Blackberry jam (Brombær syltetøj) september 3, 2008

4 Cups Blackberries

½ Cup Sugar

2 Tablespoons Cornstarch

¼ Cup Cold Water

Place the blackberries and sugar in a large saucepan over medium-high heat. Using a wooden spoon mash up the blackberries and stir constantly until they let out their juices and come to a boil.

Continue to cook over medium high heat for 5 minutes, stirring constantly.

Next mix the cornstarch with the water, add to the blackberries and stir until thickened. Place the jam in a sealable container and store in the fridge for up to 2 weeks.

Plum cake (Blomme kage) september 2, 2008

2 Tablespoons Currant or Seedless Raspberry Jam
3 Tablespoons Brandy
1 Pound (10-12) Italian Prune Plums, halved and pitted
3/4 Cup Unbleached Flour, plus extra for dusting the pan
3/4 Cup Sugar
1/3 Cup Slivered Almonds
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
6 Tablespoons Unsalted Butter, cut into 6 pieces, softened but still cool
1 Large Egg, Plus
1 Large Yolk, room temperature
1 Teaspoon Vanilla
¼ Teaspoon Almond

ExtractPowdered Sugar, for serving

Cook jam and brandy in 10 inch nonstick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking.

Cool plums in pan, about 20 minutes.Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9 inch springform pan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1 second pulses.

Add eggs, vanilla, and almond extract and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy)Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side down, evenly over surface of batter (pack with fruit, place over entire surface of batter and not touching pan edges).

Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40-50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Remove cake from pan and dust with powdered sugar. Cut into wedges and serve.

Plum tatin september 1, 2008

¾ Stick Unsalted Butter (6 Tablespoons), at room temperature
8-10 Plums, cut in half and pitted
1/3 Cup Water
1 ½ Cups Sugar, divided
2 Eggs
1/3 Cup Sour Cream
1 Teaspoon Vanilla
1 ¼ Cups Flour
½ Teaspoon Baking Powder
½ Teaspoon Salt

Coat glass pie plate with non-stick cooking spray and spread plums cut side down on bottom of dish.Combine water and 1 cup of the sugar in small saucepan, cook over high heat until light amber in color (360 degrees on candy thermometer), do not stir. Pour over the plums.
Cream butter and remaining ½ cups sugar over medium speed until light and fluffy.

Add eggs one at a time and beat over low until just combined. Next add sour cream and vanilla, beat on medium speed until combined.Add Flour, baking powder and salt, beat on low until just combined, do not over-mix.

Spread cake batter evenly over plums and place into pre-heated 350 degree oven.
Bake for 30-40 minutes until toothpick inserted into center of cake comes out clean. Cool 20 minutes, then invert onto serving plate.

*Recipe adapted from “Barefoot In Paris” by Ina Garten

Skinkegrateng med porre august 24, 2008

2 personer

150 g kokt skinke i biter
¼ stk. løk , finhakket
½ stk. purre i tynne ringer
½ ss olje til steking
2 stk. egg
2 dl skummet melk
2 ss cottage cheese
½ ts salt
¼ ts pepper
25 g revet hvitost, halvfet

1. Varm olje i en panne og surr løken til den så vidt er blank. Tilsett skinke og purre og stek det raskt, ca 1-2 minutter. Purren skal bare så vidt forvelles på pannen.

2. Ha alt over i en ildfast form. Strø osten over.

3. Pisk eggene og tilsett melk, cottage cheese og salt. Hell over eggeblandingen og stek den på 200 grader, nederste rille i ca 30 minutter eller til eggestanden har stivnet og fått fin farge.

Serveres med ferskt grovt brød og salat.

Jordbær – kiwi salat august 23, 2008

De sidste sommer jordbær og dejlig frisk kiwi.

Skær det hele i skiver og anret i en dyp tallerken.

Passer også som en lille børne snack.

Sesamkager

3 kopper sesamfrø
2 kopper hakkede mandler
2 æg
¾ kop ahornsirup
1-2 kopper rosiner
1 kop (grovvalset) havregryn
½ kop olivenolie
¾ kop mel
¾ kop maizenamel
lidt vand, ca ¾ dl

Bland det hele sammen i en skål. Kommes på bagepapir i en brandepande. Formes let med en gaffel, til tykkelse af 1 cm i et helt stykke. Evt. laves til små æggeformet kuler. Kan evt. pensles med ahornsirup. (for den søde tand)

Bages ved 225 gr. i 20 min. Vendes og bages på den anden side i ca. 10 – 15 min. Skæres ud i passende stykker.

Gulerodsuppe

4 personer

300 g renskåret svinekjøtt i strimler fra flatbiff
1 ½ kg gulrot
400 g potet
1 stk. løk
1 ss margarin eller olje til steking
1,2 l kjøttbuljong (utblandet)
1 dl kesam 1%
1 ts salt
½ ts pepper
½ stk. purre

1. Skrell 1 kg gulrøtter og potetene og kutt dem i små biter. Finhakk løk/hvitløk.

2. Surr løk i margarin/olje til det er gyldent. Ha i gulrøtter og poteter. Hell over kraft. La det koke i ca. 10-15 minutter til grønnsakene er møre. Skjær imens resten av gulrøttene i tynne skiver.

3. Kjør suppen glatt i foodprosessor eller med en stavmikser.

4. Kok opp suppen. Ha i resten av gulrøttene og purre. La det koke i 5 minutter til de er møre. Smak til med salt, pepper og kesam.

5. Fres svinekjøttet raskt i varm panne i 2-4 minutter og dryss på salt og pepper. Legg det ferdigstekte kjøttet i suppen.

PSST: Noen poteter har mer stivelse i seg enn andre. Stivelse gjør at suppen tykner. Synes du suppen blir for tykk, ha gjerne i litt mer vann.

Kokossnitter august 22, 2008

75 g kogt couscous
30 g kalorielet mayonnaise
15 g mel flydende sødemiddel
ca 1/2 tsk vanillekorn
40 g klippede svesker (evt. byttes ud med 70% hakket chokolade)
5 g bagepulver kokosaroma

Bland alle ingredienserne sammen i en skål til en ensartet masse. Anret et stykke bagepapir på bagepladen og pres dejen ud til en firkant på 1/2 cm i tykkelsen. Sættes herefter i en varm ovn og bages ved 200° i ca 10 minutter.

Når den er afkølet, skæres den i snitter med en kniv.

Server kokossnitter til eftermiddagskaffen eller når den søde tand melder sig.

Urter pandekager

200 g fenalår i skiver
400 g sopp
1 ss olje
100 g mandelflak
2 ½ dl hvetemel
½ ts salt
6 dl melk
3 stk. egg
3 ss friske urter (feks; rosmarin, basilikum, timian)

1. Hell hvetemel i en bolle. Tilsett litt melk om gangen og rør godt. Rør til slutt inn egg, salt og krydder. La røren hvile i ca. 1/2 time før pannekakene stekes.

2. Fres soppen i olje til den blir gyllen. Fordel den på pannekakene som rulles sammen med noen skiver av fenalår. Dryss over mandelflak.

Server pannekakene med en frisk salat.

Crevettes au lait de coco august 21, 2008

Shrimps

Sliced ginger

Crushed garlic

onions

olive oil

salt and pepper

red chilis

2 cups coconut milk (according to your preference, you can use more if you want or lesser)

1. Heat the frying pan with olive oil and fry onions, garlic, ginger and chilis.

2. Once it’s aromatic, pour in the the coconut milk and let it oil for several minutes.

3. Mix in the shrimps at the frying pan and season it with salt and pepper according to your taste. Cook it in 3 minutes or more or until you’ll smell the odor of the garlic and ginger.

4. Serve it with rice.