Fresh preparations. Unusual preparations - recipes for the winter. Cauliflower salad for the winter with bell peppers and onions

On this page there are original and very tasty preparations for the winter, which have been tested for 5 years and I have never seen anything better than them. Feel free to follow these recipes and prepare delicious vegetables for the winter, surprise your family and friends with delicious dishes.

These dishes are easy to prepare and won’t take you much time.

Vegetable caviar with rice

1 kg. Luke,
1 kg. carrots,
1 kg. bell pepper,
3 kg tomato (twist in a meat grinder),
1 cup of sugar,
1 tbsp vinegar essence,
0.5 cups salt,
1 glass of vegetable oil,
1 cup rice (wash and soak first).

Preparation

Pour oil into a pan, heat it and put onion, cut into half rings, fry for 10 minutes, then put carrots into strips and fry for 10 minutes, then pepper into strips for 10 minutes. When everything is fried, add the rice and the missing tomatoes. Cook for 30 minutes. Add sugar, salt and essence and boil for 5 minutes. Roll into sterilized jars and insulate. This time I added a clove of garlic.

Delicious eggplant caviar

We will need:

2 kg eggplant,
1 kg sweet pepper,
0.5 kg carrots. For the sauce:
1.5 kg tomatoes,
200 g garlic,
1 piece of hot pepper,
1 bunch of dill,
1 bunch of parsley,
200 ml. vegetable oil,
150 g sugar,
2 tbsp. salt,
1 dessert spoon of essence.

Preparation

Cut the eggplants into small cubes and add salt, leave for 0.5 hours.
Cut sweet pepper into strips..
Grate the carrots.

Preparing the sauce

Grind tomatoes, garlic and hot peppers in a meat grinder.
Cut bunches of greens. Pour oil into a pan and lightly fry the eggplants, squeezing them out first.
Add tomatoes with garlic and pepper, salt, sugar, vinegar. and greens.

Put on fire. Cook for 40 minutes. Roll into hot sterilized jars. Turn the jars over and wrap them up.

Eggplant caviar with carrots

Tomato juice-1.5 l.,
eggplants-1.5 kg,
carrots - 1 kg.,
vegetable oil - 250 grams.
sugar 0.5 cups,
salt - 1 tbsp,
essence - 1 tsp,
garlic - 2 heads,
hot pepper to taste.

Place the carrot rings into the boiling juice and cook for 30-40 minutes until the carrots are soft. Then add unpeeled eggplants in quarters, salt, sugar, vegetable oil (I put less than in the recipe), essence, garlic, hot pepper and cook for 15-20 minutes. Place in sterile jars and roll up.

It’s just very important not to overcook the eggplants, but to keep them whole. And it would be nice to keep the jars in the refrigerator after cooling, and then wherever necessary.

Vegetable caviar for the winter

7 pieces eggplant,
7 onions,
7 pcs. bell pepper,
1 liter of tomato juice,
1.5 tbsp. spoon of salt,
2.5 tbsp. spoon of sugar,
1 dessert spoon of essence,
200 grams of vegetable oil.

Cooking vegetable caviar

Pour the juice into a saucepan, put eggplants cut into large pieces, onions into quarters, pepper into squares, salt, sugar, pour in oil ( I pour less than in the recipe). Cook from the moment of boiling for 10 minutes. This time I added more yellow plum puree (0.5 l).

Then cut 5 large cloves of garlic into strips and put them in a pan along with the essence, cook for 1 minute and roll up. It's easy and quick to do. During the cooking process, taste and adjust to your taste.

Adjika with eggplants for the winter

Ingredients:

1 kg. eggplant,
1.5 kg. tomato,
1 kg. bell pepper,
300 grams of garlic,
4 pieces of hot pepper,
p/oil 250 gr.,
vinegar - 100 gr. 6%.,
sugar - 1 tbsp. l.,
salt -1 dec. spoon,
a bunch of parsley and dill.

How to cook

Grind sweet and hot peppers, tomatoes and garlic through a meat grinder. Place all the twisted vegetables in the pan, add salt, sugar, cut the eggplants into cubes and pour in the vegetable matter. oil. Cook for 50 minutes. Finely chop the greens and place them in the pan and cook for another 10 minutes. At the end, pour vinegar, mix and put into jars.

This is the original recipe. I made some changes: instead of vinegar I put 1 tablespoon of essence. Sugar instead of 1 spoon I put 5 tablespoons. Cooked for 30 minutes and after adding the greens, another 10 minutes. I poured vegetable oil into the eye, but much less than 250 grams. Adjika turned out spicy and tasty. You can spread it on bread and as a snack with borscht... It turned out to be 6 pieces of 0.5 liter jars and I still have to try it.

Basil sauce recipe

Ingredients for making basil sauce:

tomato puree 4 l.
a lot of basil... no matter how much
onions 3 pcs.
tomato paste 3-4 tbsp.
garlic 3-4 heads
chili pepper 4-5 pcs.
vegetable oil 1/3 tbsp
rock salt
sugar 2-3 tbsp.
collection of herbs

How to do

Grind the tomatoes, hot peppers, half the basil and garlic in a way convenient for you. I first poured boiling water over the tomatoes, then removed the skins from them and chopped them through a meat grinder. Add salt and let it boil.

Meanwhile, sauté finely chopped onion over low heat. Do not fry, bring it to transparency. Pour into tomato mixture. Add tomato paste, sugar and boil for half an hour. Finely chop the remaining basil and garlic and add to the sauce. Season with spices.

Let's try... what's missing for your taste... salt, chili, paste... By the way... if you're not a fan of spicy things... well, you don't have to put in the chili. Reduce the amount or replace with paprika. I wanted hot sauce. At the end I sprinkled some more dry chili.

Pour into jars and overnight under a fur coat.

Cucumbers in tomato adjika

All my family and friends love this cucumber salad. Firstly, the tomato sauce here is very tasty, and secondly, the cucumbers are hard and crunchy under the teeth, hence the name. They go great with any side dish and meat. Besides, I’ll tell you a secret that men adore them, because this salad appetizer is simply great. But their main advantage for us is that the crunches are prepared very quickly, so you don’t have to spend the whole day at the stove.

Ingredients:

cucumbers 2 kg.
tomatoes 2 kg.
bell pepper 7 pcs.
garlic 150 gr.
2 hot chili peppers
salt 2 tbsp
sugar 250 gr.
vegetable oil 150 ml.
vinegar 9% 80 gr.

Before cooking, cucumbers should be washed and left in water for 2 hours. In the meantime, let's start preparing tomato juice. Wash the tomatoes and grind them in a meat grinder or food processor. But I don’t really like salads that contain tomato skin, so I always use a manual juicer for preparations that contain tomato juice. She copes with her duties perfectly, the juice is squeezed out to the last drop and there is a minimum of waste. So, for those who don’t have it, I advise you to buy it, it will give a head start to all the notorious branded juicers, where a lot of pulp remains and a lot of juice is lost.

Grind the pepper and garlic in a blender or meat grinder and set aside separately on a plate.

Now we take our well-done cucumbers out of the water and cut them into rings 1.5 cm thick, and if they are thick, then in half. But you can cut the cucumber into four parts crosswise and cut into two or three equal parts, depending on the length of the cucumber, it all depends on your imagination. I make the salad in two batches and cut the cucumbers into different shapes, it’s more interesting, it turns out two different-looking salads.

Meanwhile, put the tomato juice on the stove and cook for 10 minutes, then throw in the garlic and pepper, pour in the vinegar, add butter, salt and sugar and cook for another 10 minutes. Already the smell of adjika began to soar around the kitchen, so much so that it was impossible not to try it, which is what we did. And only now we throw in the chopped cucumbers and cook for 5 minutes from the moment of boiling, no more, otherwise it will no longer be crisps, but a cucumber mash.

Pour the salad into hot sterilized jars, roll up the lids and turn over. There is no need to wrap the jars with anything. Now the Crunchy salad is ready for storage.

No-boil condiment made with plums, peppers and garlic

1 kg sweet pepper (red),
1 kg plums (pitted so that they separate well),
200 grams of garlic,
1-2 pieces of hot pepper or as you like.

Pass all this through a meat grinder (preferably a fine one). Add 0.5 liters of tomato paste, sauce (whatever you like) + 1 glass of sugar, + 1.5 tbsp. spoons of salt + vinegar (to taste).

Mix everything well and put it in small sterile jars. Do not cook anything. It's done quickly. And it gets eaten quickly. Keeps well in the refrigerator. The yield of the finished product is about 3 liters.

Korean eggplant, how to cook

It turns out to be quite a sharp thing.

Products per half serving

Cut 2.5 kg eggplant into strips, add a handful of salt and leave for 5-6 hours
carrots - 150 g grated on a coarse grater,
sweet pepper - 150 g in strips,
onion - 150 g - into strips,
garlic through a press -150 grams (I still took 100 grams of garlic - it turns out spicy), who really likes it very spicy, you can add a little hot pepper - pour it all over with vinegar, I took 5% vinegar, about 6 tbsp, see for yourself to taste, if you like it more sour, mix and leave for 5-6 hours
Squeeze the eggplants and mix with vegetable dressing, stir
pour oil into the pan, my mother gave 300 ml in the recipe, but it seemed too much to me, I added 200 ml of vegetable oil, heat it up, put the vegetables in the oil, simmer until the eggplant is ready, but so as not to boil for about 25 minutes, it took me about 40 minutes (too thick cut).
Stir so that the salad does not burn. When everything had been stewing together for about 15 minutes, I tasted it, there seemed to be enough vinegar, but I added a little salt, a little red hot pepper, paprika powder, black pepper, mixed everything and simmered until done.
Place hot in sterilized jars and roll up.

Caviar for the winter “Beans”

An original recipe for making caviar from beans. Beans and garlic give it a special taste.

Green beans - 1 kg. wash, cut and simmer in vegetable oil. When ready, remove to a bowl with a slotted spoon.

I put 700 grams of onion, cut into half rings, into the pan. Fry.

Add 0.5 kg. carrots, then 1 kg. eggplant, fry.

Add 1 kg of sweet red pepper, then 1 kg of tomatoes. Everything is cut into strips. Add beans to this mixture and simmer.

Add chopped parsley, 2 tbsp salt, 2 tbsp. sugar, chili and ground black pepper to taste, 1 teaspoon of essence 70%, and 2 heads of finely chopped garlic.

Simmer until cooked, place in sterile jars and cover.

Yield: 6 pieces of 700 gram jars.

You can change the quantity of products at your discretion. But this is the best option.

And don’t “stew” it so it doesn’t turn out to be a mess.

Bon appetit in winter 2020!

I once thought that blanks were not my thing. But having tried to make some homemade preparations for the winter with my own hands, I was amazed at how tasty it was. I don’t know if my assessment is objective, but for some reason it seems to me that my salted tomatoes and my pickled cucumbers are the most delicious. There must be some kind of magic at work here. Which, by the way, I owe to this site. With the advent of the section “Homemade preparations for the winter,” I managed to overcome my prejudice towards preparations. I remember well from childhood the pictures of a full bath of cucumbers, rows of jars, which for some reason were boiled empty in huge pans, after which it was strictly forbidden to approach them within a cannon shot. All these realities of homemade preparations: basins with gurgling syrup, a tired mother’s figure bent over a giant basket of butter. In general, when I grew up, I decided for myself: “No, no preparations!”

But everything flows and everything changes, and so, starting with instant cabbage, I, unnoticed by myself, reached jam and confitures. Now I make jam too. And I am happy to share with you my mother’s recipes for homemade preparations for the winter. Everything she makes is delicious and wonderful. So enjoy both the process and tea drinking on long winter evenings.

Marinated zucchini for the winter

Step-by-step instructions for preparing zucchini for the winter. The marinade is very tasty! Recipe with sterilization - jars are guaranteed to last all winter.

Zucchini for the winter in circles

One of the easiest ways to prepare zucchini for the winter is to prepare them in the same marinade as “Bulgarian” cucumbers. Bright sweet and sour taste, minimum ingredients. Garlic is added for spiciness.

Bell pepper lecho recipe

Lecho recipe without using a meat grinder. The quantity of products is given exactly for 1 half-liter jar. In addition to peppers and tomatoes, it contains onions, garlic, parsley and sweet paprika.

Zucchini in tomatoes for the winter

Cute and very simple recipe. Ingredients: zucchini, carrots, tomatoes, tomato juice, apple cider vinegar, garlic and a set of aromatic seasonings.

Squash caviar for the winter, a simple and tasty recipe

Simple and very tasty squash caviar for the winter. In addition to zucchini, it contains onions, carrots and tomato paste. Caviar without adding vinegar.

Cucumbers in tomatoes for the winter

Sliced cucumbers are boiled in a sauce of fresh tomatoes, garlic, with the addition of vegetable oil, vinegar, sugar and salt. A very tasty preparation for the winter. Close at least one jar, you won’t regret it!

Pickled cucumbers

If you want to try pickling cucumbers for the winter for the first time, use this recipe. It is very successful and absolutely simple, just two pours, does not require sterilization, the cucumbers are ideally priced.

Crispy sweet pickled cucumbers

An unusual way to prepare pickled cucumbers for the winter - vinegar is not added to jars, the cucumbers are soaked in it before canning. Gives an amazing result - crispy, smooth cucumbers.

Cucumbers with red currants for the winter

I don’t know who came up with the idea of pickling cucumbers with currants; most likely it developed from the tradition of using currant leaves for canning. If you can have a leaf, then why not try adding berries? The result of the experiment was more than successful, and it’s not for nothing that the recipe is gaining popularity from season to season.

Tomatoes in their own juice - a recipe for centuries

A masterpiece in its simplicity, a recipe for cooking tomatoes in their own juice without vinegar. Tomatoes retain their natural taste and stand well at room temperature.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

This adjika is prepared without cooking. Tomatoes, garlic, sweet and hot peppers are minced through a meat grinder and mixed with spices, salt, and sugar. Two storage options are allowed: in the refrigerator, if vinegar is added to the adjika, and in the freezer, if the adjika is without vinegar.

Pitless apricot jam “Pyatiminutka”

A real apricot “five-minute”. The fruits are boiled in the juice, which is released over several hours while they stand covered with sugar, and then quickly boiled. Recipe for wrapping. Storage in a regular kitchen cabinet.

Chokeberry jam

Chokeberry is a berry from which you can make excellent jam, but only if you follow a certain technology. Then the berries will remain intact and juicy, and the tart taste will practically not be felt.

Chokeberry jam with apples

Delicious jam - a combination of juicy, absolutely not tart chokeberry berries with transparent apple slices soaked in ruby juice. If you decide to add cinnamon, you will get a delicacy jam.

Pumpkin jam with dried apricots

An interesting recipe for pumpkin jam with the addition of lemon and dried dried apricots. Those who have already tried pumpkin jam with various additives - orange, lemon or cinnamon - will definitely appreciate this recipe. In my opinion, he is the best.

Sauerkraut for the winter in jars

When I was still in school, my mother fermented cabbage in a huge saucepan, which was placed on a glassed-in balcony and safely wintered there until spring. True, the older I got, the faster the cabbage in the pan ran out - it was eaten by my many friends and acquaintances, whom I added when I entered college. Instead of tea with buns, I greeted guests with an impressive-sized bowl of sauerkraut, which went perfectly with strong drinks (and student gatherings were rarely complete without them). It’s not surprising that we were so slender and sonorous back then.

Cabbage soup for the winter

Those who have already tried borscht dressing for the winter will certainly appreciate the recipe for cabbage soup in jars. A liter preparation is enough to prepare a hefty pan of ready-made cabbage soup - just put the canned food in the broth with the potatoes cooked until done. Five minutes - and the cabbage soup is ready!

"Mother-in-law's tongue" made from eggplant for the winter

Popular recipe. There is hardly a pantry with preparations for the winter that does not have several jars of hot and spicy “mother-in-law’s tongue.” It is made from zucchini and eggplant. The taste is very different. And the recipes are different.

Squash caviar according to GOST

An authentic recipe for squash caviar from Soviet times. The recipe is given with an accuracy of 10 grams, the taste of caviar is absolutely the same as that of the one that stood on grocery store shelves in the 70-80s of the last century.

Beans in tomato sauce for the winter

The simplest recipe for preparing beans in tomatoes for the winter. It turns out very tasty, it’s nice to open a jar of these beans in winter.

Delicious lecho for the winter

One of the most popular recipes is lecho, where aromatic vegetables - peppers, carrots, onions, garlic - are stewed in the juice of fresh tomatoes. Recipe with hot pepper added.

Lecho from bell pepper and tomato for the winter

A simple and understandable lecho recipe for beginners. Detailed explanations of all stages of preparation.

Lecho for the winter

A classic recipe for lecho with the addition of onions, which are marinated in the preparation and become sweet. (Secretly, I even like it better than peppers.)

Finger-licking eggplant caviar for the winter

This eggplant caviar delights with its festive color and captivates with its fresh aroma. The secret of preparing such caviar is in a special way of preparing eggplants. They are baked in the oven, which makes the caviar tender and not at all greasy.

Beet salad for the winter

An original appetizer salad for the winter made from beets, apples and carrots. It can be served as an appetizer, a side dish for meat dishes, or added during the preparation of first courses. No sterilization required.

Eggplant caviar for the winter

A classic recipe for eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot peppers and a bouquet of aromatic seasonings. Very tasty, keeps well. I recommend trying this recipe. You'll probably like it.

How to freeze peppers for the winter for stuffing

How to properly freeze peppers for the winter for stuffing - all the subtleties and nuances with step-by-step photos.

Tomatoes in their own juice for the winter

A simple recipe for preparing tomatoes in their own juice for the winter. You don’t need a meat grinder or a blender - the juice from chopped tomatoes is released during the sterilization process.

Bell pepper lecho for the winter

A simple recipe for lecho without vinegar, includes only two types of vegetables - peppers and tomatoes, the tomatoes are prepared together with the skin, a very easy and tasty homemade preparation.

Eggplants are like mushrooms

This is a recipe for those who love culinary tricks, but are just starting to take their first steps in this field. A simple way to disguise eggplants as mushrooms will surely appeal to you. Prepare a squad of small jars for the winter to display them as an appetizer on the holiday table, and then see if anyone realizes that instead of mushrooms they are eating super-healthy vegetables that they would never agree to try voluntarily. Yes, yes, this is how people become eggplant fans. :))

The most delicious homemade adjika

Adjika is made from sour green apples with a lot of tomatoes, onions and garlic are also added. Cinnamon has been added to the traditional set of spices (pepper, bay leaf). A very simple recipe.

Crispy pickled cucumbers

An original method of pickling cucumbers, which is suitable for those who immediately make large batches of the preparation in one go. The cucumbers are first soaked in cold water and then immersed in hot vinegar for three minutes. Vinegar is no longer added to jars. Only salt, sugar and spices. The jars are filled with boiling water and immediately rolled up.

Plum tkemali recipe for the winter

A basket of sour plums, garlic, coriander, pepper, salt, sugar and a bunch of herbs - that’s all you need to prepare a fragrant and extremely tasty plum sauce that will delight you all winter.

Squash caviar with mayonnaise and tomato paste

This preparation for the winter is usually made in large batches, because it is eaten very quickly. The taste of this squash caviar is indistinguishable from store-bought caviar.

Yurcha from zucchini for the winter

A new recipe for preparing zucchini with vegetables for the winter, which has become a hit in recent seasons. A very simple and tasty salad with tomato-vinegar-oil dressing. Try to close at least a couple of jars.

Milk shortcakes from childhood Ingredients: Flour - 400 g granulated sugar - 200 g margarine - 100 g 1 egg whole milk - 80 ml baking powder - 10 g. vanillin – 0.2 g Yield 10 pcs, 75 g each Preparation: Beat softened butter with sugar, add egg, milk and baking powder. (You can add vanilla sugar to taste) Add flour and quickly knead into a soft dough. Roll out the layer to a thickness of 6-7mm. Using a cake pan, press out the cakes. Place the formed shortcakes on a baking sheet and bake in an oven preheated to 180 - 200 degrees for 15 minutes. The top of the cakes will be slightly browned, which means they are ready. The main thing is not to overdo it, otherwise it will be tough.

Comments 9

Classes 373

Millet porridge is the best breakfast. 5 recipes for every day. Millet is rich in B vitamins, vitamin PP, potassium, and also helps normalize blood pressure. Therefore, such porridge is useful for diseases of the cardiovascular system. 1. Millet porridge with pumpkin Ingredients: millet - 1 cup water - 2 cups milk - 2 cups butter - 3 tbsp. pumpkin - 300 g salt, sugar - to taste Preparation: 1. Sort the millet, discard dark inclusions, rinse in hot water until the water becomes clear after rinsing. Cut the rind off the pumpkin (it’s more convenient to use a vegetable peeler for this), cut into 1x1 cm cubes. 2. Pour the millet into a saucepan, add pumpkin pieces and add hot water. Put on fire, add salt, skim off the foam, quickly evaporate all the water before the millet has time to boil. There is no need to stir the porridge. 3. After this, add hot milk, close the pan with a lid and continue to cook the porridge over moderate heat until the porridge is completely ready. Add butter to the porridge and wait until the butter has completely melted. Already in the plate, the porridge can be sprinkled with sugar. 2. Sweet millet porridge with milk Ingredients: millet - 1 cup water - 2 cups milk - 2 cups sugar - to taste salt - to taste butter - to taste Preparation: 1. Pour millet into a pan and rinse until the water becomes clear . 2. Pour water into the pan, bring to a boil and cook until the liquid is almost completely absorbed. 3. Pour in milk and reduce heat. Add sugar and salt and salt to taste, cook until tender, about 20 minutes. 4. Serve the finished porridge with a piece of butter. 3. Sweet millet porridge with pumpkin and vanilla Ingredients: millet cereal - 200 g pumpkin pulp - 150 g water - 200 ml milk - 200 ml butter - 50 g sugar - to taste vanilla sugar - 1 tsp. Preparation: 1. Wash the pumpkin, peel it and cut into small pieces. Place the pumpkin in a pan of salted water and cook until half cooked. Then drain the liquid. 2. Sort and rinse millet cereals. Mix milk with water, bring to a boil and add cereal. Cook, stirring constantly, over low heat until the millet cereal is half cooked. 3. Add pumpkin, salt and sugar. Cook the porridge until done. Add butter and stir. If desired, sprinkle the porridge with cinnamon. 4. Millet porridge with milk and honey Ingredients: millet - 150 g milk - 400 ml water - 200 ml sugar - 30 g butter - 50 g honey - 30 g salt - to taste Preparation: 1. Sort the millet and rinse several times warm water to remove bitterness. 2. Pour hot water over the millet and cook over high heat for 5-6 minutes. Then drain the liquid, pour in hot milk, add sugar and salt. 3. Cook the porridge over medium heat for about 15-20 minutes, stirring occasionally. Add butter, honey and pour into plates. 5. Millet porridge with pumpkin Ingredients: pumpkin - 500 g millet - 1 glass milk - 2 glasses water - 1 glass sugar - 1 tbsp Preparation: 1. Rinse the millet under running cold water, pour boiling water over it, and put on low heat. After 15 minutes, when the cereal swells and absorbs water, add milk, salt and cook until tender. 2. While the millet porridge is cooking, cut the pumpkin pulp into small cubes, sprinkle with sugar, and stir. When the pumpkin releases its juice, put it on low heat and simmer until soft. Mix pumpkin with porridge - the dish is ready. Instead of millet, you can also use semolina or rice, but millet porridge with pumpkin is considered a classic. Bon appetit!

Comments 7

Classes 347

Chicken rolls with ham and cheese. An appetizing and uncomplicated dish, but it looks like you’ve been standing at the stove for half a day. You will need: 3 tablespoons butter, melted 1/4 cup flour 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 2 large eggs, lightly beaten 1 cup breadcrumbs 6 chicken breast schnitzels (unboned ) 120g thinly sliced ham or prosciutto 170g sliced cheddar cheese How to cook: 1. Preheat the oven to 180C. Brush the bottom of a small baking dish with melted butter. 2. Take three small bowls. In one bowl, combine flour, salt, garlic powder and pepper. Place the eggs in the second and beat lightly. Place breadcrumbs in a third bowl. 3. Place a slice of ham and a slice of cheese on each schnitzel and roll tightly. Dredge each chicken roll in flour, shaking off excess. Dip the rolls in the egg, then in the breadcrumbs. Tie the rolls with string or secure with toothpicks and place in the prepared baking pan. 4. Bake chicken for 30 to 35 minutes or until golden brown, basting with butter several times during cooking. Serve hot with mayonnaise and Dijon mustard. Bon appetit!

1 comments

Classes 56

CHICKEN LIVER PATE WITH OLIVES AND COGNAC It is very easy to prepare. Olives and cognac give this appetizer an extra kick. Well, don’t forget about a fresh baguette, crispy toast, crackers and other bread things when you serve the pate to the table. Ingredients: 1 large onion 2 cloves of garlic 100 g butter + extra for pouring the pate 500 g chicken liver 20 pitted olives (green or kalamata) 30 ml cognac or brandy salt and pepper to taste Preparation: Finely chop the onion and garlic. Melt the butter in a frying pan over medium heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add the liver, cut into pieces and peeled from films. Fry, stirring, until tender, about 10 minutes. Remove from heat, add olives and cognac. Let cool slightly for 7-10 minutes, then grind using a blender. Salt and pepper to taste. Place the pate in the pan and pour in melted butter. Place in the refrigerator for 2-3 hours to cool. Serve with toast, croutons or whatever you like :) Bon appetit!

Comments 5

Classes 128

Light roast with mushrooms Ingredients: - 10-15 champignons, - 4-5 potatoes, - 1 carrot, - 3-4 cloves of garlic, - sour cream, paprika, black pepper, salt - to taste. Preparation Light roast with mushrooms Ingredients: - 10-15 champignons, - 4-5 potatoes, - 1 carrot, - 3-4 cloves of garlic, - sour cream, paprika, black pepper, salt - to taste. Preparation: Clean, wash and cut each mushroom into 4 pieces. Peel the potatoes and cut into large slices. Peel the carrots and grate them on a coarse grater or finely cut them into strips. Place all ingredients in a baking dish and mix, add garlic cloves, salt, pepper, sprinkle lightly with vinegar and vegetable oil. Bake at 180 degrees until done. Serve the finished roast with mushrooms with sour cream and sprinkle with paprika. You can also decorate with fresh herbs.

Comments 2

Classes 91

Healthy breakfast: Airy cheesecakes in 15 minutes Ingredients: 500 g. cottage cheese 2 tbsp. l. flour 2 tbsp. l. sugar 2 eggs ½ tsp. soda ½ tsp. salt Preparation: 1. Beat eggs with salt, add cottage cheese, flour, soda, sugar and mix. 2. Heat a frying pan with vegetable oil, place the cheesecakes with a tablespoon (about half a spoon) at a short distance from each other. It’s better to spread it a little heaped. 3. After a couple of minutes, turn over and immediately cover with a lid. 4. Place the finished cheesecakes on a paper towel to remove excess oil.

Comments 4

Classes 100

Jellied EGGS - AN EXCELLENT SNACK! This appetizer will become a table decoration. It is not necessary to use the filling specified in the recipe. Add, change, improve the filling to your taste. You can cook jellied meat this way, it will also be interesting. Such eggs are especially relevant for Easter. From the specified amount of ingredients you get 7 pieces. Ingredients 7 eggs ham (or carb, ham, sausage, etc.) 100 g chicken fillet peas corn red bell pepper or cranberries 2 tbsp. gelatin greens Preparation Step 1 Boil the fillet until tender (cook for about 20 minutes after boiling) in salted water. We will need 1 cup of the broth in which the fillet was cooked. Step 2 Pour gelatin into 100 ml of cold boiled water and leave for the time indicated on the package. Step 3 Wash the eggs well with soda. Then make a hole in the blunt end of the eggs with a diameter of about 2-2.5 cm. Pour the white and yolk into a plate; we don’t need them, we only need the shell. Step 4 Dissolve baking soda in warm water and soak the shells (this is done for disinfection). Then rinse it thoroughly under running water. Step 5 Cut the ham (carbonade, ham, sausage) into small cubes. Instead of ham, you can use boiled chicken fillet. Step 6 Remove seeds from pepper and cut into small cubes. Step 7 Dissolve gelatin in 1 glass of hot broth. Step 8 Place the shells in a stand or egg container to make it easier to lay out the filling. Place herbs and pepper on the bottom of the shell. Step 9 Then add meat, peas, corn. Step 10 Pour in broth with gelatin. Place in the refrigerator overnight. Then peel the shell. Bon appetit!

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Classes 494

Homemade sausage: try it! You just need to learn how to cook sausage yourself. Firstly, you will remember exactly what you put there. Secondly, you will be confident in the quality of the ingredients. Well, and thirdly, you will understand that there is simply nothing tastier than it! Homemade sausage is not quite what you are used to seeing on the counter. Or rather, not at all. There are many reasons: from the introduced color fixative to the selected outer shell, and there is no point in listing them. Industrial production – even good, but still stamping. Making homemade sausage will require time, an inner desire for beauty and careful choice of casing. In fact, the last thing is the most important: you can make sausage from anything: beef, pork, veal, with or without fat, with spices, fresh bell peppers, herbs, cheese, prunes... But without a recognizable shape it won’t be the same. And even a very tasty “not that” is still not the same. To prevent this from happening, let's get down to business thoroughly, think through all the details and start cooking. Form and content Homemade sausage does not forgive inaccuracies in details: ideally, the mixture of meat and spices should be stuffed with natural pork/beef/lamb intestines, and in hypermarkets, mainly artificial collagen or polyamide casings. Guts, gullies, passages, bluegills, circles, bladders, curls - there are many types of guts, and the best thing to do is visit your nearest farmer's market. The shape of the sausage and, more importantly, its taste depend on what you choose - the minced meat should be soaked in marjoram, laurel, pepper, and the volume of the filling depends on the capacity of the casing. Therefore, use, first checking with the seller: Beef casings - for sausages and small sausages, diameter about 50 mm; Lamb blues - for solid sausages and ham. Diameter about 80 mm; For now, this is more than enough, although you can even master the gallbladder. The very first experience of preparing homemade sausage is like a sacred rite - prepare long and carefully, checking the movements, strictly following the recipe and technology. The main thing is the minced meat: do not stuff it into the gut too tightly - frying or steaming will expand the meat and the casing will break. Tie the filled raw sausages at the ends with regular twine, and pull the serious “loaves” along the diameter - just like store-bought ones. You also need to take into account that during boiling and baking, steam should escape from the minced meat: you will have to stand over the sausage and pierce it with a thin needle in 5-6 places, while the contents of the sausage should not be squeezed out. Homemade pork sausage Prepare the casing: Beef casings – 1 package; Salt – 4-5 tablespoons; Vinegar; Water; Cut the beef casings (usually about 15 meters in a package) into the required number of pieces, rinse with water, add salt inside and outside, and leave for an hour. We wash off the salt, and if a not-too-pleasant odor remains, remove it with a weak solution of vinegar and water - soaking for an hour is enough. We wash and check the intestine again, inflating it like a balloon. For minced meat: Pork (shoulder) – 1 kilogram; Salt, pepper - to taste; Bay leaf; Marjoram – 3-4 teaspoons; Garlic – 2-3 heads; Cotton twine – 1 meter. Preparation: Fine minced meat is not suitable for homemade sausage. We cut pieces of meat with layers of fat centimeter by centimeter or pass them through a large mesh in a meat grinder. Salt and pepper to taste and let it brew until the salt dissolves. Afterwards, pepper again (preferably coarse grinding through a hand mill), add finely chopped or crushed garlic and marjoram. Mix again and fill the pre-prepared intestines with the mixture - you can do it manually, or you can do it “automatically”: look in online stores for a special device for meat grinders. We fill the shell with minced meat, paying attention to the recommendations indicated earlier, and tie it with twine. We begin to boil - not forgetting to pierce it first - in boiling water with a good amount of salt and bay leaf for 40-45 minutes. When the sausage is cooked, put it in the oven (180-200 degrees) until a crust appears: turn it over, and to prevent it from burning, line the baking sheet with baking paper. Wipe the baked sausage with paper to remove excess fat and let it cool. Usually, the finished sausage is hung out for “shaking” in a dry, cold room for 3-4 hours: under its own weight, it is finally compacted and takes on its final form. Remember: boiled and baked finished meat is always gray in color. And if anyone complains, feed them pink store-bought sausage. Without meat.

Oh, how nice it is to open a jar of “summer” in winter and remember the warmth. Delicious jam, salted tomatoes and watermelons, squash caviar, delicious lecho - can brighten up cold winter evenings. Find out how tasty and easy it is to prepare food for the winter in this article.

Twists for the winter - what you can do

In fact, you can pickle or pickle almost any fruit or vegetable for the winter. There is absolute freedom of imagination here. Sometimes recipes combine twists of seemingly incompatible things. And in the end everything turns out simple, tasty and healthy. For example, have you heard about adjika made from plums? And its recipe is very simple, even a novice housewife can handle it.

For plum adjika you need:

ripe plum 2 kg;
onions 3 pcs;
chili pepper 1 medium pod;
bell pepper, large, 5 pcs;
garlic 4 cloves;
table vinegar 3 tbsp. l.;
sugar 2 tbsp. l.;
table salt 1 tsp.

Preparation:

Wash all products, sort out seeds, stalks or skins.
Cut peppers and onions into cubes.
Pass the garlic through a hand press.
Grind all ingredients through a meat grinder 2 times.
Place the mixture in a saucepan and simmer over low heat for 60 minutes.
Place in sterilized jars and screw on with a tin lid.

How to properly make twists for the winter

Properly prepared jars are the guarantee that the preservation will last as long as you need.

Preparing jars involves sterilizing them. This kills excess microorganisms, which means the products will remain of good quality and will bring all their vitamins to the table.

First of all, the jars need to be washed thoroughly. You can do it in the usual way - with a sponge and any detergent. But some housewives prefer to wash cans of soda before twisting. Afterwards, rinse thoroughly with clean water. You can sterilize jars in the following ways:

Pour boiling water over the jar, then place it on the boiling kettle. You can use a special lid with a hole and a regular pan.
Pour boiling water into the jar, pour it out and repeat the procedure. Leave the boiling water in the container for a couple of minutes.
Place the container in the oven. Then light the gas and preheat the oven to 150 degrees. Without extinguishing the fire, keep the jars in it for 20 minutes.
Place wet jars in the microwave. Turn on maximum power and dry the container.

Iron lids are rolled up with a special machine. Popularly called a key. You can purchase it at any chain grocery store. To properly close the workpieces with iron lids, use the following tips:

pour the preserved food into the prepared jar;
cover the top with a boiled lid;
place the machine on top;
carefully turn the handle of the machine clockwise;
At the same time, carefully twisting the handle, this is done to gently compress the lid - this way the sealing will be complete.

Check to see if the container is screwed tightly. To do this, simply tilt the container with the lid down. If you hear gurgling or liquid starts oozing through the lid, you need to redo it.

It is best to place freshly closed jars on the floor, lid down. Wrap them in unnecessary rags, preferably overnight. In the morning, the jars should be placed on the bottom and taken to the cellar. It should be dark and cool. If this is not possible, store away from heating elements.

Delicious twists for the winter - recipes

Any experienced housewife has her own recipe book. Some particularly successful dishes are passed down from generation to generation. But with the advent of the Internet, the need for detailed recording of products and proportions has disappeared. Below you can find the most delicious and original recipes for winter twists.

Salad with zucchini and rice

Ingredients:

sweet bell pepper 1 kg;
ripe tomatoes 1 kg;
zucchini 0.5 kg;
rice 350 g;
sunflower oil, odorless 300 g;
vinegar 9% 60 ml;
salt;
sugar;
spices.

Cooking method:

Wash the vegetables well, remove peels and other debris.
Finely chop into cubes or strips.
Place everything in a large saucepan. Add rice, oil and spices. Do not add vinegar yet.
Boil the mixture, reduce the gas. Simmer for 40 minutes. Don’t forget to stir.
Turn off and add vinegar.
Without cooling, put into jars and roll up.

Zucchini in Korean

The whole difficulty of cooking lies in the fine chopping of food. This way the twist turns out tastier and looks very appetizing. It’s better to stock up on a special grater for Korean carrots or a food processor in advance. Required:

zucchini 3 kg;
onion 0.5 kg;
carrots 0.5 kg;
sweet pepper 5 medium pieces;
garlic 6 medium cloves;
dill 150 g;
spice mixture for Korean dishes;
vinegar 9% 200 ml;
refined oil 150 ml;
sugar 200 g;
salt 2 tbsp. l.

Preparation:

Rinse the raw materials for twisting with water, remove peels, stems or seeds.
Chop carrots, zucchini and peppers on a special grater.
Chop the onion into half rings, preferably grate.
Finely chop the garlic or use a crusher.
Place everything in a large saucepan, pour in a mixture of oil and vinegar. Add salt and sugar.
The mixture should sit for 2-3 hours.
After some time, place in washed jars and place on top of the lids. Attention! The container should not be filled halfway through - the mixture will be sterilized and the juice will be released.
Place the container in an iron container with hot but not boiling water. Bring the water to a boil, reduce the gas and sterilize for at least 40 minutes. The larger the volume of the jar, the longer the sterilization time of the dish in it.
Tighten the jars and leave to cool according to the preparation instructions. They can be found at the beginning of the article.

Spinning tomatoes for the winter - recipes

The most delicious tomatoes for the winter are in their own juice. Which can be used as a sauce for meat or a tomato for roasting cabbage soup. Choose fruits for pickling that are approximately the same degree of ripeness. It is better to set aside soft, brown, or stained tomatoes. They will then be used for juice.

Tomatoes in tomato juice

Required:

small tomatoes 3 kg;
large tomatoes 2 kg;
salt and sugar, based on 1 tbsp. for every one and a half liters of juice;
vinegar 1 tsp;
spices and herbs, allspice and cinnamon are best suited.

Preparation:

Wash the vegetables, remove the stems.
Prick small tomatoes with a toothpick around the area where the stem was. This way the fruits will be better salted.
Place them tightly in sterilized jars without squeezing the fruits themselves.
Chop large tomatoes randomly and place in a saucepan. Heat the raw materials, but do not boil. Cool.
Grind in a blender. If you remove the skins first, the juice will be more tender. It’s easy to remove the skin from a tomato, cut it at several points and pour boiling water over it.
Add salt, sugar and spices. Boil.
Without cooling the juice, pour it into the container. Wrap with tin lids.

Tomato caviar

Ingredients:

tomatoes 3 kg;
carrots 2 kg;
onion 1 kg;
sunflower oil 400 ml;
table vinegar 2-3 tsp;
salt, spices - it is recommended to be guided by your taste preferences.

How to cook:

Rinse the vegetables, peel and chop into cubes.
Scroll all vegetables through a meat grinder or chop in a food processor.
Add salt and seasonings. Do not add vinegar yet. Mix thoroughly.
Place on the stove and boil. Simmer over low heat for 2 hours, stirring constantly.
Add vinegar and place in container.

Curling eggplants for the winter - recipes

Eggplant is an amazing product. Rich in vitamins, satisfying and dietary. Good in almost any meat dish and as an independent snack.

Pickled eggplants

Grocery list:

small eggplants 2 kg;
onion 0.5 kg;
carrots 0.5 kg;
garlic 1 head;
celery 1 medium root;
fresh herbs 1 bunch;
salt, seasonings;
sunflower oil.

Preparation:

Wash the vegetables. Peel onions, carrots, garlic.
Boil the eggplants in their skins in salted water for 10 minutes. On low gas.
Place the eggplants on a board and cut into halves, but not all the way through. Make a book out of eggplant. Place a press on top of them.
Chop onions and carrots and fry. Season with salt and add grated celery root.
Let the carrots cool and stuff the eggplants with it. Place in jars prepared in advance.
Prepare the brine by mixing water and salt. Boil it. Add vinegar. Pour over the eggplants. Screw on the iron caps.

False eggplant mushrooms

Required:

eggplant 0.5 kg;
onion 1 kg;
fresh herbs 100 g;
salt and spices;
garlic 0.5 heads;
vinegar 9% 1 tbsp. l.;
oil for frying.

Preparation:

Wash the vegetables, remove peels and stems. Cut into cubes.
Place the eggplants in a bowl and sprinkle with salt to release any excess bitterness. Please note that this item is only needed for garden vegetables. Store-bought eggplants are not bitter. Infuse the eggplants with salt for 30 minutes. Then rinse the vegetables in plain water.
Heat oil in a frying pan, add onion. Fry until transparent.
Add eggplant to the onions. Fry until done.
Salt, add seasonings and chopped garlic. Sprinkle with vinegar.
Place into jars and seal.

Twisting cucumbers for the winter - recipes

Cucumbers in tomato juice

List of ingredients:

cucumbers 1 kg;
tomatoes 2.5 kg;
if there are no tomatoes, you can take 3 liters of purchased tomato juice;
salt, sugar, spices, garlic;
vinegar 2 tbsp.

Preparation:

Prepare tomato juice. To do this, wash the tomatoes, chop them into arbitrary pieces and put them in a saucepan. Heat but do not boil. Cool. Grind with a blender. Add salt, spices, grated garlic.
Place washed cucumbers, cut into small pieces, into tomato juice. Boil the mixture for 10 minutes. Add vinegar.
Pour into jars, close the lids.

Korean cucumbers

Required:

cucumbers 4 kg;
carrots 1 kg;
garlic 3 heads;
seasoning for Korean carrots;
salt, sugar;
vegetable oil 250 g;
vinegar 9% 250 g.

Preparation:

Soak the cucumbers for several hours in cool water. This will keep the vegetables crispy.
Wash all vegetables, remove peels and stems. Cut the cucumbers into 4 parts. Long ones - still in half.
Grate carrots for Korean salads. Pass the garlic through a hand press.
Prepare the marinade. Mix oil with vinegar and spices. Add garlic.
Combine chopped vegetables and marinade. Stir and refrigerate overnight.
In the morning, pour the mixture into prepared jars. Place the jars in a pan of water. Bring the water to a boil. Boil small jars after boiling for 10 minutes, large jars - 15.
Cover with lids and roll up.

Spinning mushrooms for the winter - recipes

Mushroom solyanka for the winter

Grocery list:

cabbage 1.5 kg;
fresh mushrooms 1 kg;
onions 150 g;
tomato paste (ketchup) 200 g;
table vinegar 9% - 35 ml;
laurel;
sunflower oil;
salt;
sugar.

Preparation:

Wash and sort the mushrooms thoroughly. Boil them in boiling water. 20 minutes will be enough.
While the mushrooms are cooking, prepare the cabbage. Chop the cabbage into small strips. Place it in a thick-walled bowl and place on low heat.
Prepare a mixture of vinegar, water and vegetable oil. Pour it over the cabbage. Simmer on low gas for 30 minutes.
Add tomato paste, salt and sugar. Simmer for another 20 minutes.
Cool the mushrooms, chop finely and fry with onions until browned.
Combine the mushrooms and cabbage and simmer for another 10 minutes.
Without cooling, pour the mixture into prepared jars and roll up the lids.

Salted mushrooms

Required:

mushrooms 3 kg, store-bought ones take less time to cook, but wild mushrooms have a richer taste;
water 3 liters;
salt 5 tbsp. l.;
sugar 3 tbsp;
allspice, cloves, bay leaf;
vinegar 150 g.

Preparation:

Sort the mushrooms, wash and peel.
Place in a saucepan, add water, bring to a boil. Cook for 15-20 minutes.
Prepare the marinade by mixing water with salt and seasonings. Do not add vinegar yet. Boil the marinade.
Remove the mushrooms with a slotted spoon and place in jars.
Remove marinade from heat, pour in vinegar. Pour over the mushrooms. Roll up the cans.

Twisting salads for the winter - recipes

Eggplant, pepper and tomato salad

List of products (all vegetables 2 kg):

eggplant;
tomatoes;
carrot;
Bulgarian pepper;
garlic 3 heads;
fresh greens 2 bunches;
salt, sugar, spices;

Preparation:

Wash the vegetables and prepare for chopping. Cut into cubes.
Place vegetables in a heated frying pan one at a time - carrots, onions, eggplants, peppers and tomatoes.
Sprinkle with herbs and salt.
Simmer everything together for 50 minutes over low heat. Don't forget to stir regularly.
Place the hot salad in warm prepared jars and seal.

Salad with zucchini and rice

bell pepper 1 kg;
zucchini 0.5 kg;
tomatoes 1 kg;
rice 200 g;
bay leaf 4 leaves;
vegetable oil 200 ml;
salt, sugar, seasonings;
vinegar 9% 20 ml.

Cooking method:

Wash the vegetables and prepare them for chopping. Cut into arbitrary cubes.
Place vegetables in a saucepan and add rice. Boil.
Add salt and seasonings. Do not add vinegar. Simmer over low heat for 40 minutes, stirring constantly.
Turn off the gas. Pour in vinegar. Place in sterilized jars and seal.

Lecho twists for the winter - recipes

Hungarian leczo

Grocery list:

tomatoes 2 kg;
bell pepper 1 kg;
onion 2 large heads;
garlic 100 g;
spices - cloves, cinnamon, allspice;
salt, sugar;
vinegar 2 tbsp. l.

Cooking method:

Wash and peel the vegetables. It is better to remove the skin from tomatoes.
Grind the tomatoes into puree, cut the remaining vegetables into rings.
Empty the pan, add salt, sugar and spices. Boil the mixture and cook over low heat for 1 hour. Don't forget to stir.
Simmer, pour in vinegar. Stir. Pour into jars and preserve.

Lecho without vinegar and oil

Required:

tomatoes 3 kg;
sweet pepper 6 medium pieces;
garlic 6 teeth;
salt 1 l.;
sugar 1 cup.

Preparation:

Wash and peel the vegetables.
Cut 1.5 kg of tomatoes into strips, combine with chopped garlic and place in a saucepan. Boil the mixture and cook over low heat for 10 minutes.
Chop the remaining vegetables and add to the pan. Add salt and sugar. Cook for 35 minutes.
Place into jars and seal. Leave to cool.