I am looking for a recipe on our forum

[Buttercup]

Buttercup, yes I am not making stocks. So it turns out ... They give out once a year social services. help. A lot of rice and buckwheat. And I don't eat it quickly.

[Taya]

Taya, of course, our cereals, unfortunately, are now expensive, good rice and buckwheat are 100 rubles per pack, and in packs it is now 800-900 grams, so we buy by pack, we catch discounts ... But we have sugar reserves, just in these paper bags, but not for myself, but left from the fall from feeding the bees in the winter

I store it in plastic milk bottles.

And me too, I really liked it. It takes up little space and, most importantly, the food moth will not get there, since it closes hermetically.
For long-term storage, you can keep it in the freezer, if there is room, of course

Today, if everything goes well by evening, I'll start with pancakes.

Girls, I made pancakes based on buckwheat porridge. Suddenly very tasty))) Delicate, light, fragrant ... and not any buckwheat)))

[Tatyana]

Tatyana, Well, that's great

[Tanyusha]

Girls, I made pancakes based on buckwheat porridge. Suddenly very tasty))) Delicate, light, fragrant ... and not any buckwheat)))

Tanyusha, recipe somewhere on HP? Or did you come up with it yourself? Sorry if I missed the link before. I would have slipped my "buckwheat-not-eating" such ... useful!

[celfh]

celfh, here's an unexpected joy! I didn't know where to apply it, so as not to throw it away, but it came out so beautiful!

Taia, after one unpleasant incident, when a mole started up in a glass jar with cereals, I store cereal stocks in the refrigerator in a vegetable bowl. Flour in the freezer.
My grandmother sewed linen bags, kept cereals in them, periodically changed and refreshed cloves of garlic. Allegedly, the moth protects from all kinds of living creatures.

In addition to unpeeled garlic clove, tangerine peel and horse chestnut also protect from moths (grocery and wool).
Good luck!

periodically changed and refreshed the cloves of garlic. Allegedly, the moth protects from all kinds of living creatures.

I also thought so, until I found the source of the moth in the kitchen in garlic, and I got there, of course, last.

At one time, she saved herself from oranges with crusts, fresh - laid them on the shelves of cabinets

[Sveta]

recipe somewhere on HP?

Sveta, no, found on the Internet)

I would give my "buckwheat-not-eating" such ... useful!

I'll post it tonight if I don't find an analogue here. True, she did not design it "artistically")) But the main thing is the result, not the picture))

Dear Khlebo-Pechkinsky, help with a recipe advice, I want to bake some kind of pie (not yeast) with bananas and cottage cheese-sour cream, somehow I rarely use bananas in baking, but here I wanted to ...

Lyudochka, I liked Nelichkin's pie so much. I think it will go well with a banana:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=477286.0

[Buttercup]

Buttercup, here's another recipe:

Banana cake (Classic banana bundt cake) (Scarecrow)

[Larissa]

Larissa, yes, I liked the same, I did it, only with apples and berries, if I don’t find anything else, I’ll make it, it’s wonderful, but we have already eaten these three in a row with different fillings

I liked the same

[Galina]

Galina, thank you, my bananas are not very ripe ... but while I think about it, I want something tender and juicy, it rarely covers me like that, but then suddenly the body requires bananas and cottage cheese ...

[Mandraik Ludmila]

Mandraik Ludmilaand a pie with caramel and bananas https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=97220.0, in my bookmarks, I want to try it myself), maybe add a curd between the dough and bananas

[Irina. T]

Irina. T, thanks, very interesting!

[Mandraik Ludmila]

Mandraik Ludmilalook, suddenly you want it

French "bun" with banana cream (Ikra)


Curd cheese is easily replaced with any curd. Made it the other day with tasteless ricotta - it turned out to be the most delicate soufflé, I liked it even more than in the original.

[Ikra]

Ikra, Irochka, thank you, I considered this recipe, but we don't have rolls at home ...

[Mandraik Ludmila]

Mandraik Ludmila, no bread at home?

[Ikra]

Ikra, but we don't eat our own rye with coriander and caraway seeds.

[Mandraik Ludmila]

Mandraik Ludmila, oh ... as I wanted, I can't go out to lunch now))))

[Ikra]

Ikra,

I store it in plastic milk bottles.
And me too, I really liked it. It takes up little space and, most importantly, the food moth will not get there, since it closes hermetically.

The groats may already be infected with all sorts of "croup eaters". So Irina Irsha's advice "first warm up and then store" is the most correct one. When stored in a booze jar, so that the cereal breathes, you can tie the neck with gauze.

Now I looked at all kinds of nonsense about beautiful food. There was a cute tiramisu. Plain, but layered with bananas.

I have already come up with, in general, a combination of recipes known to me, something similar to Curd sour cream with berries. Sandy-sour cream dough (already cooled in the refrigerator), and pouring egg-curd-sour cream with semolina. I will add frozen blueberries to the bananas for beauty.
Thank you all for the ideas, they helped me come up with the recipe.

Girls, help out!

We have a cake on the forum, in which the chocolate sponge cake is not made with wheat flour, but only with potato starch.
And, if I'm not confusing anything, then this biscuit is baked in a slow cooker.

I baked it several times. A wonderful biscuit, but I can't find it anywhere.

Thank you!

[Tatyana]

Tatyana, not this one?

Finnish cake "Dream" (no flour) (Mama Maxa)

[Vest-points]

Vest-points, it! Thank you very much! Hurrah!

Girls, how good it is with you! Thank you all for the warm and friendly atmosphere!

[Tatyana]

Tatyana, that's great!

[Tatyana]

We have a cake on the forum, in which the chocolate sponge cake is not made with wheat flour, but only with potato starch.

Tatyana, there is another one that looks exactly like potato starch and many really bake in a multicooker

Moroccan cake with coffee (irza)

Girls! Please advise. I want to make a Caesar salad, there is a boiled chicken breast. if I fry it a little, it won't dry out? or a little of it in the grill?

Girls! Please advise. I want to make a Caesar salad, there is a boiled chicken breast. if I fry it a little, it won't dry out? or a little of it in the grill?

her sous-see .... well, or at least in soda. then it will be soft and will not dry out

[Mirabel]

Mirabel, Once upon a time here on the forum I learned: to withstand the chicken fillet overnight in a salty solution. Then take it out, rinse it and put it in the sleeve, do not add salt, you can add spices such as sweet peas, bay leaf.
Bake.
At the exit, the most tender and very juicy meat. This is a dietary option.

If you want a fried version, then I suggest pre-mixing fillet cubes with ready-made mustard, add soy sauce instead of salt. You can leave it to marinate, or you can immediately fry it in a closed multicooker, stirring occasionally. First, the chicken will give a lot of juice, and then it will evaporate and the meat will brown. It will look beautiful on a plate and yet delicate.

[already]

She is already boiled
You can lightly fry, not to a crust, but you can just cook it in Caesar

[Rarerka]

Rarerka, is that where I was looking? She wrote, wrote, and she was already boiled.

[Tan]

Tan, but I took note of your advice

[Tan]

Tan, but I took note of your advice

and I

[Tanya-Fanya]

soak chicken fillet overnight in salty solution

Tanya-Fanya, and how much salt? Are there proportions?

[Rusalca]

Rusalca,
I'm making a solution according to Chuchelkin

Solinad: 60g of salt and 40g of sugar for every liter of water. Plus Art. l. pounded allspice in a mortar. So much water is needed to hide the chicken! Withstand 12 hours. Mint and thyme are a little fresh, if available, also in solinade (pre-mash with your hands). No - well, figs would be with them

[Lenochka]

Lenochka, Thank you!

[Tatyana]

Tatyana, The fact is that I already have a boiled fillet. Later I noticed that this fact was not taken into account ... yes ... I want to somehow attach it to the case.
Thanks for the advice! : rose: I will consider for the future.

Posted on Friday 10 Feb 2017 4:54 pm

Ludmila, Lyudochka, thanks! Yes, it seems like a crust is needed for taste or more beauty .. can really use it as it is

how much salt? Are there proportions?

Sorry, I don't remember the proportions.
No matter how Admin-Tanya gave advice.
The bottom line is that when you bought meat, no matter what kind of chicken, veal, pork, and you can't cook it right away, or you need to cook it tomorrow / the day after tomorrow. You can store it in a saline solution.
I take a saucepan, put the meat, pour coarse salt generously on top and fill it with raw water so that the meat is covered. I close the lid and store it in the refrigerator for no more than two days.
Very convenient, fresh meat is stored without freezing and remains fresh.

Sorry, I don't remember the proportions.

Possibly proportions HERE

: girl_red: Girls, help! The first time I decided to cook barley porridge. But ... it turned out to be blue. In the evening I washed it, soaked it, set it to cook in the morning. According to the instructions 1: 5, but I poured 1: 4, it was possible even less. But the color ... what's wrong? Once at a party I ate delicious (white, crumbly) porridge.

[Marina]

Marina, it still depends on the cereal. do not worry. fry the onion, carrots, mushrooms well and go there, garlic, spices and herbs. fry too. you can't pull it off by the ears.

Oh, even with homemade stew it is delicious This is a cereal of this quality, I think
Galina also taught us how to soak barley in kefir overnight. Try this

Galina also taught us how to soak barley in kefir overnight

No, I didn't soak it at night. For 2-3 hours, and then rinse thoroughly with running water. The porridge is light and fluffy.