Caramel cooked pears with chili, caramel sauce and whipped cream (will be translated upon request)

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An old classic that deserves a revival iklædt suffered chili.

Here it is served with chili-mandel-krokant.

Opskriften er til 4 personer.

Ingredients:

4 store eller 8 små faste pærer

100 gr sukker

½ dl of water

1 tsp chili powder

a nip of salt

ca 20 gr smør

1 – 1½ dl piskefløde

 

How to:

Low CE. in portion chili-mandel-krokant.

Bulbs rinsed and peeled. Let the stem sit. Large bulbs makes sense to halve and remove core housing – most easily with a spoon, but small bulbs used throughout.

Sukkeret smeltes i en gryde ved middel varme.

Når alt sukkeret er smeltet røres vandet godt ud i.

The bulbs into the pot and heat is tempered immediately to very low. Vend pærerne godt rundt i siruppen og bliv ved med at vende dem forsigtigt nogle gange i løbet af de 5 – 10 – 15 minutter de nu står og simrer møre i karamellen. The time is dependent on how soft the bulbs was from the beginning. When they are almost done sprinkle salt and chilli powder to the pan and turning around.

Keep an eye on the caramel. There may need to be thinned with some more water on the way, so it does not become too thick and burns.

When the pears are tender, be they with a slotted spoon and dropped slightly by.

Stir quickly butter in the caramel into the pan and remove it from the heat. Pour the caramel into a bowl and let it cool.

Just before serving whip the cream stiff and fold with caramel. It looks fine if it does not stir out completely in, but just turned around a few times so it makes the 'stripes'.

If the caramel has become quite abundant stiff of standing – it can be whipped with floda instead. Just pour it in just the liquid cream and whisk it all together – it will be fine pin.

Serve the pears with cream / karamelblandngen and sprinkle any. with krokant.

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Crunch with almonds and chili (or other nuts/seeds (will be translated upon request))

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Krokant er supernemt at lave og meget anvendelig i og til en lang række desserter og kager. Det kan drysses over næsten hvadsomhelst og bruges i eks. Apple Cake, is, chocolate cakes and more.

You can use whatever you feel like nuts and grains – like the mix if you like. The goals are not as important – but not low krokant before, you can use the recipe here as a starting point. Next time you might have more or less of sugar, salt or chilli. You can choose to chop the almonds / nuts before you get them in – I leave them all because I think it looks good to you see them clearly when krokanten cut..

Ingredients:

100 gr sukker

100 gr mandler eller andet (possibly. coarsely chopped)

1 lille tsk flagesalt

1 lille tsk chilipulver

 

How to:

Find the ingredients and target them by.

The sugar melted quietly over medium heat in a frying pan. It is important that the temperature is not too cold – then melts it never – or hot – so it burns quickly on. Keep a close eye on it.

When it is turned molten salt and almonds well around the sugar mass. Let stand a minute or two and heat through – tonsils may begin to pop, it must be good.

Just inside the shell of the heat Stir chili powder around the mass. Do not pour it in before, then it can Branka in the hot sugar mass.

Pour the mixture onto a baking sheet and let it cool completely.

Hak den i stykker på skærebrættet med en stor skniv når den er kølet helt og brug krokanten med det samme eller opbevar det i en lufttæt dåse.

 

Tips:

It is important to krokanten are kept in fully air-tight container in order not to become soft. maybe some. residual is delicious finely chopped on morgenhavregrynene or youghurten – or just as a snack.

Of course you can spice up your crunchy with everything except chili – Try the items. with cinnamon also. Chili and cinnamon Smag also fantastic together.

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Marshmallows with chili (will be translated upon request) (and possibly. licorice)

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Marshmallows are me a source of great pleasure every time I rediscover them. De er så skønne frisklavede og geniale grillede. You can make them with all kinds of flavor, so they must then also be made with chili.

One time I bought some harlequin shaped some licorice-flavored. Unfortunately, they were very synthetic in flavor and rolled in too much candy sugar. So is it obvious to make them yourself. It is awfully easy and there are several recipes around the web – both with and without egg whites.

Those with egg whites are the easiest to get to succeed – så dem bringer jeg en opskrift på her.

Ingredients:

500 gr rå rørsukker

120 gr pasteuriseret æggehvide (or whatever you dare use of egg whites)

1 dl water

10 blade husblas

chili to taste – using a well-chilli, otherwise they taste by no

1 tsk ren vanillapulver eller korn fra en vanillastang eller 3 – 4 tsk vanillasukker (undlad vanilla in lakridsmodellen)

maybe some. licorice powder – jeg bruger 6 toptsk engelsk lakridspulver

Ingredients to roll them in:

1 dl flormelis

1 dl kartoffelmel

2 – 3 tsk lakridspulver til lakridsvarianten

How to:

Add husblas'en soak in plenty of cold water.

Mix powdered sugar, kartoffelmel and any. liquorice powder in 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 vanilla or licorice powder 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.

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.

I am considering making a tangy chili / lemon flavor – update the recipe when I get it tested.

Marshmallows - ready-to-serve Marshmallows med chili og lakrids

Jeg har lavet dem med 1 Habanero pr portion – it fits perfectly.

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Chocolademousse with chili (will be translated upon request), grappa whipped cream and chili syrup cooked pear pieces

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This may be a good bet for a super easy dessert, where there is still something exciting to come by in taste.

The bulbs will sagten made one or a few days before they are needed – and mousse can also if you like the heavy and dense. If it should be light and fluffy, it must be made earlier than a few hours prior to use. I think it is absolutely fantastic on both Maad.

The mousse is just a classic dark chokolademousse with chili. I like my chocolate mousse quite dark and without cream – så jeg foretrækker denne opskrift og bruger gerne 80% chokolade i den. Therefore, it is not very sweet – just chocolate delicious.

Giver 4 – 6 portioner.

Ingredients:

1 dl rå rørsukker

1 dl water

1 fast pære

chili to taste

 

4 øko æg (maybe instead use. 4 pasteuriserede blommer og 4 pasteuriserede hvider)

140 gr mørk chokolade

chili to taste

 

1 dl piskefløde

1 spsk grappa (or else – i.e.. orange liqueur of some sort is a classic for chocolate)

1 tsk flormelis

How to:

Peel the pear, del den i 4 både og fjern kernehuset. Cut into slices on the short edge.

Clean the chilli and cut it into small cubes.

Of d, sugar, pear and chilli in a small saucepan and bring to the boil. Simmer over low heat, uncovered, for about. 10 minutes.

Put everything in a bowl, let it cool slightly and place it in the fridge – like the day after.

Melt the chocolate in a water bath at low heat in the dish as mousse must be assembled in.

Share while the eggs – whites in a large bowl and the egg yolks just kept short time in a small.

Finely chop the chilli as finely as you can and pour up to the egg yolks.

When the chocolate has melted, set the bowl on the chef's table to chokolade has approximately room temperature. I gently touches around it a few times along the way with a spatula and make sure to scrape any. chocolate down from sides of bowl.

Now whip the egg whites until stiff.

Stir egg yolks and chilli good in chocolate (it solidifies very quickly, so I use elmixeren the lowest gear), tilsæt hurtigt ca 1/3 af æggehviderne og fortsæt med at røre dem godt ud (still with slow mixing).

Væk med mixeren og vend de sidste æggehvider forsigtigt i massen – it is easiest with a spatula, I think. Although it must be carefully, must continue to be exactly no more stripes in – no longer, then slips the air bubbles out and those we will retain.

Hæld straks i 4 – 6 fine glas eller hvad du måtte ønske at servere i – and put them in the fridge.

Just before serving whip the cream with the spirits and icing sugar (icing sugar makes the cream can 'keep’ spirits and still whipped).

Add a layer of whipped cream on top of the mousse and top with chili pear and a little bit of syrup.

Tips:

Operating syrup you can use over the next few days in the kitchen – to example. quickly boil a small glass of fresh jam with what you just fruit – or you can try other good things for the.

Eventually made with a Aji Pineapple (could easily take a more) i pæren og 2 Aribibi Gusano i moussen.

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Tropicana (will be translated upon request) – yellow fruity chili sauce

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A very versatile and delicious sauce that we at times almost daily use. The tropical flavor notes chamber does not, they could otherwise do in many sauces with the theme, but balanced fine of vinegar and strength from the chili. Garlic and onions gives the sauce something 'bottom’ in taste without to put your finger on what it is.

Certainly one of the favorites. Use it to marinade (salad, greens, fisk, meat), Catfish glaze, på pizzaen, som Chilisauce, a small spoonful of dessert, etc..

Tropicana (will be translated upon request)

Ingredients:

1 kæmpe ananas eller 2 mindre

2 store mango eller 3 mindre (Honey Mango if possible)

Yellow chili with fruit notes, i.e.. Ananas young citrus

3 økologiske citroner

300 – 400 gr ingefær

5 dl æblecidereddike (mild, i.e.. Urtekrams)

2 dl mild olivenolie

3 – 4 løg

1 hvidløg

300 gr rå rørsukker

75 – 100 gr salt, i.e.. Himalayas

maybe some. Sodium benzoate

How to:

Make all the ingredients ready. They may be mixed in a bowl, except onions and ½ cup of the oil.

Chilierne skylles og skæres i 4-5 stykker hver.

The onion cut into cubes – as. 1 cm

The garlic peeled and each clove minced in a few.

Ginger peeled and chopped into small cubes or just sliced.

Mango skrælles og skæres i stykker på ca .2 cm.

Pineapple skrælles, divided into quarters, stick and cut the flesh into pieces of approximately. 2 cm.

Lemons are washed and rind grated finely. It must be used together with the juice, der nu presses.

Heat ½ cup oil in a large saucepan – middle varme. Step logos look, they do not take color, men der sker ikke noget hvis de gyldner lidt.

Add the remaining ingredients – except Atamon – and bring to a boil. Leave to simmer on low heat about. 20 minutes.

Tag gryden af varmen og blend med en stavblender til massen er homogen og nærmest har konsistens som en tyk sovs. Do not have a stick blender, then cooling it off to a temperature as your regular blender or food processor can handle and give it a ride several times. Back to the pan with the.

Taste and. for more sugar, Vinegar and salt. Sukkerindholdet kommer an på din smag og hvor modne frugterne er.

Cook the mass and remove it from the heat. Add perhaps. Atamon for instructions on flasken.

Put into clean, scalded glass or small bottles, who is washed Atamon or spirits.

Be tightly closed immediately. Alternatives to Atamonen can henkoge glasses / flaskerne – but durability is so not that long when you open sauce.

The batch here gives approximately. 4 liter afhængig af frugternes størrelse.

Tropicana (will be translated upon request) - with labels

Among other things used:

Tropicana (will be translated upon request) - the pizza

Grilled corn (greased grill before lift)

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Red Hot chili sauce (will be translated upon request)

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Housing 'standard’ multi-use and very hot chili sauce that lends itself equally well to be made with medium hot as quite strong chillies. I have successfully made it with 'shake-greenhouse’ chili mixture at the end of the season.

I love it as red Habanerosauce – uhm, but superhot it is also a nice sauce to have standing, when the dosage of the strong stuff the easy.

Mænden the rest of the ingredients align with chili amount. Should you export use 2 ½ cups oil and 7 ½ cup red wine you must also times the rest of the ingredients by 2 ½.

Red Hot Chilisauce - Pure Pain

Ingredients:

Chili: all the chilies as you like to make sauce

The following portion multiplied by the number of times it takes for olive oil and red wine to just barely cover the chillies into the pan

1 dl olivenolie

3 dl rødvin

2 spsk salt

6 topspsk rå rørsukker

1 lille tsk citronsyre

maybe some. noget koncentreret tomatpasta

Sodium benzoate

How to:

Remove stem from chillies and halve them. In the pot with them.

Pour oil and red wine so it barely covers chillies (remember that times the rest of the ingredients up later when you get to them).

Let it simmer for fifteen minutes.

Blend the pulp with a stick blender – or allow to cool to the temperature of your food processor (or blender) can tolerate and use the.

Cook the mass back to you think the consistency is as you want it – I boil it usually just a few minutes – but you can cook it in as it suits you. Taste the while to the measured citric acid, sugar and salt – maybe you will have less or more in?

Hvis du synes at den er blevet for tynd – eller bare hvis du har lyst – så tilsæt noget koncentreret tomatpasta. Det jævner og runder smagen godt af med tomat. Så skal det lige koges igennen et par minutters tid.

Remove from the heat and add Atamon as directed on the bottle.

Pour immediately clean, scalded, atamonskyllede glass or bottles, which immediately closed and just turned a walk upside down and back again.

Tips:

Normally I use red wine – but you can make a light sauce with white wine and exports. gule chillier. You can substitute wine vinegar, so you get a more Sambal oelek like sauce. One can add onion, garlic, ginger, lemon grass, etc..

The sauce is relatively thin – which suits me fine, when I make the rather strong. You can easily use something less liquid (oil and red wine) – eg. so chilerne only half covered, if you would like a thicker chili sauce. It is not uncommon that the thin model face and stand (see last picture below) – they mean nothing, it just shaken together again before taking the. If the sauce is made extra hot (i.e.. Generation superhots) so it is nice that it is thin and easy to spread.

   Red Hot chili sauce (will be translated upon request) - on glass 006

F. i.e.. made with:

Blandede røde Habanero + Aji Chombo + Trinidad Scorpion Morouga Blend

…og her lidt hots + superhots

Red Hot chili sauce (will be translated upon request) - superhot og hots Red Hot Chilisauce - Pure Pain

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Pickled chili in vinegar (will be translated upon request)

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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)

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Barbecue sauce with dark forest honey

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There are many delicious barbecue sauce recipes around the web – Some of buy versions are reputable and most often does one get yourself messed a hit together in a bowl before grilling, which can not be reproduced accurately, but you just make a new next time. I have some ingredients that I keep returning to and made a sauce of slightly larger portion which come in bottles. Here in a little special variant with dark forest honey.

The sauce here is intended as a barbecue sauce of the kind that you smear on meat and vegetables the last moments of grilling time. It can also be served to the grilled or fried meat and vegetables as a dip or sauce.

It's a little more time consuming process than to snatch a bottle at the supermarket, but I think of course it is worth it. Judge for yourself, if you have the courage to try.

This batch yields approximately. 2,2 liter.

Ingredients:

1 kg semidried, røgede tomater

Chili to taste – possibly. smoked (not translated yet)

200 gr mørk skovhonning

100 gr tamarindpasta + 1 liter vand

3 dl mørk soya (use the thick of Asians supermarket)

3 hele hvidløg

1 dl mørk sesamolie

Sodium benzoate

 

How to:

The tomatoes sliced ​​down the middle and dried in the oven. Store tomatoes stand with me about. 15 timer ved 50 – 60 grader.

Then cold smoked the approximately. 12 timer.

Tamarindpastaen udrøres i 1 liter kogende vand og står og trækker minimum 30 minutter. The juice is strained then down into the pan and the pulp thrown out.

Alle ingredienser blandes i gryden og simrer under låg ca 30 minutter.

Blend then – preferably with a hand blender. Otherwise, the mass to cool to the temperature as your food processor or blender can handle.

When it is blended to a suitable consistency Køge mass op igen. Herefter tages den af varmen og der røres Atamon i.

Hæls sauce on pure, scalded, Atamonskyllede bottles.

 

Note:

Of course you can use hot smoked tomatoes instead – it takes course only an hour or two depending on how much heat you give them – then they are dried and smoked a little. Fresh tomatoes – without smoke – can also be used, it's just a little something different.

 

Among other things used: grilled chicken, grilled pepper (T-Bone has fået Barbecue spice (will be translated upon request))

 

Made with particular. In Trinidad Scorpion Morouga Blend til Portion in.

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

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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 →

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Yellow chili marmalade (will be translated upon request)

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Jam here is based on pepper, which is in the family with chili. If you choose to do it with mild chilli fruits, can pepper wholly or partly replaced by chili. If you want to a real boom strong little clean chilisag, it can be made in one strong chili also.

Although it's called a jam, it is not intended to lubricate clean on Sunday rolls – although it also can be used for the. It is rather a chilirelish, which can advantageously be used as an extra touch to cheese food, in the sandwich and food in general. It is also suitable as a glaze.

The taste is sweet both, tart and strong (depending on the chilies to use course). A good all-round product, used where you want a little sweetness with the strong. Ginger helps to give an extra flavor boost and may be dispensed with if you would rather have a clean chilli flavor – but I think now that the two complement each other excellently.

The half-orange and lemon provides light fruity flavor, supporting the yellow chiliers own taste. You can pour more fruit in, but my intention was at her they would let bidrage, not make jam to an orange / lemon marmalade. You do I like to clean.

Portionen her giver små 2 liter.

Ingredients:

Yellow chillies aftertaste – like mixed

ca 500 gr. yellow bell pepper

ca 200 gr ingefær

Grated zest and juice of ½ lemon

Grated zest and juice of ½ orange

1½ kg rå rørsukker

7½ dl æblecidereddike

Gelling agent of the type to be in accordance with the sugar

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).

Pour the vinegar and sugar in a large saucepan.

Grate the peel of the two half-citrus fruit (easily done while they are all). Gem skull for later.

Squeeze the juice and pour it into the pan.

Peel the ginger and cut it into smaller pieces.

Cleaning chili founders of stem, grains and optionally. freezing tolerance – unless chillies are small, you can only remove the stem. Cut chillies little rough in pieces, small chillies split once.

Chili and Ginger given a ride in the food processor until they are turned into crumbs (see picture below) – they must not be blended with moss. Pour them into the pot.

The peppers are cleaned of stem, grains and frøstole and cut into chunks.

They also get a ride in the food processor – like a slightly coarser crumbs than ginger and chilli. Pour them into the pot.

Kog blandingen op og lad den koge i 10 minutter.

Season to taste along the way and add more chopped chilli in a hurry, If there is no.

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.

Jam should just be a moment to cool very easily by – so that the pieces of fruit lingers in the liquid. Tube like in the en route. 5 minutter plejer at være rigeligt, but you will find uf of when you fill the first glass.

Pour the jam in clean, scalded, Atamonskyllede glass which closed immediately and quickly turned a walk upside down and back again.

Check after the first glass of fruit lingers in the mass. If it does not,, kan du vente 5 minutter mere og så prøve igen med et næste glas. De glas som du har fyldt kan du lige vende på hovedet et par gange imens de køler for at fordele sagerne.

Normally I have no challenges with this – jeg fylder bare løs efter de første 5 minutter og så bliver de fine.

It tastes best with a mild and round apple vinegar as example. Urtekrams. If you got your hands on one of the very sharp / sour, can a few dl. replaced by water.

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