Since having these regularly, we knew we needed to bake them ourselves in order to stay within out monthly dining out budget

Here is the recipe:

Ingredients:

150 g flour
50 g rye flour
50 g ground flax seeds
30 g coconut sugar
1 tablespoon baking powder
1 teaspoon vanilla sugar
1/2 teaspoon salt
85 g cold butter
170 g raspberries, frozen
85 g caramelized white chocolate, we use Valrhona Dulcey
1 egg
80 ml milk

Directions:

Heat up the oven to 180 C (350 F).
Mix all the dry ingredients in a bowl. Cut the butter into cubes and mix it into the flour with your hands till it crumbles. Add the frozen raspberries and slightly chopped chocolates, turn in gently till just combined.

In a separate bowl mix egg with milk and whisk well. Pour over flour mixture and fold in till just combined. The dough will be really sticky but try to not add any extra flour as that will make the scones really dry. Flatten the dough into a 2cm high circle and cut diagonally till you have 8 pieces. Transfer each piece to a baking sheet and sprinkle a bit of coconut sugar on top of each, then bake for 25-30 minutes.

Try our other favourite variation:
Substitute rasperries for blackberries, and white chocolate for dark chocolate, yum!

Serve warm
-Enjoy!

Ingredients:

1 medium yellow round zucchini or 2 medium green long zucchinis
1 clove of garlic
A small handful of fresh chives
6-8 dinosaur kale leaves
A handful fresh or frozen corn
125g (4 oz) cream cheese
3 thick slices of bacon cut into cubes
Pepper
Parmesan cheese

Directions:

Wash the zucchini and cut off stem and flower part. Boil the whole zucchini in a large pot for 5-8 minutes depending on size.
Cut lengthwise if using green long zucchinis or at the equator if using a yellow round zucchini. Scrape out the seeds and discard.

Cut the bacon into cubes and fry till crispy on a dry pan. Let drain on a piece of paper towel and leave the bacon fat in the pan.

Press the garlic into the bacon fat and fry for a few minutes with chopped fresh chives, chopped kale and corn. Add the cream cheese and stir till melted. Season with pepper and add the crispy bacon back in and stir till combined.

Pour the bacon and corn mixture into the hollow zucchinis. Grate parmesan on top and broil for 6-8 minutes till the parmesan is golden. Keep a close eye so they just turn nice and golden

Serve with whole chicken and oven baked yam.

-Enjoy!

Ingredients:

80g (1/2 cup) flour
70g (1/2 cup) rye flour
110 (1 cup) large oats
30g (1/4 cup) flax, ground
1 teaspoon vanilla sugar or vanilla essence
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
2 teaspoon cinnamon
1/2 teaspoon ginger
40g (1/4 cup) sunflower seeds or 40g hemp hearts
1/4 teaspoon salt
1 egg
450g (1 3/4 cup) apple sauce
70g (1/2 cup) raisins
1 apple peeled & grated (or 3 carrots)

Directions:

Heat up the oven to 180 C (350 F).
Place 12 large muffin parchment papers in a muffin tin, or grease the tin.
Mix all dry ingredients in a bowl.
Take the egg and beat it then add the apple sauce.
Add in raisins and grated apple (or carrots) into the wet mixture.

Pour the applesauce mixture over the dry ingredients and mix till just combined.

Scoop into the muffin tin.
Bake on the middle shelf for about 20-25 minutes.
To check if they are ready, place a toothpick in one of the muffins and pull out. If it comes out clean, the muffins are ready. These muffins are pretty moist when baked so let them cool for 10 minutes in the muffin tin before taking them out to cool completely.

-Enjoy!

For the filling we chose blackberries, but you can also go with blueberries or raspberries.

Ingredients:

65g (1/2 cup) spelt or quinoa flour
60g (1/2 cup) ground flax
70g (1/2 cup) hemp hearts
100g (1/2 cup) chocolate chips or chopped dark chocolate
1 tablespoon cocoa powder
3/4 teaspoon baking soda
1 teaspoon baking powder
2 tablespoon cinnamon
35g (1/4 cup) coconut sugar
2 mashed bananas
140ml (1/2 cup) milk
1 egg
2 teaspoon apple cider vinegar
110g (1 cup) fresh blackberries

Directions:

Heat up the oven to 200 C (400 F).
Place 12 large muffin parchment papers in a muffin tin, or grease the tin.
Mix all the dry ingredients in a bowl, except for the sugar.
In a separate bowl mix the egg with the sugar till creamy and fluffy. Add the mashed bananas, milk and apple cider vinegar and mix.
Pour the banana mixture over the dry ingredients and mix till just combined.
Gently fold in the blackberries.

Scoop into the muffin tin till each is about 3/4 full.
Bake on the middle shelf for about 20-25 minutes.
To check if they are ready, place a toothpick in one of the muffins and pull out. If it comes out clean, the muffins are ready.

-Enjoy!

Pie dough ingredients:

300 g (1 1/4 cups) cold butter
200 g (2 cups) icing sugar
600 g (4 3/4 cups) flour
2 eggs

This portion will give you 3 large pies.

Directions:

Mix the flour and sugar in a large bowl. Grate the cold butter into the flour and start kneading it together. At first it will be very crumbly, but once you have all the butter mixed in well with the flour and sugar you can add the eggs and continue to knead and the dough will quickly come together.
Keep kneading till the dough is smooth and uniform in texture, but do not over-knead it since it will make the dough elastic, and we don’t want that because then it will shrink a lot when baking.
Wrap in plastic wrap and let rest in the fridge for 30-60 minutes.

Heat up the oven to 175 C (350 F).
Butter your pie pans and start rolling out your pie dough.
Depending on the sizes of your pie pans, you can make a few large ones or a lot of smaller ones. It is totally up to you.

Roll out the dough to approximately 2-3 mm thickness. Gently move to the pie pans and press it down and up the sides. With a fork, poke lots of small holes in the pie dough before baking to prevent it from bubbling.

Bake for 8-15 minutes depending on your pie size. Once slightly golden around the edge it is time to take it out to cool.
Cool down completely and while you wait for that, make the vanilla custard.

Vanilla custard ingredients:

5 dl milk (2 cups)
1 vanilla bean
6 egg yolks
150 g (3/4 cups) sugar
4 tablespoons corn starch
2.5 dl whipping cream (1 cup)

This will be enough to fill two large size pie crusts.

Directions:

Cut the vanilla bean lengthwise and scrape all the seeds out. Mix with a teaspoon of the sugar to separate the vanilla bean seeds. Add the vanilla bean and seeds mixed with sugar to a pot with the milk. Bring to a boil and turn off. While bringing the milk to a boil, whisk the egg yolks with the sugar till fluffy and white. Add the corn starch and fold gently into the egg mixture. When the milk has boiled remove the vanilla bean, and add one ladle scoop at a time to the egg mixture while whisking. Add the milk one scoop at a time till everything is mixed together. Then pour everything back in the pot and heat up again while whisking constantly till the custard starts to thicken (about 1-3 minutes), which will happen all of a sudden, so be ready for it and remove the pot from the heat immediately. Keep whisking till the custard cools a bit and is nice and smooth.
Pour into a cold bowl and cover with plastic wrap and let it cool in the fridge. When you cover with plastic wrap, lay it on the custard so there is no air between, that way we prevent condensation and there will be no “skin” forming on the custard.

Once cooled completely take it out of the fridge and give it a good stir, then whip the whipping cream stiff, but still soft enough to fold into the custard without turning it to butter
Take about 1/3 cream to begin with and mix it thoroughly into the vanilla custard. Gently add the rest of the whipped cream and fold it together to keep it fluffy and soft.

Now it is ready to pour into your cold pie crusts.

Chocolate ganache ingredients:

1 dl (1/3-1/2 cups) whipping cream
15 g glucose syrup
200 g (7 oz) chocolate, we did a mix of dark and milk

This will be enough to fill one medium size pie crust.

Directions:

Heat up the whipping cream with glucose till just boiling. Pour it directly over the chocolate and stir till melted and smooth. Pour into the pie crust immediately and let sit to cool for 10-15 minutes.

Now it is time to be creative!!

We chose to make one pie with vanilla custard and strawberries with lemon balm leaves for decoration.

Another pie with chocolate ganache and strawberries with a drizzle of caramel sauce on top.

Our favourite was the vanilla custard with fresh peaches and thyme flowers for an awesome flavour combination and beautiful decoration.

You can choose any fruits you like and use herbs such as thyme, mint, lemon balm and basil as decoration. We would love to hear what you come up with as well as see pictures of your finished pies. So please share with us.

-Enjoy!

“Rødgrød med fløde” (how did that go for you??)
Translates directly to “red porridge with cream”

We have altered the original recipe a bit and serve it with vanilla ice cream instead of cream, but you can do either one of them and also try it with milk.

Ingredients:

225 g (8 oz) Blackberries
150 g (5 oz) Rhubarb
450 g (16 oz) Strawberries
175 g (6 oz) Raspberries
150 g (5 oz) Blueberries
150 g (3/4 cups) sugar
4 dl (1 1/2 cups) water

Vanilla ice cream, whipping cream or milk for serving

Directions:

Wash all the fruits and remove the stems from the strawberries. Cut the rhubarbs into small pieces. You can use both fresh and frozen berries depending on what you have on hand. You can also mix and match your own style of berries and sometimes we add black and red currant to the compote as well.

All the fruits goes into a large pot with the sugar and water. Bring to a boil and let cook for a few minutes till the fruits are soft. We choose to blend ours, simply because we like it smooth, but you can do either or. Try both and see which version you like the best.

Pour the berry compote into a cold bowl and let it cool down. You can serve it warm too, but we prefer it cold.

Serve with a scoop of ice cream on top, or with either cream or milk poured gently around the edge of your bowl with red berry compote.

-Enjoy!

Here is our favourite sorbet recipe with lemon juice and fresh basil.

Ingredients:

6 egg whites (180 g or 6 oz)
4 lemons (240 ml)
4 dl water (1 1/3 cup)
120 g sugar (2/3 cup) we used coconut sugar, but you can use any kind you like.
4-6 sprigs of fresh basil

Directions:

Wash the basil and tear it into smaller pieces.
In a pot boil the sugar and water and let cool for a few minutes. Then add the basil and let it sit to cool completely while soaking up all the delicious basil flavours.

Squeeze the lemons and strain to make sure there are no pits or pulp.
When the basil infused sugar water is cold, strain the basil leaves out and add the lemon juice to the sugar water.

Have your ice cream machine ready and pour the lemon basil mixture in and let it run for 5-10 minutes while you whip the egg whites stiff.

Once the egg whites are so stiff that you can hold the bowl up side down over your head without it falling out, then they are ready to pour into your ice cream machine

Gently add a scoop of whipped egg whites and let the machine turn a few times before adding the next spoonful. Once all the egg whites are incorporated into the lemon basil juice, let the machine run for another 30-40 minutes till it reaches your desired texture.

Pour the sorbet into a container and place in the freezer till ready to serve or serve it right away with a sprig of basil on top.

-Enjoy!

You can use the base recipe mentioned here and then add your favourite flavours. Ayoe recently made liquorice ice cream with this recipe.

Ingredients:

Base Recipe
6 egg yolks
220 g (2/3 cup) honey
5 dl (2 cups) whipping cream

Flavours
75 g (2.65 oz) dark chocolate
75 g (2.65 oz) pecan nuts
75 g (1/3 cup) granulated sugar
4 tablespoons cocoa powder

Directions:
Melt sugar on medium heat till it becomes a caramel. Stir frequently so it doesn’t burn. Once sugar is brown and caramelized, add the pecans and coat them with the caramel. Pour them out on a piece of parchment paper and let cool. Once cooled, chop into smaller pieces.

Chop chocolate into smaller pieces and set aside.

The honey should be very soft so you can whip it. If honey is hard, heat it up slightly till it’s soft.

Whip egg yolks with the honey until light and fluffy. In a separate bowl, whip the whipping cream until it starts to come together but is still soft and fluffy.

Add chopped chocolate, cocoa powder and caramelized pecans into the egg and honey mixture. Stir until everything’s combined.

Gently fold the whipping cream into the egg and honey mixture.

Pour everything into the ice cream machine and let it run for 45 minutes to an hour. Pour into a container and put it in the freezer until ready to serve.

If you do not have an ice cream machine, pour everything into a container and put it in the freezer. Take it out and stir it every hour. The ice cream should be ready in 6 – 8 hours.

Serve the ice cream with crunchy meringue made from the left over egg whites.

-Enjoy!

Ingredients:

4-5 fresh whole herring (or already smoked if you don’t want to smoke them yourself)
Salt

2 large potatoes
8 eggs
1 onion, sliced
1 large handful fresh parsley
1 large handful fresh oregano
Butter
Oil
Salt and pepper
Optional: tomatoes

Directions:

Rinse and dry the fresh herring and coat them with salt and let sit for 3 hours. Then wash and dry the fish again and smoke them for 45-60 min in a smoker with your choice of woodchips. Filet the fish and remove the skin. This can be a little tricky as herring has a lot of small bones. However, the bones are so fine, that even if you don’t get them all out you can still eat them.

Heat the oven till 175 C (350 F).
Peel the potatoes and boil them for 10 min. Let cool and cut into slices.
Wash and slice the onion, wash and chop the parsley and oregano.
Whisk the eggs together and add the chopped herbs and salt and pepper. In an ovenproof pan, melt a lump of butter and a bit of oil.
Fry the onions and once translucent add the potatoes. Fry for a few minutes and then gently layer them in the pan and pour the egg and herb batter over to cover.

Put the pan in the oven and let bake for 10-15 minutes. Then add the filets of smoked herring and put back in the oven to bake for another 5 minutes till golden brown.

Serve the smoked herring on potato egg cake with sliced tomatoes and sprinkle with chopped herbs.

-Enjoy!

We love to eat short ribs and have made them before in the oven in a pot, but it is a little bit different using the slow cooker, and the result is tender, fall of the bone, pieces of beef that melts in your mouth. What’s not to like?

Ingredients:

1.5 kg (3 lbs) Short ribs with bones in
1 onion
3 medium carrots
3 stalks celery
1 bay leaf
4-6 sprigs fresh thyme
1/2 liter (2 cups) beef stock
2 tablespoons honey
Oil
Salt and pepper

Directions:

Wash and cut the onion, celery and carrots. Place them in the slow cooker and add bay leaf, salt, pepper and washed thyme. Mix it together with your hands or a spoon.
On a frying pan on high heat, pour some oil and fry all sides of the short ribs for about 1 min each side.
Transfer to the slow cooker on top of the vegetables. Pour honey over top and sprinkle with a bit more pepper.

Now let it cook for 6 hours on high or 8 hours on low heat.

Serve with mashed potatoes and seasonal vegetables.

-Enjoy!