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Products:

milk 150 g
sugar 50 g

egg yolk 2 pcs.
butter 50 g
salt
zest of one lemon
flour 300-400 g

for filling:

cream 20-35% 200 ml
sugar 20 g
vanilla sugar 1 tsp.
limoncello 30 ml

Preparation:

Bon appetit!

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Lecho (Hungarian lecsО) is a classic dish of Hungarian cuisine, very common in European countries.
Like any popular dish, it does not have an exact recipe, since everyone prepares it in their own way. I offer our family version of thick lecho with apples. Peppers, ideally, should be red, it turns out more beautiful. I have country peppers of different colors, although the color is less beautiful, but this does not affect the taste. The sauce itself is thick due to the apples, and apples also give the lecho a pleasant subtle taste and aroma.

Products:
pepper 2 kg
tomatoes 1.5 kg
sour apples 700 g
salt 50 g
sugar 200 g
vinegar 9% 200 g (optional)

Preparation:

Peel the peppers from stalks and cores, cut into small pieces.

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After Lenochka’s luxurious, super-lush buns, I’m completely embarrassed to present my modest version, but there are still differences (the main thing is that Kisulya uses only egg yolks for the dough, and I use whole eggs), so if someone bakes these buns for the first time , will be able to choose for himself what is closer to him.
In any case, these buns deserve the overwhelming success and admiration they have received on the Internet over the past decade.
Bake them if you haven't already and see for yourself.

For 16 pieces:

flour - 350g
sugar - 60g
fresh yeast - 20g
butter - 50g
eggs - 2 pcs.
milk - 125ml
salt - a pinch
cream - 200ml
vanilla extract - 1/2 tsp.

Preparation.

Let's warm the milk a little to a temperature of about 40*.
In a large bowl, mix milk, crumbled yeast, 20g sugar and about 100g flour.

Stir, cover and place the dough in a warm place.
After about an hour, add beaten eggs, melted butter and cooled to room temperature, 20 g of sugar, a pinch of salt to the dough and gradually add flour in portions, kneading the dough.

The result is a smooth elastic dough, cover the bowl with the dough and put it in a warm place without drafts.
The dough should rise to double in size.

Preheat the oven to 200*.
Punch down the dough and divide it into 16 identical balls (each weighs about 40g).

Place the bun balls in a heat-resistant form, greased with butter and leave to rise for another 15-20 minutes.

At this time, prepare the cream filling. Heat the cream (they write that it is fat, 33%, but I had 22% and I think this is unimportant) to 50-60 degrees, dissolve the remaining (20 g) sugar in it, pour in vanilla extract (can be replaced with vanilla sugar or the contents of the pod vanilla, mix.
Using a tablespoon, pour the creamy filling over the top of the buns and let them sit for another 10 minutes.

Reduce the temperature in the oven to 180 degrees and set the pan with buns to bake for 30-35 minutes.

The finished buns can be sprinkled with powdered sugar if desired.

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Add peppers, bring to a boil, cook covered for 5 minutes.

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This is a variation of the well-known “Buchteln” buns, which my family loved, and have undergone some changes over time, adapting to our capabilities and tastes. Buns with a noticeable lemon flavor and a delicate fibrous dough structure.

Products:

milk 150 g
sugar 50 g
dry yeast 5 g or 20 g fresh
egg yolk 2 pcs.
butter 50 g
salt
zest of one lemon
flour 300-400 g

for filling:

cream 20-35% 200 ml
sugar 20 g
vanilla sugar 1 tsp.
limoncello 30 ml

Preparation:

Boil milk with lemon zest and sugar, cool until pleasantly warm.
Dissolve butter, vanilla sugar, and a pinch of salt in warm milk. Add yolks. If fresh yeast is used, dissolve it in milk.

Mix dry yeast with flour (use a minimum of flour at first, add as needed), pour in the milk mixture and knead into a soft dough that releases well from the sides of the dish.
Cover and place in a warm place until it doubles in size by 2-3 times.

Mix cream with sugar and limoncello.

Divide the risen dough into small balls, approximately 40 g each, and place in a refractory mold at a distance from each other.

Allow the balls to double in size.
Pour the cream mixture over the balls and bake at 185* for 30 minutes.

Bon appetit!

‘ data-medium-file=”” data-large-file=””>

Bon appetit!

Alignnone size-full wp-image-11694 width="315" height="211">

This is a variation of the well-known “Buchteln” buns, which my family loved, and have undergone some changes over time, adapting to our capabilities and tastes. Buns with a noticeable lemon flavor and a delicate fibrous dough structure.

Products:

milk 150 g
sugar 50 g
dry yeast 5 g or 20 g fresh
egg yolk 2 pcs.
butter 50 g
salt
zest of one lemon
flour 300-400 g

for filling:

cream 20-35% 200 ml
sugar 20 g
vanilla sugar 1 tsp.
limoncello 30 ml

Preparation:

Boil milk with lemon zest and sugar, cool until pleasantly warm.
Dissolve butter, vanilla sugar, and a pinch of salt in warm milk. Add yolks. If fresh yeast is used, dissolve it in milk.

Mix dry yeast with flour (use a minimum of flour at first, add as needed), pour in the milk mixture and knead into a soft dough that releases well from the sides of the dish.
Cover and place in a warm place until it doubles in size by 2-3 times.

Mix cream with sugar and limoncello.

Divide the risen dough into small balls, approximately 40 g each, and place in a refractory mold at a distance from each other.

Allow the balls to double in size.
Pour the cream mixture over the balls and bake at 185* for 30 minutes.

Bon appetit!

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Lecho with apples is an incredible recipe for a delicious sauce, an independent snack or preparation for the winter. Juicy tomatoes, piquant onions and garlic, favorite spices combined with apples create a completely new symphony of classic food. In this recipe, without bell pepper, vegetables are combined surprisingly harmoniously. The cooking process is simple and straightforward, and all the ingredients are available.

This food is also good as a complement to kebabs or any other meat. If possible, you can make this lecho with apples for the winter. It will be pleasant and tasty to enjoy summer food in the coldest snowy times. Although many are waiting for autumn, when it’s full of tomatoes. In fact, it is not worth wasting time to learn something new and enjoyable. The wonderful taste of the new lecho with apples is worth enjoying today.

For comparison, here are our observations. After all, the classic recipe for a popular snack includes paprika without fail. And many people cannot imagine Hungarian lecho without bell pepper. How to cook quickly and using proven technology?

Lecho with apples and peppers

For this dish, take one and a half kilograms of bell peppers, half a kilogram of tomatoes, onions, apples, 2 hot peppers, a head of garlic, 10 g of spices, 50 g of sugar, 100 ml of sunflower oil, 30 g of salt, 30 ml of vinegar.

• The tomatoes are blanched, grated or pureed in a blender, placed in a saucepan and placed on low heat. Cook for half an hour, stirring and removing foam.
• Onions for lecho with apples for the winter are cut into cubes or, as you like, added to tomato puree.
• Bell peppers, freed without seeds, are cut into cubes and placed in a saucepan with the rest of the vegetables.
• The apples are grated together with the peel and poured into a saucepan. Mix everything and cook for 15 minutes.
• Next - sugar, butter, chopped garlic, spices. Simmer for two minutes, pour out the vinegar. After boiling for a minute, remove from heat.

Then they can be preserved in the usual way: sterile jars, lids, a machine, a warm blanket. After a day, you can take out the lecho with apples and peppers and tomatoes for storage in the cellar or basement for the winter. If you are not sure about the quality of the jars, you can store them in the refrigerator. For reliability. Let's tell you a secret: the food is so tasty that it cannot stand up to long storage. First, what doesn’t fit in the jars is eaten, then the jars themselves are opened under the ironclad pretext: “What about the meat?” It gets to the point that instead of meat, they eat it as a snack with bread or fried potatoes. Juicy, spicy, tasty.

We offer another way to make the whole family happy. In case you don’t or don’t want to use paprika. Lecho without bell pepper may not be Hungarian-style, but it is truly tasty and not only for the winter. We did it, eat it and are happy.

Autumn is gradually coming into its cold rights, and at night the gardens are increasingly covered with frost. The harvest has been collected. But there are still plenty of home-grown tomatoes and peppers in the markets - besides, many housewives still have a basket or two of leftover vegetables. I don’t want to make salads from them anymore (I’m tired of them), and good products are withering in the corner... What’s not a reason to make the last preparation for the winter this season from them? We suggest preparing a delicious lecho from tomatoes, apples and bell peppers. The salad will taste spicy, with the addition of garlic and hot pepper.

Ingredients for 2 or 2.5 liters of ready-made lecho:

• 3 kg bell pepper,
• 1 kg of tomatoes,
• 4-5 large onions,
• 3-5 medium apples,
• 1-3 hot peppers,
• 5-7 large cloves of garlic,
• 2 teaspoons herbs,
• 5 tablespoons of sugar (without peas),
• 6 tablespoons vegetable oil,
• 1 tablespoon of salt (no heaps - it’s better to add a little more at the end),
• 2 tablespoons vinegar (9%).

How to cook lecho with bell peppers, apples and tomatoes

Cut the tomatoes into 4-6 pieces, put them in a saucepan, add salt and press lightly so that the tomatoes release juice. Often, before preparing lecho, the tomatoes are peeled and the vegetables themselves are pureed (for example, by grating them on a coarse grater - the skin remains in the hand). But it takes longer to cook this way, and lecho from unprocessed tomatoes turns out just as good.


When the tomatoes give a little juice (this takes just a little time - about 5 minutes), you can put them on the stove, turning on low heat. The tomatoes must be boiled for 20-30 minutes, skimming off the foam and stirring them so as not to burn.


Cut the onion into half rings (if it is very large, then into quarters). Place in a saucepan with the tomato mixture.


Cut the peppers into strips (but not too thin so that they don’t boil at the end). Add to the pan too.


Grate the apples on a coarse grater (the skin may remain in your hands, but if, when grating, all of it ends up in the apple mass, it’s okay - more vitamins will be in the finished lecho).

Throw apples into vegetables. Boil everything for 10-15 minutes (so that the fruits and vegetables soften, but do not begin to spread).


Now it’s time to add sugar, vegetable oil (both olive and sunflower oil), squeezed garlic and herbs to the future lecho.


You can experiment with herbs: take exquisite thyme and rosemary (50/50), or suneli hops, Provençal herbs... In general, any herbs that you have in the kitchen.


Boil the lecho for a minute or two, add vinegar, let it boil for another minute, and you can turn it off.


Pack the salad for the winter in sterile jars, roll it up, turn it over and wrap it. It is better to store such preservation in a cold place - say, in a cellar. If there is no cellar, and jars of lecho will be in the apartment, let them go to the table first among all your homemade preparations.

Lecho is the most popular winter preparation made from bell peppers and tomatoes. The combination of the sweet taste of peppers and the sourish-spicy taste of tomatoes has long become a classic. What if you add some apples? It will turn out to be an excellent appetizer salad for the winter table, with a new taste and aroma... It’s decided: we’ll prepare lecho with apples for the winter.

Ingredients

• bell pepper 1.5 kg
• onion 0.5 kg
• tomatoes 1 kg
• large apples 2 pcs.
• garlic 2 cloves
• Italian herbs 1 tsp.
• vegetable oil 120 ml
• sugar 100 g
• salt 1.5 tbsp. l.
• ground pepper to taste
• apple cider vinegar 2 tbsp. l.

How to prepare lecho with apples for the winter

Any preparation for the winter begins with careful processing of products. Wash the vegetables and berries, remove the seeds from the pepper, cut into strips and place in a deep saucepan.

Peel the onion and cut into strips, add to the pepper.

First keep the tomatoes in boiling water for a few minutes, remove the skin, cut into medium slices and also place in a saucepan. Another option for preparing tomatoes: do not cut them, but grind them into puree and add them to the vegetables in this form.

Peel the apples, cut into small pieces, add to the vegetables.

Pour in vegetable oil, add sugar and salt, mix all ingredients and cook over medium heat for 30-40 minutes.

Add chopped garlic, dry herbs, ground pepper to the lecho, mix.

Five minutes before the end of cooking the lecho, pour apple cider vinegar into it.

Pack the finished lecho into jars, having previously sterilized them.

Roll up the jars of lecho, turn them over and cover with a warm blanket. Leave them like this for one day, then put them in the pantry.

As you probably know, the main and mandatory ingredient for lecho is. He is the leading violin of this dish. But other products may vary in different recipes. In my cookbook there are also several options for lecho. One of the most successful of them is lecho with apples for the winter; I definitely close it for the winter. The recipe is very simple, and the result is excellent!

Ingredients:

• 2 kg bell pepper;
• 1.5 kg of tomatoes;
• 250 g onions;
• 2/3 of a medium hot pepper;
• 2 tbsp. l. Sahara;
• 2.5 teaspoons salt;
• 5 teaspoons 9% vinegar;
• 4-5 cloves of garlic;
• 5 apples (medium size).

From the specified amount of ingredients, 2.5 liters of lecho are obtained, that is, 5 half-liter jars.

How to prepare lecho with apples for the winter:

For lecho with apples we need tomatoes without skin, only pulp. Wash the tomatoes and grate them on a coarse grater so that the skin remains in your hands. This is a very quick and easy process. This will release a lot of juice - we also need it for cooking, just like the pulp. We simply throw away the peel - we won’t need it.

Cut the bell pepper into strips. Peel the onion and cut it into half rings. Peel the apples and cut them into small cubes. Cut the hot pepper very finely. When working with hot peppers, be especially careful - do not rub your eyes, do not touch other products without washing your hands (you can work with gloves).

Place onions, bell peppers, apples, and hot peppers in a pan. Pour in the tomato pulp and juice. Add salt, sugar and garlic, crushed with a garlic press or finely chopped.

Mix the vegetables with spices and put the pan on the fire. Cook over low heat, covered and stirring occasionally, until the peppers and onions are soft. This will take 15-20 minutes. At the very end, add vinegar, stir, cook for another 1-2 minutes and remove from heat.

We lay out the jars that have been previously sterilized with lecho, trying to fill them to the neck. Cover the lecho with lids (don’t roll it up, just cover it).

We place the jars in a wide saucepan, the bottom of which is lined with a napkin (so that the jars do not burst when they come into contact with the heated bottom), pour in hot water, not reaching the hangers of the jars, and put on the fire. Bring to a boil over high heat and sterilize over medium heat for 15 minutes.

We take the jars out of the water and now roll up the lids. We place the jars not on the bottom, but on the lids and wait until they cool. And then we hide them until winter where they will not be exposed to sunlight - in the pantry, mezzanine or on a shelf in the kitchen cabinet.