Сладкий болгарский перец – желанный гость в средней полосе России, и хозяйки активно используют его при приготовлении различных блюд. Этот овощ особенно хорош для маринования и включения в различные заготовки на зиму. Вместе с помидорами перец составляет шикарный дуэт, именуемый лечо.

Это блюдо венгерской кухни имеет весьма широкое распространение. Оно популярно практически во всех странах Европы. Его подают как самостоятельное блюдо, используют в качестве гарнира к жареной свинине или колбаскам. Может выступать лечо и самостоятельным блюдом. В таком случае есть его нужно с белым хлебом.

В этой подборке представлены самые различные варианты лечо, включающие порой самые неожиданные ингредиенты, но всегда демонстрирующие потрясающий вкус.

Лечо из болгарского перца, лука, моркови на зиму – пошаговый фото рецепт

В России лечо является популярной заготовкой на зиму, но и в свежем (горячем) виде оно очень вкусное и позволит разнообразить привычные гарниры. Данный рецепт лечо самый простой, он требует от вас меньше всего трудо- и временных затрат.

Лечо из сладкого перца на зиму

Лечо из сладкого перца — очень вкусная заготовка на зиму. Этот рецепт проверен временем в нашей семье. Каждый год консервируем лечо по этому рецепту.

Ингредиенты

Для приготовления лечо из сладкого перца на зиму потребуется:

1 кг лука;

3 кг сладкого перца;

2 литра помидоров, измельченных в пюре;

2 ст. л. соли;

2 цветочка гвоздики;

2 лавровых листа;

2/3 стакана сахара;

10 горошин черного перца;

1 ч. л. молотого кориандра;

150 мл растительного масла;

125 мл уксуса 6%.

Этапы приготовления

Очищенный от семян болгарский перец нарезать достаточно крупно.

Очищенные луковицы нарезать полукольцами.

Пюре из измельченных помидоров поставить на огонь.

Добавить в томатное пюре черный перец горошком, гвоздику, кориандр, соль, сахар, лавровый лист и довести до кипения.

В кипящее томатное пюре добавить нарезанный сладкий перец и лук, огонь уменьшить и варить лечо 20-25 минут.

За 5 минут до конца приготовления влить растительное масло.

Снять лечо с огня, добавить уксус, разложить по стерилизованным банкам и закатать. Перевернуть и оставить до полного остывания.

Очень вкусное лечо из сладкого перца хранить в сухом прохладном месте. Зимой это яркая закуска станет прекрасным дополнением ко многим блюдам.

Приятного аппетита!

90000 Koppe Pan Recipe — Japanese Cooking 101 90001 90002 Koppe Pan is oblong-shaped white bread similar to an American hot dog bun. It is light and soft, mild in flavor, and one of the very basic and versatile breads in Japan. Koppe Pan can be eaten as is, of course, but most of the time it is used for sandwiching some kind of sweet or savory filling. 90003 90003 90003 90006 90002 Koppe Pan was originally created in Japan in the early 20th century. After dried yeast was invented, bread manufacturing on a large scale became easier, and people started making the original form of Koppe Pan.Especially right after World War II, Koppe Pan was common as one of the items in rations provided to people from the Japanese government. It still remains unknown why it is called Koppe Pan, but it may come from the French word «coupe» (cut) because Koppe Pan often is cut, sliced ​​in the middle for fillings. 90006 90002 Most Japanese people know Koppe Pan the best from school lunch, in the 1950s through today. Before Steamed Rice was used in school lunch, Koppe Pan was the main carbohydrate of the meals.Everyone above a certain age has a nostalgic feeling towards Koppe Pan, but not always great memories. Koppe Pan at school lunch was fine but not always that tasty since it was not necessarily fresh or high quality. 90006 90002 Convenience stores always have Koppe Pan with fruit jams, creams, and margarin. This bagged, straight-from-factories kind of bread is surprisingly tasty. People do not call this Koppe Pan, they actually call it a sandwich, but they are using Koppe Pan bread. Bakeries also make savory versions of sandwiches with Koppe Pan, such as Yakisoba Pan and Korokke Pan.There are so many variations of Koppe Pan, and they can be a cheap but good everyday snack or lunch. 90006 90002 A couple of years ago, Koppe Pan suddenly became hip and popular in Japan for some reason. A lot of trendy looking Koppe Pan speciality stores have opened. They have their new and original fillings, more meat and vegetables that are grilled and fried, and also fresh fruits and creams. They became like gourmet sandwich shops except they use Koppe Pan. If you are lucky to visit Japan, you should try some of these updated versions of Koppe Pan.90006 90002 When you make it, there is a lot of folding when shaping the dough, but that will help the bread hold the oblong shape in the oven. The folding helps to remove as many big air bubbles as you can so that the bread dough does not rise in an unexpected part of bread. Unless you are already a skilled baker, the shape may not come out right on the first try. That is totally fine. By the time the center of the bread is cut and filled with cream and other stuff, you will not notice it.90006 90002 We used a Buttercream and apricot jam filling for our Koppe Pan, but anything you’d like to sandwich would be great for it. Be creative, and make your own Koppe Pan! 90006 90002 Ingredients 90006 90021 90022 200ml milk, lukewarm 90023 90022 5g active dry yeast 90023 90022 30g sugar 90023 90022 240g bread flour 90023 90022 60g cake flour 90023 90022 5g salt 90023 90022 10g dry milk powder 90023 90022 30g butter, room temperature 90023 90022 egg wash: 1 egg plus pinch of salt, mixed well 90023 90022 Buttercream (optional) 90023 90022 apricot jam (optional) 90023 90044 90002 Instructions 90006 90047 90048 Put lukewarm milk, yeast, and sugar in a stand mixer bowl, then whisk well.Let it sit for 5 minutes. 90023 90048 Combine bread flour and cake flour, and add to the milk mixture. Add salt and milk powder, and start the mixer kneading with a dough hook at medium speed. 90023 90048 When the dough is becoming a ball (after about 8 minutes), add soft butter and knead for another 4-5 minutes until the butter is completely incorporated. Cover with plastic, and leave in a warm place about 1 hour until the dough has doubled in size. 90023 90048 Take the dough and push gently to deflate the gas from the dough.Put onto a cutting board, and cut into 6 equal pieces about 2.5oz (or 70g) each. Flatten and fold the dough three times, like a letter, and repeat 3 times. The folded dough should look like soft squares. Let them rest for 15 minutes covered. 90023 90048 Place a dough square on a cutting board. Roll out the dough with a rolling pin to 7 «x 4» (18 cm x 10 cm). From a long edge, fold about 1/3 of dough toward the middle and press. Form the other long edge, fold 1/3 of dough toward the middle and press.Then finally fold and press the long edges together to make a long log. Pinch and tuck in the ends. Repeat for the rest of the dough. 90023 90048 Place shaped dough logs on a baking sheet lined with parchment paper, leaving 2 «(or 5cm) space between the dough. Brush egg wash (the mixture of egg with a pinch of salt) on the surface of the dough. Leave them to double in size, about 1 hour. 90023 90048 Bake in a preheated oven at 400F (205C) for about 9-10 minutes until they brown. 90023 90048 If you wish, make a slice in the middle of the bread, and sandwich apricot jam and buttercream.90023 90064 90002 3.1 90006 https://www.japanesecooking101.com/koppe-pan-recipe/ 90002 Copyright © 2012 — Japanese Cooking 101. All rights reserved. 90006 90003 90003 90071 90072 About JapaneseCooking101 90073 90002 Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101.They cook and shoot photos / videos at their home kitchen (s.) 90006 .90000 Yakisoba Pan Recipe — Japanese Cooking 101 90001 90002 Yakisoba Pan is Yakisoba (seasoned fried noodles) sandwiched in Koppe Pan bread. It is one of the staple items at many bakeries in Japan. Yakisoba Pan has been around for a long time, over 50 years, and typically is served as a perfect lunch or hearty snack. 90003 90003 90003 90006 90002 A lot of people who like Japanese food may already know about Yakisoba. Yakisoba is usually stir-fried noodles with sliced ​​pork and vegetables, like cabbage and bean sprouts.It is seasoned with Yakisoba sauce, similar to Tonkatsu or Okonomiyaki sauce. For Yakisoba Pan, Yakisoba is almost like seasoning for bread. Because of that, the noodles are often cooked without too many ingredients. Yakisoba here should also be a little drier so that it does not make the bread soggy, so, for example, it may be better to skip vegetables like bean sprouts. 90006 90002 Noodles and bread in Yakisoba Pan are both starches, and it is a rather high calorie food. It may not be the first choice of food for people on a diet.However, it is hearty and filling, and it is a tasty satisfying food for hungry people. It is popular among young people, especially teenagers. School cafeterias often sell Yakisoba Pan. 90006 90002 It may be hard to find Yakisoba Pan outside Japan, but it is easy to make for yourself. If you prefer not going through the trouble of making Koppe Pan, that’s ok, use hot dog buns or some other type of soft rolls from the store. Just make Yakisoba, and sandwich it in a bun. Do not forget Aonori dried seaweed and Benishoga pickled red ginger for toppings, and you will get authentic-flavored Yakisoba Pan right at home.90003 90003 90003 90006 90002 Ingredients 90006 90018 90019 2 Koppe Pan 90020 90019 1/2 cup cabbage, thinly sliced 90020 90019 1 boiled egg 90020 90019 1/2 Tbsp oil 90020 90019 2 Tbsp water 90020 90019 1 packages Chuka Men (Chinese style noodles) 90020 90019 salt and pepper 90020 90019 2 Tbsp bottled Yakisoba sauce or Homemade Yakisoba Sauce 90020 90019 Aonori 90020 90019 Benishoga 90020 90019 90020 90002 Homemade Yakisoba Sauce 90006 90019 3 Tbsp Tonkatsu sauce 90020 90019 2 Tbsp Worcester sauce 90020 90019 1/2 Tbsp soy sauce 90020 90019 1/2 Tbsp Mirin 90020 90051 90002 Instructions 90006 90054 90055 Make a vertical slit in the middle of each Koppe Pan.Slice cabbage thinly. Slice boiled egg. Mix all the ingredients for Yakisoba Sauce in a bowl if using Homemade Yakisoba Sauce. 90020 90055 In a large frying pan, heat oil at medium high heat. Add cabbage, water, and Chuka Men, and then lower heat and cover. Let cook about 2 minutes until noodles soften. 90020 90055 When noodles get loose and soft, season with salt and pepper to taste, add Yakisoba sauce, and sitr-fry for a couple of minutes. 90020 90055 Place 1/2 of Yakisoba in each Koppe Pan.Top with Aonori, Benishoga, and a slice of boiled egg. 90020 90063 90002 3.1 90006 https://www.japanesecooking101.com/yakisoba-pan-recipe/ 90002 Copyright © 2012 — Japanese Cooking 101. All rights reserved. 90006 90003 90003 90003 90071 90072 About JapaneseCooking101 90073 90002 Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients.Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos / videos at their home kitchen (s.) 90006 .90000 An Pan Recipe — Japanese Cooking 101 90001 90002 90003 90004 90005 90005 90005 90008 90002 An Pan is a Japanese sweet bread with Anko (sweet red bean paste) inside. It is an old-fashioned kind of bread, and one of the most popular snack breads of all time. 90008 90002 An Pan was created in the late 19th century, and it became tremendously popular right away. Although people in Japan were not familiar with bread back then, they got to like An Pan which is similar to traditional Japanese sweets because of the use of Anko.90008 90002 Today, there are a lot of sweet breads at Japanese bakeries (which by the way are in every corner in the cities in Japan!), Many influenced by French pastries. There are all sorts of breads and fillings, using creams and fruit jams, but An Pan is still the most beloved one. It is sweet, soft, and nostalgic. 90008 90002 An Pan is time consuming to make at home (a lot of waiting) but not hard. And fresh home-made An Pan is as good as or sometimes better than those at bakeries. You can eat them at the best time: not right out of the oven, but when it’s still warm.Yum! 90008 90002 We put black sesame seeds for garnish, but poppy seeds are the traditional decoration for An Pan. If you have them, go ahead and use them. Either way, you’ll have a very tasty treat or two for yourself. 90005 90005 90005 90008 90002 Ingredients 90008 90024 90025 200ml milk, lukewarm 90026 90025 5g active dry yeast 90026 90025 30g sugar 90026 90025 240g bread flour 90026 90025 60g cake flour 90026 90025 5g salt 90026 90025 10g dry milk powder 90026 90025 30g butter, room temperature 90026 90025 Anko (half the recipe) 90026 90025 egg wash: 1 egg plus pinch of salt, mixed well 90026 90025 black sesame seeds 90026 90047 90002 Instructions 90008 90050 90051 Put lukewarm milk, yeast, and sugar in a stand mixer bowl, then whisk well.Let it sit for 5 minutes. 90026 90051 Combine bread flour and cake flour, and add to the milk mixture. Add salt and milk powder, and start the mixer kneading with a dough hook at medium speed. 90026 90051 When the dough is becoming a ball (after about 8 minutes), add soft butter and knead for another 4-5 minutes until the butter is completely incorporated. Cover with plastic, and leave in a warm place about 1 hour until the dough has doubled in size. 90026 90051 Make balls of Anko, each 1.5 «(or 4cm) in diameter and about 1 + 1 / 4oz (or 35g). 90026 90051 Take the dough and deflate the gas from the dough. Put on to a cutting board, and cut into 8 equal pieces about 2.5oz (or 70g) each. Form into small balls. Let them rest for 15 minutes covered. 90026 90051 Flatten a ball of dough with a rolling pin to a 4 «(or 10cm) round. Put a ball of Anko in the center of the round, wrap with dough, and pinch the ends of the dough so that the Anko is sealed inside the dough ball. Repeat for remaining dough and Anko.90026 90051 Place shaped dough balls on a baking sheet lined with parchment paper leaving 2 «(or 5cm) space between the balls. Brush egg wash (the mixture of egg with a pinch of salt) on the surface of the dough, and sprinkle some black sesame seeds on top. Leave them to double in size, about 1 hour. 90026 90051 Bake in a preheated oven at 400F (205C) for about 10 minutes until they brown. 90026 90067 90002 3.1 90008 https://www.japanesecooking101.com/an-pan/ 90002 Copyright © 2012 — Japanese Cooking 101.All rights reserved. 90008 90005 90005 90005 90075 90076 About JapaneseCooking101 90077 90002 Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos / videos at their home kitchen (s.) 90008 .90000 Cream Pan Recipe — Japanese Cooking 101 90001 90002 90003 90004 90005 90005 90005 Cream Pan is an another yummy Japanese sweet bread and this one has custard cream filling inside. Just like An Pan, with its sweet red bean paste filling, Cream Pan has been always loved by Japanese people, and it is a staple item for any bakeries or stores that sell bread. Freshly baked, still warm Cream Pan is so soft and sweet, we bet anyone would fall in love with it once they taste it.90005 90009 90002 Cream Pan was said to be first created by an owner of one of the oldest bread companies of Japan in the early 1900s. His idea of ​​putting custard cream in the bread dough was from Choux Cream (cream puffs), which were still not as widely known to regular people in Japan as today. The signature look of Cream Pan has deep cuts around a half circle shape of bread, looking a bit like a glove. These cuts were not in the original Cream Pan, but were added later to help eliminate the hollow cavity that forms inside the bread in the process of baking.The cuts also work for ventilation to avoid the filled bread bursting while baking in the oven. You do not have to make it into the same glove shape, but you still may want some cuts in the bread. 90009 90002 The most important component for Cream Pan is, of course, the custard cream. The custard cream for Cream Pan needs to be soft enough to be able to enjoy its smooth «mouth feel,» however, it also has to have some body to it so that it can bear the hot temperature in the oven and stay inside the bread without flowing out.If you have had Cream Pan from some bakery before with very soft cream filling, especially with whipped cream, the cream probably was injected after the bread was baked. If you’re going to use a custard recipe of your own, but it is not one intended for Cream Pan or something similar, be careful. It may be a perfectly good cream for something else, but it may not be suitable to be baked in the oven. 90009 90002 You can keep Cream Pan at room temperature on the day it’s made, but refrigerate before the next day since the custard cream is perishable.However, you probably do not have to worry about it. They will be gone before you know it! 90005 90005 90005 90009 90002 Ingredients 90009 90021 90022 1 recipe of Basic Sweet Bread (prepare to step 4) 90023 90022 1 egg for egg wash 90023 90002 custard cream 90009 90022 1 cup (240ml) milk 90023 90022 3 egg yolks 90023 90022 60g sugar 90023 90022 15g cornstarch 90023 90022 1 Tbsp butter 90023 90022 1/2 tsp vanilla 90023 90040 90002 Instructions 90009 90043 90044 Make custard cream.Heat milk in a pan to just before boiling. Meanwhile, in a medium bowl, add yolks, sugar, and cornstarch, and whisk well. Slowly add hot milk into egg mixture whisking constantly. Then put the liquid back to the pan and let it boil for a minute while whisking constantly. Remove from heat and add butter and vanilla, continuing to whisk. Pour the custard into a flat container, cover with plastic, and refrigerate at least for an hour. 90023 90044 Make Japanese basic bread dough. Finish to Step 3, the first rise of the dough, and go into Step 4.After forming the dough into 8 balls and letting them rest for 15 minutes, roll out each ball into a 4 «x6» oval shape. Place 1/8 of custard cream in the middle of the dough, fold in half along long edges, forming a half circle. Push around the edge well to seal. Then cut five 1 «slits around the half circle. Repeat for remaining dough and cream. 90023 90044 Place shaped dough on a baking sheet lined with parchment paper, leaving 2 «(or 5cm) space in between. Leave them to double in size, about 1 hour.Brush egg wash (mixture of egg with a pinch of salt) on the surface of the dough. 90023 90044 Bake in a preheated oven at 400F (205C) for about 10 minutes, until browned. 90023 90052 90002 3.1 90009 https://www.japanesecooking101.com/cream-pan-recipe/ 90002 Copyright © 2012 — Japanese Cooking 101. All rights reserved. 90009 90005 90005 90059 90060 About JapaneseCooking101 90061 90002 Noriko and Yuko, the authors of this site, are both from Japan but now live in California.They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos / videos at their home kitchen (s.) 90009 .

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