Phiremys recepten
Feb. 24th, 2018 05:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaYesterday was "Phiremys" (Phire is the student club/jester group I am with, and "mys" is a Swedish word that means cozy, relaxing, or "to cuddle") at my house. Since I was spending the day at home filling the hot tub and feeding the fire in the tub I also did some cooking for the party in advance, and then when everyone arrived we did the last of the food prep together. Some of them asked for the recipe for the desert I made, and I decided to write down all of the recipes I was involved in. Starting with the deserts, because life is uncertain.
Red Currant Cake
This was a variant on a Vintage Coffee Cake I have made on other occasions. Normally it calls for baking powder, and is baked in a round cake pan, but this time I decided to do it in a "långpanna" (a large baking pan that fills the whole oven and is really common in Sweden), and I forgot the baking powder. However, it was really tasty as it was, so I may leave it out on purpose next time.
Mix together:
4 cups flour
3/4 cup sugar
3/4 teaspoon salt
Work in (like for a pie crust):
150 grams of butter
Stir in:
2 eggs
1.5 cups milk (3.5 dl)
1.5 cups red currants (rödvinbar)
Spread across the bottom of a well buttered pan (batter is a little thick, but if you add frozen berries it will become much stiffer) and bake at 150 C till done (light golden brown). I failed to notice the time, but it may have been around a half an hour
*****************
Vegan Coconut-Walnut ice cream
800 ml coconut cream (2 cans)
1.5 dl sugar
1 cup toasted walnuts
1.5 dl large coconut flakes
1.5 dl small coconut flakes
150 ml "Oatly" creme fraiche substitute
Mix everything together and freeze, stirring regularly. (Since I used the ice cream for the other ice cream, we put this one in a covered glass bowl on the porch in -20 C temps, and went out to stir it now and then as it froze.)
***********************
Toasted Oat and Butter Almond Fior de Latte Gelatto
600 ml cream
400 ml milk
1 dl sugar
25 g butter
4 T oat flour (I took gluten free oats and ground them in a mortar and pestle, as I was out of oat flour)
1 dl almond meal
1 dl almond slivers
Dissolve the sugar and melt butter in 1 cup of the milk in a pan on the stove, remove from heat, add the nuts, and set aside it is cool (I did this much before leaving home to pick the others up, and returned to the project after we had done the other food prep and they were happily eating tacos). Add the cream, and the rest of the milk and put into the ice cream maker to freeze. (The above is a guess as to the total amount of milk used--first I added enough milk to make the total volume 1 liter, but that wasn't much milk at all, so when I saw that there was still room in the ice cream maker, so I added a bit more till it looked reasonable, and I suspect that the volume difference was about as much more milk as the solid ingredients would have taken up in that 1 liter total, which is why I am calling it 400 ml milk.)
*******************
Red Salsa
I got this recipe from my brother in law, who comes from Oaxaca, Mexico. I was a little hesitant to try it, because I have hated the jalapenos and and salsa that people have tried to feed me on other occasions. However, it may be that people have only ever offered me the pickled variety before. It turns out that the fresh ones are fine, and I enjoyed eating this one very much.
5-6 tomatoes
Garlic piece,
Jalapeños (fresh)2-3
His instructions said only "Boiled everything and blend it add salt at the end." I like garlic best if it is either roasted or boiled to a mellow softness, so I started by cutting up 4 cloves of garlic and putting them in a pot with a bit of water and setting it to boil while I started cutting up twice as much tomato and jalapenos as he suggests (since we were a big group). Then I added the veg and let it boil for a while. Since I had added water, and it may not have needed it, after a bit of boiling I started using a spoon to take off a bit of the clear liquid that runs into a spoon when one gently depresses the surface with the back of the spoon. This liquid I happily drunk as it was. When the contents of the pot had reduced to the thickness I have seen in other salsas I removed it from heat and transferred it to a serving bowl to cool.
********************
Guacamole
The recipe as sent by my brother in law was:
"4 fresh avocados ( save 1 pit)
A tiny piece of white or yellow onion
A small bunch of cilantro
2 -3 limes ( we use 3, we like it tangy)
Salt.
In a blender add 1-2 cups of water ( depends how smooth you like it)and blend onion, cilantro first. Next add scooped out avocado pieces lime juice and salt."
However, I have my own preferred recipe for guacamole, which involved yoghurt, so we decided on doing two batches, one vegan batch could use his recipe, and one could be my own.
So I did mine using 6 small avocados, some fresh cilantro and chives, some garlic and onion powder, two tablespoons of Turkish yoghurt, and the juice from half of a lime. I didn't bother with a blender, but mixed it by hand. Siri did the vegan version, and she used 4 small avocados (I think--we had bought two bags, and there was one avocado left over when we were done), the juice from the other half of the lime, the fresh chives and cilantro, and a generous amount of "Oatly" creme fraiche substitute. I didn't notice if she used any salt, garlic, or onion powder, but she may have used some fresh garlic.
************************
In addition to the above I also baked a large braided and buttered bread loaf (mostly wheat flour, with a bit of oat and rye flour) and they cooked a generous amount of ground beef/pork combo with "taco spices" (there is a local brand that is just the spices, no sugar or other icky extras), and another pan of vegan soy substitute for ground meat with taco spices, and we had lettuce, corn, fresh tomato, chives, kidney beans, a couple of jars of taco sauce, and of course, soft tortilla shells to eat it all in. While everyone seemed to eat a lot there was still lots of left overs. I sent home half of the meat with one of the guys who wanted it, and froze the rest in two small bags for David or someone to eat later. I put the left over ice cream into the freezer in silicon muffin cups, and now that they are solid they are out of the cups and in a plastic bag. I also froze what was left of the cake (not so much). Everything else is still in the fridge. Another friend dropped by this afternoon and we ate some of it for lunch. I will need to find someone to take the two jars of taco sauce, as I will never eat them.
Red Currant Cake
This was a variant on a Vintage Coffee Cake I have made on other occasions. Normally it calls for baking powder, and is baked in a round cake pan, but this time I decided to do it in a "långpanna" (a large baking pan that fills the whole oven and is really common in Sweden), and I forgot the baking powder. However, it was really tasty as it was, so I may leave it out on purpose next time.
Mix together:
4 cups flour
3/4 cup sugar
3/4 teaspoon salt
Work in (like for a pie crust):
150 grams of butter
Stir in:
2 eggs
1.5 cups milk (3.5 dl)
1.5 cups red currants (rödvinbar)
Spread across the bottom of a well buttered pan (batter is a little thick, but if you add frozen berries it will become much stiffer) and bake at 150 C till done (light golden brown). I failed to notice the time, but it may have been around a half an hour
*****************
Vegan Coconut-Walnut ice cream
800 ml coconut cream (2 cans)
1.5 dl sugar
1 cup toasted walnuts
1.5 dl large coconut flakes
1.5 dl small coconut flakes
150 ml "Oatly" creme fraiche substitute
Mix everything together and freeze, stirring regularly. (Since I used the ice cream for the other ice cream, we put this one in a covered glass bowl on the porch in -20 C temps, and went out to stir it now and then as it froze.)
***********************
Toasted Oat and Butter Almond Fior de Latte Gelatto
600 ml cream
400 ml milk
1 dl sugar
25 g butter
4 T oat flour (I took gluten free oats and ground them in a mortar and pestle, as I was out of oat flour)
1 dl almond meal
1 dl almond slivers
Dissolve the sugar and melt butter in 1 cup of the milk in a pan on the stove, remove from heat, add the nuts, and set aside it is cool (I did this much before leaving home to pick the others up, and returned to the project after we had done the other food prep and they were happily eating tacos). Add the cream, and the rest of the milk and put into the ice cream maker to freeze. (The above is a guess as to the total amount of milk used--first I added enough milk to make the total volume 1 liter, but that wasn't much milk at all, so when I saw that there was still room in the ice cream maker, so I added a bit more till it looked reasonable, and I suspect that the volume difference was about as much more milk as the solid ingredients would have taken up in that 1 liter total, which is why I am calling it 400 ml milk.)
*******************
Red Salsa
I got this recipe from my brother in law, who comes from Oaxaca, Mexico. I was a little hesitant to try it, because I have hated the jalapenos and and salsa that people have tried to feed me on other occasions. However, it may be that people have only ever offered me the pickled variety before. It turns out that the fresh ones are fine, and I enjoyed eating this one very much.
5-6 tomatoes
Garlic piece,
Jalapeños (fresh)2-3
His instructions said only "Boiled everything and blend it add salt at the end." I like garlic best if it is either roasted or boiled to a mellow softness, so I started by cutting up 4 cloves of garlic and putting them in a pot with a bit of water and setting it to boil while I started cutting up twice as much tomato and jalapenos as he suggests (since we were a big group). Then I added the veg and let it boil for a while. Since I had added water, and it may not have needed it, after a bit of boiling I started using a spoon to take off a bit of the clear liquid that runs into a spoon when one gently depresses the surface with the back of the spoon. This liquid I happily drunk as it was. When the contents of the pot had reduced to the thickness I have seen in other salsas I removed it from heat and transferred it to a serving bowl to cool.
********************
Guacamole
The recipe as sent by my brother in law was:
"4 fresh avocados ( save 1 pit)
A tiny piece of white or yellow onion
A small bunch of cilantro
2 -3 limes ( we use 3, we like it tangy)
Salt.
In a blender add 1-2 cups of water ( depends how smooth you like it)and blend onion, cilantro first. Next add scooped out avocado pieces lime juice and salt."
However, I have my own preferred recipe for guacamole, which involved yoghurt, so we decided on doing two batches, one vegan batch could use his recipe, and one could be my own.
So I did mine using 6 small avocados, some fresh cilantro and chives, some garlic and onion powder, two tablespoons of Turkish yoghurt, and the juice from half of a lime. I didn't bother with a blender, but mixed it by hand. Siri did the vegan version, and she used 4 small avocados (I think--we had bought two bags, and there was one avocado left over when we were done), the juice from the other half of the lime, the fresh chives and cilantro, and a generous amount of "Oatly" creme fraiche substitute. I didn't notice if she used any salt, garlic, or onion powder, but she may have used some fresh garlic.
************************
In addition to the above I also baked a large braided and buttered bread loaf (mostly wheat flour, with a bit of oat and rye flour) and they cooked a generous amount of ground beef/pork combo with "taco spices" (there is a local brand that is just the spices, no sugar or other icky extras), and another pan of vegan soy substitute for ground meat with taco spices, and we had lettuce, corn, fresh tomato, chives, kidney beans, a couple of jars of taco sauce, and of course, soft tortilla shells to eat it all in. While everyone seemed to eat a lot there was still lots of left overs. I sent home half of the meat with one of the guys who wanted it, and froze the rest in two small bags for David or someone to eat later. I put the left over ice cream into the freezer in silicon muffin cups, and now that they are solid they are out of the cups and in a plastic bag. I also froze what was left of the cake (not so much). Everything else is still in the fridge. Another friend dropped by this afternoon and we ate some of it for lunch. I will need to find someone to take the two jars of taco sauce, as I will never eat them.
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Date: 2018-02-26 09:02 pm (UTC)/Eva
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Date: 2018-02-26 09:33 pm (UTC)