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.

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:

• 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:

1. Divide chili flakes into the 3 jars then let them aside.
2. Put the oil and add cloves, star anise, cinnamon sticks, sesame seeds, laurel leaves and salt in a small saucepan over low heat.
3. Let it simmer for 30 minutes. Enough to extract all the good stuffs from the spices.
4. Stir once in a while.
5. Remove from the heat then strain the oil into a jar or container using a sieve to filter off the spices.
6. 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!

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.

Elderflower Gin Cocktail

This is my new favorite drink this summer. I always make elderflower cordials everytime it’s a season for it and since I love gin tonic so why not use it to give it a twist. And I just looooove it! So if you’re looking for a new summer taste, here it is:

Recipe:

1-2 tbsp. homemade elderflower syrup/ hyldeblomst sirup
1 shot of your favorite good quality gin
3 shots tonic
3 leaves of mint
A slice of lemon
Ice (lots of ice)

Method:

Filled your glass with ice, put lemon and mint leaves,tthen add elderflower syrup, gin and tonic water.

Stir well and Enjoy!

I’ve been craving for this jiggly cake since I saw it on the internet! It is really worth your time if you want to try it.

The ingredients are readily available and you probably have it already in your cupboard. The recipe is good for a 9-inch baking form which is good for 4 persons so if you want to make a bigger one so just double the amount of the ingredients. So without further due, here it is…

You need / Du skal bruge:

50 g butter/smør
50 g creamcheese/flødeost
65 ml. milk/mælk
4 eggyolk / æggeblomme
30 g flour/ mel
30 g cornstarch/ majstivelse

6 eggwhite/ æggehvid
70 g sugar/ sukker

Method / Fremgangsmåde

1. Turn on your oven to 160C.
2. Mix A. In a saucepan melt butter, creamcheese and milk in a low heat, whip until you get a thick consistency. Remove from the stove and let it cool a bit. Whip it again while adding your eggyolk. then sæt aside.
3. Mix the flour and cornstarch then fold it into your Mix A. Fold it gently, and do not use whisk, only spatula!
4. Whip your eggwhites and sugar until it is fluffy- It is done when your eggwhite hang to your whisk. then blend it into mixture. Again only use your spatula and fold it gently.
5. Pour the mixture into your baking form with baking sheet inside. Then use another baking form which is a littele bigger. You will use a waterbath while baking it. Pour a hot water in it as shown on the picture to the right.
6. Put it in preheated oven for 30 minutes.

ENJOY!

Vi elsker jordbærsyltetøj specielt til pandekager og min yngste datters yndlings at smør sit brød med. Jeg venter med at lave det når det er sæson til det så jeg kan enten plukke dem eller købe en hel kasse fra vores yndlings supermarked.

Jordbær har anti-carcinogene egenskaber, hvilket vil sige, at de styrker collagen i underhuden, som er med til at holde huden fyldig og rynkefri. De indeholder både B- og C-vitamin, som er antioxidanter, der er med til at booste dit immunforsvar og derved holde dig sund og rask.

Jordbærsyltetøj Opskrift:
1 kilo jordbær
700g økologisk sukker
1 citron saft (må godt undvær)
1 tsk. vanillesukker
Atamon eller cognac

Fremgangsmåde:

Skyl og skær jordbærrene i små stykker. Læg dem i gryden med vanillesukker og sukker. Kog den uden låg i høj varme i 5 min. Med konstant omrøring. Blænd det med stavblender hvis man ikke vil have jordbær klumper.
Rengjort alle glas og skyl med Atamon*. Fyld dem op med jordbærsyltetøj og opbevar i mørk kølig rum.

*Atamon er konserveringsmidler i væske form.

Enjoy!

Jeg blev forelsket i hyldeblomst siden jeg kom i Danmark og læret hvor god og sund det er. Hyldeblomst er kendt for sine helbredende egenskaber og velsmagende saft. Blomsten er fra planter af slægten hyld (sambucus), som består af ca. 20 arter, hvoraf 3 er indført i Danmark, hvor de nu vokser vildt i naturen.

Naturmedicin*

Siden tidernes morgen har der været værnet om hylden. Ifølge den Nordiske Mytologi boede gudinden Freja i hylden. Hylden beskyttede menneskene. Som en gammel talemåde lyder: “Hvor hylden ej vil gro, kan mennesket ikke bo”. Derfor risikerede man alverdens lykker, hvis man fjernede hylden ved sit hus uden at plante en ny.

Allerede oldtidens ægyptere, grækere og romere værnede om planten som en medicinsk plante.

Hyldeblomsten medicinske egenskaber er i historien flere gange beskrevet som:

• Vanddrivende, sveddrivende og udrensende: Disse egenskaber har bl. a. en gavnlig effekt på væskeansamlinger og diarre
• Betændelses- og virushæmmende: Hyldeblomst-udtræk har en lindrende effekt på bl.a. åbnesår, skoldkopper og influenzavirus
• Beroligende: Hyldeblomst virker således mod søvnløshed, nervøsistet og depression
• Slimløsende: Hyldeblomster har en tonisk virkning på slimhinderne, eftersom de dæmper slimproduktionen, hvilket bl. a. er godt mod forkølelse, influenza, snue, bronkitis, høfeber og bihulebetændelse
• Immunstyrkende: En hyldeblomst har en høj koncentration af blodkar- og immunstyrkende flavenoider, som menes at have en forebyggende effekt mod kræft og hjerte-kar-sygdomme

Ovenstående egenskaber bør dog tages med et gran salt, idet de stammer fra nogle forældede medicinske praksisser. I dag er ingen af ovennævnte egenskaber anerkendte af den evidensbaserede lægevidenskab.

Hyldeblomst Opskrift
20 skærm/blomst
1,5 L vand
700 g sukker
2 citron

Fremgangsmåde:
Fjern det stor stilke af hyldeblomstskærmene og læg dem i en skål eller gryde. Det skal ikke skylles men husk at kun tage blomster fra steder hvor der er ikke tæt ved vejen.  Skær citron og læg dem sammen med hyldeblomst.
Kog vandet op og opløs sukker. Hæld det i skålen med hyldeblomst og lad det stå og trækker i 3 dage.  Hæld saften i rengjorte flasker. Jeg bruger bare sodavand flasker og sæt dem i fryseren.

*Kilde: https://www.sundhedslex.dk