I am looking for a recipe on our forum

Nelya, there is a silpo. Thank you, you need to go and look there. Although visually on the shelves did not see

[Olga]

Olga, yes in any confectionery online store of this good

Shaft, you just need to set a goal. I'm looking for a recipe for a wonderful bird, I need agar for it - I'll buy it in an Internet store. Although agar is indicated in the composition of the sweets

[sparta]

sparta Olga, maybe this recipe will do
🔗

On the shelves, there are confectionery spices, vanilla, baking powder, dry yeast, gelatin and the like.

Soufflé "Bird's milk" (Cake)

[Babushka]

Babushka, the leaves are very well frozen and stored in the freezer

Listen, they brought me a gigaaaaant daikon today, I won't eat the drain
What to do with him, I don't understand at all

Listen, they brought me a gigaaaaant daikon today, I won't eat the drain
What to do with him, I don't understand at all

Can be pickled


Pickled daikon for sushi (AXIOMA)

or

🔗

[Galina]

Galina, here's all this ton? And what is delicious?
We are somehow skeptical about pickled vegetables, we love pickled vegetables more.
Maybe some interesting salads

It keeps well in the refrigerator.

Daikon for the winter

Cucumbers - 1kg.
Daikon - 300gr.
Carrots - 300g.
Garlic - 1 head.
Rast. oil - ¼ glass.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l. or to taste.
Ground hot red pepper - 1 hour l. with a slide
Coriander seeds - 0.5 tsp. l
Greens to taste.

Pour oil into a dish suitable for heating. Add half the salt and sugar to it. Add red pepper and coriander, mix and leave to dissolve.
Meanwhile, prepare the vegetables. Any cucumber will do, even salad. Cut them anyway. The main thing is to be juicy. Cut off the ends on both sides, peel rough skin if necessary. Cut the cucumber itself into cubes 4cm long and 1cm wide.
Grate carrots and daikon or chop finely into long strips. Chop the garlic.
Gently mix all vegetables with the remaining portion of salt and arrange in sterilized jars, periodically shaking the jar to make the mass denser.
Lay out with a slide, since the vegetable mixture will settle. Leave the jars for a few hours to let the juice stand out.
Finish cooking the marinade. Put butter with dissolved salt and sugar over moderate heat. Pour the hot marinade equally into the jars. Sterilize 10 min. Close the covers.

I cook the same salads from daikon as from radish. I really like thin slices of daikon just sprinkled with olive oil.

A simple fragrant and juicy daikon salad

daikon - coarse grater
fresh cucumber - either also on a coarse grater or cut into small cubes
chopped hard boiled eggs
green peas or corn
avocado - optional
green dill

season with sour cream or natural yogurt

Second salad

daikon
Apple
onion
carrot

Thank you girls!
We will try

What to do with him, I don't understand at all

Send me. And then you can buy it from us right now.

Can I send vegetables by mail? I - easily!
Or I can convey

Girls, I got Fergana red rice on this occasion. They said that he is the best for pilaf. This is the first time I've seen this. Does anyone know if there are any special features of its preparation?

Rinse long to clean water.
I soak it in water (not hot! You can slightly salted it) while I cook the zirvak.
Is rice just red or devzira, is there a dark stripe?

[Nata]

Nata, Thank you! She went and looked - a devzira! With a stripe.

Can I send vegetables by mail?

Can . Send it out. Let them think that they already send one hell.

Well tady give the address

[Arka]

Arka, Nata, if it is still relevant about the daikon ... Our family is very fond of a simple salad of white radish + carrots on a coarse grater (straw) + mayonnaise + sour cream to taste. And nothing else is needed there, well, except for salt, also to taste. Well, if there is no radish, then I rub the daikon. True, it tastes better with radish, well, it tastes and color.

Yes, and just chop it with a thin shavings, and with a green onion, lightly salt (I finally don’t salt) or a little soy sauce, sprinkle some fragrant butter with some fragrant butter - it turns out very sincerely!
You can sprinkle a little sesame or fried sunflower seeds - more for the look and smell than for the taste.
Beetroot (okroshka) with him is also quite tasty (instead of radishes).
Also, if you like Caesar salad, then you can prepare its less tender, but very tasty and juicy variety, that is, instead of lettuce leaves, grate the same daikon on a beetroot grater. But this is only with chicken. With fish or shrimp, I don't really like this, although, the taste and color ...
Sometimes, very rarely, if there is a slight bitterness, then before cooking, you can cut it into drums, fill it with cold water and refrigerate it for several hours.
Incidentally, the Uzbek green radish is stored so well for several days, if it has already been started, but not all is destroyed at once. Or if she is inoculated.

Thanks for the tips! We'll have to try)) since Ksenia does not give the address

[Nata]

Nata, I'll write right now! You better try. I rub it too, a little salt and even with a cucumber, even with a fish.

I am looking for a recipe for crispy chocolate icing so that when cutting a cake, it does not reach for a knife, but breaks. I strongly suspect that this can be made from chocolate, but from cocoa powder, milk, sugar, butter - will it work?

Looking for a crispy chocolate icing recipe

Ol, here this will not work?

Thank you, Galyun, I'll go and study Temko. With gelatin - will it be brittle?

will it be fragile?

I do not know. Ask the author of the recipe.

Girls, I ask for advice. I came across the fact that I make galantine from chicken and when baking it in the oven, the skin of the chicken itself then looks somehow fried in places, and in places it is pale. On all Internet pictures, chickens are of a uniformly beautiful tanned color. I understand perfectly well that this is a paint for a photo. But still I would like to get a similar effect.
Please share how and what you achieve the beautiful appearance of a whole chicken in the oven.

[svetta]

svettaif you grease a chicken with honey (I breed it with water), the color is smoother

[svetta]

svetta, honey plus butter. The color will be very beautiful.

I'm allergic, I smear it with sour cream

You can also spread it with mayonnaise and crushed garlic.

[svetta]

svetta, and I definitely rub paprika then the color of the finished chicken is beautiful. In a mixture of garlic and salt, pour a little rast. butter, ground coriander and more paprika.

[V-tina]

V-tina,Babushka, I will try, although personally I do not like the sweet aftertaste in the meat.
Rarerka, sour cream does not give color uniformity, I tried it.
gala10, I also tried mayonnaise, there is no uniformity, and even the garlic will be baked with ugly spots.
Well, I need an evenly painted surface, which I then decorate. But the decor is not always possible to put on ugly places ...
Oh ah Chuchundrus gave a good idea, I'll do it, just without the garlic pieces.

[svetta]

svetta, it is possible in equal proportions vegetable oil, invert syrup (honey) and soy sauce. Grease during pickling and occasionally during baking.

[svetta]

svetta, if this view suits you, then - just honey. Liquid, or melt in a micron, if frozen and brush well with a brush. It should be done about 20 minutes before final readiness.

girls, what can and should be cooked from ice fish? it should be delicious, but I haven't eaten it for 100 years, what problems can there be with it? what is the best way to cook?
I’m frozen.

girls, what can and should be cooked from ice fish? it should be delicious, but I haven't eaten it for 100 years, what problems can there be with it? what is the best way to cook?
I’m frozen.

Lisa put out. I love this fish! I honestly would only take out her insides. but if you are afraid, then the head is also cut off
Pollock in tomato sauce with vegetables in Oursson MP5005 (Tumanchik)

girls, what can and should be cooked from ice fish? it should be delicious, but I haven't eaten it for 100 years, what problems can there be with it? what is the best way to cook?
I’m frozen.

There is only one problem - it flies away like seeds I like ice cold just fry, salt, pepper - it turns out so tender
I also cooked ice cold under red marinade - very tasty!

Liza, and where is the ice cold being distributed? We always eat in the supermarket, it lies covered with ice - but the price is ... under a thousand and there is nothing in it, especially when you cut off her head I walk and just lick my lips
I will buy 1 piece, and I will steam it and put potatoes next to it so that it smells like ice fish, more and more will turn out

[Vei]

Vei, ooo, icy! Just fire, that's the tastiest thing. There will be no problems. Cut off the head and pull out the giblets. Roll in flour and go. Children of ice eat well - it is low-fat and has only a ridge, there are no more small bones. In general, I envy you. I haven't eaten ice cold for 20 years.

In general, I envy you. I haven't eaten ice cold for 20 years.

And before there was a lot of ice and it was not expensive. I also want

yes, here I have not eaten it for 15 years, but then there was an action for it in the Crossroads in front of NG, so I took one package with 2 fish, now I see that this is not enough for dinner))

Yes, before .....
Under the marinade, it is amazingly good!
But if it is not enough, then you should not bother - you can steam it, you can fry it. However, if you make more tasty marinade, this is also food. So to speak, dilute the fish.

I will buy 1 piece, and I will steam it and put potatoes next to it so that it smells like ice fish, more and more will turn out

I remembered a joke: how to eat one egg three times. boil an egg. the first is water from under the egg. the second is the yolk. the third is protein.

Yesterday I read:
"Lean Broth Recipe: Move the stove so that the shadow of the chicken outside the window falls on a pot of boiling water."

[Admin]

Admin,