Visitors, baptism and the usual chaos

We had visitors last week. My aunt and uncle stayed with us for a week. A week full of crappy weather, food and our munchkin’s baptism.

OLYMPUS DIGITAL CAMERA

Their adventure started in Düsseldorf where they had been supposed to take the plane to Oslo and continue from there to Trondheim with an hour of lay over. It would have been doable if the first plane would have been on time… They finally took off 1.5hours later and then with a sprint they caught the last machine to Trondheim. SAS had rebooked them by the time they arrived in Oslo. The luggage arrived a day later. But who cares about luggage when you finally reach your destination and you only want to sleep cause you are so tired?! 🙂

20140629-200855-72535246.jpg

We showed them Trondheim and walked a lot. We took the boat to Munkholmen, a tiny islet in the Trondheim fjord. That was munchkin’s first boat ride too. They experienced the wide scale of Norwegian weather with hail, storm, rain and rain yeah and rain, sunshine and lightning. M put it this way: Norway has only two seasons: white and green winter. And since they survived the green one they are ready to come and visit us during the white winter too. We look forward!

DSCF2592

On Sunday was Theo’s big day: his baptism. We had ordered flowers, set a nice table, invited a circle of lovely people and made a cake and our neighbors had put out the Norwegian flag. The ceremony in the old wooden church was nice. Our neighbor lit a candle for him and her husband. She wore her bunad: a Trondheims bunad which is the traditional costume worn at confirmations, weddings, baptisms, the national day and other festivities. She looked stunning. The costumes vary from region to region and are hand made and worn with traditional silver jewelry, red stockings and black leather shoes with a big silver clip.

20140629-200857-72537035.jpg

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

DSCF2597

After the ceremony at the church we went home and had coffee and cake and Theo got to unpack a huge amount of gifts. His first porcelain dishes from his godparents, a silver spoon from our neighbor’s friend, kids utensils with the accompanying story (Knerten) and a baby Knert (he loves to chew on it), more utensils, a piggy bank, a kids bible and other gifts. We were overwhelmed by the warmth of our guests and friends who showed their attention. In the evening Theo was totally worn out and fell asleep while nibbling on a pear.

We watched a lot of soccer since the World Cup in Brazil is on right now. M is hoping for the US to get as far as possible and the boys and I are in favor for the German team. Though Thursday was pretty tough for M. 😉

20140629-201128-72688375.jpg

We didn’t prepare too much during the last two weeks since we were walking around a lot and rather visiting cafes than being at home. But we prepared a few things…

First to Theo’s big baptism cake, a dessert cake. The recipe is from Cathrine Nilsen who won with it the second place in the National pastry competition. Since the cake needed to be frozen anyway I’d started with it 3 weeks before the big day to safe nerves and time. That was a very good idea. I changed the recipe a little bit and used only half of the ingredients and still the cake had an amazing size of 32cm in diameter. All the ingredients are measured in grams, only this way it’s precise.

20140629-200856-72536475.jpg

Dessert cake adapted from Cathrine Nilsen (Springform pan 32cm)

Marzipan cake base

  • 125gr marzipan
  • 125gr butter, at room temperature
  • 125gr sugar
  • 125gr egg
  • 25gr all-purpose flour
  • Preheat the oven 180C.
  • In a kitchen machine blend the marzipan with the sugar until it’s as fine as sand.
  • Add the butter slowly, scrape every now and then down the edges of the bowl.
  • Add the eggs and sift the flour.
  • Take a baking tray with parchment paper and spread the batter evenly out. If you have a 32cm Springform pan use it instead.
  • Bake the cake for about 30min or until it’s gold brown. (Stick a tooth stick in it, to see if any batter sticks to it, if not, it’s ready.)
  • Let it cool down on a cooling rack.

OLYMPUS DIGITAL CAMERA

Japonaise cake base (a meringue with almond flour)

  • 180gr sugar
  • 100gr egg whites (tip: split the eggs when they come out of the refrigerator, but beat them when they have room temperature)
  • 40gr almond flour
  • 50gr roasted and finely chopped almonds
  • Preheat the oven to 170C.
  • Beat the egg whites until frothy and add the sugar slowly.
  • Fold in the almond flour and the chopped almonds.
  • Spread the batter evenly on a baking tray with parchment paper and bake for about 17min.

 

OLYMPUS DIGITAL CAMERA

Milk chocolate mousse

  • 40gr egg yolks
  • 20gr sugar
  • 125gr heavy cream
  • 125gr milk
  • 460gr heavy cream
  • 460gr milk chocolate, chopped
  • 200gr dark chocolate, chopped
  • Beat the egg yolks a little.
  • In a saucepan warm the sugar with the milk (125gr) and cream (125gr) until it boils. Stir frequently.
  • Take it from the heat and pour it over the egg yolks, mix thoroughly (immediately).
  • Now pour the mixture over the chopped chocolates and stir until it’s smooth.
  • Whip the cream (460gr) until it forms soft peaks and fold it unter the chocolate mixture.
  • Place cling film directly on top of the mousse. Set it into the refrigerator and let it cool through.

Passion fruit cream

  • 200gr passion fruit purré
  • 60gr egg yolks
  • 75gr eggs
  • 110gr sugar
  • 1 star anis
  • 2 tsp ground vanilla
  • 2 leaves of gelatin
  • 75gr butter
  • Take a bowl with cold water and put the gelatin leaves in it.
  • Have all the ingredients except for the butter and gelatin in a saucepan. Warm it up until it just starts to bubble. Take it off the heat and pass it through a fine mesh sieve.
  • Squeeze the gelatin leaves, one by one, out and stir into the passion fruit mixture. Let it cool down a bit, then stir in the butter. If necessary use a hand mixer to get a blank mixture.
  • Place cling film directly on top of the cream. Set into the refrigerator to cool thoroughly through.

Bavarian vanilla cream

  • 63gr milk
  • 63gr heavy cream
  • 1 tsp ground vanilla
  • 58gr sugar
  • 50gr egg yolks
  • 2.5 leaves of gelatin
  • 175gr heavy cream
  • Take a bowl with cold water and set the gelatin leaves in it.
  • In a saucepan warm the cream (63gr), milk (63gr), sugar and vanilla until it boils. Stir frequently. Take off the heat.
  • Beat the yolks and add while beating the cream mixture. Squeeze the water out of the gelatin leaves and add while whipping one by one. Keep whipping until the mixture has cooled down.
  • Beat the heavy cream (175gr) until soft peaks form and fold under the vanilla mixture. Place cling film directly on top of the cream and set it into the refrigerator and let it cool through.

For the assembling: 3 tbsp of good black currant jam

Assembling:

  • Take a big tray which still fits into your freezer and set the marzipan cake base on it. Surround it tightly with a cake ring.
  • Spread the black currant jam evenly on top of the cake.

OLYMPUS DIGITAL CAMERA

  • Then let the passion fruit cream follow, followed by 1/3 of the milk chocolate cream.

OLYMPUS DIGITAL CAMERA

 

  • Cover the milk chocolate cream with the Japonaise cake base and fix it with gentle pressure to the lower layers (your cake ring isn’t supposed to explode, so just a little pressure!). Spread the vanilla cream evenly over the cake, followed by the rest of the chocolate mousse. It’s important that you get an as smooth surface as possible.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

  • Pop it into the freezer and let it freeze all the way through. Once it’s frozen, cover it with cling film.

OLYMPUS DIGITAL CAMERA

Glazing:

  • 2x 100gr heavy cream
  • 200gr dark chocolate, chopped
  • 25gr glucose
  • Boil 100gr of cream with the glucose. Pour it over the chopped chocolate and stir it with a spatula.
  • Place the mixture over a hot water bath and let it sit until it starts to split (the fat and chocolate). Now take it off the water bath and mix it with your hand mixer while adding slowly the other 100gr of cream.
  • Take your cake out of the freezer, take off the cake ring and place it on a stand which is smaller than the cake (e.g. a bowl up side down). Trim the edges and pour the chocolate glaze over the cake while it’s frozen. Set it on a cake tray and let it thaw in the refrigerator.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

  • Decorate with fresh berries and chocolate.

DSCF2594 OLYMPUS DIGITAL CAMERA

Our refrigerator is very cold (2C) why I did the glazing a day before the big event and decorated the cake just a couple of hours before we served it.

The cake is very rich but so god damn good! 8) Oh and cut it with a knife which you hold under warm water before each cut. That helps against the sticking.

We needed something for breakfast too, so I prepared e.g. a big loaf of Toast. Toast can be very yummy and actually more on the healthier side if made with whole grain flour.

Here our standard recipe for a big loaf of Toast (35cm long)

  • 12gr yeast
  • 18gr salt
  • 100ml cold water
  • 1kg all-purpose flour (we usually mix 50-50 with whole grain flour)
  • 20gr corn starch
  • 20gr sugar
  • 20gr malt
  • 500ml milk (if you use whole grain flour, you probably have to adjust the amount of liquid by about 50-100ml)
  • 60gr very soft butter
  • In a small bowl mix the yeast with the salt and water and let it sit for at least 30min or up to 20hours.
  • Then in the bowl of your kitchen machine combine the yeast water with all the other ingredients except the butter. Let your kitchen machine knead the dough until it comes off the edges of the bowl (if the dough is too dry add a bit of water). Then add the butter and let it knead until it’s fully incorporated. Cover the bowl with cling film and let it proof until it has doubled in size.
  • Take one big loaf pan or two small ones and grease them. Knead and shape your dough on a lightly floured working space. Cover the pan/pans with cling film and let it proof until it has come slightly over the edge.

20140629-200557-72357401.jpg

  • Preheat your oven to 225C.
  • Make 1cm deep cuts into the surface of the loafs and pop them into the preheated oven. Bake for 25min at 225C before you lower the temperature to 200C and bake it for another 20min If the crust gets too dark, cover with a sheet of aluminum foil.

20140629-201914-73154848.jpg

If you aren’t sure if they are done or not, use a digital thermometer and place the sensor in the middle of the loaf. When it registers 96C as core temperature, it’s done.

Take them out of the oven, wait for 10min before you pop them out of the pans and let them completely cool down on a cooling rack before you dig your teeth in a slice of fresh toast.

Btw this bread is perfect for grilled cheese sandwiches (which M is preparing right now). 🙂

20140629-203044-73844735.jpg

What do you do when you get this craving for something sweet but you don’t want to eat a haribo but something else more satisfying? -Right, you prepare a batch of waffles. That’s exactly what munchkin and I did this week. Twice! The first time this week to assuage my craving and the second time this morning because M didn’t really want to eat a slice of bread.

We found a new very simple recipe which can be used for both waffle makers, the heart shaped and the rectangular ones. And they are perfect for freezing or to be toasted (esp when rectangular).

20140629-200601-72361261.jpg

So here our new standard waffle recipe (makes about 12 double waffles)

  • 250gr butter, soft
  • 5 eggs
  • 250gr sugar
  • 500gr all-purpose flour
  • 16gr baking powder
  • 1 tsp ground vanilla
  • 1 tsp vanilla extract
  • Pinch of salt
  • 500ml milk
  • oil for the waffle maker
  • Beat the eggs with the sugar and ground vanilla until foamy and add the soft butter.
  • In a separate bowl mix the flour with the salt and baking powder.
  • Add the flour to the egg mixture and stir in until smooth. Then add slowly the milk and stir it until the mixture is smooth.
  • Heat your waffle maker and oil it, pour a little ladle (depends on the size of your waffle maker) onto the baking surface, close it and bake until the steam starts to decrease (about 2min). Continue with the rest of the batter.

Serve directly with fresh fruits or jam or whipped cream as you like or let them cool down separately on a cooling rack.

20140629-200558-72358558.jpg

Sometimes you just have to share…

OLYMPUS DIGITAL CAMERA

They can be frozen and toasted later.

The coming week is going to be a bit slower but we have to start running again. The next race is coming sooner than we usually think (6th of September)…

Have a great week and bisous as our friend CI says. 🙂

OLYMPUS DIGITAL CAMERA

 

 

 

 

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s