Let's crack it while the saucepan is cooking ?!

then in the oven this dessert

as an option.

[Miela]

Miela,
Mirra, I have a primitive beetroot,
At the bottom of 205 I put a piece of butter,
finely cooked and scalded onion
2 finely chopped beets
tomato paste (3 teaspoons soaboy)
salt, sugar
If there is, then 4-5 mushrooms, coarsely chopped. If there is a slice of bell pepper and celery, you can also put it. I turn it on on Hai and wait for the awesome, sweetish smell of beets.
Add fresh lemon juice to taste, mix, give another 10 minutes to make friends
Pour boiling water over (if you want, pour broth)
I bring the beets to readiness. The taste regulating sugar and lemon juice and red peppers should be sour.
I eat just like that, but other people filter the beetroot, prepare tiny dumplings-ears with mushroom or meat filling, boil them and put them in the beetroot

I don’t want to be wrong - I’ll be upset.

Light, try what I created from a book. I have never been upset. That was tasty.
Can you find a recipe? Look at my profile. He is there.

Girls, can you please tell me whether to ferment red cabbage just like ordinary cabbage or are there any subtleties?

For the first time I hear that it is fermented. Mostly for salads, sometimes stew.

I think there is a catch

Or a snag in the oil, maybe a little oil.
Or, most likely, it was necessary to give the apples a little more to sweat, so that they let the juice and the crumb steamed a little with conlensat

[Svetlenki]

Svetlenki, I tried what I had prepared yesterday. Quite a dense mass, with a festive strudel taste. I like it. Probably it should be so. I'll heat it up and there will be a lazy strudel))))
Oksana, thank you !!!! I will still do .. The taste of the holiday)))

sometimes they still stew.

We always stew red cabbage for Christmas duck. served only with such cabbage. There they stew her with an apple, something else. I did something for a very long time, I don't remember what they shove there. If necessary, I can search. But it turns out very tasty.

[svetta]

svetta, I've seen the recipe for a long time, but now I can't find it.

Galina, Look, if not difficult.

I saw the recipe for a long time

The recipe for what?

sauer red cabbage in the same way as usual

just like white cabbage.
Just cut as thin as possible - that's what my friend does, delicious.
And she also pickles it.

[svetta]

svetta, sauerkraut.



Irina, and can you add carrots or without them?
I'll chop it on the mandaline. I love it when it's thinner).

Can you add carrots or not?

my friend makes with carrots.
Still, red cabbage is spicier than white, and carrots add sweetness.
She also puts carrots in pickled ones.

Girls, I am surprised to read that red cabbage is fermented! Honestly, this is the first time I've heard.

[Miela]

Miela, the red-headed one is either pickled or stewed. Maybe you're looking for pickled? I made it with bell pepper and balsamic vinegar. Delicious. The author of the recipe suggested this salad in general for preservation.

Red cabbage.
3 pcs cloves
1 pc bay leaf
1 kg red cabbage
1 apple
6 tablespoons red wine vinegar
Several tablespoons of apple juice
200 ml red wine
80 g cranberries
2 pieces of onion
1 st. l oil for frying onions
1 tablespoon granulated sugar
1 pinch salt, pepper

Divide the red cabbage in half, remove the stalk and cut in a vegetable cutter, but not thinly. Peel the apple, core it and grate finely.
Add cabbage, apples, vinegar, apple juice, wine, cranberries and add bay leaf with cloves, stir and leave overnight.
Cut the onion into thin strips, fry in oil, add sugar and lightly fry. Add cabbage and marinade and cook for 40 minutes. Remove the laurel and cloves and season with salt and pepper.

[Lelka]

I tried what I had prepared yesterday. Quite a dense mass, with a festive strudel taste.

Lelka, click where this recipe is. What I read is visible with half an eye. Not deposited in the head.

click where this recipe is

Here)) I go and finish ... Tasty!

Apple dessert with crispy crumbs (slow cooker)

1 shot of apple juice

Galya, where are we shooting from?

and where are we shooting from?

Because of the ambush.
Corrected 1-2 Art. tablespoons of apple juice. as much as possible, 4 spoons. In general, a few tablespoons.

marinade and cook for 40 minutes

So this is already a stew?
The recipe is interesting, thank you.

How is it already stewed?

Did I really talk about pickled? I immediately wrote that it was stewed cabbage. read it one page earlier. This dish is served with the duck.

And I probably read this like that, thanks, I must try.

And this I probably read like this

or don't read ..

Well, so it may be

Well, so it may be

In our time, everything can be ...

Especially when you are looking for glasses around the house for half a day ...

when you look for glasses around the house for half a day

It's too early for you to look for glasses around the house.

Shklerozzz

Shklerozzz

All the more early.

I'm joking, but sometimes I look for glasses ...

Oh, I also made a similar cabbage, after a trip to Ikea last year, it was there in a cafe as a seasonal autumn dish. I didn’t pickle the night, however, and added only wine vinegar, it still turned out delicious and non-standard. And I ate, scary to say, with boiled quinoa, because there was left, and because there was no suitable meat, and it was necessary to take something to work.
It will be more interesting with cranberries. Or with lingonberries ...

quinoa

have to go buy. I, and only I in our family, sometimes want this cereal to the point of shaking. Now it's the same. For the rest, she "smells bad"

For the rest, she "smells bad"

Yes, she smells of weeds, swan
Yeah, I liked it right away, such a base on which you can put any other taste (although in itself, lukewarm - delicious)

[Kubeba1]

Kubeba1, Natasha, what do you cook her in?

I liked it right away

You know, I tell my friends that I very rarely "feed" them with it, so that they have an idea of ​​what it is, if suddenly their body requires some trace elements that are in it. I am ready to eat often, even with broccoli, even with salad

Damn, girls. We don't have any quinoa. : cray: I'll go and see it in google.



eee mine. Wow!. Sometime in the distant 80s, when I moved here to live. It was sometimes sold in our store. I loved her so much. Then I slowly forgot, they stopped selling. I still wanted to remember the name of this cereal. Nifiga nobody told me. It is generally rare that anyone bought it from us. Found missing. thanks girls. Thanks Google. Now I would still find it in our stores.

Sveta, before the appearance of the slow cooker, cooked in a clay pot on a divider (I have a gas stove).

I don't think about the usefulness, it just looks so perversely tasty to me, it comes with age. Such a porridge with the texture of caviar and with the taste of nothing) well, or what you put - fried pumpkin, for example. Pumpkin doesn't taste good with millet, one thing interrupts the other.

-----
I ran around and forgot that December does not start on Monday, I had to pay for the Internet

eee mine. Wow!. Once in the distant 80s, when I moved here to live. It was sometimes sold in our store.

This is really yes! Did they sell it? I have memories of lentils from the eighties (and for some time I did not think that I would see them again someday) ...

[Kubeba1]

Kubeba1And in those years I did not know about lentils. And that was in the village. Although we had a rich collective farm, but still. I have not seen her anywhere before and after. And I remember that it was called something incomprehensible.

[Svetlenki]

Svetlenki, Sveta, but you can have a recipe, if it doesn't make it difficult. Lies beautiful forks. I want to attach it).

OlgaGera

My husband, too, when I cook it for myself, asks "why again stinks of burnt socks." He has some unhealthy associations. I do not care. I love her).




Girls, do you think there is a difference between 207, 2010 and 212 (besides electronics)? Something has climbed onto the kitfort site, and the sizes of the units are slightly different. What to take?

[Miela]

but you can have a recipe, if not difficult.

Miela, Myrrh, I did this one

Red cabbage with caraway seeds (Zhannptica)

Only be careful with sugar. I put a little less.

Yes, she smells of weeds, swan

is quinoa quinoa?

is quinoa quinoa?

Moviefamily Amaranth (Amaranthaceae) native to the slopes of the Andes in South America.

is quinoa quinoa?

I read it on Wikipedia. Quinoa species

Quinoa species

well yes. I met on Google)))

Oh, and I somehow cooked milk from quinoa in a hot way, sniffed it, sniffed it and threw it away, decided that it had gone bad while soaking the cereal.
When, rarely, I cooked quinoa as part of a side dish, I don't remember such a strong effect. That's because. The remains of the cereal lie and after that milk I'm "afraid" of her. How do you prepare pure quinoa? Please teach.
I have a mixture of white and brown cereals in a bag.

But it's true - amaranth flour does not taste very good)) and quinoa, if you rub its leaves in your fingers, does not smell good. Relatives...

[Irgata]

Irgata, well yes. Amaranth, of course, sounds beautiful. But also quinoa from amaranth. "And what a different fate!"
There, in the highlands of the Andes, they have little that grows useful, so they have to eat all kinds of nasty thingsthat heaven sent. Poor people, what else to trade besides llama wool? They've promoted something that grows, thanks to ZOZhniki who are looking for something superfood unusual, such as Jerusalem artichoke, chia seeds or something else. The less tasty, the healthier. And it's true: eat less.

Well ... that's what advertising does to people ...

[Lelka]

Lelka,)) boil millet! or wheat groats, delicious, this wheat groats

I don't even like cereals. Rice sometimes. Buckwheat.
Or salad, sauerkraut, and meat)))

red cabbage sauer the same way as usual or are there any subtleties?

Everything is the same, but since the red one, in comparison with the white one, is less juicy, it is optimal to ferment with a wet method, or add a part of the white one. Although purely red, it ferments well.

Girls-luminaries of slow cooking, please tell me, that is, if I cook broth, it is better to fill the slow linger by 2/3 of the volume. So? How is it in your experience?



by the way, can you get meat in one piece? Or is it necessary to cut it? I have beef (flank)