Hello dear fruits and veggies friends! π₯π πππ
What could be better than harvesting fruits and vegetables from your own garden.
Yesterday I harvested the first plums and the black elder.
Even as a child, I loved these black berries, my siblings and I went by bike to the places where there was the most beautiful and delicious elder, we knew exactly where these places were.
With bulging bags, we came home and were happy when our mother then cooked us the delicious elder and you can imagine that with five hungry children, the pot was eaten empty.
The elderberries were used in folk medicine for constipation, for increased urinary excretion and as a sweat-inducing agent. In addition, the dye is used in the berries for coloring food, but also compote, jam, mus, juices and liqueur can be made from the ripe berries.
High-quality extracts of elderberries have an almost 20-fold proportion of the effective flavonoids and anthocyanins and therefore also have a better effect than aqueous extracts. These extracts are said to have an anti-inflammatory, antibacterial and antiviral effect. In addition, cells are protected from cell toxins - such as free radicals - are described positive effects on the vessel walls and also the adjustment of the eye to the dark is favorably influenced by the faster regeneration of the optic nerve.
The root and the bark of the elderberry are used in kidney and bladder diseases as a diuretic in folk medicine.
Elder
ingredients
- 500 g black elderberries
- 500 g plums
- 250 ml of water
- Birch sugar at will
- apple pectin
preparation
Remove elderberries from the stems and wash in the sieve under running water.
It is best to wear gloves, otherwise your hands will be colored red.
Wash, core and quarter the plums.
Put the elderberries, plums, sugar and water in a saucepan and bring to a boil, simmer the elderberry for about 1 hour until the fruit is soft. to stir occasionally.
The cooked elderberry tastes good with semolina dumplings or Kaiserschmarrn (in Hungarian CsΓ‘szΓ‘rmorzsa, in Czech CΓsaΕskΓ½ trhanec), a refined form of Schmarrns, is a preparation of pancake and is one of the most famous desserts of Austrian cuisine) but also to many other desserts. I opted for a shortbread today.
Shortbread
ingredients
- 220 g whole wheat flour
- 60 g rice flour
- 1/4 tsp salt
- 180 g soft margarine
- 60 g birch sugar
- 3 drops of vanilla flavor
- Sugar to sprinkle
Grease a baking sheet and sprinkle with flour.
Sift the flour, rice flour and salt into a bowl and set aside.
Preparation:
Stir the margarine creamy with a hand mixer for 1 minute in a large bowl. Add sugar and vanilla flavor and whip until light and frothy for 1-2 minutes.
Stir the flour mixture into the margarine with a wooden spoon.
Put the dough on a lightly floured work surface and knead briefly.
Place the dough on top of the prepared baking dish and form with your hands into a flat, round disk (it should be about 5 millimeters thick). Sprinkle the surface with a little sugar and prick several times with a fork.
Bake the shortbread in a preheated oven (170 Β° C circulating air) for about 40 minutes until golden brown. After baking, cut warm into any pieces.
Shortbread is one of the products that has a century-long history. To German, the pastry is called "crusty" or "crispy bread", where it has little to do with bread. Shortbread is arguably one of Scotland's best-known sweets and is one of the island's most popular souvenirs.
I also love this delicate biscuit!
Thanks to @lenasveganliving for this event!
