Smore Maker That Uses Sterno Fuel

grandmother homemade

This is not a recipe for those who are mouth-watering just looking at it, but is very useful!

I thought I'd post one of the first recipes of the year, one of the foundations of our home kitchen, or rather, what almost all use help in as many dishes, from soup to start .... If

you are among people who still use the nuts or granulated seasonings also more or less "natural" ... I recommend you do a little effort and make the "nut" for themselves. At first it will seem very different from what you usually use, and indeed it is, in every sense! It will be different to be determined, as well as the taste has nothing to do with those purchased, but once you get used to the new taste, would not let him! On the web there are

tantisime recipes with slightly different doses and procedures, anyone can do experiments and find more doses and flavors that they like, but the characteristic they share is of course the high percentage of salt for the preservation of all the vegetables. By the way, this is a plant nut, I did it with the flesh, but honestly I've found more to my taste the only version with vegetables.

You can choose what you want, apart from the leafy vegetables, which released too aqcua, potatoes, beets melanzanee. Pay attention to the cabbage or kale because it put too much, everything will

cabbage !

Sure, the period Ideally the summer, with fresh garden vegetables ... but I finished, so!

If you'd like to try the version with the flesh, let me know, I'll put the recipe.

my version Ingredients:

various vegetables to choose from:

carrots, celery, onions, finochhi, turnip, zucchini, squash, celeriac, cauliflower, leeks.

basil, parsley, sage, rosemary, fresh coriander.

big rooms full.

various spices.

Weigh all the vegetables (Board to get a good dose: Generally I do a couple of kilograms of vegetables), chopped very small, perhaps with the help of a food processor and place in a large pot.

Add a third of their weight in salt or slightly less.

If you want you can also add spices like pepper, ginger, turmeric, red pepper, cinnamon, nutmeg, etc. ...

Cook over low heat without adding water (it will have a lot of vegetables), stirring occasionally, until vegetables are tender. At this point remove from heat and whip with the mixer by reducing everything to a puree, then replace on low heat, stirring until all the water evaporates. The consistency will be that of a thick cream. Here depends on personal taste: it may restrict what you want, or even pour into a baking dish and bake the bottom to dry for a few hours and then blend and get a granular .... personally when the texture is thick enough, I flooded the whole into sterilized jars, cool and then refrigerated. Kept for at least 6 / 8 months or more.