Preserve the sweet flavour of summer apricots in a homemade jam flavoured with lemon and flower water
Hozzávalók: Lilahagyma Só Elkészítés: A lilahagymákat megpucoljuk, és tetszőlegesen felszeleteljük. Elkészítjük a sós oldatot: 1 liter vízhez 1 evőkanálnyi sót keverünk el úgy, hogy kissé felmelegítjük a vizet, majd lehűtjük. Vigyázat! Ha túl melegen (forrón) használjuk fel, megölhetjük a fermentáláshoz szükséges baktériumokat! Jó szorosan nyomkodjuk le az üvegbe a hagymaszeleteket. Tegyünk egy nehezéket a tetejére, hogy a hagyma részei a folyadék felszíne alatt maradjanak (ez lehet egy kő, faág, vagy egy vastagabb gyökeres zöldség darabkája). Nem szükséges teljesen rázárni a tetejét, mert akkor nem tudnak távozni a folyamat során keletkező gázok. Helyezzük az üveget sötét, szobahőmérsékletű helyre, és tegyünk alá tálcát, mert kifolyhat. Pótoljuk a folyadékot szűrt vízzel, vagy sós oldattal, ha idő közben fogyna. Egy hét után naponta kóstolgassuk, és mikor már ízlésünknek megfelelő, tegyük hűtőbe, így lelassítjuk az erjedést. A savanyított lilahagyma megőrzi jellegzetes ízét, erősségét azonban elveszíti, így gyerekeknek is bátran adható! Reggeli rántotta mellé mindenképpen érdemes kipróbálni! Megjegyzés: előfordulhat, hogy a folyadék teteje és az esetlegesen kilógó ételdarabok egy idő után penészedni kezdenek, ilyenkor ne essünk kétségbe! Távolítsuk el a megromlott részt, de az egészet ezért nem kell kidobni, a folyadék alatt lévő zöldség ugyanis tiszta, érintetlen marad. Ha bármikor romlott, rossz szagot észlelünk az üvegből, akkor nem sikerült a fermentálás, sajnos ki kell dobnunk az ételt.
I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.
These Ukrainian sweet buns (bulochki) are sweet yeast rolls stuffed with a poppyseed filling and are one of my mothers highly requested recipes.
Reflecting the food of Tehran's hole-in-the-wall kabab houses, Berenjak restaurant's convivial cooking is ideal to recreate at home. Try this chicken kebab as part of a meze feast
Sausage rolls made with potatoes makes them nice and soft. Never make with sausages alone.
INTRODUCTION Today’s post is a simple post on braised peanuts .. Whether Teochew or not I am rather unsure but it was always in the menu of Bakuteh stores, Kuih Chap stores and pig organ soup store…
I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.
Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!
Beef Bulgogi is smoky, juicy, slightly sweet, and melt-in-your-mouth tender. Eat this delicious Korean dish on its own, with hot rice, or wrapped in fresh lettuce with kimchi!
Lebanese Hashweh with chickpeas and rice.
There was a moment the other week when I stopped and said to myself, “Do you have a dumplings problem?” I mean…sure, it was when I was elbow deep in folding about 100 dumplings. B…
Easy Korean cucumber salad made in under 10 minutes by tossing together a few simple ingredients! A great appetizer and side dish!
Een lekker hapje voor pasen: kip op een stokje.
These cinnamon buns are braided for a beautiful baked good. Also knows as mini-estonian kringle breads. They are light and fluffy, sweet and cinnamon-y. Enjoy every warm bite.
Try this iconic Sfogliatelle recipe (classic or small-batch!). Paper-thin layers of dough and delicious orange and cinnamon scented ricotta cream are simply irresistible.
It's Korean style braised with soy sauce, it's savory and sweet.Koran potato can be eaten hot, cold or room temp! It is amazing for side dish or snack
Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch. I also made my own dipping sauce to pair with this vegan jeon or pancake.
These popular Japanese potato and meat croquettes called Korokke are breaded and deep-fried until golden and crispy on the outside but still creamy and succulent inside. This well-loved food in Japan is so delicious served with rice and salad or in your bento lunch.
Old World Recipe for Croatian Nut Rolls as related to me by someone who baked these every Easter.
Have you heard of Korean Egg Kimbap? It's a new trendy kimbap in Korea, and the dish is exactly as the name - Korean egg roll in kimbap
This is my favorite recipe for baklava- a decadent Mediterannean/Middle Eastern dessert, made of paper-thin filo dough, nuts, and a honey syrup.
Japanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat. Gyoza are a more delicate than the usual potsticker.
WZ Cake (known as: Wuzetka) is one of the symbols of Warsaw, the Polish capital. A nostalgic dessert, it brings the memories of life under communism.
I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.
The last time I posted my family's potica recipe, I promised that I would add an expanded version of the instructions,...
It’s Christmas tiiiiiiiiiime!! CHRISTMAAAAS!! I cannot begin to describe how excited I am during this season! My joy is ridiculous!! To top that joy I made melomakarona! Sounds Greek to you? …
So you know how Algerians are obsessed with almonds and use them in almost all their cookies? Well, another thing that I noticed Alg...
