Type: Dessert
Ingredients:
3 eggs
3.5 dl sugar
150 g butter
1.5 dl cocoa powder
2 dl wheat flour
1 tsp vanilla
1.75 dl cream
150 g dark chocolate (70-85%)
20 g butter
Oven: 175°C
Preparations:
Whip egg & sugar at least 3 minutes. Melt butter, take from heat,
add cocoa powder. Gently stir cocoa butter into the egg mixture, add flour + vanilla
and stir it all to a smooth mixture. Pour mixture in baking tray with removable edges.
Bake for 30-35 minutes depending on tray size.
Mix butter, cream, chocolate and melt on low heat. Take off heat, let solidify
in room temperature.
When the cake and cream has cooled, coat the cake with the chocolate cream.
Let the cake rest for 2-3 days before serving.
Serve the cake with Limoncello raspberry sauce.
This blog describes the voyages into the realms of food, undertaken in the name of The Chillantrope and Serenity.
2012-06-02
Recipe: Limoncello raspberry sauce
Type: Condiment
Ingredients:
500 g raspberries
2 dl Limoncello
1.5 dl sugar
1 lemon, zest of
Corn starch
Preparations:
Bring the Limoncello to a boil together with sugar and zest, stirring while the sugar melts. Reduce for a few minutes, then pour over the berries. Squeeze the raspberries and mix them thoroughly with the limoncello syrup, then let soak for at least 1h, preferably longer.
Strain the berries through a strainer and let it drip until all the berry juice had been drained out of the berries.
Mix some corn starch with a bit of the raspberry sauce in a cup and stir to a smooth liquid texture. Mix the roux back into the sauce, while stirring constantly.
Note: Make sure not to add too much roux to the sauce, otherwise it'll get too thick. Also ensure that you stir constantly to avoid lumps from forming.
Ingredients:
500 g raspberries
2 dl Limoncello
1.5 dl sugar
1 lemon, zest of
Corn starch
Preparations:
Bring the Limoncello to a boil together with sugar and zest, stirring while the sugar melts. Reduce for a few minutes, then pour over the berries. Squeeze the raspberries and mix them thoroughly with the limoncello syrup, then let soak for at least 1h, preferably longer.
Strain the berries through a strainer and let it drip until all the berry juice had been drained out of the berries.
Mix some corn starch with a bit of the raspberry sauce in a cup and stir to a smooth liquid texture. Mix the roux back into the sauce, while stirring constantly.
Note: Make sure not to add too much roux to the sauce, otherwise it'll get too thick. Also ensure that you stir constantly to avoid lumps from forming.
Recipe: Sous vide salmon
Type: Main course
Ingredients:
200 g salmon / portion
Sous vide: 50°C
Preparations:
Pat the salmon dry and seal in a sous vide bag. Cook for 30 minutes.
Pat the salmon dry again and sear the skin side with a blow torch. Serve with oven roasted fennel, apple and red onions and blood orange sauce.
Ingredients:
200 g salmon / portion
Sous vide: 50°C
Preparations:
Pat the salmon dry and seal in a sous vide bag. Cook for 30 minutes.
Pat the salmon dry again and sear the skin side with a blow torch. Serve with oven roasted fennel, apple and red onions and blood orange sauce.
Recipe: Oven roasted fennel, apple and red onion
Type: Side dish
Ingredients:
2 large fennel bulbs, trimmed, diced
2 Golden delicious, diced
2 red onions, in wedges
Avocado oil
Salt
Black pepper
Oven: 200°C
Preparations:
Put fennel dices, apple dices and onion wedges in the bottom of an oven tray, sprinkle oil over and season with salt and pepper.
Roast for 25 minutes.
Ingredients:
2 large fennel bulbs, trimmed, diced
2 Golden delicious, diced
2 red onions, in wedges
Avocado oil
Salt
Black pepper
Oven: 200°C
Preparations:
Put fennel dices, apple dices and onion wedges in the bottom of an oven tray, sprinkle oil over and season with salt and pepper.
Roast for 25 minutes.
Recipe: Blood orange sauce
Type: condiment
Ingredients:
3.5 dl blood orange juice
2 tbsp lime juice
0.75 dl white wine
2 tbsp shallots
60 g butter
Salt
Black pepper
Preparations:
Bring the blood orange juice to a boil in a pan and let reduce for about 10 minutes. In a separate pot reduce wine + shallots for about 3 minutes.
Add blood orange reduction to the wine reduction, then add the butter a little at a time and whisk until melted. Take the sauce off the heat and season with salt and pepper.
Ingredients:
3.5 dl blood orange juice
2 tbsp lime juice
0.75 dl white wine
2 tbsp shallots
60 g butter
Salt
Black pepper
Preparations:
Bring the blood orange juice to a boil in a pan and let reduce for about 10 minutes. In a separate pot reduce wine + shallots for about 3 minutes.
Add blood orange reduction to the wine reduction, then add the butter a little at a time and whisk until melted. Take the sauce off the heat and season with salt and pepper.
Recipe: Avocado tequila ice cream
Type: Savoury ice cream
Ingredients:
4.75 dl avocado purée
1.75 dl water
4 dl sugar
3 tbsp lime juice
0.5 dl tequila
Preparations:
Mix sugar and water in a pan over medium heat until sugar is completely dissolved. Let the sugar syrup cool. In a separate pot, reduce the tequila by roughly 50%. Let cool. Mix avocado and syrup using a blender, then add to ice cream maker. When ice cream is almost solid, add tequila reduction.
Ingredients:
4.75 dl avocado purée
1.75 dl water
4 dl sugar
3 tbsp lime juice
0.5 dl tequila
Preparations:
Mix sugar and water in a pan over medium heat until sugar is completely dissolved. Let the sugar syrup cool. In a separate pot, reduce the tequila by roughly 50%. Let cool. Mix avocado and syrup using a blender, then add to ice cream maker. When ice cream is almost solid, add tequila reduction.
Recipe: Parsley basil risotto in roasted peppers
Type: Main course
Serves: 4
Ingredients:
3 dl Carnaroli rice
2 tbsp oil
1 onion
2 dl dry white wine
2 cloves of garlic
6 dl vegetable stock
2 dl Parmigiano-Reggiano
1 tbsp parsley
1 tbsp basil
8 Italian peppers
Oven: 225°C
Preparations:
Bring the vegetable stock to a simmer in a pot.
Cut the peppers open and deseed them. Toast the peppers with a torch.
Chop onions and garlic and blanch them in the oil, then add the rice. Toast the rice for 1 minute while stirring, then add the wine. Heat to a boil and add the simmering stock by the spoonful, and let the risotto boil for roughly 20 minutes, while stirring regularly to ensure that the rice does not burn. When the rice is almost done, add the parsley, basil and cheese and stir until it's evenly distributed in the risotto.
Scoop risotto into sweet peppers then bake the peppers for 10 minutes in oven.
Serves: 4
Ingredients:
3 dl Carnaroli rice
2 tbsp oil
1 onion
2 dl dry white wine
2 cloves of garlic
6 dl vegetable stock
2 dl Parmigiano-Reggiano
1 tbsp parsley
1 tbsp basil
8 Italian peppers
Oven: 225°C
Preparations:
Bring the vegetable stock to a simmer in a pot.
Cut the peppers open and deseed them. Toast the peppers with a torch.
Chop onions and garlic and blanch them in the oil, then add the rice. Toast the rice for 1 minute while stirring, then add the wine. Heat to a boil and add the simmering stock by the spoonful, and let the risotto boil for roughly 20 minutes, while stirring regularly to ensure that the rice does not burn. When the rice is almost done, add the parsley, basil and cheese and stir until it's evenly distributed in the risotto.
Scoop risotto into sweet peppers then bake the peppers for 10 minutes in oven.
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