This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
283 K 4.8/5 (115 reviews)
40 min.
Easy
0.50 €
100 g
1 IngredientLast modified on: February 21th 2011
For 100 g, you will need:
- 1
100 g raisins - Total weight: 100 grams
Times for this recipe
Preparation: 15 min.
Resting: 20 min.
Cooking: 5 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Its preferable to soak them 4 - 5 minutes in boiling water, during which they will swell.
Stage 2 - ⌛ 1 min.
Then cool under cold water.
Stage 3 - ⌛ 5 min.
And finally dry them on absorbant paper.
Stage 4 - ⌛ 5 min.
Remove any small stalks that remain.
Stage 5 - ⌛ 20 min.
You can also soak them for about 20 minutes in rum, or other alcohol of your choice.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
How much will it cost?
- For 100 g : 0.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Raisins
Like these other recipes: Raisin breads (pains aux raisins), Panettone, Dublin fruit scones, Indian rice pudding, Caramel semolina pudding with raisins, ... See them all 20
Other recipes you may also like
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below). April 17th 2022267 K 34.7 2 hours 30 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018416 K5 40 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.11 M 364.7 5 hours 6 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Smoked salmon sacristains
Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif. February 21th 2011244 K 33.7 1 hour 30 min.