Only the lazy did not joke about this provocative title of a new book from Belonika :) And the book, I tell you, is worth it! Today I propose to discuss it, at the same time I will share a couple of new recipes!

First I'll talk about the book, the recipes are below.
The design of the book is the same as that of the book - here is the same bright soft cover, which, if necessary, can be used as a bookmark, many summer photos on excellent paper, recipes (in the amount of 69, if I'm not mistaken, pieces) from Nicky and from chefs Europe on 160 pages.

Let's briefly go through the sections.
Pickles: lightly salted and pickled cucumbers, pickled cherry tomatoes and plums.

Marinades: pickled apricots, white, orange and red pickles from Arnal.

Vegetable snacks: caponata, Sun-dried tomatoes, eggplants and peppers and other joys.

Sauces for every taste: Provencal ketchup, salsa, apple mostarda and much more. I want everything at once, honestly))

Spicy confitures intrigue and beckon with their names - spicy pepper confiture, onion marmalade with nutmeg...

Seasonings are also from the "run and do" series - confit lemons, garlic butter, etc.

And what kind of jams and jams are there ... Only strawberry and orange are three options here! Kiwi jam with walnut, lingonberry jam with spices, pineapple jam with rosemary, sweet pepper jam with marjoram - well, how can you resist here?)) And that's not all, there are also options from pumpkin, plums, apricots, cherries, peaches, sweet cherries, quince, blueberries, tangerines, lemons, figs, tomatoes, eggplants, dried fruits!

The book is completed with recipes for drinks - mandarinello, nut tincture, berry liqueurs.

And compote? ©
... and compote!))

I liked the last book, but this one is even better! In my opinion, it contains more recipes available to a wide range of readers. Recipes are interesting, original and simple. And despite the fact that this is a book about preparations, a lot can really be prepared. all year round.
An excellent book, if you are considering whether to take it or not, drive your doubts away and buy it, the thing is worth it!

You will definitely enjoy this book if you:

1. Love books with quality food photos.
2. Prefer simple, tasty and interesting dishes.
3. Looking for proven recipes, incl. from chefs.
4. You are a fan of Belonika.

Okay, now for the recipes.
I send both recipes for the second season of FM, I will throw the sauce at the same time to Olya on FM "A cheerful couple: sweet paprika and eggplant!" , and confiture for Catalin on FM "Pear, Apple, Chocolate" .

Tomato sauce in the manner of satsebeli

Highly delicious sauce! Rich, spicy, spicy, with a heterogeneous texture... I left with a bang, I will have to prepare a new portion))

In season, you can make a sauce from fresh tomatoes, preferably plum-shaped ones. Approximately 3 kg of tomatoes should be cut into 2-4 parts and boiled over medium heat, stirring occasionally, bringing the volume to ~ 1 liter. Then rub through a sieve to get rid of skins and seeds. Out of season, you can use trade winds and canned chopped tomatoes. You can take 2 cans of chopped tomatoes and 200 ml of trade winds, or vice versa, 600 ml of trade winds and 1 can of chopped tomatoes.

Ingredients:

Passat and tomatoes in pieces 1 l,
white wine vinegar 4 tbsp,
sugar 3-4 tablespoons,
cilantro 1 bunch,
purple basil 1 bunch,
dill 1 bunch,
mint 0.5 bunch,
hot red pepper to taste
garlic 3-4 cloves
ground coriander 1 tbsp
ground black pepper,
salt 2 tsp

Cooking:

Remove the stems from the basil and dill, rinse the cilantro well.
Finely chop greens and garlic.
Finely chop the hot pepper.

Bring tomato puree bring to a boil, season with coriander, black pepper, salt, vinegar and sugar. Do not put all the sugar and vinegar at once, you may need less of them, for example, 3 tablespoons of vinegar was enough for me.
Pour spicy pepper, greens and garlic, mix, let warm up for a couple more minutes.

Pour into hot sterilized bottles, cap and let cool.
Can be kept for over a year.
I cooked with half the ingredients, two bottles came out and a little sauce remained for testing. It was not poured into sterile dishes, because. I didn’t plan to store it, we already ate it. We sell greens all year round, we have a small supply of trade winds, so you can prepare the sauce at any time.
To fresh cakes and meat - wonderful!

Well, now let's move on to the sweet.

Spicy Pear Confiture by Maddalena Ballo

This jam can also be prepared at any time of the year, especially if you do not have your own pear trees))

Nika writes that confiture is ideal for meat, especially boiled pork. I can’t agree with this, I personally didn’t taste good with meat, but I liked it with cheese. Yes, the confiture itself is quite good. And let Maddalena Ballo forgive me, but for the future I will exclude black and white pepper from the recipe (for my taste, black is rough here, and I just don’t like the aroma of white here) and leave only pink, doubling its amount. And I will reduce the amount of sugar to 300 grams, because it turns out very sweet.

Ingredients:

Pears 1 kg,
sugar 500 g,
pectin 10 g,
pink pepper 5 g,
black peppercorns 5 g,
white peppercorns 5 g,
juice of 0.5 lemon

Cooking:

Crush the pepper in a mortar rather coarsely. I visually liked it better with a whole pepper.
Peel the pears from the skin and core, cut into small pieces.
Thoroughly mix sugar with pectin.

Put pears in a wide-bottomed pan (or a bowl for jam), cover with sugar, add lemon juice. Stirring constantly, bring to a boil over high heat and cook for 5 minutes.
Remove from heat, add pepper and mix well.
Immediately pack in sterilized jars and roll up.

Thank you for your attention and have a nice week!

For those who lead or regularly read food blogs or sites, there is absolutely no need to explain who all these Jamie and Gordon, Nigel, Nika, Chadeika or Stalik are, and studying such recipes “from ...”, you immediately understand what to expect and what wave to tune into. Getting on the recipes of Nika Belotserkovskaya, I know that I will certainly see something quite simple there, sometimes intricate, but not overly, and in general very applicable “in everyday life”. Of course, I visit her site more often. But a website is one thing, and a book is another. And today, in my blog, there will be just the time for this very recipe “from ...”, and in addition - a review of the book by Nika Belotserkovskaya with the ingenious and memorable title “In the mouth all year round” (“Eksmo”).

By the way, I plan to continue to publish similar reviews of cookbooks, and even took a special title photo for this case, by which such reviews can be recognized.

Agree, the title of the book is really ingenious! After reading the name, you can be amazed, laugh, indignant or hang, but you will not remain indifferent - the name is catchy. Catchy, like the charismatic Nika herself, like her recipes.

Having skimmed through the book, I immediately realized what I would cook from it first of all - these would be confit tomatoes. I absolutely love baked tomatoes! It's easy, unpretentious, but cook pasta with such tomatoes once, and all questions and claims to excessive simplicity will disappear. This recipe will be waiting for you at the end of the publication.

The book “In the mouth all year round”

The book has a soft cover. I don't really like these, but I liked the fold on the cover, which not only shows the reader beautiful photo in a larger size, but also practical, because it can be used as a bookmark.

In the photographs of the book - a solid atmosphere of the cottage, and the recipes are concise and without unnecessary water.

Photos of dishes are diluted with photographs “from life”, which gives rise to a certain feeling of “I want to go there”, because it is sunny, warm, sometimes secluded, or not solitary, but certainly delicious.

All recipes are grouped into sections:
pickles
marinades
vegetable snacks
sauces
savory jams
seasonings
jams and preserves
the drinks
...and compote!

As you can see from the bookmarks, I have already chosen for myself a whole list of what I would like to cook, but first, of course, the promised confit tomatoes.

By the way, according to the recipe from Nicky's website, I cooked my limoncello, but at the link you will find 3 more citrus liquors - stock up, New Year not far away.

confit tomatoes

When I started to dry tomatoes on my own, I still didn’t know what they should be according to science - it was just too confusing then to look for and buy ready-made ones, and everything was right at hand: tomatoes, oven, desire. And my very first sun-dried tomatoes were almost like this: soft and tender, quite juicy.

They are wonderfully stored, filled with oil in a jar, and are delicious both just like that, in the form of a salad, and as a “put on bread” or add to a salad, add some ready meal or add to vegetable soup.

By original recipe rosemary and thyme are used, I replaced these two herbs with dried oregano.

Ingredients:

6 tomatoes
4 garlic cloves
1-2 bay leaves
dried oregano
a pinch of sugar and salt
black pepper
olive oil

Make a cross-shaped incision on the tomatoes and pour them with boiling water for 20-30 seconds, then remove the skin. Cut into 4 parts, scrape out the bones with juice.
Add all the spices to the tomatoes, crushed garlic right in the skin, a little olive oil and mix gently with your hands.
Arrange the tomatoes on a baking sheet or in a wide dish.
Nika offers 2 cooking options :
preheat the oven to the maximum (250 °), put the tomatoes, turn off the oven and open the door, leaving it to cool completely;
preheat the oven to 100-120 ° and simmer for 3-4 hours.
The first method is good for cooking in the evening - I threw it in and went to bed, and in the morning it's beauty. I cooked the second method, as I did it during the day.
Send the finished confit to clean jars, removing garlic, laurel and herbs (if twigs) and pour oil. Keep refrigerated.

PS: cooked from pink tomatoes.

Other books on similar topics:

See also other dictionaries:

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Russian Society of Tourists (ROT) Emblem of the ROT 1895 Membership: 2061 people (1903) Board: St. Petersburg (later Moscow) Official languages ​​... Wikipedia

Russian Society of Tourists (ROT) Emblem of the ROT 1895 Membership: 2061 people (1903) Board: St. Petersburg (later Moscow) Official languages ​​... Wikipedia

1. Wash the lemons very well and wipe dry.
2. Remove the zest with a vegetable peeler, cutting off only the yellow part, the white will give bitterness.
3. Pour the zest with alcohol, close the jar tightly. Leave at room temperature for 5-6 days, so that the alcohol completely draws out all the precious aromas. During this time, you need to periodically shake the jar.
4. Sylvia was very surprised by the question: the longer the better? Not better! A week is enough! Where did the “pickling” of this magical drink come from for years - I don’t know, but I also met such recipes. It doesn’t get better from this, on the contrary, it gains unnecessary tastes.
5. When the alcohol is infused, prepare the syrup: heat the water with sugar until dissolved over low heat. It is important not to boil! It should be a little hot, so that you can calmly, without burning yourself, put your finger there.
6. Filter the alcohol from the zest through a fine sieve or through gauze or a napkin.
7. Mix with chilled syrup - the liqueur will immediately become cloudy, as it should be. Wait a couple more days.
8. Everything - you can and should drink!
9. Limoncello is best stored in a cool, dark place. It should be served very cold - ideally in glasses frozen in the freezer. Or put a bottle in the freezer before the arrival of insatiable guests.
10. Do it immediately.