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Monday, November 09, 2009

Special delivery

Very special indeed. We won't be spending Christmas in Denmark this year, although we were supposed to - we alternate between here and there. So, to ensure some semblance of a Proper Christmas, I ordered a few key Danish ingredients. I was actually supposed to go to a shop/cafe in London which sells some Danish foods, but I couldn't be sure that they would have what I needed, especially now, getting so close to Christmas. And the delivery cost was about the same as a return ticket to London, so why not have it delivered? :-)

Especially, Kirsebær sauce. It is a cherry sauce which you have with risalamande, the traditional Danish Christmas dessert, it's a rice pudding sort of thing, but you eat it cold and it also has whipped cream and chopped almonds in it. It is VERY yummy! But of course you can't buy the cherry sauce overhere, I have tried improvising with some tinned cherries in a 'sauce', but it's just not the same. At all.

I also bought some 'kransekagemasse', which is a marzipan mix you use for baking a special kind of cake, kransekage. A lot of Danish families have it with champagne on New Year's Eve and since Tony really likes kransekage, I thought he should have some for New Year's. But without the champagne, because neither of us likes it. And to be perfectly honest, I don't think that champagne and kransekage go very well together, because kransekage is VERY sweet. But maybe that's just me...

And then I also got some sweeties. 'Tyrkisk peber' which is a hard liquorice candy with a hot, salty liquorice powder inside them. You just can't get proper salty liquorice overhere! Plus some Danish sweeties that Tony likes. Sweeties for my sweet. :-)

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scribbled by Carina 11/09/2009 02:42:00 PM


Please note: as of December 2009 this blog has moved to carinascraftblog.wardi.dk, and commenting has been disabled on this version of the blog. If you would like to leave a comment please follow the link and use the archive or label links to find the post in its new place. Also, if you have followed a link or bookmark to this post, please update it as this 'old' version may not stay live forever. Thank you.






Wednesday, September 02, 2009

Play with food

What do you do when you have a tomato that looks like this?

Well, naturally, you do like my parents: take one of your home grown cucumbers, cut it into bits and make a face. What else could you do?

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scribbled by Carina 9/02/2009 10:39:00 AM


Please note: as of December 2009 this blog has moved to carinascraftblog.wardi.dk, and commenting has been disabled on this version of the blog. If you would like to leave a comment please follow the link and use the archive or label links to find the post in its new place. Also, if you have followed a link or bookmark to this post, please update it as this 'old' version may not stay live forever. Thank you.






Wednesday, September 03, 2008

Green is good

My parents have a green house where they grow all manner of vegs. Last week my mum gave me a couple of chillis to take home. Luckily, they are not very strong, because if they were, using them as one of the main ingredients on my pizza may have been rather reckless.

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scribbled by Carina 9/03/2008 01:47:00 PM


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Wednesday, June 04, 2008

Sentimental bread

Sunday morning we had a Danish breakfast. Obviously, we were in Denmark. But you see, in Denmark we have these special rolls that you eat (usually) only for breakfast. They are crunchy on the outside and light fluffy on the inside. And to make it even more Danish you have pålægschokolade on it. The particular roll in the picture is a 'birkes', my favourite. Other kinds inlcude: rundstykker, håndværkere and many more.

Before I moved to England I would only rarely eat white bread fro breakfast, and never for lunch. In Denmark most people grow up eating rye bread for lunch, and for breakfast too, sometimes. Certainly, in my family you could only have white bread after you'd eaten your rye bread. Sort of like a treat. Not because white bread is more expensive or anything. Nope, it's just not as good for you as the fibres in rye bread. I still feel a little naughty when I have white bread for lunch.

But nice rye bread is really difficult to find over here. Most of what I've tried so far is sort of dry and hard. Which is so wrong. It's supposed to be slightly moist and slightly soft. The most successful versions I've found here are actually made in Germany. Which makes sense, I guess, because the English don't want this kind of bread. They can only just get themselves to eat bread with a little bit of fibres. But what's not to love about a slice of rye & sunflower seed bread with egg slices with salt and lots of pepper? Eating it in the sunshine, picnic style, looking out over the Bay of Århus, only makes it better.

Did I mention that we had brilliant sunshine? We did. All weekend. It was amazing. Made me long for Denmark even more than usual. Summer in Denmark is the best. Not because of the sunshine and that. You can get that in many places. No. It's the light. Although Denmark isn't that far north, you still have light in the evening until almost midnight in high summer and even in the middle of the night there's still a little hint of light in the air.

Sometimes leaving Denmark is very, very difficult indeed. I don't know if Tony realises why I insist on always having a window seat on the plan, but this is why: so I can catch that very first glimpse of Denmark and follow the landscape until we land; and looking down on the lakes and hills and fields until the clouds block them from view when we go back.

I'm only feeling a little sentimental today.

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scribbled by Carina 6/04/2008 05:01:00 PM


Please note: as of December 2009 this blog has moved to carinascraftblog.wardi.dk, and commenting has been disabled on this version of the blog. If you would like to leave a comment please follow the link and use the archive or label links to find the post in its new place. Also, if you have followed a link or bookmark to this post, please update it as this 'old' version may not stay live forever. Thank you.






Thursday, April 03, 2008

Last night's dinner

Finely chopped: 1 onion, 2 tomatoes; mixed with 3 eggs, garlic powder, salt&pepper and a handful of freshly grated parmesan cheese. Pour into hot oil on a pan, let the bottom harden and become golden, turn down the heat till done. Served with peas and sweet corn that has been prepared in the simplest possible way: put them in a colander, boil a kettle full of water, pour over the peas and corn.

And now I'm off to work. Bah!

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scribbled by Carina 4/03/2008 10:05:00 AM


Please note: as of December 2009 this blog has moved to carinascraftblog.wardi.dk, and commenting has been disabled on this version of the blog. If you would like to leave a comment please follow the link and use the archive or label links to find the post in its new place. Also, if you have followed a link or bookmark to this post, please update it as this 'old' version may not stay live forever. Thank you.






Wednesday, March 19, 2008

A picture of lunch

I firmly believe that lasagne is at its best as leftovers. Maybe because it has had time to 'set'? I also believe that there should be a proportionate amount of sauce in it; too often there is too much sauce and that makes for a poor lasagne in my opinion. It is called lasagne after all, and not sauce.

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scribbled by Carina 3/19/2008 01:52:00 PM


Please note: as of December 2009 this blog has moved to carinascraftblog.wardi.dk, and commenting has been disabled on this version of the blog. If you would like to leave a comment please follow the link and use the archive or label links to find the post in its new place. Also, if you have followed a link or bookmark to this post, please update it as this 'old' version may not stay live forever. Thank you.






Saturday, March 15, 2008

I'm wondering...

How do you cook rice? Do you use different methods for different types of rice?

Tony made brownies today. No picture of them, though. But that's probably a good thing. Don't want you to drool on your keyboard. ;-)

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scribbled by Carina 3/15/2008 10:21:00 PM


Please note: as of December 2009 this blog has moved to carinascraftblog.wardi.dk, and commenting has been disabled on this version of the blog. If you would like to leave a comment please follow the link and use the archive or label links to find the post in its new place. Also, if you have followed a link or bookmark to this post, please update it as this 'old' version may not stay live forever. Thank you.






Tuesday, December 04, 2007

Æbleskiver

These are æbleskiver (literally 'apple slices') which is a Danish Christmas staple. They are a bit like pancakes, but balls cooked in a special pan. They are oh-so very lovely and yummy. We had them on Saturday, but I forgot to take a picture of them. So of course I was forced (I mean, the sacrifices I have to make for you lot!) to have some today so I could take a picture. There are no actual apple slices in them, unless you make them the old-fashioned way. There is a tiny bit of cardamom in them, but they are pretty flavour-less. Which is why you dip them in sugar, icing sugar or jam. And to be honest, it's best with all three at the same time! ;-)

If you would like to try making æbleskiver yourself, here's a website which will sell you all you need. Well, really you only need the special pan; I'm happy to share my recipe with anyone who wants it. You just have to promise me two things: you will only make æbleskiver during December and you will not eat it for breakfast (I really don't understand why you would do that anyway.) ;-)

*** ***

I'm feeling really proud of myself lately. I've been really good and unsubscribed from quite a few blogs and I'm also in the process of deleting some of the posts I've kept new. Because, honestly, when am I ever going to read all of it? Never, that's when. So many have already succumbed and more still will follow. It actually feels pretty good. All this digital pack-rattery can't be good for ya. ;-)

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scribbled by Carina 12/04/2007 06:56:00 PM


Please note: as of December 2009 this blog has moved to carinascraftblog.wardi.dk, and commenting has been disabled on this version of the blog. If you would like to leave a comment please follow the link and use the archive or label links to find the post in its new place. Also, if you have followed a link or bookmark to this post, please update it as this 'old' version may not stay live forever. Thank you.






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