Miss J’s Cold Brew, Iced Coffee & Cold Brew Affogato

People who know me, know that I’m a coffee lover and I absolutely love every type of coffee you can consume 🙈 I mostly buy my coffee from 2 stores, this one https://www.peterlarsenkaffeshop.dk and this one https://kaffeagenterne.dk. I’m always keen to try out new types of coffee because they have such different taste and I think it’s fun to widen your coffee knowledge ☕️ 😀 So back in 2009 I tried drinking Iced Latte for the first time, and it was amazing that you could get coffee that cools you down when it’s hot 🤗 Since then I’ve tried to perfect my Iced Latte and Ice Coffee recipes. The most important thing is to have a good base for a cold brew, so I will tell you how I make mine, and also give you 2 ways I make iced coffee and Cold Brew Affogato, the last one contains ice cream – and that is probably my favorite 🤩😋

Miss J’s Cold Brew

Amount: 700 ml.

Ingredients:

14 grams of your favorite coffee (coarse ground)

700 ml. cold water

1 bottle that can contain about 1 litre

1 fine mesh strainer

1 bottle for the finished cold brew (about 0,7 litre)

Directions:

Add the coffee to your 1 liter bottle and add the water. Let it sit for 24 hours (not necessarily cold, but not in direct sunlight either.

Then sift it through your fine mesh strainer, into your 0,7 liter bottle.

Now it’s ready to use.

Tip:

The cold brew can last for about 2 weeks when kept in the fridge.

I use the sifted coffee grounds in the yard – roses are especially happy when they get a bit of coffee ground added on top of the dirt.

☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️

Iced Coffee

Amount: 1

Ingredients:

5 ice cubes

1 oz cold brew coffee

1 cup milk of your choice

2 tsp. syrup – or to taste

1 shaker

Directions:

Add 2 ice cubes in your glass.

Toss the last 3 ice cubes into your shaker with the rest of the ingredients.

Shake it well for about 30 seconds (remember to hold on to the lid, gets so messy if you don’t)!

Pour the iced coffee into the glass and enjoy your ice cold and delicious iced coffee with your feet up and the sun in your pretty face!

Enjoy 😀

Tip:

My husband and I like our iced coffee really taste of coffee, so I put 1 oz extra in and add a smaller amount of milk.

☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️

Cold Brew Affogato

Amount: 1

Ingredients:

2 oz cold brew coffee

4 ice cubes

4 scoops vanilla ice cream

150 ml. milk

Syrup version:

1 tbsp. 1883 syrup of your taste

Choc Orange Version:

6 small orange chocolates (frozen)

Directions:

Pour everything in a blender (I use my OBH smoothie blender).

Blend it until it’s smooth and creamy.

Serve it in a large glass or cup with a thick straw in.

Enjoy 😀

Tip:

If you want a thicker Affogato just add a few more ice cubes.

You can use other types of syrup – I just prefer 1883 Routin.

You can also use any brand of vanilla ice cream I use Easis vanilla ice cream or a good Italian vanilla ice cream.

My husband and I like our cold brew affogato really taste of coffee, so I put 1 oz extra in and add a smaller amount of milk.

Oh My Almond Pie (Oma Almond Pie)

So this is a recipe I tried to perfect for some time now. And I think I’ve made it easier to make so everyone can make it. My Oma loves loves L O V E S everything with butter and heavy cream 😀 I promised her I would make a delicious cake for her, and this is it! Buttery, nutty, creamy, sugar and so great taste is what you get with this recipe 😍 Oh My Almond Pie – does it sound better than Oma Almond Pie? I thought it was fun to play with the words hahahaha as always!

Oh My Almond Pie

Amount: 1 – sadly enough LOL 😂 But there can be 10 pieces in that pie!

Ingredients:

Pie Dough:

200 gram all purpose flour

1/4 tsp. baking powder

1/4 tsp. pure vanilla

1/4 tsp. salt

150 gram butter in small cubes

50 gram powdered sugar

1 egg

50 gram finely chopped almonds

Filling:

200 gram coarse chopped  skinned almonds

200 gram sugar

3 tbsp. honey

25 gram butter

200 ml. heavy cream

2 tbsp. all purpose flour

1/4 tsp. pure vanilla

1 medium bowl

1 small pot

1 pie pan approx. 10 inches (I used my Pillivuyt no. 7)

Directions:

Cut the butter into small cubes and crumble it with flour, baking powder and vanilla.


Add the rest of the ingredients and gather the dough with a hand mixer with the hooks, or your kitchen stand machine, until the dough is even.

Let the dough rest in the fridge for 30-60 minutes.


Skin the almonds and chop them coarse.


Add all the ingredients to the filling in the pot and let it melt together into a even creamy mass. When everything is melted, let it boil for a few seconds and turn off the heat.


Turn in the oven and set the temperature to 392 degrees Fahrenheit fan oven.


Take the pie dough out of the fridge and place it between two sheets of baking paper, then roll it out until it fits a 10 inch pan.


Place the dough into your pie pan and add the fillings even inside the pie.


Put the pie in the oven in the middle and bake it 25-30 minutes – it has to be slightly golden on top, but it can be a bit hard to see because the filling is bubbling.


Enjoy 😀

Tip:

Can be served with some fresh fruit and a spoon of vanilla ice cream. A spoon of sour cream or whipped cream.

You can easily freeze it.

Mama Tina Lasagna

This lasagna is a good way to make dinner, for busy people or if you like my husband, grew up eating Knorr lasagna 😀 The reason it’s called Mama Tina Lasagna, is because my husband says it tastes EXACTLY like the one my his mom made when he was a child, and it takes him back to when he was 10 years old ❤️ It has small smoked sausages in it, that gives the lasagna an extra kick of smoked flavour and we love it!

Mama Tina Lasagna

Amount: 6-8 pieces.

Ingredients:

1 package of Knorr Lasagna Dinner Kit this one: Knorr Lasagna Dinner Kit 

500 gram minced beef

1 package of instant Mornay sauce 500 ml. (if you can’t get that buy some instant Béchamel sauce and add 50 gram grated parmesan cheese to the sauce)

200 gram of Cocktail Sausages – fresh is preferably but canned are fine too if you don’t have fresh: Cocktail Sausages

200 gram shredded Mozzarella cheese

300 ml. milk

600 ml. water

Extra lasagna sheets (if your oven pan is big)

Directions:

Add the oil in a large pot and sear the meat until it’s brown.

Cut half of the sausages in smaller bits and then add them all in the pot.

Add the spice mix from the Lasagna kit and mix it well with the milk and water.

Let it simmer for about 20-30 minutes until it thickens.

Add some of the sauce mixture to a oven proof pan.

Then pour over some Mornay sauce – and if you only have the Béchamel sauce – add some grated parmesan on top of your bechamel sauce.

Then add 4 lasagna sheets on top. And then you do it again, until you don’t have any more sheets left and top off with the last sauce.

Add the shredded Mozzarella on top of the sauce.

Turn on the oven and set the temperature at 392 Fahrenheit fan oven and bake the lasagna for 30 minutes.

When it’s done, let it cool for about 5 minutes before you cut your pieces of Mama Tina Lasagna.

Tip:

We usually eat a small salad on the side, and with some garlic bread or other type of bread.

You can freeze this for extra busy days or if you can’t eat everything.

This is what was left, when we had my brother over for dinner and a fresh episode of The Mandalorian when it was aired on Disney+. I had 1 small piece, so you can guess who emptied the pan LOL 😂

Hot Wheat Buds (Prayer Day Wheat Buns)

So this is the worse translated name EVER to these delicious buns – but sometimes the taste say it better than a name 😂 This is an old Danish tradition going back to the 1600, where Bishop of Sealand Hans Bagger, decided to call this day ‘Extraordinary Prayer Day’ he originally had 3 holidays he wanted to enforce and incorporate into the Danish society, but only the Extraordinary Prayer Day got accepted. It always fall on the 4th friday after easter. The evening before the church bells tolled at 18:00 and warned people that tomorrow was ‘Extraordinary Prayer Day’, so all the taverns, inns and trades should close, also the bakers wasn’t allowed to work on that day, so they made hot wheat buns (varme hveder) people could buy the night before and reheat the next day. The Bishop hoped that by making the taverns close – the people would be in church next day without hangover, people would fast until the last sermon in church (there was 3 during the day) and then get back to work after that. Nowadays it’s common that you eat these delicious buns the night before ‘Extraordinary Prayer Day’ and have the whole next day off from work.

Let’s get to it! This recipe is one I got from my Oma and I adjusted it sooooo many times, but I perfected it last year, and I think it’s time to share it with all of you! So enjoy 🤗

Hot Wheat Buds (Prayer Day Wheat Buns)

Amount: 12

Ingredients:

25 gr. fresh yeast or 1 tbsp. dry yeast

200 ml. lukewarm water

100 ml. lukewarm milk

50 gr. powdered sugar

1 tsp. honey

1 tsp. cardamom powder

1 tsp. flake salt

1 large egg

600 gr. all purpose flour

60 gram salted butter

Directions:

Add the milk, water and dissolve the yeast in the mixture.

Add the egg, powdered sugar, salt, honey, cardamom and mix it well.

Add flour and butter, mix it well until it’s smooth.

Let the dough rest under a moist dishtowel for 15-30 minutes a warm place.

Shape the dough into 12 buns and put them close together on a baking pan, a oven pan or oven proof pot.

Let the buns rise under a moist dish towel for 60 minutes a warm place.

You can brush the buns with egg wash, water or milk, but it’s not necessary so this step can be skipped.

Turn on the oven and set the temperature at 365 degrees Fahrenheit.

Bake the buns for 10-15 minutes at 365 degrees fan oven.

When the buns are cooled down, slice them in half, pack them in airtight plastic bags or containers until you need them.

Toast the sliced buns for about 5 minutes at 392 degrees fan oven.

Enjoy 😋

Tip:

Eat them with butter, cheese, jam, sausage, paté or your favorite topping.

These can easily freeze.

Miss J’s Red Curry Chicken

So this is my version of my favourite frozen box from the supermarket – and no I don’t buy them anymore 😀 But you can try it out and tell me what you think? It actually started when I saw that Nagi from Recipe Tin Eats made a recipe like this, she is such an inspiration and fun too, she has the cutest dog Dozer who loves food and getting messy in the sand and water 😀 I thought I would make one with ingredients you can buy in a supermarket or Asian grocery store in Denmark.

I do have some favorite stores, one of them is Kina I Soeborg the owner is always very helpful and so sweet, she often has special offers and make different dishes from the products in the store, for open house events like the stores birthday or to celebrate Chinese New Year.

Another great store is Aiwing where the owner always smiles when you drop by, ask if you have the things you usually buy from her at home, and are happy to help you find what you need, she also recommend some better items if you’re in doubt.

There is one more store I often buy my asian vegetables and also things like sauces, bowls for soup or rice, candy, frozen goods and cooking appliances Den Kinesiske Koebmand.

So back to the easy way to make this recipe, you CAN find a lot of the ingredients in your local supermarket like Foetex or Bilka because many of those stores has an Asian aisle with dry goods and also has the veggies you need in their vegetable department.

This recipe was fun to make, but WOWSER everything inside me and the test people was on fire many times LOL, so please remember to follow my recipe when it comes to the Red Curry Paste from Cock Brand Hong Thai Foods, because if you don’t your *** will burn!

Miss J’s Red Curry Chicken

Amount: 8 portions.

Ingredients:

5-600 gram boneless chicken

1 tbsp. red curry paste (you can adjust it down to 1/2 which is something everyone can eat without it being too hot).

2 cloves garlic

20 gram fresh ginger

10 gram lemongrass

4 tbsp. neutral oil (rape seed, corn, sunflower or peanut).

500 ml. water

1 chicken bouillon cube

2 cans good coconut milk

12 kaffir lime leaves

4 tbsp. sugar

2 tbsp. fish sauce

300 gram butternut squash

200 gram green beans – fresh or frozen

1 can baby corn (drained weight is 230 gram).

125 gram sugar snaps

1 glass pickled sweet red pepper (paprika – drained weight 180 gram).

24 thai basil leaves (sweet basil).

1 red hot chili pepper

Fresh Cilantro

Jasmine Rice

Handblender

Directions:

Wash all the vegetables.

Peel the ginger and cut into small chunks. Peel the garlic and cut them in half, cut the lemongrass into smaller pieces.

Cut the chicken into thin long slices.

GENTLY blend curry paste, garlic, ginger and lemongrass with 50 ml. water. BE CAREFUL it can be so messy!!!!

Add the oil to a sauté pan and set the heat to medium high.

Pour the curry paste GENTLY OH SO GENTLY onto the pan, and let it sear for a bit. Add the bouillon cube and the rest of the water.

Add the coconut milk, sugar, fish sauce and lime leaves, end let it thicken.

Put the chicken pieces in the pan and make sure they’re evenly distributed – VERY GENTLY! Make sure you don’t spray paint your wall with red/orange on your walls – it’s not a good look!!!! 😦 Let it simmer for 10-15 minutes.

If you use fresh beans cut the ends off and cut them in half, if you use frozen (Haricot Verts) cut them into smaller pieces and add to a medium bowl. Cut the butternut squash into small chunks and add them to the bowl. Cut the pickled pepper, baby corn and sugar snaps into smaller pieces and add to the bowl, then pour them onto the pan and let it simmer for 15 minutes or until it has a thicker consistency.

Taste the dish and if it’s too hot or sour, add some sugar to even out the taste.

When the dish has a thick and creamy consistency, turn off the stove and add the Thai Basil leaves and mix it well.

Serve it on top of Jasmine rice and sprinkle freshly cut Cilantro and finely sliced red chili on top as garnish.

Enjoy 😀

Tip:

Be advised that the red curry paste I use is VERY VERY VERY HOT 🥵 So you don’t need a lot – that’s why I recommend you follow my recipe 😀 The curry paste however does come in different strengths, but the red one is the best for this dish!

Make the rice ahead and let them sit under lid, or in your rice cooker until you need them. Check out my fool proof recipe for cooking rice here: Cooking Rice

This dish is perfect for freezing, I usually divide it into 4 and put 3 into the freezer for easy meals on busy days.

Miss J’s Pizza Dough

I’ve been making my own pizza dough for some years now, and thought it was time to put up a recipe for a good dough. In my opinion I think its very important that consistency, crispness and flavor is the key to a great dough. This dough is so good that one of my friends said:” I will never a order a pizza again”. Well I think she probably will, but it is a very simple recipe that gives you a good, tasty and delicious pizza. Enjoy 😃

Miss J’s Pizza Dough

Amount: 3

Ingredients:

400 grams Tipo 00 flour

200 grams Durum flour

12,5 grams fresh yeast or 2 tsp. dry yeast

2 tsp. salt

1 tsp. sugar

3 tbsp. olive oil

350 ml. lukewarm water

Extra Tipo 00 flour for rolling

Direction:

Add the yeast in a medium bowl and let it sit for a few minutes, before you dissolve it.

Add the sugar and salt to the mixture and let it sit for a few minutes before you dissolve it.

Add the oil, then both types of flour and mix it well.

Mix the dough until it’s smooth and elastic and letting go of the sides of the bowl.

Let the dough rest in the bowl under wrap with small holes in and cover it with a damp dishtowel for 1 hour minimum but better to let it rest for 2 hours.

Add some Tipo 00 flour onto your kitchen table or baking mat and divide the dough into 3 equally sized chunks and roll them into buns and roll them in the flour until completely covered.

Cover the buns with wrap and a slightly moist dishtowel and let them rest for 30 minutes to 1 hour.

Add some Tipo 00 flour onto your kitchen table or baking mat and roll them out to pizzas, you will get the best result using your hands, but its okay to use a rolling pin, as long as you don’t push too hard so the air will be removed from the dough. The dough need to be elastic but not sticky like this:

Add tomato sauce, mozzarella or cheddar cheese and your favourite topping. This one is with tomato, mozzarella, italian meatballs, pepperoni, bacon and onions.

Bake the pizza (or pizzas) in a very hot oven between 437-482 degrees Fahrenheit fan oven for about 7-15. minutes – depending in your oven.

REMEMBER to keep an eye on it, so they don’t burn. Burned pizza tastes like crap!

Enjoy 😀

Tip:

If you put too much toppings on the pizza, it will be soggy and the crispness will be non existing!

You can make the dough ahead and let it rise a cold place for 24-48 hours.

If you let the dough rise for 24-48 hours, take the dough inside and let it get room temperature before you divide the dough into 3 chunks and follow the recipe as usual.

You can easily freeze the dough if you only need to make 1 pizza. After the dough has risen the 2 times or up to 48 hours, put the dough into a freezer bag. Take the dough out of the freezer the day before you need it and let it thaw in the fridge, take the dough out of the fridge 1-2 hours before you need it and put it on the kitchen table – still in the freezer bags – let it get room temperature.

Quail/Hen Egg Salad

Ever since we were kids and moved to a house with a garden, our parents have had chickens. They give life and so much fun to the garden. The eggs… Golden orange like a beautiful sunset… Oh wow the taste of them! These last years my dad got the idea to get quails too. And their eggs are very delicious too. Here’s my take to a quail egg salad – and if you only have chicken eggs use them instead.

Quail/Chicken Egg Salad

Amount: Enough for 4 triangle sandwiches

Ingredients:

12 quail eggs (or 3 chicken eggs)

1 tsp. vinegar

2 tbsp. mayonnaise – of your choice (I use Hellmanns or low fat)

1 tbsp. Sour Cream – of your choice (I use low fat)

1 tsp. French mustard (like Dijon)

1 tsp. curry (if you use a hot curry only add 1/2 tsp.)

1/4 tsp. smoked Paprika

1 tsp. sugar

1 tsp. Knorr Aromat

1 tsp. vinegar for boiling eggs

Egg cooker or small pot

Small frying pan – optional

Airtight box

1 medium bowl

Directions:

Boil the eggs in a egg cooker or small pot – add 1 tsp. vinegar it will ease the peeling.

When the eggs are done, peel them and set them aside.

Roast the curry and smoked paprika on the small pan – this is optional

Cut the eggs into smaller chunks.

Mix mayonnaise, sour cream, curry, smoked paprika, sugar and Aromat well in a medium bowl.

Add the chopped eggs into the bowl and mix them with the dressing.

Now it’s ready to serve.

Enjoy 😀

Tip:

Keep the salad in an airtight box in the fridge up to 1 week.

You can use the egg salad on pickled herring or in your favourite sandwich bread, or as I did in a triangle sandwich with toast bread.

Mom’s Luxury Meatballs

So a friend of mine was asking if my moms (originally my Oma’s recipe) meatball recipe was secret 🤫 🤐 But I told her it wasn’t, so I thought I would share it here. My mom is sometimes what some people would call a perfectionist LOL she for example don’t want raisins in the dough to show – because then they get burned and that doesn’t taste good, and I totally get her – because im like that too in many ways LOL 😀 The same is with the meatballs, my mom WEIGHS them, and stick the mushrooms inside the minced meat, right about there… we don’t resemble that much hahahaha because I don’t weigh mine or push the mushrooms inside the meatballs 🙈 So you can just choose to do it your own way 😆 But the taste of these yuuuu uuuu uuuumm 🤤

Mom’s Luxury Meatballs

Amount: 4-5 persons

Ingredients:

500 grams of mixed pork and veal minced meat

1 egg

1 onion

100 grams white fresh mushrooms

3 tbsp. panko

100 ml. milk

2 tsp. salt

1/2 tsp. pepper

Butter & Olive Oil for frying

Directions:

Add the minced meat to a medium bowl.

Chop the onion finely or do as I do it – blend it. I truly HATE pieces of onion in meatballs. add them to the bowl.

Chop the mushrooms finely and add them to the bowl with the rest of the ingredients.

Mix all the ingredients, preferably with a hand mixer with the hooks on, until you have an even texture.

Put the meat into a freezer bag or piping bag and let the meat rest for 30 minutes in the fridge.

Cut one corner of the bag and push out the meat into the sizes you want your meatballs in.

Set the temperature on the stove to high and add 2 tbsp. butter and 2 tbsp. olive oil to the pan and mix them. Turn down the heat to medium high. Add the meatballs in the pan and let them fry until they’re golden. Turn them and fry them until they’re golden on that side too.

Remove them from the pan onto a plate and serve them with pickled sweet cucumber and pickled red cabbage and perhaps boiled potatoes.

Enjoy 😀

Tip:

I made these as patties for a Danish meatball sandwich called ‘Frikadelle Sandwich’ – and WOWSER it was amazing! Instead of making small meatballs – you divide the minced meat into 5 equally sized balls and make patties out of them. Fry them as the regular meatballs and toss them into a warm brioche burger bun with mayo on the bread, a good amount of danish remoulade on the top bun, pickled sweet cucumber, pickled red cabbage and eat eat eat!

Mom’s Tartlets

Since we were kids my mom always made tartlets. There is just something special when you make a dish, and you get that nostalgic feeling when you take the first bite! That’s how I feel about this dish. It’s also a very popular typical danish dish in many households.

My mom gave me the recipe over the phone, many years ago, and of course it became one of my post it recipes. I think it’s time to share it. Also tweaked it a bit but most of the ingredients is still from my moms original recipe.

Mom’s Tartlets

Amount: 20

Ingredients:

5-600 gram boneless chicken breast

2 tbsp. oil

100 gram roasted salted pistachios

500 ml. water

500 ml. milk

1 chicken bouillon cube

1 tsp. salt

Freshly ground pepper

270 gram white asparagus

200 gram green peas (frozen or fresh)

6 tbsp. cornstarch (Maizena) dissolved in 5 tbsp. water

2 packages of tartlets

Direction:

Cut the excess fat and tendon from the chicken breast, cut the chicken in small cubes.

Remove the shells from the pistachios and chop the nuts roughly.

Cut the asparagus stalks in smaller pieces and set aside.

Pour the oil into a medium large pot and set the temperature on medium hot.

Add the chicken and the pistachios to the pot and let the chicken brown a bit.

Add water, milk, salt, pepper, and the bouillon cube into the pot an let it simmer for a few minutes.

Add the vegetables and turn up the heat so the mixture boils a bit, then add the cornstarch and mix it well.

Let the dish simmer for about 15 minutes until it gets creamy and thickens.

Turn on the oven and set the temperature on 365 degrees Fahrenheit (185 degrees Celsius fan oven).

Put the tartlet cups on a baking pan with a baking sheet on and fill up the cups with the delicious filling.

Put the baking pan in the oven and let them bake for about 10 minutes, until the top is a bit golden.

Enjoy 😀

Tip:

Sometimes I make this batch and freeze half of the “sauce”, so there’s an easy meal later on.

Cooking Rice

How to cook your rice perfect? That has been quite the topic over dinner with friends. Especially one of my friends, when she admitted that she mostly buy the packages in bags… Oh my! I was trying not to cry when she said it LOL 😀 Then I promised to tell her the method I’ve done for years, when I don’t use a rice cooker. So here is the fool proof way of the 2 types I use the most.

Jasmine Rice

1 cup Jasmine rice

1 + 1/4 cup water

Put the rice in your pot and add the water, put on the lid.

Let the water boil, when it boils turn down on low (mine is on 2) and let it simmer for 15 minutes.

When the time is up, turn off the heat and let it sit UNDER lid for 15 minutes more.

When the time is up puff up the rice with your favorite rice spoon or wooden spatula.

Serve your perfect cooked rice.

Enjoy 🙂

Basmati Rice

1 cup Basmati rice

1 + 1/2 cup water

Put the rice in your pot and add the water.

Let the water boil, when it boils turn down on low (mine is on 2), put on the lid and let it simmer for 20 minutes.

When the time is up, turn off the heat and let it sit UNDER lid for 20 minutes more.

When the time is up puff up the rice with your favorite rice spoon or wooden spatula.

Serve your perfect cooked rice.

Enjoy 🙂

Tip:

You can add chopped fresh cilantro, saffron, turmeric or 1 tsp. butter to your Basmati rice before you puff up the rice.