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Fruit Cake

4 Aug

Recipie and pictures from the Norwegian baking blog Passion for Baking by Manuela Kjeilen.

Ingredients:

  • 100 g butter, room temperature
  • 200 g sugar
  • 50 g cream fresh
  • 3 egg
  • 1 tsp. Vanilla extract
  • 3 tbs. vanilla pudding powder (can be excluded)
  • 1 tbs. Lemon or orange juice
  • 210 g flour
  • 1 tsp. Baking powder
  • 250-500g fruit

 

Mix together soft butter, sugar, cream fresh and vanilla pudding powder till it becomes an airy mix. Add the fresh lemon/orange, vanilla extract and the eggs and mix it a while longer. Mix flour and baking powder in a bowl, then mix it all together for about 2 min, till you get a nice smooth mix. Butter a baking-form and add the dough (smooth out the surface). Add the fruit at the top. Have the cake in the oven for 40-50 min at 180*C. Check the cake with a pin after 40 min, if it comes out dry the cake is done. Add baking paper over the cake the last 30 min it’s in the oven.

You may add some sugar icing on top to make the cake look better

Sarah Bernhardt cupcakes

4 Aug

Recipie and pictures from the Norwegian baking blog Passion for Baking by Manuela Kjeilen.

Almond ground:

  • 300 g almonds
  •  300 g  icing sugar
  •  2 egg whites
  • 1 tbs coffee extract

Tear the almonds, mix them with icing sugar, egg whites and coffee extract (1tbs coffee with 1 tsp warm water). Have one – two tbs of the dough in the muffin cups (small-medium). Have the cupcakes in the oven for 10-15min in 200*C. Let the cupcakes cool off, while you make the mocha cream.

Mocha cream:

  • 200 g butter
  • 200 g cooking chocolate
  •  3 dl icing sugar
  • 1-2 tbs mocha extract

Melt the chocolate and mix it with the butter, icing sugar and mocha extract (can use coffee extract like before). Start mixing on a low frequens (so you don’t get icing sugar in your face), the longer you mix the more porous and nice the mocha cream it gets. Add the mocha cream to the cupcakes and put them in the freezer for an hour before adding the last chocolate layer.

Chocolate icing:

  • 200 g cooking chocolate
  • 2 tbs coconut fat.
Melt the chocolate with the coconut fat in the micro for about 2 min, stir well, and dip the cupcakes in the chocolate icing.
I’ve tried this recipe and it’s amazingly good, tho it was too much chocolate for my taste, so I have less mocha cream on them then it says in the recipe 😉

How to make 김치 KimChi

13 Apr

Ingredients:

  • Head of Napa cabbage – about one pound
  • Sea salt
  • Water
  • Fine red chili flakes/chili powder
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 3-4 green onions, sliced
  • 1/2 yellow onion
  • 1/2 ripe apple
  • 1/2 ripe pear
  • (You may use 1/2 cup sugar instead of the yellow onion, apple and pear)

Directions:

1. Separate cabbage leaves and chop into bite-size pieces.

2. Dissolve a quarter cup of sea salt in a bowl of warm water, then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.

3. Give cabbage a good rinse to remove excess salt, then transfer cabbage to a large bowl.

4. Combine a quarter cup of fine red chili flakes/chili powder with warm water, stir gently with a spoon to create a red chili paste, then transfer chili paste to cabbage.

5. Add minced garlic, minced ginger, and green onions.

6. Blend yellow onion, apple, and pear (or 1/2 cup sugar) with one cup of water, then add this natural sweetener to the cabbage.

7. Put on a pair of plastic gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chili paste.

8. Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle.

Transfer any liquid that accumulated during the mixing process into the bottle as well – this liquid will become kim chi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.

Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kim chi to sit at room temperature for 24 hours.

9. Your kim chi is now ready to eat. Refrigerate and take out portions as needed. The refrigerated kim chi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator.

How to make 고추전 Green Chili Pepper Pancake

13 Apr

Ingredients (for 2- 4 servings):

  • Green chili peppers
  • Onion
  • Fish sauce
  • Flour
  • Water
  • Vegetable oil

Directions:

  1. Place 1 cup of chopped green chili pepper and 2 tbs chopped onion into a bowl.
  2. Add ½ cup flour, ½ cup water, and 1 tbs fish sauce.
  3. Mix well.
  4. Heat up a non-stick pan and add some vegetable oil or olive oil.
  5. Add the mixture to the heated pan and spread it thinly
  6. Cook a few minutes until the bottom of the pancake turns golden brown and crispy.
  7. Turn it over with spatula or flip it. Add more oil to make it even crispier if you want.
  8. A few minutes later, when the bottom of the pancake is crispy and golden brown, flip or turn it over again.
  9. Transfer it to a cutting board and cool it down.
  10. Cut into bite size pieces and put it on a plate.
  11. Serve with rice.

How to make 김치볶음밥 Kimchi Fried Rice

13 Apr

Ingredients: 2 Servings

  • 2 cups cooked rice
  • ½ cup kimchi with liquid (pickled fermented vegetables)
  • ½ cup minced pork or ground beef
  • 2 roots green onion
  • 1 tbsp soy sauce
  • ¼ onion
  • 1 clove garlic
  • 1 egg
  • Vegetable or olive oil
  • Salt & pepper

Directions

  1. Cook rice as directed in a rice cooker or in a pot.
  2. Chop kimchi into small pieces. Save kimchi liquid to add to rice, if desired.
  3. Dice and mince green onions, onions, and garlic.
  4. Season the minced pork or beef with soy sauce, minced garlic and powdered pepper.
  5. Sauté the pork (or other substitutes) with vegetable or olive oil in frying pan.
  6. When the pork is cooked, add chopped onions, kimchi and cook for 5 minutes.
  7. Add minced garlic and green onion. Cook a little more and turn off the heat.
  8. Add cooked rice and mix all ingredients well.
  9. Add 1-2 tbsp of sesame oil and re-heat again.
  10. Add salt and pepper to meet taste.
  11. Cook egg sunny side up (or scrambled).
  12. Put rice on a dish and place a fried egg sunny side up on top.