We know them as Danish pastries, but in Denmark they are known as Vienna Bread (or wienerbrød), as they were first made in Denmark in 1840 by chefs from Vienna. We were down in Oakville last Saturday and dropped by for some treats at The Danish Pastry House. They now have a kiosk in Scotia Plaza downtown.
Not all brushes are created equal. Unbeknownst to me, I have been collecting brushes for years. Why? I have no clue. I seem to have a small collection of pastry brushes, from Sweden, Germany, Denmark? Other brushes too… for cleaning, and sweeping. Something about the old school nature of these items. In Copenhagen there is a small store which sells household products such as brushes. It is called Blindes Arbejde and they are handmade by blind and […]
What makes a perfect pavlova? A crisp base, a thin crust, and a soft meringue centre. Served with strawberries, passionfruit, and freshly whipped cream.
Spring brings rhubarb, and that means looking for new ways to do something with it. This recipe, rhubarb and strawberry shortcake, is popular in New Zealand. This rhubarb is home grown. INGREDIENTS 3 cups rhubarb, cut into 2-3cm pieces 1 tbsp sugar 500g strawberries 225g butter (room temperature) 1 cup sugar 2 eggs 2½ cups plain flour 2 tsp baking powder 1. Pre-heat oven to 350°F. Line a jelly roll tin with parchment, and roast […]
These little delights are super-chocolaty. I mean *really* loaded with chocolate, but easy to make. The recipe uses bittersweet chocolate, although semisweet works as well. INGREDIENTS 30g unsalted butter, softened 170g bittersweet chocolate (70%) 55g superfine sugar a pinch salt 2 large eggs, beaten ½ tsp vanilla extract 20g all-purpose flour This recipe makes three cakes, so you can easily double it if needed. We only made three because they are so rich, and there are […]
Is this cake kitschy? Maybe, but it’s still delicious. INGREDIENTS 2 tbsp honey 1 tbsp butter 6-7 pineapple rings (fresh or canned) 110g butter 110g superfine sugar 110g self-raising flour 1 tsp baking powder 1 tsp vanilla extract 2 eggs 1 tbsp milk (optional) 1. Heat the oven to 350°F (180°C). Grease an 8 inch (20cm) round cake tin, and line the base with parchment paper. 2. Heat the honey and 1 tbsp butter gently, […]
This weekend I baked a recipe from Brontë Aurell’s book Scandikitchen Fika & Hygge which is full of Scandinavian cakes and bakes. I got this book for Christmas, and the recipes look extremely good. The recipe was Loki’s Brownie (p.51), which has a brownie base and any sort of filling you like: nuts, dried fruit, marshmallows, chocolate bars, etc. I put in walnuts and Brazil nuts. The end result, was an exceptionally decadent brownie – which is not […]
These buttermilk scones are easy to make, and last a few days, if you don’t eat them all at once! Now one cup of buttermilk is not a lot to buy, however an easy fix is to have a jar of buttermilk powder in the cupboard. To make one cup of buttermilk normally requires 1 cup of water with 2 tablespoons of buttermilk powder. Don’t skimp on the melted butter for brushing pre-bake – it […]
Sometimes when baking you need orange peel. Usually the choice is buying pre-made or making your own. This year in Toronto there seems to be quite a lot of fancy orange peel from France. And it’s really nice.