It feels like I/we have been up to a lot recently but then again, not so much. It's a nice balance, being busy but still having time to relax and just sit back a little. Here are a few random photos from the last few weeks.
I have been eating overnight oats for breakfast this last week. Oatmeal, chia seeds, almond milk and some fruit. Takes literally two minutes to prep and is a healthy way to start the day.
Celebrated this wonderful little girl's third birthday and spent some time with her at the playground. She is just the cutest.
Finally used our new Aalto vase this week! Filled with roses to celebrate our one month wedding anniversary.
Baked this blueberry crumb cake a few weeks ago (from Smitten Kitchen of course) for a lovely Saturday afternoon get together with A and N. My crumb topping sort of just blended together and turned into one large crunchy sugar topping. Still good, just not so crumby.
Visited Atelier September for the first time almost two weeks ago with two sweet friends. It's so nice to be able to connect people! Such a lovely little cafe on Gothersgade.
Hope you've been having a wonderful weekend!
Monday, August 18, 2014
Fuglebjerggard is located in Helsinge just a little drive away from Copenhagen. It is actually owned by Camilla Plum, a Danish cookbook author. I had checked their website before going there and knew that you could pick your own fruit, depending on what was in season, and that they had a store and a cafe there. I mostly wanted to pick our own fruit!
We got to Fuglebjerggard at around 10:30 on a Saturday morning and set out to pluck some berries. Fuglebjerggard has a special section just for visitors to pluck (and pay for) their own fruit. While we were there, they mainly had some red and white currants as well as some gooseberries. There wasn't a lot of fruit left for us to pick, so next year we know to go a little bit earlier n July. In the fall though they will have lots of apples. We walked past rows of apple trees before getting to the berries.
We paid for our berries and then bought some chili seeds in their shop (to plant our own little chili plants) before heading to their cafe for some coffee and cake. The farm is a really great place for the family to go and visit on the weekend. You can wander through Camilla's gardens and see all the different organic fruits and vegetables she is growing. You can also buy many different seeds in her shop if you would like to plant your own veggies. They also serve homemade food with homegrown vegetables from their own farm at the cafe. I'm really looking forward to going again next summer and picking more berries! Going strawberry picking is a pretty common thing at home so I've been really wanting to do that here in Denmark. We missed it this season but will hopefully get to it next summer!
Friday, August 15, 2014
Although I've started working full time this week, this first week I've only been scheduled to work 9 to 3. Next week is when the real full time hours start! We were thinking about having burgers for dinner on Wednesday evening and since I got off at 3, I decided to make our own burger buns!
And I must say, I am really proud of my little burger buns. They looked and tasted amazing, more like something you would get at a gourmet burger place and not like what you would buy in the grocery store. Our burgers were a mix of a BLT and a caprese salad. We made a basil mayo (by combining bashed basil with some store bought mayo), and packed the burgers with sliced tomatoes, avocados, bacon, lettuce and fresh mozzarella. Amazing! What's your favorite burger combo? What about making your own buns? It is so totally worth it. I used my Kitchenaid for this recipe, but you can also do it by hand. I have only written the instructions for how to make these buns with a stand mixer but do check out Smitten Kitchen's post!
Light Brioche Burger Buns (barely adapted from Smitten Kitchen)
Makes 6 to 8 burger buns, depending on how large you shape them. I got 6.
1 cup lukewarm water
3 tbsp slightly warmed milk
2 tsp active dry yeast or 17 g fresh yeast (I used fresh)
2 1/2 tbsp sugar
2 large eggs
3 cups bread flour (or one with a higher protein content)
1/3 cup all purpose flour
1 1/2 tsp salt
2 1/2 tbsp or 35 g butter, softened
sesame seeds (optional)
In a bowl, stir together the water, milk, fresh yeast and sugar until everything is combined. If using dry yeast, simply let the mixture stand for 5 minutes until foamy. Meanwhile, beat one egg.
In the bowl for your stand mixer, stir together the flours and the salt. Add butter and rub into flour with your fingers, making crumbs. Place bowl in the stand mixer and pour in the yeast mixture and the beaten egg. Turn the mixer on to low and mix until a dough forms. With the stand mixer, continue to knead the dough for 8 to 10 minutes. The dough will be quite sticky but don't be tempted to add anymore flour.
After 8 to 10 minutes of kneading, shape the dough in a round ball, and return the dough to the mixing bowl. Cover bowl with a towel and let it rise in a warm place for 1 to 2 hours. My dough needed an hour and a half.
Line a baking sheet with parchment paper. Take the dough out of the bowl and divide it into 6 to 8 equal portions. Feel free to weigh each portion if you want equal sized buns. Gently roll the dough into round balls and place on the parchment sheet, leaving a few inches between each ball. Cover loosely with a towel or plastic wrap again and let it rise for another 1 to 2 hours.
Set a shallow pan of water at the bottom of your oven. Preheat oven to 400F or 200C. Beat remaining egg and brush on top of each bun. Sprinkle the tops of the buns with sesame seeds, if using. Bake, turning the baking sheet halfway through baking, until the tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Enjoy your homemade burger buns!
Monday, August 11, 2014
Thursday, August 7, 2014
As you may have seen from my Instagram, the husband and I went to pick up my new baby on Sunday! I mean Kitchenaid mixer. After returning some duplicate wedding gifts and using some gift cards, we were able to buy our first Kitchenaid. We picked a matte black beauty and I've been admiring ever since. And using it of course! I whipped up a batch of coconut oatmeal raisin cookies on Sunday afternoon and yesterday while our friend P was over, I made a batch of pizza dough for our dinner and a red wine chocolate cake for dessert. So now I've tried the dough hook, the whisk and the flat beater. I'm in love.
I'm not a big wine drinker and I don't appreciate it as much as many other people do but I wanted to try baking this red wine chocolate cake. As the husband and P said last night, it is a very fine and delicate cake. At first bite you taste the chocolate and then the flavor of the wine follows. Paired with a mascarpone cream, this cake was delicious. And as it is quite rich, we could only take a little slice each. This cake definitely feeds a crowd. I baked it in a 8-inch springform pan and well, we still have 3/4 of the cake left. Any takers?
If you love wine and you love chocolate, then this one's for you!
Red Wine Chocolate Cake with Whipped Mascarpone (recipe from Smitten Kitchen)
Makes one 8 or 9 inch cake
For the Cake:
6 tbsp or 85g unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup red wine, any kind you like (I used a cabernet merlot)
1 tsp vanilla extract
1 cup + 1 tbsp all purpose flour
1/2 cup Dutch processed cocoa powder
1/8 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
For the Mascarpone Cream:
1/2 cup mascarpone cheese
1/2 cup heavy cream
2 tbsp white granulated sugar
1/4 tsp vanilla extract
To make the cake, start by preheating the oven to 325F or 160C. Line the bottom of a 8 or 9-inch springform cake pan with parchment paper and lightly grease/butter the sides of the cake pan.
In a large bowl, on the medium speed of your mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and egg yolk and beat well before adding the wine and vanilla extract. The batter will look uneven and a little chunky. Don't worry!
Sift the flour, cocoa powder, baking soda, baking powder, salt and cinnamon right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a spatula.
Spread cake batter into prepared pan and bake for 25 to 30 minutes, and maybe a few extra minutes if you are baking in an 8-inch form. The cake is ready when a tester inserted into the center of the cake comes out clean. The top of the cake should be shiny and smooth. Cool the cake on a rack for 10 minutes before turning it out and leaving it to cool completely on the rack. The cake stores well at room temperature or in the fridge.
When serving, whip up the mascarpone cream. Whip the cream, mascarpone cheese, sugar and vanilla extract together until soft peaks form. Dollop generously on each slice of cake.
Oh and a little FYI, the wine doesn't fully bake out of the cake :)