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Recept

Chewy lemon and thyme cookies

Ingredients
150g/5oz ground almonds
1 tbsp arrowroot
¼ tsp salt
¼ tsp bicarbonate of soda
2 tbsp maple syrup
½ tsp fresh thyme or lemon-thyme leaves, or to taste1 tbsp grated lemon zest (preferably from an unwaxed lemon)

Method
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.Pulse the almonds, arrowroot, salt and bicarbonate of soda in a food processor until the mixture is well combined and resembles breadcrumbs.Add the maple syrup, thyme leaves and lemon zest and pulse again until the mixture comes together as a ball of dough.Remove the dough from the food processor. Tear off 10 equal-sized pieces of the dough and roll them into golf-ball-sized balls, then flatten each between the palms of your hands and place onto the prepared baking tray, leaving plenty of space between each cookie.Bake for 10-12 minutes, or until crisp and golden-brown at the edges. Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be soft in the middle.

Recipe Tips

Tip 1: Adjust the quantity of maple syrup to suit your taste. We always recommend reducing even natural sweeteners as much as possible.

Tip 2: These cookies keep well in the fridge in an airtight container. They can also be frozen individually and heated from frozen when you fancy a sweet treat.

Källa: BBC Food – Recipes – Chewy lemon and thyme cookies

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Recept

Vegansk skagenröra

1 dl Oatly iFraiche
1 dl vegansk majonnäs (till exempel astrid och apornas, eller vanlig lättmajonäs utan ägg)
3 msk tångcaviar
ca 1-2 msk färskpressad citronjuice
1/2 dl hackad färsk dill
100 g fast naturell tofu
1/2 rödlök
1 mogen avocado salt och svartpeppar
olivolja

Tärna tofun och avocadon i ca 7×7 mm stora tärningar. Finhacka rödlöken. Blanda ihop alla ingredienser förutom olivoljan, citronjuicen och avocadon. Smaka av med citronjuice tills du är nöjd, blanda försiktigt ner avocadon så att den inte mosas och avsluta med att toppa röran med lite olivolja. Servera med ett gott bröd, några extra droppar olivolja och en liten kvist färsk dill. Röran kan med fördel stå och dra till sig några timmar i kylskåp innan servering.
Källa: Vegansk skagenröra | Jävligt gott – en blogg om vegetarisk mat och vegetariska recept för alla, lagad enkelt och jävligt gott.

Kategorier
Recept

Foccacia med gorgonzola

1 bröd, 25 x 35 cm stort
50 g jäst
360 g vatten (3,6 dl)
1 tsk strösocker
2 msk olivolja
520 g vetemjöl (8,67 dl)
2 tsk salt
Topping
2 msk olivolja
1,5 röd lök, skivad och stekt i smör
1 dl valnötter, grovt hackade (ca 40 g)
70 g gorgonzola
GÖR SÅ HÄR 1. Smula ned jästen i en bunke. Tillsätt vattnet (kallt) och rör tills jästen löst sig. Häll i strösocker och olivolja.
2. Tillsätt allt vetemjöl och salt och knåda degen i maskin i 8 minuter. Det är en våt och kladdig deg och ska så vara så tillsätt inte mer mjöl!
3. Olja in en bunke lätt, lägg degen däri, täck med plastfilm och jäs i 1 tim. 3. Lägg bakplåtspapper i en långpanna, 25 x 35 cm. Tippa över den jästa degen och tryck ut degen i hörnen med fingertopparna. Spjärnar den emot så låt den vila ett par minuter med en handduk över sig och fortsätt sedan trycka degen ut mot kanterna med fingertopparna. Täck med bakduk och lått jäsa i 30 minuter.
4. Sätt ugnen på 225 grader. Har du en pizzasten kan du med fördel sätta in den i ugnen – då får focaccian lite extra kärlek underifrån!
5. Topping: Ringla olivoljan över focaccian och pensla ut den över hela degen. När man penslar vill man inte punktera den jästa degen så pensla försiktigt. Strö över rödlök, valnötter och smulad gorgonzola. Grädda i nedre hälften av ugnen i 20-25 minuter (93-98 grader i innertemperatur).

Källa: Brödklaras paraply | Tidningen Hembakat

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Recept

Frukostpepparkakor, Skånska pepparkakor

ca 18 st
420 g sirap, ljus (ca 3 dl)*
1 tsk ingefära
1 tsk kanel
1 msk bikarbonat (japp, 1 matsked!)
1 msk mjölk
390 g vetemjöl (ca 7 dl)
GÖR SÅ HÄR
1. Blanda sirap, ingefära och kanel i en bunke. Rör ut bikarbonaten i mjölken och tillsätt även det till sirapen.
2. Rör i vetemjöl och arbeta till en jämn och smidig deg – den är något sandig i konsistensen. Täck bunken med plastfilm och låt vila i kylskåpet över natten.
3. Sätt ugnen på 200 grader.
4. Ta upp degen på bakbordet och dela i 18 lika stora bitar (ca 48 gram/st). Använd lite mjöl om det känns kladdigt. Rulla till bollar och lägg dem 9 och 9 på två plåtar med bakplåtspapper (de flyter ut så lägg dem inte för nära varandra). Platta till dem något med mjölade händer.
5. Grädda mitt i ugnen i ca 8 min. Låt dem svalna på plåtarna.* Det går utmärkt att använda mörk sirap men kakorna blir lite skarpare i smaken då.Förvara dem gärna i plastpåse – då håller de sig mjuka längre!

Källa: Frukostpepparkakor | Tidningen Hembakat

Kategorier
Recept

Butter Chicken

INGREDIENTS

For the chicken:
500g boneless, skinless chicken thighs
50g butter, melted
Juice of 1 lemon

For the marinade:
150ml plain yoghurt
1 large thumb sized piece of ginger, finely grated
3 garlic cloves, finely grated
1 tbsp garam masala
1 tsp cumin
2 tsp ground coriander

For the sauce:
50g butter
1 onion, finely chopped
4 green cardamom pods
5 garlic cloves, finely chopped
1 large thumb sized piece of ginger, finely grated
1 green chilli, finely chopped
1 tbsp garam masala
1 tsp cumin
2 tsp ground coriander
1 tsp Kashmiri chilli powder or paprika
4 tbsp tomato puree
200ml double cream
Sea salt
Saffron basmati rice & Naan bread to serve

Place all the ingredients for the marinade in a bowl, add the chicken and toss until completely coated. Cover and leave to marinate for at least 2 hours or overnight.

Heat a large casserole over a high heat and cook in batches until cooked all the way through and the chicken has deep char marks. Baste with the melted butter and lemon juice while the chicken cooks. Remove from the pot and set aside once cooked.

For the sauce add the butter to the casserole. When it’s melted add in the cardamom and onions. Cook for 8 minutes until softened and slightly browned. Add in the garlic, ginger and chilli and continue to cook for 2 minutes.

Stir through the garam masala, cumin, coriander, chilli powder and tomato puree.

Lower the heat and stirring continuously slowly add the cream until well combined. Bring to a low simmer and season with sea salt to taste. Stir through the chicken and cook until it’s warmed through.

Serve the butter chicken with basmati rice and naan breads.

Via Donal Skehan | Butter Chicken.

Kategorier
Recept

Hasselnötskräm

Ingredienser 1 burk
200 g hasselnötter
2 dl socker
0,5 dl kakao
en nypa vaniljpulver
0,5 dl vegetabilisk olja
en nypa salt

Så här gör du 30 minuter
Rosta hasselnötterna i en het stekpanna tills de fått en fin yta. Gnugga dem sedan i en handduk för att få bort så mycket som möjligt av skalet.Mixa nötterna i en mixer till smörliknande konsistens. Det tar ett tag innan oljan släpper från nötterna, så var tålmodig!Blanda i kakao, socker, vaniljpulver och salt.Häll i oljan lite i taget medan du vispar. Mixa lite med en stavmixer om du vill att nötkrämen ska bli extra fin.

Källa: Hemgjord hasselnötskräm – Mitt kök

Kategorier
Recept

Squidgy lemon-ginger cake

Ingredients
200g date, stoned
200g butter, cut in pieces
300g dark muscovado sugar
2 eggs
50g fresh or frozen root ginger, grated
1 lemon, grated zest
200g self-raising flour
1 Bramley apple (about 250g/9oz) peeled and chopped into pea-sized pieces
50g white chocolate
1 tbsp chopped candied lemon peel, to decorate
1 tbsp sugar ‘coffee crystals’, to decorate

Method
Heat oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (about 8cm deep) with baking parchment. Put dates in a bowl and cover with boiling water. Heat the butter in a small pan until melted, and stir in the sugar. Allow to cool slightly.Beat in the eggs, ginger and lemon zest. Drain the dates and chop them finely. Scrape them into the pan too, and mix well. Stir in the flour, then apple. Spoon into the cake tin, put the tin on a baking sheet (this stops the base browning too much) then bake for about 1¼ hrs, until well risen. A skewer stuck into the cake should come out with a few moist crumbs sticking to it. Leave it to cool in the tin.Break the white chocolate into a non-metallic bowl. Heat in the microwave, on medium setting, in one minute bursts until melted (or in a bowl over a pan of simmering water). Remove the cake from the tin and peel off the paper. Trickle the chocolate over the cake, scatter with the crystallised lemon peel and coffee crystals and leave to set before serving. If well wrapped, the cake keeps for at least a week – it just gets better and better. Or, wrap the cooled cake in several layers of cling film before decorating, and freeze for up to two months.

Källa: Squidgy lemon-ginger cake | BBC Good Food

Kategorier
Recept

Chokladmarmelad

Ingredienser

1 dl mjölk
1.5 dl vispgrädde
1 dl socker
1 msk smör
100 g mörk choklad, 70 %
(0,5-1 msk vaniljsocker)

Koka upp mjölk, grädde, socker och smör och fortsätt koka under omrörning tills blandningen får en sirapsliknande konsistens. (Om mindre krämig, minska mängd grädde och öka mängd mjölk motsvarande.)
Hacka chokladen. Ta kastrullen från plattan och rör ner chokladen. Rör tills den smälter och marmeladen blir slät och förlorar lite glans. Häll upp marmeladen i glasburk och låt den svalna.
Förvara den i kylskåp men ta fram den en stund före servering så att den hinner mjukna och blir lättare att breda ut.
Vill du ha lite mer smak på marmeladen kan du röra ner till exempel lite apelsin- eller citronskal, chili eller hackade nötter tillsammans med chokladen.

viaRecept Chokladmarmelad.

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Recept

Dragon Scale pattern

chart

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Recept

Felted dinnerplate beret

Materials: About 200 yds of worsted weight, feltable yarn. (Superwashwool does not work. So far what has worked is: (in order of tightest felting to loosest felting)
Classic Elite Inca Alpaca
Araucania Atacama Nature Alpaca.
Plymouth Galway (felts surprisingly well)
Berroco Ultra Alpaca
Cascade 220
Plymouth Boku
Brown Sheep Lamb’s Pride
Paton’s Classic Wool
Lion Brand Fisherman’s wool
Noro Kuryeon (Requires 3 skeins)
Reynold’s Lite Lopi

That should give you an idea of what is out there that may work.

1 Size 7 16” circular needle (or size required for gauge)
1 set of size 7 DPNs (or size required for gauge)
optional 1 size 5 16” circular needle (for a better fitting hatband on an unfelted bonnet)
8 stitch markers (1 should be a different color from the other 7)

Yarn Needle
11” inch dinnerplate (preferably plastic) for a felted hat.

~*~*~*~*~

Gauge: US size 7 (20 stitches; 26 rows = 4inchesx4inches)
Gauge is not extremely crucial for a felted hat, but it greatly helps if you are close. If you are having problems, err on the larger rather than the smaller side. Even for an unfelted hat you can still put it in the dryer for a few minutes and shore it up. It’s awfully darn hard trying to stretch a too-small hat.

~*~*~*~*~*~*~

Sizes are listed as Small (Medium) [Large]

Small fits most adolescents. Medium is an adult female (and every hat pictured). Large is for an adult Man.

If you plan on making the hat unfelted, choose one size smaller. There are also notes at the very bottom for custom fitting the hat to your head.

~*~*~*~*~*~*~

A note on increases: if you intend to felt the hat, you can pretty much use whichever increase you feel the most comfortable with because the resulting felted fabric will blur stitch definition. If you do not intend to felt the hat, consider using a right lifted increase or an invisible increase to create a clean line.

When I felt these hats I use the bar increase because I can knit it in my sleep (and in the dark, which is helpful when knitting through movies)

For ease of the pattern, increases are written as: RLI (standing for Right Lifted Increase)

~*~*~*~*~*~*~

1. Using whatever method you like, cast on 8 stitches to one of the DPNs, leaving a 8” tail of yarn at the end.
2. Turn work, using the bar increase, increase once in every stitch (16 stitches)
3. Spread these 16 stitches out evenly over 4 DPNs [trust me, you’re knitting 8 wedges, 4 DPNs makes things much easier than 3]
4. Join for circular knitting. Knit one row even (16 stitches)
5. *k1, RLI, PM (Place Marker), RLI, k1* Repeat from * around on each DPN. You should have 4 markers placed in the center of each DPN, and 24 stitches creating 8 wedges (2 per DPN) with 3 stitches each.
6. Knit one row even
7. Increase one stitch per wedge. (If you increase in the same place every wedge you will end up with clear spiraling lines at the top of your beret. If you don’t want the lines to appear, change where you place you increases every round)
8. knit one row even
9. Repeat steps 7 and 8, increasing one stitch in each wedge every odd row, until you have 10 stitches on each wedge. Knit stitches off of the DPNs and on to the circular needles if you so desire, placing markers at the break between each DPN, and the different colored marker at the place that marks the end of each row.
10. Repeat steps 7 and 8, increasing one stitch in each wedge every odd row until you have 21 (25) [28] stitches per wedge. 168 (200) [224] stitches total. End knitting one row even.
11. *Knit 1, k2tog, knit 18* Repeat from * around. 20 (24) [27] stitches per wedge.  You will be decreasing one stitch per wedge on subsequent odd rows.
12. Knit one row even.
13. Repeat Steps 11 and 12 until you have 10 (12) [14] stitches per wedge. 80 (96) [112] stitches in total.
14. If you plan on making an unfelted hat, switch to using the smaller sized needles. If you would like a contrasting hatband switch to contrast color. Work 4 rows of K2, P2 ribbing
15. Purl one row even.
16. Work 4 rows of K2, P2 ribbing
17. bind off.
18. Run the cast on tail through the first 8 stitches at the top of the hat and pull tightly to close up hole.
19. Thread the yarn needle with a length of yarn, and fold the K1,P1 ribbing up at the purl row. Sew the two bands together in an elastic seaming stitch to create a double-thick band.

If you are not felting you hat, celebrate because you’re done! If you are, read on:

20. Fill your washing machine with a ½ load of cotton laundry (towels, jeans and/or t-shirts work well. You need the extra stuff in there to increase the agitation). Set the machine to heavy soil (don’t use the delicate cycle!), the water level between medium and high; and the water temperature to HOT. Put in a ¼ to a ½ measure full of laundry soap. (To protect the hat, use soap without bleach or additives. Ivory flakes are the best if you can find them). Throw your hat in there with the laundry and let ‘er rip.
21. Check the hat ½ way through the wash; and again at ¾ of the way. Alpaca can felt very quickly. The goal is to felt it all the way down until the stitches disappear into fabric. If in doubt, put it back in. Stop if the hat shrinks so small that it won’t ever fit around your head.
22. Take the hat out. When first out of the wash it will looks like a wrinkled, tiny, matted mess. Don’t worry. Grab your dinnerplate!
23. Stretch your hat over the dinnerplate, and adjust so you get one flat round side, and so the head opening is centered on the other side. While it is still wet you can stretch the head hole larger or smaller and shape it with your fingers until it is the size and shape you want it to be.
24. Let your hat dry – it will take between 24-36 hours to get it completely dry. You can touch it and flip it over halfway through, but don’t be tempted to take it off of its plate too early! It has to completely dry in order to retain the nice shape you stretched it into.
25. When its dry, take the hat off the dinnerplate carefully, and viola! Hat!

~*~*~*~*~*~

Pattern sizing notes for the unfelted version: This pattern can easily be custom sized by increasing or decreasing the number of stitches per wedge at the widest point and at the brim. If you wanted a truly massive renaissance-like pancake beret you could increase all the way to 30 or 35 stitches per wedge. If you wanted a very petite baby hat, you can stop increasing at 18 or fewer stitches per wedge. The same is true with the brim.  The caveat here is if you knit a larger hat you will need a larger dinnerplate.

If you want to custom fit the brim of your hat, transfer the stitches to a piece of scrap yarn as a holder, or a 32” (or wider) circular needle and pull it over your head. Knit down to the point where it is snug, and then start the ribbing.