I am looking for a recipe on our forum

How is spaghetti?

How is spaghetti?

Probably such

Probably such

Yeah .. she is.

Probably such

Beauty, until now I thought only spaghetti zucchini are.

[Katerina]

And how to cut it so that it is cooked and the spaghetti remains?

Katerina, one of the cooking options:

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, oven and microwave cooking options:

further according to your taste and desire, basically they replace spaghetti and pasta, served with bolognese sauce, it goes well with cheese sauce.

eh, it looks like no one cooked Lagenaria ... I'm worried about bitterness - I need to somehow neutralize it, for example, in eggplants ... or it will level out during cooking ...

[Irina]

Nobody cooked Lagenaria

Irina, I didn’t even know what it was, I had to go into the tyrnet. And it turned out that my neighbor was growing such 3-4 years ago, she gave me, I made like a regular zucchini, but maybe it was some other variety. I did not notice the bitterness and the same big difference from the zucchini, although the legendary was still "young" with a thin skin and small size

[Irina]

Irina, we once had it. I don't remember any bitterness at all, they cooked it like cucumbers.

And I have always believed that Lagenaria is a purely ornamental plant, and is grown only as a stock for grafting melons and watermelon. And they themselves grow for seeds, so as not to buy.

Virgo, I need advice.
We opened a can of vegetable caviar (zucchini and other vegetables). Didn't go. Where to attach?
So far, it only comes to mind to put out fish in it

If you are preparing a side dish of pearl barley, yachts, you can add there.
In any stew, of course, too.

[IvaNova]

IvaNova, if the caviar is in pieces, then break it with a blender - the taste changes, after that it goes well for me.
If caviar is like a finely dispersed product, try overcooking in a skillet with fried onions and tomato paste, sugar and vinegar.
You can dilute a little with water or broth and stew meat or chicken in it. Can be mixed with porridge, pasta, rolled meat.

[svetta]

svetta, that's exactly what you formulated. I remember that in the old Soviet times, my mother turned purchased squash caviar into a delicious dish like that))

stew fish in it

Or meat. Or make it the basis for a thick soup like goulash. First, boil separately chopped potatoes (use the broth as a broth), you can with carrots, beans (any beans). Cut there, for example, a hunting sausage (or any boiled and smoked, or any boiled meat, boiled pork), boil for a couple of minutes, and put this caviar at the end. Boil again, and brew for 10-20 minutes. However, any vegetable soups are tastiest the next day, so you can cook in the evening and enjoy the next day. In such a soup, the main thing is not to overdo it with salt (because we already have a lot of everything in caviar - salt, sugar, vinegar, and the sausage is also salty). That is, bring it to taste at the very end.
By the way, I had a jar of squash caviar lying around. And the soup ends. I'll go and cook)))

A clove of garlic and a spoonful of mayonnaise greatly enhance the taste of caviar.

Girls help!
I can't find the recipe, but I didn't bookmark it.
"How to quickly peel walnuts from the film". I remember what was in the micro, and how much time I forgot

Express peeling of walnuts

Thank you

Friends, I'm looking more for advice.Now is the feijoa season, but they sell it packaged, so there are small and immature ones that have a taste. Is there an option to bring them to an edible state? The only way that comes to mind is to put it in a bag of bananas.

[Anna1957]

Anna1957, Anya, they already get it. Cook jam from small, delicious

Cook jam from small ones,

I have not used sugar for 4 years))) Therefore, the question arose. So, I have a suspicion they won't get it.
Jam, I can, of course, roll it up without sugar. Puree, or rather. And sprinkle with stevioside when used. But immature ones really give away a Christmas tree.

You make jam with your tricky things

Yes, I wanted to use fresh meat)) But mature.

[Anna]

Anna, and freezing is not an option? I somehow froze, it seemed like nothing happened later, I ate. A few things, maybe try?

[Nathalte]

Nathalte, so they are not ripe - that's the question. Now I harvest berries in 2 ways: either roll up mashed potatoes without sugar, or dry them in a dryer until they are medium-wet, and then freeze them. This is unlikely to work with feijoa))) So far, I stuck it in a bag of bananas.

[Anna1957]

Anna1957, so I froze unripe ones. It seems that after defrosting they were more pleasant.

[Anna,]

put it in a bag of bananas.

Anna,and why, exactly, bananas, they also come unripe

[Nathalte]

Nathalteif they change like persimmons - then nothing else. Although I still love the hard bean more persimmons after freezing.



Smile, pralna, you need to put in a bag not with bananas, but with apples)))

[Anna1957]

Anna1957, for mashed potatoes, yes, but only my mother loved persimmon slush with us: whether or not the keychain is in the freezer and feijoa can't be forced to eat me at all, it's better to make jam from cones. Try to freeze, you will tell us

with apples

So, I did the right thing by thrusting a couple of ripe apples to them

Do they not sell the weight at all?
I haven't even seen it in the trays.
And why are feijoa valuable, except for iodine?
And then maybe it is also necessary

[Daria]

Daria, yes, delicious and fragrant just when ripe and large)))

Do they not sell the weight at all?

I bought it by weight in Globus and I also saw it in Auchan

[Smile]

Smile, and how much do you have?

[Anna1957]

Anna1957, 200 each

I took 150 each, but without a choice (((What is packaged - then take it.

Compote should be cooked from feijoa. Delicious!

From unripe sugar-free?

[Anna1957]

Anna1957, I still think, maybe something like an adzhika from it? Twist with herbs, salt, garlic and pepper. And in the freeze
I love him so much, I eat any
She was pregnant, we went to Kuban in November to see their parents, oh, and then I came off with both feijoa and persimmon

Oh, such an option did not even occur to my head)) For me, it is still a sweet fruit by definition.

For me too. But I remembered that there is an option for a similar snack with red currants and I thought ...

[Anna1957]

Anna1957, sweet fruit? Even with sugar, a mixture of a Christmas tree with green strawberries. But the scent is iconic for autumn, like tangerines and a Christmas tree for the new year. Buy something, remember childhood.

[Anna67]

Anna67, I don’t use sugar at all. Ripe feijoa are sweet enough.

[Anna1957]

Anna1957, probably we came across ripe like a mango from Thailand and a real king. Previously, there was no time for parsing - what was thrown out and then grabbed.
And Natasha is right, the seasoning for meat can turn out to be interesting ...

and why, exactly, bananas, they also come unripe

pralna, you need to put in a bag not with bananas, but with apples)))

Girls, even with tomatoes. And with tomatoes it is definitely more effective than with bananas. The reason is the amount of ethylene gas emitted. I wrote in more detail here... Practical use here.

And why are feijoa valuable, except for iodine?

Dasha, look here .

[Anna1957]

Anna1957, Anh, do not bother! What is ripe and large - so you eat, and what is small and unripe - scroll with a blender and freeze in small portions. All winter you will throw these cubes into the compote. And the vitamins are not going anywhere!

I don't cook compote either. But I liked the idea of ​​freezing in small portions of mashed potatoes - you can use it to add to cottage cheese

[IvaNova]

IvaNova, Ir, I saw it late, but suddenly you have more than one can of caviar ... Once upon a time I laid out the recipe, and this weekend I repeated it.
Chicken in squash caviar
My fussy eats.

By the way, I also began to destroy the stocks of last year's not eaten zucchini caviar, and cooked one more soup of her - soup-puree. First, I stewed the potatoes a little with leeks in olive oil and a small amount of water, smashed them with a blender in mashed potatoes, added caviar, a little creamy curd cheese, spices I like (curry, a little ginger), all this once again combined with a blender. Then she diluted it with boiling water to the desired thickness, salt and pepper to taste. It is necessary to boil a little so that everything is connected. And let it stand for a while. Well, and there are croutons, fried seeds on the plate, you can drop balsamic cream, pumpkin oil, a little cheese with blue mold ... This is if there is, and if the doctor ordered))))

Girls, I managed to oversalt the potatoes. Cooked in a uniform, then fried. As a result, salting. How to save the situation, except how to put out in sour cream, nothing comes to mind. I ask the audience for help