Tag Archives: saffron

A fishy coffee maker made soup – VIDEO

I posted this recipe a while back but since it’s one of my favorite recipes (not taste wise because of the saffron that I’m not very fond of) I chose to cook it on my web show “The Coffee Maker Chef” (now with subtitles).

Here’s how you prepare a luxurious fish and shellfish soup with a coffee maker!

Time

  • 1 evening

Ingredients

  • 1 small red onion
  • Some celery leek
  • 1 garlic clove
  • 2,5 dl cream
  • 1 fish stock cube
  • 1 filter thingy filled with mussels (about 15)
  • 1,5 dl white wine
  • 4 dl water
  • 2 Norway lobsters
  • Mixed fish pieces (I used salmon and some other fish that I don’t know what it was)
  • 1 handful of prawns
  • Saffron
  • Cayenne pepper
  • Salt
  • Bell pepper
  • Sugar peas
  • Curry
  • Butter

Instructions

Start your coffee maker. Melt the butter in the coffee maker carafe and fry all the chopped onions for about 30 minutes. Meanwhile scrub the mussels and sort out the ones that’s crappy.

Pour cream, fish stock cube and wine in the carafe, place the mussels in the filter thingy and pour water into the coffee brewer. Now the mussels will be cooked perfectly in the filter holder. Amazing, right!?! Let it coffee maker cook for at least an hour so it gets really warm. Season.

Add Norway lobsters, prawns, and the mussels a short while to improve the taste even more. Finally add the fish pieces, the crispy bell pepper pieces and sugar peas. Let it coffee maker cook for another 10 minutes – or until the fish is ready.

Turn off your coffee maker and serve this delicious (?) 100% coffee maker cooked dinner.

cooking with your coffee maker

Coffee maker carafe-frying!

cooking with your coffee maker

Cool, huh!?

cooking with your coffee maker

This is so clever. I’m like a geniuse!

cooking with your coffee maker

F*ckin’ fishylicious!

Photo: Dan Sörensen.

A fishy coffee maker made soup

This whole week I’ve been working whilst the christmas carols have been playing on repeat in the background. I’m a bit fed up with christmas stuff right now so let’s wait just a bit with the other christmas recipes.

I live in Gothenburg, Sweden. Gothenburg is well known for it’s fish and shellfish so I would like to share a delicious recipe with those ingredients.

This is how you cook a luxurious fish and shellfish soup in your coffee maker.

cooking with your coffee maker

Time

1 evening

Ingredients

  • 1 small red onion
  • Some selleri
  • 1 garlic clove
  • 2,5 dl cream
  • 1 fish stock cube
  • 1 filter thingy filled with mussels (about 15)
  • 1,5 dl white wine
  • 4 dl water
  • 2 Norway lobsters
  • Mixed fish pieces (I used salmon and some other fishies I don’t remember)
  • 1 handful of prawns
  • Saffron
  • Cayenne pepper
  • Salt
  • Bell pepper
  • Sugar peas
  • Curry
  • Butter

Instructions

Start your coffee maker. Melt the butter in the coffee maker can and can fry all the chopped onions for about 30 minutes. Meanwhile scrub the mussels and sort out the ones that’s crappy.
Add cream, fish stock cube and wine in the can and place the mussels in the filter holder then pour water into the coffee brewer. Now the mussels will be cooked perfectly in the filter holder, amazing right!?! Let it coffee maker cook for at least an hour so it get really warm. Season.

 

Throw in Norway lobsters, prawns, and the mussels a short while to improve the taste even more. Finally add the fish pieces, the crispy bell pepper pieces and sugar peas. Let it coffee maker cook for about 10 minutes – or until the fish is ready.

 

Turn of your coffee maker and serve.

 

F*ckin’ fishylicious!
cooking with your coffee maker

Coffee maker can frying!

cooking with your coffee maker

This is so clever. I’m like a geniuse! ;)

cooking with your coffee maker

Cool, huh!?

Photo: Dan Sörensen.

Lucia saffron bun special!

Tonight is a big night in Sweden. It’s the “Lussevaka”! Probably 95% of the swedes sits up all night, eating these saffron buns, drinking glögg (mulled wine) and waiting for the Lucia parade to enter and sing the same songs all over again – year after year in really high pitched scary voices. And everybody is like “OOOOooh, that was so beauuuutiful!” afterwards. But, no, it’s not! It sounds horrible. I’m not fond of this tradition at all, I get a bit freaked out from the Lucia parades. OK maybe when kids do it (I guess it could be fun for some of the kids, it sure wasn’t fun for me growing up though), but when adults do it that just gives me the creeps. Adults, you should know better.

My first anxiety attacks started very early in school, maybe in first grade or so, when we had to “perform” in these stupid Lucia parades. I thought it was super awkward, didn’t like the songs (mimed them all when the teachers told me that I couldn’t just stand there and that I had to sing) and we had to read weird poems about baby Jesus, elfs and stuff like “The midwinter night is cold and intense. The stars are shimmering and glittering.” And it was always someone in the Lucia parade that fainted (haha, I just read this article – it says that FIFTEEN children in that parade fainted). I don’t now why I hated it so much already in those early years, but the feeling has stuck with me all these years.

I could go on and on about this, but let’s talk about how to bake different Lucia saffron bun stuff on the coffee maker AND/OR a hair curler instead.

cooking with your coffee maker

This Lucia saffron swirl comes with a cat hair. Can you see it?

Time

It depends on what kind of saffron bun you are baking, and how many – but about 3 hours

Ingredients

(For many saffron buns)

  • ½ pt yeast for sweet doughs
  • 100 g butter
  • 3 dl milk
  • 1 ½ dl sugar
  • 1 tsp vanilla
  • A pinch of salt
  • 1 egg
  • 12 dl flour
  • 1 packet saffron (maybe a bit more if you can afford it)
  • Raisins
  • Butter

Instructions

Start the coffee maker. Put the butter in the can and melt it. Then add the milk and wait until it become lukewarm. Crumble the yeast and stir. Add sugar, saffron, salt and egg and pour everything into a large bowl. Turn off the coffeemaker.

cooking with your coffee maker

Coffee maker baking

Mix the flour into the bowl, a little at a time, and knead (?! this is a difficult recipe for me to translate;) ) until the dough is nice and smooth. Set the dough to prove for 45 minutes under a kitchen towel.

cooking with your coffee maker

Leave the dough to prove in a warm place.

Now I have two different ways of cooking these saffron breads – on the hair curler (Lucia saffron swirls) or on the coffee maker (Lucia saffron discs) of course. See instructions below.

Lucia saffron swirls (Lussesnurror)

cooking with your coffee maker

Form the dough like a sausage and flatten it. Swirl the flat dough sausage around the curling iron and leave it until it’s baked properly. I guess the time factor depends a lot on what hair curler you use. I have an old, almost useless hair curler so I had to leave it for about 50 minutes.

Serve the Lucia saffron swirl together with mulled wine.

cooking with your coffee maker

Multitaskingbaking!

Lucia saffron discs (Lusseplattor)

cooking with your coffee maker

Shape the dough into discs that are the same size as the coffee maker plate. Press the raisins in the saffron discs, if desired. Leave the saffron discs to prove for another half an hour under a towel.

Start the coffee maker and click a small piece of butter on the plate. When it is melted place a saffron disc on the plate and cook it for 15-20 minutes on each side, or until it got a nice golden color (do not forget it, then it becomes black). Repeat until you don’t want to spend more time on this shit and bake the remaining dough in the oven instead. Turn off the coffeemaker.

Serve the Lucia saffron discs with absolutely nothing else than mulled wine.

cooking with your coffee maker

Proving of the Lucia saffron discs.

cooking with your coffee maker

Baking of the Lucia saffron discs.

cooking with your coffee maker

A newly sterilized Lucia saffron cat cat.

cooking with your coffee maker

Another cat balancing a Lucia saffron cat on its head. Focused or what?

Photo: Dan Sörensen.

 

I rest my case…