Red corcoduse jelly
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
... I have had this recipe for many years, about 12 years, from the magazine practically in the kitchen. we can use this jelly not only for pancakes but it goes very well and for decorating cakes, for ice cream and even for cakes.
- 2kg of corcoduse,
- 2l water,
- 1kg of sugar
Preparation time: less than 90 minutes
RECIPE PREPARATION Red corcoduse jelly:
wash the corcodus and boil with water.
when the corcoduses have boiled, strain them and pass them well, and the obtained juice is boiled with sugar.
the foam that will form will be removed and left to boil until a semi-thick paste is made.
it is put in hot jars (I got 4 jars of 400 gr).
to have a craving for whatever you use!
yellow crocodiles can also be used (it will be a little lighter)
Burdock Root & # 8211 Benefits You Must Not Miss
The reason we recommend this recipe is that burdock root has many benefits.
First, the plant helps blood cleansing.
In traditional Chinese medicine, burdock root is consumed for detoxification the body.
It has diuretic effects, helping to relieve water retention.
Reduces blood sugar levels and relieves the symptoms of diabetes.
Due to the properties antibacterials, helps combat cold, a sore throatt, a tooth dental, a urinary tract infections.
Last but not least, burdock root has activities Antioxidants and inflammatory.
This recommends it against serious diseases as well cancer, autoimmune diseases, osteoarthritis or against premature aging.
Burdock and mint root jelly - recipe
- 2 cups fresh mint leaves
- 4 cups of burdock root tea
- 2 tablespoons lemon juice
- 1 kg of 1: 1 gelling sugar (or 2 sachets of Vege-Gel from Dr. Oetker)
Method of preparation
To prepare burdock tea, boil 1 liter of water. Add 4 tablespoons of burdock root and cook for 2 minutes.
Extinguish the fire and let the plant infuse for another 15 minutes.
The fresh mint leaves are washed and drained. Put in a saucepan. Add strained burdock tea.
Bring to the boil, then turn off the heat.
Put the lid on the pan and let the mint infuse for 10 minutes.
Then strain the tea through a gauze. Squeeze it well at the end to extract all the liquid.
Weigh the tea. You must have 1 liter of tea. If necessary, add burdock tea or plain water.
Pour the tea back into the pan. Add freshly squeezed lemon juice and gelling sugar 1: 1. You can use 1: 1 Pear sugar or 2 sachets of Vege-Gel from Dr. Oetker.
Stir and simmer for 5 minutes. If you use Dr. Oetker's Vege-Gel, bring the tea to the boil without boiling it.
Check that the jelly has set by placing a few drops on a plate. If they do not flow after cooling, it means that the jelly is good.
Pour it hot into sterilized jars, leaving a gap of 6 mm. on top.
Wipe the mouths of the jars and put the lids on. Tighten them tightly. Boil the jars in a saucepan with water for 10 minutes. The water should cover the jars by 2.5-5 cm.
Remove the jars from the water and place them face down on a towel. Allow them to cool completely.
Press with your finger in the center of the lids to check that they are tightly closed.
If any of the jars did not close well, you can keep it in the refrigerator to consume it first, in a maximum of 2 weeks.
Fine Vanilla Jam from Red Corcoduse
Boil them with enough water to cover them well, over low heat, until the peel cracks and the pulp begins to come off the core (about 10-15 min).
Remove from the heat and drain the water.
Pass the fruit through a sieve to separate the pulp from the seeds and skin.
Boil the pasta obtained until it starts to thicken, stirring constantly (about 20-25 minutes).
Add the sugar, vanilla sugar, lemon juice and continue to boil for another 20 minutes or until the jam is well thickened.
Remove the bowl from the heat and make the drop test as for the jam, if it is not well bound, put the bowl back on the fire for another 5 minutes, then repeat the operation.
* Always remove the pot from the heat before checking how tight the jam is so that it does not continue to boil.
Pour the hot jam into sterilized jars.
Screw the lid on and let it dry (between the beds), until it cools completely, with the jars overturned on the lid.
Red crocodile nectar
Simple and accessible to anyone: Red corcoduse nectar. A delicious recipe from Anisoara67.
1 kg of ripe corcoduses, 400-500 g of sugar, enough water to cover them in the pan
Method of preparation
1. The washed and cleaned cod tails are placed in a saucepan and covered with cold water, then boiled together with half the amount of sugar, about 20-30 minutes, over low heat.
2. After they have boiled, strain the remaining juice, then the seeds and skins are removed from the strainers and then the remaining fruit is put in a blender. Mix the fruit puree with the strained juice, add the rest of the sugar and boil again, for about 15-20 minutes, over low heat, gathering with a whisk, the foam gathered on the edge of the pan.
Allow to cool well, then leave to cool in the refrigerator, after which it can be consumed as such, being a nectar full of vitamins, fragrant, refreshing with a slightly sour taste.
I boiled them over high heat, until they frothed. I picked up the foam and left them to boil for another 10 minutes until the sauce has set slightly.
I strained the sauce and put it in jars and bottles of nectar.
If the procedure takes place quickly, the color and aroma are kept divine.
Tips for color and flavor:
-to make jam, syrup, or sauce over high heat.
-in small quantities. Not more than 2 kg. of fruit per serving.
-with sugar 1: 1. If you put a little sugar, you will boil a lot, to evaporate the water from the fruit and to obtain the desired firmness. During this time, all that is best in the fruit disappears.
Now let me tell you what I do with this sauce:
Put in a carafe, 1/3 crocodile sauce, juice of 2 lemons, 2 cinnamon sticks, plain water or mineral water and ice cubes.
A juice that can't be more refreshing comes out on a hot day.
Ice cream and ice cream sauce.
I beat a white egg white, 250 g of corcoduse sauce and 100 g of sugar.
Beat 250 g whipped cream. Mix the 2 compositions and put in the freezer for 3 hours.
When serving, I add fruit, whipped cream and cinnamon powder.
Sauce for semolina, rice in milk, vanilla pudding.
They look like some ash trees compared to other fruits, but it's good not to neglect them.
The corcodus, cleaned of tails and well washed, are put on low heat, with enough water to cover them, when the fruits have softened very well, and are cracked, are removed from the heat and strained through a sieve, with a wooden spoon rub the fruit well, - to remove the seeds and skin -.
The corcoduse juice is filtered once more through a double gauze, then add the sugar, - if the fruits are ripe and sweet, - to 1 liter of juice, add 0.500 g of sugar, or the ratio of 1: 1, add more boil over low heat until all the sugar melts and the liquid reaches the consistency of syrup, pour hot into sterilized bottles, seal and place in beds until cool, store in a cool, dry place.
Corcoduse jelly with Campari
Corcoduse jelly with Campari from: corcoduse, carrots, water, sugar, lemon, campers.
- 700 g crocodiles
- 300 g carrots
- 500 ml of water
- 350 g 3: 1 gelling sugar
- juice of 1 lemon
- 1 glass of Campari
Method of preparation:
The corcodus are cut in half and cleaned of seeds, and the carrots are put on a small grater. Pour both into a saucepan with water and lemon juice and simmer for 5 minutes.
Then strain through a napkin, without pressing too hard, otherwise the juice will come out cloudy.
If you have not obtained 750 ml of juice, make up the difference with water, add the sugar and mix, then put it on the fire until it boils.
Bring to a boil as written on the package of gelling sugar, then remove from the heat, add Campari and stir, then test.
How to prepare corcoduşe jam or vegetable recipe from the past?
How do we clean crocodiles?
As I told you above, I also used yellow crocodiles and red crocodiles. I put 800 g yellow and 200 g tomatoes. I washed the fruits, cleaned the stems and leaves and removed the seeds. The red crocodiles came out easier, the yellow ones harder.
BRIDGE! If the stone comes out harder, press the fruit a little between your fingers and then with a knife tip cut into the top and squeeze the fruit. The kernel comes out on its own. You can cut them in half and then the seeds come out immediately.
How to make syrup for vegetable jam or corcoduşe?
I made a syrup from sugar and water and let it boil for about 3-4 minutes. You can see that they work in very large pots (at least 30 cm in diameter) or deep pans to speed up water vaporization and shorten cooking times. So we don't make jam, jam or zacusca in tall and narrow pots!
I then added the fruit and boiled for 3 minutes. I picked up the foam from the surface.
I took the pan off the heat and covered it with a damp towel. I left everything to cool. During this time, the fruits absorb the surrounding syrup and are left at the bottom of the pan.
After a few hours (or the next day) I took out the fruit with a spatula.
I boiled the syrup again until it thickened a little. Now we can add flavors if we want: vanilla, a cinnamon stick, etc. They will boil together with the syrup and will be removed at the end. I didn't add any flavor today.
Foodblogger at Savori Urbane. #savoriurbane
When the syrup has the consistency of honey (be careful not to caramelize it!), Add the fruit in it again and let it boil for another 2-3 minutes (calculated from the moment the corcodus jam comes to a boil again).
I pulled the pan aside and covered it again with a wet kitchen cloth. Ready!
How much is a syrup, a jam or a jam boiled? The simplest and most correct is to use a confectionery thermometer and to follow its gradations: at 105 C the jam stage is reached and we can stop boiling. Yes, all water sugar solutions will have the same consistency and concentration at 105 C but it will take more or less until we reach this stage, depending on the water content of the fruit. My thermometer can be purchased here.
After complete cooling, the corcodus jam can be bottled.
Vegetable broth or crocodile broth
Very good for this sour soups Vegetable broth or crocodile broth!
In the area where I come from, these small, green fruits are known as greens. I know that in other areas they are called crocodiles. Honestly, I don't know what their correct name is, and on the internet they are under both names.
These fruits are used to sour soups when they are green. They can be added directly to soups, in their natural state, or they can be prepared in the form of broth, as in this recipe.
The corcoduşe broth has a sour taste, compared to the tomato broth which has a slightly sweet taste.
Another method of souring soups, in summer, is the green grape method.
Proceed as in this case Vegetable broth or crocodile broth, by boiling the grapes and crushing them.
Green apricots can also be added directly to well-washed soups.
I haven't tried apricots because I can't bear to eat green fruits. But I tried it with grapes and it tastes good in soups.
Remember that you can also follow my recipes on the page Facebook, but I'm waiting for you with culinary surprises and on Instagram.