Until the nineteenth century, jelly was cooked on the basis of oat flour. Later in the post-Soviet space berry and fruit jelly became popular, recipes of which are known a lot, its popularity is due to the spread of cheap ways of obtaining starches from potatoes, corn and other cultivated plants.
The general idea of making jelly
One or more products are used as the main flavoring ingredients, the other component is starch, it serves as a filler and thickener. In the preparation of some unsweetened kissels, starch (as a separate component) is not necessary, there is enough of those starchy substances that are contained in the main product.
Depending on the main ingredients and the amount of starch added, jelly can be a drink, a dessert or an independent second course. Also, jelly can be used as a sweet gravy or as a component of complex compound confectionery dishes. The use of some types of jelly can have a curative effect, which is widely used in domestic dietetics.
Recipe for cranberry jelly with starch from frozen berries
Ingredients:
- frozen cranberries and / or other berries - 400 g;
- water - about 1.5 liters;
- water boiled cold - 0.5 liters;
- starch (preferably potato) - 4-5 st. spoons;
- sugar - 2-5 tbsp. spoons or to taste.
Preparation
Cranberries are thawed in a working bowl (can be used and unfrozen), wipe through a sieve and squeeze the juice through a clean gauze flap or other convenient method. Fill cranberry cake in a bowl of 0.5 liters of water, wash, squeeze and mix again with the juice. In the resulting mixture, we dissolve the starch. Filter through a frequent sieve or gauze, so that there are no lumps.
Water (about 1.5 liters) is boiled in a saucepan with sugar on minimal fire for about 3 minutes. We pour starch-cranberry solution, mix it, bring it to a boil and boil for 1 minute no more (so that vitamin C and other useful substances contained in the juice are not destroyed ). Kissel can be served in a warm or cold form, if you increase the amount of starch, it will become thick and can be eaten with a spoon. To a liquid jelly it is good to serve cookies, oatmeal, for example, almond, rye dry home biscuits or fresh crackers. Cranberry jelly is an excellent curative remedy for the prevention and treatment of colds, as well as a general rise in immunity. In general terms, following the same recipe, you can boil the jelly from a thick compote or syrup from jam .
Kissel from oatmeal - recipe
Over time, people re-think the culinary methods and technologies in a new way, new products appear, which is natural. This recipe is definitely different from the classic almost forgotten Russian, practiced since ancient times.
Ingredients:
- oat flakes (unsteamed) - 2 cups;
- honey floral - 2 tbsp. spoons;
- water - 8 glasses;
- salt - 2 pinch.
Preparation
Oat flakes (or sifted oat flour, or oatmeal) are poured into a saucepan and poured hot water. Stir thoroughly so that there are no lumps.
Lackily cover and leave the mixture for the night. If flakes were used, bring the blender to uniformity and
Alternatively, you can grind the dry flakes in flour (2 cups), pour 3-5 glasses of unsweetened live yogurt or kefir, leave for night or for a day. It is not necessary to cook, so it will be even more useful.
To a jelly from an oat flour it is possible to submit sour-milk products, tea, cocoa, a warm compote, coffee with milk. Very useful breakfast, an excellent preventative against gastrointestinal problems.