Copenhagen Delicious

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Where do you go if you suddenly get an instant need for Krispy Kreme Donuts - say if Krispy Kreme isn’t around in your home town - well today I had that need for donuts so I thought I had the following choices:

  1. Get on the next plane to London for a quick purchase of a pack of Krispy Kreme Donuts
  2. Have a pack delivered express by FedEx.
  3. Or alternatively - perhaps embark into the adventures of making your very own delicious donuts.

Having considered the three choices I ended up figuring that going for option number 3 would still be the fastest way of indulging my taste buds with some fresh donuts - after all overseas Express deliveries still takes a day or two.



Here’s what you need to make 24 of your own donuts:
- 575g flour
- 100g butter
- 75g sugar
- 1 egg
- 2.5 dl milk
- 75g yeast
- half a teaspoon cardamum
- half a teaspoon salt

- between half and 1kg of palmin (coconut oil) to deep fry the donuts


Slightly heat the milk to around 35-37 degrees Celsius and dissolve the yeast. Add the other ingredients and knead the dough fully.

Leave the dough to raise to double size for about 30 minutes in a warm place. Split the dough into 24 even pieces (remember to keep a small bit of the dough to test the warmth of the palmin).
Roll the dough into 24 buns and make a hole in the middle of each buns either using your finger or a small glass - just make sure the hole is rather big in comparison to the bun in other to avoid the hole to close during frying.

Leave the donuts to raise for about 20 minutes. In the meantime heat the palmin to 180 degrees celcius. A good tip is to use a sugar thermometer which often shows temperatures up to 200 degrees. Otherwise you can use the spare bit of dough you saved to test the palmin warmth. If the palmin instantly starts to sizzle when lowering the dough - the palmin is good to go.

It’s important to keep a constant temperature around the 180 degrees - so keep a close eye otherwise the donuts turns black or soak up too much fat (if the temperature is too low).

Fry the donuts roughly 2 minutes on each side. Either use a fork or a skimmer to take out the donuts. Leave the donuts to rest on fat-sucking paper.

Top the donuts white icing of your choice and add colourful sprinkles before serving together with a good quality coffee or tea. Enjoy

Ah, a nice sunny day with the warmth of the coming summer - what’s better than topping it with an airy and tasty Danish Omelette? Maybe new and delicious strawberries sprinkled with cane sugar as desert.


The omelette are quite easy to make and only requires a few ingredients. Alternatively you can use what ever your taste buds feel like - but here we used the following ingredients and this was a success - even the kids were liked it.

Firstly you need the following:
- 10 - 12 slices of bacon of good quality ie. Danish bacon.
- 1 chopped red onion.
- 3 - 4 small new potatoes - boiled and chopped in cubes.
- lemon zest from half a lemon.
- 3 - 4 freshly cherry tomatoes.
- 12 free range eggs.
- 2 dl milk or cream.
- chives - finely chopped.

1. Pre heat the oven to 180 degrees celsius (no warm air).
2. Chop the bacon in smaller bits and cook it on the frying pan until it is well cooked but not burnt. 
Add the chopped onion, potatoes and lemon zest to the fried bacon and stir for a few minutes to gain taste.
3. Mix the eggs with the dairy (milk or cream depending on personal taste) and give it a good stir. Season it with some salt and pepper bearing in mind that the bacon is a bit salty itself - so be gently on the salt. Pour the egg mass into the pan and gently stir for a couple of minutes until it starts to stiffen.
4. Put the pan into the oven and leave it to bake until the crust turns golden and starts raising. Depending on your oven it will take about 30-40 mins but keep an eye on the omelette.
5. Gently serve the omelette (if possible) on a plate and top it with sliced tomatoes and chopped chives.
6. Serve it smoking hot together with toasted rye bread and enjoy. It also goes well together with an ice cold beer on a warm summer evening :-)


To top of the evening why not serve a bowl of fresh strawberries sprinkled with cane sugar - yummy!

Fancy an Italian pizza tonight - why not try out this delicious and easy to bake Calzone Pizza? We often make these ourself for example on a Friday evening together with a glass of red wine.


Here’s what you need to make a successful Calzone:
Dough:
- 1.5 dl. water
- 25g yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 250g pizza flour (ie. Type 00) alternatively you can use normal flour

Toppings:
- 70g tomato paste
- 1 garlic clove
- 2 tablespoon olive oil
- 100g parma ham
- 125g fresh mozzarella
- 2 tablespoon dried oregano
- Salt & Pepper
- 1 egg or some milk for brushing.


Now let’s get on making the dough:
Dissolve the yeast in the water and add salt, olive oil and flour. Give the dough a good knead until every ingredients is fully mixed. Leave the dough to rise in a warm place for about 20 minutes.
Roll the dough into a round pizza on a flour covered table and put it onto a baking tray with baking paper.

Topping:
Crush the garlic together with the tomato paste and olive oil. Give it a good stir and cover half of the pizza with the paste.
Cut the parma ham and mozzarella into slices. Place it on top of the tomato paste.
Sprinkle with oregano, salt & pepper and fold the pizza together to form half a circle. Securely close the pizza edges - a good trick is to use a fork and press the edges together all the way round.
Brush the pizza with either an egg or a bit of milk. Sprinkle the pizza with a bit of sea salt to give it the final touch.

That’s it - bake the Calzone in the oven at 220 degrees Celsius for about 20 mins while enjoying a glass of red wine. 


If you like to give the calzone an extra touch of flavor why not try adding one or two extra tasty ingredients together with the ham and mozzarella. We can recommend adding artichokes which gives the calzone a nice tasting touch to the parma ham - we did this experiment today and was pleasantly surprised.

Please feel free to share your own experimences :-)

The other day our oldest son asked if we could buy some Meringue kiss (at least that’s what there are called translated from Danish). That made me think that it couldn’t be that difficult to make a few myself. Also we already had all the ingredient including some pasteurized egg whites close to due date.

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With my sons excitement about the meringues I today set out making my first meringue kisses. And to top the experiment I chose to make two variants - the traditional vanilla meringue and an experiment of liquorice meringue.

If you like to give it a try yourself - here’s what you need and how to make these little sweets :-)

Recipe for approx. 20 meringue:
50g pasteurized egg whites.
150g cane sugar - I used normal sugar as we were out of cane sugar.
1/2 vanilla pod.
1/2 teaspoon sugar.

Pour in the egg whites in a bowl and start whipping until they get airy but not rigid. 
Slowly add the cane sugar a little at a time while you keep whipping the mass until the meringue is fully stiff and tough.

Cut the vanilla pod in half on the long side and gently take out the vanilla seeds with a small knife. Then squeeze the vanilla seeds together with the 1/2 teaspoon of sugar. Whip the vanilla sugar into the meringue and pour it into a icing bag with star tulle. 
I added a few drops of red fruit colouring just for the fun of it and the excitement of the kids. Although the red meringue often are often associated with strawberry flavour - but that will be next time.
Squeeze the meringue onto a baking tray with baking paper into small delicious meringue “kisses” in the size you like - just make sure they all are roughly same size otherwise they will not bake evenly.

Bake in oven at 120 degrees celcius for an hour. No use of convection oven.
The red meringue didn’t turn out as beautiful as the liquorice ones especially when you look at the whirl details - but I guess this is due to the added liquid fruit colouring.

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Recipe for approx. 20 Liquorice Meringue:
50g pasteurized egg whites.
150g cane sugar - I used normal sugar as we were out of cane sugar.
1/2 tablespoon of liquorice powder.

Exactly the same procedure as mentioned above - except omit the vanilla pod and teaspoon sugar. Instead I used half a tablespoon liquorice powder from my all time favourite Lakrids by Johan Bülow. I’m a big fan of this liquorice and use it when ever I can find a way to it. If you don’t already know Lakrids - you should have a look at their website: Lakrids by Johan Bülow.

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Now back to the recipe - I used a mortar to ensure that all the liquorice powder was even and with no lumps. I gently poured the powder into the meringue and whipped it until fully mixed. Then just as the above recipe - using an icing bag and a star tulle I squeezed the meringue onto a baking tray (with baking paper) and placed the tray in the oven at 120 degrees celcius for about 1 hour.

Both meringues tasted surprisingly delicious - so go ahead and try it yourself one day for a sweet treat :-)
Yummy!

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A delicious sunday dinner we had yesterday. Pulled pork - 10 hours in the oven with lots of nice spices and you will get this lovely meal. I served a salad of mixed salad leaves, apples and pomegranate. A dressing made with mayonnaise and chilies.  

Here’s how to pull the pork:

Spice Rub:
1/2 tablespoon anise seeds
11/2 tablespoon whole coriander seeds
1 tablespoon cumin
1 teaspoon black pepper corn
2 teaspoon coarse salt
6 garlic gloves

1 pork neck fillet of minimum 1kg

Chille mayo:
1 dl mayonnaise
2 tablespoon sour cream
1-2 gloves of garlic
sambal oelek
Salt and pepper

2 trays of mixed salad
1 sour apple
2 pomegranate

Grilled or toasted leaven bread

- Heat the oven to 120 degrees celcius
- Roast the spices until they start to smell. Put the spices, salt and garlic in a mortar and crush it to a coarse paste
- Rub the spice paste well into the meat and put it in an oven proof dish. Leave the meat in the oven for about 10 hours. The core temperature needs to be around 77 degrees Celsius.
- Leave the meat to cool for a bit before pulling it apart with 2 forks

- Stir the mayo with sour cream and crushed garlic. Season it with sambal oelek, salt and pepper.
- Rinse the salad and roughly dry. Serve the salad on a plate or in a bowl. Cut the apple in quarters, remove the core and cut the apple into thin slices. Top the salad with apple and pulled pork. Cut the pomegranate in half, crush the juices and seeds over the meat. Top it with the chili mayo and serve with toasted bread.





Indulge yourself with these fresh sour-sweet Lime-Mint Macaroons. These were my second try and almost successful macaroons. Surprising my family and neighbours the other day.

Here’s the recipe for approx. 25 double macaroons

Macaroons:
170g icing sugar
110g strained almond flour
90g egg whites (approx 3 eegs)
2 tablespoons sugar
A few drops of green fruit colouring

Lime- & Mint Cream:
125g white chocolate
Approx 10 fresh leaves of mint
Fine grated lime zest from 1 lime fruit
1 tablespoon freshly pressed lime juice
2 teaspoon honey
2 tablespoon cream

Macaroon cookies:
- Mix the icing sugar together with the almond flour
- Whip the egg whites airy in a dry and completely clean mixing bowl. Add the sugar and keep whipping until the egg whites turns to a solid foam
- Strain the almond flour mix into the egg whites together with the fruit colour - gently mix with a spatula until you have a smooth dough. Fill it into a decorating bag with a round tip.
- Squeeze roughly 50 macaroons in circles with roughly 30mm in diameter onto a baking tray covered with baking paper.
- Leave the macaroons to rest on the trays in at least 45 minutes, allowing the surface to dry.
- Heat the oven to 125 degrees Celsius. Bake the macaroons one tray at a time on the lower part of the oven for about 20 minutes.

Lime- and Mint cream:
- Chop the chocolate into smaller bits. Chop the mint leaves finely.
- Careful heat all the ingredients for the cream in a small pot. Styr frequently. Remove the pot from the heating once the chocolate is melted and the cream looks smooth.
- Let cool for a few minutes. Pour into a decorating bag and place it in a refrigerator for about an hour until the cream has the right consistency.
- Squeeze the Lime-Mint cream onto half of the macaroons and top with the remaining macaroons.
Store the macaroons in refrigerator for up till one week - I’m sure they won’t last that long though ;-)

note: the colouring of my macaroons didn’t come out as bright as expected - I expected them to be bright green. Have to reconsider either the amount of fruit colouring or if I should have used a different type of fruit flavour (I used Dr. Oetker as this was the only ones available at my local super market). Recipe will be updated when I get to experiment a bit more with this macaroon variant.

Having seen the delicious macaroons for quite some time around in London, Paris and of course among the nice bakeries in Copenhagen it was tempting to try it out for myself.
So during Easter I had my first ever go on making macaroons - a coffee variant.

Here’s what you need for 25 small coffee macaroons:
86g Almond flour
150g Icing sugar
2 Large egg whites
50g Sugar
2/3 Teaspoon instant coffee (your favourite flavour)

Ganache with dark chocolate and coffee:
100g cream
200g dark chocolate (I used 70%)
Roughly 2 teaspoon instant coffee

Macaroon bottoms:
- pour icing sugar and instant coffee into a mixing bowl together with the almond flour and stir
- strain the almond flour mix
- mix egg whites and sugar in a bowl and whip at lowest speed for about a minute
- whip at full speed for a couple of minutes until the meringue is firm
- turn the almond flour mixture into the meringue and gently press against the bowl with a spatula until a consistent mixture
- pour the mixture into a decorating bag with a round tip and press small round circles onto a baking tray covered with baking paper
- leave the un-baked bottoms dry for 45 minutes in room temperature
- bake them in oven at 160degrees Celsius for about 12 minutes

Ganache with dark chocolate and coffee:
- chop the chocolate into small pieces
Pour cream and instant coffee into a small pot. Slowly bring it to a boil and pour it over the chopped chocolate
- leave it for short moment, stir until the chocolate is fully melted
- leave the ganache to cool down in a cool place (ie. refrigerator) until it has a soft consistency
- fill the ganache into a decorating bag and spray onto a macaroon bottom - top it with another macaroon

Serve on a plate and enjoy delicious macaroons with a cup of tea or espresso :)

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