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Wide yellow beans with vegetables for winter

Wide yellow beans with vegetables for winter



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Clean the beans and cut into pieces.

Cut the carrot into thin slices

Peel the onion and cut the fish.

Cut the pepper into cubes.

Chop the parsley and celery leaves

Tomatoes are cut into slices

Put oil in a pot put a row of beans and then put carrots, peppers, onions, tomatoes, green parsley and celery leaves, salt and repeat the operation until the end. Put the pot on the fire. fitted without water and with a lid for about 1 hour.

At the end, put in the jar, put aspirin or preservative, put the lid on and put it in a pot with water and cover the jars with a cloth, shake it for 20-25 minutes, then leave it in the pot until it cools down.

If I received beans from the country, it was a shame to miss the opportunity. In winter it is a fasting food and easy and fast

From the above quantities will come out 6-7 jars of 800g





Light soups

These recipes by light soups they will always be helpful when you want to prepare a healthy and fast soup. Prepare for the family and children a light soup with the best ingredients.

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    After the occasion +

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    Other features +

    Yellow bean soup is easily digestible and very tasty, so your child will love it. Yellow bean soup can be served.

    Gulia is a very nutritious vegetable that requires very little time to prepare. It goes great in combination with lemon juice and.

    Potato soup with whipped milk is ideal for your child, especially in summer. Potato soup with whipped milk is rich in.

    Meatball soup is a basic dish in everyone's kitchen. Try different meatballs, made of tasty mushrooms. Soup with.

    Pumpkin soup with rice is ideal for your child. Sweet and filling, pumpkin soup with rice is welcome to health.

    Lettuce soup is a cool soup ideal for summer. Your child can eat either cold or hot lettuce soup.

    Give your child a vegetable soup that you can prepare in just 40 minutes. The vegetable soup will give your little one.

    Healthy tastes. Prepare your child a Bulgarian chicken soup. In less than 60 minutes you will be able to cook the soup.


    Fasting soup

    If you don't know what fasting soups to prepare, Qbebe offers you several options. I have prepared recipes for fasting soups with vegetables, potatoes or noodles, only good to try.

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    • Aperitifs (247)
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      • Meatballs (6)
      • Beef soups (5)
      • Pork soup (2)
      • Potato soup (7)
      • Fasting soups (11)
      • Romanian soups (11)
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      • Hungarian soups (1)
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      • Christmas Soups (0)
      • Sour soups (21)

      Method of preparation +

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      The main ingredient +

      Preparation time +

      By origin +

      • Romanesti (113)
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      After the occasion +

      After meal time +

      Other features +

      Leek soup has the advantage that it can be served even during Lent. & Icircn plus, no ingredients required.

      Spring is the season when stevia borscht is welcome. You can serve it simply, without meat, and with that meat that is preferred.

      Stevia and rice soup is a real explosion of energy and vitamins. Low in fat and calories, but rich in antioxidants and.

      Pumpkin soup is very easy to prepare and suitable for this period, as it incorporates ingredients that are easy to find.

      Lentil soup is an iron-rich recipe, perfect for a lunch with your little one. Fasting can be a difficult time for.

      Bean soup is very popular with moms because it is very healthy and easy to prepare during fasting, especially.

      The potato soup reminds us of childhood, when our mother or grandmother prepared such a recipe for us on fasting days, which is typical.

      Red cabbage, unfairly avoided in the daily diet, is among the few vegetables that contain resveratrol - the most powerful.

      With a vegetable soup you can never fail. Healthy, tasty, easy and quick to prepare. it's impossible not to like it, especially.

      Yellow bean soup is easily digestible and very tasty, so your child will love it. Yellow bean soup can be served.

      Pumpkin soup with rice is ideal for your child. Sweet and filling, pumpkin soup with rice is welcome to health.


      What else am I cooking?

      It is very good, especially when made with fresh beans. My mother-in-law made it with the famous canned Chinese beans, which was really very good - the so-called "fideluta" beans. But we haven't liked this kind of beans for many years, because of a funny event - although shocking to me - at that time. I was very young, barely employed, so I was about 19 years old, when I was sent, along with other colleagues, to pick beans in the field. I, compared to Bucharest, had never seen beans growing in its bush before, so I needed someone to show me what I had to look for among the leaves: the green, round "fideluta" bean pod, just like the Chinese one. While picking, I grabbed a long, thick worm with my hand, just like a bean pod, which sat exactly the same in the bush, on a pod - or was it on a leaf? - I don't know anymore, because I was terribly scared and screamed anyway. In fact, I think I was more disgusted than scared. To this day, I have never seen such a worm, but I have not eaten "fideluta" beans since then.
      So, whatever dish I make with beans, the beans should be yellow and wide, not green and round. "Fat" beans are our favorite, so I always buy big, wide and "fat" pods because of the big grains inside. During the summer, I use beans from the garden, which is - you guessed it - the same yellow and "fat" beans. In recent years I have put other varieties, from the grains obtained from my colleagues: one fat, but purple, but also a Chinese one, long and green - the so-called 1 meter beans. It seems that I managed to get over the nightmare of my life, if I can see the long, green pod, without thinking about that nasty worm, but not my husband, who still doesn't want me to cook with that bean. I still grow it in the garden, for beauty, but I give it to someone else to cook.
      "Fat" yellow bean salad is made with about the same ingredients as baked pepper salad. It's just as refreshing, especially if it's kept cold before it's eaten - only good on a hot summer day!

      Ingredients for 2 servings

      - 1/2 kg fatty yellow beans (or any kind of pod beans, according to everyone's taste)
      - 1 suitable onion
      - 2-3 cloves of garlic
      - 1 tablespoon sunflower oil
      - 1/2 teaspoon vinegar
      - 1/2 teaspoon salt, to taste
      - a few dill threads

      The beans must first be washed with cold water, then I break their heads, cleaning any "threads", if the beans are not very young. In order to be "fat", it must be allowed to grow for a few days, during which time it "ages" and becomes "fat". But it's not a problem, because it's just as tasty and boils just the same, maybe a few minutes longer. I prefer to pick the beans more "young" to be more tender.
      When I clean the beans, I have a plate at hand to put the heads and the pot in which I will boil it.

      After breaking the ends of a pod, I break the pod into a few pieces of 3-4 cm each (approximately) to make it easier to eat and put them directly in the pot.

      When I have finished cleaning the beans, I put water in the pot, until it covers the beans and I put it to boil, over high heat.

      Like any dish, the salad must be decorated to look more appetizing. If I serve it the next day, I leave it in the fridge and decorate it the next day, but if I serve it immediately, I decorate the salad with slices of tomatoes and cucumbers and dill leaves.


      All kinds of cans for the winter

      so I slowly started to cut vegetables for soups and put them in the freezer.
      even if they find vegetables in winter, they don't taste the same as the ones on the market, now that it's their season.

      then I put 2 jars of cucumbers in brine, as I explained above.
      these are the first ones, because due to the cold, the cucumbers were not very good, let's see from now on

      and these jars are filled with a * very * fishy * salad *, adik is hot
      and whose recipe I have from my cousin from resita. it's called * pickle lutica *
      per 1 serving (I made 2): 1kg hot peppers, 1kg bell peppers, 4-5 carrots.1 / 2 kg beans (I put yellow) celery stalks and leaves, 3 tablespoons sugar and 3 tablespoons coarse salt.
      cut everything into small pieces (I put them in the mixer), mix well, place in jars, unpressed, fill with vinegar and eventually put an aspirin in the jar.
      I did not take aspirin last year, and they were very popular, but I warn you that they are spicy.

      Thumbnails attached

      # 202 Adriana Nicoleta

      Stella, Marco is next to me and he noticed that you have jars like ours Bormioli 4 seasons
      Thanks for the picture with the bag, it's extremely mundane, but she, but do you know that I didn't think to do it? Now I'm going to clean them and make them soup with the first sour boron and cut everything I took and put the bag like you.

      # 203 Adriana Nicoleta

      # 204 Munteanu_20159

      I also put them in the freezer in bags, but the only difference is that the vegetables go to the robot and you don't cut their pieces. It's easier because it's not a lot of work. Work the robot & # 33

      # 205 Claudita

      yes but some assumptions, pliiiz?
      I turned them upside down (the jars) and the contents were mixed with the juice,
      but I don't care if I throw them away, do they mean they'll be good for something? that I need the jars.
      if no one assumes anything, I think I'll open a smaller jar, see her.
      even you. (I was spoiling a tomato sauce about 2 days before) well.
      yes the food and the cakes make them good, I don't throw anything away.

      Edited by Claudita, 01 September 2006 - 11:53 PM.

      # 206 star

      Help of the porter

      dear claudita, first look at the color, you already know if they got pickled.
      they still need about 10 days. then, as you said open one and taste.
      but why didn't the tomato sauce cooperate? what didn't suit him?
      good day soon.

      # 207 nenea Radu

      I still don't put them in bags (it takes a while until the ones in the garden are ready), but I do the same (approximately):
      so (actually I'll come with pictures, but for many it will be too late):
      roots: celery, parsley, parsnips, carrots
      leaves: celery, parsley

      cut these into cubes, much like stella did an extra thing, I put the usual bags on the vacuum cleaner - of course they won't empty, but they will compact very well, and I immediately tie them tightly to my mouth, thus having place for several bags in the freezer.
      This mixture, without tomatoes and bell peppers - factors for souring the mixture, can also be used in soups, and as an addition to many dishes, and from other jars / bags in which I have tomatoes + bell peppers can complete for soups
      And in this way, we made the division of utilities

      Edited by nenea Radu, 02 September 2006 - 07:46 AM.

      # 208 star

      Help of the porter

      cut these into cubes, much like stella did an extra thing, I put the usual bags on the vacuum cleaner - of course they won't empty, but they will compact very well, and I immediately tie them tightly to my mouth, thus having place for several bags in the freezer.
      This mixture, without tomatoes and bell peppers - factors for souring the mixture, can also be used in soups, and as an addition to many dishes, and from other jars / bags in which I have tomatoes + bell peppers can complete for soups
      And in this way, we made the division of utilities
      [/ quote]

      in my bags it is vegetables exclusively for soups: carrots, celery, leeks, bell peppers, tomatoes.
      I also put bags of tomatoes, but I use them in tomato sauce.
      larch, parsley and dill leaves (each separately) are in other bags.
      I put the goats on another choice. Well, we're lucky we're not all the same.
      but uncle radu gave me many other ideas (clear frozen soup etc etc)

      # 209 nenea Radu

      # 210 Claudita

      Well, he was at home and I left him with the pot of tomato juice on the fire, and he also put pickled cucumbers in jars. I wasn't home. and on the phone he asked me what spices to put, I told him. when I came home and tasted it he put pickle spice, pickling, in tomato juice, and it was bitterly bad.
      I tried to straighten it with parsnips and grated carrots, but.

      # 211 Claudita

      and these jars are filled with a * very * fishy * salad *, adik is hot
      and whose recipe I have from my cousin from resita. it's called * pickle lutica *
      per 1 serving (I made 2): 1kg hot peppers, 1kg bell peppers, 4-5 carrots.1 / 2 kg beans (I put yellow) celery stalks and leaves, 3 tablespoons sugar and 3 tablespoons coarse salt.
      cut everything into small pieces (I put them in the mixer), mix well, place in jars, unpressed, fill with vinegar and eventually put an aspirin in the jar.
      I did not take aspirin last year, and they were very popular, but I warn you that they are spicy.

      What is the fish salad, this one from the many jars? I haven't seen the green beans.
      and you said they were given by the car so it's a spicy paste?

      I don't think that's it, so what's in the jars?

      # 212 star

      Help of the porter

      What is the fish salad, this one from the many jars? I haven't seen the green beans.
      and you said they were given by car so it's a spicy paste?

      I don't think that's it, so what's in the jars?

      # 213 Claudita

      now I understand, it's interesting and I think it's good, and you said it's good.

      I'm very tired of this preservation and with success I don't know if it will be 50% at least, I don't have much courage at the moment,
      and I had to buy jars, because I didn't have any.


      Freezing fruits and vegetables preserves their flavor

      If you want to eat frozen food at home, go to the market, where there are plenty of vegetables and fruits, buy and fill the freezer with all kinds of goodies for the winter, as fragrant and tasty as fresh ones!

      Freezing is a safe way to store vegetables and fruits, which preserves vitamins and flavors unaltered. We can freeze loboda, stevia, spinach (scalded), vine leaves, cauliflower, broccoli, green beans, peas (raw), green beans, yellow (scalded), bell peppers (scalded), baked peppers (cleaned) , vegetable soup, dill, larch, parsley, okra, cherries, sour cherries, apricots, blueberries, peaches, blackberries, etc. We can match them with any culinary preparation, from soups, stews, to fruit salads - in pies, tarts, ice cream, salads, etc. Blueberries, taken from the freezer and mixed with sour cream or yogurt, are a perfect breakfast.

      Frozen peas

      Ingredient: 4 kg fresh peas, freezer bags.
      Preparation: Boil the water in a large saucepan, add the peas, washed, cleaned, then turn off the stove after two minutes and leave the peas in the water for five minutes before straining. The remaining water can be used as a base for vegetable dishes or for soup. After cooling, fill 500-1000 g bags with peas (preferably with a locking system), swallow the bags and place in the freezer (-18 degrees). The peas are kept like this for two years.

      Bell peppers, frozen, for stuffing

      Ingredient: 3 kg peppers, bags.

      Preparation: Wash the peppers, remove the seeds carefully, not to break the peppers, then place them in plastic bags, 12 peppers in each, then put them in the box. Remove an hour before use. You can use the following trick: after you clean the seeds, scald them for a few minutes, drain them and then put them in the freezer. In winter, when you thaw them to fill them, they do not soften, being as strong as fresh peppers.

      Fresh tomatoes. from the freezer, directly into the pot!

      Take suitable, ripe tomatoes, scald them, then immerse them in cold water, in order to easily remove the skin. Cut into cubes, put in plastic bags, as for a portion of food, then put in another larger bag. Label, date and put in the freezer. Be careful to tie the bags tightly to the mouth, so that the juice does not spread. You will cook the tomatoes from the freezer directly in the pot, without thawing, so they keep their color, consistency and taste. The secret is not to let them thaw in contact with the air.

      Frozen spinach

      Ingredients: spinach depending on the amount you want to freeze, bags or plastic boxes.
      Preparation: Choose a tender spinach and leave the leaves with a little tail. Wash, rinse, then scald in boiled water, just until slightly softened. Remove to a strainer, allow to drain and cool well. It is packed in bags (250 g or 500 g) or in plastic boxes, in portions that will be cooked only once. It is used for soups-creams, soups, spinach food, with or without meat, pancake filling, spinach pie, etc.

      Beans in the freezer

      Ingredient: 2 kg of beans (fidelita or wide), fresh, green, yellow, etc., plastic bags or boxes.
      Preparation: Clean the pods, wash them, let them drain, then scald them a little in boiled water. Strain and allow to cool very well. Variant: steam for a few minutes. The green beans are put - broken into pieces, or whole - in plastic bags or boxes, portioned for a meal.

      Apricots and peaches. ice creams!

      Ingredient: 2 kg apricots / 2 kg peaches, bags or plastic boxes.

      Preparation: You choose ripe, hard, healthy fruits, wash them under running cold water, leave them to dry, then remove the seeds. To avoid oxidation, possibly sprinkle with a little lemon juice, mixed with sugar, the halves of the fruit, before packing in bags.

      The fruits resist very well if they are passed, before being frozen, through syrup, because they maintain their composition and aroma much better. Prepare a syrup from a cup of water and two tablespoons of sugar. Boil the syrup over low heat for a few minutes, then allow to cool. Add the fruits to the syrup, leave them for a while, then put them in a sieve for a few minutes to drain the syrup. In both cases, apricots and peaches keep well and you can use them for tarts, cakes, compotes, mousses, delicious creams.

      Frozen berries

      Ingredient: 1 kg blackberries (or 1 kg blueberries / 1 kg raspberries), plastic bags or boxes.

      Preparation: The fruits are cleaned very carefully, washed under a light jet of water (being more sensitive, they do not keep much in the water). Remove in a strainer until all the water has drained and remain dry. The fruits are put in bags or plastic boxes, in the desired quantity. From frozen berries can be prepared: tarts, ice cream, pie, creams, sauces for meat dishes, fish, etc.


      Canned and pickled recipes with preservative

      Pots in the jar
      The jar pot is well served either as such, like zacusca, or used as a base for rice or stew dishes. . Assorted pickles
      Who doesn't love pickles? Pickles delight winters and are a more than healthy alternative to fresh vegetables. Assorted pickles are to the liking of every gourmet, because they have everything! . Cherry compote
      Wash the cherries, clean the stalks and place them in jars. Boil the water with the sugar, then put a tip of a preservative knife after which they are placed over the cherries in the jars, put the lid on, tighten well and then boil on soba. Red cherry compote
      Wash the cherries very well and remove the stalks. The jars are also washed and drained. they are about half full with cherries. then take a jar that is with cherries and fill it with water. turn over each jar of water, but hold with your hands. Yellow beans in the bag
      I wash the beans, clean the ends and the possible & quoted & quot. Heat the oil (500 ml) in a saucepan, then put the beans to harden. Use an oil of. Pepper zacusca with beans
      The peppers are washed, cleaned and passed through a mincer. Fry until oil. Peel an onion and fry it in the same way. Cut the beans into small pieces and boil. After the onion has hardened well (turns golden), mix it with the beans and on. Vegetable for soups
      Tomatoes are given by special machine for tomato juice. Boil the tomato juice together with 4 tablespoons of oil, enough to bind the juice a little (I left it for about 2 hours and 30 minutes). Let the juice cool a bit, until it is warm after, and again. Vegetable for the winter
      the donuts, the yellow peppers and the kapia peppers are washed well under running water. we clean their stalks and all their seeds. We cut them one by one into small cubes (or bigger. I like the vegetables cut as small as possible). the onion is cleaned, washed and chopped. . Plum compote
      Wash the plums well, remove the seeds and dry them. We put them in jars, this to be easier when we scald a portion of the jar. In a large pot put the water and sugar to boil. When the sugar syrup has boiled. Pear compote
      Wash the pears well, remove the spine and cut into 6 slices. We place the pears in jars, to be about 3/4 of the jar. Boil the water with the sugar and let it boil. When the syrup is done, add the preservative and mix well. . Baked peppers in a jar
      Fry the peppers in a lot of oil (like straw potatoes), then peel them. Fried in this way, the whole story unfolds much faster than if they were fried on the stove. The peppers are cleaned, I removed the stalks, then they are salted. Donuts with gogons
      Cut the vegetables into slices and place them all in a larger bowl. Add vinegar, salt, sugar and salicylic acid and leave until stirring occasionally. They are put in jars and can be stored in the pantry. . Fine zacusca with new flavors
      Heat the oil in a large saucepan (I have chunks), add the onion and salt and let it soften for about 10 minutes to become glassy and then add the peppers, mix and leave for another 10 minutes on low heat, then add the eggplant and. Wide yellow beans with vegetables for winter
      Peel a squash, grate it and slice it. Cut the carrot into thin slices. Peel the onion and cut the fish. Cut the pepper into cubes. Finely chop the parsley and celery leaves. Cut the tomatoes into slices. Put oil in a pot and put a row of. Canned peas
      Peas are cleaned and washed well in several waters, put in jars, add 1 aspirin pill, or 1 teaspoon of preservative fill with water and staple, place in a pot on the bottom of which I placed a towel, cover with. Tomatoes with celery and hot peppers for soups
      We wash the tomatoes and then we cut them in four and again in half, that is diced. We clean the celery, we cut it in whatever shape we want, we also cut the celery leaves. Half of a sachet of preservative, from Dr. Oetker we put it in a kettle with 50 ml of water and it. Fine zacusca, with new flavors
      Heat the oil in a large saucepan (I have chunks), add the onion and salt and let it soften for about 10 ', become glassy and then add the peppers, mix and leave for another 10', on low heat, then add the eggplant and then. Baked peppers in a jar
      The peppers are harvested and washed. Florie burns them on a thick plate over a wood fire, so it gives them a special aroma. vinegar sugar and salt to taste. Chives and pickled garlic
      The chives or garlic are cleaned, placed in jars. Boil water, vinegar, sugar, preservative or aspirin for 3 minutes. Pour over the chives or garlic, staple the jars, wrap in newspapers or paper and boil at bath.

      Oven bowl, lid, enameled cast iron, 6.6L, round, blue

      Fruit and vegetable juicer B1700, Red

      Lasagna jar, enameled cast iron, 33cm, turquoise

      We hope for recipes without spicy, traditional, that's how we buy commercially (spicy, gelatines, dyes.)

      What kind of spice is used?

      Czinkus puti rozalia, July 15, 2017

      If I didn't have aspirin, what else could I use?

      Dumitrescu Alexandrina, July 30, 2015

      Tudor Claudia, July 10, 2015

      don't get upset but the spicy is simple without being made according to the recipe on it?

      The spice should be put like this or it should be mixed with something

      Gabriella Dragan, July 14, 2014

      Extraordinary recipe. I made it last year for the first time, and from now on I use the same recipe.

      Gabriela Bucete, July 11, 2014

      Without boiling the beans, place them in jars, add water to the neck of the jar without salt, close the jars, and put them in the oven then lit. Hold for 20 minutes after the boiling bubbles begin to appear in the water in the jars. Place the jars in a tray without water for easy handling.

      Bya Bianca, July 11, 2014

      Daniela Petrica, July 11, 2014

      Mihaela Diaconescu, July 8, 2014

      Valentina Bitere, July 7, 2014

      That's how the housewife should be, I like the recipe and I'll try it. Thank you

      Mariana Butnariu, June 25, 2014

      marlen, September 17, 2013

      can you offer us an alternative without fixed spicy? I only need to consume salt never :)

      Lavinia Muresan, September 4, 2013

      It is possible without fixed spice, it's see you E's!

      Lavinia Simion, September 3, 2013

      I have a question: do we use it as a garnish or can we make food?

      Georgian, September 3, 2013

      super recipe. can it be done without a fixed spice? thank you

      constanta proca (Chef de cuisine), July 13, 2012

      A very interesting recipe, I usually put the burnt and cooled pasta in bags in the refrigerator, but I will also try this option, especially since I have enough space in the cellar.


      Winter preparation

      Is autumn coming in a hurry?
      How to prepare the pantry for autumn, winter to have everything in the pantry.
      I'm waiting for your ideas.

      # 2 Buburuza

      Is autumn coming in a hurry?
      How to prepare the pantry for autumn, winter to have everything in the pantry.
      I'm waiting for your ideas.

      I can't wait to put eggplant in the jar (not just in the freezer). They seem to be better than those kept on ice.
      As for the vegetables for soups, seasonal vegetables. long live the freezer. I've been lazy for a while now because I don't know what's wrong with me.
      Look:
      pt. soups: in bags = tomatoes + peppers + larch
      -bags with peas (not too many because I can't stand peas, but it's good in Russian or beef salad)
      -bags with pod beans (green, yellow)
      -bags with greenery
      -bags with eggplant (I use them for eggplant salad or if they want mine a zacusa, I do it on the spot)
      -bags with baked peppers (for baked pepper salad or zacusca)
      As for sweets (ie jams, jams) I made very few 1-2 jars of apricots, peaches. Now it's the plums' turn. I buy the strawberry jam (not the other way around, but every time I bought it for jam / jam, they popped instantly.). I made pumpkin before but it was eaten on vacation.
      Pickles later. Bulgarian cucumbers and donuts (that's about it). AND I make another winter salad with mustard.
      And. that's about it with my imagination! I can't wait to read other answers.


      Read also:

      25 Responses for & # 8220Variations on the broad bean of the chef in love & # 8221

      What I forgot to say: Nana loves it surrounded by slices of pickles in salt (not vinegar!), And the bread can be hot baguette with olives!

      Well, yes, the bunch of yellow, broad beans, just taken down from the crayons in the country garden (I have one too, but it belongs to my parents), could even rival Madlena Proustiana! And, yes, it works great with pickles.

      Very good! That's all I had to say!

      Proust would be honored to make the transition from dried sweets to fried vegetables, in my opinion!

      Happy, no contest? I'm shocked!

      I'm a declared fan of pods (as I call the southern sheaths). With garlic, polenta and, of course, pickled cucumbers from that summer, which in no year gets to get acquainted with Christmas crap. And clear in salt & # 8230 this with pickles in vinegar & # 8230 not my thing. Mmm, it's raining in my mouth and I hate you, Chef!

      Oh, masters, how the human mind and memory work! I came for the beans and the burning issue of pickles hit me in the head! A Proustian click sent me in the years before the 1977 earthquake and my father's pickles, God rest him !, with which I would later meet only by chance & # 8230 Where is the cellar on three levels of the past ?! But I'm not downloading here, I'll go in a text In search of lost pickles!

      Happy, as I told Andrei: I pay for the weeding in the garden!

      It's my marital drama: I like vinegar, Nana in salt. Anything, only pickles, including those little melons put in the fall, oh my God!

      Harbujeii, you mean? My mother beats them. And she still makes some combinations, I would break the mouth of the fair if I opened a pickle shop & # 8230 bio.

      Little cooks, I see that I follow in the footsteps of the old saying: the death attempt has no & # 8230 and I die laughing. Bad! Hear at him & # 8230 I at the & # 8220culse & # 8221 of weeds)) Let them be grown and in the wonderful garden of Ileana.

      Oh, have mercy on those on the other side of the pond & # 8230 It's my morning, I'm at coffee and salivating just reading & # 8230 it's clear I have to look for the pickled melon recipe as well as roomy jars & # 8230

      Adriana, that's what I cooked for breakfast!

      From what you tell, the ayran from Bucharest is a parody & # 8230

      You made me feel bad & # 8230 not you beans but not pickles
      My grandmother had a cellar full of everything to put food in the corner and she was ashamed

      The thing is, I haven't eaten in 20 years, and yet I still remember the taste of beans and melons.

      @Adriana,
      Don't bother anymore, I've tried for years and although I'm not a novice at cooking, I'm not the same pickle as at home. Melons do not have the same taste, even if I used spring water and iodine salt, they still did not turn out good.
      2 years ago I finally managed to produce goat's milk, my grandfather's bellows cheese, sic

      Maybe, in the pickles, all kinds of herbs and twigs were put, which, along the way, were thrown away, as if I remember & # 8230

      In America it is difficult with fruits and vegetables & # 8230 many of them do not taste.
      From memory, but also documented from my old books, I sacredly followed all the instructions, but the final product leaves much to be desired.

      Yes, you're right, they also add garlic cloves to keep them crispy, dill and cherry sprigs.

      I remember, a few years ago, I entered New York in a supermarket of fruits and vegetables & # 8220organics & # 8221. I tasted it here and there and they were as bland as those in regular stores. Dar erau mai scumpe (cam de doua ori!) si mult mai zbarcite, usor avariate etc. Asta cred ca o faceau demonstrativ, ca sa para neprotejate cu tot felul de chestii chimice… Nu stiu care mai e situatia acum, dar atunci am fost foarte dezamagit.

      Situatia legumeleor e la fel ca si acum … Producatorii locali sa traiasca. Cuisinette, ai … capra?

      Adriana, capra n-am dar fermierii din zona au… eu fiind in Idaho. Tot de la ei iau lapte de vaca si oua de gaina. Nici nu se compara cu cele de comert.

      Procesul de fabricatie al branzei de burduf a fost lung dar a meritat. Daca vrei, mai am oleaca iti trimit cu placere.

      Poate ca asta nu e doar o forma de rezistenta in fata chimizarii comerciale a hranei, ci si un mod sigur de reintoarcere la natura : sa-ti faci singur – in casa, pe balcon, in gradina, pe pervaz si mai stiu eu unde – mancarea ta, incepand cu verdeturile si terminand cu branza, afumaturile etc. In curand, vom prezenta pe site conceptul, american cred, Big Egg Green, o combinatie de gratar si afumatoare (in forma de …ou mare verde). Oricum, de Craciun, ne faceam carnatii in casa, folosind mate, carne adusa de la tara, condimente etc. Acum, o sa-i pot sa mi-i si afum pe balcon, inclusiv sunca si tot asa. Si paine imi faceam in casa, singur, chiar inainte sa primesc masina de facut paine de la Philips, asa ca experimentez toate combinatiile, cat mai ciudate. Am pus in paine de toate: seminte, malai, faina de toate tipurile, nuci, fructe uscate, piure de cartofi sau doar cartofi fierti s.a.m.d. Branza, recunosc, inca nu am incercat sa fac. Iar, pe balcon, am patrunjel (aceleasi plante de vreo 6-7 ani(. ), chivas/ciboulette (de 2 ani!). Mararul, insa, nu tine decat un sezon. La ardei iute am renuntat, fiindca, oricum, fac supraproductie in gradina, la Ileana, asa ca il insiram pe sfoara (Nana) ori il punem la borcan (eu). Asta-vara, cand aveam supraproductie de mere, am incercat si am reusit sa fac cidru, cu o instalatie artizanala (furtun trecut printr-un dop) inspirata de o carticica din colectia Caleidoscop de la Ed. Ceres. Sigur le stiti, erau niste carticele foarte mici patratoase, cu tot felul de sfaturi practice… Mai fac visinata, coacazata, zmeurata, agrisata sau, mai nou, corcodusata, cu fructe din gradina si palinca adusa din Maramures de vechii mei prieteni Florica si Nicu Bud.

      Bucatarescu am vazut o afumatoare micuta la o prietena in New York. Inainte de a face gratar afuma toate … “porcariile” (derivate din porc). Au un gust deosebit. Exista trendul reintoarcerii in natura: multe restaurante au gradini in care cultiva legumele pe care le servesc.

      Asa voi face si eu. Nu sunt dispus sa mai cumpar mezeluri din comert, toate sunt, intr-un fel sau altul, contrafacute. Imi spunea, de curand, un producator ca, de pilda, volumul jambonului este sporit in fabrica, prin injectare cu apa cu sare, cu pana la 80%! Nu mai vorbesc de metoda clasica a inmuierii puilor in apa, urmata de recongelare, tot pentru a creste greutatea. Noroc ca nu mananc carne de pui…

      of of, pacat ca nu pot pune niste poze aici. Eu fac totul in casa. Chiar de curand am afumat doua fleici de porc si au iesit atat de faine. Noi afumam pt ca ne place vara sa mancam mai mult ca la tara… afumatura, branza, masline, verdeturi proaspete si bineinteles vinul rosu care nu lipseste de la masa noastra.

      Sa va fie de bine, pe mine ma bucura enorm sa aflu ca mai sint pasionati de bucataria traditionala romaneasca… de reintoarcere la natura cum bine spune domnul Bucatarescu mai sus.