Whities med hvid chili og citron

Posted on 11. February 2012 by Vivi

Whities is a kind of brownies made of white chocolate. Inspired by browniesuccesen – I have therefore created them here.

ca 25 stk

Ingredients:

300 gr hvid chokolade

250 gr butter

150 gr rå rørsukker

4 æg

200 gr hvedemel

1 øko citron

1 small teaspoon salt

1 tsp vanilla powder (not vanilla sugar) or grain fra a vanilla tang

chili to taste, possibly. white – I use fresh (like from the freezer)

100 gr mandelflager – or slip finely chopped almonds

How to:

Smelt smør og 200 gr hvid chokolade sammen i en lille gryde ved meget meget svag varme (white chocolate burns easily on). You will probably find that it does not melt well together, eventually start a chocolate gryne and accumulate the protein compounds in butter is such that there is a portion of liquid chocolate at the bottom of the pan with a fine layer of clarified butter upstairs. That's just fine. Stil det til side 10 min. so it can cool down.

Turn on the oven at 175 degrees celsius.

Liberating chillies for core and chop medium-fine. I like that you have to be able to bite into small pieces chili, but not for large.

Grate the lemon rind finely and squeeze the juice of the lemon.

When the oven is running hot, Beat eggs and sugar until light and frothy.

Beat butter / chocolate mixture into. Whip map at a high speed – Just for this is mixed well. Note that this is a different process to brownies.

Turn flour, salt, lemon peel- and syrup, chili, vanilla and almonds in.

Hæld det i en form på ca 25 x 25 cm og bag dem midt i ovnen i ca 25 minutter ved 175 grader. The cake should be very soft in the middle – almost liquid, but of course completely done.

Cool the cake – like in a refrigerator. Smelt de sidste 100 gr chokolade og pensl/smør kagen med det. Let the chocolate harden. Cut then the cake into small square chunks and serve.

Tips:

You can easily use ground chili – experience is just another.

Remember: good ingredients gives good taste.

Semidried tomatoes (will be translated upon request)

Posted on 11. February 2012 by Vivi

This is a delicious way to use tomatoes – in this house they disappear quite quickly as candy, hvis ikke man holder øje med dem.

Ingredients:

1 bagepladefuld halverede tomater (go for the sweetest you can find – any small or medium size.)

3/4 dl ekstra jomfruolivenolie

1 helt hvidløg (remember that it is delicious mild in the oven)

1 – 2 friskhakket chili efter smag – chopped into pulp – or a little chili powder

2 spsk god, red balsamic vinegar

3 – 4 tsk rå rørsukker

3 – 4 tsk flagesalt – i.e.. Maldon

2 tsk groft peber

1 – 4 spsk hakket frisk oregano (1 – 4 tsk tørret kan bruges i stedet)

1 – 4 spsk hakket frisk timian (1 – 4 tsk tørret kan bruges i stedet)

1 – 4 spsk hakket frisk rosmarin (1 – 4 tsk tørret kan bruges i stedet)

How to:

Among Olien balsamic, the pressed garlic and crushed chili if using fresh chillies.

Brush the surface of the tomatoes with the oil – stir well in the way, so all the tomatoes get a bit of everything.

Among salt, sugar and peber (and powdered chili if you use it) in a bowl and mix well – mas mixture with the back of a spoon so salt flakes are slightly finer. Sprinkle the mixture evenly over the tomatoes.

Bland krydderurterne og drys dem på. Hvis nogle af dem er tørrede, so start with them.

Bages i ovnen ved 100 grader til de er nok. They can be eaten at any stage of 'drying’ and tastes good. I think that they are best when slightly more than half of the liquid has evaporated.

Det tager mellem 4 og 6 timer i min ovn med halvsmå (cocktail/sherry)tomatoes – 5 – 10 timer med mellem (blomme)tomatoes. Experiment – and tastes like underway. The temperature in the oven can be set higher – op til ca 140, then it goes faster – men jeg kan bedst lide dem med den lange tid ved 100 grader. Herbs are not so well to the heat set higher – so they may well be dark. Husk at ventilen til ovnen skal stå åben.

Drys, possibly. a little extra fresh herbs on before serving if you use them as snacks / accessories.

If you'd like them very dry, it may be a little too much for herbs – You can then wait to sprinkle them over to the last hour ex.

Keeps fine a few days as they are refrigerated – but may also be stored in a glass scalded in the fridge, doused with extra virgin olive oil.

Tastes absolutely fantastic with sun-ripened tomatoes – as a snack along with some other goodies – and is excellent on pizza. Also to salads, in tomato obvious, in gryderetten and chopped drys on æggeretter.

If you do not have the opportunity to have freshly picked ripe tomatoes, so try CE. to go after small organic San Marzano or Datterino.

Vary your own spices – use export. citronpeber, røgsalt, other herbs, cumin seeds, sortløgsfrø etc.

There can also be dried at a lower temperature and over a longer period. You can easily dry completely down to the approximately. 50 grader som er de fleste ovnes laveste temperatur.

Herbs and sugar can help but linger on – but always remember salt. It is the salt which helps to draw the liquid out of the tomatoes.

Semidried tomatoes (will be translated upon request)

Lemon caramels with chili (will be translated upon request)

Posted on 9. February 2012 by Vivi

Ingredients:

1 portion basis-karamelmasse

3 Aji chilier – like lemon or pineapple, or the like

3 økologiske citroner

3 teaspoons vanilla powder (not sugar)

1 ekstra tsk salt

How to:

Wash the lemons and grate skull pin. Save it for later.

Squeeze the juice of the lemons – the den, there shall be no flesh in – and save it for later.

Finthak chillies and save them for later.

Low caramel holders as described below basic caramels, med den forskel at når karamelmassen er næsten færdig hældes citronaften i (If you choose to use the) og der koges igen ind til karamelmassen har færdig konsistens. Add an additional teaspoon salt in this recipe, så der bruges tre i stedet for de to i basisopskriften.

Remove from the heat and add the lemon peel, pounds og vanilla – tubes really well and pour immediately in the form lined with oiled cookie sheet.

Continue as in the basic caramels.

Note:

Lemon Evening contributes little of the flavor you know from grilled lemons. It gives a good 'base’ til karamellerne synes jeg, but if you prefer a more fresh and clean taste, kan du udelade saften og bruge den til noget andet i stedet (home lichen lemonade items.).

Brownies with chili (will be translated upon request)

Posted on 4. February 2012 by Vivi

On a chilly day it works great with a cup of good, strong, freshly ground coffee and chilibrownies. I think that they are best when they have 'set themselves’ refrigerated until the following day (and the following days).

Yum – de er nogle af yndlingskagerne her ;o)

Ingredients:

200 gr god mørk chokolade ca 70 – 80 %

250 gr butter

150 gr rå rørsukker

4 æg

150 gr hvedemel

1 small teaspoon salt

4 spsk kakaopulver

100 gr hvid chokolade

chili to taste – I use fresh (like from the freezer)

150 – 200 gr valnøddekerner

How to:

Smelt smør og chokolade sammen i en lille gryde ved meget svag varme og stil det til side så det kan køle lidt af.

Turn on the oven at 175 degrees celsius.

Liberating chillies for core and chop medium-fine. I like that you have to be able to bite into small pieces chili, but not for large.

Chop the white chocolate very rough. Do the same with walnuts, they will almost halved just think I.

When the oven is running hot, Beat eggs and sugar until light and frothy.

Turn flour, salt, cocoa, chili, nuts and white chocolate.

Reversible butter / chocolate mixture into. Although it should be turned well, touch as little of it as possible, so the eggs retain a little airiness.

Hæld det i en form på ca 25 x 25 cm og bag dem midt i ovnen i ca 25 minutter ved 175 grader. The cake should be very soft in the middle – almost liquid, but see baked on the outside.

Cool the cake – like in the refrigerator and cut then into small square chunks and serve.

Tips:

You can easily use ground chili – experience is just another.

Now use a good chocolate and organic eggs. Gode ingredienser giver god smag.