I am looking for a recipe on our forum

[shlyk_81]

shlyk_81, the syrup is great for making filling for pancakes, or a sauce for them - like "crêpe-suzette". You just make ordinary thin pancakes, then fold them in four, in a triangle, and heat them in such a syrup with a piece of butter in a frying pan. The pancakes should absorb the syrup (it takes just half a minute). Sprinkle a little powdered sugar on a plate, and you will have a wonderful dessert.
I also make the filling in such pancakes: I peel all kinds of fruits from the skin (apples, pears, peaches, apricots, banana, plums ... - what is), cut into cubes and warm them up in syrup or juice with butter (I also dispose of them, for us on work is given, we do not drink) until soft. Then I put it in a colander, collect the sauce, and spread the filling on a tablespoon on pancakes. I fold it into a triangle and heat it up in the remaining sauce. Tasty!

[Ikra]

Ikra, Irina, while reading your post spit out! Thanks, take note

Sveta, yes, while I was writing, I began to fidget, as soon as possible home from work. I haven't done it for a long time. A convenient option for making pancakes for future use. And just reheat them in the sauce for breakfast. 5 minutes - and a gorgeous breakfast on the table.

I am looking for a recipe for a dish called "Jelly Salad. Variations on the Olivier Theme". Ingredients:
800 g sour cream
25 g gelatin
20 pcs. quail eggs
150 g green peas
1 fresh cucumber
1 processed cheese
1 small jar of olives
dill.
Nothing else is known There are only photos on the Internet
🔗

Yes! YES! It is he! How to cook that? Stir in raw eggs or boil them in halves?

Julia, so I showed your photo, activated it

Girls bot recipe for a very tender and soft omelet. Maybe not a recipe, but a technology. If I haven't tried it, I bake it. It turns out to be strong, not soft. The younger one is always gagging. Caprice

The most tender omelette I get is steamed. I put a suitable bowl, from which the child will then eat, on the insert-double boiler in the cartoon and pour the flying mixture into it.

I put a suitable bowl, from which the child will then eat, on the insert-double boiler in the cartoon and pour the flying mixture into it.

what is the temperature? for how long? I have a pressure cooker. and strives to close on pressure. maybe just over boiling water?

I just have a cartoon. Temperature? In which water boils, of course, you can over boiling water. Cover the container well on top so that the steam does not escape. An omelet grows in 15 minutes

I just have a cartoon. Temperature? In which water boils, of course, you can over boiling water. Cover the container well on top so that the steam does not leave.

Thank you. and maybe someone else will say what?

[dimitrova]

dimitrova, Julia, and you specifically need this particular salad, and only it? Or look at the variation
Egg under mayonnaise "Upgrade" (dopleta)

I am looking for a recipe for a dish called "Jelly Salad. Variations on the Olivier Theme".

Doesn't this fit? from the forum
Festive jelly salad with vegetables, ham and egg
250 g carrots (boiled)
100 g green peas (canned or frozen-boiled)
200 g boiled (boiled-smoked) ham
5 pieces of chicken eggs
100 g mayonnaise
200 g sour cream
100 chicken broth
10 g gelatin
white pepper
mustard,
lemon juice

Hard-boiled eggs. Cut carrots and ham into cubes. Dissolve gelatin in broth, heat, but do not boil, cool. Mix mayonnaise with sour cream, season to taste with white pepper, mustard and lemon juice, add chilled broth with gelatin, vegetables, ham. Salt to taste.Line the mold with cling film so that the film hangs over the edges of the mold, distribute half of the salad in the mold. In the middle, in one row, place whole boiled peeled hard eggs. Cover this with the second piece of salad. Cover with a hanging film. Knock with the form on the table so that the salad completely fills the space and there are no voids left. Send in the refrigerator overnight. The next day, take it out of the refrigerator, turn it over to a beautiful dish, remove the cling film, decorate the salad at your discretion: with carrots, herbs, etc. e. When serving, cut with a sharp wide knife.
Translation from here
🔗./2011/06/majonezes-salata-ozgerinc-formaban.html

[dopleta]

dopleta, Vesta, thanks, ladies! I understood the principle of cooking. Boiled eggs everywhere. I'll try to replace sour cream with kefir to reduce calories. And gelatin, probably, can be soaked in brine from olives. In general, I am discovering a new category of dishes.

[Irisha!]

Girls bot recipe for a very tender and soft omelet.

Irisha! For almost 10-15 years I was looking for a recipe for a tender omelet, like in kindergarten: so that it is tall (at least 5-6 cm), tender, juicy, homogeneous, almost without holes and with a crust on top. And to be cut by portioned parallelepipeds! It was a golden dream, since dry cereals in children. I hated the garden (and still hate it), but the omelet was a holiday.
I seem to have found the recipe (there are a lot of them in the internet - that's what the omelette is called like from a kindergarten), but I spent a long time with the modes - we got nasty soles.
As a result, I decided for myself that the most delicious and similar to "the same" omelet I get in a 120 g airfryer. And so that the milk in it was at least 1/3 of the eggs, or even more, and add a pinch of sugar to the salt. The oven is in a small container with high sides, do not rush, because if overheated, it will bubble and the whey, which gives juiciness, will exfoliate.
I just think that steaming will also turn out the same, without a crust, true, but juicy.
At the weekend I will write down the number of ingredients and the cooking time, now I will not say for sure - I do everything by eye.

similar to "the same" omelet I get in the airfryer for 120 gr

Nastya I don't have AH !!!!
I have no idea of ​​"that one". me so as not to choke on the little s ... nets!

[Ira]

Ira, then try to do it in a water bath, like a flan! The principle is the same - keep moisture inside!

Listen, so if structure is not important to you, but juiciness is important to you, can you just make a mixed omelet? take 2/3 eggs, 1/3 milk, mix with the necessary seasonings, pour into a Teflon frying pan. Cook exclusively over low heat. With a soft spatula, systematically shift the denatured omelet layer to one side, the top will splash still liquid. When almost all of this liquid layer is denatured slightly, to a jelly-like state, smooth the omelet, cover, turn off the pan. Wait a few minutes. Hmm, the explanatory one of me is still ...
The result is a very juicy and tender omelet. And quite quickly, and make 1-2 portions in a moment.

Girls bot recipe for a very tender and soft omelet.

Irisha, they are discussing Kindergarten-like omelette (multicooker Philips HD3060) (petu), maybe it will fit?

[Irish]

Irish, and I liked the boiled omelet. Pour the omelet mass into a double bag, tie and cook in a saucepan in boiling water. As it became denser, you can get it. There is also a secret in omelets. DO NOT BEAT eggs or milk! Only stir until smooth.

[Rarerka]

Rarerka, Lyudmila! A regular bag - a T-shirt, or some special heat-resistant one?

I took the usual packing

The girls can tell me, my grandmother made a cake in childhood - not a cake, a gingerbread not a gingerbread, but something with honey and cream was with nuts. I'm trying to repeat but everything is by ... can someone tell me ...

[Irish]

and maybe someone else will say what?

Irish, and here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=287823.0

[Ira]

Ira, I make my omelets for a couple just in a pressure cooker. Tanya's recipe says it well. Try it, maybe it will suit you.I take 30–40 ml of milk per 1 CO egg.

[Tumanchik]

Tumanchik, Irishechka, I have been making an omelet for a long time only according to this recipe:

Kindergarten omelet

For 6 servings you will need:

10 eggs (selected)

1/2 liter of milk

1 teaspoon salt

1 tablespoon butter for lubricating the mold

60 grams of butter

Baking dish or deep frying pan

So, let's start with the fact that there are various rumors. Some experts claim that flour, or even soda, was added to that omelet. They lie shamelessly.

It's all about the ratio of eggs and milk. How do you prepare a regular omelet? Add a couple of tablespoons of milk to the eggs and beat them well? And much more milk is added to this omelette. And it takes longer for the omelet to bond properly. Hence the crust. And one more thing - eggs are simply mixed well with milk, without beating. Judge for yourself, who could beat a couple of hundred eggs with a bucket of milk by hand in one huge saucepan? And if you remember the whisks for whipping of that era, devices similar to a spring on a wooden handle, you will understand that I am not being cunning at all.

##
So, grease the pan well with butter.

Pour milk into a deep bowl.

Add salt and eggs.

Stir well without beating.

Pour the resulting mixture into a greased form and place in an oven preheated to 200 degrees.

Note: keep in mind that the omelet will rise when baking, and do not fill out more than two-thirds of the form.

Bake for exactly 30 minutes. Try not to open the oven, especially for the first 15-20 minutes.

A source: 🔗

My sooooo like it !!!

Or have you already cooked this for your Caprice?

[Crumb]

Crumb, Inna, I'm also curious about the omelet, but I didn't understand where the 60 g plums are going. oils.

Thank you. and maybe someone else will say what?

Can I say? Steam, in a multicooker.

Steamed omelet (multicooker Zigmund & Shtain MC-DS42IH) (Babushka)

[metel_007]

metel_007, Olenka, for mold lubrication and for feeding:

Cut the finished omelet into portions. Place a slice of butter on top of the hot omelet (to taste).

It takes 15 grams to lubricate the form), when oil is supplied saving not using ...

Girls, thank you very much for the links. but please hear !!! I've already reviewed everything over the years .. I need not tight, but the most tender !!! for the smallest ones who choke !!!! not even a recipe, but rather a cooking principle! in a multicooker-pressure cooker, this will definitely not work - it will stop. or

[Tumanchik]

Tumanchik, tomorrow I will cook, I will write down how much, I just take everything by eye, but, in principle, there is 2 times more milk than eggs and on a tiny fire almost until cooked, then without heat until cooked ... it turns out a very juicy omelette

Irina, it is on steam that the omelette turns out to be the most tender and juicy. This is the principle of cooking.

[Tumanchik]

Tumanchik, Irina, when my daughter was little, and I didn't have a multi-cooker, I made her an omelet on a steam bath, but instead of milk I took sour cream - 1 tablespoon per 1 egg. The omelette turns out to be softer and more tender than with milk.

[V-tina]

V-tina,
Tatyana, I have a pressure cooker. It often stops there because the lid cannot be opened until the pressure is released.

I made her an omelet on a steam bath,

I also did it once ... 20 years ago. and now I'm slowing down. There are a lot of devices, but there is no way of that one.
girls like Tanya wrote to Tanyulya's topic about what I'm looking for.
You can't even cut it and it won't come out of the mold. Waiting for Tanya Shurshunchik

[Tumanchik]

Tumanchik, I make my own in a frying pan.
For 1 egg, about 70 ml of milk and a little salt (you can do it without, if only for babies).
I put the pan on the fire, grease with butter and pour out the whipped mixture. Stir constantly over medium heat, a lot of liquid is released, cover with a lid, reduce heat, 1 minute and you're done.

[Tumanchik]

Tumanchik, Someone has already advised an omelet in a bag .. I also do this often and I like it .. it turns out very tender, however, irregular in shape and without a crust at all ..
Pour the omelet mixture into a bag, tie it tightly and into boiling water for a few minutes .. by its appearance, determine whether it's enough to boil or wait a little longer .. The bag is transparent, you can clearly see how the omelet mixture thickens

Added Thursday, 24 March 2016 10:50 PM

LanaGAnd according to your recipe, my grandmother also cooked for me, however, she called it egg porridge .. poured it into a frying pan and stirring it, brought it to readiness ... and then I fed my sons, and now, behold, my daughter-in-law picked up the recipe and feeds my grandson egg gruel .. Very tasty!

Stir constantly over medium heat, a lot of liquid is released, cover with a lid, reduce heat, 1 minute and you're done.

she called it egg porridge.

Ir, I confirm - very, very juicy and tender, my husband prepares this

Egg gruel has a Russian name: scrambled eggs - scrambled eggs.

I need not dense, but the most tender !!

Do not spare milk. Then you directly press down, and it oozes with liquid. Soft.

stops because the lid cannot be opened until the pressure is released

Ira, who's stopping you from relieving pressure forcibly? I never wait, in the morning it’s not up to that. I throw it off quickly and "All breakfast!"

Egg gruel has a Russian name: scrambled eggs - scrambled eggs.

I won't argue ... But, as far as I remember, the classic version of the chatterbox is prepared on the water .. Although .. there are many options, apparently ..

Whatever you name it, but the children eat. My daughter only ate eggs in this form as a baby))))

Why only children?
This is how I prepare eggs for myself in the morning, toast and coffee to boot. Mmmm, yummy.

[Taia]

Taia, Taya, not only to children, just, the question was raised about them, as I understood. I also love this very much, and if you don't cook it yourself))))

Girls bot recipe for a very tender and soft omelet. Maybe not a recipe, but a technology. If I haven't tried it, I bake it. It turns out to be strong, not soft. The younger one is always gagging. Caprice

Tomorrow we will offer you so many options for omelettes, each one of our own

And my daughter doesn't like fried eggs. If I fry this, then be sure to yolk with a fork, right in a frying pan, mix with protein a couple of times. Then normul.

Tomorrow we will offer you so many options for omelettes, each one of our own

yes I am current "for". current everything that has already been thrown and does not come close. as if they had not read the request! such an omelet cannot be cooked in a pressure cooker (since the process takes a couple of minutes), it cannot be sliced, it cannot have a shape. and it's definitely not a pan-fried mixed omelet. it will be tight. unless of course this is a portion of a dozen eggs. I used to do it just in a bowl on gas. and now, well, no way, even cry.

[Tumanchik]

Tumanchik, Irina, add sour cream to the milk and cook over low heat, close the lid as the mass begins to thicken, it turns out very tender and tall. Creaminess depends on the amount of sour cream

[Tumanchik]

Tumanchik, Irina, add sour cream to the milk and cook over low heat, close the lid as the mass begins to thicken, it turns out very tender and tall. Creaminess depends on the amount of sour cream

I mean, no eggs?

Vapche-ta boiled omelet is cooked in a simple saucepan, but you still don't notice it
It has no crust and is very tender

[Irisha]

yes I am current "for". current everything that has already been thrown and does not come close. as if they had not read the request!

Irisha, I heard you, I heard
Now I run away for the whole day, and in the evening I will make an omelette specially for myself - then you will appreciate my version. I hope it will come in handy and enjoy it