Category: Food

• 6 dl cream
• 6 dl full fat milk
• 300g sugar
• 1/2 ts salt
• 1 ts vanilla seeds
• 1 tbsp vanilla extract (powder)

Another try

• 2 dl cream
• 2 dl custard
• 2 dl chocolate milk
• 100 g sugar

• 2dl cream

•2dl custart

•2 dl laktose free vanilla milk

• 100g sugar

Legg ribba i soyasaus/eddik over natta. Bland gjerne inn noe chilli.

Tørk godt og gni inn med sennep og krydderblanding (paprika, chilli, salt, pepper, brunsukker).

Røyk på 110 grader til kjernetemperatur er 75.

Legg inn i en stekepose, sammen med blanding av bbq-saus og eplejuice. Stek i ovnen på 110 til kjernetemperaturen er 95.

Skru av ovnen og la den hvile til den skal spise, gjerne et par timer.

• The night before:
  • 300g tipo 00
  • 300g cold water
  • 1/4 tsp instant yeast

• 4 stk egg
• 2 stk banan
• 2 dl havregryn
• 2 ts bakepulver
• 1 ts vaniljesukker
• 1 ts salt

Kjør sammen i en blender

• 3,5 dl melk
• 150 g smeltet smør
• 85 g sukker
• 1 ts vaniljesukker
• 2 ts kardemomme
• 550 g hvetemel
• 2,5 ts tørrgjær
• 1 egg

Ha i alle ingrediensene i den rekkefølgen som står. Still inn programmet (på vår er det program nr 3)
Etterheves i 30 minutter etter utbaking og steikes på 200 grader i ca 15 minutt.

• 4 eggekviter
• 190g melis
• 1/2ts vaniljesukker
• Pisk stivt
• 300g kokosmasse
• 10 minutter på 175 grader på papir eller smurt plate

• 135g plain flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp caster sugar
• 130ml milk
• 1 large egg, lightly beaten
• 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

• 30 grams unsalted butter, slightly softened
• 215 grams sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 175 grams all-purpose flour
• 50 grams unsweetened cocoa powder
• 1 teaspoon instant coffee powder
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 225 grams hazelnuts, whole, toasted
• 130 grams semisweet chocolate chips
• 1 large egg for egg wash

1. Position one rack in the middle of the oven, and preheat the oven to 175ºC. Line the cookie sheet with parchment paper.
2. In a bowl with an electric mixer, cream the butter with the sugar for 1 minute or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy and lighter in color, about 1 minute more.
3. In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and whisk together. Add to the butter-and-egg mixture in 2 additions, and mix only until combined.
4. Fold the hazelnuts and chocolate chips into the dough, and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.
5. Divide the dough into 2 equal pieces. On a lightly floured surface, roll each piece of dough into a log about 5 cm wide by 35 cm long by 4 cm high. Place the logs on the prepared sheet pan with several inches between them.
6. In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Brush each log with egg wash, coating them evenly on the top and sides.
7. Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm. Remove from the oven and reduce the oven temperature to 150ºC.
8. Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 2 cm thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back on the cookie sheet, then separate the slices, leave 1 cm of space between each one.
9. Bake again for 9 to 12 minutes, rotating once during baking, until the biscotti feel slightly firm.