1. Wash the lemons very well and wipe dry.
2. Remove the zest with a vegetable peeler, cutting off only the yellow part, the white part will give bitterness.
3. Pour alcohol over the zest and close the jar tightly. Leave at room temperature for 5-6 days so that the alcohol completely draws out all the precious aromas. During this time, you need to shake the jar periodically.
4. Sylvia was very surprised by the question: the longer the better? No better! A week is enough! I don’t know where the “pickling” of this magical drink came from for years, but I have also come across such recipes. This doesn’t make it any better; on the contrary, it gains unnecessary flavors.
5. When the alcohol has infused, prepare the syrup: heat water with sugar until dissolved over low heat. It is important not to bring to a boil! It should be a little hot, so that you can safely put your finger in there without getting burned.
6. Filter the alcohol from the zest through a fine sieve or through gauze or a napkin.
7. Mix with chilled syrup - the liqueur will immediately become cloudy, as it should be. Wait a couple more days.
8. Everything you can and should drink!
9. Limoncello is best stored in a cool, dark place. It should be served very cold - ideally in shot glasses frozen in the freezer. Or stick a bottle in the freezer before your insatiable guests arrive.
10. Do it immediately.

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Only the lazy one didn’t joke about this provocative title of the new book from Belonika :) And the book, I’ll tell you, is worthwhile! That’s what I propose to discuss today, and at the same time I’ll share a couple of new recipes!

First, I’ll tell you about the book, recipes below.
The design of the book is the same as this one - there is the same bright soft cover, which can be used as a bookmark if necessary, many summer photographs on excellent paper, recipes (69 in number, if I'm not mistaken) from Nika and from chefs Europe on 160 pages.

Let's briefly go through the sections.
Pickles: lightly salted and salted cucumbers, salted cherry tomatoes and plums.

Marinades: pickled apricots, white, orange and red marinades from Arnal.

Vegetable snacks: caponata, sun-dried tomatoes, eggplants and peppers and other delights.

Sauces for every taste: Provencal ketchup, salsa, apple mostarda and much more. I want everything at once, honestly))

Spicy confitures are intriguing and alluring with their names - spicy pepper confiture, onion marmalade with nutmeg...

Seasonings are also from the “run and do” series - confit lemons, butter with garlic, etc.

And what kind of jams and preserves are there... Only there are three options for strawberry and orange! Kiwi jam with walnut, lingonberry jam with spices, pineapple jam with rosemary, sweet pepper jam with marjoram - how can you resist here?)) And that’s not all, there are also options from pumpkin, plums, apricots, cherries, peaches, sweet cherries, quince, blueberries , tangerines, lemons, figs, tomatoes, eggplants, dried fruits!

The book concludes with drink recipes - mandarinello, nut liqueur, and berry liqueurs.

What about compote?©
... and compote!))

I liked the last book, but I liked this one much more! In my opinion, it contains more recipes accessible to a wide range of readers. Interesting, original and simple recipes. And despite the fact that this is a book about preparations, many things can really be prepared all year round.
An excellent book, if you are wondering whether to buy it or not, cast your doubts away and buy it, it’s a worthwhile thing!

You will definitely like this book if you:

1. Love books with high-quality food photography.
2. You prefer simple, tasty and interesting dishes.
3. Looking for proven recipes, incl. from the chefs.
4. Are you a fan of Belonika?

Well, now the recipes.
I’m sending both recipes to the second season of FM, and I’ll throw the sauce at the same time for Olya’s FM “Merry Couple: Sweet Paprika and Eggplant!” , and confiture for Katalin on FM "Pear, apple, chocolate".

Tomato sauce in the manner of satsebeli

Very delicious sauce! Rich, spicy, spicy, with a heterogeneous texture... It went with a bang, I'll have to prepare a new portion))

In season, you can make sauce from fresh tomatoes, better than plum ones. Approximately 3 kg of tomatoes should be cut into 2-4 parts and boiled over medium heat, stirring occasionally, bringing the volume to ~1 liter. Then rub through a sieve to remove skins and seeds. Out of season, you can use passata and canned chopped tomatoes. You can take 2 cans of chopped tomatoes and 200 ml passata, or vice versa, 600 ml passata and 1 can of chopped tomatoes.

Ingredients:

Passata and tomatoes pieces 1 l,
white wine vinegar 4 tbsp,
sugar 3-4 tbsp,
cilantro 1 bunch,
purple basil 1 bunch,
dill 1 bunch,
mint 0.5 bunch,
hot red pepper to taste,
garlic 3-4 cloves
ground coriander 1 tbsp.
ground black pepper,
salt 2 tsp.

Preparation:

Remove stems from basil and dill and rinse cilantro well.
Finely chop the greens and garlic.
Finely chop the hot pepper.

Bring the tomato puree to a boil, season with coriander, black pepper, salt, vinegar and sugar. Do not add all the sugar and vinegar at once; you may need less of them; for example, 3 tablespoons of vinegar was enough for me.
Pour hot pepper, greens and garlic, stir, let warm for a couple more minutes.

Pour into hot sterilized bottles, close the lids and let cool.
Can be stored for more than a year.
I cooked with half the ingredients, two bottles came out and a little sauce was left for testing. I did not pour it into sterile containers, because... I didn’t plan to store it, we already ate it. We sell greens all year round, we have a small supply of passata, so you can prepare the sauce at any time.
It’s wonderful with fresh flatbreads and meat!

Well, now let's move on to the sweets.

Savory pear confiture from Maddalena Ballo

This confection can also be prepared at any time of the year, especially if you don’t have your own pear trees))

Nika writes that confiture is ideal for meat, especially boiled pork. I can’t agree with this; I personally didn’t like it with meat, but I liked it with cheese. And the confiture itself is quite good. And let Maddalena Ballo forgive me, but for the future I will exclude black and white pepper from the recipe (for my taste, black is too coarse, and I just don’t like the aroma of white here) and will leave only pink, doubling its quantity. And I will reduce the amount of sugar to 300 grams, because it turns out very sweet.

Ingredients:

Pears 1 kg,
sugar 500 g,
pectin 10 g,
pink pepper 5 g,
black peppercorns 5 g,
white peppercorns 5 g,
juice of 0.5 lemon

Preparation:

Crush the pepper in a mortar quite coarsely. I visually liked it better with whole peppers.
Peel and core the pears and cut into small pieces.
Mix sugar and pectin thoroughly.

Place the pears in a wide-bottomed saucepan (or a jam bowl), add sugar and lemon juice. Stirring constantly, bring to a boil over high heat and cook for 5 minutes.
Remove from heat, add pepper and mix well.
Immediately pack into sterilized jars and roll up.

Thank you for your attention and have a nice week!

For those who run or regularly read culinary blogs or websites, there is absolutely no need to explain who all these Jamie and Gordon, Nigel, Nika, Chadeika or Stalik are, and when studying such recipes “from ...”, you immediately understand what to expect and for what purpose. tune in to the wave. When I come across Nika Belotserkovskaya’s recipes, I know that I will certainly see there something quite simple, sometimes intricate, but not excessive, and generally very applicable “in everyday life.” Of course, I visit her website more often. But the site is one thing, and the book is another. And today, on my blog, there will be a time for this very recipe “from...”, and in addition - a review of Nika Belotserkovskaya’s book with the brilliant and memorable title “In the mouth all year round” (“Eksmo”).

By the way, I plan to continue publishing similar reviews of cookbooks, and I even took a special title photo for this case, by which you can recognize such reviews.

Agree, the title of the book is truly brilliant! After reading the title, you can be amazed, laugh, indignant or frozen, but you will not remain indifferent - the title is catchy. It’s as captivating as the charismatic Nika herself, as are her recipes.

After quickly flipping through the book, I immediately realized that the first thing I would cook from it would be confit tomatoes. I absolutely love baked tomatoes! It’s easy, unpretentious, but cook pasta with these tomatoes once, and all questions and complaints about excessive simplicity will disappear. This recipe will be waiting for you at the end of the publication.

Book “In your mouth all year round”

The book has a soft cover. I'm not a big fan of these, but I liked the fold on the binding, which not only shows the reader a beautiful photo in a larger size, but is also practical because it can be used as a bookmark.

In the photographs of the book there is a continuous dacha atmosphere, and the recipes are laconic and without unnecessary water.

Photos of dishes are diluted with photographs “from life”, which gives rise to some feeling of “wanting to go there”, because it is sunny, warm, sometimes secluded, or not secluded, but certainly delicious.

All recipes are grouped into sections:
pickles
marinades
vegetable snacks
sauces
spicy confitures
seasonings
jams and preserves
drinks
...and compote!

As you can see from the bookmarks, I have already chosen for myself a whole list of what I would like to cook, but first, of course, the promised confit tomatoes.

By the way, I prepared my limoncello using the recipe from Nika’s website, but in the link you will find 3 more citrus liqueurs - stock up, New Year not far off.

Confit tomatoes

When I started drying tomatoes myself, I didn’t yet know what they should be like according to science - it was just too confusing to look for and buy ready-made ones, but everything was right at hand: tomatoes, oven, desire. And my very first sun-dried tomatoes were almost like this: soft and tender, quite juicy.

They store wonderfully, doused in oil in a jar, and are delicious either as a salad or as a “put on bread” or added to a salad or as a complement to some ready dish or add to vegetable puree soup.

By original recipe Rosemary and thyme are used, I replaced these two herbs with dried oregano.

Ingredients:

6 tomatoes
4 cloves garlic
1-2 bay leaves
dried oregano
a pinch of sugar and salt
black pepper
olive oil

Make a cross-shaped cut on the tomatoes and pour boiling water over them for 20-30 seconds, then remove the skin. Cut into 4 parts, scrape out the seeds and juice.
Add all the spices to the tomatoes, garlic crushed right in the skin, a little olive oil and mix gently with your hands.
Place the tomatoes on a baking sheet or in some wide form.
Nika offers 2 cooking options :
preheat the oven to maximum (250°), put in the tomatoes, turn off the oven and open the door slightly, leaving to cool completely;
Preheat the oven to 100-120° and simmer for 3-4 hours.
The first method is good for cooking in the evening - throw it in and go to bed, and in the morning it’s beautiful. I cooked using the second method, as I did it during the day.
Place the finished confit into clean jars, removing the garlic, bay and herbs (if sprigs) and pour in oil. Keep refrigerated.

P.S.: I made it with pink tomatoes.