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
Spicy Potato Strudel
 
Spicy Potato Strudel
 
Bake potatoes in oven at 400°F (200°C) for 45 minutes. When baked through, cool them. Peel skin and cut potatoes into cubes. Chop chili and garlic. Place potatoes, chili and garlic into a bowl. Heat peanut oil in a frying pan. Add spices and simmer for 2 minutes. Add spices to the potatoes. Mix all ingredients with the hand blender.

Cut strudel pastry into squares of 10 to 10 cm (3.9 x 3.9 inches). Apply liquid butter or olive oil and cover with another pastry piece. Place potato mixture spoon by spoon in the middle of the strudel pastry square. Fold pastry into triangle. Press borders together.

Cover baking sheet with parchment paper. Place triangle on a baking sheet. Apply liquid butter or olive oil. Add a dash of salt, black caraway and sesame seeds on top of rolls. Bake in oven for 10-15 minutes at 200°C (400°F) or until light brown and golden. Serve warm.

Tip: This appetizer can also be served as light main dish with salad.
 
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