Toggle SlidingBar Area

PAPAR S LIMUNOM

Mješavina začina koja odlično ide uz perad i ribu,ali je dodajte i rižotima ili jušnim jelima

Sastojci:

Kora neprskanog limuna, nasjeckana

2-3 češnja češnjaka, narezana na tanke listiće

2 žlice crnog papra u zrnu

1 žličica krupne soli

Priprema:

Lim za pečenje prekrijte papirom pa po njemu rasporedite limunovu koricu i češnjak. Sušite ih u pećnici zagrijanoj na 50 stupnjeva, 2-3 sata (ako pećnica ima ventilator – nešto kraće). Kad se osuše, stavite ih u mužar. Dodajte sol i papar i grubo usitnite tučkom.  Tako pripremljene začine stavite u staklenku s mlincem na vrhu i koriste više mjeseci pri spremanju mesnih i ribljih jela.

Related Posts

LEMON PEPPER

This seasoning is best used with poultry and seafood, but also gives extra flavour to risotto and soups

Ingredients:

zest of 1 lemon, chopped
2-3 cloves garlic, thinly sliced
2 tbsp black peppercorns
1 teaspoon coarse sea salt

Line a baking tin with parchment paper. Form an even layer of lemon zest and garlic and let them dry in an oven at 50 °C for 2-3 hours (or shorter if the oven has a fan). Place in a mortar, add the salt and pepper and crack with a pestle. Keep in a glass spice mill and use over several months to season meat and seafood dishes.

Related Posts

Arhiva