Ingredients

• 4 eggs
• 50 g margarine
• 250 ml sugar
• 150 ml flour
• ½ tsp salt
• 1 tsp baking powder
• 500 ml milk
• 250 ml dessicated coconut
• 1 tsp vanilla extract or vanilla sugar

Process

1. Cut the margarine in small pieces
2. Mix all the ingredients in a bowl and whisk it
3. Pour into a buttered pie dish
4. Bake at 180 ? for 50 min
5. Serve with Crème fraiche

Ingredients
425g warm (not hot) water
500g Amo rye bread mix
13g dry yeast or 25g fresh

The water must have a temperature which your little finger feels comfortable in (not too hot and not too cold).
The bread mix can now be bought in the UK and this is a great chance to promote the great places where it can be bought (only two). The first one is available all year round in the shop and cafe Scandinavian Kitchen in London. The other is the fantastic Danish Christmas Bazaar which is being held this weekend 29th – 30th November 2008 at the Danish YWCA also in London.
While in Denmark it is very normal to buy and use fresh yeast I have not seen it on sale in the UK (except for at the Scandinavian Kitchen) but luckily dry yeast works fine too.

Process
1. Place the ingredients in your baking machine in the order above.
2. If you have a rye bread setting (I don’t) put it to that otherwise use the normal white bread setting (not rapid)
3. Set it to the dark crust
4. As a kg bread mix will make a 1.6kg bread I suggest setting the weight on the machine to 700-800g.
5. Turn on the machine and let it works it’s magic.
6. When the bread is done fish out the hook and let it cool down for half an hour in a damp cloth to allow the crust to be more soft.

Good Luck!

Ingredients

• 125g Flour
• 1 1/4dl Milk
• c. 1 1/4dl beer
• 1tbsp oil
• 3-4 eggs
• bit of salt
• bit of sugar
• bit of lemon

Process

1. Mix dry stuff
2. Mix wet stuff
3. Mix both together
4. Leave to rest for 1/2 hour
5. Cook thin pancakes with a little fat/margarine

When doing anything with beetroots always begin by putting your rubber gloves on. It is a real pain to run around for several days afterward with pink fingers.

Wash the beetroots and cut the ends of.

Put them in a pot of water and added some salt.

I boiled them for quite a while. Don’t try to boil them till they get soft because they won’t – they are not potatoes! Boil them till you can put a fork into them and they feel non-raw. Sorry I know this is not very helpful but it is difficult to describe. Basically if any of the big ones feel raw in the middle then give them some more otherwise you will have raw pickled beetroots and well unless that is a favorite of yours I wouldn’t do it. Trust me I tried and it wasn’t very good. Another time I tried baking them and they where probably a bit overdone but this was actually preferable in comparison with the raw ones.

So when you believe them to be done tip the whole thing out into the sink and pour loads of cold water over them. That way the skin will easily come of when you (still with your rubber gloves on) peel them.

Then you cut them all into slices that are c. 5mm wide and put them into your jars or whatever you are going to store them in.
A bit about storage: If you are going to eat them within a couple of weeks I would say you don’t need to think about preservation too much. Keep them in the fridge and the vinegar will do the rest. But do store them in glass containers or you will find that your nice Tupperware is pink for the rest of it’s life.

The vinegar is basically a mixture of vinegar and spices set to boil for 1 min and the left for about 2 hours to cool down. The recipe for the vinegar is as follows for about 2kg beetroots:

• 1.5L vinegar – I used pickling vinegar and a dash of red wine vinegar

A note on vinegar:
I have a recipe that says use malt or wine vinegar which I tried one day. I used cider vinegar for one portion and red wine vinegar for another and boy where they strong. John loved them but I found them a bit too much. Pickling vinegar is also good but I find that it may become to boring so I spice it up with a dash of something stronger like in this case red wine vinegar.

Spices to use accourding to a recipe I have

• 1 tbsp coriander seeds – I did use that
• 1tbsp peppercorns – Also used that
• 10 cloves – Forgot that
• 1 bay leaf – Used that

I also added a couple of cardamom seeds and some juniper berries for the simple reason that I had them lying around and that I like them. I also ended up adding some chopped garlic cloves.
So basically it all depends on the mood your in and what time of year it is. Last christmas I tries putting the cloves in with aniseed and a cinnamon stick. Unfortunately you couldn’t taste it because this was the batch where I had used pure red wine vinegar.

• Finally you can add some sugar – my recipe says 250g – this time I probably used about 200 ml

And that’s it I guess – leave then for about a couple of days and then start to eat from them. Enjoy!

Ingredients

• 10 eggs
• 175g sugar
• 50g yeast
• 875g flour
• 1L milk
• 1tsp Cardamom
• Some lemon peel
• 300g melted margarine

Process

1. Mix the fresh yeast with a bit of sugar and a bit of warm milk
2. Warm the milk with the margarine till it melts
3. Mix the egg yolks with the sugar
4. Mix the flour and the cardamom and lemon peel
5. Mix the flour and milk mixtures little by little
6. Mix the yeast in with the rest
7. Leave in the fridge for around 2 hours
8. Take out and whisk the egg whites and spoon carefully into the mixture
9. Cook in a ‘æbleskive’ pan which is basically a pan with dips in it