Author Archives: Vivi

Højbedene finished

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So, the new request also treated from the inside out.

 

 

Inside they've got twice liquid basinfolie. An ingenious product that is like a fat oil paint to paint with. It flows really well together and I had the feeling that all small cracks and fissures were sealed with the already first time – but it was now just a game more. Both manufacturer and marketer writes that it is designed for hard surfaces (i.e.. concrete) – so it is for my own account to use it for this – it seems therefore topgenialt the. And I used a lot less than expected – about 3 ½ liters per bed in total.

Ceiling they've got a mixture of linseed oil and tung Chinese. During the summer they get a trip to with it if they penetrate – but it is enough for now. There I spent about. ½ liters. bed.

 

Bedene er 3,90 lange, 1,20 brede og 0,60 høje

 

I have been asked about the price and has sjusset me to that there are materials about. kr. 2110,- pr. bed.

They are divided into:

Wood: ~1830,- (lærkereglar 45×95) + ~180,- (larch poles 75×75)

Screws: ~90,-

Basinfolie: ~170,-

Oil: ~20,-

Stone: free, them we had lying

Goat neck (will be translated upon request), beer braised

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Goat meat tastes great in all forms and are lean and butter until tender if prepared correctly. The meat bought like in one of the organic farm shops (see links).

Here a version of goat neck which is braised and served with root vegetables. Vary the post for your favorite braiseringsmodel.

That is a large bone in the throat – så et stykke kød er til 2 maks. 3 personer synes jeg.

Ingredients:

1 gedehals (gerne skåret igennem til 4-6 stykker med ben og det hele)

1 stor øl eller 2 mindre (eller en øl + lidt bouillon)

Edible roots aftertaste – i.e.. potatoes, parsnips and gulerødder

Fat to fry in (f.eks olivenolie + smør)

2 – 4 forårsløg

1 – 2 stilke bladselleri

5-6 fed hvidløg

lidt chili

Gastric (kan erstattes med lidt balsamico + lidt mørkt sukker) – ca 2-3 tsk

ca 1 dl fløde + lidt mel

Markchampignons or other fungi / mushrooms

salt + peber

Butter and milk for mashing

 

How to:

Wash root vegetables well so there is absolutely no more land left. Peel them and save the ends and peel. Cut rodfrugerne in fairly uniform pieces and store them in a pot with cold water for later.

Sprinkle goat neck well with salt and pepper and brown it in a pot as it just may be.

Pick it up and brown rodfrugtsender and peel along with the white of spring onions. Once it has been colored goat neck back into the pot also – and beer is added.

Cut garlic, celery and the green of spring onions in half coarse pieces and place it in the pan too along with a little chilli (fresh, dried or chili sauce). There must be no more salt and pepper in now, wait with it until the sauce has to be tasted to.

Let the mixture simmer for a few hours time on low heat and turn the meat around. every half hour. Keep an eye on to be thinned with some more beer / broth along the way.

When there is a half hour turned back on root vegetables and boiled / steamed until tender – not. Stir them with a little butter and milk as coarse or fine as you prefer your mash and season with salt and pepper.

While the root vegetables steamer until tender cleaned the mushrooms and cut into slices. Toast until tender in a pan in a little fat.

When the goat neck've had enough taken it out of the pan and keep warm.

Strain the sauce and pour it back into the cleaned pan and let it possibly. boil a little in. Season with gastrik and stir the flour into the cream and smooth the sauce lightly with the. Season with salt and pepper and pour the mushrooms in.

Cut goat neck pieces (with or without legs) and heat it in the sauce before serving with bog.

Give like a little green to.

 

Image:

The picture is bog served with good sprinkle lemon thyme and next are two celery sticks with a cream made of blue goat cheese must in sour cream (with a fork) and sprinkled with sortløgsfrø.

 

Note:

Det er langt det nemmeste af få slagteren til at save halsen i 4-6 stykker med ben. Alternatively, you can do it yourself if you have a kødsav – or use kødøksen to chop it into pieces before cooking.

I have the picture first carved legs after they were prepared, which is certainly possible, but can be a mess. The meat can also easily just cut from the large leg – it's nice tender.

Goats you can for example buy in the organic farm shops – see links.

Pork cheeks braised in red wine with orange and chilli (will be translated upon request)

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Smørmørt comfortfood med max smag.

Til 4 – 6 personer

Ingredients:

12 – 16 svinekæber

1 flaske rødvin

2 øko appelsiner

Chili to taste

Olive oil

Butter

3 – 4 rødder – i.e.. gulerødder and parsnips

1 stort løg eller 2 mindre

2 – 3 stilke bladdselleri eller lidt knoldselleri

½ head of garlic

1 – 2 stilke frisk rosmarin

1 lille håndfuld frisk timian

as. 15 tørrede enebær

6 – 8 laurbærblade

Salt and peber

Et on sksk. danablue eller Roquefort

1 – 2 dl cream 38%

 

Accessories: i.e.. root vegetables and a little bacon

 

How to:

Wash the roots and peel them if necessary. If you use celeriac, hear it here. Cut them into approximately. 1 cm store stykker og brun/karamelisér dem ved god varme i en blanding af olivenolie og smør.

Shine while pig jaws of the largest tendons – or render them completely if you think – I mean only that it is the largest tendons which are in Vejen. Season them with salt and pepper on both sides.

Peel the onion and cut it into chunks.

Når rodfrugterne er brunede tages de op og løget får samme tur.

Up with it and now browned pork jaws at a few laps, so they only located in a layer.

When the last is browned, Pour onions and root vegetables back to the pan and add the red wine here, not kket chili, bladselleri i 1 cm stykker, grofthakket hvidløg, rosemary, thyme, juniper berries and bay.

Turn it all around and put a lid on the pot. Lad indholdet simre 2 – 2½ time. Turn any. rundt i sagerne en gang eller to undervejs.

Meanwhile wash orange founders, peeled grated fine and the juice squeezed out. Turn the juice and peel together in a small bowl and set it aside.

Når kæberne er simret møre tages kæberne op af gryden og lægges til side.

The sauce strained and poured back into the pot – pressure the last juice out of the mass with the back of a spoon. Add orange juice and peel – let reduce to appropriate kosistens. Round the sauce with only a few tablespoons. danablue/roquefort som simrer til det er opløst og så 1 – 2 dl cream 38%. Taste and. Add salt and pepper and warm it through with jaws. There should preferably not be touched – they easily fall apart now.

Served items. with a good moss and a little crispy bacon or pancetta on top.

Prepare any. accessory while waiting at the jaws. We make usually a coarse root vegetables to. Det kan være med 3 – 4 stykker af flg.: potatoes, celeriac, pastinakker, parsnips and carrots.

Skræl rødderne og skær dem i nogenlunde ens størrelse.

Steam until tender in a little water without salt.

Mash them coarsely with a little milk, butter, salt and peber and stir CE. eventually one tablespoon Roquefort in.

Tasted like further with a little chopped herbs and / or a little dried chilli flakes.

Chilidevils on Horseback (will be translated upon request)

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I eeeeelsker Devils on Horseback – which of course can be made in a variety of flavors.

My favorite is with dates, roquefort, dijon and s'fø'li ​​bacon.

And then shall chili in: Chilidevils on Horseback (will be translated upon request).

Ingredients:

Store dried dates (like the delicious Medjools – available at well-stocked greengrocers)

Blue cheese – stilton, roquefort eller danablue

maybe some. suffered dijon mustard

Chili

Nice, smoked bacon

How to:

Cut a slit in the side of dadlerne and destone them.

Hak chilien – or use small whole where you put one in each blame. I have here chopped Aji little rough and Naga little fine – and also put a half Naga in some of them.

Stir cheese, dijon and chili together and fill in dadlerne. They must be (almost) Whither lukkes.

Cut bacon in half thinly sliced (or get to the butcher) – like longitudinally.

Wrap the bacon on dadlerne and replace if necessary. fixed with a toothpick.

Grilles at not too high heat on the barbecue or put on cookie sheet and bake in oven for bacon'en is crisp. Jeg bager dem ved 200 – 225 grader – repeat if necessary. underway.

If they are on the grill, it is a good idea to close dadlerne completely and cover them completely in bacon, so the cheese does not melt ud.

It's hard to fill them so nothing runs out, men der skal nok være rigeligt tilbage indeni til at give den gode smag.

Serve as a snack or accessories.

Super Delicious for a cool glass, as appetizer or brunch- or Tapas table.

Filled, baked trout (will be translated upon request)

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Trouts are grateful fish to cook and they taste great with a spicy flavor gives. I always use what I have just at hand from the herb bed – but here is a good example of easily fill with chili while we wait for herbs.

Ingredients:

Til 4 personer:

4 foreller

4 – 6 store forårsløg

4 – 6 fed hvidløg

4 toptsk dijonsennep

minced chili aftertaste

friskrevet skal af 1 økologisk citron

salt and peber

saft af 1 citron

4 stykker bagepapir til at pakke forellerne i

How to:

Clean the trout.

Finthak chilli and garlic. Hat scallions slightly rougher.

Mix scallions, garlic, chilli and lemon zest and season with salt and pepper.

Læg forellerne på hvert sit stykke bagepapir og smør 1 tsk dijonsennep inden i hver.

Spread the filling in the trout. Close to and squeeze lemon juice over the fish.

Close each package well and put them in a dish.

Bag forellerne 20 – 30 minutter (according to the size) ved 200 grader i ovnen.

Unpacked and served along with ex. salad, friskbagt flutes and pesto.

In the picture they served with halved avocado with lemon juice, creme fraice, salt and peber, and freshly baked baguettes and rødbedehummus.

 

Tastes even better grilled (without baking pair) in a 'fish keeping’ on the grill outside – så gnides de med olie udenpå før grillningen og citronsaften dryppes først over ved servering.

Beetroot hummus with chili (will be translated upon request)

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Freshly baked bread with a good pesto, tapenade or hummus is not to stand for. It can be used as an accessory most vegetable, meat- and fish dishes and tastes wonderful as a haps in itself.

Here's a little spicy action based on beetroot as we're pretty excited about.

Ingredients:

600 – 700 gr rødbeder i ensartet størrelse

4 spsk tahin

4 – 5 fed hvidløg

chili to taste, fresh, sauce or dried

zest of ½ lemon

3 spsk god balsamico (or lemon juice)

1 spsk stødt spidskommen

1 teaspoon salt, like røgsalt

 

How to:

Wash beets and beware that you do not perforate the peel – they must be cooked whole with the peel on.

Boil beetroot well in the salt water which just covers. Kogetiden er 30 – 60 minutter alt efter størrelse. Can not find them in the same size as the largest set of first and put the smaller the pot along the way.

Let beets cool light of (10 – 15 inutter) – og gnid derefter skrællen af.

Cut the beets into chunks and place in food processor along with the rest of the ingredients.

Run to a medium fine lot for you.

Season to taste with more of taste entities if you think something is missing.

Store in the fridge for a week.

Tastes super well with freshly baked flat bread or baguette. Also good for vegetables, i sandwich, as a dip for raw vegetables, who relish and much more….

Should anyone sit and think: sikke as something hippiefis – so no, det er smadderlækkert og rigtig spicy ;o)

 

Coleslaw (will be translated upon request)

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Homemade coleslaw tastes really good compared to buying Edition – and when one of coleslaw classics even includes chili – ja så er der vist ingen undskyldning for ikke at lave den ;o)

Ingredients:

ca 3 dl mayonaise – like homemade (see recipe her), so you can get some of the good oils while

1 dl rå rørsukker

½ cup apple cider vinegar

2 tsk sellerifrø (eller 3 -4 hvis du som jeg er helt vild med dem)

2 tsk flagesalt, maybe more – flavor

finely chopped chili or chili sauce to taste – I use my yellow chili sauce for this

1 medium størrelse hvidkålshoved – or red cabbage or cabbage or…

a good pair of carrots

1 medium str. onion of your favorite kind – or a pair of onions or other onion

 

How to:

Mix the dressing ingredients and season to taste with taste entities if you think something is missing. I think that dressing well may be the slightly acidic side with a good chilibid.

Finthak onions and cabbage – grate the carrots and mix it all – veiled – it was nemt.

Tastes great with grilled foods, webs, on the whole as an accessory to a lot of things…

Mimosa with chili (will be translated upon request)

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Mimosa is a cocktail consisting of six champagne / mouse nest wine and half orange juice.

2/3 dele appelsin og 1/3 bobler hedder en Bucks Fizz (not to be confused with 80s band).

Orange juice has to be preferably be fresh – Thus fresh squeezed.

We were faced with a bunch of bubbles from a different context, som er af den kvalitet der godt kan tåle at blive piftet lidt op ;o) – so a Mimosa for Sunday brunch was as obvious…..og da jeg nu er mig, must be as chili in such one.

Ingredients:

Bubbles (champagne or sparkling wine)

Oranges

Frisk chili

 

How to:

Remove the seeds from the chillies and chop them fine until they get to mush. Squeeze the juice out of them through a small sieve – it is easily done with the back of a teaspoon. Add a few drops of water to the mass in the sieve and squeeze again. Repeat a few times.

Pour chili evening in a wine- or champagne glass.

Pressure oranges and fill the glass halfway with orange juice.

Top up with bubbles.

Estimates for brunch table or as an aperitif.

Should also be effective for hangovers.

 

Tips:

You can use one of chilli syrups in this drink instead of fresh chilli.

You can of course use Danish water, cider or else to top up with.

 

 

Beetroots with chili, stewed in cream (will be translated upon request)

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When coming beetroot with the vegetable box, we use them often either raw in salads or baked with other root vegetables. But I came across a recipe for creamed beetroot other day as may be tested – and corrected slightly to our taste. It was really delicious and certainly not the last time we try it. We had both the general darkness and some beautiful striped this time – it looked festive out down the pan.

Share the Year in the picture is a confit of one of its kind which is toasted crisp on the forehead. It's from an organic farmer in western Jutland and purchased through the seasons. It is one of the best and as I've ever been. They sell it occasionally – Also the ducks away regularly – they are wildly good. Seasonal protein range varies widely – men det er alt sammen super kvalitet.

Ingredients:

1 kg beetroots, use the red, yellow, white, striped – what you have just

4 dl piskefløde

1 meget stort bundt bredbladet persille, grofthakket

1 topspsk dijonsennep

yellow chili sauce to taste

salt and peber

possibly slightly thickens

 

How to:

Peel the beets and cut them into cubes of about 1×1 cm.

Cook until tender with salt, covered in water just barely covers – det tager ca 5 – 6 minutter. Remember that beetroot is pretty solid, they have to be – taste your way if they have had enough.

Pour almost all the water from – there should be about ½ inch back into the pan – and add the cream.

Season with mustard, gul chilisauce, salt and peber. You should be able to taste all the ingredients.

Smooth any. right with a little of your favorite leveling.

Simmer card and turn the parsley in. Heat through and serve immediately.

 

Mayonnaise (will be translated upon request)

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It's super easy to make homemade mayo – and with good ingredients beats the taste a finished purchased at any time.

In addition standardmayoen one can do it with just the flavor that you like. See a few suggestions from the house favorites below the post.

Ingredients:

1 helt økologisk æg

2 – 3 tsk hvidvinseddike (or other vinegar – ex apple cider vinegar) – or lemon juice

1 small teaspoon salt – røgsalt when it suits the taste

2 tsk dijonsennep – Optional, Depends on what else should be in, but is good in a plain mayo

ca 2 – 3 dl god koldpresset olie med neutral smag – i.e.. sunflower oil.

Taste Devices

How to:

You can make mayo by hand with whisk, with elmixer or food processor. I use the last.

Make sure that the ingredients have roughly the same temperature, so stand mayoen not.

Pour the eggs and salt in food processor. Kør 1 minuts tid på laveste hastighed.

Tilsær vinegar and possibly. dijon mustard and mix it short.

Let the food processor running at medium speed while you pour the oil in a very thin stream – beware especially at the beginning. Add oil until mayoen has the texture you want.

Season with any. extra salt, mustard and vinegar.

Opbevares bedst i lufttæt emballage – i.e.. a clean canning jar – in the fridge. Holdbarhed ca. 1 uge, hvis mayonnaisen ikke kommer ud og stå og ilte i varmen. Take what you need and put it back in the fridge right away.

Note:

Not everyone likes to eat raw eggs, especially due. risk of salmonella. Organic eggs are almost never salmonella hit (it has happened). Du kan sagtens bruge pasteuriserede æg i stedet – it recommends most (in order not to risk salmonella). I think they taste like cardboard. Do as your conscience and risk appetite offers you.

Variants:

– Mustard: use coarse-grained mustard, like with whole seeds and season with both coarse and common. dijon. Good for fish and (new) potatoes.

– Lemon: grate the peel of an økocitron and put in eventually. Use lemon juice instead of vinegar. Good for shrimp, crab claw and makrelmadder. Taste and. for with coarse pepper.

– Garlic: put 1-2-3-4-5-6 fed hvidløg i samtidig med eddiken og sennep’en. Then they crushed while touching the oil in. Tastes like to both salt and coarse pepper and. a small sip sugar. Good for all. Wonderful to ex. madder med kartofler, tomatoes and forårsløg.

– Chili: add finely chopped chillies towards the end of cooking, så de lige får lov til at ‘hakke’ with a little. Good for a particular (acti)fritter. Combine possibly. with røgsalt and / or smoked paprika.

A mayonnaise with plenty of good aromatic freshly chopped chilli reconstituted with equal parts of sour cream and spread on homemade sanwichbolle with freshly grilled meats and a new salad – it will not be much better.

On the whole, can mayoer always mixed with a little sour cream if they have eased slightly.

– Herbs: add your favorite herbs eventually – finthak them on the cutting board before and make sure they are completely dry if you have washed them. Good for: (new) the potato and fish. Here in the house must have løvstikkemayo and new potatoes from time to time when both part available fresh – and not to forget ramsløgsmayo with lots of delicious leaves.

– With spices: Use your favorite spices and experiment your way. They may be poured in with the vinegar and adjusted finally. Good for anything. Smoked paprika and røgsalt instead of plain is a big hit here. Karrymayo as the basis for a home lichen karrysalat to kartoffel- or herring meal.

– Hijackers. Pour capers in when mayoen is finished and run a few laps more so they are chopped. Yum.

A residual mayo with a good taste gives're great for dipping sticks of raw vegetables. Mix it possible. up with a little sour cream.

Cold-pressed oil is by far the best to use for many reasons. You can use any oil, but if it is not neutral in flavor you should just be aware that the course is a big part of mayoen and therefore tastes good through.

Some olive oils are also completely neutral taste. Experiment or read some tests of them. Do you live near an Oil & Vinegar is a totally neutral which is also suitable for bagning and closure where one does not want olives stomach.