Thursday, March 3, 2016
"Det er bare et basisbroed lavet paa en kop vand, en halv kop olie, 1 tsk sukker, en halv salt, og mel til rette konsistens (ca. 2-3 kopper). Bliver det godt, vil jeg proeve "Det Nielsenske Rugbroed", som saa ogsaa skulle kunne lade sig goere, idet den indre temperatur er lidt lavere."

Trin I: (Skal maaske varieres senere til generel brug for Chapati, Pita, snobroed osv.)
½ kop vand
2 tsk sukker
1 brev tørgær

Opvarm vandet til fingervarme, opløs sukkeret i vandet, og aktiver gæren deri.

Trin II: (Skal maaske varieres senere til generel brug for Chapati, Pita, snobroed osv.)
½ kop smør
½ kop mælk
1 tsk salt


Tilsæt smøret til mælken. Opvarm mælken til smøret smelter, og rør salt i.

Trin III:
1 kop mel
Udrør den ene kop mel i gærvandet til en dejkonsistens opnås, mens mælken køler lidt ned.

Trin IV:
Mel
Hæld mælken i dejen under omrøring, og tilsæt ca. den anden kop mel, indtil dejen igen slipper skålen.

Trin V:
Alt grundigt (6-8-10 min. el. 
Lad dejen hæve til dobbelt størrelse.

Trin VI:
Efter hævning til dobbelt størrelse;
ælt let og form til brød eller boller således, at overfladen spændes,-
anbring brød/boller i form, eller på plade,-
tildæk, og lad efterhæve.

Trin VII:
Bag i en til 200 grader forvarmet ovn i ca. 20 minutter pr. form eller plade.



2 kopper mel eller til rette konsistens

  • 600 g mel
  • 200 g smør
  • 50 g sukker
  • 50 g gær
  • 2 æg
  • 2 dl mælk

Ingredienser

  • 25 gram gær (½ pakke)
  • 3 dl mælk (helst sødmælk)
  • 25 gram smør
  • 1 tsk salt
  • 400 gram mel

Fremgangsmåde

Blanding
Smuldr gæret i en skål.
Opløs gæret med ca. ½ dl af mælken.
Smelt smørret i en lille gryde. Det skal ikke bruse for meget, og må slet ikke blive brunt.
Hæld resten af mælken i gryden med det smeltede smør.
Mælk og smør blandingen skulle gerne være lillefingervarm så.
Bland alle ingredienser i skålen.
Æltning
Ælt i ca. 10 minutter. (jeg bruger maskine.)
Hævning
Lad det hæve i ca. 30 minutter til dobbelt størrelse.
Forming
Form brødet til en kugle ved at skubbe det ind i sig selv fra bunden af. Fortsæt til overfladen er stram.
Hvis det er blevet svært at arbejde med, så lad det hvile i 10 minutter.
Pres derefter brødet aflangt ved at folde det på midten, og løst klemme det sammen. Gør det en 3-5 gange og afslut med at klemme der hård sammen der hvor der er en fold.
Rul brødet tyndt indtil det er lige så langt som bradepanden er bred. Ca. 30-40 cm.
Brug så lidt mel som muligt så det ikke klistrer til bord eller fingre.
Læg det på et stykke  bagepapir.
Der er en generel video om forming af brød her.
Efterhævning
Lad det hæve ca. 30 minutter mere.
Pensling
Pensel hele den synlige overflade med lidt mælk.
Snitning
Snit brødet med en skarp kniv eller en brødkniv. Jeg plejer at bruge en brødkniv.
Bagning
Bages  ca. 30 minutter ved 180 grader varmluft, eller 200 grader alm.
Afkøling
Køles mindst 20 minutter inden der spises ...! :-)
Thursday, February 4, 2016

Curried Chickpeas

1 large sweet onion
1 can organic diced tomatoes
1 can organic chickpeas (also known as garbanzo beans)
1 can organic coconut milk
1 tbsp. crushed garlic
2 tbsp. curry powder
1 1/2 tsp. turmeric
1 tsp coriander
1 1/2 tsp. cumin
1 tsp. red chili flakes
1/2 tsp. salt
cilantro as garnish
Saute the onions and garlic together until lightly browned. Add the chickpeas, tomatoes, and coconut milk stir together. Add spices and stir. Bring to a gentle simmer and then reduce heat to low and cook for 20-25 minutes. Taste for salt. Serve as is or over rice. You can also add shredded or chopped chicken for a heartier main dish, but I find it’s plenty filling without meat!

or

Dahl

{Serves 4}
Ingredients
1 cup red lentils
3 cups water
2 Tbsp oil
2 onions, chopped
2 cloves garlic
2 tsp cumin seeds
1 tsp ground tumeric
2 tsp grated root ginger
1 tsp garam masala
1 tsp salt
Methods
Boil lentils in water until tender and mushy (around 30 minutes). In another pan heat oil and cook next 5 ingredients until onion is tender. Stir in garam masala and salt and remove from heat. Add onion mixture to the cooked lentils, and simmer together for five minutes, boiling fast if mixture needs thickening, or adding more water if it's too thick.
Serve on a bed of rice and top with plain yoghurt.
Enjoy :-)

or

Lissa's Mung Bean Dahl


INGREDIENTS:
1/2 cup split hulled mung beans
3-4 cups water
1 tsp � 1 tbsp ghee (clarified butter)
1/2 teaspoon cumin seeds
1/8 teaspoon turmeric
 
INSTRUCTIONS:
Sort and wash the mung beans. Drain. In a heavy-bottomed pot, add the beans, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes). Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables.
Wednesday, February 3, 2016

Karryblanding fra renæssancen

25 g koriander
25 g kardemomme
25 g ingefær
75 g gurkemeje
15 g spidskommen
  7 g cayennepeber

Alle ingredienser blandes i en skål.

Dette vil blive mit karry-udgangspunkt, pr. museet i Sønderjylland.
Jeg mener saa ogsaa at ingredienserne bor ristes.

35% koriander
10% spidskommen
36% gurkemeje   50%? "det foerste og meste"
19% (bukkehornsfro)

paprika eller sort peber, chilli, or ingefær "det fjerde staerke"

sort sennep og kardemomme kan ogsaa tænkes anvendt:



4 parts ground coriander
1 parts ground cumin
2 parts ground turmeric

2 parts ground yellow mustard powder
2 parts chile powder*
1 parts cayenne powder
1/2 parts ground cardamom

eller

3 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground red pepper

og maalet ligner maaske:

Sweet Curry Powder

Ingredients
3 tsp turmeric
2 tsp coriander
1 1/2 tsp cumin
1 tsp cinnamon
1 tsp ginger
3/4 tsp yellow mustard
1/2 tsp white pepper (hard to find.  Omit if necessary.)
1/2 tsp fenugreek
1/2 tsp cardamom
1/2 tsp cloves
1/2 tsp nutmeg
1/8 tsp cayenne pepper
1/4 tsp black pepper
4 parts ground coriander 2 parts ground turmeric 2 parts ground yellow mustard powder 2 parts chile powder* 1 parts cayenne powder 1 parts ground cumin 1/2 parts ground cardamom * The chili powder that I use (whic...

Read More at www.deliciousobsessions.com/2012/06/make-your-own-homemade-curry-powder-recipe/ © Delicious Obsessions
4 parts ground coriander 2 parts ground turmeric 2 parts ground yellow mustard powder 2 parts chile powder* 1 parts cayenne powder 1 parts ground cumin 1/2 parts ground cardamom...

Read More at www.deliciousobsessions.com/2012/06/make-your-own-homemade-curry-powder-recipe/ © Delicious Obsessions
4 parts ground coriander 2 parts ground turmeric 2 parts ground yellow mustard powder 2 parts chile powder* 1 parts cayenne powder 1 parts ground cumin 1/2 parts ground cardamom...

Read More at www.deliciousobsessions.com/2012/06/make-your-own-homemade-curry-powder-recipe/ © Delicious Obsessions
Sunday, January 12, 2014

Varm kartoffelsalat med wienerpølser

Arbejdstid: 20 min.
Stege/kogetid: 30 min.
Ikke fryse-egnet

500 g kartofler (kogte, pillede og skåret i skiver)
2-3 gode wienerpølser
1 stort løg (hakket)
1 spsk smør (15 g)
½ dl hvidvins- eller æblecidereddike
ca. 2 dl vand
lidt salt og friskkværnet
peber
Pynt: evt. 1 spsk
purløg (klippet)
Tilbehør: ketchup og sennep

Sådan gør man:

1. Smelt smørret i en gryde og steg løgene klare et par min.

2. Rør, så de ikke brænder på. Tilsæt eddike og vand og lad det koge op.

3. Tilsæt kartoffelskiverne og bring det i kog under omrøring. Skær pølserne i stykker på 2-3 cm.

4. Læg dem i gryden, rør rundt, sluk og lad dem trække færdig ca. 10 min.

5. Smag til med salt og peber. Drys evt. med purløg lige før servering.

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Bayerske/Wienerpølser

Ingredienser:
1 kg.kalve- eller oksepillekød, ansaltet
 
1 ¾ kg.flæskepillekød, magert, ansaltet
 
750 g.fedtafpuds, fersk
 
750 g.røgede, fede snitter eller andet røget fedt
 
5 g.krydderblanding, pr. kg. kød og fedt
4 g.sukker, pr. kg. kød og fedt
 sød tørmælk
 skinkelage
 
 
 Wienerpølsekrydderblanding
 
10 g.paprika
15 g.kardemomme
75 g.muskatnød
100 g.peber

Her skal lige indskydes en længe tiltrængt rettelse:
Ikke 75g. muskatnød, men kun 15. Som illustration ved hæfter jeg kilden fra 1942 :)


 
          Kød og flæsk hakkes hver for sig gennem 3 mm. skiven på wolfen, og kalvekødet kommes først i hurtighakkeren og udrøres med vand og lidt skinkelage, til det har en passende, dog ikke for tynd konsistens, Dernæst kommes flæskekødet i hurtighakkeren sammen med krydderier og sukker, og det hele røres nu med vand, til der er så lindt, som farsen ønskes. Nu tilsættes fedtafpudset og røget fedt og dette hakkes helt ud i farsen, uden at man tilsætter noget vand.

Farsen sprøjtes i lammetarme 24-26 mm. afdrejes i passende størrelse og hænges på røgstok, hvor man passer på, at de ikke hænger sammen. Når man laver farsen om eftermidagen, har pølserne godt af at hænge på et køligt sted til næste morgen for at farsen kan sætte sig og trække nogen kulør.

Pølserne røges nu i en forud opvarmet ovn i varm røg og uden afbrydelse af varmen, til de er smukt lysebrune. Man må dog ikke fyre så stærkt, at pølserne springer.

Efter røgningen skoldes pølserne i rent varmt vand, eventuelt tilsat lidt eddike, som holder 88 grader, til de er gennemskoldet, og efterskyld nu med kuldslået vand.

Hvis man ønsker farvede wienerpølser, tilsættes skoldevandet ca. 1 tsk. tarmfarve pr. spand vand, og man får daen pæn, rødbrun wienerpølse, Dette vand kan bruges flere gange blot det opvarmes igen.

Man kan, for at spænde pølserne noget mere, tilsætte en stor håndfuld kartoffelmel, og dette gør jo også pølsen billigere at fremstille.

Yderligere røgsmag i pølsen kan opnås, såfremt man sætter knuste enebær i blød i rom, og efter en måneds tids forløb tager lidt af væsken, som tilsættes farsen.
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Thursday, January 9, 2014

Dana Burger 4

Egentlig hvilkensomhelst slags blendede kogte bælgfrugter - rør revne grøntsager efter smag (eller hvad du har ) i - glem ikke løg og hvidløg! Saml 'farsen' med et æg eller to, rør evt lidt reven ost i. Gavmildt med salt og peber.

En anden mulighed, som jeg er glad for, er portobellosvampe (kun hatten), hvor du fylder hullet efter stokken med fintskårne porrer + løg. Krydr med hvidløgssalt og peber, og steg på panden til svampen begynder at slippe sin væde.
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Wednesday, January 1, 2014

Burger 3

The World's Most Versatile Veggie Burger Recipe
Written by Matt Frazier
After seeing how useful (and how popular) the Perfect Smoothie Formula and the Ultimate Energy Bar Formula were, my sister Christine and I set out to see what other foods could benefit from a good formula-izing. That's a real word.

In case you haven't seen our other formulas, the idea is simple: instead of creating just one recipe, to make just one smoothie or one energy bar (that your taste buds will surely tire of by next week), we come up with a template that can be used to create virtually limitless variations, leaving room for your ideas in the process.

Smoothies and energy bars were natural choices for formulas. These are foods we eat all the time, so we need endless variations. But what else would lend itself well to a formula?

Enter the veggie burger formula
It's not that we eat veggie burgers every single day. Or even every week.

But what's great about veggie burgers is that if you've got just a few standby recipes, on any given weeknight you've almost certainly got everything you need in your pantry or fridge to throw something edible together in 20 or 30 minutes.

They're super healthy and a good protein source too. And most importantly, they're substitution-friendly, making them a perfect fit for a formula — if you've got a can of beans and a few random veggies in the fridge, chances are you've got what you need.

About the formula
And so Christine got to work creating a new formula. What's really interesting is that she started with the energy bar formula as the backbone, since the bars are based on beans as well and have a texture that's befitting of a burger. Of course, she replaced sweet flavors with savory ones, and designed the burgers to be fried, not baked like the bars are.

These burgers work great for a weeknight meal, and they're perfect for tucking into a pita for a lunch on the go. We like to make them slider-style, since smaller burgers tend to stay together better than large ones and have a better texture. You can also make a large batch on the weekend and freeze ahead of time, but keep in mind that they tend to defrost better in the refrigerator than in the microwave.

Alright, here we go! The master formula is below, and we've listed several options for each broad type of ingredient, which you can mix and match to come up with your perfect burger. We've also included, at the bottom, three of our favorite combinations in case you're not in a creating mood.

Enjoy!

The veggie burger formula
Ingredients:

1  pound can of beans, drained and rinsed, or 1.5 cups cooked beans (suggestions: your favorite bean!)
1/2 cup chopped onion
1 clove garlic, minced
2 cups diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)
2 teaspoons + 2 tablespoons oil for frying (suggestions: olive, coconut, grapeseed)
3 tablespoons liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)
4 teaspoons spice (we recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder)
1/2 teaspoon kosher salt (omit or reduce if your liquid or spices contain salt)
1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oatmeal)
1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil)
Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.

Transfer to a food processor and pulse with beans, liquid flavor, spice, salt until combined but still chunky. Pulse in the dry base and texture ingredient.

Form into golf ball size balls and flatten into patties.

Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.

Makes about 18 small patties.

Our favorite variations
Mexican Sliders

1 can pinto beans
1/2 cup onion
1 clove garlic
2 cups of veggies: 1 cup canned yellow corn, 2/3 cup sweet red pepper, 1/3 cup packed spinach
3 tablespoons liquid: 1 tablespoon lime juice (1/2 a lime), 2 tablespoons red prepared salsa
4 teaspoons spice: 2 tsp cumin, 2 tsp chili powder
1/2 teaspoon salt
1 cup dry ingredient: cornmeal
1/2 cup texture ingredients: 1/4 cup cilantro, 1/4 cup white rice
Classic Sliders

1 can black beans
1/2 cup onion
1 clove garlic
2 cups of veggies: 1 cup mushrooms, 1/2 cup celery, 1/2 cup green pepper
3 tablespoons liquid: 1 tablespoon ketchup, 1 tablespoon mustard, 1 teaspoon liquid smoke, 2 teaspoons soy sauce or vegan worcershire
4 teaspoons spice: 3 teaspoons Montreal steak seasoning, 1 teaspoon Italian seasoning
½ tsp salt (omit salt)
1 cup dry ingredient: panko bread crumbs
1/2 cup texture ingredients: 1/2 cup walnuts, chopped
Indian Patties

1 can chickpeas
1/2 cup onion
1 clove garlic
2 cups of veggies: 1 cup sweet potato, chopped fine, 1/2 cup sweet red pepper, 1/2 cup yellow corn
3 tablespoons liquid: 1 tablespoon lime juice (1/2 a lime), 2 tablespoons coconut milk
4 teaspoons spice: 3 tsp curry, 1 tsp cumin
1/2 tsp salt
1 cup dry ingredient: oats
1/2 cup texture ingredient: 1/4 cup cilantro, 1/4 cup chopped cashews
 
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