Mad reels
Frozen Pistachio, Date and Yogurt Chocolate Bites 🤗
Ingredients: - 1 cup roasted pistachios (+ more topping) - 1 cup pitted dates (6-8) - 1 cup nonfat Greek vanilla yogurt - 1-2 tablespoon saffron honey - 1 teaspoon sea salt (+ more topping) - 1-2 cups dark chocolate chips
Simply combine all ingredients except for the chocolate chips into a food processor and blend until smooth and creamy. Pipe the mixture into silicone mold half-spheres (or take large rounded spoonful sized portions, and place on a sheet of parchment paper) and then freeze overnight. Properly melt the chocolate, fully cover the frozen bites, placing them on a sheet of parchment paper and quickly topping them with chopped pistachios and a sprinkle of sea salt (before the chocolate hardens). Enjoy promptly or store in an airtight container in the freezer.
https://www.instagram.com/p/DDf0UwHR0t_/
dadl snack
hyldeblomst saft
ice tea
ingefær slik
lemonade
varm chokolade
dressing
https://www.instagram.com/p/CwdAKKIsyvW/
It took everything in me to not make a joke about a word that rhymes with “yum”
Ingredients - Mayo (2 cups) - Ketchup (1/4 cup) - Unsalted Melted Butter (4 tbsp) - Rice Vinegar (2 tbsp) - Garlic Powder (1 tbsp) - Smoked Paprika (1 tbsp) - Sugar (1.5 tbsp) - Salt (to taste) - Pepper (to taste)
flæskesteg
Pork Belly Basics 🤩
https://www.instagram.com/p/CzLfnwLSDnx/
You all asked so it’s time we give you our step-by-step guide to nailing crispy pork crackle in the oven every time. Recipe below ⬇️
- Score the rind on a diagonal without piercing through to the meat
- Place in to an oven tray rind side up
- Pat the rind dry with paper towels
- Heavily salt the rind with quality salt flakes, then massage it into all the score marks
- Place the salted pork belly in the top of the fridge uncovered overnight ** This process helps draw the excess moisture from the rind. You can also pat dry a few times throughout this part and re-season for even better results.**
- Remove the pork belly from the fridge and pat as dry as possible again with paper towels
- Flip the pork belly over and deeply score the meat then season with you favourite pork flavours
- Flip back over and place on to a wire roasting rack
- Lightly brush with olive oil and add salt to the rind
- Place in to a preheated fan forced oven at 200C for roughly 1 hour
- Remove and place in the bench to rest for a minimum of 15 minutes
- Slice, serve and enjoy 🥰
focaccia
focaccia 2
https://www.instagram.com/p/CtGsdzTNDT-/
100% Hydration Focaccia - the fluffiest & lightest focaccia you‘ll ever make! ☁️
There‘s two ways to get a dough to 100% hydration. One is mixing all water and flour at once, do an autolyse and build strength during folds. For this version you need a strong flour with at least 12.5% protein, better 13%+. The other one is building strength through the mixing of only about 75-80% water and flour and add the remaining water when gluten has already developed, this process is called bassinage and enables you do build these doughs with less protein strong flours.
There‘s no need to go to 100%, you can easily make the same recipe with 80-85% only and it will be a great focaccia! It‘s fun though to create these glass like crumbs! 🤗💎
Here I am showing you the first version, a version where the dough does most of the work itself and through time.
Ingredients
100% bread flour or tipo 00/0 or type 405/550 (min. 12.5% protein, I used Edeka‘s type 405 flour with 13% protein) 100% water 22% levain 2.2% salt 2% olive oil
Mix water and flour and let sit for 1-2h. Mix in starter until fully incorporated and let rest for 40min. Mix in salt and olive oil and let rest for 30min. It‘s important to choose a mixing style here that also builds gluten like the rubaud method and try to really punch air and strength into the dough by slapping and pulling it. I mixed for about 2-4min at each step. I then did 5-6 folds every 20-30min. Keep your hands wet when touching the dough! 🤗💦 At about 4-5h I put the dough into an oiled container and the fridge for 12-48h. Take out and let about double in size and feel wobbly which took me about 4h. Note, my kitchen had about 20-22°C both days, if your kitchen is warmer, reduce the time before the fridge and it’ll also be quicker to double after. Drop into an oiled baking pan and let sit for 30min. Top with oil, herbs, seeds & salt and dimple excessively. The dimpling not only creates the nice bubbles on top but also massages oil and herbs into the dough and will give you more taste in the crumb. 🤗 Bake for 10min at 260°C and 10-15min at 230°C. Brush with more olive oil right after baking to get that beautiful shine! ✨
hyldeblomstsaft 2
kartoffel scarpaccio
kartoffel suppe
Loaded Potato Soup 🥔
https://www.instagram.com/p/DCuIvITPAc-/
INGREDIENTS * 4 slices bacon, diced * 2 tablespoons unsalted butter * 1 small onion, finely chopped * 2 celery stalks, finely chopped * 2 tablespoons all-purpose flour * 4 cups chicken stock * 1 cup whole milk * 1 cup heavy cream * 4 russet potatoes, peeled and diced into 1/2-inch cubes * 1 teaspoon paprika * 1 teaspoon chicken bouillon powder * Salt and freshly pepper, to taste * 2 cups Tillamook cheddar cheese, shredded (divided) * For topping: sliced scallions, sour cream, extra cheddar
kartofler
100 LAYER POTATOES 3/5
https://www.instagram.com/p/DEFmdUiMD9f/
Ingredients: Pommes pave (4 portions)
6 Large potatoes (Maris piper) 250g Butter Salt + pepper
Start by clarifying your butter. Add the butter to a cold pan and slowly bring to the boil, you want to remove the scum that comes to the top and leave the milk solids to sink to the bottom. The clear butter you’re left with is what you want. Line an oven dish with parchment paper. Start layering your thinly sliced potatoes, brushing each layer with clarified butter and a little seasoning. Place a pan on top of the layered potatoes to weigh them down. Cook in the oven at 160C for 2 hours. The potato should be soft throughout and crispy on the outside. Press lightly and leave in the fridge overnight to press. Portion when cold. Brush with clarified butter and roast in the oven at 220c for 15 minutes or until golden brown all over. Steak au poivre (2 portions)
2 Sirloin steaks 1 Shallot (diced) 1 Garlic (diced) 30g Green peppercorns 30g Butter 100ml Cognac 200ml Beef sauce 100g Double cream
Start by seasoning your steak on all sides, go heavy on the pepper. (make sure it is room temperature) Sear in a hot pan. Give each side approx. 2 minutes, add the butter and baste for another minute. Leave to rest and make the sauce. Cook the shallot and garlic first, followed by the green peppercorns. Next, flambe the Cognac. Add all the remaining ingredients. Carve the steaks. Plate up and cover in peppercorn sauce.
kartofler 2
SUPER CRISPY POTATOES
This potato cooking technique is so key, and I love using this types of potatoes for hashes, fancy brunch or breakfasts, any time you want a super crispy potato. I learned this lesson from @kenjilopezalt from his video on @seriouseats on YouTube.
For the full ratio, check out the recipe on the YouTube video. Let me know if you want it and I can DM the link to the video
ingredients: water salt baking soda potatoes
Notes: -I used Yukon gold potatoes, russets also work nicely -boiling potatoes will release some of the moisture from the potato which is what we want, before we bake em -I added microplaned Parmesan cheese, this is optional, but it’s more flavour and more surface area that can potentially crisp up
Baked in the oven at 425°F (convection on) - this circulates hot air better
kylling kebab
lemonda 2
Brazilian Lemonade 🇧🇷 🍋🟩
https://www.instagram.com/p/DFle9S_Pyux/
Don't ask me why it's called lemonade when the recipe uses limes 🙃
This seems to be a pretty traditional way of making the drink based on the recipes I've come across. Although, I am not Brazilian so maybe there's some things I could have done differently
My advice is to consume the drink the same day you make it because I let mine sit in the fridge for a couple days and tried it again and it was 2-3x more bitter than when I originally tasted it 😝
I also recommend trying substituting sweetened condensed coconut milk if you want to switch up the flavor profile a bit. Either way I thought the drink was delightful and a nice balance of sweet & tart
Ingredients: - 1 can/cup sweetened condensed milk - 3 juicy limes (quartered) - 2 cups cold water - 2 cups ice
mad science
Every cuisine has its own ‘Holy Trinity’! 🌎✨ While the French start with Mirepoix 🥕🧅🌿 (onion, carrot, celery), other countries have their own base for building deep flavors:
🇮🇹 Soffritto – Onion, carrot, and celery sautéed in olive oil. 🇪🇸 Sofrito – Tomato, garlic, onion, and bell pepper. 🇺🇸 Cajun Holy Trinity – Onion, bell pepper, and celery. 🇮🇳 Tadka – Garlic, onion, spices, and ghee. 🇨🇳 Chinese Aromatics – Ginger, garlic, and scallion.
No matter where you cook, a great dish starts with the right foundation! What’s your favorite flavor base? Comment below!
okse kefta
paprika dip
https://www.instagram.com/p/CvpUl4aMsSM/
Paprika Dip ➡️Zutaten: 4 Paprika 2 Knoblauchknollen 200g weiße Bohnen 130g Feta 2 El Honig 2 El Olivenöl Paprikapulver Pfeffer Chiliflocken ➡️Topping: Olivenöl, Honig, Dill ➡️ Paprika und Knoblauch bei 220 Grad 20 Minuten backen