Recipes with Liquid atamon
The carriers are rinsed and cleaned for stalk and flower. The carriers are divided and the carcasses are partially removed. Put the carriers in cold water gradually. The carcasses are skimmed away as they float on top.
The hybenes are placed in a pan of app
Green beans are dried in a clean dry cloth, ribbes and can be cured whole or sliced.
They sprinkled with salted and stands under the light pressure.
Kept cold and dry.
Tips:
Wax beans are not suited to salting.
Swept Rowan berries and washed, shredded apples warmed slowly with water under the lid and boil until juice comes out. The bog be hung to the draining of the juice bag overnight.
The juice is measured and brought to the boil. Sugar is stirred slowly while t
1. day: Pumpkin clean cut in smaller pieces (approx. 1 ½ cm thick) ingredients for the forlagen mix. There stirred in bed sheet, to the salt is dissolved. Pumpkin strips added in forlagen, be covered for and made cold for approx. 24 hours.
2. day: the piece
The pears washed, peeled off and can shelve the whole. Then, the stem is scraped and the flower is cut away. The pears can split and core are drilled out with a græskarbor or a teaspoon. Sugar, vinegar and water is boiled into a liquid medium, wherein the pear
The detoxified stalks split if they are thick and chop finely. Added in atamonskyllede jars layered with sugar, vanilla and atamon. If the squints with square, made the snug for they coincide.
Jars be uncovered in a warm oven at 125 degrees C for about 2 ho
The cleaned berries pour with boiling water over to cover the berries. The berries are given a rehash so that the bursts. Allow to stand until the next day when the juice is given a rehash and poured over berries again. Stands for the next day, after which the
The juice of the berries are cooked and strained. The juice is measured and brought to the boil. Sugar is stirred slowly boil soft Gel in. 5-8 min. to the drops fall heavily from the spoon.
The gel lightly, add Atamon and pour in jelly glass that closes the
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