Elena_Kamch
Oh, how much they wrote while I did a little work at work
Girls, what kind of salt do you take? The simplest gray one that is sold by weight?




Quote: Mandraik Lyudmila
made arugula
ABOUT! She's probably really delicious
Will the arrows of the bow go? I got caught here by accident. Reflecting on disposal
Admin
Quote: Elena_Kamch
what kind of salt do you take? The simplest gray one that is sold by weight?

I use our Russian salt, gray coarse and medium grinding, stone - it has no additives and tastes good
In packages of a kilogram. Including your Siberian one.
Elena_Kamch
Quote: Admin
Including your Siberian
She, Tan, there was no salt in Kamchatka ... Is that gold A couple of years ago, one volcano erupted intensively, so pieces of gold are found in lava samples I mean, microscopic
alena40
And this year I have grown lemon balm. It smells like lemon, and the leaves are like Tanya (Admin) in the photo. Perhaps this is the same thing as lemon mint?
Admin

Alyona, in a mixture of salt, together with other spices ... "all cats are the same in the dark" as for me
But I try to buy regular mint, and while it does not bloom yet
alena40
Quote: Mandraik Lyudmila
A bunch of parsnips fell on me, and he has such-a-a-th greens, in general I will make salt, Tanechka, based on your Gremolata, parsnips instead of parsley and a little more ... "give me a pill for greed ..."
How late I saw this message !!! She tore out a bunch of parsnips, put the roots to dry, and threw out the greens. No one asked, no one knew where to apply it ...




Interestingly, the mint is in full bloom. It is almost fading, and the lemon balm has not even bloomed yet. Although it's already cold here +7. But I dug up a piece of lemon balm bush, I want to plant it at home in the kitchen in a flowerpot. My parsley and celery grow like that.
Mandraik Ludmila
Alyona, I wrote this about parsnip greens, you can still dry it, my husband loves buckwheat porridge with a dried parsnip leaf. And that salt, my husband had a favorite, this year we haven't pulled parsnips yet, so this salt is still ahead of me. I have the impression that we have no tops left that I would not dry
Admin

Girls, almost any "grass-leaves" can be frozen. And then add to the same minced meat, scrolling with meat, or sauté for a short time in a pan, then chop with a knife and add to the same minced meat
Or make the same egg on the grass browned, add to boiled potatoes ... and so on.
After all, all these herbs are very useful, they sometimes contain more vitamins than the vegetables themselves.
Mandraik Ludmila
Quote: Admin
can be frozen. And then add to the same minced meat, scrolling with meat
Tanechka, after all, how simple is that, and after all I did not think of myself You are just a genius!
Admin
Quote: Mandraik Lyudmila
You're just a genius!

I'm so
alena40
How many parsnips went into compost !!! Kilogram 5 for sure !!! Durynda, I'm stupid !!! I didn't know about it at all, my friend advised me to dry the parsnip roots and add them to the borsch dressing.
Mandraik Ludmila
Quote: Alena40
dry parsnip roots
Alyona, but just a salad, like a carrot, or haven't you tried it with it? Parsnip is a very, very tasty root vegetable, for me it is a mixture of celery-carrot-apple flavor, it is very tasty to stew with meat, it is just wonderful with fish!
alena40
Buttercup, NOO, haven't tried it. In general, I raised him for the first time. There are roots like a large carrot, and the net is so medium. I realized that I had to plant less often, so that the root was thicker. I'll try to make such a salad today or tomorrow. You need to buy only tasty apples ..
Mandraik Ludmila
Alyona, put small rays for drying, medium and large for food in salads and stewing, and tops in salt - waste-free production
alena40
I thought so about the roots. But don't remind me about the tops!
alena40
Tanya, can you please tell me if you can add celery leaves?
Admin

Alyona, in this version it is better not to add celery, it is a strong spice in smell and will interrupt the taste and smell of mint. Therefore, I add neutral parsley for flavor.

alena40
And just if celery and salt, maybe a little dill? I just got more celery, I don’t know where to attach it anymore ... But I’ve already frozen it, and so on. I thought about salt ..
Admin

You can also make celery with salt separately.
Or celery, garlic, salt
alena40
Thank you.
Elina
Finally I made it !!! Thank you, Tanechka! I dreamed for 2 years.
Admin

How long have you been going Now let him please with his taste, good health!
Silyavka
Tatyana, what should be the parsley? The salt is dry to the touch, and the parsley is fresh. Is the salt ready, or wait for the parsley to dry?
Admin

No, Lena, and the parsley must be dry. Otherwise it can sour during storage.
Silyavka
Tanyush, and can dry it in the dryer?
Admin

Flax, so now I'm all together and dry in the dryer, the whole mixture of salt and parsley and other things dries out perfectly and quickly
Silyavka
Tatyana, I did not read the comments (there is not much time), I just read the recipe.
Irishk @
Tanyusha, well, finally, I'm drying the gremolata. I forgot to buy Lemon everything, and now everything is at my fingertips and I mixed salt with everything, only I didn't add Chili, we'd better add spicy separately.
I squeezed lemon juice into salt, a little. For a flavoring bouquet, so to speak (by the way, I licked it, the lemon sourness is felt, I liked it) What kind of smell is hovering again, I run to the kitchen and smell. I'm a straight sniffing maniac
I will use this gremolata for fish, it seems to me that the composition is just fish - parsley, lemon. Tanya, thank you for the inspiration and the pleasure of making such an aroma bomb.
Admin

Irishka, to health
I also like gremolata very much, I add it everywhere, starting with scrambled eggs, it is delicious everywhere

Chili pepper is not very noticeable in salt. But, it's a matter of taste
Irishk @
Tashenka
Irishk @, Ira, chili pepper is not felt at all if you put it as much as Tanya recommends. My second graders love this salt. If it was sharp, it would not give it to the boys. And for fish, it seems to me, citrus-rosemary is more suitable.
Admin
Quote: Tashenka
more suitable citrus-rosemary

Here's the truth For fish citrus and rosemary

Girls, health
Tyatya
Tanya, good afternoon!
I bring you a report on the work done and a huge thank you for the amazing recipes!
Cooking salt "dry gremolata" Cooking salt "dry gremolata"
We use it almost every day, as soon as it ends - I make a new batch, or even scrambled eggs are no longer tasty to us without gremolata ... and just black bread with butter, yes with gremolata ... mmmmm, yummy !!!! Thank you!!!
Admin

Natasha, great result, good health! Thanks for the kind words

Aaaaaaaaa, but bread with butter and fragrant salt ... I didn't guess myself, I'll fix it

Tyatya
Admin like Stanislavsky: “I don’t believe!” ...
I'm kidding, of course! I can't think of something at all, but it's easy to repeat it! So I get ideas from the Bread Maker, and how did I do without it before?
Here are some more options for using Gremolata (just in case ...)

Cooking salt "dry gremolata" Cooking salt "dry gremolata" Cooking salt "dry gremolata"
Cooking salt "dry gremolata" Cooking salt "dry gremolata"
For everything that you want to add salt, we use, Tanechka, your Gremolata. I can't get tired of saying thank you!
Admin

I don’t believe it, I don’t believe it ... I don’t believe it, but I really didn’t think that I should sprinkle the blackie with butter, though I rarely do this, but now I’ll definitely do the sprinkling.
Natasha, well, your imagination was raging, it will be stronger than mine.

Silyavka, Helen, mom to health! At a great age, a lot of salt is undesirable, but different herbs-seasonings will replace salt to taste, and they will give aroma and it turns out that I used less salt
Silyavka
Tatyana, I gave her various dressings, solushek, she really liked them.

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