I am looking for a recipe on our forum

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

I understand that myself. I would like an exact recipe with detailed technology like a small

The girls can tell me, my grandmother made a cake in her 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 ...

girlsiiiiii my lost lost among your omelets! Helpeeeeeee

girlsiiiiii my lost lost among your omelets! Helpeeeeeee

Natasha, I'd love to. But such data are vague .. Mot more details?

Natasha, I'd love to. But cha such data is vague .. Mot more details?

Irish, there was a dark dough and cream with nuts, I don't remember anything else. And such an elusive taste ... maybe it's just the taste of childhood, which can no longer be caught up ..
By the way, I'm going to the exhibition in May, it will be from the 12th, we will take tickets for the 9th - 10th, so think what you need!

[you need to!]

Irish, there was dark dough, and cream with nuts, I don't remember anything else. And such an elusive taste ... maybe it's just the taste of childhood, which can no longer be caught up ..

sun, you yourself understand that we not only cannot catch that taste, but also not feel it.
sorry.

By the way, I'm going to the exhibition in May, it will be from the 12th, we will take tickets for the 9th - 10th, so think what you need!

URYA !!!!! you need to!

Girls! What can you quickly cook with veal brisket? Preferably fast.
I know about the roast from Admin, but I'll cook it later.
I'm not very friendly with veal ... and yet, how's the soup from it? will it work?

[Mirabel]

Mirabel, soup or borscht on the brisket is "Song"! The brisket will cook perfectly, the meat is tender, tender.

I, too, was not friends with veal until I bought a slow cooker. Now I am carcassing veal in a cartoon, it turns out tenderly tender.
The brisket, of course, is different. If it has soft bones, then either for soup, or you can:
1.plov;
2. cut into pieces, such as ribs, coat with ready-made mustard and marinate overnight, or immediately put in a slow cooker and stew.

[Tatyana]

Tatyana, Thank you! I will definitely try! and I'll start, most likely with a multicooker.
Just spread it with mustard and simmer? maybe what sauce is needed for her?

[Vika]

VikaIt depends on what kind of veal we got milk veal once (that is, the calf ate only milk). It had bones almost cartilaginous, while the meat was quite fatty, fatter than beef, but the broth was not very rich. Veal is still considered dietary meat, and I cook it like I cook chicken. And in time it took me like a chicken, that is, faster than beef. This is my experience: we take veal from friends - not from the store. And from one-year-old calves, the broth is quite rich and very tasty, especially in the family we love meat on the ribs, if you shift the ribs almost jelly turns out!

we take veal from friends - not shop

This is a dream, not veal! I can imagine how delicious and aroma from such meat

Just spread it with mustard and simmer? maybe what sauce is needed for her?

I agree with Lyudmila, at the expense of fat, decide for yourself how you like - leave the fat or cut it off.
Mustard is the sauce. I smeared pieces of meat ready-made !!! mustard. The finished mustard already contains mustard seed powder, salt, sugar, vinegar. Therefore, nothing else is needed. If you like salty food, then of course you can add salt.Soy sauce won't work - it will ruin the mustard color in the finished dish.
- I smeared the multi bowl with your favorite rast oil using a brush. Lay out the meat and fry lightly with the lid open.
- At this time, you cut large onions. If the heads are small, then each is enough for 4 parts.
- the meat is slightly seized / fried. Put it on top! onion. Extinguishing mode for at least 1 hour. * In my cartoon, the power is 825 W, I carcass for 1 hour 30 minutes, then I check for tenderness, I come across different meat).
If in a pressure cooker, then the time is much less. The onion will give a lot of juice, in which the meat is perfectly stewed.

[Tatyana]

TatyanaThanks a lot! That's what you need! Not confusing and I hope it turns out delicious!

Do not overdo it with mustard, veal does not have a very pronounced taste, and you can clog its taste with mustard in general, you can dilute it in half with odorless vegetable oil.Frankly, I don’t put onions and garlic in veal at all - for the same reason as with mustard, the meat is very tender and it is better to use neutral products: carrots, potatoes, cabbage, and cauliflower is better, white cabbage is rather coarse ... by the way, rice is good and oddly enough pasta I do not insist on anything, this is just my experience

[Ludmila]

LudmilaThank you so much for the advice!

I understand that myself. I would like an exact recipe with detailed technology like a small

Irish, well here Omelet in a package
there is also a Tanyulin option, only there are more eggs in it

Girls, help save 700 grams of sour cream, yesterday the deadline was out, where can I go?

Girls, help save 700 grams of sour cream, yesterday the deadline was out, where can you go?

Lavender-flavored sour cream dough sugar cookies (Tumanchik)



Burfi sour cream dessert (or cream, or cake layer) (Tumanchik)

Added Sunday 27 March 2016 10:51 am

Irish, well here Omelet in a package
there is also a Tanyulin option, only there are more eggs in it

[Trishka]

Trishka,
1. the first thing that comes to mind is a cookie with sour cream.
2. A lot of sour cream goes into the "Gulchehra" chicken.
Gulchehra (Panasonic SR-TMH 18) (Aprelevna)



3. This is a favorite from childhood "Early ripening cupcake" from the book "1000 delicious dishes" (Vilnius, 1960).
With its help, I dispose of sour milk, including my own yogurt, sour cream, etc.

Here are the words from the book:
4 eggs
400 gr sugar
400 gr wheat flour or 200 gr psh. flour + 200 gr cards. starch
400 gr sour cream or curdled milk (better than 200 sour cream + 200 curdled milk)
1 tsp no top soda
vanilla

mix baking soda with flour
beat eggs with sugar, then everything else, with flour at the very end.
grease the form with butter and sprinkle with flour.
bake in the oven for about 45 minutes.

The curdled milk cake will be harder and stale faster.
Cut the finished cake in half lengthwise with a sharp knife or thread and layer with sour fruit jam.
Sprinkle with icing sugar on top.

These were all words from a book.
I needed to attach a poorly fermented yogurt. The dough was prepared with yogurt and half wheat flour and starch. Added raisins boned in starch. I didn't add any jam or icing sugar. The cake has a dry, crispy crust - we love that.

This cupcake was baked by my grandmother

Girls, help save 700 grams of sour cream, yesterday the deadline was out, where can I go?

I often bake cake with sour cream.

Girls, thanks a lot!
They didn't let the good go!

[Trishka]

Trishka, Ksyusha, and the first thing that came to my mind was the Tsvetaevsky apple pie, well, they love it more than cookies

Marinochka, thank you, but my apple pies have not been favored lately, zazra ...

[Ksyusha]

Ksyusha, of course, tastes must be taken into account

... but my apple pies have not been favored lately, zazra ...

I told my friends a long time ago, as soon as I transfer them to daily borscht and fried potatoes, they will immediately stop choosing and “want / don’t want to”.
We pamper them, we ourselves are to blame.

So I take into account

I'm waiting for a hint. I tell you what you need.
My sister bought a bread maker.He wants to bake bread, but is now fasting. And there are no scales
She showered me with questions. I gave her one recipe. : oops: I chose for a bread machine and dictated. She bakes, like it. It tastes like a crust. Dictate survives, but how will it be measured
Maybe eat a recipe, measure it with a measuring cup. : girl-th: And only raw yeast from her.
Help out!
Bread comes out at 0.7 and 0.9 can 1kg

Maybe eat a recipe, measure it with a measuring cup. And her yeast is only raw.
Help out!

Here, find the proportions of ingredients for different sizes of bread
The amount of flour and other ingredients for making bread of various sizes

And we count raw yeast as follows: for 100 grams of wheat flour, 2 grams of fresh yeast. For wheat rye dough, the amount of yeast can be increased by about 20%.

Girls, I want to ask, bought onions for the winter, there is still a lot left and will soon start growing. I would like to save it somehow, cut some of it into cubes and freeze it (I already did it), but what else is possible? Unfortunately, I don't have a dryer.

You can also napasserovat and also freeze in portions.

what else is possible?

Onion marmalade - delicious and simple! The application is everywhere, from pies to garnishes, marinades for fish and meat.

[metel_007]

metel_007, Olga, but do you want to make pickled in cans? Very tasty, aromatic, fast: I use it in meat and fish pies, pizzas, bake meat, put it in hot sandwiches instead of pickled cucumbers, in herring or in salted chum salmon of my own preparation ... But the recipe with vinegar is true.
And so, dried is also very convenient to store and add to dishes)).

Girls! I don't need a recipe, but advice. Have I completely forgotten at what speed to bake bread and muffins in the multicooker?

In my multicooker, the temperature is not set - ancient Panasonic, it's just that Baking business.

[metel_007]

metel_007, for a couple of years in the spring I have been doing in reserve frying of onions with carrots and freezing. I do this for economic reasons, in late spring and early summer, carrots are sold at exorbitant prices, and onions are not cheap and of poor quality. You can just overcook the onion, without carrots. Less space will take up than raw freeze.

[Svetlana]

Svetlana, Yes, everything is on at Baking in Filipe, it is better to set the temperature with the manual.

[Tricia]

Tricia, please write how you pickle onions. Recently I ate in a cafe so much I liked a sandwich with pickled onions, before that I hadn't eaten onions at all, but here there was such a smell, I could not resist

[Elena]

Elena, I cut into half-rings, a little salt-pepper-vinegar-sugar-vegetable oil. Insist for about 15 minutes. In salads, and on sandy. And sometimes I add a little more red pepper and I can hamster instead of salad

[Scarlett]

Scarlett, thanks, and how much vinegar and how much percentage?

Oh what a topic!
Does anyone know the recipe for icing on Gourmet ice cream?

[Lenchik]

Lenchik, I have 9%. I tried it with natural apple like 6% - it's also not bad, but with the usual one I like more. Pour "by eye" You just splash and (forgot to write) shake your fingers, then you can always add

Oh what a topic!
Does anyone know the recipe for icing on Gourmet ice cream?

I searched for a long time, tried Maria Selyaninova - with vegetable oil, the first time it turned out "almost it", and the second time I should also try cocoa butter, but it seems to me that it also depends on chocolate, although where does the "gourmet" come from?

One of the pickling options: dilute alcoholic 9% vinegar with water 50/50 and pour onion rings (half rings), stand for at least half an hour, and then use it either in salads, in complex sandwiches, etc., or fill with unrefined oil, salt, sugar and pepper to taste

[Ludmila]

Ludmila, I do not dilute, the onion itself gives juice from salt-sugar, plus oil

Or so you can Any bow, including white

Pickled red onion (Admin)

[Tatyana]

Tatyana, so you sprinkle the onion, and in my case it is completely poured in directly One of the options It smells less for me in the kitchen, it is covered with liquid

[Scarlett]

Scarlett, Rarerka, Admin, thanks, I copied myself in a notebook, I will cook, I really liked him

I was looking for a long time

here is what i just found

For the preparation of chocolate glaze, molten vegetable fat in an amount of 20% (polovar or other vegetable fats having a melting point of up to 31oC) is mixed with cocoa powder in an amount of 12%, lecithin 0.5%, granulated sugar 28% and flavors - 0.05% for at least 8 hours to obtain a mixture with a particle size of up to 20 microns and add butter in an amount of 40%. The resulting mixture is milled. From the freezer, adapted for whipping and cooling the glaze, using a nozzle device, whipped up to 25% and cooled glaze is fed to the surface of the ice cream.

In short, I can't see this glaze

[arini]

arini, I even read something like that! Yes, and well, it’s on fick. Today in our "Silpo" I saw expensive imported candies like ganache with liqueur at a crazy discount. Even with this very discount, UAH 30 per 100 g seemed wasteful to me, and how the composition looked

[Tusya Tasya]

Tusya Tasya, Admin, Tricia,Scarlett , Chamomile1, girls, thanks for the ideas
Anastasia,

pickled in jars

And how to make it, we love pickled onions.

Added on Friday 01 Apr 2016 07:19 PM

Or so you can Any bow, including white

Admin, and if you marinate white onions and add beets, you get red

if you marinate white onions

Pickled onions (Ivanych)

[Alyona]

Alyona, Thank you
So many recipes, I'm afraid I'll have to buy more onions

Girls, I wanted to know if we have a recipe for such a bread on Xn, called "Fragrant", it is either pure rye, or wheat-rye, I do not know, it tastes slightly sweet, why I wanted to make such a pile!