Informacja dotycząca plików cookies
Serwis wymaga plików cookies do prawidłowego działania strony. Korzystanie z serwisu bez zmiany ustawień dla plików cookies oznacza, że będą one zapisywane w pamięci urządzenia. Ustawienia te można zmieniać w przeglądarce internetowej.
For us, mandarin marmalade is the essence of sun and holidays. This is one of the tastiest and most aromatic citrus marmalades. The condensed taste of citrus flavored with a solid portion of sugar makes an ordinary sandwich with such marmalade unique and for a moment resembles southern flavors. Such marmalade can be used not only as an addition to sandwiches, but also as a filling for cookies or a slightly exotic addition to cheeses.
Of course, the stores are full of citrus jams, but they're usually flavored with a solid batch of thickeners and other e-flavors. So why not try to make such a delicacy yourself? Tangerine marmalade is simple to make, although a bit time-consuming. It is good to look for organic fruit for this purpose. If you can't get them, you have to scrub the ones you buy very well. We can also suggest that the best way to prepare this marmalade is fruit without seeds. Otherwise, they will be removed for a long time. Nevertheless, in the end, as a reward, we always get the insane taste of marmalade.
If you want a slightly twisted flavor, you can add some grated mastic or plain vanilla while cooking.
1. Tangerines should be thoroughly scrubbed and cooked until tender. After cooking, the fork must enter the fruit smoothly.
2. If we decide that the mandarins are cooked, you need to fish them out, pick out the tails and cool them down a bit.
3. Then put them into a chopper and mix. It is important to keep some of the texture of the fruit and not to crush it into a smooth paste. If our tangerines have seeds, it is worth removing as much as possible at this stage.
Gotujemy
miksujemy
i znowu gotujemy
4. Put the shredded fruit into a thick-bottomed pot, add sugar, water and simmer until the marmalade thickens. It usually takes a few hours, but during this time the fruit should be stirred frequently so that the sugar does not burn. It is also a good time to catch any remaining seeds.
5. At the end of cooking you need to add lemon juice, mix thoroughly and let it boil for a while. At this stage, you can add mastic or vanilla.
6. Then put the marmalade into sterilized jars and preserve it.
Galaktoboureko is one of the sweetest traditional Greek desserts. The combination of a cream based on semolina, filo pastry and sweet citrus-cinnamon syrup will fall to the heart of the lovers of sweets, because the whole is really delicious.
Halvas is a traditional Cretan semolina dessert, present on tables most often during the fasting period. However, we have sometimes received halvas in taverns as "free" added to the bill in completely no fast time :) You have to admit that the light lemon flavor, despite the addition of a large amount of sugar, makes this dessert pleasantly refreshing even on hot days. Coconut flakes add flavor, which is a perfect complement here.
Kourabiedes are Greek butter cookies traditionally baked on the occasion of Christmas and larger family celebrations. According to the legend, their characteristic crescent shape was used during the Turkish occupation as a reference to the Turkish flag. After Greece regained its independence, these cakes began to be formed into other shapes, most often round and flat.
Komentarze
Wypełnij poniższy formularz aby dodać komentarz