New recipes

Vegetable and fruit zacusca

Vegetable and fruit zacusca

This is the last jar for 2013 but also the tastiest

  • 5 kg of eggplant
  • 1 kg carrots
  • 1 kg of zucchini
  • 2 kg tomatoes
  • 1 kg onion
  • 1 kg of peppers
  • 1 cup broth
  • 1 cup oil
  • 2 large and hard pears
  • 2-3 large apples
  • salt
  • pepper

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Vegetable and fruit zacusca:

Finely chop the finely chopped onion in oil, add the washed and cleaned, cleaned carrots and zucchini; after they have softened, add the baked peppers, cleaned and mashed with the blender, broth, mix well with 1 tablespoon of salt and pepper to taste, then add the peeled fruits and put on a small grater and finally the ripe eggplant, well drained and past; mix, add 1 cup of water and leave the dish in the oven until it drops; we add the zacusca to taste, then we put it in jars that we boil for 1 hour and then we store them in the pantry.

Tips sites

1

I advise you not to season too much even if you eat more spicy, because the fruit aroma is no longer felt


Vegetable and fruit zacusca - Recipes

The vegetables are very tasty and nutritious. There is no vegetable that I do not like, rather I could say that there are many kinds of meat that I do not like. That's why I often make vegetable soups or broths. I don't have a recipe, I invent.
- a small onion, finely chopped
- 3 cloves of finely chopped garlic
- 4 tomatoes in tomato sauce
- half diced bell peppers
- 100 gr carrots
- 50 gr finely chopped white cabbage
- 5 pieces of Brussels sprouts
- a small half of diced beets
- 100 gr diced celery and parsnips
- 50 gr frozen peas
- a piece of grated ginger
- cheese
- olive oil
- pepper
Cook the onion and garlic and add the rest of the vegetables one at a time. Add 3 liters of water and boil for 30-40 minutes. Add ground pepper and grate cheese on top. Hello!






2 comments:

Very good. and if we remove the cheese it can be a delicious fasting soup.
See you soon!

Hi Maria, you're right, no carnival is a delicacy of fasting, in my view, at least.
I greet you with friendship. Lop


Eggplant and pepper zacusca

ingredients

  • 3 kg of eggplant
  • 1 kg of bell peppers
  • 2 kg of donuts
  • 1 kg of onions
  • 1 liter of tomato juice
  • 700 ml of oil
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 2 tablespoons honey

Eggplants and peppers must be cooked beforehand, either on the stove, in the oven or on the grill. To clean them more easily, they should be kept in a pot under the lid, to soften the skin. Peel a squash, grate it and squeeze the juice. The peppers are cleaned of stalks and seeds.

After the vegetables have drained well, chop them finely, by hand, or on a food processor.

Put the onion to harden in oil. Then add the other chopped vegetables. Put the tomato juice, bay leaves and peppercorns. After 50 minutes, the zacusca should be lowered and finished. Taste the salt and add honey.

Transfer to sterilized jars while hot. Put the lids on and turn them upside down. Cover them with thick blankets and move the tray to a safe place in the house.

Allow them to cool freely until the next day. Then store in the pantry and take out a jar as needed, especially on fasting day.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


5 steps for perfect mornings

I strongly believe that every meal should leave us with a smile on our face and create a positive atmosphere inside.

I remembered this morning the moments when I was working in the corporate, when I woke up 20 minutes before I ran out the door, with the coffee in a portable cup and my sleepy eyes.

Since then, a lot has changed in my life, I started my own business and I do what I am passionate about: yoga and nutrition.

One of the positive effects of yoga practice is the increased ease in changing our negative habits into positive actions.

We gain knowledge and by putting it into action we gain wisdom, so that it is easier for us to do the right thing at the right time.

I wanted to share with you 5 steps you can apply to start each morning in a positive tone:


Zacusca with pumpkin and mushrooms

Recipe of zucchini and mushroom zacusca as of today, it doesn't differ much from the other zacusca recipes on the blog. The preparation method is the same and only the ingredients, their proportion differs. As I had just come from shopping with a 500 gram casserole of mushrooms, taken at a reduced price, I decided to use them to make a zacusca.

Last winter I had many meals saved by the jars of zacusca from the pantry and of all of them I liked the most stew with mushrooms. So I said to repeat the experience but in a different way. I also took advantage of the generosity of my mother's friend who had just sent us a fairly large amount of frozen pumpkins, we already had onions in the pantry and we went to work doing zucchini and mushroom zacusca from today.

Even if I capitalized / used the frozen pumpkins received as a gift, you can make this zacusca with pumpkins and mushrooms using fresh pumpkins, as they are still plentiful in markets and supermarkets.

  • 550 grams of carrots
  • 500 grams of pepper
  • 750 grams of onions
  • 1 kilogram of pumpkin
  • 500 grams of mushrooms
  • 250 ml oil
  • 450 ml of tomato juice
  • 100 ml water
  • salt, pepper to taste

Zacusca recipe with zucchini and mushrooms

  • Peel a squash, grate it and squeeze the juice.
  • We wash and clean the peppers and onions and cut them into cubes as small as possible.
  • We clean the mushrooms and cut them, as well, into small cubes.
  • Put a tablespoon of oil in a pan and when it is hot add the chopped mushrooms. Let it decrease until the juice left decreases
  • Separately, we do the same with the sweets.
  • Put the rest of the oil in a large pot and heat it.

See below how to make donut or pepper paste
Subscribe to the Youtube channel too!
Click on the bell for notifications!

  • Add the onion over it and heat it for a minute, then add 100 ml of water and let it cook for ten minutes (until the water drops and the onion cooks without frying it & # 8211 we practically suffocate it).
  • Add the carrot and let it cook, over medium heat, for ten minutes together with the onion, then add the peppers.
  • Put the pre-cooked mushrooms and squash on top and let them cook together until the juice decreases, at which point we put the broth, adjust the salt and pepper taste and let it cook for another 10-15 minutes.
  • We put the zacusca, as hot as it is, in the previously sterilized jars (proceeding as we would show in the bean zacusca recipe & # 8211 see here how).
  • We close with the lids, cover with a blanket and let it cool slowly, at room temperature, until the next day, after which we put the jars to keep on the shelf in the pantry.


Lotex General Srl - Vasluianca Romanian Vegetable and Fruit Products

Produced according to traditional recipes, only good for a delicious cake
Juice obtained naturally by squeezing fresh fruit, an important part of the diet.
Produced according to a traditional recipe, made from whole fruits.

FAT PEPPER COOKED IN VINEGAR
CHICKEN FAT PEPPER
ARDEI KAPIA IN OTET
TAPAT PEPPER
PEPPERS IN TOMATO JUICE
FAT PEPPER WITH CABBAGE
BULION 18 GR. BRIX
CUCUMBERS IN VINEGAR
CUCUMBERS SLICED IN VINEGAR
APRIS COMPOT
PLUM COMPOT
GRAPE COMPOT
BLUEBERRY SWEET
PEACH JAM
BLACK CURRANTS SWEET
BLACKBERRY SWEET
BLACKBERRY AND BLUEBERRY SWEET
SOUR CHERRY JAM
BEATEN BEANS
CAIS GEM
QUINCE JAM
GEM OF GUTS AND APPLES
MARINATED GOGOSARI
GOGOSARI IN VETET
PLUM JAM
CHERRY GEM
GRATED APPLES
PLUM MAGICIAN
PLUM MAGIC WITH WALNUTS
TOMATOES IN BULL
PAST TOMATOES
SALAD OF RAW VEGETABLES
CHERRY SYRUP
NATURAL APPLE JUICE
NATURAL APPLE AND BEET JUICE
NATURAL BEET JUICE
BEET AND HREAN SALAD
BEET SALAD AND HREAN CUBES
RED CABBAGE SALAD
EGGPLANT SALAD
EGGPLANT AND PEPPER SALAD IN TOMATO JUICE
RELATED TOPPING
CABBAGE LEAVES
PICKLED CABBAGE
EGGPLANT ZACUSCA

Phone: +40 742 258 228
Location: Vaslui, Vaslui
Address: Str. Ștefan cel Mare, Nr. 273
E-mail: [email protected]
Web: www.vasluianca.ro

Food Guide

Ghidul Agroalimentar SRL
Phone: 0736 016 501
Phone: 0767 815 194
Fax: 031 411 81 66

Copyright & copy 2010 Food Guide
Programming & Design & SEO by Blumenthal
All rights reserved.


EGGPLANT and CARROT ZACUSCA for winter (recipe + benefits)

Eggplant zacusca is a delicacy that housewives prepare every year. Most follow a traditional recipe, inherited from the family.

However, the recipe can be improved or modified according to the taste or possibility of each one, adding various spices and types of peppers.

Eggplant and carrot zacusca

The variant we propose in this article contains carrot, which gives more sweetness and flavor.

Eggplants contain significant amounts of vitamins, minerals, fiber and antioxidants. In addition, they have very few calories. contain manganese, folic acid (vitamin B9), potassium, vitamin K. and C vitamin.

However, the most important eggplant compounds are antioxidants. They protect the body from damage caused by free radicals. Foods rich in antioxidants can protect us from cancer, cardiovascular disease and other chronic diseases.

The class is highlighted anthocyanins, of which the most important is nasunina.

Eating eggplant helps blood sugar control, to prevent heart disease and cancer, as well as at weight loss.

Eggplant zacusca with carrot - recipe

From the given ingredients results about 5 jars of 375 grams.

• 600 g of ripe and peeled eggplants
• 400 g of peeled carrots
• 350 g of peppers baked and peeled
• 250 g of peeled onions
• 40 ml of oil
• 1 clove of garlic
• 2 bay leaves
• 250 g of broth
• 1 teaspoon ground cumin
• salt and pepper to taste

If you want the zacusca to have a perfect taste, cook the vegetables. You can use the grill, oven or hob for this purpose. Prick the eggplant with a toothpick and bake them on all sides.

After they are baked, let them drain in a strainer with large holes.

Put the baked peppers in a covered bowl and leave for a few minutes to soften and become easier to clean.

Wash the carrots, grate them and chop the onions and peppers as little as possible. Finely chop the eggplants.

Heat the oil in a large, thick-walled saucepan and first fry the onion with the garlic and carrot. Add a little salt and put the lid on. Leave for about 10-15 minutes to soften the carrot.

Then add the chopped peppers and eggplant, broth and bay leaves. Simmer everything for 15-20 minutes.

If the zacusca is too thick, add a little hot water while it boils.

Add salt and pepper and taste.

Prepare the jars, sterilizing them and placing them in a metal tray. Pour the hot zacusca into jars and tighten the lids tightly.

Then place the tray in the preheated oven at 150 ° C for 20 minutes. Turn off the heat and let the jars cool in the oven at will. It is kept in the pantry, and after opening, the jars are kept cold in the refrigerator and consumed as soon as possible.

Sources:

1. Healthline, 7 Surprising Health Benefits of Eggplants: https://www.healthline.com/nutrition/eggplant-benefits

2. Laura Laurențiu, Eggplant and carrot zacusca: https://www.retetecalamama.ro/retete-culinare/conserve/zacusca-de-vinete-si-morcovi.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Carrot, couscous and turkey puree for babies from 10 months

At the age of 10 months, the baby has already introduced turkey meat and gluten-free cereals, so we can try to combine the couscous and carrot puree with the meat. This recipe is rich in nutrients and consistency and as such can be offered as the only dish at lunch. Ingredients mashed carrots, couscous and turkey breast from 10 months: 50 grams of turkey breast [& hellip]


About us

LegumeDeTara is a small family business founded 8 years ago in Albota, Argeș County, just a few kilometers from Pitești. We grow vegetables as our parents and grandparents taught us, without chemical fertilizers or pesticides. We offer them love, water and. daily care. In return, they provide us with healthy food for ourselves and our customers. For their harmonious development we use only natural fertilizer from animals (mranita) or macerated from plants (nettle, garlic, hot peppers).

Our vegetables vary depending on the season, from onions and lettuce, to tomatoes, cucumbers and donuts. We try every season to diversify our range of vegetables and especially to rediscover the Romanian varieties. From the surplus of vegetables over the summer in the fall we prepare delicious preserves. Geta's mother's zacusca is already famous.

Starting with 2017, along with vegetables in our yard, we also raise broilers at a slow pace, with healthy food, but also chickens that give us eggs with a yellow and tasty yolk.

Along with our project we have attracted other families and together with them we can offer you a larger assortment of traditional products prepared at home: cheese and cheese, butter or cream, cookies and bread with mayonnaise, homemade noodles, sausages without E-s , cold pressed oils, Romanian seasonal fruits. We decided to do this, at the request of our customers, customers who wanted to put on the table products from verified and known sources. And we assure you that we check each product separately, test them, consume them as a family and recommend only the products that have passed the test of our meal. Why? Because we are the first customers and only then you.

In the future, we will add other manufacturers to our online grocery store, as we discover them and gain our trust. We will never choose to bring a new product, just for the sake of expanding our product range.

For 2 years we also have a store. You can find it on googlemaps Bacania with stories or at Anton Pann 64 B, Voluntari, Ilfov


- use beetroot, carrots or grated celery, endive, sorrel, avocado or potatoes to prepare the most delicious salads or the most colorful appetizers.

- be more creative and combine vegetables with pieces of white meat, sausages such as ham or bacon. You can enjoy the most delicious salads with beets, oranges and bacon. You can also use br & acircnza and dried fruits, but also fresh fruits for sweet & salty mixtures. For example, you can bet on a citrus and mozzarella salad.


Video: Grøntsager og frugt (December 2021).