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Peel the quinces, put them in a pot, cover with water and let them boil.
Squeeze half of a lemon over them and grate a little of the peel.
Boil until the water on them changes color and becomes reddish.
Squeeze the shells, and boil the resulting syrup again with the sugar, until it thickens well. At the end we add the salicyl.
Pour the pellet into jars, close tightly and dust them warm.
Quince compote without preservatives
Quince compote without preservatives, an aromatic compote, with a sweet-sour taste that should not be missing from the pantry of any housewife. Simple recipe, from the past, without chemical preservatives. It lasts 3 years, very good. The truth is that I haven't done it for a few years, I really don't like cleaning quinces. But this year, my quince made a lot of quinces, too many, so & hellip to work, right? I make many recipes, with quince, you can see them below (click on the picture to see the recipes): liqueur, jam, food, jam, all simple and without preservatives or other unnecessary chemicals, simple and natural. :)
Quince compote without preservatives
The recipe is extremely simple, it is the same recipe for all compotes, only the cooking time differs. Carefully follow the instructions I give you and, surely, the recipe will come out perfectly.
Choose smaller, yellow quinces, which are wiped of down with a dry cloth, washed and drained, then cut into slices with washed apples, without removing the peel or seeds and their house.
Put in a bowl with 3 l of water, over low heat to boil slowly, so as not to disturb the juice, until it drops more than half, so that 1 l of liquid remains.
When the fruit is well cooked and the water is low, pour it into a sieve in which a double gauze is placed and let it drain slowly so that the resulting liquid is clear.
It is left approx. 1 hour to clear.
Take 4 glasses of this juice (I use cups of tea), pour over the sugar put in a bowl and put on SMALL FIRE, stirring constantly, until the sugar is completely dissolved, then bring to a HIGH FIRE to boil. , removing the foam that forms.
After 15-20 min. take the bowl off the heat and make the sample (I put a thin layer of syrup on a saucer and after it has cooled with a teaspoon I divide it in two, forming a ditch. If the two parts do not join together, is ready)
The test is done several times, but each time with the pot removed from the heat, so that in the meantime the cooking does not continue. If the pellet is not ready, put the pot back on the fire.
When ready, pour hot into washed, sterilized, dry jars and put in a dry dunst (between beds) until the next day. The pellet should harden on top like a pojghita and should not flow if you turn the jar upside down. A good skin can be cut with a knife.
Quince and Apple Peel
Every autumn we prepare this Quince and Apple Peel. Not much just to have a few jars in the pantry. This pellet will coagulate like a softer meatball.
It can be used for tarts, puddings, semolina and rice pudding. The pellet will gel more or less in jars.
From the remaining boiled fruit you can prepare a delicious quince paste with apples. We will publish the recipe soon and we hope you like it.
Ingredients Quince and Apple Peel
1 kg gutui
1 kg of sugar
1 liter of juice in which the quinces and apples were boiled
1 kg of apples with red peel
2-3 cm vanilla stick (or 3 sachets of vanilla sugar)
100 ml of lemon juice
Preparation of Quince and Apple Peel:
The pellet can be made from whole quinces or only from cleaned shells and stalks left over from other preparations (jam, etc.). I used the quinces and peels from the quinces cleaned for jam and a few whole quinces (to weigh together 1 kg) and 1 kg of apples with red peel.
I washed the whole quinces and cut them into slices, I did the same with the apples without removing the spine. In a pot I placed the quinces and their remains together with the apples and I added cold water that must exceed their level by 3-4 cm. We boil them until they soften well without stirring so as not to disturb the juice. When they are cooked, on a strainer, put a gauze in a double layer and strain the juice.
The remaining liquid is weighed. To each liter of liquid add 1 kg of sugar. The liquid, the vanilla bean sugar and the lemon juice are mixed and boiled until it binds like a sherbet (put 2-3 drops of syrup in a little cold water and if you catch them between two fingers it gathers like a soft candy means that the syrup has bound).
Quince and Apple Peel
The initial images from the first recipe posted on the blog in 2008!
We can let the syrup bind less than for quince jam (raise the spoon and on its side will appear two or three drops of syrup, side by side, which will fall at once, then the syrup is less bound than for the jam ). In this case, the pellet will stick together like a softer meatball.
After it is ready to bind, the pellet, the jelly, put it hot in jars, let it cool, then put the lids on the jars, or tie it with cellophane. It will gel in the jar. It can be served as a sherbet or it can be used for tarts, puddings, rice pudding, semolina with milk, etc.
We recommend that you read the recipes as well Quince jam, Quince jam , Apple match with quince, you will surely like them too.
PS. If you do not have a vanilla stick you can add vanilla sugar but only 1-2 minutes before removing the pellet from the heat.
What are the four most sought after quince recipes for the pantry
Gout are the golden fruits of autumn, tasty and aromatic, which can be eaten both raw and in various dishes. The four most sought after quince recipes for the pantry are: quince jam, quince jam, quince pellet and quince compote.
What are the four most sought after quince recipes for the pantry
Chilies are the golden fruits of autumn, tasty and aromatic, which can be eaten raw, as well as in various dishes.
The four most sought after quince recipes for the pantry are: quince jam, quince jam, quince pellet and quince compote.
Here are the ingredients and how to prepare the four most popular quince recipes for the pantry!
Ingredients for Quince Gem Recipe
Preparation for Quince Gem Recipe
Wash the quinces well and wipe to make sure all the fluff is removed. They are given on a grater, with all the shells, if they are healthy and they are immediately sprinkled with lemon juice. Boil the water with the sugar, just melt it and add the syrup over the grated quinces. The quince jam is prepared in the oven for about an hour, over medium heat, until the syrup is reduced and becomes consistent. It can also be boiled on the stove for 30 minutes, but it must be stirred constantly. Put them in hot sterilized jars, close them with the sterilized lids as well and keep them either in the already hot oven or in the blankets until they cool down. Then they can be labeled and passed to the pantry.
RECIPE SWEET SWEET
Ingredients for the Quince Jam Recipe
- 1 kg quinces cleaned and cut into cubes
- 1 kg of sugar
- 400 ml of water
- 1 cinnamon stick, optional
- juice from 1 lemon & acircie
Preparation for the Quince Jam Recipe
The well-washed quinces are cut into quarters and cleaned of the peel and the inside with seeds. Then cut thinner slices and approximately equal slices into cubes. Sprinkle with lemon juice. In a double-walled bowl, boil the sugar water syrup and cinnamon stick. Boil until it becomes very thick and pass the drop test.
How to test the syrup drop: take a plate and keep it in the fridge for 10 minutes.
With a spoon, take the syrup and drip it on the plate. If the syrup is squeezed like a ball and does not spread on the plate, it means that it is ready. Add the quince cubes over the syrup, mix well and boil the quince jam for a maximum of 30 minutes. Then heat the sterilized jars, close them with the sterilized lids as well, and keep them either in the already hot oven or in the blankets until they cool. Then they can be labeled and passed to the pantry.
Quince peels and stalks are not thrown away, but a delicious quince skin is prepared with them.
GUTLING SKIN RECIPE
Ingredients for the recipe Quince pellet
Preparation for quince recipe
The quinces and stalks from the quince are boiled in water. Add slices of & frac12 lăm & acircie. Boil for about 30 minutes, until it melts and leaves all the aroma in the water. Then drain well, and the resulting liquid is measured and the same amount of water is added. Bring to the boil again and set on fire until a thick, jelly-like liquid results.
The foam will be removed as many times as it is formed!
Add the juice from the frac12 l & acircm & acircie so that it does not sweeten along the way and put hot & icircn sterilized jars. Screw the lids on and hold the jars in blankets to cool. Label and transfer to the pantry.
Recipe glazed chicken legs with quince jam
Chicken legs are so versatile and we can prepare them quickly, grilled or baked, they are perfect for a soup or a stew. But we can just as well turn them into special recipes like today's one, in which we enjoy the sweet-sour combination, so special!
Preparation time: 2 hours
Ingredients for 4 people:
• 4 pieces of upper chicken legs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 teaspoon granulated garlic
• 100 g quince pellet Our Chamber
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plain water
Method of preparation:
Wash the chicken legs very well, clean them and dab them with kitchen paper to dry them. Mix the spices and rub the chicken legs very well on both sides. Mix 2 tablespoons olive oil and 50g quince. Grease the chicken legs with the jelly mixture with a pastry brush, then put them in a saucepan and leave them in the fridge for at least an hour before baking.
To bake the chicken legs, preheat the oven to 180 ° C. In a saucepan we put up to half the water, then we put the lid on it, so that the handle is in the pan. It is advisable to use a pan with a metal lid, enameled. Put 2 tablespoons of olive oil and 2 tablespoons of water on the lid, then place the chicken legs next to each other. Bake for 30-35 minutes or until the thighs are nicely browned.
Remove the pan from the oven, grease the chicken legs with the quince pellet and put them in the oven for another 10 minutes, to glaze them.
Chicken legs glazed with quince skin can be served with mashed potatoes, mashed parsnips, peas or garnishes such as rice, bulgur or couscous. Good appetite!
About Eugenia's Quince Pellet:
Pelteaua Eugeniei is the winner of the "Cautatorii de Camari" campaign, in which Chef Florin Dumitrescu and Andrei Aradits went around the country, to visit those who entered the contest with their traditional recipe and to find the next Romanian recipe to be part of from the "Our Room" range and thus reach the rooms of all Romanians.
They wandered through all regions of the country and had to taste a lot of sweet and savory preserves, meeting a lot of flavors and tastes. There were 13 lucky ones left in the final race, and after long judgments, Mrs. Eugenia Mac was the winner and starting with October, her product can be found in Lidl stores.
Eugenia's quince pellet from the "Our Chamber" range is made according to a traditional recipe of the Romanian housewife and contains 210 g of quince, for every 100 g of pellet.
Recipes with quince for children & # 8211 puff pastry with quince and almonds
Children are crazy about pastries, but it would be best to prepare them at home, with fresh ingredients. So put this puff pastry on your list of recipes for children's quince.
100 g sugar
Lemon juice and peel (not chemically treated)
A cinnamon stick
2 aniseed stars
A package of puff pastry dough
100 ml fresh cream
½ cup of raw, chopped almonds
A spoonful of honey
Wash the quinces well, cut them and remove the pitted box. Cut each quince into 8 slices and place them in a double-bottomed pot. Cover with water. Add sugar, lemon juice and peel, cinnamon stick and anise. Put the lid on and simmer for 2½ hours, turning off the heat when the fruits turn bright red.
Preheat the oven to 200 ° C. Divide the puff pastry dough into 6 equal pieces and place them in a pan greased with butter.
Mix the fresh cream with the almonds and honey. Take a teaspoon of this mixture and place it in the center of each piece of dough.
Finely chop the quinces and place them over the cream mixture. Drop a little quince syrup from the pan. Bake in the oven for 15 minutes or until the puff pastry swells and turns golden. Serve immediately. (Source: www.bite.co.nz)
Treatment schedule for hemorrhoids:
The natural treatment must be personalized, under the guidance of the attending physician. However, we will outline a general recipe for treating hemorrhoids:
1. Silicon Zeolite or Active Protect Zeolite: 4 capsules in the morning and 4 capsules in the evening
2. Biostem: morning and evening: green capsule, after 30 minutes red capsule
3. Sanohelp: 2 drops 2 times a day with a cup of lukewarm water the first week, 2 drops 3 times a day then (continue with this dose)
4. Cold maceration. It is prepared as follows:
The following plants are taken:
and mix in a bag (preferably paper). In the evening, take 5 tablespoons of plants from this bag and put them in a liter of plain water.
Leave to soak until morning. The next day strain and drink a glass 4 times a day throughout the day.
5. Sublingual mixture: from the bag with the above mixture of plants, put plants in a coffee grinder (as much as it fits in the grinder) and make powder. Take a teaspoon of powder 4 times / day, chew in your mouth for 10 minutes and swallow with water or herbal maceration.
6. Every evening there will be baths with wolf apple, after which a herbal suppository is introduced to treat hemorrhoids.
7. In case of constipation: take aloe ferox, 2 capsules 2 times a day.
- strengthen the immune system. Perfect for the cold season, quinces are rich in vitamins A, B1, B2, B6, C and E and iron, calcium, phosphorus, magnesium, potassium and sodium, which help strengthen the immune system.
- improve digestion.
- they destroy cancer cells.
- it helps you lose weight.
- have antidepressant effect.
- keep blood pressure within normal limits.
- maintain heart health.
Good day begins with Delicious pancakes with quince! You will need quince, sugar, milk, butter, egg, flour, baking powder, cinnamon, salt and honey. You can find HERE the preparation method.
Quince soup it cooks quickly and is perfect in the cold season. You will need quince, water, flour, cream, noodles, parsley, sugar and salt. You can find HERE the preparation method.
This one quince food is ideal for vegetarians. You will need quince, peeled tomatoes, onions, margarine, sugar, white wine and salt. You can find HERE the preparation method.
Lamb stew with quince and lemon is suitable for lunch. You will need lamb chops, butter, olive oil, cinnamon, cumin, coriander, hot peppers, onions, garlic, ginger, vegetable juice, lemon juice and peel, quince, honey and saffron. You can find HERE the preparation method.
If you feel like something sweet, try the recipe quince peel. You will need quince, red apples, sugar, lemon and gelfix. You can find HERE the preparation method.
As I said, everything is simple, almost ritualistic, because in some ways the recipe is similar to the preparation of blueberries, sour cherries, cherries or apricots. "Not with the ones from now, from the trade, which didn't even see fruit on TV, let alone in the composition", Gina jokes.
The quinces are washed, cleaned of stalks and seeds, cut into slices, put in a jug (or a jar). 5 liter drums can also be used successfully, from those that are commercially available with flat water.
Add sugar and mix well.
Take the container to the pantry or cellar in the dark and leave it there for 2-3 days. Stir several times a day until the sugar is completely melted and a thick, extremely sweet syrup is added to the bottom.
Add the double refined alcohol and leave to soak for at least another 10 days. You can also add, if desired: anise, cinnamon or vanilla, but our "mentor" in the preparation does not especially recommend them.
"The aroma of quinces is superb, so there is no need to hide it under other flavors. It would be a shame ", Gina tells us.
The result is a very sweet and quite strong liqueur, which must be diluted in order to be consumed (unless you like countries with many degrees).
Homemade brandy or quality vodka can be used for this purpose. "Don't put bad brandy, because if you put it wrong, you drink it badly", Gina Bradea also tells us.