2 cups of nettle leaves, 3 cloves of garlic, 4 tbsp. tablespoons pine nuts, 70 g parmesan, 2 tbsp.l. olive oil, salt and pepper – to taste
Wear gloves. Which will protect your hands from nettles. Soak for a moment nettle leaves in cold water.Blanch in boiling water and then dip in cold water. Nuts fry in a skillet. Mix in a blender nettles, garlic, nuts and cheese.Slowly pour in the oil, sprinkle in salt and pepper and mix again.
150 ml is not very sweet black currant jam, 2 oranges, 1 lemon, 1 ch. L. vegetable oil, 70 ml of red wine 1. l. sugar, black pepper, half the onions, 1/4 ch. l. ground ginger and mustard powder, salt
Heat the oil over medium heat, fry the chopped onion in it until browned. Remove the zest from the orange and lemon, squeeze the juice from the fruit. In a saucepan pour the wine to the onions and evaporated twice. Remove the skillet from the heat and put in a currant jam, citrus juice, their own zest, sugar, black pepper, mustard powder, ginger. We put on the fire and cook 3-5 minutes. Give to cool and serve.
1 kg plums, 4 cloves garlic, 1 tbsp. l. salt, a little pepper, 1 bunch cilantro, 2 ch. l. sugar, 1 tsp. hops-suneli
Wash and get rid of seed plum. Cook them on medium heat to a simmer, reduce the heat and cook for another hour, stirring constantly. Blender convert plum puree the sauce and cook for another 40 minutes on low heat, covered. Do not forget to stir! When the puree the sauce reaches the desired consistency, add the chopped cilantro into it, garlic, salt, sugar, hops-suneli, pepper and stir. We give the cook a minute, remove from heat and grind again, all in a blender.Give cool completely and serve with the meat.
>> Watch Video
4 chili peppers, 3 avocados 2 tomatoes, onion, 1 bunch cilantro, half of lime, salt
Peel and finely chop the tomatoes, chili remove seeds and finely chop in a blender along with the onion and cilantro. In turn mortar chili, cilantro, tomatoes and onions into a homogeneous mass. Season with salt and stir again. Add a tablespoon of water and lime juice. Peel and slice the avocado and add to the paste of chili. Stir and serve.
2 kg of grapes, ½ kg of sour apples, 300 g of hard pears, figs 300 g, 100 g shelled walnuts, quince, cloves and cinnamon (sticks) – to taste
Washed grapes in blenedere mix, put in the pan to the chopped quince. There also put the spices. Simmer on low heat for about 30 minutes. Then add the sliced apples and pears. Cook for another half hour. Add to the pan and cook brown figs another 30 minutes. The sauce should be thick. Remove the sauce from the cloves and cinnamon. Mostarda Pour into jars.When the sauce has cooled, add directly to the banks crushed walnuts and close the lid. Boil Mostarda jars in a water bath for an additional 40 minutes. Leave the sauce come in a cool dark place for a month.
3 large tomatoes, 1 red chili, 2 cloves of garlic, 1 small onion, 1 bunch cilantro, salt, 3 teaspoonslemon juice
Finely chop the onion, tomatoes and seeded chili. Add lemon juice, salt and mix. Cover the container with cling film and refrigerate for an hour. Then you can apply.
5 cloves of garlic, 300 ml of olive oil, 1 egg yolk, 1 tbsp. l. lemon juice, salt
Ensure that all ingredients were at room temperature. Peel and chop the garlic to a state of slurry. In a blender, beat the yolk with garlic, gradually adding oil. When the sauce thickens, add the lemon juice and salt.
Brought to you by marieclaire.ru
Translated from Russian Language to English – Spreading the Words