Spicy Carrot Dip / Пряный Морковный Дип

I love hummus, but I rarely can eat it, because beans are too heavy for my stomach. But I found a really tasty alternative! Carrots, garlic, chili pepper, tomato... creamy and aromatic. Very healthy as well! And easy to digest!:)

Makes one medium sized bowl.

200g carrots
salt to taste
2 garlic cloves
1/3 t.s. cinnamon powder
1/2 t.s. dry mint powder
1 t.s. chili pepper flakes
1 tb.s. tomato paste
2 tb.s. olive oil

Boil peeled carrots until soft. Pour the remaining water out. Add to the pan with carrots mashed garlic, mint, pepper, cinnamon, salt, tomato paste and olive oil and blend with hand blender until creamy. Add more oil if you like. But 2 table spoons were enough.

Try it with any bread, raw vegetables, or chips even!
Enjoy!!

Quince butter (my way)

We like fruit and we don't like sugar:) So this is my version of quince spread. It goes well not only on bread, but also as dessert with joghurt, for example. Whatever...it is just tasty and healthy.

around 800-900 g fruit
500 ml water
2 tb.s. sugar

When cutting quinces, don't remove the core completely, if some small parts will be left, it's OK. It contains a lot of pectin, so even helpful to create texture. Cut them in small cubes, put in water in a pan, and simmer until soft (around 20 minutes). Use blender to make smooth texture. Add sugar cook for another 7-10 minutes. Now it's ready. You can try to put it in a clean can with lid to store for longer period, but it goes really fast in our case. This quantity makes around 700 g.

Classical English Apple Spread

For breakfast on bread it's perfect. Specially for those like me, who adore apples.

500g apples (sour-sweet)
apr.50g butter
50g honey
vanilla
50ml apple juice or water (+lemon juice)

Cut apples into small pieces. Melt butter in a pan, when it begins to bubble add apples, honey and vanilla and simmer couple of minutes. Then add water and cook for 10-15 minutes. Don't forget to stir them now and then.
Take them away from fire and using blender puree them. If in sterelised jar/can it should survive up to 2 weeks (I didn't have opportunity to check it:)). It makes apr. 350 ml.

this one made from red apples