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| open_sauces:smoke_vapour_recipes [2013-12-02 12:50] – alkan | open_sauces:smoke_vapour_recipes [2013-12-02 15:49] – [Nutty crackers and steamed orange syrup] maja | ||
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| ==== Nutty crackers and steamed orange syrup ==== | ==== Nutty crackers and steamed orange syrup ==== | ||
| + | Steamed carrot and orange syrup | ||
| + | |||
| + | * 3 carrots | ||
| + | * 3 oranges | ||
| + | * 1 bullion cube | ||
| + | * salt and pepper | ||
| + | * fresh coriander | ||
| + | |||
| + | Steam three peeled uncut carrots over water infused with orange peel for about 20 minutes. Blend the carrots and the juice of the three oranges with an electric mixer. Strain, then simmer for about 30 minutes over a low flame till the mixture becomes thick and syrupy. Season with salt, pepper and freshly chopped coriander. | ||
| + | |||
| + | |||
| + | | ||
| + | |||
| + | * 3 egg whites | ||
| + | * 1/2 cup sugar | ||
| + | * 1 cup plain flour | ||
| + | * 250 g peeled pistachios smoked with apple wood with smoking gun | ||
| + | |||
| + | Beat egg whites until soft peaks form, then add sugar and continue gently beating until dissolved. Add pistachios. Spread the mixture in a greased baking tray. Bake in the oven at moderate heat for about 30 minutes. Place on a wire rack to cool. When cold place the bread in an airtight container and let stand for one or two days. Before serving, cut the bread into slices with a sharp knife. Place the slices in the oven for about 5 minutes till golden brown. | ||
| ==== Sparkling water with smoked Ice cubes ==== | ==== Sparkling water with smoked Ice cubes ==== | ||
| Line 802: | Line 821: | ||
| Aardappelen in algenpoeder | Aardappelen in algenpoeder | ||
| + | |||
| * 4 aardappelen (la bonotte) | * 4 aardappelen (la bonotte) | ||
| * 100g boter | * 100g boter | ||
| Line 810: | Line 830: | ||
| ---- | ---- | ||
| - | kruidenmayonnaise | + | Kruidenmayonnaise |
| * 75g eigeel | * 75g eigeel | ||
| * 45g kruidenazijn | * 45g kruidenazijn | ||
| Line 827: | Line 848: | ||
| ---- | ---- | ||
| - | gestoomde | + | Gestoomde |
| spoel de eidooiers in koud water tot alle eiwit eraf is. smeer de vormpjes of kophes in met geklaarde boter. leg per kop 1 eidooier en dek die af met plastic folie. Verwarm de steamer voor tot 85c en laat de dooiers 4-5 minuten stomen. Leg ze daarna meteen voorzichtig op de borden (served with snijbonen & zuurdesemtoast) | spoel de eidooiers in koud water tot alle eiwit eraf is. smeer de vormpjes of kophes in met geklaarde boter. leg per kop 1 eidooier en dek die af met plastic folie. Verwarm de steamer voor tot 85c en laat de dooiers 4-5 minuten stomen. Leg ze daarna meteen voorzichtig op de borden (served with snijbonen & zuurdesemtoast) | ||
| Line 843: | Line 864: | ||
| Shake over ice, strain into a wine glass. (via "The Tippling Club") | Shake over ice, strain into a wine glass. (via "The Tippling Club") | ||
| - | ====Ode to Bax Beet Pinot==== | + | ==== Ode to Bax Beet Pinot ==== |
| * 2 cl Fernet Branca | * 2 cl Fernet Branca | ||
| * 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool) | * 3 cl Malt syrup (add 1 part hot water to two parts Malt Syrup mix and cool) | ||
| Line 854: | Line 876: | ||
| (A variation from http:// | (A variation from http:// | ||
| - | ===== Tiramisu recipe | + | ==== Tiramisu recipe ==== |
| based on http:// | based on http:// | ||
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