Good juldrink to bid on in the dark
INGREDIENT
5 cl tequila (used 100 % agave for best results)
10 cl julmust
2 lime wedges
How to use
Put ice in a highball glass. Measure out the tequila and pour in the glass
Then measure and pour root beer into the glass.
Finish by pressing two lime wedges over the drink so that the juice drips into the glass and the smell of lime spreading.
Ingridiencer
225 gr chocolate (Waxes manjari to smithereens)
170 gr osaltat Smör
4 eggs
215 gray sugar
Do this:
1. Preheat the oven to 150 grader
2. Melt butter and chocolate 55 grader
3. Beat three fourths of the sugar with the eggs
4. Boil a quarter of the sugar with the 1 tablespoons of water to a syrup.
5. Fold in the chocolate in the syrup and turn it into äggvispen
6. Bake for 78 degrees internal temperature, in water.
How to succeed with saffron buns!Contributor: Ylva Lindgren
Lussekatt, saffron bun, saffron bun or julkuse - dear child has many names and many forms. My favorite is the round saffron buns as you brush with melted butter and dip in sugar.
Saffransbak really belong to Christmas. Plan your lussebak well in advance and your buns will be extra juicy and tasty! Here are some tips on how to go about.
Real butter and fresh flour. First and foremost, bet on good ingredients. In many recipes are included fromage frais or quark. Skip. Instead, use real butter, fat milk and fresh flour. I use bread flour in my lussebullar. It requires a few extra minutes in the machine. Core Wheat flour is also possible, the most important is the quality of the flour, avoid buying the cheapest kind. Use the blue yeast and not the red which is said to be for sweet doughs. The red yeast makes dough rise too quickly.
Plenty of butter. Be generous with the butter, 150 g is the time for the dough on 3 cups milk.
Raisins soaked. Raisins burned easily in the oven and have the ability to suck up liquid and dry out the buns. Therefore put the raisins soaked in good time before baking. 2 tbsp water, mulled wine or cognac 4 tablespoons raisins.
Saffron concentrate. Use the time to soak whole saffron, it enhances the flavor. Whole saffron is available in well-stocked supermarkets or in pharmacies. This requires that you are out in good time. Blanda 1 g whole saffron 2 tablespoons spirits and 1 tablespoons sugar in a small jar. Let stand in a dark place until you use it in your saffransdeg, at least one day, preferably one week or longer.
Use cold dough liquid. The milk does not need to be heated. Use cold dough liquid and let ferment instead take a bit longer, when the flavors have time to develop better and buns will be tastier. The butter will not melt, but be room warm. So while the eggs.
Make a predough. Be in good time and make a predough milk, saffron, yeast and half of the flour. Drive a few minutes the machine into a dough and let stand in refrigerator covered with plastic overnight or up to one day. Followed by the rest of the ingredients and mix to a smooth dough.
Let the dough rest 30 minutes before you bake it to buns. Saffron buns will be extra juicy and probably you will never want to bake without predough.
Weigh flour. Use a kitchen scale and weigh the flour for best results. Flour is particularly difficult to measure with the measuring cup. Be wary of adding more flour than what is in the recipe.
Gluten Test. Edit dough properly. A common mistake is to run the dough for a short time in the machine. Count on 10 minutes, or 15 minutes hand. The dough should feel elastic, smooth and shiny when it's ready. Saffransdeg to be weaker and more sticky than regular wheat dough. Saffron dries namely the dough.
Make a gluten test to see if the dough is ready: take a small piece of dough and shape into a ball in your hands. Press the dough with lightly floured fingers to a thin, thin plate. You should be able to stretch out the dough between their hands without breaking down. In the old baker's language says that "to be able to read the newspaper through the dough”.
Bake the buns. Sprinkle any bare hands with some flour when you bake the buns, Avoid floured surface. Divide the dough into pieces, preferably with the help of a spatula or knife, into even sized pieces. Do you use scales 60-70 g / bun right. Shape into round balls, låt vila under plast ca 10 minutes.
Roll them out so that they are about 20 cm long and swirl them together to lussekatter. Place the buns thinly on a baking sheet with parchment paper.
Long leavening. Be patient and allow fermentation to take time. Buns will rise to double size. This may take several hours, depending on how cold or hot it is where you let the buns rise. Let them be happy to ferment in a plastic bag or plastic wrap instead of under a cloth, then ferment the better.
High temperatures and short cooking time. When the buns are fermented garnishes carefully with the soaked raisins, without pressing too hard. The buns will be baked at relatively high temperatures, 225 degrees masthead, as 5 minutes. The buns should be quite bright.
Syrup or äggstrykning. Brush the buns directly when they have finished baking and have come out of the oven instead of before. I brush out my buns with sugar. Boil 1 dl sugar 1 cups water, Set aside and let cool. The finished buns brushed with the law and have a nice shine and keeps juicy anymore. One can also brush with äggstrykning: 1 eggs mashed (Go VisPas) with 2 tablespoons of water and a pinch of salt. The salt allows to avoid having lumps and water makes äggstrykningen easier to pencil in.
Freeze fast. Saffron buns taste best freshly baked and slightly warm. Freeze the buns as soon as they cool down if they should not be eaten the same day. You can also freeze saffron buns unbaked and bake them a few days later. Ta fram dem i god tid, let them be happy to thaw in the refrigerator, let rise and bake as usual. Remember not to store the unbaked buns too long in the freezer, around a week usually go well. Yeast loses namely force in the freezer.
Filled saffron buns. If you want even more juicy saffron buns – makes a lovely filling with butter and almond paste, Roll out the dough, wide of the fill, roll up and cut into pieces just like the classic cinnamon buns. One can also make saffron dumplings; stretch the dough to a rectangle, wide onto the filling and fold the dough in half lengthwise. Cut into strips and swirl together into bundles. Prover as usual and bake without brush them before they go into the oven. When cooled slightly brushes to the buns with melted butter and dip them in sugar – delicious!
Almond filling with the taste of orange: 200 g marzipan, 200 g unsalted butter, 2 tablespoons sugar, 2 msk marsanpulver, 1 tbsp vanilla sugar. Mix to a fluff pulp. Season with grated orange peel.
For Mr. Morberg
INGREDIENT
700 g oxryggbiff
2 tablespoons olive oil for brushing
1 nypa salt & pepper
French fries
800 g firm potatoes
2 liter frityrolja
1 pinch of salt to taste
Béarnaise sauce
250 g butter
2 st schalottenlökar
1 sprig of fresh or pickled dragon
8 Each whole white peppercorns
0.5 cup red wine vinegar
0.5 cups water
4 egg yolks
1 tablespoons chopped parsley
1 tablespoons chopped tarragon
1 nypa salt & pepper
WHAT TO DO
1. Peel and cut the potatoes into french fries rods. Put them in a bowl of cold water for 5-10 minutes so that the starch disappears. Drain them well and dry them easily in a towel.
2. Heat the oil to 140-150 ° in a large saucepan, put down half the potatoes and fry it in 8-10 minutes. Allow it to cool so that it gets really cold, preferably in the fridge at a towel. Fry the potatoes during the rest of the time. This is where it is good to prepare.
3. Melt the butter to the bearnaise sauce over low heat in a saucepan. Remove it from the heat, but hold the butter is hot. Peel and finely chop the shallots. Add it in another pot of tarragon twig, white peppercorns, vinegar and water. Boil together until half remains.
4. Strain lökskyn in yet another pot and place it in the hot water bath. Stir in the egg yolks and whisk until sauce thickens.
5. Remove the pan from the water bath and add the butter (but not the white sediments) lite in the roof in a fine stream during heavy vispning, until sauce thickens. Stir in the parsley and tarragon. Salt and pepper.
6. Preheat oven to 250 °, grill function.
7. Heat the oil again, now to 180 °, and fry the fries back in for 2-4 minutes until crisp. Salted before serving.
8. Cut the meat into four slices and beat them so that they become centimeter. Brush with olive oil, salt and pepper and fry them in a hot frying pan, eller på het grill, 1-2 minutes on each side.
9. Serve with sauce béarnaise, French fries and baked tomate
INGREDIENT
500 g of dried yellow peas (6 dl)
2 st morötter
4 st yellow Close
400 g salted shoulder of pork, i bit
15 Each white peppercorns
3 Each bay leaves
3 tsp thyme
2 I tsk mejra
1 pinch of salt and pepper
2 sprigs of fresh thyme for garnish
WHAT TO DO
1 Day 1: Rinse and add the peas to soak overnight.
2. A scale of one of the carrots and onions. Add the pork, carrot, onion, peppercorns, 1 tsp thyme 2 bay leaf in a saucepan and pour in water to cover. Boil 45-60 minutes or until meat falls apart when you poke it with a fork.
3. Strain the broth and save it to boil the peas in. Cut the meat into small pieces and keep it cold.
4. Day 2: Add the drained peas in a large saucepan. Pour the broth from the pork cook and add a little water if necessary. The fluid should be equivalent to about 2 liter.
5. Prepare a kryddpåse with 2 tsp thyme, 1 bay leaves and 2 tsp marjoram and put it in the soup. You can also add the spices directly.
6. Scale and lay down the other carrot and the three remaining bulbs. Let the soup boil 60-90 minutes. Skim and remove the skins from the peas every now and then with a whisk.
7. Take the carrot and the onion when the soup has cooked ready (do you have with them in the soup mash them). Dilute with water to moderately thick consistency and season with salt and pepper.
8. Add the pork and let the soup simmer before serving. Serve with mustard and garnish with a sprig of aromatic herbs, Please thyme.
Ingredients
800 g mince
1 yellow onions or white onion
3 yolks
2 dl Butter (50/50)
1 dl breadcrumbs
6 msk japansk soja
Pepper and salt to taste
2 msk kalvfond
1 potato
WHAT TO DO
1. Mix all the next of gräddmjölken and the breadcrumbs in a bowl and let it swell up to 30 minutes. Save some of gräddmjölken to any dilution later.
2. Grate onion (Kid Friendly) or:
2:1 chop one onion very finely and fry over medium heat in a frying pan. It is preferable not to color but only soften and become translucent. Spread the onions on a plate to cool it faster.
2:2 chop half the onion and fry it, and the other half of the onion is fried not (crude but finely chopped). Thus, there are three variants, riven, fried or fried and raw…just choose what you think is tastes the best.
3. Press / or mashing the potatoes with a fork.
4. Mix all ingredients well. Do you use the machine so be sure not to mix peddled as meatballs can be compact and hard (applies to virtually all ground meat). You can now dilute with gräddmjölken if the batter is perceived to “rigid”, ta lite roof.
5. Place a sauté pan or the pot of water on the stove and let it simmer (temp NGN somewhere between 82-92 gr C).
6. Roll the meatballs and place on a plate sacrificed.
7. Add the meatballs to the simmering water, simmer until clear that when they float up by themselves.
8. Place them in a colander so that they can drain.
9. Fry them in a pan of color and surface on medium heat.
10. Tastiest meatballs're either stewed macaroni or boiled potatoes with cream sauce and lingonberry jam and a little pickled cucumber.
The Japanese soy sauce is not nearly as salty as the Chinese so be sure that it is Japanese soy use otherwise it just too salty.
//ASu
4 portions
375 gr chuck
150 gr bringa
75 gr add
salt and pepper
8 discs American cheddar
1. Post kvarnmuntycket in the freezer well before grinding.
2. 80/20 fat is good if you achieve. Remove fat if too much, add suet if too little.
3. Cut stew beef into approximately 2*2 cm
4. Mix the meat and fat well in a bowl (if you separate it to check 80/20) and into the freezer until the pieces become a little stiff, not frozen.
5. Grind all the meat and stir gently to mix more.
6. Grind the mince a second time and collect gently together the mince in a bowl
7. Share in 4 aliquots. Each high should weigh 150 gr.
8. Shape gently each pile into a ball with your hands. Work quickly so the fat does not melt in your hands.
9. Add burgarbollarna on baking paper on an ink / cutting board and set in the fridge.
10. Heat the pan to really hot. Note! No frying fat in the pan.
11. Add in minced meat balls and fry a few seconds. Turn then the balls so that a light crackling formed on the top surface.
12. Press or smascha them with a steak weight or biffbankare until almost completely flat, as 1,5 cm. Salt and pepper
13. Fry on high heat in 2-3 minutes.
14. Carefully scrape off the burger from pan with spatula and flip the steak without the crispy surface falls off. Salt and pepper.
15. Fry other side 2-3 minutes until nice browned and slightly pink inside. Post 2 slices of cheese on each burger.
Share meanwhile bread and butter up your insides and toast in a frying pan next to. Rust even outsides.
Lift off the burgers and add in roasted bread.
4 portions
4 bakpotatisar (as 1,5 kg)
2 liters
2 tablespoons vitvinsvinäger
Peanut oil for deep frying
Sea salt
1. Slice potatoes into ½ to 1 cm thick slices and then cut the potatoes into ½ to 1 cm thick rods.
2. Soak at least 1 hour.
3. Place potatoes in a saucepan with 2 l of water and 2 tablespoons vinegar.
4. Wooden 5-10 minutes until the potatoes soften, Drain and dry the potatoes a few minutes on a kitchen towel.
5. Fill a pot with peanut oil and heat to 135 gr.
6. Fritera 6-7 min without potatoes may color.
7. Frying smaller batches.
8. Dry the fries on paper towels least 30 mine.
9. Fritera 3 min på 180 degrees until potatoes are golden brown.
10. Serve immediately with a little sea salt.
Hemmalda hamburgare
8 st
800 g chuck
150 smoked bacon
butter and canola oil
Trim off the membranes from högreven and cut into pieces.
Cut away the rind of bacon and cut into pieces.
Add all the meat in a bag and put in the freezer in less then 20 minutes.
Assemble the meat grinder on a household assistant and put a bowl under.
Take the meat out of the freezer and grind it.
Shape the eight flat burgers and fry in butter and canola oil in a hot frying pan or grill.
Caramelized onions
2 large yellow onions
butter and canola oil
1 tsp sugar
1/2 teaspoon salt
1/2 cups water
Slice the onion and fry golden brown in butter and canola oil with the sugar and salt.
Add the water and cook into the onions on low heat.
Deep-fried French fries
4 portions
6 large floury potatoes
1/2 liter rapsolja
salt
Peel the potatoes and cut into sticks.
Heat the canola oil in a pot.
Have a pot lid handy in case the oil should happen to catch fire.
Spend some potatoes at a time and fry until lightly color.
Then take it up with a slotted spoon and drain on paper towels.
When all potatoes förfriterats, the fried a second time and then it will get golden brown color.
When it has let it drain on paper towels.
Season with salt and serve immediately rather.
11 st á 70 gr
20 grams yeast
2,5 cup whole milk
425 gram vetemjöl special
12,5 grams granulated sugar
7,5 gram salt
25 gram honung
37,5 gram rapsolja
Brushing:
1 eggs
1 nypa salt
1 splash of water
Do this:
Dissolve yeast in milk in the household assistant Bowl.
Weigh flour, salt, milk sugar, honey and canola oil, and pour it into the bowl with the yeast mixture.
Knåda degenerations in fellow computer speed in about 12 minutes.
Put lid or plastic wrap on the bowl and let rise in 30 – 60 minutes.
The dough should double in size.
Put oven on 40 g and divide the dough in the meantime 11 equal parts
Rundriv, round smooth ball, dough by hand on a floured surface , each piece should weigh ca.70 grams.
Roll into balls and then place them on a buttered plate. Plate since the buns with palm.
Turn off the oven and fill a plate with lukewarm water and place on bottom of oven. Set the plates with the loaves in the oven and let rise for about 60 – 80 minutes until doubled in size.
Preheat the oven to 230 grader.
Beat eggs, salt and water with a fork.
Brush hamburger bread, place in oven, Reduce heat to 215 degrees and bake them in 6 – 8 minutes until golden brown.
Each bread should be about 9 cm in diameter when the clear.
Share premium: Insert an oven thermometer in one of them after a few minutes, when the thermometer reaches 93 degrees is the actual.