I am looking for a recipe on our forum

[Anya]

Girls, can you do that?

Anya, I will say more, So need to !!!

And I honestly don't understand those who are afraid to eat raw mushrooms ...

And there are a lot of them, yes ...

Fresh, crispy, it's just some kind of holiday simply delicious!

And I honestly don't understand those who are afraid to eat raw mushrooms ...

I'm afraid . But since the mustache eat and live ... I will have to try too! I hope that I will also survive (or will be cured)

[only]

But since a mustache eat and live

10 years already for sure only raw and crunchy ...

Alive, which is what I wish for everyone !!!

[Crumb]

Crumband I was afraid. but how to prepare them before eating, how to cut them off? And probably it is necessary to wash, or not?

[Lilechka]

Lilechka, I either wash with a soft sponge or clean if the skin is well removed , according to the mood in general ...

And I only cut off the leg, literally a few millimeters, the place of the cut, and even then not always ...

[Crumb]

Crumb, I will definitely try everything!
Innochka, which ones are better not to buy for raw materials? There are also dark hats inside ...

Lilechka, first of all I pay attention to freshness ...

They become dark when they lie down for a while ...

I respect the little ones ...

Unfortunately, in my village they don't sell brown mushrooms, I want to try it for a long time, they say, the latter seem to have a brighter taste ...

Crochet, and I was afraid. but how to prepare them before eating, how to cut them off? And probably it is necessary to wash, or not?

Innochka, which ones are better not to buy for raw materials? There are also dark hats inside ...

Give us detailed instructions! Otherwise, we still doubt it!

[Rusalca]

Rusalca, exactly. exactly!

[Crumb]

Crumb, wow, from this I conclude that you can eat both dark and light!

Give us detailed instructions! Otherwise, we still doubt it!

And for me it's not for everybody. They eat raw pork ears, drink blood. And they say delicious. This is from the same opera.

They eat raw pork ears, drink blood. And they say delicious.

I will definitely not try this!

They eat raw pork ears,

I heard about blood, but about ears for the first time ...: girl-th: tin ...

And how they (those who eat) talk about it deliciously. Like, ears are cartilage. You chew, and they crunch. And the blood is so thick, warm, like tomato juice.

Tin

[Irish]

And how they (those who eat) talk about it deliciously. Like, ears are cartilage. You chew, and they crunch. And the blood is so thick, warm, like tomato juice.

Irish, we usually have those who are directly engaged in chopping hogs are engaged in this If a big amateur - half-eats (already dirty, really) If what - I don't eat this

If what - I don't eat this

well, we don’t know, we don’t know ... who was missing the ears ???
girls I have a good recipe for pickled champignons - homemade appetizer. but not seaming, but just a snack on the table. do you need?

[Tumanchik]

Tumanchik, Irisha, are you asking?
We got it all!

[Tumanchik]

Tumanchik, what is really there ... come on of course. All of your recipes are delicious.

This is what I decided to ask ... every time I visit St. Petersburg, I buy sour cream cakes in the bread department, packed in a bag of six pieces. I would like to bake such at home ... Nobody knows the recipe, by any chance? I like the dough and the fact that they are so flat

Maybe these? https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13860.0

okay. I'll dig - somewhere in the old records. by the way has not cooked for a long time.

[Tumanchik]

Tumanchik, let's all come in handy !!!

[Scarlett]

Scarlett,
Tanya, I have a recipe for Champignons in Korean in my notebook. Interested in?

Nelchik, please forgive me, I didn’t notice your post right away - write of course - I’ll go to the action again, the Venezuelans are already resting in the fridge

Maybe these?

Thank you, alas ... I've already seen these. not that...

[Tumanchik]

girls I have a good recipe for pickled champignons - homemade appetizer. but not seaming, but just a snack on the table. do you need?

Tumanchikare you still inquiring? Spread it out soon! We ALL need it!

[Champignons in Korean]

I didn't notice your post right away - write of course

Oh, Tan, and I wrote and forgot. Just looked
I will write here, I will not open the topic. Maybe we have a similar recipe, there is no time to look. Yes, and there are no photos, and so far they are not expected. I have not been on the action for good champignons for a long time. And in general, I almost stopped taking these mushrooms, at this price I'd better take a piece of meat.

Champignons in Korean
Champignons - 300 gr (boil in salted water and drain the liquid)
Prepare the marinade:
ground coriander - 1 / 4h. l
garlic - 3 cloves
soy sauce - 1 tbsp l
oil pods. - 1 glass (I'm less lila)
vinegar (apple cider) - 3 tbsp. l
lavrushka -2 leaves
cumin -1/2 tbsp. l
hot red pepper -pcs
dill parsley - bunch
sesame seeds - 10 gr (overcook in a pan until golden brown)
Mix everything, add the cooled mushrooms and cool for 12 hours.

Pickled oyster mushrooms (Admin)




Salad "mushrooms marinated with vegetables" (Admin)

I am looking for a recipe for gooseberry jam so that the berries are in syrup .. can anyone advise a proven

I roll it up according to the five-minute principle, the berries never burst, and the syrup .. it's just a holiday of some kind, when especially for ice cream

[Tina]

I never cooked gooseberries, but I cook everything else for 3 days, that is, I fall asleep with sugar overnight, and then I bring it to a boil, leave it to cool, and so on three times ... I would not want to miss, this berry is expensive Tina, and what proportions - berry-sugar

[GuGu]

GuGu, and here this is have you seen?

Tina, and what proportions are berry-sugar

1 to 1, and from kiwi as well, only need to cook longer

[gala10]

gala10, Thank you!!! I went to read the topic ...
P.S. Yes, there is nothing to read .. I will cook syrup, pour berries for them and cook in three passes, as I usually do .. But if someone tells me the exact recipe, I will be very, very grateful

I would not like to miss, this berry is expensive

don't worry, you won't miss We have our own huge bush, everyone on the excursion goes to see it Gooseberries as soon as they closed them - I don't really like whole berries in jam, but as sauces for sweet dishes, I liked the five-minute

[Natasha]

I am looking for a gooseberry jam recipe so that the berries are in syrup

Natasha, to get the result you specified, I would cook by the method of multiple cooking unambiguously !!!

Believe me, it's worth it !!!

Here at least for example ...

[Crumb]

Crumb,

[Natasha]

Natasha, to get the result you specified, I would cook by the method of multiple cooking unambiguously !!!

Believe me, it's worth it !!!

Here at least for example ...

absolutely right! I completely agree with Krosh. And if the gooseberry is red, then you get ... cherry jam!

Spread it out soon!

Mist, let's all come in handy !!!

Mist, what's really there ... come on of course.

We are all naughty

The girls found the magazine. Tanyushins Romins "pickled champignons" are practically the same. I confirm - very tasty!

I buy sour cream cakes in the bread department, packed in a bag of six pieces. I would like to bake such at home ... Nobody knows the recipe, by any chance? I like the dough and the fact that they are so flat

you mean these
🔗
these are similar in appearance, but the composition is not the same
(I can't insert the link, I found it on the edimdom website)

Combine sour cream, eggs, salt, powdered sugar, baking powder and butter. Sift flour, mix ingredients. Knead the dough quickly, adding flour if necessary. You should get an elastic and rather cool mass, which, however, rolls out quite easily. Roll out the dough with a thickness of 0.5-1 cm (it can be thinner), cut out circles with a diameter of 7-10 cm, if necessary, sprinkle the surface of the blanks with a small amount of flour - they should not stick. Use a fork to make many punctures on the entire surface of the cakes. Bake in a dry frying pan, golden brown (on each side for about 3-5 minutes (and generally before baking), I alternated strong and moderate heat + sometimes covered with a lid). Probably, you can bake in the oven :) I recommend covering the finished cakes for a while with a towel (maybe slightly moistened), and store them under it so that they do not get chapped.

Virgin, poke me, how to make jam from red currant (well, or confiture is properly called)?
I was looking for, looking for, - I find: or currants, but in a mix with something else; or if the jams are from other berries.
Well, I never had to do it, but here I was flooded - there is both desire and currants.
A neighbor here advised something, well, I tried to make three jars, but it seemed to me very sweet (the ratio of juice to sugar is more than one to one and a half, clogs the taste of currants), not very impressed, I want a little characteristic sourness. There is no time to do experiments, and currants, so to speak, are not cheap now ...
Maybe there are aces on currant jams? I would like some proven classics, but it is desirable to have less "dancing with tambourines"!
...

Once upon a time, well, a very long time ago, I ate imported red currant, very tasty. And after that I wanted to cook one like this. Then there was no Internet yet, and there were no computers (really it was), I found a recipe in some magazine, cooked it. It didn’t come out so tasty anyway. Inus, why am I, I don’t remember the recipe, it’s so - thinking out loud

[Inusya]

Inusya, I have never heard of red currant jam. I always make jelly according to an old and very rough recipe. It is good because you will regulate the amount of sugar yourself.
And it is done like this: all the currants with a small amount of water are cooked so that it is easy to wipe it through a colander-sieve. And then ... We measure the amount of the resulting juice with some cups or glasses. And we put in it the same amount of sugar. But lately I have been taking less, stirring sugar in warm juice and trying how much sourness I like (or banally, how much sugar I have at the moment, so as not to run to the store).
Bring the juice with sugar to a boil, stirring, cook for another three minutes so that everything dissolves. Pour into clean jars, close the lids and turn over until cool.
Jellification is always great, on the second or third day it is already completely ready-made marmalade.
The day before yesterday I opened a can of the year before last - it keeps its shape perfectly ... Although it almost does not hold it. There is left on the bottom.

We cook fruit juice from the pomace, which is also great in this weather. We cool, we rejoice

Duck to grind the berry and set aside the cake and boil the juice with the pulp?

[Lud, Irusik]

Lud, Irusik, - girls, I love you !!!
Irus, this is exactly what I need!
He has many names, I called him jam, but I don't mind jelly or marmalade - in principle, it looks like that!
That's how I did it. I boiled the berries, rubbed them, but they probably advised me too much sugar, it turned out well, Very cloying. Therefore, I decided that I had not taken into account something.
Now I realized that the principle of my actions is the same, but with sugar, I will reduce it.
And I was also embarrassed that they told me to store it ONLY in the refrigerator (and I need to roll it into the cellar). You calmed me down!
And by the way, that time I cooked compote from pomace, it turned out how delicious!
Thank you! (So ​​I’m not completely lost to sociality yet!)

Duck to grind the berry and set aside the cake and boil the juice with the pulp?

Ir, well, yes, I just tore the berries from the tails, and into the pan, they boiled, I rubbed them on a sieve (pumped the bituha) and then sugar there ... By the way, from the bottom of the sieve I was constantly scraping pulp into the pan, there is a lot of it it turns out thick as porridge.

[Inusya]

Inusya, I generally have banks in the room by the balcony. It's not that cold there. One hundred poods will stand in the cellar! The main thing is that the jars are clean and pour boiling water, the lids are hot.

[Inusya]

Inusya, just yesterday I cooked from red curls. I like Ikra,, I boil the berries first (only I don't add water), then I wipe them, and then I boil the resulting jelly with sugar to taste - as far as I remember (the recipe is a hundred years old for lunch), the sugar consumption is 1: 1.5 in glasses, but this is too much even for me, although I love the jam is very sweet. It's just that for me, a slightly sweet jam resembles the half-starved 90s, when they rolled everything in a row, but so that there was less sugar to save money
I put the vaoenie in dishwasher jars and close with steaming lids. Stands in the closet. If stored in a cellar, you can close it with ordinary lids, but I don't risk it.
By the way, the jelly turns out to be slightly pink from the white porches, so I usually add a little black for the color

Thank you girls for your help!

Delicious transparent red currant jelly - squeeze out the juice (I use a juicer for speed) and add sugar, then periodically stir until the sugar is completely dissolved and pour into jars. The most delicious transparent and bright red jelly turns out

Inus, I cooked according to this recipe. I like it.
🔗

And I cook jelly from red currants like this: I boil so that the currants let the juice out, rub through a sieve, weigh the resulting juice and add sugar and Dr. Oetker Jellix proportionally. 5 minutes and you get a very tasty jelly. It can be stored for several years!