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Rosehip paste

Rosehip paste


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Of course, everyone knows the benefits of rosehips. Normally, they could not miss the pantry. Even if I picked rosehips, I dried them for tea, and I made the paste from raw rosehip juice, bought from the market. of fine rosehip to make my own pasta, so I preferred to buy it.


Rosehip paste

Method of preparation: put the pasta to boil until it starts to thicken.

I had a pretty thick one so I didn't have to boil it too much. Add the sugar and continue to simmer until it reaches the desired thickness, in my case 1 hour.

All this time, mix in the pan with a wooden spoon so that the paste does not stick to the bowl. Try if it is thick enough by pouring a tablespoon of pasta on a cold plate and if it does not stretch it is ready. Or pull with your finger on the back of a spoon passed through the paste, if the trace remains clean then it is ready.

Pour hot into clean, dry jars, placed on a stainless steel tray to prevent them from breaking.

Close tightly and keep in the blanket until the next day.

It sits in the pantry, but won't stay there too long. # 8230. It's great for pancakes, donuts, pancakes or why not on a slice of fresh bread.


Cookies with rosehip paste

From rosehips with fine taste and delicate scent, carefully picked from the sunny hills of Vâlcea, rosehip paste from Râureni is prepared according to skillful recipes, kept since grandparents.

Rosehips neither too ripe nor too raw, proportions carefully preserved by our people and skill in preparing the delicious pasta. This is the story of the rosehip paste from Râureni. The velvety texture is given by the well-ripened rosehips in autumn. Each jar preserves the good taste of nature, so that you have in your pantry dear products, from nature.

And because today is Friday, we thought of inspiring you in the kitchen with a recipe with rosehip paste, quick to prepare and very tasty: Cookies with rosehip paste.

You need:

  • Unsalted butter at room temperature
  • Sugar
  • A teaspoon of salt
  • 2 large eggs
  • Flour

How is it prepared:

Take the mixer out of the cupboard and take a large bowl. Pour the butter, sugar and salt and mix well until it becomes a homogeneous, light, creamy mixture. Add the eggs one by one and then mix again. For an aromatic taste, you can add a little vanilla to the composition.

With the mixer set to the lowest speed, mix gently while sprinkling flour, a little at a time. After the ingredients have been homogenized, cover the bowl with plastic wrap and leave them in the fridge for about 1 hour.

Preheat the oven. Take the cookie dough out of the fridge and place it on a kitchen work surface, where you sprinkled a little flour with your fingertips. Using the cake tins or a knife, make the cookies out of the dough. Then leave them in the fridge for another 5 minutes, to get consistency, not to be very soft when you put them in the baking tray.

Take the cookies out of the fridge, make a small hole in the middle and add a teaspoon of rosehip paste. Then place them on a baking tray, put the tray in the oven and leave it until the cookies start to brown. Try them from time to time, and if they are baked properly, you can turn off the oven.

Leave them to cool a bit and then serve them with a cup of rosehip tea, for an intense fruit taste. You can consume them at any time of the day.


They come from rosehips

Well-ripened rose hips, harvested in autumn through October-November, frosted or unbrushed, are washed with dust, if they are clean, they are not washed, so that the wild fermentation yeasts are not removed from them.

They go through the meat grinder, a few, with many very strong seeds, they are harder to pass

To make it easier to put in the jug, the chopped rosehips are gathered by hand in long lumps

The sugar is dissolved, on fire, in 10 l of water, together with the juice of a lemon or with 2 tablespoons of vinegar of 9 degrees (30 ml)

The syrup is boiled for 10 minutes to turn into simple sugars, then it is cooled with the rest of the water and poured over the rosehips, leaving a free space of 10 cm under the neck of the damigene so that the foam that results from fermentation takes place.

Cover the jug well with a fermentation stopper and leave it at a temperature of 18-20 degrees Celsius, so that the wine can ferment for 6-8 weeks or even longer, without any other yeast, only with the wild yeasts in the air.

Stir daily to always mix the boasca (seeds and shells) that come to the surface

When the fermentation is over, the yeast and seeds are left at the bottom and the wine is clarified

Then it is drawn into smaller jugs (filtered through gauze and cotton wool), covered with a fermentation stopper, because the fermentation continues slowly, until the wine clears.

This wine, when it ages (1-2 years), has a vermouth taste and a reddish-brown color


Dried rosehip paste, without boiling - recipe

Take two hands of dried rosehips. Cut each rosehip in half and carefully remove the seeds. If the fruits are raw, leave them to dry for a few weeks, until they become brittle and can be turned into powder.

After removing the seeds from the rose hips, pass them through the electric coffee grinder. You need to get a fine powder.

Put the rosehip powder in a bowl. Add a little apple cider or apple juice to get a consistency similar to sweetness. Let the paste sit for 5 minutes, then add more liquid if needed.

If the rosehip paste is sour and you want it to be sweeter, add honey.

You can also add other ingredients to the pasta, such as cinnamon or clove powder, sea buckthorn powder, ginger powder or turmeric.

Transfer the resulting paste to a glass jar and store it in the refrigerator. It lasts up to 2 weeks without problems. You can freeze it just as well.

Serve rosehip paste on bread, biscuits, or as such, a few teaspoons a day.

It is a delicious way to strengthen your immunity in the cold season and protect you from colds and viruses. You can give this preparation even to children (over 2 years).

That's because rosehips are one of the richest sources of natural vitamin C! And this vitamin acts in the body as a powerful antioxidant.

Packaged rosehip powder can be found on the internet, as well as sea buckthorn powder. It is very healthy and easy to eat or use in recipes.


Electric machine for rosehip paste

Congratulations on your achievement.
A "bridge" - you have to pour the boiled water continuously, little by little - into the funnel - so that the rosehips pass more easily through the car. Cold roses pass through the car much harder.

I would need such a car too! :) [email protected]

Thanks for the congratulations and for the & quotpont & quot. If you put whole rosehips in the funnel, yes, you are right, water must be added continuously. But I can also give you another & quotpont & quot - crush the rosehips and mix well with the water in which they boiled until you get the rosehip paste (with all the seeds) of the consistency of the cream, then put it in the funnel without a drop of water and it will go much easier and faster, of course if the roses are prepared before they cool.
Mr. & quotanonim & quot, I don't know if you have the car from me or not, but I assure you that as I made the car has the highest efficiency if you use it as I said above.

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Rosehip cake

Today we inspire you in the kitchen with something special:rosehip cake. Some good hard muffins, with fragrant ingredients and fluffy dough. Let's see how we prepare them.

You need:
100 g butter
1/2 bottle of vanilla essence
400 g of flour
50 g sugar
1 baking powder
a pinch of salt
2 large eggs
250 g milk
1 jar of rosehip paste from Râureni

How to prepare:

Preheat the oven, then grease the muffin pan with butter. In the bowl of the food processor, mix the flour, sugar and baking powder. Add the butter, eggs and milk and mix again until you get a smooth, homogeneous dough. Take a part of the dough with a wooden spoon and put half of it in each muffin tin. Put them in the oven for a while, until the dough is lightly baked. Don't wait for the copper to take shape, take them out and add one or two teaspoons of rosehip paste. Put the muffins back in the oven and leave them until they penetrate well. Ready! You can serve them with a glass of syrup! Very good.

You can eat our rosehip paste directly from the jar. It's good teaspoon by teaspoon. Yum!

Don't forget to share your impressions with us! And for even more inspiration, subscribe to the blog.


Macese paste

You can choose to make the paste, either by boiling the juice in a single tranche, over low heat, stirring continuously (about 2-3 hours, depending on the consistency of the juice bought), or by following the steps below:

Boil the rosehip juice as soon as you buy it by putting the pot on the fire with a plate under it (on the same day because left in the heat - even at room temperature - it starts to ferment and you have to throw it away).

Boil over low heat until it starts to thicken, taking care to stir almost continuously, because it sticks very easily to the bottom of the pot.

* The juice should decrease by about 20-25% of the initial amount. It took me about 25 minutes from the moment the juice started to boil (my juice was quite thick).

Set aside and leave to stand for 24 hours, in the uncovered bowl, at room temperature, during which time the paste thickens.

the next day, put it back to the boil, also on the stove and over low heat, for another 20-25 minutes from the moment it starts to boil, stirring constantly.

* The juice should decrease by about 20% of the amount left over from the previous day.

Set aside and leave uncovered for another 24 hours.

on the third day add the sugar and simmer, stirring constantly until it reaches the desired thickness (in my case 30 min should have the consistency of Nutella paste).

* You can test for any jam to see if the paste is thick enough, either by pouring a tablespoon of the paste on a cold plate (if it is not spread it is ready), or by dragging your finger on the back of a spoon passed through the paste (if the trace remains clean then it is ready).

Pour hot into clean, dry jars and then place in a tray.

From now on you can proceed in several ways:
-either screw the lids on the jars immediately and put them in a dry strip (between the beds) until the next day
-or leave them 2-3 days without lids, at room temperature, until the paste catches a pojghita on top, then screw the lids
-either screw the lids on the jars immediately and put them in the oven heated to 150 degrees, with the tray completely. Immediately reduce the temperature to 100 degrees and leave the jars in the oven for 25 minutes. Extinguish the fire and leave the jars in the oven until they cool completely (preferably by the next day).

Label and give to the pantry.

It is very good for pancakes, donuts, pancakes, cakes, sauces, etc. but also on a slice of fresh bread.
I recommend you also read the article Macesul from the Food Guide on our website.
You will enjoy a lot of information and you will discover many interesting things.


How to make your own rosehip paste

True. Rosehips contain many vitamins that are difficult to access because of the seeds and fluff in them.

A paste is prepared from rosehips, from which a delicious jam can be obtained.

smart smart
smart
smart smart

The classic method of obtaining it is by soaking the rosehips through a boil and then passing them through a device with a very thick sieve.

This year, I let the rosehips ripen. I noticed that some had soaked. Some were soft right in the tree.

I chose soft rosehips. I gathered them in a blender. I poured water to cover them well. I mixed for a few seconds. Then I turned everything upside down in the sieve gauze.

With both hands I pressed until all the red paste came out.

Next to it, I prepared a bowl of spring water as I washed the leftovers.

I got 500g of pasta out of a cup. Plus two 400 ml jars of rinsing juice.


Rosehip jam (rosehip paste) - with fantastic taste, specific aroma and creamy structure!

Rosehip jam (paste) is very useful. It is recommended for colds and viruses, to strengthen immunity, to increase productivity and for the well-being of the body.

The jam is also beneficial for poor blood circulation, in the complex therapy of kidney disease and as a remedy for diseases of the pancreas.

Besides all, rosehip jam is also very tasty. And in case you don't like the smell of rosehips, you can combine them with any other fruit or berry.

INGREDIENT:

METHOD OF PREPARATION:

1.Wash the rosehips very well and remove the stalks.

2.Put the fruit in an enameled saucepan and pour enough water to cover them with 3 cm.

3. Put the pan on the fire, bring to the boil and simmer over low heat until the fruits are soft. Don't forget to take the foam. If you use soft, well-ripened rosehips, then you can skip this step.

4. Pass the fruit with a wooden pestle, then transfer them to a sieve to drain all the liquid.

5. After that, pass the pulp once more through the sieve to remove the seeds and skin.

6. Get a homogeneous puree in which you pour the drained liquid earlier.

7. Add the sugar and boil the composition until it becomes dense.

8. Divide the jam into small jars and close them tightly.

From this amount of ingredients we obtained 3 small jars. The jam is very dense, with intense taste and silky consistency. If the children do not like the taste of rosehip, you can dilute the jam with a little warm water and thus get a delicious juice that the little ones will enjoy.


Video: DIY:ΤΡΙΑΝΤΑΦΥΛΛΟ ΑΠΟ ΚΟΡΔΕΛΕΣ ΟΡΓΑΝΤΖΑ (July 2022).


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