Some nice hot chillies can be used in the delicious marshmallows with liquorice, thick marzipan bottom and a chocolate shell almost as thick. Yum.
You can of course make them just as hot or mild as you prefer.
Ingredients:
Dark chocolate for coating
250 gr mandler
3 – 4 bittermandler eller abrikoskerner
2 spsk honning eller mere
3 – 4 spsk Amaretto
½ tsp chilli powder
10 grønne kardemomme
1 brun kardemomme
How to:
Mandlerne hakkes – med skal – i en foodprocessor indtil de har en konsistens som meget groft mel – prøv dig frem hvilken konsistens du bedst kan lide. I think that this marzipan must be more coarse than the regular store bought marzipan.
Honey is added and it is run some laps again.
Crush the green cardamom and remove the shell holders – crush the seeds.
Riv ca. ½ brown cardamom in a small nutmeg grater or whatever you use for the kind of. If it is a soft cardamom where you can easily get the seeds out, use only those, but from the capsule – crush them with the seeds of the green cardamoms.
Add the chilli, kardemommer og Amaretto til massen i foodprocessoren og kør til den er let sammenhængende – endelig ikke for længe. The mixture should be slightly sticky, måske skal der lidt mere vædske i – kommer an på hvor fint du malede mandlerne og hvor store skefulde honning der kom i.
Skrab pulp in a bowl, cover with film and place it in the refrigerator at least one hour.
Rul marcipanen til kugler som står og tørrer på køkkenbordet 1 times tid.
Dip them in tempered chocolate – see . little about chocolate, decoration CE. with whatever you find on and serve.
Lodtrækningsdag ;o)
Christmas draw are final and I very much hope that the last packets when out on Monday.
Meeeen – I had the thought me that we should continue to d. 24 – so should not we make a small New Year prize draw? – when I can not and will send rockets or cod – I have made a few packages with what I have now standing 'in the warehouse’ for the last days.
If you want to participate in today's draw for a few samples of what I have on the shelves – namely a package with a glass of Tropicana yellow chili sauce, et chili med blue Æblegelé (Christmas Edition), a glass of yellow chilli jam and a small glass of red hot chili sauce……please write a comment here below by tonight: 22 december 2012, kl 23.59.
Packets sent from a post office d. 27 december.
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Everything is made in an ordinary household kitchen.
http://vivis-chili.dk/opskrifter/overtrukne-marcipankugler-med-chili-og-2-slags-kardemomme.html
Ingredients:
400 gr marcipan
a cup dried cranberries
a good gin
1 – 2 tsk chili
white chocolate coating
How to:
Fill a mug almost with cranberries. Pour the gin over so it covers. Cover the mug with movie and put it in the fridge for the next day.
Drain tranebær'ene and knead them well into the marzipan.
Ask the balls to dry on the kitchen table for an hour, before they are coated with white chocolate.
Use gin'en to something sensible. It can eg. mixed with a blue cheese and a pinch of chili for a delicious cream to no good bread.
Ingredients:
200 gr god hvid chokolade
1 tsk lakridspulver (small top)
1 tsk pulveriseret chili (small top)
How to:
Melt the chocolate over low heat for chocolate smelter or water bath. Tempera on CE. – see little about chocolate.
Mix licorice and chilli in a small bowl (it's a little letterer touching licorice powder out) and stir in the white chocolate.
Immediately pour the mass into small chocolate molds and leave to set.
Ingredients:
1 ds kondenseret mælk (sweetened)
250 gr crunchy peanutbutter (or smooth if you prefer)
350 gr god mørk chokolade
Ca 2 ½ teaspoon powdered chili or finely chopped fresh aftertaste
How to:
Hak chokoladen fine, if not it is in buttons.
Line a mold with baking paper – I like to use one bread form – I think it is appropriate in size.
Mix all ingredients in either a bowl, as lunes a water bath, or in a pot if you can control your stove with low heat.
Warm ingredients quietly up until they are melted together. Massen må helst ikke komme over 45 grader pga. chocolate.
Pour the mixture into the mold and smooth the surface roughly out with a spatula.
Let it stand for peace on the kitchen table at least a few hours before it is cut into squares or bars.
Fudge can be stored in a tin with tight-fitting lid at room temperature. Should it stay a little longer, can be stored refrigerated (I have it on cool) and it can be frozen. You can easily freeze a large piece down and only cut it out when it is thawed and you should use it.
The recipe here is based on a derived from Copenhagen Madhus. I've modified it slightly.
Ingredients:
Meringue:
120 gr sukker (white or raw cane sugar)
150 gr pasteuriserede æggehvider
Sugar Making:
240 gr vand
720 gr sukker (white or raw cane sugar)
420 gr glukose
420 gr honning
Fill:
500 gr almonds
300 gr pistacienødder
300 – 400 gr blandet tørret frugt – i.e.. mulberries, cranberry and cherry
6 tsk chilipulver (med top) or fresh, minced chili aftertaste
Equipment:
sugar thermometer
silikonemåtte (like the ones you use for baking) or cookie sheet
flor sugar (or kartoffelmel / flor icing sugar mixture – half of each)
How to:
Mandler og pistacienødder ristes i ovnen ved 200 grader, they are easy to light brown – turn the like around them in the way.
Sugar Sheets set of, so that it boils at medium heat, indtil den opnår en temperatur på 145 grader (measured with a sugar thermometer).
Meanwhile sugar lagen Koger, piskes marengsen luftig og stiv. Du behøver ikke at piske marengs før sukker massen nærmer sig de 140 grader – så er der lige lidt tid til den rammer 145 og du kan sagtens nå at piske marengs.
The boiling syrup is poured into thin stream into the meringue, while whisking. Squeak and ca. 10 – 15 minutter, until the mass is chewy and slightly cooled. Make chili in the way.
Silikonemåtten, or a large piece of baking paper, sprinkled with a layer of icing sugar – like are few mm thick. This added nuts and fruit gently. Do not put them in the middle and push them around – then remove flormelisen. Place them neatly in handfuls, as powdered sugar layer stays where it is.
Pour nougat'en beyond and use silicone / baking paper to fold the mass in half – Open the paper and fold the other way – a few times for fruits and nuts are distributed. Sprinkle a little powdered sugar on overladen underway If there is no. Watch out especially out at the edges. If the mass sticks to the baking paper at this stage – it may be impossible to get to get rid (Mok mass onto a new sheet of greaseproof paper if it happens).
When you think that fruit and nuts are well distributed, then sprinkle a layer of icing sugar, put a layer of wax paper and roll immediately nougat out with rolling pin to the desired size. If nougat'en hangs over the baking paper in some places at this time, so just let it – this gets easier once it has cooled.
Let it cool completely on the kitchen table or in the fridge – like the day after, and cut into desired pieces. If the blade sticking to nougat'en, then dip it in hot water before cutting each cut.
Best stored in the fridge. Like in the entire sheet or larger pieces, where you saw only cuts it to be used every time.
Note:
It requires a large mixing machine or a very powerful electric mixer to make this portion. Even my 500W Dualit must have breaks along the way – so a large mixer is preferable.
The batch here is great, and it can obviously be halved, or how you now want to divide it down. White you make full portion, must be large bowls and pots in use. Jeg bruger 5 liters gryde til sukkermassen (the bubbles well up along the way) og 5 liters røreskål. Pots and pans are very sticky, so maybe it's a go’ idea to make a large portion. now when you still have to do the cleaning. It's not so hard to get by, as you might think, when faced with the sticky mass.
Tips:
To coat the nougat'en with tempered chocolate – see . little about chocolate. Either a thick layer on top before you cut pieces, or each piece of which can be dipped in chocolate.
It is important to your silicone mat is of the type which can withstand high thermal (beregnet til at bage på og lave sukkerting på) – I would not do this on one of them which is merely intended to roll cold dough out on.
You can use all kind of nuts and seeds as you like with, or in place of, almonds and pistachios. E.g. hazelnuts, cashewnødder, pine nuts, paranødder osv. Are not you so glad dried fruit – so do it. Some choose to use colored cocktail cherries – it looks mighty fine.
When you have to have the mass of the dish, it is advantageous to dyppen a hard dejsraber in hot water and to use the – deep the CE. sometimes along the way.
Would you like to use your hands to shape and knead the mass, go easy if coated in a thin layer of neutral cooking oil first.
Ingredients:
400 gr marcipan
a half cup walnuts
port
2 toptsk engelsk lakridspulver
1 tsk chili
white chocolate coating
How to:
Fill a mug half with walnuts. Pour the port over as it covers. Cover the mug with movie and put it in the fridge for the next day.
Mix marzipan with chili and licorice and knead well. Pour a few teaspoons port in – it makes it easier to knead.
Drain the nuts.
Pak little marzipan on each walnut and roll them into balls. Moisture hands with cold water on the way when it becomes too sticky. The water will surface to look a little funny, whitish out – but it dries again.
Ask the balls to dry on the kitchen table for an hour, before they are coated with white chocolate – see . little about chocolate.
Port wine can be used in the sauce, if you think it has been too bitter.
This is the ultimate chili chocolate confections. Pure in taste and very very addictive. It is a prerequisite for good taste, at du bruger en rigtig god chokolade til fudgen.
Ingredients:
1 ds kondenseret mælk (sweetened, it is commonly)
450 gr rigtig god mørk chokolade
50 gr smør – possibly. usaltet (I use regular salted organic butter)
2 tsk chilipulver eller noget meget finthakket frisk
How to:
Line a mold with baking paper – I like to use one bread form – I think it is appropriate in size.
Hak chokoladen fine, if not it is in buttons.
Mix all ingredients in either a bowl, as lunes a water bath, or in a pot if you can control your stove with low heat. Water bath is most certainly I think.
Warm ingredients quietly up until they are melted together. Massen må helst ikke komme over 45 grader pga. chocolate.
Pour the mixture into the mold and smooth the surface quickly roughly out with a spatula.
Let it stand for peace on the kitchen table at least a few hours before it is cut into squares or bars.
Fudge can be stored in a tin with tight-fitting lid at room temperature. Must keep them a little longer, can be stored refrigerated and can be frozen. You can easily cool or freeze a large piece down and only cut it out when it is thawed and you should use it.
Ingredients:
120 gr pasteuriseret æggehvide (or whatever you dare use of egg whites)
500 gr rå rørsukker
1 dl water
10 blade husblas
3 – 4 tsk chilipulver eller noget stærk, chopped, frisk chili
1 tsk ren vanillapulver eller korn fra en vanillastang eller 3 – 4 tsk vanillasukker
1 lille kanelstang
1 stykke tørret ingefær eller et par tsk stødt ingefær
as. 15 grønne kardemommekapsler – kun frøene derfra
1 dl flormelis
1 dl kartoffelmel
How to:
Mal throughout, dried spices in a spice grinder or mortar and run them.
Add husblas'en soak in plenty of cold water.
Mix the icing sugar and cornflour a bowl. Aim then half out on a piece of wax paper they are put on a baking sheet.
Finthak chili as well as you can and like it.
Water and sugar are boiled together in a small saucepan.
The egg whites until stiff – like in a big kitchen machine that can do the work – but it can also be done with a hand mixer for this recipe.
The boiling sugar syrup is added egg white mass – it may not cool down first, it must be taken from the stove. Pour the syrup down the side of the bowl side – You may not frame wire whip, kogende sirup giver øjeblikkelige brændmærker på huden hvis det strinter på dig.
They soaked husblasblade bowed down with free water and add and whipped further. Add the chilli and other spices during whipping.
Beat loose until the mass is so solid that you dare pour it out on the baking sheet without the time runs out – it takes some time – ca 10 – 15 minutter.
Pour the mixture onto the baking pan with icing sugar mixture. Smooth it quickly and gently into an even layer. It need not be perfect – it'll look fine when they are cut into pieces.
Put the rest of the mixture of icing sugar and let the mass stiffen least a few hours – possibly. the day after.
Cut into cubes – some fun – easiest with a pizza cutter. Turn the pieces well around the icing sugar mixture underway, otherwise stick together – Each to roll around as soon as it is cut. They seem very soft and sticky when you cut them, men så snart de lige er trillet rundt i flormelisen er de rigtig fine og kan pakkes.
Yum – så er der marshmallows ;o)
Store in sealed container and keep ihvertilfælde a week, If you can keep your hands off them as long as.
Note:
You probably should not expect to be able to use an heirloom of a hand mixer for this – it requires a lot of effort of the. It goes well with a newer model, i.e.. in dual – otherwise, the large kitchen equipment in use if you have such a.
Tips:
When using crushed whole spices in cold food, it is a good idea to view them through a strainer first. The hot food is easier to soften slightly larger pieces of spice that may not be crunched perfectly, but in cold dishes, it is important that only the pulverized / crushed finely with addition.
Fudge can basically be done in two different ways – and this is clearly the easiest. The consistency is super – and the taste gets you the self agenda. Here is my Christmas version which tastes delicious spicy.
Ingredients:
1 ds kondenseret mælk
450 gr rigtig god flødechokolade
75 gr smør – possibly. usaltet
1 tsk chili
1 tsk stødt ingefær
1 lille kanelstang
2 stjerneanis
½ teaspoon whole cloves
10 – 12 grønne kardemommekapsler
How to:
Hak chokoladen fine, if not it is in buttons.
Line a mold with baking paper – I like to use one bread form – I think it is appropriate in size.
Crush kardemommekapslerne look and willow seeds ud. Throw away capsules.
Hugs all the whole spices and cardamom seeds in spice grinder.
Sift the spices, so you are sure that there are larger pieces between.
Mix all ingredients in either a bowl, as lunes a water bath, or in a pot if you can control your stove with low heat. I prefer water bath.
Warm ingredients quietly up until they are melted together. Massen må helst ikke komme over 45 grader pga. chocolate.
Pour the mixture into the mold and smooth the surface roughly out with a spatula.
Let it stand for peace on the kitchen table for a minimum of a few hours before it is cut into squares or bars.
Fudge can be stored in a tin with tight-fitting lid at room temperature if it should be eaten within a few days. Must keep them a little longer, can be stored refrigerated and can be frozen. You can easily freeze a large piece down and only cut it out when it is thawed and you should use it.
