gala10
Larochka, I am very glad!
Olga VB
Little girl, is there a tasty yeast-free option for Ossetian pies?
And, by the way, to whom what dough recipe for Ossetians seems the most delicious and, preferably, convenient to work with?
Olga VB
Cirre, Checkmark, thanks!
Which of these recipes do you use? And with what filling does this recipe work best?
I want to make tomorrow with potatoes, but I would like to try some new dough, but not at random, but tested.
Cirre
Olga, I did it on kefir, not bad
sweetka
Quote: Olga VB

Girl, is there a delicious yeast-free option for Ossetian pies?
And, by the way, to whom what dough recipe for Ossetians seems the most delicious and, preferably, convenient to work with?
yeast is better, IMHO. but the age-old recipe is unleavened dough: flour, water, salt. I did different things - each is good in its own way.
Crochet
Quote: Larssevsk
Girls, does anyone have a proven recipe for yeast-free pizza dough?

Larochka, and have you tried the dough without yeast, on beer?
Olga VB
Thank you girls!
I made all the same yeast on whey. Cool down, handsome!
But I also want to try the yeast-free version.
ikom
Girls, maybe someone knows the cake recipe? Produced "North", the cake was called fruit and berry, or fruit and berry, very simple. Two (sort of) soaked biscuit cakes, jam between them. On top are pieces of apple, pear, something else, I don't remember exactly.
sweetka
Quote: Olga VB

Thank you girls!
I made all the same yeast on whey. Cool down, handsome!
But I also want to try the yeast-free version.
Ol, from the same I brehonula you. I have not baked for a long time, you can see Primordially low-grade yeast dough: water. flour, salt, yeast, plant oil. and already milk, kefir and other eggs are variations for those who are used to baking. In two thousand overdue, I found this site and learned to bake Ossetian pies from it:
then I tried all sorts of other options.
Olga VB
Svetochka, I do yeast periodically, but then I wanted something without yeast. But I didn't want to spoil the family's pleasure either. Therefore, I asked if anyone had a good proven yeast-free dough recipe for Ossetian pies. Moreover, she even wrote that I would do it with potatoes, because the dough sounds different with different fillings.
By the way, according to your link they write that they make meat without yeast, but the recipe is not given
By the way, while we were talking here, one pie has already disappeared somewhere
Chef
I hope the new name of the topic will tell everyone the right approach to it.
Tusya Tasya
Chef, and if the required recipe is not on the forum, then you can't talk about it here?
Jenealis
Natasha, as I understand it, you cannot give links to third-party sites, and if we do not have a recipe, then write in the subject.
Elena Kadiewa
Girls, please give me a recipe for quesadilla, yesterday I took my son to a pizzeria, ordered it, apparently with a hint, so that she could cook for him at home. The filling is possible, so anyone understood, are you interested in the recipe for the dough-ordinary dumplings?
Please!
Antonovka
Quote: Chef

I hope the new name of the topic will tell everyone the right approach to it.

Well, yes - we have all the recipes in the world on HP, and if you write here that are not there, then either the recipe will be incomplete (they are different in volume and recommendations) or the topic will turn into a trash heap. But there will be no links to third-party resources, glory to HP
MariV
Quote: elena kadiewa

Girls, please give me a recipe for quesadilla, yesterday I took my son to a pizzeria, ordered it, apparently with a hint, so that she could cook for him at home. The filling is possible, so anyone understood, are you interested in the recipe for the dough-ordinary dumplings?
Please!
to make a quesadilla, you first need to bake a tortilla, and between the sheets of this very tortilla you want to stuff what you want, cheese, of course, is best, yeah.
There are many recipes for unleavened cakes on the forum! There is no corn flour, you bake from another.

Kystyby, for example, is generally even tastier, especially with potatoes.


Kystyby (master class) (Margit)

I am looking for a recipe on our forum
celfh
Quote: elena kadiewa
quesadillas
I don't know what a quesadilla is, but Olga writes, for this you need a tortilla)) Here is a recipe for a tortilla, delicious)) HERE
Elena Kadiewa
MariV, Olga, Thank you!
Crochet
Quote: celfh
this requires a tortilla



I bake tortillas cakes myself, from choux pastry) ...

Last time I made a quesadilla with thin pita bread, great !!!

Quote: celfh
Don't know what a quesadilla is

From wikipedia. Quesadilla (Spanish quesadilla, literally cheese tortilla) is a Mexican dish consisting of two tortillas with a filling, which necessarily includes cheese, fried in a pan or deep-fried. Frying melts the cheese in the filling and thereby holds both tortillas together. You can also fold one tortilla in half instead of two tortillas.
Initially, only cheese was used as a filling in quesadilla (and tortillas were baked on charcoal), but now meat of various types (primarily chicken), mushrooms, various vegetables (and even pumpkin seeds) are added to it, the main condition is that cheese must be present certainly. Ready-made quesadillas are usually cut into quarters and served with a hot sauce (most often salsa) and crème fraîche or sour cream. Also, a light vegetable salad is often served with the quesadilla.
The main difference from similar dishes - burritos, chimichanga, enchilada - is that the tortilla is folded in half, rather than wrapped in the filling.
Elena Kadiewa
Tatyana, thanks to you, too! There the whole difference is that the filling is put on the tortilla and the tortilla is again on top. I will definitely try!


Added on Tuesday 12 Apr 2016 09:53

Crochet, Innus, well, that's it! Thank you!
MariV
all the same kystybychiki are tastier!
Elena Kadiewa
I'll do them too! My son is a potato soul!
MariV
elena kadiewa, Duc with potatoes and not necessarily - you can with anything.
Jenealis
Crochet, can you give details? Very interested! I never baked on custard
Crochet
Jenealis, Evesha, I'm a tortillas here from this test bake ..

The procedure is below), the text is not mine, if anything, but I do it this way:

Mix flour with salt and baking powder, pour in boiling water, 1 tbsp. l vegetable oil and knead a smooth soft dough. Cover the dough with a towel and let it rest for about 20 minutes. Divide the finished dough into two parts. Roll each part thinly until transparent into a rectangle about 30x50 cm in size.Lubricate the dough lightly (do not pour, just a little butter!) With vegetable or melted butter, sprinkle with salt, your favorite seasoning, dry garlic, etc., etc. Roll the dough into a roll, roll up. Divide the roll into 4 parts, roll each part into a snail, flatten, roll into a circle with a diameter of about 15-18 cm (depending on the size of the pan) and bake in a hot, oiled pan. This is so delicious! yum delight I greased half with vegetable oil, and half with butter. Butter cakes are flakier, but denser. Cakes greased with vegetable oil are softer and remain so even after cooling.

Jenealis
Crochet, thank you very much, now I would not lose the recipe, the bookmarks are overflowing with wishes, I really want to try!
Lanochka007
Crochet, Innawhat an interesting idea! I also never baked from custard. Thanks for sharing
Rarerka
Quote: MariV
all the same kystybychiki are tastier!
I vote with two hands ZAAAAAA

Tortiiiiiilla ... quesadiiilla ...
I have here the other day "cleaning for products" happened. Were found and used together dried in crackers tortillas from fixprice, grated frozen cheese of different varieties, rolled and frozen unsuccessful kebabs.
I greased the multi saucepan with butter, slightly soaked the tortilla that had been broken into large pieces in milk and began to lay out the tortilla, cheese, tortilla, cheese, tortilla, meat, tortilla, cheese ...
I broke a couple of eggs into the milk remaining from soaking and added a spoonful of mayonnaise. I poured the whole structure into the "baking"
Question: what is the name of my yummy now?
MariV
The stuff is called. And for the touchy - climbing!
Rarerka
Well, again, no matter what I do, the exit is almost always a crap
MariV
Rarerka, Luda, okay, let it be lasagna!
Lada brick
Please help me find food recipes for a period of 2 weeks. I am in the process of complete prosthetics, last Saturday I had all my teeth removed. But now I already want to eat. The seams are still closed. They will be filming only next Monday. Do not let me die of hunger: (((((. Thanks in advance to all who responded
prona
Irina.. I can recommend the pate
Foie Gras Pate (Written by Uncle Sam) (Elena Bo)


dopleta
Quote: Lada Brick
Do not let die of hunger: (((((.
Irina, do you have a blender? What problems? Puree soups! Anyway, any mashed potatoes and pates. Not to mention yogrut, creams, soft cheeses and cottage cheese, this is something good in Finland - for every taste.
Taia
Lada brick, prepare soups - mashed potatoes, they are quite satisfying. Even if the usual soup is mashed, an unexpectedly new taste will appear. I sometimes do this to myself, I grind the soup together with the meat with the immersion foot of the blender, it turns out delicious.


Added Thursday, April 14, 2016 00:47 AM

While writing, Larissa has already betrayed my idea.
Olga VB
In addition to what the girls wrote, you can make tender omelets like soufflés with various additives in the form of puréed vegetables.
You can cook porridge such as spreads, baked apples, steamed fish and meat soufflés, fruit ...
tata2307
Help me find recipes for potato (vegetable) cupcakes.
Crochet
Quote: Larssevsk

Girls, does anyone have a proven recipe for yeast-free pizza dough?

Larochka, I remembered another wonderful recipe here:

Pizza lazy on kefir

on a mold with a diameter of 30 cm

200 g flour
1 tsp baking powder
0.5 tsp salt
200 g of kefir
1 tbsp. l. vegetable oil

Mix flour with baking powder and salt, add kefir, vegetable oil, mix well with a spoon. Let the dough stand while you are filling. The filling is to your taste.
Grease your hands with vegetable oil, spread the dough on baking paper, put the filling. Bake in a preheated oven at 200 ° C (convection 180 ° C) for about 30 minutes, then sprinkle the pizza with cheese, return to the oven and bake until tender.
I greased the dough with hollandaise sauce, then chopped leeks, a small sour apple, olives, tuna in their own juice, cheese.
If you want pizza for the whole baking sheet, then take 300 g of flour and kefir.



I have been using the recipe for many years, the result always pleases my consumers !!!

Highly recommend !!!

P.S.
The recipe is not mine, if that ...
Lada brick
Thank you girls ... Of course, there are yoghurts in Finland, but I'm used to it being a light snack. For all the tips and reminders - thank you. It's just that, after the procedures I went through, I was not yet ready for normal "mental functionality", I was still in shock. Now I will come back to life and .... As I begin to cook delicious things according to your recipes, just hold on! Ege-gayyyyyyyyyyy !!!!! Thank you all !!!!!!
celfh
Quote: Krosh
I just remembered another wonderful recipe
Kroshik, is the base thin or thicker?
Crochet
Quote: celfh
Is the base thin or thicker?

Tanechka, not that it’s really, really thin, but I wouldn’t call it fat either)) ...

Rather, something in between turns out)) ...
Tumanchik
the girls baked a lot of cakes. and constantly trying new things. can anyone share verified. so that the dough is tender, it was taken only with greased hands ... which is immediately like liquid, and then the threads are guten ...which by the edge you can lift everything, and the view is so wet .... the structure of the crumb is layered, taken with threads.
Tricia
Tumanchik, Irish, I confirm by Svetin the recipe is exactly as you described, and they come out with me! In the context of Easter cakes, they are just like Gothic cathedrals - the fibers stretch upwards! But it is better to take the forms higher and carefully consider the proofing.
It is important not to overdo it with flour (even if it is measured strictly according to the recipe) - if it is dry, it will take excess liquid from the dough, the crumb will have less oiliness, moisture, and crumbling may appear.
And do not spare sugar, put it straight according to the recipe - divinely delicious (for my taste)!
Tumanchik
Quote: svetta

Tumanchik, Ir, try mine https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383627.0
Svetochka thank you dear! I will definitely try and study the whole Temko!


Added Thursday, April 14, 2016 2:53 PM

Quote: Tricia

Tumanchik, Irish, I confirm by Svetin the recipe is exactly as you described, and they come out with me! In the context of Easter cakes, they are just like Gothic cathedrals - the fibers stretch upwards! But it is better to take the forms higher and carefully consider the proofing.
It is important not to overdo it with flour (even if it is measured strictly according to the recipe) - if it is dry, it will take excess liquid from the dough, the crumb will have less oiliness, moisture, and crumbling may appear.
And do not spare sugar, put it straight according to the recipe - divinely delicious (for my taste)!
Nasusha I trust you completely, so I heed all the advice!
nut
But I've never baked Easter, but here it just felt like baking - it was too beautiful about the Gothic pattern and threads and so that it was not dry I remember when I lived in Kiev for 5 years, an elderly neighbor treated me to Easter - that's according to the description of the crumb and taste very similar to this one. I have not tried this anywhere else
Ikra
Easter - curd mass in the shape of Golgotha.
Easter baked pastry is a cake
sweetka
in the Ukrainian version, and then paska, and then pasca.
celfh
Quote: Krosh
Rather, something in between turns out)) ...
Kroshik, they asked me for a thick pizza recipe. Girls can someone tell me a proven recipe?

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