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Green corcoduse paste

Green corcoduse paste


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Green crocodiles are very good and healthy for sour soups.

  • green crocodiles that have hardened seeds.

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Green corcoduse paste:

Choose the corcodus, clean the tails, wash and boil.

After the corcodus have been boiled, put them in a strainer and rub them well with a wooden spoon to delimit the core of the seeds and the shell. The paste thus obtained is put in bottles, stapled and sterilized.

Sterilization:

-Put the bottles in a pot

-Put the water until the pot is full

-Put on the right heat for 45 minutes

Allow to cool in water.



Remove the stained or spoiled corcodus, wash them well and put them in a pot with enough water to cover them a little, to make room to boil. When the seeds start to come off the pulp, we strain them and remove the seeds. They are put in bags in the freezer with the juice in which they were boiled or in bottles for the winter to save space in the freezer. The jars or bottles are washed and rinsed well and then scalded with boiled water. Dry the jars and then fill them with warm paste, close the lid tightly and put them in beds until the next day. If you want you can boil them in a bain marie to make sure they last until winter. It is very sour as I like borscht, it contains vitamin C and gives a special taste to the soup.

I've been using them for a long time because I don't make borscht and that's from peasants


it's not like another time. The frozen one is removed from the bag and put



Remove the stained or spoiled corcodus, wash them well and put them in a pot with enough water to cover them a little, to make room to boil. When the seeds start to come off the pulp, we strain them and remove the seeds. They are put in bags in the freezer with the juice in which they were boiled or in bottles for the winter to save space in the freezer. The jars or bottles are washed and rinsed well and then scalded with boiled water. Dry the jars and then fill them with warm paste, close the lid tightly and put them in beds until the next day. If you want you can boil them in a bain marie to make sure they last until winter. It is very sour as I like borscht, it contains vitamin C and gives a special taste to the soup.

I've been using them for a long time because I don't make borscht and that's from peasants


it's not like another time. The frozen one is removed from the bag and put



Remove the stained or spoiled corcodus, wash them well and put them in a pot with enough water to cover them a little, to make room to boil. When the seeds start to come off the pulp, we strain them and remove the seeds. They are put in bags in the freezer with the juice in which they were boiled or in bottles for the winter to save space in the freezer. The jars or bottles are washed and rinsed well and then scalded with boiled water. Dry the jars and then fill them with warm paste, close the lid tightly and put them in beds until the next day. If you want you can boil them in a bain marie to make sure they last until winter. It is very sour as I like borscht, it contains vitamin C and gives a special taste to the soup.

I've been using them for a long time because I don't make borscht and that's from peasants


it's not like another time. The frozen one is removed from the bag and put


Ingredient:
1 & frac12 kg corcoduse
1 kg of sugar

Method of preparation:

It is best to use ripe corcodus because they have a special sweetness.
You choose the corcodus and wash them well.
Put them in a bowl with the sugar (a layer of corcoduse, a layer of sugar and so on, the last layer being the sugar). Leave them overnight to melt the sugar.
The next day you put the pot on the fire, on a low flame.
When the juice is reduced by half, turn the composition over in a sieve and pass the corcodus well, and throw the seeds.
Put the jam back in the pot and let it boil for another 30 minutes.
Put the delicious pasta hot in a jar and store it in the pantry.

Fragrant and very tasty, this one corcoduse jam it will become a recipe that you will prepare every year, you will see!


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GREEN CORCODUES JUICE for souring soups

Most of them are consumed as such, when they are well cooked, or we use them to prepare compotes or jams.

Less well known is the recipe for green crocodile juice, which can be used as natural souring agent for soups.

Crocodile juice - recipe

• 5 kg of green crocodiles
• 3 liters of water
• 1 tablespoon of salt

Remove the tails from the crocodiles, wash them well and put them in a large saucepan with water and salt to simmer. Stir occasionally.

After they have boiled well, take the pot off the heat and let the juice cool completely.

Then pour the composition through a large strainer to separate the pulp of the fruit and the juice from the seeds and peels.

The remaining pulp, together with the juice, is put back in the pan and boiled for about 5-10 minutes.

Then pour immediately, while hot, into glass bottles or jars. Seal it tightly and place it in a warm place in the house. cover with thick blankets or towels and leave to cool until the next day.

Crocodile juice is stored in the pantry and is used to sour soups, regardless of what they are prepared - vegetables, meat, greens, legumes, fish, etc.

For this recipe you can use any kind of crocodiles, provided they are green, unripe, to be able to give the desired acrid.

The yellow varieties are rich in Beta-carotene, an antioxidant that can protect us from cancer and help reduce it cholesterol and blood pressure.

The red crocodile variety contains anthocyanins, another type of antioxidant that provides protection against chronic diseases (cancer, cardiovascular disease, diseases Metabolism or disorders of memory).

Corcoduşele contains many others antioxidants with important benefits:

quercetin (an anti-inflammatory, anti-allergic, antiviral flavonoid)
- ellagic acid (a compound that helps purify the blood)
- chlorogenic acid (indicated in diabetes, obesity, metabolic disorders)
- neochlorogenic acid
- caffeic acid
- flavonols

Corcodules with a darker pigment (blue, purple, red) are a good source of resveratrol, an antioxidant also found in grapes. It slows down the process aging, fights cancer and has benefits for cardiovascular system.

Like other stone fruits, crocodiles are rich in water, fiber, vitamins and minerals. They have a low calorie and sugar content, which is why they are indicated to people who have problems with body weight or are diabetic.

Corcoduxele is not indicated in the diet of people with high gastric acidity, gastric or duodenal ulcer.

1. Lumina newspaper, Corcoduşele - underestimated but amazingly beneficial for the body: http://ziarullumina.ro/corcodusele-subestimate-dar-uimitor-de-benefice-pentru-organism-133707.html

2. Nature Word, Properties and Benefits of Mirabelles: https://www.natureword.com/properties-and-benefits-of-mirabelles/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


GREEN CORCODUES JUICE for souring soups

Most of them are consumed as such, when they are well cooked, or we use them to prepare compotes or jams.

Less well known is the recipe for green crocodile juice, which can be used as natural souring agent for soups.

Crocodile juice - recipe

• 5 kg of green crocodiles
• 3 liters of water
• 1 tablespoon of salt

Remove the tails from the crocodiles, wash them well and put them in a large saucepan with water and salt to simmer. Stir occasionally.

After they have boiled well, take the pot off the heat and let the juice cool completely.

Then pour the composition through a large strainer to separate the pulp of the fruit and the juice from the seeds and peels.

The remaining pulp, together with the juice, is put back in the pan and boiled for about 5-10 minutes.

Then pour immediately, while hot, into glass bottles or jars. Seal it tightly and place it in a warm place in the house. cover with thick blankets or towels and leave to cool until the next day.

Crocodile juice is stored in the pantry and is used to sour soups, regardless of what they are prepared - vegetables, meat, greens, legumes, fish, etc.

For this recipe you can use any kind of crocodiles, provided they are green, unripe, to be able to give the desired acrid.

The yellow varieties are rich in Beta-carotene, an antioxidant that can protect us from cancer and help reduce it cholesterol and blood pressure.

The red crocodile variety contains anthocyanins, another type of antioxidant that provides protection against chronic diseases (cancer, cardiovascular disease, diseases Metabolism or disorders of memory).

Corcoduşele contains many others antioxidants with important benefits:

quercetin (an anti-inflammatory, anti-allergic, antiviral flavonoid)
& # 8211 ellagic acid (a compound that helps purify the blood)
& # 8211 chlorogenic acid (indicated in diabetes, obesity, metabolic disorders)
& # 8211 neochlorogenic acid
& # 8211 caffeic acid
& # 8211 flavonols

Corcodules with a darker pigment (blue, purple, red) are a good source of resveratrol, an antioxidant also found in grapes. It slows down the process aging, fights cancer and has benefits for cardiovascular system.

Like other stone fruits, crocodiles are rich in water, fiber, vitamins and minerals. They have a low calorie and sugar content, which is why they are indicated to people who have problems with body weight or are diabetic.

Corcoduxele is not indicated in the diet of people with high gastric acidity, gastric or duodenal ulcer.

1. Ziarul Lumina, Corcoduşele - underestimated but amazingly beneficial for the body: http://ziarullumina.ro/corcodusele-subestimate-dar-uimitor-de-benefice-pentru-organism-133707.html

2. Nature Word, Properties and Benefits of Mirabelles: https://www.natureword.com/properties-and-benefits-of-mirabelles/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


How to prepare pasta with pickled capers, olives, anchovies and garlic

Traditionally tapenade is crushed with a classic mortar with pistil. Basically, grind (crush) everything manually until the paste with the desired granulation is obtained. Tapenade is not very homogeneous, it is rather coarse. Because I made a larger amount of olive paste (the ingredients didn't fit in my little mortar) and because I was in a hurry, I enlisted the help of a food processor from HEINNER Home Appliances. Is about new model Cytheria (HMC-D300SS).

I liked it because:

  • breadcrumbs, fruits, vegetables, nuts, meat, greens, cookies
  • has a large stainless steel vessel with a volume of 2 L
  • is equipped with 2 stainless steel knives
  • has 2 operating speeds
  • is provided with metal gear (which ensures a long life)
  • has a security system

This shredder is very easy to assemble / disassemble and its components are easy to wash both manually and in the dishwasher.

I placed the 2 knives in the shredder bowl. It can be seen that they are spaced apart and the top knife fully contributes to chopping larger amounts of food (as was the case here).

In the shredder's bowl I put: the pitted black olives, the green ones, the rinsed and drained capers.

I topped it with anchovy fillets, chopped garlic cloves, olive oil and a little lemon juice (about 1/4 lemon). I also added some fresh thyme leaves. I haven't added salt yet because the ingredients are quite salty. If you want you can put something spicy: chili flakes or a few slices of hot pepper.

I processed everything for a few seconds with the HEINNER shredder robot. I immediately got a delicious and fragrant olive paste with capers and garlic or tapenade. It does not have to be very fine, but it is even finer if it has granulation.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I tasted the pasta and corrected the seasoning with sea salt flakes, freshly ground black pepper and a little more lemon juice. I mixed a little more and ready!

Serve tapenade or caper paste with black and green olives

Tapenade or caper olive paste is well stored in the refrigerator if placed in a jar or box with a lid. This way you always have a very tasty and flavorful appetizer paste at hand. It is enough to present it with slices of bread, breadsticks or crackers (crispy savory biscuits).

I decorated it with capers, slices of cherry tomatoes and a sprig of green thyme.

Slices of bread smeared with olive paste can be decorated with slices of tomatoes.

I can't describe how tasty this combination is! If I, the non-olive lover, ate 2 slices of bread with tapenade on my breath & # 8230 It's great!

Tapenade can also be used in combination with au gratin vegetables, grilled fish, salads or for filling steaks (meat rolls, chicken steaks, etc.).


GREEN CORCODUES CURE for LOW IMMUNITY and WEIGHT LOSS (recipe)

Corcoduşele are very rich in C vitamin, citric acid and fiber. Thanks to these nutrients, they can help treat beriberi, to the consolidation immunity and at weight loss.

Crocodiles are also a good source of B vitamins, which are essential for the health of the nervous system.

From ripe corcodus (as well as green ones) we can prepare compote, jam, jam or juice, to benefit from their tonic and revitalizing effects throughout the year.

Green crocodile juice - recipe

We offer you a simple recipe for green coriander compote, without sugar, which can be consumed to solve vitamin deficiency and to strengthen the immune system.

ingredients

• 2 kg of green corcordus
• spring water

Remove the stalks and wash the stalks in cold water. Put them in a large pot and pour water over them, which should exceed the fruit by 10-15 cm. Bring to a boil over low heat until well softened.

They are then passed through a strainer, pressing the fruit with a wooden spoon, to remove the seeds and shells. The drained water is put back in the pot, together with the obtained pulp. Put the pot on the fire and let the mixture boil for a few more minutes, then pour hot into glass bottles or jars.

Close tightly with lids and sterilize. They are then covered with thick blankets and uncovered after they have cooled completely.

The crocodile juice obtained is kept in the pantry. It can be consumed every day 1 glass a day (no more), for 1 week a month.

If you find it too sour, you can add 1 teaspoon of honey. At the same time, you can add a piece of cinnamon stick to the last boil.

Article source: "Monastic Cures, Therapies for Body and Soul", Mariana Borloveanu, Ed. Lumea Credinței, 2014

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Sour Pumpkin Soup with Corcoduse

The pumpkin soup, sour and cool, like most vegetable soups, is favorable and received with gusto when we are touched by the summer heat. These summer soups can be eaten both hot - to pass the waters, as the elders used to say - and cold, to cool you in the hot summer. They are simple soups, without great cooking secrets in which the tomato, the potato, the zucchini, the green bean become stars in turn while the other vegetables keep them on track. We soured this pumpkin juice with green crocodiles and if we add a hot pickled or freshly chopped pepper, good work will come out!


Video: Caribbean Green Seasoning -The Ultimate Marinade.