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Apple nectar

Apple nectar


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something cool and made for the first time. I hope you like it ......

  • 3 and a half liters of water
  • 1 kg of sugar
  • a little cinnamon
  • juice from 2 lemons

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Apple nectar:

Peel the apples,

meanwhile we boil the sugar water,

when the water has started to boil and the sugar has melted, add the diced apples and let them boil for about 20-30 minutes until they are left on the bottom of the pot or check with a toothpick to see if they have softened.

we take out the apples and pass them with half of the juice obtained after which we mix the passed amount with the remaining juice,

at the end we add cinnamon and lemon juice!


Cherry nectar is tasty and healthy. You can consume it as it is, diluted with water or you can use it in cake recipes.

Wash the cherries well and remove the seeds and then mix them well with a blender. Add water and sugar to the puree obtained and cook for about 20 minutes.

Stir from time to time and remove the foam formed.

Pour the hot nectar into the heated jars, then staple it. Heat the jars until they cool. You can wrap them in some beds to hold them better.


Tips & Warnings Cherry nectar has many vitamins and can be consumed as is or diluted with mineral water.

Cherry nectar can be used in creams or cakes, they come out very good or are served diluted with mineral water, thus replacing commercial juices.

A seed remover from the Kitchen shop would be useful for this recipe.


Quince (and apple) nectar

Nectar. 1. Liquid secreted by the nectar glands of plants and which, collected by bees, is transformed into honey. 2. (In Greek mythology) The drink of the gods that made those who tasted it immortal. Wonderful, delicious drink. 3. Drink prepared based on natural juice extracted from fruits. (according to dexonline.ro).

I'm sure you've drunk nectar on various occasions. You can also buy it from grocery stores. But not all nectar products are, in fact, 100% natural, most of them are made with water or syrup and concentrates or fruit pulp.

I suggest you make nectar yourself, at home. It is not a difficult recipe and I guarantee that you will get a super good product.

It can be made from any kind of fleshy fruit. I prefer quinces, apples and pears and I do it, most of the time, combining the fruits between them. The quince aroma is super!

The steps are easy. For a consistent amount you will need a large, roomy pot. In the recipe below I used a 20 kilogram pot.

Wash the fruits thoroughly. Cut them and discard the stalks and seeds, keeping only the pulp, with the peel. Basically, just leave what is healthy. Be careful with quinces, because they are stronger and you need to be careful when cleaning them.

Cut the fruit into suitable pieces and put them in the pot. Add 8 liters of water.

Put the fire on the sea, on the stove, put the pot on the stove and bring to the boil.

When the water boils, turn the heat to low and continue to boil until the quinces have softened.

Eh, now there are two ways to prepare the juice. Choose the one you prefer.

Option 1. Using a sieve, strain the syrup into another large pot. Add the sugar and put on the stove, over low heat. Stir until the sugar melts. The fruit pulp is passed in a food processor or blender, then mixed with the juice.

Option 2. Add the sugar to the pot and cook for another 5-10 minutes, stirring gently, until the sugar melts. With a blender and muuuuuulta patience, pass the fruit in the pot, until a homogeneous paste is obtained. Be careful not to leave pieces of fruit.

Regardless of the chosen option, after you get the fruit paste, simmer for another 10-15 minutes.

Until the nectar is finished boiling, you must prepare the bottles. About 12 liters of nectar come out of the above composition, so you will need 12 bottles :-).

Wash the bottles well and sterilize them. To sterilize, drain the water bottles and put them in a tray, in the hot oven, for a few minutes, until the water evaporates.

After you have boiled the nectar and the bottles have been sterilized, fill them with nectar. DO NOT remove the bottles from the tray in which you sterilized them. Hot nectar is placed in glass containers that are placed on metal, otherwise you risk breaking the bottles. Put the lids on carefully, so they don't burn.

The oven is still hot, so you can use it to empty the nectar bottles. Put the bottles in a tray, add water about 1-2 cm (if the height of the tray allows) and then put in the oven, on the lowest level, for 20 minutes, at 180 degrees. If you do not want to vacuum them in the oven, you can put them in a pot of water on the stove for 30 minutes. But it will take longer, plus I don't know which pot fits 12 large bottles.

Let the bottles "pull". You will notice that the nectar pulp has risen to the lid of the bottle, while the juice has separated at the bottom. Don't worry. When serving the nectar, shake the bottle well until the contents are homogeneous.


Wash the apples well, peel them and cut them into thicker slices. Caramelize 5-6 tablespoons of caster sugar, then add chopped margarine and mix. Pour the composition into a tray, rotating it until the sauce coats inside. Place the apple slices, sprinkle with lemon juice, sprinkle with cinnamon and place the tray in the preheated oven.

Meanwhile, prepare the tart top with caramelized apples. Make a dough from flour, margarine and a little salt. Knead until you get a crumbly dough, then add 50 ml of cold water gradually, to homogenize it. Shape the dough and form a ball that you can wrap in a plastic wrap and put it in the fridge.

Remove the pan from the oven, cover the apples with the spread dough. Put the container in the oven and keep it for about 20 minutes. When the dessert is ready, take it out of the oven and leave it to cool for 10 minutes, then turn it over on a plate. Garnish with whipped cream when serving.

Prepare if you or Apple pie caramelized when you want to indulge in a fragrant, crunchy and delicious dessert. Serve with tea for the most beautiful days of fasting.


How to make apricot nectar

First of all, we must remind you of some of the benefits of apricots, which will convince you to eat as many quantities of this summer fruit as possible. They are low in calories, high in fiber and satisfy your craving for sweets, keeping you away from dangerous snacks. They are full of vitamin A, which you probably know helps your eyesight. In fact, from just 5 apricots you get 50% of the recommended daily dose of vitamin A. They are also rich in potassium, a mineral that helps balance body fluids, helps muscle function and regulates the pulse. The same portion of apricots contains 10% of the recommended daily dose of potassium.

Therefore, apricot nectar is not only delicious, but also very healthy. If you prepare it at home, you will avoid ingesting all preservatives, dyes and additives present in commercial products. To get the best apricot nectar, be sure to buy well-ripened fruit with a strong smell. Even if they are not very soft, it is still better than being green.

Ingredient:

- 1 kg of well-ripened apricots

- 1 tablespoon of lemon juice

- a little vanilla essence (optional).

Method of preparation:

1. Wash the fruits well and peel them, then boil them for 5 minutes. Pass them through a sieve or a piece of gauze so that all the juice comes out of them and a little pulp. You can put the remaining puree aside and eat it as a healthy snack. Add the sugar and lemon juice to the squeezed juice and simmer for another 15 minutes. At the end, add the vanilla essence.

2. Pour the nectar into jars (about a liter and a half will come out) tightly closed and leave it to cool, then put them in the fridge. Because it is a natural product, made without preservatives, apricot nectar must be consumed within a few days, so we do not recommend you to make very large quantities if you only drink from it.

Apricot nectar it can be drunk as such, from the fridge, or added to various summer cocktails, which are more or less appetizing.


Recipe 2: festive apple juice, flavored with cinnamon and nutmeg

The best recipes are those that we can easily prepare, from minimal ingredients, that we already have around the house or are easily accessible.

Any dish, no matter how simple, can be turned into a delicacy if we know how to add the right spices or spices. A good example of this is this recipe for apple juice with cinnamon and nutmeg. All you need is apple juice, brown sugar, citrus and spices.

It is a traditional holiday drink that can be enjoyed by the whole family. It can be prepared in summer, not only in the cold season, and eaten cold or with a few ice cubes.

How to prepare apple juice with cinnamon and nutmeg - recipe

Total cooking time: 20 d minutes

ingredients

  • 4 cups apple juice
  • 1 cup water
  • ½ cup of brown sugar
  • ½ lemon
  • 1 cinnamon stick
  • ¼ teaspoon of ground nutmeg

Method of preparation

In order to obtain a healthy and nutritious drink, it is advisable to prepare apple juice at home, using a juicer or a blender / food processor. If you do not have such a device at home, buy an apple juice with a high concentration of fruit and as little sugar and additives as possible.

Put the apple juice in a saucepan on the fire. Add brown sugar, cinnamon stick and nutmeg. When it starts to boil, turn the heat to low and let it simmer for 10 minutes. Strain and add freshly squeezed lemon juice.

Pour the juice into glasses and decorate them with lemon slices. If it's hot outside, let the juice cool, then add a few ice cubes to the glasses. This way you can enjoy a natural and healthy apple juice. Delicious!

The remaining juice is stored in the refrigerator for up to 4-5 days, in tightly closed bottles.

If you want to turn this juice into an alcoholic beverage, add a little brandy or bourbon (whiskey) to the juice.

If you prefer a richer drink, use apple cider instead of apple juice. Cider can be purchased from stores, but is harder to find outside the fall season.

If you want to prepare this recipe in larger quantities, for a party or other special event, increase the amounts of ingredients and use a larger pan.


Coconut nectar

In a world where refined sugar is present in almost any food or preparation, because if you read the labels carefully you will see that sugar is also a kind of spice, you can hardly get rid of it. Why do I say it's spice? Because it is indispensable, just like salt and pepper in a food.

In Asia I had the most "great" experience: on a plate with a salty dish, ie a main course for lunch, sat 3 tablespoons of refined white sugar that formed a pile as large as the food on the plate. I was amazed when the person put a spoonful of sugar on his plate and continued to put two more spoons of sugar. I counted them and went curiously to the jar to see if it was really sugar. And there was sugar! A nice jar of sugar was among the spices among other jars of chili, soy sauce, garlic and other wonders of Asian cuisine. There is also the sugar syrup that I put in fresh fruit juices, and there are a few other spoons of sugar that you don't see when I cook you, and if it's too hot, I warmly recommend the sugar.

If I cook with sugar, I do it less and less often and I choose sources as far as possible from the refined one: crystallized molasses that makes a meringue as strong as refined sugar (I made it for brownie), coconut sugar, coconut nectar, Date syrup and wonderful bananas, but for a limited number of dishes.

Among the sources of sweeteners listed we mentioned coconut nectar, which is totally different from agave or maple syrup. Coconut flower nectar, because coconut palm flowers are the supplier of nectar, is a sweet syrup, with a caramel hue, but slightly citrusy, incredibly good.

Coconut nectar should be raw, you should read the label when you buy it, because immediately after harvesting it is heated to stop its fermentation. That milky white liquid harvested from coconut flowers becomes caramel-colored or even darker, like amber, when processed at temperatures of up to 43 ° C.

Raw coconut nectar contains a number of nutrients: iron, potassium, magnesium and zinc, is low in fructose, only 10%, and this puts it on a lower glycemic index scale of only 35, is rich in amino acids and has no coconut taste, as you might expect.


Peter's nectar

Peter's nectar

As we have pears this year, I never said to prepare a few bottles with Peter's nectar. I recommend you try this nectar is a very refreshing and delicious drink. Browse the section with Beverage , where you will find other interesting recipes.

Ingredient Nectar de Pere:

5 kg pear
2 lemons (or 1 lemon and 1 teaspoon lemon salt)
sugar to taste
the water

Preparation of Pear Nectar :
The pears are washed, cut into quarters and the seeds are removed. Then put them in a pot in which we put water with lemon juice (or lemon salt, 1 teaspoon) so that they do not oxidize until we finish cleaning and cutting the pears. After we have finished cutting the pears, we put them in another bowl, add cold water so that the fruits are slightly covered and add the squeezed juice from 1 lemon.

Boil until the pears are soft. Remove, leave to cool and put them through the tomato chopper or the food processor. The obtained paste is put back in the water in which they boiled the pears. Add more water (each one adds as much water as the nectar wants to be), sugar to taste and let it boil for about 10 minutes.

Now we have 2 alternatives.
Turn off the heat and add 1 teaspoon of preservative and then pour the nectar into bottles and then put them between the beds to dry.

We stop the fire, we put the nectar in bottles and then we put them to sterilize in a water bath for 20 minutes from when the water boils and then we put the nectar bottles between the beds until the next day.


  1. Wash the peaches under running water, then remove the seeds.
  2. Place the peaches in the food processor (I chose to process them in a blender)
  3. Add water.
  4. Start the blender and mix everything until you get a very fine paste (20 sec. In my case).
  5. Pour the pasta obtained in the pot that will go on the fire in a few minutes.
  6. Add the sugar, mix gently for homogenization and place the bowl on the fire.
  7. Boil the composition for about 5 minutes, or until it thickens slightly, stirring constantly, so as not to stick to the pot.
  8. Peach nectar is ready and immediately poured into sterilized bottles.
  9. Close the bottles tightly, then boil for another 7-10 minutes. on the steam bath.
  10. The bottles of peach nectar are left to cool slowly in beds, then transferred to the pantry.

How to prepare this peach nectar is in video form, I invite you to watch it and subscribe to my channel, to be up to date with my news!

If you like this peach nectar recipe, feel free to give it 5 stars (click on the last star) in the box below and leave me a comment on the blog. Do not forget that you can also share the recipe on social networks, to help those who need it. Thank you!

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Comments:

  1. Wilford

    Congratulations, what the words ..., great idea

  2. Rafiki

    Happens... Such casual concurrence

  3. Kigakora

    where does the world roll?

  4. Derebourne

    I fully share your opinion. There's something about that, and I think it's a great idea.

  5. Anlon

    This is not always the case.

  6. Xanthus

    Well done, you were visited by simply excellent idea



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