Danish Buttermilk Soup

"kammerjunkere und koldskal"  Don’t ask me how to pronounce this. My friend Ingrid sent me this great buttermilk recipe. It’s a simple and delicious idea for breakfast, afternoon snack or dessert. I really do recommend baking the biscuits but you can also use all butter biscuits if time is precious.

Portions:  2 adults + 2 children
Cooking time:  15 mins + 25 mins baking

What’s in it:  Buttermilk, like many dairy products, is high in calcium, protein and B vitamins. Strawberries add important vitamins to this summery treat.

Twice-baked biscuits (kammerjunkere)

Ingredients: 125g butter or margarine 250g self-raising flour 4 tablespoons sugar Zest of 1 lemon 1 egg 50ml milk

Preparation: Preheat oven to 180ºC. In a food processor, mix butter and flour until the mixture looks like bread crumbs Add remaining ingredients, mix again until it forms a dough Roll into a sausage and cut into small pieces Form little balls and place on a baking tray lined with baking paper Bake for 10 min; remove and cut into halves. Bake again for another 10-15 minutes until they are golden. Remove and set aside to cool.

Buttermilk Soup (koldskal):

Ingredients: 1/2 litre buttermilk 3-4 tablespoons vanilla sugar Juice of ½ lemon 400g strawberries, cut into bite-size pieces Fresh mint

Preparation: Mix buttermilk with vanilla sugar and lemon juice. Serve chilled, in a bowl with strawberries and biscuits; sprinkle with fresh mint

Variations: If you can’t get hold of buttermilk, natural yoghurt would be a good alternative.