I am looking for a recipe on our forum

For a long time, all unsweetened melons and watermelons are in the dryer. Always delicious. Watermelons are less common, I know how to choose them, but melons - much more often. But watermelons are tastier.

Tell me, where can I attach lettuce leaves? We don't have time to eat it at the dacha ... Maybe you can make a filling for a pie like from beet leaves or something else?

all unsweetened melons and watermelons in the dryer.

No, I like salted watermelons !! If I come across unsweetened, then I do not worry at all, I cut it in triangles and fill it with brine!

Virgin, hello !!!
The other day I read some branch (I don't remember which one) and there flashed a recipe for sour cream sauce, such as mayonnaise. I don’t remember who, I don’t remember where !!!!
Please help me !!!!
For some reason I thought that I had saved the record, right now I looked, I did not find (
I remember that mustard is added to the sour cream, like my lemon, and what else, I don't remember

Irish, a year ago I exhibited a recipe with sour cream mayonnaise, maybe this option will suit you? It turns out quite a decent replacement.

"Olivier" salad without potatoes on sour cream mayonnaise with mashed boiled yolks (Rada-dms)

Tell me, where can I attach lettuce leaves? We don't have time to eat it at the dacha ... Maybe you can make a filling for a pie like from beet leaves or something else?

Do you like lightly salted cucumbers?
If so, try making a salad according to the recipe for salted cucumbers, that is, prepare a pickle and pour boiling over the salad. As it cools down, it becomes edible and very tasty.
An overripe salad with large, dense leaves and a fleshy stem is best suited for this.
Good luck!

[Pickled green salad leaves]

where can lettuce leaves be attached?

Pickled green salad leaves

For a long time, all unsweetened melons ... - in the dryer. Always delicious.

+1
And me and astringent persimmon.
Last year, by chance, in winter it was soooo delicious!
This year I will specially make persimmons. Thin slices and dry.
Melon can be sliced.

or in jam, or in a bucket

Also translate sugar?

+1

Plus !!!

Melon pastila not even sweet too credible !!!

Tell me, where can I attach lettuce leaves?

Grind and freeze. And in winter, wherever you go - in soups, and in sauces, and in pies.

[Larochka]

Larochka, instead of frozen spinach, you can probably add ?!

I never frozen the salad, apparently in vain !!!

Marina salad Romano. Chop coarsely, salt, sugar, pepper, lemon juice, vegetable oil - let sit for 10-15 minutes.



I put the salad in pieces, and bring it to readiness, literally in 2-3 minutes, until the color changes a little.





In the same way, I cook lettuce leaves on the grill, in a pan, in a double boiler - always an excellent result.

[dopleta]

dopleta, Larisa, thank you! The easiest option for me! I'll try to freeze!
Admin, Tanya, thanks! It is also an option! Only I have lettuce, the leaves are very soft initially, they will not keep their shape.

So, any salad is tender and will not keep its shape.
You don't need to keep it on the fire for a long time (steamed, frying pan), just so that it crumbles a little, but remains half-baked, crunchy - the side dish will be delicious it will turn out I often cook like that

I want to make sea buckthorn with honey for long storage. I ate at a party, I liked it very much, but unfortunately I didn't take the recipe. Can we have it on the forum?

[Tatyana]

Tatyana, I realized, it's just that in the photo you have it so intact
I'll try to steam it in MV.

This is somehow doubtful:

Nope, no doubt! There is sugar in the melon, but it is not enough.And when the water leaves, the concentration of sugar will increase and it will be sweet. But I tried to cook jam from an unsuccessful melon in my youth, after reading useful tips in a magazine. I didn't expect such rubbish! But here I am spoiled with southern melons, and whoever has not eaten a good melon may enjoy the jam. Literally boil a bowl of jam and taste it. If you like, then put the whole melon on the jam.

Tell me, where can I attach lettuce leaves? We do not have time to eat it at the dacha ... Maybe you can make a filling for a pie like from beet leaves or something else?

Julia, I threw the salad in the puree soup along with the herbs. It worked very well.

she is spoiled with southern melons, and whoever has not eaten a good melon may enjoy the jam

Gold words! I just throw away the tasteless melon, I don't want to transfer sugar, time, or cans to it.
But the tasteless watermelon can either be salted, or canned solo or together with tomatoes, a soulful thing!

But the tasteless watermelon can either be salted, or canned solo or together with tomatoes, a soulful thing!

I also think that this is the best way to use it! The easiest way is to salt it.

No, I like salted watermelons !! If I come across unsweetened, then I do not worry at all, I cut it into triangles and fill it with brine!

Both salted and pickled watermelons are so delicious !! Who hasn’t tried it yet, I highly recommend it!

Who hasn’t tried it yet, I highly recommend it!

I have never tried

cut with triangles and fill with brine!

Is it possible in more detail? Teased .....

[OlgaGera]

OlgaGera, immediately roll the watermelon into the jar, it's sooo delicious !!! I gave a recipe somewhere here on the forum ...

immediately

Difficult ..... need a watermelon

gave a prescription

I went to dig ...

I went to dig ...

To help Contents of the section "Fruit and berry preparations" # 6

[Tatyana]

Tatyana, Admin, Thank you! And then I'm in search already went to borscht, and to hodgepodge))))) Interestingly

Is it possible in more detail? Teased .....

Olya, salt is the easiest thing! Almost like cucumbers, even simpler.

Cut the watermelon in half across, divide each half into 6-8 parts, and cut into triangles 1.5-2 cm thick. The green peel can be thinly removed from the triangles themselves, or from a large slice - as it is more convenient.
Put herbs and spices on the bottom in an enamel pan as for pickling cucumbers: horseradish leaves, currants, bay leaves, black peppercorns, chopped garlic. Lay the triangles compactly. Boil the brine - for 1 liter of water - 2 tbsp. tablespoons of coarse salt. Cool and pour over watermelon slices. Above are mustard peas, an inverted plate, and a load. At room temperature, 2-3 days before fermentation. As it begins to brighten, you can put it in jars and put it in the refrigerator, fill it with the same brine and close it with ordinary plastic lids. I sprinkle a spoonful of dry mustard on top to prevent mold from forming. They stand in the fridge perfectly. As a rule, not for long !!

this is the simplest!

The gap needs to be filled. Urgently!

The gap needs to be filled. Urgently!

The right decision!!

And I just couldn't understand the taste of salted watermelon. And my mother salted in barrels, later in cans. And many friends and acquaintances did it, that's not mine at all. Although I love canned vegetables, and even very much.

[Svetlana]

Svetlana, and so for this you need to try to understand - since so many people in your environment liked salted watermelons, then this is no accident !!
I know many people who do not like salted mushrooms, all this is individual, of course!

[Yulia]

Yulia, so I tried both at home and with others, not mine.

[Svetlana]

Svetlana, I understood this, that's why I recommend trying it to those who have not tried it !!

[Vesta]

Vesta, I did not understand the taste of salted / soaked watermelons until I was 50. I also tried different things everywhere, well, it was not tasty, not mine.And then something happened in the body and I wanted them! Now I can preserve and enjoy myself.

I made these vegetables and added pieces of melon. It turned out delicious, but you can't understand that this is a melon. Chinese vegetables

Girls, I can't find a recipe, somewhere flashed in the topics or something ...
How to cook jelly / we are waiting from frozen berries / fruits in the microwave, I was still glad that it is not necessary to roll it into jars, but you can cook a little at any time

[Trishka]

Trishka, Ksyusha, this

Plum jam "For one meal" (Natalishka)

[Anatolyevna]

Anatolyevna, Tonya thank you, it is!

[Ksyu]

Ksyu, catch more for the collection:

Fruit (vegetable) puree or jam in the microwave

Girls, maybe someone has seen a recipe for canned cucumbers on the forum, so that they are not salty like barrels, and not richly pickled? How about lightly salted with a slight sourness? Once they were treated to such, I did not take the recipe. And it seems to me that earlier, in the 80s, I often ate just such, delicate taste)). Or is it just that in childhood, everything seems to be tastier?
Now I have put the ak barrels to salt, and marinated the "Bulgarian" ones. But I also want very slightly salted, slightly pickled)

Good day to all!
About fifteen years ago I made tomatoes in slices in a jar in my juice. What I remember: an umbrella of dill, salt, granulated sugar, slices of fleshy tomatoes are placed on the bottom of the can. The jars are placed in the oven. After a while, the tomatoes sag. They are shifted until the jar is completely filled. Svrhu fill in or not I do not remember. It seems like they put a teaspoon of sunflower oil, but not exactly. They don't seem to put onions.

[Fotina]

Fotina, Svetlana, I every year such I close.

My eaters adore them ...

Poppy with a roll. Today in Montenegro we bought such a bun. My life won't be the same

M.B., Does anyone have a recipe for a similar bun?

I will also be grateful for the recipe. In Israel, about the same rolls with poppy seeds are sold. I know the secret of not falling out filling. Poppy seeds are glued together with date paste. But about the dough is interesting.

Poppy seeds are glued together with date paste.

Irina, do you know the proportions?

[Ikra]

Ikra, and tell us the secret of non-dripping filling?

So Ira wrote, here:

I know the secret of not falling out filling. Poppy seeds are glued together with date paste.

[Fotina]

Fotina, Svetlana, try these, namely lightly salted "Children's" pickled cucumbers.

This is a variant of crunchy cucumbers, where the main preservative, vinegar, which is used for preservation, is replaced with citric acid in a small amount.
I use this recipe every year, and not only children, but also adults eat cucumbers with pleasure.
Marinade (for one 3-liter jar or for three liter jars):

2 tbsp. l. salt (no slide);
5 tbsp. l. Sahara;
1.5 tsp. citric acid (no slide).

We put at the bottom of the can: 2 umbrellas of dill, 1 sheet of horseradish, 2 cloves of garlic,
5-6 black peppercorns, 2 currant leaves, 1 bay leaf.

We fill the jar with cucumbers tightly. For the first time, pour boiling water over the cucumbers and leave to stand for 10 minutes. and ... we drain the water.
Fill the cucumbers a second time with boiling water, leave to stand for 10-15 minutes, pour the water into a saucepan and cook the marinade. Bring the marinade to a boil, pour over the cucumbers.

Or you can put the already filled cans to be sterilized in a saucepan, putting a cloth on the bottom.

1L. jar for 10 minutes.
3l. jar for 15-20 minutes.
Who can find it easier!
Roll up the cans and wrap them until they cool completely.
Cucumber jars keep well at room temperature and stand safely until the new season.

Poppy is glued with date paste

And the proportions, for reliability, otherwise we will suddenly glue it together so that it will not bite off

suddenly glue it together so that it will not bite off

Luda! You're almost right !!!! Because the proportions there are such that "stick together", and literally. We could not understand (sorry for the details) why, with the abundance of fruits and vegetables that we had on a buffet in Israel, another "piece of furniture" in a figurative sense suddenly disappeared ...It turned out to be poppy, which has the ability to fight diarrhea. And if she's not there, then just lock everything nafig! Just tightly
Therefore, a poppy roll with so much poppy has a downside. But the truth is, it's devilishly delicious. Don't come off. We ravaged the shop with these pastries
I went to look for a recipe for a poppy seed roll of an Israeli chef, which I used to bake 7 years ago, after 1 arrival from Israel. His poppy is just right, but I didn't like the dough then.



Found it !!!!
If you want to admire the original, look for the "Chef Laban" tag that advertises Israeli dairy products.
Here is the prescription:

Products
For the test:

"Cream-fresh" from the "Chef Lavan" series - 3 jars
butter "Hemat Tnuva" - 400 g
flour - 1 kg
baking powder ("avkat afiya") - 1 sachet
sugar - 5 tablespoons
cinnamon - ½ teaspoon

For filling:

butter "Hemat Tnuva" - 100 g
ground poppy seeds - 400 g
date paste - 400 g
raisins - 100 g
walnuts - 50 g
cinnamon - a pinch
sugar - 1 glass
water - 2 glasses

For lubrication:

egg
Cooking method

Place all dough ingredients in a bowl and knead until smooth and smooth. Let the dough "rest" for 3-4 hours at room temperature.
Pour water into a large saucepan, add sugar and cook until a thin syrup is formed. While stirring constantly, add the coarsely chopped walnuts and the rest of the filling ingredients. When the mixture thickens, turn off the heat and cool.
Roll out the dough into a large rectangle and cut into 35 x 17 cm rectangles.
Place the filling along the edge of the rectangle and roll up with a sausage. Tuck the edges down and place on a baking sheet lined with baking paper. Also fill and collapse other rectangles.
Grease the sausages with a beaten egg. Bake in an oven preheated to 160 degrees for 40 minutes.
Remove from oven and cool.
Tip: can be served with Shamenet Tnuva sour cream mixed with applesauce.
Cream-fresh - this is replaced by our sour cream, which is fatter, from 20% (here we mean 3 jars - like our small ones). It turns out a lot - I remember that I had either 4 or 5 rolls. But you can see for yourself that there are many products. The dough is rather shortbread, not the same as in the picture and not the same as we ate ourselves. Therefore, you will have to look for it. And the filling from this recipe is very similar to the truth.

Girls, does anyone have a proven recipe for canned peas.

[Green peas, canned in an autoclave or any pressure cooker]

Green peas, canned in an autoclave or any pressure cooker