Category Archives: Mat

Chocolate sorbet

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Ingredients:

  • Sugar syrup on 5 dl water and 5 cup sugar
  • 3 dl orostad kakao
  • A dark chocolate cake without fat (70% kakao)
  • 1 ½ dl glucose syrup
  • Sea salt
  • Olive oil

Do this:

  1. Boil water to sugar to a syrup.
  2. Remove from the heat and add the chocolate and cocoa and let it cool.
  3. Turn the chocolate flavor into a sorbet.
  4. Serve the ice cream with a little flake salt and a little olive oil

Baguette Fantastic

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Baguettes Sandwich – (75% hydration)

  • 5 g instant yeast
  • 375 g water (~40 C)
  • 500 g all-purpose or bread flour
  • 10 g salt

Mix the Dough – 8:00 to 8:25 AM

  • Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible.
    • Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
  • Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. The dough will be very sticky. Cover with plastic wrap and let rest for 15 minutes.
    • Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start stretching and folding

Bulk Ferment (1st Ferment) + Stretch & Folds – 8:25 to 9:55 AM

  • Once rested, perform a stretch and fold by grabbing a corner of the dough in the bowl, lift straight up to stretch the dough as high as it will go without tearing and fold over to the other side. Rotate the bowl and perform three more reps of stretch and folds. Once folded, turn the dough over onto itself, cover, and let rest another 25-30 minutes. This is one set of a stretch and fold, perform 3 more sets with 25-30 minutes rest in between.
  • For each stretch and fold set, the dough should feel more elastic and stretch further without tearing with some air bubbles present
    • Note: The stretch and fold method is better suited than kneading for a high hydration dough such as this because the dough is naturally sticky and this method reduces hand contact. Additionally, the stretch and fold will allow for an open crumb when baked because the air isn’t pushed out of the dough.
  • After the final set of stretch and folds, test for gluten development by stretching up the dough very thin to see if it is slightly translucent before tearing.
    • Note: The gluten window test is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a slightly translucent window, let rest another 25 minutes and perform another set of stretch and folds.

Divide dough + Shape Baguettes + Proof (2nd Ferment) – 9:55 AM to 11:10 AM

  • After the last stretch and fold, sprinkle some flour on the work surface. Using a bench scraper, divide the dough into 6 equal portions (roughly 145-150 grams each). Cover the dough pieces with a clean towel and let rest for 15 minutes.
  • Once rested. Spritz baking spray (like PAM) on your hands, the work surface, and the piece of dough.
  • Using your fingertips lightly press and stretch and piece of dough into a rectangle about 6 inches wide. Fold the top edge of the dough down to the center, pressing lightly to tighten the dough and form an edge. Fold the dough in half to form a seam at the bottom of the dough. Using the heel of your hand, lightly press to seal the seam of the dough. Now you should have a log of dough, seal side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 18-20 cm long. Now place a hand on each end of the dough with harder pressure and roll the dough in the opposite direction with each and to create a tapered baguette with a twist.
    • Note: For shaping, just take a look at the video, it’s hard to explain in words lol.
  • Shape each baguette and place on a baking sheet sized piece of parchment paper. 2 pieces of parchment paper, 3 baguettes on each. Cover with a towel and let proof until about 1.5 times in size, 45-60 minutes

Oven set up – 10:55 AM to 11:10 AM

  • With 15 minutes of proofing left, preheat the oven to 230 C on the convection setting, 245 Regular C. Fill a 33×23 cm baking pan halfway with water and place on the bottom rack of the oven. Place a metal baking sheet on the middle rack.
    • Note: The pan of water will help create a steamy environment for a crisper crust and the baking sheet will be preheated so the baguettes can be slid on with the parchment paper and immediately start baking for faster oven spring.

Bake – 11:10 AM to 11:35 AM

  • Using a razor or really sharp knife, score the proofed baguette with one long slash at a 45-degree angle to allow for oven spring.
  • Pull the preheated baking sheet out of the oven and slide the parchment paper with the baguettes onto it. Place the baguettes on the middle rack and spritz them with a spray bottle of water.
  • Bake for 5 minutes, rotate the pan, spritz the baguettes one more time. Continue baking for another 12-15 minutes until the crust is golden brown, crispy, and the bread sounds hollow when thumped.
  • Let cool completely on a wire rack before slicing.

Saffron buns

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Roy Fare's cruel saffron buns !

Fördeg

  • 500 g milk [5 dl]
  • 50 g yeast
  • 1 g saffron
  • 520 g wheat flour [8,5 dl]

you

  • 150 g butter, room temperature
  • 170 g strösocker [2 dl]
  • 2 g salt [2 krm]
  • 320 g wheat flour [5,5 dl]

Mandelfyllning

  • 250 g marzipan
  • 25 g strösocker [2 tbsp]
  • 3 g vanilla sugar [1 tsk]
  • 120 g butter, room temperature

Brushing and decoration

  • 1 eggs
  • sweet almond, hyvlad
  • powdered sugar

Do this

  1. Saffron dough
    Start with a pre-dough. Heat the milk with the saffron until finger-warm and dissolve the yeast in it. Mix the milk with the wheat flour, knead into a fine dough. If you have a kitchen assistant, I recommend you use it with a hook, then run the dough in 5 minutes. Leave with a cloth over and rest in 15-20 mine.
  2. Mix in the remaining ingredients in the dough and run at medium speed until the dough feels smooth, glossy and begins to drop edges. If you do not have a kitchen assistant then it is important that you knead until you can no longer bear it, only then is it ready.
  3. Let the dough rest under a cloth for approx 20-30 minutes so the dough releases its tension.
  4. Mandelfyllning
    Mix almond paste with powdered sugar and vanilla sugar. Mix in a little at a time of the butter until you have a smooth and fine filling.
  5. Roll out the dough, ca 45×70 cm and approx 0,5 cm thick dough on a lightly floured table.
  6. Spread the filling evenly over the dough.
  7. Grab the top of the dough and fold it over so that you get half a fold. Divide the dough into oblong strips and make small knots by twisting the strip around two fingers like a ball. Place the buns on a sheet of parchment paper. Let ferment properly under a cloth in 1-2 hours.
  8. Preheat the oven to 200 grader. Brush the buns with egg and sprinkle with planed almonds and powdered sugar. Bake in the middle of the oven in 13-15 mine until your saffron buns have a nice golden brown color.

Curry chicken with rice

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Ingredients

  • 900 gr chicken thigh fillet
  • 1 dl neutral yogurt
  • 4 msk garam masala
  • 1/2 tbsp turmeric
  • oil for frying
  • 2 yellow onions
  • 1 piece of fresh ginger
  • 4 cloves of garlic
  • 1 fresh green chili
  • 3 tomatoes
  • 2 cups water
  • Salt and black pepper
  • 1 pot fresh coriander
  • A few sprigs of fresh mint

Do this:

Divide onions, garlic, ingefära, into smaller pieces and place in a pan with a little oil and fry a little.

Cut the green chili into smaller pieces and place in the pan. Let everything simmer so it gets a little color.

In with 3 tablespoon garam masala and let fry a little and then in with the tomatoes cut into smaller pieces. put in 2 dl water and simmer in 20-25 minutes.

Place chicken thigh fillet on a serving platter for marinating. add yogurt, 2 tablespoons garam masala and half a tablespoon of turmeric and let marinate for a while.

After the vegetables have simmered in 20 minutes , run everything in a mixer until smooth.

Fry the files in the same pan as you had the vegetables in. Add the curry paste and bring to the boil 20 mine with lid on.

Flavored rice

  • 4 dl basmatiris
  • A little oil
  • 2 laurel
  • 2 st whole green cardamom
  • 1 pinch whole cumin
  • 1 kanelstång
  • 5,5 cups water
  • A little salt
  • Soak rice in for at least 25 mine with really with water.

Do this with the rice:

Pour oil into a saucepan, in with bay leaf, cinnamon stick and spices and let simmer a little, then in with the rice.

In with a pinch of salt. Let the rice simmer a little before you put it in the water.

Cook until water is completely absorbed, 15-20 mine.

Garam masala

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According to Markus Aulajay

Ingredients:

  • 3 tablespoons korrianderfrön
  • 2 tablespoons whole cumin
  • 1 kanelstång
  • 5 laurel
  • 1 tablespoons whole black pepper
  • 1 teaspoon brown mustard seeds
  • 1 tablespoons whole green cardamom
  • 1 tablespoons whole black cardamom
  • 1 tablespoons whole cloves
  • 1 tablespoons fennel seeds
  • 3 dried fenugreek
  • 4 dried red chili

Do this:

Roast all the spices in a frying pan for a few minutes.

Then run everything in a blender to a spice mixture.

Elderberry drink with bubbly and thyme

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Ingredients

  • 3/4 cups water
  • 3/4 cup granulated sugar
  • 4 thyme twigs
  • 2 1/2 dl concentrated elderberry juice
  • 1 1/4 dl squeezed lemon juice
  • 75 cl dry sparkling wine
  • ice cubes

Do this

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.

Browned butter ice cream with walnuts (köket.se)

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You do:

  • 500 g milk
  • 500 g grädde
  • 50 g glykos
  • 125 g strösocker
  • 125 g dark muscovado sugar
  • 240 g egg yolk
  • 1,5 gelatinblad
  • 30 g butter, browned
  • 7 g salt
  • 2 dl walnuts

Do this:

  1. Soak the gelatine leaves in cold water.
  2. Whisk together caster sugar, muscavado sugar and the egg yolks in a bowl to a fluffy texture.
  3. Brown the butter in a saucepan over medium heat. Whisk constantly. When the butter starts to turn brown, it's ready, Set aside.
  4. Boil milk, cream and glucose in a saucepan.
  5. When the milk cream has reached boiling point, Carefully pour the liquid over the egg mixture while stirring with a whisk and then back into the saucepan. Simmer gently 82 grader. Whisk constantly at the bottom.
  6. Melt the gelatin leaves in the cream mixture and mix in the butter and salt.
  7. Strain and run in an ice cream machine to the desired consistency, mix at the end in crushed walnuts.
  8. Put the ice cream in the freezer, late in the stomach.