Sprouted Fig (The Smoothie Lover)
April 25, 2013
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Wow – it feel’s like it has ben ages since my last post. And well, maybe it kinda has. The last couple of weeks has been so busy. So much has happened since last.

I hope you all had a great Easter!

I really had. As I told in my last post i spend the first days at my grandmother. Well that’s actually not true. The first 3 days I spend on dancing ballet. We had a great performance on the Danish Royal Theatre. Every year the theatre invite all the private dance schools to come and make a performance on the “Old Stage”. It’s always a great experience. It’s so weird to dance at the greatest and most beautiful stages of them all, knowing that all of your ballet idols have danced right here thousands of times. Wow. It’s very nice of the theatre to invite us. And the performance went well. I danced with my company “Enjoy Dance Ballet Company” and we performed the Waltz of the Snowflakes from The Nutcracker. A lovely dance! My teacher’s such a great choreographer!

So what did I do the rest of the easter vacation…  I went with my ballet company to Barcelona to participate in Barcelona Dance Awards. It was such a great experience! Basically what happened was that we danced, rehearsed, performed, danced again, had a little spare time and then danced even more. And just as I thought things couldn’t be better, the night for the awards came. An guess what? We won not one but TWO prices. Wuhuu. The best end for a perfect week.
We won first price in classical ballet and the price for “Best European Dance Team” (which was the second best award together with the “Best International Dance Team”). We were so happy my team and I.
And the best thing was walking through the airport with two big trophies. Haha

Oh and one big thing which has happened since last;
As I told some time ago I’m participating in an exchange with an american school in Boston.
Last week they visited us – and what an amazing week (actually 10 days).
Together we did a ton of fun stuff. All of the Americans are so nice and I think I’m even closer to some of the Danes than I was before. We went to Tivoli, to the Royal Danish Theatre, a soccer match, played ball and just hung out together.
I have the best exchange partner one could ever get. She was so nice to me and she’s kind and funny and laughs all the time. I actually think we have a lot of things in common and the ten days together went by way too fast. It’s so empty now when the Americans are gone :-(
I can’t wait to go visit them in September. Oh, why is it so far away :-(
But well… I think it’s great to have something to look forward to :-)

But now I think it is time for some food!

I made these lovely shrovetidebuns at with my grandmother. I have made shrovetide buns before. But those were made with my own recipe, and as you probably know, grandmother’s food is always the best.
So here is the “real” and “original” (my grandmother’s own) recipe on the best shrovetide buns in the world. Flackery, soft and incredibly delicious. Enjoy!

Grandmother’s Shrovetide Buns


Makes 16 buns
for the dough:

  • 1 dl water (0,4 cups)
  • 35 g. fresh yeast
  • 2 tsp. powdered sugar
  • 1/2 tsp salt
  • 1 egg
  • 250 g. flour
  • 25 g. margarine, melted (you can use butter)
  • 200 g. baking margarine (it’s important that it’s baking margarine, since that’s easier to roll out)
For the custard:
  • 1 egg
  • 2 tbsp. sugar
  • 2 1/2 tbsp. corn starch
  • 2 1/2 dl (1cup) milk
  • 1 tsp. vanilla sugar
How to do

Start by making the dough:
Dissolve the yeast in water. Add in the powdered sugar, salt, egg and 25 g. melted margarine. Knead in the flour. Cover the dough with plastic wrap and let it rise for about half an hour in the fridge.

Meanwhile make the custard:
Mix everything together making sure there a no lumps left. Heat the mixture in a saucepan. I like to turn the stove on on max and let it heat really quick –  but make sure you stir all the time. Otherwise just heat it up slower stirring from time to time. Spread out on a plate to cool down.

Roll out the dough ’till et forms an almost perfect square. Using a cheese slicer (if you don’t have one just cut out very thin pieces) slice the margarine and lay them on the dough square as shown:

Stop when the margarine covers 2 thirds of the square. Then fold the part without margarine once so it covers half of the part with margarine. Then fold the remaining part, so you have 3 layers. Roll out the dough, then fold again. Do this 4 -5 times.

When done rolling cut the dough into 16 squares. With a teaspoon place a dollop of custard on each square. Fold the corners like this:

Place the buns on a baing sheet with nonstick paper “seam” down.

Let the buns rise for half an hour and bake on 200° C until golden brown approx. 12 minutes.

Enjoy flackery delicious shrovetide buns.

February 7, 2012

So now it is soon Shrovetide. The 19th of February to be exact.
I love Shrovetide. But especially I love the Shrovetide Buns. The old original ones. Which looks like ordinary buns, but has a little treasure hitter inside – the custard. Not those from the bakery with unappetizing inflammation-like yellow custard in the middle of a dry puff pastry. Don’t misunderstand me – I like puff pastries. Just not when it’s in Shrovetide Buns.
This is the recipe on REAL, old-fashioned Shrovetide Buns – as my grandma made them and my grandmother before her. But they are low-fat compared to all the other Shrovetide Buns I know. These are fluffy and soft and very delicious. I really hope you’ll like them! They reminds me of my younger childhood and my very kind grandmother :-) Enjoy!

Shrovetide
For hundreds years ago Shrovetide was an adults party. They drank and ate partied. The ostlers rode from farm to farm to have a glass of beer. After that they met at the village pond to beat the cat of the barrel. On that time it was a real cat hidden in a barrel. The ostlers took turns to hit the barrel until the barrel broke and the frightened cat could escape. The people thought the cat was the witch’s black cat. Most people dressed up funnily and wore masks and ran around the streets to scare each other.
Today the part mostly is a children-party. The kids dress up like fairies, soldiers, princesses etc. Then they hit the cat of the barrel. Today there is not a real cat in the barrel of course. Instead theres is a black paper cat and a lot of candy. The child who knock down the barrel becomes the cat-king and the child who knock down the last board of the barrel becomes the cat-queen. They will both become a crown of paper.

After that, the kids go trick-or-treating like Halloween.

What you need
18 buns
Dough:
50 g. yeast
1/2 dl. water (0,2 cups)
1 1/2 dl. milk (0,6 cups)
1 egg
2 tbsp. butter (or oil)
1 tsp. salt
1/2 tsp. cardamom (ground)
2 tsp. sugar
500 g. flour

Custard:
1 egg
3 tbsp. honey
2 dl. milk (0,8 cups)
1 tbsp. corn starch
Beans from 1 vanilla pod (or 1 tsp. vanilla extract)

How to do
Warm milk and water in a saucepan till it has the same temperature as you little finger. Put it in a bowl and add the yeast. Add the rest of the ingredients (not all of the flour). Knead it well and let it rise for approx. half an hour. Meanwhile make the custard.

Custard:
Mix all the ingredients very well. Heat it in a saucepan. Bring it to the boil and boil it for 1 minute whisking constantly. Let cool on a plate.

Let it cool down on a plate.
(This is made without vanilla. Therefor it has not got all the small black “dots”)

Split the dough in two parts. Roll each part out with a roll pin and cut it into 9 squares each (so you will get 18 in total). Place 1 tsp. of custard on each square.

Place 1 tsp. of custard on each square.

Fold the corners of the squares as shown on the picture below. Place them “upside down” (with the corners down) on a baking sheet with non-stick paper.

Fold the corners of the squares…

Brush the buns with milk (or egg).
Bake the buns in a pre-heated oven on 200 degrees C. (390 degrees Fahrenheit) for approx. 12-15 minutes.
Eventually put on some icing.