Fast chicken & butter bean stew

Ingredients

• 300 grams of chicken fillet
• 2 cloves of garlic
• 250 grams of lima beans
• 1 tablespoon of olive oil
• 1 bit of pepper
• 1 piece of leek
• 200 grams of spinach
• 10 sprigs of thyme
• 1 glass of white wine
• 1 bit of salt

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Finely chop the clove of garlic.
2. Cut the chicken fillet into coarse pieces.
3. Put a tablespoon of olive oil in a wok.
4. Put the chicken with the garlic in the wok and season it with some pepper and salt.
5. Wok the chicken until it turns nicely brown.
6. Meanwhile, clean the leek.
7. Cut the leek into elongated strips of about 10 cm. You can also simply cut it into rings, but I like the variation in structure.
8. Add the leek to the chicken and wok this briefly.
9. Rinse and add the lima beans.
10. Extinguish the whole with the white wine.
11. Add the spinach and gently stir in the dish so that the spinach shrinks.
12. Let it all simmer.
13. Remove the leaves of thyme from the sprigs and add the leaves to the dish.
14. Ready is the fast chicken & butter bean stew. Enjoy your meal!

About the quick chicken & butter bean stew recipe

This fast chicken & butter bean stew is really brilliant, even if I say so myself. It is because of the simple combination of those few ingredients in this dish. If you prefer not to boil with alcohol, you can also replace the wine with chicken broth with a small dash of white wine vinegar. Also very tasty!

If you choose the white wine, it is good to keep in mind that not all alcohol evaporates. After more than 2 hours of stewing of dishes to which alcohol has been added, more than 90% of the alcohol has disappeared. With shorter heating, more alcohol remains: about 40% after 15 minutes of heating. So there is a little bit of alcohol left.

How can this dish be healthy ?! That is pretty simple. The Health Council advises not to drink alcohol or at least not more than one glass per day. Only 1 glass of white wine goes into this dish. That is half a glass per person. In addition, a portion of the alcohol evaporates. So it's really just a little bit of alcohol and that's why this dish still fits perfectly in a healthy diet.

Oatmeal with orange and cinnamon

Ingredients

• 80 grams of oat flakes
• 1 bit of cinnamon
• 2 pieces of orange
• 500 ml of water

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Put the water in a kettle, then the dish is ready a bit faster.
2. Weigh the oatmeal and put it in a pan.
3. Add the boiling water and place it on the fire.
4. Bring this to the boil again and cook for 2-3 minutes. You will automatically see a pap created by turning the water into a kind of jelly.
5. Meanwhile, peel the orange and cut the segments into pieces.
6. Add the orange just before the end and cook briefly with it.
7. Serve the oatmeal with orange in bowls and sprinkle some cinnamon.
8. Ready is the oatmeal with orange and cinnamon. Enjoy your meal!

About the oatmeal with orange and cinnamon recipe

Oatmeal with orange and cinnamon is a super healthy recipe. Because oatmeal is made from whole oat grains, it falls under the wholemeal grains. It is packed with good and essential nutrients. The orange and cinnamon make the breakfast extra healthy.

Oatmeal supplies carbohydrates, proteins, fiber, vitamin B and minerals just like bread. That is why you can use oat products very well if you want something different than bread. If, however, you do not eat bread at all, make sure that you get enough iodine. See also the article on iodine on this website.

Very positive stories are circulating about cinnamon. It would have an anti-inflammatory effect, a beneficial effect on cardiovascular diseases, helping to keep your blood sugar level stable, etc. A number of things are (partly) correct, but ... This is not a license to consume cinnamon indefinitely, because every advantage has its disadvantage. And everything that 'too' stands for is unhealthy.

Courgetti Meatballs Recipe

Ingredients

• 1 teaspoon of balsamic vinegar
• 400 grams of zucchini
• 1 clove of garlic
• 1 tablespoon of olive oil
• 20 grams of Parmesan cheese
• 1 bit of pepper
• 1 bit of rosemary
• 300 grams of beef meatballs
• 2 pieces of shallots
• 1 bit of thyme
• 390 grams of tomato cubes
• 1 tsp tomato paste
• 1 bit of salt

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Put a tablespoon of olive oil in a pan and place it on the fire.
2. Add the beefballs and fry them on all sides for 5 minutes.
3. Meanwhile, finely chop the garlic.
4. Clean the onion and cut into cubes.
5. Add the garlic and onion after 5 minutes.
6. Fry the whole for a few minutes, until the onion is translucent.
7. Then add the tomato cubes.
8. Add the tomato puree.
9. Add the balsamic vinegar, rosemary, thyme, pepper and the salt.
10. Bring this gently to the boil and let it simmer for a few minutes.
11. Meanwhile, grate the cheese.
12. I think it's best to prepare the zucchini shortly in a wok. The goal is really just warming up. Wok it so short.
13. Divide the courgetti over the plates.
14. Add the meatballs in tomato sauce.
15. Garnish the whole with some Parmesan cheese.
16. Ready is the courgetti meatballs. Enjoy your meal!

About the courgetti meatball recipe

It is said that spaghetti with meatballs (which I have transformed into courgetti meatballs) was an innovation of Italian immigrants from the early 20th century in New York City. The recipe would be published for the first time at the beginning of the last century. The recipe only contains far too few vegetables, hence my adjustment.

Italian writers often mock the dish as pseudo-Italian or non-Italian. I think that some people will turn red if they also see my variant where I replace the pasta with courgetti. Anyway, it's our health and now the dish contains a lot of vegetables. I hope they forgive me.

I use the ready-to-eat courgetti and meatballs. Simply because it saves time. Secretly I think the courgetti that you can make yourself with a spirelli better. Then you get really nice long strings. I choose the ready-made meatballs because they are really tasty and firm. Ideal!

Creamy spinach-zucchini soup

Ingredients

• 1 piece of zucchini
• 130 grams of Edamame beans
• 1 tablespoon of green curry paste Koh Thai
• 100 ml of coconut milk
• 1 tablespoon of coconut oil
• little pepper
• 2 pieces of shallots
• 200 grams of spinach
• 500 ml of water
• little salt

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Boil the water first in an electric kettle. This way it is easier to prepare the recipe within 15 minutes.
2. Put a large pan on the fire and put in the coconut oil.
3. Meanwhile, clean the shallots and cut them into half-moons.
4. Put these in the pan and fry the shallots until they are translucent.
5. Meanwhile, cut the zucchini into cubes.
6. Add the green curry paste as soon as the shallots have turned translucent.
7. Add the water directly, along with the zucchini, the Edamame beans and the spinach.
8. Put a lid on the pan and bring it to the boil and let it simmer for about 5 minutes.
9. Blend the whole with a hand blender to an even soup.
10. Add the coconut milk and season the soup with salt and pepper (because you do not have a stock, you may use some salt).
11. Ready is your creamy spinach courgette soup. Enjoy your meal!

About the creamy spinach-zucchini soup recipe

This creamy spinach-zucchini soup is proof that you can prepare something healthy quickly and that it can also be super tasty

It is really a super-simple recipe. In the picture you can see the ingredients that I used. Only the salt and pepper are not in the picture.

The green curry paste I use is from the Koh Thai brand. I personally think that is a very tasty curry, ideal to give this soup just that extra flavor.

Crispy ginger beef

Ingredients

• 280 grams of sirloin steak
• 4 cm ginger
• 2 tablespoons of honey
• 1 tablespoon red wine vinegar
• 2 bags of Saitako miso soup
• 4 pieces Shanghai paksoi 2 packages

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Put a large pan of water on the fire.
2. Cut the fat from the meat and cut the fat into thin strips.
3. Put a pan with non-stick coating on the fire and fry the fat crispy.
4. Meanwhile, peel the ginger and cut the ginger into matched strips.
5. Fry the ginger in the fat until the ginger is crispy.
6. Cut the meat into cubes.
7. Hash the cubes through the miso paste.
8. Remove the fat and the ginger from the pan and set aside.
9. Fry the meat in the moisture of the fat.
10. Add the honey and red wine vinegar and let it thicken briefly.
11. Put the paksoi in the pan with water and blanch for 1 minute.
12. Drain the water and cut the bok choy in half.
13. Place the bok choy on the plates and pour the gravy of the meat over it.
14. Divide the meat over the plates and garnish with the fat and the ginger.
15. Ready is the crispy ginger beef. Enjoy your meal!

About the crispy ginger beef recipe

This crispy ginger beef recipe is super simple and super tasty! The amount of ginger seems a bit much, but by "frying" the ginger it becomes really very tasteful.

Saitaku miso soup The recipe I "borrowed" from Jamie Oliver and adapted to the diet behind Supersnel Gezond. Now the weather is nicely balanced. Miso-paste is not available in my supermarket, but I also found something on it. Miso paste is a soybean paste with some flavorings. In the store you can buy miso soup from the brand Saitaku. These bags also contain miso-paste. That is why this miso soup is also ideal for use as a marinade for the meat. A simple and super-tasteful solution. You also use some honey and red wine vinegar to flavor the meat. In this way you create an ideal combination between fat, salt and sugar. Ultimate taste experience

Brussels sprouts Italian style with bacon

Ingredients

1 grated lemon zest
1 clove of garlic
1 tablespoon of olive oil
3 sprigs of oregano fresh
1 bit of pepper
3 sprigs of rosemary fresh
150 grams of bacon
500 grams sprouts cleaned
2 tablespoons of Taggiasche olives
3 pieces of tomatoes
1 piece of onion
1 bit of salt

Portions
2 persons
Cooking time
15 minutes

Instructions

1. Clean the onion and cut it into half-moons.
2. Clean the clove of garlic and chop it fine.
3. Put a tablespoon of olive oil in a wok.
4. Add the bacon.
5. Add the onion.
6. Add the garlic.
7. Add the sprouts.
8. Stir fry the whole well.
9. Meanwhile cut the tomatoes into cubes.
10. Add the tomato cubes.
11. Add the Taggiasche olives.
12. Pick the leaves of rosemary and oregano from the twigs and finely chop them.
13. Grate the zest of the lemon and add it to the rosemary and oregano.
14. Add some salt and pepper and mix it into a kind of spice mix.
15. Divide the dish over the plates and garnish with the spice mix.
16. Ready are the sprouts Italian style with bacon! Enjoy your meal!

About the sprouts Italian style with bacon recipe

This sprout recipe, Italian style with bacon, is a concept of my wife. I was home later that night and my wife would take care of the food. Shot in the rose! I came in and it smelled fantastic and it was really great!

Did you think that sprouts used to be so dirty? And do you like them now? This may be because you have come to appreciate them more, but also because of something else. By spreading and further development sprouts have become less bitter in recent years.

The sprout has undergone a major development in the past forty years. An employee of the company Syngenta, which develops the seeds with which it is grown, says that the sprout is more resistant to all weather types, but is also milder in taste. That only succeeded a few years ago.

Creamy Thai cauliflower soup

Ingredients

400 grams of cauliflower the florets

40 grams of cashew nuts

1 bit of chili pepper

1 clove of garlic

100 ml of coconut milk

7.5 grams of coriander

1 bit of lime zest grated peel

1 tablespoon of olive oil

2 pieces of shallots

600 ml of water

1 tablespoon yellow curry paste

1 bit of salt

"Portions

2 persons

Cooking time

15 minutes"

Instructions

1. First, put the water in the kettle and turn it on.
2. Put the olive oil in a high pan.
3. Clean the shallots and cut them into half-moons.
4. Finely chop the clove of garlic.
5. Put the shallot and garlic in the pan and fry until the shallot is translucent.
6. Add the cauliflower.
7. Add the yellow curry paste.
8. Add the water.
9. Put the lid on the pan and bring it to the boil.
10. Let it cook for about 7-8 minutes.
11. Add the coconut milk.
12. Blend the whole into an even soup.
13. Season it with a little salt, chili pepper, and lime zest.
14. Finely chop the coriander and stir the main part through the soup.
15. Spread the creamy Thai cauliflower soup over the bowls.
16. Garnish with the cashew nuts and the leftover coriander.
17. Ready is creamy Thai cauliflower soup. Enjoy your meal!

About the creamy Thai cauliflower soup recipe

This creamy Thai cauliflower soup is again such a deliciously simple and super tasty dish. The secret ingredient is the zest of lime or grated lime zest. That really gives this soup a refreshing boost.

Creamy Thai cauliflower soup consciously chooses only 100 ml of coconut milk. There is 200 ml in the package. Not that I am so afraid of extra calories, but I always pay attention to the total amount of saturated fat. Saturated fat is not unhealthy, but wherever you stand it is. However, there is a lot of confusion lately. For this see the article Saturated fat healthy ?. In short, do not use the whole suite for 2 people. The olive oil and cashew nuts also contain some saturated fat and enough is enough. The rest no longer contains saturated fat, so you stay well within the maximum recommended amount.

Low-Carbohydrate Sushi 

Low-Carbohydrate Sushi

Ingredients

• 1 piece of avocados
• 400 grams of cauliflower rice
• 200 grams of hüttenkäse
• 1 piece of cucumber
• 2 teaspoons of horseradish
• 5 pieces of nori leaves
• 1 bit of soy sauce
• 1 tablespoon of fish sauce
• 250 grams of warm smoked salmon fillet
• 1 bit of wasabi

For Portions: 2

Instructions

1. We first make the sticky rice. Either, sticky rice.
2. Mix the cauliflower rice with the cottage cheese, horseradish and fish sauce. Stir well until the cauliflower rice has really become a sticky rice.
3. Cut the avocado in half and remove the kernel.
4. Cut the flesh in the peel into a grid and spoon the pulp from the peel. Set this aside.
5. Cut the cucumber in half and then cut the cucumber into thin long strips.
6. Pull the salmon apart so that you get loose pieces of salmon and put this aside as well.
7. Place a sheet of nori with the rough can up on a bamboo mat.
8. Spread a layer of cauliflower rice evenly on the nori- mal and leave 7 cm at the top.
9. Place the salmon, avocado and cucumber in the middle of the cauliflower rice.
10. Roll the noril carefully with the bamboo mat away from the body and press the filling in the middle.
11. Moisten the free part of the nori- mal with water and firmly tighten the roll.
12. Remove the roll of the bamboo mat and cut it with a lightly moistened sharp knife into 5-6 pieces.
13. Repeat this until you have cut a total of 5 rolls into pieces.
14. Serve the low-carbohydrate sushi a little wasabi and soy sauce.
15. Ready is the low-carbohydrate sushi! Enjoy your meal!

About the low-carbohydrate sushi recipe

Yes! Finally I had the good inspiration for a brilliant low-carbohydrate sushi. In other words, futomaki. Futomaki is a somewhat thicker roll of about four centimeters that, apart from rice, often has three different fillings.

The challenge was: how to make sushi rice based on cauliflower rice. Cauliflower rice does not stick so well itself. I got the idea because I wanted to make another dish with salmon. Salmon tastes great with, for example, some cottage cheese, a little dill and some horseradish. So I was playing around a bit. Some avocado and some cucumber there ... Maybe another sushi bowl. Suddenly the penny fell. If I mix hüttenkäse with cauliflower rice, then I have sticky rice, or sushi rice. Sushi rice is sweetened with sugar and hüttenkäse also has something sweet. To make the taste more Asian, I dropped the dill and chose the horseradish and the fish sauce. Perfect basis for the low-carbohydrate sushi!

Low-carbohydrate sushi 2From now you can of course vary endlessly. I chose the warm smoked salmon nuts. They are nice and high on taste and a bit greasy. Some avocado for the creamy effect and some cucumber for the fresh final touch.

Fresh Summer Salad

Ingredients

• 1 teaspoon apple vinegar
• 250 g of cherry tomatoes
• 150 g of feta
• 1 teaspoon of honey
• 1 clove of garlic
• 1 piece of cucumber
• 130 g of lentils
• 7.50 g coin
• 1 tablespoon of olive oil
• 1 bit of pepper
• 1 bit of salt

Instructions

First, make the dressing in a large bowl. Mix the olive oil, apple vinegar, honey, chopped garlic, pepper, and salt into an even dressing.
Then cut the cucumber into cubes and add it.
Halve the cherry tomatoes and add them too.
Let the can of lentils drain slightly and then add the lentils.
Break the feta into small pieces and do the feta with the rest.
Pick the leaves of the mint. Roll it up to a long "cigar" and then cut it into strips. Sprinkle the mint over the salad.
Hassel the whole thing well. I do that myself by placing a plate in the large bowl and shaking it well.
Ready is your fresh summer salad, eat tastily!

About the fresh summer salad
This fresh summer salad is just that fresh breeze that you can use well on a beautiful summer's day. He is super tasty and can be prepared within 10 minutes!

CORDON BLEU

Ingredients (4 people)

• 1 egg
• Salt and pepper
• From breadcrumbs
• 4 slices of ham
• 8 hamburger cheeses or 8 slices of emmental
• 4 turkey or chicken escalopes

Preparation

STEP 1 :

Divide the cutlets in 2 lengthwise, season them.

2ND STEP :

Place a slice of ham on one side of the escalope then 2 slices of hamburger or emmental cheese.

STEP 3:

Close the cutlet with the other side.

STEP 4:

Beat an entire egg in a bowl and soak the blue cord on all sides. Then soak it in the bread crumbs. 

STEP 5:

Once the blue cord is breaded, cook it in a hot oiled pan on each side. Cook for about 15 minutes.

Advice: For even more gourmet blue beads, you can replace the hamburger cheese with a slice of RichesMonts Raclette Cheese.

Lasagna leeks recipe

Ingredients / For 6 persons

• 3 leeks
• 9 plates of lasagne ( "Barilla" preferably)
• 1 box of smoked bacon
• 1 small box of crushed tomatoes
• 1 briquette cream light
• "Boursin Shallot kitchen / chive" light (or not)
• Parmesan cheese
• aromatic herbs
• curry

Difficulty : Easy

Preparation : 20 min

baking : 25 mn

Total time : 45 mn

PREPARATION

1. Cut the leeks and keep only the white and light green. If they are very dirty, rinse. Cut them crosswise in the sene lengthwise, then into strips in width. Put them in a colander and move under water to remove all the earth.

2. Fry the beef and drain the fat rendered.

3. Add leeks. Mix well and pour half a glass of water. Sprinkle curry but no salt. Let simmer on low heat. When water has evaporated (leeks should be slightly crunchy), add 2 tablespoons of Boursin kitchen. Leave a spoon turn and stop cooking.

4. Prepare the tomatoes: Pour crushed in a bowl, add salt, herbs: I mix different herbs in my mini-chopper (bay leaf, basil, thyme) that I mix and add the tomato. One can use a ready-growth but more caloric.

5. Place half the leeks in the baking dish and drizzle with cream. Top with 3 plates of lasagna. Pour half the tomato and sprinkle with Parmesan cheese.

Finally

6. Start and finish with the tomato and the rest of cream. Sprinkle with Parmesan cheese (or low-fat cheese) and basil. Bake 25 minutes at 210 ° C. Push a knife to check for done.

The days when you cook for many people a reason to yourself to take a frozen pizza from the fridge. To offer you inspiration come regularly single meals over on Food Explorer, so you can quickly and easily something really nice for yourself can put on the table. As a piece of baked salmon fillet with fennel-orange salad.

For example you can serve baked potatoes with this dish, but personally I find it so fine. There remains room for dessert! How about caramel-chocolate slices ?

- Heat a splash of coconut or olive oil in a frying pan. Cut the anchovies into small pieces and fry in the oil until they "melt". It's okay if not everything dissolves in the oil, but the fish have to disintegrate into small pieces; mash a little help with a ladle that. Add the fennel and cook for one minute 10 until the fennel is tender. 

- Cut now the orange segments out. You only half of the orange wedges necessary, the other half you squeeze out over a glass of juice.

- Pour the orange juice tray with fennel after 10 minutes. Let simmer for a minute and then add also add the orange segments. Lower the heat and simmer very gently while you cook salmon.

- Brush the salmon with a little olive oil and sprinkle both sides with salt and pepper. Bake the salmon fillet cooked in 8-12 minutes depending on the thickness of the slice. Ideally, the fish inside still glassy, ​​as you see in the picture.

- Serve possibly with some tufts of green leaves of the fennel bulb. Bon appetit!

Omelet with gooseberries Recipe - Brazier. Detail of a painting by Willem Kalf (1622-1693) This recipe for omelet (tasey) sits at the edge of what we might call the culinary Ages. It comes from the Seer excel equivalents gheexperimenteerden new ones Coc-boeck that Dordrecht doctor Charles Income (Carolus Battus) as an appendix to the second edition of his translation of new Artzney Ein Buch (Heidelberg, 1568) of the German Christopher Wirsung (1500-1571) published in 1593. Batt displays various omelette recipes, spierinkjes with apple or pear, and this recipe with gooseberries. The use of ginger, sugar and cinnamon is medieval. Pink Water can also come across a few medieval recipes, but in the sixteenth and seventeenth centuries it was a very popular seasoning. The line between sweet and savory was it clear at this time, but still you could get a sweet dish like this also simultaneously serve with meat or fish dishes. In a modern menu this sweet omelet is a dessert.

Subtle coal fire
The coal fire which is mentioned in the recipe is the 'sudderpitje "of the medieval kitchen with open fire. Coal fire produces less smoke than wood fire, and it's more manageable. More subtle the brazier was a perforated ceramic or metal bowl on legs where some burning coals were laid in, the pot or pan was put on the brazier, and the court could be finished without burning or warm.

Omelet with Gooseberries Recipe

The original recipe
The Coc-boeck Karel Baten exists no modern print edition, but the Marleen Willebrands site contains a transcription.

To backen a tasey of stekelbesyen.
Neempt fresh butter income smeltse at a time. Doeter than soo many stekelbesyen in datse bycans two vyngeren hooch are income laetse with butter have weynich Sieden lost to datse maer right Coleur them. Clopt or Cleyn 7, 8, 9 or too Eggs with what gengeber income which rose waters. Gietet tsamen the besyen income latet so a coolvyer backen not and burned. If tasey is genoech gebacken, so laetse properlick uut the pan in the dish Rijsen datse and not be broken. Then stroyter suycker Caneel income on income dientse. To bake an omelet of gooseberries.

Take fresh butter and melt in a pan. Then add as many gooseberries in that they are high almost two fingers. Leave them with a little butter simmer until they have just lost their color. Klop than 7, 8 or 9 on the eggs with a little pink ginger and water. Pour together over the gooseberries, and let it bake on a coal fire that does not burn. Late, the omelette is cooked, these neatly slide out of the pan into the dish so they do not break. Then sprinkle sugar and cinnamon, and serve.

Modern adaptation of the recipe Print the recipe on this page.
Compared to the recipes from the Viandier this is easy. But the result is just as tasty. Gooseberries are from June, so this is really a recipe for early summer. As they are easy to get, whether you gooseberries in your garden, you can freeze them, so you can prepare this fresh omelette offseason. Another Middle recipe with gooseberries for grilled mackerel with gooseberry sauce. There is also more information on gooseberries in.
Appetizer or dessert for four people; Preparation time 10 minutes; cooking time 10 minutes.

Kruibessenomelet Charles Income Ingredients

• 250 grams gooseberries
• 30 grams of butter
• 3 eggs1/2 teaspoon ground ginger
• 1/2 tablespoon rose water
• Together 1 teaspoon powdered sugar and cinnamon
• Optionally additional sugar

Preparation

Wash the gooseberries, remove any incitement stem and crowns.
Beat the eggs with ginger powder and rose water.
Experiment a gooseberry. The fruits very acidic, then you should do a spoonful of sugar to the egg mixture.

Preparation

Melt the butter in a not too large skillet, butter does not discolor. Put the gooseberries there, make sure they cover the whole ground. Spoon the gooseberries on low heat occasionally, until they become soft and lose their fresh color (three minutes). Pour the egg mixture into the pan, put a lid on it, and heat over medium heat until the eggs are set. Slide the omelet gently on a flat plate, and sprinkle with sugar and cinnamon.

Serve

Cut the hot omelette in points.

IngredientsAll statements of ingredients

Gooseberries - gooseberries (Ribes grossularia) are only grown since the thirteenth century, at that time they were only found in the wild. In the north of France gooseberry sauce was a classic accompaniment to mackerel (the French name for gooseberry is therefore groseille maquereau either makreelbes).

In the nineteenth century some thought to the Dutch name gooseberry had the Holy Cross Finding on 3 May. But the medieval names stekelbesij and kroeselbesij (gooseberry which is a variant) indicate that the spiky hairs on the bay that this fruit its Dutch name have gegegeven.

Rose water - indeed water scented with rose petals. In modern Western cuisine it is not used much anymore (except for example in marzipan), but it was appreciated in the Middle Ages and Renaissance (like orange blossom water). In the Middle East and India, it is still widely used, especially in desserts and other sweet treats.