Those who maintain or regularly read culinary blogs or websites do not need to explain at all who these are Jamie and Gordon, Nigel, Nick, Chadeika or Stalik, and studying such recipes “from ...”, you immediately understand what to expect and for what tune in a wave. Getting to the recipes of Nika Belotserkovskaya, I know that I will certainly see there something quite simple, sometimes intricate, but not superfluous, and generally very applicable “in everyday life”. Of course, I visit her website more often. But a website is one thing, and a book is another. And today, in my blog, there will be just the time of 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 publishing such reviews of cookbooks, and even took a special title photo for this case, by which it will be possible to recognize such reviews.

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

Having fluently flipped through the book, I immediately realized that I would cook from it first of all - it would be confit tomatoes. I love baked tomatoes incredibly! It's easy, unpretentious, but just make a pasta with such tomatoes once, and all questions and complaints about excessive simplicity will disappear. This recipe will be waiting for you at the end of the publication.

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 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 - the continuous atmosphere of the dacha, and the recipes are laconic and without excess water.

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

All recipes are grouped into sections:
pickles
pickles
vegetable snacks
sauces
spicy jams
condiments
jams and preserves
the drinks
... and compote!

As you can see from the tabs, 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 prepared my limoncello, but following the link you will find 3 more citrus liqueurs - stock up, the 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 according to science - it was just too confusing to look for and buy ready-made ones, and then 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 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, supplement some ready-made dish or add to vegetable puree soup.

The original recipe uses rosemary and thyme, and 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 cruciform incision on the tomatoes and pour boiling water over them 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, garlic crushed right in the skin, a little olive oil and mix gently with your hands.
Place the tomatoes on a baking sheet or in a wide dish.
Nika suggests 2 cooking options :
preheat the oven to the maximum (250 °), put the tomatoes, turn off the oven and open the door slightly, 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 - threw it in and went to bed, and in the morning it is beautiful. I cooked with the second method, as I did it during the day.
Send the finished confit to clean jars, remove the garlic, laurel and herbs (if sprigs) and add oil. Keep refrigerated.

P. s.: Cooked from pink tomatoes.

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

The previous book was titled "It's Easy to Be Easy"- this was the tenth edition of the culinary blogger, photographer and writer Nika Belotserkovskaya: if a variety of Belonica recipes were collected, then, for example, ... Belotserkovskaya traditionally made all the photos included in the publication 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 a vegetable stew. I saw the idea of \u200b\u200ba pressure cooker in the book "Modernist Cuisine", they use it there both in the tail and in the mane, for cooking everything in the world (including jams, try it!). After several experiments, we got such a snack. Vegetables in it remain absolutely "alive", crispy, dense, with a natural taste. Only eggplants turn from purple to brown, the rest retain their bright colors. Everything can be cut and coarsely, 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 adherence to the cooking time, literally 5-10 extra minutes separate them from boiled vegetables.

for 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 peppercorns - 1 tsp
allspice - 2-3 peas
cloves - 1-2 buds

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

Cut vegetables into medium-sized pieces, about 1.5x1.5 cm in size, onion in large cubes, garlic in half. Salt the zucchini, eggplants, peppers and carrots and let stand for 10 minutes, let the juice flow.
Pour sugar, spices on 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 in all the ingredients of the marinade, it should reach about 4/5 of the height of the jar.
Close the lids, put in a pressure cooker with moderately hot water. Close the pressure cooker and bring to a boil over high heat.
When the pressure cooker begins to whistle, reduce heat to medium, cook for 10 minutes. Turn off heat and leave for another 5 minutes.
Put the pressure cooker under running cold water from the tap, cool, open, remove the cans on the table. After about 20 minutes, turn the lids down and let cool completely.
Let it stand for a week and get some taste.
You can store it for a year in a cool, dark place.

Nicky's Satsebel-Style Tomato Sauce

Ideal for kebabs, fried lamb, poultry cooked in the "Caucasian" manner. If you are making from fresh tomatoes, you need to take them somewhere about 3 kg, preferably plum ones, boil, as in the previous recipe, to about 1 liter, then rub from the skins and seeds through a sieve. If you are 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. Please note: tomato puree is not tomato paste!

for 1 l:
tomato puree or trade wind - 1 l
wine vinegar 6% - 3-5 tbsp. l.
sugar - 3-4 tbsp. l.
cilantro, basil (purple is better)
dill - 1 bunch
fresh mint - a small bunch
hot red pepper to taste
garlic - 3-4 cloves
ground coriander - 1 tablespoon
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. Finely chop the hot pepper.
Bring the puree to a boil, season with coriander, black pepper, salt, vinegar and sugar.
Pour in hot peppers, herbs and garlic, mix, let it warm up for a couple of minutes.
It can be stored for more than a year.

Provencal ketchup from Guy Jedd

Very homey, spicy and tender, like everything the magical grandpa Guy does. Great with boiled meat, pork, poultry or potato casseroles. Try not to overdo it with just 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
hot 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 tablespoons

Coarsely chop the tomatoes, chop the onion in half rings.
Heat olive oil in a saucepan, put onion, tomatoes, lightly salt, mix, and cook, stirring occasionally, over medium heat for 35-40 minutes, until vegetables are well boiled.
Rub vegetables through a sieve or grating machine.
Pour the vegetable puree back into the saucepan, add the rest of the 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, close the lids, cover with a towel and let cool.
It can be stored for more than a year.

Quick apple and onion chutney by Ivan Gilardi

An impetuous side dish for any terrine or for unleavened white meat. If the amount of vinegar seems intimidating to you, take half, try the acid in the middle of cooking and add as much as you like. The amount of pepper, of course, adjust yourself depending on its severity and your tolerance. I don't like spicy chutney at all. If you are lazy - take your favorite ready-made curry mixture, if you want - fry in a dry frying pan each teaspoon of cumin, ground coriander, ground turmeric, paprika, a little cloves, cardamom, etc., to your taste, and then grind into powder in a mortar.

golden apples - 6 pcs.
onions - 3 pcs.
cane sugar - 10 tbsp. l.
white wine or apple cider vinegar 9% - 8-9 tbsp. l.
curry - 2 tbsp. l.
hot red pepper - 2 tbsp. l.
non-iodized sea salt - 1 tsp

Peel the onions and apples. Cut onions into half rings, apples into cubes. Cover everything with cane sugar and stir. Add the rest of the ingredients.
Put everything in a dish with a microwave lid. Cook in microwave for a maximum of 10 minutes, remove, stir and set 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. Heat odorless vegetable oil. Sleep all the ingredients and simmer until tender for 20-30 minutes, stirring often so as not to burn.

Eggplant Jam with Peperoncino from Maddalena

If you peel the eggplants from the skin, it will be completely impossible to determine by taste what it is made of (although you can not peel it). Just do not put a lot of hot peppers, you need it here absolutely "tsut-tsut", as Maddalena says. Choose young, medium-sized eggplants, preferably round, firm, 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

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

Only the lazy one didn’t joke about this provocative title of the new book from Belonika :) And the book, I’ll tell you, is worthwhile! Today I propose to discuss it, at the same time I will share a couple of new recipes!

First, I'll tell you about the book, recipes below.
The design of the book is the same as that of the book - here the same bright paperback, which, if necessary, can be used as a bookmark, many summer photographs 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.

Let's briefly go over the sections.
Pickles: lightly salted and pickled cucumbers, pickled cherry and plums.

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

Vegetable snacks: caponata, sun-dried tomatoes, eggplants and peppers and other delights.

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

Spicy jams intrigue and beckon with their names - spicy pepper jam, onion marmalade with nutmeg ...

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

And what kind of jams and preserves are there ... Only strawberry and orange, there are three options each! Kiwi jam with walnuts, lingonberry jam with spices, pineapple jam with rosemary, sweet pepper jam with marjoram - how can you resist here?)) And that's not all, there are also options from pumpkins, plums, apricots, cherries, peaches , cherries, quince, blueberries, tangerines, lemons, figs, tomatoes, eggplants, dried fruits!

The book is completed with recipes for drinks - mandarinello, nut liqueur, berry liqueurs.

And the compote? ©
... and compote!))

I liked the last book, but I liked this one much more! In my opinion, there are more recipes available to a wide range of readers in it. The recipes are interesting, original and simple. And even though this is a book about cooking, there is a lot you can actually cook all year round.
An excellent book, if you are thinking of taking it or not, drive your doubts away and buy, a worthwhile thing!

You will definitely like the book if you:

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

Well, now the recipes.
I am sending both recipes for the second season of FM, at the same time I will throw the sauce to Olya on FM "A merry couple: sweet paprika and eggplant!" , and confiture to Catalin at FM "Pear, Apple, Chocolate".

Satsebel-style tomato sauce

Delicious sauce! Saturated, spicy, pungent, with a heterogeneous texture ... I went with a bang, I will have to prepare a new portion))

In season, you can make a sauce from fresh tomatoes, preferably plum tomatoes. About 3 kg of tomatoes should be cut into 2-4 pieces 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 the trade wind 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 cut tomatoes.

Ingredients:

Trade wind and tomatoes in 1 liter pieces,
white wine vinegar 4 tablespoons,
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

Preparation:

Remove the stems from the basil and dill, rinse the cilantro well.
Finely chop the herbs 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 in hot peppers, herbs and garlic, mix, let it warm up for a couple of minutes.

Pour into hot sterilized bottles, close the lids and let cool.
It can be stored for more than a year.
I cooked with half the ingredients, two bottles came out and a little sauce was left to sample. It was not poured into sterile containers, because I didn't plan to store it, we already ate it. We sell greens all year round, there is 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 sweets.

Spicy Pear Jam from 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 confiture is ideal for meat, especially for boiled pork. I cannot agree with this, personally I didn’t taste good 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 the recipe (for my taste, black is rude 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,
0.5 lemon juice

Preparation:

Crush the pepper coarsely enough in a mortar. I visually liked it better with a whole pepper.
Peel and core the pears, cut into small pieces.
Mix sugar and pectin thoroughly.

Put pears in a wide-bottomed saucepan (or jam bowl), cover with sugar, add lemon juice. Stir constantly, bring to a boil over high heat and cook for 5 minutes.
Remove from heat, add pepper and mix well.
Dispense immediately in sterilized jars and roll up.

Thank you for your attention and have a nice week!

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 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 have come across such recipes as well. It doesn't get any better from this, on the contrary, it picks up 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 bit hot, so that you can put your finger in it calmly, without scalding.
6. Filter the alcohol from the rind through a fine sieve or through cheesecloth or a napkin.
7. Mix with chilled syrup - the liqueur immediately becomes cloudy, as it should be. Wait a couple more days.
8. All - you can and should drink!
9. It is best to store limoncello 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. Do immediately.