KristinHove

Another twist on the marzipan

Marzipan with dark chocolate and walnuts.

Lovely to give as a little treat to someone over Christmas.

HOME MADE MARZIPAN

Will make enough marzipan for 50 balls.

• 1 litre almonds
• 1 litre icing sugar
• egg white from one egg.

Boil the almonds in water for one min. wrap them in a tea towel and rub them together to peel the skin off. When the skin is off putt them in a food processor for about half a minute. Blend the almonds with icing sugar and egg white. Knead well until you get a smooth dough. Keep it in the fridge with glad wrap around.

MARZIPAN WITH WHITE CHOCOLATE

Makes 10 balls

• 100 g white chocolate
• designated coconut
• one table spoon marzipan makes one ball.

Melt the chocolate in a glass bowl in hot water. Roll the marzipan ball in the melted chocolate and coat them with the designated coconut.

Nothing is like waking up to see the lights lit up in the living room, and the smell of newly baked bread. Since the sun is first peaking up at around ten, the mornings are calm and relaxing. It’s like time is standing still.

MUM’S WALNUTBREAD

• 50g fresh yeast
• 1ts honey
• 6dl lukewarm water
• 1ts salt
• 13 dl flour
• 200g chopped walnuts
• 1egg

Dissolve yeast and honey in the water. Add flour and salt and knead well. Add the walnuts and knead more. Let it rise for 30 min under some plastic and a tea towel. Punch the air out of the dough and let it rise for the second time for another 30 min. Work with the dough on a lightly floured surface. Divide the dough into two parts and shape it into bread size. Brush them with a lightly beaten egg before baking on 225C for 20 min. Cool on a wire rack.

My last Christmas day in the summer time! Tomorrow I’m back in Norway! Hoping for snow and lot’s of Christmas baking! Here is some photos from Nicole Christmas party. Great night with lot’s of food and friends. Just what Christmas is about.

Nicole’s homemade christmas tree! It’s lovely and you don’t need to water it !

Creme Brulee

• 2 cups cream
• 3/4 cup milk
• 1/2 cup caster sugar
• 1 vanilla pod
• 5 egg yolks
• 1 egg white
• caster sugar for top of brulee’s

Preheat oven to 120 degree’s Celsius

Put the cream, milk, half the sugar and vanilla pod in saucepan, bring only just to the boil. Mix the remaining sugar, egg yolks and egg white together, strain the boiling milk over the egg mixture whisking well until combined.

Ladle into 8 1/2 cup ramekins, pour boiling water so it comes half way up the ramekins, cook for 1 1/2 hours. Allow to cool in the fridge. Just before serving generously sprinkle with caster sugar and burn the sugar with a blow torch.

APRICOT BALLS

• 250g dried apricots which have been soaked in boiling water and cut into pieces
• 1 cup coconut
• 1 tin condensed milk
• 1/2 cup chopped almonds
• 1 cup crushed cornflakes
• coconut for rolling

Combine all ingredients, roll into balls then into coconut

CHOCOLATE BALLS

• I packed of coffee biscuits, crushed
• 3tbs cocoa
• 1 cup coconut
• 1 tin condensed milk
• 1/2 cup chopped almonds
• splash of cream sherry
• coconut for rolling

Combine all ingredients, roll into balls then into coconut.

Another typical Australian Christmas dish, great for picnics or as a starter. Have it with melba toast of flat bread.

• 200g smoked salmon
• 2 x 250g cream cheese ( Philadelphia light)
• rind from 1 lemon and 2 tbsp lemon juice
• 1/2 cup pecans (chopped)
• 1/2 cup herbs ( dill and chives )

Mix smoked salmon, cheese, lemon grind and juice in food processor. Divide the pâté in preferable serving cups and chill in fridge for about four hours. Before serving top with chopped pecans and herbs.

A Christmas morning in Australia

The classic christmas dessert by Nicole

NICOLE’S PAVLOVA

• 6 egg whites
• 1 1/2 cups caster sugar
• 1 1/2 tbsp corn flour
• 1 1/2 tsp white vinegar
• cream ( whipped )
• 1 packet frozen mixed berries or anything you would like to put on .

Heat oven to 180c.

Be careful not to get any yolk in the egg whites, this will  prevent it from whipping.

Whip egg whites till soft peaks form, add half the sugar and whip for 10 min.

Add remaining sugar and  whip till dissolved.

This can take a while depending on your beaters.

To check take a small teaspoon and rub some egg mixture on the base of the spoon, if you can feel the sugar keep going .

Add corn flour and vinegar and whip till combined.Place on baking tray and put in oven immediately. Turn oven down to 100c, bake for 1 hour and 15 min.

Do not open oven, turn the oven off and allow to cool inside.

Do not open door till completely cooled.

This is best done the night before.

Top with whipped cream and berries.