In your mouth all year round! “In the mouth all year round” and confit tomatoes from Nika In the mouth all year round author.

The new edition will be devoted to preservation - from marinades to jams, there is also a section with tinctures: we are the first to publish several recipes.

The previous book was called "It's Easy to Be Easy"- this was the tenth edition of the culinary blogger, photographer and writer Nika Belotserkovskaya: if the most different recipes Beloniki, then, for example, . By tradition, Belotserkovskaya, by tradition, all the photographs included in the publication were taken by herself, the permanent author of the design of the blogger's bestsellers - the art director of Sobaka.ru Igor Mozheiko.

Nicky's Instant Pickled Vegetables

Or vegetable stew. I saw the pressure cooker idea in the Modernist Cuisine book, they use it there both in the tail and in the mane, for cooking everything in the world (including jams, try it!). After a few experiments, this is what I came up with. Vegetables in it remain absolutely “alive”, crispy, dense, with a natural taste. Only purple eggplants turn brown, the rest retain their bright colors. Everything can be chopped and large, as in the photo, but then you will need more liquid for the marinade, about twice. Greens, if you want, take to your taste - green basil, cilantro, parsley, dill, tarragon. You can use broccoli cauliflower. The most important thing here is strict observance of the cooking time, literally 5-10 extra minutes separate them from boiled vegetables.

per can of 0.7 l:
eggplant - 70 g
zucchini - 70 g
sweet red or yellow pepper - 70 g
young carrots - 70 g
sweet white onion - 70 g
cherry tomatoes - 2-3 pcs.
garlic - 1 clove
greens - 2-3 branches
hot red pepper
non-iodized salt - 1⁄2 tsp.
black peppercorns - 1 tsp
allspice- 2-3 peas
carnation - 1-2 buds

for the marinade:
olive oil - 4 tbsp. l.
water - 4 tbsp. l.
apple cider vinegar or white wine 6% - 1.5 tbsp. l.
sugar - 1.5 tbsp. l.

Cut vegetables into medium-sized pieces, about 1.5x1.5 cm in size, onion into large cubes, garlic in half. Salt zucchini, eggplant, peppers and carrots and let stand for 10 minutes, let the juice go.
Pour sugar, spices to the bottom of the jar, put tomatoes. Mix vegetables with onions and garlic, put in a jar, tamp tightly so that they are flush with the neck. Pour all the ingredients of the marinade, it should reach somewhere up to 4/5 of the height of the jar.
Close the lids, put in a pressure cooker with moderate hot water. Close the pressure cooker and bring to a boil over high heat.
When the pressure cooker begins to whistle, reduce the heat to medium and cook for 10 minutes. Turn off the flame and leave for another 5 minutes.
Put the pressure cooker under a stream of cold water from the tap, cool, open, remove the cans on the table. After 20 minutes, turn the lids down and let cool completely.
Let stand for a week and gain flavor.
You can store a year in a dark cool place.

Tomato sauce in the manner of satsebeli from Nika

Ideal for kebabs, fried lamb, poultry, cooked in the "Caucasian" manner. If you make out fresh tomatoes, they should be taken somewhere around 3 kg, preferably plum-shaped, boiled, as in the previous recipe, to about 1 liter, then rub from the skins and seeds through a sieve. If you are too lazy, you can take, for example, 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. Note: tomato puree It's not tomato paste!

for 1 liter:
tomato puree or passata - 1 l
wine vinegar 6% - 3-5 st. l.
sugar - 3-4 tbsp. l.
cilantro, basil (purple is better)
dill - 1 bunch
fresh mint - small bunch
hot red pepper to taste
garlic - 3-4 cloves
ground coriander - 1 tbsp.
ground black pepper
non-iodized salt - 2 tsp

Remove the stems from the basil and dill, rinse the cilantro well. Finely chop greens and garlic. Finely chop the hot pepper.
Bring the puree to a boil, season with coriander, black pepper, salt, vinegar and sugar.
Pour hot peppers, greens and garlic, mix, let warm up for a couple more minutes.
Can be kept for over a year.

Ketchup Provence by Guy Jedd

Very homey, spicy and delicate, like everything Magic Grandpa Guy makes. Excellent with boiled meat, pork, poultry or potato casseroles. Try not to overdo it with only the amount of thyme and spices, the indicated amounts are quite enough - this ketchup should not be intrusive.

for about 1 liter:
ripe tomatoes - 1.5 kg
sweet white onion - 1 kg
red wine vinegar - 125 ml
sugar - 100 g
spicy mustard - 1 tbsp.
grated nutmeg- 1⁄2 tsp
sweet paprika - 1⁄2 tsp
hot red pepper - 1⁄2 tsp
dry thyme - 1⁄2 tsp
ground ginger - 1⁄2 tsp
olive oil - 4 tbsp.

Coarsely chop the tomatoes, chop the onion into half rings.
Heat olive oil in a saucepan, put onions, tomatoes, lightly salt, mix, and cook, stirring, over medium heat for 35-40 minutes, until the vegetables are well reduced.
Rub the vegetables through a sieve or masher.
Pour over vegetable puree back to the saucepan, add the rest of the ingredients, simmer for another 15 minutes, until the sauce thickens to the desired consistency (as it cools, it will become a little thicker).
Check for salt, pepper, vinegar, sugar.
Pour into hot sterilized bottles, cap, cover with a towel and let cool.
Can be kept for over a year.

Quick apple and onion chutney by Ivan Gilardi

Swift sauce - garnish to any terrine or fresh white meat. If the amount of vinegar seems intimidating to you, take half, test for acid in the middle of cooking and add as much as you see fit to your taste. The amount of pepper, of course, adjust yourself depending on its spiciness and your tolerance. I don't like spicy chutney at all. If lazy - use your favorite ready-made curry mixture, if you want - fry in a dry pan for a teaspoon of cumin, ground coriander, ground turmeric, paprika, a little cloves, cardamom, etc., to your taste, and then pound into powder in a mortar.

Golden apples - 6 pcs.
onion - 3 pcs.
cane sugar - 10 tbsp. l.
white wine or Apple vinegar 9% - 8–9 st. l.
curry - 2 tbsp. l.
hot red pepper - 2 tbsp. l.
non-iodized sea ​​salt- 1 tsp

Peel onions and apples. Cut the onion into half rings, apples into cubes. Sprinkle everything with cane sugar and mix. Add the rest of the ingredients.
Put everything in a microwave-safe lid. Cook in the microwave for a maximum of 10 minutes, remove, mix and put on for another 10 minutes. The time depends on the power of the stove.
If there is no stove, you can make it in a saucepan. To warm vegetable oil without smell. Add all the ingredients and simmer until tender, 20-30 minutes, stirring often so as not to burn.

Eggplant Jam with Peperoncino by Maddalena

If you peel eggplants from the skin, it will be completely impossible to determine what it is cooked from by taste (although you can not peel it). Just do not put a lot of hot peppers, you need it here completely “zut-tsut”, as Maddalena says. Eggplants choose young, medium-sized, preferably round, hard, with the smallest seeds, and even better, without them at all.

for about 900 ml:
eggplant - 1.2 kg
sugar - 300 g
juice of 1 lemon
apple - 1 pc.
white wine or apple cider vinegar - 4 tbsp. l.
pectin - 20 g
ground or fresh hot red pepper - to taste

Peel the eggplant with a vegetable peeler, cut the flesh into small cubes, pour over lemon juice so as not to darken.
Thoroughly mix sugar with pectin.
Peel the apple, remove the core, grate.
Put eggplant, apple, sugar, vinegar, a pinch of pepperoncino in a wide saucepan, stirring, bring to a boil.
Cook for 5 minutes, stirring constantly. Stir constantly while cooking.
Taste, if necessary, add lemon juice to taste.
Arrange very hot in sterilized jars, close with lids. Cover with a towel and let cool.
If the jars are not sterilized, then they can be stored in the refrigerator for up to a month. If sterilized, then out of the refrigerator for up to 2 years.

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.

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, 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" .

Satsebeli-style tomato sauce

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 passata 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 the tomato puree 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 hot peppers, herbs 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 maintain or regularly read culinary blogs or websites, 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 for what tune in the wave. 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
beverages
...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 liqueurs - 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.