Benutzername  Passwort
   
Hints & Links
 
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
Filo Wraps with Lentils
 
Filo Wraps with Lentils
 
Place lentils in a pan. Add 6 cups of water. Do not add salt (lentils boiled with salt, will not cook through). Bring water to the boil then reduce heat. Simmer lentils for 30 minutes until cooked through. Drain them and place lentils back in pan. Add vegetable stock, half of cinnamon, galangal and curry. Simmer lentils for another 15 minutes. Stir from time to time to avoid scorching them.

Cut leek into small pieces. Chop onions and garlic.

Heat olive oil in a pan. Add garlic, onions and the rest of spices. Simmer for 2 minutes. Add tomatoes, leek and bell pepper. Turn vegetables in the spiced oil until cooked through. Add mixture to the lentils. Season to taste with salt and pepper. Add a cup of plain yoghurt. Cool lentils.

Cut filo pastry into squares of 10 to 10 cm (3.9 x 3.9 inches). Apply liquid butter or olive oil and cover with another filo pastry piece. Place lentils spoon by spoon in the middle of the filo pastry square. Fold pastry ends left and right to the center. Roll wraps from bottom to top (like Asian spring rolls).

Cover baking sheet with parchment paper. Place rolls on baking sheet. Apply liquid butter or olive oil. Sprinkle with salt. Decorate with sesame seeds. Bake filo wraps in oven for 10-15 minutes at 200°C (400°F) or until light brown and golden.

Tip: Serve with vegetable or garden salad. If no filo dough is available, strudel dough can be taken as well. Filo and strudel dough can be bought in supermarkets.
 
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