I am looking for a recipe on our forum

Guys, my "minced meat" from already stewed (for a long time) meat has a strongly pronounced aftertaste of wine, thyme, rosemary.
To interrupt this taste, which no one liked as a filling for pancakes or pies, I added a lot of browned onions - it did not help.
In chili, I think it will not work because of the taste. Neither tomato nor cinnamon will hide herbs. To make a stew out of this, I can't imagine how. Macaroshki, too, will not roll, not stewed meat taste. Unfortunately, neither stuffed cabbage nor other dishes with cabbage have taken root in our country, no one loved stewed cabbage.
Maybe I'll try the mushroom idea.
Suddenly someone else dawns, please write. I hid it in the freezer for now.

Suddenly someone else dawns, please write.

It is strange that no one offered to loosen the meat with rice, in my opinion, you get an excellent filling for stuffing peppers, and you can also mix it with mashed potatoes and add dumplings - additional cooking for such meat is only a plus.
Do you respect pizza? Freeze this mince and add a little to the rest of the pizza toppings.

I hid it in the freezer for now.

And rightly so, it will be used up on the sly.

It's strange that no one offered to loosen the meat with rice

Yes, yes, rice is good for delaying the excess taste, but I'd rather use it for fillings for pies - it will also dilute the taste of the dough. You can just stuff meat with rice and fried onions, and there are also wonderful pickle pies stuffed with boiled meat, fried onions and pickled cucumbers. I do not know if we have such on our forum, but you can read about them in Maxim Syrnikov's LiveJournal. 🔗

[Nata]

Nata, but if you just boil the meat and drain the water. And so several times, and then try the proposed options?

Maybe I'll try the mushroom idea.

if you haven't interrupted the onion, then you definitely won't find champignons in this taste ... except that buckwheat will dilute the taste of wine ... herbs are unlikely, just stew with gravy with flour ... and buckwheat for a side dish.

[Nata]

Nataand spaghetti bolognese? Just the taste of the herbs there should harmoniously blend into the bolognese sauce.

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.

Leah, if the eggs do not suit you precisely because of the incompatibility with them of one of the household members, then they can be successfully replaced with a flaxseed "egg" or a decoction of chickpeas.
The forum has both.
Good luck!

[Nata]

Nata, what if you try this recipe?

Barbecue and potato dumplings (Scarecrow)

[Nata]

strongly pronounced aftertaste of wine, thyme, rosemary

Nata, this particular combination, maybe you can "score" the taste of smoked paprika + tomato? No wonder they say that ketchup makes everything food.
In general, I would do this myself: I would divide the ground meat by about 100 grams and add it to the main meat in lasagne, casserole with meat, pancakes with meat, etc. as a seasoning! Straight little by little!
I really do not recommend doing it with mushrooms - rosemary will kill everything. I myself hate it, but in a mixture with thyme, especially so. And my husband loves, damn it. That is why I know that these two herbs are indestructible.
Once I managed to disguise such meat in béchamel sauce, but again, that meat (in the form of finely dispersed minced meat) for the entire volume of minced meat was no more than 25%.

[Arka]

Arka,

Suddenly someone else dawns, please write.

Try bolognese half and half and half with pure minced meat. The tomato will pull off the aromas. With macaroons and / or lasagne can be made.

[Olga]

Olga, yes, one of us can't have eggs. Of course, I heard about the flaxseed "egg" and used it, first of all, in gluten-free baked goods. And then in another one too. But I know about the chickpea broth, but I completely forgot !!! What kind of memory ??? Thank you for reminding me, I will definitely try to do something with him! Or rather, a cookie resembling a savoyard. But what if?

[liyashik]

liyashikMistletoe has a biscuit on aquafaba. Sugar. And I even tried to do it on stevioside. Then it did not work out very well, then it became normal to come out with xanthan. But for me, eggs just do not pose a danger, unlike sugar - it was just then that I often cooked chickpeas and it was interesting to experiment with aquafaba.

has a strongly pronounced aftertaste of wine, thyme, rosemary

I would sprinkle it with liquid smoke. And like cold meat.

No wonder they say that ketchup makes everything food.

not))) with soy sauce you can eat a towel))))

[Anna1957]

Anna1957,

mistletoe has a biscuit on aquafaba

Yes? I'll go take a look, thank you very much!

I'll go take a look

Vegetarian biscuit (Omela)

Good luck!

And like cold meat.

Lelka, it’s no longer meat!
It is already after the blender with a stretch on the "minced meat" pulls.

I myself hate it, but in a mixture with thyme, especially so.

Now I am in this club.
Here with lamb rosemary - just a song! And this whole bouquet with beef boa is rare.

In general, many thanks to everyone who sympathized and helped!
It is now clear that we will go with this "minced meat" for a little bit for many months ...
Then I'll tell you where I did the best.

[Nata]

Guys, my "minced meat" from already stewed (for a long time) meat has a strongly pronounced aftertaste of wine, thyme, rosemary.
To interrupt this taste, which no one liked as a filling for pancakes or pies, I added a lot of browned onions, but it did not help.

NataAs far as I remember, rosemary goes well with eggplant and zucchini, as an option for a softer taste, add eggplant to the filling for pies (preferably puff pastry and small sizes) or prepare stuffed zucchini by adding chopped tomatoes to the meat. With eggplant, you can make a Greek-style casserole by replacing the béchamel sauce with a tomato one and adding potato slices if desired, if sprinkled with cheese, it is best to choose varieties with a mild or neutral taste. Fresh cucumber salad, such as with a yogurt-based dressing, will further help soften the flavor of the rosemary. Basically, in addition to cooking game and lamb, this combination is chosen for cooking pork with honey sauce for glaze.

I think that such meat will be quite good for bolognese. To save time, I often make bolognese from ready-made meat. Stew it with mashed tomatoes, finely chopped celery and carrots, and do not add any other spices. Should help, I think.

Thank you girls! I will try.



I'm telling you. Today, having found a vegetable "marinade" for fish in the freezer, she stewed peppers in it, stuffed them with a mixture of rice cooked in steep beef broth, unsuccessful minced meat and a small amount of "marinade". The flight is normal. The marinade with its acetic acid interrupted the tartaric acid of the minced meat. The taste is good, only the consistency suffered - everything in the plate crumbled.
I will not repeat the peppers again, we are not special fans of stuffing. But there was an understanding of what can be disguised.
Thanks again to all of you for the ideas!
I'll try something else one of these days.

Good evening! I have a new fix idea, forgive me, friends !!! Once upon a time in Moscow, very tasty fruit pies were sold under the general name Limburgskiy fly. The most delicious was with cherries. And with an apple too. And the rest are also nothing. In fact, the yummy was unreal !!! I have a question, please. Nobody tried to reproduce the fly at home? For many years I have dreamed of trying it again, but it has not been in stores for a long time.

Now I looked in the internet - there are so many recipes for this pie. We must bake.Found a recipe with rhubarb, just in the freezer. As I understand it, this is yeast shortbread dough

Yes, there are recipes on the internet. Only which one is correct, that is the question. I ask if someone cooked and knows for sure that this is him, fly.

[liyashik]

liyashik, that's how they write
🔗

[svetta]

svetta, I read it, thanks. There the third photo is just him !!! Handsome). And the filling did not come out of it in any way. Obviously, yes, the berries and fruits were boiled with starch. Sometimes there was a "freebie" in which there were almost no cherries, one "jelly". Butter yeast dough. And what does shortbread yeast mean, I do not understand.

[liyashik]

liyashik, I cannot translate, this is a classic Dutch recipe 🔗

[liyashik]

Limburg fly

And my sister and I are nostalgic for him. liyashik, Leahif you find the one, please let me know. Our favorite was with apricot or peach ...

[svetta]

svetta, yes, this is it! Translate more. You are well done! So fast !!! Thanks a lot!



Svetlenki,, look, it's him, follow the link!
I will definitely try this recipe.

Translate more.

Limburg abrikozenvlaai with mesh

For 8-10 people
Cooking time: +/- 100 minutes

Print this recipe

with this recipe, you can independently Limburg abrikozenvlaai.


Ingredients:
Dough:
300 grams of flour
a pinch of salt
30 grams of fresh yeast
25 grams of butter
3 tablespoons olive oil
1.5 dl milk
3 tablespoons (basterd) sugar
1 egg yolk
breadcrumbs
Filling:
1 kg fresh apricots
lemon juice
60 grams of sugar
3 teaspoons potato starch
Garnish (of your choice):
50 g coarse sugar
Abrikozenvlaai
Limburg abrikozenvlaai with lattice

Piece abrikozenvlaai
piece abrikozenvlaai
Cooking method:
Dough:
Take the milk warm (not hot!) And dissolve the yeast in it for
Make salty at the bottom of a large bowl and sift the flour above
Make a well in the flour and add butter, sugar, butter and added egg yolk
Pour into yeast / milk mixture there
Knead everything until smooth, elastic and airy by hand or with a food processor / mixer with deeghaken
Knead the dough as well by hand on a floured surface. Stick to your hands, add a little flour. She's too tough, add some milk
Turn the dough for about half an hour in a warm, rising place, covered with a damp cloth
Apricot filling preparation:
(see below variations for dried apricot filling)
Place the apricots in a pot of boiling water with a little lemon juice
Take apricots to eat, after 10 minutes of cooking, peel them and let them drain and cool
Tie uitlekvocht with potato starch over the fire and add sugar
Cut in half and pitted apricots
Add apricots and leave for 30 minutes to tie
Form to fill:
Knead the dough after it is resurrected
Take two-thirds of the dough and roll it into a round piece of cloth from which the whole vlaaibodem can be (about 32 inches)
Lined up in a buttered mold with dough. Remove the dough to the bottom stretches on a rolling pin to roll over it
Prick the dough here and eat with a fork and sprinkle with a thin layer of bread crumbs over it
We spread the filling on the apricot dough
Roll the rest of the dough into a round piece as large as vlaaivorm
Place this fabric on the ruitvormduwer and roll it with a rolling pin towards the window to push out
Keep the edges of the dough moist, pattern the cake and press well on the edges to
(mode without ruitvormduwer: cut strips from the unfolded circle and make a mesh)
Moisten the top of the pie with a little water, and sprinkle on the pie with coarse sugar
Abrikozenvlaai baking:
Bake a pie in the middle of a preheated oven
Ovenstand: electric up to 200 ° C - hot air 180 ° C and oven stand 4-5
Baking time: 25 minutes
Place a bowl of water in the oven to prevent the crust from drying out
Check after 20 minutes and turn the pie if one side is blacker than the other
The pie is cooked when the filling and dough are brown and the dough is out of shape
Immediately remove the biscuit from the oven and from the mold and leave to cool on the wire shelf.
Variations:
With dried apricots:
Or 400 grams of dried apricots, at least 12 hours in half a liter of water with 2 tablespoons of sugar
Boil soaked dried apricots, then 10 to 15 minutes in the same water
Created to cool and bind liquids with 3 teaspoons of potato starch with water

I don’t know how much my computer translated correctly.

[Elena]

Elena, and my comp. now translated in google. Thank you! The same!

And what does shortbread yeast mean, I don’t understand.

This dough is very similar to the Chuchelkin pies with cabbage.
I now have just such a big pie with cottage cheese and also with a net on top
Very similar.

[Olga VB]

Olga VB, Olga, how to make a mesh beautifully? ... I'm all exhausted, she doesn't fit exactly on pies. Maybe show you a master class, huh? In the recipe for a pie with cottage cheese. Seriously, everything should be simple, well, this mesh will not work for me! Some kind of stumbling block.

[liyashik]

liyashik, Leah,

The video does not work? Photo video under the spoiler

[Svetlenki]

Svetlenki, Light, I have such a video, yes! But I can't transfer the grid to the cake evenly and beautifully! It turns out scary in the end. And I want it beautifully.

[Leah]

Leah, I have a cutter like this:

It would have been difficult without him.
And before I bought it, the cutbutla stripes like this, only I have a metal frame:

And she just laid them out on a pie by eye.

[Olga]

OlgaDo you use a rolling pin to transfer the grid onto the cake? Or with your hands? I will endure it for now, it stretches for me. And in general, everything is crooked

I can't smoothly and beautifully transfer the grid to the pie

I cut it on a thin flexible smooth board, well-dusted with flour, and then, as it were, gradually lower it over the cake from the edge, stretching it in parallel so that the windows are indicated.
If the excess is formed at the edges, then I cut it off with scissors.
It turns out something like this:

Not perfect either, but I don't bother
Curves, so be it! On the cut, this is practically not visible, but how it looks on a large, whole pie, no one except me knows

I make such a mesh on a sheet of parchment, stretch it beautifully and, together with the parchment, wind it on a rolling pin and transfer it to a pie and roll it out. It is necessary to wind it so that then the parchment is on top of the grid. Yes, experience is needed, but anything is possible. The dough should not be very soft, it should be rolled out thinly.

[Olga]

Olga, yes, this is almost ideal for me, what is in the picture! I’m completely crooked, as if I had never had any relationship with the dough, that's the catch! I will bake a fly, I will show it, although I will now try to repeat it after you!



svetta, so, one more option, thanks! I will try!

Limburg fly. The most delicious was with cherries.

Found a video with cherries

[Tatyana]

Tatyana, yes, yes, I also found it yesterday. I decided, if I will do it with cherries, then I will repeat the filling after it. But the dough is not the same, even externally. I'll take the dough recipe from a foreign site



By the way, on this site, the link to which yesterday svetta gave, there is also a recipe for cherry pie.

But the dough is not the same, even externally

This view is probably due to the use of the lattice. If you cut the strips with a roller or separately lay them and smear them on top with loose yolk or an egg, the appearance will be normal.
And the composition of the dough, I think, in the Soviet Union was exactly that, and they probably did it on margarine or condit / fat, they hardly used plum / butter, and certainly not olive oil, I did not see it in any Soviet recipe for dough for pies.
But if you want to be identical to that, but now there are more opportunities, you can knead it with olive.

Mom often baked such a cake, but it did not have a name.

And I didn’t eat such a pie. We have not sold. In general, we didn't sell much in the provinces.Sometimes the girls ask for something and say what it was during the Soviet Union, and I have not even heard such names.

Girls, help out!
From the freezer I pulled out young shoulder blades of peas and young green beans in a quantity of almost 2 kg. All with a parchment layer! Don't bite off!
It was my mother-in-law who seemed to have mixed up both cowpea and peas without parchment, grown to seeds, and gathered beans and peas into "beans" with young shoulder blades.
It’s a pity to throw out all my little flowers, but what can I think of with them? Hike, only vegetable broth?

[ang-kay]

The pie was not at the time of the union. And in the 2000s. There was a conflay company in Moscow, and it was selling these pies. Angela, ang-kay, this is a delicious cake!

Girls, help out!
From the freezer I pulled out young shoulder blades of peas and young green beans in a quantity of almost 2 kg. All with a parchment layer! Don't bite off!
It was my mother-in-law who seemed to have mixed up both cowpea and peas without parchment, grown to seeds, and gathered beans and peas into "beans" with young shoulder blades.
It’s a pity to throw out all my little flowers, but what can I think of with them? Hike, only vegetable broth?

I didn't go anywhere, I had to throw it away ((I also tried to cook soup, just spit ..

The pie was not at the time of the union

Aaa ... It's just that during the Soviet Union, such pies were sold in cooking, though they were called for a simpler, cherry pie, etc., so I thought this one was the same.
Leah, then good luck with your choice of test

this is a delicious cake!

No doubt. I have jam pie in my bins. Spicy. Tasty. You need to do it somehow. I haven't baked for a long time.

[win-tat]

win-tat, Tatiana, thank you. Angeladear, the filling is not jam, but rather your filling for pies. So you, if you want, can play it faster than me
There was just a thick, thick jelly and a bunch of berries) 🔗

[Leah]

Leah, I understood. I just remembered another cake.