Pastila from vegetables and fruits recipes. We eat healthy vegetables all winter

Now, when the jam is no longer strong enough to roll up, and the berries are still there, it's time to experiment with other blanks. We believe that the most useful and easy-to-prepare delicacy is ours. national dessert- pastille. It can be prepared from any berries and fruits. We will post 7 recipes here, choose and feed the children all winter.

plum fig

You will need:

Plum - 1 kg
Sugar - 1 cup

Wash plums, dry, remove pits. Put on a baking sheet covered with parchment and put in an oven preheated to 180 degrees for 25-30 minutes, until the plums soften. Lightly cool the plum. Then puree with a blender until smooth. Add sugar and mix well. Submit plum puree 5 mm thick layer on parchment or silicone mat placed on a baking sheet. Dry in an oven preheated to 70 degrees for about 8 hours or in an electric dryer. Cut into strips, twist. For long-term storage put in a jar and close tightly.

Pastila from gooseberries

You will need:

Gooseberries - 1 kg
Sugar - 700 gr

Ripe gooseberries must be sorted out, washed, poured into an enameled container, tightly closed with a lid and put in the oven. You need to bake the berries to give softness. Then, the mass should cool, then it must be rubbed through a sieve and beat in a blender. Dissolve sugar in water and boil until thick syrup. Combine the finished mixture with grated berries and beat the resulting mass again. Line a baking sheet with baking paper and grease with oil. Pour prepared mixture on top. Dry it over low heat in the oven with the door open. Turn over after about 2 hours. Pastila is ready when it stops sticking.

Raspberry pastille

You will need:

Raspberry
raspberry juice

Squeeze a glass of juice from raspberries. Wash the rest of the berries in cold water and put in a saucepan. We cover the pan with a lid and put the oven to steam the berries. Steamed hot raspberries rub through a sieve. The resulting raspberry puree dilute with juice and put on the stove. Boil until the puree is reduced by half. Then spread the puree on a baking sheet lined with baking paper. Dry the marshmallow in the sun or in the oven. Sprinkle the finished marshmallow with powdered sugar and store in a cool and dry place.

Yoghurt Delight

You will need:

Yogurt
Water - 850 ml
Sourdough - 1 pack.
Raspberries (you can use any berries) - 400 g
Banana - 4 pcs
Nuts (approximately candied fruit, almond petals, etc.) - 100 g

Yogurt is made very simply - pour 850 ml. water and add the contents of the package, mix and ferment in a thermos (12 hours). You can cook in a regular yogurt maker. Put the finished yogurt in the refrigerator for a day - it will become thicker and more concentrated. Next, prepare the pasta. Add bananas and any berries (fruits) to the finished yogurt. Be sure to add bananas to yogurt marshmallow - they are a kind of thickener. The rest of the fruit-berries to taste, desire and availability. Finished mass pour on special sheets for marshmallow, greased with oil. Pour the yogurt mass onto the second sheet. Top with a mixture of nuts and dried tropical fruits. You can sprinkle with any nuts, both heavily chopped and pieces. You can add raisins, poppy seeds, vanilla yogurt with a sprinkle of almond petals is especially tasty. Or sprinkle vanilla yogurt with sesame seeds. Here - a matter of your imagination. The next leaf I have with the addition of thinly sliced \u200b\u200b(1-2 mm) kiwi. You can put any berries, fruits. Very tasty with chopped strawberries (wild strawberries). You can also thinly slice a banana, or a peach, or an apricot, or plums. That is, it is better to take "soft" fruits and berries, but such as, for example, apples and pears are not suitable. Finished sheets put to dry in an electric dryer. Drying time depends on the thickness of the layer and the degree of drying that suits you. That is, it can be dried to a soft toffee state and to a brittle state. AT this case- 7 o'clock.

Pastila from currants and zucchini

You will need:

Currant - 1 kg
Zucchini - 2 kg
Sugar (to taste)

Pour the berries into the blender, and then the chopped zucchini. Grind on the mode of crushing ice. Add sugar. Pour the mass into the dryer or put in the oven at a temperature of 60-80 degrees. We dry for about 12 hours and put them in containers for the winter (or eat them right away).

Kolomna Pastila (Belevskaya)

You will need:

Proteins 2 pcs.
Sugar - 500 gr
Apples (like Antonovka) - 2 kg.

Wash apples, dry, cut in half. We take out the cores from the apples and lay the prepared halves on a sheet with foil. Bake them at 100°C for 2 hours. We take out with a spoon ready apple pulp trying not to get too close to their peel. Stir all the collected pulp with a spoon. We spread applesauce on several layers of gauze, placed in a colander. We turn the gauze with apples into a tight knot so that the liquid drains better. We hang the bundle with mashed potatoes for the whole night. For these purposes, I used a round grate for cooling pastries, inserted into a colander with legs. We spread the sagging puree from baked apples into a large mixing bowl. You should get a stable lush foam. Whip egg whites into thick foam, which is held on a whisk. Gradually fold the beaten egg whites into the fluffy applesauce. At the end of whipping, gradually introduce sugar. We spread the "cream marshmallow" on the prepared foil. We dry at a temperature of about 60-70 ° C for 6 hours and leave to dry at room temperature for 2 hours. And again we send it to dry until the characteristic quiet hiss when the marshmallow is ready. We sprinkle suitable dish powdered sugar. We divide our marshmallow into 45 serving squares with a spatula or knife.

Cowberry and melon pastille

You will need:

1 mug of cranberries
2 cups chopped melon
1 st. l. Sahara
1 tbsp water

To make marshmallow multi-colored, heat lingonberries separately with sugar, water and pour on a baking sheet with spoons, then pour melon into empty places. Move a spoon over the marshmallow to make stains.

12.03.2014

Berries - currants, cranberries, lingonberries, gooseberries - in general, dry for a long time. Of these, as well as of cherry plums, plums, peaches, strawberries, apricots, kiwi, it is more convenient and much tastier to make marshmallows. It is more convenient to add sugar-honey to it, and spices, if necessary.

Pastille tray cannot be washed detergents. Be sure to lubricate it before pouring the marshmallow vegetable oil. Marshmallow is much easier to remove when warm: it cools down and dries up in places. Removed - rinsed the pallet warm water without any hard pads. Now for the culinary details. Experience has shown: you should not grind fruits into puree in a blender. I mean, you can, but it's not as pretty. Much better just toss them with a perforated crush or lightly chop them in a food processor, adding sugar or honey. Pieces of fruit are kept useful material, decorate the taste and retain a bright color.

The aroma of many fruits is enriched and enhanced by a small dose of cinnamon. You can add oatmeal and other flakes to the marshmallow - you get "muesli". You can add seeds and nuts. Raw - it seems not very tasty, ground - quickly oxidize and can spoil the taste. And fried ones are usually interrupted, absorb the aroma of fruits, and it turns out neither this nor that. But even here there are masterpieces. An example is churchkhela, fresh nuts in a thick paste of grape juice. But why is the pulp of other fruits worse? dried and just fruit yogurt with sesame - delicious. You can easily make "soft kazinaki", just pick up the fill. The most delicious marshmallow came out of plum jam. They immediately tried to "paste" raw jam- feijoa, grated with sugar 1:1. And we found out: too sweet practically does not dry. added cereals- dries, but it turns out too sweet. But what sweets came out of it! Fried almonds are inserted into the dried feijoa “plasticine”, and this ball is rolled in coconut flakes.

Using marshmallow is a matter of fantasy. This is an exclusive "dried fruit" for tea, and "glasses" for ice cream, creams and liqueurs. And decoration of the cake, and soaked - a layer or part of the filling for the pie. And even preparation for jam. In the refrigerator, in bags, it is stored for months and years, becoming fragile. He took it out, unfolded it, lay down a bit - again flexible. You can dry it almost “in breadcrumbs” - it will be stored even without a refrigerator.

0.5 liters of crushed fruits or vegetables can be poured onto one solid marshmallow tray.

Pastila spicy:Tomatoes, not a large clove of garlic, a little black pepper, five large leaves of basil, chop in a blender. Put the mass on a sheet for marshmallow, oiled and dry for 12-15 hours. Delicious with fresh rye-wheat bread.

Pastila "Apple" Peel the apples from the core and chop in a food processor or grate on a coarse grater along with the peel. This is the foundation. For dressing, take grated Victoria berries, fresh or frozen, add crushed ripe bananas. Mix everything well. The mass should be like dough for pancakes. Mix with apples and put everything on greased marshmallow trays. Dry at a temperature of 55 degrees for 11-12 hours. Remove while warm and roll up immediately. Berries for dressing can be different - wild strawberries, wild strawberries, cranberries, lingonberries, honeysuckle, sea buckthorn and others. Can be used plum jam or other jams. For elasticity in berry puree, add bananas, preferably overripe. If sour, then add dark sugar. You can add some cinnamon. apple marshmallow replaces chips, if you add seeds, nuts.

"Banana Apple Crackers": Peel ripe apples and bananas. Prepare a couple of tablespoons of honey (if the apples are sweet, you can do without honey or replace with a few dates if you are allergic to honey). Grind fruit in a food processor or blender, add honey. Lubricate the pastille tray with vegetable oil. Add walnuts or almonds. If you dry the marshmallow to an almost solid state (15-18 hours, depending on the thickness of the layer), then you can not roll it into tubes, but arrange it in the form of cookies, cut into rectangles with a knife or scissors.

Yoghurt Delight:For pastille we need: yogurt, Pine nuts and poppy. Yogurt can be mixed with pine nuts or put them on top. Place on a lightly oiled pasta tray. We dry at a temperature of 50-55 degrees (Medium) until cooked. It turns out something like an oriental dastarkhan.

Candied zucchini and pumpkins. Cut zucchini and pumpkin into slices (0.5 cm thick), cover with sugar for 1 hour. Then stir, bring to a boil, boil over low heat to become transparent. Drain all syrup. Add 1st. a spoonful of honey, lemon (or citric acid), cinnamon. Bring to a boil, cool, drain the remaining liquid through a sieve. Dry on a solid tray "Isidri".

"Almond sweets": Peel ripe apples of local varieties and add a little cinnamon. grind up homogeneous mass. If the apples are not sweet enough, you can add more Brown sugar or honey to taste. Then, as usual, apply the apple mass on a tray greased with vegetable oil and leave to dry. But do not bring it to readiness, but catch the moment when the marshmallow is no longer liquid, but still sticky and plastic, like plasticine. Cover the nuts with marshmallow to form small sweets, roll in coconut flakes and leave to dry for a few more hours. Well-dried sweets do not stick together, they are perfectly stored in glass or tin jars.

Loose marshmallow, prepared with the Isidri dryer. Marshmallow is made from whipped applesauce, added to the puree natural supplements: sugar, honey, berries, nuts. You need to beat until the state of sour cream, so that the puree does not spread during drying, for this you can add egg white(whipped). Pour mashed potatoes onto 1 continuous sheet for marshmallow - a thick layer (about half a liter). Each layer is dried separately, and then smeared with a thin layer of honey and connected together in beautiful cake. Experimenting with various additives and layers you can get the most unexpected taste. It is hard to imagine that there is no flour in it at all. Compared to the usual unwhipped marshmallow, it turns out to be very tender and tasty.

Pastila from rhubarb . Twist rhubarb (petioles) in a meat grinder, apples (sweet) -3 pcs. twist, add 2 tbsp. spoons of sugar. Lay out to dry.

Pastila from sorrel . Take chopped sorrel, knead 2 bananas, mix.

Pastila "Red Banana" ». We take red twisted tomatoes, add 2 pureed bananas and 1 tbsp. l sugar.

Pastila Siberian kiwi. Gooseberries and orange (together with the peel) grind through a meat grinder, add 2 tbsp. l. sugar and set aside to dry.

Cherry pastille . Rub the cherries through a sieve. Melissa, twist through a meat grinder. Separately twist the apples, add 1 tbsp. l. Sahara.

Pastila from carrots . Grate carrots and 1 orange. Mix everything, add 1 tbsp. l. sugar, mix and set aside to dry.

Cucumber pastille . Ograte cucumbers and apples, add 1 tbsp. a spoonful of sugar.

Pastila from zucchini . Grate zucchini and apples add 1 tbsp. a spoonful of sugar.

Paste. Mix twisted currants and apples with 1 tablespoon of sugar and chopped mint.

Pastila from raspberry and mint . Mashed raspberries and apples add 1st. l. sugar and mint.

Pastille for colds . We take 1 orange, raspberry leaves and berries, rhubarb petioles, cornflower and calendula flowers, plantain, nettle, mother - and - stepmother. We grind everything through a meat grinder, mix with a mashed banana. Add 1-2 tbsp. honey, mix and lay out to dry.

Pastila from apricot and banana. Mash apricots and bananas, add 1 tbsp. l. sugar and lay out to dry.

Pastila "With pepper" We take apricots and bananas, knead. Grate the cucumber, add a mixture of peppers (“Mill”), combine everything, mix and lay out to dry.

Are there any other options: Carrot + banana + orange orZucchini + orange (with peel) + banana + apple + carrot - grate everything.

Strawberry pastille with banana:for 1 serving: 0.5 kg of strawberries; 1 medium banana; 3 art. spoons of condensed milk.

1 option:Grind strawberries through a sieve, add banana, condensed milk to the mass, beat in a blender.

or option 2:Lightly crush the berries and banana with a fork, so that later you can feel the individual pieces, add condensed milk, stir. Put the mass on a continuous sheet. Dry until cooked (so that it does not stick to the hands and does not lose elasticity).

Rhubarb (petioles)-1kg, sugar sand - 300g. Wash the rhubarb stalks in cold water, cut into large pieces, sprinkle with sugar, put oppression on top and leave it for one day. Drain the released juice, lay the petioles on baking sheets and dry in a dryer. Dried rhubarb put in a box or glass jar. Preserve juice with sugar by boiling it and immediately rolling it into a sterilized jar.

Apple roll:Apples - 1 kg, granulated sugar — 300 g. Any apples, at any stage of ripeness, wash, cut into pieces, sprinkle with sugar and leave in enamel saucepan for 2-3 hours, when the juice appears, bring the apples to a boil, wipe through a sieve. Another option: apples left after boiling the juice are rubbed through a colander. Pour the resulting mass into a thin layer on a sheet (greased with vegetable oil) for drying in a dryer. You can sprinkle cinnamon and ground nuts on top. When the mass becomes thin and elastic during the drying process, it must be removed from the sheet, sprinkled with sugar, rolled into a tight roll, cut into pieces.

Candied watermelon rinds: watermelon rinds- 1 kg, sugar sand - 1 kg, citric acid - 5 g, flavoring (orange peel, almonds, lemon peel, vanilla) - to taste.

For the preparation of candied fruits, watermelons are used with thick rind, as well as unripe melons, which are usually thrown away as inedible products. Peel the watermelon rinds from the peel and the soft part, cut into pieces of the same size, considering that they will be boiled down later, add water and cook for 3 minutes. Then drain the water, rinse the boiled pieces cold water, pour boiling syrup, cooked from 1 kg of granulated sugar, 200 g of water and 5 g of citric acid. For flavoring, you can also add lemon or orange zest there, almond. Boil watermelon peels until transparent, then remove with a slotted spoon, dry in a dryer and roll in powdered sugar. You can also roll watermelon rinds in a mixture of granulated sugar and crushed nuts.

Candied sugar beets: Sugar beet - 1 kg, citric acid - 3 g, granulated sugar — 100g, water - 0.5l, lemon peel, vanillin or other flavoring.

Wash the beets, peel, cut into pieces of the same size (straws, cubes or slices), pour water, add granulated sugar, citric acid and simmer over low heat until all the liquid has evaporated. For flavoring, beets can be boiled together with lemon or orange zest, with honey, cardamom, vanillin. Lay the finished beets on a sheet for marshmallow and dry in a dryer. Then rolled in powdered sugar mixed with cocoa powder or chopped nuts.

Dried apples:2 kg of peeled apples, 1 orange, 1 lemon, 1 tbsp. Sahara. Peel the apples from the peel and core and cut into slices, about 1 cm thick. Cut into half rings, 2 mm thick lemon and orange (amount of citrus fruits to taste). Layer apples and citrus fruits, periodically sprinkling the layers with sugar. Press down on top with a press and leave for half a day to let the juice flow. Juice can be used for compote, and apples, lemons and oranges can be spread on pallets and dried for 6-7 hours.

Apple marshmallow:2.5 kg of apples and 2 cups of sugar. Cut apples, peel and core, simmer on fire under the lid for 15-20 minutes until they become soft. Sprinkle with sugar and top with a pusher. You can beat on a mixer, then the marshmallow will have a more uniform structure. Lightly grease the marshmallow tray with vegetable oil, put mashed potatoes on it and level it to make a layer of 0.5 cm. Dry for 9-10 hours at a temperature of 60-70C. You can add peeled crushed peaches, grated melon and kiwi to applesauce. It will turn out delicious if you add the grated zest of one lemon, one orange and a little cinnamon to the puree.

Beet "Piquant Novokurskaya" Raw beets are cut into thin strips, coated with adjika and dried in an Isidri dryer.

Canape Venegretik Boil separately potatoes, beets, carrots. Twist in a meat grinder, also separately. We add a little mashed potatoes to the carrots and beets for a bunch, otherwise the plates from the beets and carrots will break when drying. Salt, add herbs and spices to taste. In mashed potatoes, add fried onions, salt, spices. We spread the mass of vegetables on pastille sheets, greased with vegetable oil, grease with mayonnaise, sour cream or ketchup on top, dry tortillas to a flexible state. Please do not overdry, this is important and not difficult. Cut sausage without fat into slices, dry on a tray in a dryer. The resulting vegetable cakes and sausage are cut into 2x2 cm squares, strung, alternating, on toothpicks. What happened - a pastille of a snack option, is really very unusual. These "vinaigrette canapushkas" do not deteriorate even in the heat, they can be taken with you on any vacation, on a trip, on a business trip.

bulk apples Small ranetki (3 cm in diameter), make a strong sugar syrup (about 0.6 kg of sugar per 2 cups of water). Dip the apples in boiling water for 1-2 minutes, then drain the water. Pour boiling apples sugar syrup and leave to cool. Then bring to a boil and cool again. So repeat 1-2 more times, until the apples are completely soft. Then let the syrup drain completely, put it on a dryer tray and dry until the apples become dried, store the syrup in the refrigerator. It is useful for the preparation of candied fruits from pumpkin, zucchini, carrots, beets, etc.

Dried fish.A bucket of fish, without cleaning from scales, gutted, ripped open the belly, do not wash it, and pour it into the bucket in layers: a layer of fish, a layer of salt. You can not be afraid to salt the fish, it will take as much salt as it needs. We put oppression on top so that the fish is completely immersed in the brine without air access. We hold out for three days. After three days, we wash the salted fish in running water to wash off excess salt. We put the washed fish on a paper towel, removing excess moisture. We put the dried fish on the trays of Isidri, sorting it by size, so it dries evenly. After filling the trays, turn on the dryer at 60 ° C. And dry depending on the size of the fish from 10 hours to a day. You can also try drying at a lower temperature of 55 and 35 °C. With such drying, it turns out the most best quality dried fish, but drying may take 2 or 3 days for larger fish. It is possible to combine drying modes: at the beginning, dry at 60 ° C and finish drying at an economical mode of 35 ° C.

Sweets for tea.Cook Cherry jam, roll up. After the jam, the syrup remained.

Take the zucchini cut arbitrarily. And send to cherry syrup chopped zucchini. Boil for 30-40 minutes, stirring occasionally. The zucchini pieces turned a beautiful ruby color. Throw them in a colander, and then put them to dry in "Isidri"

Soup-puree "Fantastica" vegetable with croutons. AT beef broth boil vegetables: onions, potatoes, white cabbage, broccoli, carrots, bell pepper, green beans, corn. Spices and salt to taste. Ready soup grind with a blender. Dry on an oiled sheet. Grind dried soup in a coffee grinder. Croutons: Cut brown bread into small cubes. Pour vegetable oil into a wide plate, squeeze out the garlic, sprinkle with spices and salt to taste. Mix this oil with breadcrumbs and put in the oven until it forms appetizing crust. Serve soup 2-3 tsp. powder per mug. Sprinkle croutons on top.

Mashed Potato Soup with Mushrooms Boil potatoes, onion and mushroom powder in a saucepan. Salt to taste. Ready potatoes mash and dry on a sheet. Grind dried soup in a coffee grinder. Serve 2-3 tsp. powder per mug. Sprinkle breadcrumbs on top.

Pancakes with mushroomsAdd 2 tsp to 3 cups of milk. mushroom powder. Boil 20 min. Cool down. Add 2 eggs, flour and salt to taste. Fry pancakes in a pan.

Mushroom sauceAdd 2 tsp of mushroom powder to 1 glass of milk and boil for 20 minutes. Dilute 1 tsp in 100 g of cold water. starch and pour into milk. Cook, stirring until thickened.

Pineapple candied pumpkin. Cut pumpkin into cubes. Put in a saucepan, sprinkle with sugar on top and squeeze out a lemon. Leave overnight. The juice will stand out in the morning. Bring the pumpkin to a boil and remove to cool. Repeat 2-3 times. AT last time cooking in pumpkin squeeze orange. After cooling, drain the syrup and place the pumpkin cubes on a dryer mesh sheet and dry.

Candied beets Boil boiled beets in strawberry syrup. Leave to cool. Spread out on a mesh sheet and dry in the dryer.

unusual berryBoil chokeberry a little in cherry leaf syrup and leave to cool. Spread out on a mesh sheet and dry in the dryer.

Pastila "Sun" Cut the peeled carrots and boil in sea buckthorn juice. Cool down. Make a puree with a crush. Place on an oiled pasta sheet.

Pastila "Vkusnyatina" Peel the apples and cut them into slices. Place in a saucepan, add a few cranberries, cinnamon on the tip of a knife, a little water and steam over a fire to make the apples soft. Cool down. Mash into puree with a crush. Place on an oiled pasta sheet.

Pastila Apples+cranberry+banana Peel the apples and cut them into slices. Place in a saucepan, add a few cranberries. Steam over a fire so that the apples become soft. Cool down. Mash into puree with a crush. Grate banana and mix quickly with applesauce. Place on an oiled pasta sheet.

Candies.Steam dried apples for 5 minutes. Scroll through a meat grinder 1 part of dried apricots, 1 part of apples and 0.5 parts of prunes (odorless). Add pine nuts. Pour the resulting mixture with condensed milk. Mix everything and refrigerate for 5-6 hours, so that the components "make friends". Then roll into balls and roll them in crumbs. shortbread biscuits or in coconut flakes or sesame seeds. And place on the dryer mesh sheet for 6-8 hours.

Rolls with apples. cook yeast dough. Steam dried apples, scroll in a meat grinder and add a little sugar. Roll out the dough into round disks and then divide them into 8 segments. Then we put the apple filling in each segment and begin to twist from the wide side to the corner. Bake in the oven. Sprinkle finished rolls with powdered sugar before serving.

Dried apple compote with beets . Pour boiling water over apples and slightly dried beets (for color) and close with a Wax vacuum system. After 5 min. compote is ready.

Pumpkin soup

1 kg pumpkin 2 onions chopped

2 cups water 2 garlic cloves minced

2 tsp beef broth2 tsp Sahara

½ tsp ground almonds 2-3 cups milk

Salt, pepper to taste½ tsp curry (to taste)

Clean and cut the pumpkin into pieces. Boil the pumpkin, onion, garlic, sugar, water and broth until the pumpkin is soft. Stir the mass with milk until puree is obtained and add seasonings. Cool and dry on a lightly oiled solid tray for 8 hours at 55°C or Medium.

The soup can be stored both in the form of marshmallows and as a powder (ground in a coffee grinder) for making instant soups.

Most soup ingredients, such as leeks, tomatoes, and spinach, are easy to dry and can just as easily be ground in a coffee grinder to make an instant soup powder. To prepare soup, you need to pour 1 tbsp. dry mixture for soup in a mug and pour boiling water, the soup will be ready in a few minutes.

Drying fish

Take lean, fresh fish, clean it quickly, and keep it refrigerated until dry. Make sure the fish has not been previously frozen. Such fish can also be dried, but the taste and texture will be lower.

Cut the fish into strips 5 mm thick and marinate for 6-8 hours in the refrigerator. This marinade should contain 4 tsp. salt per kilogram of fresh fish. Lay the fish on mesh trays on trays and dry for 6-8 hours at 60°C or High until the fish is firm and no moisture comes out - but not crumbly.

Store in airtight containers in a cool, dark place or refrigerator, or deep freeze if longer than 2 weeks is needed. Better to use fish low content fat such as cod, perch, etc.

lemon marinade

4 tsp salt,

2 tbsp dried parsley,

2 tsp onion powder,

1/2 cup lemon juice.

Mix well and brush evenly over each layer of fish.

Dried fish with sour cream

1 a glass of sour cream¼ tsp pepper

¼ cup mayonnaise 1 tbsp. dried parsley

2 tbsp lemon juice 1 cup dried fish

1 clove minced garlic

Mix together sour cream, mayonnaise, lemon juice, garlic, pepper and parsley. Crumble dried fish and mix with this paste. Serve with crackers, chips, dried tomatoes, zucchini or cucumber slices.

savory crunches

We rub the pumpkin on a grater. 1-2 cloves of garlic, also grate on a fine grater.

Mix pumpkin and garlic. Add chopped greens to the resulting mass: cilantro, basil, parsley, dill. Or someone likes something, to taste. Spread on a sheet for marshmallow for 10 hours. Then remove, cut into pieces, very crispy spicy and healthy chips(which is especially true in winter period).

Easy rolls

Making pumpkin puree. Add persimmons to the puree (I took two varieties of chocolate and regular) and mix everything in a blender. Spread on a sheet for marshmallow for 9 hours. We take a banana and knead it with a crush. Peel the kiwi and cut into thin strips. We cut the marshmallow into strips 4-5 cm wide, spread the banana puree and put the kiwi in the middle and wrap it up. We make several such rolls, put them on a plate and sprinkle coconut flakes decorate with dried wild strawberries (very fragrant) and kiwi slices.

Fruit cookies "Orange Sun"

For the suns, I took everything orange that I found at that time. Twisted persimmon and pumpkin in equal proportions in a meat grinder. She laid out small cakes in the form of circles on a greased sheet for marshmallow with a teaspoon. On top of this layer, a layer of carrots (boiled and twisted). Next, a layer of twisted orange peel with honey. Put a hazelnut in the middle. Then she took twisted dried apricots and overlaid the nut, so that a semicircle (slide) was obtained. Top the cookies with squeezed sea buckthorn juice. And put it to dry.

Fruit cookies "Croissants"

Twist in equal proportions persimmon, pumpkin. Add squeezed sea buckthorn (to taste) to the mass, mix everything, put on a sheet for marshmallow and dry. Then cut into triangles. Top each triangle with twisted yellow raisins. Roll into tubes from the wide end to the narrow end.

summer delight

Making pumpkin puree. Add persimmons to the puree (I took two varieties of chocolate and regular) and mix everything in a blender. Spread on a sheet for marshmallow for 9 hours. When chocolate persimmon is added, the marshmallow turns out to be darker, and when regular marshmallow is added, it turns orange. With curly scissors, cut out several smaller triangles and 2 pcs. more. We put ice cream in a bowl, roll roses from small triangles, stick them into the ice cream, sprinkle with grated chocolate, nuts, and you can cut curly stripes and also decorate the ice cream. We roll up two large triangles into a bag and insert them into a tall glass, put ice cream inside and can be decorated with broken chocolate.

On a hot summer day, just what you need!

Delicate puree soup

We rub the pumpkin on a grater. 1-2 cloves of garlic, also grate on a fine grater. Mix pumpkin and garlic. Add chopped greens to the resulting mass: cilantro, basil, parsley, dill. Or someone likes something, to taste. Spread on a sheet for marshmallow for 10 hours. Then we remove, cut into pieces, very crispy, spicy and healthy chips are obtained (which is especially important in winter). Grind these pieces in a coffee grinder, put in a jar with a WAKS lid.

Application: put a few tablespoons of the ground mixture in a deep plate and pour warm or hot milk or water, you can sprinkle fresh herbs on top and throw in a few crackers (salt, spices to taste). It turns out very delicious puree soup slightly sharp and delicate.

hello from summer

Cut into slices kiwi, pear, banana, persimmon. Spread on a mesh sheet and dry for 8 hours. Grate the pumpkin. We make puree from persimmons. We mix everything and put it on a sheet for marshmallow for 9 hours. We take the resulting marshmallow and put dried fruits on it, so that the fruits hold on to them, you need to grease them with a few drops of melted chocolate.

We close the hole in the middle with dried rose petals (we fasten them with chocolate in the same way). Looks very original edible decoration for any kitchen (can be hung).

chocolate dessert

Cut into circles persimmon (not soft). We spread the mesh sheet and dry for 9 hours. Melt chocolate or icing. We dip the cooled circles of dried persimmon (whole or half) into the melted icing, you can sprinkle with coconut chips, nuts.

Eaten right away!

candied pumpkin

Sugar - 700 gr.

Water - 1 glass

Pumpkin - 1 kg.

Orange - 1 pc.

Spices - vanilla, cinnamon, cloves (to taste)

We cut the pumpkin into pieces, oranges - in circles. We make syrup from water and sugar. As soon as the syrup boils, put the spices, pieces of pumpkin and orange. We boil everything for 5 minutes, turn it off, leave it for 2-3 hours. So repeat three times so that the pieces of pumpkin become transparent. Drain in a colander to drain the syrup. We lay out the pieces of pumpkin and orange on the pallets of the dryer, dry for 12 hours. Enjoy your meal delicious, no sweets needed.

Nuts in a frame

Twist the persimmon and pumpkin in equal proportions in a meat grinder. Lay out cakes with a diameter of 5 centimeters. Put any nuts in the middle and leave to dry. After drying, whatever is very sweet, dip in 100% sea buckthorn juice and dry again.

Pastila "Marble"

We take sweet fragrant melon and fresh (or fresh-frozen) lingonberries. Grind (separately) in a blender. Pour into a lightly oiled marshmallow tray, alternating between melon and lingonberry puree. Dry in Ezidri at a temperature of 50-55 degrees (Medium) for 7 hours. We wrap it in rolls and cut into “lozenges” and enjoy the contrasting taste of lingonberry sourness and fragrant melon sweetness.

Pastila "Taiga fairy tale" (lingonberries with pine nuts)

We take fresh (or fresh-frozen) lingonberries. Grind in a blender. If desired, sugar can be added to lingonberry puree (1 tablespoon per 0.5 l of puree). Mix lingonberry puree with pine nuts. Spread on a lightly oiled marshmallow tray. Dry in Ezidri at a temperature of 50-55 degrees (Medium) until tender. We cut the dried circle into “pastilles” and recharge with the strength and energy of the gifts of the Siberian taiga.

Pasta, Pasta, Pasta!!! We dry everything.

Catch! Many, many recipes!

Since then, I myself have been inventing and collecting pastille recipes from everywhere. Many and varied. I have not tried many of these recipes myself - they are honestly stylized (Kowtow to the authors!) I will do many in the season.

When frozen, 20-25% of vitamins are lost, when dried, only 2-5%.
Plus, the energy structure of the product is changing. Is this not a reason to dry everything? Yes, and the problem of preservation is being solved - I kept all the marshmallows at home, in boxes.

Make the most of recipes raw marshmallow- the less heat treatment of the product, the more we save vitamins. You can grind raw fruits and vegetables in a blender, then you get a more vitamin, and therefore a healthy product.

I use honey instead of sugar. Fans can use stevia. Many fruits and berries can not be sweetened at all. They are so good.

Pay attention to recipes with nettle, amaranth leaves, dandelions. We do not doubt the benefits of these plants.

Pastila from currants and zucchini
currants - 1 part
zucchini (apples) - 2 parts

Pastila of blueberries and zucchini.
blueberries, 2.5 kg
zucchini 3.5 kg
sugar to taste

Pastila from blueberries, dandelions and zucchini
blueberries, 400
dandelions 200
squash 600

Apricot, nettle and zucchini pastille
apricot - 400
nettle - 30
zucchini - 800

Pastila from apricot and cucumbersApricot I don't have much. But do you have any?
apricot - 800
cucumbers - 400
sugar to taste
water - 100 grams

Pastila from blueberries, amaranth and zucchini
blueberries - 400
amaranth leaves - 30
zucchini - 800
sugar to taste

Pastila from zucchini and bananas
zucchini + bananas - in equal proportions

Strawberries with zucchini - you need to try the proportions

"Yogurt Delight".
For pastille we need: yogurt, pine nuts
Yogurt can be mixed with pine nuts or put them on top.

2 liters of puree, immediately whip in a blender at a time. This is enough for 5 trays.
Composition - 1 liter of berries (various), 3 medium bananas and 1 medium zucchini, honey (sugar - 3-5 tablespoons) depending on the sweetness or acidity of the berries.

Last summer, overripe bananas cost 2 rubles. Quite suitable for marshmallows, though blackened in places, but not moldy.

Banana with leaves
I’ll take bananas, lemons as a basis (more if you like it sour), not very much honey and herbs that grow in the garden: lemon balm, mint, currant leaf, raspberry leaf, oregano, you can add some berries, grape mustache, calendula flowers, chamomile and more.
Kill all this with a blender and dry no higher than 40, since honey cannot be heated higher.

And it stole

Pastila spicy
Pastila spicy
Tomatoes, not a large clove of garlic, a little black pepper, five large leaves of basil, chop in a blender. Put the mass on a sheet for marshmallow, oiled and dry for 12-15 hours. Delicious with fresh rye-wheat bread.

Pastila "Apple"
Pastila "Apple"
Peel the apples from the core and chop in a food processor or grate on a coarse grater along with the peel. This is the foundation. For dressing, take grated Victoria berries, fresh or frozen, add crushed ripe bananas. Mix everything well. The mass should be like dough for pancakes. Mix with apples and put everything on greased marshmallow trays. Dry at a temperature of 55 degrees for 11-12 hours. Remove while warm and roll up immediately. Berries for dressing can be different - wild strawberries, wild strawberries, cranberries, lingonberries, honeysuckle, sea buckthorn and others. You can use plum jam or other jams. For elasticity in berry puree, add bananas, preferably overripe. If sour, then add dark sugar. You can add some cinnamon. Apple marshmallow replaces chips, if you add seeds, nuts.

"Banana Apple Crackers"
"Banana Apple Crackers"
Peel ripe apples and bananas. Prepare a couple of tablespoons of honey (if the apples are sweet, you can do without honey or replace with a few dates if you are allergic to honey). Grind fruit in a food processor or blender, add honey. Lubricate the pastille tray with vegetable oil. Add walnuts or almonds. If you dry the marshmallow to an almost solid state (15-18 hours, depending on the thickness of the layer), then you can not roll it into tubes, but arrange it in the form of cookies, cut into rectangles with a knife or scissors.

Yoghurt Delight
Yoghurt Delight
For marshmallow we need: yogurt, pine nuts and poppy seeds. Yogurt can be mixed with pine nuts or put them on top. Place on a lightly oiled pasta tray. Dry at a temperature of 50-55 degrees (Medium) until cooked. It turns out something like an eastern dastarkhan.

Candied zucchini and pumpkins
Cut zucchini and pumpkin into slices (0.5 cm thick), cover with sugar for 1 hour. Then stir, bring to a boil, boil over low heat to become transparent. Drain all syrup. Add 1st. a spoonful of honey, lemon (or citric acid), cinnamon. Bring to a boil, cool, drain the remaining liquid through a sieve. Dry on a solid tray "Isidri".

"Almond sweets"
Peel ripe apples of local varieties and add a little cinnamon. Grind until smooth. If the apples are not sweet enough, you can also add brown sugar or honey to taste. Then, as usual, apply the apple mass on a tray greased with vegetable oil and leave to dry. But do not bring it to readiness, but catch the moment when the marshmallow is no longer liquid, but still sticky and plastic, like plasticine. Cover the nuts with marshmallow to form small sweets, roll in coconut flakes and leave to dry for a few more hours. Well-dried sweets do not stick together, they are perfectly stored in glass or tin jars.

Loose pastille, prepared with the Isidri dryer
Marshmallow is made from whipped apple puree, natural additives are added to the puree: sugar, honey, berries, nuts. You need to beat until the state of sour cream, so that the puree does not spread during drying, for this you can add egg white (whipped) to it. Pour mashed potatoes onto 1 continuous sheet for marshmallow - a thick layer (about half a liter). Each layer is dried separately, and then smeared with a thin layer of honey and connected together in a beautiful cake. By experimenting with different additives and layers, you can get the most unexpected taste. It is hard to imagine that there is no flour in it at all. Compared to the usual unwhipped marshmallow, it turns out to be very tender and tasty.

Pastila from rhubarb
Pastila from rhubarb
Twist rhubarb (petioles) in a meat grinder, apples (sweet) -3 pcs. twist, add 2 tbsp. spoons of sugar. Lay out to dry.

Pastila from sorrel
Pastila from sorrel
Take chopped sorrel, knead 2 bananas, mix.

Pastila "Red Banana"
Pastila "Red Banana"
We take red twisted tomatoes, add 2 pureed bananas and 1 tbsp. l sugar.

Pastila Siberian kiwi
Pastila Siberian kiwi
Gooseberries and orange (together with the peel) grind through a meat grinder, add 2 tbsp. l. sugar and set aside to dry.

Cherry pastille
Rub the cherries through a sieve. Melissa, twist through a meat grinder. Separately twist the apples, add 1 tbsp. l. Sahara.

Pastila from carrots
Grate carrots and 1 orange. Mix everything, add 1 tbsp. l. sugar, mix and set aside to dry.

Cucumber pastille
Cucumber pasta.
Grate cucumbers and apples, add 1 tbsp. a spoonful of sugar.

Pastila from zucchini.
Grate zucchini and apples add 1 tbsp. a spoonful of sugar.

Pastila Fresh currant
Pastila Fresh currant.
Mix twisted currants and apples with 1 tablespoon of sugar and chopped mint.

Pastila from raspberry and mint
Pastila from raspberries and mint.
In mashed raspberries and apples, add 1st. l. sugar and mint.

Pastille for colds
Pastila for colds.
We take 1 orange, raspberry leaves and berries, rhubarb petioles, cornflower and calendula flowers, plantain, nettle, mother - and - stepmother. We grind everything through a meat grinder, mix with a mashed banana. Add 1-2 tbsp. honey, mix and lay out to dry.

Apricot and banana pasta
Pastila from apricot and banana.
Mash apricots and bananas, add 1 tbsp. l. sugar and lay out to dry.

Pastila "With pepper"
We take apricots and bananas, knead. Grate the cucumber, add a mixture of peppers (“Mill”), combine everything, mix and lay out to dry.

Are there any other options:
Carrot + banana + orange or Zucchini + orange (with peel) + banana + apple + carrot - grate everything.

Strawberry pastille with banana:
for 1 serving: 0.5 kg of strawberries; 1 medium banana; 3 art. spoons of condensed milk.
Option 1: grate strawberries through a sieve, add banana, condensed milk to the mass, beat in a blender.
or option 2: Lightly crush the berries and banana with a fork, so that later you can feel the individual pieces, add condensed milk, stir. Put the mass on a continuous sheet. Dry until cooked (so that it does not stick to the hands and does not lose elasticity).

Rhubarb (petioles) -1kg, granulated sugar - 300g.
Wash the rhubarb stalks in cold water, cut into large pieces, sprinkle with sugar, put oppression on top and leave it for one day. Drain the released juice, lay the petioles on baking sheets and dry in a dryer. Place dried rhubarb in a box or glass jar. Preserve juice with sugar by boiling it and immediately rolling it into a sterilized jar.

Apple roll:
Apples - 1 kg, granulated sugar - 300 g. Any apples, at any stage of ripeness, wash, cut into pieces, sprinkle with sugar and leave in an enamel saucepan for 2-3 hours, when the juice appears, bring the apples to a boil, rub through a sieve . Another option: apples left after boiling the juice are rubbed through a colander. Pour the resulting mass into a thin layer on a sheet (greased with vegetable oil) for drying in a dryer. You can sprinkle cinnamon and ground nuts on top. When the mass becomes thin and elastic during the drying process, it must be removed from the sheet, sprinkled with sugar, rolled into a tight roll, cut into pieces.

Candied watermelon rinds
watermelon peels - 1 kg, granulated sugar - 1 kg, citric acid - 5 g, flavoring (orange peel, almonds, lemon peel, vanilla) - to taste.
Candied fruits are made from thick-rind watermelons, as well as unripe melons, which are usually thrown away as inedible products. Peel the watermelon rinds from the peel and the soft part, cut into pieces of the same size, considering that they will boil down in the future, add water and cook for 3 minutes. Then drain the water, rinse the boiled pieces with cold water, pour boiling syrup made from 1 kg of granulated sugar, 200 g of water and 5 g of citric acid. For flavoring, you can also add lemon or orange zest, almonds there. Boil watermelon peels until transparent, then remove with a slotted spoon, dry in a dryer and roll in powdered sugar. You can also roll watermelon rinds in a mixture of granulated sugar and crushed nuts.

Candied sugar beets
Sugar beet - 1 kg, citric acid - 3 g, granulated sugar - 100 g, water - 0.5 l, lemon peel, vanillin or other flavoring.
Wash the beets, peel, cut into pieces of the same size (straws, cubes or slices), pour water, add granulated sugar, citric acid and boil over low heat until all the liquid has evaporated. For flavoring, beets can be boiled together with lemon or orange zest, with honey, cardamom, vanillin. Lay the finished beets on a sheet for marshmallow and dry in a dryer. Then rolled in powdered sugar mixed with cocoa powder or chopped nuts.

Dried apples
2 kg of peeled apples, 1 orange, 1 lemon, 1 tbsp. Sahara.
Peel the apples from the peel and core and cut into slices, about 1 cm thick. Cut into half rings, 2 mm thick lemon and orange (amount of citrus fruits to taste). Layer apples and citrus fruits, periodically sprinkling the layers with sugar. Press down on top with a press and leave for half a day to let the juice flow. Juice can be used for compote, and apples, lemons and oranges can be spread on pallets and dried for 6-7 hours.

apple marshmallow
2.5 kg of apples and 2 cups of sugar.
Cut apples, peel and core, simmer on fire under the lid for 15-20 minutes until they become soft. Sprinkle with sugar and top with a pusher. You can beat on a mixer, then the marshmallow will have a more uniform structure. Lightly grease the marshmallow tray with vegetable oil, put mashed potatoes on it and level it to make a layer of 0.5 cm. Dry for 9-10 hours at a temperature of 60-70C. You can add peeled crushed peaches, grated melon and kiwi to applesauce. It will turn out delicious if you add the grated zest of one lemon, one orange and a little cinnamon to the puree.

Beet "Piquant Novokurskaya"
Raw beets are cut into thin strips, coated with adjika and dried in an Isidri dryer.

Canape Venegretik
Boil separately potatoes, beets, carrots. Twist in a meat grinder, also separately. We add a little mashed potatoes to the carrots and beets for a bunch, otherwise the plates from the beets and carrots will break when drying. Salt, add herbs and spices to taste. In mashed potatoes, add fried onions, salt, spices. We spread the mass of vegetables on pastille sheets, greased with vegetable oil, grease with mayonnaise, sour cream or ketchup on top, dry tortillas to a flexible state. Please do not overdry, this is important and not difficult. Cut sausage without fat into slices, dry on a tray in a dryer. The resulting vegetable cakes and sausage are cut into 2x2 cm squares, strung, alternating, on toothpicks. What happened - a pastille of a snack option, is really very unusual. These "vinaigrette canapushkas" do not deteriorate even in the heat, they can be taken with you on any vacation, on a trip, on a business trip.

bulk apples
Small ranetki (3 cm in diameter), make a strong sugar syrup (about 0.6 kg of sugar per 2 cups of water). Dip the apples in boiling water for 1-2 minutes, then drain the water. Pour apples with boiling sugar syrup and leave to cool. Then bring to a boil and cool again. So repeat 1-2 more times, until the apples are completely soft. Then let the syrup drain completely, put it on a dryer tray and dry until the apples become dried, store the syrup in the refrigerator. It is useful for the preparation of candied fruits from pumpkin, zucchini, carrots, beets, etc.

Dried fish
A bucket of fish, without cleaning from scales, gutted, ripped open the belly, do not wash it, and pour it into the bucket in layers: a layer of fish, a layer of salt. You can not be afraid to salt the fish, it will take as much salt as it needs. We put oppression on top so that the fish is completely immersed in the brine without air access. We hold out for three days. After three days, we wash the salted fish in running water to wash off excess salt. We put the washed fish on a paper towel, removing excess moisture. We put the dried fish on the trays of Isidri, sorting it by size, so it dries evenly. After filling the trays, turn on the dryer at 60 ° C. And dry depending on the size of the fish from 10 hours to a day. You can also try drying at a lower temperature of 55 and 35 °C. Drying this way produces the best quality dried fish, but drying can take 2 or 3 days for larger fish. It is possible to combine drying modes: at the beginning, dry at 60 ° C and finish drying at an economical mode of 35 ° C.

Sweets for tea
Boil cherry jam, roll up. There was syrup left after the jam.
Take the zucchini cut arbitrarily. And send chopped zucchini to the cherry syrup. Boil for 30-40 minutes, stirring occasionally. The zucchini pieces turned a beautiful ruby color. Throw them in a colander, and then put them to dry in "Isidri"

Soup-puree "Fantastica" vegetable with croutons
Boil vegetables in beef broth: onions, potatoes, white cabbage, broccoli, carrots, bell peppers, green beans, corn. Spices and salt to taste. Grind the finished soup with a blender. Dry on an oiled sheet. Grind dried soup in a coffee grinder. Croutons: Cut brown bread into small cubes. Pour vegetable oil into a wide plate, squeeze out the garlic, sprinkle with spices and salt to taste. Mix this butter with breadcrumbs and put in the oven until an appetizing crust forms. Serve soup 2-3 tsp. powder per mug. Sprinkle croutons on top.

Mashed Potato Soup with Mushrooms
Boil potatoes, onion and mushroom powder in a saucepan. Salt to taste. Ready potatoes mash and dry on a sheet. Grind dried soup in a coffee grinder. Serve 2-3 tsp. powder per mug. Sprinkle breadcrumbs on top.

Pancakes with mushrooms
In 3 glasses of milk add 2 tsp. mushroom powder. Boil 20 min. Cool down. Add 2 eggs, flour and salt to taste. Fry pancakes in a pan.

Mushroom sauce
Add 2 tsp to 1 glass of milk. l. mushroom powder and boil for 20 minutes. Dilute 1 tsp in 100g of cold water. l. starch and pour into milk. Cook, stirring until thickened.

Pineapple candied pumpkin
Cut pumpkin into cubes. Put in a saucepan, sprinkle sugar on top and squeeze a lemon. Leave overnight. Juice will stand out in the morning. Bring pumpkin to a boil and remove to cool. Repeat 2-3 times. The last time the boil in the pumpkin squeeze the orange. After cooling, drain the syrup and place the pumpkin cubes on a dryer mesh sheet and dry.

Candied beets
Boil boiled beets in strawberry syrup. Leave until cool. Spread out on a mesh sheet and dry in the dryer.

unusual berry
Boil chokeberry a little in cherry leaf syrup and leave to cool. Spread out on a mesh sheet and dry in the dryer.

Pastila "Sun"
Cut peeled carrots and boil in sea buckthorn juice. Cool down. Make a puree with a crush. Place on an oiled pasta sheet.

Pastila "Vkusnyatina"
Peel the apples and cut them into slices. Place in a saucepan, add a few cranberries, cinnamon on the tip of a knife, a little water and steam over a fire to make the apples soft. Cool down. Mash into puree with a crush. Place on an oiled pasta sheet.

Pastila Apples+cranberry+banana
Peel the apples and cut them into slices. Place in a saucepan, add a few cranberries. Steam over a fire so that the apples become soft. Cool down. Mash into puree with a crush. Grate a banana and quickly mix with applesauce. Place on an oiled pasta sheet.

Candies
Steam dried apples for 5 minutes. Scroll through a meat grinder 1 part of dried apricots, 1 part of apples and 0.5 parts of prunes (odorless). Add pine nuts. Pour the resulting mixture with condensed milk. Mix everything and refrigerate for 5-6 hours, so that the components "make friends". Then roll into balls and roll them in shortbread crumbs or coconut flakes or sesame seeds. And place on the dryer mesh sheet for 6-8 hours.

Rolls with apples
Prepare yeast dough. Steam dried apples, scroll in a meat grinder and add a little sugar. Roll out the dough into round disks and then divide them into 8 segments. Then we put the apple filling in each segment and begin to twist from the wide side to the corner. Bake in the oven. Sprinkle finished rolls with powdered sugar before serving.

Dried apple compote with beets
Pour boiling water over apples and slightly dried beets (for color) and close with a Wax vacuum system. After 5 min. compote is ready.

Pumpkin soup
1 kg pumpkin
2 onions chopped
2 glasses of water
2 garlic cloves minced
2 tsp beef broth
2 tsp Sahara
1/2 tsp ground almonds
2-3 glasses of milk
Salt, pepper to taste
1/2 tsp curry (to taste)

The soup can be stored both in the form of marshmallows and as a powder (ground in a coffee grinder) for making instant soups.

Most soup ingredients, such as leeks, tomatoes, and spinach, are easy to dry and can just as easily be ground in a coffee grinder to make an instant soup powder. To make soup, add 1 tbsp. l. dry mixture for soup in a mug and pour boiling water, the soup will be ready in a few minutes.

Drying fish
Take lean, fresh fish, clean it quickly, and keep it refrigerated until dry. Make sure the fish has not been previously frozen. Such fish can also be dried, but the taste and texture will be lower.

Store in airtight containers in a cool, dark place or refrigerator, or deep freeze if longer than 2 weeks is needed. It is better to use fish with a low fat content, such as cod, perch, etc.

lemon marinade
4 tsp salt,
2 tbsp. l. dried parsley,
2 tsp onion powder,
1/2 cup lemon juice.
Mix well and brush evenly over each layer of fish.

Dried fish with sour cream
1 cup sour cream
1/4 tsp pepper
1/4 cup mayonnaise
1 st. l. dried parsley
2 tbsp. l. lemon juice
1 cup dried fish
1 clove minced garlic

Mix together sour cream, mayonnaise, lemon juice, garlic, pepper and parsley. Chop dried fish and mix with this paste. Serve with crackers, chips, dried tomatoes, zucchini or cucumber slices.

savory crunches
savory crunches
We rub the pumpkin on a grater. 1-2 cloves of garlic, also grate on a fine grater.
Mix pumpkin and garlic. Add chopped greens to the resulting mass: cilantro, basil, parsley, dill. Or someone likes something, to taste. Spread on a sheet for marshmallow for 10 hours. Then we remove, cut into pieces, very crispy, spicy and healthy chips are obtained (which is especially important in winter).

Rolls
Easy rolls
Making pumpkin puree. Add persimmons to the puree (I took two varieties of chocolate and regular) and mix everything in a blender. Spread on a sheet for marshmallow for 9 hours. We take a banana and knead it with a crush. Peel the kiwi and cut into thin strips. We cut the marshmallow into strips 4-5 cm wide, spread the banana puree and put the kiwi in the middle and wrap it up. We make several such rolls, put them on a plate, sprinkle with coconut flakes, decorate with dried wild strawberries (very fragrant) and kiwi slices.

Fruit cookies "Orange Sun"
For the suns, I took everything orange that I found at that time. Twisted persimmon and pumpkin in equal proportions in a meat grinder. She laid out small cakes in the form of circles on a greased sheet for marshmallow with a teaspoon. On top of this layer, a layer of carrots (boiled and twisted). Next, a layer of twisted orange peel with honey. Put a hazelnut in the middle. Then she took twisted dried apricots and overlaid the nut, so that a semicircle (slide) was obtained. Top the cookies with squeezed sea buckthorn juice. And put it to dry.

Croissants
Fruit cookies "Croissants"
Twist in equal proportions persimmon, pumpkin. Add squeezed sea buckthorn (to taste) to the mass, mix everything, put on a sheet for marshmallow and dry. Then cut into triangles. Top each triangle with twisted yellow raisins. Roll into tubes from the wide end to the narrow end.

summer delight
summer delight
Making pumpkin puree. Add persimmons to the puree (I took two varieties of chocolate and regular) and mix everything in a blender. Spread on a sheet for marshmallow for 9 hours. When chocolate persimmon is added, the marshmallow turns out to be darker, and when regular marshmallow is added, it turns orange. With curly scissors, cut out several smaller triangles and 2 pcs. more. We put ice cream in a bowl, roll roses from small triangles, stick them into the ice cream, sprinkle with grated chocolate, nuts, and you can cut curly stripes and also decorate the ice cream. We roll up two large triangles into a bag and insert them into a tall glass, put ice cream inside and can be decorated with broken chocolate.
On a hot summer day, just what you need!

Delicate puree soup
Delicate puree soup
We rub the pumpkin on a grater. 1-2 cloves of garlic, also grate on a fine grater. Mix pumpkin and garlic. Add chopped greens to the resulting mass: cilantro, basil, parsley, dill. Or someone likes something, to taste. Spread on a sheet for marshmallow for 10 hours. Then we remove, cut into pieces, very crispy, spicy and healthy chips are obtained (which is especially important in winter). Grind these pieces in a coffee grinder, put in a jar with a WAKS lid.

Hi
hello from summer
Cut into slices kiwi, pear, banana, persimmon. Spread on a mesh sheet and dry for 8 hours. Grate the pumpkin. We make puree from persimmons. We mix everything and put it on a sheet for marshmallow for 9 hours. We take the resulting marshmallow and put dried fruits on it, so that the fruits hold on to them, they need to be greased with a few drops of melted chocolate.
We close the hole in the middle with dried rose petals (we fasten them with chocolate in the same way). It turns out a very original edible decoration for any kitchen (can be hung).

chocolate dessert
chocolate dessert
Cut into circles persimmon (not soft). We spread the mesh sheet and dry for 9 hours. Melt chocolate or icing. We dip the cooled circles of dried persimmon (whole or half) into the melted icing, you can sprinkle with coconut chips, nuts.
Eaten right away!

candied pumpkin
candied pumpkin
Sugar - 700 gr.
Water - 1 glass
Pumpkin - 1 kg.
Orange - 1 pc.
Spices - vanilla, cinnamon, cloves (to taste)

Nuts in a frame
Nuts in a frame
Twist the persimmon and pumpkin in equal proportions in a meat grinder. Lay out cakes with a diameter of 5 centimeters. Put any nuts in the middle and leave to dry. After drying, whatever is very sweet, dip in 100% sea buckthorn juice and dry again.

Pastila "Marble"
Pastila "Marble"
We take a sweet fragrant melon and fresh (or fresh-frozen) lingonberries. Grind (separately) in a blender. Pour into a lightly oiled marshmallow tray, alternating between melon and lingonberry puree. Dry in Ezidri at a temperature of 50-55 degrees (Medium) for 7 hours. We wrap it in rolls and cut into “lozenges” and enjoy the contrasting taste of lingonberry sourness and fragrant melon sweetness.

Taiga fairy tale
Pastila "Taiga fairy tale" (lingonberry with pine nuts)
We take fresh (or fresh-frozen) lingonberries. Grind in a blender. If desired, sugar can be added to lingonberry puree (1 tablespoon per 0.5 l of puree). Mix lingonberry puree with pine nuts. Place on a lightly oiled pasta tray. Dry in Ezidri at a temperature of 50-55 degrees (Medium) until tender. We cut the dried circle into “pastilles” and recharge with the strength and energy of the gifts of the Siberian taiga.

In December 2016, we decided to make ourselves and our mother new year gift- purchase dryer "Isidri" .

Every year we have a lot of zucchini, and it is he who is the basis of all our recipes. Consultant of the store "Fertility" S.E. Vorobyova suggested that the zucchini should not just be put fresh, but the so-called podvarka should be prepared from it.

I really like (experimentally) just such a recipe for making it - we clean the zucchini, cut it, remove the seeds, blanch it for 3-5 minutes in boiling water, then immediately transfer it to cold water, and then drain the water and so cool.

If you plan to cook sweet marshmallow, then add lemon zest and juice (without white films and white skin) to the boiled zucchini, and quite a bit of sugar to taste, but then, as you like, we leave it overnight. If we are planning a vegetable marshmallow, then we just cool it.

In a sweet marshmallow for a 200 gram glass of any berries (we have garden strawberries), add boiled zucchini to a 600 gram glass of a blender, beat until smooth and pour onto a pallet (it seems to us that this is just right amount raw mass), pre-lubricated sunflower oil. You can cook without berries just one zucchini boiled in lemon.

We spied on the recipe for vegetable marshmallow in the "Fertility76" group in VK, and made few changes. Put 2 tomatoes, 1 bell pepper, 1-2 cloves of garlic into the vegetable marshmallow, sprinkle with spices (Curry), salt, but not much else it will turn out very salty when it dries, and the courgette from the zucchini to the top of the blender bowl, beat until smooth, and add the brew to the top of the bowl again and beat again.

We dry at a temperature of 65 degrees, and it’s also very good that you can dry sweet and vegetable marshmallows at the same time, odors do NOT mix, this is so unusual;). Chips are more likely to be obtained from vegetables, and real, very tasty, low-calorie marshmallows from berries or zucchini.

Olga Bolshakova, Yaroslavl

Zucchini itself does not have a pronounced taste, only slight smell, slightly reeking of pumpkin. Besides, squash marshmallow dries out too much, and it turns out more like chips than marshmallow. Therefore, in order for zucchini pastille to be more delicious, it must be diluted with other berries and fruits, with a sharper taste.

Grate a young zucchini, in which there are no large seeds yet, on coarse grater. Squeeze out the juice well.

Take any berries (raspberries, or currants) and puree them with a blender. Mix berries with grated zucchini and add sugar to taste.

Try puree, maybe add cinnamon, lemon, or vanilla to it? All this is a matter of taste. But keep in mind that when shrinking, the marshmallow will acquire a more intense taste, this applies to both sugar and flavorings.

Lubricate the marshmallow pan with vegetable oil, and put the zucchini and berry mass on it. Smooth out with a spoon. If you want to get a multi-colored marshmallow at the exit, you can “color” it by putting multi-colored fruit juice on top with a spoon.

The standard mode for drying marshmallows is Medium, that is, about + 50-55 degrees.
Time is determined "by eye". Turn off the dryer and press down on the marshmallow with your finger. If it is elastic and does not tear, then it is ready. But this check should be done no earlier than 10 hours after the start of drying. The thicker the layer, the longer the marshmallow will dry.

Remove marshmallows from pallets while still warm. So it will not stick to the pallet and will be pliable enough to twist rolls out of it. If desired, the marshmallow can be dried a little more.

Pastila from boiled zucchini

This recipe is for those who like a more uniform marshmallow, without pieces and surprises.
Wash the zucchini, remove the seeds and cut into cubes.

Make syrup:
For 1 kg of zucchini you need 5 kg of sugar and 200 grams of water.

Pour the zucchini into the syrup, and while they are cooking, grate the zest of one lemon on a fine grater.

10 minutes after boiling, pour the zest into the pan with zucchini and boil until the zucchini become transparent and soft. Usually it takes 40-50 minutes. After that, cool the "jam", and beat it well with a blender.

Put the mass on a marshmallow tray, and dry in the same way as in the previous recipe.

To prevent the finished marshmallow from drying out, store it in rolls tightly wrapped in cling film or in glass jars.

True, I do not know those people who keep this delicacy for a long time.

The following recipe, how to cook zucchini and banana marshmallows, see the video:

Brovchenko family. Pastila of blueberries and zucchini. Recipe.