For fish baked in a crust of coarse salt, obviously you

For fish baked in a crust of coarse salt, obviously you've heard. The same probably also meat cooked by the same method. But have you heard of apple baked in coarse sea salt? Neither had I, until recommend, when I saw the French broadcast telematin. Although musco olives I do not eat fish I know that with this method the raw material is cooked slowly and evenly through trapping of all the juices and nutrients. That's why I found very interesting adjustment musco olives for fruit. On top of the cunning mind went into a sack genuine, clean, coarse sea salt that sent us Mr. Manolis the summer Karpathos. Along with Anthony settled in the kitchen, I playing with the salt and he reading newspaper musco olives ...! He wants nor any philosophy nor any skill to get a milaraki cooked but crisp, rich delicious zoumaki scented cinnamon and slightly salty taste if you eat the peel. It is a really musco olives light gourmet dessert. All it requires musco olives is a large amount of coarse salt.
Apple baked in salt Half a kilo of coarse sea salt 1/2 teaspoon cinnamon 1 egg white some water Stir in salt cinnamon musco olives and white. With your hands, mix well, like I Knead until you see that the mixture becomes solid. If necessary add a little water.
Bake in preheated oven at 200 degrees for 15 minutes. When removing from the oven, the crust will harden much and you will have to break to expose the milaraki. If you want you can leave it to cook for 20 minutes, but personally I like to stay crisp and fragrant.
The candy that combines your perfect his creation has the feature that is slightly musco olives salty. Enough to tickle the palate. Very reminiscent of toffee baloo ... Salt butter caramel 160 g. sugar 80g. preferably salted butter 40g. cream 1 pinch salt (put more if you do not use salted butter) Put the sugar in a frying pan over high heat until melted.
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