Pizza makers Princess 115000, Travola SW302T, Fagor MG-300

the cake has risen much higher and looks more magnificent than in Klatronic.

Naturally, in Tristar there is room for a cake to grow.

Devulki, look what a Tristarische baked pie for me according to Svetulenka's recipe

Devulki, look what a Tristarische baked pie for me according to Svetulenka's recipe

it's so rosy in Tristar ...

[Rituslya]

Rituslya, Ritul is handsome!

[Rituslik!]

Rituslik! Handsome man! Is that the one with the cranberry?

[Rituslya]

Rituslya, Ritulya, well, you're done !!!! Beauty is simple !!

Oh, devulki, I myself was surprised when I saw the top. But at first I said to myself "stop sticking your nose every 5 minutes." It sounded everywhere and everywhere, but I held on. Then 20 minutes in the switched off Tristarik.
True, I had to put a silicone mat under the butt of the form, but this is nothing compared to the result.

Girls, I have a fish in my GF today.
With pictures


All unnecessary is on parchment. The pans are clean

Not a drop of oil. The only thing is, next time I'll cut it into pieces.
And the fish is great, not an ounce of excess fat. From a natural river, probably not fattened

But at first I said to myself "stop sticking your nose every 5 minutes"

Here is irrepressible, on the contrary for me - I closed the lid and left. The corridor is long, not that fried, while the smell can smell already burnt can smell.

All the same, the suvid is more convenient in this sense - he set and forgot the clock at eight. Yes, even how much I forgot it will not burn For the first time meat turned out. Pink, juicy almost ham. The truth with spices and salt, remembering the previous times, was a little mistaken. Obviously, more than one tablespoon per liter, I was afraid it would turn out bland, so I also squeezed it. I was already tired of typing with a medical syringe 5 ml.

And today I have potatoes in Klatronic ... 15 minutes on III, from cold, after 10 minutes with a coup ...

Oh, what a potato ...

I have potatoes today

Flax, your belladonna potato. Did you just fry it? And I got used to it in bread crumbs and without butter - it turns out some special taste. Have not tried?

Flax, your belladonna potato. Did you just fry it? And I got used to it in bread crumbs and without butter - it turns out some special taste. Have not tried?

no, I haven’t tried that ... I’m in oil and on a rug ... I just fried it ...

[Helen]

HelenIt's interesting, I bake potatoes in the oven for almost an hour. I remember well the attempts to bake potatoes with chicken (under or next to soaked), always raw by the time the chicken is ready.
And here it is only half an hour, and here is the beauty.

And here it is only half an hour, and here is the beauty.

IN 15 MINS ....

[Anna67]

attempts to bake potatoes together with chicken (under or next to soaked) are always raw by the time the chicken is ready.

Anna67how is it raw? All my consciously married life I have been making chicken with potatoes in the oven, and under and near, that is, in the entire baking sheet, I have never had raw potatoes. Why is it so with you?

[Ilmira]

All my consciously married life I have been making chicken with potatoes in the oven, and under and next to, that is, in the entire baking sheet, I have never had raw potatoes

Ilmira, And I have potato quarters constantly with chicken baked in the oven until plump and rosy. Of course, it will take longer than in a pizza maker, definitely!

[Twig]

Twig, oh, what a wonderful fish! Pretty woman! Probably yummy !!!!
Helen, Helen, wonderful potatoes! On the rug!
I also have a lot of rugs now.To celebrate, I bought a whole bunch of them, and now I am shifting from place to place.

Added on Friday 28 Oct 2016 9:06 PM

Not. I, too, have experience cooking raw potatoes with cooked chicken in the oven. I am her this way and that, but she, well, nothing. Then it was written off for an oak variety of kartocha.

I also did not manage to bake potatoes with chicken, the potatoes were damp. So now I pre-cook it slightly.

Girls, can anyone need a Clatronic PM 3622 pizza maker, new at a price of 2860 (this is the old price minus points), pick up from the Ozone pick-up point in Komsomolskaya metro station.
The person for whom the order was placed changed his mind about buying. Write in a personal, if anything ..

[Longina]

Then it was written off for an oak variety of kartocha.

Rita, well, potatoes are really different. I bake, usually 40-50 minutes and that's enough. In a large casserole, season with salt, pepper, pour mayonnaise with garlic (well, within reasonable limits), mix well and on a large baking sheet with a layer of 2.5-3 cm, crucified and smeared chicken on top. Always the result is 5+, never in my life there are potatoes left on the baking sheet.

now pre-weld slightly.

Longina, I have never done this, I must try, probably, the taste is still a little different ...

[Longina]

Longina, sister
I do not know why, does not have time. Gas stove. The first time this was a grill on a spit, a long time ago. Apparently he was high. The skewer broke the first time, but it just didn't work in the pan. Maybe the potatoes are like that, maybe there was no convection. Now it is there, but I'm not trying to bake it raw anyway, only cooked.
Well, with the advent of the multicooker, I began to forget about the oven in general ...

[Anna67]

Gas stove.

Anna67, I can't say anything about gas, I never used it, it was always only electric. Apparently in gas some other method is needed, maybe potatoes are pre-cooked a little

[Ilmirochka]

I haven't turned on the oven for a million, probably for years. If I still allow myself, then I heat up the Stobka stove, but no-no big oven. My pizza shop is working at a solid "5", and then I can't complain about the potato.
At all,Ilmirochka, Thank you. I'll try to do that too.

My pizza shop is working at a solid "5", and then I can't complain about the potato.

I will support.) I read and read about potatoes in the oven and understood why I hardly cooked them there - but it doesn't work out there so that it tastes good. Either the chicken ripens earlier, or the edges of the potatoes will be hardened, or there is not enough juiciness, or it will turn out oak.

And yesterday I also did it with meat and onions in the Princess and once again wondered how it turns out so cool - and ruddy even on top, and crumbly, and just delicious potatoes come out of there.

[Bijou]

Bijou, Lena, well, I do not agree 100%! I'm even surprised that someone might not be able to get this dish in the oven. It's a rare holiday for me that goes without chicken and potatoes in the oven, not because there is nothing to eat, but because everyone loves. I have been cooking such potatoes for a long time and often, just for Saturday and Sunday dinners. I think this dish is very convenient to prepare, I chopped it up, refueled, mixed, stuffed it into the oven and ... forgot it for almost an hour. From hot, I always charge it last before the arrival of guests, I have almost an hour left to do something to cut and put myself in order. It's just somehow offensive for the potatoes and the perfume, I want to rehabilitate the poor things! Defrosting chicken and peeling potatoes!

About baked meat with potatoes .. I also have a win-win easy recipe .. I found it a long time ago on the Internet, I tried to cook it and since then I have been using it with pleasure. He goes like a magic wand for any holidays and unexpected guests.

🔗

And yesterday I also did it with meat and onions in the Princess and once again wondered how it turns out so cool - and ruddy even on top, and crumbly, and just delicious potatoes come out of there.

Lena, but you can get more details. Meat in large pieces or in chunks? How are the potatoes cut? In uniform, on a rug or in the stove itself? And how long does it take?

[kirch]

Biju, Lena, well, I don't agree 100%! I'm even surprised that someone might not be able to get this dish in the oven.

Well, you see, I'm not the only one so clumsy.

I don’t know, personally I don’t really like potatoes from the oven. Maybe I really don't know how to cook, I won't argue.
Moreover, the chickens are now being prepared instantly, because they are really children, and the potatoes have remained the same, they do not ripen with me at the same time. But I must admit that the last time I tried it a long time ago, the subtleties are now slipping away.) I remember well only the slightly windy potatoes on top, which I didn't like.))

kirch, from you, sir, you set the tasks .. (c) Yes, there is half a topic with potatoes !! I can't describe it exactly, but this dish is based on Tanyulin's "French meat" with the Princess. It seems ...

Pork meat in small cubes, threw it into the Princess (heating without a difference), allowed it to steam until a puddle of juice appeared, prevented, there are a lot of onions on top in half rings, then potatoes with rather thin plates of 2-3 millimeters (salt and pepper it in advance), then a little mayonnaise or sour cream, then you can still onions + potatoes + mayonnaise. Cut tomatoes on top, it would be nice without the skin.

Trampled, covered, after 7-10 minutes (or by a sharp reduction in steam) I open and mix. This time is calculated empirically. Moisture evaporates from the bottom, the potatoes begin to redden from above. If there was not enough food, then you can turn it off (even without stirring) and let it stand for 7-10 minutes, but I always have a jam, so I stir, picking up the browned meat, sprinkle it with cheese on top (or don’t sprinkle it, like yesterday) and let it grill to a slight blush of the top potato. I will not specify the time for sure, sorry.

In short, a kind of malasha porridge turns out, but delicious and without fuss. This does not work in a frying pan, in the oven it is too long and energy-intensive, because cooking in dishes.

Grated potatoes ... fried in Klatronik, like potato pancakes, with the addition of dried green onions, in vegetable oil ... then I salted ... and with cabbage without harness ... Tumanchik ... mmmmm delicious ...

Kiwi sadly went into a corner, she has an old princess ((But what kind of pies she bakes and thinner cookies. But still fufufu on you (((

But still fufufu on you (((

And on Bijou too ?? She also only has an old Princess.

On Biju not, on Biju no. By the way, I can give a recipe for dietary cookies) Eat, cry and lose weight) 1 to 1 oatmeal and kefir (soak the flakes in kefir for an hour) + honey (they advise a tablespoon, but a teaspoon was enough for me) + fillers (dried fruits, nuts, etc.) etc., etc.).

[Kivi]

Kivi, and I have the same. but what yesterday she baked my wings and legs !!!! There was nothing to take, I accidentally broke the phone, the camera was not charged (((
yesterday I wanted to write: we have a set on sale - legs and wings on a substrate. 1200 kg. the one who came up with this, exactly counted on 1 of our princess
I made a homemade preparation such as adjika from pepper, garlic, found in the internet. with this mixture + salt + dried basil marinated the wings-legs before work. in the evening I laid it out directly in the princess, 20 minutes from the cold, 20 minutes off. oh what a smell !!!!!!!!!!!!!!! freaky.
and now attention, the words of her husband: you need 2 princesses! in one leg, potatoes in the other!
and I said it myself, I didn't pull his tongue

1200 ??? I will eat so much in a year))))))))))) but in general, yes, mine is also aching, while I bake it for now) The pies are gorgeous) I brought pies to my mother, my mother's friend wondered for a long time what I was baking (knows, no oven) and took half home. Kiwi is proud, Kiwi is a baker)

[Kivi]

Kivi,

1200 ??? I'll eat so much in a year)))))))))))

I waved this without looking
of course 1.20 kg. but the tunic fit into the tunic))))))))

And I bought legs. Chicken biodra. And it was in the princess that they turned out to be ideal for shawarma) I just marinated salt + pepper and without oil. Ideal for shurmyaty with the right sauce

[Kivi]

Kivi, but can you have a recipe for the right sauce in the studio?

[Elena]

Elena, no problem! take kefir (3 parts) + sour cream (1 part) + mayonnaise (0.5 parts) + a lot of garlic + salt + pepper. The sauce needs to be infused for 30-40 minutes.

[Kivi]

Kivi, damn cool. I have homemade yogurt.I think you can try instead of kefir
but actually, hachu a complete recipe for shawarma well pazhalusta

I also join the request !!!! ...
Please aaaa ... a complete shawarma recipe! ...

I already wrote down the sauce! ...

By the way, I can give a recipe for dietary cookies) Eat, cry and lose weight)

If Biju loses weight further, then there will be no one to cry. Unless for her, and even then it is not a fact that it is worth it.

and took half home. Kiwi is proud, Kiwi is a baker)

And then! Baker !!

and now attention, the words of her husband: you need 2 princesses!

Holy man!

The main thing is biodry and kefir sauce)) The fillet will be dry) I also add a teaspoon of mustard to the sauce, but! the main thing is kefir)
chicken biodra without butter baked in a princess. Tear off the skin, chop the meat
sauce - kefir + sour cream + chuuuteku mayonnaise + a lot of garlic + spices
toppings - to taste
we wrap it all in pita bread, pour it heavily with sauce and on pincers on both sides)

[Kivi]

Kivi,

we wrap it all in pita bread, pour it heavily with sauce and on pincers on both sides)

pancake. I'm dull. chicken in pita bread (onion-tomatoes are not nada?), put in envelopes, put in the princess. pour sauce on top?
or not? write in more detail
Bijou,

Holy man!

- I gave it to my husband. walks proud of himself

[aprelinka]

aprelinka, pour pita bread with sauce, there toppings + chicken toppings + sauce. Envelope + princess)

biodry

I earned money, read the bjords and thought for a long time what kind of seasoning it was, because if the fillet of bjordra is so it doesn't seem to be dry anyway

I was not perverted with sauces, including cinnamon (and grilled chicken instead of a frying pan) - but all the same, shawarma from the kiosk does not work.

[Anna67]

Anna67you just take too good food

Anna67! I think that we are all so accustomed to monosodium glutamate, all kinds of additives E, E, etc., that it will be difficult for a long time to kill the delicious catering taste from KFC and other similar establishments with decent homemade products. You will have to get used to it, as you got used to homemade mayonnaise and homemade condensed milk. Can you imagine how long this meat or chicken is marinated in something incomprehensible before getting on the spit for frying? I think this is the whole secret of the fact that we cannot repeat this restaurant and cafe taste at home.

Virgin, my son makes the filling: fine cabbage + cucumber-tomato (if you wish) + small onion + don’t know sauce = delicious. Little by little, the whole thing is added to the chicken, flavored with sauce.

No, cabbage is not St. Petersburg style
Actually, I'm just interested in the composition of the spices. Unless this is, of course, from the series "before the sky was bluer, and shawarma to choose from beef, pork or chicken. And it was easy to say this filler is not necessary, but this is more."
Now, of course, it looks more like attempts to disguise stale meat (grilled chicken is especially concerned). But, in all honesty, I'm not sure that the product is much better in a chain store ...

And I don’t want to get used to homemade milk, why get used to the fact that you don’t like the taste, but will cost more?