Cirre
svetta, Cake "Prince Eugene" (Prinz-Eugen Kirschtorte)

Simple, fast and tasty
Olga VB
Quote: Cirre
But I didn't like it, it crumbles
It’s strange, it keeps its shape perfectly, even half a portion is cut into thin cakes with just a thread. In the topic, too, no one complained that it crumbles
Svetta
Cirre, no, it doesn't suit me, there are grated almonds, cream, too expensive and my husband will not buy what he needs. But in fact it is a cake. Box, I will think, interesting!
Cirre
Olga VB, Olya, I wrote about it in the topic Chocolate biscuit for one, two, three # 163
Elena Tim
Girls, please tell me how to look for a cream that is puffed into all sorts of pies or buns and is baked right in them? I don’t even know the name to look for.
Yuliya K
Elena Tim
Yulenka, pasiiba! I saw this patisier three hundred times, but I would never remember it.
prona
Elena Tim, Lemon cream.
From the phone, the link is not inserted. I really like baking.
Crochet
Quote: prona
Lemon cream

I am looking for a recipe on our forumPatissiere cream
(natapit)


According to the link that Julia gave on the previous page, he also exists.
Elena Tim
prona, Crochet, girls, thank you very much! I just came to Natasha's lemon patisier using Yulia's reference - there, at the bottom of the recipe, it is mentioned, so I bullet there.
FSE. I baked them, fed everyone, got drunk myself, I was lying around and ... I itch (I’m allergic to citrus fruits), but that doesn’t prevent me from cracking sacks of lemons.

I’ll go to the loratadin’s shmyaknu, otherwise I’ll go right now ...

Rusalca
Quote: Elena Tim
FSE. I baked, fed everyone, got drunk myself,
Che baked something though? Itself
Quote: Elena Tim
got drunk
and you don't even fast
Elena Tim
Quote: Rusalca
and you don't even fast
Yes, there is nothing. You think I wouldn’t be drawn if I had guessed to take a picture.
Yes, I had a "team hodgepodge" there - an experiment on an experiment, until the very end I did not know what would come of it. It turned out a shortcrust cake with layers of lemon-apple filling and lemon patisier.
Rusalca
Quote: Elena Tim
Yes, I had a team hodgepodge there
Don't be so scared! I read - a hodgepodge, sho, I think, with cram? When I read further, I understood
prubul
Help me find the recipe for "Merluzzo il crema" Cod steak in creamy spinach sauce
I am looking for a recipe on our forum... Recently we went to a cafe and now the shninat in a creamy sauce just delighted everyone. There were secret spices and now I'm racking my head. In the internet and we could not find it. Tell me! That's approximately what there is, but here only pepper
Ingredients for Creamy Spinach Sauce: Fresh spinach - 2 bunches
20% cream - 250 ml
onions - 1-2 pcs.
butter - 50 g
salt - a pinch of ground black pepper - to taste
Ikra
No secrets - it's just garlic)).
Fry the spinach (I take ice cream, coarsely chopped, but you can do anything) until the liquid evaporates in olive oil, in which a couple of cloves of finely chopped garlic were previously fried. Remove the garlic before frying the spinach. Add heavy cream, a piece of butter and simmer until the cream is partially evaporated. The final touch - pour a handful of finely grated Parmesan or any other hard cheese into the spinach, knead until dissolved and serve. Sometimes, out of laziness, I put granulated garlic, at the stage of adding cream. Salt and pepper to taste.
Most likely in the cafe you were served with boiled (steam) cod just that. Spinach in a creamy sauce, French style. Itself somewhere not so long ago ate, in some network cafe.
Olga VB
Interesting sauce, Irisha! Please make it a separate topic
Ikra
Olga VB, I can’t now (I’m moving, I don’t cook anything, it’s harder than macaroni and sausages.But it's very simple, even my 82-year-old mother has mastered it.
Mandraik Ludmila
Irochka, and then, as you overeat, fill out the recipe, please, the question is not in simplicity, but in our memory.Sometimes you go and try to remember someone wrote something interesting, but there are no bookmarks, and fsё ... oh, maiden memory
Mirabel
Quote: Mandraik Lyudmila
and then, as you overeat,
so then there will be even more problems, and less time

soon 2 years since we moved, but have not yet fully settled


Irina, Easy moving!
masterpiece recipe!

Olga VB
Quote: Ikra
I can’t now (I’m moving, I don’t cook anything
Girls, if someone is going to make this Irishin sauce, fill it out, please, with a recipe! I really do not want to lose it. And Irisha will correct it, if something goes wrong, right?
Cirre
Girls, and no one knows how to make sweet and sour sauce, as they sell at McDonald's
Mandraik Ludmila
Galya, Admin published from the press, but this is unlikely to be done at home
Can i eat in fast food restaurants?
Cirre
Quote: Mandraik Lyudmila
it is unlikely to be done at home

yeah, half of that and not find what to put. Well, maybe someone does something similar
$ vetLana
Cirre, Galya, have you been looking? It seems to me that I once saw a recipe for HP. If you don’t find it, I’ll try to search later.
Cirre
Svetlana, I was looking for, but we have others
$ vetLana
Cirre, I saw this:
Ban mi - Vietnamese baguette
Cirre
Shine, it's not sweet and sour, it's mustard. They have different ones there
Sun
Hello) I have been looking for a recipe for a dish from my youth for a long time ... In the eighties I studied at a school and lived in a hostel, so in the dining room they often gave us a second, I don't even know how to describe correctly ... a thin layer of dough on it minced cake and again a layer of dough on top, most likely it was baked in the oven, it was not fried for sure ... the dough was the most delicious in this dish ... Maybe someone met this recipe, please share)
dopleta
Sunwas the dish called lamajo? I was taught him in the Caucasus. There, these cakes are served in a stack, stacking on top of each other.
I am looking for a recipe on our forumSpicy flatbread "Lamajo"
(dopleta)
Sun
Quote: dopleta
was the dish called lamajo? I was taught him in the Caucasus. There, these cakes are served in a stack, stacking on top of each other.
The fact of the matter is that I don’t remember the name, it doesn’t look like a lamajo, although many thanks for the link, a very attractive recipe) What I’m looking for looks more like a "big dumpling", only the minced meat looked like a flat cake centimeter thick one and a half and eight centimeters in diameter)))
Ilmirushka
Sun, you have described in such detail not only the dish itself, but also almost the method of its preparation. So what's stopping you from trying to cook it from memory? Irina, do it and show us everything
Sun
I tried already ... did not work, or rather it worked, but not that (((((((
Tusya Tasya
Sun, but these were not brizols? A meat cake is baked inside a much larger fried egg. Circle or semicircle shape.
Sun
Quote: Tusya Tasya

Sun, but these were not brizols? A meat cake is baked inside a much larger fried egg. Circle or semicircle shape.
We must try ... after all, it may well be ... at that time I didn't really know how to cook, so I could well be mistaken about the dough, I only remember that it had some unusual taste ... Thank you))) )))
Mirabel
In my opinion, I recently saw a salad with red beans iiiii .. pickled cucumber and something else .. I can’t find. Can someone help?
Yuliya K
Quote: Mirabel
salad with red beans iiiii .. pickled cucumber
Vika, that's just what I did two days ago, starting from these products! I had a baked chicken breast, added a can of red beans, pickles, boiled eggs, green onions, and mayonnaise. Very tasty!!
Leka_s
And I like to chop a pickled cucumber into beans, squeeze out the garlic, add fried onions and carrots straight from the pan to the garlic, pour it over with mayonnaise, you can leave it like that ...delicious
Olekma
Quote: Mirabel

In my opinion, I recently saw a salad with red beans iiiii .. pickled cucumber and something else .. I can’t find. Can someone help?
in the mailing list from the site, the cook came to me such a salad. Maybe you saw him there?

contains canned red beans, pickled cucumber, boiled egg, onions, seasoned with sour cream.
Ikra
I have a riddle from America. My husband's friend walks to a Russian store, nostalgic for our products. I tried to buy sauerkraut, but I bought this:

I am looking for a recipe on our forum

They call it simply lettuce. Translated means that it is lettuce. That is, lettuce. It looks like an Iceberg. Salted in some way, apparently very simple. Because in structure and taste, it is like a rag (which is not surprising) and slightly salted. He says it's delicious and asks me for a recipe. They say that since they bought it in a Russian store, it means that in Russia only lettuce is sourced in all villages. Yeah, a man left a long time ago))))
But I wonder, maybe someone has come across a recipe for pickles from lettuce so that it looks just as awful (in my opinion)? Some gray rags)))
Olga VB
I pickle lettuce according to the same recipes as pickled cucumbers. This is delicious.
An ordinary salad just like that with a panicle - the overgrown, with a plump fleshy stem and large dense leaves is especially tasty. And I cut the iceberg into quarters on the stump. Only an iceberg is economically unprofitable, but very tasty.
dopleta
Ira, I ate it there. Just from the Russian store. It is simply a fermented lettuce, i.e., fermented. Poured with brine and ready in a few days. But it tastes even better if it is mixed with other vegetables. I also like that. Now there is just another portion with lettuce, leeks, garlic, tomatoes, green beans, sweet and hot peppers.
Ikra
dopleta, Larissa, roughly how we make quick sauerkraut, right?
dopleta
Yes. Exactly.
Ikra
Then I beg you to poke me in a way that is suitable for this! I haven't been picking cabbage for a long time (my husband can't), I forgot how
dopleta
Ira, it couldn't be more elementary - vegetables and herbs cut into large pieces are filled with brine (my proportions are 2 tablespoons per liter, but I like saltier). You can diversify with other spices, but in this case I don't like anything else - salt, pepper, garlic and herbs.
Ikra
dopleta, is the brine cold or hot?
Yuliya K
Quote: dopleta
It couldn't be more elementary - vegetables and herbs cut into large pieces are filled with brine (my proportions are 2 tablespoons per liter, but I like saltier)
Yes, this is the safest option !! According to this principle, Chinese cabbage is salted, only with more saturated spices! Peking one can also be fermented and sliced ​​entirely like Lena's in the recipe.
I am looking for a recipe on our forumChimcha (chimchi, kimchi ...), easy way to cook
(Elena Tim)
Ikra
Yuliya K, Thank you! I'll show you this method too, I think I'll like it!
dopleta
I pour it cold.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers