Billet recipes

I want to offer you a very tasty salad for the winter. There is a salad "Ten", but mine is a little different. Come, see. It is very tasty and quickly prepared.

Today I would like to tell You how to prepare for the winter delicious crunchy cucumbers, blanched in vinegar (without sterilization). The original recipe, and the marinade not need to cook: just enough to blanch the cucumbers in vinegar, add in a jar ingredients for marinade and pour boiling water. Watch my video and preservative along with me!

By happy coincidence, I became the owner of 2 l of blood of swine. Large intestine was not, and slim for such sausage is not good, torn. So I decided to roll up in banks. Yet, you see, before winter you will live. If it was just a sausage, it would have been dead by the evening... with my Gypsies! Invited to the tasting! Suddenly someone lucky like me...

We all know eggplant caviar, zucchini, and this is from red pepper, the national Serbian cuisine. Since I lived in Montenegro for a long time and know the true taste of Ivar, my recipe can be trusted for it is fully consistent with. It can be spread on bread, use as an appetizer and as a sauce for side dishes. I don't know a single person who wouldn't like it.

Gave a buddy named Andrew, after I have one pug two cans shanachie... So in our family salad caught on under the name "Andrey".

Greek traditional jam. bergamot. Incredibly flavorful and delicious. Let me remind you that the bergamot is not only a sort of pear, but a hybrid citrusovye fruit obtained by crossing orange and citron. In some regions of Italy prepared with bergamot marmalade, Greece - delicious jam!

There are things that produce a revolution in consciousness, and this recipe for sauerkraut without salt, changed my idea about this dish. This recipe is Paul Bragg took the people of the Mediterranean, and in 90 and 100 years old looked much younger, was strong and healthy. We now have in the family every day on the table the cabbage. These are the words of the Field, Bragg, "the Salt of health – sauerkraut without salt"!

Sweet and sour ketchup are homemade. Has a great taste with a fruity acidity that emphasizes and complements the taste of meat dishes.

Chokeberry our family is very respected. Cook the jam, freeze, make a tincture. But most of all enjoy the tasty, healthy candied Aronia berries, which are coming in pastries and fragrant teas (most importantly, take up little space for storage)

Tkemali - Georgian condiment, which is served with meat, add in soups. It can be served with sausages, to fish. Very tasty, flavorful and healthy salad!

Dear cooks, now it's already autumn, but when it was summer in full swing, all hostesses are preparing food for winter! A lot of the ways of preserving berries currants... I Want to share the way in which for many years used in our family. Such a blank we call "alive jam" although in fact it is not cooked, thus preserving the maximum vitamins! Come visit and maybe our way will seem interesting for next year!

Don't know what to call it. It's the seasoning, and a separate dish. Everyone will be able to cook and be creative. No particular proportions, you can cook to your liking. Here is the approximate proportion of.

Recently tried the candied pomelo, decided to cook itself. The result exceeded my expectations! Lovers of dried fruits and candied fruits - welcome!

Dear cooks! Tracking a long time recipes, published on the website, I came to the conclusion that almost all cooks love to use in their dishes spicy! And of course, most of these spices are purchased... Often, when you buy, you may encounter either with the high price of spices, or low quality... today I Want to share with you how we do house one of the most popular of spices - Imereti saffron. At home we simply called "saffron", but in fact real saffron is derived from other plants! How homemade "saffron" fragrant purchase, words cannot Express! And to do it at home not working. The scope of this spice is very extensive: drinks, meat, fish, vegetables and cakes sweet and not sweet! Look! Read! Take note. PS Wanted this information to be published in journals or useful advice, but came to the conclusion that the diaries and tips are not so popular among the visitors of the website, how popular the directory recipes... And hopefully more people learned how easy to cook this spice!

"Tursha" - a mysterious name, but in essence it's just pickled vegetables... but so delicious!!! Somewhere I read that "turshu" in the Turkic languages means simply "pickle". The recipe, of course, not "for today", but I really want to share it in advance - you know, as usual with preservation happen - the recipes are published when it is too late to preserve have to save up for next year... This recipe was told by my friend (a professional cook) her colleague from the Kuban. As our Dnepropetrovsk "pretty close" and "all know each other", then this recipe came to me... Someone said to me that Tatar nationality "dabbles" in this dish...

Again I come to you with seasoning and garlic again))) But what a wonderful seasoning it! Residents of Georgia surely know the famous Svanetian salt. I do not claim the authenticity of the recipe, especially the claim that he is kept in strict secret, and even in Georgia buy a real Svanetian salt is not easy. The recipe was found online and added my own.

Here parents are in the country the berries are grown newfangled. Call Canberra. Ripened only now, in October. And then, almost tasteless. Read - jam needs to be boiled out of it. Yes, recipes are strange, which is only the Board to add the cherry sheet in October! Decided to look on gourmet websites - there is generally offer berries to push during meshaniya spoon. Or blender, I advise you to use. Jam reluctance - you want whole berries. Different methods tried - really liked this one.

Accidentally stumbled upon this recipe online and couldn't pass by, the benefit of now draining the sea and I love to experiment. Compared with sun-dried tomatoes, plums are cooked much faster, and the taste, perhaps, win. For the recipe thank the author - Valery Yatsenko.