Løgismose - wine, food and delicacies

Toldboden, Copenhagen

Nordre Toldbod 16

1259 Copenhagen K

http://www.loegismose.dk/

What you will find in tapas bag changed every week, it helps to make it exciting but also makes some weeks more attractive than others.

Below you see what was in this week's bag:

 Tapas for two (DKK 195)

Buying a bread is optional, since your tapas bag dosen't include any bread. 

I will recommend buying a bread especially if you buy the tapas to share

Marinated beets with goat cheese

Wheat grain salad with herbs

Shrimp with mango chutney

Apple and pigs

Veal breast with cauliflower pickles

Lonzino with green pesto

The tapas bag is ment to serve two people but Rasmus and I have one each, otherwise we fill hungry again after few hours. Most times we do not eat the entire tapas disches, lucky for us, we then have enough left for lunch the day after :)

Although the size of the tapas bag might not fill two hungry peoples stomach, it is still worth trying out. I love to taste the different tapas and its inspiring for your home cooking - I personally love to learn new combinations that works well together.

Letz sushi (Christianshavn) with one of my very best friends

Ovengaden Neden Vandet 41
1414 København K
http://www.letzsushi.dk/content/christianshavn


The last few weeks I have spent most of my time preparing the necessary things before the trip to Singapore. Among them, saying goodbye to some of my best friends.

Tonight I am head to Christianshavn, where I am meeting one of my good friends from school, Martin. he just moved to Copenhagen and live right down the channel in Christianshavn - how lucky can one be allowed to be - in my eyes it is among the most charming areas in Copenhagen:

Martin had made a reservation at Letz Sushi located a few meters away from his doorstep. I LOVE SUSHI, and by the end of the dinner I hope Martin likes it too.

 Letz 3 - 34 pieces of sushi (DKK 220)

8 hosomaki, 8 nigiri, 8 inside-out with tuna, 5 spicy salmon & 5 California Rolls

 

Martin and I

This dinner with Martin definitely gets the score of ♥♥♥♥. The french wine Petit Chablis - Saint Claire (2011) worked perfectly with the sushi and tasted really good! (Of course, given the company by Martin alone its a score of ♥♥♥♥♥♥).

A great night and a perfect start of the weekenden!

Delicious and healthy breakfast!

In Irma they have one of the most delicious porridge blends I've tasted. In fact, I have never liked porridge until I tasted this, mainly because of the soft / boiled porridge consistency can sometimes have. but this is different, it contains dried fruit, chopped nuts and large ota flakes, which helps to make the texture quite different than the porridge I've tasted in the past

The wide range of Irma's porridge mixtures

With so many different porridge mixes it's hard to choose. I ended up choosing choose porridge mixture 1: spelled flakes, cranberries, cherries, currants, almonds and rice. This is the one I like the best!

Blend no. 1
(Price: 39 DKK)

The other porridge blends

Today I served mine with blueberries, honey and hazelnuts. But I have also tried with many other options like frozen berries from the supermarket, fresh apples and pears. I think most fruit works very well with the porridge and gives it a fresh and fruity taste. sometimes I cook the berries/fruit with the blend when I heat the mixture up and sometimes its only for the final topping. Make your own version based on your taste. 

Enjoy!

Quick and easy dinner

Most people know I love cooking but sometimes I seek a fast and easy option. 

Yesterday, I went for the easy option for dinner: 

rye bread with eggs, scrimps, homemade mayo and cress

Recipe for homemade mayo

Ingredients:
♥ 2 egg yolks
♥ 1 tsp mustard
♥ 1 tsp vinegar
♥ Salt and freshly grounded pepper
♥ Neutral oil (example rapsolie/rapeseed oil)

Method:
♥ Egg yolk, mustard, vinegar, salt and pepper whipped together
♥ Add the oil a little at the time while stirring the mixture, the texture will slowly thicken..
♥ When the right texture is achieved add salt and pepper (optional add a bit of lemon)

It is so easy, Enjoy!

(Sorry about the quality of the pictures I had to use my phone)

Sankt Peders Bageri

Sankt Peders Stræde 29

1453 Copenhagen K

Sct. Peter's Bakery is known for its Wednesday snails, which are being sold by 4000 every Wednesday. but since it is Wednesday today, I chose instead to go for one of their sandwiches as so delicious out as I stood outside the window.

The street

Outside the store

Chicken and bacon sandwich (DKK 45)

Score ♥♥♥

(Sorry about the quality of the pictures, I bring brought my camera so I had to use my phone)

Perch's Tea Room (since 1835)

Kronprinsensgade 5 
1114 Copenhagen 
http://www.Perchs.jp/Contents/english/index.html

Outside the store

The entrance to Perch's Tea Room is next to their store. 

To get there you need to go through an old stairwell, how charming...!

They have a large selection of teas, 150 to be more precise. 

My boyfriend preferred to try one of their green tea's. Even within this category the numbers of different green teas was to much so we gave up trying to choose which one would be best for our taste and asked instead the waiter for assistance.

One of the pages of the section of original green teas

Peach's Tea Room

We ordred one of the original green teas:

- Green Formosa Fragrant Jade, from Taiwan -

Green tea with with fragrant taste of flowers - the waitress said it was because the agriculture is surrounded by flowers and not directly a part of the blend 

The tea was served with freshly baked scones. 

The scones came with whipped cream and their own lemon curd and jam

Score ♥♥♥♥(♥)

Birthday Part 3

Grandma and I

Mom and Grandma

Birthday Part 2 - Lemon tart

My cousin and Rasmus

Recipe from How to Cook Like Heston, by Heston Blumenthal

For the pastry:
♥ 300 g plain flour
♥ 150 g unsalted butter
♥ 1/2 tsp salt
♥ 120 g icing sugar
♥ 3 large egg yolks
♥ 1/2 vanilla pod, the seeds
♥ Zest of 1 organic lemon
♥ 1 egg for the egg wash

For the filling:
♥ Finely granted zest and juice of 5 lemons
♥ 300 ml double cream
♥ 390 g white caster sugar
♥ 9 large eggs
♥ 1 large egg yolk

Method:

1. Using a mixer fitted with a paddle attachment, mix the flour, butter and salt on low speed until it becomes a sand like texture
2. In the meantime, in a tall container blitz together the icing sugar and egg yolks with a hand blender
3. Add the vanilla seeds and lemon zest to the egg yolk mixture and then add to the bowl in the and continue to mix on low speed until fully combined and a very soft dough has formed
4. Mould the dough into a flat rectangle and wrap it in clingfilm before placing in the fridge for at least 1 hour
5. Roll the pastry between two sheets of baking paper to a thickness of 2 mm, using two stacked 2 pence coins as guides, then place in the freezer for 30 minutes
6. Preheat the oven to 190ºC. Line a 26 cm tart tin (2.5 cm deep) with the pastry making sour two press it into the edges and leave the pastry hanging over the edge
7. Take a sheet of baking paper and scrunch it up several times two eliminera Any sharp edges. Prick the dough with a fork all over the surface. Place the baking paper on top and add enough coins (or baking beans) to fill the casing ¼ of the way up. Place in the preheated oven to bake for approximately 20 minutes or frem til fully cooked.
8. In the mean time, mix some of the leftover dough with an egg using a hand blender.
9. After 20 minutes, remove the baking paper and coins and, using a pastry brush, brush hele surface of the tart with the dough and egg mixture. This' liquid pastry vil sikre, at Any holes bliver sealed. Return the tart two the oven for an additional 10 minutes.
10. Remove the tart from the oven and the allow to cool completely.
11. When ready to bake, preheat the oven to 120 º C / gas mark ½. Place the baked pastry case in the oven to warm up.
12. Put all the filling ingredients into a bowl and mix together using a spatula. Place the bowl over a saucepan of simmering water and the allow two warm up frem til the temperature Reaches 60 º C. At this point, strain the mixture through a fine sieve into a jug. With a spoon, remove the bubbles from the surface of the liquid.
13. Slide the oven rack out a bit, then pour the mixture into the warm pastry case inside the oven. Fill the case two the top, slide the rack care fully back in, and bake the tart for ca 25 minutes or frem til the temperature of the filling Reaches 70 º C. Allow to cool completely at room temperature.
14. Just before serving, trim the overhanging pastry by running a sharp knife round the top of the tart tin and discard.

Enjoy!

Birthday Part 1 - Raspberry cheesecake

Kokkeriet

Kronprinsessegade 64
1306 København
http://www.kokkeriet.dk

Innovativ Michelin Restaurant with inspiration from Danish cuisine.

- THE MENU -

Snack

Snack

Snack

Snack

Appetizer

- Venison in ashes -

Mushrooms, smoked bouillon & spruce

(Wine: 2010 Chardonnay, "Tajna", Francuska Vinarija, Negotin)

- Patatoes -

Egg yolk, roe & bkanquette

(Wine: NV Champange, Oeil de Pedrix, Jean Vesselle)

- Monkfish -

Mussel juice, camomile & carrots

(Wine: 2010 Auxey-Duresses, Moulin aux Moins, Clos du Moulin)

- Veal & cracklings -

Sweetbread, lobster & elderberries

(Wine: 2009 Pinot Noir, Six Vineyards, Lemelson Vineyards, Willamette Valley)

- Confit of duck -

Cabbage leaves, apple & prunes

(Wine: 2006 Châteaneuf-du-pape, Domaine de la Vieille Julienne)

"Appetizer" before dessert

- Chocolate & cherries -

PX Sherry & beetroot

(Wine: 20 years Tawny Port, Porto, Burmester)

The dessert and I

Rasmus and the dessert

The petit fours, served with the coffee we ordred

Beetroot: Raspberry meringue with fresh herbs top

Carrots: White chocolate and sea ​​buckthorn jelly

The potatoes: Burned marzipan and chocolate

We had made a reservation until 19:30 and then left again at 23:30. it has been a really good dining experience and surrounded by a very personal service.

We started the evening with four snacks which were served one at time and eaten as finger snack. Then, a small appetizer was served before the actual menu of the day. Everything was just so delicious!! We were even lucky enough to get served one of the dishes twice for free - Confit of duck - sometimes you just get lucky :)

Before we were served the dessert we also got a small dessert appetizer - the waiter had a proper word it but unfortunately I have forgotten this magic word, but eh..., dessert appetizer sounds very good right?

After the dessert, my boyfriend couldn't resist ordring a cup of coffee. I think it's because he knows that the coffee will be served with petit fours :) Take a look at the petit fours, you have to admit that these are cute, the little garden of SWEET vegetables :)

What a wonderful evening!! 

good night...

Score ♥♥♥♥♥♥