Yesterday I posted photos of a loaf of bread I made. It was the first yeast bread I've baked in Denmark, and I was rather happy with the results. I adapted a recipe for white bread from an America's Test Kitchen cookbook. Instead of all white bread flour, I added 1.5 cups of Grovhvede, which translates to course wheat, and has flecks of oats, flax, and other seeds. The bread has a good flavor but is just a little too dense. Next time, I would add even more wheat and try to figure out how to make the texture slightly lighter.
Tonight for dinner I made carrot soup and croc monsieur sandwiches. For the carrot soup I adapted a recipe from 101 Cookbooks. I used all the same ingredients but I only had bagged carrots, so I used those, and then I ran the soup through a food mill. Instead of olive or an infused oil, I topped mine with a tiny bit of heavy cream. It tasted good, but I thought the juice of a half-lemon gave it a slightly tart flavor. Maybe my lemon was extra juicy, who knows. For the croc monsieur I used my homemade bread, spread each slice with some heavy cream (you can also use creme fraiche or soy cream), a slice of black forest ham, and a slice of cheese (I used a sliced, white Danish cheese called Samso, but you can use practically anything you like that melts well under the broiler). For dessert I put a digestive biscuit in the bottom of a ramekin, topped it with sliced strawberries, and poured a little bit of warm chocolate ganache on top.
Tonight I will look at burger recipes and recipes for banana bread. I have at least eight very ripe bananas that need attending to.