I am looking for a recipe on our forum

[Zhanik]

Zhanik, Natasha, if it is well dried, then it lies quietly in the refrigerator until N.G.

[Zhanik]

Zhanik, Natasha, if it is well dried, then it lies quietly in the refrigerator until N.G.

Galya, he was pulled out of the garden, and given to us.

Spread it out and dry it, what he is wearing must be dry. Dry in the attic, you can on paper, you can weave a pigtail. And then calmly into the refrigerator.

[Galya]

Spread it out and dry it, what he is wearing must be dry. Dry in the attic, you can on paper, you can weave a pigtail. And then calmly into the refrigerator.

OK, Galya, Thank you!

Girls, we urgently need a hint: there was no melon, I cook jam with zhelfix, how many lemons should I add to 1.7 melons?
I think she is needed there.

garlic for at least 3-4 months

This time it will perfectly lie in a craft bag in a cool dry place. Or in a basket on the loggia.
I threw out the frozen one, like the dried one. I can only live garlic.
The bag can be used from flour. Not plastic

He was pulled out of the garden, so it was given to us

spread out and dry or hang in small piles.
Ask a neighbor, winter or spring garlic.
The spring will lie until the next harvest. He's easy going. But the winter one .. after NG it is already soft, and then it is already processed

[OlgaGera]

OlgaGera,
Olya, thank you very much.
I will not bother then. I will dry it and put it down. And then according to the circumstances.

I will not bother then

no, that's just bother to dry it.
If it has stems, then wait to trim. Cut when dry.

[Zhanik]

Zhanik, Natalia, has already given a recipe for storing garlic more than once. Maybe it will suit you too?
Garlic paste
We use it instead of garlic in winter! In this form, garlic can be stored for a very long time without losing its healing and aromatic qualities. Yes, adding it to dishes is very easy. Ingredients: 200 g of garlic, 50 g of olive or other vegetable oil. How to cook: Peel the garlic, put it in a blender, add olive oil there and mix the contents thoroughly until a homogeneous gruel is formed. Put the resulting paste in a glass jar and store in the refrigerator. Use it as needed, like regular garlic.

[nila]

Garlic paste

nila, Thank you Nelya!
Here are so many options already!
OlgaGera, Olga, yeah. But it's not difficult)

[Zhanik]

Here are so many options already!

Zhanik, Natalia, I usually use this option for storing garlic at the end of winter. When the new garlic is still far away, and the old garlic begins to wither and germinate. This year I crushed a 0.5 liter jar, kept it in the refrigerator, and it was just enough for me until the next harvest. And fresh, only dug out garlic, of course, is better to dry well and it is perfectly stored in the heads. But winter garlic also matters or not.

[nila]

I usually use this option for storing garlic at the end of winter.

nila, Nelya, Thank you. I will definitely do it. And this husband tied him to ropes, hung him up to dry, and then put them in the refrigerator. If something goes wrong, I'll do it all with butter.

and then put it in the refrigerator

Nope, don't take it away. To a dry place. Doesn't lie well in the refrigerator. You can stuff it into tights and put it on the cabinet

If the garlic is stored in the refrigerator, then only in a vegetable box, in a plastic bag. But the package must be constantly ajar, with air access.

Girls, tell me how to keep garlic for at least 3-4 months, if not dry?

Dry cool, cold, dark place.In a wooden box or cardboard box. One layer will be better. Stores well.

Hung in an iron cabinet outside in the shade. It's not hot here now. quite (

how to preserve garlic for at least 3-4 months, if not dry?

in any way without preliminary drying. Spread it out in a non-thick layer somewhere in an inconspicuous place - you can on top of the cabinets. under the bed.
Decent quantity is how much? For some, this is a couple of kilos, but for others, a bag is normal.
For any quantity - the heads will lie in a draft, dry until the outer "clothes" crunch, and put them in a box or in a dense linen bag, and in a cool dry and not stuffy a place.
And, by the way, what kind of garlic - winter or spring? Spring rots less, but dries faster during storage.
But also winter crops, harvested on time and properly dried after harvesting, are also stored until the next harvest.

Freeze the garlic.

[kalinka777]

kalinka777if still relevant. I constantly fry the eggplants in such a way or another, in which there is no need to keep the eggplants in the egg, that is, I immediately fill it with the egg and while I cut the onion (5-10 minutes) the eggplants stand in the egg filling, immediately in the pan and fry. Separately, in a second frying pan, fry the onions, mix the fried eggplants and onions in a separate plate and add sour cream or mayonnaise (if you add mayonnaise to the pan, it spreads)
It's here

Eggplant salad with egg and mayonnaise In the vastness of the Internet, I came across a very simple and easy-to-judge eggplant salad, which is prepared in 20 minutes. Although the recipe suggests keeping it cold after cooking ...Lyi

This recipe, which you have given, is also delicious, I also have it in constant use. With the outward similarity of the recipes, the taste of the dish is different. I advise you to cook both methods.

I constantly fry eggplants this way

I confirm, very tasty. One of my favorite recipes. While the eggplants bathe in the egg, I cut and fry the onions. Then I put the eggplants in the same pan, having previously transferred the onions to another dish. Like saving time.

Good morning! Please tell me where to attach the blackberry ??? I froze the norm for compotes, but it ripens and ripens !!!

[Yulia]

Yulia, in pies. I'll post one today.

where to attach the blackberry

Paste?

where to attach the blackberry ???

oooh ... I would eat all the time.
She is so all so, malnourished, like Irga.
True, I have memories of blackberries for over 30 years, in Tajikistan I ate from a bush, kruuuupnaya.

A question about eggplant.
I want to make a shish kebab and string thick transverse slices of eggplant, along with the skin, between the pieces of meat. Is it worth pre-blanching a whole eggplant in salt water, or with this method the bitterness will still not go away and the vegetable must be cut?

I also have delicious blackberries, but I won't eat that much myself, and the family doesn't want to. And I also need to eat all the plums! There is no time to go to work. Isn't it liquid for marshmallows? Or mix it with something?

I'll bake a pie when the apple cider is finished. Thank you!

I tried to dry it, I didn't like it. Long, ineffective and not very tasty.

A question about eggplant. ...

I suggest not pouring the eggplants cut into rings with water, but only salt them with coarse salt and leave to lie down. Moisture will act on them. Blot it without fanaticism with towels. Sprinkle (Do not pour) oil on the rings, sprinkle lightly with dry granulated garlic and mix well.
This will prevent them from swelling with water and will brown during frying. If you want to beat off their gray color harder, then you can sprinkle not only with dry garlic, but also with paprika.

A question about eggplant.
I want to make a shish kebab and string thick transverse slices of eggplant, along with the skin, between the pieces of meat. Is it worth pre-blanching a whole eggplant in salted water or with this method the bitterness will still not go away and the vegetable must be cut?

I would fry separately to get two well cooked foods

I always fry eggplants on skewers whole, with a stalk. And over high heat, do not be afraid, they will not burn. This way they retain all the juices. Then peel, cut, and for meat as a salad, a side dish. You can also pepper and tomatoes.
If in circles, then dry, they are not juicy))

If in circles, then dry, they are not juicy))

Oh, I didn't explain - I want to try to make kebab in a jar in the oven, so the eggplants are unlikely to dry out too much. The color does not bother me, I am simply afraid of bitterness, but I don’t want to do unnecessary gestures.

I'm just afraid of bitterness

It seems to me now such varieties of eggplant that they do not taste bitter. At least I haven't come across for a long time.

where to attach the blackberry ???

if mash with sugar, like raspberries? raw jam. store in the refrigerator as before.
will go?

Isn't it liquid for marshmallows? Or mix it with something?

Better to add some fruit-berries ..
I once cooked blackberry marmalade, but it was wild, forest, there was no special taste or aroma. But I always cook by rubbing the seeds, it turns out pure puree.

[Julia ***]

Julia ***, Yulia, I make ice cream jam from it.

Thank you all for the advice, the barbecue was a success!
The pieces of meat alternated with rings of eggplant and zucchini, the zucchini was peeled, the eggplant with the peel and without any processing, did not even add salt, just cut into transverse slices 1.5 cm thick.
I made a shish kebab in a bank for the first time, I was probably too reinsured in time, cooked for 1.5 hours, but the meat turned out to be the most tender, the vegetables are soft, the oven is clean.

Thank you girls for the advice! I will put strawberries and raspberries in containers with sugar in the freezer, and later I will try to add them to an apple candy.
I have one more question. Today, near work in a coffee shop, I bought coffee with homemade raspberry marshmallows and disappeared !!! So tasty! It caught fire to try to make the marshmallow itself. Please advise a proven and not complicated recipe. Only I have a mixer Bosch MUM 4, I don’t know he will pull such experiments.

I have a mixer Bosch MUM 4, I don’t know he will pull such experiments.

Will pull easily. I made marshmallows somehow. I have the same Bosch. Everything is fine.

What is the recipe? There are a lot of them on the forum

[Yulia]

Yulia, if made only from raspberries, then this one will do

Blueberry marshmallow Puree blueberries. I didn't wipe it through a sieve. If you do not want any inclusions, then you need to take more blueberries, puree and rub through a sieve. The same applies to other berries. Add ...ang-kay

If you do it according to the classic recipe, then the marshmallow will not work. First, you need to boil mashed potatoes with pectin or boil to a density (for the classic version). It is possible to take half the applesauce and half the raspberry. Then do everything according to the classics, and increase the agar to 11 grams, approximately. There is a recipe according to GOST on the forum.

Thank you!

Hello everyone!
plz advise where you can attach the overwhelmed cottage cheese
I was cleaning the refrigerator and found a couple of slightly expired boxes.

[Mirabel]

Mirabel, well, in the dough for the jellied pie will go. Or make pancakes on it, such as cheesecakes.

Advise how you can use overripe medium-sized eggplants. Didn't take it off the bushes in time, hung in the heat while we were gone. Now I have a whole bucket, I don't know where to attach it. I'm afraid that the bitter ones will not be and ruin the dish.
Or not to fool your head and immediately into the compost?

[Svetta]

Svetta, I would throw it away. There are a lot of seeds and already rough ones. No pleasure)

[Svetta]

Svetta, I had such bitter ones. It was a pity to throw them away, I cleaned them, soaked them, boiled them, poured some of them with marinade with honey, garlic, twisted them. Part of it was made in tomato. In winter, everything was gone with the meat, the bitterness was not felt. But, which had a large dark green layer, which contained bitterness, I threw away.
Angela advised to throw them out, and if you cut them and boil, some of the seeds will be removed.

The seeds are really bitter there, but they are in the lower part of the fruit. You can try to cook only the top of the eggplant, which is closer to the tail and without seeds. But, this part is tougher and takes longer to cook.