Best Food Recipes 2023 Step by Step with Pictures
Basil is highly appreciated by chefs: the spice has a pleasant piquant taste, in which tartness is combined with lightness and tenderness. The plant is added to combined seasonings (herbs of Provence, Khmeli suneli, bouquet of Garnishes) and used in its own form.
The color of oblong oval-shaped leaves depends on the variety and can be green, purple and silver. Depending on the color of the leaves, there are mainly green and purple varieties. The main difference between them is that the first type has a delicate taste and aroma, and the second is sharp, which is due to the content of more essential oils.
When buying fresh basil, you need to pay attention to the color of the leaves, which must be rich and bright, regardless of the variety. High-quality raw materials are elastic and juicy, emits a pronounced aroma, in which you can distinguish notes of cloves and lemon.
Store fresh spices in the refrigerator, pruning the stems and lowering the bundle into the water. The leaves can be wrapped with cling film.
It is permissible to freeze basil for long-term storage. You can put the raw materials in the freezer as a whole (with twigs) or pre-divided into leaves. The spice is well stored in bags with special zip locks or in food containers.
Dried basil seasoning should be chosen carefully. High-quality raw materials do not have an unpleasant repulsive smell. The color of dried basil is dark green. There should be no foreign inclusions in the mass — debris, particles of other plants. The dried spice should be stored in a hermetically sealed glass container, in a dark, dry and cool place.
For the preparation of various dishes, basil is used in dried and fresh form.
When using a fresh plant, you need to remember a simple rule: you need to put it either in a ready-made dish, or just before the end of cooking.
The fact is that the spice, especially purple, does not tolerate heat treatment.
The aromatic and taste qualities of this spice depend on its type. For example, green basil is characterized by a cool-peppery smell and a bitter fresh taste. Basil red (purple) has a pleasant, rich taste and fragrant aroma, reminiscent of pepper and cloves at the same time.
Due to the rich taste of basil, the use of this seasoning is not limited. The spice is used in dried and fresh form to enrich the taste of the first and main dishes, salads, dressings. Basil is infused with liqueurs, liqueurs and homemade wines. The leaves of the spicy plant are added during cooking to fruit drinks and compotes, and are also used to flavor vinegars.
This seasoning is suitable for many dishes.
It is added to:
– pasta dishes;
– sauces;
– pizza;
– first courses;
– salads;
– meat dishes;
– smoked meat;
– aspic and boiled fish.
There are no strict rules: if desired, this spicy plant can be added to cereal side dishes, mashed potatoes and other favorite dishes. The spice contains few calories, so it is suitable for dietary nutrition.
Basil is combined with rosemary, mint, tarragon, marjoram, parsley, oregano.
By the way, oregano and basil are often confused with each other, considering that they are the same plant. In fact, they are united only by belonging to the same family (Clear-headed). Their leaves are visually similar, but the difference in taste and smell of plants is enormous.
It will not be possible to fully replace it with another spice. Alternatively, you can offer thyme, a mixture of Provencal herbs or oregano.
Very tasty and tender liver pie casserole. This liver will appeal to all adults and children. It has a completely different taste, and even those who don’t like it will like it. It is very tasty in hot form, but also in cold form – no less delicious, here for an amateur. I’m cooking a double portion, one is never enough for us, start with one. The ingredients are given for one serving.
There are many classic minestrone recipes in Italy. But today I’m going to make minestrone in the autumn, with seasonal autumn vegetables and bacon. In some areas of Italy, it is prepared with pancetta. Pancetta is Italian bacon or ham on a bone. which we can replace with brisket or bacon. Meat minestrones are more suitable for cold weather. Minestrone always turns out to be very thick and therefore very satisfying, and this is what you need these autumn days.
My daughter brought me various gastronomic gifts from Madrid. Among them there is such a pasta “Tallarini”. I want to cook them in a new (for me) saffron sauce. I remember as a child we called these autumn flowers “Marigolds”. It turned out that Imeretian saffron is prepared from them. That’s why I called the sauce saffron. Come in! It turned out to be a very tasty, velvety-tender and fragrant sauce! I think this sauce can be made in the post, replacing cream cheese and similar vegetable products.
Winter is ahead, but we still have time to stock up on the necessary vitamins, and autumn fruits / berries contribute to this. There is such a variety of persimmons, ripe feijoa and grapes on the shelves of bazaars, local apples exude such a fragrance, well, do not pass by, do not pass by… Let’s collect all this useful variety and please your loved ones. To heal.