Multicooker Perfezza

I wonder how you cook semolina in a cartoon?
everyone loves it with me, but I don't like to cook it - constant stirring for 15 minutes oppresses.

The people cook like this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3275.0

Virgin, urrra! The opening of the Crunchy Rice regime has happened (don't tell anyone that after six months of owning a stove, they will laugh!) I'm stupid, you have to torment the drain ...
Now I took a quarter of a home broiler and put it together with the onions on the entu prog. Just without anything, just salt and pepper and anoint with mustard.
I’ll never achieve this in a frying pan, the chicken turned out to be the most tender, and the skin was all fried and the juice that was there was already caramelized along with the onions (it was caramelized, not fried!) So right now, while my husband is at work, all I ate the skin, I will tell him that the new breed of chickens is without skin!
Polinka, Marinka, I love you !!!!!!

[addresat]

Polina, SOS! Urgently tell me the proportions of milk: cereals for semolina !!!
Please ...

the sun, and I never cooked semolina in a mule. I just don't respect semolina at all, that's why I don't cook it.
but I agree with addresat - if I cooked, then also according to the recipe rums.

The people cook like this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3275.0

I’ll never achieve this in a frying pan, the chicken turned out to be the most tender, and the skin is all fried and the juice that was there was already caramelized along with the onions (it was caramelized, not fried!)

how cool!
For some reason I thought that we had already sucked the topic of CRUNCHING RICE so that everyone already knows what kind of regime it is ... it turned out - not all.

I will tell him that the new breed of chickens is without skin!

nu-nu ...
but I'm generally indifferent to the skin.

Well, I'm bragging.

Marish, you have such a relief biscuit. so cool !!!

About in detail, yes, please ...
Cut the ribs into slices, salt and pepper if desired, throw chopped onions in half rings on top.
Shred cabbage on the table, mix it on the table with salt, spices (I had a mixture of peppers, two or three varieties) and throw it on top of the meat with onions in a saucepan.
We peel and cut the potatoes into not thick pieces, throw them on the cabbage.
Pour in 1 tbsp. l. sunflower oil, put on stewing for 2 hours and forget.
At the signal, we open it and faint from the breathtaking smell.

About in detail, yes, please ...

thank you !!! we will do it tomorrow!

By the way, I'm a pig, and I never said thank you for the biscuit that I made with apricots. and he turned out to be wonderful.



so thank you enormous!

but still managed to photograph the ham in a section.

At the signal, we open it and faint from the breathtaking smell.

you can go crazy ... girls !!!!!!!!!!!!!!!!!!!! what is being done ?? I can't keep up with you, but I just want to cook both hodgepodge and sour cream ... it's good at least I've already learned how to cook ham ...
and it's good at least Marina's biscuit is already eating))) Marinochka, thank you, we purr with pleasure!

Polina, you have such a white biscuit, cute, I have something yellow, maybe from eggs.

and I also baked something like this the other day -

thanks for the baking ideas! Biscuit and sour cream will definitely try to cook one of these days.
And I was carried away by all sorts of stews with sour cream.
First I fry the onion, then the grated carrots there and fry too.
Then there meat in small pieces (well, I love finely crushed everything).
I fry the meat until the juice runs out (pork, chicken, hearts or chicken ventricles).
On top I fall asleep potatoes, also finely chopped, and fill it all with water and sour cream.Only to pour (it is possible for the potatoes to come out a little). Sour cream to taste, but on average, half a large jar (the one that is 450g).
And to extinguish ... The child is crazy .. and so am I.

girls, I got an increased sour cream.



so tall (up to 6 years old) and the filling practically did not bend. I just can't get enough of it - it's so delicious !!!

if anyone needs it, here are my recalculations - very suitable for a 5-liter multicooker:
dough:
- cottage cheese: 190 gr
- vegetable oil: 7.5 tbsp. l.
- milk: 7.5 tbsp. l.
- flour: 300 gr
- sugar: 100 gr
- baking powder: 3 tsp.

filling:
- sour cream: 450 gr. (I took sour cream 200 gr + cottage cheese 200 gr)
- eggs: 3 pcs
- sugar: 100 gr
- starch: 1.5 tsp.
- vanilla sugar: 1 sachet
- blackberry

Good people, there is a question about model 55. Tell me who can do what she can :) I cooked naval pasta on Rice. Everything was well cooked only when it was left on the heating - the pasta dried out into the knuckles. That is, I understand that after cooking the cartoon it does not keep warm, but heats up the bowl? or how? Or do I have some kind of breakdown? help!

girls, thanks for the praise.

Yes, yes, yes, don’t try, Polinka, now tell someone that you don’t know how to bake ... they will laugh! She began to bake such masterpieces! Good girl, super-pie came out !!

so it's not me who bakes, but cartoon! that's just the joke!
that's really someone to tell - will not believe. I don’t know how and I’m afraid to cook. You've read my doubts about the ham - I am afraid of every trifle. but with cartoons it's all somehow so easy ... I myself am in shock.

it happened that I would confuse the regime or just screw something up with food, but so that it was completely tasteless in a cartoon - I didn't have that. I'm crazy !!! all my friends are in shock. when I tell them what I'm cooking, their eyes widen. remember that my signature dish is porridge with stew and soup. all.

Good people, there is a question about model 55. Tell me who can do it :) Everything was well cooked, only when it was left on the heating - the pasta dried up into knuckles. That is, I understand that after cooking the cartoon it does not keep warm, but heats up the bowl? or how? Or do I have some kind of breakdown? help!

the heating of the bowl is the retention of heat. it's just that it's very warm for pasta.
the temperature on STEERING HEAT reaches about 80 degrees.
for cereals, soups, meat ... what else is there - this is normal, for pasta - too much.

I can tell you, or from personal experience, even with the KEEPING OFF cartoon keeps food warm enough for a very long time. as it turns out in a thermos. if you are at home, then it is better to turn off the pasta immediately after the signal, but if not at home ... then it is better to cook the pasta under supervision.

And if you leave pilaf for heating? or is the roast not very wet? Also, probably not necessary?

And if you leave pilaf for heating? or is the roast not very wet? Also, probably not necessary?

the rice is overdried on heating. If possible, after turning off the program, open the lid and stir it, and turn off the heating. Well, if there is no such opportunity, say, left for a while, then well, let it be worth it - it's better when you come home and have food than no food. Some even like dry rice - a matter of taste, in short. Wet can be left on the heating without fear, at this temperature it will rebuke and will

shl. Polina is right - the pan is like a thermos, great itself without heating keeps warm for half a day.

Everything is clear! Thank you :) It's just that in my Panasonic cartoon, I fearlessly left everything on heating - it didn't dry out. And with perfected, it is probably better to cook with a delay in time, so that it does not stay on the heating for long before coming home from work. Then the question arises about the delay of time: is this function in all modes?

Everything is clear! Thank you :) It's just that in my Panasonic cartoon, I fearlessly left everything on heating - it didn't dry out.

Perfezza is hotter than Panasik. maybe this is the case.

Then the question arises about the delay of time: is this function in all modes?

look here, I tried to describe in detail - 🔗

Here I am with my pies from 55 Perfeza

Sponge cake with apples from Oriana



Sour cream with cherries with Polina's counting

[iiirrraaa,]

iiirrraaa, oh and handsome!

I'm also going to try sour cream with a cherry.

I just need to replenish the stocks of food, otherwise I’ve sold out and I didn’t have enough food before the purchase day. and the boys are already accustomed to the fact that baking almost every evening ... how to please them with simple ones ...

Did Pauline do that?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=91874.0
My child really likes it (I don't have time to take a picture)

Did Pauline do that?

her, she did not.
5 eggs for 500 grams of cottage cheese ??? Yes, you will let me go around the world! I usually make casseroles from 1 kg of cottage cheese ... a dozen eggs for a casserole, as for me it’s fatty ... but probably delicious.

did such... this recipe is just very similar to the one I've been making for a hundred years. only always added milk. I saw this one and tried it with sour cream - I liked it more. now that's the only way I do it.

in fact, there is not even a "casserole" there, but a curd soufflé (something) turns out
I did not increase the dose, since it is normal to have breakfast for 5 mouths

her, she did not.
5 eggs for 500 grams of cottage cheese ??? Yes, you will let me go around the world! I usually make casseroles from 1 kg of cottage cheese ... a dozen eggs for a casserole, as for me it is fat ...

Okay, Polinka, wait, the eggs are cheap ...
Everyone here tease with your casseroles, and I'm on a diet baked mabut ...

I took the "thank you" there, look, yummy, indescribable ... probably
mine will try, appreciate, then write to you
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23879.20

I took the "thank you" there, look, yummy, indescribable ... probably
mine will try, appreciate, then write to you
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=23879.20

you have such a beauty, Marina !!!! (urya will be a new dish, but I think it is possible to replace the liver with the heart?)

urya there will be a new dish, only I think it is possible to replace the liver with the heart?)

Interesting ... but you try and you will have an exclusive. I think it should not be worse, and is the heart of a chicken or not?

a chicken's heart or not?

only veal-beef.
Today, the ham was made an economical option: a heart (veal), two tongues (pork), a muzzle (pork), rocking chairs (veal). A whole pot of meat.
The prime cost is "dirty" (ie without onion, food, salt, garlic) - 90 UAH.

I thought about changing the product, again because of the price. Veal liver - 80 UAH / kg, and heart - 35 UAH / kg. Well, they say, the heart as a product is cleaner.

I thought about replacing the product, again because of the price. Veal liver - 80 UAH / kg, and heart - 35 UAH / kg. Well, they say, the heart as a product is cleaner.

In general, of course, there is a paradox ... the liver is the dirtiest product, because everything passes through it, the body is cleansed through it, the filter is a kind, and we crack it and praise it
We have veal liver in the region of 40 hryvnyas, we never take it. The price is greatly overpriced for such a product, you have 80!
Next time, I will do it on Tuesday, I will try from chicken hearts.

Today I make sour cream with blackberries, I did a double portion. I put it in Yummi, it stood for 90 minutes, when I opened it, the dough rose a little and the filling was water. I moved the pan to Perfezza, after half an hour, the filling bubbled and grabbed.
Here you can see the temperature differences in multicooker.
Perfezza is much hotter than Yummi, who appears to be an exact replica of Panas.
In short, I love Perfezza more than anyone else in the world. I will give Yummi to my mother and take another Perfezza or Aurora.
Report here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19843.0

Girls, I already wrote how I tried to adapt to cook boiled pork in our cartoon. There were options for stewing and steaming and baking.

I would like to suggest the most successful option, in my opinion:
A piece of pork (neck, shoulder blade) weighing about 1.5 kg is stuffed with garlic, roll in salt, on one side, making deep cuts with a knife on almost the entire thickness of the meat. Rub on all sides with a mixture of spices and salt. We put a multi saucepan with a spoonful of sunflower oil in a slightly preheated on the "frying" mode for 15 minutes with the notched side down. Turn off the mode, turn the meat over and leave it alone for 20 minutes, during this time the cartoon will cool down, and the meat will let the juice a little. We turn on the "extinguishing" mode for 1 hour.
Everything, the meat is perfectly cooked. We take it out and put it on a plate to cool.

There was a very tasty "juice" left in the bowl. I cut the potatoes into strips, cheese and salt into large pieces. I mix everything for baking. It turns out a potato - you will lick your fingers.



Try it - you won't regret it

my dears, and now for those in the armored train ...
what meat should i take? what kind of neck and shoulder blade is this?
how to stuff his pancake (that's the word they came up with)? what to do with him?

and I understood correctly, boiled pork - is it suitable for me to replace sausage and ham products?

how to stuff his pancake (that's the word they came up with)? what to do with him?

and I understood correctly, boiled pork - is it suitable for me to replace sausage and ham products?

yeah, this is SUCH yummy .. the main thing is, while you sleep, she does it herself))) you first need to fry the current ...
Polina, we stuff - we pierce the meat with a knife, pierce it, and put the garlic there ... well, something like that ..

what kind of neck and shoulder blade is this?
and I understood correctly, boiled pork - is it suitable for me to replace sausage and ham products?

The neck, this is the neck part, is great for boiled pork, it (meat) is called so, neck, neck part. It makes the juiciest and best boiled pork and the most excellent juicy, not dry, chops!
The scapula is also suitable, but then the baked pork will be a little drier and there is a bone, unlike a collar.
Correctly understood, boiled pork, it can easily be a substitute for sausage.

[Angela,]

Girls, dear !!! Hello everyone !!! I missed you very much! The first opportunity has just appeared to get into the Internet (this unkind repair will finish me off) I really want to know at least a summary of the news of the local "culinary workshop". I'm afraid that until I can read all the pages in 2 months, although, through the efforts of Polinka, the pages have become even smaller, since the moment of my excommunication from the Internet I immediately noticed that Polinka also had 58 assistant !!! Where-how-when? And my congratulations !!!
Sitting sadly on bags with packed belongings, contemplating an apartment unwashed after construction work, I can’t even imagine WHEN I will try, at least a little bit, to start cooking sweets that you have already tried here. During her time in exile, deprived of your inspiration, she cooked completely ordinary mediocrity, and even then, somehow too nervously. I want to return to you, stability and ... peace !!!!!!!!
Quite by accident (although I had thought about it before) I came across an Elby pressure cooker-multicooker for sale at a very pleasant price, so that I somehow cheered up - I bought it. I practically haven't used it yet - there was no opportunity, I just tested it with a little primitive side dishes and tested it with chicken. I was very pleased. To the pile I still stocked up with a small steam generator Alby, in order to facilitate the current cleaning, already appreciated

Angela, write your address in a personal, unfortunately, I lost the piece of paper with your phone and could not contact you If the topic of spoons is still relevant, let us know the coordinates, we will resort to the services of Ukrposhta (and Gunsel, by any chance, is not represented there?)

Once again I send fiery greetings to everyone and I hope that at least from time to time I can drop in to see you.

alenka !!! you're here!!!
only I didn’t understand, was it a test run, or did you come back already?
repair is exhausting, of course, but think about how great it will be later !!! I would not have given up on an easy renovation right now, but not yet.

we do have changes here. but don't worry, come back and discuss everything!

and congratulations on the new thing. I am very interested in Elby, so come back soon and show off. So now you also have three assistants in the kitchen? how is your dexic? Tell me in a few words.
ladies, we need the help of the collective mind !!! not urgently anyway there is no cottage cheese yet ...
cheto pulled me and I went to climb LJ culinary diaries and communities ... oh, mothers ... there is so much good ...
I found one miracle, I didn't seem to see this here. and could not directly resist, cooked yesterday.the photo is rough, the recipe still needs to be adjusted to the cartoon and me, so don't focus on it too much ...



here is the original - 🔗
- 2 eggs
- 1 tsp. salt
- 100 ml of kefir (I replaced with sour cream)
- 450 g of cottage cheese
- 0.5 tsp. soda
- 30 ml plant. oils
- 200 ml of rolled oats
- 1 tsp. basilica
- 0.5 tsp. parsley
- black pepper
- a pinch of dry garlic
- small cream tomatoes (cherry) (I took the most ordinary tomatoes)

the casserole turned out to be awesome. I'm serious. it tastes a lot like pizza for some reason.

what confuses me - she was watery. there still tomatoes should be on top. they are, but they all fell to the bottom.
either I took a little oatmeal, or my oatmeal is already very tender (I took Nordic flakes, they are generally the most tender). or my cottage cheese - I usually don't wring it out, it just drips off and then we eat it.
well, she settled a little inside ... although as I understand it is normal for curd casseroles.

what to do? Change oatmeal, change cottage cheese, add more oatmeal, or can starch save the situation?

even in the recipe it is indicated that in the oven you need to bake 40 minutes. I don’t remember we discussed the correspondence or inconsistency of the time in the oven and in the mult ... I thought one baking cycle would be enough, but I added another 30 minutes - it was completely liquid.

Paul, can I answer competently (can you guess where I got the knowledge from?). Cottage cheese is apparently still watery for you. And the flakes for this casserole were used by "Hercules" in such a red cardboard packaging.

[orianka]

Girls, I am with good news (like that turtle in the anecdote), after another discovery of the XP program. I'm a bastard, I doubted so much, and this is such a miracle! The day before yesterday there was a rabbit in sour cream - just super, my husband almost fainted.
Yesterday I cooked "like a stew": blue-onions-carrots-peppers-tomatoes-asparagus. beans, everything is cut into small pieces. The first time was "snot", because I put it on Extinguishing, and yesterday I did it on XP, an hour and a half. I just left everything with gamuz, without any order, poured from above for some reason 2 tablespoons of oil poured, pepper and salt and forgot. An hour later, the whole thing was floating in juice, and at the end it was so good fried, lovely. and the mass was not a sauerkraut, but rather whole pieces that did not lose their shape.
As I, a fool, hadn’t tried it with Crunchy before, it’s obvious that it scared me with him at first ... so I would sit in the bushes ... and now this is my other favorite mode! And then I stuck to this Quenching, that's all.
Shl. orianka, tomorrow I'm going to Kharkov (I'll come to your "double" Smetannik, get ready, otherwise it's too far to go to Polinka in Kiev for boiled pork!), it's time to make pies ...

Can you guess where I got the knowledge from?

this world Is the Internet already so tight or have I misunderstood something ???

Cottage cheese is apparently still watery for you. And the flakes for this casserole were used by "Hercules" in such a red cardboard packaging.

ok, we will try again.
Probably for baking it's easier to take purchased cottage cheese - it's easier. and leave home for home.

Somehow he scared me with him at first ... so I would sit in the bushes ...

hto, hto ... me!
still saw what I had on it. I honestly still don't use it very much. I use it only in the 58th model, and in the 55th and 57th no-no. I’m afraid and even though I’ve got a whole crowd of pots, I’m still upset if something burns.

I had some trouble here the other day ... I didn't want to tell anyone ...
I cooked fish at 55. I have been cooking for a long time. stewed herring, which is obtained as canned food. I also asked everybody whether it stinks or not. well, I didn’t make a discount on a pregnant nose ...

than I then did not wash it ... all to no avail. I couldn't go into the kitchen at all - I was so fond of fish, just horror. although the fish was certainly delicious!
In short, I'm tired of it, I took the cartoon itself, packed it in a bag, left one lid. and a shower lid. washed it so that it became like new to me. and it seemed to work.

Well, I thought it was very convenient to wash this way and the next day I did exactly the same manipulations with the 57th cartoon. just for prevention, so that it becomes clean.

both work !!! but...
I thought it was because of the heat, now I think that the 55th also began to turn on because of the sink. I just didn’t pay attention, and sometimes very strong boiling went on the SOUP mode. I haven't cooked milk in 55 for a very long time, that's why I didn't steam too much - well, he boils his soup and boils what will happen to him.
but in the 57th I clearly noticed that porridge began to spit. wrote off everything for the heat.

on Thursday decided to wash the 57th again. For some reason, she seemed dirty to me. again in the bag, again in the shower ...
I take it out, turn it on, and she, mmm, does not show the muzzle on the display, and not the clock.
after a while, she still showed the watch and the modes began to be pressed. but I began to suspect that something was wrong. I put milk on at night - it's good that I covered the cartoon with towels on all sides ...

and it was all spattered in the morning, there is no milk at all in the pan. the smell of burning throughout the apartment, and even at the bottom of the heavily burnt porridge.

it is clear that the cartoon has nothing to do with it - it is her own fault.

I wanted to take it to the service, it is clear what the money was. it's good that there are additional cartoons - I don't seem to be upset to tears, but only a little.

like she persuaded her husband to poke around in it before the service. maybe that happens.
I understand that our girls are relatives of the maruchas. but about maruchi on a multicooker like a lot of information, maybe that will come out of this venture.
if it turns out with the 57th, then let's go to disassemble the 55th as well.

but this is all from a great mind, damn it ... I know everything about perfezza and climbed ... I would hit myself in the face with a slipper ...

that's all I need ... ah-ah, that I'm very afraid and don't like it when my saucepans go bad. but now the bowl from the 57th looks terrible. and after last use on XP it looked terrible too. that's why I went and always frightened me with this regime. here.

if anyone is interested, we did not have time to disassemble the 57th ... it seemed to work fine. I’m afraid to set the timer for the night, but I’ve made pastries in it after bathing already 2 times, this morning I risked making milk porridge without spitting, and now I’m boiling milk. I control the temperature all the time - sort of like usual.

and then to Polinka in Kiev for boiled pork-too far!

well, that's always the way ...
But the boiled pork will still be there next weekend, the purchase day was already there, but no one knew that I would dream of boiled pork, because there was no meat for it. I just won't go to the store.

I cooked fish at 55. stewed herring, which is obtained as canned food. I also asked everybody whether it stinks or not. Well, I didn’t make a discount on a pregnant nose ... than I didn’t wash it afterwards ... all to no avail. I couldn't go into the kitchen at all - I was so fond of fish, just horror.

It was not for nothing that I told everyone that I would no longer do fish in the cartoon, you won't get this stench later! Did it once, barely chewed off a cartoon from this fish stench.
As for the multi bathing in the shower, yes ... Yummy should try to punish her like that, maybe she will grow wiser, now I'm testing her, the scum, intently in all modes, I have some complaints about her, and not only me, in temme Many people take offense at Yummi.
When Perfezka was completely filled with milk, do you remember I wrote that I put the milk to boil for a couple and forgot, so I have pearl through the valve and it still stinks burnt. So I did not turn it on for two days, stood dry, then it worked like a clock (mmm). Maybe yours should have been well dried after a shower so that it wouldn't blow?

When Perfezka was completely filled with milk, do you remember I wrote that I put the milk to boil for a couple and forgot, so I have pearl through the valve and it still stinks burnt. So I did not turn it on for two days, stood dry, then it worked like a clock (mmm). Maybe yours should have been well dried after a shower so that it wouldn't blow?

here is another garbage. I did not fill the bottom, but the lid. I think so there are some sensors in the lid, so I could have damaged them with water.
so what else we will disassemble, you just need to catch inspiration.

Right, right, yeah!

wow ... these are coincidences ...

ladies, we have here the author of a casserole with tomatoes showed up (purely by accident), sitting in the shade, being modest ...join, sun, to our friendly company. You already understood that I will redo half of your recipes for multi and I will brag here too.

Here, Polinka! Now I made her famous honey cake according to Angelka's recipe, but already in Perfezza. Climbed up to 8 (your servings and a half).
Now no one will convince me that prog baking in Yummi is exactly like baking, g ... but!


By the way, Pauline, I took a 250 gram glass, well, which fits 150 grams. flour and such glasses I threw as much as 2.5! And instead of soda I took an explosive mixture of soda + lemon + starch, so porous came out, a fairy tale!
🔗

Here, Polinka! Now I made her famous honey cake according to Angelka's recipe, but already in Perfezza. Climbed up to 8 (your servings and a half).

Well what can I say - handsome!

By the way, Pauline, I took a 250 gram glass, well, which fits 150 grams. flour and such glasses I threw as much as 2.5!

and I also took more flour the last time, I decided to try. so that I really noticed the difference - no. just as before it rose well, was porous, soft and tasty.

[oriana]

By the way, Pauline, I took a 250 gram glass, well, which fits 150 grams. flour and such glasses I threw as much as 2.5! And instead of soda I took an explosive mixture of soda + lemon + starch, so porous came out, a fairy tale!

oriana, and the proportions of this explosive mixture, please write down and how much to take for a one and a half portion?

Please write the proportions of this explosive mixture and how much to take for a one and a half portion?

0.5 tsp soda + 0.5 tsp. starch + 0.5 tsp. citric acid

And this mixture should be mixed with flour?

I mixed this mixture with eggs and sugar, vanilla, beat until a standing white state and mixed in flour and honey with a spoon

Polinka, casserole, beautiful, delicious !!! We must take !!! (c) Right now, I'll take the recipe! In the "recipe theme" has already been added, probably, so I bookmark it, there will be bright times when I will clean up all the trash in the apartment!

Marinka, what a tall cake and a ruddy one !!!! Well done !!! Now we need to deal with the conversion of 1.5 portions and how to pile! I did not bake anything for 1.5 months, except for bread in KhP. We must somehow pamper our own people, otherwise everyone is gloomy and tired.
Marishka, indeed, is a paradox, but a cartoon without the target function of baking turned out to be a more skillful pastry chef. Well, let! Let the perfezka bake further, you have already tamed it, and Yumka will cook and stew. I understand that you are annoyed, because the opposite was originally assumed. But what culinary masterpieces YOU make !!! MMMM !!!! ... And it doesn't matter in which cartoon!

Today in Elby I made milk porridge for the first time. FINE!!! Pshonochka! I could not turn it off right away, it stood still on heating for about 20 minutes. I don’t know, but it seemed to me that the porridge was like baked milk - both color and taste. Check it out! Panas has a milk competitor

I don’t know, but it seemed to me that the porridge was like baked milk - both color and taste.

No, it didn't seem. I tore off the recipe for an omelet from childhood (kindergarten, canteen, etc.) from the Odessa forum. So, it turned out with the taste of baked milk. (I also cooked in St.). I like the fact that neither porridge nor milk will escape from her.

Marinka, what a tall cake and a ruddy one! Now we need to deal with the conversion of 1.5 servings

Hello, Alenka! Well, finally, all the perfectionists get together again in their favorite place!
This is my size 1.5 serving. Polinka, on the other hand, did the recalculation for 1.5 servings, and this is what he is with my comments on the photo. Today we have already cut ... a striped handsome man! It was only necessary to divide not into four, but into five cakes ...