I am looking for a recipe on our forum

Girls, I don't know how to use search.
Are there any snacks for kids on the forum? Like a bento - the daughter does not go to lunch at school, and often on the way to hospitals, in queues, etc., to put it in her mouth and run.
I have several recipes, mostly dough in a cartoon, but maybe there is a theme?
Thank you in advance.

[Svetlana]

Svetlana, I know this. And there are reviews about children's snacks:

Muesli bar (ang-kay)

Daria, thanks.
I cook such things for myself, I love them very much.
We must do it.
We usually have a sandwich or roll, chopped vegetables and tangerines in our lunch box. And, also rice balls.

[Svetlana]

Svetlana, and, for example, chicken soufflesh, dense, maybe for a sandwich? Or what kind of pate? If the biscuits, that is, of the type of barney crackers, there are leaner biscuits, toasts of various types, toast rolls

[ch-g-ch]

ch-g-ch, and what kind of rice balls?

Tina, for sure, chicken soufflé! It can also be made in portions in small tins. Thank you very much.
I want to minimize the amount of bread in this food, I make sandwiches with bread, then with cabbage or lettuce, I also found out on this forum about oopsie bread, there is no flour there.

Natasha-rice balls are such things like onigiri, only, of course, the Japanese would cry from such a reading of their national cuisine. Like "borscht with donuts from a Jamaican housewife."
We really love rice without anything. I cook rice, only a good variety, basmati or jasmine, as usual, with salt, and then sculpt a small ball out of it with some kind of filling. My favorite is red fish with cream cheese or crab stick with cream cheese, and I put it on the nori chips, they are sold everywhere now. It is nice and comfortable with nori, because your hands are clean. I can also sprinkle sesame seeds on top. That's all, 5 minutes to do, but it looks impressive.

[ch-g-ch]

ch-g-ch, Light, Ilmira has a recipe for small chicken tartlets. They just bite twice. And any filling.
On the first page in the recipe list
Tartlets & Co.

I knew, I knew, that the bread maker was full of recipes for Tula bento. There are a lot of interesting things, Svetlana, thanks!

[ch-g-ch]

ch-g-ch, Light, brilliant. Thank you.

Natasha))
By a big secret (not a word to the Japanese), sometimes I do it from crushed potatoes. Zraza type, only without heat treatment. Small ones, he threw them in his mouth and ran.

Good evening.
Somewhere I saw Temka about semi-finished meat preparations, I can't find it.
I want to buy a pork thigh tomorrow, but I can't think of a better way to cut it.

[Natalia]

Natalialook https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=1672

Assorted jellied meat (which we take from meat and water, and we will hang the lope in grams) (Admin)

Shank in honey-mustard glaze (Scarecrow)

Pork shank roll with filling (ang-kay)

People, tell me, plz, the proportions of salt for hard salting of fish and chicken breast, followed by soaking and drying in a dryer. I wrote to the author of such advice (Bijou), but she usually only appears on the forum at night.

I don't know where to stick it, let it be here, it will be useful to someone

🔗

[Anna]

Anna, for salting followed by soaking, the proportion of salt is, in principle, not necessary. The main rule that I always adhere to when salting meat, chicken and fish for subsequent drying is to sprinkle a lot of salt, for example, I take a flat container, pour a layer of salt evenly about half a centimeter, then I put the chicken breast and the same layer of salt on top, in a day you can soak. It's the same with small river fish - a layer of salt, a layer of fish, so you can even salt a whole bucket

[V-tina]

V-tina, thanks, I needed a minimum from which to start. They said that undissolved salt must be present on top the next day. And there will be ~ a glass - one and a half per kg.

[Anna]

Anna, I have salt that is on fish, that on meat always dissolves, although I sprinkle it a lot for reliability, maybe it depends on salt, I don't know

[Anna1957]

Anna1957I sprinkle a lot of salt. Salt layer, fish, salt layer. All salt will not dissolve. I'm not wise, because then I soak it.

Girls and boys! In our school we are preparing Christmas and New Year's holiday with a feast. Lithuanian school, from year to year they prepare and bring food on one list, and now, one of the items on the list is "Poppy's milk". I went to the Internet, and my hair began to stir .. Maybe I misunderstood something and there is harmless Poppy's milk?
Who knows the recipe?

[Ninelle]

Ninelle, I found this one

Ingredients for Poppy Milk:

Poppy - 3/4 stack.
Water - 3 stacks.
Honey - 1 tbsp. l.
Servings: 3

We wash the poppy seeds in cold water, put them on a sieve so that the water is glass. We put in a saucepan and pour a glass of boiling water, cover with a lid and leave until it cools completely. We put the cooled poppy on a sieve, then send it to a blender. Grind for 3 minutes until a white liquid appears.
Add 3 cups of cold boiled water, a tablespoon of honey to a blender and beat again.
We filter the liquid through cheesecloth. Poppy milk is ready!
Keeps perfectly in the refrigerator for up to 5 days.

Thank you! I know something. I believe the composition is harmless? I'm not the only one worried. The girls also thought they read that this is a kind of opium

[Anna1957, Anya]

Anna1957, Anyaas I remember, salt is added there while it dissolves, as it stops dissolving, that's it - the brine is ready

For such a quantity of poppy, 3 glasses of water, I think it is not harmful. Really why? At a feast, you can probably think of something tastier, especially for children

For such a quantity of poppy, 3 glasses of water, I think it is not harmful. Really why? At the feast, you can probably think of something tastier, especially for children

Kind of like traditional Lithuanian and Russian cuisine

Girls, according to the definition of opium plants in the relevant UN Convention: "Poppy straw is stems, leaves, capsules, that is, all parts of the opium poppy plant, with the exception of seeds." And then you can't eat buns with poppy seeds either.

Girls, according to the definition of opium plants in the relevant UN Convention: "Poppy straw is stems, leaves, capsules, that is, all parts of the opium poppy plant, with the exception of seeds." And then you can't eat buns with poppy seeds either.

Class

I'm not wise, because then I soak it.

How long does it take? I read that how many days it is salted, so many hours must be soaked.

The problem is that legal entities that import edible poppy are guided by the outdated GOST "Oil poppy for processing". The document allows the content of trash in the form of seed bolls, remains of leaves and poppy stems up to 3 percent.

Stunned. And these people forbid pick one's nose sell codeine drugs without a prescription.

How long does it take? I read that how many days it is salted, so many hours must be soaked.

In the evening I fell asleep with salt, in the morning I begin to soak it. I put it in a bowl, filled it with water, change the water periodically. sometimes I put it under the stream. I try, if I like the taste, then I stop soaking.
During the night, salting out strongly.

[poppy milk]

Lithuanian school, from year to year they cook and bring food on one list, and now, one of the items on the list is "Poppy's milk"

Here's what I found, really from Lithuanian cuisine
"Kuchukases are traditionally eaten with poppy milk from crushed poppy, drenched in sweet water.

1/2 cup poppy seeds
700 ml water
2 tbsp. l honey

- Soak the poppy in water for 12 hours.
- Drain the water, and grind the poppy several times in a meat grinder, so that as much "milk" as possible is released.
- Mix the poppy seeds with water and sweeten with honey. "
Full text here

🔗

We put in a saucepan and pour a glass of boiling water, cover with a lid and leave until it cools completely.

I read somewhere that it is highly undesirable to keep the poppy in boiling water for more than one minute, because the oil from the poppy leaves the boiling water.
I break the soaked poppy, though for the filling, not for the milk, in the Element mill, but only there the volume is too small.

[Crown]

Crown, with or without a limiter in the mill?

In the evening I fell asleep with salt, in the morning I begin to soak it.

Irina, and if you continue to keep it in salt - drain the resulting water?

[Crown]

Crown, with or without a limiter in the mill?

With a limiter, that's why I put only two tbsp. spoons.

Irina, if you continue to keep it in salt - drain the resulting water?

Most often in the morning the salt on the fish lies in a layer. Sometimes I turn it over in the evening and in the morning. If I turn it over, the salt dissolves. I don't drain the water. The fish is salted and we don't eat it without soaking. So I salt constantly.
At one time she made pickles with the addition of spices. Everything was trying to taste the spicy herring, which is sold in cans. Did not work out. And the composition included a flavor enhancer and an odor enhancer. After that, the experiments stopped. Returned to the usual ambassador.

And the composition included a flavor enhancer and an odor enhancer.

As always))) And I need all these tricks and jumps for subsequent drying in the dryer. Bijou wrote that this method of salting and subsequent soaking gives a completely different result than drying immediately after normal salting, when salted to taste (usually no more than 5% by weight of the product). Both fish and chicken breasts are salted.

At one time she made pickles with the addition of spices. Everything was trying to taste the spicy herring, which is sold in cans. Did not work out. And the composition included a flavor enhancer and an odor enhancer.

I constantly make spicy herring without any amplifiers, only with spices, canning it, oh, how far away, the more I salt in the form of fillets, and the store salted with heads (along with gills).

How and on what to peel a herring # 46

[Crown]

Crown, I also pickled herring.

As far as I can remember, all sea fish and herring with mackerel, including salt, based on 2 tablespoons of salt per kg of fish, after three days it is ready and it is delicious for me, I saw it in some calendar and still use it. If you need to quickly cut into pieces, ready in a few hours. Both trout and salmon are very tasty, I don't add sugar because of its harmfulness. Does a pound of salt and further soaking make the fish tastier ..?

[sabava]

sabava, salt is no less harmful than sugar. This is not about that, and not even about a simple ambassador. I asked something completely different.

And I need all these tricks and jumps for subsequent drying in the dryer. Bijou wrote that this method of salting and subsequent soaking gives a completely different result than drying immediately after normal salting, when salted to taste (usually no more than 5% by weight of the product). Both fish and chicken breasts are salted.

It's just that someone intervened, as usual, without any idea in the conversation and led the discussion aside.
I’ll check it and make my own impression. Bijou is one of the few whose taste I trust. It is not a fact that our opinions will coincide. But she always justifies her thoughts - this is very appealing to me. And two more (Iri55 and Ilmirushka) wrote about the same.

Good afternoon, everyone))) I don't know if there is a recipe on our forum or not))) I didn't find it myself

The point is this.
Long ago, when I was 19, we went to visit, and there we were treated to lemon pie
It was a thin pie, dough or shortbread, or muffin, I don't remember. The lemon was cut into tiny slices with zest and lay on top in a layer.
Amazingly delicious pie. Then I was fond of sweet pastries, and I really wanted to bake such a miracle myself.
I asked the hostess for the recipe.The reaction was strange, she looked at me very surprised, as if I had blasted some stupidity and refused the recipe. I don't know, maybe I blurted out something stupid, or something else, but I have always been a shy person, and it was difficult for me to ask, I had to gain courage. Maybe the guests were not in the yard ... I don't know in general ...

I still want such a cake and bake it so that it tastes better than the one from the 90s

Help kind people than you can

[Tatyana]

Tatyana, don't know about pie. But not all housewives give their recipes. This is both a secret and a "trick". In Western Ukraine, every hostess has these and will never tell anyone.

[tana33]

tana33, Tan, I don’t understand what is stopping me from baking a shortbread cake filled with lemon slices on top? How many years have you wanted him? I would experiment at least once a month and have already picked up a recipe tastier than that of that harmful aunt!
And her slices were welded? Candied? Or how?
In the evening I'll get home - I'll write you lemongrass, which I found in a notebook recently. Just the end of the 80s and the beginning of the 90s.

[Angela]

Angela, well, now, from a height of years, I understand that some kind of secret pie, yes)))
I cook deliciously, and my girlfriends sometimes turn to me for recipes or help, I also do not mind for mercantile purposes
I’ll not tell you and they will pester me, do it and do it, otherwise I’ll give it out and let them cook there, it’s even tastier.

Svetlana, I do not know how to experiment, I need to "Hang Dap in grams?" and then I can change something to suit my taste))) I don't remember about him all the time, so many years on the forum, only now I guessed to ask)))) I remembered again)))
HP is power, I've learned a lot here during this time))) here's the cake, the couple slipped past))))

[Tatyana]

It was a thin pie, dough or shortbread, or muffin, I don't remember. The lemon was cut into tiny slices with zest and lay on top in a layer.

Tatyana, look at this one:

Lemon shortcrust pastry pie in Pizza Maker Princess 115000 (marlanca)

You can use it as a basic recipe, and add lemon wedges on top. Only they definitely need to be processed somehow.
I had a similar story with a "secret" recipe when a very close friend turned me down. And now I am sharing recipes with her, without hiding anything.
But the sediment remained.

[tana33]

tana33, Tatyanamaybe it was a lemon shapechanger?

🔗[/ spoile

[Galina]

Galina, I will not be able to, attach and process, that's just the point, I'm not an artist, I'm a carbon copy



Yuliya K, Yulechka, so similar !!!! Thank you !!! I'll try it

maybe it was a lemon shapechanger?

What a handsome man!

I found half a pack of brown rice in my bins. Apparently I once tried to cook it and was not inspired. But I don't remember this experiment at all. Tell me how to cook brown rice deliciously.



PS. Preferably just on the stove. I have no multicooker.

And I would also love to know about brown rice in a slow cooker, I tried to cook it several times, it doesn’t work delicious, my people categorically refuse to eat it.