Almond Date Muffins
For 12 pieces:
150 g Butter
150 g dried dates
150g brown sugar
3 eggs (size M)
375 grams of wheat flour
2 teaspoons of baking soda
1 teaspoon ground star anise
175 ml milk
100 g flaked almonds
1. Preheat the oven to 180 degrees (convection: 160/gas: level 3). Grease a muffin tin with some butter. dice dates. Put butter in a mixing bowl. Mix with a hand mixer (beater) until creamy. Gradually stir in the sugar until dissolved.
2. Beat in the eggs one at a time (about 1/2 minute per egg). Mix flour with baking powder and star anise. Stir into the egg mixture with the milk. Fold in half of the almonds with the dates. Divide the batter into the muffin tins. Sprinkle with the rest of the almonds. Bake in the oven for about 25 minutes. Allow to cool and remove from the molds.
350 kcal per piece – fat 16 g – preparation approx. 50 minutes
For 4 people:
400g sweet potatoes
300 grams of carrots
4 shallots
20 grams of ginger
1 small chili
200 g Basmati Journey
Jodsalz
500 g lamb salmon
pepper from the grinder
2 tbsp olive oil
4 Sternanis
50 grams of raisins
100 ml vegetable stock (instant)
1/2 bunch mint
1. Peel the sweet potatoes, carrots, shallots and ginger. Cut the potatoes and carrots into thin strips. Dice shallots and ginger. Wash, deseed and chop the chili.
2. Cook rice in salted water for about 12 minutes. Rinse the meat, pat dry and season. Heat 1 tbsp oil. Sauté the shallots, ginger and chili in it. Add potatoes and carrots, sauté briefly. Add the star anise, raisins and broth and cook for about 8 minutes.
3. Heat the rest of the oil. Sear the meat in it for about 6 minutes. Take out and cut into slices. Pluck mint leaves. Mix rice with it. Serve with sweet potato vegetables and lamb.
600 kcal per person – fat 13 g – preparation approx. 45 minutes
The beautiful spice star is not only a decorative eye-catcher, it also combines a wide variety of aromas. Whole, crushed or ground, star anise is known to us as a Christmas spice. But it tastes good all year round. All varieties in the well-assorted spice rack.
Table of Contents
origin
Star anise grows on evergreen anise trees in Asia and Jamaica. The unripe fruit is picked by hand and dried in the sun.
the taste
The fennel and anise notes are reminiscent of liquorice. Star anise tastes intense, with a clear sharpness, but also a slightly sweet note.
use
The more intense whole fruit is suitable for soups, meat dishes and compotes. The powder is best used for baking .
Application in medicine
In Traditional Chinese Medicine (TCM), star anise is a recognized remedy for loosening phlegm in the respiratory tract. Test it: Pour 1 teaspoon of star anise, crushed in a mortar, with 1 cup of boiling water, let stand for 10-15 minutes, sweeten to taste.
