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Honeysuckle Recipes

Elena Moskalenko reminds that the honeysuckle season has begun beyond the Urals and suggests making a salad, soufflé and jelly from honeysuckle.

This year’s season honeysuckle started in our area a little later than usual.

Tyumen, Yamal, Yakutia and the Far East are collecting honeysuckle just now, and all because in many regions at the end of April snow fell.

I always remember about honeysuckle when it comes to food patriotism — the most Russian and one of the most useful.

In my harsh edges honeysuckle I came from Kamchatka somewhere in the 19th century and was so fond of it that now there is a shrub of honeysuckle in any garden.

We are accustomed to honeysuckle jam.

But I decided to play a little and I suggest making a salad, whipping the souffle and boiling the jelly.

And you do not forget to make supplies in the freezer — in winter honeysuckle is very useful.

What do you need:

  • 200 g of honeysuckle
  • 200 g sheep cheese
  • 1 lemon
  • 2 tbsp. honey
  • small bunch of basil
  • a small bunch of garlic shooters
  • pepper mix

What to do:
Mash cheese with a fork, remove the lemon zest and squeeze the juice.

Finely chop greens, add to cheese and season with zest.

Mix honey with lemon juice and pepper.

Put the cheese with greens on a plate, on top — fresh berries, pour with dressing and serve immediately.

What do you need:

  • 200 g of honeysuckle
  • 1/3 cup oatmeal
  • 120 g brown sugar
  • 2 limes
  • 3-4 sprigs of bergamot
  • 2 tbsp. l corn starch
  • pinch of ground cinnamon
  • peppermint for serving

What to do with it:
Honeysuckle pour water and put on a moderate fire, add sprigs of bergamot and sugar.

Squeeze juice from limes, collect the flesh.

Grind flakes blender, but not very small.

Send juice and oatmeal to honeysuckle, stir and bring to a boil, but do not boil.

Dissolve starch in a small amount of cold water, gently add to the jelly, cook, stirring, for about 1 minute.

Spice jelly with honeysuckle a pinch of cinnamon, cover and let stand for 15 minutes.

Pour into cups and decorate with peppermint sprigs.

What do you need:

  • 300 g of honeysuckle
  • ½ can of condensed milk
  • 1 lemon
  • 1 tbsp. Sichuan pepper
  • 3 tbsp. stevia
  • 1.5 tbsp agar-agar
  • 3-4 sprigs of lemon thyme
  • lemon balm for serving

What to do:
Leave some of the honeysuckle for serving, pour the rest with water and bring to a boil, cook for 5 minutes, then beat the berries with a blender and rub through a sieve.

Season with stevia, lemon juice and zest, szechuan pepper and thyme sprigs.

Boil for another 5 minutes, let it sit a little and strain.

In half a cup of boiling water, dissolve the agar-agar, pour into the berry puree and add condensed milk, whip the mass into a fluffy foam and pour it on the bowl.

Cool the mousse at room temperature and refrigerate for at least 10 hours.

Serve, decorated with berries honeysuckle and sprigs of lemon balm.

Elena Moskalenko:
“I live in the Urals, in Chelyabinsk. The journalist and daughter of three times the major of Russian aviation. Golden Shark of the Ural Federal District as the best journalist and analyst. “Golden Camel thorn” in the nomination “Russian language”. I like to read, I like to read good things avidly, in literature I appreciate fine psychology, humor and impeccable wit, in music — French chanson, Russian Shevchuk and non-Russian dire straits.

I adore delicious cuisine, and politics is not lackey, bold.

As Marlen Dietrich I love to cook and treat delicious. ”

Elena Moskalenko on gastronom.ru:

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