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FInger Food with Jolanta – Egg cream + Bacon marmalade


Serves 15


100 ml cream (fløte)

6 egg yolk

salt, pepper  


  •  Beat egg yolks, cream, salt and pepper in a small bowl until blended.
  • Preheat the oven to 100 °C.
  • Transfer to an ovenproof dish, cover with aluminum foil and bake for about ten minutes. 


Bacon marmalade

Serves 1 small jar


150 g bacon

100 g shallot onion

2 tbsp oil

100 ml black coffee

100 ml maple syrup (or similar)

3 tbsp red wine vinegar

2 bay leaves

1 tbsp Dijon mustard




  •  Preheat the oven to 205°C. Lay bacon on a baking paper. Bake for 10 minutes, flip with tongs and bake for an additional 10 mins. Take out from the oven and cut into smaler stripes.
  • Finely dice the onions, add to the pan with heated oil and cook them until they start to become translucent.
  • Place all ingredients for the marmalade (except mustard) to the pan, bring to the boil and set over a low heat. Cook until it turns marmalade consistency.
  • Mix in the mustard and then remove from the heat.



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