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By Culinary Sydfyn I got a chat with Gitte and Kim from Sorgenfri Specialities manzanillo olive of the products they import from Germany and Italy. Sorgenfri Specialities sell their products through their webhandel or in a variety of specialty shops across the country. I remember that I tasted their Tikka Masala and was wildly manzanillo olive impressed with how close it is a good homemade masala sauce. Gitte sent me some time ago a package with little variety of the products they sell.
The package contained fortunately a bottle Tikka Masala, which I already loved. In addition, a bottle of Sweet and Hotsauce, two small bottles of oil, respectively, lemon and chilli flavor, a glass Tapenade and a packet of pasta Maritati manzanillo olive from Italy.
My favorite is and will Tikka Masala sauce. Possibly I colored by the fact that I am very happy that Indian cuisine. But having said that, Tikka Masala sauce from Sorgenfri Specialities much like a home-made. The consistency is thick, manzanillo olive coarse chopped vegetables in. The aroma reminds manzanillo olive me of the same thing about Indian cuisine when the scent is masala hit a full-strength. The taste is beautiful with lots of masala flavor where the spices are not ground into powder, but rough ground manzanillo olive as you sense the spices. The sauce has a slight chilli strength, perhaps a little too mild for my taste. I have used the sauce instead of a chutney manzanillo olive to various rice dishes, or for example. grilled chicken with grilled vegetables, which I found it fit really well, without drowning out the chicken or the right.
Sweet and HOT sauce was really manzanillo olive a pleasant surprise, as it was far more HOT than Sweet. Right after my taste. I like Tikka Masala sauce primarily used it as a sauce on top of different Asian dishes where it is perfect. The taste is HOT outside, manzanillo olive to drown out the flavor of the sauce and the sweetness. I have used it in an Asian inspired wok right where it lost some of its strength when heated. But a few drips of law came back to life. The recipe for the Asian inspired wok right comes at a later date.
Gitte had also sent me some oils with orange and chilli flavor. Both oils I have used for grilled vegetables, which I both before manzanillo olive and after have turned the vegetables, for example. orange oil. I think that vegetables like peppers, squash and eggplant manzanillo olive that is cooked on the grill and tossed in both orange and chilie oil is perfect as an accompaniment to light meats like chicken or veal. You can also use the vegetables as antipasti with some bread and olives manzanillo olive to. The taste is light orange manzanillo olive and chilli, which complements the vegetables very well.
Tapenade alla Toscana also followed with. It is very oily in it, I find that the flavor of the coarsely chopped green olives and garlic in olive oil taste disappears. manzanillo olive I have used it both on top of something really good bread and antipasti dishes. The bread is unfortunately too wet by oil.
In the end, there was also a bag of white durum pasta. For once I followed the instructions on the bag where the cooking time was set to 18 minutes. This must be a pressure error as the paste partly overcooked. If it gets around. 7-10 minutes, enough is enough, and then tossed in a delicious orange and chilli manzanillo olive oil.
Pickling manzanillo olive and Conservation
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