My Amsterdam guide

Between all the preparation for my exams, I’m dreaming back to Amsterdam. Amsterdam really made a great impression on me, and I really hope that I soon will return to the city.

What I really love about the city is the small channels, with is houseboats and small bridges. Beside that I like the medieval look of the houses and that the houses is really narrow. The history behind it is; the more money they had, the more wider house they build.

When I was in Amsterdam I visited Museum Van Loon. The museum tells the story of the Van Loon family, which have been closely connected to the city of Amsterdam. The museum show how a prosperous family earlier have been living, and how the fashion was at that time. I must say the fashion at that time was lovely, just take a look on the pattern suit.

I also went to Eye, where you can see and try the technological developments film has undergone. 😀

Amsterdam has also great shopping opportunities. You can visit the nine streets or some more local markets, where you can find vintage items or crafts; like these handmade wood figures for painting.

I promise that I in my next post will show you, what’s in the shopping bag.
Maybe you can guess what it is? 

Now the most important part of the trip; the food. Amsterdam offers you all; from India, Chinese, to Italy, French. You can have dinner at a Michelin star restaurant, where I had a food-journey at Lastage, or small cafes.  It is a good idea to check up on the eating places in Amsterdam. Do yourself the service and see what other people recommend on sites like TripAdvisor, because some of the places are great others just tourist traps.

Some of the places I really can recommend”Ijssalon Tofanni” they have an amazing ice cream and sorbet. They even has a soy ice cream if you are lactose intolerance.

If you like Chinese/Asian food then visit  “New King”. The food is great and really reminds me of my summer vacation in Hong Kong. The only thing that I don’t think they do in China is; in Amsterdam you eat roasted onion with the rice? 😀

On my trip in Amsterdam I also visit the small place “Omelegg“. The place has the most delicious omelet, served with salad and bread. You really get a tasty meal for a fair price. I couldn’t eat mine up. I was so full that I skipped dinner and took a midnight snack when traveling home.

The only thing I missed in Amsterdam was my WiFi. Sometimes you could find places/spots with free WiFi, but then the WiFi wasn’t good.

I hope you enjoy this post, like i enjoy the trip.
Have you ever been in Amsterdam? If so, have you visit some of these places, or what can you recommend?

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Filled CupCakes

I used my Valentine’s Day treating myself with these lovely Chocolate Cupcakes which where filled, not only with love, but also with Vanilla Cream Cheese, a fashion magazine and a cup of Chocolate, yummy 😛
How was your Valentine’s Day ❤

Chocolate is one of the best way to enjoy life, but making cake including chocolate is just delicious.
I have actually wanted to make these cupcakes the whole week, because last weekend my sister call me and ask me if I had any idea to bake some really delicious cupcakes and my first thoughts was these.

If you want to treat yourself or someone else these days, you should try these out.

Cupcakes 

300 g Flour ( I use a whole grain flour)
280 g Sugar (I use Stevia for a sugarfree version)
100 g Greak Yoghurt
½ tsp. Baking Soda
1 tsp. Baking Powder
2 tbsp. Coca Powder
4 ml. Milk
1 tsp. Lemon Juice

evt. 50-80 g Chopped Chocolate or/and 50 g chooped nuts

Frosting
200 g Cream Cheese
100 g Greek Yoghurt
3-5 tbsp. Confectioner’s sugar (I used Stevia for sugarfree version)
2 tsp. Lemon Juice
1- 1½ tsp. Vanilia ekstract of vanilla beans.

CupCakes

In a bowl mix the water, milk and lemon juice. Let it stand on the kitchen table for two minutes.
in another bowl sieve the flour, coca powder, baking soda and powder.

Add the sugar and the greek yogurt to the wet ingredients.
Mix it well together so the sugar is dissolve.

Add the flour mixture to the wet ingredients and mix it well to it is smooth.
Fill each muffin liner 1/2-2/3 full and bake the cupcakes at 350 F (180 C) for 20-30 min.
Let the cupcakes cold down when they are done.

Cream Cheese Frosting
In a bowl whisk together the cream cheese, greek yogurt and the confectioners sugar.
Add the vanilla extract/vanilla bean and the lemon juice. Mix it well together.

When the cupcakes are cooled you can fill them with the frosting.

Make a hole in the top of the cupcake. A piping tip is perfect to the hole.

Fill the hole with frosting. Place back the top in the hole. Top your cupcake with the frosting.

These Cupcakes are filled with love and with a little hidden surprise. Enjoy your cupcakes.

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Cupcakes

3 dl Skummemælk

1 dl Vand

100 g skyr, gr

1 spsk Citronsaft el. edikke

1 tsk. Bagepulver

½ tsk. Natron
300 g Hvid Hvedemel
2 spsk.+ 1 tsk. ISIS SØD el. andet tilsvarende til 250-280 g sukker.
2 spsk. Bagekakao

Evt. 5o g Hakket Chokolade og 50 g hakket nødder. (Valgfrit)

Cream Cheese Frosting
200 g Flødeost
100 g Cheasy Skyr
1 tsk. vaniljepulver
1 tsk. citronsaft
3-5 spsk. Florsød

Cupcakes
I en skål tilsættes mælk, vand og citronsaft/edikke. Lad det står i et par minutter.

Si mel, kakao og natron sammen i en anden skål. Tilsæt også evt. hakket chokolade og nødder.

Tilsæt de våde ingredienser til tørreingredienser.
Tilsæt sødning og pisk det til en ensartet og luftig dej.

Fordel dejen i muffins forme og bag dem ved 180 C i ca. 20-30 min.

Lad muffine køle helt af, inden de fyldes med cream cheese frosting.

Frosting
Pisk flødeost og skyr sammen. Tilsæt sødning, vaniljepulver og citronsaft, og pisk det hele luftigt.

Når du skal fylde cupcakes er en tyl virkelig god til, at lave hullet i toppen. Ellers kan du forsigtig gøre det med en ske eller en kernehusfjerne mm.
Overstående billederne viser, hvordan du gør.

Homemade Toffee

HI dear friends. I hope you’re enjoying the second week of December. Last Monday I got my problem statement for my study program project. I have now two weeks to write the project at home. My project is about the spanish flu in 1918-1919 in the subject of biology and history. Therefore I may be a bit away from Blue Ducklings while I’m writing this project, but when I take a break I will be working on Blue Ducklings.
Have you ever tried to make your own toffee? It is super easy, delicious and you can make them just as YOU want them to be and taste. I like trying to make thing from the scratch and trying different flavors out.

You will need
• 2 dl (200 g) Heavy Cream
• 2½ dl (250 g) Sugar
• 1 dl (145 g) Syrup
• 100 g (1 stick)  Butter
• Taste: 1-2 tsp. Vanilla extract or 2 tbs. Coca or 1-2 tsp. liquorice powder or other flavoring powder.

Melt the butter the butter in a pot. Add the rest of the ingredients to the pot and let it boil for 30-45 min while you stir in it. It is done when it has a temperature on 124°C or 255°F. If you don’t have a thermometer that can go to this high temperature, you can take a glass of COLD water and pour a few drops of the mixture down in the water. If the toffee gets hard and doesn’t dissolve in the water, the toffee is done.
Pour the toffee mixture on a covered sheet or box and let it cool down. Cut out the toffee in a proper mouth size.
ENJOY AND YUMMY.
I pour my mixture out on a sheet which makes my toffee a bit thin, but then I fold the toffee over so it gets double.
Make the toffees as a gift for your beloved or as a hostess gift in these coming up Christmas events.

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Jeg skriver lige nu SRP om Den Spanske Syge i Biologi og Historie. Jeg kan derfor godt være at bloggen vil være lidt stille de næste 2 uger, hvor jeg har skriveperiode. Jeg vil dog prøve engang imellem at tage en pause, og så arbejde på Blue Ducklings.

Har du nogensinde prøvede at lave dine egne karameller? Det er super let, lækkert og du kan selv bestemme og eksperimentere med smagen.

Du skal bruge:

• 100 g Smør
• 1 dl lys sirup
• 250 g sukker
• 200 g Piskefløde
• 1-2 tsk. vanilje ekstrakt el. pulver eller. 2 spsk. kakao eller. 1-2 tsk. lakridspulver. Du kan også bruge andet smags givende pulver.

Smelt smøret i en gryde. Tilsæt de øvrige ingredienser og lad det koge imens du rør rundt engangimellem. Når massen har en temperatur på 124° er karamellerne færdige. Har du ikke et termometer som kan håndtere så høje varme, kan du også bare tag et glas koldt vand. Dryp et par dråber af karamelmassen ned i vandet. Bliver karamellerne hårde og ikke opløst i vandet, er de færdige. Hæld massen ud på en beklædt plade eller boks og lad dem køle af. Skær/klip stykkerne ud i passende størrelser, og nyd dine hjemmelavede karameller.

Jeg hældte mine karameller ud på en plade, hvilket gjorde dem en smule tynde. Jeg foldede derfor massen, så den var dobbelt.

Lav karamellerne som en gav til dine kære, eller som en værtindegave til julens begivenheder.

 

The Best – Chocolate Chip Cookies

The autumn afternoon gives some perfect opportunity to do one of the things I love most; cooking. These Chocolate double chip cookies are a classic cookie and perfect to the afternoon tea, coffee or chocolate. These cookies are simple, delicious and so easy to make, that there is no excuses to no making them.

For 24 cookies

• 500 g All-purpose flour
• 350 g Brown Sugar
• 1½ tsp Baking Soda
• 1½ tsp. Baking powder
• 1 tsp. Salt
• 2 tsp Vanilla extract
• 300 g Butter at roomtemper
• 2 eggs
• 225 g Dark Chocolate chips or chopped dark chocolate
• 225 g White Chocolate chips or chopped white chocolate

In a bowl mix, flour, baking soda and powder together, set aside.
In another bowl mix the butter and sugar well together, so it is light and fluffy. Then add one of the eggs at the time.
Add the vanilla extract and mix.
Add the flour mix a little at the time until the dough is gathered and smooth.
Fold in the chocolate chip/chopped chocolate with a spoon.

With your hands make 24 balls of the dough and place it on a baking sheet. DON’T push them flat. Bake the cookies in a preheated oven for 15-20 minutes or to they are golden.

You can replace 225g of the chocolate with chopped hazelnuts, dried cranberries or what you like.

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Efteråret giver mulighed for, at jeg kan gøre en af de ting jeg elsker, bagning. Disse Chokolade Chip Cookies er en klassisk småkage, og er perfekte til eftermiddagskaffen, tea eller varm chokolade. De er simple, lækre og så lette at lave, så der er ingen undskyldninger.

For 24 småkager

• 500 g Mel
• 350 g Brun Farin
• 1½ tsk. Bagepulver
• 1½ tsk. Natron
• 1 tsk. Salt
• 2 tsk. vaniljepulver /ekstrakt el. Korn fra ½ vaniljestang.
• 300 g Blødt Smør
• 2 æg
• 225 g Mørke Chokolade Knapper eller hakket mørk chokolade
• 225 g Hvide Chokolade knapper eller hakket hvid chokolade.

Bland mel, bagepulver, natron og salt i en skål. Sæt skålen til side.
Bland smør og sukker sammen med en elpisker, så det er luftigt og lyst.
Et af gangen tilsættes æggene, og herefter vaniljen.
Langsomt tilsættes lidt af melet af gangen, indtil dejen har samlede sig og er ensartet.
Vend chokoladestykkerne i dejen med en spatel eller ske.
Form med hænderne 24 små kugler og placere dem på en bageplade. TRYK ikke småkagerne flade, da de flyder ud.

Bag småkagerne i en forvarmet ovn i 15-20 min el. indtil de er gyldne.
Du kan evt. bytte 225 g af chokoladen ud med hakket hasselnødder, tørret tranebær eller andet.

Xoxo Blue Ducklings

Matcha Tea

More and more people are discovering the old japanese Matcha powder. Matcha is a very populare  in Asien and is now also getting populare in the west. Matcha is a superfood which you can use to bake with, make smoothies, as tea and much more. When I this summer was in Hong Kong I tried Matcha tea and a swiss roll with Matcha, I also saw matcha waffles but I didn’t geat a chance to try them. Besides that it taste amazing and has the most beautiful jade green colour, it do also has some great benefits for your body. Matcha is high on antioxidants, chlorophyll and amino acid. It is a delicious and tasty health boost. Matcha should also give you more energi, help your metabolism, reduce stress in your body, help you focuses and make you relax.
Pukka has a version of the Matcha tea as tea bag, but I perfered it as powder.
If you don’t have tast the amaxzing Matcha yet, you must try it… ❤

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Flere og flere mennesker får øjnene op på den gamle japanske Matcha pulver. Matcha er meget populært i Asien og bliver nu også mere og mere populære her i vesten. Matcha er et superfood som kan bruges til bagning, smoothies, som te og meget mere (kun fantasien sætter grænser). Da jeg i sommers var i Hong Kong smagte jeg Matcha te og en matcha roulade og jeg matcha vaffler, desværre fik jeg ikke smagt dem. Udover at det smager fantastisk og har den mest fantastiske jade grønne farve, så har det også nogle fantastiske fordele for din krop. Matcha har et højt indhold af antioxidanter, klorofyl og aminosyre. Det er en lækker og smagfuld sundhedsboost for din krop. Matcha skulle også forøge dit energi niveau, hjælpe stofskiftesystemet, reducere stress i kroppen, hjælpe dig med at fokusere og slappe af.
Pukka har Matcha te i teposer, jeg fortrækker det dog som pulver.
Hvis du endnu ikke har prøvet Matcha så må du altså prøve det.. ❤

Xoxo Blue Ducklings

Mysli/nødde bar

  
Disse müslibar/nødde-kerne bar er super lækre, sunde og  perfekt som en efter middags snack. I skal selvfølgelig ikke snydes for en opskrift, så den får i her.

Mysli/nødde-kerne bar

12 bar af ca. 47 g 

Ingredienser;

• 4 dl kerne/ nødder (Jeg brugte 1 dl af mandler, hørfrø, sesam, solsikkekerner og græskarkerner.)
• 1 dl mel (Jeg benyttet rugmel).
• 2 dl mysli eller havregryn
• 1 tsk kanel
• 1 tsk kardemomme
• 1 tsk bagepulver
• 1 spsk ISIS Sød (ca. 120 g sukker)
• 1 æg
• 1-1.5 dl vand

Fremgangsmåde:

Bland alle de tørre ingredienser sammen. Tilsæt herefter ISIS Sød, vand og æg.

Tryk det ud i en passende form i et lag på 1-2 cm.

Bag dem i ovnen på 175 grader i ca. 15-20 min. (Afhænger af, hvordan din ovn er).

Recepies for super Healthy mysli/nuts snack 

Ingrediens;

• 400 dl seeds/nuts (i used 1 dl of almonds, pumpkin, sunflower, seasame and linseed ) 
• 2 dl. Mysli or oats 
• 1 dl flour (I used whole wheat)
• 1 ts. Cinnamon 
• 1 ts. Cardamom
• 1 ts. Baking soda 
• Sweetenning (120 g cast sugar)
• 1 egg 
• 1-1.5 water 

Mix all the dry ingredients, then add sweetening, egg and water. Mix well. 

Pressure it out on a baking pan, so it has a thicknes of 1-2 cm. 

bake it for 15-20 min. In a preheated oven on 175 grade Celsius. 

Enjoy

Xoxo Blue Ducklings