MATCHA MERINGUE CHRISTMASTREES.

MATCHA MERINGUE CHRISTMASTREES with PISTACIOS. And Christmastrees need some decoration, right? Decorate with Pomegranate and my MATCHA MERINGUE CHRISTMASTREES are ready for Christmas….One important detail! Be very careful and only add a little bit of Matcha Tea Powder – taste of Matcha should not be to strong. Enjoy making MATCHA MERINGUE CHRISTMASTREES or KISSES 🙂INGREDIENTS: 3 egg whites, 150 g superfine sugar (3/4 cup), ½ tsp vinegar, 0,5 ml or less MATCHA TEA POWDER. Decoration: 50 g PISTACIOS (extra green) chopped, 1 pomegranate, 1 egg white (pasteurized).HOW TO DO: Preheat oven to 212°F (100°C). Measure sugar. Crack and separate the egg whites free of yolk and shell. Check your egg whites. Pour the egg whites into the bowl. Whisk the egg whites. Add the 1/2 tsp vinegar to the egg whites. Continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the egg whites falling out. Stop whisking (eggs must not be over-whisked). With the egg whites stiff add a big tablespoon of sugar after another while whisking. Once you have added the sugar, continue to whisk until the meringue thicken up. When thickened, stiff and shiny meringue – it’s ready. Add the MATCHA TEA POWDER. Only a very little bit of MATCHA. If you put too much, they taste too strongly of MATCHA, which is NOT good! I have tried it!. Afterwards spoon meringue into large decorating bag. Finally pipe 15 MATCHA MERINGUE CHRISTMASTREES onto cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and easy to clean afterwards. Bake 1 hour or until meringues are crisp but not brown. Place the meringues in the preheatet oven in the lowest part of the oven. Turn oven off. The meringue are not supposed to stick to cookie sheet, when finished. (Store meringues in tightly covered container). DECORATION: Add a thin layer of eggwhite on the meringues. Add the chopped PISTACIOS on the meringue. And if you want – use egg white to stick pomegranates onto the meringue. MATHCA MERINGUE CHRISTMASTREES and a MERRY CHRISTMAS !

PAELLLA WITH SEAFOOD….

 PAELLA WITH SEAFOOD…. is Magical dinner at the beach! We live in a small fishing village at the sea. It gives acces to very fresh fish and shellfish of excellent quality. And I love it. So naturally we often eat fresh seafood. Today we use fresh Danish SQUID, Turbot or Cod and Tails of Norwegian Lobsters from http://www.fiskehuset-gilleleje.dk/ The Danish Squid has ten arms. I did add Danish Seaweed from http://www.nordisktang.dk/ Seaweed is healthy ”super food”.Ingredients: PAELLA/SEAFOOD: 2 Squid, fresh; 150 g Turbot or Cod fillets (without skin); Norwegian Lobster tails; 2 lemons; Olive oil; 375 g Paella or Risotto rice; ½ teaspoon Saffron threads + 2 tablespoons Warm water; 1¼ liter boiling fish-flavor bouillon-water; Seaweed; salt & pepper. VEGETABLES: 1 Red Onion, 2 Garlic, pressed; 225 g Tomatoes; 1 Chili; Olive oil;

HOW TO DO: Prepare the vegetables first. Clean and rinse vegetables. Chop the onion. Press garlic. Remove seeds in Chili and chop it. Put Saffron threads in the warm water – set aside for a couple of minutes.SEAFOOD: SQUID: This is an 10-armed Danish Squid. Remove the black/ greyish thing on the squid. Please see on photo. Pull out/Remove the cartilage. It’s the sort of ”sceleton” of the Squid.Cut the Squid in pieces. FISH: Put Cod (Turbot) fillet in a pot with barely boilling fish bouillon water. Poach fish 5 minutes. Remove fish from pot and put in strainer and rinse with cold water. Put Squid and Norwegian Lobster-tails in the bouillon and cook 2 minutes. Cut Cod fillet in pieces and set aside with Squid and Norwegian Lobster-tails. Leave the bouillon simmer. PAELLA: Heat oil in Paella-pan. (I had to use a large Pot instead LOL. ). Fry 1 minute Onion. Add Garlic, Chili and ”Saffron in water” stirring. Add Tomatoes and fry 2 minutes, stirring. Add Rice. Add most of fish-bouillon and heat to boiling. Simmer without lid for 10 minutes. Season – add some Seaweed. Cook 10 minutes – or until rice is almost tender. Add more fish-bouillon if necessary. Add Cod, Squid, Norwegian Lobster-tails and cook 1-2 minutes. When ready – remove from heat. Serv with Lemons cut in halves. SERVING: We love this Paella with seafood – fresh Squid, Cod, Norwegian Lobster-tails – it’s magic 🙂 Bon appetit !