Tag Archives: chili

Harissa (will be translated upon request)

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Harissa is a native North African and chillies growing in North Africa would be an obvious choice – but any kind may of course be used. I Marokko, Algeria and Tunisia used Harissa like in soups, couscous, simreretter, pasta dishes etc.

A mild Harissa is great at some good bread, on a baked potato or a piece of grilled vegetables.

Personally I do not think that Harissa must be made with chinenser – but like the other species.

You can use dried chili, som udblødet 20 minutter i varmt vand inden brug.

Ingredients:

Chili: i.e.. a handful of piri piri or two

2 spsk korianderfrø

2 spsk spidskommenfrø

1 spsk kommensfrø

2 tsk tørret mynte eller lidt frisk

1½ spsk salt – like salt flakes

About . ½ head of garlic

Saften af 1 citron

3 spsk ekstra jomfru olivenolie + ekstra til at fylde på til sidst

How to:

Coriander, spidskommen and commentary shaken look on a medium hot forehead for about. 4 minutter under konstant omrøring.

The roasted crushes spices in a mortar or shredded in spice grinder with mint until they are pulverized.

Blend all ingredients, at near the extra olie, to form a smooth mass.

Pour the mixture in a clean, sterilized glass and smoothed out. Pour olive oil over the mass for about. 1 cm lag.

Every time there is used by Harissa'en topped up with a little more oil to seal the mass with.

Opbevares på køl i ca 2-3 uger. Alternatively, any portion of frozen after production.

If you taste Harissa'en in the blender before pouring it on glass – and finds it too strong – you can blend a little pepper or sun-dried tomato in. Now you can do anyway just for flavor. I use økocitroner and often choose to use the finely grated must also. Variér selv løs ;o)

Green curry paste (will be translated upon request)

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Curry pastes used in all kinds simmer dishes – both the easy fast and those who should be a little longer. They are also delicious in soups – or mixed in once fast fish cakes, beef buns and much more. They come in a lot of mixtures and in some of the classic, there is a strong convergence of ingredients, but the relative amount of different, giving different flavor profiles. Here my version of the green Thai curry.

Ingredients:

1 spsk korianderfrø

2 tsk spidskommen

1 tsk sorte peberkorn

15 store, grofthakkede green chillies (evt 10 store og 5-10 små)

2 tsk rejepasta

6 røde asiatiske skalotteløg

5 cm galangarod – chopped

12 hvidløgsfed – chopped

100 gr frisk koriander: roots, stems and leaves – chopped

6 kaffir limeblade – chopped

3 stilke citrongræs – the white part minced

1 spsk ingefær, chopped

Revet skal og saft af 1 lime

2 tsp salt

2 spsk olie

 

How to:

Koriander og spidskommen 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.

Peppercorns and roasted crushes spices in mortar or ground in spice grinder.

Shrimp paste is chopped into a few pieces and fry lightly on the dry pan over low to medium heat – det tager 3 – 5 minutter. Turn around well underway.

Stood ingredient holders together in a mortar. Alternatively, blend the. Stop frequently and scraping the mass down the sides, so that it becomes well mixed.

Kan opbevares 2-3 uger på køl eller fryses i portioner (as. 1 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.

Red curry paste (will be translated upon request)

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Curry pastes used in all kinds simmer dishes – both the easy fast and those who should be a little longer. They are also delicious in soups – or mixed in once fast fish cakes, beef buns and much more. They come in a lot of mixtures and in some of the classic, there is a strong convergence of ingredients, but the relative amount of different, giving different flavor profiles. Here my version of the red Thai curry.

Ingredients:

2 spsk korianderfrø

1 spsk hel spidskommen

1 tsk sorte peberkorn

10 – 15 store/blandede røde chili – (possibly. cored and) finely chopped

2 tsk rejepasta

2 stilke citrongræs, the white part finely chopped

4 fed hvidløg, finely chopped

5 cm frisk galanga, finely chopped

2 spsk sesamolie

2 spsk frisk koriander, chopped (you can use the cilantro: stem, leaf and root)

1 tsk gurkemeje

1 teaspoon salt

 

How to:

Koriander og spidskommen 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. Let it cool.

Peppercorns and roasted crushes spices in mortar or ground in spice grinder.

Stood ingredient holders together in a mortar. Alternatively, blend the. Stop frequently and scraping the mass down the sides, so that it becomes well mixed.

Kan opbevares 1-2 uger på køl eller fryses i portioner (as. 1 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.

Red curry paste (will be translated upon request) - hokkaido og blomkålssuppe m.m.

White Fire (will be translated upon request) – white chili sauce

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A very special chili sauce which protrudes somewhat from the usual. Den er meget koncentreret i smagen og en smule af den kan få en enhver ret til at smage som en tur til Østasien.

I do like the rather strong, because it is used in such small quantities – there must be a little bit to give strength also. The flavor is very intense.

Providing approximately. 7,4 dl

Ingredients:

Hvide chili – the number and strength aftertaste

2 dl risvineddike

150 gr palmesukker

15 gr salt

125 – 150 gr hvidløg

1 dl neutral olie

150 gr løg

150 gr ingefær

100 gr galangarod

ca 100 gr citrongræs

3 dl vand

Sodium benzoate

How to:

Clean white onions and cut into chunks.

Vask galangaen – scrubber the CE. with a grøntsagsbøste – and peel the ugliest part of the peel of, if anything it. You do not need to remove the rest. Cut it into small pieces.

Cut the top dry green piece of citrongræsstænglerne, cut the bottom root end and remove the outer leaves. Rinse them and cut them into slices.

Peel the ginger and cut into slices.

Vask chilien, skær stilken af og skær chilierne i et par stykker.

Come alt – except Atamon – to Dryden.

Simrer 30 minutter under låg.

Køler til den temperatur din blender kan håndtere.

Blend really well and passed through a sieve. The pulp is thrown out and the juice is poured back into the pot.

Koges, remove from heat and add Atamon.

Poured in small, rene, scalded, Atamonskyllede bottles which immediately closed and just turned a walk upside down and back again.

Note:

The sauce stand a bit in the bottle when it is – it means nothing. The shake just before use.

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Suggestions for use – kylling i 3 dage med White Fire

First Day: a good økokylling rubbed with olive oil and sprinkle with coarse salt. Sættes i kold ovn og steges 140 minutter ved 150 grader. Når der er 20 minutter tilbage af stegetiden, Brush the chicken with the White Fire. Serve with favorite accessories. I do often have a few narrow coarse flutes as a baker fifteen minutes just when the chicken comes out.

Thighs, drumsticks and wings eaten. Breast meat will keep for itself and all other (ben, skins were not eaten and everything smovs from roasting pan) stored in the refrigerator in a pan.

Second day: a few homemade coarse sandwich buns with chicken salad made on bryskødet, creme fraice, White Fire and whatever else you might want to put in. The picture shows white cucumber and Holy Mole and a little salt.

Third day: pot with chicken remains filled with water to the remains covered. The simmering with the lid on for an hour and sieve. The soup is poured back into the pot. If there is much fat as floats, you can remove some of it with a spoon.

You now have a super delicious because soup can be used with just what you want. Here I built the soup further by adding chickpeas and fresh tomatoes into chunks. Kogte det ved svag varme i 10-20 minutter. Blended with a hand blender and added coconut milk. Cooked quickly and tasted to the White Fire, ca 1 spsk æbleeddike og lidt salt.

Apple gelly with chili (will be translated upon request), cinnamon and cloves

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Ingredients:

1 – 1½ kg æbler, like cooking apples

Water

7 små stænger kanel eller tilsvarende stykker af en større

1½ toptsk hele nelliker

750 – 1000 gr sukker

fresh chili to taste

Gul Melatin

Sodium benzoate

 

How to:

Wash the apples and cut them into chunks – I think it's easiest to cut them into slices – and possibly. halving them by.

Pour water until you can see the water down into the pan between apples – it must not cover (see image). You can easily use less water – add your self how much flavor is in apples.

Apples are cooked in water with cloves and cinnamon until they are well tender – almost cooked to mush.

Mass drip off in a juice bag least a few hours – preferably overnight.

Scald the jars and rinse them possibly. i Atamonvand.

Finthak chilien.

The juice is measured and add to the pan. The goal you need to find uf of how much Melatin to be in. Bring the juice to a boil and then add the yellow Melatin as directed on package.

Add sugar and chilli and allow the gel to the boil for one minute. You can first try to use a smaller portion of sugar, taste and quick add more if you like. There is a big difference between acid unit in apples and thus how much sugar there seems appropriate – and not all forest ranks their jelly just cute.

Take it off the heat and add Atamon as directed on the bottle.

Pour the jelly in jars and let it cool before you close them.

 

Note:

If you are using immature apples or cooking apples, can possibly Melatien. omitted. Du skal så bruge ikke for store glas og lade dem stå til geléen er stivnet helt. Måske har du selv en gammel æblegelé opskrift som du blot skal tilsætte krydderierne. Chili can of course add the boiling apples and strained out if you'd rather have a clearer jelly – but I like the so pieces floating around in the finished product. It may sound like much cinnamon and cloves, it provides a strong and close spicy flavor: I think it works well with chili – use less if you like.

Caramel cooked pears with chili, caramel sauce and whipped cream (will be translated upon request)

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An old classic that deserves a revival iklædt suffered chili.

Here it is served with chili-mandel-krokant.

Opskriften er til 4 personer.

Ingredients:

4 store eller 8 små faste pærer

100 gr sukker

½ dl of water

1 tsp chili powder

a nip of salt

ca 20 gr smør

1 – 1½ dl piskefløde

 

How to:

Low CE. in portion chili-mandel-krokant.

Bulbs rinsed and peeled. Let the stem sit. Large bulbs makes sense to halve and remove core housing – most easily with a spoon, but small bulbs used throughout.

Sukkeret smeltes i en gryde ved middel varme.

Når alt sukkeret er smeltet røres vandet godt ud i.

The bulbs into the pot and heat is tempered immediately to very low. Vend pærerne godt rundt i siruppen og bliv ved med at vende dem forsigtigt nogle gange i løbet af de 5 – 10 – 15 minutter de nu står og simrer møre i karamellen. The time is dependent on how soft the bulbs was from the beginning. When they are almost done sprinkle salt and chilli powder to the pan and turning around.

Keep an eye on the caramel. There may need to be thinned with some more water on the way, so it does not become too thick and burns.

When the pears are tender, be they with a slotted spoon and dropped slightly by.

Stir quickly butter in the caramel into the pan and remove it from the heat. Pour the caramel into a bowl and let it cool.

Just before serving whip the cream stiff and fold with caramel. It looks fine if it does not stir out completely in, but just turned around a few times so it makes the 'stripes'.

If the caramel has become quite abundant stiff of standing – it can be whipped with floda instead. Just pour it in just the liquid cream and whisk it all together – it will be fine pin.

Serve the pears with cream / karamelblandngen and sprinkle any. with krokant.

Crunch with almonds and chili (or other nuts/seeds (will be translated upon request))

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Krokant er supernemt at lave og meget anvendelig i og til en lang række desserter og kager. Det kan drysses over næsten hvadsomhelst og bruges i eks. Apple Cake, is, chocolate cakes and more.

You can use whatever you feel like nuts and grains – like the mix if you like. The goals are not as important – but not low krokant before, you can use the recipe here as a starting point. Next time you might have more or less of sugar, salt or chilli. You can choose to chop the almonds / nuts before you get them in – I leave them all because I think it looks good to you see them clearly when krokanten cut..

Ingredients:

100 gr sukker

100 gr mandler eller andet (possibly. coarsely chopped)

1 lille tsk flagesalt

1 lille tsk chilipulver

 

How to:

Find the ingredients and target them by.

The sugar melted quietly over medium heat in a frying pan. It is important that the temperature is not too cold – then melts it never – or hot – so it burns quickly on. Keep a close eye on it.

When it is turned molten salt and almonds well around the sugar mass. Let stand a minute or two and heat through – tonsils may begin to pop, it must be good.

Just inside the shell of the heat Stir chili powder around the mass. Do not pour it in before, then it can Branka in the hot sugar mass.

Pour the mixture onto a baking sheet and let it cool completely.

Hak den i stykker på skærebrættet med en stor skniv når den er kølet helt og brug krokanten med det samme eller opbevar det i en lufttæt dåse.

 

Tips:

It is important to krokanten are kept in fully air-tight container in order not to become soft. maybe some. residual is delicious finely chopped on morgenhavregrynene or youghurten – or just as a snack.

Of course you can spice up your crunchy with everything except chili – Try the items. with cinnamon also. Chili and cinnamon Smag also fantastic together.

Marshmallows with chili (will be translated upon request) (and possibly. licorice)

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Marshmallows are me a source of great pleasure every time I rediscover them. De er så skønne frisklavede og geniale grillede. You can make them with all kinds of flavor, so they must then also be made with chili.

One time I bought some harlequin shaped some licorice-flavored. Unfortunately, they were very synthetic in flavor and rolled in too much candy sugar. So is it obvious to make them yourself. It is awfully easy and there are several recipes around the web – both with and without egg whites.

Those with egg whites are the easiest to get to succeed – så dem bringer jeg en opskrift på her.

Ingredients:

500 gr rå rørsukker

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

1 dl water

10 blade husblas

chili to taste – using a well-chilli, otherwise they taste by no

1 tsk ren vanillapulver eller korn fra en vanillastang eller 3 – 4 tsk vanillasukker (undlad vanilla in lakridsmodellen)

maybe some. licorice powder – jeg bruger 6 toptsk engelsk lakridspulver

Ingredients to roll them in:

1 dl flormelis

1 dl kartoffelmel

2 – 3 tsk lakridspulver til lakridsvarianten

How to:

Add husblas'en soak in plenty of cold water.

Mix powdered sugar, kartoffelmel and any. liquorice powder in 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 vanilla or licorice powder 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.

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.

I am considering making a tangy chili / lemon flavor – update the recipe when I get it tested.

Marshmallows - ready-to-serve Marshmallows med chili og lakrids

Jeg har lavet dem med 1 Habanero pr portion – it fits perfectly.

Chocolademousse with chili (will be translated upon request), grappa whipped cream and chili syrup cooked pear pieces

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This may be a good bet for a super easy dessert, where there is still something exciting to come by in taste.

The bulbs will sagten made one or a few days before they are needed – and mousse can also if you like the heavy and dense. If it should be light and fluffy, it must be made earlier than a few hours prior to use. I think it is absolutely fantastic on both Maad.

The mousse is just a classic dark chokolademousse with chili. I like my chocolate mousse quite dark and without cream – så jeg foretrækker denne opskrift og bruger gerne 80% chokolade i den. Therefore, it is not very sweet – just chocolate delicious.

Giver 4 – 6 portioner.

Ingredients:

1 dl rå rørsukker

1 dl water

1 fast pære

chili to taste

 

4 øko æg (maybe instead use. 4 pasteuriserede blommer og 4 pasteuriserede hvider)

140 gr mørk chokolade

chili to taste

 

1 dl piskefløde

1 spsk grappa (or else – i.e.. orange liqueur of some sort is a classic for chocolate)

1 tsk flormelis

How to:

Peel the pear, del den i 4 både og fjern kernehuset. Cut into slices on the short edge.

Clean the chilli and cut it into small cubes.

Of d, sugar, pear and chilli in a small saucepan and bring to the boil. Simmer over low heat, uncovered, for about. 10 minutes.

Put everything in a bowl, let it cool slightly and place it in the fridge – like the day after.

Melt the chocolate in a water bath at low heat in the dish as mousse must be assembled in.

Share while the eggs – whites in a large bowl and the egg yolks just kept short time in a small.

Finely chop the chilli as finely as you can and pour up to the egg yolks.

When the chocolate has melted, set the bowl on the chef's table to chokolade has approximately room temperature. I gently touches around it a few times along the way with a spatula and make sure to scrape any. chocolate down from sides of bowl.

Now whip the egg whites until stiff.

Stir egg yolks and chilli good in chocolate (it solidifies very quickly, so I use elmixeren the lowest gear), tilsæt hurtigt ca 1/3 af æggehviderne og fortsæt med at røre dem godt ud (still with slow mixing).

Væk med mixeren og vend de sidste æggehvider forsigtigt i massen – it is easiest with a spatula, I think. Although it must be carefully, must continue to be exactly no more stripes in – no longer, then slips the air bubbles out and those we will retain.

Hæld straks i 4 – 6 fine glas eller hvad du måtte ønske at servere i – and put them in the fridge.

Just before serving whip the cream with the spirits and icing sugar (icing sugar makes the cream can 'keep’ spirits and still whipped).

Add a layer of whipped cream on top of the mousse and top with chili pear and a little bit of syrup.

Tips:

Operating syrup you can use over the next few days in the kitchen – to example. quickly boil a small glass of fresh jam with what you just fruit – or you can try other good things for the.

Eventually made with a Aji Pineapple (could easily take a more) i pæren og 2 Aribibi Gusano i moussen.

Tropicana (will be translated upon request) – yellow fruity chili sauce

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A very versatile and delicious sauce that we at times almost daily use. The tropical flavor notes chamber does not, they could otherwise do in many sauces with the theme, but balanced fine of vinegar and strength from the chili. Garlic and onions gives the sauce something 'bottom’ in taste without to put your finger on what it is.

Certainly one of the favorites. Use it to marinade (salad, greens, fisk, meat), Catfish glaze, på pizzaen, som Chilisauce, a small spoonful of dessert, etc..

Tropicana (will be translated upon request)

Ingredients:

1 kæmpe ananas eller 2 mindre

2 store mango eller 3 mindre (Honey Mango if possible)

Yellow chili with fruit notes, i.e.. Ananas young citrus

3 økologiske citroner

300 – 400 gr ingefær

5 dl æblecidereddike (mild, i.e.. Urtekrams)

2 dl mild olivenolie

3 – 4 løg

1 hvidløg

300 gr rå rørsukker

75 – 100 gr salt, i.e.. Himalayas

maybe some. Sodium benzoate

How to:

Make all the ingredients ready. They may be mixed in a bowl, except onions and ½ cup of the oil.

Chilierne skylles og skæres i 4-5 stykker hver.

The onion cut into cubes – as. 1 cm

The garlic peeled and each clove minced in a few.

Ginger peeled and chopped into small cubes or just sliced.

Mango skrælles og skæres i stykker på ca .2 cm.

Pineapple skrælles, divided into quarters, stick and cut the flesh into pieces of approximately. 2 cm.

Lemons are washed and rind grated finely. It must be used together with the juice, der nu presses.

Heat ½ cup oil in a large saucepan – middle varme. Step logos look, they do not take color, men der sker ikke noget hvis de gyldner lidt.

Add the remaining ingredients – except Atamon – and bring to a boil. Leave to simmer on low heat about. 20 minutes.

Tag gryden af varmen og blend med en stavblender til massen er homogen og nærmest har konsistens som en tyk sovs. Do not have a stick blender, then cooling it off to a temperature as your regular blender or food processor can handle and give it a ride several times. Back to the pan with the.

Taste and. for more sugar, Vinegar and salt. Sukkerindholdet kommer an på din smag og hvor modne frugterne er.

Cook the mass and remove it from the heat. Add perhaps. Atamon for instructions on flasken.

Put into clean, scalded glass or small bottles, who is washed Atamon or spirits.

Be tightly closed immediately. Alternatives to Atamonen can henkoge glasses / flaskerne – but durability is so not that long when you open sauce.

The batch here gives approximately. 4 liter afhængig af frugternes størrelse.

Tropicana (will be translated upon request) - with labels

Among other things used:

Tropicana (will be translated upon request) - the pizza

Grilled corn (greased grill before lift)