I am looking for a recipe on our forum

[Elena]

Elena, But this will not work?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144248.20.html#bot

[Mom Tanya]

Mom Tanya, Natalishka,
Thanks for the links, but I just want a shortbread with grains of salt as in my grandmother's childhood :-) :-) :-) unfortunately I did not have time to find out her recipe. My recipe will definitely blur and the drawing will go away, I think maybe some of our craftswomen have a proven recipe :-)

Literally the other day stamped cookiesbut no salt. You can, of course, reduce sugar in any proven recipe and add coarse salt

shortbread with grains of salt

Helen, I do this spontaneously. I just have very coarse salt. if you pour it in without heating and dissolving in advance, it will always be grains

[Olga VB]

Olga VB,
Tasty link, thanks :-) you can try it!
Tumanchik,
Irisha, I realized, now we need a proven recipe for shortbread dough :-) just today the mood is kind of dead, I wanted something warm, from childhood, dear :-)

I never cooked Lagman, yesterday at the weekend fair I bought Noodles for Lagman made in Kazakhstan, looked at the recipes, like all the ingredients are there except for green radish, there is only daikon in the store, can you replace it or is it better without everything?

Daikon can replace black radish - an unsuitable product for an enty dish

Dear forum users!
Does anyone have a successful (proven) recipe for bread (focacci, ciabatta) with olive or olives paste? Share or maybe give a link? It makes no difference to me: for an oven or a bread machine.

Thank you in advance.

Daikon can replace black radish - an unsuitable product for an enty dish

Well, I didn't think about the black one, everywhere the green one is indicated, so let's try with the daikon, thanks!

Hello, night owls!
There are 400 g of baby blueberry curd (the consistency of thick sour cream), the term has expired, but it seems that I haven’t gotten into it yet. Where to stick it successfully? Not for the sake of the process, but for the result.
Moreover, it is desirable that in a CP or a multit it was possible to bake without any whipping in 3 bowls separately.
There are no eggs. There is sour cream 26%, cream 20%, a little butter, flour - of course. Although there were a little quail eggs lying around ...

Natka, can we like that? I do it in a cartoon, only it is necessary on paper, and pull the figs out

Curd cake (well, very quick) (alenka_volga)

Natasha, are you drinking a glass of sugar straight? I feel sick when I see such a quantity in a recipe. I like sugar not to clog the taste, if you understand what I mean ... Not everyone will support me in this. When it's sweet, then my receptors, once killed by long smoking (falling down, when was it ?!), hear nothing but sweetness.
And how much do you bake? Which program?

[Arka]

Arka,
Cupcakes "Universal" (no eggs) (Omela)


* And now the most important thing is versatility. You can use a variety of dairy products: thick sour cream, low-fat soft cottage cheese, cottage cheese dessert. The proportions and combinations can also be different. The main thing is to add milk to 250g.

[Vesta]

Vesta, you can cook without radish at all, and green is usually always on sale, look in another store, it tastes a little more spicy than daikon

I never cooked Lagman, yesterday at the weekend fair I bought Noodles for Lagman made in Kazakhstan, looked at the recipes, like all the ingredients are there except for green radish, there is only daikon in the store, can you replace it or is it better without everything?

Sveta, I often cook with daikon. I like that the smell of daikon is somewhat milder (at least, I come across this one) than that of green radish.

If you cut the radish and pour boiling water over it, the amber disappears.

Dear forum users!
Does anyone have a successful (proven) recipe for bread (focacci, ciabatta) with olive or olives paste? Share or maybe give a link? It makes no difference to me: for an oven or a bread machine.

Thank you in advance.

Look
Bread with olives (oven) (Idol32)



Bread with olives (R. Bertine) (Omela)

and green is usually always on sale, look in another store,

As luck would have it, when it’s not necessary, it will be everywhere, but you won’t find it properly.

I cook with daikon very often

I cooked it, it seems ok, but I don't know what the taste should be, I've never tried it

If you cut the radish and pour boiling water over it,

Is it black or green too?

Yesterday I also bought Bulgarian pepper, there were two types - one small light green, blondie, and the other dark green, large and it says sweet pepper, how sweet: girl_mad: after cleaning one of them, my hand burned until the night , it's good that I didn't put it in the lagman, otherwise everyone would refuse to eat

[Scarlett]

Scarlett, Scarlett, Scarlett, Scarlett, Scarlett,

Look
Bread with olives (oven) (Idol32)

Thank you so much. I will definitely try!
I wanted to add that, strictly speaking, not every olive paste can be called. tapenade. The fact is that the roots of the recipe are in French Provence, the name itself comes from the word 'tapin' or 'tapen' (xs, as it should be), which means capers in Provencal. Accordingly, capers are required. ingredient. Typically tapenada contains olives, capers, anchovies, garlic, olives. oil, black pepper. I also like to add basil or parsley greens and 2-3 pcs. sun-dried tomatoes or dried apricots.
But I have stale pasta without using olives. I bought it in the store. Greek products, homemade are not appreciated - salty, like poison. Here you need to dispose of.
Thanks a lot again.

Is it black or green too?

Green
I wrote about the black one, because they often try to replace the green radish.
We have practically no black exotic I can say

Yesterday I also bought Bulgarian pepper, there were two types - one small light green, blondie, and the other dark green, large and it says sweet pepper, how sweet: girl_mad: after cleaning one of them, my hand burned until the night , it's good that I didn't put it in the lagman, otherwise everyone would refuse to eat

I always taste peppers when I cook. If bitter and sweet peppers grow close to each other, then very often they are pollinated ...

Virgo, I suddenly decided that there are not many cereals in my diet (well, I am pasta). I bought barley and wheat groats. Perlotto recipes are dug in order, but how to cook wheat - no idea. I scrubbed the forum, found nothing either. Conceive the unreasonable

Irisha, I adore wheat grits in soup. Especially mushroom. If you cook it with porridge, then about the same as corn.

Thank you Irin! I'll know

[IvaNova]

IvaNova, the wheat is delicious as a side dish for meat dishes, just boil in Water with a little salt

[IvaNova]

IvaNova, in the hungry 90s, we often boiled wheat porridge in water, and on top of the finished one we abundantly spread homemade lecho. Let it stand a little and ... delicious!

[gala10]

gala10, well, you ... explained about the hungry years. And in well-fed times, it is delicious.

[Taia]

Taia, but the well-fed is full of other temptations. And then there was no particular choice.

Got it. That is, cook wheat like rice / buckwheat and use it as a side dish at your discretion.
Thank you!

[IvaNova]

IvaNova, Irina, I cook wheat like this.
Firstly, I try to buy Artek wheat groats, we like it better.
Secondly, before boiling, the cereals are well washed with hot water several times until the water becomes almost transparent.
Then I pour boiling water over the cereal at the rate of cereal: water = 1: 1.7-1.8, salt.After boiling, after a couple of minutes, I drain the water and pour in the same amount of boiling water as I drained. Next, cook the porridge over very low heat with a tightly closed lid until the water is almost completely evaporated. I wrap the pot of porridge for complete control.
With this method of cooking, wheat porridge turns out to be almost crumbly, airy, breathing.
If the wheat is not Artek, then the porridge will turn out to be semi-viscous.

[svetta]

Girls and barley without mucus how to cook? We don't like it with slime and that's it

svetta, and I will definitely try wheat!

[Lily]

barley without mucus how to cook

Lily, I soak the barley for 2-3 hours in kefir. Then I rinse well with water and boil as usual. There is no slime.

[gala10]

Galinka thanks

gala10, and then you use kefir?

[IvaNova]

IvaNova, Irina, my favorite dish of wheat groats is this: I fry finely chopped onions in vegetable oil, add dry groats and fry them a little with onions, salt, add boiling water (1: 1.5) and bring them to readiness over low heat. You can add greens at the end. It turns out crumbly and very tasty. The larger the groats, the tastier.

[Babushka]

Babushka, Tatyanaand I will try your way! Thank you!

I love wheat porridge and cook it like this in water (the recipe is given just below in this thread from Light)https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6220.0- very tasty, especially pour over the gravy with meat

and then you use kefir?

And kefir can then be added to the dough.

[svetta]

svetta, I did everything as you write, but why did it get stuck together, maybe it depends on the quality?

[Kokoschka]

Kokoschka, and did you take Artek or just small grayish-beige wheat groats?

[svetta]

svetta, no, I don't even know the company, not dear ...

[Kokoschka]

Kokoschka, Artek is a yellow croup and the size of crushed rice, well, almost. Do you have this?

But this cereal is ordinary wheat Poltava (we call it that), it is of a different color and smaller

I gave a recipe specifically for Artek cereals, from Poltava you get a viscous porridge.

Girls and barley without mucus how to cook? We don't like it with slime and that's it

Cook according to this recipe, very tasty and without mucus. You can cook in any multicooker, and just on the stove.

Roasted pearl barley porridge (Panasonic SR-TMH 18) (Admin)

I cook a garnish of almost any cereal, and sometimes macaros, like this: I fry the onion in vegetable oil until transparent, the same carrots, again until transparent, the same rinsed cereal, pour boiling water so that all the water is gone during cooking, and cook until readiness of cereals.
Moreover, of course, each cereal has its own rules of "washing". The same barley should be washed several times, and sometimes even soaked for 40 minutes.

[svetta]

svetta, yes I did from the usual
I really got out of the situation. I put out the onions and pumpkin and mixed with the porridge it turned out delicious

Girls thank you very much for your help!

Virgin, help!
Curd didn't work out. Hangs in a bag about one and a half liters, or a little less soft mass and does not want to drain the whey from it. Apparently the milk was greasy.
It's a shame to throw it away. What to do??? What kind of cheese?

[svetta]

Girls and barley without mucus how to cook? We don't like it with slime and that's it

svetta, and I will definitely try wheat!

Oh, don't scold me - I generally bring barley to a boil, then rinse it and use it further. In general, now I began to cook everything separately in soups, rice, barley, then add it when warming up. Except for millet and rolled oats. I also boil the vermicelli separately in each portion or add the already boiled one separately.

[I began to cook everything separately,]

Oh, don't scold me - I generally bring barley to a boil, then rinse it and use it further. In general, in soups now I began to cook everything separately, rice, pearl barley, then add it when warming up. Except for millet and rolled oats. I also boil the vermicelli separately in each portion or add the already boiled one separately.

I only do this, the soup is always transparent and there is no excessive thickness when infused.

[svetta]

svetta, I was looking for cereals today ...
We do not have such, a similar place is called Bulgur. Packing 450 gr price 90 rubles.

Olya is a good idea, we need to take it into service!

[OlgaGera]

OlgaGera, can leave overnight in a colander, so that the holes are larger, and in the bag they are probably very small, and the cottage cheese is probably not grains but pasty.

[Lily]

Lily, yeah, pasty and in a lavsan bag. It's been hanging for almost a day ... The second time is this. Unsubscribed milk ...