I am looking for a recipe on our forum

[Corsica]

Corsica, Ilona, Thank you!
But the dough should be such that it remains edible for several months.

[Olga VB]

Olga VB, Olgaif, as you write:

The gingerbread itself is classic, and the current frame for beauty, although it should be edible.

, then, in my opinion, just a suitable packaging or a beautiful ribbon in the form of an edging (as a replacement for a frame) would be enough for decoration:

.

[Corsica]

Corsica, Ilona, there are ribbons and boxes, but there is also a baked frame, which should be edible and long-lasting. And this is not just for decoration, but curly baked goods.

[Olga]

must be edible and long-lasting.

And, moreover, to taste combined with gingerbread. I would probably stick with a recipe for gingerbread cookies, and for a more carved frame I would consider recipes for pretzels, for example:

Rye "Teetki" with poppy seeds (dopleta)

, depending on the technology of preparation of the gingerbread base.

namely curly baked goods.

Olga, if baking in a form for a 3D gingerbread is meant, then it is recommended to use gingerbread dough without soda:

"Recommendations for use:
-Use baking soda-free gingerbread dough.
-Place the dough tightly in the mold, filling in all the voids. Cut off excess dough with a knife. Level the surface of the gingerbread with a rolling pin.
-Bake the dough down at 180-190 degrees for 20-30 minutes.
-Cool the mold and gingerbread (you can put it in the freezer for a few minutes)
-Take the gingerbread down, step by step each element. "(C)
A source:
🔗.

.

[Corsica]

Corsica, Ilona, it is in such molds that it is supposed to bake. But if you use gingerbread dough, then it turns out very off-budget, especially when you consider that no one eats frames. I already wrote about this above.
Therefore, an edible long-playing substitute is being sought.

[Olga VB]

Olga VB, Olga, sorry, I probably didn’t see the information about the mold while answering Svetlana's question.

an edible long-lasting replacement.

Crackers?

Rye crackers with bran and lean coffee (Rommelsbacher BG 1650 oven) (ang-kay)

Raise slightly when baking Rye crackers with bran and lean coffee (Rommelsbacher BG 1650 oven) # 41 and keep the pattern Rye crackers with bran and lean coffee (Rommelsbacher BG 1650 oven) # 65.

this is the so-called "Pate morte". Hamelman describes it very well in his book "Bread".

You sent it to me once, but I never tried it.
PATE MORTE French Dead Dough Jeffrey Hammelman Light Pate Morte
Bakery flour 2 kg
Powdered milk 100 gr
Sugar 90 gr
Salt 30 gr
Softened butter 100 gr
Yeast 8 gr fresh
Water 1.1 kg
Total output 3.428 kg
Dark Pathé Morte
Bakery flour 1.84 kg
Cocoa powder 160 gr
Powdered milk 100 gr
Sugar 90 gr
Salt 30 gr
Softened butter 100 gr
Yeast 8 gr.
Fresh Water 1.12 kg
Total output 3.428 kg
In a dough mixer at 1 speed, mix the ingredients for 3 minutes until complete connection. The dough should be quite tough but moist enough to form into a hard ball. Knead at 2 speeds for another 3 minutes. The goal is to achieve good gluten development. Desired dough temperature is 23.8 Celsius or less. Since the dough is quite tough, it is very susceptible to drying out. Therefore, you must keep it constantly under the film. we do not need fermentation - 15 minutes of rest on the table will be enough.
Sugar syrup for Pathé Morte
Water 1 kg
Sugar 1 kg
Corn syrup (glucose) 0.5 kg
Total will be 2.5 kg
Bring to a boil, stirring occasionally, to avoid burning the sugar. As soon as it boils, turn it off so that the syrup does not darken. Cool before use.Stored in the refrigerator for weeks.

["Yeast-free decorative dough"]

In the Russian-language version of the book, the first two recipes are called "Light yeast decorative dough" and "Dark yeast decorative dough", the recipe for which is sugar syrup (water, sugar, molasses (it can be replaced with glucose syrup)) is called "Yeast-free decorative dough" (pâte morte, pate mort) and contains light rye flour and sugar syrup.
light rye flour, sifted - 1 kg
sugar syrup, about 0.65 kg
Total output - 1.65 kg
Stir all ingredients until smooth, adjust the amount of syrup if necessary depending on the relative humidity of the flour. The finished dough should be firm, but not crumbly. After finishing kneading, wrap the dough in foil.
Light rye flour is recommended as it is low in gluten and finely ground. Other types of rye flour are not suitable due to their larger particle sizes. For the manufacture of white trim parts, rye flour can be completely or partially replaced with wheat flour with a protein content of about 12%, but it makes it difficult to make thin flower petals and leaves.

"Kirill Hitz, a highly trained Swiss pastry chef based in the United States, has developed a new recipe: he uses about 25% light buckwheat flour and 75% light rye flour. The addition of buckwheat flour reduces the likelihood of blistering on the surface of parts during baking and makes it easier to roll the dough." (from)
("Bread. Technology and recipes", J. Hamelman).

Sugar glue is used to connect and secure the parts.
The dough is easily colored with natural ingredients such as caramel color, turmeric, paprika, cinnamon, cocoa powder and coffee extract. When baking, decorative details acquire a matte tone, you can restore their shine with the help of sugar syrup applied with a thin brush, you can also grease the details with coffee extract - either before baking or immediately after it.

"The main purpose of baking is to give the decorative elements hardness, but there is another wonderful effect in the oven. The thin outer edges of the petals acquire color quite quickly, and this gives roses a very interesting range of shades: the edges are darker, and the thicker layers of dough next to the base - lighter. The temperature in the oven is not too important, but when baking, do not take your eyes off the flowers so that the petals do not become too dark. Nevertheless, they are not baked in either an oven that is too hot or too cold. "(c)
("Roses", "Bread. Technology and recipes", J. Hamelman)

[ang-kay]

ang-kay, Corsica, Anzhi, Ilona, ​​thank you very much. This is what I did not find yesterday in the night! This is exactly the dough I had in my mind for the frame of gingerbread

Olga VB, Olya, I have nothing more to add. The girls provided very comprehensive information. Hope the recipe works for you.

Please tell me a good side dish for grilled tuna.
I have never cooked or eaten, I want to try, I don’t know what it will be successfully combined with.

[eye]

eye, Tanechka, it seems to me that rice ... Loose rice.

Girls, my dear! Thank you so much, help out every time

good side dish for grilled tuna

For some reason, I have a strong association with the asparagus bean garnish. You can make a salad - asparagus beans, chorizzo (be sure to remove the skin, simmer in a pan, use oil in dressing), red onions (or slightly browned white feathers), cherry tomatoes ... Well, dressing with mustard, I guess. Or depending on how you grill the tuna. You can dress up with sweet chili sauce.

Or salsa plus young potatoes with chives

And I also really like the salad!

Bean salad with avocado (ang-kay)

[Svetlenki]

Or depending on how you grill the tuna.

Svetlenki, but are there options?

For some reason I have a strong association with the side dish of asparagus beans.

this is the first thing that came to mind, thanks for supporting my guess!

eye, Tanechka, it seems to me that rice ... Loose rice.

Margarita, I agree, classic

Svetlenki, are there options?

Well, depending on what you marinate ... In general, it seems to me that the main thing is not to overcook it, then it will always be great

[Sveta]

Sveta, for the first time I decided to try a la naturel ... did not pickle ... yet ..



pickle what?

[eye]

pickle what?

If you don't marinate, then I would have kept the marinade nearby and, as soon as I removed it from the grill, I would have missed it with a brush. Tuna tastes to me indistinct , pale BUT, I will make a reservation, I have not tried tuna of the highest quality, for which the Japanese pay a lot of money (I watched it on TV). But, what is sold with us needs sauce / marinade / and so on.

eye, Tan, well, I tell you honestly, without diplomacy

[Sveta]

Sveta, salted, pepper, poured oil, stood, fried, poured marinade (soy sauce, rice vinegar, oil), stood. For garnish - MCV green beans with butter.
We really enjoyed!
Thank you for your help and support!

Girls, tell me.
My dad (and all pensioners) from the deputy every quarter wear a food set, and to NG also a gift. This has been going on for 2 years. And in this grocery set there is always a 1 kg bag with semolina. Dad doesn't want to eat semolina, I use it a little in the dough and for boning. But still there is a lot of it! Throwing out the hand does not rise, and fantasy does not work for semolina. Neighbors do not take, its full. Here's where her?

[svetta]

svetta, Semolina pancakes
Cherry mousse

[svetta]

svetta, I add semolina to the pancake dough, cheese cakes, to white bread (I replace 50 g of flour with 50 g of semolina, today I put bread with 70 g of semolina.
You can replace white bread a little in the cutlet mince.

Here's where her?

Halava semolina with caramel (dopleta)

Neighbors do not take, theirs is full

Well, you must !! It's a pity I have no such neighbors!
I add it to almost all bread dough, replacing 50 g of flour with semolina. In a curd casserole, a must. Dumplings, too, with semolina. I love mushroom or chicken soup with them. Well, we love pastries with semolina!

Bulk Apple Pie (DonnaRosa)

Srimati - Indian Apple Pie (Omela)

Svetochka, see more souffle on semolina from Lyuba. A great layer for cakes and just like a soufflé.
I also use it for sprinkling on baking dishes, especially when baking biscuits, muffins, cakes, etc.
Even semolina M is quite suitable in half with wheat flour for pasta and, accordingly, dumplings, dumplings, etc.
Moreover, without false modesty, my semolina Even the inveterate capricious of all ages eat well (it has been repeatedly tested on nehochukhah).
Moreover, if semolina prepared using this technology is used for casseroles, it will be difficult to identify it there.

Good luck!

[svetta]

svetta, wow, how many recipes and tips !!!! Soon you will start shooting semolina from your neighbors.

my semolina porridge is perfectly eaten even by inveterate caprices of all ages (repeatedly tested on nehochukhah).

My grandson at first ate semolina porridge, and then as cut off. He turned up his nose from the cheese pancakes, and for the second time he was shouting: "Hurray! The cheese pancakes!"

I also began to add semolina porridge to sour cream for cakes! It turns out very cool! Add thick semolina porridge to the sour cream whipped with sugar and beat. The cream is lush, the semolina is not felt!

In times of condensed milk shortage, our women cooked very thick semolina and sweet porridge, and then beat it with butter. By the way, I really like this cream.

[Sveta]

Sveta, and in more detail it is possible?

[Silyavka]

Silyavka, Elena, above Olga gave a link to such a cream

Soufflé on semolina from "Bird's milk" cake (Prus - 2)

[Silyavka]

Silyavka, Lena, I have never had any proportions, so it's hard for me to say. I once heard it and somehow cooked it at random.
Here in tyrnet I found the first recipe that came across

🔗

Mannik bake a couple of times and there is no that bag)
Here's what I found at Ira

Butter cream on semolina porridge with boiled condensed milk (Tumanchik)

Semolina can replace part of the flour almost everywhere, in bread, in baked goods, pancakes, pancakes, dumplings, pasta noodles, added to cutlets and cheese cakes. Flour is cheaper, because such a replacement is often irrational, but if semolina is free, then, as they say, God himself commanded.

Semolina with meat (ang-kay)

You can make such zrazy sweet and serve with jam, jelly or condensed milk. But I think you know about it.

In kindergarten, semolina is baked, cut into diamonds and also served with something sweet.

our women cooked very thick semolina and sweet porridge, and then beat it with butter.

And add lemon zest. The cream is great.

I only make fish cakes with semolina. We have already written about bread and cheesecakes)

It turns out very tasty semolina soup in broth.

Or, alternatively,

Ear with semolina (ang-kay)

[ang-kay]

I only make fish cakes with semolina.

ang-kay, Anji, can you be guided by this recipe? I also want to try with semolina

Pea-breaded fish cakes (ang-kay)

[Sveta]

Sveta, Yes. In fasting, when I can fish, I do it without an egg.

[Shine]

Dad doesn't want to eat semolina ... That's where it is?

Shine, try the recipe from Quinnie, my husband is already trembling, so he likes such dumplings-dumplings with cherries

Cheesecakes tender steam (Qween)

Instead of flour, I add semolina to the cottage cheese: for 500 g of cottage cheese - about 200 g of semolina
In the flour recipe, 1 tbsp. l., but my glass almost always left
When I replaced it with semolina (it doesn’t fill the cottage cheese like that), I stopped bothering about the mismatch with the recipe

And one more recipe - vitamin, festive in appearance and taste, and immaculate after you try to make at least once

Cranberry mousse

Girls, I knew where to ask the question! Look how many ideas have been sketched, just choose and do! I really liked the desserts, and I have Bulk Apple Pie in my profile under a different name, and I forgot about it.
Be sure to master the semolina cutlets, or meatballs, as it is right. In our canteen at work, they were cooked deliciously !!! No matter how much I tried to repeat, I just didn't get the right one.
And semolina pudding, sprinkled with liquid pinkish jelly ... !!! This is a pioneer camp song Tanya, I adored him and would now screw it up!
Oh, how many memories you stirred up in me ...
Forum is power!

just choose and do!

So I myself "chose", although "I did not ask the question"!
Thank you!!!

Here I am! I did the very first Angelina manna zrazy, and I left a report in the topic! The new is the well-forgotten old.

[svetta]

svetta, it happens) The main thing is that there is evidence.

Girls, tell me, please, a recipe for a meat or chicken dish. There are certain conditions: cook tonight, delicious cold for lunch tomorrow.

We bought an apartment for our son, we are doing the repairs ourselves. As far as feeding our men is concerned, my fantasy is exhausted. Cutlets, fried chicken, baked some pies. Now physically there is not enough time to think. Today I gave my husband sausage and smoked-baked farm meat and vegetables with me. As a result, the son asked - what does mom no longer want to cook? Mom wants to, but doesn't know what.

[Tatyana]

Tatyana, chicken pastroma, just in time you will fit, boiled pork can be cooked, chicken in a jar is good, it will also be delicious cold

[Tatyana]

Tatyana, and bake in the sleeve? And quickly, and simply, and then deliciously cold Kuru can be stuffed with a side dish, even with cabbage, even with buckwheat.

[Tatyana]

Tatyana, you can cook a hodgepodge, cabbage with meat or fish. It goes cold as well.
I often cook boiled pork here according to this recipe.

Juicy and tender turkey brisket (mca)

... Cooking is easier, 1 hour. l. salt per 1 kg of meat. It turns out a juicy, aromatic tasty boiled pork.

Girls, thank you so much!
If everything goes well, I will report back in the evening

the son asked - what does mom no longer want to cook?

We bought an apartment for our son, we are doing the repairs ourselves.

And this is not enough? Then all that remains is to prepare fdundel for such a son.
But seriously, any lean meat / poultry in any version will be tasty both hot and cold.
You can also add salt to the bacon.
Yes, even a sandwich with cold fried eggs is quite tasty to intercept when you work it out! They don’t go there to gossip!
You can also buy an inexpensive lunchbox for the duration of the renovation and give with you any food that is in the house. We even had a topic about these lunchboxes, someone was looking for a father in the hospital, or something
Good luck!

[Tatyana]

Girls, tell me, please, a recipe for a meat or chicken dish. There are certain conditions: cook tonight, delicious cold for lunch tomorrow.

We bought an apartment for our son, we are doing the repairs ourselves. As far as feeding our men is concerned, my fantasy is exhausted. Cutlets, fried chicken, baked some pies. Now physically there is not enough time to think. Today I gave my husband sausage and smoked-baked farm meat and vegetables with me. As a result, the son asked - what does mom no longer want to cook? Mom wants to, but doesn't know what.

Tatyana, already you have an option "for later" (repair is not a quick matter): stuff the pork's neck with garlic, let it swim in the salt water (for 1 liter of water, 60 g of salt and 40 g of sugar), keep it in the refrigerator for a day or two. Take out, rub with spices and vegetable oil and bake in a sleeve at 220-230 degrees at the rate of 1 kg / hour. It will be very tasty hot for dinner with baked potatoes or vegetables, and then for a few days like boiled pork for sandwiches (you can bake a hamburger bun).
Happy repair !!!

[Olga]

Then all that remains is to prepare fdundel for such a son.

Olga, Olya, but mostly the son does repairs, and dad is so ... in the wings
Oka, Olya for the recipe, thank you very much, not confused. On the vykhi we will go to the dacha, past the butcher's shop, buy meat, I will definitely cook

On the vykhi we will go to the dacha, past the butcher's shop, I will buy meat, I will definitely cook it

Take more kusmanchik, it's enough for a little longer!
And you can also grab a knuckle and boil jellied meat, but with horseradish and black bread!

Take more kusmanchik, it's enough for a little longer!

but nowhere, the freezer is completely packed with dumplings and mushrooms. We go every week, take it as needed. But Muscovites frolic in full, take half carcasses