The innovations in the kitchen of the former member of the Diet D. Mikutyene not only her husband, but also her friends and neighbors ask for her recipes.

Edible gifts are special, the kitchen is the best place for a former member of the Seimas to relax. D. Mikutyene, who lives in Trakai, used to grow vegetables, but now, due to the severity of his work, he does not have time to engage in such a hobby.

He gathers herbs, even medicinal herbs, suitable for seasoning dishes, in meadows or woodlands.

“I know when certain plants bloom, where to collect them, I like to experiment in the kitchen, sometimes I look for new recipes,” said D. Mikutyene.

She also picks something from the flower garden, such as lavender, amaranth leaves, mint. They also make a variety of sauces with milk pistils, but the milk flowers bloom only in spring.

A former member of the Seimas uses dried milk flowers to flavor pumpkin and mango. The woman tried several cooking methods: first, you need to fry the pieces of pumpkin, when they are soft, grind them with a blender.

Another method is to prepare a smooth paste from raw pumpkins and cook it with mango, turmeric and coriander seeds.

After heating the spices for about half an hour, the cracker pours it into small jars that can be decorated with ribbons, making a great Christmas gift.

D. Mikutyene, who is interested in preparing vegetables for the winter season, shares his discoveries on social networks, as well as uploads photos that make people salivate. The author of culinary experiments is happy if other women can also cook something delicious.

When looking for new flavors, a woman is guided not only by intuition, but also by one rule – after putting vegetables suitable for seasoning in a pot, boiling them a little, add spices, and the sauce is usually cooled and flavored. the next day.

This kind of seasoning has worked more than once, because when steam is building up in the kitchen, it’s hard to feel what ingredients are still missing for the spice to reveal its true flavor.

If the aroma of raspberries or plums is cooked, the woman is in no hurry to close the jars tightly. He waits for the pot to cool down. After tasting and adding additional spices to the pot, the woman heats it up to boiling point. Only then they pour the delicacy into jars.

D. Mikutiene noticed that it is better to taste without food while the stomach is still empty. This tip is not suitable for pickling cucumbers, zucchini, squash or tomatoes, as the jars must be covered while hot.

This year’s trakiškė opening was a fennel soup flavored with pre-prepared sprinkles – boiled eggs grated on a beetroot grater, which become brittle when dry and taste like chips.

Although fennel often smells like anise or medicine, the vegetable from the Mediterranean region is very valuable. All parts of fennel are edible – green-white roots, stems, leaves, seeds.

For example, fennel leaves can be frozen, they are suitable for soups and stews, and the stems are often used as a seasoning herb for seasoning and marinating meat or fish, and also go well with seafood. However, few people know what can be prepared from fennel root.

D. Mikutieni’s favorite dish on the weekend was chicken soup and fennel soup, to which he added carrots, potatoes and pumpkin. After boiling the vegetables, he chopped everything in a blender and then added the melted cheese with the ham. The thick soup had a mild creamy taste, sprinkled with boiled and dried egg instead of chips.

A woman got the idea to make an egg basket a few years ago when she dyed too many Easter eggs. There were so many uneaten eggs after Easter that it was a shame to throw them away.

D. Mikutiene, who read in a recipe book that boiled eggs can be made into excellent crumbs for soup or salad, often uses them instead of chips. Dried eggs are a source of protein and have a nutty flavor.

Such an innovation was quickly absorbed in his kitchen, especially without the need to waste a lot of time. She put the grated hard-boiled egg on baking paper and dried it in the oven. She keeps the dried eggs in a glass container in the refrigerator.

D. Mikutiene also likes to season the soup with dried potatoes and sunflowers – Jerusalem artichokes. Jerusalem artichoke tubers are dug out of the ground only after the end of frost, and then they are most delicious. Because at the beginning of the growing season, the tubers collected the most fructose.

Thinly sliced ​​Jerusalem artichokes are dried. D. Mikutiene advises to always keep these tuber chips on hand because they are suitable for a variety of dishes.

Another product that can be used to flavor an interesting soup is dried champignons. They can be stored in a glass container and always on hand.

D. Mikutiene likes to dry the chips from boiled beets in a dryer, they are rich in color and suitable for garnishing a creamy soup. Such soup is often on the festive table.

Sauces and seasonings are another area to experiment with. Fascinated with pumpkin, D. Mikutiene also found pumpkin and raisin seasonings suitable for poultry and cheese.

The Caucasian plum does not escape the eyes of a woman. Fallen yellow plums are not picked much because of their bitter taste. However, such plums are perfect for adjika. If someone wants a thick seasoning, D. Mikutiene advised adding grated carrots to the pot.

Hard apples are also suitable. To make them crisp, cut apples should be soaked in salt water for several hours before cooking.

D. Mikutyene was happy to find the pumpkin as the king of autumn. Although many people think that this vegetable gets boring quickly, pumpkin dishes can become a delicacy in the kitchen of a skilled homeowner.

She got the best price from her husband, Julius, who had never eaten these vegetables before.

All the women in D. Mikutyene’s family had the ability to cook delicious food. The desire to experiment in the kitchen tempted him from childhood. The woman, who first earned a director’s diploma and later a master’s degree in public administration from Mykolas Romeris University, said that she had good teachers to whom she could ask for cooking tips if something failed.

Recently, friends and neighbors often ask him for advice, and instead give him vegetables as gifts.

D. Mikutyene recognized that this kind of exchange increases the interest in different recipes. The joy of discovery is the best reward for hours spent in the kitchen.

Puree dill soup

You will need:

  • large dill
  • 1 potato
  • 1 onion or half an onion
  • 1 carrot
  • a few pieces of pumpkin
  • 0.75 liters of chicken broth
  • salt, pepper, a little oil
  • one processed cheese

Chop the onion, heat the pan, fry in oil until soft and golden.

Cut fennel roots, potatoes, carrots. Add fried onions, chopped vegetables, pre-made chicken broth or water to the pot, salt and pepper. Cook until the vegetables are tender, about 15 minutes.

Grind the mass with a blender, add melted cheese, boil the pot again. Garnish the soup with green fennel leaves.

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