I am looking for a recipe on our forum

I'll go: I'll probably have a couple - three rugs. And - that already in the mouth began to whiten.

And I will go ... I will probably ...

Ooooh! I talked about lingonberries. I'll go: I'll probably have a couple - three rugs. And - it already began to whiten in my mouth.

Scoff ...
Oh, and Gala there too.
Where should we go? Already a quarter of the forum is probably itching in the mouth from your descriptions.

And also lingonberry kvass!

Oops! How's that?

Oops! How's that?

something like that
Lingonberry kvass

Recipe 1: Crush 5 cups of sorted and washed lingonberries with a wooden pestle or knead with a spoon in a deep bowl, pour 4 liters of cold boiled water, bring to a boil and simmer over low heat for 10 minutes.

Strain, add 2 cups of sugar, cool to 25-30 ° С, add 1 tbsp. a spoonful of yeast pounded with sugar and diluted with lingonberry syrup.

Mix everything thoroughly, let stand in an open container for 3-4 hours, then pour into bottles with a tight screw cap, put 4-5 raisins in each, and put in a cold place.

Kvass will be ready in 2 days. It should be served chilled.
Recipe 2: Sort lingonberries (1 kg), rinse and knead. Squeeze the juice from the crushed berries through cheesecloth. Pour the remaining pulp with 10 liters of water and bring to a boil. Let the broth stand for 2-3 hours, then strain, cool to 35-40 ° C and dissolve 1.2 kg of sugar in it.

Add to the broth previously squeezed lingonberry juice, 30 g of yeast, juice of 3 lemons and lemon zest scalded to remove bitterness.

Keep the kvass for fermentation in a warm place for 12-16 hours, then cool and store in the refrigerator.

[Galyune]

And I will go ... I will probably ...

Druhhh!

Where should we go?

Take a vacation and - to Galyune lingonberry. Before me denyuzhkov will not be enough to cut.

something like that

I am not capable of such feats. For me, it’s as if something easier. Because, if I feel like it, then I would rather have a bunch of lingonberries in my mouth, without waiting for any kvass.

[Galina]

Galina, Thank you . I will definitely do it. It's good that I asked about lingonberries. And then every year I just ice it, and in winter fruit drinks and sometimes as a seasoning for meat. (We rarely eat meat). How much can be made from lingonberries. Today I opened the lingonberry season. I dialed two liters. But she was not yet fully ripe, she collected selectively. A little more and it will be possible to collect in good volumes. I will make kvass and wet it. Well, and also pies with lingonberries out of competition.

lingonberry pies are unrivaled.

Pies are happiness! Already with what kind of berry they did not eat. And with lingonberries ... Mmm! This is our FSE!

And here's more from lingonberry:

Lingonberry broth (for meat) (Cubic)

Girls, this is insanely delicious!

And, for many years I have been preparing lingonberry sauce, or lingonberry - raspberry, or currant - raspberry in a pan. Quickly and always you can cook straight from the tin, if the hunt fell.
For a long time somehow I showed this recipe on another forum ... But, this is already specifically a sauce, because it is made with the addition of fruit or apple cider vinegar. Well, or wine.

So I caught you
: mad: let's inject! I need

Checkmark, and I also wet lingonberries! I don't translate it, I harvest it almost on an industrial scale - both urine and ice cream! I collect in buckets with a special harvester for wild berries:

never eaten brursniku in my life

Vika, do you have IKEA? And with her there is a grocery store with Swedish products? So there is always canned food with lingonberries!

[Chuchik!]

Ipones in the east! Chuchik! Drukh heartfelt! Is that you??!! I have already decided that you are again all in labor at your monstrous job ...

I am pricked. I'm ready for anything for you.

1) Pour 400 gr into the pan. berries (a mixture of berries is possible, but no more than 2 names, otherwise you will get a mishmash of tastes).
2) We turn on the stove and wait for it to warm up and the berries will start juice.
3) We help them by gently crushing the berries with a spoon.
4) When all the berries are involved in the process, add sugar in the proportion - 100g. berries: 1 tbsp. a spoonful of sugar.
(After the first preparation of the sauce, you will decide for yourself whether there is enough sugar or the amount should be increased. This sauce is so noble that it excuses the variation.)
5) We begin to intensively stir the future sauce with a spoon, (this will help not only speed up the evaporation process, but also feel the onset of the moment of thickening). The whole process will take place quickly enough, so you should not be distracted from the sauce.
6) As soon as the sauce begins to thicken, pour 1 tbsp into it. a spoonful of any fruit vinegar or wine.
7) As soon as vinegar or wine is poured in, let the sauce emit its last gurgle and immediately remove from heat.
Pour the sauce hot into a jar and close with a clean lid. Let cool on the table and help yourself.

Store the sauce on the top shelf of the refrigerator. This sauce is not canned. Maybe also because it is easy to prepare. And always, having spent 15-20 minutes, you can please yourself. Due to the fact that the sauce has a record low amount of sugar, I would still not recommend making it in large quantities. If the sauce will stand EVEN in the refrigerator, then with prolonged (more than 3 months) storage it will become moldy. (I had a sad experience).

I also want to draw your attention to the fact that if you use currants in the sauce, do not forget that it tends to be brutally gelatinous. Therefore, we cook the sauce with currants a little faster than without it. Otherwise, he will not jump out of the bank later.

And with her there is a grocery store with Swedish products? So there is always canned food with lingonberries!

Yeah), and lingonberry silt !!!



At home, the silt still doesn't work out that way ...

Someone has never tried lingonberry), I've never tried cloudberry, cloudberry silt doesn't count ...

[Dopletik!]

Dopletik! What is your aggregate - that is beautiful! Finnish, judging by the doubled letters. Exactly the same?

Exactly, Mikhas! Although ours are sold. Moreover, for different sizes of berries.

Oh, not the topic, but I saw this one on sale, cool

By the way, soaked lingonberries are sold in stores:

I saw this one on sale

And also, which is typical, Finnish. These ladies of the North capital are for me! They brag about all sorts of deficits.

[Girls]

Girls, and no one has a proven recipe for bird cherry flour cookies?

I have that flour, like a fool's makhorka I typed on the occasion with a very good discount of this flour ... and where did I get it?

Bird cherry bread (oven) (milvok)




Khamentashn poppy-bird cherry and chocolate-almond (Nagira)

Bird cherry muffins (Babushka)

[Kroshik!]

Kroshik! My sister has a recipe for bird cherry cookies in her notebook. She cooked on it. She said that a nice cookie ...

1 yolk
120 g butter
75 g icing sugar 1 tablespoon for garnish
a pinch of salt
50 g bird cherry flour
200 g wheat flour
75 ml milk

Steamed bird cherry flour with boiled milk under a lid for 2 hours.
Beat softened butter with salt and sugar. powder.
Add the yolk. Beat.
Introduce steamed bird cherry flour. To stir thoroughly
Add flour. Mix everything completely.
Place curly cookies on baking paper or make balls the size of walnuts, and then, slightly flattening, put on the paper as well.
bake at 180 degrees. 15 minutes.
When taking out the cookies, they should be still soft.
After cool, sprinkle with sugar. powder.

[gala10]

gala10, Check mark! Thank you very much! It's so cool that you don't even need to defrost it. I will definitely do it.

Added Saturday 06 Aug 2016 05:19 PM

Larissa, Yeah, there is Ikea and there are products there and in my opinion I bought something in such a jar Thanks for the advice!

Don't put sugar in?

No, sugar is already in the cup, when to eat This is what the year before last year looks like, there was a lot, still not finished Already completely wrinkled, and when it's just done, there are also a lot of whole berries By the way, we also collect in September

I remember last fall we went to Minsk on the Grodno train, in a reserved seat, a woman was riding next to us, completely blocking the passage between the shelves with her suitcase, it was so big that it didn’t climb anywhere, we had to climb it ourselves, so it was a suitcase with lingonberries, a huge, heavy suitcase with lingonberries from the Leningrad region. carried a woman to Grodno

Girls and boys).
Help is very necessary! Who will share a recipe for a quiche to be similar to those made in Starbucks? Primarily interested in turkey and ratatouille. My task is complicated by the fact that I myself have not tried them, but must be repeated. ((

Cirre, thanks. Finding a simple quiche recipe is not a problem. But the point is, I don't know what to look for. I don't know what kind of dough (shortbread, puff?) And what exactly is in the filling. And the one who tried, and asks to repeat, finds it difficult to determine the taste. Therefore, advice is needed from those who have tried and can suggest the most close recipe.

[Angora]

Angora upstairs after the bread maker 2 windows, start a quiche there and everything that was cooked here will come out.

[Angora]

Angora upstairs after the bread maker 2 windows, start a quiche there and everything that was cooked here will come out.

Gal, if I were a beginner, I would never have understood what you wrote!

dopleta, but I understood)) But this does not solve the problem: all the same, I cannot choose from a variety of recipes one that looks like a cake that I myself have never tried. ))

And I don’t bother with lingonberries. It’s because I’ve never had it in large quantities. Therefore, I just freeze it thoroughly, and eat it adding it to sauerkraut (already on the table, not when pickling).

Girls, SOS! We need a recipe for semi-finished eggplants. Mom and I used to do it, but now the notebook is at home, I can't look at it. We cooked them until soft, put them whole in a jar, there a tomato without a skin and poured some kind of brine into it, and I don't remember further, and then we rolled the jar. In winter they went for caviar. Now we urgently need to do it, but I did not find a recipe for this on the forum. It is necessary to do it in 1.5 hours, help !!!

We carefully read the Forum Rules. = fixing

The recipe is very simple: (not mine, from the culinary forum)

Pour more water into a large saucepan, let it boil. Add salt to make the water saline. Prepared e eggplants (cut off the tails, wash, soak in cold water for at least an hour) put in boiling water. Let them boil. This is where the main point comes in. Eggplants shouldn't be overcooked, depending on their size. We take them out with a slotted spoon and put them in prepared jars. If you have a large amount of eggplant, then boil in portions. When everything is packed in jars, pour the eggplants with the same boiling brine and add an incomplete teaspoon of vinegar to a 3-liter jar. Roll up the lid and wrap it up.
Why semi-finished products? In winter, by opening such a jar, you can prepare a wide variety of dishes from these eggplants. Make rolls with feta cheese and herbs, stuff with carrots with pepper or celery. Cut into plates and fry, then brush with a mixture of hazelnuts, garlic, herbs and mayonnaise. Or cut into cubes, chop the onion, squeeze out the garlic and season with vegetable oil. In general, do what you can do.

[Irina]

Irina, thanks, went to do.

Added Sunday 07 Aug 2016 10:17 AM

Irsha, that's all, 10 minutes ago I rolled up a 1.5-liter. I put 2 tomatoes without a skin, cut the bakly in the middle along the length, not all the way to the ends. Cooked until soft. I poured 1 tbsp into the jar. l. vinegar, I was afraid less. I wrapped it up, I'll unpack it tomorrow.
My mother and I have been making such semi-finished products for a long time and in large quantities, but I forgot, freezers are now helping out. And I don't have a freezer at my dacha, so I remembered the recipe.

well forgotten old

[Irsha]

Irsha, Cirre, please read the Forum Rules carefully.

Girls, help, I can’t find how to freeze eggplants, I was looking for something, but I don’t remember, either raw, or cook, or bake .. and how is it better and more convenient, thanks

[Elena]

Elena, HERE, eg

[Rarerka]

Rarerka, Lyudmila, yes, I've seen this before, thanks .. I'm thinking either to freeze it, or pickle it on the right ... the harvest is good this year

[your own]

Tanya-Admin always advises freezing a small portion for testing. You freeze for a couple of days, then you take it out and try it. Well, you choose your own option

Yes, I'll try tomorrow, thanks)

Yes, I'll try tomorrow, thanks)

You still won't find an optimal answer.
Some will say that raw frozen eggplant is delicious, others will say it's disgusting. Everything is individual. I personally did not like the one or the other methods. I will not freeze eggplants anymore. In cans in oil marinade, it is best of all according to other recipes.

Taya! I subscribe to every word! There is nothing better than cans of butter marinade! Although if you bake and freeze, then they also behave pretty well.

I baked the blue ones and froze them. It seems normal, but still not that. There is no more desire.

[Taichka]

Taichka, and what exactly did you dislike about frozen eggplants?

Does the taste and structure change a lot?

I have not yet figured out whether to freeze or it is better to dry ...

[Inna]

Inna, a little taste has changed, a little structure. Although others who tried it liked it. Last year I could not deal with seaming, so I stuffed everything that was possible into the freezer. And this year I have already made the necessary conclusions, I will do everything selectively.

Girls .. help plizzzz
There are proven recipes for pickled tomatoes and cucumbers .. but just don't get a bite. ... They say it is replaced with citric acid.

[Zhenya]

Zhenya, here, in the morning I invited everyone to pay attention to this recipe.

Tomatoes with citric acid.

Girls .. help plizzzz
There are proven recipes for pickled tomatoes and cucumbers .. but just don't get a bite. ... They say it is replaced with citric acid.

Zhenya for storage in the cold or just in an apartment? will you roll up or under the spin?