Og så til mor Klit's kransekage :)
Kransekage - 10-12 ringe
500 g marcipan
2 æggehvider
- Bland det sammen i en gryde og varm det meget lidt (mest for at få det til at sidde bedre sammen)
- Form kransekagerne eller brug en stjerneformet tylle
- Lad kagerne hvilke i 15 minutter
- Bag kransekagerne i 12-15 minutter ved 150 C / 300 F, til de er gyldne på toppen.
- Tag kagerne ud og put dem på en rist, lad dem stå i 10 minutter og stivne
- Medmindre du har en yderst kransekagene spisende familie, put kransekagen i fryseren og tag det op et døgn for det skal spises.
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And now untill Mommy Klit's Almond Sticks :)
Almond Sticks - 10-12 rings
500 g marzipan (17,5 oz or 2,2 cup)
2 egg whites (or 1/4 cup, if you got the fluent stuff)
- Mix both things together in a pan and warm it very little (mostly to make it stick better together)
- Form the almond sticks
- Leave the cakes for 15 minutes (what out for the dog eating it!)
- Bake them for 12-15 minutes at 150 C / 300 F, until they are golden un top
- Take out the cakes and put them on a grate (uhm.. Hope that's the right word!), leave them for 10 minutes, for them to be stiff.
- Unless you have a really almond stick loving family, put the almonds sticks in the freezer and take them out 24 hours before eating them.
lørdag den 24. juni 2006
Hjemmelavet Marcipan // Homemade Marzipan
Jup - jeg fandt så ud af at man ikke har ritig marzipan herovre, men kun sådan noget "almond paste" som er skrig gult og smager af sukker, adr! Så var der jo kun een ting at gøre hvis man ville have Jordbærtærten og kransekage - lave marcipanen selv!
Det var lidt af et eksperiment for mig, eftersom hverken jeg eller min mor (hvor jeg ellers har så godt som al min kulinariske erfaring fra) havde lavet det før - men efter en hurtig søgen på google stod det klart at der er ligeså mange opskrifter på marcipan som der er myrer i en myretue. Dog var det de samme ting der gik igen i dem; fint hakkede mandler, vand og noget til at søde med. Jeg afprøvede tre slags (honning, sukker og flourmelis), den med honning var den bedste synes jeg - selvom de canadiske smagsdommere ikke kunne smage forskel :) Dog vil jeg nok vælge at bruge den med flourmelis hvis jeg skulle bage kransekager - det virker til at den med honning løber for meget ud :)
Okay, og nu til opskriften! :)
Marcipan - 150 g
125 g mandler (der anbefales at bruge søde og så putte et par bitre i - men vi har åbenbart ikke bitre her, tilgengæld har vi "mandelmel" som jeg brugte :))
1 spsk honning (ikke den billige slags, det bliver mærkeligt!)
1-2 spsk vand (evt. saft, juice eller spiritus, hvis man vil have smag)
- Smut mandlerne hvis du har købt dem hele og med "skal" på.
- Hak mandlerne fint (læs: put dem i en foodprocesser og lad den kører i en evighed)
- Bland alle tre ting og ælt det godt og grundigt
- Bliver massen for tynd/klistret kan du tilsætte flourmelis
- Lig marcipanen på køl og så er den klar til brug :)
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Yes - I found that you can buy real marzipan over here, only some kind of "almond paste" which is bright yellow - yuck! So there was only one thing to do if I wanted to have The Strawberry Pie and almond sticks - make the marzipan yourself!
It was really an experiment for me, since neither me nor my mom (which is where I have about all my culinary knowledge from) had made it before - but after a quick search on google it became clear that there are about as many recipies as there will be ant in a anthill. There was, however, somethings that were the same; all of them have; finely chopped almonds, water and something to sweeten it. I tried three different kinds (honey, sugar and icing sugar), I thought the one with honey were the best - even though the canadian test taster didn't taste the difference :) However, I would choose to use the one with icing sugar for the almonds sticks - it seems like the one with honey is running when it's getting baked :)
Ok, and now for the recipie! :)
Marzipan - 150 g
125 g almonds (it says to use sweet almonds and then add a couple of bitter ones - but I don't think we have those, instead we have "almond flour" which I used :))
1 tablespoon honey (not the cheap kind, it taste wierd)
1-2 tablespoons water (or juice or congac or something if you want a flavor)
- Slip the almonds if you brought them whole and with the "shell" on.
- Chop the almonds finely (read: put them in a food processor and let it run for an eternity)
- Mix all three things and knead it thoroughly
- If it become to thin/sticky you can add icing sugar
- Put the marzipan in the fridge and it's ready for use :)
Det var lidt af et eksperiment for mig, eftersom hverken jeg eller min mor (hvor jeg ellers har så godt som al min kulinariske erfaring fra) havde lavet det før - men efter en hurtig søgen på google stod det klart at der er ligeså mange opskrifter på marcipan som der er myrer i en myretue. Dog var det de samme ting der gik igen i dem; fint hakkede mandler, vand og noget til at søde med. Jeg afprøvede tre slags (honning, sukker og flourmelis), den med honning var den bedste synes jeg - selvom de canadiske smagsdommere ikke kunne smage forskel :) Dog vil jeg nok vælge at bruge den med flourmelis hvis jeg skulle bage kransekager - det virker til at den med honning løber for meget ud :)
Okay, og nu til opskriften! :)
Marcipan - 150 g
125 g mandler (der anbefales at bruge søde og så putte et par bitre i - men vi har åbenbart ikke bitre her, tilgengæld har vi "mandelmel" som jeg brugte :))
1 spsk honning (ikke den billige slags, det bliver mærkeligt!)
1-2 spsk vand (evt. saft, juice eller spiritus, hvis man vil have smag)
- Smut mandlerne hvis du har købt dem hele og med "skal" på.
- Hak mandlerne fint (læs: put dem i en foodprocesser og lad den kører i en evighed)
- Bland alle tre ting og ælt det godt og grundigt
- Bliver massen for tynd/klistret kan du tilsætte flourmelis
- Lig marcipanen på køl og så er den klar til brug :)
-------------------------------
-------------------------------
Yes - I found that you can buy real marzipan over here, only some kind of "almond paste" which is bright yellow - yuck! So there was only one thing to do if I wanted to have The Strawberry Pie and almond sticks - make the marzipan yourself!
It was really an experiment for me, since neither me nor my mom (which is where I have about all my culinary knowledge from) had made it before - but after a quick search on google it became clear that there are about as many recipies as there will be ant in a anthill. There was, however, somethings that were the same; all of them have; finely chopped almonds, water and something to sweeten it. I tried three different kinds (honey, sugar and icing sugar), I thought the one with honey were the best - even though the canadian test taster didn't taste the difference :) However, I would choose to use the one with icing sugar for the almonds sticks - it seems like the one with honey is running when it's getting baked :)
Ok, and now for the recipie! :)
Marzipan - 150 g
125 g almonds (it says to use sweet almonds and then add a couple of bitter ones - but I don't think we have those, instead we have "almond flour" which I used :))
1 tablespoon honey (not the cheap kind, it taste wierd)
1-2 tablespoons water (or juice or congac or something if you want a flavor)
- Slip the almonds if you brought them whole and with the "shell" on.
- Chop the almonds finely (read: put them in a food processor and let it run for an eternity)
- Mix all three things and knead it thoroughly
- If it become to thin/sticky you can add icing sugar
- Put the marzipan in the fridge and it's ready for use :)
Tortilla Wraps
Ja okay, tortilla wraps er jo ikke ligefrem udpreget dansk - men de smager godt!, så her kommer opskriften! :)
Tortilla Wraps - 20 stks
2 dl mælk
100 g majsmel (ca. 2 dl)
4 æg
1 tsk salt
1/4 dl majsolie
Pisk alle ingredienserne sammen og bag dejen som pandekager.
Hvis du kan multitaske kan du jo kaste dig over at hakke grøntsaget i stumper og stykker (+ bananer, guagemole, salse, creme fraice og hvad du ellers kan finde på :-)) mens tortillaerne er på panden, ellers får du fat i din far, mand, bror eller søn og får dem sat i sving :)
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Yes well, tortilla wraps isn't really danish - but they taste amazing!, so here comes the recipie! :)
Tortilla Wraps - 20 pieces
2 dl milk (0,8 cup)
100 g cornmeal ( about 0,8 cup)
4 eggs
1 teaspoons salt
1/4 dl corn oil (0,8 fl. oz.)
Stir all the ingredients together and bake it like pancakes.
If you are able to multitask you can start cutting and slicing all the vegetables in small pieces (+ bananas, guagemole, salsa, plain unsweetened yougurth and whatever you can find in the frigde :-)) while the totillas is baking, if not, find your dad, husband, brother or son and put them to work :)
Tortilla Wraps - 20 stks
2 dl mælk
100 g majsmel (ca. 2 dl)
4 æg
1 tsk salt
1/4 dl majsolie
Pisk alle ingredienserne sammen og bag dejen som pandekager.
Hvis du kan multitaske kan du jo kaste dig over at hakke grøntsaget i stumper og stykker (+ bananer, guagemole, salse, creme fraice og hvad du ellers kan finde på :-)) mens tortillaerne er på panden, ellers får du fat i din far, mand, bror eller søn og får dem sat i sving :)
--------------------------------------
Yes well, tortilla wraps isn't really danish - but they taste amazing!, so here comes the recipie! :)
Tortilla Wraps - 20 pieces
2 dl milk (0,8 cup)
100 g cornmeal ( about 0,8 cup)
4 eggs
1 teaspoons salt
1/4 dl corn oil (0,8 fl. oz.)
Stir all the ingredients together and bake it like pancakes.
If you are able to multitask you can start cutting and slicing all the vegetables in small pieces (+ bananas, guagemole, salsa, plain unsweetened yougurth and whatever you can find in the frigde :-)) while the totillas is baking, if not, find your dad, husband, brother or son and put them to work :)
tirsdag den 20. juni 2006
Mor Klit's boller // Mommy Klit's buns
En anden ting som man faktisk ikke rigtig kan klare sig uden, uden for Danmark er boller - seriøst, hvordan kan folk leve af toastbrød med peanutbutter? Nej vel? Derfor... Her kommer, mor Klit's lækre boller :-) :
Boller - 20 stk.
30 g smør
3,5 dl mælk
50 g frisk gær (eller 5 tsk tør gær)
100 g kvarg/A38 (eller mælk/vand)
1 tsk salt
0,5 spsk sukker
Hvedemel (omkring 5 dl.)
- Smøret smeltes og hældes i skålen med mælk og kvarg
- Tilsæt salt og sukker
- Tjek at væsken er lillefinger varm (hvis du bruger tørgær skal den gerne være lidt varmere)
- Smuldr gær i (tørgær kan naturligvis ikke smuldres)
- Tilsæt mel
- Lad dejen hæve til dobbelt størrelse
- Del dejen i 20 stykker og form bollerne
- Pensl bollerne med et pisket æg eller lidt mælk og lad dem hæve en halv times tid
- Bag bollerne i 15 minutter ved 180 grader (C) / 350 grader (F)
Tip: Du kan putte hvad end du nu har lyst til i dejen sammen med salt og sukker. F.eks. revne æbler, reven squash eller gulerødder, rosiner, chokolade stykker eller noget helt andet.
Endnu et tip: Du kan bruge den samme dej til flrere forskellige ting, pølsebrød, mini pizzaer eller du kan f.eks. rulle dem ud og fylde dem med skinke og reven ost og lukke den sammen :)
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Another thing you actually can't live without, outside of Denmark, is Buns - seriously, how can people live only eating toasts with peanutbutter? Don't think so... That's why... Here comes, Mommy Klit's delicious buns :-) :
Buns - 20 pieces
30 g (1 oz) butter
3,5 dl (1,5 cup) milk
50 g (2 oz) fresh yeast (or 5 teaspoons dry yeast)
100 g quark (danish stuff, I think... You can use milk or water instead)
1 teaspoon salt
0,5 tablespoon sugar
Regular Flour (about 5 dl/ 2,5 cup)
- Melt the butter and put it in a bowl together with milk and quark
- Add salt and sugar
- Be sure the liquid is finger hot (if you use dry yeast it has to be a little warmer than that)
- Crumble the yeat in (you can't crumble dry yeast though)
- Add milk
- Let the dough raise until it's double the size
- Divede the dough in 20 pieces and shape the buns
- Bursh the buns with a beaten æg or some milk and let them raise for half an hour
- Bake the buns for 15 minutes at 180 degrees (C) / 350 degrees (F)
Tip: You can add whatever you like to the dough together with the sugar and salt. Like grated appels, grated squash or carrots, raisins, chocolate pieces or something entirely else.
Yet another tip: You can even use the sasme dough for a lot of different things, "pølsebrød" (bread with sausages inside), mini pizza's or you can roll it out and fill them with ham and grated cheese and close it :)
Boller - 20 stk.
30 g smør
3,5 dl mælk
50 g frisk gær (eller 5 tsk tør gær)
100 g kvarg/A38 (eller mælk/vand)
1 tsk salt
0,5 spsk sukker
Hvedemel (omkring 5 dl.)
- Smøret smeltes og hældes i skålen med mælk og kvarg
- Tilsæt salt og sukker
- Tjek at væsken er lillefinger varm (hvis du bruger tørgær skal den gerne være lidt varmere)
- Smuldr gær i (tørgær kan naturligvis ikke smuldres)
- Tilsæt mel
- Lad dejen hæve til dobbelt størrelse
- Del dejen i 20 stykker og form bollerne
- Pensl bollerne med et pisket æg eller lidt mælk og lad dem hæve en halv times tid
- Bag bollerne i 15 minutter ved 180 grader (C) / 350 grader (F)
Tip: Du kan putte hvad end du nu har lyst til i dejen sammen med salt og sukker. F.eks. revne æbler, reven squash eller gulerødder, rosiner, chokolade stykker eller noget helt andet.
Endnu et tip: Du kan bruge den samme dej til flrere forskellige ting, pølsebrød, mini pizzaer eller du kan f.eks. rulle dem ud og fylde dem med skinke og reven ost og lukke den sammen :)
-------------------------------------------
-------------------------------------------
Another thing you actually can't live without, outside of Denmark, is Buns - seriously, how can people live only eating toasts with peanutbutter? Don't think so... That's why... Here comes, Mommy Klit's delicious buns :-) :
Buns - 20 pieces
30 g (1 oz) butter
3,5 dl (1,5 cup) milk
50 g (2 oz) fresh yeast (or 5 teaspoons dry yeast)
100 g quark (danish stuff, I think... You can use milk or water instead)
1 teaspoon salt
0,5 tablespoon sugar
Regular Flour (about 5 dl/ 2,5 cup)
- Melt the butter and put it in a bowl together with milk and quark
- Add salt and sugar
- Be sure the liquid is finger hot (if you use dry yeast it has to be a little warmer than that)
- Crumble the yeat in (you can't crumble dry yeast though)
- Add milk
- Let the dough raise until it's double the size
- Divede the dough in 20 pieces and shape the buns
- Bursh the buns with a beaten æg or some milk and let them raise for half an hour
- Bake the buns for 15 minutes at 180 degrees (C) / 350 degrees (F)
Tip: You can add whatever you like to the dough together with the sugar and salt. Like grated appels, grated squash or carrots, raisins, chocolate pieces or something entirely else.
Yet another tip: You can even use the sasme dough for a lot of different things, "pølsebrød" (bread with sausages inside), mini pizza's or you can roll it out and fill them with ham and grated cheese and close it :)
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