Recipes from A. Agafonov, head of the onion crop selection laboratory at VNIISSOK: salad from multi-tiered onions with egg, beet salad with multi-tiered onions, minced meat for pies from green multi-tiered onions
Recipes: green onion sauce, green onion salad with pickled cucumber, green onion salad with apples, green onion salad with egg, cottage cheese with green onions, pies, Greek onions, curdled milk sauce with onions, omelette with onions
Every country prepares its favorite pumpkin dishes on Halloween. For example, in Tunisia, a spicy pumpkin puree with olive oil and vinegar, garlic, caraway seeds and coriander is served for a snack. In Morocco, mashed potatoes are seasoned with honey and cinnamon and poured over chicken. In Italy, in Mantua, delicious tortellini is stuffed with pumpkin, and in Cremona, you can taste excellent pumpkin risotto. Turks deep-fry very thin slices of pumpkin and serve them with plain yogurt. They
Veselchak salad with beans. Fucking. Adjika. Tomatoes in a spicy sauce. Ten salad. Leek and sweet pepper snack
Regular consumption of products from root crops and oat root leaves contributes to the normal functioning of the human body, because they are rich in nutrients, vitamins, mineral salts, especially sugars - 2.5-3.0 % in the leaves and 13-15 % in roots, pectin substances, carotene ( leaves )
Some may wonder why I measure the gooseberry crop in liters of wine. The fact is that when there is a "harvesting", then we collect gooseberries in any free container ( buckets, baskets, cans ), and there is no time to weigh and write down ( at the same time we salt cucumbers, pickle tomatoes , fry zucchini, collect and process mushrooms, etc. ) But in the processing of gooseberries with such an intensive work of the "apartment mini - cannery" it is necessary
Cinnamon berries (irgi) are tasty and healthy, especially children love them. But if you have enough irgi plants in your garden, then you can make delicious preparations for the winter. Here are some recipes
Honeysuckle fruits are consumed fresh, but many tasty preparations are made from them. In order for the berries to retain their useful qualities, they must be cooked correctly
The first years of fruiting my quince, I just cooked aromatic classic jam from the harvest, with slices in thick syrup - or soft mass for a pie, But then I began to cook "live" quince. I'll tell you how
Warming low-alcohol drinks for holidays and weekdaysRecently, in the cold winter months, I began to abandon homemade red dry wine and began to cook mulled wine according to different recipes. There is another well-known warming drink that belongs to the flavored group and has a pleasant taste - punch
Brussels sprouts, according to the Belgians, must be able to cook. They take only bright green cats - no yellowness. Wash and make cruciform incisions at the base. Boil in salted water for 5 minutes and immediately discard in a colander
July is the top of summer, pleasing us with an abundance of berries, and, surprisingly, all at once: the strawberries have not yet been eaten, and the raspberries are abundantly strewn with branches and are not going to end. Here, long and bunches of red currants have ripened, and the black does not lag behind it - sweet, shiny, and just asks for a mouthful. The green gooseberry is already - it's time to cook the royal jam, a little more - and it will turn red, our northern grapes, as it ha
Last year we had a very good harvest of fruits and berries, and for the first time I decided to make marmalade myself. She took out books on canning, read them, and got to work. Good marmalade came out only on the third try. It turned out that there are many subtleties in the preparation of high-quality marmalade. That's what I want to share with the readers of the magazine
Almost all parts of Jerusalem artichoke are used for food. Here are some interesting and simple recipes: Jerusalem artichoke salads, green cabbage soup, sea bass soup with Jerusalem artichoke, omelet and Jerusalem artichoke casserole, compote broth and Jerusalem artichoke kvass
Every spring, Japanese quince blooms with amazingly beautiful, bright red flowers. Fresh fruit is impossible to eat - too hard and too sour. But they make amazing blanks. Let's talk about them
Today we have recipes from an experienced summer resident Lyubov Dmitrievna BobrovskayaThe charm of the first greenI love preparing spring salads. In early spring, when we all miss the real fresh greenery that has grown under the sun, it is pleasant to come to your garden, where the snow has recently melted
Spicy and tasty. Recipes from Lyudmila Vasilievna RybkinaPumpkin puree soup with gingerOnce in one house I was treated to pumpkin soup. I didn't immediately understand what I was eating, as the taste of the soup was unusual. I guess I didn't even appreciate this soup
Interesting and tasty preparations from experienced gardeners. Recipes from Svetlana Aleksandrovna Shlyakhtina. Exotic salads with garden and wild herbs. Most often, salads are prepared from vegetables - raw, boiled, stewed, stewed. But for their preparation, you can also use cereals, boiled legumes, cheese, feta cheese, cottage cheese, eggs
Interesting and tasty preparations from experienced gardeners Recipes from Olga Vyacheslavovna RubtsovaPickled peppers3 kg of sweet peppers (I try to choose a multi-colored pepper for harvesting - then it looks very nice in a jar) - peel and cut lengthwise into four parts; 9-10 cloves of garlic per 0
Recipes from Galina Valentinovna SkachkoTomatoes are sweetThis winter preparation is so tasty that guests usually not only eat all the sweet tomatoes, but also drink the filling with appetite. So, fill a three-liter jar with ripe tomatoes and put one Bulgarian pepper
Time is running out and the time for apple processing is approaching. There are countless recipes for various gourmet apple preparations, but I want to share my "branded" recipes with the readers. In fairness, I note that some recipes were not completely invented by me, but reworked on the basis of technologies previously used in Russia, but now somehow forgotten
This root vegetable is not very suitable for cooking hot dishes, although its leaves, which are very rich in carotene and other valuable substances, are used as a vitamin supplement for preparing green cabbage soup. Connoisseurs of green products use both root crops and tender leaves in radishes. In the spring they are added to soup and salad. Most often it is used as an appetizer, because radishes are an excellent base for delicious spring salads. It is also good for making sandwiches and
We offer a selection of original recipes for very tasty dishes for the holiday. We have specially prepared simple recipes that, we hope, our male readers will be able to master
The use of amaranth in cooking - useful and tasty recipes from amaranth. What leaves, seeds are suitable for. Salads, soup dressings, porridge, amaranth flour
Some interesting recipes from "black carrots": fried scorzonera, scorzonera salad, scorzonera soup, scrambled eggs and casserole with scorzonera
Properly cooked sweet rice will leave no one indifferent. In every state of India, the word "halva" means its own dish, which often has nothing in common with others. Suji halawa is a Bengali dish. It is prepared for holidays and family celebrations. Both adults and children like “Prosto Miracle” sweets. They can be stored in the refrigerator in an airtight container for up to 4 days
Our family always cooked well, made a lot of preparations for the winter and loved to treat guests. This tradition has been passed down from generation to generation. I started collecting recipes a long time ago, I take them from my friends, I copy from books and magazines. First, I cook and try. I write down what I liked in my "golden book", it is more than 50 years old
Leaves, stems and bulbs of wild garlic are used for food, and the variety of dishes with wild garlic is literally amazing. Here are just a few recipes with wild garlic: salads, soups, casserole, cabbage rolls and ashy-sorpa (Kazakh dish with lamb)
If gardeners have a large volume of unused berries, then it is quite possible to make homemade wines from them, and various - dessert, semi-sweet, dry - depending on the tastes and preferences of the manufacturers. And if you also take into account that the drinks currently available on the sale, affordable, are far from natural, then, of course, it makes sense to prepare your own natural wines instead of shoveling your crops into compost pits, especially in good years
Korean zucchini. Green tomatoes with garlic. Veselchak salad from beans. Blackcurrant jelly. Unripe gooseberry seasoning. Pickled arrows of garlic. Apple jam. Pickled vegetables. Pepper with honey. Adjika
These canned cucumbers are delicious. So, for one three-liter jar, you will need about 1.8 kg of cucumbers - medium-sized (not pickles). Cucumbers must be thoroughly washed, stale ones - soaked for 6-8 hours
I want to acquaint the reader with two types of homemade wine - dry apple wine, which can be easily turned into semi-sweet, depending on the wishes of the consumer, and berry tincture
Marinating - not all housewives succeed. For some reason, pickled cucumbers do not like to stand and explode, and the hostesses blame both the cucumbers themselves for this (there is an opinion that salad cucumbers explode) and salt
For caviar you need: 1 kg of zucchini, 1 kg of red tomatoes, 0.5 kg of sweet red pepper, 0.5 kg of carrots, 0.5 kg of onions, 1 glass of sunflower oil, 1 tbsp. a spoonful of salt, 0.5 cups of sugar, 1 tbsp. a spoonful of vinegar at the end of cooking
Here's how I cook it: I cut the pumpkin into cubes, fry it in vegetable oil, put it in a bowl, there is a layer of chopped raw leek on top, then another plentiful layer of carrots chopped on a coarse grater
Usually they make vinaigrette from beets, boil borscht, various salads, and I also make kvass from it. Nutritionists say that beet kvass stabilizes blood pressure, therefore it is recommended, first of all, for hypertensive patients
Leek is indispensable for decorating dishes before serving on the festive table. But it is best used fresh in salads. An example is the salad I make during the Nativity Fast. My family called it "Christmas Eve"
Raw onion salad is very useful: 1 medium-sized onion, large apple or pickled cucumber, lemon juice to taste, 3 tablespoons of vegetable oil or 5 tablespoons of sour cream, 1/2 teaspoon of mustard
If you turn your gaze to national culinary books, then there are many leek dishes. I suggest some easy recipes with leeks: Stewed Leeks, Turkish Leeks, Potato Leek Soup
Serves 4: 500 g green beans, salt, 2 eggs, 3 tbsp. l. white wine vinegar, pepper, 1 pinch of ground ginger, 2 tbsp. l. sugar, 6 tbsp. tablespoons of olive oil, 125 g of shallot, 1/2 tsp. cayenne pepper, 1 head of lettuce, 2 sprigs of parsley