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I think the hardest part is cleaning, but you don't have to be too scared. The sweetness of cherries or sour cherries is also meticulous and you have to remove the seeds.
So arm yourself with some patience, household gloves (a little thicker), a small knife and a thin blade (I have a vegetable peeler, small and with a curved tip - like Turkish slippers, those in their wonderful stories and with 1000 nights).
Peel the walnuts, the thickness is different from walnut to walnut, but the average is about 3-4 mm
Prepare a bowl of cold water and, as you clean the nuts, pour them into the bowl of water so that they do not oxidize. But do not throw away the shells because they can be treated differently (I will tell you about a treatment). After you clean the nuts (it took me about 1 hour), you leave them in cold water for about 48 hours. But don't forget: the water must be changed as often as possible. Honestly, I didn't count how many times I changed the water, but certainly more than 5-6 times. Every time I went through the kitchen, I threw away the old water (which was kind of green). Put a lid on the nuts so that they stay in the water permanently. What is certain is that, for the sixth time, the water was clear and no longer green. Boil about 2 liters of water in a saucepan and when it boils, turn over the walnuts that you have strained from the water. When it starts to boil, keep them for about 5 minutes and turn them over in a strainer, wash them quickly in a stream of cold water and repeat the operation of scalding the walnuts once more. But while you are dealing with this you can prepare the syrup as follows: Put in a saucepan 750 ml of water, 1 kg of sugar, 1 cinnamon stick and 3 cloves. Boil the syrup until it thickens. Pour a few drops of syrup on a plate, and they should not be spread.
However, when it is ready, it turns a little golden from cinnamon and cloves. Pour the walnuts that you have scalded over the curdled syrup and keep them on the fire for about 1 hour (after they start to boil, but on a very low heat). Put together the walnuts and lemon juice and even the peel that you remove when it's ready. You can try it first: the drops spilled on the plate should remain like beads.
Turn off the heat, and pour the hot jam into jars. Close with lids and cool between blankets, but face down. I got 3 jars of 450 ml and a bowl (I think 150 ml) which I consumed immediately.
You should know that I was also surprised that cinnamon and clove are the ingredients that accompany walnuts, but what I said to myself, let's try! Well, they colored my sweetness as I would have liked and perfumed it as I would have liked! After so much hard work, you deserve to taste without shyness. Take that little, fragrant ball for a walk in your mouth and feel its scent invading your nostrils and the unique taste that dominates your senses. It's a surprise, because what you have on your plate is unique and unmatched, and if you thought it all ended here, know that you were wrong! Close your eyes and make a wish, because the tree with leaves of a unique perfume is the king of the garden and he will surely take you to the treasure of amber dreams that flow generously at the beginning of each summer. Love this gift because it is unique and wonderful, and in repeated cycles, the King will reward you with amber beads to catch them tenderly in the pantry.
Green walnut liqueur. The traditional recipe from Dintr un Lemn Monastery
Green walnut liqueur, also popularly known as Walnut, is a real elixir for the body, especially if it is prepared at home and consumed correctly. to prepare green walnut liqueur, we recommend the traditional recipe from the Monastery of a Wood!
It is known that monastic recipes are the tastiest, because they are always prepared with a special ingredient - love. Love for food, love for people and love for credit.
In the Oltenia area, more precisely in V & acirclcea county, there is a monastery considered the cradle of spirituality in the south of the country - The Monastery of a Wood, located & icircn Horezu Depression, a picturesque area, away from the daily hustle and bustle.
The spiritual charge comes here from the place of worship, but also from the nuns who greet you with their warmth and their soul stories about how the little wooden church was built, about the icon found in the secular oak and much more.
If you go on an organized pilgrimage, you even have the opportunity to be accommodated in one of the cells of the nuns who humanize you properly and tell stories about recipes prepared with much love.
And if you're even luckier, you have a chance to taste it green walnut liqueur, prepared according to the traditional recipe from Dintr un Lemn Monastery, considered a true elixir for the body, drunk c & acircnd and properly.
This green walnut liqueur, consumed in a course of 20-30 days, in the evening, before dinner, can have multiple benefits on the body's health.
& Icircn ancient folk medicine, green walnut liqueur it was used as a natural remedy for relieving the thyroid gland and digestion.
& Icircn nowadays, green walnut liqueur It is considered a real remedy for stomach problems, for fighting anemia and for purifying the blood. Young green walnuts are rich in vitamin C and iodine, which is why, since ancient times, they have been used as an adjunct in thyroid problems, especially in hypothyroidism.
In addition, consumption green walnut liqueur it can also have the following benefits:
- Stimulates and helps the proper functioning of the liver
- Supports the activity of the digestive tract and the excretory and urogenital system and can help eliminate intestinal parasites
- It can also be beneficial against bacteria, viruses and fungi, it can fight colds, flu or other respiratory infections.
- It is also beneficial for the teeth, if a few cloves are added to the composition, because they have an antibacterial effect.
2. Shock flower jam
Photo source: Pixabay
The jam from shock flowers is fine and delicate and with an intense aroma! It is the kind of sweetness that you must have in the house for your moments of pampering or for special occasions.
Ingredients for shock flower jam:
Shake the shock flowers well to remove impurities or small insects and detach the flowers from the twigs. Rinse the flowers under running water and let them drain.
Put 1 l of water and 800 g of sugar to boil in a saucepan and wait for a syrup to form. When the syrup is formed add the shock flowers, the yellow part of the peel of a lemon and the juice from it. Let everything boil over medium heat for 15-20 minutes and then pour the hot mixture into sterilized jars.
"Topoloveana" green walnut jam
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Validity on delivery: Minimum 30 days
Jam made by the famous Topoloveni cooperative, without E's, preservatives or additives.
100% natural product, without added sugar.
It is prepared from whole green walnuts, cleaned by hand and cooked in a bain-marie system, in natural apple juice.
ingredients: concentrated apple juice, green nuts. Prepared with 55g of green walnuts for 100g of finished product.
Store in well-ventilated rooms, protected from frost, with temperatures not exceeding 20 ° C. Keep cool after opening.
NUTRITIONAL VALUES FOR 100 GR. PRODUCT
Producer SONIMPEX TOPOLOVENI
The magol factory from Topoloveni has a considerable history: it was founded in 1914 and was the first factory of its kind in the country, known as the "Cooperative of Topoloveni" where magiun was produced from plums and other fruits. Until the takeover in 2001 by Sonimpex Serv Com, the magiun factory delivered significant production quantities annually for both the domestic and foreign markets.
Bibiana Stanciulov, a sociologist by profession, former reporter and producer at Radio Romania, intuited the potential of this sector, so that, in the first two years after the relaunch, she managed to increase the production of magiun from 20 tons to 180 tons. Demand on the European market has always increased, so that all production in the first eight years has been exported in bulk. In 2008, the company decided to sell this product differently, so it gave up the wholesale sale and went on to sell the plum jam packed in glass jars, under its own brand, directly to consumers, on the Romanian market, but also internationally. . This change meant a rapid recognition of the premium qualities of Topoloveni magiun, internationally, expressed through numerous prestigious awards and its registration as a European product with a protected geographical indication.
The company also repositioned itself in terms of communication and marketing. The emphasis was on the Romanian gastronomic tradition and on healthy products. Company representatives believe that food is "medicine", and their purpose is to improve the quality of life. Therefore, all Sonimpex products are 100% natural, contain no sugar, no other sweeteners, no preservatives or food additives. Plum magic contains only natural sugars, such as glucose, fructose and xylitol, and the other fruit jams are sweetened with natural juice and apple concentrate. Due to this, Topoloveni products can be consumed by anyone, even by babies (from the age of 6 months, when diversification begins), by diabetics or by those who are banned from salt. Sonimpex is, in fact, the only manufacturer in Romania that has this offer and that always innovates in this field.
The production method of all 18 products is the traditional one. The plum magic is done exactly as it was 100 years ago. In order to preserve all the nutritional qualities of fresh fruits and vegetables, they are prepared in bain-marie, in double-walled boilers through which steam circulates (indirect heat).
Last year, the company obtained, following studies and clinical tests, the attestation of the fact that Topoloveni plum magician can be consumed by people with diabetes, of course, under the guidance of a doctor.
Desserts are my specialty, from croissants and cookies of all kinds to cakes with elaborate creams and sophisticated decorations. Today, however, I will tell you about the simplest dessert and about the cookies that never fail.
Oatmeal and banana cookies
The simplest dessert I have ever prepared is, as the name suggests, made from mashed bananas with a fork and oatmeal. I baked part of the mixture only from the two ingredients, and in half of the composition I added dark chocolate flakes. After cooling, the browned biscuits were decorated with Manuka honey and devoured by the whole family. In addition to bananas, you can also put raisins or any candied fruit that is to your taste.
Wheels with meringue and walnut
I have prepared this dessert many times, for the simple reason that it is delicious and healthy, taking into account the recommendation of specialists to eat a handful of walnut kernels every day (the equivalent of 5 nuts).
Let's move on to preparing the recipe for which we need the following ingredients:
- buckwheat flour (gluten free) Probios BIO & # 8211 how much does it contain (the dough must be fragile)
- 280 g butter
- 160 g BIO brown sugar + 4 tablespoons of foam
- 2 eggs
- ground walnuts and ground walnuts
- a teaspoon of baking soda with lemon
- plum jam
Mix the two egg yolks, sugar, butter and baking soda, then add the flour. Roll out the dough and slice it into a round shape. Put the egg white foam over the dough and sprinkle with crushed walnuts. Put in the oven, and when the cookies are cold, they will be filled with plum jam mixed with ground walnuts.
The recipe is simple, but with a guaranteed effect on the taste buds, and can be used even for the upcoming holidays.
I am also approaching the completion of this article, with the satisfaction that I have offered you some useful recipes and product suggestions that put quality at the forefront.
Szekler artisanal jam of green nuts
The green walnut jam is a delicious delicacy with a fine vanilla scent. The jam is prepared according to an authentic Szekler recipe.
Walnuts, sugar, water, lemon, vanilla, salicylic acid
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The green walnut jam has a special taste and an intense aroma.
Store in a cool, dry place.
After opening, store in the refrigerator.
The products presented on PAPILIO.RO can be delivered anywhere in Romania. SUPREMA-FOOD SRL reserves the right to confirm orders before honoring them by contacting you directly.
For orders up to 129 lei, the delivery fee is 18 lei (including VAT), up to 4 kg / package, for the localities located in the coverage area of the courier company.
The delivery of the products will be free for orders that exceed the value of 129 RON (including VAT) within the limit of 4 kg / package, for the localities located in the coverage area of the courier company.
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SUPREMA-FOOD SRL reserves the right to delay or cancel deliveries of ordered products if they cannot be honored due to force majeure such as epidemics, fires, explosions, floods, strikes, government actions, wars, acts of terrorism, protests, riots. civil or other impediments of force majeure according to the customs of Romanian law.
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The Tei Grocery Challenge
Tei Grocery has awakened in me unspoken feelings and forgotten memories & # 8230
First of all, I have long wanted to make a video while cooking and sharing my recipes with others. I consider that I have a balanced diet and I am in a continuous search for quick recipes, with fresh and natural ingredients and rich in nutrients. The fact that I made my first video while cooking, which is shown below, I feel a deep relief. I realized that I have a beautiful voice recorded and this was definitely just the beginning of what was to come.
Secondly, I fondly remember the lab class of the course & # 8222Special purpose foods& # 8221 from college. Every week I cooked a product addressed to a certain category of people, with food dysfunctions (for example people with diabetes, gluten intolerant, lactose intolerant, etc.). While the rest of the colleagues struggled to prepare complex, sophisticated foods with expensive ingredients, our group always surprised the audience with simple, quick, cheap recipes and delicious. Preparing to go on a scholarship to Norway, I had to present the topic of the last laboratory on my own in advance. I don't remember the theme of that last lab, but I know I did one fresh apple compote, which was enjoyed with pleasure by colleagues, and appreciated by the teacher.
In this context, I decided to follow the same recipe from the laboratory, respectively to prepare a delicious dessert, cheap, very easy to prepare and ready in less than 10 minutes.
3 ways to enjoy the sweetness of green walnuts from Râureni
In Râureni, the story of green walnut jam begins in the plains, in the first weeks of Cireșar, when the harvesters carefully choose walnuts that are only good for jam. Some say it's the area where you picked the fruit, others the shade of green. For us, the secret of a delicious green walnut jam is attention to detail - from picking to transport and storage to the ingredients used for preparation.
Delicate and fragrant, the green walnut jam from Râureni is a delicacy that always reminds you of the times spent with your grandparents. The sweet-sour taste, the copper color and the velvety fruits are perfect for a delicious dessert, loved by nature.
If you have a jar of green walnut jam in the pantry from the pantry, here are some ways you can enjoy its good taste:
On a slice of toast for breakfast
For a special breakfast, toast a few slices of bread. Grease them with a little butter, which will melt on the slice of steaming bread. Add 1-2 teaspoons of green walnut jam from Răureni. You will immediately fall in love with the delicate aroma and scent of green walnuts.
In pancakes with cream and a few chopped or whole nuts
If you want to surprise the little ones with something special, prepare them pancakes with green walnut jam, cream and fresh walnuts.
Heat the pan, place the pancake batter and wait for it to penetrate well. After they catch a nice color, take out the pancakes on a plate. Grease them with 1-2 teaspoons of green walnut jam, fold them and put 2 teaspoons of cream and a few chopped or whole nuts on top.
The unique combination will conquer the little ones, and it will leave your mouth watering.
Next to a slice of cake or in a cup of ice cream
If you want to add a little flavor to a slice of cake or a cup of ice cream, put 2-3 teaspoons of green walnut jam on top. You will intensify the good taste of the dessert, enjoying a special aroma. You can try the green walnut jam with any kind of ice cream. Our favorite is vanilla.
Don't forget to share your impressions with us! And for more inspiration, subscribe to our blog!
It's very true. Apple cider vinegar has the property of treating rheumatism due to its anti-inflammatory properties. Therefore, a three-month cure is made, during which time a tablespoon of apple cider vinegar and honey is taken daily. Poultices with apple cider vinegar can also treat rheumatic pain if kept in the painful place for at least an hour.
Indigestion is becoming more common, especially in the cold season, due to the consumption of fatty foods, and biliary crises often occur after a rich Christmas meal. So, after the meal, serve a solution prepared from a teaspoon of apple cider vinegar diluted in half a glass of water or, another alternative would be to ingest a teaspoon of vinegar before a meal to stimulate the secretion of bile.
I would also be interested in jam recipes on.
I would also be interested in the jam recipes you tried.
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Hi. Here is the sweetness recipe I tried. it's delicious
- 1 kg. nectarines / peaches
- 800 g of sugar
- juice from 1 small lemon
Method of preparation:
Bake nectarines / peaches are chosen, but hard, which come off the seed easily. Cut them in half, remove the seeds and cut them into cubes or put them in the machine, if you have a larger amount to prepare and you want the jam to have a fine consistency. Boil in a large saucepan over low heat, along with lemon juice for approx. 10-15 minutes, stirring all this time (so that the jam does not stick to the bottom of the pan)
When the composition starts to decrease, add the sugar and let it boil for approx. 30 minutes or until the jam becomes shiny. Put in dry and heated jars and tie with cellophane or staple.
APRICOT JAM is a jam that is extremely easy to prepare. Apricot jam is very fragrant and is usually prepared in summer, when it is the season of these fruits.
APRICOT JAM - Ingredients:
To prepare the most delicious apricot jam you need 4 kg of apricots - pitted, and four kilograms of sugar.
● 4 kilograms of apricots - without seeds
Now, in the fall, I'm crazy about pumpkin recipes. I love it and the little one likes my pumpkin sweet recipes.
Pumpkin jam ingredients
1 kg of cleaned pumpkin pulp
800 g sugar
1 lemon (juice only)
100 ml water
1 whole apple, uncleaned
6 cardamom pods
1 ton of pasta
2-3 cm cinnamon stick
Method of preparation
Cut the pumpkin pulp into cubes appropriately large and about the same size. Put water and sugar in a pot over low heat. When the sugar has completely melted, add the diced pumpkin, lemon juice, whole apple washed and wiped well. Crush the cardamom pods and extract the seeds. Peel a squash, grate it and cut it into two or three pieces. Put the flavors in a small stainless sieve and put it in the jam. Let the jam boil over medium heat for about 45 minutes or until the pumpkin is perfectly cooked. Remove the apple, cardamom and tonka and then pass the jam with a blender, until you get a homogeneous paste (you can leave a few whole pieces in the jam, if you want). Put the jam back on low heat for another 15-20 minutes. Stir in it from time to time to make sure it doesn't stick. Pour the hot jam into sterilized jars, then leave them on the kitchen table until the next day.
Green walnut jam, a traditional Romanian recipe, more expensive but very good
2 kg of green walnuts (after cleaning, the quantity will be approx. 1 kg)
1 kg of sugar
100 ml bee honey (optional)
0.5 l water
juice of 2-3 lemons
a few cloves
1 cinnamon stick
2 sachets of vanilla sugar
Method of preparation:
Peel a squash, grate it and squeeze the juice. Careful! Use plastic gloves to protect your hands and not to stain them. The walnuts obtained after cleaning are put in cold water for 6-12 hours, the walnuts must be covered with water. The water is changed 2-3 times during this interval. Make a mixture of water, sugar, honey and lemon juice and put it on the fire (over high heat). When the syrup obtained starts to boil, add the walnuts and cloves, cinnamon and vanilla. The jam is kept on low heat until the syrup thickens. After the jam has cooled, it can be put in jars.