CKINCKEN IN CURRY

CKICKEN IN CURRY


ingredients
- 300 g chicken
- 4 dl. milk
- 3 tbsp. curry
- 1 tsp. paprika
- 30 g butter
- 4 tbsp. flour
- 1 vegetable or chicken bouillon cube

Accessories: Rice

How?
- Melt the butter in a saucepan over medium heat.
- When the butter has melted add flour while touching.
- When the flour and butter are mixed together properly (without being burned at) added milk.
- Add broth, curry and paprika
- Let the sauce to the boil under proper thickness (possibly additives. More milk / corn flour to obtain a thicker consistency).
- Finally you put the chicken fried in.
- Season with salt and pepper.

Delicious salad with duck breast

salad with duck breast

this is for 4 people

300g baby spinach leaves
1 bell pepper
3 carrots
1 tbsp sesame seeds
a little oil
100 g of rice noodles
salt
2 fried and cooled andebrystfileter

dressing:
juice from 3 limes
sugar or liquid honey aftertaste
1-2 tablespoons oystersause
2-3 tablespoons fichsause
1 tsp. grated ginger

To do:
1 Stir dressing and season it.
2 Wash the spinach, cut the washed peppers into strips and scraped carrots into thin slices.
3 Toast sesame seeds in a dry pan, and scrape them onto a plate. Pour a little oil to the pan, add the spinach, carrots and

Bon appétit!

Rhubarb and raspberry crumble with vanilla icecream

Rhubarb & raspberry crumble (crumble cake with rhubarb and raspberry)

Here you get an instant dessert that tastes of spring and summer. It takes max. 30 minutes to make the preparation and baking incl. Crumbles are a classic English dessert that can be varied endlessly.

What you need for about 4 people
A bunch of rhubarb (about 500 g)
1 cup sugar
1 tablespoon vanilla sugar
1 bag frozen raspberries (or fresh if you can get)
topping:
1 cup flour
1 cup oatmeal (like coarse rolled)
1 cup sugar
75g soft butter
1 bag of almond flakes or splitter (about 50 g)
1 teaspoon cinnamon
1 tsp cardamom

To do this:
Start by washing all rababerstilkene and cut top and bottom. Then cut rababerstilkene into bite-sized slices and place in an ovenproof dish. Turn with sugar and vanilla and put in the oven at 180 degrees for approx. 15 minutes.
While you mix the remaining ingredients to crumble cover. You need to "cuddle" the butter with the dry ingredients until you have a crumble with the consistency of bread crumbs.
Take the baked rhubarb out of the oven and pour any. little of the above excess moisture from. Turn raspberries in and spread the crumble mixture over the fruit and put back in the oven and bake another for approx. 15-20 minutes or until the lid is a golden and crisp.

Server warm with vanilla ice cream or creme fraiche to.

I am started to write in english because a lot from US and UK have seen this blog 

GINGER BISCUITS - PERFECT FOR AFTERNOON TEA

Ginger biscuits - perfect for afternoon tea

small lækkre ginger cookies - perfert the afternoon coffee!

These cookies are absolutely fabulous for a cup of tea, but I would not deny that they too major to coffee. They are fairly British in it, but where enough in England would bake them with dried ginger, they taste completely sublime with fresh grated ginger. It's like ginger gives them a little kick, which is really delicious.

The dough is really easy to make - it just kneaded together, and then the cakes rolled in valnøddestørrelse and bake, easy and good.

The recipe is from the always good cake that tastes - and other sweets which I have referred to before-it's really a super useful cookbook.

Ginger cookies (approx. 40 people)

350g plain flour
1 large tablespoon freshly grated ginger
1 pinch of salt
2 teaspoons baking powder
1 tsp bicarbonate of soda
200 g of cane sugar
125 g butter
90g light syrup
1 egg

Place butter and syrup in a bowl and melt in the Mic at low power (you can also use a saucepan on low heat) - let it cool slightly, while the rest of the dough to be prepared. Put flour, salt, baking powder and baking soda in a bowl. Grate the ginger into the bowl and add also cane sugar. Add butter-mass along with the egg and knead the dough together.
Roll dough into balls the size of a walnut, and arrange them on a couple of baking sheets. Press them a little flat with allspice. Bake on the second-highest slot in approx. 10 minutes at 180 degrees. Cool on a wire rack and store in a cake tin.

LEMON MOON

Lemon Moon

  A little neutral oil for greasing with. (Silicone mold greased NOT) 1. Spring Form or silicone mold approx. 25 cm. in diameter

What you need to batter A: 250 g ground temperate smør1 rod vanilje125 g flormelis125 g rørsukker150 g ground temperate throughout æg100 g ground temperate æggeblommer190 g hvedemel65 g maizena1 paragraph. washed lemon (zest and juice)

What you need to batter B: 125 g pure raw marcipan85 g sukker50 g ground temperate smør75 g ground temperate whole eggs

Lemon Glaze: 150 g flormelis1 paragraph. washed lemon (zest and juice) if necessary. little water

Dough A: Vanilla rod split lengthways and scrape out the seeds with a small knife. A bit of the cane sugar and vaniljekornene crushed together with a palette, so that the grains separated. Room temperature butter, icing sugar and cane sugar and vanilla sugar until frothy. Ground Temperate eggs and egg yolks added quiet and a little at a time. Stop the mass homogeneously. Wheat and corn flour mixed and sifted into the batter and gently fold together with the grated zest and juice.

Dough B: Knead the marzipan and sugar together with your hands. Knead the butter a little at a time. When all the butter is kneaded with added eggs are also a little at gangen.Dej A and B reversed dough together and spread the mold. Bake at 190 degrees until it is golden and good yield to pressure. Approximately 35 - 40 minutes. Cooled.

Lemon Glaze: The skull torn off the lemon and the grated to air dry until the cake is glazed with glasur.Saften from ½ lemon, flormelissen and maybe a few drops of water mixed together in a small kasserolle.Lun glaze slightly, and distribute it quickly to the cooled lemon moon. Sprinkle immediately with the air-dried lemon peel ....

HOT CHOCOLATE

Delicious hot chocolate

There is almost nothing better than a big mug of hot chocolate when it's cold and gray outside. And luckily it is both quick and easy to make.

For one person you need: 2 cups milk
2 tablespoons sugar
1 tablespoon pure cocoa powder
1 cup whipping cream

How to: Heat the milk in a saucepan for five minutes, or pour it into the cup and put it in the microwave (if you have one) for one minute. While the milk heats, whisk the cream you make it to the foam. Using a hand mixer or a whisk.
When the milk is hot, put you sugar and cocoa, stir with a spoon, put a dollop of whipped cream on top - and voila: Then there is the delicious hot cocoa.


It all went pretty fast, so why not try one of our tips for hot cocoa with a little extra flavor?

Tip 1: Cocoa with vanilla flavor Try to put a little sprinkle vanilla powder in the milk. It gives a nice, sweet taste.

Tip 2: Whipped cream with a hint Do you think the cream is a bit boring? So try to mix a little blob of jam in before you whip the cream. It tastes heavenly!

Tip 3: Cocoa with Santa taste is a little long to December, but if you already know to be in the Christmas spirit, try a sprinkle of cinnamon. Yum!

Tip 4: Avoid skin If you have made a lot cocoa, there may well get skins on. But you can easily avoid by pouring the whole shebang in a thermos as soon as it is finished.

Tip 5: Garnish top with possibly a sprinkle cocoa, a splash of chocolate sauce or some mini-marshmallows to make it extra inviting.

HOMEMADE BOUNTY

RECIPE OF HOMEMADE BOUNTY!

What you need:
250 g coconut
1 can of condensed milk (397g)
200g dark chocolate
To do this:
■ Knead desiccated coconut and condensed milk to a smooth paste.
■ The mass is slightly sticky, so place it in the freezer or in the refrigerator, it will be easier to work with.
■ Shape coconut mixture into small loaves or squares and place them in the fridge for a few hours.
■ Melt the chocolate and coatings kokosbrødene.
■ Decorate possibly with a light or white chocolate.

Hope you like it!

CHOCOLADE MOUSSE

chocolate MOUSSE

ingredients:

100g dark chocolate (preferably in good quality)

1 cup water

2 tablespoons butter

4 egg yolks

2 tablespoons sugar

3 cups whipping cream

steps:

1 Heat the chocolate, butter and half of the water in a water bath until the chocolate and butter are melted and let it cool down for approx. 10 minutes.

2 Add the egg yolks, sugar and remaining water in a small saucepan and stir over low heat until mixture reaches 70 ° C. Remove the egg mixture from the heat and fold in chocolate mixture. Place the pot in an ice-cold water bath and stir until the mixture has cooled. It takes approx. 5-10 minutes depending on water temperature.

3 Whip the cream and fold the cooled chocolate / egg mixture into the whipped cream.

4 Spread the chocolate mousse in dessert bowls and refrigerate before serving.

notes:

This dessert can be made the day in advance and refrigerate overnight.

Garnish optionally with grated chocolate (as shown in the picture), whipped cream, fresh berries and / or a few mint leaves, if you would like your chocolate mousse to look a little more festive looking!

MEXICAN ROLLS

MexiCan Rolls

HI! here comes one of my favorite lunches
You can vary the filling whichever way you want. It was a great lunch dish, and I'm sure it will do really well as a packed lunch!
Egg Rolls with smoked salmon and avocado - law to a person

ingredients
2 eggs
2 tbsp. fine cream (or milk)
salt & pepper
Oil for frying
Fresh cheese (with a tangy taste)
1 handful of baby spinach or baby leaves
2 slices of smoked salmon
1 avocado
method
Beat eggs, cream fine, salt and pepper together
Heat some oil in a pan and pour the egg mixture in the pan
When the egg mixture on top of the omelet has set you turn it over on a plate and return to the pan and fry on the other side
When the omelet is golden on both sides takes you on the forehead.
Grease it with a little fresh cheese, put the washed dry lettuce leaves on top. Finish with 2 slices of smoked salmon and avocado sliced​​.

KONFIRMATIONS MIDDAG....

Hej alle, som gider læse denne blog...

Jeg holder konfirmation 26. april og skal jo servere noget mad for mine gæster...her for i menuen, så kan i lade jer inspirer.

så her kommer hjemmesiden: http://www.torvekoekken.dk/

så har vi valgt buffet, men de har også alt mugligt andet :)