tag:blogger.com,1999:blog-33106921477682249812024-03-13T00:23:41.898-07:00Inspired CookingOhemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.comBlogger210125tag:blogger.com,1999:blog-3310692147768224981.post-44856029570875000472020-05-03T07:56:00.001-07:002020-05-03T08:06:26.898-07:00Traditional Irish Shepherd’s Pie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwhYmYjxGbtNgZZTqfdIiHG-hx7Pr4ozYsYbGiusRPtOtNc4javMWXsctfX-Jv3NPVkoUNXQZSRH64r_zlbeAXqB5IcehM2Y4MVBlmGR8xSc3gC5LwWnljtc5MbpXo2BxSPKv9wgeE3Cx/s1600/irish+shepherds+pie7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="421" data-original-width="623" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwhYmYjxGbtNgZZTqfdIiHG-hx7Pr4ozYsYbGiusRPtOtNc4javMWXsctfX-Jv3NPVkoUNXQZSRH64r_zlbeAXqB5IcehM2Y4MVBlmGR8xSc3gC5LwWnljtc5MbpXo2BxSPKv9wgeE3Cx/s400/irish+shepherds+pie7.JPG" width="400" /></a></div>
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<h2>
<b style="mso-bidi-font-weight: normal;">Traditional Irish
Shepherd’s Pie</b></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcg3589JjL-LgarAc4dEYFTKCfplYIS8QVId8liJmTL2jeiShG5s4GGxMTN6AwNPkgSWLrxjmPBvcvWrvMl_0yQ4wlMXlHeSPOTzclH5eYBu266E9cu_i5YewfKtmMq5wiibsVFZvngT0m/s1600/irish+shepherds+pie2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="638" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcg3589JjL-LgarAc4dEYFTKCfplYIS8QVId8liJmTL2jeiShG5s4GGxMTN6AwNPkgSWLrxjmPBvcvWrvMl_0yQ4wlMXlHeSPOTzclH5eYBu266E9cu_i5YewfKtmMq5wiibsVFZvngT0m/s400/irish+shepherds+pie2.JPG" width="400" /></a></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Delicious,
comforting Irish Shepherd’s pie.<o:p></o:p></span></div>
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<b>Ingredients:</b></div>
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Mashed potatoes</div>
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2 pounds
russet potatoes, peeled and quartered</div>
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3 tablespoons unsalted butter</div>
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1/4
cup milk or cream ( you can also use unflavored almond milk – any kind you
like will do)</div>
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2 tablespoons light sour cream salt and pepper to taste</div>
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1 eggyolk</div>
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<b>Filling:</b></div>
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1 tablespoon oil</div>
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<o:p></o:p></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">1 pound
lean ground mutton or ground lamb or ground beef *<o:p></o:p></span></div>
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1 onion, chopped<o:p></o:p></div>
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4 cloves garlic, minced<o:p></o:p></div>
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½ <span style="mso-spacerun: yes;"> </span>cup dry red
wine or guinness bear or broth<o:p></o:p></div>
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¾ <span style="mso-spacerun: yes;"> </span>cup chicken
broth<o:p></o:p></div>
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1 tablespoon Worcestershire sauce<o:p></o:p></div>
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½ <span style="mso-spacerun: yes;"> </span>tsp Cayenne
pepper<o:p></o:p></div>
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½ <span style="mso-spacerun: yes;"> </span>tsp Paprica<o:p></o:p></div>
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½ <span style="mso-spacerun: yes;"> </span>tsp Cinnamon<o:p></o:p></div>
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2 tablespoons tomato paste<o:p></o:p></div>
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2 teaspoons dried thyme<o:p></o:p></div>
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2 teaspoons dried rosemary<o:p></o:p></div>
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salt and pepper to taste<o:p></o:p></div>
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2 tablespoons wheat flour<o:p></o:p></div>
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2 cups frozen peas and carrots or fresh carrots cubed<o:p></o:p></div>
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1 cup frozen corn<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;"><i>Garnish</i><o:p></o:p></b></div>
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Fresh chives or parsley, minced<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Directions:<o:p></o:p></b></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Preheat
your oven to 400 degrees Fahrenheit (200 Celsius degrees). <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1lKxMFLgVKsUOXAFNgk7bTGZBgVnoeb3CxADgLA7m07MbesfgjL9yjwie3OjJG1qwkXAvnr91Xjz8DxvLBzpptgd6spT2mX6aEbBKkqCtuXz_dlRemamtyqNsP0EHGtccDg2ZSAuxmUI/s1600/irish+shepherds+pie3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="336" data-original-width="740" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1lKxMFLgVKsUOXAFNgk7bTGZBgVnoeb3CxADgLA7m07MbesfgjL9yjwie3OjJG1qwkXAvnr91Xjz8DxvLBzpptgd6spT2mX6aEbBKkqCtuXz_dlRemamtyqNsP0EHGtccDg2ZSAuxmUI/s320/irish+shepherds+pie3.JPG" width="320" /></a><span lang="EN-US"><b>Boil potatoes</b></span><span lang="EN-US"><b>:</b></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Add the
peeled potatoes to a medium pot, fill with water. Turn the heat on high and
allow the water to come to a boil, without the lid, reduce to a simmer. Allow
the potatoes to simmer for 8 to 10 minutes, or until the potatoes are fork
tender. Drain the potatoes from the water and place them back into the now
empty pot that the potatoes were cooked in. </span>Allow them to cool a little.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2MHtYhxt3B7GEPExjaleFn17sQCJyc_nqjEp3AfllNY2K5xrjK45Wdwc2NM712tJ_CmfMK9hDsjPRicKjDOqcX1EiIoSiTl1rr04jVE_s0IUWtt1kEWDe0ufUr0SKJtj9uD15w27bPx-/s1600/irish+shepherds+pie4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="671" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2MHtYhxt3B7GEPExjaleFn17sQCJyc_nqjEp3AfllNY2K5xrjK45Wdwc2NM712tJ_CmfMK9hDsjPRicKjDOqcX1EiIoSiTl1rr04jVE_s0IUWtt1kEWDe0ufUr0SKJtj9uD15w27bPx-/s320/irish+shepherds+pie4.JPG" width="320" /></a><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-weight: bold;"><b>Brown the beef</b></span><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>: </b><o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Heat a
large, oven safe skillet over medium heat. Heat up the oil. Add the onion,
allow it to cook until the onion is tender. Add the ground beef or lamb and
break the beef up into small pieces, add salt and pepper and cook until the
beef has mostly browned. Add the garlic and tomato paste and stir. Add the Worcestershire
sauce. Add the rest of the spices. Add the flour over the filling and stir. Add
the broth and wine or bear if you use wine or bear. If not add broth instead.
Add the carrots and cook until the carrots are tender (if using fresh carrots).
Add the corn.<o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-weight: bold;"><b><br /></b></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-weight: bold;"><b>Mash the potatoes</b></span><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>: </b><o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Returning
to the boiled potatoes. Add the butter, milk, sour cream, salt and pepper, mash
until mostly smooth and the butter is melted. Taste and adjust seasoning as
needed. Stir in the egg and set aside. If the potatoes seem a little dry than
add a splash or two more of milk.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwC5TNUE6gLkQnpm3kF1mHaRca_lLd2tU8u4ezgUqJ3acgJE6hO7cs-8sr9CMRq9TRLgRMV9n5lB2XyhazmbUmXhUMQ24-4tvbYZi5Rp3oPR-FrUZ2J7QfshmOFEKtYyDxLEHcVGjeDyf/s1600/irish+shepherds+pie5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="291" data-original-width="723" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwC5TNUE6gLkQnpm3kF1mHaRca_lLd2tU8u4ezgUqJ3acgJE6hO7cs-8sr9CMRq9TRLgRMV9n5lB2XyhazmbUmXhUMQ24-4tvbYZi5Rp3oPR-FrUZ2J7QfshmOFEKtYyDxLEHcVGjeDyf/s320/irish+shepherds+pie5.JPG" width="320" /></a><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Prepare
the Irish Shepherds Pie for the oven:</b><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2F8EF35nntCCoU_BfDOQQG1jUZUgsF1Bfg-f4LBxbBT0MqJwGYOPflgQFE6YbGX2blDttJXrIvfXbtTuE2H5_AnxqOBMm0gPvvle39KZ5hS_eVjHGPvPK1pMXpMqdLjCzvDBdR5Qz-Ar/s1600/irish+shepherds+pie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="448" data-original-width="444" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2F8EF35nntCCoU_BfDOQQG1jUZUgsF1Bfg-f4LBxbBT0MqJwGYOPflgQFE6YbGX2blDttJXrIvfXbtTuE2H5_AnxqOBMm0gPvvle39KZ5hS_eVjHGPvPK1pMXpMqdLjCzvDBdR5Qz-Ar/s320/irish+shepherds+pie.JPG" width="317" /></a><span lang="EN-US" style="mso-ansi-language: EN-US;">Pour the
filling in a greased oven proof dish. Top with the green peas evenly all over
the pie. <span style="mso-bidi-font-weight: bold;">Top with mashed potatoes</span>:
Spread the filling out evenly and spoon the mashed potatoes over top of the
filling. Use a spatula to spread out the potatoes evenly over the filling. Make
a nice pattern with a fork.<o:p></o:p></span></div>
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<span lang="EN-US"><b>Bake</b></span><span lang="EN-US"><b>:</b></span><br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Transfer
the skillet to the oven. Bake for 20 to 25 minutes or until the filling is
bubbly and the mashed potatoes have browned slightly. </span>Allow to cool for
10 minutes.<o:p></o:p></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-weight: bold;">Serve</span><span lang="EN-US" style="mso-ansi-language: EN-US;">: If you like garnish the top of the Shepherd’s pie with chopped parsley
or chives. </span>Spoon onto plates and serve. It is traditionally served with Irish
Soda Bread. <o:p></o:p></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">*Traditionally
Shepherd’s pie is made using ground lamb or mutton but if you live in an area
where lamb is hard to come by ground beef works great. However, it is
technically called a cottage pie if you use ground beef. <o:p></o:p></span></div>
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<a href="https://ohemmabjorg.blogspot.com/2020/04/irish-soda-bread.html" target="_blank">Link to Irish Soda Bread</a>Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-91547760870864830802020-04-28T09:52:00.000-07:002020-04-29T10:40:09.460-07:00Crusty French Bread Rolls an Bagels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3c7tgkC4VnRfMTeTpqelw0lXIV5qwLiQ69XzExHHVXKpCdoUSHZLwhR0Ej1md3r_edIL89dp-oV6bGvTAifyVdaCLhp_1RAYnxGugfDYzv88bePADbWUMwBUkL2U1p7jDQ57ezAtBNpKg/s1600/bagels+rundstykker4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="464" data-original-width="871" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3c7tgkC4VnRfMTeTpqelw0lXIV5qwLiQ69XzExHHVXKpCdoUSHZLwhR0Ej1md3r_edIL89dp-oV6bGvTAifyVdaCLhp_1RAYnxGugfDYzv88bePADbWUMwBUkL2U1p7jDQ57ezAtBNpKg/s400/bagels+rundstykker4.JPG" width="400" /></a></div>
<h2>
<b>Crusty French Bread Rolls an Bagels</b></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDNkWLL0Li678Lkj-OqzGdMIT_nmIb8iRcZOS_801WGEw6MrFRfuuf20b2c2ZN76gVOZLWDTV1rlV7MAD3Hh759dQPpc13xdcqQc7JZ6kzi5wnex9ND_RExPgP5jik4j9rWo382gUtaW_/s1600/bagels+rundstykker3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="293" data-original-width="679" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDNkWLL0Li678Lkj-OqzGdMIT_nmIb8iRcZOS_801WGEw6MrFRfuuf20b2c2ZN76gVOZLWDTV1rlV7MAD3Hh759dQPpc13xdcqQc7JZ6kzi5wnex9ND_RExPgP5jik4j9rWo382gUtaW_/s400/bagels+rundstykker3.JPG" width="400" /></a></div>
<b>Ingredients Crusty French Rolls:</b></div>
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<o:p></o:p></div>
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20 rolls<o:p></o:p></div>
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600 g (about 1 liter) Wheat flour special<o:p></o:p></div>
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50 g (1 pct) yeast<o:p></o:p></div>
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2 teaspoons salt<o:p></o:p></div>
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2 tablespoons sugar<o:p></o:p></div>
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70 g butter or margarine, room warm<o:p></o:p></div>
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4 dl water, 37ºC (finger warm)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_i3LUY0DMhqMcQvFt62H4KHKVt_FFiAxqBfLVceBpxFZuCVraSn-T9z0_JngDqxUC2Mc6AINWRxEENLvVrEUJBUqdBwLB8Lh1kdu6rgbX1BQHGCRuRFm0mwzvLI7HHneQGPfbzQzTkWB3/s1600/bagels+rundstykker.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="495" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_i3LUY0DMhqMcQvFt62H4KHKVt_FFiAxqBfLVceBpxFZuCVraSn-T9z0_JngDqxUC2Mc6AINWRxEENLvVrEUJBUqdBwLB8Lh1kdu6rgbX1BQHGCRuRFm0mwzvLI7HHneQGPfbzQzTkWB3/s320/bagels+rundstykker.JPG" width="283" /></a><b>Directions:</b><o:p></o:p></div>
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Crumble the yeast into a dough bowl. Add the water and
stir until the yeast has dissolved. Click in the margarine. Mix flour and salt.
Add the flourmix to the liquid. Work dough with your fingers or machine, at
least 5 minutes by machine or 10 minutes by hand, until the dough feels smooth.
Add more flour if needed.<o:p></o:p></div>
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Allow the dough to rise under a baking cloth for about 10
minutes.<o:p></o:p></div>
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Work the dough down smoothly on the floured table and
divide into pieces.<o:p></o:p></div>
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Divide the dough into 20 pieces and shape them into round
or oval buns.<o:p></o:p></div>
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<br /></div>
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Lay the lengths or buns on a sheet, lubricated or with
baking sheet paper and allow to rise for about 25 minutes under the baking
cloth.<o:p></o:p></div>
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If you want a notch in the middle, cut with a knife along
the middle after 10 minutes of rising and then place them on the plate with the
notch facing down. Allow them to rise covered for another 15 minutes. Then turn
the rolls carefully so the notch face up.<o:p></o:p></div>
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<span style="mso-spacerun: yes;"> </span>Preheat oven to
220 ° C.<o:p></o:p></div>
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<br /></div>
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Don't forget to put a pan with hot water in the oven to
get a moist heat. It is only then that the bread is rising and gets its
characteristic crunchy surface.<o:p></o:p></div>
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Bake at 220 º C in the middle of the oven, 18-20 minutes
or until the breads have a nice golden color.<o:p></o:p></div>
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Let the buns cool on the grill without a back cloth.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbwHnGbByWlUjqsVyH8EB9GLducZ65iJwUFj5_Bu5nSOgcfxvL_vq9wOeZWYhyphenhyphenXkVuvOEKRSK3rbVtC31l463OpvxzY-SG4kkBknvUVnS0UsUbY83PuBzf498vBNOxHmGMMh3wuQ0C-Gl/s1600/bagels+rundstykker2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="580" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbwHnGbByWlUjqsVyH8EB9GLducZ65iJwUFj5_Bu5nSOgcfxvL_vq9wOeZWYhyphenhyphenXkVuvOEKRSK3rbVtC31l463OpvxzY-SG4kkBknvUVnS0UsUbY83PuBzf498vBNOxHmGMMh3wuQ0C-Gl/s400/bagels+rundstykker2.JPG" width="400" /></a></div>
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<h2>
<span lang="EN" style="mso-ansi-language: EN;"><b>Bagels</b></span></h2>
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<b>Ingredients:</b></div>
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<span lang="EN" style="mso-ansi-language: EN;">14 st<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">About 11-12 dl
wheat flour special<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">50 g fresh
yeast<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">2 tbsp salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">4 1/2 dl water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">50 g of
margarine<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">For cooking<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">2 liters of
water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Salt to
lightly salted water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Garnish<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">sesame seeds
or poppy seeds<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;"><br /></span></div>
<b>Directions:</b><br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Crumble the
yeast in a bowl. Melt the water to about 37 ° C. Pour the water over the yeast
and stir it out.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Melt the
butter. Mix flour and salt. Mix the liquid with yeast and butter in the flour
and work the dough for about 5 minutes, it should be quite firm. Allow the
dough to rise for about 10 minutes under the baking cloth.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Pick up the
dough on a floured bench and work it together with the rest of the flour.
Divide the dough into 14 pieces for 14 bagels. Roll out each piece about 25 cm
long. Shape into round wreaths, tie the ends together with some water.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Place them on
floured baking sheet paper. Allow to rise for 30 min. Set oven to 200 ° C.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Boiling: Boil
the water with the salt in a saucepan. Carefully place 2-3 pieces of bagels at
a time into the boiling water. Let simmer for about 4 minutes. Turn them once
in the meantime.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Garnish: Pick
them up with a hollow spoon and place them on plates with baking sheet paper.
Sprinkle with sesame or poppy seeds.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Bake in the
middle of the oven for about 20-25 minutes. Let cool on grill.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">If you do not
want to cook them, you can just let them rise on the plate, brush with water
and sprinkle over sesame or poppy seeds and bake in the oven.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">For serving:
Feel free to serve them with cream cheese and smoked salmon, boiled egg, ham,
cheese, cucumber and tomatoes, yes everything you like.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">If you want a
spicy flavor on your bagels, add 1 teaspoon of aniseed dough to the dough.</span><o:p></o:p></div>
<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-31294016281618481362020-04-28T09:44:00.003-07:002020-04-29T10:40:42.331-07:00Crusty French Bread Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3CNQfm1P3dryi_W9WrAIOqBd_YbCn38dt5YxLTpDXCRNTVER2Zg0osu15M5aAxG7p4LJRmPgkTKdJwCs0cz2INPKiIcU6TzbJtp0AfQrJmKjxyhyphenhyphenJttje4gBYAsHnM615i7c4feuhyphenhyphenV1/s1600/bagels+rundstykker3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="293" data-original-width="679" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3CNQfm1P3dryi_W9WrAIOqBd_YbCn38dt5YxLTpDXCRNTVER2Zg0osu15M5aAxG7p4LJRmPgkTKdJwCs0cz2INPKiIcU6TzbJtp0AfQrJmKjxyhyphenhyphenJttje4gBYAsHnM615i7c4feuhyphenhyphenV1/s400/bagels+rundstykker3.JPG" width="400" /></a></div>
<br />
<h2>
</h2>
<h2>
Crusty French Bread Rolls</h2>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<b>Ingredients:</b></div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
20 rolls<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
600 g (about 1 liter) Wheat flour special<o:p></o:p></div>
<div class="MsoNoSpacing">
50 g (1 pct) yeast<o:p></o:p></div>
<div class="MsoNoSpacing">
2 teaspoons salt<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
70 g butter or margarine, room warm<o:p></o:p></div>
<div class="MsoNoSpacing">
4 dl water, 37ºC (finger warm)<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4QzhWTvNnaJgpe0Pq7PhWNS4T4suAus2-0VUtW2xRExNXLezlf-vH-7Vksjsop1LFthh7aVWpWQqO-5aJzWRADyF10xX_Rho48YGvBhTRx22QhZj1_m3fjSE13KRdEJ6SqJ1EAPmQMGz/s1600/bagels+rundstykker.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="495" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4QzhWTvNnaJgpe0Pq7PhWNS4T4suAus2-0VUtW2xRExNXLezlf-vH-7Vksjsop1LFthh7aVWpWQqO-5aJzWRADyF10xX_Rho48YGvBhTRx22QhZj1_m3fjSE13KRdEJ6SqJ1EAPmQMGz/s320/bagels+rundstykker.JPG" width="283" /></a><b>Directions:</b><o:p></o:p></div>
<div class="MsoNoSpacing">
Crumble the yeast into a dough bowl. Add the water and
stir until the yeast has dissolved. Click in the margarine. Mix flour and salt.
Add the flourmix to the liquid. Work dough with your fingers or machine, at
least 5 minutes by machine or 10 minutes by hand, until the dough feels smooth.
Add more flour if needed.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Allow the dough to rise under a baking cloth for about 10
minutes.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Work the dough down smoothly on the floured table and
divide into pieces.<o:p></o:p></div>
<div class="MsoNoSpacing">
Divide the dough into 20 pieces and shape them into round
or oval buns.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Lay the lengths or buns on a sheet, lubricated or with
baking sheet paper and allow to rise for about 25 minutes under the baking
cloth.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
If you want a notch in the middle, cut with a knife along
the middle after 10 minutes of rising and then place them on the plate with the
notch facing down. Allow them to rise covered for another 15 minutes. Then turn
the rolls carefully so the notch face up.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="mso-spacerun: yes;"> </span>Preheat oven to
220 ° C.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Don't forget to put a pan with hot water in the oven to
get a moist heat. It is only then that the bread is rising and gets its
characteristic crunchy surface.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Bake at 220 º C in the middle of the oven, 18-20 minutes
or until the breads have a nice golden color.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Let the buns cool on the grill without a back cloth.<o:p></o:p></div>
<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-51082462466817379052020-04-28T09:11:00.000-07:002020-04-29T10:41:03.559-07:00Bagels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsAn110yizfL9QNuciKSXGRHPGc7AGW-GiKOdkz5vw9XbWY33kxFAUWXdZ5Gi6KLsDSa_38N0CjK0S87R55JEYQIWLf9aixppNqj5JdwKvknOBVnFgdwkx5HwaRsjfFP6kvu0W5PGNkwq/s1600/bagels+rundstykker2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="580" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsAn110yizfL9QNuciKSXGRHPGc7AGW-GiKOdkz5vw9XbWY33kxFAUWXdZ5Gi6KLsDSa_38N0CjK0S87R55JEYQIWLf9aixppNqj5JdwKvknOBVnFgdwkx5HwaRsjfFP6kvu0W5PGNkwq/s400/bagels+rundstykker2.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h2>
<span lang="EN" style="mso-ansi-language: EN;">Bagels</span></h2>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;"><b>Ingredients:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">14 pieces<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">About 11-12 dl
wheat flour special<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">50 g fresh
yeast<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">2 tbsp salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">4 1/2 dl water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">50 g of
margarine<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">For cooking<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">2 liters of
water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Salt to
lightly salted water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Garnish<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">sesame seeds
or poppy seeds<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4QzhWTvNnaJgpe0Pq7PhWNS4T4suAus2-0VUtW2xRExNXLezlf-vH-7Vksjsop1LFthh7aVWpWQqO-5aJzWRADyF10xX_Rho48YGvBhTRx22QhZj1_m3fjSE13KRdEJ6SqJ1EAPmQMGz/s1600/bagels+rundstykker.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="495" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4QzhWTvNnaJgpe0Pq7PhWNS4T4suAus2-0VUtW2xRExNXLezlf-vH-7Vksjsop1LFthh7aVWpWQqO-5aJzWRADyF10xX_Rho48YGvBhTRx22QhZj1_m3fjSE13KRdEJ6SqJ1EAPmQMGz/s320/bagels+rundstykker.JPG" width="283" /></a></div>
<span lang="EN" style="mso-ansi-language: EN;"><o:p><b>Directions:</b></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;"><o:p><br /></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Crumble the
yeast in a bowl. Melt the water to about 37 ° C. Pour the water over the yeast
and stir it out.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Melt the
butter. Mix flour and salt. Mix the liquid with yeast and butter in the flour
and work the dough for about 5 minutes, it should be quite firm. Allow the
dough to rise for about 10 minutes under the baking cloth.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Pick up the
dough on a floured bench and work it together with the rest of the flour.
Divide the dough into 14 pieces for 14 bagels. Roll out each piece about 25 cm
long. Shape into round wreaths, tie the ends together with some water.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Place them on
floured baking sheet paper. Allow to rise for 30 min. Set oven to 200 ° C.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Boiling: Boil
the water with the salt in a saucepan. Carefully place 2-3 pieces of bagels at
a time into the boiling water. Let simmer for about 4 minutes. Turn them once
in the meantime.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Garnish: Pick
them up with a hollow spoon and place them on plates with baking sheet paper.
Sprinkle with sesame or poppy seeds.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Bake in the
middle of the oven for about 20-25 minutes. Let cool on grill.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">If you do not
want to cook them, you can just let them rise on the plate, brush with water
and sprinkle over sesame or poppy seeds and bake in the oven.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">For serving:
Feel free to serve them with cream cheese and smoked salmon, boiled egg, ham,
cheese, cucumber and tomatoes, yes everything you like.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">If you want a
spicy flavor on your bagels, add 1 teaspoon of aniseed dough to the dough.</span><o:p></o:p></div>
<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-42356423005940833872020-04-28T07:57:00.003-07:002020-04-28T10:09:29.188-07:00Oven Omelette with Shrimp or Mushroom Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jWPcL0a7fBIBbnwBCwHYBk7zAMFOqmWM5kGqORxi2ltwkLjSSf0RavcEaunnthUNFF7fuWJ96U24YPx00S3Z-ueNxNYeNcLIiy3nrF1Y9xVPdt5As3v1LulnQ3-hkcN8H29raL57_UFX/s1600/omelette.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="318" data-original-width="680" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jWPcL0a7fBIBbnwBCwHYBk7zAMFOqmWM5kGqORxi2ltwkLjSSf0RavcEaunnthUNFF7fuWJ96U24YPx00S3Z-ueNxNYeNcLIiy3nrF1Y9xVPdt5As3v1LulnQ3-hkcN8H29raL57_UFX/s400/omelette.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h2 style="clear: both; text-align: center;">
<b>Oven Omelette with
Shrimp or Mushroom Stew</b></h2>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Ingredients Omelette<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
5 eggs<o:p></o:p></div>
<div class="MsoNoSpacing">
1, 5 tbsp wheat flour<o:p></o:p></div>
<div class="MsoNoSpacing">
1 teaspoon salt<o:p></o:p></div>
<div class="MsoNoSpacing">
6 dl milk<o:p></o:p></div>
<div class="MsoNoSpacing">
Pepper</div>
<o:p></o:p><br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Ingredients Shrimp
or mushroom stew<o:p></o:p></b><br />
<b><br /></b></div>
<div class="MsoNoSpacing">
Prawns or Mushrooms<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons margarine<o:p></o:p></div>
<div class="MsoNoSpacing">
1, 5 tbsp wheat flour<o:p></o:p></div>
<div class="MsoNoSpacing">
milk<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons fresh dill, finely chopped<o:p></o:p></div>
<div class="MsoNoSpacing">
salt<o:p></o:p></div>
<div class="MsoNoSpacing">
pepper<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Directions
Omelette: <o:p></o:p></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Boil the milk. Let it cool.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Whisk together eggs and wheat flour. Add milk, salt and
pepper.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Pour the mixture into a greased, oven-proof mold, bake in
the oven at 200 Celcius degrees until the batter solidifies and the surface
turns color, about 20 minutes.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Directions Stew:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<br />
Melt the margarine in a saucepan. Stir in the flour. Add
milk, a little at a time until it has the right consistency. Let the stew cook
for 5 minutes.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Stir in shrimp and dill, or mushrooms, whatever you
prefare. Season with salt and pepper.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Pour the stew on top of the omelette and serve as a sole
dish or on a buffé or instead of potatoes or rice with meat, chicken,
meatballs, or with a green sallad and bread.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 107%;">I mostly use it on a buffé table for Christmas,
Easter, Midsummer or any festive occation here in Sweden.</span>Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-34992739646052578242020-04-28T07:43:00.000-07:002020-04-28T10:10:36.944-07:00Swedish Oven Pancake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrzb3Oz8MlpS21aCRK902j9fpwFyJl8b1LehLRxnSUwRajvrQ_8z_9h1LFsipqf19f7sWtxn7n1ziDqsaDZpt8Cdj9GWO8HIQXYpIKoEsFxo8_dMdLa70u40vABc9v4_6tzt7DJsufs9e/s1600/swedish+ovenpancake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="762" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrzb3Oz8MlpS21aCRK902j9fpwFyJl8b1LehLRxnSUwRajvrQ_8z_9h1LFsipqf19f7sWtxn7n1ziDqsaDZpt8Cdj9GWO8HIQXYpIKoEsFxo8_dMdLa70u40vABc9v4_6tzt7DJsufs9e/s400/swedish+ovenpancake2.JPG" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-size: 14.0pt; mso-ansi-language: EN;"><br /></span></b></div>
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<h2>
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-size: 14.0pt; mso-ansi-language: EN;">Swedish Oven Pancake</span></b></h2>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHMA1GKuJN4BA7PDhJX_msWnA5q1yjYQwCqDb8ZnFvh8zpuMVroef_zDInMH4Qq9IayY3MyXTik9_7SJzcHWHpJJlzSBsOrf-uADeETStcWlRwYNGLEzONRiNlH95MekqIQ8qpTGfQQ1v/s1600/swedish+ovenpancake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="757" data-original-width="751" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHMA1GKuJN4BA7PDhJX_msWnA5q1yjYQwCqDb8ZnFvh8zpuMVroef_zDInMH4Qq9IayY3MyXTik9_7SJzcHWHpJJlzSBsOrf-uADeETStcWlRwYNGLEzONRiNlH95MekqIQ8qpTGfQQ1v/s320/swedish+ovenpancake.JPG" width="317" /></a><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="mso-ansi-language: EN;">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">4 servings<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">3 eggs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">8 dl milk<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">1/2 teaspoon
salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">4 dl wheat
flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">1 package
bacon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="mso-ansi-language: EN;">For serving<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Lingonberry
jam<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN" style="mso-ansi-language: EN;">Directions:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Shred the
bacon directly down into a large ovenproof mold or small pan. Bake in the oven
for about 5 minutes, 225 ° C.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span lang="EN" style="mso-ansi-language: EN;">Whisk together
eggs, milk, salt and wheat flour to create a smooth and non-sticky batter.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN" style="mso-ansi-language: EN;">Take out the
pan with the bacon and pour the batter over the bacon in the pan. Set the oven
to 225 ° C and bake for 25-30 minutes.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN" style="mso-ansi-language: EN;">Serve with
lingonberry jam. It is also great to serve with shredded carrots and cottage
cheese in addition to Lingonberry Jam.</span><o:p></o:p></div>
<br />
<br />
In Sweden Ovenpancake is often served with soup made from yellow peas. I have added two recipes here. One with Split Peas and Ham and one with Chickpeas.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE3j3x13_X6fd4LIWGghUXw80WPR4AgpIgCTEmraGf_FCx3jLT9NFKmmikPLSlqXotefd44oIAgPi4Q8eAEnrdj0PG_WY8CvlgqEFs7O5nC7jmGSVU2xO-jE4QNixGruVfCLUDDZ1ZsIR/s1600/swedish+ovenpancake+with+chicpeasoup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="630" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE3j3x13_X6fd4LIWGghUXw80WPR4AgpIgCTEmraGf_FCx3jLT9NFKmmikPLSlqXotefd44oIAgPi4Q8eAEnrdj0PG_WY8CvlgqEFs7O5nC7jmGSVU2xO-jE4QNixGruVfCLUDDZ1ZsIR/s320/swedish+ovenpancake+with+chicpeasoup.JPG" width="320" /></a></div>
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<b>Chickpea Soup<o:p></o:p></b></div>
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<br /></div>
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<b>Ingredients:<o:p></o:p></b></div>
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<br /></div>
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1 large onion, medium diced<o:p></o:p></div>
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6 to 8 cloves garlic, crushed<o:p></o:p></div>
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1 tsp ground cinnamon<o:p></o:p></div>
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1 tsp ground cumin<o:p></o:p></div>
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1/8 tsp cayenne pepper<o:p></o:p></div>
<div class="MsoNoSpacing">
1 heaped tsp sweet paprika<o:p></o:p></div>
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400 g tinned chopped tomatoes<o:p></o:p></div>
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425 g tinned chickpeas, drained and rinsed well<o:p></o:p></div>
<div class="MsoNoSpacing">
1 l vegetable broth<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tsp sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
Coarse salt<o:p></o:p></div>
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Freshly ground black pepper<o:p></o:p></div>
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140 g pre-washed baby spinach<o:p></o:p></div>
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<br /></div>
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<b>Directions:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
Heat olive oil in a large pot over medium-high heat. Add
onion and garlic and saute until the onions begin to turn translucent; lower
heat if browning starts to occur.<br />
<br />
Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar.
Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well.
Chickpeas should be just covered with liquid. If level is low, add some water
so the chickpeas are just covered. Bring to a simmer, then lower heat to low
and gently simmer for 45 minutes.<br />
<br />
Remove soup from heat. Use a potato masher to mash up some of the chickpeas
right in the pot. Stir in the spinach and let heat through until wilted, just a
couple minutes. Season again, to taste, with salt and pepper.<br />
<br />
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.<o:p></o:p></div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 107%;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
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<b>Split Pea Soup
with Ham<o:p></o:p></b></div>
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<br /></div>
<div class="MsoNoSpacing">
<b>Ingredients:<o:p></o:p></b></div>
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2 ¼ cups dried split peas<o:p></o:p></div>
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2 quarts cold water<o:p></o:p></div>
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1 ½ pounds ham bone<o:p></o:p></div>
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2 onions, thinly sliced<o:p></o:p></div>
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½ teaspoon salt<o:p></o:p></div>
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¼ teaspoon ground black pepper<o:p></o:p></div>
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1 pinch dried marjoram<o:p></o:p></div>
<div class="MsoNoSpacing">
3 stalks celery, chopped<o:p></o:p></div>
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3 carrots, chopped<o:p></o:p></div>
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1 potato, diced<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Directions:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
In a large stock pot, cover peas with 2 quarts cold water
and soak overnight. If you need a faster method, simmer the peas gently for 2
minutes, and then soak for l hour.<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
Once peas are soaked, add ham bone, onion, salt, pepper
and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring
occasionally.<o:p></o:p></div>
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<br /></div>
<br />
<div class="MsoNoSpacing">
Remove bone; cut off meat, dice and return meat to soup.
Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes,
or until vegetables are tender.<o:p></o:p></div>
<br />
<br />
<br />
<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-14136122083862950912020-04-27T15:13:00.001-07:002020-07-15T08:09:50.147-07:00Irish Stew with Lard Pie Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0PSg0fzTOA8SMb54o76L-grXlNtfSVcGbVAIEA080UUkSNBm08dFkaq1MylrxNq7a17RUgd5dh7U4oj3jBSu3yIHsDcj0Ziyb679ehdn3EAHRHqPnXPtQCT7F3WzUMgftkaYlpJs_QTN/s1600/traditional+irish+stew+with+crust2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="378" data-original-width="526" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0PSg0fzTOA8SMb54o76L-grXlNtfSVcGbVAIEA080UUkSNBm08dFkaq1MylrxNq7a17RUgd5dh7U4oj3jBSu3yIHsDcj0Ziyb679ehdn3EAHRHqPnXPtQCT7F3WzUMgftkaYlpJs_QTN/s320/traditional+irish+stew+with+crust2.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></b></div>
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<h2>
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Irish Stew with Lard Pie Crust</span></b></h2>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvYSppyb6BgZF3-a9piqfYD1Zf5IHnb4IRNXckQTN4NdG_sympZURDia-2tAD7LkJMrP70nJo_oa8FYpp87V1ouBrOWbT30e56BJ5r7e7mDxeqHXS9ysuf6IbETaRVAQKkHkOgGj2wIsN/s1600/traditional+irish+stew+with+crust.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="577" data-original-width="600" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvYSppyb6BgZF3-a9piqfYD1Zf5IHnb4IRNXckQTN4NdG_sympZURDia-2tAD7LkJMrP70nJo_oa8FYpp87V1ouBrOWbT30e56BJ5r7e7mDxeqHXS9ysuf6IbETaRVAQKkHkOgGj2wIsN/s320/traditional+irish+stew+with+crust.JPG" width="320" /></a><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1-1/2
cups all-purpose flour<o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Pinch
salt<o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">1/2 cup
lard<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">3 to 4
tablespoons cold water<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Directions:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">In a
bowl, combine flour and salt. Cut in lard until mixture resembles coarse
crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together.
Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll
dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill
and make a lid with pastry. Decorate if you wish and make a small hole in the
middle. Bake in preheated oven at 350 Fahrenheit ( 175 - 180 Celsius degrees )
for about 30-40<span style="mso-spacerun: yes;"> </span>minutes, until golden
brown.<o:p></o:p></span></div>
<br />
<br />
For the recipt to the<br />
<h2>
<a href="https://ohemmabjorg.blogspot.com/2020/04/traditional-irish-beef-and-guinness.html" target="_blank">Traditional Irish Stew</a></h2>
Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-77751473375764371142020-04-27T15:08:00.003-07:002020-04-28T10:05:31.897-07:00Colcannon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBA_IRLpmHAOmnl16LWGojm8YIJ-4DuthTQfb3JvuPPR_XZ2T2UUiU9uEarV_BBEFLm3dgz23XDnqboqsq5jSqzYgxSjbyZtbpUiaMl8xWbGAUf2CxhnalzJlGXtJuh9dEOqYRgsKh-_N/s1600/colcannon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBA_IRLpmHAOmnl16LWGojm8YIJ-4DuthTQfb3JvuPPR_XZ2T2UUiU9uEarV_BBEFLm3dgz23XDnqboqsq5jSqzYgxSjbyZtbpUiaMl8xWbGAUf2CxhnalzJlGXtJuh9dEOqYRgsKh-_N/s400/colcannon.JPG" width="321" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<h2>
<b><span lang="EN-US" style="mso-ansi-language: EN-US;">Colcannon</span></b></h2>
</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Servings: </span><a href="https://www.daringgourmet.com/ultimate-irish-colcannon/"><span style="color: windowtext; text-decoration: none; text-underline: none;">8</span></a> <span lang="EN-US" style="mso-ansi-language: EN-US;">servings<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEe3boYUW-_MXbZkYFJfHA31839k7pZR5pfRQgFz2RZFEYKwxtz6ZDA61jNeuAzoqLsbea2DBY3myae99-bxT_PG6VD2HDrhedaZAD4kOzUdHfGVhHEdpMZ78UiTSEQ4nD9lfTp9_OSRw/s1600/colcannon2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="491" data-original-width="617" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEe3boYUW-_MXbZkYFJfHA31839k7pZR5pfRQgFz2RZFEYKwxtz6ZDA61jNeuAzoqLsbea2DBY3myae99-bxT_PG6VD2HDrhedaZAD4kOzUdHfGVhHEdpMZ78UiTSEQ4nD9lfTp9_OSRw/s320/colcannon2.JPG" width="320" /></a><b>Ingredients:</b></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">4 pounds moderately
starchy potatoes peeled and cut into large chunks <o:p></o:p></span></div>
<div class="MsoNoSpacing">
4 slices thick-cut bacon, diced<o:p></o:p></div>
<div class="MsoNoSpacing">
2 cups chopped kale<o:p></o:p></div>
<div class="MsoNoSpacing">
2 cups shredded cabbage<o:p></o:p></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 medium
leek, chopped, thoroughly rinsed and drained<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1/2 cup quality
unsalted butter (1 stick)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
1/2 cup heavy cream, warmed<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 cup whole milk, warmed<o:p></o:p></div>
<div class="MsoNoSpacing">
3 green onions, chopped<o:p></o:p></div>
<div class="MsoNoSpacing">
1 teaspoon sea salt<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 teaspoon freshly ground black pepper<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Directions:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Fry the
bacon in a large pan until crispy then use a slotted spoon to transfer it to a
plate until ready to use. </span>Leave about 2 tablespoons of bacon
grease in the pan.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Add the
chopped greens to the pan and saute them in the bacon grease until soft, 7-8
minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">While
the greens are cooking, start the potatoes boiling. Boil the potatoes in
salted water until soft. T</span>horoughly drain all water from the potatoes.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">While
the potatoes are still piping hot, add 2/3 of the butter, warm milk and cream. </span>Use
a manually masher to mash the potatoes.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Add the
cooked greens, bacon, green onions. Stir to combine. Add the salt and pepper.
Taste and add more salt according to preference.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Spoon
into a serving bowl, make a small well in the center and add the remaining 1/3
butter in the well. Garnish with the reserved bacon and green onions. Serve
immediately.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Serving
with Traditional Irish Stew you can put the Colcannon into the bowl of stew.
Delicious!<o:p></o:p></span></div>
<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-24955335036695261582020-04-27T15:05:00.001-07:002020-04-29T10:41:22.279-07:00Irish Soda Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTzQB6uN6rkYqGyVgkQZxTt4UDgCE6Gp6AHforuXca3H9yga1m86TTSzsXZCXUHvuScyy80CqriXIMG3N9dPwM6OnjI6wlfY3_7wDNoLmzADAXg56HXH-A8zmCobrPBksRs4dmuWFu6FI/s1600/irish+soda+bread2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="288" data-original-width="686" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTzQB6uN6rkYqGyVgkQZxTt4UDgCE6Gp6AHforuXca3H9yga1m86TTSzsXZCXUHvuScyy80CqriXIMG3N9dPwM6OnjI6wlfY3_7wDNoLmzADAXg56HXH-A8zmCobrPBksRs4dmuWFu6FI/s400/irish+soda+bread2.JPG" width="400" /></a></div>
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<h2>
<b><span lang="EN-US">Irish Soda Bread</span></b></h2>
</div>
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<b><span lang="EN-US"> <o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span lang="EN-US">A good
old fashioned soda bread with just the basic ingredients. Buttermilk gives this
crusty loaf a good flavor. The best Irish soda bread around!<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">Servings:
20<o:p></o:p></span></div>
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<br /></div>
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<b><span lang="EN-US">Ingredients:<o:p></o:p></span></b></div>
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4 cups all-purpose
flour</div>
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<span lang="EN-US">4
tablespoons white sugar<o:p></o:p></span></div>
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<span lang="EN-US">1
teaspoon baking soda<o:p></o:p></span></div>
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<span lang="EN-US">1
tablespoon baking powder<o:p></o:p></span></div>
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<span lang="EN-US">½
teaspoon salt<o:p></o:p></span></div>
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<span lang="EN-US">½ cup
margarine, softened<o:p></o:p></span></div>
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<span lang="EN-US">1 cup
buttermilk<o:p></o:p></span></div>
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<span lang="EN-US">1 egg<o:p></o:p></span></div>
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<span lang="EN-US">¼ cup
butter, melted<o:p></o:p></span></div>
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<span lang="EN-US">¼ cup
buttermilk<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><br /></span></div>
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<b><span lang="EN-US">Directions: <o:p></o:p></span></b></div>
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<br /></div>
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<span lang="EN-US">Preheat
oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">In a
large bowl, mix together flour, sugar, baking soda, baking powder, salt and
margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly
floured surface and knead slightly. Form dough into a round and place on
prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup
buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into
the top of the loaf.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">Bake in
preheated oven until a toothpick inserted into the center of the loaf comes out
clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue
to brush the loaf with the butter mixture while it bakes.<o:p></o:p></span></div>
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<span lang="EN-US">If you
don´t have buttermilk you can make your own with milk and some lemonjuice.<o:p></o:p></span></div>
<br />
<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-24619988643232401262020-04-27T14:46:00.004-07:002020-04-28T10:05:59.244-07:00Traditional Irish Beef and Guinness Stew with Colcannon and Irish Soda Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyb-BFrlDsIidZb2oXRzPwqSXo8DzVO2zBC0RFK_wjo5U2l2qtju5My2K319OC0n50RbdC1d4HU6oFaRbUbcgH6sswu7Msr-bsmZrBt0miJva6i2v-T9Qqn1_IGihdotE_DTRq022Xn0CP/s1600/traditional+irish+stew+with+colcannon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="662" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyb-BFrlDsIidZb2oXRzPwqSXo8DzVO2zBC0RFK_wjo5U2l2qtju5My2K319OC0n50RbdC1d4HU6oFaRbUbcgH6sswu7Msr-bsmZrBt0miJva6i2v-T9Qqn1_IGihdotE_DTRq022Xn0CP/s400/traditional+irish+stew+with+colcannon.JPG" width="400" /></a></div>
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<br />
<h2>
<b><span lang="EN-US">Traditional Irish Beef and Guinness Stew with Colcannon and Irish Soda Bread</span></b></h2>
<span lang="EN-US">Irish Stew is the National Dish of Ireland and it is traditionally serwed with Colcannon and Irish soda bread. The stew can also be made with pie pastry and I have made both variations here below.</span><br />
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<div style="text-align: center;">
<br /></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vDVA6NklM58efbsHspevcbvZfsGFMETeQURPXwTmLDrD9ZVeIzKCDKZmQhZFdWTn13zXzlgqKk7z793tq1p2j5dxl_AH-nKW9E8yyGGgSoX8akl7fHpUilq9UKjn6kY0TZhwCO6hYB1e/s1600/traditional+irish+stew.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="684" data-original-width="586" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vDVA6NklM58efbsHspevcbvZfsGFMETeQURPXwTmLDrD9ZVeIzKCDKZmQhZFdWTn13zXzlgqKk7z793tq1p2j5dxl_AH-nKW9E8yyGGgSoX8akl7fHpUilq9UKjn6kY0TZhwCO6hYB1e/s320/traditional+irish+stew.JPG" width="273" /></a><b>Ingredients</b><o:p></o:p></div>
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6 ounces bacon ,diced<o:p></o:p></div>
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2 pounds beef chuck<o:p></o:p></div>
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3 tablespoons all-purpose flour<o:p></o:p></div>
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2 medium-large yellow onions ,chopped<o:p></o:p></div>
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3 cloves garlic ,minced<o:p></o:p></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">4 medium
firm potatoes cut in 1-inch pieces<o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">2 large
carrots ,chopped in 1/2 inch pieces<o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">2 stalks
celery ,chopped in 1/2 inch pieces<o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">1 large
parsnip ,chopped into 1/2 inch pieces<o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">1 bottle (1
pint 16 oz) Guinness Extra Stout<o:p></o:p></span></div>
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1 cup strong beef broth<o:p></o:p></div>
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2 tablespoons Worcestershire sauce<o:p></o:p></div>
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1/4 cup tomato paste<o:p></o:p></div>
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1 teaspoon dried thyme<o:p></o:p></div>
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1 teaspoon dried rosemary<o:p></o:p></div>
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1 1/2 teaspoons salt<o:p></o:p></div>
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1/4 teaspoon freshly ground black pepper<o:p></o:p></div>
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2 bay leaves<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p><br />
<br />
<b><br /></b>
<b>Directions:</b></div>
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<o:p></o:p></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Cut the
beef across the grain into into 1-inch pieces. Mix flour salt and pepper and
toss the beef in it<span style="mso-spacerun: yes;"> </span>to coat the pieces thoroughly.
</span>Set aside.<o:p></o:p></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Fry the
bacon in a Dutch oven or heavy pot until done then remove it with a slotted
spoon, leaving the bacon drippings in the pan.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Working
in batches and being careful not to overcrowd the pieces, generously brown the
beef on all sides.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Transfer
the beef to a plate and repeat until all the beef is browned.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Add the
onions and fry them, adding more oil if necessary, until lightly browned, about
10 minutes. <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Add the
garlic and cook for another minute. <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Add all the
vegetables except potatoes and cook for another 5 minutes. <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Add the
Guinness and bring it to a rapid boil, deglazing the bottom of the pot
(scraping up the browned bits on the bottom). </span>Boil for 2
minutes. <o:p></o:p></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Return
the beef and bacon to the pot along with the remaining ingredients and stir to
combine. <br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Bring it
to a boil. Reduce the heat to low, cover and simmer for 2 1/2 hours.
After two hours simmering add the potatoes to cook the last 30 minutes. </span>Add
salt and pepper to taste.<o:p></o:p></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Serve
with some crusty country bread or Irish soda bread. This stew is even better
the next day.<o:p></o:p></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div>
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<h2>
<b><span lang="EN-US">Colcannon</span></b></h2>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGT1st0CXdFehO-LE7KfsEFFwHReyQXhI5A4WwWhDzyldm9-8Yjdd75-l1VXC_U9B-UGXW4on6R8MCXesg9MrGNVPN9o1_V4WzwizX5U25XbyeQ6XODVaBzzUyd0ga9O-inVmZYeeWNZs/s1600/colcannon2.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="491" data-original-width="617" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGT1st0CXdFehO-LE7KfsEFFwHReyQXhI5A4WwWhDzyldm9-8Yjdd75-l1VXC_U9B-UGXW4on6R8MCXesg9MrGNVPN9o1_V4WzwizX5U25XbyeQ6XODVaBzzUyd0ga9O-inVmZYeeWNZs/s320/colcannon2.JPG" width="320" /></a></div>
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<b>Ingredients:<o:p></o:p></b></div>
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<span lang="EN-US">4 pounds moderately
starchy potatoes peeled and cut into large chunks <o:p></o:p></span></div>
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4 slices thick-cut bacon, diced<o:p></o:p></div>
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2 cups chopped kale<o:p></o:p></div>
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2 cups shredded cabbage<o:p></o:p></div>
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<span lang="EN-US">1 medium
leek, chopped, thoroughly rinsed and drained<o:p></o:p></span></div>
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<span lang="EN-US">1/2 cup quality
unsalted butter (1 stick)<o:p></o:p></span></div>
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1/2 cup heavy cream, warmed<o:p></o:p></div>
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1/2 cup whole milk, warmed<o:p></o:p></div>
<div class="MsoNoSpacing">
3 green onions, chopped<o:p></o:p></div>
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1 teaspoon sea salt<o:p></o:p></div>
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1/2 teaspoon freshly ground black pepper<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><br /></b></div>
<div class="MsoNoSpacing">
<b>Directions:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Fry the
bacon in a large pan until crispy then use a slotted spoon to transfer it to a
plate until ready to use. </span>Leave about 2 tablespoons of bacon
grease in the pan.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Add the
chopped greens to the pan and saute them in the bacon grease until soft, 7-8
minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">While
the greens are cooking, start the potatoes boiling. Boil the potatoes in
salted water until soft. T</span>horoughly drain all water from the potatoes.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">While
the potatoes are still piping hot, add 2/3 of the butter, warm milk and cream. </span>Use
a manually masher to mash the potatoes.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Add the
cooked greens, bacon, green onions. Stir to combine. Add the salt and pepper.
Taste and add more salt according to preference.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Spoon
into a serving bowl, make a small well in the center and add the remaining 1/3
butter in the well. Garnish with the reserved bacon and green onions. Serve
immediately.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Serving
with Traditional Irish Stew you can put the Colcannon into the bowl of stew.
Delicious!<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
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<h2>
<b><span lang="EN-US">Irish Soda Bread</span></b></h2>
</div>
<div class="MsoNoSpacing">
<b><span lang="EN-US"> <o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hdmC-x9_MuZGq7i_qSL4d6nPhyzG5biUomZNEvx3fDhscK7mb0cFfP8BXZexwzu7Igx5ZuBXDEDGyuAsW2WnQZLcE1pVd0ipS6dhpiC0PZXm6NgVJmNXda4wavmKfyNPd5LSwfIgNygC/s1600/irish+soda+bread.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="692" data-original-width="582" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hdmC-x9_MuZGq7i_qSL4d6nPhyzG5biUomZNEvx3fDhscK7mb0cFfP8BXZexwzu7Igx5ZuBXDEDGyuAsW2WnQZLcE1pVd0ipS6dhpiC0PZXm6NgVJmNXda4wavmKfyNPd5LSwfIgNygC/s320/irish+soda+bread.JPG" width="269" /></a><span lang="EN-US">A good
old fashioned soda bread with just the basic ingredients. Buttermilk gives this
crusty loaf a good flavor. The best Irish soda bread around!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Servings:
20<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span lang="EN-US">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">4 cups all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">4
tablespoons white sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1
teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1
tablespoon baking powder<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">½
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">½ cup
margarine, softened<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 cup
buttermilk<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 egg<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">¼ cup
butter, melted<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">¼ cup
buttermilk<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span lang="EN-US">Directions: </span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Preheat
oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">In a
large bowl, mix together flour, sugar, baking soda, baking powder, salt and
margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly
floured surface and knead slightly. Form dough into a round and place on
prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup
buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into
the top of the loaf.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Bake in
preheated oven until a toothpick inserted into the center of the loaf comes out
clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue
to brush the loaf with the butter mixture while it bakes.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">
</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">If you
don´t have buttermilk you can make your own with milk and some lemonjuice.<o:p></o:p></span></div>
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<h2>
<b><span lang="EN-US">Mom’s Lard Pie Crust</span></b></h2>
</div>
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<div class="MsoNoSpacing">
<span lang="EN-US">1-1/2
cups all-purpose flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Pinch
salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/2 cup
lard<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">3 to 4
tablespoons cold water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span lang="EN-US">Directions:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
</div>
<div class="MsoNoSpacing">
<span lang="EN-US">In a
bowl, combine flour and salt. Cut in lard until mixture resembles coarse
crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together.
Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll
dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill
and make a lid with pastry. Decorate if you wish and make a small hole in the
middle. Bake in preheated oven at 350 Fahrenheit ( 175 - 180 Celsius degrees )
for about 30-40 minutes, until golden
brown.<o:p></o:p></span></div>
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Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-83731625249999990012019-12-08T06:43:00.003-08:002020-04-29T10:41:43.284-07:00Soft Pretzels<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
<br />
<h2>
<b><span style="font-size: 12.0pt;">Soft Pretzels</span></b></h2>
<b><span style="font-size: 12.0pt;">Ingredients</span></b><br />
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 and 1/2 cups
(360ml) warm water (lukewarm– no need to take temperature)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 packet active dry
or instant yeast (2 and 1/4 teaspoons)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 Tablespoon brown
sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 Tablespoon unsalted
butter, melted and slightly cool</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">3 and ¾-4 cups
(460-500g) all-purpose flour, plus more for work surface<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">coarse sea salt for
sprinkling</span><br />
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing">
<b><span style="font-size: 12.0pt;">Baking Soda Bath<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">½ cup (120g) baking
soda<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">9 cups (2,160ml) water</span><br />
<span style="font-size: 12.0pt;"><br /></span>
<span style="font-size: 12.0pt;"><br /></span>
<br />
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<b><span style="font-size: 12.0pt;">Instructions</span></b></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Whisk the yeast into warm
water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted
butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon
(or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more
flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2
cup more, as needed. Poke the dough with your finger. If it bounces back, it
is ready to knead.</span><br />
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIrdMur3LlnCBfFqFwpKbzsA7TgtBbSMiXISKETzdBazPuXuMQ-BCGDOCItSvZRbBbCxPJU2-oqeHDO88qM226kDDcHZ2PJuZNQXQmszc6B_UkwPIXUhc55lUNfDQMt3_GonycNdCHV55/s1600/EFFECTS.jpg" imageanchor="1" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIrdMur3LlnCBfFqFwpKbzsA7TgtBbSMiXISKETzdBazPuXuMQ-BCGDOCItSvZRbBbCxPJU2-oqeHDO88qM226kDDcHZ2PJuZNQXQmszc6B_UkwPIXUhc55lUNfDQMt3_GonycNdCHV55/s200/EFFECTS.jpg" width="200" /></a><span style="font-size: 12pt;">Turn the dough out onto a
floured surface. Knead the dough for 3 minutes and shape into a ball. Cover
lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to
get the water + baking soda boiling as instructed).</span><br />
<span style="font-size: 12pt;"><br /></span>
<span style="font-size: 12pt;">Preheat oven to 400°F
(204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Set
aside.</span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
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<span style="font-size: 12.0pt;">With a sharp knife or
pizza cutter, cut dough into 1/3 cup sections.<o:p></o:p></span><br />
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing">
</div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Roll the dough into a 20 -
22 inch rope. Take the ends and draw them together so the dough forms a circle.
Twist the ends, then bring them towards yourself and press them down into a
pretzel shape.<o:p></o:p></span><br />
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12pt;">Bring baking soda and 9
cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling
water for 20-30 seconds. Any more than that and your pretzels will have a
metallic taste. Using a slotted spatula, lift the pretzel out of the water and
allow as much of the excess water to drip off. Place pretzel onto prepared
baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining
pretzels.</span><br />
<span style="font-size: 12pt;"><br /></span>
<span style="font-size: 12pt;">Bake for 12-15 minutes or
until golden brown.</span><br />
<span style="font-size: 12pt;"><br /></span>
<span style="font-size: 12pt;">Remove from the oven and
serve warm with a dip with sour cream, nacho cheese sauce or any dipping sauce you like. Or just enjoy
them plain or with butter and cheese. Pretzels may be stored in an airtight
container or zipped top bag for up to 3 days (they lose a little softness).
Frozen they will be as newly made if heated a little in the oven before serving.</span></div>
Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-40507592619956949612019-07-30T08:40:00.001-07:002019-07-30T08:58:35.621-07:00How to Season Your Cast Iron Skillet<br />
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<br />
<h2>
How to Season Your Cast Iron Skillet</h2>
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<o:p></o:p></div>
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Preheat your oven to the highest degree.<o:p></o:p></div>
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<br /></div>
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While your oven's heating up, wash your pans with hot water and brush
it out with steelwool to get it down to the base layer. Rinse it off.<o:p></o:p></div>
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<br /></div>
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Dry the skillet with a cloth or paper towel completely. Place
it on the stove with the heat on to dry it out. <o:p></o:p></div>
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<br /></div>
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Cool off and apply a layer of oil (I used coconut oil) to
the entire skillet inside and out with a paper towel. Dry of any access oil.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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Since my skillets have wooden handles I removed them first.</div>
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<br /></div>
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Place the skillet upside down on the middle rack of the heated
oven. On the lower rack, lay out aluminum foil or a baking tray to catch any
dripping oil. <o:p></o:p></div>
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<br /></div>
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Bake your skillet for about an hour. After an hour turn your
oven off and let the skillet cool inside the oven. This'll take a while, as
cast irons get very hot and like to stay that way.<o:p></o:p></div>
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<br /></div>
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Your skillet should now be shiny and black.<o:p></o:p></div>
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<br /></div>
<h2>
How to Clean Your Skillet after cooking</h2>
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<o:p></o:p></div>
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If you've just seared a steak or finished a batch of roasted
veggies, the easiest way to clean a skillet is immediately after cooking. Run
the skillet under warm water until it's cooled to the temperature of the water.
Just be careful, because the handle and outside of the pan will remain hot.</div>
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<o:p></o:p></div>
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<br /></div>
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Then use the rough side of a sponge to remove any gunk or
food that may remain. No need to use soap here. Any stiff brush and salt is a
sure way to get tricky foods out.<o:p></o:p></div>
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<br /></div>
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Once your pan is clean, be sure to dry it thoroughly. Excess
water left on a cast iron leads to rust spots which will require cleaning and a
fresh seasoning job. Once you're dry, you're set.<o:p></o:p></div>
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<br /></div>
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If that sounds too easy, that's because it is, but there
are lots of ways cast iron care can go wrong. The biggest one? Don't leave it
in the sink or let it stay wet for too long. The dishwasher is a definite no-go
and steer clear of wire brushes for cleaning. “Remember, if they didn't have it
on the Oregon Trail, you don't need it to care for your cast iron pan.”<o:p></o:p></div>
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<br /></div>
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Cleaning cast iron shouldn't be a daunting task. If your
skillet is well-seasoned, your food shouldn't stick. If you're having problems
with a messy pan, check that your seasoning is strong. Rust spots and chips are
a sign it's time to re-season.<o:p></o:p></div>
<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-71043924890703255382019-07-29T07:37:00.002-07:002019-07-29T07:40:04.100-07:00Mexican Tamales<br />
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<h2>
<span style="letter-spacing: 0.3pt;">Mexican Tamales</span></h2>
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<b><span style="letter-spacing: 0.3pt;">Ingredients for the dough:<o:p></o:p></span></b></div>
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<span lang="SV" style="color: #333333; letter-spacing: 0.3pt;">2 cups Maseka
(aka Masa harina)<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">1 - 1/2 cups low-sodium beef
broth (or chicken broth)<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">1 teaspoon baking powder<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">1/2 teaspoon salt<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">1/2 teaspoon cumin<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">2/3 cup lard<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">8 ounce package dried corn husks<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;"><br /></span></div>
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<br /></div>
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<b><span style="color: #333333; letter-spacing: 0.3pt;">Pork filling:<o:p></o:p></span></b></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">Shredded Pork with red sauce (recipe
below)<o:p></o:p></span></div>
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<b><span style="letter-spacing: 0.3pt;">Instructions:<o:p></o:p></span></b></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">Soak the corn husks in a bowl of very hot or
boiling water for at least 30 minutes.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMP9UKPDOmHciovGPeBbmooX-ja1Lw6D-X47NOyJ5zOAPtnjFYSA0GDL_QMeOvbvBH8bxUxhjjtag5KJUkgRvyZoXOl1uiOuIs4ddHniZWxDCcJ1EnpHJIF5qobph8Ym5zkpihrEVjypaS/s1600/Tamales8.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="326" data-original-width="343" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMP9UKPDOmHciovGPeBbmooX-ja1Lw6D-X47NOyJ5zOAPtnjFYSA0GDL_QMeOvbvBH8bxUxhjjtag5KJUkgRvyZoXOl1uiOuIs4ddHniZWxDCcJ1EnpHJIF5qobph8Ym5zkpihrEVjypaS/s200/Tamales8.JPG" width="200" /></a><span style="color: #333333; letter-spacing: 0.3pt;">In a large bowl, use an electric mixer to
beat the lard and 1 tablespoon of broth until fluffy, about 3-5 minutes. <o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">Combine the masa harina, baking powder,
salt, cumin; stir into the lard mixture and beat well with an electric
mixer. <o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">Add more broth as necessary to form a very
soft dough. Beat on high speed for several minutes. <o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJYSWuM6OkIV6pI-5yUblKZJYS3p22kKV-9ELjZK02HsDc9tXIQRYO_gV-e_iVL7uUeUepCM7Naiwh1JGJjXF8OVAMarRmnaVc2XBD7X-lg8TXAfdvzXL54zuMGfkvVIYhy3kNF-nh6xN/s1600/Tamales6.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="483" data-original-width="355" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJYSWuM6OkIV6pI-5yUblKZJYS3p22kKV-9ELjZK02HsDc9tXIQRYO_gV-e_iVL7uUeUepCM7Naiwh1JGJjXF8OVAMarRmnaVc2XBD7X-lg8TXAfdvzXL54zuMGfkvVIYhy3kNF-nh6xN/s200/Tamales6.JPG" width="145" /></a><span style="color: #333333; letter-spacing: 0.3pt;">To test if the masa tamale dough is ready,
place a tiny ball of dough into a glass of water— If the dough floats, it’s
ready. If the dough sinks to the bottom of the glass then beat it for longer
and add a little more broth. Test again. It should spread like creamy peanut
butter and be slightly sticky.<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">Lay a corn husk, glossy side up, on the
counter with the wide end at the top. Scoop a big rounded tablespoon of masa
(or more if you want bigger tamales) and place it towards the top-half of the
corn husk. <o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">Lay a piece of plastic wrap over the dough
and use your hands to press and spread the masa into a thin layer, about ¼ inch
thick, along the top half of the corn husk.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">Spoon a tablespoon of filling in a line down
the center of the dough.<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs81KqPBaxvkJlAQs19TNkaS2YwmWEernrywz1OEgxO-iIRdhCggTEnWUXraaKXC7gVLLq76o9MzG1nDSg_hFlrtnNkYjcfD0SaEC3GGprs1ENtjYFRMh5SVCh3B-hyZoCqRSdPiuq-9Yg/s1600/Tamales3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="351" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs81KqPBaxvkJlAQs19TNkaS2YwmWEernrywz1OEgxO-iIRdhCggTEnWUXraaKXC7gVLLq76o9MzG1nDSg_hFlrtnNkYjcfD0SaEC3GGprs1ENtjYFRMh5SVCh3B-hyZoCqRSdPiuq-9Yg/s200/Tamales3.JPG" width="155" /></a><span style="color: #333333; letter-spacing: 0.3pt;">Fold in one long side of the husk about 1/3
over dough and filling. Fold in the other long side, overlapping the first
(like folding a business letter). Fold the bottom of the husk up. <o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;"><br /></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">Add water to the bottom of your steamer or
instant pot. (about 1 cup water, or enough to cover the bottom of the pot and
not go above the wire rack. <o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">Place tamales on rack in steamer or instant
pot, standing upright, with the folded end down and open end up. Don’t
over-pack the pan, just pack them tightly enough to keep the tamales in an
upright position.<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kYj58TLi_wYSP7L7pTZUuJyYyYDG_jVXMZm1gcQLmGqqpRF3lwtQTjX5Ze5W2SbH-AP8j6oGSErPS7NWBXr7vow2hawVNnP1E1L90cTEoQ7YJZyfNZ8OoTvxXABVkOP2wNEYzUolfSjm/s1600/Tamales10.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="420" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kYj58TLi_wYSP7L7pTZUuJyYyYDG_jVXMZm1gcQLmGqqpRF3lwtQTjX5Ze5W2SbH-AP8j6oGSErPS7NWBXr7vow2hawVNnP1E1L90cTEoQ7YJZyfNZ8OoTvxXABVkOP2wNEYzUolfSjm/s200/Tamales10.JPG" width="187" /></a><span style="color: #333333; letter-spacing: 0.3pt;">Steam for 50 minutes - 1 hour in the
steamer, or, if using an Instant Pot, cook on Manual for 18-20 minutes,
depending on how big you made the tamales. Allow pressure to naturally release
for 10 minutes, and then quick release.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">To test if they’re done, remove one and try
to pull the husk off. If it comes off easily and cleanly, they're done.</span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;"><br /></span></div>
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<b><span style="letter-spacing: 0.3pt;">Ingredients f</span></b><b><span style="color: #333333; letter-spacing: 0.3pt;">or the pork:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1 1/2 pounds pork
loin shoulder or butt<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">1 large onion, chopped<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPnXe4nfJiu7P_ELajMdJmdjmmHJRMsK5tTMURJHM2IEKERhyaGtN5ao-fTkN4Kaos7hX79CbUkN1KGCllYT1sV-i72LJ4uLirc8F6Pcdihkvtut4pFCku1Fn0hS26hFFw8lrmgJYnV-V/s1600/Tamales9.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="250" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPnXe4nfJiu7P_ELajMdJmdjmmHJRMsK5tTMURJHM2IEKERhyaGtN5ao-fTkN4Kaos7hX79CbUkN1KGCllYT1sV-i72LJ4uLirc8F6Pcdihkvtut4pFCku1Fn0hS26hFFw8lrmgJYnV-V/s320/Tamales9.JPG" width="168" /></a><span style="color: #333333; letter-spacing: 0.3pt;">1 bay leaves<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">2 cloves garlic<o:p></o:p></span></div>
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<span style="color: #333333; letter-spacing: 0.3pt;">1/2 teaspoon dried oregano leaves<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1 teaspoon cumin<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1 teaspoon chili powder<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1/2 teaspoon freshly ground black
pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="color: #333333; letter-spacing: 0.3pt;">For the Red Chile Sauce:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">4 dried California chile pods<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">2 cups water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1 teaspoon dried oregano leaves<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1 teaspoon cumin<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1 teaspoon chili powder<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1 teaspoon onion powder<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">2 cloves garlic<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1 Tablespoon oil (vegetable
or canola oil)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1 Tablespoon all-purpose flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">1/4 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQfa98Ajk5waW638l7iXCBhFIV_2SMZ61rJibuZi5ipZ6emsoGT5NkhvMY2lj4bFmvgBzMSsjT6Pc2NODozqrlWmPCDn1xlck94dtZMzNWsqfh73ZUK5434OX6UG5GYM5QrLGCuTG514C/s1600/Tamales4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="338" data-original-width="348" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQfa98Ajk5waW638l7iXCBhFIV_2SMZ61rJibuZi5ipZ6emsoGT5NkhvMY2lj4bFmvgBzMSsjT6Pc2NODozqrlWmPCDn1xlck94dtZMzNWsqfh73ZUK5434OX6UG5GYM5QrLGCuTG514C/s200/Tamales4.JPG" width="200" /></a><span style="color: #333333; letter-spacing: 0.3pt;"> </span></div>
<div class="MsoNoSpacing">
<b><span style="letter-spacing: 0.3pt;">Instructions f</span></b><b><span style="color: #333333; letter-spacing: 0.3pt;">or the pork:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
Cut the meat into 1-inch squares. <span style="color: #333333; letter-spacing: 0.3pt;">Place pork, onion, bay
leaf, garlic, oregano, cumin and salt and pepper in a large pot, bring to a
boil, reduce heat and simmer until pork is tender, 2-4 hours.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;"><br /></span></div>
<div class="MsoNoSpacing">
<b><span style="color: #333333; letter-spacing: 0.3pt;">Meanwhile, make the red sauce</span></b></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">Use rubber gloves to remove the stems and
seeds from the dried Chiles while rinsing them under cold water. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mbY5EUdjVYsGHsxJDAAyWgm1wOy2hvJEK6BL8M9SynPZiF_WOdhR53zUfD-IS1bB7EF14aXHQmp5TjyLDinFPs9IOi_ZAsHCPmSNs3MynejmTx71pV7optPEndEVWHunS6zWYPAhYbSU/s1600/Tamales2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="293" data-original-width="354" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mbY5EUdjVYsGHsxJDAAyWgm1wOy2hvJEK6BL8M9SynPZiF_WOdhR53zUfD-IS1bB7EF14aXHQmp5TjyLDinFPs9IOi_ZAsHCPmSNs3MynejmTx71pV7optPEndEVWHunS6zWYPAhYbSU/s200/Tamales2.JPG" style="cursor: move;" width="200" /></a><span style="color: #333333; letter-spacing: 0.3pt;">Place Chiles in a saucepan with 2 cups of
water. Simmer, uncovered, for 20 minutes, then remove from heat. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">Transfer the Chiles and water to a blender.
Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth.
Set aside.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">In the same saucepan you used to cook the Chiles,
add oil and cook over medium heat. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio13DfWG7YyAgWgH0eYWD6ozSZHZ2eS2yfcOIiRKVztDx-OLeN6pJXyOOihxknG_jD7t-SLKaLmoRBGW2jg2tCamVP2U2SA4XF2SzORaN0ofGY9of9UjCG0ImF9ZGyCVOAfr0rF_bUgzY/s1600/Tamales.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="156" data-original-width="351" height="88" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio13DfWG7YyAgWgH0eYWD6ozSZHZ2eS2yfcOIiRKVztDx-OLeN6pJXyOOihxknG_jD7t-SLKaLmoRBGW2jg2tCamVP2U2SA4XF2SzORaN0ofGY9of9UjCG0ImF9ZGyCVOAfr0rF_bUgzY/s200/Tamales.JPG" width="200" /></a><span style="color: #333333; letter-spacing: 0.3pt;">Add flour and salt and stir for 1 minute.
Strain the Chile sauce from the blender and add it to the saucepan. Cook,
stirring occasionally, for 10 minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">Drain the cooked pork (reserve the broth for
use in the tamale masa dough, if desired) and shred the meat with a fork. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="color: #333333; letter-spacing: 0.3pt;">Add Chile sauce to the meat, reserving 1/4
cup sauce, and stir in enough of the reserved broth to form a moist, spreadable
mixture. Taste and adjust the seasoning if necessary.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><br /></b></div>
<div class="MsoNoSpacing">
<b>1. The corn husks:</b> It is usual for corn husks
bought here to be trimmed and flattened, ready for use. But if by chance
you have some in their rough state (just as they were when removed from
the ear), cut off the cupped part at the bottom of the leaf, and trim off
the pointed tip. When you get them, the husks will be dried out and
papery. To soften them for use, pour plenty of very hot water over them
and leave them to soak for several hours. Shake them well to get rid
of excess water and pat them dry with a towel.</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>2. Making the tamales:</b> Smear a thin coating
of the masa dough over the broadest part of the husk, allowing for turning
down about 1 1/2 inches at the bottom broad part of the leaf and about 3
inches at the pointed top. Let us say, for a good-sized tamale, spread the
dough over an area approximately 3 inches wide and 3 1/2 inches long.</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Spread the filling down the middle of the dough. Fold the
sides of the husk together firmly. Turn up the pointed end of the leaf and
fold the broader end over it. Tear some of the husks lengthwise into
narrow strips and use one for tying each tamale across the top flap.
The husks are water repellent, and since the dough is to be steamed,
the idea is to form a water-tight package so that when the dough is
cooked through it will be light and spongy. If moisture gets in it will
be soggy.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>3. Cooking the tamales:</b> The most convenient
way to cook tamales is a conventional steamer. You can, of course
improvise, but improvisations are not usually as efficient - a lot of good
steam escapes and the cooking is not as even.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Fill the bottom of the steamer with water up to the level
indicated and bring to a boil. Line the top of the steamer with corn
husks, covering the bottom and sides well. Stack the tamales upright,
with the tied-down flaps upwards. For the best results, they should
be packed firmly but not too tightly, because the husks swell out as
the dough cooks. Cover the tamales with more corn husks. Cover the
top of the steamer with a thick cloth--a piece<br />
of old toweling is best - to absorb the
condensation from the lid of the steamer. Cover the steamer with a tightly
fitting lid.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
As the water in the bottom part comes to a boil, put a
coin into it, put the top part of the steamer on, and let the tamales cook
for about 2 1/2 to 3 hours over a medium flame. Keep the water
bubbling, but not boiling violently. That is the reason for the coin. You
will be able to hear it dancing about, and it will tell you if the
water goes off the boil or is getting dangerously low. If the water
is allowed to go off the boil the tamales will be heavy. Keep a kettle
of water simmering so that you can refill the steamer when necessary.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To test the tamales for doneness, remove one from the
center, and one from the side of the steamer. As you open the husks, the
dough should come away easily from the husks and be completely smooth.
To make doubly sure, open up the tamales and see if they are spongy and
cooked throughout.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>4. Serving and storing the tamales:</b> Once
cooked, tamales are very good tempered. They are wonderful eaten right
away, straight out of the husks, but after they cool they are also
extremely good heated through very gently in their husks in an ungreased
heavy frying pan, or on a griddle. Just keep turning them so that they
heat through evenly and the husk gets slightly browned but does not burn.
They can be refrigerated and will keep well stored that way for about
a week. It is best, however, to freeze them. To reheat, they can
be wrapped in foil, put into a 350 degree oven still frozen, and
heated through for about 30 minutes.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<i><span style="color: #333333; letter-spacing: 0.3pt;">(1 inch= 2,54 cm)<o:p></o:p></span></i></div>
<i><span style="color: #333333; font-family: "calibri" , sans-serif; font-size: 11.0pt; letter-spacing: 0.3pt; line-height: 107%;">(350 fahrenheit = 176
celsius)</span></i><br />
<i><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;"><span style="color: #333333;"><span style="letter-spacing: 0.4px;"><br /></span></span></span></i>
<i><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;"><span style="color: #333333;"><span style="letter-spacing: 0.4px;"><br /></span></span></span></i>
<i><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;"><span style="color: #333333;"><span style="letter-spacing: 0.4px;"><br /></span></span></span></i>
<br />
<div class="MsoNoSpacing">
The tamale is recorded as early as 5000 BC, possibly 7000 BC in Pre-Columbian history. Initially, women were taken along in battle as army cooks to make the masa for the tortillas and the meats, stews, drinks, etc. As the warring tribes of the Aztec, Mayan, and Incan cultures grew, the demand of readying the nixtamal (corn) itself became so overwhelming a process, a need arose to have a more portable sustaining foodstuff. This requirement demanded the creativity of the women, hence the tamale was born.</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
The tamales could be made ahead and packed, to be warmed as needed. They were steamed, grilled on the comal (grill) over the fire, or put directly on top of the coals to warm, or they were eaten cold. We have no record of which culture actually created the tamale but believe that one started and the others soon followed.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
The tamale caught on very fast and eventually grew in variety and diversity unknown in today’s culture. There were plain tamales, tamales with red, green, yellow and black Chile, tamales with chocolate, fish tamales, frog, tadpole, mushroom, rabbit, gopher, turkey, bee, egg, squash blossom, honey, ox, seed and nut tamales. There were white and red fruit tamales, white tamales, yellow tamales, dried meat tamales, roasted meat, stewed meat, bean and rice tamales. There were sweet sugar, pineapple, raisin, cinnamon, berry, banana and pumpkin tamales. There were hard and soft cheese tamales, roasted quail tamales, ant, potato, goat, wild boar, lamb and tomato tamales. Well, you get the idea.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
The sizes, colors and shapes varied almost as much as the fillings. They were steamed, oven-roasted, fire-roasted, toasted, grilled, barbecued, fried and boiled. The wrappings were cornhusks, banana leaves, fabric, avocado leaves, soft tree bark, and other edible, non-toxic leaves. The most commonly used were corn husks, banana and avocado leaves.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Over the millennia, the varieties were minimized to the most common now being red and green chili, chicken, pork, beef, sweet, Chile, cheese, and of late, vegetables. Also changed was the everyday occurrence of making the tamales. With the preparation being so labor and time intensive, tamales became holiday fare, made for special occasions. This tradition remained for thousands of years, with the women of the family working together to make the sauces and meats, preparing the masa, and finally assembling and wrapping the tamales before steaming them in large pots on the stove. The process takes all day, the preparation often starting one or two days in advance. It is virtually unheard of to make a few tamales. In most cases, when they are made, hundreds are made at a time. Everyone, young, old, family and friends, is invited to tamale feasts where they are enjoyed, savored and loved by all.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Tamales have always been loved by the Hispanic people and in the 1900’s they have become known and loved by all cultures as much as sushi and dim-sum, which were, in the past, also holiday and celebration foods.</div>
<i><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;">
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Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-3750043409227066242019-04-07T14:25:00.000-07:002019-04-08T01:33:44.370-07:00Mole Negro<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjssH0woA-rmbXsYEDT6_i-UHnrfEQDxwrHpmu0mE1wikdYrfP3yzV-II3w1M2GsnlgnVVDSJbeSkECYr61dtRvRVMwlO-5Jsx2hKtky2D8iZFfbWzIJMdtxmok7PmJc-Cyrwd6UQS8Zl/s1600/IMG_3607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjssH0woA-rmbXsYEDT6_i-UHnrfEQDxwrHpmu0mE1wikdYrfP3yzV-II3w1M2GsnlgnVVDSJbeSkECYr61dtRvRVMwlO-5Jsx2hKtky2D8iZFfbWzIJMdtxmok7PmJc-Cyrwd6UQS8Zl/s400/IMG_3607.jpg" width="400" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
<h2 style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #134f5c; font-family: "times new roman" , serif;"><b>Mole Negro</b></span></h2>
<div>
<span style="font-family: "times new roman" , serif;"><b><br /></b></span></div>
<div>
Mole Sauce is the national dish of Mexico. I have spent months to study this sauce and how it is made before trying myself. There is no one way to do it. And there are many kinds. There is not one recipe. All do it their own personal way. So from looking at recipes and watching films on youtube on how it is done from private people to masterchefs, at home and in restaurants, in the city, in the countryside, in the most simple way to the most complex way, from the modern to the traditional; I have put together the hardest way of making it, like it would be done in the village somewhere in Mexico from scratch and by the most authentic old tradition and style.<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">When studying this dish
I thought the ingredients didn´t make sense at all. It seemed to me like I
would have taken everything I could find in my cupboard when I do not have
anything to eat and I would be mixing it. It is about 30 ingredients that do
not go together in any recipe I have ever come upon.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12pt;">So after a while I tried
to find out where it comes from. I found this legend that tells </span><span style="background: white; font-family: "times new roman" , serif; font-size: 12.0pt;">its
creation takes place at the Convent of Santa Clara in Puebla early in the
colonial period. Upon hearing that the archbishop was going to visit, the
convent nuns panicked because they were poor and had almost nothing to prepare.
The nuns prayed and brought together the little bits of what they did have,
including </span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><span style="background: white; color: windowtext; text-decoration-line: none;">chili peppers</span><span style="background: white;">, spices, day-old bread , nuts, and a little </span><span style="background: white; color: windowtext; text-decoration-line: none;">chocolate</span><span style="background: white;">. They killed an
old turkey, cooked it and put the sauce on top; the archbishop loved it. When
one of the nuns was asked the name of the dish, she replied, "I made a
mole." <i>Mole</i> was the ancient word for mix; now this word mostly
refers to the dish, and is rarely used to signify other kinds of mixes in
Spanish.</span></span><span style="font-family: "times new roman" , serif; font-size: 12pt;"> <o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Oil
as needed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">2 ½
yellow onions<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">8
garlic cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">2
red onion<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">3
red tomatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">10
tomatillos<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">2
red peppers<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1
yellow pepper1 green pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">30 g
sesame seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">100
g walnuts<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">100
g almonds<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">100
g groundnuts<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">100
g raisins<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">100g
prunes <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1
plantain sliced into 1cm pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1
tsp ground coriander seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1
tsp ground star anis2 bay leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1
(10cm) cinnamon stick, ground<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1/2
tsp dry ginger<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">2
tsp dry thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1
tbs dry oregano<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">100
g stale croissant, cut in pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">100
g biscuits (marie-biscuit)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">30
mulatto chillies<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">16
ancho chillies<span style="color: blue; mso-no-proof: yes;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">6
pasilla chillies<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1
chipotle chillies<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">225
g Mexican chocolate, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">50 g
palmsugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1,
42 ltr chicken stock, plus 1, 9 ltr<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dQM6OyXiA0j3uNqIfnnJNSl3oSSmUlzlGDOoqvl8GiXuBRth4G-mTB-NJt8xVkonkF52vg2mX7WTxYk_DDswhJswCw_ETECV7t6U2ViOJF0y5HMjLRMI2W7usd8Mf5AofHimvFv0hTDv/s1600/torka+chili.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="440" data-original-width="137" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dQM6OyXiA0j3uNqIfnnJNSl3oSSmUlzlGDOoqvl8GiXuBRth4G-mTB-NJt8xVkonkF52vg2mX7WTxYk_DDswhJswCw_ETECV7t6U2ViOJF0y5HMjLRMI2W7usd8Mf5AofHimvFv0hTDv/s320/torka+chili.PNG" width="99" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Directions:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="background: white; font-family: "times new roman" , serif; font-size: 12.0pt;">Prepare ingredients to
make the sauce</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="background: white; font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; font-family: "times new roman" , serif; font-size: 12.0pt;">Since I did not have dried chilis I had to dry them myself. I
did that in the oven a week before making the sauce. If you have dried chilis
at hand you can skip this step.</span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Drying chilis in the oven<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; font-family: "times new roman" , serif; font-size: 12.0pt;">Preheat your oven to 175 degrees Fahrenheit (79 degrees
Celsius). For a fan-forced oven, the temperature should be
40ºC. Place the chilis onto a cookie sheet. Only place them down in a
single layer. Cook the chilies for around six to eight
hours. You can choose to turn them once during the cooking process if you
like, but it is not required. Keep the oven door a little open by putting a
wooded sleeve in between the opening hey start turning b. When browning, they
are dried. Be aware that drying time depends very much on the size of the
chilis, so it could shorter or longer time.</span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0F3skJ31sO0p-SZaqzhaMA2Kj2m1yYhyxl0o-fA3shw4ZrYBmme7YmJS4GNj6xG5o_qTCTKXY3kiEXatcsaKPYUF7LxPGsp03mcm-T2P064EauYTDFmzphyphenhyphenosXahIr8VAfkLIWH4LV7Ab/s1600/peppar+spices.PNG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="473" data-original-width="138" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0F3skJ31sO0p-SZaqzhaMA2Kj2m1yYhyxl0o-fA3shw4ZrYBmme7YmJS4GNj6xG5o_qTCTKXY3kiEXatcsaKPYUF7LxPGsp03mcm-T2P064EauYTDFmzphyphenhyphenosXahIr8VAfkLIWH4LV7Ab/s320/peppar+spices.PNG" width="93" /></a><span style="background: white; font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="background: white; font-family: "times new roman" , serif; font-size: 12.0pt;">Roasting ingredients in
oven</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="background: white; font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; font-family: "times new roman" , serif; font-size: 12.0pt;">Roast tomatoes, peppers, onions, garlic in a pan in the oven
for about 20 minutes. Cut them in halves and place in the pan. Roast at </span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">400°F (200 Celsius
degrees) for about 20 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Roasting
the ingredients in a frying pan or wokpan<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Roast
all chilis moving them frequently until they release their aromas and become
darker in color. Remove from heat and set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Roast
sesame seeds until they darken slightly and begin to pop. Remove from heat and
set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Roast
raisins and prunes until they begin to darken and swell. Remove from heat and
set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPArqwHkh7o3mH0qFO8ivhTAN2_Gd5MsGG3L7DCEDjyR8Ad6wx66ocDpJYAFsA0jMCgqHKbP8bwBmyIVETNdf3oJZqSr27MFa0kW_Dm-bQoBki7GQxsqly2MZoPgO-XRjyAO0O6kR_DvT/s1600/chili+plantain.PNG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="407" data-original-width="148" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPArqwHkh7o3mH0qFO8ivhTAN2_Gd5MsGG3L7DCEDjyR8Ad6wx66ocDpJYAFsA0jMCgqHKbP8bwBmyIVETNdf3oJZqSr27MFa0kW_Dm-bQoBki7GQxsqly2MZoPgO-XRjyAO0O6kR_DvT/s320/chili+plantain.PNG" width="116" /></a><span style="border: none 1.0pt; font-family: "times new roman" , serif; font-size: 12.0pt; padding: 0cm;">Roast
the almonds, walnuts, </span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">groundnuts<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;"> berries, cloves,
cinnamon, and ginger, all at once, moving frequently. Remove from heat and set
aside once they begin to release their aromas. </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Roast
the sliced plantain and set aside<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Roast
the biscuit and set aside<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Roast
the bread and set aside<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Quickly
roast grinded coriander seeds, ground star anise, cinnamon stick grounded, bay
leaves and set aside.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Soak roasted ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Soak
roasted chilis in hot water for 5 minutes, then discard water.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Soak
raisins and prunes in hot water for 20 minutes and discard water.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxUXXOIUw4V67AjZhdY-mIUhL0OSx9_OHDBvRkvw3hQPdRpSIcGiIGDuPD-Flc9I30bFwcAbSS9MAqVOaeuh2lfnlomt95IKiV205rx-O8yR6BuCLSi7LuH7j0-KszxcHjTvZsjjttbUg/s1600/n%25C3%25B6tter+russin.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="416" data-original-width="157" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxUXXOIUw4V67AjZhdY-mIUhL0OSx9_OHDBvRkvw3hQPdRpSIcGiIGDuPD-Flc9I30bFwcAbSS9MAqVOaeuh2lfnlomt95IKiV205rx-O8yR6BuCLSi7LuH7j0-KszxcHjTvZsjjttbUg/s320/n%25C3%25B6tter+russin.PNG" width="120" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Mix ingredients in a foodblender<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Mix
softened chilis with other toasted/roasted ingredients, except for bay leaves.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Working
in batches, blend all the ingredients until very smooth. If necessary, add a
small amount of chicken broth to get the blender going.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Cook the sauce<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: none 1.0pt; font-family: "times new roman" , serif; font-size: 12.0pt; padding: 0cm;">Prepare
a large pot over medium-high heat. Add oil until it becomes very hot.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: none 1.0pt; font-family: "times new roman" , serif; font-size: 12.0pt; padding: 0cm;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: none 1.0pt; font-family: "times new roman" , serif; font-size: 12.0pt; padding: 0cm;">Add
chili mixture to pot and fry, stirring frequently as it thickens for
approximately 10 minutes. </span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: none 1.0pt; font-family: "times new roman" , serif; font-size: 12.0pt; padding: 0cm;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEqRrL5pqhCWVPgJr5HRO2oXCqIsWos06Clu_091AVBO8U8poI9KHdgAPc8d3N5lmbqL2QBDNKUA4AI0UFZ6bQUs-Ik7uhTmRPPEVgLD0p-qweDjuTwEvNBabvO3T0ptnL5xlx8HNDcKX/s1600/biscuit+plantain.PNG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="161" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEqRrL5pqhCWVPgJr5HRO2oXCqIsWos06Clu_091AVBO8U8poI9KHdgAPc8d3N5lmbqL2QBDNKUA4AI0UFZ6bQUs-Ik7uhTmRPPEVgLD0p-qweDjuTwEvNBabvO3T0ptnL5xlx8HNDcKX/s320/biscuit+plantain.PNG" width="122" /></a><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Add
2 cups chicken broth, and bay leaves, sugar, and salt. Bring to a boil for 5
minutes. </span><span style="font-family: "times new roman" , serif; font-size: 12pt;">Add
mixture of all the blended ingredients to chili mixture, and lower to medium
heat. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Add
the rest of the chicken broth to wished thickness of the sauce. Reduce heat and
simmer for 40 minutes stirring occasionally.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Sieve the sauce<o:p></o:p></span></b></div>
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<span style="border: none 1.0pt; font-family: "times new roman" , serif; font-size: 12.0pt; padding: 0cm;">Sieve
the sauce through a sieve and pour the sieved sauce back in a pan on the
oven. </span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Add
the chocolate and cook for some minutes. Taste and adjust the sauce to your
liking.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Serving <o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></b></div>
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<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">This
sauce is popular with enchiladas and shows up in chicken, turkey or pork
tamales. But the age-old way of eating Molé Negro<i><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;"> </span></i>is with boiled
turkey. Use turkey parts like wings or drumsticks and simmer for 35 to 40
minutes in a small amount of stock, then finish cooking in the sauce for
another 30 to 40 minutes. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4C6lSCMajX2aDIiuFhTxlQQtDUbWVBH4DVsCtRQMifFfuV3UIBgiJKJ6ji1m0wQjJaAP3sGGXVMoguB_3Zr38im-wn7ckhb11tgw0X_UwwOM-8Lyt3YdoCFAaG0BQSSHjYGj-5eTdRZT/s1600/bread+tomatoes.PNG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="144" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4C6lSCMajX2aDIiuFhTxlQQtDUbWVBH4DVsCtRQMifFfuV3UIBgiJKJ6ji1m0wQjJaAP3sGGXVMoguB_3Zr38im-wn7ckhb11tgw0X_UwwOM-8Lyt3YdoCFAaG0BQSSHjYGj-5eTdRZT/s320/bread+tomatoes.PNG" width="115" /></a><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Please
note that when served in this manner with poultry or other meats, the sauce
should be thinned to a light consistency. When it is used as a
filling, it must be dense and thick.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Serve
over a piece of chicken or turkey with a side of rice. Sprinkle roasted sesame
seeds on top. You can also serve the sauce in a taco. <o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AZ10cLKB2nLVBe1VHJTAtb5U2UM8YIyM1y_ec0IdrOecvx0rdMFY_66xQY6oHzwPl2BqxiIvG54LJ7KXErq8_vUXfk35NulYbBJjskyB-9eFgGi_7Iat5-uidt9QA820SY4fXW-KOvih/s1600/mixa.PNG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="487" data-original-width="152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AZ10cLKB2nLVBe1VHJTAtb5U2UM8YIyM1y_ec0IdrOecvx0rdMFY_66xQY6oHzwPl2BqxiIvG54LJ7KXErq8_vUXfk35NulYbBJjskyB-9eFgGi_7Iat5-uidt9QA820SY4fXW-KOvih/s320/mixa.PNG" width="99" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT32Nr22IXRruDnVKqPL69AU0lT3oiO70L1-U9z4vO3W73-C9CZLYbzOg8dmzEkGO4tvXmI1M5SYbEjQTr-lDB7IYs5gOOLGWFTaAvGzxZi2dKab2hNuQ9e2LJL34WP-Zyu8KuQ6enlKjJ/s1600/Mole+sauce.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="147" data-original-width="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT32Nr22IXRruDnVKqPL69AU0lT3oiO70L1-U9z4vO3W73-C9CZLYbzOg8dmzEkGO4tvXmI1M5SYbEjQTr-lDB7IYs5gOOLGWFTaAvGzxZi2dKab2hNuQ9e2LJL34WP-Zyu8KuQ6enlKjJ/s1600/Mole+sauce.PNG" /></a>Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-23365650594070176272019-04-06T09:46:00.000-07:002019-04-06T10:02:08.399-07:00Posole Roja <div class="separator" style="clear: both; text-align: center;">
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<h2 style="clear: both; text-align: center;">
Posole Roja</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3bwVhXu2waj8JWVdFayIYTC-Q4ORus2EDQc2D4ime-bJJ1VIuJq9ppZzMQTxTJV_KDz_pdsTtVW0Ny2qxGR8MysyPcFTpForwtRRlec6iD-uHaUfI13TP9RYuPxnTWsTFwFadEMQ7ly0/s1600/9AF1393A-5A02-470B-85E9-75157150A4E3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3bwVhXu2waj8JWVdFayIYTC-Q4ORus2EDQc2D4ime-bJJ1VIuJq9ppZzMQTxTJV_KDz_pdsTtVW0Ny2qxGR8MysyPcFTpForwtRRlec6iD-uHaUfI13TP9RYuPxnTWsTFwFadEMQ7ly0/s200/9AF1393A-5A02-470B-85E9-75157150A4E3.JPG" width="200" /></a></div>
Posole (or Pozole) is a traditional soup in Mexico, often
served Christmas eve, and in many parts of the country on Thursdays and
Saturdays all year round. This Posole Rojo, or “red” posole, is made with pork
shoulder or shanks, red chiles, and lots of hominy corn.<br />
<div class="MsoNoSpacing">
<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH5gBYhSwBHSFxK7Hj__XMphtHavgbPZqZFMl9VxTZcfqhnFg_ur8lBGEF6NAPElocaRak2mCwdB52Qjvt697cCz8UIXyOOm51cQnMjlDVLUoMbGClM6QM34rMY68ySi4UetBjKfpFPvU/s1600/FA5204BC-0FC6-4F29-BA42-CA86485300E4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH5gBYhSwBHSFxK7Hj__XMphtHavgbPZqZFMl9VxTZcfqhnFg_ur8lBGEF6NAPElocaRak2mCwdB52Qjvt697cCz8UIXyOOm51cQnMjlDVLUoMbGClM6QM34rMY68ySi4UetBjKfpFPvU/s200/FA5204BC-0FC6-4F29-BA42-CA86485300E4.JPG" width="200" /></a>Typically just the simple soup with pork and hominy is
served, and the add-ins, or garnishes are set at the table for all to pick and
put in their soup as they wish. The soup itself should be rather thin, or
brothy, because you are going to load it up quickly with shredded cabbage,
thinly sliced radishes, chopped avocados, cilantro, onions, and wedges of lime.
More hot sauce or chiles can be added for more heat. Posole is all about the
garnishes.<o:p></o:p></div>
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<br /></div>
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Prep time: 30 minutes<o:p></o:p></div>
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Cook time: 3 hours<o:p></o:p></div>
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Yield: Serves 12, plus plenty for leftovers.<o:p></o:p></div>
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<br /></div>
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<b>Ingredients:<o:p></o:p></b></div>
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4 ounces (113 g) guajillo, ancho, or a combination of
both, chili pods<o:p></o:p></div>
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Salt<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAW5xFN8d5UK5tEjLuNUeQW8Jgea7FkhvbIyLd3VMlS9LNqP8XWtKoc4xqHq8TlwD6mn3A3DNJhJopjotkVf1etnejdYIN7jxzYE-xseOrbW7p9Z5OhQr3WZMPaGTPEXtlD2EbevI486U/s1600/F1162C37-6A39-4F9D-B5DF-CC3E13E41E27.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAW5xFN8d5UK5tEjLuNUeQW8Jgea7FkhvbIyLd3VMlS9LNqP8XWtKoc4xqHq8TlwD6mn3A3DNJhJopjotkVf1etnejdYIN7jxzYE-xseOrbW7p9Z5OhQr3WZMPaGTPEXtlD2EbevI486U/s200/F1162C37-6A39-4F9D-B5DF-CC3E13E41E27.JPG" width="200" /></a>1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy,
drained and rinsed <o:p></o:p></div>
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3 lbs (1,3 kg) pork shoulder (preferably with bone), cut
into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut
well marbled with fat<o:p></o:p></div>
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8 cloves garlic, 4 cloves roughly chopped, and 4 whole
cloves<o:p></o:p></div>
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3 bay leaves<o:p></o:p></div>
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1 teaspoon ground cumin<o:p></o:p></div>
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2 Tbsp of dry oregano (Mexican oregano if available)<br />
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<b>Garnishes</b>(can prep while pozole is cooking):</div>
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<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8iADliG0jm-MgBSbWoz-45i2YnajAaWHMBdGJwY8XCSEjM6XAzHcXyv2OB7VEnbfGtKK5Kf9IsLuD78ubG7ZrPyeXScH4USZoln6ytc1QVUBW9fS4P3EWHzdUyGlwutN20G-6JMjCjGt/s1600/682E5A17-BFB2-4ABE-BBA8-397427FA03F8.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8iADliG0jm-MgBSbWoz-45i2YnajAaWHMBdGJwY8XCSEjM6XAzHcXyv2OB7VEnbfGtKK5Kf9IsLuD78ubG7ZrPyeXScH4USZoln6ytc1QVUBW9fS4P3EWHzdUyGlwutN20G-6JMjCjGt/s200/682E5A17-BFB2-4ABE-BBA8-397427FA03F8.JPG" width="200" /></a>Half a small cabbage, thinly sliced<o:p></o:p></div>
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One bunch cilantro, chopped<o:p></o:p></div>
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1/2 white onion, chopped<o:p></o:p></div>
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2 avocados, chopped<o:p></o:p></div>
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4 limes, quartered<o:p></o:p></div>
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A bunch of red radishes, sliced thin<o:p></o:p></div>
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A couple dozen tostada shells* or taco chips<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQL_LlBGXFMWFf9o7qEWINHw92J3IZBec398QVGdj8mJT9lULr7dwZKYWlL1dTyEcVC8KeeOpEun3T4TVAXqLqHT2v6vtM4xXWXKGXQwRhon_YvV0Vm07QTDogYyj4imbiurVAP1TVtIK/s1600/76BC800A-3A2D-4D4A-9D99-AF81D6273A25.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQL_LlBGXFMWFf9o7qEWINHw92J3IZBec398QVGdj8mJT9lULr7dwZKYWlL1dTyEcVC8KeeOpEun3T4TVAXqLqHT2v6vtM4xXWXKGXQwRhon_YvV0Vm07QTDogYyj4imbiurVAP1TVtIK/s200/76BC800A-3A2D-4D4A-9D99-AF81D6273A25.JPG" width="200" /></a>*Tostadas are crispy fried corn tortillas. They are sold
packaged and can often be found in the same section of your grocery store as
fresh tortillas, or can be found at Mexican markets. You can make your own by
frying stale corn tortillas (or tortillas that have dried out a bit in a warm
oven), in hot vegetable oil until stiff.<o:p></o:p></div>
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<b>Directions:<o:p></o:p></b></div>
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1 Fill a large 10-12 quart stockpot with 5 quarts (4,7l)
of water. Set on heat to bring to a boil while you proceed with the next steps.<o:p></o:p></div>
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<br /></div>
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2 Remove and discard the stems, seeds, and large veins
from the chili pods. Heat a cast iron pan on medium high and lightly roast the
chili pods for a couple minutes, until they begin to soften. Do not let them
burn. While the chilies are heating, bring a medium pot with 3 cups of water to
a boil. Once the chiles have softened, submerge them in the pot with the 3 cups
of hot water, cover the pot and remove from heat. Let the chiles soak in the
hot water for 15 to 20 minutes.<o:p></o:p></div>
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3 Heat a tablespoon or two of olive oil (enough to coat
the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork
pieces dry with paper towels. Sprinkle them generously with salt. Working in
batches, taking care not to crowd the pan or stir the meat much, brown the meat
on all sides. Right at the end of browning the meat, add 4 cloves of roughly
chopped garlic to the pan with the meat, let cook with the meat for about a
minute.<o:p></o:p></div>
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4 Once the meat has browned, transfer it to the large
stockpot of boiling water. Scrape up any browned bits at the bottom of the pan,
and any garlic, and add those to the pot as well. Add the rinsed hominy. Add
bay leaves, cumin, and oregano. When you put in the oregano; smoosh together
with your hands, so the oregano breaks up more as it goes in. Add a tablespoon
of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.<o:p></o:p></div>
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5 Prepare the red sauce by puréeing in a blender the
chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4
cloves of garlic. (To prevent the blender from creating too much pressure, it's
probably best to start with the chiles and garlic and only a cup of the liquid
in the blender, and then adding the rest of the liquid.) Strain the red sauce
through a sieve, discarding the tough bits of the sauce.<o:p></o:p></div>
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6 Add the red chili sauce to the pot with the pork and
hominy. Add another couple teaspoons of salt. Return to a simmer, lower the
heat to just high enough to maintain a simmer, partially covered. Cook for 3
hours until the pork is completely tender. Skim away excess fat. Taste for
seasoning and add more salt to taste (you will likely need more than you
expect, perhaps a tablespoon or more.) The resulting soup should be rather
brothy, as you will be adding a lot garnishes. Add more water if necessary.<o:p></o:p></div>
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7 When getting ready to serve the pozole, you can prep
the garnishes (slice the cabbage, chop the cilantro, etc.) To serve, arrange
the garnishes in bowls on the table and serve the pozole soup into bowls. Let
your guests pick and choose which garnishes they would like on their pozole.
Serve with tostada shells (or tortilla chips if you can't find tostada shells).<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZGI8eUI20Oo0mVok1jD6C-DKAfpSYCpWWiBhrRl9vxGcqn6n889mWVuSqYJyh-eOzrDvKFb9H0OaLjWlpGM0WSita58hDH8IeZBvUIL6jVA2cKVW5b_fSncSQ1-pOvHdwkUk9kDoRzbI/s1600/EBCDCBB5-2648-4D69-903D-14032346B6E9.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZGI8eUI20Oo0mVok1jD6C-DKAfpSYCpWWiBhrRl9vxGcqn6n889mWVuSqYJyh-eOzrDvKFb9H0OaLjWlpGM0WSita58hDH8IeZBvUIL6jVA2cKVW5b_fSncSQ1-pOvHdwkUk9kDoRzbI/s200/EBCDCBB5-2648-4D69-903D-14032346B6E9.JPG" width="200" /></a>It’s somewhat of a feast, Posole. I guess you could make
smaller batches, but since you have to cook it for several hours, it just makes
sense to make a large amount, and then have lots of friends over with whom to
enjoy it. Or do like me freeze in portions and I have lunch or dinner for long
time forward. I just need to add the fresh greens, onions, red cabbage, avocado
– whatever is at hand.<o:p></o:p></div>
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</div>
<br />
<b>Posole Roja Recipt</b><br />
<a href="http://ohemmabjorg.blogspot.com/2014/06/posole-rojo.html">http://ohemmabjorg.blogspot.com/2014/06/posole-rojo.html</a>Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-84570582919290277612019-03-16T03:35:00.000-07:002019-04-07T06:16:05.345-07:00Tortillas<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqMwcLxiOb1tnJ2djWoe-Be5VaY6WvR2umadyerajkctko_wPJtNUrSwXIipqUZtfdZNIpl2x7GydXTlEU-bgXFk33XdTNa1swQ7ADOeut1WOzx6oorf90dljMBYVFGlYxP04YLIKqYnz/s1600/IMG_2883.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1544" data-original-width="1600" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqMwcLxiOb1tnJ2djWoe-Be5VaY6WvR2umadyerajkctko_wPJtNUrSwXIipqUZtfdZNIpl2x7GydXTlEU-bgXFk33XdTNa1swQ7ADOeut1WOzx6oorf90dljMBYVFGlYxP04YLIKqYnz/s400/IMG_2883.JPEG" width="400" /></a></div>
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<h2>
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<b style="mso-bidi-font-weight: normal;">Tortillas</b></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTrjqXGACterzJUxNycUg_BsI7JRVzXyjn1NkiAT31G2cnp6_ih1kqajV8uOmGHlgpGU0Ou3ZDhLSEGWTRxhv9wKaOCdQMCinrZA6-zzbGZvC_pPBWjSfMx4S-9O8isgmZSmVf_8LWcFC/s1600/IMG_2795.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTrjqXGACterzJUxNycUg_BsI7JRVzXyjn1NkiAT31G2cnp6_ih1kqajV8uOmGHlgpGU0Ou3ZDhLSEGWTRxhv9wKaOCdQMCinrZA6-zzbGZvC_pPBWjSfMx4S-9O8isgmZSmVf_8LWcFC/s200/IMG_2795.JPG" width="200" /></a><b>Ingredients:</b></div>
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2 cups flour (wheat or maseca) depending if you want wheat tortilla or corntortilla</div>
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<o:p></o:p></div>
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1/4 cup shortening (or
lard — you can substitute butter or cold vegetable shortening)<o:p></o:p></div>
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1/2 teaspoon salt<o:p></o:p></div>
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1/2 teaspoon baking powder<o:p></o:p></div>
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1 cup water (warm)<o:p></o:p></div>
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</div>
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<b style="mso-bidi-font-weight: normal;">Directions:<o:p></o:p></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSII4a70ZpEdYczJxhBnUzbbLQWqy9gfotB2qWykXI0NWJGqwFimvUSKtL-EK9j0ttrpciPYjsbauWFcYTfWdYtMCI0RdqZoM3fTVloqZ5kZFVFRiIVcIaC21NepiT2IDLZIFp12CI8qB/s1600/4C15E33C-0829-4CEB-BF82-5CADC120F738.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSII4a70ZpEdYczJxhBnUzbbLQWqy9gfotB2qWykXI0NWJGqwFimvUSKtL-EK9j0ttrpciPYjsbauWFcYTfWdYtMCI0RdqZoM3fTVloqZ5kZFVFRiIVcIaC21NepiT2IDLZIFp12CI8qB/s200/4C15E33C-0829-4CEB-BF82-5CADC120F738.jpg" width="200" /></a>With a pastry blender or back of a fork, blend
flour, baking powder, salt, and shortening, until it resembles coarse meal.</div>
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<o:p></o:p></div>
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When well combined, slowly add water until soft dough
forms. Add additional warm water as necessary.<o:p></o:p></div>
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Knead for 5 minutes.<o:p></o:p></div>
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Separate into 12 portions for small tortillas and 6
portions for large tortillas. Heat a pan or griddle over medium heat.<o:p></o:p></div>
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Roll each ball of dough out into a round shape, <span style="mso-spacerun: yes;"> </span>or press in a tortilla press.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IRf63Yc0d6NETi91IP0lPtZHoU-HaSdhWf3C9ZB4RC6VyVdWi4RbpPFLXevv0p95IOKfFUMHx9ysKK_Wt68tdWcAcBd1w-LYHwD_1dJPIuG70n3ApJ_mAj47I5RJ5Ot0FbhDlbmKmAWr/s1600/D863CE82-F474-4872-B972-9CCE237FC9B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IRf63Yc0d6NETi91IP0lPtZHoU-HaSdhWf3C9ZB4RC6VyVdWi4RbpPFLXevv0p95IOKfFUMHx9ysKK_Wt68tdWcAcBd1w-LYHwD_1dJPIuG70n3ApJ_mAj47I5RJ5Ot0FbhDlbmKmAWr/s200/D863CE82-F474-4872-B972-9CCE237FC9B1.jpg" width="200" /></a></div>
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Place each raw tortilla on the hot pan and cook on each
side for about 1 minute. If it puffs up at all, you can poke a hole in the
puffed area to release the steam. Cook it until it is no longer doughy. I use
to press on the tortilla with a spatula to make it puff.<o:p></o:p></div>
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</div>
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Remove from the pan and place onto a plate covered with a
towel. Use the edges of the towel to pull over the tortillas as you cook them,
to keep them warm.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncEgb987f__iSmVBuUTy2GLh2oanWwr9juQzuW5ahEQyt9ubc14kfNiBhB9Rnhopa21F0pmr47GdYbcGITsuIOUDGet3N9pcSbHNcNK-KFIyurkIz2-xgNFDygySC9vkASzkRs3vf6zTm/s1600/3EAD6E00-110C-4868-BDF6-0A34F8B15641.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncEgb987f__iSmVBuUTy2GLh2oanWwr9juQzuW5ahEQyt9ubc14kfNiBhB9Rnhopa21F0pmr47GdYbcGITsuIOUDGet3N9pcSbHNcNK-KFIyurkIz2-xgNFDygySC9vkASzkRs3vf6zTm/s200/3EAD6E00-110C-4868-BDF6-0A34F8B15641.jpg" width="200" /></a><br />
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<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-74096123534634829112019-03-16T02:48:00.003-07:002019-03-16T03:40:48.284-07:00Texas-Style Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsg1bjvFFAcfBTQ5lF3cDL0BpZt0HVcA6mftbtsyz11evAVPnYoFaeQ5se8yM3e_xF8g6KrZ95TMpKT0O-xrlXgji-mOL5FbohtJsjFKP_MHlnDJtYZKTN1GdOrpoymVMXtuM7ugKt8yq7/s1600/299FE995-54A2-43A4-BBD6-919C3DD4BC24.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5-Z_OKWyY9b244ds8ZwVCD_-FH7u6-WbvXDWbYGgg3fZn4sl2W_bNYnLKv3sbp0hjtb_cdUn4Q9ml5y6yhoHT0s9ZJNxM5DBWwlfMNiJ_JCm4OU9TBvv8A9xxbEHr2ethYbPFoVQ2jHq/s1600/IMG_3282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1396" data-original-width="1600" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5-Z_OKWyY9b244ds8ZwVCD_-FH7u6-WbvXDWbYGgg3fZn4sl2W_bNYnLKv3sbp0hjtb_cdUn4Q9ml5y6yhoHT0s9ZJNxM5DBWwlfMNiJ_JCm4OU9TBvv8A9xxbEHr2ethYbPFoVQ2jHq/s320/IMG_3282.JPG" width="320" /></a></div>
<h2>
Texas-Style Chili</h2>
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<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsg1bjvFFAcfBTQ5lF3cDL0BpZt0HVcA6mftbtsyz11evAVPnYoFaeQ5se8yM3e_xF8g6KrZ95TMpKT0O-xrlXgji-mOL5FbohtJsjFKP_MHlnDJtYZKTN1GdOrpoymVMXtuM7ugKt8yq7/s1600/299FE995-54A2-43A4-BBD6-919C3DD4BC24.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsg1bjvFFAcfBTQ5lF3cDL0BpZt0HVcA6mftbtsyz11evAVPnYoFaeQ5se8yM3e_xF8g6KrZ95TMpKT0O-xrlXgji-mOL5FbohtJsjFKP_MHlnDJtYZKTN1GdOrpoymVMXtuM7ugKt8yq7/s200/299FE995-54A2-43A4-BBD6-919C3DD4BC24.jpg" width="200" /></a><b>Ingredients:</b></div>
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<o:p></o:p></div>
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1 tablespoon whole cumin seeds</div>
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<o:p></o:p></div>
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1 ½ teaspoons whole coriander seeds<o:p></o:p></div>
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1 kg chicken<o:p></o:p></div>
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1 teaspoon salt, more to taste<o:p></o:p></div>
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3 tablespoons vegetable oil, plus extra as
needed</div>
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1 large red onion, chopped, plus extra chopped onion for
serving</div>
5 large garlic cloves, minced<o:p></o:p><br />
2 red and 1 yellow peppers<o:p></o:p><br />
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<o:p></o:p></div>
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1 can kidney beans<o:p></o:p></div>
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1 can chickpeas<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gIUwqj_N50MXrkU7cSEwO5UStoWhhk7GS7EotZwtYvmwJ9-Hvpn5gbeUosJwLvw5SI4kPaHurAA7qzaTtPm1M5nmviX_EqEu_JD6RFmEU20aFKw4WZ7oCl3Tzr2e8Pu2jTbKbBTM7CUk/s1600/49AFADD0-A265-43C9-A8CB-91112C6AF599.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gIUwqj_N50MXrkU7cSEwO5UStoWhhk7GS7EotZwtYvmwJ9-Hvpn5gbeUosJwLvw5SI4kPaHurAA7qzaTtPm1M5nmviX_EqEu_JD6RFmEU20aFKw4WZ7oCl3Tzr2e8Pu2jTbKbBTM7CUk/s200/49AFADD0-A265-43C9-A8CB-91112C6AF599.jpg" width="200" /></a>3 tablespoons masa harina or 1 corn
tortilla, torn into pieces (optional)<o:p></o:p></div>
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2 tablespoons ground pure chile powder, such as
pasilla, Chimayo or ancho<o:p></o:p></div>
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1 tablespoon dried oregano<o:p></o:p></div>
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Diced fresh tomatoes or 1 can crushed tomatoes<o:p></o:p></div>
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0,2 dl unsweetened chocolate<o:p></o:p></div>
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9 Whole dried large chiles, such as New Mexico or guajillo,
ancho chilis, chipotle <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgVGoOrY2PV-bqvJ93gz53BS58fy7Ned482vmhzSFUimHyR0iVulYjnZDgjvmRJ1qlPw2O9F1yEw5d1jzqJiP3F8Z6yHBTQGvvtI-n0JGjhnrfARImv1UIs5Xsw7vtJ8P3JFPSdy6sF8O/s1600/0B5FBF65-8A24-4964-B8AA-A1A6396C7593.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgVGoOrY2PV-bqvJ93gz53BS58fy7Ned482vmhzSFUimHyR0iVulYjnZDgjvmRJ1qlPw2O9F1yEw5d1jzqJiP3F8Z6yHBTQGvvtI-n0JGjhnrfARImv1UIs5Xsw7vtJ8P3JFPSdy6sF8O/s200/0B5FBF65-8A24-4964-B8AA-A1A6396C7593.jpg" width="200" /></a>Chopped red cabbage, red onions (fresh cilantro), sliced avacado, turkish yogurt, slices of lime, fritos or warmed flour tortillas, for serving<br />
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<o:p></o:p></div>
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<b>Instructions:</b><o:p></o:p></div>
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In a small heavy skillet, toast cumin and coriander seeds
until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a
powder and set aside.<o:p></o:p></div>
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Divide chicken into parts and sprinkle with salt.<o:p></o:p></div>
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In a large, heavy pot over high heat, heat oil until
shimmering. Brown the chicken parts and remove from pot.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNO3jhXcM6jf9fpYQwkJZKSLXEEbzBbrouaD8Fhyphenhypheny9VISdJKDG7Qo5HBWdq5uB1D65F3O8rdAMxlTpeGsE1Qa_7WW5WER9jXuN4CjoaIjx1PpkTM1E40oKTBmtoBtsAECDq4iukBjSP4P/s1600/84FCEB02-BFD5-4CD9-9925-A28EDB129D0A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNO3jhXcM6jf9fpYQwkJZKSLXEEbzBbrouaD8Fhyphenhypheny9VISdJKDG7Qo5HBWdq5uB1D65F3O8rdAMxlTpeGsE1Qa_7WW5WER9jXuN4CjoaIjx1PpkTM1E40oKTBmtoBtsAECDq4iukBjSP4P/s200/84FCEB02-BFD5-4CD9-9925-A28EDB129D0A.jpg" width="200" /></a>To the empty but crusty pot, add onion, garlic, chopped
peppers, masa harina or tortilla (if using), chile powder, cumin-coriander
powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes.
Add tomatoes, whole dried chiles and 1 quart water. Put in chicken parts and
let them simmer in the broth. Let it gently simmer for about 1 1/2 hours, or
until meat is fork-tender. <o:p></o:p></div>
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Remove the chicken parts from the broth. In a grinder
grind the chilies and the onions and the ingredients of the broth. Place a sieve
over the pot and run the grinded chilimix through the siev. Use a spatula to
get the mix through the sieve.<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4nh-EvygiXhGWJSBb0RLptYkNxqzeFaJQ2l9dDvP20ckG0E1WQdid3cudmijO_Hd3WFzJOhWr4vIf5JD877W6MlWcVfAK6zNP8pWWPqRG0V7ExiAUPQs_CMVt6FLGW9B41L6yqBr4tdp/s1600/1E6FF72E-119C-4BF8-87DE-6919AC1FA7D4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4nh-EvygiXhGWJSBb0RLptYkNxqzeFaJQ2l9dDvP20ckG0E1WQdid3cudmijO_Hd3WFzJOhWr4vIf5JD877W6MlWcVfAK6zNP8pWWPqRG0V7ExiAUPQs_CMVt6FLGW9B41L6yqBr4tdp/s200/1E6FF72E-119C-4BF8-87DE-6919AC1FA7D4.jpg" width="200" /></a>While waiting for the chili mix to go through the sieving
clean the chicken from the bones and cut or tear into small pieces. <o:p></o:p></div>
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Place chilimix in the pan back on the stove and add the
chickenpieces, the beans, the chickpeas, the chocolate. Simmer for 20 minutes. Taste
and<span style="mso-spacerun: yes;"> </span>add salt if necessary.<o:p></o:p></div>
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Serve immediately or let cool and refrigerate. The chili
tastes best one or two days after it is made.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsGxb0FpoUFhqkqxQtjTAGn3G1W-zB5ZnoOtcKBGY80UWWP244Os4h1jUUBSdHitCUP9B3UzQr2ZikRovwsS_gxaX2XSeBl9AeEWmQEhj8h_m4uzS_tW611ImPE7nBhvRhNiw6znKfNJ0/s1600/88BE931D-F4D2-4D6F-844D-61D610E5CBAB.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsGxb0FpoUFhqkqxQtjTAGn3G1W-zB5ZnoOtcKBGY80UWWP244Os4h1jUUBSdHitCUP9B3UzQr2ZikRovwsS_gxaX2XSeBl9AeEWmQEhj8h_m4uzS_tW611ImPE7nBhvRhNiw6znKfNJ0/s200/88BE931D-F4D2-4D6F-844D-61D610E5CBAB.jpg" width="200" /></a>Reheat over low heat if necessary and serve in bowls,
sprinkled with chopped onion, red cabbage, yoghurt, avacado, lime and cilantro. Add Fritos for crunch, or dip
tortillas into the spicy gravy.<span style="font-family: "nyt-franklin" , serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<o:p>You can freeze the chili in portions and have great meals for lunch and supper long time ahead. </o:p><br />
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If you want more heat in the chili choose hotter chilis!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySe0eI16YPklrpMwDts7LCU17tXR6SK_5yMtQBpeNPppTmhdkoRnC48EzyW1OBfdjC6s_N51vRhd8x04cWGQi6aL-nlog8zZVZDXpd75QIjxtArFR0w6D9qgGaQCvTHoN0Rl7Y3T2Vfvw/s1600/IMG_2897.JPEG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1495" data-original-width="1600" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySe0eI16YPklrpMwDts7LCU17tXR6SK_5yMtQBpeNPppTmhdkoRnC48EzyW1OBfdjC6s_N51vRhd8x04cWGQi6aL-nlog8zZVZDXpd75QIjxtArFR0w6D9qgGaQCvTHoN0Rl7Y3T2Vfvw/s200/IMG_2897.JPEG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7882okWWnYBz75dy6Wi663VgSOgz7AeZRH4wj5c28uewnlJuzn2jtXnshnL4U0T2xbRYkcBgkUFhP_ZvLmuxth2Lpni7dwewJfLNe0vFhvUyzna7uxzJiliDT25oBW0YZOaAnNbfUPpJf/s1600/IMG_2892.JPEG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1171" data-original-width="1600" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7882okWWnYBz75dy6Wi663VgSOgz7AeZRH4wj5c28uewnlJuzn2jtXnshnL4U0T2xbRYkcBgkUFhP_ZvLmuxth2Lpni7dwewJfLNe0vFhvUyzna7uxzJiliDT25oBW0YZOaAnNbfUPpJf/s200/IMG_2892.JPEG" width="200" /></a></div>
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<o:p>Make your own tortillas to go with it. </o:p><a href="https://ohemmabjorg.blogspot.com/2019/03/tortillas.html" target="_blank">Homemade Tortillas</a>Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-52502423025578227402019-02-03T13:24:00.000-08:002019-02-03T14:11:56.532-08:00Cloud Eggs Sandwiches (Baked Eggs Nests)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3Lh3DPHYYLAevk_cX5ZQZe4_Yq9h8TdKakRcThFJH6Gkyz7efvn83ODExNMD95l0XAj6WnqnZBGxgVS4RqUCMGGJOyjoGk51Rb0zU1bUxCTBeUhQZDcXNITUrb3cx_L3-SeH1JcJUvdH/s1600/IMG_E2641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1314" data-original-width="1600" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3Lh3DPHYYLAevk_cX5ZQZe4_Yq9h8TdKakRcThFJH6Gkyz7efvn83ODExNMD95l0XAj6WnqnZBGxgVS4RqUCMGGJOyjoGk51Rb0zU1bUxCTBeUhQZDcXNITUrb3cx_L3-SeH1JcJUvdH/s320/IMG_E2641.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ZxyWWaZf56b_TbCY-YemIslQ17N6dRhfJZu847tGDtt6KtHdwOAXTmBiRenQhEdK2lMOwzjeReKGKRU4t6OP4IM_vQGX9tPsx68_0-ayt8t2dMwa9T_vgvDtBhD9i-18UIvnLgMH4DX4/s1600/VPJM8609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ZxyWWaZf56b_TbCY-YemIslQ17N6dRhfJZu847tGDtt6KtHdwOAXTmBiRenQhEdK2lMOwzjeReKGKRU4t6OP4IM_vQGX9tPsx68_0-ayt8t2dMwa9T_vgvDtBhD9i-18UIvnLgMH4DX4/s200/VPJM8609.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHLVT0KIBn4b-sObc-MlDAwb5ALe041FGVmEP9K3q_U5GIIbBx9pb52bdMOrCIzE8Ka08p7yLrrj2w0UgONAbJrtBSaqsIpZP8WO0mKPidFhC-RJwCI3tgHzmLhxK_0cdmGnOHPwhtfZ6/s1600/WGYW5610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHLVT0KIBn4b-sObc-MlDAwb5ALe041FGVmEP9K3q_U5GIIbBx9pb52bdMOrCIzE8Ka08p7yLrrj2w0UgONAbJrtBSaqsIpZP8WO0mKPidFhC-RJwCI3tgHzmLhxK_0cdmGnOHPwhtfZ6/s200/WGYW5610.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkSfjBdla78zif-NfxLHF372Q_bw3bdgadCJNZv4D8o04XB64umITnglJ921OhG21VvnZH4DGHmvPsnft7mNocLjyjnpK7zRS5-qoTjaQTq1Tk8S8XGXX4amp5tHt12b0gzxdWcGckZfY/s1600/IMG_2627.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkSfjBdla78zif-NfxLHF372Q_bw3bdgadCJNZv4D8o04XB64umITnglJ921OhG21VvnZH4DGHmvPsnft7mNocLjyjnpK7zRS5-qoTjaQTq1Tk8S8XGXX4amp5tHt12b0gzxdWcGckZfY/s200/IMG_2627.JPG" width="200" /></a>I never throw away food. I try to make something of
everything. Sometimes I don’t know what to make of certain ingredients left over so I
will freeze them. And now I had eggwhites frozen that I have been wondering how
to use.I even had some slices of bread frozen.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMADVgsYwxzcH0t_SSTQmFheUorM12VWx61Yi8JbtT7tY4UuaeE4X3eyc9JWpmFQwePjIZR5LzPags5F29YwksfSsGOc7aCll-dDAsJXukjtBU8FKWpMX5hmV-mHEgeC9c6YvtlFc5eRTP/s1600/IMG_E2625.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1493" data-original-width="1600" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMADVgsYwxzcH0t_SSTQmFheUorM12VWx61Yi8JbtT7tY4UuaeE4X3eyc9JWpmFQwePjIZR5LzPags5F29YwksfSsGOc7aCll-dDAsJXukjtBU8FKWpMX5hmV-mHEgeC9c6YvtlFc5eRTP/s200/IMG_E2625.JPG" width="200" /></a>When I was growing up one of the treats at night after
coming in from the barn was warm cheese sandwiches and hot chocolate milk. But sometimes my mom made some
really festive hot sandwiches with sausage and with whipped eggwhites on top and
the eggyolk in the middle. I have never seen it any other place and never seen
others make it.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHj6-DAu627OBZYjDOXaQPBiK36FW7sZcaXr-ntMyyGkjaLUQTIohV7YyA2Hb0VbwG30sWv1_3GAoEnW5nNEl3W55dmpH1Z1MD5eqxKH-peqkABjq7sFeFOIkmXnTCHfhxv7oKe7h9tT6/s1600/IMG_E2628.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1259" data-original-width="1600" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHj6-DAu627OBZYjDOXaQPBiK36FW7sZcaXr-ntMyyGkjaLUQTIohV7YyA2Hb0VbwG30sWv1_3GAoEnW5nNEl3W55dmpH1Z1MD5eqxKH-peqkABjq7sFeFOIkmXnTCHfhxv7oKe7h9tT6/s200/IMG_E2628.JPG" width="200" /></a>This weekend as I was thinking what to make from the frozen
eggwhites I got nostalgic and I started <span style="mso-spacerun: yes;"> </span>to think about my moms special sandwiches and
how it was made and wanted to make it myself. I was wondering if it had a name
or if she made it up. She has been a chef all life but I don´t remember we
called it by any special name. I guess I could have called and asked but
instead I googled. I was thinking that this dish now if it ever existed would
be a really retro dish. But what do you know! I found it is now trending and
has a name! Cloud eggs! I didn´t find a Norwegian name but the Cloud Eggs was what my mom made on top of the sandwiches. And the retro name in English is Baked Egg Nests.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYKe-0YXH2HUa32s7RiZVpBsCHIQuM0GdFku6o2oGeO2WNWsw7zmRx1KX0N-aQXMBoI0deig6z2iA5i6YxRodbyrU5-2QQmJRfCLlcMsyOyvotCK5pc0QmtD9jbZ23QMUe1kCRzcskEyv/s1600/IMG_E2631.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1182" data-original-width="1600" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYKe-0YXH2HUa32s7RiZVpBsCHIQuM0GdFku6o2oGeO2WNWsw7zmRx1KX0N-aQXMBoI0deig6z2iA5i6YxRodbyrU5-2QQmJRfCLlcMsyOyvotCK5pc0QmtD9jbZ23QMUe1kCRzcskEyv/s200/IMG_E2631.JPG" width="200" /></a>I made it like my mom used to, but with some slices of Christmas
ham I had frozen since Christmas, instead of sausage. I also made a twist from
the modern versions of Cloud Eggs I found, where I sliced ham and shredded
cheese and added to the whipped eggwhites, together with some spices and greens.
So I made two different kinds.</div>
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I really enjoyed my sandwiches this weekend. <o:p></o:p></div>
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<b>Ingredients:</b></div>
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Egg yolks (one for each sandwich)</div>
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Eggwhites</div>
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Ham or sausage sliced</div>
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Salt</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkJ5Tqdr-df351CbxqG-MmuI0gtrjwG7DNPCWvFRyXcMPlYMZVlRO_XWZ6tH6MsJbpRFJdJzWUq6QpgWsccwjpPgk1DBIVVM7M93U98-U3kZSeb-WkVSJNEypIUBaBtIb6vpW4bLnAbRf/s1600/IMG_E2633.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1176" data-original-width="1600" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkJ5Tqdr-df351CbxqG-MmuI0gtrjwG7DNPCWvFRyXcMPlYMZVlRO_XWZ6tH6MsJbpRFJdJzWUq6QpgWsccwjpPgk1DBIVVM7M93U98-U3kZSeb-WkVSJNEypIUBaBtIb6vpW4bLnAbRf/s200/IMG_E2633.JPG" width="200" /></a>Pepper</div>
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Spices after your liking</div>
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Slices of bread</div>
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Since I didn´t have many whole fresh eggs with yolks I decided to make the other version with the rest of the eggwhites where I chopped greens, ham and added shredded cheese to the whipped eggwhites. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wII61V9AX3Fn0EOoQfh5B5xtm6iXtEWc1Z3mmB0Ci3jMHwSPw5Qw5hyphenhyphensAbns84XvLeHWt5gY_zdz6MGZaHGwe_kM_88UGsHqBbCaG2eOPA3GQ6CmBQAzIur65YDQLDNCEDh_n_UwzVbG/s1600/IMG_2635.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wII61V9AX3Fn0EOoQfh5B5xtm6iXtEWc1Z3mmB0Ci3jMHwSPw5Qw5hyphenhyphensAbns84XvLeHWt5gY_zdz6MGZaHGwe_kM_88UGsHqBbCaG2eOPA3GQ6CmBQAzIur65YDQLDNCEDh_n_UwzVbG/s200/IMG_2635.JPG" width="200" /></a>Shredded cheese</div>
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Chopped greens of your choice</div>
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Chopped ham or sausage</div>
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<b>Directions:</b></div>
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Heat the oven to 250 Celsius Degrees</div>
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Put the slices of bread in a baking pan.</div>
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Spread the bread with butter or if you wish ketchup</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4KnqFeROY_RwAseI8QyiwpGqQocnfdxMy5SeMNUFtw-3xKK4YrAFLHoDiNP9obwg0OidKJge6PC-c94gN_yei2VvISGj7eWaM7T71Mik_3Dn_X5Rp54FAo6MZftOFor9wy74UJLQwb4C/s1600/IMG_E2637.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1126" data-original-width="1600" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4KnqFeROY_RwAseI8QyiwpGqQocnfdxMy5SeMNUFtw-3xKK4YrAFLHoDiNP9obwg0OidKJge6PC-c94gN_yei2VvISGj7eWaM7T71Mik_3Dn_X5Rp54FAo6MZftOFor9wy74UJLQwb4C/s200/IMG_E2637.JPG" width="200" /></a>Place the ham on top</div>
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Divide the eggs to separate the yolk from the white</div>
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Whip the eggwhite stiff</div>
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Place the whipped eggwhite on top of the sandwich</div>
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Make a small hole in the eggwhite and place the egg yolk in the hole</div>
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Bake in the oven until the whipped eggwhites start to turn a bit golden (takes just a few minutes)</div>
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<b>A variation:</b></div>
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Chop ham or sausage</div>
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Chop greens (chives, spring onion, anything you have)</div>
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Shredd cheese<br />
Salt<br />
Pepper</div>
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Add these ingredients carefully to the whipped stiff eggwhites and place it on top of sandwiches</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIx-E48OkNSZPv4ZdxzVoNYK_D673Q6U1JU9GXTijVLiSmrjALoutat-jxx6ez4CXJWFxuN0ZpCmiWKVYD3dZAIonPSMbr8D-80YMd9EEhyphenhyphenr-WkTuYfwk5RjX1kBzFPzGlqk_Ly0aSmG4/s1600/IMG_2651.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIx-E48OkNSZPv4ZdxzVoNYK_D673Q6U1JU9GXTijVLiSmrjALoutat-jxx6ez4CXJWFxuN0ZpCmiWKVYD3dZAIonPSMbr8D-80YMd9EEhyphenhyphenr-WkTuYfwk5RjX1kBzFPzGlqk_Ly0aSmG4/s200/IMG_2651.JPG" width="200" /></a>Bake in the oven until the eggwhites start to turn golden (just a few minutes so watch while baking)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtAf2XnIpc_YRt0EseAMEKI8A5w6LXr6odM7hSfn1hje5ttvtkA-68a6-sm-V95W13wKlyiDlhEsebPR7yOQabPmLoJ4aIylYUlBfZYsMd8EhnmZ7iL-_QLv5qmTchEaALWThkce5XOJM/s1600/IMG_E2652.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1101" data-original-width="1600" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtAf2XnIpc_YRt0EseAMEKI8A5w6LXr6odM7hSfn1hje5ttvtkA-68a6-sm-V95W13wKlyiDlhEsebPR7yOQabPmLoJ4aIylYUlBfZYsMd8EhnmZ7iL-_QLv5qmTchEaALWThkce5XOJM/s200/IMG_E2652.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAITzhGA1ecfIFoFQAouKSJ4FE5R9-V5PXMCo9BfGfEyVNoGRm4Bc5XXWQlDrgHk2n-aSnHkD2GwyfDEHC0Wak4UPphiZ4tcef3vDuG7IplwadVmyo_3Wz54_8ddGn-iQNaUHBI1TQO17/s1600/IMG_E2656.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1110" data-original-width="1600" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAITzhGA1ecfIFoFQAouKSJ4FE5R9-V5PXMCo9BfGfEyVNoGRm4Bc5XXWQlDrgHk2n-aSnHkD2GwyfDEHC0Wak4UPphiZ4tcef3vDuG7IplwadVmyo_3Wz54_8ddGn-iQNaUHBI1TQO17/s200/IMG_E2656.JPG" width="200" /></a></div>
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Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-50880300626750061742018-12-01T04:00:00.004-08:002020-04-29T10:42:20.043-07:00Swedish Hallongrottor (Raspberry Cookies)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJWuTGu99yc3tZi9UaMraEumTf43Z2coekvmFJgA9IZO792onDBZahN7VlPBYchgSGd-9xWPpKSFTvC_PxZzOxOgDNGfJrCDh7LoUJRkGPf8wWymGEXO8FxvSHY3gWlmoL-Hmdg-qEYQH/s1600/IMG_9799+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1406" data-original-width="1600" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJWuTGu99yc3tZi9UaMraEumTf43Z2coekvmFJgA9IZO792onDBZahN7VlPBYchgSGd-9xWPpKSFTvC_PxZzOxOgDNGfJrCDh7LoUJRkGPf8wWymGEXO8FxvSHY3gWlmoL-Hmdg-qEYQH/s320/IMG_9799+%25282%2529.JPG" width="320" /></a></div>
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<b>Swedish Hallongrottor (Raspberry Cookies)</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0c1lH7KU2og8g_VUKrBotlWl5uhSYrTNochTWrxMVqMQ2EU16ZSvU2LeNKdCBSjuG6uhbyZC7YiuXNgTz4rC_FhmUrxOYmQMtJQCqUnpsXx35u5-h7Ew5UWIBJbbFRBsT31eeC_dIY-5/s1600/IMG_0089.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0c1lH7KU2og8g_VUKrBotlWl5uhSYrTNochTWrxMVqMQ2EU16ZSvU2LeNKdCBSjuG6uhbyZC7YiuXNgTz4rC_FhmUrxOYmQMtJQCqUnpsXx35u5-h7Ew5UWIBJbbFRBsT31eeC_dIY-5/s200/IMG_0089.JPG" width="200" /></a><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-US;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-US;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-US;"><br /></span></b></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-US;">Ingredients<o:p></o:p></span></b></div>
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<span style="mso-ansi-language: EN-US;">200 g butter<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US;">1 dl sugar<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US;">1, 5 tsp vanilla sugar<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US;">1 teaspoon baking soda<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US;">4, 5 dl wheat flour<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-US;">0, 5 dl raspberry jam<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;">Directions:<o:p></o:p></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj441gjNhg3HMQQ3IY0mOYBvdukRmf4CHlzTF3Yhf_fWkNkgO9bId4EhEz39Lc2P5iYrrH3esW3PpQ5yQN-l6K_AEiNCOZSJptybAUPUThg-TSDb7OFypch8ouq2_4fUtd32CvL9wCPs0h/s1600/IMG_9769.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj441gjNhg3HMQQ3IY0mOYBvdukRmf4CHlzTF3Yhf_fWkNkgO9bId4EhEz39Lc2P5iYrrH3esW3PpQ5yQN-l6K_AEiNCOZSJptybAUPUThg-TSDb7OFypch8ouq2_4fUtd32CvL9wCPs0h/s200/IMG_9769.JPG" width="200" /></a><span style="mso-ansi-language: EN-US;">1. Set the oven to 175 celsius degrees. Allow the butter to be room tempered.<o:p></o:p></span><br />
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<span style="mso-ansi-language: EN-US;">2. Whisk together
sugar and butter with an electric whip.<o:p></o:p></span><br />
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<span style="mso-ansi-language: EN-US;">3. Mix baking soda
with vanilla sugar and wheat flour in a bowl. Stir the flour mixture into the
butter and sugar and work together to a dough.</span><br />
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4. Form the dough into
a roll about 20 cm long and cut the roll into 20 cm pieces.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbOyxF9xs2815SWUzIudeh8qafWbo3YePl_5vC751vmSt4ZVMC49iHlscRYnfi_9waOAl1GkqcHHWcNrznSjcMVxq4kBJIC83Ul_pvWX7Hc74hv_NEnLJXO-IdEfXyABG5Cd7ulcYNMh4/s1600/IMG_0088.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbOyxF9xs2815SWUzIudeh8qafWbo3YePl_5vC751vmSt4ZVMC49iHlscRYnfi_9waOAl1GkqcHHWcNrznSjcMVxq4kBJIC83Ul_pvWX7Hc74hv_NEnLJXO-IdEfXyABG5Cd7ulcYNMh4/s200/IMG_0088.JPG" width="200" /></a><br />
5. Roll each piece
into a ball and put on a baking tray covered with baking paper.Make a small
depression in the middle of each cake using a floured finger.<br />
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6. Fill the recess
with about 0, 5 teaspoon of raspberry jam.<br />
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7. Bake the cookies at
175 celsius degrees for about 18-20 minutes. Let cool on a grid.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lJQ5bloy5dirYbPrqldZaKdTtjUQ4ATXZw2q1Aq4xiZdrsYUOABKSwrcss39PWw-aYPAGRn-Tr1qB9na3jCsJXOqoQ5dGr4aETqnfrKHEIrHhjjDBCO6r93CE9uGADBkpg9pbeln8chi/s1600/IMG_0090.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lJQ5bloy5dirYbPrqldZaKdTtjUQ4ATXZw2q1Aq4xiZdrsYUOABKSwrcss39PWw-aYPAGRn-Tr1qB9na3jCsJXOqoQ5dGr4aETqnfrKHEIrHhjjDBCO6r93CE9uGADBkpg9pbeln8chi/s200/IMG_0090.JPG" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuLoTneHgSmEf9AfvdcKwN2jx61GEG9TCfsU820yHAo4pKaHLsbcdSRitqcWaxgJHkR29yT-KhZ2BrzCmsG6Kl7l8wNFkN-1FCXul6gvKf_laG1Ksw8vpYiIZl8zhh1eA07zdkXG4YZTc/s1600/IMG_0091.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuLoTneHgSmEf9AfvdcKwN2jx61GEG9TCfsU820yHAo4pKaHLsbcdSRitqcWaxgJHkR29yT-KhZ2BrzCmsG6Kl7l8wNFkN-1FCXul6gvKf_laG1Ksw8vpYiIZl8zhh1eA07zdkXG4YZTc/s200/IMG_0091.JPG" width="200" /></a><br />
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Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-80684550167835251242018-11-05T14:09:00.000-08:002018-11-05T14:12:59.794-08:00Carrot spaghetti<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mFEPUtm7SoW1pD69ShkqKxrkhdQ5tqywe0y1kakn0qbmHwNYM4tWMxJMZ6t8aegj1XuNzzXnpm1aNkdViEjnryniBZNiYe1yZn0szKysHJvpazUA-C5b_coeJ6YEjlw0xsAbVee_5-CR/s1600/IMG_9480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1256" data-original-width="1600" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mFEPUtm7SoW1pD69ShkqKxrkhdQ5tqywe0y1kakn0qbmHwNYM4tWMxJMZ6t8aegj1XuNzzXnpm1aNkdViEjnryniBZNiYe1yZn0szKysHJvpazUA-C5b_coeJ6YEjlw0xsAbVee_5-CR/s400/IMG_9480.JPG" width="400" /></a></div>
<h2>
<b><span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Carrot spaghetti</span></b></h2>
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<b><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ingredients:</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Meat sauce</span></b><br />
<span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">500 g minced meat</span><br />
<span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">500 g crushed tomatoes</span><br />
<span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 yellow onion</span><br />
<span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3 cloves of garlic</span><br />
<span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Sea salt</span><br />
<span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">black pepper</span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Carrot Spaghetti</span></b><br />
<span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">6 big carrots</span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Directions:</span></b><br />
<span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Chop the onion and fry in the frying
pan. </span><span style="font-size: 12pt;"> Mix in minced meat and crushed tomatoes. </span><span style="font-size: 12pt; line-height: 107%;">Crush the garlic and add to the meat,
onions and tomatoes in the frying pan and fry in coconut oil until the minced
meat is cooked. </span><span style="font-size: 12pt; line-height: 107%;">Season with salt and pepper.</span><br />
<span style="font-size: 12pt; line-height: 107%;"><br /></span>
<span style="font-size: 12pt; line-height: 107%;">Peel the carrots. </span><span style="font-size: 12pt;">Make spaghetti of
carrots by making slices with a potato peeler. </span><span style="font-size: 12pt;">Boil for about 5 minutes along with a
little sea salt.</span></div>
<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-52306745613923820812018-11-04T21:41:00.000-08:002018-11-04T21:51:20.863-08:00Indian Curry Caserole with Pumpkin<br />
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<br />
<b><span style="font-size: 16.0pt;">Indian Curry Caserole with Pumpkin</span></b><br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b></b><br />
<b><b>Ingredients</b></b></div>
<div class="MsoNoSpacing">
1 yellow onion, finely chopped<o:p></o:p></div>
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3 garlic cloves, finely chopped<o:p></o:p></div>
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1 red chili, finely chopped<o:p></o:p></div>
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2 tablespoons fresh ginger finely chopped <o:p></o:p></div>
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1 tablespoon oil<o:p></o:p></div>
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1 tablespoon tomato paste<o:p></o:p></div>
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500 g crushed tomatoes<o:p></o:p></div>
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400 ml coconut milk<o:p></o:p></div>
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2 dl of water<o:p></o:p></div>
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1 dl dates, roughly cut<o:p></o:p></div>
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300 g pumpkin, peeled and diced into cubes<o:p></o:p></div>
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3 potatoes, peeled and diced into cubes<o:p></o:p></div>
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250 g cauliflower, divided into small bouquets<o:p></o:p><br />
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<b>Seasoning mix</b></div>
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5 whole cloves<o:p></o:p></div>
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1 teaspoon mustard seeds<o:p></o:p></div>
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1 teaspoon cardamom kernels<o:p></o:p></div>
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1, 5 teaspoons turmeric<o:p></o:p></div>
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1 teaspoon of ground coriander<o:p></o:p></div>
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0, 5 teaspoon ground cinnamon<o:p></o:p></div>
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<br /></div>
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<b>For serving:</b></div>
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3 dl rice, jasmine rice, rye rice or bulgur, roasted
cashew nuts or pumpkin seeds (I used roasted pumpkin seeds from my pumpkins).<br />
<br /></div>
<div class="MsoNoSpacing">
<b>Directions:</b></div>
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Boil the rice or bulgur as instructed on the
package. </div>
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<br /></div>
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Mortar spices, cardamom and mustard seeds for the spice
mixture and mix with the rest of the dry spices.</div>
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<br />
Fry the onions, garlic, chili, ginger and spices in oil while stirring until
the onion is soft. Add the tomato paste and fry for 1 minute.<br />
<br />
Add crushed tomatoes, coconut milk, water and dates to the pan. Let it
simmer about 30 min. Add the pumpkin and potatoes and boil until the
potatoes are soft (pour in a little more water if needed).</div>
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<br />
Add the cauliflower at the end and boil 4-5 min. Taste the pan with salt. Serve
with rice and spices with cashew nuts and coriander.<o:p></o:p></div>
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</div>
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<br />
Serve the curry with rice or bulgur and top with fresh coriander
(if you don´t like coriander, take some other green like parsley or anything of
your liking). Sprinkle some roasted cashew nuts or pumpkin seeds over.<br />
<div class="MsoNoSpacing">
<o:p></o:p></div>
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<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-68464616547059274172018-10-08T08:28:00.005-07:002018-10-09T00:35:32.038-07:00Homemade Pasta<div class="separator" style="clear: both; text-align: center;">
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<b style="text-align: justify;"><span style="font-family: "times new roman" , serif;">Homemade pasta</span></b><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<b><span style="font-family: "times new roman" , serif;">Ingredients: <o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">5
dl durum wheat<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">1
tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">3
eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">2
tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">1-2
tablespoons of water<o:p></o:p></span><br />
<span style="font-family: "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWh_wi_TCgLnHZCUThrkjeIkTGPelonWxhLAwe0bvqiHyUdSQjhdY4Hh84HWcvUjXtF3qSKY7pqrMPG4UgV3KaKytHHLWuIf2GfrP_HeIHIsx2wdtOmTYkWiBq0mpmU3jrbxzv63KfOFLK/s1600/FD0478C9-558F-410B-8A8C-451B4D76140C.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWh_wi_TCgLnHZCUThrkjeIkTGPelonWxhLAwe0bvqiHyUdSQjhdY4Hh84HWcvUjXtF3qSKY7pqrMPG4UgV3KaKytHHLWuIf2GfrP_HeIHIsx2wdtOmTYkWiBq0mpmU3jrbxzv63KfOFLK/s200/FD0478C9-558F-410B-8A8C-451B4D76140C.JPG" width="200" /></a><b><span style="font-family: "times new roman" , serif;"></span></b><br />
<b><span style="font-family: "times new roman" , serif;"><b><span style="font-family: "times new roman" , serif;"><br /></span></b></span></b>
<b><span style="font-family: "times new roman" , serif;">Directions:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">Shape
a flour-high on the workbench. Make a small pit on the top - think the volcano
- and add egg and salt.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">Work
the dough together with your hands. Add the olive oil. When the dough is no
longer loose, make a ball of it and push it out with the palm of the hand, fold
over the edge and press again.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPAkzzmLBEGKR2cT_1_q-umee3XIH26T13lv2R142u1PDhP4KQZ-m6PxgnKRaYV1un3w2b9yxb6sW0M2FbYUjXfaWeBvFYDsMl7J-7P3dsCfSkY_s_mADcimb7gADkCQld4GajAKLa381/s1600/5BE09384-56E3-4BD3-834A-CB176240B005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPAkzzmLBEGKR2cT_1_q-umee3XIH26T13lv2R142u1PDhP4KQZ-m6PxgnKRaYV1un3w2b9yxb6sW0M2FbYUjXfaWeBvFYDsMl7J-7P3dsCfSkY_s_mADcimb7gADkCQld4GajAKLa381/s200/5BE09384-56E3-4BD3-834A-CB176240B005.JPG" width="200" /></a><span style="font-family: "times new roman" , serif;"></span><br />
<span style="font-family: "times new roman" , serif;"><span style="font-family: "times new roman" , serif;"><br /></span></span>
<span style="font-family: "times new roman" , serif;">Fold
and push the dough for about 5-10 minutes. If you want to use a pastry machine
to crumble the dough, it is generally enough for 5-6 minutes to knead. There is
no need for a machine. Your hands can do it perfectly!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">The
dough is finished when it is elastic, soft and not stuck on the hands.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">If
it is too dry, add a little water, start with about 1 tbsp. If it feels too
wet, powder some flour and work it together into a ball. It is too dry if there
is flour remaining around the dough that it is unable to absorb.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">When
the dough is ready roll it to a ball and let it rest in a covered bowl in the
refrigerator for 30 minutes. Then it's time to roll out the dough.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoD5gzAy19O0X2k2fCMRIz0oRz_qpE2-wwtdHmVHxekLm99QWIpLRaQ3RMaRvg2oeQvLxail0d0gbh-ZO1nsJllyPnFITBkC6L_JlQdEp3YiEppUr8UvRzmplNx8qRAYm3Keme3GcB8_-9/s1600/94D9599B-2577-44F1-A0CA-E86ABAEA7D70.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoD5gzAy19O0X2k2fCMRIz0oRz_qpE2-wwtdHmVHxekLm99QWIpLRaQ3RMaRvg2oeQvLxail0d0gbh-ZO1nsJllyPnFITBkC6L_JlQdEp3YiEppUr8UvRzmplNx8qRAYm3Keme3GcB8_-9/s200/94D9599B-2577-44F1-A0CA-E86ABAEA7D70.JPG" width="200" /></a></div>
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<span style="font-family: "times new roman" , serif;">If
you do not have a pasta machine it is still easy to make pasta.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">Roll
out the dough thin with a rolling pin, about 1 1/2 millimeter on flour board.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">Then
cut out the pasta type you want. If I make Tagliatelle or Spaghetti I stretch
it bit by bit with my fingers after I have cut the lengths to make it a bit
thinner. Careful to not break them.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlE-9PDaHhzmK6VRY7Gxj2uMW07bPazOYkDqipNEISG3COsOswkT4jxPPioPg4DtF6RivOfRI-nB3kmsx-lxoiKONZyV54tQOKex-EnBp3bKcr3nOLBCjyZTkFVTo2Qg4JFLkLu6mHncR/s1600/63FE27C2-4D07-4B5B-B064-6D85743F43CE.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlE-9PDaHhzmK6VRY7Gxj2uMW07bPazOYkDqipNEISG3COsOswkT4jxPPioPg4DtF6RivOfRI-nB3kmsx-lxoiKONZyV54tQOKex-EnBp3bKcr3nOLBCjyZTkFVTo2Qg4JFLkLu6mHncR/s200/63FE27C2-4D07-4B5B-B064-6D85743F43CE.JPG" width="200" /></a><span style="font-family: "times new roman" , serif;"></span><br />
<span style="font-family: "times new roman" , serif;"><span style="font-family: "times new roman" , serif;"><br /></span></span>
<span style="font-family: "times new roman" , serif;">When
making pasta pads cut out squares and place a small click filling in the
middle, moisten the edges and fold over. Press the edges with a fork.<o:p></o:p></span></div>
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</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">It
is fun to make all kinds of pasta shapes!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">Boil
salted water and put in the pasta. The cooking time of the pasta varies
depending on the thickness and variety it is.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">The
pasta pads are ready as they float to the surface, which usually takes between
3-6 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "times new roman" , serif;">Spaghetti
and Tagliatelle start to finish after about 2-5 minutes, taste them early so
they do not overcook.<o:p></o:p></span></div>
<br />
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div>
<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-56695184789748037502018-10-08T05:27:00.001-07:002020-03-28T10:36:02.612-07:00Scones with various fillings<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvHOaOHMLMCAD82D_BtzogzRdjNoTiHQF-vtKpj5aSpEB31yYpD8tWfm1TTkmelF-eAv1TGHuXV5yXj8lrNO3fA-Lg1_G4zRsVda7CvdvySR_49Wup1Ny7sbkGJ-bCea7GPA6h05Di5Qg/s1600/8068FA75-5A1F-4C62-8167-63113A1BBAF5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvHOaOHMLMCAD82D_BtzogzRdjNoTiHQF-vtKpj5aSpEB31yYpD8tWfm1TTkmelF-eAv1TGHuXV5yXj8lrNO3fA-Lg1_G4zRsVda7CvdvySR_49Wup1Ny7sbkGJ-bCea7GPA6h05Di5Qg/s320/8068FA75-5A1F-4C62-8167-63113A1BBAF5.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Scones with various fillings<o:p></o:p></span></b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hPQPwhnSPvsZz3jI0qyO-_ribF7OKFJcEvAlWzQcmXy_dkWUXheP5woIKpX2xYNKZKlfsUTX0DhusTEYNIgHtspGY8NMjtkJDv5hqsvw2oLEVMPC5in1jE_KRWPC1fV3b9pAhskF7KuF/s1600/E9B36D3E-3335-401B-AA76-6C51490074DE.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hPQPwhnSPvsZz3jI0qyO-_ribF7OKFJcEvAlWzQcmXy_dkWUXheP5woIKpX2xYNKZKlfsUTX0DhusTEYNIgHtspGY8NMjtkJDv5hqsvw2oLEVMPC5in1jE_KRWPC1fV3b9pAhskF7KuF/s200/E9B36D3E-3335-401B-AA76-6C51490074DE.JPG" width="200" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Ingredients:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">2 1/2 dl wheat flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">2 tsp baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">50 grams grated cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">50 gr <span style="mso-spacerun: yes;"> </span>butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">1 dl milk<o:p></o:p></span></div>
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<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWT-7i_gno9eI_3VLTLUUO2qReDXAXNQ-NLfDhyFZFYt9sFGBVoZu6eRMxbSUReqmGMg_cS2ApKs2vXVuRb-QsxEtEKU0b3CO0idhvZl-guGeQTUPoowWEG-4r1dQcmE2nGrvqGcV-Kpr/s1600/E640025E-589D-4CE9-B994-5148FE7715FE.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1280" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWT-7i_gno9eI_3VLTLUUO2qReDXAXNQ-NLfDhyFZFYt9sFGBVoZu6eRMxbSUReqmGMg_cS2ApKs2vXVuRb-QsxEtEKU0b3CO0idhvZl-guGeQTUPoowWEG-4r1dQcmE2nGrvqGcV-Kpr/s200/E640025E-589D-4CE9-B994-5148FE7715FE.JPG" width="200" /></a><br />
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<b>Fillings:</b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
For fillings you can do anything you like really. This time I used vegetables and berries. But you could do bacon and cheese. Cutting the bacon to small pieces and frying, shredding the cheese. </div>
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<b><br /></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Blueberries, </b><b>Strawberries, </b><b>Vegetables like green, red, yellow peppers, herbs like cilantro </b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Directions:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Set the oven to 225 Celsius
degrees.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Mix flour and baking
soda, and mince the butter in it. Mix and stir in the milk while working the dough.</div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Stir until everything
has mixed, stir in the fillings last.</span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpIFfnaEc2fF_Rm5TivxnPraybP6dAH1MEwDqUwbpY_xOlRGXsm0FfX72I74Fr5j8XyNxIeEWmELwNtzhK0_0HNm03_I48r60IeH6UdibnEVCpfHyikhvXw9oUIHdPXr4sXyNnCnCLJKB/s1600/DA6248F5-32AC-452D-BE39-5422C4865BC2.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpIFfnaEc2fF_Rm5TivxnPraybP6dAH1MEwDqUwbpY_xOlRGXsm0FfX72I74Fr5j8XyNxIeEWmELwNtzhK0_0HNm03_I48r60IeH6UdibnEVCpfHyikhvXw9oUIHdPXr4sXyNnCnCLJKB/s200/DA6248F5-32AC-452D-BE39-5422C4865BC2.JPG" width="200" /></a><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;">I made a few with blueberries, a few with strawberries, a few with vegetables.</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Then put the dough
into muffin cups (please put the muffin cups in a muffin iron to prevent the scones from flowing.)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Bake for 10-13
minutes, or until the scones have become golden brown. Serve immediately with
butter, cheese and some marmalade.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">One batch makes about 6 big
muffins<o:p></o:p></span></div>
<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-15045406163149809372018-10-08T04:54:00.002-07:002019-04-07T06:16:04.799-07:00Cinnamon rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKo2qQaaNjs64E4wCNmzojP-aLPjxdIU23MLDGnOxtV5IP_r7chl_BAFt_zQIhrPIR7aC1nwAnM63ho0_Y_sIFaQgQtonyJsN27j7zam-B3LBOJK-Qvo7vIVcYqFfU6Rcu_mg8N7nGseNw/s1600/IMG_7529+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKo2qQaaNjs64E4wCNmzojP-aLPjxdIU23MLDGnOxtV5IP_r7chl_BAFt_zQIhrPIR7aC1nwAnM63ho0_Y_sIFaQgQtonyJsN27j7zam-B3LBOJK-Qvo7vIVcYqFfU6Rcu_mg8N7nGseNw/s400/IMG_7529+%25281%2529.jpg" width="400" /></a></div>
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<br /></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><b><br /></b></span>
</div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Cinnamon
rolls<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">50 g yeast<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">5 dl milk<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">150 g butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">1 1/2 dl sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">1 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">2 tsp grinded cardamom<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">15-16 dl wheat flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br />
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Filling:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">200 g butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">1 1/4 dl sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">1 dl of brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">2 tbs cinnamon<o:p></o:p></span></div>
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<br /></div>
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<b><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Brushing:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">eggs, pearl sugar<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqklgfxuZ2Se6w6CWpJW4zOdzcS8EolK4EnjEUblRxAstsK2CE-HKAO-OEXN0HmeHMcYqvsDZGaYEnCP2Ek8SQ2OI5KnYYjsOD9QTEmS0UDCpswAUg4YrevCtvOpowbbdcf9NXQ-Ear3fB/s1600/0818A489-5C1A-430E-8566-C798C97253B0.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqklgfxuZ2Se6w6CWpJW4zOdzcS8EolK4EnjEUblRxAstsK2CE-HKAO-OEXN0HmeHMcYqvsDZGaYEnCP2Ek8SQ2OI5KnYYjsOD9QTEmS0UDCpswAUg4YrevCtvOpowbbdcf9NXQ-Ear3fB/s200/0818A489-5C1A-430E-8566-C798C97253B0.JPG" width="200" /></a><b><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"></span></b><br />
<b><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><b><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><br /></span></b></span></b>
<b><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Directions:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Mince yeast in a bowl. Heat the milk to 37 degrees Celsius and pour over
the yeast. Stir until dissolved.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4EZrdngqbuuYsDx7iIhglAcfY_QEOomuVy4K7UfJAbyZ55K-VY5NU8gTZeoPzHT8KCIR30-EAG7xB7PsP12EBTcCvLwlwaP8EX-1AGNZE20xplaggWQLqDImkihXSKPzWeIN_OIfX_8S/s1600/8395294B-F08A-47C0-A98F-BE1B4F2E188B.JPG" imageanchor="1" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4EZrdngqbuuYsDx7iIhglAcfY_QEOomuVy4K7UfJAbyZ55K-VY5NU8gTZeoPzHT8KCIR30-EAG7xB7PsP12EBTcCvLwlwaP8EX-1AGNZE20xplaggWQLqDImkihXSKPzWeIN_OIfX_8S/s200/8395294B-F08A-47C0-A98F-BE1B4F2E188B.JPG" width="200" /></a><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><br /></span></span>
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Add butter and let it melt. In a bowl add the milk and butter, add,
sugar, salt, cardamom and most of the flour. Work the dough well. With machine
10 minutes or 15 minutes by hand. Cover the bowl with dough with plastic wrap.
Let the dough rest to rise for 30 minutes.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Make the filling: stir together butter, sugar, brown sugar and cinnamon.
Bring the dough on floured baking table and divide into two pieces.<o:p></o:p></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWUlV5kbTxRw7aSHzGfCQdReJLHqGc3bq19Q4ae5C4dICThGM2Xk9Sc7c2JHe7PIDQswLVb_Lc0EYfmz6ISeWT1xpGVEdrMeuvfM2926-2PpPVMeQjm8CvyOt82LWukxo0_iu4Q4sForV/s1600/445A3A51-BA3A-449B-9832-5FBF768DD611.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWUlV5kbTxRw7aSHzGfCQdReJLHqGc3bq19Q4ae5C4dICThGM2Xk9Sc7c2JHe7PIDQswLVb_Lc0EYfmz6ISeWT1xpGVEdrMeuvfM2926-2PpPVMeQjm8CvyOt82LWukxo0_iu4Q4sForV/s200/445A3A51-BA3A-449B-9832-5FBF768DD611.JPG" width="200" /></a><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
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<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Work the risen dough on the baking table and divide into four pieces.
Roll each piece into a rectangle. To make the filling, spread the butter
over the dough and sprinkle the entire surface with sugar, brown sugar and
cinnamon.<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVz-pjQdwpVpTHTIH7_5QSEeGrRBcr8OGPFZr3746zCaiVrmQyprgjh8JEXxh1qxDcqiAA4KZxPyKanXvxyqclG3kVsudTHnI2AWZZjDewDRr8gr8dkldLnCxvMyDwUIwF-LLf0MRQoXJ/s1600/IMG_7511+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="848" data-original-width="1600" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVz-pjQdwpVpTHTIH7_5QSEeGrRBcr8OGPFZr3746zCaiVrmQyprgjh8JEXxh1qxDcqiAA4KZxPyKanXvxyqclG3kVsudTHnI2AWZZjDewDRr8gr8dkldLnCxvMyDwUIwF-LLf0MRQoXJ/s200/IMG_7511+%25281%2529.jpg" width="200" /></a><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><br /></span></span>
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Roll the dough into a cylinder shape, starting with the bottom edge, and
then cut into 10-12 slices.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Place the slices onto a greased baking tray or do like me, place them in
cupcake cups on the tray and let rise for another 30 minutes.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJP4nWUxC_RD5d3201gZweSepKbZNiFat-8hezmqp0WZefNwIw7gcF8wjCSi4mwRW9djMceGC-ZRP_Dz4_NL01YJKwbPPhtgNSCS7K08TICEAylwaC7cxHrdkk-WBnBmQOvw1zldl2qiG/s1600/7D5941FD-2DBA-4034-A894-9FBC6A610CE8.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJP4nWUxC_RD5d3201gZweSepKbZNiFat-8hezmqp0WZefNwIw7gcF8wjCSi4mwRW9djMceGC-ZRP_Dz4_NL01YJKwbPPhtgNSCS7K08TICEAylwaC7cxHrdkk-WBnBmQOvw1zldl2qiG/s200/7D5941FD-2DBA-4034-A894-9FBC6A610CE8.JPG" width="200" /></a><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;"><br /></span></span>
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">Brush with eggwash and sprinkle with pearl sugar and bake in the middle
of the oven for 225 Celsius degrees, 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="font-family: "times new roman" , serif; mso-ansi-language: EN-US;">(about 45-50 pieces depending what size you like)<o:p></o:p></span></div>
</div>
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<br />Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0tag:blogger.com,1999:blog-3310692147768224981.post-4094241929014832902018-09-10T02:08:00.002-07:002018-09-11T23:45:55.556-07:00Overnight Oats<div style="color: #454545; font-family: ".SF UI Text"; font-size: 17px; font-stretch: normal; line-height: normal;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28tPE-a9SW8xeHrTrwID6cE5mWBcWREdLikDTXQLOHCUVjZm4H-34_F8-65fXzs3ufET8f9HuSgtLW0QpGQHk5ewRKw9t-38HLV2DvrBPy8J-_pkQb0BOJ422Z5cYzoz8pbfGgJA3L-QY/s1600/42668798-BF12-4DE6-8012-25D9698C57E9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28tPE-a9SW8xeHrTrwID6cE5mWBcWREdLikDTXQLOHCUVjZm4H-34_F8-65fXzs3ufET8f9HuSgtLW0QpGQHk5ewRKw9t-38HLV2DvrBPy8J-_pkQb0BOJ422Z5cYzoz8pbfGgJA3L-QY/s320/42668798-BF12-4DE6-8012-25D9698C57E9.JPG" width="320" /></a></div>
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Overnight Oats!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">The last week I tried
a new type of breakfast, an idea from my daughter Frida from the USA. Overnight
Oats! Yes, that is right, these are not desserts, but breakfast made from
Oatmeal! It is so quick, healthy
and easy. I just prepare the base the night before and put the topping on in
the morning. It is like porridge from oatmeal but without cooking. You can use any yogurt, milk, oatmilk, "sourmilk" like the norwegian/swedish kulturmjölk/kefir in the base. The consistency will vary in creaminess. Just test what is to your liking. </span></div>
<div class="MsoNoSpacing">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjlE6YxXReB7NJzHM3Bbsuvf8ut7Sdk-HUWseBkhGd_dlT0TwujDeDhjxXgu0BCjMHoOKMcA-GE2QM7lZ6yBdYvRxEB5S68evFIubxYdKrl4o-Iap0TbBQpoy45tfrS0M2Qij199tps7X/s1600/065F35BE-8430-4C69-956F-97450DD4AD6A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjlE6YxXReB7NJzHM3Bbsuvf8ut7Sdk-HUWseBkhGd_dlT0TwujDeDhjxXgu0BCjMHoOKMcA-GE2QM7lZ6yBdYvRxEB5S68evFIubxYdKrl4o-Iap0TbBQpoy45tfrS0M2Qij199tps7X/s200/065F35BE-8430-4C69-956F-97450DD4AD6A.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFFPFVgkMdCHLXEwI6jEzVH6Rj-znhrOYvOW9io7mLZzgkjXqsEKQTT8KoWSgT1nUDx_iY2QHvH9IC0HtEIm_XE7jKPbmxgsFAvp5AJa5em0UGg7Q-HFxNPxKClkYv6094PRuKCveZ4xQ/s1600/4050B392-B9AF-4EE2-9C54-DCC3B7AAA78E.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFFPFVgkMdCHLXEwI6jEzVH6Rj-znhrOYvOW9io7mLZzgkjXqsEKQTT8KoWSgT1nUDx_iY2QHvH9IC0HtEIm_XE7jKPbmxgsFAvp5AJa5em0UGg7Q-HFxNPxKClkYv6094PRuKCveZ4xQ/s200/4050B392-B9AF-4EE2-9C54-DCC3B7AAA78E.jpg" width="200" /><b><span lang="EN-US"></span></b></div>
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<br /></div>
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<b><br /></b></div>
<b>Directions: </b><br />
<div class="MsoNoSpacing" style="font-stretch: normal;">
Mix the ingredients
for the base in a container or jar and place in the refrigerator overnight. In
the morning add the topping and eat. You can let the imagination run loose
when it comes to taste in the base or for toppings. You don´t need a
topping like I have here. My daughter who is an athlete use to mix protein
powder in. </div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrI4JFggFmmbirmRHjiM24TjdwSRFaPrSYW5EQ9B3YtjNjyVDTGU_zUyf6SIxlVxbVx8WziqCAV68LacwAS3BtXRfKfQ4onz2ZiXILV83unnM1Yz2XHsejfy3Da4ytEC0JwH7VLt4ef02K/s1600/22172760-BAF1-4E39-A3F6-F5F6EBF1E474.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrI4JFggFmmbirmRHjiM24TjdwSRFaPrSYW5EQ9B3YtjNjyVDTGU_zUyf6SIxlVxbVx8WziqCAV68LacwAS3BtXRfKfQ4onz2ZiXILV83unnM1Yz2XHsejfy3Da4ytEC0JwH7VLt4ef02K/s200/22172760-BAF1-4E39-A3F6-F5F6EBF1E474.JPG" width="200" /></a><b><span lang="EN-US"></span></b></div>
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<b><b><span lang="EN-US"></span></b></b></div>
<div class="MsoNoSpacing" style="display: inline !important;">
<b><b><span lang="EN-US">Variation #1</span></b></b></div>
Overnight oats<br />
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Base</span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oats<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl yogurt
naturell (or swedish or norwegian kulturmjölk/kefir)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbs honey<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 ts vanilla extract
or vanilla sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br />
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b>
<b><span lang="EN-US">Topping<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Apple<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Banana<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Roasted pumpkin seeds<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">
</span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Roasted coconut flakes<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxOUiytOGBW3m6NcACoUrXdrloTuwVj6anU9ma7YUSIUH9YAJRo2D1RSZ1ApBEwVqHfjw53E6O0aYECVpLSQK0orhQO9rqUvQVv_Ml-sdCqRB1aO74DF7ADtzP3vWwf4BVu9hW1xAkkOGD/s1600/AF89A1CE-EFDB-4126-9427-347CBC0EF85E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxOUiytOGBW3m6NcACoUrXdrloTuwVj6anU9ma7YUSIUH9YAJRo2D1RSZ1ApBEwVqHfjw53E6O0aYECVpLSQK0orhQO9rqUvQVv_Ml-sdCqRB1aO74DF7ADtzP3vWwf4BVu9hW1xAkkOGD/s200/AF89A1CE-EFDB-4126-9427-347CBC0EF85E.jpg" width="200" /></a><span lang="EN-US"><b>Variation #2</b><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Overnight oats <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Base<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oats<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl yogurt
naturell ( or swedish or norwegian kulturmjölk/kefir)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">2 tbs milk<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 ts Cocoa no sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbs honey<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 ts vanilla extract
or vanilla sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Topping<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Strawberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Raspberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Nuts<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Raisins<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Grapes<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Roasted coconut flakes<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9jgaUWrEyEccakCEGFx9Z8098If-WYq8a8yj-zhXn6nwRRbjHJrQu1LMucZpSBxAQ9BiFS-nR5xKDc5BXowYIF7XL5U_1sXxFfJdjYtvsfemGKqm_JiFLN-t1V3gD7GumaJcPcs6mNBf/s1600/5E958EFE-8228-4836-BB39-117E1D801A00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9jgaUWrEyEccakCEGFx9Z8098If-WYq8a8yj-zhXn6nwRRbjHJrQu1LMucZpSBxAQ9BiFS-nR5xKDc5BXowYIF7XL5U_1sXxFfJdjYtvsfemGKqm_JiFLN-t1V3gD7GumaJcPcs6mNBf/s200/5E958EFE-8228-4836-BB39-117E1D801A00.jpg" width="200" /></a><b><span lang="EN-US">Variation #3<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Overnight oats <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Base</span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oats<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl yogurt
naturell ( or swedish or norwegian kulturmjölk/kefir)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">2 tbs milk<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbs honey<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 ts vanilla extract
or vanilla sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Topping<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Blueberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Banana<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Raspberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Nuts<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Raisins<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
</div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVUul-SY7tIJj3LzUdtqr4LHCbIMdXxjYYbjdWIBkmr-jKYQVvfp_7oGEi3eQ-7BxvD7S-gVkd0PpC1N4-G1M3BMNSr5WL6xKlRJrwqw1Jie8hMvLxY8xWzCpGZGd3PCzb0N-h_7UdY6c/s1600/7FD2A851-B6C2-454D-B383-965A66E220DD.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVUul-SY7tIJj3LzUdtqr4LHCbIMdXxjYYbjdWIBkmr-jKYQVvfp_7oGEi3eQ-7BxvD7S-gVkd0PpC1N4-G1M3BMNSr5WL6xKlRJrwqw1Jie8hMvLxY8xWzCpGZGd3PCzb0N-h_7UdY6c/s200/7FD2A851-B6C2-454D-B383-965A66E220DD.jpg" width="200" /></a><b><span lang="EN-US">Variation #4<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Overnight oats <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Base</span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oats<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl milk<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbs honey<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 ts vanilla extract
or vanilla sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Topping<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Apple<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Banana<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Nuts<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Raisins<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4R4LQesCN1yIKcN7f_vutVxi_N5b8i2pEI6Peir7ByJnf8AONkvAG0nOzoJ6tH9GKQKs0ZXrS9kKgkieBsvTVaUnjM9lHeK1UncFpxfZTlAuMEVQpwsZ_fiigc1EriAjxGPb0cuQInN4/s1600/EA38753A-EBC9-425B-AA4E-3D5EC495CAD9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4R4LQesCN1yIKcN7f_vutVxi_N5b8i2pEI6Peir7ByJnf8AONkvAG0nOzoJ6tH9GKQKs0ZXrS9kKgkieBsvTVaUnjM9lHeK1UncFpxfZTlAuMEVQpwsZ_fiigc1EriAjxGPb0cuQInN4/s200/EA38753A-EBC9-425B-AA4E-3D5EC495CAD9.jpg" width="200" /></a><b><span lang="EN-US">Variation #5<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Overnight oats <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Base</span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oats<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oat milk<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbsp cocoa<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbs honey<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 ts vanilla extract
or vanilla sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Topping<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Strawberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Banana<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Nuts<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPoAoo1jGcDOfBgFSmH4AqrIehrxtB3Stv69GyWk8Aa7TTWZIjSXspE2ZNvwOILl5IqMjYEM6yDARBQXnqSpH6MTKYKNUM_qHD-vwDqFVe3MFCTo9_Ap9pvpQ3kigfnY7hAsfikJyos-h/s1600/30F96CFC-C25F-47F3-95A5-B0D34A4E41F7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPoAoo1jGcDOfBgFSmH4AqrIehrxtB3Stv69GyWk8Aa7TTWZIjSXspE2ZNvwOILl5IqMjYEM6yDARBQXnqSpH6MTKYKNUM_qHD-vwDqFVe3MFCTo9_Ap9pvpQ3kigfnY7hAsfikJyos-h/s200/30F96CFC-C25F-47F3-95A5-B0D34A4E41F7.jpg" width="200" /></a><b><span lang="EN-US">Variation #6<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Overnight oats <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Base<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oats<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl creme fraiche<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbs honey<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 ts vanilla extract
or vanilla sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Topping<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Raspberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Banana<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Almonds<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMR7OxqSqY2vz5GwndPLq9GzeY_n4Jz_8xpNdaKE8vYLhM_A-tQGEmBWTywGWlz9YlFwTaZQB3jsFwyNDLxpRDU0HpNWAFGI7GIiOzFDDWodn6cFHpGUUPn_YQwUrsFAMi3Ze5hOJsnqY/s1600/4B19BE28-D74E-4442-9C13-347D550F4273.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMR7OxqSqY2vz5GwndPLq9GzeY_n4Jz_8xpNdaKE8vYLhM_A-tQGEmBWTywGWlz9YlFwTaZQB3jsFwyNDLxpRDU0HpNWAFGI7GIiOzFDDWodn6cFHpGUUPn_YQwUrsFAMi3Ze5hOJsnqY/s200/4B19BE28-D74E-4442-9C13-347D550F4273.jpg" width="200" /></a></div>
<b><span lang="EN-US">Variation #7<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Overnight oats <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Base<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oats<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oat milk<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbsp cocoa<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbs honey<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 ts vanilla extract
or vanilla sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Topping<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Strawberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Raspberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Banana<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Nuts<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
</div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xB-Y6UVcYPuLB0souSXDAAlzaw8xF5DzRQfxprTs3LP28419lPCdyDgeJMmpTBPe8TRuARNMdiDUh9F7evthun-m_lI1bUqFKW5oBKF-lCjDTMrr-CTkvPp47JdjgoZaKBZtBulh4_Hx/s1600/001A22B7-8E71-4B62-88D8-04A8871F4D0F.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xB-Y6UVcYPuLB0souSXDAAlzaw8xF5DzRQfxprTs3LP28419lPCdyDgeJMmpTBPe8TRuARNMdiDUh9F7evthun-m_lI1bUqFKW5oBKF-lCjDTMrr-CTkvPp47JdjgoZaKBZtBulh4_Hx/s200/001A22B7-8E71-4B62-88D8-04A8871F4D0F.jpg" width="200" /></a><b><span lang="EN-US">Variation #8<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Overnight oats <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Base<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oats<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl yogurt
naturell ( or swedish or norwegian kulturmjölk/kefir)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Sapphron<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbs honey<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 ts vanilla extract
or vanilla sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US"><br /></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><span lang="EN-US">Topping<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Strawberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Raspberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Banana<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Grapes<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Nuts<o:p></o:p></span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZreGBHoI9PZAa9TZzER_EZYqtdeJMnP-CACrwgPq2eMBhygqC91BQYCGTDxRu6oJ9kzp08g_38ggDJe1ROyuJwmmbqcOemQ4xZ_MU08Ac6PpaMBXcmibZaVEeXpmLjP9_sZPlpo0P34lD/s1600/42B0507A-1086-4591-899E-C78510B2D51F.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZreGBHoI9PZAa9TZzER_EZYqtdeJMnP-CACrwgPq2eMBhygqC91BQYCGTDxRu6oJ9kzp08g_38ggDJe1ROyuJwmmbqcOemQ4xZ_MU08Ac6PpaMBXcmibZaVEeXpmLjP9_sZPlpo0P34lD/s200/42B0507A-1086-4591-899E-C78510B2D51F.JPG" width="200" /></a></div>
<b>Variation #9<o:p></o:p></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Overnight oats <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b>Base<o:p></o:p></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl oats<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
1 tbs peanut butter</div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 tbs honey<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">1 ts vanilla extract or vanilla sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal; min-height: 20.3px;">
<br /></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b><br /></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<b>Topping<o:p></o:p></b></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Strawberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Raspberries<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
Blueberries</div>
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US">Green and red Grapes<o:p></o:p></span></div>
<span lang="EN-US"></span><br />
<div class="MsoNoSpacing" style="font-stretch: normal;">
<span lang="EN-US"><span lang="EN-US"></span></span></div>
<div class="MsoNoSpacing">
</div>
<br />
<div class="MsoNoSpacing" style="-webkit-text-stroke-width: 0px; color: #454545; font-family: ".sf ui text"; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="margin: 0px;">
Roasted Coconut flakes</div>
</div>
</div>
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<span lang="EN-US">
</span></div>
<div class="MsoNoSpacing">
<br /></div>
</div>
Ohemma Bjørghttp://www.blogger.com/profile/07289222847580220020noreply@blogger.com0