Filled, baked trout (will be translated upon request)

Posted on 16. March 2012 by Vivi

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)

Posted on 15. March 2012 by Vivi

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)

Posted on 28. February 2012 by Vivi

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)

Posted on 26. February 2012 by Vivi

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)

Posted on 20. February 2012 by Vivi

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)

Posted on 18. February 2012 by Vivi

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.

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.

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Vivis chili

chili – cultivation and food

Category Archives: Recipes (translated upon request)

Filled, baked trout (will be translated upon request)

Beetroot hummus with chili (will be translated upon request)

Coleslaw (will be translated upon request)

Mimosa with chili (will be translated upon request)

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

Mayonnaise (will be translated upon request)

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)