Dust the puddingwith cinnamon before serving. Finally add raisins and stir to combine. Put the water, rice, and cinnamon stick in a medium saucepan over medium-high heat
raisins. smoked bacon. 5 Beat down on a table and put in an oiled bowl and cover with a damp cloth. 6 Set aside for an hour. 7 Roll out the dough with a rolling pin. 8 Coat with butter. 9 Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up). 10 Roll it up like a swiss roll and brush the"tongue" with some egg to seal it. 14 Sprinkle with water and heat up on a low heat before serving
Están muy ricas, son prácticas para comer fuera de casa y aunque se tarda un rato en prepararlas, aguantan bien y se pueden hacer en grandescantidades para desayunar durante varios días
Traslade la mitad de su pan remojado en el molde preparado y cubra con las pasas. Cubra las pasascon el whisky y déjelas en el mostrador de la cocina durante la noche
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Many creative cooks of the day came up withideas such as this one using basic ingredients you would normally have in your kitchen – bread, milk, and sugar
It's a sweet and salty bread, madewith ham, bacon, green olives and raisins. With a slightly sweet dough, stuffed with pork ham, bacon, olives and raisins, this bread is a perfect mix between sweet and savory, showing undoubtedly a very marked trait from the rich culinary culture of Venezuela
Grease a baking sheet with butter and place the bread on the sheet. First, it was only madewith ham filling, then some other fillings where added including walnuts, almonds and even capers, until it became the version that we know today
Venezuelan Cooking | Creating and finding authentic Venezuelan flavor in the US.
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