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Denmark Eskidead
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PostPosted: Tue Jul 19, 2011 9:42 am   Post subject: Reply with quote


Plank steak

For each person:

1 big beef tenderloin
3 slices of bacon
1 tomato
350 grams of mashed potatoes
Sauce of your choice (red wine, bearnaise, gravy - anything goes)
1 oak plank

------------------

1. Start by frying the tenderloin for 2-3 minues on each side on a hot pan. Place it on the center of the plank.
2. Pour the mashed potatoes into an icing bag with a star-shaped nozzle and spray a thick "wall" of mashed potatoes along the edge of the plank.
3. Cut the tomatoes in quarters and place one on each corner.
4. Put the plank into an 200C (390F) hot oven for 10-12 minutes or until the mashed potatoes becomes golden.
5. Fry the bacon crispy.
6. Remove the plank from the oven, and pour the sauce over, and place the bacon on top.
7. Serve and enjoy!

Bon appetit!

Denmark Eskidead
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PostPosted: Wed Jul 20, 2011 2:15 pm   Post subject: Reply with quote


Completely fat and unhealthy, but sooo yummy!

Brunsviger

Dough:
50 grams of butter or margarine
3 dl milk
25 grams of yeast
1 tsp salt
3 tbsp sugar
500 grams of wheat flour

Custard:
2 dl milk
1 tbsp corn starch
2 egg yolks
50 grams of sugar
1½ tsp vanilla sugar

Topping:
150 grams of butter
300 grams of brown sugar

------------------

1. Melt the butter/margarine at low heat and add the milk. Remove from the heat. Make sure it's only lukewarm, else you might kill the yeast.
2. Stir the yeast in the mixture until it's dissolved.
3. Mix the flour, salt and sugar and add the milk. The dough is a bit sticky to work together. Leave it to rise for about 30-40 minutes, covered with a kitchen towel or similar.
4. Pour the milk into a small saucepan and add the corn starch. Stir until there are no lumps
5. Add the yolks, sugar and vanilla and slowly heat it up. Stir now and then until it begins to thicken. It's important that it doesn't exceed 75C (167F) else the eggs will begin to coagulate, making it lumpy. Set aside and leave it to cool.
6. Work the brown sugar into the butter until you have a soft homogeneous mass. It may take a few minutes.
7. Roll the dough into a square of about 40x40 cm (16x16"). You might need to use a good amount of flour if the dough is very sticky. Make the sides a bit taller than the rest, so the topping won't run out when baked.
8. With your fingers or knuckles make small holes in the dough as shown on the first picture. Leave the dough to rise again for another 30 minutes.
9. Mix the cooled custard into the brown sugar/butter and pour it onto the dough.
10. Bake the cake at 180C (355F) for 25 minutes. Cut it into squares.

It's best to eat when still warm, as the topping is liquid and sticky.

Bon appetit!


Denmark Eskidead
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PostPosted: Sun Jul 24, 2011 3:48 pm   Post subject: Reply with quote


This exists in other countries under the same name, but this is the Danish version.

Karbonade

500 grams of minced pork/veal
2-3 tbsp of wheat flour
2 eggs, beaten
1 dl of breadcrumbs
30 grams of butter

150 grams of frozen peas
150 grams of frozen diced carrots
2 dl milk
2 dl water
2 tbsp corn starch
½ tsp of nutmeg
salt, pepper

------------------

1. Part the minced meat in 4 and shape each into a patty, about 12 cm in diameter. You might have to knead the meat a little to soften it and make it easier to work with.
2. Cover the patties first with the flour, then the eggs, and finally the breadcrumbs to get a nice, thick crisp.
3. Fry them in the butter at medium heat for 5-7 minutes on each side.
4. Mix the water, milk and corn starch and bring it to the boil.
5. When it thickens, add the peas and carrots and set the heat to low.
6. Add salt, pepper and nutmeg to taste, and turn off the heat.

Serve with boiled potatoes as shown on the picture.

Bon appetit!

Denmark Eskidead
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PostPosted: Wed Jul 27, 2011 11:25 pm   Post subject: Reply with quote


A healthy and cheap dish.

Cabbage in white sauce with fried meatballs (frikadeller)

Serves 6

1 white cabbage
3 dl cream
25 grams of butter
3 tbsp flour
salt, pepper

750 gram minced pork (10-15% fat)
2 tsp salt
2 onions
2 eggs
2½ dl milk
1 dl wheat flour
½ dl bread crumbs
1 tsp freshly grinded pepper

------------------

1. Quarter the cabbage and remove the stalk. Cut it in strips.
2. Boil the cabbage in salted water for about 15 minutes. Remove the cabbage and pour the water into a bowl.
3. Melt the butter at low heat and stir in the flour. Add some of the cabbage water little by little while stirring to aviod lumps. You'll need around 3-4 dl to get the right consistency.
4. Finally add the cream and the cabbage. Add salt and pepper to taste.
5. Stir the salt in the minced meat for a few minutes.
6. Dice the onion finely and stir it in the meat with the egg, flour and bread crumbs.
7. Add the milk little by little and finally the pepper.
8. Set the meat aside and let it rest for about 30 mins.
9. Shape the frikadeller and fry them in butter or margarine at medium heat about 5-6 mins on each side.

Serve the dish with boiled potatoes.

Tips: You can vary the cabbage by adding curry, cinnamon, parsley, chili or similar.

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PostPosted: Thu Jul 28, 2011 6:22 am   Post subject: Reply with quote


last three recipes look like prison food Woah
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PostPosted: Thu Jul 28, 2011 9:26 am   Post subject: Reply with quote


METALRAM wrote:
last three recipes look like prison food Woah


Do you go there often? LOLLOL
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PostPosted: Thu Jul 28, 2011 10:09 am   Post subject: Reply with quote


Ive used a couple of recepies, and they came out to perfection. Thanks for posting, and keep them coming.
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PostPosted: Thu Aug 04, 2011 11:38 pm   Post subject: Reply with quote


nice Plank steak recipe Cool tried it yesterday OK!
Denmark Eskidead
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PostPosted: Fri Aug 05, 2011 3:46 pm   Post subject: Reply with quote


Having a nice BBQ party tomorrow, and I'm in charge of all marinades. In addition to the marinade I already posted on page 3, here are the others I will use:

Beer marinade

2 dl beer
2 tbsp dried rosemary, finely chopped
1 tbsp dijon mustard
1 big or 2 smaller cloves of garlic, crushed
Salt, pepper

Oil-vinegar marinade

½ dl wine vinegar or balsamico
2 dl oil
1 tbsp lemon juice
2 tsp sugar

Apple marinade

4 dl apple juice
1 tsp grated lemon zest
2 tbsp brown sugar
10 black pepper corn
1½ tsp salt

Slowly bring to the boil and stir until the sugar and salt is dissolved. Let it simmer for 10 minutes, then cool it.

Sweet-hot marinade

3 tbsp honey
1 dl vegetable oil
1 tbsp dried chili flakes
1 tbsp grated ginger
1½ tsp tabasco sauce

The procedure is the same for all marinades, if nothing is mentioned. Shake or blend all ingredients together.
Denmark Eskidead
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PostPosted: Wed Sep 14, 2011 5:12 am   Post subject: Reply with quote


Game dish

Serves 4

3 medium sized carrots
1 big onion
250 grams mushroom
150 grams diced bacon
150 grams cocktail sausages or similar small sausages
400 grams diced game (beeef can be used as well)
2 dl red wine
1 dl stock (pork, beef, vegetable - your choice)
2 dl whipping cream
1 tbsp sugar
Salt & pepper

------------------

1. Peel the onion and carrots and dice both. Cut the rinsed mushrooms in quarters.
2. Fry the bacon for 2 minutes and add the vegetables. Fry for 4-5 minutes, stir now and then.
3. Remove the vegetables and bacon and add the game. Brown it at high heat for 3-4 minutes and add salt and pepper.
4. Set the heat to medium-low and add the red wine. Let it boil until most of it has evaporated, then add the stock and cream. Set the heat to low.
5. Cover the pot and let the meat simmer for about an hour, then add the bacon, vegetables and cocktail sausages.
6. Finally add sugar and salt and pepper to taste. Serve the dish with mashed potatoes, rice or bread.

Bon appetit!
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PostPosted: Wed Sep 14, 2011 7:56 am   Post subject: Reply with quote


Some local Dishes from Colombia:




AJIACO

Ingredients

3 lb baking potatoes
2 lb red table potatoes
2 lb pickled potatoes
4 corn on the cob
3 whole chickens
1 c peas
20 leaves guascas
2 cubes chicken bouillon
½ c 35% table cream
1 jar capers
4 avocados


Preparation

* Cut the chicken into small pieces, skin them and wash them well.
* Peel the baking & table potatos and cut them into 1-½ inch cubes.
* Wash the pickled potatoes very well, without peeling them. They can be left out of the recipe if you cannot find them.
* Clean the corn on the cob very well and cut them into pieces about 2 inches long.
* Shell the peas. If you buy them frozen rinse them just before putting them into the pot.
* Cut each avocado in half, remove the pit and then cut them into quarters. This should only be done just before serving the Ajiaco.
* Place the capers in a small dish without the liquid.


Cooking

* Place 2 chicken breasts and thighs and the baking potatoes into a large size heavy gauge saucepan.
* Add 6 liters of water; when the water starts boiling add the chicken cubes and half of the Guascas. Let it simmer for about 1-½ hours.
* When the soup has thickened, place into the pot the other potatoes, the rest of the chicken, the corn on the cob, the peas and the rest of the Guascas leaves. Simmer the soup for another ½ hour until everything is tender.
* Now cut the avocados and the bread.
* Serve the Ajiaco in individual soup dishes, preferably made of clay, and place at the top of each dish a teaspoon of capers and a tablespoon of cream. Make sure that every dish has corn and a piece of chicken.
This is a very delicious plate, and the Guascas is a must. Enjoy it!

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PostPosted: Wed Sep 14, 2011 8:14 am   Post subject: Reply with quote





PUCHERO

Ingredients

8 red table potatoes
2 lb sirloin
2 lb flank
2 lb ribeye steak
1 whole chicken
6 sausages
1/2 lb chick peas
1 head of cabbage
6 yuccas
1 arracacha
3 green plantains
2 yellow plantains
4 corn on the cob
3 t salt
1/4 t pepper

The Sauce

3 t margarine
2 onions
3 garlic cloves
2 tomatoes
1/4 lb all purpose flour
1/2 c milk
- salt, pepper to taste


Preparation

* Clean and divide the chicken into pieces.
* Cut the meat into small chunks.
* Clean and cut into pieces the vegetables, yucca, arracacha, corn, and the plantains.
* Peel and chop the onion and garlic.
* Wash and cut the tomatoes into small pieces.
* Remove the leaves from the cabbage and cut them into medium pieces.
(The milk has to be heated before making the sauce)


Cooking

* Place the yellow plantains with the skins in a medium size saucepan with enough water to cover them and let them cook for ½ hour. They are served separately from the rest of the ingredients, so that they do not sweeten the broth.
* In a big pot place first the meats, sausages and then the chicken, and fill the pot with 5 to 6 liters of water. Add the chick peas, then simmer while stirring frequently. Let it cook for about one hour. When the meats become tender, add the cabbage, yucca, arracacha, potatoes and the green plantains. Let it continue cooking for abut ½ hour more. Put in the corn then cook for another 10 minutes.
* When ready, take the chicken out and put it in the oven at 350 degrees F for 15 minutes so it will brown. Then cut the chicken into pieces and with a sharp knife slice the meats.

Sauce to place over the "Puchero"

* In a frying pan put the margarine, onion, tomatoes, and garlic, and fry them for about 2 minutes. Then add the flour. When the flour turns golden add the milk, then stir until it thickens.
* The Puchero should be served on large serving dishes, placing in one of the dishes the meats, and in the other dish place the vegetables and cover them with the sauce.
* The broth that remains should be served in a soup bowl . This dish should be served with Egg with aji, and Avocado with aji and white rice.
It can also could be served as shown above.

Egg with aji

* 6 eggs
* ají (grind with salt)
* salt
* pepper
* lettuce
* Hard boil the eggs, then chop them fine, and then add condiments to taste. Place the eggs already garnished in a medium size serving dish over a bed of lettuce.

Avocado with Aji

* 2 avocados
* salt
* vinegar
* pepper
* ají (grind with salt)
* lettuce
* Peel the avocados, halve them, remove the pit, then cut them into small cubes. Add the condiments to taste. Place the avocados already garnished in a medium size serving dish over a bed of lettuce.

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PostPosted: Wed Oct 19, 2011 11:30 am   Post subject: Reply with quote


Most of you know these - but in case you don't, here's a recipe!

Sausage rolls

Ingredients:

15 grams of yeast
2 tbsp sugar
3 dl lukewarm milk
1 tsp salt
2 eggs
600 grams of wheat flour
1 tbsp vegetable oil
32 sausages, approx. 10 cm long. (4")

------------------

1. Start by putting the yeast in a bowl and sprinkle the sugar on top.
2. When it has turned into a grey gooey mass, add the lukewarm milk, salt and one egg. Whisk it together.
3. Add the flour little by little to ensure there are no lumps.
4. Put a little oil on your hands and knead the dough thoroughly, until it's soft and smooth. If you use a machine to knead the dough, add the oil together with the milk.
5. Cut the dough into 4 parts and roll each into a ball. Set the dough aside to rise for 25 minutes.
6. Roll each ball into a circle with a diameter of 30-35 cm (12-14") and cut it into 8 slices. Place a sausage onto each slice.
7. Roll the dough around the sausage from the end towards the middle. Place onto a baking tray.
8. Brush all the sausage rolls with the last egg and let them rise for 10 minutes.
9. Bake at 180C (355F) for 15-20 minutes until they are golden brown.

EAT!!

Tip: Put a bit of ketchup or mustard on each slice, before rolling it. The rolls can be frozen after baking.

Bon appetit!

EDIT: Instead of the sausage, try cinnamon rolls:
125 grams of soft butter, 50 grams of sugar, 2 tsp of ground cinnamon. Mix it together and put a bit on each slice of dough before rolling them. Baking time is the same as the sausage rolls. They are perfect as dessert snacks!



Last edited by Eskidead on Sat Oct 29, 2011 2:10 am; edited 1 time in total
Finland Basher
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PostPosted: Thu Oct 20, 2011 2:32 am   Post subject: Reply with quote


Easy filled burgers, most likely the most unhelthies ones you never ate...

750 g of minced beef (it gives you roughly 8 burger beefs = 4 burgers)
16 slices of bacon
2 eggs
1 dl of flour
1 large onion
16 slices of cheddar cheese
4 two layer burger rolls
300 g of salad
300 g of tomatoes

and as sauce number 1
2 dl of mayonnaise
½ of cucumber
3 gloves of garlic
½ of habanero
pinch of salt

and as sauce number two
2 tomatoes
2 tbl spoons of sugar
1 onion
1 piceled cucumber
1 small green apple.

and as sauce number three
2 can of minched pineples
1 teaspoon of honey
1 teaspoon of tapasco
1 teaspoon of black pepper

And to first part

burgers
start by frying the bacon
put minched beef and eggs and flour to large enough bowl and mix them up. create a 16 burger beefs (wide and thin), place the two fried bacon slices and two cheddar slices on 8 of beefs (each of those 8 should now have two bacon slices and two cheese slices). Also you should have 8 beefs still unfilled, place those 8 unfilled ones on top of the filled ones, and seal them by pressing (now you should have 8 filled burger beefs. Fry them to the level of your desire.

sauce 1
mince the cucumber and habanero
softly cook the garlic
mix them up with rest of the ingredients

sauce 2
mince and fry the onion
mince the picceled cucmbers, tomatoes, apples
mix the all of these in to a sauce

sauce 3
mix all together

after this, just slice the salad and the tomatoes (from the burger list) and build 4 awesome burgers

enjoy
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Denmark Eskidead
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PostPosted: Mon Nov 07, 2011 6:22 pm   Post subject: Reply with quote


While making this, I discovered that there's quite a big difference in the different types of chocolate, regarding quality and how they behave while melting and cooling down again. Even chocolates with the same cocoa% gave quite different results. The following recipe and methodic gave the overall best result.

Creamy chocolate sauce

2.5 dl whipping cream
½ vanilla pod
125 grams of dark chocolate (at least 50% cocoa)
1 tbsp cold butter

------------------

1. Bring the cream to the boil and add the vanilla pod.
2. Set the heat to the lowest setting and take the cream off the heat.
3. Break the chocolate into small pieces, add it to the cream and stir until it's melted.
4. Put it back onto the heat and stir now and then. It's important (!) that the mixture don't go over 70C (160F) or you might risk that the chocolate gets grainy when cooled down. Some types/brands of chocolate can take a bit higher heat, others can't, so better be on the safe side.
5. This will go on the next 40-45 minutes. (Yes, I actually spent that much time with the mixture, letting it thicken veeeery slowly and stirring every 2-3 minutes.)
6. Finally stir the butter into the chocolate sauce, and leave it to cool completely, Remove the vanilla pod. Place the chocolate in the fridge, covered with plastic film.

Tip: The chocolate sauce is excellent on top of ice cream, or with a banana split, some fresh fruit or what you might like.

Bon appetit!
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