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Pickled "flowers"

Pickled

Because this year I got a kind of hot pepper in the shape of a flower, I thought not to look at them just like flowers, but to place them nicely on the pickle.

For a 750 ml jar I used:

  • 1 teaspoon of salt
  • 3 teaspoons sugar
  • peppercorns
  • 1 small onion
  • 350 ml vinegar

Servings: -

Preparation time: less than 15 minutes

PREPARATION FOR RECIPE Pickled "Flowers" recipe:

I placed the "popcorn" nicely in the jar, alternating the red ones with the green ones, the onion cut into scales, the peppercorns, the salt and the sugar.

I boiled the vinegar with a bay leaf and poured it hot over the peppers. I didn't put a drop of water because they are so hot !!!


Flower recipes

Here are 4 flower recipes! Are you surprised to find out that it is incorporated in various culinary preparations? We already know that some flowers look so good that you feel like eating them. And some, such as pansies, roses, lavender, hibiscus, can even be consumed without any risk.

Pancakes with pansies

• 3 eggs • 3 tablespoons sugar • 3 tablespoons flour • rum or vanilla essence • 500 ml milk • oil • pansy flowers • rose jam

Mix the eggs with the sugar, flour and rum or vanilla essence, then thin with the milk, until the mixture reaches the consistency of a cream. Grease the pan with oil, pour a cup of the composition and quickly sprinkle the pansy flowers on top, which will be incorporated.

Serve the pancakes filled with rose jam or honey. You can add other edible flowers to the dough: linden, acacia, lavender, penny or St. John's wort flowers.

Roses jam

• 350 g rose petals for jam • 500 g sugar • juice from 1 lemon • 250 ml water

You get two jars after four hours of work. Here's how to do it: pick the petals and cut the white part, with which they attach to the flower. Pour the lemon juice into the bowl over the petals, which you then rub between your palms.

Then boil the water with the sugar until the syrup thickens. Then add the rose petals together with the lemon juice. Continue to boil the jam until the syrup binds well and the syrup-soaked petals float in all the liquid.

At the end, turn off the heat, cover the bowl with a damp, clean napkin, and after the jam has cooled, pour it into 350 ml jars, which close tightly.

Lavender muffins

• 160 g butter • 120 g sugar • 4 eggs • 250 g flour • 100 g white chocolate • 1/2 teaspoon lavender flowers • lemon juice • 1/2 sachet baking powder • a pinch of salt

From these quantities results about 15 muffins. Sprinkle salt and baking powder in the flour. Separately mix the soft butter with the sugar until you get a loose mixture in which you put one egg at a time and mix to incorporate. Add the lemon juice, then the freshly sifted flour, stirring gently. Chicken and chocolate (small pieces) and lavender. Pour the dough into muffin paper or directly into the silicone tray and leave in the hot oven for about 20 minutes. When they turn golden, take them out, let them cool and enjoy them.

Hibiscus ice cream

• A handful of dried hibiscus flowers • 200 ml water • 250 g stalks • 2-3 tablespoons sugar • 500 ml whipped cream

Over a handful of dried hibiscus flowers pour 200 ml of water and bring to a boil, then turn off the heat, cover the pot and leave to infuse for 10-15 minutes. Place in a saucepan 250 g diced stalks over them pour the water drained from the hibiscus flowers. Add 2-3 tablespoons of sugar to the revent composition and boil for a few minutes, until the stems soften. Pass and let cool, then incorporate 500 ml whipped cream. Put the mixture in the freezer for a few hours or put it in the ice cream machine. Serve this ice cream decorated with whipped cream and hibiscus flowers.


Turns shock flowers into seasonal dishes: shock and shock flowers into dough

& ldquoSock flowers are prepared in dough, candied, crystallized, added to salads, tarts, perfume wine or soft drinks. They lend their fragrance to fruits & rdquo; says researcher Maria Ivascu, doctor of horticulture. Here are two recipes to try during this period.

Dough shock flowers:
Ingredient:

  • 20 shock flowers
  • 125 grams of flour
  • 2 eggs
  • 1 tablespoon oil
  • 1 glass of beer blonde
  • 1 tablespoon powdered sugar
  • 1 tablespoon brandy

Method of preparation:
Make a dough from all the above ingredients. Moisten the flowers with egg white, dust with sugar, then pass the inflorescences through the dough, holding them by the tail and bake in hot oil until lightly browned. Serve hot, powdered with sugar. Serve with cold beer.

Socata:
Ingredient:

  • 10-15 large shock flowers
  • 1 kg of sugar
  • 2 lamai
  • 8-10 grams of fresh yeast

Method of preparation:
Mix in a 10 liter jar filled with water. Wash the shock flowers and place them on the bottom of the jar. Add the sugar, lemon juice, to which add the chopped lemon peels and leave to soak.
After 24 hours, fill the jar with water, add the yeast and leave it for about 48 hours in a warm and sunny place, during which time the liquid in the jar is mixed. When the mixture has reached the desired level of acidity, strain it, put it in bottles and keep it cold.

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Here are the flowers that are edible

Here are the flowers that are edible and therefore used to decorate dishes or prepare salads. So, curiosity & # 8230 What was at first a curiosity later became a current, and another one well received by lovers of extravagances.

Hibiscus

It is a plant that grows in tropical and subtropical regions. Hibiscus flowers are quite large and can reach up to 15 cm. They can be of different colors, for example red, yellow or white. The hibiscus flower, dried, is an ingredient in many tea blends, it is the one that gives the tea its red color. In the 'steak' kitchen it is used fresh, for salads and desserts.

Dandelions

Dandelion is a plant well known to everyone. Its yellow flowers can decorate various dishes and, as a result, can be eaten. Adherents of 'flower cooking' claim that dandelion can be integrated into a wide variety of culinary specialties and that, in fact, any part of this plant can be consumed.

Lavender

From grandma's closet directly into the kettle or saucepan. This is because the delicate lavender, with its unmistakable scent, can be used in the form of tea, spice or ingredient in a series of medicinal drinks. Here's how to make one lavender tea fragrant!

Honeysuckle

In over 200 different species, honeysuckle, with its white or yellow flowers and its strong aroma can be consumed in the form of tea but also as a sweetener.

Cress

Fresh or heat-treated, the plant with yellow, orange or red flowers gives color to any common salad, which is why it is widely used in their preparation. And not only.

Rose

Let's say that there is nothing new about the use of roses for food purposes. That's right, it's about certain varieties of roses. Because just someone wouldn't make Baccara or Ingrid Bergman rose jam or sherbet! The idea is that if they can be consumed in the two forms mentioned above, they can just as well decorate some dishes also intended for consumption.

Pumpkin flower

That it was edible, I found out a few years ago in a culinary show by the famous Jamie Oliver. During the documentary period of this article, I was talking to a friend and she told me that Jamie probably didn't even start cooking when Radu Anton Roman was grilling pumpkin flowers on the grill or rolling them in egg and flour to fry them. The idea is the same: pumpkin flowers are edible.

Pansy

The delicate flower that impressed me to see it "crucified" on a cheesecake is - say those who used and consumed it - tasty. That it would have a sweet, slightly mentholated taste, which makes it suitable for salads and desserts. I one can not confirm & # 8230

Camomile

In addition to its well-known healing properties when used in the form of tea, chamomile has gained a place on the plate, not just in the cup. So if you like the taste, you can enjoy chamomile flowers in various salads.

Violet

It is also on the list of flowers that have the "bad luck" of being consumed in drinks, salads, side dishes and desserts.

Sunflower

We know that its seeds are of great use. Now we also know that sunflower petals are good to eat. And that the buds can be steamed and eaten with confidence.

Salvia

The leaves of this plant are recognized as a spice and widely used. Here that the flowers are edible, having the same taste as the leaves.

Rosemary

In the case of this plant, things are exactly the opposite of sage. In the sense that, yes, rosemary flowers are also edible, but their taste is weaker in intensity than that of the leaves.

Oregano

Another beloved spice, oregano, is subject to the same rules as those mentioned above. That is, in addition to the leaves, the flowers can be eaten just as well, the taste being the same. It's just a little weaker.

Radish

Do you not have patience until the root (practically the radish itself) is formed and ready for consumption? You can eat the flower, because it has exactly the same taste, slightly peppery.

Bat

Do you rather see him in the hood, on the nightstand, perfuming the whole room? Me too & # 8230 But others see it on the plate, with its fine citrus taste.

Lemons

With its sweet-sour taste, the lemon seems to feel good in desserts.

Increase house

The beautiful color of these flowers warmly recommends them for decorating various dishes. And their advantage is that they are tasteless, so they will not influence in any way the flavor of the culinary preparation.

The little ones

High visual impact, the hats will be appreciated only by those who prefer the bitter taste. Or maybe just to temper the very sweet one of a dessert. Otherwise & # 8230

Chicory

Blue but bitter. The same can be said about the petals of this flower. Both chicory petals and buds can be eaten either natural or pickled.

Marigold

Well known and intensively used for medicinal purposes, marigolds can also be an interesting culinary choice. With an aromatic, peppery, slightly spicy taste, marigold flowers can be used as a side dish with a variety of dishes.

Locust

Only now, in the end, did I realize that, in fact, I had once eaten flowers as a child. Acacia! I don't remember the taste, but I certainly liked it.

CAREFUL!
Of course, not all flowers are edible. And not only that, but some are so toxic that they will avenge themselves very quickly for the 'barbarism' of being tried to be eaten. The flowers with a high toxic potential are autumn cranberry, lady's earrings, lily of the valley (pearl), leander, lobelia, narcissus, yellow narcissus, nemesis, petunia, rhododendron, spinach, iris (iris) and pepper flowers, ro, eggplant and asparagus.

DO NOT eat flowers & # 8230
& # 8230 if you are not sure which species they belong to!
& # 8230 from trade!
& # 8230 if you have no guarantee that they have not been sprayed with pesticides!
& # 8230 if you know you are allergic
the pollen!


Housewives and problems with pickled gogonelles

Pickled dumplings, like other pickles, butter is one of the traditional foods used in winter. Not infrequently housewives wake up even with pickled gogonelas that soften and are no longer good for anything, after all. In order not to have such surprises, it is good to always follow the pickle recipes exactly as they are. Changing the amounts, especially those of vinegar, vegetables and salt, can lead to the spread of bacteria that cause damage.

In order not to have such surprises, to wake up with soaked pickled gogonelas, it is good to use clear, defect-free fresh products, if possible, within 24 hours of harvest. Wash them thoroughly in water and, if necessary, immediately refrigerate unused products.

For pickled gogonelles use "pickling vinegar", with 7% acidity

Another tip that you should follow, so that you do not have problems, is to use only water with low levels of minerals and chlorine. Hard water can reduce the acidity of brine, possibly affecting food safety. To soften the hard water, boil for 15 minutes, then leave it covered for 24 hours. Remove any foam that forms. Carefully prepare the water in the pot without shaking the sediment from the bottom of the pot.


The garden on your balcony! What to fertilize the soil with to have beautiful flowers

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Some time ago, balconies were more of a storage space for various unnecessary objects. Modern design has changed our tastes and taught us to turn terraces and balconies into oases of relaxation, a place to read or spend time with family or friends. Arranging a garden in the balcony of the house has become a fashionable trend, being encouraged by furniture stores especially for small relaxation spaces.

Surrounded by beautiful flowers that last until late in the winter, we start our day on the sunrise, or end it with a tea or a glass of wine on the sunset, right from the balcony of our house!

What flowers are suitable for balconies and terraces?

Specialists give us many ideas from which we can choose the most suitable for our intentions and the space we have. Garden burgundy geraniums or Cassandra noble geraniums with voluminous, white inflorescences of extraordinary elegance are the perfect choice for gardeners or hanging baskets while Leander - white, pink or red - is a spectacular flower with fragrant bouquets of flowers reminiscent of superb flowers. Mediterranean landscapes.

Also, who is not captivated by the flowing flowers that ennoble and take out of the ordinary any balcony or even building? Moreover, these magnificent flowers protect from strong sunlight and excessive summer heat and bring color and joy to their owners. Petunias are some of the most popular balcony plants that grow in pots, baskets and pots, being suitable for intense exposure to sunlight.

Surfinia is another excellent choice that grows in the sun or semi-shade. From May to September it offers us the splendor of a rainbow of colors, from blue to white, purple, pink, yellow, orange, red, etc.

The lady's conduit is also preferred by those who garden on the balcony due to the variety in which it is found.

Soil fertilization, a mandatory condition for resistant and strong flowers!

The first basic condition to have beautiful and hardy flowers is good soil fertilization. For information in this regard, we addressed the specialists in the field, the creators of organic fertilizer Avisol which entered the market in force in 2020.

"From customers who buy the product fertilizer we know how much they enjoy taking care of the plants and how much dedication they take care of them! Therefore, all those who want to turn their balcony into a garden and want to have beautiful, healthy and hardy flowers, seek to fertilize their soil with an organic, natural fertilizer to have flowers from spring to late winter. .

Avisol is a product sought after and appreciated by flower enthusiasts precisely because of these characteristics. It is organic and naturally fermented, has a pH = 7.4 which ensures the maintenance of soil fertility and enriches it with the microelements necessary for feeding plants. Avisol can be administered to all crops, solariums, orchards, gardens, flowers, golf courses, etc. being equally useful to those who want to obtain resistant plants, adaptable to environmental conditions on small spaces such as terraces and balconies.

The administration of this fertilizer is done according to the indications written on the box, but most likely for a flower pot you will not need more than a teaspoon of fertilizer!


Recipes with flowers and shock fruits

Gather 20 shock flowers and prepare a dough from the following ingredients:

125 grams of flour
2 eggs
1 tablespoon oil
1 glass of blond beer
1 tablespoon powdered sugar
1 tablespoon brandy

Moisten the flowers with egg whites, powder with sugar, then pass the inflorescences through the dough, holding on to the stalk and bake in hot oil until lightly browned. Serve hot, powdered with sugar. Serve with cold beer.

Shock flower "champagne" (shocked)

(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

Of course the shock has nothing to do with the champagne itself, but it is very refreshing in summer and you don't have to wait long before you can drink it.

Ingredient:
15 shock flowers (in full bloom, picked on a very hot day)
1 kg of sugar (for such a refined drink, white sugar is preferred, not brown sugar)
1-2 lemons
3 tablespoons wine vinegar

Put the flowers in a bowl together with the added lemon juice and the grated lemon peel (obviously without the white skin). Add sugar, vinegar and 5 liters of water, then leave for 24 hours. Strain the juice and put it in bottles with a cork or screw and leave it for two weeks. No more yeast, the yeast is enough. Drink the shock in no more than three weeks.

They come from shock flowers

(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

Pour 5 liters of boiled water over an equivalent volume of shock flowers. Allow to cool, then press the mixture to drain the water. Add 2 kg of sugar, 250 grams of raisins (optional) and the juice of 3 lemons. As the flowers contain virtually no nutrients for fermentation and as sugar is not enough, add yeast nutrients if you have one tablespoon to 5 liters of wine. Then, after the temperature has dropped to 24 ° C, put the yeast. The best is the wine yeast bought. Put the wine in a canister with a fermentation funnel in your mouth and let it ferment. Take out the wine and bottle it when it's ready.

I come from shock grains

(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

3 kg of shock grains
1.5 kg of sugar
5 l of water
60 g of citric acid or lemon juice
yeast

Pour hot water over the berries and then pass with a mash to cover and leave to stand for 24 hours. Add sugar and yeast and leave to ferment. The more it ferments, the better. When it has finished fermenting, extract the drink leaving the sediments on the bottom of the vessel and pull it into bottles. This procedure is applied to any type of wine.

Therefore, shock is a plant with multiple uses in the household, and not only in the kitchen. In the past, for example, shock flowers, leaves and fruits were also used for painting. Other ideas, which we can't wait to try, I found out by reading David Seymour's work & # 8220Return to Origin, the book of self-sufficiency & # 8221: other fruits cooked together with shock seeds get better flavor an excellent sauce, which can be stored for a long time as long as it is kept in airtight containers.

Other edible flowers are zucchini, which can be filled with meat and / or rice. If you haven't tried them yet, you can test our recipe by stuffed pumpkin flowers.


How to make these marinated ghebe in a jar of pickled mushroom recipe for the winter?

How to clean the gables? Why are ghebele (opintici, popinci) scalded?

Here is this year's "catch" of ghebe! Ghebele have a rather fibrous foot that must be shortened almost under the hat. A sharp knife is used for this operation.

Then rinse well with cold water and drain.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

In particular, the stalks must be scalded before being marinated or turned into zacusca. Why? Because they have a mucous substance that is only removed by boiling. Boil a large pot of water and when it boils, immerse the ghebele in it.

Boil for 2-3 minutes then drain. The 3 minutes are calculated from the moment the ghebele start to boil en masse, not since they are put in the pot! I saw that some did not understand this aspect and I wanted it to be clear.


Cherry vinegar

Any type of vinegar can be flavored with cherries, and the recipe is very simple and available to everyone. All you need are two cups of cherries with pips and stalks and a bottle of balsamic vinegar. What should you do? Put the fruits in a bowl, mash them with a fork, and then add the vinegar. As a quantity, it should cover the cherries by one, two centimeters. Cover the bowl with a plate or lid to keep insects away and leave it somewhere in the kitchen in a secluded corner. Taste a little each day to see if the vinegar has caught the desired flavor. However, this will happen in 7-10 days. Once you have reached the perfect taste and desired aroma, strain the vinegar and then pour it into a jar or a clean bottle. The cherries are thrown away.


Pickled eggplant? Baked eggplants? What do you choose?

Eggplants can be preserved for a long time and kept in airtight jars or in vacuum bags and stored in the freezer. Generally speaking, these vegetables can be cooked on a garden grill, in the oven or on the stove. From the eggplants cooked in this way, you will get a tasty salad that can be served spread on toast or on a fresh and fluffy slice. You can enjoy eggplant salad even now, at a picnic, with friends, or while lazy in the yard, lying comfortably in hammocks and eating directly from jars. It is tasty, fragrant, delicious and full of vitamins, minerals and nutrients. And without mayonnaise it is even healthier! Another way to keep eggplants until winter is to soak them in vinegar water or marinate them. Here's what you have to do!

Pickled eggplant. ingredients

After you have bought the eggplants & # 8211 10 pieces of medium size & # 8211 they are washed well under a stream of cold water and left to drain. Meanwhile, prepare the other ingredients:

  • A cup and a half of white vinegar
  • A cup and a half of water
  • 2-3 tablespoons of grated salt
  • 7 cloves of garlic
  • 7 dill strands with flower
  • 7 bay leaves

Pickled eggplant. Method of preparation

  • Peel a squash, grate it and slice it. Then cut each eggplant lengthwise into pieces the thickness of a carrot. If these slices are too long, cut them in half.
  • Put the eggplant thus cut in a strainer placed on top of a bowl. Sprinkle coarse salt and mix the vegetables well so that each piece is salted. You will have to wait a few hours for the juice left by the vegetables to drain well into the bowl. You can mix the eggplant pieces from time to time, thus helping the juice to drain faster.
  • After the time has elapsed, rinse the vegetables well under running cold water.
  • Pour water and vinegar into a deeper bowl, mix a few times and put the eggplant inside. Add the bay leaves and garlic cloves, wait for the water to start to boil, and after 15-20 minutes turn off the stove.
  • Remove the eggplant, bay leaf and garlic from the water with a whisk and drain well.
  • Next step: put the slices of eggplants in sterilized jars. Strain garlic cloves, bay leaves and dill flowers among the pieces of vegetables. Then, after pressing all the ingredients well, add the mixture of water and vinegar to the jars. If the vegetables are not completely covered, add more water with vinegar.
  • Before being eaten, pickled eggplants must stay in airtight jars for at least three days. The longer the vegetables stay in the sealed jars, the stronger the flavor will be. If you want to eat them over the winter, put the jars in the fridge.

In addition to pickled eggplant, in winter you can also enjoy the flavor of other recipes based on this vegetable. One idea would be to try eggplant au gratin with tomatoes and cheese or stuffed eggplant.


Video: Τα 10 πιο δηλητηριώδη είδη φυτών στην Ελλάδα most poisonous plants (November 2021).