Candied lemon or orange peel
Now it has lemons and oranges all
year long so you can always make this delicacy. It's delicious and you use what
you normally throw.
When you peel the lemon or
orange, do not throw the peel. A delicious sweet snack can be made from it.
Believe it is very dependency to start with this, because when you start eating, it hard to leave it, and here's how they get
ready.
Components:
- Lemons or orange peels - can
both
- Crystal sugar - the amount of
weight of peels
- Water - ½ weight of the weight
of peels
Preparation:
Lemons and / or orange peels put
in water. Peels hold in water three days, and water changing twice daily. After
3 days, the peels becomes softly and the bitterness from them is released.
Place the peel in water to cook
and leave it 2-3 minutes to boil. Then filter it. Put the peel in the water again
and repeat the procedure. It should be cooked 3-5 times to peel be soft.
Boiled peel filtered as well as possible
(do not squeeze) and cut them into stick or dice - as you like more.
Put the
sugar (weight of cut peels) and water (½ weight of dried peels) to be cooked
until syrup is made. Put the drained peels in syrup and mix. In the beginning,
the masses are dilute because there are still water in the peels, but very
quickly it thickens and begins to adhere. When all the water is evaporated,
remove the sticks onto the baking paper sprinkled with sugar, place them one by
one and not over each other, sprinkle sugar over them and let them dry. Peels
is sucked for a few days and it is more beautiful to eat, but it can be eaten
already tomorrow. Dried peels can stand for a long time. The longer the claims
are, the more crisp.
The life time is until it is eaten, it depends on you.
------------------------------------------------
Kandirane kore od limuna ili narandze
Sada ima limuna i narandzi preko
cele godine tako da ovu poslasticu mozete uvek da napravite. Ukusno je a
koristimo ono sto obicno bacate.
Kada oljustite limun ili narandzu
ne bacajte koru. Od nje se moze napraviti ukusna slatka grickalica. Verujte
vrlo je zarazno poceti sa ovim jer kad pocnete da jedete tesko ih ostavljate, a
evo kako se spremaju.
Sastojci:
-
Korice od limuna ili narandze – moze i jedne i
druge
-
Kristal secer
- kolicina koliko su teske korice
-
Voda – ½ tezine korica
-
Secer za posipanje
Priprema:
Kore od limuna i/ili narandze
potopiti u vodu. Potopljene kore treba tri dana da stoje u vodi s tim sto se
voda menje dva pute dnevno. Posle 3 dana kore malo omeksaju i oslobodi se
gorcina iz njih.
Staviti kore sa vodom da provri i
ostaviti 2-3 minuta da vri pa procediti. Iscedjene kore staviti u vodu i
ponoviti postupak. Treba 3-5 puta kore prokuvati i procediti da lepo omeksaju.
Prokuvane kore dobro ocediti u
cediljki (ne stiskati) pa ih iseci na zilijen (stapice) ili kockice – kako vam
se vise svidja.
Staviti secer (tezina isecenih korica) i vodu ( ½ tezine
iscedjenih korica) da se kuva dok se ne napravi sirup. U sirup spustiti
iseckane korice i mesati. U pocetku se masa razredi jer u koricama jos ima vode
ali vrlo brzo se zgusne i pocne da se lepi. Kad sva voda ispari izvadite
kandirane stapice na pek papir koji ste posuli kristal secerom, razredite da
nisu slepljene ili jedna preko druge, pospite secerom i ostavite da se suse.
Korice se suse nekoliko dana i sto se vise suse lepse su, ali mogu da se jedu
vec sutra dan. Osusene korice mogu dugo da stoje. Sto duze stoje tvrdje su,
hrskavije.
Rok trajanja je dok se ne pojedu, zavisi od vas.
