redleafa
stuffed squid: into minced meat - fins and tentacles (I have 1.5 squid) chop with a knife, bread crumbs (crackers about 1 piece of bread), egg, parsley, juice of half a lemon, garlic through a press, olive oil, just a little salt and pepper. Put about 3 tsp in each squid. fillings, chop with a toothpick and fry. All.
Don't replace bread with bread crumbs - bee
Rituslya
In, devuli, running as fast as possible. This is delicious! Just sooo!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=427440.0
Tanyush @ ka
Rituslya, you also need to try to bake this, thank you


Added on Monday 09 Jan 2017 10:41 PM

Rituslya, I've been spoiling my own cakes lately, it's time to know when to stop, otherwise soon I won't get into things with these holidays
Anna67
Quote: Rituslya
It is very difficult for me to bake in my Tristarik.
Rit, yeah sweet pie. So at once a miracle breathed from childhood and a stove, at the dacha they were baked with sprinkles.
Vesta
Suddenly, who is interested, in the Metro this is what I saw

🔗
🔗

Masha Ivanova
Vesta, Svetlana! And you can ask for a reference, otherwise it is not entirely clear in the photo what kind of "tar" it is.
Csscandle
I saw such, it seemed to look like a stone, but we all stood dead.
lettohka ttt
Good morning everybody!!
Help yourself! Pie in OL, Charlotte, with cherries, apples, and prunes.
Ashes for this recipe.
The lightest charlotte for the Princess (master class)
https://Mcooker-enn.tomathouse.com/in...745.0
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300

Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
Anna67
And what is this tar? Like a stone? It seemed to me something very subtle type to pick up and transfer. I suspect not nada, such a flat plate huh? Well, the knife is not nada, I pizza every hundred years, and if suddenly I order something ready.

You girls who love pizza, I'm sorry, but for me it has become such a dish for which I feel sorry for food and time. And to be honest, the same "hot sandwich" from the series was not worth the candle. As I count how much it all costs (and there are no extra leftovers in the fridge, I spend thrifty money on equipment, gee, yeah, I don’t stay on food) ... In short, as I count, there are no mozzarella, no sausages, no cheese, tomatoes also. In total, in order to make pizza, you need to buy EVERYTHING, it turns out yes well, this Italian garbage, if suddenly something is cheaper ready to order
Although I do not dispute custom-made quality is not ice, and for the price too, but if there is no waste ... Although the marinare is very lyu, and diabolo. But pizza for me is a way of saving, not recycling an expensive freshly purchased product.

Something's wrong with my brain, yeah. I ordered a new frying pan and went online to order products. Do you think I go shopping? Nope. I have an unemployed husband more than three steps from the entrance and even then he does not walk, he is too lazy to catch it. And I’m even more lazy. I bought a chicken, that is, a chick, there will be work from some of the stoves.

lettohka ttt, wow! Is there a cut? Is it all dried (fruit) except apples or frozen?
Ksyushk @ -Plushk @
As I understand it, "tar" is a plate. This is in the Metro of the master of cutting ... On the box itself is written - a board. This is apparently a set for serving pizza: a plate-board (from which I just did not understand) and a knife. That's all the wisdom.
Anna67
Ksyushk @ -Plushk @, I also understood something flat to pick it up with her. ..
Ksyushk @ -Plushk @
I looked at the set in the net, a plate made of shale stone - arduaz. I would buy. I have rectangular boards. I would also like the round one. And not just for pizza. Or rather, not for pizza.
Anna67
Ksyushk @ -Plushk @, but he's kind of thin, huh? I also want something like that for pizza, but it seems to me that it should look more solid. I went to google arduaz.
Vitra porcelain stoneware collection Arduaz For the pool. The rest is geography and a scarf ... Although this is on the topic 🔗
Rituslya
lettohka ttt, Natul, what a beauty! Such a bright and soft little charlotte!
Oh, I would eat it with tea now.
Ksyushk @ -Plushk @
Quote: Anna67

Ksyushk @ -Plushk @, but he's kind of thin, huh?
Nuuu, it happens in different ways. And 5 mm, and 7, and 1.5 cm. Judging by the price here, it is not very thick.
lettohka ttt
Rituslya,
Thank you Rituulichka!
So for such a hostess, there is nothing to do! I recommend it very quickly in OL)
Podmosvichka
Girls, Teflon rugs appeared on sale in Fixprice, 50 rubles each.
🔗
Alenka212
lady inna, baked thin pizza according to Maria's recipe. Similar to Tortilla pizza. In the GF at 195 degrees from the cold. At 12 minutes, the bottom turned out to be fried (you can spread the parchment). It baked normally for 10 minutes. But I'm still in a creative search. I cook in pizzepechkah recently and little.
Regarding the GF, I was strained more than once because of the reviews. Even then I bought Tortilla out of fright, since I have a daughter with character, and therefore she needs a flexible stove.But I think that you need to make friends with every device. Not all at once, both in PR and in others, began to masterly succeed. Experience is the son of difficult mistakes ...
Such cutlets in GF are fluffy! And fast. My husband even doubted whether it was possible to eat them, since before, after frying, I steamed them and drove everyone away from the frying pan.
Tumanchik
Quote: Alyonka212
Such cutlets in GF are fluffy! And fast. My husband even doubted whether it was possible to eat them, since before, after frying, I steamed them and drove everyone away from the frying pan.
and I love cutlets from the Countess, and I love to fry fish there. everything is clean around. the quality of the fish is not ice. then wash the whole kitchen in a frying pan ...
and what kind of omelette ?! I haven't seen such dust for a long time.
I fried the meatballs yesterday. Stirred the sauce with mushroom powder in a saucepan. There the meatballs gurgled and put out a little!
And for everything about all 30 minutes!
Alenka212
Hostesses, are there any nuances for GF in preparing a durovka? (I just matured). On swing 15 minutes? Is it possible right on the surface, without forms?
Generally looking at your creations. I feel that my family is clearly deprived of appearances. And when are you preparing all this? Something I have become heavy on innovations ...
Anna67
Quote: Alyonka212
And when are you preparing all this?
Here is the same thought tormenting me, and I’m still working at home, but when I come home from work ... I’m sure I wouldn’t eat or cook except for a sandwich. You are mistresses, and do not deny it.
Yuliya K
lettohka ttt, Natalya, what a wonderful charlotte !!!
Ksarochka
lettohka ttt, charlotte is wonderful. Is it so big out of 1 portion? Or is the shape smaller than the Princess itself?
Vesta
Quote: Masha Ivanova
Can I ask you for a reference,
So I don't have any link - I saw it and took a picture.
Quote: Ssscandle
I saw such, it seemed to look like a stone, but we all stood dead.
In our Metro there were several pieces in boxes, it seemed normal.
Quote: Anna67
And what is this tar? Like a stone? It seemed to me something very subtle type to pick up and transfer. I suspect not nada, such a flat plate huh? Well, the knife is not nada, I pizza every hundred years, and if suddenly I order something ready.
They are not quite thin, like plates, in some topic I saw snacks on a similar rectangular plate, there were such ones nearby.
Especially in this thread, I gave a link because for pizza.
Quote: Ksyushk @ -Plushk @
On the box itself it says - a board. This is apparently a set for serving pizza: a plate-board (from which I just did not understand) and a knife
It looks exactly like a board because it is flat, but as thick as a plate.
Ksyushk @ -Plushk @
Quote: Vesta
It looks exactly like a board because it is flat
Yes, these plates are flat. They are cut from a special stone.
Quote: Ssscandle

I saw such, it seemed to look like a stone, but we all stood dead.
This is a feature of such plates. You need to handle them carefully, otherwise the edges break off.
Here I have a photo.
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
lady inna
Alenka212, Elena, and the top is at least a little ruddy for a thin pizza in GF?
And after the frying pan, I always put cutlets in the oven for convection. Well, this is if without a pizza oven. In Arieta I have already fried cutlets, and my mother's GF is still new. It is embarrassing when frying that it is heterogeneous over the entire surface - along the outline of the heating element. But I think you have to get used to it. Is it the same in the GF?
sarman
Girls, to the top shop Ariete 908 for 4502 rubles.
Larssevsk
Quote: lady inna
and the top is at least a little ruddy in thin pizza in GF
Inna, if you do it without a rug, then the top will be baked, but it will be pale, and if on the rug, it will turn red. Only do not open the lid for 15 minutes
Mirabel
Natalia, Natasha! Please give me the recipe for your charlotte.
lady inna
Quote: Larssevsk

Inna, if you do it without a rug, then the top will be baked, but it will be pale, and if on the rug, it will turn red. Only do not open the lid for 15 minutes
Thank you. I'm trying to understand why: On the rug closer to the upper heating element?
RepeShock
Quote: lady inna
I'm trying to understand why

The bottom will not burn while the top is baked)

In fact, it still won't work like an oven.
Therefore, it is tastier without rugs in 12-15 minutes, depending on the filling.
For me, it's better to keep less, the pizza tastes better.
Anna67
I suddenly wondered, what is the maximum temperature a gas oven can give? But certainly more than these our electric pans in which you can fry a ram for fig pilaf ... No, it's too early to give up the stove.
Tumanchik
Damn, that's just today baked pizza in the GF. well, let it be seen before ...
I always stretch the pizza blank on a Teflon mat from the middle, having previously rolled it in polenta and greased with olive oil. for a drop dead crust. so that there is a border-border.
then I prick with a fork, grease with sauces, sprinkle with a little hard grated cheese (then the filling does not slip off the dough) and let it rise a little.
I put on the filling (no cheese !!!!!) and REMOVE it from the rugs on the GF heated to 195 degrees (so that the green one burns) and close it for 15 minutes !!!! if the edges
when I open the bottom it is already baked perfectly and the rim of the pizza too. the middle is light, but it should be in my opinion.
then I spread the mozzarella and close it again for 5 minutes and then take it out immediately. no more or turn it off immediately. I like the rim to be crispy, and the cheese stretched when biting off. if the top is baked, then the cheese is already drying out.
next time I will definitely take a picture.
Anna67
During, and I also remember cheese I always added only later. And I also baked the dough separately at first without filling (fortunately, it never consisted of raw products), for some reason I liked it that way. And when I saw that everyone was immediately laying on the raw dough, I was surprised.
nila
Quote: Tumanchik
sprinkle with a little hard grated cheese (then the filling does not slip off the dough)
How simple, but I never thought of that. I fall asleep on top with cheese, and of course the filling slips!
Ira, thanks for the science! The other day I'm going to bake a pizza, I'll try.
And I'm not lucky today. I was going to bake the Air Snickers cake and knocked me to try the meringue cakes to bake in the Princess.
I think - try is not torture! If anything, I'll put it in the oven.
She rolled out the first cake on parchment and transferred it well into the mold. I checked the height, like there is enough space, with interest. I didn't think that the dough would rise. I set the regulator to 12 o'clock. and turned it on for 15 minutes. After 15 minutes I looked in, and the cake rose and the meringue began to stick to the lid. But the truth is the cake is almost raw, and the meringue just started to turn slightly yellow. She quickly cleaned the lid, coated the cake with more protein and sent it to the mini oven under convection. I have already collected the cake, this cake is tucked into the middle, not even noticeable.
Anna67
Ok, don't put meringues in the pizza maker. And if the cake is thinner? I really have an electric dryer on the meringue. With the same thought, if anything - into the oven.
nila
Anna, one meringue can and will work. I just had a round shape that was smaller in size than I usually bake cakes. I've always baked snickers rectangular cakes, in the same pan. The shape is smaller, the size is smaller, and therefore the cake is slightly thicker. That's why I stuck into the lid. If rolled out to the entire surface, or in a silicone mold, the cakes would certainly be thinner. But I was afraid that it would be hard to pull out the baked cakes.
win-tat
And now I have bungled at the Princess, a pack of cottage cheese, processed cheese, 2 eggs and kefir went into the filling. There was only one lavash, but it was probably 1 meter long. I cut off 2 layers from it for the top and bottom, and painted the rest into pieces.Baked for 15 minutes from turning on and 5 minutes off. It turned out quickly and very tasty.
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300Pizza makers Princess 115000, Travola SW302T, Fagor MG-300Pizza makers Princess 115000, Travola SW302T, Fagor MG-300 Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
nila
Tatyana, what a delicious, and even in a familiar form. I always made achma in a slow cooker, or in the oven. But I didn't even think about it in the pizza maker.
How many things do you want to try, but who has something?
Anna67
Quote: win-tat
pack of cottage cheese
In my project, I still have to get an authentic cheese and try with it. And I also want with meat and sauerkraut (separately, not in one pie). I can't get to the lasagne, the abundant filling scares me. Not in terms of what will escape from the stove, but rather in calories or something. With cabbage it will probably look like dumplings. In, and in fact it is possible with mashed potatoes and onions.
I bought the molds for dumplings, but I won't dare to sculpt. Hands also take too long because there is no skill, but here such salvation is like this achma ...
win-tat
Nelya, thank you, from one pita it turns out to be low, like pizza or flatbread, it is eaten instantly. What I like about Princeska is the speed of baking, I bake nothing for more than 20-23 minutes.
nila
I also! 15-20 minutes and you're done! even my husband is surprised, he is used to not getting a pie in a slow cooker before an hour.
Anna67
Well, so not high and heating from both sides, what is there to be surprised at.
win-tat
Quote: Anna67
in the project, nevertheless, get an authentic cheese and try with it.
Yes, I did it with authentic cheese and not with lavash, but with puff pastry. Of course, it tastes better with the dough, but the filling did not notice much difference. As for calories, I just don't bother, and you can stuff any filling there, the main thing is that it is wet, the lavash should get wet.


Added on Tuesday 10 Jan 2017 11:46 PM

Quote: Anna67
so not high and heating from both sides,
Sand pies for the entire height of the Princess, and they are not baked for 30-40 minutes, but ready in the same 20 minutes.
Anna67
Quote: win-tat
but the filling did not notice much difference
And if I find it? (C)
Well, lavash, then yes, he needs to get wet, but I have pre-boiled dough, well, which is lasagna. Lavash is not found. But of course, the filling shouldn't be completely dry ...
What else can you think of toppings? Fish with pasta is strange to me, although I read about dumplings with fish. Sweet is also more likely to puff and lavash ... Only herbs and vegetables remain.

Eh, I ran to save the meat. His husband put him to defrost in the microwave right in the bags, but without the bowl. Now there is eerie horror - flowed and almost suffocated. And for some reason I put the knuckle in the refrigerator, and now I'm working on it all in the middle of the night.
lettohka ttt
Quote: Mirabel

Natalia, Natasha! Please give me the recipe for your charlotte.
Vika, I baked Charlotte according to this recipe, if the eggs are small I take 4, if the large ones are 3. The metal form is not expensive, higher, a couple of pages ago we discussed it, personally, it does not stick to me, it bakes well.

The recipe is called:

The lightest Charlotte for Princesses master class
I can't make the link active.

https://Mcooker-enn.tomathouse.com/in...745.0
Mirabel
Quote: nila
only is there someone?
By yourself! and enjoy!



Added Wednesday 11 Jan 2017 02:29

Natalia, Natasha!


Added Wednesday 11 Jan 2017 02:29

Tatyana, Tanyusha! What an achma!
Anna67
Quote: Mirabel
By yourself! and enjoy!
Exactly. At night. The charlotte is really not, the achma is also over, for that the fatty mutton is just ready. And there are two apples, you can figure out a charlotte, eat and sleep with a clear conscience.
Rada-dms
win-tat, Tanya, you've got a gorgeous achma, take note!
Galleon-6
Tatyana, thank you for the idea of ​​making achma in princess, and yours is lovely

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