Why do we need beets and what to cook from it
Beetroot for us - so familiar, so “own”. In fact, several millennia before us, its healing properties and taste (especially beet tops!) Were the first to be appreciated by the…

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Food Parachute: This trick will reduce the health effects of junk food
  My Stanford teacher, Dr. Clyde Wilson, described a simple trick: it will come in handy for many who are unable to refuse junk food, but at least think a…

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Cone jam lavender jelly: 10 boring homework
PROCESSING OF SEASONAL VEGETABLES AND FRUITS - it is convenient, affordable and beautiful, home-made jam will be a cool gift for any holiday. We recommend treating the sunsets as a…

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Cone jam lavender jelly: 10 boring homework

PROCESSING OF SEASONAL VEGETABLES AND FRUITS – it is convenient, affordable and beautiful, home-made jam will be a cool gift for any holiday. We recommend treating the sunsets as a game, experimenting with combinations and beautifully packing jams, marmalades and jams. We remind you that technology is important in canned food at home – the banks must be sterilized and hermetically closed – and we offer a dozen new boring recipes.

Onion jam

Onion jam is a simple and at the same time elegant sauce for everyday dishes. It can be served with thin toasts as an appetizer appetizer or combined with meat.

INGREDIENTS:

1.5 kg onions

200 g sugar

200 ml dry white wine

50 g butter

3 tablespoons of wine or fruit vinegar

teaspoon dry thyme

half a teaspoon of ground coriander

a pinch of salt

PREPARATION:

Peel, wash, chop the onion into thin half rings.

Melt the butter in a stewpan, put onion and simmer it over low heat until transparent.

Add thyme, coriander, salt, sugar, vinegar, wine to the onion. Stir all the ingredients. After the mixture has boiled, reduce the heat to a minimum.

Stir constantly until the onions are caramelized.

Pre-packaged onion jam in jars.

Bread cake in a jar

This dessert will be especially suitable in winter, when it is cold to leave the house for something sweet. Instead of plums, you can use apricots, mangoes or rhubarb – any interpretation will be successful.

INGREDIENTS:

2 stale buns or dried baguette

a glass of milk

2 tablespoons of honey

2 eggs

teaspoon ground cinnamon

200 g plums

8 walnuts

some softened butter

PREPARATION:

Cut the bread into slices. Add eggs, honey, cinnamon to milk, mix thoroughly with a whisk.

Wash the plums, remove the seeds, cut into quarters. Coarsely chop nuts.

Lubricate sterilized jars with butter. Dip the bread in the milk mixture. Fill the jars with rolls and plums until about the middle – when baking, the contents will rise.

Pour the banks with the second half of the milk mixture, slightly covering the top of the bread. Sprinkle chopped nuts on top.

Place the cans in a cold oven, turn on a low heat. Leave on for 20 minutes.

10 minutes before the end, place the lids on the cans in the oven.

Carefully remove the cans and lids, tighten and allow the sweet canned food to cool.

Lavender jelly

It goes well with cheese and meat.

INGREDIENTS:

a bunch of dry lavender

2 lemons

3 apples

1 liter of water

1 kg of sugar

50 g of gelfix

PREPARATION:

Chop the lavender flowers, leaving a small handful of seeds for decoration.

Grate the apples on a coarse grater with the peel, remove the zest from the lemons and squeeze the juice.

Place lavender, lemon juice with zest and apples in a saucepan, pour a liter of water and bring to a boil.

After the mixture has boiled, reduce the heat to a minimum and cook for one hour.

Drain the resulting liquid through a colander and leave for a couple of hours.

In a separate container, mix sugar with jellyfix, add lavender juice and cook for 30 minutes, removing the foam.

Pour the hot mixture into jars, pour a pinch of lavender seeds, twist.

Potato jam

Potatoes are perhaps the most unexpected vegetable for making jam. But you should not be afraid: its taste is neutral and will not interrupt the aroma of spices. It’s definitely worth a try.

INGREDIENTS:

350 g potatoes

250 g sugar

10 g vanilla sugar

100 ml of water

20 ml rum

a teaspoon of ground ginger

a teaspoon of cinnamon

a teaspoon of nutmeg

PREPARATION:

Wash, peel and boil potatoes until cooked.

Grind the boiled potatoes to a state of mashed potatoes.

Add sugar to the pot with water, put on fire, bring to a boil.

To the boiled syrup add mashed potatoes, spices, vanilla sugar. Reduce the heat to a minimum and cook for about 15 minutes, stirring occasionally.

A minute before the end of cooking, add rum, then remove from heat. Arrange the jam in sterilized jars, allow to cool, send to storage.

Cone jam

To prepare this jam, it is important not to collect cones in the city or near roads. Take the opportunity and go to the forest – it is best to look for young pine trees.

INGREDIENTS:

500 g of pine cones

1 kg of sugar

1 liter of water

PREPARATION:

Sort the cones prepared for jam, soak for a day in water.

Mix water with sugar and boil the syrup. Pour the cones into the prepared syrup and boil for about two hours, not forgetting to remove the foam. The color of the jam should be amber.

Pickled celery

This preparation can be eaten immediately after cooking, as soon as the marinade cools down. But we advise all the same to wait: the longer the celery is infused, the more delicious it will be. This roll will serve as an excellent component for a vegetable salad.

INGREDIENTS:

bunch of celery

glass of water

glass of sugar

teaspoon peas

a teaspoon of mustard or fennel seeds

½ teaspoon cloves

½ teaspoon of salt

6 tablespoons

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