Pickled beetroots with chili and cloves

Posted on 17. August 2013 by Vivi

It is quite easy an very delicious to make your own picled beetroots. It is possible to give them your own exiting twist using many different spices and of course chili. I love to variate the spices when I pickle them, but it seems like I often return to a combination of cloves and chili. If you already have a favourite picled beetroot recipe – it is easy to adjust the amount and different kinds of spices in it. Here's my take on a recipe – do add the spices that you think will be fun.

The beetroots here is very relish-like. If you choose to cut them like I do, you fish for a bit of chili and horseradish with the beetroot pieces when using them. Hot and delicious. It tastes a bit of everything, so you have to like both beetroots, horseradish, chili and cloves (or moderate the amounts of flavourings).

Ingredients:

1 kg beetroots

Water and salt for boiling

50 gr horseradish

½ liter vinegar (standard vinegar or any kind you like)

½ tbsp salt

5oo gr raw cane sugar

Chillies to taste (i.e.. 30 gr chinenses – Habanero strength)

2 tsp whole cloves

2 tsp powdered chili or chili flakes (not too coarse)

Small whole – possibly. dried – chilies for decoration in the jars

maybe some. Sodium benzoate (not necessary, I think)

How to:

Rinse the beetroots well and cut of the top and some of the thin part of the root, if there's a long root. Keep the peel intact – so that only the uppermost part of the top is removed.

Boil the beetroots in salty water until almost done. Cover with water and use 1 tbsp salt per . liter. The beetroots will have to boil for 20 – 60 minuts. The larger the beetroot, the longer the cooking time.. Use the tip og a pointed knife to feel if they're done. They have to be at bit firm but almost tender.

Meanwhile grate the horseradish – it can be fine or medium coarse. Chop the chili finely (possibly. in the foodprocessor) and mix it with the horseradish. Cover and place in refridgerator until it shall be used.

Grind cloves in spice mill and mix them with chili powder / crushed chili.

Drain beets when they have had enough and immediately fill the pot with ice-cold water – and pour it off again.

Twist and rub the skin off the beets.

Cut the beets into cubes of between ½ and 1 cm wide and place them in clean, scalded and optionally. sodium bezoate rinsed glass jars. In between beetroot layers add the spices in the glass jars – both horseradish-chili-blend and ground cloves/chilies. I fill some of the spices in the jars when 1/3 filled and the rest when 2/3 filled.

Put in a few whole (decorative)chilies along the sides of the glas jars. Use a spoon to gently press the beetroot cubes together in the jars while filling them, such that there may be more in the glasses.

Give the vinegar a quick boil with sugar and salt. Take it off the heat and leave for 10 minutes. Add Sodium benzoate if you choose to use that (both the vinegar and the horseradish are preserving, so I do not think it is necessary here) and pour the brine over the beets. Tighten the lids and shake the jars well – back and forth and up and down, so that all the airbubbles will rise to the surface. Unscrew the lids and fill the jars to the brim with the brine. Immediately close and tighten the lids again and set the jars aside to cool.

When completely cooled, they probably need a rinsing on the outside – it's quite difficult to avoid spilling some of the brine.

Let beets soak in the brine and spices for at least a week before you eat them – preferably much longer. Go fish for a little chili and horseradish with the beetroot cubes when using them (mix the content around in the jar using a clean spoon when fishing).

Tips:

There will usually be enough brine when dicing the beetroots into little cubes an packing them a bit in the jars like I do – but if you prefer round traditional slices or little wedges, it might be a good idea to multiply by 1,5.

Some recipes prescribe that water is used in the brine, some doesn't. I don't believe in adding water to this one, but you can choose to do so if you use the model where beets are cut into slices. Up to half of the vinegar can then be replaced by water.

Do add the spices that you like – I do not necessarily make the same kind each time, just as the chili heat may vary. You could also try to . add different spices and amount of chili in each jar. It is possible to use dried chili, if fresh ones aren't available. In my version here there's a lot of cloves – which I like a lot.

One star anise at the bottom of each jar is also a hit. Also try to use fennel seeds or liqourice root (raw liqourice is also a possibility) – or how about all the 'liqourice' tasting spices together.

Armadillo Eggs (will be translated upon request)

Posted on 11. August 2013 by Vivi

Not my recipe – but one of those that 'everybody’ knows, just like Atomic Buffalo Turds. A delicious way to vary the ways you use your Jalapeños. Other kinds of chili can of course also be used. Here is one of the models I make.

Ingredients:

Jalapeños or other kinds of chili

Cheddar cheese

Cream cheese of a kind

Garlic

Minced meat – it could be minced beef or . raw sausage mince – ordinary. pork meat also works really well

Barbecue spice (will be translated upon request) – or other spice mix

Pinch of salt

maybe some. a bit eggs

How to:

Vask chilierne, cut the top of them and deseed them. Use a Jalapeño-DECORER or peak, sharp knife.

Grate the cheddar cheese coarsely and mix with cream cheese. I think that equal amounts of each works well. Also add flavor gives as example. crushed garlic.

Fill cheese chillies – it is easiest with fingers or a table knife.

Mix the batter with spices and a little salt. Do not be stingy with seasoning. If the batter is too loose and gritty, can add a little beaten egg (1 -2 tsk) – I think as a rule, it is necessary.

Apply a little oil in a circle on your cutting board or a smooth, clean kitchen. This is done so that the stuffing does not need to hang in.

Form a small ball father's hand – roll it well (but quickly, so it does not get heated up too much) and squeeze it slightly between both palms. If you start doing this, hangs stuffing better together.

Add fars'pandekagen’ the oil-lubricated cutting board / board and gently press the stuffing out so it has the same height over the place.

Add a chili on the stuffing and wrap the stuffing well together chili, so that is covered with an even layer all over. Make sure there are no cracks and holes into the chili.

Sprinkle all 'eggs’ with a little spice all the way around and put them cool, if they do not need to be prepared with the same.

Grilles on udegrillen – preferably with smoke – or in the oven. In the oven can high heat, however, also make it. Serve with whatever you fancy.

Tips:

It is one of the recipes, where you do not have to hang on too much in the exact ingredients – the idea is to use. Try items. switching barbecuekrydderiet out with your favorite spice blend or just (smoked (not translated yet)) paprika maybe. Garlic is not needed, If you do not like it. There may sagten mix other goodies in the filling. Finely chopped, fresh cilantro in the filling or stuffing I am very fond of – and there is plenty of opportunity to experiment here also. En godt krydret rå pølsefars er også rigtig lækker i stedet for oksekødet.
The chili can of course also be varied and may sagten divided into several pieces, either in small pieces' tube’ or longitudinally.

Also, try to wrap bacon on them – it can help keep the stuffing bit of space and taste the super.

Make a little more than you need, if it is important that they are neat. I always think that a few 'break’ during cooking so little cheese runs out. They taste the still good, but if the presentation is important, so low abundant.

Have you filled to spare, then it may well be used for other things. Just smeared on a piece of bread which then grilled, is really delicious. It can also be filled in some chilli or pepper as grilled (without father) – og måske drysses med lidt grønt ved servering.

Below are the remains of the filling smeared on some great pieces rosmarinflute, som efterfølgende er grillet i ovnen og serveret med skiver af bøftomat og røget chilisalt.

Armadillo Eggs of ground beef from John Memorial. A big hit. They strung him along and tasted super delicious. Goat cheese in chillies and various spices in the meat (barbecue + 2 slags chili):

Fruit- og bærsirupper med chili (not translated yet)

Posted on 16. July 2013 by Vivi

It's easy to make your own fruit- or bærsirup and the many delicious summer fruits can thus help to make winter a much needed summer breath of fresh air.

The syrups can be used for many things in the kitchen – and sweetness, seasoning, strength (chili etc.) one can happily self-adjust according to your own taste buds.

Syrups may also include. used for ice cream and other soft desserts, on cakes, as a marinade for fresh fruit – like with a bit of balsamic vinegar. In this way, (with a bit of high vinegar or citrus juices) er nogle sirupper også velegnet til fisk og sammen med olie som salatdressing. Rene to spice up a tame jam up, in a glass of milk or nog, a little bit in marinades for meat and a few teaspoons of sauce, med vand og isterninger som saftevand, in drinks, for red cabbage – raw or cooked, et bløp i den varme te og meget mere.

I'm expanding with more pictures and ideas when I make the next several syrups – så kig endelig forbi igen ;o)

Ingredients:

Fruit and / or wear

Liquid glucose

Raw cane sugar

Chili to taste

maybe some. water

maybe some. citric acid or citric acid

maybe some. vanilla and / or other (the) spices

maybe some. Sodium benzoate

How to:

Clean fruits / berries and rinse them well. Remove the stones from stone fruits and cores from apples, bulbs etc.. – but do not peel unless it is damaged. Stones from cherries and apricots can leave some pieces boil with the – it gives a slightly almond flavor.

Share the rewards of not too large, uniform pieces. It is not necessary to share the small berry, but ex. jordbær skærer jeg i ca 4 skiver hver.

Fill a small body of water in the pot as you need, only about half cm.Frugten into the pot with the water that clings to the flushing.

Clean and finthak chilli and place in.

Add perhaps. whole spices and maybe a little lemon zest and juice.

Place a small porcelain- or glazed clay bowl or plate on ice.

Put the lid on the pan and heat slowly fruit mass to the boil. It should go slowly, so it does not burn on the bottom. Let the mass simmer until the fruit is tender and cooked out, but no longer.

Let the mass drain for a juice bag that you want to turn it into jelly. You do not need the last drops any. pectin-juice here, but on the other hand, there is no reason to let the good juice go to waste, let the mass drain minimum a few hours – but overnight is also perfectly fine.

Measure the juice and put it back into the pan. Tilsæt ca 5 gr flydende glucose og ca 50 gr rå rørsukker pr dl saft og kog saften op. Let it simmer on low heat until it begins to thicken slightly. It can take half an hour for a small portion of about half a liter for many hours for a larger pot full. During test the syrup until the consistency is OK. This is done by taking the icy plate out of the fridge, pour a teaspoon of juice on the, stiller den tilbage på køl i 2 minutter og tager den ud igen og rører i siruppen med en finger. Is it the right consistency? – otherwise it must cook a little longer. The plate cleaned quickly and put back in fridge, so it is ready for next test.

If you underway in indkogningen seems to juice is too tart, add just a little more sugar. Remember to sukkeriinholdet course also focused on the way, then season with forethought. Once you have added extra sugar, it is a good idea to make a plate test right away it is dissolved, when the sugar syrup thickens.

No matter how good a plate test has been made, the syrup will almost always felt a bit tykkeret when it cools down in the bottle – stop when the consistency is just by being there. Do you sense that the syrup is too thick, then add a little boiling water (did not cold water in the boiling sugar mass).

Is syrup sweet, you may. taste with a little more lemon juice or a bit of citric acid.

You'll soon notice that the syrup missing chili, so clean and halve some chillies and let them boil the syrup until you think it's strong enough. Remember that the only eat a little at a time, so it may well be in the semi-hot end of what you prefer.

Boils you only a small portion to be eaten fairly quickly, then there is no need to use preservatives. Make sure your bottles are clean and nyskoldede. The sugar preserves part and syrup kept cool.

Remove from the heat and remove the foam (it tastes good on a piece of bread).

Do you Atamon, accepted it as directed on the bottle.

Pour the syrup in bottles and close them immediately.

Tips:

You can easily use a juicer to get your fruit- and berry juice with.

When the syrup is boiled into, you can add a whole spices, if you seem to be a little more fun in syrup – vanilla is always a hit, use cereals and bars. Fish spices up, when the taste is as you want. They will not usually with bottled, but you can. I have ex. apple syrup made with the cinnamon sticks in the cylinders – it worked fine – and vanilla bars can of course sagten make and decorate.

Both pure fruit syrups and mixtures are good. With the exception of red berries, I blend rarely more than two kinds of – flavor becomes too mix when there is more than two, I think. Some fruits / berries taste after in mind not enough by itself in a syrup – here it may well be an advantage to give them a little counteraction.

If the drained juice is very sweet in itself, do not you start with a little less sugar per cup. It is easy to add more when indkogningen is in progress.

If you want to make a clean, hot chili syrup, clean and finely chopping chillies (blender or food processor is fastest). Come mass in a pot of water that just covers. Bring det i kog og lade det småsimre 10 minutters tid. Sieve the mixture through a normal køkkensi and squeeze the last remnants of the juice through the sieve with the back of a spoon. Measure the liquid and proceed as above from the country that you otherwise might have been with the juice from fruits and berries.

Pictures of Strawberry-rhubarb-currant-chilli syrup

Here a version with raspberries, strawberries, currants and Habanero

….og her en med hindbær, strawberries, ribs, rhubarb, lots of vanilla, mixed Habanero, Red Morouga and BOC.

Citruschilisauce (will be translated upon request)

Posted on 13. July 2013 by Vivi

Citronchilier have their name because they are lemon yellow, not because they taste of lemon. Many of them taste fresh and summery – it is a flavor nature which appear to be associated with the yellow color, although the white chili and some orange and red also have it in the same manner. The sauce here is my idea of how I could wish that a lemon chili tasted the food. The sauce has been adjusted many times with different flavorings, but when I returned to the basic recipe and replaced some of the lemon with lime, was the sudden just right.

A multi-use flavoring that can provide against- and players in most 'ends’ of the kitchen. Try it touched with a little oil, salt and pepper as barbecue marinade for fish, shrimp and vegetables, or in the same manner as salad dressing, – in cream / sour cream to salad or freshly cooked and possibly. grilled potatoes or perhaps as a dip for vegetables etc.. In the dessert as an integral part or to the side of the facing with a little cream or whipped cream. Try to turn the cooked rice with a teaspoon of this before serving – or a spoonful touched with soft butter to warm baguettes or steak.

Ingredients:

Chillies to taste

ca 10 usprøjtede citroner

ca 10 usprøjtede limefrugter

3 dl æblecidereddike – use a gentle and soft as ex. Urtekrams

400 gr rå rørsukker

75 gr salt

possibly. Sodium benzoate

How to:

Wash chili fruits and remove the stem. Remove the seeds, if you do not want to have them in the sauce. Cut the fruit into chunks as herhefter blended with æbleeddiken in food processor or blender. Come mass in the pan.

Wash ctrusfrugterne and tear off the colored part of the peel finely. Getting shell in the pan.

Fjern det meste af den hvide skræl med en skarp kniv. It does not matter that there is little left, but not too much.

Skær citrusfrugterne i skiver og fjern kernerne. Blend skiverne godt og passér massen gennem en sigte og ned i gryden. It goes easily with a small spoon. Throw the pulp away when all the juice is squeezed out of the.

Add the sugar and to about. half of the salt and bring the mixture to the boil. Lad det koge ved middel varme i ca 10 minutter uden låg og under jævnlig omrøring. Taste along the way to the more salt, if you think. It may depend on how big and sweet both lemons and limes are, how much salt sauce requires.

Remove the sauce from the heat and add Atamon (if you use it) as directed on the bottle.

Pour immediately cleaned, scalded and optionally. Atamonskyllede bottles which immediately closes.

Tips:

På billedet har jeg brugt i alt 230 gr blandede chili – yellow unknown Habanero and Habanero Hot Lemon. It gives an OK hot sauce, which I think is appropriate in strength, as you can not use much of it at a time – but play you finally reach a flavor combination that suits you MHT. chilli variety and quantity – thus strengthening.

The batch here gives about 1 ½ liters of sauce, but it'll come naturally depends on the amount chili and citrus fruit size.

Taste and. the sauce with more spices, or do as I: use them rather with the sauce, so there can be varied slightly in different flavors. It could be freshly grated ginger, ground coriander, ground cumin, sumak, crushed juniper mm. It is delicious with garlic and it is very suitable with fresh herbs.

Some pictures of some of the possible applications:

For the vegetables to the grill

For pasta salad – mixed first with a good lemon olive oil and so thise 'Amber Aage', chilli chorizo and a little tomato

At increased pork on the grill (meat from John Memorial)

Butter touched with the sauce – it can attend difficult to touch all the way into the butter, but it does not matter – it's delicious anyway

The grilled pork chop (meat from John Memorial)

For vanilla ice (there is muscovadokaramelsauce with licorice and chili at the bottom)

At long ribs – de er marineret i saucen 24 timer inden de kom på grillen (meat from John Memorial – they should be just braised before grilling next time)

Chili Salt – possibly. smoked (not translated yet)

Posted on 2. July 2013 by Vivi

Chili Salt is really easy to make and are a must in chili kitchen. They must be just the flavor and strength as you think. The key is to be used plenty of them in relation to the amount of salt, before the salt will be interesting to taste. Are you not as strong chillies, use some mild – they also work.

Ingredients:

Coarse salt

Fresh chili – mellem 1/4 og ½ vægt af saltet, how about.

maybe some. sawdust or other for cold smoking (use your favorite method)

How to:

Wash and dry chillies. Remove the stem and the chillies for seeds, if you do not want them in salted.

Blend salt with the first bit of chili and feel how much more it can take before it becomes too wet. Continue to get chillies in until you are satisfied. The consistency should be like melting snow and if you use many chillies are slush OK, but not much wetter than the.

Wide chili salt out on a tray lined with baking paper or just a few dishes and let it stand at room temperature and dry for up to a few days. Along the way, you turn around in it a few times a day. It collects safe liquid at the bottom at the start, it's perfectly OK – it is the standing and evaporate. On a warm day you can ask the make and turn around in it a bit more often, then it goes strong with drying.

When the salt is moist, but no longer really wet, you can get it on the glass and it is ready for use.

If you want smoked it, it is now. Broad it out in a not too thick governed by and give it the time to smoke as you think – I give it at least a few days. Turn around in it a few times during the smoking process, so the smoke spread evenly. During the smoking process the salt will typically dry completely – det er fint nok.

Tips:

You can use just the kind of salt as you wish, but do not expect to be able to taste the salt own taste. If you choose an expensive and exciting salt, do it for the good minerals etc.. – not for flavor.

You can easily use salt flakes. So please do not blend it with chili, men vende det i den blendede chili når den er så fin som du ønsker det.

I koldrøger, A varmrøgningsforsøg gave some dried salt blocks, to be in the blender to become salt again. Det bliver røget minimum 48 timer, but would like more.

Do not be afraid to get lots of chili in. The idea is that you have to taste a lot of chili, do not start eating more salt. The strength of the chili adjusts the self-.

Especially when you are using mild chilies can be fun to experiment with other flavorings in salted with chili. Use something having a relative strong own taste – it can be garlic, ginger, rosemary, muskat, Juniper, finely grated zest of various citrus fruits etc.

Here, there are made two kinds, each with a black chili

And here a smoked version – made of yellow chili

– and smoked mixed

There is always a little different chili salt on the shelf

Det giver også fin mening at blande lidt chili i andre former for krydder/urtesalt.

Here ramsløgssalt with green chili.

Bones braised in red wine and chili (will be translated upon request)

Posted on 29. June 2013 by Vivi

Remember stegeben – or 'good legs’ as they were called here – they just got a revival in my kitchen. Our new supplier of meat had a few bags lying when we last downloaded meat on the farm (http://johannesminde.dk/) and so wildly delicious out and was very meaty. Haps. I would like to give them a little lift and it was for this little project which fortunately did the first time. It's really good legs.

Ingredients:

4 – 5 kg kødfulde stegeben

1 flaske rødvin

Chillies to taste – i.e.. one Habanero Chocolate

2 store løg

1 hvidløg

salt

pepper

2 toptsk muscovado eller anden mørk sukker

olive oil

butter

Gastriq eller lidt æbleeddike + mørk sukker

1 dl fløde

How to:

Season the legs with salt and pepper.

Cut the onion into small pieces and some garlic in half.

Cut the fresh chilli, sliced.

Brown the legs in a pan in a mixture of olive oil and butter and add to the pan with the spirit as they are finished.

Brown the onions so they get color and add to the pan along with the cut garlic, brown sugar and chili.

Pour red wine by and fill with water until it reaches the upper leg – but they are not to be covered.

Put the lid on the pot and bring to the boil. Skru ned sådan at den simrer og lad den gøre det i 2 timer.

When the legs are done remove and keep warm – possibly. i et fad i ovnen ved svag varme.

Strain the sauce and put it in a (like less) pot. Lad den koge ind til ca 1/3. Taste now with gastriq and cream and even possibly. the sauce a little if it penetrates. Taste also with salt and pepper and a little more chilli if you like.

Server legs with ex. steamed vegetables or mash and a little of the sauce. The sauce is very close in taste.

Tips:

Cheating now not allow yourself to have a good gastriq below – it does wonders ift. To round a sauce like this of.

Lige inden servering kan benene få et par minutter under grillen i ovnen det bliver de bestemt ikke dårligere af.

The legs can be covered by only one layer baking paper and then a layer of aluminum foil and genvarmes in the oven. Remember baking paper between when there is chili in court – otherwise 'etches’ food the foil.

Chili pickled cucumbers

Posted on 15. June 2013 by Vivi

Ingredients:

2 large cucumbers or equal amount of smaller ones

3 dl vinegar of own choice – household vinegar, apple cider vinegar, malt vinegar i.e..

1½ dl water

1-2 dl sugar to taste, depends on preferred acidity

4 tsp salt

A couple of chilies to taste – cut into rings or simply halved and possibly cleaned of seeds

1 tbsp yellow mustard seeds

10 juniper berries

4-6 bay leaves

Sodium benzoat (E-211) - see instructions on bottle

How to:

Slice cucumbers into not too thin slices, and drizzle with the salt. Leave them in the fridge for 2 hours.

Let the cucumbers drip dry in a sieve for half an hour. Don't rinse them.

Fill into clean, sterilized jars and the rest of the ingredients (except Sodium benzoat) is brougt to a boil. Remove the pan from the heat and leave it to cool for 10 minutes, whereafter Sodium benzoat is added, pour over cucumbers. Close jars immediately.

Cucumbers must now be left alone for at least a week and may then either be eaten or stored for longer. Keep refridgerated after opened - also before if you've got the room for it.

If you have produced chilioil or -honey using the method where chilies are boiled in vinegar first – the vinegar can be used for this recipe afterwards. Fill up to measure with fresh vinegar then.

Including a version with small cucumber into thick slices, hvor lagen består af ren lagereddike med 500 gr rå rørsukker pr. liter.

Cucumbers are treated as described above.

I hvert 314 ml glas er agurkerne lagt lagvis med 1 gul Habanero i tynde skiver og ca 2½ tsk korianderfrø.

Husk at lade lagen stå 10 minutter inden du evt. Atamon comes in and pours it over.

Rhubarb-orange-chili-cheesecake

Posted on 8. June 2013 by Vivi

A very fresh and spicy cheesecake with a loads of taste in every little bite. The oranges complements the delicious creamy rhubarb filling with a little extra acidity and freshness and the chili provides a surprising extra dimension to the cake.

Ingredients for rhubarb compote:

1 kg rhubarb stalks

350 g raw cane sugar

fresh chopped chilli to taste

1 tsp vanilla powder (or seeds from 1 pod or 3-4 tsp vanilla sugar)

finely grated zest from 3 – 4 organic oranges

Ingredients for base:

75 g melted butter plus a small amout for greasing the springform pan

150 g coarse grained bisquits of a kind

100 g coarsely chopped walnut kernels

Ingredients for filling:

300 g cream cheese (i.e. Philadelphia)

2 dl cream 38%

2 dl creme fraiche 18%

2 egg yolks

2 egg whites

100 g raw cane sugar

fresh chopped chilli to taste

1 tsp vanilla powder (or seeds from 1 pod or 3-4 tsp vanilla sugar)

8 sheets of gelatin

Ingredients for jelly:

juice from 3 – 4 organic oranges

juice from the rhubarb compote

2 – 4 tbsp liquid honey

6 sheets of gelatin

How to – rhubarb compote:

Remove leaves from rhubarbs and rinse the stalks well. There is a small membrane near the 'feet', which can be carefuly pulled or scraped of. You will need about 1 kg cleansed stalks. Part them lengthwise if they're very thick. Cut them in approx ½ – 1 cm pieces. Put the rhubarbs in a baking pan with the sugar, add finely chopped chili, finely grated orange zest and vanilla. Mix everything well.

Bake in preheated oven set at 200 degrees celcius for about 20 minutes until tender (rhubarbs soft, but still in whole pieces). Flip them around in the pan in 5 minutes intervals. Take out baking pan and let cool completely on the kitchen table, so that the rhubarb pieces cools down covered in their own juice.

How to – base:

Crush the biscuits as coarse or fine as you like them and mix them with walnuts and melted butter.

Press mixture into bottom of a greased springform pan. Use your fingers or the backside of a ladle.

Let it set in the refrigerator for ½ hour.

How to – filling:

Put the rhubarbs in a sieve with a bowl underneath and leave them to drip 'dry' (save the juice for making the jelly) – make small pancake flips a few times while draining, so that the rhubarbs will be gently turned and drained all over.

Soak gelatin sheets in cold water for 8 – 10 minutes.

Whip cream cheese, cream, creme fraiche and sugar until it reaches the consistensy of lightly whipped cream. Add egg yolks, chili and vanilla. Don't mix it in until the gelatin is added.

Remove the gelatin from the water and melt it over low heat with the water that clings to it.

Stir gelatin in the mix in a thin stream. Stir quickly while doing so.

Whip egg whites untill very stiff and fold them into the mix together with the drained rhubarb pieces. Pour the mix into the springform pan and flatten the surface gently. Cover with cling film.

Refridgerate the cake for at least a couple of hours – maybe until next day.

If you let it cool until the next day, then wrap the oranges one by one in clingfilm or put them in an airtight box and keep them in the fridge. Also save the rhubarb juice in the fridge.

How to – jelly:

Soak gelatin sheets in cold water for 8 – 10 minutes.

Squeeze the oranges and mix the juice with rhubarb juice and honey.

Remove the gelatin from the water and melt it over low heat with the water that clings to it.

Stir gelatin in the juice mix in a thin stream. Stir quickly while doing so. Wait 5-10 minutes while the juice is setting just a bit so that the consistency is like syrup.

Pour the mix gently over the cake and refrigerate again for a minimum of 4 hours until serving. Jelly must be easy to cut, not runny.

Tips:

I use 1 Habanero for each of the rhubarb compote and the rest of the filling – that is 2 in all.

Use a springform pan larger than 25 cm if possible. I used 25 cm in the photos – in my first making of this cake - and it was filled to the brim and therefore almost impossible to balance with until jelly stiffened. If your largest springform pan is 25 cm, you can save a few dl of the filling in a small bowl of its own, when making the cake, all will be well – and you can use the extra filling for a bonus dessert.

Use organic or pasteurized eggs. Organic will taste the best (but be aware of what the health issues are in your country when using raw eggs).

The filling can be cut with at knife, it is very soft though, almost like a mousse. If you prefer a more firm texture, then use a few extra sheets of gelatine.

Blackcurrant gelly with chili (will be translated upon request)

Posted on 25. May 2013 by Vivi

Very simple and delicious basic recipe for jelly made with blackcurrants, which can easily be made with other berries as well. See photos of the jelly made with redbeeries at the bottom. Eaten alone in well, homemade bread with a little butter or cheese, meats, postej m.m. – is also delicious as jelly for hot food. Good to round a sauce with. Delicious in pancakes, for fritters and ice m.m.m.

Ingredients:

5 kg solbær (frozen thawed) or other berries

fresh chili to taste, i.e., 200 – 300 gr Habanero (of the strong)

about 3 ½ liter vand

4 kg rå rørsukker

5 breve gul Melatin

ca 8 tsk Atamon + lidt til glassene

How to:

Getting the berries in a large pot. You do not have to rib them first. Remove the stems from chili founders and mark them. Do not remove the cores and frøstole. Come chili in the pot for the berries.

Add water so that you can see it down between the berries, but not to cover them. It is about 3 ½ gallons.

Bring gryden i kog og lad det småkoge under låg i ca 15 minutter.

Pour the mixture to drain for a juice bag over a large pot (der bliver små 5 liter), preferably overnight – but at least a few hours.

Measure the drained juice up. There should preferably be 4 ½ – 5 liter. You can alternatively. priming up with a little water if there is less than 4 ½ liters.

Skold and optionally. Atamonskyl your glass and lid.

Getting the juice in a large saucepan and heat to boiling point.

Drys gul Melatin i under omrøring og kog massen 1 minut.

Add the sugar and bring back to a boil. Lad koge 1 minut.

Remove from the heat and add Atamon.

Come immediately gel on the clean glass and luk to. When you close a glass, turned it just a ride on the head and back before it to cool.

Tips:

If you make a great deal of time (med 5 kg bær), you need to work a little fast when the gel to the glass, so that the latter does not cool as much of it can be difficult to pour on glass.

You can use any berries for this simple recipe – and of course you can mix them if you want. Are the berries sweet, you can reduce the amount of sugar. Du kan sagten nå at smage til imens sukkeret koger 1 minut og evt. add a little more if you come a little ii initially.

You can natural course add other flavorings also / instead if you like. Whole dried spices executed in the field berries boil and boil with the mass. Spirits can be added just before the gel is poured on glass – beregn ca 1 spsk pr glas.

Portionen her giver lige knap 7 liter.

And here is the version made of ribs instead.

The following is a tuttifruttiversion, made when the freezer was emptied of berries.

Kirsestik on cherries, red gooseberries, BOC chili and vanilla

Tuttifruttien blev lavet på 4 kg røde stikkelsbær, 4 kg solbær, 4 kg cirusrugt, well with chili, 1 liter æblemost (with elderflower). The chili was cut into rings and citrus fruits into slices about ½ cm thickness, with peel. It was quietly brought to a boil and then simmering it for ½ hour, with a pair of pumping over underway. The mass was drained in colander, aim and juice bag (it was a great deal of, so several things had to play).

Her blev 6 liter, som blev videreprocesseret med 4500 gr sukker og 6 breve gul melatin. Incredibly intense flavor (there is after all not thinned with water). Yum.

Atomic Buffalo Turds (will be translated upon request)

Posted on 18. May 2013 by Vivi

A good chili classic that can be varied in lots of ways.

Ingredients:

Jalapeños – like green

In cremet ost, i.e.. Philadelphia, Savoury, Smoked cheese e.a.

Small, delicious sausages – i.e.. well seasoned small eco cocktail sausages

Good bacon into thin slices – like smoked and eco

maybe some. spices (kunne være noget i stil med 2 spsk muscovadosukker + 1 spk røget paprika + 1 spsk chilisalt)

maybe some. in Chilisauce eller barbecuesauce, like slightly sweet and strong

How to:

Wash Jalapeñoerne and share them along. It's a good idea to share them so that they can be 'nicely'.

Remove the seeds and frøstolen, it is most easily done with a small teaspoon.

Butter cheese with a butter knife. Fill them about half, so that to make a slight indentation along.

Pressure A small plug into each half.

Wrap a good slice of bacon. You can alternatively. fæstne bacon’en med en smagsneutral trætandstik.

If you are using spice, then came the bacon and presented it to look.

Now you can save ATB'erne covered in the fridge to be cooked. You can also freeze them for later use (without toothpick, if you use them).

When ATB'erne be cooked, you can use the oven or grill. They taste great if you have the opportunity to grill them with some smoke.

Grilles for bacon is crisp.

Serve as is or with a little chilli- or barbecue sauce.

Tips:

Instead of the spices you can brush a little chili- or barbecuesauce on bacon indene grilling.

If you use the oven, så stil den på grilltemperatur eller meget varmt 250-275 grader og stil ATB’erne midt i ovnen, not quite up under the grill body.

Using just the fillings and the possible. spices and dippingsauce as you like – there is room for antics. Can be used as a full court with some nice accessories. Good quality sausages and bacon (from animals with curl on the tail) kan smages og løfter denne lille snack/forret/ret til en sublim deltager på chilimadbordet.

Green Jalapenos tastes are not necessarily particularly strong. The longer time they have been sitting on the plant the stronger. You can also wait until they are mature, if you want a little more strength – just as you obviously can make Turds with other chilli varieties.