Antipyretics for children are prescribed by a pediatrician. But there are emergency situations with fever when the child needs to be given medicine immediately. Then the parents take responsibility and use antipyretic drugs. What is allowed to be given to infants? How can you lower the temperature in older children? What medications are the safest?
Why are candied lemons made? They can be added to hot tea or warm milk, decorated with various pastries, cocktails, and simply chewed on these candied pieces. This natural sweetness can also be offered to children.
And if lemons are grown in your area, and it’s been a very productive year, then by making candied lemon peel, you can preserve part of the harvest longer.
The classic recipe for preparing candied fruits involves a long process of cooking in several stages, and then drying the lemons for many days.
If you don’t have time to fuss so much with lemons, then you will probably like the recipe for instant cooking candied fruits at home. The maximum time this recipe can take to prepare is 6 hours and you can enjoy your lemon goodies!
Of course, when prepared in this way, they will taste slightly different from store-bought or prepared according to classic recipe, but will be no less tasty and attractive in appearance.
Quick candied lemon slices, step by step photos
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From kitchen utensils You will need a small thick-bottomed saucepan or saucepan, parchment (baking paper), a baking sheet and, of course, an oven. |
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Wash the lemons cut into slices of 0.3-0.5 cm. Thick “butts” from lemons are not needed; they can be thrown away. |
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Boil syrup in a saucepan: bring water to a boil, add sugar stir until completely dissolved, Place lemon slices in syrup. |
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Reduce the heat as much as possible, cook the candied fruits in syrup, first with the lid slightly open (at least an hour), The syrup should become thick and dark, and the lemon slices should be clear or translucent. |
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Now you can carefully remove the lemon slices from the syrup and place on a baking sheet lined with parchment Since they are very hot, it is better to do this with small tweezers or a toothpick. There is no need to wait until the syrup cools; it will thicken greatly. |
Next, the slices soaked in syrup need to be dried. There are two options. Set the oven temperature to approximately 50 degrees and dry in it for several hours. But not everyone’s oven allows you to set this temperature, then you can set the minimum possible temperature, open the door slightly and dry the candied fruits this way.
You need to check periodically to ensure that the slices do not start to burn.
All that remains is to roll the lemons in powdered sugar, and the candied lemons quick recipe ready!
Similarly, you can prepare candied fruits from any citrus fruit, such as lime or orange.
When cooking, you can add a little grated nutmeg or a couple of star anise to the syrup, then the candied fruit will have a pleasant spicy aroma.
To prepare the salad we will need the following ingredients: chicken fillet, champignons, eggs, cheese, carrots, onions, garlic, mayonnaise and sunflower oil.
In order to start forming our salad directly, you need to prepare the ingredients for each layer.
The first layer in our salad will be chicken, so we need to boil the chicken fillet
And cut it into small pieces. If desired, you can replace the fillet with a leg, or use a smoked part of the chicken rather than boiled.
For the second layer, you need to fry finely chopped onions and grated carrots.
The third layer will be fried champignons. To do this, you need to cut them into plates.
And fry but vegetable oil. You can also take canned champignons. But I like fried ones better in this salad, so I took them.
The fourth layer is cheese with garlic and mayonnaise. To do this, we grate the cheese on a coarse grater.
Add garlic passed through a garlic press and mayonnaise to it. And mix everything.
The next layer will be egg white and yolk. To do this, boil the eggs. Separate the whites from the yolks and grate them on a coarse grater into different containers.
When all the ingredients for each layer are prepared, we arrange our salad.
Since our salad is called “Lemon Slice,” the appearance should be appropriate. To do this, arrange all the ingredients in a semicircle.
The first layer is boiled chicken fillet.
Now you need to grease the chicken with mayonnaise.
Second layer - fried carrots with onion. And we also grease this layer with mayonnaise.
The third layer is fried champignons.
The next layer is the cheese-mayonnaise-garlic mixture.
And after that we will make another layer of chicken fillet and grease it with mayonnaise.
And complete the whole egg. First we lay out a layer of egg white.
Then, to make the salad look like a lemon wedge, sprinkle with grated yolk.
Lubricate the protein areas with mayonnaise. Then we leave our salad for a while so that all the ingredients are well saturated with mayonnaise. And the “Lemon Slice” salad is ready.
Bon appetit!
Cooking time: PT01H00M 1 h.
These candied lemons are a heavenly treat for lovers of citrus sweets. To try these flavorful gummies, all you need is lemons, sugar, water and... a big bag of ice. Don’t be surprised: during the cooking process, the lemon slices will have to take contrasting baths. Candied lemon peels are not for everyone. Even after soaking for a long time, they turn out to be harsh and partially lose their aroma and taste. To preserve all the lemon charm, you can make candied fruits not from peels, but from lemon slices. You just need to show a little culinary skill, and you will get incomparable charming and fragrant lemon candies.
Ingredients:
- 3 lemons,
- 2 cups sugar
- 1 glass of water,
- large ice pack.
Cooking method
Cut the lemon crosswise into thin slices (but not too thin, otherwise they will tear during cooking). Remove the seeds and set aside the ends - we won't need them.
Boil water in a large saucepan. Add lemon slices and cook for about a minute. At this time, prepare a container with cold water, put ice in it.
Drain the boiling water from the pan with the lemon wedges through a colander. And immerse them in a container with ice.
Pour 2 cups of sugar into a saucepan, add a glass of water and cook over low heat, stirring until the sugar dissolves. Then bring the syrup to a boil, add lemon slices. Now you need to reduce the heat so that the syrup stops boiling. And cook the lemon slices for one and a half to two hours. The most successful way to get candied lemon slices is to cook them for two hours, making sure that there is no boiling. Then the slices will be less sticky and will be able to dry well. Ideally, find some kind of cooking container so that the slices can be distributed in one layer over the surface of the syrup.
Place the wedges in a single layer on a baking rack placed on a baking sheet to catch any excess syrup. Leave to dry for a day.
Ready-made candied lemon peels are not sticky, taste somewhat like chewing candies and are not bitter at all. If you want to make candied orange peels, you will definitely need to soak the peels thoroughly, otherwise they will retain a slight bitterness. The process of preparing candied orange peel takes a long time, but does not require any special culinary skills. Contrast baths orange peels definitely not required. :)
Do you remember how, as a child, we enjoyed candied lemon and orange slices, which then seemed tastier than any candy?
The yellow slices are candied lemons, the orange ones are from oranges, and it turns out that you can prepare this miracle yourself – right at home! Let's learn how to prepare an amazing delicacy from childhood at home from natural ingredients, and treat it to family and friends.
To prepare candied fruits we need
- 0.4 l of water;
- 4 medium lemons;
- 300 g sugar.
How to prepare candied lemon
When you get tired of candies and other sweets or want to diversify the holiday menu with homemade delicacies, try making candied lemon peel. Let’s make a reservation right away: they are so tasty that you can gobble them up in one sitting, especially if there are many children in the house: in this case, it is better to increase the dosage of the products.
Prepare lemon “sweets” as follows:
- We wash the fruits with warm water using a brush. Fill with cold water and leave for half an hour.
- Cut the lemons into slices about 3 mm thick and remove the seeds.
- Prepare the syrup: heat a saucepan with water, dissolve the sugar, add lemon slices and cook over low heat for 20 minutes. Gently stir the contents of the pan and cook for the same amount of time.
- Remove the container from the heat, wait until it cools down, and place in a colander to allow the syrup to completely drain.
- Place the candied fruits on baking sheets or trays lined with baking paper and leave for 12 hours to dry. If desired, dry them in the oven - when low temperature, otherwise they will fry.
After the candied fruits have dried, cut them in half or into 4 parts, put them in a vase, sprinkle with sugar or powdered sugar and enjoy the incomparable taste!
Tip: pour the syrup left over from boiling lemons into a bottle and store it in the refrigerator. We add it to tea or simply eat it as jam with baked goods.
To prepare candied lemon peels, you need to prepare the following components:
- Lemon zest - 0.5 kg;
- Sugar – 5 glasses;
- Water – 250 ml.
How to make candied lemon zest
If you have a large family or are preparing a delicacy for a party with many guests, we recommend doubling the volume of ingredients: you will significantly save time and will not worry that someone will be left without candied fruits.
We prepare candied lemon peels according to the following recipe:
- Cut the clean zest into strips and soak in cold water for three days, changing the water twice daily. This is necessary to eliminate bitterness.
- Cook the crusts in boiling water for a quarter of an hour and place in a colander, collecting the water in a pan: it will be useful for cooking the syrup.
- We cook syrup from sugar and the same water, dissolving 5 tbsp in 250 ml of water. granulated sugar. Cook it until foam appears, remove it and continue cooking, adding the chopped zest, for another 20 minutes.
- Cool the pan with candied fruits and boil again for 20 minutes. We repeat the procedure one more time.
- Add heat to a high boil, cook for 5 minutes. and turn off the stove. Place the candied fruits in a colander and leave until the syrup has completely drained.
- Place the delicacy on parchment-lined baking sheets and dry at 50 degrees in the oven. Sprinkle with sugar (powdered sugar) and dry again.
We serve ready-made candied lemon peels for dessert, fill pies, decorate pastries and pies, and eat the syrup like jam.
Now you understand how candied lemon and lemon zest are prepared, and what can be done with the syrup left after cooking. Try both recipes to see which treats taste better, just don't reduce the quantity. necessary ingredients, otherwise you will have to go for a new portion.
Lemon wedge (fruit from nowhere)Lemon is a mysterious fruit that appears as if out of nowhere to save us from winter depression, colds, vitamin deficiency and other seasonal ailments. Botanists consider the historical homeland of lemon to be Southeast Asia and India, but this is just an assumption - after all, the lemon tree is not found in the wild in nature now.
Safety guaranteed!
In oriental medicine, lemon has long been used as a universal medicine that helps with almost any disease. Of course! After all, its pulp contains a lot of vitamin C (ascorbic acid), which is actively consumed in any disease, no matter what it is caused by. Severe deficiency of ascorbic acid – and the diagnosis of “scurvy”! Lemons are a great cure for it. Apparently, this is why in the Middle Ages other miracles of healing began to be attributed to them - from the plague, diphtheria, poisonous snake bites and much more. Of course, lemon will not cure the plague; stronger medicines are needed here, but it may well cure the flu and colds.
True, there were some misconceptions here too. For some reason, some citizens believe that drinking tea with lemon when viral infections makes no sense because boiling water destroys vitamin C. This is not true! Scientists set up an experiment: they heated lemon juice for 5 minutes at 100° to see if it retains anything useful? Preserved, and how! Vitamin C, which is usually so sensitive to heat, survived this time: after all, it is contained in lemons in a stable form, and therefore is practically not destroyed when heated.
Jack of all trades
Lemons are very rich in mineral salts, and a significant part of them are potassium salts, which together with vitamin C have a diuretic effect. They remove excess fluid, cleanse the body and protect against urolithiasis. And the essential oils contained in lemon peels have a strong bactericidal effect. And not only!
Cool, fresh, bitter lemon aroma tones nervous system, softens the manifestations of vegetative-vascular dystonia and normalizes arterial pressure. Lemon also acts as a choleretic, antipyretic, analgesic and migraine medicine, prevents varicose veins and the development of atherosclerosis, and stimulates the functioning of the liver and pancreas. Freshly squeezed lemon juice is an excellent remedy for lightening hair, removing freckles and age spots.
Advice. If you have wiped your skin with lemon juice or used cosmetics with essential oil this plant, in the coming weeks you should not sunbathe in a solarium or on the beach - skin irritation may occur!
Hidden sugar
Many people think that lemons have no sugar - they are sour! In fact, there is more of it than in strawberries (7.1%), and it is contained there in an easily digestible form - in the form of glucose and fructose. It’s just that citric acid, found in abundance in fruits, hides the sweet taste. By the way, lemons collected at the end of autumn are the most sour: their pulp contains twice as much acid as the April harvest. 
Advice. After cooking the meat, place a slice of lemon on each serving and mash lightly with a fork - lemon juice will ensure the best absorption of iron.
Who shouldn't
Avoid lemons if you suffer from stomach diseases (gastritis with high acidity and peptic ulcer), intestines, liver, gallbladder, biliary tract and pancreas (acute and chronic pancreatitis).
How to choose
There are three varieties of lemons - sour (or real), sweet - with a pleasant-tasting pulp, and rough (ponderosa) - with a thick, uneven peel and a lot of grains. There is no need for you to buy such a specimen - why overpay for a thick peel?
Advice. When choosing a lemon, pay attention that it is not too soft or overripe. It may even turn out to be rotten inside, but even if the fruit does not spoil, its taste will still suffer. It is better to take a not quite mature specimen. You can store it for several months - and nothing will happen to it!
Health from nature
The following mixture will help lighten freckles and age spots: take 3 drops of lemon, 4 drops of chamomile, 7 drops of wheat germ oil and a third of a teaspoon of salt. Mix and apply with a thin applicator to areas of increased pigmentation.
Citrus roasted
Grind through a meat grinder 2 lemons with peel, half a glass of almonds or apricot kernels (pre-boil them for 2-3 hours), a glass of walnuts and 1.5 cups of raisins. Melt 1.5 cups of honey, pour in the mixture, stir and leave in a dark place for 1-2 days. Take 1-2 tablespoons 3 times a day after meals to prevent flu and colds. When the dessert is over, prepare a new portion.
Golden jam
1. Wash 1 kg of lemons, dry them and finely grate the yellow part of the peel.
2. Immerse the rest of the fruit in boiling water for 15 minutes, and then cool in cold water.
3. Cut the lemons first into circles lengthwise, and then across – into semicircles about a centimeter thick.
4. Remove the seeds, pour hot sugar syrup over the lemon slices (1 kg of sugar and 400 ml of water per 1 kg of fruit).
5. After an hour, put them on the fire - let them simmer for 5 minutes, then add another half a kilo of sugar and remove from the stove.
6. After 4-5 hours, drain the syrup and boil it for another 15 minutes, and then put the lemons in it. Let stand for several hours, then boil again so that excess water evaporates and the syrup thickens. Don't put acid in it!
7. Remove the finished jam from the heat, remove the foam and pour it into jars while hot.
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