I admit that the first time I heard about pickled green walnuts, I looked a little weird and thought, "What about this bitch?" I thought that such a thing was never heard in our parts, although we overflowed with green walnuts, which we use mainly in jams. But knowing that they are so appreciated in sweet dishes, the idea of pickling seemed at least bizarre to me.
And yet, after I prepared them (somewhat with half my heart), I had the patience to stay quite soaked ... I opened the jars with trembling hands, with some emotion and curiosity: yes, they are very tasty and I will prepare more and next year ... and next year ... and so on. from now on they will not be missing from my pantry. Be careful, though: these are not pickles, but spices; 1 pickled walnut cut into thin slices reaches 2 servings!
You may be surprised, as I was, to hear that green walnuts are not at all a new "invention" ... and by no means a novelty, as they are used by the ancient Persians (!), And the first evidence of their use in the kitchen it dates back to ... 8,000 years ago (in Iran), and even the kitchen of old England is aware of such a thing (it seems that Charles Dickens himself nominates them in the "Pickwick Club Documents"). Unfortunately, however, interest was lost over time, and pickled green walnuts fell into oblivion.
Pain is a burden! This goes without saying, but we must not minimize the consequences of any pain, chronic or acute. The most commonly used treatments in Western culture are pills and antibiotics. However, in recent years, there has been a trend towards a return to traditional remedies, natural remedies and alternative medicine practices specific to Eastern Eastern culture.
Given that there is not (yet) an ideal medical practice, 100% safe and universally valid, most likely, the truth is in the middle of the two cultures. One such product that has appeared relatively recently on the market but has been used for thousands of years is CBD oil cream.
For starters, what is CBD?
If the term "CBD" is foreign to you, it is useful to know that this is an abbreviation for cannabidiol, a natural extract from the cannabis plant. And no, this substance has no hallucinogenic effects, because it does not contain THC (tetrahydrocannabinol), the substance that places cannabis use outside the law. Therefore, in Romania, any product containing cannabidiol is perfectly legal.
What is CBD cream used for?
When you apply creams or ointments on the skin, they can have benefits both for the surface of the skin and for the layers under the dermis. Most CBD oil creams work on both levels. The human body has an endocannabinoid system that normalizes appetite, mood, pain and pleasure.
Cannabinoid substances, such as CBD, activate the endocannabinoid system through skin receptors, muscle tissue, and nerve endings. This explains why most CBD creams are used to relieve chronic pain, inflammation and itching.
How to use cannabidiol cream?
Usually, the use of such creams with CBD oil is extremely simple. For local treatment, you need to identify the source of the pain or discomfort and just apply the cream. The process is similar to using a moisturizer.
Depending on the amount of CBD oil in the composition of the cream, you will be able to get faster or slower effects. It is advisable to start using this type of cream with a lower concentration and, over time, you can increase the percentage of cannabidiol. Watch out! If you have allergic problems, read the list of ingredients carefully and consult your doctor before using the cream.
The benefits of CBD cream
The main effects of using products that are applied directly to the skin and contain cannabidiol are to reduce the sensation of pain, reduce inflammation and improve skin health. For example, two common conditions in which the use of a CBD cream is recommended are arthritis and psoriasis. Moreover, although the application of the cream is local, the effects felt are on the whole body. You will feel more relaxed, calmer and less stressed!
The advantages of using a cream based on CBD oil are numerous and are very quickly noticeable. To be sure of the quality of the product of your choice, consult the varied offer from CBDLife. Choose the product that best suits your needs. Get rid of pain and discomfort in a simple and natural way. Do not hesitate, try!
If the bananas you have are ripe enough to eat but not good enough to cook with, you can quickly bake them in the preheated oven for 30 minutes.
Warm breakfast for cold mornings
The moment of the morning is very important to start an excellent day. We have the control to personalize it as we want and to add a delicious breakfast to pamper our taste buds.
My favorite for breakfast, especially in the cold season, is oatmeal.
One of the great advantages is that you can adapt it to your personal tastes, using your favorite fruits, seeds, nuts and flavors.
This is my favorite option when preparing breakfast for 2 people:
& # 8211 170 g whole oat flakes
& # 8211 1 teaspoon carob powder
I put the oatmeal in a wok pan and added enough water to cover them. After they swelled (in a few minutes), I added a little coconut oil, sprinkled a little salt and mixed.
I put the porridge in bowls and sprinkled carob powder, chia seeds, Pecan nuts (broken into pieces), banana (sliced) and cinnamon.
It is consumed slowly, to enjoy it properly.
Why eat carbs for breakfast?
Lately, carbohydrates have had a very bad reputation, especially after the advent of South Beach, Atkins and Paleo diets, not to mention the obsession. gluten free. Avoiding cereals has become increasingly popular in recent times.
However, cereal-free meals are not always the healthiest. As long as we consume quality carbohydrates and at the right time of day - especially at breakfast - they can be a source of energy for the rest of the day.
When we have carbohydrate-free meals, the need for sugar increases and it would be a major mistake to eliminate carbohydrates, but to consume sugar and sweets.
When we eat carbohydrates, they are converted into glucose, which is essential to supply energy to any cell in the body, and fructose, which gives us short-term energy (and which can be stored as fat). When you hear the term simple or complex carbohydrate, it refers to the time the body needs to turn carbohydrate into these elements. Complex carbohydrates such as whole grains, vegetables, nuts - are a better option. They are rich in fiber and turn slowly to provide long-lasting energy.
On the other hand, simple carbohydrates are found in white bread, white rice, sweets and commercial beverages. Consumption of simple carbohydrates gives the body an excess of energy followed by a collapse, which not only exhausts us, but also does not give us the feeling of satiety for a long period of time.
Because of this, carbohydrate intake is associated with weight gain.
If you want to have more energy, consuming complex carbohydrates is a very good idea, especially in the morning.
I boiled until the nuts softened and the syrup thickened. We put a drop on a plate and if it doesn't stretch it's ready.
We put them in sterilized jars, turn them with the lid down and leave them to cool. From the given quantities, 3 jars of 150 g come out. Enjoy!
If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".
Here's how to use pickled lemons - a unique recipe
Also known as canned lemons, this sour dish is a specialty found especially in North Africa, South Asia and Mediterranean cuisine. Pickled lemons are a traditional ingredient in Moroccan stews.
Pickled lemons offer a richer flavor than raw fruit. They are fine, rich, and equally sweet and salty. When pickled, they can be eaten whole, with peel.
THE ORIGIN OF PICKLED LEMONS
Like many other ancient culinary techniques, pickling has its roots thousands of years ago. In the absence of electricity, people have resorted to this technique for preserving food for a longer period of time. The method was versatile, which could be used for both fruits and vegetables.
The process involves fermenting fruits or vegetables in an acidic liquid called brine. This encourages the development of bacteria that convert natural sugars into lactic acid. Thus, bacteria that damage food - and feed on sugar - cannot survive, and raw food can last longer without spoiling. It is pure science.
In the 1850s, pickling became much easier with the advent of sealed jars. The rubber resistance around the lid prevents air from entering, being perfect for pickles. Nowadays, no housewife can afford not to have a few jars with a tight lid in the house.
Lemons have been dying for thousands of years. A reference food in Moroccan cuisine, pickled lemons are often combined with cinnamon, cumin, ginger and turmeric. These intense spices can also be added to brine. Lemons are used especially in stews. They are used the same way lemon juice is used in Western cuisine. The ancient peoples, the Greeks, the Chinese, the Russians and the Indians, also used pickled lemons in various dishes, from refined sweets to side dishes. Certainly, the versatility of pickled lemons knows no bounds.
HOW TO DIE LEMONS
Pickled lemons can also be found in oriental or Muslim shops. But they can be easily made at home. Fresh lemons are found throughout the year, but pickled ones intensify the flavor of food. For pickling, you can use lemons of the Meyer variety, which are a little sweeter, or Eureka. It is good to use organic lemons, because the peel will be consumed.
The pickling process is simple. Take 5-7 fresh lemons, juice of 3-4 lemons, salt and boiled water. A sterilized 400-500 ml jar and a knife are also needed. For sterilization, put the jar in a pan on the fire and cover with water. Let the water boil for about 15-20 minutes. Remove the jar from the pan with kitchen tongs and leave to cool. The lids are also sterilized in water near the boiling point for 10 minutes. The water should not be boiling, but only warm, so as not to melt the rubber of the lid. The cooled and dried jar and lid will provide a suitable and uncontaminated environment for lactic acid bacteria.
Clean the ends of the lemons. Cut each lemon into quarters, but not completely, but up to a distance of about 1.2 cm from one end. That end must remain intact, so that the cut slices do not come off. Sprinkle salt generously on the cut pieces and continue to cut the rest of the lemon.
Sprinkle salt generously on the bottom of the jar and place the lemons, well pressed next to each other. Press the lemons into the jar to leave the juice. Add salt, water and squeezed lemon juice until the lemons are well covered with liquid. The lemons used for the juice are not thrown away, but cut into pieces and placed on top of the jar. Leave at room temperature in a dark and cool place for 3-4 weeks, until the acids do their job. From time to time, shake the jar to homogenize the brine.
Pickled lemons can be stored for up to a year in the refrigerator, after they are ready for consumption. As they are used in food, each jar can be filled with other lemon peels. It is an excellent way to make the most of a lemon. The longer they stay in the jar, the stronger their aroma will be. The lemons are removed from the jar with a wooden object. If a layer of white mold appears, you do not have to worry - it is harmless and can be removed by washing.
HOW TO CONSUME
Pickled lemons give you the opportunity to experience some Moroccan, Oriental and Asian dishes. In Morocco, they are used in chicken, lamb and vegetable stews. The pulp is cleaned and discarded, and the peel is sliced and fed at the beginning of the cooking process. Ceramic or clay cooking pots are used, which keep the aroma well and also serve as a decorative purpose.
Pickled lemons have a wide use, in addition to traditional stews. They can be used in any recipe that requires fresh lemons, offering a finer flavor. The pulp can be used in any type of stew, sauces or soups. Finely chopped peel can be added to salads, dressing or hummus. It can be added to rice or pasta. Seafood also goes very well with pickled lemons. Sweets can also be flavored with pickled lemons - they can be sprinkled on yogurt or ice cream.
A simple recipe for small green pickled tomatoes
Every housewife, who prepares supplies for the winter, always dreams of a kind of unusual meal that could surprise guests at a dinner and the traditional renewal, usually passed down from generation to generation, recipes tested & # 238n. 238n time. It seems that an example of such a preparation would be a recipe for marinated green tomatoes for the winter.
On the one hand, few now deal with green tomatoes, some even leave them on the bushes to freeze for the winter or to feed the animals, without suspecting that a lot of all sorts of delicious ones can be prepared. . On the other hand, even during the Soviet period, green tomatoes were sometimes found in stores, and connoisseurs realized that it was difficult to find a more delicious and salty snack in the winter.
Of course, green tomatoes cannot be cut into a salad like their mature counterparts. This can be not only tasteless, but even dangerous to health, due to the high content of solanine toxin. But it seems that they were created by nature for pickling and pickling for the winter. Since solanine is in the process of salting or heat treatment, the destruction is done, and the tomatoes get the taste of all the spices and condiments with which are pickled.
Green walnut liqueur, a drink that melts extra pounds
Walnuts should not be missing from the diet. A cure with green nuts is beneficial for heart, liver and stomach health. Green walnut liqueur reduces fat in the liver and helps detoxify the body.
Green walnut liqueur is an essential preparation that should not be missing from the pantry. Its therapeutic effects are famous, given that green nuts keep cardiovascular disease at bay, increase the immunity of the whole body and lower cholesterol levels.
Walnuts in the diet
Walnut shell plays a very important role in health, fighting stomach diseases. All you have to do to benefit from their properties is to put five teaspoons of chopped green walnut shells in 300 ml of water and leave them to soak for 10 hours. Then strain the mixture and boil the remaining 300 ml of water for five minutes. So include them in your diet!
Green walnut peel can also be used to remove warts. All you have to do is rub the warts with this green bark for a week. Experts say that this peel contains substances that have an anti-infective effect, such as tannins and iodine.
The recipe for medicinal green walnut liqueur helps to detoxify the body by reducing the fat accumulated in the liver. Walnut liqueur is also useful in protecting the heart, lowering cholesterol, fighting anemia, asthenia, colitis, digestive disorders, acute intestinal infections, intestinal parasites, slow digestion. Walnut liqueur purifies the blood and cleanses the stomach.
Recipe - How to prepare it
The recipe for green walnut liqueur is not a complicated one, so it can be prepared by anyone. Here are the steps you need to follow:
First chop 20-24 green walnuts. They are put in a 1 liter bottle, with a wide neck, and on top pour 40 degree alcohol, of good quality, about 2-3 fingers above the level of the nuts. Then it is left to soak for 15-30 days, in a warm place, even in the sun. The third step is to strain it, and in the alcohol obtained, add ingredients such as 3 cloves, 3 nuts, half a vanilla bean (pod), half an orange peel and 300 g brown sugar. Mix well and leave to soak again for another 3-4 days.
The last step in the preparation of green walnut liqueur is to filter it in small bottles of 50 - 100 ml, keeping it cool and dark. Medicinal green walnut liqueur can also be prepared in autumn, when the green peel comes off the nuts. The recipe is similar, except that green shells from 15-18 nuts are used instead of green walnuts.
To enjoy the therapeutic effects of green walnut liqueur you should take a teaspoon or two in the evening, before dinner, for 20 or 30 days. The cure purifies the blood and, in addition, fights intestinal worms, cleanses the body of fat and detoxifies it. But be careful, if you suffer from chronic diseases or take any medical treatment, ask your doctor for advice before following the treatment with green walnut liqueur.
Pickled green nuts - Recipes
Besides the fact that walnut kernel is a delicious food and useful in the kitchen for preparing desserts, it also has some enviable therapeutic qualities. Consumed daily, walnuts bring benefits that are hard to match, which is why, if you have the opportunity to go nutmeg, do not refuse. Eat green nuts and a lot of diseases will not affect you.
Every autumn, natural medicine recommends a cure for nuts, because these tasty fruits are extremely healthy. The cure is indicated as an adjunct in stomach and intestinal disorders: ulcers, dyspepsia, irritation, diarrhea, constipation. We can eat walnut kernels for a whole month, if you do not exceed 100 grams per day. In this way, we will avoid the discomfort caused by the long gnawing of the lambs, ie canker sores and mouth inflammation. If they still settle, take a teaspoon of honey and walk it through your mouth. Or, you can rinse your mouth with sage decoction. The nuts are chewed for a long time before being swallowed. It is eaten fresh or lightly fried to make it easier to digest. Walnuts that you do not eat, keep them for natural preparations, useful in treating various ailments. Or put them to dry, Christmas is coming immediately and the walnut kernel will give the cakes a delicious taste. Although he is full and healthy, many of us avoid eating too much walnut kernels because he is fat. Indeed, it has a higher caloric value than meat, but the fats in nuts are unsaturated, helping to lower cholesterol.
Why are walnuts so valuable? Their core is a plant of beneficial substances: water (3-5%), fats (52.0-77.5%), protein substances (12-25%) from the group of globules (such as those in milk and eggs), salts minerals (walnut is the fruit richest in copper and zinc), provitamin A, B-complex vitamins (B1, B2, biotin, choline), vitamins C, E, F, P. The energy value of walnut kernel is on average 700 kcal per 100 g. It has a laxative effect, especially fried. Because it contains tocopherol (vitamin E), which helps lower blood cholesterol and has a very low amount of carbohydrates, walnut kernels are allowed in diabetics. Being very rich in fats and proteins, walnuts surpass meat in caloric value, having a toxicity several times lower. Walnut kernels are one of the most vitalizing and nutritious foods known and a miracle for the body during the cold season.
The antioxidants contained in the core of the fruit naturally regulate the level of cholesterol in the blood and, implicitly, the blood pressure. Regular consumption of fresh nuts strengthens blood vessels and prevents their deterioration, especially in the elderly. Due to the richness in vitamin E, consumers of nuts have a minimal risk of having a heart attack. Eight nuts a day keep arteries flexible, heart healthy and prevent stroke, according to a recent American study. Specialists advise us to eat nuts, especially after a high-fat meal to alleviate their negative effects on the body. The researchers also noted that alpha linoleic acid in nuts may be beneficial for those with heart rhythm disorders. Protective fats from nuts eliminate the effects of saturated fats in the diet. Studies have also shown that people who eat nuts at least twice a week have a twice lower risk of suffering a sudden heart attack than those who do not eat nuts at all. Walnuts also reduce the risk of coronary heart disease by about 30%. It is said that if you eat five servings of green walnuts a week, you will have an athletic heart.
Roasted walnut kernels fight urinary tract infections, but at the same time can be used to get rid of coughs. It is an excellent dewormer, especially eliminating tapeworm. Due to its high copper content, walnuts are indicated in the diet of people with anemia. The core of 20 nuts, consumed daily, is an effective treatment against psoriasis or allergic eczema. It even solves acne. Walnuts contain vitamin B1, which plays an essential role in carbohydrate metabolism and is absolutely necessary for the normal functioning of muscles and the nervous system. Consumption of nuts increases the tolerance threshold for pain and makes an important contribution to maintaining smooth muscle tone, being involved in neuromuscular transmission processes. The core of four roasted nuts solves constipation. The same effect is obtained if the nuts are kept in water for a few hours before being eaten. Walnuts contain tannin with an astringent effect, so they are also useful in the treatment of diarrhea.
Due to its high copper content, walnuts are indicated in the diet of people with anemia, people with rheumatism and osteoarthritis, in precancerous conditions and tuberculosis, especially bone tuberculosis and also in patients with syphilis and gonorrhea. It is also an excellent help in the treatment of scrofula because it promotes the drainage of lymph and skin. Thanks to Omega 3 fatty acids, antioxidants and phytosterols, nuts are formidable weapons in the fight against breast cancer. Tumors shrink and even disappear. A new study shows that moderate daily consumption of nuts benefits patients diagnosed with type II diabetes by keeping insulin limits under control. According to experts, a daily intake of 30 grams of nuts reduces the risk of aggravation of the disease to a much greater extent than a low-calorie and hypolipidemic diet. Men should eat nuts often because these fruits treat infertility and impotence.
In the Middle Ages, walnuts were known for their healing role in mental illness. It was believed that the shape of the fetus matches the shape of the brain, so it has an effect in treating the mind. Today, modern research has shown that walnuts are a stimulant of memory and are recommended for those who make an increased intellectual effort. The high zinc content recommends walnut kernels in the treatment of asthenia, growth retardation, nervous system disorders. For the overworked and weakened, a handful of crushed core is mixed with a tablespoon of honey, then drink a glass of fresh fruit juice. To increase the memory capacity and for the learning periods, especially during the exams, 10-15 mixed nuts of 4 tablespoons of polyfloral honey can be consumed daily. The mixture is eaten leisurely, chewing each mouthful well. The paste obtained from the millet of eight ground green walnuts and a tablespoon of polyfloral honey is an energizing preparation with beneficial effects in combating atherosclerosis, cholesterol and stress. Therapy should be followed for three to four weeks and you will get rid of headaches and migraines.
Usually, we throw away the shell from the nuts, not knowing the important role it plays in maintaining the health of the stomach. Walnut peel contains a lot of vitamin C (1,050-3,040 mg per 100 g), organic acids (malic, citric), phosphates and calcium oxalates. It has leaf-like effects, treating acute intestinal infections. In 300 ml of water, add about five teaspoons of chopped green walnut shells, which are left to soak for about 10 hours. Strain and boil the remaining mixture with 300 ml of water for 5 minutes. The two preparations are combined and it is recommended to consume one liter of this mixture. Green walnut peel can also be used to remove warts. For a week, the warts are rubbed three times a day with green bark. External stew with walnut peel helps with skin conditions or hair coloring. in the case of dandruff, use a little lemon juice. If you have problems with varicose veins, soaked green walnut peel can be a good remedy for these unsightly veins.
Containing a lot of iodine, the shell of green walnuts is the basis for the preparation of tincture, good for the stomach, liver and blood purification. It is rich in calcium, being beneficial to the heart and bone system. Walnuts are used in the culinary arts for the preparation of two very popular products: jam and green walnut liqueur. For the jam, we need 1 kg of sugar, 400 ml of water, a lemon and 120 green nuts. The skinless walnut kernel is placed in cold water. Add the sugar and put it on the fire until everything becomes a paste. Add lemon and pour into jars. In about two hours, you will be able to enjoy the jam. For liqueur: 20 green walnuts, 1 liter of alcohol, 1.5 liters of water, 400 grams of sugar, 2 cloves, 2 pieces of cinnamon. Cut the walnuts into slices and put them in a 3-4 liter jug. Pour some of the alcohol and water, close the carafe and leave for ten days, shaking daily. Then strain through gauze. 50 grams of sugar are caramelized, quenched with water and add the rest of the sugar, cloves, cinnamon and keep on the fire until boiling. Strain, cool and add to the walnut essence, along with the remaining alcohol. The obtained liqueur is put in bottles and consumed after four weeks. Green walnut liqueur is helpful in anemia, asthenia and colitis.
From walnut we also use the leaves, extremely useful in the form of infusion. Used internally, the infusion helps fight diarrhea, hypertension, hyperglycemia, allergies, shoulder pain and inflammation. It is also a good urinary disinfectant and gastrointestinal antiseptic, it has antiperspirant action. This infusion is prepared from a teaspoon of chopped leaves in 200 ml of boiling water. Drink two cups a day. Walnut leaf decoction is used externally as a gargle to treat stomatitis. In the form of compresses it treats eye diseases, psoriasis, eczema, boils). In the form of baths, it helps in rheumatism, scrofula, leukorrhea, excessive sweating on the feet. Walnut leaf ointment is prepared from 15 g of chopped leaves, which are soaked for 7 days in 100 ml of sunflower oil at room temperature. Then, put the pot in this mixture on the boiling water bath and let it simmer for 3 hours. Strain the liquid through gauze or cloth, add 15 g of beeswax, keep it on the water bath for another 30 minutes and then mix. Ointment is good for wounds. The green leaves placed around the house drive away flies.
Walnut oil is indicated in the diet to prevent atherosclerosis and hair growth. Added to salads, it fights tapeworm. Helps in case of enuresis (involuntary and unconscious leakage of urine). Soak a slice of toast with a teaspoon of walnut oil and consume every night for 15 days. Walnut oil is also used to rub the body in children with rickets, anemia, and dermatoses (it has an emollient effect).
The walnuts are kept in a ventilated room, in the dark, in a thick layer of 15-20 cm (which in the first two weeks after harvest are stirred daily, to prevent mold) or in canvas bags of about 20 kg, protected from rodents . The shelf life, in good conditions, is 1-1.5 years, after which the core starts to rancid. To restore their flavor, in winter, you can soak the walnut kernel for 5-6 hours in warm milk or cold water for 10 days.
Walnuts are not contraindicated for those suffering from hepatitis, but these patients will have to consume smaller amounts. Walnuts do not cause digestive disorders and difficulties if they are correctly associated. In no case do you eat nuts at a hearty dinner or lunch, after a very rich breakfast. It combines well with raw foods, but is not recommended in combination with meat, flour, starch, pastries and sweets.
English cuisine recommends pickles, but not as pickles, but as a spice. For pickling, choose walnuts before their bark hardens, at the end of June. The walnuts are pricked a few times, then dipped in brine for 2-3 weeks. Then they are left to dry for a few days. Finally, the walnuts are placed in jars that close tightly, and the pickling solution based on vinegar, honey and various spices is poured over them.
Green Walnut Compote
Green Walnut Compote
Yes it is ! You read that right, Green Walnut Compote I prepared according to a recipe received from a very nice grandmother. One day I was talking to my grandmother about dulceturi, compoturi si alte cele de facut prin casa si m-a intrebat daca am facut vreodata Compot de Nuci Verzi …
Am ramas cu gura cascata si eu la randu-mi ca doara nu stiam decat de dulceata de nuci verzi. Bunicuta a fost tare draguta si mi-a dezvaluit reteta preparata de dansa. A uitat in schimb sa ma atentioneze ca voi avea manutele negre si cum nici mie nu mi-a trecut prin cap asa ceva de mai bine de 10 zile am o manichiura de invidiat …
In linii mari mi-a explicat cum se prepara si eu am pus in aplicare reteta incercand sa va dau cantitati exacte. Vreau sa va spun ca de mare ajutor mi-a fost Oala de fierbere sub presiune din Setul expert Plus de la Pyramis in ultima faza de preparare a Compotului de Nuci Verzi . O sa vedeti pe parcurs de ce ! Incercati Lichiorul de Nuci Verzi , este o delicatese cum nu ati baut niciodata pana acum.
Ingrediente Compot de Nuci Verzi :
1 kg nuci verzi
1 l apa
500 g sugar
6 cuisoare intregi
1 lingurita scortisoara macinata
1 pereche manusi de cauciuc
salicil, sau praf conservant
1 l apa si 3 linguri de otet
Preparare Compot de Nuci Verzi :
Intai spalam nuts in apa rece dupa care luam manusile de cauciuc si cu ajutorul unei furculite le strapungem pe fiecare in mai multe locuri. Acesta este prima faza ce trebuie sa o parcurgem pentru a obtine acest compot extraordinar de bun. Nucile strapunse le asezam intr-un vas emailat peste care punem apa rece cat sa le acopere. In fiecare zi timp de 10 zile schimbam apa de pe ele.
In a 11-a zi trecem la urmatoarea etapa. Aruncam apa de pe ele,taiem capetele nucilor putin si le punem la fiert intr-un litru de apa in care am pus 3 linguri de otet. Lasam sa fiarba nuts pana devin moi si se patrund usor cu o scobitoare (se fierb circa 40-50 minute).
Mie mi-a fost de mare ajutor Oala de fierbere cu presiune de la Pyramis deoarece din momentul in care a inceput sa fiarba am setat oala la nivelul 2 si am tinut pe foc exact 5 minute. Am oprit focul dupa care am lasat sa se evacueze aburii de la sine pe fiecare treapta si in final am deschis capacul.
Nucile mele erau moi si se patrundeau usor cu scobitoarea. Am terminat si aceasta faza de preparare a compotului, trecem la etapa finala. Nu-i asa ca nu este greu de preparat ? Strecuram nucile, le spalam sub un jet de apa calda si le dam deoparte. Intr-o cratita punem 1 l de apa,500 g zahar, 1 lamaie taiata in doua,6 cuisoare si 1 lingurita generoasa cu scortisoara macinata. Acum adaugam si nuts scurse si spalate. Lasam sa fiarba 15 minute de cand siropul da in clocot. Compot de Nuci Verzi
Nucile fierte in sirop se aseaza in borcane. Deasupra la fiecare punem un varf de cutit de salicil sau praf conservant si turnam deasupra siropul fierbinte. Inchidem borcanele cu capace si le asezam intr-un vas mai mare in care punem 2 prosoape .
Peste prosoape punem borcanele umplute, le acoperim cu alte prosoape si punem apa in cratita cat sa ajunga pana la mijlocul borcanelor. Asezam cratita pe foc si incepem sterilizarea. Lasam la sterilizat timp de 20 minute de cand apa incepe sa fiarba in cratita dupa care oprim focul si lasam borcanele in cratita cu apa fierbinte pana raceste. Se iau borcanele din apa, se sterg si se pun in camara.
Acest compot se mai poate folosi si garnitura la unele fripturi. Aceasta este deja o alta poveste si va voi povesti despre, la momentul oportun.
Rețete infuzii de nuci verzi pe vodca
Tinctură de nuci verzi pe vodca - cel mai frecvent tip de astfel de remediu popular.
Fructe cu coajă și se spală bine, cât mai curând posibil, au tăiat în felii subțiri. Efectua astfel de acțiuni trebuie să fie la o viteză maximă pentru a evita oxidarea. nuci verzi, loc într-un borcan de sticlă, se toarnă peste ele cu vodcă și conectați strâns capacul. Perfuzia trebuie lăsat la temperatura camerei timp de două săptămâni. După o tinctură de timp specificat de nuc trebuie să se toarnă într-un flacon de sticlă. În mod corespunzător băuturi preparate ar trebui să aibă o culoare maro închis și un miros balsamic.
Cunoscut pentru o alta reteta de tinctura de nuci verzi pe vodca. Pentru prepararea unui medicament trebuie să ia un borcan quart, umple-l cu ¾ tocat fructe verzi de nuc, complet le umple cu vodca. Container închide ermetic capacul și a pus pe o lună într-un loc întunecos. După un anumit timp, lichid limpede devine maro închis la culoare, trebuie să fie turnat într-un alt recipient din sticlă și utilizarea ca regia. Aceste nuci pot fi folosite din nou pentru prepararea de tinctura de nuc, pentru a le purta din nou luna trecută.
Date infuzii de perfuzie pe această rețetă - o lună.
- o sticla de vodca - 0, 5 l
- 5-6 bucăți de fructe verzi de nuc
- lămâie mică
- portocală medie
- stafide mari - un pumn.
instrucțiuni pas de gătit:
Nuci sunt o spălare bună și se taie în felii de 5-8.
Stafide se spală, portocaliu și freca de lamaie pe un burete curat. Cu coaja de citrice, taie 2/3 împreună cu pulpa.
Într-un borcan de sticlă, așezați stafide, fructe citrice și nuci, se toarnă vodca.
Insista luni, o tinctura băutură rece.
O astfel de personalizare se referă la categoria de băuturi alcoolice, care nu sunt destinate tratamentului. Puteți trata această licoare oaspeții ei înșiși sau bea pentru a păstra cald în vreme rea.