tisdag 26 november 2013

Roasted Turkey

Roasted Turkey

1 Turkey
1 orange
1 lemon

3 tbs butter
1 lemon
1 egg
0,5 dl water
1,5 tsp salt
0,5 tsp black pepper
750 g ground beef
1 dl bread crumbs
1 dl prunes

For the Turkey
4 tsp salt
50 g butter
1 dl pressed orange juice
2 tbs pressed lemon juice

Defrost the Turkey and remove the giblets if they are in the Turkey. Save this for the sauce. Dry off the in and outside of the Turkey with a paper towel.

Divide the orange in smaller parts and even the lemon and put them inside the back part of the Turkey. Tie the legs with a steak string to keep the Turkey together. Put the oven on 175 Degrees Celsius.

Make the stuffing:
Cut the onion in small pieces and fry up in a frying pan in a little bit of oil, just enough for it to become shiny. Put aside.

Mix together the breadcrumbs, eggs, prunes cut in small pieces, water, salt and the ground beef. Last add the fried up onions.

Fill and roast the Turkey:
Put the stuffing inside the Turkey from the throat opening. Sew it up with a steak string to keep the stuffing inside while in the oven. Tie the legs together as well.

Put an oven thermometer inside the Turkey. Place it so you easily can see the temperature rising when opening the oven.

Take some butter and salt and pepper and mix with your hands and cover the Turkey all around with it.
Place the Turkey on a cooking grill and cover the Turkey with grill foil. Place in the middle of the oven. Place a pan underneath.  Pour some water in the pan, add the lemon and orange juice into the water.

As the Turkey is on the cooking grill the juice will be dripping into the pan underneath. After one hour open the oven and remove the foil and take a large cooking spoon and take from the juice and pour over the Turkey. Put the foil back over the Turkey and close the oven. Let it roast for another 40 minutes and do the same again with pouring from the juice over the Turkey.

After two hours in the oven, remove the foil. Roast for another 40 minutes and pour juice over the Turkey again.

Put the giblets in a small pan and cover with some of the juice and put in the oven to cook.

Try with a sharp knife if the Turkey is done. If the juice coming out is pink, roast for another 30 minutes. The temperature inside the Turkey should come up to 70 degrees Celsius when it is done.

Remember the breast part will be cooked and done before the legs. So try the legs with the knife as well. If it is not done, leave it inside the oven for another 30 minutes.

The time really also depends on the weight of the Turkey. I usually think about 45 minutes per 1 kg Turkey in the oven.

When it is roasted turn the oven off and leave the Turkey to rest 30 minutes before you decorate and serve it.

It is most important that you are pouring the juice over the Turkey regularly as you roast it. This will prevent the meat from becoming dry.

The gravy:
When the Turkey is roasted you will have a lot of juice in the pan underneath and also in the pan with the giblets. Pour the juice through a sift into a cooking pan and heat on the oven and make the gravy from this. To thicken you can mix a little Potatoe starch  or Tapioca starch with a little cold water (just 0,5 dl and some table spoons of the flour). Mix until dissolved and add into the juice from the Turkey. Cook to boiling point while stirring. When the gravy is as thick as you want it turn down the heat and taste. If you want more salt or pepper add. Usually it is enough taste from the juice in the pan. However this is a little after each and every one´s taste. Add a little cream into the gravy and stir.

Serve with Brussels sprouts, carrots and mashed potatoes.

Cut the giblets and serve on the side as well.

Preparing the Brussels sprouts and carrots:
I prepared the Brussels sprouts and carrots through steaming them. Peel the carrots and cut in sticks the size you prefer. Steam to the tenderness you prefer them. This way they will be more crisp and not watery as if boiled in water, and you keep all the nutrients as well.

If you don´t have anything to steam them in, just boil them. 

To make the mashed potatoes:
Peel the potatoes and cut into smaller pieces. This will lessen the time you need for them to boil. Boil the potatoes until soft. Mix them in a mixer until smooth. Add some boiled milk and butter and salt and pepper. Add milk to the thickness you like your mashed potatoes.

You can even look at another Turkey variation I made last year on this link:

American Pumpkin Pie

American Pumpkin pie

I have made pumpkin pie many times but never been as satisfied with it as this time. The taste was incredible. And I believe it is because I baked the pumpkin to prepare the pumpkin meat instead of boiling it as I have done before. Try this receipt!


Pie crust
3 dl wheat flour
2 tbs sugar
125 g butter
1 egg yolk
4 dl chopped pumpkin
2 eggs
2 dl sugar
1 tsp cinnamon
1 tsp ginger
½ tsp salt
2 tbs wheat flour
2 dl whipping cream


The piecrust:
Mix the flour, sugar and butter together with your fingers to a grainy mass. Add the eggs and work the mass to a dough. Press the dough into a pie pan, about 24 cm in diameter. Let the pie crust rest in the pan in the refrigerator for 30 minutes.

The filling:
Bake the whole pumpkin in the oven for 1 hour on 180 degrees. The pumpkin is ready when it is soft when you press it. Take out from the oven and let it cool off. Cut open and remove all the seeds. Than spoon out the pumpkin meat and place it in a Sift to drain all the water out of the mass, leave it for about 30 minutes.

When the water is out mix the pumpkin meat into a pure, add the eggs, one at a time. Add the rest of the ingredients for the filling and mix it smooth and pour it into your pie crust.

Bake in the oven for about 50 minutes on 200 Celsius Degrees.

Serve with whipped cream or sift some icing sugar on top. I decorated with whipped cream and served the pie with some extra whipped cream on the side as well.

fredag 15 november 2013

Brazilian Brigadeiro

Brasilian Brigadeiros

1 can of condensed milk
1 tablespoon butter
3 tablespoons powdered chocolate
1/4 cup coconut flakes
Coconut flakes to cover the chocolate balls after rolling

To make the chocolate balls:
Pour the condensed milk into a saucepan and add the butter. Stir while cooking on medium heat. Stir all the time for about 10 minutes or until the batter becomes thick and looking like caramel. Try to put a small piece into cold water. If it get thick and sticky and you can roll it, it is done. If not cook and stir longer. Remove from heat and add the powdered chocolate and the coconut flakes. Stir so all is thoroughly blended in. Let it cool off.

When it is cooled off you roll the balls. Put a little butter into the palms of your hands when rolling and turn the balls in coconut flakes and they will stick.

These are really healthy chocolate balls for you!




Brazilian Carrot Cake "Bolo de Cenoura"

Bolo de Cenoura

2 cups all purpose flour (wheat flower)
1 tablespoon baking powder
1 cup oil
1 cup grated carrot
2 cups sugar
4 eggs

Cocolate syrup:
10 tablespoons sugar
6 tablespoons powder chocolate
2 tablespoons milk
2 tablespoons butter

Prepare the cake:
Place eggs, oil, carrots and sugar in a blender and beat well.
Add this mixture to the flour and baking powder.
Mix until the batter is a homogenous mass.
Pour batter into a baking pan covered with baking sheet or greased with butter.
Preheat the oven to 180 C (350 F) and bake for 40 minutes. Try with a toothpick to see if it is done.

Prepare the syrup:
In a saucepan, place sugar, powdered chocolate, milk and butter.
Cook the mixture, stirring continuously for about 10 minutes on medium heat. The topping is ready when it is the texture of chocolate syrup.

Cover the cake with the syrup and cool off. This time I didn´t cover the whole cake since I wanted to see the yellow carrot cake and I made it for a night snack. However for a more festive occation it could be glazed more beautifully:=).