Hot Stuff

As so many of my kitchen-crazy peers, I have lusted for a crème brulée torch for a long time.

As very few of them though, I don't allow myself to buy too many single-purposed tools. That's why it took a present from a friend of mine to finally equip me with that fine invention. Of course it didn't take me long to realize that there's no such thing as a genuine single-purposed tool. There are only single-minded craftsmen and I was one of them. Or at least until I started scorching and torching away at everything. This is one of the more succesful results: Baked and then torched vanilla custard with orange & brandy-marinated plum, yum yum.

Sweets for the Salty

Even the savoury kitchen needs a little sugar in its bowl sometimes. Take this tomato marmelade from Rosa Sala Burgaya's tapas book for instance. It's red, sticky and has a hint of sweet bay-leaf that suits white poultry and pork very well. Try to smear it on your regular club sandwich with chili-mayonnaise instead of curry dressing and suddenly it's a different ball game altogether. Here's how you make good with your canned tomatoes:

1 can of organic tomatoes

The zest of half a lemon (organic too)
1 bay-leaf
4 tablespoons of sugar

Put all the ingredients in a small saucepan and leave it to simmer without a lid for about an hour (Rosa says two, but I find one is plenty) until it's firm and sticky. And that's it really. A seductive condiment for your table in no time. But do try to keep that index finger in check until the guests arrive. Once it's tried to dip into the glass, it can't seem to stop.

Recycling Made Tasty

Thank God bakers are a thrifty lot. How else would they have invented this age old classic? In Denmark there's hardly a child who hasn't tried buying one of these romkugler (rum balls) and then enjoyed the heavy feeling in the bag of a great satisfaction to come. Anyway, originally meant as a way of using bakery leftovers such as Danish pastry and biscuits, the version on this pic is a bit more upscale. With all the time I spent making Christmas goodies I just couldn't bring myself to chuck it after a while, so instead I mixed it up with marzipan, good quality cocoa, jam, rum, and finely chopped cake bits. I recommend gathering the odd slice of cake and cookies in a bag in the freezer until you have enough different flavours (old trick of the trade). These balls contain ginger bread biscuits, chocolate cake, macaroons and lots more. To dress them up a little, dip them in melted chocolate and roll them in roasted almond slices or coconut.

Don't you just love recycling?

What a Blast!

After having toiled over this architectural masterpiece of a "kransekage" (traditional Danish marzipan cake for new year's) I applied the icing with slapdash precision and rushed off. On the metro I nearly strained an unmentionable muscle or two trying to rescue the sucker from certain doom. Lo and behold if it didn't make it in one piece to the party only to be knocked off the table shortly before this picture was taken. At least now I know why we chose to make these sturdy fellows for an alcohol infested evening such as this... Happy new year people!

DIY Fast Food

Deep-fried prawns in Orly-pastry with homemade remoulade - a shortcut to any man's heart. Am not so sure about the blue plate though.

Christmas Bonus

What can I say, I like to pamper my guests with homemade goodies...

'Tis the Season (For Enjoying Chocolate)

...Need I say more, nudge nudge? A very merry Christmas from me to you.