Author Archives: Vivi

Coated marzipan balls with gin drunken cranberries and chili (will be translated upon request)

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Ingredients:

400 gr marcipan

a cup dried cranberries

a good gin

1 – 2 tsk chili

white chocolate coating

 

How to:

Fill a mug almost with cranberries. Pour the gin over so it covers. Cover the mug with movie and put it in the fridge for the next day.

Drain tranebær'ene and knead them well into the marzipan.

Ask the balls to dry on the kitchen table for an hour, before they are coated with white chocolate.

Use gin'en to something sensible. It can eg. mixed with a blue cheese and a pinch of chili for a delicious cream to no good bread.

 

White chocolate with chili and licorice (will be translated upon request)

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White chocolate with chili and licorice (will be translated upon request)

Ingredients:

200 gr god hvid chokolade

1 tsk lakridspulver (small top)

1 tsk pulveriseret chili (small top)

 

How to:

Melt the chocolate over low heat for chocolate smelter or water bath. Tempera on CE. – see little about chocolate.

Mix licorice and chilli in a small bowl (it's a little letterer touching licorice powder out) and stir in the white chocolate.

Immediately pour the mass into small chocolate molds and leave to set.

Roast pork with orange, chili and liqourice (will be translated upon request)

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…and suffered cloves and bay.

How cloves and bay is classic for roast pork is the other spices well be described as a newer feature of the past year. Instead of sprinkling the roast and seasonings, I have chosen to make a marinade and spray into the – to better distributing the taste.

Ingredients:

3 kg kamsteg

A small handful of salt (I use lightly smoked chili salt)

3 usprøjtede appelsiner

possibly. 1-2 tsk sukker

3 tsk chilipulver med lille top

3 tsk engelsk lakridspulver med lille top

45 hele nelliker

A small handful of bay leaves – like fresh if you have a bush.

 

How to:

Take the roast out of the refrigerator at least an hour before using it in the oven. Dab the rind dry with paper towels and place the roast a place where it can get living room / kitchen temperature.

At that time, make the marinade also (can also be made earlier if it fits your schedule better).

Wash and dry orange founders. Grate the peel finely and squeeze out the juice. Come share both in a bowl. It does not matter that there are seeds and flesh.

If the orange peel is very acidic, smages til med 1-2 tsk sukker til saften smager som saft fra en sød appelsin.

Deal cloves holders a proper place in the mortar or ride krydderikværnen – and pour them so the marinade with chilli- and lakridspulver.

Stir marinade good – i.e.. but evt. spice lumps out of the back of a spoon. Let marinade pull an hour on the kitchen table. Should it be longer, then put it in the fridge.

When it soon is almost time for the roast to the oven, tændes ovnen på 150 grader.

Rind scratched off if necessary (it is almost always think) – scratch down to the meat, but not into the meat.

Si marinade into another bowl, so you have a completely liquid mass without 'lumps'. Use marinade syringe to distribute the marinade in the entire roast. Spraying onto the inclined around, so that a plug marinade going to be spread over several slices increased.

Rub the rind well with plenty of salt – and be sure to come down firmly in between all sværene.

If the roast is not just high over the place, you can roll some small balls of aluminum foil and stuff under the, there where it should be emphasized. We want the rind is just close to the heat of it all if possible.

Skær eller klip laurbærbladene i 3 dele på langs og sæt stykkerne ned mellem sværene.

Sæt et stegetermometer i stegen og indstil på kernetemperatur på 62 grader.

In the oven with the animal and wait for the thermometer is calling you. In the meantime, you should have something accessories to be prepared.

Når de 62 grader i midten af stegen er nået, take it out of the oven – it must not be covered. Turn the oven up on the grill. Arrow laurels of the rind.

When the oven is hot (and roast chilled a bit of) – put the roast zoom back about. 10 cm fra grillen, until sværene are crisp and perfect. Watch carefully and remove flux roast out when the rind is nice. Charge Stegen short rest meanwhile you all get track of the rest.

Så er der serveret ;o)

 

Tips:

For marinade syringes at good hardware stores. It is a cheap and phenomenal tool for meat, where you always wished that you could benefit seasoning, such that it needed a little more into the meat. Widely used by barbeque people also. The cannula has a hole on the side of the needle, the tip is only used to perforate the.

I attach a recipe for braised kamsteg up at a later date also.

Peanutbutter- and chocolate fudge with chili (will be translated upon request)

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Ingredients:

1 ds kondenseret mælk (sweetened)

250 gr crunchy peanutbutter (or smooth if you prefer)

350 gr god mørk chokolade

Ca 2 ½ teaspoon powdered chili or finely chopped fresh aftertaste

 

How to:

Hak chokoladen fine, if not it is in buttons.

Line a mold with baking paper – I like to use one bread form – I think it is appropriate in size.

Mix all ingredients in either a bowl, as lunes a water bath, or in a pot if you can control your stove with low heat.

Warm ingredients quietly up until they are melted together. Massen må helst ikke komme over 45 grader pga. chocolate.

Pour the mixture into the mold and smooth the surface roughly out with a spatula.

Let it stand for peace on the kitchen table at least a few hours before it is cut into squares or bars.

Fudge can be stored in a tin with tight-fitting lid at room temperature. Should it stay a little longer, can be stored refrigerated (I have it on cool) and it can be frozen. You can easily freeze a large piece down and only cut it out when it is thawed and you should use it.

 

Drunken coconut with a nip of chili – filled chocolates

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Ingredients:

150 g desiccated coconut

100 g glucose

1 dl Dark Rum

1 dl Malibu

½ tsp chilli powder

 

How to:

Prepare chocolate shells – see . little about chocolate.

Dissolve glucose in rum and Malibu.

Add the chilli and coconut and mix well.

Cover with cling film and refrigerate until next day.

If the coconut mass is too dry – you can add a little more glucose or spirits. Be careful not to make it too wet – then it may be difficult to cover the shells with chocolate.

Fill shells almost to the top and press the mass gently using the tip of a finger dipped in a little cold water.

Close shells with chocolate.

If the coconut blend was too wet, try to first pour the liquid chocolate along the edge all the way around and then top up in the middle – otherwise it may be difficult to make the chocolate coalesce over the wet coconut.

I know - I know – I didn't have a better rum available – …'Somebody' drank it ;o)

SWEETS experiments

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052

The first candy experiments took place well in the last weeks of November, hvor der blev produceret 24 forskellige slags snolder. Something was proven – Second, new experiments.

From the production I had some fillings, Games which could further with. So even though I'm not sure, I bother to see a piece of candy more in a very very long time now – so I thought nevertheless that it should be used – and why not in a new way (hey, I am the me, not).

During the production of the first batch confections, went to some of the pieces from time to time – they were quickly eaten. But a few days ago I made some different, two 'teams’ was walking completely wrong. I had made the shells too thin in two of the molds, so the chocolates broken, since they have to be taken out. Along with the remains of honey cakes and including marzipan and Kahlua, was then sentenced homemade luxury truffle. Truffles are coated with dark chocolate and sprinkled with a little silver glitter – or coated with milk chocolate and rolled in coconut – I wonder what tastes best – and must choose?

The remains of marzipan filling with Limoncello and lemon zest is rolled into balls – covered in milk chocolate and rolled in liquorice powder. I wonder if it is well? – they must be tasted once I can bear to look at them again (time of writing, I just finished it all – pyyyhhh).

Peppermint filling is distributed in dark chocolate shells with either caramel or marzipan are – and they are the same type of mold – så det er roulette hvilken man får.

A few marzipan residues are rolled into balls, dipped in the half dark chokolade and rolled in coconut – roulette again – they are similar – Nor can not remember what it was.

A kaffepeanutmarcipan come in large skulls and topped up with chilinougat – I wonder if it was the nougat which I also sprinkled a bit of licorice in?

Another marzipan the same fate – probably without licorice – and both of which are closed with milk chocolate, although the shell holders are dark – mon it works well?

The white chocolate is mixed with licorice and chili (it is the crazy good) – but in a slightly different relationship than the one I made earlier – der er vist mere lakrids og en smule mindre chili i denne.

Homemade marzipan with coffee (will be translated upon request), blackcurrant and chili – filled chocolates

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Ingredients:

Dark chocolate shells

250 gr mandler

3 – 4 bittermandler eller abrikoskerner

2 spsk honning eller mere

3 – 4 spsk Creme de Cassis eller anden solbærlikør

2 tsk pulverkaffe

1 tsk engelsk lakridspulver

½ – 1 tsp chili powder

god, strong, homemade blackcurrant jam – like flavored with rum

 

How to:

Prepare shells – see . little about chocolate.

Mandlerne hakkes – med skind – i en foodprocessor indtil de har en konsistens som meget groft mel – prøv dig frem hvilken konsistens du bedst kan lide. I think that this marzipan must be more coarse than the regular store bought marzipan.

Add honey, chili, licorice powder, Creme de Cassis og pulverkaffe og kør til massen er let sammenhængende – endelig ikke for længe. The mixture should be slightly sticky, måske skal der lidt mere vædske i – kommer an på hvor fint du malede mandlerne og hvor store skefulde honning der kom i.

Stir a little rum in solbærmarmeladen if not already.

Fill blackcurrant jam in the bottom of the shells

Add a bit of marzipan mass upstairs solbærmarmeladen – make sure there is room to cast off with chocolate.

Close off with melted chocolate, decoration CE. with whatever you find on.

It can be a little difficult to close them if the filling is very wet. Please start by pouring the chocolate around the edges when you close and then fill up to the middle – then it goes a little easier.

Honey cakes with chili

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English here: Honey cakes with chili

Honey cakes with chili

Ingredients:

450 gr honey

225 gr Muscovado sugar

250 gr butter

8 eggs

500 gr flour

3 teaspoon baking powder

6 – 8 teaspoons chili powder, mild-medium or chopped fresh chili to taste

4 teaspoon ground ginger

2 teaspoons ground cinnamon

2 teaspoon ground allspice

1 teaspoon ground cloves

1 – 3 glasses abricot jam – preferably homemade (or orange jam) – I use about. 8 dl

Nice, dark chocolate

How to:

Melt the honey on a low heat and let it cool down to room temperature.

Whisk butter and muscovado well and add honey.

Add the eggs one at a time and whisk between each.

Sift the dry ingredients together and fold them into the dough.

Put the dough into two greased springforms – or a square form lined with baking paper. I use a square shape form of approximately 30 x 37 cm.

Bake in preheated oven for. one hour at 150 degrees celsius.

Allow it to cool slightly in the form, before you take it out.

When it is completely cooled of, split it in two layers and a thick layer of abricot jam is spread out between the layers. The cake can easily be covered and wait for the day after, before you split it and add the jam. I think it is easiest to split the cake with a bread knife.

When the jam has been added, let the cake rest for half an hour – so the jam 'sets’ themselves. In the meantime, you can. temper the chocolate if you like. You don't need to temper the chocolate, but if you know how, then it makes a delicious surface and gives a nice 'crunch' when you bite of the cake. see also. little about chocolate.

The cake is cut into squares that are being coated with (tempered) chocolate. The cake can also be coated as a whole. If you use a chocolate rack to coat the cake on, then move the cakes again relatively quickly, so that it does not stick to the grid when the chocolate sets. If you areto the 'art' of using chocolate rack, then only coat 8 – 10 pieces at a time.

You can decorate them using for instance. candied orange peel before the chocolate hardens.

If you cut the cake into squares, so first cut the edge of the cake nice and clean. The pieces that you cut of, you can just make a handful of delicious chocolate chili truffle balls with: crumble cake pieces well and mix them with a little jam and cocoa powder – knead well together and form truffles which are rolled in a little desiccated coconut. They may also be coated with melted chocolate before they are rolled in the coconut.

Note:

If you would like to also have white butter cream in your honey cakes – then whisk 250g butter and 150g icing sugar and vanilla grains from one pod (or the equivalent of other vanilla product). Spread on one part of the cake and jam on the other and put them together.

Honey cakes with chili - Ingredients Honey cakes with chili - leave Honey cakes with chili - ready for oven Honey cakes with chili - færdigbagt Honey cakes with chili - kagen flækkes Honey cakes with chili - der smøres marmelade på Honey cakes with chili - kanterne skæres fri Honey cakes with chili - snulderet gemmes til romkugler Honey cakes with chili - snitterne skæres ud Honey cakes with chili - klar til chokoladeovertræk Honey cakes with chili - nyovertrukne Honey cakes with chili - finished

 

Remember that any honey cake leftovers are super for making truffles of – mix them with a little good until the consistency of thick cake batter, see proposals in the picture below. Roll them into balls ine – tril if necessary. in cocoa powder and store them in the fridge. They can also be rolled in – is cooled for a few hours and is coated with chocolate. Yum.

Rester til trøfler Rester til trøfler - massen Trøfler af honningkagerne Trøfler af honningkagerne 2

Nougat with chili and cinnamon (will be translated upon request) – filled chocolates

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Simple and surprisingly delicious mix.

Ingredients:

200 gr nougat

1 tsk pulveriseret chili

1 lille kanelstang

 

How to:

Make shells ready – see . little about chocolate.

Cinnamon rod ground to powder.

All the ingredients are melted at low heat – either in chocolate smelter or water bath.

When nougat'en is cooling slightly and harden again easily, but still semi-liquid, is filled in a freezer bag. Tie the bag well and cut a small corner of. Fill shells with nougat'en’

Fill almost to the edge – to just be room for molding chocolate bottom.

Set the nougat filled chocolates in the fridge ½ hour.

Melt the chocolate to the bottom (it's not always that I bother to tempered chocolate to the bottoms – but one should well). Take the chocolates out of the refrigerator and casting bottoms.

Ask again the chocolates cool for half an hour – then easily be turned off.

If you use chocolate molds – banks to look fringe mod Køkkenbord – then pops the out. Remember to put a clean tea towel in, so they do not turn themselves.

French nougat with chili (will be translated upon request)

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The recipe here is based on a derived from Copenhagen Madhus. I've modified it slightly.

Ingredients:

Meringue:
120 gr sukker (white or raw cane sugar)
150 gr pasteuriserede æggehvider

Sugar Making:
240 gr vand
720 gr sukker (white or raw cane sugar)
420 gr glukose
420 gr honning

Fill:
500 gr almonds
300 gr pistacienødder

300 – 400 gr blandet tørret frugt – i.e.. mulberries, cranberry and cherry

6 tsk chilipulver (med top) or fresh, minced chili aftertaste

Equipment:
sugar thermometer
silikonemåtte (like the ones you use for baking) or cookie sheet
flor sugar (or kartoffelmel / flor icing sugar mixture – half of each)

How to:

Mandler og pistacienødder ristes i ovnen ved 200 grader, they are easy to light brown – turn the like around them in the way.

Sugar Sheets set of, so that it boils at medium heat, indtil den opnår en temperatur på 145 grader (measured with a sugar thermometer).

Meanwhile sugar lagen Koger, piskes marengsen luftig og stiv. Du behøver ikke at piske marengs før sukker massen nærmer sig de 140 grader – så er der lige lidt tid til den rammer 145 og du kan sagtens nå at piske marengs.

The boiling syrup is poured into thin stream into the meringue, while whisking. Squeak and ca. 10 – 15 minutter, until the mass is chewy and slightly cooled. Make chili in the way.

Silikonemåtten, or a large piece of baking paper, sprinkled with a layer of icing sugar – like are few mm thick. This added nuts and fruit gently. Do not put them in the middle and push them around – then remove flormelisen. Place them neatly in handfuls, as powdered sugar layer stays where it is.

Pour nougat'en beyond and use silicone / baking paper to fold the mass in half – Open the paper and fold the other way – a few times for fruits and nuts are distributed. Sprinkle a little powdered sugar on overladen underway If there is no. Watch out especially out at the edges. If the mass sticks to the baking paper at this stage – it may be impossible to get to get rid (Mok mass onto a new sheet of greaseproof paper if it happens).

When you think that fruit and nuts are well distributed, then sprinkle a layer of icing sugar, put a layer of wax paper and roll immediately nougat out with rolling pin to the desired size. If nougat'en hangs over the baking paper in some places at this time, so just let it – this gets easier once it has cooled.

Let it cool completely on the kitchen table or in the fridge – like the day after, and cut into desired pieces. If the blade sticking to nougat'en, then dip it in hot water before cutting each cut.

Best stored in the fridge. Like in the entire sheet or larger pieces, where you saw only cuts it to be used every time.

Note:

It requires a large mixing machine or a very powerful electric mixer to make this portion. Even my 500W Dualit must have breaks along the way – so a large mixer is preferable.

The batch here is great, and it can obviously be halved, or how you now want to divide it down. White you make full portion, must be large bowls and pots in use. Jeg bruger 5 liters gryde til sukkermassen (the bubbles well up along the way) og 5 liters røreskål. Pots and pans are very sticky, so maybe it's a go’ idea to make a large portion. now when you still have to do the cleaning. It's not so hard to get by, as you might think, when faced with the sticky mass.

Tips:

To coat the nougat'en with tempered chocolate – see . little about chocolate. Either a thick layer on top before you cut pieces, or each piece of which can be dipped in chocolate.

It is important to your silicone mat is of the type which can withstand high thermal (beregnet til at bage på og lave sukkerting på) – I would not do this on one of them which is merely intended to roll cold dough out on.

You can use all kind of nuts and seeds as you like with, or in place of, almonds and pistachios. E.g. hazelnuts, cashewnødder, pine nuts, paranødder osv. Are not you so glad dried fruit – so do it. Some choose to use colored cocktail cherries – it looks mighty fine.

When you have to have the mass of the dish, it is advantageous to dyppen a hard dejsraber in hot water and to use the – deep the CE. sometimes along the way.

Would you like to use your hands to shape and knead the mass, go easy if coated in a thin layer of neutral cooking oil first.