Cook

Virgin, you will not believe ... my cat cracks pasta.
Nagira
Quote: Cook

Virgin, you will not believe ... my cat cracks pasta.

Yeah ... I'm glad ...

And I also think that this pasta can probably be added to a salad (cucumbers, tomatoes, herbs), I think it should add spice.

lemur, great that you liked it!
If you mean to use the pasta as a salad dressing, then you need to add some liquid - I took the pickle from the olives so as not to add too much to the already bright taste ... and oil in the trail. do not regret it
As a spread - pasta is good for any vegetable: cut into circles and a spoonful of pasta on top
celfh
Irina, I'm on a return visit to you. You described in great detail how you use caviar from bread and garlic. I can't tell you in such detail what I eat the olive-almond paste with. Why? Because I eat it with everything, perhaps, except fruit. Today I spread breadcrumbs with pasta, poured lean cabbage soup with sauerkraut and ate so tasty. Then I poured tea, made another sandwich and got great pleasure. I understand that capers and olives are not friendly with tea, but it was soooo delicious to me
Nagira
Quote: celfh

Because I eat it with everything, perhaps, except fruit.

Tanya, DRUKHH and I am the same
Dana
So I am "thank you" for the pasta. The first time I began to grind the nuts right after the water was drained, and the whole skin went in long rags into the grooves of the blender (I have a submersible one). In a panic, I pulled everything out and finished the paste. Well, oh-oh-oh-very tasty. The second time I was smarter, I drained the water and let the nuts stand for 10 minutes. The skin broke at once. True, the following problem surfaced: while I was spinning around the kitchen, lo and behold, and there were already half a jar of olives, devoured filmed by the Pagans. I did it with what it was, I thought I would buy it tomorrow and intervene, ran, then forgot, as a result, the "new" recipe lived for a day, then it was safely eaten.
Nagira
Danahow many adventures

I am very glad that you liked it
Dana
Today I prepared a vegetable salad: cucumber, tomato, lettuce and green. onion. I filled it with olive oil, and then my eyes fell on the pasta. Well, me and her, darling, there ... 2 teaspoons with a slide and mixed. Such a taste! Nm!
celfh
Quote: Dana

2 heaped teaspoons and stir. Such a taste! Nm!
I will have to do this too, otherwise I make all the sandwiches
Nagira
Dana, Celfh, girls, thank you for sharing your impressions and experiments

Quote: Dana

Today I prepared a vegetable salad ... 2 heaped teaspoons of pasta and mixed. Such a taste! Nm!

I also added to salads, but in winter, that is, from boiled vegetables, but I have not tried with fresh ones yet ...

Dana
Nagirochka, fresh salads are the best! I made pizza today, so I smeared a little bit of pasta on top of the ketchup. Dukhmyan went, this is something. True, nuts are cool then came across on the teeth. ; D Eaten, but next time decided to stir in olives and capers without them
celfh
The last time I added cognac, for better preservation, because there are holidays, there is a lot of food. I didn't like the cognac. A little better for my taste, but no cognac
Nagira
Quote: celfh

The last time I added cognac, for better preservation, because there are holidays, there is a lot of food. I didn't like the cognac. A little better for my taste, but no cognac

Tanya, and you haven't poured the cognac, he seems to be responding with a slight shade ...
Well, the tastes are different, I don't always use it either ... For reasons of economy
celfh
Quote: Nagira

Tanya, and you didn't pour the brandy
not naya can and poured. But since then I have been doing without brandy
Sens
This information can be helpful!
It is important - during heat treatment, almost all the useful properties of capers lose and become absolutely tasteless, therefore, heat treatment of capers is never done! Manufacturers pickle them, and we, users, must add them to the finished dish before serving, or put them on the table in a separate container, so that everyone can take capers at will. It's bad that they are usually pickled in vinegar, and a foreign taste is added to the true taste of the capes - to remove it, pour out the vinegar, take the same amount of olive oil and slightly heat the oil with herbs: rosemary, oregano, thyme, oregano. When the oil has cooled down, fill it with capers, close the lid and send it to the refrigerator for a couple of days, then you will have true capers with their natural taste in front of you.

If the almonds are kept in water for longer, they acquire the flavor of a milky stage of ripeness. Is it possible to use almonds that have been soaked in water for a long time?
Nagira
Quote: Sens

If the almonds are kept in water for longer, they acquire the flavor of a milky stage of ripeness. Is it possible to use almonds that have been soaked in water for a long time?

Sens, thanks for the information, the capers in this recipe are not heat-treated, so everything useful is for you!

And about soaked almonds, I can only assume that this can affect the shelf life of the paste in the sense of reducing ...
Rita
Finally, I got it right with the ingredients and I made this paste! Thank you! Yummy!
Nagira
Rita, with the first tasting! Hope you are now also in the O-M-pasta lovers club
izumka
Yesterday I prepared this pasta with walnuts (I don’t have almonds, but I just wanted to cook it urgently!) And without oil (strict post this week), added a little vegetable broth instead of oil. Such a nut-caper treat !!! Very refined taste!
celfh
Aunt, read carefully! Olivkovo- almond paste ...
but it's hopeless ... my aunt can't read carefully, or maybe she can't read at all if she bought olives? Threw them into the paste and was sooo surprised when the paste got a dark shade?
Irina, I briefly told you about myself
This is not to say that the pasta is not tasty ... it is just a different pasta ... but it lacks acid. Now I sit and think, what should I add? Olives or capers, what acid was there?
Nagira
izumka
I’m glad that I have finally worked out the ingredients ... in the spring of 2011 ...
Sometimes I also aim for a long time at some recipe ...
The main thing is to like it! I'm glad for you and thanks for your feedback!

celfh
Tanya, you and I are probably the biggest lovers of this pasta and I am very, very happy about that!

But with experiments, albeit involuntary, you conscientiously consulted me. Well, I promised for a long time my olive version ... And there are pictures ... I'm going to post ...

Olive almond paste with capers for baguettes and vegetables Olive almond paste with capers for baguettes and vegetables

And at the same time another simple, not even a recipe ... but a way to "refine" olives:
Olive almond paste with capers for baguettes and vegetables
celfh
Irina, I still have big lovers of pasta at work. I treated the employee, now she is on our team

Nagira
Tanya, hello to the employee! Very nice
For me, everything in this paste is so balanced that it is beyond competition ...
About competition - I'm talking about olive varieties They are not bad, but not as versatile as olive
Yes, I myself answered the questions a year ago:
Quote: Nagira

...
3. And yet, is it possible to replace olives with olives or it won't be the same ...
I love olives and olives alike and I have a recipe for pasta with olives, but with different ingredients. For my taste - sourness and spice, different in olives and capers, becomes voluminous and harmonious, and olives cannot combine with capers (IMHO - like ketchup and mayonnaise)
And I haven't thought of stirring the olive paste yet - it is not as bright and suitable for many things as the olive one.

And you pushed me to share the olive experience. hope it will be useful to someone.
matroskin_kot
I just wondered where to attach almond cake from milk ... And then the recipe! I did it and tasted it right now. I added mustard, it turned out to be a paste in consistency, like thick mayonnaise, maybe due to the fact that the cake is moist. Delicious . I'm waiting for the main taster ...
Nagira
Irinkahow great the cake turned out to be in business ... and it tastes like something new
I hope the taster will like it too! Especially if you don't forget to add cognac to the paste
By the way, did you miss the "insisting" moment? Three or four days later, the pasta tastes better, tastes more balanced - all the ingredients should "make friends"
matroskin_kot
I haven't added the cognac yet ... I need to confiscate the gram from my husband ... And somehow I missed it about "insisting". But, I liked it right away, without insisting. Mom walks around and sighs that the granddaughter of the fasting menu has "richer" ... But we have something different ... no capers are supposed to.
Nagira
Well, cognac nada-nada ... Irisha, but who you cheated with capers there - I didn't understand ...
matroskin_kot
Grandmother, that is, my mother ... She has been very vigilant lately so that she does not miss anything tasty anywhere. She's getting old ... Sweets, chocolates, etc. I buy her on a par with the baby, and she will always demand beer from the men after the bath. They no longer resist. A glass is being poured ...
Nagira
Ah-ah-ah, what's the matter ... otherwise I think how is it so - someone is "richer", but for some reason, someone is not supposed to capers ... Maybe I don't know about capers ... Irishka, patience for you
nut
After reading the topic, I also made a paste. So far I can’t even say about my feelings - I don’t like olives and olives, capers are horror for me to olive oil, I’m not trained. However, I can’t say anything bad about the pasta itself - the taste is specific, but not repulsive , that is, after trying half an hour. , I wanted to get to the bottom of it I took it to the chill-nik and after a couple of days I find out xy eat xy Girls, by the way, there is an exact weight of olives on the jar - after the inscription "net weight" it says "weight of the main product", i.e. olives themselves I checked - it matched 100%
Nagira
Irishka-nut,
I don't even know what to answer ...
I'm glad you were impressed and made a paste ... and I'm afraid of your feelings in two days ...
You don’t like olives ... you don’t like olives ... you don’t like capers ... how can you like pasta here ...
Did you add some brandy? can he save the situation?

And no one likes capers themselves, they are SPICE. I remember being horrified when I read the girls' posts about their disgust for these buds after tasting with a spoon-from-a-can ...

I still hope that at least someone in your family will like this pasta
matroskin_kot
Yeah, when I bought capers for the first time - (well, of course - everyone writes about them, but I have never tried ...), so at first I thought that, they say, how good it is that the jar is small - it's not a pity to throw it away ...: crazy: Taste ... I don't know what, but with a cologne scent. It's good that I didn't throw it away. The hodgepodge is super! In salads. Only a little bit, the seasoning is well .... So I used to resemble pickled ginger and sauerkraut with cologne, but now I can quietly devour a jar, well, olives, olives, of course, at first I didn't like it, now I can't tear it off
Tarhuncik
Irina, thank you for the recipe! I have made only olive-almond paste so far, but already very tasty!
I was afraid to put the capers - they brought a jar, and the buds in it are gray. I rarely deal with them and I'm not entirely sure whether such a raid is acceptable. Now I tried to examine your photograph, and it seemed to me that there are the same ones. Hence, in fact, the question for you, as an experienced person - how do capers usually look? Are they evenly colored, or is this dusted look normal?
nut
Virgo, I'm in shock If you take into account that I can't stand each ingredient individually, but in the pasta everything turned out to be SUUUPER, I'm already eating the third sandwich and it's still the first day at the chill-ke I can imagine what will happen tomorrow
Nagira-Irishka - Thank you so much for the recipe and for teaching us, me, in any case, to eat such healthy things
P.S. - I even went to buy olives and pickled
Nagira
Irishka-nut !!!

Olive almond paste with capers for baguettes and vegetables

Enjoy your health !!!
And do not rush to taste olives in the first days, let them infuse! Although if they are pitted, they will marinate faster.
And what is it to me today all Vykat? Irin, let's go to brotherhood, eh

Tarhuncik
Be sure to add capers, this is the very gourmand nuance! Plaque is natural: first, the capers are salted.
nut
Agree
Nagira
Agreed!
Wildebeest
Nagira
I made this pasta only with olives. I like it. You will smear on fresh bread and purr with pleasure.
I slightly soaked the capers, I was afraid that it would be very salty.
Nagira
Svetlana, I am glad that you liked it, although with olives you get a completely different taste, right?
Olives are sharp in taste and somewhat rough, which is why they require an ennobling partnership - almonds or tender cheese (that's me in general, not about this pasta).
And olives taste oily, sorry for the tautology

So your pasta should be softer than your experiment should be repeated from olives ... otherwise it's a matter of habit ... I tried to depict something similar from olives, but with other ingredients here is a recipe, if you're interested - Olive Pasta: Simple & Super Vitamin
put on
What a great pasta! The taste is excellent, it goes with both bread and potatoes, I bought this in the store, but your recipe helped me a lot, because now I can make pasta to my taste, and my own pasta is cheaper. Thank you!
Nagira
Nadenka
Thank you, the pasta has indeed been pleasing us for several years with its versatility, taste and ease of preparation.
And of course it's great that you've found a homemade alternative to "store-bought" pasta. I drew attention to the store only when I myself began to do this, the prices were too high
Anhen
Fasting has begun and again I am preparing my favorite pasta !! How glad I am that at one time I did not overlook this recipe, that I sensed in my gut - I will like it! Liked - not the right word! I would eat and eat. It helps a lot to get through these weeks of giving up your favorite foods. Thank you very much!!
izumka
Nagira, and in the post I immediately remembered this delicious pasta! In the morning for bread - so tasty and satisfying! It's so good that capers are now on sale at ATB!
Scarecrow
And I, disgrace, have not yet reached this paste ... But it is necessary. This recipe directly attracts me in an incomprehensible way.)))
Nagira
Quote: Anhen

Fasting has begun and again I am preparing my favorite pasta !! How glad I am that at one time I did not overlook this recipe, that I sensed in my gut - I will like it! Liked - not the right word! I would eat and eat. It helps a lot to get through these weeks of giving up your favorite foods. Thank you very much!!
Quote: izumka

Nagira, and in the post I immediately remembered this delicious pasta! In the morning for bread - so tasty and satisfying! It's so good that capers are now on sale at ATB!

Oh girls Anhen and izumka, thanks for remembering! glad you checked it out a long time ago and don't forget

Quote: Scarecrow

And I, disgrace, have not yet reached this paste ... But it is necessary. This recipe directly attracts me in an incomprehensible way.)))

Natasha, I remember how long ago she attracted you ... two years already ... I so suspect that we need to mature together, I’m almost longer than yours Pie with salmon, broccoli and cottage cheese I'm going to try ... from home I sometimes eat one fish, and so while I collect the ingredients, I see - there is already one fish left ... Philadelphia togos ...
Lily
Thank you very much for the recipe! There are a little digressions, there were 100 g of capers in the jar and the oil is vpd. raff. with the addition of olive ... Very, very tasty !!! Now the pasta has gone to the refrigerator, I will wait 2 days (although I will steal)
celfh
Every time I thank Irina for the recipe. There is no price at all for him in post This year I made a double portion at once
Lily
You Tanya are right, the post is the very thing. I think this "help" will be done quite often. Thank you!!!
Nagira
Lily, very glad that you liked it! And that the club of lovers of this pasta has a replenishment!
It's a pity that they only remember her in the post.

celfh
Tanyushathank you dear that you are so constant in your sympathies
Wildebeest
Nagira, don't throw your slippers at me. Yesterday I made this pasta with olives and walnuts, the rest of the ingredients remained unchanged. Of course, the taste has changed, but has not deteriorated in the least.
Now I will try with other nuts.
Lily
Quote: Nagira
It's a pity that they only remember her in the post.
Do not be offended, I think that not only in the post ... I just found this recipe right now during the post. By the way, I treat and distribute the recipe very actively, the people also like it

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