This years Christmas present

Chocolate Panforte

A rich sweet Christmas cake filled with lots of almonds, hazelnuts and dried fruit.

(2 cakes)
150 g hazelnuts (1 heaped cup)
150 g almonds (1 heaped cup)
225 g dried figs (1/2 pound)
225 g dried apricots (1/2 pound)
150 g dried dates (1/3 pound)
90 g semolina flour (3/4 cup)
1 dl cocoa (1/2 cup)
1 orange
1 lemon
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsk ground coriander
1/4 tsk ground black pepper
200 g cane sugar (1 cup)
225 g honey (1 cup)
100 g melted dark chocolate (3 ounces)
Confectioners' sugar

Roast the hazelnuts on a pan or in the oven 10 minutes and place them in a clean cloth. Rub the skin off of with the cloth.

Soak the almonds in boiling water for 3 minutes and nip the skins of.

Cut all the dried fruit into small pieces and mix them with the nuts, the flour, the cocoa, the grated orange and lemon rind and all the spices.

Put the sugar and the honey in a pot and stir it over the heat until the sugar has melted. Cook it without stirring about 5 minutes – until it reaches 120 degree C (248 degree Fahrenheit).

Pour it into the fruit and nuts and mix it well. Ad the melted chocolate and pres the “dough” in to 2 cake pans buttered and lined with baking paper.

Put the pans in the oven at 150 degree C (300 degree Fahrenheit) for 1 hour.

Turn the cakes out of the pans and remove the paper. Dust the cakes on both sides with confectioners' (powdered/icing) sugar.

Cool the cakes and wrap them tightly in plastic wrap or paper and store in a cool, dry place.
Well wrapped the cakes will keep at least 1 month.

My newest Cookbook

is on the shelves! Filled with delicious casseroles and sidedishes.
I will soon show you a "taste".
You can also see it on my website: http://www.sandra.dk/aktuelt.html

It's my party and I cook if I want to!

We had Balsamic Fresh Figs with Prosciutto,

Baked Garlic and Cauliflower Hummus with Walnut Gremoulata,

Slow baked Tomato Pizza on Puff Pastry with Smoked Mozzarella

and Grilled Mussels with Garlic and Parsley butter.

After that we had Fresh Pasta with

creamed Chanterelles and Norwegian Lobster

And ended with a lovely Tiramisu with Hips, Lemon and Lime

(no coffee, please).

So that was a nice birthday party!

Are you wondering where they serve such wonderful food?

At my place of course - how else would I spend my birthday but in my own kitchen:)

The plums are peaking right now - they have to be used, so how about a nice and easy cake:)

Spicy plum cake
(Serves 8 to 10)

1 1/2 pound fresh plums
3 TBSP sugar (for sprinkling)

1 1/3 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp vanilla
1/4 tsp cloves

2 eggs
1/3 cup oil
1/3 cup milk

Preheat the oven to 350 degrees Fahrenheit and butter a 9-inch springform pan.
Pit the plums and quarter them.
Mix all the dry ingredients in a bowl.
In another bowl whisk the eggs, oil and milk together.
Pour the wet ingredients in the flour mixture and blend thoroughly.
Pour the batter in the pan and place the plums closely on top. Sprinkle the rest of the sugar over the plums and bake the cake for about 60 minutes, or until a tester inserted in the center comes out clean.

Arriving at our summerhouse the first weekend of September our two fig trees were loaded with ripe and almost overripe fruits.
I gathered the fruit and sorted the less ripe for enjoying raw as a snack and for breakfast. The very soft and ripe ones I used for jam and filled 10 cup-sized jars.

Fresh fig jam

2 1/2 cups water
2 1/2 cups sugar
2 lemons, thinly sliced (do not peel, but cut off and discard the ends)
1 cinnamon stick
4 cups fresh figs, stemmed and quartered or coarsely chopped
2 cups cane sugar
Pectin (optional)

Cook the water and sugar over medium heat until the sugar dissolves and the mixture comes to a full, rolling boil. Add lemons and cinnamon and let it boil for 20 minutes.
Pour figs into the hot bubbling syrup. Boil over medium heat, stirring gently, for 20-30 minutes. Ad cane sugar and boil rapidly 5 minutes. Ad pectin if using.
Spoon into sterilized canning jars, wipe the rims and seal immediately with hot, sterilized lids.

Rhubarb-maniac

I am a Rhubarb maniac

This weekend I have made rhubarb compote and rhubarb jam with elderflowers.

Compote
1 pound fresh rhubarb in 1 inch pieces
3 TBSP water
3/4 cup sugar
1 cup fresh elderflowers

Put the rhubarb, water and sugar in a pan and cook it while stirring about 5 minutes. Add the elder flowers and cook 1 minute. Pour the compote into a bowl and let it cool.
Serve with cream, yoghurt or ice cream.

Jam
1 pound fresh rhubarb in 1 inch pieces
3 TBSP water
21/2 cup sugar
1 cup fresh elderflowers

Put the rhubarb, water and sugar in a pan and cook it while stirring about 8 minutes. Add the elder flowers and cook 1 minute. Ladle the jam into clean jam jars and seal them.

I also made Elderflower syrup

20-30 heads of elderflower
2 organic lemons in thin slices
1 cinnamon stick
11/4 cup sugar
11/4 cup cane sugar
1 quart water
2 tsp citric acid

Layer the cleaned flowers with lemon slices in a big jar or bowl and stick the cinnamon in.
Boil sugar, cane sugar and water until the sugar is dissolved.
Take it off the heat and add citric acid.
Pour it over the flowers and lemon.
Cover the jar/bowl and put it in the fridge for 4 days.
Pour it through a sieve and into clean bottles.
Keep in the fridge and serve in cold water or wine.

Use the mush in the sieve for a tasty jam.
Chop it in a food processor and pour it into a pan. Add same amount sugar and boil it rapidly for 5 minutes. Ladle the jam into clean jam jars and seal them.

Easy Rhubarb tart
I brought some fresh rhubarb back from our summerhouse - and made this easy treat for Johannes, Karstens youngest son, who is visiting tonight - after his rugby training.

1 stick butter
1/2 cup sugar
1 egg
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup walnuts
1/4 cup milk or buttermilk

1 pound fresh rhubarbs
4 Tbsp sugar

Cream butter and sugar and add the egg. Mix flour, baking powder, salt and chopped nuts and add it together with the milk. Spread the batter in the bottom of a 9 inch tart pan.
Wash the rhubarbs and slice them in 1 inch pieces. Layer them on the raw batter and sprinkle with sugar.
Bake the tart in the oven at 350 degrees F. (175 degrees C.) for about 1 hour.
Enjoy warm or cooled with whipped cream or sour cream.

No Knead bread

Jim Lahey of the Sullivan Street Bakery has made the recipe for No knead bread, which was published in New York Times in 2006. Ever since food-bloggers all over the world have posted the recipe and their results on the internet.
Read the original recipe here: http://www.nytimes.com/2006/11/08/dining/081mrex.html

Now it is my turn. I have used the recipe for an article in Hjemmet and tried it out with various kinds of flour, different lengths of rest and in pots of cast iron, Pyrex and clay.

My conclusions are:
1. Use whatever flour you like. If you use strong wheat flour you will get very beautiful domed bread with a crispy crust and a great crumb. If you use whole wheat flour the bread may be more flat, but the taste will be very good – and as you know: looks are not everything!
2. I have let the dough rest in the bowl for 8, 10, 12 and 18 hours – and the only difference is that a longer rest makes the taste of “sourdough” stronger. The crust and the bread itself are wonderful even by 8 hours rest.
3. I did omit the 15 minute rest on the table and have also cut the second rest with 1 1/2 hours – with perfect results.
4. Use a cast iron pot – you can use Pyrex or ceramic – but the bread will not be as good as baked in the cast iron – sorry guys. I actually went out and bought a new 4 liter Le Creuset pot just for this project – and it was worth it!
5. I use a warmer oven then in the original recipe: 480 degrees F/250 degrees C.

My recipe in European measures:

500 g flour (after your choice)
5 g fresh yeast (we don’t use instant yeast in Denmark)
2 tsp salt (I like the taste of salt to be more prevalent – is that the correct word?)
4 dl water (+ 3-4 TBSP extra if using whole wheat flour)

I just crumble the yeast into the flour, add salt and water and stir the dough together – just until there is no more dry flour – this will take less than 1 minute.
Cover the bowl and let it rest on the kitchen table for as long as you can wait – 8-18 hours.
Let the dough “fall” out of the bowl on to a lightly floured table. Fold the dough over on itself 3 or 4 times, turn it seam side down and place it on a floured cloth. Dust a little more flour over the dough, fold the cloth loosely over and let it rest while the oven and pot reaches 480 degrees F/250 degrees C – about 20-30 minutes.
Flip the dough into the hot pot, put the lid on and put it in the oven 30 minutes. Remove the lid and bake the bread 15-20 minutes more. Let in cool on a rack at least 30 minutes.




The dough has rested in the cloth


The dough in the very hot pot


The bread is finished

Fingers off - it is cooling on the rack

Fried Garfish
In Denmark we call them hornfisk – “horn” hinting the long beak.
They arrive in our seas in April and are really a delicacy.
The traditional way to serve them is filled with parsley and fried in butter – and they taste really good!

Buy the fish as fillets – that’s the easiest way.

4 fresh fillets of garfish
1 big bunch of parsley
Durum flour or rye flour
Salt and pepper

I cut the fillets in half (they are so long) and season them with salt and pepper.
Wash the parsley in cold water and dry it in a clean cloth.
Put the parsley on the fish and roll them up. Fasten with string and dust them with flour.
Fry them on a frying pan with butter and olive oil about 12 to 15 minutes turning them so they get golden brown on all sides.
Serve with new potatoes.
Last time I served them with an apple and celery salad: slice apples and celery thinly and toss them with crème fraiche flavored with a little lemon juice, a little sugar, salt and pepper.

Rhubarb Compote

Rhubarb compote baked in the oven
In our garden (at the summer house) we are growing 3 different sorts of rhubarb; an ordinary sort, wine rhubarb and strawberry rhubarb.
I use them for desserts, pies and jam – and some time for breakfast with yoghurt and muesli.

Enjoy the compote as it is – maybe with a little fresh cream or yoghurt and some muesli. Or use it in a dessert.

1 pound (500 g) fresh rhubarb
1 vanilla pod
3/4 cup (150 g) sugar

Rinse the rhubarbs in cold water and cut them in 1-11/2 inch pieces. Split the vanilla pod and scrape the seeds out. Mix them in the sugar and then toss it with the rhubarb.
Put it in a baking dish and put the lid on or use some aluminum foil. Put the dish in the oven at 400°F (200°C) for 20-30 minutes – just until the rhubarb are tender – they should not be mushy.
Pour the compote over in a cold bowl and let them cool.

You can give the compote a twist by substituting the vanilla pod with some fresh ginger, cinnamon sticks or star anise.
Serve the syrup as a drink with ice water. Or reduce it to thick syrup and serve it on ice cream.

Boller i karry – Curried Meatballs

This is one of my daughter’s favorite meals – and actually I think of all kids in Denmark.
Probably due to the toppings, so everybody can make their own favorite combination.
(Serves 4)

Meatballs:
1 pound (450 g) ground meat – pork and/or veal
1 onion, minced
3 TBSP flour
1 egg
1/2 cup (11/4 dl) milk
1 quart (1 l) bouillon
Sauce:
1 onion, chopped
2 TBSP butter
1 cloves of garlic, minced
1 inch piece root ginger, minced
2-3 tsp curry powder
2 TBSP flour
1/2 cup (11/4 dl) cream or coconut cream
2 apples, chopped
Salt and pepper

Stir 1 tsp salt in the meat and mix it with a wooden spoon for about 3 minutes – until it gets tough or viscous – I don’t know what the correct word is here. Add the minced onion and flour and then the egg. Stir until it is smooth and then add the milk al little at the time. Season with salt and pepper.

Bring the bouillon to the bowling point and turn the heat down to a simmer. Shape meatballs with a spoon dipped in cold water and drop them into the bouillon. Let them simmer for about 10 minutes – depending on size.

Sauté the onions in a casserole with butter until soft. Add garlic and ginger and cook 2 minutes. Add curry powder and cook 2 minutes. Stir in the flour and mix well. Add half of the bouillon from the meatballs – pour it through a strainer. Let the sauce simmer for at least 10 minutes.

Add the apples and cream and cook the sauce for a couple of minutes. Adjust the taste with curry, salt and pepper.

Put the meatballs in the sauce and serve with cooked basmati or jasmine rice.
And some small bowls with toppings: mango chutney, raisins, shredded coconut, peanuts, chopped hardboiled eggs, chopped banana, chili sauce, chopped pickled beets or whatever you feel like.

Muesli

We ran out of muesli yesterday. I have been in a bad habit lately using store-bought muesli
- even I know I make a better and healthier one myself.
So I pulled myself together and actually it doesn’t take that much time.

Muesli
6 cups rolled oats (500 g)
3/4 cup sunflower seeds (100 g)
3/4 cup pumpkin seeds (100 g)
1 1/2 cup of chopped nuts (I use almonds and hazelnuts)(200 g)
1/2 cup maple syrup (1 dl)
1/2 cup water (1 dl)
1 1/2 cup of dried fruit (raisins, apricots, cranberries)(200 g)

Turn the oven on 325 degree F (160 degree C).
Mix all the dry ingredients together except from the dried fruit in a large bowl.
Mix syrup and water and pour it in the bowl. Mix thoroughly in order to distribute the syrup.
Spread the mixture out on two sheet pans and bake in the oven for about 20 minutes.
Stir the mixture thoroughly and bake 15 minutes. And stir the mixture thoroughly and bake 15 minutes again.
Let it cool on the pans and add the dried fruit. Store in a couple of air tight containers.

I eat fresh fruit with yoghurt and muesli almost every morning and Mathilde enjoys yoghurt and muesli as an after school snack.

Spareribs Tikka Masala

I attended a meeting about special ingredients and had the pleasure of listening to the grandchild of the founder of Patak’s , a family owned Indian food company, which has grown into one of Britain's most successful brands. I learned about the special Indian herbs and how to use them, and when I left the meeting, I was given a bag filled with Patak’s products.

So I used one of the products, a Tikka Masala paste this weekend and made
Spareribs Tikka Masala and Coleslaw
(serves 4)

Spareribs
4 pound pork spareribs
1/2 glass Patak’s Tikka Masala Paste
Coleslaw:
1 smallish white cabbage, cored and finely sliced
2 carrots, peeled and shredded
1 tsp salt
Juice of 1 lemon
3 Tbsp oil
1 Tbsp finely grated fresh root ginger
1 dried chili
½ tsp black mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1/2 tsp caster sugar
Freshly ground black pepper

Smother the ribs with the Tikka Masala paste and put them in a lined pan. Place it in a cold oven and turn it on 325 degrees F (160 degrees C). Let them bake 1 1/2-2 hours and turn them over a couple of times on the way.

Toss cabbage and carrots with salt and lemon juice.
Heat the oil in a frying pan over medium heat. Sauté the ginger 2 minutes stirring well. Add chili and seeds and fry 3 minutes. Let it cool.
Add the dressing to the coleslaw and mix well to coat. Season with sugar and pepper.

I served the spareribs and slaw with some small red potatoes tossed with 1 Tbsp olive oil, salt and pepper and popped in the oven the last 30 minutes.

The Tikka Masala paste was nice and spicy but not hot. And the leftovers of both ribs and slaw were perfect in Sunday lunch sandwiches.

You can read more about Patak’s and their products here: http://www.pataks.co.uk/

Banana Bread

Banana Bread

Mathilde (my daughter) and I don’t like really ripe bananas – an even if we buy the bananas almost green, we end up with some to ripe bananas we won’t eat.

And that is where this recipe comes in very handy!

1 large egg
(150 g) 3/4 cup brown sugar
(11/4 dl) 1/2 cup milk
3 TBSP oil
3 ripe bananas
1 tsp vanilla powder
(300 g) 2 cups flour
2 tsp baking powder
1/4 tsp salt
(75-100 g) 3/4 cup raisins or sundried cranberries
(75-100 g) 3/4 cup walnuts

Whisk the egg and the brown sugar to at thick cream and add the milk and oil.
Mash the bananas with a fork and mix it in the batter together with the vanilla.
Sift the flour and baking powder together and mix it in the batter together with the salt.
Add raisins/cranberries and chopped walnuts. Fill the batter in a buttered tin.
Put it in the oven at 180 degrees C/350 degrees F for about 1 hour.
Remove it from the tin and let it cool on a rack.
Serve in thick slices as an OK after school snack.

Raspberry slices

Another recipe for left-overs. I almost always manage to make too much pie dough when I am making a pie.
With left over pie dough, you can make these delicious slices called Hindbaersnitter in Danish.

Raspberry slices

Roll the dough out thin and cut it in two identical rectangles. Prick them with a fork and bake them in the oven at 200 degrees C/400 degrees F for about 12 minutes. Take them out of the oven and spread raspberry jam on one of them while they are still warm. Put the other one on top of the jam and let them cool. Mix some powder sugar with a little boiling water to a glaze, and spread it over the top.
Cut in slices.

Left-over pizza

We had left-over’s Sunday; 1 fried pork chop and some potato salad containing chick-peas, tomatoes, feta cheese and olives.

I made a pizza dough and let it rise for about 4 hours. Rolled the dough out thin and spreaded a couple of tablespoons pesto on the dough, Then I scattered very thin slices of the pork chop over it and added the potato salad. I grated some parmesan over that and put the pizza in a very hot oven (250 degrees C/485 degrees F) for about 15 minutes.
It was delicious – and my daughter: Mathilde loved it.
So that is how you feed 3 people with 1 pork chop!

Here is the pizza dough recipe:

10 g/2 tsp yeast
3 1/2 dl/1 1/2 cup tepid water
500 g/3 1/2 cup strong wheat flour
2 TBSP olive oil
2 tsp salt

Mix everything together and knead the dough in a machine for about 5 minutes. Add more flour if needed. Put the dough in a bowl brushed with olive oil, cover it and let it sit on the kitchen table for as long as you can wait.
Put the dough on a table sprinkled with flour and roll it to the thickness you like. Put the dough on a baking sheet and spread some pesto or tomato sauce on it. Ad your favorite left-over’s and bake it in a very hot oven for about 15 minutes.

Lime Tiramisu

Tiramisu is Italian and means something like "cheer me up". It is originally made of ladyfingers dipped in a coffee-marsala mixture, then layered with a mascarpone cream and cocoa.
As I hate the taste of coffee I never eat the traditional Tiramisu.

The real Tiramisu also calls for egg yolks and heavy cream besides the mascarpone (cream cheese) – and I find that to be too rich.

Through the years I have made many different variations of the dessert WITHOUT coffee.

This one is made with lime and serves 6:

5 fresh lime fruits
10 TBSP sugar
9 ounces mascarpone (Italian cream cheese)
1/2 cup pasteurized egg whites
12 lady fingers (Italian cookie: Savoiardi)
3 ounces dark chocolate - if using

Boil the juice of 2 lime fruits together with 2 tablespoons sugar and let it cool.
Whisk the cream cheese together with fine grated lime rind, 6 tablespoons lime juice and 4 tablespoons sugar.
Beat the egg whites stiff and add the rest of the sugar a little at a time. Beat until glossy.
Carefully fold the egg whites in to the cream cheese mixture.
Dip the lady fingers in the lime syrup and layer them with the lime cream (and if you like: coarsely grated chocolate) in small glasses. Let them sit in the fridge for minimum 2 hours.
Enjoy!

Frikadeller or Danish Meatballs

Frikadeller or Danish Meatballs

I bet the Danes consider frikadeller to be the most Danish dish of all.
And as I actually have published a book on the subject containing 50 different recipes, I better tell you how to make frikadeller for a family of 4:

1 pound minced pork (or mixed pork and veal)
1 egg
1/2 onion, grated
5 TBSP flour
3/4 cup milk
salt and pepper
butter and/or oil for frying

Put the meat in a bowl with 1 tsp salt and stir it with a wooden spoon a couple of minutes until it seems quite tough. Add egg, onion and flour and mix until smooth – yes, still by hand. Add the milk a little at a time and put the bowl in the fridge for 1/2 hour.
Shape the meat to balls with a tablespoon dipped in cold water and put them on a warm frying pan with butter and/or oil. Let them brown a couple of minutes on each side. Turn down the heat and let them fry until done – 4-5 minutes on each side. Or put the pan in the oven at 400 degrees F for 8-10 minutes.

Serve with stewed cabbage:

2 pounds white or green cabbage, coarsely shredded
1 TBSP butter
2 TBSP flour
1 1/4 cup cabbage water or milk
nutmeg
parsley
salt and pepper

Cook the cabbage in light salted water for about 10 minutes and put it in a colander to drip of (save the water if using).
Melt the butter in a saucepan and stir in the flour. Add cabbage water or milk a little at a time and let the sauce boil for about 10 minutes. Flavor the sauce with grated nutmeg, salt and pepper. Toss the cabbage in the sauce and heat it through. Add fresh chopped parsley and serve with the meatballs and boiled potatoes or rye bread.

Rye bread and cheese sandwich

Maybe you do not know just how good this Danish style rye bread taste!
If I ever was to live on a desert island and only could bring with me 1 single dish – surely I would choose my own home baked rye bread with Danish cheese – that’s how good it taste!
I am serious; no butter, no mustard, no extras - just the bread and the cheese.
By the way; the plate is an original Blue Fluted pattern, the Royal Copenhagen's very first porcelain dinner service.

The basics: the bread.

We always have two kinds of bread in the house:
rye bread and wheat bread.

Rye bread
(2 loaves)
500 g (2 cups) sour dough (from last time)
550 g (4 cups) rye flour
350 g (2 cups) rye grains
125 g (1 3/4 cups) rolled oats
125 g (3/4 cup) linseed
80 g (1/2 cup) sunflower kernels
75 g ((1/2 cup) golden syrup or molasses
3 1/2 TBS sea salt
1 l (4 cups) tepid water
1/2 tsp (dry) yeast

Put all the ingredients in a mixer with a hook and let it run for 5 minutes. Put about 1/5 of the dough in a plastic or glass container and reserve it in the fridge as sour dough for next time you are baking rye bread.
Divide the rest of the dough between two bread tins brushed with oil. Cover with plastic and let them rise for 8-12 hours - depending on the temperature.
When the dough has risen so the tins are full, carefully remove the cover and put them in the oven at 160 degrees C (320 degrees F) for 1 1/2 hour.
Turn the bread loaves out of the tins and bake them 1/2 hour more (the inner temperature should be 96-98 degrees C (205 degrees F). Let them cool on a wire rack and keep them fresh in freezer bags. Try to wait min. 12 hours before tasting!
If you don't eat that much bread, you can put some of it in the freezer.

Wheat bread
(2 loaves or 1 loaf and some rolls)
sour dough (from last time)
3/4 l (3 cups) tepid water
1 tsp (dry) yeast
18 dl (7 1/2 cups) flour (whole wheat flour, durum flour, wheat flour)
1 TBS sea salt
1 TBS honey or golden syrup

Put the sour dough in a mixer with a hook and add the water. Let it run for 1 minute.
Stir in the yeast, the flours (I use about 1/3 of whole wheat and/or durum and 2/3 ordinary (organic) wheat flour), the salt and the honey or syrup.
Turn the mixer on and let it run for about 5 minutes. Remove the hook and cover the bowl with plastic. Let the dough rise 2-3 hours on the kitchen table or in the fridge for 18-24 hours.
Let the dough fall out of the bowl onto a floured table. Put about 1/5 of the dough in a plastic or glass container and reserve it in the fridge as sour dough for next time you are baking.
Divide the rest of the dough in two pieces and carefully form loaves on a baking sheet or into 2 loaf pans brushed with oil. Cover them with plastic or cloth and let them rise 45 minutes.
Preheat oven to 225 degrees C (450 degrees F). Carefully remove the cover, slit the tops and bake for 25 to 30 minutes until crust is golden brown and the inner temperature is 96-98 degrees C (205 degrees F). Let the loaves cool at least 30 minutes on a wire rack.
If you are making rolls, they should be baked about 15 minutes.

When you start these recipes you might not have any sour dough.
For the rye bread, you can mix 1/2 tsp (dry) yeast with 2 1/2 dl (1 cup) tepid water and 150 g (1 cup) rye flour. Cover the bowl and let it sit on the kitchen table for 1-2 days. It is ready to use, when there are small bubbles on the surface and it smells a little sour.
For the wheat bread, you can mix 1/2 tsp (dry) yeast with 2 1/2 dl (1 cup) tepid water, 150 g (1 cup) whole wheat flour and 1/2 tsp salt. Cover the bowl and let it sit on the kitchen table for 1-2 days. It is ready to use, when there are small bubbles on the surface and it smells a little sour.

Welcome

Hello there,
I am very new at this thing blogging, but I thought it was a way to show my very big american family, what goes on in my kitchen.
I make recipes for a danish magazine, so there is allways a lot of food going in and out of my kitchen. Most of the time, it is a little out of season, because the magazines deadline is 8 weeks ahead.
When I am not working, I almost allways end up in the kitchen anyway, trying somthing out.
So here we go ...