I am looking for a recipe on our forum

[Tina]

Tina, thank you, I've already found and made choux pastry in HP, replaced the water with whey. I didn’t see your recipe, next time I’ll make yours, otherwise I didn’t really like brewing the dough, while I was boiling the whey in the micron, I almost scalded it. krivoruchka i

svetta, kirch, you are looking at our habitat, our arrows are still the mildest, still in elastic rings ... North is not south for you We have strawberries just beginning, and raspberries are just blooming

come out - won't go anywhere

It looks like by the New Year, with such an "abundance" of the sun ...

[Irina]

Irina, so let's prepare for the festive table

[Mandraik Ludmila]

Mandraik Ludmila, yes I am aware of the habitat))) I just thought that suddenly the arrows were just overexposed and they became coarse.
I’ll soon be digging up garlic, they start digging it after July 12 (Peter and Paul).

Girls, last year they made "Provencal herbs", poke-where?

[Elena]

Elena, this https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=455969.0 ?

Provencal herbs (Oursson dehydrator electric dryer) (Admin)

Thanks a lot!

Girls, I would like to ask - what can be done with dill and cilantro stems. They brought it from the dacha - I already froze the leaves, but the stems remained. Very fragrant - it's a pity to throw it out. If you just freeze for the broth, there is very little space in the freezer. There is no dryer Mom said - throw it out, because there is a lot of this herb in the country

[Lena]

Lena, grind in any way (meat grinder, chopper) and salt or freeze (in this form it will take less space).

[SvetaI]

SvetaI,
Light, I just thought to grind it with a blender and fill it with salt - I just think in what proportion? And I'll just put it in the refrigerator. I was amazed - I brought so many greens, but in fact several bags went into the freezer. Still washed green onions await their fate. Greenery is probably one of the few that grows this year in the country without problems

[Lena]

Lena, they can be dried after the blender, if the weather permits. It is better to cover the top from the sun.

[Belka13]

Belka13,

they can be dried after the blender, if the weather permits.

The balcony allows everything))

I will think - either salt or dry on a baking sheet
Thank you girls!

[Antonovka]

Antonovka, I also dry everything on the balcony. And then I add it everywhere.

I dry in the apartment. Or spread out, or hang on clothespins. Not only do I dry sticks like that, but just bunches of greenery. Dried greens are hot for me - more fragrant than ice cream. Ice cream only for salads.

Girls, I would like to ask - what can be done with dill and cilantro stems. They brought it from the dacha - I already froze the leaves, but the stems remained. Very fragrant - it's a pity to throw it out.

I always do this: I wrap the stems in paper, newspaper and put it somewhere on the shelf. The stems dry out in paper and keep well, even for several years. It happens that the first cucumbers have appeared, and the dill stalks have not yet grown, I always keep in stock last year's stalks for the first salted cucumbers.

[Antonovka]

Antonovka, I have been freezing all the greens for several years with olive oil - I blender along with the stems (if, of course, they are not wooden at all). Salt a little. But it's good when the mix is ​​fragrant to the point of impossibility, even if you eat it like that, without everything. Like pesto.
Well, you there sushi-salt, as you want, but a good bunch of all kinds of stalks, including onions (which you do not really like, some rough parts), just freeze. Then, when you’re going to cook some broth, without looking at it, you’ll get the juice out, and then ... throw it away.I have a special bag in the freezer, where I put the green coarse parts of leeks, and the legs and coarse leaves from dill-parsley, trimmings from root celery, carrot residues that did not go into the grater. A much needed sachet looms.

I have such a problem: I can not find the recipe for the amazing poppy cake that my mom baked (mom died - there is no one to ask). The ingredients included poppy seeds, eggs, butter and sugar, but I don't remember the proportions. There was no flour, no semolina, no bread crumbs in the composition. The son ordered for DR, rushed to look - everything is not right. Maybe someone knows something similar? There was red jelly on top of the recipe, but over time they began to make it without it.

[Anya]

Anya, I became curious and I climbed to look in the search, look what I found:

Poppy cakes (no flour)
Ingredients
Draining. oil - 100 g (room temp.)
Sugar - 150 gr.
Vanilla sugar - 1 sachet
Chicken eggs. - 4 things.
Poppy - 150 gr.
Walnuts - 80 gr.

Preparation
Turn the oven to 160 degrees.
Divide the eggs into yolks and whites.
Beat the whites with about a quarter of the sugar until they reach steady peaks (add sugar in small portions after the whites have already begun to whisk).
Whisk the room in a separate bowl. drain temperature. oil until whitening. Gradually, in small portions, add the remaining sugar and a packet of vanilla sugar to the butter.
One at a time, whisking well each time, add the yolks to the butter mixture. Next, mix with a spatula.
Add the DRY poppy seeds and stir well.
Add chopped nuts and stir well again until smooth.
Very carefully, in small portions, with a spatula, add whipped whites into the oil-poppy-nut mixture (in a circular motion from bottom to top!) The dough is ready.
Line a 20x30 or 25x25 baking dish with foil or baking paper, otherwise the finished cake will be difficult to reach - it is very fragile. I baked in a celikon - no foil and paper were needed.
Pour the prepared dough into a mold and flatten.
Bake at 160 degrees. about 40 minutes.
After baking, chill the crust right in the mold to room temperature, and then refrigerate it for a few hours. Remove the cooled crust from the mold, remove the foil and carefully cut into cakes.
From the website 🔗

I didn't bake it myself, it's up to you or not

[Buttercup]

Buttercup, thanks, very similar. I found another one - but this one feels closer. Only the poppy was twisted there in a meat grinder

[Anna1957]

Anna1957, Anya, I, cake "Poppy happiness" baked, my sooooo liked it !!!

The composition is very similar to what you are looking for ...

[Crochet]

Crochet, thanks, really, the cake is very similar
I looked - Gasha did not appear on the forum this year And your cake there is just a work of art

[Anna1957]

Anna1957, I confirm that the cake from Poppy Happiness is very tasty. I had a cake of two honey biscuit cakes, two
poppy skin, butter cream and a layer of strawberry coolie. It was a bomb!

A trial attempt failed: I tried to bake in a Nordic heritage - it fell apart when trying to extract. We must try a simpler option - in a silicone mold, which is included in the Shtebu. The best is the enemy of the good. Tasty, but not put on the table.

[Anna1957]

Anna1957, this cake is very tender, it is better to take it out after cooling and just bake in a round one.

Good day everyone. I am looking for a recipe for Old Russian Tikhvin bread produced by JSC Karavay Peter.
My wife really likes it. I tried to find recipes on the forum in appearance, it did not work.
Maybe there is an analogue. Thank you in advance.

[hag61]

hag61, try to search not by name, but by composition.
At least write down what composition there is - be sure in the exact order in which it is indicated on the label. This will make it easier to search.

[The recipe for "Tikhvinsky" bread includes three types of flour... The malt addition and apple jam give the bread a special pleasant caramel taste, and the presence of caraway enhances the spicy aromatic aroma of the bread.]

Bread "Starorussky" Tikhvinsky

Bread "Starorussky" Tikhvinsky refers to custard bread. Custard breads are famous for their beneficial properties and taste, they are rich in natural vitamins, minerals and trace elements. The recipe for "Tikhvinsky" bread includes three types of flour... The malt addition and apple jam give the bread a special pleasant caramel taste, and the presence of caraway enhances the spicy aromatic aroma of the bread.

There is such information on the Karavai website.

Loaf has delicious bread. I wanted to repeat them with rye, but experienced people with CP said that this is impossible.



I don't think they will reveal their recipe.

Since the placement of links to third-party sites is prohibited, I am stupidly rewriting the composition
water
m hr baker peeled
m psh 1 grade
m psh 2 grade
apple jam
sugar
dry fermented rye malt
gluten
caraway
yeast
salt
dry unfermented rye malt
baking sourdough




This is understandably a trade secret. Maybe connoisseurs know the analogue to taste.

I have not tried this bread, but I can assume that it has a long fermentation.
Of course, it is difficult to judge by the recipe, but you can experiment.
For example, most likely, wheat flour is brewed with water, possibly with a small amount of sugar (?), Cooled down, sourdough is introduced and for 12 hours it is sent to ferment.
Then everything else is added.
It's strange that there are no fats, but it seems to be molded in butter, not flour.
And it is not clear which starter culture is most likely dry industrial, that is, in fact, the same yeast with a CM component.
Those. you can try to take KM homemade sourdough.
Rye flour, judging by the type of bread and the presence of gluten in the recipe, is approximately 3: 2 to wheat flour.
There may be problems with flour of 2 grades, because it is not often sold, but you can take a completely wheat grade 1 and add a little wheat bran.
Is there cumin seeds or powdered?
In general, if everything is clear with the recipe, then it remains to conjure up with the technology.

Thanks for the tips, the thoughts were the same ...
Today is the third attempt
All heip

Yesterday I saw a recipe for baked eggplants on the tape. Like from Rada-dms. I bought eggplant, I can't find the recipe, although I was sure that I had bookmarked it
According to the recipe, the eggplant is cut lengthwise into two halves, cuts are made, stuffed with garlic and ... I don't remember further.
Help who can

[Tatyana]

eggplant. Like from Rada-dms

Tatyana, not this one?

Asian style spicy eggplant with mint and garlic (Rada-dms)

[Tatyana]

Tatyana, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile;u=99899;start=0

#

Thanks for the tips, the thoughts were the same ...
Today is the third attempt
All heip

The result is very interesting!
Please share, if possible, what and how you experimented and what results were obtained.

[celfh]

celfh, Tatyana, look at the magazine for yesterday, there is information about "places of visit"

Maybe this recipe?

Baked eggplant (Arka)

[Yulia]

Yulia, Yulechka, he is !!! Confused the author But it's so nice that so many people want to help
Thanks a lot, everyone!!!

[hag61]

hag61, You swung at a difficult bread. Look at the bread from Ang-kay a noble souvenir bread.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=448865.0

I hope I inserted the link correctly. If anything, Angela will always help with advice, if something is not clear

It's strange that there is no fat

I was also surprised that there is absolutely no fat in Somerset bread with apple cider. I bought cider, baked it and, despite the fact that I dried it out with a high temperature, I really liked the taste. The only trouble is that the cider is delicious and if you gape with bread, they will drink it.

Girls, help out!

I honestly climbed in the "home cellar" section. But I couldn't find an answer.
I am looking for a recipe for peaches in their own juice or in syrup for the winter.
I can't find how to sterilize jars in an electric oven. I saw it in the microwave. And in an electric oven - no. Everyone only mentions this method. Mode, temperature and time. There is a sea of ​​video on YouTube and everything is different. One and a half liter cans did not rise to the second level. Become only the first lowest.

Thanks in advance to everyone!

[Tatyana]

Tatyana, I will write how I make my cans and put them in a COLD oven with the neck down on the wire rack, turn on a little more than 100 degrees, all the moisture has dried, the light has gone out, I take out and pour in Hot products, I put the jar on a dry towel, otherwise it may burst on a cold surface ...

[Vesta]

Vesta, thank you very much!
nevertheless neck down ...
The cans did not fog up with me, however, I put them upside down.
Mode top + bottom 120 g held for 20 minutes. Not a drop, there was nothing on them.

Can't find how to sterilize jars in an electric oven

Sterilizing cans in the oven. For the first time, Inna-Krosh wrote about this. And recently I myself read in the book of Hesion "The Bible of the harvest. We grow. We save. We prepare" the following:

Banks with the necks down on the wire rack. Put in a cold oven, turn it on at 140 degrees for 20 minutes. Turn off - the banks are ready. Carefully take out one by one and fill with hot product.

I put the jar on a wooden hot plate. She's definitely not cold and dry. Last year I did this for the first time - how much more convenient than a couple. Cleaner, drier. The stove is not occupied by another pan, and besides, there is no extra steam, or even so hot. The lids are clean in the same place on the wire rack.

[Mams]

Mams, thank you very much. So 140 grams of banks are not afraid.

This means that 140 g banks are not afraid

Tanyush, absolutely not scary. The main thing is that they stand without touching each other. At a short distance. And grab, of course, with potholders. Very hot. And do not pour cold milk into them, otherwise I once sterilized the yogurt cans and cold milk there ... Crunch .. and no jar

Got it! Thanks for the science. I liked the oven! There is no heat from the steam, as I used to do in a saucepan with boiling water.

And about peaches Girls, nobody will tell you anything?

And about peaches

🔗

[Here]

Inna-Krosh wrote about it

Here .

Jars of blanks, if the recipe requires it, I'm also in sterilize in the oven .

I am looking for a recipe for peaches in their own juice or in syrup for the winter.

TanechkaI have been using this for many years _{I was sure that I posted the recipe on the forum} recipe, I recommend ...

Peaches (pears) in wine

The recipe from the Gastronome's book "About blanks".

For one two-liter jar, we need:

1.5 kg of ripe large peaches
500 g sugar
1 glass of dry white wine
1 tbsp. l. lemon juice
1/2 tsp ground cinnamon
1/4 tsp ginger powder
carnation buds

Preparation:

1. Blanch the peaches for 2 minutes in boiling water, pour over with cold water. Rinse the cloves well.

2. Peel the peaches and press into each clove. Peaches should resemble hedgehogs with very sparse thorns.

3. Boil 1.5 cups (300 ml) water, add sugar, cinnamon, ginger. Gently dip the peaches into the syrup. Cook for 10 minutes and leave to infuse for 3-4 hours.

4. Pour the sugar solution into another saucepan, add wine and lemon juice to the peaches. Bring to a boil and cook until almost tender.

5. Put the peaches into warm sterilized jars with a wooden spoon. Bring the broth to a boil and immediately pour the peaches (to the edges of the jars). Close the jars, turn upside down and leave to cool.

Advice from the Deli:
If you want a sweeter and more aromatic dish, choose some dessert or fortified wine instead of dry white wine. Peaches in Madeira or port will be especially good.