Каталог моих скромных рецептов - Записки кулинарного озорника
Сварить гречневую кашу.
- Стакан крупы прокалить в сухой кастрюле до треска с половиной чайной ложки соли.
Влить 2,5 стакана кипятка, снизить огонь до самого минимума, закрыть крышкой и оставить на 20 минут, либо 10 минут кипятить, затем снять с огня и завернуть в одеяло - через час получите гениальную гречку.
Рецепт блинов моей мамы.
2 стакана муки
3 яйца
4 ст. ложки сахара
1/2 ч. ложки соли
1 литр молока
1 ст. ложка растительного масла
В половине молока размешать яйца с сахаром и солью.
Всыпать муку и смешать тесто.
Двигая венчиком по часовой стрелке перемешивать тесто, вливая оставшееся молоко.
В конце добавить ложку растительного масла.
Перемешать, дать постоять 20-30 минут.
- Аргументы и факты — Целебная гречка - "АиФ Здоровье", № 33 (677) от 16.08.2007: "Целебная гречка"
Всё.
Read the book and then get cooking. Food. Recipe.
Wednesday, 30 December 2015
Monday, 28 December 2015
Как сварить куриный бульон.
Как сварить куриный бульон на Gastronom.ru
С какими овощами варить куриный бульон?
Традиционно добавляется морковка, ее надо произвольно нарезать.
Стебель сельдерея, репчатый лук и один-два шампиньона. Грибы кладите целиком.
Предварительно все овощи можно подпечь на плите - тогда бульон получится красивого янтарного цвета.
Если плита электрическая, жарить можно сразу на поверхности конфорки, если газовая, выложите овощи на сухую, раскаленную сковородку.
Овощи должны именно подпечься, но не обугливаться. Горелые, они дадут лишь горечь.
А травки, специи какие?
Из специй лучше положить перец черный горошком и лавровый лист.
Из трав предпочитаю укроп и петрушку. Листья можно оборвать, порубить и оставить для украшения бульона, а веточки добавить при варке.
Если есть засушенные зонтики укропа, добавьте один. Уж больно хорошо укроп с курицей сочетается – вкус оттеняет и аромат дает!
А что запрещено добавлять в бульон?
Те, что обладают сильным ароматом: гвоздику, душистый перец горошком. Они вкус курицы отбивают.
arussian: Небольшая мелочь:
"Как сделать отварную куриную грудь сочной, мягкой и вполне даже сьедобной.
Итак, возьмите куриную грудь (какая есть - с костями или без оных) разделенную пополам,
столько куриного бульона (или, с горя, воды) что-бы грудь была покрыта жидкостью сантиметра на 3 - 5.
Кусочек лаврового листа,
пару - тройку зерен черного перца и
немного соли.
Доведите бульон/воду до кипения, прибавьте специи и соль (все должно быть недосолено) и проварите пару минут.
Прибавьте грудь, доведите до кипения и проварите, на малом огне под крышкой N минут.
Число N зависит от размера и наличия/отсутствия костей.
Грудь без костей требует 2 - 5 минут варки, с костью - 5 - 8.
После чего выключите огонь и, не снимая крышку, позвольте всему остыть до комнатной температуры.
И всех делов. При моей небольшой любви к куриному мясу, грудка в данном исполнении не успевает засохнуть в холодильнике. Кстати - отлично идет в любой салат."
- А ларчик просто открывался. - Куриный бульон в скороварке по рецепту Хестона Блюменталя:
"Светлый куриный бульон – получается 2 литра
С какими овощами варить куриный бульон?
Традиционно добавляется морковка, ее надо произвольно нарезать.
Стебель сельдерея, репчатый лук и один-два шампиньона. Грибы кладите целиком.
Предварительно все овощи можно подпечь на плите - тогда бульон получится красивого янтарного цвета.
Если плита электрическая, жарить можно сразу на поверхности конфорки, если газовая, выложите овощи на сухую, раскаленную сковородку.
Овощи должны именно подпечься, но не обугливаться. Горелые, они дадут лишь горечь.
А травки, специи какие?
Из специй лучше положить перец черный горошком и лавровый лист.
Из трав предпочитаю укроп и петрушку. Листья можно оборвать, порубить и оставить для украшения бульона, а веточки добавить при варке.
Если есть засушенные зонтики укропа, добавьте один. Уж больно хорошо укроп с курицей сочетается – вкус оттеняет и аромат дает!
А что запрещено добавлять в бульон?
Те, что обладают сильным ароматом: гвоздику, душистый перец горошком. Они вкус курицы отбивают.
arussian: Небольшая мелочь:
"Как сделать отварную куриную грудь сочной, мягкой и вполне даже сьедобной.
Итак, возьмите куриную грудь (какая есть - с костями или без оных) разделенную пополам,
столько куриного бульона (или, с горя, воды) что-бы грудь была покрыта жидкостью сантиметра на 3 - 5.
Кусочек лаврового листа,
пару - тройку зерен черного перца и
немного соли.
Доведите бульон/воду до кипения, прибавьте специи и соль (все должно быть недосолено) и проварите пару минут.
Прибавьте грудь, доведите до кипения и проварите, на малом огне под крышкой N минут.
Число N зависит от размера и наличия/отсутствия костей.
Грудь без костей требует 2 - 5 минут варки, с костью - 5 - 8.
После чего выключите огонь и, не снимая крышку, позвольте всему остыть до комнатной температуры.
И всех делов. При моей небольшой любви к куриному мясу, грудка в данном исполнении не успевает засохнуть в холодильнике. Кстати - отлично идет в любой салат."
- А ларчик просто открывался. - Куриный бульон в скороварке по рецепту Хестона Блюменталя:
"Светлый куриный бульон – получается 2 литра
Friday, 25 December 2015
Christmas carrots.
BBC - Food - Recipes : Christmas carrots
A great way to brush up the humble carrot. Star anise adds a touch of Christmas spice to the sweet buttery glaze.
Ingredients
9 medium carrots, peeled, topped and tailed
250g/9oz butter
150g/5½oz sugar
3 tsp salt
4 star anise
Preparation method
Use a clean scourer to smooth the carrots and remove any peel marks (optional).
In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise.
Bring to the boil, then reduce the heat to a gentle simmer and add the carrots.
Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half.
Serve the carrots as a side dish with the reduced cooking liquid poured over.
A great way to brush up the humble carrot. Star anise adds a touch of Christmas spice to the sweet buttery glaze.
Ingredients
9 medium carrots, peeled, topped and tailed
250g/9oz butter
150g/5½oz sugar
3 tsp salt
4 star anise
Preparation method
Use a clean scourer to smooth the carrots and remove any peel marks (optional).
In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise.
Bring to the boil, then reduce the heat to a gentle simmer and add the carrots.
Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half.
Serve the carrots as a side dish with the reduced cooking liquid poured over.
Wednesday, 23 December 2015
Turkey Stroganoff.
Turkey Stroganoff Recipe - LifeStyle FOOD
3 large flat mushrooms
1 chopped and 2 whole cloves garlic
1 handful parsley chopped
Small bunch of thyme
25g butter, diced
2 tbsp olive oil
1 onion, diced
2 turkey fillets, cut into strips
2 tbsp plain flour
1 tsp paprika
1 glass of white wine
2 tbsp Dijon mustard
Dash of Worcester sauce
50ml double cream
1 lemon, cut into wedges
Pre-heat the over to 180C/ Gas Mark 4
Place 2 large flat mushrooms on a baking tray, sprinkled with chopped garlic, parsley, thyme, butter and salt and pepper.
Bake for 10mins.
Heat 1 tbsp of the olive oil in a pan and add diced onions.
Sweat gently until softened.
Heat the rest of the olive oil in a frying pan, roll the turkey strips in plain flour, paprika, salt and pepper and fry for 3-4 minutes until browned.
Add the white wine, Dijon mustard, Worcester sauce, cream and chopped mushrooms to the pan with the onions in them and cook for 3 minutes.
Add the cooked turkey to the sauce and heat through.
Serve with boiled rice, baked mushrooms and a wedge of lemon.
3 large flat mushrooms
1 chopped and 2 whole cloves garlic
1 handful parsley chopped
Small bunch of thyme
25g butter, diced
2 tbsp olive oil
1 onion, diced
2 turkey fillets, cut into strips
2 tbsp plain flour
1 tsp paprika
1 glass of white wine
2 tbsp Dijon mustard
Dash of Worcester sauce
50ml double cream
1 lemon, cut into wedges
Pre-heat the over to 180C/ Gas Mark 4
Place 2 large flat mushrooms on a baking tray, sprinkled with chopped garlic, parsley, thyme, butter and salt and pepper.
Bake for 10mins.
Heat 1 tbsp of the olive oil in a pan and add diced onions.
Sweat gently until softened.
Heat the rest of the olive oil in a frying pan, roll the turkey strips in plain flour, paprika, salt and pepper and fry for 3-4 minutes until browned.
Add the white wine, Dijon mustard, Worcester sauce, cream and chopped mushrooms to the pan with the onions in them and cook for 3 minutes.
Add the cooked turkey to the sauce and heat through.
Serve with boiled rice, baked mushrooms and a wedge of lemon.
Tuesday, 22 December 2015
Tuesday, 15 December 2015
Несколько вариантов голубцов.
- Голубцы+окончание: joska
Голубцы
На Рождество как правило готовят голубцы.
С расчётом, чтобы выдержал до нового года.
Начнём с подготовки фарша.
Для этой цели сварим рис.
С начала 300 г. риса (это обьём!) жарим на жиру. солим и перчим.
Жарим пока рис белится.
Доливаем с водой два раза больше (для эого я рис отмериваю в стакане и этим же стаканом отвешу воду.
На медленном огне минут 10 варим под крышей и оставим на холод, чтобы остыл.
Берём кусок лопатки (подбрущшная часть тоже не плохо) примерно весом на килограмм.
Берём два здоровых головок лука и пропустим через мясорубку.
Потом и мясо пропустим Чеснок протолкнём На мясо насыпаем приправы (красный перец, чёрный, соль) добавим три яйца и отваренной рис.
Хорошо перемешиваем
Берём лист квашенной капусты. (можно и по меньше, или разрезать пополам, но я люблю делать такие "человеческого размера)
У жилочного конка поставим шарик фарша
С конца заварачиваем лист
Потом с обеих сторон прикроем свёрток И в конце заворачиваем свёрток
Конйы затыкаем палцами, чтобы они не распоролись в каструле.
Каструлю хорошо намажем жиром и засыпаем шинкованную капусту.
лавровий лист Накроем кружёчками лук
Насыпаем перец красный,чёрный
На этой поадушке раскладываем шейку капчённую и кусок лопатки (можно и мясо с кожей, нпример голяшку)
И опять накрорем капустой.
Приправы насыпаем. (тмин обязательно)
После этого следует слой голубцов.
Из оставшего фарша сделаем шарики и те раскладываем
Прокроем с капустой и сверху кусками капчёной корейки. < Заливаем водойчтобы прикрыла. поставим в духовку на 150 градусов на 6 часов. (раз заглядиваем и если нужно добавим жидкость) В этом случае я использовал тот отварь, что мне осталось от убоя свиньи.(об этом потом) Через шечть часов так получилось Это полуфабрикат. Когда будем разогреть, то снимаеи корейку. Голубцы и мясо отделно разогреем. Капусту при разогреве заправим с жаренной мукой и чесноком. На тарелку ставим голубцы, кусок мяса, капусту. Подливаем с сметаной и сверху корейку или жаренную колбасу. Вот и наступало время разогреть. Берём жор да муку Разогреем , и жарим до светло -румяного света Снимаем с огня и забросим перетёртый чеснок в горячую массу Туда же чайную ложку красного перца (надо быть осторожным, а то паприка быстро подгорит,поэтому это делается не на огне) Тщательно перемешиваем и получим заправу (rantas) Заправу разбавим или соком от готовых голубцов или с отварем от убоя свинья (у меня было отложено) или с водой. В эту основу и положим голубцы, мясо и капусту с жидкостью от полуфабриката и прокипитим на маленьком гоне, чтобы не пригорел. На стол поддадим каждому по голубцу, кусок мяса и свежего и капчённого, кусок корейки, да неплохо бы и колбасину жаренную поставить, но не было времени. поэтому и со сметаной облил не совсем естетично (но молодёжь уже требовал на стол!) Некоторые не любят заправить голубцы. А от кашерних прошу извинение, но без сметаны это не то...
Варианты:
Голубцы
На Рождество как правило готовят голубцы.
С расчётом, чтобы выдержал до нового года.
Начнём с подготовки фарша.
Для этой цели сварим рис.
С начала 300 г. риса (это обьём!) жарим на жиру. солим и перчим.
Жарим пока рис белится.
Доливаем с водой два раза больше (для эого я рис отмериваю в стакане и этим же стаканом отвешу воду.
На медленном огне минут 10 варим под крышей и оставим на холод, чтобы остыл.
Берём кусок лопатки (подбрущшная часть тоже не плохо) примерно весом на килограмм.
Берём два здоровых головок лука и пропустим через мясорубку.
Потом и мясо пропустим Чеснок протолкнём На мясо насыпаем приправы (красный перец, чёрный, соль) добавим три яйца и отваренной рис.
Хорошо перемешиваем
Берём лист квашенной капусты. (можно и по меньше, или разрезать пополам, но я люблю делать такие "человеческого размера)
У жилочного конка поставим шарик фарша
С конца заварачиваем лист
Потом с обеих сторон прикроем свёрток И в конце заворачиваем свёрток
Конйы затыкаем палцами, чтобы они не распоролись в каструле.
Каструлю хорошо намажем жиром и засыпаем шинкованную капусту.
лавровий лист Накроем кружёчками лук
Насыпаем перец красный,чёрный
На этой поадушке раскладываем шейку капчённую и кусок лопатки (можно и мясо с кожей, нпример голяшку)
И опять накрорем капустой.
Приправы насыпаем. (тмин обязательно)
После этого следует слой голубцов.
Из оставшего фарша сделаем шарики и те раскладываем
Прокроем с капустой и сверху кусками капчёной корейки. < Заливаем водойчтобы прикрыла. поставим в духовку на 150 градусов на 6 часов. (раз заглядиваем и если нужно добавим жидкость) В этом случае я использовал тот отварь, что мне осталось от убоя свиньи.(об этом потом) Через шечть часов так получилось Это полуфабрикат. Когда будем разогреть, то снимаеи корейку. Голубцы и мясо отделно разогреем. Капусту при разогреве заправим с жаренной мукой и чесноком. На тарелку ставим голубцы, кусок мяса, капусту. Подливаем с сметаной и сверху корейку или жаренную колбасу. Вот и наступало время разогреть. Берём жор да муку Разогреем , и жарим до светло -румяного света Снимаем с огня и забросим перетёртый чеснок в горячую массу Туда же чайную ложку красного перца (надо быть осторожным, а то паприка быстро подгорит,поэтому это делается не на огне) Тщательно перемешиваем и получим заправу (rantas) Заправу разбавим или соком от готовых голубцов или с отварем от убоя свинья (у меня было отложено) или с водой. В эту основу и положим голубцы, мясо и капусту с жидкостью от полуфабриката и прокипитим на маленьком гоне, чтобы не пригорел. На стол поддадим каждому по голубцу, кусок мяса и свежего и капчённого, кусок корейки, да неплохо бы и колбасину жаренную поставить, но не было времени. поэтому и со сметаной облил не совсем естетично (но молодёжь уже требовал на стол!) Некоторые не любят заправить голубцы. А от кашерних прошу извинение, но без сметаны это не то...
Варианты:
Sunday, 13 December 2015
Mini frittatas. Authors of Detox Kitchen Bible.
Small changes for big effect, say authors of Detox Kitchen Bible (From Swindon Advertiser)
Mini frittatas (makes 12 frittatas to serve 4)
1 large red onion
2 garlic cloves
2 red peppers, seeded
1 courgette
1 ear of sweetcorn (corn on the cob), husks and silk removed
1 sprig of fresh thyme, leaves picked
9 eggs
100ml rice milk
Salt and pepper
Snipped fresh chives or micro rocket, to garnish
Preheat your oven to 200C/fan 180C/gas 6.
Lightly oil a non-stick 12-hole muffin tin.
Finely dice the onion, garlic, red peppers and courgette and place in a large bowl.
Now cut the sweetcorn kernels from the cob.
The easiest way to do this is to hold the cob at one end, upright at an angle, with the other end in the centre of a kitchen towel on your work surface, and then run a knife down the cob to remove the kernels.
Do this all the way round.
Discard the cob and tip the sweetcorn kernels into the bowl.
Add the thyme leaves to the vegetables and season with salt and pepper.
Spoon the mixture into the holes in the muffin tin, distributing the vegetables equally.
Place in the heated oven and cook for 12 minutes.
Meanwhile, crack the eggs into a large jug or bowl.
Add the rice milk and a pinch of salt and whisk until well mixed.
Remove the tin from the oven and set it on a heatproof surface.
Pour the egg mixture over the vegetables so that each hole is three-quarters full.
Bake for a further six minutes until the egg is completely set.
The mini frittatas should fall out of the holes easily.
Place them on a large plate, garnish with chives or micro rocket and serve.
Inside this book are 200 of Detox Kitchen founder Lily Simpson’s exquisite recipes.
“Our detox is not as you’d imagine, it’s not a strict regime, it’s a lifestyle change,” says Lily, who’s multitasking as she speaks, breastfeeding her six-month-old son Finley and sipping on a hot chocolate (“half milk, half water”), while her dog Rudy sits obediently at her feet.
Mini frittatas (makes 12 frittatas to serve 4)
1 large red onion
2 garlic cloves
2 red peppers, seeded
1 courgette
1 ear of sweetcorn (corn on the cob), husks and silk removed
1 sprig of fresh thyme, leaves picked
9 eggs
100ml rice milk
Salt and pepper
Snipped fresh chives or micro rocket, to garnish
Preheat your oven to 200C/fan 180C/gas 6.
Lightly oil a non-stick 12-hole muffin tin.
Finely dice the onion, garlic, red peppers and courgette and place in a large bowl.
Now cut the sweetcorn kernels from the cob.
The easiest way to do this is to hold the cob at one end, upright at an angle, with the other end in the centre of a kitchen towel on your work surface, and then run a knife down the cob to remove the kernels.
Do this all the way round.
Discard the cob and tip the sweetcorn kernels into the bowl.
Add the thyme leaves to the vegetables and season with salt and pepper.
Spoon the mixture into the holes in the muffin tin, distributing the vegetables equally.
Place in the heated oven and cook for 12 minutes.
Meanwhile, crack the eggs into a large jug or bowl.
Add the rice milk and a pinch of salt and whisk until well mixed.
Remove the tin from the oven and set it on a heatproof surface.
Pour the egg mixture over the vegetables so that each hole is three-quarters full.
Bake for a further six minutes until the egg is completely set.
The mini frittatas should fall out of the holes easily.
Place them on a large plate, garnish with chives or micro rocket and serve.
Inside this book are 200 of Detox Kitchen founder Lily Simpson’s exquisite recipes.
“Our detox is not as you’d imagine, it’s not a strict regime, it’s a lifestyle change,” says Lily, who’s multitasking as she speaks, breastfeeding her six-month-old son Finley and sipping on a hot chocolate (“half milk, half water”), while her dog Rudy sits obediently at her feet.
Chilli pumpkin cornbread, Hugh Fearnley-Whittingstall's.
Chilli pumpkin cornbread - Saga
Cornbread is a classic American dish often served with chilli.
There are many different variations of the recipe and this one uses chopped chillies to give it some extra kick.
Ingredients
250g cornmeal or fine polenta
250g plain white flour
4 tsp baking powder
2 tsp fine sea salt
1 tsp bicarbonate of soda
4 eggs
2 tbsp runny honey
300ml buttermilk
300ml whole milk
50g unsalted butter, melted (plus a little extra for greasing)
½ green jalapeno chilli, deseeded and finely chopped
1 red Hungarian hot wax chilli (or other medium-hot red chilli), deseeded and finely chopped
400g crown prince or other squash, peeled and cut into 1cm cubes
Method
Preheat the oven to 220C/gas 7.
Butter a baking tin about 20cm x 30cm and at least 5cm deep, and line with baking parchment.
Combine the cornmeal, flour, baking powder, salt and bicarbonate of soda in a large bowl.
Whisk together the eggs, honey, buttermilk, milk and melted butter in another bowl or large jug.
Pour the wet ingredients into the dry and mix until everything is just combined.
Add the chillies and pumpkin and gently mix, then pour the mixture into the prepared tin.
Bake for about 20 minutes or until the cornbread is golden and has shrunk slightly away from the sides of the tin.
Cut into squares and serve warm.
Cornbread is a classic American dish often served with chilli.
There are many different variations of the recipe and this one uses chopped chillies to give it some extra kick.
Ingredients
250g cornmeal or fine polenta
250g plain white flour
4 tsp baking powder
2 tsp fine sea salt
1 tsp bicarbonate of soda
4 eggs
2 tbsp runny honey
300ml buttermilk
300ml whole milk
50g unsalted butter, melted (plus a little extra for greasing)
½ green jalapeno chilli, deseeded and finely chopped
1 red Hungarian hot wax chilli (or other medium-hot red chilli), deseeded and finely chopped
400g crown prince or other squash, peeled and cut into 1cm cubes
Method
Preheat the oven to 220C/gas 7.
Butter a baking tin about 20cm x 30cm and at least 5cm deep, and line with baking parchment.
Combine the cornmeal, flour, baking powder, salt and bicarbonate of soda in a large bowl.
Whisk together the eggs, honey, buttermilk, milk and melted butter in another bowl or large jug.
Pour the wet ingredients into the dry and mix until everything is just combined.
Add the chillies and pumpkin and gently mix, then pour the mixture into the prepared tin.
Bake for about 20 minutes or until the cornbread is golden and has shrunk slightly away from the sides of the tin.
Cut into squares and serve warm.
Saturday, 5 December 2015
Рождественская индейка.
Turkey Crown | Рождественская индейка, - Понемногу обо всем
Рождественская индейка.
...многократно проверенный и любимый нами рецепт, расчитанный на среднюю, весом в два - два с половиной килограмма, верхнюю мясистую часть индейки без конечностей, ту самую, которая называется Crown.
Turkey Crown.
Маринад:
- сок одного лимона или апельсина (кому что больше нравится)
- 2-3 столовые ложки оливкового масла
- 2 столовые ложки красного вина (сухого)
- столовая ложка соевого соуса
- чайная ложка горчицы
- палочка корицы
- перец, соль по вкусу
Хорошо перемешать все ингредиенты маринада.
Индейку промыть, обсушить бумажным полотенцем и положить в кулинарный рукав, залив сверху приготовленным маринадом.
Завязать рукав, во избежание выливания жидкой составляющей, и несколько раз аккуратно перевернуть тушку индейки, чтоб вся внешняя поверхность обмазалась маринадом.
Положить рукав на блюдо и убрать в прохладное место часа на 3-4.
Я убираю тушку в холодильник и раз в полчаса несколько раз переворачиваю её для равномерной пропитки всех частей маринадом.
Разогреть духовку с вентилятором до 190 градусов (если духовой шкаф без вентилятора - температура должна быть градусов на 20 выше) и посчитать:
на каждые полкило индейки необходимо по 20 минут выпекания плюс 20-30 дополнительных минут сверх расчитанного времени.
В этом году моя часть индейки весом в 2,4 кг, значит на нее потребуется два часа выпекания в том же самом рукаве, в котором я ее мариную.
В разогретую духовку на блюде с бортиками поставить рукав с индейкой. Выставить таймер на два часа и... можно заняться любыми иными делами, не забывая периодически поглядывать на готовящуюся птицу.
Если через расчитанное время содержимое рукава показалось недостаточно румяным, можно аккуратно вынуть блюдо из духовки, разрезать и полностью удалить рукав, дав всей жидкости стечь на блюдо, полить этим жидким соусом тушку и поставить блюдо в духовку еще минут на 15.
Вкушать с клюквенным соусом.
Рождественская индейка.
...многократно проверенный и любимый нами рецепт, расчитанный на среднюю, весом в два - два с половиной килограмма, верхнюю мясистую часть индейки без конечностей, ту самую, которая называется Crown.
Turkey Crown.
Маринад:
- сок одного лимона или апельсина (кому что больше нравится)
- 2-3 столовые ложки оливкового масла
- 2 столовые ложки красного вина (сухого)
- столовая ложка соевого соуса
- чайная ложка горчицы
- палочка корицы
- перец, соль по вкусу
Хорошо перемешать все ингредиенты маринада.
Индейку промыть, обсушить бумажным полотенцем и положить в кулинарный рукав, залив сверху приготовленным маринадом.
Завязать рукав, во избежание выливания жидкой составляющей, и несколько раз аккуратно перевернуть тушку индейки, чтоб вся внешняя поверхность обмазалась маринадом.
Положить рукав на блюдо и убрать в прохладное место часа на 3-4.
Я убираю тушку в холодильник и раз в полчаса несколько раз переворачиваю её для равномерной пропитки всех частей маринадом.
Разогреть духовку с вентилятором до 190 градусов (если духовой шкаф без вентилятора - температура должна быть градусов на 20 выше) и посчитать:
на каждые полкило индейки необходимо по 20 минут выпекания плюс 20-30 дополнительных минут сверх расчитанного времени.
В этом году моя часть индейки весом в 2,4 кг, значит на нее потребуется два часа выпекания в том же самом рукаве, в котором я ее мариную.
В разогретую духовку на блюде с бортиками поставить рукав с индейкой. Выставить таймер на два часа и... можно заняться любыми иными делами, не забывая периодически поглядывать на готовящуюся птицу.
Если через расчитанное время содержимое рукава показалось недостаточно румяным, можно аккуратно вынуть блюдо из духовки, разрезать и полностью удалить рукав, дав всей жидкости стечь на блюдо, полить этим жидким соусом тушку и поставить блюдо в духовку еще минут на 15.
Вкушать с клюквенным соусом.
Roast turkey - Roast Turkey Crown.
Mary Berry's ultimate festive recipes: Roast turkey, Christmas pudding, sausages in bacon | Food | Life & Style | Daily Express
Ingredients:
1 lemon, thinly sliced
3 small sprigs of fresh thyme
75g butter, softened
4-4.5 turkey crown on the bone
Preheat the oven to 220°C/425F/Gas Mark 7.
Preparation:
Line a large roasting tin with foil.
Loosen the skin over the breast of the turkey and arrange the lemon and thyme in a neat layer between the skin and breast.
Spread with the soft butter.
Put the turkey crown into the roasting tin.
Roast in the middle of the oven for 25-30 minutes until lightly golden brown.
Reduce the temperature to 180°C/350°F/Gas Mark 4 and continue to roast for 1½-1¾ hours until golden and cooked through.
Test if the bird is cooked by inserting a skewer into the thickest part of the breast and checking that the juices run clear.
The temperature of the thickest part of the breast should be about 75°C.
Leave to rest for 20 minutes before carving.
Note:
Crowns are basically a whole turkey with the legs and wings removed to give you a joint of white breast meat on the bone.
Quicker to cook, and easy to carve, many small families opt for a crown to avoid too many leftovers!
Treat a crown exactly as you would a whole bird.
Ingredients:
1 lemon, thinly sliced
3 small sprigs of fresh thyme
75g butter, softened
4-4.5 turkey crown on the bone
Preheat the oven to 220°C/425F/Gas Mark 7.
Preparation:
Line a large roasting tin with foil.
Loosen the skin over the breast of the turkey and arrange the lemon and thyme in a neat layer between the skin and breast.
Spread with the soft butter.
Put the turkey crown into the roasting tin.
Roast in the middle of the oven for 25-30 minutes until lightly golden brown.
Reduce the temperature to 180°C/350°F/Gas Mark 4 and continue to roast for 1½-1¾ hours until golden and cooked through.
Test if the bird is cooked by inserting a skewer into the thickest part of the breast and checking that the juices run clear.
The temperature of the thickest part of the breast should be about 75°C.
Leave to rest for 20 minutes before carving.
Note:
Crowns are basically a whole turkey with the legs and wings removed to give you a joint of white breast meat on the bone.
Quicker to cook, and easy to carve, many small families opt for a crown to avoid too many leftovers!
Treat a crown exactly as you would a whole bird.
Thursday, 3 December 2015
Meatballs in tomato sauce.
Meatballs in tomato sauce. | rachel eats
Start with sauce.
In a heavy based pan warm the 3 tbsps of olive oil with a couple of cloves of garlic you have squashed with the back of a knife.
Once the garlic is soft but not brown add the passata, stir and raise the heat so it bubbles at a gentle simmer.
Leave the pan for about 20 minutes, the passata reducing gently.
Make the meatballs.
Put the minced beef in a large bowl.
The bread should have absorbed all the milk by now and seem quite cool so mash it to a pulp using a fork.
Add the mushy bread,
the sauted onion,
the parsley
the parmesan,
the beaten egg,
the tablespoon of extra virgin olive oil,
the nutmeg and
some salt and pepper to the beef.
Gently knead the mixture without squeezing it until all the ingredients are combined.
Start with sauce.
In a heavy based pan warm the 3 tbsps of olive oil with a couple of cloves of garlic you have squashed with the back of a knife.
Once the garlic is soft but not brown add the passata, stir and raise the heat so it bubbles at a gentle simmer.
Leave the pan for about 20 minutes, the passata reducing gently.
Make the meatballs.
Put the minced beef in a large bowl.
The bread should have absorbed all the milk by now and seem quite cool so mash it to a pulp using a fork.
Add the mushy bread,
the sauted onion,
the parsley
the parmesan,
the beaten egg,
the tablespoon of extra virgin olive oil,
the nutmeg and
some salt and pepper to the beef.
Gently knead the mixture without squeezing it until all the ingredients are combined.
Tuesday, 1 December 2015
Gingered Butternut Squash with Farro and Mushrooms.
Farro salad with roasted veg (Insalata di farro con verdure al forno).
Farro is a grain similar to pearl barley.
Gingered Butternut Squash with Farro and Mushrooms | Prospect: The Pantry:
"One of my favorite ways to cook butternut squash is to cube it and cook it in what I call a shallow water boil (more than a braise but less than a potful), flavored with grated or minced ginger until just tender (mine took under 5 minutes).
I then remove the squash to drain, boil down the juices and pour them over the squash.
If I were serving this only as a side dish, I’d cut the squash in 2cm/¾-inch cubes.
Since I planned on serving it also with farro and mushrooms, I cut this squash into 1cm/-1/3 inch cubes, roughly the size of the quartered mushrooms.
Farro is a grain similar to pearl barley.
Gingered Butternut Squash with Farro and Mushrooms | Prospect: The Pantry:
"One of my favorite ways to cook butternut squash is to cube it and cook it in what I call a shallow water boil (more than a braise but less than a potful), flavored with grated or minced ginger until just tender (mine took under 5 minutes).
I then remove the squash to drain, boil down the juices and pour them over the squash.
If I were serving this only as a side dish, I’d cut the squash in 2cm/¾-inch cubes.
Since I planned on serving it also with farro and mushrooms, I cut this squash into 1cm/-1/3 inch cubes, roughly the size of the quartered mushrooms.
Sunday, 29 November 2015
Курица по-мароккански с лимоном и оливками.
Повторение пройденного!
Вам нужно скомпоновать так называемую Марокканскую смесь:
2 чайные ложки паприки
1 чайная ложка молотого тмина
1 чайная ложка молотого имбиря
1 чайная ложка куркумы
Корица 1/2 ч.л
1/4 чайной ложки свежемолотого перца
Положить 6-8 кусочков курицы (я люблю без шкуры) в полиэтиленовый пищевой пакет и натереть в нем кусочки этой смесью - это легко и руки чистые!
Оставить мариноваться от часа до…на ночь в холодильнике.
Затем как следует поджарить на хорошо раскаленной сковороде с антипригарным покрытием в нескольких ложках оливкового масла до золотистого цвета (я добавляю чуть сливочного)!
Переложить кусочки курицы в “Козероль”/Жаровню/Dutch oven.
А в той сковороде, в которой жарили кусочки, поджарьте в течение примерно 10 минут:
1 нарезанную луковичку +
3 зубчика чеснока (измельченных) +
1-2 консервированных лимона (у нас продают в баночках)
100г оливок (любого цвета)
Залейте по готовности эту смесь куриным бульоном - 200 мл, дайте прокипеть.
Затем всю эту душистую смесь - на курочку в жаровне.
Солить мне не пришлось - оливки были солеными.
Закройте крышкой жаровню, дайте закипеть и поставвьте в предварительно разогретую до 180С духовку на 45 минут мах!
Посыпать свежей петрушкой и кориандром и на стол …с Кус-кус (сouscous)!
Вкуснота!
Вам нужно скомпоновать так называемую Марокканскую смесь:
2 чайные ложки паприки
1 чайная ложка молотого тмина
1 чайная ложка молотого имбиря
1 чайная ложка куркумы
Корица 1/2 ч.л
1/4 чайной ложки свежемолотого перца
Положить 6-8 кусочков курицы (я люблю без шкуры) в полиэтиленовый пищевой пакет и натереть в нем кусочки этой смесью - это легко и руки чистые!
Оставить мариноваться от часа до…на ночь в холодильнике.
Затем как следует поджарить на хорошо раскаленной сковороде с антипригарным покрытием в нескольких ложках оливкового масла до золотистого цвета (я добавляю чуть сливочного)!
Переложить кусочки курицы в “Козероль”/Жаровню/Dutch oven.
А в той сковороде, в которой жарили кусочки, поджарьте в течение примерно 10 минут:
1 нарезанную луковичку +
3 зубчика чеснока (измельченных) +
1-2 консервированных лимона (у нас продают в баночках)
100г оливок (любого цвета)
Залейте по готовности эту смесь куриным бульоном - 200 мл, дайте прокипеть.
Затем всю эту душистую смесь - на курочку в жаровне.
Солить мне не пришлось - оливки были солеными.
Закройте крышкой жаровню, дайте закипеть и поставвьте в предварительно разогретую до 180С духовку на 45 минут мах!
Посыпать свежей петрушкой и кориандром и на стол …с Кус-кус (сouscous)!
Вкуснота!
Moroccan Chicken with Lemon & Olives.
Moroccan Chicken with Lemon & Olives · Olives Et Al:
1.5 – 2kg Chicken cut into 8 pieces
Moroccan Chicken Spice Mix – see below
50ml Olives Et Al Extra Virgin Olive Oil
3 Cloves Garlic crushed
1 Onion chopped
1 or 2 Olives Et Al Preserved Lemons
100g Olives Et Al Green or Mixed Pitted Olives – roughly chopped
200ml Chicken Stock
Fresh Coriander chopped
Fresh Parsley chopped
Wash and dry the Chicken pieces and toss into a bowl with the spice mixture – make sure all the pieces are well covered.
Ideally, transfer to a plastic bag and leave at least 1 hour or overnight in the fridge massaging them every now and again to really make sure they’re covered.
Use a clay tagine if you have one but it really isn’t essential – a decent casserole dish with a lid and suitable for placing on the hob is fine.
If you don’t have one or are worried then fine – just use a frying pan for the first bit then transfer to a casserole for the oven bit.
Heat some oil in the casserole dish and seal the chicken pieces for 4-5 minutes turning until lightly browned.
Add the garlic, onions, preserved lemon, olives and cook through for 10 minutes or so.
Add the chicken stock, stir gently, cover and transfer to the oven at 130 - 140C for slow cooking and leave for 3 or 4 hours or, if you want it quick then do at 180C for an hour.
Either way, make sure the chicken is completely cooked through.
Mix in fresh coriander and parsley right before serving.
Adjust seasonings to taste.
Serve with couscous.
Moroccan tagine spice mix:
2 tsp Paprika
1 tsp Ground Cumin
1 tsp Ground Ginger
1 tsp Turmeric
1/2 tsp Cinnamon
1/4 tsp Freshly Ground Pepper
OR:
- Moroccan Chicken Tagine | Williams-Sonoma Taste
'via Blog this': 11 Nov 2013.
1.5 – 2kg Chicken cut into 8 pieces
Moroccan Chicken Spice Mix – see below
50ml Olives Et Al Extra Virgin Olive Oil
3 Cloves Garlic crushed
1 Onion chopped
1 or 2 Olives Et Al Preserved Lemons
100g Olives Et Al Green or Mixed Pitted Olives – roughly chopped
200ml Chicken Stock
Fresh Coriander chopped
Fresh Parsley chopped
Wash and dry the Chicken pieces and toss into a bowl with the spice mixture – make sure all the pieces are well covered.
Ideally, transfer to a plastic bag and leave at least 1 hour or overnight in the fridge massaging them every now and again to really make sure they’re covered.
Use a clay tagine if you have one but it really isn’t essential – a decent casserole dish with a lid and suitable for placing on the hob is fine.
If you don’t have one or are worried then fine – just use a frying pan for the first bit then transfer to a casserole for the oven bit.
Heat some oil in the casserole dish and seal the chicken pieces for 4-5 minutes turning until lightly browned.
Add the garlic, onions, preserved lemon, olives and cook through for 10 minutes or so.
Add the chicken stock, stir gently, cover and transfer to the oven at 130 - 140C for slow cooking and leave for 3 or 4 hours or, if you want it quick then do at 180C for an hour.
Either way, make sure the chicken is completely cooked through.
Mix in fresh coriander and parsley right before serving.
Adjust seasonings to taste.
Serve with couscous.
Moroccan tagine spice mix:
2 tsp Paprika
1 tsp Ground Cumin
1 tsp Ground Ginger
1 tsp Turmeric
1/2 tsp Cinnamon
1/4 tsp Freshly Ground Pepper
OR:
- Moroccan Chicken Tagine | Williams-Sonoma Taste
'via Blog this': 11 Nov 2013.
Wednesday, 25 November 2015
Brandied mincemeat filo purses.
Brandied mincemeat filo purses recipe - All recipes UK
Ingredients
Serves: 6
6 sheets filo pastry, 30 x 50 cm each, about 180 g in total
45 g unsalted butter, melted
1 tbsp icing sugar, sifted
Mincemeat filling
150 g mixed dried fruit, such as sultanas, raisins, currants and diced peel
4 tbsp brandy
1 cooking apple, about 250 g
30 g preserved stem ginger, finely chopped
25 g chopped walnuts
finely grated zest of 1 small lemon
Method
To make the filling, place the dried fruit in a bowl with the brandy and stir.
Cover and leave to soak for 1 hour or until the brandy has been absorbed.
Preheat the oven to 200°C (400°F, gas mark 6)
Peel, core and coarsely grate the apple.
Add to the soaked dried fruit together with the ginger, walnuts and lemon zest.
Mix well together.
Lay the sheets of filo out, stacking them on top of each other.
Cut the stack into six 15 cm squares, trimming off the excess pastry.
You will have 36 squares.
Brush each square very lightly with melted butter and layer them, with the corners offset, to make 12 stacks of 3 squares each.
Place about 1 tbsp of the fruit mixture on each stack, then gather up the edges and pinch together at the top to enclose the filling.
Place the pastries on a non-stick baking sheet and brush lightly with the remaining butter.
Bake for 12–15 minutes or until golden brown.
Serve warm, dusted with icing sugar.
Some more ideas:
Ingredients
Serves: 6
6 sheets filo pastry, 30 x 50 cm each, about 180 g in total
45 g unsalted butter, melted
1 tbsp icing sugar, sifted
Mincemeat filling
150 g mixed dried fruit, such as sultanas, raisins, currants and diced peel
4 tbsp brandy
1 cooking apple, about 250 g
30 g preserved stem ginger, finely chopped
25 g chopped walnuts
finely grated zest of 1 small lemon
Method
To make the filling, place the dried fruit in a bowl with the brandy and stir.
Cover and leave to soak for 1 hour or until the brandy has been absorbed.
Preheat the oven to 200°C (400°F, gas mark 6)
Peel, core and coarsely grate the apple.
Add to the soaked dried fruit together with the ginger, walnuts and lemon zest.
Mix well together.
Lay the sheets of filo out, stacking them on top of each other.
Cut the stack into six 15 cm squares, trimming off the excess pastry.
You will have 36 squares.
Brush each square very lightly with melted butter and layer them, with the corners offset, to make 12 stacks of 3 squares each.
Place about 1 tbsp of the fruit mixture on each stack, then gather up the edges and pinch together at the top to enclose the filling.
Place the pastries on a non-stick baking sheet and brush lightly with the remaining butter.
Bake for 12–15 minutes or until golden brown.
Serve warm, dusted with icing sugar.
Some more ideas:
Sunday, 22 November 2015
Запеченная свиная лопатка.
Slow-roasted Pork Shoulder.
Ингредиенты:
1,8 - 2,2 кг свиная лопатка без костей, сухожилий и лишнего жира (верхняя часть лопатки, без кости)
Специи для свинины: базилик, розмарин, черный перец, мускатный орех и соль морская.
или:
1 столовая ложка семян укропа, прокалить
2 чайные ложки черного перца
1 столовая ложка сушеного тимьяна
2 столовые ложки свежих листьев розмарина
4 средних зубчика чеснока, измельчить
2 чайные ложки кошерной соли
Оливковое масло
4 средних яблока (cooking apples - яблоки подлежащие тепловой обработке)
1 средний желтый лук
0.5 чашки (120 мл) сухого белого вина (можно просто воды)
0.5 чайной ложки дижонской горчицы (для соуса)
Метод:
- Поместите семена укропа, перца, тимьяна и розмарина, чеснок и 2 чайные ложки соли в любой измельчитель (кофемолку, в ступке с пестиком) - размельчить.
Перемешать смесь с 2 столовыми ложками оливкового масла.
- Втереть смесь равномерно по куску свинины.
Если мясо связано, развязать его и натереть внутреннюю часть, и снова связать.
Обернуть мясо плотно в пищевую пленку и мариновать в течение ночи (или до двух дней).
- Разогреть духовку до 232°C.
- Очистить и порезать яблоки на 4-6 долек.
Очистить лук. Порезать на примерно на 12 тонких долек.
Положить лук и яблоки в чугунную кастрюлю (Dutch oven - с крышкой), перемешать их с 2 столовыми ложками оливкового масла и приправить небольшим количеством соли и перца.
Сверху положить маринованное мясо свинины.
- Запекать в разогретой духовке в кастрюле без крышки в течение 30 минут (232°C).
Затем добавить вино и переключить духовку на более низкую температуру - 163°C.
Накрыть жаркое крышкой и медленно выпекать 2,5 - 3 часа, пока свинина не станет мягкой и вы сможете ее легко разделить вилкой на кусочки.
- Переложить мясо в блюдо и накрыть фольгой.
Соус:
Смешать яблоки и лук в блендере.
Добавить около 1/2 стакана воды (проверить густоту желаемого соуса по готовности и добавить больше по необходимости) и горчицы и сделать пюре, пропустить его через сито.
Проверить соус на соль и перец и исправить по вкусу.
Адаптированный рецепт от:
Slow-roasted Pork Shoulder | SimplyRecipes.com
Ингредиенты:
1,8 - 2,2 кг свиная лопатка без костей, сухожилий и лишнего жира (верхняя часть лопатки, без кости)
Специи для свинины: базилик, розмарин, черный перец, мускатный орех и соль морская.
или:
1 столовая ложка семян укропа, прокалить
2 чайные ложки черного перца
1 столовая ложка сушеного тимьяна
2 столовые ложки свежих листьев розмарина
4 средних зубчика чеснока, измельчить
2 чайные ложки кошерной соли
Оливковое масло
4 средних яблока (cooking apples - яблоки подлежащие тепловой обработке)
1 средний желтый лук
0.5 чашки (120 мл) сухого белого вина (можно просто воды)
0.5 чайной ложки дижонской горчицы (для соуса)
Метод:
- Поместите семена укропа, перца, тимьяна и розмарина, чеснок и 2 чайные ложки соли в любой измельчитель (кофемолку, в ступке с пестиком) - размельчить.
Перемешать смесь с 2 столовыми ложками оливкового масла.
- Втереть смесь равномерно по куску свинины.
Если мясо связано, развязать его и натереть внутреннюю часть, и снова связать.
Обернуть мясо плотно в пищевую пленку и мариновать в течение ночи (или до двух дней).
- Разогреть духовку до 232°C.
- Очистить и порезать яблоки на 4-6 долек.
Очистить лук. Порезать на примерно на 12 тонких долек.
Положить лук и яблоки в чугунную кастрюлю (Dutch oven - с крышкой), перемешать их с 2 столовыми ложками оливкового масла и приправить небольшим количеством соли и перца.
Сверху положить маринованное мясо свинины.
- Запекать в разогретой духовке в кастрюле без крышки в течение 30 минут (232°C).
Затем добавить вино и переключить духовку на более низкую температуру - 163°C.
Накрыть жаркое крышкой и медленно выпекать 2,5 - 3 часа, пока свинина не станет мягкой и вы сможете ее легко разделить вилкой на кусочки.
- Переложить мясо в блюдо и накрыть фольгой.
Соус:
Смешать яблоки и лук в блендере.
Добавить около 1/2 стакана воды (проверить густоту желаемого соуса по готовности и добавить больше по необходимости) и горчицы и сделать пюре, пропустить его через сито.
Проверить соус на соль и перец и исправить по вкусу.
Адаптированный рецепт от:
Slow-roasted Pork Shoulder | SimplyRecipes.com
Saturday, 21 November 2015
Slow roast shoulder of pork.
- Easy Roasted Pork Shoulder - I Breathe... I'm Hungry...
Easy Roasted Pork Shoulder.
Spice rub:
2 Tbsp Salt
1 Tbsp pepper
1 Tbsp cumin
1 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp dried oregano
Combine all of the ingredients for your spice rub in a small bowl.
Remove pork shoulder (or other pork roast) from packaging and rinse under cold water.
Using your hands, pat the dry rub all over the surface of the meat.
Place in a large roasting pan skin side up.
Roast in a preheated 260 degree (C) oven for 20 minutes.
Reduce heat to 150C and roast for an additional 30 minutes per 0.500kg.
Total cooking time for an 3 kg roast should be about 4hrs and 20 minutes.
Remove the pork roast from the oven and let rest for 30 minutes.
The hard outer shell should lift right off like a cap and can be broken or chopped into delicious meat chips!
The meat should be tender enough to pull apart with forks.
Shred, adjust seasoning if necessary, and serve!
Pop the dish in the oven and roast for four hours, checking occasionally.
If the skin seems to be browning too quickly, turn it down to 250F/120C or cover with tin foil.
For the last hour make sure the meat has no covering.
If the crackling has not crackled, turn the oven up to 360F/180C for the last 30 mins.
...do not use aluminum foil when roasting.
Line a rimmed baking sheet with heavy duty aluminum foil (see note) and set a wire rack inside it.
Place a piece of parchment paper on top of the wire rack.
For an authentic Italian experience, accompany this rich, hearty roast with farro, the rustic, barleylike wheat. After hours of braising in a savory liquid, the pork becomes fall-off-the-bone tender — perfect for a comforting cold-weather meal. When it’s time to serve, scoop up the savory sauce with a slotted spoon to leave the fat behind.
------------
Pork Shoulder Braised in Milk
1 boneless pork shoulder, 3 1/2-4 lb. (1.75-2 kg.), trimmed of excess fat
Kosher salt and freshly ground pepper
3 Tbs. unsalted butter
1 Tbs. olive oil
25 fresh sage leaves, coarsely chopped
4 cups (32 fl. oz./1 l.) whole milk
1 cup (8 fl. oz./250 ml.) heavy cream
3 bay leaves
Zest from 1 lemon, removed in wide strips with a vegetable peeler
1 tsp. fresh lemon juice
Remove the pork shoulder from the refrigerator and let stand at room temperature for 1-1 1/2 hours.
Preheat the oven to 325°F (165°C).
Season the roast generously all over with salt and pepper. In a Dutch oven or other large, ovenproof pot over medium-high heat, melt 1 tablespoon of the butter with the oil. Add the pork, fat side down, and sear for 3-4 minutes. Repeat to brown all sides, about 15 minutes total. Adjust the heat level so that the meat sizzles actively but does not scorch. Transfer the pork to a platter and pour off the fat from the pan.
Return the pot to medium heat and melt the remaining 2 tablespoons butter. Add the sage leaves. Cook for 1 minute. Stirring constantly, slowly pour in the milk and cream. Return the pork to the pot, fat side up, and add the bay leaves, lemon zest and 1 teaspoon salt. Season generously with pepper. When the liquid begins to steam, partially cover the pot and transfer to the oven.
Cook the pork, turning it every 30 minutes, for 2 hours. Uncover and continue to cook until very tender, 30-60 more, again turning after 30 minutes if cooking for longer than 30 minutes more. Transfer the pork to a platter and let the pan sauce settle.
With a slotted spoon, remove the curds from the sauce, leaving behind the fat, and transfer to a fine-mesh sieve set over a small saucepan. Push the curds through the sieve to make a smooth, creamy sauce. Warm the sauce over low heat and stir in the lemon juice. Taste and adjust the seasoning. The sauce should be subtly tart from the lemon and slightly peppery, to cut the pork’s richness. Cut the pork into thick chunks and serve at once, passing the sauce at the table. Serves 6-8.
----------------
Slow roast shoulder of pork recipe - Telegraph:
3kg shoulder of pork on the bone (Tamworth; ask your butcher to score the skin)
4 fennel, quartered lengthways
1 bulb of garlic, peeled, whole
1kg of shallots, peeled, whole
1 sprig of fresh bay leaf
1 sprig of thyme
2kg of red potatoes, cut into 2cm thick pieces cross ways
1 bottle white wine
½ litre of water
METHOD
Preheat the oven to 300F /150C/Gas 2. An hour before cooking rub salt into the skin. Salt and pepper the underside of the meat.
In a baking dish large enough to hold your pork, scatter the vegetables, leaving the potatoes until last. Place the potatoes on top of the fennel. Place the seasoned shoulder on top of the vegetables, pour in the liquids, so the meat will steam a little as well as roast.
Pop the dish in the oven and roast for four hours, checking occasionally. If the skin seems to be browning too quickly, turn it down to 250F/120C or cover with tin foil. For the last hour make sure the meat has no covering. If the crackling has not crackled, turn the oven up to 360F/180C for the last 30 mins.
Carefully put the shoulder to the side and then decant all the vegetables to a platter. Skim off the excess fat in the dish into a jug to be used at another time. Carve the meat up as best you can into hunks on to a platter, heat the remaining juices, then pour over the shoulder.
OR:
- Taccozzette con Straccoto Recipe: Pasta with Braised Pork Shoulder Ragu | Shared Appetite:
- Slow-roasted Pork Shoulder | SimplyRecipes.com
450°F = 232°C
325°F = 163°C
'via Blog this'
Easy Roasted Pork Shoulder.
Spice rub:
2 Tbsp Salt
1 Tbsp pepper
1 Tbsp cumin
1 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp dried oregano
Combine all of the ingredients for your spice rub in a small bowl.
Remove pork shoulder (or other pork roast) from packaging and rinse under cold water.
Using your hands, pat the dry rub all over the surface of the meat.
Place in a large roasting pan skin side up.
Roast in a preheated 260 degree (C) oven for 20 minutes.
Reduce heat to 150C and roast for an additional 30 minutes per 0.500kg.
Total cooking time for an 3 kg roast should be about 4hrs and 20 minutes.
Remove the pork roast from the oven and let rest for 30 minutes.
The hard outer shell should lift right off like a cap and can be broken or chopped into delicious meat chips!
The meat should be tender enough to pull apart with forks.
Shred, adjust seasoning if necessary, and serve!
Pop the dish in the oven and roast for four hours, checking occasionally.
If the skin seems to be browning too quickly, turn it down to 250F/120C or cover with tin foil.
For the last hour make sure the meat has no covering.
If the crackling has not crackled, turn the oven up to 360F/180C for the last 30 mins.
...do not use aluminum foil when roasting.
Line a rimmed baking sheet with heavy duty aluminum foil (see note) and set a wire rack inside it.
Place a piece of parchment paper on top of the wire rack.
For an authentic Italian experience, accompany this rich, hearty roast with farro, the rustic, barleylike wheat. After hours of braising in a savory liquid, the pork becomes fall-off-the-bone tender — perfect for a comforting cold-weather meal. When it’s time to serve, scoop up the savory sauce with a slotted spoon to leave the fat behind.
------------
Pork Shoulder Braised in Milk
1 boneless pork shoulder, 3 1/2-4 lb. (1.75-2 kg.), trimmed of excess fat
Kosher salt and freshly ground pepper
3 Tbs. unsalted butter
1 Tbs. olive oil
25 fresh sage leaves, coarsely chopped
4 cups (32 fl. oz./1 l.) whole milk
1 cup (8 fl. oz./250 ml.) heavy cream
3 bay leaves
Zest from 1 lemon, removed in wide strips with a vegetable peeler
1 tsp. fresh lemon juice
Remove the pork shoulder from the refrigerator and let stand at room temperature for 1-1 1/2 hours.
Preheat the oven to 325°F (165°C).
Season the roast generously all over with salt and pepper. In a Dutch oven or other large, ovenproof pot over medium-high heat, melt 1 tablespoon of the butter with the oil. Add the pork, fat side down, and sear for 3-4 minutes. Repeat to brown all sides, about 15 minutes total. Adjust the heat level so that the meat sizzles actively but does not scorch. Transfer the pork to a platter and pour off the fat from the pan.
Return the pot to medium heat and melt the remaining 2 tablespoons butter. Add the sage leaves. Cook for 1 minute. Stirring constantly, slowly pour in the milk and cream. Return the pork to the pot, fat side up, and add the bay leaves, lemon zest and 1 teaspoon salt. Season generously with pepper. When the liquid begins to steam, partially cover the pot and transfer to the oven.
Cook the pork, turning it every 30 minutes, for 2 hours. Uncover and continue to cook until very tender, 30-60 more, again turning after 30 minutes if cooking for longer than 30 minutes more. Transfer the pork to a platter and let the pan sauce settle.
With a slotted spoon, remove the curds from the sauce, leaving behind the fat, and transfer to a fine-mesh sieve set over a small saucepan. Push the curds through the sieve to make a smooth, creamy sauce. Warm the sauce over low heat and stir in the lemon juice. Taste and adjust the seasoning. The sauce should be subtly tart from the lemon and slightly peppery, to cut the pork’s richness. Cut the pork into thick chunks and serve at once, passing the sauce at the table. Serves 6-8.
----------------
Slow roast shoulder of pork recipe - Telegraph:
3kg shoulder of pork on the bone (Tamworth; ask your butcher to score the skin)
4 fennel, quartered lengthways
1 bulb of garlic, peeled, whole
1kg of shallots, peeled, whole
1 sprig of fresh bay leaf
1 sprig of thyme
2kg of red potatoes, cut into 2cm thick pieces cross ways
1 bottle white wine
½ litre of water
METHOD
Preheat the oven to 300F /150C/Gas 2. An hour before cooking rub salt into the skin. Salt and pepper the underside of the meat.
In a baking dish large enough to hold your pork, scatter the vegetables, leaving the potatoes until last. Place the potatoes on top of the fennel. Place the seasoned shoulder on top of the vegetables, pour in the liquids, so the meat will steam a little as well as roast.
Pop the dish in the oven and roast for four hours, checking occasionally. If the skin seems to be browning too quickly, turn it down to 250F/120C or cover with tin foil. For the last hour make sure the meat has no covering. If the crackling has not crackled, turn the oven up to 360F/180C for the last 30 mins.
Carefully put the shoulder to the side and then decant all the vegetables to a platter. Skim off the excess fat in the dish into a jug to be used at another time. Carve the meat up as best you can into hunks on to a platter, heat the remaining juices, then pour over the shoulder.
OR:
- Taccozzette con Straccoto Recipe: Pasta with Braised Pork Shoulder Ragu | Shared Appetite:
- Slow-roasted Pork Shoulder | SimplyRecipes.com
450°F = 232°C
325°F = 163°C
'via Blog this'
Friday, 20 November 2015
Red Rooibos Tea.
The 50 Healthiest Foods of All Time (With Recipes) | TIME
Rooibos.
The leaves are used to make a herbal tea called rooibos or bush tea (especially in Southern Africa) or sometimes redbush tea (especially in Great Britain).
In South Africa, it is common to prepare rooibos tea in the same manner as black tea and add milk and sugar to taste.
Other methods include a slice of lemon and using honey instead of sugar to sweeten.
Why it’s good for you: Rooibos (roy-bus) tea, a red tea packed with antioxidants that guard us from chronic and degenerative diseases alike, is rich in minerals like calcium and iron.
Health Benefits of Red Rooibos Tea | Organic Facts
Health benefits of red rooibos tea include its use as a cure for nagging headaches, insomnia, asthma, eczema, bone weakness, hypertension, allergies, and premature aging.
Why your rooibos tea might get much more expensive - CBS News
A trade council says an ongoing drought in South Africa will devastate the rooibos tea harvest, which may lead to a 90 percent price increase.
Red Bush Tea Company.
Rooibos.
The leaves are used to make a herbal tea called rooibos or bush tea (especially in Southern Africa) or sometimes redbush tea (especially in Great Britain).
In South Africa, it is common to prepare rooibos tea in the same manner as black tea and add milk and sugar to taste.
Other methods include a slice of lemon and using honey instead of sugar to sweeten.
Why it’s good for you: Rooibos (roy-bus) tea, a red tea packed with antioxidants that guard us from chronic and degenerative diseases alike, is rich in minerals like calcium and iron.
Health Benefits of Red Rooibos Tea | Organic Facts
Health benefits of red rooibos tea include its use as a cure for nagging headaches, insomnia, asthma, eczema, bone weakness, hypertension, allergies, and premature aging.
Why your rooibos tea might get much more expensive - CBS News
A trade council says an ongoing drought in South Africa will devastate the rooibos tea harvest, which may lead to a 90 percent price increase.
Red Bush Tea Company.
Чай ройбос.
Ройбос - кустарник, произрастающий в Африке, а также напиток (фиточай), получаемый настаиванием листьев и частиц ветвей этого кустарника в горячей воде.
Ройбос издавна используется для приготовления травяного чая, имеющего то же название.
Ройбос заваривается в обычном заварочном чайнике (фарфоровом, фаянсовом, глиняном).
Процесс заваривания ройбоса весьма прост — его нужно залить кипятком и выдержать не менее пяти минут.
Иногда рекомендуют для лучшей экстракции на время настаивания поместить чайник в горячую духовку, чтобы он не остывал или даже продолжал кипеть — в отличие от обычного чая, ройбос нормально переносит кипячение.
Для кипячения ройбоса целесоообразно использовать чайники из жаропрочного стекла, нагреваемые на электрической плите или газовой — через рассекатель.
Дозировка сухого ройбоса приблизительно соответствует дозировке чёрного чая — одна-две чайные ложки на чашку.
«Чаинки» ройбоса очень плотные, процесс экстракции содержащихся в них веществ достаточно длительный, поэтому ройбос вполне можно заваривать несколько раз, причём при повторных завариваниях напиток получается почти таким же насыщенным, как и при первом.
Thursday, 19 November 2015
Курица с 40 зубчиками чеснока.
Published on 10 Dec 2010.
Chicken with 40 Cloves of Garlic | Food Network UK - Nigella Lawson.
Chicken with 40 Cloves of Garlic | Food Network UK - Nigella Lawson.
Chicken with 40 cloves of garlic.
Курица с 40 зубчиками чеснока.Tuesday, 17 November 2015
Mellow Yellow Jerusalem Artichoke Pickle.
Taking the Wind Out of Jerusalem Artichokes | A Gardener's Table
700 gram Jerusalem artichokes, broken into nodes, thoroughly scrubbed, and cut into ½-inch dice
1 teaspoon ground dried turmeric
about 8 cloves garlic, chopped
14 gram fresh ginger, minced (about 1 ½ tablespoons)
1 teaspoon cumin seeds
2 teaspoons pickling salt
2 teaspoons sugar
1½ cups water
Toss together the diced Jerusalem artichokes, the turmeric, the garlic, the ginger, and the cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve the salt and sugar in the water. Pour the brine over the Jerusalem artichokes; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight.
The next day the brine should cover the Jerusalem artichokes. If it doesn’t, add more brine mixed in the same proportions.
Wait several days before tasting the pickle. I found it perfect after a week: The brine was sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy.
When the pickle has fermented enough to suit your taste, store the jar in the refrigerator. Keep the Jerusalem artichokes weighted so they won’t take on a grayish cast.
- To fart, or not to fart; that is the question! - The Idiot Gardener
700 gram Jerusalem artichokes, broken into nodes, thoroughly scrubbed, and cut into ½-inch dice
1 teaspoon ground dried turmeric
about 8 cloves garlic, chopped
14 gram fresh ginger, minced (about 1 ½ tablespoons)
1 teaspoon cumin seeds
2 teaspoons pickling salt
2 teaspoons sugar
1½ cups water
Toss together the diced Jerusalem artichokes, the turmeric, the garlic, the ginger, and the cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve the salt and sugar in the water. Pour the brine over the Jerusalem artichokes; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight.
The next day the brine should cover the Jerusalem artichokes. If it doesn’t, add more brine mixed in the same proportions.
Wait several days before tasting the pickle. I found it perfect after a week: The brine was sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy.
When the pickle has fermented enough to suit your taste, store the jar in the refrigerator. Keep the Jerusalem artichokes weighted so they won’t take on a grayish cast.
- To fart, or not to fart; that is the question! - The Idiot Gardener
Monday, 16 November 2015
Jerusalem Artichokes.
Anne's Food: Roasted Jerusalem Artichokes
Roasted Jerusalem Artichokes.
Peel the chokes and cut them into smaller pieces - halves if they're small, quartered lengthwise for larger.
Place in an oven-proof dish and drizzle with olive oil.
Sprinkle with a good pinch of sea salt and toss.
Roast at 175°C for 30-40 minutes (with garlic).
https://www.abelandcole.co.uk/recipes/jerusalem-artichoke-recipes
Carrot and Artichoke Soup
Jerusalem Artichoke Soup
Jerusalem Artichokes In Wine, Rosemary and Cream
Jerusalem Artichoke Mash
Jerusalem Artichoke and Carrot Salad
Jerusalem Artichokes In Butter and Garlic
Jerusalem Artichoke, Oyster Mushroom & Hazelnut Salad
Jerusalem Artichoke and Hazelnut Soup
Zesty Roasted Jerusalem Artichoke Salad
Roasted Jerusalem Artichokes.
Peel the chokes and cut them into smaller pieces - halves if they're small, quartered lengthwise for larger.
Place in an oven-proof dish and drizzle with olive oil.
Sprinkle with a good pinch of sea salt and toss.
Roast at 175°C for 30-40 minutes (with garlic).
https://www.abelandcole.co.uk/recipes/jerusalem-artichoke-recipes
Carrot and Artichoke Soup
Jerusalem Artichoke Soup
Jerusalem Artichokes In Wine, Rosemary and Cream
Jerusalem Artichoke Mash
Jerusalem Artichoke and Carrot Salad
Jerusalem Artichokes In Butter and Garlic
Jerusalem Artichoke, Oyster Mushroom & Hazelnut Salad
Jerusalem Artichoke and Hazelnut Soup
Zesty Roasted Jerusalem Artichoke Salad
Sunday, 15 November 2015
Monday, 9 November 2015
Aubergine.
Steamed Aubergine | Vegetables Recipes | Jamie Oliver Recipes
Ingredients
2 medium purple aubergines
For the dressing
- 2 teaspoons sugar
- 4 tablespoons low-salt soy sauce
- 3 tablespoons sweet chilli dipping sauce
- 2 teaspoons sesame oil
- 1 lemon zest and juice of
- 4 spring onions, sliced
- 2 fresh red chillies, finely chopped
- 1 large handful fresh coriander, roughly sliced
- 1 large handful fresh basil, roughly sliced
- 1 large handful fresh mint, roughly sliced
- 1 large handful yellow celery leaves
- sea salt
- freshly ground black pepper
Method
This is a great way to cook aubergines, and probably one that not a lot of people would think of doing. To me, steamed aubergine sounds horrible but, believe me, this recipe is fantastic. Aubergines are usually fried or roasted, which makes them soak up loads of oil, but steaming means they go really soft and tender so that they're lighter to eat – which means you can eat a lot more! All round the world there are so many different varieties of aubergines – long, round, purple, green – so keep your eyes peeled and try cooking them all.
Put some water in a pan and bring it to the boil.
Slice the aubergines in half lengthways and place them in your steamer with the cut side facing up.
Steam them for about 10 minutes – to check whether they're ready, simply squeeze the sides gently and if they're silky soft then they're done.
Remove them from the steamer, place them in a colander and leave to cool.
Now make your dressing by mixing all the ingredients together.
When the aubergines are warm this is the perfect time to flavour them.
Cut them up into rough 2.5cm dice, then dress them and toss.
Serve immediately as a salad, tapas dish or as a vegetable next to any simple cooked fish.
Just really tasty!
Ingredients
2 medium purple aubergines
For the dressing
- 2 teaspoons sugar
- 4 tablespoons low-salt soy sauce
- 3 tablespoons sweet chilli dipping sauce
- 2 teaspoons sesame oil
- 1 lemon zest and juice of
- 4 spring onions, sliced
- 2 fresh red chillies, finely chopped
- 1 large handful fresh coriander, roughly sliced
- 1 large handful fresh basil, roughly sliced
- 1 large handful fresh mint, roughly sliced
- 1 large handful yellow celery leaves
- sea salt
- freshly ground black pepper
Method
This is a great way to cook aubergines, and probably one that not a lot of people would think of doing. To me, steamed aubergine sounds horrible but, believe me, this recipe is fantastic. Aubergines are usually fried or roasted, which makes them soak up loads of oil, but steaming means they go really soft and tender so that they're lighter to eat – which means you can eat a lot more! All round the world there are so many different varieties of aubergines – long, round, purple, green – so keep your eyes peeled and try cooking them all.
Put some water in a pan and bring it to the boil.
Slice the aubergines in half lengthways and place them in your steamer with the cut side facing up.
Steam them for about 10 minutes – to check whether they're ready, simply squeeze the sides gently and if they're silky soft then they're done.
Remove them from the steamer, place them in a colander and leave to cool.
Now make your dressing by mixing all the ingredients together.
When the aubergines are warm this is the perfect time to flavour them.
Cut them up into rough 2.5cm dice, then dress them and toss.
Serve immediately as a salad, tapas dish or as a vegetable next to any simple cooked fish.
Just really tasty!
Sunday, 8 November 2015
Poultry Seasoning.
From the Spice Cupboard: Poultry Seasoning | The Kitchn
Poultry are domesticated birds.
Makes 1/4 cup
1 tablespoon ground sage
1 tablespoon ground thyme
1 tablespoon ground marjoram
1 teaspoon ground rosemary
1 teaspoon crushed celery seed
1 teaspoon ground black pepper
Poultry are domesticated birds.
Makes 1/4 cup
1 tablespoon ground sage
1 tablespoon ground thyme
1 tablespoon ground marjoram
1 teaspoon ground rosemary
1 teaspoon crushed celery seed
1 teaspoon ground black pepper
Saturday, 7 November 2015
With Qυinces.
Beef With quinces
Veal Stew With quinces (Moshari me kidonia)
Vefa's Kitchen.
Page 408
-
More:
- On the Savory Side: 5 Quince Recipes | The Kitchn
- Slow-roast pork belly with quince - delicious. magazine
- Tunisian Lamb and Quince Stew Recipe - Chowhound
Veal Stew With quinces (Moshari me kidonia)
Vefa's Kitchen.
Page 408
-
More:
- On the Savory Side: 5 Quince Recipes | The Kitchn
- Slow-roast pork belly with quince - delicious. magazine
- Tunisian Lamb and Quince Stew Recipe - Chowhound
Мясо с айвой.
Баранина с чесноком и айвой "Джамиля" - stalic
На равномерно распределённую по дну широкой и невысокой кастрюли морковь выложим бараньи голяшки, разделанные «розочкой».
Зальём голяшки бульоном и разложим поверх них зубчики чеснока.
На восемь голяшек я взял четыре головки чеснока.
Поверх чеснока несколько веточек тимьяна, не забыть посолить и всё – закрываем крышкой да на самый маленький огонь!
Время варки может очень сильно варьироваться в зависимости от возраста баранины, но варить надо до тех пор, пока мясо не станет совершенно мягким, а жилки в тех местах, где мясо держится за кость, должны стать буквально прозрачными.
Когда и мясо приготовится, и чеснок станет таким, что его и вилкой не подцепишь – падает, - вот тогда самое время для второго этапа приготовления этого блюда.
Откройте крышку и уберите тимьян – всё, что мог, он уже отдал, его запахом уже пропитано мясо, его вкусом напоен бульон.
А вот айву – если хотите – порежьте и уложите ломтиками поверх мяса и чеснока.
Если бы я готовил блюдо, где вкус чеснока оставался бы в его первозданном виде, то айве здесь было бы не место.
Но теперь, когда чеснок стало принципиально иным, чеснок и айва не будут создавать дисгармонии, а айва рядом с тушёным мясом – достойное украшение блюда!
Давайте поставим кастрюлю без крышки в духовку, нагретую до 150-160С.
Пусть стоит, пока айва и мясо не зарумянятся и бульон не выпарится почти до конца.
- Говядина в темном пиве с айвой и клюквой
- Говядина, тушенная в пиве с айвой и клюквой | Кулинарные рецепты от «Едим дома!»
На равномерно распределённую по дну широкой и невысокой кастрюли морковь выложим бараньи голяшки, разделанные «розочкой».
Зальём голяшки бульоном и разложим поверх них зубчики чеснока.
На восемь голяшек я взял четыре головки чеснока.
Поверх чеснока несколько веточек тимьяна, не забыть посолить и всё – закрываем крышкой да на самый маленький огонь!
Время варки может очень сильно варьироваться в зависимости от возраста баранины, но варить надо до тех пор, пока мясо не станет совершенно мягким, а жилки в тех местах, где мясо держится за кость, должны стать буквально прозрачными.
Когда и мясо приготовится, и чеснок станет таким, что его и вилкой не подцепишь – падает, - вот тогда самое время для второго этапа приготовления этого блюда.
Откройте крышку и уберите тимьян – всё, что мог, он уже отдал, его запахом уже пропитано мясо, его вкусом напоен бульон.
А вот айву – если хотите – порежьте и уложите ломтиками поверх мяса и чеснока.
Если бы я готовил блюдо, где вкус чеснока оставался бы в его первозданном виде, то айве здесь было бы не место.
Но теперь, когда чеснок стало принципиально иным, чеснок и айва не будут создавать дисгармонии, а айва рядом с тушёным мясом – достойное украшение блюда!
Давайте поставим кастрюлю без крышки в духовку, нагретую до 150-160С.
Пусть стоит, пока айва и мясо не зарумянятся и бульон не выпарится почти до конца.
- Говядина в темном пиве с айвой и клюквой
- Говядина, тушенная в пиве с айвой и клюквой | Кулинарные рецепты от «Едим дома!»
Friday, 6 November 2015
Quince.
How To Cook Quince — Cooking Lessons from The Kitchn | The Kitchn
Quince membrillo.
A classic way to eat quince – a paste which is traditionally served with Manchego in Spain. It is easy to make and stores well. Eat it with cheese, on its own, or add a little to flavour casseroles and sauces.
Makes 2kg
granulated sugar (for exact quantity see below)
2kg quince (or quince and cooking apples if you are short of quince)
a little ground cinnamon
Put the packets or bowl of sugar in a very low oven to warm up for about half an hour.
Roughly chop the unpeeled quinces and put into a pan with 300ml water. Cover and stew gently until the fruit is soft. Sieve or mouli the fruit and measure then purée. For each 600ml of purée, add 350g of sugar. Gently heat in a deep saucepan until the sugar has completely dissolved. Raise the heat and bring to the boil, stirring continuously to prevent it catching. As it reduces, it will spit and splatter, so cover your hand with a cloth.
After about 45 minutes the mixture will have turned a lovely reddish brown and will begin to come away from the side of the pan as you stir. Pour into baking trays lined with non-stick paper or an oiled mold. Leave, uncovered, at room temperature for 2-3 days before cutting into blocks or chunks.
- Quince membrillo recipe | Sarah Raven
- Ingredient Spotlight: Quince | Williams-Sonoma Taste:
Homemade Quince Paste with Manchego Cheese.
Quince Teacake with Sweet Syrup.
Quince Poached in Vanilla Syrup.
- Quince recipes | Nigel Slater | Life and style | The Guardian:
Roast quinces
Pickled quinces
- Quince | SimplyRecipes.com
- Quince tarte Tatin Recipe - David Lebovitz
- Vanilla-Poached Quince Recipe - David Lebovitz
- Rosy Poached Quince - David Lebovitz
- Celeriac In Olive Oil With Quince and Orange - Gourmet Kitchen Tales
in Russian:
- айвовое варенье
- Не пропустите сезон варенья из айвы! - stalic
Quince membrillo.
A classic way to eat quince – a paste which is traditionally served with Manchego in Spain. It is easy to make and stores well. Eat it with cheese, on its own, or add a little to flavour casseroles and sauces.
Makes 2kg
granulated sugar (for exact quantity see below)
2kg quince (or quince and cooking apples if you are short of quince)
a little ground cinnamon
Put the packets or bowl of sugar in a very low oven to warm up for about half an hour.
Roughly chop the unpeeled quinces and put into a pan with 300ml water. Cover and stew gently until the fruit is soft. Sieve or mouli the fruit and measure then purée. For each 600ml of purée, add 350g of sugar. Gently heat in a deep saucepan until the sugar has completely dissolved. Raise the heat and bring to the boil, stirring continuously to prevent it catching. As it reduces, it will spit and splatter, so cover your hand with a cloth.
After about 45 minutes the mixture will have turned a lovely reddish brown and will begin to come away from the side of the pan as you stir. Pour into baking trays lined with non-stick paper or an oiled mold. Leave, uncovered, at room temperature for 2-3 days before cutting into blocks or chunks.
- Quince membrillo recipe | Sarah Raven
- Ingredient Spotlight: Quince | Williams-Sonoma Taste:
Homemade Quince Paste with Manchego Cheese.
Quince Teacake with Sweet Syrup.
Quince Poached in Vanilla Syrup.
- Quince recipes | Nigel Slater | Life and style | The Guardian:
Roast quinces
Pickled quinces
- Quince | SimplyRecipes.com
- Quince tarte Tatin Recipe - David Lebovitz
- Vanilla-Poached Quince Recipe - David Lebovitz
- Rosy Poached Quince - David Lebovitz
- Celeriac In Olive Oil With Quince and Orange - Gourmet Kitchen Tales
in Russian:
- айвовое варенье
- Не пропустите сезон варенья из айвы! - stalic
Tomato Recipes.
-Summer Fest: 20 Tomato Recipes - Pinch My Salt:
Tomato Tarte Tatin
Ingredients:
2 tablespoons butter
1 tablespoon brown sugar
2¾ pounds 2-inch tomatoes (or Roma tomatoes), halved and seeded
1 tablespoon balsamic vinegar
1 tablespoon choppedfresh oregano
Salt and pepper, to taste
Pie pastry for a 12-inch tart
Extra sprigs fresh oregano (for garnish)
Tomato Tarte Tatin
Ingredients:
2 tablespoons butter
1 tablespoon brown sugar
2¾ pounds 2-inch tomatoes (or Roma tomatoes), halved and seeded
1 tablespoon balsamic vinegar
1 tablespoon choppedfresh oregano
Salt and pepper, to taste
Pie pastry for a 12-inch tart
Extra sprigs fresh oregano (for garnish)
A peperonata.
A peperonata recipe straight from Rome | Kitchen sink tales | Life and style | The Guardian
by Rachel Roddy.
Serves 8
1kg red peppers
4 tbsp extra virgin olive oil
A small knob of butter
1 large onion, peeled and finely sliced
1 clove garlic, peeled and pressed
Salt, to taste
450g peeled plum tomatoes (or fresh when in season)
Red wine vinegar, to taste (optional)
1 Cut the peppers into strips, about 1cm wide and 6cm long, discarding the seeds, stalks and any pithy white bits.
2 In a heavy-based pan with a lid, warm the olive oil and butter over a medium-low heat, then cook the onion and garlic until soft, translucent and fragrant (they should not brown), which usually takes about 10 minutes. Add the peppers and a pinch of salt, stir, then cover and simmer for 15 minutes, stirring every now and then.
3 Add the tomatoes, stir and then leave, uncovered, at a lively simmer for 30-40 minutes. Stir occasionally, gently pressing the tomatoes against the side of the pan, so they break up.
4 The peperonata is ready when the peppers are soft and everything has come together into a thick stew (it shouldn’t be sloppy). Taste, season generously, and add a dash of vinegar to sharpen things up, should you want to.
More by Rachel Roddy: Rachel Roddy | The Guardian
by Rachel Roddy.
Serves 8
1kg red peppers
4 tbsp extra virgin olive oil
A small knob of butter
1 large onion, peeled and finely sliced
1 clove garlic, peeled and pressed
Salt, to taste
450g peeled plum tomatoes (or fresh when in season)
Red wine vinegar, to taste (optional)
1 Cut the peppers into strips, about 1cm wide and 6cm long, discarding the seeds, stalks and any pithy white bits.
2 In a heavy-based pan with a lid, warm the olive oil and butter over a medium-low heat, then cook the onion and garlic until soft, translucent and fragrant (they should not brown), which usually takes about 10 minutes. Add the peppers and a pinch of salt, stir, then cover and simmer for 15 minutes, stirring every now and then.
3 Add the tomatoes, stir and then leave, uncovered, at a lively simmer for 30-40 minutes. Stir occasionally, gently pressing the tomatoes against the side of the pan, so they break up.
4 The peperonata is ready when the peppers are soft and everything has come together into a thick stew (it shouldn’t be sloppy). Taste, season generously, and add a dash of vinegar to sharpen things up, should you want to.
More by Rachel Roddy: Rachel Roddy | The Guardian
Peperonata.
Peperonata from "Divina Cucina" blog.
Or Tuscan Bell Pepper-Red Onion Stew.
Notes:
For the pureed tomatoes, you can use a puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor, or canned whole tomatoes that you've blended with their juices. (Canned tomatoes are often the better choice, since they are usually top-quality.)
If you make this with beautiful, ripe summer bell peppers, they should provide enough sweetness to balance the small amount of vinegar.
If your peppers are less sweet and the peperonata tastes a little too tart, add a tiny bit of sugar, a pinch at a time, until the flavor is balanced.
Don't brown the onion, just let it soften to a pale golden colour.
The texture of the peppers and onions should be silky and soft enough to crush between your fingers.
The stew will mellow when left in the fridge for a day or two.
4 large bell peppers, cut into 1 inch strips
4 large red onions, peeled and cut in half and into slices
olive oil
salt
2 Tbs sugar
2 Tbs red or white wine vinegar.
4 Tbs capers
Drizzle a little olive oil in a large skillet.
Add the peppers and onions.
Sprinkle with salt (this will bring the liquid out of the veggies.)
Cover and let cook until the peppers and onions have become soft.
Add the sugar and vinegar.
Turn up the heat and caramelize the vegetables.
Taste for the correct balance of sweet and sour.
I use regular white sugar and wine vinegar.
Add the capers, stir and turn off the heat.
This is great hot, but best the next day at room temperature.
More recipe and a word of caution:
- Skillet Steak Peperonata Recipe | Leite's Culinaria
A word of caution:
Don’t use green bell peppers in this peperonata.
We know, some of you love your green bell peppers.
And that’s very nice for you.
But red, yellow, and orange bell peppers have a distinctly different flavor profile, one whose sweet notes meld marvelously with the other ingredients here.
The rather unique smack of green bell peppers? Not so much. Trust us.
- Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes) | Serious Eats
Notes:
For the pureed tomatoes, you can use a puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor, or canned whole tomatoes that you've blended with their juices. (Canned tomatoes are often the better choice, since they are usually top-quality.)
If you make this with beautiful, ripe summer bell peppers, they should provide enough sweetness to balance the small amount of vinegar.
If your peppers are less sweet and the peperonata tastes a little too tart, add a tiny bit of sugar, a pinch at a time, until the flavor is balanced.
- Peperoni in padella (Angelina's Fried Peppers) | Memorie di Angelina
Take it from Angelina:
Don’t be shy with the oil.
You need to use a lot of oil to get the right flavor and consistency for this dish.
Make sure that all the vegetables glisten; if not, add more oil.
And use olive oil—no other oil will do.
You can remove the excess before serving if you want a lighter dish.
Many recipes for fried peppers call for adding a bit of fresh tomato or tomato purée. I’m not partial to either of these variations, but that’s a matter of personal preference.
Whatever other ingredients you decide to add to your fried peppers, be sure that you cook the peppers until they are actually done.
The Italian way with vegetables is to cook them until they are completely tender—not crisp-tender as in Asian stir-fry or trendy North American cooking.
This is particularly important for peppers; they have a completely different taste when they are raw, which some people have described (charitably if you ask me) as ‘tangy’.
- Nigel Slater's classic peperonata recipe | Life and style | The Guardian
The trick
The peppers must be sweet and ripe.
Don't brown the onion, just let it soften to a pale golden colour.
The texture of the peppers and onions should be silky and soft enough to crush between your fingers.
The stew will mellow when left in the fridge for a day or two.
The twist
I'm not sure I'd risk incurring the late Mrs David's wrath by introducing any twists, but it is worth noting its uses beyond that of an antipasto.
I have served it on both soft and toasted polenta, used it as a pasta sauce and even stirred cooked penne through it before baking it with a few slices of mozzarella on top.
Drained of its liquid, this recipe makes a splendid stuffing for sourdough sandwiches.
You could ring the changes with tarragon instead of the basil or even coriander leaves, as long as you don't call it peperonata.
I have used the last dregs from a dish as a pizza topping with surprising success.
- Peperonata | Williams-Sonoma
'via Blog this'
Or Tuscan Bell Pepper-Red Onion Stew.
Notes:
For the pureed tomatoes, you can use a puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor, or canned whole tomatoes that you've blended with their juices. (Canned tomatoes are often the better choice, since they are usually top-quality.)
If you make this with beautiful, ripe summer bell peppers, they should provide enough sweetness to balance the small amount of vinegar.
If your peppers are less sweet and the peperonata tastes a little too tart, add a tiny bit of sugar, a pinch at a time, until the flavor is balanced.
Don't brown the onion, just let it soften to a pale golden colour.
The texture of the peppers and onions should be silky and soft enough to crush between your fingers.
The stew will mellow when left in the fridge for a day or two.
4 large bell peppers, cut into 1 inch strips
4 large red onions, peeled and cut in half and into slices
olive oil
salt
2 Tbs sugar
2 Tbs red or white wine vinegar.
4 Tbs capers
Drizzle a little olive oil in a large skillet.
Add the peppers and onions.
Sprinkle with salt (this will bring the liquid out of the veggies.)
Cover and let cook until the peppers and onions have become soft.
Add the sugar and vinegar.
Turn up the heat and caramelize the vegetables.
Taste for the correct balance of sweet and sour.
I use regular white sugar and wine vinegar.
Add the capers, stir and turn off the heat.
This is great hot, but best the next day at room temperature.
More recipe and a word of caution:
- Skillet Steak Peperonata Recipe | Leite's Culinaria
A word of caution:
Don’t use green bell peppers in this peperonata.
We know, some of you love your green bell peppers.
And that’s very nice for you.
But red, yellow, and orange bell peppers have a distinctly different flavor profile, one whose sweet notes meld marvelously with the other ingredients here.
The rather unique smack of green bell peppers? Not so much. Trust us.
- Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes) | Serious Eats
Notes:
For the pureed tomatoes, you can use a puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor, or canned whole tomatoes that you've blended with their juices. (Canned tomatoes are often the better choice, since they are usually top-quality.)
If you make this with beautiful, ripe summer bell peppers, they should provide enough sweetness to balance the small amount of vinegar.
If your peppers are less sweet and the peperonata tastes a little too tart, add a tiny bit of sugar, a pinch at a time, until the flavor is balanced.
- Peperoni in padella (Angelina's Fried Peppers) | Memorie di Angelina
Take it from Angelina:
Don’t be shy with the oil.
You need to use a lot of oil to get the right flavor and consistency for this dish.
Make sure that all the vegetables glisten; if not, add more oil.
And use olive oil—no other oil will do.
You can remove the excess before serving if you want a lighter dish.
Many recipes for fried peppers call for adding a bit of fresh tomato or tomato purée. I’m not partial to either of these variations, but that’s a matter of personal preference.
Whatever other ingredients you decide to add to your fried peppers, be sure that you cook the peppers until they are actually done.
The Italian way with vegetables is to cook them until they are completely tender—not crisp-tender as in Asian stir-fry or trendy North American cooking.
This is particularly important for peppers; they have a completely different taste when they are raw, which some people have described (charitably if you ask me) as ‘tangy’.
- Nigel Slater's classic peperonata recipe | Life and style | The Guardian
The trick
The peppers must be sweet and ripe.
Don't brown the onion, just let it soften to a pale golden colour.
The texture of the peppers and onions should be silky and soft enough to crush between your fingers.
The stew will mellow when left in the fridge for a day or two.
The twist
I'm not sure I'd risk incurring the late Mrs David's wrath by introducing any twists, but it is worth noting its uses beyond that of an antipasto.
I have served it on both soft and toasted polenta, used it as a pasta sauce and even stirred cooked penne through it before baking it with a few slices of mozzarella on top.
Drained of its liquid, this recipe makes a splendid stuffing for sourdough sandwiches.
You could ring the changes with tarragon instead of the basil or even coriander leaves, as long as you don't call it peperonata.
I have used the last dregs from a dish as a pizza topping with surprising success.
- Peperonata | Williams-Sonoma
'via Blog this'
Wednesday, 4 November 2015
Sourdough bread.
Apple Sourdough Bread Starter - Recipe by Kirsten Dixon:
Apple Sourdough Bread Starter
Author: Kirsten Dixon
Recipe type: Bread
To make your own sourdough bread starter, begin with good ingredients.
Some people use non-chlorinated, purified or distilled water and only organic flour so there aren’t any chemicals or pesticides that would inhibit lactobacillus growth.
It’s a personal choice to take those extra steps but since you are creating a starter batch that will be around for a long time, why not make it as pure as possible?
INGREDIENTS
2 Granny Smith (or other) tart green apples
6 tablespoons sugar
3 cups water
2½ cups all-purpose flour
INSTRUCTIONS
Cut up the apples into chunks and place in a bowl (I leave the skin on but you can peel the apple if you prefer), add in the sugar and ½ cup of the water.
Cover the bowl.
Let it sit for about a week in a warm place in the kitchen, checking on it now and then.
If for some reason the apple has dried out, add in a little more water.
The apple will soften and turn into something that looks like applesauce.
Make sure your sourdough container is well washed.
Add in the flour, the remaining water, and the apple mash.
That’s it.
Set the covered starter in a warm place and now you have a living pet that has to be fed and watered, sometimes every day.
To maintain your sourdough, the general rule is to add in equal weight amounts of flour and water (roughly 1 cup flour and ½ cup water) as you use the sourdough.
If you don’t bake enough to use sourdough every week, then you’ll need to add in, or “feed” the starter with additional flour and water.
You might have to remove a little bit of the old starter to add in new flour and water so you don’t outgrow your container.
If you don’t use your sourdough for an extended period of time, place it into the refrigerator or freezer until ready to reactivate.
NOTES
Makes about 4 cups of starter.
Related Recipes:
- Best-selling author William Alexander: Levain, sourdough, starter...call it want you want — it is the secret to authentic, yeasty, artisan bread. certainly read!
- Basic sourdough bread | LITTLE SCANDINAVIAN:
- Links | Northwest Sourdough - Sourdough Bread Baking Courses:
- Bread Experience bread baking blog:
- New Nordic Cuisine | New Scandinavian Cooking:
Apple Sourdough Bread Starter
Author: Kirsten Dixon
Recipe type: Bread
To make your own sourdough bread starter, begin with good ingredients.
Some people use non-chlorinated, purified or distilled water and only organic flour so there aren’t any chemicals or pesticides that would inhibit lactobacillus growth.
It’s a personal choice to take those extra steps but since you are creating a starter batch that will be around for a long time, why not make it as pure as possible?
INGREDIENTS
2 Granny Smith (or other) tart green apples
6 tablespoons sugar
3 cups water
2½ cups all-purpose flour
INSTRUCTIONS
Cut up the apples into chunks and place in a bowl (I leave the skin on but you can peel the apple if you prefer), add in the sugar and ½ cup of the water.
Cover the bowl.
Let it sit for about a week in a warm place in the kitchen, checking on it now and then.
If for some reason the apple has dried out, add in a little more water.
The apple will soften and turn into something that looks like applesauce.
Make sure your sourdough container is well washed.
Add in the flour, the remaining water, and the apple mash.
That’s it.
Set the covered starter in a warm place and now you have a living pet that has to be fed and watered, sometimes every day.
To maintain your sourdough, the general rule is to add in equal weight amounts of flour and water (roughly 1 cup flour and ½ cup water) as you use the sourdough.
If you don’t bake enough to use sourdough every week, then you’ll need to add in, or “feed” the starter with additional flour and water.
You might have to remove a little bit of the old starter to add in new flour and water so you don’t outgrow your container.
If you don’t use your sourdough for an extended period of time, place it into the refrigerator or freezer until ready to reactivate.
NOTES
Makes about 4 cups of starter.
Related Recipes:
- Best-selling author William Alexander: Levain, sourdough, starter...call it want you want — it is the secret to authentic, yeasty, artisan bread. certainly read!
- Basic sourdough bread | LITTLE SCANDINAVIAN:
- Links | Northwest Sourdough - Sourdough Bread Baking Courses:
- Bread Experience bread baking blog:
- New Nordic Cuisine | New Scandinavian Cooking:
Warm spiced cauliflower and chickpea salad with pomegranate seeds.
Simply Nigella Cookbook | Williams-Sonoma Taste
Ingredients
3 tbsp regular olive oil
½ tsp ground cinnamon
2 tsp cumin seeds
1 small head cauliflower, trimmed and divided into small florets
250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas
1–2 tbsp harissa, to taste
4 small ripe vine tomatoes (approximately 150g/5½oz), quartered
1 tsp sea salt flakes, or to taste
3–4 tbsp pomegranate seeds
large bunch (approximately 100g/3½oz) flatleaf parsley
Preparation method
Preheat the oven to 220C/200C Fan/Gas 7.
Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir.
Tip in the cauliflower and toss to coat.
Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes.
Don’t wash out the bowl you’ve been using.
Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls.
Toss to coat.
Add the tomatoes to the bowl, and stir to mix.
Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower.
Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender.
Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls.
Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix.
Scatter with the remaining pomegranate seeds and serve.
Ingredients
3 tbsp regular olive oil
½ tsp ground cinnamon
2 tsp cumin seeds
1 small head cauliflower, trimmed and divided into small florets
250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas
1–2 tbsp harissa, to taste
4 small ripe vine tomatoes (approximately 150g/5½oz), quartered
1 tsp sea salt flakes, or to taste
3–4 tbsp pomegranate seeds
large bunch (approximately 100g/3½oz) flatleaf parsley
Preparation method
Preheat the oven to 220C/200C Fan/Gas 7.
Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir.
Tip in the cauliflower and toss to coat.
Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes.
Don’t wash out the bowl you’ve been using.
Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls.
Toss to coat.
Add the tomatoes to the bowl, and stir to mix.
Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower.
Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender.
Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls.
Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix.
Scatter with the remaining pomegranate seeds and serve.
Tuesday, 3 November 2015
Membrillo (Quince Paste).
- Easy quince cheese recipe (membrillo) | The Cottage Smallholder
- Membrillo (Quince Paste) Recipe | SimplyRecipes.com
- Membrillo
- Got Quince? Make Quince Paste! (Membrillo) — The Cheesemonger | The Kitchn
Membrillo (Quince Paste).
Method
Chop the quinces – there’s no need to peel or core them, but make sure the fur you sometimes find on their skin is washed off – and put them in a large saucepan with just enough water to cover.
Simmer gently for 30 minutes or until the flesh is really soft and collapsing.
Push the mixture through a sieve with the back of a wooden spoon, then measure the purée – there should be just under 1 litre.
Put the purée back in the pan with 450g sugar for every 600ml of purée.
Heat gently, stirring from time to time to help the sugar dissolve, then bring to the boil and cook gently for 30–40 minutes or until the mixture is so thick that if you scrape a wooden spoon through it, the purée parts and leaves a clean line at the bottom of the pan.
You need to stir frequently and get well into the edges of the pan to make sure you don’t leave bits that could stick and burn, and be careful not to get splashed by hot, bursting bubbles of purée.
Spread the mixture into lightly oiled dishes or moulds, or pot in clean, sterilised jars.
The membrillo will set firm as it cools and will keep for up to 6 months in the fridge.
Quince Membrillo is equally lovely, but I also like to make a jelly, which I store in little jars.
Quince jelly
Summary:
This is very easy to make.
If you haven’t a jelly bag, line a colander with a large piece of muslin standing over a bowl to catch the juice.
Serve the jelly with lamb and game dishes or just with toast and butter.
Quince Cydonia japonica belong to the same family as apples and pears (Rosaceae), the shape resembling either one.
Quinces are hard and cannot be eaten raw but they have a wonderful, fragrant flavour when cooked.
The seeds contain a high proportion of pectin so quinces make excellent jellies as do the ornamental fruit of Chaenomeles.
To me the smaller fruits of Chaenomeles are often more likely to be in the garden waiting to be put to some use in the kitchen.
Wedges of peeled quince give depth of flavour to an apple pie or crumble.
Ingredients:
1/2 kg sugar
1/2 litre (1 pint) quince liquid pulp
Details:
Achieving the perfect results
Wipe the fruit, cut it up roughly but do not core or peel.
Put the chopped fruit in a pan, barely cover with water and simmer until soft and pulpy.
Strain through a jelly bag overnight.
Measure the liquid, for every pint add 500g granulated or caster sugar.
Add the sugar to the pan with the strained liquid and over a gently heat, stir until the sugar is dissolved. Once dissolved boil for 10 minutes.
Test for setting by spooning a little on a plate, cool for a few minutes push your finger through the jelly and if it wrinkles it is ready for setting.
The colour should be a glorious pink.
Pour into sterilized jar, seal and label.
- Membrillo (Quince Paste) Recipe | SimplyRecipes.com
- Membrillo
- Got Quince? Make Quince Paste! (Membrillo) — The Cheesemonger | The Kitchn
Membrillo (Quince Paste).
Method
Chop the quinces – there’s no need to peel or core them, but make sure the fur you sometimes find on their skin is washed off – and put them in a large saucepan with just enough water to cover.
Simmer gently for 30 minutes or until the flesh is really soft and collapsing.
Push the mixture through a sieve with the back of a wooden spoon, then measure the purée – there should be just under 1 litre.
Put the purée back in the pan with 450g sugar for every 600ml of purée.
Heat gently, stirring from time to time to help the sugar dissolve, then bring to the boil and cook gently for 30–40 minutes or until the mixture is so thick that if you scrape a wooden spoon through it, the purée parts and leaves a clean line at the bottom of the pan.
You need to stir frequently and get well into the edges of the pan to make sure you don’t leave bits that could stick and burn, and be careful not to get splashed by hot, bursting bubbles of purée.
Spread the mixture into lightly oiled dishes or moulds, or pot in clean, sterilised jars.
The membrillo will set firm as it cools and will keep for up to 6 months in the fridge.
Quince Membrillo is equally lovely, but I also like to make a jelly, which I store in little jars.
Quince jelly
Summary:
This is very easy to make.
If you haven’t a jelly bag, line a colander with a large piece of muslin standing over a bowl to catch the juice.
Serve the jelly with lamb and game dishes or just with toast and butter.
Quince Cydonia japonica belong to the same family as apples and pears (Rosaceae), the shape resembling either one.
Quinces are hard and cannot be eaten raw but they have a wonderful, fragrant flavour when cooked.
The seeds contain a high proportion of pectin so quinces make excellent jellies as do the ornamental fruit of Chaenomeles.
To me the smaller fruits of Chaenomeles are often more likely to be in the garden waiting to be put to some use in the kitchen.
Wedges of peeled quince give depth of flavour to an apple pie or crumble.
Ingredients:
1/2 kg sugar
1/2 litre (1 pint) quince liquid pulp
Details:
Achieving the perfect results
Wipe the fruit, cut it up roughly but do not core or peel.
Put the chopped fruit in a pan, barely cover with water and simmer until soft and pulpy.
Strain through a jelly bag overnight.
Measure the liquid, for every pint add 500g granulated or caster sugar.
Add the sugar to the pan with the strained liquid and over a gently heat, stir until the sugar is dissolved. Once dissolved boil for 10 minutes.
Test for setting by spooning a little on a plate, cool for a few minutes push your finger through the jelly and if it wrinkles it is ready for setting.
The colour should be a glorious pink.
Pour into sterilized jar, seal and label.
Monday, 2 November 2015
Popular Date Varieties.
Three main types of dates are grown:
Soft dates are mostly eaten fresh, are mild in flavor, with lower sugar content.
They're more common in the Middle East, though other world areas import them during Ramadan.
Hard dates are dry and fibrous even when fresh, hence the nicknames of "camel" dates or "bread" dates.
Drying intensifies their hard consistency and also their sweetness, and they'll last for years.
Nomads relied on these dates as staples, often grinding them into flour. Today, trekkers pack these firm dates as survival snacks.
Semi-dry dates are what most Westerners enjoy. They're aromatic, softer and chewier, with a pleasant level of sweetness.
There are thousands of named date varieties.
They fall into two main categories, soft and dry, and are most readily available from fall through winter.
The succulence of freshly picked dates will astonish anyone who has never tasted one before.
Saturday, 31 October 2015
Nigel Slater's classic ribollita.
Nigel Slater's classic ribollita | Life and style | The Guardian
Ribollita - which means 'boiled twice'.
Literally "re-boiled", this sustaining, ancient recipe is the very essence of kitchen economy – a big fat soup substantial enough to be a main course.
THE RECIPE
Leave 2 peeled onions,
2 carrots,
3 peeled cloves of garlic and
3 ribs of celery, all roughly chopped, to cook for 20 minutes in a couple of tbsp of olive oil in a deep pan.
When they are soft, stir in a 400g can of chopped tomatoes, and
250g cooked cannellini beans with
250ml of their cooking water and a couple of bay leaves.
Leave to simmer over a low to moderate heat for 30 minutes.
Tear up 4 thick slices of bread and dunk them into the soup.
Chop four large handfuls of cavolo nero or other kale and stir it in.
Season and continue to simmer for 15-20 minutes until you have a thickish soup, adding more bean water if you need to.
Serve in bowls with a trickle of olive oil on each.
THE TRICK
A night in the fridge will encourage the flavours to marry.
Keep the pieces of vegetable quite small – the soup should be thick, but not a chunky stew.
Use a firm white loaf, torn into rough chunks.
THE TWIST
Cavolo nero is pretty much a given if you are adding greens to your ribollita, but spring greens and Savoy cabbage also make fine alternatives to the finished soup.
Some cooks add cubed potatoes, courgettes, diced prosciutto, leeks, thyme leaves, fennel seeds and crushed dried chillies.
I like to pour in a spoon of lemon oil too at the last minute to brighten up the flavours.
Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.
Ribollita - which means 'boiled twice'.
Literally "re-boiled", this sustaining, ancient recipe is the very essence of kitchen economy – a big fat soup substantial enough to be a main course.
THE RECIPE
Leave 2 peeled onions,
2 carrots,
3 peeled cloves of garlic and
3 ribs of celery, all roughly chopped, to cook for 20 minutes in a couple of tbsp of olive oil in a deep pan.
When they are soft, stir in a 400g can of chopped tomatoes, and
250g cooked cannellini beans with
250ml of their cooking water and a couple of bay leaves.
Leave to simmer over a low to moderate heat for 30 minutes.
Tear up 4 thick slices of bread and dunk them into the soup.
Chop four large handfuls of cavolo nero or other kale and stir it in.
Season and continue to simmer for 15-20 minutes until you have a thickish soup, adding more bean water if you need to.
Serve in bowls with a trickle of olive oil on each.
THE TRICK
A night in the fridge will encourage the flavours to marry.
Keep the pieces of vegetable quite small – the soup should be thick, but not a chunky stew.
Use a firm white loaf, torn into rough chunks.
THE TWIST
Cavolo nero is pretty much a given if you are adding greens to your ribollita, but spring greens and Savoy cabbage also make fine alternatives to the finished soup.
Some cooks add cubed potatoes, courgettes, diced prosciutto, leeks, thyme leaves, fennel seeds and crushed dried chillies.
I like to pour in a spoon of lemon oil too at the last minute to brighten up the flavours.
Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.
Ribollita – Tuscan White Bean Soup.
Ribollita – Tuscan White Bean Soup Recipe - Love and Lemons
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.
There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion.
Its name literally means "reboiled".
10 servings.
1/4 cup olive oil
1 carrot, diced
1 red onion, diced
2 ribs celery, diced
4 ounces cauliflower florets, diced
4 ounces savoy cabbage, diced
1 leek (white part only), washed and diced
1 bunch cavalo nero (black cabbage), cleaned and chopped
1 potato, peeled and diced
Sea salt and black pepper to taste
1/4 cup cooked white beans
1 14-ounce can San Marzano tomatoes, crushed
1 quart chicken broth
1 large sprig rosemary
1 to 2 large sprigs thyme
Peel of 1 orange
1 teaspoon black peppercorns
1 pound Italian peasant bread-diced and oven-dried
Extra-virgin olive oil, preferably Tuscan
In a soup pot over high heat, heat half the olive oil, and add all the vegetables.
Season with salt and pepper.
Stirring occasionally, cook until the vegetables are semi soft.
Add the cooked white beans and the crushed tomatoes with the juice.
Cook 3 minutes and then add the chicken broth.
Taste and adjust the seasoning.
Tie in a piece of cheese cloth the rosemary, thyme, orange peel and peppercorns to make a bouquet garni and add to the pot.
Bring to a boil and then turn down a simmer for 1 hour.
Refrigerate overnight.
The next day, bring the soup to a boil, and stirring constantly, add all the bread until the soup becomes very thick, like a stuffing.
Set aside.
Heat a little olive oil in a large nonstick saute pan, and add the bread soup.
Brown on both sides and serve immediately, garnished with a drizzle of extra-virgin olive oil.
Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.
- Nigel Slater's classic ribollita | Life and style | The Guardian
List of Italian soups - Wikipedia, the free encyclopedia
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.
There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion.
Its name literally means "reboiled".
10 servings.
1/4 cup olive oil
1 carrot, diced
1 red onion, diced
2 ribs celery, diced
4 ounces cauliflower florets, diced
4 ounces savoy cabbage, diced
1 leek (white part only), washed and diced
1 bunch cavalo nero (black cabbage), cleaned and chopped
1 potato, peeled and diced
Sea salt and black pepper to taste
1/4 cup cooked white beans
1 14-ounce can San Marzano tomatoes, crushed
1 quart chicken broth
1 large sprig rosemary
1 to 2 large sprigs thyme
Peel of 1 orange
1 teaspoon black peppercorns
1 pound Italian peasant bread-diced and oven-dried
Extra-virgin olive oil, preferably Tuscan
In a soup pot over high heat, heat half the olive oil, and add all the vegetables.
Season with salt and pepper.
Stirring occasionally, cook until the vegetables are semi soft.
Add the cooked white beans and the crushed tomatoes with the juice.
Cook 3 minutes and then add the chicken broth.
Taste and adjust the seasoning.
Tie in a piece of cheese cloth the rosemary, thyme, orange peel and peppercorns to make a bouquet garni and add to the pot.
Bring to a boil and then turn down a simmer for 1 hour.
Refrigerate overnight.
The next day, bring the soup to a boil, and stirring constantly, add all the bread until the soup becomes very thick, like a stuffing.
Set aside.
Heat a little olive oil in a large nonstick saute pan, and add the bread soup.
Brown on both sides and serve immediately, garnished with a drizzle of extra-virgin olive oil.
Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.
- Nigel Slater's classic ribollita | Life and style | The Guardian
List of Italian soups - Wikipedia, the free encyclopedia
Thursday, 29 October 2015
Budino di ricotta by Anna del Conte.
Using plain flour instead of Italian 00: in breadmaking, use a mixture of half strong white (see below) and half plain flour, but the dough produced will not be as stretchy and extensible.
00 produces a much crisper result that can’t be imitated with either flour.
In cake making use slightly more baking powder but no other changes.
Choosing the best flour.
Coming on strong: choosing the best flour from
http://www.danlepard.com/2015/12/05/coming-on-strong/
On bags of flour in UK supermarkets the words “strong white” and “plain” – and occasionally the ridiculous “strong plain” label, courtesy of someone presumably doing their bit to discourage all home baking – are emblazoned on the packs as if they meant something.
Now when I write a recipe and in the ingredients ask for “strong white flour”, all I mean is go and buy a bag of flour labelled “strong white” and use it.
If you push me, I‘ll explain that in the UK, strong flour is typically flour for breadmaking, and plain flour is flour for cakes and biscuits.
But to be really honest, the truth is much more complex as I frequently use plain flour for bread recipes, and strong white flour for cake recipes.
Note:
Italians and English do not categorise flour in the same way.
Italian flour is graded by colour (technically called extraction rate - that is the extent to which the bran and the germ are extracted from the flour).
It is marked 00 to 04 where 00 is really really white and 04 is rather closer to whole meal.
The exception is Durham flour but let's not go there now.
English flour, on the other hand is graded by both colour (white, brown, whole meal) and by gluten content, or strength (plain, strong, extra strong or words to that effect) and we believe that the stronger the flour, the better the bread.
All else being equal, stronger flour makes bread that rises higher and has a more evenly textured crumb.
A wheat flour typically milled in Italy, where millers grade their flour by using a ‘zero’ rating. A single zero flour is quite coarse in texture, like very powdery semolina, whereas triple zero is much finer like cornstarch. But everyday flour is usually classed as double zero, or ‘00’.
In cake recipes it can be replaced with plain flour;
in bread, pizza and pasta recipes it can be replaced with strong white bread flour.
It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.
Using Italian 00 instead of plain flour: If baking powder is used reduce it slightly. By the way, Italian 00 produces a lovely light scone.
Using plain flour instead of Italian 00: in breadmaking, use a mixture of half strong white (see below) and half plain flour, but the dough produced will not be as stretchy and extensible. 00 produces a much crisper result that can’t be imitated with either flour. In cake making use slightly more baking powder but no other changes
- New to Alternative Flour? Start With These 9 Recipes:
http://www.danlepard.com/2015/12/05/coming-on-strong/
On bags of flour in UK supermarkets the words “strong white” and “plain” – and occasionally the ridiculous “strong plain” label, courtesy of someone presumably doing their bit to discourage all home baking – are emblazoned on the packs as if they meant something.
Now when I write a recipe and in the ingredients ask for “strong white flour”, all I mean is go and buy a bag of flour labelled “strong white” and use it.
If you push me, I‘ll explain that in the UK, strong flour is typically flour for breadmaking, and plain flour is flour for cakes and biscuits.
But to be really honest, the truth is much more complex as I frequently use plain flour for bread recipes, and strong white flour for cake recipes.
Note:
Italians and English do not categorise flour in the same way.
Italian flour is graded by colour (technically called extraction rate - that is the extent to which the bran and the germ are extracted from the flour).
It is marked 00 to 04 where 00 is really really white and 04 is rather closer to whole meal.
The exception is Durham flour but let's not go there now.
English flour, on the other hand is graded by both colour (white, brown, whole meal) and by gluten content, or strength (plain, strong, extra strong or words to that effect) and we believe that the stronger the flour, the better the bread.
All else being equal, stronger flour makes bread that rises higher and has a more evenly textured crumb.
A wheat flour typically milled in Italy, where millers grade their flour by using a ‘zero’ rating. A single zero flour is quite coarse in texture, like very powdery semolina, whereas triple zero is much finer like cornstarch. But everyday flour is usually classed as double zero, or ‘00’.
In cake recipes it can be replaced with plain flour;
in bread, pizza and pasta recipes it can be replaced with strong white bread flour.
It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.
Using Italian 00 instead of plain flour: If baking powder is used reduce it slightly. By the way, Italian 00 produces a lovely light scone.
Using plain flour instead of Italian 00: in breadmaking, use a mixture of half strong white (see below) and half plain flour, but the dough produced will not be as stretchy and extensible. 00 produces a much crisper result that can’t be imitated with either flour. In cake making use slightly more baking powder but no other changes
- New to Alternative Flour? Start With These 9 Recipes:
Jersey Black Butter Le Niere Beurre, Aka Apple Butter Recipe.
Jersey Black Butter Le Niere Beurre), Aka Apple Butter Recipe - Food.com
Between 1600 and 1700, twenty percent of Jersey’s arable land was made up of orchards.
A great tradition that exists as a result of Jersey’s proliferation of apples is the production of ‘black butter’ or ‘Le Niere Buerre’.
2 kg apples (cider apples)
1L sweet apple cider
500 g sugar
1 teaspoon clove (ground)
2 teaspoons cinnamon (ground)
1/4 teaspoon allspice (aka 1 Saltspoon)
clarified butter
DIRECTIONS
Take 4 pounds of full ripe apples, and peel and core them.
Meanwhile put into a pan 2 pints of sweet cider, and boil until it reduces by half.
Put the apples, chopped small, to the cider.
Cook slowly stirring frequently, until the fruit is tender, as you can crush beneath the back of a spoon.
Then work the apple through a sieve, and return to the pan adding
- 1lb beaten (granulated) sugar and spices as following,
- 1 teaspoon clove well ground,
- 2 teaspoons cinnamon well ground,
- 1 saltspoon allspice well ground.
Cook over low fire for about 3/4 hour, stirring until mixture thickens and turns a rich brown.
Pour the butter into into small clean jars, and cover with clarified butter when cold.
Seal and keep for three months before using.
By this time the butter will have turned almost black, and have a most delicious flavour.
I cannot guess at the amount of time to make, 1-2 days is the traditional time spent.
From Jane Austen's Christmas.
Maria Hubert von Staufer March 1995.
- Jersey Black Butter
Between 1600 and 1700, twenty percent of Jersey’s arable land was made up of orchards.
A great tradition that exists as a result of Jersey’s proliferation of apples is the production of ‘black butter’ or ‘Le Niere Buerre’.
2 kg apples (cider apples)
1L sweet apple cider
500 g sugar
1 teaspoon clove (ground)
2 teaspoons cinnamon (ground)
1/4 teaspoon allspice (aka 1 Saltspoon)
clarified butter
DIRECTIONS
Take 4 pounds of full ripe apples, and peel and core them.
Meanwhile put into a pan 2 pints of sweet cider, and boil until it reduces by half.
Put the apples, chopped small, to the cider.
Cook slowly stirring frequently, until the fruit is tender, as you can crush beneath the back of a spoon.
Then work the apple through a sieve, and return to the pan adding
- 1lb beaten (granulated) sugar and spices as following,
- 1 teaspoon clove well ground,
- 2 teaspoons cinnamon well ground,
- 1 saltspoon allspice well ground.
Cook over low fire for about 3/4 hour, stirring until mixture thickens and turns a rich brown.
Pour the butter into into small clean jars, and cover with clarified butter when cold.
Seal and keep for three months before using.
By this time the butter will have turned almost black, and have a most delicious flavour.
I cannot guess at the amount of time to make, 1-2 days is the traditional time spent.
From Jane Austen's Christmas.
Maria Hubert von Staufer March 1995.
- Jersey Black Butter
Wednesday, 28 October 2015
Mark Bittman's Customizable Soups.
Mark Bittman's Customizable Soups - The New York Times
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category.
Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor.
Print the following page, stick it on your refrigerator and work your way through it.
By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup.
Promise.
And you’ll need no special techniques, no advance preparation and, for the most part, not much time.
You can use just about any vegetable (or bean) you have on hand.
These are not stone soups, but they’re close.
I’ve created four essential categories:
- creamy (vegetables puréed with dairy);
- brothy (a strained vegetable stock, with quick-cooking ingredients added);
- earthy (with beans); and
- hearty (the vegetables sautéed first, to deepen their flavor).
A few practical notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot.
Most can be cooked for a while — but not so long that the freshness is gone.
Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers.
But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise.
If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category.
Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor.
Print the following page, stick it on your refrigerator and work your way through it.
By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup.
Promise.
And you’ll need no special techniques, no advance preparation and, for the most part, not much time.
You can use just about any vegetable (or bean) you have on hand.
These are not stone soups, but they’re close.
I’ve created four essential categories:
- creamy (vegetables puréed with dairy);
- brothy (a strained vegetable stock, with quick-cooking ingredients added);
- earthy (with beans); and
- hearty (the vegetables sautéed first, to deepen their flavor).
A few practical notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot.
Most can be cooked for a while — but not so long that the freshness is gone.
Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers.
But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise.
If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
Chickpea and pasta soup.
from Anna del Conte
If you are using canned chickpeas, then start the soup with part two!
I have also replaced ditalini (pasta) for orzo.
Orzo is often boiled in Italian soups, like minestrone. It also is boiled and lightly fried, to resemble risotto.
Serves 12
130g dried chickpeas
1 tsp bicarbonate of soda
1 tbsp flour
1 tbsp salt
1 litres vegetable stock or water
1 rosemary sprigs
3 garlic cloves, peeled and bruised
40ml extra virgin olive oil
100g skinned fresh tomatoes, seeded
100g small tubular pasta such as ditalini
parmesan cheese for grating
chilli oil and flat-leaf parsley, optional
Put the chickpeas in a bowl and cover with plenty of water.
Mix together the bicarb of soda, flour and salt and add enough water to make a thin paste.
Stir this mixture into the bowl with the chickpeas and leave to soak for at least 12 hours - preferably 24.
When the chickpeas have doubled their weight (you don't have to get your scales out: trust your eyes) they are ready to be cooked.
Drain and rinse.
Put them in a large stockpot and add the vegetable stock or the same quantity of water.
Tie the rosemary sprigs in a muslin bag and add to the stockpot.
Add the garlic to the stockpot and pour in half the oil.
Cover the pan tightly and bring to the boil.
Lower the heat and cook over the lowest simmer until the chickpeas are tender, which can take two to four hours.
Do not uncover the pan for the first hour and a half, or the chickpeas will harden.
For the same reason, do not add any salt until the chickpeas are nearly ready.
Part two:
When the chickpeas are tender, remove the garlic and the rosemary bundle.
- Purée the tomatoes through a food mill or in a food processor and add to the soup with their juice.
- Stir well, add salt and pepper to taste and cook for a further 10 minutes or so.
This is the point at which you should stop when you're cooking the soup in advance.
In which case, when you want to eat it, put it back on the hob and reheat it, so that you can proceed to the final step, which is to cook the pasta.
Before you add the pasta, check that there is enough liquid in the pan.
You may have to add some boiling water.
Now, add the pasta and cook till al dente.
I like to add some freshly chopped flat-leaf parsley, but the glory of this soup will be undiminished if you prefer not to.
But do pour some of the remaining oil into the pot of soup, and drizzle some more into each bowl after you've ladled in the soup.
Put the Parmesan on the table with a grater.
If you are using canned chickpeas, then start the soup with part two!
I have also replaced ditalini (pasta) for orzo.
Orzo is often boiled in Italian soups, like minestrone. It also is boiled and lightly fried, to resemble risotto.
Serves 12
130g dried chickpeas
1 tsp bicarbonate of soda
1 tbsp flour
1 tbsp salt
1 litres vegetable stock or water
1 rosemary sprigs
3 garlic cloves, peeled and bruised
40ml extra virgin olive oil
100g skinned fresh tomatoes, seeded
100g small tubular pasta such as ditalini
parmesan cheese for grating
chilli oil and flat-leaf parsley, optional
Put the chickpeas in a bowl and cover with plenty of water.
Mix together the bicarb of soda, flour and salt and add enough water to make a thin paste.
Stir this mixture into the bowl with the chickpeas and leave to soak for at least 12 hours - preferably 24.
When the chickpeas have doubled their weight (you don't have to get your scales out: trust your eyes) they are ready to be cooked.
Drain and rinse.
Put them in a large stockpot and add the vegetable stock or the same quantity of water.
Tie the rosemary sprigs in a muslin bag and add to the stockpot.
Add the garlic to the stockpot and pour in half the oil.
Cover the pan tightly and bring to the boil.
Lower the heat and cook over the lowest simmer until the chickpeas are tender, which can take two to four hours.
Do not uncover the pan for the first hour and a half, or the chickpeas will harden.
For the same reason, do not add any salt until the chickpeas are nearly ready.
Part two:
When the chickpeas are tender, remove the garlic and the rosemary bundle.
- Purée the tomatoes through a food mill or in a food processor and add to the soup with their juice.
- Stir well, add salt and pepper to taste and cook for a further 10 minutes or so.
This is the point at which you should stop when you're cooking the soup in advance.
In which case, when you want to eat it, put it back on the hob and reheat it, so that you can proceed to the final step, which is to cook the pasta.
Before you add the pasta, check that there is enough liquid in the pan.
You may have to add some boiling water.
Now, add the pasta and cook till al dente.
I like to add some freshly chopped flat-leaf parsley, but the glory of this soup will be undiminished if you prefer not to.
But do pour some of the remaining oil into the pot of soup, and drizzle some more into each bowl after you've ladled in the soup.
Put the Parmesan on the table with a grater.
Monday, 26 October 2015
Ларингит.
Лечим Ларингит!
Имбирь - 1ч.
Гвоздика - 1/4 ч.л.
Черный перец - 0,5 ч.л.
Кардамон - 0,5 ч.л.
Корица - 1/4 ч.л.
Мускатный орех - 1/4 ч.л.
Сахар - 3 ст.л.
_______________________
1/3 ч.л. смеси на 1 л. кипятка.
Имбирь - 1ч.
Гвоздика - 1/4 ч.л.
Черный перец - 0,5 ч.л.
Кардамон - 0,5 ч.л.
Корица - 1/4 ч.л.
Мускатный орех - 1/4 ч.л.
Сахар - 3 ст.л.
_______________________
1/3 ч.л. смеси на 1 л. кипятка.
Spices & Seasonings.
As a general rule, whole spices will stay fresh for about 4 years, ground spices for about 2 to 3 years and dried herbs for 1 to 3 years.
A spice is a seed, fruit, root, bark, berry, bud or vegetable substance primarily used for flavoring, coloring or preserving food.
Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish.
List of culinary herbs and spices - Wikipedia, the free encyclopedia
In Le Guide culinaire, Auguste Escoffier divides seasoning and condiments into the following groups:
Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavor.
Seasonings:
Salts
Saline seasonings—Salt, spiced salt, saltpeter.
Acid seasonings—Plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices.
Hot seasonings—Peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices.
Saccharine seasonings—Sugar, honey.
Condiments:
The pungents—onions, shallots, garlic, chives, and horseradish.
Hot condiments—Mustard, gherkins, capers, English sauces, such as Worcestershire sauce, Baron Green Seasoning, Harvey's Sauce, ketchup, etc. and American sauces such as chili sauce, Tabasco, A1 Steak Sauce, etc.; the wines used in reductions and braisings; the finishing elements of sauces and soups.
Fatty substances—Most animal fats, butter, vegetable greases (edible oils and margarine).
Schwartz | Home of Herbs and Spices, Sauces and Recipe Mixes
A spice is a seed, fruit, root, bark, berry, bud or vegetable substance primarily used for flavoring, coloring or preserving food.
Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish.
List of culinary herbs and spices - Wikipedia, the free encyclopedia
In Le Guide culinaire, Auguste Escoffier divides seasoning and condiments into the following groups:
Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavor.
Seasonings:
Salts
Saline seasonings—Salt, spiced salt, saltpeter.
Acid seasonings—Plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices.
Hot seasonings—Peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices.
Saccharine seasonings—Sugar, honey.
Condiments:
The pungents—onions, shallots, garlic, chives, and horseradish.
Hot condiments—Mustard, gherkins, capers, English sauces, such as Worcestershire sauce, Baron Green Seasoning, Harvey's Sauce, ketchup, etc. and American sauces such as chili sauce, Tabasco, A1 Steak Sauce, etc.; the wines used in reductions and braisings; the finishing elements of sauces and soups.
Fatty substances—Most animal fats, butter, vegetable greases (edible oils and margarine).
Schwartz | Home of Herbs and Spices, Sauces and Recipe Mixes
Приправы, специи и пряности.
Вкусовые добавки — Википедия
Вкусовые добавки: припра́вы, пряности, специи.
Пряности — Википедия:
Пряности — различные части растений, добавляемые в пищу в малых дозах в различных целях, в основном, с целью улучшения вкуса, обладающие специфическим, в той или иной мере устойчивым ароматом и вкусом.
Употребляя термин «пряности», надо иметь в виду, что пряности и приправы в узкокулинарном смысле — противоположные термины.
СПЕЦИИ ОТ А ДО Я
Также следует отметить, что слово специи также, по крайней мере, в русском языке, не является синонимом слова пряности:
- специями в кулинарной практике и быту называют некий набор наиболее распространённых и употребляемых пряностей (перец, лавровый лист и т. п.) и приправ (соль, сахар, горчица и т. п.).
В мире же пряности называются по разному: spices (Великобритания).
Кухня турецких тетушек - Тмин, Кумин, Черный Тмин и Зира
Кумин ботаническое название: Cuminum cyminum L.
Тмин обыкновенный: (Carum carvi),
Черну́шка, Черный тмин, Чёрек оту: (лат. Nigélla)
Зира (еще Черная зира): (Bunium persicum.)
Зира - сушеные семена пряной травы Cuminum cyminum, семейства петрушки.
И много чего здесь!
И здесь:
- Игра в бирюльки в четыре руки - МАТЕМАТИКА ЧУДА:
- Зира и другие - Shabal bin-Jusef al-Rusht
- Приправы, пряности, специи: тмин, кумин и другие.
Взаимозаменяемы ли данные пряности?
Тмин, ввиду особенностей своего аромата, не заменяем ничем.
Положив вместо него кумин или буниум, повар, понятное дело, не испортит блюдо.
Но аромат готового изделия будет совсем другой, абсолютно непривычный носителям соответствующего пласта кулинарной культуры.
А вот кумин (имеющий, как мне кажется, наиболее универсальный аромат) и его черные вариации заменяются друг другом неплохо, во всяком случае, принципиально другого результата такая замена не даст.
Однако, в целом, применение, распространение, да и объем сбора буниумов довольно ограничены и уж точно не идут ни в какое сравнение с аналогичными характеристиками обычного белого кумина.
А, используя факт их схожести и различия, купажисты нередко смешивают белый и черный кумин в соотношении примерно 4:1 для получения гармоничного и «широкополосного» аромата.
Аюрведа - Специи, пряности и приправы
Про специи и пряности. - Не ищите идеальную женщину ...
Сочетание специй и пряностей с продуктами
Вкусовые добавки: припра́вы, пряности, специи.
Пряности — Википедия:
Пряности — различные части растений, добавляемые в пищу в малых дозах в различных целях, в основном, с целью улучшения вкуса, обладающие специфическим, в той или иной мере устойчивым ароматом и вкусом.
Употребляя термин «пряности», надо иметь в виду, что пряности и приправы в узкокулинарном смысле — противоположные термины.
СПЕЦИИ ОТ А ДО Я
Также следует отметить, что слово специи также, по крайней мере, в русском языке, не является синонимом слова пряности:
- специями в кулинарной практике и быту называют некий набор наиболее распространённых и употребляемых пряностей (перец, лавровый лист и т. п.) и приправ (соль, сахар, горчица и т. п.).
В мире же пряности называются по разному: spices (Великобритания).
Кухня турецких тетушек - Тмин, Кумин, Черный Тмин и Зира
Кумин ботаническое название: Cuminum cyminum L.
Тмин обыкновенный: (Carum carvi),
Черну́шка, Черный тмин, Чёрек оту: (лат. Nigélla)
Зира (еще Черная зира): (Bunium persicum.)
Зира - сушеные семена пряной травы Cuminum cyminum, семейства петрушки.
И много чего здесь!
И здесь:
- Игра в бирюльки в четыре руки - МАТЕМАТИКА ЧУДА:
- Зира и другие - Shabal bin-Jusef al-Rusht
- Приправы, пряности, специи: тмин, кумин и другие.
Взаимозаменяемы ли данные пряности?
Тмин, ввиду особенностей своего аромата, не заменяем ничем.
Положив вместо него кумин или буниум, повар, понятное дело, не испортит блюдо.
Но аромат готового изделия будет совсем другой, абсолютно непривычный носителям соответствующего пласта кулинарной культуры.
А вот кумин (имеющий, как мне кажется, наиболее универсальный аромат) и его черные вариации заменяются друг другом неплохо, во всяком случае, принципиально другого результата такая замена не даст.
Однако, в целом, применение, распространение, да и объем сбора буниумов довольно ограничены и уж точно не идут ни в какое сравнение с аналогичными характеристиками обычного белого кумина.
А, используя факт их схожести и различия, купажисты нередко смешивают белый и черный кумин в соотношении примерно 4:1 для получения гармоничного и «широкополосного» аромата.
Аюрведа - Специи, пряности и приправы
Про специи и пряности. - Не ищите идеальную женщину ...
Сочетание специй и пряностей с продуктами
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