tisdag 16 augusti 2016

American Peanut butter cups


American Peanut butter cups

Ingredients for 24 pieces peanut butter cups
400g dark chocolate
1 dl peanut butter
2 tablespoons unsalted butter
1 dl powdered sugar

Directions:
1. Set out 24 pieces of very small muffin cases (those you would use to make Christmas candy or something.
2. Melt half the chocolate and spread in the molds. It should be about a teaspoon per form to cover the bottom.
3. When you spread the chocolate you can hit the plate on the table so that the chocolate evenly cover the bottom. Place in the freezer a few minutes to solidify. 
4. Whisk peanut butter, butter and powdered sugar. Distribute in every muffin form on top of the chocolate and flatten as evenly as possible. 
5. Melt the rest of the chocolate and spread in forms on top of the peanut butter and even out fine.
6. Let cool in the fridge, then just enjoy.
Store them in the refrigerator in an airtight jar or container.

















































måndag 15 augusti 2016

Strawberry jam

Strawberry jam

1 kg strawberries
5 dl sugar

Cooking
Clean and rinse the strawberries. Remove the flower brackets. Cut into rough pieces. Mix with the sugar in a saucepan. Heat, stirring, mashing together the strawberries and cook for 10 minutes. Dilute possibly with a few tablespoons of water if strawberry jam boil dry and burn.


Pour the strawberry jam on well cleaned and heated jars. One tip is to heat the jars five minutes at 100 degrees in the oven. Put on the lid. Freeze and take out and thaw in the fridge as you want to use the jam. Stored in the fridge the jam will be good for 1-2 weeks. 

Applesauce

Applesauce

1 kg apples
1/2 cup water
6 dl sugar

Use well-ripened but not overripe apples to puree. Peel and core the apples. It is important that any injured parties and insects are removed. Add the finished apple wedges in cold water so that they don´t darken. Boil on low heat. Stir now and then. Feel with a toothpick if the apples are soft. Stir in the sugar and bring to the boil again.

Mix the apple wedges to puree with a food processor. Fill the bowl half and mix in a couple of rounds so that the applesauce doesn´t run over.

If you don´t have a mixer. Pour the boiled apple wedges into a sift and press them through the sift using a ladle or something to press the apples until all has gone through the sift.

Pour into freezer boxes or jars in suitable sizes. Let cool and then close the cover. This way you it can be kept for 1 year. And you can take out and let thaw in the refridgerator as you want to use it. In the fridge it can be kept 1-2 weeks.


You can use less sugar or no sugar at all, depending on your preference.