I am looking for a recipe on our forum

We put waste in my mouth. Fortunately, there is not some kind of fat glaze, but real chocolate

We put waste in my mouth. Fortunately, there is not some kind of fat glaze, but real chocolate

Yes, there is a chocolatier in your mouth!

[Larssevsk-Larisa]

Larssevsk-Larisa, gluten-free baked goods are very relevant to me! Have you posted your successful recipes with flaxseed flour somewhere?
So far I have mastered a biscuit on potato starch with and without cocoa, as well as Charlotte on it.
Cornstarch in batter.

And I recently asked here what to do with the deposits of buckwheat flour. And they gave me a link to a buckwheat cake. It turned out to be such yummy! The specific taste of buckwheat is not felt, it gives nutty.

Tomochka, our buckwheat flour flies away with a whistle: firstly, we bake our favorite bread with this flour (wheat + buckwheat + rye), and secondly, we often bake buckwheat pancakes (wheat + buckwheat). They are with cottage cheese and honey - just classics of the genre!
We don't have time to buy flour. Incidentally, tomorrow for Saturday breakfast we have just agreed on buckwheat pancakes.

[Irina]

Irina, yeah, I'm also afraid of the boss's reaction, even to the discussion here, he's a serious man! I'm even afraid to upload the correct cider recipe ...

We very, very much ask you to write about the cider! All the more weak it is alcohol! So far, not a single recipe has approached me, which I did, it seems to be good, but in comparison with good and correct French, everything is not right! And I want to be close to the original!

Girls, there is a jar of cranberry extracts left. Last year. I pressed the fruit drink with a pusher. And the squeezes remained. A valuable piece. I really don't want to throw it away. There is no point in drying - very little will come of it. Maybe someone will throw an idea?

I report and advise. I dried the cake in a dryer - there were no other options for disposal. Then put it in a blender. What was ground, what was not ... I added this charm to the bread during the second batch. What was the taste and aroma! I advise everyone !!!!

and I have a new question. has anyone frozen dumplings? what came of it? at what stage were they frozen?

[Tumanchik]

TumanchikI was freezing. Choux, from your recipe, for example:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=279438.0

I used to freeze the completely ready-made dough, which was rolled out in layers on the dough sheeter. That is, these were the remains of the blank, for which the filling was not enough. I shifted the layers with cling film so that they would not stick together when frozen. It defrosted perfectly, plastic, as if nothing had happened.
I used to freeze simple (water, egg, flour) just a lump. Fine. When defrosting, it does not lose its qualities.

[Tumanchik]

TumanchikI was freezing. Choux, from your recipe, for example:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=279438.0

I used to freeze the completely ready-made dough, which was rolled out in layers on the dough sheeter. That is, these were the remains of the blank, for which the filling was not enough. I shifted the layers with cling film so that they would not stick together when frozen. It defrosted perfectly, plastic, as if nothing had happened.
I used to freeze simple (water, egg, flour) just a lump. Fine. When defrosting, it does not lose its qualities.

thanks Irisha. I'll know. now did 1/3 of the portion. was afraid

I used to freeze the completely ready-made dough, which was rolled out in layers on the dough sheeter. That is, these were the remains of the blank, for which the filling was not enough. I shifted the layers with cling film so that they would not stick together when frozen. It defrosted perfectly, plastic, as if nothing had happened.

Exactly! And I do this sometimes, it is especially convenient to transfer the film to roll it into a roll for storage. That's how I keep the lasagna sheets. And then you don't need to cook, because fresh ones, and take up little space, and do not break in the freezer due to the roll.

Exactly! And I do this sometimes, it is especially convenient to transfer the film to roll it into a roll for storage. That's how I keep the lasagna sheets. And then you don't need to cook, because fresh ones, and take up little space, and do not break in the freezer due to the roll.

Irish, how are they promoted later?

And give them a little bit of frost, so that plasticity returns and unwinds with a bang!

girls, give advice-recipe for porcini mushroom soup in order to preserve the taste as much as possible: I rarely cook it, I forget)

[eye]

eye, Tanyush, I was recently interested in about porcini mushroom soup ...

Can I write my own way of cooking forest mushroom soup?
I cook the same from fresh and dried, but I cook in a pressure cooker - first I cook the mushrooms on the soup program, then I take out the mushrooms, if I cut the large ones smaller and fry them in a pan with onions, then I put either barley or beans from cans (in their own juice), you can probably also ordinary dry beans, but I have never cooked with them, potatoes and mushrooms with onions and cook further, serve with sour cream, very tasty. If there are a lot of mushrooms, then I can not add either barley or beans, but be sure to fry the mushrooms with onions.

Girls, bye the season. There is no time and opportunity (as well as strength and mood) to exhibit a recipe. And then the season will pass and it will be a pity.
A very tasty and interesting recipe. Peppers stuffed with plums. Old notepad recipe.
Hopefully useful.
I can't say exactly the proportions for vegetables. I never spot them. Dap brought in - and there will be a drain. For about a part of the plums, five parts of pepper. The best pepper here is of course gogoshar. It's so thick-walled rounded. But I take advantage of what I can grab at a bargain price. Plums are better than prunes. Well, or the one that is divided into halves. Everything is cleared. Pitted plums. Peppers from the core. Do not cut the peppers. Cut the stalks and shake them out. Peel the stalk in mono, chop and freeze.
So that's it. Now the peppers need to be scalded or blanched. Mono try both in the package and in the microwave. In short, to soften the steel. Then we stuff the plum into the pepper. And pepper in jars. Cooking the marinade. Per liter of water goes: sugar 2 cups (with a slide or not to taste), salt 3 tbsp. l., vinegar 0.5 cups. Sharp such will be. From spices I like lavrushka, allspice and one clove. In general, to taste. If the marinade is not enough, then it was brewed immediately based on the proportions. Pour over boiling marinade. Sterilize for 20 minutes. Twist / roll up.

Try it. DELICIOUS!

[Tatyana]

Tatyana, in our family cabbage soup with mushrooms is very respected, in principle with any. After all, the potatoes that we all cook with mushrooms appeared only under Peter I, and there were always mushrooms in Russia. So, I cook mushrooms, then I add cabbage, carrots, onions and pearl barley. Carrots are also not "our vegetable", but without it, it’s completely empty

cabbage soup with mushrooms is very respected in our family,

Last winter I cooked sauerkraut cabbage soup with dried mushrooms several times - very tasty!

Our Favorite Family Mushroom Soup with Potatoes and Beans

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=309472.0

[eye]

eye, I also have a family recipe for mushroom soup, it even seemed to me that everyone cooks like that: boil mushroom broth, you can put whole or cut in half. Then remove the mushrooms, chop, fry in butter (butter or vegetable or in a mixture) together with onions, add carrots, cut into small cubes, or grated. Strain the broth through cheesecloth just in case. Put chopped potatoes in it, cook, and then add either noodles or rice of your choice. Cook until almost cooked, add a mixture of mushrooms, onions and carrots. Naturally, bay leaves, peppercorns. Salt. In the prepared soup, herbs and sour cream. Tasty

[alfa20]

alfa20-Vikul, Oroma-Olenka, girls, why don't you want to upload your family family recipes with separate topics ?!

After all, after a while, in this topic it is difficult to find any recipe ...

[Crumb]

Crumb, Inna! I promise, I will return from the dacha to the city, I will. But it always seems to me that this is so commonplace, everyone knows this, etc.

Hello girls!
Maybe someone knows the proportions of the recipe, which is unfortunately lost in my family ... I ate in childhood and adolescence ~ my grandmother did, but to write down my hands did not reach!
Eh! Then everything spun so much that it was no longer possible to ask my grandmother, my mother, or any of the elders! Too late ... But we did and eat ~ that's for sure!
Eggplants were preserved in three-liter jars as a whole (only cuts))). They boiled it a little in advance ~ I saw it, put it under oppression ~ I saw it. They laid out in the jars ~ I don't remember with what FROM SPICES? Was there garlic? They sterilized the jar using a string bag in a large saucepan ~ then poured it with brine and rolled it up ... The jars stood in the mezzanine, ate all winter, took it out, cut it, pour it with butter and BURST !!!)) Delicious!) Not stuffed with anything. And no vinegar. That's for sure. Grandma could not stand it and NEVER poured it anywhere ...
The trouble is that I do not EXACTLY remember the proportions of the brine, and I am worried about the garlic ~ was it there? I'm ashamed ... but
Now I would give a lot to eat them ... I'm not even afraid of sterilization ...
Maybe someone in the family is cooking something like that?) Answer ...

Maybe someone in the family cooks something like that?

Very similar to my salted eggplant recipe ...

Now I will check with the book), if it is, I’ll make it up ...

Girls, I can suggest recipe my favorite mushroom soup with barley.

And my mushroom soup

Mushroom soup with "rags" (OlgaGera)

Very similar to my recipe

Inna, if even a LITTLE similar, give, please !!!! I will do ... I will be glad!

Now I would give a lot to eat them ... I'm not even afraid of sterilization ...
Maybe someone in the family is cooking something like that?) Answer ...

I want that too! literally that year they ate ... only someone cooked from our grandmothers, not me, I don't remember who gave them ... you have to ask around!

I don’t remember who gave them ... we have to ask around!

Oh yeah! Ask around, please! I beg you!) I will look forward to it.

SOS! SOS! The son-in-law gave the corpse of a wild duck! She is whole, current is dead
What should I do with her?

The son-in-law gave the corpse of a wild duck!

Lyudochka, about the game - to Omelka. For example, here.

She is whole, current is dead

I sympathize))) And I'm extremely glad that my husband left hunting many years ago.
With game - it's generally kapets))) Scald, pluck ... cook, and as a result, a thinner, more loving duck)))

as far as I remember, very tough (

Good people, please tell me how you make tomato juice for the winter. I read about two options: we bring it to 85 degrees and then sterilize, the second method is raw in jars, then we sterilize. As a result, I am all in doubt, and I trust your recipes very much. Thank you

Tan, but how to pinch and gut her, I have never done this either

[Ludmila]

Ludmila, scald with boiling water and pluck. And gutting is usually like a chicken. It can't be that it never has to.

truncated gutted already came across
Purely theoretically, I assume the order of actions, but ... what if there is a secret, but I don't know
Until now, I cleaned and gutted the current fish

[Rarerka]

Rarerka, like fish, do not crush bile.

I will try

[Ludmila]

Ludmila, my neighbor's ex-husband is a hunter in the city, so he often brought "game" from hunting. The meat was dark, tough, with a taste of mud, they treated me, and also shot as spices, shot at the game with shot, it would be good not to break your teeth. The product is specific, but some people like it, in the neighboring family the youngest daughter adored these "rags" So the meat must be marinated well and stewed for a long time

[Rarerka]

Rarerkahow you will cope with the processing, think about how you will do it.IMHO (now they just finished eating the wild hazel grouse, which, fortunately, has already got scorched and gutted), the wild psis must be stewed for a long time and persistently in a slow cooker. One of my acquaintances is a hunter, just a specialist in duck, in order to get rid of all sorts of duck aftertaste, he stewed the duck for stew, with lavrushka and pepper in a cartoon. Well, and it is not in vain that sour sauce from wild berries - lingonberries, cranberries - is relied on to everything wild. In their absence, the case is saved by narsharab and balsamic Modena cream. All things are of the same order.
In general, if it will console you, I envy you. Still, you got the fresh, free-to-play food.

in the wild, you got the food you walked on.

I still need to manage to make food from it
Girls, thanks for the TSU Anything I'll still get on the way out
Well .... should get

I still need to manage to make food from it

Extinguish, Kisa, extinguish))))

Lyudmila, do not forget to remove the fat glands on the top of the tail, otherwise the taste of the soap is guaranteed.

Well .... should get

Remembered

There lived a guy in our village, he was kind, but "not all of him were at home," the elderly mother decided that he needed to marry him so that he would not be left alone after her death, and somehow they found a city girl for him, but she had also not a lot "not everyone was at home", and since she was a city girl, she had no idea what could be done with a freshly killed bird, and the "young" husband hacked her goose, scalded it and went to work, she grazed the cows, she had some feathers as she plucked it and put it entirely in a huge saucepan, no one told her that it was necessary to gut it .... her husband was left without supper. Then she learned everything, and best of all she learned to give birth to children, but that's another story

I don't want to offend anyone, it's just a story

remove the fatty glands on the top of the tail

In, another valuable advice I would not dig so deeply myself
Thank you

[Rarerka]

Rarerka, you can stew the duck with sauerkraut. I do this when the ducks are given. Love duck
But if there is only one duck, then it would be gutted and put in the freezer until the next duck. They are small, one for one eater

One, Ol, one
Current my mulberry ducks "fly" a lot
I'm already thinking about cabbage

Wo, another valuable piece of advice

Applies to all ducks, not only wild ones (generally all waterfowl). I even remove the chicken, although it is not so big and smelly.

[Irina]

Irina, Ludmila, duck is just as good in sour apples, somehow our apple cider turned out to be too sour, well, so we stewed all the meat in it, though not wild - the taste was a-a-abaldenny And in cabbage with apples ... right now, saliva choke

And in cabbage with apples

Lud, after a couple of such gifts, I wanted to nail my son-in-law. My husband helped to pluck and gut (I could not), I cooked, but could not eat.