Matshita Bd-mlt Uj232as Firmware

Portulaca oleracea / Purslane

There are 2000 years that the Persians and the Indians eat the purslane and delight them. Nowadays it is commonly used as a vegetable and greenery in Asia and much of Europe. In Canada, farmers and gardeners probably know very well, but they seldom appreciate their virtues as a vegetable. The iron content of this succulent plant is higher than any other leafy vegetable, with the sole exception of the parsley. Amaranth contains almost as much. Purslane is also rich in vitamin A. This is one of the most abundant delicious and weeds used as a vegetable.

can eat it raw into a salad that combines well with other ingredients. It is used mainly as a cooked vegetable. There are many ways to accommodate him but the simplest is to simmer the leaves washed well (and stems if you wish) 3 to 5 minutes in lightly salted water, and serve with butter or margarine, crispy bacon or with your favorite sauce. Lovers will appreciate the ease of marinade marinate purslane and then it can easily replace the cucumber. Just use your favorite recipe.

can also crush the seeds of purslane into a flour that is mixed with an equal amount of wheat flour used to make bread or muffins. One can also boil the seeds for eating porridge.

Purslane is an invasive weed due to the incredible number of seeds it produces. An ordinary flat provide more than 52 000 seeds during the growing season. This production is continuous and the seeds themselves are able to retain their vitality for many years. In addition, seeds may continue to ripen on the plant even when it was uprooted.

In Central America and in various other parts of the world, purslane is often wind power market and serves as chickens, turkeys and pigs. It also considers that it is an excellent remedy against worms in these animals.

Supreme Purslane Recipe: Makes 2 servings
50 ml / ¼ cup water
500 ml / 2 cups of fresh purslane leaves, washed
30 ml / 2 tsp tablespoon butter or margarine
50 ml / ¼ cup dry white wine
30 ml / 2 tsp tablespoon lemon juice
15 ml / 1 tsp tablespoon Worcestershire sauce Salt and pepper to


taste Bring water to boil, add purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces.
Melt butter or margarine in a heavy pan.
Add purslane, wine, lemon juice and Worcestershire sauce.
Season, heat and serve immediately.

Recipe Chicken Fricassee purslane: Makes 4 servings
125 ml / ½ cup water 1 L
/ 4 cups of fresh purslane leaves, washed 1 small
roasting chicken, cut into pieces
50 ml / ¼ cup olive oil 1 clove garlic
,
chopped 1 small can tomato sauce
125 ml / ½ cup dry white wine
15 ml / 1 tsp tablespoon lemon juice

Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces and set aside.
In a large skillet, brown chicken in oil over low heat for 20 minutes.
Add garlic, purslane and tomato sauce, and cover.
Cook gently for 45 minutes or until chicken is tender.
(Turn the meat once during cooking).
Add wine and lemon juice, mixed together, and cook for 2 minutes additional.
Serve hot.

Recipe Purslane and turkey in Manitoba: Makes 4 servings
500 ml / 2 cups of fresh purslane leaves, washed
15 ml / 1 tsp tablespoon butter or margarine (first number)
625 ml / 2 ½ cup wild rice, uncooked
250 g / ½ lb smoked turkey, sliced thin
30 ml / 2 tsp tablespoon butter or margarine (2nd amount)
30 ml / 2 tsp of flour
50 ml / ¼ cup cream
250 ml / 1 cup chicken broth or turkey
Salt to taste Grated Parmesan


purslane Fry in butter or margarine (first number).
Cook rice according to directions on the package and place it in the bottom of a greased ovenproof dish.
Cover it with sliced turkey, then with purslane.
Melt butter or margarine (2nd amount) in a saucepan, add flour and cook a little.
Add cream, broth and salt and whisk until the sauce becomes thick and creamy. Pour over
purslane and bake at 180C (350F) for 45 minutes.
Sprinkle with Parmesan and serve hot.

recipe baked egg and purslane: makes 3 servings
125 ml / ½ cup
water Pinch of salt
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter
50 ml / ¼ cup onion, chopped 6 eggs

50 ml / ¼ cup
breadcrumbs 125 ml / ½ cup grated cheese
50 ml / ¼ cup of beer

Bring water to a boil, add salt and purslane leaves, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, melt butter, add the purslane and onion and saute until onion is golden.
Place in a dish oven and break eggs over the mixture, one beside the other, being careful not to burst into the yolks.
Mix crumbs and sprinkle on cheese and eggs.
Pour over each egg a little beer and cook over medium heat, 180C (350F) for 20-25 minutes until eggs are cooked but not hard.
Serve immediately.

Recipe fried eggs with purslane: Makes 2 to 4 servings
125 ml / ½ cup water
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter (1st quantity)
5 ml / 1 tsp teaspoon white wine vinegar Salt and pepper


4 eggs 15 ml / 1 tsp unsalted butter (second amount)

Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, brown the butter (first amount) and add the purslane, vinegar and seasonings.
Sauté over medium heat for 5 minutes.
Meanwhile, in another pan, fry the eggs in butter (second amount).
When ready, cover with hot purslane and serve immediately.

Matshita Bd-mlt Uj232as Firmware

Portulaca oleracea / Purslane

There are 2000 years that the Persians and the Indians eat the purslane and delight them. Nowadays it is commonly used as a vegetable and greenery in Asia and much of Europe. In Canada, farmers and gardeners probably know very well, but they seldom appreciate their virtues as a vegetable. The iron content of this succulent plant is higher than any other leafy vegetable, with the sole exception of the parsley. Amaranth contains almost as much. Purslane is also rich in vitamin A. This is one of the most abundant delicious and weeds used as a vegetable.

can eat it raw into a salad that combines well with other ingredients. It is used mainly as a cooked vegetable. There are many ways to accommodate him but the simplest is to simmer the leaves washed well (and stems if you wish) 3 to 5 minutes in lightly salted water, and serve with butter or margarine, crispy bacon or with your favorite sauce. Lovers will appreciate the ease of marinade marinate purslane and then it can easily replace the cucumber. Just use your favorite recipe.

can also crush the seeds of purslane into a flour that is mixed with an equal amount of wheat flour used to make bread or muffins. One can also boil the seeds for eating porridge.

Purslane is an invasive weed due to the incredible number of seeds it produces. An ordinary flat provide more than 52 000 seeds during the growing season. This production is continuous and the seeds themselves are able to retain their vitality for many years. In addition, seeds may continue to ripen on the plant even when it was uprooted.

In Central America and in various other parts of the world, purslane is often wind power market and serves as chickens, turkeys and pigs. It also considers that it is an excellent remedy against worms in these animals.

Supreme Purslane Recipe: Makes 2 servings
50 ml / ¼ cup water
500 ml / 2 cups of fresh purslane leaves, washed
30 ml / 2 tsp tablespoon butter or margarine
50 ml / ¼ cup dry white wine
30 ml / 2 tsp tablespoon lemon juice
15 ml / 1 tsp tablespoon Worcestershire sauce Salt and pepper to


taste Bring water to boil, add purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces.
Melt butter or margarine in a heavy pan.
Add purslane, wine, lemon juice and Worcestershire sauce.
Season, heat and serve immediately.

Recipe Chicken Fricassee purslane: Makes 4 servings
125 ml / ½ cup water 1 L
/ 4 cups of fresh purslane leaves, washed 1 small
roasting chicken, cut into pieces
50 ml / ¼ cup olive oil 1 clove garlic
,
chopped 1 small can tomato sauce
125 ml / ½ cup dry white wine
15 ml / 1 tsp tablespoon lemon juice

Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces and set aside.
In a large skillet, brown chicken in oil over low heat for 20 minutes.
Add garlic, purslane and tomato sauce, and cover.
Cook gently for 45 minutes or until chicken is tender.
(Turn the meat once during cooking).
Add wine and lemon juice, mixed together, and cook for 2 minutes additional.
Serve hot.

Recipe Purslane and turkey in Manitoba: Makes 4 servings
500 ml / 2 cups of fresh purslane leaves, washed
15 ml / 1 tsp tablespoon butter or margarine (first number)
625 ml / 2 ½ cup wild rice, uncooked
250 g / ½ lb smoked turkey, sliced thin
30 ml / 2 tsp tablespoon butter or margarine (2nd amount)
30 ml / 2 tsp of flour
50 ml / ¼ cup cream
250 ml / 1 cup chicken broth or turkey
Salt to taste Grated Parmesan


purslane Fry in butter or margarine (first number).
Cook rice according to directions on the package and place it in the bottom of a greased ovenproof dish.
Cover it with sliced turkey, then with purslane.
Melt butter or margarine (2nd amount) in a saucepan, add flour and cook a little.
Add cream, broth and salt and whisk until the sauce becomes thick and creamy. Pour over
purslane and bake at 180C (350F) for 45 minutes.
Sprinkle with Parmesan and serve hot.

recipe baked egg and purslane: makes 3 servings
125 ml / ½ cup
water Pinch of salt
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter
50 ml / ¼ cup onion, chopped 6 eggs

50 ml / ¼ cup
breadcrumbs 125 ml / ½ cup grated cheese
50 ml / ¼ cup of beer

Bring water to a boil, add salt and purslane leaves, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, melt butter, add the purslane and onion and saute until onion is golden.
Place in a dish oven and break eggs over the mixture, one beside the other, being careful not to burst into the yolks.
Mix crumbs and sprinkle on cheese and eggs.
Pour over each egg a little beer and cook over medium heat, 180C (350F) for 20-25 minutes until eggs are cooked but not hard.
Serve immediately.

Recipe fried eggs with purslane: Makes 2 to 4 servings
125 ml / ½ cup water
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter (1st quantity)
5 ml / 1 tsp teaspoon white wine vinegar Salt and pepper


4 eggs 15 ml / 1 tsp unsalted butter (second amount)

Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, brown the butter (first amount) and add the purslane, vinegar and seasonings.
Sauté over medium heat for 5 minutes.
Meanwhile, in another pan, fry the eggs in butter (second amount).
When ready, cover with hot purslane and serve immediately.

Games That Make You Masterbate

Rumex crispus / acetosella Rumex

Other names: patience, reguette, yellow dock, grass to pigs.

There are a considerable number of species of dock in Canada. This is the curly dock that night the most and is most prevalent. It is native to Europe and naturalized in most parts of the world. In some areas, we can find three or four different species in one place.

Edible part:
dock can be used as a vegetable, it can be added to casseroles and salads. Some people find it too tough to eat raw. Cooked as a green vegetable, it tastes quite similar to asparagus. He is at his best when foliage is young, gathered in early spring, then steamed and served hot with butter or breadcrumbs fried in butter first. The dock is also nice when served with the strong cheese, sour cream, yogurt, Hollandaise sauce, lemon juice or vinegar. Older leaves will taste a little bitter, so it is advisable to change the cooking water once or twice. Do not overcook the dock because it would lose its flavor and its content in vitamins and minerals. It is particularly rich in vitamin C and iron.

Try the dock with eggs, ham, bacon or cheese or serve it alone as a light meal. It can also replace the rhubarb in our favorite recipes.

Caution: Rhubarb leaves, although it is related to the dock, should never be eaten because they are poisonous. The leaves and stems of our species of Rumex are safe when consumed in moderation. They have a high tannic acid content, and may cause allergic reactions in some people, even if such cases are rare. As its tannic acid content is highest in roots, we should not eat or make infusions. Dock leaves contain acid as sorrel rhubarb. This substance is toxic when ingested in large quantities, but it is not in a normal serving of dock. Some

Coast Indians of British Columbia gave the name of Indian rhubarb (Indian rhubarb) in western dock (R. occidentalis), they used the leaves and stems as a vegetable green, after noticing its resemblance rhubarb when it was introduced in the region. They also used the roots boiled and mashed the western dock to make a poultice for skin ulcers, cuts and abrasions.

Herbalists traditionally recommended the use of dock roots fresh or boiled as a general tonic or to make poultices for minor skin ailments. It also claimed that he was used to remove impurities from the blood and is used as the prescribed drug against leprosy and elephantiasis.

Chowder Recipe dock at Fashion Island Vancouver: Makes 4 servings
1 large onion, chopped
30 ml / 2 tsp tablespoon butter or margarine
750 ml / 3 cups young dock leaves, washed and shredded
750 ml / 3 cups of fresh milk
750 ml / 3 cups of clams or oysters, fresh
2 potatoes, boiled , peeled and diced
Salt and pepper to taste Parsley for garnish


Sauté onion in butter or margarine.
Add the dock and for 1 or 2 minutes until it is softened.
Add milk, clams or oysters and potatoes.
Cover and simmer low heat for about 10 minutes until tender.
Season and garnish with parsley.
Serve immediately.

Gratin spring of Ontario: Makes 4 servings
50 ml / ¼ cup water
500 ml / 2 cups of leaves dock, washed
50 ml / ¼ cup butter or margarine
15 ml / 1 tsp chopped onion, grated
30 ml / 2 tsp of flour
250 ml / 1 cup milk
Salt and pepper to taste 3 eggs
hard
sliced 125 ml / ½ cup butter breadcrumbs passed
125 ml / ½ cup sharp cheddar, grated

Bring water to a boil, add the dock, reduce heat, cover and simmer 3 to 5 minutes.
Drain and set aside.
Melt butter or margarine in a saucepan and add onion.
Fry for 1 minute.
Add flour and mix, then add milk slowly.
Season and cook until the mixture has thickened.
Grease a baking dish and arrange alternate layers of leaves dock and eggs.
Pour the sauce over and cover with breadcrumbs and grated cheese.
Bake at 180C (350F) for 20 to 25 minutes.

Recipe for stuffed leaves dock, fashionable Saskatchewan: gives 3 to 4 servings
250 ml / 1 cup water 12 large
basal leaves of dock, washed
500 ml / 2 cups cooked rice 1 large onion
finely chopped
250 g / ½ lb bacon, cut into small pieces
250 g / ½ lb Ukrainian or Polish sausage, sliced
250 ml / 1 cup tomato juice Salt and pepper to

taste Sour cream (optional )

Bring water to a boil, add the dock leaves, reduce heat, cover and simmer 5 to 7 minutes or until they are well softened.
Drain.
Separate the leaves and remove the large veins.
Book.
Mix together the rice, onion, bacon and sausage.
Season the stuffing and place on sheet.
Roll like you would with cabbage rolls.
Place in a baking dish in two layers, with the edges folded under.
Sprinkle tomato juice and bake at 150C (300F) for one hour and a half.
Serve hot with sour cream if you wish.

Games That Make You Masterbate

Rumex crispus / acetosella Rumex

Other names: patience, reguette, yellow dock, grass to pigs.

There are a considerable number of species of dock in Canada. This is the curly dock that night the most and is most prevalent. It is native to Europe and naturalized in most parts of the world. In some areas, we can find three or four different species in one place.

Edible part:
dock can be used as a vegetable, it can be added to casseroles and salads. Some people find it too tough to eat raw. Cooked as a green vegetable, it tastes quite similar to asparagus. He is at his best when foliage is young, gathered in early spring, then steamed and served hot with butter or breadcrumbs fried in butter first. The dock is also nice when served with the strong cheese, sour cream, yogurt, Hollandaise sauce, lemon juice or vinegar. Older leaves will taste a little bitter, so it is advisable to change the cooking water once or twice. Do not overcook the dock because it would lose its flavor and its content in vitamins and minerals. It is particularly rich in vitamin C and iron.

Try the dock with eggs, ham, bacon or cheese or serve it alone as a light meal. It can also replace the rhubarb in our favorite recipes.

Caution: Rhubarb leaves, although it is related to the dock, should never be eaten because they are poisonous. The leaves and stems of our species of Rumex are safe when consumed in moderation. They have a high tannic acid content, and may cause allergic reactions in some people, even if such cases are rare. As its tannic acid content is highest in roots, we should not eat or make infusions. Dock leaves contain acid as sorrel rhubarb. This substance is toxic when ingested in large quantities, but it is not in a normal serving of dock. Some

Coast Indians of British Columbia gave the name of Indian rhubarb (Indian rhubarb) in western dock (R. occidentalis), they used the leaves and stems as a vegetable green, after noticing its resemblance rhubarb when it was introduced in the region. They also used the roots boiled and mashed the western dock to make a poultice for skin ulcers, cuts and abrasions.

Herbalists traditionally recommended the use of dock roots fresh or boiled as a general tonic or to make poultices for minor skin ailments. It also claimed that he was used to remove impurities from the blood and is used as the prescribed drug against leprosy and elephantiasis.

Chowder Recipe dock at Fashion Island Vancouver: Makes 4 servings
1 large onion, chopped
30 ml / 2 tsp tablespoon butter or margarine
750 ml / 3 cups young dock leaves, washed and shredded
750 ml / 3 cups of fresh milk
750 ml / 3 cups of clams or oysters, fresh
2 potatoes, boiled , peeled and diced
Salt and pepper to taste Parsley for garnish


Sauté onion in butter or margarine.
Add the dock and for 1 or 2 minutes until it is softened.
Add milk, clams or oysters and potatoes.
Cover and simmer low heat for about 10 minutes until tender.
Season and garnish with parsley.
Serve immediately.

Gratin spring of Ontario: Makes 4 servings
50 ml / ¼ cup water
500 ml / 2 cups of leaves dock, washed
50 ml / ¼ cup butter or margarine
15 ml / 1 tsp chopped onion, grated
30 ml / 2 tsp of flour
250 ml / 1 cup milk
Salt and pepper to taste 3 eggs
hard
sliced 125 ml / ½ cup butter breadcrumbs passed
125 ml / ½ cup sharp cheddar, grated

Bring water to a boil, add the dock, reduce heat, cover and simmer 3 to 5 minutes.
Drain and set aside.
Melt butter or margarine in a saucepan and add onion.
Fry for 1 minute.
Add flour and mix, then add milk slowly.
Season and cook until the mixture has thickened.
Grease a baking dish and arrange alternate layers of leaves dock and eggs.
Pour the sauce over and cover with breadcrumbs and grated cheese.
Bake at 180C (350F) for 20 to 25 minutes.

Recipe for stuffed leaves dock, fashionable Saskatchewan: gives 3 to 4 servings
250 ml / 1 cup water 12 large
basal leaves of dock, washed
500 ml / 2 cups cooked rice 1 large onion
finely chopped
250 g / ½ lb bacon, cut into small pieces
250 g / ½ lb Ukrainian or Polish sausage, sliced
250 ml / 1 cup tomato juice Salt and pepper to

taste Sour cream (optional )

Bring water to a boil, add the dock leaves, reduce heat, cover and simmer 5 to 7 minutes or until they are well softened.
Drain.
Separate the leaves and remove the large veins.
Book.
Mix together the rice, onion, bacon and sausage.
Season the stuffing and place on sheet.
Roll like you would with cabbage rolls.
Place in a baking dish in two layers, with the edges folded under.
Sprinkle tomato juice and bake at 150C (300F) for one hour and a half.
Serve hot with sour cream if you wish.

What Type Of Extensions Rihanna Uses

Yellow dock / sorrel

Other Names: sheep sorrel, sour, sorrel fields.

Other edible species: Rumex acetosa
: related species, which has often escaped from cultivation to relocate outside the cultural venues. This plant, called sorrel gardens, leaves a much larger and juicier and is widely cultivated in Europe.

Edible part: leaves of young shoots eaten raw are very refreshing, so if you like snack is just what you need. It can consume sorrel salad or cooked as a vegetable. It has a high content of vitamin C and has virtues febrifuge, diuretic and antiscorbutic. Many Europeans cookbooks offer recipes for sorrel she is famous. We can use the leaves in various ways, in soups and sauces as a condiment for fish, pork, veal, lentils, rice, potatoes or salad. It serves the common sorrel with other ingredients, including eggs, bacon, milk, sour cream and butter. Many people like to cook sorrel in milk proteins which suppress the astringency of the leaves. The sorrel is

part of several species whose name is "sour" because of their acidic sap, which gives their characteristic taste. This acidity is due to the presence of several organic acids, particularly oxalic acid. In high doses, oxalic acid is dangerous. In fact, it is advised not to consume these plants in large quantities because of this acid, however, there is no risk when in moderation. Sorrel makes a pleasant acid taste that is not found in other green vegetables. The Shamrocks also contains tartaric acid and citric acid (vitamin C).
The great European
sorrel was once used by herbalists to fight against the fevers, as an appetite stimulant, such as cardiac tonic and vermifuge. Its juice was used in gargles for sore throat and in cases of ulcers and ringworm; is rubbed in to soothe the itching and to eradicate the infection. It was also used in Europe as rennet to curdle milk.

deviled eggs Recipe: Serves 4 appetizer

4 boiled eggs 30 ml / 2 tsp chopped fresh sorrel leaves, washed and finely chopped 2 slices
crisp bacon, crumbled
30 ml / 2 tsp tablespoons mayonnaise or sour cream Salt to taste

few grains of cayenne pepper

Cut eggs in half lengthwise and remove yolks.
Crush them thoroughly, add the sorrel leaves and add just enough bacon and sour cream or mayonnaise to bind the mixture. Season
and fill the egg whites with mixture.

Green Sauce Recipe Maritime
30 ml / 2 tsp
tablespoons butter 125 ml / ½ cup sorrel leaves, washed and finely chopped
250 ml / 1 cup cream, heated the boiling point

Melt butter and add the sorrel.
Cook until tender. Stir in the cream slowly
.
Serve with cod fish or other sea
You can lighten the sauce by adding the broth to cook the fish.
Note: The cream should be preheated to prevent the acidity of the sorrel does make curdle.

Recipe Cream of sorrel in Polish: Makes 4 to 6 servings
125 ml / ½ cup water 1 L
/ 4 cups sorrel leaves, washed
15 ml / 1 tsp soup butter or margarine
Salt and pepper to taste
1 L / 4 cups of fresh milk
250 ml / 1 cup sour cream 4 eggs hard


Bring water to a boil, add the sorrel, lower the heat Cover and simmer 20 minutes.
Cool, drain and pass through a sieve or a chinois to reduce the leaves to a puree.
Add butter or margarine and seasonings.
Pour the milk into a saucepan and set over low heat.
Just before it reaches the boiling point, add the puree of sorrel.
Simmer for 3 minutes, stirring constantly. Remove
from heat and gradually add the sour cream, mixing well.
Cut eggs into quarters that you will put in the bowls of hot soup.

Recipe Perfect for small-sorrel or rose or mint

125ml (½ cup) leaves sheep sorrel, chopped

250 ml (1 cup) boiling water

Sheets fresh sheep sorrel

175 ml sugar

Ice Cream

1-Pour boiling water over the leaves of sheep sorrel in a pot or pan.

2 - Let infuse for 10-15 minutes, filter with a sieve tea.

3 - In a saucepan, mix the extract of sheep sorrel and sugar over medium heat until the sugar dissolves, cool.

4 - Remove the ice cream in a bowl and pour syrup over the sheep sorrel.

5 - Decorate with one or two fresh leaves of sheep sorrel.

Note: Do the same with a syrup of wild rose, mint or other.

What Type Of Extensions Rihanna Uses

Yellow dock / sorrel

Other Names: sheep sorrel, sour, sorrel fields.

Other edible species: Rumex acetosa
: related species, which has often escaped from cultivation to relocate outside the cultural venues. This plant, called sorrel gardens, leaves a much larger and juicier and is widely cultivated in Europe.

Edible part: leaves of young shoots eaten raw are very refreshing, so if you like snack is just what you need. It can consume sorrel salad or cooked as a vegetable. It has a high content of vitamin C and has virtues febrifuge, diuretic and antiscorbutic. Many Europeans cookbooks offer recipes for sorrel she is famous. We can use the leaves in various ways, in soups and sauces as a condiment for fish, pork, veal, lentils, rice, potatoes or salad. It serves the common sorrel with other ingredients, including eggs, bacon, milk, sour cream and butter. Many people like to cook sorrel in milk proteins which suppress the astringency of the leaves. The sorrel is

part of several species whose name is "sour" because of their acidic sap, which gives their characteristic taste. This acidity is due to the presence of several organic acids, particularly oxalic acid. In high doses, oxalic acid is dangerous. In fact, it is advised not to consume these plants in large quantities because of this acid, however, there is no risk when in moderation. Sorrel makes a pleasant acid taste that is not found in other green vegetables. The Shamrocks also contains tartaric acid and citric acid (vitamin C).
The great European
sorrel was once used by herbalists to fight against the fevers, as an appetite stimulant, such as cardiac tonic and vermifuge. Its juice was used in gargles for sore throat and in cases of ulcers and ringworm; is rubbed in to soothe the itching and to eradicate the infection. It was also used in Europe as rennet to curdle milk.

deviled eggs Recipe: Serves 4 appetizer

4 boiled eggs 30 ml / 2 tsp chopped fresh sorrel leaves, washed and finely chopped 2 slices
crisp bacon, crumbled
30 ml / 2 tsp tablespoons mayonnaise or sour cream Salt to taste

few grains of cayenne pepper

Cut eggs in half lengthwise and remove yolks.
Crush them thoroughly, add the sorrel leaves and add just enough bacon and sour cream or mayonnaise to bind the mixture. Season
and fill the egg whites with mixture.

Green Sauce Recipe Maritime
30 ml / 2 tsp
tablespoons butter 125 ml / ½ cup sorrel leaves, washed and finely chopped
250 ml / 1 cup cream, heated the boiling point

Melt butter and add the sorrel.
Cook until tender. Stir in the cream slowly
.
Serve with cod fish or other sea
You can lighten the sauce by adding the broth to cook the fish.
Note: The cream should be preheated to prevent the acidity of the sorrel does make curdle.

Recipe Cream of sorrel in Polish: Makes 4 to 6 servings
125 ml / ½ cup water 1 L
/ 4 cups sorrel leaves, washed
15 ml / 1 tsp soup butter or margarine
Salt and pepper to taste
1 L / 4 cups of fresh milk
250 ml / 1 cup sour cream 4 eggs hard


Bring water to a boil, add the sorrel, lower the heat Cover and simmer 20 minutes.
Cool, drain and pass through a sieve or a chinois to reduce the leaves to a puree.
Add butter or margarine and seasonings.
Pour the milk into a saucepan and set over low heat.
Just before it reaches the boiling point, add the puree of sorrel.
Simmer for 3 minutes, stirring constantly. Remove
from heat and gradually add the sour cream, mixing well.
Cut eggs into quarters that you will put in the bowls of hot soup.

Recipe Perfect for small-sorrel or rose or mint

125ml (½ cup) leaves sheep sorrel, chopped

250 ml (1 cup) boiling water

Sheets fresh sheep sorrel

175 ml sugar

Ice Cream

1-Pour boiling water over the leaves of sheep sorrel in a pot or pan.

2 - Let infuse for 10-15 minutes, filter with a sieve tea.

3 - In a saucepan, mix the extract of sheep sorrel and sugar over medium heat until the sugar dissolves, cool.

4 - Remove the ice cream in a bowl and pour syrup over the sheep sorrel.

5 - Decorate with one or two fresh leaves of sheep sorrel.

Note: Do the same with a syrup of wild rose, mint or other.

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Polygonum cuspidatum and P. sachalinensis / Giant Smartweed

Polygonum cuspidatum

is known as Japanese knotweed or smartweed Polygonum cusp while sachalinensis is known as knotweed or giant thumb of Sachalin.

Both Asian species among the edible plants of the most flamboyant, the most aggressive and most useful. During the winter Knotweed look like bamboo shoots.

Other wild species are also edible, is the most common knotweed (Polygonum aviculare).

Edible part: the giant knotweed have great culinary value or as root (young underground rhizomes) as cooking greens (young stems up to 20 cm) and as a salad. The rhizome is eaten boiled or roasted. He has a strong taste, but some find it rather bitter. It is best to put in their mouths, it is the young shoots harvested before the deployment of the leaves. They are delicious, cooked in salted water 3 to 5 minutes and served hot with butter or sauce, or served cold with sour cream or mayonnaise. They also come in for soup, baked dishes and even desserts, where they replace the rhubarb. It is easy to recognize, easy of convenience, easy to love the taste.

Warning: you must eat moderately because the wild species may possibly be the cause photosensitivity (sensitivity to light) in the same manner as buckwheat. However this could only lead to prolonged exposure to bright sunlight after drinking large quantities of buckwheat.

Japanese knotweed was first imported from Japan to Europe in mid-nineteenth century. A Belgian botanist had then appreciated the qualities of vegetable. In taste, the young stems, boiled and served with butter, well worth the asparagus and were even higher in the chicory and even the big sorrel. Giant knotweed, introduced in England a few years later going to be even better than Japanese knotweed. It is better to eat the two species in moderation, primarily because some find them somewhat laxative, such as rhubarb.

Recipe Dish wild to Canadian: Makes 2 to 3 servings
12 young shoots of knotweed, washed and cut into small pieces
Salt and pepper to taste
250 ml / 1 cup cooked ham, chopped
125 ml / ½ cup sour cream
2 medium tomatoes, sliced
125 ml / ½ cup bread crumbs
30 ml / 2 tsp unsalted butter, melted
50 ml / ¼ cup grated Parmesan Place

knotweed in a saucepan and cover with salted water.
Bring to a boil, reduce heat and simmer 4 minutes.
Drain, season and arrange in a well greased casserole.
Mix the ham with sour cream and pour over the wild.
Then place a layer of sliced tomatoes.
Cover with bread crumbs and melted butter and sprinkle with Parmesan.
Bake at 200C (400F) for 30 minutes or until nicely browned.
Serve hot as a main course.

Sauce Recipe knotweed
1 L / 4 cups knotweed shoots, washed
500 ml / 2 cups water
500 ml / 2 cups sugar Peel

knotweed shoots then cut into pieces .
Mix water and sugar in a saucepan and cook until the mixture mud boil.
Then reduce the heat, add the wild and simmer until tender (5 to 10 minutes).
Let cool and serve with poultry instead of sauce cranberries.

Recipe Lady and the Scottish shortbreads
L 1 / 4 cups of stalks of knotweed, washed
500 ml / 2 cups water
500 ml / 2 cups sugar Pinch of nutmeg

50 ml / ¼ cup Brandy

Peel stems and cut them into pieces.
Mix water and sugar in a saucepan and cook until the mixture mud boil.
Then reduce the heat, add the wild and simmer until tender (5-10 minutes).
Place stems in a serving dish, sprinkle with nutmeg and allow to cool. Add
brandy just before serving. Spread on
shortbreads home.

Cake Recipe knotweed fashionable Prairie: Makes 6 servings
750 ml / 3 cups knotweed shoots, washed and sliced
750 ml / 3 cups honey
125 ml / ½ cup butter
750 ml / 3 cups fresh bread cubes
Cinnamon and nutmeg to taste

In a casserole or heavy saucepan, combine all ingredients except cinnamon and nutmeg.
Cover and cook 30 minutes over medium heat.
Sprinkle with cinnamon and nutmeg before serving.
Serve hot.

Windows 7 Creative Sound Blaster Extigy Driver

Polygonum cuspidatum and P. sachalinensis / Giant Smartweed

Polygonum cuspidatum

is known as Japanese knotweed or smartweed Polygonum cusp while sachalinensis is known as knotweed or giant thumb of Sachalin.

Both Asian species among the edible plants of the most flamboyant, the most aggressive and most useful. During the winter Knotweed look like bamboo shoots.

Other wild species are also edible, is the most common knotweed (Polygonum aviculare).

Edible part: the giant knotweed have great culinary value or as root (young underground rhizomes) as cooking greens (young stems up to 20 cm) and as a salad. The rhizome is eaten boiled or roasted. He has a strong taste, but some find it rather bitter. It is best to put in their mouths, it is the young shoots harvested before the deployment of the leaves. They are delicious, cooked in salted water 3 to 5 minutes and served hot with butter or sauce, or served cold with sour cream or mayonnaise. They also come in for soup, baked dishes and even desserts, where they replace the rhubarb. It is easy to recognize, easy of convenience, easy to love the taste.

Warning: you must eat moderately because the wild species may possibly be the cause photosensitivity (sensitivity to light) in the same manner as buckwheat. However this could only lead to prolonged exposure to bright sunlight after drinking large quantities of buckwheat.

Japanese knotweed was first imported from Japan to Europe in mid-nineteenth century. A Belgian botanist had then appreciated the qualities of vegetable. In taste, the young stems, boiled and served with butter, well worth the asparagus and were even higher in the chicory and even the big sorrel. Giant knotweed, introduced in England a few years later going to be even better than Japanese knotweed. It is better to eat the two species in moderation, primarily because some find them somewhat laxative, such as rhubarb.

Recipe Dish wild to Canadian: Makes 2 to 3 servings
12 young shoots of knotweed, washed and cut into small pieces
Salt and pepper to taste
250 ml / 1 cup cooked ham, chopped
125 ml / ½ cup sour cream
2 medium tomatoes, sliced
125 ml / ½ cup bread crumbs
30 ml / 2 tsp unsalted butter, melted
50 ml / ¼ cup grated Parmesan Place

knotweed in a saucepan and cover with salted water.
Bring to a boil, reduce heat and simmer 4 minutes.
Drain, season and arrange in a well greased casserole.
Mix the ham with sour cream and pour over the wild.
Then place a layer of sliced tomatoes.
Cover with bread crumbs and melted butter and sprinkle with Parmesan.
Bake at 200C (400F) for 30 minutes or until nicely browned.
Serve hot as a main course.

Sauce Recipe knotweed
1 L / 4 cups knotweed shoots, washed
500 ml / 2 cups water
500 ml / 2 cups sugar Peel

knotweed shoots then cut into pieces .
Mix water and sugar in a saucepan and cook until the mixture mud boil.
Then reduce the heat, add the wild and simmer until tender (5 to 10 minutes).
Let cool and serve with poultry instead of sauce cranberries.

Recipe Lady and the Scottish shortbreads
L 1 / 4 cups of stalks of knotweed, washed
500 ml / 2 cups water
500 ml / 2 cups sugar Pinch of nutmeg

50 ml / ¼ cup Brandy

Peel stems and cut them into pieces.
Mix water and sugar in a saucepan and cook until the mixture mud boil.
Then reduce the heat, add the wild and simmer until tender (5-10 minutes).
Place stems in a serving dish, sprinkle with nutmeg and allow to cool. Add
brandy just before serving. Spread on
shortbreads home.

Cake Recipe knotweed fashionable Prairie: Makes 6 servings
750 ml / 3 cups knotweed shoots, washed and sliced
750 ml / 3 cups honey
125 ml / ½ cup butter
750 ml / 3 cups fresh bread cubes
Cinnamon and nutmeg to taste

In a casserole or heavy saucepan, combine all ingredients except cinnamon and nutmeg.
Cover and cook 30 minutes over medium heat.
Sprinkle with cinnamon and nutmeg before serving.
Serve hot.

What Does Quadriderm Have

Fagopyrum tataricum / Tartary Buckwheat

Other edible species: Fagopyrum sagittatum
: buckwheat or buckwheat. Reddish stems, flowers white or pinkish larger, in clusters and larger seeds more smooth, much larger and more triangular.

These two species have been imported from Asia to North America for cultivation. It was operated in eastern Canada, New Brunswick. He is considered an escape from cultivation became weed that spreads rapidly. Its seeds are commonly mixed wheat and it is very difficult to separate them.

This is an excellent and well-known cereal. We can cook and eat whole grains as another cereal or ground into flour to substitute any whole grain flour. The "galette" is a traditional dish, especially popular in eastern Canada. Nothing is better when used for breakfast with butter and maple syrup. The grains may enter the composition of a granola house because it will give him a perfect crisp. It also makes an excellent porridge with oatmeal (grain deprived of his) of buckwheat Eastern Europe where it is known as kasha. This dish replaces the potatoes, wheat, and is often accompanied by slices of bacon or bacon fat melts.

Buckwheat is harvested preferably in August or September by dry weather and windy at the onset of grain and before the first frost. We must collect the entire tops and tie them in bundles to dry a few days to allow the grain to reach full maturity. Make hand-picking, only request to cut the plants and then collect the seeds when flying over the tops of a tray, then winnow the ball slight shaking slightly grains in the wind to allow the ball to fly.

can keep the Buckwheat in bags in a cool dry place. If you can not harvest the wild buckwheat, you can buy beans in the food stores. Buckwheat is also used as a honey plant and is often cultivated for this purpose alone, especially in the eastern United States. The honey is dark, fairly liquid and has a very distinctive flavor.

Warning: some people may be allergic to buckwheat, so if you've never tried, not First, eat a small amount to make sure it does not cause you much trouble. Leaves and buckwheat seeds may in some circumstances be a cause photosensitivity (sensitivity to light) in animals and possibly humans. This occurs rarely in the northern hemisphere because it would result from prolonged exposure to bright sunlight after drinking large quantities of buckwheat.

Buckwheat is great for poultry and is known to stimulate egg production. Ground and mixed with corn and oats, is a food exceptional quality for dairy cows. It is often buried in the soil as a soil amendment. He also reputed to ease the rebel lands and exterminate weeds. Buckwheat Tartary buckwheat is better than usual in most parts of Canada because of its greater resistance to frost and its shorter growing season. Originally from the mountainous regions of Nepal and south-western China, there has been cultivated since the dawn of time.

The word "buckwheat" after the Grand Larousse encyclopedia, is a figurative use of the name of the people, because of the color black grain.

Recipe Oatmeal Buckwheat: Makes 4 servings
250 ml / 1 cup buckwheat groats 1 egg

2 ml / ½ tsp
tsp salt 15 ml / 1 tsp tablespoon vegetable oil
500 ml / 2 cups chicken broth or vegetable

Mix buckwheat, egg and salt.
Cook over high heat in a heavy pan, stirring constantly to prevent the grains from agglomerating.
During cooking, add oil while continuing to stir.
Bring the broth to a boil and add the mixture of buckwheat.
Cover and simmer about ½ hour.
Serve hot with a sauce as main dish.

Recipe Small buckwheat cakes "nature" makes about a dozen patties
500 ml / 2 cups water
500 ml / 2 cups buckwheat groats
½ onion, chopped 1 stalk celery
, cut into
dice 1 large carrot, diced
30 ml / 2 tsp tablespoon butter or margarine
1 egg, lightly beaten
5 ml / 1 tsp teaspoon powdered sage Salt to taste

30 ml / 2 tsp tablespoons sunflower seeds or slivered almonds

Bring water to a boil, add the grits, reduce heat and simmer 10 minutes.
Book.
Sauté onion, celery and carrot in butter or margarine until they are softened.
Add the cooked oatmeal and other ingredients and mix well.
Let cool and form small patties.
In a skillet lightly greased, and cook over medium heat until both sides are golden brown.

Granola Recipe Buckwheat: Makes about 2 L (8 cups)
250 ml / 1 cup of buckwheat seeds
L 1 / 4 cups rolled oats or wheat or rye or soy
250 ml / 1 cup sunflower seeds
250 ml / 1 cup unsweetened coconut (optional)
250 ml / 1 cup safflower oil or sesame
125 ml / ½ cup liquid honey
5 ml / 1 tsp Tea sel125 ml / ½ cup sesame seeds (optional)

What Does Quadriderm Have

Fagopyrum tataricum / Tartary Buckwheat

Other edible species: Fagopyrum sagittatum
: buckwheat or buckwheat. Reddish stems, flowers white or pinkish larger, in clusters and larger seeds more smooth, much larger and more triangular.

These two species have been imported from Asia to North America for cultivation. It was operated in eastern Canada, New Brunswick. He is considered an escape from cultivation became weed that spreads rapidly. Its seeds are commonly mixed wheat and it is very difficult to separate them.

This is an excellent and well-known cereal. We can cook and eat whole grains as another cereal or ground into flour to substitute any whole grain flour. The "galette" is a traditional dish, especially popular in eastern Canada. Nothing is better when used for breakfast with butter and maple syrup. The grains may enter the composition of a granola house because it will give him a perfect crisp. It also makes an excellent porridge with oatmeal (grain deprived of his) of buckwheat Eastern Europe where it is known as kasha. This dish replaces the potatoes, wheat, and is often accompanied by slices of bacon or bacon fat melts.

Buckwheat is harvested preferably in August or September by dry weather and windy at the onset of grain and before the first frost. We must collect the entire tops and tie them in bundles to dry a few days to allow the grain to reach full maturity. Make hand-picking, only request to cut the plants and then collect the seeds when flying over the tops of a tray, then winnow the ball slight shaking slightly grains in the wind to allow the ball to fly.

can keep the Buckwheat in bags in a cool dry place. If you can not harvest the wild buckwheat, you can buy beans in the food stores. Buckwheat is also used as a honey plant and is often cultivated for this purpose alone, especially in the eastern United States. The honey is dark, fairly liquid and has a very distinctive flavor.

Warning: some people may be allergic to buckwheat, so if you've never tried, not First, eat a small amount to make sure it does not cause you much trouble. Leaves and buckwheat seeds may in some circumstances be a cause photosensitivity (sensitivity to light) in animals and possibly humans. This occurs rarely in the northern hemisphere because it would result from prolonged exposure to bright sunlight after drinking large quantities of buckwheat.

Buckwheat is great for poultry and is known to stimulate egg production. Ground and mixed with corn and oats, is a food exceptional quality for dairy cows. It is often buried in the soil as a soil amendment. He also reputed to ease the rebel lands and exterminate weeds. Buckwheat Tartary buckwheat is better than usual in most parts of Canada because of its greater resistance to frost and its shorter growing season. Originally from the mountainous regions of Nepal and south-western China, there has been cultivated since the dawn of time.

The word "buckwheat" after the Grand Larousse encyclopedia, is a figurative use of the name of the people, because of the color black grain.

Recipe Oatmeal Buckwheat: Makes 4 servings
250 ml / 1 cup buckwheat groats 1 egg

2 ml / ½ tsp
tsp salt 15 ml / 1 tsp tablespoon vegetable oil
500 ml / 2 cups chicken broth or vegetable

Mix buckwheat, egg and salt.
Cook over high heat in a heavy pan, stirring constantly to prevent the grains from agglomerating.
During cooking, add oil while continuing to stir.
Bring the broth to a boil and add the mixture of buckwheat.
Cover and simmer about ½ hour.
Serve hot with a sauce as main dish.

Recipe Small buckwheat cakes "nature" makes about a dozen patties
500 ml / 2 cups water
500 ml / 2 cups buckwheat groats
½ onion, chopped 1 stalk celery
, cut into
dice 1 large carrot, diced
30 ml / 2 tsp tablespoon butter or margarine
1 egg, lightly beaten
5 ml / 1 tsp teaspoon powdered sage Salt to taste

30 ml / 2 tsp tablespoons sunflower seeds or slivered almonds

Bring water to a boil, add the grits, reduce heat and simmer 10 minutes.
Book.
Sauté onion, celery and carrot in butter or margarine until they are softened.
Add the cooked oatmeal and other ingredients and mix well.
Let cool and form small patties.
In a skillet lightly greased, and cook over medium heat until both sides are golden brown.

Granola Recipe Buckwheat: Makes about 2 L (8 cups)
250 ml / 1 cup of buckwheat seeds
L 1 / 4 cups rolled oats or wheat or rye or soy
250 ml / 1 cup sunflower seeds
250 ml / 1 cup unsweetened coconut (optional)
250 ml / 1 cup safflower oil or sesame
125 ml / ½ cup liquid honey
5 ml / 1 tsp Tea sel125 ml / ½ cup sesame seeds (optional)