Canned in zamarski. That stock up for the winter aliens
Talking about the principles of creating dishes of the highest quality, the most eminent chefs in the world speak primarily to the seasonality of the product. That is the best taste can be achieved in a period when it is possible to purchase seasonal, local and not imported products, collected unripe. In August to follow this principle is very easy: the most popular vegetables and fruits is not only supplied to the shelves ripe and delicious, and accessible only in a year.
Russia is a strong tradition to make stocks for the winter. But do so not only in the Nordic countries in Europe also a lot of recipes that families have enjoyed for centuries. TASS learned from chefs from France, Serbia, Georgia, Greece and Italy which the workpiece is popular in their homeland.
France. Recipe of orange marmalade from chef régis of Trigla
In France, very fond of marmalade citrus. The Regis Triguel prefer to cook it in a copper bowl. Tangerines and oranges should be with fine sandpaper. Such a billet can be stored all winter and deliver great pleasure at any time of year with a Cup of tea. For this recipe you can cook jam from apples and pears, and peaches (in General, of the favorite fruits and berries) with the addition of ginger, cinnamon, vanilla and nuts. It all depends on your imagination.
- Oranges (or tangerines) — 1 kg, sugar — 850 g
Method of preparation:
Clear the oranges of rind and partitions. Cut the flesh of the oranges into pieces, approximately 2 by 2 cm, Add the sugar, stir gently, put on a slow fire and cook until thick. Check the thickness by tilting the dishes to the side. If the mixture flows slowly, the jam is ready. Next pour the jam jars, close lids and let cool. Store in the refrigerator or a cool dark place.
Italy. Recipe sundried tomatoes in olive oil from chef Christian Lorenzini
- Dense and fleshy but not overripe tomatoes, olive oil, salt, thyme, dry oregano — to taste powdered sugar — according to taste, but don’t overdo it.
Method of preparation:
Tomatoes cut into four pieces, remove the seeds and place on the parchment. Then season with a little salt, sprinkle with powdered sugar, add a few leaves of thyme, dried oregano and olive oil.
NewsWhy we love the natural and buy the “chemistry”?
Jerk tomatoes two ways: the first and the best is to withstand the tomatoes in the sun for two to three days; the second bake in the oven at 50 °C for four to five hours.
Sun-dried tomatoes, remove from sun or remove them from the oven, let them cool and place in sterilized jar. Add a few sprigs of thyme, oregano. Pour the tomatoes with olive oil so that it completely covers them. So tomatoes can be stored for a long time in a dark place at temperatures not above 25 °C.
Serbia. Aivars recipe from chef NOVICA Stojanovic