recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
1/2 cup mixed candied fruit, chopped
2 tablespoon brandy
3 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup ground almonds
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamon
1/4 teaspoon ground nutmeg
1/2 cup butter or margarine
1 cup cottage cheese
2 eggs, slightly beaten
1/2 teaspoon vanilla extract
1/2 cup finely chopped walnuts
2 tablespoon melted butter
1 1/2 cups powdered sugar
2 tablespoons milk
whole candied cherries
first three ingredients and let stand at room
temperature for 1 hour.
next 8 ingredients. Cut in butter with food
processor or mixer until mixture resembles coarse
cottage cheese in food processor or blender
until smooth. Add cottage cheese, eggs, vanilla,
raisin mixture, and walnuts to dry ingredients.
Stir until moistened.
dough into big ball. Turn dough out on floured
surface and knead until smooth (2 minutes),
adding more flour if necessary.
dough to form oval about 12 x 8 1/2-inches.
dough with 1 tablespoon melted butter.
long side of dough over to within about 1 1/2
inches of the opposite side.
on parchment-paper-lined baking sheet. Bake
at 350º for about 45 minutes or until lightly
with remaining melted butter.
stollen to wire rack to cool.
powdered sugar and milk. Stir until smooth.
Drizzle over cooled bread.
with candied cherries and almonds