Those who maintain or regularly read culinary blogs or sites do not need to explain who all these Jamie and Gordon, Nigel, Nick, Chadeika or Stalik are, and when studying such recipes “from ...”, you immediately understand what to expect and for which wave to tune. Getting on the recipes of Nika Belotserkovskaya, I know that I will certainly see something rather simple there, sometimes intricate, but not unnecessary, and generally very applicable “in everyday life”. Of course, more often I visit her site. But the site is one thing, and the book is another. And today and on my blog there will be time for this 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” (“Exmo”).

By the way, I continue to plan to publish similar reviews of cookbooks, and even took a special title photo for this case, from which it will be possible to recognize such reviews.

Agree, the name of the book is really brilliant! After reading the name, you can be amazed, laugh, resent or freeze, but you will not remain indifferent - the name catches. It catches, like the charismatic Nika herself, like her recipes.

Quickly flipping through the book, I immediately realized that I would cook from it first of all - these would be confit tomatoes. I incredibly love baked tomatoes! It’s easy, unpretentious, but once cook pasta with such tomatoes here, 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 year-round”

The book has a soft cover. I do not really like these, but I liked the bend on the binding, which not only shows the reader a beautiful photo in a larger size, but also practical, because it can be used as a bookmark.

In the photographs of the book there is a continuous atmosphere of a summer residence, and the recipes are concise and without too much water.

Photos of dishes are diluted with photographs “from life”, which gives rise to a certain feeling of “wanting to eat”, because it is sunny, warm, sometimes solitary, or not solitary, but certainly delicious.

All recipes are grouped into sections:
pickles
marinades
vegetable snacks
sauces
naughty 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 Niki's website, I prepared my limoncello, but here you will find 3 more citrus liquors - stock up, New Year is just around the corner.

Confit Tomatoes

When I started to dry tomatoes on my own, I still did not know what they should be in science - just then it was too confusing to search and buy ready-made ones, and right there everything was at hand: tomatoes, oven, desire. And my very first sun-dried tomatoes were almost like this: soft and tender, quite juicy.

They are remarkably stored, filled with oil in a jar, and are delicious just like that, in the form of a salad, or as “put on bread” or added to salad, add some ready-made dish or add to vegetable puree soup.

According to the original recipe, rosemary and thyme are used, I replaced these two herbs with dried oregano.

Ingredients:

6 tomatoes
4 cloves of garlic
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, and then remove the skin. Cut into 4 parts, scrape seeds with juice.
Add all the spices to the tomatoes, garlic crushed directly in the skin, a little olive oil and mix gently with your hands.
Put the tomatoes on a baking sheet or in some wide form.
Nika offers   2 cooking options :
preheat the oven to a maximum (250 °), put the tomatoes, turn off the oven and open the door, leaving to cool completely;
preheat the oven to 100-120 ° and simmer for 3-4 hours.
The first way is good for cooking in the evening - threw it and went to bed, and in the morning beauty. I cooked by the second method, as I did it during the day.
Ready confit send in clean jars, removing garlic, laurel and herbs (if twigs) and pour oil. Keep refrigerated.

P. s.: Cooked from pink tomatoes.

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

The previous book was titled Easy to Be Easy.- this was the tenth edition of the culinary blogger, photographer and writer Nika Belotserkovskaya: if   were collected a variety of recipes Beloniki, for example, . Belotserkovskaya by tradition, all the photos included in the publication were taken by Igor Mozheiko, the permanent author of the best-selling blogger’s design, the art director of Sobaka.ru.

Instant pickled vegetables from Nika

Or vegetable stew. I spied the idea of \u200b\u200ba pressure cooker in the book “Modernist Cuisine”, they use it there in the tail and in the mane, to cook everything in the world (including jams, try it!). After several experiments, I got such an appetizer. The vegetables in it remain absolutely “alive”, crispy, dense, with a natural taste. Only eggplant from purple becomes brown, the rest retain their bright colors. Everything can be cut into large pieces, as in the photo, but then you will need more liquid for the marinade, about half. Greens, if you want, take to your taste - green basil, cilantro, parsley, dill, tarragon. You can use broccoli and cauliflower. The most important thing here is strict observance of the cooking time, literally 5-10 extra minutes separate them from boiled vegetables.

on a 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 pepper peas - 1 tsp
  allspice - 2-3 peas
cloves - 1-2 buds

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

Cut the vegetables into small pieces, measuring approximately 1.5x1.5 cm, onion in large cubes, and cut the garlic in half. Salt zucchini, eggplant, pepper and carrots and let stand for 10 minutes, let the juice.
  Pour sugar, spices into 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.
  Cover with lids, put in a pressure cooker with moderately hot water. Close the pressure cooker, over high heat, quickly bring to a boil.
  When the pressure cooker starts to whistle, reduce heat to moderate, cook for 10 minutes. Turn off the heat 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 allow to cool completely.
  Let them stand for a week and get some taste.
  You can store it for a year in a cool dark place.

Tomato sauce in the manner of satsebel from Nika

Ideal for kebabs, fried lamb, poultry cooked in a "Caucasian" manner. If you make fresh tomatoes, they need to be taken somewhere around 3 kg, better plum-like, boil, as in the previous recipe, up to about 1 liter, then wipe from skins and seeds through a sieve. If laziness, 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. Please note: tomato puree is not tomato paste!

1 liter:
tomato puree or trade wind - 1 l
wine vinegar 6% - 3-5 tbsp. l
sugar - 3-4 tbsp. l
cilantro, basil (preferably purple)
dill - 1 bunch
fresh mint - a 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 the herbs and garlic. Chill hot pepper finely.
  Bring the mashed potatoes to a boil, season with coriander, black pepper, salt, vinegar and sugar.
  Pour hot pepper, herbs and garlic, mix, let it warm for a couple of minutes.
  It can be stored for more than a year.

Ketchup provencal from Guy Jeddah

Very homely, spicy and tender, like everything that Guy’s magical grandfather does. Great with boiled meat, pork, poultry or potato casseroles. Try not to overdo it only with the amount of thyme and spices, the indicated quantities are quite enough - this ketchup should not be intrusive.

approximately 1 liter:
ripe tomatoes - 1.5 kg
sweet white onion - 1 kg
red wine vinegar - 125 ml
sugar - 100 g
spicy mustard - 1 tablespoon
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 in half rings.
  Heat olive oil in a saucepan, put onions, tomatoes, add salt, mix, and cook, stirring, over medium heat for 35-40 minutes, until the vegetables are well cooked.
  Wipe vegetables through a sieve or a cleaning machine.
  Pour the vegetable puree back into the saucepan, add the remaining ingredients, simmer for another 15 minutes, until the sauce thickens to the desired consistency (when it cools, it will become a little thicker).
  Check for salt-pepper-vinegar-sugar.
  Pour into hot sterilized bottles, cover with lids, cover with a towel and allow to cool.
  It can be stored for more than a year.

Quick apple and onion chutney by Ivan Gilardi

A swift sauce-side dish to any terrine or to fresh white meat. If the amount of vinegar seems frightening to you, take half, try the acid in the middle of cooking and add as much as you like to your taste. The amount of pepper, of course, adjust yourself, depending on its severity and your tolerance. I don’t like spicy chutney at all. If laziness - take your favorite ready-made curry mixture, if you want - fry in a dry pan a teaspoon of zira, ground coriander, ground turmeric, paprika, a little clove, cardamom, etc., to your taste, and then grind it 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 tbsp. 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. Pour all with cane sugar and mix. Add the rest of the ingredients.
  Put everything in shape with a microwave lid. Cook in the microwave for a maximum of 10 minutes, remove, mix and put for another 10 minutes. Time depends on the power of the stove.
  If there is no stove, you can do it in a saucepan. Heat up the odorless vegetable oil. Sleep all the ingredients to simmer until cooked for 20-30 minutes, stirring often, so as not to burn.

Eggplant jam with pepperoni from Maddalena

If you clean the eggplant from the skin, it will be completely impossible to taste to determine what it is prepared from (although you can not peel it). Just don’t put a lot of hot pepper, it needs to be completely tsut-tsut, as Maddalena says. Choose young medium-sized eggplants, better round, firm, with the smallest seeds, and even better, without them at all.

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

Cut the peel from the eggplant with a peeler, cut the flesh into small cubes, pour over lemon juice so that it does not darken.
  Mix sugar with pectin thoroughly.
  Peel the apple, remove the core, grate.
  Put eggplant, apple, sugar, vinegar, a pinch of pepperoni in a wide pan, stirring, bring to a boil.
  Cook for 5 minutes, stirring constantly. When cooking, constantly stir.
  Try, if necessary, add lemon juice to taste.
  Arrange very hot on sterilized jars, cover with lids. Cover with a towel and let cool.
If the jars are not sterilized, then you can store in the refrigerator for up to a month. If sterilized - then out of the refrigerator for up to 2 years.

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 her, at the same time I will share a couple of new recipes!

First, I’ll talk about the book, recipes below.
The design of the book is the same as that of the one here - it has the same bright soft cover that can be used as a bookmark if necessary, many summer photos on excellent paper, recipes (in the amount of 69, if I'm not mistaken, pieces) from Nika and from the chefs Europe on 160 pages.

Briefly go over the sections.
Pickles: lightly salted and pickled cucumbers, pickled cherry tomatoes and plums.

Marinades: pickled apricots, white, orange and red marinades from Arnal.

Vegetable snacks: caponata, sun-dried tomatoes, eggplant and peppers and other joys.

Sauces for every taste: Provencal ketchup, salsa, apple pavement and much more. I want everything at once, honestly))

Piquant jams intrigue and beckon with their names - spicy jams of peppers, onion marmalade with nutmeg ...

Seasonings are also from the run and do series - confit lemons, garlic butter, etc.

And what kind of jams and preserves are there ... Only strawberry and orange here are three options! Kiwi jam with walnuts, cranberry jam with spices, pineapple jam with rosemary, sweet pepper jam with marjoram - well, can you resist here?)) And that's not all, there are still options from pumpkin, plum, apricots, cherries, peaches , cherries, quinces, blueberries, tangerines, lemons, figs, tomatoes, eggplant, dried fruits!

Drink recipes complete the book - mandarinello, nut tincture, berry liquors.

A compote? ©
... and compote!))

I liked the previous book, but I liked this one a lot more! In my opinion, it has more recipes available to a wide range of readers. The recipes are interesting, original and simple. And despite the fact that this is a book about preparations, a lot can really be cooked all year round.
An excellent book, if you are considering taking it or not, drive doubts away and buy, a worthwhile thing!

You will definitely like the book if you:

1. Love books with quality food photos.
2. Give preference to simple, tasty and interesting dishes.
3. Looking for proven recipes, including from the chefs.
4. Are a fan of Belonica.

Well, now the recipes.
I send both recipes for the second season of FM, I'll throw the sauce at the same time to Ola on FM "A merry couple: sweet paprika and eggplant!" , and the confiture to Katalin on FM "Pear, apple, chocolate."

Satsebeli style tomato sauce

Very tasty sauce! Saturated, spicy, islandy, with a heterogeneous texture ... Left with a bang, it will be necessary to prepare a new portion))

In season, you can make a sauce of fresh tomatoes, better plum-like. About 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 wipe through a sieve to get rid of skins and seeds. Out of season, you can use trade winds 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 1 liter slices,
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 the herbs and garlic.
Chill hot pepper finely.

Bring 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 were enough for me.
Pour hot pepper, herbs and garlic, mix, let it warm for a couple of minutes.

Pour into hot sterilized bottles, close the lids and allow to cool.
It can be stored for more than a year.
I made half of the ingredients, two bottles came out and a little sauce was left for testing. It was not poured into sterile dishes, as I didn’t plan to store, we already ate it. We sell greens all year round, there is a small supply of trade winds, so you can make the sauce at any time.
To fresh cakes and meat - wonderful!

Well, now let's move on to the sweet one.

Piquant pear confiture by Maddalena Ballo

This confiture can also be prepared at any time of the year, especially if you do not have your own pear trees))

Nika writes that the confiture is perfect for meat, especially for boiled pork. I can’t agree with this, I personally had a bad taste with meat, but I liked it with cheese. And the confiture itself is quite good. And let Maddalena Ballo forgive me, but for the future I will exclude black and white peppers from my recipe (for my taste, black is rude here, and I just don’t like the aroma of white here) and leave only pink, increasing its amount twice. And I’ll 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 pepper peas 5 g,
white pepper peas 5 g,
0.5 lemon juice

Cooking:

Pepper crushed in a mortar large enough. I visually liked it more with whole pepper.
Peel the pears from the skin and core, cut into small pieces.
Mix sugar with pectin thoroughly.

Put pears in a pan with a wide bottom (or a basin for jam), add sugar to it, add lemon juice. Constantly stirring, bring to a boil over high heat and cook for 5 minutes.
Remove from heat, add pepper and mix well.
Immediately pack up in sterilized jars and roll up.

Thank you and have a good week!

1. Wash lemons very well and wipe dry.
2. Remove the zest with a peeler, cutting only the yellow part, white will give bitterness.
3. Pour zest with alcohol, close the jar tightly. Leave at room temperature for 5-6 days, so that the alcohol fully draws out all the precious aromas. During this time, you need to shake the jar periodically.
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 does not get better from this, on the contrary, it is gaining unnecessary tastes.
5. When the alcohol is infused, prepare the syrup: heat the water with sugar until it dissolves over low heat. It’s important not to boil! It should be a little hot, so that you can calmly, without burning, lower 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 liquor immediately becomes cloudy, as it should be. Wait a couple more days.
8. Everything - you can and should drink!
9. Keep limoncello best in a cool, dark place. Serve very cold - ideally in glasses frozen in the freezer. Or put a bottle in the freezer before the insatiable guests arrive.
10. To do immediately.