If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
I'd love some ideas for preserving vine leaves too if anyone has any. My vines are growing out of control and I know that various Greek recipes use them.
Apart from pickling them for use in Greek recipes, you can make wine out of them if you can get enough (you do need an awful lot).
They are also a useful source of tannin, which is very useful firming agent when making your own pickled vegetables. Two or three vines leaves in each jar will prevent the pickled vegetable from getting too soft.
I used to fiddle with rice fillings, but then I realised you can stuff them with absolutely anything, like you can with cabbage leaves, cannelloni….peppers….so long as it’s fairly firm, then smother them in sauce.
Just go for the smaller leaves as the larger ones can be quite tough.
"Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
Comment