The Gospel of Novi

In today's sermon I would like to talk to you about a slice of heavenly sin. It goes by the name of Novi and it's an Italian delight from the first surprising nougat sensation to the melancholy parting with the last piece. So if you're passing an Irma (Danish supermarket) and don't mind spending 25 kroner (~3,5 Euros) on 130 grams, I suggest that you treat yourself to this gianduia chocolate with hazelnuts. You won't regret it!

Heureka!

I wish this recipe were my invention, I really do, but sadly this stroke of genius happened to someone else. Apple and macaroon cake with almond slices. The crushed macaroons in the mixture render the cake perfectly chewy and the surface lovely and golden. Here are ten (a nice number however incorrect it may turn out to be) easy steps to making this delight:

4 egg whites
50 grams sugar
250 grams macaroons (in Denmark: the Karen Wolf type)
75 grams flour
125 grams melted butter
2-3 thinly sliced apples
Sliced almonds for the topping

Beat the egg whites and add the sugar just before they become completely stiff (merengue texture). Crush the macaroons, add flour & melted butter and mix it with the apple slices. Fold the merengue gently into the apple mixture and pour the whole lot into a greased regular size tin (22 cm * 6,5 cm) lined with paper BOTH in the bottom and on the sides as the mixture turns really sticky in the oven. Sprinkle with the almonds and bake at 160 degrees for an hour or until it turns golden and doesn't stick. Leave to cool and serve with a mixture of creme fraiche, whipped cream and a bit of cinnamon.

Roll Over Beethoven

[Drumroll and a couple of other noises, meant to build up an atmosphere of expectancy]: Finally the moment has arrived for you to re-create some of my food in the safety of your own homes. I hereby give you the very first recipe on "Eye Candy", one for The World's Easiest Rolls. And let
me warn you that everything is measured by the metric system, no "cups" or "ounces" here! The basic recipe originates from some ladies' mag, but this version includes my own alterations:

25 grams fresh yeast
500 ml lukewarm water
1 tablespoon salt
2 tablespoons olive oil
350 grams regular flour
200 grams corn flour

Stir the yeast into the water in any old bowl until it has dissolved completely, add salt & oil, stir again and then add both kinds of flower. By then the mixture should be quite sticky and fluffy, not like a regular bread dough. Now cower the bowl with Vita Wrap (cling film) and leave it to rise in the fridge for at least an hour -or preferably over night. When it starts pushing up the Vita Wrap, you know it's done. Then put 1-2 tablespoons of the dough into each cup in a muffin tray (I prefer the silicone kind), add a tiny splash of olive oil, sprinkle some coarse salt and fresh rosemary over each of them. Then bake in the oven (225 degrees) for 15-20 mins. Depending on the size of your muffin tray the recipe should make about 18 rolls. Enjoy!

This One Goes Out to You, AunTea

Admittedly, I didn't have much trouble writing yesterday's post, so maybe you'll soon find me blabbering on endlessly about more or less lethal topics, perish the thought! However this post actually has a purpose, as I am celebrating my first day at work in the charming tea place,

Tante T (~Aunt T) in Copenhagen. There I'll be testing my baking skills on a weekly basis as well as broadening my culinary horizons. So, this French chocolate and pear tart is dedicated to that quaint little oasis on Vesterbro, where it might even end up on the menu some day. Until then I'll refer to "Chocolate and Zucchini", from whence the recipe came.

The Mad Woman in the Pantry

When I first started this blog, I thought it would be the perfect outlet for my daily ramblings about food. Among friends I am known for talking with borderline crazy enthusiasm about everything from heartwarming red wine stews to fluffy mousses that evaporate all too soon from the tongue. But sadly, I have found it quite difficult translating this particular language into an

equally powerful text. Maybe there just aren't any satisfying written substitutes for those wild gesticulations and that certain twinkle of excitement in the eyes...? Or am I really more like Miranda in "Sex & the City" (sorry if I'm losing you with this one, guys!), in that episode where she suddenly learns to talk fluent dirty after a rather hesitant start? I sense a breakthrough around the corner... Anyway, today's slightly unfocused photo depicts the brilliant Danish invention: The Sarah Bernhardt cake. According to my favourite food magazine Mad & Venner

(March 2007), it was made by a Danish pâtissier for the famous actress' visit to Copenhagen in 1911. Since then, this beautiful combination of the crunchy-chewy macaroon and the luxurious chocolate truffle dipped in pure chocolate, has graced many a coffee table. These particular Sarah

Bernhardts were made on commission for a confirmation in May - with the added twist of fresh lime juice and lemon zest on top to spice up the truffle. Must admit though, that I had to buy the macaroons, because the recipe (or yours truly) seemed faulty somehow.

The Book of Revelation

In the spirit of openness (am trying to get this pen a-flowin') I decided to let today's visual kick in the groin be done by my alter ego: Gal Capone... Yup, it's official, I love to cross dress whenever I'm bored. (Please, no racy comments from you Rhonda, I told you, it's NOT a dating site!)

An Itching Pen

Ever since I started this blog, I've had this terrible itch in my pen, that I simply couldn't scratch.

Even my childhood diaries were always written with the utmost discretion. In the unlikely event

that anyone should want to peek in and discover which nondescript boy I fancied that week, I made extensive use of a kind of WW2 spy telegram-style with pseudonyms and secret abbreviations for all the parties concerned. So, I guess that's why I haven't managed to allow the ink to flow freely on this blog so far. I just have this strange feeling I'm being watched... Maybe this serving of blinis with sea weed salad, fresh herb dressing and lumpsucker roe will help. Will report back on that subject later...