Tomato Salad with Redcurrants and Red Onion

August 16, 2011 – 7:45 pm

Claus Meyer‘s ‘Salatværksted’ cookery book has become something of a salad bible in my kitchen. He has a talent for putting ingredients together where I start by thinking “huh, really, hmm not sure about that…” when I read the recipe, and end up all like, “ahhh, that’s so good!” after tasting it. This salad is a great way to use redcurrants when they are in season and they go great with the tomatoes. Give it a try :)

The Salad
700g summer-ripe tomatoes
150g redcurrants
1/2 handful lovage leaves (løvstikkeblade)
1/2 handful parsley
1 small red onion
cane sugar
sea salt
freshly ground black pepper

The Dressing
4 dessertspoons cold-pressed rapeseed oil
2 dessertspoons cider or balsamic vinegar
crispy bread slices*

Rinse the tomatoes, redcurrants and herbs under running cold water. Cut the tomatoes into pieces. Fold the lovage and cut into slices. Pick the parsley into small florets. Peel the onion, slice thinly and separate into rings.

Place the tomato, redcurrants, onion and herbs into a large bowl and toss with some sugar, salt and freshly ground black pepper. Drizzle the oil and vinegar over the top and garnish with the crispy bread slices*.

Eat at room temperature .

* To make the crispy bread, thinly slice some bread (preferably at least a day old), spread on a baking tray and brush on both sides with oil. Toast in the oven at 130° C/260° F  until golden brown (20 minutes or so).

By foodytwoshoes | Posted in dinner, lunch, salad, side dishes, snack, Uncategorized, vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , | Comments (4)

Feels Like Heaven

July 4, 2011 – 7:04 pm

I’ve decided to take a short break from posting cake recipes and instead pay tribute this time to a place I love, namely, Falsled Kro. For my birthday this Spring, Mr. Foody surprised me with a stay at this amazing Danish inn. Falsled Kro is situated in the South Western part of the beautiful Danish island of Funen, also known as the garden of Denmark, which is about a 2 hour drive from where we live in Copenhagen.

The experience of staying here is nothing but magical – everything, and I mean everything, is perfect. It has just the right balance of comfort, style, homeliness, good service and, not least, great food! During our stay we opted for the Almanac menu, which is based on the best ingredients of the season, either from local, specially selected producers or from the Inn’s own abundant garden. I hope the pictures below give a little taste of what this is all about.

Himself, enjoying the afternoon coffee

One of the many treats served with the afternoon coffee – dreamy caramel, topped with lightly whipped cream and cocoa nibs


Blooms on the chives in the ever-expanding herb garden


The dining room which looks out onto the luscious grounds and Helnæs Bay


And not just any tonic…


A fun appetiser, nick-named ‘lollipops’ – this one is a piece of cucumber, pickled in beetroot and topped with crispy crackling


Our stay coincided with asparagus season at its best – this dish was a mix of white and green asparagus from local Torup Bakkegård (farm) with poached Quail eggs and an asparagus froth


Last shot before daylight diminished – breaded turbot with broad beans, bacon, spring onion and a ‘snow’ of dairy cream


Breakfast wasn’t bad either ;)

By foodytwoshoes | Posted in general interest, Uncategorized | Tagged , , , , , , , , , | Comments (8)

Lemon Curd Layer Cake

June 7, 2011 – 8:41 pm

I love lemons. There is very little that I cook that doesn’t get a dash of lemon thrown in. Therefore, it’s no surprise that this cake is one of my firm favourites – it’s lemony through and through. Most people that have come by our house have had it dished out to them at one point or another – some even go as far as to request it. The recipe is from Delia Smith’s Winter Collection. Despite the name of the recipe book, this cake always makes me think of spring and summer. I made it again recently (when the spring flowers were still in bloom, as you’ll notice in the photos ;) and it was as yummy as ever.


175g plain flour
1 heaped teaspoon baking powder
175g butter at room temperature
175g caster sugar
3 large eggs
Grated rind of 1 lemon
1 tablespoon lemon juice

For the lemon curd
75g caster sugar
Grated zest and juice of 1 large lemon
2 large eggs
50g unsalted butter

For the icing
50g sifted icing sugar
Zest of 1 large lemon
2-3 teaspoons lemon juice

Grease and line the bases of two (18cm) sandwich tins, greasing the paper too. Pre-heat the oven to gas mark 3/170° C/325° F.

Measure all the cake ingredients into a mixing bowl and beat until you have a smooth, creamy consistency. Divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centre feels spongy.

While the cakes are baking, make the lemon curd. Place the sugar and grated lemon rind in a heat-proof bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Add the butter, cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently until thickened – about 20 minutes.

When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out onto a wire rack. When they are absolutely cold carefully cut each one horizontally into two, using a sharp serrated knife. Then spread the curd thickly to sandwich the layers together.

To make the icing, begin by removing the zest from the lemon – it’s best to use a zester to get long, curly strips. Sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm before serving.

By foodytwoshoes | Posted in cakes, dessert, pudding, sweets, Uncategorized, vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , | Comments (17)
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