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

Posted on 25. July 2012 by Vivi

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)

Posted on 17. July 2012 by Vivi

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.

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.

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

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

Posted on 14. July 2012 by Vivi

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.

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)

Posted on 14. July 2012 by Vivi

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)

Posted on 14. July 2012 by Vivi

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?

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.

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.

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

Barbecue spice (will be translated upon request)

Posted on 14. July 2012 by Vivi

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.

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)

Posted on 7. July 2012 by Vivi

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

Chocolate/nut spread with chili (will be translated upon request)

Posted on 30. June 2012 by Vivi

If you have not tried a homemade chocolate / nøddesmørepålæg, then it can be shown only too slow. It has absolutely nothing in common with the sweet stuff that kids eat – but is concentrated, deep, dark and delicious in taste.

A good chocolate is of course a prerequisite and a little chilli gives it some edge. The strength determines the thankfully even.

Ingredients:

140 – 150 gr god chokolade, eg. 50 gr lys og 100 gr mørk

100 gr hasselnødder

1½ dl piskefløde

60 gr blødt smør (should be at room temperature)

chili powder

½ teaspoon salt well

How to:

Nødderne ristes i ovnen ved 200 grader i ca. 10 minutes – Maybe they need a little more, perhaps less. Keep a close eye on them and mess around in them on the way. The paper-thin to begin to crack and loosen, but the nuts should not be too dark.

Rub them well in a tea towel so a good part of the husks removed. It does not need to be the whole.

The nuts blended in a food processor until they are half finely chopped. They should be a mixture of small pieces and nøddemel, so there is little to chew. You can of course make them in the consistency that you like best.

Chop the chocolate well and place in a bowl with nuts.

Heat the cream to the boil and pour immediately over the mixture and stir until the chocolate has melted.

Stir the butter into the mass and then chili and salt.

Pour the chocolate on glass and eat it within a week's time. I have had the standing in the refrigerator for several weeks without problems. However, it is now easier to lubricate at room temperature.

This portion yilds approximately 4,65 dl

Hummus with lemon, coriander and chilli (will be translated upon request)

Posted on 24. June 2012 by Vivi

You can make hummus in so many ways and I think I love them all. We do include a variant where the taste of lemon, coriander and chilli emerge.

Delicious on a piece of freshly baked flat bread / spicy madbrød and as a dip for raw vegetables.

Ingredients:

About . 700 – 800 gr kikærter – soaked and cooked (or canned if it should go fast)

2 – 3 spsk Tahin

1 stort bundt frisk koriander

1 spsk stødt koriander

2 tsk spidskommen

4 – 5 fed hvidløg

Chili to taste, fresh or granulated

1 – 2 øko-citroner, grated zest and juice

Extra jomfru olivenolie

ca 2 tsk flagesalt

How to:

It all runs in the food processor to a smooth paste. How fine / gov you want it is up to you.

Olive tapenade (will be translated upon request)

Posted on 18. June 2012 by Vivi

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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Vivis chili

chili – cultivation and food

Category Archives: Recipes (translated upon request)

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

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

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

Orange marmalade with chili (will be translated upon request)

Lemon marmalade with chili (will be translated upon request)

Barbecue spice (will be translated upon request)

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

Chocolate/nut spread with chili (will be translated upon request)

Hummus with lemon, coriander and chilli (will be translated upon request)

Olive tapenade (will be translated upon request)