Loboda chuspajz my dad

Preparation steps

• The cobweb leaves, which are washed, are coarsely chopped and sprinkled with salted boiled water, then drained. It is essentially prepared similarly to spinach.
• Fry the flour in fat (if you are on a Gluten FreeF diet use Schark mix b flour or thickener, tapioca, rice flour, and can on LCHF oat bran), then add the garlic and simmer until softened. When the onion takes on a slightly yellowish color, add the grated quinoa, cover with water and a little milk… add diced boiled potatoes.
• To improve the taste can add 2, 5 dcl of cooking cream. 1-2 eggs can be added, but my father did not add eggs, only milk and cream if there was any… Potatoes can be cooked separately, because 15 minutes is enough for loboda…
• Čušpajz can be cooked less often as a stew soup and it was an independent dish once in the Gacka valley and thicker, so it is a side dish like here. In the Gacka Chakavian dialect, Throw the flour on the fat to come and add the chopped onion to simmer, but we must not burn it so that it does not crumble. Just then, the boiled loboda is tossed, the milk is poured and the diced krunpir is mixed. Ki more, in order to make the chuspajz finer, a few eggs are beaten before the end, smiša and let it boil. The spinach is cooked in the same way as spinach. It was enough to have a tame swan tree, usually it grew along the wall of a house or a house. Her leaves are large and she picks them up in an instant, and the sime is big, as much as the tip of a finger would press, so much sime. This dish is also found in the Gača traditional cookbook. the recipe is from my father and in his way and how his mother and my grandmother Anka cooked, and I borrowed the dialect from the above-mentioned cookbook that I received as a gift and I keep it like eyes in my head. image collage
• A little more about LOBODA: Loboda is a little known, medicinal leafy vegetable that is used as well as spinach .. chard. It lives for one year. It is similar to the wild swan, a weed that grows in fields and gardens, and along fences, but it has much larger and tastier leaves. The cultural swan was brought to our region from Turkey. Today it is grown in Serbia, Macedonia and Bulgaria. Somewhere it goes wild, and it is found as a weed in gardens, without people even knowing that it is eaten, that it is healthy and healing. Lobode comes in three leaf colors - green, white and red. Red, atriplex hortensis var rubra, is grown by many in gardens because it supposedly drives away voles - they call it garden cinderella. Growing loboda is simple. It is sown in early spring, as soon as it can enter the garden, in rows of 30-40 cm. The seed is similar to parsnip seed - flat, coarse. It sprouts only when the soil is well warmed, at the beginning of April. It can also be grown in a nursery. Young plants are planted, with 2-3 leaves, and they are planted at the same depth at which they sprouted. 25-30 cm. It grows quickly on fertile and moist soil and develops large leaves, the size of a palm. The leaves appear on the tree and are harvested like tobacco. Harvesting can also be done by plucking whole plants while they are young, 25-30 cm high, similar to spinach. The leaves are fleshy and juicy, sprinkled with a silvery sheen. It is best to use and pick it in May. The leaf is heart-shaped, with a pointed tip, serrated at the edges. The handle of the list is short and is discarded. Loboda is good to eat only while the plant is young, and the leaves are juicy and fleshy. It is used as well as spinach, cabbage, chard and nettles. It tastes most like spinach, only a little firmer and darker green. Chubbais with potatoes and pies, pies, zljevanke, mashed potatoes are prepared from loboda. It is a very tasty pie filling with a mixture of cheese, eggs and lobster. IMPORTANT: Lobster leaves are harvested until they bloom, and then become harmful to health, because the content of oxalic acid increases sharply. Although no species contains toxins, it should not be used if they grow on soil treated with fertilizer, because they accumulate harmful nitrates in its leaves. So you have to grow this food plant organically. Edible loboda has a mild laxative effect - many will say that this plant is an excellent "gut cleanser". The seeds contain saponins that are poisonous, so although they are poorly absorbed into the body and can be destroyed by cooking, one should be careful with the seeds, the leaves are consumed raw or cooked, and the seeds must be cooked. For the needs of one household, it is enough to leave 2-3 plants for seeds, which should be collected and stored for the next season. Copy paste from the internet (arasic) Edible swan, Atriplex hortensis is a vegetable from the family Amaranthaceae, a subfamily of Chenopodioideae. It is a genus with large variations in species and wide distribution. Many species of this genus are edible, and the most favorite species is Atriplex hortensis, which is also called edible loboda, mountain spinach, French spinach. The reddish version of this species is called garden cinderella (atriplex hortensis var rubra). It has been used as a vegetable throughout human history since the Mesolithic.
• But one should be careful with wild herbs: there are several other types of lobster that are similar to it but not edible - stinking or stinging lobster and heart-shaped lobster, and there are clustered lobster whose essential oil contains poisonous substances - you can best detect them by unpleasant odor after rub the leaf with your fingers. You can read more about the application and HEALING here:
• RECIPES: Loboda cheese spread by me Soufflé or loboda stuffing by me Loboda cream soup by me lobode fritaja by ana53. In her recipe you can see that loboda can be ordered online, Here is information from ana53 MORE about loboda and its healing properties and pictures of loboda ... jelena123 Loboduša