The discovery of former Seimas member D. Mikutienė in the kitchen pleased not only her husband – friends and neighbors asked for her recipe

The prizes to watch are incredible, and the kitchen is the best place for ex-Seimas members. D. Mikutienė, who lives in Trakai, used to grow vegetables, but now she has no time to enjoy such a hobby because of her heavy work.

They collect herbs, even medicinal herbs, suitable for seasoning dishes, in the meadows or forests.

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

They also choose from a flower bed, for example lavender, amaranth leaves, mint. They also prepare a variety of sauces with milk pistils, but flower milk is only available in the spring.

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

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

After heating the spices for about half an hour, the crackers are poured into small jars that can be decorated with ribbons, which are a wonderful Christmas gift.

After being interested in preparing vegetables for the winter, D. Mikutienė also shared her opinion on social networks, also uploading a photo that made many people salivate after seeing it. The author of culinary experiments is happy that other women can also prepare something delicious.

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

This kind of tasting has been done many times, because as long as there is an accumulation of steam in the kitchen, it is very difficult to taste what additions are still missing, so that the spices can reveal their true taste.

If the raspberries or plums are ripe, the woman does not rush to close the jars tightly. He waited for the pot to cool. After tasting and adding additional spices to the pot, the woman heats it up to boiling temperature. Only then they pour the delicacy into the jar.

D. Mikutienė noticed that it is better to feel it without food, when the stomach is still empty. This advice is not suitable for pickling cucumbers, zucchini, squash or tomatoes, as the jars must be closed when they are hot.

This year, the invention of trakiškė is a pureed fennel soup, which is seasoned with prepared sprinkles – hard-boiled eggs grated on a beetroot grater, which become brittle when dry and almost taste like chips.

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

For example, fennel leaves can be frozen, suitable for soups, stews, and stems are more often used as spices to flavor and marinate meat or fish, and are also suitable for seafood. However, few people know what can be prepared from fennel root.

D.Mikutieni found weekend jamu is a chicken broth and fennel soup, to which carrots, potatoes, and pumpkin are added. After boiling the vegetables, he chops everything with a blender, then adds the melted cheese with the ham. The thick soup has a light creamy taste, and instead of chips, they sprinkle boiled and dried eggs.

The woman came up with the idea of ​​making egg sprinkles while painting too many Easter eggs a few years ago. After Easter, many eggs go uneaten, so it’s a shame to throw them away.

After reading in a recipe book that boiled eggs can be used to make excellent crumbs for soup or salad, D. Mikutienė now often uses them instead of chips. Dried eggs are a source of protein and have a nutty flavor.

The innovation quickly caught on in the kitchen, mainly because it did not need to spend a lot of time. He put grated boiled eggs on baking paper and dried them in the oven. He keeps the dried eggs in a glass container in the refrigerator.

D. Mikutienė also likes the soup season with dried potatoes and sunflowers – Jerusalem artichokes. Jerusalem artichoke tubers are dug out of the ground only after the frost is over, then they are at their tastiest. Because at the beginning of vegetation, tubers have accumulated the most fructose.

Thinly sliced ​​dried Jerusalem artichokes. D. Mikutienė advises to always have these tuber chips, as they are suitable for various dishes.

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

D. Mikutienė likes to dry chips from boiled beets in the dryer, which are rich in color and suitable for decorating cream soup. This soup is often on the festive table.

Sauces and seasonings are another area to experiment with. Fascinated by pumpkin, D. Mikutienė also found a savory combination – pumpkin spice and raisin, suitable for poultry and cheese.

Caucasian plums do not escape the eyes of women. Falling yellow plums are not picked by many because of their bitter taste. However, plums are perfect for adjika. If someone wants a thicker seasoning, D. Mikutienė suggests adding grated carrots to the pot.

Harder apples are also suitable. To make it crisp, you need to soak apple slices in salted water for a few hours before cooking.

D. Mikutienė likes to discover the pumpkin as the king of autumn. Although many people think that this vegetable gets boring quickly, pumpkin dishes can be a dish in the kitchen of a skilled hostess.

He got the best evaluation from his wife Julius, who had never eaten this vegetable before.

All women from D. Mikutienė’s family can cook deliciously. The desire to experiment in the kitchen tempted him from childhood. The woman, who first obtained a director’s degree and then completed a master’s degree in public administration at Mykolas Romeris University, testified that she always had a good teacher who she could ask about the intricacies of cooking if something failed.

Recently, friends and neighbors ask for her advice more often, and in return give her vegetables as gifts.

D. Mikutienė admits that such an exchange of goods even encourages more interest in various recipes. The joy of discovery is the best reward for hours in the kitchen.

Pure fennel soup

You will need:

  • large fennel
  • 1 potato
  • 1 onion or half a leek
  • 1 carrot
  • some pieces of pumpkin
  • 0.75 liters of chicken broth
  • salt, pepper, a little oil
  • one cheese is missing

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

Cut fennel roots, potatoes, carrots. Add fried onions, chopped vegetables to the pot, add chicken broth or water that has been prepared, add salt and pepper. Cook for about 15 minutes until the vegetables are soft.

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

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