TODAY IS THE MOST UNUSUAL SAUCES OF APPLE, PEACH, APRICOT, STRAWBERRY.
Take it to the piggy bank!
This spicy seasoning has an unusual taste thanks to apples. It is perfect not only for meat, but also for rice, pasta, buckwheat.
On 2 kg of sour apples (you can take immature) -by 100 g horseradish and garlic, 2,5 Art. tablespoons 9% vinegar, salt and sugar to taste.
Grind apples, horseradish and garlic in a blender. Add vinegar, salt, sugar. Put on a slow fire and gradually heat. Stir so as not to burn. In 5-7 min the seasoning is ready. Transfer to clean jars, cool and store in the refrigerator.
You can change the amount of horseradish and garlic to your liking.
For 4 sour apples (for example, Antonovka variety) - 4 tbsp. tablespoons of dry mustard, 2 teaspoons of salt, 4 tbsp. tablespoons of sugar, 100 ml of 6% apple cider vinegar, 100 ml of water, 4 peas of allspice.
Bake the apples in the oven (you can in the microwave) until soft, then wipe through a sieve.
While apples are baking, heat water, dissolve salt, sugar in it, add
pepper. Bring to a boil, remove from heat and add vinegar. Leave on 1-1,5h. The marinade should be infused. Then heat again and pour hot mustard powder, stir. Add applesauce. Cool and clean for a day in the refrigerator. Mustard is ready. It can be traditionally spread on bread, seasoned meat.
You can store in the refrigerator or basement.
APPLE Sauce with Dried Apricots
It turns out to be very unusual, guests will probably not be able to guess what it is made of. You can serve with meat. With a barbecue will be enchanting.
For 2 apples (sour, you can take unripe or Antonovka) - 100 g of dried apricots or dried apricots from their trees, 1 onion, 4 sprigs, 1-2 st. tablespoons of 6% apple cider vinegar, 1-2 tbsp. tablespoons of sunflower oil, 1 tbsp. teaspoon of sugar, 1/3 teaspoon of salt (or to taste), 1 bay leaf, hot red pepper on the tip of a knife (or more to your taste), 0,5 teaspoon of freshly grated ginger (but you can also take dry powder).
Cut dried apricots into small pieces and pour boiling water. Leave for half an hour. Meanwhile, cut the onion in half rings and fry in oil. Add peeled apples and diced apples to it. After a couple of minutes - dried apricots with some water from it (about 0,5 cups), sugar, bay leaf, ginger, pepper and vinegar. Stew everything, stirring, for about 20 minutes. Salt, taste.
The sauce is ready. Cool and then add finely chopped cilantro. Leave the sauce to infuse overnight or for a day.
SPICY BEET APPET AND HORPLEEN APPLE
Lay the beets and apples (sliced in thin slices) in layers, pouring layers with grated horseradish. You can put a horseradish leaf on top.
Cook the brine. For 1 liter of water - 2 tbsp. tablespoons of salt, dissolve, cool and fill in jars.
Leave in a warm place to roam. When the active fermentation is over, close the plastic lids and put in a cool place (for example, in the basement) to "ripen" for at least 1,5-2 months. Then the beets and apples will get a real taste, for which you will love this appetizer.
STRAWBERRY CHILE SAUCE
If you have growing repair varieties of garden strawberries, such as Evi-2 or Moscow delicacy, then in August you can try this recipe.
For 100 g of fresh strawberries - an average bunch of cilantro, 1 small hot pepper, 1 clove of garlic, 3 tbsp. tablespoons of lemon juice, 2 tbsp. tablespoons of soy sauce, 0,5 teaspoons of strawberry jam, freshly ground pepper to taste.
Grind strawberries peeled from the stalks in a blender. Add soy sauce, lemon juice, ground pepper and jam.
Peel hot seeds from seeds and grind in a blender along with cilantro and garlic. Add to the strawberries.
The sauce has an original taste. You can add to meat, poultry, smear on bread or even season salad.
In Italy, a similar sauce (made from fruit with wine and mustard) is called bridard. There it is served with cheese, along with wine, sometimes with meat.
For 600 g of peaches - 100 g of sugar, 500 ml of dry white wine, 1 teaspoon of mustard, grated fresh ginger (you can take dry).
Immerse peaches in boiling water for 20-30 seconds, then immediately in cold and remove the skin. Cut into small pieces by removing the seeds. Sprinkle with sugar and set on fire. Pour in the wine. Cook for about 1 hour, stirring occasionally. The sauce should thicken. Then add mustard and ginger and cook for another 10-15 minutes. Try it, if necessary, add what you want - mustard or ginger.
Grind the slices with a submersible blender (not everything can be, part of the whole slices of peach can be left for originality and taste). Cool and leave in the refrigerator for a day or two. The taste will be richer.
ADJIKA OF PEACH
For 0,5 kg of peaches - 2 kg of tomatoes, 0,5 kg of sweet pepper, 1 head of garlic, 1 hot pepper, 1 tbsp. tablespoon of salt, 1 cup sugar, 100 ml of vegetable oil, 2 tbsp. tablespoons of 9% vinegar.
Peel the peaches as in the previous recipe. Grind all ingredients in a blender. Pour into a saucepan and cook until thickened. Add salt, sugar, butter and let it boil for another 10-15 min. Pour in the vinegar, let it boil, turn off the heat, immediately pour into sterilized jars and cork.
© Author: I. MAISTROVA
NOTE: PASTA KABACHOKOVO-FRUIT
Drying fruits and vegetables is a great way to preserve vitamins for the winter. Today is an unusual combination of fruits and vegetables. Namely - fruit and berry fruit candy with the addition of zucchini. It makes the mass more dense, and therefore suitable for drying in the form of thin layers. Increases the volume (some housewives mix zucchini just with juice, but carried berries). And it also adds vitamins, of course.
PREPARATION OF ZABELS
If the zucchini is young, then do not cut the skin. More mature ones are best removed. Grate zucchini on a medium grater and squeeze out excess juice.
You can use any berries. Experiment! Grind them in a blender, mix with zucchini. You can add sugar to taste (but keep in mind that after drying, the moisture will go away, which means that the final product will become sweeter). Instead of sugar, try adding sweet fruits (banana, dates). Nuts, sunflower, flax and sesame seeds perfectly diversify the taste.
Combinations are all kinds. It’s good to add an apple to the pastille, it also adds density to the mass. Very tasty - an apple with a banana, an apple with cherries, plums, currants, gooseberries, raspberries, strawberries, aronia, and irga.
WHAT TO DO WITH STONES
This wonderful product can also be prepared from fruits and berries with “seeds”, which you don’t want to break your teeth by eating marshmallows. For example, from sea buckthorn, raspberries, strawberries, hawthorn. They are rubbed through a sieve or squeezed juice. And zucchini helps make a quite thick mass of juice that is easy to dry. Moreover, the larger the zucchini, the faster the pastille dries, and the smaller it is, the more sticky it becomes.
The finished mass is placed in a thin layer on the pallets of the dryer and dried. It takes about 12 hours (see recommendations and check the state of the pastille during cooking, the thinner the layer, the faster it dries).
Finished pastilles can be rolled up and cut into pieces. And you can not fold and just chop. Try to cut out figures - bears, horses (for example, using stencils for curly cookies). This marshmallow will delight children very much.
Store the marshmallow in clean glass jars with lids or in tightly closed plastic bags.
FRUIT SAUCES - RECIPES ON VIDEO
© Author: N. RUNIKIMA
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