2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Raisins without or with seeds have the greatest use in the cuisine of the Middle and Middle East, as well as in the Mediterranean. Four types of raisins are known.
The bright, small seedless raisins are from sweet grape varieties. This type is mainly used as an additive for making pasta or desserts.
Dark, almost black or blue raisins, and most often dark brown, are seedless. They are mainly used for making cakes and Easter cakes.
Light green single-seeded raisins are used in making various types of drinks and as an addition to risotto or meat dishes.
Large fleshy raisins with a very sweet and pleasant taste, which have two or three large seeds, are used to prepare various drinks.
To prepare the famous Italian focaccia with apples and raisins for 6 servings, we will need: 225 g of flour, 100 g of raisins, 1 cup of milk, 3 apples, 25 g of brewer's yeast, 1 tbsp candied orange peel, 1 tablespoon sugar, 1 cup brandy, 3 tablespoons vegetable oil and 2 tsp. powdered sugar.
Raisins should be soaked in brandy and squeezed. The yeast and sugar dissolve in the warmed milk. One apple is grated and the others are cut into thin circles.
The flour is mixed with the squeezed raisins, orange peel and grated apple. Add the milk with the dissolved brewer's yeast in a trickle and knead a smooth homogeneous dough.
Form into a ball and leave to cool for half an hour. Then divide into balls as big as tangerines and roll out cakes with a diameter of 5 cm. Place on a napkin and wait at least 5 minutes to swell.
Heat the oil in a deep frying pan. Fry the loaves on both sides until golden. They are placed on a napkin to drain the fat. Sprinkle with powdered sugar. Serve hot or cold, garnished with slices of thinly sliced apple.
Stewed meat with raisins has an unusual but very pleasant taste. You need half a kilo of pork or beef, two onions, two carrots, half a glass of white wine, 100 ml of oil, a handful of raisins, salt and pepper.
Onions and carrots are finely chopped. Heat the butter in a saucepan and fry the carrots and onions until golden. Add the raisins and wine and simmer for 5-7 minutes.
Put the washed and diced meat in a saucepan and add half a glass of water. Stew for 30-40 minutes, adding water when needed. When the meat is ready, add salt and pepper. Leave to simmer for another 5 minutes and the dish is ready.
Recommended:
Hyssop Is An Ideal Spice For Minced Meat And Beef
Hyssop is a fragrant perennial herb. In Bulgaria it is most often found in southwestern Bulgaria and in the Belogradchik region, on high limestone rocks. It is mostly popular as an herb with a pronounced anti-inflammatory effect. Recommended mainly for coughs and stomach problems.
The Ideal Spices For Any Type Of Meat
Meat dishes can be varied not only with different ways of cooking meat, but also by changing the spices that are added to them. The usual list of spices which uses every housewife is quite small: garlic, black and red pepper, dill and parsley.
Red Lentils Are Ideal For Puree, Brown Is Combined With Meat
Lentils are a forgotten product, although for many years they were among the main dishes of the Slavic peoples. It is valuable because of its high levels of protein, carbohydrates and minerals. In addition to being delicious, lentils also have healing properties.
Pumpkin Is An Ideal Garnish For Meat
The pumpkin can lie in suitable conditions all year round, without compromising its qualities. This can only happen if there are no injuries on the pumpkin peel. With longer storage, the qualities of the pumpkin improve and it becomes tastier as the starch in it turns into sugar.
Dietary Combination Of Meat With Other Foods
Nutrition has its own rules and we must comply with the way we combine the individual products so as not to harm our digestive system. Why is it important to combine food properly? Fast processing of food is beneficial for digestion and health of the whole body.
