樱桃是一种很棒的零食,很容易让人忘记用它们做饭也很有趣。这种饱满的小水果富含维生素C和钾等营养物质。它还含有适量的酸甜,你可以用它来搭配沙拉、冰沙和甜点等任何食物。
现在我们正处于樱桃的旺季,这是充分利用这种水果的最佳时机。这里有一些用樱桃做的甜味和咸味菜肴。
樱桃华尔道夫沙拉由主厨Juliano Rodrigues,行政总厨,Out Of The Blue和Deli by The Blue
材料:1/4杯苹果丁2汤匙烤核桃1/3杯去籽新鲜樱桃1/4杯混合甜椒丁2根芹菜排骨丁1汤匙柠檬汁适量盐
调味料:1 / 4杯蛋黄酱2汤匙酸奶油1汤匙蜂蜜1颗卷心莴苣/长叶莴苣适量盐
产品说明:1。除了烤核桃外,把所有用来做沙拉的材料混合起来。将沙拉冷藏30分钟。2.把所有用来做调料的原料混合起来。3.在一个碗里,把沙拉和准备好的调味汁一起搅拌。4.把沙拉放在生菜叶上,用烤核桃装饰。
Cherry Rasam作者:Srividhya Gopalakrishnan,美食博主和作家
材料:15个樱桃再加3个装饰1/2茶匙孜然粉1/2茶匙红辣椒粉1/8茶匙姜黄粉2茶匙盐1茶匙磨碎的胡椒粉4瓣蒜瓣碎5到6片咖喱叶1/4杯香菜3杯水
回火:1茶匙未融化的酥油,1茶匙孜然籽
产品说明:1。把樱桃洗干净,去掉梗。把樱桃拍干,去核。2.把5个樱桃切成小块,剩下的10个樱桃粗略地磨碎,不加任何水。3.在平底锅里加入樱桃碎,切好的樱桃,孜然粉,红辣椒粉,姜黄粉,盐,胡椒粉,蒜瓣碎。4.加入两杯水,充分搅拌。5. Now bring this mix to a boil over medium heat. Add the curry leaves, half of the cilantro and remaining one cup of water. Mix well. 6. Reduce the heat to medium-low and simmer the rasam until it becomes frothy on top. Then turn off the heat. 7. In a separate tempering pan, melt the ghee. When the ghee is hot, add the cumin seeds and fry for 10 to 15 seconds. Add this tempering to the rasam immediately and also add the remaining cilantro. Cover the rasam and let the flavours infuse for five to 10 minutes. 8. Finally, add two to three pitted cherries to garnish and serve hot as a soup or along with rice.