Orange and raspberry jam with chili (will be translated upon request)

Posted on 16. March 2013 by Vivi

Filurmarmeladen here with flavors of orange, hindbær og chili, is almost concentrated summer on glass. Citron and the use of shell gives it a little edge – but it's still a fine, sweet jam. Chili force determines one might even.

Ingredients:

2 kg appelsin, usprøjtet

6-700 gr citron, usprøjtet

8-900 gr hindbær

4 kg sukker

Chillies to taste – i.e.. 5-6 Habanero

Sodium benzoate

How to:

Wash citrus and chilli.

Cut the flower of citrus fruits and stem of the chillies.

Cut the citrus fruit into smaller pieces, remove seeds and chop them in the food processor.

Hak also chili and raspberries.

Getting everything except Atamon in a large saucepan and bring it slowly to the boil. Add a little water, if it is too thick. Let the mass simmer for half an hour. Season to taste along the way and add any. mere chili.

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

Fullness immediately marmalade on cleaned, scalded and optionally. sodium bezoate rinsed glass jars. Close immediately and turn the glasses for a walk on the head and back straight away when you close them.

Portionen giver ca 5,5 liter marmelade

Chiliquorice grapefruit (will be translated upon request)

Posted on 2. March 2013 by Vivi

Grapefruit Marmalade with chili, anise and a little Pernod. A bittersweet and spicy feast for the taste buds end.

Ingredients:

4 grapefrugt, usprøjtede

ca 1200 sukker (road grapefruit are and use the same amount of sugar)

6 tsk anisfrø, med top

Minced fresh chilli aftertaste – possibly. mixed colors

2 tsk Pul Biber (Optional)

8 spsk Pernod

Sodium benzoate (unless you preserve al)

How to:

Wash grapefruit are good.

Cutting the peel of the fruit all, both the yellow and the white peel at once. Cutting the peel in the smaller pieces of.

Come peel in food processor, like at some laps, and processes them to fragments. Often you have to stop when most are driven to smithereens and then just throw the larger pieces to the knives. Getting the crushed peel in the pan.

Grape fruit is cut into smaller pieces and remove seeds along the way. Move the pieces to a smooth paste in the food processor – it foams slightly and looks like grape soup with small pieces of. Come mass in the pan.

Cleaning and finthak chili holders. In the pot with them together with sugar and aniseed. Add perhaps. little Pul Biber.

Boil the mixture through a medium heat and let it boil for it consists jam test (slightly smeared on a cold plate, if it hardens after a short time the jam is finished). It takes approximately. 45 – 60 minutter. Underway, while the jam boils, you can fish possibly. forgot kernels with a teaspoon. Taste also jam along the way and add any. more sugar, anise or chili if you like.

Remove from the heat and stir in Pernod and then Atamon as directed on the bottle.

Hæld immediately marmalade in cleaned, scalded and optionally. Atamonskyllede glass which immediately closed and turned a walk upside down and back again.

Tips:

If you want your jam quite as bitter, try to leave out the white part of the peel for all or half of the fruits. To do this most easily by first peeling the yellow peel with a potato peeler or thin peel and then cut the white with a sharp knife. The yellow peel, you can then either cut into fine strips with a knife or chop in food processor. Throw away the white peel off and use only the yellow in the jam.

Za'atar with chili (will be translated upon request)

Posted on 23. February 2013 by Vivi

Delicious versatile spice blend with lots of flavors. Good to mix different dipping freshly baked bread, as previously dipped in good olive oil, which drys on Salater, in meat dishes and as a spice in minced meat, i grøntsags-retter, som drys på grillede grøntsager efter de har været på grillen, kikærteretter, on fish and flat madbrød – previously brushed with a little oil – before baking. I have almost always a mixture of glass standing on the shelf or in the fridge ready to use.

Ingredients:

Made with dry spices, but in season, thyme and oregano successfully replaced by fresh.

4 spsk sesamfrø

4 spsk spidskommenfrø

4 spsk timian

4 spsk oregano

4 spsk sumak

1 spsk chilipulver (strength aftertaste)

1 spsk salt

How to:

Sesame seeds are roasted on a dry frying pan over a medium heat until golden and fragrant. Stir constantly in them.

Cumin grating hereinafter in the same way. They need not roasted just long – Therefore, each of which.

Blend everything together and store in airtight container. Refrigerated if there is fresh herbs in.

Bergamotte marmalade with chili and Cointreau (will be translated upon request)

Posted on 16. February 2013 by Vivi

There are not many ingredients in this jam, but those, taste all carefully – therefore it is a little taste bomb, which can be used only on a piece of good bread – or ostemarmelade.

Ingredients

4 bergamotter – ca 350 gr

350 gram rå rørsukker

fresh chili to taste – i.e.. Aji Pineapple eller citronchili

½ dl Cointreau

maybe some. Sodium benzoate

How to

Vask bergamotterne og skær dem i 8 både ‘på langs’.

Sharpen your best knife and cut the boats into very thin slices. Deseed underway.

Remove stem and seeds from chillies and finthak them.

Come Berga motte, chilli and sugar in a small saucepan and bring it quietly to a boil. Lad det småkoge uden låg i ca 40 minutter. Stir lightly in the way a few times. Season with any. more chili and sugar during cooking. Along the way, the way fish the cores as you possibly. missed. They are easy to catch in the surface.

Tag gryden af varmen og lad den stå 5 minutter før Cointreau’en røres i. If you are using Atamon, then add a little according to directions on package.

Getting clean, scalded and optionally. spirits- or Atamonskyllede glass, which immediately closed and just turned a walk upside down and back again.

Note

Bergamottemarmelade is a spicy and bitter case, as you have to have a taste for. If you're the slightly bitter, it is a magnificent jam is rapidly becoming one of the favorites.

I eat it in thin layers and therefore seems that one can turn up the chili. Copy. 8 Aji Pineapple til denne portion finder jeg passende. So you can still taste it all, but the chili is very clear ift. so many other jams.

Of course you can easily use a different kind of spirits – or orange juice or water in place of. If you use something without alcohol, then came in from the start and let it boil.

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.

Pork Cheeks in chili sauce (will be translated upon request)

Posted on 2. February 2013 by Vivi

The butter tender jaws are concentrated sauce, which is made of reduced red wine, flavored with particular. soy, blackcurrant juice and hot chilli. It may of course be made in just the strength is desired, but it does well as a strong sauce, since the rest of flavor entities can easily catch up with chili. The jaws themselves are well seasoned without being dominated by the sauce, so do not hold back with seasoning.

Ingredients

3 – 4 kg svinekæber

2 flasker rødvin

4 dl soya

4 dl solbærsaft

6 – 8 løg

2 – 3 hele hvidløg

a handful of carrots

chili to taste – eks 3 – 4 chokolade Habanero

1 topspsk sellerifrø

20 – 25 tørrede enebær

salt and peber

little butter or oil

maybe some. cream and a little thickening

How to

Pig jaws checked for tendons and these are cut off. Sprinkle jaws with a little salt and pepper. Be a little reluctant salt, then where they are expected to part soy in court.

Wash the carrots. They should only be peeled off if absolutely necessary. Cut them into slices.

The onions are peeled and cut into chunks.

The garlic cut in half so that all fat is cut through the middle and possibly. free to be removed.

The chili cut into quarters and stem removed.

Pigs jaws browned in a single layer in a little butter or oil and poured gradually into the pan. Carrots and onions browned also – separately – and add them to the pan.

In saucepan accepted now also the rest of the ingredients: red wine, soy, blackcurrant juice, garlic, chili, celery and juniper berries.

Put the lid on the pot and bring to the boil. Turn down so it simmer and leave it and do it in 1 ½ hours.

Remove from the heat and fish gently jaws up, they are very tender. Add them to drain in a colander.

Strain the sauce and put it back into the pan. Let it boil until there is less than half back compared to what you started with, like less.

Taste the sauce to. Missing salt, chili, sweetness? If you want to dyu round it off with a little cream and it is too thin for your taste, do not you smooth it easy.

Come jaws back into the pan and heat with lid and on low heat. Turn them gently a few times along the way.

Serve with whatever you fancy. Here it is often a delicious root vegetables and a salad with slightly sour dressing.

Tips

There's a free hand with chili also in this right, but I myself am very excited about the dark 'chokolade'chilier. The Court can take a pretty good time chili – there are plenty of other flavors to back up – and if you serve with a gentle and soft moss there's space to fire well into the sauce. Is the sauce was a bit too strong, can be a little cream dampen fine.

The recipe here makes for a very large portion. We make it often in the size and batch freezer remains. It is worth gold on busy weekdays.

Panaeng curry paste (will be translated upon request)

Posted on 19. January 2013 by Vivi

Also called Phanaeng and in some places panang or penang. Karrypastaen that started me up on the home melamine ware pastes. It is delicious, fresh in flavor and a bit milder than the perhaps more familiar gul, red and green karrypasta.

Smager især fantastisk i kokosbaserede retter synes jeg.

Ingredients:

125 gr tørrede grønne jalapeno eller et par håndfulde friske (other chillies can obviously be used in the desired quantity)

4 spsk korianderfrø

8 spsk hakket løg eller skalotteløg

8 spsk hakket hvidløg

2 spsk hakket galangarod

2 spsk revet limeskal

4 spsk hakket citrongræs

2 spsk rejepasta

1 teaspoon salt

How to:

All knocked together in a mortar or run in a blender / food processor in.

Med friske chili kan pastaen opbevares mindst 2-3 uger på køl eller fryses i portioner (as. 2 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 7 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.

Massaman curry paste (will be translated upon request)

Posted on 5. January 2013 by Vivi

Ingredients:

2 spsk korianderfrø

1 spsk hel spidskommen

1 spsk hel stjerneanis

1 lille stykke hel kanel 2-3 cm

5 spsk olie

4 tørrede Jalapeño eller nnogle friske

8 spsk hakket løg

8 spsk hakket hvidløg

1 spsk hakket citrongræs

2 tynde skiver galangarod

2 skalotteløg

1/4 tsk revet limeskal

How to:

Shock cinnamon crunch lightly in the mortar or grinding it easy on the cutting board with something heavy.

Coriander, cumin, stjerneanis og kanel ristes på en tør pande i 2-3 minutter ved jævn varme. Stir it constantly. It should scents light roasted and must of course be too dark.

Shock the cooled spices in a mortar or spice grinder used to grind them into powder.

Heat the oil in a small frying pan over medium heat. Steg pounds, onion and garlic golden.

Combine all ingredients in a blender and run it well.

Kan opbevares 2-3 uger på køl eller fryses i portioner (as. 2 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 4 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.

Homemade pistachio marzipan cake with chili-licorice-nougat (will be translated upon request)

Posted on 29. December 2012 by Vivi

Ingredients:

300 g almonds

200 gr pistacienøddekerner, usaltede

3 – 4 bittermandler eller abrikoskerner

1 æggehvide

100 gr flydende glukose

200 gr blød nougat

as. 1 tsk chilipulver eller hakket frisk efter smag

2 – 2½ tsk engelsk lakridspulver (with small peak)

100 – 125 gr god chokolade til overtræk (light or dark aftertaste) – and possibly. a little chili and licorice powder

How to:

Rinse a milk carton and lay it down with the opening up. Cut the top third of (see image). Lining it with wax paper and hold it together with a clamp her where it was open.

Melt the nougat water bath with hot pepper and liquorice. Season to taste if it is strong enough – remember that it must be inside the sweet cake, so it may take some kapow.

Pour the nougat in milk carton and let it freeze up again. I put it in the fridge.

Meanwhile, you can prepare the almonds. Hæld kogende vand over og lad dem trække 2 minutter. Drain and came fresh boiling water over. Lad dem igen stå 2 minutter. Smut them if they are ready. If the skin is too real, så giv dem et nyt hold kogende vad i 2 minutter. Tonsils popped easiest if you just pour a little water from, such that the top almonds in the bowl is free from water, but the ones downstairs are covered. As you come into the bowl pour a little water from time to time.

Getting the almonds in the food processor along with pistacienøddekernerne and bitter almond / apricot kernels. Run them to a medium coarse meal. Add the egg white and glucose and run again for a marcipandej shapes itself. There'll stop and scrape down the sides a few times along the way.

Take the marzipan out of the food processor and knead it through on the kitchen table. Wrap it in film and place it in the refrigerator until you are ready to bake. Preferably at least a few hours.

Nougaten skæres i 16 lige store stykker.

Marcipanen deles også i 16 klumper. You can use. a weight. Vej den store klump og divider med 16 og vej hver lille klump af (they would like to weigh about. 40 gram hver). They are also great with baked when they are about. equal, so weighing is a good idea.

Rul hver klump til en pølse som er 1 cm længere end nougatstykkerne. Pressure sausages flat, put nougat and marzipan close nicely together nougat. Shape each piece into a slightly rounded triangle shape with your fingers – or make them slightly curved if you better like it. Make sure there is closed with marzipan around the nougat.

Læg stykkerne på bagepapir som er lagt på 2 bageplader som er lagt oven på hinanden (it does always with cake not to get them too dark at the bottom).

Forvarm ovnen til 225 grader og bag stykkerne ca. 8 – 10 minutes. Keep a close eye on them. They must be light brown, but not more than the.

Let them cool completely on the baking sheet without touching them. They are soft when they are hot.

When they have cooled, Loosen the from the baking paper, but being on this.

Temperér chokoladen – see . little about chocolate – and charge the Køle of consistency as a thick glaze. Remember to scrape the down the sides of the bowl during cooling, so that it does not coagulate the.

Make the chocolate in a small freezer bag as you cut a very small corner of. Use the bag as a piping bag and got chocolate in pieces in zigzag stripes or whatever suits you.

Let the chocolate harden completely before removing the pieces from the baking paper.

Tips:

If the cake mass is not sweet enough for your taste (remember that there will nougat in) – then you can knead a little powdered sugar in the. Use a tiny bit of cold water if it becomes too dry – or slightly more glucose if you want to stick with it. The version here is not very sweet in itself.

You do not temper the chocolate if you do not bother – but it is always great looking.

Of course you can get icing on your cake pieces if you'd rather have it – you could possibly. see how the pattern with the traditional cake pieces.

In the picture I have made double portion nougat – I needed something in common noises pieces also. Your will thus be half as thick.

If your fingers stuck in when working with marzipan eventually, rinse your hands in between. It is easiest with clean hands and they are allowed to be dampened slightly with cold water if it goes easier for you.

I use milk chocolate in these – melted with a little chilli and licorice powder like nougat'en. Chokoladen køles af under omrøring og nedskrabning fra siderne hvert 3-4 minut, until one can shape the small peaks in the above as being. Then the temperate fine and has the right consistency.

Have also tried me with a version of the same age, men kransekagen er lavet af 4 abrikoskerner, 250 gr mandler med skind, 250 gr valnødder, ca 200 gr rå rørsukker, 1 æggehvide og chililakridssirup til massen har en god, haemorrhage consistency. They are slightly sticky to shape – but it goes.

It was very different, but really delicious. Syrups gave it a lot Smag going forrygende with valnøderne and nougat'en – an almost malty flavor, which together with the color and texture is reminiscent slightly toward rye bread – the absolutely most delicious way. A variant sjov – in my version is not so sweet – and therefore will actually go really well with a champagne.

Coffee Marzipan with peanut butter and chili (will be translated upon request) – filled chocolates

Posted on 24. December 2012 by Vivi

Ingredients:

Dark chocolate shells

250 gr marcipan

5 top spsk crunchy peanutbutter

½ cup Kahlua or other coffee liqueur

3 top tsk pulverkaffe

2 tsp (small top) chili powder

How to:

Prepare shells – see . little about chocolate.

Mix all ingredients for the filling well in enskål. This is most easily done with the hands at the bottom of a large bowl. Knead the mixture thoroughly.

Press the filling firmly into the chocolate shells.

Top with melted chocolate.

Lodtrækningsdag ;o)

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Packets sent from a post office d. 27 december.

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Vivis chili

chili – cultivation and food

Tag Archives: chili

Orange and raspberry jam with chili (will be translated upon request)

Chiliquorice grapefruit (will be translated upon request)

Za'atar with chili (will be translated upon request)

Bergamotte marmalade with chili and Cointreau (will be translated upon request)

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

Pork Cheeks in chili sauce (will be translated upon request)

Panaeng curry paste (will be translated upon request)

Massaman curry paste (will be translated upon request)

Homemade pistachio marzipan cake with chili-licorice-nougat (will be translated upon request)

Coffee Marzipan with peanut butter and chili (will be translated upon request) – filled chocolates