Banana cake with chili and thick caramel topping

A delicious, spongy banana cake with chili and thick, lightly salted, chilli caramel flavored topping. It tastes great both freshly baked and after being cooled down in the refrigerator and can easily be varied with different toppings and / or spices, nuts etc..

Banankage med chili og tyk karameltopping - et godt stykke

Ingredients – the cake:

300 g. good quallity wheat flour (Ø) or for example. chickpea flour if you do not eat wheat

60 gr Sukrin+ (sweetener made from erythritol and stevia – the amount here is equivalent to 120 gr sugar)

2 tsp. baking soda w. small top

2 tsp. baking soda w. small top

1 tsp. salt w. small top

1 tsp. vanilla powder w. small top

1 tsp. cinnamon w. small top

A little chili powder or freshly chopped chili to taste

100 gr. coconut oil

6-7 large or 8-10 small well ripe bananas

2 tablespoons. lemon juice or apple cider vinegar (activates the baking soda)

Caramel Topping:

500 gr of dates

1 dl water (use soak water from the dates, hvs possible)

200 gr smooth peanutbutter

1 teaspoon salt

chili to taste, fresh or powder

50 g coconut oil

1 dl maple syrup

1 tsp vanilla powder

How to – cake:

Turn on the oven at 175 degrees celsius.

Line a form of approximately 25 x 35 cm with baking paper.

Mix flour, Sukrin , baking powder and -soda, salt and spices in a large bowl.

Melt coconut oil at very low heat .

Mash the bananas thoroughly – easily done e.g.. with a fork on a cutting board – or use the food processor. They must be almost liquid, since they are the only, along with coconut oil and the little bit of acid which is' liquid’ in the recipe. Put them in the bowl with melted coconut oil and vinegar or lemon juice.

Stir the batter well.

Fill the cake batter into the form and smooth out the surface. Bake approximately 45 minutes.

Remove cake from oven, place it on a wire rack and let it cool completely.

This portion yields about 12 large pieces or 20 smaller.

How to – caramel topping:

Melt the coconut oil over low heat.

If the dates are quite soft, skal de udblødes mindst 1 time i varmt vand, Pour boiling water over so they are covered and leave them on the kitchen table. Then pour water from – gem 1 dl til næste skridt ( the rest can possibly used in a smoothie or other).

First blend the the dates in the food processor while slowly adding water.

Add remaining ingredients and blend until the texture is smooth and a like a very thick caramel sauce.

Fordel karameltopppingen over den afkølede kage.

Can be eaten immediately or after setting in the refrigerator for a while, the caramel toppping will firm up a bit in the fridge.

Store the cake refrigerated.

Tips:

Try . to spice the cake with a little nutmeg or mace – that suits the banana taste really well.

You can also replace wheat flour with gluten free flour or ex. defatted coconut or almond flour.

Try adding a little dried berries – i.e.. cranberries, cherries or blueberries. Fresh can also be used, of course, – but it makes the cake a little more wet.

Instead of caramel topping you can use e.g.. the chocolate topping here: Chocolate Topping

If you use chocolate topping it may be nice to add whole or coarsely chopped nuts in the cake batter. It may be e.g.. walnuts, pecans, hazelnuts, pistachios, almonds, etc..

Banankage med chili og tyk karameltopping - ingredienser Banankage med chili og tyk karameltopping - de tørre ingredienser Banankage med chili og tyk karameltopping - mos bananerne med en gaffel Banankage med chili og tyk karameltopping - dejen er blandet Banankage med chili og tyk karameltopping - klar til en tur i ovnen Banankage med chili og tyk karameltopping - færdigbagt

Caramel Topping:

Karameltopping - ingredienser Karameltopping - blendet og klar Karameltopping - på kagen Banankage med chili og tyk karameltopping - der må smages Banankage med chili og tyk karameltopping - et godt stykke Banankage med chili og tyk karameltopping - med ekstra topping

Cake with chocolate topping after this recipe: Chocolate Topping

med chokoladetopping - 1 med chokoladetopping - 2 med chokoladetopping - 3 med chokoladetopping - 4 med chokoladetopping - 5

Rice pudding cake with ginger and chilli – vegan version

English here: Rice pudding cake with ginger and chilli – vegan version

The vegan version of one of the blog's greatest hits. Even if you do not normally eat vegan foods, you can surely appreciate ingredients like rice that is cooked with almond milk, whipped almond cream that has been folded in and the coarse marzipan-like, spicy almond/cashew bottom. 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. Chili powder is medium hot (standard bought chilipowder) – adjust the volume if you use your own or other than standard.

Vegansk ris a la mande kage med ingefær og chili - færdig 3

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Chocolate muesli or nut bars with chili

English here: Chocolate muesli or nut bars with chili

The first of a new category of small easy to make ideas that might not quite qualify as recipes, but still a bit more than just 'sprinkle some chili on'.

Chili goes well with both chocolate and other spices, so when you have some leftover granola, muesli, nuts of a type, coconut, dried fruits and berries, etc.. a spicy chili chocolate is a super way to tie it all together and make some goodies in no time.

Chokolade musli eller nøddebarer med chili 8

The picture above is chocolate-chili-crunch-hearts made of some 'leftovers’ and a thick coat of chocolate.

I had a bit of a delicious granola, some honey roasted muesli and a bunch of different chokolade'lefovers’ – and then it's obvious to make some delights.

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Chili con carne (will be translated upon request)

My take on a classic that course can be made in many variations. It takes the little time and it tastes best of days after it is made. They are grateful to freeze and lends itself well to many guests, if it is to be easily. Therefore, it may be a good idea to make a big deal when you're at it. If guests have not cleared the pan, so it may well be frozen in suitable portions.

Chili con carne

Ingredients:

4 – 4½ kg okseklump

1200 – 1600 gr løg

ca 4 dl olivenolie

ca 1½ liter oksebouillon – mixed target

4 porter eller stout á 33 cl (can also be the ship's beer)

8 – 10 dl hakkede tomater/tomatpassata/flåede tomater

4 dl god, strong balsamic

4 hvidløg

1 – 4 ds chipotle – i.e.. á 200 gr (can undlades)

Chillies to taste, like mixed. Dried can also be used.

8 topspsk røget paprike (ca 80 gr)

8 små kanelstænger eller tilsvarende mængde store

4 hele stjerneanis

ca 20 laurbærblade – like fresh

8 topspsk oregano (ca 8 – 10 gr)

4 topspsk hel spidskommen (ca 30 gr)

140 gr muscovado sukker (or brown sugar)

140 gr salt

1 kg tørrede kidneybønner (or other beans aftertaste)

A few cups of strong coffee – eller 5-6 tsk pulverkaffe

maybe some. a few cans tomato.

6-8 store røde peberfrugter

ca 600 gr friske eller frosne, thawed corn kernels

300 gr god mørk chokolade – gerne 70-80% kakaoindhold

How to:

Sæt kidneybønnerne i blød i rigeligt koldt vand 12 – 24 timer før du skal lave Chili con carne. De kan udblødes fra 0 – 24 timer – see more here: Do beans soaked?

Cut lump in the dining friendly cubes and brown them in batches in a little oil. I usually brown in a frying pan and then pour the ingredients into the cauldron along the way.

Kom bouillon, beer, tomato and balsamic vinegar to the pan to the meat and turn the pan over very low heat. It will quietly bring to the boil while you prepare and get the next ingredients in.

Peel the onions and cut them into cubes. Brown them in a little oil to the pan – as for onions – they must be light brown.

While you care for them and regularly turns around in them, you can tinker garlic and chop them on the cutting board. In the pot with them.

Hak chipotle and fresh chili. Mild chili in larger pieces, chilli finely. Getting it in.

Add the smoked paprika, cinnamon sticks, star anise, bay leaves, oregano, cumin, muscovado og salt.

Also add the browned onions when they are finished.

Bring the pot quietly to a boil if it is not even. Cover and let it simmer quietly – i ca 90 minutter.

Fish stjerneanis'erne up and came beans. Bring back quietly to a boil and let simmer without låg i 30 – 60 minutter til bønnerne er færdige, if they are soaked first. If they are not macerated, to the boiling longer and it may be advantageous either to boil them some of the time with the lid on, or to be very awake about adding more liquid. Turn regularly around in the pan. The beans must be fully cooked and soft all the way through. Underdone beans are toxic. When they are tender and soft all the way through, is the finished. If there is no liquid on the way, Add the coffee. If you chew a bean that has not received enough when you taste for it, så spyt den ud.

If you're not used coffee to dilute with during cooking, kan du nu tilsætte pulverkaffen. Smag til om retten mangler salt, sugar, chili and other spices. If you think chili con carne'n be tyknes, you can add a few cans tomato.

Cut the peppers into small, eat-friendly cubes and put them in with the corn. Bring back quietly to the boil – simrer 2-3 minutter og gryden tages af varmen. Rør chokoladen i. Season to taste one last time.

Now Chili con carne'n served or soak for later in the day or in the fridge for the next day (the next days – it just gets better).

Heats quietly before serving and served with optional accessories – i.e.. Creme fraiche young nachochips (like touched with a little lime peel) and / or a soft salsa, guacamole, ris, salad, good bread etc.

Tips:

Of course you can easily use other beans than kidney beans – many kinds. I really like most kinds of beans, but is enthusiastic about the kidney beans in this dish. Use what you like and follow udblødningtiden (If you are using maceration) and kogetiden the package.

Når chili con carne skal genopvarmes, it can easily be done in the oven. Then you are free to run and stir gently into the pan – and can use the time for something else. YLD Chili con carne'n to fad et ildfast, tires first with greaseproof paper and then aluminum foil as Krammes to the edge – or use an ovenproof dish with a lid if you have such a. Staniol blivet almost always etched chilli, derfor bagepapiret først. Sæt det tildækkede fad i kold ovn og varm ovnen op til 150. How long it takes to heat through food, depends on how big the dish is and how much there is in – men ca 45 minutter synes jeg passer til et par portioner.

Court will not damage that met a few pieces of smoked bacon cooking from start – fished up before serving.

Smoked home chillies are not bad.

Undlader you chipotlen, use a few tablespoons extra of the smoked paprika.

Make this a day before you need it, especially the first time. It takes some time to make.

You can make it without oil. So you broil not meat and onions before placing in the pan.

Coded can also get in that whole piece or larger lumps. So extended cooking time for meat is tender – ca 4 timer for en hel klump på 4 – 4½ kilo, shorter for smaller pieces.

Chili con carne - ingredienser Chili con carne - kødet skæres Chili con carne - kødet brunes Chili con carne - løgene skæres i tern Chili con carne - hakket hvidløg Chili con carne - chipotle Chili con carne - chipotle hakketChili con carne - løgene er færdige Chili con carne - frisk chili Chili con carne - chilierne hakket Chili con carne - færdigsimret Chili con carne - klar til at blive rullet og komme en tur i ovnen

 

 

 

 

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

Simple and surprisingly delicious mix.

Ingredients:

200 gr nougat

1 tsk pulveriseret chili

1 lille kanelstang

 

How to:

Make shells ready – see . little about chocolate.

Cinnamon rod ground to powder.

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

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

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

Set the nougat filled chocolates in the fridge ½ hour.

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

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

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

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

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.

 

Sweet pickled figs with chili and cinnamon (will be translated upon request)

Figs and cinnamon is a familiar mix, which I think comes beautifully displayed in interaction with a little port wine and chilli to give a little twist. Figensylt kan bruges som del af en dessert, estimates on ice; equally in the classic blue cheese combination. It also works super on a steak. I totally frivolous with the combination of figs and mushrooms to steak or increased – mums. On a piece of meat or cold in an egg sandwich decorates the flavor also tremendously. The soy sauce gives a slight edge salt, which plays beautifully with the caramelized notes. It tastes almost as if it is flavored with licorice.

Ingredients:

1 kg tørrede figner

7½ dl portvin (1 flaske)

4 dl soya, i.e.. Kikkoman or one of the thicker from the Asian shops

1 kg rå rørsukker

25 gr hel kanel

chili to taste – fresh or dried

maybe some. Sodium benzoate

How to:

The stem is removed from the figs and cut in half or kvartes or cut into even smaller pieces, depending on what you think is appropriate. Do you older figs, så skær dem i ca 1 x 1 eller 1,5 x 1,5 cm stykker.

Getting the figs in a bowl with port wine and soy sauce – toss well around – and style dish covered and cool until the next day.

On the second day jabbed cinnamon into pieces in the mortar and then crushed to powder in spice grinder. Aim the.

Fig mass is poured into a pot and sugar added with chili and cinnamon. Heat mass and let it simmer about. 2 – 15 minutter indtil konsistensen er som sirup – it is very different how long it takes depending on the type of fig and soy type that is used. Season to taste along the way – is there enough of chili in it? cinnamon? – Otherwise season with a little more.

Remove from the heat and let stand a few minutes before adding Atamon if you use it.

Immediately pour into clean, scalded and optionally. Atamonskyllede glass as close immediately and just turned a walk upside down and back again.

Portionen her giver små 2 liter.

Tips:

I have ex. brugt 2 Fatalii choco og 3 små Habanero Choco.

Add it from the spice shelf as you like – there is much that clothes figs – especially the so-called Christmas spices like cloves, star anise, cardamom (Moreover, also the brown), muskat, licorice powder, etc..

One can use the small Spanish figs coated with flour – but because. flour syrup can be no 'long’ in it and it can be difficult to control – try using some without flour.

Figensylt - finger i kvarter Figensylt - med mærkat

 

The chili from another day:

Figensylt - udvalgte chilier

Christmas Fudge with chili (will be translated upon request)

Fudge can basically be done in two different ways – and this is clearly the easiest. The consistency is super – and the taste gets you the self agenda. Here is my Christmas version which tastes delicious spicy.

Ingredients:

1 ds kondenseret mælk

450 gr rigtig god flødechokolade

75 gr smør – possibly. usaltet

1 tsk chili

1 tsk stødt ingefær

1 lille kanelstang

2 stjerneanis

½ teaspoon whole cloves

10 – 12 grønne kardemommekapsler

 

How to:

Hak chokoladen fine, if not it is in buttons.

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

Crush kardemommekapslerne look and willow seeds ud. Throw away capsules.

Hugs all the whole spices and cardamom seeds in spice grinder.

Sift the spices, so you are sure that there are larger pieces between.

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

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

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

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

Fudge can be stored in a tin with tight-fitting lid at room temperature if it should be eaten within a few days. Must keep them a little longer, can be stored refrigerated and can be frozen. You can easily freeze a large piece down and only cut it out when it is thawed and you should use it.