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Aromatic dill in winter

Aromatic dill in winter


Most people put dried or frozen dill leaves in the bag for the winter. Dill seeds, however, are much more fragrant than dill leaves. If you taste them a little, you will be convinced.

So, I gathered the seed from several stalks of dill (the top, like a flower) and dried it well for 2-3 days. I put it in a jar in the closet and ready.

It does not take up space in the freezer like frozen dill and does not lose its aroma like dried leaves, but keeps its taste fresh and strong. We can use it for anything we want: soups, stews, steaks, sarmale, etc. Rest assured that you will not feel it between your teeth, because it softens ... :)) D


Quince in Aromatic Syrup, For Winter

Bring water to a boil (750 ml) and boil the quinces for 2-3 minutes, until slightly softened, turning them on all sides.

Transfer them with a spatula to a bowl of cold water or rinse them under running cold water. Keep the water in which the quinces were boiled.

Peel a squash, grate it and squeeze the juice.
Cut them into quarters, clean them of the seed box, the wooden part and cut them into cubes.
Put them in a bowl with cold water and lemon juice (not to oxidize too much - they oxidize a little anyway, but by boiling in syrup they turn white).

Meanwhile, bring the water kept together with the sugar and spices to a boil, stirring until the sugar is dissolved.
Add the drained quince cubes and simmer until the fruit softens (easily penetrate with the teeth of a fork), but be careful not to break.
Remove the quinces with a whisk and distribute them in the washed and dried jars.

Bring the syrup back to the boil and pour over the fruit.
Seal the jars and put them in a dry dunst (between the beds) until the next day.
Label and give to the pantry.

Serve plain (compote) or as a garnish for game or poultry or with cheese.


How to make the cake recipe with grated apples and cinnamon & # 8211 fluffy and fragrant?

How to prepare and weigh apples for cake with grated apples?

Depending on the variety of apples, their size and how juicy they are you will need 4-6 apples. I washed the apples, cleaned them and put them on the large grater. I squeezed them well. The amount of 400 g of apples is for ready-grated and squeezed apples.

Because it is very important that the apples are very well squeezed, I insisted on writing you these little tips. I also got a good cup of apple juice that my son drank right away.

How to prepare the dough for cake with grated apples?

First, heat the oven to 180 C (heat up + down + ventilation) and the average stage for gas ovens. Separate the eggs. Put the yolks in a small bowl, rub with oil and flavor with grated lemon peel.

The egg whites are placed in a large bowl (of the robot) and beat hard with a pinch of salt. When the foam is thick, add the sugar and 1 sachet of vanilla sugar (or a teaspoon of extract) and continue beating until you get a thick and shiny foam like meringues (if you turn the bowl over your head so that no foam flows into your head). ).

Gradually add the yolks (rubbed with oil and grated lemon peel) and mix for a few seconds at medium speed. No more mixer! Sift the flour (all at once) and mix gently with the spatula from bottom to top until incorporated. DO NOT put baking powder! The air accumulated in the egg white foam is the best natural growth agent!

Then add the grated apples and cinnamon powder. Mix gently.


Tomatoes in their own juice, for the winter & # 8211 a preservative-free recipe, quick and easy

Tomatoes in their own juice are very tasty. The first time I tasted them at my sister-in-law's and they really liked them. I asked him for the recipe and since then, every year, I put a few jars of tomatoes in my own juice for the winter. I recommend you try it too!

Ingredients for a 1 liter jar:

  • Baked tomatoes, firm
  • Boiled spa (enough to fill the jar)
  • Half a tablespoon of salt, 1 tablespoon of sugar
  • 500-600 ml tomato juice (depending on the tomatoes in the jar), a clove of garlic
  • 4-5 currant leaves, 1-2 sprigs of dill

Method of preparation:

Wash the ripe tomatoes, firmly put them in sterilized jars, 1 liter. In each jar add 4-5 currant leaves, 1-2 sprigs of dill, and a slice of sliced ​​garlic.

Pour boiling water over the tomatoes in jars. Cover the jars with lids. We leave them aside for 10 minutes.

Drain the water from the jars and throw it in the sink. Put the tomato juice in a saucepan and cook. After it boils, we pour it over the tomatoes. Cover the jars with lids and leave them aside for 5 minutes.

After 5 minutes, pour the tomato juice from the jars into a saucepan. Add salt and sugar. Mix well and let the juice boil for 1 minute. Then pour the tomato juice back into the jars.

We close the jars with lids and turn them upside down. Wrap them with a warm blanket or towel and let them cool completely. After they have cooled, we store them in a dark and cold place, preferably in the cellar or pantry. Good appetite and increase cooking!


Peppers marinated in oil for the winter & # 8211 a simple recipe for all households

Here's how you can marinate peppers in oil for the winter without too much effort. Although the recipe I recommend is very simple and easy, the result is spectacular. The marinated pepper is very tasty and aromatic.

Necessary ingredients:

  • 1 kg bell pepper, 1 onion
  • 1 hot pepper, a few cloves of garlic
  • a few sprigs of parsley and dill, a few bay leaves
  • A few cloves, 1.5 liters of water, 5 tablespoons sugar
  • 2.5 tablespoons salt, 3 teaspoons vinegar, 200 ml oil

Method of preparation:

Wash the bell peppers, remove the seeds and cut them into strips. Put the pepper strips in a large bowl. Add a chopped hot pepper, a few sprigs of dill and parsley and a few slices of onion. Peel the garlic and add it to the pepper bowl.

We prepare marinade. Put boiling water in a saucepan. Add salt, sugar, sunflower oil, vinegar, cloves and bay leaves. After the marinade boils, add it to the pepper bowl.

Put a plate on top and press the resulting mixture. We leave the vessel aside until the next day.

Then transfer the peppers in jars (previously sterilized). We close the jars with lids and store them in a dark and cold place, preferably in the cellar and in the pantry.

If you want the jars of peppers to be more attractive, I recommend using bell peppers of different colors. I also recommend that you choose only good, juicy peppers that have no defects.

Try our recipe, then share it with your friends. They will definitely want to prepare their pepper jars for the winter. Good appetite and increase cooking!


Ingredients Marinated salmon with dill:

  • 500 grams of salmon fillet with skin, without scales and bones, very fresh
  • 3-4 large bunches of dill
  • 35 grams of coarse salt (preferably marine)
  • 90 grams of cough sugar
  • 1 teaspoon freshly ground black pepper

Preparation Marinated salmon with dill:

It is very important that the fish is very fresh, because this way of preparation does not involve the thermal processing of salmon. The salmon will be marinated for a relatively long time, cold, lemon juice, salt and sugar will give a certain firmness to the meat (the result has a texture similar to a very fine prosciutto cotto, for example), but, come back, it is essential to use a fish with a pink flesh, pleasant smell and firm skin. Some voices recommend freezing the salmon for a few weeks, before marinating it, in order to destroy, by exposure to very low temperatures, certain parasites that may be present in the salmon meat. Chop the dill, with the stems, not overly fine, and mix with salt, sugar and pepper:

To marinate the salmon, use a bowl with a lid that is suitable for the refrigerator. Depending on the size of the bowl, the fillet can be left whole or cut in half. I cut my fillet into two pieces, I put a layer of dill mixture at the base, I placed one of the salmon pieces, I sprinkled a layer of mixture on top of it and then I placed the next piece that I covered with the rest of dill:

Cover the bowl with the lid and refrigerate in the coldest compartment. The next day, a clear juice formed in the bowl, covering the fillets:

Return the fillets, changing their position in the bowl (if they were with the skin up, return with the skin down):

Cover and put back in the fridge, repeating the return operation every 24 hours. After 3 days, the salmon is already marinated, removed from the marinade, quickly rinsed off the dill on it and dab with a towel, for to dry. It is still kept in the fridge, it lasted a week for me (moreover, we didn't get to test its longevity: P), during which time we had other pieces to marinate, because it's delicious and we almost can't lack of it. A suggestion to serve:

Slices of raw cucumbers, garnished with cream cheese and greens and fine slices of marinated salmon & # 8211 a good-looking and tasty appetizer with a note of freshness. At least as good are, however, much less the pretentious toasted sandwiches, slices of marinated salmon and slices of green onions, which have recently turned my breakfast into a celebration. :)


Choose large, healthy vegetables (without stains or bumps). They are usually put in a jar: green gogonele, celery root, beetroot, carrot, hot pepper, horseradish, dried dill, peppercorns, cherry leaves, celery leaves and stems.

Make a brine in the proportion of 1l water / 1 tablespoon coarse salt and cover the vegetables. We screw the lid on and put it in the pantry.
We must take care to ventilate the jars daily until our vegetables die!

Try this video recipe too


Pumpkin and apple juice for the winter - recipe

From the given quantities results almost 7 liters of juice. Adjust as desired.

ingredients

  • 2 kg of pumpkin
  • 2 kg of apples
  • 1 kg of oranges
  • 2 lemons
  • 3 liters of water
  • sugar to taste

Method of preparation

Peel a squash, grate it and squeeze the juice. Remove the inside with seeds or stalks.

Cut them into cubes and place them in a large saucepan with thick walls.

Pour 3 liters of water, or enough to completely cover the fruit.

Bring to the boil. When it starts to boil, reduce the heat and put the lid on. Boil the pumpkin and apple pieces for about a quarter of an hour.

The fruit must be completely soft. It is good to collect with foam the foam that forms on top.

After the composition has cooled a little, insert the blender manually and pass everything finely. If you do not have such an appliance, you can use an S-blade food processor.

The meat machine or a sieve through which the fruit passes can work just as well.

In the juice obtained, add the freshly squeezed juices from oranges and lemons.

Add sugar at the end and taste. If the pumpkin and apples are very sweet, you will not need much sugar.

Put the pan back on the heat and bring to the boil. Let the juice boil for another 10 minutes.

Give the juice the desired consistency. If it is too thick, add more water or other fruit juice.

Pumpkin and apple juice pour hot into clean glass bottles. Or it can be put in jars.

Quickly screw on the lids and tighten well.

Place the bottles with the lid down and cover them with thick blankets. Allow them to cool freely. Then store them in the pantry.

Once opened, the bottle must be kept in the refrigerator and the juice consumed as soon as possible.


Useful tips for successful pickles and preserves

  • Choose healthy vegetables without visible defects (spots, soft or moldy areas). Even if they are sold at a tempting price, you better avoid them. A single broken piece can ruin the whole series of cans you prepare.
  • Wash vegetables thoroughly in several cold waters to make sure you have removed any chemicals they may have been sprayed with.
  • Follow the instructions and weights in the recipes! A more diluted brine in pickles or a shorter cooking time of the zacustia can compromise the whole batch.
  • Zacusca (like jams and jams) boils easier and faster in pans wide. 40 cm in diameter. The evaporation rate of water is increased and the zacusca decreases faster if the pot has a large surface area. Of course you will have to have separate pots for jam and zacusca (the smell of onions stays in the pores of the pan no matter how you wash it).
  • Rough salt is used for pickling. It can be bought in general in the markets and is sold in a 5 kg bag (it is called & # 8222Salt for the food industry & # 8221)
  • Horseradish, thyme, peppercorns, bay leaves, dried dill sticks are not just simple & # 8222 flavors and spices & # 8221. They contribute to the good preservation of canned vegetables. For example: horseradish gives firmness to cucumbers and donuts, ie keeps them crispy. That's why we don't add horseradish to the sauerkraut from which we want to make sarmale. All horseradish is the one that keeps the beautiful color of the broth!
  • In our recipes, only cold brine is used (even if it has been boiled, it is left to cool) so as not to soften the vegetables.
  • Observe the rules of food hygiene and conscientiously wash and sterilize the containers (and their lids!) In which you will keep these pickles and canned vegetables for the winter.
  • It is preferable to bottle the cans in larger and smaller jars (as appropriate) and open them gradually as you consume them. If one breaks down it's not a big deal. Containers must be adapted to the number of family members. If you are 2-3 people, it is recommended to put zacusca in 400 ml jars and pickles in 1.5 & # 8211 2 L jars. A 30 L pickled cabbage can hold 9 cabbages! Do you eat them all until spring?
  • Make sure you have a suitable storage space for these jars: a ventilated and cool pantry, a dry cellar, etc. Unfortunately, many new apartments do not have rooms as in the past, but only closets where the temperature is much too high. Don't be surprised if the jams ferment or the pickles and zacusca mold.

If you follow the tips above you will prepare some pickles and canned vegetables!

Observation: You can read the complete recipes by clicking on titles or images From lower.


250 g butter (at room temperature)
1 egg yolk
1 piece untreated lemon
1 tablespoon Fuchs dill
1 bunch of fresh dill
2 knife tips of ground cumin
½ teaspoon of salt

Caloric value: 1366 kj (326 kcal)
Fats: 35.9 g
of which saturated fatty acids: 22.8 g
Carbohydrates: 1.11 g
of which sugars: 0.74 g
Protein: 35.9 g
Salt: 0.51 g