RAISINS IN BALSAMICO
- 150 grams of raisins
- 150 ml balsamic vinegar
- 3 tbsp brown sugar
Boil 150 g raisins in 150 ml balsamic vinegar and 3 tablespoons brown sugar and reduce by half. Allow to cool and pour into a bottle or sealable jar. Goes well with fried poultry or cheese, such as picandou with coarsely ground pepper.
Table of Contents
Spiced rice with raisins
- 10 g Basmati Journey
- 1 tsp oil
- 1 cinnamon stick
- Curry
- grated cumin
- 50 grams of raisins
- 200ml of water
- salt
Braise 10 g basmati rice in 1 tsp oil. Add 1 cinnamon stick, curry powder, grated cumin and 50 g raisins, mix well. Boil with 200 ml of water and salt for 10 minutes. Goes well with stewed vegetables , grilled chicken.
Bratapfel
- 2 large apples (e.g. Boskop)
- 2 tsp raisins
- 1 tsp sugar
- 1 tsp chopped hazelnuts
- 1 pinch of cinnamon
- 1 tbsp diced raw marzipan
Cut out the casing from 2 large apples (e.g. Boskop). Mix 2 teaspoons of raisins with 1 teaspoon of sugar, 1 teaspoon of chopped hazelnuts, a pinch of cinnamon and 1 tablespoon of diced raw marzipan and fill the apples with it. Bake in a preheated oven at 200 degrees for 15 minutes.
Lightning Raisin Bun
- 250 g wholemeal flour
- 250 g low-fat quark
- 1⁄2 bag of baking powder
- 2 Eggs
- 1 pinch of salt
- 150 grams of raisins
Knead 250 g wholemeal flour, 250 g low-fat quark, 1⁄2 bag of baking powder, 2 eggs, 1 pinch of salt and 150 g raisins with the hand mixer. Form dough into buns. Bake at 200 degrees (convection: 180) on baking paper for 20 minutes.
