Wash and clean the fruit, mix with honey and a shallow saucepan, boil for about 15 minutes. Keep th

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07. August 2011 12:28
In the spring begins and ends in the autumn of such a sauce made rabarbriga. In the meantime, the main material are suitable for various kinds of berries, fruits and cucumber. Chilli long thin fruit, called a pod, you can add flavor to cooking healthy and late pick it out like cinnamon. If you want to cut into thin strips, use a pair of scissors. In this case, hold chili stalk, cut the fruit in half lengthwise (not quite the end of the half with a keep), gordon ramsays ultimate cookery course remove the seeds and cut into the desired width of the strip Kaunas. Especially stinging taste of the applicant could also use the seeds. By doing so, do not get dirty hands off the juice and chili will also prevent it from reaching the eyes. Some even recommend the chili while cutting thin gloves to put on.
Wash and clean the fruit, mix with honey and a shallow saucepan, boil for about 15 minutes. Keep the cooking pan is still simmer, pour the vinegar to, add other spices, mix all thoroughly and boil, stirring occasionally, for about 15 minutes. Remove cinnamon sticks and fiery chili and lift tšatni jars. Allow to cool, then close the jars in the refrigerator and lift the deposit.
500 g to 400 g evenly ripened plums squash or pumpkin 1 onion 5 cm fresh ginger 1 cinnamon stick 2 dl fresh undiluted orange juice 1 dl wine vinegar 2 dl raisins 1 dl sugar dl brown to husked almonds
Remove the stones washed plums. Squash and onion peel, cut into cubes, as well as the crush of plums. Peeled chop or grate the ginger root and stir with a wide range of other finely gordon ramsays ultimate cookery course divided material in a shallow pot. Pour the vinegar and include orange juice, add the macerated raisins, sugar and cinnamon. Straighten all to a boil and keep on low heat for 40 minutes. After the mixture to the boil-off move. If the evaporation of the liquid mixture begins to thicken, add the crushed or finely chopped almonds. After the boil, stirring it for an additional 5 minutes. Raise the hot mixture into smaller jars, sealed, and let it cool down cold. Thick Sauce kept in the refrigerator for about three months. It is suitable for the lubrication of cheese, meat, and vegetables, as well as the next.
about 3 kg of apples in the summer onion 4 cloves gordon ramsays ultimate cookery course garlic 3 cm fresh ginger 1 medium chilli 1 tbsp oil dl undiluted apple cider vinegar 1 dl dl dl sugar 2 star anise raisins or 1 teaspoon dried anise dl almonds
Cleaned peeled, cut the onions finely and cook in oil well glassy, but watch stirring to avoid browning. The seed chambers cleaned, cut the apples wedges and lift the bulbs to, add the grated ginger root, then pitted and chopped chili, apple juice, vinegar, raisins and sugar. Simmer, stirring occasionally, about 25 minutes. After that, sprinkle the almonds and cook the mixture, gordon ramsays ultimate cookery course stirring gently gordon ramsays ultimate cookery course for a few minutes more.
Instead of dressing, add apples pile of berries, but in this case, do not pour the juice to, because these fruits emit enough juice. Tšatni be true taste after a few days standing, but remains usable in the refrigerator for up to five months.
Peel the garlic cloves and onions, chop finely. Peel the apples, remove the cores and cut into cubes. Tomatoes immerse briefly in boiling water, peel and diced. Peel the ginger gordon ramsays ultimate cookery course and grate coarsely or crush. Chilly halves, remove the seeds and cut into fine strips. Carefully washed in a thin skin of lemon, cut into slices, slices shred into small wedges. Put all the material prepared in a shallow gordon ramsays ultimate cookery course dish, stir and bring to the boil. Add the vinegar and simmer hold up to 15 minutes. From time to time, stirring, add the remaining spices and cook until thickens tšatni marmelaaditaoliseks.
Wash and peel the rabarbrivarred, cut into small pieces, mix peeled and chopped onions, add the sugar, water and simmer until everything is soft. Season with vinegar, cinnamon and pepper. Keep cooking pan over low heat, stirring occasionally tšatnit until it is thick enough. Filled jars cool, sealed and put in the freezer for storage.
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