In August, many crops delight farmers with their harvest. Gardeners share their culinary secrets with the editors and readers.
Zucchini pancake pie
Zucchini - 1 kg, flour - more than 1 cup, egg - 2 pcs., Garlic - 2-3 cloves, salt - to taste, vegetable oil - 0.5 cups, mayonnaise - 200 g.
Peel the zucchini and grate on a medium grater. Add salt. Chop the garlic. Combine with flour and beat in 2 eggs. Stir everything. If the zucchini is very juicy and gave a lot of juice, then the excess juice must be drained. Bake pancakes in a frying pan preheated with oil. All components should make 4-5 pancakes. Cool pancakes and grease cold with mayonnaise, stacking on top of each other.
Margarine - 1 pack, flour - 2 cups, sour cream - 0.5 cups, milk - 0.5 cups, vinegar 9% - 1 tbsp. spoon, salt to taste, cabbage - 800-900 g, butter - 150 g, egg - 3-4 pcs. for minced meat and 1 yolk for greasing rolls, vegetable oil for greasing a baking sheet.
To prepare the dough, grate the margarine (chilled) on a fine grater, constantly stirring with flour, to make fine grains. Stir sour cream, milk, vinegar and salt and pour into a hole made in a mass of margarine with flour and mix everything. Divide the dough into 3 parts, roll up the balls and refrigerate for 30-40 minutes. To prepare the filling, grate the cabbage on a coarse grater, salt and leave for 15-20 minutes. Then squeeze the cabbage, put it in a bowl, pour in the melted butter and add the chopped eggs. Remove 3 balls from the refrigerator, roll out each like a loaf and, stepping back 5 cm from the edge, put the cabbage mince. Form rolls. Brush with egg yolk. Place the rolls on a greased baking sheet and place in the preheated oven. Bake for about 40 minutes over medium heat.
Bean pods - 0.3-0.5 kg, egg - 3-4 pcs., Milk 1-2 tbsp. spoons, salt - to taste, dill - 50 g.
Cut lightly boiled green bean pods into 2-3 cm pieces and fry in vegetable or ghee. Then pour the egg, whipped with milk, salt and fry the omelet in a frying pan over low heat. Sprinkle with finely chopped dill on top.
Green beans in tomato
Beans - 0.5-1 kg, onions - 1-2 pcs., Vegetable oil - 0.5 cups, salt - to taste.
Blanch the beans for 3-4 minutes. In salted water, put in a colander and chop finely. Then simmer in any vegetable oil. Chop the onion larger and also lightly fry in oil. Combine everything and add tomato sauce to the mass and simmer it slightly. Sprinkle the finished dish with herbs to taste.
G. Emelyanova, gardener
Harvesting for winter okroshka
Grate 200 g of horseradish on a fine grater, finely chop 300 g of dill, grate 350 g of fresh cucumbers, mix everything with 150 g of salt. Dill greens are not very young, they are more aromatic and better stored. Keep the mixture in a glass jar under a plastic lid in the refrigerator. Stored until the next harvest. Can be used not only in okroshka, but also in salads.
Pineapple zucchini compote
Peel and core the medium-sized zucchini, cut into small cubes. We put in a deep saucepan. Add 2 liters of water and cook. When the water boils, add 3 cups of sugar. When the zucchini turns yellow and as if transparent, add 3 pcs. carnations. Remove from heat, add 1/2 teaspoon of vinegar essence. Pour into jars, roll up, sterilize. Compote is ready. It tastes like pineapple.
1 kg of small cucumbers, 150 g of onions, a bunch of dill, 1/4 tbsp. tablespoons of vinegar, 350 g of dry mustard, 5 tbsp. tablespoons of sugar, 1 bay leaf, 1 teaspoon of pepper.
Wash cucumbers and wipe dry. Chop onion, dill, put in vinegar with mustard and sugar and heat. Add pounded bay leaf and pepper. While stirring, bring to a boil. Place the cucumbers and, turning them gently, let them boil. Remove from heat and hot together with brine, quickly pour into sterilized jars and roll up the lids.
Fresh berry puree
Peel ripe berries of strawberries, wild strawberries, raspberries or black currants from the stems, rinse in cold water, let it drain, then rub the berries through a hair sieve into a faience or enamel dish and add sugar. Stir the puree well, put in a cold place for 5-6 hours and stir from time to time so that the sugar dissolves more quickly. Pour the puree into clean bottles and seal with stoppers boiled in water. If the puree is intended for long-term storage, you need to fill the corks with sealing wax or wax. Store in a cool place. Berry puree is used as a filling for pies, cakes, for making sweet sauces for puddings and fruits cooked in syrup. For 1 glass of puree - 300-400 g of sugar.
Beat 2 egg yolks until a thick lemon-colored mass, add a little salt, 3 tbsp. tablespoons of sugar and 1/2 cup of cherry juice. Stir all this well and pour in 2 cups of cold milk and 1/2 cup of cold water. Pour the prepared mixture into egg whites, pre-whipped into a cool foam, pour into glasses and sprinkle with grated nutmeg on top.
T. Smirnova, gardener