Category Archives: Mat

Poached salmon

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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.

Three drinks in one

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The world's best gin and tonic infused with an Espresso Martini served as a Tom Collins.

Ingredients:

50 ml Hernö Gin (or whatever gin you prefer)
30 ml Coffee sugar layer *
20 ml of freshly squeezed lemon juice
60 ml tonic

Do this:

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.

First GT, then Tom Collins also ends it with an Espresso Martini.

*Coffee Sugar Coat - Heat up equal parts of coffee and sugar. ex. 1 liter of coffee + 1 kg sugar = coffee sugar layer.

Pizza in La Napoli

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Ingredients:

you:

  • 500 gr flour (preferably 00 flour from Naples)
  • 5 gr salt
  • 10 gr yeast
  • 325 ml of lukewarm water

Toppings for a Pizza Margherita:

  • 150 gr crushed tomatoes or tomato paste
  • Salt & pepper
  • 1 x msk extra virgin olive oil & extra oil for dripping on the pizza
  • 1 x tablespoon grated parmesan cheese
  • 1 x “boll” mozzarella
  • Some fresh basil leaves

Topping for Prosciutto and Rocket:

  • Extra virgin oil for dripping on the pizza
  • 1 x boll mozzarella
  • 1 x tablespoon grated parmesan
  • 4 x slices of parma ham
  • A fist ruccola
  • Juice from a ½ lemon

Do this:

  1. Make the dough first. Crumble the yeast in lukewarm water. Mix salt and flour in a bowl. Add the yeast gradually and mix everything until you get a dough. Knead for 10 minutes. Cover with a back cloth or happy pack of plastic and let it ferment in the least 30 minutes until the dough becomes twice as large.
  2. Put the oven on maximum heat.
  3. Divide the dough into two parts, makes pizza balls, Cover each part / ball with a cloth and let it rise further 30 minutes.
  4. Prepare the topping. For Margherita, put the tomato sauce in a small saucepan, season with salt and pepper and stir in 1 msk extra virgin olive oil. Divide the mozzarella with your hand into just large pieces.
  5. Grind the back table and spread out the dough with the rings to a round shape (pizza-shaped size but one edge). Make the dough as thin as you can without breaking it. Grind baking pads or place the pizza on the paddle or on baking paper.
  6. Drop a little olive oil on each dough. On one, you put out the tomato sauce, start from the inside in a circle toward the edges, put on the parmesan, place basil leaves and mozzarella on the pizza.
  7. On the other, arrange mozzarella and parmesan and top with parma ham.
  8. Bake in oven in 8 – 10 minutes.
  9. Serve the pizza and enjoy.

Indonesinsk Currygryta

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You do:

spices Pasta

  • 5 schalottenlökar, Peeled and cut rough
  • 4 cm fresh ginger, peeled and rough-cut
  • 5 garlic clove, peeled
  • 3-10 Rhoda chilifrukter, in pieces (depending on how strong you want your curry)
  • 3 tablespoons neutral rapeseed oil

Stew

  • 1 kg chuck, in bits munsstora
  • 0,5 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1,5 teaspoon ground coriander
  • 800 ml coconut milk (or coconut cream)
  • 3 star anise
  • 1 kanelstång
  • 3 lemongrass, beaten and rough-cut
  • 1 lime, juice
  • 1,5 cup shredded coconut, roasted
  • salt
  • pepper
  • rapeseed oil, for frying

Servering

  • jasminris, boiled
  • 1 pot fresh coriander, chopped

Do this:

  1. Pasta
    Add all the ingredients for the paste in a blender and run a smooth paste.
  2. Prime ribs
    Brown the meat over high heat around until it got a little color. Then put on a plate and set aside.
  3. Pour a little more oil to the pan and cook the pasta in a minute with cloves, cardamom and coriander. Pour in coconut milk
  4. Add the star anise, kanelstång, lemongrass, squeezed lime juice and grated coconut. Save any little grated coconut to serve.
  5. Return the meat to the pan and simmer over medium heat for 1,5-2 hours. Pour possibly more water during the boiling time of the pot tend to boil dry.
  6. Remove the cover last 30 minuterna. The meat should be very tender and almost falling apart. Season with salt and pepper.
  7. Servering
    Serve your rendanggryta with piping hot jasmine rice and sprinkle with a little cilantro, chili and possibly more coconut.

peanut butter granila

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Recipes from the book world's easiest vegomat, Sofia von Porat, Tukan publishers.
1 portion of the recipe will be about 1,5 liters of granola.

Ingredients
9 dl oatmeal
2 tsk kanel
2 dl peanut butter, creamy
1.5 dl agavesirap
1 teaspoon vanilla extract
1 ml raisins
2 dl cranberries

Do this
Preheat the oven to 160 grader.

Mix oatmeal and cinnamon in a bowl.

Heat the peanut butter and agave syrup in a saucepan and stir until melted together, add the vanilla extract and stir.

Pour the mixture into oats, add raisins and cranberries and mix around until the oats are covered.

Work with hands until mixture clumps together.

Spread granolan a bakpappersklädd plate in clusters of any size and bake in the oven 10 minutes.

Remove the plate, turning on granolan with a spatula and put back into the oven for another 10-15 minutes until all the color is granola.

Allow to cool (and stiffen) completely on plate.

Hollandaisesås

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Ingredients
300 g butter
2 yolks
2,5 tbsp lemon, saft
1 tbsp water
1 krm salt
0,5 pinches cayenne pepper

Do this:
Melt the butter and keep the temperature at about 50 grader.

Mix the egg yolks and lemon juice in a saucepan.

Beat vigorously until the mixture thickens and has a temperature of about 50 grader.

Carefully fold in the melted butter, dropwise at first and then in a fine mist,. If the sauce is getting too thick, you can add a few drops of warm water.

Then just continue to add the melted butter gently.

The sauce is ready when traces whisk remaining seconds. Season with salt and a little cayenne pepper.

Vacuum potatis

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Put sous vide on 90 gr C

The potatoes should “run” i 75 min ie 1 h and 15 mine

Do this:

  • Add 0,6 gr salt per potato in the plastic packaging
  • Vacuum pack the potatoes, which must be separated in the bag.
  • Wait until the temperature has come up to 90 gr before putting the potatoes in the water
  • Let the plug be in the water bath 1 h and 15 minutes
  • Leave the potatoes in the bag in 5 minutes before taking them out and enjoying plug.

butter Rolls

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15-20 pieces will be.

25 g yeast

5 ml cold milk (3% fat content)

1 tbsp runny honey

1 dl neutral oil (raps-, sunflower- or cooking oil)

14 cups flour

1 teaspoon salt

125 g soft, softened butter

1 eggs, 1 splash of water and a pinch of salt brushing frallorna with

1 dl poppy seeds to decorate with

Do this:

Crumble the yeast into a bowl and dissolve in the cold milk.
Tillsätt honung, oil and half the flour.

Knead together to form a sticky dough until you have the salt and a little flour at a time with continued kneading.

For really good rolls, you want a sticky but still manageable dough. The dough is kneaded need at least 10 minutes with machine.

Wrap the bowl and let the dough rise until doubled in size about 1 hour at room temperature

Lightly flour your pastry board slightly and roll out the dough into a rectangle measuring 40 × 20 cm. Spread the room warm butter over the dough in an even layer.

Make a treslag by folding in towards the middle of the short side 2/3 and then fold over the piece that is left.

Roll out the dough into 40 × 20 again, and then do one of treslag. Roll out dough to a rectangle again with dimensions of 40 × 20 cm.

Cut the dough in three lengths by a pizza-slicer or sharp knife to divide each length to about 4-5 cm wide rectangles.

Add the breads on baking trays with baking paper with generous space between each roll cover with a kitchen towel and wrap so that it seals tightly.

Let stand in the refrigerator to rise for at least 6 hours but preferably overnight. The longer the fermentation, the tastier get them.

Preheat the oven to 225 grader (over- and during the heat).

Develop frallorna about 30 My before you will bake them and brush with a whipped mixture of egg, water and salt. Cover each frallas surface with poppy seeds.

Set in a deep plate at the bottom of the oven, and when the oven is hot, and you set the plate with the bread you throw in a little glass of water in the plate during the loaves so you get a wonderfully fine and good crust on smörfrallorna.

Frallorna Bake in middle of oven for about 15 minutes or until they get a nice golden brown color.

Pavlova cake

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meringue Base

4 äggvitor

2 cup granulated sugar

1 tablespoons cornstarch

1 tsp vinegar 12 %

lemon curd

3 lemons

as 4 cup granulated sugar

150 g butter

6 eggs

Water

Garnering

3 cup cream, whipped

fresh berries (jordgubbar, raspberries, blueberries)

mandel, flagad, roasted Mande

Do this

1. meringue Base
Preheat the oven to 140 grader. Beat egg whites to quite rigid foams.

  1. Stir in the sugar and continue whisking until the mixture becomes glossy and can shape into peaks with whisk.
  2. Add the corn flour and vinegar, stir well.
  3. Scoop out the batter in a greased and floured baking sheet significantly in as smooth a circle as possible.
  4. Grädda i cirka 1 timme och 15 minutes. Turn off the heat and let the cake bottom left in the oven at least a few hours or overnight. It is also possible to store it on another dry place.
  5. Lemon curd
    Wash the lemons to lemoncurden carefully. Squeeze out the juice and grate the zest from two of them nicely.
  6. Pour the sugar in a small stainless steel pot and add lemon rind.
  7. Mix the juice from all the lemons with soft touched butter. Stir in lemon butter in the pan.
  8. Beat the eggs lightly, pour them into the saucepan and stir, preferably with a wooden spoon.
  9. Boil water in a large saucepan. Put the small pan in the simmering water (water bath).
  10. . Let the cream to simmer on low heat until it thickens. Stir constantly! Place the cream aside and let cool.

Add the cake bottom of a barrel, wide on a layer lemon curd and then whipped cream.

Garnish with the fancy small berries. voila!