tag:blogger.com,1999:blog-72588997483130881982024-03-13T01:32:24.590+01:00Skytte's KitchenStep-by-step photographs and explanation of easy to follow recipes for all sorts of cuisines.David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-7258899748313088198.post-36339010648036462532014-04-24T16:43:00.001+02:002014-04-24T16:44:05.426+02:00Protein Packed Post-Run Flapjacks<div class="" style="clear: both; text-align: justify;">
<a href="http://1.bp.blogspot.com/-TCHrWNAgF_E/U1kSW2VJNwI/AAAAAAAALY4/712sft4iQCI/s1600/20140424_075547.resized.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TCHrWNAgF_E/U1kSW2VJNwI/AAAAAAAALY4/712sft4iQCI/s1600/20140424_075547.resized.jpg" height="150" width="200" /></a>I've been training seriously for the last 4 months to get in shape for a half marathon. The big day is coming up and I've been preparing as much as possible. Eating well, staying hydrated, training regularly, and I'm now as ready as I will ever be. I've just been laying hands on the last couple of details, and started planning my post race recovery snack. I went to a sports nutrition shop and asked for recommendation. They ended up selling me an overpriced flapjack (or granola bar as it's called in the US). When I came back I thought that I could have done my homework properly and have made it myself. Next thing I'm in the kitchen mixing it up and here's my own version of a protein packed flapjack and the nutritional table I've worked out:</div>
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1 Serving (100g) <i> </i></div>
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<i>Calories </i><b>329 </b><i> </i></div>
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<i>Fat </i><b> 19.6g</b></div>
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<i>Potassium </i><b> 95mg </b></div>
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<i>Carbohydrate </i><b>31.4g </b></div>
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<i>(Fibre) </i><b>6.1g </b></div>
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<i>(Sugar) </i><b>10.0g </b></div>
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<i>Protein </i><b>11.3g</b></div>
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<b>Ingredients:</b></div>
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200g Almonds w. skin, blended into a course flour</div>
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250g Oats blended into a course flour</div>
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250g Roasted Peanuts, blended into peanut butter (just keep blending in the food processor)</div>
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1dl Maca Powder (Some "super-nutritious" Inca Plant. Can be left out)</div>
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400ml Almond Milk (or regular milk if you want)</div>
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1 tbsp Honey</div>
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2 Banans, mashed into a pure</div>
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Pinch of Salt</div>
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150g Dark Chocolate</div>
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Turn on the oven for 130ºC. Then start by making a course flour of the almonds in a food processor. Do the same to the oats. Mix them in a bowl with the maca powder and a pinch of salt. Keep chopping the peanuts in the food processor until it turns into peanut butter. Plob it into the oats. Blend the bananas. Add them to the mixture too. Heat the almond milk and dissolve the honey in it and pour it all into the mix. With a spoon or your hands, mix it all together to a paste. Put the paste into a ovenproof tray lined with baking paper. Press it out as flat and even as possible. Bake for 25 minutes.</div>
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When the time is up, break the chocolate into smaller pieces and place them on the hot "cake". Leave for five minutes while they melt. Distribute it evenly with a spatula. Let the whole thing cool off completely until the chocolate sets. Just before it sets completely, cut into 15 similarly sized flapjacks. </div>
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Here's the irresistible homemade flapjack, void of strange additives but packed with proteins and carbohydrates to rebuild and refuel your muscles after a hard workout. </div>
David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com12tag:blogger.com,1999:blog-7258899748313088198.post-19375046470230588692013-08-16T11:09:00.000+02:002013-08-16T11:09:28.266+02:00Green Shake - Running on Spinach<div style="text-align: justify;">
When I was younger I used to be more active. I guess that's pretty common. I played handball, football and did Taekwon-do for many years. In the military we had to run nearly every morning and did lots of P.E. throughout the week, not to mention carrying around heavy machinery all the time. Then I moved to London and just nearly stopped from one day to another. My physical activity was reduced to dancing awkwardly for eight hours straight on Saturday nights. Jumping some 10-15 years ahead, I decided to take up running last year. I bought some half-decent trainers and started clocking up the kilometres. After having had all the typical injuries most runners experience, I decided to change a few things. I stopped pushing myself to improve my time in every run. And I decided that if I added a bit more fruit and veggies to my diet, I might just recover faster and grow stronger. So I started with my breakfast. Spinach is good, right? At least that's what I remember from reading Popeye. So I wanted to create a smoothie based on that, and which would be as green, filling and happy as the day was young. So now I wake up and start with a big shot of vitamins. You probably think it's going to taste weird, blending spinach into a smoothie. But I guarantee that you can't taste it one bit. I'd even bet you can make your children grow fond of spinach.</div>
<u>Ingredients:</u><br />
Big handful of fresh, washed spinach<br />
1 ripe banana<br />
1 kiwi, leave the peel on, but wash it and cut the end off<br />
1 small cup of natural yogurt, I use Greek for a smoother texture<br />
1 tbsp of<a href="http://en.wikipedia.org/wiki/Salvia_hispanica" target="_blank"> chia seeds</a> (high in omega-3 fatty acids, sodium, calcium, phosphorus and manganese)<br />
1 tsp of honey<br />
1 small cup of soy milk <br />
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Just to brighten the day!</div>
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Place all the ingredients in a blender and blend until smooth. Couldn't be easier.</div>
David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-4939012442415666212013-04-08T16:02:00.001+02:002013-04-08T16:02:25.179+02:00Terrine - Voilà!<div class="" style="clear: both; text-align: justify;">
<a href="http://2.bp.blogspot.com/-1boy5wsROqw/UWLEZx7hjtI/AAAAAAAADWs/ObaoNtH56fY/s1600/IMG_5870.resized.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-1boy5wsROqw/UWLEZx7hjtI/AAAAAAAADWs/ObaoNtH56fY/s200/IMG_5870.resized.JPG" width="200" /></a>If you want to impress your dinner guests, you could make something French and fancy that looks like</div>
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it's really complicated. The Terrine is just such a recipe. You don't need any skills, really, its' made in advance and will basically cook itself so you have your hands free to prepare other things at the same time. The Terrine has many variations and can be made with fish, vegetables, or as in this case minced meat. Yes, it's basically a fancy meatloaf. It's served cold as a starter, and to spice it up a little I made a wasabi mayonnaise to go with it. Here's how you make it:</div>
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<i>Terrine:</i></div>
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400 g. minced beef</div>
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400 g. pork sausages (casings removed)</div>
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1 small onion, shredded</div>
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1 clove of garlic</div>
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2 tbsp. cognac (or Brandy)</div>
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2 tsp. <i><a href="http://en.wikipedia.org/wiki/Herbes_de_Provence" target="_blank">herbes de provence</a></i></div>
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A small handful of peeled pistachios </div>
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1 pack of smoked bacon (to cover your mold)</div>
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2-3 large carrots, boiled for 12 minutes, cut in long sticks</div>
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Strips of meat of your liking (duck breast, pork tenderloin etc.)</div>
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<i>Wasabi Maynaise:</i></div>
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1/2 cup of mayonnaise</div>
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Wasabi to taste (start with a little, as some is very strong)</div>
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A few drops of green food coloring (Optional)</div>
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<i>Served with:</i></div>
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Pickled cucumber</div>
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Raspberry vinagaitte reduction (or a bit of jam will do)</div>
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Toasted sesame seeds</div>
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Toasted bread</div>
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Start by mixing all the ingredients for the terrine except the bacon, strips of meat and carrots.</div>
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Line your bread form with oven paper and a overlapping layer of bacon that goes up the side. </div>
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Fill about one 1/3 of the mince into the base. Press it well so you don't have any air pockets. Press a layer of carrots and strips of meat lengthwise into the mince. Put another layer of mince on top. Add some more carrots and meat strips lengthwise, but in opposite pattern of the previous (i.e. meat on the outside/carrots in the centre). Add the last third of mince, Fold the bacon over. Again, make sure everything is well pressed together.</div>
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<a href="http://1.bp.blogspot.com/-raxzNp8KMD8/UWLEX8DvqxI/AAAAAAAADWc/6mNJydsqkPY/s1600/IMG_5865.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-raxzNp8KMD8/UWLEX8DvqxI/AAAAAAAADWc/6mNJydsqkPY/s320/IMG_5865.resized.JPG" width="320" /></a></div>
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Wrap the whole thing in tinfoil. Place it in bain marie in a 180ºC oven for 1.5 hour or until the centre reaches a temperature of 72º. Take it out and let it cool down while placing some kind of pressure on top (I used some folded cardboard with a pot full of water on top). Once it's cooled down a bit, put it in the fridge for at least 12 hours.</div>
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Once refrigerated, and you cut into it, it should look something like this. Slice it to the thickness you like.</div>
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Mix the ingredients for the wasabi mayo and plate up with some pickled cucumber, a drizzle of some raspberry vinaigrette reduction and sprinkle it with some sesame seeds. Serve with a good loaf of bread.</div>
David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com3tag:blogger.com,1999:blog-7258899748313088198.post-33175023387041175152013-01-08T09:41:00.002+01:002013-01-08T09:41:59.752+01:00Black Pasta Vongole<div class="separator" style="clear: both; text-align: justify;">
Happy 2013 everyone. After lots of celebration and perhaps a little too much food I just needed something lighter for a change. I have had a bag of black pasta standing in the cupboard for some time, so I thought it was time to use it. Black pasta is nothing but regular pasta dyed with squid ink. It tastes pretty much the same as regular pasta so don't let it put you off. But it gives a beautiful contrast to many dishes such as this Vongole. Plus, it's really fast food. The time it will take you to boil the pasta is approximately the same you need to cook the rest. For 2 people you'll need:</div>
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300g black pasta</div>
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Handful of flat-leaf parsley</div>
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3 cloves of garlic</div>
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Small handful of cherry tomatoes, halved</div>
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500g small fresh clams</div>
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1 small glass of white wine</div>
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Crushed cayenne to taste</div>
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Salt, pepper</div>
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2 tbsp olive oil</div>
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1 tbsp butter (can be left out)</div>
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Prepare the veggies. Don't tell me it isn't easy to remember which when you line them up like the Italian flag. Set a bit of the parsley aside for decoration. Then, start boiling the pasta according to the package while you heat up some olive oil in a large frying pan (preferably one with a lid) to medium high temperature.</div>
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When the oil is hot, toss in the garlic, tomatoes and the cayenne. </div>
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As soon as the garlic starts to get lightly brown (almond colour), throw in the parsley and stir it once. </div>
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Then pour in the glass of wine, let it evaporate for a couple of minutes, just to get rid of the alcohol flavour. Then throw in the clams. As always, discard any clams that are open before cooking, and any that aren't open after cooking. Put a lid on and shake the entire pan several times, so the clams move around a bit and get steamed equally. It should take somewhere between 3 to 4 minutes for them to open and be cooked.</div>
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The pasta should be ready by now. Mix it in with the clams and tomatoes. Add, if you like, a spoonful of butter for extra richness or sprinkle with good virgin olive oil and decorate with some extra parsley.</div>
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Serve on a hot plate.</div>
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David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com3tag:blogger.com,1999:blog-7258899748313088198.post-88054631857914055192012-10-08T14:05:00.001+02:002012-10-08T14:05:28.354+02:00Filled Chocolates - What to do and not to do<div class="separator" style="clear: both; text-align: center;">
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For my birthday my sister gave me a professional poly-carbonate chocolate mold and a couple of bags of organic melting chocolate from the confectionery where she works, <a href="http://www.woodshade.dk/" target="_blank">Woodshade Organics</a>. I have written about them before, <a href="http://skytteskitchen.blogspot.com.es/2011/08/woodshade-organics.html" target="_blank">here</a>. She also included her notes and some recipes from a chocolate course she did. With all this I thought I'd venture into the delicate world of confectionery too. At least on a small scale (for me and my closest). The principles aren't that hard, but perfection is. I made a couple of errors with my first batch, then did some online research and tried again. The second time was much better, and I'd now like to share what I've learnt. It's far from a definite guide, but it can help you avoid some of the same pitfalls I fell in to. As caramel filled chocolates are my favourite, those were the ones I made. But you can, of course put any filling to your liking, such as fruit, peanut butter, marzipan, nuts, mint, dulce de leche). You'll need:</div>
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<b>Shells</b>:<br />
About 200g high quality melting chocolate (I recommend <a href="http://shop.woodshade.org/" target="_blank">Woodshade</a>, but any good melting chocolate will do). The quantity really depends on how many you are making, how big your mold is etc.<br />
<b>Caramel Filling </b>(enough for small 150 pieces. Any left over can always be poured over vanilla ice cream)<b>:</b><br />
200g sugar<br />
200g cream<br />
50g butter<br />
100-150g dark or milk chocolate<br />
Pinch of salt<br />
(A few drops of rum essence)<br />
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1 Candy thermometre (essential for a perfect result)<br />
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<b>Step 1:</b> To make the filling, start by letting the sugar melt slowly in a pot with a thick base and tall sides. Do not stir as you might accidentally set off a crystallization process and end up with a big hard lump. You can, however, move the pot around and shake it lightly to make sure the sugar melts equally. Make sure you don't use too much heat or the caramel will burn. Once all the sugar is dissolved and has turned an amber colour (you can let it go darker to get an intenser flavour, but be careful it goes from dark to burnt without warning), remove it from the heat and pour in the cream. It goes without saying that you need to be careful around molten sugar. Let it bubble up (hence the tall sides of the pot) and then start stirring it with either a metal whisk or a fork. Let it simmer for a minute or two while stirring constantly to make sure any sugar lumps are dissolved. Let it cool down to about 40ºC (104ºF) and stir in a pinch of salt and the butter until shiny. </div>
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Chop the chocolate for the filling finely and add it. Dark chocolate for a darker more intense filling, milk or white for a lighter one. At this stage it divided my portion into 3. One for pure caramel, one medium runny to which I added a few drops of rum essence, and one which i gave a good amount of chocolate. The amount you add determines how liquid your filling is. The more, the harder. Add > 200g for a solid filling, 200g-100g soft to runny, and < 100g quite runny. There should be sufficient residual heat to melt it. Pour into a piping bag or just a small plastic bag and let it cool off completely, e.g. in the fridge. Cooling it down will further harden the filling.</div>
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<b>Step 2:</b> Tempering the chocolate for the shells. To get perfectly shiny chocolate shells you need to follow a strict procedure called tempering the chocolate. This will prevent the crystals in the chocolate to align randomly and create a matte or white looking chocolate. You will need a thermometre and a <a href="http://en.wikipedia.org/wiki/Bain-marie" target="_blank">water bath/bain-marie</a> (a bowl put inside another pot with simmering water). You can use a microwave but it's harder to control the heat, and if you are in a rush, you probably aren't making filled chocolates anyway. Chop the chocolate finely and let <b>3/4 of it </b>melt in the bain-marie while stirring. As each type of chocolate has different amounts and structure of fat, use the thermometre and the following table (all temperatures in celcious):</div>
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<u> T1 T2 T3</u></div>
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Dark choclate 52º 29º 31º</div>
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Milk Chocolate 47º 27º 30º</div>
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White Chocolate 43º 26º 29º</div>
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<b>T1</b> is the first temperature you want to reach, but not pass. Take it off the heat a bit before the you reach the temperature as the residual heat from the pot might keep warming it up. This is why you need a bain-marie as it changes slower than over direct heat. You can put the pot on a cold surface if it's going too fast. Just be careful not to get any water in to the chocolate. Once <b>T1</b> has been reached <b>stir in the remaing 1/4</b> of chopped chocolate. This allows for a more even crystallization. Let it cool off to <b>T2</b> while stirring it. Then slowly heat it back up to <b>T3</b> which is the working temperature.</div>
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<b>Step 3:</b> Making the shells. Pour the chocolate into the mold and turn it in all directions to make sure it distributes all over the sides. Leave to rest upside-down over a grill rack. Scrape off the remaining chocolate on top. This is where I made mistake number one. I used far to little chocolate which resulted in very fine shells, which weren't going to hold anything liquid. Also, realizing my mistake I panicked and threw it in the freezer to make it cool of faster. As I started adding a second layer it hardened immediately and made very uneven shells. See below for the final guide for the perfect shell. </div>
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<b>Step 4:</b> Adding the filling. After the shells have hardened, time to add the filling. As I knew my shells were very fine I went for my solid filling which I made small balls of and squeezed in to the shells. Then I poured another layer of chocolate on and put them in the fridge to harden. </div>
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<b>Step 5:</b> After about 10-15 minutes of hardening I banged out my chocolates. These were some of the better looking ones, but many were cracked and full of tiny holes from air bubbles. Hmm, well, they could be eaten just the same... It's chocolate after all....</div>
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<b>Step 3 - 5 revisited:</b> So, for my definitive guide for the perfect shells, I got all creative and melted a bit of white chocolate which i drizzled in the molds with random patterns. i then tapped the mold against the table a few times to get rid of any bubbles. I let them harden, but not in the fridge. Just the time it took to melt the chocolate for the proper casings. </div>
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I melted the chocolate according to the tempering process (one thing I did get right the first time). This time a made a bigger portion so I had plenty to work with. After reaching T3 I poured it in to the molds and carefully made sure it was well distributed. Then I tapped the mold against the table several times to get rid of any tiny bubbles. </div>
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I then turned the mold upside down over an oven grill with some baking paper underneath. This way the chocolate would run down the sides and create a thicker shell. After settling for a couple of minutes I turned it round again and scraped the excess off the top (you always want a clean top; use a flat silicon spatula). I put in a zip-lock back and put it in the fridge for 10-15 minutes to solidify. All the drippings on the baking paper was scraped up and put back in to the bowl of melted chocolate. </div>
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After hardening I held the mold up against the light to find any this areas where the light came through. With a fine brush I painted those areas until no longer transparent. Finally, a good set of shells.</div>
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I poured the liquid caramel filling with rum essence in. </div>
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Filled them up with more chocolate which was scraped clean and flat with the spatula. It was then hardened further 10 minutes in the fridge before tapping them out,</div>
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And here, the final result...home-made caramel filled chocolate. A littel laborous, but so worth it.</div>
David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-11021539028955344432012-08-29T23:02:00.000+02:002012-08-29T23:03:00.905+02:00Go-with-the-flo(s)<div class="separator" style="clear: both; text-align: justify;">
Today's recipe is a homage to my aunt Dorthe, also known as Flo, who runs <a href="http://www.tebstrup.dk/" target="_blank">Tebstrup Gedeosteri</a> (click link to visit their page), where they produce a variety of wonderful organic goat cheese. Although it's actually just a simple bruschetta, I've decided to call them "Go with the Flo". Here's what you need:</div>
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Day-old bread, toasted</div>
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High quality extra virgin olive oil</div>
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Freshly blended tomatoes (with a bit of garlic for a kick)</div>
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Tebstrup Gedeost in oil (or any soft goat cheese)</div>
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A couple of fresh basil leaves, cut into fine threads (look up the cutting technique 'chiffonade')</div>
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A light sprinkle of sea salt flakes (fleur de sel)</div>
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Assemble the toasted bread with some drops of olive oil, the tomato and the cheese. Toast it a bit further. Sprinkle on the basil, some more olive oil and the sea salt. </div>
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The tub of soft goat cheese in oil with thyme, rosemary and pink pepper corn. </div>
David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-12642359359196680182012-07-10T15:44:00.000+02:002012-07-10T16:05:07.295+02:00Sinful Chocolate Ice Cream w. Marzipan<div class="separator" style="clear: both; text-align: justify;">
<a href="http://2.bp.blogspot.com/-SWTMlyhWT6U/T_woA4f93II/AAAAAAAAC9s/6pjw3kFZ2CU/s1600/IMG_5541.resized.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-SWTMlyhWT6U/T_woA4f93II/AAAAAAAAC9s/6pjw3kFZ2CU/s200/IMG_5541.resized.JPG" width="200" /></a>Making and eating this chocolate ice cream will send you straight to hell if you believe in the seven deadly sins: You'll feel gluttonous, no doubt, and greedy. You simply can't eat and have enough of it. The rich, velvety texture of the chocolate along with it's aphrodisiac properties will make you lustful. Or you'll just want to sit quietly and savour it by yourself, feeling pretty slothful. You'll envy those who have made it, and feel pride when you have made your own batch. And I assure you, you'll feel the wrath building up inside you when the tub is empty until you make some more. For those who take the above-mentioned sins lightly, you'll have to make this. You'll need:</div>
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300 ml cooking cream</div>
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150g dark chocolate</div>
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3 tbsp unsweetened cocoa powder (I used <a href="http://skytteskitchen.blogspot.com.es/2011/08/woodshade-organics.html" target="_blank">Woodshade</a>, the Danish brand I've promoted earlier)</div>
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Good pinch of table salt</div>
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4-5 egg yolks</div>
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115g icing sugar</div>
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1 tsp vanilla sugar/extract</div>
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300 ml whipping cream</div>
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75g of raw marzipan (Again, Woodshae organic).</div>
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Start by chopping the dark chocolate in to smaller pieces. Reserve about 50g for chocolate chips to be added at the end. Bring the cooking cream to a light simmer and add chocolate, cocoa powder and salt. </div>
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Take it off the heat and stir until all the chocolate has dissolved.</div>
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In another bowl, beat the egg yolks with the icing sugar until it's light and airy. Add the vanilla sugar.</div>
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Add the chocolate mixture into the eggs bit by bit while stirring. Don't pour it all in at once, or the yolks will cook and coagulate.</div>
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Pour the mixture back into the pot and heat at very low temperature until the mixture reaches a temperature about 70ºc. Any higher and the mixture might curdle. If you don't have a thermometre the common wisdom is to wait until the mixture is thick enough to cover a wooden spoon. However, the chocolate already makes this mixture very thick. I recommend using a thermometre. They are relatively cheap and you'll be using it for a lot of other things in the future. Whip the remaining cream and gently fold it into the mixture. Refrigerate it overnight stirring it once or twice. </div>
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Pour it in to your ice cream machine and let it churn until it has the consistency of, well, ice cream.</div>
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<a href="http://4.bp.blogspot.com/-U5NyYNbcc80/T_woCr4_MYI/AAAAAAAAC90/be1RCEuK35M/s1600/IMG_5543.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-U5NyYNbcc80/T_woCr4_MYI/AAAAAAAAC90/be1RCEuK35M/s320/IMG_5543.resized.JPG" width="320" /></a></div>
<div style="text-align: center;">
Make small balls of raw marzipan and mix them into the ice cream along with the remaining 50 grams of chopped dark chocolate. </div>
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<a href="http://2.bp.blogspot.com/-dC0M8xQttII/T_woDgMp9NI/AAAAAAAAC98/yOMMeUb9qIs/s1600/IMG_5544.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-dC0M8xQttII/T_woDgMp9NI/AAAAAAAAC98/yOMMeUb9qIs/s320/IMG_5544.resized.JPG" width="320" /></a></div>
<div style="text-align: center;">
Pour the ice cream into tubs and freeze for at least 1 hour for it to firm up a little more. All I can say is, "You are welcome."</div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com5tag:blogger.com,1999:blog-7258899748313088198.post-49232245062883987452012-06-24T17:51:00.000+02:002012-06-24T17:51:11.298+02:00Boston Cream Cake<div class="" style="clear: both; text-align: justify;">
<a href="http://2.bp.blogspot.com/-8-Y6UtaKO9o/T-czPqjaU-I/AAAAAAAAC84/V8H7n1e67w8/s1600/IMG_5530.resized.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img alt="" border="0" height="150" src="http://2.bp.blogspot.com/-8-Y6UtaKO9o/T-czPqjaU-I/AAAAAAAAC84/V8H7n1e67w8/s200/IMG_5530.resized.JPG" title="" width="200" /></a>This is just a very quick recipe for Boston Cream Cake. It takes very little time to prepare and is made with ingredients that we usually have in our kitchen, with the exception, perhaps, of the cake base. Here's what you need:</div>
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<span style="background-color: white;">1 Cakebase</span></div>
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<b><i>Filling:</i></b></div>
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3 Eggs</div>
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6 tbsp Sugar</div>
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2 tbsp Corn starch</div>
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1/2 tbsp Butter</div>
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250ml Cream</div>
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250ml Milk</div>
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1 tsp Vanilla</div>
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Pinch of salt</div>
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<b><i>Ganache:</i></b></div>
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110g Dark Chocolate</div>
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120ml cream</div>
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1 tsp butter Pinch of salt</div>
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<a href="http://2.bp.blogspot.com/-vaaCrsRn1C0/T-czLFLNJNI/AAAAAAAAC8Y/egR_f28VBhE/s1600/IMG_5520.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-vaaCrsRn1C0/T-czLFLNJNI/AAAAAAAAC8Y/egR_f28VBhE/s320/IMG_5520.resized.JPG" width="320" /></a></div>
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Beat eggs, sugar and corn starch in a bowl until fluffy.</div>
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<a href="http://1.bp.blogspot.com/-fPnDUpEsYCo/T-czMGqjziI/AAAAAAAAC8c/5tKkDOziY8s/s1600/IMG_5526.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-fPnDUpEsYCo/T-czMGqjziI/AAAAAAAAC8c/5tKkDOziY8s/s320/IMG_5526.resized.JPG" width="320" /></a></div>
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Heat up the cream, milk and butter till it just starts to boil. Turn down the heat, add the egg mixture and stir while cooking for about 1 minute. It should start to become thicker. Add vanilla and a pinch of salt. Let it cool down completely.</div>
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<a href="http://3.bp.blogspot.com/-kGSDRbAeYuY/T-czM-TxhVI/AAAAAAAAC8o/EVqzXDGFwTQ/s1600/IMG_5527.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-kGSDRbAeYuY/T-czM-TxhVI/AAAAAAAAC8o/EVqzXDGFwTQ/s320/IMG_5527.resized.JPG" width="320" /></a></div>
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Pour one half of the mixture over one layer of a cake base. It should be thick, and not too liquid. Don't let it go all the way out to the edges. Put another cake layer on top. Gently press it and the cream will start reaching the sides. Pour the other half of the filling over and repeat with the last layer of cake.</div>
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<a href="http://3.bp.blogspot.com/-zz6dr1EuG0Q/T-czOnZyDQI/AAAAAAAAC8w/gVOgvVa_UWU/s1600/IMG_5528.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-zz6dr1EuG0Q/T-czOnZyDQI/AAAAAAAAC8w/gVOgvVa_UWU/s320/IMG_5528.resized.JPG" width="320" /></a></div>
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To make the ganache, bring the cream to a boil add the butter and pour it over the chocolate cut in smaller pieces. Let it sit for a minute, then stir until smooth. Add a pinch of salt.</div>
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<a href="http://2.bp.blogspot.com/-8-Y6UtaKO9o/T-czPqjaU-I/AAAAAAAAC84/V8H7n1e67w8/s1600/IMG_5530.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-8-Y6UtaKO9o/T-czPqjaU-I/AAAAAAAAC84/V8H7n1e67w8/s320/IMG_5530.resized.JPG" width="320" /></a></div>
<div style="text-align: center;">
Pour the ganache over the cake and spread it gently to the edges until it starts dripping over. Let it cool down completely before serving. </div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com2tag:blogger.com,1999:blog-7258899748313088198.post-59472336833702250812012-06-17T11:37:00.001+02:002012-06-17T11:37:53.675+02:00Pretty Good Pasta Salad<div class="separator" style="clear: both; text-align: justify;">
If you haven't noticed, we are entering summer and, hopefully, that means many picnics, barbecues and other outdoor eating events are awaiting. So what are you going to make to accompany all those grilled steaks and chicken? I suggest this rather decent pasta salad I whipped together. As with all salads the list of ingredients can vary totally according to your taste, but I will give you my choice plus a few hints on how to boost flavours. </div>
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<b>You (may) need:</b></div>
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500g multi-coloured pasta screws (or any other with good surface area)</div>
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2 cloves of garlic</div>
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150g of bacon</div>
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2 tbsp tomato concentrate</div>
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1 tsp dried oregano</div>
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Pinch of red pepper flakes or some cayenne</div>
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Extra virgin olive oil</div>
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Handful of cherry tomatoes</div>
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1 cucumber, diced</div>
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Handful of black olives</div>
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5-6 sun-dried tomatoes, soaked</div>
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Feta cheese cut in to small cubes</div>
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Handful of fresh basil</div>
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Handful of fresh chives</div>
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<br /></div>
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<a href="http://1.bp.blogspot.com/-XQ9XyEkn7VQ/T92czrzTAwI/AAAAAAAAC78/hFpDTs1C6k4/s1600/IMG_5517.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-XQ9XyEkn7VQ/T92czrzTAwI/AAAAAAAAC78/hFpDTs1C6k4/s320/IMG_5517.resized.JPG" width="320" /></a></div>
<div style="text-align: center;">
Put the pasta to boil according to the package and drop two cloves of garlic with the skin into the water. Meanwhile, cut the bacon into small strips and fry until crispy. Remove from the pan, but keep the fat. When the pasta is done, rinse it under cold water and set it aside to drain and cool down. Remove the two cloves of garlic, which should by now be soft and easy to squeeze out of the skin. Crush them with the side of the blade of your kitchen knife until it becomes a paste. Add it to the rendered fat from the bacon, add the tomato paste, oregano and red pepper flakes. Fry it for a minute at medium temperature. Add a good glug of extra virgin olive oil. Finally, mix it in with the cooled-down pasta in a bowl.</div>
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<a href="http://3.bp.blogspot.com/-z3Kjy-D3ql8/T92c2O4PnaI/AAAAAAAAC8E/is-i-MzJQrI/s1600/IMG_5518.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-z3Kjy-D3ql8/T92c2O4PnaI/AAAAAAAAC8E/is-i-MzJQrI/s320/IMG_5518.resized.JPG" width="320" /></a></div>
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Half or quarter the cherry tomatoes, half the olives, cube the cucumber, chop the herbs and slice the sun-dried tomatoes. Mix it all with the feta cheese into the bowl of pasta. </div>
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<a href="http://2.bp.blogspot.com/-OJLMy9EyIXI/T92c5NDNyOI/AAAAAAAAC8M/mX1iomW93Do/s1600/IMG_5519.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-OJLMy9EyIXI/T92c5NDNyOI/AAAAAAAAC8M/mX1iomW93Do/s320/IMG_5519.resized.JPG" width="320" /></a></div>
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Leave the pasta covered in the fridge for at least an hour or more for all the flavours to develop and mix. It wil easily last a couple of days in the fridge. Only the cucumbers might go a bit soggy, so best add them not too long before serving. Have a great picnic.</div>
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<br /></div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-35909272664066338222012-05-29T15:20:00.001+02:002012-05-29T15:22:55.451+02:00Rhubarb and Strawberry Pie<div class="separator" style="clear: both; text-align: justify;">
Rhubarb and strawberry pie is really a pie of transition. There is a small overlap at the end of the rhubarb season when the first strawberries start coming out, and that's about now. So it's time to get cooking. I was inspired to this pie filling by the wonderful people at joyofbaking.com. If you are not familiar with that page but like baking, bookmark it now. You will come back, I guarantee that. I just made a few spice adjustments to their version. But really, it's a straight forward recipe, so I doubt anyone can really patent it. And then I made <a href="http://skytteskitchen.blogspot.com.es/2010/04/delicious-blueberry-pie.html" target="_blank">my regular pie dough</a>. To make the dough, make sure all the ingredients are well chilled. If you have a food processor, this is the easiest way to do it. Just whiz the butter and cold flour together until it has the consistency of wet sand. The slowly pour in the water while the machine is on. As soon as it forms to a ball stop, divide the portion in two two pieces (on which is 1/3 and one which is 2/3). Shape like a ball and wrap them in cling film and put the in the fridge for at least an hour before. Alternatively, make the dough with a fork and some elbow grease. <i>Just make sure the butter never gets too warm. You'll need:</i></div>
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<i>Pie dough:</i></div>
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280g flour</div>
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1tsp salt</div>
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150g cold butter</div>
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5-6 tbsp ice cold water</div>
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<i>Filling:</i></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; text-align: -webkit-auto;">500g Strawberries</span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;">500g Rhubarb stalks</span></span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;">150g Sugar</span></span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;">3-4 tbsp cornstarch (sifted)</span></span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;">1 tsp Chinese five spice</span></span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;">1 tsp vanilla powder</span></span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;">1 tsp orange flower water (optional)</span></span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;"><br /></span></span></div>
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<a href="http://1.bp.blogspot.com/-UMWRySM8S8g/T8TFIELkvYI/AAAAAAAAC5w/6BmubkvbcSw/s1600/IMG_5492.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-UMWRySM8S8g/T8TFIELkvYI/AAAAAAAAC5w/6BmubkvbcSw/s320/IMG_5492.resized.JPG" width="320" /></a></div>
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Wash the stalks and cut them in equally sized pieces of about 2 cm long. Half the strawberries. Sprinkle the orange flower water over.</div>
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<a href="http://2.bp.blogspot.com/-2eFvA6qT5c4/T8TFJ47h_4I/AAAAAAAAC54/SjgYB9RVzaE/s1600/IMG_5497.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-2eFvA6qT5c4/T8TFJ47h_4I/AAAAAAAAC54/SjgYB9RVzaE/s320/IMG_5497.resized.JPG" width="320" /></a></div>
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In a separate bowl, sift the corn starch and mix in the sugar, five spice and vanilla. Mix well, reserve 2 tbsp and sprinkle the rest over the strawberries and rhubarb and give it a good toss. Set it aside in the fridge while preparing the dough.</div>
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<a href="http://4.bp.blogspot.com/-QpWlY7PBhgg/T8TFLVlAkOI/AAAAAAAAC6A/H9t4JAdNxm8/s1600/IMG_5499.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-QpWlY7PBhgg/T8TFLVlAkOI/AAAAAAAAC6A/H9t4JAdNxm8/s320/IMG_5499.resized.JPG" width="320" /></a></div>
<div style="text-align: center;">
Roll out the bigger ball until it's big enough to fit inside the pie form and go up the sides. I usually do it between a piece of oven paper and some clingfilm lightly dusted with flower. this makes it easier to lift it up into the pie form. Dust the base with the remaining two tablespoons of the sugar mix. </div>
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<a href="http://1.bp.blogspot.com/-DWzWdqKxrNg/T8TFMTRE0AI/AAAAAAAAC6I/zksx09V7IiQ/s1600/IMG_5501.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-DWzWdqKxrNg/T8TFMTRE0AI/AAAAAAAAC6I/zksx09V7IiQ/s320/IMG_5501.resized.JPG" width="320" /></a></div>
<div style="text-align: center;">
Put in the strawberry and rhubarb filling. Roll out the smaller ball of dough. Cut it into strips and start getting creative with your weaving. Turn on the oven at 200ºC. While the oven is getting hot, place the pie in the fridge. Brush the top with milk and then bake for about 45 minutes. Let cool down completely before cutting into it. And by completely, I almost mean over night.</div>
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<a href="http://2.bp.blogspot.com/-FI20UvsGQbs/T8TFNYAes1I/AAAAAAAAC6Q/tDmU7EfYeRE/s1600/IMG_5507.resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-FI20UvsGQbs/T8TFNYAes1I/AAAAAAAAC6Q/tDmU7EfYeRE/s320/IMG_5507.resized.JPG" width="320" /></a></div>
<div style="text-align: center;">
As it's such brilliant weather I decided to add a scoop of my <a href="http://skytteskitchen.blogspot.com.es/2009/07/ice-cream-now-without-strange-additives.html" target="_blank">homemade ice cream</a> on top and splashed it with some of the juices from the pie. Just heavenly, I have to say. </div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-21796686312182239162012-03-03T09:55:00.000+01:002012-03-10T12:18:01.112+01:00Paella Mixta<div class="separator" style="clear: both; text-align: justify;">
When people think of Spanish food, one of the first thing that comes to their minds is probably the Paella. It's become synonymous with beach, sun and fiesta on the Spanish coast. However, I believe that the majority who have eaten paella in Spain has never eaten it properly prepared homemade style, but have been subjected to quickly heated, pre-cooked rice mix that comes from a frozen bag and added a couple of prawns for decoration. In fact, paella, which comes from the Valencia region in Spain, has many different varieties according to what has been added. I'm making a <i>paella mixta</i>, which combines seafood and chicken. Others use rabbit, seafood or vegetables only. Paella is more a way of cooking the rice than any final list of ingredients so feel free to improvise. I'm using my girlfriend's method, which she learnt from her mother.</div>
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<b>Ingredients:</b></div>
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2 squids</div>
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1 glass of white wine</div>
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1/2 kg of fresh mussels, cleaned</div>
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1/2 kg of clams</div>
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1/2 kg of fresh prawns with shell and head</div>
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1 l. of fish/seafood stock</div>
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1 green pepper</div>
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1 onion</div>
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1-2 cloves of garlic</div>
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1/2 kg of chicken (upper thighs and drumsticks cut into smaller pieces, wings)</div>
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1 -2 tsp of sweet paprika</div>
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1 pinch of saffron</div>
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3/4 kg of round paella rice, preferably Arroz Bomba from Valencia </div>
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Salt to taste</div>
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Olive oil for frying</div>
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Lemon</div>
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Green olives</div>
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<br /></div>
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<a href="http://1.bp.blogspot.com/-F_X8t59hzaI/T1HMqtcw5lI/AAAAAAAAC4o/LrkRUtwNXyA/s1600/Image00027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-F_X8t59hzaI/T1HMqtcw5lI/AAAAAAAAC4o/LrkRUtwNXyA/s320/Image00027.jpg" width="320" /></a></div>
<div style="text-align: center;">
Start by cleaning the squids, remove the heads, pull out and throw away the guts and the plastic-like bone it has. Peel off the skin and cut the head off just above the tentacles. Cut the body into rings, leave the tentacles whole or half them. </div>
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Bring the white wine to a boil and steam the cleaned mussels in it under a lid for about 3 minutes. Shake the pot now and then so they move around. Discard any that hasn't opened. Remove the mussels, but keep the liquid.</div>
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Steam the clams in the liquid from the mussels. According to my mother-in-law, it's best to do the clams and mussels in separate batches, in case one mussel is bad or full of sand. Then you won't spoil the liquid from the mussels. However, I am a bit lazy and in my case they were more boiled than steamed. Again, any that hasn't opened after 3 minutes should be thrown away. Remove clams and keep the liquid. This seafood stock is the real secret to a great paella. Add the extra litre of stock. Remove the heads from the prawns and let them simmer in the stock at low heat while preparing the next step.</div>
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First, turn your oven on at 180º. Then finely chop the onion and the green pepper. Fry in a bit of olive oil until the onion is translucent. Then add the chopped or minced garlic. Add the chicken pieces and fry until brown.</div>
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Add the prepared squid and the prawns, fry for a couple of minutes, then remove prawns. Add a the paprika. </div>
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Put the pinch of saffron in a tbsp of the hot seafood stock. Let it soak for a minute before adding it to the pan.</div>
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Add the rice and let it fry for 4-5 minutes with the rest of the ingredients before adding the stock. Just remember to keep stirring it so it doesn't stick and burn. Add the simmering stock until the rice is just covered. It's important that the stock is simmering hot. The rice shouldn't be cooled down once they start cooking. Traditionally, paella is made in a flat pan over an open fire or gas burner. I have neither, so I like to finish mine off in the hot oven. That way I compensate for the deeper pan by adding heat from all directions. A little more stock may need to be added depending on the type of rice you use.</div>
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When the rice is almost cooked through, take it out of the oven, cover it and let it finish cooking by itself for a few more minutes. The rice should be tender, not mushy nor hard at the centre. The individual grains should be loose, but it's OK if there is leftover liquid. The paella will be what is called slightly 'caldosa'.</div>
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Stir in the clams and some of the mussels and prawns. Use the rest to decorate along with some green olives (you can also choose to cook the olives with the paella). Serve with a slice of lemon on the side. Buen aprovecho.</div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com1tag:blogger.com,1999:blog-7258899748313088198.post-4102471034557814432012-02-13T13:17:00.000+01:002012-02-13T13:17:12.354+01:00Valentine menu suggestion<div style="text-align: justify;">
Valentine's Day is upon us and for those romantic souls out there who seek to woo their loved ones (and who happens to have a day off just to prepare a lovely meal) I've put together a little suggestion for a menu. It's vibrant, full of flavours, light, packed with vitamins and carbs so you'll have plenty of energy and not too heavy a stomach, just in case... you know, you decide to go running or something afterwards.</div>
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Starter: <b>Cold Tomato Soup with Crab Salad</b> (<a href="http://skytteskitchen.blogspot.com/2009/07/cold-tomato-soup-with-crab-salad.html" target="_blank">click here to get the recipe</a>) </div>
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Main: <b>Homemade Ravioli </b>(<a href="http://skytteskitchen.blogspot.com/2009/07/homemade-ravioli.html" target="_blank">Recipe</a>)</div>
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And for desert: My <b>Valentine Chocolate Cake</b> (<a href="http://skytteskitchen.blogspot.com/2010/02/valentine-chocolate-cake.html" target="_blank">Recipe</a>)</div>
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All the best of luck.David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-1854439597918085082012-02-10T16:14:00.001+01:002012-02-10T16:14:43.896+01:00Pork Knuckles - Slow fast food<div class="separator" style="clear: both; text-align: justify;">
Pork knuckle, or Schweinshaxe as it's known in Germany, is the lower joint which connects the pig's leg to the foot. It's a really under-valuated piece of meat (unless you are Bavarian), but prepared just right it turns into something of a treat. As they say, <i>the closer to the bone, the sweeter the meat</i>. I've called it slow fast food, because the preparation is virtually none. Yet, it does requite quite a long roasting process. But hey, that's the oven doing the work for you. The result is succulent meat, falling off the bone. Here's what you need:</div>
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2 carrots</div>
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1 small onion</div>
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250ml beer</div>
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2 pork knuckles</div>
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<i>Rub:</i></div>
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2 small cloves of garlic</div>
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3/4 tsp fennel seeds</div>
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3/4 tsp dried tarragon</div>
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A couple of fresh rosemary leaves</div>
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2 tsp salt</div>
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Freshly ground black pepper</div>
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1 tbsp olive oil </div>
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Crush all the ingredients for the rub in a mortar until you have a fine paste</div>
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Cut the carrots in smaller pieces, slice the onion and place them at the base of a ovenproof dish. Rub the pork knuckles with the rub. Make sure you get it in everywhere. This can also be done overnight. Add extra salt according to taste. Place the dish in preheated 230ºC oven for 30 minutes. Then pour the beer in. Turn the temperature down to 150ºC and cook for a further 2 hours. Baste the pork knuckles with the cooking liquid at the base of the dish every now and again. After 2 hours, turn the temperature way up (250º) to brown the meat outside. That should take another 20-30 minutes. Just make sure it doesn't burn.</div>
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The final result. Some delicious, slow-roasted pork knuckles that will have you licking your fingers for more.</div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com1tag:blogger.com,1999:blog-7258899748313088198.post-70589571188307063222012-01-24T21:13:00.000+01:002012-01-24T21:13:15.007+01:00Tandoori Chicken w. Mango<div class="separator" style="clear: both; text-align: justify;">
It's been ages since I posted something last, I know. But good things come to those who wait. At least that's what they say. This dish is one of my favorite Asian dishes for various reasons. First of all, it's dead-simple to make. Secondly because it's so packed with flavour which balance each other perfectly. It's sweet from the mangoes, bitter and sharp from the onion, spicy from the chicken and mild and citric from the lime-yogurt sauce. You can prepare it in advance and assemble it and bring it out at the last moment. It's sure to impress.</div>
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Ingredients:</div>
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<i>Chicken Tandoori</i></div>
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1-2 chicken breasts (or equivalent in thigh meat)</div>
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Tandoori paste</div>
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<i>or make it yourself:</i></div>
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1/2 tsp. Salt</div>
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1 small jar of Greek-style yogurt</div>
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1 tsp ginger garlic paste</div>
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Juice of 1/2 lime</div>
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Freshly ground pepper</div>
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1 tsp chili powder</div>
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1 tsp ground fenugreek seed</div>
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1 tsp garam masala</div>
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1 tsp coriander powder</div>
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1/2 tsp cumin powder</div>
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1/2 tsp Tumeric</div>
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<i>Salad:</i></div>
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1 ripe mango</div>
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1 red onion </div>
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A small handful of fresh cilantro</div>
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1-2 tsp Sambal Olek (or other chili paste)</div>
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Juice of 1 lime</div>
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<i>Yogurt dressing:</i></div>
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1 small jar of Greek yogurt</div>
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Juice of 1/2 or 1 lime (to taste)</div>
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Salt to taste</div>
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Papdums</div>
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Start by cutting the chicken meat in bite sizes and marinate them with the tandoori paste and a bit of yogurt for 4 to 12 hours.</div>
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Peel the mango and cut it in to small cubes of about 2 cm. Slice the onion and finely chop the coriander leaves. Add the chili and squeeze the lime fruit over it.</div>
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When ready to eat, fry the marinated chicken over high heat. If you have a grill, even better. Just put the meat on a skewer. Grill marks only add to the flavour.</div>
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Fry the papadoms according to the instructions. I usually fried then in a centimetre of neutral oil until the swell up. If it starts to bend weirdly, just press the sides down the a fork. Turn once and place on a rack to drip off.</div>
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Mix the yogurt with the lime and taste for salt. Serve the tandoori chicken on top of the salad on top of the papadum. Splash a few dollops of the yogurt on top and enjoy.</div>
<br />David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-33609630519599515412011-12-19T11:46:00.000+01:002011-12-19T11:46:33.168+01:00Christmas Frikadeller<div style="text-align: justify;">
This is just a quick recipe for Frikadeller which are Danish pork meatballs. I've given them a slight Christmas twist by adding a tiny bit of cloves. I've seen people calling out for the best frikadelle recipe but as these little buggers are so heavily steeped in tradition and "how-my-mum-used-to-make-them", I'm not even gonna try claiming that. These are just simply good frikadelles, but with the best sauce in the world (oh no, I see trouble brewing)...</div>
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<b>Ingredients:</b></div>
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500g Pork mince</div>
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1/2 Onion, very finely chopped or shredded</div>
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1.5 dl Cream (Or milk if you're on a diet)</div>
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1 egg</div>
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3-4 tbsp of breadcrumbs</div>
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Pinch of powdered cloves</div>
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Pinch of cayenne</div>
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Salt and pepper (Go on, don't be shy)</div>
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Butter for frying</div>
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<i>Sauce:</i></div>
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1 cup of beef stock</div>
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Something sweet and fruity like a jam. I used a raspberry balsamic vinaigrette I had. About a teaspoon</div>
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1 dl of cream</div>
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Mix all the ingredients together in a bowl. Stir it well (use your hands if you like) until it starts sticking together like one big ball. Add a little more breadcrumbs if it's too loose. You'll have to be able to form small balls. On the other hand, don't add too much breadcrumbs as they might get dry.</div>
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The easiest way to shape the balls is to use wet hands. If you don't like getting your hands dirty, you can use two spoons. Melt the butter over medium heat and wait for it to finish bubbling. Fry the meatballs on both sides until done. How long is that? Well, depends on how big you're making the balls and hot hot your frying pan is. I Start turning them over when I can see the mince turning greyish a bit over half way up. </div>
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Remove the meat balls and set aside somewhere warm. Add the beef stock to the pan to deglaze it. This basically means using all the meat bits and flavours from the frying to make this wonderful sauce. Let it reduce and thicken. Add the jam or whatever fruity stuff you're using.</div>
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Add the cream and turn off heat. The residual heat will be enough to cook the sauce through.</div>
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Serve and enjoy your holidays.</div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-52710731596528770522011-12-19T11:16:00.000+01:002011-12-19T11:16:30.315+01:00No-Name Chocolate Spread<div class="separator" style="clear: both; text-align: justify;">
Now, if I were a food manufacturer I could probably get in to all sorts of problems calling this a chocolate spread as it doesn't actually contain any chocolate. But it would probably be less trouble than if I called it Nutella which would clearly infringe the brand name. So I'll stick to chocolate spread and let you decide what to call it. However, I'll dare say that it's way more delicious than the one you buy in the store, and as taste is something individual they can't sue me for that. I'll let you be the judge. Is it healthier? Hey, if you're so concerned about health, don't go putting on chocolate spreads on your bread. Eat an apple. But if you want to indulge and leave the diet for January, try this out. </div>
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<b>Ingredients:</b></div>
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Equal amounts of toasted hazelnuts and butter. I used about 150g of each</div>
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2 dl of icing sugar</div>
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4 tbsp of cocoa powder (the dark intense stuff, not the sweetened)</div>
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Pinch of fine salt (if you use unsalted butter)</div>
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<br /></div>
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Start by chopping and grinding the roasted and peeled hazelnut until you get a fine flour. It should be almost like a paste as it starts to release the oils in the nuts.</div>
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Add the rest of the ingredients and mix until you've got a homogeneous paste. I used a food processor which really makes this so much easier to make. But you can do it by hand and feel proud of your effort afterwards. </div>
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And that's it. Couldn't be simpler. Now you just need some toasted bread and to dig in.</div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com1tag:blogger.com,1999:blog-7258899748313088198.post-62964063889898649842011-11-06T17:51:00.006+01:002011-11-06T18:30:03.830+01:00White Truffle Butternut Squash Veloute w. Pecorino Crisp<div style="text-align: justify;">Behind this extremely posh sounding name is a rather simple recipe which gives the butternut squash, the chubby ginger kid of the autumn season, an MTV style make-over and turn it into an unctuous and velvety superstar of a dish. I've just returned from a small vacation in Rome where I picked up a bottle of white truffle oil which seems to give this dish that extra layer I was looking for. If fancy sounding recipes make you cringe and bring out your worst kitchen phobias, this might be a first step in overcoming those fears as it's as good as fool-proof. And this way you can wow your next dinner guests with something fanciful, making them believe you've turned into some kind of super chef overnight. Truffle oil is becoming easier to find nowadays, mainly because it's mostly chemically produced and has never actually seen any truffles. Some chefs frown upon it, but for the rest of us who can't afford to buy a real white truffle, we'll have to do with this. </div><div><b>Ingredients:</b></div><div><i>Veloute:</i></div><div>1 onion</div><div>1 kg butternut squash, peeled and cubed in about 2x2 cm</div><div>1 small twig of rosemary</div><div>about 0.5-0.75 l of water</div><div>2 slices of sandwich cheese</div><div>50ml cream</div><div>about 1 small tsp of white truffle oil</div><div>Salt</div><div><i>Pecorino Crisps:</i></div><div>50g of grated Italian pecorino cheese, or parmesan</div><div>Pinch of dried oregano and thyme</div><div><br /></div><a href="http://1.bp.blogspot.com/-cUrSlI4MqCo/Tra7QzLNuhI/AAAAAAAAC1c/whXm2gj--Kc/s1600/IMG_5068.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-cUrSlI4MqCo/Tra7QzLNuhI/AAAAAAAAC1c/whXm2gj--Kc/s400/IMG_5068.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671926678009264658" /></a><div style="text-align: center;">Start by frying the onion at medium heat in a large pot for about 8 minutes.</div><a href="http://2.bp.blogspot.com/-kzkny2aMgJg/Tra7QtAneUI/AAAAAAAAC1Q/rXASvYBpxzs/s1600/IMG_5069.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-kzkny2aMgJg/Tra7QtAneUI/AAAAAAAAC1Q/rXASvYBpxzs/s400/IMG_5069.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671926676354201922" /></a><div style="text-align: center;">Add the cubed butternut squash, the rosemary and enough water to nearly cover. The more water you add, the runnier the veloute will be. You can always add more if it gets too thick. Boil until the butternut squash is tender and falling apart. I used a pressure cooker to speed up the process. </div><a href="http://1.bp.blogspot.com/-zgYdJDVmMAc/Tra7LIqUDaI/AAAAAAAAC1A/7R8kqz0XLig/s1600/IMG_5073.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-zgYdJDVmMAc/Tra7LIqUDaI/AAAAAAAAC1A/7R8kqz0XLig/s400/IMG_5073.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671926580697632162" /></a><div style="text-align: center;">Meanwhile, grate the pecorino cheese in small mountains on baking paper, sprinkle a bit of dried herbs on top and grill them until they become golden brown around the edges. Set aside to cool off completely and you should have small, crunchy cheese crisps.</div><div style="text-align: center;"><br /></div><a href="http://1.bp.blogspot.com/-KGIBLXu62Ts/Tra7KOHcqKI/AAAAAAAAC0s/Pm1CyIxL4ts/s1600/IMG_5074.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-KGIBLXu62Ts/Tra7KOHcqKI/AAAAAAAAC0s/Pm1CyIxL4ts/s400/IMG_5074.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671926564982139042" /></a><div style="text-align: center;">When the butternut squash is cooked, remove the rosemary and blend the lot until smooth.</div><a href="http://4.bp.blogspot.com/-bgi7wwU0fuU/Tra7J2WQ3WI/AAAAAAAAC0c/P_fQBswCvl0/s1600/IMG_5076.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-bgi7wwU0fuU/Tra7J2WQ3WI/AAAAAAAAC0c/P_fQBswCvl0/s400/IMG_5076.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671926558601829730" /></a><div style="text-align: center;">Now for the wada-woom. Add the cheese, cream and white truffle oil and stir until the cheese is completely melted. Taste for salt and add a bit more truffle oil to taste. But be careful, it's quite pungent and you only want a hint of it.</div><a href="http://2.bp.blogspot.com/-BVSeaLjDHNY/Tra7J8CyRDI/AAAAAAAAC0U/6ZsUqOUf5CI/s1600/IMG_5080.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-BVSeaLjDHNY/Tra7J8CyRDI/AAAAAAAAC0U/6ZsUqOUf5CI/s400/IMG_5080.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671926560130745394" /></a><div style="text-align: center;">Serve with a good rustic bread, the pecorino crisp and a bit of cut chives for decoration. </div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-18537433883524591042011-10-19T14:40:00.002+02:002011-10-19T15:02:24.816+02:00Half-fried Savoy Cabbage w. Bacon and Apple<div style="text-align: justify;">Up until last week we've had 30 degrees and lots of sunshine in mid October. This is not really typical autumn weather and my cooking has reflected this. Still haven't made my pot of <a href="http://skytteskitchen.blogspot.com/2009/09/judiones-jumbo-beans.html">judiones beans</a> yet which is usually happens when the weather change. This, however, is probably my first more wholesome dish after a long summer of light food and cold soups. My in-laws have a vegetable garden with some highly fertile soil and have had an abundance of fresh produce. I'm not a big cabbage eater (apart from the occasional coleslaw), but as they gave us a couple of homegrown savoy cabbage heads, I thought I'd try and cook something different with them. Here's the result, trust me, it's delicious:</div><div>You need:</div><div>1 savoy cabbage, or any other cabbage will do. Sliced.</div><div>150g bacon</div><div>1 apple for cooking (also from their garden)</div><div>1 tbsp rice vinegar (or a bit less of white wine vinegar)</div><div>1-2 tbsp crème fraîche, or just normal cream</div><div>2-3 tbsp sunflower seeds</div><div>Salt, pepper </div><div><br /></div><a href="http://2.bp.blogspot.com/-VDsqvlfOjek/Tp7FtkoHyVI/AAAAAAAACyQ/nSGIIGwdKHU/s1600/IMG_4412.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-VDsqvlfOjek/Tp7FtkoHyVI/AAAAAAAACyQ/nSGIIGwdKHU/s400/IMG_4412.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665182767995406674" /></a><div style="text-align: center;">Start by frying the cut bacon at medium temperature to release some of the fat.</div><a href="http://4.bp.blogspot.com/-4H3Eo_mEcX8/Tp7Ftbs-AoI/AAAAAAAACyE/LYfjVZWg4ss/s1600/IMG_4413.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-4H3Eo_mEcX8/Tp7Ftbs-AoI/AAAAAAAACyE/LYfjVZWg4ss/s400/IMG_4413.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665182765599818370" /></a><div style="text-align: center;">Add the sliced cabbage, fry it for a couple of minutes.</div><a href="http://2.bp.blogspot.com/-bRtxaSaNBns/Tp7FtIQdTOI/AAAAAAAACx4/hrpxiQQGDr0/s1600/IMG_4414.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-bRtxaSaNBns/Tp7FtIQdTOI/AAAAAAAACx4/hrpxiQQGDr0/s400/IMG_4414.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665182760379960546" /></a><div style="text-align: center;">Cut the apple into smaller cubes or sticks. Add to the cabbage. Fry for 5 minutes.</div><a href="http://2.bp.blogspot.com/-iyM3DjZJJQM/Tp7FsjPjOGI/AAAAAAAACxs/3-ehXG7FalA/s1600/IMG_4415.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-iyM3DjZJJQM/Tp7FsjPjOGI/AAAAAAAACxs/3-ehXG7FalA/s400/IMG_4415.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665182750444042338" /></a><div style="text-align: center;">Add crème fraîche and salt and pepper. Heat the dish through, but don't overcook the cabbage. You still want it to have some bite to it.</div><a href="http://3.bp.blogspot.com/-SMczsV9C2EU/Tp7Fsd_VEEI/AAAAAAAACxg/JMefUdMkTVo/s1600/IMG_4417.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-SMczsV9C2EU/Tp7Fsd_VEEI/AAAAAAAACxg/JMefUdMkTVo/s400/IMG_4417.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665182749033828418" /></a><div style="text-align: center;">Finally, taste for salt and add some sunflower seeds on top. Great autumn side dish.</div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-59730344284131025162011-10-19T14:16:00.003+02:002011-10-19T14:39:00.719+02:00Blackberry Pie<div><div style="text-align: justify;">Hold on, no wait. Not the phone, the actually berry (or rather an aggregated fruit). This is from a harvest I made of wild blackberries on an outing during the summer, which I quickly paid the highest honor these berry can receive by baking them in to a pie. I think I picked some 200-300 grams but I'm not sure. If you still have blackberries on your blackberry tree/bush, don't pick them now, because according to old folktales the Devil has pissed on them after the 11th of October. The dough is my standard dough which you can see how to make on my (quite similar)<a href="http://skytteskitchen.blogspot.com/2010/04/delicious-blueberry-pie.html"> blueberry pie recipe</a>. You'll need:</div><div><i>Pie dough:</i></div><div>280g flour</div><div>1tsp salt</div><div>150g cold butter</div><div>5-5 tbsp ice cold water<br /></div><div><i>Filling:</i></div><div>Your harvest of blackberries (let's say +/- 250g)</div><div>5 tbsp cornstarch</div><div>1/2 cup of sugar</div><div>1-2 tsp vanilla powder</div><div>Juice of 1/2 a small lemon</div></div><div><br /></div><a href="http://4.bp.blogspot.com/-GB9twaXrtRw/Tp7B7TMWTkI/AAAAAAAACxU/1bZRVQ2NOGs/s1600/IMG_4329.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-GB9twaXrtRw/Tp7B7TMWTkI/AAAAAAAACxU/1bZRVQ2NOGs/s400/IMG_4329.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665178605787172418" /></a><div style="text-align: center;">Here's my harvest, not too much but someone had beat me to the tree so I had to do with what was left. Put the oven at 220º.</div><a href="http://1.bp.blogspot.com/-IfPkBW29c0A/Tp7B7LIwfPI/AAAAAAAACxE/Y8nla3YaQ6Y/s1600/IMG_4330.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-IfPkBW29c0A/Tp7B7LIwfPI/AAAAAAAACxE/Y8nla3YaQ6Y/s400/IMG_4330.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665178603624627442" /></a><div style="text-align: center;">Mix the berries with the sugar, cornstarch, vanilla and lemon. Crush about half the berries with a fork and mix it well together so you don't have any lumps of cornstarch. Set it aside while you <a href="http://skytteskitchen.blogspot.com/2010/04/delicious-blueberry-pie.html">prepare the dough</a>. This will allow the sugars to dissolve and mix in with the juices of the berries.</div><a href="http://2.bp.blogspot.com/-3g8wqgearvs/Tp7B6o5bllI/AAAAAAAACw8/7VpwciZR4j0/s1600/IMG_4332.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-3g8wqgearvs/Tp7B6o5bllI/AAAAAAAACw8/7VpwciZR4j0/s400/IMG_4332.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665178594433537618" /></a><div style="text-align: center;">Use about 2/3 of the dough for the base and prick some holes at the base of the pie and pour the filling in. Shake it a bit to make sure it's well distributed. </div><a href="http://2.bp.blogspot.com/-fPCN5X8uD80/Tp7B6eeoIMI/AAAAAAAACws/ZeXi5dFRZ0g/s1600/IMG_4333.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-fPCN5X8uD80/Tp7B6eeoIMI/AAAAAAAACws/ZeXi5dFRZ0g/s400/IMG_4333.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665178591636758722" /></a><div style="text-align: center;">Roll out the remaining dough and make a "lid" for the pie. Prick some more holes in the lid.</div><div><a href="http://3.bp.blogspot.com/-g8VTw7yE4_0/Tp7B6DIa-VI/AAAAAAAACwk/I1eSztqpSOE/s1600/IMG_4339.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-g8VTw7yE4_0/Tp7B6DIa-VI/AAAAAAAACwk/I1eSztqpSOE/s400/IMG_4339.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665178584295864658" /></a><div style="text-align: center;">Bake at 220º for 15 minutes, then lower the temperature to 170 and continue baking for about 20-30 minutes or until the crust is golden. Let it rest for at least half an hour before cutting into it. This will allow the starches to set and your filling won't run out. Serve warm, for example with a bit of ice cream on the side.</div></div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com1tag:blogger.com,1999:blog-7258899748313088198.post-56742718158999702122011-08-25T14:10:00.002+02:002011-08-25T14:23:00.506+02:00Potato Roll<div style="text-align: justify;">Hi, today just a quick recipe - or actually, more like an idea. Basically, you just make a portion of mashed potatoes and flatten it out, add some filling and roll it up. That's it. I won't tell you how to make the mash, because I guess you can figure that out. Just make sure it's not too thin or runny. The filling I made was simply mixing canned tuna, baked red peppers, chopped green olives and a couple of boiled eggs which were all mixed together with a bit of mayo and tasted for salt and pepper. Once you have the filling and the mash, you're ready to go.</div><div>
<br /></div><a href="http://3.bp.blogspot.com/-doNwX4DKjE8/TlY73Vr15BI/AAAAAAAACwc/nIm9ZIxKr0k/s1600/IMG_4313.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-doNwX4DKjE8/TlY73Vr15BI/AAAAAAAACwc/nIm9ZIxKr0k/s400/IMG_4313.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644765004855370770" /></a><div style="text-align: center;">On a piece of oven paper you just pour out your cooled-off mash and then with your hands or a spatula you start flattening it until you have a rectangular shape about 1 cm thick. I'm sure your kids will find this task exciting. Get them helping. Then spread out the filling on top but make sure you don't put it all the way out to the edge or it will spill out when you roll it.</div><div style="text-align: center;">
<br /></div><a href="http://4.bp.blogspot.com/-ieMO2CgLmS4/TlY73Ft_EWI/AAAAAAAACwU/naOKFpQSSHA/s1600/IMG_4315.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-ieMO2CgLmS4/TlY73Ft_EWI/AAAAAAAACwU/naOKFpQSSHA/s400/IMG_4315.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644765000569393506" /></a><div style="text-align: center;">Carefully roll it by lifting up on the oven paper. It's not hard at all. Trim the ends for a prettier result or close them off with some extra mash. Place in the fridge until you need to serve it and enjoy it cold with a bit of mayo on the side or spread out in a thin layer over the roll. Enjoy</div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com1tag:blogger.com,1999:blog-7258899748313088198.post-42075898050000964652011-08-23T12:33:00.003+02:002011-08-23T14:25:10.056+02:00Woodshade Organics<div style="text-align: justify;">You can't bribe me... except with food! And that's just what my sister did. She's working for an organic confectionary in Denmark called <a href="http://www.woodshade.dk/eng/engfirma.htm">Woodshade Organics</a>. They produce filled chocolates, raw marzipan, soft nougat and lots of other sweets and candy related products - all 100% organic. And every now and again she sends me some samples of their products to taste. So why not share my thoughts with the readers of this blog and do a bit of shameless promotion for their amazing products. Hopefully, that way she'll keep sending me stuff (But don't think I'm only praising them for personal reasons. They have actually won several prizes for their product). </div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">I'll start out with a few products I received some time back and which are long gone. The first was a small box of mixed filled confectionery. Each handmade piece was a treat. In fact, they were so delicious that they had disappeared before it even occurred to me to write down my opinion about them (Sister, if you read this, you'd better send me a bigger box next time so I can give you a more detailed opinion... he he). </div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">Also, she sent me a small bag called <i>RAW Cacao Nibs </i>containing 75g of raw, dried cocoa beans, crushed into small bits. The first taste of the raw bean was quite strange as I expected it to taste more like chocolate. Instead it was quite bitter and earthy at first, almost like coffee beans. But then a taste of a fruity cocoa too over the more I chewed it, and left a strange desire to have some more. I'm sure it's an acquired taste, but most people I offered to try it all agreed it was quite unusual at first but then all asked me for more. I read up on it and it turns out that raw cocoa beans are very healthy and good for you, and it should be mentioned that it's also a stimulant like coffee. Just a few nibbles are enough to give you a boost. My final verdict: It's a keeper!</div><div style="text-align: justify;">
<br /></div><a href="http://1.bp.blogspot.com/-pxKWgRV0JIQ/TlOCCOBTAZI/AAAAAAAACwM/R3BHehda6Jc/s1600/IMG_4341.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="http://1.bp.blogspot.com/-pxKWgRV0JIQ/TlOCCOBTAZI/AAAAAAAACwM/R3BHehda6Jc/s400/IMG_4341.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643997732660248978" /></a><div style="text-align: justify;">Here are some of the other products she sent. I haven't opened the cocoa powder on the left yet, so I can't really comment. The box on the right contains (or at least what's left of it) 'nougat', a praline mix of chocolate and hazelnuts. I'm not really a big fan of nougat, or at least until I tried this. I usually associated the nougat I had in Denmark with a inferior kind of overly sweet and fatty chocolate which was used as a cheap filler in cheap chocolate pralines. But this nougat seems to have stricken a fine balance of sweetness and the nuttiness of the hazelnuts. The almost empty box speaks for itself. </div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">And then their marzipan. Marzipan is a big thing in Denmark. We love it and put it in pies, cakes, ice cream and the traditional Scandinavian birthday/wedding/funeral cake, <a href="http://en.wikipedia.org/wiki/Kransekake">Kransekage</a>, is made of baked marzipan rings stacked on top of each other to make a tall cone. And come Christmas and the Danes just go wild in marzipan, making small eatable figures with their children of the raw marzipan. And I'm a big fan of marzipan, so my expectations were high when I received Woodshade's award-winning organic marzipan. And I wasn't disappointed. Again, top products are all about getting a very fine balance right. And I think that's what Woodshade's Raw Marcipan manages just that. It's not too sweet like some marzipan I've tried but has a very full well-rounded flavour of almonds (65%). Perhaps because they use a mixture of cane sugar and honey to sweeten the Italian almonds. The result is a less synthetic and sharp sweetness which you find in some cheaper brands, but a more complete experience which carries, but doesn't dominate, the flavour of almonds. The taste seems to be wider and lingers more pleasantly in the mouth. They have also got the consistency just right. It's soft and moist like playdough but when you bite in to it you feel the crunch from the almond flour. I can't really speak highly enough of this product. Not just because I got it for free. But this product really is worth the money you spend. </div><div><div style="text-align: justify;"> </div><a href="http://3.bp.blogspot.com/-tlZth3rz_H8/TlOCCKvJzaI/AAAAAAAACwE/Hf7ba8M3gJg/s1600/IMG_4345.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="http://3.bp.blogspot.com/-tlZth3rz_H8/TlOCCKvJzaI/AAAAAAAACwE/Hf7ba8M3gJg/s400/IMG_4345.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643997731778842018" /></a><div style="text-align: justify;">Now, just this morning I received a new product: Their licorice marzipan. I've noticed that licorice is now popping up in all kinds of products from ice cream to chocolate. Some times with great success, other times not so much. I was a bit worried that licorice marzipan would fall in the latter category. In my mind the two flavours just don't seem to mix. But now that I've tried it I might have to rethink it. Admitted, the first bit was rather confusing. When you have certain preconceptions about how some food is suppose to taste you sometimes need a bit of convincing before you see the point. And this was perhaps such a case. Cutting a small bit off, it had an almost smokey smell to it. Then you bit into it and the first impression is one of reassurance as your brain tells you that it's just normal marzipan. The texture and the first hit of sweetness is very similar to Woodshade's regular raw marzipan. But then it transforms into something quite unfamiliar. More than licorice I'd describe the second wave of taste closer to that of walnuts, perhaps with an undertone of pepper. Then finally you get the licorice coming through. It's quite a ride and hard to explain. I guess you'll just have to try for yourself. It's very good, but if I should have one tiny objection it's perhaps that I don't yet see it's application for other than just eating it raw as it is. Perhaps it's just because I'm used to marzipan being quite versatile, because there's absolutely nothing wrong in eating it just as it is.</div></div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">If you want to know more about Woodshade Organics, I recommend you visit their homepage <a href="http://www.woodshade.dk/">http://www.woodshade.dk/</a> . It's in English, Danish and German. </div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-88473105815401992012011-08-22T20:47:00.002+02:002011-08-22T21:05:02.302+02:00Tortillitas de Camarones - Shrimp Pancake?<div style="text-align: justify;">This recipe is one of my girlfriend's favourites. It's a dish from the South of Spain where they excel in frying all kinds of fish and seafood. It's really nothing more than a pancake with some baby shrimp mixed into the batter. Here's what you need:</div><div style="text-align: justify;">
<br /></div><div>1 small onion, spring onion preferred. </div><div>1 small cup of flour ( the original recipe calls for chickpea flower, which makes the tortillita more crunchy.</div><div>1 egg</div><div>1 tbsp freshly chopped parsley</div><div>1 small pinch of saffron</div><div>Salt to taste</div><div>Pinch of cayenne</div><div>200g cooked baby shrimp</div><div>1.5dl. milk</div><div>Frying oil</div><div>
<br /></div><a href="http://2.bp.blogspot.com/-dlAg4GOO5I4/TlKkkDjFzII/AAAAAAAACv8/Dk2cghIBKRQ/s1600/IMG_4306.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: right;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="http://2.bp.blogspot.com/-dlAg4GOO5I4/TlKkkDjFzII/AAAAAAAACv8/Dk2cghIBKRQ/s400/IMG_4306.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643754222383385730" /></a><div style="text-align: center;">I didn't have spring onion so I decided to finely chop and lightly fry a small normal onion for a few minutes, just enough to take the edge off its sharpness.</div><a href="http://2.bp.blogspot.com/-bkM-qixA4uQ/TlKkj1bajAI/AAAAAAAACv0/O8iJ1NtxIVQ/s1600/IMG_4307.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="http://2.bp.blogspot.com/-bkM-qixA4uQ/TlKkj1bajAI/AAAAAAAACv0/O8iJ1NtxIVQ/s400/IMG_4307.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643754218593094658" /></a><div style="text-align: center;">Mix the rest of the ingredients with the fried onion.</div><a href="http://2.bp.blogspot.com/-fsVnEa390nE/TlKkj3r-JBI/AAAAAAAACvs/XdrqPJAbRRo/s1600/IMG_4308.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="http://2.bp.blogspot.com/-fsVnEa390nE/TlKkj3r-JBI/AAAAAAAACvs/XdrqPJAbRRo/s400/IMG_4308.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643754219199407122" /></a><div style="text-align: center;">Add the baby shrimp and milk. Stir to a batter.</div><a href="http://3.bp.blogspot.com/-MgkhOM1D5GY/TlKkiIGKRFI/AAAAAAAACvk/gXN7k-bNrq8/s1600/IMG_4309.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="http://3.bp.blogspot.com/-MgkhOM1D5GY/TlKkiIGKRFI/AAAAAAAACvk/gXN7k-bNrq8/s400/IMG_4309.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643754189244482642" /></a><div style="text-align: center;">Heat up a frying pan, add the oil and fry the tortillitas as you would fry small pancakes. You can make one and see if you need to adjust for salt.</div><div><div style="text-align: center;">
<br /></div><a href="http://3.bp.blogspot.com/-O9d3KGqIau4/TlKkf72PKjI/AAAAAAAACvc/lmW2OSLIbJc/s1600/IMG_4311.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="http://3.bp.blogspot.com/-O9d3KGqIau4/TlKkf72PKjI/AAAAAAAACvc/lmW2OSLIbJc/s400/IMG_4311.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643754151596730930" /></a><div style="text-align: center;">Leave the on a paper towel to absorb some of the excess grease. Try a bite and dream away to the south of Spain...</div></div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0tag:blogger.com,1999:blog-7258899748313088198.post-6605560163476949712011-08-22T20:14:00.003+02:002011-08-22T20:29:25.620+02:00Lemonade - when wife gives you lemons...<div style="text-align: justify;">Madrid is so damn hot these days so you're constantly looking for ways to refresh yourself... and I think that with this lemonade I've found the formula. I went and bought the best sun-ripened lemons I could find and then went home and made this refreshing lemonade. There're no tricks really. It's lemons, brown sugar and water. That's it. Well, of course there are always a few tricks, but this is really straight forward.</div><div><b>Ingredients:</b></div><div>6 sun-ripened lemons, the sweeter the better</div><div>3-6 tbsp brown sugar (muscovado for example). Really, you need to "add to taste"</div><div>Water to taste</div><div>Ice cubes when you want it really fresh</div><div>
<br /></div><a href="http://1.bp.blogspot.com/-JVOGUvmeWfo/TlKdCj6u99I/AAAAAAAACvU/joyW_jFHUBY/s1600/IMG_4334.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-JVOGUvmeWfo/TlKdCj6u99I/AAAAAAAACvU/joyW_jFHUBY/s400/IMG_4334.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643745950375540690" /></a><div style="text-align: center;">Press and roll the lemons with the palm of your hand before squeezing them. This makes the process easier.</div><a href="http://3.bp.blogspot.com/-QMQAD2LAPfg/TlKdCdv15II/AAAAAAAACvM/CS8njvg_U0k/s1600/IMG_4335.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-QMQAD2LAPfg/TlKdCdv15II/AAAAAAAACvM/CS8njvg_U0k/s400/IMG_4335.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643745948719244418" /></a><div style="text-align: center;">Pour the lemon juice through a strainer into a jar or a bottle. Add the brown the sugar.</div><div style="text-align: center;">
<br /></div><a href="http://1.bp.blogspot.com/-qzVgNTNSKWE/TlKdCMuAqNI/AAAAAAAACvE/mMeCOQE56Ow/s1600/IMG_4336.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-qzVgNTNSKWE/TlKdCMuAqNI/AAAAAAAACvE/mMeCOQE56Ow/s400/IMG_4336.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643745944148158674" /></a><div style="text-align: center;">Shake well until all the sugar is dissolved. </div><div style="text-align: center;">
<br /></div><a href="http://1.bp.blogspot.com/-TnvTINddSgs/TlKdCOp8PFI/AAAAAAAACu8/0r4f0k1OwBM/s1600/IMG_4338.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-TnvTINddSgs/TlKdCOp8PFI/AAAAAAAACu8/0r4f0k1OwBM/s400/IMG_4338.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643745944667962450" /></a><div style="text-align: center;">Crush some ice and dilute the lemonade with water to taste. Ahh... refreshing!!!</div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com1tag:blogger.com,1999:blog-7258899748313088198.post-69947562428579413922011-08-16T08:54:00.002+02:002011-08-16T09:13:45.914+02:00Fried Zucchini Flowers<div style="text-align: justify;">Summer time and the zucchinis are in full bloom. I'm so lucky that my girlfriend's parents are zucchini fanatics. Not so much because I like zucchinis (which, to be honest, I find a mildly boring vegetable), but because I have access to all the zucchini flowers I can pick. Zucchinis have two types of flowers: those which have a thick stem and which will turn into zucchinis, and those with a thin stem which are the "male" flowers and are only good for pollination... almost! Because you can also eat these. It's apparently a big thing in Italy, where apart from just frying them like I did, they also stuff them with cheese and herbs. Try it for yourself:</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">some 12-20 zucchini flowers</div><div style="text-align: justify;">1 egg</div><div style="text-align: justify;">1 dl. of water</div><div style="text-align: justify;">1 dl. flour</div><div style="text-align: justify;">pinch of salt</div><div style="text-align: justify;">pinch of cayenne</div><div style="text-align: justify;">Some neutral oil for frying</div><div>
<br /></div><a href="http://2.bp.blogspot.com/-hvyO6KE7k_c/TkoUan9btII/AAAAAAAACu0/vsrsUuRRzvA/s1600/IMG_4300.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-hvyO6KE7k_c/TkoUan9btII/AAAAAAAACu0/vsrsUuRRzvA/s400/IMG_4300.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641343930870772866" /></a><div style="text-align: center;">Start by mixing the batter (all the ingredients apart from the flowers). Leave it to rest in the fridge while preparing the flowers.</div><div style="text-align: center;">
<br /></div><a href="http://4.bp.blogspot.com/-VEX8AYr27jo/TkoUaVhOtVI/AAAAAAAACus/SF8NW0BapW4/s1600/IMG_4301.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-VEX8AYr27jo/TkoUaVhOtVI/AAAAAAAACus/SF8NW0BapW4/s400/IMG_4301.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641343925920642386" /></a><div style="text-align: center;">You can either wash them and leave them to dry if you aren't sure how clean they are. I picked mine directly from their organic garden so I just brushed off any small insect I might come across. Then gently open the flowers and remove the stamen as it's quite bitter (I've read). It snaps off easily. Trim the stem back to a centimeter and break off those green leafs from the base of the flower.</div><div>
<br /><a href="http://3.bp.blogspot.com/-Tjnw-dGUcFY/TkoUaHqmM7I/AAAAAAAACuk/kcEjjPYEMI8/s1600/IMG_4303.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-Tjnw-dGUcFY/TkoUaHqmM7I/AAAAAAAACuk/kcEjjPYEMI8/s400/IMG_4303.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641343922201834418" /></a><div style="text-align: center;">Heat up a good amount of neutral oil on a non-stick frying pan. Dip the dry flowers in the batter and place them directly into the hot oil.</div></div><div>
<br /><a href="http://1.bp.blogspot.com/-WBDjDWBazX4/TkoUaLzMbwI/AAAAAAAACuc/krA5ruxJWIA/s1600/IMG_4304.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-WBDjDWBazX4/TkoUaLzMbwI/AAAAAAAACuc/krA5ruxJWIA/s400/IMG_4304.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641343923311636226" /></a><div style="text-align: center;">Fry them for a minute on one side then or until they look golden and crispy, then turn them.</div></div><div><div style="text-align: right;">
<br /></div><a href="http://3.bp.blogspot.com/-T0jaPENQqEY/TkoUZxc_WiI/AAAAAAAACuU/HagLdF7GmaU/s1600/IMG_4305.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-T0jaPENQqEY/TkoUZxc_WiI/AAAAAAAACuU/HagLdF7GmaU/s400/IMG_4305.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641343916239182370" /></a><div style="text-align: center;">Place on a paper towel to absorb the excess oil. Eat while warm and crispy.</div></div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com2tag:blogger.com,1999:blog-7258899748313088198.post-26748684185422772582011-08-07T10:03:00.003+02:002011-08-07T10:16:01.438+02:00Rabbit's Liver Snack<div style="text-align: justify;">I bought a rabbit recently to use in a Paella and it came with these two good-looking chunks of liver which I thought would be a shame to throw away. So I decide to make a small tapas to start the meal. Here's how:</div><div><b>Ingredients:</b></div><div>Rabbit's Liver</div><div>1 -2 tbsp Lemon Juice</div><div>Pinch of thyme</div><div>Salt, pepper</div><div>Olive oil</div><div>Baguette</div><div><br /></div><a href="http://1.bp.blogspot.com/-UxQv7zY2_bs/Tj5HLy8ZDAI/AAAAAAAACuM/eLvOZd3gtUk/s1600/IMG_3736.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-UxQv7zY2_bs/Tj5HLy8ZDAI/AAAAAAAACuM/eLvOZd3gtUk/s400/IMG_3736.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5638022051493645314" /></a><div style="text-align: justify;">First, marinate the livers in lemon juice, thyme and a pinch of salt for about 20 minutes. Then slice them.</div><div><br /><a href="http://4.bp.blogspot.com/-1LQSlcG6zqU/Tj5HLlF1Z6I/AAAAAAAACuE/0D1WayMDGBU/s1600/IMG_3741.resized.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-1LQSlcG6zqU/Tj5HLlF1Z6I/AAAAAAAACuE/0D1WayMDGBU/s400/IMG_3741.resized.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5638022047775156130" /></a><div style="text-align: justify;">Heat up the oil in a frying pan until it's very hot (when you start to see the first whisk of smoke), and then just fry them very fast. Add freshly chopped parsley and be generous with the black pepper. You might also want to add a little flaky sea salt. Slice the bread, place the liver on top and drizzle with the oil from the frying pan. Absolutely delicious...</div></div>David Skyttehttp://www.blogger.com/profile/09987814891912570634noreply@blogger.com0