Tag Archives: chili

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.

Pistachio and chili (will be translated upon request) – filled chocolates

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It was just before the filling was not going anywhere, since I do not seem to pistachio and chili sounded like a special lucky combination. Jeg prøvede heldigvis alligevel – that is, as we know no sacred cows in my kitchen – things need to be tested.

The so-called pistachio paste, I really really like – in very small amounts – it just needs to be matched by some. It ended up being right pistachios and chili – little syrup to bind it all together with and thick dark chocolate. Now it just right.

Ingredients:

Nice, dark chocolate molds

‘pistaciemasse’ – i.e.. dessertmasse med pistaciesmag

100 gr usaltede pistacienødder

1 – 2 tsk chili eller lidt finthakket frisk

150 – 200 gr lys agavesirup

 

How to:

Prepare chocolate shells, see . little about chocolate.

Finely chop the pistachios – lettest i foodprocessor – and mix with 'pistacie'massen and chili.

Stir it up with agave syrup until it has the consistency of dessert mass had from the start.

Filling the molds by means of a small freezing bag is used as a piping bag. Smooth after in each with a finger dipped in cold water.

Ask the shape of the keel ½ hour and closes with melted chocolate.

Red cabbage pickled with orange, cranberries and chili (will be translated upon request)

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I love red cabbage with so-called Christmas spices. The attentive reader will know that they now have a place in my kitchen throughout the year – determined not only in December. For everyday, I would like to have this magnificent cabbage raw, but it should be shelved, so it must be with a good seasoning. My version here is slightly sweet and salty, slightly acidic from the vinegar and spicy. Do you want a less sweet, Sharp as just down the syrup.

Ingredients:

A red cabbage head – as. 2 kg

4 dl eddike – like frugteddiker and like mixed

4 dl saft/sirup – like blackcurrant, e.l ribs.

revet skal og saft af 2 store eller 3 mindre usprøjtede appelsiner

ca 250 – 300 gr tørrede tranebær

fresh chopped chilli to taste

1 tsk hele nelliker

1 lille stang hel kanel – or the corresponding section of a large

ca 1 spsk hele stykker muskatblomme

2 stykker tørret ingefær

4 – 8 tsk salt

maybe some. Sodium benzoate

 

How to:

Hak snit and red cabbage as fine as you can suffer the – I cut it with a knife on the cutting board, but maybe you will have just the fine in the food processor.

Grate the orange peel and squeeze the juice of the oranges.

Notch cranberries into smaller pieces with a knife.

Mix all ingredients unless directed to salt and Atamon in a large pot and bring them slowly to the boil. Lad simre ca. 1 time.

When it has KOGT the first fifteen minutes, you can begin to taste with more juice or vinegar if you think that one of the items are missing.

When simmering time is nearing end, smacks you with a little salt and possibly. more spices – Here you can benefit from using powdered. If you find that it lacks sweetness, need to assess whether to more juice in, or if you want to get hold of the sugar jar. The acid is adjusted with one of eddikerne.

When you are satisfied, taken from the heat. If you are using Atamon, added it as directed on the bottle. Measure up as if it were to jam / preserves.

Come clean on red cabbage, scalded and optionally. sodium bezoate rinsed glass jars, which immediately closed and turned upside down and says little.

 

Note:

I portionen på billedet har jeg brugt en blanding af 2 eddiker: apple vinegar with shallot and raspberry vinegar. Jeg har også brugt 2 slags saft/sirup: blackcurrant juice (Ribena) and tamarindsirup. Half of each of both cases.

The cut cabbage takes up much, so find a large pot until the project. Jeg bruger en 8 liters til det.

I've spent a small TSMB. It was just as it should be.

 

Homemade marzipan with ginger and chili (will be translated upon request) – filled chocolates

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Ingredients:

Good dark chocolate shells

250 gr mandler

3 – 4 bittermandler eller abrikoskerner

2 spsk honning eller mere

3 – 4 spsk Ingefærlikør

½ tbsp finely grated fresh ginger

1 tsk stødt ingefær

1 tsk chilipulver eller hakket frisk chili

 

How to:

Prepare shells – see . little about chocolate.

Mandlerne hakkes – med skal – 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.

Honey is added and it is run some laps again.

Add the chilli, fresh ginger, stødt ingefær og ingefærlikør 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.

Pressure mass in chocolate shells. Close off with melted chocolate, decoration CE. with whatever you find on and serve.

Rice pudding cake with ginger and chilli

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English here: Rice pudding cake with ginger and chilli

Another way to serve a danish rice pudding dessert. Although it can of course be made without chili, I do believe that, together with the ginger, it matches the sweet taste and really suits it well. They are both very discrete in the cake and gives just a hint of hot seasoning.

Ingredients – base:

1 package (approx 260 grams) Bastogne biscuits – the original with cinnamon flavor – alternative: ginger biscuits

100 grams of almonds

100 gr butter

2 tablespoons Muscovado or brown sugar

1 tsp chili powder

1 teaspoon ground cinnamon

1 tsp grated nutmeg

½ tsp salt

Ingredients – filling:

60 gr rice (the type used for porridge)

½ liter of whole milk

8 tablespoons raw cane sugar

6 sheets of gelatin

2½ dl whipping cream

400 grams of cream cheese – i.e.. Philadelphia

1 – 1½ tablespoons fresh, finely grated ginger

2 tsp chilli powder or fresh, finely chopped chilli to taste

2 – 3 teaspoons vanilla powder (not sugar) or other similar vanilla product (i.e. essence)

Ingredients – topping:

1 glass of Amarena cherries

1 dl Amaretto

½ teaspoon chili powder or some fresh very finely chopped

4 sheets of gelatine

 

How to:

First make a rice pudding of milk and rice. Bring milk to a boil over medium heat while stirring. Add rice and stir well. Let cook for 2 minutes without lid. Reduce to low heat and put the lid on. Let the porridge cook until it has absorbed all the milk – it takes about 40 minutes. It must be stirred periodically during that time – especially towards the end, so that the porridge does not catch at the bottom of the pot. When the porridge is ready, take it off the heat and cool completely. For instance. put cold water in the bottom of the kitchen sink and place the pot in it to cool.

The almonds are toasted lightly in a medium hot pan – stir occationally, until they begin to smell nice and get a little color – not too much though. They can also begin to make little popping noises, but they don't neccesarily do that. Let them then cool.

All the ingredients for the base, except the butter butter, is ground up in food processor until it has the consistency of very coarse flour.

The butter is melted and mixed with the 'flour'. The mass is pressed into the bottom of a greased springform with your fingers (be careful to add some at the edges) and set it aside to cool while you prepare the filling.

Soak the 6 sheets of gelatine in cold water.

Be sure that Philadelphia is at room temperature when you're using it (remove from refrigerator ½ – 1 hour before use).

Finely chop the chilli if you use whole ones and grate the ginger. Put sugar, chili, vanilla and ginger in a bowl with Philadelphia.

Whip the cream to semifirm peaks. Whip Philadelphia and spices sugar together for a minut or two, so that the sugar is dissolved.

Stir in the cold rice porridge.

Remove the gelatin from the water and melt it over very low heat with the water that clings to it. Stir it in the mass – using the hand mixer at low speed for this is a good idea. It is important that you pour the melted gelatine so that a thin beam hits right where the mixer is running, then there is less likelihood of forming threads in the mass, but make sure now to get it all mixed well in the bowl.

Gently fold the cream into the mix with a soft spatula and then pour it into the form on top of the cooled bottom. Smooth it neatly, cover with clingfilm and put the cake in the refrigerator an hour or two.

When it's time to make the top layer, put the 4 gelatine leaves in cold water for approx 10 minutes of time.

Pour Amarena berries and their juice in a small saucepan and gently warm with chili and gelatine when it's ready (after the 10 minutes soaking). Do not boil, but must just be a bit warmer than lukewarm, such that the gelatine melts.

Remove pan from heat and stir immediately Amaretto in. Allow to cool to handwarm or slightly cooler and pour over the cold cake.

Cover with clingfilm and put the cake in the refrigerator at least an hour again – but until later or next day is fine.

Nougat with chilli and star anise (will be translated upon request) – filled chocolates

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Very easy confections with a unique flavor. De 4 ingredienser klæder hinanden rigtig godt.

Ingredients:

good white chocolate shells

500 gr blød nougat

4 – 5 stjerneanis

2 tsk chilipulver

 

How to:

Prepare shells – see . little about chocolate.

Mal star anise spice mill and run it.

Melt nougat with chili and stjerneanispulveret.

Let it cool for kitchen temperature while regularly stir, so it does not stick to the edges.

Fill nougat'en in the shells and let it harden completely closed by white chocolate.

Coated marzipan balls with walnuts (will be translated upon request), licorice and chili

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Ingredients:

400 gr marcipan

a half cup walnuts

port

2 toptsk engelsk lakridspulver

1 tsk chili

white chocolate coating

 

How to:

Fill a mug half with walnuts. Pour the port over as it covers. Cover the mug with movie and put it in the fridge for the next day.

Mix marzipan with chili and licorice and knead well. Pour a few teaspoons port in – it makes it easier to knead.

Drain the nuts.

Pak little marzipan on each walnut and roll them into balls. Moisture hands with cold water on the way when it becomes too sticky. The water will surface to look a little funny, whitish out – but it dries again.

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

Port wine can be used in the sauce, if you think it has been too bitter.

Danish liver paté with chili (will be translated upon request)

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Home Lavet warm leverpostej – is there anything better on a piece of freshly baked bread? It is ihvertilfælde a great favorite with us and although there is little work on the – then it is quite worth it when you can sit at table with the warm pie.

I've got my mom's delicious recipe and even spiced it up a bit with a little more spice. Just like her I do a great deal when I started – and rejoice every time I pull a homemade pie out of the freezer for lunch table at the weekend. Yum.

Portionen her rækker til 3 bagninger af 4 store forme, so set some time of the project or divide ex. opskriften med 3 og lav en enkelt ovnfuld.

Ingredients:

3 kg svinelever. Buy it chopped or chop it yourself

12 løg str medium

750 – 800 gr smør

750 – 800 gr hvedemel

about 2 ½ liters of milk

ca 9 æg

18-20 hele ansjoser eller mere (purchased on glass)

75 gr salt (op til 125 gr hvis man er til en lidt salt model, taste of the mixed mass – it also comes down to how salty anchovies are)

9 tsk (with small peak) ground allspice

8 – 10 tsk (with small peak) chili powder (alternatively used fresh chopped chilli to taste)

How to:

Chop the liver in the meat grinder or food processor – I use the last. How fine / coarse is up to you. I prefer that it is completely liquid. The major portion of the course is chopped at some laps.

Hak logos and anchovies founders nice – again easiest in fodprocessor. I opskriften her bruger jeg 2 eller 3 glas ansjoser á 200 gram (130 gram drænet vægt). I pour all the tubes' contents – Thus also lagen – in the food processor along with the onions.

Measure salt and spices and beat the eggs into a small bowl. Measure the flour by.

Sæt ovnen på 190 grader og sæt en kande vand over kog.

Set milk clear and open at the side of the komfuren – it goes fast on little.

Melt the butter over medium heat in your very large pot. As soon as it is melted, stir in flour. Use a whisk. When the flour is well stirred out it immediately begins to thicken. Pour the milk in the mixture – only a few deciliter at a time – and whisk thoroughly, but quickly – pour more in as soon as it is first touched out etc.. When it's all in whipping you still good in the bottom of the pan, so no lumps – while you heat the mixture through until it has a consistency like a good thick sauce / batter.

Then you immediately saucepan from the heat and now touches quickly the rest of the measured ingredients in.

Pour the mixture into foil molds or whatever you want to bake your pate in. Ensure first that forms in each shot that comes in oven, are of the same size, such that the cooking time for them are the same.

Place the molds in the oven large roasting pan. Put the roasting pan in the heated oven and pour the hot water into the baking tray.

Bagetiden er fra ca 25 minutter i meget små forme/ramakiner op til en times tid for store lerforme. The easiest thing here is to use a proposal for electronic meat thermometer, which is set in the middle of one of the owners record, when they are about to be a little firm – og så bage til en kernetemperatur på mellem 75 og 80 grader. Jeg sætter mit på 77 grader.

Tips:

Der skal bruges en seriøst stor skål til at blande i hvis du laver den fulde portion her med 3 kg lever. Jeg bruger min store suppegryde på 15 liter – den næststørste jeg på 12 liter er for lille.

You have to spice up his liver pate with anything you like. The combination of anchovies, allspice and chili is definitely my favorite, but it may be varied in many ways rigtigtig. Some use no spices (blot salt and peber) – others choose to spice up with ex. muskatnød, sage, thyme and myself have also used crushed juniper.

Anchovies Erne in the recipe here, contribute their salts umami taste. They go really well together with the liver and onion sweetness – and does not taste fished, but spicy and delicious. Allspice is my absolute favorite pie spice. It helps with a delicious seasoning that can be difficult to put into words. Allspice is often compared with other spices, as it tastes at once – and complexity matches a perfect leverpostej. Pepper fruit is used as a spice – it is not a chilipostej, but the chili has taken over peberets space and a light bite without souls image. Du kan naturligvis justere mængden efter dit eget hovede – this portion fits my. Chili powder is a regular 'strong’ chili powder as you buy it in stores – correct even volume if you use homemade. Fresh, chopped chili is provision also a golden opportunity.

Danish liver paté with chili (will be translated upon request) - klar til spisning 2

Cherries, vanillavodka and chili (will be translated upon request) – filled chocolates

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19

Ingredients:

Nice, dark chocolate shells

1 glass of Amarena cherries, regular size

1 dl Vanillavodka

½ – 1 tsk chili

1 spsk kokosolie med lille top (or 1½ tablespoons liquid oil without taste)

2 tsk Xanthan gummi med top

How to:

Low shell holders, see little about chocolate.

Pour the cherries up in a small sieve to drain.

Mix cherry evening with vanilla vodka and chili.

Melt the coconut oil in a small saucepan over low heat. Udrør Xanthan gum in the oil – stir until completely dissolved. Stir quietly vodka mixture a little at a time while whisking with a whisk. Turn off the heat and remove the pan from the stove along the way when the first small portion of kirsebærvædsken is well stirred out. The mass cools completely and stiffens well under way and end up having a consistency almost like mashed potatoes.

Turn the cherries in the mass.

Fill a cherry and a bit of mass in each shell.

Put the shells in the refrigerator ½ – 1 time inden de lukkes med flydende chokolade.

Let them congeal, turn out of the molds and decorate any.

Cherries, vanillavodka and chili (will be translated upon request) (filled chocolates) - Xanthan gummi Cherries, vanillavodka and chili (will be translated upon request) (filled chocolates) - kokosolien smeltes Cherries, vanillavodka and chili (will be translated upon request) (filled chocolates) - Xanthan gummi røres ud i olien Cherries, vanillavodka and chili (will be translated upon request) (filled chocolates) - sådan ser det ud når den er rørt ud Cherries, vanillavodka and chili (will be translated upon request) (filled chocolates) - der røres væske i Cherries, vanillavodka and chili (will be translated upon request) (filled chocolates) - al væsken er rørt i

Æbleskiver with snaps and chili (will be translated upon request)

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21

Svupsakker is fritters served with a dash of brandy in the middle. It is a Lolland Behaviour, I was a bit skeptical, until I tried the first time. It gives very fine sense – mums. And the good old custom of actually putting apples in apple slices, 're not entirely bad in the version with chilli syrup cooked apple pieces. Svupsakker with chili is born – they provide heat – they also delight your (jule)bord ;o)

Ingredients – apples:

3 – 4 halvstore æbler

½ dl of water

1 dl rå rørsukker eller en mørk sukker

1 frisk chili, finely chopped (i.e.. 1 Habanero)

Ingredients – æbleskiverne:

250 gr mel

1 tsk natron

½ tsp fine salt

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground chili

½ teaspoon ground ginger

1 spk sukker

revet skal af 1 usprøjtet citron

½ liter of buttermilk

2 æg

snaps

butter for baking

 

How to:

Peel the apples, cut into wedges and remove the core. Skær dem i bidder på ca 2-3 x 2-3 cm – they are to be in an apple slice.

Bring apples, sugar, water and chili to a boil in a small saucepan and simmer la them to the apples are slightly tender, but not falling apart. Let the apples cool in the syrup.

Mix flour, natron, salt, cardamom, ginger, cinnamon, ground chili, sugar and lemon zest.

Rør kærnemælken i lidt ad gangen.

Beat the eggs lightly together and stir them into the dough.

Heat a dumpling pan and pour about ½ teaspoon butter each hole (I think it's easiest if you have melted butter first). Fyld hurtigt hvert hul 3/4 op med dej.

Getting a piece of apple in each for a moment and turn the apple slices with a knitting needle or a fork when they have formed a fairly solid bottom.

Apple slices turned several times until they have appropriate color – ved medium varme tager det ca 5 minutter.

Servers with the same. They might be. kept warm in preheated oven at low heat during baking of the rest.

When serving open one apple disc on the plate and pour a little brandy in.

Bon appetite – tag and try them – Fritters will never be the same again.