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Saturday, September 26, 2020

Even athletes die once … we are mourning two great water polo players at once

It is always a huge loss when we lose one of our loved ones, but when we have to say goodbye to a man, who was loved by a whole country and whose life was accompanied to the very end - it is an even sadder goodbye. Never in the history of Hungarian water polo had it ever occurred that the country lost two of its successful and efficient players with only one day between. We hereby commemorate György Kárpáti and Tibor Benedek, three-time Olympic champions.

Fruits and vegetables, which goes where? Fridge or freezer?

People often buy lots of fruits and vegetables when they go to the market. Of course, they want to use these slowly over the week. It's good to know how to store them, so they can stay fresh longer. Ria collected the most important storage methods for vegetables and fruits.

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Even athletes die once … we are mourning two great water polo players at once

It is always a huge loss when we lose one of our loved ones, but when we have to say goodbye to a man, who was loved by a whole country and whose life was accompanied to the very end - it is an even sadder goodbye. Never in the history of Hungarian water polo had it ever occurred that the country lost two of its successful and efficient players with only one day between. We hereby commemorate György Kárpáti and Tibor Benedek, three-time Olympic champions.

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Ria
Ria
Life is ours, but fate is the best script writer! Life is too short to be able to laugh at what's sad, all the while we're bitter, just to survive our troubles.
To blanch: I think this is the most useful method to freezing vegetables.  Just put your veggie into boiling water for one-two minute, then douse with cold ice water if freezing. Blanch the broccoli and the cauliflower for 3-5 seconds before freezing. You need to defrost fully before cooking. If you need just a few days to keep them fresh, I put them in the fridge in a jar filled with water.

Brassicas: Brassicas should go straight into the fridge. Cabbage is ok at cool room temperature, if you don’t have space in the fridge. Before you start to cook them, just need to peel off the outer leaves. What about the red cabbage? Red cabbage freezes well after braising.

Leaves and lettuce: Take out them from plastic and keep these in the fridge.  Spinach is different from other leaves.  Wilt it down and squeeze out excess water and freeze it in an ice cube tray. After you defrosted, it’s perfect for topping or for cream soup.

Tomatoes, cucumber: Tomatoes go in the fridge, before eating them warm it to room temperature. If you put them in a freezer in a plastic bag, they are good in stews and sauces. Cucumbers really like to stay in the fridge drawer.

Roots, radish, leek and potatoes: Potatoes and roots need a cold and dark place. The roots are fine in the fridge drawer, if you don’t have a place for them just put it in a dark and cover them with a wet napkin. Sweet potatoes are fresh for a long time if they are in any drawer.  Radish and leek keep all of these in the fridge.

Courgettes, aubergine and red peppers: For 1-2 days they are fine in the fridge. Raw courgettes freeze well if we grated first. The best to freeze peppers when roasted whole, until tender and blackened. Cut in a half, take out the seeds and remove the loose skin.      Aubergine keep them in a fridge, or grill them until tender remove the skin and freeze the aubergine. I love to make aubergine sandwich cream.

Beans and asparagus: Keep both in the fridge. Blanch the summer beans for a few minutes before freezing. Asparagus can be steam or blanch before freezing.

Bunch of parsley and coriander or dill: I keep them in a jar filled with water. They are washed and drained from the excess water, freeze it in a bag.

Fruits and vegetables, which goes where? Fridge or freezer?

Apples and pears: Pears and apples need a cool place they can be fresh for a few weeks. If you would like to freeze, slice or dice and sprinkle with lemon juice. If you have time do compote before putting them in a freezer.

Bananas: They don’t like the fridge. So, keep these away from the fridge. If they are ripe, they are perfect to freeze them, peel it and you can freeze cut into pieces or whole.

Berries, currants and rhubarb: All this can be kept in the fridge and they freeze very well. Put raw whole fruits on a tray far from each other, and freeze. Then put them in a freezer bag or container then put back in the freezer. They are perfect for baking or jamming.

Stone fruit-peach, plum, apricot, cherry and nectarine, mango-: When they are ripe, cut them in a segments than sprinkle with lemon juice and put them in the freezer. They are perfect to pies, crumbles and compote. My favourite is mango, cut them in slices, freeze and you can eat them in a really hot day. The frozen mango tastes like sorbet.

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