a dash of milk. Stir until incorporated. Repeat until all butter and milk is used. Season to taste with salt and pepper.

Mushroom Sauce

Heat half the oil in saucepan over high heat. Add mushrooms and garlic, cook for 5 minutes or until mushrooms are tender. Combine the Worcestershire sauce, stock and mustard in a jug. Stir into the mushrooms, cook, stirring occasionally
for 3 minutes.
Blend the cornflour with 1 tbs cold water until smooth. Stir cornflour mixture into mushrooms. Bring to the boil, reduce heat to medium and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Stir in the parsley.
Meanwhile, heat char-grill pan over high heat. Rub both sides steaks with remaining oil. Char-grill for 2—3 minutes each side until seared. Transfer to the oven and cook a further 5 minutes for medium or until cooked to your liking.
Spoon mash potato onto plates, top with steak. Spoon over mushroom sauce, serve with steamed vegetables, if desired.

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The Making of Chili Oil

by Lilian 15. August 2023

Here at home, chili oil is a must! The whole family loves it. So now i’m sharing you my recipe but the spices are changeable. You can choose 5 of your favorite spices. The ones I used here are my own personal favorite.

Let’s go and make it. This recipe is good for 3 small jars of 100mL each.

Ingredients:

@bondig.dk
Best chili oil which is very essy to make. For recipe go to bondig.dk #chili #oil #antioxidants #denmark #philippines
♬ Ver Elini – Toygar Işıklı

300 mL neutral oil (such as vegetable, canola, or peanut oil)
120 gram dried chili flakes (such as Sichuan chili flakes)
10 pcs. cloves / nellikker
black pepper corns
4 star anise / stjerne anise
2 cinnamon stick /kanel
1 teaspoon sesame seeds sesamfrø
Pinch of salt

Instructions:

Divide chili flakes into the 3 jars then let them aside.
Put the oil and add cloves, star anise, cinnamon sticks, sesame seeds, laurel leaves and salt in a small saucepan over low heat.
Let it simmer for 30 minutes. Enough to extract all the good stuffs from the spices.
Stir once in a while.
Remove from the heat then strain the oil into a jar or container using a sieve to filter off the spices.
Store in a cool, dark place for up to 2 months.

The amount of chili flakes you use will depend on how spicy you like your chili oil. If you are using a very hot chili pepper, you may want to start with less and add more to taste.

Chili oil is a versatile condiment that can be used in a variety of dishes. It is great for dipping dumplings, noodles, or spring rolls. It can also be used to stir-fry vegetables or meats, or to add heat and flavor to soups and sauces.

Enjoy!

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Aronia ( Surbær)

by Lilian 15. August 2023

Aronia is a genus of deciduous shrubs in the rose family, Rosaceae. The genus Aronia comprises three species: Aronia arbutifolia (black chokeberry), Aronia melanocarpa (red chokeberry), and Aronia prunifolia (purple chokeberry).

Aronia plants are native to North America and Eastern Europe. They are typically found in moist, wooded areas. Aronia plants can grow up to 10 feet tall and have dark green leaves. The flowers are white or pink and bloom in the spring. The berries are dark purple or black and are edible.

Aronia berries are a good source of antioxidants, vitamins, and minerals. They are high in anthocyanins, which are plant pigments that have been shown to have health benefits. Aronia berries also contain vitamins C, A, and K, as well as potassium and iron.

Aronia berries have been shown to have a number of health benefits, including:

Antioxidant protection: Aronia berries are a good source of antioxidants, which can help protect the body against damage from free radicals. Free radicals are unstable molecules that can damage cells, leading to aging and chronic diseases.
Heart health: Aronia berries have been shown to improve blood pressure and cholesterol levels. They may also help to reduce the risk of heart disease.
Cancer prevention: Aronia berries have been shown to have anti-cancer properties. They may help to prevent the growth and spread of cancer cells.
Immune system support: Aronia berries are a good source of vitamin C, which is an important nutrient for the immune system. Vitamin C helps the body fight off infection and can also help to boost the production of white blood cells.
Digestive health: Aronia berries are a good source of fiber, which can help keep the digestive system healthy. Fiber helps to regulate bowel movements and can also help to lower cholesterol levels.

Aronia berries can be eaten fresh, cooked, or juiced. They are often used in pies, muffins, and other desserts. Aronia berries can also be used to make jams, jellies, and preserves.

Aronia plants are relatively easy to care for. They prefer full sun and moist, well-drained soil. Aronia plants are hardy to USDA zones 3-8.

I hope this information is helpful.

Kilder

thewholeportion.com/why-does-grape-flavor-not-taste-like-grapes

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Blackberries (Brombær)

by Lilian 15. August 2023

Blackberries are a type of berry that is native to Europe, Asia, and North America. They are a member of the rose family and are closely related to raspberries. Blackberries are typically dark purple or black in color and have a sweet and tart flavor. They are a good source of vitamins C and K, as well as fiber.

They can be eaten fresh, cooked, or juiced. They are often used in pies, muffins, and other desserts. Blackberries can also be used to make jams, jellies, and preserves.

Blackberries are a healthy and delicious fruit that can be enjoyed in many different ways. They are a good source of antioxidants, which can help protect the body against damage from free radicals. Blackberries are also a good source of fiber, which can help keep the digestive system healthy.

Here are some of the health benefits of blackberries:

Antioxidants: Blackberries are a good source of antioxidants, which can help protect the body against damage from free radicals. Free radicals are unstable molecules that can damage cells, leading to aging and chronic diseases.
Fiber: Blackberries are a good source of fiber, which can help keep the digestive system healthy. Fiber helps to regulate bowel movements and can also help to lower cholesterol levels.
Vitamin C: Blackberries are a good source of vitamin C, which is an important nutrient for the immune system. Vitamin C helps the body fight off infection and can also help to boost the production of white blood cells.
Vitamin K: Blackberries are a good source of vitamin K, which is important for blood clotting. Vitamin K also helps to maintain strong bones.

If you are looking for a healthy and delicious fruit to add to your diet, blackberries are a great option. They are available fresh in the summer and can also be found frozen or canned year-round.

Here are some tips for choosing and storing blackberries:

Choose blackberries that are plump and firm. Avoid blackberries that are soft or bruised.
Store blackberries in the refrigerator for up to 3 days.
To freeze blackberries, wash them and spread them out on a baking sheet. Freeze for 2-3 hours, then transfer to a freezer bag. Blackberries can be frozen for up to 6 months.

Source: https://thewholeportion.com/why-does-grape-flavor-not-taste-like-grapes/

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Blackberry Pie (Brombærtærte)

by Lilian 13. August 2023

Here’s the recipe for the best blackberry pie. I decided to make this since we have a blackberry bush in the garden which my husband hates coz it is quite very invasive. Last year, I asked him not to cut it down coz I really wanted to have some blackberries so I can make my pie. And now, after we came from vacation, i saw how much these blackberries have ripen and loads of them. and most of all, they have no worms! So now that I harvest them, my husband got a go to cut the bushes down. It will come again next year:)

Blackberry is anti-inflammatory and rich in antioxidants. It has loads of polyphenols such as ellagitannins and gallic acid and flavonoids such as quercitin, anthocyanins mainly cyanidinglycosides. It is also rich in vitamin C, vitamin K, vitamin E and Manganese that serves as cofactor for several enzymes involved in bone formation. In short, it is good for your bones.

Now let’s bake:) This pie is just so easy that you can make it in just an hour.

Here’s the list of ingredients:

For blackberry filling:

400 g blackberry
1 vanilla bean
80 g sugar

For the doudh crumble

130 g butter (cold)
120 g flour
70 g almonds (crushed)
70 g oatmeal
80 g sugar

How to bake a blackberry pie

Preheat oven to 200 degrees Celsius.

Rinse the blackberries and dry them carefully with a clean dishcloth. Split the vanilla bean and scrape the seeds out. Use a little of the sugar to separate the seeds.

Mix the rest of the sugar with the vanilla and toss the blackberries in it. Place everything in a baking dish (I used a round 26 inches in diameter baking dish).

Crumble the cold butter into the flour. There should be some larger clumps in the dough, it will only make it better. Chop the almonds coarsely and mix them into the dough with the oats and sugar.

Spread the crumble dough over the blackberries and bake the blackberry tart for about 35-40 minutes, until the top is golden brown and crispy.

The blackberry pie tastes extra good if it is served with a some whipped cream, sour cream or vanilla ice cream.

Tip: If you have a food processor, you can very easily make the crumble dough in it. Just add the butter, flour and almonds, pulse a few times until the dough has the right consistency, and mix with the oats and sugar at the end.

ENJOY and let me know how it goes or don’t hesitate to contact me if you have any questions.

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