kil
Chalk hello. I put your caviar to boil. There are few zucchini this year, only 4 kg sliced ​​turned out.
Marysya27
Hello everyone This year I did not find one of the notebooks with recipes for twists in a "safe place". I began to look for something similar among the recipes from memory. Recipe from Omela seemed as close as possible.
I made 7 kg of already peeled zucchini. It turned out 7.5 liters of the finished product. Up to 2 liters (not caviar yet) ate during cooking Very tasty
Previously, when preparing caviar, I never steamed onions, and vol. the paste was not added immediately. Onions - the taste is softer and more tender with steaming. By pasta. Before interrupting with a blender, the workpiece is slightly harsh, after - no difference. I will continue to do it according to the recipe.
At the initial stage of cooking:
Courgette caviar uDachnaya
Before meeting with a blender:
Courgette caviar uDachnaya
Outcome:
Courgette caviar uDachnaya
Caviar "will last until spring, and frosts are not terrible" Omela,
Omela
Girls, messages did not come, I did not see what beauty you navayl!)) I am glad that the recipe came in handy. This year I have no zucchini! (
Marysya27
Omela, it happens: "a shoemaker without boots"
Thanks for the recipe
Yarik
Omela, Thank you! This year the zucchini got and there was time. I did it a month ago, now I opened a jar, well, it was just very interesting to try it))) Very tasty, it tastes like a store one, only there is no starch aftertaste that store canned foods sin. In general, we are very happy!
Cirre
Omela, Thanks for the recipe, I did it, I'll try the rest in the morning. I added garlic for myself, we love it a little sharper
akvamarin171
Can I tell you how I'm doing? In a bowl (I recently bought an aluminum 10-liter one) I pour r / oil (that's okay), put onions, carrots - fry, b / pepper (I put one, I continue to cut the rest of the vegetables myself, before rubbing), tomatoes or t / paste ( then more + water). Zucchini (or eggplant, then I don't puree the caviar). Over low heat fry cook, stirring. But not an hour, to the softness of taverns (baklov). Salt, garlic, herbs. No vinegar or sugar. Carrots and b / pepper give sweetness. No proportions, always by eye. At the end, I puree and boil and in cans (without vinegar!) Everything is eaten in flight. And it is stored (in my basement).
PS According to the recipe, pepper is not used, but I add, I like it better. Too lazy to draw up with your own recipe, there is no time. Maybe when I will do more. Now taverns or bakly will grow. Then maybe.




Wow, it's my anniversary! 300 posts!
LudMila
Omela, thanks for the recipe!
Did the first time, at the induction Kenwood. Maybe someone is interested, well, so as not to forget, I will write how.
All the prepared 3 kg of zucchini with the rest of the products did not enter the bowl, although it contains 6.7 liters ... (And how does it fit in a 5-liter multicooker?))) In general, I slightly reduced the amount of vegetables on the go, the zucchini turned out approximately 2.2 kg, the rest did not weigh, reduced by eye. Yes, it is very good that the flexi nozzle was installed immediately, even in an empty bowl, then it would be difficult to insert it!
The first part of the preparation - brought to a boil at 120 C, stirring simply with a button (this is the "0" mode). The bowl was full to the top, so first I removed the lid and returned the pieces trying to jump out.
Then everything settled down, warmed up, set 100 C and the mixing mode "7" (1 time per minute). I cooked this way for exactly 2 hours.
Starting the process and before running the blender:
Courgette caviar uDachnayaCourgette caviar uDachnaya
She took off the bowl, punched the mass with a blender right in it, added some salt.
I put everything in place and turned on 99 C and the stirring mode "6" (every 50 s).
Immediately after shredding and before placing in cans:
Courgette caviar uDachnayaCourgette caviar uDachnaya
Nothing spat, I even took off the lid to boil down better.
It turned out 4 cans of 0.7 l and one 0.5 l.
Courgette caviar uDachnayaCourgette caviar uDachnaya
The bottom of the bowl is clean, nothing has tried to burn.

venera19
Omela, thanks for the recipe!

LudMila, Lyudmila, thanks for the description of the induction cooking.
Yesterday I also decided to try squash caviar.
Made at the rate of 2.5 kg of zucchini. Zucchini, carrots were chopped on a Bosh combine. I think the full recipe (3 kg of zucchini) would be included. Only at the beginning it is not necessary to add the whole mixture, otherwise the mixer scatters briskly. It would gradually come in when it settles a little.
I also think I had to drain a little liquid from the zucchini so that the caviar was thicker. I had young zucchini and young carrots. Instead of tomato paste, I rubbed fresh tomatoes. So the color is not very saturated.
You should try for salt at the very end. I've tried it after two hours, before punching with a blender. Seemed unsalted. But then it boiled down for an hour and already a little too much salt came out. Uncritical, but still.

I'll try to add a photo.
Courgette caviar uDachnaya

Courgette caviar uDachnaya

Banks 0,39l
Marysya27
venera19, Anna, very nice caviar turned out
Quote: venera19
it was necessary to drain a little liquid from the zucchini so that the caviar was thicker.
If caviar is cooked with tomato paste, then the density is just the right one. Fresh tomatoes influenced the consistency. Therefore, I think that to balance the taste of the zucchini, you need to leave it as it is, and evaporate the excess liquid from the tomatoes.
Quote: venera19
I think the full recipe (3 kg of zucchini) would be included. Only at the beginning you need to add not the whole mixture,
Good idea, I'll try this
LudMila, Ludmila,
Quote: venera19
thanks for the description of cooking in induction.
night_furia
It's time for me to join the rave reviews about this caviar. Omelahoney, thank you for the recipe. The caviar turned out to be purring, the color is amazing (pumpkin), although I put only 100 grams. paste for 2 kg. zucchini. It was just that the zucchini were young, I planned to drain some of the liquid before the second stage, I didn’t want to cook without pasta at all, so I decided to put 100 grams. immediately, and 100 gr. at the final uvar, but I looked at the color after pureing and decided not to add more paste. Well, she also zhahla another teaspoon of salt at the end, but these are such trifles when there is such an amazing result!
Courgette caviar uDachnaya The photo does not convey the color so well, unfortunately (
bojarin
how to determine which tomato paste to buy?
Marysya27
bojarin, see for a start by color. The paste should be +/- tomato color. If brown, then burnt. Better to take trusted manufacturers. Also, the pasta can be with or without salt. It just needs to be taken into account when preparing.
Martina @
Omela, thank you very much, I cook a little bit, roll it up for the winter. Delicious!
Ketsal
Add 3 tbsp of toasted flour to this caviar - greatly improves the taste and texture - try
Omela
Girls, I'm glad you liked the recipe. I've already spun one game too! I take the pasta "Tomato".
Ketsal
Omela, we used to be a tomato too, but now we buy Iranian one, it tastes thicker and costs 2 times cheaper. I'll take a picture at home
Umka
All TRICKS !!!
Quote: Ketsal
I'll take a picture at home
Ketsal, Olga, be Laska, take a picture! Will wait!!!
Ketsal
Umka19, catch Courgette caviar uDachnaya
shurpanita
I opened the season, I'm preparing the first batch!
Ketsal
We have already played many parties
Lanna
Mistletoe, thank you for the caviar!
I made a trial batch today. It turned out to be a dietary one, you can play with additives after opening, well, or before) I want to try until the tomatoes - we don't have apples, on its basis, to depict something closer to ketchup. Black and allspice pepper, cloves, tomato. pasta and vinegar more; I hope it will fit as a dressing for my student's pasta. And then the past dressings are all boring. You see, you see there is no time for him to cook stew, I roll it here in the sweat of my brow, and he cooks porridge-pasta, a bunch of my dressings-salads remained unseaten by him (
Girls, can you have any thoughts on this, what to add?
erojulia
I have been making this recipe for several years, but last year I conducted an experiment. Instead of zucchini, I baked eggplants in the oven. Pulp into caviar half an hour before cooking, discard the skins.
All other proportions were observed. During the winter, they ate the eggplant, but the squash was not mastered.
inga
Made a full portion, mine loved it. True, I put only 100 g of tomato paste, because it was very thick. Thanks for the great recipe
caprice23
Oh, and I rolled up a portion a month ago. But I forgot to report. Delicious caviar !!!
caprice23
Girls, today I opened the jar. This is something with something !!!! No matter how much I made caviar according to other recipes before, everything was at least a little bit wrong. And here it is !!! My caviar !! Just the way I like it. Well, very tasty, the ratio of products is excellent. Now I will cook this way, the search for the perfect caviar is over
Cirre
I have been doing it for the second year. It turns out great.
May @
Ketsal, and at what stage do you add flour?
Ketsal
May @, minutes before the end
Dargo
Based on this recipe, I made my own version for a multicooker
https://Mcooker-enn.tomathouse.com/in...967.0
Thanks to the author!
julia_bb
I made caviar from 4.8 kg of zucchini, kept all the proportions, only put less tomato paste. Omela, thanks for the recipe! It turned out 5 cans of 0.72 liters and 2 cans of 0.5 liters.
Courgette caviar uDachnaya

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