I am looking for a recipe on our forum

Let me put in your 5 kopecks.

This jam is made from a certain type of apple. I don't know what the correct name is for the variety, it seems Cinnamon, we call it Brown. Apples in jam are transparent, amber.

I cook pear jam, I cut small cubes on a Boshevsky cube cutter. The cubes remain intact after boiling. I must try this year to cook from apples like this

Pear jam (kirch)

Girls, with all my love for fish and all of it, I don't know what to think of. There are 3 kilograms of medium-sized river bass, lay in the freezer for a long time, I can't stand this smell, but I have to put it somewhere, I broke my head. HELP !!!

[Ilmirushka]

Ilmirushka, Ilmira, salt and wither in an electric dryer overnight - there will be a snack for beer. If you are interested, I will write a recipe for how to do it.

[Orshanochka]

Orshanochka, Tatyana, write, interesting to try.

[Ilmirushka]

Ilmirushka, Ilmirushka, and the perch is large (otherwise we caught the kilogram for spinning)? If it is large, then it is advisable to spread it - you can both on the stomach and on the back. But on the back it is considered better - like all the fat from the fish does not go away. But since perch is a predatory fish, there is very little fat in it. Defrosting the fish. Take roomy dishes. At the bottom, generously pour salt and about a tablespoon of sugar, put a layer of perch, again generously pour salt and a tablespoon of sugar, again a layer of perch, again salt, and until the perch runs out. A vessel with fish in a cool place (in the refrigerator) for 3 days and preferably under oppression). After 3 days, take out the fish, rinse it from salt. In another, more voluminous, if there is a dish, we simply pour fresh cold water and put the fish to soak. Changing the water every hour. According to the rules, if the fish was salted for 3 days, then it should be soaked for 3 hours. But my husband and I always soaked to the touch. When the fish is too salty, it is very hard to the touch. So we soak until the fish is soft to the touch - then, in the dried version, it will be just that in salt. My husband and I did not like too salty fish. Dry the fish on a wire rack or wipe off excess moisture with paper towels. We put it on pallets in an electric dryer. We set the minimum temperature. In my dryer it is 30 degrees. Usually the fish was put in an electric dryer overnight. Dried fish is ready in the morning. Regarding dried fish and dried fish, for me they are two fundamentally different things. Dried fish - it is slightly damp, easily removed from bones and skin. Dried fish for me is when you need to beat it on the table, that is, as a bone, I don't like that. In order to keep the fish in the dried version, it must be wrapped in parchment (people simply wrap it up in a newspaper and either in the refrigerator or in a glass jar under the lid and in the refrigerator. But for a long time it has never been stored with us - it flew away like seeds. , if my knowledge of fish is useful to you!

[Orshanochka]

Orshanochka, thank you, Tanya, I will definitely do it, my husband has already salted the perches. But I didn't really understand the purpose of soaking.

Salt and sugar as a preservative and adds flavor. But if you do not soak, then in dried or dried form, you just won't take fish in your mouth because of the ooli. Trust me, we have been making fish like this for twenty years. By the way, I, by the way, and when I salt the breasts for dry-curing with dry salting, I will cut off a piece, if I am very salty, I always soak them to the state I need, before I hang them in the refrigerator to dry-dry.

Trust me,

Of course, I understand that all markers are different in taste and color, and in your area there are more noble fish. But we are not spoiled for such a variety.Basically we catch perch, roach, I love bleak (I wrote to you about it somewhere), pike, pike perch, bream. My brother began to squirm and catch and occasionally treat him with catfish. By the way, big perches were also smoked - we liked it. I made large breams like spicy salted fish - it was just as tasty with young potatoes, and with 50 grams of cold vodka!

[Tanayayayaya]

Tanayayayaya, that would have crumbled everything, and

perch, roach, I love bleak (I wrote to you about it somewhere), pike, pike perch, bream.

Girls, please tell me where we have a recipe for saffron tincture according to Lazerson.
He gave in the Master class ...

where we have a recipe for saffron tincture by Lazerson

Lilechka, here:
Master class from Steba / Caso in Moscow (September 30, 2017) # 368

[gala10]

gala10, Pebble hurray !!!!! I've already searched ........

Bought and bought amaranth flour. Can you please tell me if there are any special ways to use it? Or just add it to wheat bread?
The search only gives me bread ...

[M @ rtochka]

M @ rtochka, Daria, I bought pasta from amaranth flour. I didn't like it. I would not use it in its pure form, If only add a little to baked goods.

[M @ rtochka]

M @ rtochka, Daria, I found it in tyrnet:
"Amaranth flour in cooking
There are many dishes from this product. It is also nice that in addition to the benefits, baked goods made from amaranth flour have an excellent aroma, a pleasant nutty flavor and splendor. Believe me, such dishes will decorate any, even the most exquisite table. And they will definitely surprise you with their uniqueness.
Practice shows that children simply adore soups, casseroles and cereals with amaranth. This allows them to delight literally every day.
Not only that, adding a small amount of amaranth flour to breading, pancakes, omelets and homemade bread can create an even more varied and interesting diet. "
There were also recipes:

Amaranth pancakes
Ingredients:
Amaranth and wheat flour - 300 grams each;
Honey - 2 tablespoons;
Raisins - 50 grams;
Water;
Yeast.
Preparation:
Grind the amaranth grains in a coffee grinder or arm yourself with ready-made flour. Now mix it with wheat in a 1: 1 ratio. Next, you need to prepare a yeast dough, add honey, steamed and slightly dried raisins to it.
It remains to fry unusual pancakes in a non-stick pan and you can serve them on the table

Amaranth cutlets
This version of the dish is perfect for those people who adhere to the principles of vegetarianism.
Ingredients:
Amaranth flour (seeds) - 200 grams;
Mashed potatoes - 200 grams;
Carrots - 100 grams.
Cooking:
Lightly brown the cornmeal grain or its flour in a frying pan. But in the latter case, you need to choose one that will have a fairly coarse grind. Now mix the seeds with the pre-cooked mashed potatoes and the finely grated carrots.
Add mashed green peas to make the dish even more interesting.
Mix all the ingredients well, form small cutlets from the resulting "minced meat" and fry them on both sides until golden brown.

Amaranth flour drink
Ingredients:
Amaranth flour - 100 grams;
Milk (can be replaced with plain water) - 5 glasses;
Brown sugar - ¼ cup;
Ground cinnamon - ¼ glass;
Vanilla extract - 2 teaspoons.
Preparation:
Take a large saucepan and add water and flour to it. Mix everything well, as it is very important that you get a lump-free mixture. Heat the mass over low heat, remembering to stir constantly. Bring to thicken. Now add cinnamon and sugar to the mixture, not forgetting to mix everything well again. It's time to add the vanilla extract and stir quickly until the sugar is completely dissolved.
Next, increase the heat and bring the mixture to a boil, stirring constantly.
The drink is ready! It is best served hot on winter evenings.

Amaranth muffins
Ingredients:
Hot water - ¾ glass;
Vegetable oil - ¼ glass;
Amaranth flour - 1 glass;
Ground nuts - ¼ glass;
Salt (optional);
Soda - 2 teaspoons;
Ground cinnamon - 1 teaspoon;
Raisins - 0.5 cups;
Vanillin - 1 teaspoon
Preparation:
Combine butter, honey and water in a large bowl. Set everything aside until the honey has completely melted. Now add vanillin to the mixture. The remaining ingredients must be mixed separately and added to the honey mass. Whisk it up, but don't overdo it.
Next, you need to preheat the oven to 220C. Fill the muffin tins with the resulting dough and bake for 25 minutes.
To make the cupcakes even more interesting, you can add any kind of fruit to the cupcakes.

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, thanks, unusual recipes
Maybe I'll make up my mind on cupcakes

[Dasha]

Dasha, I'm really interested in what happens

Girls, did not find the Golden Key cake on our forum, maybe I looked?
And immediately a question to catch up - is there a guest for this cake, there are many recipes on the network, supposedly for a guest, but I did not find this cake in the old collections

[Teen]

Teen, not that ?

Sponge cake with boiled condensed milk "Golden Key" (tsvika)

[Crumb]

Crumb, Innochka, no, I'm looking for a cake, there are chocolate cakes and ordinary biscuits and butter cream with boiled condensed milk. I, in principle, have an idea of ​​how to cook it, I wonder if there is a guest for it, I wanted to please my husband)

[V-tina]

V-tina, Tina, GOST is. Alexander Afanasyev adapted it very well to our home cooking conditions.

[Painting]

Painting, Volume, and what kind of collection do not you tell me? I did not find it in any of them, as well as on our forum)

[V-tina]

V-tina, Tina, a three-volume edition of GOSTs for cakes and pastries, where the biscuit cakes are. And the adaptation is here:

🔗

[Painting]

Painting, Volume, thanks, there is no this cake in this collection, I first of all looked in it

Ladies, I have a question. Today we ate in a cafe Milk carbonara paste. I was surprised that there was liquid yolk in it. Laying right under the cheese, in the pasta. This was the first time I encountered such a thing, although I cooked and ate more than once. Is that how it should be? Because I was fu (

[Tina]

Tina, this is not the one on the 1975 network. This cake came later. I have it in the section where the Carpathian cake is. Seems like a section about cakes from Ukraine, Moldova, Armenia.

[Painting]

Painting, Volume, thanks, I'll try to find

[Nathalte]

Ladies, I have a question. Today we ate in a cafe Milk carbonara paste. I was surprised that there was liquid yolk in it. Laying right under the cheese, in the pasta. This was the first time I encountered such a thing, although I cooked and ate more than once. Is that how it should be? Because I was fu (

Nathalte, we have a network of Tomato cafes. They also serve there.

[Nathalte]

Because I was fu (

Nathalte, Natasha, was FU just from liquid yolk? Interesting ... but I, on the contrary, love liquid yolk and even leave it that way on purpose Green soup (broccoli) with mushrooms

[Rick]

Rick, Evgeniya, hmm ... Maybe you really need to
Ilmirushka, Ilmira, yeah, ew from the yolk. I love it myself, but it was not tasty here at all. And the pasta is thick, some kind of bacon ... And even before the heap of yolk

[Nathalte]

And the pasta is thick, some kind of bacon ... And even before the heap of yolk

Nathalte, Natasha, all wrong ! Did not work out

Maybe it really is so necessary

I saw this in the recipe, I don't remember where, so it has a place to be. I decided "fu", because I understand raw yolk only in fried eggs, in other versions it seems to me exactly raw, and not soft: one type of eating khachapuri gives goosebumps.

[Anna67]

Anna67, Anna, well, this is a personal perception of the product, therefore you did not like the carbonara paste in this form. But I love liquid yolk in any dishes, especially in Adjarian khachapuri, I think! Break off the tip and dip it into the yolk .... !!!!

Girls, I remember that there was a recipe for a lean "sausage" from peas and it was cooked right in a bag of milk. And I began to look, so I found only Natasha, where the sausage is simply cooled in a bag. For a long time, I remember, I was going to do everything.

[Omela]

Omela, so it seems to me that Tumanchik had such a thing, but I did not find the same

[Omela]

Omela, are you looking for this? Erbsenwurst (Pea sausage). Ersatz-wurst.

[dopleta]

dopleta, Larissa, no, I saw this. I have it in my memory that you need to cook it right in the bag. And in this recipe, they cool the finished one.



dopleta, Larissa, no, I saw this. I have it in my memory that you need to cook it right in the bag. And in this recipe, they cool the finished one.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=394131.0

[Nikusya]

Nikusya, Ilona, no, thanks, I saw this one.

Oh, for some reason it didn't go away, I then saw that Lorik had already offered this recipe. Pardonte.

well, this is a personal perception of the product, therefore, you did not like the carbonara paste in this form

It is clear that personal, I mean that there really is such a recipe.
And I didn't like carbonara most likely because it was poorly cooked (I didn't notice the eggs), but I don't want to try again.

Tell me, didn't you find the recipe for thick Soviet breadsticks (suddenly missed it)?

Tell me, didn't you find the recipe for thick Soviet breadsticks (suddenly missed it)?

If the question is for me, then I was not looking for this. Did she promise?

[svetta]

svetta, no, a question for everyone - it's just that someone was looking for it in the topic and I wanted to.

[Girls]

Girls, took mushrooms out of the freezer, it is necessary to cook the soup. I looked at the recipes on the forum, I liked everything, but it seems to me there were some other tips on the mushrooms, either in the topic of "mushrooms" or elsewhere, I can't remember, and it seems that I advised something Ira, Caviar... What, besides potatoes, carrots, onions and lentils to add, what would be thicker more casual, soup for my husband, he doesn't need to take care of his figure

Ira, Caviar.

... deep in thought ... I can't remember myself.
About honey mushrooms, I definitely said something in terms of caviar. I don’t remember the soup.

[Ira]

Ira, I could easily confuse, I just remembered it.But in principle, I have already cooked: honey mushrooms, potatoes, carrots, lentils, pearl barley, onions and salted dill, my husband said delicious, well, good

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, for satiety, I add a piece of butter (well, or frying on it) or (most often) high-quality processed cheese. For the time being, "Como" is driving us - usually I take "Barbecue" or "Creamy". You don't even need to grind it, you don't need to grind it - I just throw it all along with the vegetables ...

[Scarlett]

Scarlett, Tatyana, I sometimes do the same with cheese, we have Friendship with onions for soup, but now we have farm sour cream, it is fatty, so this time I refused the cheese. Thank you.