If some dull evening you do not know what to cook, and you yearn for the taste of spring, do treat yourself to this lovely dish:
Grean Pea Tagliatelle with Bacon.
Though I’d hold a bit back on the lemon, (perhaps cook the pasta with the zest instead of adding it to the dish) and definitely use matured cheddar instead of Parmesan.
–Clara
We’re back from Vienna again. Actually we’ve been back for a week already, but I’ve been ill, which is sadly reflected by this blogs state. Anyway – to cheer up myself and the rest of my family I decided to leave bed at bake. Bake lovely Kanelgiffler. I believe they are a Swedish invention, and may be translated to Cinnamon Styluses. They really are nothing but another form of Cinnamon Buns – tasty and greasy. Just what you need when an insect bite turned infection irritates you for the 7. day.
I think the Styluses were rather easy to make. However the doughwas not as easy to work with as I’m used to. Maybe that is just the fever talking, though.
Oh – and the spread has nothing to do with nutella or anything else you’d put on bread. It’s a varaiation on a pudding-like substance Danes like to put in their birthday cakes. Well, my national heritage has some power over me, and I’ve never come to terms with this particular custom.
Stylus with Cinnamon and Vanilla spread (20 pcs)
For the dough:
For the spread:
For the ‘remonce’ (cinnamon filling)
To ’sprinkel’: 1 egg
Start with cooking the spread: Beat the potato starch with some of the milk. Meanwhile put the remaining milk and other ingredients into a pot. Heat while constantly beating. Now add the milk-starch and let the mixture boil for some minutes while continually beating. Leave to cool.
Now we go for the dough: Dissolve the yeast in the hand warm water. Add the remaining ingredients and knead into a dough. Beware: the original recipe said to use 425 g of flour, but I ended up using 650 – so be careful when adding the flour. Leave to rise for 15 – 20 minutes.
While the dough rises take your time to mix the remonce: Beat sugar and butter until it is mixed well and add cinnamon to taste.
Now, roll the dough into a 50cm x 20 cm rectangular. Spread first the remonce and then spread on the dough. Roll the whole thing into a 50 cm snake. Now cut into ’styles’ every 3-5 cm. Place on a baking tray and leave to rise for another 40-50 minutes. Sprinkle with the beaten egg.
Bake for 7-9 minutes at 235 degrees Celsius.
Kanelgifler, ca 20 stk.
Dej:
Til pensling: 1 æg, sammenpisket
Start med at lave cremen:
Rør maizena ud i lidt af mælken. Bland resten af ingredienserne i
en lille kasserolle og varm det under omrøring. Tilsæt maizena-
blandingen og lad det koge i et par minutter under konstant
omrøring.
Stil cremen til side og lad den køle af.
Lav nu dejen: smuldr gæren ud i det lunkne vand. Tilsæt de øvrige
ingredienser (men pas på melet! Den oprindelige opskrift angiver
425 g, men jeg måtte bruge ca 600 før dejen var nogenlunde samlet).
Stil dejen til hævning i 15-20 minutter.
Men dejen hæver laves remoncen: bland smør og sukker og smag til med
kanel. Jeg vil anbefale ca 2 spsk. kanel (men det er jo smagssag).
Rul dejen ud til et rektangel på 50 * 20 cm (den var lidt strid da jeg
lave giflerne). Smør først remoncen på og derefter cremen. Lad de sidste
3-5 cm. på langs være fri for creme og remonce.
Rul rektanglet sammen fra den lange side, begynd fra den side med
remonce. Skær pølsen i skiver på 4 cm. bredde. Læg dem over på en
bageplade med god mellemrum. Lad dem hæve i 40-50 minutter. Pensl dem
med æg.
Bag giflerne v. 235 grader i 8-9 minutter.
Rune’s been bedridden for the last week, Eike is as any 3-year old and I’ve had far too much to do with end of semester exams and preparing for our holiday in Vienna.
So I didn’t really have much time on my hands yesterday. So even though we had Rune’s parents over for dinner I didn’t really feel like cooking for hours. So the solution was a very simple, yet satisfying, meal.
I served it with a green salad, but must admit that it didn’t really work too well. I’d much rather serve the salad before or after this dish – otherwise make sure that the dressing does not compete witht the sour flavour of the lemons.
Lake Victoria Perch and gnocchi w/ lemon and sage (4 servings)
Preheat oven to 225 C. Place the fish in a plate and pour over sesame oil and soy sauce. Bake fish for approx. 15 minutes (the sides must be a caramelly brown).
Bring water with plenty of salt to the boil. Add the gnocchi and let simmer for 2 minutes (or follow instructions on package). When they’re al dente put them in a preheated dish, add olive oil, lemon zest, juice and a lot of sage.
Serve fish with the gnochi, bread and a nice and fruity white wine.
Viktoriabars og gnocchi med citron og salvie (4 pers)
Forvarm ovnen til 225 C. Placer fisken på en passende stor tallerken (eller evt. to). Hæld soya og oie over og lad stå indtil ovnen er forvarmet. Bag fisken i ca 15 minutter eller indtil siderne er let karamelliserede i farven, men resten er hvid.
Kog gnocchi efter anvisning på pakken. Kom dem over i en (varmet) skål tilsæt et rigeligt skvæt olie, citronskal og saft samt salvien.
Server fisken med gnochi, brød og en halvtør hvidvin.
Jeg kan ikke helt dy mig for at dele denne opskrift med Jer. Den er rigtig laekker og let – paa trods af at ingredienserne taler et andet sprog. Den var et hit til fiskefrikadeller, og selv Eike maeskede sig i kartofler (og det er efterhaanden et saersyn!).
Jeg er lidt skeptisk mht. skinken. Den giver en flot farve til retten, men smagsmaessigt er den ikke noedvendig. Men jeg kan ikke finde det helt perfekte alternativ – endnu!
Kartoffelsalat med Floede/Cider-dressing (Tilbehoer til 4 pers)
Kog kartoflerne i rigeligt, saltet vand og kom dem i den skaal du vil servere retten i. Smelt smoerret i en kasserolle, og held det over kartoflerne. Kom salt paa.
Opvarm nu floeden i kasserollen (den skal ikke koge). Tilsaet aeblecidereddiken og roer rundt indtil floeden tykner. Haeld dressingen over kartoflerne og tilsaet skinken.
