Yummy Yoghurt Pancakes

Yummy Yoghurt Pancakes


2 deciliters of yoghurt
1 deciliter of milk
3 eggs
2 table-spoons of sugar
150 grams of flour
15 grams of baking powder
1 tea-spoon of salt

Making Yoghurt Pancakes

Crack the eggs in a bowl and add sugar, salt, yoghurt and milk. Whisk well together by hand. Measure up your flour and your baking powder and add into the mixture, little by little, while whisking hard. Cover the pancake dough with a cloth and let rest until you see bubbles in the surface. Put your oven on to 50-100 degrees Celsius and put in a baking dish. Get your frying pan ready, non-stick is preferable and add a bit of butter to it, ca 1 tea-spoon. Fry 3 pancakes at a time. Wait until the pancake starts to bubble and check colour underneath before  turning. When the pancakes are done, add them to the baking dish in the oven, to keep warm.

Serve with Nutella, jam & creme fraiche.

Inspired by Lisa

Basket Bread with Figs

Basket Bread with Figs


25 grams of fresh yeast
3 1/2 deciliters of warm water
3 deciliters of yoghurt
1 deciliter of buttermilk
1 table-spoon of light/bright syrup
2 tea-spoons of salt
600 grams of plain flour
250 grams of rye flour
150 grams of oats (finely ground)
1/2 deciliter of olive oil
100 grams of dried figs
(2 bread baskets to shape the breads)

Making Basket Bread with Figs

Crumble the yeast into a large baking bowl. Mix yoghurt and buttermilk with warm water so that the mix reaches room temperature. Add the liquid to the yeast and stir until it dissolves. Add syrup and olive oil. Measure out your flours and your oats and add it in a little by little, together with the salt. Chop the dried figs into thin strips and add to the dough. Start kneading the dough and be sure to have a dough scraper and extra plain flour to hand. The dough is wet and it will take a while until the gluten is stretched enough so that it starts forming into a bread shape. Use the dough scraper to maneuver your dough and be patient at kneading. Unless you have a kitchen machine that will do this for you. When you have kneaded the dough so that it starts releasing the surface, and you are more or less able to form it into a round, add some flour to your work surface to help you form the dough into a round. Cover with a kitchen towel and leave to rest for 20 minutes.

Meanwhile take out your bread baskets and plain flour. Line the inside of the baskets with flour so that the dough will not stick while resting in them. When the 20 minutes are up, part your dough in two, use a scale to be more exact, and form the two doughs into a round. Add the rounds to each their basket, and leave to rest for another two hours. Before the two hours are up, set your oven to 250 degrees Celsius. Measure up 2 deciliters of water and put a baking tray in the bottom of the oven. When the oven is preheated, turn your breads onto a baking tray lined with baking paper, the basket will give them a nice pattern. Score the breads in a circle on the top, somewhat like this, to avoid your bread cracking up when the steam releases as it rises in the oven. Put the breads in the oven and pour the water into the bottom baking tray. Turn the oven off completely, and wait 5 minutes until you turn the oven onto 200 degrees Celsius. Leave the breads to bake for 30-45 minutes. Baking time varies from oven to oven, and you can only be sure when you take the bread out and knock on the bottom for a hollow sound.

If your bread is slightly under baked it is not a crisis. If you put your bread in a cold oven and warm it up to a 150 degrees, when serving it or having taken it out of the freezer, the bread will finish baking. This bread has a nice crust, a soft middle and tastes excellent with cheese. It will also keep well if kept in an airtight plastic bag. I ate three slices this morning, and its been three days since I baked it, it still tasted fresh.

Inspired by  Politikens Bog om Brød by Lone Kjær

Bulgarian Musaka (Мусака)

Bulgarian Musaka (Мусака)


750 grams minced beef
1,25 kg potatoes
1 onion
2 tomatoes
3 eggs
300 millilitres of yoghurt
2 table-spoons of flour
1 handful of chopped parsley
1 tea-spoon of paprika powder
1/2 tea-spoon of cumin powder
1/2 tea-spoon of savory (NO and DK = Sar, DE = Bohnenkraut)

Making Bulgarian Musaka (Мусака)

Set the oven to 200 degrees Celsius  Chop the onions and the tomatoes into small pieces and cut the peeled potatoes into 1 centimeter thick dices. Fry minced beef and onions in a bit of oil until it the mince has become browned and transfer the lot into a large oven dish. Add spices, parsley, plenty of salt and pepper,  chopped tomatoes and diced potatoes. Mix it all up and add about 300 millilitres of water. Leave to cook for 45 minutes in the pre-heated oven.

While the Musaka is cooking in the oven, you can make the top layer. Whisk the eggs, flour and yoghurt together with a bit of salt until it becomes a smooth paste. When the 45 minutes are up and most of the water has disappeared from the dish, take the Musaka out and add the top layer to the dish. Put the dish back into the oven for another half hour or until the top has browned nicely. Serve with some more yoghurt and enjoy!

Müsli with Apple, Honey and Yoghurt

Müsli with Apple, Honey and Yoghurt


1 apple
1 tablespoon of mixed seeds
2 tablespoons of oats
1 tablespoon of raisins
1/2-1 deciliter of orange juice
Yoghurt and honey

Making Müsli with Apple, Honey and Yoghurt

Add seeds, oats and raisins to a bowl. If you want you can make a big jar with a mixture of seeds, nuts dried fruit and whatever takes your fancy, and take it out every time you are making müsli.

Coarsely grate the apple, I kept the skin on and I didn’t mind it, but feel free to peel it. Add grated apple to the oaty mix and pour over orange juice (apple juice can be used as well). Mix well and leave to soak for 10 minutes. Add a spoon of yoghurt and honey and enjoy.

American Buttermilk Pancakes


2 decilitres of buttermilk
1 decilitre of milk
4 table-spoons of melted butter
2 eggs
5 decilitre of plain flour
1/2 tea-spoon of baking soda (natron)
3 table-spoons of raw cane sugar
1 1/2 tea-spoon of homemade vanilla sugar
1 tea-spoon of salt
Butter for frying

Making American Buttermilk Pancakes

Whisk buttermilk, melted butter and eggs lightly together. Add flour, baking soda, sugar and vanilla sugar to a baking bowl and mix it well. Add the milk mix to the flour mix and fold the dough together, be sure not to whisk it. You want to keep as much air as possible. Add butter to a frying pan and add some of the pancake mix. Check the bottom of the pancake and flip when brown.

Stack the pancakes on a plate and keep warm under a dish cloth or another plate. Serve with homemade strawberry jam and sour cream or yoghurt.