adamsgaard.dk

tadd recipes - recipes - various cooking recipes
(HTM) git clone git://src.adamsgaard.dk/recipes
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(DIR) commit b2c9d37049d6fe27ea509f892ea35d2ca0557896
(HTM) Author: Anders Damsgaard <anders@adamsgaard.dk>
Date: Mon, 4 Jan 2021 10:11:16 +0100

add recipes

9 files changed, 206 insertions(+), 0 deletions(-)
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(DIR) diff --git a/dhal.md b/dhal.md
t@@ -0,0 +1,28 @@
+# Ingredients
+2 onions
+2-3 garlic cloves
+1 piece of ginger (or 2 tbsp of dried ginger)
+3-4 potatos
+4 carrots
+2 tbsp olive oil
+2.5 dl red lentils
+2 tbsp curry powder (hot)
+1 tsp cumin powder
+1 tsp coriander powder
+4-6 kaffir lime leaves (or substitute with 3 laurel leaves)
+1 can of chopped tomatos
+1 can of coconut milk
+1 vegetable boullion cube
+2 red chilies
+1 organic lemon (both skin and juice used)
+salt and pepper to taste
+
+# Procedure
+1. Peel and chop onion and garlic into fine pieces. Peel the ginger, and grate it.
+2. Peel potatos and carrots, and cut them into pieces of 1 cm width
+3. Get a large pot and fry onion and garlic in olive oil on medium-high heat
+4. Pour in the rest of the ingredients (except for lemon skin and juice) and mix well
+5. Let boil on low heat for at least 45 minutes
+6. Grate the outside of the lemon and cut it in half
+7. Add the grated skin and squeeze the juice into the pot
+8. Add salt and pepper to taste, and optionally adjust consistency by adding a bit of water
(DIR) diff --git a/falafel.md b/falafel.md
t@@ -0,0 +1,30 @@
+# Ingredients
+- 400 g dry chickpeas
+- 1 bunch of parsley
+- 1 whole garlic onion
+- 1 whole onion
+- 75 g tahini
+- 1 tsp. baking powder
+- 1 tsp. whole koriander seeds
+- 1 tsp. cumin (spidskommen)
+- Juice from half a lemon
+- 1 tbsp salt
+- 1l oil for frying, e.g. rapeseed oil
+
+# Procedure
+1. Rinse the chickpeas thoroughly and soak them overnight. Pour
+away the water next day and check carefully for small rocks.
+
+2. Run the chickpeas, garlic, and onion through a meatgrinder or
+foodprocessor and mix with the remaining ingredients.
+
+3. Shape into small balls each approximately 25 g in weight. Squeeze
+them thoroughly with hands.
+
+4. Fry in hot oil on high heat setting.
+
+# Tips
+- Use "natron" or baking powder for an airy, round falafel
+- Soak the chickpeas between 12 and 16 hours
+- Never put flour in falafel
+- Fry them in taste-neutral oil like rapeseed oil or sunflower oil
(DIR) diff --git a/flatbread.md b/flatbread.md
t@@ -0,0 +1,19 @@
+# Ingredients
+- 1 kg unbleached wheat flour
+- 14 g dry yeast
+- 30 g salt
+- 0.5 l lukewarm water
+- 30 g sugar
+- 1 can chickpeas
+- 1 tbsp. whole koriander seeds
+- 1 tsp cumin (spidskommen)
+
+# Procedure
+1. Mix flour, yeast, salt, sugar, and water and knead to dough.
+2. Discard water from chickpeas and put them in the middle of the dough.
+3. Grind koriander seeds and put them and other spices into dough.
+4. When the dough is smooth, roll it into sausage shape.
+5. Cut into ~13 slices
+6. Shape slices into larger, flat pieces
+7. Optionally freeze some of the dough
+8. Bake flat bread in oven directly on the grill at 245 degrees for 3-4 min
(DIR) diff --git a/hummus.md b/hummus.md
t@@ -0,0 +1,23 @@
+# Ingredients
+- 1 can of chickpeas
+- 4 tbsp olive oil
+- 1 tbsp lemon juice
+- 2 tbsp tahin (sesame paste)
+- 0.5 tsp cumin (spidskommen)
+- 0.5 tsp salt (after taste)
+- Some chilli powder after taste
+- Some boiling water
+
+# Instructions
+
+1. Discard water from chickpeas, but save it as it might be needed
+later for stirring into hummus.
+
+2. Pour chickpeas and other ingredients into bowl and use immersion
+blender to mix. Add chickpea water until consistency is right.
+Add a little boiling water if needed.
+
+3. Adjust taste with salt and lemon juice and serve immediately
+with carrots, cucumber, and bell pepper cut into rods. Or with
+toasted bread.
+
(DIR) diff --git a/pancakes.md b/pancakes.md
t@@ -0,0 +1,6 @@
+11 pancakes (approx. 4 people, 8 pancakes)
+
+1. 4 eggs are mixed together with 150 g flour
+2. Melt 25 gr of butter on one or two pans
+3. Add melted butter, 3 dl milk, a touch of salt, and 1 tbsp of sugar
+4. Fry pancakes (they don't need more butter for frying)
(DIR) diff --git a/pizza_dough.md b/pizza_dough.md
t@@ -0,0 +1,48 @@
+# Pizza dough
+
+## Ingredients
+- 320 ml cold water
+- 8 g yeast
+- 1 g sugar
+- 2 tbsp olive oil
+- 500 g tipo 00 flour, or tipo 0
+- 7 g salt
+
+## Procedure (begin ~3 h before dinner)
+1. Mix water, yeast, sugar, and olive oil bowl and stir until yeast and sugar is dissolved
+2. Add flour and salt mix
+3. Knead with machine on low speed for 5 mins
+4. Knead with machine on fast speed for another 5 to 10 mins, until the dough slips the sides of the bowl and is smooth
+4. Put dough into tightly closed container or cover with cling film
+5. Let dough rise on the kitchen table for approximately 1 hour
+6. Cut dough into 4 portions, and shape into balls by stretching surface
+7. Optionally add a little olive oil so it doesnt stick to surface
+8. Let rise under cover for 1 to 2 hours
+9. Flatten each dough ball by poking it and stretching with hands
+
+
+# Sourdough pizza
+
+https://www.cathrinebrandt.dk/hjemmelavet-pizzabund-med-surdej/
+
+## Ingredients
+- 330 g cold water
+- 450 g tipo 00 flour, eller tipo 0
+- 100 g sour dough
+- 10 g salt
+
+## Procedure (begin evening before between 18:00 and 20:30)
+1. Mix water and sour dough
+2. Add flour and salt
+3. Knead for 10 to 15 mins (first 5 mins slow speed, afterwards fast), until the dough slips the sides of the bowl and is smooth
+4. Put dough into tightly closed container or cover with cling film
+5. Fold dough in container
+6. Let rise on kitchen table for 30 min
+7. Fold dough in container once more
+8. Let rise on kitchen table for 1-3 h
+9. Put dough into fridge overnight
+10. Turn on oven 1 h before baking
+11. Pour out dough on flour-covered kitchen surface
+12. Cut into four pieces, stretch surfaces into ball shape
+13. Let rise for 30 min while the other pizza ingredients are prepared
+14. Flatten each dough ball by poking it and stretching with hands
(DIR) diff --git a/pizza_sauce.md b/pizza_sauce.md
t@@ -0,0 +1,10 @@
+# Ingredients
+- 1 glass "pomodoro passata" or "passata di pomodoro" (don't use
+ chopped or fresh tomatos)
+- 3 cloves of garlic, pressed or finely chopped
+- 1 tbsp dried oregano
+- 1 tbsp dried basilikum
+- Salt and pepper to taste
+
+# Procedure
+Mix ingredients in bowl with spoon.
(DIR) diff --git a/pointed_cabbage_fried.md b/pointed_cabbage_fried.md
t@@ -0,0 +1,16 @@
+# Ingredients
+- 30 g butter or rapeseed oil
+- 1 organic lemon
+- 1 pointed cabbage
+- a bunch of nuts, for example kashew
+- coarse salt
+- pepper
+
+# Procedure
+1. Melt butter on large pan, medium-hot temperature
+2. Cut lemon in half and put on pan with cutted surface downwards
+3. Peel off 2-3 of the outermost layers of the cabbage and divide in for parts along its length axis
+4. Place cabbage quarters on pan and fry for 15 minutes
+5. Turn cabbage quarters every ~5 minutes for even brownness
+6. Take off heat, sprinkle lemon juice from fried lemons over cabbage
+7. Add chopped nuts on top, add salt and pepper
(DIR) diff --git a/spelt_buns.md b/spelt_buns.md
t@@ -0,0 +1,26 @@
+# Ingredients
+- 15 g yest
+- 475 g cold water
+- 650 g fine whole-grain spelt flour with baking steel or 200 g
+ whole-grain flour and 500 g wheat flour in normal oven.
+ Grains and seeds can substitute 50 g of flour
+- 15 g salt
+- 3 tbsp lemon juice (can be omitted)
+- 1 tbsp olive oil (can be omitted)
+
+# Procedure
+1. Put water in bowl, dissolve yeast in it
+2. Add remaining ingredients
+3. Knead for 5 mins in kneading machine
+4. Remove bowl from machine
+5. Let dough rest for 5 mins
+6. Stretch dough 10 times with a wet hand by lifting sides 20-30 cm and turning it over
+7. Repeat 5 and 6 three times
+8. Let rise under tight cover on kitchen table for four hours
+6. Turn on oven at 250 degree one hour C before baking with baking steel or stone
+7. Spread graham flour on the working surface, pour out the dough on top, and
+ cover the dough surface with more graham flour
+8. Cut the dough into squares and place on baking sheet with graham flour
+ surfaces facing up and down
+9. Bake on pizza stone or baking steel until golden brown (approx 5-6 mins)
+