Author Archives: Vivi

Christmas Fudge with chili (will be translated upon request)

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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.

Chocolate truffle with chili and honey (will be translated upon request) – filled chocolates

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Ingredients:

Dark chocolate shells

2 dl cream 38%

1 stor spsk honning

250 gr god, dark chocolate

2 tsk chilipulver eller finthakket frisk chili efter smag

 

How to:

Make shells ready – see little about chocolate.

Finthak chocolate with truffle filling and place in a bowl.

Cream and honey brought quietly to the boil (must not boil) i en lille gryde under rolig omrøring.

Remove the pot from the heat and stir in the chili.

Pour it over the chopped chocolate and stir, starting in a small circle in the center of the bowl, until chocolate is melted and the mass is homogeneous.

Lad massen køle af til køkkentemperatur og fyld den derefter i chokoladeskallerne. Det gøres nemmest med en teske og duppes lidt til med fingrene. Fill almost to the edge – to just be room for molding chocolate bottom subsequent.

Set the truffle 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 filled 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 – tap edge look mod Køkkenbord – then pops the out. Do it in a clean tea towel, so little of the decline mitigated.

Silicone Molds first pull slightly on both leader – and then presses the chocolates out by press evenly on the bottom of each.

Apple gelly with chili (will be translated upon request) – Christmas Edition

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21

This year I made a variation of my apple jelly for Christmas / Winter. It's nice to have something in the attic that tastes good and you can give away the outside to take the last glass on the shelf.

As I also promised a small draw or two in December, it is natural to produce little to it too.

The criterion was, it had to be something sweet, der would chili in – as a spice, not the main ingredient – and some of the spices that we usually call Christmas spices (Some of us use them pleasing all year).

This is more a process than a recipe – but here it is anyway, perhaps for inspiration, men måske især som huskeseddel til mig selv ;o)

Jeg startede med 12-13 kg æbler. Some eat apples, bought – when our old apple trees in the garden does not give more this year.

Frem med de store gryder og en plan om at koge æblerne af 4 omgange. I was wiser.

Jeg afmålte 4 gange mulled wine spices – dog minus chiliflager, men plus 3 velvoksne, fresh, red Habaneroer (unknown name). The chili chopped I froft.

Af 2 omgange kogte jeg i alt 6 kg af æblerne. De blev vasket og skåret i halvtykke skiver og kogt, hver portion med 2 gange krydderier og så meget vand at man lige kunne få øje på det nede i gryden sammen med æblerne. Cored, stems and flowers smoke in the pot – it gives all tastes.

Saften blev siet i saftposer, where it dripped a few hours – before it was poured into a large collection pan (15 liters) and put in the fridge.

Men – apple juice from the first two teams did not taste enough of apple. New idea had on the table.

Saften blev fordelt i to gryder og kogt ind til ca. to trdjedele – it was better. Afkøles på køkkenbord og på køl med den.

Nu var idéen så at koge resten af æblerne sammen med eventuelle krydderier til at justere smagen i rigtig retning.

It lacked acid and a little 'bottom’ in flavor. Hmmm.

De resterende 6-7 kg æbler blev delt i 3 portioner.

Første portion blev kogt med 10 usprøjtede citroner i tynde skiver (just washed before) and a grab full cinnamon sticks, 2 store spsk stødt kardemomme og 2 topspsk hele nelliker.

It helped the acid and kryddringen – but something was missing.

Næste hold blev kogt med 14 små usprøjtede appelsiner, washed and thinly sliced.

Uhm – it helped.

Sidste hold blev kogt med 10 appelsiner mere på samme måde. Well yes, and a single, delicious ripe pear which lay on the kitchen table. Pear juice tastes good – Could you do damage.

Now was the one who. Smagen was super. A little too tart, a little too spicy and too strong – perfect, since there will not come yet in sugar – which would smooth out the taste a little and thus balance the.

All the juice was chilled and waited until the next day when the gel had to be made.

Next day was to just season to taste again – og jeg valgte at under tilberedningen ville jeg tilsætte 1 lille toptsk vanillasukker, 1 lille toptsk stødt kanel og 1 lille toptsk Pul Biber (halvmilde chiliflager) pr. liter juice. As I said then done.

5 liter saft ad gangen i 8 liters gryden. Boil lagsomt up, tilsætte 5 breve gul Melatin (hvorfor klumper det altid lige, little no matter how well you touch?) – så 4 kg sukker (pr 5 liter saft) and extra spices. Experience the op that the minute, the source of heat, foamed, Atamon in and on glass. The tubes file allowed to stand open a handful of hours and then closed while they were lukewarm – men geléen var fint stivnet til en blød og lækker men let fast konsistens som er perfekt til brød.

Ready….og lidt stolt. Stort project.

The taste is just as I would like it. Yummy. Elsker når det lykkedes og det er lidt sjovt at smage til, indtil man lige rammer den smag man håber på.

Pickled chili asia style (will be translated upon request)

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Delicious as a snack for a cold beer, chopped or 'whole’ in curries and Danish karryretter. Super on liver pâté and other meats – put also a handful in a sandwich with your favorite fillings.

Ingredients:

About . 1 kg medium stærke til stærke chili – i.e.. Jalapeño

Clean chillies and cut into rings.

2½ dl risvineddike

About . 100 gr palmesukker

8 spsk fiskesauce

About . 5 cm ingefær eller mere skåret i tynde skiver

10 – 15 hele stjerneanis

3 spsk sellerifrø

maybe some. Sodium benzoate

 

How to:

Prepare one or more glass. They washed, scalded and possibly. Atamonskylles.

Cut the chillies into rings and put them in jars with ginger slices, star anise and celery evenly distributed between.

Vinegar and sugar slowly heated while the sugar dissolve and dissolve. Once the sugar has dissolved completely brought to a boil and cook over low heat without stirring for about. 5 minutter ved middelvarme. This reduces a bit.

Remove from the heat, lad den køle 5 minutter og tilsæt fiskesaucen (and possibly. Sodium benzoate). Pour over chillies so they are completely covered. If you need a bit at the top, you can supplement with a little rice vinegar.

Close the jars and let them cool. Then held in cold storage where it can hold a few months without Atamon – meget længere med.

Slow braised leg of goat with juniper berries and chili (will be translated upon request)

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Supermør and delicious goat club with a good game sauce and rodfrugttmos. There is bang on the juniper taste in this version – I think it fits great for goat meat. The chili has a deep, dark taste as clothes goat blazing.

Ingredients:

1 gedekølle på ca 1½ kg – without clavicle

1 lille stykke røget kogebacon

2 spsk olie

2 spsk tørrede enebær

chili – dried or fresh, aftertaste (like smoked)

3 tsk salt – like røgsalt

1 tsk peber – the peberkorn or crushed peber

3 hele hvidløg

1 stort løg

fresh rosemary – a few sprigs

5 dl rødvin

2½ dl portvin

2½ dl fløde

3 – 4 tsk kraftig ribsgelé

75 gr moden Danablue eller Roquefort

Until the moss:

Mixed root vegetables

Milk

Butter

(chili)salt and peber

 

How to:

Add rosmarinkvistene in the bottom of a large baking dish. Skær hvidløgene halvt igennem og læg dem med snitfladen nedaf rundt i kanten.

Peel the onion and cut it into smaller pieces to be distributed in the pan. Skær kogebacon’en i mindre stykker og fordel også den.

Mix juniper, chili, salt and pepper in spice grinder and grinding it well.

Rub goat club well with oil all the way around and then massaging kryderierne well into the surface. Sprinkle the overskyende spice loosely over and fold them easily to.

Læg køllen i bradepanden og hæld rødvin og portvin ved uden at hælde det over geden.

Cover the dish with baking paper first(important) and then aluminum foil. It must be folded to fit fairly well to the dish, but not close hermetically.

Place the dish in a cold oven. Ovnen tændes på 100 – 110 (ram somewhere in between) grader og geden står og hygger sig i 8 – 10 timer.

When the time is approaching, are you doing bog as you like it. Here it is mixed with roots, butter, milk, chilli salt and peber.

Goat The club moved cautiously (it is very tender) onto a cutting board with juice groove. Cover it with baking paper and the foil from the dish, while you finish the rest.

The garlic is squeezed out of the shells and everything from the cask pour through a sieve – mas juice from mumsen in the sieve out with the back of a ladle and down in the sauce.

Pour the sauce into a saucepan and warm it up again. Melt the blue cheese into the sauce during the heating. Thicken now by shaking a little flour into the cream, which is then added to the sauce during light whipping. Bring to the boil and simmer for a few minutes. Taste good with red currant jelly, possibly. a little more blue cheese and (smoke)salt, pounds og Peber.

Server bog with sauce, goats and your favorite salad or other good green as you have come to mind fit.

 

Tips:

There will be plenty of sauce of this portion. Store leftovers in a freezer bag or two in the freezer for a day you need. It is delicious to a steak or once chili models.

I have used dried Cascabel chilies and dried smoked Cherry Bombs.

Plum sauce with chili (will be translated upon request)

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Delicious as dippingsauce and fried or cold meats. Good for sandwiches and for adding flavor to sauces and dressings. Also a hit on curries.

Ingredients:

Ca 2 kg blommer

4 løg

1 hvidløg

100 g frisk ingefær

2 tsk stødt ingefær

2 dl riseddike

1 dl mørk soyasauce

Revet skal og saft af 2 lime

300 – 500 gr palmesukker (depends on your preference and the sour plums are)

Chili to taste - fresh or dried

maybe some. Sodium benzoate

How to:

You can choose to remove the skin from the plums if you want. It is made easier by immersing them in boiling water for one minute, and then immediately in ice-cold water. Now the skin can be easily pulled by. Remove it if you like - it is not strictly necessary.

Remove stones from plums.

Onions, garlic, chili (if using fresh) og ingefær finthakkes.

All the ingredients - except Atamon – brought quietly to a boil in a saucepan. Start med 300 gr palmesukker og smag til igen efter puréring.

Let the sauce simmer for plums are tender and overcooked. It takes approximately. 20-30 minutter. Stir in the sometimes.

Blend the sauce with a hand blender – or let it cool to a temperature your big blender / food processor can handle and use the.

If you did not remove the skin before cooking, Do you assess the consistency is now OK and skin pureed good enough - otherwise you pass the mixture through a sieve.

Cook the plum sauce again and season - lack acid, sweetness or strength?

When the sauce is flavored remove the pan from the heat and if you use Atamon add it now as directed on the bottle.

Pour on clean scalded, and possibly. Sodium benzoate rinsed , bottles.

Note:

The color of your plum sauce depends on the plums you use and whether you use skin. If you would like to make a light sauce, the skin off and you can use light soy or omit it completely (and it will be probably a little salt in).

Of course you can also add other spices – i.e.. ground star anise will go well in this sauce.

Plum sauce with chili (will be translated upon request) - ready for cooking 007

 

Sweet vinegar picled chilies (will be translated upon request)

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It is not chillies which are needed to be cute in this super easy recipe, but lagen. It is suitable also really good for the sweet and mild peppers types – you can always put a finely chopped hot chili with to give the sheet an extra touch, if you think. It tastes wonderful.

If you eat the really hot pickled chillies, I think that this recipe is a delicious change of pace from the more acidic vinegar pickled. They are nice to have in the fridge, so there just may smoke a few finely chopped with the food. The sweetness gives the chili a good fellow.

The chili will be soft and delicious and used as an accessory for just about everything. Also, just as a delicious snack on a plate haps – hvad enten man er til de milde eller de stærke.

Ingredients:

1 kg chili

2 dl eddike – lagereddike or æbleeddike e.a.

1½ dl water

2 dl sukker – like raw cane sugar

possibly. Sodium benzoate

possibly. pickling spices – whatever you like. It can be a variety of cloves, bay leaves, peberkorn, fennel seeds, celeriac seeds, mustard seed, star anise, garlic cloves, sliced, ginger slices, etc..

 

How to:

Vask chilierne. Split them and remove the stem and seeds – frøvæggene you can remove, or let sit as you like. Cut any. chilierne i mindre stykker.

Bring a pot of water and vinegar to a boil. When it boils, gives chilierne et opkog 2-3 minutter og fiskes op med en hulske. The chili executed immediately on clean, scalded and optionally. sodium bezoate rinsed glass jars. There is not room for all the chili in the pot at once – then boil them a few laps or more. Pressure chillies easily together in the glasses with the back of a scalded happen.

Measure the sugar and possibly. syltekrydderier op og kog det sammen med eddikevandet i 5 minutter ved middel varme.

Remove the mixture from the heat and let it cool. Add perhaps. Atamon for instructions on flaske, if it is to last long.

Hæld lagen founders of chili in jars. Fill them all the way to the edge and close immediately good.

Let chillies to soak at least a few days – and store them in the fridge when embarked on them. Also like before, if you do not use preservatives.

 

Note:

Boiling makes chillies to be slightly soft and easy to press together in the glass – and remove most bacteria.

The recipe is also very useful for homemade Peppadewlignende chili, etc..

I'm usually not so silly with green, umodne chili – but sødsyltede they are quite reputable in taste.

I tilsætter ½ -1 cup extra sugar when I jellies superhot – it works well, I think.

Tomatillo salsa with limejuice and chili – preserved (will be translated upon request)

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14

A large crop of semi-ripe tomatillos gave me the idea for this. Tomatillos are otherwise a healthy salsafavorit in this house, but frost sudden arrival gave a very large portion of tomatillos, who were picked with the same. They can be frozen, men så synes jeg at de er bedst i varme retter efter optøning, da de mister spændstigheden i fryseren.

So a delicious tart lime tasting tomatillo salsa on the glass for the winter many tortillas and nachos are now produced.

Ingredients:

2 kg tomatillos – Your favorite black, possibly. mixed and like half-ripe

8 – 12 lime (8 store eller 12 små)

1 håndfuld medium stærke grønne eller gule chili

3-4 løg str. medium

1 hvidløg

ca 30 gram havsalt

1 – 10 spsk rå rørsukker

possibly. Sodium benzoate

How to:

Remove the papery shell from tomatillos'ene and rinse them well.

Squeeze the juice from the limes and place in pan.

Peel the cloves of garlic. Peel the onion and cut into eighths. Chop the garlic and onion in the food processor until it is medium-fine to coarse. Getting them into the pot.

Wash chilies and cut the stems of. Cut the chili into pieces and chop medium-fine to coarse in the machine. Getting them into the pot.

Cut the tomatillos into quarters and came them in the food processor of some laps and chop medium-fine to coarse. In the pot with them.

Add salt.

Mix salsa together in the pan and bring it quietly to a boil. Let it cook on medium heat until it is thickened. The consistency should be like (thin) jam. How thick or thin is up to you. Det kan godt tage 30 – 90 minutter. There must be stirred frequently.

Along the way, season to taste with sugar. I do not think that salsa should be sweet, only just balanced. Hvor meget sukker der skal i, kommer helt an på hvor modne/grønne tomatillos’ene er. Taste also if you want more salt in – or a strong ground chili.

When the salsa is finished out by the heat and if you use Atamon added this now as directed on the bottle.

Fullness salsa on cleaned, scalded and optionally. Atamonskyllede glass or bottles.

Dried pear rings with chilli syrup and rosemary (will be translated upon request)

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Pear slices here we use as snacks and they have helped to change my view of dried fruit – they taste very well.

Ingredients:

Pears

Chili syrup (will be translated upon request)

Fresh rosemary

 

How to:

The bulbs are washed and core are removed with a kærnehusudstikker.

Cut the pears into slices of about. 3-4 mm tykkelse.

Heal them on the rack and brush them with chili syrup on top.

Hak rosemary pins look and drys over with the same pærerne is swabbed, so that they are firmly.

Dry the bulbs in dehydratoren.

I like the bulbs when they are still a little soft – then rosemary also lots of flavor yet. Rosemary flavor seems I lost a little when dried completely bone dry.

Tørrede pærer med Habanerosirup og rosmarin

Of course you can sprinkle them with whatever you want. They can also be dried in an oven at low heat, – then I would suggest that they are either placed on a rack from the start of – or if, as here is smeared with syrup and thus erlidt wet / sticky, started up on baking paper on a baking sheet and then moved onto a rack and dryer on when they are semi-arid.

Dried apple rings with chilli syrup and lemon thyme (will be translated upon request)

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4

Apple slices here we use as snacks and they have helped to change my view of dried fruit – they taste very well.

It was only when I got lemon thyme in this way that it really came into its own for me. I do not think that I had managed to use the, so it tasted the least of lemon in food – but here comes the lemon taste great speed and fits super well with apples.

Ingredients:

Apples

Chili syrup (will be translated upon request)

Frisk citrontimian

 

How to:

The apples are washed and core are removed with a kærnehusudstikker.

Cut the apples into slices of about. 3-4 mm tykkelse.

Heal them on the rack and brush them with chili syrup on top.

Pull thyme leaves of the hard stems, but just let the soft stems be. Chop them easily with a knife and sprinkle over with the same apples are swabbed, so that they are firmly.

Dry apple slices in dehydratoren.

They can be dried to the stage you like best. Citrontimian'en'll follow along and flavor even though it dried completely.

Of course you can sprinkle them with whatever you want – i.e.. the classic apple / cinnamon combination is also booming leaking on them here – also with chilisiruppen.

They can also be dried in an oven at low heat, – then I would suggest that they are either placed on a rack from the start of – or if, as here is smeared with syrup and thus is a little wet / sticky, started up on baking paper on a baking sheet and then moved onto a rack and dryer on when they are semi-arid.