200 gr room temperature butter
1 Kruka persilja
1 pot tarragon
A few sprigs of thyme
A few sprigs of rosemary
1 green jalapeno
1 clove of garlic
1 tbsp dijon mustard
1 tsk currypulver
4-5 anchovies
2 tbsp capers
A few drops of white vinegar
Do this
Put everything except butter in a food processor and mix everything
Add the butter and continue mixing until a smooth mixture
Place in the fridge for a couple of hours before serving
Keeps in the fridge 3-4 day.
4-6 different tomatoes
1 rödlök
2 tablespoons mayonnaise
2-3 red wine owner
Oliva
Salt and black pepper
Parsley
Do this:
Mix mayo vinegar, olive oil, salt and pepper.
Cut tomatoes into different sizes, put all the tomatoes and parsley on top of the dressing.
Mix everything before serving
Do this:
10 liters of black currants
4 kg of sugar (about 4dl per liter of berries)
Water
Pour the berries into a large saucepan
Fill with water so it covers the berries
Coca and 10 minutes and skim at the same time
Crush berries with a ladle against the edge of the saucepan while it is boiling
Strain off everything
Take the stock that remains in the strainer and pour into a saucepan, on with water again, bring to a boil and then strain again
Boil the juice with the sugar
Fill well-cleaned bottles (rinsed with atamon / water as described on bottle) with the hot juice.
Allow to cool.
Keeps unopened for several years in cool storage.
Heat water, sugar and thyme in a saucepan until the sugar has dissolved. Allow to cool and pull in 30 minutes.Start timer
Strain and mix the thyme syrup, elderberry juice and lemon juice.
Pour into glasses with ice and then pour on the sparkling wine and serve.
1. Preheat the oven to 175 grader.2
2. Sponge cake: Beat butter and sugar porous. Separate egg yolks and egg whites, mix the yolks in the batter. Add the milk and sieve into the flour mixed with the baking powder. Spread the batter in a long pan with edge covered with baking paper.
3. Meringue: Beat egg whites with half of the sugar to solid foam, add remaining sugar and whisk to a solid meringue, Spread the meringue on top of the sponge cake and finish with almonds and nuts on top.
4. Bake in the lower part of the oven approx 25 minutes, it should feel porous and airy.
5. Lift the cake out of the pan using the baking paper. Allow to cool on the paper.
6. Spoon over the vanilla cream and top with strawberries.
Here's how to make a really simple and good variant with BOB JUST BEAR & fruit, whipped cream and strawberries.
50 ml Gin
30 ml Coffee sugar layer*
20 ml of freshly squeezed lemon juice
60 ml tonic
Shake all of these ingredients in a shaker with ice except tonic and strain up to a glass that will be filled with ice. Top with tonic and mix with a spoon.
You will really know all three drinks that come after each other, first GT, then Tom Collins also ends it with an Espresso Martini.
* Kaffesockerlag: Heat equal parts of coffee and sugar. ex. 3 dl liter of coffee + 3 dl sugar = coffee sugar layer.
150 gr lax/person
1 liters
½ dl 12% vinegar
1 msk salt
10 allspice
4 laurel
1 a little onion
1 Carrot
Fresh dill
Boil up the law, place the fish with leather up, when it starts to boil again, Pull aside and leave for approx 25 min = clear….or remove the fish 20 mine and then let the team cool down with the fish in the team and let it stand 1-2 days in the fridge it has attracted all tastes.
Dillmajonnäs
1 Each egg yolk
2 msk söt senap
1 tablespoons vitvinsvinäger
1 tbsp water
A little salt
2 dl neutral oil
Chopped dill
All ingredients have the same temp, beat like a regular majjo.
Pressgurka
1 cucumber
½ dl vinegar
1 cup sugar
1 ½ dl water
1 tsp yellow mustard seeds
1 teaspoon fennel seeds
Kruspersilja
Let the law cool, put in the cucumber, Leave to cool under pressure for another hour, cut parsley over everything and mix around a little gently. Keeps in the fridge at least 1 week.