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26/08/2019

Awesome fu**er! This twist is always tasty spread on bread and eat with fried potatoes! The recipe is simply bombic!

Ingredients:
tomatoes 2 kg
garlic 200 gr.
horseradish 200 gr.
salt 2 tablespoons
hot red ground pepper 1 tsp
ground black pepper 1 tsp

Method of preparation:
Step 1 Horseradish well washed, clean and cut into pieces.
Step 2 peel the Garlic.
Step 3 On the grinder dress up the package, fix the rubber band. Grind the horseradish, then the garlic through the small bars. Pack gently removes and closed off to the side.
Step 4 my Tomatoes, cut into slices and pass through a meat grinder.
Step 5 Mix the rolled tomatoes, horseradish and garlic. Add spices, salt. Stir.
Step 6 Ready khrenoder spill on sterilized banks, close the net covers. Due to the properties of the ingredients, it is perfectly stored in the refrigerator for a long time.
Bon appetit!

25/08/2019

CARROT CAVIAR RECIPE MY AUNT, WHO IS A GREAT EXPERT IN COOKING!
Snack for all occasions!

Ingredients:
tomatoes — 1.5 kg
carrot — 1 kg
garlic — 100 g
sugar — 100 g
vegetable oil — 1 Cup
salt — 1 tablespoon
ground black pepper — 1 tablespoon
vinegar 70% — 1 tbsp.

Preparation:

Skip through the grinder carrots with tomatoes.

Add sugar, salt and oil.

Simmer the eggs for 1 hour 15 minutes.

Then add garlic and pepper, simmer for another 10 minutes.

Then pour the vinegar, simmer for another 5 minutes.

Lay eggs in sterilized jars, roll up and wrap until cool.

Bon appetit!

25/08/2019

Sorrel - one of my very first BLANKS IN MAY-JUNE, there is still no heat, while sorrel juicy, green and beautiful. So I try to close the sorrel for the winter these days.

I have some very simple and proven recipes how to close canned sorrel for the winter. See how simple:

The most time-consuming in the process of canning is the processing of sorrel.

Once came across a recipe on the Internet, in which the sorrel was offered subjected to sterilization. Honestly, I've never sterilized sorrel. After all, there is enough acid in sorrel, which perfectly preserves it without any additional heat treatment.

In fresh greens there are a lot of viruses and bacteria which, at insufficient processing of products, can get to food together with the soil containing on greens. That is why it is important to wash the greens very carefully before you eat it.

Start preserving sorrel.

First of all, fill the sorrel with cold water and leave for half an hour. This is to ensure that the leaves and stems washed away all the dirt.

Pre-sterilize the jars and leave them on a clean towel neck down.

Cover for canning pour boiling water for 5 minutes.

Sorrel carefully sorted out to remove all the weeds.

Then arbitrarily cut the sorrel as you like. I cut the leaves and grab half the length of the stems, as it seems to me that they contain the greatest amount of acid.

My girlfriend at all comes even easier: it closes the dock entirely.

Cut sorrel is placed in banks, compacted as desired.

It remains to pour the herbs with water and roll up on the banks of the lid. That's the whole principle of preserving sorrel.

And now several recipes:

1. Preservation of sorrel with hot water. put in a jar of chopped sorrel, pour boiling water. So the Bank is not cracked, put it in the usual tablespoon. Wait for some time, let the air bubbles come out. Then add water to the neck of the jar and roll up the iron lid.

Note: you can add 0.5-1 teaspoon of salt to each jar. With this canning sorrel changes color immediately.

2. Preservation of sorrel with salt. This recipe is one of the simplest. Cut sorrel impose layers in banks and pour salt. Pour cold water. Or mix warm water with salt, let cool, and then pour sorrel in jars. Roll up the lid on the banks.

I do not really like this method of canning, because the sorrel turns salty.

3. Preserving sorrel chilled

24/08/2019

Plum of my dreams: not yet prepare 20 bottles, not rest.

Plum pickled: a great accompaniment to meat
INGREDIENTS:
hard plums (the amount depends on the variety, plums should fill the jar tightly)
70 g sugar
40 g 9% vinegar
5 sweet pepper peas
5 inflorescences of fragrant carnation
0.5 cinnamon sticks
1-2 Bay leaves

PREPARATION:

In a quart jar on the neck put the washed plums. Fill to the brim with water — this volume is equal to the volume of the future marinade.

Water from banks pour in pan, add vinegar and sugar. Let the marinade simmer for a few minutes.

In a jar of plums put cinnamon, pepper, cloves and Bay leaf. Pour the contents of the marinade, sterilize the jars for 7 minutes and roll the lids.
Roll the cans upside down and let them cool. After 2-3 weeks, pickled plums can be eaten.
Bon appetit!

24/08/2019

Cucumbers in Georgian. I advise everyone to try
Just in time for the season! Cook very often! In 12 hours they will be marinated and ready! Give it a try. you will not regret!

Ingredients:
1 kg of cucumbers;
3-4 garlic cloves;
Zira — 0.5 tsp;
dill a few sprigs;
1 teaspoon sugar;
salt — ¾ tbsp.;
1 piece of hot pepper.

Preparation:
Finely chop the dill and chop the garlic. Do peppers remove seeds and chop very finely. Mix salt, sugar, cumin, dill, garlic, pepper.
Cucumbers cut into small brusochkami, can be on 4-6 parts of.
Put cucumbers in a bowl with a tightly closed lid, add all the spices. Close the lid and shake well.
Put the cucumbers in the fridge for 12 hours.
After the specified time cucumbers in Georgian are ready!

Have a nice meal!

24/08/2019

Now without them at the table not sit down! The world's eggplants, hearty and flavorful.

Marinated eggplant.
INGREDIENTS:
5-6 aubergines
10 tooth. garlic's
2 tablespoons water
100-150 ml of 9% vinegar
5 Bay leaves
8 black pepper peas
4 peas of fragrant pepper
4 inflorescences of cloves
1 tablespoon salt
1 tablespoon sugar
1 tablespoon thick honey
1 tablespoon vegetable oil

PREPARATION:

Pour 0.5 liters of water into a saucepan, then add everything on the list: vinegar, Bay leaf, black and allspice, cloves, salt, sugar, honey and vegetable oil. Bring the brine to a boil and leave it to cool.

Now prepare the eggplant. They must not be overripe. Peel them and cut them into plates about 8-10 mm thick. That did not prevent the bitterness that is often present in eggplant, each Deposit sprinkle with salt and leave for 20 minutes.
While the brine cools and leaves the bitterness of eggplant, continue to prepare the ingredients. Take 2 heads of garlic, peel it and cut into thin slices. The garlic will need for the marinade. Squeeze the eggplant from the dripping liquid and you can fry them until Golden brown. Then leave them to cool.

When the eggplants have cooled, put them in a storage container. As pictured: take one plate of eggplant, dipped in brine and placed in the tray. Put the eggplant for pickling need more tightly. Lay out the first row, put 2-3 slices of chopped garlic on each piece. On top lay a number of eggplant and garlic again. Lay thus all the prepared eggplant and garlic. If desired, garlic can be added less.

At the end of the eggplant deposits remaining brine. Eggplant should float in brine, but it's even better. Put the eggplant tray in the fridge.
According to the recipe, they will be ready in 3-5 days. But you can start eating earlier. The taste, of course, will be different. After the first day it will become more saturated, on the third day the pieces will be marinated stronger. But until the fifth day of our eggplant is not worthy, all devour for a sweet soul.

23/08/2019

Once cooked, you will cook again and again. These pickles cook was taught to me by our neighbor aunt Idila it on them earning money, because Korean food is always in demand!!!

23/08/2019

Awesome pickled cabbage! Marinated per day, the taste is amazing!

Ingredients:
✓ 3 kg of cabbage cut into squares,
✓ 1 large bell pepper ( red ) cut into strips.
✓ 2 large carrots grate on the Korean grater,
✓ 1 bunch parsley cut,
✓ Pass 2 heads of garlic through the press.

All folded up in a large bowl and pour the boiling brine,stir with a large spoon.

Brine:

✓ 1.5 l of water,
✓ 0.5 Cup sunflower oil without smell,
✓ 1 Cup sugar,
✓ 2 tablespoons of salt with uppers,
✓ 0.5 packs of spices for carrots in Korean (better spicy),
✓ 0.5 tsp of saffron (turmeric) — gives a beautiful yellow color,
✓ 2 tablespoons 70% vinegar essence,
✓ 2 Bay leaves,
✓ 2-3 PCs cloves,
✓ ground black pepper (who likes it sharper),
✓ ground red sweet pepper (paprika) — to taste.

When the brine has cooled, the cabbage place them in a pan, drain the brine, boil again and pour again cabbage.

Put oppression. When cooled, place in the refrigerator. Cabbage is ready the next day.

If you cook young cabbage, you can pour only once, and then the cabbage is tender, completely cooked.

Bon appetit!

22/08/2019

The most delicious cabbage

I do this cabbage is not the first year. All who were treated to ask for a recipe. Try not to regret it.

Ingredients:
White cabbage / Cabbage — 3 kg
Onions — 500 g
Carrots — 500 g
Bell pepper — 500 g
Sugar — 175 g
Salt ((spoons complete with slide)) — 2 tbsp
Vegetable oil — 250 ml
Vinegar (9%) — 250 ml

The recipe for "yummy cabbage»:

Prepare all ingredients. Onions cut into half rings. Shred the carrots on a coarse grater (you can grate for Korean carrot is prettier). Bulgarian pepper cut into thin strips. Measure out salt, sugar, vegetable oil and vinegar I take vinegar 6% Apple, although the recipe needs 9% (I do not like very sour).

Fold the cabbage in a bowl. (I did it just on a clean table, I'm so comfortable to mix). Gently add layers of carrots, onions, bell pepper, salt, sugar and vinegar. Mix everything. BUT DO NOT PRESS IT!!!

To leave everything in the pelvis for two days at room temperature. Mix gently twice a day. You can cover the film to avoid a little dried out.

Then spread out in banks or other containers and put in the refrigerator. Can be consumed! Next, write a recipe from this cook cabbage soup. Get awesome.

22/08/2019

I'm going to the market to go bankrupt. 😍 Raspberries with a banana already did (and recommend!), currants with the orange, too (the flavor of the song!), about the strawberries, I heard from a neighbor, I would venture.

So, I cook strawberries with banana at the rate of 3:1 Berry does not SAG, syrup is thick without candy...
INGREDIENTS:
1 kg fresh strawberries
350 g ripe bananas
500 g sugar

PREPARATION:
Pick strawberries, wash them under running water and fill them with sugar. If the berries are too big, cut them in half. Leave for 4-7 hours to let the berries juice.

Put the berries on the fire and bring to a boil, but do not boil. Stir, remove the foam and turn it off. Wait until the jam is completely cool and put on the fire again.

Cut the banana into pieces or use a fork. Add to the jam and mix.

Cook strawberry-banana jam after boiling over low heat for 15 minutes. Don't forget to remove the foam.
Ready jam pour into dry sterilized jars and twist the lids. Turn the cans upside down and cover with a warm blanket or fur coat. Hold it until it cools down.

Keep the jam in a cool place.

21/08/2019

TOMATOES FROM WHICH MY WHOLE FAMILY IS JUST CRAZY!
YUMMY UNREAL! Definitely try.

This is a recipe for tomatoes, rolled in a very interesting way — halves or quarters of tomatoes, onions and garlic, dill. I tried it just yesterday and the recipe was highly appreciated and praised by my husband and my close-knit family. So, I can now share with you — be sure, this recipe is worthy of attention! Make other ambassadors exactly refuse.

tight ripe tomatoes
dill
garlic
onion

For the marinade:

3 liters of water
3 tablespoons salt
1 tablespoon vinegar
7 tablespoons of sugar
1 tbsp Rast. oil in each jar

So, the recipe is designed for 7 liter jars. Prepare the cans — rinse, dry. Put a sprig of dill on the bottom, 1-2 cloves of garlic. Then stack halves or quarters of small tomatoes, alternating them with onion rings. Lay tight, but not prodavlivaet, not to crush. Put 1 tablespoon of sunflower oil in each jar.

Prepare the marinade: it is enough to boil water, adding salt, sugar, vinegar. Pour the marinade into jars, cover with lids and immediately put to sterilize. I think everyone knows how to do it — lay the bottom of the pan with a rag. Pan choose the right size for the number of cans. Pour the water, calculating that the water got the banks "on the shoulders." Put in the hot water cans to temperature drop of the banks burst. Sterilize for 15-20 minutes. Quickly roll up and wrap until cool completely upside down.
Bon appetit!

20/08/2019

Awesome cake, 20 minutes, NO BAKING! I do it every week!

You know what's still the most amazing thing about him? The fact that the taste is really a real cake, without any there "I made it from what was." delicious, delicate, light and cute with a minimum of your efforts and of the simplest products.

Ingredients for cookie cake without baking:

For "cakes»:

— cookies with cocoa about 300 g (the most common square cookies without glaze and filling).

For the cream:

— 250 g of cottage cheese,
— 250 g of sour cream,
— 100 g of sugar,
— 1 tablespoon of gelatin in granules,
— some water (about 75 ml).

For decoration:

— a small candy bar.
Cooking a cake out of biscuits without baking:

Perhaps the most difficult thing in this recipe is to read the compositions on the packages of cookies and still find a decent one: without artificial additives and preservatives.

Still, we need the right shape: rectangular with sides.
Make the cream: first pour a tablespoon of gelatin into the water and leave for a few minutes to swell. Spread the swollen gelatin in a saucepan and put on a minimum heat. Gelatin dissolves very quickly. We immediately filter it and put it aside for now.
In a blender, beat the cottage cheese, sour cream and sugar, so that we have a gentle homogeneous cream without grains of cottage cheese.
Pour in the gelatin and mix. The cream will be liquid, and it should be.
Collect the cake: put into the form of cookies, to close the bottom, fill the cookies with cream. Then spread another layer of biscuits, again cover with the cream. So we repeat once again. Total obtained 3 layers of cookies and 3 layers of cream.
Cover the form with cling film and put in the refrigerator for a few hours. I usually do from the evening and leave for the night.

Cream well impregnates cookies, it becomes soft, like real cakes.

When the cake freezes, the surface will appear outlines cookies and it is very convenient to cut the cake into portions — cakes. By the way, the cake is cut and removed from the mold easily, does not break.
It remains to decorate the cake with grated chocolate and here it is — a delicious beauty) But in General this cake gives a lot of room for variations:

you can make the colors the opposite: to take the white cookie cream add the cocoa and top cake decorate with icing sugar,
you can increase the number of ingredients and make the cake higher,
you can layer the cake with banana or kiwi slices...
Here is such a simple way to please your family (and especially, of course, children) with such a homemade, tender and light cottage cheese cake.

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