I am looking for a recipe on our forum

The husband brought from the state farm greenhouse forks of red cabbage, tell me what is better to make of it?

Sveta is a great recipe
Rotkraut suss - sauer - pickled red cabbage (MariV)

Girls, I have a non-standard request. I am looking for a recipe for such a silicone mold



I bought UAH 50 today for little money, I was very impressed by the non-standard baking form. The form is rather big, 33x17x5.5 cm, the volume is 2.3 liters. Of course, you can bake and not to the full height, but as much as necessary.
I would like to hear interesting ideas for baking and decoration. Just pour some dough and I understand it, but I want to show off and be creative. I'm waiting for the flight of fantasies!

Make a jellied fish pie ... !!!

Make a jellied fish pie ... !!!

What is it like?

[svetta]

svetta,
4 eggs
100gr mayonnaise
100g sour cream
flour (by eye .. the dough should be like sour cream) + baking powder along with flour.
Mix everything .. pour part of the dough into the mold ... top the potatoes in circles ... top the saury in their own juice, mash with a fork and add the chopped onion ... and pour the remaining dough again ...


instead of saury, you can fish fillet ...

[Helen3097]

Helen3097, I know this recipe, but personally I do not like the taste of this dough, some kind of taste is obtained.
I want something more interesting than this option.

I am looking for a recipe for such a silicone mold

but it seems to me it is cool to make a salad in it, then turn it over. or terrine. or fish casserole (pudding). well, and aspic of course. current is big!

[Helen3097]

Helen3097, I know this recipe, but personally I do not like the taste of this dough, some kind of taste is obtained.
I want something more interesting than this option.

but it seems to me it is cool to make a salad in it, then turn it over. or terrine. or fish casserole (pudding). well, and aspic of course. current is big!

By the way, a primitive herring under a fur coat will look much cooler.

[svetta]

svetta, here take a look.
Here another idea, it can be combined with sprats, shrimps, crabs, crayfish, ..., so that the topic works out.
AND more at Dopletik.
You can also fish pate by such principle, that is, replace chicken liver with cod liver or fish soufflé.
Well, and so on, translate any dish into a fish dish, and then translate it into a "formal" version, in the sense - a variant in the form.

Girls, I understand about salads, but HOW to turn them over on a dish without damage ??? The form is tremendous and deep, you can't make a salad to the very top. Therefore, I am thinking about baking, but you can easily turn it over and it will not break, like a salad.

[Olga]

Olga, tempting, but the size of the form stops ...

Here, damn it, I bought it on my head.

[Olga]

the shape, to make it easier to take out, can be greased with oil, and when turning over, lay in shape with baking paper, cut along the contour, then it is easier to turn over.
For jellied dishes it's even easier: for 3 sec. into hot water, and everything will jump out by itself.

Olga, tempting, but the size of the form stops ...

What is there? One tooth!

Girls, I understand about salads, but HOW to turn them over on a dish without damage ??? The form is tremendous and deep, you can't make a salad to the very top. Therefore, I am thinking about baking, but you can easily turn it over and it will not break, like a salad.

Well, yes ... and aspic? or jellied pie? choose a recipe for jellied dough (even in sweet pies, just without sugar), so that you like it. and forward. its own filling.
behold aspic
and so more
and so more
but about this terrine I can’t speak, sing current

[Olga]

Olga, I'll think. And yet I tend to lean more towards a single dense product such as a yeast dough pie with fish filling inside.
Soooo, I have an interesting idea, I'll think about it.

Tumanchik, exiled interesting, albeit nautical. Thank you, something is already looming ...

[svetta]

svetta, like a chicken coaster, but with fish you can make

[svetta]

svetta, and I propose to first pour in something like jelly-jellied (fish, let it cool down a little and there something like a paste. dish - and turn it over Form - Did you take it?
Oh, and they also make a "fur coat" with gelatin - maybe this idea will come in handy for you?
Now I want this!

[Tatyana]

Tatyana, yeah, and I can also cut carrots in the shape of fish into this jellied fish, and small carrots so straight into circles and you get a jellied fish with small fish and red caviar), you can add natural caviar

you can add natural caviar

Teasing again? I moved away from the sturgeon

[Scarlett]

Scarlett, Tan, your idea is super, I myself thought to fill it with something transparent first, so that when you turn it over, the silhouette of a fish turns out, and then fill it with something like a pate. Our thoughts converged!
The form there remained one more the same. NNNADA? I will send. But it is tremendous, mind you. I want to adapt it for dishes for orders, so I go through the options.
Liza, I'll think about carrot fish, interesting and beautiful. I won't even think about caviar, we have it at a price

oh, as I remember your sturgeon, uu, I'm not talking about black, but just about red

[only]

oh, when I remember your sturgeon uu yes, I'm not talking about black, but only about red

Are you kidding me, huh ???

So I suggested a replacement option

and small carrots are so straight in circles and you get a fish-aspic with small fish and red caviar)

[Liza]

Liza, well, our carrots fsio! We will even spawn caviar from carrots!

Well, on the forum, they have already spied caviar from orange juice, the horizons are expanding

[svetta]

svetta, I understand that I am very impudent, but how big? But I can smell it with my nose, sho I need it all in frame, regardless of size
Send

[Tan]

Tan, I signed the photo yesterday, honestly hefty. I measured the volume with water, up to the very top of 2.3 liters! count the kilogram !!!
Well, my sonnya will not go there, but tomorrow I’ll dangle a hog and pick her up. I don’t think sho someone is as smart as I can be found to buy it. But as I saw her yesterday, I was already shaking

Girls, if anyone needs a uniform, then there is a link to Ali ... The size is like Sveta's $ 4, but there is 29cm. then $ 3.

[Natalishka]

Natalishka, no, I'm not a walker on Ali. I do not know how and I do not want to study in order to preserve the remnants of the family budget
Svetochka, I will be very grateful to you Shaw those three liters Eat eat and don't blink. I used to be on Dopletins fish looked like that, transparent, remember someone? So at least a fish skeleton in the buit farm We will soon have several family holidays - eh blesnuuuuuuuu

Tan, tomorrow I will unsubscribe how I will buy.

... And yet I tend more towards a single dense product such as a yeast dough pie with a fish filling inside ...

Svetlana, what stops you? She paved the mold with yeast dough and well so that all the dimples of the mold were filled, the fish filling on top, also filling all the cavities of the mold with high quality, then covered the roof of the cake with the second layer. And do not forget the hole for the steam outlet. Further proofing, etc.
Cover the finished cake immediately with a cutting board and turn them over together. so the cake will be on the board, on which it will rest and cool. it is better, of course, to transfer it to the wire rack so as not to get wet from the hot steam.
The mold on the yeast dough will definitely remain!

[Tanya-Fanya]

Tanya-Fanya, that's exactly how I presented it as soon as I saw the form.And just today I persuaded my regular client to bake her such a fish pie in the office for a buffet table, I will bake on the 27th.

[Tanya-Fanya]

Tanya-Fanya, that's exactly how I presented it as soon as I saw the form. And just today I persuaded my regular client to bake her such a fish pie in the office for a buffet table, I will bake on the 27th.

Fine! You just need to think over the layers of the fish filling so that the moisture from the fish does not soak the very beauty - the top of the finished pie - when baking. Eh, notebook at home. It seems that we put rice in the first layer

[Tanya-Fanya]

Tanya-Fanya, I really want to know the recipe for your fish filling, I'll wait for the notebook. I make the filling so that the dough will not get wet.

I promise to find in the evening
Now I looked at your masterpiece fish pie with salmon. The mesh lid is great!
Did you mean this filling option?

your masterpiece fish pie

I just wanted to write that someone, and our Light does not need to be taught to bake pies, she is an unsurpassed master in this matter!

[Tanya-Fanya]

Tanya-Fanya, yes, something like this. Only now I am making pollock + mackerel, salmon is very expensive for me (((
dopleta, Larissa, you flatter me and don't blush! You sculpt such masterpieces yourself, I can't see this in every restaurant.

Light, and try to make bread proofing in your fish.
Then, when baking, of course, it will spread and round up a little, but the silhouette and a hint of the shape should remain. That's interesting to see. You bake bread (?), So you don't lose anything if you try it that way.

[Olya]

Olya, well, of course, there will be bread in the shape of a fish. I'll be in a fish pie in a week, which is basically the same process. I'll show you!

nope, it's different: bake in a mold, or just proofing, and then bake, having turned it over on a stone.

[Olga]

Olga, I don’t bake on stone, I don’t have that. And I do not bake bread very often, our consumption is small.

Svetta, here are my options for fish filling for yeast dough pie from my favorite cherished notebook:

1) with fresh cod:
- lightly sprinkle the bottom layer of dough with semolina (to insure against excessive moisture);
- a layer of pre-fried onions (rings);
- a layer of cod fillets in cubes (previously: squeeze, sprinkle with lemon juice to beat off the smell, and lightly fry in vegetable oil);
- salt, pepper, dill;
- onion again on top;
2) with red fish (pink salmon, salmon, sockeye salmon): for 500 g fillet 5-6 tablespoons of boiled rice and 1-2 eggs
- cut the fillet and lightly fry in vegetable oil, so that the fish turns slightly white;
combine fish + rice + salt, pepper, lemon seasoning for fish + dill + chopped eggs and combine it all with one tablespoon of softened butter.

Svetta, we are not discussing the filling with canned fish (if I understood correctly).
I would be very grateful for your version of pollock with mackerel. I agree that salmon fish have become "golden" ...

I want to put my tongue about the fish stuffing, fish (slightly fried) in the pie, fried onions and stewed cabbage (better if sauerkraut and fresh in half) are very tasty in the pie.

I got a bottle of raspberry balsamic vinegar. And what to do with it? Where to pour?

I got a bottle of raspberry balsamic vinegar. And what to do with it? Where to pour?

The first thing that came to mind was a rocket salad with duck breast or liver.

I got a bottle of raspberry balsamic vinegar. And what to do with it? Where to pour?

Pour in strips, a thin stream on the finished fish, boiled, steamed, or fried. And ready-made meat is possible. And it will be very tasty for pancakes
I don't like pouring into food when cooking, balsamic dissolves in the sauce, but when serving on the table - I really like it

[Rada-dms]

Rada-dms, Admin, Thank you! I will apply your ideas. It's just such a balsamic, light, transparent, for the first time with me. I have been using dark for a long time. It's very interesting what you like there.

Girls, I am looking for a recipe for a cake with a wonderful name "Baklava", which is served in Lviv's kavyarna. This dessert has nothing to do with baklava.
Ingredients: cream based on boiled g. milk, which added gr. nuts, raisins, I don't know what else. Cake without baking and flour. A tall cake is formed from this mass. In principle, everything is clear, but, probably, there is a recipe and cooking technology, I will be very happy.
Thank you!

Girls! Please advise how to cook more tasty duck legs.

[Mirabel]

Mirabel, Vika, or maybe "Ostashkovski"?
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=430387.0