dairyfree Archive - BUGInamnam

Coconut Bounty ice cream (Dairy free)

Helle Abild — Thu, 10 Mar 2016 19:59:05 +0000

Are you a fan of coconut, this is REALLY REALLY good, og jeg er selv blevet afhængig af den.

Both I myself and the rest of my family loves ice cream. Currently experimenting I with ice cream without milk and cream, but made of soy or coconut. This ice cream is created on it called Coconut cream which is purchased in a small carton (Cocos whip from the soyatoo), It is available in health shops, Helsam.dk (delivers to health shops) and matas.dk

NB. I have not yet even tried to replace eggs with Xanthan gum yet, men har læst en masse om ægge erstatning og netop xanthan skulle være godt til is da det både er elastisk og modvirker krystalisering.

I have a whole lot of ice machines both with and without compressor, but after I've bought my Tovolo isbøtter I have been quite happy just to whip the cream, turn the rest of the things in, and pour it in the Tin and put it in the freezer. The advantage of “cream foam method” er at isen bliver mere luftig og derfor kan være lettere at servere senere.

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RECIPE – Coconut Bounty ice cream

INGREDIENTS

1 Carton Coconut Cream 300 ml

2 pasteurized egg yolks (Vegan either exclude eggs or see below)

2 TBS vanilliesukker

I have omitted the sugar as I think the Coconut cream is pretty cute in itself, but you may want to add 2 tbsp icing sugar

50-100 (g) chopped dark chokokolade

2 DL desiccated coconut

PROCEDURE WITH ICE MACHINE

Mix all the ingredients in a bowl
Pour the mixture into an ice machine and start
Run until the ice is done / the ice machine stops
PS. Used alm. egg yolks, the whole mass must first be heated to above 75 °C, and then cooled
For vegan version can be substituted with Xanthan gum eggs, dissolve 1/4 TSP powder in 1/2 DL water. Let it stand and pull a little (NB! I have not even tried it yet)

PROCEDURE WITHOUT ICE MACHINE

Whip the cream with vanilliesukker for whipped cream
Turn egg yolks in ( or for vegan, Xanthan mixture)
Pour into a bottle or shape and sprinkle, if desired with chocolate
Set in the freezer

Indlægget Coconut Bounty ice cream (Dairy free) blev vist første gang den BUGInamnam.

Pineapple confections

Helle Abild — Fri, 11 Dec 2015 11:33:48 +0000

A 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.

Roasted Almonds

Helle Abild — Thu, 10 Dec 2015 06:00:39 +0000

2 ingredients and water, then it becomes no easier

I love the smell of burnt almonds when you walk inside the city or in Tivoli, but they are so incredibly easy to do if I never buy any, 2 ingredienser og vand er jo rimelig let at gå til.

I like best the all-classic model, but many like to sprinkle them with cinnamon or licorice powder, så det er også en mulighed.

They are also perfect as a small hostess gift or for a sweet little goodie bag. På billedet har jeg vendt dem i lidt flormelis.

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RECIPE – Roasted Almonds

INGREDIENTS

200 (g) almonds
2 DL sugar
EVS. 1 teaspoon vanilla sugar
2 DL water

APPROACH

Mix water, sugar and possibly. vanilla sugar in a pan and pour the almonds in
Turn on the forehead, warm up and stir in almonds
Stir in almonds, After about 10 my water begins to evaporate and the mass sugar bubbles
At a time when all the water has evaporated sugar becomes dry and in clumps, It is not an error
Unscrew the EVS a bit down the heat and continue to stir to the dry sugar begins to melt
When the sugar is melted take tonsils up and advantage with a fork on wax paper or silicone bolchemåtte
NB! cookie sheet will not work, da de klistrer fast til papiret.
One can eventually turn them into a little icing sugar if you want a white “snelook”
We must also take care not to gi’ the tonsils too much heat, as they well may become too burned

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 ). De er både på Facebook og Instagram.

Here is starting the process of making roasted almonds, After the sugar is becoming dry begins to melt and sits down on the tonsils….writing this because I myself was once in doubt there had been something wrong,

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Finnish bread (Grandma Bitten's)

Helle Abild — Wed, 09 Dec 2015 06:00:32 +0000

Another classic beauty biscuit

I usually don't eat cookies, or bake the rest of the year, så for mig er det ekstra dejligt med alle de gode familiekager i juledagene.

This year is the first time I have gotten bought the Pearl sugar and it seems I give something completely different than just using regular sugar, now the cakes completely perfect

I have not managed to make a gluten-free version, but I would replace the flour with Blue Finax, det synes ejg plejer at virke godt.

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RECIPE – Finnish bread

INGREDIENTS

125 g Butter / Organic Spreadable / Free from Coop
375 (g) flour
100 (g) sugar
1/2 TSP bicarbonate of soda

Decorations:
Egg whites (or beaten egg) (Vegan I would use thin mixed Fiber Remember)
Finely chopped nuts
Pearl sugar

APPROACH

Mix all ingredients in a mixer
Roll out dough into desired thickness and cut into rectangles
Pour the egg whites in a small bowl
Bland Pearl sugar and nuts in another bowl
Dip each cake first in egg whites and then in nut/sugar mixture
Style on blage plate at intervals between and press sugar/nut a little fast
Bake ca 30 min at 170 ° c, to the weak light brown

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Lemon marzipan balls

Helle Abild — Tue, 08 Dec 2015 06:00:50 +0000

It is no secret that I love lemon, så selvfølgelig måtte jo også prøve at lave en citron julekonfekt.

I made my own marzipan, This recipe and the version I tried with shell on the tonsils had been quite dry, but I do not like to throw food and good ingredients out, so I got the idea to mix a couple of tablespoons lemon compound in, and it made the texture soft and nice and the taste of lemon is always great :).

I have even bought Lemina lemon compound in INCO, It is a mass consisting of a thick liquid sugar, lemon pulp and juice. Dealers say that it possibly can be ordered through Special merchant, but it is a large glass as you probably don't get used, så jeg har givet mit alternative bud nedenfor.

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 – Lemon marzipan balls

INGREDIENTS

250 (g) marzipan mass, low the possibly even after This recipe
1-2 organic lemons
Icing sugar
Dark chocolate
Grated organic lemon peel for garnish

APPROACH

Grate the rind 1-2 lemons and save it
Press the juice from the lemons and mix it with the revede must
Mix in powdered sugar for a little sweetness, if desired
Knead the mass into the lemon marcipanen
Scroll to kuger
Dip in dark chocolate (see below for the perfect tempering which gives the glossy chocolate)
Sprinkle with grated lemon peel
Keep them 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

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Indlægget Lemon marzipan balls blev vist første gang den BUGInamnam.

Vaniljekranse (Grandma Bitten's)

Helle Abild — Sat, 05 Dec 2015 19:55:40 +0000

Nice crispy and “they taste gun good” is the comment from assessor nr 1 (my boy)

For Christmas belongs vanillekranse, they look good and they are crispy and lovely. I remember my grandmother by baking more of her and her mother's recipes each Christmas (Although it is almost 10 years ago, my grandmother died, I still have (and user) both her pasta spoon and the knitting needle she had in his kitchen drawer to stick in cakes for test).

For Gluten-Free; I have not yet tried them in the gluten-free version, men har haft rigtig godt held med at udskifte min speltmel med blå Finax i andre opskrifter.

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RECIPE – Vaniljekranse ca. 40 pcs

INGREDIENTS

175 g Butter / Spreadable from Naturli’ or Free from Coop
175 (g) flour
60 g potato flour (available even in Net)
125 (g) sugar
70 g very finely chopped/mixed almonds (with should)
1 rod vanilla or 2 teaspoon vanilla sugar, or vanilla extract
1/2 eggs (for Vegans: 1 TSK Mind dissolved in fiber 2 TSP water instead of eggs)
1 pinch salt

APPROACH

Mix all ingredients in a mixer
Dough must be run in a meat mincer style the evt cold a few hours (only for mincing machine version).
Run the sausages out of the meat mincer with specially star chef apron, share and set on wax paper/silikoneark like rings
To be pasties sprayed out manually with guzzle, should the dough to be soft in order to be able to be squeezed out. It must, therefore, not in the refrigerator first, and you should not fill the bag too much. Put EVS. posen et stykke tid på radiatoren inden brug.
Tyllen is made with rings on baking paper/silikoneark
Bake ca 8 min at 200 ° c, to the weak light brown

All bowls, casks and props in the pictures are shop Habengood. De er både på Facebook og Instagram.

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Indlægget Vaniljekranse (Grandma Bitten's) blev vist første gang den BUGInamnam.