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In a tall bowl, mix eggs, flour, vanilla sugar, ammonium, milk, salt with a mixer until a thin composition comes out.
fry the pancakes as usual
they are filled with corcoduse skin and rolled
put 5 pieces in a deep plate
in a kettle add 3/4 cup milk, icing powder, chocolate and butter
put on low heat and stir until the chocolate melts and the sauce thins
it is poured over the pancakes
and serve warm
Yum ... yum !!
I chose the fruits from the bunches, passed them to the robot and then strained them through a regular stainless steel strainer. It 's not hard, because the fruit is very juicy. & # 160
I wanted to get more fluid.
I mixed the obtained juice with sugar - to 1 l of juice I put a kg of sugar.
I let them sit for about 4 hours, then boiled them until it coagulated. You can make syrup, but my skin came out, which I put in jars.
I made this preparation to make a cure. & # 160
It is recommended 3-4 teaspoons a day - as a jam or as a syrup dissolved in water or tea.
Shock fruits are among the strongest stimulants of the immune system. The fruits are harvested in September-October, but this year they ripened faster. & # 160
They have antiviral, antioxidant effect, protect us from flu, colds & # 160 and other diseases, prevent cancer, & # 160
It is also indicated in herpes, fever, inflammation, constipation, joint pain. & # 160
They have a mild laxative, anti-inflammatory effect, are diuretic, purifying, energizing. Shock fruit preparations cure degenerative diseases, prolonging youth.
The syrup, like the pellet, can also be used as a cough syrup. A few teaspoons a day (2-3) prevent colds and flu.
Shock fruits contain sambunigrine, malic acid, tannic acid, glycolic aldehydes, amino acids, sugars, potassium, vitamin C and B-complex vitamins. Unripe fruits can cause intoxication, manifested by vomiting and diarrhea. We better avoid eating unripe fruit. Only boiled juice is recommended, never raw. & # 160
Shock fruit tincture is recommended in diets.
Corcoduse murate is a simple pickle recipe that I prepare every year. If you use uncooked corcodus, they will come out sour, if they are too ripe, the combination will be sweet-salty. It is best to use corcoduses that are starting to ripen.
It's worth a try corcoduse murate and prepare them to your liking.
It is also worth trying the recipe for pickles in the sun.
The jars can be sterilized in the microwave by a simple method.
How to sterilize jars Sterilize jars quickly in the microwave
Congratulations on your work. I mean both preparation and posting. Many recipes were useful to me. I made them and the recipes and how to prepare them were posted correctly.
Congratulations, madam, you are a perfect housewife. Useful recipes.
Thank you for these recipes & # 8221 of yesteryear & # 8221, requests & # 8211 you also tried recipes like cake, cake for diabetics. I am insulin-dependent diabetic and from time to time I make a cake that grows beautifully and when I take it out of the oven it is left and it becomes very beaten, not fluffy. I use birch sugar as a sugar, don't understand that I am abusing it.
Oh, my dear!
I am working on a series of recipes. From September I will come with recipes for diabetics as well.
I did not know that horseradish strengthens the leaves and veins of cabbage. Salt weight is very important as well as pritocirea. We have a lot of advice
I tried some really delicious recipes & # 8230 & # 8230And the bestial pickle recipes
I suffer a lot because I can't make almost any recipe for canned food for the winter, apart from jams, jams and sometimes something so lustful, because I don't have a place in the block to store them to stay at an optimal temperature and then I limit myself to the freezer . This year I also made some strawberry and cherry syrup and a peel of red peach-eggplant peels. But I would like to try to make some lemon syrup that I like very much and I think that maybe you can help me with a recipe if you know and have you ever done I found something in an old cookbook but maybe you know better and I trust you more. Thank you dear Gina for existing to save us the most inexperienced!
We also make lemon syrup, ok.
I also live in the block of flats in Romania and I have never lacked cans, I always had a pantry full of zacusca, broth, compote, jam and much more & # 8230. I did everything!
If I haven't introduced you to the "weirdos" lately, especially the ones with weird names, as I like them, here I am and I'm still doing well :)) Umeboshi are the Japanese pickles made from ume plums, a mixture of plums and apricots and pickled in vinegar and salt with a shiso leaf, which is not found in us and gives them a pink color, but can be done without, as we discovered. It can be done without children, I managed to see you with it, guess what? I made a small amount, because I experimented, but now I know that it can be done with us, maybe next year I open the factory :))
0.5 kg of green corcoduses, which are just beginning to turn yellow
70 gr of coarse salt
1/2 cup white vinegar or rice vinegar or shochu
Peel a squash, grate it and wash it. Remove hit, stained or damaged fruit.
Drain the water and spread on a kitchen towel to dry.
Place the corcodus in a larger plastic bowl and mix with half the salt.
Add the vinegar, shake the bowl and mix, then add the other half of the salt.
Put a plate over it and add a weight & # 8230eu I used a brick, wrapped in a bag.
Leave a few in a dark and cool place. You will see that a liquid comes out, which is called umezu or ume vinegar.
After a week (more is needed for a larger amount), take out the plums and leave them to dry in the sun during the day, and put them back in the wet at night. Continue this process for three days, then put in a damp jar.
They can be consumed after a week, but it is better to wait for a better aroma. It lasts for years.
Finally, my recipe for umeboshi has arrived. I have to thank Nona for this, she guided me on Facebook how to do it and I stirred her curiosity as well, if it could be done this way. I & # 8217ll try it again next year with a smaller version of apricots, I think I & # 8217ll even make some umeshu. Shiso is recommended in umeboshi, it & # 8217s not available here, shochu, same problem, so I had to be resourceful and I was so surprised that it worked out.
I made a small batch, since I was doubtfull it & # 8217d work and now I & # 8217m sorry. These are the plums I used:
0.5 kg or 1 lb green (that just start to change color) plums or ume plums if you & # 8217re lucky
70 gr coarse salt
1/2 cup white vinegar
What is a fruit chisel?
Kissel or kisel (Russian: кисель, transliterated kisél, Ukrainian: кисiль, Polish: kisiel, Lithuanian: kisielius, Latvian: ķīselis, Finnish: kiisseli, Estonian: kissell) is a fruit juice, popular as a dessert in Eastern and Northern Europe. It is similar to the Danish drink rødgrød or German Rote Grütze. It is prepared mainly from dried fruits: apples, pears, plums, etc. (source).
The preparation is over 1000 years old, the word kissel means sour, sour soup. It is a kind of thickened summer compote. Before potatoes and corn arrived in Europe, chisaliita thickened with oatmeal, semolina or wheat flour. Later, starch (corn or potatoes) or cornmeal appeared in recipes.
There are variants of chisalita in which the fruits are completely crushed, which is why it is served cold in glasses. But the fruits can be left whole or only partially crushed.
Here you can see how I made a cornstarch without corn & # 8211 the recipe here.
Researching about the origin of this much-loved recipe I came across a very nice article Catalina Zaharescu Tiensuu (culinary blogger at kissthecook.ro) which you can read here.
I chose to make a chisalita with whole fruits (they still disintegrate when boiled anyway) thickened with corn and a little starch. I used corcodușe but you can also choose fruit mixes (sour cherries with sour apricots, plums, etc.). Is a post dessert very tasty.
From these quantities results 2 portions of corn chisel.
TASTES.An original method of making jelly
Some people don't like raspberry jam very much because of the seeds.
But how to get rid of the unique aroma of this fruit?
Without seeds, in addition to syrup, jelly can be made (which I prefer to jam, being very fine, fragrant and useful for decorating cakes, savarins, etc.).
The classic recipe is similar to syrup: boil raspberries with a little water, strain the juice and mix with sugar, then boil until bound.
Out of the desire to make more flavorful jams - and to get quality, you don't have to cook too much - but also so as not to bother too much by sifting the fruit, I found the solution: I passed the fresh raspberries through the tomato separator (that which attaches to the meat machine) twice. The result was a fresh juice and I didn't have to add any more water, as in the fruit boiling recipe.
I mixed the juice with the sugar (1kg sugar / 1 l of fruit juice), I let it dissolve, stirring occasionally in the bowl. Then I put it on the fire, letting it boil to the desired consistency (test it like jam, so as not to boil too much). Pour into jars while hot.
Apple peel (jelly)
In autumn we fully enjoy the aroma and flavor of apples. They are found everywhere, they are authentic fruits, they are affordable and we can turn them into a lot of goodies, from pie to jam or jam.
We also offer you an apple peel (or jelly) recipe today. It is very easy to make, does not require much time and is delicious on a slice of fried acorn.
- 500 g apples
- 600 ml of water
- 1/2 lemon
- 300 g sugar
- 1 sachet of vanilla sugar
Wash the apples and cut them into 4 or 6 pieces, without peeling them. Put the apples in a pot and add the water, cinnamon and sliced lemon over them. Bring to the boil and simmer for 10 minutes, after boiling.
Strain the juice through a thick sieve and strain the apples. Allow the pulp to pass through a sieve. Add the sugar and the vanilla sugar and bring the mixture to a boil again. It must decrease and thicken sufficiently.
Let it boil for 15-20 minutes, then turn off the heat. Pour the jelly into a tray lined with plastic wrap and leave overnight in a cool place.
Store the pellet over the winter in the pantry or cellar in airtight jars.
You have to see it too.
Pancakes with crocodile skin in chocolate sauce - Recipes
And with wholemeal flour, of course. In fact, I think I should generalize the consumption of wholemeal flour, even in cakes where this is possible, so as not to miss any portion of fiber and vitamin B complex. :))
N e c e s a r e:
6 tablespoons fermented sour cream
3 tablespoons sugar
2 teaspoons vanilla sugar
6 tablespoons wholemeal flour.
P r e p a r a r e:
I mixed whole eggs with sour cream, sugar and vanilla sugar.
I added milk and flour and mixed until I got a semi-viscous composition.
I fried the pancakes with a drop of oil on each side. When the edges were browned, I turned them over.
. on the other hand, but I left them less so as not to burn.
I stacked them on a flat plate. I got about 15 pancakes in my 20cm diameter pan.
We served it with rosehip jam, but it goes just as well with any kind of jam, honey, chocolate cream, sweet cheese, etc.