Tag: Treat

The decoction of turnip to treat cough and sore throat – Italian Cuisine

The decoction of turnip to treat cough and sore throat

When you have a cough, greasy or dry, or the first symptoms of sore throat are felt, better go to the greengrocer and buy some turnip. Making the decotto is really simple and the result is guaranteed

In winter, seasonal illnesses do not give any respite. If you have escaped the flu, almost certainly, with the temperatures at the minimum, sore throat is cold I'm around the corner. In order to avoid the stuffing of medicines, if not strictly necessary, one can first try the road of the natural cures. Among the many "grandmother's remedies", a rather effective against cough and throat disorders is the decoction of turnip.

Decoction of turnip, effective and simple to make

There turnip, very rich in fibers, has no special nutritional properties. It contains several mineral salts, but in limited quantities compared to other vegetables, while it has one good dose of vitamin C. The best way to get the most out of this vegetable is to make one decoction. The preparation is really simple. Take 150 grams of turnip already peeled and cut into small pieces and put it in a pot with a liter of milk. Bring to a boil and leave on the heat for at least 40 minutes. Once off, before drinking the decoction, leave it lightly cool down. For those who want it, it can also add a half spoon of food alcohol or grappa and a teaspoon of honey. The resulting drink is effective against both fatty and dry cough. This is because the sulphurated substances contained in the turnip help to disinfect the respiratory tract and promote the elimination of the phlegm.

Syrup is also obtained from the turnip

Always with the turnip, instead of preparing the decoction, you can do it syrup, equally useful against cough and sore throat. We start peeling and cutting a turnip a thin slices. These must be placed one above the other with the middle of the sugar, better if of cane. Once the layered arrangement, cover the container with film and let it rest for at least 12 hours. After this time, filter the liquid that has been formed and collect a small bottle, possibly made of glass. Another way is to cut the top shell of the vegetable and create a hole in the bottom where you can put the sugar to macerate for one night. This syrup already has itself sweet taste, but it can be corrected with someessential oil with lemon, for example, to make it even more enjoyable. If you do not have to give it to the children, also in this case you can add food alcohol, which, in addition to having a balsamic effect, helps to keep it longer.

Homemade chocolates and sweets

Got a sweet tooth? You don’t have to head to the shops to get your favourite sweetie or chocolates. Learn how to make your own traditional treats with our easy, fun recipes. These deliciously simple ideas will also make lovely food gifts for friends and family.

Whether it’s a special occasion or if you just fancy something sweet, we’ve got some quick and easy recipes for making your very own homemade goodies. From creamy vanilla fudge to rich chocolate peppermint slices, we’ve got plenty of nibbles to choose from.

If you’re looking for a gift on a small budget, making your own food gift is the perfect choice. These chocolate and sweet treats can be enjoyed all year round, from birthdays to Christmas. Treat your mum this Mother’s Day to a box of specially made Turkish delights or wish your best friend a Merry Christmas with some melt-in-the-mouth peppermint creams.

There’s no need to stress for gift ideas when you can make these tasty bites. From white chocolate truffles to candy floss, we’ve got plenty of sweet recipes for you to try. All you need to do is buy is a gift bag or box to wrap the chocs in and you’re ready to go.

See something you like? Add it to your very own recipe book.

Pumpkin Cinnamon Rolls – The Least Scary Halloween Treat, Ever!

When I was asked to join some of my fellow foodies on
YouTube, to produce a video for a special seasonal playlist called “Halloween Sweet Treats,” I sat down and considered all the scary sweets
recipes in my repertoire. After several minutes of deep thought, I realized I
had nothing.

Not to sound like a curmudgeon, but sticking broken pretzels
into a marshmallow and calling it a “scary spider,” just isn’t my thing. So,
instead of trying to figure out how to make a chocolate truffle look like a
bleeding eyeball, I made a batch of pumpkin cinnamon rolls. They may not be
scary (what’s the opposite of scary?), but they are seasonal, and incredibly

I used to joke that when Halloween/Thanksgiving time rolls
around, the only thing a chef has to do to make a recipe seasonal is to add
some pumpkin to it. Chili with a spoon of pumpkin stirred in? Halloween
chili! Dinner rolls with a spoon of pumpkin kneaded into the dough?
Thanksgiving dinner rolls!

Well, that’s exactly what I did here, and while it may be
formulaic, it also produced the best cinnamon rolls I’ve ever tasted. One key
is a nice soft, sticky dough. Be sure to only add enough flour so that the
dough just barely pulls away from the side of the bowl as it kneads.

You can certainly embellish by adding some chopped walnuts
or pecans to the cinnamon-sugar layer, but since I decided to garnish with
pumpkin seeds, I went sans nuts. Anyway,
despite not being very horrifying, these really would make a special treat at
any Halloween party. I hope you give these a try soon. Enjoy!

Ingredients for 16 Pumpkin Cinnamon Rolls:
(I used a deep 13 x 9 baking dish)

For the dough:

1 package of dry yeast
1/4 cup very warm water (about 100-105 degrees F.)
1/2 tsp white sugar
1/2 cup pure pumpkin puree (not pumpkin pie filling)
1/4 cup heavy cream (can sub milk, but cream is better)
1 tsp fine salt
1/4 cup melted butter
1/2 tsp vanilla extract
3/4 tsp pumpkin pie spice (or 1/2 tsp ground ginger and 1/4 tsp allspice)
1 large egg
1/4 cup granulated sugar
4 1/4 cups all purpose flour (divided), or as needed 
 (add enough flour
to mixer so that dough just barely pulls away from sides, and a very soft,
slightly sticky dough is formed)
*knead for at least 6-7 minutes

For the filling:
5 tbsp melted butter, brushed on rolled dough
3/4 cup packed brown sugar
1/4 cup of granulated sugar
2 tbsp ground cinnamon

*For the glaze:
1/4 cup room temperature cream cheese
1 cup powdered sugar
1/4 cup milk, or as needed
1/4 tsp vanilla extract, optional
*adjust glaze by adding more powdered sugar or milk to
achieve desired consistency
1/4 cup toasted pumpkin seeds to garnish

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