Valnødde-chokolade-cookies med et nip chili

Posted on 2. November 2024 by Vivi

Cookies med lidt ekstra af det hele, så hver bid er fyldt med smag. Brug lidt chili for at give et hint af varme – du må eksperimentere dig frem til hvad der lige præcis er nok for dig. Jeg synes at den bare skal anes i dem her.

Ingredients:

300 gr grofthakkede valnødder

300 gr hakket, dark chocolate (eller dråber)

275 gr hvedemel

150 gr hvidt sukker

150 gr brun farin

1 toptsk bagepulver

1 toptsk natron

1 toptsk vanillapulver – not vanilla sugar

1 toptsk fint salt

A little chili powder

1½ dl neutral olie

½ dl of water

2 spsk æblecidereddike

How to:

Rør de tørre ingredienser sammen i en stor skål.

Rør de våde ingredienser sammen i en lille skål.

Sæt ovnen på 180 grader varmluft.

Rør nu alle ingredienserne sammen i den store skål. Det bliver en meget tyk dej som ikke hænger vanvittigt godt sammen.

Læg bagepapir på to bageplader.

Form 18 kugler/klumper af dejen og læg på bagepladerne – fordel med god afstand imellem dem – 9 på hver plade.

Bages i ca 14 – 16 minutter midt i ovnen, indtil de er gyldne og sprøde på overfladen. (I min ovn er det 16 minutter).

Lad dem køle helt – først lidt på pladen (10 minutters tid) og så på en rist, inden du spiser dem.

Tips:

Hvis du ikke kan finde vanillapulver (sælges bl.a. hos Vanillamart, Mill & Mortar, Urtekram og hos Rawfoodshop ) – så kan du evt. bruge vanillaessens i stedet. Hæld det i givet fald i den flydende del af opskriften, inden du blander det hele.

Hvis du har lyst, kan du også eksperimentere med at tilsætte andre krydderier, i.e.: instant coffee, cinnamon, pumpkin spice mix m.m.

Swarma – shawarma chili

Posted on 26. October 2024 by Vivi

Jeg har lavet denne husets shawarma blend ud fra tre betragtninger. 1: Der er generelt for lidt krydderi i de andre som jeg har prøvet. 2: Den skal kunne holde sig længe. 3: Jeg ville også have en som ikke flyder i olie. Hvis du skal bruge den mere flydende, you may. komme mere olie eller vand i ved enten tilberedningen eller serveringen, for at ramme det du bedst kan lide.

Ingredients:

Chili to taste

½ l. oil

Ca 500 gr soltørrede tomater

Ca 400 gr koncentreret tomatpuré

Ca 400 gr tomatpassata

2 dl æblecidereddike

60 gr salt

125 gr sukker

35 gr stødt kanel

125 gr hvidløgsgranulat

60 gr stødt spidskommen

35 gr løgpulver

Ca 8 dl vand

Evt Atamon

How to:

Skold og Atamonskyl en håndfuld glas og deres låg.

Blend de soltørrede tomater i foodprocessor med lidt af olien eller eddiken (sådan at den kan tygge sig igennem det). Blend det til en mellemfin/grov masse – ikke helt flydende. Hæld massen i din gryde.

Blend nogle chilier i foodprocessoren, fyld dem i gryden, men lad foodprocessoren stå på bordet, til du ved om du skal have flere i.

Hæld alt (except Sodium benzoat) i gryden og bring det stille og roligt til at simre – lettest under låg, men med jævnlig omrøring. For instance. lidt ekstra vand i, hvis du vil have konsistensen tyndere. Massen skal være tykkere end en chilisauce, men man skal også være lind nok til at man lige kan røre i den.

Simrer 10 minutter. Smag til og kom evt mere chili i. Hvis du har brugt mere chili, så lad det simre 2-3 minutter igen. Gentag processen med tilsmagning og simring 2-3 minutter, indtil du er tilfreds med smagen.

Hvis du vil bruge Atamon, så tag gryden af varmen og tilsæt det efter anvisningen på flasken.

Syltede grønne cherrytomater med chili

Posted on 6. October 2024 by Vivi

Ærgrer du dig også over at stå med en stor bunke umodne cherrytomater ved sæsonens afslutning? Dem skal du da sylte.
Selv har jeg afholdt mig fra det gennem mange år, da jeg tydeligt husker mine egne forsøg med at sylte grønne tomater for maaaaange år siden – adw, de var ikke særligt gode. Men en servering af de nyklassiske syltede grønne tomater med valilla ændrede mit syn på den ting, så nu har jeg selv eksperimenteret.
Rundt om på nettet kan du finde opskriften på den jeg nævner og de er generelt rigtig gode – jeg vil bare gerne have nogen med lidt mere fut i – så hermed min opskrift, som jeg håber giver dig lyst til at forsøge dig.

Ingredients

3 kg. umodne cherrytomater
1l. lagereddike
1 kg hvidt sukker eller rørsukker
4 toptsk fint salt
2 toptsk knust peber
2 toptsk vanillapulver
1 toptsk stødt kanel
1 toptsk stødt kardemomme
1 toptsk stødt allehånde
2 – 3 tsk chilipulver eller mere efter smag og styrke – alternativt brug frisk chili finthakket eller i små ringe
Atamon 3 tsk til lagen og 1 tsk til at skylle glassene med

How to

Tomaterne renses – dvs. fjern blomsten og vask dem i koldt vand. Halver dem derefter.

Bland peber og resten af krydderierne i en lille skål.

Kog eddike, sukker og salt indtil sukkeret er opløst.

Skold imens et par sylteglas som passer til portionen og ryst dem derefter med 1 spsk kogt vand tilsat 1 tsk atamon.

Hæld tomaterne i gryden og lad dem småsimre i ca.5 minutter.

Remove from the heat, lad den stå 2-3 minutter og tilsæt så 3 tsk atamon som røres godt rundt i blandingen.

Fyld tomaterne i glasset med en hulske – glassene skal ca fyldes ¾ op.

Fordel krydderiblandingen over tomaterne og top op med lagen – den skal helt til kanten.

Luk glassene – skru lågene godt fast og vend hvert glas på hovedet og tilbage igen.

Lad dem trække et par dage inden du tager hul på de første.

Kan opbevares ved stuetemperatur pga. atamonen, men skal på køl efter åbning.

Tips

Du skal selvfølgelig bruge lige præcis de krydderier som du synes, men lad nu være med at spare på dem. Tomaterne her kan godt klare en del.
Hvis du gerne vil have dem lidt pænere – de stødte krydderier her kan godt give et lidt ‘mudret’ look – så kan du i stedet bruge hele krydderier og evt. klar eddike. If you do, så har de godt af at trække 14 dages tid før du smager på dem.

Fooled Pork

Posted on 17. July 2016 by Vivi

For some time I have been playing around with seitan (see more under 'tips') and now I am satisfied with a variety of recipes that is spicy and to our taste. I will share some of them with you in this and the next posts. The particularly interesting thing about seitan production is that you can spice it completely as you like, and thus have a product which is not only seasoned on the outside.

Ingredients:

4 – 6 dl wheat gluten

1 dl chickpea flour/besan/gram flour

1½ dl nutritional yeast flakes

4 tbsp smoked paprika

4 tbsp onion powder

2 tbsp garlic powder

1 tbsp fine salt

chili to taste

maybe some. barbecue spice or mex seasoning

6 dl water

8 topped tbsp tahin

4 tbsp soy sauce

1 tbsp liquid smoke

A sweet / strong barbecue sauce

How to:

Place a large pot of water with a little salt on the stove and bring to the boil while you prepare the rest.

Combine all the dry ingredients in a bowl.

Mix all the wet ingredients - except barbecue sauce - in a bowl. Be sure that the tahin is well stirred in. It's easiest if you start to press it into the liquid with the back of a spoon.

Stir the wet ingredients into the dry mix until it forms a homogeneous mass - the mass is poured onto the table, and kneaded and now you add more gluten flour if necessary. The consistency should be like a well kneaded bread dough. Now you form a bread.

When the water boils, drop the 'bread' in and turn the heat down immediately, so that the water is just simmering. Put a lid on and let it simmer gently for 60 minutes.

Take it out of the water and let it drip dry - let it be allowed to cool slightly or completely before the next step.

The next step is to 'pull' the seitan to pieces with either Pulled Pork Bear Claws, a pair of forks or simply using your fingers.

Put all the pieces in a pan with a little oil - or use the grill and a tray to roast them in. They may of course also be grilled in the oven.

They must be fried / grilled until there has evaporated some fluid and the surface begins to be chewy and toasted.

Now add barbecue sauce and fry / grill for a bit longer so that yhe sauce sets as a delicious, sticky layer.

You can smoke the 'meat' as you grill when BBQing outdoors.

Tips:

If you do not eat meat in general or maybe just want to cut down on the amount , but want to try something that can be used in the same way, seitan is a fun thing to play with. Seitan has many other names also: wheat meat, wheat gluten, artificial meat, 'Mock Duck’ etc.. Common to them all is that they are made of the gluten part of wheat flour are kneaded together with a variety of condiments/spices and prepared – often in two steps – and then have a texture that resembles meat. You can get gluten either by 'washing’ a wheat dough or by buying finished gluten flour. I use the last model. The consistency can be adjusted both by changing the amount of liquid and by the way you prepare it – but basically the structure is in the style of tender chops and sausages. Later, we look at how to make more firm products.

It is important that the dry ingredients are mixed with each other on theit own and the same goes for the wet ones - before the two are mixed together. The 'dough' forms quickly and it can be difficult to distribute the ingredients, if they are not well mixed as described, before dry and wet are mixed together.

You can freeze your Fooled Pork, both as a whole piece, when it has been pulled to small pieces or when it is completely finished, and grilled / toasted.

The different brands of gluten-flour behaves a little bit differently and there may be a difference in how much you need of the flour in the recipes. I denne skal du starte med 4 dl og så tilsætte mere under æltningen indtil konsistensen er rigtig.

If you find this portion too large – or maybe you just would like to try a smaller batch the first time – then you can halve it and then it only needs to simmer for 40 minutes.

If you fry it and use oil, try adding a little of the oil in the form of toasted sesame oil - it adds a delicious taste.

If you own a Multi Fry you can easily do the frying in it – use only bottom heat and level 4 (the highest) with the lid open.

Light mayo without eggs

Posted on 30. April 2016 by Vivi

A delicious mayo which is somewhat less fat than the regular – and which of course can be seasoned to taste exactly as you like.

Ingredients:

1 package silken tofu (300 gr)

2 dl oil – neutral or with a taste that you like in mayo

3 tbsp applecider vinegar

1 tablespoon nutritional yeast flakes (Optional)

2 tsp dijon mustard

2 tsp of vegan bouillon powder (Optional)

1 pinch of salt – like Kala Namak / black himalayan salt

Maybe a little spice to taste. Some use a small pinch of curry in the basic mayo.

How to:

Place all the ingredients except the oil in a food processor and blend until they are mixed completely and the silken tofu is creamy and uniform in consistency.

Add the oil a little at a time while blending until it all is incorporated.

Season to taste – maybe you would like a little more salt, vinegar or mustard?

Now you can use your mayo as it is – or adding various flavors if you like. For instance. split into portions and try some different sesonings.

Some of our favorites are:

chili – fresh or dried
chipotle – either powder or canned
garlic
smoked paprika
finely zested lemon peel (Replace like the applecider vinegar with lemon juice)
various herbs, eg. rams, chives, coriander, dill
karry

When the mayo has been refrigerated a while it will set a little due to. the silken tofu.

We use the mayo everywhere we would otherwise have used an egg-based mayo, but also where we previously would use butter on bread – not with sweets, there we use different nut butters – but e.g.. as a spread under simple delicious veggies as cucumber, tomato or potato, and drizzled well with chopped herbs – yummm. Good for sandwiches and bread where you use fried tofu or vegan/vegetarian meatballs, mushrooms or seitan'meat '.

Season to taste with additional apple cider vinegar or vinegar powder, some sugar, a little salt and maybe. celeriac seeds and use it for coleslaw.

Crisp and spicy waffles

Posted on 10. April 2016 by Vivi

So I joined the waffle wave and has played around in the kitchen. The waffles can be varied infinitely – there are some suggestions to variations at the bottom of the page. They can be made as savory and salty – or as sweet waffles for dessert or breakfast – though we eat the spicy for breakfast as well. There can be put a lot of vegetables or fruit in the dough – or you can make them quite simple and run wild in the toppings. They can be used in place of bread in a sandwich, alone as a kind of chips or crackers – or in a classic way topped with something delicious spicy and / or sweet.

Basic Ingredients:

2 dl chickpea/gram flour

2 dl wheat flour (can easily be replaced by another kind of flour)

2 topped teaspoons baking powder

1 teaspoon salt

spices eg. chili to taste, 1 tablespoon mixed spice like barbecue / curry / garam masala etc., herbs, black onion seeds, coriander, sumak, granulated garlic, fennel, vanilla, cardamom, grated lemon- or orange peel – go wild

ca 4 – 5 dl water or plantbased milk

perhaps a little oil

How to:

Mix the dry ingredients in a bowl and whisk in water or plant milk until the mixture is slightly viscous. As a slightly thick pancake batter if you know that consisyency.

Let the batter rest uncovered on the kitchen table for half an hour.

Turn on your waffle iron and bake the waffles. In my waffle iron they must bake 5-6 minutes a piece, but it really depends on how thick wafles your iron makes and how hot it gets – try a few so you know it. In my waffle iron the basic portion here yields about. 12 waffles. Let the baked waffles cool on a wire rack while you bake the rest.

Serve immediately.

The waffles can be frozen and heated in the oven before serving.

Tips:

If you want to make sweet waffles, you can add about 2 tbsp coconut sugar or other sweetening to the batter. I like to add a little salt also when making sweet waffles – but it's up to you.

Try to add a few dl finely chopped vegetables – it tastes super nice. They can be raw or cooked. Chopped olives and sundried tomatoes also works excellent.

You can also add fruit in the same way and you can use oatmeal and / or desiccated coconut instead of some of the flour. On the whole, you can use different types of flour depending on what you fancy. For example, try. making waffles with coconut milk, banana and maybe toasted dessicated coconut in the batter.

My waffle iron can easily make waffles without fat without them sticking. If yours can't, you can add ½-1 dl oil to the batter or use an oil spray on the waffle plates before each portion.

I'll take pictures and come up with some ideas here below as we will be making some different kinds.

Below are photos of waffles made with 1 topped tablespoon of mex spice blend and chili in the batter. Topping in the first picture is black bean hummus with red pepper and soft, fried onions. In the other picture is toasted pumpkin, chipotle and silk tofu cream with cress and ancho flakes.

Banana cake with chili and thick caramel topping

Posted on 22. March 2015 by Vivi

A delicious, spongy banana cake with chili and thick, lightly salted, chilli caramel flavored topping. It tastes great both freshly baked and after being cooled down in the refrigerator and can easily be varied with different toppings and / or spices, nuts etc..

Ingredients – the cake:

300 g. good quallity wheat flour (Ø) or for example. chickpea flour if you do not eat wheat

60 gr Sukrin+ (sweetener made from erythritol and stevia – the amount here is equivalent to 120 gr sugar)

2 tsp. baking soda w. small top

1 tsp. salt w. small top

1 tsp. vanilla powder w. small top

1 tsp. cinnamon w. small top

A little chili powder or freshly chopped chili to taste

100 gr. coconut oil

6-7 large or 8-10 small well ripe bananas

2 tablespoons. lemon juice or apple cider vinegar (activates the baking soda)

Caramel Topping:

500 gr of dates

1 dl water (use soak water from the dates, hvs possible)

200 gr smooth peanutbutter

1 teaspoon salt

chili to taste, fresh or powder

50 g coconut oil

1 dl maple syrup

1 tsp vanilla powder

How to – cake:

Turn on the oven at 175 degrees celsius.

Line a form of approximately 25 x 35 cm with baking paper.

Mix flour, Sukrin , baking powder and -soda, salt and spices in a large bowl.

Melt coconut oil at very low heat .

Mash the bananas thoroughly – easily done e.g.. with a fork on a cutting board – or use the food processor. They must be almost liquid, since they are the only, along with coconut oil and the little bit of acid which is' liquid’ in the recipe. Put them in the bowl with melted coconut oil and vinegar or lemon juice.

Stir the batter well.

Fill the cake batter into the form and smooth out the surface. Bake approximately 45 minutes.

Remove cake from oven, place it on a wire rack and let it cool completely.

This portion yields about 12 large pieces or 20 smaller.

How to – caramel topping:

Melt the coconut oil over low heat.

If the dates are quite soft, skal de udblødes mindst 1 time i varmt vand, Pour boiling water over so they are covered and leave them on the kitchen table. Then pour water from – gem 1 dl til næste skridt ( the rest can possibly used in a smoothie or other).

First blend the the dates in the food processor while slowly adding water.

Add remaining ingredients and blend until the texture is smooth and a like a very thick caramel sauce.

Fordel karameltopppingen over den afkølede kage.

Can be eaten immediately or after setting in the refrigerator for a while, the caramel toppping will firm up a bit in the fridge.

Store the cake refrigerated.

Tips:

Try . to spice the cake with a little nutmeg or mace – that suits the banana taste really well.

You can also replace wheat flour with gluten free flour or ex. defatted coconut or almond flour.

Try adding a little dried berries – i.e.. cranberries, cherries or blueberries. Fresh can also be used, of course, – but it makes the cake a little more wet.

Instead of caramel topping you can use e.g.. the chocolate topping here: Chocolate Topping

If you use chocolate topping it may be nice to add whole or coarsely chopped nuts in the cake batter. It may be e.g.. walnuts, pecans, hazelnuts, pistachios, almonds, etc..

Caramel Topping:

Cake with chocolate topping after this recipe: Chocolate Topping

Chocolate-praline cake with chili

Posted on 1. March 2015 by Vivi

Spongy, praline-like, super delicious chocolate cake. Eaten in small servings, for example as. dessert – perhaps with a scoop of good vanilla icecream and fresh fruit or berries – or with cup of strong coffee anytime. The sweet potatoes – which in reality isn't potatoes at all – helps by adding sweetness and make the cake spongy and pralinelike, and makes sure it contains somewhat less calories than it tastes like. Cold from the fridge is like firm praline in the middle, warm is it like a real spongy chocolate'pudding'dessertcake.

Continue reading →

Amarena-choco mousse cake with chili

Posted on 31. December 2014 by Vivi

English here: Amarena-choco mousse cake with chili

This cake is a combination of two other recipes from the blog plus a little extra. It is easy to make and can easily be prepared the day before you would like to eat it.

Continue reading →

Chocolate mousse / cake filling / topping with chili

Posted on 29. December 2014 by Vivi

English here: Chokolate mousse / cake filling / topping with chili

A small stroke of genius of a desert thing that has been seen on a lot of especially the vegan blogs in different versions. Here it is in my version. The silken tofu doesn't contain much fat (approximately 3%) – but is super deliciously creamy when it is blended.

The recipe delivers a silky, dark, (slightly) hot, dense, almost chocolate ganache-like chocolate mousse which can be eaten as dessert by itself as a chocolate mousse in example. med lidt pisket soyafløde eller kokosfløde til – or can be part of other desserts (perhaps with ice and fruit) and in cakes either as filling or topping. It might remind you a bit of a chocolate ganache and is also delicious as a filling in small chocolate shells i.e.. See lots of suggestions for variations at the bottom of the page. More will be added over time.

Continue reading →

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Vivis chili

chili – cultivation and food

Category Archives: Recipes (translated upon request)

Valnødde-chokolade-cookies med et nip chili

Swarma – shawarma chili

Syltede grønne cherrytomater med chili

Fooled Pork

Light mayo without eggs

Crisp and spicy waffles

Banana cake with chili and thick caramel topping

Chocolate-praline cake with chili

Amarena-choco mousse cake with chili

Chocolate mousse / cake filling / topping with chili