Category Archives: Recipes

Habanera sauce / Chili sauce

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Ingrediencer:

  • Chilifrukter,12 st (type bell pepper).
  • Yellow onion, 2 pcs medium-sized
  • Garlic cloves, 2 st
  • Salt, 2 tbsp
  • Olive oil, 2 tbsp
  • Chilipulver, 2 tsk
  • Sugar, 2 tbsp
  • Plum tomatoes, 6 st
  • Apple cider vinegar, 150 ml
  • Fresh apple juice, 250 ml
  • Spices …

Do this:

  1. Add chili, onions, garlic in a food processor and a generous pinch of salt and run for a minute in the mixer until everything is chopped / finely chopped.
  2. Put everything in a warm (medium heat) “high” frying pan in which you have a little olive oil first (as 2 tbsp) before you put everything in the pan.
  3. When it has started to simmer, add 2 tablespoons chili powder.
  4. After a minute you add 2 tablespoons granulated sugar
  5. Let simmer for approx 10 minutes
  6. Run the tomatoes in the food processor until finely chopped and add the tomatoes to the frying pan
  7. Add 150ml apple cider vinegar to the frying pan
  8. Add the apple juice
  9. Let simmer for approx 20 minutes
  10. Season with a little salt / pepper if you want
  11. Run everything in a blender until the mass becomes “liquid / sauce”
  12. If you want it smooth, everything runs through a fine strainer
  13. Pour into bottles that you have of course run in the oven on 100 degrees in 10 my alt in boiling water bath to get rid of all bacteria

Enjoy !

Casserole bread

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Ingredients

  • 25 g yeast
  • 6 cups flour
  • 1 msk honung
  • 3 cups water, fingervarmt 37 grader
  • salt

Do this

  1. Dissolve the yeast in the lukewarm water. Add salt and honey and mix again.
  2. Add the flour, a little at a time and mix until you have a smooth dough. Mix the dough until it starts to drop from the edges. Sprinkle with a little flour and leave to rise under a cloth 2 h or to double size.
  3. Turn the dough upside down on a floured baking surface. Sprinkle some flour over the dough and fold in the edges. The dough can be a bit sticky so rinse your fingers in a little water to make it easier to work with the dough. Put the dough back in a floured bowl with the seam side down.
  4. Let ferment under cloth for approx 30 min to. Preheat the oven to 230 degrees and set your Stenfors Cast Iron Pot with the lid on.
  5. Take out the cast iron pot and pour in some neutral oil. Turn the dough upside down on a floured baking surface and then place it with the seam in the pan. Put the lid on and set the pot in the oven in 30 mine.
  6. Then remove the lid and bake for approx 15 minutes more to get an even finer color on the bread.
  7. When the bread is ready, carefully lift the bread out of the casserole and let it cool before enjoying it..

Sausage Pasta

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According to Per Morberg…

Ingredients

4 portions

  • olive oil, for frying
  • 3 garlic clove
  • butter, for frying
  • 4 fresh salsiccia sausage
  • 2 cup heavy cream
  • 3 dl passed tomatoes
  • 2 msk tomatpuré
  • 1-2 dl white wine
  • oregano (some twigs)
  • thyme twig (some twigs)
  • 4 port pasta (of favorite variety)
  • salt
  • Black Pepper, nymalen
  • parsley (some twigs)

Do this

  1. Cook any pasta according to the instructions on the package.
  2. Heat a small pan with olive oil and squeeze in the garlic. Saute it for a while without letting it take on color and pour into a small bowl.
  3. Set the pan back and heat it up again with a dollop of butter and a little oil. Break up the sausages and squeeze the filling into the saucepan. Let it simmer for a while so it gets a little color.
  4. Pour the garlic back into the pan and pour over the cream and the passed tomatoes. Add the tomato puree and white wine. Taste with herbs and let simmer for a while.
  5. Pour off the pasta water and pour the pasta directly into the sauce and mix again. Serve with a few turns from the pepper mill and a green sprig of parsley.
  6. Sort your onion shells and skin from the sausages for recycling and enjoy your pasta dish!

Classic Cream Sauce

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Ingredients:

This gives approx 2,5 dl finished sauce

  • 0,5 yellow triple, sliced
  • 0,5 red apple, in pieces
  • a few sprigs of thyme
  • butter, for frying
  • 2 cups veal stock (see the lesson on funds and broth)
  • 2 cup heavy cream
  • 1 tablespoons blackcurrant jelly
  • 1 tsp anjovisspad
  • a pinch of salt
  • ev. 1-2 tsk maizena + 1-2 teaspoon water
  • a dollop of butter, to shine with

Do this:

  1. Fry onion and apple and thyme in a little butter on medium heat for about 3-4 minutes to get the sweetness in both onion and apple.
  2. When you have a nice color of onion and apple, add the veal stock. Reduce and cook until half is left.
  3. Add cream and cook to a fine consistency, just a few minutes.
  4. Taste with jelly and anchovy spatula to get a nice umami taste.
  5. Skip, but taste yourself.
  6. Strain your cream sauce and make sure to squeeze the onion and apple through the strainer so you get the sweetness and acidity in the sauce.
  7. If you think the sauce is too thin, ride it with the cornstarch mixed with water.
  8. Whisk, bring to the boil and feel the texture. Add a little more if you want a thicker sauce.
  9. Just before serving, blanch the sauce by adding a dollop of butter to further enhance the taste.

Thick ribs

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Ingredients:

Step no 1: Sätt ungen på 150 gr C

  • 1,2 kg thick ribs
  • 1 small piece of fresh ginger Approx 10-15 pcs whole allspice
  • 1-1,5 Each star anise
  • 10-15 st whole cloves
  • 1 tsp yellow mustard seeds
  • 1 tablespoons brown sugar
  • 2 msk japansk soja
  • 2 tbsp runny honey
  • salt black pepper

Then do this:

  1. Beat all the spices in a mortar to a good grind
  2. Salt and pepper the ribs on both sides in a form.
  3. Rub the ribs with all the other spices, soy and honey.
  4. Put everything in a double foil package so that it is really tight
  5. Leave the foil package in the middle of the kid ( in a form) approximately 2 hours.
  6. Take out the ribs, raise the heat in the oven to 220 gr C
  7. Place the ribs on a wire rack with an ink underneath.
  8. Brush over everything that has turned into marinade in the foil package on the ribs
  9. Put in the oven for approx 15-20 mine or until the ribs have received nice heat.
  10. Make a good one cream sauce, boil potatoes and serve the ribs with cream sauce and boiled potatoes and possibly a little blackcurrant jelly

Pasta with Saffron and Pancetta

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Ingredients:

  • 400 gram pennepasta
  • 1 package saffron (0,5 gram)
  • 200 gram bacon
  • A bunch of asparagus
  • 1-2 cloves of garlic
  • 2 schalottenlökar
  • Fresh parsley
  • Lemon
  • Olive oil
  • Butter
  • 1,5 dl white wine (preferably the same as tips for food)
  • 2,5 cup cream
  • Pecorino

Do this:

  • Cut the pancetta into small pieces and place in a cold frying pan on the stove – put on the plate.
  • Finely chop the shallots and garlic.
  • Cut the asparagus in 1 cm long pieces
  • Grate the pecorino on the side of the grater as “pops out
  • Add the shallots and a little olive oil to the pan when the pancetta has a nice color .
  • Add a dollop of butter together with the garlic when the onion has started to become transparent, stir.
  • Add the wine and then the asparagus.
  • Dilute the saffron in a little water in a mug and pour the mixture into the frying pan.
  • Add cream and bring to the boil. Then lower the heat, squeeze in a little lemon juice and let the sauce simmer.
  • Boil plenty of salted pasta water and add the pasta. Cook for a few minutes shorter than what is stated on the package.
  • Save a mug of pasta water before pouring off the water.
  • Add a little pasta to the frying pan at a time – make sure you do not use too much pasta for too little sauce.
  • Rather wait and dilute gradually with the pasta water.
  • Serve in a half-deep plate and top with pecorino.

Bon Apetit!

Chocolate sorbet

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Ingredients:

  • Sugar syrup on 5 dl water and 5 cup sugar
  • 3 dl orostad kakao
  • A dark chocolate cake without fat (70% kakao)
  • 1 ½ dl glucose syrup
  • Sea salt
  • Olive oil

Do this:

  1. Boil water to sugar to a syrup.
  2. Remove from the heat and add the chocolate and cocoa and let it cool.
  3. Turn the chocolate flavor into a sorbet.
  4. Serve the ice cream with a little flake salt and a little olive oil

Saffron buns

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Roy Fare's cruel saffron buns !

Fördeg

  • 500 g milk [5 dl]
  • 50 g yeast
  • 1 g saffron
  • 520 g wheat flour [8,5 dl]

you

  • 150 g butter, room temperature
  • 170 g strösocker [2 dl]
  • 2 g salt [2 krm]
  • 320 g wheat flour [5,5 dl]

Mandelfyllning

  • 250 g marzipan
  • 25 g strösocker [2 tbsp]
  • 3 g vanilla sugar [1 tsk]
  • 120 g butter, room temperature

Brushing and decoration

  • 1 eggs
  • sweet almond, hyvlad
  • powdered sugar

Do this

  1. Saffron dough
    Start with a pre-dough. Heat the milk with the saffron until finger-warm and dissolve the yeast in it. Mix the milk with the wheat flour, knead into a fine dough. If you have a kitchen assistant, I recommend you use it with a hook, then run the dough in 5 minutes. Leave with a cloth over and rest in 15-20 mine.
  2. Mix in the remaining ingredients in the dough and run at medium speed until the dough feels smooth, glossy and begins to drop edges. If you do not have a kitchen assistant then it is important that you knead until you can no longer bear it, only then is it ready.
  3. Let the dough rest under a cloth for approx 20-30 minutes so the dough releases its tension.
  4. Mandelfyllning
    Mix almond paste with powdered sugar and vanilla sugar. Mix in a little at a time of the butter until you have a smooth and fine filling.
  5. Roll out the dough, ca 45×70 cm and approx 0,5 cm thick dough on a lightly floured table.
  6. Spread the filling evenly over the dough.
  7. Grab the top of the dough and fold it over so that you get half a fold. Divide the dough into oblong strips and make small knots by twisting the strip around two fingers like a ball. Place the buns on a sheet of parchment paper. Let ferment properly under a cloth in 1-2 hours.
  8. Preheat the oven to 200 grader. Brush the buns with egg and sprinkle with planed almonds and powdered sugar. Bake in the middle of the oven in 13-15 mine until your saffron buns have a nice golden brown color.

Curry chicken with rice

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Ingredients

  • 900 gr chicken thigh fillet
  • 1 dl neutral yogurt
  • 4 msk garam masala
  • 1/2 tbsp turmeric
  • oil for frying
  • 2 yellow onions
  • 1 piece of fresh ginger
  • 4 cloves of garlic
  • 1 fresh green chili
  • 3 tomatoes
  • 2 cups water
  • Salt and black pepper
  • 1 pot fresh coriander
  • A few sprigs of fresh mint

Do this:

Divide onions, garlic, ingefära, into smaller pieces and place in a pan with a little oil and fry a little.

Cut the green chili into smaller pieces and place in the pan. Let everything simmer so it gets a little color.

In with 3 tablespoon garam masala and let fry a little and then in with the tomatoes cut into smaller pieces. put in 2 dl water and simmer in 20-25 minutes.

Place chicken thigh fillet on a serving platter for marinating. add yogurt, 2 tablespoons garam masala and half a tablespoon of turmeric and let marinate for a while.

After the vegetables have simmered in 20 minutes , run everything in a mixer until smooth.

Fry the files in the same pan as you had the vegetables in. Add the curry paste and bring to the boil 20 mine with lid on.

Flavored rice

  • 4 dl basmatiris
  • A little oil
  • 2 laurel
  • 2 st whole green cardamom
  • 1 pinch whole cumin
  • 1 kanelstång
  • 5,5 cups water
  • A little salt
  • Soak rice in for at least 25 mine with really with water.

Do this with the rice:

Pour oil into a saucepan, in with bay leaf, cinnamon stick and spices and let simmer a little, then in with the rice.

In with a pinch of salt. Let the rice simmer a little before you put it in the water.

Cook until water is completely absorbed, 15-20 mine.

Garam masala

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According to Markus Aulajay

Ingredients:

  • 3 tablespoons korrianderfrön
  • 2 tablespoons whole cumin
  • 1 kanelstång
  • 5 laurel
  • 1 tablespoons whole black pepper
  • 1 teaspoon brown mustard seeds
  • 1 tablespoons whole green cardamom
  • 1 tablespoons whole black cardamom
  • 1 tablespoons whole cloves
  • 1 tablespoons fennel seeds
  • 3 dried fenugreek
  • 4 dried red chili

Do this:

Roast all the spices in a frying pan for a few minutes.

Then run everything in a blender to a spice mixture.