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dynamic property WPGO_Plugins\Simple_Sitemap\Settings_Welcome::$utility is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/plugin-admin-pages/class-settings-welcome.php on line 33 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Settings_Welcome::$welcome_slug is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/plugin-admin-pages/class-settings-welcome.php on line 38 Deprecated: Creation of dynamic property WPGO_Plugins\Plugin_Framework\Upgrade_FW::$custom_plugin_data is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/api/classes/upgrade.php on line 17 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Custom_Sitemap_Endpoints::$rest_api_namespace is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/shared/rest-api-endpoints.php on line 25 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/mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/aio-favicon-frontend.php on line 30 Category: Uncategorized - fleursvegankitchen1

Strawberry jamGem de capsuniAardbeienjamMarmellata di fragole

gem capsuni2

1 kg strawberries
400 g raw sugar
juice of 1/2 lemon

Wash the strawberries, remove the leaves and drain well. Cut each strawberry in 2 or 4 (depending on how big they are).

Place the strawberries with the sugar in a saucepan of stainless steel or enamel, cover with a lid and simmer until the sugar has dissolved. Stir occasionally.

When the sugar has dissolved turn the  heat high and simmer for approx. 1 hour, uncovered, stirring often .

Check the consistency of jam by putting a little bit of jam on a saucer and letting it cool. If it is still too soft  (if it slides about as a liquid) continue cooking until you get a jam consistency, testing every 4-5 minutes because at the end it thickens  very fast.

Finally add the lemon juice and give it a boil.

Wash the glass jars  well, then put them in the oven to dry and sterilize them (at about 100 C).

Let the jam slightly cool (not too much) then pour it into the hot jars. Cover with a lid while still hot, label and store in a cool, dark cupboard for up to a year.gem capsuni2

1 kg capsuni
400 g zahar brut
zeama de la 1/2 lamaie

Se spala capsunile, se taie coditele si se scrug bine intr-o strecuratoare. Se taie fiecare capsuna in 2 sau 4 (depinde cat de mari sunt).

Se pun capsunile impreuna cu zaharul intr-o cratita de inox sau email, se acopera cu un capac si se  fierb la foc mic pana cand zaharul s-a topit. Se amesteca din cand in cand.

Cand zaharul s-a topit se da focul mare si se fierbe aprox. 1 ora, neacoperita, amestecand des ca sa nu se prinda.

Se verifica consistenta gemului punand o lingurita de gem pe o farfurioara si lasandu-l sa se raceasca. Daca este inca prea moale (lasa zeama imprejur) se continua fierberea pana cand obtinem consistenta unui gem, verificandu-se consistenta la fiecare 4-5 minute caci la final se ingroasa foarte repede.

La final se adauga zeama de lamaie si se mai da un clocot.

Borcanele se spala bine apoi se usuca si se sterilizeaza in cuptor ( la o temperatura de aprox. 100 C).

Se lasa gemul putin la racit (nu prea mult) apoi se toarna in borcanele fierbinti.

Se inchide fiecare borcan cu un capac (sau celofan) cat sunt inca calde, se eticheteaza si se pastreaza, la loc intunecat si racoros, timp de un an.gem capsuni2gem capsuni2

1 kg di fragole
400 g di zucchero di canna grezzo
il succo di 1/2 limone
Lavate le fragole, togliete le foglie e scolate bene. Tagliate ogni fragola in 2 o 4 parti (a seconda di quanto sono grandi).
Mettete le fragole con lo zucchero in un tegame di acciaio inossidabile o di smalto, coprite con un coperchio e cuocete a fuoco lento, finché lo zucchero non si sia sciolto. Mescolate di tanto in tanto.
Quando lo zucchero si è sciolto, alzate la fiamma e fate sobbollire per circa 1 ora, senza coperchio, mescolando spesso.
Controllate la consistenza della marmellata, appoggiando un pochino di marmellata sopra un piattino e lasciandola raffreddare. Se risulta ancora troppo morbida (se scivola sui bordi come un liquido) continuate a cuocere fino a che non otterrete la consistenza della marmellata, controllando ogni 4-5 minuti perché alla fine si rapprende molto velocemente.
Infine aggiungete il succo di limone e portate ad ebollizione.
Lavate bene i barattoli di vetro, quindi infornateli per asciugarli e sterilizzarli (a circa 100 C).
Fate raffreddare un po’ la marmellata (non troppo), quindi versatela nei barattoli bollenti.
Coprite con un coperchio mentre sono ancora molto caldi, etichettateli e riponeteli in  una credenza al fresco e al buio. La marmellata può essere conservata fino ad un anno.




Soy milk Lapte de soia Soja melkLatte di soia

lapte soia4

For approx. 1.5 l soy milk:

1 cup soy beans
6 cups water
a pinch of salt

Soak the soybeans overnight (10-16 hours).

Wash and rub the soybeans between the hands to remove the shells as much as possible.

Put them in the blender with 3 cups of water.

Blend for about 2 minutes until smooth.

Pour the soybean mixture into the cheesecloth and hold over the pot. Squeeze out as much liquid as you can.

The pulp, okara, can be used in other recipes and must be cooked.

Add  3 more cups of water and a pinch of salt to the soy milk.

Bring to a boil  on high heat then cook it on  low heat for approx. 15 minutes. Stir occasionally and remove the foam.

Finally you can add different flavors to your taste.

Keep it up to  3 days in the refrigerator.lapte soia4

Pentru aprox. 1,5 l lapte de soia:

1 cana boabe de soia
6 cani apa
un varf de cutit de sare

Boabele de soia se lasa la inmuiat peste noapte (10-16 ore).

Se spala si se freaca intre maini pentru a se indeparta cojile pe cat de mult posibil.

Se pun in blender impreuna cu 3 cani de apa.

Se mixeaza timp de aprox. 2 minute pana cand se obtine o pasta fina.

Se toarna intr-un tifon, se prind capetele tifonului si se preseaza pana cand tot lichidul s-a scurs.

Pasta obtinuta, okara, se poate folosi in alte retete si trebuie preparata termic.

Laptele de soia obtinut prin presare se pune intr-o oala, se mai adauga inca 3 cani de apa si varful de cutit de sare.

Se pune la fiert ,la foc mare, pana da in clocot apoi se da focul mic si se fierbe timp de aprox. 15 minute. Se amesteca din cand in cand si se indeparteaza spuma.

La final se pot adauga diferite arome in functie de preferinta.

Se pastreaza maxim 3 zile in frigider.lapte soia4lapte soia4

Per ottenere circa 1,5 l di latte di soia:
1 tazza di soia
6 tazze di acqua
un pizzico di sale
Lasciate in ammollo la soia per tutta la notte (10-16 ore).
Sciacquate i fagioli di soia e sfregateli tra le mani per rimuovere la buccia quanto più possibile.
Metteteli in un frullatore assieme a 3 tazze di acqua.
Frullate per circa 2 minuti fino a che non siano amalgamati bene.
Versate il composto di soia sulla stamigna e appoggiatelo sopra il tegame.
Strizzate facendo fuoriuscire quanto più liquido possibile.
La polpa, detta okara, può essere usata in altre ricette e deve essere cotta.
Aggiungete altre 3 tazze di acqua ed un pizzico di sale al latte di soia.
Portate ad ebollizione a fuoco vivace, quindi continuate a cuocere a fiamma bassa per circa 15 minuti. Mescolate di tanto in tanto e togliete la schiuma.
Alla fine potete aggiungere vari aromi a vostro gusto.
Può essere conservato fino a 3 giorni in frigo.




Filo dough basketsCosulete din aluat filoFilodeeg mandjes

filo dough

muffins form

Proceed as in the image below.

Bake at medium heat (175 C) for about 5-7 minutes, until browned.

It can be filled with various salads.

cosulete1aluat pentru placinta

forma pentru briose/muffins

Se procedeaza ca in imaginea de mai jos.

Se coc la foc mediu (175 C) timp de 5-7 minute, pana cand se rumenesc.

Se pot umple cu diferite salate.

cosulete1




Margarine for doughMargarina pentru aluatMargarine voor deegMargarina per impasti

margarina

Margarine for dough

For about 150 g margarine:

1 cup soy milk
2 cups  sunflower oil
a pinch of turmeric  – for color
a pinch of salt

Put the soy milk, salt and the turmeric in a blender. Start the blender and add the oil, little by little, as for mayonnaise. Margarine should have the consistency of thick mayonnaise, otherwise add more oil.

margarina

Margarină pentru aluat

1 cană mică lapte de soia
2 căni mici ulei de floarea soarelui
un varf de cuțit curcuma (turmeric) – pentru culoare
un varf de cuțit sare

Se pun laptele de soia, sarea și curcuma într-un blender. Se pornește blender-ul și se adaugă uleiul, puțin câte puțin, ca pentru maioneză. Margarina trebuie să aibe consistența unei maioneze mai groase, în caz contrar  se mai adaugă puțin ulei.

Se obțin în jur de 150 g margarină.

margarinamargarina

Per circa 150 g di margarina:
 
1 tazza di latte di soia
2 tazze di olio di semi di girasole
1 pizzico di curcuma – per dare colore
un pizzico di sale
Mettete il latte di soia, il sale e la curcuma in un frullatore. Avviate il frullatore ed aggiungete l’olio, poco per volta, come per la maionese.
La margarina dovrebbe avere la consistenza della maionese densa, altrimenti aggiungete più olio.




PolentaMamaligaPolentaPolenta

mamaliga

Polenta

For 4 servings:

500 g cornmeal for polenta
1.5 liters of water
1/2 teaspoon salt

Bring the water to a boil in a heavy large saucepan and add the salt. Sprinkle 2 tablespoons of cornmeal stirring continuously and cook for 1-2 minutes. Gradually whisk in the remaining cornmeal. Reduce the heat to low, cover and cook until the mixture thickens and the cornmeal is tender, stirring often, for about 30 minutes, depending on the quality of the cornmeal (see the instructions on the package).

Serve hot.

mamaliga

Mămăligă

Pentru 4 porții:

500 g mălai
1,5 l apă
sare

Se fierbe apa cu sare și eventual se cerne mălaiul. Cand apa a început să fiarbă se adaugă 2 linguri de mălai, se dă cateva clocote apoi se adaugă restul mălaiului, în ploicică, amestecandu-se continuu pentru a nu se forma cocoloase.

Se fierbe la foc mic și se amestecă foarte des pentru a nu se lipi de cratiță. Se fierbe aproximativ jumătate de ora în funcție de calitatea mălaiului.mamaligamamaliga

Per 4 porzioni:

500 g di farina di mais per polenta
1,5 litri d’acqua
1/2 cucchiaino di sale
 
Portate ad ebollizione l’acqua in un tegame pesante e capiente ed aggiungete il sale. Spargete 2 cucchiai di farina di mais a pioggia, mescolando in continuazione e fate cuocere per 1-2 minuti. Versate gradatamente il resto della farina di mais e mescolate con la frusta. Riducete la fiamma al minimo, coprite e fate cuocere fino a che  il composto non si rapprenda e la farina di mais non si ammorbidisca, mescolando spesso, circa 30 minuta, a seconda della qualità della farina di mais (controllate le istruzioni riportate sulla confezione).

Servite ben calda.
  




PestoSos pestoPesto

30 g pine nuts
50 g basil leaves
2 garlic cloves
2 tablespoons nutritional yeast
50 ml  olive oil
lemon juice (to taste)
salt and pepper

Place all ingredients except the olive oil in a blender, turn the blender on and add the olive oil, little by little, until you get a fine paste.

In the absence of a blender you can use a  garlic/spices mortar.30 g semințe de pin
50 g frunze de busuioc
2 caței de usturoi
2 linguri drojdie inactivă
50 ml ulei de măsline
zeamă de lămaie (dupa gust)
sare, piper

Se pun toate ingredientele, cu excepția uleiului de măsline, într-un blender, se pornește blender-ul  și se adaugă uleiul de măsline puțin cate puțin, ca la prepararea  maionezei, pană cand se obține o pastă fină.

În lipsa unui blender se poate folosi un mortar pentru usturoi/condimente.30 g pijnboompitten
50 g basilicumblaadjes
2 teentjes knoflook
2 eetlepels voedingsgist
50 ml olijfolie
citroensap (naar smaak)
zout en peper

Doe alle ingrediënten, behalve de olijfolie, in een blender, zet de blender aan en voeg de olijfolie toe, beetje bij beetje, tot u een fijne pasta heeft.

U kunt ook een knoflook/kruiden mortel gebruiken.




SeitanSeitanSeitanSeitan

For 2-3 servings:

1 kg flour

warm water

a pinch of salt

In a bowl mix the flour with the salt and add gradually  water until you get a dough as for bread. You can add different spices (not too many otherwise it will break the gluten). Knead the dough for about 5 minutes. Allow  to rest for at least an hour in a warm place.

coca seitan1

Seitan dough

“Wash” the dough under running cold water (in a bowl or colander) until the water is clear (it takes approx. 10-15 minutes).

seitan1

Seitan

The remaining dough after washing (seitan) will be divided and shaped considering  the final use of the seitan or it can be cooked whole and then cut into pieces.

seitan2

Seitan

Cook the seitan  in water with spices (salt, pepper, bay leaves, etc.) for about 30-40 minutes.
Seitan  can also be cooked rolled in a clean kitchen towel/plastic film, tied at the ends.
After cooling remove the towel/plastic film and cut the seitan as desired.

Let it drain well.

Seitan can be used in various dishes.Pentru 2-3 porții:

1 kg făină

apă călduță

sare

Se face o cocă ca pentru paine. În acest stadiu se pot adăuga diferite condimente în funcție de destinatie. Se lasă o oră să dospească la un loc calduț.

coca seitan1

Cocă seitan

Se “spală” coca sub jet de apă rece (într-un caston sau strecurătoare) pană apa iese limpede (durează aprox. 10-15 minute).

seitan1

Seitan

Coca ramasă dupa spălare (seitanul) va fi împărțită și  modelată în funcție de destinație sau se fierbe bucata întreagă (seitanul se poate folosi în orice rețetă în locul cărnii).

În imaginea alăturată a fost folosit pentru snițele.

seitan2

Seitan

Bucățile de seitan obținute vor fi fierte în apă cu condimente (sare, boabe de piper, oregano, busuioc, frunze de dafin etc) aprox. 30- 40 minute.
Se lasă să se scurgă bine.
Seitanul mai poate fiert si rulat într-un servet curat de bucătarie/folie de plastic și legat la capete.  După răcire poate fi tăiat în bucați  sau tocat în functie  de mărimea  dorită.

Voor 2-3 porties:

1 kg bloem
warm water
zout

Maak een deeg zoals voor brood. In dit stadium kunt u verschillende kruiden, afhankelijk van de bestemming van de seitan, toevoegen (paprikapoeder, uipoeder, knooflokpoeder enz). Voor een donkere kleur kunt u een beetje carobe poeder toevoegen.

Laat de deeg een uur rusten op een warme plek.

coca seitan1

Seitan deeg

Was de deeg onder stromend koud water (in een kom of vergiet) tot het water helder wordt (het duurt ca.. 10-15 minuten).

seitan1

Seitan

Laat de seitan goed afgieten.

Snijd de seitan in stukjes in de de gewenste vorm   (de seitan kunt u gebruiken in elk recept in plaats van vlees).

In de afbeelding hieronder  werd de seitan gebruikt voor schnitzels.

seitan2

Seitan

Vervolgens kook  de seitan stukjes in water met kruiden (zout, peper, oregano, basilicum, laurierbladeren, enz.) Ca. 30-40 minuten.
Laat ze goed uitlekken.
De seitan kan ook in het geheel gekookt worden. Na afkoeling wordt het gesneden afhankelijk van de gewenste grootte.Per 2-3 porzioni:

1kg di farina

acqua calda

un pizzico di sale

In una ciotola, mescolate la farina con il sale ed aggiungete l’acqua gradualmente, fino ad ottenere un impasto come per il pane. A questo punto potete aggiungere vari tipi di spezie (non troppe, altrimenti rischiate di rompere il glutine). Lavorate la pasta per circa 5 minuti. Lasciate riposare almeno un’ora in un posto caldo.

coca seitan1

“Lavate” la pasta in acqua corrente fredda (in una ciotola o in un colino), fino a che l’acqua Jon sia limpida (occorrono 10-15 minuti, approssimativamente).

seitan1

Potete dividere e dare forma alla pasta rimasta dopo il lavaggio (seitan), a seconda dell’uso che volete fare del seitan, oppure potete cuocerla intera e tagliarla a pezzi dopo la cottura.

seitan2

Cuocete il seitan in acqua con le spezie ( sale, pepe, foglie d’alloro etc.) per circa 30-40 minuti.
Il seitan può anche essere cotto arrotolato in un canovaccio pulito/pellicola di plastica, annodati alle estremità.

Dopo aver fatto raffreddare, rimuovete il canovaccio/la pellicola di plastica e tagliate il seitan come preferite.

Lasciate scolare bene.

Il seitan può essere usato per realizzare vari piatti.




Vegan mayonnaiseMaioneza veganaVegan mayonaiseMaionese vegan

maioneza1

Vegan mayonnaise

1 measure (according to desired amount) unsweetened soy milk

2 measures oil (1 ½ parts sunflower oil,  ½ part olive oil)

1 ½ teaspoon mustard

the juice from 1 lemon

salt, to taste

Place the soy milk in the blender, turn the blender on and slowly add the oil until it has the consistency of mayonnaise, if not add more oil.

Finally  add the mustard, lemon juice and the salt.

maioneza_vegana2

Vegan mayonnaise

maioneza1

Maioneza vegana

1 măsură (cană/cănuță în funcție de cantitatea dorită) lapte de soia neîndulcit

2 măsuri ulei (1 ½  părti floarea soarelui,  ½  parte ulei de măsline)

1 ½ linguriță muștar

zeamă de la ½ lămaie

sare

Se pune laptele de soia în blender, se pornește blender-ul și se adaugă uleiul încet-încet pană totul capătă consistența unei maioneze, dacă nu s-a îngroșat destul  se mai adaugă ulei. La sfarșit se adaugă muștarul, zeama de lămaie și  sarea.

maioneza_vegana2

Maioneza vegana

maioneza1

Vegan mayonaise

1 cup  ongezoete sojamelk

2 cups olie (1 ½  zonnebloemolie,  ½ olijfolie)

1 ½ tl mosterd

sap van ½ citroen

zout

Doe de soja melk in de blender, zet de blender aan en voeg, beetje bij beetje, de olie  toe totdat het de consistentie van mayonaise krijgt, voeg eventueel  meer olie toe. Als laaste voeg de mosterd, citroensap en zout toe.

maioneza_vegana2

Vegan mayonaise

maioneza1

1 parte (a seconda della quantità che si desidera ottenere) di latte di soia senza zuccheri aggiunti
2 parti di olio (1 1/2 parti di olio di semi di girasole, 1/2 parte di olio d’oliva)
1 1/2 cucchiaini di senape
il succo di un limone
sale, a piacere
Mettete il latte di soia nel frullatore, accendetelo e aggiungete l’olio lentamente, fino a che non abbia raggiunto la consistenza della maionese, altrimenti aggiungete altro olio.
Alla fine aggiungete la senape, il succo di limone ed il sale.




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