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Currant — product description on

Currant appears in the lives of many with the advent of the cottage.

Currant bushes are the smell of summer, bright green leaves that gradually darken, clusters of berries ripening in any weather.

Heavy and dense — if it is black currant, small, almost weightless — if red or white.

Currant appears in the lives of many with the advent of the cottage.

Currant bushes are the smell of summer, bright green leaves that gradually darken, clusters of berries ripening in any weather.

Heavy and dense — if it is black currant, small, almost weightless — if red or white.

It’s hard to believe that the unshakeable, familiar, familiar berry can be a delicacy — but it is true: today, tiny cardboard trays with currants brought from Holland are sold in supermarkets for huge money, and in European restaurants a dessert with currants is an expensive pleasure.

Growing currants began in the middle of the XIV — early XV centuries in the countries of Western Europe, mainly as a medicinal plant. For medicinal purposes, used the buds, leaves and berries of currants. Currants are rich in ascorbic acid and vitamin P, contain tannins, pectin, vitamins and trace elements — iodine, manganese, iron, copper, cobalt, organic acids, sugars.

Currant buds and leaves contain essential oil, volatile production and ascorbic acid.

By the way, for the content of vitamin C, for example, black currant takes the first place among fruit and berry plants.

At the end of the 19th century, currants began to be actively cultivated for culinary purposes: they learned to make wine from currants.

By the way, black currant was more popular in Italy and France, and Holland and Southern Germany were the first to grow red currant.

In Russia, the currant appeared for the first time at monasteries and manor houses.

Attention: black currant can cause allergic reactions!

Currant can be prepared not only jam, currant is used for cooking a variety of dishes. Berries can be added to a salad of young beets, prepare the sauce for baked chicken breasts, stuff the fish with them, or prepare the sauce for it. Currants are great for cooking jelly, tea, fruit drinks and stewed fruit.

In addition, excellent cocktails are prepared with currants, both with and without alcohol.

In season, it’s good to start the day with a vitamin currant smoothie. To do this, take a glass of berries, one or two bananas, a spoonful of honey if desired, add a glass of milk or classic yogurt, kefir also fits, beat everything in a blender until smooth and a healthy nutritious drink is ready in a couple of minutes.

If desired, you can add a spoonful of oatmeal or bran.

If you prefer porridge in the morning, diversify it by adding a handful of fresh or frozen berries.

Try to cook a bright berry kuli, it can be served to a wide variety of desserts — from ice cream and pancakes to soufflé and panakotta.

You just need to chop the currants with fine sugar and a couple of teaspoons of lemon juice in a blender, rub through a sieve — and the sauce is ready, you can prepare it in advance and keep it in the refrigerator for 4-5 days.

A couple of spoons of such coolies to tea perfectly tones.

With currants you can get wonderful fragrant pies and muffins, which are also easy to prepare.

You will need shortbread or chopped dough, cover them with a baking dish, lay out the filling and close the top with a dough grill or a layer, making cuts in several places to release steam.

For the filling, take in half the currants with blueberries or raspberries, add sugar to taste, a tablespoon of starch and do not forget to add a teaspoon of cinnamon, it goes well with the berries.

If you are lucky and black currant grows in your garden, do not be lazy to pick a handful of leaves and add them to tea when brewing.

In addition to the wonderful aroma, you will get an excellent tonic.

Currants are beautifully stored frozen and practically do not lose useful properties, which means that you can enjoy this wonderful berry, regardless of the time of year.

If you decide to freeze the currants on your own, remember that the berries must be dry so that excess liquid does not deform them during freezing and subsequent defrosting.

Snacks, salads and blackcurrant main dishes do not often appear on our daily menu. .

Black currant desserts turn out just great, welcome at any time of the year! In the summer, in season.

Black currant is considered to be our native berry. Black currant bushes grow on.

Currants ripen in late July.

Excellent preparations come out of it: compotes, jam, marmalade. But

Growing currants began in the middle of the XIV — early XV centuries in Western Europe mainly.

Recipes with red currants — jelly, jam, desserts, sauces, soups, desserts, drinks, blanks.

What only black currant drinks are not prepared, and not only in home kitchens! For example, .

Black currant leaves have the same characteristic aroma as berries. Is it possible not.

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