Recipes with Cinnamon stick

Red wine syrup-red wine syrup

Mix the red wine, sugar and cinnamon in a saucepan, and simmer at low heat for about 20 minutes, or to the syrup thickens. Pour the syrup on scalded bottles washed with atamon or spirits, and close the bottles to straight away.

Red aromatic vinegar

Fill the spices in a bottle and pour the vinegar over. Let the draw a few weeks before use. Use the vinegar in salads or in marinades for meat and vegetables. The vinegar tastes a bit of Christmas and therefore especially well suited for autumn and winter use.

Pickled raisins

Cook the raisins up with sugar, beer, cinnamon and lemon zest. Season to taste with lemon juice and place the mixture on the keel. Let the batter to pull at least a few hours prior to use.

Garam Masala (spice mix)

Grate all the spices in a pan at medium heat until that spread a sweet aroma. Shock the spices in a mortar or grinder to a fine powder. Store in a tightly closed glass masalaen

Chili con carne 02

Fry the finely chopped chilli, garlic and cumin in olive oil. Add 2 chopped onion, a chopped pepper and 4 chopped stalks celery. Add oksebov then cut into bite-sized pieces. When the vegetables are soft and the meat is browned, add the peeled tomatoes and t

Poached Chicken with carrots and wheat salad

Came the chicken in a large pot and cover it with cold water. Style pot on the stove at medium heat. Now add the onions, garlic, cinnamon, allspice, black pepper and parsley to the Pan too. When the water starts to boil, turn down the heat so that it only just

Pickled walnuts III

Of pour three walnuts with boiling water and let them stand for 10 minutes, while the brine is boiling up. Lagen (schnapps-sherry-vanilla-cinnamon-vinaigre-honey-syrup-sugar-orange peel) cooked up in 5 minutes. Walnuts, almond splinter and raisins in sheeting

Estofado 02

Brown the meat in a little olive oil, add a little water approx. 2 dl.-white wine-lauerbærblade-Peppercorn-onion cut into both-cinnamon stick-saffron. Let it spin for the meat is almost tender. Then add the carrots-garlic in all bold-peas-raisins and peeled