Rusalca
Inna, and how many cans are obtained?
Crochet
Anya, so here it is:

Quote: Krosh
For one two-liter jar, we need:
Tanya-Fanya
Oh, what a wonderful morning! Thank you! I woke up, and there is so much information!
Tiny! Of course, I did not find peaches in wine on the forum, because I was looking for them in syrup or my own juice.
Tell us, or rather, describe what is the output? Peaches in wine .... so spicy, I would say, peaches in mulled wine. Do the kids like it? Or pamper only adults? It's tempting how!
Special thanks for the sterilization!
Crochet
Quote: Tanya-Fanya
I found peaches in wine on the forum

I posted the recipe on another forum, for some reason I never posted it ...

Quote: Tanya-Fanya
Do the kids like it?

My 21 year old baby, yeah, sooooo !!!

Tanechka, I won't tell you about little kids, ours grew up ...
Admin

I am looking for a recipe on our forumCanned apricots in dry wine
(Admin)


And for every day

I am looking for a recipe on our forumDessert "Apricots in wine"
(Admin)


Very simple and delicious!
Tanya-Fanya
Crochet, well, a reminder about the disposal of apples is very important !!
Inna, in the case of sterilization of filled cans in the oven, does the preliminary sterilization of empty cans disappear? Have you washed the cans, filled them and sterilized them in the oven?




Admin, Tanyushechka, thank you! I looked at apricot recipes, but peaches do not have that magical sourness, like apricots.
Svetta
Tanya-Fanya, and what prevents to add a little lemon to-you for sourness? Or a little lemon, but it will give a citrus flavor.
Rusalca
Quote: Krosh

Anya, so here it is:

Fall down! She became completely blind!
Thank you Kroshik!
Admin
Quote: Tanya-Fanya
but peaches don't have that magic sourness

Wine is a preservative and gives flavor. But other additives, spices, lemon zest and juice, sugar - all to taste more affect the taste.
Tanya-Fanya
Quote: svetta

what prevents you from adding a little lemon to-you for sourness?
That's right, that's why I was looking for a specific recipe in order to know exactly "how much to hang in grams" of that very acid for a certain amount of peaches.
Admin
Quote: Tanya-Fanya
specifically "how much to hang in grams" of the same acid for a certain amount of peaches

Starting "at the tip of a knife" to ... "to taste", gradually increasing the dose drop by drop until you get the taste you want for yourself
Same with lemon zest and juice
Svetta
Admin, absolutely right! Peaches are also different in taste, so "hang up lope in grams" for each batch of peaches is different.
hag61
Thank you all for your participation, the bread turned out, but this is a completely different bread.
In the net came the information that Tikhvinsky is similar to the Riga times of the USSR, I will dig in this direction.
Longina
hag61, share your findings. I also love Riga custard bread.
Olga VB
And what kind of bread did you get? If successful, expose the recipe, pzhlsta.

Somewhere there was a Riga of the times of the USSR, but I don't remember which forum
But he definitely was.
I even kept bookmarks for myself, but after that I compiled it, and everything was gone.
So you can definitely find it somewhere.
Good luck!
hag61
Olga VB, Here everything is just a lot of recipes, both on Povarenka and on our forum
posetitell
Need some advice. I want to implement this idea: a biscuit roll with 2 creams - chantilly and lemon curd. How best to put cream in a roll base. Or is it better not to implement such a project? But I caught fire with these creams (I read here on X / P that they combine well).
nila
Nikka, I'm not a pastry chef at all, so maybe I'll tell you nonsense. But somehow I had an idea in my head to try this roll
I am looking for a recipe on our forumWalnut-apple roll in 10 minutes
(nila)

to do with lemon curd. But then this idea completely flew out of my head, and so I did not try. Maybe you can bring this idea to life?
V-tina
Nikka, first Kurd, on top of Chantilly, so I cook according to this principle with cream or butter cream I am looking for a recipe on our forum
posetitell
Nelya, thanks, in the future I will make it according to this recipe, now I wanted to try it with Chantilly.
Tina, thanks a lot for the hint.
nila
Nikka, I meant that if you try to bake right away with smeared Kurd. And then the roll is already ready to miss the Chantilly.
It's not convenient to write a lot from the phone.
posetitell
Nelya, ahh, that's the point. You can partly try this way.
toy09
Girls, there was a recipe for a dessert with muesli, and it seems the hostess cooked the muesli herself. Tell me? Thank you in advance.
gala10
toy09, Admin has everything:
Muesli, granola - what is it, how to cook?
V-tina
toy09
Galina, they are honored. Tina - yes, yes. Thank you, you are so quick to help.
IvaNova
We did not have a case of black currant sauce (for meat)? I remember from the lingonberry, suddenly I ran from the currant?
And in general - what can you compose non-trivial from this berry?
And the second question. About harvesting horseradish root for future use. Interested in both technology and proportions
hag61
Olga VB, I found just such a thing

Tikhvin old Russian 600 g

Table salt 2 g
Rye flour, peeled (Roasting) 100 g
Wheat flour, first grade (Roasting) 100 g
Water, tap, improved 199 g
Wheat flour, second grade (Roasting) 100 g
Apple jam (Frying) 30 g
Sunflower seeds (Roast) 60 g
Granulated sugar40 g
Barley malt20 g
Pressed yeast (* ergosterol) 30 g
Seitan (gluten), wheat protein flatbread 10 g

More than that, neither of which was not, there is no trust in the infe.
Admin

And what exactly is confusing about the recipe? Sweet jam? So there is very little of it in bread

Here are my bread recipes with a high content of various jams - the bread turned out to be very tasty

I am looking for a recipe on our forumWholegrain wheat-rye bread with apple jam
(Admin)
I am looking for a recipe on our forumWhole grain wheat-rye bread with malt, with lingonberry jam (oven)
(Admin)
I am looking for a recipe on our forumWhole wheat bread 50:50 with bran and fruit jam
(Admin)
Mams
Girls, do we have a recipe for white nectarine jam? I cooked it for a long time, but I don’t remember exactly how.
Olga VB
hag61, here the humidity is almost 70%, if not more
Very little salt
And the sugar's worth! Also jam
And what is this frying / baking?
Maybe we are talking about brewing both types of wheat flour with all the water, and caramel the seeds with jam?
The proportion of wheat / rye is also embarrassing: the bread you asked about looks more like rye-wheat than wheat-rye.
Have you tried this recipe? Why not give it a try? I'm only afraid that the taste will be more like gingerbread
hag61
Olga VB, It confuses me too.
I will try it anyway, as soon as we finish the previous experiments.
I'd like to please my spouse.
Admin Thanks for the tip I'll try to apply.
Anatolyevna
IvaNova, Irina, Lina has recipes. And not one, but like three. Look!
I am looking for a recipe on our forumHorseradish "Amber"
(Linadoc)
Irgata
Quote: IvaNova
About harvesting horseradish root for future use.
Sweet shit

and also - ground horseradish + salt to taste = in the freezer = and as an addition to sauces or just like horseradish
Crochet
Quote: IvaNova
About harvesting horseradish root for future use. Interested in both technology and proportions

Horseradish blanks

I store it in the freezer again, whole purified roots.

Last year, it froze ten years ahead ...



By the way, about hell) ...

Girls, share, who knows how to cook horseradish with cream, like a store?

The proportions are of great interest ...

Quote: IvaNova
We did not have a case of black currant sauce (for meat)?

Quote: foxtrader
Blackcurrant sauce with mustard:
- black currant 300g
- water 200g
- granulated sugar 100g
- ready-made mustard 1 st. l
Wash the currant berries, sort out, add water, add granulated sugar, boil for 5 minutes, then rub through a sieve.
Add 1 tbsp to the hot sauce.l of finished mustard, mix.
Serve with meat and chicken dishes.
Mom Tanya
Girls, I'm looking for a pie on which I drew squares with cottage cheese (if I'm not mistaken). When baking, the dough rose so beautifully over the squares ...
V-tina
Mom Tanya, this one?
Mesh Curd Pie (Topfengitterkuchen) (NataliARH)

I am looking for a recipe on our forum
Mom Tanya
Tina, Thank you so much!!!! I think it is !!!)))
L
Mom Tanya, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=141365.0, about the same cake, only chocolate. They also draw a curd net
kirch
This year, my bow has grown unsuccessfully. A lot of small things. Nobody knows how to pickle it? I saw it in a jar. Called pearl




Yuliya K, Julia, thank you. How does it taste? Spicy, sour?
Yuliya K
Ludmila, I had a spicy one, but I put pieces of hot pepper for pungency, acids for my taste are normal, I don't like strongly sour canned food - but here I liked everything and salt, sugar, and acid in moderation! Covered in small jars, kept in the refrigerator.
kirch
Julia, I understood everything. Thank you
Anatolyevna
Mom Tanya, TatyanaI like this one
I am looking for a recipe on our forumPie "Pillows"
(mca)
k @ wka
Girls, help me find a recipe for making cottage cheese in a slow cooker. I read it quite recently, but I can't find it. I just remember that it was necessary to each liter of milk and kefir, and then cut into squares. And what else, I don't remember
V-tina
Galina, it is possible without kefir, I cook like this Homemade curd in a multicooker Stadler Form
k @ wka
celfh, he darling. Thank you very much.
I went to the store, bought milk and kefir, but I forgot exactly how to do it
V-tina, thanks Tinochka, I use the same method as yours to make cottage cheese from one kefir, without milk. And then I wanted to try it with milk.
My dacha cow, from which my milk was not transferred, acquired a calf. The hostess said at the end of August only milk will be sold again. So for now I switched to kefir and store milk
V-tina
Galina, have you tried cottage cheese with milk on whey? My kids love him. And Korovka's colostrum is so delicious ... but this mistress will not sell 99%
Elena-Liza
Quote: V-tina
with milk on whey cottage cheese
How's that?

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