There are several recipes for winter preparations from green tomatoes on the site. But in the season of preparation for winter, many recipes for “conservation”, as they say, do not happen. Our tomatoes are almost gone, and it’s getting colder. Here, yesterday I collected the remains, half a bucket. If you like a sour-sweet-spicy combination in dishes, then this snack is for you. It will certainly please you and your guests in winter!
Autumn is a time for home-made, hearty, cozy dishes. And potted dishes are a great choice for cool autumn days. I want to offer you a recipe for mushroom soup in pots, cooked not on broth, not on water, but on melted milk. The soup has a very rich, creamy taste.
Since childhood, I love stuffed peppers in any form. If you don’t mind sausage products, I suggest you diversify your menu in the fall with pepper, stuffed with vegetables and sausages. It is satisfying, delicious and flavorful.
Really wanted fish soup at home? Then cook! I called it “fish soup” because a little bit of fish soup, a little bit of fish soup-conder, and it turned out very soulful. I’ll cook for two, just a little. We’ll eat fresh!
Flavorful, bright, creamy gravy is a great addition to any side dish! For a full taste, mushrooms must be taken from the forest, not from the greenhouse (I have white ones, but others are perfect), and smoked paprika will add extra brightness to the taste.
Turkey pastrami according to this recipe is soft, tender, juicy and flavorful. It can be served as a slice on a festive table, for Breakfast on sandwiches or as an addition to a salad and is very convenient to take on a picnic.
Very tasty, baked zucchini “cups” stuffed with minced lamb and millet. Under a cheese crust and with a spicy aroma of spices and vegetables. Zucchini looks great on a plate and is suitable for a festive menu.
I present you one of my favorite dishes! This is a Riet from a duck. I love duck. A Riet is a type of French pate. And it is prepared quite simply, though relatively long. Well, those who don’t like duck can make a chicken salad like this. And if you got a goose, you can make it out of a goose or any other bird)
In autumn, hot red pepper is available on the markets. I always make a jar or two of this pickled hot pepper for the winter. It can be served as an addition to a plate of pickles, add to salads, sauces. As an addition to meat cuts, it is very good, or as an independent snack for lovers of spicy. This pepper is moderately sharp, it has an average pleasant sharpness. But, according to the same recipe, you can also preserve chili peppers.
