I am looking for a recipe on our forum

[Gulya]

please tell me the most delicious batter recipe

Gulya, I like this (about 500g of fish) - mix with a whisk or mixer:
Flour 135 gr
Milk (it is better not to replace with water) 135 ml
Eggs 2 medium (small possible)
Salt To taste
Ground pepper (if you like)

This is the recipe eta-007 (Svetlana) - for which many thanks to her!

[Gulya]

Gulya, I really love Gachin recipe Fish in cheese batter

[Elena]

Elena, I bake thin tartlets from this dough, they are very crispy and tasty.

Thanks for the batter recipes!

Good evening! Can you please tell me if we have a recipe for waffle cups for ice cream that were in the Soviet Union, but they still do not seem to taste different?

[LydiaVera]

LydiaVera, Bread waffles simple

[pawllena]

pawllena, Thank you so much! Since childhood, I love these cups. More than the ice cream itself.

Ladies, the other day I saw a recipe like cheese made from milk, kefir and sour cream. Poke, huh?

cheese made from milk, kefir and sour cream. Poke, huh?

Cream cheese or something else?

Homemade cream cheese (Crochet)

No, there was something like soft cheese, but in chunks, like for a Greek salad

[Nathalte]

Nathaltemaybe this one?

Fresh cheese with walnuts and fenugreek (Scarecrow)

Girls, thanks, but alas

Natus, maybe Paneer?
https://Mcooker-enn.tomathouse.com/in...73827.0

[eta-007]

eta-007, Light, not him, but closer
I remembered this one too)

This is probably TATRNIN "homemade cheese"

[Nata]

Nata, and exile?
I am now also interested!

[Arka]

Arkawhere is he?
I saved, I remember, but for some reason recently recettetek does not correctly save the recipe

This? Homemade cheese

In the previous see

Yes, thanks, he is the most

Good morning!
For a long time in search of a recipe for Belarusian gingerbread, there is no recipe on the site, but perhaps there are knowledgeable people who can share it?
We managed to find the composition of the traditional gingerbread:
"Consists of a mixture of wheat flour of the first grade and seeded rye flour with the addition of sugar honey, with a layer of fruit jam. The surface is coated with syrup." (C),
and this is how it looks:

.
I am interested in a variant that is close to my taste, since ordinary honey gingerbreads do not look like the Belarusian gingerbread.

I am looking for a recipe for fish sausage. This sausage was sold in the distant Soviet times, when there was a huge queue for meat sausage at the Supermarket. The sausage shelves were empty, but sometimes it was possible to buy at least fish sausages in the fish department in the morning. This sausage was in small bars and tasted very good. For some reason, I wanted to make such a sausage after several decades! She was so plump, not quite fishy, ​​you could feel the presence of something like meat in her. Maybe some additives simulated this taste and what can you put to get this taste? I tolerate gelatin, bread, spices and even fat, and what else?

[Ilona]

as usual honey gingerbreads do not look like Belarusian gingerbread.

Ilona, this is exactly the Minsk gingerbread, not Belarusian, and even with raisins, we don't have such on sale, I can't even imagine its taste

[Tina]

Tina, thank you, yes, in the photo the "Slavyanskaya" gingerbread with raisins. Unfortunately, we could not find another picture to illustrate the typical shape of the gingerbread. I am interested in the recipe for the most common gingerbread, the one that is on sale in stores in Belarus, has always been, since Soviet times, and perhaps without jam. Description of the "Traditional" dressing from the site gomelhlebprom.by:

🔗.

.

[Ilona]

Ilona, yes, we have the traditional one everywhere, they cook it in large layers, then cut it into pieces. I myself recently wanted to cook it, but I did not find a recipe, although I know for sure that I was somewhere

although I know for sure that I was somewhere

This is good news, I will hope for the best.

[Ilona]

Ilonaif I find, I will definitely share

I am interested in the recipe for the most common gingerbread, the one that has always been on sale since Soviet times,

For the New Year, I was presented with the book "Baking according to GOST" by Irina Chadeeva. There is a recipe for custard gingerbread. True, the recipe does not indicate that it is rye flour, but if you want, I will write you a recipe. Or maybe this recipe is on Irina Chadeeva's blog. I didn't go to the blog, the book suits me perfectly

[Svetlana]

Or maybe this recipe is on Irina Chadeeva's blog.

Svetlana, Thank you! Yes, the recipe for gingerbread according to GOST is in I. Chadeeva's blog, I cooked, to be honest, I was not impressed with the taste, which happens very rarely with the recipes of this author. However, I am looking for a recipe for a gingerbread, which is made in Belarus, the post is slightly higher on this page, it is completely different from the GOST gingerbread.

[Corsica]

Corsica, look at this recipe, madam.

[Corsica]

rye flour

Corsica, Ilona, rummaged through her books. I found this recipe. Suddenly interesting

My almond milk is sour.
Can it be used as a liquid for bread dough?
Or throw it away?

[VseDoFeNi]

VseDoFeNi, thanks for the information! According to a similar recipe, I cooked, indeed, good lean pastries, but the Belarusian gingerbread (as far as I remember and know) without the addition of cocoa powder and the taste is different.
Svetlenki, Sveta, Thank you! It is quite possible, according to the composition and description of the finished product, that the search is over. We need to cook. You have an excellent library, a rare book in our time.

The husband asks for a Bird's milk cake. I got into the recipes, and there are so many! Tell me, what is the standard one?) To "like from a store", a delicious regular cake.
I remembered that in 1989 my dad was ordered for his anniversary, in one place in the city they were baked
I want this one

[Daria]

Daria, it should be on the agar.

[Corsica]

I am interested in the recipe for the most ordinary gingerbread, the one that has always been on sale, since Soviet times, and possibly without jam.

CorsicaDid you look at recipes in accordance with GOST on cooking?
For me, the most GOST recipes are all there.

🔗

[Zeamays]

Zeamays, Svetlana, thanks for the information! I am interested in the recipe for the Belarusian "Traditional" gingerbread (see the post above) or the recipe that is closest to taste, the quoted post was edited to avoid repetitions. The gingerbread recipe is not similar in appearance and composition, but thanks, I'll look at the information on your link again, maybe some information earlier escaped my attention.

To "like from a store", a delicious regular cake.

For me, the most according to GOST,

recipe from Chadeyka. So hammer in the search

[M @ rtochka]

For me the most in accordance with GOST

I support. I only made two varieties.

From Chadeyka and also from Alexander Seleznev.

They are almost the same, but the second has less sugar.
And the result is highly dependent on agar (on its quality). With one well-known company it did not work at all, the soufflé does not freeze.

M @ rtochka, Daria, a small wish. If you have never done it, then do not double dose right away. It was difficult for me to feel the agar the first time. Then it's much easier.

They are almost the same, but the second has less sugar.

She has a recipe for a bird with jasmine tea, there is less sugar, and I use it for making "Bird's milk" in recent years.

[Katerina]

Katerina, yes, there is much less sugar. Strictly speaking, this is no longer in accordance with GOST.
But we have really grown out of the habit already from such sweet.

And we have no forum?
I lost the habit of doing other sites
Thank you very much to everyone who responded, I'll go watch

Good evening friends! I would like to make a tiramisu cake, but no eggs in the composition. First of all, the Savoyardi cookies are of interest in the "egg-free" variation. Do you think it is possible to come up with something? In principle, yolks can be used, the main thing is that without protein This is such a task for me

[Leah]

Leah, there is a biscuit on yolks, you can find a recipe by searching and bake it in the form of cookies, but it still tastes different from the classic biscuit. I made cream without eggs in tiramisu, I liked it: whipped cream with powder.

[Leah]

tiramisu cake, but without eggs.

Leah, as an option, is the replacement of savoyardi with sugar cookies. Of course, it is different in structure, but its absorbency is good, which is important for tiramisu. For example, here are similar cookies:
🔗
here's another:
🔗
You can replace a spoonful of flour with starch, for greater fragility.

Girls and boys, help save a lot of meat!
At first it was beef stewed in wine with herbs. But the piece turned out to be "cruel", a biscuit, a rusk, it is not possible to chew. I decided to put the meat on for minced meat for pancakes, but did not realize to cut off the flavored top layer of meat, but chopped everything. The taste ... I don't like it, and everyone is unanimous.
How to fix / add something / start up something else?
I have a creative crisis
But I believe in collective intelligence!

[Nata]

Nata, ideas: - put on lazy cabbage rolls with tomato paste, it beats off the taste well
- Put it on navy pasta, the pasta will dilute the taste
-Make lasagna by adding plenty of cheese, well, it's close to naval macaroni
-Make a casserole, diluting minced meat with vegetables and croutons, pour eggs, there was a similar recipe here recently
Make pizza, stuffed with minced meat, olives, tomatoes, cheese on top
It is difficult, not knowing the taste, to invent

[Nata]

How to fix / add something / start up something else?

Nata, as an option:

Potato casserole with minced meat and sauerkraut (Multicuisine DeLonghi) (Lerele)

or Chili con carne, depending on the wine and spices you use to make. Perhaps the first recipe will be more harmonious in taste with fresh stewed white cabbage and the addition of champignons.

[Arka]

Arka,

Also look towards the kurma.

But I think it is necessary to extinguish.

[Tatyana]

Tatyana, I asked a question here yesterday, and then I found, yes, this recipe for biscuit and cookies on yolks. If you use it, you probably just need to bake a biscuit for me first, try a cake from it. Since I can't imagine yet what it tastes like and in consistency ... Thanks for the tip!



Yulia, Thank you so much!!! It's great when there are options! I used to think that this is my idea - tiramisu without eggs, in principle, is not feasible! But it turns out that everything can be thought of. But you have to try. I completely agree about starch.

I do not like it, and everyone is unanimous.
How to fix / add something / start up something else?

Nata, try to fry pies on curd dough. It is so tasty that the filling, if anything, will get lost among the variety of tastes. I would stew a lot of onions and add to the meat and potatoes can also be added. And the recipe for curd dough is on the site. My mother has been making such pies for many years, believe me, not a single person remained indifferent.