Semi-strong pasta for the winter
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It's time for the young pods and we already have to stock up for the winter, before the strong sun dries them and makes them hot.
Freezing vegetables for the winter seems to me a much better solution than keeping them in jars, because they do not take up much space and there is no risk of damage. The only problem is that there is enough space for freezing.
Because I have had (and I have heard from others) the unpleasant experience of frozen pods that no longer boil, for several years I have been putting semi-fermented pods in the freezer, as I opt for eggplant or bell pepper semi-preparations.
The taste of the pods prepared in this way is not compared with that of the green beans bought commercially.
The advantage of semi-frozen and frozen pods is that the food will be prepared very quickly, when needed.
From these ingredients I made 9 bags of two servings each.
- 3 kg of pods (green beans)
- 6 liters of water
- 6 tablespoons table salt
Preparation time: less than 90 minutes
RECIPE PREPARATION Semi-thin pods for winter:
Choose and clean the pods (green beans). Break the pods if they are too big.
Wash the pods in some water and then scald them in a large pot, in which boiling water with salt (1 tablespoon of salt, to 1 liter of water). Let it simmer for 5-7 minutes, then take it out in a bowl, let it drain and cool.
When the pods have cooled, place them neatly in two disposable bags and place in the freezer.
Do not put many pods in bags, because a larger package is harder to arrange in the freezer drawer. Make smaller bags (maximum two servings) because if necessary, if you want to prepare more servings, you can use several bags of green beans.
When you defrost the pods for cooking, also use the liquid that leaves and has a good taste, because it comes from them.
Preserved pods for the winter!
You should try these canned pods, which in winter you can fry with eggs and tomatoes or serve as such.
For the marinade (for 3 1l jars):
-1 teaspoon of peppercorn mixture
-1 teaspoon of mustard seeds
-1 tablespoon 6% apple cider vinegar for each jar.
METHOD OF PREPARATION:
1.Wash the pods, then cut the stalks on both sides. After that, cut the pods into 2-3 parts.
2.Put the pods in water, cold or hot, and bring them to the boil. Boil them for 15 minutes, then distribute them in jars, without water, under the shoulders and without stuffing them.
3.Prepare the marinade. Put the pan with water on the fire, add the dill flower, pepper mixture, mustard seeds, salt and sugar. Stir and boil the marinade for 1 minute.
4. Pour 1 tablespoon of vinegar into each jar, then pour boiling marinade and screw the jars.
5. Check that the jars are tightly closed and store them, without covering them with anything.
Hungarian cooking: Pork goulash with string beans
We wash the meat, we tampon it with a paper towel to absorb the excess moisture, we cut the pieces and fry them in hot oil, over high heat, I used the wok because it is ideal for this kind of frying, add the paprika , mix with a wooden spoon and quench everything with red wine poured on top. Cover and cook for 10 minutes.
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In the meantime we prepare the vegetables we add, I didn't have much to do, the beans were from the jar, the can was put for the winter, I just had to take it out in a strainer and pass it under the cold water jet for rinse.
It's time to put in the goulash and the soup already heated separately (so it doesn't stop boiling), the beans, some tomatoes that I had in the fridge, season with salt and pepper, let it boil over low heat, with the lid on , until the meat is soft and tender enough. Even before extinguishing the fire, I added some broth (more than I wrote above because I like it that way - lol), it adds extra taste and sweetness, we let it boil for a few more minutes and & hellipgata, we extinguish the fire.
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I also make a towel that is not really in the cookbooks and many would tell me that it is useless but I like it: I put the goulash in the serving bowl, I sprinkle it with some cheese - I put it in the microwave for a few minutes (2 - 3) & ndash mmmmm, it seems to me a tastier idea than without cheese. We also sprinkled some greens even when we ate for extra freshness.
Frozen pods for winter & # 8211 have a delicate taste and can be added to various dishes
The pods are tasty and nutritious. If we want to consume them in winter, when they are no longer in the garden, we have to freeze them. Here's how to freeze peas for the winter.
Method of preparation:
We pick the pods from the garden or buy them from the store. We remove the annoying splints and the ends of the pods. Then cut the pods into 3-4 cm pieces. We wash the pods in more water, until all the dirt is removed. After we have washed them well, we put them in a strainer, so that the excess water drains.Put a pot of water on the fire and cover it with a lid so that it boils faster. When the water boils, add salt and chopped and washed pods. Boil the pods over medium heat for 10-15 minutes, until they change color.After 10-15 minutes, soak the pods and put them in a bowl of cold water to cool quickly.We put the pods in bags. On each bag we put a label on which we write the date and its weight.
Quickly put the pod bags in the freezer. When we feel like peas, we take a bag out of the freezer, and prepare the desired food.
Using this simple recipe, any housewife can prepare a delicious pea dish during the winter. Good appetite and increase cooking!
I recommend you to share this recipe with your friends. They will definitely want to put a few bags of pods in the freezer, to enjoy their delicious taste even in winter.
New flavors for mulled wine. 3 recipes to warm up this winter
The perfect drink for winter evenings with friends is mulled wine with cinnamon and clove aromas. Refine the taste with new spices, honey or citrus. Try the recipes and tell us which one you liked.
In no other season does a cup of mulled wine like winter work better. Along with the gloves and scarves, the pleasant smell of wine and spices enters the scene. It takes place anywhere: on the ski slope, at parties with friends or on weekends next to your favorite book.
Aromatic mulled wine
It looks like a traditional recipe, but it's not! Here you mix spices of all kinds to strongly smell the red wine and add vodka for more strength. It's a recipe by chef Marcus Samuleson for the Huffington Post.
- 1 piece star anise
- 2 cinnamon sticks broken into pieces
- 8 cloves
- 4 cardamom pods
- 1 teaspoon grated ginger
- 1 orange (half sliced, half peeled)
- 115ml vodka
- 600ml dry red wine
- 500ml wine from Porto
- 200g old
- 85g whole almonds
- 85g raisins
Crush the cinnamon and cardamom in a mortar. Put them in a jar with a lid. Add ginger, orange peel, cloves and vodka. Close the jar and let them sit for 24 hours.
Strain the vodka through a fine sieve into a pot. Add red wine and Porto wine, sugar, almonds, raisins and anise. Heat the mixture over medium heat until bubbles begin to form on the edges of the pot.
Serve in heated cups with a few almonds and raisins in each. Keep the rest of the wine warm.
Hot wine with Spanish flavors
This mixture is reminiscent of sangria with its fruity and citrus aromas. Instead of red wine you can also use white wine.
- 1 lime, keep the skin
- 700 ml of fruity white wine
- 1-2 vanilla pods
- 3 bay leaves
- 8-10 cloves
- a powder of clove powder
- a powder of white pepper
- 3-4 tablespoons of honey
Peel a squash, grate it and squeeze the juice. Cut it in half into small pieces, squeeze the other half.
Pour the wine into a pot, add the lime peels, lime juice, vanilla pods, cloves, pepper and bay leaves. Bring to a boil and simmer. Cover the pot and let the wine sit on the fire for another 10 minutes, but be careful not to boil it.
Add honey and taste to see if it needs to be sweetened. Now you can take out the vanilla, cloves, bay leaves and lime peels.
Wine boiled with honey
The mulled wine is usually very spicy. We offer you a simpler recipe with few spices, but with a sweet and velvety taste of honey. If you are not sure that you will like the recipe, you can try it with just a glass of wine and not use the whole bottle. Use a wine that you like to drink regularly. If you don't like it cold, you certainly won't like it hot either.
- 750ml red wine
- 180ml water
- 250g honey
- 15 black peppercorns
- 1 long cinnamon stick (more optional to serve)
- thin lemon peels for decoration
Pour the wine, water, cinnamon stick, pepper and honey into a pot. If you think it's too sweet, put only half the amount of honey at the beginning.
Put on medium heat until it warms up and begins to form small bubbles on the edge of the pot.
Strain into clear glass cups and decorate with a lemon peel and a piece of cinnamon stick.
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Pickled green peas for winter & # 8211 a perfect recipe with many spices that enhance the simple taste of peas
Green peas have a sweet taste, but still very simple. Therefore, I decided to add in the jars with pickled peas, a variety of spices, to give it a more aromatic taste. You can find the recipe in the rows below.
Ingredients for the marinade:
- 4 cloves, 6 allspice seeds
- 4 bay leaves, half a cinnamon stick
- Half vanilla pods, 6 mint leaves
- 10 cardamom berries, 100 gr sugar
- 450 ml water
Method of preparation:
First, sterilize the jars in which you are going to put the peas. You can use any method you want (steamed, boiling water, in the oven). Remove the green peas from the pods and rinse them under a stream of cold water.
Then put the peas in a bowl and pour the apple cider vinegar over it. Put a saucepan of water on the stove, add cloves, allspice seeds, bay leaves, half a cinnamon stick, half a vanilla bean, mint leaves, cardamom beans and sugar.
Boil the marinade for 10 minutes. Then put the green peas in jars and pour the marinade over it. Cover the jars with lids.
Cover the bottom of a pan with a towel or a thick cloth. Put the jars of peas in the pan and pour hot water. After the water starts to boil, wait another 15 minutes, then remove the jars from the pan.
Thread the lids tightly and turn the jars upside down. Cover them with a blanket or thick towel and let them cool. After they have cooled completely, store them in a dark and cool place, preferably in the basement or pantry.
Sun Dried Pastai Beans
I had quite a few beans in the garden this year, so I decided to put them in the freezer for the winter, but also to dry some peas. For those who do not have a fruit / vegetable dryer, this method is ideal.
Take the healthy bean pods, wash them well and clean the ends. Take a larger pot and fill it with water (depending on the amount of beans you have) and then put it on the fire.
When the water starts to boil, put the pods in the bowl.
Boil for about 10 minutes and then pour into a strainer, drain well and then place on a grill, spread and cover with a gauze.
They are placed in the sun and from time to time we take care to turn them from side to side to prevent possible mold. In three or four days the beans should be dry. In the evening, the beans are put in the house and in the morning they are taken out in the sun again.
The grill on which the pods must be placed must not be missing because they need the air to circulate under them as well.
They are ready when their texture is brittle.
For their use in winter, the pods are put in warm water from evening to morning. During this time they rehydrate and we can use it as a fresh bean pod.
Store in paper bags or canvas bags in a dark and dry place.
If you store dry pods in damp places they tend to absorb moisture from the air and can mold.
Keeps the freshness of summer for winter soup. How to put vegetables in the freezer
The house cook makes ice supplies for the heat in winter, and in summer he puts everything he won't find on the stalls when it's cold. Among the jars of jam and pickles we teach you to put well for winter and fresh vegetables.
It is not enough to wash them well and put them in a bag among the meat packages. You need a few more tricks to ensure that when you use them they will have the same taste and aroma as fresh from the garden.
Through the freezing process, the vegetables lose their firm texture, while the enzymes that ensure their cooking remain active. So when you let them thaw you can wake up with some soft, tasteless and colorless ingredients. The secret is how you prepare them to put in the freezer.
- Choose vegetables at the peak of the season, ie exactly when you find them in the largest quantities on the market and you are sure that they are cooked naturally. Freeze them as soon as you buy them.
- Wash them well and clean them of soft or damaged portions.
- Boil the raw vegetables in boiling water for a few minutes, so that their cooking process, which continues even after harvesting, is stopped. If not scalded, the enzymes remain active even when frozen. Immerse the vegetables in boiling water with a special sieve or basket and leave them for a few minutes.
- Cool them immediately in ice-cold water to stop the cooking process. It usually takes as many minutes as it took to burn them.
- Allow the vegetables to drain well and wrap them in bags in a thin layer. If you use a casserole or a plastic box, leave a little free space up to the lid.
- Do not store them in the freezer for more than a year.
Proper preparation for each vegetable
Not all vegetables need to be scalded before being stored, and if they need to, the time they need to be left in boiling water differs from one vegetable to another. For example, cucumbers, potatoes or celery, which also have a high water content, are better stored in cans than in the freezer.
Instead, green beans, peas or carrots can be scalded and frozen because they retain their texture and color even after thawing. In order not to fail, we give you a list of suitable instructions for your favorite vegetables:
- asparagus - wash and cut to the desired size. Bake for 3 minutes. You can keep it in the freezer for 6 months.
- Peas Remove the beans from the pods and cook for 1 minute. Keep in cold water for 1 minute. They can be stored in the freezer for 6 months.
- Green beans & ndash wash and cut the ends of the pods, remove those that are hit or stained. Scald for 3 minutes and keep in cold water for 3 minutes. You can keep them in the freezer for 6 months.
- Broccoli is cauliflower & ndash cut into bouquets, choose only those with a hard and whole texture. Scald for 3 minutes and keep in cold water for 3 minutes. Store in the freezer for 6 months.
- Carrot & ndash wash, clean and cut into cubes or slices. Scald for 3 minutes, put in cold water for as long. It is kept in good condition for 6 months.
- Cabbage It is cleaned of the leaves from the surface, chopped into thin strips and scalded for 1 minute and a half. Cool in ice water for 1-2 minutes, allow to drain. It can be kept in the freezer for up to 6 months.
- Mushrooms & ndash cut them into the right size and put them in plastic bags. No need to scald them. You can use them directly from the freezer for cooking, without defrosting them.
- Tomatoes & ndash wash them well, pack them in bags and freeze them whole. Tomatoes kept in this way will be good only for cooking, not for salads. After thawing, their skin will be easily peeled off.
- Potatoes & ndash the new ones can be washed well and cooked until they are slightly soft. After they have cooled, you can put them in the freezer for up to 6 months. Ordinary potatoes can be sliced and fried until soft, but not browned at all. Remove them from the paper to drain and cool. Then you can put them in the freezer for up to 6 months. Mashed potatoes can also be frozen and stored in good condition for up to 3 months.
- Pumpkins & ndash clean, cut into cubes and scald for 3 minutes. They cool and can be put in the freezer for up to 3 months.
- Pepper & ndash is washed, cleaned of seeds, cut into strips or cubes and can be frozen without prior preparation.
- Eggplants & ndash you can freeze them ready for eggplant salad, but also to use them in a vegetable dish. Slice, season with salt and leave for 30 minutes. Cook until soft. Leave them to cool and put them in the freezer.
- Pumpkin for the pie & ndash you can freeze it only after baking it for 25 minutes (until it softens) and turn the core into a puree.
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