You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
276 K 4.8/5 (113 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: Pains briochés aux raisins, Chocolate cereal bars, Soft apple cookies, Benoîton, Moist cereal bars, ... See them all 20
Other recipes you may also like
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.14 M 13.4 45 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020339 K4.8 30 min.
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment. It is possible to use ordinary
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018241 K4 50 min.
Verbena flan
In this recipe, a delicious variation on the Parisian flan with verbena, you'll see that the delicate taste of verbena goes very well with the slightly creamy sweetness of the flan. September 17th 202325 K 3 hours 25 min.