flashback fridays

before moving from copenhagen my parents came to visit and we went to eat at manfreds...i stick to the veggie daily special and that day we also shared a chocolate mousse....scrumptious! a visit to the farmers market...they have good stuff but expensive. beetroot, apple ginger juice. danish smørrebrød at halvvejen...one of my favorite lunch places in cph. went in the opposite direction with the visit to simple raw...really liked their cashew yogurt. wascator used to be our neighborhood hang out...cheap straight up coffee and really good food. packing away our records..these two gentlemen are oldies but goodies. snack-time at a friends workshop.

raspberry ginger popsicles

got inspired here to make these raspberry pops. altered the recipe a little. used frozen raspberries instead of fresh because that's what we had. replaced sugar with agave (around 2 tbsp) and added finely chopped vanilla pod. pretty refreshing! got the popsicle molds when living in nyc and have just now started to use them.....i'm sure more pop concoctions will come soon. you can get the molds here. they are made out of bpa-free plastic and they are super easy to use!

discovering our city | köttbaren

at last...went friday after work and had dinner at köttbaren. what a lovely meal we had.

happy easter | glad påsk

an egg for breakfast. candy easter egg at work. easter napkins of-course...thanks mom. easter colored mailboxes in this new country of mine. we're running on easter colored juice in this house (broccoli, celery, green apples cucumber & ginger). easter feather branches...wonder where they grow. ran on these two places on our walk....looks really good. you can check out köttbaren here and pizza hatt here. we didn't eat there but will get back with reviews when we do.   

when living in...Williamsburg

View My New York in a larger map

view from our terrace in williamsburg. lunch at the smile eating the manouri cheese & fig sandwich...yum. empire state and beautiful night skies.saturdays surf's garden in soho and front in greenwich (just around the corner is taïm...best falafels ever). sunny day. our sub stop. cab meeting at Crosby/Houston near strala yoga. a bit of my favorites...my new york at my places google maps. 

date loaf

 

Date loaf

makes 12 slices

50 g rolled oats

3 dl plant milk

240 g wholemeal flour

1 tsp baking powder

10 dates pitted and chopped

70 g dried cherries

1 tsp ground cinnamon

1 egg

3 tbsp. almonds roughly chopped

1/2 tsp sea salt

for sprinkle:

2 tbsp almonds roughly chopped

1 tbsp poppy seeds

Put oats and milk in a bowl and let soak for 30 min. Preheat the oven to 360F/180°C. Line a bread form with parchment paper.

Sift the flour and baking powder into the bowl with milk and oats and stir in the dried fruit, cinnamon, sea salt and chopped almonds. Lightly beat the egg and add to the mix. Mix all well together.

Pour batter into the lined bread form and smooth the top. Sprinkle with almonds and poppy seeds.

Place in the oven and bake for around 45 min. or until golden and baked through.

Céleri rémoulade and more...

Céleri Rémoulade

(see pic. 2 & 3)

1 grated apple 

100 g celeriac julienne cut

1/2 tbsp dijion mustard

1 dl sour creme

salt

pepper

1 tbsp lemon juice

1/2 celery finely chopped

Heat the skillet on low heat. Grate the apple and add to the skillet. Do not stir or move the apple until golden and caramelised. Then stir and flip onto the uncooked side until all the grated apple is golden and caramelised.

Cut the celeriac into julienne strips and add to the skillet and turn of the heat and leave it for a minute.  

Place it in a bowl and in the fridge to cool down.

In a new bowl mix sour creme, mustard, salt, pepper and lemon juice. When the celeriac/apple thing has cooled down mix with the dressing.

Place the rémoulade on the rye bread and garnish with fin cut celery.

Mash spread with grilled celeriac

(see pic. 1 & 4)

Mash:

250 g celeriac

1/2 l. bouillon water 

0.7 dl oil

salt

pepper

apple cider vinegar

1/2 tbsp dijion mustard

pinch of nutmeg

Put bouillon water in a large pot. Cut the celeriac up in chunks and add to the water. Cook until tender. Remove from heat and strain water from pot. Add vinegar, olive oil, salt, pepper, nutmeg and mustard. Mash with a fork or potato masher. 

Grilled celeriac:

Cut 2 pieces of celeriac. Make them same size as the bread you're using and 5mm thick. Blanch the celeriac (use the bouillon water from the rémoulade) for 2 minutes remove from water and pat dry.  Marinate the celeriac with salt, pepper and olive oil before placing them on the hot grill pan. Place something heavy on top of the celeriac to press them down. Cook them on one side until the celeriac have charred and flip and cook until the other side is done. 

Place the mash on the rye bread and on top place the grilled celeriac. Drizzle with olive oil and garnish with finely chopped celery.

chanterelles

olive oil
25 g butter
250 g chanterelles

1 medium onion peeled and finely chopped

1 clove of garlic minced

pinch of sea salt

pinch of pepper

1 tsp dried rosemary

1 dollop sour creme

zest from 1/4 lime

Start by trimming off the bottom of stems and then brush them gently.

Heat olive oil and butter in a skillet on medium heat. Add garlic and onions to the skillet. When golden add the chanterelles. Sauté until the chanterelles are tender (about 10 min). Add salt, pepper, dried rosemary, lime zest and a dollop of sour creme stir and let simmer for 2 minutes. Toast a piece of rye bread and arrange the chanterelles on top.

my version of no-knead bread

a version of Jim Lahey no-knead bread, Sullivan Street Bakery
time: about 1½ hours plus 14 to 20 hours rising

2 1/2 cup (6dl) cold water
3 g active yeast (size of a pea) or 1/4 tsp dried yeast
3 tbsp sourdough
1 tbsp sea salt
1 tsp unpasteurized honey
2 3/4 cup (400 g) whole flour (I used whole ølandshvede)
3 1/2 cup (450 g) light flour (I used ølandshvede)
Extra flour for folding
A oven proof dutch oven, cast iron or ceramic pot all with lid.

1. Place water in a large mixing bowl. Solve the yeast into it by stirring. Add salt and honey and stir until well mixed. Sift the flours and add to the water mixture. Mix together until all is combined. Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

2. A half-hour before dough is ready, heat oven to 500F/250°C Put a heavy covered pot (oven proof dutch oven, cast iron or ceramic pot all with lid) in oven as it heats.
 
3. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Dust a dishtowel with flour and place the dough here. Then dust the dough with flour and cover loosely with plastic wrap and let rest about 15 minutes.

 3. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Slash the dough with a knife and then cover the pot with lid. Bake for 30 minutes then lower the temperature to 445F/230°C and remove lid and bake another 15 minutes. Cool on a rack. Let cool a bit before cutting so the bread will conserve the moist when cut.

enjoy!