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Leustean for the winter

Leustean for the winter

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Every year he puts on all kinds of greens, it's so good when I use it for food as if it were from the garden. I was a little overdue because I was gone ... but I'm trying to recover from the rest .. Today I chopped a little larch, I hope that after this rain more will be done ..

  • larch leaves
  • 2 plastic boxes

Servings: -

Preparation time: less than 30 minutes


I washed the larch leaves, shook them well with water, and chopped them finely, finely, then placed them in the plastic boxes and ran them into the freezer drawer.

A miracle in winter say I'm from the garden ..

Tips sites


in winter you just have to take it out of the box and put it in the food


I used to put them in a way as I break them from the garden, but it is much more advantageous to chop them finely.

How is larch preserved for the winter?

Leusteanul is an aromatic plant that gives a special flavor to pork, meatballs or beef soups.

Because larch is not on the market all year round, when we cannot eat it fresh, larch freezes or dries, like green parsley.


For drying:

- the larch is chosen as for food and it is spread on paper, in a dry place (but not in the sun) and it is kept for a few days until it dries.

- it is kept in the pantry, in a canvas bag. Wash before use.

For freezing:

- fresh larch leaves are put in bags and immediately placed in the freezer.

- Remove from the cold a few minutes before consumption and cut into small pieces before being added to soups.

Leustean for winter - Recipes

Prepare these canned peppers and in winter you will easily prepare the tastiest stuffed peppers. The recipe will not take you long or many ingredients. It will be to your liking and you will repeat it every year!


-20-30 bell peppers (any color)


1.Wash the peppers, then cut the lid with a spine and remove the seeds.

2.Take a large saucepan to cover all the peppers, pour in the water, add the sugar and salt, mix and bring to the boil.

3.As soon as the water reaches the boiling point, add the peppers and cook for exactly 1 minute, after they start to boil. It is very important not to boil the peppers too much, otherwise they will be soft and you will not be able to use them anymore.

4. Remove the peppers directly into a 3 l jar (the jars must be sterilized preventively, and the lids & ndash boiled).

5. Bring the water from the pan to a boil, add the vinegar and, after 30 seconds, pour the marinade over the peppers in the jar.

6. Close the sealed jar with a lid, turn it upside down, cover it with something warm and let it cool completely.

How is larch preserved for the winter?

Leusteanul is an aromatic plant that gives a special flavor to pork, meatballs or beef soups.

Because larch is not on the market all year round, when we cannot eat it fresh, larch freezes or dries, like green parsley.

- the larch is chosen as for food and it is spread on paper, in a dry place (but not in the sun) and it is kept for a few days until it dries.

- it is kept in the pantry, in a canvas bag. Wash before use.

- fresh larch leaves are put in bags and put immediately in the freezer.

- Remove from the cold a few minutes before consumption and cut into small pieces before being added to soups.

* 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.

How to prepare curd in a jar. Kneaded sheep's curd.

Before we get to work, we need to have sterilized jars and lids in the oven for 15 minutes at 150 degrees. See in the video below how to proceed correctly.

What kind of curd do we use to put in the jar?

I wrote in the title & # 8220sheep curd& # 8221 because I usually put it in storage. But the preparation is the same even if you want to use a different curd: cow, goat or buffalo. You can even combine them.

The curd must be dry, well drained. If it is wetter, leave it for a few hours, possibly drained overnight in a sieve.

If it has a thick, dry skin, you need to remove it before you start working.

I cut the curd into pieces, as you can see in the photo below, because I shaved it on the robot and I needed the right size pieces to fit in the slot on the lid.

If you have a small amount of curd or you don't have a robot, you can just as well put it on a grater with big holes, you can grind it with your fingers or a fork.

How much salt is used in the kneaded curd? What kind of salt do we use?

We rub the grated curd with coarse salt, never. I use a mine salt from Salina Slănic Prahova. I order it online from the Stone Mill and I always have it at home because I also use it for mayonnaise bread.

The proportion of salt we use is 1 tablespoon salt to 1 kg of curd.

How to knead the curd, how to put it in jars

After shaving the curd and sprinkling the salt, we start to knead it thoroughly until we no longer feel the salt between our fingers. It will melt in the sterilization stage anyway, but by kneading we make sure that the salt is evenly distributed throughout the ground curd.

After kneading the curd, we can start putting it in jars. As we fill the jars, we must press it with a spoon so that there are no air gaps.

It is much more effective if you can press the curd in jars with a clove of garlic, if you have a clean, unused one that does not smell of garlic.

After filling the jars, we seal them by placing a teaspoon of salt, or very little olive oil, or a small cube of butter on top of the last layer of pressed curd.

Sterilization of jars

Then follows the sterilization stage, which takes place exactly like jams. I wrap the jars in newspapers so that they do not collide with each other and boil them in a pot of water.

We leave the jars sterilized it for 30 minutes since the water starts to boil.

Jar curd prepared in this way, keeps very well in a cool pantry for at least 6 months.

I leave below the recipe in print format and the video recipe to make it easier for you to prepare it. And if you haven't subscribed to my YouTube channel yet, you can do so by accessing this subscription link.

Marinated cheeses for winter: 2 simple and tasty recipes that can be prepared by anyone.

Ghebele are very tasty and fragrant forest mushrooms, from which a lot of dishes can be prepared. Today we suggest you try 2 light recipes for marinated ghebe, so you can enjoy the unmistakable taste and aroma in winter. Ghebele is very simple and easy to prepare, just boil them and add vinegar and spices to taste. You will get a delicious snack, which can be served with onions or you can prepare various salads. Enjoy them with pleasure.



& # 8211 a knife tip of lemon salt


1. Boil the mushrooms 3 times for 15 minutes.

2. Put the mushrooms in the strainer each time and wash them so that they become lighter in color.

3. Then boil the marinade for 5 minutes, pour it into jars and staple the jars.


& # 8211 9% vinegar (1 tablespoon to a 5 l jar)


1. Boil the mushrooms for 1.5-2 hours until they are ready.

2. Drain the water, wash the mushrooms and pour clean water on top, add spices to taste, salt, sugar and vinegar.

3. Before boiling the mushrooms a second time, you need to measure how many mushrooms fit in a 0.5 l jar, so you know how much vinegar to use.

4. Boil the mushrooms for 15 minutes, put them in sterilized jars, cover them with sterilized lids and staple them.

Note:if desired, you can sterilize the mushroom jars before stapling them.

Winter cream for dry skin

Method of preparation:
Phase A ingredients are added to a heat-resistant container. Transfer the ingredients from phase B to another container.
Place both phases (A and B) on a water bath and heat to about 70 ° C, stirring occasionally. Once they have reached the right temperature, they are removed from the heat source.

The two phases are combined as follows: phase B is poured over phase A and mixed for 3 minutes. To accelerate cooling, place the composition over a bowl of cold water and continue mixing for another 3 minutes.

The rest of the ingredients - phase C - are incorporated in the composition cooled to the temperature of the hand, with thorough mixing after each one. The resulting cream is transferred to the dedicated container. pH:

The result is a creamy, not too greasy cream with a beautiful texture and a soft floral scent. The yellowish color is given by jasmine wax. The cream is especially suitable for dry or normal skin. Contains moisturizing, nourishing and protective ingredients.

Leustean for winter - Recipes

champion the cook
Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania

Canned larch for the winter

Message from lucia_bp & raquo 04/06/2012 07:41

The larch began to bloom. if you like it and want to keep it for the winter you should hurry. you can proceed as below.

Thanks to Simona for the idea and I'm in a hurry to make it known to you ... maybe take the idea ...

-150 g green leustean
-50 g oil
-30 g sea salt

Wash the larch well without removing stems and stalks that are not very thick or woody. Leave to spread on a napkin until it dries.
Chop them to the consistency of pasta (with the mixer, with the food processor, with the meat grinder, etc.).
Mix with salt until dissolved, then incorporate the oil.
Fill ice packs with larch paste using a garnish syringe.
Seal the bag, inscribe and put in the freezer.

How to prepare vegetables before freezing for the winter

- Before you rush to throw them in a bag and store them, the vegetables must be washed well and cleaned.
- Put the raw vegetables for a few minutes in boiling water, thus stopping the cooking process. Do not leave them for more than 5 minutes, they just need to be prepared for winter, not cooked.

- Next to boiling water, you should have a bowl of very cold water, possibly with some ice, in which to dip the vegetables, as soon as you have scalded them, this to stop the cooking process.
- Let the vegetables drain well and put them in bags that you can close easily.
- Frozen vegetables it must be put in several bags, in smaller quantities, so that, when you need it for a meal, you use only what is necessary and you do not have to refreeze.

Pee on the tongue when you eat sauerkraut or a soup! That's why it's good to make some canned hot peppers, so that they are for the winter.

  • 1 kg of hot peppers
  • 1 liter of vinegar
  • 1 liter of water
  • 2 tablespoons coarse salt
  • 1 tablespoon sugar

We wash the washed and drained peppers in clean jars. We put them whole or cut.
We make a mixture of water, vinegar, salt and sugar and boil it. When the vinegar boils and the salt and sugar have dissolved, pour the hot mixture over the peppers and close the jars with lids. We place a thicker towel over the jars and leave it like that until the next day when we will label them and store them in the pantry.

Video: Ulei esential de leustean (July 2022).


  1. Doukinos

    Totally agree with her. Great idea, I agree with you.

  2. Baptiste

    In my opinion, he is wrong. I am able to prove it. Write to me in PM, speak.

  3. Obiareus

    I'm sorry, this is not exactly what I need. There are other options?

  4. Gardanos

    I can't take part in the discussion right now - I'm very busy. I will be free - I will definitely express my opinion.

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