Category Archives: Recipes

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.

Chicken wings Buffalo Style

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chicken wings

  • In kg of chicken wings
  • Salt, pepper
  • Smoked paprika powder
  • Wheat flour
  • cooking oil

Strong sauce

  • 10 pcs red pepper (Spanish pepper)
  • 2 cloves of garlic
  • In dl brown brown sugar
  • 1 cups water
  • 1 dl apple cider vinegar
  • Salt
  • 25 gr butter

Dipping

  • 200 gr blåmögelost
  • 2 dl fresh cream
  • 1 tablespoons vitvinsvinäger
  • Salt

Serve celery to the dip

Do this:

  1. Divide the wings with a knife in the natural cut that is on the wings.
  2. Season with paprika powder, salt and pepper
  3. Sift the flour over the wings
  4. Fry in 180 grader, a few at a time
  5. Squeeze blue cheese with a fork and mix in the creme fraîches and vinegar in a bowl. Salt a little
  6. Fry the bell pepper on medium heat in a large frying pan so it gets a little color.
  7. Put in the garlic cloves (that you have lost).
  8. Pour in the water, apple cider vinegar and brown sugar in the frying pan.
  9. Let simmer for a few minutes on low heat.
  10. Take everything from the frying pan and pour / put in a blender and include the butter and a little salt.
  11. Run everything into a smooth sauce in the blender.
  12. Pour the sauce back into the frying pan and the fried chicken wings and mount the wings in the sauce so that the sauce covers the wings.
  13. Serve with the dipped bleach celery sticks.

Summer cake with Strawberries and meringue

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INGREDIENT

  • Sponge cake
  • 80 g butter
  • 1,25 cup granulated sugar
  • 4 yolks
  • ½ dl milk
  • 1,5 cups flour
  • 1,5 teaspoon baking powder
  • meringue Quilt:
  • 4 äggvitor
  • 2 cup granulated sugar
  • 150 g mixed nuts and almonds
  • Topping:
  • Vanilla cream mixed with whipped cream
  • strawberries

HOW TO USE

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.