Fermented tea made from leaves of garden and wild plants (master class)

Lina, happy birthday to the eldest! Didn't you think that "the trouble is the beginning" then? And then two more! Health and child, and his brother and sister, and most importantly their mother! Well, and for dad (where can we not?).

Lena, this thing costs 3600 in Ozone, in other places for 4. That's why I thought for a long time, at the beginning of winter the price was 2800 ... But still persuaded myself. Let's wait for Sensei, that is, Lina, she has a bunch of recipes for pizza on our website, I've already seen.

Lina, I started reading this topic with you, but I never finished reading it.
So is she a mother of many children? Well a hero, no, a heroine! I respect it a lot more, well done, girl. Hey, don't get too drunk there, but: YOUR HEALTH !!!

Lena, now we will study one more topic carefully! If it’s not too late, they’ll just bake something there and tell them.

Yeah, add 2 pieces and there will be a small oven. Well, let's see which is better.

Hey, don't get too drunk there, but: YOUR HEALTH !!!

I'll be on duty tomorrow, you won't get drunk.

Yeah, add 2 pieces and there will be a small oven.

The fact of the matter is that in the heat, and at other times, pies and pizzas can be baked without driving the oven !!! Vesch !!! And generally fast and tasty !!! I put something on the dough from the refrigerator, cheese on top, 15-20 minutes - and the family is fed! The coverage is excellent, after 8 months of use - nothing. Only the height limits - 4.5cm. Washes perfectly - splashed a little water, wiped it with a rag, and truncated!

Lina, I take off my hat, that's when everything is revealed)))
And saffron, in my opinion, is it hibiscus stigma or am I confusing? I bought it like that.

Galya, saffron is the stigma of crocus sativus, i.e. crocus. The stigma is dried and you get this yellow-orange bullshit. But this is not the crocus that crawls out from under the snow, it grows much further south and is wild.

[Gal]

Gal, there it directly specifically says in the recipe - Imeretian saffron, and these are the petals of marigolds :).
hibiscus is a hibiscus, another plant hibiscus-sabdariffa, like the Sudanese rose is also called.
"After the flower withers, the cups begin to grow, increase several times, and become juicy and" fleshy ", bright red. They are used not only for tea, but also make jellies, sauces, compotes from them, use them for coloring food, salted, In countries of natural growth, young leaves and shoots are eaten as a vegetable dish. "

Lina, so I thought that the oven at the dacha is small, you can't cram pizza, and it's old, it hibernates there, what if ... And then put it on the table, temporarily, of course, it bakes quickly. And you can adapt to 4.5 cm. And we love casseroles, especially vegetable ones. And the airfryer is always in tea in the summer. So if anything, I’ll ask, can I? Here on Saturday, the guests will be important, maybe I will bake something for them, I will boast of a new thing.

Today we took a sample of Lena Tim's quick chimchi. Chimchusha is lightly salted, not yet vigorous, but already so tasty.
I keep trying to introduce more vegetables into the diet. The husband kicks sometimes. I recently arranged a "showdown" in a store where I found salted grape leaves, like, he won't eat this crap. Like, everything that I ate before, everything is garbage and muck ... Well, I say, I'll have some porridge, and I'll make myself dolma with meat. So let's see what's what ...
Now I think how to make this dolma so that the leaves are not oak. Darken longer, perhaps?

Nastya, overlooked ... Imeretian saffron - not from petals, but from inflorescences of marigolds, i.e.whole flowers are dried. So the tagetes can also be used.

In a fool .. hibiscus, hibiscus, why did I put it in my head! of course it's hibiscus

[Veronica]

Veronica, I saved a lot of electricity with it (electric oven -11,000 W and heat it up for 10-20 minutes, and Princeska 1500 W and heated up after 5 minutes), transported it from Moscow to the dacha and back. I store it vertically in a locker, but use it at least 2 times a week, or even more often. Cutlets are now also only in it - juicy, quick and wash less.

And I love nasturtium buds)

And I love nasturtium buds)

And what are the capers! My pickles and Olivier do not pass without capers! And the leaves in the salad instead of watercress.

Now I think how to make this dolma so that the leaves are not oak

Scald the leaves with boiling water and they will be soft. Helen's chimchi did it 2 times and I will still be sure. It is especially tasty in a week, as it is infused. And Okra is also the fruit of edible hibiscus. She used to be in the Soviet Gyuvech Bulgarian, it was sold in cardboard boxes in ice cream kiosks, and now sometimes it happens in freeze.

[Linadoc]

Linadoc, but how to make capers from nasturtium so that they can stay for the winter?

And Okra is also the fruit of edible hibiscus.

Okra and hibiscus are from the mallow family (like cocoa beans and cola), but they are different plants.

Scald the leaves with boiling water and they will be soft.

Thanks for the advice!
Yes, they are canned in a glass jar. Scald anyway?

It is especially tasty in a week, as it is infused.

And I like it so sour and vigorous!

And Okra is also the fruit of edible hibiscus.

She seems to be from the Malvaceae family. I love it, so yummy! Only recently it has not been found in stores.

[Lina]

Linadoc, and how to make capers from nasturtium so that they can stay for the winter?

Yes, Lina, share the recipe, please!

[elena kadiewa]

elena kadiewa, Lenochka I have a dream of Princess, I read the topic from the very beginning. I really want to have on my farm
Now I bake bread from rye flour, I am mastering a new recipe (for me). I write everything down, weigh it.

but how to make capers from nasturtium,

Elementary! Salt, sugar, vinegar, water tastes like a marinade, everything is poured cold just so that it would be covered and that's it!

Yes, they are canned in a glass jar. Scald anyway?

I would scald. But I usually bought loose leaves in the market.

[alone]

Good evening girls!
Oh, and they wrote a lot ..)) And today I got to the store with seeds alone Usually my husband and I are together everywhere, and he will not let us linger at the window for more than 1 minute, he immediately starts whining that I’ve been so long.
In general, I bought:
sweet onion three varieties,
seed fenugreek,
anise,
chervil,
remontant strawberries,
wild garlic,
well, and so on for little things .. Tomatoes for exhaust gas are large-fruited, sweet pepper, etc.)
But the main thing was highlighted fatty... If someone does not find or does not have the opportunity: contact! I will send it with a kind heart!
Lyudmila, I propose to send it while we have it! And then they take everything very well

[Linadoc]

Linadoc, I plant nasturtium for beauty, but it turns out capers can be pickled.

capers from nasturtium Elementary: Salt, sugar, vinegar, water tastes like a marinade, everything is poured cold just so that it would be covered and that's it!

Well, thank you!
I copied myself a recipe. I really like nasturtium as a flower, and also like it as a spicy addition to a salad. And how to pickle - I did not guess myself, a lot of buds left under the snow. This season I won't be stupid anymore, I will make capers

but it turns out capers can be pickled.

Yes, Tonya, and the leaves in the salad, and the flowers in the tea!

And my grandmother, even during my childhood (that means, well, VERY long ago) used nasturtium entirely. And as a medicinal plant, and instead of capers, and young leaves ...

[Antonina]

Antonina, her and the salad is good and beautiful, she's so .. mustard. I showed my 7-year-old son that these flowers can be eaten, so he brought a friend and they ate half of the flower beds for me Although the flowers taste spicy, but you can see "from the bush" everything is interesting and tasty))

I propose to send it while we have it! And then they take everything very well

Svetochka, thank you for your concern! I think we should have it too. The other day we are going to the city, the first store is with seeds. So, I'll take a look at myself first.

And I sowed so much before winter, now I wonder what will rise. And they also advised to sow greens in pots and bury them in a snowdrift now, and when the snow melts, hang them on the southern wall, I want to try. I already love to plant annual flowers and spicy herbs in all the pots. And I also have a semi-forest flower bed in the shade, so there, along with the host and asparagus, St. John's wort, tansy and Ivan tea are our favorite, though so far 1 copy. And in another place, a huge bush of asparagus, she grew herself from seeds. I didn't know before that this is the asparagus that is eaten. At first I was afraid to break the sprouts. And now I've been breaking and cooking all May. And the more you break, the more new ones climb. And the bush became just huge. I love asparagus very much, a delicacy for me.

Lina, I found a recipe for Saturday guests. And this is your focaccia. They're white bread, you see, they don't eat, but focaccia - I don't know ... Well, if anything, then I will get more.

[Irina]

Irina, and I, I also sowed all sorts of different things before winter! It is good to sow in autumn: no mosquitoes, no midges

And they also advised to sow greens in pots and bury them in a snowdrift now, and when the snow melts, hang them on the southern wall, I want to try.

Will this stratification work? And what, just leave until April? Wow, I even have a couple of soil pots "free"!

I'll take a look at myself first

Of course of course! But if anything, the offer is valid

[paramed1]

paramed1, Focaccia I bake according to Lina's recipe is delicious. Peks for sure!

[Svetlana]

Svetlana,

[Irina]

Irina, I'll take an interest about asparagus. I 5 years ago (raised her from seeds) and planted her in my mother's garden, she was so skinny for the first two years and her mother was trying to pull her out. And then it can be seen that she came into force and began to give birth to such pretty crisp shoots and a lot. But the dense thickets turned out (planted after 15 cm). So this is what I wanted to ask: is it possible to transplant it? Thin, so to speak. Did I understand correctly that you have only 1 bush? I planted 20 pieces per 1 sq. m)

and leaves for salad, and flowers for tea!

I read and my eyes are a nickle

[Veronica]

Veronica, infected me with this focaccia .. I went to look and did not find
But I found this one, I like it when yeast is at a minimum:
Zurich Brot
And I bake bread using a similar technology, because everything is much simpler with Lina. Here we will finish my loaves-cakes and make such bread.

And this is your focaccia.

Veronica, proven advice:

do it the day before, so that the dough will spend the night in the refrigerator, take it out 1 hour before baking, then shape it with your fingers straight in the Princess, and stick the olives straight with your fingers into it, pour a little olive oil on top. In Princesa, it is optimal to make focaccia from 300 g of flour, that is, recalculate the recipe for 300 or 600 g (for 2 focaccia) and slightly increase the liquid. At the moment I do this: warm whey 220-230g, flour 1c 300g, olive oil 2 tbsp. l., salt 1 tsp., sugar 1 tbsp. L., dry yeast 1 tsp, dry spices (basil, oregano = oregano) 2 tsp. I knead everything in HP except salt and oil, after 30-40 minutes I add everything else and knead again. Then in a bag oiled with olive oil and in the refrigerator overnight. Before use, I dump it straight out of the bag into the Princess, knead it with my hands, turn on the Princess for 15-20 seconds, turn it off and let it rise for 45-60 minutes, then stick in olives and crushed garlic, on top of a little grated cheese, you can, or you can just olive oil and another 15 minutes to rise. Then bake.

At the moment I do this: warm whey 200-210g, flour 1c 300g, olive oil 2 tbsp. l., salt 1 tsp., sugar 1 tbsp. L., dry yeast 1 tsp, dry spices (basil, oregano = oregano) 2 tsp. I knead everything in HP except salt, oil and garlic, after 30-40 minutes I add everything else and knead again. Then in a bag oiled with olive oil and in the refrigerator overnight. Before use, I dump it straight out of the bag into the Princess, knead it with my hands, turn on the Princess for 15-20 seconds, turn it off and let it rise for 45-60 minutes, then stick in olives and crushed garlic, on top of a little grated cheese, you can, or you can just olive oil and another 15 minutes to rise. Then bake.

Lina, is this the very recipe?

Lina, sun, thank you! Wait a few recipes from the branch about PP threw over to me. I saw and remembered the fact that you recommend taking 300 g of flour, because I trust you completely on all matters. I will do everything as you wrote.

Sveta, consider that the one with minor changes (adjustments). Only I had already baked this focaccia, it was first given for MV Steba, and I put it in the oven. And everything was very tasty, but not for long ...

can it be transplanted?

Svetlana, I think in the spring it is possible. Yes, I have only one bush, but a very large height of almost 2m and a diameter of about a meter. I also want to share it. You can not dig it out, just open it with a shovel. This is how I distribute my peonies. You should have seen how I plant them, as if twisting my finger at my temple. No holes, nothing. In the grass turf, at the edge of the lawn along the path with a bayonet shovel, I make a gap, insert the roots there, push back and that's it. Bloom the next year.

[Linadoc]

Linadoc, Thank you! I copied it to a computer so that it was always at hand
Veronica, Thank you! And I bake everything in the oven with water, I've got used to it. I have only x \ n for baking, no more specials. techniques

I went to bed ... I cover myself with a blanket and think about my worthlessness
well you give ...

[Irina]

Irina, peonies - Super !! I dream of such. Before, under the window of my grandmother, such a bush always grew.
_____________
Very good (this is about asparagus), so I'll dig it up for myself in the spring, hurray!

Generally the recipe focacci here... Just empirically, I determined that in Princesse it is best to make 250-300g of flour, pizza and pies from 250g of flour, and cakes and focaccia from 300g.
Gal, I have nasturtium planted everywhere - in flowerpots and flower beds in the country, in flowerpots and boxes on the balcony in Moscow, because I use it as beauty and in food, and now flowers (dried) in tea.

Galina, well, quickly took her head out from under the blanket! Worthlessness ... Some of your poems are worth something! And poets, after all, they are delicate, ethereal creatures, that is, they rarely sink to earthly labors such as kitchen and shovel digging ...

I went to bed ... I cover myself with a blanket and think about my worthlessness
well you give ...

Checkmark, wait ... And pat on the head? A bedtime story? Well, what are you worthless ?! Very even "kchemnaya" - who will tell us all sorts of seed subtleties? Take your computer under the blanket and we will continue to communicate!