Moved

HI!
Long time no post haha.
So, we have not been the best at posting here. Mostly because both of have either work or uni to focus on. But we have in fact also started another blog. It's the same concept but on tumblr instead of here on blogger.
Reason is both of us feel more comfortable there and it is easier.. haha.

So the blogs name is "det brinnande köket" which simply means the burning kitchen in swedish.
So far, we've only posted two recipes but the quality is higher and yeah.. it's more our style.
Both me and my sister hope you will follow is there from now on.

Over and out~

> http://burningkitchen.tumblr.com/ <

Christmas special part:1

Nut toffee

Ingredients: 25g butter, 1½ dl light brown muscovado sugar, 100g light syrup, 1 tbls vanilla sugar and finally 100g almonds.

1. Chopp up your almonds roughly.

 2. Add the moscovado sugar, butter and syrup to a saucepan. Bring up to a boil and lower the temperature to a even temperature and let it boil for 5 minutes.


 
3. Add the vanilla sugar and the almonds to the mixture and let it boil for another 3-4 minutes.
4. Spread out the mixture evenly onto oven paper. Be sure to cut it before it has gotten cold and stiff.
You can then chose if you want to cut them into squares like I did or to serve them in moulds.



5. Keep it in a dry place.

Merry Christmas!

Recipe from dansukker.se

Blueberry pie recipe

Hello!

This time we will provide you with a pie recipe.
I mixed two recipes, a berry pie and a syrup pie, taking the filling from the berry pie and the dough from the syrup one.
I hope you will find it as delicious as we did.

Cooking time ca 30 minutes

Ingredients

Shortcrust pastry:

3 dl (155g) wheatflour

90 g cold diced unsalted butter

2-3 tbsp cold water

1 egg, whipped for brushing

Filling:

2 tbsp cornstarch

2-4 tbsp granualted suger

1 tsp orange peel

1 tbsp orange juice

600 g fresh berries, choose whatever suits your taste

if you take froozen berries, make sure to save the juice from the berries and exclued the orange juice.

How to:

Start with turning on the oven. In the recipe it says 175°C but to be honest, if you settle with that it will take forever until it is finished. I would suggest 200°C and keep an eye on it every 5-10min. It is finished when the dough is golden brown.

1. Add flour and butter in a big bowl. Use your fingertips to work it to a crumbly paste. Add most of the water and continue to work it until it becomes a firm dough. Add more water if needed. Work the dough into a ball on a surface slightly covered in flour. Then wrap it in plastic and put it in the refrigerator for 20 minutes.

2. Use either butter or oil to coat your pie dish. The dish should be about 20cm in diameter. Take 3/4 of the dough and spread it out in your dish using your fingers and make sure it covers the sides. Cover it with plastic wrap. The remaining 1/4 is used for the strips that will go as decoration. Take a rectangular dish and wrap it in plastic. Then roll the remaining 1/4 of the dough onto the plastic covered dish so it becomes about 20 x 10 cm. To make the strips, use a knife to cut straight lines with and make as many strips as you would like. In my case, I made about 6. Leave both dishes in the refrigerator for another 20 minutes.

3. In the mean time I continued with the filling. Use a medium sized saucepan and mix the cornstarch, suger, orange peel and the orange juice togheter. Add half the amount of berries and stir on low heat. Continue to stir until the mix is boiling or has become thick. According to the recipe this stage should take about 5min but that did not work so I turned up the heat. This did not affect the result so I think it is safe to give it a go! Instead put it on medium heat from the beginning to save a little time. When the mix is boiling, turn of the heat and put it aside to let it cool. Add the remaining amount of berries. 

4. When the 20 minutes is up, add the filling to the dough coated dish. Use the backside of a spoon to smooth out the surface. Then take the strips and braid it together into a grid pattern, start in the middle and work yourself out. As you can see in the picture, this is not how I solved it all, my strips fell apart. Use whatever way suits you best. Brush the dough grid with your whipped egg (this part I forgot). Bake it in the oven for about 30 minutes. Remember to check it so it does not get burnt.

Before serving, a nice touch is to lightly powder it with icing suger and serve it with either ice cream, whipped cream or vanilla custard.

Bon appétit!

First greeting and recipe

Good evening!
First of all we'd both like to apologize for not making a good presentation of us both now that we're starting up this blog and all. But we figured that it was best to just dive right into the first recipe!
Soon we'll make some adjustments to the blogs layout and make it a bit more accessable. And along with that we will add a about tab with a presentation of both of us. :) We're from Sweden so you'll have to excuse our english at times. We know our grammar and vocabulary can be lacking but we're working on it!
This is actually not an asian recipe but we thought that maybe it's better to start it all off with food from a more safer ground.

Herb coated chicken leg fillet

4 persons
Cooking time 15 minutes

Ingredients
800 g of chicken leg fillet
2 tbsp pesto
3 tbsp crumbs of white bread
1 tbsp chopped walnuts
1 tsp oil
2 minced cloves of garlic
ca 600 g finely shred and parboiled mixed greens

Turn on the oven to 200°C.
Roast the chicken on high temperature to get a nice surface before putting them on a ovenproof dish.
Mix the pesto with the bread crumbs and walnuts, put the mixture on one side of the fillet and gently press it to place.
Roast it in the oven for about 10-12 minutes.
In the meantime heat up the oil in a frying pan or wok pan, add garlic and fry it for about 1 minute before adding the mixed greens and continue the frying for 3-4 mintues until it all get a bit transparent and soft.
In the original recipe lamb chops were used so feel free to change the meat into whatever suits your taste.
Vóila, it's done!

Bon appétit~