Recipes of blanks with zucchini are dozens, or even hundreds. I like to cook their circles most of all. They turn out soft, but at the same time still retain their texture. In winter, just pour them out of the can - and the appetizer is ready.
Currants are so valuable and useful berry that since ancient times, people have used not only its fruits, but also leaves with branches. They made decoctions and lotions of them, and over time they appreciated the taste of dishes with currant leaves. Now they go to all kinds of conservation and workpieces: to cucumbers, tomatoes, pepper and zucchini. This gives the marinade an unusual taste and aroma, and also prolongs the shelf life.
A very interesting dish with currant leaves is an ordinary berry jam. Only instead of ordinary syrup on the water, he is boiled on fresh leaves, and then the technology is the same. Dry leaves go to tea and herbal collections, and in chopped form - in a mixture of spices. Those who are not afraid of culinary experiments, we advise you to try stewed and baked dishes with currant leaves - vegetables, meat, poultry!
