Nigella's Chicken and Peas Pan bake

 

I love this recipe because you get both veggies and protein in one absolutely unctuous plate. It takes longer to make than you think though, mostly time in the oven.

Ingredients

• 1, 1kg pack frozen peas or 2, 600g packs
  
• 2 leeks chopped into 1-2 inch long peices
• 6-8 garlic cloves minced
  
• 2-3 big splashes of dry white vermouth or sherry
• Olive oil
  
• Fresh dill (we've used frozen in a pinch, fresh is obs better)
  
• 1-2 kg chicken thighs, Bone-in, skin-on
  

Method

1. Pre-heat oven to 200 C, we use 180 C since we have a forced air oven
2. Line a deep baking tray with foil/silicone then empty the frozen peas into it
3. Add in the chopped leeks, minced garlic, dill, vermouth, and salt and stir around a bit so it is all mixed. Then put the chicken thighs on top, skin-side up, and drizzle olive oil and a bit of salt over the tops.
4. Bake in the middle or lower part of the oven for 45 minutes, then remove and stir the peas around a bit so they don't dry out.
5. Bake again for 30 minutes.
6. Serve with boiled potatoes or just by themselves!
   

Biscuits

This is a very simple biscuits recipe from All recipes that I just converted to grams to make it easy to measure out with a scale.

Ingredients

• 250 g flour
• 10 g baking powder
• 2 g baking soda
• dash of salt
• 13 g sugar
• 113 g butter
• 175 g buttermilk

Method

1. Preheat oven to 200 C.
2. In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 12 times (as little as possible to not activate the gluten). Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
3. Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Baked Salmon with Dijon and Garlic

This delicious recipe is from Natasha's Kitchen which I stumbled across when I googled baked salmon.

Ingredients

600 gm salmon 

2 Tbsp fresh parsley, finely chopped

2 large OR 3 small cloves of garlic, chopped finely

1.5 tsp Dijon mustard 

1/2 tsp salt

1/8 tsp freshly ground black pepper

1/8 cup mild olive oil

2 Tbsp fresh lemon juice 

Oven at 200° C

Steps

1. Mix the above ingredients together in a bowl. Make sure the garlic is pretty finely chopped. It gets kind of thick and paste-y.
2. Put the salmon skin-side down (if it has skin) into a baking dish that has been lined with foil.
3. Brush the paste onto the top and sides of the salmon. It stays on pretty well because of how thick it is and we skipped the lemon slice on top part from the original recipe because it looked really pretty without it as well.
4. Bake for 15 to 20 minutes. (The original recipe uses the oven at 230° C and bakes it for 12 to 15 minutes but we always make this with the brassica extravaganza and that cooks at 200, so its just easier to cook the fish a wee bit longer.)
5. Man, its delicious.  

Red Velvet Cake

I got this from here, and it turned out quite delicious. Since I only had one pie foil I only made half the recipe (single layer), but it was delish nonetheless.

Ingredients

• 2 eggs
• 330 g oil
• 240 g buttermilk
• 1 Tablespoon vinegar
• 1 teaspoon vanilla
• 50 g red food coloring
• 300 g all purpose flour
• 400 g sugar
• 1 tablespoon cocoa
• 1 teaspoon salt
• 1 teaspoon bicarbonate

Method

1. Preheat oven to 175 C.
2. Grease and flour two 8 inch cake pans.
3. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
4. Place all the dry ingredients in your food processor and stir together.
5. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
6. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
7. Bake for about 30 minutes or until a toothpick inserted comes out clean.
8. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
9. Then make the frosting.
10. Frost!

Quick and simple buns

Ingredients

• 50 g yeast
• 5 dl warm water
• 2 tsp salt
• 2 tbsp olive oil 
• 9-12 dl flour - wheat/full wheat and a bit of rye (or some other kind, but not more than 3dl of the other flour)

Method

1. Mix all ingredients.
2. Let rise for an hour at room temp.
3. Fashion into buns and let rise for another 30 minutes.
4. Brush with egg yolk if you want nice color.
5. Bake for 10 minutes at 250 ºC.

Banana Bread

We had four horribly over ripe bananas that we were loathe to throw away. So we made banana bread.

We mostly followed the recipe outlined here, but we initially started on another recipe and so the order of addition of ingredients is slightly different from the recipe in the link.

Ingredients

1/2 cup (110 g) butter

1 cup (210 g) white sugar

2 eggs

4 ripe bananas (original recipe called for 3)

2 cups (220 g) All-purpose flour

1 teaspoon baking soda (We didn't have any, so skipped)

1 teaspoon baking powder (used double to accomodate missing soda)

1/2 teaspoon salt

Dribble (maybe 1/2 teaspoon) vanilla essence

We didn't have any walnuts so we skipped that too.

Procedure

1. Preheat oven to 175 C.
2. (What we did) Melt the butter in the microwave and mash in the bananas. Add the eggs, one at a time and stir. Then mix in the sugar. The original recipe: In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. 
4. Mix together the banana mixture and the flour mixture till just combined. 
5. Butter the inside of the baking dish and add the batter to the dish. The batter seemed much too runny but given the end result I'm going to assume this is a good thing.
6. Bake for 60 minutes. Test with knife before taking out of oven. You might want to bake it slightly shorter if you use coarser flour, like whole wheat or something. Check at 50 minutes.

Runny cake batter

Australian Meat Pie

We got this delicious pie recipe from here.

Ingredients

• 500 g minced beef
• 1 onion, chopped
• 1 cup water, divided
• 2 beef bouillon cubes
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• pepper
• 1/2 teaspoon oregano
• 1 pinch nutmeg
• 3 tablespoons plain flour
• 2 puff pastry sheets

Instructions

1. Pre-heat oven at 220 degrees Celsius.
2. Brown meat and onion.
3. Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
4. Boil and cover for 15 minutes.
5. Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
6. Let cool.
7. Grease a pie dish and line with puff pastry.
8. Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
9. Trim edges and glaze top with milk or beaten egg.
10. Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
11. Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
12. Serve with veggies, fries, or salad.

Read more at: http://australian.food.com/recipe/australian-meat-pie-21726?oc=linkback

Warm Strawberry Crumb Cake

This we got from the Huffington Post. It's delicioulous.
Ingredients
Strawberry filling

• 3 pound(s) strawberries, hulled and halved 8 cups
• 1/2 cup(s) sugar
• 2 tablespoon(s) freshly squeezed lemon juice
• 2 1/2 tablespoon(s) cornstarch dissolved in 2 1/2 tablespoons of water
• 1 vanilla bean, split and seeds scraped

Crumble

• 1/2 cup(s) lightly packed light brown sugar
• 1/2 cup(s) plus 2 tablespoons all-purpose flour
• pinch(s) of salt
• 4 tablespoon(s) unsalted butter, cubed and chilled

Dough

• 2 1/4 cup(s) all-purpose flour
• 1 tablespoon(s) baking powder
• 3/4 teaspoon(s) salt
• 1 stick(s) unsalted butter, softened
• 1 1/4 cup(s) sugar
• 3 large eggs
• 1 1/2 teaspoon(s) pure vanilla extract
• 3/4 cup(s) buttermilk

Method

1. Make the Filling: Preheat the oven to 350°. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes. Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
2. Meanwhile, Make the Crumb Topping: In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
3. Make the Cake: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
4. Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature.

Wrapped Salmon

This one is from allrecipes.com. It was excellent!
Ingredients

• 4 (6 ounce) fillets salmon, with skin and bones removed
• 8 sheets phyllo dough
• 1/2 cup melted butter
• salt to taste
• ground black pepper to taste
• 4 tablespoons Dijon mustard

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
3. Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
4. Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
5. Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

D-licious proscuitto wrapped chicken thighs, Garlic mashed potatoes and steamed broccoli

Both recipes are from allrecipes.com.

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Ingredients

• 2 tablespoons butter or margarine, melted
• 6 chicken thighs
• salt and pepper to taste
• 6 slices prosciutto (thin sliced)
• 2 tablespoons minced garlic, divided
• 1 cup sliced fresh mushrooms
• 1/4 cup dry white wine (optional)
• 1 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
3. Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
4. Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

Roasted Garlic Mashed Potatoes

Ingredients

• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 2 tablespoons sour cream
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Semlor

This we got from semlor.nu.
Bullar

• 50 gram jäst (för söta degar)
• 175 gram smör
• 5dl mjölk
• 2 dl socker (160g)
• 2 tsk stött kardemumma
• 1 tsk salt
• ca 1,5 l vetemjöl special (900g)

Fyllning

• 200 gram mandelmassa
• 8-9 dl vispgrädde
• (3 msk socker)

Gör så här:
20 stora semlor

1. Smält smöret i en kastrull och tillsätt mjölken. Värm till 37 grader. Smula i jästen i en degbunke och tillsätt kardemumma. Häll över mjölk- och smörblandningen och rör runt tills jästen löst sig. Tillsätt mjölet under knådning, se upp så du inte får för mycket mjöl, då blir bullarna torra och jäser dåligt! Blanda ner salt och socker och arbeta ihop till en smidig deg. Knåda nu degen i ungefär 15 minuter, helst med matberedare/degblandare. Låt degen jäsa till dubbel storlek i bunken, cirka 30 minuter.
2. Ta upp degen på bakbord och dela i bitar om cirka 80 gram. Rulla till bullar och sätt av på plåt med bakplåtspapper eller smord plåt. Låt nu bullarna jäsa till dubbel storlek, cirka 50-60 minuter. OBS! Det är väldigt svårt att säga precis hur länge bullarna ska jäsa - det beror på en mängd saker. Men många jäser bullarna för kort stund och får då torra och kompakta bullar. Låt storleken på bullarna avgöra - de ska minst ha dubblat sin volym.
3. Grädda bullarna i nedre delen av ugnen på 225 grader i cirka 10 minuter. Låt svalna på galler.
4. När bullarna svalnat helt: Skär av ett lock på varje bulle. Gröp ur bullen något med en gaffel. Ta tillvara inkråmet och blanda det med mandelmassan och några matskedar grädde. Rör eller vispa massan slät. Klicka ut mandelfyllningen i alla bullarna. Vispa grädden, eventuellt tillsammans med sockret. Grädden ska vara så tjock att den går att spritsa men inte så tjock att den börjar gryna sig. Fyll en spritspåse med en stor stjärntyll med grädde och spritsa en krans på varje semla. Lägg på locket och pudra semlan rikligt med florsocker innan servering.

För att lyckas bra med dessa semlor tänk på att: Använd vetemjöl med hög proteinhalt - vetemjöl special. Knåda bullarna länge, och med maskin. Jäs ordentligt - dubbel storlek!

Momofuku Bo Ssam

We got this from the New York Times, here, and from Working Class Foodie on Youtube, here.

Pork Butt

• 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
• 1 cup white sugar
• 1 cup plus 1 tablespoon kosher salt
• 7 tablespoons brown sugar

Chili-Garlic Sauce

• 2 jalapeños
• 2 garlic cloves
• salt
• pepper
• dash of soy sauce
• dash of vinegar
• neutral oil

Ginger-Scallion Sauce

• 2½ cups thinly sliced scallions, both green and white parts
• ½ cup peeled, minced fresh ginger
• ¼ cup neutral oil (like grapeseed)
• 1½ teaspoons light soy sauce
• 1 scant teaspoon sherry vinegar
• ½ teaspoon kosher salt, or to taste

Ssam Sauce

• 2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)
• 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
• ½ cup sherry vinegar
• ½ cup neutral oil (like grapeseed)

Accompaniments

• 2 cups plain white rice, cooked
• 3 heads bibb lettuce, leaves separated, washed and dried
• 1 dozen or more fresh oysters (optional)
• Kimchi (available in many Asian markets, and online).

Method

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
4. Make chili-garlic sauce. Chop chilies and garlic, put in blender. Add salt and pepper, and a dash of soy and vinegar. Blend. Drizzle in neutral oil until it looks pretty. Try making multiple sauces using different chili mixes - they come out very different depending on which chilies you use.
5. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
6. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
7. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Serves 6 to 10. Adapted from “Momofuku,” by David Chang and Peter Meehan.

Leek and Swiss Chard Tart

We got this from Martha Stewart's website, here.
Ingredients

• 1 medium disk Pate Brisee
• 2 tablespoons extra-virgin olive oil
• 4 leeks, white and pale-green parts only, thinly sliced and rinsed well (4 to 5 cups)
• 1/4 cup dry white wine
• 1 bunch Swiss chard, stems and ribs discarded, leaves shredded (4 cups)
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour, plus more for surface
• 1/3 cup whole milk, warmed
• 2 tablespoons Dijon mustard
• 1 large egg, lightly beaten
• Coarse salt and freshly ground pepper
• 1 cup grated Gruyere cheese

Directions

1. Turn out pate brisee onto a lightly floured surface. Roll dough into a 13-inch round, about 1/8 inch thick. Press dough into bottom and up sides of a 10-inch springform pan with a removable bottom. Using a paring knife, trim dough to form 1 1/2- to 2-inch-high sides. Transfer to refrigerator, and chill for 30 minutes.
2. Preheat oven to 375 degrees. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until pale gold, about 15 minutes. Transfer pan to a wire rack, and let cool completely.
3. Meanwhile, heat oil in a large saute pan over medium heat. Add leeks, and cook, stirring often, until softened, about 10 minutes. Add wine and Swiss chard leaves, and cook until liquid has evaporated and chard has wilted, about 5 minutes.
4. Melt butter in a medium saucepan. Whisk in flour until incorporated. Slowly whisk in milk, and bring to a boil. Cook until thickened, about 3 minutes.
5. Combine leek mixture, milk mixture, mustard, and egg. Season with salt and pepper, and stir.
6. Spread leek mixture into tart shell, and sprinkle with Gruyere. Bake until top is golden brown, about 35 minutes. Let cool slightly, and serve warm.

Pecan pie

We got this from the back of Karo Corn Syrup.
Ingredients

• 1 cup light corn syrup and molasses
• 3 eggs
• 1 cup sugar
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups pecans
• 1 unbaked pie crust
• 1 tsp bourbon

Preheat the oven at 350. Stir the ingredients with a spoon. Mix in pecans. Pour into pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool for two hours. Store pie in fridge.

Magnificent Turkey

The turkey this year was amazing. We first brined it (using one recipe, here) and then roasted it using another (here), which we modified.

Brine

• Zest (in wide strips) and juice of 5 oranges
• Kosher salt
• 1 cup sugar
• 12 black tea bads
• 4 bay leaves
• 6 cloves
• 12 peppercorns
• 1 cup bourbon

This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird.
Unwrap the turkey and remove the neck and giblets (reserve for broth later). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.

Turkey

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 bunch fresh sage, leaves finely chopped
• 1 cup pure maple syrup
• 1/4 cup hot water
• 1 lb bacon

Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
Remove the turkey from the brine; rinse and pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Take an aluminium can and cut it in half, fill the resulting cup with broth and butter and put it deep in the cavity. Fill the rest of the bird with the stuffing and onion without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and cover it with generous amounts of bacon, cover the bacon with whatever butter remains. Put the turkey into the oven.
Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired, or thicken with cream and flour.

Lax i ugn

Det här blev riktigt gott, och var väldigt enkelt att göra. Vilka rotfrukter som helst passar bra. Till örtsåsen använde jag timjan.
Ingredienser:

• 4 st portionsbitar lax
• 8 st vårlökar
• 12 st späda morötter
• 8 st rädisor
• 4 st små palsternackor
• 16 st små, halvkokta färskpotatisar
• 1 knippe hackad dill
• 1 msk pressad citron

Till örtsås:

• 2 dl majonnäs
• 2 dl creme fraiche
• 1 dl blandade hackade örter
• 2 st pressade vitlöksklyftor
• 1 tsk honung

Gör så här:
1. Sätt ugnen på 200 grader eller tänd grillen. Koka potatisen halvmjuk i lättsaltat vatten. Ansa och skölj grönsakerna, dela ev palsternackorna i mindre bitar.
2. Smöra 4 folieark. Hetta upp en stekpanna med lite olja i botten. Salta och peppra laxen ochh stek dem hastigt så de får lite färg.
3. Lägg laxen på foliearken och fördela grönsakerna och potatisen över och omkring fisken. Salta och peppra och strö över rikligt med dill. Pressa över citron och klicka på lite smör. Vik ihop till täta paket.
4. Lägg paketen på grillen eller i ugnen ca 20 minuter. Blanda samman alla ingredienser till såsen och smaka av.

Kladdkaka

Enkelt och gott recept på kladdkaka som är mångas favorit. Kladdkaka är gott till efterrätt eller som tårta med grädde till. Prova detta recept som är väl beprövat och som har tydliga steg-för-steg bilder.
Tid: 20 minuters jobb + 20 min i ugnen
6-8 portioner
Ingredienser:

• 100 g smör
• eller margarin
• 2 st ägg
• 2,5 dl strösocker
• 1 msk vaniljsocker
• 3 msk kakao
• 2 dl vetemjöl

Utrustning du behöver:
1 st form med löstagbar kant / springform eller annan form som tål ugn ca 20 cm i diameter
Utrustning som är bra att ha:
elvisp
Gör så här:
Sätt på ugnen på 175°C.

Smält försiktigt smöret (eller margarinet) i en kastrull på spisen eller i en skål i mikron. Det kan vara bra att dela smöret i mindre bitar innan så går det fortare. I mikron kan ca 400 W vara lämplig effekt för att det inte ska skvätta smör.

Låt sedan det smälta smöret stå framme och svalna.

Vispa ägg och socker pösigt med elvisp.

Tillsätt vaniljsocker och kakao och vispa med lägsta hastigheten på elvispen.

Tillsätt mjölet. Tillsätt sist det smälta smöret. Vispa försiktigt till en jämn smet och häll smeten i en rund form som man kan smöra och bröa om man vill.

Grädda i 175°C i ca 20 minuter i mitten av ugnen. Om man vill ha en kladdigare kladdkaka så tar man kortare tid i ugnen.

När kladdkakan är färdiggräddad låter man den svalna och stå kallt tills den ska serveras.