Summer in the garden is a real harvest – we collect several kilograms of zucchini from one bed, next to the tomatoes, cucumbers, beans and peppers ripen. Just go with the basket to complete the ingredients for the whole dinner. And what is important – you don’t need special plans or long shopping lists. Seasonal vegetables themselves ask for a simple, unanimous treatment. All you need is a good base and some spices.
From summer vegetables you can easily create a quick home dinner. The healing of zucchini, peppers and tomatoes, ratatouille in allotment version, vegetable stew from young potatoes and green beans, carrot cream soup, and even a handful of vegetables served with herb butter. You can prepare zucchini jam or tomato chutney – as an addition to sandwiches or winter dinners. Unottoplastic cooking is not only comfortable, but also saves time and energy
– suggests Wiktoria Dziurdz, an expert of the Crockpot brand, producing free fakes and multicookers.
Cook in one pot
Allotment cooking is often based on the simplest solutions. In many gazebos, tourist kitchens still reign – gas burners, portable cylinders, sometimes a small electric stove. In the summer, it also reaches for a grill or ignites a bonfire, which work well in the case of simple dishes, although they require constant presence by fire and appropriate weather conditions.
However, not all houses are equipped with a place to cook. In such cases, an alternative can be a slow cooker – an electrically powered device that allows you to prepare warm meals without having to mix, supervise or control temperature. Cooking takes place at a constant temperature, slowly, for several hours, which allows the extraction of a deep taste without the risk of burning. The advantage of such a solution – especially in summer – is also the lack of intensive heating of the room. This is a convenient option when we have limited kitchen facilities, which is characteristic of many allotment gardens. And the time saved on the time you can
Use for rest and reading.
Excess harvest? Make preparations!
In summer, everything often matures at once – tomatoes, cucumbers, courgettes. The collections will pile up quickly, and at some point it is impossible to eat them. Then it is worth having some simple solutions on hand that will allow you to use surplus without much effort.
Tomatoes can be converted into passata, puree or sauce with herbs and lock in jars, in winter they will work as a base for soups and pasta. Cucumbers are best in a classical or low -salt version. Zucchini is suitable for healing, jam and cream soups and diced tolerates freezing very much
– suggests an expert Crockpot.
With more vegetables, it is worth reaching for a slow cooker – it is a device that is also perfect for preserves. He cooks the ingredients evenly and gently, does not burn and does not require mixing, thanks to which it works great when preparing chutney, jams or vegetable jam.
3 simple recipes from the garden
Trend with zucchini and tomatoes
Ingredients:
- 2 courgettes,
- 4 tomatoes,
- 1 pepper,
- 1 onion,
- clove of garlic,
- Salt, pepper, sweet pepper, oregano.
Cut the vegetables into cubes. Put everything in a pot or slow cooker. Add spices and a little oil. Cook on low heat for 4-6 hours until the zucchini softens, and the sauce will be aromatic and thick.
Tomatoes for a jar
Ingredients:
- 3 kg of mature tomatoes,
- 1 tablespoon of salt,
- 1 teaspoon of sugar (optional).
- several basil leaves.
Burn the tomatoes with boiling water, peel and cut into pieces. Put in a pot or slow cooker. Add salt and sugar. Cook on low heat for 1-1.5 hours until the mass thickens. Blend or leave with pieces. Pour hot tomatoes to scalded jars, add basil,
Turn and pasteurize 15 minutes.
Zucchini jam
Ingredients:
- 1 kg of zucchini (peeled and without seeds),
- 2 lemons,
- 400 g cukru,
- Optional: a piece of fresh ginger.
Grate the zucchini on a thick grater. Lemon scrub, grate the skin and squeeze the juice. Transfer everything to a pot or slow cooker, add sugar and possibly grated ginger. Cook on low heat for 2-3 hours until the mass thickens and turns golden color. Put the hot jam into scalded jars and turn off.
Allotment cooking does not have to be complicated. Fresh vegetables, a simple recipe and a way to prepare a meal without unnecessary effort. By cooking from what just matures on the bed, you can not only eat seasonally and healthy, but also reduce the waste of food and develop surplus in a practical way. A lot can be prepared without rush, without standing at the stove, often even without a classic kitchen. And if something remains for later – a well -pasteurized jar or a frozen portion of soup will remind you of the taste of summer when silence reigns on the beds.
