Tag Archives: Cream

Christmas Traditions: Krumkaker

Krumkake is one of the original traditional 7 Christmas cookies to be served for Christmas each year in Norway.

They are baked in a special decorative two-sided iron griddle, similar to a waffle iron. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often Cloudberry Cream) or other fillings.

If you are allergic to chicken eggs, you can use egg-replacer or try duck eggs. I have tried that with success several times.

Ingredients:

  • 6 eggs (or equivalent of Egg-replacer)
  • 250 grams of sugar (2 cups)
  • 250 grams of melted butter
  • 250 grams of all purpose flour
  • 125 grams of potaoflour (1 cup)
  • 1 teaspoon of ground cardamom
  • 3 dl heavy cream / Whipping cream / milk or water (water makes the cookies extra crunchy)
  • 2 teaspoons of vanillasugar

Directions:

Whip egg and sugar until light yellow and fluffy

Add melted butter (cooled down), cream / milk or water.

Use 1 tablespoon dough in the middle of the iron griddle and cook until golden.

Immediately roll onto a Krumkake-roller and form before cooling down.

Enjoy!

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Thanksgiving Creamed Corn

Original recipe makes 15 servings

Ingredients

  • 4 packages (20 ounce – 550 grams in total) frozen or canned corn kernels, thawed
  • 2 cups heavy whipping cream
  • 2 teaspoon salt
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Bacon grease
  • 4 tablespoons butter
  • 2 cup whole milk
  • 4 tablespoons all-purpose flour
  • 1/2 cup freshly grated Parmesan cheese

Directions:

  • In a saucepan, melt butter over medium heat. Stir in flour until smooth.
  • Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.
  • Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
  • Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
  • Remove from heat, and stir in the Parmesan cheese until melted. Serve hot..Optional
  • Broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

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Lemon Pai with Blueberry meringue

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Pai:

• 125 grams cold butter
• 1 tablespoon confectionary sugar
• 3 dl all purpose flour (wheat or glutenfree)
• 1 tablespoon ice cold water

1. Preheat the oven to 175°C. (392F).  Add butter, confectionar’s sugar (powdered sugar/ icing sugar) and flour. Blend in a kitchen machine, add water and blend.

2. Press the dough in a buttered pai pan. 24cm wide. Let it rest in the fridge for 30 minutes (you can also use baking paper in the bottom).

3. Cook for 15 minutes. Take the pai out of the oven, spray a thin layer of whipped egg or other equivalent over it and add the lemon curd.

Lemon Curd:
• 2 lemons
• 3 egg (or its equivalent in egg replacer)
• 2 dl sugar
• 2 tablespoons all purpose flour (wheat or glutenfree)
• 2 teaspoon vanilla sugar
• 2 dl whipping cream

4. Make the curd. Wash the lemons well.  Shred the peel and squeeze the juice out. Whip egg (or egg replacement) and sugar. Mix well with the rest of the ingredients.

5. Add curd to the pai and cook for 30-40 minutes until curd hardens.

6. Cool the cake.

Blueberry meringue:
I did not manage to recreate the eggfree meringue, however covering the pai With whipped cream mixed With fresh berries, a jam or something similar is working just as fine. If you choose this instead of meringue you can feel free to skip this step.
• 3 eggwhites
• juice from 1/2 a lemon
• 3 ¼ dl sugar
• 100 grams of fresh or defrosted blueberries. Use wild berries with the beautiful purple color.

7. Turn the heat up to 250°C (482F) and use the grill or overheat function of your oven.

8. Whip egg whites, lemon juice and 1 dl sugar to meringue. Add 1 dl sugar and whip until fixed foam. Mix with blueberries with the rest of the sugar, and blend carefully into meringue.

9. Apply meringue over the pai, and cook it golden in the middle of the oven. Ca. 5 minutes. Decorate with fresh berries upon serving.

Decorations:
• Fresh berries

PS: Blueberries can be exchanged with any other berries of your preference.

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Chocolate Mousse with Raspberry Coulis

Chocolate Mousse

6 Eggs (or the equivalent to 6 Eggs in NoEgg or other Egg replacer)
250 grams of dark chocolate
1.2 dl of sugar
2 table spoons of whipping cream
1 vanilla bean
1 tea spoon SP (Sponge Cake Stabilizer)
2 dl creme fraiche

Separate the white from the yolks.
Melt the chocolate in the microwave oven for 1-2 minutes.
Add half the sugar plus the cream and the seeds from the vanilla bean and then set aside.

Whip the eggwhites (or NoEgg replacer) with the SP until you can turn it upside down without the mix falling out of the bowl. Add the rest of the sugar.

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Add the Egg Yolks to the melted Chocolate and mix well by hand.

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Add the Chocolate mix into the white mix and blend carefully.

Decorate with small flowers and set to cool in the refrigerator.

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raspberry safari_liquor_28Raspberry Coulis

1/2 cup sugar
3 tablespoons water
400 grams of frozen raspberries
3 bottle hats of Safari Liqueur

How to do:

  1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  2. Put the raspberies and the sugar syrup in a blender and puree.
  3. Strain through a fine mesh sieve to remove the seeds and stir in the liqueur.
  4. The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Serve the Chocolate Mousse with the Raspberry Coulis:

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Waldorf Salad

The Waldorf salad is one of the most classical ingredients to a Norwegian buffet table, however it tastes delicious with any white meat like Turkey, Chicken and Pork.
The Waldorf Salad origins from the legendary Hotel Waldorf Astoria in New York.

  • 3 Apples (peel and remove the core)
  • 3 Stick Celery
  • 1/2 Pineapple (fresh or canned – I use fresh)
  • 50 grams of Walnuts (buy a 75 gram bag as you need some for decorations as well)
  • 1 ½ dl Mayonnaise
  • 3 dl whipping Cream
  • ½ Lemon
  • 200 grams Red or Blue Grapes

How to do:

  1. Cut the Apples, the Stick Celery and the Pineapple in pieces.
  2. Whip the cream and mix the whipped cream with the mayonnaise.
  3. Mix the Apples, the Stick Celery, the Pineapple and Walnuts with the cream mix.
    Add a little bit of Lemon juice for taste.

Decorate with walnuts and Blue / Red Grapes.

Fra Tine

Cream Gratinated Potatoes

Ingredients
1 Table Spoon Butter
12 Potatoes
1 Red Onion
1 single clove garlic (free of choice)
4-5 dl Cream
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded cheese to cover the dish

Butter the Pan. Slice the Potatoes in 0.5 cm thick slices.
Chop the Onion (and garlic) in tiny pieces.

Heat the cream in a pan and add the salt and pepper. Add the potatoes and the onion (and garlic) to the cream and let cook for about 15-20 minutes.

Gently place the potatoes in a frying pan and sprinkle the cheese over the potatoes and place in oven pre-heated to 200 C degrees.

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Cook for 15 minutes until the cheese has melted and reached a beautiful golden color.

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Enjoy

Violet Chocolate Truffles covered in Chocolate

The past days I have been very busy preparing for christmas. The last experiment (It is the first time I ever tried making this) was Chocolate Truffles with Violet flavour covered in chocolate!
However they came out real yummy and this is the recipe!

400 grams of dark chocolate
2,5 dl of whipping cream
50 grams butter
10-15 drops of violet extract for food flavoring

150 grams chocolate to cover the truffles in chocolate
Chocolate Transfer Sheets with Christmas patterns

Day 1:

Heat whipping Cream and Chocolate. Remove from heat, break 300 grams of chocolate into the hot mixture and stirr until the chocolate has melted. Add the food flavoring.
Poor the mixture into a pan, cover up and let it rest overnight.

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Day 2:

Cut Truffles into small pieces (ca 2×2 cm) and freeze for a few hours.

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Heat the rest of the chocolate in a waterbath and make sure it does not surpass 40C degrees (just above body temperature).
When the chocolate has melted grab the now frozen chocolate truffles from the freezer and dip until covered in the melted chocolate. Add a piece of Chocolate transfer paper (while chocolate is still melted) and leave on a baking paper to cool off. Once the chocolate is hard you can remove the transfer paper and the prints will stay on the chocolate :D

choco-navidad

They came out absolutely delicious !!! and I just love how the christmas patterns look!

Awesome small gifts for friends and family !

Keep cool and dry.

Remember that the choice of chocolate is important and the better the chocolate, the better the taste!

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