this & that

our old christmas ornaments. some found in thrift shops and most inherited. stocking up on christmas vinyl. kaare klint safari chairs and lovely rug. a song for me. art. breakfast porridge with dried cranberries, walnuts and cashews and a cup of tea. getting ready to use our old cameras again. a lovely cup (of coffee)

chocolate buns

chocolate buns (makes around 20 buns)
5 dl cold water
10 g yeast
10 g sea salt
100 g rye flour
100 g whole wheat flour
300 g wheat flour
200 g chocolate coarsely chopped
Mix water and yeast in a bowl. When the yeast is dissolved add salt and all of the flour. Mix well for around 10 minutes. Now add the chopped chocolate and gently fold until combined.
Use a new bowl where you lightly grease it with cold-pressed rapeseed oil and add the dough. Cover bowl with plastic wrap. Let dough rest for 6 hours in the fridge.
Lightly flour a work surface and gently place dough on it. Roll the dough out into a log and cut it into equal portions (around 20)
Place the dough portions into muffin forms and allow to rise for 2 hours on the kitchen table.
Now bake the chocolate buns in a oven 220°C/430F for around 12-15 min. Let them cool on a rack. 
Adapted from: meyers bageri by claus meyer

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.

céleriac 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
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)
250 g celeriac
1/2 l. bouillon water 
0.7 dl oil
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.


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.

falls roasted beetroots

falls roasted beetroots

Serves 2
4 beetroots
1/2 tsp sea salt
1/2 tsp dried rosemary
a dash of pepper
1 tbsp olive oil
1 tbsp apple cider vinegar
6 cloves of garlic
a good handful of parsley
45g goat cheese (if vegan change cheese with walnuts)
Preheat the oven to 440F/225°C. 
Start by washing the raw beets and cut them up in chunks and mix them with salt, rosemary, pepper, olive oil and vinegar. Line a baking sheet with parchment paper and place the beets on the baking sheet with the garlic and pop it in the oven for 20 minutes. After 20 minutes remove the garlic, stir around the beetroots and bake for additional 10 minutes.
Arrange the beets, garlic, parsley and goat cheese on a plate, drizzle olive oil on top, toast a piece of rye bread.

my version of no-knead bread

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.