Desserts & Chocolate Archive - BUGInamnam https://buginamnam.com/en/category/opskrifter/desserter-og-chokolade/ - Food, Design & Travel Inspiration Tue, 24 Dec 2019 16:00:16 +0000 en hourly 1 https://wordpress.org/?v=7.1.4 https://buginamnam.com/wp-content/uploads/2019/11/cropped-forsidenP-32x32.png Desserts & Chocolate Archive - BUGInamnam https://buginamnam.com/en/category/opskrifter/desserter-og-chokolade/ 32 32 172743855 soft caramels https://buginamnam.com/en/bloede-karameller/?utm_source=rss&utm_medium=rss&utm_campaign=bloede-karameller https://buginamnam.com/en/bloede-karameller/#respond Wed, 18 Dec 2019 20:37:15 +0000 https://buginamnam.com/?p=3891-en Very delicious soft caramels dipped in dark chocolate. Very easy to make. This is the first time I make toffee since I was a child, I feared a little that it was difficult and they would be rock hard, but it was super easy and they were as soft as I wanted. I was a little curious to taste since I do not use milk products / butter, but they were really good with Naturli's Vegan block and whippable soy cream (is available, inter alia, in SuperBrugsen, Føtex and Facts) I think it is extra delicious to dip them in chocolate. Even using I only dark chocolate as there is milk in, but also think they would taste super good with milk chocolate. Hvis de ikke dyppes... Read more

Indlægget soft caramels blev vist første gang den BUGInamnam.

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Very delicious soft caramels dipped in dark chocolate. Very easy to make.

This is the first time I make toffee since I was a child, I feared a little that it was difficult and they would be rock hard, but it was super easy and they were as soft as I wanted. I was a little curious to taste since I do not use milk products / butter, but they were really good with Naturli's Vegan block and whippable soy cream (is available, inter alia, in SuperBrugsen, Føtex and Facts)

I think it is extra delicious to dip them in chocolate. Even using I only dark chocolate as there is milk in, but also think they would taste super good with milk chocolate. Hvis de ikke dyppes i chokolade vil jeg anbefale at man pakker dem i enkeltvis i noget papir da de er en smule fedtede.

Print recipe

RECIPE – Cream Caramels

INGREDIENTS

100 (g). vegan blok (or butter)
2,5 dl whippable non-soy cream (or whipping cream)
250 (g) sugar
130 g lys Sirup
1 tsp vailjesukker

Molten chocolate to dip in ( I use Callebaut 2815 there is 57,7%)

APPROACH

  • Melt the butter in a pan
  • Add the remaining ingredients
  • Cook, uncovered, for about 30 minutes the temperature is 124 ° C
  • The mixture should boil and bubble
  • Pour the mixture into a small form, covered with wax paper
  • I used a small metal tray 15×25 cm
  • Leave the mixture to cool and cut into squares
  • Still caramels in the fridge / freezer before being dipped in chocolate
  • Melt and tempered chocolate (see below)
  • Dip each and place on baking paper or silicone mat

CHOCOLATE TEMPERING– Dark Chocolate

  • Heat half the chocolate over a water bath to 45-50 ° C (must not be above 50 ° C then crystallising the)
  • Pour the rest of the chocolate in, and pipes and tubes and let the temperature drop to 29 ° C
  • Pour/Set possibly then in chocolate melts and keep the temperature constant
  • Warm up to a maximum of 31-32 ° C , get the temperature of 34 ° You have to start over again

CHOCOLATE TEMPERING – Light Chocolate

  • Warm half the chocolate over the water bath for 45 °C
  • Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 27 °C
  • Pour/Set possibly then in chocolate melts and keep the temperature constant
  • Warm up to a maximum of 29-30 °C , get the temperature of 32 ° You have to start over again

CHOCOLATE TEMPERING– White Chocolate

  • Warm half the chocolate over the water bath for 40-45 °C
  • Pour the rest of the chocolate in, and pipes and tubes and let the temperature drop to 27 ° C
  • Pour/set possibly then in chocolate melts and keep the temperature constant
  • Warm up to a maximum of 28-29 °C , If the temperature above 31 ° C will have to start all over again

Indlægget soft caramels blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/bloede-karameller/feed/ 0 Helle Abild 3891 Meteor Stone (marshmallow stone) https://buginamnam.com/en/meteorsten-skumfidus-sten/?utm_source=rss&utm_medium=rss&utm_campaign=meteorsten-skumfidus-sten https://buginamnam.com/en/meteorsten-skumfidus-sten/#respond Tue, 26 Dec 2017 13:56:38 +0000 http://buginamnam.com/?p=2325-en A really fun thing to do with kids, my son and I have baptized them Meteor Stone Because these marshmallow balls are rolled in liquorice powder we think they look like stone, vi synes også meteorsten er er sjovt navn fordi stenene ikke vejer noget 🙂 Skumfidus/marshmallows er en rigtig sjov ting at lave, there is no chemistry professor of the process of making them, and the way of consistency changes on, therefore it is fun for kids and the young at heart like me :). The mass can be difficult to manage when you have to spread it out, but in this version where you roll lumps all ages join. You can add flavor as desired, here we made them with liquorice concentrate,... Read more

Indlægget Meteor Stone (marshmallow stone) blev vist første gang den BUGInamnam.

]]> A really fun thing to do with kids, my son and I names them Meteor Stone

Because these marshmallow balls are rolled in liquorice powder we think they look like stone, We also think the meteor rocks are fun name because the stones do not weigh anything 🙂

Marshmallow / marshmallows is a really fun thing to do, there is no chemistry professor of the process of making them, and the way of consistency changes on, therefore it is fun for kids and the young at heart like me :). The mass can be difficult to manage when you have to spread it out, men i denne version hvor man ruller klumper kan alle aldre være med.

You can add flavor as desired, here we made them with liquorice concentrate, but you can use any flavor concentrates and there are many natural. Jeg bruger aldrig selv syntetisk smag eller farvestoffer i mine mad og kager.

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RECIPE – Marshmallow/Marshmallows

INGREDIENTS

2 packages isinglass (20 small sheet)
400 (g) sugar
200 ml water / 2 DL
Powdered sugar or glucose tablets to roll in
Licorice Powder to roll in
1 bottle of liquorice concentrator (have used here Tørsleffs)

Other flavors proposals:
Grain from a vanilla bean or 2 tablespoons vanilla sugar
2-3 tablespoons Raw licorice powder from Bulow
1 small bottle of caramel extract from Øtkers

APPROACH

  • Dissolve gelatin in water, lower one plate at a time into the water so that they are not sticking together (CA 10 My in water)
  • Sprinkle a baking sheet or silikoneark well with icing sugar and some licorice powder so it's ready
  • Mix water and sugar in a saucepan and heat
  • Stir in the sugar mass and heat to approximately 130 ° c so that all the water has evaporated
  • Wring water from husblasen and have it ready
  • When the sugar mixture has cooled down a bit to around 100 ° C start by whipping
  • Put husblasarkene in during whipping
  • Whisk the mass in 10 My to it will be very “fluffy” and white
  • Spread the mass quickly onto the baking pan with a spatula, sprinkle with icing sugar and liquorice
  • Take powdered sugar on your hands and take pieces of the mass up and form “meteorstenene” one at a time
  • Roll the mixture of icing sugar and some licorice powder
  • Ask balls in the refrigerator for a few hours
  • Store in a closed / airtight container


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Indlægget Meteor Stone (marshmallow stone) blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/meteorsten-skumfidus-sten/feed/ 0 Helle Abild 2325 Nougatmats https://buginamnam.com/en/nougatmaatter/?utm_source=rss&utm_medium=rss&utm_campaign=nougatmaatter https://buginamnam.com/en/nougatmaatter/#comments Mon, 25 Dec 2017 20:09:14 +0000 http://buginamnam.com/?p=2312-en A little extra chocolates things, super let at lave og smager SÅ godtHvis man elsker nougat som jeg gør, is nougat mats just a delicious and simple confections things. Even I bought a big bag Callebaut vermicelli in INCO (also good for romkugler), men har set man kan købe det i Specialkøbemanden i Hvidovre og BageBixen.dk   SaveSave SaveSave

Indlægget Nougatmats blev vist første gang den BUGInamnam.

]]> NougatmåtterA little extra chocolates things, super easy to make and tastes SO GOODIf you love nougat as I do, er nougatmåtter bare en lækker og enkel konfekt ting.

Even I bought a big bag Callebaut vermicelli in INCO (also good for romkugler), but have seen you can buy it in Special Buy Claus in Hvidovre and BageBixen.dk

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RECIPE – Nougatmats

INGREDIENTS

Nougat (although I use the Chef from Net, as it is without milk)
chocolate sprinkles

APPROACH

  • Ask nougat in the refrigerator
  • Cut the cold nougat into squares
  • Let squares stand out and reach room temperature
  • Pour sprinkles in a small bowl / plate
  • Press a piece of nougat at a time of vermicelli, turn and pressure all sides into krymmelet

 

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Indlægget Nougatmats blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/nougatmaatter/feed/ 2 Helle Abild 2312 Snowballs https://buginamnam.com/en/sneboller/?utm_source=rss&utm_medium=rss&utm_campaign=sneboller https://buginamnam.com/en/sneboller/#comments Sun, 24 Dec 2017 05:00:03 +0000 http://buginamnam.com/?p=2301-en Sneboller is a fun thing to do meanwhile waiting for Christmas Eve. The ingredients are few, og noget alle har i huset Indlægget i dag d. 24 December is a part of Bloggers City Hearts Advent Calendar, indlæg fra elle dagene kan læses her. I admit that I'm about to be julet of the year, I have made sweets and cakes the last two weeks, had 40 neighbors including children visit, and has had 3 Christmases already. And was the lucky one who got close guard d. 23 pm 22 Fields Design Store as I'm a part of. So I've been looking forward to d. 24. December, hvor jeg endelig kan slappe helt af og nyde en stille og... Read more

Indlægget Snowballs blev vist første gang den BUGInamnam.

]]> Sneboller is a fun thing to do meanwhile waiting for Christmas Eve. The ingredients are few, and something everyone in the house

Crossing today d. 24 December is a part of Bloggers By Hearts Julekalender, posts by elle day can be read here.

I admit that I'm about to be julet of the year, I have made sweets and cakes the last two weeks, had 40 neighbors including children visit, and has had 3 Christmases already. And was the lucky one who got close guard d. 23 pm 22 Fields Design Store as I'm a part of. So I've been looking forward to d. 24. December, where I can finally relax completely and enjoy a quiet day and evening with my husband and kid and a good roast duck 🙂

But it's always fun to try something new and turn her child in the hours before the evening's gift excitement, and I think sneboller sounds perfect. I inherited my grandmother's recipe sønderjyske, and has repeatedly scrolled past the recipe “Snowballs”.

My boy and I threw ourselves into it hammer and tongs, and agreed that first batter was way too thin, so we started with a new portion and straightened and baked this time the dough. I admit, that it took two attempts before they succeeded, my grandmother has been a bit sparse with information about the process, which stood for nothing if the dough should opbages, but it meant my mother could remember when I told her about my first failure. I've also cut down to 2 eggs, vores øko æg er så store.

But we managed to make our sneboller, og de blev godkendt og spist lune af mand og barn.

Tomorrow there is an extra door in Bloggers By Heart Christmas calendar it is collected by The road to Birkin 🙂

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RECIPE – Snowballs

INGREDIENTS

100 (g) flour
50 (g) butter (I use Organic Spreadable from Natural ')
2 DL water
2 eggs
EVS. 1-2 teaspoon sugar
Oil for frying (I have used canola oil)
Powdered sugar for garnish

APPROACH

  • Melt the butter and water
  • Pour the flour and pipe / well to whip it is a thick batter (it is like to make a roux sauces)
  • Cool slightly and mix the eggs in
  • I actually ended up boiling up slightly after the eggs had come in because I felt it was too thin. Men da jeg kogte den op igen brugte jeg samtidig en stavblender for at få dejen helt jævn.
  • Heat oil in a saucepan until it sizzles around a match
  • Dyp to skeer i olien og derefter i dejen hvor man tager lidt dej op og laver en lille kugle man hælder i olien.
    Failed for us to get all perfectly round, dough flowed occasionally a bit like fun shapes, but tasted good enough 🙂
  • Do not put too many sneboller in the pan at once, when the buffer up very
  • Increased in the oil until golden brown, remember to turn them
  • After frying put them on paper towels to absorb the grease
  • Server and sprinkle with icing sugar


My grandmother's something flawed recipe

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Indlægget Snowballs blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/sneboller/feed/ 4 Helle Abild 2301 Deluxe Banana Split https://buginamnam.com/en/bananasplit/?utm_source=rss&utm_medium=rss&utm_campaign=bananasplit https://buginamnam.com/en/bananasplit/#respond Fri, 01 Apr 2016 04:18:45 +0000 http://buginamnam.com/?p=1953-en Banana split our ultimate Friday dessert. Today is the big X-factor Final on television, We do not see much television, but this finale must we watch and we are celebrating it with our favorite dessert, banana split. We are actually so happy banana split at home, at jeg har måtte finde de helt rigtige tallerkener for at det ser helt professionelt ud 🙂 Man kan selvfølgelig bare købe god is, But even better if you even make an ice even, I have a few different recipes for ice cream, both with and without milk/cream, se oversigt her. I use very dark chocolate and fresh Strawberry, but it must be very easy we can compromise and buy ready-made chocolate sauce and combine with different kinds of ice cream.   SaveSave

Indlægget Deluxe Banana Split blev vist første gang den BUGInamnam.

]]> banana splitBanansplit vores ultimative fredags dessert.

Today is the big X-factor Final on television, We do not see much television, but this finale must we watch and we are celebrating it with our favorite dessert, banana split. We are actually so happy banana split at home, that I have had to find the right dishes for that it looks completely professional 🙂

Of course you can just buy good ice cream, But even better if you even make an ice even, I have a few different recipes for ice cream, both with and without milk/cream, view overview here.

I use very dark chocolate and fresh Strawberry, men skal det være meget let kan man jo gå på kompromis og købe færdig chokoladesauce og kombinere med forskellige slags is.

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RECIPE – Banana split

 

INGREDIENTS

Bananas (a pr. person)

Yummy, like homemade vanillieis
Whipped cream
Melted dark chocolate

Chopped fresh strawberries

APPROACH

  • Share the banana lengthwise
  • Put ice in the middle of banana
  • Garnish with whipped cream
  • Sprinkle chopped fresh strawberries
  • Melt the dark chocolate and pour it on with a spoon
  • Garnish, if desired. with chopped nuts

 

banana split

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Indlægget Deluxe Banana Split blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/bananasplit/feed/ 0 Helle Abild 1953 Small chocolate Souffléer https://buginamnam.com/en/chokolade-souffle/?utm_source=rss&utm_medium=rss&utm_campaign=chokolade-souffle https://buginamnam.com/en/chokolade-souffle/#respond Thu, 24 Mar 2016 17:01:42 +0000 http://buginamnam.com/?p=1932-en Small warm chocolate souffléer (without flour) These warm Chocolate Souffléer can be served alone, but is also super delicious with cold ice cream for. If you want to make ice cream, I have a share recipes for ice cream, both with and without milk/cream, du kan se en oversigt her. NB. Although these are warm, It's not the same as Chocolate fondant with the liquid Center, This is “just” a souffle. In San Francisco is a super delicious Souffle. It's called “Cafe Jacqueline” and French Jacqueline stands out in the kitchen and stirs the souffléer of all kinds, both main dishes and desserts. The place is not the cheapest, but highly anbefals, It is located in the North Beach area. Man kan se menuen og booke bord her

Indlægget Small chocolate Souffléer blev vist første gang den BUGInamnam.

]]> Chokolade souffle glutenfriSmall warm chocolate souffléer (without flour)

These warm Chocolate Souffléer can be served alone, men er også super lækre med kold is til.
If you want to make ice cream, I have a share recipes for ice cream, both with and without milk/cream, You can see an overview here.

NB. Although these are warm, It's not the same as Chocolate fondant with the liquid Center, This is “just” en souffle.

In San Francisco is a super delicious Souffle. It's called “Cafe Jacqueline” and French Jacqueline stands out in the kitchen and stirs the souffléer of all kinds, both main dishes and desserts. The place is not the cheapest, but highly anbefals, It is located in the North Beach area. You can see the menu and Book table here

Print recipe

RECIPE – Chocolate Soufflé 6-8 pcs

INGREDIENTS

150 (g) dark chocolate

1/2 DL sugar
2 Tbsp vanilliesukker
5 eggs (room temperature)

APPROACH

  • Turn on oven 200 ° C
  • Butter small cups/molds with fat
  • Melt the chocolate and add the sugar and vanilliesukker
  • Proportion eggs
  • Beat the egg yolks until they become pale and mix in chocolate
  • Beat the egg whites until they are stiff and turn in the rest with a dough scraper
  • Pour into the greased molds
  • Bake ca 10 min at 200 ° C
  • Serve immediately as they quickly fall together
  • Sprinkle with powdered sugar, if desired, super lækkert med kold is eller flødeskum til.

Chokolade Soufflé med is

Indlægget Small chocolate Souffléer blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/chokolade-souffle/feed/ 0 Helle Abild 1932 Belgian Waffles https://buginamnam.com/en/belgiske-vafler/?utm_source=rss&utm_medium=rss&utm_campaign=belgiske-vafler https://buginamnam.com/en/belgiske-vafler/#comments Wed, 09 Mar 2016 18:09:13 +0000 http://buginamnam.com/?p=1679-en Belgian waffles with homemade ice cream, is now one of the new hit here at home. Crispy Belgian waffles are not so crazy, and I've made them twice since I got the waffle iron. Det er en af de to plader som Tefal snack kollektion jernet kommer med, but you can also just buy a waffle iron that is only for Belgian waffles. You just need to practice in order to find out the correct amount of batter, so it's not flowing beyond the edges. I would say to be less than you think, It should just cover their antlers. Her har jeg samlet lidt forskellige ting jeg har lavet på min nye Tefal maskine 🙂 Dejen er den samme jeg har brugt til pandekagerne

Indlægget Belgian Waffles blev vist første gang den BUGInamnam.

]]> Belgisk vaffelBelgian waffles with homemade ice cream, er nu et af de nye hit her i hjemmet.

Crispy Belgian waffles are not so crazy, og jeg har lavet dem to gange siden jeg fik vaffeljernet.
It is one of the two plates which Tefal snack collection iron comes with, men man kan jo også bare købe et vaffeljern der kun er til belgiske vafler.

You just need to practice in order to find out the correct amount of batter, so it's not flowing beyond the edges. I would say to be less than you think, det skal kun lige dække takkerne.

Here I have compiled a little different things I've made on my new Tefal machine 🙂

The dough is the same I have used to the pancakes

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RECIPE – Belgian waffles 6-7 plates

INGREDIENTS

250 (g) flour
3 TSP baking soda
1/2 tsp salt
2 eggs
5 DL milk (have even used soy milk)
2 tbsp oil
2 TBS vaniliesukker
2-4 tablespoons sugar (seems they are best slightly sweet)

APPROACH

  • All ingredients are mixed (even I use always blender which I then can pour the dough from)
  • Heat the waffle iron and butter it well (I use a silicone brush)
  • Pour the dough out, not too much to just barely cover pattern
  • Divide the batter and let it some seconds before the iron shuts down
  • Behind the waffle to owners ' lights up green
  • Sprinkled with DoubleSpace. with icing sugar and served with ice cream, fruit or whipped cream
belgisk vaffel i jern

Indlægget Belgian Waffles blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/belgiske-vafler/feed/ 2 Helle Abild 1679 American Pancakes https://buginamnam.com/en/amerikanske-pandekager/?utm_source=rss&utm_medium=rss&utm_campaign=amerikanske-pandekager https://buginamnam.com/en/amerikanske-pandekager/#comments Wed, 09 Mar 2016 17:58:19 +0000 http://buginamnam.com/?p=1673-en Små Amerikanske pandekager er altid en succes og som med french toast er de jo super med ahorn sirup Disse pandekager kan sagtens laves på hvilken som helst pande, but I've made them on my Tefal snack machine which has a pancake plate (that is why they look so nice out). I admit that I think everything is a little more fun when I have a new kitchen equipment 🙂 , but a week before I bought the machine I made them at an ordinary big forehead where I made several smaller pancakes at a time. It tastes really good to put blueberries in the batter. Her har jeg samlet lidt forskellige ting jeg har lavet på min nye Tefal maskine 🙂 Dejen er den samme jeg har brugt til de belgiske vaflerne  

Indlægget American Pancakes blev vist første gang den BUGInamnam.

]]> små Amerikanske pandekagerSmall American pancakes are always a success and, as with french toast are the jo super with maple syrup

These pancakes can easily be made on any brower, but I've made them on my Tefal snack machine which has a pancake plate (that is why they look so nice out). I admit that I think everything is a little more fun when I have a new kitchen machine 🙂 , men ugen inden jeg købte maskinen lavede jeg dem på en helt almindelig stor pande hvor jeg lavede flere mindre pandekager ad gangen.

Det smager rigtig godt at putte blåbær i dejen.

Here I have compiled a little different things I've made on my new Tefal machine 🙂

The dough is the same I have used to the Belgian vaflerne

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RECIPE – American pancakes ca 18 pcs

INGREDIENTS

250 (g) flour
3 TSP baking soda
1/2 tsp salt
2 eggs
5 DL milk (have even used soy milk)
2 tbsp oil
2 TBS vaniliesukker
2-4 tablespoons sugar (I failed sugar because there is vanilliesukker in the dough)

APPROACH

  • All ingredients are mixed (even I use always blender which I then can pour the dough from)
  • Heat a frying pan and put on FAT or butter plates on Tefal Snack iron
  • On the forehead is poured a little bit of dough out, turn over and bake on both sides
  • Would you put in the dough in blueberries as soon as it is poured out
  • In the Tefal iron pour batter into each compartment Snack within the edge, close and behind the lights green
  • Served with maple syrup

blåbær pandekager

 

Indlægget American Pancakes blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/amerikanske-pandekager/feed/ 2 Helle Abild 1673 French Toast https://buginamnam.com/en/french-toast/?utm_source=rss&utm_medium=rss&utm_campaign=french-toast https://buginamnam.com/en/french-toast/#comments Wed, 09 Mar 2016 16:44:04 +0000 http://buginamnam.com/?p=1666-en I love the only American breakfast and french toast (or maybe it's Maple syrup) is one of my favorites. French toast is super easy to make and you have old bread lying around, it is also, of course, an obvious way to avoid food waste. They fry just on the forehead, men jeg bliver også nød til at få de plader til min Tefal snack maskine så jeg kan bruge den også 🙂 Her har jeg samlet lidt forskellige ting jeg har lavet på min nye Tefal maskine 🙂

Indlægget French Toast blev vist første gang den BUGInamnam.

]]> French toastI love the only American breakfast and french toast (or maybe it's Maple syrup) er en af mine favoritter.
French toast er super let at lave og har man gammelt brød liggende er det jo også en oplagt måde at undgå madspild.

They fry just on the forehead, but I will also need to get the plates for my Tefal snack machine so I can use it also 🙂 Here I have compiled a little different things I've made on my new Tefal machine 🙂

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RECIPE – French toast

INGREDIENTS

6 paragraph bread
1 1/2 DL milk (or soy milk)
2 eggs
1 TBS vanilliesukker
pinch salt

APPROACH

  • Mix eggs and milk with sugar and salt vanillie
  • Heat a frying pan and put fat on, I mix the oil and Coops free or use Tefal Snack iron
  • Turn each piece featured in the milk/egg mixture and place on the hot frying pan
  • FRY to golden brown on both sides
  • Sprinkled with powdered sugar, if desired (for garnish)
  • Served with maple syrup (It is a must)
French toast

Indlægget French Toast blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/french-toast/feed/ 3 Helle Abild 1666 Risalamande (on soya cream) with warm raspberry sauce https://buginamnam.com/en/risalamande/?utm_source=rss&utm_medium=rss&utm_campaign=risalamande https://buginamnam.com/en/risalamande/#respond Thu, 17 Dec 2015 06:00:05 +0000 http://buginamnam.com/?p=1513-en Think I think it tastes better than many ordinary risalamander I've got. Another great positive experience, first rice pudding on rice milk, and now this RIS a la Mande. In my grandmother's family ate one raspberry sauce instead of cherry sauce so it's I grew up with. Raspberry sauce suits me fine, Since I love raspberries and it has a little difficulty in taste of cherry, men man kan selvfølgelig sagtens bruge kirsebærsauce til hvis det er det man bedst kan lide 🙂 Jeg indrømmer at jeg har frygtet smagen af de alternative fløder efter jeg engang prøvede at lave is af det fede i toppen af en dåse kokosmælk, I thought it tasted awful. I have both the cream of coconut, ris og soya i køleskabet og valgte at prøve med... Read more

Indlægget Risalamande (on soya cream) with warm raspberry sauce blev vist første gang den BUGInamnam.

]]> Vegan risalamandeThink I think it tastes better than many ordinary risalamander I've got. Another great positive experience, first rice pudding on rice milk, and now this RIS a la Mande.

In my grandmother's family ate one raspberry sauce instead of cherry sauce so it's I grew up with. Raspberry sauce suits me fine, Since I love raspberries and it has a little difficulty in taste of cherry, but of course you can easily use the cherry sauce to if that's what you like best 🙂

I admit that I have feared the taste of the alternative rivers after I once tried to make ice cream by the cool thing at the top of a can of coconut milk, I thought it tasted awful. I have both the cream of coconut, rice and soy sauce in the refrigerator and chose to try with soy sauce”cream” to this RIS a la Mande, og er virkelig tilfreds med resultatet og fedtprocenten er endda mindre end i almindelig piskekfløde 🙂

My better half does not seem there was something wrong with the taste, or any weird Tang of soy sauce, He missed just a little more vanillesmag, fordi jeg havde glemt at koge risengrøden med vanille.

Now I've really got the courage to go ahead with making ice cream also, and test the various “rivers” for homemade ice cream. Jeg elsker at lave is og det er nok det eneste sted hvor jeg synes det er svært at undvære piskefløde.

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RECIPE – Risalamande 4 persons

INGREDIENTS

RICE PUDDING (half portion from my recipe here)
125 g, round grain milled
1,5 DL Water to start
3,5 DL rice milk + 1,5 DL water (or 1/2 l rice milk)
Add 1 vanilla rod

RIS a LA MANDE
2,5 DL /1 piece Alplo soya cream/cream (available in Super Brugsen)
100 (g) coarsely chopped peeled almonds (and some for garnish)
3 tbsp vanilla sugar (or a vanilla pod + 2 tbsp icing sugar)

RASPBERRY SAUCE
250 g Frozen raspberries
2-3 tbsp icing sugar
2-3 tbsp potato flour

APPROACH

RIS a LA MANDE

  • Low rice porridge day in advance, follow the recipe here, but add a vanilla pod, open it and take out the grains and cook them with porridge, kog også stangen med og fjern den til sidst.
  • Chop the almonds slightly rough
  • Add 3 tbsp vanilla sugar (or grain from a vanilla pod which is mixed with 2 tbsp icing sugar) to soy cream
  • Whip the cream stiff to Soy foam (someone likes that it is just as thick yogurt so stop it just before it is completely rigid)
  • Mix almonds and rice pudding
  • Turn the cream is in rice porridge
  • Season to taste whether to more sugar / vanilla in risalamande
  • Style risalamanden in the refrigerator

RASPBERRY SAUCE

  • Cook the frozen raspberries
  • Add the icing sugar to taste
  • Smooth with potato flour, It should still be a little liquid
  • Serve warm on risalamanden, Garnish with almonds which are cut lengthwise
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.
All bowls, casks and props in the pictures is the super cool vintage shop Habengood .De er både på Facebook og Instagram.

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Indlægget Risalamande (on soya cream) with warm raspberry sauce blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/risalamande/feed/ 0 Helle Abild 1513 Chocolate Pralines https://buginamnam.com/en/praliner/?utm_source=rss&utm_medium=rss&utm_campaign=praliner https://buginamnam.com/en/praliner/#respond Wed, 16 Dec 2015 06:50:47 +0000 http://buginamnam.com/?p=1505-en Small chocolates are with roasted nuts or almonds look festive out for a cup of coffee. They are fast and low and looks decorative out in small foil shells. The shells can be purchased in larger supermarkets. De kan også købes på nettet blandt andet her hos Bagetid der også har små fine folie kræmmerhuse. If you are missing bageartikler, cake shapes, chokolade mm kan jeg anbefale de to netbutikker Bagetid og K for Kage, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. All bowls, fade and props on the photos are from my sweet neighbors, den super cool vintage butik Habengood på Peter Bangsvej 110 (right by Peter Bangsvejen station). They are both on Facebook and Instagram. SaveSave

Indlægget Chocolate Pralines blev vist første gang den BUGInamnam.

]]> ChokoladepralinerSmå chokoladepraliner med ristede nødder eller mandler ser festlige ud til en kop kaffe.

They are fast and low and looks decorative out in small foil shells. The shells can be purchased in larger supermarkets. They can also be purchased on the Web, among other things, here hos Bagetid der også har små fine folie kræmmerhuse.

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RECIPE – Pralines ca 20 pcs

INGREDIENTS

100 (g) dark chocolate
175 g Butter/Coop Free/Nutana
50 g Nuts or almonds
A, raisins

APPROACH

  • Melt the butter and chocolate
  • Chop nuts or almonds (I cut almonds lengthwise and tørristede them in a frying pan first)
  • Mix nuts in chocolate and butter mixture
  • Is poured into small molds
  • Refrigerate and serve cold as they quickly melts

If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and (K) for Cake, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, tyller mm.

All bowls, fade and props on the photos are from my sweet neighbors, the super cool vintage shop Habengood Peter Bangsvej 110 (right by Peter Bangsvejen station). De er både på Facebook og Instagram.

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Indlægget Chocolate Pralines blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/praliner/feed/ 0 Helle Abild 1505 Mixed marzipan confections https://buginamnam.com/en/marcipankonfekt/?utm_source=rss&utm_medium=rss&utm_campaign=marcipankonfekt https://buginamnam.com/en/marcipankonfekt/#respond Sun, 13 Dec 2015 06:00:34 +0000 http://buginamnam.com/?p=1472-en Here are a few examples of easy nougat and marzipan flavors the whole family can help to make. It has always been a tradition to make marzipan/nougat confections in my family. I think it's super cozy if you sit and make it together, and you have children so they can of course easily make small shapes. In the picture, it is my 9 årige dreng der har lavet racerbilen 🙂 Husk at gemme konfekten køligt og gerne i helt lufttæt beholder, for there is nothing as boring as dry marzipan. If you are missing bageartikler, cake shapes, chokolade mm kan jeg anbefale de to netbutikker Bagetid og Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. Jeg har... Read more

Indlægget Mixed marzipan confections blev vist første gang den BUGInamnam.

]]> konfektHer et par eksempler på nemme nougat og marcipan varianter hele familien kan være med til at lave.

It has always been a tradition to make marzipan/nougat confections in my family. I think it's super cozy if you sit and make it together, and you have children so they can of course easily make small shapes. In the picture, it is my 9 year old boy who has created racing car 🙂

Remember to save the konfekten cool and like in completely airtight container, for der er ikke noget så kedeligt som tør marcipan.

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RECIPE – Confections

INGREDIENTS

Marzipan (low possibly your own, recipe here)
Nougat (low possibly your own, recipe here)
Dark Couverture chocolate
Peeled almonds
Sprinkle for garnish, I've been using freeze dried strawberries and raspberries, nøddekrokant, licorice powder and small chocolate balls

APPROACH

Small marzipan/nougat strains

  • Roll the marzipan out with rolling pin
  • Put thin pieces of nougat on
  • Roll it into a sausage
  • Cut in desired length
  • Cover with chocolate
  • Style on wax paper or silicone sheets
  • Garnish with an almond

Marzipan ball with almond

  • Roll the balls of marzipan
  • Pressure an almond in (You can also use a hazelnut or walnut)
  • Dip the bottoms in melted chocolate
  • Style on wax paper/silicone sheet

Marzipan hearts and stars

  • Scroll marcipanen out in ca 0.5 cm thickness
  • Stop figure out with cake sticks
  • Overdrawn with chocolate
  • Style on wax paper or silikoneark
  • Sprinkle with different kinds of vermicelli

Marzipan and nougat sandwich

  • Roll the marzipan out in ca 0.5 cm thickness
  • Cut the nougat into the same thickness and position on marcipanen
  • Put marzipan over again for a sandwich
  • Cut into small squares

Free modeling

  • In the marzipan can all be shaped….my boy is obsessed with racing cars of the time, så derfor blev det selvfølgelig en bil.

CHOCOLATE TEMPERING – Dark Chocolate

  • Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
  • Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
  • Pour/Set possibly then in chocolate melts and keep the temperature constant
  • Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again

If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.

All bowls, fade and props on the photos are from my sweet neighbors, the super cool vintage shop Habengood Peter Bangsvej 110 (right by Peter Bangsvejen station). De er både på Facebook og Instagram.

Indlægget Mixed marzipan confections blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/marcipankonfekt/feed/ 0 Helle Abild 1472 Bounty balls https://buginamnam.com/en/bountykugler/?utm_source=rss&utm_medium=rss&utm_campaign=bountykugler https://buginamnam.com/en/bountykugler/#comments Sat, 12 Dec 2015 09:15:11 +0000 http://buginamnam.com/?p=1459-en We should think about the figure 🙂 – then here beautiful Bounty balls in a less bold version without butter and cream. The Bounty balls are something most people really like. In addition they are super delicious, they are also quite easy to do. Ligesom i mine kokoskugler har jeg udskiftet smør med æblemos, both pga oily but also for those who do not tolerate milk products. I have, in fact, also this year reduced the sugar in these spheres, When I thought they were a little too sweet, but don't worry they are still cute. I have created a version in dark and in light chocolate. I am using Belgian Callebaut chocolate i buy in gems/bags. Nederst på siden har jeg link til to dejlige chokolade/bage webshops... Read more

Indlægget Bounty balls blev vist første gang den BUGInamnam.

]]> Bountykugler med mørk og lys chokoladeWe gotta think a little on the shape 🙂 – så her skønne Bountykugler i en mindre fed version uden smør og fløde.

The Bounty balls are something most people really like. In addition they are super delicious, er de jo også ret lette at lave.

Just like in my Coconut Balls I have replaced the butter with applesauce, both pga oily but also for those who do not tolerate milk products. I have, in fact, also this year reduced the sugar in these spheres, When I thought they were a little too sweet, men bare rolig de er stadig søde.

I have created a version in dark and in light chocolate. I am using Belgian Callebaut chocolate i buy in gems/bags. Nederst på siden har jeg link til to dejlige chokolade/bage webshops der forhandler Callebaut.

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RECIPE – Bounty balls 30 pcs

INGREDIENTS

250 g desiccated coconut
150 g icing sugar
30 g egg white
50 (g) applesauce (CA. 5 tablespoons) or 50 g coconut oil
3-4 tablespoons water

APPROACH

  • Mix coconut flakes, egg whites, icing sugar and applesauce in the mixer/hand mixer
  • Add water to the texture works really
  • Rolled into balls that are pressed firmly together and placed in a refrigerator overnight (or my 4-5 hours)
  • Overdrawn with chocolate, pour chocolate over if necessary, or dip in chocolate gently so they don't crumble
  • Read below about the perfect glossy chocolate tempering chocolate
  • PS. desired milk light chocolate, It can be purchased in health shops
  • Made on wax paper or silikoneark to solidify
  • Keep cool

CHOCOLATE TEMPERING – Dark Chocolate

  • Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
  • Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
  • Pour/Set possibly then in chocolate melts and keep the temperature constant
  • Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again

CHOCOLATE TEMPERING – Light Chocolate

  • Warm half the chocolate over the water bath for 45 °C
  • Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 27 °C
  • Pour/Set possibly then in chocolate melts and keep the temperature constant
  • Warm up to a maximum of 29-30 °C , get the temperature of 32 ° You have to start over again

If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and (K) for Cake, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, tyller mm.

All bowls, casks and props in the pictures is Habengood, the super cool vintage shop Habengood.De er både på Facebook og Instagram.

SaveSave

Indlægget Bounty balls blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/bountykugler/feed/ 2 Helle Abild 1459 Pineapple confections https://buginamnam.com/en/ananas-konfekt/?utm_source=rss&utm_medium=rss&utm_campaign=ananas-konfekt https://buginamnam.com/en/ananas-konfekt/#respond Fri, 11 Dec 2015 11:33:48 +0000 http://buginamnam.com/?p=1451-en En rigtig lækker frisk og dekorativ frugt-konfekt 🙂 Jeg har selv fået disse, in a slightly different version, for a reception and thought they tasted super good. One can settle for cutting rods, men her har jeg også skåret små trekantede juletræer 🙂 Al mørk chokolade kan bruges, I am using Belgian Callebaut chocolate i buy in gems/bags. At the bottom of the page I link to two wonderful chocolate/bake webshops who negotiate Callebaut. If you are missing bageartikler, cake shapes, chokolade mm kan jeg anbefale de to netbutikker Bagetid og K for Kage, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. All bowls, fade and props on the photos are from my sweet neighbors, den super cool vintage butik Habengood på Peter Bangsvej 110 (lige... Read more

Indlægget Pineapple confections blev vist første gang den BUGInamnam.

]]> Ananas med kokos og chokoladeA really delicious fresh and decorative fruit confections 🙂

I have even gotten these, in a slightly different version, til en reception og syntes de smagte super godt.

One can settle for cutting rods, but here I have also cut small triangular Christmas trees 🙂

All dark chocolate can be used, I am using Belgian Callebaut chocolate i buy in gems/bags. Nederst på siden har jeg link til to dejlige chokolade/bage webshops der forhandler Callebaut.

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RECIPE – Pineapple Confections

INGREDIENTS

1 Pineapple
Coconut
Dark chocolate

APPROACH

  • Cut the skin of caramelized pineapple
  • Style it up for grabs and cut write up from down
  • Remember to avoid the middle which is not good to eat
  • Put the clerks down and cut triangles or sticks
  • NB. It may not be worthwhile to cut writes as there is too much waste when cutting cenreret out
  • Put the finished cut pieces on paper towels and Pat them also on the upper surface to dry them
  • Dip in melted dark chocolate and then Pat or sprinkle with coconut
  • Put them on sheets to dry
  • Chocolate temperereing is not so important here, da chokoladen er helt dækket med kokos og man derfor ikke ser hvis der er hvide striber i den.

CHOCOLATE TEMPERING – Dark Chocolate

  • Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
  • Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
  • Pour/Set possibly then in chocolate melts and keep the temperature constant
  • Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again

If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and (K) for Cake, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, tyller mm.

All bowls, fade and props on the photos are from my sweet neighbors, the super cool vintage shop Habengood Peter Bangsvej 110 (right by Peter Bangsvejen station). De er både på Facebook og Instagram.

Indlægget Pineapple confections blev vist første gang den BUGInamnam.

]]> https://buginamnam.com/ananas-konfekt/feed/ 0 Helle Abild 1451