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Post by bridgetn on Mar 11, 2009 8:57:10 GMT -6
Danish "Aeble kage":
It is rather easy to made.
For 5 persons.
You shall use:
2 apples
vanilla pod in small pieces
8 tablespoonful of sugar
1/2 tablespoonful of potato flour
water
breadcrumbs or macaroons
(sherry or port)
heavy cream
1. Apple-mash:
First peel the apples, cut it into small slides. Put apples, vanilla pieces, 8 tablespoonful of sugar, 4 decilitre of water into a saucepan / pot and let it cook until the apples are tender (as mash). Then you take 1/2 tablespoonful of potato flour and 1/2 decilitre water and stir. Then put it to the apples in the saucepan and stir. Take the saucepan of the electric cooker and let the apple-mash turn cold.
Of course you can also choose to use prepared apple marmelade instead.
(But it tastes not so good).
2. Explanation of the breadcrumps: you can made breadcrumps if you take slices of hard bread and crush it into a mincing maschine / chaff-cutter / food-processor.
In Denmark you also can buy it prepared.
Then you take a frying-pan and fill the pan with breadcrumps mix with sugar (as you like).
You shall mix the breadcrumps and the sugar the whole time it is at the hot pan (use a fork to mix with). Then it turn into a kind of toffee / caramel.
Then you take it of the electric cooker and let it turn cold. Perhaps stir it.
Here you can choose to use the macaroons instead.
Remember 2 hours before you serve the dessert the macaroons shall be poured with some sherry or port, so that they are soft.
3. Then you whip the heavy cream = whipped cream.
Thereafter you take a bowl. Put the breadcrumps / macaroons in the bottom.
Then put the apple mash on top.
The whipped cream uppermost.
You can decorate with almonds or small pieces of chocolate.
To the dessert you can drink sherry or port.
BON APPETITE.
Bridget
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Post by Debbie on Mar 11, 2009 9:11:06 GMT -6
Thanks, Bridget. That sounds simply delish! Can't wait to try that one.
Debbie
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sandy
Junior Member
Posts: 69
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Post by sandy on Mar 11, 2009 15:38:00 GMT -6
I don't bake, but the macaroons with the homemade apple mash and whipped cream. The idea of a glass of port is wonderful. Bet it would be good with a stout too.
Thanks, B-
Sandy-
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Post by Debbie on Mar 12, 2009 8:39:14 GMT -6
Hi Bridget,
I think I will try this one. Is "decilitre" the Danish word for cup? I will probably have to use regular all purpose flour or corn starch for the thickening agent as I have not seen potato flour here. I agree with Sandy the macaroons make this recipe very enticing.
Thanks,
Debbie
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Post by bridgetn on Mar 12, 2009 11:45:19 GMT -6
Hi Bridget, I think I will try this one. Is "decilitre" the Danish word for cup? I will probably have to use regular all purpose flour or corn starch for the thickening agent as I have not seen potato flour here. I agree with Sandy the macaroons make this recipe very enticing. Thanks, Debbie Hi Debbie: I knew the question about "decilitre" might come. "Decilitre" is a part of the measure system we use in Europe, The Continent, but not in Great Britain. 1 litre is 10 decilitre in Europe. And for example: The British gallon (8 pints) is 4,546 litre. I do not know the American measure system. But I think if you have a tiny / little cup it might be the same as a "decilitre". YES I have always been wondering why systems are different in the countries. Why do you use "miles" and Danes and Europe use "kilometres"? Also the money system is special: America have the dollars, Europe (The Continent) have the Euro and Denmark have the Danish Crown. It is odd sometimes. Interesting with the potato flour - maybe a Scandinavian product? Bridget |
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Post by bridgetn on Mar 12, 2009 12:04:08 GMT -6
I don't bake, but the macaroons with the homemade apple mash and whipped cream. The idea of a glass of port is wonderful. Bet it would be good with a stout too. Thanks, B- Sandy- Hi Sandy: Glad you like the glass of port. Maybe you know the port named: "Sandeman" a product of Portugal but made of an old recipe by a Scotsman George Sandeman about 1790 ? My family and I always drink this port product. Special and really fine taste. Bridget |
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Post by Debbie on Mar 12, 2009 12:45:52 GMT -6
Interesting. I may have to send you a set of American measuring cups so you will be able to create some of the American recipes posted here. Then you can send me a set of yours so I can recreate your recipes or make equivelents for translation of some of yours.
I will definately have to try some of your recipes. Especially the the shrimp ones.
Thanks,
Debbie
P.S. Haven't had Port in years. Will have to pick up a bottle.
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Post by bridgetn on Mar 12, 2009 14:30:21 GMT -6
Interesting. I may have to send you a set of American measuring cups so you will be able to create some of the American recipes posted here. Then you can send me a set of yours so I can recreate your recipes or make equivelents for translation of some of yours. I will definately have to try some of your recipes. Especially the the shrimp ones. Thanks, Debbie P.S. Haven't had Port in years. Will have to pick up a bottle. Debbie: That could be an idea to send measuring cups, but I think it will be rather expensive to send it in the post / mail. In Denmark it will costs lots of money to send for USA. I will try to avoid the measuring describtions in my recipes. Think I can explan the measuring by using words as: cups, spoons, etc... (hope you understand what I mean). Related to the measuring I would like to ask you if you have the possibility to write the American measuring describtions to me. Or maybe you could post it in the "message board QA help" category or so... if you like? Here are the Danish measuring describtions: (you may post them in the "message board QA help" category too, if you like and think it is a help for others). cubic measure: 1 liter = 10 deciliter 1 deciliter = 10 centiliter 1 centiliter = 10 mililiter 1 mililiter = 1/1000 liter weight measure: 1 kilogram = 1000 gram 1 hektogram = 100 gram 1 dekagram = 10 gram 1 decigram = 1/100 gram 1 milligram = 1/1000 gram Related to the port: Try the "Sandeman" from Portugal if you can get it. Its really great. |
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Post by Debbie on Mar 12, 2009 15:29:32 GMT -6
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Post by bridgetn on Mar 12, 2009 15:57:43 GMT -6
Danish "Aeble kage": It is rather easy to made. For 5 persons. You shall use: 2 apples vanilla pod in small pieces 8 tablespoonful of sugar 1/2 tablespoonful of potato flour water breadcrumbs or macaroons (sherry or port) heavy cream 1. Apple-mash: First peel the apples, cut it into small slides. Put apples, vanilla pieces, 8 tablespoonful of sugar, 4 decilitre of water into a saucepan / pot and let it cook until the apples are tender (as mash). Then you take 1/2 tablespoonful of potato flour and 1/2 decilitre water and stir. Then put it to the apples in the saucepan and stir. Take the saucepan of the electric cooker and let the apple-mash turn cold. Of course you can also choose to use prepared apple marmelade instead. (But it tastes not so good). 2. Explanation of the breadcrumps: you can made breadcrumps if you take slices of hard bread and crush it into a mincing maschine / chaff-cutter / food-processor. In Denmark you also can buy it prepared. Then you take a frying-pan and fill the pan with breadcrumps mix with sugar (as you like). You shall mix the breadcrumps and the sugar the whole time it is at the hot pan (use a fork to mix with). Then it turn into a kind of toffee / caramel. Then you take it of the electric cooker and let it turn cold. Perhaps stir it. Here you can choose to use the macaroons instead. Remember 2 hours before you serve the dessert the macaroons shall be poured with some sherry or port, so that they are soft. 3. Then you whip the heavy cream = whipped cream. Thereafter you take a bowl. Put the breadcrumps / macaroons in the bottom. Then put the apple mash on top. The whipped cream uppermost. You can decorate with almonds or small pieces of chocolate. To the dessert you can drink sherry or port. BON APPETITE. Bridget EXPLANATION to the measuring descriptions: instead of 1 decilitre measuring glass you may use 1 little coffee cup. 1/2 decilitre is the same as a 1/2 coffee cup, etc. |
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sandy
Junior Member
Posts: 69
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Post by sandy on Apr 6, 2009 20:07:04 GMT -6
I don't bake, but the macaroons with the homemade apple mash and whipped cream. The idea of a glass of port is wonderful. Bet it would be good with a stout too. Thanks, B- Sandy- Hi Sandy: Glad you like the glass of port. Maybe you know the port named: "Sandeman" a product of Portugal but made of an old recipe by a Scotsman George Sandeman about 1790 ? My family and I always drink this port product. Special and really fine taste. Bridget HMMM, I'll look for that tomorrow- Thanks- Sandy |
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sandy
Junior Member
Posts: 69
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Post by sandy on Apr 8, 2009 17:32:20 GMT -6
Interesting. I may have to send you a set of American measuring cups so you will be able to create some of the American recipes posted here. Then you can send me a set of yours so I can recreate your recipes or make equivelents for translation of some of yours. I will definately have to try some of your recipes. Especially the the shrimp ones. Thanks, Debbie P.S. Haven't had Port in years. Will have to pick up a bottle. Deb, you can buy measuring cups with both, one on one side other on the other. Or could, Bed Bath & beyond, try them in Fort Worth or Dallas  |
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sandy
Junior Member
Posts: 69
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Post by sandy on Apr 9, 2009 14:16:02 GMT -6
I don't bake, but the macaroons with the homemade apple mash and whipped cream. The idea of a glass of port is wonderful. Bet it would be good with a stout too. Thanks, B- Sandy- Hi Sandy: Glad you like the glass of port. Maybe you know the port named: "Sandeman" a product of Portugal but made of an old recipe by a Scotsman George Sandeman about 1790 ? My family and I always drink this port product. Special and really fine taste. Bridget Hi B- I just got a bottle of Sandeman Port at the local liquor store today. We have a party here on Sunday, with cakes and stuff, will try it with that- Thanks for the advice. Sandy |
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Post by bridgetn on Apr 9, 2009 16:03:56 GMT -6
Hi Sandy: Glad you like the glass of port. Maybe you know the port named: "Sandeman" a product of Portugal but made of an old recipe by a Scotsman George Sandeman about 1790 ? My family and I always drink this port product. Special and really fine taste. Bridget Hi B- I just got a bottle of Sandeman Port at the local liquor store today. We have a party here on Sunday, with cakes and stuff, will try it with that- Thanks for the advice. Sandy Hi Sandy: Hope you will have a great party and will enjoy the Sandeman Port. Both the white and the ruby / brown Port has a fantastic taste, I think. Happy Easter Bridget |
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sandy
Junior Member
Posts: 69
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Post by sandy on Apr 9, 2009 17:37:04 GMT -6
Hi B- I just got a bottle of Sandeman Port at the local liquor store today. We have a party here on Sunday, with cakes and stuff, will try it with that- Thanks for the advice. Sandy Hi Sandy: Hope you will have a great party and will enjoy the Sandeman Port. Both the white and the ruby / brown Port has a fantastic taste, I think. Happy Easter Bridget Got the Ruby- Tawney is a bit to raisinish for me in general. You got me all geared up for lamb now too with the rhubarb compote- Lamb is great this time of year, Spring lamb from New Zealand is the best IMHO. Then the port with macaroons etc. Thanks, will work for food !!!!!!!!!!! |
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