Category Archives: Potluck

Sommar Bea

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Ingredients

  • butter 250 gram
  • schalottenlökar 2 pieces
  • kvist färsk dragon el inlagd på burk 1
  • hela vitpepparkorn 8 pieces
  • rödvinsvinäger 0.5 deciliter
  • Water 0.5 deciliter
  • yolks 4 pieces
  • chopped parsley 1 matsked
  • hackad färsk dragon 1 tbsp
  • salt and pepper

Lättast att lyckas med superb bea är att försöka hålla samtliga ingredienser på samma temperatur.

 30 mine, Sås för 4 port.

Do this

1 Börja med att smälta smöret på svag värme i en kastrull. När det är smält så ta av kastrullen från plattan men håll det fortfarande varmt.

2 Finhacka schalottenlöken och lägg den i en ny kastrull tillsammans med dragon, vitpeppar, vinäger och vatten. Koka upp och låt det reduceras till ungefär hälften.

3 Sila sedan av den reducerade lökskyn i en ny kastrull som står i ett vattenbad med hett vatten.

4 Rör ner äggulorna i skyn och vispa tills såsen tjocknar.

5 Tag nu bort kastrullen ur vattenbadet och häll sakta i det smälta smöret i en fin och tunn stråle under vispning.

6 Strö i lite hackad persilja och dragon, Season with salt and pepper.

Grundrecept Hamburgese the House

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4 portions
375 gr chuck
150 gr bringa
75 gr add
salt and pepper
8 discs American cheddar

1. Post kvarnmuntycket in the freezer well before grinding.
2. 80/20 fat is good if you achieve. Remove fat if too much, add suet if too little.
3. Cut stew beef into approximately 2*2 cm
4. Mix the meat and fat well in a bowl (if you separate it to check 80/20) and into the freezer until the pieces become a little stiff, not frozen.
5. Grind all the meat and stir gently to mix more.
6. Grind the mince a second time and collect gently together the mince in a bowl
7. Share in 4 aliquots. Each high should weigh 150 gr.
8. Shape gently each pile into a ball with your hands. Work quickly so the fat does not melt in your hands.
9. Add burgarbollarna on baking paper on an ink / cutting board and set in the fridge.
10. Heat the pan to really hot. Note! No frying fat in the pan.
11. Add in minced meat balls and fry a few seconds. Turn then the balls so that a light crackling formed on the top surface.
12. Press or smascha them with a steak weight or biffbankare until almost completely flat, as 1,5 cm. Salt and pepper
13. Fry on high heat in 2-3 minutes.
14. Carefully scrape off the burger from pan with spatula and flip the steak without the crispy surface falls off. Salt and pepper.
15. Fry other side 2-3 minutes until nice browned and slightly pink inside. Post 2 slices of cheese on each burger.

Share meanwhile bread and butter up your insides and toast in a frying pan next to. Rust even outsides.
Lift off the burgers and add in roasted bread.

Homemade burger with awesome accessories

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Hemmalda hamburgare

8 st

800 g chuck
150 smoked bacon
butter and canola oil

Trim off the membranes from högreven and cut into pieces.
Cut away the rind of bacon and cut into pieces.
Add all the meat in a bag and put in the freezer in less then 20 minutes.
Assemble the meat grinder on a household assistant and put a bowl under.
Take the meat out of the freezer and grind it.
Shape the eight flat burgers and fry in butter and canola oil in a hot frying pan or grill.

Caramelized onions

2 large yellow onions
butter and canola oil
1 tsp sugar
1/2 teaspoon salt
1/2 cups water

Slice the onion and fry golden brown in butter and canola oil with the sugar and salt.
Add the water and cook into the onions on low heat.

Deep-fried French fries

4 portions

6 large floury potatoes
1/2 liter rapsolja
salt

Peel the potatoes and cut into sticks.
Heat the canola oil in a pot.
Have a pot lid handy in case the oil should happen to catch fire.
Spend some potatoes at a time and fry until lightly color.
Then take it up with a slotted spoon and drain on paper towels.
When all potatoes förfriterats, the fried a second time and then it will get golden brown color.
When it has let it drain on paper towels.
Season with salt and serve immediately rather.

Homemade Bun

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Hamburgerbröd
ger ca 10 bread

2,5 cups water
0,5 cups milk
1/4 pkg and St.
2 tablespoons granulated sugar
2 teaspoon salt
1 medium egg
40 g butter (as 2 tbsp)
525 g strong bread flour or flour manitoba (as 8,5 dl)

Do this:
1) Melt the butter, fold into water, milk and heat to 37 grader.
2) Crumble the yeast in the liquid and stir until dissolved.
3) Beat the egg.
4) Take the household assistant and mix the dry ingredients in a bowl. Add the yeast liquid and the beaten egg.
5) Let knead for about 10 minutes with dough mixer. Double the time if you run manually.
6) Cover the bowl with plastic wrap and prover to double size (as 1-2 t)
7) Take out the dough and divide into 10 bitar. Shape into buns, Place on a baking sheet and flatten slightly with your hand.
8) Cover with a kitchen towel and let rise until double in size (as 1-2 t)
9) Brush with an egg yolk
10) Bake on 200 degrees in approximately 13-15 minutes or until golden brown.
11) Allow the loaves to cool slightly and then add the hamburger bread in a plastic bag so they become really soft.

The breads freeze well.

Moberg's burger with home made burger bread

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4 people

Hamburger:

600-700 g ground beef
salt and pepper
2 msk worcestershiresås, or brandy
olive oil

Hamburgerbröd:

25 g yeast
6 cups water, lukewarm
2 teaspoon salt
13 cups flour
Water, for brushing

Coleslaw:

7 dl cabbage, finstrimlad
1 st morot, riven
1 Each onion, small, finstrimlad
1 dl crème fraiche
0,5 dl majonnäs
2 tablespoons whipping cream
2 tsp French mustard
1 teaspoons of granulated sugar
salt and pepper

HAMBURGER

Add the minced meat in a bowl and add salt and pepper.
Stir in worcestershire sauce or brandy and work together to a smooth mince.
Shape the mince into burgers with hands.
Press hard so that they hold together during cooking.
Rub the burgers with a little oil just before you put them on the grill.
Roast them for 2-3 minutes on each side. They may be a bit pink inside.
Place steaks in homemade hamburger buns and top them with cheese, tomatoes, onions, pickles and lettuce.
Spread with mustard and ketchup possibly. Servera med coleslaw.

HAMBURGERBRÖD

Grind the yeast in a bowl.
Dissolve in the water and add the salt and flour.
Work dough in a food machine for 2-3 minutes (Hand double time) or until it has settled. The dough should be sticky.
Let rise under a cloth in 2 hours.
Preheat the oven to 250 grader.
Divide the dough and shape it into bite-sized rolls (knead not!).
Place the buns on baking sheet covered with parchment paper and let them rise under a cloth for another 10-15 minutes.
Brush with water and bake the loaves in then 5 minutes.
Lower the oven to the 150 grader (open the oven door to reduce heat quickly) and bake the loaves in a further approximately 15 minutes.
Let them cool on a rack without a kitchen towel.

COLESLAW

Mix all ingredients in a bowl. Stir well.
Let coleslaw stand in the refrigerator for a while before serving so the flavors are thoroughly mixed.

Rostbiff, Cream Sauce and peers

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Sunday Roast on a Saturday

Brown the roast in cast iron pan.
Sweat the carrots and onions to get the flavors.
In the water so it almost covers the meat.
I with onions and vegetables.
Bay leaves, allspice are now in the pot.
Simmer until clear.

Of 0,5 liters of cream and 0,5 liters of cooking juices and place in a saucepan.
In a little black currant jelly and possibly a little mustard. Boil down the sauce to desired consistency.

Cook up some brussel sprouts with a lökbit, morotsbit and some butter.

Serve with freshly boiled floury potatoes and Brussels sprouts.

Milk for the little ones and a cold beer for the adults.

Enjoy!
El Sunko

Boil ham and GRILL AFTER COATING WITH EGG AND BREADCRUMBS, boil cabbage soup at skinkspat

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This year, as usual bought the ham in the hall. Best raw material but DJA… animals.
Only 1 once a year so it does not so much.

Add the ham in salted cold water.
Skim off as it boils up.
After all the foam is gone, add the 1,5 onions and 1,5 carrots.
Cut them into large pieces.
Add the white pepper, a little allspice and bay leaves.
Låt nu koka i ca 1 tim/kg. It is best to stop at a thermometer in the ham and let it come up in 70 gr C.
Let it simmer all the time, ie, do not boil.
When the ham is're done, leave the ham remain in the saucepan in its broth overnight (12 hours).
Take it out of the pan and GRILL AFTER COATING WITH EGG AND BREADCRUMBS.
Griljera i ca 10 -15 min på 200 gr.

Browning the top:
1dl Swedish senap
Lite coleman senapspulver
1,5 msk honung
1-2 tablespoons sugar
2 yolks
A little dash of brandy if you want.

Smudge in the buttock with griljeringen and pour in breadcrumbs.
Place ham on a rack with a print during.

Skinkspadet freezes you up and run the cabbage soup on Christmas Day or ngn day ahead during Christmas.

Cabbage Soup:
Use skinkspat from julskinkekoket.
Cut the cabbage into pieces and place in a saucepan. 1,5 Cabbage is about right.
Pour the syrup while you roast the cabbage so that it gets some color.
Pour as the cabbage down in the skinkspat (a new large saucepan).
Add the allspice to taste, equally so of salt depending on how salty skinkspat was from skinkkoket.
When the cabbage has cooked ready to insert the whole sausages.
Pull the pan from the stove and allow to rest for a 15 minutes.

Eaten with ham sandwich as accessories.
Ice cold milk are good for, likewise a cold beer.

Enjoy!