28 January 2008


Cheese-onion Tartlets

250 g red onions
250 g ricotta or curd cheese (Quark, kvark)
1 egg
1 tbsp semolina (Grieß, mannagryn)
1 dl ground Parmesan
1 tbsp fine cut chives (Schnittlauch, purløg)
1/2 dl roasted pignolia (Pinienkerne)

Peel and slice onions. (I suggest to cut them into smaller pieces. It makes them easier to handle.) Stew onions with a little oil and set aside to cool. Mix rest of ingredients and add onions when cool. Fill mixture into muffin forms and bake for 30 min. at 200 °C.

They go very good with green salad.


13 January 2008



300 g flour
190 ml water
3 tblsp olive oil
300 g onions
300 g bacon
300 g creme fraiche
a little milk

Mix flour, olive oil, water and salt and beat until you get a dough that stays together and doesn't stick to everything. (This can take quite some time, and you should refrain from adding more flour.) Smooth dough out on baking sheet about 3-4 mm thick.
Stirr a little milkand salt into the creme fraiche and spread the mixture onto the dough. Slice onions into half or quarter rings and distribute them and the bacon evenly onto the dough.
Bake at at least 250 °C for 15 min.


12 December 2007


Pfeffernüsse (German Spice Nuts)

These cookies turn out way better if you start to prepare the dough about 3-6 months before you want to bake them. I am not kidding!

500 g honey
500 g flour
2 egg yokes
10 g potash (potaske, Pottasche)
10 g salt of hartshorn (hjortetaksalt, Hirschhornsalz)
1 tsp cardamom
1 tsp allspice (allehånde, Piment)
1 tsp nutmeg (muskat)
1 tsp clover
1 tsp pepper
2 tsp cinnamon
2 tsp ginger
powdered sugar
rum or water

Mix flour and honey and let the dough sit in a dry and cool place for as long as you can wait. (It will taste best if you wait for a few months.)
Add all other ingredients (and maybe a little water) and let the dough sit in the fridge over night.
Form dough into small balls and bake at about 175°C for 6 - 10 min. Let cookies cool and cover them with frosting made of powdered sugar and rum (water if you prefer that).


09 December 2007


Danske Pebernødder (Danish Spice Nuts)

Typical Danish Christmas cookies - they are delicious, but take lots of time to make. The dough has to sit in the fridge over night. Also, this recipe gives a lot of spice nuts. I never make less, though, because I find that there are never enough. ;-)

250 g molasses
375 g brown sugar
100 g butter
1½ eggs
1 tsp salt of hartshorn (hjortetaksalt, Hirschhornsalz)
1 tsp potash (potaske, Pottasche)
1 dl milk
2 tbsp finely ground cloves
2 tbsp cinnamon
4 tsp allspice (allehånde, Piment)
5 tsp ginger
2 tbsp cardamom
1 tsp pepper
1 kg flour

Melt molasses, sugar and butter and let cool down. Stir in eggs. (Note: You really, really want to make sure that you have let it cool down enough. Fried egg on top of the sugar/molasses mixture is not what you want!) Add everything else and knead the dough together. Put into fridge over night. Roll dough into fingertip big (small) balls and bake about 10 min at 200°C (gives six baking sheets of spice nuts).


16 September 2007


Walnut buns

I still have lots of walnuts from my moms walnut tree, so I decided to bake som walnut buns for afternoon tea today. They were delicious! :-)

25g butter
25g yeast
200 ml milk
100 ml buttermilk
1 tsp salt
100g chopped walnuts
200g wheat flour
200g whole spelt flour

Melt butter in a pot and add milk. Pour into mixing bowl and add buttermilk and yeast. Stirr until yeast is dissolved. Add other ingredients and knead until the dough doesn't stick to your fingers anymore. It helps to smack the dough onto the counter a few times. The counter should be clean, of course. ;-) Let the dough rise in a warm place for an hour. Then knead again and form buns and let the buns rise on the baking sheet for another 45 min. Bake at 225 C° for 15 - 2o min.


22 August 2007


carrot bead

I experimented with Tereses recipe for zucchini bread, and it turned out surpisingly well.

I used carrots instead of zucchini. A lot of carrots. At least 700g. I also added many walnuts and a big handful of sunflower seeds. The bread wasn't as moist and more compact since I mainly used dark spelt flour. I used white wheat flour only for the starter dough and to get the dough off my fingers while kneading (in all about 3-4 handsful).

It is very good. :-)


19 August 2007



I am currently working on a page to explain why I chose "Bulette" as a name for my website and in the course of that I ran across this recipe for Buletten:

250 g ground beef
250 g ground pork
1 stale roll
1 egg
1 big minced onion
butter or lard for frying

Sweat oinion in butter. Soak roll in water and press out excess water. Knead everything together and divide into 8 parts. Form flattened balls and fry them in butter or lard.
Serve them either cold or warm with potatoes and their drippings.


18 August 2007


zucchini bread à la Terese

What do you do with a monster zucchini and a big bag of walnuts? You bake bread!

Terese and I had a monstrously big zucchini (sponsored by Tereses mother) and a big bag of uncracked walnuts (sponsored by my mother) and not really an idea what to do with them until Terese came up with the brilliant idea to bake bread. So she started som dough in the morning and let it rise until we met in the late afternoon.

starter dough:
ca. 2 dl water
1/2 pckg yeast
ca. 1 tsp sugar
add flour until you get about two hands ful (the size of Tereses hands) of very soft and sticky dough. Let it rise for at least 6 hours.

When we met in the afternoon we mostly argued about the amount of walnuts and the kind of flour we should add. The argument kind of died in the process of baking. This is what we added:

add to starter dough (which smells very sour and disgusting after rising for 8 hours!):
1/2 pckg yeast
cracked and chopped walnuts (as many as you like - or in our case, as many as I could sneak into the dough without too much protest from Terese)
salt (hm, it looked like a lot, but I imagine it was about 2 tsp)
ca. 8 hands full of shredded zucchini (press out excess water)
flour (some wheat flour to make the bread rise properly and some other flour (e.g. spelt) for taste) - we added about so much flour that the dough became kneadable and wasn't slobbery any more.
Knead until you get a sticky but workable dough. The more you knead it the more it will rise.
Bake at about 220°C for about 45 min.

This is the result: a little moist in the center but very tasty :)


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