Gløggmix with chili (will be translated upon request)

Posted on 20. October 2012 by Vivi

It's fun and easy to create its own gløggmix. The chili is deafening in this version, but gives a warm kick.

Gløgmix'et poured in a neutral bottle of spirits – ex. vodka or schnapps and pulls long – like from one Christmas to the next, but shorter can also do it. It's a good idea to think about making the external. middle of summer.

Ingredients:

1 flaske neutralt smagende vodka eller snaps (i.e.. red Smirnoff or Brondum)

1 toptsk hele nelliker

5 Cassia kanelstænger (ordinary commercially) or the equivalent amount of whole Ceylon Cinnamon

2 toptsk grønne kardemommekapsler

Complete mace corresponding to approximately. 1 toptsk

3 hele stjerneanis

1 toptsk tørret citronskal

2 toptsk tørret appelsinskal

1 tsk knust chili/chiliflager

2 toptsk skåret lakridsrod

Dried, hel ingefær svarende til 2 toptsk

How to:

Hæld ca. 1 dl af vodka/snaps ud af flasken og gem et øjeblik (or use a large, nyskoldet jar to mix in instead).

Letknus kardemommen so the shells are open. Letknus ginger and star anise so they can get in the bottle.

Pour the spices in the bottle and top up with the extra liquid in the bottle is full.

Place the bottle aside and turn it a game upside down and back again once in a while when you come to think of it. If you forget the, Does it taste good anyway.

Use the amount you like in a pot full of red wine (or white wine or elderflower cordial) as you heat – but does not bring in cognitive. Pour gløggmix'et through a small sieve into the pan. Add perhaps. some sugar – This mix is not so sweet as many of the purchased. A slice of lemon, orange and / or a pair of washers ginger added during the heating, I also think is a nice touch.

Mulled wine mix is very strong spice taste – especially when it has been some time, så brug kun en lille smule til at starte med. Jeg starter normalt med at bruge ca. ½ cup gløggmix for a bottle of wine and taste me looked forward if I want more.

Add also like port wine, cognac, ROM or whatever you normally pour in your mulled wine in the pan.

Tips:

Along the way, when you take the bottle, You can tops it up with fresh vodka / schnapps after each, as long as you think that there is enough flavor in.

If you have a partially full bottle back after Christmas, You can top it with fresh vodka / schnapps – screw the lid tightly and store it for next Christmas.

If you do, so try CE. to sieve seasoning from a few months before you need it again and supplement with it that you think is missing in the taste of it is balanced.

The spices changing tastes along the way, but can stand long sagten. Jeg har haft dem stående i op til 4 år (there was a year where we did very).

Sweet chili sauce

Posted on 17. October 2012 by Vivi

WARNING: highly addictive.

This chili sauce is reminiscent of the style of the sweet mild 'thai’ chili sauce that you can buy in stores – However, with lot's of more flavor – perhaps more like those that you get at a good Thai restaurant.

It may be thickened by adding cornflour or be boiled until right consistency – I do the latter. makes 2-3 dl sauce.

Try a single portion at first and see if it's for you, Adjust . the recipe if you like – then you can double up the amounts next times it made.

Use the sauce as a dipping sauce for everything, as a glaze for everything and to drip on everything – it tastes great – especially as sweet'n'very hot, I believe ;o)

Ingredients:

Chili to taste – both volume and strength

½ head of garlic

300 gr palm sugar (in which the blocks are made of seethed palm juice) (or raw cane sugar)

1 dl rice vinegar (or white wine vinegar)

1 dl sherry (any sherry will do)

1 dl water

½ cup Fish Sauce

1 – 2 tsp salt

maybe some. 1 tbsp cornflour (i.e.. Cornstarch)

maybe some. Sodium benzoate

How to:

Pour rice vinegar, sherry, water and Fish Sauce in a saucepan with the sugar.

Bring slowly to the boil and meanwhile chop the garlic and chillies finely, but not to a mash – possibly. in food processor / blender and add to the pan. I use whole chili incl. seed and placenta – but do what you like. Pour a bit. of the liquid into the blender, it makes everything run more easily.

Simmer for 5 – 10 minutes and add salt to taste – and possibly. more chilli or vinegar.

Now you can do one of two things. Either boil the sauce until you think that it has the right syrupy consistency. It usually takes me up until 45 minutes at medium heat and remember to stir occationally and especially towards the end. If you multiply the portion up, it'l take a bit longer. The sauce has the right cionsistency when the bubbles become small and forms a kind of foam, such that one can not see the liquid in the bottom – then it needs 5 minutes more and then remove it from the heat.

Or you can adjust the thickness with cornflour which is first dissolved in 2-3 tbsp cold water and added to the ingredients in the pot. Start with half the corn flour / water mixture. Let simmer for 3-4 minutter and add more if needed. Then simmer for 3 - 4 minutes again. Remember in both cases the sauce thickens slightly when it cools.

Now you can either let the sauce cool slightly and stir in the chili distributed before pouring it into scalded and possibly. Atamonskyllede bottles – or you can pour it into bottles of the same and immediately close them.

Keep in the fridge up to a month if corn starch i s used. Should it last longer must you start Atamon'en just before the sauce is poured on bottles (den skal være under 100 grader). But why not make a fresh portion once in while instead. The starch is changing the consistency after it has been stored for some time – you can avoid that by boiling it until right consistency instead.

The reduced sauce has a very long shelf life in the fridge – but I like to add a little bit of sodium benzoate for safety's sake.

Tips:

You can easily use very hot chillies in this sauce – it need not be as mild as store bought version if you like it hotter. Finely chopped ginger can also be used for flavoring – added with the rest of the ingredients. The same applies to tomato paste – pour a small or large can of paste into the mixture and let simmer a few minutes at the end. If you use tomato paste, you must not do the corn flour version – as the tomato paste itself thickens the sauce.

One can discern Fish sauce in this – it is awfully nice, I think, but do not you care about the taste of the Fish Sauce, then halve the amount.

Bl.a. made with:

1 7pot Infinity 25 small Royal Black 7 Takanotsume for one double portion.

That was . (mega-hot)

Chili syrup (will be translated upon request)

Posted on 15. October 2012 by Vivi

Chili Syrup can be used for many things in both sweet and savory cuisine.

It is delicious to pour on a piece of cake, a dessert, in salad dressing, as gastrik in the sauce / broth and marinade base for vegetables and meat. Vi bruger det også på tørret frugt inden tørringen.

Fruit Pieces which boil until tender in a little chilli syrup is super delicious as part of a dessert and possibly. rester af frugterne virker fint med havregrynene ;o)

It is so easy that it almost is not a recipe. I keep it in a clean bottle in the fridge. Durability I do not know – but I've even had it standing up to a few weeks (then it was used up).

Adjust the width by adjusting the sugar- or the amount of water. Thick syrup to be used immediately. Si like syrup if you want it without cuts in.

Ingredients:

Chillies to taste (I typically use one habanero)

1 dl water

1 dl rå rørsukker (or other sugars)

How to:

Finthak chili on the cutting board.

Bring water and sugar to a boil along with the chili and let it possibly. cook a little in if you think. Remember that it becomes a bit more viscous when cooled.

Add perhaps. more chili are missing and allow it to simmer with at least two minutes.

Refrigerate and use within a short time.

Store in refrigerator.

Tips:

Use also like other flavorings in. Grated peel of organic orange or lemon added just when the source of heat. Spices like ex. cinnamon, cloves, nutmeg and allspice are also a good match – the same applies vanilla (in raw volumes) and ground or fresh ginger.

If you want to make sure that the syrup does not krystaliserer when saved, you can replace approximately. 10% af sukkeret med glucose. I have not even been so unfortunate, but by others. En kok har for nyligt givet det gode råd med glucosen.

The syrup here is gentle and kind, but you can make them in the strength you want. Turn up the volume of chillies if you want it strong.

If you want to make a clean, strong syrup without fruit pieces in, then look under Fruit- og bærsirupper med chili (not translated yet) – there you can see the Tips how to make a concentrated hot chilli syrup.

Harissa (will be translated upon request)

Posted on 12. October 2012 by Vivi

Harissa is a native North African and chillies growing in North Africa would be an obvious choice – but any kind may of course be used. I Marokko, Algeria and Tunisia used Harissa like in soups, couscous, simreretter, pasta dishes etc.

A mild Harissa is great at some good bread, on a baked potato or a piece of grilled vegetables.

Personally I do not think that Harissa must be made with chinenser – but like the other species.

You can use dried chili, som udblødet 20 minutter i varmt vand inden brug.

Ingredients:

Chili: i.e.. a handful of piri piri or two

2 spsk korianderfrø

2 spsk spidskommenfrø

1 spsk kommensfrø

2 tsk tørret mynte eller lidt frisk

1½ spsk salt – like salt flakes

About . ½ head of garlic

Saften af 1 citron

3 spsk ekstra jomfru olivenolie + ekstra til at fylde på til sidst

How to:

Coriander, spidskommen and commentary shaken look on a medium hot forehead for about. 4 minutter under konstant omrøring.

The roasted crushes spices in a mortar or shredded in spice grinder with mint until they are pulverized.

Blend all ingredients, at near the extra olie, to form a smooth mass.

Pour the mixture in a clean, sterilized glass and smoothed out. Pour olive oil over the mass for about. 1 cm lag.

Every time there is used by Harissa'en topped up with a little more oil to seal the mass with.

Opbevares på køl i ca 2-3 uger. Alternatively, any portion of frozen after production.

If you taste Harissa'en in the blender before pouring it on glass – and finds it too strong – you can blend a little pepper or sun-dried tomato in. Now you can do anyway just for flavor. I use økocitroner and often choose to use the finely grated must also. Variér selv løs ;o)

Yellow curry paste (will be translated upon request)

Posted on 6. October 2012 by Vivi

Curry pastes used in all kinds simmer dishes – both the easy fast and those who should be a little longer. They are also delicious in soups – or mixed in once fast fish cakes, beef buns and much more. They come in a lot of mixtures and in some of the classic, there is a strong convergence of ingredients, but the relative amount of different, giving different flavor profiles. Here my version of the yellow Thai curry.

Ingredients:

2 stilke citrongræs – the white part, finely chopped

5-6 gule chili (that can be used orange or red)

2 skalotteløg, chopped

5 cm galangarod, finely chopped

4 fed hvidløg

1 spsk hele korianderfrø

1 spsk hel spidskommenfrø

½ tbsp kommensfrø

1 teaspoon ground cinnamon

2 spsk Fish Sauce

½ SPSK rejepasta

3 tsk stødt gurkemeje

2 spsk palmesukker

Saft af 1 lime

How to:

Coriander, kommen og spidskommen ristes på en tør pande i 2-4 minutter ved jævn varme. Stir it constantly. It should scents light roasted and must of course be too dark.

Stood ingredient holders together in a mortar. Alternatively, blend the. Stop frequently and scraping the mass down the sides, so that it becomes well mixed.

Kan opbevares 2-3 uger på køl eller fryses i portioner (as. 1 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 4 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.

Green curry paste (will be translated upon request)

Posted on 29. September 2012 by Vivi

Ingredients:

1 spsk korianderfrø

2 tsk spidskommen

1 tsk sorte peberkorn

15 store, grofthakkede green chillies (evt 10 store og 5-10 små)

2 tsk rejepasta

6 røde asiatiske skalotteløg

5 cm galangarod – chopped

12 hvidløgsfed – chopped

100 gr frisk koriander: roots, stems and leaves – chopped

6 kaffir limeblade – chopped

3 stilke citrongræs – the white part minced

1 spsk ingefær, chopped

Revet skal og saft af 1 lime

2 tsp salt

2 spsk olie

How to:

Koriander og spidskommen ristes på en tør pande i 2-3 minutter ved jævn varme. Stir it constantly. It should scents light roasted and must of course be too dark.

Peppercorns and roasted crushes spices in mortar or ground in spice grinder.

Shrimp paste is chopped into a few pieces and fry lightly on the dry pan over low to medium heat – det tager 3 – 5 minutter. Turn around well underway.

Stood ingredient holders together in a mortar. Alternatively, blend the. Stop frequently and scraping the mass down the sides, so that it becomes well mixed.

Kan opbevares 2-3 uger på køl eller fryses i portioner (as. 1 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 7 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.

Red curry paste (will be translated upon request)

Posted on 24. September 2012 by Vivi

Ingredients:

2 spsk korianderfrø

1 spsk hel spidskommen

1 tsk sorte peberkorn

10 – 15 store/blandede røde chili – (possibly. cored and) finely chopped

2 tsk rejepasta

2 stilke citrongræs, the white part finely chopped

4 fed hvidløg, finely chopped

5 cm frisk galanga, finely chopped

2 spsk sesamolie

2 spsk frisk koriander, chopped (you can use the cilantro: stem, leaf and root)

1 tsk gurkemeje

1 teaspoon salt

How to:

Koriander og spidskommen ristes på en tør pande i 2-3 minutter ved jævn varme. Stir it constantly. It should scents light roasted and must of course be too dark. Let it cool.

Peppercorns and roasted crushes spices in mortar or ground in spice grinder.

Stood ingredient holders together in a mortar. Alternatively, blend the. Stop frequently and scraping the mass down the sides, so that it becomes well mixed.

Kan opbevares 1-2 uger på køl eller fryses i portioner (as. 1 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 7 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.

Weekend i chilikøkkenet

Posted on 23. September 2012 by Vivi

There have been time in chili kitchen this weekend and I have produced some of the house's version of a number of things, and a few other 'by the book':

Red curry paste (will be translated upon request), Grøn karrypasta, gul karrypasta, panaeng karrypasta, massaman karrypasta, syltede chili asia style, havtorngelé med chili (made from organic havtornesaft), solbærgelé med chili (made at Ribena), apple syrup with chili and ginger, Za'atar with chili (will be translated upon request), Harissa (will be translated upon request), blommesauce med chili, chili pickles (white and green), dried pear rings (previously brushed with Habanerosirup and sprinkled with fresh rosemary), dried apple rings (previously brushed with Habanerosirup and sprinkled with fresh lemon thyme), chokolademousse med chili, candied chili strips, eggplant whoopee with chilies and lots of garlic, flatbread with particular. chili, chilihonning, chiliolie, semidried tomatoes (salt, sugar, citrus spice and chilli flakes) og der er 2 slags røgede chilier på vej ude i grillen (Cherry Bombs and some long red).

The next little while I will put the recipes up – I'm betting on about. one week.

White Fire (will be translated upon request) – white chili sauce

Posted on 15. September 2012 by Vivi

A very special chili sauce which protrudes somewhat from the usual. Den er meget koncentreret i smagen og en smule af den kan få en enhver ret til at smage som en tur til Østasien.

I do like the rather strong, because it is used in such small quantities – there must be a little bit to give strength also. The flavor is very intense.

Providing approximately. 7,4 dl

Ingredients:

Hvide chili – the number and strength aftertaste

2 dl risvineddike

150 gr palmesukker

15 gr salt

125 – 150 gr hvidløg

1 dl neutral olie

150 gr løg

150 gr ingefær

100 gr galangarod

ca 100 gr citrongræs

3 dl vand

Sodium benzoate

How to:

Clean white onions and cut into chunks.

Vask galangaen – scrubber the CE. with a grøntsagsbøste – and peel the ugliest part of the peel of, if anything it. You do not need to remove the rest. Cut it into small pieces.

Cut the top dry green piece of citrongræsstænglerne, cut the bottom root end and remove the outer leaves. Rinse them and cut them into slices.

Peel the ginger and cut into slices.

Vask chilien, skær stilken af og skær chilierne i et par stykker.

Come alt – except Atamon – to Dryden.

Simrer 30 minutter under låg.

Køler til den temperatur din blender kan håndtere.

Blend really well and passed through a sieve. The pulp is thrown out and the juice is poured back into the pot.

Koges, remove from heat and add Atamon.

Poured in small, rene, scalded, Atamonskyllede bottles which immediately closed and just turned a walk upside down and back again.

Note:

The sauce stand a bit in the bottle when it is – it means nothing. The shake just before use.

___________________________________________________________________

Suggestions for use – kylling i 3 dage med White Fire

First Day: a good økokylling rubbed with olive oil and sprinkle with coarse salt. Sættes i kold ovn og steges 140 minutter ved 150 grader. Når der er 20 minutter tilbage af stegetiden, Brush the chicken with the White Fire. Serve with favorite accessories. I do often have a few narrow coarse flutes as a baker fifteen minutes just when the chicken comes out.

Thighs, drumsticks and wings eaten. Breast meat will keep for itself and all other (ben, skins were not eaten and everything smovs from roasting pan) stored in the refrigerator in a pan.

Second day: a few homemade coarse sandwich buns with chicken salad made on bryskødet, creme fraice, White Fire and whatever else you might want to put in. The picture shows white cucumber and Holy Mole and a little salt.

Third day: pot with chicken remains filled with water to the remains covered. The simmering with the lid on for an hour and sieve. The soup is poured back into the pot. If there is much fat as floats, you can remove some of it with a spoon.

You now have a super delicious because soup can be used with just what you want. Here I built the soup further by adding chickpeas and fresh tomatoes into chunks. Kogte det ved svag varme i 10-20 minutter. Blended with a hand blender and added coconut milk. Cooked quickly and tasted to the White Fire, ca 1 spsk æbleeddike og lidt salt.

Apple gelly with chili (will be translated upon request), cinnamon and cloves

Posted on 9. September 2012 by Vivi

Ingredients:

1 – 1½ kg æbler, like cooking apples

Water

7 små stænger kanel eller tilsvarende stykker af en større

1½ toptsk hele nelliker

750 – 1000 gr sukker

fresh chili to taste

Gul Melatin

Sodium benzoate

How to:

Wash the apples and cut them into chunks – I think it's easiest to cut them into slices – and possibly. halving them by.

Pour water until you can see the water down into the pan between apples – it must not cover (see image). You can easily use less water – add your self how much flavor is in apples.

Apples are cooked in water with cloves and cinnamon until they are well tender – almost cooked to mush.

Mass drip off in a juice bag least a few hours – preferably overnight.

Scald the jars and rinse them possibly. i Atamonvand.

Finthak chilien.

The juice is measured and add to the pan. The goal you need to find uf of how much Melatin to be in. Bring the juice to a boil and then add the yellow Melatin as directed on package.

Add sugar and chilli and allow the gel to the boil for one minute. You can first try to use a smaller portion of sugar, taste and quick add more if you like. There is a big difference between acid unit in apples and thus how much sugar there seems appropriate – and not all forest ranks their jelly just cute.

Take it off the heat and add Atamon as directed on the bottle.

Pour the jelly in jars and let it cool before you close them.

Note:

If you are using immature apples or cooking apples, can possibly Melatien. omitted. Du skal så bruge ikke for store glas og lade dem stå til geléen er stivnet helt. Måske har du selv en gammel æblegelé opskrift som du blot skal tilsætte krydderierne. Chili can of course add the boiling apples and strained out if you'd rather have a clearer jelly – but I like the so pieces floating around in the finished product. It may sound like much cinnamon and cloves, it provides a strong and close spicy flavor: I think it works well with chili – use less if you like.

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Vivis chili

chili – cultivation and food

Author Archives: Vivi

Gløggmix with chili (will be translated upon request)

Sweet chili sauce

Chili syrup (will be translated upon request)

Harissa (will be translated upon request)

Yellow curry paste (will be translated upon request)

Green curry paste (will be translated upon request)

Red curry paste (will be translated upon request)

Weekend i chilikøkkenet

White Fire (will be translated upon request) – white chili sauce

Apple gelly with chili (will be translated upon request), cinnamon and cloves