THE COVER

If you like this.....you would love all the easy ideas you will find in the book....soon it can be yours...:)

One Dough Fifty Breads

I’m so excited, my book ”One Dough Fifty Breads” is almost ready and I can’t wait to share all the good ideas with you.

But I better wait……No I can’t…this is just 2 pages from the book…. :)

SOURDOUGH STARTER.......My "pet"

I have a very special ”pet” in the fridges. I have had it since August last year. I only have to feet it once in a while and it gives me the best tasty real bread ever…..it is my sourdough starter.

Did you know that you don’t have to buy yeast from the shop; you can make your own. You don’t even need any special equipment. There is yeast spores every where.

You just have to mix 1 cup of plain four, 1 cup of rye four and 2 cups of water. Mix it well and leave it covered on your kitchen bench until it smell sour and it starts to ferment.

It will take around 48 hours.

Here is my “pet”…J….and what I just made by using it…REAL BREAD

EASY DINNER

GOOD EVENING…J 

Didn’t feel like making the big dinner tonight and made these in just 10 minutes.

I already had the buns in the freezer. They tasted divine with a good simple green salad.

HAVE A GREAT WEEKEND

“Healthy Carrot Cupcakes”

My kids love some treats in their lunchbox but I refuse to give them “pre-packed” snakes. So during the weekend I made this “Healthy Carrot Cupcakes” and stored them in the freezer. That way it is easy to put one in the kid’s lunch box every morning…..

Pernille ♥

Makes 12 large or 20 small.

Ingredients:

150 g cane sugar

200 ml vegetable oil

4 eggs

100 g plain flour

100 g rye flour

100 g oats

2 tsp baking powder

2 tsp cinnamon

100 g finely grated carrot (2 big carrots)

Butter cream

100 g soft butter

100 g icing sugar

2 teaspoon vanilla essence

Grated coconut

Whip the eggs and sugar together, add the oil and whip again. In a separate bowl, mix the flour, oats, baking powder and cinnamon together. Gently add the dry ingredients to the egg mix. Then fold in the grated carrot and spoon the batter into a cupcake cases.

Bake for 20 to 25 minutes in a 175°C pre-heated oven.

Mix soft butter, icing sugar and vanilla essence together. Spread it on top of the cupcakes.  

Tip: You can also add ½ cup sultanasly and/or ½ cup fine chopped unsalted nuts.