Now its time for the "long Danish" I mentioned in the previous post. You will need the dough, prepared as in the previous post, but rolled out into strips, about 15 cm wide and slightly shorter than the cookie sheet you will bake them on. The thickness of the dough should be about 5 mm.
You will also need:
Almond paste (recipe in the first post) and thick jam, e.g. strawberry or raspberry OR
Wednesday, 6 April 2011
Monday, 4 April 2011
Wednesday, 30 March 2011
Danish pastries, part 2: Spandauers
The most popular types of Vínarbrauð in Iceland are the "lengja", which you could simply call a "long Danish", and the type known in Scandinavia as "Spandauer", which is a one-portion squarish Danish with custard or jam centre. In Iceland, depending on where you come from, you either call them "sérbökuð vínarbrauð" (individually baked Viennese pastries), Dönsk vínarbrauð (Danish) or "Umslög" (
Wednesday, 23 March 2011
Danish pastries, part 1: The basics
I got my first request for Vínarbrauð several years ago, but somehow I never got round to posting a recipe until now. I am posting this in three parts.
The pastries known to most of the rest of the world as Danish pastries are called by a name that means "Viennese Bread" in the Nordic countries. In Icelandic it's Vínarbrauð. The story says that Danish bakers learned to make a type of leavened
The pastries known to most of the rest of the world as Danish pastries are called by a name that means "Viennese Bread" in the Nordic countries. In Icelandic it's Vínarbrauð. The story says that Danish bakers learned to make a type of leavened
Wednesday, 16 March 2011
To Rosemary
My reply to your e-mail bounced, so I'm posting my reply here in the hope that you will visit the blog again and see it:
Hello Rosemary,
I hear from time to time from people who have been stationed in Keflavik or who have accompanied their spouses there, and it's always interesting to see what foods they miss (usually the fish and the hot dogs, but also miscellaneous other stuff).
As it
Wednesday, 9 February 2011
Brúnkaka/brúnterta II - the brown sugar version
This is a big recipe, enough for 6 cookie sheets. You can use it to make 1 1/2 cake or a six-layer cake. It is hard to make it smaller and still retain the correct thickness of the dough.
Ingredients:
11/2 kg flour
900 g brown sugar
6 tsp baking soda
9 tsp ground cloves
10 tsp ground cinnamon
8 tsp ginger
900 g butter or margarine
6-7 eggs
Buttercream:
600 g butter, softened
900 g icing sugar
2
Ingredients:
11/2 kg flour
900 g brown sugar
6 tsp baking soda
9 tsp ground cloves
10 tsp ground cinnamon
8 tsp ginger
900 g butter or margarine
6-7 eggs
Buttercream:
600 g butter, softened
900 g icing sugar
2
Wednesday, 2 February 2011
FOOD
Aqui encontrarás actividades relacionadas coa comida e poderás practicar sobre gustos : "Do you like...?" , "I like..." , "I don't like.."
VOCABULARY
-Learn to say the food names in English with this video:
more food vocabulary :
GAMES
-Go to UNIT 5 : Do you like pizza?STORIES
SONGS and RHYMES
-"I am a pizza" song
"Mom's pie" song
VIDEOS
-Here you have the trailer of the movie "Cloudy with a chance of meatballs":
-"Food fight" video :
THINGS to DO
-if you want to cook:
How To Make Toffee Apples
IN ENGLAND
-Lear about food in England:
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