Torbjorn – Sida 2 – Olsson's Blogg

Light salted back of cod

Great food for anytime !!

lightly salted cod

4 port cod spine (at 140 g)
1 1/2 tbsp salt
2 teaspoons powdered sugar
5 dl water

Rödbetskross
6 medium-sized beets
5 medium-sized flour potatoes
50 g butter
1/2 cup milk
salt and black pepper
1 pot of dill
65 g of baby spinach
horseradish
2 tablespoons grated fresh horseradish
2 cups of butter
salt and pepper

Do this:

Thaw the cod back if frozen.

Salted cod: Mix salt and sugar with the water and stir to dissolve. Put the fish in the brine, leave it for 1 hour.
Beetroot crunch: Cook the beets with peel until soft. Peel and crush them roughly with a bump or wooden spoon. Peel and cook the potato soft in salted water. Pour off the water and crush the potato. Mix the beets with the potato. Stir in butter and warm milk. Season with salt and pepper. Chop the dill nicely.
Put the oven at 125 ° C.
Salted cod: Put the cod in an oven safe form. Put it in the middle of the oven for about 15 minutes or until the inside temperature is 56 ° C. Heat the beetroot crunch, turn down the spinach and dill.

Tear the horseradish.

Serve cod with beetroot and horseradish.

Finely chopped egg fits well!

Levain bread

About 18 hours total time, so it is advisable to start the leaven in the evening before a day off.

Sourdough
• 2 tbsp of sourdough (recipe for sourdough can be found here)
• 1.5dl water
• 2.5dl wheat flour special
Dough
• The wheat root
• 5dl water
• 12.5dl wheat flour special
• 1 tbsp salt

Do this:
Below are the times set for fermentation at room temperature.

1. Mix to the leaven ground, water and flour. Always use lukewarm water about 25-28 ° C.

2. Store in bowl or plastic box with lid or cover the bowl with plastic, after about 10 hours it is ready to use (then ferment heavily).

Mix the dough:
1. Mix all ingredients in a bowl, mix until it becomes a smooth dough, if using dough mixer wait to add salt to next point run in dough mixer about 5-10min.
Cover the bowl with plastic wrap for about 45min.

2. If using dough mixer run the dough for 5min now add the salt and run another 15min, let the dough rest covered in the bowl about 30min.

3. With the dough in the bowl, gently press down the fingers along the edge and grasp the dough and gently pull up at least 30cm (the dough is now elastic) fold down over the dough as a lid, reversing the fold from four or five directions along the edge of the bowl. The overcrowding creates air bubbles in the dough which makes the dough ferment better and the bread becomes higher.

4. Repeat folding 2 times at approximately 45min intervals.
After the last folding, let the dough rest in the bowl for about 2 hours (covered with plastic).

5. Roll out the dough on a well-grounded towel / towel, pull out the dough into a square / rectangle (almost as large as the baking sheet that you should be baking), fold in the short sides so they meet in the middle of the dough, fold together again so the dough is now a roll, cover with a towel / towel and let it ferment 90min. Set oven to 250 ° C.

6. Roll gently over the rolling pin on a sheet of baking sheet paper, place in the oven and lower the temperature to 225 ° C for about 45 minutes, remember that the bread rises in the oven to twice the height.

Healthy stew against cough and cold!

Ingredients 6 port:

1kg chicken thighs
4 garlic cloves
1 chili fruit, medium-strong
1 grapefruit
1 lemon
1 ½ tbsp red curry paste
1 can of coconut milk
1 tbsp honey
1 "small" root ginger
1 big carrot
1 can of chickpeas
1 small leek
1-2 stand broccoli
1 bunch of haricots host
1 pepper, red or orange
1-2 tomato (s)
1 pomegranate
1 dl coconut flakes (roasted or toasted yourself)
Olive oil
½ teaspoon salt
Mathavre (or rice - not as useful) is prepared according to. instruction.
Do this:

Clean the chicken thighs and fry thoroughly (until the meat juice is gone) in olive oil.
Chop the garlic and chili fruit finely and grate in plenty of olive oil. Add the curry paste and chicken thighs for a while.
Squeeze the grape and lemon and add together with the coconut milk, peeled and finely chopped ginger and honey.
Peel and slice the carrot, rinse off the chickpeas and in with them and salt (taste to make it fit).

Divide broccoli into decent bouquets and with them in the pot.

Let the carrot boil softly so I suggest you take the time to roast the coconut in a dry pan, split the pomegranate and break out the kernels.
Now the carrot should have become a bit soft, then it is the dax for leeks in broad cuts, hericot vert, bell peppers in large chunks and chopped tomato. If not all vegetables fit under the surface, put on a lid, they will be able to get just right steamed even though they lie on top within a minute or two.

Serve with oatmeal, roasted coconut and pomegranate seeds.

Delicious!! and healthy!

Semmeln cake

(about 12 bits)

150 g of normal salted butter
2.5 dl powdered sugar
3 eggs
2 dl wheat flour
1 generous teaspoon of cardamom kernels
1 teaspoon vanilla sugar
1 krm salt
100 g almond pulp
1 tbsp extra butter to the mold
icing sugar
whipped cream or vanilla ice cream
Set the oven to 175 degrees.
Melt the butter and then leave to cool slightly (preferably in the fridge) as you continue with the following steps.
Squeeze a baking sheet paper into the bottom of a normal sized spring mold and lubricate the inside of the edges.
Tear the almond paste (grater).
Mortar the cardamom kernels and mix them in a bowl together with wheat flour, vanilla sugar and salt.
Mix the powdered sugar and the three eggs in a bowl. Here it is important to simply mix the ingredients together, whisk you will get too much air into the batter which will make the cake drier.
Mix the dry ingredients into the egg mixture, using a fork to sort out the lumps.
Add the melted butter and mix until you have a smooth and full batter.
Pour the batter into the mold and hit it lightly against the kitchen counter, this to remove any air pockets.
Bake in the center of the oven for about 20-25 minutes.
Let the cake cool in the mold before serving. Powder icing sugar over and serve with whipped cream.

Delicious! and HEALTHY!

Meatballs on right-wing mince

ingredients:

1 yellow onion
4 tablespoons butter (or more)
3 tablespoons of bread
1 egg
1½ dl sour cream (15%)
500 gr right-handed roast
1 teaspoon salt
½ tsp black pepper
½ tsp ground ginger
a pinch of sugar
½ dl water

Do this:

Peel and finely chop the onion, fry it in 2 tablespoons butter so it gets nice color. Sprinkle with a pinch of sugar and add ½ dl of water, stir and allow the water to boil, allow to cool.
Mix the bread rolls, eggs, sour cream, salt, and the rest of the spices, mix well and allow to swell for 15 minutes.
Mix Högravsfärsen and the breadbread mixture with the cooled onion, mix well, preferably in machine.
Roll small meatballs, rinse hands in cold water so it does not scratch.
Fry the meatballs properly with butter on medium heat, roll around so they get color all around.

Suitable for Christmas dinner and for midsummer and whenever!

Svanberga herring

Lentil soup with asian touch

Lentil soup with spinach, parsley & lemon
4 port.
2 dl red lenses, rinsed off
1 l vegetable broth
1 yellow onion, finely chopped
1 garlic clove, finely chopped
1 jar of crushed tomatoes (390 g), preferably in tetrapack
125 g of frozen spinach leaves
2 dl coarsely chopped smooth-leafed parsley
1 lemon, divided into 4 chunks
1 piece whole cinnamon
½ spice black pepper
1 bearing blade
1 teaspoon mustard seeds
1/8 teaspoon chipotle powder everything. ½ teaspoon paprika powder
1 tsp curry
1 tablespoon olive oil to fry

Do this:
In a large saucepan, cook the lentils in the broth for 30-40 minutes. In a smaller saucepan, fry the onion and garlic in the olive oil at medium heat until the onion is translucent.
Add cinnamon, bay leaf, pepper, chipotle powder, mustard seeds and curry and stir quickly.
Pour on the tomatoes and simmer for 15 minutes.
Add the spinach and bring to a boil. Lift off the heat.

When the lentils are done, mix down the vegetable broth and taste with salt.

Finally, stir down plenty of parsley and serve with lemon wedges to squeeze in.

Delicious!