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Trandafirasi


Because my niece is very excited about the shape she received from Bucataras, we decided to give it a try.

  • 200 ml plum compote (juice)
  • 2 red jelle cake envelopes
  • 3 tablespoons sugar

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Roses:

Mix the sugar with the jelly cake in a saucepan. Add the compote juice and mix well.

It is put on the fire and when it has become fluid it is put with a spoon in the forms. I also put it in a candy form (this was the request).

Leave to cool, then take them out of shape. They are great.


Sausage and smoking homemade rose sausages

Once the filling is finished, we will take these Rose sausages to a cold place, with a maximum of 5 C. We do not heat the meat products hot or close to heat sources! Heat is the No. 1 enemy of raw meat! The sausages hang on wooden poles, with spaces between pairs, not over the pile!

This is what a rod with sausages and salamis arranged correctly looks like. We do not wrap meters of unseparated sausages on it (as in the reel) because the place where the sausage is attached to the rod does NOT fade!

You can put these sausage roses in the oven and in the fridge, but not on trays but on grills (grills) that allow air circulation.

Smoking follows. Without smoking we can't talk about Rose sausages! I smoked it COLD using a special grill (we call it the "locomotive") recently bought from Mömax (they can also be found in other stores & # 8211 see here). It has a lid, a thermometer and a chimney and you can create smoke in it - it's a grill with a smoker.


From which species of roses can you make jam and how should the flowers be chosen?

Rosa Damascena, Photo: leslitseescitronnees.com

"Let us never forget / Love the roses" these verses resonate in everyone's minds when they look at the beautiful flower of love, the undisputed symbol of shared love, the proudest flower among flowers. Nothing pleases the eye more than a garden full of rose bushes in all their splendor. But, besides the ornamental roses, there are also those roses with a sweet smell and a cheerful color. This is tjam for jam or Rosa Damascena, which in free translation means the Damascus Rose. This wonderful plant has an interesting history, but whatever its past, the delicious products resulting from its processing are truly special and extremely beneficial for the body and its senses. This type of rose can be used both in the culinary arts and in cosmetic treatments.

What is the sweet rose
Regarding its scientific name, Rosa Damascena, there is a widespread dispute over the etymology of the name of this special flower, some believing that the Latin "rosa" is sufficient for the name of the flower, while others go through the etymological thread reaching the word of Greek origin. rhodon ”. Undoubtedly "Damascene" refers to Damascus, the capital of Syria, the place where, during the Crusades, the rose was taken and brought to Europe. The rose that we enjoy today in the form of delicious jams, was even the subject of war.

How and when is Rosa Damascena cultivated?
Do not think that you need very special conditions to grow and grow this species of rose. Whether you live in a plain area or live closer to the mountains, the rose is not at all pretentious in terms of altitude, the soil in which it will grow, but not at high or very high temperatures. low, being even very resistant to frost. It is recommended, however, that the chosen place be somewhere in the sun because the rose for sweetness loves the sun the most.

However, we must keep in mind that this plant does not like the lack of water, so if a dry year is announced, without beneficial rains, you must be careful to water the rose bushes properly.

It is also important that the soil provides the amount of nutrients needed, so before about a week of planting the rose for jam in the chosen place, it is advisable to dig the pit and mix the soil with fertilizer (manure being the most suitable ).

If you want to multiply the rose bushes for jam, there are three ways in which it can be multiplied: by dividing the bush (dragons), by cuttings and / or by grafting.

Even if the sweet rose is a rustic and not very pretentious species, horticultural specialists believe that good results are obtained when the rose benefits from a soil with medium fertility, a land thoroughly prepared with fertilizer (manure, phosphorus, potassium ). The sweet rose is planted either in early spring or autumn.

Rose jam, Photo: caietulcuretete.com

How are roses prepared for jam?
The fragrant roses used to make jams should not be withered at all. Only those flowers that have fine and very fragrant petals will be used (usually white and pink roses have the strongest scent).

Before proceeding to the preparation of delicious jams, the petals must be cleaned of that white end with which they are attached to the stem, because that part gives the jam a bitter taste and no one wants this. Even if it is a rather meticulous operation, it is absolutely necessary. Choose your favorite jam recipe and take full advantage of this natural wonder.


Liver pate

The liver pate recipe is a perfect appetizer for the Christmas or New Year's table because it is prepared quickly, is consistent and looks festive. Commercial liver pate contains a lot of dubious ingredients and a lot of fat. The recipe I give you today is adapted so that you get a more rational pate, from a caloric point of view, but which is just as tasty. We really like to grease it on slices of baguette, pressed with pomegranate or slices of hardened apple in butter, but crackers would also fit perfectly. During the winter holidays we prepare liver pate quite often.

It's amazing how tasty a recipe with such simple ingredients can be. This pate can be eaten for breakfast, as a snack or as a festive appetizer at a holiday meal. Combine it with pomegranate, slices of apple hardened in butter and a quality wine. You will impress your family and guests with its taste. Some recipes suggest adding sour cream or frying the liver before cooking & # 8211 I do not recommend making this recipe difficult, keep it simple! This is good for your health and figure!

Here are the ingredients for the liver pate recipe:

500 gr chicken or rabbit liver
100 gr butter for min. 82% fat
5 tablespoons olive oil
2 medium onions
50 ml white wine (I used Timbrus Polifonia 3, a great wine)
5 bay leaves and 5 black peppercorns
salt and pepper

1. Boil the liver in plenty of water, with the bay leaves and peppercorns. Stay close and choose the foam as soon as it appears. After frothing well, let the liver boil for about 30 minutes on low heat. Then transfer the liver to a plate. Keep some juice.
2. In a pan, heat the oil, then add the butter and cook the onion with salt and pepper until golden. Extinguish everything with white wine and cook until the wine evaporates.
3. Mix boiled liver, onion and a little boiled juice with the robot. Season with salt and pepper to taste.

If you want to give the pate a festive look, use a pos for garnishing and decorate the slices of bread with liver pate roses. At the end, press pomegranate seeds on top to give an exotic note to the dish. The sour taste of pomegranate combines perfectly with the flavor of the pate.

We paired the liver pate with a Timbrus Polyphony 1 wine. Its aroma of prunes, blueberries and blackcurrant sublimely complemented the liver pate appetizer. I confidently recommend this wine for the winter holidays.

If you want to communicate or simply share the result of this recipe, subscribe to my Facebook or Instagram page, where I share different ideas for healthy eating and lifestyle.

The liver pate recipe is a perfect appetizer for the Christmas or New Year's table because it is prepared quickly, is consistent and looks festive. Commercial liver pate contains a lot of dubious ingredients and a lot of fat. The recipe I give you today is adapted so that you get a more rational pate, from a caloric point of view, but which is just as tasty. We really like to grease it on slices of baguette, pressed with pomegranate or slices of hardened apple in butter, but crackers would also fit perfectly. During the winter holidays we prepare liver pate quite often.

It's amazing how tasty a recipe with such simple ingredients can be. This pate can be eaten for breakfast, as a snack or as a festive appetizer at a holiday meal. Combine it with pomegranate, slices of apple hardened in butter and a quality wine. You will impress your family and guests with its taste. Some recipes suggest adding sour cream or frying the liver before cooking - I do not recommend making this recipe difficult, keep it simple! This is good for your health and figure!

Here are the ingredients for the liver pate recipe:

500 gr chicken or rabbit liver
100 gr butter for min. 82% fat
5 tablespoons olive oil
2 medium onions
50 ml white wine (I used Timbrus Polifonia 3, a great wine)
5 bay leaves and 5 black peppercorns
salt and pepper

1. Boil the liver in plenty of water, with the bay leaves and peppercorns. Stay close and choose the foam as soon as it appears. After frothing well, let the liver boil for about 30 minutes on low heat. Then transfer the liver to a plate. Keep some juice.
2. In a pan, heat the oil and cook the onion with salt and pepper until golden. Extinguish everything with white wine and cook until the wine evaporates.
3. Mix boiled liver, onion and a little boiled juice with the robot. Season with salt and pepper to taste.

If you want to give a festive look to the pate, use a pos for garnishing and decorate the slices of bread with liver pate roses. At the end, press pomegranate seeds on top to give an exotic note to the dish. The sour taste of pomegranate combines perfectly with the flavor of the pate.

We paired the liver pate with a Timbrus Polyphony 1 wine. Its aroma of prunes, blueberries and blackcurrant sublimely complemented the liver pate appetizer. I confidently recommend this wine for the winter holidays.

If you want to communicate or simply share the result of this recipe, subscribe to my Facebook or Instagram page, where I share different ideas for healthy eating and lifestyle.


Roses with cheese

step 1. To prepare the dough, mix the sweet cheese, egg yolks, sugar, flour, vanilla sugar and baking powder. If necessary, add a little more flour. It depends on the cheese. The dough should be soft but not sticking to your hands so that you can shape a ball. Wrap in cling film and refrigerate for an hour.

step 2. Whisk the egg whites with the powdered sugar.

step 3. In an hour, the dough is spread on a sheet about 0.5 cm thick.

step 4. Cover with egg white foam.

step 5. It's running.

step 6. Cut carefully, without pressing too hard, so that the foam does not flow, into 2 cm wide slices. Arrange in the tray covered with baking paper. Bake for 20 minutes in the preheated oven at 180 degrees. Great appetite!


Method of preparation

Wash and peel the apples then cut them into thin slices and sprinkle with lemon juice. Melt the butter in a pan, add the apple slices, sugar and cinnamon. Keep on the fire until the apples are soft, about 10 minutes. Put the pan aside and leave to cool.
For the dough, sift the flour and make a hole in the middle of it, where we put whole eggs, sugar, grated lemon peel, vanilla, salt, yeast that we soaked with 2-3 tablespoons of warm milk. We start to knead, adding the milk little by little (it is not necessary to incorporate it all), then the oil, so as to obtain a dough that no longer sticks to our hands.
Leave to rise for about 1 hour, then spread a sheet 2-3 mm thick and cut narrow strips of 2 cm, length of about 20-25 cm.
Over each strip, place the apple slices with the bulging side up and grease the bottom with the juice from the pan.
Wrap the dough so that a little of the apple slices stay out, then press a little. Place the roses in the stove tray, grease them with egg and sprinkle sugar on them. We put them in the oven until they turn brown.

Roses with apples

To start, we will thaw the puff pastry dough about 1 hour before cooking. Then we will


Rose juice recipe step by step

Rose juice recipe step by step. Natural juice from rose petals with lemon, exactly as you know it from childhood: aromatic, sweet-sour, slightly acidic. The rose is drunk cold from the refrigerator.

As a child, my grandparents were shocked in the summer (recipe here) and rose.

There were a lot of roses in the yard. My father tells me that from his first salary he bought rose seedlings. Many. He planted them in the garden. It was around 1958. Grandma and great-grandmother took care of them as they knew best, they became famous in the neighborhood with beautiful roses in the garden.

From the personal archive I found some pictures just the other day. Here my mother, before I was born, in my grandparents' rose garden. The quality of the pictures leaves something to be desired, I digitized some slides from the 60's and 70's and that's all I could get out of them.

And a surprise for you. Look who is playing among the roses: me too! That was in 1976.

Eh, I can't see my face so I'll attach another picture and ready, we move on to the subject.

I also recommend a fine and fragrant sherbet made of rose petals & # 8211 recipe here.

From the ingredients below it results approx. 2.5 liters of rose juice & # 8211 rose. The recommended variety of roses is Damascus (damask rose) but you can also use other very fragrant garden roses.


How to dry rose petals

Rose petals are edible and can be collected at any time for this purpose. However, rose petals to be used in various recipes or will be dried require more attention to collection. The perfect time to pick rose petals is in the morning, after the dew rises. It is important that it has not rained for at least the last 2 days. Hold the open rose flower by hand and gently pull all the petals.

Roses that are ready to let their petals fall will be easily picked, while the center of the flower will remain intact to produce fruit. There are rose petals that resist when you pull them. These are not ready to be collected and if you insist it is possible to disturb the whole plant.

It is recommended to collect rose petals in a paper bag. It will absorb any traces of moisture that may be on the petals. You can also use a wicker basket.

To dry the rose petals, place them on a piece of paper on a flat surface in a well-ventilated place. In a few days they should be dry. They can also be dried with the help of a dehydration plant, at a temperature of 35 degrees Celsius.


Roses with Walnut and Gem

For the filling, mix all the ingredients well. If the jam you have is thicker, fluidize it a little on low heat, then mix with the rest of the ingredients.

Sift the flour into a bowl.
Add diced butter, salt, yogurt and mineral water. Incorporate all the ingredients, without kneading much, just enough to homogenize the dough.

Wrap in cling film and refrigerate for at least 1 hour.

Spread the crust in a rectangular sheet, cut in half lengthwise and then in wide strips.
Cover the strips with the filling, roll and place them in a tray lined with baking paper.
You can also opt for the option: the filling spread over the sheet of dough, rolled and cut into pieces about 2 cm thick.

Place in the preheated oven for about 20-30 minutes at 180 degrees or until the dough is baked and lightly browned.


Video: Nouasprezece Trandafiri de Mircea Eliade Teatru Radiofonic (October 2021).