Calorie content of brushwood with powdered sugar. Brushwood: calorie content, step-by-step recipe. Product proportions. How many grams

Properties of brushwood cookies

How much do brushwood cookies cost (average price per 1 kg)?

Moscow and Moscow region.

50 rub.

Brushwood cookies are an incredibly tasty and satisfying delicacy that is known to almost every person in our country. Khvost is considered a rather unpretentious, but at the same time very original dessert, the preparation of which was given attention even in home economics lessons at school.

One of the main advantages of brushwood cookies is its low cost and simplicity of the ingredients used, which is why this delicious dessert was so popular in times of shortage. By the way, this does not at all affect the taste of brushwood cookies - according to this criterion, it can leave many more intricate desserts far behind. When properly prepared, the brushwood turns out airy, almost weightless.

The secret to delicious brushwood cookies is the use of properly selected oil for frying. Thus, it is recommended to fry brushwood in anhydrous fats - pork fat, ghee or regular refined vegetable oil. To prevent brushwood cookies from turning out bitter, you should always remove pieces of dough from the oil that always remain in the pan. Before serving, the finished brushwood can be poured with condensed milk, honey or sprinkled with powdered sugar.

Worcestershire sauce recipe

• Time: 3 weeks.
• Number of servings: 400 ml.
• Difficulty: medium.

The classic Worcestershire recipe has 17 different ingredients. The recipe uses molasses (industrial molasses), but it can be replaced with burnt sugar.

Ingredients:

• white vinegar – 400 ml;
• molasses (treacle) – 100 ml;
• soy sauce – 100 ml;
• tamarind concentrate – 2 tbsp;
• mustard (seeds) – 3 tbsp. l.;
• black peppercorns – 1 tsp;
• sea ​​salt – 3 tbsp. l.;
• cloves – 1 tsp;
• curry – 1/6 tsp;
• cardamom – 1/6 tsp;
• chili – 4 pods;
• garlic – 3 cloves;
• anchovies – 3 pcs.;
• onions – 1 pc.;
• ginger root – 25 g;
• cinnamon – 1 stick;
• sugar – 100 g.

Cooking method:

1. Combine molasses, vinegar, soy sauce, mustard, tamarind, salt, black pepper, curry powder, cloves, peeled chilies, cardamom, cinnamon, peeled garlic, anchovy fillets, peeled and chopped onion, and ginger in a medium saucepan.
2. Bring the mixture to a boil over high heat, then reduce the gas and simmer for 10 minutes.
3. In a separate saucepan or frying pan, melt the sugar over medium heat until caramelized, this process will take about 5 minutes.
4. Pour caramelized sugar into the boiling mixture, stir everything with a whisk, and boil for another 5 minutes.
5. Let the Worcestershire sauce cool, pour it into a clean glass jar with a tight lid, and refrigerate for 3 weeks.
6. After the specified time, strain the Worcestershire through a fine sieve and return to the jar.
7. Store on the refrigerator shelf for up to 8 months, use as needed.

Types of brushwood

All types of brushwood can be divided, first of all, depending on the ingredients used in preparation. This is how you get simple unleavened brushwood (on water), cottage cheese, on kefir or milk.

In addition, brushwood is prepared from dough of different consistency, which can be divided into liquid and stiff. Based on the first cookie, brushwood is prepared only in a special baking dish, which is why most often this crispy delicacy is made from hard dough.

Depending on the shape of the finished product, you can also get different types of brushwood: for example, traditional inverted diamonds or simple plates. Masters in this business prepare brushwood in the form of roses, for which thinly rolled dough is cut into circles, which are fastened into a flower.

In addition, another type of brushwood includes another confectionery product - teiglah or balls in honey. It is a kind of cookie based on brushwood dough, which is cooked in sugar syrup.

Worcestershire sauce recipes

Assuming that it is better to create a “fake” sauce, or its analogues, with your own hands than to buy it, we will offer you several recipes, the creators of which claim that the taste of their sauce differs from the original only in the absence of two years of aging in the basement.

To make Worcestershire sauce at home, you will need an accurate kitchen scale and endless patience.

You may also have trouble finding some of the products included in it. However, you understand that you are not preparing the original, so feel free to introduce substitutions. For example, it would be appropriate to use sprat or herring instead of anchovies, Mascarpone cheese instead of heavy cream, wine instead of balsamic vinegar, and black olives instead of capers.

Home "Worchester"

Prepare:

• onion - 1 pc.
• garlic - 2 cloves
• chili pepper - 4 pcs.
• vinegar - 2 tbsp.
• soy sauce - 1 tbsp.
• sugar - 0.5 tbsp.
• kosher (or rock) salt - 3 tbsp. l.
• molasses - 0.5 tbsp.
• ginger (fresh) - 25 gr.
• cinnamon - 1 stick
• cardamom - 5 pods
• mustard (in seeds) – 3 tbsp.
• curry (powder) – 0.5 tsp.
• cloves - 1 tsp.

You need to prepare it like this:

1. Peel the onion, garlic and ginger and chop finely. Cut the chili in half, remove the seeds, and chop the cardamom.
2. Mix all ingredients, except granulated sugar, and cook over medium heat until the first signs of boiling appear. Reduce heat and simmer for about 10 minutes.
3. Place the sugar in a dry frying pan and melt until it turns into brown caramel, then add it to the sauce and simmer for another 5 minutes.
4. Remove the sauce from the stove and pass through a fine sieve (gauze), pour into jars for storage. After cooling, transfer to a cool place (refrigerator) for storage. He can stay here for 7-8 months.

Consume by adding 2-5 drops to a dish of meat, vegetables or fish.

Home "Worchester"

Prepare:

• anchovies – 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• tamarind (paste) - 0.5-1 tbsp. l.
• soy sauce - 125 ml
• chili pepper (red hot), powder - 0.5 tsp.
• vinegar essence - 2 tbsp.
• salt - based on taste
• sugar - 0.5 tbsp.
• ginger (fresh pulp or ground) - 1 tsp.
• cinnamon - 0.5 tsp. powder or 1 stick
• cardamom (powder) – 0.5 tsp.
• curry (powder) – 0.5 tsp.
• white mustard (in seeds) – 2 tbsp.
• black pepper (peas) - 1 tsp.
• cloves - 1 tsp.

You need to prepare it like this:

1. Peel the onion and add acetic acid.
2. After half an hour, remove the onion and finely chop.
3. Grind the garlic with a press (garlic press) and sprinkle with vinegar.
4. Place onions, garlic, cloves, peppers, ginger and cardamom in a gauze bag. It's good to tie this creation.
5. Pour soy sauce and vinegar essence, diluted with water to 6%, into the pan. Pour sugar into the liquid and add a bag of spices and tamarind.
6. Boil the mixture over low heat for half an hour. At this time, you need to chop the anchovy extremely finely, grind it with the curry, add salt and a small amount of water until you get a liquid mass, which you immediately add to the saucepan with the future sauce.
7. After 30 minutes of cooking, move the bag into a glass container (or a jar) and fill it with sauce from the saucepan. When the composition has cooled, the jar should be closed and placed in the refrigerator for a week. Every day you need to open the sauce and squeeze out the bag.
8. After a week, throw away the bag and strain the sauce into glass storage containers. The sauce should only be stored in the refrigerator.

Homemade Worcestershire sauce

This sauce is ideally close to the original, but it has one drawback - it is prepared in a minimum dose - 10 kg. After studying the components of the recipe, you will understand why. It is composed on the basis of the components indicated on the sauce label and is adapted for making at home.

Prepare:

• anchovies or spicy sardellas – 190 gr.
• celery – 80 gr.
• horseradish – 40 gr.
• water – 3 liters
• dessert wine (for example, Tokay) or port – 760 gr.
• malt vinegar, 10% – 2.3 liters
• tamarind – 570 gr.
• tomato paste – 950 gr.
• meat broth boiled to a jelly state, low-fat and clarified (aspic) – 70 g.
• lemon – 190 gr.
• meat extract – 80 gr.
• walnut extract - 190 gr.
• tarragon extract (vinegar tincture) – 10 g.
• champignon extract-decoction - 570 gr.
• chili pepper extract - 340 gr.
• chili pepper (piece) – 1 gr.
• allspice – 4 gr.
• black pepper (ground into powder) – 80 gr.
• curry (powder) – 100 gr.
• nutmeg powder – 4 gr.
• ginger (fresh grated pulp or ground) – 1 gr.
• bay leaf (piece) – 1 gr.
• salt – 230 gr.
• granulated sugar – 230 gr.
• burnt sugar (melted) – 19 gr.

You need to prepare it like this:

1. We prepare all the components, weigh what is cleaned and cut - peel, chop, squeeze the juice out of the lemon.
2. Place all ingredients, except burnt sugar, in a heat-resistant container (pour in water carefully at the very end) and boil for about 15 minutes after boiling.
3. Add the burnt sugar, melted in a frying pan, while still warm and sticky, into the sauce and simmer for another 5 minutes.
4. Remove the sauce from the heat and strain through a fine sieve (gauze), pour into jars for storage.

Worcestershire sauce should be stored in the refrigerator and consumed by adding 2-6 drops to any savory dish.

Why is a homemade Caesar different from a restaurant one? The secret is Worcestershire sauce, a unique English seasoning that is added to salad dressing to make it unique.

It has many names - Worcestershire, Worcestershire, Worcestershire, Worcestershire sauce. The taste is sweet and sour, and thanks to the unusual combination of more than 30 ingredients, it is spicy and unlike anything else.

Although Worcestershire sauce has gained unprecedented popularity, it is not so easy to find a natural product even in large supermarkets.

Most often, it is passed off as an ordinary fake, only vaguely reminiscent of an exquisite seasoning.

And sometimes you just don’t want to spend a fortune on a treasured bottle, because just a few drops of the concentrated ingredient are enough to add zest to any dish. Therefore, lovers of restaurant dishes are often interested in whether Worcestershire sauce can be replaced.

What can you substitute for Worcestershire sauce?

No ingredient will give such an effect as Worcestershire. But you can still try to replace it. The taste of a salad dressing or marinade, for example, can be enhanced by:

• 9% or apple cider vinegar.
• Balsamic vinegar.
• Grated sour berries.
• Soy sauce.
• Mix balsamic with Thai sauce.
• A mixture of soy sauce and fish sauce.

Of course, such options are not even close to Worcestershire sauce, so some enthusiasts prepare their own seasoning, which, although not exactly, still resembles the original in taste and aroma. But keep in mind that this process is very labor-intensive and takes a lot of time.

How to make your own Worcestershire sauce:

• Place in double-folded gauze: 2 cloves of chopped garlic, sprinkle with 9% vinegar, 1 grated ginger root, 1 tsp. cloves, 0.5 cardamom, 1 tsp. black peppercorns, 2 pinches of red pepper, 3 tbsp. l. mustard seeds, 2 cinnamon sticks. Finely chop 1 onion and marinate in vinegar for 3 minutes, and then add to the rest of the ingredients.
• Pour 100 g of cold water into a saucepan, add 1.5 cups of vinegar and half a cup of soy sauce.
• Add a quarter cup of crushed tamarind and half of sugar. Mix thoroughly until all sugar grains have dissolved.
• Place a tightly tied bag into the water and boil, stirring occasionally, for about 30 minutes.
• At this time, finely chop 2 anchovies, add 0.5 tsp to them. dry curry, add a little water and place in the pan with the remaining ingredients, about 10 minutes before the end of cooking.
• After the time has passed, pour the resulting mixture into a convenient glass jar. Place the bag of spices there too.
• Place in a cool place and periodically remove the bag, squeeze its contents into the sauce and put it back. Repeat this procedure once a day.
• After 2 weeks, pour the sauce into a bottle, preferably a glass one, tightly cap it and put it in the refrigerator.

On a note!

If you have difficulty finding anchovies, replace them with sprat or sardella (spicy fish). Instead of vinegar, you can use lemon juice.

How to make Caesar dressing without Worcestershire

• Boil one poached egg. To do this, you need to boil water well, beat an egg without the shell into it and boil it for just a few seconds. The white will instantly coagulate.
• Place the boiled egg in a mixer bowl, add 2 tbsp. l. lemon juice, a quarter of mustard, a drop of Tabasco (the sauce is very spicy!). Start whisking, adding olive oil (3 tbsp) in a thin stream.
• Finely chop 3 anchovies, add to the bowl and whisk again.
• At the very end, pour in a quarter tsp. balsamic and a couple of drops of Thai fish sauce.
• Pour the finished sauce and add salt to taste.

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