Woke up to a lot of celeriac, the promise of a virtual afternoon coffee and cake with friends, the kids requesting vegan or vegetarian foods for dinner and how to combine it with not leaving the house🙌 To my surprise there was no Celeriac cakes recipes in danish, nor in my old, nor recent cookbooks or the internet, even though it has been cultivated in northern Europe since the 14th century. 🧑🏻‍🌾On the net, however there was 3 promising recipe in English, which from our leftover and stock, can be combined into 1 cake🎂you can find my recipe and link to the 3 others below. The cake recipe sorted, there should still be Celeriac left for dinner: It is properly become Celeriac “steaks” (maybe with a spray of truffle oil inspired by Nadine Redzepi cookbook) and some in a slow-cooked sauce from our left-over pasta sauce combined with ovenbaked mixed potatoes and a salat 🥗properly consisting of young goat-weed sprout, dandelions leaves (leaves from none blossoming plants are less bitter) cucumber and olives. If there still is Celeriac left, it will be made into celeriac relish – for another day!
During the search, a site for colouring hairs with foods popped up. For blond: make a chamomile tea with a drop an oil and when cooled, add the juice of 1/2 lemon . The mix works best with 20-40 min sun exposure before rising out. For red, leave beetroot juice mixed a spoon of oil in your hair for an hour, then rise out, but be ware.. beetroots colores everything! 🧑🏼‍🦰for dark hair, leave coffee grounds and a spoonful of cocoa in your hair for an hour before rising. ☕️In genereal Coffee Ground adds moist to your hair (and is good as a face-body scrub) while ginger adds shine.
🎥If you are running out of films, prof. Richard Raskin with the permission of the filmmakers has selected rare short films, The links are at the end of the post. Richard Raskin is the grand master of short film and in the early phase he advised us on short films and how filmmakers use food and foodculture to frame their films and tells their story more conceive and involving. One of the films, Richard recommend was Sytske Koks “The Chinese wall” , which you now can enjoy complete free! Let the weekend begin!

Want to make a celeriac cake, too?- the cake is inspired by 3 recipes -it can be made vegan, gluten and lactose free. Since it is weekend and we have some frozen berries in the freezer i will make it as a one layer “lagkage” -so “petit four” but as a cake, which is a typical danish tradition. The link to the original recipes are added underneath:

200g flour (if you are gluten intolerant, substitute the flour with almond flour. (for cakes it is suggested to substate with 1/4 (25%) of the amount flour in the recipe)
1 teaspoons baking powder
1 teaspoon baking soda
2 eggs or 6-7 tablespoons of aquafabe/chickpea water (approx. 3 tablespoons per egg)
100ml Sun flower oil (you can substitute it with other oils without strong flavour or melted margarine/butter)
100g/ml sugar or honey 100g yoghurt (or use (oat)milk or leave out,- if the dough is dry, you can add a grated apple)
300g grated celeriac a pinch of salt a handfuld of dark chocolate chips (optional)

Filling (Optional)
150g berries (fresh or frozen)
water
1 teaspoon sugar or powdered sugar
Optional you can use some jam or marmelade or leave out the filling)

Topping
Whipped Cream or sieve some powdered sugar over the cake when cooled
Directions👨‍🍳
Pre-heat your oven to 150ºC/320 F
Grease a 20 cm springform baking tin.
In a bowl, whisk together the sugar (or honey) with oil until smooth- add one egg (or 3 spoons of chickpea water) at the time. When the mixed is white and creamy, add the next egg ( aquafaba / chickpea water)

In the meantime mix flour, salt, baking soda and baking powder in a bowl and set aside.

If you have yoghurt(oat milk or other), stir it with the grated celeriac into the eggs and sugar mix- Mix it in but do not run electrical appliances too long from now on, since you risk beating the” fluff “ out. Mixing it in with a spoon, often does the trick. Add the dry elements and mix it (add the chocolate chips if you want them too), place it in greased baking tin and in the oven for 35- 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. For the first 10-15 minutes, place a slice baking paper on top of the baking tin to avoid it get burned on top.

In the meantime, prepare the berries. If you have fresh one, leave some for on top.Warm the berries in a small pot: Are the berries are fresh, then cover the bottom of a pot with water and add the berries. If the berries are frozen, then add first the berries and see how much water you need. Add sugar and slowly heat to a low boil, – taste, add more sugar or some lemonjuice, depending on your taste. Let  cool. Optional, you can leave out the berries and the cream and instead sprinkle powdered sugar over the cake.
When the cake is baked, remove and cool on a wire rack. Slice the cake and spread the berry on top of one half of cake, stack the other piece of cake on top. Top the cake with whipped cream (we prefer if it light whipped that is almost running) and berries or sieve some powdered sugar over the cake. Now serve and eat.
👩‍🍳Link to other Celeriac cakes
Celeriac cake with strawberries and cream
🔥Grilled celeriac cake
🍰Rye celeriac walnut cake
🎥Link to film 🎦
THE CHINESE WALL Sytske Kok,(Netherlands, 2002), 10 min
2. THE WAR IS OVER, LA GUERRA È FINITA Nina Mimica (Italy, 1997) 7 min
3. KOM Marianne Olsen Ulrichsen(Norway, 1995) 4.5 min
4. ON SUFFOCATION Jenifer MalmqvistSweden, 2013, 7 min
5. DRAFT Naomi Levari (Israel, 2004) 17 min.
6. DERAILMENT AVSPORING Unni Straume(Norway, 1993) 7 min
7. CAT’S CRADLE Liz Hughes (Australia, 1991), 12 min
8. THE BEACH Dorthe Scheffmann (New Zealand, 1995), 8 min
9. STAIRCASE / FEM TRAPPOR Hanna Andersson,(Sweden, 2004) 5 min
10.COCK FIGHT Sigalit Liphshitz (Israel, 2000 13:40 min.

FoodFilmFestivaldk