We wash the ghee and boil them for 20 minutes from the first boil on low heat, we remove the foam that forms, we drain them, we wash them and we let them drain again. you don't have time)
We prepare the marinade respecting the above proportions, depending on how many ghebe you have, and you make the marinade (we leave the garlic and vinegar in the end). put it on the fire and let it boil for 5 minutes, add the boiled, washed and drained eggs, let it boil for 10 minutes, then add the garlic and vinegar and let it boil for another 5 minutes.
ATTENTION: The gables must be well covered with liquid.
Pour the hot composition into washed and sterilized 800g jars (I sterilize them in the microwave for 10 minutes. Boil the lids in a pan for another 10 minutes) and turn them upside down, cover with a blanket and leave them until -2 days.
- 5 kg ghebe, cleaned
- 3 kg of baked peppers, capia and donuts
- 2 kg onions
- 1 kg carrots
- 800 gr concentrated tomato paste or broth
- salt to taste
- 2-3 bay leaves
- 500 ml oil
- water for boiling ghebele
We prepare the ingredients for Zacusca de ghebe.
Let them boil until soft, about 30 minutes on medium heat.
Then we will rinse them with cold water and let them drain.
In the meantime, we take care of the vegetables, we clean the onion and chop it, and we put the cleaned carrot on the grater.
Bake the peppers, clean them and let them drain, then chop them finely. We do not throw away the resulting liquid, we use part of it in the zacusca.
Preparation of Zacusca de ghebe.
Heat the oil, then add the onion and drizzle a little pepper juice, so that it helps us not to fry the onion but rather to stifle it.
When the onion becomes translucent, add the carrot.
Finely chop the drained ghee well and add them over the ingredients on the fire.
After a while, add the baked peppers, sprinkle with spices and salt, add the bay leaves and mix everything well.
Cover the bowl and let the ingredients simmer well, dripping a little liquid from the baked pepper from time to time.
Leave the dish on the fire for about 40 minutes, then add the tomato paste, season with salt and spices and put the dish in the oven for 20-30 minutes, during which time the oil will rise to the surface.
Remove the bowl from the oven and insert the washed and drained jars to sterilize them. We turn off the heat, as the oven is already hot.
Leave them for 6-8 minutes, then take them out and place them in a tray, then fill them with zacusca and screw the lids on.
Put the tray with the jars in the oven for 5 minutes at 180 degrees, then turn off the heat and leave the jars in the oven until they cool completely, then label them and put them in the pantry.
It's a wonderful zacusca!
Bell peppers in a jar for the winter
Did you know that you can put bell peppers in the winter without baking them? Yes, it is possible. But you have to make a marinade.
• 1.5 kg of sweet bell peppers
• 2 l of water
• 1-2 tablespoons salt
• 1-2 tablespoons of sugar
• 3-5 grains of yarrow
• 3-5 black peppercorns
• 2-3 bay leaves
• 3 tablespoons of vinegar
Wash the peppers and remove the stalks and seeds. Put them in jars. Cover them with boiling water. Meanwhile, boil a bowl with: water, sugar, salt, bay leaf, vinegar, allspice and black pepper.
When the marinade reaches boiling point, drain the water from the jars and place the marinade over the peppers. Screw on the lids of the jars, turn them upside down and cover them with something thick so that they cool down on their own.
Don't forget that you can also add pickled cabbage or that ghebe zacusca has a sensational taste. Prepare the 3 pepper recipes for winter and enjoy their flavor.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
When is zacusca made? Summer or autumn?
We make autumn zacusca because it is cooler and the price of vegetables is the lowest. But many have vegetable gardens and can't wait & # 8230. In this case, prepare some of the ingredients in advance:
- frozen eggplant or in a jar(see here)
- frozen peppers or in jars (see here)
- frozen pod beans (see here)
- bean pods in jar (simple & # 8211 see here or in tomato juice & # 8211 see here)
- Pumpkin in plain jar & # 8211 or in tomato sauce (see here)
- dehydrated mushrooms (see here)
- homemade tomato juice (see here)
- homemade broth (see here)
The rest of the ingredients are permanently found: onions, garlic, oil, spices, etc.
Ghebe recipes in a jar for the winter
Ghebe in a jar for the winter
In autumn there are buds or harvest, each owner is proud of his own fruits. And as the gebba season is knocking at our door, I said it's the perfect time to share with the general public two gebba preserves for the winter.
We clean the gingerbreads and wash them well in two or three waters until they are clean of impurities. After washing them we put them in a pot with cold water and 2 tablespoons of pickle salt. We boil them and then pass them through a stream of cold water. We let them drain, then we mix them with 6 tablespoons of salt and we start to put them in jars. Jars are stored in the pantry or in the cold cellar. If you don't want to salt them, you can also put them in bags in the freezer.
2.Ghebe with donuts in a jar
- 2 kg gogosari
- 2 kg ghebe mushrooms
- 500 ml of vinegar
- 3 bay leaves
- 1 tablespoon peppercorns
- 1 tablespoon mustard seeds
- 2 sugar dogs
- 2 tablespoons salt
We wash the donuts well, after which they clean the spine and any seeds. cut into slices and place in a bowl over which add vinegar, sugar, salt and spices. We leave them for a few hours to leave the juice, and in the meantime we prepare the ghebele. We wash the ghebele and bring them to a boil, then we pass them through a cold jet and let them drain. Once the ghebele are drained, and the donuts have left enough juice to cover, we start to place the ghebele and donuts in jars over which we pour the juice. Jars are placed in the pantry or in the cold cellar.
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The ghee is washed in a lot of cold water, covered with hot water on the fire and boiled for ten minutes, then discarded, and washed in other cold water. Put in a clean glass jar, cover with boiled and cooled liquid, obtained from water and vinegar. Bring the oil to a boil with the liquid, add the peppercorns and tie the jar with cellophane in half.
To keep the ghebs fresh, but in different aromatic oils, in a jar, boil the ghebes in water with vinegar and then let them cool on a clean towel. It is very important that after this step you do not touch them with your hand.
Place the cooked stalks in a sterilized jar with a spoon, and pour olive oil mixed with sunflower oil on top, until the stalks are covered, and two bay leaves. Add if you want garlic cloves, hot peppers or Mediterranean herbs, to add flavor.
When you want to use them, they will be just as fresh. In addition, if you put them in smaller jars and pack them nicely, they are some extraordinary Christmas gifts.
Pickled cheese is served as a side dish or as a salad in combination with other pickled or plain vegetables, sprinkled with oil and garnished with hard-boiled egg slices.
Optician mushrooms, Calories ghebe forest mushrooms
The latter are the only mushrooms I dare to pick from the market. Mushrooms, yellows and other less common species are collected only from supermarkets, either fresh or frozen.
When you see the market full of crates loaded with optics, as they are called in some areas, you don't feel like leaving with an empty hand.
So you're thinking of taking a few full bags to have - and you and your descendants, and the descendants of your descendants… I think I kind of messed up the stories. Returning to the main narrative thread, we end up asking ourselves the legitimate question: How do we preserve ghebele?
Yellow edible mushrooms, jute, rascovi, breadcrumbs - 2016
To have in the off-season, when we feel like a stew if you want a stew of fresh ghebe, find the recipe here or a different salad. Or some pasta.
Or other pasta. Regardless of the optic preservative mushrooms, the stalks must first be thoroughly cleaned.
- Some only once!
- Papilloma virus intervention man
- I still eat it with potatoes or even just with bread.
- Ghebe fresh (opintici) - Suceava - Sc Zega Impex Srl, ID:
- Andreea Holban Ghebele in your garden Ghebele, rascals and mushrooms, the mushrooms you have to pick from the forest Ghebe with ring Extraordinary benefits of eating opintic mushrooms - Almeea Opintic mushrooms, Ghebele in your garden Ghebele, raspberries and hops you have to pick them from the forest Monday, October 16 Published in Forestry It is the season when housewives are preparing dizzyingly for winter.
- Papillomavirus in mouth symptoms
- As I said somewhere on this blog Armillariella mellea are the mushrooms that give us the satisfaction of finding and picking long and fast just like in dreams that precede an adventure to pick mushrooms.
- Servings: 2 jars of marinated ghebe Ingredients - urban flavors.
As they come from mother nature, they still have remnants of earth, leaves, satin, for the removal of which you have to work hard and consume a lot of water. And if the price of frozen optic mushrooms in the store seems huge to you, first buy 1-2 kg of ghebe from the market or, better yet, pick them with your own hand, bring them to the right shape for consumption and then we'll talk about how expensive these are the gags and how the bastards want to skin us bastards.
About food and more, with Lucian Gavrilă
The secret to cleaning gabs? Lots of patience and lots of water.
You have to take each bouquet by hand, to cut the woody part on which they grew, to remove the remains of soil and vegetation, to wash the optic mushrooms well, sometimes even in 2-3 minutes, and then to let them drain. This thing with the course is hpv impfung jungen verordnung only if you want opintic mushrooms frozen in the raw state I do not know if this system is practiced at home, or only in the industrial system.
However, after they are well washed, the optic mushrooms are slightly scalded, respectively put in hot salted water, put about 1 tablespoon of coarse salt, for pickles, to 1 liter of water and boil for about 5 minutes. After this scalding they are drained, leaving a few hours of optician mushrooms in a strainer and a centrifuge would be good - it would save you more time.
Once well drained, the ghebele can be preserved in several ways: by freezing see below by salting see also below.
Ghebe and conservation methodsEvery time I hear the word ghebe, a mechanism is triggered in my brain that sends me far away as a child, on vacation, when my grandmother returned loaded from Vatra Dornei. And he usually brought pickled ghebe in brine, homemade noodles, greasy buffalo cream and a stiff spoon in it, good good cheese
I remember putting the ghebele in my omelettes in the morning or eating them like that, pickled, on bread.
Two days ago, my neighbor Tzap gave me a job after he called me in advance to ask me if I wanted to go, because there were a lot on the side of the road, in Voineşti.
& # 8222-How many do you want?
-How much does it cost?
-10 lei / box
-2 boxes! & # 8221
So in the evening and the next night I planned how to preserve them and what to cook with them and then I got to work. I tell you honestly, I haven't seen such beauties in a while. Crispy, crowded bouquets, chic hats, and long legs stretched out of my neck as I looked at them.
One part I pickled, another I dried and what was left unconsoled, I froze.
Dry Gebe (for those with a ventilated electric oven)
If you want to dry the ghebe, it is advisable not to wash them. Rather, patiently arm yourself with a knife and a brush and carefully clean them of soil and plant debris (dry leaves, roots, moss, bark).
If you have an electric oven, it's pretty simple. Cut the mushrooms in half lengthwise (if they have legs one cm thick in diameter) or leave them whole and place them on a baking sheet.
The grill is placed in the oven above a tray (by drying the mushrooms lose water and their volume decreases and the volume decreases, so to avoid their loss through the oven, a tray underneath, in its time & # 8230).
Set the oven to hot air with ventilation at 55 degrees C and leave for 5 h -5 h 30 & # 8242. You also notice them and feel them along the way. That's how I worked on the mushrooms and the ghebe and it worked OK.
If somehow, there are still mushrooms with a wet feeling, they are left in the air, on clean napkins, in the air.
Ghebe pickled in brine
2 kg cleaned ghebe
4 l water
4 tablespoons coarse salt without the addition of iodine
Put the water and salt in a large pot and put it on the fire to boil.
The mushrooms are cleaned of the ends of the tails and washed in a stream of water. Not too strong, because they are fragile and break. Drain.
Put the ghee in boiling water and leave it there for about 10 minutes. Carefully remove and place in a stainless steel strainer. Drain then take with a fork and put in jars (washed in hot water, rinsed well and kept in the oven at 150 degrees C for 30 minutes - beforehand). While putting the mushrooms in jars, pour 2-3 tablespoons of hot brine, and at the end leave space between the mouth of the jars and the layer of mushrooms about two fingers, cover with brine and put the lids. Keep turned for about 5 minutes and then leave to cool slowly.
It's easier here. Lightly clean and wash the mushrooms, put them in bags and put them in the freezer (possibly labeled).
There are, of course, better pickling methods than mine. I keep it simple because I like to leave the mushroom with its taste and combine it with others when I cook it.
But here are some preservation methods from others:
1. For air drying, find information here.
2. Ghebe pickled in vinegar can be found on the website & # 8222Cooks in a jar & # 8222, which I have been following for some time.
3. Dried and oil-preserved Ghebe can be found at Magda's Cat & # 8217s Kitchen.
4. Boiled in its own juice and then frozen, at Adi Hădean
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 paired with roasted 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 & # 8222 zipper & # 8221. After they cooled, I put them in the freezer. That was all. Stay healthy.