Sweet potato muffins.

Gwyneth Paltrow's sweet potato muffins | Healthy Recipes - Red Online
Ingredients
1 large sweet potato
125 ml extra virgin olive oil
125 ml unsweetened almond milk
175 ml good-quality maple syrup or xylitol, plus 2 extra tablespoons for brushing the muffins
1 tsp pure vanilla extract
270 g gluten-free flour (if the flour doesn’t include xanthan um, add 1 tsp)
2 tsp baking powder
2 tsp baking soda
1½ tbsp chinese five-spice
½ tsp fine sea salt

Method
Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork.
Whisk the olive oil, almond milk, maple syrup or xylitol, and vanilla into the sweet potato.
In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt.
Fold the dry ingredients into the wet ingredients.
Line a 12 hole muffin tin with paper cases and evenly distribute the muffin batter among them.
Bake for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last five minutes of baking.
Let the muffins cool before serving.

OR:
Ingredients
Serves: 12
2 eggs, beaten
200g caster sugar
225g cooked sweet potato, mashed
120ml olive oil
80ml water
200g plain flour
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
75g chopped pecans

Method
Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 180 C / Gas mark 4.
Grease a muffin tin or line with paper muffin cases.
In a large bowl, mix eggs, sugar, sweet potato, oil and water.
Combine flour, cinnamon, bicarbonate of soda, baking powder and salt.
Add the dry ingredients to the wet ingredients along with the nuts. Fold gently until just moistened.
Fill muffin cups 3/4 full.
Bake in the preheated oven for 20-25 minutes or until muffins test done.
Do not overbake.
Cool on wire rack.

Sweet potato muffins.

Sweet potato , Chili, Seed & Cheese Muffins | Bread Recipes | Jamie Oliver

Ingredients
olive oil
600g sweet potatoes or ½ a butternut squash
4 spring onions
1-2 fresh red chillies
6 large free-range eggs
3 tablespoons cottage cheese
250g wholemeal self-raising flour
50g Parmesan cheese
1tablespoon sunflower seeds
1tablespoon poppy seeds

Preheat the oven to 180°C/350°F/gas 4.
Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.
Peel the sweet potatoes or squash and coarsely grate into a large bowl.
Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.
Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper.
Mix until nicely combined.

Evenly divide the muffin mixture between the cases.
Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.
Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it’ll be a bit quicker – check after 35 minutes), or until golden and set.

These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days.
Enjoy 2 muffins per portion.

More:
Gluten A Go Go - Gluten-Free: Sweet Potato Muffins & Jamie Oliver

Огурцы малосольные.

- Огурец сферический в вакууме: space_of_spice
Состав для засолки достаточно стабилен:
это чеснок, укроп, хрен и примкнувшие к ним черный и жгучий стручковый перец и свежие листья в наборе из листьев черной смородины, вишни и дуба.
Как видим, список пряностей для соленых огурцов значительно более короткий и не допускает «вольностей», как в случае с маринадами.

25 г или 5 долек чеснока
33 г или 3 зрелых стебля с листьями или 3 средних зонтика укропа
23 г или 10 см молодого корня хрена
2 г или 1/2 ч.л. черного перца
6 г или 1 стручок жгучего перца
3 г или 12 шт. лаврового листа
8 г или 10-12 шт разных свежих листьев

Смесь с максимальным числом компонентов, например такая:
50г чеснока
20 г укропа
22,5г хрена
0,97г черного перца
3,6г свежие листья смородины
1,25г лаврового листа
10г стручкового перца жгучего
3г горчицы
0,37г гвоздики
1,50г кориандра
0,10г тмина
0,10г можжевельника
Объединяет в себе все признаки засолочного «букета» и в то же время все пряности «классического» классического маринада. Симбиоз ароматов, на мой вкус, дискусионный, но тем не менее это наиболее часто встречающаяся концепция.


Минимальное число компонентов в смесях представлено разнообразно: одними свежими пряностями, только «классикой», или их смесями, например:
№1
60 г чеснока
25 г укропа
325 г красной смородины

№2
20г чеснок
7,5 г укропа
0,27 г перца душистого

№3
0,63г черного перца
0,67г перца душистого
0,7г гвоздики

Из фантазийных рецептов мне показались достойными упоминания рецепт с необычным ингредиентом – молодыми веточками сосны.
«Огурцы с хвойным ароматом»
1,5 л яблочного сока
60г сахара
60г соли
Веточки сосны молодые светло-зеленые кончики веточек, длиной до 7-10 см 2-3 шт

Ну и еще парочка сочетаний на разные вкусы:
«имбирь и карри»:
200г корень имбиря (свежий)
2 пучка кинзы
4 шт. перец чили
30г семена кориандра
1 ст. ложка приправа карри

«с лимонным хреном»
200г хрен корень
5 шт. мелисса
2 шт. лимон (цедра)

Этот рецепт и без огурцов хорош для собственно хрена.

Напоминаю, все расчеты на 3л банку.

Малосольные огурцы: три быстрых рецепта и хитрости приготовления | Продукты и напитки | Кухня | Аргументы и Факты

Baby Broccoli Frittata with Feta.

Baby Broccoli Frittata with Feta | Naturally Ella
Baby Broccoli Frittata with Feta

Serves: 2 to 3
1 tablespoon olive oil
½ cup thinly sliced red onion
4 to 5 stalks baby broccoli, ends trimmed
6 large eggs
⅓ cup whole milk
½ teaspoon black pepper
¼ teaspoon salt
½ ounce crumbled feta
Preheat oven to 220˚C.
Heat an 8" oven-safe skillet over medium, add ½ tablespoon olive oil followed by the onions.
Cook the onions, stirring often, until tender and beginning to brown, 6 to 8 minutes.
Remove and set aside.

Add the remaining ½ tablespoon olive oil to the pan.
Place the baby broccoli spears into the pan and cook until the green brightens and the ends are browning, turning occasionally, 4 to 5 minutes.
Remove from pan.
Whisk together the eggs, milk, black pepper, and salt.
Pour into the pan and cook for roughly 5 minutes, just long enough for the bottom to set.
Lay the cooked baby broccoli on top of the eggs then sprinkle with onions and feta.
Transfer pan to the oven and bake until the frittata has puffed and top is beginning to brown, 15 to 18 minutes.

Warm Pumpkin Pudding Cakes.

Warm Pumpkin Pudding s with Crème Anglaise | The Bojon Gourmet
Warm Pumpkin Pudding Cakes with Crème Anglaise
Adapted heavily from The Arrows Cookbook
If you wish to make your own squash puree (though canned pumpkin should work just fine), halve a small winter squash (hubbard, kabocha and butternut are my favorites) leaving in the seeds and strings.
- Place the squash halves cut-side-down on an oiled, rimmed baking sheet, and bake in a 200ºC oven until bronzed, tender, and beginning to collapse, about 45 minutes.
Let cool, then scrape out and discard the seeds and strings.
Scoop the flesh into a food processor and puree smooth.
Extra squash puree can be stirred into oatmeal or polenta, or turned into Pumpkin Cinnamon Buns or Pumpkin Ice Cream.

For best results, have all ingredients at room temperature, which ensures that the batter will emulsify and bake up light and fluffy.
Both the cakes and the crème anglaise can be made up to 2 days in advance; reheat in at 175ºC oven for 15 minutes.
I like a rich crème anglaise, as shown here, but it can be made with all half and half or whole milk for a lighter version.
If you lack ramekins, you can bake the cakes in disposable foil cups or muffin cups.
Makes 4 cakes
Crème Anglaise:
1/2 cup heavy cream
1/2 cup half and half
1/3 plump vanilla bean, split lengthwise and scraped
2 egg yolks
pinch salt
3 tablespoons granulated sugar
The cakes:
3 tablespoons unsalted butter (plus extra for the ramekins) at room temperature
1/4 cup unrefined sugar (such as Alter Eco’s muscobado sugar), or brown sugar
3 tablespoons granulated sugar
1 large egg, at room temperature
1/2 cup squash puree, at room temperature (homemade, see above, or canned)
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/3 cup whole spelt (or whole wheat pastry) flour
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
pinch allspice
powdered sugar, for dusting the cakes
Make the Crème Anglaise:
In a small, heavy-bottomed saucepan, combine the dairy and the vanilla pod and scrapings.
Warm over medium heat, swirling occasionally, until steamy and bubbles form around the edges.
Remove from the heat, cover, and let steep 15-30 minutes.
In a medium bowl, combine the egg yolks, salt and sugar.
Whisk until pale and thick, 2 minutes.
Slowly pour in the warm dairy, whisking constantly, then return the mixture to the pot.
Place over low heat and cook, stirring constantly with a heat-proof silicone spatula, until the mixture thickens to the texture of cold, heavy cream, and/or registers 79ºC on an instant read thermometer, about 5 minutes. Immediately strain the mixture through a fine-mesh sieve and into a metal bowl.
Place the bowl in an ice bath, and stir occasionally until cold.
Pour the sauce into an airtight container and refrigerate until thoroughly chilled.
The crème anglaise will keep for up to 3 days.
Make the cakes:
Position a rack in the center of the oven and preheat to 175ºC.
Coat four 4-ounce ramekins with butter and dust with flour, knocking out the excess.
Place the ramekins in an square baking pan.
Bring a kettle of water to a boil.
Combine the butter and sugars in a stand mixer fitted with the paddle attachment and beat on medium speed until lightened in color, scraping the mixer and paddle once or twice.
Add the egg, and beat on medium until smooth and light, about 2 minutes.
Meanwhile, sift together the flours, baking powder, salt and spices into a medium bowl.
Add half the dry ingredients to the butter mixture and mix until just combined.
Add the squash puree and vanilla and mix until combined.
Add the rest of the dry ingredients and mix until just combined.
Remove the bowl from the mixer and fold a few times with a rubber spatula to make sure the mixture is evenly combined.
Divide the mixture among the ramekins, filling them 2/3 of the way (a spring-loaded ice cream scoop works well for this).
Pour boiling water halfway up the sides of the ramekins, and cover the pan with foil, leaving a little room over top for the cakes to rise.
Carefully transfer the cakes to the oven.
Bake the cakes until they are puffed and pulling away from the sides of the ramekins, and a toothpick inserted in the center of one comes out clean with a few moist crumbs, 35-45 minutes.
Remove the ramekins from the water bath and let the cakes cool for at least 15 minutes (they are still cooking from residual heat).
To serve, run a thin knife around the edges of the cakes and turn out onto plates or shallow bowls.
Dust with powdered sugar, and pour a puddle of crème anglaise around each cake.

More: baked pumpkin and sour cream puddings | smitten kitchen

Kabocha Pumpkin Buttermilk Pie.

Kabocha Pumpkin Buttermilk Pie with a Crème Fraîche Swirl {Gluten-Free} | The Bojon Gourmet
For the pie:
1 (9″) par-baked pie crust (my favorite is this Flaky All-Butter Gluten-Free Pie Dough made with the buttermilk variation)
1 1/2 cups (350 grams) kabocha squash puree
3/4 cup (110 grams) maple sugar
seeds from 1 vanilla bean
2 tablespoons (15 grams) sweet white rice flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/2 teaspoon fine sea salt

2 large eggs
2 large egg yolks
1 teaspoon packed finely grated fresh ginger
1/2 cup (115 grams) crème fraîche or sour cream, plus 2 more tablespoons for swirling on top
1 1/4 cups (10 ounces / 285 grams) well-shaken buttermilk
Prepare things:
Position a rack in the lower third of the oven and preheat to 163ºC.
Place the par-baked pie shell on a rimmed baking sheet optionally lined with parchment paper for easy clean-up.
When you’re nearly finished making the filling, heat the pie shell in the oven for 5-10 minutes to get it really hot; this helps keep the dough crisp in the face of wet filling.

Meanwhile, drain the kabocha squash puree by spreading it into a 6.35 millimetres thick layer on top of four paper towels.
Top with four more paper towels and let stand 15 minutes; excess moisture will drain out of the squash.

Make the filling:
Place the maple sugar and vanilla bean seeds in a large bowl and rub the vanilla seeds into the sugar.
Whisk in the flour, cinnamon, nutmeg, allspice, and salt.
Whisk in the eggs and yolks until smooth.
Peel the top layer of paper towels off of the kabocha puree, then lift up the bottom layers and let the puree peel off and into the bowl.
Whisk in the kabocha puree until smooth.
Whisk in the grated ginger and crème fraîche, and lastly the buttermilk. Whisk smooth, then strain through a fine-mesh sieve and into a bowl or measuring cup, pressing on the solids to extract all the good stuff.

Pour the filling into the hot pie crust.
Dollop small dots of crème fraîche gently all over the top of the filling, placing it carefully so that it floats.
Run a chopstick or skewer through the topping to swirl the crème fraîche.

Bake the pie at 163ºC until the edges are set and gently puffed and the inner 4 inches of pie wobble like jello, 50-60 minutes.

Let the pie cool completely, at least 2-4 hours.
It will keep at cool room temperature for up to a day, or refrigerated for up to 5 days (though the crust will be crispest on the day of baking).
Serve chilled or at room temperature.

Kuri Kabocha Squash.

- Baked Kuri Kabocha Squash and Apple Maple Pudding (and it's vegan too) | JustHungry
- 15 Delicious Pumpkin Recipes That Prove Pumpkin Is King of Fall — Recipes from The Kitchn | The Kitchn

Kuri Kabocha.
Heat the oven to 200°C.
Use a heavy, sharp knife or cleaver to cut the squash into quarters.
Place these quarters in a roasting pan and bake for 1 hour.
Alternate method:
- Place each squash directly in the oven, whole.
- Bake for 20 minutes or until soft enough to cut in half with little effort.
- Cut in quarters, place in a baking dish, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh.

Put the squash aside for 15 minutes or until it is cool enough to be easily handled.
When cool, peel the skin away from the squash flesh.
You should have about 3 packed cups of roasted squash.

In a larg pot or Dutch oven, heat the oil or butter over medium heat.
When the oil is hot, add the garlic, shallots, and ginger, and fry in the oil for about a minute.
Add the tomato paste and fry for another minute.
Turn the heat down and cook for about 5 minutes, or until the shallots are beginning to really soften.
Add the curry powder and crumble in the red chili.
Fry for another minute, then add the squash.
Turn the heat back up to medium and fry the squash with the aromatics for about 5 minutes, stirring occasionally.

Stir in the coconut milk and chicken broth and bring to a light simmer.
Lower the heat and cover the pot.
Simmer for 30 minutes.

Turn off the heat and puree the soup with a hand blender, or pour the soup in batches into a blender and carefully puree it there, holding the top down with a towel. Add the salt in 1/2-teaspoon increments, tasting as you go, and stir in the juice of the lime.
Serve immediately, with the garnishes.

Roasted Pumpkin Seeds Recipe, Toasted Pumpkin Seeds | SimplyRecipes.com

Red Kuri Squash Soup.

Red Kuri Squash Soup Recipe -Alice Waters | Food & Wine
INGREDIENTS
1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
1/2 medium onion, coarsely chopped
1 bay leaf
1 medium fennel bulb, cored and cut into thin wedges
1 tablespoon extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
1 tablespoon unsalted butter
Chopped toasted pecans and small marjoram leaves, for garnish

Preheat the oven to 190°C.
In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat.
Cover and simmer over low heat until the squash is tender, about 20 minutes.

Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil.
Season with salt and pepper and toss well.
Roast for about 25 minutes, until the fennel is tender and starting to brown.

Discard the bay leaf from the soup.
Working in batches, puree the soup in a blender.
Return the soup to the saucepan and warm over low heat.
Stir in the butter and season the soup with salt and pepper.
Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.
MAKE AHEAD
The soup can be refrigerated overnight.
Reheat gently.

More: -Roasted Kabocha Squash Soup Recipe | SimplyRecipes.com

Pancakes.

blueberry pancakes + pancake 101 | smitten kitchen
Best Buttermilk Pancakes
Adapted from Martha Stewart’s Original Classics Cookbook

Yield: Martha says this makes 9 6-inch pancakes; I got about 16 4-inch ones, which are closer to the size I like

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. They’re just richer with it, of course.)
1 cup blueberries, fresh or frozen and thawed (optional)

1. Preheat an electric griddle to 190°C, or place a griddle pan or cast-iron skillet over medium heat.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl.
Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine.
The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it.
If the water bounces and spatters, the griddle is hot enough.
Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle.
Wipe off the excess with a folded paper towel.

3. Using a 113 millilitres ladle, about 1/2 cup (for a 15 cm pancake), pour the batter in pools 5 cm apart.
If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly.
When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over.
If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter.
You can keep the finished pancakes on a heat-proof plate in the oven at 79°C.
Serve warm.

Healthy Cheese & Corn Pancakes.

Healthy Cheese & Corn Pancakes | Egg Recipes | Jamie Oliver
1 x 340 g tin of sweetcorn
6 spring onions
1 fresh red chilli
2 large free-range eggs
200 g cottage cheese
150 g wholemeal self-raising flour
50 ml semi-skimmed milk
olive oil
4 rashers of higher-welfare smoked streaky bacon
4 small bananas
Tabasco jalapeño sauce , optional

Method
Tip the sweetcorn into a bowl, juice and all.
Trim the spring onions and finely slice with the chilli (deseed if you like), then add to the bowl along with the eggs, cottage cheese and flour.
Mix together, then gradually loosen with the milk to a thick but oozy batter.
Lightly season with sea salt and black pepper.

I like to cook and serve 2 pancakes at a time so each person gets a lovely hot plate of food.
Put a large non-stick frying pan on a medium heat and wipe with a piece of oiled kitchen paper.
Place 1 rasher of bacon in the pan and as soon as it starts to release its smoky fat, wiggle that around the pan.
Add 2 small ladles of batter to one side and flatten them slightly.
Peel 1 banana and cut into four chunky slices at an angle.
Add them to the pan to caramelise, turning when golden.
Once the pancakes are golden on the bottom, flip them over to cook on the other side.
Finessing your temperature control so that everything is ready at the same time is an art – just tweak the temperature to help you out until you get your groove.

Get your first lucky customer seated at the table and serve their pancakes with the banana, bacon and Tabasco (I'm loving the green jalapeño one here) for drizzling, if they fancy it, while you crack on with the next portion.

More: - sweet corn pancakes | smitten kitchen

Quark (dairy product) - Творог!

Quark (dairy product) - Wikipedia, the free encyclopedia

Перечное варенье.

168. Biber reçeli / Перечное варенье - Кухня турецких тетушек
Кухня турецких тетушек / Türk mutfağı rus dilinde : Перечное варенье / Biber reçeli
"Сварила перечное варенье по рецепту турецких тётушек.
В отличии от французских и итальянских - они в своё варенье не добавляют никаких трав и пряностей.
И потому у варенья только чистый перечный вкус.
Сначала сладкий, а потом обжигающий.
И бонусом к необычному, но чудесному вкусу - цвет
Невероятный насыщенный и прозрачный - кусочки перца похожи на драгоценные мерцающие камни.
Очень и очень рекомендую!
Подают к сыру, мясу и просто к хлебу


стакан = 200мл
8-10 шт. сладкого перца красного цвета
5 шт. острого перца красного цвета
3 ст сахара
5-7 гвоздичек* по желанию
1/2 ст яблочного уксуса

* Для этого варенья лучше всего брать перцы сорта Капия, но подойдут и обычные Болгарские перцы, главное чтобы цвет был красным-оранжевым
* Острота варенья будет зависеть от того на сколько острыми окажутся перцы. У меня был красный перец умеренной остроты, поэтому варенье хоть и обжигает, но не сильно.
У перцев удалить семечки и перегородки.
Нарезать мелкими кубиками
Засыпать 1 ст. сахара.
Когда выделится сок, поставить варить, добавив еще 2 стакана сахара, уксус и гвоздику.
Варить, пока варенье не приобретет насыщенный глубокий цвет и не загустеет
Проверить это можно стандартным способом.
Капнуть на блюдце варенье и если капля не растекается, то варенье готово.
* Не забывайте, что при остывании варенье густеет"

More: Кухня турецких тетушек / Türk mutfağı rus dilinde : Дынное варенье / Kavun Reçeli

Rich lamb stew with aubergine purée (Hunkar begendi).

BBC - Food - Recipes : Rich lamb stew with aubergine purée (Hunkar begendi)
This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée.
Ingredients
For the red pepper paste
660g red peppers
50g tomato purée
½ tsp salt
1 tsp cayenne pepper
2 tbsp olive oil
For the aubergine purée
4 medium aubergines
30g butter
30g plain flour
380ml full-fat milk
75g Parmesan cheese, grated
1 lemon, juice only
salt and freshly ground black pepper
For the lamb stew
4 tbsp olive oil
850g boned lamb shoulder, cut into 3cm/1¼in cubes
1 tbsp red pepper paste
2 tbsp tomato paste
1 onion, chopped
2 large garlic cloves, chopped
1 green finger chilli, sliced
1 green pepper, seeds removed and sliced
3 tomatoes, peeled and chopped
1 tsp dried oregano
1 tsp salt
freshly ground black pepper, to taste
200ml hot water
chopped flatleaf parsley, to serve
Preparation method
Preheat the oven to 220C/200C Fan/Gas 7.
For the red pepper paste, roast the peppers for 20-30 minutes until dark and softened.
Transfer to a bowl and cover with cling film, then leave until cool enough to handle.
Remove the charred skins, stalks and seeds.
In a blender, blitz the red peppers with the remaining ingredients.
Store for up to a week in a jar in the fridge.

Put the aubergines on a baking tray and bake whole for 25 minutes.
When soft, remove from the oven and leave to cool.

For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches.
When browned, return all the lamb to the pan, add the red pepper and tomato pastes, the remaining olive oil, and the onion, garlic, chilli and green pepper.
Reduce the heat to medium and cook until softened.
Add the chopped tomatoes, oregano, salt and pepper, and finally the hot water.
Bring to a simmer then turn down the heat, cover with the lid and allow to cook slowly for 1-1½ hours.

When cool enough to handle, peel the aubergines and mash the flesh with a fork.
In a pan over a medium heat, make a roux; melt the butter, add the flour and cook, stirring, for 2 minutes, then add the milk to give a thick white sauce.
Mix in the aubergine, the grated cheese and lemon juice, and season with salt and pepper.
Keep warm.

When the lamb is tender, check the sauce; it should be rich and thick.
If it’s too runny, remove the lamb and reduce the liquid a little, then return the meat to the pan and warm through.
Serve the stew on top of the aubergine purée, scattered with parsley.

PS 111. Hünkar Beğendi / Хюнкяр беенди - Мясо на подушке из печеных баклажан с бешамелью - Кухня турецких тетушек:
- "Дворцовое (для султана) с бешамелью".
- овощи под соусом бешамель в Турции называют бегенди - Beğendi.
- мягкое мясо, поданное на белой овощной подушке из запеченных баклажан с бешамелью и сыром.

О варенье с любовью…

О варенье с любовью… - Садовое обозрение
В варенье пропорции ягод и сахара 1:1.
И не килограмм на килограмм, а литр на литр.
Мягкие ягоды за 5-6 часов засыпаются частью сахара до выделения сока.
Только после этого их бросают в хорошо прокипевший сахарный сироп (слитый сок + остатки сахара), с которого сняты пенки.
Твердые ягоды и плоды не засыпают, а бросают в хорошо прокипевший сахарный сироп (сахар + немного воды, с которого сняты пенки).
И варят варенье в три приема: 15 минут кипения + 6-10 часов выстаивания.

Бабушка моя разливала варенье холодным, прикрывала горлышки банок полотенцем и оставляла на ночь.
К утру поверхность варенья уплотнялась.
И тогда не нее клался кружок пергамента, смоченный в водке или коньяке.
Ну а когда в магазинах появился кубинский ром, то бабуля тут же прибирала бутылочку в свой шкафчик, чтобы родители ненароком не выпили все до дна.
Она считала, что если смазать верх варенья ромом, то не только оно не заплесневеет, но и приобретет особый аромат.

Благодаря появлению крышек, способных герметично закрыть банки, в современных рецептах варенья можно уменьшить количество сахара. Более того, появилось новая технология варки варения – «пятиминутка», когда ягоды закладывают в прокипевший сироп, кипятят 5 минут, снимают пенки, быстро разливают по стерильным банкам и закатывают крышками.

Англичане гордятся тем, что дали миру джем.
В общем-то, это тоже ягоды или плоды в сахарном сиропе.
Только они не выварены, а сварены. Быстро. Потому форма ягод или плодов не важна.
Чаще всего на джем идут поврежденные ягоды и плоды, все равно их нужно нарезать кусочками, а то и просто измельчить в однородную массу, чтобы при быстрой варке лучше разваривались.

Джем варят за один раз, постоянно снимая пенки и помешивая.
Готовность джема определяют по капле на тарелке: не растекается – готово. Чтобы джем лучше хранился, пропорции ягод и плодов с сахаром 1:1,2-1,4.
И не в литрах, а в килограммах.
Важны помнить, что на джем не подходят переспевшие плоды и ягоды, потому что в них мало пектина.

Для джемов характерно совмещение нескольких видов плодов, например, популярны яблочно-сливовый или грушево-айвовый.
Кстати, сырое варенье, столько популярное у нас, правильнее было бы называть джемом, ведь оно представляет собой измельченные и перетертые с сахаром ягоды.

Французы придумали свой вариант варенья.
Точнее даже можно сказать, что конфитюр – это разновидность джема.
Только помимо ягод, плодов и сахара в нем всегда присутствует третий ингредиент – пектин либо агар-агар.
Благодаря пектину даже целые ягоды или плоды в сиропе распределены равномерно.
А добавление в конфитюр спиртных напитков, различный специй и приправ не снижают сроков хранения десерта.

Важно знать, что плоды очищаются от кожицы за исключением тонкокожих яблок и груш, а также нектаринов.
Общая масса плодов и ягод должна быть не менее 35%.
Пектин добавляется в конфитюр за 10 минут до готовности.

Герметично закрытые в стеклянные банки джемы и конфитюры могут храниться 2 года при температуре от 0 до 25˚С.

Варенье, джем и конфитюр варят не только из ягод или фруктов, но и овощей. Традиционно из овощей используют кабачки, тыкву и морковь.
Хотя в России варили варенье даже из репы.
Правда, в стародавние времена использовали не сахар, а патоку или мед.

- ...снимите варенье с огня и вмешайте небольшой кусок сливочного масла, которое рассеет пену или маргарина или глицерина.

- Для ускорения процесса растворения, вы можете нагреть сахар в духовке или микроволновой печи распределив его ровным слоем при 150С около 10 - 15 минут.
Крупнозернистый сахар лучше для джема или используйте кусковой, колотый, пиленый сахар.
Лучше всего использовать специальный сахар с пектином. Он служит гарантией нужной консистенции джема и меньшего количества нежелательной пенки.

Buttermilk scones.

my favorite buttermilk biscuits | smitten kitchen

2 1/4 cups (280 grams) all-purpose flour
2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste, see note above)
1 tablespoon (15 grams) baking powder
3/4 teaspoon (5 grams) table salt
3/4 teaspoon baking soda
9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) buttermilk

Heat oven to 400°F/220°C and cover baking sheet with parchment paper.
Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl.
Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal.
Add buttermilk and stir until large, craggy clumps form.
Reach hands into bowl and knead mixture briefly until it just holds together.

To form biscuit rounds:
Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these).
Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.

To make drop biscuits:
Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.

Both methods:
Bake until biscuits are golden brown on top, about 12 to 15 minutes.
Cool slightly, then serve warm, with butter/jam/eggs/bacon/sausage and gravy or any combination thereof.
Happy weekend!

Do ahead:
Biscuits are best freshly baked.
When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed.
They can be baked directly from the freezer, will just need a couple more minutes baking time.

Ricotta fritters with orange and honey.

Ricotta fritters with orange and honey
From Ottolenghi: Ricotta fritters with orange and honey.
350g ricotta, plus 120g to finish
60g caprino goat’s cheese, or another soft goat’s cheese
3 eggs
4 tbsp milk
1½ tbsp fresh mint, finely chopped
Grated zest of 1 orange
160g plain flour, possibly more
1½ tsp baking powder
50g caster sugar
About 700ml sunflower oil, for frying
4 tbsp honey, warmed slightly for drizzling
Icing sugar, for dusting
Salt

Orange syrup:
1 whole orange
100g caster sugar

Method

Start by making the orange syrup.
Peel the orange with a sharp paring knife taking care to only get the orange skin but not the white pith.
Slice the skin into julienne (thin strips).
Place the sugar and 100ml of water in a small saucepan and place on medium heat, stirring until the sugar has dissolved.
Gently simmer for 3 to 4 minutes.
Add the orange strips and continue cooking for another 2 minutes.
Remove from the heat and leave the orange strips to cool down in the syrup.

Beat 350 grams of ricotta with the goat’s cheese and eggs until fairly smooth.
Whisk in the milk, mint and orange zest and set aside.
In a separate bowl mix together the flour, baking powder, sugar and ¼ of a teaspoon of salt.
Stir the wet ingredients into the dry ingredients to form a batter, adding more flour if necessary, until you reach a dropping consistency.
Set aside for 10 minutes to rest.

Heat a small heavy-based saucepan with enough sunflower oil so it rises approximately 4 centimetres up the side of the pan.
When the oil is medium-hot (180C), gently drop heaped teaspoons of the batter into the oil and cook for 3 to 4 minutes, turning occasionally, until golden-brown.
Remove with a slotted spoon and drain on kitchen paper.
Continue with the remaining batter.
Pile the fritters onto individual plates and drizzle over the warmed honey.
Top with a dollop of ricotta and dust with icing sugar.
To finish, spoon orange strips and some of the syrup on top of the ricotta and serve at once.

From - Orangette: Home is where the fritters are

Zucchini, Ham, Basil and Ricotta Fritters.

zucchini, ham and ricotta fritters | smitten kitchen
Adapted from Donna Hay Magazine, Issue 29.


1 cup self-raising (self-rising) flour, sifted
2 eggs
20 grams (3/4 ounces) butter, melted [I translated this as 1 1/2 tablespoons]
1/3 cup (2 1/2 fluid ounces) milk
Sea salt and cracked black pepper
1/2 cup fresh ricotta cheese
1/4 cup torn basil leaves
75 grams (2 2/3 ounces) leg ham, torn
1 zucchini (courgette), cut into long, thin strips
Vegetable oil for shallow frying

Place the flour eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoon of the oil in a small frying pan [I used a light coating of olive oil spray] and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.

Add another two tablespoons of the oil and repeat with the remaining batter.
Cut into wedges to serve.
Serves [at least] 2.


Place the spinach, ricotta, parmesan, flour, eggs, chives, garlic, salt and pepper in a bowl and mix until a sticky dough forms.
Donna Hay's Simple Homemade Ricotta - Lipstick & Cake | Lipstick & Cake

Тещин язык

Мой вариант:
Chop chop chop chopping! Dice dice dice dice dicing!
And - Bob's your uncle!

1 кг кабачки (или цуккини)
1 шт. горького перца
2 шт. болгарского перца
чеснок -100 г (у меня обычно 7 долек - это не 100 г)
250 г томатной пасты (passata - 1 cup)
1/3 стакана подсолнечного масла
1/3 стакан сахарного песка
1 ст.л. соли
2 ст.л. 9% уксуса (я использовала бальзамик 3 ст л)
(получилось 3 баночки 500 граммовых)
Описание:

Whole roasted cauliflower.

Shelina Permalloo
book! Sunshine on a Plate - A London based independent design company
Shelina won Masterchef in 2012 after wowing the judges with her Mauritian food. She aims to highlight the flavours of Mauritius through her cooking and show that healthy food can be full of flavour.

Ingredients

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Directions
1. Preheat the oven to 204°C/400°F and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

more:
- Whole Roasted Cauliflower | Christmas Recipes | Jamie Oliver

Or:
1 large cauliflower (left whole), base trimmed and leaves removed
100g fat-free greek-style yoghurt
1 tbsp mild madras curry powder
1 tsp ground cumin
1 tsp paprika
1 tsp freshly ground black pepper
Salt, to taste

For the garlic and mint dressing
Leaves from a large bunch of mint
1 garlic clove, peeled
2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp light muscovado sugar
Salt

Lemon Scones with Blackberries.

Recipe for Lemon Scones with Blackberries
Recipe by: Carla Snyder
Recipe type: Breakfast / snack
Serves: 12

Ingredients
2 c unbleached all-purpose flour
⅓ c granulated sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
Zest of one lemon plus 1 tbsp juice
10 tbsp unsalted butter, softened and cut into pieces
⅔ c buttermilk plus 2 tbsp/30 ml for brushing the tops of the scones
12 oz fresh blackberries
1 cup/240 ml powdered sugar
Instructions
Preheat an oven to 400°F/220°C and line a baking sheet with parchment paper.
Combine the flour, sugar, baking powder, soda, salt and zest to a mixer bowl.
Add the butter and rub it into the flour with your fingers until it resembles fine meal.
Stir in the buttermilk and blackberries and mix just until combined.
See the “It’s that easy” tip.
Turn the scone batter onto a lightly floured surface and divide it into 2 mounds.
Sprinkle the top of each mound with a little flour and gently pat each into a circle about 6-inches in diameter.
Cut each disk into 6 wedges.
Transfer the scones to a parchment lined baking sheet, brush with the 2 tbsp/30 ml buttermilk and bake them for 25 to 30 minutes or until they are golden brown and firm to the touch.
Cool on a rack.

Mix the powdered sugar and lemon juice together in a small bowl.
Drizzle the icing over the warm scones adding more lemon juice or water if it’s gloppy and not drizzly.
Serve warm or room temperature.
Make-Ahead: Eat these scones within a few hours of being baked for best flavor and texture.
If you must make them ahead, allow them to cool and freeze them in freezer bags.
Thaw at room temperature.


Lemon Scones with Blackberries - Ravenous Kitchen Ravenous Kitchen

Buttermilk scones.

- local milk | flaky + fluffy buttermilk biscuits from scratch
ingredients

2 cups (250 grams) unbleached, all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup (56 grams / 1/2 stick) unsalted butter, cut into dice
Scant cup (230 grams) real buttermilk like cruze farm's

instructions

- heat oven to 218°c/425°f.
- whisk together the flour, baking powder, and salt.
- using your fingers cut the butter into the flour mixture until it's just crumbled and no pieces larger than a pea remain.
- pour in the buttermilk. Stir just until all the dry bits are incorporated, no longer.
It should be sticky and shaggy.
Not dry.
Not wet.
Sometimes humidity can affect this.
You'll get used to your dough and know when to add a splash extra or flour your surface a little more heavily.
- lightly flour a work surface and turn your dough out onto it.
- lightly flour the top of your dough and use your hands to pat it out into a rectangle a little over an inch thick.
- fold that rectangle toward you, rotate the dough counter clockwise, roll it out gently using a wooden rolling pin. Use a "bouncing" motion from the center of the dough, - --- careful to not crush the outer edges and destroy your layers.
It's important to roll very gently.
Repeat the folding and rolling two more times.
Sometimes I add an extra fold if i'm feeling extra foldy.
- roll the dough out to about an inch thick and using a floured biscuit cutter, cut your biscuits (be sure to not twist your cutter, it will seal the edges and they won't rise As well, gently gathering and re-rolling the scraps until the dough is used up, placing the cut biscuits touching one another on a lightly greased baking sheet (they will help each other rise, that's why you want them touching.
But i'm not gonna light, I don't bother to grease mine.
I also don't brush them with anything.
I like them simple, simple.
- bake for 10-15 minutes depending on the size of your biscuits, the weather, and your oven.
They should be golden brown and fluffily cooked through.
Enjoy warm with all manner or honey, sausage, jams, ham, and, of course, good butter.

more:
- The Yellow House » Buttermilk tangelo scones
- my favorite buttermilk biscuits | smitten kitchen

Flaouna - a cheese filled pastry interspersed with cheese.

Great British Bake Off: What is flaouna? An easy Greek recipe | Bedfordshire News:
Flaouna (Greek: φλαούνα, Turkish: pilavuna) is a cheese-filled pastry from the island of Cyprus, which may include raisins or be garnished with sesame seeds. Flaounes are traditionally prepared for Easter.
a cheese filled pastry interspersed with cheese.
The cheese can be a mixture of Graviera, Hallumi, Mizithra and Kefalotyri insde a pastry similar to shortcrust.

If you've been inspired by the Great British Bake Off challenge, here is a flaouna recipe you can try.

Ingredients – makes 12 flaounes
Yeast dough
1 ½ lbs (750gr) strong plain flour
1 sachet easy bake yeast
1 teaspoon salt
2 teaspoons sugar
2 tablespoons olive or vegetable oil
Water to mix
Cheese filling
2oz flaouna cheese or 8oz (250gr) cheddar cheese
4oz (100gr) halloumi
1 tablespoon flour
1 teaspoon baking powder
1 tablespoon crushed dried Mint
4 eggs lightly beaten

How to make flaounes
1. Sift the flour into a large bowl and stir in the yeast, salt and sugar.
2. Add the oil and enough water to make the mixture firm.
3. Knead for 5 minutes in smooth and elastic.
4. Put the dough in a plastic bag and leave in a warm place for 1 hour to prove.
5. Grate the cheese andadd the flour and baking powder
6. Gradually stir in the beaten egg and seasonings until you have a stiff paste
7. Divide the dough into egg sized pieces
8. Roll the dough pieces into 4" (10cm) discs.
9. Add a tablespoon of filling into the centre of each disc
10. Pull the dough up at 3 points to make a triangle – you should still be able to see the filling in the centre
11. Ptress the corners together to seal and leave to rise
12. Brush with beaten egg and sprinkle with sesame seeds before baking
13. Bake for 12 – 15 minutes at 230C / Gas Mark 8 until the cheese filling is puffed and the pastry is golden.

OR:
Ingredients for filling: 1kg of Romano cheese, 250g of haloumi, 50g of fresh yeast dissolved in 125ml of warm milk and a half teaspoon of white sugar, 180g of semolina, 150g of plain flour, seven eggs, a bunch of mint, two teaspoons of baking powder, 170g of sultanas

Ingredients for pastry: 1kg of plain flour, 5g of mastic, 10g of mahlepi, 40g of fresh yeast dissolved in 125ml of warm milk and half a teaspoon of white sugar, a pinch of salt, 1 litre of milk, 250g of sesame seeds, six egg yolks

Ingredients for glaze: a dash of vinegar, 250g of sesame seeds and six egg yolks lightly beaten

Method:
To make the filling, combine the cheeses, yeast mixture, semolina, plain flour and eggs in a large bowl.
Cover and refrigerate overnight.
The following day, stir in the mint, baking powder and sultanas until well combined.
To make the pastry, place the flour, mastic, mahlepi, yeast mixture, butter and salt in a large bowl.
Adding the milk a little at a time, knead ingredients together until soft but not sticky.
Cover with plastic wrap, a towel or blanket, and set aside to rest for 1 hour.
Meanwhile, to make the glaze, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil.
Drain well and spread seeds over a tea towel to dry.
To assemble, divide dough into large pieces and roll out on a lightly floured work surface until about 3 mm thick.
Using a saucer as a template, cut into 18 cm rounds.
Preheat the oven to 180°C.
Line baking trays with baking paper.
Firmly press one side of pastry rounds into sesame seeds on tea towel to coat bases well.
Place 1 heaped tablespoon of filling into centre and fold in three sides to make a rounded triangle shape, leaving a gap in centre with filling exposed.
Place on prepared trays.
Brush tops with beaten egg yolk and bake for 30 minutes, or until golden.

Dutch Comfort Food: Stamppot - mash potatoes.

Dutch Comfort Food: Stamppot Recipe
Stamppot (English: Mash pot) is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables or fruits.
Recipe for the perfect stamppot.

1½ lb (700 g) potatoes, peeled and cut into large chunks
½ lb (225 g) smoked bacon, diced
2 onions, diced
1 lb (450 g) andijvie*, roughly chopped (there’s no obvious non-Dutch version of andijvie, but kale make a good substitute.
The kale is sautéed with onions and garlic before its mashed with the potatoes.)
1 tablespoon whole-grain mustard
1 large knob butter
1 splash milk
Salt and pepper
½-1 rookworst or other smoked sausage per person (depending how hungry you are!)
Procedure:

Boil the potatoes in salted water in a large pot until cooked through - drain and return to the pot.
While the potatoes are cooking, fry off the bacon and onion in a little oil until lightly browned.

Add the andijvie to the still steaming-hot potatoes and roughly mash everything together – the steam from the potatoes will wilt the greens. (If you are using kale instead, you may want to boil it for a few minutes before adding it to the potatoes as it takes longer to cook.)
Then add in the fried bacon and onions, mustard, butter, milk and a good pinch of salt and pepper to taste.

Cook the rookworst according to the packet instructions and serve with the stamppot. One of the best ways to do it is simply to boil it in its bag with the potatoes!

*Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter leafed vegetables.
More: DUTCH STAMPPOT - Panning The Globe

15 Foods You Can Freeze Easily.

Gardening Jones 15 Foods You Can Freeze Easily, Pt. 2 » Gardening Jones

Pork recipe.

Lovely pork recipe.

- Pork Medallions with Roasted Nectarines | Williams-Sonoma Taste
- Pork and Pumpkin Stew | Williams-Sonoma Taste


- Pork Shoulder Braised in Milk | Williams-Sonoma Taste
- Pork Loin Chops with Romesco Sauce and Grilled Onions | Williams-Sonoma Taste - on gas grill.


- Roasted Pork Loin with Lentil Salad | Williams-Sonoma Taste
Preheat oven to 200ºC.
Season pork well.
In an ovenproof saute pan over medium-high heat, warm 1 tablespoon olive oil.
Sear pork, turning occasionally, until well browned, 6-8 minutes total.
Add remaining garlic and rosemary.
Place in oven and roast until juices run clear when pork is pierced with a knife, 15-20 minutes.
Remove from oven and let rest for 5 minutes.
- Pork (boneless pork loin) and Tomatillo Stew | Williams-Sonoma Taste

Pork goulash by Jamie Oliver.

Goulash Recipe | Pork Recipes | Jamie Oliver Recipes:



Spicy pork & chilli-pepper goulash.
A beautifully satisfying stew.

Ingredients
2 kg higher-welfare pork shoulder off the bone, in one piece, skin off, fat left on
sea salt
freshly ground black pepper
olive oil
2 red onions, peeled and finely sliced
2 fresh red chillies, deseeded and finely chopped
2 generously heaped tablespoons mild smoked paprika, plus a little extra for serving
2 teaspoons ground caraway seeds
1 small bunch fresh marjoram or oregano, leaves picked
5 peppers, use a mixture of colours
280 g jarred grilled peppers, drained peeled and chopped
400 g good-quality tinned plum tomatoes
4 tablespoons red wine vinegar
400 g basmati or long-grain rice, washed
142 ml soured cream
zest of 1 lemon
1 small bunch fresh flat-leaf parsley, chopped

Баклажановые ножки.

164. Patlican Paçası / Баклажановые ножки - Кухня турецких тетушек
1-2 порции

1 длинный крупный баклажан
1/2 большой луковицы

1-3 зубчика чеснока
1-2 веточки петрушки
сок половины лимона
рыльца Аспира / сафлора красильного* (по желанию)
мука
соль
сахар
масло растительное
масло оливковое

* Аспир / Сафлор у нас продают под названием шафран на любом рынке, стоит копейки - не путать с настоящим шафраном и с имеретинским шафраном (бархатцы)
* Сафлор в этом рецепте выступает в качестве украшения. Можно вместо него взять имеретинский шафран, он даст еще и дополнительный аромат, а вот настоящий шафран брать не стоит, приберегите его для выпечки:)
* Лук в этом рецепте величина не постоянная - поэтому пропорции могут быть от половинки и до 2-3х луковиц, в зависимости от вашей любви к луку

С баклажан срезать кожицу.
Разрезать пополам. Затем каждую половину вдоль.
И каждую часть пополам вдоль, но не до конца - получаются как бы ножки.

Вот чтобы нагляднее было нарисовала мышкой на компе картинку.
Только не хихикать! Это неприличное нечто на картинке на самом деле схема разрезания баклажана,
чтобы получились ножки-штанишки:))

Баклажаны посолить и оставить на время (20-30 мин, если дольше, то баклажаны посолятся до основания),
сделайте это даже если баклажаны не горькие, тк на самом деле мы это делаем не для того, чтобы баклажаны избавились от горечи, а для того, чтобы они меньше впитали в себя масла

Затем отжать из баклажан жидкость
Лук нарезать полукольцами,
обжарить в масле, до карамельного цвета, для этого подсыпьте к луку буквально 1-2 щепотки сахара

Муку смешать с сахаром! (примерно на 1 ст. муки -1-2 ст.л сахара, чтобы мука была слегка подслащенной на вкус)
и обвалять в этой муке баклажаны.
Затем обжарить до румяного цвета на разогретом масле.
Баклажаны как бы карамелизируются

Готовые баклажаны сложить в форму. Сверху выложить лук.

Лимонный сок, смешать с толченным вместе с солью чесноком и оливковым маслом. Полить сверху баклажаны с луком.
(Если баклажанов и лука много, то можно сложить слоями)

Запечь в разогретой духовке не более 10 минут, нам просто нужно, чтобы баклажаны вместе с маринадом прогрелись и пропитались запахами.

Как вариант все можно сложить в кастрюлю, полить лимонно-чесночным маринадом и прогреть на плите.

Готовые баклажаны посыпать мелконарезанной петрушкой и лепестками сафлора

На Посиделках эти баклажаны довольно быстро исчезли с внушительной тарелки:)
Подавать можно как в теплом так и в холодном виде.

Маринованные огурцы.

Наглые огурцы - МЭН ФРОМ 36
С маринадом у нас все проще - от бабушки к маме, а от мамы ко мне перешла оберегаемая годами пропорция:
- на 1.5. литра воды две столовые ложки с небольшой горкой соли, 1 столовая ложка с небольшой горкой сахара и 80 грамм 9% уксуса (бабушка наливала 100 граммовую рюмку не добирая пальца до краев).
Это является базой для маринования огурцов.
Для квашения или соления база другая с другими пропорциями.
Для наглых острых маринованных огурцов, кроме них самих, понадобятся (пропорции мои на банку 0.72 л):
- Хрен в вершках и корешках
- Гвоздика (1-2 штучки)
- Чеснок (3-4 зуцчика)
- Соцветия (зонтики) укропа (2-3 штуки)
- Горчица (2 столовые ложки)
- Острый перец (1 штучка, порезать на несколько частей, семена не удалять)
- Перец черный и душистый горошком
- Листья смородины и вишни (по 2-3 штуки)
- Эстрагон
- Лук (1 головка)
- Сладкий перец (1 небольшой).

Для дополнительного вкуса и аромата я добавил семян пажитника.
Если бы его не было - добавил бы немного семян тмина.

Банки простерилизовать, огурцы помыть и плотно уложить в банки, перекладывая их перечисленными выше "продуктами".
Перец и горчцу лучше насыпать на дно банки (потом скажу зачем).
Вскипятить воду и залить банки кипятком, накрыть крышками и не завинчивать.

А теперь приготовить маринад, добавив в него уксус после выключения конфорки.
Закипело, добавили потихоньку уксус, перемешали и все, маринад готов.
Слить из банок воду.
Вот тут станет понятно, почему семена добавляли на до - они не убегут из-под крышки при сливании воды.
Залить банки горячим маринадом, перевнуть вверх ногами и закутать одеялами на ночь или на сутки.

Или:
- stalic - Огурчики и помидорчики:

Blueberry Zucchini Muffins.

Blueberry Zucchini Muffins Recipe - Allrecipes.com
Ingredients:
1 1/2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup shredded zucchini (about 1 medium zucchini)
1/2 cup pure maple syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons olive oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup unsweetened almond milk (any milk will work)
3/4 cup fresh or frozen blueberries

Instructions:
Preheat oven to 175 degrees C.
Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.
Either way I recommend using nonstick cooking spray.
This guaruntees that they muffins will not stick to the liners or the pan.
In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
In a separate medium bowl, combine the following wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
Even distribute batter among muffin tins, filling about 3/4 of the way full.
Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean.
Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling.
Makes 12 muffins.
NOTES
Adapted from All Recipes

Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag.
Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

To make vegan: Use a flax egg instead of a chicken egg.

Zucchini Muffins.

Recipe for Low-Sugar and Whole Wheat Zucchini Muffins with Pecans | Kalyn's Kitchen®
Low-Sugar and Whole Wheat Zucchini Muffins with Pecans
(Makes 12 small muffins, recipe adapted from Zucchini Muffins at Simply Recipes.)

Ingredients:
1 egg, beaten
1 tsp. vanilla
1/2 cup Stevia In the Raw Granulated Sweetener, Splenda, or other sweetener
1/4 cup Agave nectar
(you can also use 2/3 cup sugar to replace the sweetener and Agave nectar)
1 1/2 cups grated zucchini (squeezed, then packed into measuring cup)
1/3 cup canola oil (can also use melted butter)
1 1/4 tsp. baking soda
pinch of salt
1 1/2 cups white whole wheat flour (can also use all-purpose flour)
1 tsp. ground cinnamon (I used a generous rounded teaspoon of cinnamon)
1/4 tsp. ground nutmeg
1 cup chopped pecans (or use walnuts or almonds if you prefer)

Instructions:
Preheat oven to 350F - 175C.
Grate zucchini by hand or using a food processor, then gently squeeze grated zucchini to remove some of the water.
Measure 1 1/2 cups (packed) zucchini for this recipe, and if you have extra, freeze it for another time.

In a medium-sized bowl, beat egg, then add vanilla, sweetener, and Agave nectar and mix to combine.
Stir in the grated zucchini, then the oil.
Sprinkle baking soda and salt over the top of this and mix in.

In a smaller bowl, combine white whole wheat flour, cinnamon and nutmeg.
Stir dry ingredients into the zucchini mixture, then fold in chopped pecans.

Spray muffin pan or individual muffin cups with non-stick spray or vegetable oil, then divide batter evenly among cups to make 12 small muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (I baked mine exactly 30 minutes to get the nicely browned color in the photo.)
Let muffins cool a few minutes in the muffin tin or cups, then remove and cool a few minutes more.

Muffins can be eaten warm or cold, but I like them best warm, and I've been microwaving them for about a minute to reheat.

More: Zucchini Muffins Recipe | SimplyRecipes.com

Turkey zucchini meatballs.

TURKEY ZUCCHINI MEATBALLS with LEMONY YOGURT SAUCE • Panning The Globe
Healthy, delicious turkey meatballs from chef Yotam Ottolenghi
Ingredients
Yogurt Sauce
½ cup sour cream *
⅔ cup lowfat plain Greek Yogurt
1 tablespoon lemon juice
1 small garlic clove, pressed or finely minced
1½ tablespoons olive oil
1 tablespoon sumac
½ teaspoon salt
¼ teaspoon fresh ground black pepper
Meatballs
1 pound ground turkey (white or dark meat)
1 large egg
1 large zucchini, grated
6 scallions, sliced thin
2 tablespoons chopped mint leaves
2 tablespoons chopped cilantro leaves
2 large cloves garlic, pressed or finely minced
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon fresh ground black pepper
Vegetable oil for sautéing

* For a lower fat sauce you can swap out the sour cream for low fat yogurt.
The taste is a bit more tart but still delicious.
Instructions
Make the Sauce Combine all ingredients.
Set aside or refrigerate for up to 3 days, until needed.

Meatballs
Preheat oven to 210C.
Line a baking sheet with parchment paper.
In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices.
Using your hands, shape the meatballs (about 2½ tablespoons per ball) by gently squeezing them and tossing them from hand to hand.
Set formed meatballs on a large plate. (makes about 18)
Heat 2 tablespoons oil over medium heat in a large skillet.
Slice half the meatballs into the pan and brown them on all sides, about 4 minutes.
Carefully transfer them to the baking sheet.
Repeat with the rest of the meatballs, adding extra oil to the pan, if needed.
Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through.
Serve with lemony yogurt sauce.

One Pot Pasta Dish from Puglia.

The 9 Minute One Pot Pasta Dish from Puglia that is Taking the Internet by Storm - Eat Like a Girl
Ingredients
200g linguine (a form of pasta – like fettuccine and trenette, but elliptical in section rather than flat.)
200g cherry tomatoes, halved or quartered if large or a diced peeled great tomato
2 cloves garlic, peeled and thinly sliced
a pinch of chilli flakes (to taste)
2 sprigs basil, plus torn leaves for garnish
1 tbsp extra virgin olive oil, plus more for serving
Sea salt and freshly ground black pepper
500ml water (you may need to top it up a little – I didn’t – have some water boiled just in case)
freshly grated Parmesan cheese, for serving

a large pan that will fit the linguine horizontally, I used my sauté pan
Method
Combine the dried pasta, tomatoes, garlic, chilli flakes, basil, oil, 1 teaspoon salt, a pinch of pepper and the water in a large shallow pan.
Bring to a boil over high heat.
Boil the mixture, stirring and turning pasta frequently with tongs, until the pasta is al dente and water has nearly evaporated, about 9 minutes.
But keep an eye on it.

Season to taste with salt and pepper, divide among 2 bowls, and garnish with fresh torn basil.
Serve with a drizzle of oil and Parmesan.