I am looking for a recipe on our forum

[Waist]

Waist, I don’t make turnips separately, but I really like it as part of vegetables stewed in a slow cooker. The simplest set: potatoes, carrots, onions, turnips. A little meat, any, and salt and pepper. The main thing is to give it a good rebuk. For some reason, I immediately remember my grandmother's stove, although I do not remember that she cooked turnips like that. From childhood I remember that we ate turnips without anything raw, cut them into thin slices.

[Waist]

Waist, you probably heard the word tsimes? So among his hundreds of recipes there are also turnips: carrots, turnips (you can, in principle, add any vegetables - rutabagas, potatoes, beans, onions), prunes, dried apricots, honey, lemon juice, oil, salt, pepper ...

[Waist]

Waist, I now use turnips quite widely, because potatoes, heat-treated beets, carrots, celery root do not eat. Here is one of the options

Vegetable caviar "Easier than a steamed turnip" (Anna1957)

[Irsha]

Ladies, thank you for your advice!

Irsha, I made the boy chips. This is of course - "seeds" Tomorrow I will try to cook something more serious from the proposed.
They advised me sweet, salty, and Anna even universal - caviar

Thalia, you must have heard the word tsimes?

Laris, imagine, I have never heard And such a dish I have never eaten. Interesting, I'll try.

In our family, they did not eat or eat turnips at all. But I just wanted to. It tastes raw, it tastes good, I think I will like it cooked too.

[Waist]

It tastes raw and tastes good.

Waist, and you just tried it or in a salad somewhere?

Turnip is super healthy of course. I put it in soup instead of potatoes, if I don't forget to buy

Turnips are super healthy of course. I put it in soup instead of potatoes, if I don't forget to buy

It is simply not harmful in terms of GI. I dice - instead of potatoes, straws - instead of carrots

In our family, they did not eat or eat turnips at all. But I just wanted to. It tastes raw, it is quite pleasant, I think I will also like it cooked.

Here in the subject, a lot of my turnip recipes, and not only turnips Disliked vegetables - radish, turnip, daikon, celery, kohlrabi, fennel ... and others

[Waist]

Waist, and you just tried it or in a salad somewhere?

Sveta, I just tried it - cut off a piece and ate it. But it is quite possible for a salad, only as a carrot to rub or in straws. The thinner it is, the more elegant the taste will be. I can eat raw, but my husband and daughter will not.

Admin, thanks, Tanya, I have already found the topic

Turnip and kohlrabi chips (Admin)

The taste of ready-made vegetables completely changes, it is even difficult to guess "which is which"
And what a gorgeous soup, and stew meat, are obtained with these dried vegetables

Dear girls, we really need recipes for quick liqueurs that can be prepared in a day. There is 1.5 liters of alcohol. There will be guests tomorrow. I understand that I realized late, but suddenly there is a recipe for liquor for almost instant preparation ??))

Usually, cranberries are prepared in this way, with syrup and vodka.

But, as for me - such quick liqueurs give off the taste and smell of vodka, unripe, unripe liqueurs, just a combination of fruit-syrup with vodka.
But, the taste and color ... Maybe someone likes it.

[bagiraSochi]

bagiraSochi,

Liqueur "Express" (V-tina)

alcohol is felt well, of course, but as a quick option - very good

[Tina]

Yes, I know that alcohol will be felt. There will be other drinks besides. This is so, just in case)) Tina, thanks, I'll try to make this one!)

[Irina]

Irina, try it, I think you will like it

[bagiraSochi]

bagiraSochi, Irina,

almost instant liquor recipe ??

not quite instantaneous, but also not long

quickly * refine * alcohol - grate the zest (well-washed lemon, orange, lime), freeze, then into alcohol, carefully seal, heat in a water bath, cool down = you can + any berry juice or rich compote, it's delicious for girls, you can + ginger

for boys = alcohol + brewed instant coffee, a little with sugar +, if desired, in coffee when brewing ginger powder. cardamom, cinnamon, then strain after cooling, of course

[Irsha]

Irsha, Irina, Oooh, I really like this only I completely understood about the seal. Pour into a glass bottle, put everything into it, then into a water bath is this the case ?? So?) And what proportions ???

Pour into a glass bottle, put everything into it, then into a water bath is this the case ??

yes, bring the water to a boil, not quickly, wrap the bottle with a rag so that it does not come into contact with the bottom, and turn it off, let it cool in the water

alcohol tincture on lemon peels - this is a Soviet classic, there it costs about a week

proportions to taste, for a glass of alcohol - about a zest from half a lemon

[Irina]

Irina, well, in Soviet times, I was not interested in this issue yet)) I was small) and my parents do not remember doing this either) but thanks again for the science)) now I will definitely torture something))

Added Saturday 11 Mar 2017 01:34 PM

Irsha, oh, can I still do some ... alcohol + coffee where, how much alcohol is there, how much coffee is it better to take so as not to spoil the product ??

alcohol + coffee

a glass of alcohol + a glass of coffee, 1 tsp. instant coffee in a glass of boiling water
........................ ........................ ........................ ..........

I can't stand the alcoholic taste (vodka), I don't like

if only herbal tinctures (balms) or berries

Irin, I also do not like and cannot drink strong drinks ... I feel this alcohol everywhere ... I myself am more of a fault)) however, among my guests there will be amateurs, I hope they will like it with zest and Korean

[bagiraSochi]

bagiraSochi, Irina try milk liqueur, it is done very quickly. you will need 1 bar of porous milk chocolate, 1 can of good condensed milk, 1 bottle of any vodka, about 5 l
Melt chocolate in a water bath, mix with condensed milk, and add vodka to this mass, shake everything, and leave for a couple of hours, do not put in the refrigerator, for a change you can do the same with chocolate. chocolate, use only aerated chocolate without nuts. Fast, tasty, and chocolate generally cannot be distinguished from the original Mozart) Good luck!

[lettohka ttt]

lettohka ttt, Natalia, I have a regular milk chocolate ... will it work?

Ira, I did it several times, the chocolate was porous, I think it's better as in the recipe, everyone who did it was satisfied) Try it with a porous milk portion, and with chocolate!

Girls! please throw in salads and snacks that can be made with cod liver.

Dear ones, here's HP threw on the search:

Murmansk cod liver salad (Bridge)

Avocado salad with cod liver (MariV)

Cod liver salad (kava)

[Buttercup]

Buttercup, Thank you!!!

Pancake rolls with cod liver and anchovies (Admin)

Salad with cod liver and kiwi (Admin)

[Mirabel]

Mirabel, Vika, on March 8th I made this salad -super-https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=156137.0

[Mirabel]

Mirabel, Vika, on March 8th I made this salad -super-https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=156137.0

I subscribe to this 100,000%! spectacular and delicious! I'm adding another ray of boiled potatoes with a cup!

under this 100000% I subscribe!

I'm with you great salad

Dear ones, throw a recipe for a "dietary" curd cream at me, otherwise I can't eat the custard - it's greasy, God forbid, something will stick together ...

"dietary" curd cream

here is the task ... cream and dietary
Well, here's the curd. oil is optional and necessary "strength". if you don't press the flowers, then you can do less. find my comment there.

Curd cream with butter (firuza83)

Sour cream cheese (kotopanda)

well, if absolutely dietary, then here

Whole grain cakes with pumpkin and cottage cheese cream (Tumanchik)

[Irishkina]

Irishkina, thank you dear! I will study everything! I found interesting creams on the Internet, I will experiment how viable they are and publish

Girls! Advise, plz, the recipe is absolutely not spicy and not tingly mustard! I can't find it at all.
You need a soft and sweet mustard without spicy, like the one found in some burgers. Well, not so nasty, of course, just not spicy.
Boil it a little longer or what?

soft and sweet mustard without pungency

I also like not hot mustard:
half a jar 250-300 ml dry mustard
+ 2-3 table. l. apple jam - instead of sugar
+ 1 tsp lemon juice or 0.5 tsp. table. vinegar or dry lemon to-that on the tip of a knife - acid reveals the pungency of mustard
+ 1 tsp any rast. oils - oil softens the bitterness of mustard
+ hot water to the top of the jar
= I stir well, I regulate the thickness with water, I like mustard not thicker than the store mustard

I put the jar with the mixed mixture in a hot place - in boiling water, it is necessary that the powder is steamed, otherwise the mustard will be very hot, steamed - it tastes more fragrant and softer

warming up time - no more than an hour, that is, put it in boiling water and let it stand until it cools down, I usually do it in the evening, overnight the mustard finally ripens, store in the cold

girls, please advise me acute ..

and I'm sharp

less sweets and oils, you can + hot red pepper

[Kokoschka]

Kokoschka, Lily, my grandfather's recipe: a couple of tablespoons of dry, always fresh finely dispersed mustard or mustard of its own grinding (the exact amount is not given, since everyone loves mustard of different thickness), Art. l. honey, tsp homemade apple cider vinegar, a little salt to taste, a little sunflower oil on the trail. day. Pour well with hot water, I even pour boiling water. Stir thoroughly, put on the battery for several. hours. Better at night. In the morning it's even scary to smell it, even a small amount knocks out a tear :).

Irsha, Irina, according to your recipe, I get tear-squeezing! Look at my recipe, almost like yours. Standing in the warmth - it turns out so vigorous that I can't smear anywhere if I make sandwiches or burgers ...

[Anastasia]

Anastasia, Thank you. I wrote it down on a piece of paper I will do. Nastya, is the butter odorous or not?

[Lily]

Lily, I do not like odorous, I add the usual now, but I did not notice the difference in sharpness, the main thing is fresh mustard powder.

Stir thoroughly, put on the battery for several. hours. Better at night.

this is superfluous, overheated mustard is sharper

I don't heat up for so long
........................ ........................ .....

and the more jam - the softer the mustard - an analogue of European fruit - just with jam (or thick jam) faster than with fruit

[Tricia]

Tricia, understood. Thank you girls !!! I will be bodybuilding, otherwise the purchased one is sharp, then it is not ...

[Irina]

Irina, and for the sake of interest I will try yours, because there is jam, but I'm afraid it's still spicy.

it's still spicy

well, of course, this is ours, Russian mustard, but + the jam very much softens the taste, only if the jam is sweet, classic, then it will be sweet, then you can just add a baked apple

then google MUSTARD FRUIT, there are recipes on the forum, and there are countless on the Web

For reference:

There are three types of mustard used as raw materials for making seasonings:

- white mustard (Sinapis alba), which in English-speaking countries is called "English mustard";
- black mustard, from the seeds of which the famous Dijon mustard is prepared;
- Sarepta mustard, which in Europe is often called "Russian mustard";

Mustard varieties:

Despite the traditional composition, seasoning recipes often differ - the composition and ratio of ingredients change, sometimes other spices are added to mustard (for example, cloves, cinnamon, pepper).

- "Dijon mustard" (Moutarde de Dijon) is the most famous in Europe, its share today accounts for more than half of the total world production of mustard seasoning, and the production technology is based on the traditions of the XIV century. More than 20 varieties of Dijon mustard are produced in France, one of the most popular is mustard with white wine.Dijon mustard is produced mainly outside Dijon (like cognac, which is produced not only in the French city of Cognac - there are no laws protecting the authenticity of Dijon mustard, so this practice is legal). Dijon mustard was invented in 1856 by Jean Naigeon of Dijon, who replaced the sour juice of unripe grapes with vinegar.
- "Bavarian mustard" is made from coarsely ground mustard seeds, has a caramel flavor;
- Russian mustard - the sharpest, strongest seasoning of mustard powder, with the addition of vinegar;
- American mustard - made from white mustard seeds with a lot of sugar. This is the most liquid mustard;
- English mustard (also - "mustard according to the old recipe" - with these names these spices are produced in England). The old recipe for English mustard contains mustard powder made from lightly crushed seeds, mixed with apple juice, cider or vinegar to make a paste;
- Fruit mustard (mostarda di frutta) - popular in Italy, in fact, these are whole or large pieces of fruit (apples, lemons, oranges, tangerines, pears, etc.) cooked in a spicy sauce of powdered mustard, white wine, honey, etc. spices. Such a peculiar product, which it would be more correct to call "fruit in mustard", is the best seasoning for meat stews, classic Italian dishes from a wide variety of boiled meat;
- Honey mustard - made with the addition of honey;
- Gardal (Don mustard) - is made with the addition of pickled cucumber brine.
There is also an interesting recipe for mustard with cream The recipe has not been tested, I quote out of curiosity:

Ingredients:

5 tbsp. l. dry mustard powder
100 g sugar
1 tsp salt
200 ml cream
1 tbsp. l. olive oil
2 tbsp. l. apple cider vinegar
1 tbsp. l. lemon juice

Application:

In a small bowl, combine the mustard powder, salt and sugar very thoroughly. There should be no lumps at all.

Transfer the resulting dry mixture to a small saucepan and place over medium heat.

Add 1 tbsp. l. cream, stirring very well each time before adding the next spoonful. Then add the rest of the ingredients and bring to a boil, stirring continuously.

When the mixture comes to a boil, reduce the heat to low and cook for about 7 minutes, stirring constantly, until the mixture thickens and slightly darkens.

Allow to cool completely before transferring to a jar and then to the refrigerator and letting it brew for 2-3 days. You can store it for 2-3 weeks.

It turns out that the type of mustard and the degree of its grinding are important, the finer the grinding, the sharper the mustard, as I understand it

mustard with cream

I really like to mix sour cream with ready-made mustard and with manti / dumplings, I've been doing this for a long time, it's delicious

[Lyudochka]

Lyudochka! Thank you! For some reason, it did not occur to me that the mustard variety should be taken into account and another - white, for example! I seem to be close to solving

the finer the grinding, the sharper the mustard

yes, you can not take ready-made mustard powder, but grind the seeds - the taste is softer

galloping towards Europe

No, girls, Americans have smooth mustard, the one that is liquid, means fine grinding. So I, along the way, need this and their recipe, just take other mustard powder-seeds.
Thanks for the advice!

[Tricia]

Tricia, understood. Thank you girls !!! I will be bodybuilding, otherwise the purchased one is sharp, then it is not ...

If I don't make my own, then we buy only this

🔗

Tears are provided