Category Archives: Mat

Chokladsorbet

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ingredientes:

  • Sockerlag på 5dl vatten och 5 dl socker
  • 3 dl orostad kakao
  • En mörk chokladkaka utan fett (70% kakao)
  • 1 ½ dl glukossirap
  • Flingsalt
  • azeite

Gör så här:

  1. Koka upp vatten till socker till en sockerlag.
  2. Dra av från värmen och lägg i choklad och kakao och låt det svalna.
  3. Kör chokladsmaken till en sorbet.
  4. Servera glassen med lite flingsalt och lite olivolja

Baguette Fantastic

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Sandwich Baguettes – (75% hydration)

  • 5 g instant yeast
  • 375 g water (~40 C)
  • 500 g all-purpose or bread flour
  • 10 g de sal

Mix the Dough – 8:00 to 8:25 AM

  • Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible.
    • Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
  • Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. The dough will be very sticky. Cover with plastic wrap and let rest for 15 minutes.
    • Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start stretching and folding

Bulk Ferment (1st Ferment) + Stretch & Folds – 8:25 to 9:55 AM

  • Once rested, perform a stretch and fold by grabbing a corner of the dough in the bowl, lift straight up to stretch the dough as high as it will go without tearing and fold over to the other side. Rotate the bowl and perform three more reps of stretch and folds. Once folded, turn the dough over onto itself, cobrir, and let rest another 25-30 minutes. This is one set of a stretch and fold, perform 3 more sets with 25-30 minutes rest in between.
  • For each stretch and fold set, the dough should feel more elastic and stretch further without tearing with some air bubbles present
    • Note: The stretch and fold method is better suited than kneading for a high hydration dough such as this because the dough is naturally sticky and this method reduces hand contact. Additionally, the stretch and fold will allow for an open crumb when baked because the air isn’t pushed out of the dough.
  • After the final set of stretch and folds, test for gluten development by stretching up the dough very thin to see if it is slightly translucent before tearing.
    • Note: The gluten window test is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a slightly translucent window, let rest another 25 minutes and perform another set of stretch and folds.

Divide dough + Shape Baguettes + Proof (2nd Ferment) – 9:55 AM to 11:10 AM

  • After the last stretch and fold, sprinkle some flour on the work surface. Using a bench scraper, divide the dough into 6 equal portions (roughly 145-150 grams each). Cover the dough pieces with a clean towel and let rest for 15 minutes.
  • Once rested. Spritz baking spray (like PAM) on your hands, the work surface, and the piece of dough.
  • Using your fingertips lightly press and stretch and piece of dough into a rectangle about 6 inches wide. Fold the top edge of the dough down to the center, pressing lightly to tighten the dough and form an edge. Fold the dough in half to form a seam at the bottom of the dough. Using the heel of your hand, lightly press to seal the seam of the dough. Now you should have a log of dough, seal side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 18-20 cm long. Now place a hand on each end of the dough with harder pressure and roll the dough in the opposite direction with each and to create a tapered baguette with a twist.
    • Note: For shaping, just take a look at the video, it’s hard to explain in words lol.
  • Shape each baguette and place on a baking sheet sized piece of parchment paper. 2 pieces of parchment paper, 3 baguettes on each. Cover with a towel and let proof until about 1.5 times in size, 45-60 minutes

Oven set up – 10:55 AM to 11:10 AM

  • With 15 minutes of proofing left, preheat the oven to 230 C on the convection setting, 245 C regular. Fill a 33×23 cm baking pan halfway with water and place on the bottom rack of the oven. Place a metal baking sheet on the middle rack.
    • Note: The pan of water will help create a steamy environment for a crisper crust and the baking sheet will be preheated so the baguettes can be slid on with the parchment paper and immediately start baking for faster oven spring.

Bake – 11:10 AM to 11:35 AM

  • Using a razor or really sharp knife, score the proofed baguette with one long slash at a 45-degree angle to allow for oven spring.
  • Pull the preheated baking sheet out of the oven and slide the parchment paper with the baguettes onto it. Place the baguettes on the middle rack and spritz them with a spray bottle of water.
  • Bake for 5 minutes, rotate the pan, spritz the baguettes one more time. Continue baking for another 12-15 minutes until the crust is golden brown, crispy, and the bread sounds hollow when thumped.
  • Let cool completely on a wire rack before slicing.

Pãezinhos de açafrão

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Os incríveis pãezinhos de açafrão de Roy Fare !

Fördeg

  • 500 g de leite [5 dl]
  • 50 g jäst
  • 1 g açafrão
  • 520 g farinha de trigo [8,5 dl]

Grau

  • 150 g smör, rumstempererat
  • 170 g strösocker [2 dl]
  • 2 g de sal [2 krm]
  • 320 g farinha de trigo [5,5 dl]

Mandelfyllning

  • 250 g mandelmassa
  • 25 g strösocker [2 msk]
  • 3 g açúcar baunilhado [1 tsk]
  • 120 g smör, rumstempererat

Escovar e enfeitar

  • 1 ovos
  • amêndoas doces, planejado
  • açúcar pérola

Gör så här

  1. Massa de açafrão
    Comece com uma entrada. Aqueça o leite com o açafrão até aquecer os dedos e dissolva o fermento nele. Misture o leite com a farinha de trigo, amasse até obter uma massa fina. Se você tem um ajudante de cozinha, recomendo que use-o com gancho, depois passe a massa 5 minutos. Deixe descansar com um pano por cima 15-20 meu.
  2. Misture os ingredientes restantes na massa e corra em velocidade média até que a massa fique lisa, brilhante e começando a cair nas bordas. Se você não tem ajudante de cozinha, é importante que você amasse até não aguentar mais, só então está pronto.
  3. Deixe a massa descansar sob um pano por aprox. 20-30 minutos para que a massa libere a tensão.
  4. Mandelfyllning
    Misture a massa de amêndoa com açúcar refinado e açúcar baunilha. Misture a manteiga aos poucos até obter um recheio macio e bonito.
  5. Abra a massa, cerca de 45×70 cm e aprox 0,5 cm de massa grossa sobre uma mesa levemente enfarinhada.
  6. Espalhe o recheio uniformemente sobre a massa.
  7. Pegue a parte superior da massa e dobre-a para fazer uma meia dobra. Divida a massa em tiras oblongas e faça pequenos nós torcendo a tira em torno de dois dedos como uma bola. Coloque os pães em uma assadeira forrada com papel manteiga. Deixe crescer bem sob um pano 1-2 timmar.
  8. Sätt ugnen på 200 grader. Pincele os pães com ovo e polvilhe com amêndoas lascadas e açúcar pérola. Asse no meio do forno 13-15 min até que seus pães de açafrão tenham adquirido uma bela cor marrom dourada.

Frango ao Curry com Arroz

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ingredientes

  • 900 gr kycklinglårfilé
  • 1 dl neutral yogurt
  • 4 msk garam masala
  • 1/2 msk gurkmeja
  • olja till stekning
  • 2 gula lökar
  • 1 bit färsk ingefära
  • 4 vitlöksklyftor
  • 1 färsk grön chili
  • 3 tomater
  • 2 dl vatten
  • Sal e pimenta preta
  • 1 kruka färsk koriander
  • Några kvistar färsk mynta

Gör så här:

Dela lök, vitlök, ingefära, i mindre bitar och lägg i en panna med lite olja och fräs lite granna.

Skär upp den gröna chilin i mindre bitar och lägg i pannan. Låt allt fräsa så det får lite färg.

I med 3 msk garam masala och låt fräsa lite och sen i med tomaterna som skurits i mindre bitar. Lägg i 2 dl vatten och låt sjuda i 20-25 minutos.

Lägg kycklinglårfilé på ett uppläggningsfat för marinering. lägg i yogurt, 2 msk garam masala och en halv msk gurkmeja och låt marinera en stund.

Efter att grönsakerna sjudit i 20 minutos , kör allt i en mixer till slät massa.

Fräs på filerna i samma panna som du hade grönsakerna i. I med currypastan och låt koka i 20 min med lock på.

Smaksatt ris

  • 4 dl basmatiris
  • Lite olja
  • 2 folha de louro
  • 2 st hel grön kardemumma
  • 1 nypa hel spiskummin
  • 1 kanelstång
  • 5,5 dl vatten
  • Lite salt
  • Blötlägg ris i i minst 25 min med riktigt med vatten.

Gör så här med riset:

Häll olja i en kastrull, i med lagerblad, kanelstång och kryddorna och låt fräsa lite, sedan i med riset.

I med en nypa salt. Låt fräsa riset lite lite grann innan du lägger i vattnet.

Koka tills vatten absorberat helt, 15-20 meu.

Garam masala

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Enligt Markus Aulajay

ingredientes:

  • 3 msk korrianderfrön
  • 2 msk hel spiskumin
  • 1 kanelstång
  • 5 folha de louro
  • 1 msk hel svartpeppar
  • 1 colher de chá de sementes de mostarda
  • 1 msk hel grön kardemumma
  • 1 msk hel svart kardemumma
  • 1 msk hel kryddnejlika
  • 1 msk fänkålsfrön
  • 3 torkade bockhornsklöver
  • 4 torkade röda chili

Gör så här:

Rosta alla kryddor i en stekpanna några minuter.

Kör allt sedan i en mixer till en kryddblandning.

Bebida de sabugueiro com espumante e tomilho

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ingredientes

  • 3/4 dl vatten
  • 3/4 dl strösocker
  • 4 timjankvistar
  • 2 1/2 dl koncentrerad flädersaft
  • 1 1/4 dl pressad citronjuice
  • 75 cl torrt mousserande vin
  • isbitar

Gör så här

Värm vatten, socker och timjan i en kastrull tills sockret löst sig. Låt svalna och dra i 30 minuter.Starta timer

Sila och blanda timjansockerlagen, flädersaft och citronsaft.

Häll upp i glas med is och häll sedan på det mousserande vinet och servera.

Brynt smörglass med valnötter (köket.se)

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Du behöver:

  • 500 g de leite
  • 500 g grädde
  • 50 g glykos
  • 125 g strösocker
  • 125 g mörkt muscovadosocker
  • 240 g äggula
  • 1,5 gelatinblad
  • 30 g smör, brynt
  • 7 g de sal
  • 2 dl valnötter

Gör så här:

  1. Blötlägg gelatinbladen i kallt vatten.
  2. Vispa ihop strösocker, muscavadosocker och äggulorna i en bunke till en fluffig konsistens.
  3. Bryn smöret i en kastrull på medelvärme. Vispa hela tiden. När smöret börjar få färg är det klart, ställ åt sidan.
  4. Koka upp mjölk, grädde och glykos i en kastrull.
  5. När mjölkgrädden har nått kokpunkt, häll vätskan försiktigt över äggblandningen under omrörning med visp och sedan tillbaka i kastrullen. Sjud försiktigt till 82 grader. Vispa hela tiden i botten.
  6. Smält i gelatinbladen i gräddblandningen och blanda i smör och salt.
  7. Sila och kör i glassmaskin till önskad konsistens, blanda på slutet i krossade valnötter.
  8. Lägg glassen i frysen, sen i magen.