Benutzername  Passwort
   
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The following spices are used in many recipes:
 
Vanilla pods can be used more than once. Simply wash the vanilla pod after use and allow it to dry. It can then be added to a sugar bowl or salt shaker, giving the sugar or salt a mild hint of vanilla.
 
Vanilla pods with garlic or cinnamon go really well with chicken. Heat the garlic or cinnamon in a pan with some butter or oil. Add the pod and stir into the hot butter or oil. Add the diced chicken and continue to fry over a high heat. Adding vanilla salt serves to intensify the flavour.
 
Chinese hawthorn berries have a high pectin content and are perfect for thickening sauces and helping jams to set.
 
Long Pepper is suitable for use in Asian and Oriental dishes as it goes very well with cinnamon, nutmeg, ginger and cardamom. Long Pepper is slightly hotter than black pepper.
Maniguette Pepper (Grains of Paradise) was once used as a substitute for pepper. These Grains of Paradise go particularly well with lamb or venison, or with potatoes and squash. They are related to cardamom but they taste more like pepper and are very hot.
 
Cinnamon tree flowers are milder than cinnamon bark. If you wish to use cinnamon in the summer this is a good alternative as it tastes less Christmassy. The flavour comes from the skin of the fruit rather than the seeds. It is also somewhat sweeter. Cinnamon tree flowers are ideal for use in compotes and jams.
 
Rose petals and rose water are used primarily in Oriental cuisine. However rose water also tastes fantastic in our compotes and jams or in a Crème.
 
Orange blossom water, like rose petal water, is used in Oriental cuisine. Orange blossom water tastes wonderful with poultry or in cakes and desserts. Orange blossom has a totally different smell from the fruit. It lends a unique touch to any dish.
 
Lavender adds a hint of Provence to desserts, ices and white bread.
 Tagesrezept
Coconut Canneloni with Cherries
 
Coconut Canneloni with Cherries
 
For 12-16 canneloni.

To make filling, mix ricotta cheese, ground coconut, sugar (4 tbs.) and lemon rind. Fill mixture into canneloni with piping bag. Place the canneloni in a pie dish. Beat cream, milk, sugar (4 tbs.), vanilla sugar and egg until light. Cover the canneloni with the mixture. Bake at 200°C (400°F) in the oven for 30-40 minutes.

Chef's Handyman tip for the vegan friendly cooking: Substitute ricotta for bean curd, milk for soy milk, the egg for soy cream and butter for margarine.

For the compote, pit the cherries and cook them for 15 minutes over medium heat. Add sugar (4 tbs.) and cinnamon rind. Mix cornflower with one tablespoon of water. Add cornflower and lemon rind to the compote. Stir the mixture and simmer for 3 minutes. Cool compote.

Serve the canneloni with whipped cream and compote. Sprinkle them with powdered sugar.

Tip: Deep frozen cherries can be taken as well. Substitute cherries for plums, apricots or peaches.
 
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