http___www.kuchniaiwino.eu_hr_2021_10_27_juhe-s-dodatkom-vina__1.xml
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Kitchen and wine Ten, who went to a lot of trouble, to make wine from fruits and berries, he will not only want to drink them, but will use them as a special type of ingredient in dishes, improving their taste. I chose a few dishes here, typical of wine-growing regions, and such, which I tried myself and I like very much. Of course, this is just a choice, but most of all it is supposed to be an inspiration. There is a basic rule when preparing dishes with the addition of wine: sweet and heavy dessert wines (for example, strawberry or raspberry) they are especially suitable as an addition to desserts – soul, creams and jellies. On the other hand, dry wines can be added to spicy soups, sauces or marinades. All recipes are for two people. Soups with the addition of wine Wine soup with croutons of white bread 1/4 liters of broth heavy cream 1/8 liter of white grape wine diced white bread 2 yolks some cinnamon Heat the broth with the wine. 2 Whip the yolks with the cream and combine with the soup (the soup must not be too hot). Whisk the whole with a whisk for so long, until the soup is cream-like. Meanwhile, make the bread croutons. Season the soup with salt and pepper, put on plates and sprinkle with a little cinnamon. Sweet currant wine soup 1/2 liter of currant wine 80 – 100 g of sugar 60 g sago some orange peel Heat up the wine, add sugar and sago, do not cook! Then add the cinnamon and orange zest and wait, until the sago melts. Possibly add sugar. Serve hot. Wine soup made from apples or pears 1/2 liter of wine from apples or pears 2 haha 80-100 g of sugar cinnamon lemon peel butter water diced white bread Make a roux with a teaspoon of flour and a little butter and spread it with a little water. Add eggs, sugar, cinnamon and lemon zest and beat with a foam whisk. Then add the wine and heat the soup carefully. Finally add 1/2 spoons of butter. Serve the soup with croutons of white bread.
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Kuhinja i vino Deset, koji se mnogo mučio, da se od voća i bobica pravi vino, neće ih samo htjeti popiti, ali će ih koristiti kao posebnu vrstu sastojka u jelima, poboljšanje njihovog okusa. Ovdje sam odabrao nekoliko jela, tipično za vinorodne krajeve, i tako, koju sam i sama isprobala i jako mi se sviđa. Naravno, ovo je samo izbor, ali prije svega to bi trebala biti inspiracija. Kod pripreme jela s dodatkom vina postoji osnovno pravilo: slatka i teška desertna vina (na primjer, jagoda ili malina) posebno su prikladni kao dodatak desertima – duša, kreme i želei. S druge strane, suha vina mogu se dodati začinjenim juhama, umaci ili marinade. Svi recepti su za dvije osobe. Juhe s dodatkom vina Vinska juha s krutonima od bijelog kruha 1/4 litara juhe teška krema 1/8 litru bijelog vina od grožđa bijeli kruh narezan na kockice 2 žumanjci malo cimeta Zagrijte juhu s vinom. 2 Žumanjke umutiti sa vrhnjem i sjediniti sa juhom (juha ne smije biti prevruća). Toliko dugo sve tucite pjenjačom za pjenu, dok juha ne bude kremasta. Za to vrijeme napravite krutone od peciva. Juhu začinite solju i paprom, stavite na tanjure i pospite s malo cimeta. Slatka juha od ribizla 1/2 litru vina od ribizla 80 – 100 g šećera 60 g sago malo narančine kore Zagrijte vino, dodati šećer i sago, ne kuhati! Zatim dodajte cimet i koricu naranče i pričekajte, dok se sago ne otopi. Eventualno dodati šećer. Poslužite vruće. Vinska juha od jabuka ili krušaka 1/2 litru vina od jabuke ili kruške 2 lol 80-100 g šećera cimet limunova kora maslac voda bijeli kruh narezan na kockice Od žličice brašna i malo maslaca izradite roux te ga premažite s malo vode. Dodajte jaja, šećer, cimet i koricu limuna te istucite pjenjačom. Zatim dodajte vino i pažljivo zagrijte juhu. Na kraju dodajte 1/2 žlice maslaca. Juhu poslužite s krutonima od bijelog kruha.