2 1/4 flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon vanilla
fruit, I used apple
melted butter, about 50g
Mix all the dry ingredients, add the egg and mix to a crumbly dough. Place fruit in a form, add the dough and drizzle the melted butter. Put the pie in the oven at 200grader in about 30min, until the pie is golden brown. :)
Vanilla whipped cream
2.5 cup cream
2 egg yolks
vanilla sugar + sugar
Whip the cream, add the egg yolks, then taste the cream with vanilla sugar + sugar.
3 cups cream
1 vanilla pod
200g chocolate, can also choose flavored chocolate for example with chili or orange :)
1 1/2 gelatine leaves
1 jar of caramelized milk, goes well with plain caramel sauce
Berries and icing sugar for garnish
Put the gelatine in water for about 5 minutes. Boil the cream over low heat, cut a slit in the vanilla pod and scrape out the seeds, let both seeds & pod simmer for a few minutes with the cream. Remove the vanilla pod and break down the chocolate, stir until it’s melt. Squeeze the water out of the gelatine and add it to the mix. Everything should be mixed thoroughly. Click out a tablespoon caramelized milk in serving glasses and pour the panna cotta mixture and then put it the fridge at least 4 hours before serving.
Before serving garnish with berries and icing sugar. :)
Start with the baked potato. Take a fork and chop some holes around, then in the oven for about 1 h and 15 min on 225grader.
Roast the corn in a dry pan until it is blackened on the edges. Cut the chili in half and clean out the seeds and chop it finely, mix it into the corn along with the zest of 1 lime and lime juice after taste. Remove the potatoes and cut a cross in the middle and open it. Add a knob of butter and sour cream. Pour over the roasted corn and sprinkle chives.
I served this with some good meat :) Perfect for a bbq dish!
200g fresh chanterelle
200 g pork salted
3 sprigs rosemary
2 cloves garlic
3 cup cream
2 cups Parmesan cheese, grated
400 g farfallepasta
Cut the bacon into small pieces and cut the mushrooms in half.
Pick the rosemary leaves from the sprigs and chop finely, then cut the garlic so thin you can (not chopped). Boil the pasta in salted water.
Fry the bacon so it starts to get brown, add the chanterelles. Let them soften and add both rosemary and garlic. After a few minutes, pour the cream and let it boil together with the other ingredients.
Drain the pasta and add to the sauce, then serve with grated Parmesan on top. :) So yummie!!!!
Grate the cauliflower florets to fine “flour” in the food processor. Add to bowl and use the microwave for about 10 minutes. Then press out the liquid as much as you can with the help of a towel.
Mix the cauliflower with crushed garlic, egg, cheese, and spices and spread the mixture on a baking paper on a baking sheet. Bake in the oven for about 20 minutes, take out and add the cheese and bake then for about 10 minutes until it is golden brown.
Remove and let cool slightly and then cut into pieces and serve.