Recipes with Cinnamon stick

Red Lentil soup that tastes of something!

Chop onion and garlic nicely and put them in the oil until ready. Add spices and continue for a few minutes. Add lentils, peeled tomatoes and broth and let the soup boil for 30 minutes. Blend if necessary. With a stagblender and add the cream. Taste - the

Pulao Masala

The spices are shaken on a pan. Painted in a coffee mill.

Arnes Juleglogg

The red wine (not the best you have) is poured into a saucepan, add now, Christmas wrap, port wine and whiskey in the order in question; In such a way that what comes in can only be hesitated, but does not dominate the taste (therefore the quantities will be a

Simmer pot

Step onions, carrots, celery, garlic, rosemary and dried mushrooms and cinnamon sticks for 5 minutes. In a large pot of olive oil. Turn the meat into flour and brown it several times in a pan with oil. Bring it to the pan and add the laurel leaves, peeled toma

Stewed plums with cinnamon

In a medium saucepan, combine sugar, water, salt and lemon juice; Add cinnamon stick. Stirring constantly bring the mixture to a boil. Cut plums in half and remove pits; Place in boiling syrup. Continuous cooking for 3 to 5 min. Remove from heat; chill. Serve

Stir ala stifado (veal)

The meat is divided into large terns that are well-groomed in olive oil. Onion and pepper fruit in coarse tern is added and brined with crushed garlic. When all is well browned add the other ingredients, except beans, pearls and mushrooms, boil on low heat

White glowgg II

Warm the shelf blossoms with cloves, dried ginger, cinnamon sticks and cardamom capsules. Let it smack a little hour. Mix the white wine along with the slices of glue and the hot glow through. Add almond slices before serving. Decorate with a whole cinnamo

Clementine marmalade - Clementin marmalade

Peel the clementines and remove all the stones. Fold the vanilla and scrape the grains. Put all the ingredients in a pan and let it boil 30 minutes until the marmalade thickens. Remove the pan from the flare and add the roasted pine nuts. Pour the marmal