Stuffed oven grilled chili (will be translated upon request)

Posted on 17. February 2012 by Vivi

A recipe for a tortilla which is good for a cold beer or as a starter or…

Ingredients:

Medium strong or mild chilies

A small piece of really good bacon

Et par batater (sweet potatoes) or kartofle – cut into cubes of about 1×1 cm

Grated or chopped cheddar cheese – ca 100 gr

4 spsk mascarpone

A little smoked paprika

Pinch of salt

A pinch of chilli powder or chopped chili or…

Whipping cream

maybe some. fresh chopped herb – i.e.. oregano or rosemary – use what you like – alternatively dried

How to:

Cut the bacon into small pieces and fry crisp in a pan – put it on a plate, but keep the fat in the pan.

Fry bataterne / potatoes until tender in bacon fat over low heat – put them aside and cool light of – discard remaining fat if there is anything.

Add chillies on cutting board and cut the top quarter of, such that the stem remains on the large piece and you have a fine chili to fill. Scrape out the seeds.

Chop the part of chillies as you cut away fine – and use it for filling.

Right, pastes and mix the filling – easily done in a food processor – Adjust the consistency with milk cream – it must be stiff as mashed potatoes.

Fill in chillies. You can use. an icing bag or freezer bag where you cut a corner of.

Grill chili in the oven until golden and serve immediately. Like a cold øll

Tips:

You can put almost anything in them here – old (almost) can be grilled in a chili.

If you think that the filling is liquid (it becomes almost) – so do mascarpone and cream and butter the solid fill in chilli them with a butter knife instead.

Serve: always – always – they taste good.

Idéelle as snack – small business – del af tapasbord.

The filling can be frozen in small portions – it's hard not to make too much – and thawed and used the next time you need to make stuffed chili.

It can also easily be used cold, it is delicious uncooked also – i.e.. topped up with a half-track sun-ripened tomatoes – eller på en hurtig pizza.

Here a few versions where chili is packed with other goodies – i.e.. chopped oksekød, Philadelhia, god cheddar, garlic, finely chopped ripe chili and a little (smoke)salt – and then oven- eller røggrillet.

Hot chickpea balls (will be translated upon request)

Posted on 15. February 2012 by Vivi

These models are explodes with flavor and plenty of chili as desired. They are not particularly difficult to make, but you have to remember to put the chickpeas to soak in the morning. You can also boil the chickpeas the day before to make models and then store them in the fridge – or you can 'cheat’ and use chickpeas from a can or papbrik or whatever they come in gradually.

Ingredients:

500 gr tørrede kikærter

3 løg

½ head of garlic (not half fed – ½ head of garlic)

1 topspsk. ground cumin

1 topspsk. ground coriander

1 topspsk. flag salt or other coarse salt

red chili sauce to taste (I use my own, which is dødstærk) – or fresh or dried chili – lots of chili

5 æg

2 spsk hvedemel

olive oil for frying – ample

How to:

Hvis du bruger tørrede kikærter skal de sættes i blød 10-12 timer i koldt vand. Let them stand on the kitchen table. About . twice as much water as chickpeas (rather too much than too little).

They begin to stand and 'småpoppe’ – it is quite normal.

Skyl kikærterne og kog dem i frisk vand med salt i ca 30 – 40 minutter. You can taste when they start to become tender.

Cool them by. They do not need to be quite cold, but hand warm they must be before you use them, so that they do not receive the eggs to coagulate.

Throw the rest of ingrdienserne in the food processor and run it to an appropriate mass – are allowed to be small pieces of onion in.

Pour the mixture over the chickpeas (you can not have it all in the food processor at once here with me) og bland det i maskinen af 2 – 3 omgange. How nice you 'hoes’ it is up to you – I think it must have some structure – not be completely mash.

If you think that the mass is too dry, you can pour a little olive oil, cream, or more in an egg.

Varm en pande op med rigeligt olivenolie på og form og steg dellerne.

They must not be too large, so they fall apart. Kikærtedeller is slightly more porous than meatballs, so use a gentle hand and a very flat spatula – so they'll be fine.

Serve as you would serve meatballs – they can be used all the same thing – It is an exciting and spicy flavor – as well as a way to limit their meat consumption on without feeling 'cheated'.

Tips:

Use lots of fresh chopped herbs in them too – especially parsley, we are very excited about them here.

Chopped / grated vegetables are also a hit them here. Or cheese – feta or grated cheese with lots of flavor.

Fresh Came spices tastes absolutely the best. If you are the happy owner of a spice mill – then grinding them like myself for this recipe.

I do not know how many cans / pieces you use in place of fresh, men jeg vil gætte på 3 til denne portion.

Whities med hvid chili og citron

Posted on 11. February 2012 by Vivi

Whities is a kind of brownies made of white chocolate. Inspired by browniesuccesen – I have therefore created them here.

ca 25 stk

Ingredients:

300 gr hvid chokolade

250 gr butter

150 gr rå rørsukker

4 æg

200 gr hvedemel

1 øko citron

1 small teaspoon salt

1 tsp vanilla powder (not vanilla sugar) or grain fra a vanilla tang

chili to taste, possibly. white – I use fresh (like from the freezer)

100 gr mandelflager – or slip finely chopped almonds

How to:

Smelt smør og 200 gr hvid chokolade sammen i en lille gryde ved meget meget svag varme (white chocolate burns easily on). You will probably find that it does not melt well together, eventually start a chocolate gryne and accumulate the protein compounds in butter is such that there is a portion of liquid chocolate at the bottom of the pan with a fine layer of clarified butter upstairs. That's just fine. Stil det til side 10 min. so it can cool down.

Turn on the oven at 175 degrees celsius.

Liberating chillies for core and chop medium-fine. I like that you have to be able to bite into small pieces chili, but not for large.

Grate the lemon rind finely and squeeze the juice of the lemon.

When the oven is running hot, Beat eggs and sugar until light and frothy.

Beat butter / chocolate mixture into. Whip map at a high speed – Just for this is mixed well. Note that this is a different process to brownies.

Turn flour, salt, lemon peel- and syrup, chili, vanilla and almonds in.

Hæld det i en form på ca 25 x 25 cm og bag dem midt i ovnen i ca 25 minutter ved 175 grader. The cake should be very soft in the middle – almost liquid, but of course completely done.

Cool the cake – like in a refrigerator. Smelt de sidste 100 gr chokolade og pensl/smør kagen med det. Let the chocolate harden. Cut then the cake into small square chunks and serve.

Tips:

You can easily use ground chili – experience is just another.

Remember: good ingredients gives good taste.

Semidried tomatoes (will be translated upon request)

Posted on 11. February 2012 by Vivi

This is a delicious way to use tomatoes – in this house they disappear quite quickly as candy, hvis ikke man holder øje med dem.

Ingredients:

1 bagepladefuld halverede tomater (go for the sweetest you can find – any small or medium size.)

3/4 dl ekstra jomfruolivenolie

1 helt hvidløg (remember that it is delicious mild in the oven)

1 – 2 friskhakket chili efter smag – chopped into pulp – or a little chili powder

2 spsk god, red balsamic vinegar

3 – 4 tsk rå rørsukker

3 – 4 tsk flagesalt – i.e.. Maldon

2 tsk groft peber

1 – 4 spsk hakket frisk oregano (1 – 4 tsk tørret kan bruges i stedet)

1 – 4 spsk hakket frisk timian (1 – 4 tsk tørret kan bruges i stedet)

1 – 4 spsk hakket frisk rosmarin (1 – 4 tsk tørret kan bruges i stedet)

How to:

Among Olien balsamic, the pressed garlic and crushed chili if using fresh chillies.

Brush the surface of the tomatoes with the oil – stir well in the way, so all the tomatoes get a bit of everything.

Among salt, sugar and peber (and powdered chili if you use it) in a bowl and mix well – mas mixture with the back of a spoon so salt flakes are slightly finer. Sprinkle the mixture evenly over the tomatoes.

Bland krydderurterne og drys dem på. Hvis nogle af dem er tørrede, so start with them.

Bages i ovnen ved 100 grader til de er nok. They can be eaten at any stage of 'drying’ and tastes good. I think that they are best when slightly more than half of the liquid has evaporated.

Det tager mellem 4 og 6 timer i min ovn med halvsmå (cocktail/sherry)tomatoes – 5 – 10 timer med mellem (blomme)tomatoes. Experiment – and tastes like underway. The temperature in the oven can be set higher – op til ca 140, then it goes faster – men jeg kan bedst lide dem med den lange tid ved 100 grader. Herbs are not so well to the heat set higher – so they may well be dark. Husk at ventilen til ovnen skal stå åben.

Drys, possibly. a little extra fresh herbs on before serving if you use them as snacks / accessories.

If you'd like them very dry, it may be a little too much for herbs – You can then wait to sprinkle them over to the last hour ex.

Keeps fine a few days as they are refrigerated – but may also be stored in a glass scalded in the fridge, doused with extra virgin olive oil.

Tastes absolutely fantastic with sun-ripened tomatoes – as a snack along with some other goodies – and is excellent on pizza. Also to salads, in tomato obvious, in gryderetten and chopped drys on æggeretter.

If you do not have the opportunity to have freshly picked ripe tomatoes, so try CE. to go after small organic San Marzano or Datterino.

Vary your own spices – use export. citronpeber, røgsalt, other herbs, cumin seeds, sortløgsfrø etc.

There can also be dried at a lower temperature and over a longer period. You can easily dry completely down to the approximately. 50 grader som er de fleste ovnes laveste temperatur.

Herbs and sugar can help but linger on – but always remember salt. It is the salt which helps to draw the liquid out of the tomatoes.

Semidried tomatoes (will be translated upon request)

Liqourice caramels with chili (will be translated upon request)

Posted on 9. February 2012 by Vivi

Here is one of the greats husfavoritter – them we have made a lot of.

Ingredients:

250 g sugar

½ liter milk cream whip

125 gr glukose

2 tsk flagesalt – i.e.. Maldon

chili to taste – very finely chopped

2 spsk lakridspulver

A rectangular shape – that 18×18 cm, lined with baking paper that is coated with a thin layer of oil

Licorice powder to roll them in

How to:

Glucose, sugar and cream boil over a moderate heat in a not too small saucepan.

There must be stirred frequently and more often the longer it has been cooked and not to burn on. Towards the end stir constantly. It is easiest with a wooden spatula.

Cook and stir until the caramel is nice golden brown and begin to drop the bottom of the pan – it changes like the texture slightly. Det tager mellem 20 og 40 minutter alt efter hvor meget fut du har på gryden.

When the consistency is right to be there, then add salt and stir on to you think that it is nearing completion.

Tag gryden af varmen og rør hurtigt lakridspulver og de hakkede chilier i og hæld det fluks i formen.

Cover with greaseproof paper smeared thinly with oil.

Layer caramel stand and rest at room temperature until the next day – eller ihvertilfælde ca 4 timer hvis ikke du kan vente længere.

Take caramel block out on a cutting board, dry most of the oil with a paper towel and cut it into squares rolled in liquorice powder.

Tips:

You can get glucose in ex. E-deli and Special Merchant (ing links) if not your local shopping place has it. Now use a real licorice powder. You can buy from TI spices or Matas.

This recipe can pull some of the really hot chillies.

It can be difficult to hit just the right consistency of toffees each time – practice makes perfect – og de smager lige godt af den grund.

If they become too soft, they do not cooked long enough, if they become too hard, the cooked for too long.

Being toffees not tough enough, there is a high probability that they will flow out when you cut them and let them stand a little. If you find that the mass has become too soft when it has been, you can put it in the fridge in the mold for a few hours, melt some chocolate (dark, cream or white), take the cold caramel lot out and cut into small chunks which immediately turned into the melted chocolate and put out to dry. Not bad either.

1 meget stor Habanero eller 2 mindre synes jeg giver den rigtige smag

Lemon caramels with chili (will be translated upon request)

Posted on 9. February 2012 by Vivi

Ingredients:

1 portion basis-karamelmasse

3 Aji chilier – like lemon or pineapple, or the like

3 økologiske citroner

3 teaspoons vanilla powder (not sugar)

1 ekstra tsk salt

How to:

Wash the lemons and grate skull pin. Save it for later.

Squeeze the juice of the lemons – the den, there shall be no flesh in – and save it for later.

Finthak chillies and save them for later.

Low caramel holders as described below basic caramels, med den forskel at når karamelmassen er næsten færdig hældes citronaften i (If you choose to use the) og der koges igen ind til karamelmassen har færdig konsistens. Add an additional teaspoon salt in this recipe, så der bruges tre i stedet for de to i basisopskriften.

Remove from the heat and add the lemon peel, pounds og vanilla – tubes really well and pour immediately in the form lined with oiled cookie sheet.

Continue as in the basic caramels.

Note:

Lemon Evening contributes little of the flavor you know from grilled lemons. It gives a good 'base’ til karamellerne synes jeg, but if you prefer a more fresh and clean taste, kan du udelade saften og bruge den til noget andet i stedet (home lichen lemonade items.).

Chritmas caramels (will be translated upon request)

Posted on 9. February 2012 by Vivi

Ingredients:

1 portion basis-karamelmasse

ca 100 gr rosiner

about 1 ½ – 2 dl portvin, ROM, or other well to soak the raisins in

ca 100 gr mandler eller nødder af din yndlingsslags – mine is Brazil nuts

1 tsp vanilla powder (not sugar)

2 kanelstænger

ca 15 grønne kardemomme

1 tsk nelliker

How to:

Dag 1:

Chop coarsely raisins and put them to soak in port wine or rum – or whatever you want overnight.

Dag 2.

Hugs kardemommerne with few bumps in the mortar and remove the husk.

Pour the seeds in spice grinder along with cloves and cinnamon sticks (who has just broken into a few pieces). Mal spices to a semi-fine powder and add vanillaen. Save for later.

Chop the nuts very rough.

Make the caramel as in the recipe for basic caramel and when it is about to be het finished, add to raisins – with the possible. excess fluid.

Boil again into the mass until it is finished. How long it takes depends on how much fluid that was with raisins. Stir well while the raisins do not burn on.

When the caramel is ready take it off the heat and stir in chopped nuts. Then the spices. Stir well and pour into a bowl with oiled cookie sheet. Follow the rest of the basic recipe.

Tips:

Tefal has made a really good small electric spice- and coffee grinder. It comes with two inserts – one for coffee and one for spices. Den koster ca 250 kr. Se links.

Caramels - basic recipe (will be translated upon request)

Posted on 9. February 2012 by Vivi

Ingredients:

250 g sugar

½ liter milk cream whip

125 gr glukose

2 tsk flagesalt – i.e.. Maldon

A rectangular shape – that 18×18 cm, lined with baking paper that is coated with a thin layer of oil

How to:

Glucose, sugar and cream boil over a moderate heat in a not too small saucepan (ca liter).

There must be stirred frequently and more often the longer it has been cooked and not to burn on.

Towards the end stir constantly. It is easiest with a wooden spatula.

When the consistency is right to be there, then add salt and stir on to you think that it is nearing completion.

Remove from the heat pour it into the mold flux.

Cover with greaseproof paper smeared thinly with oil.

Layer caramel stand and rest at room temperature until the next day – eller ihvertilfælde ca 4 timer hvis ikke du kan vente længere.

Take caramel block out on a cutting board, tør det meste af olien af med et stykke køkkenrulle og skær den i firkanter som rulles i flormelis eller pakkes ind i slikpapir.

Tips: You can get glucose in ex. E-deli and Special Merchant (ing links) if not your local shopping place has it.

It can be difficult to hit just the right consistency of toffees each time – practice makes perfect – og de smager lige godt af den grund.

If they become too soft, they do not cooked long enough, if they become too hard, the cooked for too long.

This recipe tastes fine in itself – but it's fun to play with many other flavorings.

Marzipan cake pieces (will be translated upon request) – traditional

Posted on 9. February 2012 by Vivi

ca 18 stk

Ingredients, marzipan:

500 g marzipan

200 gr flormelis, as

1 æggehvide

Ingredients, glaze:

½ tsp vinegar – any apple vinegar

1 æggehvide

ca 150 gr flormelis

How to:

Knead the marzipan and icing sugar. Pisk æggehviden let med en gaffen og ælt den ind i massen lidt ad gangen. The mixture should be soft, but not glued. Being the sticky, can be adjusted with a little more icing sugar.

Mål massen af i klumper af 40 gram og form dem til små tykke pølser, where pressed look of the classic triangular shape.

Put them on two baking sheets (doubled) lined with baking parchment.

Bages ved 230 grader i forvarmet ovn 8 – 10 minutes. Keep a close eye on them and remove them immediately they are golden brown.

Let them cool on the plate – they are very soft when hot.

Mix the ingredients for the glaze and spray them on the cooled cake pieces. You can shape a cone of wax paper and use – or use a small freezer bag. Pour the mixture into the bag and cut a small corner of. Charge icing dry completely.

Store in a cake tin with baking paper.

Note:

You need two baking sheets on top of each other for not getting the cakes too dark at the bottom

You can not make cake with hot air – use conventional oven.

You can of course make them in a different form and in a different weight / size if you like – but since they have such a short time in the oven, it is important that they have the same size – try any of the.

Marzipan

Posted on 9. February 2012 by Vivi

Homemade marzipan is super easy and tastes great. It can be made as coarse or fine as you want it and almonds can be used with or without skin. If you like you can even make it completely or partly with other nuts / seeds and flavorings like chili, vanilla, cardamom, cinnamon, finely grated orange- or lemon zest etc..
The picture below shows a very coarse version which I use. use as cake base.

Ingredients:

500 gr almonds

6-8 bitter almonds or apricot kernels

4 tbsp honey or syrup – i.e.. maple syrup

6-8 tablespoons rum (Alternatively, other spirits, juice or just water – an intense marzipan taste

is obtained by using Amaretto)

How to:

If you like, you can remove the skins from the almonds first – I do not usually, but sometimes you want a pale marzipan. The easiest way to remove the skin is by cobering the almond with boiling water, let it sit for a few minutes, drain and refill with fresh boiling water. Let sit for a few minutes again and then 'pinch' them out of the skin.

The almonds are chopped in a food processor until they have a consistency as coarse flour – try the recipe a few times to see which consistency you like best. I think that this marzipan must be more coarse than the regular store bought marzipan.

Syrup / honey is added and it it is given at few more spins.

Add spirits (or whatever you have chosen to use) and run the foodprocessor again until the mass is slightly coherent – not too much though. The mixture should be slightly sticky, maybe there a little more fluid needs to be added – depends on how finely you chopped the almonds and how large spoonfuls of syrup / honey was used.

Scrape the mixture into a bowl and squeeze it together so that it becomes a cohesive lump.

Cover the bowl with cling film and put it in the fridge.

When the mass is cold it has a consistency somewhat reminiscent of the storebought marzipan and it is easy to shape it into whatever you like.

It tastes amazing as it is. maybe some. rolled into balls that are dipped in a good quality dark chocolate – but it can be used just like the marzipan you buy both for confectionery, desserts and cakes – this version just tastes better ;o)

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Vivis chili

chili – cultivation and food

Author Archives: Vivi

Stuffed oven grilled chili (will be translated upon request)

Hot chickpea balls (will be translated upon request)

Whities med hvid chili og citron

Semidried tomatoes (will be translated upon request)

Liqourice caramels with chili (will be translated upon request)

Lemon caramels with chili (will be translated upon request)

Chritmas caramels (will be translated upon request)

Caramels - basic recipe (will be translated upon request)

Marzipan cake pieces (will be translated upon request) – traditional

Marzipan