Tag Archives: chili

Caramel with chili (will be translated upon request) – filled chocolates

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Ingredients:

Dark chocolate shells

1 dl fløde

100 g smør

100 g lys eller mørk farin eller muscovadosukker

100 gr lys sirup

2 tsk chilipulver

 

How to:

Make shells ready – see a bit of chocolate.

Cream, butter, syrup and brown sugar brought quietly to a boil in a small saucepan. Easily boils under stirring ca. 5 minutter.

Remove the pot from the heat and stir in the chili. Lad massen køle af til køkkentemperatur og fyld den derefter i chokoladeskallerne. This is done either with a spoon or even easier with a freezer bag that has been cut a small hole in. You can also buy a small funnel made for the purpose. Fill almost to the edge – to just be room for molding chocolate bottom.

Put the caramel filled chocolates in the fridge ½ hour.

Melt the chocolate to the bottom (it's not always that I bother to temper the 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. or at room temperature no longer – then easily be turned off. If you use chocolate molds – banks to look fringe mod Køkkenbord – then pops the out. Do it in a clean tea towel.

Sweet pickled figs with chili and cinnamon (will be translated upon request)

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Figs and cinnamon is a familiar mix, which I think comes beautifully displayed in interaction with a little port wine and chilli to give a little twist. Figensylt kan bruges som del af en dessert, estimates on ice; equally in the classic blue cheese combination. It also works super on a steak. I totally frivolous with the combination of figs and mushrooms to steak or increased – mums. On a piece of meat or cold in an egg sandwich decorates the flavor also tremendously. The soy sauce gives a slight edge salt, which plays beautifully with the caramelized notes. It tastes almost as if it is flavored with licorice.

Ingredients:

1 kg tørrede figner

7½ dl portvin (1 flaske)

4 dl soya, i.e.. Kikkoman or one of the thicker from the Asian shops

1 kg rå rørsukker

25 gr hel kanel

chili to taste – fresh or dried

maybe some. Sodium benzoate

How to:

The stem is removed from the figs and cut in half or kvartes or cut into even smaller pieces, depending on what you think is appropriate. Do you older figs, så skær dem i ca 1 x 1 eller 1,5 x 1,5 cm stykker.

Getting the figs in a bowl with port wine and soy sauce – toss well around – and style dish covered and cool until the next day.

On the second day jabbed cinnamon into pieces in the mortar and then crushed to powder in spice grinder. Aim the.

Fig mass is poured into a pot and sugar added with chili and cinnamon. Heat mass and let it simmer about. 2 – 15 minutter indtil konsistensen er som sirup – it is very different how long it takes depending on the type of fig and soy type that is used. Season to taste along the way – is there enough of chili in it? cinnamon? – Otherwise season with a little more.

Remove from the heat and let stand a few minutes before adding Atamon if you use it.

Immediately pour into clean, scalded and optionally. Atamonskyllede glass as close immediately and just turned a walk upside down and back again.

Portionen her giver små 2 liter.

Tips:

I have ex. brugt 2 Fatalii choco og 3 små Habanero Choco.

Add it from the spice shelf as you like – there is much that clothes figs – especially the so-called Christmas spices like cloves, star anise, cardamom (Moreover, also the brown), muskat, licorice powder, etc..

One can use the small Spanish figs coated with flour – but because. flour syrup can be no 'long’ in it and it can be difficult to control – try using some without flour.

Figensylt - finger i kvarter Figensylt - med mærkat

 

The chili from another day:

Figensylt - udvalgte chilier

Homemade marzipan with limoncello, lemon zest and chili (will be translated upon request) – filled chocolates

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Ingredients:

White chocolate shells

500 gr almonds

6 – 8 bittermandler eller abrikoskerner

4 spsk honning eller mere

6 – 8 spsk limoncello – jeg bruger en hjemmelavet på 40%

revet skal af 2 – 4 usprøjtede citroner

3 tsk chilipulver

 

How to:

Prepare shells – see little about chocolate.

The almonds are chopped - with skin - in a food processor, 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, limoncello og citronskal – 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. Have a little cabbage with cold water standing in for dipping the finger in, as you push the marzipan well with.

Close shells with chocolate and turn them off when they are completely stiffened. Garnish CE. – preferably with candied lemon or the like.

Note:

The attentive reader will notice, that portion here is twice as large, like the ones I am doing to many of the other marzipan recipes. Det skyldes at den har det med at forsvinde ret hurtigt ved servering ;o)

Rolled whole cut with dates, mushrooms, walnuts and chili (will be translated upon request)

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Roll Roast is not just what we do most often, but it's really a great way to get some well-seasoned meat. The taste of the rolled inside, penetrates well into the meat and is well distributed.

Ingredients – rullestegen:

A piece of pig layer – mit her vejede 2.7 kg

400 gr Medjools dadler – pitted weight

100 gr tørrede svampe – i.e.. shitake

200 gr valnødder

2 spsk salt

2 tsk knust peber

Fresh ground chili aftertaste (not too strong) – or powder if you do not have fresh

4 dl portvin

a little salt and pepper to the surface

Ingredients – braising:

4 dl rødvin

2 stjerneanis

15 – 20 nelliker

a few mace

 

How to:

Remove stones dadlerne. Rens chilierne og skær dem i mindre stykker.

Mix dates, mushrooms, walnuts, chili, salt and peber. Chop in food processor – like to ad a few times (jeg gør det af 3). It should have a good, gritty consistency – not trench and not for pin – try to see the picture below.

Bland de 4 dl portvin i det hakkede fyld og lad det stå og trække lidt, while you prepare the meat.

Trim the meat if the butcher has done it for you. Trimmings in this case means not only removing tendons and too much fat – it must also be. Here it also means making the piece uniform. If there is some flaps inside and is little in the way or making flesh thick in one place, then cut them by. Roll the roast together to see if it is about. just thick all over the place – if not, it may have to be cut. If the piece is roughly square, it should also be scribed to the mold. The meat that you cut off, you can chop and use as part of the filling – eller hakke det og gemme det i fryseren til en anden dag hvor det kan bruges til noget godt.

Once you are happy with the play, come to fullness in. Let a small piece to the point where the roast should be closed, but favor the otherwise flat and fold it well to.

Rul Stegen together and it's snowing. Have not tried it before, try to Google it – it is not that hard. Move it into a roasting pan in which the right can be and rub salt and pepper on the surface.

Hæld 4 dl rødvin, 4 dl vand, star anise, nelliker og muskatblomme ved.

Sæt et stegetermometer i midten af det tykkeste sted og sæt centrumtemperatur på ca 70 grader.

Stegen sættes i kold ovn som tændes på 175 – 180 grader. Step to kernetemperaturen is opnået. With the increased size which I used, tog det 1 time og 45 minutter i min ovn.

When the roast is done, remove it from the oven and pour the liquid through a sieve into a saucepan. Stegen covered with aluminum foil and a clean towel until you are ready to cut the. Den må gerne stå og samle sig 20 minutters tid.

Thicken and season with salt, pepper and maybe a little port wine.

Served items. with root vegetables and your favorite vegetables.

Christmas marshmallows with chili (will be translated upon request)

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Ingredients:

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

500 gr rå rørsukker

1 dl water

10 blade husblas

3 – 4 tsk chilipulver eller noget stærk, chopped, frisk chili

1 tsk ren vanillapulver eller korn fra en vanillastang eller 3 – 4 tsk vanillasukker

1 lille kanelstang

1 stykke tørret ingefær eller et par tsk stødt ingefær

as. 15 grønne kardemommekapsler – kun frøene derfra

1 dl flormelis

1 dl kartoffelmel

 

How to:

Mal throughout, dried spices in a spice grinder or mortar and run them.

Add husblas'en soak in plenty of cold water.

Mix the icing sugar and cornflour 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 other spices 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 – ca 10 – 15 minutter.

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.

 

Tips:

When using crushed whole spices in cold food, it is a good idea to view them through a strainer first. The hot food is easier to soften slightly larger pieces of spice that may not be crunched perfectly, but in cold dishes, it is important that only the pulverized / crushed finely with addition.

Old-fashioned marinated red herring with chili (will be translated upon request)

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It is delicious even making its marinated herring. They can achieve an intense flavor of just the way you like to. Here is my version of the classic red herring.

Ingredients:

10 islandske spegesildfileter

5 dl eddike

1 stor ds koncentreret tomatpuré – 140 gr

1 dl sherry

500 gr rå rørsukker

10 laurbærblade

1 – 5 tsk hel tørret, crushed or ground chilli

1 lille kanelstang

2 tsk allehånde

2 tsk korianderfrø

2 tsk stødt sandeltræ (Optional)

2 tsk nelliker

1 tsk peberkorn eller knust peber

How to:

Herring Fillets be watered down to get some of the salt out of them. This is done by laying it close in a dish or jar – and inclined as much cold water of which has herring. De stilles på køl hvor de står ca 4 timer, alt efter hvor meget salt du synes at der skal trækkes ud.

Meanwhile you wait, lichens you all lagen.

The whole spices are ground in spice grinder to medium fine powder.

Klip CE. laurel leaves in a few if they are very large.

All the ingredients in a pot and boil quietly up stirring occasionally. Remove from heat and cool completely.

The herring taken out of the water and dripped of. Cut them into chunks as you like and put them on clean, scalded glass. Fordel lagen over sildene. Der skal være ca. as much as the liquid medium which is herring. It is important that they be completely covered and the tubes is completely filled, such because the fish will always be covered with bed sheet.

If you can get the crowd to fit with a number of glass, but there is just ½ inch liquid in each – then top up with a little vinegar.

Now herrings to soak in the brine – preferably in the refrigerator or at least in a cool room. It takes at least a few days and like a lot longer. Normally we make herrings from the middle of November to the first days of December if they are eaten at Christmas and remains in January.

Note:

Salt herring are herring that has matured with the salt in a barrel – i reglen minimum 6 måneder. The salt also conserves Sildene. When the herring to be used, they must be diluted to some of the salt can be pulled out. It depends how long it watered down – it depends on the salt concentration is desired in the finished product. It is important that there is used for salted herring marinated herring – you may not use fresh (usaltede) herring – they are not suitable for the preservation in this way.

I hope that you have the heart to pour one inferior buy-curry salad on. If you insist on pouring this one on – so low your own, like one that matches the seasoning of herrings it is used for.

Marinated red spiced with chili - uhmm

Homemade marzipan with orange and chilli (will be translated upon request) – filled chocolates

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Ingredients:

Dark chocolate shells

250 gr mandler

3 – 4 bittermandler eller abrikoskerner

2 spsk honning eller mere

3 – 4 spsk Cointreau eller anden appelsinlikør

Fintrevet skal af 1 usprøjtet appelsin

1 tsk chilipulver eller finthakket frisk chili

 

How to:

Prepare the molds with chocolate, see little about chocolate

The almonds are chopped - they must not popped first - in a food processor, 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, chili, appelsinskal og Grand Marnier tilsættes og der køres igen til massen er let sammenhængende – endelig ikke for længe. The mixture should be slightly sticky, måske skal der lidt mere Cointreau eller honning i – kommer an på hvor fint du malede mandlerne og hvor store skefulde honning der kom i.

Pressure mass in chocolate shells. They might be. blot dry with a finger dipped in cold water.

Close off with melted chocolate.

Old-fashioned marinated white Christmas herring with orange and chilli (will be translated upon request)

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It is delicious even making its marinated herring. They can achieve an intense flavor of just the way you like to. Here is my Christmas version of the white herring.

Ingredients:

10 islandske spegesildfileter

5 dl eddike

500 gr rå rørsukker

Revet skal og saft af 3 store eller 4 mindre usprøjtede appelsiner

Et stykke frisk ingefær på ca 6 – 8 cm

10 laurbærblade

1 – 5 tsk knust chili eller små, whole dried chilli

3 små kanelstænger

3 tsk nelliker

7 – 8 stjerneannis

 

How to:

Herring Fillets be watered down, to get some of the salt out of them. This is done by laying it close in a dish or jar – and inclined as much cold water by, which has herring. They put in the fridge where they stand overnight – ca 12 timer.

Meanwhile you wait, lichens you lagen (oh well – and sleep a little).

Gag cinnamon rods into smaller pieces. Wash the ginger and cut into thin slices.

All the ingredients in a pot and boil quietly up stirring occasionally. Remove from heat and cool completely.

The herring taken out of the water and dripped of. Cut them into chunks as you like and put it on clean, scalded glass. Fordel lagen over sildene. Der skal være ca. as much as the liquid medium which is herring. It is important that they be completely covered and the tubes is completely filled, such because the fish will always be covered with bed sheet. Make sure there is a bit of all the spices in each glass.

If you can get the crowd to fit with a number of glass, but there is just ½ inch liquid in each – then top up with a little vinegar.

Now herrings to soak in the brine – preferably in the refrigerator or at least in a cool room. It takes at least a few days and like a lot longer. Normally we make herrings from the middle of November to the first days of December, if they are eaten at Christmas and remains in January.

 

Note:

Salt herring are herring that has matured with the salt in a barrel – i reglen minimum 6 måneder. The salt also conserves Sildene. When the herring to be used, they must be diluted to some of the salt can be pulled out. It depends how long it watered down – it depends on the salt concentration is desired in the finished product. It is important that there is used for salted herring marinated herring – you may not use fresh (usaltede) herring – they are not suitable for the preservation in this way.

I hope that you have the heart to pour one inferior buy-curry salad on. If you insist on pouring this one on – so low your own, like one that matches the seasoning of herrings it is used for.

Christmas Fudge with chili (will be translated upon request)

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Fudge can basically be done in two different ways – and this is clearly the easiest. The consistency is super – and the taste gets you the self agenda. Here is my Christmas version which tastes delicious spicy.

Ingredients:

1 ds kondenseret mælk

450 gr rigtig god flødechokolade

75 gr smør – possibly. usaltet

1 tsk chili

1 tsk stødt ingefær

1 lille kanelstang

2 stjerneanis

½ teaspoon whole cloves

10 – 12 grønne kardemommekapsler

 

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.

Crush kardemommekapslerne look and willow seeds ud. Throw away capsules.

Hugs all the whole spices and cardamom seeds in spice grinder.

Sift the spices, so you are sure that there are larger pieces between.

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. I prefer water bath.

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 for a minimum of 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 if it should be eaten within a few days. Must keep them a little longer, can be stored refrigerated and 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.

Apple gelly with chili (will be translated upon request) – Christmas Edition

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This year I made a variation of my apple jelly for Christmas / Winter. It's nice to have something in the attic that tastes good and you can give away the outside to take the last glass on the shelf.

As I also promised a small draw or two in December, it is natural to produce little to it too.

The criterion was, it had to be something sweet, der would chili in – as a spice, not the main ingredient – and some of the spices that we usually call Christmas spices (Some of us use them pleasing all year).

This is more a process than a recipe – but here it is anyway, perhaps for inspiration, men måske især som huskeseddel til mig selv ;o)

Jeg startede med 12-13 kg æbler. Some eat apples, bought – when our old apple trees in the garden does not give more this year.

Frem med de store gryder og en plan om at koge æblerne af 4 omgange. I was wiser.

Jeg afmålte 4 gange mulled wine spices – dog minus chiliflager, men plus 3 velvoksne, fresh, red Habaneroer (unknown name). The chili chopped I froft.

Af 2 omgange kogte jeg i alt 6 kg af æblerne. De blev vasket og skåret i halvtykke skiver og kogt, hver portion med 2 gange krydderier og så meget vand at man lige kunne få øje på det nede i gryden sammen med æblerne. Cored, stems and flowers smoke in the pot – it gives all tastes.

Saften blev siet i saftposer, where it dripped a few hours – before it was poured into a large collection pan (15 liters) and put in the fridge.

Men – apple juice from the first two teams did not taste enough of apple. New idea had on the table.

Saften blev fordelt i to gryder og kogt ind til ca. to trdjedele – it was better. Afkøles på køkkenbord og på køl med den.

Nu var idéen så at koge resten af æblerne sammen med eventuelle krydderier til at justere smagen i rigtig retning.

It lacked acid and a little 'bottom’ in flavor. Hmmm.

De resterende 6-7 kg æbler blev delt i 3 portioner.

Første portion blev kogt med 10 usprøjtede citroner i tynde skiver (just washed before) and a grab full cinnamon sticks, 2 store spsk stødt kardemomme og 2 topspsk hele nelliker.

It helped the acid and kryddringen – but something was missing.

Næste hold blev kogt med 14 små usprøjtede appelsiner, washed and thinly sliced.

Uhm – it helped.

Sidste hold blev kogt med 10 appelsiner mere på samme måde. Well yes, and a single, delicious ripe pear which lay on the kitchen table. Pear juice tastes good – Could you do damage.

Now was the one who. Smagen was super. A little too tart, a little too spicy and too strong – perfect, since there will not come yet in sugar – which would smooth out the taste a little and thus balance the.

All the juice was chilled and waited until the next day when the gel had to be made.

Next day was to just season to taste again – og jeg valgte at under tilberedningen ville jeg tilsætte 1 lille toptsk vanillasukker, 1 lille toptsk stødt kanel og 1 lille toptsk Pul Biber (halvmilde chiliflager) pr. liter juice. As I said then done.

5 liter saft ad gangen i 8 liters gryden. Boil lagsomt up, tilsætte 5 breve gul Melatin (hvorfor klumper det altid lige, little no matter how well you touch?) – så 4 kg sukker (pr 5 liter saft) and extra spices. Experience the op that the minute, the source of heat, foamed, Atamon in and on glass. The tubes file allowed to stand open a handful of hours and then closed while they were lukewarm – men geléen var fint stivnet til en blød og lækker men let fast konsistens som er perfekt til brød.

Ready….og lidt stolt. Stort project.

The taste is just as I would like it. Yummy. Elsker når det lykkedes og det er lidt sjovt at smage til, indtil man lige rammer den smag man håber på.