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Chicken breast is cut and boiled for 1 hour and 30 minutes. The water in which it boiled can be used in a soup. Cut into cubes.
Peel a squash, grate it and wash it.
Mayonnaise: You can put raw or boiled yolk (but it doesn't look the same, when boiled). Mix the yolk with lemon salt, mustard and salt. Add a drop of oil at the beginning and mix in one direction (otherwise cut). Then add oil, in a thin thread until the desired amount results (about 5-6 lg of mayonnaise per 2 servings).
Mix the chicken breast with mayonnaise and place over the endive leaves with a teaspoon. Garnish with green onion leaves or parsley. They are much tastier than those with tuna.
I also made it with tuna (drained and mixed with mayonnaise - on another occasion) and put it on some leaves.
Andive & # 8211 benefits and properties
Endives are rich in vitamins, minerals and fiber. They have many health benefits.
Nutritional values per 100 g of endive
- Calories: 15
- Carbohydrates: 3 grams
- Protein: 1 gram
- Fat: 0 grams
- Fiber: 3 grams
- Iron: 4% of RDA
- Vitamin A: 58% of RDA
- Vitamin K: 164% of RDA
- Vitamin C: 10% of RDA
- Folate: 30% of RDA
- Zinc: 6% of RDA
- Copper: 9% of RDA
Endives contain many powerful antioxidants, which are compounds that protect the body against oxidative stress and unstable molecules called free radicals.
Studies suggest that kaempferol, an antioxidant in endive, may protect cells from chronic inflammation
Maintain heart and bone health
Vitamin K is important for normal blood clotting, as well as for regulating the level of calcium in the heart and bones.
This vegetable provides a huge amount of 164% of the daily needs of this nutrient per 85 grams
A 2-year study of 440 postmenopausal women found that supplementation with 5 mg of vitamin K1 daily resulted in a 50% reduction in bone fractures compared to a placebo group.
Moreover, a 3-year study of 181 postmenopausal women found that the combination of vitamin K1 with vitamin D significantly slowed the hardening of arteries associated with heart disease.
We will cut first spine to each andiva.
Then we will LIFTING carefully leaves older, we will wash under jet of cold water, and we can chop the middle and add it to the filling.
Before use, leaves will be deleted (press) easily with a kitchen paper.
a blender we will put cream cheese together with goat cheese, mixing until a paste homogeneous.
Then we will put cheese paste in a bowl and add chopped onion fine, parsley fresh or dill (according to taste and preference) finely chopped.
With the help of one pocket bag, we cheese paste on each endive leaf as much as we want.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Serve on a PLATEAU, decorated with slices thin of Lemon and parsley leaves.
- 10 endive
- two eggs
- two pickles
- half a beetroot
- half a lemon
- 100 g chicken breast
- two tablespoons of mayonnaise
- a bunch of parsley
Method of preparation:
Chicory washed and well drained must be cleaned. Then cut it in half lengthwise and remove some of the leaves in the middle.
These leaves are finely chopped and mixed well with the eggs, Beet, gherkins and chicken breast, all cut into cubes.
Add salt, pepper and mayonnaise, then mix well. The composition thus obtained is placed in the endive halves and garnished with lemon slices and chopped parsley.
Endive and Endive Juice - Properties, Recipes
Endives are salad plants thousands of years old, originating from the Mediterranean area, very well known by the Egyptians, Greeks and Romans. Endives have a bitter taste, due to a special compound that is extremely useful for our optical system.
Endive and Endive Juice - Properties, Recipes
Andive - Properties
Of all the green leafy vegetables, endives are among the richest in Vitamin A and beta-carotene - 2 powerful antioxidants, important for vision and protection against lung and oral cancer.
Endives are also a good source of Vitamin C, calcium, iron, phosphorus, potassium, manganese, copper, potassium, chlorine, sulfur and fiber. 100 g of fresh endive leaves have only 17 calories, which is important for those who want to lose weight.
Endives also contain a significant amount of B-complex vitamins, which are essential for the metabolism of carbohydrates, proteins and fats.
Endive juice & # 8211 Benefits
& # 8211 Acne. Endive juice has been shown to be beneficial in treating skin problems.
& # 8211 Asthma. For asthma attacks, endive juice can be mixed with carrot and celery juice.
& # 8211 A n emie. Endive juice is an excellent blood tonic. Anemics can drink andvine juice in combination with parsley or celery juice.
& # 8211 Cancer. Vitamin E present in endive helps prevent oral, lung and prostate cancer. The richness of endive fibers is useful in keeping the colon clean and in preventing colon cancer. Calcium also plays a crucial role in preventing breast and ovarian cancer.
& # 8211 Constipation. The nutritional content of this vegetable helps alleviate gastrointestinal problems. You can drink endive juice with apple or carrot juice.
& # 8211 Eye disorders. In case of macular degeneration, cataracts or glaucoma, endive juice can be drunk with carrot juice to avoid surgery. Regular consumption of endive can help reduce vision problems.
& # 8211 Liver and gallbladder. Endive juice stimulates bile secretion.
& # 8211 Weight loss. Endives in the form of salad or juice help to lose weight due to its low calorie content.
& # 8211 Vitamin intake. Like almost all vegetables, endives contain many vitamins and minerals that are necessary for the optimal functioning of the body. Endives increase the body's resistance and ability to defend against disease, protect against high blood pressure, heart disease, diabetes, depressive disorders and colon cancer. Endives contain in particular Vitamins A, B1, B2, C, E and K.
& # 8211 Alzheimer's disease. Medical studies have shown that regular consumption of natural Vitamin E found in endives can help prevent Alzheimer's disease.
& # 8211 Bones and teeth. The high calcium content of endive is vital for building and maintaining bones and teeth, as well as for preventing osteoporosis.
& # 8211 Digestive health. Endives are rich in fiber that stimulates digestion and protect us from intestinal problems, as well as kidney stones.
& # 8211 Heart health. Endives are low in cholesterol and saturated fats, which makes them a good food for the heart. Potassium content, on the other hand, fights high blood pressure.
& # 8211 Pregnancy. Folic acid present in endives is important for pregnant women and the birth of children with imperfections.
Andive & # 8211 Recipes
The endives are washed like lettuce leaves, under a stream of cold water, to remove sand or dirt, especially if they have not been grown organically. To remove pesticides, the leaves can be soaked for a few minutes in a solution with water, a cap of apple cider vinegar and a teaspoon of salt.
Endives are served as fresh as possible, immediately after cutting them, as they tend to lose their nutrients very quickly. They can best be eaten as a salad (with avocado, carrots or celery, with cheese, seeds and nuts, grilled, with yogurt sauce, with fish, or in the form of juice, mixed with other vegetables because of the bitter taste .
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Stuffed Endives - Recipes
-2-3 large, white and beautiful endives
-a quarter of raw pineapple
-a package of shelled shrimp (tail only)
-c seasonings for shrimp: hot peppers, ginger, coriander, Allspice, pepper, garlic, fresh thyme, orange and lemon juice, soy sauce, salt
Cut the pineapple into cubes. Remove the avocado pulp, sprinkle it immediately with lemon juice so that it does not oxidize and chop it into cubes.
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1001 Culinary Recipes
1. Clear the endives, dry them and cut them in half. remove the marrow. Sprinkle with lemon juice and set aside.
2. Put the cream in a bowl. Add the Roquefort cheese. Mix with cream until smooth and creamy. Add plenty of pepper.
3. Arrange the endives on a tray. Use a spatula to fill the endives. Garnish with walnut halves.
Other variants of this recipe:
Endive with anchovy
Proceed as for endive boats filled with Roquefort cheese. Fill the endives with the anchovies and decorate them with green and black olives.
Endive with apple and Swiss
Proceed as for endive boats filled with Roquefort cheese. replace roquefort cheese and walnuts with apples and diced swiss. Chew with beaten mayonnaise. Fill the endives with this composition.
Endives stuffed with apples and bacon
Endives stuffed with apples and bacon from: potatoes, dried vegetable spice, apple cider vinegar, mustard, salt, pepper, olive oil, parsley, red onion, capsicum, lemon juice, apples, bacon, endive.
- 5 medium-sized potatoes
- 1 teaspoon dried vegetable spice
- 1 teaspoon apple cider vinegar
- teaspoon mustard
- 2 tablespoons olive oil
- 1 bunch parsley
- 1 red onion
- 1 capsicum
- 3 apples
- 1 tablespoon lemon juice
- 150 g bacon
- 2 endive
Method of preparation:
Wash the potatoes and boil them for 20 minutes in water with spices from dried vegetables. Drain them and peel them while they are warm, then cut them into cubes and mix them with the mustard, vinegar and oil.
Cut the bacon into small slices and fry in an oil-free pan. Take them out on absorbent towels. Peel the onion and pepper and cut them into small pieces.
Wash the apples, cut them into cubes and sprinkle them with lemon juice. Mix in a bowl the potatoes, onion, pepper, apples, bacon, finely chopped parsley, salt and pepper to taste.
Fill the endive leaves with this salad and place them on a plate, next to slices of toast.
Andiva & # 8211 A vegetable that I gradually fell in love with and that remained among my favorites
Because I liked what I ate so much, I thought I'd make you want it too.
Welcome to & # 8230
Here you go? Oh, don't you know what endives are? No problem! I didn't know either
I remember it was on an evening like this, around 2001, when I was in consultation with my nutritionist. While dictating my list of goodies, which I had to enjoy for three weeks, something strange suddenly appears: endive.
I stop writing, roll my eyes and ask him:
It's a vegetable you can find in department stores.
No, if it's good for the liver, let's beat it! & # 8230 And one more thing. How do I eat it?
You simply wash it and bite it out of it
That's how I discovered endive! The next day, I wandered around the shops looking for "white gold" (as endives are also called), bought it and & # 8230 bit into a leaf & # 8230
"Beac, I'm bitter," I tell my wife.
Let me take a bite and bite hard from the whole endive. I still seem to see him
It 's not bad & # 8230, he encouraged me and so I continued to bite the first leaf bit by bit.
The next day, I ate two leaves and so on, until I got to my wife's performance, to bite directly from the whole endive.
It's a delight, which, to be rhyming, has become a whim.
At first bite, I didn't like them. It was bitter, but if it was good for the liver, I continued to eat it, and so, more or less, more or less, I ate endive every day for three weeks. In the last days of the three weeks, I had already forgotten the bitter taste, they had become bitter-sweet.
That was the story! And since then, whenever I see endives, in stores I buy & # 8230, especially when I'm on sale, as it gave me "luck" these days to find them reduced by more than half the price & # 8230 I bought enough and they -I quickly got cold and competed with my husband, putting one or two endives in the crusher (about the wife) every day.
Tonight, I tried a few artistic things:
endives stuffed with avocado with onion and lemon and endives stuffed with sunflower seed paste with leurd & # 8230, to which we added a few more radishes and ate. Thank you, God!
Usually, on one side of the mouth, endive bite and on the other, a spoonful of a legume variety or a wholemeal bread fly enters.
Before I started writing to you, I was curious to find out information about endives. The best information was that endives are also grown in our country & # 8230
Then I found out that endives are good for eye health and even help with cancer & # 8230 Here are some more reasons to eat as much endive as possible.
To give. There are also some drawbacks (shortcomings, disadvantages, difficulties, obstacles, obstacles, stuff for the grumpy & # 8230)
For me, the biggest pain is that we can't eat them fresh & # 8230
Then, yes, and the price is quite high. In big stores, endives cost around 7 lei 500g. But as the world is not crowded with endives, the big stores are forced to make discounts & # 8230 And that's how we enjoy endives quite often & # 8230. All winter I ate endive at a decent price! These days, finding an advantageous offer, we enjoy a spring cure with endive & # 8230
Some information about endives
Endive is a fresh winter plant. It is valuable nutritionally and therapeutically. New technologies facilitate the presence of endive all year round in large stores & # 8230
Andiva appears on the market in the cold season, from November to spring.
100 grams of fresh endive contain: 1.25 g protein, 0.20 g lipids, 3.35 g carbohydrates, 3.1 g vegetable fiber, 52 mg calcium, 0.83 mg iron, 15 mg magnesium, 28 mg phosphorus , 314 mg potassium, 22 mg sodium, 0.79 mg zinc, 6.5 mg vitamin C.
It contains bitter substances such as inulin, a property due to which the root can be dried and ground, and can be used as a substitute for coffee.
Endive cultivation is done in two stages:
Stage 1: production of tuberous roots
Sowing: between May and June, on flat ground or in high layers
Crop maintenance: hoeing is very important, especially in the early stages of vegetation. When the plants have 3-4 true leaves, thinning is done, leaving 10-15 cm distance between plants
Harvesting: takes place in autumn starting in October, until the weather allows. The roots are sorted and those that are at least 3-4 cm thick at the level of the package are kept
Stage 2: forcing the roots
Forcing the roots can be done in heated ditches, in greenhouses, nurseries or other warm shelters in the dark. In the first days, the temperature is maintained at 12 degrees Celsius, after which it gradually increases to 18 degrees for 20 days.
The endive dolls are harvested after 3-4 weeks, when they are at least 10-12 cm long. The dolls are cut by hand, keeping a small piece of the root, and can be kept closed in plastic sheets in the refrigerator, wrapped in paper, which does not allow light to pass (to be kept etiolated). https://www.gazetadeagricultura.info/plante/legume/618-cultura-de-andive.html
Endives do not exist in the wild, but are obtained by forcing a plant, called a "chicory", to grow in total darkness.
From the chicory, in the past, only the young, less bitter leaves were used for salads, and the rest of the plant, including the root, was intended for animals. Over time, chicory has turned into two varieties: one that provides leaves for salads and another that is grown only for the root intended for the production of the well-known coffee substitute.
Endives appeared in Belgium in 1850 under the name of witloof, meaning white leaves. It is cultivated through a practice of tricking chicory to grow in the dark. (& # 8230) New production methods, initially in winter, allow them to be consumed throughout the year. Although there are several varieties of endives, the difference between them is minimal.
Because they are grown in the dark, endives lack chlorophyll, hence the white color of the leaves. Very fragile, they can undergo changes in appearance and taste, even immediately after harvest. Because of this, they must be bought as fresh as possible.
Expired endives they have a less firm and crunchy bulb, and their leaves may have dark spots. When endives are exposed to light, the leaves begin to turn green and become bitter. http://www.impenetrabil.ro/2013/05/v-behaviorurldefaultvmlo_8374.html
He hoes it among the endives
Author: Carmen Preotesoiu 18 Oct 2007
"They are the only ones in the country who have the secret. Their product competes with the most refined delicacies.
The people from Gherăieşti commune, Neamţ county, have been living from endive cultivation for more than 80 years. If in the past there was no man who did not grow precious vegetables, now they are always dwindling, due to hard and painstaking work, but also the lack of wholesalers to buy their goods at a price worthy of their work.
As soon as the fields start to be littered with small leaves and greens, the people of Gherăieşti can no longer sleep. With the night in mind, they put their hoe on their backs and set off for the field. For all their wealth is in that seed thrown into the ground, as spring enters in April. Like moles, they crawl on their knees among the seedlings, rummaging with their hands and, rarely, with their spades, every weed that invades their culture. They don't have high schools, they only went out into the world in the markets of Bucharest, they don't know much about the country and they don't care much about the promises of politicians. And why would they still torment their minds with any recipe for success, when they actually discovered the cure that cured them of poverty: the cultivation of endives.
PLANT & # 8230 WITH OPENING. The people of Gherăieşti can be proud to have something that only France, Spain or another country with great financial power possesses. Endives, & # 8222fruits grown in trees & # 8221, as considered by some young people from Bucharest who see for the first time the elongated and white vegetable, are real delicacies for the good, but especially wealthy, world of big cities. For one thing is certain: not everyone can afford to give over 100,000 old lei for 4, 5 "dolls", as Aunt Silvia calls them, one of the most deserving and skilled in embroidering the tastiest endives, in order to be great for salads smeared with a little olive oil, so delicious, especially the third generation.
"Not everyone knows how to take care of her. Not too much water, not too little, not too much heat, not too little, should not be sprayed with anything and, nevertheless, you must be careful not to let pests enter it ", lists the agronomist Silvia Tamas the conditions that must be met .
And if that were enough, the townspeople who come to visit Gherăieşti, eager to get rich quick with the endive business, would not be codified. When I hear that from this spring until next spring you don't have to get out of the endive rows, that every year you have to change the soil you cultivated last time and then, to know when to water them, but also when to take them out. earth, most of them, frightened, make their way back.
EDGE BOARD. Tanti Silvia is 53 years old. And since he was lame, he has grown among endives. She saw in her father what the plant looked like and it was not easy for her to catch the secret of a rich culture. "We look like a horse, then comes the period of climbing, a kind of hoe with hoe, followed by thinning, hoe hoeing, pest control", the woman lists the work she does until she gets the vegetables out of the ground. And autumn seems to be the most difficult time, not so much because it would be more work, but especially because then one sees the talent and skill of man. In autumn, huts covered with a thatched roof are dug in the depths of the ground, in which endive is placed next to endive, after each of them has been cleaned of leaves, checked to see if they are good for seed or food. Thus, placed as in the exhibition, the endives are lined up one after the other, obliquely, after which a layer of earth is sprinkled over them, then another layer of endive, until the hut is filled, and in their crest a high layer of earth sprinkled with water, as needed, so that the roots buried in the soil come to life and thus the endive is formed.
TAKES YOU OUT OF YOURSELF. Aunt Silvia has sharp eyes and rough hands. To take care of the endive, he left everything. She says, without shyness: “If it weren't for the endives, then I wouldn't have a wedding at my daughter's, just in Bucharest, and I wouldn't build houses either. After 30 acres of land, last year we took out about 120 million old lei. What other vegetables brought me so much money? ”
"As soon as they go through the cooling period, we take the roots out of the ground and put them in the huts. There, in the ground, for 40 days, we make fire with wood in the stove and day and night we have to be careful to have a constant temperature of about 25 degrees. If a white layer begins to settle like a haze over the ground in the hut, it is clear that it has given mold to them, and the culture can be compromised ", reveals Aunt Silvia one of the secrets of endives.
There are many secrets, and if in the past almost the whole commune was an endive cultivator, now if there are 800 out of 7,000 people, how many count the locality. "Young people would do anything, only endive would not interfere, because it is very difficult to stay a whole year only in the field, and if God gives like a drought now, nothing is done," says the agronomist of the commune.
Silvia Gherghel is perhaps one of the few, if not the only ones, who managed to have a beautiful culture this year. And this was not because God had performed a miracle in her case, but because, having those few acres in the garden, he managed to water. It is a great joy, especially since only they, the people of Gherăieşti, know how hard their palms are, but also how much money they invest. Only one kilogram of local seed exceeds the amount of two million old lei, and the foreign one reaches five million old lei. "I no longer take into account herbicides, electricity, firewood, which dries us, nor my work," the woman moaned.
"THE TRADITION OF THE COMMUNE IS LOST". He looks long into the distance, wipes his forehead with sweat, breathes hard. For as long as it is known, he also worked on endives. How could he give up, when his anger is that the tradition of cultivating endives is on the verge of extinction? And she also consoles herself in a low voice: “Well, as long as one could, everyone still cultivates. May God keep us healthy ”. Aunt Silvia's brothel has begun. The woman has a little more and has to take the roots out of the ground. Îşi scuipă în palme, apucă hârleţul şi începe, asemenea unui bărbat, să sape adânc, ca nu cumva vremea culesului să sosească şi bordeiul să nu fie pregătit. Căci, pentru tanti Silvia, ca şi pentru mulţi dintre gherăieşteni, un lucru este cert: soarta familiei sale se află în păpuşoii aceia lunguieţi şi albicioşi, „măndria comunei”.
Sămănţa de andivă, „Cicoare de Bruxelles” cum este ea numită, a fost adusă în Gherăieşti prin anii 30 de directorul Fabricii de Zahăr din Roman, un cetăţean belgian. Printre puţinii care s-au încumetat atunci să planteze seminţele a fost şi nea Dumitru. Omul merge la Bucureşti de 50 de ani, dar nu cunoaşte decăt un singur drum: Gara de Nord – Piaţa Obor. Pleacă mai cu seamă iarna, prin preajma Crăciunului, cu sute de kilograme de andive, aşezate una lăngă alta, ca şiragurile de perle în cutii mari, şi nu are decât un singur gând: să dea mai repede marfa, „că, dacă o ţii mai multe zile la lumină, andiva se deschide, se usucă şi nu mai are acelaşi gust”. De vreo trei ani, s-a lăsat, după ce a fost printre primii cultivatori din comună. Sumele mici, de doar 20.000 de lei vechi pe kilogram pe care i le oferă angrosiştii, cu plata peste 30-40 de zile de la livrarea mărfii, l-au dat înapoi. Acum însă, îi e dor să mai cureţe la „păpuşoi” şi să sape la bordeie în care să-i adăpostească pe timp de iarnă. Şi nu mai stă pe gânduri şi aruncă vorba hotărât: „La anul, mă apuc iar să cultiv vreo 10-15 arii, până mai pot să-mi ajut şi io copiii cu nişte bani” şi ne arată imensitatea de casă pe care fata, plecată în Italia, a început să o construiască. Soaţa sa, tanti Elisabeta, de 78 de ani, nu se dă în lături, mai ales că tot satul ştie că este de neîntrecut când vine vorba despre îngrijitul plantelor”.