It is unlikely that anyone does not like to eat pies made fromapples, especially if it's winter and your body lacks vitamins, and you just want a fruity mood. Can the apple aroma of homemade baked goods compare with any store-bought confectionery based on chemical flavorings and flavor enhancers? Any housewife can please herself and her loved ones with real homemade apple pies all winter long, just by putting in some effort and time during the summer-autumn preparations. Fortunately, apples in our latitudes are not exotic and they grow in almost all gardens and household plots. Even without having your own grown fruit, the filling for pies from purchased apples will be no less tasty and healthy. It is enough to choose the most suitable recipe and get down to business. ...Read More

Lecho is a tasty, juicy and colorful dish,loved by people all over Europe. It is quick and easy to prepare and store for the winter, it has a long shelf life, and, most importantly, it is very tasty and healthy. ...Read More

The recipe for making processed cheese came toto us from Switzerland. Currently, processed cheese is a favorite product of most people, because it has not only a delicate and soft taste, but is also very useful for the body. Compared to hard cheese, processed cheese contains much less cholesterol and is easier for the body to digest. In addition, processed cheese contains a large amount of phosphorus and calcium, which are responsible for the condition of the skin, hair and nails. This product also contains a lot of casein - a protein necessary for human life. Another advantage of processed cheese is a long shelf life, about 3-4 months. You can prepare this product at home. In addition, the recipe for homemade processed cheese is so simple that even a novice cook can make it. ...Read More

The recipe for lecho will be useful to every housewife, asexperienced and beginners. This home-canned product pleases the eye with its bright color and is memorable for its unusual piquant taste. Not only is it a wonderful independent dish, but it can also be used almost anywhere and everywhere. It can be added to meat dishes, or part of an omelet with vegetables, or a dressing for borscht. And how great with potatoes! Moreover, in the word "great" feel free to put the stress on both the first and second "o". After all, pepper is a storehouse of vitamins and nutrients. Look what this vegetable contains: ...Read More

Now that supermarket shelves are overflowing withassortment of jars with preserves, many housewives still continue to make preparations for the winter themselves. And not without reason, because no matter how much the manufacturers promise us that their preserves are as tasty as homemade ones, real homemade preserves, prepared by the housewife for the winter with love and care for loved ones, cannot even be compared with “store-bought” ones. Cookbooks, the Internet and other sources offer a wide variety of recipes for winter preservation: from banal tomatoes, cucumbers or eggplants, simply cut into pieces and closed in bottles, to whole dishes: squash caviar, vegetable salads, adjika. Many housewives prefer unusual, intricate recipes that can surprise loved ones and guests. One of these types of preserves that are prepared for the winter are salads and lecho. Lecho - This is a tasty and very impressive dish that will perfectly diversify your winter table. ...Read More

Dried mushrooms have high nutritional valuevalue, rich aroma and taste, perfectly retain their useful properties. With the help of an electric dryer, you can make a good supply of mushrooms for the winter, spending very little time on it. To get a quality product, you need to know which mushrooms are suitable for drying, how to properly prepare them, dry them, and, of course, how to store them properly. Almost all edible mushrooms can be dried, but it is still better to use tubular types for this: ...Read More

Dishes made from thin boiled dough with meatfilling is present in almost every national cuisine. In Russia these are pelmeni, in Italy - ravioli, in Georgia - khinkali, in Armenia - boraki, in Central Asia - manti, in China - wontons, in Buryatia - pozy, in Belarus and the Baltics - koltunai (sorcerers). In addition to the name, they differ in shape, size, types of meat for the filling, molding methods, spices traditional for a particular country and labor intensity of preparation. Large Asian manti are prepared, for example, much faster than small Chinese wontons or Russian pelmeni. But in fact, all this apparent diversity has a common basic recipe: in the middle of a piece of thick, thinly rolled dough, you need to put minced raw meat with onions and spices and seal the dough around the edges. There are only two requirements for the filling in these dishes: it must be tasty and juicy. But there are many more requirements for the dough. It should not only be tasty when ready, but also: ...Read More

Winter is the time of year whenPickled vegetables and fruits are eaten in large quantities. Cucumbers are the most suitable products for pickling and salting for the winter. Pickled cucumbers have excellent taste and are stored well for a long time, so each housewife has her own special recipe with which you can prepare delicious preparations for the winter. Depending on the recipe, either large cucumbers or young and small ones (gherkins) can be used as a basis for pickling. There are also recipes that involve the use of overripe, large vegetables with seeds. For most recipes, small, fresh cucumbers with black spines are best suited. If the vegetable is covered with white spines, this indicates that it is a dessert variety, which is not suitable for pickling, since containers with them often explode. ...Read More

Harvesting berries, vegetables, mushrooms and greens for the winterhas become very popular. But in order for the product to be of good quality for a long time, not to lose its original taste, it is necessary to strictly follow the recipe and maintain all the necessary conditions. Therefore, the topic of conversation today will be: correct and, at the same time, quick and easy pickling of mushrooms, that is, processing boiled mushrooms with acetic acid with the addition of spices. Every housewife should know that in improperly prepared home canned food, pathogens of a very dangerous disease - botulism - can multiply. To avoid this, creating an acidic environment for mushrooms - a marinade in which all microbes die - will help. Pickling mushrooms should be carried out in an adapted room, because when performing this work, the purity of the product and sterilization of the container are very important. You can pickle butter mushrooms, porcini mushrooms, birch boletes, aspen mushrooms, chanterelles. Pickled moss mushrooms, honey mushrooms, greenfinches, rows, champignons, etc. are very tasty. Before marinating mushrooms, you need to sort them by type. For example, it is not recommended to boil aspen mushrooms with butter mushrooms, as the latter will acquire an unpleasant dark color. Such dense mushrooms as porcini, aspen mushrooms and birch boletes should not be boiled together with mushrooms that have a softer structure, because they require different cooking times. In addition, it should be taken into account that large caps are boiled longer than small ones, so you should not put them in the dish at the same time. Before starting to marinate mushrooms, you should remember that it is advisable to preserve the stems of porcini, aspen mushrooms and birch boletes separately from the caps, and remove the sticky film from butter mushrooms. Before cooking, boletus mushrooms are scalded with boiling water, which is then drained. This is done to prevent the marinade from darkening later. Pig mushrooms and russula require initial soaking in cold water for several hours. Then they are boiled and rinsed in cold water. Only after this are they ready for marinating. The taste of mushrooms depends on the correctly prepared marinade, to which vinegar, herbs and spices are added strictly according to the recipe. Here are some of the recipes for marinating mushrooms: ...Read More

Salo is a traditional national dish,beloved by Russians, Ukrainians and Belarusians. It can be salted, boiled, smoked and even fried. It can be used to prepare food, and it can also be used to stuff lean meat. It is impossible to imagine traditionally prepared Ukrainian borscht without sour cream, a piece of aromatic bacon, horseradish and green onions. There are a great many ways to salt lard at home, but we will focus on the classic salting option - dry. There are also many dry cooking methods. First, choose a suitable piece: the lard should be white or pale pink with a thin piece of pork skin, ideally if the piece has small veins of meat. It is best to buy at the market, as it is cheaper there, and fresher, and there is a greater choice. Which specific lard to choose - It's a matter of taste: some people like it thick, some thin, some with meat veins, and some with a thick layer of meat. However, the ideal thickness for salting should not be less than 3-4 cm. To prepare tasty lard, it is not advisable to use the abdominal layer or grayed pieces. Many people believe that the yellow tint of lard indicates the age of the product, but this is not entirely true. Yellow color may appear if the lard is very fatty, especially when it comes to homemade lard. However, if you buy it at the market, it is better not to take such lard. Please note: boar lard is tougher and more sinewy, so we recommend using cuts from young pigs. Pieces from the back of the carcass or from the sides are best. So, let's move on to preparing lard in a dry way. Salting involves many different methods, but each of them is based on a large amount of salt and spices. ...Read More