Does anyone have a recipe for...?!
I would love a good recipe with instructions. Instructions in English or Swedish are welcome.
Answers: ...kn?ck? (might have spelt wrong...)
I would love a good recipe with instructions. Instructions in English or Swedish are welcome.
It's really easy to make Kn?ck, the recipe is 2+2+2+1. :)
(It's candy for those that didn't know that.)
In Swedish (scroll down for English translation):
2 dl str?socker
2 dl ljus sirap
2 dl vispgr?dde
1 dl hackad mandel. (Kan uteslutas om man ?r allergiker)
Blanda socker, sirap och vispgr?dde i en tjockbottnad kastrull (s? att det inte br?nner fast).
L?t Koka ca 20-45 minuter till smeten blivit seg. Tiden beror p? hur vid kastrull du har. Ju vidare kastrull desto snabbare g?r det.
F?r att se n?r kn?cken ?r klar g?r man "kulprovet". Det inneb?r att man tar en liten klick av smeten i ett glas kallt vatten och se om du l?tt kan forma smeten till en kula. D? ?r det klart! L?t annars koka ytterligare och g?r om testet.
N?r kulprovet har f?tt godk?nt s? r?r man i den hackade mandeln.
F?rdela smeten i sm? kn?ckformar. L?t stelna.
Kom ih?g att du m?ste r?ra om i grytan s? att det inte br?nns fast eller kokar ?ver!
In English:
6,76 oz granulated sugar
6,76 oz light coloured (golden?) syrup
6,76 oz double cream
3,38 oz finely chopped almonds (can be left out if there are allergies)
(Since the recipe is about even numbers it’s safe to change 6,76 oz to 7 oz and then 3,5 oz of chopped almond.)
Mix sugar, syrup and cream in a saucepan with a thin bottom (so that it doesn’t burn).
Let it simmer for 20 – 45 minutes until the mixture is viscous. The time depends on how wide the saucepan is. The wider the faster.
To see if the Kn?ck is done you do the “marble test”. That means that you take a little of the mixture and put it in a glass with cold water and see if you can easily form it into a small marble. Then it’s done! If not them cook it some more and do the test again.
When the “marble test” is done you stir in the almonds.
Put the mixture in small “kn?ck formar”. Let it harden. “Kn?ck formar” is small paper tins made especially for this candy. Other things as small paper cones can be used, just remember that the Kn?ck sticks to it and can be hard to get off it.
Remember that you have to stir the mixture so that it doesn’t burn or boil over.
BACKHAHNCHEN NACH SUDDENTSCHEN ANT
3 lb. chicken
Salt
2 eggs, whipped
1 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1/4 tsp. powdered ginger
2 oz. butter
3 tbsp. olive oil
6 lemon wedges
1. Preheat oven to 400 degrees.
2. Cut the chicken into serving sized pieces, rub them with salt, dip them in the egg and roll them in a mixture of bread crumbs, cheese and ginger.
3. Heat the oil and butter in a frying pan and brown the chicken on all sides.
4. Transfer the chicken to a roasting tray and bake for 20-30 minutes in the oven.
5. Serve the chicken pieces arranged on a platter, garnished with the lemon wedges. Serves 8.
Here's some things I come up with your spelling.
Three Kings' Ring for 20
Prep: 30 min.
Rise: 40 min.
Bake: 25 min.
Ingredients
2/3 cup milk
1/4 cup water
2 eggs
3 tablespoons margarine or butter, cut up
4 cups bread flour
1/2 cup sugar
1 teaspoon salt
2 teaspoons active dry yeast or bread machine yeast
1/3 cup sugar
2 teaspoons ground cinnamon
1 cup diced mixed candied fruits and peels
2/3 cup chopped almonds, toasted
1/4 cup margarine or butter, softened
1 cup sifted powdered sugar
3 to 4 teaspoons orange juice
1/4 teaspoon vanilla
Directions
1. Add first 8 ingredients to the bread machine pan according to manufacturer's directions. Select the dough cycle. When cycle is complete remove dough from machine. Divide dough in half. Punch down. Cover and let rest 10 minutes.
2. Meanwhile, for filling in a small mixing bowl combine the 1/3 cup sugar and the cinnamon. Add the candied fruits and almonds; toss gently to coat. Set aside.
3. On a lightly floured surface, roll one half of the dough into a 15x10-inch rectangle. Spread with half of the softened margarine or butter and sprinkle with half of the filling. Starting from a long side, roll up into a spiral. Moisten edge; pinch firmly to seal. Place, seam-side, down, on greased-foil-lined cookie sheet. Bring the ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 10 cuts around the edge of ring, cutting about 2/3 of the way to the center. Repeat with remaining dough, softened margarine, and filling, and placing second ring on another foil-lined cookie sheet.
4. Cover and let rise in a warm place for 40 to 50 minutes or until nearly double. Bake in a 350 degree F oven for 25 to 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil last 15 minutes to prevent overbrowning. Remove from cookie sheets; cool on a wire rack.
5. For orange icing, stir together sifted powdered sugar and vanilla. Stir in enough of the orange juice to make an icing of drizzling consistency. Drizzle over rings. Makes 20 servings (10 servings from each ring).
**************************************...
Cake of Kings
8 servings
Prep: 30 minutes
Chill: 2 hours
Bake: 23 minutes
Ingredients
1/2 cup slivered almonds
1/2 cup sifted powdered sugar
1/4 cup butter, cut up
1 tablespoon all-purpose flour
2 eggs
1 17 1/4-ounce package frozen puff pastry (2 sheets)
1 tablespoon half-and-half, light cream, or milk
2 tablespoons light-colored corn syrup
1 teaspoon water
Directions
1. In a food processor bowl combine the almonds and 1 tablespoon of the powdered sugar. Cover and process using several on-off turns until almonds are finely ground, but not buttery. Add the remaining powdered sugar, the butter, and flour. Cover and process until combined. Add one of the eggs. Cover and process until well combined. Cover and chill almond mixture for 1 hour.
2. Meanwhile, let folded pastry stand at room temperature for 30 minutes to thaw. Unfold. Cut out one 9-inch circle from each sheet.
3. On a parchment paper-lined baking sheet, place one circle of the puff pastry. Spread chilled almond mixture to within 2-inches of edges of pastry.
4. Beat together the remaining egg and the half-and-half, light cream, or milk. Brush egg mixture on pastry around the almond circle. Top with the remaining circle of puff pastry. Press pastry edges together to seal well.
5. Using a sharp knife, cut edge of pastry to form a scalloped edge that resembles a flower. (Remove and discard excess pastry). To score a pattern in the top, start in the center and make a shallow cut in a curved spokelike fashion to the edge of the pastry (not through the pastry). Cover and chill in the refrigerator for 1 to 2 hours.
6. Preheat oven to 400 degrees F. Bake cake for 15 minutes. Brush with a mixture of the corn syrup and water. Bake about 8 minutes more or until golden brown. Carefully remove from baking sheet and cool on a wire rack. Cut into wedges to serve. Serve slightly warm. Makes 8 servings.
*__*_*_*_*_*_*_****************_______...
Three Kings' Bread
16 servings
Prep: 35 minutes
Bake: 30 minutes
Ingredients
3-1/4 to 3-3/4 cups all-purpose flour
1 package active dry yeast
2/3 cup milk
1/3 cup butter or margarine
1/3 cup granulated sugar
1/4 teaspoon salt
2 eggs
2 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped almonds, toasted
1/2 cup diced mixed candied fruits and peels
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons milk
1/4 cup sliced almonds
1/2 cup candied red and/or green cherries, halved
Directions
1. In a large bowl combine 1-1/2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, the 1/3 cup butter or margarine, granulated sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can.
2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn dough out onto a floured surface. Cover and let rest 10 minutes. Roll dough into a 20x12-inch rectangle. Brush with the 2 tablespoons melted butter. Combine granulated sugar and cinnamon; add chopped almonds and candied fruits and peels, tossing to coat. Sprinkle over dough. Roll dough up, jelly-roll style, starting from a long side. Pinch seams to seal. Bring ends together to form a ring. Place dough, seam side down, on a greased baking sheet. Moisten and pinch ends together to seal. Flatten slightly. Use scissors to make cuts in dough at 1-1/2-inch intervals around edge of ring, cutting two-thirds of the way to center. Cover; let rise until nearly double (30 to 40 minutes).
3. Bake in a 350 degree F oven about 30 minutes or until bread sounds hollow when tapped (if necessary, cover loosely with foil the last 15 minutes of baking). Cool. For icing, combine powdered sugar and vanilla. Stir in enough milk to make icing easy to drizzle. Drizzle over bread; decorate with sliced almonds and candied cherries. Makes 16 servings.
Make Ahead: Prepare, bake, and cool bread as directed; do not ice. Place bread in a freezer cntainer or bag and freeze for up to 3 months. Before serving, thaw bread at room temperature. Ice and decorate as directed in recipe.