Mandraik Ludmila
DonnaRosa, here we have such salads here on HP:
I am looking for a recipe on our forumChicken and pear salad
(Omela)
I am looking for a recipe on our forumPear salad with salmon
(MariV)
DonnaRosa
Mandraik LudmilaIt seems that I found something interesting on the Internet, but I'll simplify a little. Will be without dried apricots and pineapples, add dried plums.

PORK IN SWEET SAUCE

Apples 1
Pears 1
Honey1
Pork 500
Dried apricots 60
Pineapples 0.5
Raisins1
Olive oil 2
Peel both the pear and the apple, cut them into small cubes, add them to the warmed olive oil in a frying pan and fry with one tablespoon of natural honey. While roasting, cut the prepared pork neck into cubes as well. Throw the meat to the fruit, fry for two minutes, cover with a lid, reduce the heat and simmer. Cut dried apricots into very thin slices (it is better to soak them before that), put them on the pork. Now cut the pineapple into cubes, put it in the semi-cooked meat. Salt to taste, continue to simmer, stirring occasionally, until cooked. At the very end of cooking, add a spoonful of raisins.
Mandraik Ludmila
DonnaRosa, an interesting recipe
DonnaRosa
Quote: Mandraik Ludmila

DonnaRosa, an interesting recipe
Yes, everything is simple, everything is for pears and you don't need salmon or wine or anything else prohibitively expensive. I'll try to cook it, I should like it.
Similar to Chinese food, their food never hurts your stomach.
Mandraik Ludmila
Dear bakeries, I got on the occasion, completely free of charge, a bag of gluten, where to put it, as I understand it in the dough, in what proportion, and maybe where else?
dopleta
In rye bread, Luda! Rye flour contains almost no gluten.
Mandraik Ludmila
Larissa, and how much? I don't know the proportions ... I like to bake rye bread without gluten
Tumanchik
Quote: Mandraik Ludmila

Larissa, and how much? I don't know the proportions ... I like to bake rye bread without gluten
grams per 200 spoon mono add.
Mandraik Ludmila
Quote: Tumanchik
add a spoonful of mono.
Irishkin, what kind of spoon, tablespoon or teaspoon, I just put the starter on rye bread, I want to add to the final batch
Tumanchik
Quote: Mandraik Ludmila

Irishkin, what kind of spoon, tablespoon or teaspoon, I just put the starter on rye bread, I want to add to the final batch
start with a teahouse with a slide. then you will figure it out yourself
Mandraik Ludmila
Irishkin, thank you dear! So I will do it, I must dispose of the good that has fallen on me
Chamomile
DonnaRosa, it is good to bake a pear in a charlotte in half with an apple or just one pear. And I also like this salad, so wait and tasty.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142057.0 I'm lazy too.
I also like to put a pear in a cottage cheese casserole. Just like in charlotte, you can simply put it on top and bake it.
dopleta
Quote: Mandraik Ludmila

Larissa, and how much? I don't know the proportions ... I like to bake rye bread without gluten
Lyuda, don't you put panifarin in rye bread? It's the same gluten. Place a teaspoon or two on a loaf of bread.
Olga VB
Girls, I'm also looking for a recipe on our forum.
Moreover, this time I am looking for all the recipes that use any KM Kenwood model.
Please help to collect links for those thirsty for self-improvement.
In a personal, if possible
Cirre
Quote: Olga VB

Girls, I'm also looking for a recipe on our forum.
Moreover, this time I am looking for all the recipes that use any KM Kenwood model.
Please help to collect links for those thirsty for self-improvement.
In a personal, if possible

Lay out here, interesting
Olga VB
Cirre, Checkmark, do not come here: We have separate temka on this issue is.
I'll put all the references there.
Cirre
Quote: Olga VB

Cirre, Checkmark, do not come here: We have separate temka on this issue is.
I'll put all the references there.

Mandraik Ludmila
Quote: dopleta
don't you put panifarin in rye bread?
Larissa, I have water, flour, malt and eternal leaven, of course, salt, honey, cumin and coriander, I can sometimes pour oil, I don't use anything else ... and I wouldn't, the result is satisfying. But here the acquaintances have given away unnecessary, do not throw it away. Yesterday I baked rye bread, added a spoonful of gluten, for which I did not see the difference
Tumanchik
Virgos bought a pack of chic duck belly-ends. Cheap WOW! Today I also open tyTs! all in the skin. I just can't take it off. give advice how to do it easier please
Svetta
Irishkin, pour boiling water over the yellow film.
Tumanchik
Quote: svetta

Irishkin, pour boiling water over the yellow film.
do not take the infection
filirina
Oh, Irisha, I once got on this too! I ended up just cutting this film off with a knife! I didn’t even understand, it always doesn’t leave the duck or the wrong navels were caught ...
Tumanchik
Quote: filirina

Oh, Irisha, I once got on this too! I ended up just cutting this film off with a knife! I didn’t even understand, it always doesn’t leave the duck or the wrong navels were caught ...
I got used to scalding not all at once, but the one that I will immediately clean. and first with boiling water, and then with cold water. cleaned before polishing. current hesitated ... smiling ... I will not buy more for sure! 4 more packs in the freezer
Taia
I love navels very much.
But I stopped buying for this very reason - you muddle them from the film to clean. No amount of gimmicks can help.
It seems to me that only with a freshly slaughtered bird this is easy to do.
Tumanchik
Well, I grabbed it for joy
chicken we always sell clean. even small ones. and here the big ones are like that ... hello!
and laid them on the tray so that the skins were not visible
Crumb
Girls, in which dish is it possible to successfully make friends with pork belly lean, if that and quince?

Except how to bake them in tandem in the oven, in the baking sleeve, so far nothing has been enough imagination ...

By the way), but can the brisket be salted in brine before baking?

Or and so salty?

eye
Inna, with ribs?
I liked your version, simple solutions are often the most correct
if you add salt, then I like the solinade
Tusya Tasya
I would make pilaf with quince and brisket
Olga VB
Girls, I remember, I liked some sweet recipe with pancake flour (but not pancakes for sure). I bought this pancake flour, and for what - sclerosed
So it stands idle.
What do you recommend from the personally tested ones?
Rada-dms
Or you can stuff the quince with meat and rice!
Crumb
Quote: ok
with ribs?

Yeah ...

Quote: ok
if you add salt, then I like the solinade

Already salted, that's just ...

Can you poke the meat with a knife before diving?

I have not thought of further actions yet, probably I will just cover with quince slices and hello ...

Or maybe I'll invent something else ...

Quote: Tusya Tasya
I would make pilaf with quince and brisket

I just cooked ...

Quote: Rada-dms
Or you can stuff the quince with meat and rice!

Idea !!!

But stuff with brisket ...

Or can she?

Olenka, please tell us more in detail, huh?

I have never stuffed quince ...

I stuffed apples with chicken, and nope quince ...

Girls, many thanks to all !!!
kil
Quote: DonnaRosa

I have some good pears. Can't find pear recipes. These may be new salads for me, perhaps combine a pear with meat. Please offer me something delicious to cook with a pear.
Crispy salad with avocado, pear, olives and walnuts (kil)

I am looking for a recipe on our forum
lana's light
Somewhere I came across a recipe for grape vinegar, at that time I was not interested, but now I can not find
I'm not even 100% sure what I saw on this site. But maybe someone will tell you if there is such a recipe here?
gawala
Quote: Lana's Light
Somewhere I came across a recipe for grape vinegar, at that time I was not interested, but now I can not find
I'm not even 100% sure what I saw on this site. But maybe someone will tell you if there is such a recipe here?
This?

Vinegar from grape leaves.

It is necessary:
Fresh grape leaves-500g. (I don’t wash mine, because I ditch it myself, and it’s undesirable to wash it)
Granulated sugar-200g.
Water-1 liter.

Fold the leaves into a jar with a wide neck, fill with water (I fill either well, or purchased from bottles, it is advisable not to use tap water), add granulated sugar, cover with gauze and put in a closet. You can take it out for the first time and heat the leaves, and so let it wander in the closet. After a couple of months, pour the vinegar into bottles and seal.
Everything.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=415592.48860
lana's light
Thank you! I'll try this one with leaves, and another one with berries - the girls in PM threw off the recipe for me!

Ikra
For some reason I bought buckwheat semolina. I don't want porridge at all. If in bread? Some approximate proportions, maybe someone will say?
Olga VB
Ikra, Irisha, try using this "semolina" instead of poppy seeds in some savory baked goods.
Just fry a little beforehand. I sometimes do this with ordinary coarse semolina - I fry it lightly either in a dry frying pan, or in a very small amount of nut oil, sesame, ...
For example, challah with such a dressing turns out to be very tasty.
Good luck!
Ikra
Olga VB, Olya! Magically!!!! I'll try.
Mirabel
Girls! did not calculate and made too much minced meat for cutlets. if I shape them and freeze them. is it possible? and then what to do? directly frozen to fry?
Rarerka
I put frozen with a cartoon on Frying or Baking. It turns out gorgeous!
In the microwave, no more than 10 minutes under a lid from a frozen state is also good
And finally, I freeze such semi-finished products with a specialist. I'm comfortable
Belka13
Vika, I sometimes ice cream raw and sometimes fried. Then I either pour boiling water and boil it, or cook it for a couple. It is undesirable to keep the meat in the freezer for a long time only with onions. Then they are not very good.
Olga VB
Incidentally, it is not necessary to mold before freezing.
Can be frozen with a flat "sausage", oval in section, and then cutbutflat washers. So less space in the freezer is occupied, and even cutlets are the same, and if this minced meat is needed for something else (not for cutlets, but, for example, for casseroles, pancakes, etc.), then you will not need to mold them back. unstick.
eye
Quote: Mirabel

Girls! did not calculate and made too much minced meat for cutlets. if I shape them and freeze them. is it possible? and then what to do? directly frozen to fry?
in this case, I freeze either in a layer, you never know where you need it, or I roll the meatballs for soup and ice them. on occasion - I immediately throw it into boiling water, add potatoes, 15-20 minutes and the soup is ready)))
susika
I freeze ready-made cutlets. I defrost it in a micron at half power, then I cannot distinguish it from freshly fried, it is convenient, you can warm it up one by one, when needed .... We do not eat sausage - cutlet in half lengthwise and at the boutique.
eye
Quote: susika
I freeze ready-made cutlets.
and me when they are already fried
Tumanchik
Quote: Mirabel

Girls! did not calculate and made too much minced meat for cutlets. if I shape them and freeze them. is it possible? and then what to do? directly frozen to fry?
I am looking for a recipe on our forumTricky chops
(Tumanchik)

although of course it's too late
DonnaRosa
In our French store we sell fresh dark ciabatta bread, it tastes better than white, and the color is gray, but not entirely dark. How to bake just this kind of bread, not white? Perhaps there is a recipe on the forum? Tell me, plz. where is he?
gawala
Quote: DonnaRosa

In our French store we sell fresh dark ciabatta bread, it tastes better than white, and the color is gray, but not entirely dark. How to bake just this kind of bread, not white? Perhaps there is a recipe on the forum? Tell me, plz. where is he?
Perhaps this recipe will work.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=198578.0
DonnaRosa
gawalaThat is more large-hole and its color is some kind of warm light brownish. Such a pleasant color, not extinct, but on the contrary - joyful.
gawala
Quote: DonnaRosa

gawalaThat is more large-hole and its color is some kind of warm light brownish.Such a pleasant color, not extinct, but on the contrary - joyful.
Can you have whole grain flour on your ciabatta? Either they make custard dough .. I understand what color you mean .. We also sell this here, just not ciabatta, but just different bagels ..,
If you just buy whole grain flour and bake according to any ciabatta recipe and see if it worked out or not ..

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