Hemgjord inlagd ingefära
Skala 200 gram ingefära och lägg i väl saltat vatten över natten. Skölj och lägg i påsen med 2,5 dl risvinäger, 0,5 dl vatten samt 2,5 tsk socker. Låt ligga i kylen en vecka. Ta upp ingefäran och servera den så tunt skivad som möjligt.
viaSushi recept, hemgjord sushi, maki och sashimi | matartiklar.
Staffordshire oatcakes
Ingredients
225g/8oz fine oatmeal
100g/3½oz wholemeal flour
100g/3½oz plain flour
1 tsp quick-action yeast
pinch salt
825ml/1 pint 9¾fl oz water
1 tbsp baking powder
12 tsp vegetable oil
24 rashers streaky bacon
*
1 tbsp olive oil
*
150g/5¼oz chestnut mushrooms, cut in half
*
300g/10½oz mature cheddar cheese, grated
Preparation method
1.
Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.
2.
Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.)
3.
Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.
4.
Once ready to cook the batter, whisk in the baking powder until well combined.
5.
Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter.
6.
Fry the oatcake for 1-2 minutes, or until golden-brown on one side.
7.
Flip the oatcake and fry for a further minute, or until golden-brown on both sides.
8.
Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.
9.
Repeat the process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.
10.
Meanwhile, preheat the grill to its highest setting.
11.
When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.
12.
Meanwhile, heat the olive oil in a separate frying pan over a medium heat.
13.
Add the mushrooms and fry for 3-4 minutes, or until golden-brown and cooked through. Set aside and keep warm.
14.
Meanwhile, heat a frying pan over a medium heat until hot. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it.
15.
Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place two grilled rashers of bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted.
16.
Repeat the process with the remaining vegetable oil, oatcakes, bacon, mushrooms and cheese.
17.
Serve immediately.
Rårörd rabarbersaft
Saften rårörs i hushållsmaskin och helst då i en med hel botten. Saften blir vackert rosaröd och underbart god. Späd 1+5 och förvara den i kyl eller frys.
Ingredienser1,5 kg rabarber1,75 kg strösocker6 st citroner, 4 del pressad saftTillagning1. Skala och skiva rabarbern tunt. Blanda den med socker och citronsaft i en hushållsmaskin med degkrok eller vinge och låt maskinen gå sakta 1 timme.2. Häll bärmassan genom en silduk och låt saften självrinna i 30 min.3. Häll upp saften på rengjorda flaskor eller i burkar. Förvara i kyl eller frys.
viaRårörd rabarbersaft – Recept – Safta och sylta | Allt om Mat.
24 rutor Ingredienser
125 g smör
1,5 dl mjölk
1,5 dl vaniljyoghurt, (2 %)
3 st ägg
1,5 dl strösocker
5 dl vetemjöl, (300 g)
1 msk bakpulver
2 dl blåbär + 2 msk vetemjöl, (100 g)
Limesmul:
75 g smör
1,5 dl vetemjöl
1 dl strösocker
1 msk vaniljsocker
1 msk rivet limeskal
Tillbehör:
blåbär
vaniljglass
Tillagning
1. Sätt ugnen på 175°.
2. Smält smöret och tillsätt mjölk och yoghurt. Dra kastrullen från plattan. Vispa ägg och socker vitt och pösigt. Tillsätt smör- och mjölkblandningen under omrörning. Blanda vetemjöl och bakpulver i%2
viaBlåbärskaka med limesmul – Recept – Kakor och bullar | Allt om Mat.
Vegetarisk lasagne med linsröra
4 portioner
Ingredienser
färska lasagneplattor, för fyra portioner
250 g keso, grillad paparika eller naturell
Linssalsa:
2 dl röda linser
4 st schalottenlökar, hackade
1,5 st torkad piripiri
1 tsk socker
4 dl passerade tomater
Grönsakssalsa:
2 dl fint tärnade grönsaker, paprika, tomat, rödlök, gurka
2 msk äppelcidervinäger
8,67 msk olivolja
salt och svartpeppar
Tillagning
LINSSALSA:
1 Skölj linserna i kallt vatten.
2 Fräs linserna i oljan med hackad lök och vitlök tills löken är genomskinlig.
Smula över piri-piri och strö över socker. Häll i tomaterna och låt puttra tills linserna är mjuka, cirka 20 minuter.
GRÖNS
viaVegetarisk lasagne med linsröra – Recept – Huvudrätter Gratänger | Allt om Mat.
Lemon Meringue Frozen (Greek) Yogurt
makes about 1 1/2 quarts
1 teaspoon unflavored gelatin
1 tablespoon arrowroot
1 cup 1% milk
2 extra-large eggs, separated
2 cups plain Greek yogurt
2 tablespoons lemon juice
1 teaspoon lemon zest
generous 1/3 cup agave nectar
Put gelatin and arrowroot in separate bowls. Add about 2 tablespoons of milk to each and stir well. Set aside.
Whisk together remaining milk and egg yolks in a small sauce pan and heat over medium low. Stir in gelatin mixture, and heating and stirring until mixture has thickened and gelatin has dissolved. Stir in arrowroot, heat for a minute more, and then remove from heat. Take care not to boil this mixture. Transfer to a bowl and let cool.
In a separate bowl, whisk together greek yogurt, lemon juice, lemon zest, and agave. Once egg yolk mixture has cooled, whisk it into yogurt mixture until thoroughly combined. Cover and refrigerate for at least 3 hours or overnight.
Just before stir-freezing, whip egg whites to soft peaks. Stir yogurt mixture well. Stir 1/4 of the egg whites into the frozen yogurt base. Fold the remaining whites in. Stir freeze according to manufacturer’s directions.
viaRecipe for Gluten Free, Sugar Free Lemon Meringue Frozen (Greek) Yogurt Recipe.
Chocolate Gingerbread Bars
Ingredients
115g unsalted butter
150g dark chocolate
150g black treacle / dark molasses
3 eggs, lightly beaten
200g plain flour
200g light brown sugar
35g cocoa powder (Dutch-processed is best)
1/4 tsp bicarbonate of soda
2 tsps ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
Method
Preheat oven to 180°C. Then lightly grease a 20 x 20cm tin (which I used here). They’ll rise a little and they’ll be quite quite thick like cake. I recommend a slightly bigger tin so it’ll be a little thinner (but bear in mind, they won’t take as long to bake).
In a pan, gently melt butter, chocolate and molasses over low heat and stir together until combined. Set aside to cool a little.
Sift all the dry ingredients (flour, sugar, cocoa, bicarb and spices) and whisk to combine, breaking up any lumps.
Add eggs and chocolate mixture and gently fold until just combined.
Pour into prepared tin and bake for 35-45 minutes or until centres spring back and a skewer comes out relatively clean (some moist crumbs on the skewer is totally fine).
Allow to cool in tin.
Ginger Wine Ganache
150g dark chocolate
150ml pouring cream (35% fat content)
1 Tbl (or two!) of Stones Ginger Wine (replace with fizzless%
viaChocolate Gingerbread Bars with Ginger Wine Ganache – Citrus and Candy » Citrus and Candy.
Choc Chip and Lemon Rock Cakes
(Also known as Rock Buns. Makes approx 21)
Ingredients
230g self-raising flour
1/4 tsp baking powder
1/4 tsp salt
80g light brown sugar
20g caster sugar
115g cold unsalted butter, chopped
Zest of 1 lemon, finely grated
100g raisins or sultanas
100g dark choc chips
2 eggs, lightly beaten
1/2 tsp vanilla extract
Method
Preheat oven to 180°C and line a large baking sheet with baking paper.
In a food processor, dump in the flour, baking powder, salt, sugars and chopped butter. Pulse until the mixtures looks roughly like breadcrumbs.
Tip out this mixture into a large mixing bowl and stir through the lemon zest, raisins and choc chips until combined.
That little crater came from when I dropped my lemon. Try not to drop the fruit that you’re zesting hehe
Add the lightly beaten eggs and vanilla extract and mix with a wooden spoon until it just comes together into a sticky dough. Do not overwork the mixture.
Roughly roll out small golf ball sized mounds and place them on your baking sheet, about 5cm apart to allow room for spreading (no need to be perfectly neat about it, just grab, gently pat into a ball and done!).
Bake for around 15 minutes or until the rock cakes are lightly golden. Cool on wire rack.
viaChoc Chip and Lemon Rock Cakes – Citrus and Candy » Citrus and Candy.
Ingredients
1kg Victoria plums
120ml water
1 vanilla pod
450g granulated sugar
Method
Wash the plums to remove any dirt or bits of grass.
Cut the plums in half, twist apart and remove the stone and cut in half once more, removing any bad bruises.
Split the vanilla pod open lengthways and place into a large pan along with the plums and the water. Bring to a simmer and allow the plums to cook for 15-20 minutes until soft and broken down.
Meanwhile wash and dry three jam jars and place into a 120C oven to sterilise.
Slowly stir in the sugar and continue to stir until it has all dissolved and the mixture has turned clear and shiny.
Bring the mixture back to a rolling boil and allow to cook, stirring every few minutes to prevent the bottom from burning.
Once the mixture starts to feel more viscous, (thicker) conduct a setting test.
To do this, simply place a small amount of the jam onto a plate and place in the fridge for a few minutes. Then gently push your index finger through the pool of jam, if it crinkles slightly then the jam is ready. If not, then allow to cook for a few minutes more before testing again.
Once ready, remove the jam from the heat, extract the vanilla pod from the jam and take your jam jars out of the oven.
Place a strip of vanilla pod into each jar and then divide the jam be