Vitamins In Winter: Simple And Healthy Dishes With Quince, Pomegranate, Nuts

In this article, learn more about Vitamins In Winter: Simple And Healthy Dishes With Quince, Pomegranate, Nuts. In autumn and winter, sources of vitamins and minerals become many times less..

In autumn and winter, sources of vitamins and minerals become many times less. Long shelf life products and seasonal products from other countries come to the rescue, which are perfectly stored and easily transported.

Quince

 

Quince belongs to the Rose family, its closest relative is the rosehip. Therefore, it is difficult to say whether quince is a fruit or a berry, it is only clear that this fruit is very useful. It contains fiber, flavonoids, iron, calcium, magnesium and, which is rare, copper. A special reason for introducing quince into the winter diet is its saturation with vitamin C and tannins.

Chicken stew with quince

Ingredients:

0.5 kg chicken fillet, 1 quince, 1 onion, 50 ml dry white wine, 100 ml boiling water.

 

Chop the onion, peel the quince and divide into slices. Cut the chicken into medium-sized pieces, put in a pan and fry for about 5 minutes, stirring occasionally. Add onion and quince, salt. After 30 seconds, pour in wine and boiling water, cover with a lid and simmer over low heat until the meat is fully cooked.

Quince puree soup

You will need:

1.5 liters of vegetable or meat broth, 2-3 quinces, 4 potatoes, 1 onion, 60 ml of vegetable oil, 60 ml of balsamic vinegar, 2 cloves of garlic, 70 g of sugar, 5 g of salt, 10 g of parsley.

Peel the quince and potatoes, cut into cubes, finely chop the onion. Put them in a preheated pan with vegetable oil and fry until half cooked. Bring the broth to a boil. When the ingredients are lightly browned, add crushed garlic to them, hold on the fire for another 5 minutes and send to the pan. Make the fire small and leave the vegetables to languish for half an hour. During this time, salt the soup, add sugar and finely chopped parsley. Then remove from heat, puree with a blender.

When serving, pour 1 teaspoon of balsamic vinegar into a bowl. You can also add smoked meat, pre-cut it finely.

Garnet

 

Pomegranate contains a huge amount of vitamin C, iron, potassium, organic salts and phytonicides. Due to this, it is useful for iron deficiency anemia, weakened immunity, beriberi, problems with joints and blood vessels.

There are several ways to clean a pomegranate.

The first is in a large bowl of water. Cut the pomegranate in half or into 4 pieces. Dip in a bowl of water, and clean under water. This way you quickly select the grains and do not stain everything around.

The second way is to knock on a pomegranate cut in half with a large spoon. Cut the pomegranate, turn it cut side down, put a large bowl on the table. Hit the round side of the pomegranate with a spoon, the seeds will fly into the bowl.

pomegranate smoothie

Ingredients:

100 ml orange juice, 4 pomegranates, 60 ml natural yogurt, 30 g liquid honey.

Extract grains from fruits, pour into fresh juice, add yogurt and honey. Beat 3-4 minutes.

pomegranate pie

 

Need:

0.5 liters of pomegranate juice, 1 pomegranate, 100 g butter, 200 g sugar, 200 g flour, 4 eggs, 60 ml lemon juice, 100 ml cream, 50 g powdered sugar.

Mix pomegranate juice with three eggs and 150 g of sugar. Hold the butter for 10 minutes in the freezer, then grate, add sugar and flour to it, mix with a spoon to make a sweet crumb. Then pour in the lemon juice and add the remaining egg, knead.

Lubricate the baking dish with vegetable oil, put the dough into it, level it, the cake should be even, but with sides. Make a few pricks with a fork, hold in the freezer for a quarter of an hour, then send it to a preheated oven for 20 minutes, choose, put a clean pan of suitable diameter on top and return to the oven, after 5 minutes choose again.

Strain the egg-pomegranate mixture, add cream to it, mix, pour onto the cake and return the cake to the oven for half an hour. Sprinkle the finished dessert with pomegranate seeds and powdered sugar.

tangerines

 

The benefits of these charming citrus fruits are in a huge supply of vitamin C and how positively their smell affects the human psyche. It is recognized that it can drive away anxious thoughts and alleviate depression, and the fruit itself can decorate and enhance many dishes.

Beet salad with tangerines

Ingredients:

2-3 beets, 4 tangerines, 100 g of cheese, 50 g of walnuts, 60 ml of olive oil, 15 ml of wine vinegar, 15 g of tarragon, oregano or cilantro.

Boil the beets, cool, peel and cut into slices. Squeeze the juice of one tangerine into a bowl, pour oil and vinegar into it, beat. Roast the nuts in a dry frying pan. Chop greens. Squeeze the cheese and grind with a spoon.

Put the beets in a salad bowl, salt, pour over the prepared tangerine dressing, send nuts, slices of the remaining tangerines, herbs and cheese to the vegetable, mix thoroughly.

Mandarin cupcakes

 

For cupcakes you need:

5 tangerines, 180 g flour, 1 egg, 100 g butter, 150 g sugar, 10 g baking powder, 5 g cinnamon, 50 g powdered sugar.

Peel the tangerines, remove the seeds, put them in a saucepan, pour water so that it slightly covers the slices. Boil for a quarter of an hour, and then chop with a blender, add the grated zest of 1 tangerine and cinnamon.

Melt the butter, beat with sugar, add the egg and repeat the procedure. Pour tangerine puree into the resulting mass, then gradually add flour and knead. Add baking powder last.

Fill the molds 2/3 with the resulting dough, bake for about 20 minutes at a temperature of 180 degrees. Sprinkle finished cupcakes with powdered sugar.

Walnuts

 

The benefits of walnuts are unsaturated fats, which are necessary for the health of blood vessels, skin and hair. In addition, walnuts contain organic acids and essential oils. They have a positive effect on the functioning of the brain, cardiovascular and genitourinary systems.

Mushroom salad with nuts

Ingredients:

100 g walnuts, 200 g mushrooms, 1 onion, 60 ml wine vinegar, 60 ml vegetable oil, 100 g lettuce, 15 g oregano, cilantro or tarragon.

Roast the nuts in a dry frying pan. Cut the mushrooms into quarters and dip in boiling water for 10 minutes, then remove and cool.

Add chopped greens, wine vinegar, finely chopped onion to vegetable oil. Whisk the mixture with a whisk.

Tear the lettuce leaves with your hands and cover the bottom of the bowl with them, pour over half the dressing. Put mushrooms and nuts on top, pour the rest of the sauce.