I am looking for a recipe on our forum

[Galya]

Galya, and you hide under the spoiler and as if nothing had happened Interestingly

[dog gray]

dog gray, about the omelet - some in canteens secretly added soda for some reason ...))
and they also put a baking sheet of water in the oven, creating "convection", but the omelet turned out to be really delicious - perforated, high, with a crispy top and a tender center - I still remember the taste ..

Galya, and you hide under the spoiler and as if nothing had happened Interestingly

So, what. The equipment in those days was well-known - our hands were golden. Even the fun was not enough. They beat these eggs into the cauldron, and then climbed into it with their hands (up to the elbows). And they pressed the yolks there. Truncated. Yes, my former colleagues will forgive me.

[Galya]

Galya, oh yes it's okay! Here at the vegetable depots they fermented cabbage, kneaded it with their feet in rubber boots, schoolchildren and students drove us to the vegetable warehouse to sort out this cabbage, and next to it they fermented it, for what a delicious sauerkraut was. How I loved Provencal cabbage. By the way, and you do not know the exact recipe for how to do it, otherwise how I did not do everything wrong

I do not know. I just simply sour, well, with cranberries or Antonovka.



I don't have ... a barn, like some. One humble refrigerator.

[Lyudochka,]

Lyudochka, and so did?

"Collection of recipes of Belarusian dishes for public catering enterprises of all forms of ownership", recipe No. 100

- 750g stripped white cabbage
- 60g peeled carrots
- 100g vegetable oil
- 1g ground red pepper
- 3g cumin
- 40g 9% vinegar
- 35g sugar
- 30g salt

* cut the cabbage into medium checkers, scald with boiling water and let the water drain completely.
* Mix oil with vinegar and spices, bring to a boil and pour cabbage with boiling brine. Add chopped carrots and mix. Leave for 4 hours and refrigerate.

[Galya]

Galya, I didn’t, I’ll have to try it by the fall, but this is not Provence. In Soviet Provence there were grapes, cranberries, apples, as if there were no carrots, this is what I remember. I had already put apples and cranberries in cabbage when pickling, delicious, but not Provencal, I even tried to pickle grapes for cabbage for a year, but it exploded with me - I had to pour it out ...

[Cirre]

cut the cabbage into medium checkers

Is it like dice? Yes? Cirre, Check mark, and tasty cabbage turns out?

Buttercup, Lyudochka, look.
I love this Omeletic!

Omelet (as in kindergarten) in the Philips HD3060 multicooker (petu)

[Ritochka]

Ritochka, yes, apparently he, her husband's mommy went into denial, I don't know anything, I don't remember anything, it was long ago

[Mandraik Ludmila]

went into denial, I don't know anything, I don't remember anything, it was long ago

Can you imagine how strong and tenacious children's memory is? !!!!
Mandraik Ludmila, I bake it many times ... often. It is clear that 40 min. unlike in the FAN, it will seem long-oooo to someone, but ... but put it ~ forgot, that is, the cartoon will squeak, remind. And while you are making coffee yourself, you set the table, put the bread in the HP.
In short, yes, yes, and the Omelet is ready. Thank you Olga petu ...
I haven't talked to her for a long time, I'll go.

[Ritochka]

Ritochka, there was some kind of morning program on Minsk television, on weekends, there, as my husband remembers, and there was a "magic omelet", my mother made him, then suddenly something poked him. He wants to learn how to do it himself, especially since it turned out to be so easy

Dear girls, and no one will share a Pie with shortbread cake layers and a layer of whipped cottage cheese or protein or a simple cake with strawberries (not fancy, lazy)?
I just want to layer it with something light and lay it with strawberries. Or custard without butter ~ is it possible?)))

[mamusi]

mamusi, I threw in a personal recipe for creams, where there was another sandy dough on cottage cheese, I'll look now

sandy dough on cottage cheese, look for

It would be good...
Devuli, and if I bake thin sand waffles and smear it with cottage cheese cream and lay them with straws, eh?

[mamusi]

mamusi, sent in a personal dough, two, cottage cheese and sour cream shortbread

[Mandraik Ludmila]

Mandraik Ludmila, Provencal cabbage is in Admin.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3356.0 Delicious. And I have a recipe for that one, with grapes, cranberries and apples, I can find it in my papers. Until I found this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=119767.0 But for me, Admin is no worse, and even better. I use her recipe.

[Chamomile1]

Chamomile1, Romin's recipe - delicious, but not what I tried. Yeah, the second was bookmarked. But the Soviet one was just pickled, not pickled ... Galya has already thrown off the GOSTs for me, I will recreate them using them

[Mandraik Ludmila]

Mandraik Ludmila, On my leaf, too, with vinegar was, not pickled. And it is very similar to the second recipe. So I won't help you anymore. I can only link to Georgian red sauerkraut. You probably know her yourself.

[Chamomile1]

Chamomile1, I know Georgian red cabbage, I want Soviet Provencal, from childhood, someone asked to buy candy in my childhood, and I did not eat Provencal cabbage In childhood, I did not eat sweets and chocolate, I did not like it, and even now I am indifferent

As a child, I did not eat sweets and chocolate, did not like, and even now I am indifferent

It can be seen with such and such a figure !. It would not hurt me to throw off kg from my heels ... Eh! Will you throw off here with you!
Luda, I thought something - that Soviet cabbage won't come out with us. Now we need to try to find that kind, the only correct one. Did China send us something? The potatoes are also not the same ...

Soviet cabbage.

growing in the gardens - the varieties Gift, Slava, and a rootless village, any not early cabbage is suitable for fermentation

and China sells to us early, it also tastes different from the gardens than the late

[Galya]

Galya,

It would not hurt me to throw kg off my heels

I already have the same thing, otherwise after buying HP Panasik, I haven't eaten so much bread in my life, I urgently need to buy a patch to seal my mouth

[Option 1]

I want Soviet Provencal, from childhood,

Lyudmila, as I understand the principle of that cabbage was as follows: ready-made sauerkraut was mixed with pickled (pickled) fruit and seasoned with sugar and vegetable oil, well, maybe vinegar was added for longer storage ...

Here are similar recipes:
Option 1
Provencal cabbage is prepared from sauerkraut as needed, since it is not stored for more than 5 days.
700 g sauerkraut
140 g pickled plums, cherries, grapes or other fruits
60 g sunflower or olive oil
40 g pickled fruit filling
60 g sugar
Cut the head of sauerkraut into 2x2.5 cm pieces, sprinkle with sugar, add the marinade filling, fruits, vegetable oil, and mix thoroughly.
Option 2
For the preparation of Provencal cabbage: for a head of sauerkraut 1 soaked apple, 2-3 pickled grapes, cherries or plums each, a handful of lingonberries or cranberries, sugar and vegetable oil to taste.
Cut the sauerkraut into small pieces, the soaked apple into thin slices, after removing the core. Mix cabbage, apples, add whole pickled grapes, cherries, plums. Add lingonberries or cranberries.
Place vegetables in an enamel bowl and stir gently. Leave, covered with a lid, for half an hour. Then add sugar to taste, if necessary, a little salt, pour over with vegetable oil, stir gently.
Arrange the salad in clean glass jars, cover with tight lids, store in the refrigerator for no more than 10 days.
Option 3
To prepare 10 kg of Provencal cabbage, we need the following products: sauerkraut (it is best to take a cabbage head) - 6 kg, sugar - 1 kg, vegetable oil - 1 kg, soaked apples, grapes or plums, lingonberries or cranberries - 500 g each product.
Wash sauerkraut and cut into small pieces 3-5 cm in size.
Cut the apples into slices and peel from the center with seeds.
Also, remove grape seeds or plums, whichever you choose. Rinse the berries.
All this is neatly folded into an enamel basin, covered with sugar, stir and let it brew a little - 40 minutes will be enough.
After that, pour everything over with vegetable oil and mix gently. Now you can pack in cans, trying not to suppress anything. We need the fruits and berries to remain intact.
Close the jars of Provencal cabbage and put in a cold dark place.

I even tried to pickle grapes for cabbage for a year, but it exploded with me - I had to pour it out ...

Buttercup, I sometimes make pickled grapes, it stands in the apartment perfectly, not even one year.
Now I'll draw up a recipe.

[svetta]

svetta, come on, let's wait

[Mandraik Ludmila]

Mandraik Ludmila, here, I wrote https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=493590.0

[svetta]

svetta, already found an excellent recipe, just as I love small jars!

Cabbage salad "provencal" (Admin)

[Tatyana]

Tatyana, I saw and tried, but this is not what it was in childhood I will be wise in the fall, since now the cabbage is not the same

I don't remember the details, but my mother-in-law made Provencal cabbage like this: she chopped it, laid it on the pan in a layer of about one and a half cm, turned on medium heat and pressed it on top with her palm. As soon as the palms became hot enough, but had not yet burned, I turned off the heat, poured cabbage a little off the top with a hot solution of salt and sugar (3: 1, if I’m not confused), I don’t remember vinegar. Cover with a lid and leave to cool.
Then I added all sorts of different things.
I like cranberries and lingonberries. But I sour the sauce in the classical way.

I'm already baking cakes for the Royal cake. Got a question! And if you layer a little blackcurrant jelly or raspberry, won't spoil it? Just add one layer. The recipe has something in common with the cake "Pani Valevskaya" like, and there is a layer of jam. Maybe someone baked this cake and imagines how it will be with the addition?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65522.new#new

[Rada-dms]

Rada-dms, Olenka, I'm similar to baking, jelly may be quite in the subject, but the proteins will soften and the taste will be completely different

[V-tina]

V-tina, then I will only add to one layer, and then maybe apricot jam.

Made her husband a "Soviet omelet" for breakfast - her husband's verdict: not it! That one was denser, read as the sole and brown on all sides, maybe burnt I will try to add flour, in general I will experiment

No flour was put in. Definitely, chief. Add temperature!



Maybe he - that - toxicosis, like?

[Buttercup]

Made her husband a "Soviet omelet" for breakfast - her husband's verdict: not it!

Buttercup, I studied this topic ... There, as far as I remember, there are several main points:

1. Cooking in ovens in baking sheets, the mixture is poured no higher than a certain height (if memory serves 2-2.5 cm)
2. The mixture of eggs and milk is not whipped, but mixed
3. Compliance with the cooking temperature

I also love these very much, but in the oven it takes me too long and too much at a time. And if you cook a little, then you can cook incorrectly and it turns out to be expensive for spending on electricity.

No flour was put in. Definitely, chief. Add temperature!

I will support the advice

[Galya]

Galya, who knows what kind of childhood memories emerge, so we have fun "Old age crept up unnoticed .."
Svetlenki, I suppose that his mother made an omelet in a frying pan, and today I did it in a cartoon, I have to fry, I don't like this business, I have everything boiled, steamed and stewed, but I have to

[delicious porridge is only in a large cauldron]

There is such a theory, perhaps: delicious porridge is only in a large cauldron... Luda, it is unlikely that in a small frying pan that taste from a large baking sheet will turn out. Albeit ugly, but big.



It's much more difficult for me to compose a small saucepan at home than a large one at work. Well I wrote - take about ten eggs ...

Galya, who knows what kind of childhood memories come up, so we have fun "Old age crept up unnoticed .."

My constantly, periodically recalls some legendary cheesecake of woman Vera. Straight, already became a legend.

I'll take a picture of my omelet and show it. It cannot be that he was not the same. Lyuda, try again. Forget about flour.

Well I wrote - take about ten eggs ...

In-in ... I also had the same thoughts ... And where is so much of it, this omelet ...

Three eggs per person. So count yourself. If there are four eaters in a family, take 12 (already) eggs!

If there are four eaters in a family, take 12 (already) eggs!

she has 2 eaters ... permanent, as I understand it.
In the cartoon, a delicious omelet is obtained.
But in the kindergarten there was ... Yes, with a crust on top and a brown one. There in deep baking sheets, in ovens ... The scale!
But her muSh ... is not talking about the kindergarten ...
And about mom ... And she, probably did in a frying pan!

But her muSh ... is not talking about the kindergarten ...
And about mom ...

So let that mommy cook an omelet for her son. Let it share the experience.

I say, do not fence in the garden. The simpler the better.




Three eggs. Yes, cruel ... So I say that would be behind for a long time with an omelet.



I didn't go to kindergarten, but I know everything about the omelet. And all of you - not that, but not that! You know, go and see that taste changes with age, is forgotten and lost hopelessly.

The simpler the better.
Three eggs. Yes, cruel ... So I say that would be behind for a long time with an omelet.

A little lyrical digression, I'll hide it under the spoiler

I like to watch the English talk show Masterchef-professionals. There judges Michelin chefs and professional chefs compete ... So, one of the most "awful" qualifying tasks based on the results of the execution was ... aha .... cooking an omelet! There were soles, and slimes, and in general what could not be done by professional chefs!

I often "dabble" in making an omelet for breakfast, and now, after a couple of months of actively studying YouTube and everything else, only now it turns out as it should

I'm already baking cakes for the Royal cake. Got a question! And if you layer a little blackcurrant jelly or raspberry, won't spoil it? Just add one layer. The recipe has something in common with the cake "Pani Valevskaya" like, and there is a layer of jam. Maybe someone baked this cake and imagines how it will be with the addition?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65522.new#new

Olenka, a sour layer will quite go to him, only it must be adjacent to a shortbread cake or cream, and not with a bezeshless layer.
As a safety net, you can brew a little jam with starch, so that it does not give moisture to the "neighbors".
Good luck!

There are judges Michelin chefs and professional chefs compete ...

So, I don’t argue. The eye is blurred when the wings (of the angel) cut through. Eh, all of us mortals are prone to ... forget the recipes when we wrote the novel.

[Svetlenki]

Svetlenki, something similar turned out in an air fryer, since I did not eat, and my husband was already humming!

I, too, longingly remember the omelet from our factory canteen, as I now remember 32 kopecks per serving. I tried to bake 10 eggs in a silicone mold in the oven. I have 2 grown sons, so there is no problem with eating. It turned out tasty, but the factory one was better.

[cast iron]

by the way, the taste of an omelet changes even better if it is baked in cast iron a frying pan .. we were once treated to an amazing dish - Cossack meatballs, I still remember its taste ..)))) there were portioned cast-iron frying pans and these meatballs were stacked on deep-fried potatoes, there was still onion and all this was poured with an omelet mixture and baked in the oven - a miracle that the dish was, with a high, moist-airy omelet with a crust in the middle, all this was so harmoniously combined ... !!!

I, too, longingly remember the omelet from our factory canteen, as I now remember 32 kopecks per serving.

Yes, and the eggs are now some not the same We once bought 2 trays of "fresh" eggs in a wholesaler. She threw out the floor of the tray: the eggs were rotten.The eggs themselves with a light yolk, the shell is thin and some kind of liquid