(Min\u00e4h\u00e4n suosin vain helppoja ja nopeita ohjeita koska en jaksa viett\u00e4\u00e4 puolta p\u00e4iv\u00e4\u00e4 keitti\u00f6ss\u00e4.)<\/strong> <\/span><\/p>\nRaparperisiirappi<\/strong><\/span>
\nn. 1-2 kg alkukes\u00e4n raparperin varsia
\n4 dl sokeria
\n2-3 dl vett\u00e4<\/p>\nMaustamiseen:
\nvaniljatanko
\ntuoretta minttua
\nkanelitanko
\ntms.<\/p>\n
Pese ja pilko raparperit. Ota iso kattila ja kaada raparperit, vesi ja sokerit sinne. Keit\u00e4 miedolla l\u00e4mm\u00f6ll\u00e4 kunnes raparperit pehmenev\u00e4t ja niist\u00e4 irtoaa nestett\u00e4. Siivil\u00f6i neste ja kaada se takaisin kattilaan. Keittele lient\u00e4 kasaan jonkin aikaa vaniljatangon tai kanelitangon kanssa. Jotkut tykk\u00e4\u00e4v\u00e4t lis\u00e4t\u00e4 t\u00e4ss\u00e4 vaiheessa sitruunaa. Muitakin mieleisi\u00e4 mausteita voi k\u00e4ytt\u00e4\u00e4. Loppukes\u00e4st\u00e4 joukkoon voi lis\u00e4t\u00e4 my\u00f6s mansikkaa. J\u00e4\u00e4hdyt\u00e4 ja pullota. S\u00e4ilytet\u00e4\u00e4n j\u00e4\u00e4kaapissa. Keitt\u00e4misest\u00e4 j\u00e4\u00e4neen raparperim\u00e4skin voi k\u00e4ytt\u00e4\u00e4 hillona tai valmistaa siit\u00e4 vaikka kotiviini\u00e4.<\/p>\n
IN ENGLISH<\/strong><\/span>
\nHave you ever thought about flavours and tastes? I mean the different ways how people taste and what kind of tastes they tolerate? I love everything sour. The kind of stuff that someone described with words “your lips get sucked to the back of your scull”. If I eat apple, it has to be sour. I love sour milk products and chinese sweet and sour sauce. Hubby can’t stand sour at all. He skips yoghurts, sweet and sour sauces and sour fruits and berries. Finnish apple pie is way too sour for him so you can guess what he said about rhubarb pie. So rhubarb more for me.<\/p>\nI bought some rhubarb from Ahlman farm shop and made lovely syrup. It is at it’s best fresh when still little warm, poured ontop of\u00a0 bisquit crumbs and vanilla ice cream, but it also works lovely as juice if you add little bit of water. I’ve also heard it goes nicely with brie cheese. And making it is super easy. (I do only easy and quick recipes because I can’t be arsed to spend half a day in the kitchen.)<\/strong><\/span><\/p>\nRhubarb syrup<\/strong><\/span>
\nabout 1-2 kg of early summer rhubarb
\n4 dl of sugar
\n2-3 dl of water<\/p>\nFlavouring:
\nvanillapod
\nfresh mint
\ncinnamon stick
\netc.<\/p>\n
Wash and chop rhubarbs. Take large pan and pour water, rhubarb and sugar in. Bring to boil and simmer slowly until rhubarbs are soft and liquid is separated. Pour through siv and then back to the pan. Allow to simmer awhile with vanilla pod or cinnamon stick. Some people like to add some lemon at this point. You can also use other spices to your likings. Later in the summer strawberries add nice flavour aswell. Cool and pour into jar or bottle. Store in fridge. The leftover rhubarb mash you can use as jam or for homemade wine.<\/p>\n
![\"rhubarb\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2013\/06\/rhubarb.jpg?resize=450%2C675\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Oletteko koskaan miettineet makuja? Tarkoitan sit\u00e4 miten eri tavoin ihmiset maistavat makuja ja millaisia makuja he siet\u00e4v\u00e4t. Itse pid\u00e4n hirve\u00e4sti happamista mauista. Sellaisista joita yksi tuttu kuvaili sanoilla “huulet imeytyv\u00e4t takaraivoon”. Jos sy\u00f6n omenaa sen on oltava hapanta mieluummin kuin makeaa. Pid\u00e4n kovasti hapanmaitotuotteista ja kiinalaisen keitti\u00f6n hapanimel\u00e4kastike on suosikkini. Is\u00e4nt\u00e4 taas ei voi lainkaan… <\/p>\n
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