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cheftonysfood.blogspot.com

chef tony's food inspirations: Tomato Ketchup

http://cheftonysfood.blogspot.com/2011/03/tomato-ketchup.html

Chef tony's food inspirations. Inspiration, instructions and ideas from a Swedish chef. Making your own ketchup is easy, fast and tastey. It may not taste exactly like store bought ketchup but at least you are sure what is in it! Homemade ketchup will last for approximately three weeks in the fridge. 1,5 dl brown sugar. 1,5 dl apple cider vinegar. 3 gloves of garlic. 1/4 of red chili. 1 tblsp tomato puree. Subscribe to: Post Comments (Atom). View my complete profile. 275°F = 140°C = gas mark 1. 16 tables...

cheftonysfood.blogspot.com

chef tony's food inspirations: Pork and Apple Sausasge

http://cheftonysfood.blogspot.com/2011/03/pork-and-apple-sausasge.html

Chef tony's food inspirations. Inspiration, instructions and ideas from a Swedish chef. Pork and Apple Sausasge. This is not a step by step recipe. you can pretty much figure it out by looking at the pictures. Today I went by a local sausage store. April 2, 2013 at 12:07 PM. Is your theme custom maԁe or did you download it from ѕomewhere? A design lіke уours with a few simple tweeks woulԁ rеally make my blog stand out. Please let me know where you got your themе. Subscribe to: Post Comments (Atom). 4 tab...

cheftonysfood.blogspot.com

chef tony's food inspirations: ELK

http://cheftonysfood.blogspot.com/2011/05/elk.html

Chef tony's food inspirations. Inspiration, instructions and ideas from a Swedish chef. The sauce was made from straining the red wine that I braised the loin in and then I added some black currant jelly and then cooked/reduced it some more. The rutabaga puré, I boiled 60% rutabaga to 40% potatos and some yellow onions in heavy cream and then mixed it with a hand mixer. I added chopped spring onions to the puré to add a nice flavor and some salt and pepper. May 2, 2011 at 8:03 PM. View my complete profile.

cheftonysfood.blogspot.com

chef tony's food inspirations: Another Kind of Chili

http://cheftonysfood.blogspot.com/2011/05/another-kind-of-chili.html

Chef tony's food inspirations. Inspiration, instructions and ideas from a Swedish chef. Another Kind of Chili. To this I served a salad of chopped up cocktail tomatoes and avocados, tossed it around with some baby spinach and a squeeze of lemon and some olive oil. To give it a little Mexican touch I served it with some tortillas. Look here for my other chili. February 21, 2013 at 1:07 PM. He blog was how do i say it… relevant, finally something that helped me. Here is my web-site: reliablewebhosts.org.

cheftonysfood.blogspot.com

chef tony's food inspirations: December 2010

http://cheftonysfood.blogspot.com/2010_12_01_archive.html

Chef tony's food inspirations. Inspiration, instructions and ideas from a Swedish chef. This is a basic bread. 5dl room temp water. 2 tablespoons bread syrup. Seasalt and sunflower seeds to garnish. These are basic instructions, you can add whatever you like into the mix, for example shredded carrotts, walnuts, another flour, honey or whatever you like. Subscribe to: Posts (Atom). View my complete profile. 275°F = 140°C = gas mark 1. 300°F = 150°C = gas mark 2. 325°F = 165°C = gas mark 3. 1 tbs = 15 ml.

cheftonysfood.blogspot.com

chef tony's food inspirations: April 2011

http://cheftonysfood.blogspot.com/2011_04_01_archive.html

Chef tony's food inspirations. Inspiration, instructions and ideas from a Swedish chef. I dont know if I could call the way I served meatballs tonight a Swedish classic but I'm sure that it's one of the most common ways to serve meatballs out there in the little red cabins of Sweden (so maybe it is a classic after all)? Anyway, making meatballls is just about as easy as buying them ready. Really! 1 onion finely diced. 2 dl heavy cream. 1 liter of milk. Pinch of nutmeg (muskotnöt). View my complete profile.

cheftonysfood.blogspot.com

chef tony's food inspirations: January 2011

http://cheftonysfood.blogspot.com/2011_01_01_archive.html

Chef tony's food inspirations. Inspiration, instructions and ideas from a Swedish chef. Cardemon parfait with chocolate sauce and merignes (and pomegrantes seeds). Whisk 3 egg yolks, 1.5 dl powdered suger, pinch of cardemon and squeeze of lemon until frothy. in an another bowl whisk 4 dl heavy cream until fluffy then fold into egg mixture. Cover a form with plastic wrap as shown and then pour mix into form, place in freezer for 4 hours or more. When done it can easily be sliced to serve. Pizza a la Tony.

cheftonysfood.blogspot.com

chef tony's food inspirations: Vegetarian of the Week: Red Vegetable Rice with Paneer

http://cheftonysfood.blogspot.com/2011/03/vegetarian-of-week-red-vegetable-rice.html

Chef tony's food inspirations. Inspiration, instructions and ideas from a Swedish chef. Vegetarian of the Week: Red Vegetable Rice with Paneer. 1 bunch of dill. Fry the papadums in oil quick so they get crunchy, then crush them into small crumbs. Cut up the paneer, first dip it in the eggs then the papadums, then sear them in oil on both sides. Put aside. 1 bunch of cilantro. 4 slices of red chili. 1tblsp of fresh ginger. 2tblsp of minced garlic. 2tblsp of grounded coriander seeds. 2tblsp of grinded chili.

cheftonysfood.blogspot.com

chef tony's food inspirations: March 2011

http://cheftonysfood.blogspot.com/2011_03_01_archive.html

Chef tony's food inspirations. Inspiration, instructions and ideas from a Swedish chef. Pork and Apple Sausasge. This is not a step by step recipe. you can pretty much figure it out by looking at the pictures. Today I went by a local sausage store. Vegetarian of the Week: Red Vegetable Rice with Paneer. 1 bunch of dill. 1 bunch of cilantro. 4 slices of red chili. 1tblsp of fresh ginger. 2tblsp of minced garlic. 2tblsp of grounded coriander seeds. 2tblsp of black mustard seeds. 2tblsp of grinded chili.

cheftonysfood.blogspot.com

chef tony's food inspirations: Swedish Meatballs

http://cheftonysfood.blogspot.com/2011/04/swedish-meatballs.html

Chef tony's food inspirations. Inspiration, instructions and ideas from a Swedish chef. I dont know if I could call the way I served meatballs tonight a Swedish classic but I'm sure that it's one of the most common ways to serve meatballs out there in the little red cabins of Sweden (so maybe it is a classic after all)? Anyway, making meatballls is just about as easy as buying them ready. Really! 1 onion finely diced. 2 dl heavy cream. 1 liter of milk. Pinch of nutmeg (muskotnöt). View my complete profile.