I am looking for a recipe on our forum

Krosh, I also like dried ones more, they have a rich taste. I was even disappointed with the fresh ones! Fresh mushrooms, only from the forest, the aroma is magical, but they turned out to be boring in the soup.
From fresh whites, I just cook soup (not mashed potatoes) according to the classic grandmother's recipe - with barley. She gives the broth, the soup becomes thicker. A friend does not like pearl barley and thickens with semolina.
I made a puree soup with buckwheat. It gives color, as if with dried mushrooms, and matches the taste with white ones. We liked.

but in the soup turned out to be boring

Any boring soup, especially mashed potatoes, is good to diversify with homemade crackers))

the simplest, you know), such that nothing superfluous)), something like water, mushrooms, potatoes) soup-puree

Innus, cook it just like that. Just add some karat cheese for the soup. There are two types of them: with mushrooms and with onions. Take either or both at once (I do this). It is sold exactly in all Auchan. Or any other processed cheese you like. And when the potatoes are boiled well, blender is all. My proportions are as follows: I cut all the mushroom vegetables into a medium cube so that they take up a little less than half of the pan, fill them with water to cover, put the chopped processed cheese and boil well. I make mashed potatoes with a blender, then gradually, stirring, add milk or water to the top of the pan (I look at the degree of density, which I like). I slightly boil everything together, bring it to taste with various spices necessary for the occasion.
This is the fastest and most delicious. Recently, very often I make mashed soups like this from everything)))) The main thing is that there are more crackers, and you can't drag the family by the ears

Help the girls to find the recipe for livers with boiled oatmeal.

Will this work? :

2 tbsp. ready-made thick oatmeal
1/2 tbsp. Sahara
1 large egg
h. l. ground cinnamon
30 g melted butter.
1/2 tbsp. white flour
3/4 Art. whole grain flour
a handful of raisins
2 tsp baking powder

Mix porridge with butter, egg, sugar and cinnamon until smooth, add flour. The dough is pretty sticky. Pour some sugar into a separate plate and mix with tsp. cinnamon. Take the oatmeal dough with a tablespoon, roll in a lump of dough in sugar on all sides, transfer to a baking sheet with the lined baking paper and slightly flatten. Do the same with the whole test.
Bake for 20 minutes in an oven preheated to 200 ° C or until tender. Due to the fact that the cookies are covered with sugar on all sides, it is necessary to monitor the baking so that it does not burn.
Transfer the finished cookies to a wire rack and cool.

[Mandraik Ludmila]

Mandraik Ludmila-Dear, celfh-Tanya, Tanya-Fanya-Tanyusha, Ikra-Irishka, girls, I love you all so much !!!

Thank you for being there !!!

I carefully read all your advice, it remains to implement !!!

Mom filled me with porcini mushrooms, wears and wears, wears and wears, and so every day !!!

I, so that the taste of the mushroom soup was richer, first I lightly fry the mushrooms with onions. It turns out much tastier. Even ordinary russula make a very tasty soup.

And yet, it seems to me that in order to feel the taste of porcini mushrooms, it is better to cook them without onions and carrots. I thought the same thing before that mushrooms without onions and carrots are not the same, but after I tried the "porcini sauce", they treated me here in the village and taught me a recipe for cooking, I only after that realized how different ceps are from other mushrooms ... Especially when there are a lot of them, the gravy with sour cream is a masterpiece, well, of course, in my opinion, I recommend everyone to try it, it is simple to prepare, except for porcini mushrooms, sour cream and salt, nothing is needed!

ABOUT! It's about mushrooms. I’ll ask. My husband picked up a bucket of milk mushrooms. They say that milk mushrooms are not boiled. First, they soak for three days, then three more in salt, turn over and three more. We ate with friends - very tasty! But I didn't know they were raw. And oh, how scared to cook like that. Are there still such desperate ones?

Are there still such desperate ones?

Yes, we salt something like this all our lives.

[Irish!]

First soak for three days

Irish! But, the water should be changed every 12 hours. My dad is so salty milk mushrooms.

And oh, how scared to cook like that. Are there still such desperate ones?

I love milk mushrooms and this is how I cook, only during pickling I also add a standard set of leaves as for pickling cucumbers

[Vesta]

Vesta, Irsha, thanks for the tips)

[iris. ka]

iris. ka, my Ostashkov girlfriend, all the mushrooms that her are planning to pickle, in the same clean and milk mushrooms, nigella and so on. "pickles", boil for 5 minutes, rinse with cold water, and salted in the usual special way. She does not soak anything, she has no time)))) And by boiling, she solves the problems of all sorts of bitterness from milky juice. There is such a way, it turns out.

[iris. ka]

iris. ka, I have a husband every year, when we bought a house in the village, he requires raw-salted mushrooms, so the white milk mushrooms and other saltwort growing along the banks of our stream, soak for three days and then immediately salt in an oak barrel in layers, sprinkling with salt and a standard set of greens ( currant leaf, helen leaf, dill umbrellas, garlic), under oppression. Gradually pick up the barrel, adding as the mushrooms are picked. All the same can be done in glass jars and enameled dishes. Salt russula and mushrooms without soaking, rinsing I put them in a common container, the more variety of mushrooms the more delicious it turns out in the end.

Added Thursday, 25 Aug 2016 6:39 PM

Ladies, I need urgent advice, making peppers and zucchini stuffed with minced turkey, with carrots and barley. The question is: what spices will go to the turkey in this situation, in order to correct the slightly rancid taste inherent in the turkey, but at the same time so that all the same the taste of "chicken" remains, and not everything turns into the taste of spices. I wanted to throw curry first, but I thought it was too much ... I rarely cook a turkey, usually I soak it first and this aftertaste disappears, but then I got the minced meat (my friend's refrigerator was covered and she handed out everything perishable to her friends) you can't soak ...

Mom filled me with porcini mushrooms

Kroshik, and you are their sushi. Dried white ones are like a favorite dress: for a feast, for the world, and for good people)))

Yes, it’s a bit late, I woke up with a question .. As a result, I poured more marjoram, thyme and black pepper into the minced meat, and a bay leaf into a saucepan in the fill ... It is already boiling slowly on the stove, it smells delicious, I hope my husband will like it

Will this work? :

2 tbsp. ready-made thick oatmeal
1/2 tbsp. Sahara
1 large egg
h. l. ground cinnamon
30 g melted butter.
1/2 tbsp. white flour
3/4 Art. whole grain flour
a handful of raisins
2 tsp baking powder

Thanks, I'll try.

[Mandraik Ludmila]

Mandraik Ludmila, it's a pity, I saw a question about the taste of turkey mince late, I hope everything turned out deliciously!
In such cases, I add stewed vegetables to the minced meat, especially onions and larger carrots.

[Tanya-Fanya]

Tanya-Fanya, thanks, I already posted the recipe yesterday, I liked how it turned out, I decided to share it with everyone.I add a lot of carrots, but onions, in my opinion, do not suit the bird, it tastes too strong

Kroshik, and you are their sushi.

Thanks for the advice, my golden !!!

I sent all today's boletus to the dryer, otherwise my chest freezer, when I approach it with mushroom briquettes, is already doing this ... As I understand it ...

[Irish!]

Irish! But, the water should be changed every 12 hours. My dad is so salty milk mushrooms.

Mihasik, I also bring a "bouquet" of oak twigs with leaves from the forest along with the milk mushrooms, and soak the mushrooms with them - then they will not become so limp.I also change the water twice a day at least, and sometimes more often - if sclerosis does not attack
Girls, tell me out of friendship - at what temperature is it correct to bake products from puff yeast dough? I have already baked a lot of them, and lately they don't want to turn out as needed I sin on the oven, even it began to be wiser with the temperature, but I forgot myself ... I also suspect that I bought twice frozen Karoch dough, I will run out of extreme

[Tatyana]

Tatyana, I buy only puff yeast, I like it more. And I bake a lot of it. So it is in my oven that I get this dough best at 200 degrees. (5-6 minutes) and then 180 degrees. (12-18 minutes and more until ready)
Buy a package and run it for experiments, then you yourself will understand. If it's just dough, then one is T, and if the products are stuffed, then the other is T.
I really like the dough from METRO of their firm ARO, roll. Good in Silpo of their brand Premium, highly recommend! A good cook from ATB is bullshit, from Varus of their VARTO brand is bullshit, Hercules still does a good job.
And the re-defrosted dough is immediately visible along the edge of the package, I always see it as crumpled and stuck together.

[svetta]

svetta, do you have electric or gas oven?

[irza]

irza, electric oven without convection. But each oven bakes in its own way, so you need to experiment with your own.

I do it best at 200 degrees. (5-6 minutes) and then 180 degrees. (12-18 minutes and more until ready)

Almost related ...

I bake puff pastry products for the first 5 minutes at 200 * (convection), then I lower the temperature to 160 * (convection) and bake for another 10-15 minutes) ...

[svetta]

svetta, Crochet, Yes, I have already baked it a million times, everything worked out great, lately it has begun to bust even. By the way, try the nuna "Prize", otherwise we can really do this "Kuhar" exiled ..... Actually, I really like the "Viennese buns" dough from "Silpo", but it is very expensive and unprofitable for me Today, right now, just once I'll take a chance - and tomorrow I'll get a jerk for the "Prize"

Girlsiiiii, I've seen such a recipe, the eggplants are cut, then they are divided into paired pieces, then they are opened like a book, then minced meat is there and fried.
help to find this recipe please! I just have eggplants!

And who knows, in the bins homeland unpeeled pine nuts were found. My husband and I tried to remember how old they were - exactly 5 years. Probably straight into the trash, right? Probably not even let them into the tincture, will they taste bitter?

[marina-asti]

marina-astiI think yeah ... five years is too much.

[Natasha]

Natasha, not this one?

Eggplant pockets with minced meat (Pten4ik)

[Mikhaska]

Mikhaska, but I don't know and I can't remember where they are from and what could be done with them at all))))

Question 2 - walnuts in shell, two years old, should they be sent there?

[Marina]

Marina, well, yes, for 5 years already rancid ... I have the same thing, I thrash it, I buy it for later, and then it won't come in handy - I come to throw it away
And in the shell it is necessary to check, there may be still alive ...

[Mikhaska]

Mikhaska, Mandraik Ludmila, thank you, helped my conscience to send everything to the trash!

For five years there is nothing alive left there. It is necessary to store in the freezer if you do not plan to do anything from fresh ones. And after the freezer is useful, at least a maximum, after a year, little remains. Although, they will go for tincture. (I'm talking about cedar trees).

What are walnuts? Did your friends give them to you, or did they take them from the store? If in a store, then it is also not known how many they were lying there. But, if they taste edible, then I also advise you to put them in the freezer.

[Mikhaska]

Mikhaska, yes, I have never done anything with them anyway, maybe someone sent it from Novosib, I threw it into the closet and forgot. In our country, no one made or drank tinctures anyway. Easier to throw away.

[kolobok123]

kolobok123, thanks for the reminder. Now I will lay out my recipe for such eggplants, I think it may come in handy.

[Natasha]

Natasha, not this one?

Eggplant pockets with minced meat (Pten4ik)

Svetlana! Thank you so much! This is what I was looking for.

[kolobok123]

kolobok123, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=463793.0

Here I also laid out, look, maybe this will look good for you.

helped my conscience to send everything to the trash!

And give the squirrels? Not? they do not like this too?

[Galina]

Galina, I remembered about them))) But the last time I saw a live squirrel was about 25 years ago in Izmailovo in the forest

And I have squirrels, such thieves, they have already robbed all the hazel, they were not allowed to ripen!

And give the squirrels? Not? they do not like this too?

Squirrels won't eat this themselves.

the last time I saw a live squirrel about 25 years ago in Izmailovo in the forest

We have two squirrels running around the yard. At first they were shy, but now they are bolder. People jump on their backs and try to get into their bags. We bring them sliced ​​apples, carrots, seeds and nuts. We have a pine tree at the entrance, where they settled. So they stick to us, basically.

Oh, and we have entih squirrels in the Kuskovsky park - like shoe polish! mnogoooo !!! I carry seeds for them, the nuts have already eaten up everything.

walnuts in the shell, two years to them, send there?

under the bush, in the land, let her be fed

Well, maybe in that part of the village where there are old trees, they happen, but I don't go there)) I have already thrown everything away.

Ladies! Where can you add the failed jam? liquid with a taste of overcooked. I was thinking about baking .. but I'm afraid that you will feel a bitter taste.

And I have a question about mushrooms. Now I'm sorting boiled mushrooms for pickling, marinade and freezing. And I'm even dull: where to shove the boletus legs? Is there anything about them on our website?

where to shove the boletus legs?

Anechka, I would pass them through a meat grinder and freeze them. And in winter - in sauces, etc.

[Anna1957]

Anna1957, I put the boletus legs in the freeze. In winter in potatoes, or some sauce for cutlets. If there is a lot, I twist or blend at once.