Tag Archives: Sugar

Apple Cake (glutenfree and egg free)

3,5 dl Jyttemel Fibra Teff (Glutenfree fiber flour
3 teaspoon baking powder
75 grams of margarine without milk.
2 dl fruit sugar
2,5 dl soy milk or other kind of milk
3 large apples +
fruitsugar and cinnamon to decorate

Mix in blender.

Mix flour and baking powder
Mix with butter (not melted)
Add sugar
Add milk and stirr till smooth

Remove apple seeds and cut apples in thin slices. Add slices into the cake vertically. Sprinkle with sugar and cinnamon

Cook in round cake mold 24-26 cm in diameter in the middle of the oven at 200 Celcius degrees for 25 min – 35 minutes (?)
Towards the end of the cooking time, add a baking sheet over the cake for it not to burn.

Fruitsugar can be exchanged with regular sugar. Cake can handle higher temperatures during cooking then.

Serve with ice cream (soy or coconut or regular milk based)

Fluffy breadrolls without wheat, egg and milk

400 grams Semper fine flutenfree flour
1/2 teaspoon Salt
1 dl Sugar
25 grams dry yiest
1 teaspoon cardamum
75 grams of melted milkfree margarin
Eggreplacement = 1 tablespoon baking powder mixed with water or NoEgg Mix
1,5 dl water
1 teaspoon Fiberhusk
1,5 dl Ricemilk
Raisins

Mix the fiberhusk in the water and let it rest for 10 minutes.
Mix ricemilk and melted margarin together and warm until finger temperature.
Mix all the dry ingredients together and add water/fiberhuskwhile stirring.
Add milk / butter while stirring.
Add 1 tablespoon baking powder and add water, stirr well. Add this while stirring.

Dough will rise till double size. 30 minutes +/-
Add dough into 10 large muffin cups and leave to rise for 10 minuts.
Cook in oven at 225 Celcius degrees for 15 minutes.

Glutenfree and eggfree chocolate cake

4 tablespoons cocoa
4 dl sugar
3 teaspoons of vanillasugar
1 teaspoon of salt
7 dl semper glutenfree flour
3 teaspoons baking powder
4 dl milk (ricemilk / oatmilk or regular milk)
5 tablespoons neutral oil

Mix all dry ingredients, add liquids

Cook in 175 Celcius degrees for 40 minuts. 20×30 cm.

Frosting:
300 grams confectioners sugar
100 grams milkfree margarin (if unsalted, add 1 teaspoon salt)
1 ½ tablespoons cocoa powder
2 tablespoons of vanilla sugar
3 tablespoons coffee

Cake is great for freeze, but preferrably without the frosting.

Egg and Glutenfree Pancakes

2,5 dl water
2,5 dl oatmilk/ricemilk
4 dl glutenfree flour
1,5 tablespoon sugar
1 teaspoon salt
1,5 teaspoon baking powder

Mix and let rise for about 30 minutes.
1 dl melted butter without milk, cooled down. Mix into dough just before cooking. Add more ricemilk if dough is thick.

Old fashioned Sweet Violet Syrup

Ingredients

  • 40 to 50g Sweet violets (about 3 to 4 handfuls)
  • 150ml Boiling water
  • 300g White caster sugar

Note

The syrup is great when added to icings and butter cream for cakes; and is wonderful when used in beverages too. Only a small amount is needed to add to sparkling wine or lemonade for a delectable and elegant drink.

Directions

Step 1 You will need a bain-marie for this recipe as well as a sterilised bottle that will hold 450ml (3/4 pint).
Step 2 Remove all of the stalks, green “peeps” in the middle of the violets and the leaves before putting al of the the flowers into a clean bowl, such as a Mason’s mixing bowl or a stainless steel bowl. Pour the boiling water over the flowers, then cover with a tea towel and allow the violets to infuse overnight or for 24 hours.
boilviolets
Step 3 Next day, put the violets and water into the bowl that fits on top of the bain-marie, then add the sugar and stir well. Bring the water in the bottom of the bain-marie to a rolling boil and then place the bowl with the violets over the boiling water; keep stirring the violet mixture until the sugar has completely dissolved. If you don’t have a bain-marie, place a suitable sized sauce pan on top of larger pan with water underneath and proceed as before.
Siftviolets
Step 4 Strain the violet mixture through a fine sieve, then bottle and label the syrup and keep in a cool place, or the fridge for up to 12 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits, beverages, cream puddings, custards, cakes etc.
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Original Recipe from: Lavender and Loveage

Rose Jelly

PS: This recipe Can be used for other edible flowers as well, such as Violets, Dahlias, Orchids, Snapdragons, Lavender, Jasmine etc

Ingredients

1 liter rose petals
1 liter boiling water
1 kg sugar
1 teaspoon lime or lemonjuice
1 bag / bottle of fruitpectin or gelatine
r1

Spread the rosepetals on a flat surface

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Clean out dirty petals are used and cut off the harder, white part closest to the stem.

Poor all the usable rosepetals in a boiling pan and poor 3/4 of boiling water over them.
Let them simmer for 15-20 minutes.
The boiling will pull taste and color out from the roses.

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Sift the rosepetals and the waters into a casserole. Press all the liquid out of the rosepetals.

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Heat the rosewater, mix with sugar and lemonjuice and gelatine / fruitpectin.
Stirr well and cook for at least 5 minutes until all the sugar has melted.
Skim it well so that the Rose Jelly is completely clear.

Cook the glasses the jelly is to be stored in to kill possible germs. Poor jelly into glasses while hot.
Fill glasses rather full

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Seal completely. Leave to cool upside down.

Rosegele

Leave to store in a cool, dark place.

Original recipe in Norwegian

Rosegele02

Moussaka – Classic Greek Moussaka with Eggplant

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.

It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes.

This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer.  It’s hearty and filling so you won’t need many side dishes.

While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor.

Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes

Ingredients:

  • 3-4 eggplants, about 4 lbs. total
  • 2 lb. potatoes
  • 1 1/2 lbs. ground beef (or lamb)
  • 2 large onions, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/4 cup chopped fresh parsley
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1 cup tomato puree (or crushed tomatoes)
  • 2 tbsp. tomato paste
  • 1 tsp. sugar
  • Salt and pepper to taste
  • 2 cups plain breadcrumbs
  • 8 egg whites, lightly beaten (reserve yolks for bechamel)
  • 1 cup grated Kefalotyri or Parmesan cheese
  • Bechamel Sauce:
  • 1 cup salted butter (2 sticks)
  • 1 cup flour
  • 4 cups milk, warmed
  • 8 egg yolks, lightly beaten
  • Pinch of ground nutmeg

Preparation:

Prep the Vegetables:
Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. 
Place the eggplant slices in a colander and salt them liberally. The salt also helps to remove some of the bitterness of the eggplant.
Cover them with an inverted plate that is weighted down by a heavy can or jar. 
Place the colander in the sink so that excess moisture can be drawn out. 
They will need to sit for at least 15-20 minutes, preferably an hour. 

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. 
Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil and lightly grease.  Add a splash of water to the egg whites and beat them lightly with a fork.  Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels.  Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides.  Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears.  Add onion and sauté until translucent, about 5 minutes.  Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.  
Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. 

Make the Béchamel Sauce:

Melt butter over low heat.  Using a whisk, add flour to melted butter whisking continuously to make a smooth paste.  Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg.  Return to heat and stir until sauce thickens.

Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan).  Sprinkle the bottom of pan with breadcrumbs.  Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. 
Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese.
Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan.  Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese.  Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. 

Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate.  Make the béchamel sauce right before you intend to bake it.

I originally found this recipe at About.com Greek Food.

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Bananabread with Dark Chocolate

Ingredients (5 persons)

100 g room tempered butter
1 dl white sugar
2 room tempered egg
2 riped bananas
4 dl all purpose flour
0.75 teaspoons baking powder
1 teaspoon vanillasugar
1 teaspoon cinnamon
1 teaspoon salt
200 grams dark chocolate 70%

Directions:
1. Whip tempered butter and sugar until fluffy. Mix well. Whip one and one egg into the buttercream.

2. Mix all the dry ingredients in a different bowl. Blend carefully the dry ingredients into the buttercream. Mash the bananas with a fork or a mixer depending on texture. Add banana and nicely chopped chocolate into the dough with a spatula.

3. Bake the cake on lower level of the oven for 180 Celcius degrees for 50-60 minutter. Cake will be a bit soft when warm, it has to cool to set. This bananacake will stay fresh for many days if you wrap it well and keep in fridge.

bananaBread

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White Chocolate Cherry Fudge & Marshmellow Fluff

Ingredients & Directions
Recipe from Thelittlethings.com

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Put

  • 1 large jar of marshmellow fluff (213 grams / 7.5 Oz) or homemade (see recipe below)
  • 2,5 cups of white chocolate chips

in a large bowl

In a medium pan over medium heat

  • 3/4 cup butter
  • 3/4 cup heavy cream
  • 1 cup sugar
  • 1 pinch salt

Bring to boil over medium heat stirring often

Once it comes to a boil, add 1 tablespoon of cherry flavoured gelatine or yello.
Stirr around and bring to a nice rollign boil. Allow to boild for a full 5 minutes.
After 5 minutes poor it into the bowl with white chocolate and marshmellow fluff.

Quickly stirr the mix until chocolate melts and the dough is a lovely fluffy mix

  • Stirr inn 1/2 cup of dried cherries, chopped to small pieces.

Poor into a 8×8 or 8×10 inch baking dish, lined with aluminum foil or baking paper.
Spread it out smoothly and allow to cool in the fridge for 2-3 hours before cutting small shapes or rectangulars.

Decorate with melted chocolate and sprinkles

Store in refrigerator

Homemade Marshmallow Fluff Recipe:
Yields: makes a large quantity
Prep time: 35 min
Cook time: 10 min

Ingredients:
3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner’s) sugar
1 tablespoon pure vanilla extract

MarshmallowFluff2

Preparation:

In a large bowl of an electric mixer, add egg whites, corn syrup, and salt.
Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
Reduce your mixer to low speed, add powdered sugar and mix until well blended. Add vanilla extract, mixing just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.

Makes a large quantity.

Thai Quinoa balls & Spicy Thai Cashew dipsauce

(ca 40 stk)

Ingredients:
2 dl quinoa + 4 dl water + 1/2 teaspoon salt
1 small yellow onion, chopped nicely
2 celeriac, nicely chopped
a wee bit salt
1 large tablespoon red thai currypaste
1 large handfull of coriander / cilantro nicely chopped
3 tablespoons chickpeaflour (Grams)

  • Boil the quinoa in water with salt for 20 minuts. Low heat with lid on. The quinoa should become completely soft and all water to be cooked in.
  • While the quinoa is cooking, warm some oil in a frying pan. Fry the onion and celeriac until golden / brown. salt.
  • Add the pre-cooked Quinoa in a baking bowl. Add the onionmix, currypaste and parsley. Mix until a dough.
  • Add chickpeaflour and work it into the dough. Let rest for 15 minutes

quinoaboller serie

  • Shape small, round, balls- Oil the frying pan so that it covers the bottom and warm. Fry the quinoaballs until golden and crusty all over. let the extra oil soak into a papercloth before serving.

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  • Test first with one, if it doesnt stick together, add more flour and try again.

server with
Noodles, Asparges, Sunflower sprouts or other beansprouts. Sesameoil

spicy thai dipsaus

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Spicy Thai Cashew dipsauce

Ingredients:

2 dl unsalted cashewnuts, finely grounded
2 tablespoons vegetable oil
1 small finely chopped yellow onion
3 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon soysauce
2 dl water
2 tablespoons red thai curry paste
1 squeese lime juice of taste

1. Start with grounding the cashews in a food processor. They should be like flour.
2. Warm the oil in a cooking pan. Add onion and garlic and fry until golden brown.
3. Turn down to middle heat and remove pan from the warm plate. Add the grounded nuts, sugar and soy sauce. Blend well and cook for a minute constantly stirring. Careful with the heat. It should not burn.
4. Add water, currypaste and a squeese ime juice. Blend well and let boild on low heat for 20 minuts until sauce has thickened. Stirr every now and then.
5. To assure a smooth sauce, blend with a stave mixer until smooth.

spicy thai dipsaus2w800

* Sauce will stay fresh for as many as 5 days in the fridge.