Bake, Learn, Love: A Bilingual Danish-English Cookbook

By Coledown Bilingual Books

Ready to embark on a baking adventure like no other? Look no further than Bake, Learn, Love, the ultimate cookbook that brings together the irresistible allure of Danish pastries and the magic of bilingual learning!

Indulge your taste buds in a delightful journey through the world of Danish cakes and cookies, while immersing yourself in the joy of mastering a new language. As you whisk, knead, and savor your way through mouthwatering recipes, you'll also be treated to the sweet symphony of Danish phrases guiding you every step of the way.

Discover how to say "smør" for butter and "kage" for cake, all while whipping up classics like Kanelsnegle (Cinnamon Snails) and Drømmekage (Dream Cake). 

Whether you're a passionate polyglot or just starting your bilingual journey, Bake, Learn, Love makes learning Danish an absolute treat! Experience the magic of mastering new phrases, while your kitchen fills with the heavenly aroma of fresh-baked delights.

So, grab your apron, get ready to roll out some dough, and join us on this delightful expedition where baking and bilingual learning go hand in hand. Bake, Learn, Love is more than a cookbook – it's an adventure that will tickle your taste buds and expand your linguistic horizons, one scrumptious bite at a time!

Get ready to Bake, Learn, and Love every moment of this sweet journey!

• Language: English
• Publisher: Coledown Bilingual Books
• Release date: Jul 20, 2023
• ISBN: 9798223202394

Book preview

Klassiske Kanelsnegle (Classic Cinnamon Snails)

Ingredienser:

- 25 g gær (25g yeast)

- 2.5 dl mælk (2.5 dl milk)

- 75 g sukker (75g sugar)

- 1 tsk vaniljesukker (1 tsp vanilla sugar)

- 1 æg (1 egg)

- 400 g hvedemel (400g all-purpose flour)

- 75 g smør (75g butter)

- 1 spsk kanel (1 tbsp cinnamon)

- 75 g sukker (75g sugar)

Fremgangsmåde:

1. Opløs gæren i lunken mælk og tilsæt sukker og vaniljesukker. Lad blandingen hvile i 10 minutter. (Dissolve the yeast in lukewarm milk and add sugar and vanilla sugar. Let the mixture rest for 10 minutes.)

2. Tilsæt ægget og rør godt rundt. Tilsæt gradvist hvedemelet og ælt dejen godt sammen. Lad dejen hæve i 30 minutter. (Add the egg and mix well. Gradually add the all-purpose flour and knead the dough thoroughly. Let the dough rise for 30 minutes.)

3. Rul dejen ud til en rektangel på en melet overflade. Smelt smørret og pensl dejen med halvdelen af smørret. Bland kanel og sukker og drys det jævnt over dejen. (Roll out the dough into a rectangle on a floured surface. Melt the butter and brush half of it over the dough. Mix cinnamon and sugar and sprinkle it evenly over the dough.)

4. Rul dejen stramt sammen fra den lange side og skær den i skiver. Læg skiverne på en bageplade med bagepapir og pensl med resten af smørret. (Roll the dough tightly from the long side and cut it into slices. Place the slices on a baking tray lined with parchment paper and brush with the remaining butter.)

5. Bag kanelsneglene i en forvarmet ovn ved 200°C i ca. 12-15 minutter, indtil de er gyldne. (Bake the cinnamon snails in a preheated oven at 200°C for about 12-15 minutes or until golden brown.)

Hindbærsnitte (Raspberry Bars)

Ingredienser:

- 200 g smør (200g butter)

- 200 g sukker (200g sugar)

- 1 tsk vaniljesukker (1 tsp vanilla sugar)

- 1 æg (1 egg)

- 400 g hvedemel (400g all-purpose flour)

- 200 g hindbærmarmelade (200g raspberry jam)

- Flormelis til pynt (powdered sugar for decoration)

Fremgangsmåde:

1. Pisk smør, sukker og vaniljesukker sammen, indtil det bliver lyst og luftigt. Tilsæt ægget og fortsæt med at piske. (Beat butter, sugar, and vanilla sugar together until light and fluffy. Add the egg and continue to beat.)

2. Tilsæt gradvist hvedemelet og ælt dejen sammen. Del dejen i to lige store portioner og tryk dem flade. Pak dem ind i plastfolie og lad dem hvile i køleskabet i 30 minutter. (Gradually add the all-purpose flour and knead the dough. Divide the dough into two equal portions and flatten them. Wrap them in plastic wrap and let them rest in the refrigerator for 30 minutes.)

3. Rul den første portion dej ud på en melet overflade, så den passer til en bageplade. Fordel hindbærmarmeladen jævnt over dejen. (Roll out the first portion of dough on a floured surface to fit