125. Mini trifles
· about ½ cup of rakia or fruit brandy/ eau de vie/ Poire Williams/ Calvados
· approximately 4 cups prepared custard or pastry cream
· 4 cups mixed berries, sliced in halves if they are larger
· 4-6 tablespoons whipped cream
2. In tumbler-style glasses, layer the cake, berries and custard alternately.
3. Top with dollops of whipped cream.
4.
124. Vanilla bean iced coffee
1/3 cup sugar
1 cup boiling water
1 vanilla bean, split and seeds removed
2 cups cold water
4 cups milk
1-2 teaspoons vanilla extract (for extra vanilla-y punch)
Whisk in the sweetened condensed milk and cold water until combined. Pour the milk into a pitcher. Stir in the espresso mixture and the vanilla extract. Chill in fridge for about an hour. Serve over ice.
123. Mango ice cream
[Easy Weekends]
190g caster sugar
375g cream (35% fat)
3 egg yolks
Puree the mango flesh in a blender until smooth, then pass through a fine sieve, forcing as much puree through as possible. Discard what is left in the sieve. Add 90g sugar to the puree and mix to combine.
Warm the cream in a small, heavy-based saucepan over medium heat.
Whisk the egg yolks and remaining sugar in a bowl until pale, then, while whisking continuously, gradually add the warm cream. Return to a clean pan over medium heat and cook, stirring continuously, until the custard coats the back of the spoon. Remove from the heat, and strain into a bowl sitting over another bowl of ice.
Once chilled, stir in the mango puree. Refrigerate in an airtight container overnight.
The next day, churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to an airtight container; store in the freezer until firm enough to scoop.
122. Green giant sandwich
INGREDIENTS:
(Makes 2 sandwiches)
4 slices pumpernickel bread
Handful of spinach
Handful of arugula
Goat cheese, at room temperature
½ green apple, thinly sliced
½ avocado, thinly sliced
½ leek, diced
½ lemon, juiced
1 tsp Dijon
¼ cup olive oil
2 tbsp sherry vinegar
Salt and pepper
For the Leek Vinaigrette and Sandwich:
- Dice the white and light green parts of the leek. Rinse well in cold water to remove grit and dirt.
- Heat a small sauce pan and slowly sweat the leeks in olive oil. Do not let the leeks develop any color. Season well with salt and pepper.
- Once leeks are softened, remove from heat. Let cool briefly, then add Dijon, lemon juice, and sherry vinegar. Whisk to combine, let come to room temperature.
- To assemble the sandwich, first spread goat cheese onto both pieces of bread. Dress the spinach and arugula in the leek vinaigrette and layer those greens on there!
- Add sliced apples and avocado. Press sandwich together tightly and munch.
121. Saffransugnspannkaka
120. Overnight oats
119. Banana bread ice cream
3/4 cup granulated sugar
pinch of kosher salt
1 small banana, sliced
2 1-inch thick slices of banana bread, cut into cubes and chilled
1. Over low heat warm the milk, cream, sugar and salt until the sugar is dissolved. Pour it into a bowl and chill it for at least 4 hours or up to overnight.
2. Pour the milk mixture into your ice cream maker and turn it on. Allow it to churn for about 10 minutes, or until it starts to form a very soft ice cream. Add the thinly sliced bananas and churn for two more minutes. Stir in the chunks of banana bread. Scoop the ice cream into a freezer container and freeze it for another 4 hours. Serve.
118. Chocolate chip cookies
100 g Svenskt Smör från Arla
1 dl strösocker
1/2 dl farinsocker
1 ägg
2 dl vetemjöl
1/2 tsk bikarbonat
1/2 tsk salt
2/3 tsk vaniljpulver
100 g mörk blockchoklad + 1 hand torkade blåbär
Gör så här
→ Sätt ugnen på 200˚C.
→ Smält smöret långsamt i en kastrull, ta det från plattan så fort det har smält och låt det svalna. Om smöret är för varmt så smälter chokladbitarna ut i smeten.
→ Hacka chokladen grovt.
Blanda socker och farinsocker i en skål. När smöret smält, häll ner det i sockret och tillsätt ägget.
→ I en annan skål, blanda bikarbonat, salt, vaniljpulver och mjölet. Häll sedan ner det i smör-smeten. Rör ner choklad och en handfull torkade blåbär.
→ Klicka ut degen på en plåt med bakplåtspapper. Lägg dem inte för tätt eftersom de flyter ut i ugnen.
Baka kakorna mitt i ugnen i ca 10 minuter. Låt kakorna kallna på plåten.
117. Key lime pie
300 g krossade digestivekex
1. Botten:
2. Fyllning:
116. Honeycrisp apple salad
Serves 4 to 6
Ingredients:
For the vinaigrette:
6 Tbsp apple cider vinegar
1 Tbsp finely chopped walnuts
3 Tbsp honey
2 tsp poppy seeds
pinch cumin
salt & pepper to taste
6 Tbsp olive oil
For the salad:
2 cups arugula
4 cups escarole, cut into bite-sized pieces
1 honeycrisp apple, sliced into thin matchsticks
1/2 cup roasted pumpkin seeds
1/2 cup roasted walnuts
Directions:
For the vinaigrette; mix all the ingredients but the olive oil together well in a jar with a lid. Pour in the olive oil, close the jar, and shake it until the dressing is emulsified.
For the salad; in a large bowl, combine the arugula, escarole, half the apples sticks, and half the pumpkin seeds and walnuts. Lightly drizzle with the dressing. Serve the salad onto individual serving plates, and garnish each with the remaining apples, pumpkin seeds, and walnuts. Drizzle on more dressing as desired.
115. Citronpizza
2. ringla olivolja på degen och hacka vitlök och strö över.
3. tvätta citroner nogrannt och lägg ut små skivor.
4. strö över färsk babyspenat och mozzarell.
5. toppa med mandel och peppar.
114. Restaurang i NYC
113. Yogurt and pistachio cake
Ingredients
- 1 large egg, separated
- 25g unrefined caster/granulated sugar
- 1/2 teaspoon vanilla bean paste (or extract at a pinch)
- Zest and juice of 1/2 a lemon
- Zest of 1/2 an orange
- 120g yoghurt
- 2 teaspoons flour, spelt
- A handful of unshelled pistachios, roughly chopped
- Natural yoghurt, to serve
Cooking Directions
- Preheat the oven to 180C/350F (fan). Place of pan of water in the oven to serve as a bain-marie (ie make sure your baking tin will fit inside it...)
- In a bowl, whisk the egg yolk with half the sugar until thick and creamy. Add the vanilla, lemon zest and juice, orange zest, yoghurt and flour and continue to whisk until combined.
- In a separate bowl, whisk the egg yolk with the rest of the sugar until stiff peaks form. Fold the egg whites into the egg yolk mixture.
- Pour the batter into a small baking tin, dish or two ramekins. Place in the bain-marie ensuring that the water comes halfway up the side and bake for 20 minutes.
- After 20 minutes, quickly sprinkle the top with the pistachios and bake for another 15 - 20 minutes until the top is golden and firm to the touch. The underneath should remain more liquid so the old skewer trick won't work here.
- Serve hot or cold with more yoghurt.