6 unusual recipes with dill: not a bunch of crops will be wasted


Dill is an ingredient that is often found in Russian and Ukrainian dishes. The hostess's spicy herb is added to the first and second courses, cold appetizers, salad dressings. There are many original recipes with dill, thanks to which you can use up the harvest of fragrant greens to the last bunch.

Cheesecakes with dill

Dill is harmoniously combined with fermented milk products (sour cream, yogurt, cottage cheese). It can be used to make cheese cakes. To do this, take:

  • crumbly cottage cheese with a fat content of 9% - 1 pack (weighing 220 g);
  • fresh dill - 1 bunch;
  • chicken egg - 1 pc.;
  • wheat flour - 3 tbsp. l .;
  • salt to taste;
  • sunflower oil.

Knead the curd with a fork. You should get a homogeneous pasty mass.

Spicy herbs are thoroughly washed, dried using a paper towel. Then it is finely chopped and added to the curd mass. Knead until smooth. An egg is driven in. Using a fork, mix everything again. Then they begin to add flour to the mass. This is done gradually, controlling the thickness of the curd dough.

Separate small pieces from the total mass with a spoon dipped in cold water. A cheesecake is formed from each. Roll it in flour.

Fry the curds on both sides until they are browned. Serve on a platter, sprinkled with chopped dill and a little sour cream.

Draniki

Dill goes well with potatoes (boiled, stewed, fried). A more original version of their combination is potato pancakes.

For cooking, you will need the following ingredients:

  • potato tubers - 6 pcs.;
  • egg - 1 pc.;
  • mayonnaise - 1 tbsp. l .;
  • garlic - 1 clove;
  • wheat flour - 2 tbsp. l .;
  • a bunch of fresh dill;
  • salt, pepper - to taste;
  • frying oil (sunflower oil is suitable).

Peel off the tubers. Wash, grind with medium-sized cells. The resulting mass is slightly salted. The dill is washed, dried and finely chopped.

The potato mass is wrung out. Egg and mayonnaise, garlic gruel, chopped herbs, salt and pepper are added to it. Mix the mass well until smooth. After that, little by little flour is added until the dough acquires the desired consistency.

Spread the potato dough on a preheated frying pan with vegetable oil, forming small cakes from it. Fry on both sides until golden brown.

Finished potato pancakes are spread on a paper towel to remove excess oil. Serve potato pancakes with herbs and mayonnaise.

Vareniki

Experienced housewives prepare a traditional Ukrainian dish with the addition of aromatic garden herbs. Required products:

  • wheat flour - 3 tbsp.;
  • warm water - 100 ml;
  • chicken egg - 1 pc.;
  • cottage cheese - 300 g;
  • a bunch of fresh dill;
  • 2 garlic cloves;
  • a pinch of salt.

First, make the dough by mixing water with flour, salt and an egg. Then they begin to prepare the curd filling. Knead the curd with a fork. Garlic gruel, finely chopped greens are added to it. Mix thoroughly. You should get a homogeneous mass, like a paste in consistency.

The dough is rolled out. Cut mugs out of it using a glass. A filling is placed in the middle of each dough piece, after which the edges are pinched.

Boil dumplings in boiling water, adding a little salt to it. After the dumplings float, transfer them to a dish. Serve with sour cream and chopped herbs.

Dill Peppers

From bell pepper and dill, you can prepare an original spicy snack in the form of vegetable rafts. To prepare a dish, take:

  • large bell peppers (yellow, red, green) - 3 pcs.;
  • boiled chicken eggs - 4 pcs.;
  • garlic - 4 teeth;
  • soft cream cheese - 200 g;
  • mayonnaise - 8 tbsp. l .;
  • chopped dill - 4 tbsp. l .;
  • canned seaweed (kelp) - 220 g.

Peppers are washed, carefully cut the core with seeds. Each is cut lengthwise into 4 pieces. These will be the rafts.

Finely chopped eggs, seaweed, chopped herbs, garlic gruel are added to the cream cheese. Mix thoroughly, salt and season with mayonnaise.

Spread the quarters of the peppers on a platter. Each is stuffed with cheese paste with spicy herbs and kelp. Decorate the rafts with dill sprigs and serve a ready-made snack to the table.

Rice garnish

For a rice side dish you will need:

  • rice - 230 g;
  • fresh dill - 70 g;
  • butter - 60 g;
  • salt - 1 tsp

It is better to use long grain rice, it is less prone to boiling. Steamed is also fine. It does not have to be rinsed.

The pot is filled with plenty of water and sent to the stove. After boiling, rice is poured into the water, salt is added and cooked until tender. Then the water is drained. If the rice is sticky, it is washed.

Put butter in a saucepan where the rice was boiled and melt it over the fire. The boiled rice is returned to the pan with butter and finely chopped dill is added. The contents are thoroughly mixed. The resulting garnish can be served with fish, meat, poultry.

Mushrooms in dill marinade

To cook mushrooms in dill marinade you will need:

  • small mushrooms - 1 kg;
  • onions - 250 g;
  • a bunch of fresh dill;
  • water - 1 tbsp.;
  • vinegar (9%) - 100 ml;
  • salt - 1 tsp;
  • sugar - 1 tbsp. l .;
  • allspice - 10 pcs.;
  • mustard - 2 tbsp. l.

The mushrooms are washed and cleaned. If they are large, the caps are cut in half.

To prepare the marinade, boil water, add salt, sugar and spices, pour in vinegar. You should not add mustard right away, the marinade should boil over low heat for 3 minutes. Then it is removed from the fire. Chopped onions, dill, mustard are added to the marinade.

The mushrooms are left to marinate in a cool place for at least 3 hours.

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Lentil recipes: simple, healthy and tasty

Lentils are not as popular as peas. And it is completely in vain, because this product is not only very tasty, it is also extremely rich in protein - 24 grams per 100 grams of product. This is a pretty strong argument in favor of including lentils in your diet. What to cook with lentils? Yes, there are a lot of options, because the variety of dishes from it is simply huge. In addition to soups, mashed potatoes and cereals, you can prepare more interesting dishes that are no less appetizing and nutritious.


Funchose and vegetable salad dressed with Korean sauce

Nowadays, you can find many varieties of special Korean dressing in the supermarket. It is ideal for funchose and dishes made from it.

The salad turns out to be very tasty and juicy. Try to cook, you will certainly like it.

Ingredients:

  • 100 grams of funchose (about half a standard size pack)
  • Medium fresh cucumber
  • Medium carrot
  • A small bunch of greens (parsley with dill or one or the other)
  • Small bell peppers (or half a large one)
  • One bag of sauce (60 grams).

Preparation:

1. Boil water in a kettle. Transfer the noodles to a large bowl. completely pour boiling water over it. Even if some part is not completely filled with water, it's okay. It will soon soften and completely enter the water.

2.Cover with a lid. leave for steaming for 5 minutes. Then put it all in a colander. rinse the noodles with water.

3. Wait for the liquid to drain completely. You can cut it right in a colander with culinary scissors. So it will be more convenient to take the noodles on a fork and eat.

4. Arm yourself with a Korean vegetable grater. It allows them to be sliced ​​perfectly for such a salad. The pieces will be quite thin, but crispy. Rub cucumbers and carrots on it.

5.A pepper can be cut with a knife, fine. neat straws.

6.Greens finely chop. Collect a salad from all the prepared ingredients. To do this, you just need to mix them in one salad bowl.

7.Pour the Korean dressing over the dish and stir well. To prevent the straws from breaking, it is more convenient to stir such a salad with two spoons or spatulas.

8. Before serving, he needs to rest in the refrigerator for at least an hour. Immediately after stirring, the dish will not be as tasty and rich as infused and lightly marinated.


Recipe for lightly salted tomatoes with garlic and dill in a dry salted bag

You can salt tomatoes not only in brine. They are much healthier and tastier in a package. After all, this method of salting, without using hot brine, will preserve the maximum benefit and their natural taste in tomatoes. And in order to grind them, you only need a clean bag. I suggest you try it too.

Ingredients:

  • Kilogram of ripe tomatoes
  • Pepper and salt taste
  • Medium bunch of fresh dill
  • Sugar tastes
  • 5 cloves of medium-sized garlic (can be more or less, to taste)

Preparation:

1. Choose small vegetables, preferably round rather than oblong. They need to be rinsed very well, and then dried from water droplets. Cut off a small part from the top, from the side of the stalk, so that the pulp is salted as well as possible.

2. We also need one very strong or two ordinary plastic bags, which are used for packaging products. Put the tomatoes here.

3.Washed and dried from moisture, greens should be finely chopped. Peel the garlic, cut into slices. Send all this to the tomatoes. Also add salt, about a tablespoon. Sugar needs to be sent here too. A teaspoon is enough for it to balance the taste well. You can also add some black pepper and peas.

4. Now the bag needs to be tied tightly, shake it carefully so that all the contents are well distributed over the tomatoes. To avoid possible leaks, place in a second bag.

5. Tomatoes will stay in the refrigerator for 2 days. Then they can be safely served. They turn out to be very tasty, with a rich taste of garlic and dill. Our family is very fond of such a snack. No matter how much I cook it, it will still be small!


Recipe for filling for pies with potatoes and onions

The simplest filling option for pies is potatoes. This is a completely self-contained product and does not always require additions. But if you add pre-fried onions to it, it will be even tastier.

Ingredients:

  • Potatoes - 1kg
  • Onions - 2 pcs.
  • Salt - 1 tbsp l.
  • Vegetable oil - for sautéing.

Cooking method:

  1. First, we peel and wash the potatoes. We cut it into 4-8 pieces (the smaller, the faster it will cook). Cook until tender. Cut the peeled onions into small pieces.
  2. We send the onions to fry in a preheated pan with vegetable oil. Readiness is determined by color. The roast should be golden and not overly browned.
  3. We make mashed potatoes with the addition of potato broth or warm milk. At the end, add the sautéing and stir.
  4. While the potato mass is cooling down, it is quite possible to knead a simple dough with kefir or yeast. Ready-made pies will surprise you with their taste, the main thing is to use more onions.


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