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We have started the preparations for winter :). Because my mother had a lot of gogonele in the garden, which I don't think will turn red anymore, I prepared some jars of salad for the winter.
- 3 kg gogonele
- 3 kg cucumbers
- 1.5 kg of pepper
- 1 kg onion
Preparation time: over 120 minutes
RECIPE PREPARATION Autumn salad:
We clean the onions and peppers. Cut the julienne onions and the chopsticks. We cut the cucumbers and the gogonelas into thin slices. Put everything in a large bowl and add salt to taste. Mix well and let it sit overnight. The next day we squeeze the vegetables well and place them in the washed and sterilized jars. We put in each jar 2-3 pieces of cleaned horseradish and thyme. Add a tablespoon of vinegar to each jar and then staple and place the jars in the cellar or a cool pantry.
In a few weeks the salad is ready and can be used with various dishes :).
5 delicious autumn salads
If you want to start your fall with a healthy diet, we recommend you try some nutritious salads made from seasonal ingredients.
Pumpkin, walnuts, carrots, beets and plums are just some of the ingredients that you should not miss in the kitchen in early autumn. They are extremely versatile, tasty and dietary. If you want to lose weight, you can do it very easily this season.
1. Rocket salad with baked pumpkin and caramelized nuts
2. Grated carrot salad
3. Beetroot and walnut salad
4. Beet salad with nuts and cream cheese
5. Plum salad
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Method of preparation
Dried tomatoes in oil
So: simple as hello! You take the tomatoes, wash them, cut them into slices, but be careful to keep them about the same
Clean the donuts and cut them into quarters. Make a bath of water, vinegar, spices, salt, honey, oil. When
The autumn salad in the jar comes from my Bucovina childhood, just like many other recipes. In those days pickles were pretty simple, as were people's lives. In addition to cucumbers, cabbage and pickles there were also donuts in vinegar and of course autumn salad.
Autumn salad was probably the most special pickle and usually the jars were opened on the feast day, the winter holidays and maybe sometimes on Sundays. The recipe was brought by my father, certainly from an office colleague.
Thank you Selgros is looking for passion for the joy of rediscovering a recipe. On this occasion, I also filled my winter supplies and I was happy to remember all these details.
"Golden Autumn" salad - simple and tasty!
A very successful recipe, the result is tasty and colorful, we recommend. It is simply prepared from affordable ingredients.
& # 8211 200 gr of boiled carrot (1-2 carrots)
& # 8211 1 can of canned corn
& # 8211 200 gr of fresh cucumber (1 cucumber).
& # 8211 1 tablespoon lemon juice
METHOD OF PREPARATION:
1. Clean the rope squid, then pour boiling water and leave it for 1 minute. After that, gently remove the twisted film under running water.
2. Bring a saucepan of water to the boil, add the squid and cook for exactly 3 minutes.
3. Remove the squid, pour cold water to stop the thermal preparation process, then cut it into straws.
4. Cut the carrot into cubes, surimi - slices, cucumber & # 8211 short straw, eggs - into cubes.
5. In the salad bowl, add carrots, eggs, surimi, cucumber, squid and drained corn.
6. Pour the oil into the blender jar, break the egg so that the yolk remains whole, insert the blender vertically so that the yolk is under it, and pass for about 30 seconds, until you get a dense composition.
7. Add salt, sugar, lemon juice and mustard, then blend again.
8. Add the mayonnaise to the bowl and stir in the salad.
9. Season the salad with salt and black pepper to taste, and you can serve it.
Autumn salad. A free recipe
The ingredients make this autumn salad a real delicacy. It is ideal because it has strong detoxifying effects, it is an excellent source of minerals and vitamins that support metabolism.
Ingredients for autumn salad
350 grams of red cabbage
Two bundles of fresh parsley
Two large, red and juicy apples
Three or four bundles of red radishes
Half a celery root
100 grams of a mixture of pumpkin seeds and sunflower, sesame and hazelnuts.
A piece of grated ginger root
Three tablespoons lemon juice
Grate the carrots, celery and apples and mix them in a bowl. Sprinkle with a little lemon juice to prevent oxidation. Finely chop the cabbage and put a pinch of salt on it. Knead it by hand to soften it and add it over the other grated ingredients.
Chop the parsley and radishes (which you can give through a large grater if you want). Put them over the rest of the ingredients. Put the seeds in a mortar and grind them a little, then add them over the vegetables.
Mix the honey with two tablespoons of water until a thick sauce results. Add the finely grated ginger, oil and lemon juice. Put the dressing over the vegetables and mix. Season with salt and add a lot of freshly ground black pepper.
Autumn gable salad
The mushrooms are cleaned, washed well and boiled whole. After boiling, rinse and drain well.
Edited by julix_2007, 24 October 2008 - 09:30 PM.
# 2 julix_2007
Carrots are boiled unclean. After boiling, clean and cut the slices
# 3 julix_2007
Onions are cleaned, fish are cut and boiled in boiling water
# 4 julix_2007
Donuts and peppers are cleaned and sliced, not too thick slices.
# 5 julix_2007
The oil, sugar and vinegar are put together to form the sauce. (I boiled everything in a large saucepan on a wood-burning stove, but it works without any problems on the stove as well).
Immediately after the sugar has melted, add the peppers, donuts and scalded onions.
Boil until well softened.
Edited by julix_2007, 24 October 2008 - 09:32 PM.
# 6 julix_2007
After the onions, peppers and donuts have softened, add the carrots, rounds and mushrooms and leave for another 15 minutes, then season with salt and add the peppercorns.
Edited by julix_2007, 24 October 2008 - 09:33 PM.
# 7 julix_2007
Put hot in jars and sterilize. (I put them hot and left them to self-sterilize. I never failed).
# 8 tyranny
I just got about 10 pounds of ghebe. The recipe has been fixed. Question: how and what is this salad used for? Thanks for the reply.
An appetizing autumn salad, prepared with donuts, gogonele, celery, onions and carrots - it is seasoned with a muffin sauce. & # x219i spices.
It is one of my favorite salads, fresh and the taste of autumn vegetables, being on the table in the cold season.
Ingredient & # 8211 Autumn salad (7 jars x 800 g)
- 2 kg of gogoâ & # x20AC; & # x2122;
- 2 kg of green gogonele (p & # 259tl & # 259gele green)
- 1 kg of onion
- 1 kg of carrots
- 500 g of r & # 259d & # 259cin & # 259 of & # 539elin & # 259
- 750 ml of 9 degrees white wine
- 1.5 liters ap & # 259 cold
- 9 tablespoons sugar & # 259r
- 7 & # 8211 8 bay leaves
- 1 tablespoon & # 539 & # 259 black peppercorns or mix
- 2 tablespoons half of coarse salt, 25 g, about 50 g
How to prepare & # 8211 Autumn salad
Mai & # 238nt & # 226i and wash & # 259 well gog & # x219arii & # x219i gogonelele under the jet of cold water & # 259. Onions, carrots & # x219i r & # 259d & # 259cina de & # 539elin & # 259 le cur & # 259 & # 539 & # 259m, then we clean them & # 238n ap & # 259 cold.
The fragrant o & # 539et - In a pot, bring to a boil cold water with an oil, sugar, peppercorns, bay leaves and salt. When it starts to boil, cover the pot with the lid and close the fire.
Peel a squash, grate it and slice it. Then cut it into 1 cm thick slices. We cut the donuts into thin slices, about the same thickness as the donuts.
We put the pot on the fire again and boil it and boil it. C & # 226nd & # 238nce s & # 259 fiarb & # 259, op & # 259rim gogonelele & # 238n trois tran & # x219e - punem & # 238n oala 1/3 din ele & # x219i le l & # 259s & # 259m 2 minutes & # x219i jum & # 259tate, with the fire at maximum.
We take them out immediately in a strainer and leave them for 2 minutes after 3 minutes, then transfer them to a large tray to cool again. faster.
After turning the vegetables, it is very important to stop the heat treatment as soon as possible - this way they will not soften, they will remain strong and will keep their shape. Proceed in the same way with the rest of the p & # 259tlagele, taking care to put them in the pot when it starts to boil and put them in the pot. We arrive exactly after the time specified above.
& # 206n still op & # 259rim gogo & # x219arii, the same & # 238n three tran & # x219e. When it starts to boil, add 1/3 of the slices of donuts for 3 minutes, with the fire at maximum.
Remove immediately in a strainer and leave for 2 minutes after 3 minutes, after which it is transferred to another large tray to cool. faster.
Proceed in the same way with the rest of the donuts, taking care to put them in the pot and start to boil them. & # x219i s & # 259 scalded exactly after the time specified above.
R & # 259d & # 259cina de & # 539elin & # 259 & # 252 & # x219i carrots are grated on a large grater, mixed and then op & # 259resc & # 259resc & # 238n 2 tran & # x219e. When it starts to boil, add half of the cinnamon sticks and let them simmer for 1 minute on high heat.
We take them out immediately in a strainer and leave them for 2 minutes after 3 minutes, then transfer them to the large tray, so that they cool down faster. We do the same with the rest of the quinces.
I scalded the onion in the end, because it left a mess and ended up with an unpleasant taste. I added a drop of vinegar, the juice being sweet from the previous vegetables.
The julienned onion, about 1/2 cm thick, is cut into two slices. When it starts to boil, add half of the onion and leave it for 4 minutes on high heat.
Take it out immediately in a strainer and let it drain for 2 minutes, then transfer it to the large tray to cool it down faster. Do the same with the remaining onions.
Properly cooked vegetables are immediately placed in the trays to cool (2 & # 8211 3 hours), and will retain their juiciness and texture.
Mustard sauce - Put the whole amount of must in a bowl. At first, the oil is incorporated into a small amount, mixed with a wooden spoon - then more can be added (as in mayonnaise). ).
It is important that the must be of good quality - the sauce will be tasty and will not cut.
In a larger bowl, mix all the vegetables with the mustard sauce.
We put the salad in the washed and sterilized jars in the oven, water well with a spoon, so that there are no air gaps, then fill the lids well. .
Store well in a refrigerator or somewhere cold for 3 weeks. If we want to preserve the salad for the winter, then we will have to sterilize it in jars.
Put the jars in the tray of the unheated electric oven. Set the oven on the fan at 90 ° C and leave it to sterilize for 50 minutes - the must and the mustard sauce will keep the salad well.
We can serve salad with different steaks from pork, chicken, beef, lamb - along with a portion of rice pilaf, mashed potatoes, etc. There is a soul in all things, and there is an increase in food! S & # 259 buc & # 259t & # 259rim!
4. Mushrooms stuffed with minced meat, a delicacy you should try
Tasty and nutritious, mushrooms are the perfect appetizer for the moments when you have a special event in the family or when you receive surprise visits and you have nothing prepared. You only need a few ingredients to enjoy one of the best autumn recipes. You can find HERE the steps that will ensure your success in the kitchen.