Traditional home-made cooking (...and sometimes a little more). A traditional recipes as cooked by our grandmothers.
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Putting it in glass means you're not going to freeze it. This won't last long in the fridge as is. If you want to make it into pesto (which you almost do, without oil or pinon or other nuts) you can freeze it. I use ice-cube trays and use one or two cubes with each pasta dish. I don't see your preparation as preserving fresh herbs. It has a nice green color when brought out of the food processor, but I think it'll lose that color and turn brown as it sits in the fridge.
It’s my 4th time coming here and cooking this fantastic soup for Christmas. It became my staple dish for Christmas :) Thank you very much for sharing this recipe. I hope you will upload more.
Hi, great video! Thanks! Just one question, your recipe says plain flour and most other videos talk about coarse czech flour. Did you use regular all purpose flour ? Thanks again.
Hi! I've never grown Lovage until now and mine must not like this hot weather we are having it's not big like others but if it makes it through the summer it might grow better and perk up I hope. I can just blend it in processor and then add to zip look bags? I was wondering if it would easily break off when needed since my ice trays do not fit my gallon size zip locks
@@skyangel6336 mine started small but gets bigger as the years go on. I was just suggesting maybe to do it that way cause I was wondering a way to preserve it. Maybe your better off doing the ice cubes then storing in zip lock. I think that's what I'll do. If you do it in straight ziplock maybe if it's thin enough it would break easy? When I freeze stuff that's kinda watery in ziplocks I try and put a tray under till it freezes just in case it leaks.
My grandmother was born in Karlsbad. Bevor 1946 belong to Germany. Today is part of Czech Republik. It was named after Karl der grosse. Known for having the oldest University and hot Springs ) She cooked this goulash for the monarch.
So, do you water bath them, or pressure can, maybe? If you just put them in jars and that’s all, where do you store the jars? And how long will they last before spoiling?
You also need potatoes that are rich in starch, typically the ones you would use for mashed potatoes or add a spoon of potato starch. Also we always cook whole potatoes (preferably a day in advance) let them cool and then grate them. If you have steam oven it is better to cook dumplings in steam but water works too.
Welp, maybe not traditional but still looks delicious. And I've never seen anyone garnish anything with celery leaves, and am definitely incorporating that into my meals. Thanks for a nice video.
