Canned tomatoes with apples. Marinated tomatoes with apples for the winter. Recipe for tomatoes and apples in autumn

1. Milk sauce for steamed vegetables

This sauce will perfectly complement steamed vegetables.

You will need:

milk,
oat flour,
olive oil,
ginger,
garlic.

Heat the oil in a saucepan and add flour. It should acquire a soft golden color. Heat the milk and add it to the saucepan in small portions, stirring thoroughly. Leave for 7 minutes, reducing heat to low. 2 minutes before readiness, add ginger powder and squeeze out garlic juice. Garnish with herbs and serve with the main dish. Garlic and ginger speed up your metabolism and help burn extra calories. Oatmeal helps normalize the digestion process. And olive oil is an essential antioxidant.

2. Sweet milk sauce

How to prepare diet milk sauce for those with a sweet tooth? The undoubted enemy of a chiseled figure is sugar. But a lack of glucose threatens a decrease in performance, up to a complete loss of strength. An excellent preventive measure would be sweet milk sauce served with cottage cheese dishes, fruits, and cereal flakes.

Based on:

low-fat milk,
Rye flour,
Sesame oil,
vanilla/cinnamon.

Heat the oil over low heat, add flour and rub in the lumps. After introducing the milk, to prevent it from curdling, the temperature should be above 60 degrees. Combine honey with the prepared sauce, and add vanilla or cinnamon 3 minutes before the end of the process on the stove. If the consistency is uneven, you can use a mixer or blender until you get the desired result.

3. Cauliflower with milk sauce

A very light and at the same time nutritious dish is cauliflower with milk sauce.

Ingredients:

In this case, you will need a minimal amount of flour (1 tablespoon per 200 ml). Heat the oatmeal in a frying pan without adding oil until a light nutty aroma is felt. Then add warm milk and stir well. Divide the cabbage into inflorescences and arrange around the perimeter of the mold. Add 2 beaten eggs, coriander, salt, pepper, granulated garlic to the cooled gravy. Pour into the form with cabbage, filling all the gaps and place in an oven preheated to 180 degrees. After 7-10 minutes, remove the dish. Serve with parsley and cilantro.

4. Milk sauce for porridge

You will need:

milk - 200 ml.,
sour cream - 2 tablespoons,
corn starch - 1.5 tbsp.

Traditional porridges will become a regular feature on the menu if you prepare an appetizing milk sauce for them. Cow or goat (200 ml.) Combine with 2 tbsp. spoons of sour cream, add 1.5 tbsp. spoons of corn starch and cook over low heat for 5 minutes. A minute before it’s ready, add salt and serve slightly cooled, garnished with a sprig of fennel. Corn starch retains all the beneficial properties of its original source and strengthens the nervous system.

5. Milk sauce for vegetables

Vegetables are irreplaceable storehouses of vital vitamins and fiber. The most useful are those prepared with minimal heat treatment. The rich taste of the sauce will complement the neutral taste of vegetables.

Ingredients:

flour - 1 tbsp,
garlic,
milk - 200 ml.,
Cayenne pepper,
ginger,
turmeric.

Bring flour and finely chopped garlic in olive oil until golden brown (it is better to use powder or granulated). Add milk, stirring all ingredients, simmer the sauce for about 8-10 minutes. A few minutes before cooking, add cayenne pepper, ginger and turmeric. Cut vegetables (tomatoes, cucumbers, bell peppers, carrots) lengthwise. A gravy boat is placed in the center, and the slices are laid out around it. Instead of vegetables, you can take toasted whole grain bread. This holiday of taste will appeal to all family members.

6. Bechamel sauce

The legendary Bechamel sauce, a gift from French chefs, can easily reduce its calorie content. To do this, just change a few ingredients.

Necessary:

milk - 200 ml.,
oatmeal/rye flour - 1 tbsp. spoon,
cream,
salt,
pepper,
nutmeg.

You will need milk 1.5% fat, oatmeal or rye flour, a little cream 15%, salt, pepper, nutmeg. Heat the oil in a saucepan or saucepan (low heat), add flour, stirring continuously. When preparing the sauce, a wooden spoon is always used. Then add hot milk little by little. After boiling, cook for no more than 6 minutes, adding salt, pepper and nutmeg. When the sauce has cooled (to 40 degrees), add cream. Depending on the required consistency, add or reduce the amount of flour during cooking, taking into account that the sauce will thicken at the end of the process.

7. Meat/fish with milk sauce

Properly cooked meat and fish go well with dietary sauce.

Necessary:

milk - 300 ml.,
starch - 2 tablespoons,
onions - 2 pcs.,
Bay leaf,
salt.

In 200 ml. dilute milk with 2 tbsp. spoons of starch. Combine 100 ml in a saucepan or saucepan. milk, 2 pcs. finely chopped favorite type of onion, bay leaf, salt. When the mixture boils, remove from heat and let cool for 7-8 minutes. Strain and combine with previously diluted starch. Cook over low heat for a minute. When the sauce thickens to the desired consistency, remove from heat. Light texture and unsurpassed taste will highlight the tender meat of chicken, quail, and rabbit. The sauce is also good in a duet with salmon and trout.

France is recognized not only as a Mecca for all gourmets, but is also famous for its beautiful and slender nation. It was the royal chefs who introduced milk sauce to the world. Simple, basic ingredients for a culinary masterpiece made from milk can be found in the kitchen of every housewife. Using your abilities, imagination and love, it is possible to prepare well-known dishes by serving them with milk sauce in a completely different interpretation. At the same time, maintaining the parameters of the model, and taking care of the health of the whole family.

Those who were lucky enough to enjoy dishes with this gravy as a child know how harmoniously it goes with everything. It was served with everything: meatballs, cutlets, pasta, and was often used for baking. We can confidently say that this is one of the most versatile gravies that housewives often use. A classic milk gravy recipe is just the thing to take your dish to a new level of flavor.

Ingredients

Full fat milk - 500 ml
White flour - 2 tbsp. l.
Butter - 60 g
Salt - to taste

How to make milk gravy: step by step recipe

Before proceeding with the preparation, it is worth noting that the ingredients are designed for medium thickness. To get a liquid gravy, just reduce the amount of flour and butter by half.

Dry the white flour. This is a kind of “secret” of successful milk gravy, which, alas, many people neglect. Place two large spoons of flour on heated frying pan and dry it. In no case do not allow it to change color; only light frying is needed. Then cool it down.
Calcined flour will save you from hated lumps and easily mix with any liquid. This will also remove the gummy taste from your gravy.

Clarification "just in case"

Cooling means transferring the flour to another container rather than leaving it in a hot pan. This is a mistake that beginners often make.

Once you're done with the flour, pour it into a saucepan or saucepan. Add salt and 1/4 of our milk to it.
Stir until all the formed lumps disappear. Try to break them as they appear; the quality of the gravy depends on these actions.
As soon as lumps stop forming, pour in the remaining milk. Cooking 6 minutes on low heat.
Then add butter, mix well and boil.

Clarification "just in case"

The concept of “boil”, surprisingly, seems superficial to many. Therefore, I will clarify that you should bring the gravy to a boil and immediately turn it off, and not wait until it boils away.

Secrets of milk gravy and what to serve it with

Depending on what dish it is intended for, in your plans, the recipe can be improved. For dessert, just replace salt with sugar. If you plan to serve it with fish or meat, you can add pepper and chopped herbs. To add a subtle flavor to the dish, try adding chopped nutmeg; it often comes in handy.

Remember that everyone has their own tastes and it is better to serve gravy to guests separately from the dish.

Spaghetti and pasta are the first things that come to mind when you think of Italy. The pasta itself does not play an important role. The sauce with which the dish is served is more important.

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Creamy milk sauce with spices

Easy to prepare and unusually delicate, the sauce will give your pasta an original taste. Add fried or boiled mushrooms, finely chopped ham or smoked sausages to the gravy, and the spaghetti will sparkle with new colors. Making milk gravy couldn't be easier. Any housewife can cope with this task. And by adding spices to the classic recipe, you get an original dish that guests will admire for a long time.

Ingredients:

milk (low-fat) - 250 ml;
flour - 1 tbsp;
turmeric - a pinch;
hops-suneli - 0.5 tsp;
fresh herbs;
salt pepper.

Preparation

Finely chop the greens.
Place a dry frying pan on the fire. Add flour and heat a little. There is no need to fry too much.
Add salt and spices to the flour. Mix well.
Gradually pour the milk into the gravy in a thin stream. It is recommended to pour in cold milk. Stir so that the sauce does not burn and there are no lumps. Add chopped herbs.
The dish should not boil. It is enough to hold it for a couple of minutes on low heat, stirring. Until it thickens. Remove the dressing from the stove.
The consistency of the dish can be adjusted to suit you by adding more flour, or vice versa, milk. You can make a more delicious dressing by adding mushrooms, boiled meat, and vegetables.

Garlic cream sauce

Cream is used as the main ingredient. They give it a light consistency and delicate taste. By adding spices or other ingredients, you can enjoy a new taste every time.

Ingredients:

premium flour - 2 tbsp;
cream (20%) - 100 g;
onion - 1 pc.;
garlic - 2 cloves;
butter - 2 tbsp;
salt;
ground black pepper;
nutmeg - a pinch.

Preparation:

Finely chop the garlic and onion. Simmer a little in a heated frying pan until half cooked.
Add flour. We turn the heat to low and stir so that our flour does not burn.
Fill everything with cream, salt and pepper. Reduce the gas and let the mixture simmer. 3-4 minutes is enough. Don't forget to stir.
After turning off the heat, it is advisable to cover the gravy with a lid, it will become tastier.
Sprinkle with finely chopped herbs before serving.

Cream cheese sauce

Ingredients:

cream - 200 g;
processed cheese - 200 g;
hard cheese - 150 g;
sunflower oil - 10 ml;
basil;
salt;
pepper.

Preparation

Processed cheese must be chopped into squares so that it melts faster. Take a small saucepan, put the cheese in it, pour in the cream and sunflower oil. Sprinkle with spices and wait until the cheese is completely melted and the mass becomes homogeneous. Stir the gravy from time to time.
Coarsely grate the hard cheese.
Wait for the mixture to boil and reduce the heat. Add hard cheese little by little, remembering to stir so that it melts evenly and does not clump into one lump.
Stir during cooking. This will give you a uniform consistency. Can be served.

Creamy tomato sauce

Creamy tomato sauce is perfect for spaghetti. Its delicate consistency and light sourness imparted by tomatoes will allow you to enjoy a new taste of your favorite dish. The main purpose of the sauce is to make the taste of the dish richer, brighter, and emphasize certain notes. You can also use it to even out the consistency.

Ingredients:

cream (20%) - 200 ml;
onions - 2 pcs.;
tomatoes - 2 pcs.;
tomato paste - 2 tbsp;
vegetable oil - 1 tbsp;
salt/pepper - to taste.

Preparation

Saute the tomatoes. After getting rid of the skin, chop it into small pieces.
Fry onion in half rings. It should soften, but not get too browned. Overcooked onions can give an unpleasant taste to the gravy.
Place the tomatoes in the frying pan with the onions. Stir and keep the lid closed for a few minutes.
Season with paste and sprinkle with spices. Simmer for about 5-7 minutes until the tomatoes become soft and the whole mixture becomes more homogeneous.
After adding the cream, mix everything thoroughly until smooth, boil and simmer for a couple of minutes over low heat.
Turn off the heat and let the dish cool slightly. When serving, garnish with a sprig of parsley.

This option for preparing the sauce can be diversified by changing the proportions of ingredients or adding new ones. If you replace tomato paste with adjika, spicy notes will appear. If you add more cream, the gravy will be smoother. If the sauce turns out thick, it can be diluted with water by bringing to a boil and stirring constantly.

Creamy sour cream spaghetti sauce

Various sauces transform ordinary and familiar pasta into an original, delicious dish. The combination of ingredients may be different and depends on your imagination and ability to combine products. The most popular sauce for spaghetti is cream sauce, the main component of which, as the name suggests, is cream. What to do if you don’t have cream on hand, but want to make a delicious sauce? Cream can easily be replaced with sour cream. The taste of the dish will not be affected; the delicate creamy taste will remain, while a subtle sourness will be added. The classic recipe for sour cream sauce is extremely simple. Even a novice housewife can handle it.

Ingredients:

sour cream - 200 g;
butter - 1 tbsp. l.;
wheat flour - 1 tbsp;
salt/pepper - to taste.

Preparation

Let's start cooking by heating the pan and frying the flour. You don’t need to keep it for long; a light golden hue will be enough to give the dish a pleasant creamy color.
Cut the butter into small cubes and melt in a frying pan with flour.
Drain the sour cream, add the remaining ingredients, stir. 5 minutes will be enough to get a tasty and nutritious meal.
If desired, you can diversify the taste and add finely chopped herbs, tomatoes, and spices. All possible variations on the theme of classic sour cream sauce will allow you to enjoy a new taste of your favorite spaghetti every time.

Sour cream sauce with shallots

True gourmets will be delighted by preparing sour cream sauce with dry white wine and shallots.

Ingredients:

sour cream - 200 ml;
butter - 1 tbsp;
wheat flour - 1 tbsp;
salt/pepper - to taste.
dry white wine - 50 ml;
shallots - 100 g;
lemon juice - 10 ml;
greens - to taste.

Preparation

Finely chop the shallot and fry in a frying pan until golden brown.
Add flour, mix well so that there are no lumps.
Pour wine over everything, stir, simmer for 2-3 minutes.
When the mixture thickens, add the remaining ingredients.
The sauce is ready and can be served chilled.

How to Make Creamy Spaghetti Sauce

Preparing a creamy sauce does not take much time and does not require expensive and hard-to-find ingredients. Classic cream cheese sauce can be made savory by adding walnuts. This will not only diversify the taste, but also give the dish a pleasant nutty hue.

Ingredients:

cream - 200 ml;
hard cheese - 175 g;
garlic - 2 cloves;
walnuts - 50 g;
salt/pepper - to taste;
nutmeg - to taste.

How to make sauce

Fry walnuts in a frying pan and chop.
Finely grate the hard cheese so it melts faster.
Grind the garlic by passing it through a press.
Pour cream into a saucepan. Set to heat over medium heat.
Place all ingredients in cream and bring to a boil. Cook until the mixture becomes thick.
The gravy is ready. Best served slightly chilled.

Enjoy the taste of your favorite spaghetti with spicy nut sauce. Making creamy gravy does not require any special skills. It's quick and easy. The main thing is to take your time and cook everything over low heat, otherwise the dish may burn.

There are some tricks. If you want to prepare a gravy with a delicate creamy color, you must first fry the flour to the desired shade, and only then add oil. Don't be surprised if the gravy thickens as it cools. Reheating it before serving will return it to its original consistency. Experiment with gravy ingredients and delight your household with new flavors of your favorite dish.

Bon appetit!

The most famous sauces were created in the 17th, 18th and 19th centuries. Often the creation of gravy was attributed to representatives of the upper strata of society. They say that the world owes the invention of white milk sauce "Béchamel" to Louis de Béchamel, the son of the first collector of "The Arabian Nights", a diplomat and ethnographer of the late 17th century. Charles Marie Francois de Noitel. And yet, traditionally, gravies were named according to the components that determined their content. And the beautiful French name “Bechamel” sounds simple to us - milk sauce. It is the easiest to prepare; any novice housewife can handle it with a little attention and patience.

The traditional ingredients of this product are very simple - cold milk, white flour sauteed in butter and various spices. For example, it would be a good idea to put ground. Please note that the milk must be very cold (otherwise the sauce will turn out “slippery”), and the butter must be fresh and of high quality.

How to make milk sauce? The recipe is very simple: 5 tbsp. l. butter, 4 tbsp. flour, 1 liter of milk. Melt the butter over low heat, add flour and sauté (just fry) for 1-2 minutes. Pour in milk in a thin stream, always with continuous stirring, and add salt to taste. This is the basic recipe for this sauce. I must say, it turns out to be a lot, so it is better to proportionally reduce the mass of ingredients, of course, if you do not need to feed a whole company of guests. There is no need to prepare the milk sauce in advance - it loses its taste. When cooking, you can diversify the taste by adding crushed Indian nuts, raw yolks (into the ready-made, slightly cooled sauce), grated cheese, black pepper, and a drop of vinegar. There is complete freedom of creativity here - everything depends only on your taste.

For different dishes, milk sauce is prepared in different consistencies. The thick gravy can be used for stuffing; it can be added to cabbage and carrot cutlets. Medium thick sauce - for baking or just as a regular gravy for dishes. In the national Hungarian cuisine there is an absolutely irresistible dish with milk gravy. Add raw yolks, black pepper and salt to the main sauce, add boned fish, fried onions with mushrooms and whipped egg whites. Place all this on the rolled out dough, roll it up and bake.

This excellent addition can also be poured over lasagna or To do this, prepare the main milk sauce. Stuff the cannelloni, place them tightly in the frying pan and pour in the gravy, sprinkle with finely chopped parsley. You can cover with foil and bake in the oven. Sit down and relax. After 10-15 minutes, remove, remove the foil and sprinkle the dish with grated cheese. Bake until a nice crust forms. When baking lasagna, do not forget to pierce it in several places - this will make it juicier. This dish goes well with ground and Just pour white first, then red, then white again. Your dish will look very beautiful.

You can add black pepper, garlic and other hot seasonings to the milk sauce for meat. It turns out quite original.

The sweet milk sauce brings back memories of kindergarten. Remember, for afternoon tea they served a casserole topped with something elusively tasty. It was a milky sweet sauce. To prepare it, add sugar, vanillin, and 1-2 yolks to the main sauce to taste. If desired, you can add a little sweet condensed milk.

Milk gravy can be the main ingredient in the cake cream. Boil a very thick milk sauce, cool, add 1-2 yolks, mashed with sugar, and beaten egg white. Remove the butter from the refrigerator, let it “melt” at room temperature for 3-4 hours and gradually add the finished product to the butter, stirring continuously. Add sugar to taste, add vanilla, and if desired, a couple drops of rum, lemon or orange zest. Try, imagine and create! Bon appetit!

It's no secret that with a well-chosen and well-prepared sauce, almost all dishes become tastier. However, not all modern housewives agree to spend a lot of time and effort preparing gravy. They want to find a recipe that allows them to make a delicious sauce from available ingredients in a relatively short period of time. Such recipes exist. It is absolutely easy to prepare a completely universal and not too high-calorie sauce from milk, butter and flour. It belongs to classical cuisine and is considered the main sauce, that is, it can not only serve as gravy, but also be used to prepare other sauces and dishes. This sauce is universal: it can be used for baking or as a gravy for meat, fish, pasta, vegetables, and if prepared thick, it will become an excellent filling for donuts.

Cooking features

As already mentioned, the process of preparing milk sauce is not very difficult and does not take much time, but the housewife cannot do without knowing some of the subtleties.

The amount of flour used in the recipe depends on how thick you want the sauce to be. To make a thick sauce, you need to take a third of a glass of flour per glass of milk, that is, about 50–60 g. If you want to get a medium-thick sauce, then for two glasses of milk it is enough to take two tablespoons of flour, this is about 30–35 g. For use As a gravy, a liquid sauce is most often made, for which take a heaped tablespoon of flour (about 20 g) for two glasses of milk. The amount of butter usually matches the amount of flour used, that is, for a liquid sauce you need 20 g of butter, for a medium-thick sauce - 40 g, for a thick sauce - 60 g of butter.
To ensure that no lumps form in the sauce when preparing the sauce, the flour is initially calcined in a dry frying pan. This does not need to be done for long: as soon as the nutty aroma appears, remove the pan with flour from the heat. The cooled flour is transferred to a saucepan and proceed to the next stage of preparing the sauce.
Milk is added to the sauce in small parts, each time whisking the contents of the saucepan until a homogeneous mass without lumps is formed.
At the next stage, add butter cut into pieces. Once the butter has dissolved in the sauce, it is ready. However, even after this, you can add additional ingredients to it: herbs, seasonings, salt or sugar. In this case, you can cook the sauce a little longer.
Some recipes call for thickening the sauce not with flour, but with eggs or starch. In this case, the technology will be slightly different. If egg yolks are used, the sauce is heated in a water bath or very low heat, while trying not to bring it to a boil. If the recipe specifies starch, then add it to the hot sauce after dissolving it in cool water.
It is better not to use ingredients such as vinegar or lemon juice when preparing milk sauce, as the milk may curdle.

Milk sauce is most often used hot, pouring it over dishes before serving. For meat, the classic version of the sauce is most often used, for fish - sauce with garlic, for pasta - with cheese, and for desserts - sweet milk sauce.

Classic milk sauce recipe

wheat flour – 20–120 g;
butter – 20–120 g;
milk – 0.5 l;
nutmeg (optional) - on the tip of a knife;
salt or sugar - to taste;
greens (optional) - to taste.

Cooking method:

Sift the flour and pour into the pan. The amount of flour is determined based on how thick the sauce you want to make. Most often, a medium-thick sauce is made, which requires about 40 g of flour.
Place the frying pan with flour on the fire. Heat the flour, stirring, until a nutty smell appears.
Remove the pan from the heat, pour the flour into the saucepan and wait a couple of minutes until it cools.
Light a fire under the saucepan and start pouring milk into it in a thin stream, while whisking it.
Cut the butter into thin slices and place them in a saucepan with the sauce. Stir to help it dissolve faster.
Add salt or sugar, depending on what dish the sauce is being prepared for. If you do not plan to serve it with dessert, you can additionally add pepper and finely chopped or blended herbs. Nutmeg will add a pleasant aroma to the sauce.
When the sauce has thickened sufficiently and the added salt or sugar has dissolved, remove the saucepan from the heat.

After this, the sauce can be immediately used for its intended purpose or poured into a saucepan and placed on the table so that guests can pour it over the dishes served to them themselves.

Milk sauce with ginger and garlic for fish

flour – 20 g;
butter – 20 g;
milk – 0.25 l;
parsley – 20 g;
ginger root – 10 g;
garlic – 1 clove;
salt, pepper - to taste.

Cooking method:

Peel and grate the ginger root.
Pass the garlic through a press.
Finely chop the parsley with a knife.
Toast the flour until it acquires a nutty flavor. Remove from heat for a while.
Return the pan with flour to the stove. Add milk in small portions. Don't forget to whisk it so that there are no lumps. If you still cannot avoid their formation, strain the sauce through a sieve and return to the stove.
Add ginger, garlic, parsley, salt and pepper to the sauce. At the same time, put a piece of butter in it.
Continue heating the sauce until the butter has dissolved. All this time it needs to be stirred.

Milk sauce prepared according to the given recipe will be a good addition to fish dishes.

White sauce with onions and mushrooms

milk – 0.25 l;
flour – 40 g;
butter – 40 g;
onions – 100 g;
champignons – 100 g;
salt, spices - to taste.

Cooking method:

Peel and finely chop the onion.
Wash and dry the mushrooms with a napkin. Cut them into small cubes.
Melt the butter in a frying pan, add the onions and mushrooms and cook until the liquid released from the champignons has evaporated.
In a clean frying pan, heat the flour for a minute. Pour milk into it in a thin stream, constantly whisking it with a whisk.
Add mushrooms and onions to the sauce, stir.
Cook until the sauce thickens sufficiently.

This sauce goes especially well with meat and vegetables. It can be made with only mushrooms or only with onions. In this case, the amount of mushrooms or onions can be increased by one and a half to two times relative to the amount specified in the recipe.

Milk sauce with cheese

milk sauce prepared according to the classic recipe – 0.3 l;
hard cheese – 50 g;
butter – 20 g;
broth – 100 ml.

Cooking method:

Boil the broth and mix it with the sauce. Heat the resulting mixture over low heat.
Finely grate the cheese and add it to the sauce. Warm the sauce, stirring until the cheese has dissolved.
Remove the sauce from the stove, add a piece of softened butter to it, and beat with a blender.

This sauce goes well with potatoes, pasta, and vegetable casseroles, giving them a creamy, cheesy taste.

Sweet milk sauce

milk – 0.5 l;

flour – 30 g;
butter – 30 g;
sugar – 60 g;
vanillin - on the tip of a knife;
cinnamon (optional) - a pinch.

Cooking method:

Boil the milk and add sugar to it. Wait for it to dissolve. Cool to room temperature.
Fry the flour until caramel-colored and pour the milk into it in a thin stream, whisking it constantly.
Add vanilla, cinnamon and thinly sliced butter.
Continue heating the sauce, stirring until it reaches an even thick consistency. During this time the butter should completely melt.

This sauce can be poured over cheesecakes, pancakes or pancakes. If you want to use it as a filling, you need to use 4 times more flour and butter when cooking.

Milk sauce is a universal seasoning that can be served with side dishes, meat and fish dishes, and even desserts. It is prepared quickly and from available products. Even an inexperienced housewife can master the technology of making sauce.