tag:blogger.com,1999:blog-37628150915759926432024-03-13T13:22:14.143-07:00LunchbreakPhWriter11http://www.blogger.com/profile/11348011079767886957noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3762815091575992643.post-52215073707201953062013-01-20T23:21:00.000-08:002013-01-20T23:24:30.514-08:00Swedish Kanelbullar<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="line-height: 24px;"><span style="font-family: Georgia, Times New Roman, serif;">Kanelbullar or cinnamon buns are a classic at Swedish fika or coffee parties. </span></span></span></div>
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<span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">To make Swedish Kanelbullar, you will need : </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4 tsp yeast</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 cup milk</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup sugar</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup warm water</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 tsp vanilla extract</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 egg</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp salt</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup butter, melted</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4 cup flour</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup melted butter for brushing before baking</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">FILLING</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/3 cup butter, softened</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup brown sugar</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 tbsp cinnamon powder</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">In a small bowl mix sugar and cinnamon. Set aside. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In another bowl mix warm water + 1 tsp sugar + yeast. Let sit for 5 minutes until bubbly. In another bowl, mix egg,milk,salt, sugar and melted butter. Add 2 cup flour,water,vanilla and yeast mix. Mix until blended and slowly add remaining flour. Mix until you have a smooth dough. Form into a ball and place in oiled bowl. Let rise for 2 hours. </span><span style="line-height: 24px;"> </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">When dough is doubled in size, roll out in well floured surface into 15×9″ rectangle.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">Spread softened butter and sprinkle cinnamon.( If you don’t have big work area, cut dough into three portions and roll into manageable size rectangles)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">Tightly roll into jellyroll form. Cut 14-16 slices and place cut side down in a greased baking pan. Cover with damp cloth and let rise for 1 hour. </span><span style="line-height: 24px;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">Preheat oven 350F. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">Once rolls has risen, brush with melted butter and bake 30 minutes until golden brown. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">Serve warm. ( You can also pour your favorite sugar glaze before serving)</span><br />
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PhWriter11http://www.blogger.com/profile/11348011079767886957noreply@blogger.com0tag:blogger.com,1999:blog-3762815091575992643.post-63062761387642849322013-01-20T23:00:00.001-08:002013-01-20T23:01:22.419-08:00Moelleux Au Chocolat<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #4a4a4a; font-family: Garamond, 'Hoefler Text', 'Times New Roman', Times, serif; font-size: 15px; line-height: 24px; text-align: left;">Moelleux au chocolat is a French dessert which has a soft and sweet center,</span></div>
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<span style="background-color: white; color: #4a4a4a; font-family: Garamond, 'Hoefler Text', 'Times New Roman', Times, serif; font-size: 15px; line-height: 24px; text-align: left;"> hence its name moelleux, </span><span style="background-color: white; color: #4a4a4a; font-family: Garamond, 'Hoefler Text', 'Times New Roman', Times, serif; font-size: 15px; line-height: 24px; text-align: left;">which means “soft” in English.</span></div>
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<span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">To make Moelleux Au Chocolat you will need : </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">100g dark chocolate (a bar of dark chocolate)</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/3 cup butter</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/3 cup powder sugar</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup flour</span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 eggs</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Preheat the oven to around 200C. Melt the chocolate and butter in a bain marie. M</span><span style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">ix together the icing sugar and flour in a separate bowl. Then add the eggs and mix well. B</span><span style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">utter four ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour/icing sugar/egg bowl and mix completely. P</span><span style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">our mixture into the ramekins about 3/4s full. Cook for approx 7-8 minutes, or until they have risen about an inch. S</span><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">erve in ramekin dish or invert on dessert plate and sprinkle with powder sugar, whipped cream or ice cream. </span></span></div>
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PhWriter11http://www.blogger.com/profile/11348011079767886957noreply@blogger.com0tag:blogger.com,1999:blog-3762815091575992643.post-333554241909915292013-01-13T07:11:00.000-08:002013-01-13T07:11:53.119-08:00Make Your Own Crème Fraîche <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, Arial, sans-serif; line-height: 17.907407760620117px;">Crème Fraîche</span><span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 17.94444465637207px;"> is a velvet-textured cream with a tarty and nutty flavor. </span></span><span style="font-family: Verdana, Arial, sans-serif; line-height: 17.907407760620117px;">A staple of French Cuisine, Crème Fraîche can be used as an ingredient for sauces, pastry, custard, or as a topping on pie, fruits and soups. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGl_GckjAu1smYvnKiEt7r_D9VV2AHJ7pE_QwZc_1S7Qjx2s_53j5xTx3FEfGyTJd0UtWtToyqpvkppyFIbLtAr3k1Q2eYgTHojI-6OB7GafwHYKX6nnld-0pxFUagPrk4ZlhaTMFiS58/s1600/creme+fraiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGl_GckjAu1smYvnKiEt7r_D9VV2AHJ7pE_QwZc_1S7Qjx2s_53j5xTx3FEfGyTJd0UtWtToyqpvkppyFIbLtAr3k1Q2eYgTHojI-6OB7GafwHYKX6nnld-0pxFUagPrk4ZlhaTMFiS58/s320/creme+fraiche.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 17.962963104248047px;">There are time when your recipe calls for </span><span style="line-height: 17.94444465637207px;">Crème Fraîche and you don't have any in your pantry, or they don't sell it in your local supermarket. </span><span style="line-height: 17.925926208496094px;">Crème Fraîche is not easily available everywhere and can cost a little too much. </span></span><span style="font-family: Verdana, Arial, sans-serif; line-height: 17.94444465637207px;">Why go over your budget or spoil a nice dessert or dinner, when you can make your own </span><span style="font-family: Verdana, Arial, sans-serif; line-height: 17.925926208496094px;">Crème Fraîche in advance. </span><span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 17.925926208496094px;">The thing about making a good tasting </span><span style="line-height: 17.907407760620117px;">Crème Fraîche is always use the </span></span><span style="background-color: white; color: #222222; font-family: 'Lucida Grande', Verdana, Arial, Helvetica, sans-serif; line-height: 18px;">thickest, best-quality cream</span><span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 17.907407760620117px;">. </span></span><br />
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<span style="font-family: Verdana, Arial, sans-serif; line-height: 17.907407760620117px;">Crème Fraîche</span><span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 17.962963104248047px;"> Substitute Recipe1</span></span><br />
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<span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 17.962963104248047px;">Use 2 cups heavy cream and whisk in 2 tablespoons sour cream. Keep in a glass bowl or jar on the countertop overnight. Refrigerate at least 4 hours before using. Use pasteurized cream, not ultra-pasteurized, if possible. You can also use buttermilk instead of the sour cream. Keeps for a couple of weeks in the fridge. </span></span><br />
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<span style="font-family: Verdana, Arial, sans-serif; line-height: 17.907407760620117px;">Crème Fraîche </span><span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 17.962963104248047px;">Subsitute Recipe2</span></span><br />
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<span style="font-family: Verdana, Arial, sans-serif;">You will need 1 cup heavy cream, <span style="line-height: 17.94444465637207px;">¼ cup buttermilk and </span><span style="line-height: 17.94444465637207px;">1 tablespoon of lemon juice. </span><span style="line-height: 17.94444465637207px;">If possible, allow the cream and buttermilk to sit out at room temp for an hour or two to take the chill off. </span><span style="line-height: 17.94444465637207px;">Whisk everything together in a glass or ceramic bowl or a mason jar. </span><span style="line-height: 17.94444465637207px;">Cover with plastic wrap, a tea towel, or a lid and let sit about 8 hours in a warm spot. It should look like the consistency of pancake batter and smell fresh and a little sour (like buttermilk). </span><span style="line-height: 17.94444465637207px;">Refrigerate before using to let it finish thickening up. Use within two weeks.</span></span><br />
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PhWriter11http://www.blogger.com/profile/11348011079767886957noreply@blogger.com0tag:blogger.com,1999:blog-3762815091575992643.post-56648594708208533552013-01-05T03:19:00.002-08:002013-01-05T03:19:42.286-08:00Ribeye with Creamed Forest Mushroom and Baby Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 24px;">With all the rush and merriment during the holidays, this is definitely an impressive and sumptuous dish to prepare. Tops this took 30 minutes to cook, and off the plate in a much lesser time.</span><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitP0RFf9RDJerwZkRRstQHIAR007zqFGCUXw2f_AQgrJDrXXRKM_oXSyE1Y-YBIquKvDS-WMo3eRWkF6MM094PlMeqhM4mGSkk8tT9R6pjq5_Ip6r8e5Gqq6DnLgUpEGP34xY5QJ4_3K3L/s1600/grandma+glasses+dec+2012+038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitP0RFf9RDJerwZkRRstQHIAR007zqFGCUXw2f_AQgrJDrXXRKM_oXSyE1Y-YBIquKvDS-WMo3eRWkF6MM094PlMeqhM4mGSkk8tT9R6pjq5_Ip6r8e5Gqq6DnLgUpEGP34xY5QJ4_3K3L/s320/grandma+glasses+dec+2012+038.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> two slabs of marbled ribeye , cream and butter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AQ3mz7f5GC6iS9_Rk-AouCPSNAfcyBm-ulDuczdPsIJdUItWfc0fq_HzCBeSxpp6l1AylBoRImhnxbApLYxkrq29RWPaVlu5s0UFwYGn3IXwNig5HsyKieEUEvJNlhe629cgvrT-5RHW/s1600/grandma+glasses+dec+2012+034.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AQ3mz7f5GC6iS9_Rk-AouCPSNAfcyBm-ulDuczdPsIJdUItWfc0fq_HzCBeSxpp6l1AylBoRImhnxbApLYxkrq29RWPaVlu5s0UFwYGn3IXwNig5HsyKieEUEvJNlhe629cgvrT-5RHW/s320/grandma+glasses+dec+2012+034.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a cup of forest mushroom</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSljOBI3KmShrti7ffj0WNA7ZysvY9pWxvhEVfVCKv_FfIHm0KzbO3o8HPxphkK-oXmR_DLSIDyGK2z2ced7_VH9jL3ddy1K8wfMvaCqVubZpO05AycfDRksaNhvDo0f9u1U441PffcNGY/s1600/grandma+glasses+dec+2012+044.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSljOBI3KmShrti7ffj0WNA7ZysvY9pWxvhEVfVCKv_FfIHm0KzbO3o8HPxphkK-oXmR_DLSIDyGK2z2ced7_VH9jL3ddy1K8wfMvaCqVubZpO05AycfDRksaNhvDo0f9u1U441PffcNGY/s320/grandma+glasses+dec+2012+044.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pan fried forest mushroom</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_Is1EUHlbEOaucRrM_vOxDNTzYYGwWwoF3BdYh4dLdsNSIK5ZGT7n9KA741JmG4CLtWIGVIVOjxUjWfupJ3GmLtHZvy9yFR3lZWF42YKrtycqJbqYeUs40rtFhmI87UEHobInC9VcHfU/s1600/grandma+glasses+dec+2012+036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_Is1EUHlbEOaucRrM_vOxDNTzYYGwWwoF3BdYh4dLdsNSIK5ZGT7n9KA741JmG4CLtWIGVIVOjxUjWfupJ3GmLtHZvy9yFR3lZWF42YKrtycqJbqYeUs40rtFhmI87UEHobInC9VcHfU/s320/grandma+glasses+dec+2012+036.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry baby potatoes in butter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfZ6zyLj4Ymc0x5_VKkdeyTSfGNihwpNhXjs6AP8QD3KdIKJ_giMoE2UxoXgBeRiMvzB2IvXof08-KAbqh4OZfiN9J74vokKtdRDBEzZgQrP22Y-rawAlXIYAGd3R-KaUN78FtNgH7iHc/s1600/grandma+glasses+dec+2012+045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfZ6zyLj4Ymc0x5_VKkdeyTSfGNihwpNhXjs6AP8QD3KdIKJ_giMoE2UxoXgBeRiMvzB2IvXof08-KAbqh4OZfiN9J74vokKtdRDBEzZgQrP22Y-rawAlXIYAGd3R-KaUN78FtNgH7iHc/s320/grandma+glasses+dec+2012+045.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan seared ribeye seasoned to your taste </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7g8tTL6ktOBwmd8ne79PAWiPxqbNxFbibXbm63n1aEOr7-Eo7lKvUae9TFc10-jr1aHMedAUToa5Tb4jba0shQD0JjqY645JTMJ-AMGhl6GawWEijN1GbuCy-DnPkDW-XoLAGXe3TpdM/s1600/grandma+glasses+dec+2012+047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7g8tTL6ktOBwmd8ne79PAWiPxqbNxFbibXbm63n1aEOr7-Eo7lKvUae9TFc10-jr1aHMedAUToa5Tb4jba0shQD0JjqY645JTMJ-AMGhl6GawWEijN1GbuCy-DnPkDW-XoLAGXe3TpdM/s320/grandma+glasses+dec+2012+047.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinnertime! </td></tr>
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PhWriter11http://www.blogger.com/profile/11348011079767886957noreply@blogger.com0tag:blogger.com,1999:blog-3762815091575992643.post-80049252122082647892012-09-22T08:00:00.000-07:002012-09-22T08:00:16.297-07:00CHICKEN FILLET With Tarragon Crust<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://theswedishchefisinthehouse.files.wordpress.com/2012/09/chicken-filet-with-tarragon-crust-025.jpg" style="border: 0px; clear: right; color: #1982d1; float: right; font-family: inherit; font-style: inherit; margin-bottom: 1em; margin-left: 1em; margin-top: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img alt="" class="alignnone size-large wp-image-7" height="768" src="http://theswedishchefisinthehouse.files.wordpress.com/2012/09/chicken-filet-with-tarragon-crust-025.jpg?w=1024&h=768" style="border: 1px solid rgb(221, 221, 221); height: auto; margin-top: 0.4em; max-width: 97.5%; padding: 6px; width: auto;" title="CHICKEN FILET With Tarragon Crust 025" width="1024" /></a><div style="border: 0px; color: #373737; font-size: 15px; font-weight: 300; line-height: 24px; margin-bottom: 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
Ingredients</div>
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500g chicken fillet (about 4 med filet)<br />1/2 c fresh tarragon leaves, minced finely<br />1/2 c parsley, minced finely<br />1/2 c bread crumbs * (Mcjonsson breadcrumbs)<br />3 tbsp butter<br />pinch of salt<br />1/2 tsp pepper<br />1 tsp garlic powder<br />2 tbsp Dijon mustard</div>
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Prepare ingredients, and preheat oven to 200 degrees. Pat dry chicken fillet. Set aside. In a bowl, mix the bread crumbs, tarragon, parsley,salt and pepper. In another bowl, prepare a paste of mustard and garlic powder.</div>
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<a href="http://theswedishchefisinthehouse.files.wordpress.com/2012/09/chicken-filet-with-tarragon-crust-012.jpg" style="border: 0px; color: #1982d1; font-family: inherit; font-style: inherit; margin-left: 1em; margin-right: 1em; margin-top: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img alt="" class="alignleft size-medium wp-image-20" height="225" src="http://theswedishchefisinthehouse.files.wordpress.com/2012/09/chicken-filet-with-tarragon-crust-012.jpg?w=300&h=225" style="border: 1px solid rgb(221, 221, 221); display: inline; float: left; height: auto; margin-bottom: 1.625em; margin-right: 1.625em; margin-top: 0.4em; max-width: 97.5%; padding: 6px;" title="CHICKEN FILET With Tarragon Crust 012" width="300" /></a></div>
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Dip each chicken filet in the mustard paste to coat evenly, then dredge in bread crumb mix. </div>
<span style="color: #373737; font-size: 15px; font-weight: 300; line-height: 24px;">Arrange in a greased baking dish. Generously put butter. </span><span style="color: #373737; font-size: 15px; font-weight: normal; line-height: 24px;">Bake for 30 minutes, and serve warm. </span><span style="color: #373737; font-size: 15px; font-weight: normal; line-height: 24px;">Goes well with my favorite tagliatelle.</span></h1>
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PhWriter11http://www.blogger.com/profile/11348011079767886957noreply@blogger.com0tag:blogger.com,1999:blog-3762815091575992643.post-89279568241811006212012-08-10T08:03:00.002-07:002012-08-10T08:03:52.979-07:00McJonsson Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsXsxCCs-9zHlAtzBzK0y_04kEGHXmlcbl66oJOwcu9fyy_4QTwcsKBYUNRzZsu02FWM9H2fC8_PXG3n1ETvjD2qAhbCjxDHfuk0-n-O76CJxdTQQtXa7iv_Aqpx9aUGnrf1VznIAcClE/s1600/McJonsson+Bread+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsXsxCCs-9zHlAtzBzK0y_04kEGHXmlcbl66oJOwcu9fyy_4QTwcsKBYUNRzZsu02FWM9H2fC8_PXG3n1ETvjD2qAhbCjxDHfuk0-n-O76CJxdTQQtXa7iv_Aqpx9aUGnrf1VznIAcClE/s320/McJonsson+Bread+(12).JPG" width="320" /></a></div>
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2 c bread flour<br />
1 c wheat flour<br />
2 tsp yeast<br />
1 tsp salt<br />
5 tsp sugar<br />
1/3 c buttermilk<br />
1-1/2 c lukewarm water<br />
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Mix first 6 ingredients together in a mixing bowl.<br />
Add water.Stir them together until gooey.<br />
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Cover with damp towel and let dough sleep for 12-20 hrs.<br />
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After sleeping, the no knead bread dough should look frothy and bubbly.<br />
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Dump out on lightly floured surface.<br />
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Wet your hands. This will prevent the very sticky dough from sticking to your hands.<br />
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Turn dough blob over so that you get a nice, smooth, tight surface.<br />
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Tuck the dough and put dough in bread pan. Let rise until double in size for another 2 hours.<br />
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Preheat oven to 450F for 30 minutes or longer.<br />
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Dust dough lightly with flour before putting in the oven. Bake for 30 minutes until crust is golden brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-djZuHBIamY74sFSufJgfVE8A-Q0VFC5AACFHDs2yWPGPrpvD46BqqXEhFIo9EJt85zxW-5L7RPQLu4XU1oTVoMzMARrw5rvhOV1gCWx0aCuzd_a0devJuJTe-xTlK_ifgK6w4Kt5QeZ/s1600/McJonsson+Bread+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-djZuHBIamY74sFSufJgfVE8A-Q0VFC5AACFHDs2yWPGPrpvD46BqqXEhFIo9EJt85zxW-5L7RPQLu4XU1oTVoMzMARrw5rvhOV1gCWx0aCuzd_a0devJuJTe-xTlK_ifgK6w4Kt5QeZ/s320/McJonsson+Bread+(14).JPG" width="320" /></a></div>
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Cool on rack. Best with butter and Kalles.<br />
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</div>PhWriter11http://www.blogger.com/profile/11348011079767886957noreply@blogger.com0tag:blogger.com,1999:blog-3762815091575992643.post-88512009199934694472012-08-10T07:42:00.000-07:002012-08-10T07:42:10.122-07:00Flaskpannkaka<div dir="ltr" style="text-align: left;" trbidi="on">
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Flaskpannkaka recipe, Swedish oven pancake best with bacon and lingonberry-jam.<br />
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1 c Wheat Flour<br />
2 c Milk<br />
pinch of Salt<br />
3 tbs Butter<br />
3 Eggs<br />
1 c Bacon<br />
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1. Start with the batter, mix the flour and the salt. Add the milk, pour it over the mixture slowly to avoid lumps. Finally whisk down the eggs.<br />
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2. Preheat oven to 175 celcius. Line the bottom of an oven tray with strips of bacon and teaspoon of butter. Put in oven for 5 minutes of until bacon turns golden brown.<br />
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3. Carefully pour over the batter and make it sure it's evenly divided over the tray.<br />
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4. Continue baking in the oven for approximately 25 minutes at 225 celcius or 437 fahrenheit until firm and golden.<br />
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I like this best served with my favorite jam and a glass of red grape juice.<br />
</div>PhWriter11http://www.blogger.com/profile/11348011079767886957noreply@blogger.com0tag:blogger.com,1999:blog-3762815091575992643.post-20081392317279396082012-08-10T07:31:00.000-07:002012-08-10T07:48:47.043-07:00Jordgubbstårta- a Swedish midsummer cake.<div dir="ltr" style="text-align: left;" trbidi="on">
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Jordgubbstårta - a Swedish midsummer cake.<br />
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how to make the base cake:<br />
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2c cake flour mix with 2 tbsp baking powder<br />
2c sugar<br />
4 eggs<br />
2 tsps of butter<br />
2 tsps of bread crumb<br />
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1. Preheat oven to 180C<br />
2. Prepare ingredients.<br />
3. Beat eggs until light.<br />
4. Gradually put in sugar and continue beating.<br />
5. Fold in flour mixture until smooth consistency.<br />
6. Generously grease with butter your 10 inch cake tin.<br />
7. Sprinkle bread crumbs on the tin, making sure all sides and bottom surface of cake tin is covered.<br />
8. Pour mixture and bake for 45 minutes or until golden brown and toothpick comes out clean.<br />
9. Let cool before placing in wire rack.<br />
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how to make the strawberry topping<br />
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2 c strawberries<br />
3 c whipping cream<br />
3 tbsp sugar<br />
1/2 c vanilla custard ( I used premium French vanila custard)<br />
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1. Slice 1 cup of strawberries. Set aside for cake topping.<br />
2. Chop and dice the rest of the strawberries. Set aside.<br />
3. Whisk cream and sugar until frothy.<br />
4. In a separate bowl, mix the chopped strawberries and 1 cup of whipped cream.<br />
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How to assemble the Jordgubbstårta<br />
1. Slice cake into three layers.<br />
2. First prepare bottom layer. Spread vanilla custard.<br />
3. Place the second layer on top of vanilla layer.<br />
4. Spread the strawberry whipped cream on the second layer.<br />
5. Place the top layer on top of strawberry cream.<br />
6. Use the remaining whipped cream to generously cover the whole cake.<br />
7. Arrange strawberry slices on top of the cake.<br />
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Happy Midsummer cake for everyone.<br />
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<br /></div>PhWriter11http://www.blogger.com/profile/11348011079767886957noreply@blogger.com0