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Posts Tagged ‘yogurt’

Marmorkage

Marmorkage

If you follow my blog it should be pretty obvious to you that I love Marmorkage (Marble Cake) since I have already written about this cake twice before (here and here). So why another Marmorkage on the blog? Well this time the presentation of the cake is a little more festive since I am using a bundt pan and the recipe has yogurt and cream in it which gives the cake a little extra moisture. I also increased the cocoa amount slightly from two to three tablespoons and quite frankly I think I’ll bump it up even more next time around…because I can…and because I love chocolate.

Marmorkage – Marble Cake

Ingredients:

200 g salted butter (7 oz), room temperature

250 g sugar (8.8 oz)

4 eggs

250 g all-purpose flour (8.8)

2 teaspoons baking powder

2 teaspoons vanilla sugar or beans from 1 vanilla pod

200 g plain greek yogurt (7 oz)

3 tablespoons unsweetened cocoa

2 tablespoons whipping cream

Directions:

Spray bundt pan with baking spray, toss a little flour around to coat the pan and then bang out excess flour, set pan aside. Preheat oven to 340 degrees F (175 degrees C).

Beat butter and sugar on high speed until soft and creamy, 5-10 minutes. Add eggs one at the time, beating well after each egg. Sift flour, baking powder and vanilla sugar together. Alternate adding flour and yogurt mixing on low speed, blend only until incorporated.

Place 1/2 of batter into a second bowl. Sift cocoa powder into this 1/2 of the batter and fold the cocoa into the batter until homogeneous. You now have a bowl with white batter and one with cocoa batter. Drop spoonfuls of alternating white and brown batter into your prepared bundt pan, smooth top out before baking. Bake cake for 35 to 40 minutes or until a toothpick comes out clean. Let cake cool in pan and then invert out onto serving plate. Enjoy!

Marmorkage

Marmorkage

Source adapted from: Spisestuen.dk

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Overnight Oats With Yogurt And Fruit

The overnight oats is an easy, delicious and super healthy breakfast. I have recently discovered Chia seeds which are high in Omega-3 Fatty Acids and fiber. They are easily digestible and a wonderful addition to yogurt, smoothies and cerial. So when I came across this breakfast which called for Chia seeds, I just had to try it.

The outcome of the original recipe was a very thick oatmeal which I thought was a bit much, so I cut back on the amount of oats to get a thinner result. So if you like it real thick, add 1/2 cup of oats instead of only 1/4 cup. Also it may be a bit foreign for some to eat cold oatmeal but it’s not that far of a stretch for me. Growing up we would sometimes have oats with a little sugar and milk for breakfast, served cold just like that, and then other time we would have it as a warm oatmeal. So to me this is quite delicious.

Ingredients:

1/4 cup old fashioned Oats

1/2 cup greek yogurt

1/2 cup milk

1 tablespoon Chia seeds

2 tablespoon honey

1/4 cup raspberries or strawberries, chopped, frozen or fresh

1/2 banana, sliced

Directions: Add to a glass jar the oats, yogurt and milk. Then add Chia seeds and honey, stir to combine. Add chopped strawberries or raspberries and sliced banana, stir gently and seal with lid. Place in refrigerator overnight and enjoy in the morning.

Source: adapted from Sweet Remedy

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Greek Tzatziki Sauce

I have been eyeballing the Greek Tzatziki sauce for quite some time now. Does yogurt, cucumber, garlic and dill not sound perfectly delicious to you? or does it sound a bit foreign and odd? Well I assure you that it’s a wonderful creation! If you decide to make this sauce I would recommend that you make it one day before you intend to use it. Place it in the refrigerator overnight to really allow the flavors to develop. Also, make sure to use a plain Greek yogurt which has a thicker consistency. If you decide to use regular yogurt, you’ll need to let the liquid drain from the yogurt for 2 hours before using, to get the thicker consistency.

Making Tzatziki Sauce

Tzatziki sauce of course goes perfectly with the Greek Gyro sandwich. The first time I tasted a Gyro was actually in Denmark when I was a teenager and it left a big impression on me because it was super delicious….nothing like I had ever tasted before. Since then I’ve had Gyro’s from time to time, some better than others, and I finally decided to make the Tzatziki sauce myself. This recipe is truly wonderful, even my husband who does not eat yogurt or cucumber, really liked it – imagine that! Some other uses for the Tzatziki sauce could be served with Pita wedges as an appetizer, goes well with lamb, fish, chicken, veggies and falafel. I hope you enjoy this sauce as much as we have ūüôā

Greek Gyro

Ingredients:

Tzatziki Sauce:

1 english cucumber, seeded

1 teaspoon salt, to draw out liquid in cucumber

1 lb Greek yogurt, plain (1 1/2 cup or 450 grams)

1/2 lemon, juiced

1 garlic clove, minced

1/2 tablespoon dill, chopped

Salt and Pepper, to taste

Gyro:

chicken, cut into bite-size pieces and cooked to your liking

onion, slice and cook until soft and sweet

Pita bread

lettuce

tomatoes

kalamate olives

feta cheese

Tzatziki Sauce

Directions:

To make Tzatziki Sauce: Peel cucumber, cut in half lengthwise and scrape out seeds using a spoon. Chop or shred cucumber and sprinkle with 1 teaspoon salt to draw out the liquid. Place cucumber in a sieve to drain for at least 1/2 hour. In a small bowl combine yogurt, lemon juice, garlic and dill. Once the cucumber has finished draining, add it to the yogurt mixture and give it a quick spin in the blender until you have your desired consistency. Place in refrigerator for at least 3-4 hours before serving to allow flavors to develop, or even better, leave it refrigerated overnight.

To assemble Gyro: Wrap gyro in aluminum foil and heat in toaster oven for a few minutes until warm. Add the warm chicken and onions. Top with lettuce, tomatoes, olives, feta cheese and Tzatziki sauce. Wrap loosely in foil to hold Gyro together and enjoy!

Source: adapted from Kalyn’s Kitchen

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Ymerdrys

Ymer is a Danish milk product that was developed in the 1930’s. It’s similar to yogurt and buttermilk and it’s often served as a breakfast, snack or dessert. Unfortunately Ymer cannot be purchased in the US but I find that Greek Yogurt is a great substitute.

Rugbr√łd (Rye Bread)

Ymerdrys is a topping that is sprinkled on top of the Ymer. It is made from Danish Rugbr√łd (Rye Bread) and the tart and sweet taste of the bread is a perfect compliment to the slightly sour Ymer. Many years ago I purchased Ymerdrys online but I was very disappointing because it was much too sweet. Then recently I came across homemade Ymerdrys, but could it be as good as what I remember from home? Yes it can! And it is very quick and easy to make ūüôā

Rugbr√łd (Rye Bread) crumbs

Ymerdrys is definitely one of those foods that I’ll be making on a regular basis. It’s a great source of fiber, a delicious addition to your Ymer or Yogurt and a great way to use up leftover Rugbr√łd. Now, Ymerdrys from back home did not have freeze dried berries in it, so that is completely optional, but I just wanted a little extra color in it and I had a bag of freeze dried raspberries sitting around waiting to be used up, besides it turned out √ľber good. Also, when you choose your Rugbr√łd I would recommend choosing one that has some seeds into, it gives a little extra crunch after it’s baked.

Ymerdrys with dried raspberries

Ingredients:

200 gram Rugbr√łd (7 1/2 oz Dark Rye Bread)

2 tablespoons brown sugar

1/4 to 1/2 cup freeze dried raspberries, optional

Directions:

Preheat oven to 375 degrees F (190 degrees C)

Break Rye Bread into large chunks and place in a food processor. Add brown sugar. Pulse until desired consistency. Place bread onto a baking sheet lined with parchment paper and bake in oven for 10-15 minutes. Watch it closely the last 5 minutes to make sure it doesn’t burn. Allow to cool on baking sheet. Place freeze dried berries into a small plastic bag and crush into small chunks. Add berries to Rye Bread and mix. Enjoy sprinkled over top of your Ymer or Greek Yogurt!

Rugbr√łd

Source: adapted from Miras Madblog

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Pumpkin Smoothie

Pumpkin Smoothie

Fall is¬†filled with beautiful colors, cool air, baked goods and lots of pumpkins. And so here is another pumpkin recipe that I wanted¬†to share with you. It’s a¬†wonderful Pumpkin Smoothie and it can be made with either vanilla yogurt or milk for a thinner version, either way it’s super delicious. If your making it with yogurt I would recommend using a regular yogurt instead of a greek yogurt to avoid that sometimes¬†“dry after-taste” you notice with greek yogurt.

I hope you are enjoying this beautiful¬†season as much as I am. ūüôā

Pumpkin Smoothie

Ingredients:

1/2 cup canned pumpkin

6 oz vanilla yogurt or 3/4 cup milk

1/4 tsp cinnamon

2 tsp light brown sugar

4 ice cubes

Directions:

Combine all ingredients in a blender and puree until smooth. Pour smoothie into a tall glass and decorate with a dollop of vanilla yogurt or chipped cream and a sprinkle of cinnamon. Enjoy!

Source: slightly adapted from familyfun.go.com

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Rabarber Koldskål

I know what you’re thinking, and your right. It’s time for Koldsk√•l! The days are longer and the temperatures are rising and Koldsk√•l is just such a perfect dish for summer evenings. This version is made with rhubarb which makes it a little more tart but you can always add more sugar if you like. I like the tang though. I also chose to used Greek yogurt¬†which made it a little thicker,¬†yet it turned out with a wonderful¬†“airy” consistency which I really enjoyed. When ready to serve make sure¬†you serve it very cold and with your favorite topping. I hope you enjoy this Danish summer dish.

Koldskål Р3 servings

Ingredients:

2 cups buttermilk

1 cup Greek plain non-fat yogurt

4 tablespoons sugar

Rhubarb Compote:

1 1/2 large Rhubarbs

4 tbsp sugar (50g)

1/2 vanilla bean

1/2 cup cold water (1 dl)

Topping:

Kammerjunkere Рdelicious cookies typically served with Koldskål

Direction:

Beat buttermilk, yogurt and sugar together. Cover and place in refrigerator.

Meanwhile, clean and cut rhubarbs into 2 inch slices and place in small cooking pot. Add sugar, seeds plus vanilla bean and water. Simmer covered for 15 minutes, uncover, turn off heat and let stand another 5 minutes. Remove vanilla bean ,place in blender and blend until smooth. Allow to cool before whipping it into the Koldskål. Place back in refrigerator until ready to serve. Add your favorite topping. Enjoy.

Rabarber Koldskål med Kammerjunkere

Adapted from: Det S√łde Liv

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Pandekage (Crepe) With Strawberry Yogurt

Pandekage (Crepe) With Strawberry Yogurt

Have you ever walked into an old-time ice cream parlor where they make the waffle cones fresh? It is one of the most pleasing aromas I can think of. When I make these pancakes the scent of sweet vanilla fills the entire house and it smells just like the ice cream parlor I remember from back home.

Crepes in Denmark is referred to as pancakes and the typical Danish way to eat these, is with a light sprinkle of sugar, then rolled up tightly and dipped in either strawberry or raspberry jam. You get a slight crunch from the sugar and the sweet vanilla flavor is simply wonderful. For this post, I also made a yogurt filling and served it with fresh sliced strawberries which everyone really liked as well.

Pandekager¬†or Crepes¬†can be a little tricky to make and usually the first one falls apart, but don’t let¬†that stop you, after making a couple of¬†crepes¬†you’ll be a¬†turning them out faster than you thought possible.¬†¬†They are truly wonderful and I hope you enjoy them, should you decide to try them.

Crepe with Yogurt and sliced Strawberries

Pandekager (Crepes)

Crepes Ingredients:

3 eggs

5 tablespoons sugar

1 teaspoon vanilla sugar

10 tablespoons flour

1 1/2 cup buttermilk (kærnemælk)

1 cup milk

Yogurt filling Ingredients:

1 cup vanilla yogurt

a pinch ground cinnamon

6 ounces seedless strawberry jam

1/2 quart fresh strawberries, sliced

Eating Pandekager/Crepes the Danish way:

Sprinkle Pandekage/Crepe with a light coating of sugar, roll up and dip in strawberry or raspberry jam. Delicious.

Directions:

Combine eggs, sugar and vanilla sugar, beat on high-speed until lighter in color. Add flour, buttermilk and milk, beat on medium speed until combined and free of lumps.

Heat a small non-stick pan. Add butter to coat and pour batter into the center of pan and swirl to spread evenly. Cook until golden and flip. Continue to cook the other side until golden and remove from pan onto a large plate to stack.

For filling: mix together yogurt, cinnamon and strawberry jam. Place yogurt mixture in center of crepe and top with sliced strawberries. Roll crepe up and enjoy.

Note: if you have left-over crepes, you can place parchment paper in between each crepe and stack them. Store in a sealable bag in refrigerator for several days or in freezer for up to two months.

Pandekager rolled with sugar and dipped in jam

Source: My Danish Kitchen

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Danish Koldskål

Danish Koldskål

This is a traditional Danish dish served in the summertime.¬†I recall having this either as a dessert, breakfast or even as a light dinner on a warm summer evening. I don’t think my¬†husband and son¬†would easily accept this as a dinner dish…. what, where is the meat ūüôā ….but I actually think this makes a perfect dinner because it’s so refreshing and light, especially in 90 degree weather. Some make this with eggs but I prefer to leave them out. You can also add vanilla sugar and lemon for added flavor. Buttermilk has a tangy flavor which is offset by the sugar. It has high levels of lactic acid which makes it’s easily digested and increases the absorption of calcium. Serve this refreshing dish cold with your choice of topping.

Koldskål ingredients

Koldskål ingredients

Koldskål Р3 servings

Ingredients:

2 cups buttermilk

1 cup plain nonfat yogurt

3 – 4 tablespoons sugar

Directions:

Whip buttermilk, yogurt and sugar together. Serve very cold with a topping of your choice.

Toppings:

Kammerjunker Рsweet cookies typically served with Koldskål

fresh fruit (sliced strawberries, raspberries, peaches)

biscotti

toasted oatmeal (toast on pan; 1/2 cup oatmeal, 1-2 tbsp butter, sliced almonds or hazelnuts, careful not to burn)

tvebakker Рtwice baked cookies popular during WWII

Koldskål

Koldskål

Source: My Danish Kitchen

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