The perfect recipe for a sweet weekend

It's weekend = time to spoil ourself with a little sweet :)

... and of course we've got the perfect recipe!
1: Bake Emmas chocolate/walnut muffins
2: serve them in our colourful cup cake liners
3: line them up in our NEW colored Soda boxes

Here you go! It doesn't get any better :)


Emmas chocolate/walnut muffins

ingredients:
200 g 44% Dark Chocolate
60 g Butter
60 g flour
1 tsp. baking powder
0.25 tsp. salt
2 Eggs
135 g Sugar
1 vanilla pod
1 tsp. coffee

60 g 44% chopped dark chocolate
60 g chopped Walnut kernels

Preheat the oven to 180 degrees.
Melt the chocolate (200 g) and butter in a water bath.
Cool down a bit.

Mix the flour, baking powder and salt in a bowl.

Beat the eggs, sugar, vanilla grains and coffee to an airy eggnog.
Mix the chocolate/butter and flour mixture in the eggnog.
Turn the chopped chocolate (60 g) and chopped nuts in.
(the mixture will be more solid than regular muffin batter).

Spread the batter in greased tins and bake them for 15 minutes.
Be careful that they do not get too much - they should be moist inside.

Bon appetit :)

Rita's "Must taste" cookies

Rita has made these amazing cookies - cookies which is an absolutely must taste! And why not serve them on our rustic chopping boards, which now are avalible in three sizes!

Rita's "Must taste" cookies
about 24 pieces

125 g of soft butter
100 g sugar
100 g of brown sugar
1 egg
1 teaspoon vanilla sugar
200 g of wheat flour
½ teaspoon baking powder
¼ teaspoon salt
75 g sun-dried cranberries or raisins
75 g nuts (chopped)
125 g dark chocolate (coarsely chopped)

Beat butter and sugar creamed, and whisk sugar, eggs and vanilla sugar in.
Sift flour with baking powder and stir into the batter along with salt.

Stir fruit, nuts and chocolate in the dough. Divide the dough into two portions and shape them into thick sausages. Wrap and place in refrigerator at least 1 hour.

Baking: Preheat the oven to 180 degrees hot air.

Cut the dough into 2 cm thick slices and place them with plenty of room on the baking sheets with baking paper.
Bake for about 12-15 min. and let them cool 5 minutes. before they moved onto a wire rack.

Bon Appetit!


(The raw dough is suitable for freezing.)

Dorte's lovely "brunsviger"-cake

This week's cake "Brunsviger" - made by Dorte - is a very typical Danish pastry, which you simply must try! Great for the upcoming weekend :) 

Brunsviger:
(approx. 24 pieces)

Dough
¼ liter of milk
50 g yeast
100 g of soft butter
2 tablespoons sugar
½ tsp salt
2 eggs
500 g of wheat flour

topping
150 g of butter
150 g brown sugar (about 2 ½ cups)

Warm up the milk and stir the yeast into it. Mix the remaining ingredients in.  
Knead the dough well until it is smooth and shiny. Spread the dough out into a small, greased baking pan (about 25 x 30 cm) and let it rise in a warm place about. 20 minutes.

Melt the butter and add the brown sugar. Give the mixture a boil while stirring. Make some holes in dough with a spoon, and spread the butter/sugar mixture over.
 
 Bake the cake for approx 25 min. at 200 °.

Sannes beercake

Do you need an easy and really good cake for the weekend? Then try out Sanne's beercake. Easy to make and a joy to eat :)

Ingredients
500 gr flour
500 gr brown sugar
2 eggs
1 tsp. cinnamon
1 tsp. baking soda
1 beer
 
Mix everything and pour batter into a rye bread form. Bake the cake for 1 hour and 15 minutes at 175 grader.

Eat it with butter on :) Bon appetit...

Anne's breadcrumb cake

It's a while ago you have "tasted" one of our weekly cakes. So why not start it up again with a colourful tasty cake. Anne's breadcrumb cake for sure is worth a try!:

Ingredients
6 eggs
150 g sugar
200 g grated dark rye bread without seeds
2 tablespoons cocoa
1 tablespoon potato starch
2 teaspoons baking powder

Fillings and topping:
1/2 liter whipping cream
fresh berries
blackcurrant jam
chopped chocolate


Beat up the yolk with the sugar. Grate the rye bread - mix it with the cocoa, potato flour and baking powder and mix it into the yolk/sugar. Make the egg whites stiff and fold it carefully into yolk mix.

Pour the mixture into a greased springform tin (approx 20 cm, dia). Bake it for 45-60 min, at about 180 ° C. Cool down the cake and split it into two.

Whip the cream. Use 2/3 of the whipped cream for the inside of the cake. Mix the cream with chopped chocolate and fruit. Spread blackcurrant jam at the bottom of the cake and put the cream-chocolate-fruit mix on top of it. Put the top of the cake on. Decorate with the rest of the whipped cream, chopped chocolate and fresh fruit.

 

A warm cop of chocolate

Hope you all had a good christmas with great food and nice presents.

While you are sitting and enjoying the presents, the snow (not in Denmark), the holiday (for some), then make yourself a nice cop of warm chocolate.

Our dear friend Nicolas Vahé has made this easy recipe for you:

Hot chocolate:
(For 2 pers.)
75 g dark chocolate 73%
20 cl milk
30 cl cream
2 tsp sugar (cane sugar if you have)

Put the milk and 20 cl whipping cream in a saucepan - warm it up without make it boil. Put the chopped chocolate and sugar in. Whip the 10 cl cream to whipping cream. Serve the warm chocolate with whipped cream on the top.

Ris a la mande

Ris a la mande - a  traditional Danish Christmas dessert which you should try at home! And why not serve it in our beautiful new cups "Café Late":)

Enjoy!

Ris a la mande:
3 cups of water
180 g Pudding Rice
1 liter of milk
100 g blanched almonds
Grains from 2 vanilla beans
4 tablespoons sugar
¼ liter of whipping cream

Rice pudding:  
Cook the rice with the water over a moderate heat and stir for approx. 2 min. Add milk and cook the porridge at low heat, still stirring for approx. 10 min. Keep a lid on and cook for ½ hour - stir once a while. Put the porridge covered in the fridge until it is cold or till the next day.

Chop the almonds. Stir the cold rice pudding, vanilla grains, sugar and almonds together. Whip the cream to a light foam and fold it gently into the porridge. Leave the Ris a la mande in the refrigerate at least 2 hours. 

Serve it with warm cherry sauce.

Rita's coconut cake with raspberry jam

The "Cake-of-the-week" is still runing at House Doctor, and this week Rita has spoild us with this lovely cake:

Coconut cake with raspberry
30 g sugar
75 g margarine
150 g plain flour
25 g potato flour
1/2 beaten eggs
1/2 tsp. baking powder
raspberry jam

Coconut glaze:
50 g margarine
125 g sugar
2 eggs
120 g desiccated coconut

Mix sugar with flour, potato flour and baking powder, and crumble the margarine into the mixture. Gather the dough with the egg. Roll or press the dough into a rectangular greased baking tin - 18 x 28 cm. Subsequently, the dough should be spread with a thin layer of jam.

Coconut glaze:
Stir the sugar and margarine well together. Stir in the eggs one at a time and eventually came coconut flour in. Spread the stuffing on the top of the jam and bake the cake at 225 degrees for 15-20 min.

ENJOY :)

Easy carrotcake

Spoil yourself with this extremely good carrot cake made by Tina! Very easy to make - and... it is actually a quite healthy cake! (as healthy as a cake can be....)

2 eggs
125 gr Sugar
100 gr hazelnuts or almonds
300 gr finely grated carrots
100 gr chopped chocolate (a good 70% chocolate)
30 gr flour
2 teaspoons baking powder
(some coconut if you like it)

Whisk the sugar with the eggs. Add the remaining ingredients and mix it well together. Pour the batter into a baking tin - do NOT grease the tin - and bake the cake at 170 degrees for 40 minutes.

Serve the cake with either whipped cream, sour cream, icing sugar or ice cream.

Go for it! It's a winner!

World class Tiramisu!

This week we have been spoiled with Dominique's world class tiramisu! Absolutly wonderful!!!

You need:
4 pasteurized egg yolks
100 g icing sugar
Grains from 1 vanilla pod
2 sheets of gelatine
250 g mascarpone
1 cup of mocha or a strong cup of American coffee
A bit of Amaretto (almond liqueur)
Juice from ½ organic lemon
pure cocoa
24 Lady Fingers

Mascarpone cream:
Soften the gelatine in plenty of cold water.

Whip the egg yolks with the sugar and vanilla grains until it is thick. Add mascarpone. Melt the gelatine in a saucepan over low heat. Take a bit of mascarpone, max 1 dl. and mix it well with the gelatine while it is lukewarm. Mix the gelatine in the remaining mascarpone. Then turn the eeg cream and mascarpone mixture gently together.

Let it rest for awhile at the kitchen table, while you mix coffee liqueur and lemon juice together. Put the Lady Fingers in the coffee/lemon drink and let them soak.

Now you are ready to make the cake together!:
Make a layer of Lady Fingers at the bottom of a serving dish - then sprinkle with cocoa powder. Add an adequate layer of mascarpone cream. Make more layers after same concept till you have approximately two layers of each.
Place the tiramisu on ice for at least two hours, then sprinkle one last time with cocoa powder before serving. (Can also be frozen)

Serve with fruit compote. Bon appetit!

Lemon swiss roll & Choco/walnut swiss roll

This week Anne has baked two delicious swiss rolls - just like grandma used to bake them. Try both of them - and don't let the length of the recipe scare you off - they are easy to make and will light up your day :)

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Cake 1: Chocolate/walnut swiss roll.
Cream:
3 sheets of gelatin
300 g chocolate
1/2 liter full cream

Let the gelatine soak in cold water for 30 min. Chop the chocolate finely. Heat up the cream to a boil and then remove it from heat. Wait 5 minutes and pour the warm cream over the chopped chocolate. Squeeze the water out of the gelatine and put it into the hot chocolate/cream. Stir until the chocolate and the gelatine has melted. Place the cream in the refrigerator at least 3 hours or overnight.

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Cake 2: Lemon swiss roll.
Cream:
2 egg yolks 
3 / 4 cup cane sugar 
grated zest of 2 lemons 
juice of 2 lemons 
3 sheets of gelatine 
2 cups cream

Whip the egg yolks with the sugar until it is thick. Grate the lemon rind and squeeze the juice of. Soften the gelatine in cold water. Once the eggs are ready, squeeze the water out of the gelatine. Quickly melt the gelatine in a small saucepan with the lemon juice. Turn of the heat and put in the zest.
Whip the cream until stiff foam. Mix the gelatine in the eggs and finally fold it into the cream. Put the cream in the refrigerator until it is stiff.

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Cake Base
(for both swiss rolls):
4 eggs
80 g flour
80 g sugar
(50 g walnuts: only for the chocolate/walnut cake)

Part the eggs into yolks and whites. Whisk egg yolks and sugar into a thick paste. Beat the egg whites until stiff. Sieve the flour and fold it into the egg yolks with the whipped whites (and walnuts if you make the chocolate/walnut roll).

Put a piece of baking parchment on a baking sheet and butter the dough onto the paper so it covers the whole plate. Bake at 200 degrees for 10 minutes until golden. Cool afterwards. (If you by accident have given it too much time in the oven and baked it until it is stiff, wet a tea towel and put over it)

__________________________________
Ready to make the swiss rolls!!! 
(same for both swiss rolls)

Whip the cold cream with a hand mixer. Spread the whipped cream on the baked bottom and roll it up lengthwise (make the roll tightly with baking paper).
Put the roll in the refrigerator for a few hours or preferably a couple of days.

Bon appetite!

Easy chocolate muffins

Surprise your colleagues with

Christine´s easy chocolate muffins

50 g flour

75 g melted butter

100 g sugar

2 eggs

1 teaspoon vanilla sugar

1/2 teaspoon baking powder

2 tablespoons cocoa powder

70 g chopped chocolate

100 g hazelnuts

Approximately 12 pieces.

Stir the ingredients together and fill into the muffin cups.

Bake the muffins for 15 minutes at 180 degrees.

Bon appetite

Cake-of-the-week: Kirsten's carrot, orange & ginger cake

Yummy! This week, Kirsten has surprised us with this delicious carrot cake. Try it - try it - try it!

Carrot cake with orange and ginger

3 eggs
250 g cane sugar
160 g flour
3 teaspoons baking powder
1 teaspoon vanilla sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
2 tsp cardamom
½ teaspoon grated ginger
1 ½ cup olive oil
½ l grated carrots
1 cup raisins
Juice of 1 orange

Beat eggs and add rest of ingredients. Mix them well in a bowl and pour the batter into a greased baking pan about 25x35 cm. Bake cake for 45 minutes at 200 degrees.


Topping:
200 g Philidelphia cream cheese
3 tbsp icing sugar
Juice and zest of 1 lime
vanilla Powder

Stir the ingredients together and spread it on the cooled cake.

Cake-of-the-week: Annette's Chocolate Muffins

This week Annette has spoiled us with goodies - these tasty Chocolate Muffins! And of course they are baked in House Doctor muffin tins :)


Chocolate Muffins
Portion: 12-24 muffins.

1 tsp. baking soda/natron
250 g flour
225 g sugar
50 g cocoa
1 tsp. vanilla sugar
1 ¼ dl. milk
1 dl. oil margarine
2 ½ dl. yogurt
1 egg
75 to 100 g. chopped chocolate

- Mix all the dry ingredients together. Whisk the wet ingredients together. Mix it all gently together.
- Fill the tins 2/3 up.
- Bake them at 200 degrees for 13-15 minutes.
  
Have a lovely weekend :)

Cake-of-the-week: Else's Orange Chocolate cake

This week, our logistic manager Else has baked this lovely spongy Orange Chocolate cake - perfect for a rainy day like this in Denmark:

Orange chocolate cake
6 eggs
525 g sugar
105 g ​​cocoa
- Whisk the ingredients together.

7.5 dl. orange juice
3 dl. Rapeseed oil
- Stir juice and oil gently into the egg mixture, so it does not splash.

600 g flour
1.5 tsp baking soda/natron
- Whisk the flour and soda into the mixture - thoroughly because of baking soda

- The amount fits into a roasting pan.
- Bake at 175 degrees (no hot air oven) approx. 30-35 minutes
- Make a plain chocolate icing and put it on when the cake has cooled.

ENJOY!

Cake-of-the-week: Crispbread

We can't deny it - we have a sweet tooth here at House Doctor! Therefore, we've had a fantastic cake regime for a long time - so everyone can show of their skills in the kitchen. Many cakes have been tasted and each time it has been a delight to the palate. BUT HEY - why don't we share it with the rest of the world! So from now on we will post cake-of-the-week with a recipe!
This week our accountant Rita has made lovely crispbread: 

Crispbread
(Portion: 2 baking sheets).

1 dl lin seeds
1 dl sesame seeds
1 dl sunflower seeds
1 dl oatmeal
1 dl oil
2 dl water
3.5 dl or 175 grams of flour
1 tsp baking powder
1.5 tsp coarse salt

Stir together and divided into two portions.
Roll out between 2 pieces of greaseproof paper.
Scratched into squares.
Bake in hot air oven at 180 degrees for about 15 minutes till they are golden.

(possibly, sprinkle with pumpkin seeds)

ENJOY!