Two ingredient homemade nut butter

It is very tasty and very easy! If you ever try to make peanut butter at home, it is unlikely that you are going to buy it in the store.

Just say the important point about blender. Submersible and the carafe will not work. You need a chopper, which has big knives. Ideally, powerful, but mediocre is also a decent result.

Ingredients (example will lead to a fabulous peanut paste, can do of any nuts/seeds):

• 300 g of nuts

• 2 pinches of salt

All the other ingredients at your discretion. Sweetener, spices, cacao etc.

How to do:

1. Preparation nuts.

Nuts wash, dried with a towel and in a preheated 160C oven for 10-15 minutes. To remove, peel (optional) and allow to cool.

Important points:

• Higher temperatures will burn the oil in the nuts, pasta quickly progorkaet. So be careful.

• Roast the walnuts until you are ready don’t need! The fact is that when skalyvanie them in peanut butter, the taste of the nut is concentrated in a few times. Thus, if you make just according to your taste, the pasta will get overdone with flavor. There will be difficult. In any case, the roasting of nuts you then define to your taste.

• Peel nuts (e.g. almonds or peanuts) are not critically affect the taste, but rather on color. Therefore, to clean or not – at your discretion.

• I recommend to grind the nuts so that they at least 2/3 occupied space of the bowl of a blender. When grinding nuts, the volume will decrease by 2 times for sure, and if you take a little nuts, then the knives will be scrolled. So focus on the size of your blender.

2. Do pasta.

The cooled nuts and salt are sent to the shredder and blenderm. The longer you twist, the more uniform, smooth and a liquid consistency is pasta. Here it is for your taste.

The grinding time depends on the blender. I do 3-5 stages so it does not overheat. Breaks make great. Palicula was left to cool, use that time to do other things. Then I remembered, went over polical and again left. As long as the consistency I was not satisfied. Store in a glass jar.

Peanut paste is so delicious that it should be hidden away so as not to eat with a spoon. Fragrant, gentle with occasional patches of sweet nastolatek nuts, mmmmmm…

Where I used walnut pasta:

Porridge/pancakes as a topping (beet pancakes), pastries (from Blondie chickpeas with dates), make different sauces based on pasta (bombezny mustard based sauce tahini, sauce Urbach to any dish), ice cream and ice cream in smoothies. And slice an Apple, top with peanut butter and a little cinnamon. In fact, just a spoon you can eat, but do not need))))

Be sure to try to do, but do not overeat;)

Tkemali of red currant

The plum sauce that is as delicious as the classic, and cook it very quickly. The great thing is that the currants don’t need to go through and separated from the twigs.

The sauce is suitable for meat, especially pork shish-kebab, shish kebab, chicken Tabaka, as well as rice.


• 300 g red currants,

• Small bunch of cilantro (about 15-20 stems),

• A small bunch of parsley (10-15 stems),

• 2-3 cloves garlic,

• 1 tsp coriander (put gradually to your taste),

• 0.5 tsp. Cayenne pepper or 1 tsp. acute adzhika Caucasian, or half of a hot pepper without seeds,

• Salt/pepper to taste

• Optional 1 tbsp of sweetener if the berries you have very acidic (I have Jerusalem artichoke syrup).

How to do:

1. Wash currants, place in the skillet/saucepan and mash the berries to let the juice. Do not RUB it in porridge, just need to drain some of the liquid. Bring the currants to a boil and simmer for 2-3 minutes, cooled and rubbed through a sieve into the blender. Twigs, bones, and skin to throw away.

2. Add in herbs and garlic, punched to homogeneity, and only then add the spices. Add gradually so as not to overdo it. Stir and taste, adjusting the sauce to perfection. It is supposed to be very fragrant, spicy-spicy, moderately acidic, the consistency of a liquid sour cream. Cool and store in a glass airtight container in the refrigerator.

To increase the shelf life of the sauce after whisking you back to shift in a saucepan, bring to boil and immediately turn off, remove and cool in the refrigerator.

The perfect sauce for kebabs of tomatoes and mountains of greens

Without this sauce, the kebab is not a kebab!

Usually kebab is served with vegetables (often tomatoes) and herbs, but not all are ready to eat just tomatoes and a bunch of greens, and a sauce all leaves at the moment. Solid benefits and an incredible bouquet of flavors.


  • 1 package of tomato trade winds (300-400 ml), I have a Pomi or Muttior 3 large and very sweet tomato
  • Any greens you love about 300-400g, I have this:
  • 3 bulky green onions,
  • Small bunches of parsley, coriander, Basil,
  • A few sprigs of dill and thyme,
  • Leaves 2-3 twigs of tarragon
  • Salt/pepper to taste
  • Optionally you can add sweetener (I add), and 1-2 tbsp of tomato paste for richness of tomato flavor (I didn’t add).

How to do:

Very simple! All wash, dry, finely chop and mix with tomatoes. Mix well, taste and add spices to taste.

If using fresh tomatoes, do they cross-cut, put in boiling water for 30 seconds, remove the skin and grate them. Ideally, if you remove the seeds, leaving only the tomato pulp.

I prefer to make this sauce thick trade winds because it is more rich in taste and thick. A fresh tomato can be cut into small pieces and add to sauce. Ridding it from skin and remove seeds.

This sauce is like everyone, even who does not eat greens, and loves store-bought ketchup;)

Mustard tahini dressing (vegan)

I’ve already told you about my favorite sauce of tahini, this option well, very similar, just for spice add garlic, and mustard. It turns out incredible dressing for salads or a sauce for any dishes.


• 100 g tahini paste

• 1 tbsp grainy Dijon mustard (really any will work, but with this delicious French turns only),

• 1 tbsp Jerusalem artichoke syrup,

• The juice of half a lemon (you can substitute 2 tablespoons Apple cider, white wine or white balsamic vinegar)

• Salt/pepper to taste

• Water about 100ml or to taste, bring the sauce to the consistency of thick cream.

How to do:

Shake all the ingredients until smooth. The sauce can be any thickness to your taste and depending on what dish you are applying it, but it needs to be spicy-sweet mustard sour.

The sauce is suitable for leafy green salads, Cole slaw, fish, raw vegetables as a dip and sandwich. This sauce is generally a lot what is suitable;)

Aquafaba mayonnaise (eggs free)

I love mayonnaise, it is exquisite and very delicious sauce that is suitable for a huge variety of dishes. I’m talking about homemade, not industrial production.

In Russia I usually make mayonnaise without using raw eggs because of the danger of defective products. It turns out not less tasty than the sauce from the eggs. It is also suitable for vegetarians and fasting.


• 50-70 ml of aquababy (liquid from the jar with legumes, e.g. chickpeas, peas, beans). Also aquatube you can prepare yourself, detailed recipe here.

• 100-150 ml of vegetable oil (amount depends on desired thickness). Use the oil strictly without flavor or as unobtrusive as possible. Just take my word for it and don’t experiment like this at the time I did)) I use grape seed oil.

• 1 tsp mustard powder/2 tsp. mustard seeds crushed in a mortar/excellent 1 tbsp Dijon mustard,

• 1-2 tbsp juice of half a lemon/Apple cider or wine vinegar,

• 1 tbsp Jerusalem artichoke syrup or any other sweetener

• 1/2 tsp. salt

• Optional 0.5. tsp spices to your taste (personally, I love the sauce put a couple of anchovies or 0.5 tsp of Worcestershire sauce, and salt then it is possible not to put),

• Optional 1 clove of garlic.

How to do:

1. All the ingredients except the oil to immerse in a blender/mixer and beat until white state. I whip about 1 minute.

2. Then looooonely stream, start to pour the oil in, beat aquatab. The slower, the better. In no case do not stop whisking during this process. As soon as the mayonnaise reaches the desired consistency, then more oil to pour is not necessary. I have the whole whipping process takes about 10 minutes.

Keep in mind that the more oil, the thicker the mayonnaise and in the fridge it will thicken slightly.

3. Use this wonderful sauce for salads, use sandwiches, and soups. To use a Mace, you know, I’m sure;)))

Bon appetit!

Tkemali from blackthorn (sloe)

Tkemali is a Georgian sauce made of plums and herbs and spices, which every housewife puts on your taste. Classic tkemali sauce made from plums “Tkemali” or plums and put ombalo (kind of mint), but in the suburbs they don’t grow, but there are many thorns and peppermint, so in my recipe I use them. I can tkemali, so try not to kill plum cooking. Low thermal impact on the product.

The sauce is spicy and tart, perfect for grilled chicken, and indeed any meat. But I know people who eat it with anything)))

Ingredients (for 500 ml of sauce).

Sloe/plum – 1 kg,

1 head garlic (7-8 cloves),

1 hot red pepper (without seeds and veins),

25g coriander (small bunch);

15-20g fresh mint (leaves from three branches), or 1st.l. dry, but I would recommend to do it with fresh mint,

3-5 tbsp Jerusalem artichoke syrup or to taste, the amount of syrup depends on the variety and ripeness of plums;

1.5 tsp. sea salt or to taste

1 teaspoon of coriander seeds or half a teaspoon of ground coriander.

Khmeli-suneli – 2 tsp. the less I use fresh cilantro and mint, the more you have to put dried herbs and Vice versa.

My secret ingredient – cinnamon 1H.l. Once I put it in the sauce, because without it, not any more.

How to do it.

1. Turn to wash, place in pan, pour on the bottom and a bit of water just to drain not burnt, cover and cook for 5 minutes. To turn off the stove and give the sink to stand until softened and the skins will not crack.

2. Turn the cooled, remove with a slotted spoon and RUB through a sieve into the blender. Bones and pelts throw, and the juice Express. It can be useful to dilute the sauce if it gets too thick. And yet it is possible to cook the oatmeal, add to smoothies or to make lemonade.

3. All the other ingredients and wash, peel, transfer them to the plums and run until smooth. Try it, add spices if necessary. Put the sauce in the empty pot, bring to a boil and immediately turn off. Cool and store up to 5-7 days in a glass sealed container in the refrigerator. In fact, the sauce longer than necessary, but would not venture to recommend a maximum shelf life.

Many people like the not-so-smooth consistency sauce, then pureed plums all the ingredients you need to chop with a knife or in a mortar.

Try both ways!)

Classic pesto with spinach

The spinach I put in for a beautiful color and just because I love him. It does not affect the taste can be a little it softens and makes tender.


Leaves 1 large bunch of Basil (about 50g),

A handful of spinach (optional)

2-3 cloves garlic,

4 tbsp (50g) pine nuts (pine nuts you can substitute walnuts or any other, try to make different),

50 g. Parmesan/Pecorino (you can substitute 2-3 tbsp nutritional yeast is inactive),

50-100 ml of unrefined olive oil (50ml – at least, the more butter, the tastier of course, you can add it gradually to your taste),

3-4 tbsp lemon juice

1 tbsp Apple cider/wine vinegar,

Salt/pepper/Cayenne chili pepper to taste.

If you don’t eat cheese, simply replace it with 1 tbsp of nuts or 2-3 tbsp nutritional yeast (not to be confused with baking), the vinegar is replaced with lemon juice. In pesto, you can also add arugula, Kale, parsley and even the young tops of carrots/radishes. The amount of oil also vary according to what the sauce consistency you like.

How to do it.

All wash, pine nuts, too, to rinse, just dry with a paper towel.

Ideally, grind all the ingredients in a mortar or at least to scroll a meat grinder, but a blender will also work, although the texture turns out overly smooth, not authentic.

The sauce tastes better on the second day when the ingredients thoroughly together. I keep it 5-7 days in a glass sealed jar in the refrigerator.

Pesto transforms a huge number of dishes: pasta, various sandwiches (recipe 1, recipe 2, recipe 3, recipe 4), salads (recipe 1, recipe 2).

Avocado sauce for everything

This sauce is ideal for fish, seafood, pasta, for Brackett, or maybe as a dip. In short, the perfect sauce with the perfect avocado.

You can do vegan, dairy free.


Avocado – 1 big or 2 small. It should be ripe, firm options will not work.

Garlic – 2 tooth. I recommend you first put 1 clove, then add if necessary. The garlic cloves are different.

Juice, lime wedges and wedges of lemon. I put lime for flavor, and lemon for acidity.

Apple cider/wine vinegar – 1-2 tbsp, or you can substitute lemon juice.

Greek yogurt/sour cream/cottage cheese – 50-100 g

For a vegan version I use vegetable milk + 1 tbsp tahini/other unobtrusive Urbach or 2 tbsp neutral type of nut cashews. Cashews I pre-soaked in water 4-6 hours.

Add the yogurt/cheese/sour cream gradually, the mood. Sometimes I even do without them. Keep in mind that the consistency of the sauce will be more liquid if you use yoghurt, and thicker, if you use cheese.

A vegan version of milk makes the sauce runny, and peanut butter thick on the contrary.

Parsley/Basil/cilantro/tarragon, in one word your favorite greens – about 2 tablespoons in powdered form, can be replaced by dry, then you need a few pinches. This time I did with Basil. Put 1 large branch direct with stems, because the blender will grind all.

Optionally you can put a couple of tablespoons fragrant olive oil. I love the Greek or the Portuguese, they add diversity to the taste.

Salt/freshly ground black pepper to taste. I recommend to add gradually.

How to do it.

Very simple. All washed and in a blender until smooth creamy consistency.

Feeding, as I mentioned above, as a sauce or as a separate dish-snack.

One minute curry sauce recipe

This sauce will help you out in a situation, when to fish, poultry, potatoes, rice, roasted vegetables in urgent need of some sauce. It will give zest and Asian touch to even the most boring dish.


170 g Greek yogurt or any other thick yogurt without additives,

3 tbsp lime juice (lemon will do),

1 tbsp olive oil,

1st.l. yellow curry powder,

1 tsp of Jerusalem artichoke syrup,

Salt, ground black pepper, ground cinnamon (!), turmeric 0.5 teaspoon,

How to make: all mix thoroughly until smooth. Try to add spices to your taste. Ready! On the second day the sauce is delicious;)

This sauce can be used as a marinade for kebabs or grilling fish/seafood/meat.

Delicious nut-butter sauce to any dish

I already wrote about the universal sauce of tahini, it simple and cool. Decorate any salad, garnish, fish, poultry, hummus, pasta.

But in fact, a similar sauce can be made from virtually any nut butter. Choose to your taste.

3 tbsp Urbach ( in this case, I have a peanut),
3 tbsp lemon juice/Apple cider or balsamic vinegar,
3 tbsp olive oil (optional),
1 clove of garlic, passed through a press (optional),
From 3 tbsp water,
Salt/pepper to taste.

You can add any spices to your taste: herbs, chili, curry, mustard…experiment!
The most important thing in this recipe: peanut butter, salt and acid. The rest is a matter of taste.

How to do:

Mix all the ingredients and rapidly whisk until smooth, whisk or in a blender. Water can adjust thickness of sauce. After obtaining the desired consistency and season with spices to taste.

I keep this sauce in a sealed container in the refrigerator for a couple days. I think he can stand longer, but to recommend just will not. I believe that, ideally, made – just ate;)