Tuesday, October 30, 2012

While We Wait

I'm very proud to present this lovely pre-Christmas issue.
Among other things, you can visit a beautiful castle in Düsseldorf, which is simply amazing and fairytale-like. Make the most beautiful decorations using old baking tins and chocolate molds. Delicious recipes with pomegranate that are also super decorative with their striking red color. Herbs and spices are good for other things than just cooking. Decorate for Christmas with all of the decorative plants and spices – really different but beautiful. We’ve made a visit to a candy making shop, which turned into a really nice article. See the process from start to finish – you can almost taste the candy just from looking at the pictures. That's all I'm going to reveal. Hurry down to your local retailer to find the magazine! So I'll wish you happy reading and just let you know that you can look forward to our beautiful December issue, which will hit the stands later this month. /Tina

Friday, October 26, 2012

Dine and Dash...

A new trend has been spreading through the office out here.

It started in Susanne's family. Her parents really wanted to see her and the kids. But fitting in whole or even half days or evenings can be difficult. Everyone has a busy and active life, including Susanne's parents. But now they've come up with an ingenious solution.

They call it Dine & Dash.

Basically, Susanne's parents cook a meal – just a simple casserole or whatever they feel like and have time for. Susanne and the kids come over to eat, visit for an hour or so and then "dash."

Susanne is thrilled to get out of cooking, her mom enjoys´making them a meal – and everyone is happy that they get to see each other more often. The fact that it's very informal and everyone goes their separate ways after the meal means that everyone can make it and everyone feels more more a part of each other's everyday lives.

So over the last few months, the concept has spread to several other families here.

And now we're passing on the idea. You could also use it as a way to spend more time with neighbors,colleagues or friends – anyone that you don't see as often as you'd like. You could take turns cooking...

Susanne just visited her parents yesterday. The menu was roast beef, baked potato wedges and béarnaise sauce...

They don't have dessert every time, but yesterday her mom had just got a lot of fresh raspberries from a friend, so she made Jane's swiss roll from our recipe book, only with raspberries instead of strawberries – YUM!!

This is still my favorite dessert... So here's the recipe one more time:

Strawberry Roulade

What you need:
8 oz (200g) Marzipan
8 oz (200g) Egg Whites
12 oz (300g) Sugar
4 oz (100g) Hazel Nut flakes

4 1/4 C (l ltr.) Whipping Cream
20 oz (500g) Strawberries

What you do:
Knead the marzipan with 50 g egg whites. Beat 150 g egg whites until they are stiff. Carefully fold the sugar into the egg whites. Fold in the marzipan. Spread the dough out onto a piece of baking paper measuring 33 x 40 cm. Sprinkle hazel nut flakes on top. Bake for about 15 minutes at 180°C. When the bottom has cooled off completely, flip it over onto a new sheet of baking paper so that the nuts are facing down. Spread the whipped cream and strawberries thickly on the bottom. Use baking paper to roll the roulade. Decorate the tray with strawberries before serving.

Friday, October 19, 2012

Christmas All Year Round

Around here, we’re occupied with Christmas practically year-round. Right now, the Christmas orders are being processed and sent out by Sanne and Lars from the warehouse. And soon our first Christmas issue of the year will be on its way to the stores (it’s just arrived, fresh from the printer’s, today). Before we get to that point, many, many hours of work have been put in throughout most of the year. Dorte and Jytte are in China right now buying materials for our Christmas collection 2013: beads, ribbon, small metal trinkets for decoration, etc. Thus right after Christmas, Dorte will get to work designing the Christmas collection for next year. It’s an ongoing process, which is always underway in some way or other. Ideas often crop up at the strangest time, and inspiration has a way of its own of course.

By the time February comes along, the handmade collection is roughly in place, and we’re making samples and assembling materials. Sometimes we have an idea about using recycled materials, which requires a special effort in order to accumulate the materials needed for the amount of Christmas decorations that we sell now. This is the reason why you sometimes see an item with only a limited number available.
After several tweaks, the collections fall into place little by little. Dorte and Helle start working on the layout for each small item, and the printed matters are ordered. Once we receive them, Jane and her team start making the final samples together with Dorte.

We have to order materials, calculate hours of work, etc. Then the items need to be photographed and put up for sale. All this must be accomplished before May 1st – that leaves us one month to spare for final corrections and to get all the pictures put on the website.

When we get to June 1st, our “Christmas group” is opened up for the year’s collections, and the stores can begin to pre-order the items. This is also when the actual production begins over here in Jane’s workshop.
So as early as May and June, we’re well underway with paper cones, Christmas scents and Christmas balls.

Here at the editorial office, we shoot Christmas photos from September through January each year. Then it’s all about Christmas cookies, candy and decorations – sometimes as early as September.

Luckily, our kids are old enough to understand what we do – because for a few years, they were all confused about Christmas trees and presents so early in the year. And the presents were all empty!! These days, maybe they’re used to it as well as to Christmas candy in October, which Susanne and I were just out shopping for today – no complaints about that!
Luckily, none of us have been put off from wanting to decorate at home either – once the “real” Christmas approaches.

This year, I think I’ll decorate this pretty sink with pine and spruce and hang it in the courtyard to welcome our holiday guests. If I’m lucky, perhaps I can also hang a couple of our new lanterns that we just designed… That’s another story altogether, which we’ll share with you some other day. /Vivian

Here is a recepi for you :)

Date Balls

- A wonderful, healthy snack – recipe by Kristine – www.krissers-cookiecrumble.blogspot.dk

Makes about 25 date balls

8 oz (200 g) pitted Dates
4 oz (100 g) Oats
4 oz (100 g) Almonds

Combine dates and almonds in a blender to form a coarse, sticky mass. Transfer to a mixing bowl and stir in the oats to combine well – knead the mass on the counter a bit if needed. Roll into delicious, bite-sized balls.
Try them for breakfast, as an afternoon snack or just as a sweet but healthy treat.
Store these healthy and delicious snacks in a sealed container in the refrigerator until they’re all gone :)

Monday, October 15, 2012

Hi everyone!

Some people are of the opinion that everybody here at the office is more or less crazy. Even some staff members occasionally make remarks like that – usually with a smile but still with a poorly disguised grain of truth. They actually mean it. And…they’re probably right to some extent!

This is to mean that once we get an idea, we feel compelled to make it a reality right away. Or yesterday, if possible. Oftentimes, we get so excited about the idea that we become practically euphoric. Luckily, our co-workers are just as crazy…and ready to go along with our crazy ideas – sometimes they even bring them to the table themselves!

It sometimes happens that these ideas bring along exceptional challenges. We actually have plenty to do around here at the moment. We’re still making plenty of Christmas decorations in Jane’s production department. We have several people working almost round the clock. Large Christmas orders are being shipped out daily and we’re still getting new orders in as well. In the editorial office, Helle is busy with this year’s big Christmas issue as well as the layout for the Easter book. Tina is working on the layout for the January issue, while Dorte is heading out into the world on an inspirational trip together with our newly hired buyer, Jytte. And the rest of us are writing lots of features and articles. Our days really are pretty full…

But then yesterday, we decided that we wanted to make a nice calendar for red-letter days to go along with the annual calendar – in itself a very good idea and something that we’ve received several inquiries about. The mad part, however, is that we decided – together with the involved co-workers – to have it printed and in stores by December 1st of this year (a brilliant idea from Kristian, who is in the sales department).

Now, there is a certain amount of production time involved in making printed matters like this. We need to shoot a lot of new photos, find texts, have them translated, and put together a nice layout. Then the calendars have to be printed, bound and sent to our stores.

But the amazing thing is that we all think it’s a good idea and therefore offer to put in extra hours. In just a few minutes, so many people had offered to pitch in that it actually looks like we’ll be able to pull it off!

So without further ado, we’re now presenting…

Find it at your local JDL retailer from December 1st. And this time, there will be a version in English as well, which will also be the case for our annual calendar going forward.

Have a great day everyone! /Vivian

Thursday, October 11, 2012

Facebook Giveaway

Take a look on our Facebook page. A giveaway for you.

Click here on this link   FACEBOOK GIVEAWAY
You can win The first issue of the Jeanne d'Arc Living Magazine (on Danish).
 Please join. /Tina

Monday, October 8, 2012

Savor Fall with Delicious Food

Fall is here. We're definitely feeling that here in Denmark these days. The light is fading and the days are turning rainy, cold and windy. It makes you want to head indoors and take up cozy pastimes and cooking.
Did you miss out on our popular recipe collection the first time around? It's now been reprinted and shipped out to the stores again – and it has lots of wonderful fall recipes.

Here's one of our favorites:

Baked Root Vegetables
Serves 4

You'll need:
About 2 lbs (800 g) mixed Root Vegetables
2 tbsp Olive Oil
Salt and Pepper
1 block of Feta Cheese

Peel the root vegetables and cut them into small cubes. Place them in a plastic bag together with oil, salt and pepper to evenly distribute the oil and seasonings. Transfer to an oven proof dish or a baking sheet lined with parchment paper. Bake for about 30-40 minutes at 425 °F (220 °C) until tender and golden. Transfer to a serving bowl and top with crumbled feta.

Root Vegetable Chips with Dip

1 lb (500 g) Root Vegetables
2 tbsp Olive Oil
1 tbsp Salt
Dried Herbs

You can use any type of root vegetables that you can find and that you and your family enjoy. Slice the raw vegetables very thinly. Pre-heat the oven to 425 °F (220 °C). Pat dry the sliced vegetables with a dish towel and place in a bag together with oil, salt and herbs. Shake well to ensure that the oil is evenly distributed. Place the slices on a baking sheet lined with parchment paper. Bake for 15-20 minutes at 475 °F (250 °C). Keep an eye on them – you only want them to be lightly golden. Serve warm with homemade dip.

Red Dip
3/4 C (200 ml) plain Yogurt
3 tbsp Ketchup
2 tbsp Mayonnaise
Paprika and Chili Powder

Green Dip
1 C (200 ml) plain Yogurt
2 tbsp Mayonnaise
3 tbsp inely chopped Dill
1 tbsp Lemon Juice
Salt and

Enjoy..! /Vivian

Friday, October 5, 2012

Delicious & Easy Mango Chutney

Do you happen to have a mango left over that you haven't been able to use? Then you can quickly make this delicious, homemade mango chutney, which goes well with all those nice and spicy fall dishes.

Mango Chutney

1 Mango
1 bag of Apricots
2 cloves of Garlic
1 Onion
1 handful of Raisins

Chop everything finely and boil until tender. Add a handful of raisins and season to taste with chili. Simmer until the chutney reaches the consistency of marmalade – kind of thick. This should take about 10 minutes. Allow to cool and transfer to a jar which has been rinsed with sodium benzoate.

We like to serve this with Curry Chicken.

Cut 2 chicken breasts into strips and sauté in a bit of oil together with 1 tbsp curry powder until browned. Add onion, bell pepper and other vegetables that you have on hand and continue to sauté to brown. Add 1/4 cup (250 ml) cooking cream and simmer for 10 minutes. Season to taste with salt and pepper.

Serve with wild rice, coconut, pineapple chunks, bananas, peanuts and – of course – your homemade MANGO CHUTNEY.

Enjoy! /Vivian

Monday, October 1, 2012

The new October Magazine is available now

In this magazine you will among other things find delicious recipes for pickled root vegetables, you can see what som Dried Leaves can be used and bind the finest flowers of Spectacular Spindle. Get great ideas for decorating your bedroom. Enjoy. / Tina

Winners of the CONTESTS

Winners of the beautiful Christmas book

thanks for the great support for our first competition here on the blog.
We found 3 winners. Congratulations to:

Vilma Tichelaar-Timmer

Sarah Stefan

Heidi Thomsen


Please contact us by mail: tina@jeannedarcliving.dk