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July 08 2015

13:25

Första hjälpen

Har ni läst Harry Potter-böckerna? Då vet ni hur avgörande det kan vara att få i sig tillräckligt med choklad i en krissituation!

A loud snap made them all jump. Professor Lupin was breaking an enormous slab of chocolate into pieces. ”Here,” he said to Harry, handing him a particularly large piece. ”Eat it. It’ll help.” Harry took the chocolate but didn’t eat it. ”What was that thing?” he asked Lupin. ”A Dementor”, said Lupin, who was now giving chocolate to everyone else. ”One of the Dementors of Azkaban”. Everyone stared at him. Professor Lupin crumpled up the empty chocolate wrapper and put it in his pocket. ”Eat it” he repeated. ”It’ll help”.

-Harry Potter and the prisoner of Azkaban

Och just det. Här är receptet du behöver i händelse av Dementorattack: Chokladmuffins – extra choklad.

13:00
Why Your Grill Makes Better Pizza than Your Oven — Tips from the Kitchn
04:01
Grilled Salmon With Lime Butter Sauce

July 07 2015

21:27
Fun & Fireworks
17:00
How To Make Pizza Crust (Video!) — Video Tips from The Kitchn
12:43

Pickled Red Onions

Pickled Red Onions Recipe

Pickled red onions are an essential in Yucatán cuisine and accompany many traditional dishes, including cochinita pibil [Editor’s Note: And many untraditional dishes, including ancho short rib tacos]. They’re so easy to make and brighten up any dish with their sweet acidity and hot pink color.–Shannon Bard

LC Acid(ic) Trip Note

Pickled red onions...

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12:38

Ancho Short Rib Tacos

Ancho Short Rib Tacos Recipe

We’ve been seeing an awful lot of ancho short rib tacos on menus lately. And we suspect you’ve experienced this, too. At first glance, the concept may seem an unlikely melding of short ribs and ancho chiles and aromatics and (a waste of) good red wine. But wait’ll you taste the results when shredded and harnessed as taco filling. And if we may make a...

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12:14

Vaniljkex

Minns ni de där storpacken med kex som fanns i nästan varje skafferi förr i ti’n? Hushållskex, eller wafers, kallade vi dem och de kom i jättepåse eller ett sådant där tunt rånpaket som gör det omöjligt att inte smula halva innehållet på golvet när man öppnar den. Choklad och vanilj var smakerna (är det hushållskex så är det!) och de fungerade som standardakutkakor när ingen hunnit baka något piffigare. Jag gillade dem – särskilt vaniljvarianten – och häromdagen kom jag på den briljanta idén att göra egna.

Jag kan tala om att de når ytterligare en nivå med hemgjord vaniljsmörkräm! Så här gör man:

  • 15 smörgåsrån
  • 50 gram rumsvarmt smör
  • 2-3 dl florsocker
  • 2-3 tsk äkta vaniljsocker (går att göra själv såhär)

Skär rånen i mindre stavar (ca 2 cm breda). Blanda smör, florsocker och vanilj till en jämn smörkräm och bred över rånbitarna. Lägg ihop dem tre och tre och förvara torrt.

08:50

Homemade Coconut Milk Yogurt Recipe

Coconut Milk Yogurt

On a quick trip to London a year and a half ago, I spent an embarrassing number of hours exploring the aisles of the Kensington Whole Foods, stocking up on amazing British bean-to-bar chocolate and the paleo granola that inspired my own.

In the dairy aisle I noticed with great curiosity that they sold coconut milk yogurt, and bought a small tub to have at breakfast the next morning — you know how I feel about hotel breakfasts. One spoonful and I was smitten: it had the smooth texture and lovely tang of dairy yogurt, but it was wonderfully aromatic, with that one-of-a-kind, subtle sweetness that coconut milk brings. You had to taste it to believe it.

It was also fairly pricy (£2 for 125 g, that’s 2.80€ or 3$ for a half-cup, i.e. £16, 22.50€ or $25 for a liter/quart) and unavailable in France. So I resigned myself to see it as a once-in-a-blue-moon indulgence.

Until just a few of weeks ago, when I chanced upon this tutorial and saw the light: you can make your own coconut yogurt at home! From regular canned coconut milk! Available at the store!

The process is just as easy as making ordinary yogurt from cow’s or goat’s milk, which I do weekly: you simply combine the coconut milk with yogurt ferment or a probiotic supplement, and leave it to incubate at a steady, moderate temperature (around 40°C or 105°F) until the coconut milk is cultured, which takes 24 hours for the level of tang I like.

And I’ve been loving my homemade coconut milk yogurt. It’s a treat in and of itself, but I love it with a sliced-up banana and some granola, or dotted with berries, and I think it would make an excellent base for frozen yogurt. The yogurt tends to separate slightly, with a thin layer of set coconut oil at the top, but I actually enjoy that fudgy line (it’s not a bug, it’s a feature!) just like the creamy one I get when I use non-homogenized cow’s milk.

From a price perspective, my coconut yogurt works out to about 14€ (£10 or $15.50) per litre/quart, which remains more expensive than making yogurt from animal milk, but is notably cheaper than store-bought coconut yogurt.

If you don’t have a yogurt maker, you can use the light inside your oven to generate the required heat (as outlined in the recipe below), but getting a yogurt maker is a small investment I promise you won’t regret. There is no need for anything fancy: I have a super basic model that doesn’t cost very much, and does the job perfectly. The one I own is equivalent to this model in the US, but if you live elsewhere, here are my criteria for choosing a yogurt maker:

  • Glass jars: the cocktail of plastic and heat is an ugly one, and because you’ll be reusing the jars again and again, you want them to be inert and heat-resistant, i.e. made out of glass.
  • No automatic shut-off: many models turn themselves off automatically after a few hours (6 to 8, depending on the model) because they consider that the yogurt is done after that time. However, you may like your yogurt tangier (incubated longer), or you may want to make 24-hour yogurt if you have trouble with lactose, or you may want to make coconut yogurt, which takes 24 hours also. I understand the convenience of the automatic shut-off, but I prefer to set an alarm for myself and keep control of the incubation duration. Conveniently, these manual models are also cheaper!
  • The possibility of getting extra jars: you definitely want a double load of jars right from the start, so you can begin a new batch of yogurt before you’ve eaten (and cleaned) your way through the previous one. Also, breakage happens (ahem).
  • There are single-container models that allow you to make the yogurt in bulk rather than in individual jars, but for my own use I find it much more convenient to have the yogurt pre-portioned and ready to grab in the fridge.

The coconut milk I use for these yogurt is one I buy at the organic store (the Organi brand) which costs 2.49€ per can, is 15% fat, and has no BPA in the inside lining (I’ve checked with the manufacturer). As for the ferment, I’ve successfully used this yogurt starter as well as this probiotic supplement, which has 7 billion probiotics (Lactobacillus, Bifidobacterium, Lactococcus, and Streptococcus strains) in each dose.

Join the conversation!

Do you make your own yogurt? What’s your prefered method? Have you ever tried it with non-dairy milk?

Coconut Milk Yogurt

Homemade Coconut Milk Yogurt Recipe

Prep Time: 5 minutes

Cook Time: 24 hours

Total Time: 24 hours

Makes 1 liter (4 cups).

Homemade Coconut Milk Yogurt Recipe

Ingredients

  • 1 liter (4 cups) canned organic coconut milk, from 2 1/2 400-ml (13 1/2-oz) cans (I use one that's 15% fat; make sure the lining is BPA-free)
  • 1 sachet yogurt ferment or probiotics (I use this one, which has 7 billion probiotics in each dose) OR 120 ml (1/2 cup) yogurt saved from the previous batch (see note)

Instructions

  1. In a large bowl, whisk about 120 ml (1/2 cup) of the coconut milk with the ferment. Pour in the remaining coconut milk, whisking as you go.
If using a yogurt maker:
  • Divide the coconut milk mixture among the jars of the yogurt maker.
  • Switch it on and leave to incubate for 24 hours (if your yogurt maker has an automatic shut-off feature, you'll have to turn it back on).
  • Allow to cool to room temperature without disturbing, then place in the fridge.
  • If you don't have a yogurt maker:
  • Pour the coconut milk mixture into glass jars with heatproof lids, and close the jars.
  • Place in the oven, close to the oven light (ideally with a 60-watt bulb). Turn the oven light on, and leave the yogurt in with the light on for 24 hours. The temperature inside the oven should remain in the 38-43°C (100-110°F) temperature range; use an oven thermometer to make sure.
  • Allow to cool to room temperature without disturbing, then place in the fridge.
  • Notes

    You can use a small amount of yogurt from the previous batch as a starter for a fresh batch and repeat this cycle a few times, until you find the new batch is more acidic and doesn't set quite as well as you'd like. Use a fresh dose of ferment or probiotics for your next batch then.

    3.0
    http://chocolateandzucchini.com/recipes/basics/homemade-coconut-milk-yogurt-recipe/
    Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

    Coconut Milk Yogurt

    The post Homemade Coconut Milk Yogurt Recipe appeared first on Chocolate & Zucchini.

    08:42

    Sweet gomadofu

    A la recherche d’un petit dessert frais et léger, qui ne nécessite que quelques minutes de préparation et aucun four allumé ? J’ai ce qu’il vous faut, à condition que vous soyez ouvert aux saveurs et aux textures japonisantes… Je vous aiLire la suite
    02:00

    Raspberry Jam With Framboise

    Raspberry Jam With Framboise Recipe

    Cooking raspberries with framboise lambic, a raspberry beer, gives the raspberry jam a nice tangy quality. During the summer, when fresh raspberries are inexpensive, I make the jam with fresh berries. I make it at other times of the year with frozen raspberries.–Mindy Segal and Kate Leahy

    LC What Folks Are Saying About This Recipe Note

    “Just the right balance of...

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    July 06 2015

    16:52
    Où boire un verre et manger à Noirmoutier #1 : Café Saint Louis
    13:52

    Smakkamrater: Grapefrukt

    Grapefrukt har av någon obegriplig anledning utvisats till frukosthörnan. Detta trots att den är så sagolikt avändbar med sin kryddiga beska och intagande parfym.

    13:52

    Smakkamrater: Grapefrukt

    Grapefrukt har av någon obegriplig anledning utvisats till frukosthörnan. Detta trots att den är så sagolikt avändbar med sin kryddiga beska och intagande parfym.

    10:00

    Amandine(s) à la purée de fruits

    Un petit dessert très chouette, que je vais bientôt refaire avec, déposés dans la pâte avant cuisson, des dés de la belle rhubarbe fraîche de notre jardin… Les petits + :  Ce gâteau est riche en matières grasses, en sucre, en amandes… Il est donc préférable de le servir en petites portions, accompagné de dés […]

    Cet article Amandine(s) à la purée de fruits est la propriété de Florence Arnaud @ Makanaibio pour Makanai.
    Si vous le lisez sur un autre support, merci de bien vouloir en avertir l'auteur.

    07:00
    En route vers la Crète

    July 05 2015

    15:04

    Spanish-Style Deep-Fried Chicken Wings

    Spanish-Style Deep-Fried Chicken Wings Recipe

    These Spanish-style deep-fried chicken wings are great for a party and go really well with sherry—especially Amontillado abocado. They are served in all the tapas bars in Andalusia. Normally you don’t use too much chili pepper, but I love to add a real kick of heat to my ajillo (garlic dressing).–José Pizarro

    LC Easy Entertaining Note

    We’re asking you to take a leap of...

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    15:02

    Kladdkakebollar

    Jag har fått en del frågor om vad man kan göra med kakor som blivit över. Ett otroligt gott och piffigt sätt att återanvända kladdkaka är att göra kladdkakebollar av den. Mosa eller mixa ihop resterna av kakan och forma till bollar. Rulla i florsocker, kakao eller något kul strössel och voila: helt nytt bakverk! Vill man kan man smaksätta smeten med till exempel rivet apelsinskal, krossade lakritskarameller, rom eller något annat som man gillar.

    10:16

    {Vidéo} Allergies alimentaires et restauration : aide pour respecter les règles de façon intelligente

    Une excellente vidéo de l’industriel Unilever est disponible sur YouTube pour expliquer : ce qu’est une allergie alimentaire ; comment elle peut affecter, voire tuer, un mangeur allergique ; les obligations légales d’étiquetage en matière d’allergènes actuellement dans l’Union Européenne* ; les dangers que l’on fait encourir aux mangeurs allergiques si l’on ne veille pas […]

    Cet article {Vidéo} Allergies alimentaires et restauration : aide pour respecter les règles de façon intelligente est la propriété de Florence Arnaud @ Makanaibio pour Makanai.
    Si vous le lisez sur un autre support, merci de bien vouloir en avertir l'auteur.

    July 04 2015

    16:50
    Salade de boulgour & pois chiches, salsa de tomates et groseilles et salsa verde
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