Tag: Recipe

Recipe Spanish Pancakes (Frixuelos)

Frixuelos – Spanish Pancakes

Danish version below.

Ingredients

  • 400ml milk
  • 180g wheat flour
  • 3 eggs
  • 2 tbsp sugar
  • ½ tsp white vinegar
  • ½ tsp salt
  • 1 tbsp Anís del Mono (optional)
  • Vegetable or canola oil, for coating the pan

Directions

  1. In a large bowl, combine the milk and eggs. Use an immersion blender to beat the mixture for approximately 10 seconds. Add the flour, sugar, salt, vinegar and Anís del Mono, and beat.
  2. Preheat a crêpe pan over medium-high heat. Pour a little oil on the pan. While tilting the pan, pour batter onto the pan to thinly and evenly cover the entire surface. When the edges turn golden, flip the pancake, and brown the other side. Place the pancake on a plate. Sprinkle with a little granulated sugar. Repeat with the remaining batter.
  3. Serve with orange slices, and apple compote, fruit preserves, or egg custard.

Apple Compote

Ingredients

  • 4 large Pink Lady apples, peeled, cored, and cubed
  • 250ml water
  • 5 tbsp granulated sugar
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Pinch salt
  • ½ tsp cornstarch

Directions

  1. In a large saucepan, combine water, sugar, cinnamon, nutmeg, and salt, and bring to a boil. Let the mixture boil for 5 minutes. Add the apples and simmer for about 20 minutes, until the apples are very tender.
  2. Pour the liquid into a small saucepan and add the cornstarch. Stir well to dissolve the cornstarch. Let the mixture simmer for a few minutes until it thickens. Combine with the apples.

Frixuelos 2

Frixuelos – Spanske Pandekager

Ingredienser
• 400ml mælk
• 180g hvedemel
• 3 æg
• 2 spsk sukker
• ½ tsk eddike
• ½ tsk salt
• 1 spsk Anis del Mono (valgfrit)
• Mad- eller rapsolie, til bagning

Fremgangsmåde

1. Mælk og æg hældes i en stor skål. Med en stavblender blendes blandingen i ca. 10 sekunder. Tilsæt mel, sukker, salt, eddike og Anis del Mono, og blend.
2. Varm en crêpe pan op ved mellem til høj varme. Hæld lidt olie på panden. Imens panden tiltes hældes et tyndt lag dej på panden. Når kanten er brunlig vendes pandekagen og brunes på den anden side. Læg pandekagen på en tallerken. Drys med lidt sukker. Gentag med den resterende dej.
3. Server pandekagerne med appelsinskiver og æblekompot, frugtmarmelade eller kagecreme.

Æblekompot

Ingredienser

  • 4 store Pink Lady æbler, skrællet og skåret i tern
  • 250ml vand
  • 5 spsk sukker
  • ¼ tsk stødt kanel
  • 1/8 tsk stødt muskatnød
  • 1 knivspids salt
  • ½ tsk majsstivelse

Fremgangsmåde

  1. I en stor gryde blandes vand, sukker, kanel, muskatnød og salt og bringes i kog. Lad blandingen koge i 5 minutter. Tilsæt æbler og lad blandingen simre i ca. 20 minutter, indtil æblerne er meget møre.
  2. Hæld væsken i en lille gryde og tilsæt majsstivelse. Rør godt rundt for at opløse majsstivelsen. Lad blandingen simre i et par minutter, indtil den bliver tykkere. Hæld siruppen over æblerne.

Recipe Pancake Cake (Mille Crepe Cake)

The second Sunday of October I will host the first Afternoon Pancake event of season II, and serve Pancake Cake, also called Mille Crepe Cake . Please join me, and try this great recipe (Danish version below):

IMG_2807 (1)

Mille Crepe Cake

Ingredients

Crêpe Batter

  • 6 tbsp butter
  • 750ml milk
  • 6 eggs
  •  200g wheat flour
  •  7 tbsp granulated sugar
  • One pinch of salt

Pastry Creme Filling

  • 1 egg
  • 1 tbsp wheat flour
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 250ml milk
  • 1 tsp vanilla extract or vanilla sugar
  • 1 tsp hot water
  • 2 tbsp heavy cream, whipped

Directions

Crêpe Batter

  1. In a small pan, melt the butter until lightly browned. Remove from heat and set aside.
  2. In a separate, small pan, warm the milk until steaming. Remove from heat and allow to cool slightly.
  3. Using your hand mixer at low speed, mix the eggs, flour, sugar, and salt in a large bowl. Slowly add in the milk and browned butter. Refrigerate the batter in an airtight container for several hours, or overnight.

Pastry Creme Filling

  1. In a small bowl, add egg, flour, sugar, and cornstarch. Beat until smooth.
  2. In a saucepan over low heat, bring milk to a simmer. Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, until thickened and just comes to a boil.
  3. Remove the saucepan from the heat. Add vanilla and hot water. Stir until dissolved into the mixture. Set aside to cool until firm. 
  4. When the pastry creme has cooled, fold in the whipped cream. 
  5. Refrigerate until thick, preferably overnight.

Preparation

Ingredients

  • Crêpe Batter (see recipe above)
  • Pastry Creme Filling (see recipe above)
  • 500ml heavy cream
  • 1 tbsp granulated sugar
  • Powdered sugar
  • Fresh berries

Directions

  1. The day before making and assembling the cake, prepare the crêpe batter and the pastry creme filling. Refrigerate.
  2. Line baking sheets with parchment paper.
  3. Heat up a non-stick crêpe pan to medium-low. Hold the pan at an angle with one hand and pour the batter into the pan with the other. Move the pan slowly in a circular movement to evenly distribute the batter. Flip the crêpe, once light brown edges are showing. Cook shortly, approximately 5 seconds on the other side. Remove the cooked crêpe onto a prepared baking sheet to cool. Do not stack the crêpes on top of each other. Repeat this process with the remaining batter.
  4. Whip the heavy cream with the granulated sugar. Remove the pastry creme filling from the refrigerator and gently fold the whipped cream into the pastry creme filling. 

 Assembling the Cake

  1. Place one crêpe on a large cake plate.
  2. With a small spatula, completely cover the crêpe with a thin layer of the pastry creme filling. 
  3. Cover with another crêpe and repeat covering with the pastry creme filling until you have reached approximately 20 layers. The 20th crepe will be the last or top layer.
  4. Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered sugar and fresh berries.

Pandekagekage

Ingredienser

Pandekagedej

  • 6 spsk smør
  • 750ml mælk
  • 6 æg
  • 200g hvedemel
  • 7 spsk sukker
  • 1 knivspids salt

Kagecreme

  • 1 æg
  • 1 spsk hvedemel
  • 2 spsk sukker
  • 1 spsk majsstivelse
  • 250ml mælk
  • 1 tsk vaniljeextrakt eller vaniljesukker
  • 1 tsk kogende vand
  • 2 spsk pisket fløde

Fremgangsmåde

Pandekagedej

  1. Smelt smørret på en lille pande. Tag panden af varmen, og sæt til side.
  2. Varm mælken i en anden lille pande indtil den damper. Tag panden af varmen og lad den køle lidt ned.
  3. Med en håndmixer blandes æg, hvedemel, sukker og salt i en stor skål. Tilsæt mælken og den smeltet smør langsomt. Stil skålen i køleskabet i flere timer eller til næste dag.

Kagecreme

  1. Bland æg, hvedemel, sukker og majsstivelse i en lille skål. Pisk indtil dejen er ensartet.
  2. Ved svag varme varmes mælken op i en lille gryde indtil den simrer. Fjern gryden fra blusset og hæld langsomt mælken op i æggeblandingen. Hæld alle ingredienserne tilbage i gryden, og pisk konstant indtil massen er blevet tykkere og lige koger.
  3. Fjern gryden fra blusset. Tilsæt vanilje og kogende vand. Pisk indtil cremen er ensartet. Sæt den til side, indtil den er afkølet og fast.
  4. Når cremen er kølet ned foldes flødeskummet i.
  5. Stil i køleskabet indtil den er tyk, helst til dagen efter.

Forberedelse

Ingredienser

  • Pandekagedej (se opskrift ovenfor)
  • Kagecreme (se opskrift ovenfor)
  • 500ml fløde
  • 1 spsk sukker
  • Flormelis
  • Friske bær

Fremgangsmåde

  1. Dagen før kagen laves forberedes pandekagedejen og kagecremen. Sæt begge i køleskabet.
  2. Læg bagepapir på bageplader.
  3. Varm en pandekagepande op ved mellem til lav varme. Når smørret er smeltet tiltes panden med den ene hånd mens dejen hældes på panden med den anden. Bevæg panden langsomt i en cirkelbevægelse for at fordele dejen. Vend pandekagen, når kanten er gyldenbrun. Brun kort på den anden side, ca. 5 sekunder. Læg pandekagen til afkøling på bagepapiret. Læg ikke pandekagerne ovenpå hinanden. Gentag med den resterende dej.  
  4. Pisk fløde og sukker. Tag kagecremen ud af køleskabet og fold forsigtigt piskefløden i kagecremen. 

Samling af kagen

  1. Placer en pandekage på et stort pandekagefad.
  2. Fordel et tyndt lag kagecreme på pandekagen med en lille spatel.
  3. Læg en anden pandekage ovenpå og fortsæt med at fordele et lag kagecreme, indtil der er ca. 20 lag. Den 20. pandekage er det øverste lag.
  4. Sæt kagen i køleskabet i mindst 2 timer. Lad kagen stå ved stuetemperatur i 15-30 minutter før den serveres. Drys flormelis over kagen og læg bær på.

Recipe American Buttermilk Pancakes

This Sunday I will host the third Afternoon Pancake event, and the theme is American Pancakes. Please join me, and try this traditional recipe (Danish version below):

American Buttermilk Pancakes

Ingredients

·         375g wheat flour

·         3 tbsp sugar

·         1 tbsp baking powder

·         1 1/2 tsp baking soda

·         3/4 tsp salt

·         700ml buttermilk

·         125ml milk

·         3 eggs, separated

·         75g butter, melted

 

Directions

1. In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites in a bowl until stiff peaks form.

2. Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher and stir until just combined. Do not over mix.

3. Heat a non-stick pan or griddle to medium-low heat.

4. Gently fold beaten egg whites into the batter. 

5. When the pan or griddle is hot, add a little butter and pour the batter from the pitcher straight onto the hot pan.

6. Flip the pancake once bubbles form on the surface and pop. 

7. Cook the pancake until golden brown on the second side. 

Enjoy!

Recipe in Danish further down.

American Pancakes

Amerikanske kærnemælkspandekager

Ingredienser

·         375g hvedemel

·         3 spsk sukker

·         1 spsk bagepulver

·         1 1/2 tsk natron

·         3/4 tsk salt

·         700ml kærnemælk

·         125ml mælk

·         3 skilte æg

·         75g smeltet smør

Fremgangsmåde 

1.     Bland mel, sukker, bagepulver, natron og salt sammen i en stor kande. Rør kærnemælk, mælk og æggeblommerne sammen i en anden beholder. Pisk æggehviderne stive med en håndmixer.

2.     Tilsæt smørret til mælkeblandingen ved konstant omrøring. Hæld denne blanding i kanden og rør, dog kun lige indtil de er blandet sammen. Det er vigtigt, at der ikke piskes for meget.

3.     Opvarm en pande eller “griddle” ved lav- til middelvarme.

4.     Fold forsigtigt aeggehviderne i dejen.

5.     Steg lidt smør på panden, når panden er varm, og hæld lidt dej fra kanden direkte ned på panden,

6.     Vend pandekagen, når bobler dannes på overfladen og springer.

7.     Bag pandekagen indtil den er gylden på den anden side.

Velbekomme!

Afternoon Pancakes #2 – I confess to an egg.

Actually I confess to two eggs! Afternoon Pancakes was once again a pleasure – friends and pancakes are a combination that just can´t go wrong.

I do however confess to “pimping” the recipe with two eggs…

When I did a trial run on Friday, I found that the pancakes needed a little extra, when served “plain”, which means without anything cooked into them. So I simply added 2 eggs. It did the trick!

Baking these Dutch pancakes was a bit different, because of the fresh yeast that goes into them. It was fun to try, and worked great. Amazing to watch the yeast bubble in less than 10 minutes. Just look at this;

2015-04-12 12.35.052015-04-12 12.48.05

I made 2,5 times the recipe for 7 people. There was 2 pancakes left over (no one held back), and Katrine got those to take home to her boyfriend, so that she wouldn´t have to bake her self.

2015-04-12 15.13.25 HDR

None of my guests had ever tried Dutch Pancakes before. They all liked them, and the syrup (stroop) and powdered sugar where a hit.

2015-04-12 15.17.05

If you haven´t tried the recipe yet, I recommend you invite good friends and try them soon. With or without the eggs..

Recipe Traditional Dutch Pancakes

This Sunday I will host the second Afternoon Pancake event, and the theme is Dutch Pancakes (Pannenkoeken). Please join me, and try this traditional recipe (Danish version below):

Ingredients

– 400g wheat flour

– 1 tsp salt

– 15g fresh yeast, or 5g dry yeast

– 750ml lukewarm milk

– 1 tsp sugar

– Butter

Directions

  1. Sift the flour and salt over a mixing bowl.
  2. In a separate bowl, let the yeast dissolve in some of the milk, and add the sugar. Let the bowl sit at room temperature until bubbles form, approximately 10 minutes.
  3. Make a well in the flour and add the yeast mixture. Using a hand mixer, stir until there are no more lumps.
  4. Add the remaining milk, little by little.
  5. Let the batter rest at room temperature for 1 hour.
  6. Melt 1/2 tsp butter in a pan. When the butter is sizzling, hold the pan at an angle with one hand and pour the batter into the pan with the other. Move the pan slowly in a circular movement to evenly distribute the batter. The pancake should be thicker than a crêpe.
  7. Once the surface is no longer wet and the bottom is browned, flip the pancake.
  8. For plain pannenkoeken, let the pancake finish cooking until golden brown, approximately 20 seconds, and serve with stroop (thick syrup) and powdered sugar. For pannenkoeken with additional ingredients (savory or sweet), turn off the heat, add your ingredients (foods that need little cooking such as cheese should be added first and foods that need more cooking such as bacon and mushrooms should be added last), and spread about a spoonful of batter on top. Turn the heat back up. Once the bottom side is browned, flip the pancake again, and cook until done.       

Suggested Variations

  • Apple slices, cinnamon
  • Raisins, butter
  • Banana, whipping cream
  • Mixed fruits, whipping cream
  • Rum, whipping cream
  • Ham, cheese, onion
  • Ham, bacon, cheese, mushrooms, onions
  • Cheese, eggs

Danish version below this great picture:

Pannenkoeken

Hollandske Pandekager — Pannenkoeken

Ingredienser

– 400g hvedemel

– 1 tsk salt

– 15g frisk gær eller 5g tørgær

– 750ml lunken mælk

– 1 tsk sukker

– Smør

Fremgangsmåde

  1. Si mel og salt over en røreskål.
  2. Opløs gæren i lidt af mælken i en anden skål og tilsæt sukker. Lad skålen stå ved stuetemperatur, indtil der er bobler på overfladen, ca. 10 minutter.
  3. Lav en brønd i midten af melet  og tilsæt gæropløsningen. Blend dejen med en håndmixer til alle klumper er væk.
  4. Tilsæt resten af mælken, lidt efter lidt.
  5. Lad dejen stå ved stuetemperatur i en times tid.
  6. Smelt 1/2 tsk smør på en pande. Når smørret er smeltet tiltes panden med den ene hånd mens dejen hældes på panden med den anden. Bevæg panden langsomt i en cirkelbevægelse for at fordele dejen. Pandekagen bør være en del tykkere end en crêpe.
  7. Vend pandekagen, når overfladen ikke længere er våd og bunden gylden.
  8. Hvis du ønsker en neutral pandekage bages den indtil den er gylden på undersiden, ca. 20 sekunder. Pandekagen serveres med stroop (tyk sirup) og flormelis. Hvis du ønsker at lave en pandekage med fyld, skal du slukke for pladen, hvorefter du kan tilsætte de ekstra ingredienser (ingredienser der ikke behøver at blive stegt længe som f.eks. ost bør tilsættes først og ingredienser der har brug for længere tid som f.eks. bacon og champignoner bør tilsættes til sidst), og fordele en skefuld dej over. Tænd for pladen igen. Når bunden er gylden, vendes pandekagen forsigtigt og bages indtil den er færdig.

Velbekomme!

Recipe for Happiness?

Today is the International Day of Happiness, so the topic for my post seems given.

Since one of the categories here on my blog is Recipes, it made me think if there could be a recipe for Happiness?

If someone asked me, what would my recipe be then?

The first thing that sprung to mind was: Don´t take anything personally!

I got this Sentence of wisdom from Don Miguel Ruiz and his Four Agreements;

1. Be Impeccable with your Word

Speak with integrity. Say only what you mean. Avoid using the Word to speak against yourself or to gossip about others. Use the power of your Word in the direction of truth and love.

2. Don’t Take Anything Personally
Nothing others do is because of you. What others say and do is a projection of their own reality, their own dream. When you are immune to the opinions and actions of others, you won’t be the victim of needless suffering.

3. Don’t Make Assumptions
Find the courage to ask questions and to express what you really want. Communicate with others as clearly as you can to avoid misunderstandings, sadness and drama. With just this one agreement, you can completely transform your life.

4. Always Do Your Best
Your best is going to change from moment to moment; it will be different when you are healthy as opposed to sick. Under any circumstance, simply do your best, and you will avoid self-judgment, self-abuse, and regret.

Out of these four (wise) agreements, I find the second one to be the most important in regards to happiness – but they are all important, and if you keep them in mind, they will truly make a difference in your life.

So there! Put on the spot, this would be my recipe for happiness.