Monday, 10 September 2012

Semifreddo


Nuts:

150 grams hazelnuts, pistachios, almonds... a mix is great, I only used hazelnuts
200 grams sugar
Sunflower oil for greasing 

Semifreddo:

Vanilla bean
4 egg yolks
4 egg whites
4 tablespoons sugar
3 dl double cream
A pinch of salt

Get a tray and grease it a bit with sunflower oil so the nuts won't stick. Heat your nuts in a frying pan on medium heat for a few minutes, and toss them around a bit like a pro. Pour the sugar over, and wait patiently for it to melt. When it has completely melted and turned into a caramel-like goo, pour it onto your tray and let it cool.
When its cooled, break it into smaller pieces. I put them into a plastic bag, and went at it with a hammer. Simply because we had a hammer in the kitchen drawer, and I thought HELL YES. Make sure you don't completely pulverize it.


Split your vanilla bean in half, and scrape the seeds out into a bowl with your egg yolks. Whisk with the sugar until white. Add the cream, and whisk until it thickens. In another, clean bowl, whisk the egg whites with a pinch of salt. Gently fold the egg whites into the egg yolks, and add the nuts. Save some for decoration. You can put the entire bowl into the freezer, but it's easier to get individual bowls and put those in the freezer for 30-60 minutes before serving. 



Semifreddo is meant to be half-frozen when you serve it. Feel free to experiment, I imagine some grated lemon zest on top would be amazing. 

This dessert is so simple, and really good. It will become a classic in your repertoire! You don't need alot of this semifreddo to be pleased, it is quite sweet, but REALLY yummy. This recipe will make enough for 6-8, depending on your main course really!

Warning: Addictive.

Wednesday, 5 September 2012

Bacon Broccoli Quiche

I have had a slight obsession with tart tins lately. It's just so yummy... The quiche is a classic. You can use whatever you like as filling, with a bit of planning it is easy to make, and homemade is obviously way healthier than just buying a frozen quiche in the shops.


























Crust:
384 grams all purpose flour
227 grams cold butter
A pinch of salt
Cold water


























Sift together flour and salt. Add the cold butter in small cubes. Blend it until it is crumbly, then add cold water until it is nice and doughey. Wrap in plastic, and put in the fridge for at least an hour. Overnight is ideal. Roll it out in a pie pan or tart tin or whatever, cover with parchment paper and some kind of pie weight. Bake in the oven for 12-15 minutes on 190 degrees.


























Filling:
Chopped broccoli
Minced garlic
Diced bacon
Grated cheese of your choice
2 tablespoons olive oil
Salt and pepper to taste
2,3 dl milk
3 eggs

When it comes to ingredients and amounts for the filling, do not be afraid to experiment. How wrong can it go? Can you really make a quiche inedible? I sauteed the broccoli, garlic and bacon in olive oil for about 5 minutes on medium heat. Add a bit of salt and pepper. In a separate bowl, whisk together milk and eggs. I added a bit of cream as well. Fill the crust with the broccoli and bacon, and pour the egg-milk mixture into the crust. Top off with grated cheese. Bake for another 10-15 minutes, or until the cheese is all bubbly and delicious-looking.



Devour. 

Bullet In The Face

I know this show has already aired, but do make an effort to find it somewhere.... it was HILARIOUS. Max Williams is pure brilliance. He is wonderfully unstable all through the six episodes. I think they have a rather modern take on film noir here, which needless to say, I adore.



I have already watched this series twice. So ridiculously funny! Do check it out. You'll be doing yourself a favour. 

Monday, 27 August 2012

Chocolate Ricotta Muffins



























1 cup ricotta cheese (preferably whole milk ricotta)
2 large eggs
3,2 dl milk
1 tablespoon vanilla extract
60 grams unsalted butter, melted and cooled
260 grams all-purpose flour
250 grams sugar
2 teaspoons baking powder
60 grams cocoa powder
170 grams chocolate chips

Preheat your oven to 180 degrees celsius. Line a tray with muffin tins.
Now would also be a good time to melt your butter, as it needs a while to cool. So get that done!
In one bowl, whisk together ricotta and eggs, beating after each addition. Add milk, vanilla extract, melted butter and mix together, then set it aside.

In another bowl, whisk together flour, sugar, baking powder and cocoa powder. Add the ricotta mixture to the flour mixture, and mix until just combined. No need to overwork the batter! Now, fold in the chocolate chips, and do a mandatory taste check. Yum.

Fill the muffin cups half full-ish, and place the tray in the middle of the oven. Bake for 15-20 minutes, then insert a toothpick. If it comes out clean as a whistle, they're all done. Always trust the toothpick. Make sure you don't stick a chocolate chip though, because that will be all melted anyhow. Place on a wire rack and let them cool before devouring the lot.  

Tuesday, 21 August 2012

Raspberry & Mascarpone pie-tart
























































Can't really decide whether this is a pie or a tart, it's tart dough, but pie dish? Oh, the confusion. Even after extensive googling, I can't decide.  So from now on, it's a pie-tart. Or tart-pie. Can't quite decide on that, either. I digress...

I won't bother with the recipe, because honestly I didn't follow it AT ALL, I might as well have made it up myself. I kind of did, only the ingredients were the same. Plus, I don't like raspberries or blueberries particularly much, so I have no idea how it turned out. I was told it was good, and people had two and three pieces, which must be a good sign. 

Wednesday, 15 August 2012

Chocolate/Banana Muffins




























This is what happens when you decide to take advantage of your overripe bananas. There are no photos from the process of baking them, because frankly it does not look tempting at all. We're talking brown bananas after all.

230 grams flour
2 teaspoons baking powder
150 grams sugar
2 large eggs, lightly beaten
115 grams melted butter
1 teaspoon vanilla extract
20 grams melted milk chocolate
A pinch of cinnamon
3 large ripe bananas, mashed

I found the original recipe to be very suspicious, and since the bananas were so ripe they would have been tossed away normally, I thought it appropriate to experiment. It is not the time to follow the recipe religiously, add or remove ingredients as you see fit. Cooking is more fun that way.

Preheat your oven to 180 degrees. Get out your muffin tins, and line them up on a tray.
In a bowl, combine flour, sugar and baking powder. In another bowl, combine your butter, mashed bananas, vanilla and eggs. Tip one into the other, and fold together. Add a pinch of cinnamon. Do NOT over-stir, we want it mixed, but not smooth, never smooth when dealing with bananas. Pour your batter into the tins, and add half a teaspoon of melted chocolate on top. Take a fork, and make a swirl. Don't stir it out so it turns chocolatey.
Now you pop them in the oven, and bake for roughly 20 minutes. Check by sticking a fork into it, and when it comes out clean, they are done.
So easy, it's almost embarrassing.



Tuesday, 14 August 2012

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