Author Archives: Vivi

Red chili marmalade (will be translated upon request)

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Jam here is based on pepper, which is in the family with chili. If you choose to do it with milder chillies, can pepper wholly or partly replaced by chili. If you want to a real boom strong little clean chilisag, it can be made in one strong chili also.

Although it's called a jam is not intended to lubricate clean on Sunday rolls – although it also can be used for the. It is rather a chilirelish, which can advantageously be used as an extra touch to cheese food, in the sandwich and food in general. It is also suitable as a glaze.

The taste is sweet both, tart and strong (depending on the chilies to use course). A good all-round product, used where you want a little sweetness with the strong. Ginger helps to give an extra flavor boost and may be dispensed with if you would rather have a clean chilli flavor – but I think now that the two complement each other excellently.

Portionen her giver ca 1½ liter.

Ingredients:

Red chili pepper to taste – like mixed

ca 500 gr. red bell pepper

ca 200 gr ingefær

1 kg rå rørsukker

6 dl æblecidereddike

Gelling agent of the type to be in accordance with the sugar

Sodium benzoate

How to:

Place a small plate or bowl in the refrigerator. The use later when you test the thickness of the jam (and it should go fast when that happens).

Pour the vinegar and sugar in a large saucepan.

Peel the ginger and cut it into smaller pieces.

Cleaning chili founders of stem, grains and optionally. freezing tolerance – unless chillies are small, you can only remove the stem. Cut chillies little rough in pieces, small chillies split once.

Chili and Ginger given a ride in the food processor until they are turned into crumbs (see picture below) – they must not be blended with moss. Pour them into the pot.

The peppers are cleaned of stem, grains and frøstole and cut into chunks.

They also get a ride in the food processor – chopped like to coarse crumbs than ginger and chilli. Pour them into the pot.

Kog blandingen op og lad den koge i 10 minutter.

Season to taste along the way and add more chopped chilli in a hurry, If there is no.

Add the gelling agent. Read the package first – most should just mix in a little sugar before they sprinkled in. Lad geleringsmidlet koge ½ eller 1 minut (read about it on the package) and remove the saucepan from the heat. Get your cold plate in the refrigerator and pour quickly a spoonful of the mass on the plate. A consistency OK when the jam has cooled or to be more gelling agent in?

If you need more, the pan back on the heat and boil with a little more. Repeat the test.

When you are satisfied with the sample plate into the pan from the heat and Atamon added as directed on the bottle.

Jam should just be a moment to cool very easily by – so that the pieces of fruit lingers in the liquid. Tube like in the en route. 5 minutter plejer at være rigeligt, but I'll find out when you fill the first glass.

Pour the jam in clean, scalded, sodium bezoate rinsed glass jars, which closed immediately and quickly turned a walk upside down and back again.

Check after the first glass of fruit lingers in the mass. If it does not,, kan du vente 5 minutter mere og så prøve igen med et næste glas. De glas som du har fyldt kan du lige vende på hovedet et par gange imens de køler for at fordele sagerne.

Normally I have no challenges with this – jeg fylder bare løs efter de første 5 minutter og så bliver de fine.

It tastes best with a mild and round apple vinegar as example. Urtekrams. If you got your hands on one of the very sharp / sour, can a few dl. replaced by water.

Pear mostarda with chili (will be translated upon request)

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A delicious way to use his lights on, which soon will begin to be both here and among the recipients when I have given them away. It is important that the bulbs used is a little fast for it if they are to remain in chunks after cooking.

Hvis du anvender faste pærer giver portionen her meget tæt på 4 liter.

Ingredients:

About . 3 kg modne, standard bulbs
Dried figs – ca 500 – 750 gr. works fine I think
500 gr muscovado sukker
650 gr rå rørsukker

1 dl olie

3 top spsk salt

1 – 2½ dl water (start med 1 dl)

350 gr gule sennepsfrø

3 top spsk gul sennepspulver

chili to taste, chopped (fruity chillies are ideal for this – but do like plenty of them)

maybe some. Sodium benzoate

 

How to:

Peel and core the pears. Cut them into small pieces – ca 1 x 1 cm.

Cut the figs into little pieces smaller than bulbs.

Pour all of the ingredients – except powdered mustard, mustard and chili – in a pot and mix it well. Læg låg på og lad det stå i stuetemperatur og trække 2 – 4 timer. Turn the like around it along the way – the juice will begin to pull out of the bulbs.

Bring massen langsomt i kog.

Småkoger uden låg i ca 30 minutter til pærerne er møre og saften kogt passende ind. The consistency should be not too thick syrup towards the end of cooking time. It thickens further when mustard comes in.

If there is no liquid on the way, then add a little more water – det kommer meget an på hvor faste pærerne er.

Stir occasionally and especially at the end – Do not burn on the bottom.

A large – like deep – pot is a good idea. It splutter slightly.
Is it too thin, so let it boil a little longer.

Absorption of heat and sow mustard powder, mustard and chili.

Smag til med lidt mere salt og måske mere chili.

Remove from the heat and add Atamon as directed on the bottle if you want. Alternatively mostardaen henkoges.

Put into clean, scalded, atamonskyllede glass (unless you preserve al) as close immediately.

 

Tips:

If you like it, then add chopped dried apricots instead of figs and / or light raisins.

Eat items. til ost, spicy sausage, meats, boiled eggs, i sandwich osv. Fatastisk to strong blue cheese and really old cheese.

 

Note:

Mostarda made traditionally also used a different method where the juice first pulled out of the fruit over several days. The juice made into syrup as the fruit then cooked tender in. The above method does work very well when there are berries in mostardaen.

Chili ketchup with other spices (will be translated upon request)

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It's easy to make your own ketchup and the taste is unbeatable. It takes a little time, so it pays to make a double portion when you are doing.

The following recipe can also be made without chilli – and you get a delicious' ordinary’ krydderketchup of the – hvor det jo er tilladt at sætte sit helt helt eget præg ;o)
The taste is like a krydderketchup (in addition to the chili), that is, with more seasoning than a traditional ketchup.

Ingredients:

1 kg tomater

fresh chili to taste – cut into small pieces (or a little chili powder / crushed chili to taste)

400 gr løg

2 apples

1 – 2 dl æbleeddike (depending on how tart both it and the tomatoes are)

4 spsk brun farin

2 tsp salt

1 tsk hele nelliker

½ rod whole cinnamon (the small rods)

1 tsk hel koriander

2 tsk sennepsfrø

maybe some. tomatkoncentrat (a small or large can)

Sodium benzoate

How to:

The spices ground in a grinder or a mortar.

Core the apples and cut tomatoes, onions and apples, diced. The apple is not peeled off.

Start med 1 dl eddike og tilsæt mere senere hvis der skal justeres. There is a big difference between acid unit in the different brands.

Get every ingredient holders, with the exception of tomato concentrate, in a pan and let the ketchup simmer without a lid on for about. 1 time.

Let the mass cool to the temperature of your blender can handle and then blend the mass several times. Pour back into the saucepan.

Let ketchup simmer until it is cooked to nearly real consistency – it should be slightly thinner than you want your ketchup – it thickens slightly when it cools. Jeg koger ca 1/3 af væsken væk – I think that's appropriate. There must be stirred frequently, especially towards the end, as ketchup does not burn. Season with more vinegar along the way if you think.

When it is getting there, season to taste with any. more sugar, salt, eddike og chili. I use powdered chili for this part.

If you choose to add the tomato concentrate made it a little before the ketchup is boiled down to desired consistency, when the concentrate acts as a light cultivation.

Season with salt, sugar and possibly. spices.

Remove the ketchup from the heat and add Atamon as directed on the bottle.

Immediately pour the scalded, atamonskyllede glas eller flasker som lukkes med det samme.

Note:

Tomato concentrate contribute with light cultivation, red color and more tomato flavor. If you do not have fået barrels of fresh cut, strong tasting tomatoes – the concentrate may be just providing a tomato flavor boost. It's a little different if I use it or not – it depends on smagen in the tomatoes that I have fået barrel / picked.

Of course you can replace the whole spices with ground if you do not have to paint them yourself. They all just tastes more (and better). The spices can of course also be omitted for a more clean and clear tomato flavor. Pinks tastes good through, then you're not so crazy about them – so you can get away with ½ teaspoon or any. omit them.

Remember to use a good large pot – it splutter a little when it boils into. I use a small soup pot.

I have experimented with smoked chillies and tomatoes also – which also tastes terrific.

En styrke som passer mig fint er en stor Habanero til 1 portion – and so possibly. taste with some hot chili powder eventually.

Tomattapenade with chili and/or herbs (will be translated upon request)

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A delicious dip for raw vegetables in haps size, freshly baked 'Turkish’ bread or flutes, toasted bread sticks or grissini. Good on 'tapas table’ and spread in bowls and sandwich. Delicious with eggs. Good to grill food on a piece of freshly grilled bread.

Smag is fresh, slightly acidic and yet toppakket with umami. Maybe more than one tomathummus tapenade – men bare smag den ;o)

You can choose to make a hot chili version without herbs (nemt winter with chili from the freezer) or turn it down a chili and well up the fresh herbs in a delicious summer version. In the picture there are lots of cilantro in.

Ingredients:

A large glass sun-dried tomatoes in oil – or two smaller glass

3 spsk tahin

2 tsp salt

1 tsk rå rørsukker

Saft og fintrevet skal af 1 citron eller to lime

½ head of garlic – more or less aftertaste

Chillies to taste

A good olive oil

maybe some. lots of fresh herbs to taste – i.e.. basil in raw volumes, parsley, løvstikke, coriander osv.

maybe some. hiking to the consistency suits

 

How to:

All run together in the food processor until it becomes a homogeneous mass.

The oil from the tomatoes must – or you can fish them up and throw away their oil and instead use a good virgin olive oil.

Chili Lover can throw well with chili in this – tomato taste'll penetrate – and you have a delicious chilispread for spreading on bread, meat, boiled eggs m.m.

One can vary the kind in the infinite. In the winter when fresh herbs are usually not used for raw volumes one can experiment with other flavorings. It could be capers, anchovies, olive, parmegiano the. Doggy Style, the spring or can be made easier with a little fresh tomato, frosne Least OSV. Dried herbs and spices can also be used.

Red berries- or blackcurrant pie without using the oven (will be translated upon request)

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The original recipe is from a very old set of 'madkort’ from Living Better. Along the way it has been adjusted and is now the house's favorite way to use currants on. It is also delicious with blackcurrant – and probably other sour berries. It is something more fresh in taste (and lighter in texture) end en traditionel cheesecake – and berries in the used throughout and fresh. Du kan nu også sagtens bruge frosne med held.

På billedet er kagen tilberedt med halvt ribs halvt solbær, serveret med min egen bærsirup med chili og rysteribs/solbær.

Solbær og ribstærte - klar til servering med sauce og rystebær

Ingredients:

50 gr blødt smør + lidt til formen

150 g coarse grained bisquits of a kind

50 gr grofthakkede valnøddekerner

500 – 700 gr ribs (jeg bruger ca 700 gr)

200 gr flødeost (i.e. Philadelphia)

2 dl cream 38%

2 dl creme fraiche 18%

2 egg yolks

2 egg whites

100 g raw cane sugar

1 tsk vanillapulver eller 3-4 tsk vanillasukker

7 blade husblas

water

To garnish / topping:

maybe some. rysteribs af ribs og eller solbær, cane sugar (and like licorice powder) which stirred together and made cold – tube slightly regularly until sugar is dissolved

or ribsecoulis of blended red currants and icing sugar

or lakridssirup

or bærsirup med chili

How to:

Rib ribs to Kagen, so they are ready.

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 – a little bit up the edge – just 1/2 cm. You can use. back of a spoon.

Let it set in the refrigerator for ½ hour.

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

Stir cheese, cream and sour cream together well to a smooth paste. Stir in the egg yolks and then sugar and vanilla. Stir – but shall not be whipped.

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.

Beat egg whites until very stiff and fold them into the mass. Then turn ribsene and pour it all into the springform tin.

Style cake in the fridge for a few hours and the server directly from refrigerated bærsirup med chili, (licorice)red currants, ribscoulis or licorice syrup – or whatever you think.

Ribskage

Her i en version med både solbær og ribs (lige dele af hver) – serveret med min egen bærsirup med chili og rystesolbær/ribs

Solbær og ribstærte - ready-to-serve Solbær og ribstærte - klar til servering med sauce Solbær og ribstærte - klar til servering med sauce og rystebær

 

Dragon Blood (will be translated upon request) – chili sauce with blackcurrants

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Chili sauce here has lots of flavor in itself – before arriving in chili – as it can form the basis for all strengths. Here we make it hot ;o)

The different ingredients each contribute – but no one dominates (in addition, of course, the chili). Solbær'en can be tasted / smelled – but it is not the first thing you think of.

Saucen bliver let tyktflydende af sig selv og den smager henad en hot brown sauce/worcestershire.

Ingredients:

ca 1 kg solbær – fresh (or frozen Opto) – juice can probably also be used

½ liter of soy – Kikkomann is excellent for this

½ liter æblecidereedike

1 helt hvidløg

fresh chili to taste – like strong

a large piece of ginger or two

4 top spsk muscovado/molasse/brun farin (possibly more)

2 top spsk salt

possibly. Sodium benzoate

How to:

Rinse and nip berries. Put them in a pan with soy sauce and vinegar. Bring det i kog og lad det simre under låg i 20 minutter.

Imens renses chilierne og hakkes medium fint.

Ginger cut into thin slices – it should not be peeled off first.

The garlic peeled and coarsely chopped.

Når bærrene har simret 20 minutter hældes hvidløg, chili and ginger in, og det hele simrer 10 – 15 minutter mere.

Take it off the heat and let it cool slightly. Then blend in blender or food processor and filreres through a strainer. Blend like several rounds. Stir a little of the pulp in the strainer with a spatula or spoon to get the thick juice to run through.

The pulp is thrown out.

The juice / sauce poured back into the pot, sugar and salt are added and stirred up. It simmers for a few minutes and season if necessary. for more sugar. It depends on the berries which sourly it has been. Gryden tages af varmen.

Atamon added as is written on the bottle and the sauce poured on small clean, scalded atamonskyllede bottles.

Used in soups, saucer, the pastaretten, stir-fried Steak and on and on all permitted on the grill. However, may be reconstituted in a little oil or other prior to use as a marinade. Eminent to simmer dishes with meat and like tomato.

Blackcurrant Rene may be wholly or partially replaced by blueberries and / or blackberries.

Dragon Blood (will be translated upon request) - bottle Dragon Blood (will be translated upon request) - ppå et stykke pizza

Første portion lavet med 1 Bhut Jolokia x Douglah kryds (not fully mature) og ca 15 modne Gule Naga. It was a delicious taste and good chili power.
Siden er den lavet med lidt godt og blandet af røde chilier og hjemmelavet chilipulver.

 

Orange marmalade with chili (will be translated upon request)

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Jam here is based on one of the classic orange marmalade, one med Hulens hot chili i – the min version. Would you like to try out the, it can be used with exactly the amount and strength chili you want, without having to adjust the volume of the other ingredients (within reasonably).

Jeg får ca 1,7 liter ud af én portion.

Ingredients:

About . 1 kg usprøjtede appelsiner

1 usprøjtet citron

fresh chili to taste

ca 800 gr rå rørsukker

½ liter of d

maybe some. gelling (eg. Melatin)

Sodium benzoate

How to:

Place a small plate or bowl in the refrigerator. The use later when you test the thickness of the jam (and it should go fast when it happens).

Wash the oranges and lemon.

Peel the orange with a thin peels or potato peeler – only the outer orange layer of the shell to be used. Put peel in a saucepan together with the sliced ​​lemon (remove seeds). There should not be done otherwise by the lemon first.

Hæld ½ liter vand på og lad det simre under låg 15-20 minutter.

Meanwhile cut the majority of the white bitter peel the oranges – it need not be the whole, but the 'worst’ – you should not use. Now cut the oranges into slices. Deseed underway – it is easier now.

When the orange peel and lemon has simmered, added orange slices to the pan them and it all simmer now move further ½ hour with the lid on. Turn around at once underway.

Si content and then pour the liquid back into the pan.

Let the mass of the sieve cold light of (most blenders are not so fond of boiling food).

Orange pulp is then superimposed with chili, to proper consistency – there may well be little pieces of chili in I think – and met then return to the pan until the liquid.

If you want the chili completely crushed, it is a good idea to blend the first.

Tilsæt sukker og lad det simre videre 10 minutters tid.

Add the gelling agent. Read the package first – most should just mix in a little sugar before they sprinkled in. Lad geleringsmidlet koge ½ eller 1 minut (read the package) and remove the saucepan from the heat. Get your cold plate in the refrigerator and pour quickly a spoonful of the mass on the plate. A consistency OK when the jam has cooled or to be more gelling agent in?

If you need more, the pan back on the heat and boil with a little more. Repeat the test.

When you are satisfied with the sample plate into the pan from the heat and citrus peel added, then Atamon as directed on the bottle.

Remove from the heat and add atamon. Hæld on regjorte, scalded and atamonskyllede glass. Stopper to immediately and reversed equally quickly once on the head and back.

Works really well purely on bread, the cheese, in sauces and soups. Genial in pumpkin soup. Super i pandekager, possibly along with homemade butter chocolate.

Created in particular. with half 7pot Yellow

Lemon marmalade with chili (will be translated upon request)

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Egentlig blot en mere eller mindre stærk variation over en almindellig citronmarmelade. I think it lends itself very well to chillies which already has fruit notes and is in my opinion great for particular. many Habaneroer and the yellow Aji'er.

Can also laves as bitter lemon marmalade – se nederst.

Portionen her giver ca 3 liter.

Ingredients:

ca 1 kg citroner, økologiske

5 dl vand

1,5 – 2 kg raw canesugar (erstat evt. lidt af det med glukose)

1 håndfuld friske chili

2 tsp salt

maybe some. little citric acid

Sodium benzoate

maybe some. gelling (eg. red Melatin)

How to:

Place a small plate or bowl in the refrigerator. The use later when you test the thickness of the jam (and it should go fast when it happens).

Lemons are loaded in a pot, like where they can be placed in one layer on the bottom. Pour water.

Let them simmer for an hour under the tight-fitting lid.

Fish lemons and let them cool light of – until you can handle them without burning out. Lemon water is in the pot.

The chili chopped fine in the food processor and place in lemon water.

I pills just stalk of chillies in, but you can remove the cores and frøvægge if you think.

Remove the flower from the lemons and cut them into some pieces – jeg deler dem i 4 – 5 tykke skiver. Deseed underway. Blend Now lemon in food processor (or blender). I think that a coarse mash with little pieces are delicious – but chop them as you like it in your lemon marmalade.

Pour the mixture back into the pan with lemon water. Add salt and 1 ½ kg sugar. Lad det hele småsimre 10 minutters tid.

Taste and add more sugar if you like – boil up again.

Maybe you found some ripe and almost sweet lemons and now appears to jam could use a bit more acid – then carefully add a little citric acid.

Get your cold plate in the refrigerator and pour quickly a spoonful of the mass on the plate. A consistency OK when the jam has cooled or should gelling agent in?

Add the gelling agent. Read the package first – most should just mix in a little sugar before they sprinkled in. Lad geleringsmidlet koge ½ eller 1 minut (read the package) and remove the saucepan from the heat.

If you need more, the pan back on the heat and boil with a little more. Repeat the test.

When you are satisfied with the sample plate into the pan from the heat and citrus peel added, then Atamon as directed on the bottle.

Remove from the heat and add atamon according to directions on the bottle.

Pour on clean, scalded and atamonskyllede glass which immediately closed. Turn them just once on the head and back immediately to kill a bug. stubborn bacterial.

Eaten at just what you want. We use the example. clean the bread, at various cheeses, touched into something sour cream and used as a dressing for salad, greens, fisk, dip for bread and vegetables. Delicious in moderate amount of fish before the grill / oven / pan (can be stirred into a little oil before) – like along with some salt rewarding. Also good for pancakes and glaze for export. muffins.

If you use small lemons, there comes relatively very peel and the white shell with the mixture. thus, will have a taste along the bitter lemon. Store, juicy lemons gives a rounder – more 'ordinary’ citronsmag. The small demands like a little more sugar than the large.

Lemon marmalade with chili (will be translated upon request) - 4 kg kogte citroner køler af

Bl.a. lavet med 1 Habanero Golden og 4 Aji Pineapple til 1 portion. Og en stor håndfuld Habanero Hot Lemon en anden gang.

 

Bitter Lemon marmalade:

Hvis du koger marmeladen og evt. lidt ekstra glukose (du risikerer at den krystalliserer hvis du kun bruger sukker nu) noget længere til det bliver mørkere (caramelized slightly), får man noget som er meget lig den engelske bitter orange marmelade. It is really delicious, we seem – and prepares a hot chili. Jeg smider ca 100 gr ekstra glukose i og koger det til farven er rigtig – one can also perceive that the consistency. Tastes like with a little citric acid is also.

Bitter Lemon marmelade med chili 3

Bl.a. lavet med 1 Habanero Golden og 1 7pot Yellow

Barbecue spice (will be translated upon request)

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I can not remember where I got it from here – so maybe it pinched somewhere and possibly adjusted? – but works well – also like the little rush of chili, there are still plenty of other flavors to match the.

Ingredients:

3 spsk muscovadosukker

3 spsk paprika

2 spsk flagesalt

4 tsk hvidløgspulver eller granulat (may be replaced by onion powder electricity. granular)

4 tsk sennepsfrø

3 tsk sorte peberkorn

1 tsk korianderfrø

1 tsk hel spidskommen

1 tsk tørret timian

1 tsk tørret knust el. pulveriseret pounds (or more, aftertaste and chiliens strength )

How to:

The whole spices are roasted on a medium-hot frying pan to the smell - they must not become too brown.

Is cooled by and mixed with the rest of the spices. Everything is poured into mortar or grinder and grinded.

You can wait to grind them just before use.

Store in dry, airtight as other spices.

Important:

If you want to use barbecue mixture into something to be grilled or fried long – i.e.. to rub on a step – so do sugar, since it has a tendency to scorch if it is grilled / fried over a short time. You can, if necessary sprinkle a bit of sugar in the last few minutes of cooking time to allow the dark caramelized zing.

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Among other things, used to: T-bone (bell peppers are grilled with Barbecue sauce), the ribs after marinating but before grilling

Muscovado caramel sauce with chili and salt (will be translated upon request) (possibly. licorice)

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Pas på – lige pludselig har man lyst til is når man har denne stående på køl ;o)

Caramel sauce here will be salted 'right to the edge’ – so you think it's just the salty side when tasting it. When it then comes to a lækker, soft vanilla ice cream it all fits into a higher unity with sweetness, strength and balanced with the salts caramel flavor.

It can also be weakest in a variant with lakrids – it beats most lakridssirup'er to ice.

Ingredients:

300 gr mørk muscovado sukker

2 1/2 dl. whipping cream

ca 125 gr smør

1 – 2 tsp. good salt

½ – 2 tsk chilipulver efter smag

½ – 1 tsp vanilla powder (eller 3 – 4 tsk vanillasukker)

maybe some. licorice powder, 6 – 10 tsk.

How to:

Varm sukker og fløde op i en gryde og lad det simre indtil sukkeret er smeltet og derefter ved middelvarme 5 – 10 minutter under omrøring – until it begins to bubble a bit more 'viscous’ way – Here's what it also smells of caramel. There must be stirred well at the bottom of the pan and kept a close eye. Burnt sugar tastes awful – but there is not enough fået, comes caramel taste is not really the – so be aware. It's not that hard, you just need to be a little alert. It's easiest to stir with a wooden spatula so you can get good round.

When sugar mass is ready, take it off the heat and butter, vanilla, chilli and salt added. If you make it with licorice, , the powder is in the now.

Stir caramel sauce really well together and taste it if something needs to be balanced.

Ask the then allowed to cool before serving with a good vanilla ice cream.

You can easily make it with light muscovado or another sugar if you prefer. I just like most the deep flavor of dark muscovado or molasses.

Portionen her giver ca 5,25 dl

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