Traditional recipes

Sos napolitan la borcan

Sos napolitan la borcan


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We choose the well-ripened tomatoes, wash them and cut them into pieces.

Add the tomatoes to a high skillet.

We clean the onion and cut it coarsely and add it over the tomatoes.

Peel the garlic and chop it, add it to the pan.

Wash the basil and add it to the pan, sprinkle with olive oil.

Put the tray in the oven, turn the oven to 160 degrees C and leave for 20-30 minutes.

We turn off the oven and let the composition cool down a bit.

Transfer to a saucepan and, with a vertical blender, bring the tomatoes to the desired consistency, more or less mashed, as you like.

Put the pot on low heat, add salt and leave for 15-20 minutes.

Taste the sauce and, if it is sour, add sugar to taste. If the tomatoes are well cooked, there is no need for sugar.

Sterilize the jars for 3 minutes in the microwave, boil the lids for a few minutes.

Fill the jars with sauce, close tightly and turn them upside down. Cover with a blanket. Leave to cool completely.

At a high stove tray, I got 6 jars of 370 ml.



Grilled pumpkin sauce (eggplant)

If it didn't lack an essential ingredient - parmesan - we could even call it pesto. As it is produced only from raw materials of a vegetable nature, we will simply baptize it, S.O.S. An easy to prepare sauce, of several components, the vast majority at hand.

What do you need?

  • 2 bunches of fresh parsley
  • ½ dill connection
  • 1 - 2 cloves of garlic
  • A small sprig of thyme
  • 1 teaspoon pine nuts (found at Plafar or health food stores, but also in the hypermarket) raw or lightly browned in a pan without oil
  • 5 - 7 tablespoons olive oil
  • 1-2 teaspoons of lemon juice
  • Salt and pepper - to taste.

How do you proceed?

  • First wash the greens well and then drain the excess water (you can squeeze them easily)
  • Peel a squash, grate it and slice it
  • Blend the pine seeds together with the garlic and thyme
  • Add the parsley, then the dill and mix until smooth
  • In the paste thus obtained, add the lemon juice and oil, then mix again until completely incorporated.
  • Finally match the taste of salt and pepper.

This sauce goes very well with zucchini or eggplant sliced ​​and browned on the grill, or in the grill pan. You can prepare it the day before going out to the green grass, keeping it in the refrigerator in a closed jar with a lid.

Have fun and see you healthy again!


Salad in a jar

Boil the al dente pasta in enough salted water, according to the instructions on the package. Pass them under a stream of cold water and let them drain.

Cut the bacon into large strips and fry in a pan until crispy. Wash cherry tomatoes, cucumbers, bell peppers and arugula. Cut the tomatoes in half, cut the cucumber into slices, remove the stalk of the bell pepper, remove the seeds and cut the pepper into cubes.

Lemon is grated and squeezed. Cut the avocado in half, remove the seeds and peel it, cut the pulp into cubes and drizzle with a little lemon juice.

Mix the yogurt with the Parmesan cheese, the rest of the lemon juice, the lemon peel, salt and pepper and divide into 2 jars with thread (750 ml each).

Put a layer of farfalle, avocado, cherry tomatoes, cucumbers, bell peppers, arugula and bacon and sprinkle, at will, grated Parmesan cheese, close well and have a picnic. Before consumption, shake well and enjoy outdoors.


Sour tarragon sauce - for fish or steaks

As I told you in a previous article (which you will definitely find here), the best lamb chops the ones I have ever eaten were those at Aris's Chasapotaverna in Rhodes. And one of the best lamb chops of Aris, really fantastic were the ones sprinkled with the very simple sauce, from only three ingredients: lemon juice, olive oil, mustard. Starting from this sauce, whose ingredients were revealed to me by Aris himself, I conceived a slightly improved version (I say), a version that I will reveal to you, with luxury of details, without "secret ingredients", in the What's next.

What do you need?

  • 1 lemon - just the juice
  • 1 lime - just the juice
  • 2 teaspoons basil flavored olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons hot Tecuci mustard
  • 1 tablespoon dry tarragon (or leaves on 2 - 3 stalks of fresh tarragon)
  • 150 - 200 mL olive oil.

How do you proceed?

Squeeze the lemon and lime (manually, mechanized or electrified), and transfer the resulting juice to a 330 mL jar that can be sealed.

Add the mustard, basil flavored oil and olive oil (for the sauce to come out like a book, the volume of olive oil should be twice the volume of citrus juices).

Crush the dried tarragon (you can finely chop the fresh one) and add it to the jar over the other ingredients.

Seal the jar tightly and shake it responsibly (much like when preparing a cocktail).

From now on the sauce is ready, looks like a sufficiently stable emulsion, and can be used as such. It can be stored for a long time in the refrigerator, as it does not contain easily altered ingredients.

You can use it for various fried meats or fish.

As I told you in the introduction, it is best reconciled with lamb chops, but I also used it for pork neck on the tray,

even at the fried pikeperch. In order to respect the historical truth: the plate with pikeperch that you see in the picture was not made by me, but was bought ready from Ellero Pension, Bacău.


15 who to make with a jar of pasta sauce

Launch Gallery 15 photos

This time of year is so busy. Sometimes you need to be able to get to the pantry to have a quick and delicious meal cooked at home on the table. Some people call it pasta sauce (like me), and others refer to it as marinara sauce or red sauce or even sauce. Whatever you call this delicious jar of tomatoes, you've come to the right place for recipe ideas.

Just a bowl of pasta is pretty delicious on its own, but today’s recipes share proof that cooking with a jar with pasta sauce it should never be boring. The only real question you will have to ask is what is for dinner tonight? Let's dig, shall we?

From classic cheeses to ragged soup, we recommend that you warn your taste buds about what's next. Seriously.

Dawn Lopez blogs at Hacks for the house . She likes to share cute and clever ideas that speak to busy families. Behind the scenes, you'll find her creating recipes and projects and taking pictures of everything in her home in central Florida.


Ingredients Red in a jar for winter, for soups and dishes

  • 1.8 kg. of tomatoes, weighed after being scalded and peeled (I will show how to work below)
  • about 1 liter of fresh tomato broth
  • optional, larch or your favorite herbs

Preparation Tomatoes in a jar for winter, for soups and dishes

As in the case of whole tomatoes in a jar, I usually do this when I pick a lot of tomatoes, from which we also make broth. By many tomatoes & # 8230 I really mean a lot, what you see below is just a part of the amount we also pick every few days.

The first step will be, therefore, the preparation of the broth, which we will also need for this can of canned tomatoes.

Preparation of tomato broth

How to prepare tomato broth or paste (depending on how low you want the preparation) I described in detail in the recipe for Pasta - broth - tomato, in short, I will tell you here how to proceed:

  1. I choose fleshy, well-ripened tomatoes, and I pass them by the tomato machine.
  2. I collect the obtained tomato juice in a pot and put it on the fire, over medium heat. At first, a thick layer of foam will form, which should not be removed, we will only mix from time to time, incorporating this foam into the liquid.
  3. When no more foam is formed, the broth is practically ready, it can be poured into bottles or it can be boiled longer, in order to make it lower and not take up so much space in the pantry.

We will not need a thick, very low broth, so we will only boil it for about 15-20 minutes, until no more foam is formed, then we will take out 1 liter (maximum) that we will need (if you have more much broth you want to bottle in bottles, you can continue to boil it, lowering it to the consistency you want).

Roasting, peeling and cutting tomatoes for canned tomatoes in a jar for the winter

1. Put a pot of water on the fire. Separately, prepare a large bowl of cold water. We choose fleshy and healthy tomatoes and we cut their cross-shaped skin. When the water boils, scald the tomatoes for 30 seconds-1 minute, no more, then immediately remove them with a whisk and dip them in cold water. The skin that wraps the tomatoes will come off easily, being easy to clean.


2. Peel the tomatoes, cut them in half, remove the wood and seeds, if there are many, then cut them into cubes and keep them in a perfectly clean bowl.


Sterilization of jars for canning tomatoes in a jar, for winter

From the moment we start working with the broth, we will turn on the oven and set it at 150 ° C. We will wash the jars very well, with hot water and detergent, we will rinse them in a lot of water and we will do the same with the lids

We will put the lids and jars in the oven tray, with a distance between them, and put them in the oven for at least 15 minutes, during which time they will dry and sterilize, then we will use them immediately for bottling the tomatoes. We will not turn off the oven, because we will immediately need it hot, at the same temperature.

Tomatoes in a jar for winter, for soups and dishes & # 8211 bottling

1. We will put the tomatoes in sterilized jars, which we will leave in the oven tray, gradually adding the hot broth and lightly hitting the table jars, to compact the contents and, as far as possible, to remove from the air gaps. Tomatoes and broth will be added successively, in 3 tranches, until the jar is filled.

2. Optionally, we can add, as we have already said, larch or other aromatic herbs, then we will cover the contents of the jar with broth, the tomatoes to be well covered. From experience, I can tell you that in a 720 ml jar. I get 430-450 grams of tomato cubes and about 200-250 ml. of broth (depending on how crowded the tomatoes are).

3. Screw or staple the lids well then put the jars in the already hot oven at 150 ° C, and keep them with the oven on for 20 minutes, then turn off the oven, without taking the jars out, keeping them in the oven a few good hours (or even overnight, to cool slowly.

4. The cooled jars are stored in the pantry where they will be kept perfectly for several months, provided they are tightly closed, so it is good not to use old lids, rusty or deformed, which do not seal well. A clue that guarantees that the can will be perfectly preserved is the lid itself: each lid has a convex portion in the middle, slightly raised upwards. If this "dot" can be pressed after the jar has cooled, it is good for that jar to be consumed immediately, because it will not last. On the contrary, the jars with the “dot” drawn downwards, towards the contents of the jar, which is fixed and which we cannot press, with a slight cracking, are well sealed and will be perfectly preserved.


Spicy tomato sauce in a jar (for winter)!

This preserve will be very helpful in the winter in the preparation of many dishes. You can use it as a sauce, just fry the onion, open a jar and add the contents to the pan. It is very tasty with pasta, potatoes, pies, soups, meat, etc.

INGREDIENT:

-2 hot peppers or to taste

-2 tablespoons with a pinch of salt

-1 teaspoon of ground coriander

-favorite spices and greenery & # 8211 optional.

METHOD OF PREPARATION:

1. Pass the vegetables through the meat grinder: carrot, hot pepper, bell pepper, garlic and tomatoes.

2. Transfer the composition to a saucepan, add sugar, salt, oil, coriander and mix.

3. Put the pot on the fire, bring the sauce to the boil and simmer for 40 minutes on medium heat, stirring regularly.

4. Remove the pan from the heat, add the vinegar, mix and distribute the sauce in jars.

5. Screw or seal them, turn them with the lid down, wrap them and let them cool completely.

We obtained 5 jars of 0.7 l and 2 jars of 0.5 l. Serve the sauce with any dish, add it to dishes or simply grease it on a slice of bread. The can is kept very well at room temperature.


Aromatic horseradish sauce for the winter. Spicy and very tasty!

Here is a great recipe for horseradish sauce for the winter, which is perfect for meat dishes. The sauce is quite simple to prepare: just pass all the ingredients through the mincer and season the sauce with salt and sugar. Horseradish sauce in the jar retains its spicy and aromatic taste for a long time. Keep this delicious sauce in the fridge and serve it with your favorite dishes!

Ingredients for a 1 l jar

-600 g of horseradish roots

Method of preparation

1. Peel the horseradish roots and pass them through the mincer. To prevent tears, place a bag over the hole of the shredder and secure it with an elastic band. The horseradish will remain in the bag and you will not breathe its vapors.

2. Peel the garlic, cut the tomatoes into quarters, remove the peppercorn seeds. Put all the ingredients through the mincer and mix them with the horseradish.

3. Add salt and sugar, mix well and put the sauce in sterilized jars. Store the sauce in the refrigerator.


Cucumbers in tomato sauce in a jar & # 8211 You have to try the recipe

If you have nothing to do with large cucumbers, try this recipe. Cucumbers sliced ​​in tomato sauce in a jar are absolutely delicious. I highly recommend this recipe.

Ingredient:

  • 2 kg of cucumbers, 6 onions
  • 1/2 cup of vinegar, 1/2 cup of sugar
  • 1/2 cup oil, 2 tbsp Delicate
  • 6 tablespoons tomato sauce, half a teaspoon of salt

Method of preparation:

For starters you will need to wash the cucumbers and peel them if you don't like the peel. I soak them in tomato sauce with the peel. Cut the cucumbers into small slices, as for the salad and put them in a large bowl.

Peel and chop the onion. Put half a teaspoon of salt over it and mix well. Put the onion over the sliced ​​cucumbers.

In another bowl, mix the oil, sugar, vinegar, delicacy and tomato sauce. Mix well to combine ingredients. Add this mixture to the bowl of cucumbers and onions. Let the cucumbers marinate for about 2-4 hours.

Prepare the jars and fill them with cucumbers in tomato sauce. Put a towel on the bottom of a tall pot. Then put all the cucumber jars in the pot and pour enough water to reach the middle of the jars.

Cover the pot with a lid and leave the cucumber jars on the fire for about 15 minutes. Then take the jars out of the pot and place them on a towel with the bottom up.

Allow the jars to cool, then store them in the pantry. Unwrap the jars whenever you feel like cucumbers in tomato sauce. You don't have to wait for winter to come and enjoy these delicious cucumbers.


Coffee leftovers? Make these 7 recipes so that they are never wasted

If you are something like us, you are familiar with the latest scenario of a cup of coffee: it is not enough for another cup and you have to go to work in three minutes. Do you pick it up or throw it on the train? Neither! We share the best possible meals and delicacies (sweet and salty) for no matter how much extra joy you have, whether it's a few ounces or just a few teaspoons. So, before you approach your day, pour everything left in a jar with a lid. Put it in the fridge - you'll need it (and want it) later.

1. Chili beans with nuts and chocolate

A bowl of chili on the stove is dinner to feed a lot (tonight and for the next two days). While the standard version of tomatoes and beef is very good, this bean-based vegetarian chili gets a more intense flavor with chopped dark chocolate, crunchy nuts and a large amount of coffee.

2. Mocha Overnight overnight

Most of the time, breakfast is eaten on the morning commute. But if you've ever tried to eat oatmeal and hold a cup of coffee while in transit, you know how necessary it is to find an easier method. The answer is oat mocha overnight. Here's how to do it: pour the last quarter of the morning cup of coffee into a jar of oats, almond milk, cocoa powder and maple syrup mix well and refrigerate overnight. Bam - tomorrow's breakfast is ready.

3. Salted oatmeal with chorizo ​​and red-eyed mushrooms

If you are not yet on the wild wave of oatmeal, there is no time like the present. Pour a strong red-eye sauce - which is a thickened flour sauce made from tomatoes and coffee - over oatmeal and chopped chorizo. Cover with a fried and chopped egg. Whether it's brunch or dinner, this is a meal that will stay with you.

4. Iced coffee cocktail

& ldquo Caffeine does not affect me. & rdquo We bet at least one of your friends says this regularly. This is the cocktail you should serve. While the recipe requires cold preparation, you can throw the rest of the coffee in the fridge for a few hours to get an almost identical effect. Not trying to connect at cocktail hour? Go decaffeinated, no problem.

5. Coffee smoothie

Whether it’s breakfast or an afternoon breakfast, a smoothie with banana and nut butter gets even better when mixed with a strong cup of coffee. Add oats to make the drink a little more filling and cover with chopped chocolate as you deserve.

6. Chia coffee pudding

We like chia seed pudding recipes, but we get a little tired of the same fruity toppings. Before leaving the kitchen in the morning, pour the rest of the coffee into a jar of chia seeds, milk and vanilla bean powder (or extract). Stir in your favorite liquid sweetener and discard in the refrigerator. Until you get home, dessert will be waiting for you. Go decaffeinated if you can't cope with the burst of energy before bed (or keep it for breakfast the next day).

7. Seasoned sauce with grilled oranges and coffee

That soothing sensation of warming your belly that comes from the first few sips of coffee? It also happens in this grilled sauce. A spicy mixture of ketchup, cider vinegar, orange marmalade, Sriracha and - of course - coffee, this pungent sauce enlivens chicken, rib and tofu dinners. Clean consumers: do not be intimidated by brown sugar this recipe makes five cups of sauce and certainly not the serving size.


Video: SOS DE ROSII CU ARDEI - Un deliciu pentru iarna! #sosderosii #abyblajan #conserveiarna (May 2022).