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Cleaning/decluttering the kitchen, Flylady Zone 2 (October 2019)

on October 07, 2019

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I'm Diane in Denmark - welcome! Let's get organized!

Welcome - let's get organized! Follow me on Instagram and YouTube for daily motivation and fun!

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Danish Meatloaf 'Forloren Hare' (Mock Hare)

Today I'm making Forloren Hare for dinner. I'm actually making two - one for tonight and one to put in the freezer for later. I never ate meatloaf until I came to Denmark in 1998 - it's not something that we ever ate in our family in Scotland. But I can't get enough of it now - especially the sauce I drown it in ;)

[If you'd like imperial measurements, my recipe is here.] You'll need:
1 onion, 1 carrot and 1 clove of garlic (see below)500g minced pork/veal/beef, any combination you like. The traditional Danish combo is ½ veal + ½ pork and it comes ready mixed in the supermarket.1 dl breadcrumbs (also from a packet)salt & lots and lots of pepper!1 eggabout 1 dl cream or milkAnd for cooking it:
packet of bacon (long strips)2.5 dl milk2.5 dl hot waterstock cubeAnd for the (heavenly) gravy, 'brown sauce' or brunsovs:
½ to 1 dl cream or milk1-2 spoons of Maizena (sauce thickener)1 tablespoon redcurrant jelly (you want a bit of sweetness)salt & pepper (d…

Danish Marcipan Cake - Mazarinkage

One of the cakes I've baked for tonight's party (a parents only party in DS10 class - yeehaw!) is this Danish Marcipan Cake, Mazarinkage. Guess what? Super simple! Feeds a lot of people. Tiny slices. Super heavy on the calories ;) Need I say yum?

You'll need:

250g or 10oz marcipan250g or 10oz butter250g or 10oz sugar3 eggs125g or 5oz plain flourAnd you'll probably want one of these...

Cut the marcipan and butter into big chunks and throw in your mixer. Pour over the sugar and the three eggs. Whizz until it's well mixed. Add the flour and whizz again.

Pour and scrape every last drop of the mixture into a cake tin. 24cm or 9 inches in diameter. I use a springform one and line it with baking paper.

Bake in a preheated oven at 300f or 150c for about 45 minutes- should be golden on top.

Leave to cool before you take it out of the tin. I like to turn it bottom up on a plate - don't you just love a flat bottom? ;)

If you like, you can cover the top in chocolate (melt …

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