Citrus marmalade with chili and gin (will be translated upon request)

Posted on 9. February 2013 by Vivi

A super aromatic, slightly bitter marmalade with particular. the beautiful bergamot for flavoring. Orange and lemon gives a little sweetness and acid, gin'en is that a discrete Smag and supplements, chili will keep you warm and vanillaen rounds taste of. A big hit here with us to a homemade bun with a little butter or a good cheese during. The style is a bit like English bitter orange marmalade – which, moreover, is bergamot in the good of them.

Ingredients

ca 2 kg bergamotte, usprøjtet

ca 2 kg appelsin, usprøjtet

ca 1 ½ kg citron, usprøjtet

750 gr lys sirup

6 kg rå rørsukker + 8 spsk

8 toptsk vanillapulver

fresh or dried chilli to taste

1 flaske god gin

2 breve rød Melatin á 25 gr

Sodium benzoate

How to

All citrus fruits are washed well.

Cut the small hard piece about the flower of bergamotterne and cut into wedges. Jeg deler dem i 8 på langs. Grovhak pieces on cutting board with a knife, before they met in the food processor, where they run to smithereens. Remove as many seeds as possible along the way. Bergamotten er den hårdeste af de 3 citrusfrugter og især med den, it is important that the shell be chopped into small enough pieces. Where both orange- and lemon peel easily becomes tender, can be large pieces bergamotteskal be a little tough to chew, especially as here where the white is also used – then crush them nicely.

Lemons and oranges, peeled with a potato peeler or thin peelings, so that almost only the colored part of the peel can be used. The skin met in the food processor. Peel the white part of the peel of the fruit with a sharp knife and discard.

Cut the fruit into smaller chunks and remove the seeds you just encounter along the way. Kom stykkerne i foodprocessoren og finhak dem her.

Finthak Chilean on the cutting board and place in pan. You can alternatively. start with a little and then taste for during the cooking time if you would like to have more in.

Kom syrup, 6 kg sukker og vanilla i gryden og bring den i kog.

Lad marmeladen småkoge uden låg i 30 – 40 minutter. Stir in the regular. During cooking, you can go to the core fishing when you see them in the surface. That way you can easily get all the kernels off, so I'm not so thorough in removing them when the fruit is cut into pieces. Season to taste along the way – should be more chili in?

Rør de 2 poser rød Melatin ud i 8 spsk sukker og følg anvisningen på pakken.

Remove from the heat and stir in gin'en – both steams and sputters a bit – so be careful.

Add Atamon as directed on the package – or not if you do not like to use Atamon – then you probably have your own way of preserving the.

Come marmalade on cleaned, scalded and Atamon- or liquor poured glass which immediately closed and just turned a walk upside down and back again.

Tip/Note

If you do not want to get gin in jam, you can get another drink or liquid in – or completely fail. If you do not pour liquid in, then the two breve Melatin enough redundant.

I have not really tested how large portion will be in liters – but below is a picture of how many glasses of different sizes one serving provides. I need the big soup pot for this portion. Bergamotterne are in such short, so it is with the use of 'catch’ and have provided them with jam year.

Red cabbage pickled with orange, cranberries and chili (will be translated upon request)

Posted on 13. December 2012 by Vivi

I love red cabbage with so-called Christmas spices. The attentive reader will know that they now have a place in my kitchen throughout the year – determined not only in December. For everyday, I would like to have this magnificent cabbage raw, but it should be shelved, so it must be with a good seasoning. My version here is slightly sweet and salty, slightly acidic from the vinegar and spicy. Do you want a less sweet, Sharp as just down the syrup.

Ingredients:

A red cabbage head – as. 2 kg

4 dl eddike – like frugteddiker and like mixed

4 dl saft/sirup – like blackcurrant, e.l ribs.

revet skal og saft af 2 store eller 3 mindre usprøjtede appelsiner

ca 250 – 300 gr tørrede tranebær

fresh chopped chilli to taste

1 tsk hele nelliker

1 lille stang hel kanel – or the corresponding section of a large

ca 1 spsk hele stykker muskatblomme

2 stykker tørret ingefær

4 – 8 tsk salt

maybe some. Sodium benzoate

How to:

Hak snit and red cabbage as fine as you can suffer the – I cut it with a knife on the cutting board, but maybe you will have just the fine in the food processor.

Grate the orange peel and squeeze the juice of the oranges.

Notch cranberries into smaller pieces with a knife.

Mix all ingredients unless directed to salt and Atamon in a large pot and bring them slowly to the boil. Lad simre ca. 1 time.

When it has KOGT the first fifteen minutes, you can begin to taste with more juice or vinegar if you think that one of the items are missing.

When simmering time is nearing end, smacks you with a little salt and possibly. more spices – Here you can benefit from using powdered. If you find that it lacks sweetness, need to assess whether to more juice in, or if you want to get hold of the sugar jar. The acid is adjusted with one of eddikerne.

When you are satisfied, taken from the heat. If you are using Atamon, added it as directed on the bottle. Measure up as if it were to jam / preserves.

Come clean on red cabbage, scalded and optionally. sodium bezoate rinsed glass jars, which immediately closed and turned upside down and says little.

Note:

I portionen på billedet har jeg brugt en blanding af 2 eddiker: apple vinegar with shallot and raspberry vinegar. Jeg har også brugt 2 slags saft/sirup: blackcurrant juice (Ribena) and tamarindsirup. Half of each of both cases.

The cut cabbage takes up much, so find a large pot until the project. Jeg bruger en 8 liters til det.

I've spent a small TSMB. It was just as it should be.

Abricot marmalade with chili, Amaretto and roasted almonds

Posted on 11. December 2012 by Vivi

English here: Abricot marmalade with chili, Amaretto and roasted almonds

Intense and beautiful jam – with flavors of concentrated sunshine.

Ingredients:

1500 gr dried apricots

6 organic oranges

2 large or 3 small organic lemons

water

(fresh) chili to taste

1500 100 gr sugar

300 g almonds

3 dl Amaretto

Gelling agent for jam

maybe some. Sodium benzoate

How to:

Finely chop the apricots in food processor – do it in batches.

Rinse the oranges and lemons. Grate the peel finely and squeeze the juice out of them.

Pour the juice into a measuring jug and fill with water to a total of 2 liters of liquid. Putliquid in a large bowl with apricot pulp and lemon-- and orangezest. Wash and core the chillies and chop them medium to fine, put them in the Bowl as well – and stir well. Cover the bowl with film and put the mass in the fridge until the next day.

On the second day - remove the skin from the almonds an toast them. Pour boiling water over the almond so they are covered and let them soak for 1-2 minutes. Drain and refill with fresh boiling water. Now the almonds can be taken up and de-skinned after another minute or two. Pour a little of the hot water out of the bowl as you go along, so that you can get to ones on top without burning your fingers – but those below must still be covered by water.

Chop the almonds medium-fine and roast them on a medium hot pan until they start to smell good and have just a litte colour. They shoul be roasted until golden, but not dark.

Put the pulprikot pulp in a pot with sugar (the 1500 gr) and put it slowly to the boil. Add the almonds. Simmer about. 10 – 15 minutes while thoroughly stirring it – it'l burn easily. Season to taste along the way – is there enough of chili in it? Otherwise be fast to chop a little more and put in.

Stir the 100 gr of sugar with gelling agent in accordance with the instructions on the packaging and stir it in the jam. Let it boil ½ – 1 minute depending on the instructions.

Remove from the heat and add the Amaretto first and then possibly. Sodium benzoate.

Put into clean, scalded and optionally. sodium benzoate rinsed glasses, which immediately is closed and turned upside down and back again.

Note:

The jam is relatively 'stiff' when adding gelling agent – it must be, becouse youre pouring in the Amaretto subsequently. The final jam is slightly stiff (but not too much) – it is really good at using in honeycakes for instance ;o)

Amarettoen does not taste much through, but provides along with the almond a nice base’ in the jam. If you want the taste more prominent, you can easily put in some more of it – but make sure to use plenty of gelling agent then.

This portion yilds approximately 4,5 litres of finished jam. As you can see it is easy to divide down if you are making a smaller portion.

Bl.a. made with 10 Aji Pineapple which gives a very subtle spicy flavor. One can easily put in more.

Sweet pickled figs with chili and cinnamon (will be translated upon request)

Posted on 6. December 2012 by Vivi

Figs and cinnamon is a familiar mix, which I think comes beautifully displayed in interaction with a little port wine and chilli to give a little twist. Figensylt kan bruges som del af en dessert, estimates on ice; equally in the classic blue cheese combination. It also works super on a steak. I totally frivolous with the combination of figs and mushrooms to steak or increased – mums. On a piece of meat or cold in an egg sandwich decorates the flavor also tremendously. The soy sauce gives a slight edge salt, which plays beautifully with the caramelized notes. It tastes almost as if it is flavored with licorice.

Ingredients:

1 kg tørrede figner

7½ dl portvin (1 flaske)

4 dl soya, i.e.. Kikkoman or one of the thicker from the Asian shops

1 kg rå rørsukker

25 gr hel kanel

chili to taste – fresh or dried

maybe some. Sodium benzoate

How to:

The stem is removed from the figs and cut in half or kvartes or cut into even smaller pieces, depending on what you think is appropriate. Do you older figs, så skær dem i ca 1 x 1 eller 1,5 x 1,5 cm stykker.

Getting the figs in a bowl with port wine and soy sauce – toss well around – and style dish covered and cool until the next day.

On the second day jabbed cinnamon into pieces in the mortar and then crushed to powder in spice grinder. Aim the.

Fig mass is poured into a pot and sugar added with chili and cinnamon. Heat mass and let it simmer about. 2 – 15 minutter indtil konsistensen er som sirup – it is very different how long it takes depending on the type of fig and soy type that is used. Season to taste along the way – is there enough of chili in it? cinnamon? – Otherwise season with a little more.

Remove from the heat and let stand a few minutes before adding Atamon if you use it.

Immediately pour into clean, scalded and optionally. Atamonskyllede glass as close immediately and just turned a walk upside down and back again.

Portionen her giver små 2 liter.

Tips:

I have ex. brugt 2 Fatalii choco og 3 små Habanero Choco.

Add it from the spice shelf as you like – there is much that clothes figs – especially the so-called Christmas spices like cloves, star anise, cardamom (Moreover, also the brown), muskat, licorice powder, etc..

One can use the small Spanish figs coated with flour – but because. flour syrup can be no 'long’ in it and it can be difficult to control – try using some without flour.

The chili from another day:

Apple gelly with chili (will be translated upon request) – Christmas Edition

Posted on 1. December 2012 by Vivi

This year I made a variation of my apple jelly for Christmas / Winter. It's nice to have something in the attic that tastes good and you can give away the outside to take the last glass on the shelf.

As I also promised a small draw or two in December, it is natural to produce little to it too.

The criterion was, it had to be something sweet, der would chili in – as a spice, not the main ingredient – and some of the spices that we usually call Christmas spices (Some of us use them pleasing all year).

This is more a process than a recipe – but here it is anyway, perhaps for inspiration, men måske især som huskeseddel til mig selv ;o)

Jeg startede med 12-13 kg æbler. Some eat apples, bought – when our old apple trees in the garden does not give more this year.

Frem med de store gryder og en plan om at koge æblerne af 4 omgange. I was wiser.

Jeg afmålte 4 gange mulled wine spices – dog minus chiliflager, men plus 3 velvoksne, fresh, red Habaneroer (unknown name). The chili chopped I froft.

Af 2 omgange kogte jeg i alt 6 kg af æblerne. De blev vasket og skåret i halvtykke skiver og kogt, hver portion med 2 gange krydderier og så meget vand at man lige kunne få øje på det nede i gryden sammen med æblerne. Cored, stems and flowers smoke in the pot – it gives all tastes.

Saften blev siet i saftposer, where it dripped a few hours – before it was poured into a large collection pan (15 liters) and put in the fridge.

Men – apple juice from the first two teams did not taste enough of apple. New idea had on the table.

Saften blev fordelt i to gryder og kogt ind til ca. to trdjedele – it was better. Afkøles på køkkenbord og på køl med den.

Nu var idéen så at koge resten af æblerne sammen med eventuelle krydderier til at justere smagen i rigtig retning.

It lacked acid and a little 'bottom’ in flavor. Hmmm.

De resterende 6-7 kg æbler blev delt i 3 portioner.

Første portion blev kogt med 10 usprøjtede citroner i tynde skiver (just washed before) and a grab full cinnamon sticks, 2 store spsk stødt kardemomme og 2 topspsk hele nelliker.

It helped the acid and kryddringen – but something was missing.

Næste hold blev kogt med 14 små usprøjtede appelsiner, washed and thinly sliced.

Uhm – it helped.

Sidste hold blev kogt med 10 appelsiner mere på samme måde. Well yes, and a single, delicious ripe pear which lay on the kitchen table. Pear juice tastes good – Could you do damage.

Now was the one who. Smagen was super. A little too tart, a little too spicy and too strong – perfect, since there will not come yet in sugar – which would smooth out the taste a little and thus balance the.

All the juice was chilled and waited until the next day when the gel had to be made.

Next day was to just season to taste again – og jeg valgte at under tilberedningen ville jeg tilsætte 1 lille toptsk vanillasukker, 1 lille toptsk stødt kanel og 1 lille toptsk Pul Biber (halvmilde chiliflager) pr. liter juice. As I said then done.

5 liter saft ad gangen i 8 liters gryden. Boil lagsomt up, tilsætte 5 breve gul Melatin (hvorfor klumper det altid lige, little no matter how well you touch?) – så 4 kg sukker (pr 5 liter saft) and extra spices. Experience the op that the minute, the source of heat, foamed, Atamon in and on glass. The tubes file allowed to stand open a handful of hours and then closed while they were lukewarm – men geléen var fint stivnet til en blød og lækker men let fast konsistens som er perfekt til brød.

Ready….og lidt stolt. Stort project.

The taste is just as I would like it. Yummy. Elsker når det lykkedes og det er lidt sjovt at smage til, indtil man lige rammer den smag man håber på.

Pickled chili asia style (will be translated upon request)

Posted on 24. November 2012 by Vivi

Delicious as a snack for a cold beer, chopped or 'whole’ in curries and Danish karryretter. Super on liver pâté and other meats – put also a handful in a sandwich with your favorite fillings.

Ingredients:

About . 1 kg medium stærke til stærke chili – i.e.. Jalapeño

Clean chillies and cut into rings.

2½ dl risvineddike

About . 100 gr palmesukker

8 spsk fiskesauce

About . 5 cm ingefær eller mere skåret i tynde skiver

10 – 15 hele stjerneanis

3 spsk sellerifrø

maybe some. Sodium benzoate

How to:

Prepare one or more glass. They washed, scalded and possibly. Atamonskylles.

Cut the chillies into rings and put them in jars with ginger slices, star anise and celery evenly distributed between.

Vinegar and sugar slowly heated while the sugar dissolve and dissolve. Once the sugar has dissolved completely brought to a boil and cook over low heat without stirring for about. 5 minutter ved middelvarme. This reduces a bit.

Remove from the heat, lad den køle 5 minutter og tilsæt fiskesaucen (and possibly. Sodium benzoate). Pour over chillies so they are completely covered. If you need a bit at the top, you can supplement with a little rice vinegar.

Close the jars and let them cool. Then held in cold storage where it can hold a few months without Atamon – meget længere med.

Sweet vinegar picled chilies (will be translated upon request)

Posted on 3. November 2012 by Vivi

It is not chillies which are needed to be cute in this super easy recipe, but lagen. It is suitable also really good for the sweet and mild peppers types – you can always put a finely chopped hot chili with to give the sheet an extra touch, if you think. It tastes wonderful.

If you eat the really hot pickled chillies, I think that this recipe is a delicious change of pace from the more acidic vinegar pickled. They are nice to have in the fridge, so there just may smoke a few finely chopped with the food. The sweetness gives the chili a good fellow.

The chili will be soft and delicious and used as an accessory for just about everything. Also, just as a delicious snack on a plate haps – hvad enten man er til de milde eller de stærke.

Ingredients:

1 kg chili

2 dl eddike – lagereddike or æbleeddike e.a.

1½ dl water

2 dl sukker – like raw cane sugar

possibly. Sodium benzoate

possibly. pickling spices – whatever you like. It can be a variety of cloves, bay leaves, peberkorn, fennel seeds, celeriac seeds, mustard seed, star anise, garlic cloves, sliced, ginger slices, etc..

How to:

Vask chilierne. Split them and remove the stem and seeds – frøvæggene you can remove, or let sit as you like. Cut any. chilierne i mindre stykker.

Bring a pot of water and vinegar to a boil. When it boils, gives chilierne et opkog 2-3 minutter og fiskes op med en hulske. The chili executed immediately on clean, scalded and optionally. sodium bezoate rinsed glass jars. There is not room for all the chili in the pot at once – then boil them a few laps or more. Pressure chillies easily together in the glasses with the back of a scalded happen.

Measure the sugar and possibly. syltekrydderier op og kog det sammen med eddikevandet i 5 minutter ved middel varme.

Remove the mixture from the heat and let it cool. Add perhaps. Atamon for instructions on flaske, if it is to last long.

Hæld lagen founders of chili in jars. Fill them all the way to the edge and close immediately good.

Let chillies to soak at least a few days – and store them in the fridge when embarked on them. Also like before, if you do not use preservatives.

Note:

Boiling makes chillies to be slightly soft and easy to press together in the glass – and remove most bacteria.

The recipe is also very useful for homemade Peppadewlignende chili, etc..

I'm usually not so silly with green, umodne chili – but sødsyltede they are quite reputable in taste.

I tilsætter ½ -1 cup extra sugar when I jellies superhot – it works well, I think.

Apple gelly with chili (will be translated upon request), cinnamon and cloves

Posted on 9. September 2012 by Vivi

Ingredients:

1 – 1½ kg æbler, like cooking apples

Water

7 små stænger kanel eller tilsvarende stykker af en større

1½ toptsk hele nelliker

750 – 1000 gr sukker

fresh chili to taste

Gul Melatin

Sodium benzoate

How to:

Wash the apples and cut them into chunks – I think it's easiest to cut them into slices – and possibly. halving them by.

Pour water until you can see the water down into the pan between apples – it must not cover (see image). You can easily use less water – add your self how much flavor is in apples.

Apples are cooked in water with cloves and cinnamon until they are well tender – almost cooked to mush.

Mass drip off in a juice bag least a few hours – preferably overnight.

Scald the jars and rinse them possibly. i Atamonvand.

Finthak chilien.

The juice is measured and add to the pan. The goal you need to find uf of how much Melatin to be in. Bring the juice to a boil and then add the yellow Melatin as directed on package.

Add sugar and chilli and allow the gel to the boil for one minute. You can first try to use a smaller portion of sugar, taste and quick add more if you like. There is a big difference between acid unit in apples and thus how much sugar there seems appropriate – and not all forest ranks their jelly just cute.

Take it off the heat and add Atamon as directed on the bottle.

Pour the jelly in jars and let it cool before you close them.

Note:

If you are using immature apples or cooking apples, can possibly Melatien. omitted. Du skal så bruge ikke for store glas og lade dem stå til geléen er stivnet helt. Måske har du selv en gammel æblegelé opskrift som du blot skal tilsætte krydderierne. Chili can of course add the boiling apples and strained out if you'd rather have a clearer jelly – but I like the so pieces floating around in the finished product. It may sound like much cinnamon and cloves, it provides a strong and close spicy flavor: I think it works well with chili – use less if you like.

Pickled chili in vinegar (will be translated upon request)

Posted on 19. August 2012 by Vivi

The recipe here is a basic recipe that you finally vary indefinitely. You can basically use any vinegar pickle recipes for chili also – then you just have a favorite recipe for cucumbers, then you can cleverly use the same for chili. Do you like dill, garlic, laurel, korianderfrø, cloves, peppercorns something good in your eddikesyltning, then pour it finally. I think that ex. garlic and herbs is most useful to the milder chili (so you can taste things) – and the stronger as I often do, it is perhaps a little harder for many ingredients to 'get to’ for chilien – therefore pickle I mostly ginger into thin slices with. They taste great use for themselves or with chili.

Syltede Jalapeños – as many are so excited about – also works super with this basisopskrift.

Ingredients:

ca 400 – 500 gr chili

7½ dl æblecidereddike eller anden lys eddike efter smag

2 spsk salt

5 spsk sukker

maybe Atamon

How to:

Wash chillies and treat them as you wish. The only thing that is important here is that the vinegar can get into the chili, so if you jellies them all, you should poke a number of holes in each with a skewer or cut a slit in the side of chili. Alternatively, you can remove the stem and make sure there is a hole in the top of the chili where the stem has been sitting. You can also cut chillies in half or into rings or whatever you think.

Fill chilies and optionally. other fillings in a clean, scalded (and possibly. Atamonskyllet) glass. Push it well – Use clean fingers or a ladle to Mokke it slightly with.

Warm up the vinegar with sugar and salt – flavor to whether you think there should be more of some of the parts in. Just before boiling into the pot of – possibly. Atamon stirred in and met the chili in glass. Luke immediately.

Tips:

You can undlade Atamonen. It reduces the durability, but vinegar, salt and sugar conserves excellent alone. Jeg tager dog ikke chancen hvis jeg laver mere end et enkelt glas, since we do not always get eaten things right quickly, because we lichens as many experiments – but with only a single glass, smoking it just chilled after pickling without Atamon. You might scald chili in a colander before they smoke in the glass.

Horse radish preserves the – so you may want. put such a pair of washers if you do not use Atamon.

Always remember to use completely clean things to fish chillies with.

When I jellies chili holders throughout, only with the stalk cut off, must be able to run the vinegar inside them. You should therefore like to the turn the page or opening up when you 'packages’ them in the glass.

The brine is poured in and the lid closed, I do often that I just turn them around sometimes, so I'm sure that there are over vinegar into them all. So I åbner glass, refill with more warm vinegar and closes it immediately again. The fruit must be completely covered, not sticking up out of the vinegar.

Using finally the vinegar when you are finished eating chillies – or underway – only those of the glass is always covered. You can use it anywhere you would use a different vinegar. Du kan jo eksempelvis bruge den til at lave et glas chilimarmelade med ;o)

Plum chutney with orange and chili (will be translated upon request)

Posted on 15. August 2012 by Vivi

Blommechutneyen here tastes although the sun and summer. The orange gives the yolks a beautiful contrast and both fit nicely with the chili.

If the plums are ripe chutney can be a bit thin. Of course you can thicken it with the gelling agent if it is – but I think now you do not mind the texture is not the same from time to time.

The portion here is quite large – divide themselves – or low at, det plejer at blive spist hurtigt ;o)

Continue reading →

Наши партнеры

Vivis chili

chili – cultivation and food

Category Archives: Preserves

Citrus marmalade with chili and gin (will be translated upon request)

Red cabbage pickled with orange, cranberries and chili (will be translated upon request)

Abricot marmalade with chili, Amaretto and roasted almonds

Sweet pickled figs with chili and cinnamon (will be translated upon request)

Apple gelly with chili (will be translated upon request) – Christmas Edition

Pickled chili asia style (will be translated upon request)

Sweet vinegar picled chilies (will be translated upon request)

Apple gelly with chili (will be translated upon request), cinnamon and cloves

Pickled chili in vinegar (will be translated upon request)

Plum chutney with orange and chili (will be translated upon request)