dopleta
Quote: Mirabel
small and dryish
You see - you yourself write that you are rather dry. So - if in sauce, then, of course, where it is convenient, bake there.
irisska
Help me find a cake recipe, please! The pie is baked from raw dough, raw cakes are immediately coated with jam. And the effect of baking is as if it was first baked, then cut and missed.
win-tat
irisskamaybe this
I am looking for a recipe on our forumPie on kefir "Pyshka"
(Trishka)
irisska
Thank you! The fact is that my mother told me about this cake, baked it once, lost the recipe, but it seems there was no kefir
win-tat
Quote: irisska
but it seems there was no kefir
Then this is most likely from the category of sand pies, for example
Sand pie with jam
The upper part is either rubbed or rolled out like a lower layer, or it can be made in the form of a lattice by cutting strips, such as
Shortbread pie "Raspberry ringing"
irisska
No, not sandy. There were three layers of dough and two jams. And the structure was just biscuit.
nila
irisska, Irina, maybe this cake will do? Only here yeast dough
I am looking for a recipe on our forumYeast cake in layers
(nila)
ch-g-ch
Girls, help me find the recipe. I've been looking for half a day, I just killed myself))
Applesauce in a stock, the author still freezes it. I thought I added it to the bookmarks, but no (I don’t remember the author ... and I searched for it, and with pens in my own recipes ... I can’t
aniramka
ch-g-ch
$ vetLana, Svetlana, thank you very much !!
M @ rtochka
Girls, can I freeze the ginger? Grate, put in ice molds so that you can simply add to tea. Something seems to have read somewhere this way
Tasha
Girls, somewhere we had a recipe for either cream, or chocolate sauce made from kefir. Someone even made it on serum. I remember there was a photograph of the bottle. Help me find. I've been looking for it all day. To no avail ...
M @ rtochka
Tasha
M @ rtochka, it is! Thanks a lot!
Yarik
Daria, I always freeze, though with a whole root, so as not to freeze badly.
Svetlenki
Quote: Yarik
I always freeze, really with a whole root

Yes, I do that too. I rub the ice cream straight into the pan. Hand in a glove, otherwise it hurts.
Yarik
Sveta, I have no other way, even if I wanted to))) I have a stupid freezer, vegetables dries if they are finely chopped in any bags, except vacuum ones.
Rusalca
Good morning! Devchuli, help me find a recipe, it seems it's called cream honey. Search returns nothing
ang-kay
Anna,
I am looking for a recipe on our forumCream honey
(mir_ka)
Rusalca
Angela, Thank you!
ElenaM
Girls, help me not to find a recipe, but tell me who did how. I wanted to make a non-stick grease with lecithin, I bought it in capsules, and it turned out to be a powder. Has anyone made from lecithin powder? How?
Universal non-stick grease for molds # 136
There is no one in the topic, maybe they will tell you here.
M @ rtochka
Every year for several years I have been baking cupcakes for the girl's birthday. I even made a cake. She is not allowed gluten and eggs. But somehow I got out and it turned out delicious! And this year, apparently, the stars are not the same
Already ruined 2 servings according to different recipes.
Maybe there is a proven one? To make the proportions clear. I replace eggs with flaxseed. But something's not quite right ... Today it didn't bake at all, threw it out (
Tanya-Fanya
The base of the cake is wonderful, it makes great muffins.


Moroccan cake with coffee (irza)

I am looking for a recipe on our forum
y-turina
Girls. good day! Help me find a recipe. Yesterday I saw an apple pie, I think it was called "Apple Pie Beads." I forgot to bookmark it, I can't find it today.
y-turina
Thank you so much. Here is the memory. He's a bullet, not a bead
M @ rtochka
I saw salted anchovy and tulka on the market. I could not get through, I love this fish. But they almost sell it, so now I have a kilo of salted fish
How to save? Maybe what kind of pickle to make and let it go there? I probably don't need to freeze ...
Please tell me
selenа
It is better to freeze, in portions, as much as you can eat at a time. All the time I freeze the salted herring (I salt it myself, that's why it happens a lot), I cut it into fillets, which I have frozen, and this will remain.
Svetta
Quote: M @ rtochka
But they almost sell it, so now I have a kilo of salted fish
And why??? I can buy at least 100 g on the market without any problems, no questions asked.
Extra fish in the freezer, then it is the same.
Irinap
Quote: selenа
Better freeze
Uncle, too, buys herring, peels, freezes some, and some for food
M @ rtochka
Thanks a lot!
I ice a lot of things, but I doubted about salted fish.
Quote: svetta
why???
such a queue for fish! And everyone takes in kilograms! I was already asked, "that's all?"
Svetta
Quote: M @ rtochka
such a queue for fish! And everyone takes in kilograms! I was already asked, "that's all?"
Hmm ... I don’t want to take that fish, there’s a maximum of 5 people in line on a market day. But there are a lot of fish, and there are many points, and in stores there are a lot. I always take a couple of crucians in a frying pan, or one herring for dinner, or 150g of dry salted anchovy for mashed potatoes (my husband does not like it) ... I need a lope, they all take the drain. Why is it so strange ...
Silyavka
svetta, so unas the same, at least take 50 grams, no one will say a word
Crown
Probably it was at the "weekend fair" and the price is very low. In the Globe we always have it by weight, there are no queues at all. And there is fresh frozen food, I take it to the animals from time to time.
selenа
The girls in our regular market are the same, but I shop in Teply Stan, where fish prices are very low, by half, other markets are bought here, the seller will depend on you and 100 grams, it just happens that rush demand is cheap - you have to take more, everyone takes a lot - and I need it
Ilmirushka
Quote: M @ rtochka
but I doubted about salted fish.
Daria, I always store salted (lightly salted) fish in the freezer, I want to keep a good seasonal fish until new. year or birthday, everything is always fine. And I don't recognize a better way than a freezer. True, I make fish in ice glaze, but this is for large and oily ones. And the little thing is just a pickle.
Smile
Quote: Ilmirushka
I make fish in ice glaze
Ilmirushka, how is it?
Ilmirushka
Quote: Smile

Ilmirushka, how is it?
Catherine, at first I just freeze, preferably in portions, so that later it was easy - I took out 1-2 and ate (do not freeze again). When the fish becomes stone, I take it out, pour it over with cold water (I do it quickly), put it in a bag and again in the freezer. So each fish, well, or 2, that is, how it froze initially. If I intend to store it for a long time, I repeat the procedure every other day, when the fish froze again, and that the ice would surely cover the whole carcass, so that there would be no contact with air (the fat would not oxidize), and so that the natural fish juices would not freeze.
Andreevna
Girls, I bought a fish "Lolets" whole, with a head and gut, and I don't know what to cook from it. Maybe we have a recipe, throw a link, please.
We have it on a berry pillow with basil, but mine will not eat that.
Svetta
Alexandra, oh, cook according to Larisa's recipe, it's very tasty!
I am looking for a recipe on our forumRainbow Trout in Cream
(dopleta)

I recently cooked trout like this, and my review is there. And you can't go wrong with a char from the same series.
Andreevna
Thank you, Svetochka. I didn’t wait and baked a fish on an onion pillow. Have already eaten, delicious. I still have two fish left, I will definitely use Larochka's recipe.
Smile
Thank you, Ilmirushka, I understand I'll try how the fish will be.
shlyk_81
Hello girls! I love Belevskaya Khrustila very much, but it’s a pity to give 110 rubles for a 50 gram bag ((. Maybe we have a recipe where? I only found marshmallow.
Cirre
shlyk_81, Evgeniyamaybe this
I am looking for a recipe on our forumApple croutons (infrared dehydrator L'equip IR-D5)
(gawala)
shlyk_81
Galina, Yes, thank you very much !!!
Nathalte
Girls, please advise several recipes. My husband has a friend tomorrow, after work it is necessary to bungle something interesting, satisfying and fast. All the traditional is tired)
Marika33
Natasha, is there minced meat? My family and guests are very fond of "sorcerers", these are the type of herons. I chop the potatoes in a blender, just peel it, time is necessary, but scroll quickly, put it on a napkin, remove excess juice, add an egg, salt, stir. Any mince, but you can add a little cabbage to it, it will be softer. I make balls and put potatoes around. In a frying pan, a little oil, grab on one side, turn over, cover with a lid. Darken for 10-15 minutes. You can add sour cream or serve sour cream.
Guests do not know this dish, they are impressed.
Nathalte
marika33, Marina, yes, exactly, thanks. Minced meat is always there, mine love cutlets and others like them)

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