OlgaGera
Galina, Irina, savior !!! I went to study
posetitell
Good day. There are a kilo of bare seeds that need to be disposed of. What would be made of them in a ground form? (exactly in the ground) What kind of paste or cream or ...? Tell me, pliz.
Tumanchik
Quote: posetitell

Good day. There are a kilo of bare seeds that need to be disposed of. What would be made of them in a ground form? (exactly in the ground) What kind of paste or cream or ...? Tell me, pliz.
catch
I am looking for a recipe on our forumSunflower halva
(Tumanchik)
Crumb
posetitell, Nikka, do you want to cook urbech?

Very helpful and high-calorie delicious thing !!!

Here's another recipe sunflower halva ...
posetitell
Girls, thanks. I, out of wretchedness, did not think that everything so tasty can be cooked, I feel that I will go buy more seeds
Iris
posetitell, Here ang-kay somewhere laid out the recipe for pâté from sunflower seeds .. look, maybe you like it
posetitell
Iris, thanks, I'll look.
Without thinking twice, based on what I have at home, I have now made Tumanchik according to the recipe, and now I have had time to eat. They also told me an Armenian halva how to find sesame seeds. oil, and I will do it. People, divine! I haven't eaten halva for a hundred years, because in the store there is something killer in it for me.
Tumanchik
Quote: posetitell
and now I've had enough time
I do not know! go to the recipe and show it!
posetitell
Quote: Tumanchik

I do not know! go to the recipe and show it!

I am a hussar and I dare not contradict the lady (done already)
nila
posetitell,
Nikka, not too late? I have a recipe for Sour Cream Without Dairy Seed Sauce.
Only I looked at us, I don't think I posted it here. That was probably on another forum.
posetitell
Quote: nila

posetitell,
Nikka, not too late? I have a recipe for Sour Cream Without Dairy Seed Sauce.
Only I looked at us, I don't think I posted it here. That was probably on another forum.

Nelya, you won’t believe it (nothing if I’m on "you") - mine have almost finished the halva and tied me with tape to the kitchen and demand something else, so it’s not too late, but just in time. Moreover, "Sour cream without milk" is the very thing for me (I can't dairy), so I'm waiting for the recipe for the sauce, all grateful in advance.
Tusya Tasya
Quote: posetitell
so I'm waiting for the sauce recipe,
And I wonder what kind of "sour cream" is that?
nila
I found a recipe for this sauce, all the same I wrote it on another forum.
Here in the subject to write - there is a lot of scribbling. I wanted to put up a separate recipe, the pictures were not saved in my computer, only recently I deleted all the old pictures.
And according to the rules of the forum, can I use my photos from another forum in the recipe? Or just on a new one you need to upload to your computer, and then to our gallery? It's just that there are a lot of photos, and I broke to save them. And I also watch the Master Chef.
If not, now I will copy the recipe to the topic.
Tumanchik
Nelya, why don't you post the recipe without a photo? and then add them when you cook this dish. very interesting!
nila
Ira, there is a photo, just my photos on another forum, not on my computer. Now I'll try to save them to the computer again.
Tumanchik
Quote: nila

Ira, there is a photo, just my photos on another forum, not on my computer. Now I'll try to save them to the computer again.
I understood. without caption pictures?
nila
Without an inscription, but I reduced the pictures of the process there, and, accordingly, they are also saved with me, reduced. Now I'm trying with photos, if it doesn't work, I'll put it without photos.
Tumanchik
Quote: nila

Without an inscription, but I reduced the pictures of the process there, and, accordingly, they are also saved with me, reduced. Now I'm trying with photos, if it doesn't work, I'll put it without photos.
want
nila
IvaNova
Maidens, what struck me on cauliflower and broccoli
Apparently I'm getting old
Can you please tell me what is delicious with them - soups (including puree soups) al baked. No hard frying
Crumb
Irisha, I highly recommend trying colored flan it works no worse with broccoli) cabbage !!!

Simple and tasty - baked in sour cream or milk sauce, cooked in this way is good and colorful and broccoli ...

And yet, mine are very fond of simply cooked in a double boiler or baked in the oven, in a roasting sleeve, cabbage ...

You can eat it with your favorite sauce), or you can eat without anything, just seasoning to taste ...
eye
Quote: Krosh
just seasoning to taste
sprinkle with grated cheese)
the simplest and fastest: microwave, splash a little water, salt, bring to readiness, add oil to taste.
gala10
Quote: IvaNova
I got hit on cauliflower and broccoli
I am looking for a recipe on our forumCauliflower Broccoli Casserole (Redmond RMC-01)
(NikSV)
I am looking for a recipe on our forumCheese soup with cauliflower and mushrooms
(gala10)

$ vetLana
Who bakes yeast bread with corn flour in KHP? Advise a proven recipe.
dopleta
$ vetLana, here is my:

I am looking for a recipe on our forum

Bread with corn flour, herbs and turmeric

Ingredients:

Corn flour "Kudesnitsa" - 80 g
Wheat flour - 300 g
Salt - 1.5 tsp.
Honey - 1 tbsp. l.
Water + kefir - 220 g
Corn oil - 1 tbsp. l.
Turmeric - 1 tsp
Parsley, dill, green onions - a bunch.
Pressed yeast - 8 g

Knead the dough from all the ingredients, except the herbs. Add finely chopped greens at the end, mix, form a ball, put the dough in a dish greased with vegetable oil, cover with foil and leave until doubled. I put the dough in the microwave, it saves time several times. It is enough to turn on the microwave two or three times for ten seconds at intervals of ten minutes - and the dough rises! Now I knead it, put it in a floured proofing basket with the seam up and send it back to the microwave to rise the dough again. I preheat the oven to 220 degrees, putting a bowl of hot water in its lower part, turn the bread from the basket onto a hot baking sheet covered with baking paper or a Teflon mat, make cuts and bake for 20 minutes, then lower the temperature to 160 degrees and turn off the oven after another 15-20 minutes, checking the bread for a "dry stick". A beautiful, ruddy, fragrant and healthy bread is ready!

nila
Larissa, thanks for the cornbread recipe. I took it to my notebook, otherwise it will be lost here.
dopleta
To your health, Nelya! I, like you with sour cream, dragged him from another territory.
nila
I see, Larisochka
I was looking for a recipe for interesting corn bread, but only simple recipes came across. Now corn flour has just ended, and here's your recipe. We must now run for the torment.
$ vetLana
dopleta, Larochka, very tasty recipe. Thank you for responding. I understand that such a beautiful one can turn out in the oven. Can you bake it in HP? Size M.
In your opinion, does corn flour go better with kefir than with water or milk?
dopleta
It is possible in HP, Sveta, what is stopping? And with milk, too, it turns out great, I baked.
$ vetLana
dopleta, tomorrow I will bake


Added Thursday, 08 Dec 2016 06:46 PM

dopleta, Larissa. Don't look at the roof. I rewrote the recipe with a mistake (I wrote 200 g of flour), I had to add flour during kneading. Delicious, aromatic, cheerful little yellow bread.
I am looking for a recipe on our forum
Tumanchik
Girls like me with gingerbread on you. But I wanted to. I am looking for a gingerbread recipe for a long aging. I want to put it now. You never know will have to go to the hospital. So mine themselves will bake for the New Year. Please tell me verified. So that there are fewer discrepancies with the one on the first page. For reading all the pages of revisions and comments I simply cannot master.
Trishka
Quote: Tumanchik
will have to go to the hospital.
Irishik, what are you doing, please do not hurt
Olga VB
Irisha, the gingerbread cookies are well kept! For example, you can bake and put them on the far shelf until better times, and when you need to, even in months, you will get them.
I like gingerbread from Lena Sahara - both tasty and easy, and stored well, and, if necessary, perfectly refreshed with an apple.
Don't get hurt!
Tumanchik
Quote: Olga VB
I love gingerbread from Lena Sahara
Click on the recipe pliz.
all is well girls!
Mirabel
Advise on how to make the chestnuts tastier and more comfortable. Once again we went to the Christmas market and ate this delight. It's time to make them at home
In my opinion, Larisa-Doplet told more than once, but how to find now
dopleta
Quote: Mirabel
In my opinion, Larisa-Doplet told more than once, but how to find now
Yes, Vika, more than once. Of course, they will not work exactly the same as usual with a brazier with coals at fairs, but it will not be much worse. I don't like boiled ones, I bake them either in the oven or in multistere, either in rotisseri... You need to pierce or cut through the peel with a sharp knife, spread it on a baking sheet and bake in a hot oven until the first cotton - as a rule, it takes about 20 minutes. It is better to fry not a lot at once, but as much as you can eat at a time, because cold they are much more difficult to clean.
Mirabel
Larissa, Thank you, Larisa! unfortunately, I don’t have such machines, but in AF, is it also possible?
In general, I want a multi-roster for a long time. we still have it - a brazier for chestnuts.
Cirre, Checkmark, thank you!
dopleta
Quote: Mirabel
we still have it - a brazier for chestnuts.
Yes, even chestnut tongs are attached to it, which I have not seen separately anywhere on sale! And in AF, it is imperative to cover the chestnuts from above, otherwise they may burst and stain the heating elements.
Mirabel
Larissa, well, the same roster is already coming to me. : yahoo: found on Ibea
Kivi
happiness piled up in the form of 10-15 kg of bacon. What to do with it ?? I salted everything, a couple of pieces that were with mnyas, marinated and baked like a pod. But there is still a lot of this fat ...
Umka
Quote: Kivi
But there is still a lot of this fat ...
Kivi, heat / make lard.
Kivi
stupidly in the staff on languishing to melt? I'm unfamiliar with lard (
Tusya Tasya
The languor is noticeably lower than 100 degrees? Then it may not be flooded.
Kivi
82 like on the machine does. So, sir. And where to put lard with 10 or so lard?
Umka
Kivi, hold on and get to know
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292742.0
Since 10 is a lot ... you don't have scales at home?
Kivi
there is :) but there may be more than 10. They dragged 50 or so home pigs. And she was plump)
OlgaGera
Kivi, make lard and you will be happy. And in bread, and fry, and you can eat. And useful


Added Friday 16 Dec 2016 11:14 PM

where to take such a plump pig. All are on sale some kind of paupers

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