Author Archives: Maagedeli

About Maagedeli

I am a food hedonist, a kitchen freak and a design lover.

Hindbærsnitter (means raspberry slices) is a popular cake in Denmark. The idea is simple: two layers of butter dough, raspberry jam between, sugar glaze on the top. Why not to play around with the shape?
Mix 300 g all purpose flour, 200 g butter, 100 g icing sugar and 1 egg. Let it stay for a couple of hours or overnight. Roll out to 3-4 mm thickness and use your favourite cookie cutter. Place the cookies carefully on a baking tray and bake in a preheated oven on 175 ºC for about 10-15 minutes. They should stay light - watch out, they get burned easily!
Cool the cookies down and glue 2 and 2 together with raspberry jam or use your favourite jam (mine is crab apple).
Finally, make glaze if necessary. Melt 30 g butter, 30 g icing sugar, 100 g white chocolate and a 2-5 spoon water (add gradually). Melt slowly and stir often. When the glaze becomes soft and creamy, coat the top of the cookies with a glaze brush. Also, you can add colour to the dough or to the glaze or finish the cakes with topping sugar.


For Christmas


For Valentine's day

You can buy these small cookies everywhere in Denmark before Christmas: in bakeries or in supermarkets. But of course, home made is the best. And it is easy to make.
Mix the ingredients: 280 g all purpose flour, 110 g sugar, 1/4 teaspoon white pepper, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1 teaspoon baking soda, 1 orange's zest, 120 g butter, 1 egg. Let the dough stay for a couple of hours or an overnight. Cut it into 8 pieces and make about 2 cm diameter "snakes". Cut it about 1 cm thick pieces - they are like coins. Place them on a baking tray and bake in a preheated oven on 200 ºC for about 10 minutes.
After cooling down, keep them in a metal box.

I had plenty of basil in the garden, but the season is almost over now. The other day I picked the last bunch. Pasta with pesto is the fastest food I know, and it tastes wonderful when the basil is freshly picked.
Collect, wash and drain fresh basil. Fry pine nuts in a dry saucepan. In a blender, puree the basil and the pine nuts with lemon zest and juice, olive oil, salt, pepper and garlic. Proportions are up to your taste. Meanwhile, cook pasta. Mix the pesto with the pasta and add grated Parmesan cheese (optional).

I got lots of tomatoes this year in the garden, but the summer was not long enough to turn them all red. I had to pick many green tomatoes before the rainy season came. But there is no waste, they can be preserved, as I learned it from my mother. Thank you, mum!

Mixed pickles
Collect all these vegetables: green tomato, white cabbage, onion, cucumber, carrot, or anything else you like. Wash, then cut or chop them finely - preferably with a mini chopper. Measure the vegetables and count the other ingredients accordingly.
3 kg vegetables needs 150 g sugar, 40 g salt and 16 ml 10% vinegar. Spices are optional: you can add ground pepper, coriander, mustard seed, cumin or whole bay leaves. Mix it well and let it stay in a cool place for 24 hours. Stir the mixture occasionally and it will release plenty of juice to soak. You can keep it in fridge up to 3 months.

Sweet green tomato jam
Wash and chop roughly 2 kg green tomatoes. Cook it in a pot until becomes a bit softer. Mix with a hand blender. Add 650 g sugar, 1 whole vanilla bean, 1 lemons juice and zest. Cook it slowly for about 1 hour. Cool it down, add Atamon (or other preservative) and pour it in bottles.

Green tomato chutney
Wash and chop roughly the following ingredients: green tomato, apple, onion (peeled), mild or hot chilli, garlic (peeled). Combine with salt, brown sugar, clove, whole cardamom, whole anise seed, cinnamon, ginger pulver and apple cider vinegar. Pick ingredients and choose proportions according to your taste.

The dough is the same as in the sweet and sour cake recipe, but without cacao:

  • Mix 120 g soft butter and 170 g sugar with 2 eggs.
  • Add 350 g all purpose flour, 1 teaspoon baking soda and mix it again.
  • Finally, add about 2 dl milk and mix it well.
  • Coat a baking form with butter and flour.
  • Pour the dough into the baking form.
  • Bake it in a preheated oven on 180 ºC for about 35-40 minutes.

The filling is brown:

  • Melt 150 g flour.
  • Add 150 g icing sugar, 8 g cacao powder, a pinch of salt, a pinch of cinnamon and mix it.
  • Add 10 ml creme fraiche, 100 ml kvark and some vanilla.
  • Optionally, you can add some gelatine to make sure that the filling would not become too soft. In this case, just follow the instructions on the gelatine's package. before adding it to the filling.
  • Finally mix well and cool it in the fridge for a couple of hours.

Finish up the cake:

  • Cut the cake into half to get 2 layers.
  • Spread half of the filling on the first layer.
  • Place the second layer on it and spread the rest of the filling over the top and the sides.

Before serving, place the cake in the fridge for a few ours (or an overnight). Decorate the top with fresh fruits, for example red currant.

Again: mostly it turns to be a fantastic cake. But the filling sometimes becomes too soft and impossible to spread on the cake. It is not the end of the world, but you are about making a lovely trifle.

The dough:

  • Mix 120 g soft butter and 170 g sugar with 2 eggs.
  • Add 350 g all purpose flour, 4 spoon cacao powder, 1 teaspoon baking soda and mix it again.
  • Finally, add about 2 dl milk and mix it well.
  • Coat a baking form with butter and flour.
  • Pour the dough into the form.
  • Bake it in a preheated oven on 180 ºC for about 35-40 minutes.

The filling:

  • Melt 150 g flour.
  • Add 150 g icing sugar, a pinch of salt and mix it.
  • Add 10 ml creme fraiche, 100 ml kvark and some vanilla.
  • Grate the skin of a lemon and add the zest.
  • Optionally, you can add some gelatine to make sure that the filling would not become too soft. In this case, just follow the instructions on the gelatine's package before adding it to the filling.
  • Finally mix well and cool it in the fridge for a couple of hours.

Finish up the cake:

  • Cut the cake into half to get 2 layers.
  • Spread half of the filling on the first layer.
  • Place the second layer on it and spread the rest of the filling over the top and the sides.
  • Before serving, place the cake in the fridge for a few ours (or an overnight). Decorate the top with melissa leaves.

9 out of 10 times it turns to be a fantastic cake. But every now and then, for some strange reason, the filling becomes too soft and it is impossible to spread on the cake. Then you have to accept the fact that you are about making a lovely trifle.

If you want to enjoy the taste of summer around the year, this is your syrup.

  • Pick wild rose petals far away from the traffic. Do not wash them but try to avoid insects.
  • Put the petals in a pot. Pour water to cover the petals. Measure and note how much water you used.
  • Soak the petals for 2 days, press them with a plate to keep them under water. Stir occasionally.
  • After 2 days add 5 g citric acid per liter to the wild rose-water. The petals will give out the wonderful pink color - it is magic! Let it happen for about 1 hour, stir occasionally.
  • Filter the liquid through a sieve.
  • Add 70 g sugar per liter and bring it to a boil.
  • Cool it down, add Atamon (or other preservative) to the syrup and pour it in bottles.

The sunny smell of elderflowers belongs to early summers. It is easily to save this wonderful aroma by making elderflower syrup.

  • Pick flowers from elderflower bushes/trees far away from traffic. Do not wash them because you need the aromatic pollen, too.
  • Put the flowers in a pot and add lemon slices. Pour water to cover the flowers and the lemon. Measure and note how much water you used.
  • Soak the flowers for 2 days, press them with a plate to keep them under water. Stir occasionally.
  • After 2 days filter the elderflower-water through a sieve.
  • Add 70 g sugar and 15 g (about 3 teaspoon) citric acid per liter and bring it to a boil.
  • Cool it down, add Atamon (or other preservative) to the syrup and pour it in bottles.

You can make ice tea of fresh elderflowers, ginger and lemon balm. It is also possible to dry the elderflowers for later use. Keep them in a paper bag in a cool, dry place after drying.

  • Mix the ingredients of the dough: 400 g all purpose flour, 70 g graham flour, 1 teaspoon baking powder or baking soda, 110 g sugar, a pinch of salt, 150 g butter, 2 egg yolks, 2 tablespoon sour cream.
  • Cover the dough with a tea towel and let it stay for 1-2 hours.
  • Prepare the filling: clean and chop rhubarb. Stew it in a saucepan for a few minutes together with sugar, a pinch of vanilla and cinnamon. (Alternatively, part of this filling can be chopped strawberry or grated apple.)
  • Mix 20 g custard powder with 2 dl cold water. Add to the rhubarb, mix well and set aside.
  • Cut the dough to 2 loaves.
  • Roll the first loaf out on a baking paper to 1-1.5 cm thickness and place it on a baking tray.
  • Cover it with the filling.
  • Roll the second loaf out and cover the filling.
  • Bake the cake on 180 ºC for about 25 minutes, or until it becomes golden brown.
  • Cool the cake down before cutting.

It is also great for a picnic!

Nettle is healthy, tastes good and you can pick its fresh sprouts for free in forests in the springtime. I usually make nettle tea but it is also great for soups. Here comes my favourite one:

  • Soak 100 g barley for 1 hour.
  • Chop 1 onion finely and run it on hot olive oil in a saucepan.
  • Add 4 tablespoon ground almond and 1 tablespoon all purpose flour. Stir it until gets golden.
  • Chop celery root and leaves, a bit of fresh lovage as well as a generous amount of fresh chive, basil, oregano and sage leaves. Add it to the onion-almond mix.
  • Add 1-1.5 l water (depends on how thick soup you want) and a stock cube.
  • Rinse barley and add to the soup when it is boiling.
  • Add salt and cook it slowly until the barley is almost done.
  • Add a big bunch of fresh, chopped nettle and cook it for 5 more minutes.
  • Serve it with parmesan cheese and brown bread.