Pedersens fancy food

Author: Chef

  • Marblecake

    Ingredients

     200 g smør

    225 g sukker (ca. 3 dl.)

    2 tsk. vanillesukker

    3 æg

    250 g mel (4dl.)

    2 tsk. bagepulver

    1 dl. fløde eller mælk

    2 spsk. kakao

     Rør smør og sukker godt sammen og rør vanillen i. Tilsæt æggene og rør godt mellem hvert. Bland bagepulver i melet og rør melet i dejen skiftevis med fløde eller mælk. Tag 1/3 af dejen fra og rør kakao i. Kom halvdelen af den lyse dej i en smurt sandkageform. Kom den mørke dej herpå og herover igen den lyse dej. Vend lidt rundt i kagedejen med en kniv, så kagen marmoreres. Bag kagen ved 175 grader i godt 1 time.

  • Tiramisu

    Step 1: Make the Genoise Cake:

    Ingredients

    • EGGS, 3 whole large
    • SUGAR, granulated, 1/3 cup + 3 tablespoons
    • VANILLA EXTRACT, 1 teaspoon
    • CAKE FLOUR, 1/2 cup sifted
    • BUTTER, 2 tablespoons melted

    Directions

    1. Preheat oven to 350° F.
    2. Spray a 9 inch diameter round cake pan or 8 inch by 8 inch rectangular cake pan with vegetable oil spray and lightly dust with cake flour.
    3. Beat the eggs and 1/3 cup of sugar at medium speed in a doubleboiler over very hot water (just shy of boiling) until silky smooth.
    4. Add the remaining 3 tablespoons of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.
    5. Remove from heat, stir in the vanilla, and carefully fold in the cake flour.
    6. Fold in the melted butter.
    7. Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes
    8. Remove from oven and immediately turn cake out of pan onto a wire rack to cool.

    Step 2: Make the Spirits & Coffee Syrup (there are two alternative methods):

    Method 1: Ingredients and Directions

    • ESPRESSO COFFEE, 2/3 cup of the strongest you can make
    • SUGAR, granulated, 1 tablespoon
    • MARSALA, 1/4 cup
    1. Mix the sugar into the coffee.
    2. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains.
    3. Add the Marsala and stir.

    Method 2: Ingredients and Directions

    • ITALIAN COFFEE SYRUP, 2 tablespoons
    • WATER, very hot, 3 tablespoons
    • MARSALA, 1/4 cup
    1. Stir together the Italian Coffee Syrup and water.
    2. Add the Marsala and stir.

    Step 3: Make the Mascarpone Creme:

    • MASCARPONE CHEESE, 1/2 pound
    • SUGAR, superfine (or, granulated sugar milled in blender), 1/2 cup
    • EGG YOLKS, 2 LARGE
    • MARSALA or COGNAC, 3 tablespoons (or substitute 2 tablespoons of Marsala + 1 tablespoon Grappa)

    Directions

    1. Thoroughly beat the sugar into the Mascarpone cheese.
    2. Add the 2 egg yolks and Marsala and beat until the mixture is smooth.

    Step 4: Make the Whipped Cream:

    Ingredients

    • HEAVY WHIPPING CREAM, 1 pint
    • SUGAR, powdered, 1 tablespoon
    • VANILLA EXTRACT, 1/4 teaspoon

    Directions

    1. Dissolve the sugar and vanilla extract into the whipping cream.
    2. Beat the mixture until glossy and stiff.

    Step 5: Make the Chocolate Gratings:

    Ingredients

    • SEMI-SWEET CHOCOLATE, good quality, 1 square (1 ounce) well-chilled but not frozen

    Directions

    1. Grate into fine shavings and set aside (this is most easily done with a food processor because hand grating tends to melt the chocolate)

    Step 5: Assemble the Tiramisu:

    Directions

    1. Slice the Genoise cake in half latitudinally to make two layers.
    2. Put one layer of the Genoise cake at the bottom of the serving bowl or pan and sprinkle half of the spirit-coffee syrup over it.
    3. Spread half of the Mascarpone Creme over the cake layer.
    4. Spread half of the Whipped Cream over the layer of Mascarpone Creme.
    5. Sprinkle the Chocolate Gratings over the Whipped Cream layer.
    6. Put the second layer of Genoise cake on top of the stack, sprinkle it with the remaining spirit-coffee syrup, and repeat instructions 3 to 5 immediately above.
    7. Cover with plastic wrap and refrigerate for at least 6 hours.

  • Tres Leches

    Ingredientes

    PASTEL
* 6 claras de huevo tamaño grande
* 100g de azúcar granulada, uso dividido
* 6 yemas de huevo tamaño grande
* 130g de harina para todo uso, cernida
* CREMA
* 410ml de leche condensada CARNATION Sweetened Condensed Milk
* 250ml de crema espesa para batir
* 150ml de leche evaporada de CARNATION Evaporated Milk
* 4 tbsp. de brandy
* 1 tsp de extracto de vainilla
PARA LA CUBIERTA (BAÑO)
* 250ml de crema espesa para batir
* 2 tbsp. de azúcar granulada
* 1/2 tsp de extracto de vainilla

    Instrucciones

    PARA EL PASTEL:
    PRECALIENTA el horno a 190° C. Engrasa y enharina un molde desarmable con aro de resorte (springform) de 9 pulgadas.

    BATE, en un tazón grande, las claras y media del azúcar a punto de nieve. Combina las yemas y el azúcar restante
    en un tazón pequeño; bate hasta obtener un color amarillo claro. Incorpora a la mezcla de yemas,
    la mezcla de claras y la harina envolviéndolas alternadamente. Vierte en el molde preparado.

    HORNEA de 15 a 20 minutos o hasta que esté dorado y un palillo salga limpio después de insertarlo en su centro.
    Saca del horno y colócalo sobre una rejilla.

    PARA LA CREMA:
    COMBINA la leche condensada, la media crema, la leche evaporada, el brandy y el extracto de vainilla en un tazón mediano;
    mezcla bien. Con un palillo perfora por completo la superficie del pastel. Cúbrelo con 2 tazas de esta crema.
    Con una cuchara cubre la superficie del pastel con la crema que sobra por los lados del molde.
    Deja reposar por 30 minutos o hasta que el pastel absorba toda la crema. Quita el aro.

    PARA LA CUBIERTA (BAÑO):
    BATE, en un tazón pequeño, la crema, el azúcar y el extracto de vainilla a punto de nieve.
    Cubre la superficie y los lados del pastel. Sirve de inmediato con la crema restante.

  • Lentil soup

    Serve 6

    Ready in 45 minutes


    Ingredients

    • 500 g lentils
    • 3.5 litre of water
    • 225 g chorizo (spicy)
    • 1 medium onion (finely chopped)
    • 2 tomatoes
    • 3 garlic cloves
    • 1 red pepper
    • 1 celery stick
    • 3 laurel leaves
    • 150 g bacon
    • 3 medium carrots (squares)
    • Salt

    Instructions

    • In a large pot over medium heat, fry the bacon, chorizo for about 2 minutes
    • Add the onion, garlic, pepper, celery, and carrots, stirring often until the onion has softened and is turning translucent, about 5 minutes.
    • Add the tomatoes, laurel leaves, salt cook for another 3 minutes
    • Pour the water and the lentils into the pot.
    • Raise heat and bring the mixture to a boil
    • Then partially cover the pot and reduce the heat to maintain a gentle simmer.
    • Simmer 35 minutes until lentils are soft but keep their shape.

    Serve and enjoy!

  • Chicken and Broccoli Stir-Fry

    Serve 4

    Ready in 25 minutes

    Ingredients

    • 1 large broccoli
    • 3 tablespoon oil
    • 4 chicken breasts
    • 3 cloves garlic peeled and finely chopped
    • 2 spring onions sliced
    • 2 green peppers
    • 1 teaspoon ground ginger
    • 2 tablespoon Hoisin Sauce
    • 3 tablespoon soy sauce (extra to taste)
    • 5 tablespoon honey
    • 6 tablespoon hot water

    Instructions

    • Steam the broccoli for 1 minute and set aside.
    • Heat a wok over a high heat and add 1 tablespoon oil
    • Add the chicken and fry it for 5 minutes  
    • Remove the chicken and set aside. 
    • Fry the garlic, pepper, spring onion and ginger for 2 minutes in the hot wok, adding a little more oil if necessary
    • Put the chicken back in the wok.
    • Add the soy sauce, hoisin sauce, and the hot water and bring to a boil.
    • Add the honey, cover, and simmer for 7-10 minutes, or until the chicken is cooked through and the sauce reduced.
    • Add the broccoli and toss with the sauce

    If you prefer a thicker sauce: Mix 1 tablespoon of cornstarch in with 1 tablespoon of cold water.  Stir into the simmering sauce bring to a boil for 1 minute.

  • Chimichurri sauce

    Serve 10

    Ready in 20 minutes

    Ingredients

    • 1/2 cup olive oil
    • 2 tablespoons red wine vinegar or lime juice
    • 125 g finely chopped parsley
    • 96 g finely chopped coriander
    • 64 g fresh oregano
    • 3-4 cloves garlic, finely chopped
    • 1 red chili finely chopped
    • 1 teaspoon salt

    Instructions

    Mix all the dry ingredients together in a bowl

    Stir the olive oil, vinegar

    Adjust seasoning

    Serve immediately or refrigerate (for up to 2 weeks)

  • Empanadas

    Serve 18 portions

    Ready in 90 minutes

    Ingredients

    • 3 cups flour
    • 1 egg
    • 100 ml of butter
    • 250 ml of warm milk
    • ½ tsp salt
    • 450 g (1 lb) ground beef
    • 1 large onion finely chop
    • 2 tablespoon oil
    • 3 tbs smoked paprika
    • 2 tablespoons finely chopped oregano (fresh)
    • 1 tablespoon ground cumin
    • 1 small red pepper (finely chop)
    • 2 garlic cloves
    • 1 bunch green onions finely chopped
    • 4 hard-boiled eggs
    • Green olives (slice) Optional
    • Salt and pepper to taste
    • 200 ml grated cheese
    • 1 egg

    Instructions

    Empanada dough

    • In a food processor, mix the flour, butter and salt pulse until well combined.
    • Add the egg and the milk, mix until small dough clumps start to form.
    • Make a couple of balls (40 g each)
    • Flatten into disks and chill in the refrigerator for about 30 minutes.

    Beef picadillo filling

    • Combine the ground beef, paprika, cumin, salt and pepper in a bowl
    • In a fryer pan on medium heat add 2 tablespoon oil
    • Sauté the onion, pepper and garlic for 3 minutes
    • Add the beef, stir frequently until the is done
    • Remove from the stove and add the green onion and the oregano
    • Let it cool down

    Empanada assembly

    • On a floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (you can use small plate)
    • To assemble the empanadas, add a spoonful of the meat mixture on the centre of each empanada disc, add cheese, a slice of egg and olives
    • Fold the empanada, closing the edges with a fork (pressing gently down) and with the egg white
    • Brush the top of the empanadas with the egg yolk
    • Pre-heat the oven to 200C and bake for about 16-18 minutes or until is golden on top.

    Serve with chimichurri

    *** The empanada dough you can use it immediately or store in the refrigerator or freezer until ready to use.

  • Chorizo bread

    Serve: 6 -8

    Ready in 1h 45 minutes

    Ingredients

    • 500 g flour
    • ½ packet fresh yeast
    • 300 ml warm water
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 125 g chorizo cut in slices

    Instructions

    • Crumble the yeast in the warm water and stir until dissolved
    • Add dry ingredients to a large bowl, add the oil and water.
    • Knead for approx. 5 min or let your robot do it for 5 min.
    • Cover with a clean cloth and allow the dough to double in volume (at least 1 hour)
    • Flour a work surface then place your dough and stretch it with a rolling pin into a rectangle.
    • Spread the chorizo on the dough, roll it and close the ends with a fork, put it on a baking sheet, cover and let it stand for 20 minutes.
    • Heat your oven to 200°C conventional heat.
    • Bake it in the oven for 20 min until golden.

    Enjoy!

  • Creamy zucchini soup

    Serve: 6

    Ready in 25 minutes

    Ingredients

    • 1 kilo (2.2 pounds) zucchini
    • 250 ml cream or heavy cream
    • 1 stalk celery
    • 1 medium onion, finely chopped
    • 1 garlic clove
    • 1 leek, finely chopped
    • Salt and pepper to taste
    • 1 tbsp vegetable bouillon powder
    • 1 liter of water  
    • 70g LaVachequirit or cream cheese
    • Sour cream (optional)

    Instructions

    • In a medium size cooking pot, add all the ingredients together
    • Reduce heat and simmer about 15 minutes
    • When cooked, add LaVachequirit
    • Place it in a food processor or blender
    • Return to cooking pot
    • Add the cream and bring just to boil, but do not boil
    • Soup may be served hot or chilled with sour cream.

  • Chickpea and chorizo soup

    Serve: 4

    Ready in 35 minutes


    Ingredients

    • 600 grams of Cooked Chickpeas (1 can and a half)
    • 2 or 3 medium potatoes
    • 1 onion
    • 2 ripe tomatoes
    • 2 carrots
    • 1 chorizo ​​ (150 grams)
    • 1 red pepper
    • 2 tablespoon Olive oil
    • 1 teaspoon Salt
    • 1 tablespoon paprika
    • 1/2 ground cumin
    • Water

    Instructions

    • Peel the onion, pepper and tomato and cut into small cubes
    • Fry them in a pot with olive oil for about 3 minutes
    • Add the chorizo ​​that we will have peeled and cut into slices
    • Mix it all together for 5 minutes
    • Peel the potatoes and cut them in half
    • Peel the carrot and cut into slices
    • Add all these ingredients to the sauce
    • Mix everything well
    • Add the chickpeas and cover with water.
    • Add the salt, the paprika, cumin and the water
    • Let it boil over medium-low heat for about 15 – 20 minutes
    • Serve with bread

    Enjoy!

    Tips: This recipe ​​is quite easy to make. The only thing that I do not indicate is the amount of water, I add the water until the chickpeas are covered, if I see that it is absorbed, I add a little more water.