Taia
Buttercup, yes I am not making stocks. So it turns out ... They give out once a year social services. help. A lot of rice and buckwheat. And I don't eat it quickly.
Mandraik Ludmila
Taya, of course, our cereals, unfortunately, are now expensive, good rice and buckwheat are 100 rubles per pack, and in packs it is now 800-900 grams, so we buy by pack, we catch discounts ... But we have sugar reserves, just in these paper bags, but not for myself, but left from the fall from feeding the bees in the winter
k @ wka
Quote: Mandraik Lyudmila
I store it in plastic milk bottles.
And me too, I really liked it. It takes up little space and, most importantly, the food moth will not get there, since it closes hermetically.
For long-term storage, you can keep it in the freezer, if there is room, of course
celfh
Quote: celfh
Today, if everything goes well by evening, I'll start with pancakes.
Girls, I made pancakes based on buckwheat porridge. Suddenly very tasty))) Delicate, light, fragrant ... and not any buckwheat)))

I am looking for a recipe on our forum

Vesta
Tatyana, Well, that's great
Svetlenki
Quote: celfh
Girls, I made pancakes based on buckwheat porridge. Suddenly very tasty))) Delicate, light, fragrant ... and not any buckwheat)))

Tanyusha, recipe somewhere on HP? Or did you come up with it yourself? Sorry if I missed the link before. I would have slipped my "buckwheat-not-eating" such ... useful!
Tanya-Fanya
celfh, here's an unexpected joy! I didn't know where to apply it, so as not to throw it away, but it came out so beautiful!

Taia, after one unpleasant incident, when a mole started up in a glass jar with cereals, I store cereal stocks in the refrigerator in a vegetable bowl. Flour in the freezer.
My grandmother sewed linen bags, kept cereals in them, periodically changed and refreshed cloves of garlic. Allegedly, the moth protects from all kinds of living creatures.
Olga VB
In addition to unpeeled garlic clove, tangerine peel and horse chestnut also protect from moths (grocery and wool).
Good luck!
eye
Quote: Tanya-Fanya
periodically changed and refreshed the cloves of garlic. Allegedly, the moth protects from all kinds of living creatures.
I also thought so, until I found the source of the moth in the kitchen in garlic, and I got there, of course, last.
Admin

At one time, she saved herself from oranges with crusts, fresh - laid them on the shelves of cabinets
celfh
Quote: Svetlenki
recipe somewhere on HP?
Sveta, no, found on the Internet)

Quote: Svetlenki
I would give my "buckwheat-not-eating" such ... useful!
I'll post it tonight if I don't find an analogue here. True, she did not design it "artistically")) But the main thing is the result, not the picture))
Mandraik Ludmila
Dear Khlebo-Pechkinsky, help with a recipe advice, I want to bake some kind of pie (not yeast) with bananas and cottage cheese-sour cream, somehow I rarely use bananas in baking, but here I wanted to ...
Larssevsk
Lyudochka, I liked Nelichkin's pie so much. I think it will go well with a banana:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=477286.0
gala10
Buttercup, here's another recipe:
I am looking for a recipe on our forumBanana cake (Classic banana bundt cake)
(Scarecrow)
Mandraik Ludmila
Larissa, yes, I liked the same, I did it, only with apples and berries, if I don’t find anything else, I’ll make it, it’s wonderful, but we have already eaten these three in a row with different fillings
Larssevsk
Quote: Mandraik Lyudmila
I liked the same
Mandraik Ludmila
Galina, thank you, my bananas are not very ripe ... but while I think about it, I want something tender and juicy, it rarely covers me like that, but then suddenly the body requires bananas and cottage cheese ...
Irina.T
Mandraik Ludmilaand a pie with caramel and bananas https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=97220.0, in my bookmarks, I want to try it myself), maybe add a curd between the dough and bananas
Mandraik Ludmila
Irina. T, thanks, very interesting!
Ikra
Mandraik Ludmilalook, suddenly you want it

French "bun" with banana cream (Ikra)

I am looking for a recipe on our forum
Curd cheese is easily replaced with any curd. Made it the other day with tasteless ricotta - it turned out to be the most delicate soufflé, I liked it even more than in the original.
Mandraik Ludmila
Ikra, Irochka, thank you, I considered this recipe, but we don't have rolls at home ...
Ikra
Mandraik Ludmila, no bread at home?
Mandraik Ludmila
Ikra, but we don't eat our own rye with coriander and caraway seeds.
Ikra
Mandraik Ludmila, oh ... as I wanted, I can't go out to lunch now))))
Mandraik Ludmila
Ikra,
Tusya Tasya
Quote: k @ wka
I store it in plastic milk bottles.
And me too, I really liked it. It takes up little space and, most importantly, the food moth will not get there, since it closes hermetically.
The groats may already be infected with all sorts of "croup eaters". So Irina Irsha's advice "first warm up and then store" is the most correct one. When stored in a booze jar, so that the cereal breathes, you can tie the neck with gauze.
Ikra
Now I looked at all kinds of nonsense about beautiful food. There was a cute tiramisu. Plain, but layered with bananas.
Mandraik Ludmila
I have already come up with, in general, a combination of recipes known to me, something similar to Curd sour cream with berries. Sandy-sour cream dough (already cooled in the refrigerator), and pouring egg-curd-sour cream with semolina. I will add frozen blueberries to the bananas for beauty.
Thank you all for the ideas, they helped me come up with the recipe.
Tanya-Fanya
Girls, help out!

We have a cake on the forum, in which the chocolate sponge cake is not made with wheat flour, but only with potato starch.
And, if I'm not confusing anything, then this biscuit is baked in a slow cooker.

I baked it several times. A wonderful biscuit, but I can't find it anywhere.

Thank you!
Vesta
Tatyana, not this one?

Finnish cake "Dream" (no flour) (Mama Maxa)

I am looking for a recipe on our forum
Tanya-Fanya
Vest-points, it! Thank you very much! Hurrah!

Girls, how good it is with you! Thank you all for the warm and friendly atmosphere!
Vesta
Tatyana, that's great!
win-tat
Quote: Tanya-Fanya
We have a cake on the forum, in which the chocolate sponge cake is not made with wheat flour, but only with potato starch.
Tatyana, there is another one that looks exactly like potato starch and many really bake in a multicooker

Moroccan cake with coffee (irza)

I am looking for a recipe on our forum
Mirabel
Girls! Please advise. I want to make a Caesar salad, there is a boiled chicken breast. if I fry it a little, it won't dry out? or a little of it in the grill?
Tumanchik
Quote: Mirabel

Girls! Please advise. I want to make a Caesar salad, there is a boiled chicken breast. if I fry it a little, it won't dry out? or a little of it in the grill?
her sous-see .... well, or at least in soda. then it will be soft and will not dry out
Tanya-Fanya
Mirabel, Once upon a time here on the forum I learned: to withstand the chicken fillet overnight in a salty solution. Then take it out, rinse it and put it in the sleeve, do not add salt, you can add spices such as sweet peas, bay leaf.
Bake.
At the exit, the most tender and very juicy meat. This is a dietary option.

If you want a fried version, then I suggest pre-mixing fillet cubes with ready-made mustard, add soy sauce instead of salt. You can leave it to marinate, or you can immediately fry it in a closed multicooker, stirring occasionally. First, the chicken will give a lot of juice, and then it will evaporate and the meat will brown. It will look beautiful on a plate and yet delicate.

Rarerka
She is already boiled
You can lightly fry, not to a crust, but you can just cook it in Caesar
Tanya-Fanya
Rarerka, is that where I was looking? She wrote, wrote, and she was already boiled.
Rarerka
Tan, but I took note of your advice
Tumanchik
Quote: Rarerka

Tan, but I took note of your advice
and I
Rusalca
Quote: Tanya-Fanya
soak chicken fillet overnight in salty solution
Tanya-Fanya, and how much salt? Are there proportions?
Antonovka
Rusalca,
I'm making a solution according to Chuchelkin

Quote: Scarecrow
Solinad: 60g of salt and 40g of sugar for every liter of water. Plus Art. l. pounded allspice in a mortar. So much water is needed to hide the chicken! Withstand 12 hours. Mint and thyme are a little fresh, if available, also in solinade (pre-mash with your hands). No - well, figs would be with them
Rusalca
Lenochka, Thank you!
Mirabel
Tatyana, The fact is that I already have a boiled fillet. Later I noticed that this fact was not taken into account ... yes ... I want to somehow attach it to the case.
Thanks for the advice! : rose: I will consider for the future.


Posted on Friday 10 Feb 2017 4:54 pm

Ludmila, Lyudochka, thanks! Yes, it seems like a crust is needed for taste or more beauty .. can really use it as it is
Tanya-Fanya
Quote: Rusalca

how much salt? Are there proportions?

Sorry, I don't remember the proportions.
No matter how Admin-Tanya gave advice.
The bottom line is that when you bought meat, no matter what kind of chicken, veal, pork, and you can't cook it right away, or you need to cook it tomorrow / the day after tomorrow. You can store it in a saline solution.
I take a saucepan, put the meat, pour coarse salt generously on top and fill it with raw water so that the meat is covered. I close the lid and store it in the refrigerator for no more than two days.
Very convenient, fresh meat is stored without freezing and remains fresh.
celfh
Quote: Tanya-Fanya
Sorry, I don't remember the proportions.
Possibly proportions HERE
toy09
: girl_red: Girls, help! The first time I decided to cook barley porridge. But ... it turned out to be blue. In the evening I washed it, soaked it, set it to cook in the morning. According to the instructions 1: 5, but I poured 1: 4, it was possible even less. But the color ... what's wrong? Once at a party I ate delicious (white, crumbly) porridge.
Tumanchik
Marina, it still depends on the cereal. do not worry. fry the onion, carrots, mushrooms well and go there, garlic, spices and herbs. fry too. you can't pull it off by the ears.
Rarerka
Oh, even with homemade stew it is delicious This is a cereal of this quality, I think
Galina also taught us how to soak barley in kefir overnight. Try this
gala10
Quote: Rarerka
Galina also taught us how to soak barley in kefir overnight
No, I didn't soak it at night. For 2-3 hours, and then rinse thoroughly with running water. The porridge is light and fluffy.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers