Flower plate, or Flowers in cooking
Flowers can serve not only as a room decoration or birthday present. Some of the flowers are often used as an exquisite addition to the dish. Even in ancient countries (Egypt, Rome, Greece), petals were added to food. Now dishes with the addition of flowers are found in the national cuisine of any corner of the earth. Gourmet treats can be tasted in Europe, Asia, Australia. The most popular flowers used as spices are cloves, lavender, etc. But sometimes there are more unusual ingredients.
Capers, like olives with a ponytail or exotic berries, are unopened buds of a caper. The first dishes with their use were invented by the ancient Greeks and Arabs. But for them it was more likely a cure than a treat: then they could not get rid of the bitterness of these buds. They were eaten as a remedy in the treatment of high blood pressure, heart pain, joint problems. Now people have learned to pickle these buds so that they can be used in cooking.
Kapernik is an unpretentious shrub whose buds can be used for culinary purposes
Capers increase the sensitivity of taste buds, so the dish seems to us tastier. They have a sharp and tart taste. Pickled buds are combined with meat, fish. In crushed form, they can be added to salads (for example, olivier) or soups. Capers are also a good addition to sauces. Some foodies make sandwiches, pies and sweet desserts with them. Caper is an excellent tool for the prevention ofsometimes theres. They fight the aging of the body, so it is recommended to add them to the diet more often.
Pickled capers love minimal heat treatment: at high temperatures they lose their properties
Caper and shrimp salad
– Boiled shrimp (1 kg)
– Boiled potatoes (0.5 kg)
– Chicken eggs (4–5 pcs.)
– Capers (100 g)
– Salt and mayonnaise to taste
Dice boiled eggs and potatoes, add shrimp and capers. Season the salad with mayonnaise, salt and garnish with chopped parsley or dill.
Capers are combined with almost any product: mushrooms, fish, beef and even pasta
Carnation is an unopened flower bud of an exotic clove. It has a bright spicy taste and strong aroma. At the same time, different parts of cloves have different properties: the cap gives a delicate aroma, and the petiole – burning. In cooking, it can be used both in its entirety and in milled form.
The homeland of cloves are the Moluccas
Whole buds are often used for flavoring alcoholic beverages (liquors, tinctures, mulled wine), pickles for canning (mushroom, fruit and berry).
Ground cloves are added to the masala spice mix, which is widespread not only in Asia, but around the world. In combination with pepper, spice is used for cooking meat, fish, mushroom dishes. Together with it you can stew beef, lamb, pork. Sauce with ground cloves emphasizes the taste of chicken, turkey.
In combination with cinnamon, cloves are used to prepare sweet dishes (puddings, compotes, cookies, pies and other confectionery). It can also be added to cereals and jam.
Cloves are good in offal meat dishes: pastes, aspic, zelets
Clove is a very strong spice, so use it with caution. If you go too far with the amount of spice, the natural taste of the products will be interrupted, and any other spices will be lost against its background.
Cloves are tolerant of both cold and hot temperatures. Its taste remains always unchanged, but aroma at an elevated temperature can quickly disappear. Therefore, when cooking, follow the rule: the finer the flavor you want to get, the later add spice to the dish. Be especially careful when adding cloves to dishes before cooking (for example, confectionery).
Baked apples with cinnamon, honey and nuts.
– Cloves, cinnamon and other spices to taste
Cut off the tops of apples and core. Mix ground nuts, raisins, spices and fill apples with this mixture. Place them in a baking dish and pour honey on top. Bake at 180 ° C until apples are soft. From time to time, pour the prepared dessert syrup. Serve to the table until the dish has cooled.