Cirre
Quote: mamusi

Girls! Happy New Year to everyone !!!
I just remembered one cake today ... I don't know the name! I don't know the recipe!
I was treated to 2 years ago ... There was, in my opinion, a biscuit ... But the cream was definitely made of cottage cheese and with prunes! (Or was the cottage cheese in the dough itself ???)))
It was divine! I really want to cook one! Maybe someone knows and can help with the recipe?

Rita, maybe this one will do

🔗

or this


Sour cream-curd cream "Mix" (Tanya650tta)
mamusi
CirreThank you Checkmark! Look! Like it already!))))
Waist
Hello everybody!

I started mastering WITHOUT cakes Today I collected "Kievsky" (failed, and now I won't tell anyone what it should have been until I bake a good one) I will bake some more.
The "Flight" cake is in line. And today I remembered that when we lived in Krasnoyarsk, my sister and I had our favorite Chaika cake.
I would like to learn how to bake it too, but after looking for a recipe in the internet, I could not find it. Maybe someone will tell you the recipe, and even better if there is a GOST
Waist
No one knows
Well ... well, maybe someone ... someday will meet - please let me know, I really want to
Cirre
Waist Natalya, maybe you can pick up something here
🔗
🔗

and here they give a link to the seagull cake 🔗
Waist
Galina, Thank you!

The third link contains references to the Chaika hotel, the Chaika restaurant, the Chaika confectionery and nothing about the cake. But there all the GOSTs are linked to Chadeykoy... I'll go to her, maybe I'll get lucky
Cirre
Quote: Waist

Galina, Thank you!

The third link contains references to the Chaika hotel, the Chaika restaurant, the Chaika confectionery and nothing about the cake. But there all the GOSTs are linked to Chadeykoy... I'll go to her, maybe I'll get lucky

Cirre
🔗 the site of the Chaika confectionery, can ask them whether they make such a cake or not
Waist
Galina, I tried to find them by e-mail. It is there, but inactive, and when I send a letter, I receive a report about the impossibility of delivery. Thanks anyway!
I found yesterday similarity, there is a picture on the Internet, and the cake is called "Seagull", but the link does not open, it gives an error.
In general, it is very strange, with the current abundance of information, there is nothing about your favorite cake. I already think, maybe it was made only in Krasnoyarsk?
Everything went to Chadeika

PS: I'll talk to my sister today. There are enough meringue cake recipes, but they are all different. As a last resort, we will try to wink / repeat ourselves, from the memory of my sister, she was then more adult
Rada-dms
Waist, and in this cake, cranberries were not present in the cream?
Waist
No, I'm glad ... in my opinion

The meringue was very light, dry, or very slightly lingering, without nuts.
I don’t even remember exactly if there was one or 2 cakes
The cream was also light, not too greasy.
The cake itself was decorated with only this cream, all almost white.

I wanted to give my sister a "complete" surprise, but I have to ask her
Rarerka
Natasha, and on this the cake doesn't look like?
The description seemed similar to me. I love this cake
Waist
Ludmila, I don’t remember that there was a fruit soufflé in the "Seagull". Not that. Thank you, Lud!

I wrote to Chadeika, now we are going to visit my sister, I will outline her memories
Waist
And our search forum only gives out:

"... drank gull..."
"... drink seagull... "



Rarerka
Well, pralna, THIS is closer to us
Leka_s
Natalia, in "Otzovik" there is a photo and a review about the Chaika cake, though Ufa, but we can seem to help
🔗* z * o * vik.com / review_2638859.html
Merri
Natalia, for example, I have never met such a cake. Maybe this is really only in Krasnoyarsk in some pastry shop?
Leka_s
Natalia, have you seen this recipe? Cake "Meringue - Nothing to Do"
Rarerka
"Otzovik" is not inserted or copied
Leka_s
Fixed link, when pasting link * remove
Waist
Quote: Leka_s

Natalia, in "Otzovik" there is a photo and a review about the Chaika cake, though Ufa, but we can seem to help
🔗* z * o * vik.com / review_2638859.html
Alena, thank you! It seems that only in childhood the cream was just white, without cocoa Thanks for the link to the intra-forum cake too!
Quote: Merri
Maybe this is really only in Krasnoyarsk in some pastry shop?
I already thought so too, but Alena found the Ufa link

Yesterday I talked to my sister, she remembers that cake as well as I do - vaguely
She just returned from vacation, was in our city (Krasnoyarsk 26 / Zheleznogorsk), wanted to eat that city ice cream, but no longer - they do not produce, and there is nowhere to buy "Chaika". I didn't think to ask about the cake recipe, she would ask in a group on classmates.

Girls, thank you all! There will be an exact recipe - I will. And while my thoughts are spinning, there are many variations of bezeshny and the manufacturing technology is different, so I actually clung to the exact recipe
Arka
Virgo, did anyone make squid in batter? .. so that the batter does not fall off
P.S. I dry the squids
Cirre
Quote: Arka

Virgo, did anyone make squid in batter? .. so that the batter does not fall off
P.S. I dry the squids
Squid in batter based on carbonated mineral water
Ingredients:
- 0.5-0.7 kg of squid rings
- three tablespoons of lemon
- three cloves of garlic
- to taste spices for seafood
- one chicken egg
- 150 gr. high-grade flour
- 150 gr. water (mineral)

Cooking method:
1. Defrost squid rings, rinse in cool water. Then we marinate them for half an hour. Components for the marinade: lemon, crushed garlic with a garlic press, the rest of the seasonings are varied at our discretion.
2. Prepare the batter: mix the egg with 70 grams of strongly chilled mineral water. Add spices. Shake everything with a fork. Next, add flour. Stir the mixture thoroughly so that no lumps remain. At the end, pour in the remaining amount of mineral water and mix again.
3. Drain the marinade, dry the rings by placing them on a paper towel. Then put the rings in batter and mix thoroughly.
4. In a deep, thick-bottomed frying pan, heat a sufficient amount of oil and quickly spread the squid on the bottom with a tablespoon, trying to prevent the dough from leaking. Fry the rings over high heat for about two minutes on each side until a delicious golden brown crust. Squids in batter are ready.
Squid in kefir-based batter
Ingredients:
- squid carcasses
- one glass of flour
- one egg
- one glass of kefir
- seasonings
- greens
- half a tea l. soda slaked in lemon juice
Cooking method:
1. Defrost carcasses at room temperature, rinse, clean from film, chitinous layer and viscera. We put the meat in boiling water and cook for about two minutes, no more. We take out, cool and cut into rings, pieces or strips.
2. Prepare the batter by mixing kefir, flour, spices, chopped greens, an egg and slaked soda. Moisten the cooled and dried pieces of squid and fry in deep fat. You can also use a skillet by pouring in a thick layer of vegetable oil and heating it until it cracks.
Recipe 3: Squid in batter based on light beer

Batter based on light beer.
Ingredients:
- 1 kg fresh squid
- three tablespoons l. flour
- 100 ml of light beer
- to taste salt, spices, pepper
- oil for frying
Cooking method:
1. Gut the squid, clean it from the film, wash the carcasses, boil them for 1.5 minutes. Next, cut into rings and dry, laying out on a paper towel.
2. Let's make a batter. To do this, mix flour, beer and all the seasonings, you can add chopped herbs and garlic. Dip the rings into the batter, and then fry in a hot pan until golden brown.

Universal sauce for squid in batter
Ingredients:
- three tablespoons l. mayonnaise
- two teaspoons of chili sauce
- three lemon rings
Cooking method:
This sauce is made very easily. Peel the lemon circles, chop them finely. Next, mix with mayonnaise and chili sauce. The universal aromatic sauce for squid in batter is ready! Bon appetit, everyone!
Arka
Nothing opened
Can't you give a CHECKED option here?
Tumanchik
Quote: Arka

Nothing opened
Can't you give a CHECKED option here?
Natasha, come to me in the sly chops. there is a recipe for batter. if you do it according to the recipe (just adjust the thickness), it will stick tightly!
I'm waiting for your call!
Arka
Girls, thanks! The secret has been solved! Squid should be semi-cooked because the batter lags behind when raw squid shrinks from heat treatment. Kisses to all
eye
Quote: Arka

Girls, thanks! The secret has been solved! Squid should be semi-cooked because the batter lags behind when raw squid shrinks from heat treatment. Kisses to all
Nat, it's not just squid that shrinks from heat treatment.
and so that the batter does not lag behind, first you need to roll the squid in flour,
Jenealis
Help with advice: I have 10 kg of kiwi in stock and I don't know what to do with it. Marmalade Admin history is very long and complex, I would have it easier than I think to freeze a part, but how is it better? and part of some kind of jam or what else is possible?
Rarerka
Emerald jam is prepared from it
gala10
Quote: Jenealis
I have 10 kg of kiwi in stock and I don't know what to do with it
Evgeniya, come here!
Admin
Quote: Jenealis
Help with advice: I have 10 kg of kiwi in stock and I don't know what to do with it.

Dry! Very tasty chips are obtained, sour! So chew or even put in porridge, very good
V-tina
Jenealis, if you decide to cook jam, look carefully, the kiwi is somehow quickly digested and becomes like chewing gum a couple of times. I cook it several times so as not to miss the desired consistency, but it's worth it - everyone loves kiwi jam
Jenealis
gala10, I saw it all, but everything is perishable there, and I need a blank. Admin, I never bought a dryer Ludmila, Tina, I will cook. Tina, thank you, I didn't know, I will definitely take it into account. We usually always just ate it, but there is simply nowhere to go. I will try
V-tina
Evgeniya, personally, I like most of all not even jam, but jam is not very thick, it is good for ice cream and pancakes .. I cook in 2-3 stages for 15-20 minutes
Admin
Quote: Jenealis

Admin, I never bought a dryer

Eeeeeehhhhh But they warned that it would always come in handy
Cirre
The girls, the question arose, was carried away by simple baking, but in some recipes you need to add liquor. Which one do you take?
eye
Galina, cognac, IMHO, better.
liqueur - little - no sense, a lot - it's a pity, better flavoring then, it will be in the liqueur too
Cirre
Quote: ok

Galina, cognac, IMHO, better.
liqueur - little - no sense, a lot - it's a pity, better flavoring then, it will be in the liqueur too

Tanya, thank you, there is cognac
eye
pour!
Cirre
I am looking for a recipe on our forum
celfh
Girlslooking for a juicy turkey recipe. For some reason it seems to me that I recently saw it with us. And now I can not find ((
Crochet
Turkey boiled pork "Juicy", is it, Tanyush?
celfh
Quote: Krosh
it,
no, Kroshik, but thanks anyway!

kil
Quote: Admin

Eeeeeehhhhh But they warned that it would always come in handy

Oh well + 1 000 000 000 ,,,,,,,,,,,,, dried kiwi is just delicious
I am looking for a recipe on our forum
Olga VB
Girls, found in the refrigerator 100 g of underused purchased cottage cheese. Quite tasty, plastic, but just like that we only eat our own home.
Where can these pitiful remains be attached? It's not enough for cottage cheese baking, and I really don't like to throw away products.
Would you recommend something quick for tea?
V-tina
Olga, make cottage cheese cookies - 100 gr. cottage cheese 100 gr butter or margarine (do not melt), 1 tbsp flour, a quarter teaspoon of soda (extinguish). Knead the dough and in the cold for 15 minutes, roll out in sugar, it turns out very tasty
celfh
Quote: Olga VB
Would you recommend something quick for tea?
My daughter-in-law mixes the remnants of cottage cheese, pasta or noodles, a little sugar, butter, cinnamon and cooks something like a casserole in the micra))
celfh
Quote: kil
dried kiwi
more details?))
Svetta
Quote: celfh

My daughter-in-law mixes the remnants of cottage cheese, pasta or noodles, a little sugar, butter, cinnamon and cooks something like a casserole in the micra))

Yeah, and another loose egg. It's sooooo delicious !!!!!!
Olga VB
V-tina, celfh, svetta, Tinochka, Tanechka, Svetochka, thank you girls!

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