As in life, so the food has prejudiced. There are raw materials will always be fashionable and desirable and are cornered. Now, at the beginning of the fall season you can watch the hot summer fruit are slowly disappearing from the shelf, abundance of fruit is reduced and multi-seasonal side as apple, pear and banana, hiding them into assigned autumn fruit dishes. They are not popular at all, many do not even know who they are or what to do with them and how to cook them. Not everywhere can be obtained at all, but it's worth a try.
1. Do not like the heady scent of ripe guava to announce the change of seasons. At my parents is a regular guest in this time of the year, sending waves of unique aroma to every corner of the room. As a child we used to enjoy dessert pink guava and chilly. This is the only dish I found consolation immediately after the birth of my eldest son, 11 years before the fall. On the dresser in the maternity ward was placed inside a glass jar and guava-flavored childhood memories.
2. Shannon need to know in order to know when to buy. The most delicious fruit when he only due but not too much. My mother arms sales and have known how to choose an annuity especially tasty, and not only this, but my mother serves Shannon peeled and clean nuclear black, unique autumn pleasure no doubt.
3. quince easily surrenders stubborn, tough bark is draped down and is not easily peeled if any, but greater attention than usual and there emerges the fruit perfume - and it objector will cook, would give himself and circulate wonders.
In one neighborhood Trail scent of guava leaf Buffy sent me a new interest in what the case of grade jade. They were all there, guava, annuity and quince. Boldly I gathered all my dear autumn basket and went to the kitchen to target them with great love the spotlight shining white.
(Photo: Liron Almog)
Grouper tartare, annuity, fennel and herbs
5-course materials;
chug:
500 g fresh grouper fillet and clean (or other white fish)
Annuity 1 peeled and pitted ripe
1 guard
1 small red onion
2 tablespoons chopped parsley
1 tablespoon chopped green onions
1 tablespoon chopped cilantro
2 tbsp Nbtoti radish / broccoli
Sauce:
2 tbsp sesame oil
4 teaspoons sugar
4 tablespoons rice vinegar
4 teaspoons soy
2 teaspoon freshly squeezed lemon juice
Salt to taste
Preparation:
1. Cut the fish into small cubes and Shannon, slice the fennel and onion into thin slices.
2. In a bowl, gently mix all the ingredients for tartar.
3. a separate bowl mix the sauce ingredients, taste and adjust seasoning.
4. Season the tartar sauce, arrange on serving plates and serve immediately.
Lamb osso bucco stew with quince, lemon Awards and Sedan
Materials:
1.5 kg sliced lamb osso bucco (ask the butcher to slice or buy sliced and packaged meat Deli Spice, for example)
A little oil for frying
3 pcs carrots peeled and sliced
1 pcs large leek slice
1 head of garlic is divided into teeth intact and peeled
3 pcs quince peeled and cut into wedges
3 pcs whole lemon bright Awards
3/4 cup Date Honey
Branches of thyme to taste
2 cups beef stock (available at the butcher)
Water coverage
Ground pepper to taste
Atlantic sea salt to taste
Preparation:
1. Season the slices of osso buco with salt and pepper.
2. Heat a little oil in a pot and brown the chicken pieces on both sides, set aside.
3. At the same oil pan and brown the carrots and leeks.
4. Add the garlic and quince, golden additional minute.
5. Add lemon Awards, date honey, thyme and beef. Complete with water to cover, but nothing more.
6. Cook for two and half hours on a low flame.
7. seasoning and serve accompanied by slices of carrot and slices of quince.
• The flavor of the meat casseroles only gets better with time. It is recommended to cook a day ahead of me, cool and warm again the next day and serve.
Coconut Tapioca with guava jelly and candied cashew pieces
Materials:
Tapioca:
1/2 cup tapioca
3 cups water
1/4 cup sugar
1/2 cup water
1 teaspoon grated fresh ginger
1 tablespoon finely chopped lemongrass
1/2 cup milk
1/2 cup coconut milk
Guava jam:
1/2 kg diced guava
2 cups sugar
Juice of 1 lemon
Decoration:
Candied cashew pieces
Chips of coconut
Preparation:
1. tapioca: Boil 3 cups of water a medium saucepan.
2. Add the tapioca cover and simmer 20 minutes.
3. Stir occasionally to tapioca will not adhere to the bottom of the pot.
4. tapioca balls ready when fully transparent.
5. Transfer into a colander and leave about 10 minutes until the water designee during cooking are unable to pass through a sieve Khoury.
6. Meanwhile, boil the sugar, water, ginger and lemongrass small pot.
7. Add milk and bring to a boil.
8. Remove from heat, add the coconut milk and stir with tapioca balls.
9. refrigerate until completely colds.
10. Reba Cook all ingredients in a saucepan over low heat and stir frequently.
11. When the jam thickens remove from heat and let cool.
12. When serving, ladle mix 2 tablespoons of tapioca with guava jelly and pour in individual serving bowls. Coconut chips and decorate with pieces of candied cashews and serve.
More treats and lots of recipes - Acs
No comments:
Post a Comment