Pretzel bites

Pretzel bites:

• 1 pre-made ball of pizza dough (I used half of this: https://masqueradedinner.com/blog/cheese-pizza.)

• 1 l water

• 2 tbsp baking soda

• 1-2 tbsp coarse sea salt

How to:

Pretzel bites

Boil the water with baking soda and preheat the oven to 230°C.

Cut the dough into 4 smaller balls of dough. Roll them out with your hands on a lightly floured surface and form a 2cm wide log shape.

Cut this into 2cm pieces. Roll them slightly between your hands to form balls.

Once the water is boiling, place 5 to 7 balls in the water at a time. After 20 to 30 seconds, they will float to the surface. Remove them with a slotted spoon and place onto a parchment lined baking sheet.

Add sea salt to the top and carve a cross slit on the top of the pretzel with a sharp knife.

Do this with all of the pretzel bites, then bake for 15 minutes until golden brown. 

Serve with honey mustard.

Chard Spinach

Chard spinach:

• 200g spinach

• 1-2 tbsp olive oil

• 1 clove of garlic (sliced)

• 1 squeeze of lemon

• salt & pepper to taste

How to:

Chard spinach:

Start by frying the slices of garlic until they are fragrant, add the spinach and cook it until it has all wilted. Then squeeze a little bit of lemon on top and add salt & pepper to taste.

Cleambread

Amount (12 buns) :

For the bread dough

• 500 grams wheat flour

• 25g fresh yeast 

• 2.5 dl milk

• 1 tsp sugar

• 1 egg

• 80g butter melted + extra butter for brushing the dough 

• 0.5 teaspoon salt

For the filling:

• 100g butter

• 2 tbsp gochujang

• 2 tbsp sesame seeds

• 2 cloves of garlic

How to:

For the bread dough:

Warm the milk until it is 37 celsius degrees. Mix in the sugar and the yeast.

Stir until the yeast has dissolved into the mixture. In a mixing bowl, add the flour, the  yeast + milk mixture, the egg, salt and butter. Using a stand mixer or your hands, mix well until the mixture forms a dough. Knead the dough for a few minutes on the countertop.

Place the dough back into a lightly greased mixing bowl and cover it with a clean towel. Let it double in size (around 90 mins). Use this time to make the filling for the bread rolls. 

Take out the dough, and on a lightly floured surface, knock out the air, and roll out the dough with a rolling pin until it is around 1cm thick and roughly shaped like a rectangle.

Spread out the filling over the rolled out dough.

Roll up the dough and using a knife or pizza cutter cut the dough into 3 cm wide strips. Stack them in a baking pan or cake tin. 

Do not stack them too tight, give the rolls a little space to rise.

Keep the cake tins in a warm place, covered with a clean tea towel to rise for the second time for 1 hour. During this time, preheat the oven at 180C.

Once proofed, brush the tops of the dough with melted butter and transfer to the preheated oven. Bake for 20-30 minutes until golden brown. Once baked, brush with more melted butter right after you take the rolls out of the oven.

For the filling:

Combine all the ingredients listed and keep aside to use while shaping the dough. Proceed with the steps as explained above.

Chili Cheese Fries

Ingredients (1 tray) :

Chili Cheese Fries:

• 1 dl mayonnaise 

• 1 tbsp pickled jalapeños

• 1 fresh jalapeño

• 500 g frozen french fries

• 1 dl grated gruyère

How to:

Chili Cheese Fries:

In a food processor, blend the mayo and pickled  jalapeños until itäs smooth. Add a little bit of water if needed. Slice the fresh jalapeño thinly.
Fry or bake your french fries according to the packaging. Then drizzle the hot fries with the jalapeño-mayo and top it off with the grated cheese and fresh jalapenos. Serve right away.

Cam’s Fough Facon

Ingredients (1 tray) :

Facon:

• 2 pieces rice paper 

• 1.5 tbsp soy sauce

• 1 tbsp olive oil (or cooking oil of choice)

• 1 tbsp maple syrup 

• 0.5 tsp liquid smoke 

• 0.5 tsp garlic powder

• 0.5 tsp onion powder 

• 0.5 teaspoon smoked paprika

• 0.5 teaspoon ground black pepper

Recipe from: https://sweetsimplevegan.com/

How to:

Facon:

Preheat the oven to 200°C and line a baking sheet with parchment paper or a silicone mat. 

Stack two sheets of rice paper on top of one another. Using sharp scissors or kitchen shears, carefully cut both of the stacked sheets into 6 strips. If there are small tears here and there, it is not an issue! Keep the two pieces stacked on top of one another and set aside. Continue until you have cut all of the rice paper. 

In a large shallow bowl or pan, whisk together all of the ingredients for the marinade. Set aside. Prepare a second large shallow bowl or pan, add in warm water.

Keeping the two strips stacked, dip them into the water for about 15 seconds. You don’t want the rice paper to soften up like you are making spring rolls, but rather to keep its stiff shape and just begin sticking to one another. If it is not fully stuck together, no worries, it will stick as it bakes. Shake off excess water.

Dip the “fused” pair of rice paper strips into the marinade and coat generously. No need to shake off excess marinade. Transfer it to the baking lined sheet.

Repeat with additional rice paper/rice paper strips until your baking sheet is filled. 

Bake for 7 minutes and then remove the pan from the oven and carefully flip the bacon with tongs. The bacon will seem soft and loose, but don’t worry, this is only the halfway point. Place the baking sheet back into the oven and bake for an additional 2-5 minutes, or until crispy. If you would like for it to have a slight chew, you can bake it enough to where the edges are crispy and the inside is chewy! 

Remove from the oven and cool completely. The bacon will continue to crisp up as it cools.

Repeat with the remaining strips until you have baked all of the bacon. Enjoy!

Turkish delight

Ingredients (1 tray) :

Sugar syrup

• 9 dl white granulated sugar

• 3.75 dl water

• juice of 0.5 lemon

Thickening paste

• 3 dl cornstarch

• 1tsp cream of tartar

• 2.5 dl cold water

Hot water for paste

• 5 dl water

• 1 dl pomegranate concentrate

Dusting

• 0.75 dl cornstarch

• 0.25 dl icing sugar, plus extra for dusting surfaces 

Equipment

• 1 A4 size foil tray

• Sunflower oil for the tray

• parchment paper

How to:

Turkish Delight:

In a small pot, cook the sugar, lemon juice and 2.5 dl water on a medium heat while stirring until the sugar dissolves.Increase the heat and bring to a boil. Boil until the sugar syrup reaches soft ball' stage (115C). Set aside.

In a medium pot, dissolve the cornflour with the cream of tartar in 2.5 dl cold water.

In a kettle, bring the last 5 dl of water to boil. Gradually pour the boiling water into the medium pot of cornflour mixture, whisking all the time until thick and lump free.

Pour the hot sugar syrup in stages into the cornflour mixture as well, whisking very well. Scrape down the sides with a spatula. Mix well until smooth and lump free.

Cook the Turkish delight mixture on a low heat for an hour. It is important to whisk it at regular intervals.

When the mixture is cooked, add in the pomegranate concentrate and mix well.

Lightly oil a foil tray with a little sunflower oil and pour the mixture in. Smooth out the surface and leave to set for 12 hours.

Mix the last bit of cornflour with the icing sugar for dusting the surfaces.

Dust a large piece of parchment paper with icing sugar and turn the Turkish delight onto it. Dust a large knife with icing sugar and cut the Turkish delight into blocks.

Sprinkle over the cornflour icing sugar mixture and store in an airtight container.

Terry’s favourite yoghurt (greek yoghurt)

Ingredients (1l) :

Greek yoghurt:

• 1l milk (3%)

• 0.75 dl yoghurt (with live/active cultures)

• honey

• berries

How to:

Greek yoghurt:

Place milk in a medium pot and heat to around 90°C (85-93°C). Stir frequently to prevent a skin from forming. Transfer the pot with milk to an ice bath and cool the milk to around 40°C (37-43°C).

Then pour 1dl of the warm milk into a medium pot. Mix in plain yogurt, stirring until yogurt is well blended. Add remaining milk and mix well, and cover with a lid.

Turn the oven to 50°C and when temperature is reached, place the pot in the oven. Then immediately turn off the oven and let the bacteria do its yogurt making magic for 4 to 8 hours (or overnight).

If you don’t want greek yogurt you can eat like this, otherwise continue on with the recipe. 

To strain the yogurt, line a mesh sieve with cheesecloth (or paper towels, coffee filters etc), and pour yogurt in. Place over a large bowl and let strain in the fridge for a few hours (or overnight), until it reaches a consistency you like. 

Serve with honey and berries. :)

Candy Sushi

Ingredients (2) :

Candies:

• 2 swedish fish

• 2 tsp nerds

• 5 marshmallows

• 2 sour belts

• 2 candy strings

How to:

This is not really a recipe but I thought it was fun to do. ^^

Maki:

(1) Cut a marshmallow in two, roll a candy belt aorund each piece and add 1 tsp of nerds on top.

(2) Roll a sour belt around a marshmallow.

Nigiri:

Put a swedish fish on a marshmallow and tighe it with a candy string.

Mozambique: Grilled Piri Piri Shrimp

Ingredients (4) :

Piri-Piri:

• 1 red onion peeled and roughly chopped

• 0.5 head of garlic cloves peeled and roughly chopped

• 10 African bird's eye chillies stems removed

• 1 red bell peppers seeds removed and roughly chopped

• 1 ripe tomatoes skins removed and roughly chopped

• 2 tablespoons olive oil

• juice and zest of 1 lemons

• 1 tbsp white wine vinegar

• 1 tbsp sugar

• 0.5 tbsp salt

• 0.5 tsp cracked black pepper

• 1 bay leaves

• 0.5 tbsp dried oregano

• 0.5 tbsp smoked paprika

Shrimp:

• 450g, frozen large shrimp , thawed, peeled, tails still on

• skewers

How to:

Piri-piri:

Combine all the ingredients in the bowl of a food processor/blender and mix until all the ingredients are finely chopped and the mixture is quite saucy.

Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.

After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.

Pour into jars/bottles and keep in the refrigerator.

Shrimp:

Pat shrimp dry and place in a medium bowl. Add 2 tbsp piri piri sauce and mix. Refrigerate to marinate at least 30 min.

Preheat barbecue to medium-high. 

Put the shrimp on skewers and grill until they turn pink. Transfer to a platter and serve.

Lime Popsicle

Ingredients (6) :

Popsicle:

• 1 dl lime juice

• 1 dl siple syrup

• 4 dl water

• 6 slices of lime

How to:

Popsicle:

Add 1 slice of lime to each of the popsicle molds. Stir the rest of the ingredients in a bowl and pour them into the containers as well. Freeze for at least 4hours.

Die hard: Twinkies

Ingredients (10) :

Cake:

• 4dl cake flour or (4 dl wheat flour - 4tbsp wheat flour + 4 tbsp cornstarch)

• 2 dl sugar

• 0.5 tbsp baking powder

• 0.5 tsp salt

• 0.25 tsp baking soda

• 110g butter (room temperature)

• 1 dl buttermilk or (1dl milk + 1tsp fresh lemon juice)

• 1 tbsp oil

• 3 egg yolks

• 2 egg whites

• 2 tsp vanilla extract

Filling:

• 1 egg white

• 0.5 dl sugar

• 0.25 tsp cream of tartar

• 110 g unsalted butter (room temperature)

• 0.5 tbsp vanilla extract

How to:

Cake:

Turn the oven to 160 C. 

Whisk together all the dry ingredients. Add butter, buttermilk and oil, beat until smooth. Add egg yolks and vanilla and beat again until smooth and light.

In a separate bowl, whip egg whites to stiff peaks, then fold it into the batter. Fill the mold ⅔  way and bake in the oven for about 20 minutes. Let them cool down completely.

Filling:

Combine egg whites and sugar, whip until white and start to thicken. Add butter, 1 tbsp at a time until super thick and light. Lastly add vanilla. 

Pipe into the twinkies by making 3 insertions from the bottom.

Recipe: BA Test Kitchen - Pastry Chef Attempts to make gourmet twinkie

Saffron biscotti

Ingredients (20) :

Biscotti:

• 50 g butter

• 0.25 g saffron

• 0.75 dl sugar

• 1 egg

• 2.5 dl wheat flour

• 0.5 tsk baking powder

• 0.5 dl pistachios, chopped

How to:

Turn the oven to 175˚C.

Melt the butter in a small pan, add the saffron and pour it into a medium sized bowl and let it cool down a bit. Add the egg and sugar and mix well.

In a separate bowl, mix flour, baking powder and pistachios then add the dry mixture to the wet one. Mix until a nice soft dough forms. Divide into two parts, and roll them out to two 20cm logs and put them onto a parchment covered baking sheet. 

Bake in the middle of the oven for 15 minutes. Then take them out and let them cool down for the same amount of time. 

Lower the temperature to 100C. 

Cut the logs into 1.5 cm thick slices, and put them back onto the baking sheet. Dry the biscottis in the middle of the oven for about 1 hour, turning them over half way through.

Wingspan eggs

Ingredients (20) :

Eggs:

• 20 Almonds

• 50g German nougat

• 150g white chocolate

• food coloring: pink, green, blue

How to:

Shape the nougat around the almond and into an egg shape. Put in the freezer for 30 minutes. 

Melt the white chocolate and divide it into 4-5 small bowls. Add food colorings to all of them. (Use just the tiniest bit, because the eggs are supposed to be very  light colored.) Dip the eggs into the chocolate and let them dry on parchment paper in the freezer.

Corn on the Cob

Ingredients (4 servings) :

Corn:

• 4 corn on the cob

• 1 garlic clove

• peel of half a lemon

• 2 tbsp parsley, nicly chopped

• 1 tsp salt

• 50 g butter

• 50g finely grated parmesan cheese

How to:

Boil the corn in a large pot until they are almost completely finished (for about 8-9 minutes). Rinse them in cold water.

Peel and finely grate the garlic and the lemon. Mix garlic, lemon peel, parsley, salt and butter in a small-medium bowl. 

Add all the parmesan cheese except for 1dl to the butter mixture. 

BBQ or grill the corn in the oven on 200C until it has a nice colour. (You can even pan fry it). Add some butter mixture and decorate with more parmesan cheese and parsley. Enjoy!

Goldfish Crackers

ingredients (4dl):

Cracker:

• 100 g Sharp Cheddar Cheese, Shredded

• 50g Butter, Cut Into Cubes

• 1.5 dl Flour

• 0.5 tsp Salt

• 1 tbsp Cold Water

How to:

Crackers:

Pulse everything (except water) together in the food processor until the dough resembles coarse sand.

Pulse in water, 1 tsp at a time.

Remove dough from the processor, wrap in plastic, and chill for 20 minutes.

Roll out the dough and cut into desired shapes. (I made a fish shaped “cookie cutter” out of a soda can). Place on a parchment paper lined baking sheet.

Bake at 175 degrees C for about 15 minutes, or until crispy.

Elderflower Lollipop

ingredients (8-10 lollipops):

Lollipop:

• 5-7 dl icing sugar or lollipop mold

• 2 tsp elderflower extract 

• 60 ml water

• 200 g sugar

• 60 ml white corn syrup

• lollipop sticks

• elderflower, for decorating

How to:

To prepare your lollipop mold, line a baking tray with parchment paper and then spread an even layer of icing sugar so that it is about 1 cm thick. Use a flat water glass about 5 cm across and press this into the icing sugar at intervals, making sure the impression is level (if you make a mistake, you can always loosen the icing sugar and start again.) Place one end of a lollipop stick into each depression.

Place the water, sugar and corn syrup in a medium saucepan and bring to a boil over high heat without stirring.  Occasionally brush the sides of the pan with water to prevent any sugar splashes from sticking and crystallizing.  

Cook the sugar until it reaches a temperature of 145 C as measured on a candy thermometer (the sugar should not change colour).  Remove the pan from the heat and stir in the elderflower concentrate.  Work quickly to carefully ladle the hot sugar into each depression, so that it fills it and covers the lollipop stick. Sprinkle the lollipops with elderflowers. Let the lollipops cool completely. 

 Lift the lollipops out of the icing sugar and gently tap off any icing sugar stuck to them.  Use a damp paper towel (cool water) to wipe the icing sugar side of the lollipop and then immediately dry that side with a dry paper towel.  Wrap the lollipops individually if you wish.

The lollipops will keep for up to a month, well-wrapped at room temperature.

Strawberry Tanghulu

ingredients (6 skewers with 4 berries):

Tanghulu:

• 0.5 dl water

• 4 dl sugar

• 0.5 dl + 1 tbsp corn syrup

• strawberries

• skewers

How to:

Add sugar, water and corn syrup to a small saucepan and bring it to boil. Bring it to 150c (using a candy thermometer). Put the strawberries (or any other fruit) on the skewers and dip it in the hot sugar syrup then put i on a prepared baking sheet to harden.

Khanom Chan (Thai layered cake)

ingredients ():

Khanom chan:

• 1 dl sweet rice flour 

• 1 dl tapioca flour

• 0.75 dl sugar

• 2 dl canned coconut milk

• 0.25 dl water

• 0.5 tsp pandan essence

• green food coloring (optional)

How to:

Add coconut milk, water and sugar to a small saucepan. Heat on low and whisk until the sugar has dissolved. (Make sure the mixture is not warm, because that will activate the tapioca flour.)

Add the flour mixture to a bowl and gradually add coconut mixture while mixing with whisk to break up any flour clumps. Divide mixture into two bowls. In one bowl, whisk pandan essence and food coloring until well combined.

Prepare a steamer pot. Wrap the lid with a clean kitchen towel and secure with a rubber band on the handle. Oil a silicone mold and place it into the steamer pot and heat for 5 minutes. (Either use a big 10x10 cm mold or do as I did and use praline molds).

Depending on the size of your mold, you’re going to want to add different amount of batter. I’m using very small mold so I made each layer about 3mm thick. Start with your green batter, add as much you want and cover with the lid and steam for 5 minutes, or until the layer is set. Than pour the same amount of the white batter on top, cover and steam for 5 minutes. Repeat the process, alternating the batters and steaming each layer for 5 minutes. After the last layer is poured, allow to steam for 10 minutes.

Remove the mold from the pot and allow to cool completely. Flip the cake onto a board and serve! :) 

Mima’s Moon Pie

ingredients (8):

Cookies:

• 230 g butter (softened at room temperature)

• 60 g Powdered sugar

• 125 g wheat flour

• 120 g graham flour

• 1/4 tsp salt

• 1/2 tsp baking powder

• 1 teaspoon vanilla extract

Filling:

• 1 unflavored gelatin envelope

• 200 g sugar

• 1 tbsp light corn syrup

• 1/4 tsp salt

• 0.75 dl water

• 230 g chocolate (finely chopped)

• 1 tbsp coconut butter

How to:

Cookies:

Preheat oven to 175 C and line a large baking sheet with parchment paper.

In the bowl, mix the butter and sugar on medium speed until light and fluffy. In another bowl mix the wheat flour, graham flour, salt, baking powder and vanilla. Add the dry ingredients to the butter and beat until the dough comes together and looks uniform. Form the dough into a disc and wrap in plastic wrap. Refrigerate for about 20 minutes.

Transfer the dough to a lightly floured work surface and roll until it is about 5mm thick. Use a 7.5 cm round cutter or glass to cut out the cookies from the dough. Re-roll the scraps and continue cutting until you have 14-16 cookies. Use a thin spatula to transfer the cookies to the prepared baking sheet/sheets. 

Bake for about 12 minutes, or until the cookies are golden brown and set. Let cool on the baking sheet for 10 minutes before transfering them to a wire rack to cool completely.

Marshmallow filling: 

Put the gelatine envelope in some water and put to the side.

Combine the sugar, corn syrup, salt and water in a medium saucepan and set over medium heat. Cook, stirring occasionally, until the mixture reaches 115 C. With the mixer on low speed, slowly add the hot sugar in a steady stream down the side of the mixer bowl. When fully incorporated, increase the mixer speed to high and beat until the marshmallow is fluffy and thick.

When the cookies are completely cool, pair them by size. Transfer the marshmallow to a large pastry bag. Pipe 2-3 tablespoons of the filling onto one side of each pair of cookies. Pipe it within about 1 cm of the edges. Place the other cookie on top to make a sandwich (the cookies are a bit fragile so you don’t want to press on the sandwich too much to get the filling to the edge). Pop the sandwiches in the fridge for about 10 minutes to allow the marshmallow to set.

Chocolate coating: 

Add the chocolate and shortening to a heatproof bowl and put it over a water bath. Stir until the chocolate is melted and smooth. To dip the sandwiches, use a fork and let the excess chocolate drip off, then transfer to a wire rack set over a piece of wax paper. When you’ve dipped all of the sandwiches, transfer to the refrigerator to set. Once set, transfer the moon pies to an airtight container and store in the refrigerator.

Rosehip Soup with Almond Biscuits

ingredients (1 l):

Rosehip Soup:

• 7 dl rosehip (fresh or thawed)

• 1.5 l water

• 1-2 dl sugar 

• 1.5 tbsp potato starch + cold water

Almond Biscuits:

• 100 g almond paste

• 0.5 dl sugar

• 1 egg white

How to:

Soup:

Add  water and  rosehip to a large pot, bring it to a boil and let it simmer for about 15 minutes. Remove the pot from the heat and with a hand mixer mix everything until smooth.

Then strain the mixture through  a fine meshed strainer into a clean pot. Add sugar (according to taste). Blend the potato starch with some water and whisk it into to soup. Warm the soup again until the first bubbles appear then remove it from the heat.

The soup can be served warm or cold. (I prefer cold).  Add some almond biscuits and enjoy!

Biscuits: 

Turn oven to 180 C.

Mix together the almond paste and the sugar with an electric mixer. slowly add the egg white, only little bit at a time. Blend until smooth and free from lumps.

Pour the mixture into a piping bag and pipe small dots onto a parchment  lined baking sheet. Put it in the oven for about 10 minutes, or until they are golden brown and then let them cool on the baking sheet.