Category Archives: Dip and the like

Olive tapenade (will be translated upon request)

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Ingredients:
Ca 250 gr sorte oliven uden sten – mild or strong for your taste, like mixed
2 fed hvidløg, pressed
1½ spsk saltede kapers – the best you can find
Frisk chili, finely chopped – amount to taste
1½ spsk citronsaft
25 – 50 gr frisk Parmigiano-Reggiano skåret i flager (Parmesan or Pecorino can be used)
½ – 3/4 dl koldpresset ekstra jomfruolivenolie

How to:

Hold lidt olivenolie tilbage. Everything else blended into a homogeneous mass. The final olive oil is poured in the end if necessary consistency.

If you fine hoes chili and garlic presses before blender, you can stop when you think that the olives have the right consistency. If you put them in coarsely chopped instead, bliver de også lidt rustikke i den færdige tapenade – which has its own charm.
Eaten with freshly baked baguettes, savory flatbread, breadsticks, chips, grønsagssticks or a few spoonfuls on top of stews or soups. Use it if necessary. as part of a 'tapas'bord.
Tips: if you like it you can add fresh chopped herbs – i.e.. basil or oregano. You can also pick a couple semidried tomatoes and throw back into the blender.
Sticking best in a scalded, closed glass jar in the fridge.

Pretty, it is not, but good it tastes. Parmigianoen provides a toplækker extra umamismag on top of the already present.

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Tomato tapenade with anchovies (will be translated upon request)

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A letlavet tapenade with a fantastic umamismag – It is delicious as a dip for vegetables and assorted breads, but certainly also for adding flavor to sauces, supper, moss and stews.

Ingredients:

1 stort glas soltørrede tomater i olie eller to små glas

1 stort glas hele ansjoser i lage

1 bundt forårsløg, the green part

6-8 fed hvidløg (approximately ½ garlic)

lidt chili

salt peber

possibly. extra olivenolie

possibly. water.

 

How to:

Cleaning anchovies holders. Cut the heads and tails of. Cut the belly and remove the entrails. Pressure anchovy flat on a cutting board with the back side facing up. Flip it and remove the backbones. Pull the skin gently.

The tomatoes used as they are with oil – or you can pour the oil out and spend about. same amount of virgin olive oil.

Pour everything in the food processor and run for very smooth consistency. Spring bulbs do not need to be fully extended – but the rest should be smooth and fine.

There probably need to add more olive oil or any. water to get the mass of desired consistency.

Season to taste.

Eat tapenaden immediately as a dip and freeze leftovers in small portions which are used to add flavor to other foods.

Of course you can use purified fish instead – but the whole pickled fish provides a much more delicious and consistent taste. The work to clean them is not so large – and taste yields, it is certainly worth.

Tapenaden does not taste particularly fished – but beautiful and powerful of good causes.

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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)

 

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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.

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