Friday 27 September 2013
Pistazienparfait mit Krokant: Wenn Grün einfach nur lecker ist
Wednesday 25 September 2013
A-Z of Unusual Ingredients: Juniper
THE DAILY TELEGRAPH: Rachel Smith continues her world tour of exotic ingredients. This week: J is for juniper, a bitter, bold spice that will liven up autumn dishes.
Now is the time of year to bid farewell to summery green herbs. Goodbye to the mint which lifted a Mediterranean salad. to the basil leaves nestled amongst tomatoes, and the scattering of coriander leaves adorning summer dishes. As kitchens move into autumn, a bolder selection of seasonings are required to flavour slow-cooked meats, winter vegetables and gravies.
Most cuisines have potent and bitter spices within their arsenal, whose purpose is to cut through rich and fatty flavours. In Italy, fennel and anise slices through the pork fat in a salami. In Indonesia, long pepper laces dishes with a sharp, eucalyptus taste. There's Sichuan peppercorns in Western China, and star anise in Eastern China, fenugreek in India and cacao in South America. And then throughout Europe, there's juniper.
Woody and robust, juniper means business. It flavours game and gin and sauerkraut. A spice used by Norse Vikings in raw fish cures, and by iron smelters from Alsace, where the regional dish, choucroute garnie, is meat and cabbage with a generous pinch of crushed juniper. The Finns use it to flavour their local beer, Sahti, and the Scots once used bitter juniper to flavour bread. Read on and comment » | Rachel Smith | Wednesday, September 25, 2013
Now is the time of year to bid farewell to summery green herbs. Goodbye to the mint which lifted a Mediterranean salad. to the basil leaves nestled amongst tomatoes, and the scattering of coriander leaves adorning summer dishes. As kitchens move into autumn, a bolder selection of seasonings are required to flavour slow-cooked meats, winter vegetables and gravies.
Most cuisines have potent and bitter spices within their arsenal, whose purpose is to cut through rich and fatty flavours. In Italy, fennel and anise slices through the pork fat in a salami. In Indonesia, long pepper laces dishes with a sharp, eucalyptus taste. There's Sichuan peppercorns in Western China, and star anise in Eastern China, fenugreek in India and cacao in South America. And then throughout Europe, there's juniper.
Woody and robust, juniper means business. It flavours game and gin and sauerkraut. A spice used by Norse Vikings in raw fish cures, and by iron smelters from Alsace, where the regional dish, choucroute garnie, is meat and cabbage with a generous pinch of crushed juniper. The Finns use it to flavour their local beer, Sahti, and the Scots once used bitter juniper to flavour bread. Read on and comment » | Rachel Smith | Wednesday, September 25, 2013
Tuesday 24 September 2013
Saftiger Möhrenkuchen leicht gemacht
Labels:
Karotten,
Karottengerichte,
Karottenkuchen,
Möhrenkuchen
Monday 23 September 2013
Die besten Zucchini-Rezepte von Tim Mälzer
Rindsgulasch für Genießer
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