I believe you my dear reader want that recipe, so here it is – just promise me one thing buy the best quality of chocolate you can find.

Ingredients:

6 eggs /divided egg white as stiff as stiff can be
500 grams /1,1 pound (melted) chocolate – best quality 80% chocolate or close
260 grams / 9 oz (US) (melted) butter
250 grams / 8,8 oz (US) white sugar

Directions:

Preheat the oven 180 C/ 356 F
Melt the butter
add sugar and make it creamy
add the chocolate and stir.

Cool the mass down

add the whisked egg yolks
Fold in the stiff as stiff can be egg whites
Pour into the spring form
In the preheated oven immediately – check after 30 minutes it might take 40 minutes.

You may want to decorate the cake with white chocolate in flakes or maybe berries on a bed of cream.

[Credits: the lovely chocolate photo is shot by

]

Gentlemen, this recipe is for you too.

The other day a few neighbors and I decided to eat lunch together, each of us took foods we already had in our respective fridges. We then sat the table at Manny’s balcony, it was a lovely summer weather with many wasps.

The beer is “Heksebryg” translates Witch Brew (leftovers from our Midsummer Eve, where we among other things send the witches to the mountain Brocken).

The snaps (in the small glasses) was Rød Aalborg and my contribution to the lunch party.

Liza’s contribution was the lovely herrings, she was so kind to give the recipe. I made the herrings myself and they are just as delicious as I remembered as well I tested the measures.

When I shot this photo I forgot to check the setting on my digital camera, so I recorded a small video instead – if you would like to watch the (very short) video it is here. (I removed the sound – Danish is not for everybody ) . And that was before the beer and snaps!

Yummy Herrings

Ingredients

5 herring fillets
1/2 cup of vinegar (white wine or plain)
0.6 cup of sugar
10 peppercorn
10 cloves
2 chopped onions (middle sized)
2 chopped cucumbers (middle sized)
2 cooked and chopped carrots (middle sized)
1 Port glass of oil

Directions

Add vinegar and sugar in a pot

Cook for 3 minutes

Let it cool to at least room temperature.

Add the peppercorns and onions in the marinade

In a glass bowl place the herring fillets then the carrots and the cucumbers

Pour the marinade over

Pour the oil over.

Store in the fridge – eat before 7 days. If any leftover after 7 days – throw it out.
In Denmark we serve the herrings on rye-bread you are invited to do that too.

Measures:

tsp = teaspoon full = 5 ml
tbsp = tablespoon full = 15 ml

C = cup = 2,3 dl.

1 serving, just add up for more servings

The recipe

Mushrooms in lime and tarragon with rocket salad

Ingredients:

1 tbsp hazelnuts (without the shell), chopped
2 oz (50 g) mushrooms, cut into halves (after you have removed the root)
½ carrot, cut length wise in thin 2 in (4 cm) slices
1 lime, the juice
½ tsp tarragon, fine chopped
1 tsp avocado oil
¼ red onion
1-1/2 C (3 dl) rocket salad
Parmesan in flakes
salt & pepper.

Direction:

1. Roast the hazelnuts on a dry pan
2. Mix lime juice, avocado oil, tarragon, salt and pepper (this is your dressing)
3. Sauté the mushrooms and carrots in a tad avocado oil
4. Put them in a bowl.
5. Peel and cut the red onion in small pieces (to your taste, if your prefer fine chop it)
6. Wash and rinse the rocket salad add the roasted nuts, mushrooms, carrots and onions.
7. Add the dressing
8. Serve the salad with parmesan flakes.

Tip: you can also use olive oil or rape oil.

[Credit: The Tarragon photo is shot by Zsuzsanna Kilián ]