Vanilla extract, vanilla essence or vanillin? Vanilla essence, extract, sugar, vanillin - what are the differences How to make vanilla essence from vanillin.

There is no scent in the world more delicious than vanilla. It is rich, full-bodied and warm. After saffron, vanilla is the most expensive spice and the most labor-intensive of all agricultural products.

- an aphrodisiac. It also has sedative properties (as an aromatic spice, vanilla is good for the nervous system, and has been shown to help reduce claustrophobic symptoms). Vanilla is rich in antioxidants. It helps reduce the amount of free radicals in the body that can cause cancer.

What can be made with vanilla pods? Most often they are: vanilla extract, vanilla essence, vanilla powder and vanilla sugar.

Do you want to know how to make vanilla extract? Homemade vanilla extract is prized for its rich, complex flavor and incredibly mellow aroma. There is simply no substitute here. Take your baked goods to a whole new level with this simple vanilla extract recipe.

Many of us are familiar with clear synthetic vanilla extract. The difference between natural and artificial extracts is simple: Real vanilla extract is made from vanilla beans, extracted using 35% alcohol - that's it! The transparent synthetic uses artificial flavors and harmful chemicals. Natural vanilla extract should be dark brown, the color of vanilla beans.

Using only two ingredients - vanilla pods and alcohol, you can create however you like. This takes a little patience as it takes a while for the alcohol to extract the flavor from the pods, but the excellent results deserve it.

What are the best vanilla pods to use?

You can use any vanilla pods, bearing in mind that different varieties and classes have their own unique properties.

Has a classic, strong taste, sweet and delicate aroma that is usually associated with vanilla. T aityan vanilla- subtly fruity and floral, while mexican vanilla tends to be soft and spicy, with hints of pink pepper flowers, with a faint tobacco aroma. You can mix different varieties together! Floral, fruity, cherry notes of the Tahitian variety are perfectly combined with the aristocratic scent of the Bourbon variety. Whether you create a simple vanilla extract or create your own blend, it depends on your taste!

(they are also called gourmet or prima) are considered high quality, they are excellent for preparing any dish (very moist, soft, plump, shiny), but for making vanilla extract and vanilla sugar Grade B pods are also ideal because they have a lower moisture content. Externally, they can be tough, cracked, and dry. Although their appearance is not as desirable as those of Grade A pods, they still contain a lot of vanilla aroma. Use whatever you have freely.

What alcohol should I use?

Vodka is colorless and tasteless - it is the most neutral alcohol for a pure vanilla flavor. You can also use bourbon, brandy or rum to create unique extracts, the aroma will be difficult, so first of all, you need to understand how you will use the extract and start with a small portion.

When making vanilla extract, there is no need to use high-grade alcohol. 40% alcohol will work just fine (commercial vanilla extracts typically contain 35%).

How long to insist?

Let the pods sit for at least one month, preferably a couple of months for a stronger flavor and aroma (plenty of time to explore a bunch of delicious baking recipes). When the extract is ready to use, the vanilla beans can be removed. If the vanilla beans remain in the bottle, the aroma will develop further like a fine wine (just make sure the pods are always submerged). The resulting luxury coffee color is unmatched and cannot be compared to what you can buy in the store. It's worth the wait. You can also use more ingredients to speed up the process. If you want to present the extract as a gift before the infusion is over, tell the addressee how many weeks it has ripened.

Homemade vanilla extract

Ingredients: 3 to 5 vanilla beans, 250 ml alcohol such as vodka, bourbon, brandy or rum.

Equipment: Cutting board and knife; a clean can or bottle; vials, bottles for packaging and storage (optional); small funnel (optional); coffee filter (optional).

Preparation:

Divide each vanilla pod in half lengthwise. If you want, you can leave a couple of centimeters uncut for a nicer look. If your jar or bottle is small, you can cut the pods into small pieces. Place the vanilla beans in a jar or bottle and cover with alcohol, making sure they are completely immersed. Close container tightly and shake well. Insist in a cool, dark place for at least one month, shaking occasionally. Try the extract and leave it for longer if you need a stronger aroma. If you like, you can remove the vanilla pods and pour the extract into nice bottles. Small specks of seeds can be a nice touch, but if you want a pure extract, you can strain it using a coffee filter. You can also leave the pods in the extract while using it. All of the flavor will eventually be extracted, so you can periodically add fresh pods, as well as pods from which you scrubbed seeds for use in other dishes.

How much extract should you put in baked goods? For example, to bake 12 muffins or muffins for 5-6 servings, it is recommended to use 1 teaspoon of the extract.

The question may arise: what is the difference between vanilla extract and vanilla essence? Historically, the term "essence" means a highly concentrated form of pure extract. So, using 2-3 times more vanilla pods per 1 liter of 35% alcohol, you will get the essence.

Used as a flavored sweetener for dough, it perfectly seasons tea, it can also be used as a finishing touch to make the top layer of cakes, pies and of course cookies fabulous. Vanilla sugar is also a great addition to homemade ice creams, jam, and whipped cream. Many people use it to sprinkle fresh fruit or add to coffee.

For gift making, add sugar to small snap-on jars or airtight bags. Cut the seeded pods into three pieces and add as many as you like to each gift. Attach a nice date tag.

There are several ways to make vanilla sugar.

1. You can dry the used vanilla pods and then use them to make lightly flavored vanilla sugar or flavored salt. By simply stacking the dried pods into a cute, cute jar of sugar, the hostess will get great help in flavoring tea or coffee when guests arrive unexpectedly.

2. Vanilla sugar will last forever if cooked in an airtight container or jar. You will need: 1 fresh vanilla pod, cut lengthwise, 1 kilogram of white sugar, a container with a lid. Pour sugar into a container and dab the vanilla into the sugar for maximum flavor distribution. Close the lid tightly and leave the jar in a cool, dark place for several weeks. Shake the jar every few days to distribute the natural flavors evenly. After the sugar is ready to use, continue to store the vanilla in it.

3. If you don't have naturally dried vanilla pods, there is another way to make vanilla sugar quickly and inexpensively. Bake the used pods with the fresh ones at 150 degrees for 20 minutes, until they are dry and brittle. Let them cool and then grind well in a coffee grinder. Pass leftovers through a sieve to remove any large pieces and combine powder in a bowl with white sugar. Try mixing one tablespoon of vanilla powder with 500 grams of white sugar - this is a good proportion to start with, but it can vary a lot according to your liking and intentions.

Feel free to experiment with different types of sugar. Brown sugar, muscovado, or turbinado would be good.

Vanilla powder.

For those who are not allowed to consume sugar, we offer three ways to make vanilla powder... If you have several naturally dried vanilla pods, take scissors, cut each pod into three to four pieces, place them in a coffee grinder, food processor, blender and grind until you are satisfied with the look and texture.

Second way good if you don't have the time and patience to dry the pods outdoors: preheat the oven to 140 ° C, bake 3-4 vanilla pods on a baking sheet for 30 minutes or until completely dry. Cool it down. Then, use your kitchen utensils to turn all the dried pods into a fine powder.

Third way: toasting. You are probably familiar with the idea of ​​toasting certain foods such as nuts, coconuts, oats, flour, etc. ... This is done to enhance the flavor, because when you fry something for a short period of time at a high temperature, the oils are inside the ingredient. are heated and released. Fat as a flavor enhancer and aroma carrier makes foods so damn delicious ... you probably know that. This cooking method takes literally 5 minutes from start to finish. Even a fashionable grinder is not necessary to obtain a fine powder, a pestle and mortar work wonders!

So, cut the length of the pod, then cut it into very small pieces. Put everything in a small skillet and grill over medium heat, stirring constantly until aroma appears (this will only take a minute or two). Transfer the toasted, crushed vanilla immediately to a mortar (spice grinder, coffee grinder). Grind to a friable powder. Use immediately, or store in an airtight bag or jar. This toasted vanilla powder will give your baked goods a great taste!

And more about vanilla powder: Vanilla powder is delicious as a sprinkle on many foods such as porridge, custard, ice cream, cakes, etc. Vanilla powder retains its taste better than liquid extract and does not require alcohol to evaporate and reduce flavor. It works well in recipes that won't add extra fluid. Vanilla powder dissolves easily in baked goods and liquids. This is a great way to use dried vanilla beans from which the seeds have been removed for other recipes. If you use vanilla powder instead of vanilla extract, you need to recalculate the amount indicated in the recipe. For example, if a recipe recommends 1 teaspoon of vanilla extract, use a quarter teaspoon of vanilla powder.

Based on our simple recipes, in the future you can cook great puddings, soufflés, compotes, preserves, biscuits and cakes. Vanilla is used in baked goods, drinks, custards, and even some savory foods like sauces or vanilla scrambled eggs. Vanilla in fresh strawberries with whipped cream is good. Vanilla is great not only in desserts, but also used in some hot drinks like tea, coffee or even milk.

Vanilla is introduced into the dough just before heat treatment; in puddings, soufflés, compotes, jam - immediately after their preparation, as well as in cold dishes. Biscuits and cakes are soaked in vanilla syrup after cooking.

The most characteristic and most popular flavor added to the dough is vanilla. A few drops of this essence can give a culinary masterpiece an unusual smell and taste.

The word "essence" in translation from Latin means "essence", "substance". In cooking, food essence is used, which is a concentrated extract that must be diluted with water before use.

Vanilla is an essential ingredient in many sugary foods, including cookies, cakes, ice cream, candy, and chocolate. It is also used in aromatherapy - candles, creams, salt, perfumes and incense. Vanilla is one of the varieties of orchids. Its pod secretes a substance called vanillin. The most valuable are vanilla beans grown in Madagascar or (formerly known as Bourbon) off the east coast of South Africa. It is vanilla essence that will be the best substitute for vanilla or its pod.

Some of you may be surprised, because why use an extract when there are fresh vanilla pods? And the answer is that one and the other do not serve the same purpose. Fresh pods must be dipped in liquid (milk, cream, syrup, etc.) to give off their flavor, so they can only be used in recipes that contain such ingredients (sauces, ice cream, or creams). And the vanilla essence is ready to use directly, without soaking. Moreover, it is stored much longer than the pods. It was first invented by the Aztecs, and it is she who is one of the most exquisite aromas that you cannot do without in the kitchen.

Vanilla essence can be made at home using alcohol or vodka and vanilla sticks. You can use any liquor or other beverage that contains at least 40% alcohol. Vodka is usually used because of its neutral taste, which gives the vanilla aroma. It is better to choose a pod flexible, but tough. Prepare a dark bottle. For 100 ml of vodka, you need one vanilla pod, cut lengthwise and chopped into small pieces. You can add 2-3 teaspoons of sugar. The contents of the bottle need to be shaken from time to time. The longer the bottle sits, the more aromatic the vanilla essence will turn out. Ideally, it takes 8 weeks to obtain the extract. This tincture is suitable for all sweet baked goods - the alcohol will evaporate, and only the smell of vanilla will remain.

Moreover, vanilla essence perfectly stores its taste in the refrigerator or in a cool dark place, in a separate closed container away from other spices and seasonings.

But what to do when you are already making cake dough and find that vanilla essence is missing in the house? What to replace and can you replace it? The answer to this question is yes, but with some caveat.

Vanilla offers a simplicity and purity of taste unlike other extracts. You can only replace it with other spices as a last resort. Consider, for example, If you are preparing lemon extract will be a suitable substitute. It is not neutral like vanilla and will taste different, but it will be a good substitute. Maple syrup, vanilla pod, or brandy are also adequate substitutes for essence. Note, however, that in addition to replacing the vanilla extract, you will be changing the recipe and the final aroma and flavor of the product.

If you are using maple syrup instead of vanilla essence, use a one to one ratio. If using a vanilla bean, use half for each tablespoon of the extract. If you are substituting alcohol for vanilla - cognac or liqueur - make sure the substitute does not compete with the rest of the ingredients in the recipe. Don't use more alcohol than you could use vanilla extract.

There is no scent in the world that is more unique and versatile for culinary purposes than vanilla. And there is no easier way to use this exotic and affordable scent than as an essence.

Who doesn't know the exquisite taste and aroma of vanilla buns? Vanilla essence gives a special refinement and subtle sweetish aroma to baked goods. The pods of this spice are used in the preparation of pastries, ice cream, cocktails, cake creams and puddings. In addition, vanilla essence is used not only in cooking, but also in perfumery, and is also widely used to flavor rooms.

What is vanilla?

Vanilla is a climbing plant of the orchid family. Vanilla sticks (the pods of this plant) usually reach 10-20 cm in length and have a curled shape. It is by the length of the pod that the quality of the spice is determined. There are several varieties of this spice. Among them, the following are considered the best: Mexican vanilla - the length of its pods reaches 25 cm, slightly smaller than the Ceylon and Bourbon varieties.

Vanilla sugar

This is regular granulated sugar or powdered vanilla. To give this aroma, a vanilla pod is placed in a container with sugar for a while, carefully closed and left for at least a week. During this time, the sugar is impregnated with a vanilla smell, after which the pods are removed.

Vanilla extract

It is a vanilla concentrate that is obtained by soaking vanilla sticks in alcohol. An alcoholic tincture of vanilla pods is used mainly for making cold desserts, as it does not tolerate high temperatures.

Vanilla essence

This is a kind of highly concentrated vanilla extract. It, like any other food essence, is used in baking and preparing many desserts. During its production, various synthetic components are added, so it is much cheaper than natural vanilla extract.

Vanilla powder

It is it that can be used for baking, since it is the only natural vanilla product that can tolerate heat treatment without loss. Vanilla powder is added to dough for buns, cookies and cakes. It is made by complete drying and subsequent grinding of vanilla pods.

Homemade vanilla extract

Unfortunately, not all food manufacturers can be trusted these days. The market is overflowing with various types of condiments. If you do not want to purchase a fake made of synthetic substances instead of natural vanilla extract, prepare this spice yourself. To do this, you will need rubbing alcohol and vanilla pods. For 120 ml of alcohol, you need to take 4-5 vanilla sticks. Then put the pods cut along the length in a glass bottle and pour alcohol. Close bottle tightly. Vanilla essence is infused for about a month in a dark place. After that, it can be used for several years, since it can be stored in the refrigerator for a very long time.

Useful Tips

Often vanilla essence is required to prepare a dish. How to replace this seasoning if it is not at hand? You can save your culinary masterpiece, for example, by adding vanilla sugar or powder to baked goods. To replace 25 g of essence, 2 g of vanilla powder or 40 g of vanilla sugar are taken. You can also use liqueur or brandy for this purpose.

Vanilla essence is a concentrated vanilla extract on alcohol. The reference product is obtained from dark, almost black pods with a smooth elastic surface with a light white bloom, infused with alcohol, strength from 40%.

Naturally, such a concentrated substance as vanilla essence has all the useful qualities inherent in vanilla fruits, since during aging the valuable components of vanilla fruits gradually turn into alcohol. As a result, the elixir:

• gives strength;
• activates the production of the "hormone of happiness";
• enhances concentration of attention;
• relieves nervousness;
• has a beneficial effect on libido.

The ready-made essence is used to make an original hand made soap or aroma candle, scented salts and even perfume. In this form, vanilla is excellent for its sedative properties.

The calorie content of the essence is 288 kcal, and its energy value will be:

• proteins - 0.06 g;
• carbohydrates - 0.06 g;
• fat - 12.65 g.

How to replace the essence

When using analogs, be sure to take into account that the concentration of the aromatic component in them is an order of magnitude less than that of the essence: literally two or three drops of strong liquid are similar to a pack of vanilla sugar.

There are a number of contraindications regarding the use of the product. The first is individual intolerance to vanilla, manifested in allergic reactions. The presence of alcohol also makes its own adjustments: the elixir cannot be used during pregnancy, lactation, children, and also during periods of antibiotic treatment. Even in small doses, this liquid can play a negative role in the life of the vehicle driver.

How to prepare essence at home

A handmade product guarantees naturalness and maximum benefits. To get high quality vanilla essence you need:

• pour alcohol (at least 40%) into a clean glass container, preferably dark in color, with a tightly screwed lid;
• vanilla pods are placed in it at the rate of 1 pod for every 100 g of liquid;
• the lid is closed, the dishes are placed in a dark cool place.

The vanilla essence will be ready in 2-3 months. The peak of exposure is 6 months. In the process of infusion, the bottle is shaken periodically (once every few days). Instead of alcohol, you can take another strong alcohol: cognac or brandy. It is believed that it is in combination with vanilla vodka that it is possible to maximize and show all the advantages of its aroma.

The pods can be cut to speed up the process. Then the fruit is cut lengthwise. Seeds are taken out of it with a knife and placed in alcohol. The peel is finely chopped and also placed in a bottle. The product will be ready in 4-5 days. The liquid is filtered. The whole fruit is placed in the purified tincture (both for beauty and to continue the aging process).

Traditionally, vanilla essence is used in the manufacture of a variety of desserts and pastries: biscuits and muffins, muffins and puddings, ice cream and cocktails. One drop of the fragrant liquid makes any of the foods much tastier. Vanilla essence is enriched with meat and vegetables, coffee, tea, cocoa and alcoholic cocktails.

Important: the basis of the product is alcohol, which instantly evaporates under the influence of high temperatures, therefore this elixir is added to ready-made, already cooled dishes.

Vanilla essence has a long shelf life and versatility: just a couple of drops are enough to fill the house with enchanting aromas.

Sometimes you read a recipe, and you lose heart ... Fennel, capers, anchovies, mascarpone, coconut milk, mirin - what is it and where to get it all?

And we often put off the coveted recipe with a sigh of disappointment: either you need to go to a distant supermarket for an ingredient, or the price for it hovers in the clouds. However, there is nothing in the world that is irreplaceable! Let's try to cheat a little.

Anchovies

The funny thing is that many people still confuse them with gherkins or pickles - small, young cucumbers. In fact, anchovies (Latin Engraulidae) are a family of fish of the herring order.

The notorious anchovy often annoys the eyes of housewives in meat and chicken pates, various salads. In meat dishes, anchovy gives a slightly noticeable flavor. You can replace it with a sprat of a spicy salting, and if you need a light tone, then it can be completely ordinary, worker-peasant. Alternatively, replace the anchovy with Thai or Vietnamese fish sauce. It is possible, however, that there will be no problems with the latter. But it is cheaper for sure.

Mascarpone cheese

In fact, mascarpone is not cheese at all, but rather creamy yogurt. It is prepared from fresh high-fat cream: lemon juice or white wine vinegar is added to heavy cream and slowly heated.

The mascarpone cream is made from the milk of cows that have been fed only fresh flowers and grass. Mascarpone is very high in calories - 450 kcal per 100 g. Traditionally, this delicate cream cheese is perceived as a dessert. The most popular dish with mascarpone is the Tiramisu dessert.

You can buy mascarpone in supermarkets or in specialized stores of Italian products. True, it is not cheap. You can replace it with either fatty grated cottage cheese, or a mixture of heavy cream and cottage cheese.

Chef's rice wine, mirin

Cook's rice wine is a type of sake, the only difference is that dry wine with a low alcohol content is used in cooking, which is usually not classified as alcoholic beverages. Adding rice wine is a common technique in Japanese and Chinese cuisines.

In Japanese cuisine, sake is not used for the alcohol it contains, but to remove the odor from fish dishes. For this reason, sake is sometimes boiled before being added to other foods to evaporate the alcohol it contains. In addition, with the help of sake, you can significantly improve the taste of many products, rice wine is used as a marinade. When preparing Japanese and Chinese dishes, you can use white dry grape wine instead of sake.

Sweet culinary rice wine, or mirin, is also used almost universally in Japanese cooking. It is a thick, sweetish yellow liquid with a small alcohol content. Mirin is obtained from the corresponding varieties of rice, rice malt and sweet potatoes. Like sake, mirin is also used to add a specific aroma and delicate sweetness to dishes. There are two varieties of this product: hon mirin and shin mirin, slightly different in taste, but equally used in the manufacture of sushi rice. Mirin can be replaced with light dry sherry, but in smaller quantities.

Balsamic vinegar

In Italian cuisine, balsamic vinegar is used in sauces for vegetables, meat, and fish. Vinegar preparation begins by squeezing the juice from Trebiano grapes from the provinces of Modena or Reggio Emilia in the Emilia-Romagna region. The grape juice is heated until it turns into a thick, dark syrup. Then the syrup is mixed with wine vinegar and kept in wooden barrels. Each manufacturer uses its own spices. The ripening period of vinegar is at least 3 years, and its best varieties can withstand up to 50 years.

Instead of expensive traditional balsamic vinegar, you can buy an affordable one that is industrially made in Modena. Balsamic vinegar can also be substituted for wine vinegar. And if you want to get a little closer to the original taste of balsamic vinegar, try to infuse wine vinegar with herbs and spices. This will give it a more sophisticated taste and aroma.

You can do it like this. Proportions - 1 cup of herbs to 2 cups of vinegar. For example, apple. Tasty to use for making vinegar tarragon wormwood. Start by leaving the herbs in a dark, warm place to dry overnight. Pour vinegar over the herbs so that the vinegar completely covers them. Leave to sit for 6 weeks in the dark. You also need to store the tincture in the dark, remembering to shake it from time to time.

Vanilla extract, vanilla essence

Vanilla extract is an alcoholic tincture of vanilla pods with an alcohol content of 35%, which is usually used to add to creams, puddings, desserts, does not tolerate heat treatment. Therefore, it is better not to use it for baking. You can prepare the vanilla extract yourself. To do this, pour 100 g of vodka 4 cut lengthwise into 2 pieces of vanilla pod, chock the container and leave in a cool place for at least 2-3 weeks. It can be stored for 4–5 years.

But when there is no extract, sugar will do - instead of 1 tsp. liquid, take 10-15 g of vanilla sugar. Please note only that vanilla sugar can be both natural vanilla and synthetic vanillin. Of course, the first option is preferable.

Vanilla essence is a food flavor that is identical to natural, which contains natural and unnatural ingredients, so it is significantly cheaper than the extract. 12.5 g of vanilla essence can be substituted for 1 g of vanilla powder or 20 g of vanilla sugar.

Fennel

Fennel is a perennial herb of the Umbelliferae family. It has a high (up to 2 m) branched stem, which, like the leaves, has a bluish color. In appearance it is similar to dill, and in taste and smell it resembles anise. Often found in fish and vegetable dishes, salads, teas. In hot dishes, fennel is often combined with capers. In cooking, both stems and "heads" of fennel are used. The latter are stewed and fried.

Fennel root can be substituted with stalked celery. If fennel is prescribed for taste in the recipe, then its fresh greens can be replaced with seeds. The latter are sold in seasonings and taste like caraway seeds.

Capers

Until now, in Russia, they are wary of salted green balls in jars - it is not clear what kind of fruit it is and what it is eaten with. In fact, capers are not fruits at all, but the unblown buds of the caper thorny bush (Capparis spinosa). By the way, they are an important ingredient in the original Olivier salad. From which you have already guessed how you can replace capers.

Capers add spice and sourness to the dish. And you can replace them with olives, olives or gherkins.

Coconut milk

Coconut milk is a creamy liquid obtained through special processing of coconut pulp (not to be confused with coconut juice formed inside the fruit) and is often used in Indian, Thai, Indonesian, Malaysian, Caribbean cuisines. It is an ideal base for oriental cream soups, an ingredient in sauces for meat, fish and seafood, curries, and is used in desserts and cocktails.

Coconut milk is sold in stores canned in cans, but you can not buy it everywhere and not always, besides, some people do not like the smell and taste of coconut. Therefore, in sauces, coconut milk can be replaced with low-fat (10-15%) cream, in desserts - with ordinary milk. If you want to add a coconut flavor to your baked goods, flakes of coconut are also fine. But replacing coconut milk, for example, in national Thai soups, is perhaps not worth it.

Tomato trade wind

The universal Italian passata sauce has a thick consistency, is made on the basis of mashed peeled and pitted tomatoes and is used to prepare tomato puree soup, meat and various sauces. It is possible to buy it ready-made, but it is not difficult to prepare it yourself.

To prepare the sauce, you will need 1 kg of tomatoes, 1 medium-sized onion, 1-2 tsp. salt, 1 bunch of basil. Scald the tomatoes, peel and chop finely. Chop the onion finely and fry in vegetable oil until golden brown. When the onion is browned, add the tomatoes to it. Simmer the resulting mixture for 25 minutes, during which time the excess moisture should evaporate. Season with salt and chopped basil 10 minutes before cooking.

What else can be replaced without losing taste

• Baking powder (baking powder) - for 20 g you need to mix 5 g of baking soda, 3 g of citric acid and 12 g of flour. This amount of powder is calculated for 500 g of flour.
• Unrefined sugar is being replaced with regular sugar.
• The fudge is replaced with icing or melted chocolate.
• Cornstarch is replaced by any other starch.
• Cream fresh is replaced with thick non-acidic sour cream.
• Fromage fre - thick yogurt or sour cream.
• Garam masala (spicy mixture) - 1 tsp each turmeric, coriander and cumin.
• The molasses is simply replaced with sugar syrup or honey.
• Maple syrup can be substituted with honey.
• Pancake flour - regular flour and baking powder.
• Artichoke: Fresh artichokes can be substituted for canned ones. And canned artichokes, in turn, are replaced by canned bell peppers.
• Polenta (wholemeal corn porridge) - corn grits. By grinding it in a coffee grinder, you get real polenta flour!
• Feta cheese is replaced by feta cheese and vice versa.
• Mozzarella cheese replaces suluguni.
• Shallots - ordinary small onions.
• Leeks can also be substituted with onions, and vice versa, for a milder taste, you can substitute leeks for onions.