Whisky drunken mulberries in nougat (will be translated upon request) – filled chocolates

Posted on 23. December 2012 by Vivi

Ingredients:

Dark chocolate shells

Dried white mulberries

Whisky

Nougat

maybe some. and Lille nip chili

How to:

Fill a mug half full with the dried white mulberry. Pour the whiskey over as they are covered. Come films over the cup and place it cool for the next day.

Prepare chocolate shells – see . little about chocolate.

Drain morbærrene put one in each shell, add more of each if you use large shells.

Melt the nougat on a very low heat water bath and possibly mix. et nip chili i. Let the mass cool to kitchen temperature and pour over morbærrene in shells. You can alternatively. smooth gradually with a finger dipped in cold water.

Let nougat'en harden completely before closing with chocolate.

______________________________________________________________________

Lodtrækningsdag ;o)

If you want to participate in today's draw for a few samples of what I have on the shelves – namely a package with a glass of Tropicana (gul chilisauce), et chili med blue Æblegelé (Christmas Edition), a glass of yellow chilli jam and a small glass of red hot chili sauce……please write a comment here below by tonight: 23 december 2012, kl 23.59.

Packets sent from a post office d. 27 december.

If you can not see a place to write, click on the recipe title, then you come the right way.

It's OK just to write that you would like to participate if you do not have another at heart.

If you win, I will send you a private email, When I ask for your address, so I can send the gift to you. Your email address will not be published on this site or elsewhere, but I can see the 'behind’ system.

If you have not written anything to me here at capacity before, you probably will not see your voice message pop up including all when you wrote the. This is because, I must approve all people the first time they write. Just calm – I can well see both OGM and the time it is written in – and it will show up when I have approved the – before the draw.

Winners' names will be published on the site. Winners will also be notified by. mail.

You can participate once per draw.

I reserve the right to delete all drawing related to the recipes when we reach January. I charge any other bemærkninger that you may have written to the recipe stand.

Everything is made in an ordinary household kitchen.

http://vivis-chili.dk/opskrifter/whiskyfordrukne-morbaer-i-nougat-fyldte-chokolader.html

Overtrukne marcipankugler med chili og 2 slags kardemomme

Posted on 22. December 2012 by Vivi

Ingredients:

Dark chocolate for coating

250 gr mandler

3 – 4 bittermandler eller abrikoskerner

2 spsk honning eller mere

3 – 4 spsk Amaretto

½ tsp chilli powder

10 grønne kardemomme

1 brun kardemomme

How to:

Mandlerne hakkes – med skal – i en foodprocessor indtil de har en konsistens som meget groft mel – prøv dig frem hvilken konsistens du bedst kan lide. I think that this marzipan must be more coarse than the regular store bought marzipan.

Honey is added and it is run some laps again.

Crush the green cardamom and remove the shell holders – crush the seeds.

Riv ca. ½ brown cardamom in a small nutmeg grater or whatever you use for the kind of. If it is a soft cardamom where you can easily get the seeds out, use only those, but from the capsule – crush them with the seeds of the green cardamoms.

Add the chilli, kardemommer og Amaretto til massen i foodprocessoren og kør til den er let sammenhængende – endelig ikke for længe. The mixture should be slightly sticky, måske skal der lidt mere vædske i – kommer an på hvor fint du malede mandlerne og hvor store skefulde honning der kom i.

Skrab pulp in a bowl, cover with film and place it in the refrigerator at least one hour.

Rul marcipanen til kugler som står og tørrer på køkkenbordet 1 times tid.

Dip them in tempered chocolate – see . little about chocolate, decoration CE. with whatever you find on and serve.

Lodtrækningsdag ;o)

Christmas draw are final and I very much hope that the last packets when out on Monday.

Meeeen – I had the thought me that we should continue to d. 24 – so should not we make a small New Year prize draw? – when I can not and will send rockets or cod – I have made a few packages with what I have now standing 'in the warehouse’ for the last days.

If you want to participate in today's draw for a few samples of what I have on the shelves – namely a package with a glass of Tropicana yellow chili sauce, et chili med blue Æblegelé (Christmas Edition), a glass of yellow chilli jam and a small glass of red hot chili sauce……please write a comment here below by tonight: 22 december 2012, kl 23.59.

Packets sent from a post office d. 27 december.

If you can not see a place to write, click on the recipe title, then you come the right way.

It's OK just to write that you would like to participate if you do not have another at heart.

Winners' names will be published on the site. Winners will also be notified by. mail.

You can participate once per draw.

I reserve the right to delete all drawing related to the recipes when we reach January. I charge any other bemærkninger that you may have written to the recipe stand.

Everything is made in an ordinary household kitchen.

http://vivis-chili.dk/opskrifter/overtrukne-marcipankugler-med-chili-og-2-slags-kardemomme.html

Homemade marzipan with Absinth and a pinch of chili(will be translated upon request) – filled chocolates

Posted on 21. December 2012 by Vivi

Ingredients:

Dark chocolate shells

250 gr mandler

3 – 4 bittermandler eller abrikoskerner

2 spsk honning eller mere

3 – 4 spsk Absinth

½ tsp chilli powder

How to:

Prepare shells if you have the marzipan in sådabn some – alternatively it may be rolled into balls which were coated. see also. little about chocolate.

Honey is added and it is run some laps again.

Tilsæt chili og Absinth og kør til massen er let sammenhængende – endelig ikke for længe. The mixture should be slightly sticky, måske skal der lidt mere vædske i – kommer an på hvor fint du malede mandlerne og hvor store skefulde honning der kom i.

Pressure mass in chocolate shells. Close off with melted chocolate, decoration CE. with whatever you find on and serve.

White chocolate with chili and licorice (will be translated upon request)

Posted on 19. December 2012 by Vivi

Ingredients:

200 gr god hvid chokolade

1 tsk lakridspulver (small top)

1 tsk pulveriseret chili (small top)

How to:

Melt the chocolate over low heat for chocolate smelter or water bath. Tempera on CE. – see little about chocolate.

Mix licorice and chilli in a small bowl (it's a little letterer touching licorice powder out) and stir in the white chocolate.

Immediately pour the mass into small chocolate molds and leave to set.

Roast pork with orange, chili and liqourice (will be translated upon request)

Posted on 19. December 2012 by Vivi

…and suffered cloves and bay.

How cloves and bay is classic for roast pork is the other spices well be described as a newer feature of the past year. Instead of sprinkling the roast and seasonings, I have chosen to make a marinade and spray into the – to better distributing the taste.

Ingredients:

3 kg kamsteg

A small handful of salt (I use lightly smoked chili salt)

3 usprøjtede appelsiner

possibly. 1-2 tsk sukker

3 tsk chilipulver med lille top

3 tsk engelsk lakridspulver med lille top

45 hele nelliker

A small handful of bay leaves – like fresh if you have a bush.

How to:

Take the roast out of the refrigerator at least an hour before using it in the oven. Dab the rind dry with paper towels and place the roast a place where it can get living room / kitchen temperature.

At that time, make the marinade also (can also be made earlier if it fits your schedule better).

Wash and dry orange founders. Grate the peel finely and squeeze out the juice. Come share both in a bowl. It does not matter that there are seeds and flesh.

If the orange peel is very acidic, smages til med 1-2 tsk sukker til saften smager som saft fra en sød appelsin.

Deal cloves holders a proper place in the mortar or ride krydderikværnen – and pour them so the marinade with chilli- and lakridspulver.

Stir marinade good – i.e.. but evt. spice lumps out of the back of a spoon. Let marinade pull an hour on the kitchen table. Should it be longer, then put it in the fridge.

When it soon is almost time for the roast to the oven, tændes ovnen på 150 grader.

Rind scratched off if necessary (it is almost always think) – scratch down to the meat, but not into the meat.

Si marinade into another bowl, so you have a completely liquid mass without 'lumps'. Use marinade syringe to distribute the marinade in the entire roast. Spraying onto the inclined around, so that a plug marinade going to be spread over several slices increased.

Rub the rind well with plenty of salt – and be sure to come down firmly in between all sværene.

If the roast is not just high over the place, you can roll some small balls of aluminum foil and stuff under the, there where it should be emphasized. We want the rind is just close to the heat of it all if possible.

Skær eller klip laurbærbladene i 3 dele på langs og sæt stykkerne ned mellem sværene.

Sæt et stegetermometer i stegen og indstil på kernetemperatur på 62 grader.

In the oven with the animal and wait for the thermometer is calling you. In the meantime, you should have something accessories to be prepared.

Når de 62 grader i midten af stegen er nået, take it out of the oven – it must not be covered. Turn the oven up on the grill. Arrow laurels of the rind.

When the oven is hot (and roast chilled a bit of) – put the roast zoom back about. 10 cm fra grillen, until sværene are crisp and perfect. Watch carefully and remove flux roast out when the rind is nice. Charge Stegen short rest meanwhile you all get track of the rest.

Så er der serveret ;o)

Tips:

For marinade syringes at good hardware stores. It is a cheap and phenomenal tool for meat, where you always wished that you could benefit seasoning, such that it needed a little more into the meat. Widely used by barbeque people also. The cannula has a hole on the side of the needle, the tip is only used to perforate the.

I attach a recipe for braised kamsteg up at a later date also.

Peanutbutter- and chocolate fudge with chili (will be translated upon request)

Posted on 18. December 2012 by Vivi

Ingredients:

1 ds kondenseret mælk (sweetened)

250 gr crunchy peanutbutter (or smooth if you prefer)

350 gr god mørk chokolade

Ca 2 ½ teaspoon powdered chili or finely chopped fresh aftertaste

How to:

Hak chokoladen fine, if not it is in buttons.

Line a mold with baking paper – I like to use one bread form – I think it is appropriate in size.

Mix all ingredients in either a bowl, as lunes a water bath, or in a pot if you can control your stove with low heat.

Warm ingredients quietly up until they are melted together. Massen må helst ikke komme over 45 grader pga. chocolate.

Pour the mixture into the mold and smooth the surface roughly out with a spatula.

Let it stand for peace on the kitchen table at least a few hours before it is cut into squares or bars.

Fudge can be stored in a tin with tight-fitting lid at room temperature. Should it stay a little longer, can be stored refrigerated (I have it on cool) and it can be frozen. You can easily freeze a large piece down and only cut it out when it is thawed and you should use it.

Drunken coconut with a nip of chili – filled chocolates

Posted on 17. December 2012 by Vivi

Ingredients:

150 g desiccated coconut

100 g glucose

1 dl Dark Rum

1 dl Malibu

½ tsp chilli powder

How to:

Prepare chocolate shells – see . little about chocolate.

Dissolve glucose in rum and Malibu.

Add the chilli and coconut and mix well.

Cover with cling film and refrigerate until next day.

If the coconut mass is too dry – you can add a little more glucose or spirits. Be careful not to make it too wet – then it may be difficult to cover the shells with chocolate.

Fill shells almost to the top and press the mass gently using the tip of a finger dipped in a little cold water.

Close shells with chocolate.

If the coconut blend was too wet, try to first pour the liquid chocolate along the edge all the way around and then top up in the middle – otherwise it may be difficult to make the chocolate coalesce over the wet coconut.

I know - I know – I didn't have a better rum available – …'Somebody' drank it ;o)

Homemade marzipan with coffee (will be translated upon request), blackcurrant and chili – filled chocolates

Posted on 16. December 2012 by Vivi

Ingredients:

Dark chocolate shells

250 gr mandler

3 – 4 bittermandler eller abrikoskerner

2 spsk honning eller mere

3 – 4 spsk Creme de Cassis eller anden solbærlikør

2 tsk pulverkaffe

1 tsk engelsk lakridspulver

½ – 1 tsp chili powder

god, strong, homemade blackcurrant jam – like flavored with rum

How to:

Prepare shells – see . little about chocolate.

Mandlerne hakkes – med skind – i en foodprocessor indtil de har en konsistens som meget groft mel – prøv dig frem hvilken konsistens du bedst kan lide. I think that this marzipan must be more coarse than the regular store bought marzipan.

Add honey, chili, licorice powder, Creme de Cassis og pulverkaffe og kør til massen er let sammenhængende – endelig ikke for længe. The mixture should be slightly sticky, måske skal der lidt mere vædske i – kommer an på hvor fint du malede mandlerne og hvor store skefulde honning der kom i.

Stir a little rum in solbærmarmeladen if not already.

Fill blackcurrant jam in the bottom of the shells

Add a bit of marzipan mass upstairs solbærmarmeladen – make sure there is room to cast off with chocolate.

Close off with melted chocolate, decoration CE. with whatever you find on.

It can be a little difficult to close them if the filling is very wet. Please start by pouring the chocolate around the edges when you close and then fill up to the middle – then it goes a little easier.

Honey cakes with chili

Posted on 15. December 2012 by Vivi

English here: Honey cakes with chili

Ingredients:

450 gr honey

225 gr Muscovado sugar

250 gr butter

8 eggs

500 gr flour

3 teaspoon baking powder

6 – 8 teaspoons chili powder, mild-medium or chopped fresh chili to taste

4 teaspoon ground ginger

2 teaspoons ground cinnamon

2 teaspoon ground allspice

1 teaspoon ground cloves

1 – 3 glasses abricot jam – preferably homemade (or orange jam) – I use about. 8 dl

Nice, dark chocolate

How to:

Melt the honey on a low heat and let it cool down to room temperature.

Whisk butter and muscovado well and add honey.

Add the eggs one at a time and whisk between each.

Sift the dry ingredients together and fold them into the dough.

Put the dough into two greased springforms – or a square form lined with baking paper. I use a square shape form of approximately 30 x 37 cm.

Bake in preheated oven for. one hour at 150 degrees celsius.

Allow it to cool slightly in the form, before you take it out.

When it is completely cooled of, split it in two layers and a thick layer of abricot jam is spread out between the layers. The cake can easily be covered and wait for the day after, before you split it and add the jam. I think it is easiest to split the cake with a bread knife.

When the jam has been added, let the cake rest for half an hour – so the jam 'sets’ themselves. In the meantime, you can. temper the chocolate if you like. You don't need to temper the chocolate, but if you know how, then it makes a delicious surface and gives a nice 'crunch' when you bite of the cake. see also. little about chocolate.

The cake is cut into squares that are being coated with (tempered) chocolate. The cake can also be coated as a whole. If you use a chocolate rack to coat the cake on, then move the cakes again relatively quickly, so that it does not stick to the grid when the chocolate sets. If you areto the 'art' of using chocolate rack, then only coat 8 – 10 pieces at a time.

You can decorate them using for instance. candied orange peel before the chocolate hardens.

If you cut the cake into squares, so first cut the edge of the cake nice and clean. The pieces that you cut of, you can just make a handful of delicious chocolate chili truffle balls with: crumble cake pieces well and mix them with a little jam and cocoa powder – knead well together and form truffles which are rolled in a little desiccated coconut. They may also be coated with melted chocolate before they are rolled in the coconut.

Note:

If you would like to also have white butter cream in your honey cakes – then whisk 250g butter and 150g icing sugar and vanilla grains from one pod (or the equivalent of other vanilla product). Spread on one part of the cake and jam on the other and put them together.

Remember that any honey cake leftovers are super for making truffles of – mix them with a little good until the consistency of thick cake batter, see proposals in the picture below. Roll them into balls ine – tril if necessary. in cocoa powder and store them in the fridge. They can also be rolled in – is cooled for a few hours and is coated with chocolate. Yum.

Nougat with chili and cinnamon (will be translated upon request) – filled chocolates

Posted on 15. December 2012 by Vivi

Simple and surprisingly delicious mix.

Ingredients:

200 gr nougat

1 tsk pulveriseret chili

1 lille kanelstang

How to:

Make shells ready – see . little about chocolate.

Cinnamon rod ground to powder.

All the ingredients are melted at low heat – either in chocolate smelter or water bath.

When nougat'en is cooling slightly and harden again easily, but still semi-liquid, is filled in a freezer bag. Tie the bag well and cut a small corner of. Fill shells with nougat'en’

Fill almost to the edge – to just be room for molding chocolate bottom.

Set the nougat filled chocolates in the fridge ½ hour.

Melt the chocolate to the bottom (it's not always that I bother to tempered chocolate to the bottoms – but one should well). Take the chocolates out of the refrigerator and casting bottoms.

Ask again the chocolates cool for half an hour – then easily be turned off.

If you use chocolate molds – banks to look fringe mod Køkkenbord – then pops the out. Remember to put a clean tea towel in, so they do not turn themselves.

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Tag Archives: chili

Whisky drunken mulberries in nougat (will be translated upon request) – filled chocolates

Overtrukne marcipankugler med chili og 2 slags kardemomme

Homemade marzipan with Absinth and a pinch of chili(will be translated upon request) – filled chocolates

White chocolate with chili and licorice (will be translated upon request)

Roast pork with orange, chili and liqourice (will be translated upon request)

Peanutbutter- and chocolate fudge with chili (will be translated upon request)

Drunken coconut with a nip of chili – filled chocolates

Homemade marzipan with coffee (will be translated upon request), blackcurrant and chili – filled chocolates

Honey cakes with chili

Nougat with chili and cinnamon (will be translated upon request) – filled chocolates