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Nothing nicer than what was done by one's own hands . What better than a bread spread with flavors from our kitchen ? For snacks and breakfasts, or accompany desserts. Also, they always come well as a gift to those we love the most. Therefore, let's talk about the sweets with which German Volga culture conquers entrerriano palates . They are simple, economical and very practical. So you have to play music, turn on the burners and forget for a while what happens outside. However, its aroma will be as therapeutic as it ravaging hunger. Don't say we didn't let you know.
The story tells that, during every summer , grandmothers worked in production of jellies to wait for the winter . In this way, they put all their efforts to create fertile orchards that gave vegetables and fruits to be breathless. Likewise, the dedication with which they carried out the tasks generated admiration among the locals. It is that, with the heat and sweat of the season, they looked firm next to the wood-burning stoves and stirring huge pans. There, they cooked endless sweets and with varied recipes. In this way, the basements and households were filled with jars with the richest elaborations.
If you can't decide, there's no problem. Here are four adaptations so that you start to encourage culinary creativity. Some are going to look more normal and others more eccentric. Even, it is possible that, when you see a certain name, you will be amazed. Maybe, until today you imagined them in a salad and not in a jam. Everything will depend on the desire you have to explore. Of course, its exquisiteness is certified .
Cut the fruit into pieces and bring to a boil until it turns into puree. Strain. Bring to a boil again and add sugar. Allow to cook until the preparation thickens, stirring every while with a spoon.
Peel the figs. Make a medium syrup and remove from heat. Add the whole fruit and let stand for 5 minutes. Put everything on the fire until the figs take a crystalline color. Put the fruit in a sieve and bring the syrup to a boil until thicker. Pour the fruit again and boil for 5 to 10 minutes over high heat. Pour the preparation into jars.
Boil the squash and make a puree. Add sugar and bring to low heat while stirring. If necessary, add a little water to it. When the jam point is obtained, remove from heat and allow to cool. Once cold, pack.
Put the contents of tomatoes in a saucepan and measure equal amount of sugar and water. Boil for an hour over low heat, until it acquires the desired consistency.
Publication Date: 01/10/2020
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