See you on the other side!

As you’ll have seen from my recent posts, my kids are on their summer break from school (six whole weeks, woop, woop!) and the weather in Denmark is fan-flippin-fantastic (upwards of 25 degrees and sunny most days).  Which means that it’s time for me to clear off my blog desk and take a (well deserved) break!  So you’ll just have to do without me for a couple of weeks… 😛

I leave you with a (terrible) joke that my DDDFIL (dearly departed Danish father-in-law) always told whenever there were radishes on the lunch table.  And – as DDFIL loved radishes – that was extremely often! 🙂

What can the Danes do that the Swedes can’t do?  Grow radishes in the national colours!  [In case you didn’t get it…the red and white of Dannebrog, the Danish flag).]

See you on the other side of the summer holidays!

Diane 🙂

A slice of Danish teatime (Great Dane-ish Bakes, Part One – Hindbærsnitter)

Okay, so you all must have guessed by now that I love Danish food.  I’ve got a series of posts on Danish comfort foods, plus another on Danish pastries/wienerbrød.  And now I’m starting a new one.  Great Dane-ish baked treats!  Woop, woop! 🙂

Today we start with…hindbærsnitter!  Literally “raspberry slices”.  We have a similar thing in Scotland called German (or Empire) biscuits.  Basically it’s two slices of shortbread, sandwiched with raspberry jam, then lots of lovely, lovely white icing on the top.  Here are some hindbærsnitter that we made ourselves.  Exhibit A.

And this is one we bought from the bakers.  Exhibit B.

They’re easy, peasy, lemon squeezy to make.  Ready to make them?  You’ll need:

  • 350g plain flour (12 oz)
  • 200g butter (7 oz) (be warned – margarine will NOT work!)
  • 150 g sugar (5 oz)
  • 1 egg
  • raspberry jam
  • icing sugar
  • sprinkles or, as I used, freeze-dried raspberries 

First of all, tip the flour and butter into a bowl.  Mash it together with a knife or a fork.

It should start to look like breadcrumbs.

Then add your sugar and egg, and work them in – the mixture will change colour slightly.

Use your hands to bring it into a ball.

Put the ball of dough into a plastic bag and place in the fridge for about 30 minutes (because we don’t want the dough to be too soft).

When it’s firmed up, roll it out between two sheets of baking paper – that way, it won’t stick to your rolling pin 😉  You’re aiming for a long log of dough.  Make sure it’s rolled out fairly thin.

Let the spreading begin!  Spread raspberry jam over the bottom half of your log.

Flip the top half over the bottom half, so you can’t see the jam.  Use the baking paper to help you, as it will be very floppy at this stage!

Use a fork or knife to squish down the top half to the bottom half.  We need to seal in the jam, so that it doesn’t leak out while cooking.  (Been there, done that…)

Bake in the oven at 175C (350f) for about 20 minutes.  Keep an eye on it!  You want it just turning a pale golden colour, not dark.  And then let it cool off…  Before thoroughly smothering it with white icing and your choice of topping.

Who wants to lick the bowl?  Me, me, me! 😛

Then it’s time to put the kettle on, cut some nice slices, round up your friends or family and dig in. Velbekomme!  Bon appétit!

Diane 🙂

School's. Out. For. Ever. Toot, tooooot!

The holidays are here.  The holidays are here!  The holidays ARE HERE!  Can you guess that we are excited? 😛  Yep, Friday was the last day of school for my kids.  It was a beautiful warm, sunny summer morning and we cycled over to school with a song in our heads, not a care in our hearts, bike baskets full of teacher gifts.  Now, please, indulge me here, because I couldn’t resist stopping at the aptly-named Sommervej (‘Summer Street’) to take a pic!  Oh, and the little red dot above the letter ‘j’ on the street sign isn’t a dot – it’s actually a ♥…  Remember my post, “I ‘heart’ Danish street signs!”? 


But, as usual, I digress!  Anyway, later that morning, just before noon, I was making my way back from the (fantastic Danish) library.  Yep, tootling along in my car, full of the joys of summer.  And then – wham – I drove right into a cortege of Danish high school students, waiting to be waved off.  I’ve told you about the students before (Danish) High School Musical (Trucks).  But this was amazing…  The road was literally blocked with the trucks, the students, their parents/grannies/siblings/next-door-neighbours/the neighbour’s cat.

So, naturally, I had to ditch my car and go take a closer look…

It was – selvfølgelig – a few minutes to noon and the trucks were just about to depart on their loooooooong journey.  (They will stop at every student’s home for drinks and snacks.  And – with about 25 students per class – that means that they’ll be driving around on the truck until the wee small hours of the next morning…)

Even though there was actually a Danish policeman (Oh dear – am I showing my age?  Should I be saying the more politically correct ‘police officer’?) on hand, inspecting the trucks, it was total mayhem.  Fantastic! 🙂

Are we ready to rock’n’roll?

Flags?  Check!  Beer?  Check!  Air horn?  Check!

Even I – the girl at the party who always turns up the speakers to 11 – thought it was extra loud this year!  Remember that *every* truck has speakers and is playing different playlists. And that they play music for the entire duration of their trip around the area, usually 12 hours.  Plus any passing cars or lorries will toot their horns and join in.  Boom, boom. Toot, toot.  Boom, boom!  So it’s a very noisy afternoon and evening around these parts…  Are you beginning to get the picture?  Here’s a quick video I snapped of one of the trucks leaving the school (apologies for the shaky-hand) to give you a glimpse!

All aboard and ready for the summer holidays?  Toot, tooooot!

Diane 🙂