Kategori: Desserter

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!

(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!