D'Alish

"Eat In Common" seeks Antipodean hosts

noreply@blogger.com (Alisha Benson) — Mon, 26 Oct 2015 04:48:00 +0000

EatinCommon is a new social opportunity for all of us who love food, and like to meet new people. I'm partnering with a brilliant woman from Denmark to help bring this concept to Melbourne and reinforce how Australians love sharing conversations over food and wine (and beer). ;-)

I met Metteliva when I was living in Denmark back in 2010, engaging with Metteliva’s Eat In Common. I’d been following her idea since its inception while I was living in New York, as my apartment in Manhattan had a habit of opening its doors to friends and local West Village types who loved being in the great outdoors and eating food with friends. It was an unusual and fabulous location and even though it was teeny tiny, the unusual largeness of the balcony served as a bit of an entertainment spot. I remember I always had a fridge full of food and wine – just in case the local Aussies popped in for a wine/chat. As a consequence, I relished the opportunity to be involved with Metteliva and turn a passion into a bit of a business idea.

So, as I was entertaining on one side of the world, I watched Metteliva launch her idea on the other side of the world. We had been in touch, but launching in New York seemed a little premature and I think I lacked a little courage and time to do it there. Plus, there's a little more space in Melbourne apartments as opposed to NYC's.

What attracted me to the idea was a combination of the personal and my entrepreneurial spirit. I had a quarter life crisis while living in London back in 2008. So after hoarding the many BBC Good Food magazines, having a love for skiing and dreaming about being second-Nigella with my former flatmates’ friends practically each Sunday over a roast, I up-and-left those oyster grey London footpaths and took to the foothills of Chamonix (France) to work as a chalet chef (cook). Ever since that experience, I’ve always known that I wanted to plug-in a hosting experience in the city that I live in and able to bring people together over food. It’s in my DNA.

I’ve recently moved back to Melbourne after living and working for eight-years overseas and for the moment, I’m helping to launch the Eat In Common here in Melbourne. My advisory board and I are toying with the idea of a big ol’ Aussie BBQ in a park somewhere for the launch (Summer) or a smaller night over an Asian-inspired dinner (Winter) – before taking it Australia-wide.

The idea of providing a unique experience to those who are visiting the city is an attractive concept; I’ve essentially met some of my greatest friends around good food and wine. I would like to be able to hear others’, albeit traveler stories study stories, any stories… and provide little haven in which to eat, drink and be merry.

So, to make this idea happen, we’re looking for a bunch of like-minded foodie people who loving entertaining and who would relish the opportunity to open their doors to those who are seeking new experiences, new culinary delights and an opportunity to jump on board with the future reputation and sharing-based economy, if you will.

The most enjoyable part of beginning this concept is in Australia now is taking a small idea and being able to bring many different people together, trying new menus, engaging with wine buffs to compliment the guests’ experience whilst still being able to engage with others around the world.

For more information and to be updated, subscribe to D'Alish blog and head on over to http://www.eatincommon.com and check out the page.

Kindest,

Alisha xx

Healthy Moroccan Salad: When The World Gives You Lemons

noreply@blogger.com (Alisha Benson) — Fri, 30 May 2014 02:24:00 +0000

Inspired by Sam Clark from Moro restaurant & their book Casa Moro. This salad eats more like gratin but without the cheesy hangover feeling. I got inspired from a quote that was hanging in an Orange (NSW) interiors shop. It read: When The World Gives You Lemons Make Lemonade. Well, I really felt like making lemon tahini and baking some delicious butternut pumpkin. It definitely fills you up.

Ingredients

2 pounds pumpkin or other squash, peeled, seeded, and cut into 1-inch cubes
1 garlic clove, crushed
1/2 teaspoon ground allspice
2 tablespoons olive oil
Sea salt and black pepper
14 ounces canned or home-cooked chickpeas, drained
1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
4 tablespoons roughly chopped fresh cilantro
1 garlic clove, crushed to a paste with a pinch of salt
3 1/2 tablespoons lemon juice
3 tablespoons tahini paste
2 tablespoons water, to taste
2 tablespoons extra virgin olive oil

Directions
Heat the oven to 425 degrees. Toss the squash with the garlic, allspice, olive oil, and some salt and pepper. Place on a tray, optionally lined with parchment, in the oven for 20 to 25 minutes, or until soft. Remove and allow to cool slightly. While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon. To assemble the salad, place the squash, chickpeas, red onion, and cilantro in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.

Icelandic salmon carpaccio, whole wheat penne and vegetables arranged any-which-way topped with ricotta cheese & chives

noreply@blogger.com (Alisha Benson) — Mon, 07 Nov 2011 14:11:00 +0000

Soren's sister Rikke paid us a visit this weekend - half a kilo of beautiful smoked Icelandic salmon in-hand. Lurrvely.

This recipe was inspired by my two favorite Danish chefs, Redzepi & Meyers, whose dishes are always light, colorful and beautifully presented. Obviously for a home dish you can take as little or as much time as you like on presentation – I was slightly hungry so it was a three-minutes-maximum for presentation. With salmon like that looking back at you – it was hard not to gobble it all up before I served.

Ingredients: (Serves 2)

• 300g fresh smoked salmon

• 2 cups whole wheat penne pasta

• 1 cup broccoli

• 1 cup green peas

• 1 cup of green beans

• ½ cup of asparagus spears

• ½ large red onion, diced

• 10 chives, diced

• 3 tbps ricotta (fat-free) cheese (mixed with 1 clove crushed garlic)

Method:

Thinly slice the salmon across the grain and arrange it decoratively in the centre of the plate.

(A quick tip! Slice the salmon straight out of the fridge - cool. This makes it easier to thinly slice. For meats, you can put them in the freezer beforehand for easily sliced meat carpaccio.)

Boil whole wheat penne pasta for around 15mins from start to finish (or until al dente), remove and douse with cold water.

If you’re starved of space (especially in NYC apartments) I cook peas on the bottom of a casserole dish and put a vegetable steamer on top, pure and simple. I then place the broccoli, asparagus and green beans onto the steamer, cover with a glass lid and cook for approx 5 mins altogether (or until the asparagus is cooked through.

After the vegetables are cooked, arrange broccoli around the salmon carpaccio, line up the pasta through the plate’s centre, place string beans through the centre, sprinkle peas and the red onion over the plate and finally scatter with the ricotta cheese and chives.

Serve with crusty bread (one slice).

Voila. Thank you Rene & Meyers for your inspiration and Rikke and Arnar for the lovely salmon.

NYC Greenmarket: Famous Faces at New Nordic Cookout

noreply@blogger.com (Alisha Benson) — Sat, 22 Oct 2011 22:54:00 +0000

It's been a while since I posted but super excited and inspired once again to write about the wonderful foods and personalities which make the food industry so exciting.
Today was the New Nordic Cookout in Union Square where the Danish Royals made an appearance, some fantastic chefs from the International Culinary Center - and of course try their food - as well as meet some pretty famous Danes.

I thought after my Noma review being published in the Australian Foodservice magazine below I really have to have the pic of Rene and I from the market today.

Seems only fair, right?

Check out the Union Square Pavilion for more 'What's On' events, found here.

And the photo. Thank you Rene! xx

Officially made print

noreply@blogger.com (Alisha Benson) — Tue, 14 Jun 2011 17:43:00 +0000

Well, it's official, I was asked to give my review on the lovely Noma, and these words have now been printed in Australian Foodservice magazine.

I must pay homage to my wonderful friend and mentor Gawen Rudder on his spectacular words and pictures. They themselves are good enough to eat!

Here's the recent article on molecular gastronomy to transmogrify your senses.

Enjoy folks. xx

Spreading eggs in many baskets

noreply@blogger.com (Alisha Benson) — Sun, 18 Jul 2010 06:00:00 +0000

This summer Alisha's Food is going to: post in Great Little Place in Copenhagen, The Urban Grocer and help the British Council, here in Copenhagen, to build up 10:10.

After going to Le Tour of La France and seeing Saxo Bank's kitchen, the question is: Wordpress or Blogger for: The Cyclists Cookbook?

Comment and make a meal out of it!

Axx

Food from Mallorca

noreply@blogger.com (Alisha Benson) — Wed, 26 May 2010 21:19:00 +0000

A little video on the food, and us (and some of you) in Mallorca.

xxx

Banana & walnut cupcakes

noreply@blogger.com (Alisha Benson) — Wed, 28 Apr 2010 05:02:00 +0000

Ingredients

cupcake batter

3/4 cup buttermilk

nut topping

2 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup softened butter
2 medium ripe bananas (mashed well)
1 teaspoon vanilla extract
3 large eggs

1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy cream
1 cup chopped walnuts

Icing

cream cheese

2 tbp icing sugar

This is such a tasty recipe. Tip: You can serve cupcakes as a main with a beautiful plate underneath them - just add berries!

Preheat oven to 177oC. Line cupcake pans with paper or foil liners.

Prepare cupcake topping by combining brown sugar, butter, and cream in a small saucepan over low heat. Stir constantly while heating. Remove from heat as soon as butter melts.

Pour into bottom of liners, evenly dividing the topping mixture. Sprinkle walnuts on top of mixture.

Prepare cupcake batter by creaming sugar and softened butter in a large mixing bowl. Scrape bowl and add mashed banana and vanilla. Mix for 1 minute on low speed. Add eggs 1 at a time, mixing on low speed for 30 seconds after each addition.

In a separate bow, combine flour, baking powder, baking soda and salt. Stir well. Add half of flour mixture to egg mixture. Mix on low speed for one minute. Add remaining flour mixture and buttermilk. Mix at low speed until just mixed then high speed for 1 minute. Spoon cupcake batter over the topping in cupcake liners. Make sure the batter is even spread over the brown sugar walnut topping. The liners should be 1/2 to 2/3 full.

Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.

Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely.

While cupcakes are baking, you should prepare the filling. Combine flour, sugar, and salt in a medium saucepan. Over medium heat, add milk slowly, stirring constantly. Continue stirring and heating until mixture starts to boil.

Add approximately 1/4 cup hot mixture to the beaten egg in a separate bowl in order to temper the beaten egg and stir well. Continue stirring milk mixture constantly and add tempered egg to the mixture. Stir and continue cooking until mixture is bubbly.

Remove from heat. Stir in vanilla and butter. Cool 15 minutes at room temperature then refrigerate for at least one hour.

Mix icing sugar and cream cheese until smooth. Use a piping bag and tip to decorate your cupcakes.

ENJOY!!!!

YMCA meets Smørrebrød

noreply@blogger.com (Unknown) — Thu, 01 Apr 2010 10:37:00 +0000

I love my new egg slicer!

Yummy!

YMCA is the family acronym which means Yesterday's Muck Cooked Again - to be discretely told in supermarket aisles when cooking ideas are flowing into the proverbial shopping trolley.

We chomped down on salmon on a bed of leeks last night but had eyes bigger than our stomachs so, as a rule of thumb to NEVER to throw things out, the salmon dined again but this time as Smørrebrød, or the Danish open sandwich.

You'll need:

Egg slicer - such a good investment!

Cooked leftovers (chicken, meats, fish)

2 hard boiled eggs

1 red onion

Fresh basil

Brown (rye) bread

Fromage fraiche

1 organic ripe (& plump) tomato

1. Simply cut a couple of slices of your favourite rye bread - white bread just doesn't cut it I'm afraid.

2. Smooth over a teaspoon of fromage fraiche (healthy butter and mustard alternative).

3. Spread the leftover salmon on top of the fromage fraiche.

4. Thinly slice a tomato and place on top of the leftovers.. hmm that pile's getting bigger.

5. Carefully remove the egg shells and rinse the excess shell under some water.

6. Bring slicer's wires upward, place the egg in the slicer & slice. Wooo, love the slicer. Place the slices on top of the tomato evenly.

7. Cut the onion from one top of the bulb to the bottom (this stops any deadly tears) and carefully cut into each of the onion's grooves so as to have near julienne slices. Lay a few piece on top of the egg slices.

8. Season the delicious stack and finally top with your favourite basil leaves or parsley for a bit of extra bite.

So there you have it. Leftovers, my dear readers, can be revived, not only by auspicious family acronyms, but by the famous Danish Smørrebrød.

Chow down! xxxx

Stuffed red capsciums with a balsamic reduction

noreply@blogger.com (Unknown) — Sat, 13 Mar 2010 18:29:00 +0000

I still cannot believe I haven't posted this recipe. It's my all time favourite and soo easy to do!

My co-chef partner-in-crime and I put this one together when we were living in Chamonix together - and it makes for such a great entree.

Actually, I just shared this with an Aussie guy at work and his reaction was, 'show me the meat'!

So, yes, Gents, you'll need a meat dish to accompany.

Serves 4

Ingredients

Balsamic reduction (dressing)

Bottle of organic, balsamic vinegar (the better the vinegar, the better the taste)

Golden syrup

Skinned apple (optional)

Capsicums

4 RED capsicums (muchos flavour)

6 tomatoes (medium sized)

(Normally one tomato, to, one capsicum but I like muchos tomatoes stuffed in the capsicums!)

Half an onion

1 crushed garlic clove

Salt & pepper

Rocket salad

Reduction

You'll need a watchful eye on a couple of very simple instructions.
Place balsamic vinegar in a pan and wait for the balsamic vinegar to boil slightly. Reduce the heat and add three tablespoons of golden syrup (& an apple for flavour. Choose between an orange or an apple).

Stir and watch the boiling vinegar on a higher heat then reduce it to a medium heat. You should see the contents evaporate (approximately 20%) into a slightly thicker liquid. After around 10mins. Remove and cool.
Balsamic reduction has the consistency of a thick syrup. If you want your syrup even thicker, put it back on the stove and reduce it even further.
Use an old jar and pour the contents of the balsamic reduction into the jar.

(Hint: make sure the jar is completely clean as odours can seep into the vinegar over time - leaving you with a spoilt vinegar. Eww, icky!)

Tomatoes

Firstly, we need to remove the tomatoes' skin. Cut two slits at right angle to each other at the base of each tomato (like a cross) no bigger than an inch across on both.

Fill a saucepan with water and pop in the tomatoes. Bring the water to boil.

(The slits will peel away the skin in the hot water.)

Once you see the skin peeling away at the tomatoes: remove, peel, cool & sit aside.

Cut off the top of the tomatoes and slice into sizable quarters.

Onion

While the tomatoes are boiling, dice half an onion and garlic together and fry in a pan. Sweat out the onion until soft for about 15-20 minutes, adding salt & pepper as required. Set aside.

Capsicums

While you're frying the onions, wash and dry the capsicums. You'll need to cut extra-long storks off - leave a little bit there for decoration.

Half each of the capsicums - from stork to base - so you're left with half the stork on the end of the capsicum. Scoop out the inner seeds and membrane (careful not to take the stork off from the outside), wash again if necessary.

Scoop a teaspoon of the sweated onion into each of the capsicum halves. Use one tomato (four quarters) and stuff capsicums so they're entirely covered with tomatoes (removed-skin-side up).

Season with salt and pepper and bake in the oven for 45mins-1hour or until capsicums are slightly charred and blistered (sounds like the beginning of a burnt beach babe at Bondi but this is where the flavor happens).

Served on a bed of rocket salad - for more formal presentations you can serve a smaller half at right angles with a bigger half.

Swirl & drizzle the balsamic dressing over the capsicums and a little bit of the salad and plate for decoration.

Baked fish on a bed of organic leeks

noreply@blogger.com (Unknown) — Thu, 14 Jan 2010 18:27:00 +0000

This is so easy to make. A friend of mine pinged me on Facebook a couple of nights ago to ask a very important question: ''What shall we cook for dinner, we're sick of talking about it.''

This is what I told her:

Serves 2

Utensils: Baking dish (Le Creuset, dreamy), a good turner.

Buy: Fish (smoked salmon, 400g fresh salmon - I used Plaise), fromage fraiche, x3 sliced leeks (all the white - a little of the green), finely chopped garlic & onions, your choice of spices: cumin, little curry powder, ground sea salt & fresh pepper and dill for garnish. Your choice of sides.

Sweat out the garlic, onions and leeks adding a good pinch of salt, pepper. While they're frying cut off the fish filets' skin. Add the spices to the leek mix just before finishing and stir.

Place the hot leek mix the dish. Distribute evenly. Cover the leeks with the fromage fresh and the fish filets.

(For salmon filets you can add smoked salmon on top (optional and tasty))

Season. Cover dish with aluminum foil and bake for 15 minutes. 180oC.

Serve with your choice of vegetables - here - we had baked little spuds, and greens: peas, beans and spinach. Yum!

M, where's your photo? The sneaky little devil was going to send me a picture from facebook... keep your eyes peeled and I'll post it once I receive it. If I do. ;-)

Healthy-my-mobile-phone-rang-during-class-and-now-I-have-to-bake-a-cake-Chocolate Cake

noreply@blogger.com (Unknown) — Wed, 25 Nov 2009 20:23:00 +0000

Healthy-my-mobile-phone-rang-during-class-and-now-I-have-to-bake-a-cake-Chocolate Cake

IA Sprogskole – you get it!

– adapted from Australia’s Good Taste Magazine

Preparation Time 15 minutes

Cooking Time 45 minutes

Ingredients (serves 8)

Melted butter, for greasing

225g (1 1/2 cups) self-raising flour

45g (1/3 cup) ‘’Fedtfattig’’ Kakao (Cocoa powder) (Økologist & Fairtrade)

165g (3/4 cup) caster sugar

1 200g ‘Thise Fromage Frais Økologisk (0.5g fedt)

125mls (1/2 cup) water

2 eggs

1 tsp icing sugar mixture, to dust

mocha icing

225g (1 1/2 cups) icing sugar mixture, sifted

1 tbs cocoa powder, sifted

2 tbs milk

2 tsp instant coffee granules

Method

Preheat oven to 180°C. Brush a fluted 22.5cm (top measurement) ring pan with the melted butter to lightly grease.

Sift the flour and cocoa together into a medium mixing bowl. Add the sugar, yoghurt, water and eggs. Use electric beaters to whisk, scraping down the side of bowl once or twice, until just smooth.

Pour the cake mixture into the greased pan and smooth the surface with the back of a spoon. Set aside for 5 minutes. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Set the cake aside for 5 minutes before turning onto a wire rack to cool completely.

To make the mocha icing, sift the icing sugar and cocoa together into a medium bowl. Bring the milk just to the boil in a small saucepan over medium heat. Remove from the heat, add the coffee granules and stir until they dissolve. Add to the icing sugar mixture and use a wooden spoon to mix until smooth. Pour the icing over the cooled cake and use a metal spatula to quickly spread over the surface. Set aside for 20 minutes or until the icing is set. Dust the cake with icing sugar.

Bienvienue// Welcome les éléves de Amiral de Grasse

noreply@blogger.com (Unknown) — Fri, 13 Nov 2009 18:35:00 +0000

Welcome everyone. Je suis triste de partir de Grasse mais I am going to take today's memories back to Denmark with me - add many bons repas de la region. ;-)

Laissez-moi un message après le bip sonnore ;-)

UNDER CONSTRUCTION

noreply@blogger.com (Unknown) — Fri, 11 Sep 2009 21:20:00 +0000

Hej, hej.

This blog is going under a spot of decorating.... we will be back with more!

Alisha's food helps you find food events

noreply@blogger.com (Unknown) — Sun, 30 Aug 2009 07:18:00 +0000

On the right-hand-side of this blog there is a list of up-coming events.

Want to post more? Email ieatdrink@gmail.com

Easy to understand. Easy to eat.

noreply@blogger.com (Unknown) — Fri, 28 Aug 2009 11:32:00 +0000

As an Arts student, Plato's Ion was never quite as literal as we would otherwise anticipate. Nevertheless, after visiting Eat '09 at Øksnehallen, literal translations were making sense and tasting oh, so good.

(Don't hurt me for that segue, I'm going to explain.)

For example. English: Butterfly, in Danish it's Sommerfugl, literally, summer bird. So, why not name delicious, mouth watering chocolate after a summer bird?

Why not indeed! After all, butterflies emerge from their cocoons for warm, loving, special occasions - just like chocolate is suppose to emerge - minus the cocoon of course. Summerbird chocolate is born.

Enfin, Plato said poetry is the art of of divine madness. Well then, chocolate is a poet's gastronomical mimesis!

Eat in moderation.

Be Season Inspired

noreply@blogger.com (Unknown) — Fri, 21 Aug 2009 09:31:00 +0000

August // September

Co2penhagen Festival Needs Your Help!

noreply@blogger.com (Unknown) — Wed, 12 Aug 2009 19:33:00 +0000

The Co2penhagen, the world's first CO2-neutral festival is looking for food sponsorship for the volunteers and organisers of the event!

We are on the hunt for organic food donations from either producers, farmers, retailers
to supply to the 200 strong and food-lover volunteers from 24th August - 6th September. (!)

Volunteers will be coordinating a menu then cooking it - once we have some special donations.

''Waste becomes rock music''

For festival go-ers - food is sort-ed!

Co2penhagen has the FIRST organic food store in Denmark, BioM, providing the event with a funky CO2-friendly menu. When festival go-ers purchase food from the BioM restaurant it will be served on plates made of corn and sugar based material; so when you throw out your plate it will be reused in the Stirling motor - thereby reusing the energy from your used plate! Great!

Any help, contacts, you can give that would be fab. Write to alisha@co2penhagen.com . Mange Tak!

Your welcome to look at our page now: http://www.co2penhagen.com - you too could be apart of a fantastisk music and art festival and something to remember in years to come!!

Low-fat potato salat

noreply@blogger.com (Unknown) — Tue, 04 Aug 2009 11:00:00 +0000

Ingredients

500g quartered and boiled Charlotte potatoes, cooled

Hand full dill/chives/mint

Spring onions

Low-fat dressing

200ml yoghurt

x2 pasturised egg yolks (Æggblomme)

Juice from 2 Limes

Tsp Curry Powder

Tsp Dijon mustard

Salt and Pepper

This is such an easy summer dish and so delicious you'll wonder how it can be low in fat! Firstly place the potatoes to a salad bowl. Add the herbs and onions and mix lightly. Next add the egg yolks, curry powder, mustard, salt, pepper and yoghurt and mix until golden in colour. Great to serve with Frikadeller.

Frikkadeller // Danish meat balls

noreply@blogger.com (Unknown) — Tue, 04 Aug 2009 07:04:00 +0000

This is one of the most traditional Danish meals and so easy!

Since I’ve arriving in Denmark, the Danish recipes are staring back at me on DR2 so I need to make a start!

Frikkadeller can be made by adding just about anything into the mix - it's entirely up to you. We added a touch of spice in ours but anything goes. From crumbled goat's cheese to finely chopped red peppers. Anything.

One of the easiest and crowd pleasing Danish recipes we made, and I say 'we' because it was the first time I inspired my (now) new sous-chef-boyfriend (n. “kokken hælper”) to join me in the kitchen. And help, he did!

Frikkadeller

Ingredients

600g Mince meat (3%-5% fedt)

x2 shaved onions

5 tbsp flour

x2 eggs

X1 cup soda water

X1 cup milk

Good pinch of Salt

Sprinkle of Pepper

Garlic

Hot ‘n’ spicy

Tbsp dry chilli

½ cup cottage cheese

In a blender, combine the onion, mince and slowly add the liquids until mixture is mushy. If you don’t have a blender, which I didn’t, you can simply use a wooden spoon, fork or, go on, wash your hands and mush all the ingredients together with your hands.
Add the flour, eggs, salt & pepper and spices (if desired). Mixture should be thick but no longer runny.

Stand for 30 mins.

Oven roasted

Cover your baking tray with baking paper. Spoon out mix one at a time into small, top-heavy balls. Bake in 200oC oven 20/30mins. Turn and bake 15 minute.

Pan-fried

Heat a frying pan with a tbsp olive oil and tspb butter. Spoon small balls of the mix into the pan and cook for 15minutes on medium heat. Use the oil in the pan and spoon over ball in pan. Turn once and cook for another 15minutes.

Serve with lean, tasty potato salat.

Stelllaaaaaaaa!!!!!!

noreply@blogger.com (Unknown) — Fri, 31 Jul 2009 11:55:00 +0000

Right, banana cake for the weekend. Done.

If you're Coping with Hagen and this summer's many festival hasn't appealed give your body the music charge it deserves...

...Enter: Stella Polaris.

In the first weekend of August, one of the most popular traditions of the Copenhagen summer months unfolds in the picturesque inner city park Østre Anlæg: Stella Polaris, the biggest outdoor chill out event in Denmark - named after the bright North Star. It is completely free and attracts a mixed crowd of all types and ages.

Right? FREE!

Check out this line up...

Søndag (Copenhagen - Østre Anlæg)
Kalle B & Løwenstein Ben Hoo Tom Middleton Grand Jean Nicka Groove Armada Lulu Rouge feat. Trentemøller		12:00-13:00 13:00-14:00 14:00-15:00 15:00-16:00 16:00-17:30 17:30-19:00 19:00-21:00

Between the Tour of Denmark (Frederiksberg) and Stellaaaa.... you've gotta be up for some rocking beats this Sunday.

Vi ses!

Ps. I'll be the girl dishing out banana cake to strangers.

For more info, check it: http://www.stella-polaris.dk/

For the perfect banana cake recipe, click here.

Banan-Walnut-lagkage

noreply@blogger.com (Unknown) — Fri, 31 Jul 2009 10:42:00 +0000

Ingredienser:

Olive oil - to grease

1/2 cup caster sugar

50g butter melted, cooled/tablespoon olive oil,

2 eggs

1 1/4 cups self-raising flour

4 ripe bananas, mashed

1/2 cup porridge

Rind from 1 lemon

1/2 chopped walnuts for mix & to top

teaspoon honey

Mørdej:

Preheat oven to 180°C. Grease loaf tin. Mix the flour, sugar and rind in a large bowl.

Whisk the butter and eggs into the flour and sugar mixture. Add the banana, walnuts, porridge, honey and mix until well combined.

Spoon the cake batter evenly into the greased pan. Use the back of a spoon to smooth the surface and sprinkle with walnuts. Bake for 18-20 minutes or use a skewer through to the centre and it comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool completely.

Serve fresh berries!

French or Italian...

noreply@blogger.com (Unknown) — Sat, 11 Jul 2009 20:31:00 +0000

A traveling companion asked me today, ''What was name of the dizzy spells we had when we were in Italy and saw something beautiful?'' And my answer was as follows.

What was the word you ask - let me paint a picture of our time and tell you.... The word, ahhh, that talked about word. That psychosomatic illness which arrived when we visit the fair Firenze. When you 'had (your) friends' around you walking through to the Uffizzi' - Leonardo, Dante - our heart beat rapidly, when we visited the Boboli gardens - we were dizzy from the views, when we came to the Ponte Vecchio - we were confused with beauty, the bustle and fake Louis Vuitton bags, when we had our stand-up coffee on the Ponte Vecchio - we had hallucinations and heard Italian Tenours singing to us... we nearly fell over a couple of times like we had......

Stendhalism.... Oh, wish we could do it again.

Hands down Italy. Well, at least today.....

Sommer coffee and all things cool

noreply@blogger.com (Unknown) — Sat, 04 Jul 2009 09:26:00 +0000

This morning we rode our push bikes along Strandvejen from Østerbrø up to Charlottenlund Søbud

No milk today...

noreply@blogger.com (Unknown) — Wed, 24 Jun 2009 10:00:00 +0000

Brunch and Chow has gone south to savour the Spanish flavours. We'll return on the 30th June 2009.