I am looking for a recipe on our forum

[Olga VB]

Olga VB, try to conjure with this recipe, remove the onion completely, it is not really needed there, replace the eggs with flaxseed powder, and steam it

Baked liver pate with cottage cheese (dietary) (Mandarinka @)

[herbs are not sharp]

no spices, salt, sugar

Olya, if food is steamed, a lot of its natural salt is retained in the products, since it does not pass into water, does not dilute with water, like welding the product. Why you have to add salt when cooking food.
Therefore, it is quite possible to reduce the salt to a minimum when steaming. And instead of salt, you can add spices, herbs are not sharp!!!, they will also serve as a salt substitute. Proven by my own experience, my food is always salted on the table, and I feel good anyway

Another option for cooking food without salt:

Borscht is a light version. (Admin)

Everybody's health

Thank you, girls, I will also save these links.
It is a pity that we are not allowed neither vegetables nor milk.

Lyudochka, Thank you for the reminder about the flaxseed "egg" - completely flew out of my head

about linen "egg"

Linseed thickener (raw egg substitute) (Admin)

Girls, available chicken liver, hearts and stomachs. How delicious to make a liver for pancakes? My husband wants, but we have a family, he and I, there is really no one, so I bought a little bit of everything, and now I stupidly look and think about how to make delicious and juicy chicken liver?

Girls, available chicken liver, hearts and stomachs. How delicious to make a liver for pancakes? My husband wants, but we have a family, he and I, there is really no one, so I bought a little bit of everything, and now I stupidly look and think about how to make delicious and juicy chicken liver?

Well, if it's delicious !, I would first put out the hearts and ventricles together, I think about 40 minutes in a pressure cooker. during this time she fried the liver. then I fried the onions / carrots, there the hearts and ventricles (drain them from the water). and fried everything together in vegetable and butter (crumble the liver) and brought to taste with salt, spices and herbs. and then through the large grate of the meat grinder.

[Tatyana]

Tatyana, here

Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers (Elena Tim)

and here

Liver patties (m_o_l_g_a)

Liver processing is described

[Irishkina]

Irishkina, ButtercupThank you girls!

I found that.

Oh, the cooking principle is the same. I think it will work for the liver too. I found a steamed fish soufflé, you can safely change it to the liver.

[Olga VB]

Olga VB, specify what kind of diet you need now. I have an old Lithuanian book that has a diet food section with recipes. I will send you photos of recipes on Watsapp or Viber. The main thing is to understand what kind of diet you are now shown.
Be healthy!

Good morning everybody !!!
Please tell me - there is a recipe for pea soup on the forum. so that there are no boiled peas. I remember that he was cooking there on the "Baking" mode ... it seems I cooked according to this recipe - it turned out the way everyone loves it - not boiled peas. I just don't remember the modes ... how much to set + soak-DO NOT soak !!! Still, I need to write everything down separately - to duplicate, so that later I do not search again, I will not get used to doing it. I reviewed many recipes for soups here - it seems that I have not seen this? Maybe someone remembers? THANK YOU !!

it was cooked on the "Baking" mode

and the mode * soup * why is it not good? On * baked goods * a strong boil, it will not be tasty.
choose

and the mode * soup * why is it not good? On * baked goods * a strong boil, it will not be tasty.

I paid attention to this recipe earlier that the soup does not boil much and peas are boiled (as many people here write - in "dust"), but rather languishes. Everything boiled, but not boiled - both potatoes and the rest. There I still remember there was such a phrase - "this is for lovers of NOT boiled peas" or something like that.
These links were revised earlier almost everything, therefore I wrote here.
THANK YOU !!
Now I thought ... maybe there was not "Baking", but "Stewing" there was a regime ... confused

[Tolena]

Tolena, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=189111.0
but this one will not work?

this is for lovers of NOT boiled peas

in any case, peas are cooked at a low boil, and the degree of boiling is regulated by the cooking time

* stewing *, * soup *, * stewing soup * - rather, it is the mode * soup * that will suit you, stewing almost does not boil, and boils weakly on the soup

how are you going to cook peas - with meat, with seeds, or just a pea-vegetable soup? on what meat? whose bones?

the peas themselves are cooked, without preliminary soaking, for 1.5-2 hours = decide now

but nevertheless it is better to soak it for at least an hour (I don’t drain the water, and the peas, of course, are well sorted and washed beforehand), then it will cook more evenly and retain its shape better

[Tolena]

Tolena, it seems to me whether the peas will boil or not, depends on whether to soak them beforehand or wash them very quickly and immediately put them in boiling water. In the second case, it boils well. But if I soak it for a long time or just wash it for a long time (washed it and set it aside for 20 minutes), then it will definitely be difficult to boil it down. I usually use Stew for soup.

[solnyshko1]

solnyshko1, that is, if you do not soak it, will it boil down? Well, you must!
And I sin on peas. Lately, he doesn't want to boil it, no matter how much you boil it, but I always soak it for the night.

Most likely, it is "extinguishing"
And also, if the peas are not soaked in advance, then they also will not boil down and will be hard.
While writing, already answered
But I do not agree with the fact that unsoaked peas are cooked. I have the opposite

And it seems to me that a lot also depends on the peas, I never soak, I put everything together in cold water, I cook all the time on the Stew in Panasonic program for 2 hours, sometimes it turns out like a puree soup, and sometimes the peas remain whole halves and even harsh.

also a lot depends on peas

I think so too. Usually I soak the peas in advance, but this is if the broth is already ready and you just need to turn it into soup. And, if I cook pea soup right away, then I put the washed peas to cook with the meat. Until the broth is cooked and the peas are ready.

[M @ artochka]

M @ artochka, Yes exactly. I cooked soup with the same peas twice in a row. For the first time, I very quickly washed the peas and poured the peas with ready-made frying with water from a boiling kettle, the Stewing program. An hour later, the peas were boiled. But the soup turned out to be a little thin, and I added more peas, which also boiled down in an hour))) I cooked it with meat, so there was no need to increase the time. I always cook meat soup for two hours. And the second time I was distracted for literally twenty minutes, put, maybe, in not very hot water, and the peas did not want to boil, cooked for two and a half hours. I recently found out that too. It is believed that soaked peas immediately enter the germination stage, so they do not boil over.
So everything must be done quickly and pour hot water or immediately into boiling broth.

Devuli want to make pies with strawberries Recipes revised. There is a favorite dough. Yeast. What are the tricks about strawberries? So that it does not flow strongly? Is everything possible with cherries? I usually do not distribute pies with cherries for a long time, so as not to float. Mom taught that. It turns out okay. A little starchy ...
What an experience with strawberries ~ share, pliiiz!

I share my grandmother taught.
I dry my strawberries, cut them into quarters, and sprinkle them with sugar quite generously.
By the way, whoever has their own garden, and strawberries, accordingly, do not all ripen at once, you can cut and add at least one berry, and so on for several days, and then roll up and sterilize everything at once.Summer in the middle of winter is guaranteed for you!
But back to the pies.
After a day, the strawberries will already let the juice well, you need to throw them in a colander so that you can get a good glass. The berries are strong, moderately juicy, but not flowing either. Everything, you can mold pies.
For dumplings, everything is easier - just select whole medium-sized berries for them, so that a couple of dumplings can fit in each. But there is also no need for proofing.
Good luck!

By the way, whoever has their own garden, and strawberries, accordingly, do not all ripen at once, you can cut and add at least one berry, and so on for several days, and then roll up and sterilize everything at once. Summer in the middle of winter is guaranteed for you!

Great!))) You don’t cook it, I don’t understand a little ... so, if NOT for pies, then roll it up with juice in a few days?

Well, yes, only after seaming it is necessary to sterilize thoroughly.
You can, of course, do a five-minute - whatever, as with fresh. Actually, it is fresh and is, only in its own juice - already a little canned with sugar and dried due to the merged juice.

Girls, I crawl again with a question.
I've already soaked the pearl barley ...
But I don't have a slow cooker. Attention, question!)
What t ° should be set in the cartoon ~ small Filka (there is a Manual Mode from 30 to 160 °) in order to simulate, at least partially, a slow cooker. Qween has a Low mode there.
Here is the prescription.

Creamy pearl barley and milk soup (Qween)

[mamusi]

mamusi, Margarita, maybe it will help: my Chinese slow-motion device in the "low" mode keeps the temperature from 70 to 90 degrees.

[TanyaKotya]

TanyaKotyaThank you, Tanya, I have already set 80º.
I usually cook any porridge from night to morning in a multi at 90º.
And then I think there will probably be a lot, because I don't know the slow modes ...
I'm already scared, will it really cook? At 80º

[mamusi]

mamusi, Rita! I sometimes fry strawberry pies. deliciously unreal! will this suit you?
I read more attentively that you are only interested in the filling .. in that recipe they put strawberries, sugar and starch and it turns out great!

[Vika,]

I'm already scared, will it really cook? At 80º

It should be cooked, only more time is needed than usual in a cartoon. In my slow-cooker, the cereal languishes more than it boils - the liquid boils quietly around the edges, and a delicious porridge turns out.

sometimes I fry strawberry pies. deliciously unreal! will this suit you?

Vika, share the recipe? I have never fried pies with strawberries, I bake more and more.

[Mirabel]

Mirabel, Vika, and I want this recipe. Bring him here, pliiiz!

It should be cooked, only more time is needed than in the cartoon

I dropped in ... it's boiling! Tiny ripples run across the surface. Miracle! Well done, Filka!)
I want it for 5 hours, and then Warm up until the morning.

I dropped in ... it's boiling! Tiny ripples run across the surface. Miracle! Well done, Filka!)
I want it for 5 hours, and then Warm up until the morning.

I hold my fists to make it work, but the taste of the porridge will still be slightly different than in the slow one. In time - look, suddenly Filka starts to play naughty ...

but the taste of the porridge will still be slightly different than in the slow one

And why?
We eat porridge every day. From cartoons. I found out about slow cookers only a month ago. My family will not understand another saucepan))). Are cereals so different?

[Daria]

Daria, in the opinion of my family, are different. In a slow cooker, food is cooked in an earthen pot and takes longer than in a cartoon. In my opinion, it turns out to be somewhat similar to the dishes from the village stove.

[Mirabel]

And me! And I'm wondering about strawberry pies! Mirabel, really looking forward to it!
Thanks in advance!

[Tatyana]

Tatyana, eh, and after all, once I also took a cartoon precisely for the reviews "dishes like from a Russian stove"
Thanks, I will think

Cooked !! I did NOT soak the peas, slightly fried the lentils in oil. Then everything went according to plan - roasting vegetables on the "Fry", then added potatoes + spices + fried (before vegetables) pieces of grilled sausages and poured water. I put it on the "Extinguishing" mode for 10 minutes. The pressure was forcibly released) Bottom line: the peas are completely boiled and boiled even, but not in mashed potatoes (same that), and the lentils are completely boiled, but not boiled.I think it will stand still with the lid closed until it cools down and it will come finally.

[Daria,]

oh, and after all, once I also took a cartoon precisely for the reviews "dishes like from a Russian stove" Thank you, I will think

Daria, everyone has different tastes. Some people like porridge more from multi. You go into the topic of slow cookers - maybe you don't need a new saucepan.

Girls can someone tell me how best to cook marbled beef.

It depends on which part.

[TanyaKotya]

TanyaKotya, Everything worked out!)
The slow cooker worked just fine!

[multi]

Are cereals so different?

No, not very different. The main thing is temperature. The multicooker keeps heat well, although the bowl is not thick, but the body is thick. Small cooker with a thick bowl. But this is not clay.
Chinese slow cookers with earthen bowls, and earthen pots in the oven.

In multicooker there is a mode * stewing * - about 100 *, there is a multi and with a mode * languishing * - even lower t, on a mode * keeping warm * 64-68 * sous-see Chicken sausage in a multicooker Redmond RMC-02. A la su-vid. Mode * heating *. and you can languish.

So do not worry your husband, cook everything in a slow cooker, she is very, very multi

eg, Multicooker Redmond RMC-02 as a slow cooker and cook porridge slowly, and everything else any cartoon becomes slowcooking

[M @ rtochka]

M @ rtochka, Irishka Tumanchik has a recipe for porridge cooked in a clay pot in a slow cooker. I did - it turns out yummy. Millet porridge stewed in a pot

[Irina]

Irina, Thank you! 01 Redmond is), read it.
Tusya Tasya, I did, I liked it! Such a crumbly porridge!

[mamusi]

Everything worked out!) The slow cooker worked just fine!

mamusi, Congratulations

here is the recipe for the filling

Vika, Thank you

Save, help, my husband suddenly remembered that in childhood, naturally in the shaggy Soviet years, he heard some kind of morning program and there they told him how to make a "magic omelet", his mother did it, he wants it like in childhood, and he also wants to learn how to do it himself Maybe someone remembers something like that ...

[Buttercup]

Buttercup, this one?

Omelette "Magic"
Beat eggs and milk, add mushrooms, pre-fried, herbs, tomatoes, sprinkle everything with a thick layer of cheese, you will not believe, this is delicious !!!
Products
eggs 3 pcs.
milk to taste
cheese 100 g
mushrooms to taste
greens to taste
soda 1 pinch

[Galina]

Galina, not him, there were no mushrooms, tomatoes ... I think eggs, milk, flour, the proportions are not clear, his mother would not do delights ...

I was a pioneer. But I don't remember the show. I do this - a lot at once, no matter what they ask for a long time!
In a deep bowl I combine eggs, 10 pieces and milk of the same amount by weight. By eye, essna! If the egg weighs about 55 grams, then for a dozen I take about half a liter of milk. A pinch of salt. Everything.
I stir without whipping. Lazily, a few strokes (25-30) with an ordinary fork. In order not to break long egg ..., let's call them, threads.
I pour it into an oval fireproof glass dish and put it in the oven. Degrees ... 200, I think. For 35-40 minutes. I usually set a timer and leave the kitchen. I don't grease the dish with anything.
If anything, I have a gas oven, but with convection.
It turns out an ideal omelet - a dish of my laziness.



No flour needed!




You can pour it onto a larger baking sheet. It will become subtle. It will be possible to roll up and start with whatever the soul desires.

[Galya]

Galya, well, apparently it is, I looked for the same in the tyrnet, an omelet from the USSR, they write 50 ml of milk for 1 egg, salt to taste, mix without whipping. The main thing is that his mother does not remember such an omelet at close range, well, she is not a fan of cooking

He-he, a public catering recipe. I would write more about him here, but I'm afraid they will expel me ... for undermining faith in the glorious past.