Other names: cheese, Fromageon, small purple cheese, loves.
All species mallow can serve as the mallow.
Edible parts: the raw leaves
-mingle well with salads, but they have a slightly rough texture can irritate the tongue. It is better to cook them like spinach, or better yet, use them in soup. Mallow gives the consumer a glutinous texture, which is why Egypt and other Arab countries, we used a closely related species to a traditional soup, the melokhia. It should take only the young leaves as the old tend to become hard and bitter.
-discoid fruit of purple are also edible, with a crisp texture and sweet nutty flavor reminiscent of okra. Small nibbling pleased the English for centuries and give them the charming name of "fairy cheesecake" or "cheese fairy."
The marshmallow confection popular before the campfire, is now with sugar, corn syrup and gelatin, but in the past, we built it from the mucilaginous root of a species closely related the mallow, the Marshmallow (Althaea officinalis).
The medicinal use of purple was common in Europe as well as in America. Leaves were used as plasters on cuts, wounds, inflammations, contusions. The purple is highly mucilaginous, it is an excellent emollient, soothing and protecting the irritated mucous membranes. Infusion, the leaves and roots attenuate benign digestive and relieve coughs due to colds. It still sells tablets cons purple cough pharmacies in the Eastern Europe.
Recipe consommé purple Arabic: Makes 4 servings
1 L / 4 cups of purple young leaves, washed
1 L / 4 cups chicken broth
1 or 2 cloves garlic, minced 15
ml / 1 tsp tablespoons oil
2 ml / ½ tsp teaspoon ground coriander
Pinch cayenne pepper Salt to taste
Reject petioles purple.
Finely chop leaves and grind them in blender.
Add the broth and simmer 10 minutes.
Roast the garlic in the oil and add seasonings.
Add this mixture to the broth.
Cover and simmer 2 to 3 minutes, stirring occasionally.
Serve hot.
Recipe Purple with cheese sauce: makes 3 or 4 servings
250 ml / 1 cup purple young leaves, washed
50 ml / ¼ cup water
50 ml / ¼ cup butter or margarine
50 ml / ¼ cup whole wheat flour
250 ml / 1 cup milk or cream
125 ml / ½ cup cheddar cheese, medium or high, grated
Salt and pepper to taste
Reject petioles purple.
Cut the leaves into thin strips and place them in a pan with water.
Bring to a boil, reduce heat and simmer 3 minutes or until leaves are tender.
Drain and set aside.
In another saucepan, melt butter or margarine and add flour. Gradually add
milk or cream and cook over medium heat, stirring often, until the sauce becomes thick and creamy.
Add cheese and stir until smooth.
Add the seasonings and purple.
Serve hot over rice or potatoes.
Purple and Bacon Recipe: Makes 2 servings
500 ml / 2 cups of purple young leaves, washed and shredded
50 ml / ¼ cup water
5 ml / 1 tsp teaspoon lemon juice or cider vinegar Salt to taste
2 slices bacon, crisp and crumbled
Add purple leaves with water, bring to boil, reduce heat and simmer 3 minutes.
Drain.
Arrange in a warmed serving bowl.
Add lemon juice or vinegar and salt and bacon.
Mix slightly and serve with bread and honey.
is a delicious light meal.
Recipe Appetizers for children to "cheese" mauve purple
12 fruits ripe but still green
per child 1 small package cream cheese
15 ml / 1 tsp tablespoon lemon juice
30 ml / 2 tbsp tablespoons grape jelly or red currant
125 ml / ½ cup cream
Wash fruits purple and stick a toothpick in the center of each.
Mix the cream cheese, lemon juice, jelly and cream.
Children can dip their cheeses one at a time into the mix and eat them out of the toothpicks.
All species mallow can serve as the mallow.
Edible parts: the raw leaves
-mingle well with salads, but they have a slightly rough texture can irritate the tongue. It is better to cook them like spinach, or better yet, use them in soup. Mallow gives the consumer a glutinous texture, which is why Egypt and other Arab countries, we used a closely related species to a traditional soup, the melokhia. It should take only the young leaves as the old tend to become hard and bitter.
-discoid fruit of purple are also edible, with a crisp texture and sweet nutty flavor reminiscent of okra. Small nibbling pleased the English for centuries and give them the charming name of "fairy cheesecake" or "cheese fairy."
The marshmallow confection popular before the campfire, is now with sugar, corn syrup and gelatin, but in the past, we built it from the mucilaginous root of a species closely related the mallow, the Marshmallow (Althaea officinalis).
The medicinal use of purple was common in Europe as well as in America. Leaves were used as plasters on cuts, wounds, inflammations, contusions. The purple is highly mucilaginous, it is an excellent emollient, soothing and protecting the irritated mucous membranes. Infusion, the leaves and roots attenuate benign digestive and relieve coughs due to colds. It still sells tablets cons purple cough pharmacies in the Eastern Europe.
Recipe consommé purple Arabic: Makes 4 servings
1 L / 4 cups of purple young leaves, washed
1 L / 4 cups chicken broth
1 or 2 cloves garlic, minced 15
ml / 1 tsp tablespoons oil
2 ml / ½ tsp teaspoon ground coriander
Pinch cayenne pepper Salt to taste
Reject petioles purple.
Finely chop leaves and grind them in blender.
Add the broth and simmer 10 minutes.
Roast the garlic in the oil and add seasonings.
Add this mixture to the broth.
Cover and simmer 2 to 3 minutes, stirring occasionally.
Serve hot.
Recipe Purple with cheese sauce: makes 3 or 4 servings
250 ml / 1 cup purple young leaves, washed
50 ml / ¼ cup water
50 ml / ¼ cup butter or margarine
50 ml / ¼ cup whole wheat flour
250 ml / 1 cup milk or cream
125 ml / ½ cup cheddar cheese, medium or high, grated
Salt and pepper to taste
Reject petioles purple.
Cut the leaves into thin strips and place them in a pan with water.
Bring to a boil, reduce heat and simmer 3 minutes or until leaves are tender.
Drain and set aside.
In another saucepan, melt butter or margarine and add flour. Gradually add
milk or cream and cook over medium heat, stirring often, until the sauce becomes thick and creamy.
Add cheese and stir until smooth.
Add the seasonings and purple.
Serve hot over rice or potatoes.
Purple and Bacon Recipe: Makes 2 servings
500 ml / 2 cups of purple young leaves, washed and shredded
50 ml / ¼ cup water
5 ml / 1 tsp teaspoon lemon juice or cider vinegar Salt to taste
2 slices bacon, crisp and crumbled
Add purple leaves with water, bring to boil, reduce heat and simmer 3 minutes.
Drain.
Arrange in a warmed serving bowl.
Add lemon juice or vinegar and salt and bacon.
Mix slightly and serve with bread and honey.
is a delicious light meal.
Recipe Appetizers for children to "cheese" mauve purple
12 fruits ripe but still green
per child 1 small package cream cheese
15 ml / 1 tsp tablespoon lemon juice
30 ml / 2 tbsp tablespoons grape jelly or red currant
125 ml / ½ cup cream
Wash fruits purple and stick a toothpick in the center of each.
Mix the cream cheese, lemon juice, jelly and cream.
Children can dip their cheeses one at a time into the mix and eat them out of the toothpicks.
0 comments:
Post a Comment