I am looking for a recipe on our forum

Toka secret

: secret: good luck!

[Ir]

Ir, Well I said that there are handicrafts all the time. From good products, everyone will cook "nyaka", but you try, feed your family, when the mouse hangs itself in the refrigerator?

[tumanofaaaa]

tumanofaaaa, I always make in such proportions - for 500 grams of milk - 5 tablespoons of semolina with a slide. Cook a very thick porridge. At the end of cooking, add 1-1.5 cups of sugar. Dissolve in hot porridge, cool. Lemon - remove part of the zest with a fine grater (if you want to feel the zest in the cream), grind the rest of the lemon in a blender, add to the cooled porridge. 300 g of butter at room temperature (for a thick cream) - usually I reduce and beat 200-250 g and gradually add porridge.

[tumanofaaaa]

tumanofaaaa, I always make in such proportions - for 500 grams of milk - 5 tablespoons of semolina with a slide. Cook a very thick porridge. At the end of cooking, add 1-1.5 cups of sugar. Dissolve in hot porridge, cool. Lemon - remove part of the zest with a fine grater (if you want to feel the zest in the cream), grind the rest of the lemon in a blender, add to the cooled porridge. 300 g of butter at room temperature (for a thick cream) - usually I reduce and beat 200-250 g and gradually add porridge.

Oh thank you. And do not tell me if without citrus fruits at all and 180 grams of oil?

I like it with lemon, it completely removes any aftertaste of porridge - even the most fastidious will not understand that it is there, but probably it is possible without lemon - there will be just a sweet cream. Sugar is probably better then put 1.5 cups. If the butter is good and the porridge is thick, maybe this amount will be enough. I don’t think it will be a fondant cake and should keep a clear shape, so it will probably work out. There will be a more gentle option, the relief will not hold, but it will probably turn out airy.

[Rarerka]

Rarerka, vedmacck, Natalishka, m0use, thanks a lot girls! I also have zero in creams. Will it not be a soufflé?

For me, soufflé is a cream with gelatin, which is cut with a knife, like bird's milk. This cream is not like that.

For me, soufflé is a cream with gelatin, which is cut with a knife, like bird's milk. This cream is not like that.

went to create

[Ira,]

Oh thank you. And do not tell me if without citrus fruits at all and 180 grams of oil?

Ira, I add coconut flakes to the cream on semolina. We really like it.

[Ira,]

Ira, I add coconut flakes to the cream on semolina. We really like it.

yes there is nothing - neither shavings nor citrus

Irisha, I add vanilla sugar to such a cream, or a pinch of vanillin, there are still liquid flavors, but they are not ice to me :-) :-)

Wow! I have never heard of it, let alone tried the cream for the semolina cake !!!!!
I will remember. .. when we can and will bungle ...

I was going to make a lazy achma, specially for this I held a small sausage of Adyghe cheese.
But I went to the store, and there was no lavash
What can you cook? nothing comes to mind
There is - packaging of puff pastry, Adyghe cheese, well, eggs, a little kefir. No, the mood takes a long time
Can someone tell me what not a messy recipe?

[Nelya]

Nelya, I'm making a puff pastry pie with Adyghe cheese. I roll out the dough thinner, rub the cheese on a coarse grater. If there are herbs (dill, parsley), finely chop and add to the cheese. I add 1 raw egg. I stir. I spread the filling on a thin layer of dough, cover it with a second layer. I pinch the edges. I pierce the top layer with a fork in several places. Bake for 45 minutes. at 180 degrees. All! I wrote longer than to do.

[nila]

nila, well, make a lazy achma from puff pastry. roll it out thinner, and the rest is according to the recipe! Frankly, I often cook for my own, especially in the summer, such achma. And it is from the puff (only fresh) dough. As for our taste, it tastes better than from lavash.

[Irina]

Irina, yes, for my taste, too, puff pastry is much tastier.

Girls, I bought a pizza form at Epicenter, a big round one with holes at the bottom.
I want to make pizza, but to make the cake thinner and simpler.
Is there something simple, unspoiled, to bake often? And most importantly, quickly ...
I love uncomfortable pizza cakes, thin, so that just one hint ... what to put the filling on ...
Is it possible to make unleavened dough at all?
Can you tell me the link. Otherwise, I'm stupid to experiment, I love the proven method ...

I love uncomfortable pizza cakes, thin, so just one hint ... what to put the filling on ...
Is it possible to make unleavened dough at all?

Inna have you seen the recipe for biscuits from Vernisazhik ???
the virgins on it only make pizza harp

right here ..
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=403190.0
ask Mikhaska .. she has already baked pizzas ...

[Inna]

Inna,
Pizza dough (slow) (Margit)


Can be made in advance and frozen.
By the way, you need to unsubscribe in that topic.

Zhen, thanks, I'm driving right now ...

Tanya, in appearance, looks like what I imagine ... went to teach ...

Nelya, Adjarian khachapuri!

Is it possible to make unleavened dough at all?

I do this, but I don't have a photo(https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391492.0

I like it with lemon, it completely removes any aftertaste of porridge - even the most fastidious will not understand that it is there, but probably it is possible without lemon - there will be just a sweet cream. Sugar is probably better then put 1.5 cups. If the butter is good and the porridge is thick, maybe this amount will be enough. I don’t think it will be a fondant cake and should keep a clear shape, so it will probably work out. There will be a more gentle option, the relief will not hold, but it will probably turn out airy.

Awesome cream came out + awesome Nevsky pie = I'm baking a second today !!!! Thank you very much for the cream recipe!

Oh, and I asked about him in the subject of Nevsky!

Oh, and I asked about him in the subject of Nevsky!

in our case, it is better to do it !!!

Dear girls, recently somewhere I read a recipe in which jelly was used (which is powder in packs), today I bought as many as 2 packs, I got into the bookmarks, I did not find it. I don’t even remember approximately what it was - shish kebab, azu, or baked goods, in short, sclerosis, tell me pliz

Dear girls, recently somewhere I read a recipe in which jelly was used (which is powder in packs), today I bought as many as 2 packs, I got into the bookmarks, I did not find it. I don’t even remember approximately what it was - shish kebab, azu, or baked goods, in short, sclerosis, tell me pliz

it was the pie in my recipes look. I cannot copy the link.

[selenа]

selenа-Hope, not this topic
Jelly pie (cake) with fruit filling and cream (tumanofaaaa)

?

[selenа]

selenа-Hope, not this topic
Jelly pie (cake) with fruit filling and cream (tumanofaaaa)

?

thanks for the help.

[Irina]

Irina, we sent messages at the same time.
glad to help

[Irina]

Irina, we sent messages at the same time.
glad to help

[tumanofaaaa]

tumanofaaaa, OlgaGerathank you my dears

[selenа,]

Dear girls, recently somewhere I read a recipe in which jelly was used (which is powder in packs), today I bought as many as 2 packs, I got into the bookmarks, I did not find it. I don’t even remember approximately what it was - shish kebab, azu, or baked goods, in short, sclerosis, tell me pliz

selenа, Nadezhda, on our forum there is still a recipe for a biscuit cake on jelly from Cilia:
Cake "Light"

Tell me the recipe for pie filling, sweet and not sweet. I learned how to make yeast dough, I am not friends with the filling.

[nikitos]

nikitos, in the left column, click "Baking". There these fillings ...

[cabbage]

Tell me the recipe for pie filling, sweet and not sweet. I learned how to make yeast dough, I am not friends with the filling.

I can offer you such cabbage cabbage
if there are frozen berries, you will not find it tastier: sprinkle the berries with sugar and boil slightly (you don't even need to defrost them). when it boils and the juice stands out, add a little starch until it thickens (when it cools down even thicker).

Tell me the recipe for pie filling, sweet and not sweet.

Everybody loves the filling in my pies and pancakes like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402352.0

[Minced meat (fillings) for pies, pies, kulebyak:]

Tell me the recipe for pie filling, sweet and not sweet. I learned how to make yeast dough, I'm not friends with the filling.

Minced meat (fillings) for pies, pies, kulebyak:
🔗

I have persimmon on the balcony lost and even slightly wrinkled, but not spoiled.
What should I do with her?
I just don't feel like eating, the skin is sooo unpresentable

Natasha, I'm making a cocktail with an immersion blender with the addition of cold milk and a banana. You can do without a banana. I don't even add sweet. It turns out delicious

And try it first! According to a family legend, my parents ate the most delicious persimmon when my mother-in-law (my grandmother) remembered somewhere in March about the persimmon that had been stuck for the New Year. They say there were two kilograms. And also scary to look at

I only love this persimmon, I would devoured ate without hesitation !!!

We also have persimmon ice cream on our website. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310153.0 they say delicious

And there is also a recipe cupcakes with persimmon.

What should I do with her?

This is very tasty!


Persimmon jelly "Food of the Gods". (dopleta)

What should I do with her?

My mother, give it to me! I will eat! Apparently she is in very good condition! My mom buys persimmons in the freezer. And then it defrosts one at a time and ... mmmmm

So it is not frozen, it lay on my closed balcony and almost started to wither. The color of the skin, you cannot convey, - you will understand gray-brown-fig. I wanted to put it in a bucket, then let me, I think, I'll cut it open and see what's inside. And she is alive inside. The current is awesome! ..

So it is not frozen, it lay on my closed balcony and almost started to wither. The color of the skin, you cannot convey, - you will understand gray-brown-fig. I wanted to put it in a bucket, then let me, I think, I'll cut it open and see what's inside. And she is alive inside. The current is awesome! ..

Well, you are tundra !!!! She's almost become a dried fruit! Well this is a storehouse of usefulness !!!! A long time ago they brought dried persimmon from Tuapse. Like an apricot. Straight with leaves. I fed the elder - he had low hemoglobin. Read !!!
Dried persimmon - a substitute for sweets

But few people know that dried persimmon can be stored much longer fresh and has a more refined taste and aroma, and all the beneficial properties of persimmon are enhanced in proportion to the coefficient of shrinkage - that is, many times! Dried persimmons contain:
- up to 25% sucrose and glucose,
- provitamin A,
- Apple acid,
- lemon acid,
- vitamin C,
- vitamin P,
- iron,
- calcium,
- copper,
- manganese
- potassium.

That is why dried or dried persimmons are indispensable in the treatment and prevention of cardiovascular diseases.
What is the use of dried persimmon? Read on and be amazed!

Due to the presence of iron, dried persimmon is necessary in the treatment of anemia, it is also used to regulate magnesium-sodium metabolism, which improves kidney function. The color of dried persimmon indicates that it contains a high percentage of beta-carotene, which is a very strong antioxidant, its benefits are to slow down the aging of the skin and other organs and systems by fighting free radicals, which are known to destroy cell structure. It should be noted that there is more of it in dried persimmon than in pumpkin, tomatoes and bell peppers. Persimmons are very useful for indigestion and other ailments associated with the digestive system. Pectin, which is part of it, gives the persimmon astringent properties and is responsible for the normal functioning of the gastrointestinal tract. Let's see what vitamins are included in the composition of the temple and what properties they have: vitamins P and C support the elasticity of blood vessels, and vitamin A protects against cancer.Science has proven that people who eat a lot of vegetables and fruits containing beta-carotene are significantly less at risk of lung cancer, which by the way should be taken into account by smokers who cannot or do not want to fight their habit. Another bad habit for which dried persimmon can help is workaholism, by the way, almost every second person can boast of such a diagnosis today, dried persimmon has a beneficial effect on the nervous system and increases efficiency. Persimmon pulp is the worst enemy of E. coli and hay bacillus, as well as Staphylococcus aureus. In addition, another interesting property of persimmon is the diuretic effect that it has on humans. For cardiology, this is a truly medicinal property. Your kidneys will be very grateful if, after you have eaten persimmons, you drink 100 grams of warm milk.

And her color is really amazing - gray with a slight touch even !!! Crimean girls, Krasnodar Territory - I know for sure you have one! Tell this crown! HER is dried whole by a specialist, tied in bunches. And don't think about cooking it - only raw.