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Grape berries with cheese

Grape berries with cheese


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It is an appetizer that is easy to prepare and very good-looking. I thought that the holidays were approaching and it would be good on the snack plate!

  • bellows cheese
  • butter
  • grape beans
  • Mac
  • sesame
  • finely chopped parsley
  • Paprika

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Grapes with cheese:

From the bellows cheese mixed with butter, a paste is made with which we coat the grapes, roll them in: sesame, poppy seeds, paprika, finely chopped parsley, roasted walnut kernels.

I only gave in parsley and paprika.

That is all!


Grape bread

200 g of red grapes

Soak the yeast in half a teaspoon of water, then pour in the flour, add the eggs, melted butter, wine and a pinch of salt. Put the beans cut in half, and then place the husk in a high tray (with a hole in the middle) on the bottom of which the almonds were placed. Bake and, depending on the power of the oven, leave for between 30 and 45 minutes. After it has cooled in the pan, turn it over and decorate with almonds. A recipe suitable for a breakfast with milk and honey!


400 g cream cheese
200 g sheep cheese
100 g butter
250 g ripe Ceddar cheese
200 g Prague ham
50 g nuts
300 g red grapes
green dill
salt
white pepper

In a form of cake we put food foil and line it well on all the walls.
At the bottom and on the sides we place the thin slices of cheese, and on the bottom and the small sides we place the slices of ham.
In a bowl, mix the butter well at room temperature with the cream cheese and the grated mutton.
Season and add finely chopped green dill.
Mix to homogenize the ingredients well.
We put half of the cheese over the slices of ham and level it with a spoon, pressing it a little.
Wash the grapes thoroughly and wipe them, then place them over the cheese, pressing them into the cheese layer.
Then another layer of cheese, another of ham, half of the remaining cheese and another row of grapes.
Cover with a layer of ham and then cheese.
We put the hanging foil over the terrine, press it a little and let it cool until the next day.
We turn the terrine on a plate, remove the foil and decorate the terrine as we like.
Have a great appetite!

Try this video recipe too


How to use grapes for skin rejuvenation

Over time, the skin loses its firmness and elasticity. Wrinkles, blemishes and other imperfections appear that take us away from the youthful appearance. If we add an unbalanced diet, lack of hydration or excessive sun exposure, things get worse. Fortunately, however, some natural elements can help you. In this article, we will tell you how to use grapes to rejuvenate the skin.

To restore the freshness and beauty of the skin, there are several natural remedies that you can try. From tea to natural exfoliants, these products can help restore the beauty of the skin. You can use grapes to rejuvenate your skin and fight the signs of aging.

Read on to find out more useful information!


Grape brandy recipe

1. Preparation of materials of wine. Brandy alcohol was prepared by double or triple distillation in a young wine boiler (in France, using copper still). Therefore, the first step is to prepare the wine.

Unwashed ripe grapes separated from the clusters, then crush the seeds with. On the surface of the grapes are "wild" wine yeast, so you can not wash the berries, or do not have to ferment. Many dirty fruits can be wiped with a dry cloth. Collected a after rain washed berries or better ferment culture or a store wine yeast (optimal).

The resulting mass is poured into an enameled or wide-necked plastic bowl. Add the sugar content of at least 1 kg to 10 liters of crushed grapes (optional), water (1 liter 7.5 kg of berries) and mix. Ability to cover with gauze (clean cloth) for protection against insects, put in a dark, warm place for 4 days.

After 12-18 hours on the surface of the pan begins to form a "head" of the pulp, which prevents fermentation. This layer is necessary to destroy a need for mixing 2-3 times a day, clean wooden stick or hand. For the future of non-sour wine, I recommend starting to shake the must from the first day of fermentation.

Paste "head"

After 4 days of crushed grapes shows signs of fermentation: typical smell of wine, foam and hiss, the whole pulp appears. It's time to filter the must. To do this, carefully drain the juice from the sediment in another container, and squeeze through the gauze very paste (cloth) with your hands or a press, but not crushing the seeds. The resulting liquid is poured into a container with the juice. Add sugar at the rate of 1 kg to 10 liters of juice (optional). Marc is no longer needed.

After stirring the fermented grape juice is poured into a glass or plastic container for fermentation by filling no more than 70% by volume to make room for carbon dioxide gas and foam. Next to install a water seal bottle or medical glove with a (puncture needle) hole. Transfer the container to a dark place with a temperature of 18-27 ° C.

The simplest design- Fermentation under the glove

Fermentation lasts on average 18-40 days (depending on the activity of the yeast and temperature), and then stops to let the water trap bubbles (glove deflates), a layer of mud on the bottom appears and the wort becomes lighter. The result is a fortress wine stock of 10-14 degrees. You can move on to the next step.

2. Production of ethyl alcohol. The young sediment drain wine (for better cleaning, preferably filtered through gauze), poured into the prepared still and reaches maximum speed (to produce less harmful substances), without separating into fractions. Approaching the problem of alcohol to stop, when the fortress in the flow drops below 30 degrees.

After the first distillation measure the distillate citrate and determine the amount of pure alcohol. For example, a term of 5 liters of 65% content of 3.25 liters of pure alcohol (5 * 0.65 = 3.25). The whole infusion of grapes diluted with water up to 8%. Make a second distillation, the first distillate is 10-12% of the amount of pure alcohol and collect separately pour. This top fraction, called "heads" drink that can not be due to the high concentration of hazardous substances, including methanol and acetone. Close the castle selection when it falls in the flow below 30 degrees.

For pure ethyl alcohol another distillation is required. Before starting the preparation of coffee double distilled water for dilution up to 20%. In the third approach the first 4% of the previously measured value is poured pure alcohol is "head". The collection of the distillate up to the castle in the flow decreases below 45%. The product at 45 to 30 degrees (called "tails") can be used for other purposes, but is not suitable for home brandy.

3. Insisting. In the case of ethyl alcohol ("organism") turned into cognac, it is necessary to insist on oak. Two options here. The first - buy oak barrels, but for various reasons, this method is rarely used. The second way is easier and cheaper - to insist on oak nails (chips). Ready hangers can be found for sale or make your own.

You need oak at least 50 years old, these trees have a trunk diameter of 30-35 cm. Bark, sawdust and wood chips are not suitable because they contain too much tannins, which makes it taste like hard cognac. It is advisable to cut a tree for several years to lie down in the rain and snow, which is passed naturally soaking through which decreases the concentration of tannins. Green wood Pour boiling water over 10 minutes drain broth, then soak in cold water for 20-30 minutes and dry.

Oak log length 10-20 cm divided into pieces of 5-8 mm, on the length of the hangers should be placed in a three-liter jar, in which to insist brandy. Then put the pieces in the benches (20-30 pieces each).

Before infusion the distillate was diluted with water to the pot of 42-45 degrees. Then pour diluted alcohol brandy in a jar with oak nails, roll cap and for at least 6-12 months in a cool dark place (cellar). The longer the infused homemade cognac, the higher the quality. But resist drinking for more than 3 years is inadequate. However, it is not a barrel.

Aroma and color depends on the properties of wood. Long-term exposure to hangers can be different, so at least once in 3-4 weeks to taste homemade brandy to taste, do not overexpose. Usually, manufacturers specified a hanger number and the best infusion time, should follow these instructions.

Cognac in banks

4. caramelization. An optional stage, in which the color of the brandy changes and slightly softens the taste.

Even after years of aging in the bank, with homemade brandy oak wood is not always a distinctive dark color. If this is not enough, you need to caramelize. Almost all French cognacs also add caramel, so there's nothing wrong with that.

The process of preparing the caramel described in the following video.

The amount of cognac added caramel depends on individual preferences. Personally I do not use more than 50 grams per 3 liters. Next, mix the brandy, cork and leave for 7-10 days.

5. Flood. At the final stage home cognac filtered through a cotton swab and bottling. The preparation is complete, you can start tasting.


Video: πετιμεζι ροδιου


Comments:

  1. Bennet

    we can examine this infinitely

  2. Devere

    It was my error.

  3. Oxford

    the phrase Excellent

  4. Deke

    Well, so-so......

  5. Macen

    I am sorry that I cannot participate in the discussion now. Very little information. But I will be happy to follow this topic.

  6. Tannere

    I know that it is necessary to do)))



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