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Rice meal with stevia, (spinach, nettles, leurda or butter)

Rice meal with stevia, (spinach, nettles, leurda or butter)

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I love greens, as they appear I start to make them, when they get cheaper I put them nicely in the freezer and in winter who makes loboda soup ......

  • 10 small bundles of stevia
  • 1 red onion
  • a few sprigs of green onions
  • 1 cup rice
  • 2 cloves of garlic
  • 1 carrot
  • 1 optional cap
  • olive oil
  • broth
  • delicate
  • spices: 1lgt curry, 1lgt paprika, turmeric and turkey ma

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Rice meal with stevia (spinach, nettles, leurda or butter):

Heat finely chopped onion and crushed garlic, add finely grated carrot and diced pepper. After hardening them, add the rice and spices. Put 2-3 tablespoons of broth and stir so that it does not stick. Separately put the washed and cut stevia stevia in boiling salted water. Let it boil for a while, strain it. and we pass it through cold ice water to keep its color. Quench the rice with 3 cups of water in which we scalded the stevia and when it boiled in half, add the stevia. You can put the food in the oven to reduce it a little. At first we mix it and then we move the pan so as not to crush the rice. We can make such a dish using other greens such as spinach, nettles, loboda and leurda in combination or just one way. We can also remove the rice and a delicious stew will come out.

Lasagna with spinach, urda and cherry tomatoes

When I wrote this post, my Accuweather app was going crazy every day, as were the prices of greens on the market. Theoretically it was spring, but practice killed me. Now you have some time to enjoy this superfresh lasagna with spring herbs, in which you can use something other than spinach: stevia, leurda or nettles.

I was telling you recently that I can't wait for the greens to appear in the market. They showed up faster than I expected. Nettles, leurda and all the others only need a few warmer days, with sun, to "explode".

And even if they are found on all roads (literally, because sometimes they grow right on the side of the road), these greens are still crowded in small and quite expensive bouquets, because they are arrogant, my savings assure me. They probably saw me better dressed. And as no visit of mine to the market ends without a negotiation (I would have preferred to do this at the diamond exchange in Antwerp, but until then I train in Obor: D) I came home & # 8220verde & # 8221. So in a week I made nettles, stevia, and countless salads, but also this wonderful lasagna with spinach, urda and cherry tomatoes. Homemade from scratch, ie including lasagna sheets.

For the sheets you need a big country egg, a pinch of salt and 100 grams of durum wheat flour (00), which you can't find in Romania. But you can use white flour and a teaspoon of semolina. Make a dough as you spread it then with a whisk or in the pasta machine (it's much easier that way), in a sheet 2 millimeters thick. Or you can buy lasagna sheets from the store, but I advise you to take fresh sheets, not dried ones, in the box.

You need another kilogram of spinach, which after you clean and wash it (you have 600-700 grams left), soak it in olive oil for a few minutes, until it softens, put a pinch of salt and a white pepper powder and drain excess liquid.

Spread the lasagna sheet in a high-walled tray, then put a layer of spinach, a layer of urda (or ricotta), cherry tomatoes cut in half, bechamel sauce, then another layer of spinach and then another sheet of dough. Since I wanted a lighter lasagna, I used only two sheets of dough, because I preferred more spinach filling. You can put bechamel and grated Parmesan cheese on top of the last sheet of dough, but, as I told you, I didn't want to load it.

[singlepic w = 620 h = 440 float = center]

I put the lasagna in the oven on medium heat (180 degrees) for 20 minutes, then I left it on low heat (150-160 degrees) for another 20 minutes. It's good warm, but not even when it's taken out of the oven, so it would be good to have a little more patience, about 20-30 minutes, before you cut it. It's very good and the next day, cold, bundled.

28 March of 2017

Spring green food means food made from the green truffles of the moment: stevia, nettles, loboda, butter, spinach, green onions, green garlic and leurda, radishes, new zucchini, peas, spinach and new salad, plus parsley, larch, tarragon and other aromatic planes. A miracle all and a joy for body and soul.

All these truffles are the perfect ingredients for spring food: green, healthy and clean.

Spring green food is full of vitamins and minerals, so necessary for the body deprived of them, throughout the winter.

Try two recipes, especially dedicated to the spring period. The goal is the same & # 8211 restoring the reserves of vitamins and minerals, depleted in the cold period.

Greek food

The Greeks are recognized masters of this kind of fast and healthy dishes. You need a small broccoli, 500 grams of peas, 500 grams of green beans, 100 grams of butter, a large old onion, two bundles of green onions, a bunch of green garlic, a bunch of dill, salt, pepper, two or three tablespoons of grated Parmesan cheese, 200 grams of yogurt to serve.

Preparation: Boil water with salt. When it boils, put the broccoli on the bouquets and leave them for a few minutes, after which it starts to boil again. Take them out on a plate. Do the same with the green beans and, at the end, with the peas, which, after a few minutes of cooking, you strain.

Chop old onions, green onions and garlic and sauté them in butter. Add the peas, green beans and broccoli and let everything simmer for a few minutes in a covered bowl over medium heat. Match salt and pepper.

Grease a baking dish with a little oil, put the vegetable mixture, along with the sauce, sprinkle with finely chopped dill, grated Parmesan cheese and put everything in the oven for 10-15 minutes. Serve hot food with yogurt.

Parsley salad

It is a special salad that will energize you and fill you with vitamins. Ingredients: three bundles of parsley, two bundles of dill, a small celery root, a lettuce, a bunch of leurda or a few cloves of green garlic, a bunch of green onions, a tablespoon of honey, lemon juice, salt, pepper, a tablespoon of grated horseradish, a jar of yogurt, crushed walnuts (50 grams) or pumpkin seeds, lightly fried and chopped.

Preparation: all the greens, well washed, cut into small pieces and put in a bowl. Cut the green onion and garlic as finely as possible, grate them with a fine celery grater and rub them with your hand with a pinch of salt. Add over greens, with the juice left.

Make a honey sauce, a tablespoon of warm water, lemon juice, salt, pepper and yogurt. Add over the other ingredients in the bowl. Top with horseradish and ground walnuts or pumpkin seeds. Stir once more. Serve on slices of toast.

Nettle food recipe

1 kg of freshly picked nettles
a spoonful of wheat flour
two tablespoons of oil
a white onion
salt and pepper to taste
water for boiling nettles

  • Preparation for the nettle food recipe
  1. We wash the nettles in more water until we notice that the water comes out clean.
  2. We put in a large pot to boil the water in which we will boil the nettles, about 15-20 minutes depending on how old they are.
  3. After they are boiled, we take them out and let them drain for five minutes in a large strainer. We keep a cup of juice from boiling for later.
  4. Once drained, chop them finely with a knife or eggplant chopper.
  5. Peel and finely chop the onion.
  6. Put the oil in the pan and when it is hot add the onion and cook it for a minute, then add the flour, mix and cook for two minutes.
  7. Add a cup of juice in which the nettles were boiled. We mix. It will form a kind of sauce as thick as sour cream when we put the finely chopped nettles.
  8. Add salt, pepper and let it cook for another quarter of an hour, after which we can serve it simply, with a little rice, with polenta and / or freshly grated horseradish.

Do not throw away the water left over from boiling nettles. It is very good to be used in other foods or to rinse your hair. Nettle tea is well known for its beneficial effects on oily or dandruff hair care.

Have a good appetite!

Other spring foods:

Spinach dish with quinoa (click here for recipe)

Stevia soup with larch (click here for recipe)

Spinach salad with oranges (click here for recipe)

Nettle bite

The nettle eater is a must-eat during this time of year, when there is a belief that even the bear, fresh out of the den, is looking for young nettles that help to thin the thickened blood over the long winter of hibernation. That this nettle food, as humble as it is, has exceptional properties for health, is a thing known for a long time, therefore, on the eve of spring, the poor are twice saved from the humble nettle: once by picking it and put on the family table this valuable piece from a nutritional point of view, but acquired absolutely free, then by the fact that the nettle also offers them a modest means of income, poor families dealing this season with picking and selling nettles.

Spring is our mother,
I grow nettles on the coast,
Gypsies come to pick them up
Bring them to a boil.
Bake her new piece,
Gentlemen eat it with eggs.

& # 8211 ended the quote, the source & # 8211 an old folk song from Banat. It's just that my lord and I have fulfilled both roles this time, and the one of & # 8222 gossip & # 8221 & # 8211 picking nettles (me gloved, brave man with free hand) but also the one of & # 8222domni & # 8217 8221 & # 8211 eating the food accompanied by & # 8222oauă & # 8221, after the song:The nettles freshly picked in the sunny morning, at the foot of flowering crocodiles (look how tender they are, I just broke the tips of the young nettle and full of sap) wash well in several cold waters, you choose them for possible threads of grass that could have gotten lost among them:

It smells crazy of chlorophyll and spring all over the house! I put a large, roomy pot on the fire, half full of water and a burnt spoon of salt. When the water boils, as if regretting their wild fragility, I throw the nettles in the pot:I put the lid on and let them boil for a while. It does not need to be cooked much, the young nettle is tender and softens immediately. I drain them and rinse them under a stream of cold water & # 8211 their water would have been good too, as a cure for purification, elimination of toxins, natural iron intake, rinsing the hair to become rich and silky & # 8211 but that's it, I wasted it mercilessly:I turned the boiled nettles into a puree (I used a stick-blender):In a bowl heat a little oil, add 3 tablespoons of flour:Mix quickly, so that the flour soaks in the fat and does not make any lumps, but in no case does not turn brown:Pour half a liter of hot milk, stirring constantly, and let it boil a little, until a thick bechamel is formed:Add the nettle puree, mix well, let it boil a little and match the taste of salt and pepper, then add 4-5 cloves of chopped garlic and 3 good tablespoons of sour cream:Boil for a maximum of 2-3 minutes, stirring constantly, then the dish is ready to eat with eggs:

Nettle soup with leurda

Nettles and leurda are chosen from straw, leaves and washed from sand / earth in some cold water. Drain in a sieve.

Leurda - Queen of Health! From the richness & icircn nutrients to.

The vegetables (carrot, onion, parsnip, parsley, celery) are finely chopped with a knife (or put on a large grater) and fried together with slices of frozen bell pepper, in sunflower oil.

Season with coarse salt and freshly ground peppercorns. According to the preferences of each declared gourmet, you can add a knife tip of paprika and / or paprika.
Ingredients for nettle soup with leurda.

Lessons learned from grandma: the health benefits of nettles

The nettles chosen and cleaned of roots and old leaves, well washed and drained, are added raw (unopened) over the hardened vegetables.

Press the nettles with a wooden spoon over the hardened, hot vegetables and mix with a wooden spoon to harden the raw nettles.

The hardened vegetables and nettles are covered with water in which the nettles were boiled or with hot water.
Wash the rice in some cold water to remove excess starch and leave it to swell for a few minutes in cold water.

Add the rice to the soup, stirring with a wooden spoon, so that the rice does not stick to the bottom of the pan. Let it boil for 10 minutes to make the rice.

Washed and drained leurda is added to the soup, whole or broken into pieces. Add green onions and finely chopped green garlic.

The soup is boiled for a few minutes.

Add the frozen, peeled tomatoes. To peel the frozen tomatoes, keep the tomatoes in warm water for 1 minute and then peel them with the tip of a sharp knife. Finely chop the tomatoes and add semi-frozen to the soup.

Bring the soup to a boil, until the tomatoes mix well with the other ingredients.

Beat with a fork or fork, 2-3 fresh chicken eggs, from those with orange yolk. In the beaten eggs add 2 tablespoons of sour cream, bought from the shepherds, from the market and the finely chopped green larch.

In the bowl in which the beaten egg was mixed with sour cream and greens, over the liquid, add 1-2 tablespoons of hot soup and mix well with a fork or fork. The liquid is then poured into the hot soup, gradually, stirring continuously, in the soup pot, with the polish, until all the beaten egg is incorporated. : P

Nettle soup with leurda is served hot with cold polenta and hot peppers.

The lamb is washed well, kept for about 15 minutes in water with vinegar to eliminate that smell of lamb.

In a pot with 4 liters of water, boil the lamb.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The foam that forms on the edge of the pot will be removed all the time with a foamer.

After the water has cleared after removing the foam formed during cooking and the meat has become softer, add the cleaned, washed vegetables (onion, carrot, parsnip, bell pepper), put on a large grater (carrot, parsnip), or finely chopped ( onion) or cut into small cubes (bell pepper).

When all the ingredients are almost finished (cooked) add sorrel leaves to sour the soup (instead of borscht), letting it continue to boil for about 10 minutes (because the sorrel boils immediately) to get the soup to taste.

At the end we straighten lamb soup with sorrel with beaten egg yolk in a bowl with sour cream and a little soup (so as not to cheese in the pot)

For a special taste given to the lamb soup, we also add the finely chopped larch that cannot be missing from this recipe.

For people who want a more sour soup, and the sorrel does not provide enough sour, you can use a little borscht.

Macris lamb soup can be served with hot polenta or a homemade bread and hot green pepper or vinegar.

Greens, freshness and flavor

They contain vitamins, minerals and fiber, have very few calories and can be eaten both raw and cooked. The offer of the markets is rich: nettles, spinach, dandelion, loboda, sorrel, stevia, butter, leurda, rhubarb, onion and green garlic, parsley, dill, salad, etc.

They are healthy foods for all ages, indicated during this period to supplement the deficiencies of vitamins accumulated over the winter. The ideal dishes, which fully capitalize on their nutritional qualities, are salads, very tasty when you know how to prepare them and combine them with the right spices. For example, those with a slightly bitter taste can be eaten with various sauces. Greens can become delicious garnishes & # 8211 browned in oil, along with onions or garlic, until soft. They can also be used in the preparation of sandwiches & # 8211, in addition to meat, sausages, a series of aromatic leaves can be added. And, last but not least, soups, borscht, sauces, purees. Due to their richness in vitamins (C, E), minerals (calcium, iron, magnesium, potassium), dietary fiber, the cure with greens is recommended in spring, for detoxifying and invigorating the body.

* Withered lettuce leaves are refreshed by keeping them in hot water for about 15 minutes. * Vegetable dishes will be appetizing and flavorful if you add green dill, parsley and onion. * The greens regain their freshness if you put it in cold water with a little vinegar. * A few drops of lemon juice, added to the salad after cooking, keep vitamin C. * Parsley retains its flavor if you wash it with warm water. * Fresh spinach can be stored in the refrigerator for a maximum of 3-4 days.

The basket with greens

* Spinach is eaten raw, in salads or in the form of juice (a glass every morning). Rich in fiber and easy to digest, prevents constipation. Spinach is not boiled, but lightly boiled in butter or steamed for 5-10 minutes. * Nettles can be served raw, in salads, or boiled, rubbed with garlic and lemon juice. * Rhubarb must be cooked. It can be added to fruit soups, compotes, jams and pies, but it is also suitable in combination with lamb. * Dandelion is used in salads. * Grease is prepared as a salad or in soups. * Leurda can be eaten as such or in salads. You can make soup, just like salad, without adding garlic. The fresh leurda leaves are chopped and sprinkled on toast, in soups, sauces, salads and other foods. * Stevia is most often prepared in the form of salad, soup or food. * Macris leaves are prepared in the same way as spinach or stevia, the characteristic taste making it suitable for soups, borscht, purees or lamb dishes.

Spicy butter salad and leurda

Ingredients: 300 g raw butter, 300 g raw leurda, two tablespoons of olive oil, 3 tablespoons lemon juice, a teaspoon of honey, salt, dill. Preparation: The butter and leurda are cleaned, washed well, their tails are broken, then they are cut into large pieces. In a deep bowl put: leurda, butter and chopped dill. Add: lemon juice, honey, oil and salt. A spicy, garlic-flavored salad.

Ingredients: 1 kg spinach, two chopped onions, 7 cloves garlic, 3 cups soy milk (from the store), 6 tablespoons flour, natural vegetables, two tablespoons oil, lemon juice. Preparation: Wash and clean the spinach. Boil the spinach in water, then strain and chop finely. Add onion, garlic, a little water and salt. Add the spinach. Dissolve the flour in the soy milk and add to the boil. Boil until thickened. Put the oil at the end. Spinach can be replaced with nettles or lettuce.

Ingredients: 4 bunches of loboda, 3 bunches of green onions, 1/2 l of borscht, 100 g of rice, salt, parsley, larch. Preparation: Loboda and onion are cleaned and washed well. Finely chop the onion and the leaves are left leafy. Boil a liter of salted water, add the washed rice and boil for 20 minutes, then add the onion, loboda, parsley and chopped green larch and continue to boil. At the end, add the boiled borsch separately. After a few boils, add the last oil, cover and set the pot aside.

Ingredients: loboda, nettles, dandelion, butter in equal parts, two bundles of onion and green dill, lemon juice, salt, oil, tomato juice (optional). Preparation: Choose the greens, clean and wash in more water, then chop. Over them add chopped onion and dill plus the other ingredients.

Ingredients: 500 g spinach, 4 bundles green onions, 3 cloves green garlic, 200 g nettles, two bundles of loboda, two tablespoons oil, 3 tablespoons sour cream, 100 g tomato juice, 3 tablespoons flour, 1 bunch larch, one egg for each person, salt. Preparation: Wash and clean the greens, then scald in salted water, strain and chop. Peel an onion and garlic, wash, chop and fry in a metal pan, sprinkled with a little salt, no fat or water. Mix with the prepared spinach. Make a sauce from oil, sour cream, tomato juice, salt, flour. Pour over the chopped greens, bring to a boil, and at the end add the chopped larch. Make room with a spoon and break into the soufflé, then cover each with a spoonful of sauce. Bake for 15 minutes.

Stevia with rice recipe

Here I come back with a recipe, some time after I paused the column another time a permanence in my editorial calendar & # 8211 that of recipes on Thursday.

I remember that at one point I was simply overwhelmed by the multitude of culinary blogs with their wonderful recipes and pictures.

I thought then that too few people would lean on it my cheap and unsophisticated recipes, posed simply, without help from a professional photographer can become a professional, passionate and eager to learn more about culinary photography, without special ingredients (with some exceptions, because I use, for example, turmeric quite often in food). 8211 an Indian spice I think, which is a very good antioxidant I read, and it is also affordable and I also use lentils, quinoa, chickpeas, amaranth or buckwheat & # 8211 quite rare in Romanian cuisine).

Finally, there is a girl who convinced me to come back and she is known :). The ultimate argument, expressed in my own style, was: After all, the net is big and only a small part knows and appreciates the Economisim blog, and that doesn't stop you from writing, right?

Lol, I had to be right!

And to come back today with the most spectacular of recipes: stevia with rice. Because it's spring and it's time, because I've cooked it several times this season, stevia being the only vegetable I like & # 8211 years ago I tried to make friends with spinach, for example, but I think that there may be a mismatch somewhere, that I have not been able to make any progress.


So, for about 4-5 servings of stevia with rice, I used:

  • 3 large stevia ties
  • 200 grams of rice (I used whole)
  • a medium onion + a bunch of green onions
  • a box of mashed tomatoes (by me, you can't find this in the commercial version)
  • salt, pepper, parsley
  • a tablespoon of oil

We prepared like this:

I cleaned, washed well, cut the big ribs of the stevia. I scalded it for a very short time in boiling water and when it cooled down a bit I cut it into small pieces.

I washed the rice as best I could and studied the possible intruders & # 8211 pebbles, grains that had nothing to look for, etc. It didn't, so I moved on.

I cut the onion, hardened it lightly with water and oil, added the rice with the 3 cups of water recommended on the package. I let it boil. When the rice looked ready (after about 30 minutes), I added the stevia, left a little and added the tomatoes. When the tomato juice boiled, I turned off the heat, added the parsley and that was it.

Nettle food with garlic

Hi, Robert. Usually we eat onions when we eat nettles (it spoils its taste). I don't use milk or cream. I like their natural taste. You should know that at first I cooked the nettles just like you and no one ate them. And then I married a man whose mother was a cook. From her I learned how to do it and now everyone consumes it. Anyway, congratulations. You outdid yourself. With sympathy, Mariana

Hi, Mariana. When I compete only against myself, it's easy for me to compete from time to time :) Now I have to see if I can convince people to try my nettle food - and to hope that yours are overly pretentious then when it comes to nettles: D There are many ways to cook them, but I stay true to onions. First of all, thinking that, although it is not very healthy, onions taste like food, and nettles do not seem so good that I do not feel the need to "help" them a little. It's just my opinion and I'm not trying to convince anyone that it's definitely the best nettle food recipe, I'm just saying that I think it's a good food :)

How to eat nettles when they contain a strong cyanide poison as yet unidentified? Check out wikipedia to see. As well as apricot kernels, peaches, almonds that have cyanide in them. Poison your brothers with & # 8222natural food & # 8221, I stick to my e-mail snacks, much better than your cyanides.

:) Everyone has a favorite poison. I admit, sometimes I also lean towards modern E's, they are tastier than nettles :) But it's good that my grandparents don't know how to look at wikipedia, because, knowing that they've been eating nettles for over 80 years, he would live in fear that he could die of poison at any time: D

if the nettles are also full of cyanide, then go brothers and eat organic from KFC and MEC,

What a blow you gave me.
I like it fried well in the oven on slices of fried polenta.

:)) And I administered the blow to you exactly when you were vulnerable: in the first hour, on an empty stomach: P I have never eaten low nettles in the oven on slices of fried polenta, but it seems interesting. I remember eating a cake fried in lard a long time ago, I thought it was great.

Eh what good! For a long time I have been trying to try nettle food, but there are very few blogs with recipes that I can trust. (2-3 more precisely yours included) I will try this recipe too, it is simple and I am open to new tastes (I have never eaten nettle food :)). )

You realize that there is little chance that nettle food will be the best food you have eaten, but I don't think you will regret it if you try it. Thank you for the trust you place in my recipes and, especially, for the fact that you posted my blog on the podium :))

I follow you with pleasure, excellent recipes, congratulations !!

Thank you, Lydia! I'm waiting for you to continue following my recipes and, why not, to have the courage and talk to me) Robert

Thanks, now I made the nettle food according to your recipe and a goodness came out !!

With pleasure, I'm glad you didn't regret choosing my recipe.

Hi. It's very true that onions spoil the taste of nettles, I don't use it either and I put garlic in the boil. the juice (which I keep) and then I beat them well. season with vegeta (optional) and a clove of crushed garlic. I serve them with grated horseradish on top with polenta or with a fried egg. Enjoy! Mihaela

Hi, Mihaela. Thank you for your version of preparing nettles. The more recipes the better - readers have such a choice of the option that best suits their personal tastes.

Hi Robert, I would love to make some nettles the way you did, but it will be impossible for me. Only if you send me & quot; bag & quot.

Or it could be another option: this craving for nettles can be a reason to pay a visit at home: D


Then I should find another local & quotburuiana & quot with which to prepare a recipe in August :))

I think I ate something similar a few years ago, I can say that I liked it but I don't think it had garlic what I ate.
I think that's how it tastes more than good!
Thank you very much!

With pleasure! It is best to make sure that the taste of the food is more than good, and you can only do this by trying the recipe :)

I can't even eat anything else if I have nettles. :)

:) Take advantage now as much as you can, soon the nettles will not be as tender.

So, I knew the recipe without onions and milk / cream, that's how my grandmother cooked. But I also tried your recipe and it turned out even better. Not to mention that the onion spoiled something, at least on my plate! :) Good luck! I'll come in another time.

the recipe is gorgeous I just tried and it is delicious!
to continue like this! :)))

I'll try it today and come back with details. I've already picked the nettles. In order not to stick to the pan, the flour must be rubbed a little beforehand with a cold liquid (possibly cooled nettle water) and poured a little. I will try to make the food look wilder. salutari, gabriel

I don't know how onions can ruin the taste of nettles and I don't know how others can eat nettles without a little hardened onion. The nettles are sticky and the onion binds them a little and gives them taste. This is my opinion.

When I was little at my mother's house, I loved the nettles with garlic, as my mother prepared them.
After I got married I moved to Banat and my wife has another way to prepare nettles which are quite good, but they did not taste the same as my mother's at home!
So I boiled the nettles, drained them of the juice, after they had cooled I put them in a blender in which I put 2 more tablespoons of flour and nettle juice, and chopped them very little to it doesn't come out too fine.
I put on the fire a cauldron with a few ligures of oil, after the oil warmed up I put 2 cloves of finely chopped garlic to harden, then I added the nettles and chewed continuously for about 10-15 minutes, I put another ligure of vegeta and 2 more cloves of garlic given through a fine grater.
I can tell you that they turned out delicious and 90% like the ones my mother made!

I picked the nettles a net, I never made them again, honestly I read so many comments here that I was scared, to make them or not. some say it's creamy and the onion tastes good, others to put them in the blender, to make with cream or not? with milk or with the juice in which they were scalded? according to Robert's recipe, let's see what my family comments ..and God forbid I hope I don't poison my family, someone said above that it contains cyanide.!

Until the nettles poison us, knocking down the other chemicals we ingest from our daily food :) Thank you for the trust invested in my recipe.

the gentleman above who says about cyanide in almonds bitter seeds in general, nettles I have not read in part has some information but not complete, I recommend watching the documentary vit B17 where it is given that this bitter is of course not in exaggerated quantity has the property to destroy cancer cells, a very interesting dock I for example now eat apples with seeds and they contain this beef called amygdalin There is a lot of information circulating depends on whether it is reached and if I am convinced, my opinion is that I do not think nettles to do the opposite

And I eat apple seeds, even if they are bitter, I like that almond taste :)
I don't know how true it will be in this whole nettle cyanide story, but I'm not in any trouble and so I'm not wasting my time finding out more details. Always, but especially in these times when we are bombarded with information from all sides, it is important to take our information from reliable sources. I don't know who said that it is not enough to read to wake us up, we must have the intelligence to discern what we choose to read, otherwise we can increase our ignorance by reading bad books.

Hey. His father is from Transylvania, and besides the werewolf soup (which comes out of licking your mouth), he quarrels with his mother about what kind of nettles are best for him. eggs from Grandma Stela's chickens (an acquaintance of her mother's who did not bring goodies from the village every week, for a fee). My father made soup from them. I am 34 years old and I live outside of 15. I try hard to get the same, but I'm getting better when I go home. As for cyanide, it is true that they have, but you should eat every day (lunch and dinner) for about 30-40 years. In addition, cyanide is protected by 2 proteins that release it only in cases such as cancerous tumor to neutralize it. So not only is it not poisonous but it's good for cancer prevention. A Timisoara woman with a fala. I hit you ..

It seems that the Oltenians have the same preferences as the Transylvanians when it comes to preparing nettles :) And my grandmother from Oltenia made nettle soup, I "fished" nettle food with garlic from Dobrogea.


  1. Dustu

    Curious. Perhaps I will subscribe to the RSS. :)

  2. Wulf

    Not in this essence.

  3. Pirithous

    your thinking simply excellent

  4. Hengist

    everyone is afraid he is dangerous ... I'm leaving !!!!!!!

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