Vine Leaves Maintenance 2-DIY

In an earlier post we saw a dry way of Vine Leaves Maintenance. Today Kitchen Stories suggests another way to boil the leaves and then freeze them.
The season of fresh leaves is in May and June, depending on which area we are talking about. Find and cut your own fresh spring vine leaves, the first ones that Greek vineyards make or buy ready-made cuts from your neighborhood and prepare them to get into your cupboards so you can use them at any time. And do not forget the best leaves are gathered when they are still tender only by the climates of the Sultanina variety or Debina variety.
The suggested method is simple and very easy. Packaged this way, they will keep perfectly in your freezer. Yours!

work: 45′

time: 45′

very easy:

Stuffed Vine Leaves with Minced Meat & Tomato

Stuffed vine leaves with minced veal, a lot of onion, grated tomato, mint and white wine.
If for this dish your dining experience begins and ends in canned stuffed vine leaves, will surely feel aversion or dislike. But when you give a second chance, making the stuffed yourself with the following detailed step-by-step instructions, you will definitely revise.
It is an excellent dish, delicious and filling. The pleasure of the palate and our stomach. It can be combined with a velvety egg-lemon sauce or tzatziki.
Yours!

work: 2h:30′

time: 3h:00′

medium:

One Pot Stuffed Vegetables

Greek summer is combined with lots of fresh aromatic vegetables as a main dish, salad or appetizer at our table, but also filled in various ways. It is the time when we find them abundant and in their best time! But it is also inconvenient to turn on our home oven at high temperatures. That's why today I propose to make stuffed vegetables in the pot. Like they make and make by housewifes due to missing oven or for faster and more economic process. They are done in half time from the oven stuffed vegetables.
A variety of favorite vegetables, stuffed with rice and the crumb inside the casserole flavored with onions, mint and parsley. It is our One-Pot Meal. Everything in one!
Yours!

work: 1h:30′

time: 2h:10′

medium:

Stuffed Vines Leaves with Pine Nuts & Currants

Today's stuffed vine leaves -dolmades gialantzi- (only rice without meat) have different ingredients than others, we have proposed here occasionally. They form different wrapping, they are like little ladies fingers, thin, oblong, delicate, with long grain rice. Pine nuts, raisins and cinnamon gives its Constantinople origins and give them tons of sweet aftertaste.
The step by step analysis of the preparatory process and will help those who want to try to make for the first time.
Yours!

work: 1h:30′

time: 2h:00′

medium:

Vine Leaves Maintenance

There are several ways to maintain vine leaves in order to have them for the whole year, without the cooling devices of our time. The drying, the bottles, the brine, the jars. Since ancient times yet, since they stored them in small clay pots, covered with olive oil since they did not have refrigerators, until our days with freezing.
The best time of harvesting the leaves is the months of May and June. The vine is preferably sultanas, which has the most tender and delicious leaves, and of course not sprayed.
Today's maintenace is called dry maintenance and is simple and quite easy. Prerequisite: the leaves are completely dry, otherwise you risk to make black spots from moisture and spoil.

work: 30′

time: 30′

very easy:

Stuffed Vine Leaves Lenten

Stuffed traditional lenten vine leaves, classical and favorites.
Fresh leaves of the spring, almost the first, make the Greek vineyards of the unique variety of sultanas. These can be found everywhere and are worth a try. Small, green leaves, soft and thin as tissue paper to make delicious stuffed vine leaves.
The only secret I have for the stuffed vine leaves to be yummy is to gently wrap with care… and much onion. Fresh and dry onion, herbs such as dill (and, or parsley), mint, salt and pepper. Put soft music and arm yourself with a smile, the end will justify your efforts.
☛ The detailed step-by-step recipe is dedicated to those new to cooking who want to learn make, rather than buy ready-made, canned, with contents of questionable taste.
Yours!

work: 1h:40′

time: 2h:00′

medium: