Etikett: Tillbehör

till 600 gr fisk

1 tsk salt

1 dl vatten

2 dl vetemjöl

0,5 tsk bakpulver

1 msk vitvinsvinäger

1 dl öl

viaFish and chips | Allt om Mat.

Ingredients
olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh red or orange chillies, deseeded and finely sliced
1 large dried chilli
3 fresh bay leaves
sea salt and freshly ground black pepper
2 x 400 g tins of chopped tomatoes
2 large tomatoes, sliced
6 large eggs, preferably free-range or organic
6 tortillas
150 g Cheddar cheese, to serve

The Mexican name for this dish is ’huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you’ve got a few mates round, and even better if you’ve got a hangover you’re trying to shake off. If you wanted to take this dish one step further, for a late brunch you could serve it with black beans, some steamed rice and a bottle of Tabasco or chilli sauce beside it. Give it a go.

Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you’ve got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC/350ºF/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

Ingredienser för 4 – 6 stycken

40 gram salladslök
2 dl rismjöl
2 dl kokosmjölk
2 dl vatten
2 tsk gurkmeja
salt
rapsolja till stekning

Dippsås
2 vitlöksklyftor
1 röd chili
1/2 dl fisksås
1/2 dl saft av nypressad citron
2 msk saft från lime
2 msk strösocker
2 msk vatten

Fyllning
Räkor
Böngroddar
Koriander

Till servering
Isbergssallad

Finstrimla salladslöken och vispa ihop samtliga ingredienser till pannkakorna. Låt smeten svälla i 10 – 15 minuter. Finhacka vitlöken och strimla chilin. Blanda ihop samtliga ingredienser till dippen. Värm en stekpanna till medelhög temperatur och häll i några droppar olja jag tog då säkert några tsk Häll ner ett tunt lager av smeten och låt pannkakan steka sakta några minuter, tills undersidan är knaprig. jag stekte båda sidorna innan jag fortsatte Lägg ner räkor, böngroddar och rejält med koriander på en halvan och vik över den andra. Servera sedan pannkakorna isbergssalladsbladen och dippen. Strössla över mer vårlök och snåla inte med dippen!

viaVietnamesiska pannkakor med räkor och koriander | Doft och smak.

PREPARATION TIME: 5 mins

COOKING TIME: 4-5 hours freezing time

SERVES: 6 (makes 1kg of icecream)

INGREDIENTS

500ml double cream

1x 395g tin condensed milk

2 tsp vanilla extract

50g coco powder

5 baci chocolates, 3 roughly chopped and 2 sliced (optional).  These are dark Italian chocolates with a hazelnut and truffle centre.

100g whole hazelnuts

2 tbsp icing sugar

METHOD:

First place a small frying pan on a medium heat along with the icing sugar. Stir so that the nuts become coated in the icing sugar .

Heat for 5-10 minutes (moving the pan around every few minutes to make sure the nuts don’t catch or burn) until the icing sugar coats the hazelnuts and they start to go golden and caramelised. Once golden place in a pestle and mortar and lightly bash into medium pieces. Leave to one side.

Whisk to soft peaks the double cream, condensed milk and vanilla extract together which forms the base of any icecream flavour you want to make at home.  Do not over beat.  Then whip in the cocoa powder, and then fold in most of the chopped baci and most of the hazelnuts (saving some for decorating on top)

Place in a freezable dish and top with the remaining hazelnuts, chopped and sliced baci and dust with a little cocoa powder to finish.

Freeze for at least 5 hours

viaIceCream: Chocolate and Hazelnut Bacio Home-made Gelato | The Chiappas.

PREPARATION TIME: 5 mins
COOKING TIME: 4-5 hours freezing time
SERVES: 6 makes 1kg of icecream

INGREDIENTS
500ml double cream
1 x 395g tin condensed milk
2 tsp vanilla extract

METHOD:Whisk all the ingredients together until the mix forms soft peaks.  Do not over beat.  Place in a freezable container to freeze for at least 4-5hours.  Remove 10-20 mins before serving or until it reaches the softness you like.

viaIce-cream: classic vanilla home-made gelato | The Chiappas.

3 kilo strösocker
2 liter vatten
3 kilo rabarber
500 gram fläderblommor
30 gram citronsyra

 

Tillagning: 20 min + 24 timmar att dra
1. Ansa och skär rabarbern i små bitar. Varva rabarber, fläderblommor och socker i en stor bunke eller hink.
2. Lös upp citronsyran i lite ljummet vatten. Häll citronsyra och vatten i bunken och blanda väl.
3. Låt stå i rumstemperatur 24 timmar. Rör om emellanåt.
4. Sila saften. Förvara i kylen, där den är hållbar ca 2 veckor, eller frys in i mindre förpackningar.

RECEPT FRÅN ALLT OM MAT

viaRårörd rabarber- och flädersaft | Allt om Mat.

2 salmon fillets
4-5 tbsp dark soy sauce
1 lime, zest and juice
1 small chilli
2 tbsp maple syrup
1 fat garlic clove, finely chopped
1 chunk of ginger, finely chopped
1 sheet of egg noodles
bunch of coriander, chopped
1 tbsp sesame oil
extra lime juice

Preparation method

Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli.

Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky.

Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan.

When the sauce is reduced add the salmon to the teriyaki sauce frying pan.

Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander.

via BBC – Food – Recipes : Teriyaki salmon.

RÖRTRÄSKTÅRTA – 10 bitar

175 g sötmandel
4 äggvitor
2 dl socker

Kolasmet
2dl vispgrädde
1dl socker
1/2  dl sirap
1 tsk vaniljsocker

Garnering
2 1/2  dl vispgrädde1-2 msk kakao

Forma en låda av bakplåtspapper, 18×20 cm. Ställ den på en plåt och smörj den.Mal mandeln. Vispa äggvitorna till hårt skum. Blanda i litet i taget av sockret under kraftig vispning. Vänd ner mandeln. Bred ut smeten i lådan. Grädda mitt i ugnen ca 30 min i 175 grader. Låt kakan svalna. Lossa den från formen och för över den på serveringsfat. Blanda grädde, socker och sirap till kolasmeten  i en tjockbottnad kastrull. Låt detta koka tills smeten blir tjock, att det bildas ”gångar” när man rör i den. Smaka av med vaniljsocker..Låt smeten svalna något. Häll den sedan över mandelbottnen. Vispa grädden till hårt skum. Bred den över kolakrämen spritsa den gärna i rader. Sikta till sist kakao över grädden. Skär tårtan med vass kniv i avlånga bitar. Godast riktigt kall.

viaRÖRTRÄSKTÅRTA – 10 bitar.