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Ghebe in garlic vinegar

Ghebe in garlic vinegar

Let the ghee soak one evening in a bowl with cold water (cut a little from the tails about 2 cm). The next day we clean them well, we look for them in worms in tails (you look at the tails to see if they have worms or not ..... if you notice in the tails some small reddish dots it means that they have worms, if the tail is white, clean means that everything is ok and there are no worms ... see images in the gallery).

Wash them well and put them in a pot of boiling water, add a tablespoon of coarse salt and simmer for 30-40 minutes (gather the foam all the time). After they have boiled, we collect them with a spatula, we put them in a strainer and we pass them through a jet of cold water after which we let them drain a little and we throw them in a basin or bowl (depending on the quantity).

The cleaned and crushed garlic, the vinegar mixed with a spoonful of honey, the bay leaves and the pepper are added over the boiled gebes and everything is mixed very well after which a clock is left to steal all the flavors. They can be eaten immediately or we put them in jars to keep.

Good appetite!



Pickled mushrooms in brine

An extremely simple recipe that does not require much work or special weighing. Suitable for any kind of mushroom: champignons, ghebe, jutari, gălbiori, mânătărci, hribi…

Cut the stalks into mushrooms and wash them very well, with a jet of water, each mushroom separately, so that no dirt or sand remains.

If they are bigger, cut them into 4-6 or slices, so that they don't take up much space in jars.

Put on the fire a pot with 1 l of water, 1 tablespoon of salt and 50 ml of vinegar. When it boils, add the mushrooms and leave for 5-6 minutes from the moment everything boils. They do not need to be cooked, they just need to be removed. Vinegar will not affect the taste, it will keep the light color of the mushrooms. Lemon juice can be used instead of vinegar.

Remove the mushrooms and place them on dry napkins, cover with other napkins, change a few times, press well, until all the water is absorbed.

Place the mushrooms in perfectly clean and dry jars. Pour the brine on top (in 200 ml of water put 5 g of pickle salt, or 1 tablespoon in 1 l of water). With the tail of a teaspoon, place the mushrooms to remove the air. Leave the jar empty for 2-3 mm, do not fill it completely. Put the lids on and sterilize in a bain-marie for 30 minutes from the moment the water boils. Leave the jars in the water in which they boiled and cover with thick napkins until the next day. Wipe, label and put in the pantry.


How to make donuts filled with ghebe vinegar

Ghebele fresh purchased from the stalls in the market, must be washed immediately in several waters (to remove any beetles), then boiled in boiling water with salt for approx 20 minutes, strained by the juice in which they boiled and left to cool in a strainer until use.

Pepper wash, cut the lid from the top and removed the white ribs inside, will be put at scalded (not obligatory, but this way more will enter the jars) 4-5 pieces each, about 2-3 minutes (not too much because we want donuts a little al-dente) in a pot in which it will boil: wine vinegar, salt, peppercorns, honey / caster sugar, bay leaves.

Pepper scalded will be removed on a grill (a bowl will be placed under the grill to recover the vinegar ) with the mouth down drained and cooled, then They will fill with ghebele on hold.

So stuffed, peppers they will be placed in jars, alternating between them grape berries, to be poured hot vinegar liquid ready ( in which the donuts were scalded ), stapled the jars and immediately put to warm bed in beds for a few days 2-3, until completely cooled.

Donuts stuffed with vinegar, I'm a gasket perfect for a steak of any kind.


Pumpkin blend with onion and garlic & # 8211 goes great with toast

If you want to prepare a delicious mixture of pumpkin with onion and garlic, then you must try this recipe. You will get a delicious snack that you can spread on toast.

Necessary ingredients:

  • 1.5 kg of zucchini
  • 4 large onions, 6 large cloves of garlic
  • 2 tablespoons wine vinegar, 400 g tomato sauce
  • 3 teaspoons salt, 3 tablespoons sugar, hot peppers (to taste)
  • 5 tablespoons Worcestershire sauce, 125 ml olive oil

Method of preparation:

You do not have to clean the zucchini, because their skin softens and accentuates the color of the finished product. Remove the soft part from the inside, only if there are hard seeds.

Peel an onion and grate it. Peel a squash, grate it and chop it finely. Then cut the hot pepper as small as possible. Cut the zucchini as thin as possible, like french fries.Pour the olive oil into a pan and put on the fire. When hot, add onion and garlic and lightly fry.At the end, add the chopped zucchini and salt and cook for about 3 minutes.

After 3 minutes, remove the mixture from the pan and place in a large bowl. Add the rest of the ingredients (vinegar, tomato sauce and Worcestershire sauce). Place the bowl with the pumpkin mixture in the preheated oven at 200 degrees. Leave the oven door ajar to avoid excess moisture. Stir occasionally.

After the mixture has thickened, remove from the pan and pour into jars. Sterilize the jars at 80 degrees for about 20 minutes.

Before serving, add hard cheese to the pumpkin, onion and garlic mixture. It is then spread on toast. Good appetite and increase cooking!


How to make donuts filled with ghebe vinegar

Ghebele fresh purchased from the stalls in the market, must be washed immediately in several waters (to remove any beetles), then boiled in boiling water with salt for approx 20 minutes, strained by the juice in which they boiled and left to cool in a strainer until use.

Pepper wash, cut the lid from the top and removed the white ribs inside, will be put at scalded (not obligatory, but this way more will enter the jars) 4-5 pieces each, about 2-3 minutes (not too much because we want donuts a little al-dente) in a pot in which it will boil: wine vinegar, salt, peppercorns, honey / caster sugar, bay leaves.

Pepper scalded will be removed on a grill (a bowl will be placed under the grill to recover the vinegar ) with the mouth down drained and cooled, then They will fill with ghebele on hold.

So stuffed, peppers they will be placed in jars, alternating between them grape berries, to be poured hot vinegar liquid ready ( in which the donuts were scalded ), stapled the jars and immediately put to warm bed in beds for a few days 2-3, until completely cooled.

Donuts stuffed with vinegar, I'm a gasket perfect for a steak of any kind.


Souffle with ghebe and gouda

Autumn is full of delicious mushrooms and because I got some ghebe, I turned them into a souffle. Their subtle aroma, complemented by the sweetness of the onion and the ripe taste of gouda cheese, made this fluffy dough a delight.

PREPARATION INSTRUCTIONS:

1. Peel the onion, cut in half and then cut into thin slices and fry in butter for a few minutes. Then add the mushrooms and leave for 4-5 minutes, and at the end put the chopped garlic and thyme to taste and remove from the heat.

2. For the souffle dough, melt a little butter over medium heat and add the flour. Stir, with the help of a fork, and add the milk gradually, stirring constantly to avoid lumps.

3. Incorporate Gouda cheese and chili flakes and mix well to give a creamy sauce. Then remove from the heat and when it cools a little, add the yolks.

4. Beat the egg whites with the mixer, and then gradually incorporate the foam into the cream cheese, stirring gently, from the outside to the inside. At the end, add the mixture of mushrooms, onions and garlic and mix to mix.

5. Grease a tray with high walls with butter and empty the souffle dough, decorate it with some mushrooms to look interesting and put the tray in the oven at 180 ° C for 30-35 minutes. Enjoy your meal!

I also challenge you to "play" with the ingredients and "cut new flavors".


How do I put ghebe in the winter?

This question has often been asked of me in recent days. Maybe because it's ghebe season and because it's abundant in some areas. But I answer immediately before that I tell you so much: nothing compares to the joy of finding them with your own eyes and of picking them up with your own hands. Of course, even if you receive them, it's not bad. It's bad if you buy them from the supermarket, because they're as expensive as poverty. I also picked and received, so the terms of a winter meeting were set. Ghebele can be pickled, canned in oil, frozen or combined with roast meat and stored in fat. Or they can be made into zacusca. I chose the simplest and fastest option. Let me show you:

I saw them first. In Codru, Maramureș, on the border with Satu Mare and Sălaj. Hedgehogs, younger or older, smelling of dead leaves and fertile soil.

I picked them, evaluated the harvest and started sorting them.

The smallest and cruelest could keep their tails. They're pretty tender.

The older ones have lost their tails, which are quite woody.

I washed them thoroughly in plenty of water.

I chopped two onions and a few cloves of garlic. I mixed them with the mushrooms. I added a tablespoon of coarse salt. Maybe it's important: after cleaning I had 5 kilograms of mushrooms. I didn't put much salt or onion or garlic. I want to keep the taste of mushrooms and the other elements only have the role of enhancing it.

I put the ghee on low heat and simmered them in their own juice for 25 minutes. I also put a few parsley leaves in the pan, also for flavor.

I put the bags in a strainer to drain the liquid from them. I was left with almost 3 and a half kilograms of mushrooms.

I put them in bags with a & # 8222 zipper & # 8221. After they cooled, I put them in the freezer. That was all. Stay healthy.


When the dandelion buds are harvested

Dandelion buds are harvested in early spring, when they have just formed and are still closed.

They appear right at the base of the plant, close to the ground. They look like buttons.

Sometimes under a larger bud there are smaller buds. They are much more fragile and good.

They have a bitter taste and go great with the aroma of vinegar.

Dandelion buds pickled in vinegar - recipe 1

This recipe belongs to the botanist Joyce Netishen from Washington.

ingredients

  • dandelion buds
  • onion
  • garlic
  • apple cider vinegar or wine, natural
  • soy sauce

Method of preparation

Dandelion buds should be picked from clean places, away from traffic of cars, people and animals.

Unfold with your fingers and gather in a container.

When you get home, remove the stems and leaves from the base.

Wash them and let them dry completely so that they have no water at all.

Peel an onion and cut it into strips. Take 2 cloves of garlic and finely chop them.

Put the onion and garlic in a 450 gram jar.

The jar is then filled with dandelion buds, leaving a space of 2.5-5 cm. on top.

Mix the vinegar with the soy sauce in a ratio of 3: 1. Pour the mixture into the jar so that the liquid completely covers the buds.

Put the lid on and tighten it tightly.

Leave the dandelion to soak for at least 2 weeks, somewhere at room temperature.

Stir in the jar every few days. If the liquid evaporates, top up with vinegar to keep the buds immersed in the liquid.

Pickled dandelion buds - recipe 2

ingredients

  • 2 cups dandelion buds
  • 2/3 cup vinegar
  • 1/3 cup water
  • 1 teaspoon salt

Method of preparation

Put the water, vinegar and salt in a saucepan. Bring to the boil. Stir to help dissolve the salt granules.

Put the dandelion buds in jars. Add a few juniper and peppercorns. Juniper will give a much closer taste to the capers.

Pour the brine over them so that they are completely covered.

Put the lids on and keep the jars in the refrigerator. Or you can sterilize them in a water bath for 10 minutes.

How to eat pickled dandelion buds

Pickled dandelion buds can be eaten as a garnish for various dishes.

They can also be added to vegetable or vegetable salads, soups, omelettes, pizza, pasta or sauces.


Humpbacked

Ghebele are chosen, cleaned of tails and washed with plenty of cold water.

In the last water, put a little vinegar.

Finely chop the ghebe and put on low heat (without water) with a little salt and cook for 10-12 minutes.

Peel an onion, cut it into small pieces and brown it in a little oil.

Add over the ghebe and simmer together for a few more minutes.

Serve with garlic sauce or make a white sauce with a tablespoon of flour and 400 ml sour cream.

After boiling for another 3-4 minutes, remove from the heat and add a lot of finely chopped green parsley.

The jars that are put in the jar are washed well, simmered for a few minutes then put in clean jars over which pour a hot bait, made of 3 cups (300 ml) water, 1 cup vinegar, 1 teaspoon salt, 10-15 berries pepper and a bay leaf.

Put lids on and cool in the pantry.

They are very good hot, with cold or cold polenta, with hot polenta.


Video: Mixture of Apple Cider Vinegar and Baking Soda Benefits for Overall Health (December 2021).