Traditional recipes

Yellow broth

Yellow broth

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First we pick them, a real pleasure when you see them hanging like bunches of grapes. We wash them under running water and remove the tails. Then we assemble the machine to separate the pulp shells, we put it into operation and the rest is a flower in the ear. We put the obtained juice in a pot with a double bottom or in tuci.

Put a hard on the stove, place the pot with the tomato juice, turn the heat on first, until it starts to boil. When it started to boil, add salt and sugar, if foam forms, remove it with the foamer. Then reduce the intensity of the medium heat to lower and let it boil until it drops by half, stirring occasionally. Sterilize the bottles in which we put the broth, wash them well and then dry them in the oven, which was then heated well. After the broth is ready, pour it into bottles, heat a little oil that we put with a finger in the bottles after we put the broth.

Cover the bottles, wrap in a napkin and allow to cool, then store in the pantry. It is used in soups, dishes, various sauces.

Pasta with vegetables

A meal that you can prepare quickly is very tasty, full and healthy. What vegetables do you put in pasta?

1. Cut the eggplant into rounds, sprinkle with salt and leave for 10 minutes, then wipe. Cut the onion into slices, cut the peeled peppers into larger pieces, cut the zucchini into slices. Garlic, too, is cut into slices.

2. In a frying pan, heat the oil and put all the vegetables without tomatoes. After 5 minutes, add the garlic and herbs, tomatoes and broth. Sprinkle with salt and pepper and simmer for 15 minutes.

3. Meanwhile, boil the pasta, drain and then pan over the vegetables. Sprinkle the tarragon and mix carefully without crushing the ingredients.

5 / 5 - 2 Review (s)

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57 comments on Pasta & # 8211 broth & # 8211 tomatoes

Mrs. Laurentiu, I would like you to tell me where you bought the car for the tomatoes and what the brand is. Thank you.

It is the kitchen aid robot, with the special attachment for mashing fruits and vegetables.

Thank you very much. I hug you you have great recipes.

this is a thicker tomato juice, not broth

And broth what would it be, Mrs. Mihaela? :)

How do I set the temperature of 150 degrees in a regular oven, without display or thermometer?

Um, of course, yes, I know this, why it's something known in advance.

How good would this broth be with some vodka and a few drops of tabasco!

I can't contradict you! There is also a celery thread).

laura helpppppppp & # 8230.
I made broth on Monday night, I boiled it, I say enough, I sterilized the bottles in the oven, I poured it hot (exactly after the fire), I put the bottles back in the oven (I could see how the broth boiled in them) at some of them flowed on the glass, I left them until last night (so almost 24 hours in the oven), and this morning only at some it started to clear on top :(. what to do with the others? to overturn them in the pot and to do I boil a few more, wash, sterilize the bottles again? keep them in the fridge (not many) until I use them?

I would say wait until tomorrow, it happened to me that the liquid appeared on the surface more slowly in the case of some of the bottles compared to others. Normally, the missing liquid indicates that the bottle is not tightly closed. You see, maybe it's better to keep them in the fridge and start using them, if there aren't many.

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

Do not raise liquid on top if they have boiled too much and the broth becomes a kind of tomato paste

No liquid rises on top if they have boiled too much and the broth becomes a kind of tomato paste

I give you excellent advice. After passing them through the car (separator) leave the composition until the next day. You will notice that the water separates from the pasta. Put a hose tied to a stick (to stand straight as the hose) and pull the water from the bottom of the pot. This way do not boil until it drops to half. I mention that I have never had mold in jars.

You don't need a hose, put the whole composition in a gauze, put it on top of a bowl and let it drain until the next day

can you tell me, please, how many hours did you boil the juice? My mother-in-law keeps telling me that I have to boil for 6-7 hours, otherwise it will spoil. and I told him that if the jars are sterilized, it can't spoil, so I ask you, because there is a difference between boiling 1-2 hours or 6-7 hours. thanks a lot

If you boil it for 6-7 hours it will drop a lot, it will be almost like a paste, which is an advantage in the idea of ​​storage, it will take up less space. In no case will it spoil even if it is boiled for only 1-2 hours, if it is sterilized correctly, perfectly clean and tightly closed bottles, etc.

we do so and we thank you!

thank you very much & # I am the housewife with your help.

I am very happy, my dear, to be well and to keep well!

not having the car from this trick, I will use your previous method, but I have a question: I put the chopped tomatoes to boil without any water, right? they leave their juice.
Anyway, it will be a premiere for me because I haven't made broth before, I bought it or used raw tomatoes from the freezer, but now I want to use it for a Friday zacusca & # 8230about about a zacusca recipe? I know that autumn hasn't arrived yet, but I'm researching, I'm already preparing my eggplants because now they are even cheaper and younger.

I will make an interesting recipe this year, I assume that the broth stays with the same tomato taste

The method of preservation and pasteurization like yours, I did not know. This year I will do the same. Thank you for sharing with us this time what you know. Kiss you :-*

With great pleasure, dear Delia, I'm glad I was able to help you. :)

aaa & # 8230that liquid should disappear if you make broth, if you make tomato paste then it's ok to keep the water in the tomatoes, to get rid of the water the mashed or squeezed tomatoes are put in a gauze hanging a few hours, the gauze should be put in 3, the water that comes out of the tomato paste is very good for the skin, after draining the paste only then boil until it drops at least halfway, so the broth has consistency. I'm looking for a recipe for tomatoes in broth or tomatoes in tomato sauce or in tomato juice. , does anyone know anything?

today I'm going to work, thanks for the advice

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Hi! I just looked carefully at your blog, and I can honestly say that it left a pleasant and interesting impression on me. That's why I invite you on, on the page & # 8222Kitchen for everyone & # 8221, to exchange experience, to delight us with your recipes, and why discuss everything that means beautiful and healthy in terms of gastronomy.
I wish you a pleasant and beautiful day. :)

1. Congratulations on this blog! You visit him very often.
2. Recipe and super. It can't be more natural!
3. Can you tell me please, where did you buy the kitchen aid and at what price? I want one too. I know they 're not cheap at all, but maybe I can get one too.


why post recipes if you do not give permission to print?

At the bottom of each recipe there is a green button, pdf or print. Press it and print it in whatever font size you want, with or without pictures.

To paraphrase you: why jump with & # 8222why & # 8221 if you don't check carefully before? :))

Hi. A bridge. In the fall, when donuts appear, do the same with them as with tomatoes. Then boil the two juices together and you will see that it will result in an extremely good juice to use in sauces and soups.

I haven't made broth so far because in my nothingness I still rely on my mother's and mother-in-law's broth. Your recipe sounds great, especially since you don't use any preservatives. My mother-in-law was telling me that she was taking some aspirin to make sure she was like you. When I put the broth on, I use your recipe. I've already bookmarked it.

I missed a post. Why so rarely lately? We are waiting for the summer recipes, even salads :) I like this recipe because it contains nothing but tomatoes, super.

Ana, for me it's the busiest time of the year & # 8230 you know how it is, we have to win something, to have something to cook: P.

I really like the way you present and the way you cook!
Congratulations, Anca!

Tomato broth (for winter)!

From the ingredients indicated above we obtained 3.5 liters of tomato broth.


1.Wash the tomatoes. Cut them in half and clean the stalks. Then pass them through the meat grinder.

2. Pour the mashed tomatoes into a large saucepan and put them on a moderate heat. Bring them to the boil, stirring 2-3 times (once every 10-15 minutes), so that they do not stick to the bottom of the pot and do not burn.

3. Add the oil and wait until the broth starts to boil again.

4.Then reduce the flame and incompletely cover the pan with the lid, so that the broth does not burn. Boil it for about 45 minutes, until the tomato seeds acquire an intense shade of yellow, stirring once every 15 minutes, so that it does not burn.

5. 5 minutes before the end of the cooking process, add salt, allspice and black pepper. Stir.

6.Reduce the flame to a minimum and, using a clean polish and scalded with hot water, transfer the broth to the boil in sterilized jars or bottles, sealing them tightly with sterilized lids.

7. Allow them to cool, then transfer them to the storage place.

8. In winter you can add tomato broth to soups, broths, stews, sauces, etc.

Homemade tomato broth


Method of preparation

To prepare a homemade tomato broth you have 2 options to choose from, in terms of the beginning of the recipe

Option 1: You can, on the one hand, boil the tomatoes, peel them and cut them into small pieces, removing or not the seeds, as you prefer.

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Option 2: On the other hand, if you have a food processor or a submersible blender, cut the tomatoes into cubes and pass them into the food processor or with a blender. Strain the resulting paste through a fine sieve to retain the seeds and shells.

After you get a paste without shells, without seeds, boil them with 500 ml of water, salt and bay leaf. Leave the composition to boil over medium heat (initially, then over low heat) for about 2 hours, stirring with a wooden spoon initially every 30 minutes, then towards the end, when it considerably reduces its volume, every 10 minutes.

When the composition acquires the consistency of broth, stir constantly to prevent sticking and burning of tomato paste. Put tomato paste in previously sterilized jars and let them cool upside down.

Recipe source:

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Homemade broth recipes

Homemade recipe broth. When choosing tomatoes, be careful not to hit them, to be ripe and meaty, for a better end result. Wash the tomatoes well under a stream of cold water, remove the stalks and cut into larger pieces.

Put the cut tomatoes in the skin and seed separator or in the threshing machine. With its help, you will be able to separate the juice and pulp, necessary for this broth recipe. If you do not have such a machine, put the tomatoes to boil, and after boiling, put them in a sieve and press with a wooden spoon, until you get the pulp and juice, without seeds or skins.

Homemade recipe broth. In low pans or pots, which have a wide opening, put the pulp and the juice obtained by the bird. Use such dishes, because if you cook the broth longer, it will turn brown. Boil the broth, stirring occasionally with a wooden spoon, so that nothing sticks to the base of the pots. After the juice has dropped significantly, add the salt as well as the sugar dissolved in a little hot water beforehand.

Put the composition in a few more boils, then put the broth in sterilized jars. The color obtained must be light. Cover the jars with a blanket and leave at room temperature for a day, then move to the pantry to cool.

For safety, you can pour a thin film of oil at the end, before putting the lid of each jar. This ensures that the broth will not ferment over the winter.

What do we need for the melon mousse recipe?

-250 g of melon

-300 g whipped cream

-3 tablespoons sugar (honey, sweetener-to taste)

-15 g of gelatine

How to prepare melon mousse recipe?

Cut the melon into cubes, then lightly crush it with a fork (I like some pieces to remain) and then add the whipped cream and dissolved gelatin. The gelatin is prepared as follows: it is hydrated with water or milk to cover it, it is left to swell for 15 minutes, then it is put on the fire and chewed in one, until it dissolves.

CAREFUL. It should not boil, just dissolve easily.

Mix everything lightly and get the mousse ready.

Fill cakes, cakes, tarts or put in glasses and serve as such.

Let cool for at least 4 hours, then serve.

For the mousse to be fluffy, there are some secrets- whipped cream must be very well beaten. (see here how to make the perfect cream).

-gelatin should not be hot but very little warm and first mix in yogurt and crushed fruits.

-mix everything lightly, from bottom to top, so that the pandispan does not leave.

A trick: this mousse comes out much finer if it is sweetened with honey. For keto, low carb or other diets that do not allow sugar or honey, it can be sweetened with sweetener.

101 recipes for bone broth protein - soups, smoothed, cooked foods + others

But of the most filling foods that can have the greatest impact on our health. I have certainly discovered that this is the case with oae rich broth & # 238n benefits. Nourished liquid vinegar

Fasting Cakes # 7: Crumble with apples

Ingredients Crumble with apples

5-6 apples
5 tablespoons caster sugar
100 gr flour
75 g vegetable margarine
75 gr powdered sugar
1 teaspoon ground cinnamon
a pinch of salt

Preparation Crumble with apples

In a bowl mix flour, powdered sugar and margarine, it will result in a dough that we crush in the hand (crumbs), then we will keep it cold for 30 minutes.
In a saucepan greased with margarine, add the peeled apples and stalks and cut into cubes, caster sugar and cinnamon.
Sprinkle the cold crumbs over the apples, then put the cake in the oven until it browns on top.
It is a very easy dessert to prepare.

Yellow broth - Recipes

Shakshuka is a specialty of North African and Jewish cuisine.

Shakshuka is a quick, filling and very tasty dish. Below you can find my shakshuka recipe, ready in just 15 minutes. You should know that I did not exactly follow the original recipe, I adapted it to my taste.

Heat the oil in the pan, then add the chopped vegetables. Let simmer for 4-5 minutes, then add the hot pepper jam, tomato sauce and Sultan broth. Season to taste, fill with a cup of water and simmer for another 5 minutes, until slightly thickened.

Meanwhile, sauté the mushrooms with 2 tablespoons of olive oil.

Add the mushrooms over the rest of the vegetables, then break the eggs directly into the pan. Reduce heat and cover the pan with a lid and leave for about 4-5 minutes to coagulate the eggs. The egg white must be well coagulated at the end, and the yolk must be softer.

Sprinkle finely chopped parsley on top, and serve with great appetite!


Those of you who have been following me since the beginning, already know that I like to use as many ingredients as possible, from safe sources or with a clean label, and I never recommend products I don't believe in, I don't use them. or I don't like it. I recently tried Sultan products, which I really liked, so I started a collaboration, and I am going to prepare other recipes in which I will use Sultan products.

Until this collaboration, I did not use tomato paste or broth from the market, because my mother always makes sure to have supplies for the whole year, and I was pleasantly surprised by the Sultan products, which have the taste of home. Concentrated products, which contain only natural ingredients, without the addition of additives or preservatives, just like those prepared at home. A tablespoon of tomato paste is the equivalent of 4 large tomatoes.

Video: Russian Cover Yoh Kamiyama - YELLOW cover by Kari (May 2022).


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