Fermented tea made from leaves of garden and wild plants (master class)

Okay, I'll go underground and try it when no one is home. I also like apple and pumpkin puree in the micron - minimum of dishes, it remains to learn potatoes, and yesterday I baked a carrot cake! Luda, girls, it's very tasty, and most importantly beautiful! Sweet, carrot residues attached (gnarled), color-orange. I've learned a lot here.
People live, they don’t bother with cooking, but I ......, but herring with potatoes and sauerkraut is our everything.

[Veronica]

- this is even dead, but prepare!

Veronica, and the recipe? I heard that word, but I never cooked. Come on, get well and lay out the recipe ... Please!

Nastya is the most correct fondyushnitsa you have, I’m the one who’s not special, I’m saying that if you take a big bowl, you need kilometers of chocolate, otherwise how can you bathe the fruit?
I always do Lyudochka by eye - I will write a very simple dish.

and yesterday I baked a carrot cake! Luda, girls, it's very tasty, and most importantly beautiful! Sweetly, carrot leftovers attached (gnarled),

Oksana, said "A", say "B". What's the recipe? At least give me a link. I have my own carrot, delicious, sweet, big!

I also like apple and pumpkin puree in the micron - minimum dishes, it remains to learn potatoes,

Oksana, just don't clean the vegetables before cooking = then, after cooling down, clean them.

I make dessert with cream and just jelly, you can alternate layers in any favorite sequence, and I'll tell you a secret, we always hide secrets there, any Vigna (I put fruits around - Schaub was noticeable, otherwise devour and not that interest then.) It's more of a fun tradition
And oh very simple, not even a recipe. Whip the cream into a foam (I beat the fatty ones without sugar), leave a couple of liquid spoons, dissolve the cocoa in them and a little coffee to taste, mix with some of the whipped cream. Melt the soaked gelatin in a micron and add to the whipped cream and chocolate and white. Then fill the bowls, as the fantasy unfolds. Filled two bags of milk (polyethylene) and squeezed into glasses in a spiral; added the usual jelly - a layer of strawberry layer of milk layer of choco, there may be different options. Added nuts fruit waffles. I do it for the New Year, lighter than a flour dessert. And I also make Napoleon super fast, but this is already on the second day.

The main thing in dessert is fantasy, if it suddenly ends, just put in cups, cool and delicious. Our cupcake with carrots is called: Brazilian carrot cupcake from Mila007, I do not know how to make links, I don’t know why should I click there? for a long time in my bookmarks, yesterday baked, added zest and sugar as written in the recipe, the girls write sweetly, but we liked it. Yes, sweet, but not cloying!

Everything is clear with dessert! Thank you dear. already identified in the New Year folder.

And I also make Napoleon super fast, but this is already on the second day.

And the most popular question I have today is the recipe? And then the husband is very fond of Napoleon. And I don't like mine, so I don't. My cakes are kind of tough.

Brazilian carrot cupcake from Mila007

ABOUT! I went to look! Thank you, Ksyusha! We also respect sweets.

[lappl1]

lappl1, since the carrot is tasty, then you need to bake it, it is very beautiful and tasty. My all liked both the sweet tooth and the sour tooth

I will definitely bake! Maybe tomorrow. And now I'm making cabbage pie. Did you put in as much sugar as in the recipe? Or reduced it? I'm reading it now.On the first page, the girls complain that they did not bake it. I went to read on.
P.S. Oksan, I reached the 3rd page, I saw your report there. You have beautiful cupcakes. you made them small. Maybe I should bake in silicone muffin tins too?

Napoleon is a huge Secret recipe. The most important time in it: in 1 hour, the cake is ready, but you need to comply with some simple conditions. There is a similar one on the site, or maybe I don’t know this one, but my girls have already disbanded it on the Internet. Perhaps many have thought of it, so I do not claim authorship.
A set of products:
Puff pastry 1 pack (I take "star" - it is not very airy, and once in Auchan I came across a super dough in butter in a transparent tube, I don't remember whose - I'll see then I'll write)
1 can of GOOD condensed milk
1 pack of GOOD oil - Fse.
Further it is even easier, defrosted dough (it can be on the verge of defrosted, easier to roll) I take in plates and cut each plate into two parts; I roll each part onto the entire baking sheet-medium until transparent, but without Holes (you can roll it out on paper), prick with a fork and mark the edges of the cake with a knife (cut off the irregularities), leave a square or rectangle and put in the oven. I cut off a centimeter on each side, leave these cuts on a baking sheet, let them bake too. While he is baking, he rolls out the second one, so we don’t relax - we roll quickly, before you have time to look back, the first one is already ready, and with one eye we look into the oven, Schaub has not burned out !!!! the first one was removed the second one was put on the stove and so on 4 times. We get four baked puff cakes with scraps, the scraps can then be browned in the oven, depending on what color you like, but it is better to dry a little. Then you remember them with your hands in a crumb and you get the fifth cake - the top sprinkle. Let them cool down, we make a cream: we take butter at room temperature (remove it from the refrigerator in advance) and beat it with a mixer with condensed milk. Divide the cream into four parts and spread the cooled cakes. We smeared one cake with cream, put the second and pressed it slightly, until it crunched, and so on. The top cake was smeared and sprinkled generously with crumb-crumb, you can also squeeze a little with your hands! My cake turns out to be 5-6 cm high - not high (for a bite, so that the beak does not crack). I wanted to add cooking in the evening, the night is on the table, in the morning I put it in the refrigerator. I cut it after the refrigerator.
We receive - the love of neighbors, Big.
Perhaps there are no gourmets among us, but there has not yet been a person who would not like my Napoleon.
A friend smears one layer with lingonberry jam, I tried it, but we like it without jam, without nuts and without chocolate. If you take the "talosto" dough, you need to chop it more often, very layered.
MAMA DARAGAYA, I wrote more than I usually do.
I also wanted to write this: There is a certain sorcery in the preparation of the usual "Napoleon": it is excitement, expectation and charm with taste and itself. And if you dare to cook this quick cake, everything will remain: excitement, anticipation, delight; speed will be added - before you have time to look back, the cake is ready and eaten.
I cut the middle ones into diamonds. You can take the dough in rolls, you can divide it into five parts, it's easier for me to have 2 plates into four parts when I bake, I'll add a photo. on the forum there is a recipe for a log (I tried to have a photo), but in its usual form it seems to me easier to cook and cut and serve, you can with gingerbread! I already bought a dough pot

Luda, I'm in an aluminum heat, probably in silicone. In aluminum. The mold is crusty and holds the cake. When I was chilling, I turned it over like a cake from side to side. He came out a little bit so alive. Baked for 40 minutes, in sl. 35 times I will. Temper. 175, if you believe the thermometer, I believe there are 2 of them. I put sugar as in the recipe for half a portion of 160 grams, it seems like 320 there, it seems to me 520 was written, and then it was corrected. I stuck to the recipe. And I cut the carrots as if they were Korean and then chopped them across. I don’t know why, but it seems to me that it would be better than rubbing on a grater. Look, what a special! The first time I did it, but I push smart thoughts. modesty-beautifies a woman!

Oksanchik, dear! Thank you for the secrets! You wrote so much! I've never seen such long posts from you! And in general, I have already told you and I repeat - you have to write novels! Such a lively and humorous language! I always read you with pleasure.
Well, and about Napoleon - she killed on the spot! Indeed, the simplest recipe. While still living in Alma-Ata, I bought puff pastry and baked puffs with powdered sugar from it. But "Napoleon" - never! to all her husband's requests, she answered that there was margarine there - a lot! The figure must be kept! I also worked there - I bought all sorts of suits, tried to look good. It worked. And here, in the village, she gave a weakness. I allow myself to eat what in my past life - never and for nothing! So, Oksan, I respect my husband with your light hand. I'll tell you to buy some puff pastry and spoil it with Napoleon. And, of course, carrot muffins. Here I will come off myself, as a priori carrot cake should be useful for the figure.
Thank you, Oksanochka, once again. Eh, how many proven recipes I copied for myself today. I sit and rejoice!

[Oksana]

Oksana, well, you're a heroine! I can’t put a carrot on my own, I won’t shove it into my husband ... My husband is harmful before eating. For me in general, about the microwave oven is space and aerobatics.

Napoleon's recipe is awesome! Moreover, I adore puff pastry. Only butter cream can’t be used, but can I replace it with sour cream custard?

By the way, from very convenient recipes for NG - salty and sweet profiteroles. We bake balls the size of a golf ball out of choux pastry 29 or 30 in advance. Cool, put in a container, with cotton or paper towel, so that excess moisture is absorbed. Prepare the filling in the morning / afternoon. Salted: I take pickled trout or my own salted salmon, iceberg lettuce for crunching, cucumber for freshness and something like almette or ricotta or tender feta cheese. And in sweet - pieces of fruit in custard sour cream. We cut it on one side, open it like a shell, put the filling, close it. Loss, what deliciousness!

And I remind the caviar lovers about pancakes with caviar!

Oh, guys, and already from just reading the goodies, I began to get better! Profiteroles are cool! And pancakes with caviar - generally mortality! I thought that if everything written today is cooked, then it will be enough for the whole New Year holidays! So, for those who are tormented by the question of what to cook on NG, it is worth reading today's posts - the table will be royal! Girls, thank you all!

Luda, placinti is a Moldovan national dish, such types of pies-kutabs made from drawn dough, but square. Oklemayus - I'll write a recipe, real, or sometimes they make from ordinary yeast. They do not take long, but are devoured instantly. Already I gurgle like water, which I just drank. But I took a walk with the dog.
And we will soon have a main cookbook - our topic. How good, everything is in one place!

[Tricia]

Tricia, my husband also looked at the carrot cake with incomprehension, but he hadn’t tried it yet, then he shook it for a sweet soul. There are zest and vanilla, I don't remember vanilla in the recipe or not, but I put it in. The recipe is not complicated: dry and liquid, I did half the portion with fear. I was also afraid of carrots, it turned out deliciously, believe me! Lyudochka peki and write how you like! Not visible in the form, the square cupcake has risen above the form.
Nastya, the cream for Napoleon can be replaced with another one, the custard should fit. Which softens a little, but not all is absorbed. If I smear it in the evening, I keep it on the table until morning, and then I put it in the refrigerator to cool and then I cut it. Perhaps this should be added to the recipe. Butter cream is heavy, you can spread it thinly, or a corner with butter, and the rest is easier for others, and then compare.
As I remember my childhood: eclairs with butter cream or straws, and there were also such swans with chocolate butter ...... By the way, it's very tasty to make a cream with prunes. If you like prunes.

Oh, I read Oksanin Napoleon, I remembered the recipe for a low-calorie cream. There is an apple on a fine grater, 10% sour cream, I make it myself, and fructose or sugar from stevia.The same cakes to miss them - there will be a diet Napoleon. I just have guests, well, very picky and squeamish in shape and health. So I'm getting out of my way ... Again, I'll write later.

Lyudochka, I also made Belevskaya marshmallow, we liked it. Then I'll write the recipe: mashed potatoes in a micra, marshmallows in a dryer! It turned out great, just cut it .... y, you need to give a medal to someone who can figure out how to quickly cut it. The longest is to cut!
This Napoleon's daughter even bakes me, and she's not a fan of cooking at all. "Don't tell anyone" - grit. Our grandmother was not in the know, she came to visit, and I told her: "Katya Napoleon speckled," my mother's jaw dropped. Lose and mom bakes and proudly presents everything: "Napoleon"
Veronica, and if you add a little Agar or gelatin to the cream, so that there is a layer of 2 millimeters, then it's generally super! Or is such a cream not completely absorbed?
Paste

Well .... There is already a New Year mood! I mostly traditionally do everything on NG - jellied meat, a bunch of snacks (my own ham, carbonatics, pickles and pickles, slightly salted fish, caviar in eggs), salads (Olivier, naturally, cabbage with apple and cranberries, beetroot with walnuts, squid with potatoes and a cucumber, carrot with cheese and garlic), I don’t do anything hot (it doesn’t reach it), but I always make a “medicinal” pickle and something sweet. From "not dry" - apple champagne, blackcurrant, plum and cherry liqueurs, cranberries and blueberries (just bottled them). Further according to the mood

Oksan, you can add, otherwise it is absorbed very well. If I do, I'll try your idea.

[Veronica]

Veronica, thank you dear ! Do not rush! The main thing is to get well soon! And you lay out the recipe. Because I looked at us and the search engine did not give anything intelligible.

And we will soon have a main cookbook - our topic. How good, everything is in one place!

Yeah, you just need to save recipes on your computer so that they don't get lost on our immense pages. Then we don’t remember who wrote what and where.

I also made Belevskaya pastila, we liked it.

I haven't done Belevskaya this year yet. Spun the puree in the micron for her. I have a recipe, I always make it from Antonovka. And she cut me well. Are you overdrying? But in the photo you have the correct marshmallow. But it didn't come to my photo - it is eaten instantly.

It is imperative to preserve. And about tea, too, to take notes, otherwise, like summer, then throwing, questions will begin ... And don't look for pies, basically they give already altered recipes. Even in the same Moldova, they can be baked from a different dough. The villages remained correct. And they are the tastiest.

I mostly do everything traditionally on NG

Lina! This is the New Year's menu! Fall away! I can imagine how your tables are bursting with food!

do not look for pies, mostly they give already converted recipes.

And I'm not looking, I gave up this venture. I'll wait for you.

And about tea, too, to take notes, otherwise, like summer, throwing, questions will begin ...

Oh, questions will begin ... That's good! This means that the people will catch up, there will be more of us! I'm already writing notes for myself.

But I don't make Napoleon, because I know how much butter is in the puff pastry (first-hand - confectioners). For the same reason, I do not like ordinary shortbread dough, I make it with sour cream and beer. Therefore, I limit myself to a biscuit, yeast with the right flour and whey and vegetable muffins. I need to make a pumpkin and publish the recipe, I'll do it next week. By the way, who didn’t know where to put the leaven while growing it! I sourdough bread recipe made, where you can dispose of excess yeast.

[Linadoc]

Linadoc, eh, your sparkling apple wine and cider won't let me sleep! I believe that one day I will be able to do such cool things myself.
And please tell us about the squid salad with potatoes, very interesting.

OksanaWhat a cute avatar you have!
About the marshmallow: my sister told me that they had a purchase of Belevskaya marshmallow in the Moscow region.And I'm so smart after Lyudmila's topic about Amber cake, such a bang, and I say that I know such a marshmallow and that our girls make it and that it’s right by the very real recipe! In short, show off!

Ludmila, thank you for the Temko about Amber Cake again. By the way, it was thanks to this recipe (although the recipe itself does not say to remove the skin) that I dried a cloud of Antonovka skins, and these skins, ground into dust, made a splash in our kitchen. I bake the pork with them, I cook the sauce for the meat with them too, add to the mulled wine, to the pancake dough with cardamom - divine! In herbal infusion, in vegetable stew, I add it everywhere. And such a summer apple Antonov spirit comes from them - you stagger.

Veronica, we are following. A positive is urgently required for recovery! We send it to you
And the recipe for placinda / placinda (I am so dark that I do not know how this word is declined, correct it, pzhl, how is it right!) I'm really looking forward to! We do not have one day of holiday, but leave for 11, so all the recipes are needed for the holiday week.

This week I will be given tips, recipes for baking bread. Here (where I live) they used to bake bread on hop brew (they call hop yeast). Now they don't bake, but they will tell you how to do it. I'll watch the hops. Maybe you can buy where? : girl-q: Dough and yeast and custard and put out in the cold (in the cold).

Lyudochka peki and write how you like! Not visible in the form, the square cupcake has risen above the form.

Oksana, I will definitely bake it. And then I'll write. And vanilla is not there, but I also add it everywhere. I'm just calm about carrots. if pumpkin makes delicious jam and any baked goods, then carrots should also be good. By the way, I made pumpkin jam according to the Mistletoe recipe "Pear Jam with Cardamom and Coffee Beans". This is not a jam - but a song! Or I'm already stuck, but now after pumpkin jam I can't watch my husband gobble up strawberry and raspberry. The only jam that does not yet compete with pumpkin jam is a simple currant, mashed with sugar. Since childhood, I don't even breathe on it. every year I prepare 10 jars.

Lina, and there is Napoleon from non-layered dough, made it when the children were very young, the recipe was written down in an old notebook, the ballpoint pen paste even faded ... There is not enough oil there. I wish I could find this notebook, otherwise my son remembered this cake recently. And with your bread - I don't have time !!! There is no one to eat ... And the cakes are covered so far, I am sick, the trees are green, as if everything is not on time ... But I will do it! And the serum forever has nowhere to go. I will do the same. Someday...

[lappl1]

lappl1, I first fotnula, and then everyone tried, oh what to say, she's gone. It is cut badly because it crumples. She is so springy in the dryer came out. I haven’t tried the real one, so I don’t know the structure, next time I will dry it longer or put it in the oven. For some reason, mine out of the oven doesn't really like it. I am already tired of making this marshmallow, I’ll cut it all up, they ate it, no. Apples are running out, I will close the marshmallow season.
Lina, I sometimes eat harmful, I repent later, then I eat again! Thank you, you need to study the recipe for bread. I also baked a pumpkin cake yesterday, half a serving of carrot and half a serving of pumpkin with walnuts. But I didn’t even try it and didn’t see the cut.

Nastya, thanks! Placinda is her. Hence, the "recipe for placinda". I'll write for sure. Maybe tomorrow evening.

[Anastasia]

about squid salad with potatoes,

Anastasia, it's very simple and delicious. Boil potatoes and eggs, chop. Chop the onion and fresh cucumber (you can also pick it). Peel the squid and throw in boiling water, cook for exactly 2.5 minutes (right by the clock), remove to cool under cold water, chop. Mix everything, salt and season with a mixture of sour cream and mayonnaise. Sometimes I also add half a lemon (zest and pulp in pieces) and a tablespoon of capers (homemade from nasturtium), then I need 1 tsp. add sugar.

And I'll change my avatar tomorrow. For a winter dog.

Thank you for the Temko about Amber Cake again.By the way, it was thanks to this recipe (even though the recipe itself does not say to remove the skin) that I dried a cloud of skins from Antonovka,

Nastenka, to your health! I'm glad that the peel was not wasted! But I dried the peels a little. I made more and more apple chips. And she carried the waste with buckets down the hill. One thing pleases - the local hares feast on apples and apple peel.
By the way, about Belyov marshmallow. There are not many and need apples. You can buy a sour and dense couple of kg and "show off" already during this winter vacation.
Nastya, you can call me too ...

This week I will be given advice, recipes for baking bread.

Tonya, write everything down carefully! Then you will teach us.

Anastasia, this is very simple and delicious.

Lina, thanks for the recipe! I kept it to myself.

[Antonina]

used to bake bread on hop brew (called hop yeast)

Antonina, we have here about the sourdough from the hops. See the topic about leavens. I have half of the fence with this hops, heaps. I wanted to add him for tea, but he did not pass the "batch test". And I didn't make sourdough from it, because when I made it for beer, I tried it and my head ached after it.

By the way, who didn’t know where to put the leaven while it was growing! I made a recipe for sourdough bread, where you can dispose of excess sourdough.

It's me! Already went to your topic and was impressed! Thank you, Lina! I will now learn to leaven.

[Tricia]

Tricia, eh, I wasted all the skins. Che need to dry, why didn't you insist to leave them earlier, I used a blender to do everything, and threw some of them on a heap. Yes, she replaced Ava, I liked this doll for a long time.
We really need a placinde recipe!
And hop sourdough. Our hop grows and bears fruit even in the shade, even more so in yours.

Che need to dry, why did you not insist on leaving them earlier,

Hello! I insisted, I even showed this photo:



Where were you then? But I confess, I did not write about the skins as beautifully as Nastya. Apparently, it was not convincing.

Lyudmila, thank you again for the Temko about Amber Cake.

What have I learned here. A bunch of wisdom. Everything is baked, dried, stored. I often make venigret and add cabbage according to Lina's recipe for German cabbage. The salad the next day is delicious.

[lappl1]

lappl1, I was too lazy to clean, I remember the photo, I don’t remember what to dry for Everyone. I have dried apples, you can grind them!

Yes, Tonya, it is. I also became such a cook with the Bread Maker! I don't recognize myself. Never cooked so varied before. And to be honest, there was no time. She worked to the point of stupor.

I was too lazy to clean, I remember the photo, I don’t remember what to dry for Everyone.

Well, that means you have to give you a magic pendel in special cases! I will write it down in my notebook so that I will not forget it in the summer!

I communicate with my grandmother Nyura (she says so). Previously, everyone baked bread themselves, hops were harvested in sacks. Cut with scissors. How they stored it and what they did next did not tell why you still have no hops. And then came the yeast (raw, here they are called Moscow). Here by leaps and bounds and will tell.
A mug of hop yeast was enough to make the dough.

I have dried apples, you can grind them!

It seems to me that it is necessary to dry them a little in a cooling oven or in a dryer. It is necessary that they be completely dry, then they will grind well.