Dips In The Gardener's Kitchen - What Are They And What Are They Eaten With? Description, Recipes, Photos

Table of contents:

Dips In The Gardener's Kitchen - What Are They And What Are They Eaten With? Description, Recipes, Photos
Dips In The Gardener's Kitchen - What Are They And What Are They Eaten With? Description, Recipes, Photos

Video: Dips In The Gardener's Kitchen - What Are They And What Are They Eaten With? Description, Recipes, Photos

Отличия серверных жестких дисков от десктопных
Video: Greens, Greens, Greens! How to eat them 6 times a day! 2023, January

Your own vegetable garden provides an amazing scope for creativity, especially culinary. Most of all, the fantasy of housewives is stimulated by the unwillingness of loved ones to eat certain lovingly grown vegetables or herbs, and sometimes berries and fruits. It seems to me that the most ingenious dishes were invented in this way. It's a shame when from the first, such a delicious zucchini, the family turns up their nose, demanding meat. Or, a crispy salad on a plate remained uneaten and a fresh young carrot … It's a pity to throw it away! First, they fiddled with seedlings, then with planting, weeding, watering … This is where the fantasy turns on! The whole range of dishes cannot be covered, I will tell you about an interesting category of products that can increase the consumption of useful things - about dips. In detail: what it is, why, what are the options and about their own creativity in this area.

Dips in the gardener's kitchen - what are they and what are they eaten with?
Dips in the gardener's kitchen - what are they and what are they eaten with?


  • What are dips and why are they needed?
  • My road to summer dips
  • My favorite recipes for dips
  • Adjustment of the gardening assortment

What are dips and why are they needed?

Actually, a dip is a thick sauce. Only it is not intended for watering or dressing, but for dipping all kinds of different products into it: bread, vegetables, chips, meat, fish, dumplings, seafood and even fruits. That is, if in Russian, it's a makalka.

In the film Evenings on a Farm Near Dikanka, the correct process of using dips is shown in a wonderful scene of Vakula's visit to Tolstoy Patsyuk: a dumpling jumps out of a bowl and wallows in sour cream. That is, sour cream, when dumplings are dipped in it, is a dip. The ketchup in which the shish kebab is dipped is also a dip. Even mustard and horseradish, in which pieces of jellied meat are dipped, also, it turns out, dips. And mayonnaise, if it is not mixed with vegetables, but is served for dipping, again, dip.

Dips can also be spread on anything suitable: on bread, on toast, on pancakes, on pita bread or pita, slices of vegetables - in any case, it will be delicious.

In the national cuisines of different peoples, there are a variety of dips:

  • traditional Middle Eastern hummus made from chickpea puree with a variety of additives;
  • Mexican guacamole made from avocado, onion and chili;
  • Greek tzatziki made from yogurt, cucumber and garlic;
  • Georgian garo and satsivi, based on walnuts, onions;
  • Chinese zhan zhi based on hot pepper and sesame;
  • Argentinean chimichurri made from fresh herbs;
  • Greek scordalia based on mashed potatoes;
  • Belgian cheese fondue and much more.

It's simple: loved ones don't want to eat salad and carrots - we offer them a tasty thick dip, where vegetables can be dipped - and everything is eaten!

It is safe to say that everyone ate the dips, but some did not know that the culinary specialists had come up with a special name for this. I think it will be very useful for every hostess to discover the variety of dips and start creating their own options.

Dip is a thick sauce that is designed for dipping all sorts of different products into it
Dip is a thick sauce that is designed for dipping all sorts of different products into it

My road to summer dips

There are sauces in which you can dip something in Russian cuisine: horseradish, sour cream, ghee with egg or honey for pancakes, all sorts of boils, thick jelly. It's usual, but somehow it doesn't work with vegetables.

The first impetus to the perception of the sauce as a tasty "dumpling" for vegetables and bread, for me, was the Arabic hummus. Real, freshly prepared. For some time after this culinary discovery, I cooked it almost continuously and in a variety of ways. It is eaten much faster than it is done, it requires good chickpeas, which you still need to run and look for, and is practically not stored.

The next step, after moving to Kuban and gaining free access to fresh walnuts, was Georgian sauces - satsivi, satsibeli, tkemali. They are very good! A holiday of taste! But, like dips, they are mainly intended for meat and bread. Again, they require cooking and are not stored.

But the sesame paste brought by relatives seemed to me an interesting basis for cold sauces (to eat the pasta with bread or vegetables is delicious, but also incredibly high in calories). Mixing pasta with soy sauce, Azerbaijani narsharab, herbs, pepper, ground hazelnuts and walnuts turned out to be very interesting and always successful.

Additional study of the principles of making Chinese sweet and sour sauces - "makalok" for everything (vegetables, meat, seafood) greatly expanded my culinary horizons and allowed me to use various components more boldly.

As a result, several principles of quick and easy preparation from my garden supplies have developed, which I already use regularly.

I take seeds and nuts as a basis: hazelnuts, walnuts, peanuts, chestnuts, sesame seeds, flaxseeds, pumpkin and sunflower seeds, poppy seeds. Individually or mixed. Seeds and nuts are roasted, dried and ground in any convenient way. By the way, the resulting flour or grits are well stored in a closed container for three months without losing their properties.

It is advisable to add something sour to this base: lemon juice, pomegranate juice, natural apple cider vinegar (by the way, with an excess of apples it is completely easy to make it), puree from plums or cherry plums, red or white currants, sea buckthorn or lemongrass juice, etc.

Salt or soy sauce and some vegetable oil. Preferably not refined, but this is a matter of taste.

All this is mixed, and you get a dip-maker for vegetables and herbs. The density can be adjusted by adding water. By the way, by adjusting the density, you can get a dip spread for sandwiches from a dip-makalka.

I take seeds and nuts as the basis for dips
I take seeds and nuts as the basis for dips

My favorite recipes for dips

The previous section covers the basics, and then gardening begins! As an example, I cite worked out (i.e. already successfully eaten) options.

Young arrows of garlic, when they are still elastic-brittle and not fibrous, about 300 grams, grind with a blender or meat grinder, mix with 150 g of ground walnuts, sesame and flaxseed (ratio 3: 1: 1), add pomegranate juice and soy sauce to the desired salinity and consistency. To mix everything. It will be delicious with vegetables and croutons.

You can, of course, twist the young arrows of garlic and twist with bacon in a meat grinder - you get a full-fledged spread for sandwiches.

The main thing is not to miss the moment when the garlic arrows are ready. We have already eaten ours and now the pets walk between the beds and "predatory" glance at the two remaining - "markers" of ripening. You will probably need to make a dip with young garlic.

Pumpkin seeds are quite capable of replacing overseas avocado in recipes. Dry and grind (100 g), put your favorite greens (50 g), a clove of garlic, cucumber in a blender and turn everything into a homogeneous mass. Put the ground seeds there, salt, add a teaspoon of vegetable oil, half a teaspoon of lemon juice and mix everything again.

In this version, the leaves of mint or lemon balm are unusually good in the composition of greens, literally 1 leaf each for a start, and there, as you like.

Chestnuts are my local discovery. Having collected chestnuts in the forest on the road to Tuapse, I could not find a use for them for a long time - they are too small, and they are not very suitable against the abundant hazelnuts in our places. I fried it in the oven, it turned out that I dried it out. I cleaned it (don't throw it away!) And grind it in a coffee grinder. The very first simple dip based on homemade mayonnaise with chestnut flour, garlic and soy sauce went off with a bang. Moreover, even raw young zucchini are eaten with it, it very well complements the juicy stalks of celery and chard, slices of sweet pepper.

And poppy - not only does it surprisingly enrich the taste of any dip, but it is also a champion in calcium content!

I grind poppy seeds, toasted sesame seeds and peanuts (about 100 g in a ratio of 1: 1: 3), add mashed potatoes from local wild cherry plum (20 g), salt, add a teaspoon of liquid honey and vegetable oil with water to the desired consistency - it also goes great and with vegetables and toast.

Mac surprisingly enriches the taste of any dip
Mac surprisingly enriches the taste of any dip

Adjustment of the gardening assortment

All these deep experiments prompted me to grow the necessary seed-nut base in my area. We grow walnuts and hazelnuts, large-fruited chestnuts and planted almonds. I have been growing peanuts for the third year already, nothing complicated, there are enough pumpkin seeds and sunflowers. Poppy and sesame seeds are still in the plans.

The use of chufa in the deep was very successful, I grew it back in the Khabarovsk Territory. After moving to the Kuban, she also planted, it grows well here. But, she refused, with an abundance of hazelnuts, there is no point: it is easier to collect hazelnuts than to take care of chufa in the beds. Although, of course, she has very high-calorie and tasty nodules, for non-nutty regions - just a godsend.

Volumes have been written about the benefits of seeds and nuts, I will not expand. I just suggest experimenting with seed and nut flour dips and enrich your dacha kitchen.

Popular by topic