Delicious Dessert Recipes Desserts are a meal which is consumed since the beginning of our time. However you should know that in different parts of the world there are different ideas for what a dessert actually is. While in some parts we know the classic meaning of dessert - a pastry filled with sugar or sweet ingredients, in other parts the dessert is for instance cheese or another similar product. One thing is for sure - desserts aren't going away soon and are an important part of our life. And of course all people have different tastes so one may like one type of desserts, while another can hate it and like something completely different. However there are also people who just avoid eating desserts. There are usually a number of reasons for that, like health problems, frustrations or just lack of likeness. But we can tell you that no person has lived a life of full value unless he or she has tasted a dessert filled with sweet syrups and ingredients. Fondant is one of the most used confections on desserts. It is usually used on http://www.elbilsnytt.com/ cakes, but it can as well be used with any kind of a dessert. The reason of why it is mainly used with cakes is the opportunity to draw different textures with it and make not only a cake with an astonishing taste, but also with a fabulous look which will make all the guests to be astonished just by the looks of the cake. Another type of a decoration and taste adjuster used on desserts is the chocolate. Chocolate is one of the oldest desserts which can be both a dessert by itself and also a decoration to other desserts. And there isn't only one type of chocolate. The three main kinds are the cocoa, white and black chocolate which differ by color, taste and allow you to draw beautiful textures on desserts, however there also hundreds of the variations of the chocolate and its uses.
Another type of taste adjustment and decoration adjuster you may want to use is meringue. Meringue is known to be the dessert of the exquisite. However that was in the past and nowadays is consumed by everyone. Meringue is basically a mixture of sugar and egg whites. All this when heated, results in an amazing crunchy, sugary mixture which can satisfy the most exquisite tastes, but in the same time used for decoration. A small part of the things you can use to give your desserts a unique taste and look was listed above. There is many more you can do to create masterpieces of desserts, but the main thing is to never give up and always improvise. Improvising is bound to give you good results sooner or later. Cooking With Hazelnuts Humans have been eating hazelnuts for millennia and there is evidence in Scotland for large-scale harvesting of hazelnuts over 7000 years ago where whole communities would move to hazel woods to collect and prepare the nuts. It is an interesting property of hazelnuts that the green nut is http://www.utaribalitrip.com/ indigestible to children, but once cooked it becomes a very good foodstuff. That's why many recipes call for hazelnuts to be roasted before use. In the main, it's the common hazel, Corylus avellana that's grown. But development of the wild stock in orchards and gardens has led to a whole range of cultivars and in Britain one of the commonest is the Cobnut or Kentish Cob, originally developed around 1830 and which is now by far the commonest variety. It has a large shell and nut and is noted by remaining green in the shell for a long time after being picked, which makes it excellent for transportation.
Another common variety of hazelnut is the filbert Corylus maxima which is native to southeastern Europe and southwestern Asia and most commonly comes from Turkey. In the recipes below, any of the hazelnut varieties named can be used, it just depends on what you have locally. Chanterelle and Cobnut Soup Ingredients: 500ml double cream 450g chanterelle mushrooms 200g cobnuts 5 large garlic cloves, minced 1 onion, chopped 700ml chicken or rich vegetable stock 1 tbsp brandy salt and black pepper, to taste chopped fresh chives to garnish Method: Place the cobnuts on a baking tray and roast in an oven pre-heated to 140C for 15 minutes. Allow to cool enough to handle then husk them. Reserve 10 and chop the remainder. Add the cream, chopped cobnuts, mushrooms, garlic and onion in a large saucepan and heat, stirring continually, until the liquid has reduced appreciably (about 20 minutes ). Allow to cool, transfer to a liquidizer and pure until smooth. Add the stock to a pan, bring to a boil then stir-in the mushroom pure. Season with salt and pepper before adding the brandy. Return to a boil and cook for 5 minutes before taking off the heat and cooling. Strain through a fine-meshed sieve and return the strained liquid to a pan. Heat through, ladle into warmed soup bowls, top with the reserved cobnuts and chives and serve. Pork and Cobnut Casserole Ingredients: 1. 5 kg stewing pork, cubed 1 1/2 onions, chopped 4 large cooking apples peeled and quartered 700g mushrooms, sliced 100g shelled cobnuts 2 tbsp whole coriander seeds 2 sprigs fresh rosemary juice of 1 lemon 600ml strong cider 2 tbsp flour Method: Fry the the onions in a little oil then add the pork and continue frying until lightly browned. Sprinkle the flour over the top then gradually mix in the cider and lemon juice.
Add the coriander seeds and rosemary and cook slowly for 20 minutes, keeping the casserole just simmering. Add the mushrooms and apples and simmer for a further 10 minutes, or until the pork is tender and coked through. Season with salt and black pepper then add the cobnuts. Cook for a further 5 minutes so that the nuts heat through then serve. I hope you enjoyed these hazelnut recipes and that you are now keen to know more about hazelnuts as an ingredient in your own recipes. Delicious Desserts A "Dessert" is a meal course that usually comes after dinner. Most often Dessert foods are of sweet food but can also be of a strongly flavored food, such as cheese, like cheese cake. The world dessert comes from the Old French word "desservir", which means 'to clear the table'. Often times in the English language dessert is confused with the word desert(note only one "s"), which is a baren http://www.spikeaide.com/ piece of land normally with sand as soil. It wasn't until after the 19th-century where the rise of the middle class, and the mechanization of the sugar industry, brought the privilege of sweets into the general public and unreserved it exclusively for the aristocracy, or as rare holiday treat. This was because sugar became cheaper and more readily available to the general public. As sugar was widely spread, so was the development and popularity of desserts. In today's culture dessert recipes [] have become a popular item for discussion, as they are a winning way to win people over at the end of any meal. This is partly because if you serve a mediocre meal, with an excellent dessert, people will remember you for the dessert and forget about the meal. Most cultures, have a separate final distinction between the main course, and the sweet course. This is not true however in some cultures such as Chinese, who will mix in sweet and savoury dishes throughout the entire meal. Dessert is, often times seen as a separate meal or snack, rather than a course, and can be eaten some time after the meal by many individuals.