Ingredient: A bit of water
Market Scene, Pieter Aertsen,1569

Carrots in lemon and theme

This is a super simple recipe for lemon steamed carrots, that we cooked for the medieval inspired larp event this winter.

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Carrots in lemon and theme
A simple side dish
Market Scene, Pieter Aertsen,1569
Course Side dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Side dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Market Scene, Pieter Aertsen,1569
Instructions
  1. Clean the carrots and cut them into similar sized pieces.
  2. Peal the lemon and juice it.
  3. Place the carrots in a pot and pour the juice over it. If it seem like it is a bit too dry add a bit of water. You only need a little bit of liquid to cook the carrots.
  4. Add the lemon peal to the pot.
  5. Cook the carrots under a lid. Remember to test them so they don\'t got too soft. You want them with a bit of bite.
  6. Drain the carrots and place them in a nice dish and sprinkle the theme over.
Recipe Notes

Source: Smag på maden

Danish “Fastelavnsboller”

Old school danish buns served at carnival, which is held on the day leading up till lent. It is a bun filled with custard.

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Danish "Fastelavnsboller"
Old school danish buns served at carnival, which is held on the day leading up till lent. It is a bun filled with custard.
Course Baked Goods, Buns
Cuisine Danish, Holiday Food
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
buns
Ingredients
Custard Filling
Dough for the buns
Frosting
Course Baked Goods, Buns
Cuisine Danish, Holiday Food
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
buns
Ingredients
Custard Filling
Dough for the buns
Frosting
Instructions
Custard filling
  1. Milk, cream, sugar and vanilla to the boil and remove from heat.
  2. Wip eggs and cornstarch together.
  3. Mix the egg mixture and milk mixture into the pan and bring to the boil again and remove from heat.
  4. Set the filling aside to cool while you make the dough.
Dough for the buns
  1. Heat the milk until it is warm and melt the butter in milk.
  2. Dissolve the yeast in the milk and butter.
  3. Add the eggs. Then add the sugar and flour a little at a time until you have a dough that looks like ordinary dough.
  4. Knead it.
  5. Preheat the oven to 200 C
Assembling and baking
  1. Roll out the dough and cut squares out of the dough.
  2. Roll out the dough and cut squares out of the dough. Place a teaspoon of the filling in the middle of the dough square
  3. Fold the corners into the filling so ends is under the ball. It is a bit like making dumplings. Put the bun on baking tray (with baking paper) with the gathered ends under it.
  4. Put the bowl on baking tray (with baking paper).
  5. Leave to rise for the 20-30 min
  6. Bake the buns for 20-30 minutes at 200 C.
Frosting
  1. Start with icing sugar and cocoa and pour a little water at a time until you have a reasonable thickness glaze
  2. Frost each bun once they have cooked a bit from the oven. Or you will have frosting all over.
  3. Leave the buns to cool before eating them.