Liqourice caramels with chili (will be translated upon request)

Posted on 9. February 2012 by Vivi

Here is one of the greats husfavoritter – them we have made a lot of.

Ingredients:

250 g sugar

½ liter milk cream whip

125 gr glukose

2 tsk flagesalt – i.e.. Maldon

chili to taste – very finely chopped

2 spsk lakridspulver

A rectangular shape – that 18×18 cm, lined with baking paper that is coated with a thin layer of oil

Licorice powder to roll them in

How to:

Glucose, sugar and cream boil over a moderate heat in a not too small saucepan.

There must be stirred frequently and more often the longer it has been cooked and not to burn on. Towards the end stir constantly. It is easiest with a wooden spatula.

Cook and stir until the caramel is nice golden brown and begin to drop the bottom of the pan – it changes like the texture slightly. Det tager mellem 20 og 40 minutter alt efter hvor meget fut du har på gryden.

When the consistency is right to be there, then add salt and stir on to you think that it is nearing completion.

Tag gryden af varmen og rør hurtigt lakridspulver og de hakkede chilier i og hæld det fluks i formen.

Cover with greaseproof paper smeared thinly with oil.

Layer caramel stand and rest at room temperature until the next day – eller ihvertilfælde ca 4 timer hvis ikke du kan vente længere.

Take caramel block out on a cutting board, dry most of the oil with a paper towel and cut it into squares rolled in liquorice powder.

Tips:

You can get glucose in ex. E-deli and Special Merchant (ing links) if not your local shopping place has it. Now use a real licorice powder. You can buy from TI spices or Matas.

This recipe can pull some of the really hot chillies.

It can be difficult to hit just the right consistency of toffees each time – practice makes perfect – og de smager lige godt af den grund.

If they become too soft, they do not cooked long enough, if they become too hard, the cooked for too long.

Being toffees not tough enough, there is a high probability that they will flow out when you cut them and let them stand a little. If you find that the mass has become too soft when it has been, you can put it in the fridge in the mold for a few hours, melt some chocolate (dark, cream or white), take the cold caramel lot out and cut into small chunks which immediately turned into the melted chocolate and put out to dry. Not bad either.

1 meget stor Habanero eller 2 mindre synes jeg giver den rigtige smag

Lemon caramels with chili (will be translated upon request)

Posted on 9. February 2012 by Vivi

Ingredients:

1 portion basis-karamelmasse

3 Aji chilier – like lemon or pineapple, or the like

3 økologiske citroner

3 teaspoons vanilla powder (not sugar)

1 ekstra tsk salt

How to:

Wash the lemons and grate skull pin. Save it for later.

Squeeze the juice of the lemons – the den, there shall be no flesh in – and save it for later.

Finthak chillies and save them for later.

Low caramel holders as described below basic caramels, med den forskel at når karamelmassen er næsten færdig hældes citronaften i (If you choose to use the) og der koges igen ind til karamelmassen har færdig konsistens. Add an additional teaspoon salt in this recipe, så der bruges tre i stedet for de to i basisopskriften.

Remove from the heat and add the lemon peel, pounds og vanilla – tubes really well and pour immediately in the form lined with oiled cookie sheet.

Continue as in the basic caramels.

Note:

Lemon Evening contributes little of the flavor you know from grilled lemons. It gives a good 'base’ til karamellerne synes jeg, but if you prefer a more fresh and clean taste, kan du udelade saften og bruge den til noget andet i stedet (home lichen lemonade items.).

Chritmas caramels (will be translated upon request)

Posted on 9. February 2012 by Vivi

Ingredients:

1 portion basis-karamelmasse

ca 100 gr rosiner

about 1 ½ – 2 dl portvin, ROM, or other well to soak the raisins in

ca 100 gr mandler eller nødder af din yndlingsslags – mine is Brazil nuts

1 tsp vanilla powder (not sugar)

2 kanelstænger

ca 15 grønne kardemomme

1 tsk nelliker

How to:

Dag 1:

Chop coarsely raisins and put them to soak in port wine or rum – or whatever you want overnight.

Dag 2.

Hugs kardemommerne with few bumps in the mortar and remove the husk.

Pour the seeds in spice grinder along with cloves and cinnamon sticks (who has just broken into a few pieces). Mal spices to a semi-fine powder and add vanillaen. Save for later.

Chop the nuts very rough.

Make the caramel as in the recipe for basic caramel and when it is about to be het finished, add to raisins – with the possible. excess fluid.

Boil again into the mass until it is finished. How long it takes depends on how much fluid that was with raisins. Stir well while the raisins do not burn on.

When the caramel is ready take it off the heat and stir in chopped nuts. Then the spices. Stir well and pour into a bowl with oiled cookie sheet. Follow the rest of the basic recipe.

Tips:

Tefal has made a really good small electric spice- and coffee grinder. It comes with two inserts – one for coffee and one for spices. Den koster ca 250 kr. Se links.

Caramels - basic recipe (will be translated upon request)

Posted on 9. February 2012 by Vivi

Ingredients:

250 g sugar

½ liter milk cream whip

125 gr glukose

2 tsk flagesalt – i.e.. Maldon

A rectangular shape – that 18×18 cm, lined with baking paper that is coated with a thin layer of oil

How to:

Glucose, sugar and cream boil over a moderate heat in a not too small saucepan (ca liter).

There must be stirred frequently and more often the longer it has been cooked and not to burn on.

Towards the end stir constantly. It is easiest with a wooden spatula.

When the consistency is right to be there, then add salt and stir on to you think that it is nearing completion.

Remove from the heat pour it into the mold flux.

Cover with greaseproof paper smeared thinly with oil.

Layer caramel stand and rest at room temperature until the next day – eller ihvertilfælde ca 4 timer hvis ikke du kan vente længere.

Take caramel block out on a cutting board, tør det meste af olien af med et stykke køkkenrulle og skær den i firkanter som rulles i flormelis eller pakkes ind i slikpapir.

Tips: You can get glucose in ex. E-deli and Special Merchant (ing links) if not your local shopping place has it.

It can be difficult to hit just the right consistency of toffees each time – practice makes perfect – og de smager lige godt af den grund.

If they become too soft, they do not cooked long enough, if they become too hard, the cooked for too long.

This recipe tastes fine in itself – but it's fun to play with many other flavorings.

Marzipan cake pieces (will be translated upon request) – traditional

Posted on 9. February 2012 by Vivi

ca 18 stk

Ingredients, marzipan:

500 g marzipan

200 gr flormelis, as

1 æggehvide

Ingredients, glaze:

½ tsp vinegar – any apple vinegar

1 æggehvide

ca 150 gr flormelis

How to:

Knead the marzipan and icing sugar. Pisk æggehviden let med en gaffen og ælt den ind i massen lidt ad gangen. The mixture should be soft, but not glued. Being the sticky, can be adjusted with a little more icing sugar.

Mål massen af i klumper af 40 gram og form dem til små tykke pølser, where pressed look of the classic triangular shape.

Put them on two baking sheets (doubled) lined with baking parchment.

Bages ved 230 grader i forvarmet ovn 8 – 10 minutes. Keep a close eye on them and remove them immediately they are golden brown.

Let them cool on the plate – they are very soft when hot.

Mix the ingredients for the glaze and spray them on the cooled cake pieces. You can shape a cone of wax paper and use – or use a small freezer bag. Pour the mixture into the bag and cut a small corner of. Charge icing dry completely.

Store in a cake tin with baking paper.

Note:

You need two baking sheets on top of each other for not getting the cakes too dark at the bottom

You can not make cake with hot air – use conventional oven.

You can of course make them in a different form and in a different weight / size if you like – but since they have such a short time in the oven, it is important that they have the same size – try any of the.

Marzipan

Posted on 9. February 2012 by Vivi

Homemade marzipan is super easy and tastes great. It can be made as coarse or fine as you want it and almonds can be used with or without skin. If you like you can even make it completely or partly with other nuts / seeds and flavorings like chili, vanilla, cardamom, cinnamon, finely grated orange- or lemon zest etc..
The picture below shows a very coarse version which I use. use as cake base.

Ingredients:

500 gr almonds

6-8 bitter almonds or apricot kernels

4 tbsp honey or syrup – i.e.. maple syrup

6-8 tablespoons rum (Alternatively, other spirits, juice or just water – an intense marzipan taste

is obtained by using Amaretto)

How to:

If you like, you can remove the skins from the almonds first – I do not usually, but sometimes you want a pale marzipan. The easiest way to remove the skin is by cobering the almond with boiling water, let it sit for a few minutes, drain and refill with fresh boiling water. Let sit for a few minutes again and then 'pinch' them out of the skin.

The almonds are chopped in a food processor until they have a consistency as coarse flour – try the recipe a few times to see which consistency you like best. I think that this marzipan must be more coarse than the regular store bought marzipan.

Syrup / honey is added and it it is given at few more spins.

Add spirits (or whatever you have chosen to use) and run the foodprocessor again until the mass is slightly coherent – not too much though. The mixture should be slightly sticky, maybe there a little more fluid needs to be added – depends on how finely you chopped the almonds and how large spoonfuls of syrup / honey was used.

Scrape the mixture into a bowl and squeeze it together so that it becomes a cohesive lump.

Cover the bowl with cling film and put it in the fridge.

When the mass is cold it has a consistency somewhat reminiscent of the storebought marzipan and it is easy to shape it into whatever you like.

It tastes amazing as it is. maybe some. rolled into balls that are dipped in a good quality dark chocolate – but it can be used just like the marzipan you buy both for confectionery, desserts and cakes – this version just tastes better ;o)

Brownies with chili (will be translated upon request)

Posted on 4. February 2012 by Vivi

On a chilly day it works great with a cup of good, strong, freshly ground coffee and chilibrownies. I think that they are best when they have 'set themselves’ refrigerated until the following day (and the following days).

Yum – de er nogle af yndlingskagerne her ;o)

Ingredients:

200 gr god mørk chokolade ca 70 – 80 %

250 gr butter

150 gr rå rørsukker

4 æg

150 gr hvedemel

1 small teaspoon salt

4 spsk kakaopulver

100 gr hvid chokolade

chili to taste – I use fresh (like from the freezer)

150 – 200 gr valnøddekerner

How to:

Smelt smør og chokolade sammen i en lille gryde ved meget svag varme og stil det til side så det kan køle lidt af.

Turn on the oven at 175 degrees celsius.

Liberating chillies for core and chop medium-fine. I like that you have to be able to bite into small pieces chili, but not for large.

Chop the white chocolate very rough. Do the same with walnuts, they will almost halved just think I.

When the oven is running hot, Beat eggs and sugar until light and frothy.

Turn flour, salt, cocoa, chili, nuts and white chocolate.

Reversible butter / chocolate mixture into. Although it should be turned well, touch as little of it as possible, so the eggs retain a little airiness.

Hæld det i en form på ca 25 x 25 cm og bag dem midt i ovnen i ca 25 minutter ved 175 grader. The cake should be very soft in the middle – almost liquid, but see baked on the outside.

Cool the cake – like in the refrigerator and cut then into small square chunks and serve.

Tips:

You can easily use ground chili – experience is just another.

Now use a good chocolate and organic eggs. Gode ingredienser giver god smag.

Tried with particular:

– 2 aribibi gusano, 2 aji pineapple, 2 balloon. Was yummy. Fine chilibid in a way where everyone can eat it – one can smages chilien.

– 3 aribibi gusano, 2 aji pineapple, 2 balloon. The extra Aribibi could not particularly taste. Kan godt forsøges med 1 mere næste gang.

– 4 aribibi gusano og 4 aji pineapple. Most can easily be here. Not strong, but a pleasant sensation of chilli in 'aftertaste’

– 8 aribibi gusano – min favorit ;o)

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Vivis chili

chili – cultivation and food

Category Archives: Recipes (translated upon request)

Liqourice caramels with chili (will be translated upon request)

Lemon caramels with chili (will be translated upon request)

Chritmas caramels (will be translated upon request)

Caramels - basic recipe (will be translated upon request)

Marzipan cake pieces (will be translated upon request) – traditional

Marzipan

Brownies with chili (will be translated upon request)