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

I also love Klatron very much. I was a little embarrassed by the volume, if cooked in large portions, but with the shape, this is a godsend! A whole bunch of durovki!

We don't have such dishes

there is, just not all the fixes (go and grind it, I saw it before NG, but did not pay much attention, but when I saw it here, it just became vital (I found it and bought it from us in Abundance (I don't know which Zarechny microdistrict) in the fix, I think it just needs visit low-pass fixes.

I also love Klatron very much. I was a little embarrassed by the volume, if cooked in large portions, but with the shape, this is a godsend! A whole bunch of durovki!

Returned to her pet? now you will throw a tortillka))))
I also glance sometimes in his direction, but there is nowhere to store it corny, and so the tristar lives in the oven)

And yesterday I baked cupcakes in Tristar in silicone molds. The recipe was designed for 12 pieces and I had all 12 included. It turned out very much even.

[Longina]

Longina, Elenahow long did it take?

The girls brought you cupcakes made from Andy Chef's famous recipe. Help yourself!

Chocolate biscuit for one, two, three (oov Olga)

Some baked in tins in the Princess, the rest in a multicooker.
I liked the cupcakes, ate without anything.
15 minutes from cold and 5 minutes off. Most likely, it can be done in less time.

I don't know, maybe it was already. But you never know, suddenly it will be useful to someone.
My little discovery today.

I ran out of frozen summer pizza tomatoes. Frozen this year for the first time and I really liked it - I give it to melt before putting it on the pizza, then excess juice flows out of them with such transparent water, and the most delicious remains. Although the form is lost, yes.

So that's it. Last summer, for the first time, I rolled tomatoes in slices on the advice of a local forum woman. That is, scalded, peeled, cut into large cubes, put in a jar under a screw cap and pasteurized in a multicooker. I was planning it for other dishes, but here is pizza without tomatoes. More precisely, with winter plastic ones, and this, consider that it is better without them at all - tasteless, odorless, and most importantly - very wet from them. In the oven, at least something evaporates, but for the Princess in general trouble-trouble-chagrin ...

I open the jar, strain the tomatoes on a strainer and put them on the pizza. A lot of red ringlets are red bell peppers. But there were a lot of tomatoes too, it even tasted too much. Obviously more than usual, we put thin rings.))) As a result, the pizza is completely dry, no gurgling at the bottom, no wet dough, but an excellent summer aroma and delicious.

Why am I ... Girls, roll up tomatoes in the summer especially for pizza! It really tastes better than winter tomatoes, more convenient, cheaper and always at hand.
A half-liter jar is enough, with a third of the volume will remain liquid. Maybe 0.3 from ready-made sauces will do, but I opened a very large jar, almost a liter. Well, perhaps a little less beauty, then I agree.

[Bijou]

Bijou, what kind of pizza mmmmm, looks gorgeous, (I don’t ask for a slice, because I just pulled mine out of Tortilla, but thank you so much for the tip about preparing tomatoes. I will definitely use it, otherwise I just ran into that problem (there are frozen ones, but I for some reason I didn't like them

Today I made a yeast puff pastry pie with apples at the Princess. Delicious!

rl = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/145751/___________-______3D1_03D___3DP1192804.JPG]

The cut of the pie.



And for the second, she cooked our favorite - fish and potatoes.

p: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/145751/4_0-________-_______________-1.jpg

I cook on a silicone mat from a fixprice, it is just right for me in thickness. Lightly greased the rug with vegetable oil, sprinkled with salt and pepper a little, laid out the fish, put some potatoes, then chopped onions, salted the potatoes a little, then put the rest of the potatoes. Top it all a little salt - pepper, anointed with mayonnaise. Everything is salted evenly and not so much steamed (once I salted the potatoes - pepper it - stirred it in a cup, steamed from the lid!) And baked it - 20 minutes from cold and 10 minutes under the lid. In order not to cool down and dry out before lunch (there was such an experience), I put a silicone spatula under the lid. Husband eats and praises - so delicious!

That is, scalded, peeled, cut into large cubes, put in a jar under a screw cap and pasteurized in a multicooker.

Where to store it?
We have some kind of tomatoes ... For three years I can't catch the moment when they are good: all year round they are not tasty and expensive, or less expensive and even less tasty.

The photo of the fish did not pass, I try again.



I also cook chicken. And if you make a sauce "under satsivi" from mayonnaise, it will be delicious!

In mayonnaise, add pounded garlic, spices (allspice, cloves and whatever else you like), aromatic herbs, suneli hops and mashed walnuts. All - according to the possibilities and desire, I put several nuts. pieces.

You can grease the chicken with this sauce before baking, or you can eat it just spreading it on bread - well, very tasty! And you can eat a lot at a time, so my husband jokes to make the sauce less often.

As usual, fish (meat) -onion-potato layers were always arranged. Other vegetables and topping / cheese optional. Chicken as necessary, but fish or meat is always down. Apparently it entered the bloodstream with cooking on the stove ...

I did not come to such an arrangement right away, I arranged the layers in different ways, but with such a storyboard, the fish-meat crust is given from below, and the potatoes too. And you also open the lid, and there - beauty!

[Ludmila]

Ludmila, many thanks for the advice! Take note!
Bijou-Lenochka! Great idea. Thank you. And I began to dry vegetables. And all together: tomatoes, eggplants, plums, grapes, garlic, herbs ... Then it's for pizza and other joys. Sauce in bread.
Vasilica, that's where your handsome guys come from !!!! Super!

Posted Thursday, 19 Jan 2017 9:08 PM

Luda, what if peanuts? our walnuts are very expensive))))

[Svetlana777]

Svetlana777, wait, why didn't you like the ice cream? Then you won't like it with canned ones - the taste is similar. Another thing is that they will not disappear anyway and will be useful somewhere in a dish. I still have left, I'll try to stir up the eggs and tomatoes. They smell like summer.

And I began to dry vegetables.

But it didn't work for us. ((For two years I was translating food and electricity, and in the end I also translated a dryer.)) And of all that was imposed, only figs came in handy.

Where to store it?

Well, you can like me in the cellar. Together with the rest of the seaming.)) I put it on a rag in Panas for Stewing for 1 hour. I don't know to what degree it warmed up there, but hardly up to a hundred. Then she twisted. It is well worth it, and I feel I will stay next year.

We have some kind of tomatoes ... For three years I can't catch the moment when they are good: all year round they are not tasty and expensive,

Aa ... ((Well, I don't know .. I come from the garden, of course. Maybe that's why such a contrast with the current store?

[Natusya]

Longina, Elena, how long did it take?

Natusya, from a cold state at full power for 12 minutes and stood in the switched off stove for about 10 minutes. They even blushed too much from below, next time I will put it on for 10 minutes. And this is in the rift.

Well, you can, like me, in the cellar.

And, that is, just do not leave in the closet.
Purchased and of course their own day and night.
Unfortunately, in principle, I do not perceive small tomatoes like cherry tomatoes. There remains a rare moment when imported goods from somewhere from the south appear in small shops. Even Ukrainian pink used to look like tomatoes. Now it seems they are the same plastic I had to switch to tomato paste and ketchup.
I have become fussy in general, either I have to like the product or I can do without it at all. As a result, she drank without vegetables and fruits at all, as well as without butter

And, that is, just do not leave in the closet.

Why?

For three years I cannot catch the moment when they are good: all year round it is not tasty and expensive, or less expensive and even less tasty.

But Lena - Biju lives in the south. What is there to compare with tomatoes.
Moreover, there she is tearing from her garden and into a jar. And they will be taken to St. Petersburg ...

I had to switch to tomato paste and ketchup.

But for me, it became completely impossible to eat tomato paste. And I began to practice (in the event of my crop failure) buying several boxes in the fall collective farm farm tomatoes and grind them into homemade puree.

Why?

So the apartment is not a basement - it's warm.
And pasta ... a necessary measure, of course. But a) you can buy at any time b) does not take up space because see point a.

What is there to compare with tomatoes.

I'm complaining. I don't know what happened to them. I even went to the market - not cheap and not that. Are they taking the greens?

[Bijou]

Why am I ... Girls, roll up tomatoes in the summer especially for pizza! It really tastes better than winter tomatoes, more convenient, cheaper and always at hand.

Bijou, and I do that too. I don’t put fresh tomatoes in pizza because of this phlegm. And the Italians, in most cases, put just the sauce, not the tomatoes. I also wanted to go further - to immediately roll up the sauce. But then she justified her laziness by the fact that she's just own tomatoes. juice are universal. Stir up eggs there in the middle of winter with tomatoes or not much ... Cook the sauce from them for a short time - overturn from a jar into a frying pan. Sometimes I am too lazy to boil it - I thicken it with tomato paste. I like the "Maestro Tomatto" from Magnit, in a glass jar with a green lid, -quality real pasta. In general, even if tomatoes do not grow under the window, delicious ground rubles for 30-40 per kg are more profitable and tastier than them in summer. preserve than in winter for 200r. plastic to buy.

.. I even went to the market - not cheap and not that. Are they taking the greens?

I tared (dried) tomatoes in Rostov n / A, and so they are grown under the film because of the heat, everything burns, and they are fed with X fertilizers. As a result, they rot quickly, and they taste nothing. And even if they are green, but earthy, ripen in the dark, they are delicious.

Live and learn, bananas used to ripen on the cupboard, now they also hide tomatoes in the dark

[Anna67]

I do it, and I do it too

In general, even if tomatoes do not grow under the window, delicious ground rubles for 30-40 per kg are more profitable and tastier than them in summer. preserve than in winter for 200r. plastic to buy.

Yeah, that was exactly my main thought, expressed in such an ornate way.

Anna67, I was joking.)) "Cellar" I have this same pantry, it is only cool in winter, because there is no heating and two walls are street.

rolled tomatoes in slices on the advice of one local forum woman. That is, scalded, peeled, cut into large cubes, put in a jar under a screw cap and pasteurized in a multicooker.

Lena, in our area with tomatoes, too, is bad and this is "bad" almost always - 9 months of winter, and the other 3 - a little warmer. About tomatoes - just peel them off and pasteurize and that's it? I mean, no salt ... nothing?

Added Friday 20 Jan 2017 02:54

now also hide the tomatoes in the dark

Anya, but of course! I already wrote about the climate in our area, but nevertheless, there are gardeners who still grow their vegetables and tomatoes, too. But already in the agusta, some kind of dew falls out there and ... tomatoes on the vine (in greenhouses!) Come ...kick-ass end. And all tomato growers are trying to harvest the entire crop up to this point. Ripe ones are understandable - for food and preparations, and green ones - in boxes-boxes and in dark places, they ripen and how! My mother-in-law always had her fresh tomatoes before the New Year.

why didn't you like ice cream?

well, first of all, it’s necessary to thaw them so that there is less moisture, and then find normal homemade tomatoes in the midst of chaos, and I’m such a crow that I don’t remember which ones, that is, I have frozen and store-bought ones. fresh, I immediately put them in the freezer so as not to deteriorate (in a hodgepodge, sauce, etc., and they are normal, but they are not tasty for pizza. everything is stored in a type of cellar that works 2 hours and 2 times a week, and I also need to go there, well, not for me. So I'm sitting there - there are blanks, but they didn't bring anything to cook with ... I also like to use lecho for pizza , I make it thicker, but on the village tomatoes And the purchased ones I have not tried in the fall, they just do not taste like pooping. That is what happens in the summer in Altai plow help my mother in the garden, and then drag the tomatoes with boxes to my place (though this summer, due to some kind of infection, everything ripened ahead of time, and I was left without them, and I don't like to transport tomato and cucumber blanks, drag extra containers back and forth .. current jam, jam, jelly (cherry, currant, strawberry, raspberry etc.)
I made peeled whole tomatoes in their own juice, but I didn't know in pieces ... now I know for sure - this is my song.

I already wrote about the climate in our area

So I'm talking about purchased items. I don’t even have familiar fans of the garden, the maximum that they grow is greens and flowers. It is called somewhere like this "I will not plant a bucket of potatoes to dig up half, the dacha is needed to rest"

There is absolutely no time to cook, the GF is a lifesaver - she threw balls of semi-finished potato pancakes (with powder) into it. Of course it turned out so-so, but much better and easier than in a frying pan with butter. I turned it over once and that's it, you don't need to stand next to it, you don't need to wash the oil from the stove, and you don't need to wash the appliance - it's beautiful. I wanted to add an egg and green onions to the mixture, but regretted the products that deserve a better fate.

[Bijou]

Bijou, intrigued by the preparation of the tomato, showing such a beauty. Now we ask for a detailed recipe in the studio. You probably have thoughts on how to preserve tomatoes so that they are better suited for pizza.

[Bijou]

Bijou, Lena, tell me more about tomatoes - do you add salt and spices there?
Or just getting a semi-finished product?
This year I made tomatoes in currant juice, I don't even remember the proportions, I only remember that instead of acid and vinegar, pure red currant juice poured into the filling. The taste is extraordinary. The brine is tastier than the tomatoes.

Your pizza is bright, colorful, I can smell it right away!

I mix the sauce from what was in the fridge - pickled plums, garlic with gooseberries, lecho, ketchup. I mix everything and keep it in a jar a couple of times.

[Ludmila]

Ludmila, I am also surprised by this layout! I really liked it. My family just doesn't like layered structures. I will lay out this way. Only for me, as a beginner user of a pizza oven, again, it is not clear: put the stick during cooking. at the moment when they turned off and the dish "reaches" in the turned off oven or after everything?

Added Friday 20 Jan 2017 09:27 AM

Veta, and then evaporate the "mixed" or live in a pizza?

[Alenka212]

Alenka212, but it comes out quite thick, right on the pizza!

[Vasilica]

VasilicaI made a cake with this biscuit, very tasty, very rich chocolate taste

[Bijou]

Girls mentioned Bijou the way of harvesting tomatoes for the winter is easier than steamed turnips. Bijou actually everything has already been described. Simply blanch the tomatoes in a saucepan with boiling water, then immediately dip them into cold water, peel them off. You put them tightly in clean jars and sterilize the jars in a saucepan, pouring water over the hangers, for 30-40 minutes. The tomatoes will settle during the sterilization process, so fill the jars with one. No spices, salt, sugar, no vinegar (we prepare a semi-finished product, this is all later). When finished, screw it on with sterilized lids and wrap it up. I’m standing over there in the closet at the entrance.By the way, many people harvest seedless cherries in the same way. For sterilization time, see for yourself. I always play it safe.

When finished, screw it on with sterilized lids and wrap it up.

and if you use vacuum lids, then, perhaps, you can do without sterilization, or, after all, not?

Is it possible to store unprocessed, raw foods under vacuum lids for so long (1-2 years)? Without sterilization. The essence of sterilization is to kill bacteria that live in a raw product and can continue to multiply inside the jar during storage there.

Girls, the Bijou mentioned way of harvesting tomatoes for the winter is easier than steamed turnips. Bijou has actually already described everything.

Yes, yes, yes, Biju has already described everything.

scalded, peeled, cut into large cubes, put in a jar under a screw cap and pasteurized in a multicooker.
...
I put on a rag in Panas for Stewing for 1 hour. I do not know to what degree it warmed up there, but hardly up to a hundred. Then she twisted.

The tomatoes will settle during the sterilization process, so fill the jars with one.

Well, I stuffed it in pieces, they fit tightly right away - I didn't have to pick up the cans.) And it's more convenient to use, you don't need to cut a tomato on a pizza. I caught it with a spoon in a strainer - then scattered it over the pizza with a spoon.

You also need to cook borscht or kharcho with such, they smell nicer than ground with skin and boiled in a saucepan. Those I wind up a lot.

Biju, Lena, tell me more about tomatoes - do you add salt and spices there?
Or just getting a semi-finished product?

No, this is not food. Therefore, just some tomatoes and that's it. Well, it's as if I jumped out into the garden and gathered fresh ones, scalded and cut them.))

Girls today baked this pie in the Decanter
I advise everyone

Coconut cake "Amazing tenderness" (Giraffe)

delicious. a little on Fulyuganil. put curd filling on top of the dough according to Manechka's recipe

Curd french (Sonadora)

insanely delicious !!!! well, just very tasty! and still very fast. well, not only fast / tasty, but also healthy. curd in any form retains its properties.
just baked on a silicone mat at 180 degrees for about 20 minutes. fried and top and bottom without burns


one rug did not cover the bottom and I laid the second criss-cross. then she just poured the dough, laid out the curd filling with a spoon in heaps and sprinkled with coconut.
definitely try it!

Beauty, to be stunned

insanely delicious !!!!

bye you, and you should have seen such a beauty-yummy at night, something like that aroma spread mmmm, I just feel it (oh, another mountain of cupcakes, and I also wanted such a pie, now I will dream all night. for night views of sweets, otherwise there is no rest (as I saw, so saliva worn out, though full
Looks so delicious, super !!!!

[Irishkina]

Yeah! know how to seduce! Thank you, Irishkina! I'll lick my lips and bake. Eh, where are we going to do the waist?

[Svetlana]

and I am such a crow that I don’t remember where which ones, that is, I have frozen and store-bought ones. pizza is not tasty

Svetlana
I put these frozen tomatoes on top of the aliaplov, which I make in the oven, in a clay shard. They are very tasty! The juice flows out of them and is dried! dumb!

Girls, I answer late, because I had to deal with the computer, I got stuck.

Tumanchik, I haven't tried peanuts, it didn't even occur to me. Try it in a small amount, tell us what happened, maybe we will do it. Our nuts are very expensive too, I bought a little for the holidays - for a cake, but I remembered the sauce.

Alenka 212, the stick should be placed after it is fully prepared. If you open the Princess completely, then she will dry out what is on her, because she is still hot. And if there is only a crack, then the fry will not get wet, and all the steam will not come out.When I opened the PR just before lunch, the fish was dry by the time the second was served on the table.

Wow, what goodies they have prepared, just lick your lips! Well done!

Eh, where are we going to do the waist?

and why the neck?
virgin, he is still perfectly baked with muffins! I didn't fit a little dough - they baked gorgeous. dough 2/3, curd filling + more shavings with sugar. RISE !!!!

I also love Klatron very much.

I have Klatronchik quite recently, but I also managed to fall in love with him, everything turns out deliciously in him. And in general, a very comfortable stove, and the handle is good, and you don't need to pull from the socket, I pressed the button, and that's it. And it warms up as quickly, instantly, simply! I used to make hot sandwiches in microwave ovens, then I switched to pizza makers (Travolka, Princess), they are much tastier in them, and recently I tried them in Klatronic, it seems to me that they are the most delicious, special ones in it.

and why the neck?

Trouser belt around your neck? Original.
But this does not threaten me, I rarely bake because there are no such products, and there is no one to eat.

[Tumanchik]

Tumanchik, Irishkina , baked this cake in the night! Delicious and tender. Well, I tweaked the recipe for myself - 50/50 flour with buckwheat + wheat, and sugar + stevioside. Delicious!!!

[Tumanchik]

Tumanchik, Irishkina , baked this cake in the night! Delicious and tender. Well, I tweaked the recipe for myself - 50/50 flour with buckwheat + wheat, and sugar + stevioside. Delicious!!!

fine! we should also try to replace flour with tsz. Did you make curd filling? very well matched!

from a series of Ossetian pies) chicken + cards. mashed potatoes + a little Adyghe cheese.
in the Princess 8 min from the cold, + 5 min. after shutdown.
Fast, delicious!

Tatiana, thanks for the recipe! And I made the dough your way. It turned out very tender, but did not add flour. She made 3 pies: 2 with chicken and potatoes and 1 - cheese, potatoes. We ate 1.5 for dinner. Delicious!!!
Only made in Travola, it is not so fast, I make pies in it (Princess only for pizzas)