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Fresh salted fish for Breakfast is always delicious. Especially if this fish is red. Well, if you have prepared it in General, "aerobatics". After all, how tasty, tender and delicious you will do this simple dish, it is impossible to put into words, its worth to try. So without further words, let's do it today.
Delicious and very tender - tomatoes in their juice. For me, this winterising has always been a certain model, a kind of pinnacle of culinary creativity in terms of conserves. And all because experienced housewivws (as it seemed to me then, though now I think they are just – "teapots with whistle") always said the same thing: this is the most capricious conservation, and from three cans before the season remains maximum one, or even no one. And I was saddened and alarmed.
The first time this dish, zucchini in tomato sauce, I made a very, very long time ago. And because, quite suddenly I had to dinner my old friend. And nothing unusual, all quite commonplace and ordinary, if not his hard diet – vegetarian. So I had to think about it. And as the time was quite a bit, but the choice of available products in the fridge was very scarce, I have prepared this simple but very tasty (as it proved) dish, zucchini stewed in tomato sauce .
In the summer I try more often to do varied and interesting vegetable dishes. Moreover, this contributes to the abundance of vegetables on the shelves of the city, and unwillingness to cook something complicated and long, and of course, hostility to any hot food. So, today our menu – elementary fan of baked zucchini with sausage-tomato filling. Although as shown, the filling can be any, this is completely a matter of taste and preference.
This Russian zucchini cake and no cake at all in the conventional sense of the word. First and foremost, because it is not a sweet dessert, but rather, quite the opposite, a kind of cold appetizer, which may be independent, very tasty dish. So at my house all know him under the name "squash the rain", although it famous and so beloved by many of us the cartoon, it doesnt have any, even distant, relationship. Although that doesn't make it less tasty, popular and mouth-watering, what you and I now try to convince.
I must say honestly, pineapple zucchini, including compote, over the years I tried to do more than once. But always - to no avail, despite the fact that the variants have tried mass. But never, in any recipe, not just proposed to use pineapple juice and vegetables, so this recipe I'm not just interested, but forced to go immediately to the nearest market for squash and the nearest shop - for pineapple juice.
For this dish, marinated tomatoes and zucchini for the winter, I always treated with some caution. Well, really, zucchini - very capricious in all the vegetable preservation, and the banks with him very often just grow turbid, swell and even explode. So, better to ignore it, and cook something else.
However, the curiosity and the desire to prove to myself that I have something in the kitchen and I can sense that in the seamer, still forced me to one year to make a few jars of pickled tomatoes and zucchini. And when the winter, none of the cans did not disappoint me, I decided to write this recipe. After all, they, like many other things that I am preparing for the winter, had a very original, interesting taste. So - start.
Salted cucumbers, I really, really love. I do not like that. I love them madly, and I do every time new, when the previous batch strives to end. That's just this season, ground, not greenhouse cucumbers, oh, how short-lived. And about "Overseas green vegetables, incomprehensible and tasteless," and he does not want.
So when I came across a recipe how to prepare salted cucumbers for the winter, I did not hesitate, I went to the kitchen. And that's what I came out of it, I'll try to tell you now.
There are many recipes for this vegetable greens. Long or fast, sharp and not very complex or on the contrary, it is very simple. But this recipe I have tried many times and can say with certainty: this is the recipe for pickled zucchini with dill, you sure will not fail, nor taste, nor the fact that he is not worthy and just explode. And the fact that it is very simple, and is preparing "one left", you now see.
For me, summer - the season when all want to get done, but at the same time - not much strain. And in the annex to the kitchen - spend it as little time and effort, but at the same time - to diversify what happens. And this applies to both the daily food, and to the preservation of the winter.
Therefore I have today in the menu - classical marinated zucchini. But as they do, I'll tell you now. And you'll find that this recipe - the simplest, even elementary and very fast.
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