The first September number of The Minuette Foodzine e-magazine has arrived (Stiglo je prvo septembarsko izdanje The Minuette Foodzine e-magazina)

🍂📖 September brings the transition from summer to warm autumn tastes, a return to the school routine and the first preparations for colder days.

 In the first number, you will find: 

📜 Story of the month and Archives:

A short touching story from the kitchen and 3 forgotten recipes from the old archive

🍏 September on a plate:

What is currently the freshest of fruits and vegetables, ideas for cooking with ingredients and great pairs of tastes

💡 Useful tips:

Short practical tips for successful winter preparation

Roasted carrots with cardamom (Pecena sargarepa sa kardamomom)

A simple autumn side dish of roasted carrots with the warm and aromatic taste of cardamom and a mild sweet-sour note of honey, maple or agave syrup and lemon juice.

Tags: side dishes, vegetarian recipes, vegan recipes.

Preparation time: 20 minutes.

Total time: 50 minutes - 1 hour 5 minutes.

Ingredients:

• 500 g of carrots 
• 1 ½ teaspoons of ground cardamom
• 1 tablespoon of olive oil
• 1 teaspoon of honey or maple syrup or agave syrup
• 1 teaspoon of lemon juice
• ½ teaspoon of salt
• ¼ teaspoon of black pepper

Preparation:

1. Heat the oven to 200°C (392°F).

2. Peel the carrots and cut them in half lengthwise. If it is large, cut it into quarters.

Quick tip #3: Should you skim off the foam while the chicken is cooking? (Brzi savet #3: Da li treba sakupljati penu dok se kuva piletina?)

Yes and no. It depends on how you like your soup.

The brownish foam that appears when you cook chicken meat is mostly a mixture:

• proteins from meat, especially myoglobin and other soluble proteins
• small particles of protein and tissue that come out of the meat during heating

When the water is heated, these proteins coagulate and come to the surface, where they combine with the water and create grayish, white or brownish foam.