Friday, June 03, 2011

Orange Chocolate Sorbet - Chokladsorbet med apelsinsmak

Chokladsorbet med apelsinsmak

Serves 4

9 oz dark chocolate
1 1/2 cup water
3/4 cup sugar
2 tbsp concentrated orange juice

orange slices and whipped cream

Melt the chocolate over a waterbath. Make a sugar liquid of water and sugar.
Pour this over the chocolate. Flavor with orange juice, stir, and allow the
mixture to cool.

Freeze the sorbet, preferably in an ice cream maker, but you can also put it
in a dish and put in the freezer for about 2 hours. Stir occasionally so
that the mixture is smooth.

Spoon it up in serving bowls and decorate with orange slices and some
whipped cream. Enjoy!


Summery Lemon Balm Cake - Somrig citronmelisskaka

Somrig citronmelisskaka

The biggest daily newspaper in Gothenburg is called "Göteborgs-Posten". It
recently had a "face lift" and they have really freshened up the
daily recipe. Last week this cake was featured, and yesterday we tried it -
a thing we DEFINITELY didn't regret. It's awesome!

The author of the recipe tells us: "This cake, with its lovely taste of
lemon balm and summer, was invented during a walk through the hen house and
the herb garden. Those who don't have a herb garden can easily find lemon
balm growing in pots in the vegetable department in most grocery stores. My
own hens lay rather small eggs. If the eggs are large, it's enough with two
eggs for the cake."

Makes 1 cake

3 eggs (or 2, see above)

3/4 cup sugar
1 3/4 oz butter or margarine
scant 1/4 cup fresh lemon juice
3 tbsp finely chopped lemon balm
2 tsp grated lemon peel
scant 1 cup flour
1 tsp baking powder

Heat the oven to 350F. Finely chop the lemon balm and scrub the lemon
well in hot water. Grate the peel you need, split the lemon and squeeze out
the required amount of juice.

Grease and flour a tube pan, capacity 6 cups. Melt the fat and let cool. Beat eggs and sugar white and fluffy. Mix flour and baking powder in a deep plate. Mix the fat with lemon juice, lemon peel and lemon balm and stir into the egg batter, alternating with the flour mixture. Stir until smooth.

Pour in the dish and bake just below the middle of the oven for 30 - 35 minutes. Unmold onto sugared baking paper and remove the pan, so that the cake can "steam off" for a few minutes. Clean the pan, dry it and put it back on so that the cake can get totally cold. Enjoy!


Hot Orange Chicken - Het apelsinkyckling

Recipe from the 1998 edition of "Husmoderns Köksalmanack".

This chicken is wonderful. If you serve it when the autumn winds have started howling around the house and it's just about to start raining (you get the picture?), it's guaranteed to light up the room - and your tastebuds! Invite a couple of friends and try this chicken ... we did and we've never regretted it since! :-D You can prepare in advance and just heat it up from the last moment, when fruit and berries are mixed.


Het apelsinkyckling

Serves 8 - 9

10 chicken fillets
butter and oil for frying
1 tsp salt
some freshly ground white pepper
good 3/4 cup vegetable bouillon, concentrated,
like Touch of Taste or Knorr

strained liquid from the chicken
1 3/4 cups vegetable bouillon as above
3 tbs flour
1 tbs French-type mustard
1 tsp honey
4 tbs redcurrant jelly
dash cayenne
1 tbs soy sauce
1 cup cream, not necessarily whipping cream
salt, pepper
zest and juice from 1 orange, well scrubbed
(before grating and squeezing, of course! :-D)
2 sliced bananas
2/3 cup fresh or frozen redcurrants

For serving:
1 orange, well scrubbed and sliced
8 servings boiled rice

Trim the fillets and brown well on all sides in butter and oil. Flavor with salt and pepper and pour on the bouillon. Let simmer for about 20 minutes until chicken is white inside.

Beat together the strained liquid from simmering the chicken, bouillon and flour. Bring to just boiling point and stir in mustard, honey, redcurrant jelly, cayenne, soy sauce and cream and simmer together to a rich sauce. Put in the chicken fillets and let simmer in the sauce for 7 - 8 minutes. Flavor to taste with salt and pepper. Stir in orange juice and zest.

Serve with boiled rice, orange slices and a nice salad. Enjoy!