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Pizza in Piedmont

Pizza dough
15 g fresh yeast
300 ml. tepid water
500 g strong whitw flour (italian 00 Is good)
15 g salt(2 teaspoon)
2 tablespoon extra virgin olive oil

Whisk together the yeast and the water. In a large bowl, mix the flour, salt, olive oil and then add the water and yeast and form the mixture into a ball. Now knead the dough on a floured work surface. To do this, push the dough backwards and forwards simultaneously with your two hands so that you are stretching it and then pushing it back down into a ball. Put the dough in a bowl and flour the top and cover with clingfilm. Leave to rise for 45-60 minutes. After rising, divide the dough into 6 large tennis ball size pieces and then roll them into thin discs. Top with the ingredients you want to put on the pizza.

Pizza with wild asparagus and nettles
2 pieces of dough.
10-15 wild asparagus(you can also use regular asparagus)
1 handful of nettles( you can also use other wild herbs or herbs)
50 g mascarpone
50 g freshly grated parmesan
Good olive oil
Sea salt

Cut the bottom of the asparagus and throw away , cut the rest of the asparagus into pieces of approx. 5 cm . Length , rinse them in cold water.
Wash the nettles and chop into slightly smaller pieces.
Roll out the dough into 2 very thin pizza. ( Approximately 2 – 3mm. Thickness, or as thin as it can be done )
Spread mascarpone on the 2 pizza and spread out in a thin layer.
Put then asparagus pieces, nettles and grated parmesan over in an thin layer.
Put the pizza into a very hot oven , directly on the stone plate and bake for 3-4 minutes. Until it starts to bubble up and get a nice golden surface , crispy base and crust.
Remove the pizza from the oven, drizzle with a little olive oil and sea salt on top and serve immediately .
The pizza can also be made with ordinary asparagus or other vegetables like zucchini, eggplant, tomato , nettles can be replaced with herbs like sage, basil or arugula.

By Karstad | Posted in Februay | Kommentarer slået fra

Brussels sprouts

Salad of brussels sprouts, carrot , apple, rye kernels and mint
4 people
400 g brussels sprouts
3 carrots
2 danish apples ( like Ingrid Marie or red aroma that has no acidity and freshness in it )
100 g whole rye kernels
½ cup. olive oil
3-4 tbsp. apple vinegar
Salt and freshly ground pepper
1 tsp. acacia honey
½ bunch mint
1 handful of red sorrel
Put kernels in a pot and rinse through with cold water , drain and add clean water to cover the kernels.

Bring the pot to a boil and cook kernels in approx. 50 mins. On low heat.
Take the kernels of heat and put them into a bowl , marinate them with a little salt , 1 tbsp. vinegar and 1 tbsp. olive oil.
Take any. unsightly outer leaves of Brussels sprouts and cut the root.
Peel the carrots and then, cut Brussels sprouts, carrot and apple into thin slices and put up in a bowl.
Add to the kernels, and marinade with extra olive oil, vinegar, honey , salt and freshly ground pepper.
Pick and chop the mint , turn into the salad and sprinkle finally with sorrel on top and serve the salad as a separate salad or as an accompaniment to poultry, white meat or fish.

Recipe from the book Spis, published 20 March 2014.

#Spis2014

By Karstad | Posted in Februay | Kommentarer slået fra

Herbal sprinkel #video #Spis2014

Link to video

Herbal sprinkle of mint , lemon, parsley sunflower seeds and fennel seeds
1 bunch flat-leaf parsley
1 bunch mint
2 organic lemons
50 g sunflower seeds
20 g fennel seeds
Grate the zest of the fine side of a grater and put in a bowl. Rinse the herbs in cold water and drain thoroughly. Chop the herbs until they are quite finely chopped. Put sunflower seeds in the herbs and chop them together, so they are well blended with herbs, put up in the bowl with the lemon zest Add fennel seeds in a mortar or spice grinder and grinding fennel seeds. Mix fennel seeds into the herbs and mix well. Use sprinkled to sprinkle over pasta, new potatoes, baked root vegetables, baked or fried fish, slices of white meat and poultry. Also really good to sprinkle over cold slices of meat, if you have leftovers from the night before.

By Karstad | Posted in January | Kommentarer slået fra

Pomegranate

Salted cod with pomegranate, watercress, spelt and cold-pressed rapeseed oil
4 people
300 g cod fillets (without skin and bones )
1 tbsp. coarse salt
1 tsp. sugar
1 dl. whole spelt
1 pot of watercress
½ pomegranate
2 tbsp. apple vinegar
4 tbsp. cold-pressed rapeseed oil
Salt and pepper

Day 1 Check cod for freshness and bones. Put cod fillets on a serving dish and sprinkle with salt and sugar, cover the cod with film and put it in the fridge. Let the cod stay 12 hours in the fridge.

Day 2 Put spelt in a pot and add water to cover and bring to the boil. Boil spelt for approx. 1-1.5 hours , until tender, make sure the kernels are covered all the time with water.. Remove the pot from the heat and marinate the cooked spelt grains with vinegar, 2 tbsp. Oil , salt and pepper. knock pomegranate kernels out of the shell with a spoon and put them into a bowl. Take the salted cod from the refrigerator and cut it into very thin slices. Place slices on a dish or a plate and sprinkle the marinated spelt grains, pomegranate seeds, watercress, salt, freshly ground pepper and a little canola oil in addition to cod. Server as a starter or lunch dish with good bread and a salad.

By Karstad | Posted in January | Kommentarer slået fra

Ginger

Ginger – anise syrup
30 g fresh ginger
3 star anise
3 dl. water
100 g sugar
½ dl. apple cider
Put water, sugar, vinegar and star anise in a pot and bring to a boil. Peel the ginger and grate it on a grater. Put the grated ginger into the pot and let it all cook for approx. 15-20 min. so its cooked until that it begins to thicken and make syrup consistency. Put syrup in a jar/bowl and let it cool. Store the syrup at room temperature because if you put it in the fridge, it will get to cold and crystallize. Use the syrup on top of yogurt, toast or in tea or dressings.

Pickled ginger
100 g fresh ginger
2 dl. apple vinegar
2 dl. sugar
5 whole black peppercorns
Pinch of salt
Put vinegar, sugar, peppercorns and salt in a saucepan, bring to a boil. Peel the ginger and cut it into very thin slices, either with a mandolin or a very sharp knife. Put ginger into a bowl and pour over the hot vinegar brine. Let ginger rest a couple of hours, or a 1-2 days before eating. Eat the pickled ginger for raw fish, salads and baked vegetables, roasted meats and poultry. Make a large portion of the pickled ginger as it can be kept for 4-5 months in the fridge and it ‘s always good to have standing in reserve.

By Karstad | Posted in January | Kommentarer slået fra

Oysters

Oysters on crispy rye bread , parsley , shallots and crispy chicken skin
4 people
8 oysters (use danish Limfjords oysters or frensh ballon oysters)
3 parsley stalks
1 shallot
8 chicken skin or else 4 slices of good ham or bacon.
Sea salt and freshly ground pepper
Put the chicken skins on a baking sheet and bake them in the oven at 180 degrees for 10-15 minutes . until they are crisp and golden.
Remove the chicken skin from the oven and let them cool slightly .
Open oysters, check for freshness and release the oyster from the shell and put them in a bowl.
Clean oysters for shell pieces.
Peel the shallots and cut into very thin slices, wash parsley and chop.
Put oysters on crisp rye bread slices, put shallots rings, parsley and pieces of chicken skin on top, season with freshly ground pepper and a little salt .

Crisp bread
¼ rye bread
1 tbs. good olive oil
Sea salt
Cut the bread into very thin slices and place the slices on a baking sheet with baking paper.
Drizzle slices with oil and salt.
Bake the bread slices in the oven at 180 ° C for 7-9 min. Until they are completely golden and crispy.

By Karstad | Posted in December | Kommentarer slået fra

Christmas cake

750 g dried fruit (raisins, date, prunes, figs, apricots)
50 g candied bitter orange (see tip)
1 ¼ cup apple juice or apple cider
250 g soft butter
500 g muscovado sugar
6 eggs
300 g of wheat flour
½ vanilla pod
½ tsp. ground cloves
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. fine salt
200 g of mixed nuts

Cut the fruit, into pieces of approx. 1×1 cm. put fruit in a bowl and toss them with juice or cider. Let the fruit stand on the table and marinade while you mix the dough together. Stir butter and sugar together in a bowl and whisk then the eggs in the dough – one at a time. Put flour in another bowl. Split the vanilla pod and scrape out the seeds. Put vanilla in the bowl with the rest of the spices and salt. Come flour into the dough and stir well . Add fruits and juice / cider and stir well again , and turn also the nuts into the dough. Spray or grease a form (24-26 cm in diameter) with butter or cover it with baking paper, and put the dough in. Bake at the center of the oven at 150 ° for 2 hours. Turn off the heat and let the cake stand in the closed oven until it is completely cold, preferably overnight. Loosen the cake from the form, and put it on a plate and give it a fine powder of sugar. Server Christmas cake into small pieces – This christmas cake is not of the kind that can be saved through Christmas, but it could easily stand for 8-12 days and keep the same quality if you wrap it tightly in wax paper and then store it away in a cake tin.

By Karstad | Posted in December | Kommentarer slået fra

Lemon

Lemon “jam “
1-2 glasses
10 organic lemons
2 vanilla pods
5 cups water
600 g of cane sugar
Lemons are in season and reasonably cheap right now, so take the opportunity and weekends to fill jam stock up with this lovely jam: Peel 2 of the lemons with a potato peeler, making sure that nothing comes of it white with the peel Cut the peel into thin strips and put them in a pot with water. Let the strips cook for 15-20 min. Cut the peel of the lemons with a knife, so all the white comes off, and only the pure Lemon “meat” is left. Cut the lemon “meat” into small cubes. Put lemon cubes and vanilla pod to pot with the strips and simmer on low heat for 30 minutes. the lid. Add the sugar after the 30 min. , And simmer for another 30 minutes, the jam should have a suitable consistency now. Getting the hot jam on washed glass jar and store in the refrigerator. The jam will keep unopened for 4-5 months in the fridge and 3-4 weeks in the refrigerator if it is open.

” Jam ” can also be made with other citrus fruits, orange, lim, blood grapefruit and grapefruit, however, one must be somewhat aware of the quantity of sugar, depending on what kind of fruit you use and acidity.

Salted lemon
1 large jar
6-8 organic lemons
3-4 cups coarse sea salt, a lot of salt
Lemons are good and cheap in January and February , so it’s good months to pickle them in. Wash the lemons and prick them 8-10 time each with a knife. Put lemon in a large jar and Fill the salt on top and close the lid . Put the salted lemons aside in a cool, dark place for at least 1 month prior to use. Lemon and having now been given a more noble and complex fragrance, can be used as a spice and flavoring for roast poultry , fish dishes , stews , soups and salads. Use the lemon and cut it into smaller chunks – and remove the visible grains first , they contribute to unnecessary bitterness. You can also blend a little of the yellow fruit meat and use it in dressings. The salt , which in the meantime has become like a pickle, however you can use it again to salt lemons.

By Karstad | Posted in November | Kommentarer slået fra

Coffee

Coffee ice cream with prunes in Armagnac and vanilla
6-8 people
4 dl. milk
2 dl. cream
15 whole coffee beans
120 g sugar
3-5 grains of salt
7 pasteurized egg yolks
A little mint

Put milk, cream, coffee beans, sugar and salt in a pot and bring to the boil (Put egg yolks in a bowl and add the boiling cream and whisk very thoroughly. Pour the egg mixture back into the pot, put it back on the stove and warm it gently up to approx. 78-80 ° with thorough mixing. Remove from the heat when the cream begins to thicken – Let the cream rest for 10-15 min. With coffee beans, run through a sieve and then back into the bowl and place it in the refrigerator. Stir in occasionally, until completely cold. Put the cream in a ice maker/machine, and let it run until it becomes firm and creamy, and then put the ice in the freezer until you will serve it.
Server coffee ice along with the marinated prunes and slightly picked mint and remember to drip a little of the syrup from prunes above .

Prunes:
500 g prunes
15-20 coffee beans (good quality )
1 organic lemon
1 vanilla pod
½ liter of water
150 g cane sugar
1 dl. armagnac
Split the vanilla pod and scrape the vanilla seeds out, cut lemon into slices and put it all up in a pot with cane sugar, water and coffee beans. Bring to a boil and let it cook for a few minutes. And take the pot off the heat. Come prunes into a bowl and pour syrup and Armagnac over .
Let prunes rest for 12-24 hours before serving.

By Karstad | Posted in October | Kommentarer slået fra

Beetroot

Beetroot soup with braised duck, crispy bread and tarragon
4 people
400 g of beetroot
3 shallots
1 clove garlic
1 tbsp. olive oil
1 orange
½ cup cherry vinegar
1 liter of water sea salt and freshly ground pepper
2 ducklegs “confit”, (see recipe below or you can also use pre-canned)
1 bunch tarragon
A few handfuls of crisp bread (see recipe below)

Wash and peel the beets, cut them into small pieces. Peel the onions and garlic, slice finely and put them in a pan with olive oil. Roast for 4-5 min., Until the onions are tender, then add the beetroot, orange juice and water. Cook the soup for about 15-20min. Put the soup in a blender, and blend it smooth and add vinegar, salt and pepper, so the taste Is right. Gently warm the soup and taste it once again, so you make sure that the balance of the taste is absolutely perfect. Server the soup with crispy bread, duck confit and chopped tarragon

Confit of duck legs:
2 fresh duck legs
5 sprigs of thyme
2 cloves of garlic
Salt and pepper
Sprinkle duck legs with salt, freshly ground pepper and chopped thyme and let them soak 2-3 hours. Put the duck legs in an ovenproof dish and sprinkle with coarsely chopped garlic. Put duck legs in the oven at 150 degrees and cook for approx. 2 hours until it is fully cooked, but still juicy. Remove the duck legs from the oven and let them rest and cool down before you can pick the meat off. Pick the meat of the bone, and up into a bowl, season with a little salt and freshly ground pepper, and 4-6 spoons of the liquid / fat that is left in the dish.

Crispy bread ¼ day-old bread
1 tbsp. rapeseed oil sea salt
Cut bread into very thin slices and place the slices on a baking sheet lined with baking paper. Sprinkle the slices with oil and salt. Bake the bread slices in the oven at 180 ° for 5-7 min., Until they are golden and crisp.