Recipe: Zucchini Caviar Samolet step by step with pictures | Handy.Recipes

Zucchini Caviar Samolet

Cooked zucchini caviar

Time to cook: 150 minutes

Total Servings: 3

Nutritional Value

Hello, dear girls! I have finished my summer cottage season and I want to share with you the secrets of a few delicacies. You can probably say that there are a million recipes for zucchini caviar on this site. This one's an improvement! I have no desire or time to fuss with preparations for a long time, and most of the recipes are very troublesome - fry zucchinis, grate carrots, fry.... Several years ago I cooked some caviar with mayonnaise. The taste, color, consistency, but all the same the mayonnaise made me wary. First, it is not clear what it is really made of it, of course, you can cook mayonnaise and myself, but (this is a - second), the egg in the preparation of long-term storage is very confusing. And then I came up with a solution, how to preserve the taste, abandoning mayonnaise.

Author of the recipe

Ingredients for zucchini caviar "real deal":


  • Tomato paste - 250 g
  • Sugar (in sauce 2 tbsp.l.) - 100 g
  • Salt (0.5. tbsp.l.) - 2,5 tablespoon
  • Vegetable oil (for sauce) - 300 ml
  • Mustard (in sauce) - 1 tablepoon
  • Lemon juice (in sauce) - 2 tablespoon
  • Bay leaf - 1 pc
  • Onion - 0,5 kg
  • Zucchini (peeled) - 3 kg
  • Black pepper - 1 teaspoon

How to cook zucchini caviar "ideal" step by step with photos


Peel zucchini, remove center and seeds. A zucchini is easy to peel with a carrot peeler and remove the seeds with a spoon. Peel the onions. Mince everything through a meat grinder.

Now whisk together 300ml. butter with mustard, lemon juice, salt and two tablespoons of sugar.

We put the vegetables and the oil mixture into a wide saucepan, add the tomato paste (I cook a double portion at once in a bowl), stir it and simmer for an hour. Stir occasionally, of course.

After an hour we add a bay leaf and freshly ground pepper, salt, sugar and leave it for another hour. Now you've added sugar and the chance of sticking has increased, so stir more often. I do it with a wooden spatula, carefully going over the bottom.

While the caviar is boiling, wash jars with baking soda and put them in a cold oven. Turn on the gas, close the door and let the jars sterilize for 10-15 minutes. The output of caviar from the specified number of ingredients is about 3 liters.

Ready caviar spread in hot jars, close and put under a blanket to cool, about a day. Store in the fridge or the cellar. P.S: If you prefer the store consistency of the caviar, you can grind with an immersion blender, and then boil for about 5 minutes, to get the extra air out. This is how I do half of my billet, since. к. some people really like the "fine grinding." What can't you do for your family?!?!

Put under a blanket until it cools down, about 24 hours. Store in the fridge or cellar.

Nutritional Value:

Whole Dish:
Calories
3543.1 Calories
Protein
33.4 g
Fat
253.9 g
Carbohydrates
224.8 g
Per Serving:
Calories
1181 Calories
Protein
11.1 g
Fat
84.6 g
Carbohydrates
74.9 g
100g:
Calories
95.5 Calories
Protein
0.9 g
Fat
6.8 g
Carbohydrates
6.1 g

Salt, Black Pepper, Onion, Spicy, Vegetable Oil, Lemon Juice, Sugar, Mustard, Zucchini, Bay Leaf, Common, Caviar, Preserves

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