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That is, a kind of natural delicacy that (I hope) successfully replaces the delicate delicate trade. We made these cubes in the hope that we will eliminate the delicate one, because we all know how unhealthy it is, especially because of the sodium benzoate that gives that specific taste and that practically creates addiction. The problem is that we have become so used to this delicacy that we have the impression that without it the food will not taste good. These 100% natural cubes are meant to replace the delicate (I will tell you if they succeed: D). For now, it's a test.

  • -2 carrots
  • -1 parsley root + leaves
  • -1 small celery root + leaves
  • -1 bell peppers
  • -1 gogosar
  • -2 tablespoons oil
  • -1 cup water (you can put any kind of vegetables, I put what I had at the time in the fridge)

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Vegetable concentrate:

We start by cleaning and washing the vegetables well. (I will repeat the experiment next week and I want to add cabbage, goulash, cauliflower for extra flavor.) We give the vegetables through a meat grinder or robot. Heat them very little in oil, then add water and simmer for 5 minutes. Brush some forms of ice cubes or egg support with oil: D, fill the cubes with the vegetable mixture and put in the freezer. After 2-3 hours you can take out the ready-frozen cubes, put them in bags and keep them in the freezer.


Marinated vegetable mixture for winter (without sterilization)!

Want to prepare canned vegetables for the winter, but can't decide which vegetables to use? Don't bother to choose: prepare a mixture of vegetables, which you can marinate for the winter and preserve without sterilization!

INGREDIENT:

-a teaspoon of concentrated vinegar.

METHOD OF PREPARATION:

1.Prepare the vegetables for marinating: it would be preferable to soak the cucumbers in cold water for 2 hours. Peel and wash the carrots, onions and garlic. Wash the tomatoes and clean the bell peppers from the stalks and seeds.

2. Tomatoes and cucumbers should not be crushed.

3.Cut the bell peppers into strips, the carrots - into slices, and the onion - into quarters.

4.Place all these vegetables in pre-sterilized jars, along with the garlic, black peppercorns and dill.

5.Then fill the jars with boiling water and allow them to cool a little: the water must penetrate a little with the juices released by the vegetables and destroy some microorganisms, which cause spoilage.

6. In about 15 minutes, pour the hot water from the jars into a saucepan. Add salt and sugar to it, then put it on the fire. As only the water will start to boil, turn off the heat, add the concentrated vinegar to it and immediately pour it back into the jars.

7. Close the jars tightly, turn them with the lids down and wrap them in a warm towel until they cool completely.

8. You can keep these cans even at room temperature. The most important thing is that the sun's rays do not fall directly on them.


Nettle maceration for vegetables and fruit trees - fertilizer and natural insecticide

Nettle macerate is very good for the garden! Revitalizes and protects vegetables from various diseases and pests.

It can be used on any kind of seedlings, including fruit trees.

Nettle macerate for vegetables and trees


Homemade meat concentrate

I think you've heard, or at least once used, commercially available chicken, beef, or vegetable-flavored meat cubes that taste like food. I tried to make something similar at home, at least I know what I put in the food, what it is made of and the only preservative is salt. I have been writing about this homemade concentrate, in almost all recipes, I will write to you how it is made. The first time I made it, I didn't expect it to come out, I was really thinking about what I would do with that pasta, how I waste goodies on vegetables and meat. But I found the composition, not dense enough as it should be but good in taste and very fast. At the end I passed the whole composition through a vertical mixer (blender) to make it creamy, so it came out soft.

Ingredient: 300 gr of ground veal (or what type of meat you want)
300 gr of various vegetables: celery, carrot, zucchini, onion (2), garlic (1), sage leaf, rosemary, 2 bay leaves, cloves (1-2), a tomato)
300 gr of table salt
2 tablespoons olive oil
3 tablespoons red wine
500 ml of water.

Cut the onion into small pieces and lightly fry it in oil. Cut the vegetables into small cubes and put them in the pan over the onion. Add the minced meat, let the ingredients penetrate for a few minutes, add the wine and after it has evaporated add the water. When the vegetables are soft, add salt and let them melt for a few more minutes on low heat and lower the water. Remove the bay leaves and pass the whole composition with a vertical mixer, when it becomes as thick as a cream that you can catch with a teaspoon is ready.
I add a teaspoon instead of salt when I prepare pilaf, soups, vegetables, meat, beans, just about everywhere. The composition lasts in the refrigerator for up to 6 months, it can be preserved because it has salt and it lasts in the freezer for more than a year. It is better if you put it in a glass or ceramic jar:


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Vegetable soup recipe & # 8211 How to prepare

Start by cleaning all the vegetables and put them in cold water until you add them to the soup.

Put a pot with 3 liters of boiling water and 2-3 tablespoons of oil. Add a teaspoon of salt. Then, in turn, add the diced vegetables, depending on the cooking time required, for each.

Add the yellow onion and red onion first. Let them boil for 8-10 minutes on medium heat. Then add the carrots, parsley root and parsnip. Let them boil for 6-7 minutes, then add the potatoes, green bean pods and zucchini. For a more pleasant appearance, it is important that the vegetables are chopped to approximately equal size.

When all the ingredients in the creamy vegetable soup full of flavor and vitamins are penetrated, add the peeled and diced tomatoes. also now add the diced bell pepper. The pepper has a fairly fast cooking period, so it is always added towards the end, in order to remain crispier.

Tomatoes peel better and faster if they are scalded for 3 minutes in boiling water with a little salt.

After you have added all the vegetables to the soup, taste the soup and match the taste with salt and pepper.

Add a little dried tarragon. It will give it a very pleasant aroma and slightly sour taste. At the end, after turning off the heat, add the washed and finely chopped green parsley.

You can serve delicious vegetable soup full of flavor and vitamins with a few croutons of flavored bread.

How to make bread croutons

Cut bread into cubes and place in a tray on baking paper. sprinkle them with a little olive oil and sprinkle on them fragrant, dried herbs, granulated garlic, pepper, paprika, or whatever spices you want. Bake the pan at 220 degrees for 6-8 minutes, or until the croutons are browned and crispy.


Organic vegan concentrate for gluten-free vegetable soup Swema 210 gr

Inca command 190 lei and benefits from free standard transport or 240 lei for temperature controlled transport free of charge.

Swema's gluten-free vegetable soup concentrate contains a variety of vegetables, including parsnips, celery and carrots. Rock salt and spices complete the composition, making it suitable for seasoning and marinating.
The composition in the jar is enough for 8 liters of soup.

Vegetables * (73%) (parsnips *, celery *, carrots *, leeks *, onions *, parsley *, sun-dried tomatoes *), rock salt, spices *
* From certified organic agriculture.
Allergens: celery

No hazelnuts, No yeast, No gluten, No lactose, No lupine, No soy, No sesame, No palm oil, No garlic, No sugar

Nutritional values ​​per 100 ml:
Energy value 3 kJ / 1 kcal
Fat Be the first to review & bdquoOrganic vegan concentrate for gluten-free vegetable soup Swema 210 gr & rdquo Cancel reply


The tastiest VEGETABLE DROB / SIMPLE RECIPES

Here that fasting and vegetarian dishes can be unique! Proof, this vegetable drop, a healthy and, last but not least, delicious dish!

It is a food that we can prepare not only in fasts, but at any time, because it is a very successful recipe. You will definitely do this drob several times.

We offer you a recipe for vegetable drob: tasty, filling and healthy.

Ingredients (4 servings):

  • 500 g vegetables (leeks, carrots, cauliflower, peppers) plus 200 g mushrooms,
  • 200 g of wheat grains,
  • 2 cloves of garlic,
  • oil & # 8211 to taste
  • 4 tablespoons margarine,
  • 4-6 white cabbage leaves,
  • salt, pepper & # 8211 to taste

Calories: 210

Preparation time: 65 minutes

Difficulty: simplicity

Method of preparation:

Crush the wheat grains (grind them), wash them in more water and leave them to soak for 30 minutes in boiling water.

Peel and cut the vegetables into thin slices and fry them in hot oil. Add the mushrooms and garlic, cut into slices and cook for a few more minutes.

When they are ready, take them off the heat and mix them with four tablespoons of margarine and drained wheat. Scald the cabbage leaves.

Photo: Pinterest.com

In a cake pan greased with oil, put the cabbage leaves, leaving the ends hanging out. Pour the composition of vegetables and wheat and cover with hanging cabbage leaves.

Bake for 20 minutes on medium heat (170 degrees C) until nicely browned.


What ingredients do we use for the recipe for natural vegetable concentrate with chicken for winter?

  • 2 liters of soup
  • a few green onions
  • a large parsnip
  • 500 g of carrots
  • 3 bell peppers
  • 1 hot pepper
  • & frac12 of celery
  • dill, parsley, celery, green leustean

How do we prepare the recipe for natural vegetable concentrate with chicken for winter?

We wash all the vegetables very well and cut them.

We wash the celery very well and put it to boil. We cut it into slices, but we also leave the peel, so it will have a much more intense taste. I learned this trick from chef Giorgio Andrei from the Academy cooking school in Timisoara.

Cut the hot pepper in half, cut the green onion into large pieces, add the carrots whole.

Put all the vegetables to boil together with the poultry soup.

Cover the pot with a lid and stir from time to time, until all the vegetables are soft.

Now add the greens, which we cut into large pieces and mix again. Cover the pot with a lid again, let it boil again.

We check if the vegetables are cooked, they must be well penetrated and soft. It takes about an hour to boil.

Let everything cool, and when they are warm, using a blender, pass everything to obtain a cream, a fine puree.

We put the obtained puree in trays for ice cubes.

We put them in the freezer, and after they stay there for 2 days, we take them out of the molds. We place them in plastic boxes on baking paper and put them back in the freezer.

Gina's advice:

The cubes can also be made with water, only from vegetables, or with beef or fish soup.

When cooking, add 2-3 cubes, and the taste will be wow!

Increase the taste and healthy cooking.

I'll leave the video recipe below.

VIDEO RECIPE

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Natural vegetable concentrate with chicken for winter


From Buzau, dishes preserved for success in the kitchen and joy at the table.

The Buzău Fruit and Vegetable Factory is a traditional one, but with a young and modern spirit. Over time, the factory has undergone refurbishment processes, received competent and up-to-date resources in various areas of work and strengthened collaborations that ensure the presence of the factory's products on the shelf throughout the country.

  • Natural products, without the addition of preservatives or dyes
  • Traditional Romanian recipes
  • Nutritional quality preserved due to simple processing by pasteurization and sterilization
  • High quality standard implemented throughout the production process

During its 30 years of existence, the Buzău Fruit and Vegetable Factory has remained faithful to traditional Romanian recipes.

We have progressed in modernizing and diversifying the portfolio, so that every meal is rich in taste. We would be proud to know that in every Romanian's kitchen there is at any moment at least one product from the heart of the country, from Buzău.


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Comments:

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