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This month theme: Sweet or Savory. A great challenge for me. I had no idea until I flipped threw my tiny spice book. I stopped at black pepper. I am German and I grew up with black pepper only used in savory dishes. Later I learned that pepper boosts the flavours of sweet dishes. At our wedding meal we had the compulsive strawberries with green pepper.
Googling around I stumbled across this interesting recipe. Rhubarb is just in season and I prepared. Another interesting ingredient. In Germany tapioca pearls are now called Sago. In previous times it was made from the sago palm , but nowadays it is also made from tapioca.
Black pepper 1 teasp. Bring 8 cups water, salt, and 3 tablespoons sugar to a boil in a 3to 4-quart heavy saucepan, then add tapioca in a stream, stirring constantly. Reduce heat and briskly simmer, uncovered, stirring occasionally, until tapioca is almost completely translucent, 35 to 50 minutes, depending on size of tapioca. Stir in raw rhubarb and simmer, stirring occasionally, until tender, about 5 minutes.
Stir in lemon juice, then transfer to a shallow bowl. Drain tapioca in a sieve and transfer to cleaned 2-quart heavy saucepan. Cool slightly, then divide among 4 dessert bowls and top with rhubarb. The size of tapioca pearls varies widely. I can see using that in other things besides tapioca! Very pretty! Erfahre mehr oder passe deine Einstellungen an. Dies bedeutet, dass du jedes Mal, wenn du diese Website besuchst, die Cookies erneut aktivieren oder deaktivieren musst.
Rhubarb is just in season and I prepared Tapicoca with peppered Rhubarb. Diese Website verwendet Cookies, um dir das beste Surferlebnis zu bieten. Alle aktivieren Einstellungen speichern.
TSIR#2 Sweet Or Savory: Tapicoca with peppered Rhubarb
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Letz Relish: Strawberry Rhubarb Ice Cream