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Recipies

KILDEN’S RYE BREAD

Good rye bread takes planning. Firstly, a good base of leaven is a must. When it has settled, you must wait for two more days before baking. Or, make it three – rye bread will benefit from being left an extra day after being baked.

Day 1:

Put the following together and let it be on the kitchen table covered in cellophane until the next day:

About 6 dl leaven

1 ½ litres of lukewarm water

3 teaspoons of rough salt

2 teaspoons of honey

750 grams of wheat flour

750 grams of rye flour

Following this, you should mix the following and keep it handy.

1 bottle of dark white beer

6 dl of water

1 kilogram of grinded rye kernels

1,5 dl of hemp seeds

3 dl of sunflower seeds

The following day:

Glaze the rye bread pan with a bit of sunflower oil on the bottom and the sides of the pan. Or line it with parchment paper. Your call.

Stir the dough and kernels (to mix it)

Pour the dough in the pan(remember to put aside 6 dl dough for leaven the next baking)

Bake the bread for 2 hours at 150 degrees celsius

Remove the bread from the pan and put it on the baking rack to cool.

SPICE CAKE 

The medieval upper classes valued the costly exotic spices such as saffron, ginger, cardamom, pepper, cloves and cinnamon immensely. They were frequently used in salty and sweet cuisine. The spices had made the crusaders excited in the Middle East and throughout the Middle Ages the spice trade were booming everywhere in Europe. Some mistakenly believe that the spices were used to mask the tainted food. That is not true. Only the best ingredients from the pantry would suffice due to the cost of the spices. Apart from the being the essence of the medieval culinary art of cooking, our herb cake also smells of Christmas.

175 grams of butter

200 grams of brown sugar

2 eggs

250 grams of wheat flour

½ a teaspoon of baking soda

2 teaspoons of powdered cinnamon

1 teaspoon of powdered cardamom

1 teaspoon of powdered ginger

1 teaspoon of powdered clove

1 dl of buttermilk

100 grams of raisins

100 grams of walnuts

Stir the butter and milk together till it’s light and creamy. Add the eggs one at a time while stirring thoroughly. Mix the flour, baking soda and spices together. Occasionally pause the mixing of the flour to gradually add buttermilk while you stir. Stir thoroughly.

Butter up a cake pan and fill in the dough. Heat it at 175 degree celcius for around 1 hour, or until the dough doesn’t stick to the skewer or knitting pin when poking the cake.

PILGRIM CAKE – TARTA DE SANTIAGO

Esrum Abbey was one of the biggest monasteries in Scandinavia in the Middle Ages and it was centrally placed in the network of pilgrimage routes. It sponsored travels to pilgrimage sites all over Europe and the Middle East.

One of the most important pilgrimage routes goes through France, Portugal and Spain to the grave of St. James in Santiago de Compostela. The almond cake takes its name from the town, which has been famous since the Middle Ages. In fact, it is believed that travelling pilgrims originally introduced the recipe to the town. The cross on top is a St. James’ cross. Today, the cake is sold everywhere in Santiago de Compostela.

250 grams of finely chopped almonds

250 grams of sugar

5 big eggs

The peel of half an organic lemon

½ a teaspoon of cinnamon

1 teaspoon of icing sugar (to sprinkle on top of the cake)

Preheat the oven to 175 degree celcius. Put sugar, finely chopped almonds and lemon peel into a bowl. Beat it together with a fork. Add the eggs in and mix it well with a spoon or dough scraper so that the dough becomes light. Butter the pan before putting pouring mix in it. Bake the cake for around 50 minutes until it is golden. Let the cake cool and remove it from the pan. Sprinkle the icing sugar on top with a sieve.

BRAISED LAMB WITH ABBEY BEER

(Conceived by Mikkel Karstad, chef and gastronomical consultant for Esrum Abbey)

6 persons

1 boneless shoulder of lamb (around 1½-2 kilograms)

1-2 big white garlics

1 kilogram of potatoes

3-4 red onions

4 carrots

10 leaves from wild garlics or basil

1 branch of fresh rosemary

Sea salt and freshly grinded pepper

½ litres of Esrum Abbey beer

2 dl of good apple cider

Scrape the shoulder lightly with a knife and rub it with salt and pepper.

Clean the vegetables and cut them into coarse pieces.

Put all the vegetables in a stewpot or a fireproof pan.

Put the lamb shoulder on top of the vegetables and sprinkle it with herbs.

Put shoulder of lamb in a preheated oven set at 200 degree celcius for around 15 minutes before lowering the temperature to 150 degree celsius. Let it cook for 1½-2 hours with a lid on. Remember to occasionally pour some of the juice on it while it is in the oven.

Take the lamb shoulder out of the oven and let it rest covered for 5-8 minutes.

Cut the shoulder into pieces and serve them on a hot tray and serve it with vegetables and the delicious braised cloud.

Serve with a salad and delicious bread.

Oysters with Esrum Abbey schnapps

Spirits are incredible carriers of perfumes since they encapsulate the aromas.

The oysters with Esrum Abbey schnapps is one of the signature dishes at Krogh Retaurant in Copenhagen. It was devised by the chef, Boris Boeno. He says:

Open an oyster drip 5-6 drops of schnapps on it, 5-6 drops of dill oil (you will find the recipe below) and 5-6 tiny pieces of apples, chopped into squares – and bingo, a slice of heaven has been created.

Boris tops it all with caviar in case of fine dining!

Dill oil: heat a neutral cooking oil to 50 degree celsius, pour it over the dill and let it simmer for a couple of hours, and blend it. This will give you a fully green and very tasty dill oil.