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8 slices of white bread
Saus:
4. tablespoon butter
4. Tablespoon tomatoes (crushed as a purée) or Ketchup (tomatoes with sugar.)
2. Big apples (not so whery sweat)
1.Onion
1.teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
Edamer cheese
Grounded paprika (spice)
Here is how you are doing it:
First you take the bread slices and put them on a backing shelf.
Then you chop the onion and fry it in a pan for a while until it is softer.
After that you use a grater to shrew the apples, but first you have to peel them first.
Then you put it in the pan with the onions, and so you ad ketchup, salt, pepper, oregano.
And taste on it if it is a good flavour, you may need to ad a little sugar
Then you take a spoon and put it on the 8 bread slices and then cheese on top of each bread.
Then you have to put it in the oven at 175 degrees until the cheese has melted, after you have tacked it out of the oven sprinkle on the grounded paprika
Enjoy!
Traditional recipes for mole poblano call for several varieties of dried
chilies,
which, outside the Southwest, are available only at specialty foods
stores or by mail order; as well as sesame seeds and/or pumpkin seeds and/or
peanuts;
roasted tomatoes; and chocolate; among other things.
A mole can
sound like a peculiar combination of ingredients,
but at its best it is every
bit as subtle and well balanced as the most evolved French sauce.
Our quick
version uses only ingredients available at the supermarket, and broiled,
not
fried, chicken,
which makes the dish easier to prepare, lighter, and most
important, still delicious---if not exactly authentic.
3 cups chopped onion
3 tablespoons vegetables oil
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
3 tablespoons chili powder
2 teaspoons sugar
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter
2 to 3 cups chicken broth
a 1-pound can tomatoes, drained and chopped
2 tablespoons raisins
3 garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
2 pounds chicken wings (about 10)
cooked rice as an accompaniment
1 teaspoon sesame seeds
In a large heavy skillet sauté the onion in the oil over moderately high
heat,
stirring, until it is golden brown. In a mortar with a pestle crush the
coriander seeds and the aniseed,
stir them into the onion mixture with the
chili powder,
the sugar, the cinnamon, and the cloves, and cook the mixture
over moderate heat, stirring, for 1 minute. Stir in the cocoa powder, the
peanut butter, 2 cups of the broth, the tomatoes, the raisins, the garlic
paste
, and salt to taste and simmer the sauce, uncovered, stirring
occasionally, for 20 minutes.
While the sauce is cooking cut off the wing tips, reserving them for another
use such as stock if desired,
and halve the wings at the joint.
Pat the wings
dry,
season them with salt and pepper, and on the oiled rack of a broiler pan
broil them,
skin side up, under a preheated broiler about 4 inches from the
heat for 10 minutes,
or until they are golden. Turn the wings and broil them
for 10 minutes more, or until they are golden.
In a blender or food processor
purée the sauce in batches,
adding the remaining broth as necessary to thin
it to the desired consistency.
Transfer the sauce to the skillet, add the
wings, and simmer the mixture, uncovered, for 30 minutes.
Serve the wings
with the mole sauce over the rice, sprinkled with the sesame seeds.
Ingredients:
2 spoons Caribbean specimen mix*
250 ml coconut milk
120 ml rum
6-8 pieces chicken
4 bananas in slices
1 teaspoon poppy seed
1 teaspoon cinnamon
1 spoon butter
oil
1 green paprika, cut to ribbons
1 red paprika, cut to ribbons
2 spring- or bush union, in slices**
100 gram mushrooms in slices
1 spoon chive's cut smal
1 mango in smal slices
8-10 balls melon
100 gram blue or white grapes with grape-pip
1 spoon cashew nuts (I use 2 spoons more)
1 spoon grated coconut
* You can buy it in a Caribbean or exotic Toko (store), if not available you can make it like I described under!
** This union is about 20 -40 cm long and look like a small leek
Caribbean specimen mix
(This sauce is also very good to marinade the meat for a BBQ and it's enough for 750 gram meat)
3 spoons vinegar
2 spring union of bush union, cut small
1 pepper (red pepper or Madame Jeannette or just with you like) use without seed
2 clove of garlic (I use 4-6)
1-2 teaspoons paprika powder
½ teaspoon cinnamon
½ teaspoon pimento or pepper powder
½ teaspoon nutmeg grater
1 spoon thyme
1 spoon sugar
Tabasco or other chilli sauce
Salt & pepper
Put all the ingredient in a bowl and mix good, ready to use !!!
I see you already looking with big eyes to all the ingredient, but I can tell you, it's really very delicious and not difficult to make.
Step two the making of:
1. Mix the marinade (2 spoons not the hole bowl) with the coconut milk and the half of the rum.
Marinade the chicken parts with this new made marinade and let rest for 2 hours on a cool place.
2. Lay the bananas slices on the bottom of a oven-proof plate and sprinkle with cinnamon and
poppy seed,
do little pieces of the butter spread over this and divide the last half of the rum over this hole fruit and spices bottom.
Bake for 15-20 minutes in the warm (220 grades) oven.
3. Take the chicken out of the marinade and don't use this marinade for later, use new one.
4. Bake the chicken in a frying pan with enough oil, about 5 -10 minutes till golden brown.
Take out of the frying pan let cool of a bit and cut the meat in slices.
5. Bake in a wok or a clear flying pan the paprika, spring union, mushroom and chive's for 3- 4 minutes in oil.
6. Mix the fruit, nuts, grated coconut and the NEW spoons marinade together with the chicken.
7. Mix the bananas out of the oven with the chicken mix, everything also the liquid.
8. Now the hole mix goes again in the oven to warm up, about 5-15 minutes.
Eat it with rice and a salad!
Ingredients:
Batter:
Filling:
Preparation:
Melt a knob of butter in a small frying pan (approx. 15 cm in diameter)
200 g flour
¼ l milk
1/8 l cream
3 eggs
1 pinch of salt
1 tbs. Sugar
2 tbs. Oil
Butter, for frying
123 g butter
150 g sugar
4 eggs
Salt
Pith of 1 vanilla pod
Grated zest of 1 lemon
250 g quark (curd cheese)
100 g raisins
¼ l sour cream
Butter
Icing sugar
Beat the flour, milk, cream, eggs, salt, sugar and oil
with an electric egg whisk until you have a smooth, thin batter.
Set aside for 1 hour and then stir thoroughly once again.
and pour in enough batter to coat the bottom and make tin pancakes.
For the filling,
warm the butter briefly and beat whit the sugar, eggs, salt, lemon zest and vanilla until light and fluffy.
Add the quark, raisins and sour cream, Spread this mixture evenly over the pancakes,
roll them up and brush whit butter.
Bake them on the middle shelf of a pre-heated oven at 225degrees Celsius for about 15 minutes. Remove,
sprinkle with icing sugar and serve.
1 litre Curdled Milk
Mix al the indgrediences, and melt the butter and put it into the other ingrediences.
Then you take a frying pan and heat it up to a medium heat
We are eating them hot whit sour cream and some jam, T.H.K
6 big spoons Sugar
2 Teaspoons Bicarbonate of soda
1 teaspoon antlers salt( maked of the antlers: the inside of it)
2 eggs
250 grams butter
white flour as much as you need fro a medium thick batter.
Let the batter rest for 30 minutes.
…not to hot it shall fry slowly.
No butter or oil in the pan
and just put so much as you use when you are making pancakes into the pan.
And fry it on bout sides, turn it over whit a spatula.
or we have butter and sugar+ cinnamon on it.
It taste good with café or tea.
600 gram not boiled potatoes (20 unse)
Raw-grating the potatoes or grain them.
But remember to boil up the water first. T.H.K
200 gram boiled potatoes (7 unse)
1 teaspoon salt
75-100 gram barley flour (4 unse)
30 gram (2-3 big spoons) white flour (1 unse)
1 ½ teaspoon salt
Put the salt into the potatoes and then the flour.
It shall not be loose and not too hard.
Use more flour if it is to loose.
You shall be able to make round balls.
So it is boiling.
Then you make the balls and put them into the boiling water.
And let them boil for 30 minutes (not hard boiling).
Then it is finish,
and we have some kind of meat whit it.
Some use sheep, other use pork.
And we usually have rutabaga a (yellow turnip).
And here where I come from we also use golden syrup on the balls when we are eating it.
Take a 1 ½ Kilo Rib of pork
2 days before you are "eating" it:
The day you are eating it:
Take a fireproof oven plate whit edges: lay the rib whit the "top"
Take it out when it is finished and let it rest a little while
Then cut it up in suitable sizes and enjoy…
T:H:K:
Salt and Pepper
Some Butter and water
(You can also use some mustard or garlic if you want to)
Defrost it,
Take a sharp knife and cut on top of the rind a square pattern,
not so very deep into the rind.
It is helping the rind to be "crisp" when it is roasted.
Smear salt and pepper al over it (if you like it add mustard or
garlic). Then cover it in plastic and put into the fridge,
or another cool place.
the rind down in the plate.
Add about 2 decilitres whit water.
And cover the form tight whit aluminium foil (so it is al covered.)
Then put into the preheated oven 175 degrees Celsius,
in the bottom in the oven.
Let it be there in 30 minutes.
Take it out and turn the rib so the rind is facing up now.
And don't have any foil on it now.
Put it into the oven and roast until it is finished.
(1 ½ kilo do you use about 1 ½ hour. ½ hour whit the rind down and 1 hour whit the rind up).
It is finished when the meat has reached the temperature 70
degrees Celsius. (Use a kitchen thermometer)
(10-15 minutes).
We usually serve it whit potatoes and carrots , and some times peas.
Enough for 4 peoples:
Use minced fat and lean pork (use 1 kilo (1000gram)) "meat".
In my recipe does it say:
8000gram non-fat-pork and 2000gram blubber shall bee mixed
together.
Here we can by it mixed together from the shop.
Then you have to put it into a bowl and add:
1-tablespoon salt
2-½-table spoon potato flour
About ½ litre (quart) of milk
About 1 teaspoon pepper
About 1 teaspoon nutmeg (grounded)
Some clove or ginger, as you like
Mix it al together hard…. So it is firm (compact) BUT don't use al
the milk at once, you have to try it out and see if you
have to use it al…..
Then you have to make small round balls.
Try to broil just one first and taste it if it has enough spices
and salt.
Fry or broil them in a pan whit a lot of dripping.
You can make them several days before Christmas, and put them in
the freezer.
(Rice pudding: make so much that it will be around ½ litre
I usually cook a lot of "porridge" of rice pudding and freeze
Take out the porridge and have some sugar into it and taste it to
Sauce:
We use a red fruit sauce, yam or crushed reed fruit.
I normally use strawberries crushed and mixed whit some orange
I have translated this as well as I can T.H.K
finished rice pudding. I normally use: boil 4 decilitre water and
add 2 decilitre porridge rice, let it boil for about 10
minutes, then add 1 litre milk and let it boil slowly for
about 45 minutes. (It is rice that boils faster in the
shop, but I like this one better) )
½ litre cold rice pudding
2-tea spoon vanilla sugar or 2-3 vanilla drops
1-2 tablespoon sugar
2 decilitre full cream
down a ½ litre for dessert until lather.
see if it is enough. Then whip the full cream firm.
Then add the cold rice pudding into the whipped cream and mix it
together, add vanilla sugar or drops and taste if it is
enough. Set it cold in the fridge for a couple of hour and cover
it whit plastic.
juice and sugar. That taste lovely.
When you are going to eat it: you take some creamed rice in a
small plate and pour the sauce on top of it.
· About one litre of sliced fruits:
Cut al the fruit into small cubes and mix it together in a bowl.
Then take the mayonnaise and mix it together whit the wiped cream.
Then mix the mayonnaise mixture into the fruits.
When you are serving it decorate it whit walnuts on the top of it.
I have translated this as well as I can T.H.K
· Apples, peaches, banana, pear, pineapple or grapes (use your
imagination and what you like.
· 1 packet of mayonnaise (150 grams)
· 2 big table spoons of wiped cream
· A couple of drops citron juice
Then mix in a couple of drops citron juice into it and taste it,
if it isn't "good" enough just have a couple of
drops more into it.
But remember that fruits will add a lot of flavour to it.
Cover it whit plastic and set it into the fridge the night over.
We use to serve it whit bread and good butter.
· 2 table spoon herring -cut in small cubes
Mix it al together in a bowl, I prefer a glass bowl.
It is served whit bread and good butter.
Translated as good as I can T.H.K
· 2 decilitre beetroot -cut in small cubes
· 2 decilitre apples (not cooked) -cut in small cubes
· 2 decilitre boiled potatoes -cut in small cubes
· 1 table spoon chopped onion
· 11/2 table spoon vinegar 7%
· 1 big table spoon sugar
· 1 decilitre beetroot juice (the juice the beetroot you cut was lying in)
Pinch or crush it whit a spoon, so it is "flat" on the top of the bowl.
Then pour the beetroot juice over it, and cover it whit some plastic.
Set it in the fridge a couple of hours (or thru the night).
When you are going to serve it turn the bowl upside down on a
plate so the salad comes out and looking round and fine.
Decorate whit boiled eggs.
· ½ litre of water
Mix it al together to a dough whit the firmness as marzipan.
When they are cold, we do paint them in red or green
They can bee freeze.
I have translated this as well as I can T.H.K
· 650 grams Sugar
· 125 grams butter (melted)
· 40 grams antler salt (about 3 table spoon and 1 tea spoon),
(if you not have it: use sodium carbonate).
· White flour to medium loose dough, it shall feel like marzipan….
then it is the right firmness.
· Bake in a preheated Owen about 175 degrees Celsius
Use a roller pin to roll it out.
And use gingersnap forms:
to stick out figures shaped as men and woman's
they must be at least ½ centimetres thick(the dough).
Put it on a baking shelf and bake it in the middle of the oven for about 10-15 minutes.
It shall be almost white when it is finished.
Just lift up one of them and look under them,
when it is starting to be light brown it is finished.
It will be very soft when you take it out,
but when it cools down on a grating,
then it will be crispy.
"baking" colours.
· About 250 grams off cleansed shrimps
Cleans the shrimps.
Mix mayonnaise and the wiped cream together and add sugar and
Mix the mayonnaise, shrimps and eggs together and put it into a
Serve it whit bread and good butter.
I have translated this as well as I can: T.H.K
· 4 boiled eggs
· About 150 grams mayonnaise
· 2 big table spoons wiped cream
· Some sugar and citron juice
Boil the eggs and cut up in small cubes.
citron juice (a couple off drops).
Taste it if it is enough sugar and citron, if not add more.
But remember that the eggs and shrimps will add flavour to.
bowl. Cover it in plastic and set it into the fridge a couple of hours.
· 125 grams butter
Crumble flour and butter; add sugar, egg, water (or something
Then use a roller pin to roll out the dough to around ½ centimetre
Put a small chocolate cube in the middle of the square and then
Bake it in a preheated oven about 175degrees Celsius for about
Can be freezed.
· 250 grams white flour
· 100 grams sugar
· 1 egg yolk
· 2 table spoon of water, or rum, or sherry (it is important to
have one of this things into the dough or you will not be
able to make the dough stick together.
· Chocolate who can be "backed"
· Reed cocktail berries
· Pre heated oven 175 degrees Celsius
else) together. And work whit it until it becomes firm dough.
thickness. Then cut out squares in around 6x6 centimetres.
fold the square from the sides and into the middle like a letter.
Take each corner and pull it into the middle so it covers the chocolate.
Take it up and lay it on a baking shelf and put a cocktail berry on top of it.
12-15 minutes.
It shall be almost white when it is finished.
Lift one up and look under it, if it is light brown it is finished.
Around 50 pieces, (small cookies whit jam in the middle)
· 200 grams butter
On the top of the cakes:
· ½ decilitre yam: raspberry or strawberry
After it is baked and cooled off:
· Icing sugar
Grind the almonds (100 grams),
Chop some almonds and lay them on a plate, whip whit a fork or
Take a small amount of dough and form small balls,
Bake it in preheated oven 175 degrees Celsius for about 8-10 minutes.
Set them on a grain and let them cool off.
Or you can freeze them, but then whit out ice sugar.
I have translated this as well as I can T.H.K
· 1 decilitre sugar
· 100 grams almonds
· 3 decilitre white flour
· Swab whit light wiped eggs
· Some chopped almonds (you will probably need around 100 grams here to)
Whip the butter and sugar fluffy white,
Mix the grinded almonds and the sugar and butter together to
dough. It will be a little loose.
something like that a couple of eggs (not cooked) and put a baking
brush into it. And set it in front off you,
besides the chopped almonds.
Take out the yam and have a spoon into it.
So it is al ready to be used.
and then set it down on a backing shelf.
Use your finger to make a hollow in the middle.
Then take the baking brush and brush some egg on the top of the cake
then turn it upside down into the chopped almonds so some
of it will stick on to the cake.
Then set it on a backing shelf and take the a little bit of yam in the whole in the middle.
Do this whit the rest of the dough;
it will be around 50 pieces when you are finished whit the dough.
Decorate them whit a thin stripe of icing sugar. Put them into a metal box.
Whip butter and sugar white and fluffy.
So do you take out the dough and use a tea spoon to set small
They can bee freeze.
I have translated it as well as I can T.H.K
150-gram butter
150-gram sugar
2 eggs
2-teaspoon vanilla sugar
4 tablespoons potato flour
200 grams white flour
Some extra sugar to put on top of the cookies
Backed in pre heated oven 175 degrees Celsius:
Whip inn the eggs, and mix the white flour,
vanilla sugar and potato flour into it.
Then cover the bowl with plastic and set it cold in the
fridge for at least 2 hour.
I am usually making this the evening before
and let it stand in the fridge to the next day.
"dots" of dough on to the backing shelf have some space between
the "cookies". Before you put them into the oven just
take a little bit sugar on top of it for decoration.
Then bake them in the middle of the Owen and bake them in 7-9 minutes.
They should be almost white/yellow when they are finished.
Just look under it when it is light brown under it is finished.
Just watch out this is backed fast.
· 400 grams of white flour
Crumble the butter into the flower,
Heat the frying pan and no butter into it.
Take a small piece of dough and use the roller pin to roll it out
When the "pancakes" are cold:
Take butter, sugar and cinnamon on it and slice it inn two.
You can put it into the freezer (it actually taste better when It
I have translated this as well as I can T.H.K
· 120 grams of butter
· 4 table spoons sugar
· 2 eggs
· 11/2-3 decilitre Milk
· 4 tea spoons baking powder
· A "big" frying pan and a roller pin
Whip the eggs and sugar fluffy,
Mix the butter (crumbled in the flour) whit the wiped eggs.
The dough shall be loose.
to a "small " round "pancake"(use white flower under the
pancake when you are rolling it out whit the roller pin).
Not bigger than you are able to fry it in your pan
Put it into the frying pan and fry it on bout sides
(only a dry pan, no butter).
It shall be very light brown almost white
on bout sides when it is finished.
Take it out of the pan and cover it whit something.
Fry up the rest off the dough the same way.
Then fold it.
It taste very good whit coffee or tea.
have lied there a while).
Freeze them "finished" whit the butter and sugar cinnamon.
Trude