foxtrader
Copy:
I advise everyone to buy Poskrebysheva's book "Sauces and Condiments". This is how it looks: 🔗
The book is just wonderful! I have been looking for a suitable book for a long time. I have a problem with sauces. But wherever you look, everywhere the sauces are tasty, but very heavy, which usually include at least butter and flour. delicious of course, but oh
I have a similar one. Also good, but I will not recommend it because I understand that it is better not to abuse it.

And this book is wonderful as it is. There is only one similar section, about mayonnaise. Everything else is light and tasty. and interesting.


I am posting here a photo of the contents of the book. If someone needs it, but there is no book, do not hesitate and ask about the recipe you like. You look will reprint the entire book on this site

Here are just the pictures turned out decently. Should I put them all on the first page? There are also people with modems. May not load
foxtrader
Or is it better to download it as an attachment? I tried to do this somehow, so the photo did not enlarge.
Try to increase it.

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foxtrader
And now about yesterday's carrot sauce. Such a yummy turned out to be cool with both chicken and fried vegetables.

Sour cream sauce with carrots:
- Sour cream 300g
- Carrots 100g
- Garlic 50g
- Salt to taste
Wash the carrots, peel, and grate on a fine grater. Peel and crush the garlic. Mix carrots and garlic, add sour cream and beat everything with a mixer, pre-salt. Serve with vegetables and poultry dishes.
Now I'll be smart. I advise you to take a grater so small that the carrots would be grated almost in puree. She still gives juice. Do not drain the juice. Everything will go. Crush the garlic naturally on a garlic press. Take sour cream fatter. And most importantly, keep track of the number of ingredients in the recipe. And how can a saying go: What is good for a Russian, death for a German ...

For example, I would take less garlic and a little less sour cream. That actually did. So the sauce turns out to be thicker, and such a decent carrot taste And only a garlic fan can eat so much garlic later.
Now about whipping: if you whip the whole thing, sour cream loses its density a little and the sauce turns out to be watery. Here for an amateur. You can knead gently with a spoon, but for a long time, so that everything is well mixed
Mueslik
foxtrader, I have increased, but a little, everything can be clearly read.
: - \ What to ask for ?! Yeah, I decided-
pepper and cheese sauce
fresh cucumber sauce: :) ​​If possible, as long as there is time, we will wait ...
Yes, I liked the published sauce too - I took it away!
foxtrader
...

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foxtrader
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foxtrader
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foxtrader
Girls, I beg you, write your wishes in bold, or write in a column, under the numbers. And then it will be difficult for me later to seek them out from your messages. I read everything, but it will be difficult to remember all the wishes at once And it is advisable to report the file number so that it would be easier for me to understand exactly where this recipe is located.

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foxtrader
Mueslik, receive and sign

Pepper and cheese sauce:
- sweet pepper 100g
- processed cheese 100g
- onion 50g
- 3 cloves garlic
- sour cream 100g
- vegetable oil 50g
- hot bitter pepper to taste
Finely chop the bell peppers and onions and sauté. oil. Grind cheese and sour cream into a homogeneous mass, mix with browned vegetables, add pounded garlic and finely chopped hot pepper, beat with a mixer. Serve with meat and poultry dishes.
Fresh cucumber sauce:
- fresh cucumbers 200g
- garlic 50g
- 1/2 teaspoon salt
- ground black pepper on the tip of a knife
Wash cucumbers, grate on a fine grater. Peel, chop and grate the garlic. stir the cucumbers and garlic, adding salt and black pepper.
Serve the sauce with meat, poultry and fish dishes.
Mueslik
: (Oh, mummies, how many of them are here !!! I dragged away what I asked for. :) I will not be impudent, let the people express themselves who likes what. Thank you!
Ellka
Crab sauce from file No. 7 and Sauce "Mushroom sour cream" from file number 14 please cite
Tashenka
And the number of "Wishlist" is limited ?! After all, to be honest, I want everything ...
But at least: Beetroot with prunes; Carrot from no. 1. Leek; Beans with green lovage from no. 2. Nettle; From beet tops; Cheese and butter with herbs № 3. Pickled ginger from no. 4.
People, if someone sees it in online bookstores or on download sites, post a link. Doctors have put a taboo on many products, and with sauces, you can cook a treat from a minimum.
foxtrader
You can want a lot, I will try to respect everyone. It will only take a lot of time.

Crab sauce:
- Naturally canned crabs 200g (Since they are prohibitively expensive, and not super tasty, I would rather replace them with natural crab "paws", boiled beforehand. At worst, you can try using fish sticks).
- Cream 10% 400g.
Cut the crab meat very finely, pour in boiling cream, adding canned crab juice (I would take the broth from boiled crabs). Bring the sauce to a boil. The sauce has a very delicate flavor. It is served with steamed and boiled dishes made from pike perch fillets, flounder, etc.

Mushroom sour cream sauce:

- Fresh champignons 200g
- Sour cream 200-300gr

Wipe the champignons thoroughly with a wet cloth (do not wash!), Chop finely (slightly larger than rice grains), put in a small frying pan, pour over sour cream, bring to a boil and immediately remove from heat, lightly salt.
Serve the sauce with pancakes, poultry, fish.
People, I advise you to get interested in unusual sauces. For example, fruity. This is a fairytale
The rest will be later. I'm running away now
Elena Bo
Sauce "Mushroom sour cream" I will make sure, I have long wanted a sauce with mushrooms.
And what do they eat fruit sauces with?
Elena Bo
foxtrader, and what else is there with mushrooms?
Self-taught baker
foxtrader
If it's not difficult, 10 file, lingonberry sauce and cranberry sauce.
In winter I bought ready-made ones, it was written that according to these recipes, that's interesting, but you can do the same yourself ...
foxtrader
Beetroot with prunes:
- beets 100g
- prunes 100g
- parsley, greens 20g
- cream or sour cream 200g
- salt to taste
Wash the beets, boil, then peel. Rinse prunes and boil in a small amount of water. Rub the beets and prunes through a sieve, add finely chopped parsley, salt and cream, beat well with a mixer. Serve with meat dishes.

Carrot:
- carrots 200g
- hard cheese 50g
- flour 1 tbsp. l
- cream 200g
Wash carrots, boil in water and rub through a sieve. Fry the flour in a pan until golden brown and stir it in the cream. Grate the cheese on a fine grater. Mix carrots, cheese and cream and beat well with a mixer. Serve the sauce with boiled vegetables.
Leek:
- leeks 300g
- fresh spinach 200g
- lemon 1pc
- olive oil 50g
- salt 1/2 tsp
Rinse the onion well, dry it, chop it, add boiling water to cover the onion, put it on the fire and cook until the onion is soft.
Saute chopped spinach in a frying pan in olive oil.
Rub onion and spinach through a sieve, season with salt, add lemon juice and beat well.
Serve the sauce with meat, fish, vegetables, poultry.
The sauce is not only tasty, but also healthy.
Bean and lovage sauce:
- beans 200g
- lovage, greens 20g
- sesame seeds, 20g
- vegetable oil 50g
- salt to taste
Soak beans, boil in the same water, rub through a sieve. Wash the greens of lovage, squeeze and dry with a towel, finely chop and sauté. oil.
Fry sesame seeds in a dry frying pan and crush.
Mix the grated beans, sauteed greens and chopped sesame seeds, salt and beat the mixture with a mixer. Instead of sesame seeds, you can use the kernels of any nuts in this recipe, doubling the number.
Serve with vegetable dishes.
Nettle sauce:
- nettle 250g
- sorrel 100g
- parsley 50g
- garlic, herbs 50g
- granulated sugar 1 tbsp. l (If you don't eat sugar, replace it with fructose in all recipes)
- sour cream 50g
- salt to taste
Rinse the greens, boil the nettle in a small amount of water, then drain the water, and combine the nettle with the rest of the greens, pour boiling water over everything and boil for 2-3 minutes.
Rub the boiled green mass through a sieve together with the broth, add finely chopped and pounded garlic, sour cream, salt, sugar, mix thoroughly.
The sauce is served cold with meat and vegetable dishes.
Beet green sauce: (Was this necessary?)
- Beet tops 200g
- sorrel 200g
- wild garlic 50g
- granulated sugar 1 tbsp. l
- cream 50g
- water 200g
- salt to taste
Rinse the greens, boil and rub through a sieve along with the broth.
Add salt, sugar and cream to the mashed mass, mix and beat with a mixer.
Serve with meat dishes.
From cheese and butter with herbs:
- processed cheese 100g
- butter 50g
- dill 50g
- carrot juice 30g
Mix the butter and cheese and grind until smooth, pour boiling water over, bring to a boil and immediately remove from heat (Do not overdo it with boiling water. How much is not written). Cool and beat with a mixer, add carrot juice and chopped dill in the process of whipping in small portions.
Serve with vegetable dishes and pasta.
Pickled ginger:
- ginger 200g
Marinade:
- water 500g
- salt 15g
- apple cider vinegar 50g
- granulated sugar 50g
Wash the ginger root in hot water, peel, slice very thinly across the fibers.
Place in glass jars, pour cold marinade.
For long-term storage, pour the ginger with a boiling solution. Pasteurize. roll up the lid.
Pickled ginger can be added to sauces and garnishes for a spicy flavor.
Self-taught baker , I approve of your choice Cranberries and lingonberries are just perfect with meat.

Lingonberry sauce:
- lingonberry 500g
- granulated sugar 100g (sugar-free) And I would have banged. The sweet berry sauce plays well in contrast to the meat.
- water 200
Wash lingonberries, add water, add sugar. sand, bring to a boil.
Serve hot sauce with meat. to fish - cold.
And then, as they wrote specifically for us, bakers: You must also serve fresh warm bread
Cranberry sauce:
- cranberries 400g
- granulated sugar 50g
- vodka (optional) 40g I would definitely add.
Fresh or frozen cranberry sauce is prepared just before serving.
Wash the cranberries, rub through a sieve or chop with a blender, add sugar. sand. , a small amount of water, salt.
You can add vodka to mashed cranberries.
Serve the prepared sauce with fish dishes.

P.S. Can you be clever? If you add Russian mustard to these sauces, then it will become spicy and more full. Try on a small amount of ready-made sauce.
foxtrader
Elena Bo, with mushrooms: Lean white sauce, Mushroom sauce with sour cream.
All the rest: oyster mushrooms, honey mushrooms, mushrooms, chanterelles, dry white, just dry. And a few recipes where it is simply stated: Fresh mushrooms. There, as I understand it, mushrooms can also be included.

Fresh mushroom sauces: mushroom sauce with eggplant, mushroom sauce with eggplant and tomatoes, mushroom sauce with leeks and tomatoes, mushroom sauce with zucchini, mushroom sauce with zucchini and parsnips.

And what do they eat fruit sauces with?
With meat, any, and even fish
Did you eat real Tkemali? It contains the base of the plum. They also put sour plums in kharcho. They can also put a dogwood.
And I was interested in caramel sauce. He also goes to meat. I ate something like that, but I didn't do it myself. The base is sugar and wine.
Melon is also interesting.
Tashenka
foxtrader, thank you very much. For taking the time to satisfy our wishes!
Can I still ask ?!
Tomato and apple; Green pepper and ginger; From pepper and cheese; From stalked celery and cucumbers (this is from the very first file, which is marked like this !!!!)
Pumpkin from no. 1. Dairy beans from no. 2. From wood lice from no. 3.
From seaweed; Seaweed with lemon juice from no. 7.
I understand that you cannot be impudent. But everything is too tempting ... Especially now the period of grass-greenery begins.
Thank you in advance.
Self-taught baker
foxtrader
Thank you, I have already pumped it to myself.
BUT doubts torment: there was NO sugar for the ready-made sauces from Poskrebysheva (at least it was written on the label, I threw it out, but in vain) ...
There were: lingonberries, herbs, vinegar.
And the most interesting thing was NO salt either.
Cheating on us, huh ??
foxtrader
Self-taught baker, not a fact I think she has accumulated more than one thousand recipes.
A case from one's life. My husband writes books and articles. I once asked him why he didn’t want to publish one book he’d been writing for a long time. He said that it would have to be split into several smaller ones. Sorry, but what to do. This book would be a thousand pages, maybe more. Its cost, respectively, would be at least a thousand rubles. Well, how many people bought it? They will buy more when the books are not very large.
Simply put, not all recipes are included in this book. This is a fact :-)

I also have a purchased lingonberry-mustard sauce at home. On the lid it is written: Prepared according to the recipe of G. I. Poskrebysheva. So here it is with sugar. I would even say that there is a lot of sugar. Very tasty.

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foxtrader
Tomato-apple:
- tomatoes (very ripe) 400g
- apples (any) peeled 200g
- olive oil 50g
- sweet wine 100g (if the wine is dry, add 1 tablespoon of granulated sugar)
- salt to taste
Wash tomatoes and apples, chop finely. Saute in olive oil, then put in a saucepan with a thick bottom, add wine, salt. Simmer over low heat for 10 minutes, stirring constantly.
Serve the prepared sauce with meat and fish dishes.
Green pepper with ginger:
- green bell pepper 400g
- honey 100g
- ginger 1 tbsp. l
- apple cider vinegar 50g
Pour the pepper over with boiling water, remove the skin, remove the seeds, chop finely, sit with honey and vinegar.
Bring to a boil and simmer for 5 minutes. Remove from heat, add 1 tbsp. l finely chopped ginger.
The sauce should be infused for 12 hours.
Serve the sauce cold with meat or fish dishes.
From pepper and cheese:
- sweet pepper 100g
- processed cheese 100g
- onion 50g
- 3 cloves garlic
- sour cream 100g
- vegetable oil 50g
- hot bitter pepper to taste
Finely chop bell peppers and onions and sauté in vegetable oil. Grind cheese and sour cream into a homogeneous mass, mix with browned vegetables, add pounded garlic and finely chopped hot pepper, beat with a mixer.
Serve with meat and poultry dishes.
From stalked celery and cucumbers:
- stalked celery 200g
- fresh cucumbers 200g
- garlic 50g
- salt 1 tsp l.
- ground pepper 1/2 tsp.
Wash celery and cucumbers, grate on a fine grater.
Peel, mash or grate the garlic.
Stir in the chopped vegetables, season with salt and pepper to taste.
Serve with meat and fish dishes.
foxtrader
Pumpkin:
- pumpkin 300g
- cream 200g
- 1 clove garlic
- dill, greens 50g
- salt to taste
Grate the peeled pumpkin on a fine grater, pour in boiling cream and cook over low heat for 10 minutes.
Add chopped garlic, finely chopped dill, salt and beat with a mixer.
Serve with meat, poultry and fish dishes.
Dairy beans:
- beans 200g
- cream or milk 200g
- parsley, greens 50g
- salt to taste
Rinse the beans, soak, boil in the same water and rub through a sieve.
Pour boiling cream (or milk) over the hot mashed mass, add finely chopped parsley, salt, mix and beat with a mixer. Serve with poultry and boiled vegetables.
From woodlice:
- fresh wood lice 500g
- garlic, herbs 100g
- lemon juice 50g
- vegetable oil 50g
- salt to taste
Rinse fresh woodlice greens, boil in a small amount of water, rub through a sieve.
Wash young greens of garlic, finely chop and grind, mix with mashed woodlice, salt, add rast. butter and stir, add lemon juice.
Serve with vegetables and meat dishes.
From seaweed:
- sea cabbage 500g
- onions 200g
- apple cider vinegar 100g
- honey or granulated sugar 500g (nifiga yourself)
- hot pepper 1 pod
Rinse the seaweed, boil it, mince it. Peel the onion and chop finely.
Wash the hot pepper pod and chop very finely.
Boil the syrup from honey or granulated sugar.
Mix the seaweed with chopped onions and hot peppers, adding apple cider vinegar and boiled syrup.
Serve with fish and seafood dishes.
From seaweed with lemon juice:
- seaweed 500-600g
- lemon juice 50g
- olive oil 50g
Take three types (white, green, red) seaweed (dry), soak it in cold water, season with lemon juice and olive oil.
Arrange cabbage in layers or in separate pieces.
Serve the sauce with fried or boiled fish.
So this is some kind of salad, not a sauce And where can I get such a cabbage?
Tashenka
That's for sure! Straight side dish turns out ...
And I have not met such cabbage. All my life I have been friends with seaweed, and I have never met anything other than green.
Can you continue to want ?!
foxtrader
Tashenka, can
Tashenka
Oh! well then "WANT" (that's it) !!!!!
Apple; Apple with caraway seeds; Apple cider with celery and onions (№ .
Lemon-apple with ginger; Citric (№ 9).
Lingonberry and cognac; Black currant (№ 10).
Red currant; Red currant with prunes; Dried apricots or fresh apricots with rum " (№ 11).
From berries to meat and vegetables; Fresh berries (№ 12).
It's a shame, to the point of disgrace .... But that's not all the Wishlist.
Very very WANT (be impudent, so full!) ALL Pesto and Mayonnaise.
No, of course, if it's very cool, then you can shame me.
Elena4ka
Is it greed?
I copied all the sauces, although I never saw wood lice in my life
foxtrader , thanks for such a lovely thing!
Tashenka
Woodlice is a weed. The "sadists" know her very well. But, if you believe everything that is written about her, it is very useful. I add it to green salads.
Self-taught baker
foxtrader
Most likely you are right.
Another question 6 as I understood in your jar of sauce - is the mass homogeneous?
I bought - so you could see cranberries and lingonberries, almost whole berries.
foxtrader
Tashenka , you seem to ask for everyone They only have time to copy

Give me time, I'll print everything. And then the holidays. I don't even exist at home
Elena4ka, not at all I hope the publishers of the book won't blow me up, and they won't beat me on my garden head for impudent mass reprinting
Self-taught baker , no, in it, too, the berries are clearly visible. It's just that there was almost nothing left in the jar, and I put it "on my back" to take a picture. So the contents all went down.
Mueslik
Oh, we copy, how we copy, we endlessly look at the page!
Already got myself a separate daddy, signed: mayonnaise sauces, there are very interesting recipes
I don't even know what to try to cook first ...
Ellka
Thanks for the quick responses !!
tenidia
And how to make tkemali, who knows?
Alexandra
Cherry plum with seeds is cooked in a small amount of water, rubbed through a sieve, then boiled with garlic, coriander, salt, pepper, cilantro and dill
foxtrader
Girls, excuse me for disappearing. Friends here really set us up on vacation. Refused 2 weeks before vacation.We have already bought everything that is possible, practically soaped up, and here it is Someone not on purpose, they themselves were cheated. And someone just acted like a pig.
So my husband and I are like horses, we run until the holidays, we finish our business and are looking for a replacement for the spoiled trip. I'm totally upset. Perhaps with vacation this year we will break off. I'm depressed. I don't want to go to my computer anymore. and so I sit behind him all year round
I'll write you something to cheer you up
Apple:
- Apples 300g
- Cream 50g
- Cheese 50g
Cut the apples into 2-4 pieces, stew in a small amount of water and rub through a sieve.
Add cream and finely grated cheese to the grated apples, mix and beat with a mixer.
Serve with fish and meat dishes.
Apple with caraway seeds:
- apples 300g
- cumin, seeds 20g (For me there is so much - be careful with it)
- cream 200g
- salt to taste
Cut as it is written above, extinguish in the same way until softened.
Then rub through a sieve, salt, add the cumin seeds ground into powder and beat with a mixer, adding cream in small portions, until fluffy.
Serve with meat and vegetable dishes.
Apple cider with celery and onions:
- apples 500g
- stalked celery 200g
- onion 100g
- apple cider vinegar 50g
- granulated sugar 200g
- hot pepper 1 h. l
- allspice peas 5pcs
Cut apples and celery into small cubes, pour boiling water over. When the water has cooled down, drain it.
Sprinkle apples and celery with sugar, add vinegar, hot allspice and finely chopped onion.
Simmer over low heat until the apples become transparent.
Serve the prepared sauce with veal and poultry dishes.
Enough for now
Mueslik
foxtrader , do not be so upset about the vacation. We assume, but the Lord disposes! And it is not known what could have happened to you on the trip. Everything that is done is for the better
Andreevna
foxtrader, summer is coming and there will be a lot of currants. If you have a moment of time, then post the recipes black currant sauce you are welcome. And many thanks for the previous recipes, testing is already underway. Loved the carrot sauce with sour cream and garlic.
Cubic
Oh, and can I apply ??

Green spinach sauce and Spinach with garlic, more Parsnip sauce with cognac and cream... Thank you.
foxtrader
Yes, I'm not so much worried about the vacation itself, but so much more because they did this to us. The whole crowd gathered in a car to the South, and only my husband and I were left in the end. For 13 years we only had a rest once (the dogs used to be kept at home - now they are gone). And we could go abroad, but now we are running out of time. We don't even have matrices, and besides, we need to find a suitable tour. In short, we think what we will do now. Rodoki are calling the village They don't want to let the two of us go by car - like they are worried
So, I will make a list of your past and I will cross out those that I have already written for convenience:

1)
Lemon-apple with ginger; Lemon (No. 9).
Lingonberry and cognac; Black currant (No. 10).
Red currant; Red currant with prunes; From dried apricots or fresh apricots with rum "(No. 11).
From berries to meat and vegetables; Fresh berries (no. 12).
ALL Pesto and Mayonnaise.

I will write in discord, so that everyone would get it.
There are only two black currant, did I understand correctly? Otherwise, I can skip it if I don't write the name clearly.
Blackcurrant sauce:
- black currant 200g
- granulated sugar 500g
- cream or sour cream 100g
Sort fresh or frozen currants, wash, bring to a boil with or without granulated sugar, rub through a sieve or grind with a blender. Pour the prepared currants, whipped cream or fresh sour cream into a plate at the same time to get a marbled sauce.
Stir the contents gently with a fork.
Serve the sauce with cheese cakes, cottage cheese, casseroles.
Blackcurrant sauce with mustard:
- black currant 300g
- water 200g
- granulated sugar 100g
- ready-made mustard 1 st. l
Wash the currant berries, sort out, add water, add granulated sugar, boil for 5 minutes, then rub through a sieve.
Add 1 tbsp to the hot sauce. l of finished mustard, mix.
Serve with meat and chicken dishes.

Green spinach sauce:
- spinach 200g
- sorrel 100g
- green onion 200g
- dill, greens 50g
- granulated sugar 1 tbsp. l
- dry mustard 1 hour l
- salt to taste
Rinse greens.
Boil onion, spinach and sorrel in a small amount of water and rub together with the broth through a sieve.
Add very finely chopped dill, salt, sugar and mustard powder to the mashed mass, mix and beat with a mixer.
Serve the sauce with fish, meat, vegetables as a cold seasoning.
Spinach with garlic:
- spinach 200g
- sorrel 100g
- dill 50g
- garlic 50g
- vegetable oil 50g
- salt to taste
Rinse spinach, sorrel and dill, stew in a small amount of water (200 ml) and rub through a sieve.
Peel and grind the garlic.
Mix mashed herbs with garlic, add rast. butter, salt and beat with a mixer.
Serve with meat and fish dishes.
Parsnip sauce with cognac and cream:
- parsnip root 500g
- cream 20% 200g
- cognac 50g
freshly squeezed carrot juice 50g
Grate the peeled parsnip root on a coarse grater, pour boiling water over and simmer until softened, add salt.
Beat with a blender, adding cream in small portions.
Then add 50g. cognac.
Serve the sauce with poultry and boiled fish.
The sauce is delicate, so it is served with boiled vegetables, turkey or chicken.
Adjust the thickness of the sauce by adding cream. You can take cream and other fat content (10-15%). At the end of whipping the sauce, you can add freshly squeezed carrot juice, then reduce the amount of cream by the same amount.
Cubic
foxtrader , THANKS for your work ... I searched the internet for this book already in electronic form (download), but Poskrebysheva has only homework ... and I have it in printed form.

Well, about vacation: our family experience suggests that traveling in two is no worse, and in some ways even better than with people, they are their own masters. You can, for example, change the route right on the go, as it comes to mind (we were once going to Pyatigorsk, but waking up in the morning, we decided that we had never been to Vologda ... well, without hesitation we got into the car and rushed there!) ...

Well, if there is still a minute, for example, after the vacation, please write mayonnaise with gooseberry and what else is salad oil, for example, what is the recipe thread? to your taste
Kosharik
I'm completely new here, sorry to interfere. And I don’t know at all where you should go from ... But I highly recommend the Carpathians (if interested, I can give a link to the hotel in which we rested). On a typewriter - far away, but you can, for example, with a stop in Kiev. Themselves without passport, we are going to Yalta (we were only in April, but decided to take the cub to the same hotel for another week). I can't say anything yet. South in the off-season and south in the season are very different things. If entertainment is not so important, then it’s very good, especially with the kids on Azov, Arabat Spit. Or Valdai (I can also share my impressions). But vacation can not be canceled. And really my personal opinion: I really do not like to travel with friends.
foxtrader
Kosharik , thanks a lot, but hardly needed. We are going from St. Petersburg, and the driver is one. With overnight stays naturally. Therefore, I wrote above that we were treated badly. We have already entered a person into our insurance, so that he could replace my husband. Now we even go to Anapa (1650 km, something like that) for three days instead of 2, one way. Six days on the road is terrible. I haven't driven a car for a long time, and here's a completely new and healthy car. I'm afraid of her But you may have to remember the old basics.

Cubic may just appear later. Don't lose hope
List:
1) Lemon-apple with ginger; Lemon (No. 9).
Lingonberry and cognac; Black currant (No. 10).
Red currant; Red currant with prunes; From dried apricots or fresh apricots with rum "(No. 11).
From berries to meat and vegetables; Fresh berries (no. 12).
ALL Pesto and Mayonnaise.
Gooseberry mayonnaise:
- egg yolks 2 pcs.
- gooseberry 50g
- vegetable oil 2 tbsp. l
- table mustard 1 h. l
- granulated sugar 1 h.l (and I would not put sugar if the gooseberries are sweet)
- salt to taste
Stew gooseberries in a large amount of water until softened and rub through a sieve.
Mix the yolks of fresh eggs with ready-made mustard and grated gooseberries, beat the whole mass with a mixer until thick and, without ceasing to beat, add vegetable oil in small portions, and then sugar and salt.
Serve with meat and poultry dishes.
Salad oil is an infused vegetable oil that includes oil and extra. ingredients.
I will not give you a recipe from the book now, but my beloved, so that it would become clear what was what. True, I do it by eye.
I dry the tomatoes in halves, sprinkled with spices and herbs in the dryer - and dry. Then I put the finished product in a jar, pouring a small amount of sliced ​​into slices and pour this case with olive oil. I insist 2 weeks.
The oil turns out to be just magically delicious. It can be added anywhere, and even fried on it. For such oil, a lot of dried tomatoes are not needed, since they are not the basis. But if you hammer a jar of tomatoes with garlic (there is not enough garlic) to the brim and fill it with oil, you will get not only very fragrant oil, but also excellent soft, oil-soaked tomatoes. You can throw them at everything, even on a hot sandwich. And pizza and bread with them are incomparable. And even the regular stew starts to play in a new way. I highly recommend it.

foxtrader
I continue to complain, sorry, I need someone to speak out
Mom, having learned that the two of us were going to go, unaccompanied, threw a tantrum. The bandyugans, they say, are standing on the roads, the whole crowd is going to the South, so what would such idiots like us to catch and pick up cars, if not worse. In short, she does not let us go there by car. And we have already stocked up with maps. So I had to adjust the deadlines, deal with business and postpone vacation - fortunately, such an opportunity appeared. I gave my mother an ultimatum that in that case, so that we could all have time, she would take my cat to her village at any moment.
We will make passports. I'm looking for tours. Already almost decided.
List:
1)
Red currant with prunes; From dried apricots or fresh apricots with rum "(No. 11).
From berries to meat and vegetables; Fresh berries (no. 12).
ALL Pesto and Mayonnaise.
Lemon-apple with ginger:- apples 200g
- lemon 1pc
- olive oil 50g
- ginger 1 hour l
- salt 1.4 tsp l
Wash the lemon and rinse with boiling water, wipe dry, cut along with the peel.
Wash the apples, chop finely, add freshly grated ginger on a fine grater, sprinkle with sugar.
Pour in a little water, put on fire and cook until the fruits are soft.
Rub the mixture through a sieve and beat with a blender, gradually adding olive oil until the desired consistency is obtained.
serve with meat dishes.
Citric:
- lemon juice 100g
- olive oil 30g

Beat the lemon juice and olive oil with a blender until an emulsion forms.
Serve with meat, poultry, fish dishes.
From lingonberry and cognac:
- lingonberry 400g
- water 200g
- cognac 50g
Pour boiling water over the prepared lingonberries, bring to a boil, add cognac.
Serve hot or cold to the table with meat and poultry dishes.
Red currant with cahors:
- red currant 300g
- Cahors 100g
- water 100g
Wash red currants, sort out, add water, bring to a boil.
Rub through a sieve, mix with cahors, bring to a boil.
Serve with meat and poultry.
Red currant:
- red currant 300g
- granulated sugar 50g
Sort red currant berries, rinse under running water, pour boiling water over.
Bring to a boil, rub through a sieve, add granulated sugar.
Serve the prepared sauce with meat and fish dishes.
valdis
Great mayonnaise sauce. Thanks to its inventor. But, life does not stand still and you want something new.
Who knows a substitute for mayonnaise, please share the recipes.
Tashenka
foxtraderThank you very much for taking the time to write recipes despite all the worries and problems.
And don't worry, everything will work out.
foxtrader
valdis, and what does it mean to replace mayonnaise? For good health? I know this. More precisely, it is not mayonnaise, but it is similar and not so harmful to health. This is the only one that doctors allow me to eat. Is it necessary?

Tashenka , thanks. I talked out, and it seems to have become easier. We end up having a much better vacation than we planned
valdis
foxtrader, I may not quite accurately put the question. Mayonnaise is a wonderful sauce and there are countless variations of it, but it is so "hackneyed", and we are so spoiled that we want something new that we have not tried yet.
foxtrader
valdis , I do not understand the very expression "mayonnaise replacement". For me, a replacement, it means the same taste, but from different products. Or, as I understand it, you want me to print recipes from the mayonnaise section?
Sorry, I'm a complete brake lately - my head is full of others
valdis
Foxtrader, by "mayonnaise replacement" I mean some new sauce that will be better than mayonnaise, and there are a great many recipes for mayonnaise on every culinary site.
foxtrader
So who knows your taste? You see which sauces are printed and choose according to your taste. Or look at the lists on the first page for yourself and choose sauces with your favorite ingredients, and I'll try to print them as soon as possible.

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