Tag Archives: chili

Peanutcookies with chili (will be translated upon request)

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Opskriften her er en som jeg har brygget sammen over lidt tid.

The combination of salts peanuts, dark sugar notes, chili og mørk chokolade er meget vanedannende hvis man er chilielsker ;o)

About . 32 stk

Ingedienser:

200 gr smør

250 gram creamy peanutbutter eller 300 gram crunchy peanutbutter

150 gram ristede saltede peanuts

200 gr mørk chokolade 70-80%

225 gram muscovadosukker, molasses or brown sugar

225 gram rå rørsukker

2 store æg eller 3 små

375 gram hvedemel

1 tsk bagepulver

1 tsk natron

Crushed chili powder or to taste (jeg bruger 3-4 toptsk hot pulver)

maybe some. extra chocolate and chili for garnish

How to:

Make sure the butter is at room temperature or melted before you start.

Beat butter and peanutbutter well. Whip the two kinds of sugar in – they must not whipped completely, de må gerne knase meget.

Hak peanuts og chokolade mellemgroft og hæld dem i smørblandingen sammen med de øvrige ingredienser.

Mix everything well – add a little water if absolutely necessary – but hand heat should be enough to soften the butter and combine them.

Roll balls of dough the size of a good tablespoon. Rul evt. 32 kugler med det samme, so the dough distributed 'right'.

Sæt 8 kugler på en bageplade beklædt med bagepapir og tryk dem let flade (6 – 8 cm). They flow together and a bit out during baking, so it does not matter that the dough 'break’ i lidt patient. it goes nemmest if you dip your fingers in a bowl hiking when you press them flade – It does not matter that they get a little wet.

Bag dem i hold ved 180 grader i ca. 12 minutter. Keep an eye on them – maybe they should have a minute or two more or less in your oven. They must be finished, but not browned, on the surface and still soft in the middle.

List baking paper with the cookies gently plate and onto the kitchen table and let them cool a minute or two before they very carefully with a wide spatula moved to a wire rack to cool completely.

When they are cold, they can alternatively. decorated with melted chocolate and more chilli.

Store in a tightly sealed cake tin possibly. lined with baking paper.

I kagerne på billedet har jeg har brugt 3 toptsk knust chili af en hot variant hjembragt fra en tur i Indien. Cakes may take a little more chili than most people think, so be not nearly the first time.

Chilli upstairs is a 'Vaada’ knust chili (pul biber) which ones you can buy from immigrant greengrocers. This is a strong possibility – they can be obtained from all mild and deropad.

Is not the chili will be some really good regular cookies without.

Tips:

Cookies do can be frozen with contains. We pack them in pairs to wrap. They can be eaten straight from the freezer.

Peanutcookies with chili (will be translated upon request) - mange Peanutcookies with chili (will be translated upon request) - ready for eating

Baked bell pepper strips and sweet chillies in oil (will be translated upon request)

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Tastes of sunshine and holidays.

Ingredients:

4 – 5 peberfrugter – any sun-ripened

Sweet / mild chillies aftertaste – large sweet chillies can also be fully or partly replace the peppers

maybe some. fintstrimlet chili

ca 1 – 1½ dl ekstra jomfruolivenolie med god smag

about ½ cup good balsamic vinegar – one without too much acid

Salt and peber

How to:

Clean chili and pepper.

Skær peberfrugterne i 6 både og skær hver båd i strimler på den korte led.

Cut the chillies into strips and put them and the peppers in an ovenproof dish.

Sprinkle a little salt and pepper over and pour oil on – toss well around.

Bages i forvarmet ovn ved 180 – 200 grader i ca 30 – 45 minutes – if you cut the strips very thick, it may be that they need a little longer. Vend rundt i dem med 10 minutters mellemrum og check dem. They are done when the peppers have given much of their liquid and therefore shrunk by half and is quite tender and soft – but they do not take color. Once you have made them some time you can smell the finish.

When taken out of the oven poured the immediately with balsamicoen and turned back well around.

Can keep my. a week at scalded, closed glass jar in the refrigerator.

Eaten with freshly baked bread as example. baguettes or savory flatbread. Serve like it in small bowls with a small spoon, so to break his bread, hold it over the bowl and pour both the juice and pepper on – the juice is fantastic.

Served throughout the year – is equally good as the accessories for barbecues in the summer and tapas table mm. in winter along with other good.

Tastes good warm and even better cold.

A very simple little thing that tastes great – a bit of sunshine and summer – if it is made of good ingredients.

Tips: add if necessary. garlic and / or herbs, maybe a pinch of hot chili or other good spice – only limit is your imagination here.

Sweet chilli/pepper with coriander, chili- and meat filling (will be translated upon request)

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Ingredients:

8 – 10 store spidse peberfrugter – or a portion sized sweet chilies, such that when they are bisected fills the a large baking pan

ca 800 – 1000 gr økologisk hakket okse, ged, or lamb

2 store løg, chopped

4 æg

approximately ½ garlic, chopped

fresh chopped chilli, chili or hot chili sauce to taste

1½ topspsk stødt koriander

a great big bunch of fresh coriander, chopped

salt and peber

 

How to:

Rens og to-del peberfrugt/sød chili. Deseed them, but let the stem sit, so as not to cut a hole.

Mix remaining ingredients and fill in the halved fruit. Avg possibly. some fresh cilantro for garnish.

Bag dem i en forvarmet ovn ved 225 grader ca. 25 minutter – shorter time if it is less fruits.

Serve with ex. a large portion of green salad and sprinkle like a bit of fresh cilantro on by serving.

 

Variér selv fyldet ;o)

– Add ex. Feta

– Læg gedeost ovenpå de sidste 5 minutter af bagetiden – Drys, possibly. with sortløgsfrø

– Grate the peel of an eco-lime in

– Add the grated ginger

– Put small ærter in – or fresh sweet corn kernels or grated root

– Add the cumin and parsley instead of coriander

 

If they are made with chili instead of bell peppers can the cunningly used as snacks. Delicious with medium hot chili'skaller’ I would think.

Pork cheeks braised in red wine with orange and chilli (will be translated upon request)

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Smørmørt comfortfood med max smag.

Til 4 – 6 personer

Ingredients:

12 – 16 svinekæber

1 flaske rødvin

2 øko appelsiner

Chili to taste

Olive oil

Butter

3 – 4 rødder – i.e.. gulerødder and parsnips

1 stort løg eller 2 mindre

2 – 3 stilke bladdselleri eller lidt knoldselleri

½ head of garlic

1 – 2 stilke frisk rosmarin

1 lille håndfuld frisk timian

as. 15 tørrede enebær

6 – 8 laurbærblade

Salt and peber

Et on sksk. danablue eller Roquefort

1 – 2 dl cream 38%

 

Accessories: i.e.. root vegetables and a little bacon

 

How to:

Wash the roots and peel them if necessary. If you use celeriac, hear it here. Cut them into approximately. 1 cm store stykker og brun/karamelisér dem ved god varme i en blanding af olivenolie og smør.

Shine while pig jaws of the largest tendons – or render them completely if you think – I mean only that it is the largest tendons which are in Vejen. Season them with salt and pepper on both sides.

Peel the onion and cut it into chunks.

Når rodfrugterne er brunede tages de op og løget får samme tur.

Up with it and now browned pork jaws at a few laps, so they only located in a layer.

When the last is browned, Pour onions and root vegetables back to the pan and add the red wine here, not kket chili, bladselleri i 1 cm stykker, grofthakket hvidløg, rosemary, thyme, juniper berries and bay.

Turn it all around and put a lid on the pot. Lad indholdet simre 2 – 2½ time. Turn any. rundt i sagerne en gang eller to undervejs.

Meanwhile wash orange founders, peeled grated fine and the juice squeezed out. Turn the juice and peel together in a small bowl and set it aside.

Når kæberne er simret møre tages kæberne op af gryden og lægges til side.

The sauce strained and poured back into the pot – pressure the last juice out of the mass with the back of a spoon. Add orange juice and peel – let reduce to appropriate kosistens. Round the sauce with only a few tablespoons. danablue/roquefort som simrer til det er opløst og så 1 – 2 dl cream 38%. Taste and. Add salt and pepper and warm it through with jaws. There should preferably not be touched – they easily fall apart now.

Served items. with a good moss and a little crispy bacon or pancetta on top.

Prepare any. accessory while waiting at the jaws. We make usually a coarse root vegetables to. Det kan være med 3 – 4 stykker af flg.: potatoes, celeriac, pastinakker, parsnips and carrots.

Skræl rødderne og skær dem i nogenlunde ens størrelse.

Steam until tender in a little water without salt.

Mash them coarsely with a little milk, butter, salt and peber and stir CE. eventually one tablespoon Roquefort in.

Tasted like further with a little chopped herbs and / or a little dried chilli flakes.

Chilidevils on Horseback (will be translated upon request)

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I eeeeelsker Devils on Horseback – which of course can be made in a variety of flavors.

My favorite is with dates, roquefort, dijon and s'fø'li ​​bacon.

And then shall chili in: Chilidevils on Horseback (will be translated upon request).

Ingredients:

Store dried dates (like the delicious Medjools – available at well-stocked greengrocers)

Blue cheese – stilton, roquefort eller danablue

maybe some. suffered dijon mustard

Chili

Nice, smoked bacon

How to:

Cut a slit in the side of dadlerne and destone them.

Hak chilien – or use small whole where you put one in each blame. I have here chopped Aji little rough and Naga little fine – and also put a half Naga in some of them.

Stir cheese, dijon and chili together and fill in dadlerne. They must be (almost) Whither lukkes.

Cut bacon in half thinly sliced (or get to the butcher) – like longitudinally.

Wrap the bacon on dadlerne and replace if necessary. fixed with a toothpick.

Grilles at not too high heat on the barbecue or put on cookie sheet and bake in oven for bacon'en is crisp. Jeg bager dem ved 200 – 225 grader – repeat if necessary. underway.

If they are on the grill, it is a good idea to close dadlerne completely and cover them completely in bacon, so the cheese does not melt ud.

It's hard to fill them so nothing runs out, men der skal nok være rigeligt tilbage indeni til at give den gode smag.

Serve as a snack or accessories.

Super Delicious for a cool glass, as appetizer or brunch- or Tapas table.

Beetroot hummus with chili (will be translated upon request)

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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)

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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…

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

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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.

 

Stuffed oven grilled chili (will be translated upon request)

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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.

 

Fyldte_chilier_ingredienser Stuffed oven grilled chili (will be translated upon request) - ostefyld 1 Stuffed oven grilled chili (will be translated upon request) - ostefyld 2 Stuffed oven grilled chili (will be translated upon request) - ostefyld 3

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. 

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Stuffed oven grilled chili (will be translated upon request) - kødfyld 1 Stuffed oven grilled chili (will be translated upon request) - kødfyld 2 Stuffed oven grilled chili (will be translated upon request) - kødfyld 3

Hot chickpea balls (will be translated upon request)

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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.