“Melkkos” is one of my favorite dishes ever. I honestly do not know what it is called in English, but if I had to translate it, it would be something like milk in food. It is a dish with its main ingredient is milk, which add the flour and butter.
It is a great dish that can be enjoyed throughout the year. Try it in the winter, until it is heated from the inside! None knows better than a plate of “melkkos, sprinkled with cinnamon sugar on top.
What could be better, I ask all of you! If you’ve never tried it, I would say it is time.
Ingredients:
1 cup flour
1 1 / 2 tablespoons butter hard
A pinch of salt
2 1 / 2 cups milk
Method:
1. Rub in butter with the flour using your fingers. Add salt and mix a little more.
2. Bring the milk to a boil on the stove and add the butter and flour mixture a little at a time.
3. Turn right into the heat and let boil for about 5 minutes. Be sure to stir the mixture frequently.
4. Sprinkle cinnamon sugar on top and enjoy the heat!
You will not be disappointed with this recipe. Try and enjoy.
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Storage of spices in a cool and dark. Moisture, light and heat will cause Herbs and spices lose their flavor quickly. Although most Practice for your spice rack May on the stove, stir than any other place in May to make them fresh longer.
In general, the ground spices, herbs and preserves the best of its flavor for one year. Whole spices lasts 3 to 5 years. Good conditions for storage must be, and sometimes fresh.
Whenever possible, grind the spices together in a mill or mortar and pestle just before using it. A number of spices in a dry pan over medium heat before grinding to generate even more flavor. Be careful not to burn.
Since the cooler is more of a damp, the storage of plant and spices are not recommended. For large quantities of spices Costs for storage in the freezer in tightly closed containers.
Tips for application:
Use a light, if the seasoning with spices and herbs. His goal is Opportunity for your apartment, not without the taste of food. Remember that it is impossible, usually a “special” plate!
For longer cooking dishes, add the herbs and spices for about an hour before serve. Cooking spices for too long may be too strong a flavor.
Finely crushed dried herbs before adding to your plate after the action.
Do not use herbs for the same amount of costs. In most cases, use 1 / 3 of the amount of dried called new.
Keep it simple. Unless the application specifically designed for them not to use more than 3 herbs and spices in a bowl. An exception to this rule is the Indian cuisine, which is often more than 10 kinds of spices in a bowl of curry!
Black pepper, garlic powder, salt and cayenne excellent “After cooking” seasonings. The guests, the dishes of the season with Spices on the table.
Cinnamon, nutmeg, cloves and pepper Jamaica have an affinity for Desserts.
If you believe, adventurous, try to substitute herbs and spices called something else in the recipes! Marjoram instead of oregano, instead of thyme, savory, coriander instead of parsley, instead of anise fennel, etc.
Simple recipes are a specialty of chef Jason Hill. Here, he shares an authentic Mexican salsa recipe using 7 simple ingredients. Your friends will BEG you for this recipe! Mexican Salsa 28 ounces canned chopped tomatoes, in juice 3 cloves garlic, peeled Juice of 1 lime 1 handful cilantro leaves, whole ½ cup pickled jalapenos, or more 1 tablespoon kosher salt ½ medium onion 3 fresh serrano peppers, optional Pulse all ingredients in a food processor or blender unti just chunky. Serve with …
