Category Archives: Recipes (translated upon request)

Galliano Chili Hot Shots (will be translated upon request)

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Luner on a chilly day.

Ingredients:

Galliano
Strong coffee
Cream
Vanilla Powder
Frisk chili – not too dry or thin-walled

 

How to:

Brew some strong coffee.

Cut some fine rings of the tip of chili and save for garnish.

Finthak chilien til mos med en stor kniv på et skærebræt eller brug en minihakker.

Squeeze the juice out of chili mixture with the back of a spoon – use a small strainer. Tilsæt 5-10 dråber vand til massen i sien, stir and strain again. Repeat. with a little more water a few times.

Pisk lidt fløde til skum med en knivspids vanillapulver og evt. a bit of chili tonight.

Pour a small amount of chili tonight and then Galliano in a shot glass.

Hæld kaffe forsigtigt over ved at lade det løbe over bagsiden af en teske ned i glasset.

Hæld flødeskummet i en sprøjtepose eller en lille frysepose som du derefter klipper et hjørne af.
Sprøjt fløde ovenpå kaffen.

Using a teaspoon or a small plastic pipette to drip little more chili juice in addition to the cream (can possibly. be done by the table).

Pynt med de små chiliringe og servér straks.

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Duckpizza with chili (will be translated upon request)

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Who does not love the taste of duck? – and smoked / barbecuet sauce – sødskarpe chili spiced onions and a pizza base – so goes the taste just up to a higher level.

Try it – play even with the recipe and add what you just like.

Ingredients:

Your yndlingspizzadej (nok til 2-3 pizzaer) or:

1 øl

1 pk økogær

something good flour

a little salt – ca 1 ½ tsk

a little oil – ca 2 spsk

 

1 stort andebryst eller to mindre

salt and peber

ca 1 kg løg

butter

oil

½ dl god balsamico, maybe more

muscovado or brown sugar . ca 1 topspsk

chili – fresh, powder or sauce

2 – 4 dl færdig sauce med røget smag (or your own if you make such a) – can be replaced by a good sauce without smoke when you add a little 'liquid smoke'. Do you use your own, remember that we are more over in a brown sauce (English sauce) end tomat her. Ideally, this should be a barbecue model.

 

How to:

Pizzadejen (if you use your own recipe): rør gæren ud i øllet og lad det stå uden at røre i det ca 10-15 minutter til det begynder at boble. Dette gør det ud for første hævning og du kan straks komme videre.

Stir oil and salt, then the flour until you have a dough that you can knead through on the kitchen table. Do it. Roll out the dough to fill about a griddle.

If you have too much dough (Maybe you do not like thick pizza bases, or use large beer like me, so there is very nicely dough) – so save just rest in the refrigerator- eller svaleskabet i op til 5-6 dage i en skål med film over. So you can always take it out and make a pizza more – or make baguettes or small muffins / madbrød of the (remove the dough from the refrigerator, form loaves and cover them over. Lad dem hæve til dobbelt størrelse ved stuetemperatur og bag dem gyldne ved ca 200 grader). – oh, back to duck pizza…

The rolled dough down on baking paper on the plate and leave to rise for one at room temperature, covered with a clean tea towel – while you make the rest ready.

Scratch duck are on the skin side and rub them with salt and pepper. Fry them with the skin side down on a medium hot pan until the skin is nice and golden, like brittle. Remove from the heat and keep them.

While duck breasts are fry, Cut the onions in the first half and then about ½ inch thick slices.

The onions are fried in duck fat – If there is no fat, then add equal parts butter and oil – but often the duck fat plenty.

Nu kan du godt tænde ovnen på 225 grader.

Fry the onions until they are soft onions for a steak.

Then add the juice is drained duck breast are, 1 teaspoon salt, 1 tsk peber, ½ dl balsamico og 1 topspsk molasse/brun farin. Add the chilli – bruger du frisk skal den lige hakkes fint først. Rør det godt rundt og lad løgene simre videre 5 minutter. Season to taste whether to more – it depends against which to balsamic vinegar you use – and of course your taste. The onions must have easy bite from balsamicoen and taste slightly sweet, but it's not marmalade. Maybe a little more salt in also.

Stir the sauce together if you must have liquid smoke in – and spread it on the pizza base.

Spread the onions on top.

Cut the duck breast in as thinly as you can and distribute them.

If you remembered to turn on the oven in time it's just fine – otherwise you get it done and drink a good beer meanwhile waiting for the budding hot.

Bake the pizza until it is finished – (det er ca 20-25 minutter i min ovn) og spis med velbehag ;o)

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Tomato tapenade with anchovies (will be translated upon request)

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A letlavet tapenade with a fantastic umamismag – It is delicious as a dip for vegetables and assorted breads, but certainly also for adding flavor to sauces, supper, moss and stews.

Ingredients:

1 stort glas soltørrede tomater i olie eller to små glas

1 stort glas hele ansjoser i lage

1 bundt forårsløg, the green part

6-8 fed hvidløg (approximately ½ garlic)

lidt chili

salt peber

possibly. extra olivenolie

possibly. water.

 

How to:

Cleaning anchovies holders. Cut the heads and tails of. Cut the belly and remove the entrails. Pressure anchovy flat on a cutting board with the back side facing up. Flip it and remove the backbones. Pull the skin gently.

The tomatoes used as they are with oil – or you can pour the oil out and spend about. same amount of virgin olive oil.

Pour everything in the food processor and run for very smooth consistency. Spring bulbs do not need to be fully extended – but the rest should be smooth and fine.

There probably need to add more olive oil or any. water to get the mass of desired consistency.

Season to taste.

Eat tapenaden immediately as a dip and freeze leftovers in small portions which are used to add flavor to other foods.

Of course you can use purified fish instead – but the whole pickled fish provides a much more delicious and consistent taste. The work to clean them is not so large – and taste yields, it is certainly worth.

Tapenaden does not taste particularly fished – but beautiful and powerful of good causes.

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Peanutcookies with chili (will be translated upon request)

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Opskriften her er en som jeg har brygget sammen over lidt tid.

The combination of salts peanuts, dark sugar notes, chili og mørk chokolade er meget vanedannende hvis man er chilielsker ;o)

About . 32 stk

Ingedienser:

200 gr smør

250 gram creamy peanutbutter eller 300 gram crunchy peanutbutter

150 gram ristede saltede peanuts

200 gr mørk chokolade 70-80%

225 gram muscovadosukker, molasses or brown sugar

225 gram rå rørsukker

2 store æg eller 3 små

375 gram hvedemel

1 tsk bagepulver

1 tsk natron

Crushed chili powder or to taste (jeg bruger 3-4 toptsk hot pulver)

maybe some. extra chocolate and chili for garnish

How to:

Make sure the butter is at room temperature or melted before you start.

Beat butter and peanutbutter well. Whip the two kinds of sugar in – they must not whipped completely, de må gerne knase meget.

Hak peanuts og chokolade mellemgroft og hæld dem i smørblandingen sammen med de øvrige ingredienser.

Mix everything well – add a little water if absolutely necessary – but hand heat should be enough to soften the butter and combine them.

Roll balls of dough the size of a good tablespoon. Rul evt. 32 kugler med det samme, so the dough distributed 'right'.

Sæt 8 kugler på en bageplade beklædt med bagepapir og tryk dem let flade (6 – 8 cm). They flow together and a bit out during baking, so it does not matter that the dough 'break’ i lidt patient. it goes nemmest if you dip your fingers in a bowl hiking when you press them flade – It does not matter that they get a little wet.

Bag dem i hold ved 180 grader i ca. 12 minutter. Keep an eye on them – maybe they should have a minute or two more or less in your oven. They must be finished, but not browned, on the surface and still soft in the middle.

List baking paper with the cookies gently plate and onto the kitchen table and let them cool a minute or two before they very carefully with a wide spatula moved to a wire rack to cool completely.

When they are cold, they can alternatively. decorated with melted chocolate and more chilli.

Store in a tightly sealed cake tin possibly. lined with baking paper.

I kagerne på billedet har jeg har brugt 3 toptsk knust chili af en hot variant hjembragt fra en tur i Indien. Cakes may take a little more chili than most people think, so be not nearly the first time.

Chilli upstairs is a 'Vaada’ knust chili (pul biber) which ones you can buy from immigrant greengrocers. This is a strong possibility – they can be obtained from all mild and deropad.

Is not the chili will be some really good regular cookies without.

Tips:

Cookies do can be frozen with contains. We pack them in pairs to wrap. They can be eaten straight from the freezer.

Peanutcookies with chili (will be translated upon request) - mange Peanutcookies with chili (will be translated upon request) - ready for eating

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Curry spice blend (will be translated upon request) – homemade spice blend

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I can not remember where I have the recipe from here and whether it is my own or borrowed and certainly facilitated – men det er en af husets karryblandinger nu og den smager godt og styrken kan justeres med chili efter ønske.

Ingredients:

1 dl hele grønne kardemomme

1 dl korianderfrø

½ cup whole cloves

½ cup cumin

½ cup whole peberkorn, black or whatever you prefer

3 stænger hel kanel, broken into small pieces

2 spsk kommen

2 spsk knust chili

1 spsk allehånde, letknust

Lidt KNUST, whole mace or muskatnød (possibly. come if you can not find another)

2 spsk gurkemeje

1 spsk stødt ingefær

8-10 laurbærblade i småstykker

How to:

The whole spices spread out in a baking pan and letristes / dried in a preheated oven (125 grader) i ca 40 minutter.

Stir them a few times along the way – they should not take color.

This makes them more brittle and easier to crush the curry powder. If you are patient enough, you can also wait to wipe them you need them – and then just tørriste them lightly before use portions.

Cool the spices easily and broken shell of kardemommen and throw it away. This can also be done as the spice is used instead. Crumble the chillies if you spent the entire small. Mix the last powdered spices in the mix.

Opbevares i lufttæt beholder og bruges ofte ;o)

Shock spices in a mortar – or use an electric spice mill – just before each use. They must be powdered, but not necessarily as great as buy curry.

They can benefit toasted lightly by either a dry pan or in ghee / butter / oil when used.

Tips:

If you use electric grinder, you do not need to peel kardemommen if you are busy – but the shell does not contribute with something interesting. I bought ground cardamom shell is not removed – for it is much cheaper and shell fills the part. Cardamom is one of the world's most expensive spices. I prefer to remove the – but that is therefore not strictly to need.

Cinnamon bars are small cassia cinnamon sticks as widely available by now. If you have the opportunity to buy ceylon-cinnamon instead, so, do it (taste even better) og brug en mængde tilsvarende 3 af de små stænger. Ceylon cinnamon is often thinner in the bark and the fine rolls can be in many layers.

021

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Baked bell pepper strips and sweet chillies in oil (will be translated upon request)

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Tastes of sunshine and holidays.

Ingredients:

4 – 5 peberfrugter – any sun-ripened

Sweet / mild chillies aftertaste – large sweet chillies can also be fully or partly replace the peppers

maybe some. fintstrimlet chili

ca 1 – 1½ dl ekstra jomfruolivenolie med god smag

about ½ cup good balsamic vinegar – one without too much acid

Salt and peber

How to:

Clean chili and pepper.

Skær peberfrugterne i 6 både og skær hver båd i strimler på den korte led.

Cut the chillies into strips and put them and the peppers in an ovenproof dish.

Sprinkle a little salt and pepper over and pour oil on – toss well around.

Bages i forvarmet ovn ved 180 – 200 grader i ca 30 – 45 minutes – if you cut the strips very thick, it may be that they need a little longer. Vend rundt i dem med 10 minutters mellemrum og check dem. They are done when the peppers have given much of their liquid and therefore shrunk by half and is quite tender and soft – but they do not take color. Once you have made them some time you can smell the finish.

When taken out of the oven poured the immediately with balsamicoen and turned back well around.

Can keep my. a week at scalded, closed glass jar in the refrigerator.

Eaten with freshly baked bread as example. baguettes or savory flatbread. Serve like it in small bowls with a small spoon, so to break his bread, hold it over the bowl and pour both the juice and pepper on – the juice is fantastic.

Served throughout the year – is equally good as the accessories for barbecues in the summer and tapas table mm. in winter along with other good.

Tastes good warm and even better cold.

A very simple little thing that tastes great – a bit of sunshine and summer – if it is made of good ingredients.

Tips: add if necessary. garlic and / or herbs, maybe a pinch of hot chili or other good spice – only limit is your imagination here.

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Sweet chilli/pepper with coriander, chili- and meat filling (will be translated upon request)

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Ingredients:

8 – 10 store spidse peberfrugter – or a portion sized sweet chilies, such that when they are bisected fills the a large baking pan

ca 800 – 1000 gr økologisk hakket okse, ged, or lamb

2 store løg, chopped

4 æg

approximately ½ garlic, chopped

fresh chopped chilli, chili or hot chili sauce to taste

1½ topspsk stødt koriander

a great big bunch of fresh coriander, chopped

salt and peber

 

How to:

Rens og to-del peberfrugt/sød chili. Deseed them, but let the stem sit, so as not to cut a hole.

Mix remaining ingredients and fill in the halved fruit. Avg possibly. some fresh cilantro for garnish.

Bag dem i en forvarmet ovn ved 225 grader ca. 25 minutter – shorter time if it is less fruits.

Serve with ex. a large portion of green salad and sprinkle like a bit of fresh cilantro on by serving.

 

Variér selv fyldet ;o)

– Add ex. Feta

– Læg gedeost ovenpå de sidste 5 minutter af bagetiden – Drys, possibly. with sortløgsfrø

– Grate the peel of an eco-lime in

– Add the grated ginger

– Put small ærter in – or fresh sweet corn kernels or grated root

– Add the cumin and parsley instead of coriander

 

If they are made with chili instead of bell peppers can the cunningly used as snacks. Delicious with medium hot chili'skaller’ I would think.

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Goat neck (will be translated upon request), beer braised

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Goat meat tastes great in all forms and are lean and butter until tender if prepared correctly. The meat bought like in one of the organic farm shops (see links).

Here a version of goat neck which is braised and served with root vegetables. Vary the post for your favorite braiseringsmodel.

That is a large bone in the throat – så et stykke kød er til 2 maks. 3 personer synes jeg.

Ingredients:

1 gedehals (gerne skåret igennem til 4-6 stykker med ben og det hele)

1 stor øl eller 2 mindre (eller en øl + lidt bouillon)

Edible roots aftertaste – i.e.. potatoes, parsnips and gulerødder

Fat to fry in (f.eks olivenolie + smør)

2 – 4 forårsløg

1 – 2 stilke bladselleri

5-6 fed hvidløg

lidt chili

Gastric (kan erstattes med lidt balsamico + lidt mørkt sukker) – ca 2-3 tsk

ca 1 dl fløde + lidt mel

Markchampignons or other fungi / mushrooms

salt + peber

Butter and milk for mashing

 

How to:

Wash root vegetables well so there is absolutely no more land left. Peel them and save the ends and peel. Cut rodfrugerne in fairly uniform pieces and store them in a pot with cold water for later.

Sprinkle goat neck well with salt and pepper and brown it in a pot as it just may be.

Pick it up and brown rodfrugtsender and peel along with the white of spring onions. Once it has been colored goat neck back into the pot also – and beer is added.

Cut garlic, celery and the green of spring onions in half coarse pieces and place it in the pan too along with a little chilli (fresh, dried or chili sauce). There must be no more salt and pepper in now, wait with it until the sauce has to be tasted to.

Let the mixture simmer for a few hours time on low heat and turn the meat around. every half hour. Keep an eye on to be thinned with some more beer / broth along the way.

When there is a half hour turned back on root vegetables and boiled / steamed until tender – not. Stir them with a little butter and milk as coarse or fine as you prefer your mash and season with salt and pepper.

While the root vegetables steamer until tender cleaned the mushrooms and cut into slices. Toast until tender in a pan in a little fat.

When the goat neck've had enough taken it out of the pan and keep warm.

Strain the sauce and pour it back into the cleaned pan and let it possibly. boil a little in. Season with gastrik and stir the flour into the cream and smooth the sauce lightly with the. Season with salt and pepper and pour the mushrooms in.

Cut goat neck pieces (with or without legs) and heat it in the sauce before serving with bog.

Give like a little green to.

 

Image:

The picture is bog served with good sprinkle lemon thyme and next are two celery sticks with a cream made of blue goat cheese must in sour cream (with a fork) and sprinkled with sortløgsfrø.

 

Note:

Det er langt det nemmeste af få slagteren til at save halsen i 4-6 stykker med ben. Alternatively, you can do it yourself if you have a kødsav – or use kødøksen to chop it into pieces before cooking.

I have the picture first carved legs after they were prepared, which is certainly possible, but can be a mess. The meat can also easily just cut from the large leg – it's nice tender.

Goats you can for example buy in the organic farm shops – see links.

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Pork cheeks braised in red wine with orange and chilli (will be translated upon request)

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Smørmørt comfortfood med max smag.

Til 4 – 6 personer

Ingredients:

12 – 16 svinekæber

1 flaske rødvin

2 øko appelsiner

Chili to taste

Olive oil

Butter

3 – 4 rødder – i.e.. gulerødder and parsnips

1 stort løg eller 2 mindre

2 – 3 stilke bladdselleri eller lidt knoldselleri

½ head of garlic

1 – 2 stilke frisk rosmarin

1 lille håndfuld frisk timian

as. 15 tørrede enebær

6 – 8 laurbærblade

Salt and peber

Et on sksk. danablue eller Roquefort

1 – 2 dl cream 38%

 

Accessories: i.e.. root vegetables and a little bacon

 

How to:

Wash the roots and peel them if necessary. If you use celeriac, hear it here. Cut them into approximately. 1 cm store stykker og brun/karamelisér dem ved god varme i en blanding af olivenolie og smør.

Shine while pig jaws of the largest tendons – or render them completely if you think – I mean only that it is the largest tendons which are in Vejen. Season them with salt and pepper on both sides.

Peel the onion and cut it into chunks.

Når rodfrugterne er brunede tages de op og løget får samme tur.

Up with it and now browned pork jaws at a few laps, so they only located in a layer.

When the last is browned, Pour onions and root vegetables back to the pan and add the red wine here, not kket chili, bladselleri i 1 cm stykker, grofthakket hvidløg, rosemary, thyme, juniper berries and bay.

Turn it all around and put a lid on the pot. Lad indholdet simre 2 – 2½ time. Turn any. rundt i sagerne en gang eller to undervejs.

Meanwhile wash orange founders, peeled grated fine and the juice squeezed out. Turn the juice and peel together in a small bowl and set it aside.

Når kæberne er simret møre tages kæberne op af gryden og lægges til side.

The sauce strained and poured back into the pot – pressure the last juice out of the mass with the back of a spoon. Add orange juice and peel – let reduce to appropriate kosistens. Round the sauce with only a few tablespoons. danablue/roquefort som simrer til det er opløst og så 1 – 2 dl cream 38%. Taste and. Add salt and pepper and warm it through with jaws. There should preferably not be touched – they easily fall apart now.

Served items. with a good moss and a little crispy bacon or pancetta on top.

Prepare any. accessory while waiting at the jaws. We make usually a coarse root vegetables to. Det kan være med 3 – 4 stykker af flg.: potatoes, celeriac, pastinakker, parsnips and carrots.

Skræl rødderne og skær dem i nogenlunde ens størrelse.

Steam until tender in a little water without salt.

Mash them coarsely with a little milk, butter, salt and peber and stir CE. eventually one tablespoon Roquefort in.

Tasted like further with a little chopped herbs and / or a little dried chilli flakes.

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Chilidevils on Horseback (will be translated upon request)

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I eeeeelsker Devils on Horseback – which of course can be made in a variety of flavors.

My favorite is with dates, roquefort, dijon and s'fø'li ​​bacon.

And then shall chili in: Chilidevils on Horseback (will be translated upon request).

Ingredients:

Store dried dates (like the delicious Medjools – available at well-stocked greengrocers)

Blue cheese – stilton, roquefort eller danablue

maybe some. suffered dijon mustard

Chili

Nice, smoked bacon

How to:

Cut a slit in the side of dadlerne and destone them.

Hak chilien – or use small whole where you put one in each blame. I have here chopped Aji little rough and Naga little fine – and also put a half Naga in some of them.

Stir cheese, dijon and chili together and fill in dadlerne. They must be (almost) Whither lukkes.

Cut bacon in half thinly sliced (or get to the butcher) – like longitudinally.

Wrap the bacon on dadlerne and replace if necessary. fixed with a toothpick.

Grilles at not too high heat on the barbecue or put on cookie sheet and bake in oven for bacon'en is crisp. Jeg bager dem ved 200 – 225 grader – repeat if necessary. underway.

If they are on the grill, it is a good idea to close dadlerne completely and cover them completely in bacon, so the cheese does not melt ud.

It's hard to fill them so nothing runs out, men der skal nok være rigeligt tilbage indeni til at give den gode smag.

Serve as a snack or accessories.

Super Delicious for a cool glass, as appetizer or brunch- or Tapas table.

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