14 products that are better to cook for themselves, rather than buying

We offer you 14 recipes. Mayonnaise, ketchup, flavored salt, mixture of spices and many other goodies you can quite prepare yourself.

Home-made mayonnaise

Ingredients

• 2 egg yolks;
• 1 teaspoon lemon juice or vinegar;
• 1/2 teaspoon salt;
• 1/2 teaspoon dry mustard (optional);
• 1 cup of sunflower oil, olive oil or any other vegetable oil.

preparation

Put in a bowl of blender yolks, lemon juice, salt and mustard, and whisk blender several times in order to break the yolks.

Then start to gradually add 1/2 cup vegetable oil, whisking blender weight after each addition. Then start adding the rest of the 1 tablespoon. Before adding the next batch of oil, make sure that the mixture is completely homogeneous. Gradually the mayonnaise starts to become thick and acquire a light shade.

Then you can add the remaining half of the oil. The more oil, the more dense Get your mayonnaise. If it is too thick, you can add a little water. Add 1 teaspoon mayonnaise until it reaches the desired consistency.

homemade ketchup

Ingredients

• 1 tablespoon olive oil;
• 3 crushed garlic cloves;
• 1/2 chopped yellow onion;
• 1.8 kg of ripe tomatoes, cut and peeled and seeds;
• 1/2 cup of apple cider vinegar (or white or red wine vinegar);
• 2 teaspoons of salt;
• 1 + 1/2 teaspoons ground black pepper;
• 1/4 teaspoon ground allspice;
• 1/4 teaspoon ground cayenne pepper;
• 1/4 teaspoon ground ginger;
• 1/2 cup dark brown sugar;
• 1 tablespoon of honey.

preparation

Are heated in a frying pan with a thick bottom olive oil and onions passiruete about three minutes or until until it becomes translucent. Then add the garlic and mix passiruete still for about a minute. Add the tomatoes, vinegar, salt and all the spices, ginger and simmer for 20 minutes: at the end of the tomatoes must be easy to fall apart when pressure is applied to them with a spoon.

You take away the pan from the heat and pyuriruete mixture with a blender: you can do it in parts, so as not to be the largest pieces. Then add to sugar and honey and sent to the fire again. Ketchup simmer another 20-30 minutes. You try to taste and add those spices and herbs, which, in your opinion, is not enough. For example, if you like the taste of Mediterranean cuisine, you can add a mixture of Italian and Provencal herbs.

Ready ketchup forced through a sieve to obtain a homogeneous mass, poured into banks, cool and send in the refrigerator. The shelf life of this home ketchup - up to two weeks.

Harissa paste

Harissa (Arabic. هريسة harissa; as Orissa) - acute pasty sauce from red chili peppers (sometimes dried or cured) with the addition of garlic and coriander, cumin, salt and olive oil. Seasoning is mainly used in Tunisian cuisine and cuisines of other North African countries, as well as common in the Israeli and European cuisine. For each of the kitchens there is your own recipe Harissa. Tunis - most severe, because it contains more than chili.

Ingredients

• 120 grams of dried chilli (may be a mixture of dried and fresh peppers);
• 1 teaspoon cumin seeds;
• 1 teaspoon coriander seeds;
• 3-4 cloves of garlic;
• 1 teaspoon (or taste) salt;
• 2-3 tablespoons of olive oil;
• option: fresh lemon juice, fresh or Dried mint, fresh coriander, dried tomatoes, tomato paste, cayenne pepper.

preparation

We spread the dried peppers in a bowl and pour boiling water over them. Covered and leave to stand for 30 minutes so. While the peppers insists dries your existing spices on a dry frying pan just for one minute. Then smalyvaete them into powder.

Drain the water from peppers, shoot them with the rind, seeds and peel from mixing with garlic, salt and spices in a bowl milled harvester. Whip the mixture, gradually pouring to olive oil. Do not forget to stop the food processor or blender and mix the paste. Again whip up until the paste does not become the desired consistency. In the process to add additional options if you wish.

The finished paste to spread in jars and pour on top of a small amount of olive oil, which will need to top up each time before you send Harissa in the refrigerator.

homemade crackers

Ingredients

• 3 cups flour (a mixture of standard and may be whole grain);
• 2 teaspoons of sugar;
• 2 teaspoons of salt;
• 4 tablespoons olive oil;
• 1 cup of water;
• Options: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon of poppy, 1 teaspoon of sea salt.

preparation

Preheat oven to 230 degrees. Lining paper pan for baking. Mix in a bowl the flour, salt and sugar, and stir well. Then add oil and water and knead the dough. If the walls and on the bottom of the bowl remained dry flour, it interferes with the batter, adding 1 teaspoon of water.

Divide the dough into two parts. Sprinkle a board or table with flour and her hands are forming a rectangle of dough. Roll out dough to a rectangle in a thickness of about 3 mm. If the dough starts to tear, cover it with a towel and let soak for about five minutes, then start again rolled to the desired thickness.

Then lubricate the top of the dough with water, mix into a bowl and sprinkle with the seeds of the surface. Wheeled share knife or pizza surface large rectangle into small quadrangles and transfer them to a baking by a wide blade or vane.

Send crackers baked for 12-15 minutes. Constantly keep an eye on them, as some of the more subtle parts will get baked through faster and will need to take them out of the oven as the cooking.

Such crackers are stored in a sealed container without access to sunlight for two to three days.

Granola

Ingredients

• 3 cups of oatmeal (Hercules, instead Fast Food);
• 2 + 1/2 cups of nuts and seeds to choose from;
• 1 + 1/2 teaspoons of salt;
• 1/4 teaspoon cinnamon;
• 1/2 teaspoon cardamom;
• 1/2 cup butter, for example, olive;
• 1/2 cup + 1 tablespoon of liquid honey, sugar or maple syrup;
• 3/4 teaspoon vanilla;
• 3/4 cup chopped dried fruit.

preparation

Preheat the oven to 190 degrees. In a bowl, mix the oatmeal with seeds and raw nuts. Then add the spices and there again stirred well. Thereafter, add vegetable oil or honey and syrups.

A stirred mixture and spread on a baking sheet, the laid paper baking. Screed and send it in the oven. The mixture is stirred every 15 minutes and be careful to not overheat granola. Until it is baked (about 40 minutes), cut into small pieces not dried fruits and roasted nuts.

Pulls out of the oven and ready-made granola to add nuts and dried fruits. Again, all is well stirred, cooled and sent to the containers in which it can be stored for 7-10 days. For longer term storage the containers put into the refrigerator.

flavored salt

Ingredients

Common salt and spices in a ratio of 1 teaspoon salt 1/4 spices to the cup. Spices: dried herbs, chili peppers, dried peel of citrus fruits, tea, dry garlic, onions or tomatoes. All ingredients must be dry and chopped or cut into very small pieces!

preparation

Dried in the oven or microwave, if necessary, those additional ingredients, which should serve as a flavoring of your salt. Then ground them further, if necessary, and start mixing. Start with 1 teaspoon salt 1/4 flavorings and cups. Stirred them very carefully hands, mix in a mortar or coffee grinder to grind or in a food processor. You try to taste and add a little salt or flavorings depending on the desired taste.

Egyptian spice mixture Dukka

Dukka - Egyptian snack, which is fed into bowls to major meals and is often used instead of salt. It is great to bean and lentil soup, it is sprinkled with kebabs and vegetables, as well as olive oil and bred to dunk the cakes and fresh vegetables.

Ingredients

• 1 cup kernels (hazelnuts, almond, pistachio, cashew nuts, pine nuts, macadamia);
• 1/2 cup sesame seeds;
• 1/2 cup coriander seeds;
• 1/4 cup cumin seeds;
• 1 teaspoon sea salt;
• freshly ground black pepper.

preparation

Add all the ingredients in a food processor and blend to a uniform crumbly mixture.

chili powder

Ingredients

• 2 tablespoons ground chili peppers;
• 1 tablespoon ground cumin;
• 1 tablespoon dried oregano;
• 1/2 teaspoon cayenne pepper;
• optional 2 teaspoons coriander 1 tablespoon minced garlic.

preparation

Mix all the ingredients in a small jar, tightly close its lid and shake well, so that the mixture becomes homogeneous.

A mixture of 5 spices

Ingredients

• 2 stars anise;
• 2 teaspoons pepper or Sichuan peppercorn ordinary;
• 1 teaspoon cloves;
• 1 teaspoon of dill;
• 1 teaspoon coriander seeds (optional);
• 1 cinnamon stick, broken into several pieces.

preparation

All dried herbs and spices, except the cinnamon sticks, on a dry frying pan until well dried state and grinds them together with cinnamon in a coffee grinder or food processor to a powder. Store in a tightly closed jar.

marinara sauce

Ingredients

• 1 tablespoon olive oil;
• 1 small yellow onion, finely chopped;
• 2-3 crushed cloves of garlic;
• 1 can of tomatoes in brine (800 ml);
• 1 bay leaf;
• 1/4 teaspoon salt;
• fresh thyme, basil, oregano or other herbs;

preparation

Preheat the olive oil in a pan and add to the onions. Passiruete it for 5-7 minutes until soft and translucent, then add the garlic. Passiruete another 30 seconds.

Add to the onions and garlic tomatoes with juice, all well mixed and crushed with a spoon. Then add to the sauce bay leaf and fresh thyme or oregano. If you choose to use basil, it should be added at the end.

Shall bring the sauce to a boil, turn down the heat and simmer for 30 more minutes. At the end you take away the bay leaf and add fresh basil. While the sauce is ready, you can cook the pasta with which it will be supplied.

Remains sauce can be refrigerated or frozen. In this form it can be stored for three months! You can also use fresh tomatoes, but then they will need to peel, remove seeds and simmer for 20-30 minutes longer.

Quick sauce for pizza

Ingredients

• small bank sliced ​​or whole tomatoes (450 ml);
• 2 chopped garlic cloves;
• 1 teaspoon balsamic vinegar;
• 1-2 tablespoons of olive oil;
• a pair of fresh basil leaves (optional);
• salt and freshly ground black pepper to taste.

preparation

Put all ingredients in a food processor and beat until a homogeneous mass. Store in the refrigerator or freeze. This can be done in small bags, dividing the sauce into portions.

Homemade tomato paste

Ingredients

• 4 + 1/2 kg of tomatoes;
• 2 tablespoons olive oil;
• 2 teaspoons sea salt;
• 1/2 teaspoon of citric acid.

preparation

Preheat the oven to 190 degrees. Cut the tomatoes into quarters. Preheat the frying pan with olive oil and tomatoes to go there. Simmer until such time as the peel begins to be easily separated from the pulp.

Miss softened tomatoes through a special mill or sieve to separate the peel and seeds. Adding a tomato pulp salt and citric acid, well-stirred, spread on a baking sheet, the laid paper for baking, and sending in a preheated oven. Since tomatoes can be too much for one pan, you can add them in increments of as mass will boil down.

Bake in the oven for 3-4 hours until a paste. The finished product is spread in jars and store in the refrigerator or do can.

Homemade chicken broth

Ingredients

• bone and skeleton with the remnants of meat from a roasted chicken;
• 2 onions;
• 3-4 stalks of celery;
• 1-2 carrots;
• 2 bay leaves;
• 4-5 sprigs fresh thyme;
• 6-8 parsley stems;
• Optional: whole cloves of garlic, dill, green part of the leeks, black peppercorns.

preparation

Cut the chicken carcass into several small pieces, spread together with bones in a pan, fill with water so that it covers the content of 2.5 cm, boiling, reduce heat and simmer 2-6 hours, continuously removing the foam.

Clean the vegetables and cut them into large pieces, add the broth and, if necessary, add more water. Boil the broth for about 1-2 hours.

After that, you try it for taste, add salt and filter, separating the liquid from the bones and vegetables.

Cooled broth, dispensed in small banks and send in the freezer.

Homemade vegetable soup

Ingredients

• 1-2 bulbs;
• 2-3 carrots;
• 3-4 stalks of celery;
• 4-5 sprigs fresh thyme;
• 1 bay leaf;
• 1 small bunch of parsley;
• 1 teaspoon black peppercorns;
• optionally, leek (especially green parts), fennel, tomato, mushroom, parsnip.

preparation

Thoroughly wash the vegetables, since it is not necessary to clean them (only onions). Cut into large pieces, send in a saucepan and fill with warm water. Water should be enough so that you can easily mix the vegetables. The less liquid, the more concentrated will the broth.

Shall bring the broth to a boil, reduce heat and simmer for another hour. Then filter it through a sieve, are giving to cool, poured into a container and sending a freezer.