Hardly anyone does not like to eat pies fromapples, especially if the yard is winter and the body lacks vitamins, and just want a fruit mood. Is it possible to compare the apple flavor of homemade cakes with any purchased confectionery based on chemical flavors and flavor enhancers? Any housewife is able to please herself and her family with real home-made apple pies all winter, just by applying a certain amount of effort and time during the summer-autumn harvesting. Fortunately, apples in our latitudes are not exotic and they grow in almost all gardens and household plots. Even without having their own grown fruit, the filling for pies from purchased apples will be no less tasty and useful. It is enough to choose the most suitable recipe and get down to business. ... Read More

Lecho - a delicious, juicy and bright dish, loved by people all over Europe. It is quickly and easily prepared and prepared for winter, it is stored for a long time, and, most importantly, it is very tasty and useful. ... Read More

The recipe for cooking processed cheese came toto us from Switzerland. At present, melted cheese is the favorite product of most people, because it has not only a tender and mild taste, but also very useful for the body. Compared with solid, melted cheese contains much less cholesterol and is more easily absorbed by the body. In addition, the melted cheese contains a large amount of phosphorus and calcium, which are responsible for the condition of the skin, hair and nails. Also in this product is a lot of casein - a protein necessary for human life. Another advantage of melted cheese is a long shelf life, about 3-4 months. You can prepare this product at home. In addition, the recipe for cooking home-made cheese is so simple that it can be made by a novice cook. ... Read More

Recipe lecho useful to each hostess, asexperienced, and beginner. This product of home canning pleases the eye with its bright color and is remembered by an unusual piquant taste. Not only is this a wonderful independent dish, so it can still be used almost everywhere and everywhere. This is an addition to meat dishes, and a piece of omelette with vegetables, and a dressing for borsch. And how with the potato is great! And in the word "cool", boldly put stress on both the first and the second "o". After all, pepper is a storehouse of vitamins and nutrients. See what this vegetable contains: ... Read More

Now, when supermarket shelves aboundassortment of jars with conservation, many housewives still continue to make blanks for the winter on their own. And no wonder that, no matter how much the producers promised to us, that their preservation is as delicious as home cooking, it is still a real house conservation prepared by the hostess for the winter with love and care for loved ones, even in comparison does not go with the "store". Culinary books, the Internet and other sources offer a variety of recipes for winter conservation: from banal tomatoes, cucumbers or eggplants, simply sliced ​​and closed in bottles, to whole dishes: squash caviar, vegetable salads, ajiki. Many housewives prefer unusual, intricate recipes that can surprise loved ones and guests. One of these types of conservation, which is prepared for the winter, are salads and lecho. Lecho is a tasty and very effective dish, which perfectly diversifies the winter table. ... Read More

Dried mushrooms have a high nutritional value,rich aroma and taste, perfectly retain their useful properties. With the help of an electric dryer it is possible to make a good supply of mushrooms for the winter, spending quite a bit of time on this. 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. Virtually all edible mushrooms can be dried, but still it is better to use tubular species for this: ... Read More

Dishes from thin boiled dough with meatThere is a filling in almost every national cuisine. In Russia these are pelmeni, in Italy - ravioli, in Georgia - khinkali, in Armenia - boraks, in Central Asia - mantas, in China - voontans, in Buryatia - postures, in Byelorussia and the Baltic countries - koltunai (sorcerers). In addition to the name, they differ in shape, size, types of meat for filling, in molding methods, traditional spices and laborious preparation for a country. Large Asian mantas are prepared, for example, much faster than the little Chinese wine or Russian dumplings. But in fact, for all this seeming variety, the main recipe for cooking is common: in the middle of a slice of dense, thinly rolled dough, you need to put minced meat from raw meat with onions and spices and add the dough around the edges. Requirements for filling in these dishes are only two: it should be tasty and juicy. But the test is much more demanding. It should not only be tasty in ready-made form, but also: ... Read More

Winter - this is the time of the year, when food fora large number of pickled vegetables and fruits. Cucumbers are the most suitable products for marinating and pickles for the winter. Marinated cucumbers have excellent taste and are stored well for a long time, therefore each housewife has her own special recipe, with which you can prepare delicious blanks for the winter. Depending on the recipe, as a basis for pickling can be used either large cucumbers, or young and small (gherkins). 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 its dessert variety, which is not suitable for marinating, as the containers with them often explode. ... Read More

Harvesting berries, vegetables, mushrooms and greens for the winterbecame very popular. But to ensure that the product has been of good quality for a long time, did not lose its original taste, it is necessary to strictly follow the preparation formula and to withstand all the necessary conditions. Therefore, today the topic of conversation will be: the correct and, at the same time, fast and simple pickling of mushrooms, that is - processing of boiled mushrooms with acetic acid with the addition of spices. Each housewife should know that in improperly prepared home canned food can be propagated pathogens very dangerous disease - botulism. Avoid this will help create an acidic environment for mushrooms - marinade, in which all microbes are killed. Marinating mushrooms should be carried out in a fit room, because in carrying out these works, the purity of the product and the sterilization of the packaging are very important. Marinate can be oily, white mushrooms, podberezoviki, boletus, chanterelles. Very tasty marinated mosses, honey agarics, green foxes, ryadovki, champignons, etc. Before marinating mushrooms it is necessary to disassemble them by types. It is not recommended, for example, to boil the boletus with oil, as the latter will get an unpleasant dark color. Such dense mushrooms, as white, boletus and pimples, should not be cooked together with mushrooms having a softer structure, because they require different heat treatment times. In addition, it should be borne in mind that large hats are cooked longer than small ones, so do not put them in the dishes at the same time. Before beginning pickling mushrooms, it should be remembered that in white, boletus and poderezinovikov legs are desirable to be preserved separately from the hats, and oilmen must remove the sticky film. Mosquitoes before cooking are scalded with boiling water, which is then poured. This is done so that the marinade does not darken in the future. Swine and Valuvia require initial soak in cold water for several hours. Then boil and rinse in cold water. Only after that they are ready for pickling. The taste of mushrooms depends on the properly prepared marinade, which is added strictly according to the recipe for vinegar, spices and spices. Here are some of the recipes for pickling mushrooms: ... Read More

Salo is a national traditional dish, hotloved by Russians, Ukrainians and Byelorussians. It can be salted, boiled, smoked and even fried. With its help, you can prepare food, and they can stuff lean meat. It is impossible to imagine a traditionally prepared Ukrainian borsch without sour cream, a slice of fragrant bacon, horseradish and green onions. There are a lot of ways to pickle bacon at home, but we'll stop at the classic version of salting - dry. There are also a lot of dry cooking methods. First, choose the right piece: the fat should be white or soft pink with a thin piece of pork skin, ideally if the piece will be with small streaks of meat. Buy best in the market, because there and cheaper, and fresh, and the choice is greater. Which specifically to choose is a matter of taste: someone likes thick, someone thin, someone with meat veins, and someone with a thick layer of meat. However, the ideal thickness for salting should not be less than 3-4 cm. To prepare a delicious bacon, it is undesirable to use the abdominal layer or graying pieces. Many believe that the yellow tinge of fat indicates the age of the product, but this is not entirely true. Yellow color may appear if the fat is very fatty, especially it concerns home. Nevertheless, if you buy on the market, it is better not to take such a fatty. Pay attention: bacon fat is more rigid and sinewy, so we recommend using cuttings from young guinea pigs. The pieces from the back of the carcass or from the sides are best. So let's start cooking the fat in a dry way. Salting involves many different methods, but at the heart of each of them is a large amount of salt and spices. ... Read More