Does it get baked, though?

bjwil1991 wrote:

Does it get baked, though?

Nope.... You buy the cake layers premade. It is spungy plates that you use for making layers with. Sorry that I were not more specific. I have just googled the english version of the cake's you buy premade. As far as google translate tell's me, then the English word for them are "Sponge-Cake". You use them for making these kind of cakes in layer. Here in Denmark, we call it "lagkage".

This below, is perhaps the most simple version of this "lagkage" thing. Just these sponge cakes, with vanilla cream and marmelade in between and then some frosting on top. I don't know if you can make out, what the cake is, that are used for layers.

Dude, I am so going to make this.

bjwil1991 wrote:

Dude, I am so going to make this.

😀 Sounds good.... The raspberry one, is actually a nice one to eat with a cup of coffee or glass of lemonade, during these lukewarm summer nights. You can make it just a tad more sour than sweet. Like 40% sweet and 60% sour. During winther, it is better if it is 60% sweet and 40% sour. The other one (bannana and chunky dark chokolade) are perfect for birthday. Actually. They are both for birthday, those two I made. As to why there are Danish flags and small candles on them. If you are going to make that frosting, then it is the most easy one to make. 3 table spoon's of white powdered sugar and one with pure dark cocoa powder. Just mix it with boiling water in a bowl. Sugar mix first, and then add water untill it is thick as really thick cement or concrete. That way you avoid that it will run too much. And it will get shiny and you avoid using all that butter that are normally used for American frosting. I know it is good for stuff like cupocakes, though not for these "Lagkager". And if you make one, then make sure the spunge cakes are no more thick than the middle finger.

Yup... They are good. And those I showed, are Danish birthday cakes. 😜

bjwil1991 wrote:

Dude, I am so going to make this.

Uhhh... I forggot to add this....
The vanilla cream (if you are going to make the bannana/chokolade one). Is quite easy to make. It is sometimes known as vanilla-custard-cream in the UK. It is basically egg yolks, mixed with sugar, vanilla, milk and corn starch. Then it is boiled gently at low temperature, until it is thick. Use lot's of egg yokes, as they give the rich taste. Or... You can do as I do, and buy it in powder form. Just add it to milk in a bowl, and stir/wisp until it is thick. No need for cooking it, and it will be ready for use, within 20/25 minutes.

Today I had some kind of microwave chinabox. Chicken red curry with rice. Yesterday I had this old school Danish thing called "biksemad". Basically it is roasted pieces of pre-boiled potatoes, onions and whatever meat that are in the fridge. (Or buy a premixed bag, like I did.) Aprox 500 gram, roasted in butter and with 5 fried egg's on top. I ate it with soya sauce and tomato ketchup.

I got this great idea saturday for dinner. We had this soup, that are extremely easy to make. Her in Denmark you can buy these clear soup's, made from eigter beef or chicken. I bought one litre of chicken soup. Bought three duck breat fillet and a bag og soup vegetables. Then I fried the duck breasts on a pan, starting with the fatt layer. I roasted the meat half way through, and sliced it in 1 to 2 millimeter thick slices, and then finished the cooking in the soup.

I don't have a picture of the finished soup (why would I, it is just soup), yet I took a picture of the duck.

We're having my famous honey lamb tonight (like we do everything Monday night) (the kids hate it).

Lamb fillets, trimmed of fat, cut into cubes, and then covered in honey at the last moment. Medium rare is our thing so I turn the heat off shortly after turning them, pop the honey into the cooling pan so it doesn't burn.

That goes on top of my famous 'special cous cous' . Cous cous made with chicken stock, then sultanas + diced gherkin added (the kids hate it).

Served with steam broccoli (the kids don't hate this for some reason 😕 ).

Love me some lamb. And I love quinces.

Combined they make (imho) one of the best stews out there:

http://www.slowburningpassion.com/tunisian-la … nd-quince-stew/

You have to marinate the lamb the night before, but it's absolutely worth the little bit of effort.

henryVK wrote:

Love me some lamb. And I love quinces. […]
Show full quote

Love me some lamb. And I love quinces.

Combined they make (imho) one of the best stews out there:

http://www.slowburningpassion.com/tunisian-la … nd-quince-stew/

You have to marinate the lamb the night before, but it's absolutely worth the little bit of effort.

There should be two kinds of quinces. One being the Apple sort and the other being the Pear sort.
Wich one do you recommend for lamb stew?

Ah, that is an important question!

While the smaller "apple" chaenomeles genus (called "decorative" quinces in German) are good for jelly because they are so damn fragrant, they are at the same time much too sour for stew, which is why you need the large "pear" quinces! I guess you could get away with just using a smaller amount of apple quinces for the recipe but that would probably just throw the other ratios out of whack.

Where I live, Turkish grocers have pear quinces pretty much year round. You can probably also deseed the fresh quinces when they are in season and keep them in the freezer!

henryVK wrote:

Love me some lamb. And I love quinces. […]
Show full quote

Love me some lamb. And I love quinces.

Combined they make (imho) one of the best stews out there:

http://www.slowburningpassion.com/tunisian-la … nd-quince-stew/

You have to marinate the lamb the night before, but it's absolutely worth the little bit of effort.

This is quite a coincidence because I cooked Persian lamb + quince + prunes stew just yesterday!

I love quince, I even like eating it raw despite its somewhat wooden texture. I also sometimes add quince chunks to my homemade sauerkraut, it ferments beautifully and acquires excellent "bubbly" texture.

ShovelKnight wrote:

I love quince, I even like eating it raw despite its somewhat wooden texture. I also sometimes add quince chunks to my homemade sauerkraut, it ferments beautifully and acquires excellent "bubbly" texture.

You are hardcore 🤣

I commend your commitment to the quince life!

I'll take note of that, in case I ever work up the courage to try to make Sauerkraut again (the smell.. oh the smell).

*sips*

Just a Starbucks hot chocolate and a cookie for this nice little cold weather here in Rio.

Beef Ravioli and a Jalapeno bun.

I have pain in my throat today, no energy and stuff like that. So I am enjoying this Glenfiddich 15 year old Whiskey.

Having a nice 3 hour cooked chili. Red beans, white beans, beef, onions, red peppers, yellow peppers, tomato and all them good spices. I had to cook it fast, as I was extremely hungry. These things really need 4 to 6 hours and not 3. Anyway.... Served with 38% sour cream on top. What a treat. 😜

Pringles potato for my lunch before I leave the work...

Just had a delicious makali sandwich (fresh lebanese bread) with baba ganoush.