Soft fruit jellies

Pâté de fruit – Homemade soft fruit jellies

In Denmark we call them FLÆSK meaning bacon – because of the stripes.
It takes some patience - but really they are very easy to make – and there is still lots of time to Christmas.

This recipe contains only natural ingredients – NO artificial flavors and NO artificial gelatin or pectin is added!

The natural pectin in the apples combined with sugar – and the time of boiling (to get rid of the liquid) does the TRICK.

1/2 TBSP vegetable oil
1 pound peeled apple slices
1/3 cup white wine or water
1/2 cup sugar
1 TBSP lemon juice
Citrus:
1 TBSP finely grated rind + 1/3 cup juice of lemon or lime
1/2 cup sugar
Berry:
1/2 pound fresh or frozen berries f.ex. Raspberries
1/2 cup sugar
Decoration:
sugar

Line a pan (4 by 10 inches) with parchment paper (baking paper) brushed with oil.
Place apple slices and wine/water in a saucepan and bring it to a boil. Reduce the heat and simmer covered until the apples are very tender (25 min.).

Process fruit and liquid until smooth in a food processor. Press through a strainer and divide into two saucepans. Add citrus rind, juice and sugar to one portion. Process berries in the food processor and add with sugar to the second portion.

Boil the fruit purees over moderately high heat, stirring often, until they thicken and any excess liquid has evaporated, about 30-45 minutes. Let them cool to room temperature.

Layer the two mixtures in the prepared pan and smooth the surface. Let it sit on the kitchen table 12 hours.

Unmold the “pâté” onto a flat dish with parchment paper. Cover with a clean cloth and let it “dry” at room temperature for 5-8 days.

Cut the “pâté” in slices or cubes and roll the pieces in sugar to coat.
Arrange on a platter and serve. Or refrigerate covered; they will keep for several weeks. Dab with paper towels before coating with fresh sugar.

Tip: Also try pure apple jellies spiced with a little cinnamon and/or ginger.

Healthy bread

Now don’t let the kids eat too much cake – they also need some healthy bread!

Healthy bread
(2 loaves or 1 loaf and some rolls)
21/2 dl (1 cup) sour dough (if you have)
3/4 l (3 cups) tepid water
1 tsp (dry) yeast
21/2 dl (1 cup) rye flour
21/2 dl (1 cup) durum flour
ca. 13 dl (5 1/2 cups) whole wheat flour/ wheat flour
1 TBSP sea salt
1 TBSP honey or golden syrup

2 TBSP poppy seeds
2 TBSP sesame seeds
2 TBSP sunflower seeds

Put the sour dough in a mixer with a hook and add the water. Let it run for 1 minute.
Stir in the yeast and add the flours. Turn the mixer on and let it run for about 5 minutes.
Add salt and honey and let it run a couple of minutes more.
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.
Mix the seeds on a plate.
Let the dough fall out of the bowl onto a floured table and form loaves and/or rolls.
Pres them into the seeds and place them on a couple of baking sheets.
Cover them with a damp cloth and let them rise 20 minutes.
Preheat oven to 225 degrees C (450 degrees F). Carefully remove the cover, slit the tops and bake the loaves for 25 to 30 minutes/ rolls 15 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.

Banana cake for the potato holidays.

This week all children in Denmark are home from school because of the potato holidays.

In ancient times the kids had to help at home harvesting the potatoes. Nowadays I think most of them use the extra time in front of the computer or TV.

Anyway, Mathilde and I made a comforting banana cake with butterscotch icing – a recipe I have from my mom.

It is easy to make and very good for kids of all ages:)

Banana cake with butterscotch icing

Cake:
150 g butter (2/3 cup)
150 g sugar (3/4 cup)
2 eggs
3-4 ripe bananas
1 dl milk (6 TBSP)
275 g flour (2 cups)
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla powder

Icing:
75 g butter (1/3 cup)
50 g brown sugar (4 TBSP)
11/2 TBSP milk
1/2 tsp vanilla powder
100 g powdered sugar (3/4 cup)

Beat butter and sugar creamy and add the eggs one at a time.
Mash the bananas and add the milk.
Sift all dry ingredients and stir them into the batter together with the mashed bananas.
Fill the batter in a prepared cake pan (22 cm/9 inch).
Bake the cake in the middle of the oven at 180 degrees C/375 degrees F for 45-60 minutes.
Insert a skewer into the baked cake and make sure it comes out clean and dry.
Let the cake sit in the pan for about 10 minutes before removing the pan. Let the cake cool on a rack.

For the icing; Bring butter, brown sugar and milk to a boil and remove it from the heat. Stir in sifted vanilla and powdered sugar until it becomes thick and smooth. Spread the icing on the cooled cake.

Fresh Raspberry Pie

I have these wonderful raspberries, which ripen rather late (October) and there are plenty, so I made this luxury pie.

Fresh raspberry pie

(Serves 8)

Crust

2 1/2 cups all-purpose flour (350 g)

1/2 tsp salt

3/4 cup butter (150 g)

1/2 cup cool water (1 1/4 dl)

Filling:

4 cups fresh raspberries (600 g)

1/2 cup sugar (100 g)

1/2 cup flour (75 g)

1/4 teaspoon ground nutmeg, vanilla, cinnamon or ginger

1 TBSP lemon juice

1 Tablespoon milk or cream for brushing the top

1 Tablespoon sugar for dusting

Combine flour and salt in a bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Do NOT knead the dough as in bread making. Divide dough in half, and shape into discs. Cover the dough and refrigerate it for later, or use now.

Preheat oven to 375 degrees F (190 C).

Roll out 1 disc of dough and place it in a pie pan.

Toss raspberries, sugar, flour, nutmeg and lemon juice gently in a large bowl. Fill into prepared pie crust.

Use the other dough disc for a double crust or lattice crust. Brush with milk or cream and dust with sugar. Bake for 45-60 minutes or until crust is golden brown and juices are bubbling. Remove to cool on a rack for 30-60 minutes.

Serve the Raspberry Pie with ice cream, whipped cream or sour cream (crème fraiche).

Friday night comfort food

Lamb rump steak on potatoes and Hamburg parsley
(3-4 persons)


11/2-2 pounds potatoes (thick slices)
1 pound Hamburg parsley (thick slices)
Fresh thyme
Olive oil
Salt and pepper

2 whole lamb rump steaks (1- 11/2 pound)
Fresh herbs (thyme, oregano, mint or what you have/like)
Garlic (I used 3 cloves)
Salt and pepper

Preheat oven to 375 degrees F (190 C). Toss the potatoes and Hamburg parsley with thyme, salt, pepper and olive oil (and maybe some sliced garlic) and place them in a baking pan. Put in the oven for about 30 minutes.

Score the fat on the rump steaks with a sharp knife and rub the meat with finely chopped herbs and garlic and some salt and pepper. Place it on top of the potatoes and let it stay in the oven for about 30 minutes more.

Slice the meat thinly and serve with a green salad.