Swedish Blueberry Soup
It's a dessert! And yes, it's called Blueberry Soup (Blåbärssoppa), not blueberry juice. It warms you up in winter and cools you down during summer --- and the best part? It's absolutely delicious!
FULL RECIPE:
Danish Raspberry Bars (Hindbærsnitter) 丹麦山莓夹心饼干 | Danish Dessert Recipe | Not Pop-Tarts
These are everyday treats! Danish Raspberry Bars (Hindbærsnitter) 丹麦山莓夹心饼干 bring dazzle, sparkle, luster, and fun to the celebrations. I love them, kids love them, and Danes everywhere remember cozy times from their childhood.
Looking a bit like cookie sandwiches, their layers are simple and clear. The two layers of pastry hug a raspberry jam filling. A powdered sugar and lime icing dotted with colorful sprinkles completes the treat. There is a widely repeated story that the beloved Danish fairytale author Hans Christian Andersen preferred “hindbærsnitter” over all Danish pastries.
For a Christmas theme, I decided to use Red and Green food coloring to create a seasonal vibe. These Danish Raspberry Bars (Hindbærsnitter) are perfect for individual snacks, larger parties and family gatherings.
If you are interested in other Danish food ideas, check out my Bishop Absalon’s Deluxe Danish Nut Bread (
I hope you enjoy this Danish Raspberry Bars Recipe (Hindbærsnitter Opskrift) !
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0:00 Intro
0:40 Prepare the Dough
2:37 Make the Pastry Sheets
3:55 Prepare the Icing
4:48 Assemble the Raspberry Bars
6:18 Presenting and Tasting
6:40 Dancing
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Tags: #cookcookgo #DanishRaspberryBars #Hindbærsnitter #Danishdessert #Danishpastry
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TORTA ALLA ARANCIATA E LAMPONI (RASPBERRY AND ARANCIATA CAKE) by Silvia Colloca
Cook Like an Italian Season 3
Ingredients:
3 eggs
200 g caster sugar
4 tbsp extra virgin olive oil
170 g fresh full-cream ricotta, well drained
270 g 00 flour, sifted
16 gr of baking powder
finely grated zest of 2 oranges
125 ml of aranciata
125- gr of raspberries (save 4-5 for the glaze)
For the icing
100 gr f icing sugar
3 tablespoons of aranciata
Method:
Preheat the oven to 180°C, conventional . Grease and flour a Bundt tin.
In a large bowl, beat the eggs with the sugar until pale and creamy. Add the olive oil and ricotta, aranciata and mix until smooth.
Gently add the orange zest, berries and fold in.
Pour the batter into the prepared tin and bake for about 35–40 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool completely for 1 hour.
Make the glaze by mixing icing sugar and aranciata, crush the saved berries with fork to tint the glaze pink and mix well, and pour over the cool cake.
EASY NO-BAKE Raspberry Cheesecake Bars!
These raspberry & white chocolate cheesecake bars here are an ideal sweet summer pick me up and take minimal fuss!
Serves: 10
Ingredients (US & METRIC):
200g/7 oz plain digestive biscuits/ graham crackers
100g/1 stick unsalted butter
400g/14 oz good-quality white chocolate, broken into pieces
250g/9 0z full-fat cream cheese
200ml/7 fl oz double/heavy cream
250g/9 oz mascarpone cheese
250g/9 0z raspberries, half mashed to a puree and half whole
Get the full method here:
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French Mixed Berry Soup I Mixed Berry Soup Raspberry
French Mixed Berry Soup I Mixed Berry Soup Raspberry
French Mixed Berry Soup I Mixed Berry Soup Raspberry
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French Mixed Berry Soup
Yes, you heard that right. This is a soup and it is made of fruit, berries to be precise. Using fruit in a soup is not something many think of doing, and though it is not a classic French custom, it is certainly not unheard of. Fruit soups have their origins in Scandinavian foods where berry fruits especially, are highly valued for their nutritional qualities and also, there are many which grow wild and so are free for the picking.
. Why we would not use the berries in the same way as we do vegetables is a mystery but born mainly of that fruit is seen as a dessert, not a savoury, but the clever spicing of these fruits, blows that theory out of the window
Former French Food expert Rebecca states on the subject of the dish Fruit soups are a seasonal luxury that sometimes doesn't occur to home chefs. I came up with this refreshing chilled berry soup recipe after one too many trips to the local pick-your-own berry patch in the mountains. Vibrant, fresh mixed berry flavor is the main star of this not-too-sweet soup, with just a mild hint of berry cobbler spice to make it comforting.
Give it a go, you may well be surprised and a whole lot healthier.
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