Admin
Quote: Orshanochka
Can anyone know how to prepare this?

The natural spice of the region is saffron. But, the cost ... Therefore, it can be replaced with Imeretian saffron, that is, marigold stamens. They can be freely purchased on the market, they are simply called "saffron", but they look completely different

I am looking for a recipe on our forum I am looking for a recipe on our forum
Svetlenki
Quote: ok
Orshanochka, tada curry, well, not saffron

It can be very much ... Rice is "yellow" with either saffron or turmeric ...

Orshanochka, Tatyana, but you still ask your husband what kind of rice it was, how it looked (long-medium-round-grain). Do not forget, Egypt is one of the "rice" countries where it is eaten a lot and it is of high quality ...

It may have been fried at first (I mean rice) ...

In general, torture your husband and bring his story here ...
Olga VB
Orshanochka, try this:
You wash the rice, put a little sunflower oil in a saucepan, throw half of the rice over medium heat and fry it until it is dark yellow, then throw in the other half of the rice and stir. Pour everything again with boiling water (1 to 1.25) and reduce the heat to a minimum. It turns out two-colored rice, the taste is a little different from the usual rice cooking.
Still often in Egypt, rice is cooked with fine vermicelli.
Svetta
Admin, Tanya, we are selling Imeretian saffron and these are the flower petals of marigolds (black shavers). I myself make such saffron, and we have this recipe on the forum. Can you also make seasoning from marigolds (calendula)? I have these marigolds like dirt in the country.
Admin

Sveta, of course, I corrected marigolds in the text - thanks for the hint
Orshanochka
Admin, Tatiana thanks for the tip about marigolds. They are growing near my house - mom, do not cry. Last year I collected it and added it to the hens - for the color of the yolk. But I didn't think for myself. Next year I will correct this moment.
Olga VB, Olga thanks for the recipe - I wrote it down, I will stay.
Svetlenki, I will try to find out, he simply does not understand cooking .... to put it mildly.
Mirabel
Girls! I do not need a recipe, but rather advice.
and in a cartoon can you cook dumplings in soup?
I cooked, for example, broth on Proge - fatigue, added some vegetables and cooked some more, and then for the dumplings, at least a slow, but still boiling is necessary, and what to do?
marina-mm
shlyk_81, Evgeniya, I meant not only cooking in a vacuum, but also quickly vacuuming pink salmon prepared in a different way. Painfully quickly, the structure of the fish changes not for the better. And the fish is not small, as I understand it.
Arnica
Quote: Mirabel

Girls! I do not need a recipe, but rather advice.
and in a cartoon can you cook dumplings in soup?
I cooked, for example, broth on Proge - fatigue, added some vegetables and cooked some more, and then for the dumplings, at least a slow, but still boiling is necessary, and what to do?

I turn off the multicooker with the Cancel button and again select the desired program, the liquid starts to boil again.
shlyk_81
marina-mm, Marina, I have a lot of eaters))) Tonight I already took a sample, so I ate the third part from the hunt.In the morning, my husband tried it, the eldest daughter ... in general, a little bit remained for dinner This piece was made in the usual way, and after a week try from a vacuum. Thanks everyone for the recipes!
Mirabel
Olga, I'll try! Thank you. : rose: But it seems like you need a little boil .. well, in any case, I'll try.
Mikhaska
Mirabel, Vikus! I cook all the soups on "Stew", including soup with dumplings. On "Stew" the soup gurgles slightly and almost all soups are perfectly prepared in an hour.
Arnica
Quote: Mirabel

But it seems we need a little boil .. well, in any case, I'll try.
The fact is that when you add the dumplings, the boil will decrease immediately (they are cold).But if you put it in a low-boiling broth, then for a long time the required temperature for cooking is recruited.
marina-mm
shlyk_81, EvgeniyaWell then, it's good that there are a lot of eaters, the product will not be lost.
Crochet
Girls, maybe someone knows how to make coconut manna / paste at home to make it look like a store-bought one?

I buy this:

Coconut Manna, Nutbutter

I am looking for a recipe on our forum



Manufacturer if he is not dissembling, of course indicates the next structure: dried coconut pulp ...

I don't know how they do it can dried coconut pulp be turned into a paste with such a structure ?!
Mikhaska
Innus! Probably, the coconut flakes need to be poured with hot cream. Wait until it swells and grind. And then bring it to the desired consistency with some kind of additives. Or am I talking nonsense?
Crochet
Quote: Mikhaska
pour coconut flakes with hot cream

No-no-no)))), why do we need cream, I don’t eat them they are not mentioned in the composition, so nafik ...

Irishka, thank you very much, my golden one for your responsiveness and desire to help !!!

Our Katyusha helped me with recipes for coconut manna -Katya1234I hope everything will work out !!!
Svetlenki
Quote: Krosh
Our Katyusha-Katya1234 helped me with recipes for coconut manna, I hope everything will work out !!!

Kroshik, and you scribble a couple of lines, how it turned out - it would be very interesting to know.
Mikhaska
Quote: Svetlenki
If you scribble a couple of lines, how it happened - it would be very interesting to know.
Yes Yes Yes, Kroshinka! I'm also very interested in what kind of yummy you have.
Crochet
Quote: Svetlenki
Kroshik, and you scribble a couple of lines, how did it happen

Quote: Mikhaska
I'm also very interested

Girls, I will certainly write !!!

That's how soon ditch the blender on this manna I will get a product similar to the original, so I'll write !!!

Although why am I ...similar to the original ... but maybe I have a thousand but better in two !!! times it will be tastier !!!

Wait, my crumbs !!!
Mikhaska
Quote: Krosh
maybe in a thousand or better in two! times it will be tastier !!!
What doubts can there be ?! Everything is tastier than the store. Oh, your, oooo ...
Crochet
Quote: Mikhaska
Oh, your, oooo ...

And don't say, my golden ...

Like some kind of brahmaputra thread I'll weld I'll cook ...

What a blessing that I do not eat this !!!


toffee
From chew sinister insidious woman.
Cirre
Girls, a friend gave me a jar of pesto with basil. What are they doing to him ???
Umka
Quote: Cirre
What are they doing to him ???
Delicious with pasta / pasta !!!
Crochet
Galyunya, I bake bastards !!!

Bread roll !!!

Well, I add something else ...
OlgaGera
Quote: Cirre
What are they doing to him?
Galina, I'm on the cheese. I can eat with a spoon With eggs, olives. I don't remember ... I ate
Cirre
Quote: Krosh

Galyunya, I bake bastards !!!

Bread roll !!!

Well, I add something else ...

And a reference to bread rolls

And where else, quietly and in a personal
OlgaGera
Quote: Cirre
quietly and in a personal
Not fair
Cirre
Umka19 Luda, is it just pasta? Like ketchup?


Added Wednesday 16 Nov 2016 6:52 pm

I will try different dishes tomorrow Thank you all
Umka
Quote: Cirre
Like ketchup?
Yeah, that's right Galina!!!
BlackHairedGirl
Galina Add salty curd and garlic to it ...
Business
Girls, maybe we have here (I didn't find it) - something like muffins, cupcakes, chocolate cupcakes, and the filling inside is also chocolate and liquid. Here is a picture in front of my eyes, I don't remember where I saw it .... a cupcake in a rift and chocolate flows out of it I want, I can’t ... especially since we have a stormy Emergency Situations Ministry up to minus 45 !!!!! I want chocolate
dopleta
Not is it?
Business
Larissa, Yes Yes Yes !!! Will do !!! Thank you so much !!!
Vinokurova
Quote: Cirre

Girls, a friend gave me a jar of pesto with basil. What do they do with him ???
I just even spread and crackle on dried bread ... at an Italian cafe in London I got a little hooked .. I tried it once at the very beginning of the trip, so then we just dined there ... a snack, of course awesome ...
Cirre, Galina, it's very tasty here
I am looking for a recipe on our forumBread sticks with pesto
(GruSha)
Svetlenki
Girls, does anyone make a pizza dough with semolina in the dough (exactly semolina, not semolina)? Please share the algorithm of actions.

m0use
I do. In any dough recipe, I replace flour with semolina, adjust the water by eye. When kneading, the consistency is a little unusual, but after proofing the gluten will work and you get a regular dough.
Svetlenki
m0use, Ksyusha, thanks for responding. Please tell me, what part of the total flour do you take semolins?
Olga VB
I take it in half.
Svetlenki
Olga VB, Olga, Thank you. I decided to add only 1/5 of the total amount of flour today ... But I noticed the difference in taste (in a positive way).

Next time I'll try to increase
Olga VB
Quote: Svetlenki
Next time I'll try to increase
Right! So you will gradually select "your" proportion.
Good luck!
Katya1234
Vinokurova,
Alena, just wanted a link to put the recipe for these sticks. Only the dough is made according to a different recipe.

Cirre,
Galina, we usually eat pesto with pasta. Sometimes I add the leftovers to the meat marinade.
Crochet
Cirre, Galyunya, here's another buns with pesto sauce caught my eye ...
m0use
Quote: Svetlenki

m0use, Ksyusha, thanks for responding. Please tell me, what part of the total flour do you take semolins?
I do it by eye, but more than half for sure!
Natka8
Girls, please help me find a proven Turkish delight recipe. There are many of them in the net, but I don't want to translate products ...
Irgata
did not use forum search? this is the fastest way to find out what is on the forum
Natka8
enjoyed - revised everything
Svetta
Girls who recognize the dish, please help.
Once on the highway I had a chance to dine at a roadside cafe, it was of some kind of East Caucasian orientation. I ate soup or stew there (I don't remember the name), which looked something like this
I am looking for a recipe on our forum
It was a very tasty beef broth, in which there was a large whole boiled potato, a piece of boiled meat, a large meatball and some other meat that I forgot. There were exactly three types of meat, I remember that well! It is clear that it was not pork, but also not lamb, I can smell it. Although ... Meat only in different types of processing.
I rarely cook such a soup, and now I cooked it, I like it. Help me figure out the third meat component.
Irgata
Quote: svetta
Long
nowadays meats have completely different tastes, because only young animals go to the market, their taste is fresh



Added Sunday, Nov 27, 2016 4:05 pm

your beautiful soup, delicious

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