prona
Irishk @, Thank you! I put it in the bookmarks, but it’s embarrassing that everything is in glasses and spoons. Do you have a gram count?




Over the past couple of years, I have completely lost the habit of working without weights.
Irishk @
]prona, No, no, I do everything according to the recipe with glasses and spoons, everything turns out well, although I can no longer do without weights. Try it and everything will work out. The cake is incomparable, only I make it with custard, I coat it straight with hot cream, it quickly soaks and melts in my mouth
V-tina
Natasha,
Honey paradise cake (V-tina)

I am looking for a recipe on our forum
it is with the usual sour cream
on page 2 it is with custard sour cream
Money

Honey cake "Special" (natapit)

I am looking for a recipe on our forum
This one is also very good ... the very tenderness and bright honey taste ..
Kokoschka
Girls LOOKING FOR IT, IT WAS GIVEN TO OUR FORUM IN THE TOPIC, can anyone remember the recipe for homemade baking powder but not (flour, soda, lemon) more advanced ..
Irishk @
Kokoschka, I found this through a search engine
Homemade baking powder (baking powder) (TATbRHA)

I am looking for a recipe on our forum
Is that okay?
Elena
prona, here's such a honey cake
I am looking for a recipe on our forumLean honey cake
(ang-kay)
Kokoschka
Irishk @, Ira is not him, that is more difficult. And recently only it was written ...
Leka_s
Natasha, prona,
I am looking for a recipe on our forumCake "Kutuzov-2" (high-speed)
(Leka_s)
Irishk @
Quote: Kokoschka

Irishk @, Ira is not him, that is more difficult. And recently only it was written ...
Lil, so there is a footnote in the subject https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=57.0 about complex recipes, maybe you will find what you need there
Milena Krymova
Girls, help out. I am looking for a recipe for a delicious LECHO, with carrots, I adored Bulgarian sweet lecho as a child ..... And, preferably rolling without vinegar essence, I have an allergy to vinegar.
You try a spoon, and then you scratch yourself for a week!
Ikra
Lecho for those who have no time

I do this, however, I did not close it, but we eat right away. Well, or I close it under a screw lid and stand in the refrigerator for a while - a month, maybe a little more. To my taste - the very same lecho with carrots, which was then.
Milena Krymova
Ikra, thanks, tomorrow I'll cook for a try!
Ikra
Milena Krymova, try it, but I'll tell you right away that it ripens to taste the next day, when it stands and is saturated.
Crochet
I couldn't figure out which topic to ask a question ...

Came here ...

Dear ones, who will tell me whether honey mushrooms must be cooked before frying?

Or can you rinse it well and fry it right away?

I looked through the Internet, opinions differ oh how ...

And who to believe ...
Admin
Quote: Krosh
who will tell you, honey mushrooms must be cooked before frying

If you are sure of the "cleanliness" of honey agarics, you can immediately wash them in the pan, before the liquid evaporates. And then add vegetable oil and onions and fry.

If in doubt, scald them before frying. It is enough to boil for a few minutes until they begin to settle to the bottom.

Drain the water, cannot be used.
Crochet
Quote: Admin
wash in the pan, until the liquid evaporates

This is exactly what I always do, but today something jumped, it became interesting, but how it should be ...

Tanechka, Thank you so much !!!
dopleta
Quote: Admin
before liquid evaporation
When frying mushrooms, I always do not evaporate the secreted juice, but drain and freeze, and then use it in soups, sauces and other dishes. Of course, we are talking about completely safe mushrooms.
Admin

Larissa, I also loved freezing mushroom broth, then it turns out excellent soups
But now I'm afraid to do it, I don't trust mushrooms completely
alfa20
Girls, please advise! I bought Savoy cabbage for the first time in my life, I thought about cutting a salad - like from white cabbage or Peking cabbage. And I started looking for recipes, and basically they make something like stuffed cabbage from it. In general, they are somehow stewed and baked.Is she not quite fresh?
Cirre
Victoria, from it and a salad can be cut. The soup can be cooked more
gala10
Victoria, here's another savoy cabbage recipe:
I am looking for a recipe on our forumCabbage for the president
(Ikra)
k @ wka
From savoy cabbage they prepare everything the same as from simple white cabbage. She just has a softer leaf. So go ahead and with the song
Svetlenki
Quote: k @ wka
She just has a softer leaf.

And I chewed it raw - it seemed to me very chewy and not so juicy or something ... The British only boil it and stew it ... Probably for this reason - it is dryish raw
Admin
Cut the cabbage into large portions, salt, sugar, pepper, lemon juice, vegetable oil - let sit for 10-15 minutes.
And put in a double boiler (or on the grill) in pieces, and bring it to readiness, in just 2-3 minutes, until the color changes a little.
Here is how I steamed salad I cook in a double boiler, I was convinced that healthy can be tasty)) # 77

Excellent result

I am looking for a recipe on our forumMarinated Romano salad, fried
(Admin)
I am looking for a recipe on our forumCabbage salad, baked on the electric grill Steba FG 95
(Admin)

alfa20
gala10, k @ wka, Svetlenki, Admin, THANKS very much for the advice, I will cook! I was just at a loss, I wanted a salad in a quick way, but the recipes were all laborious (but I don't have the strength, I got sick). A native HP will not leave you in trouble!
Mandraik Ludmila
Girls, I have a little more than 1kg of minced mutton, my husband was going to make kufté cutlets, but he has no time, the minced meat will be gone. I don't want cutlets, there is nowhere to put dumplings - the freezer can only be closed with a foot ... I baked the chebureki yesterday ... I want something quick, but original to use the minced meat. Maybe some kind of soup or a second one with vegetables, there would be no ground lamb, would have made khazani, or maybe minced meat can be used in khazan? Any ideas?
Rarerka
Lula kebabs baked
Svetta
Mandraik Ludmila, stuff the buckles and casseroles, delicious!
Svetlenki
Mandraik Ludmila
Rarerka, Lyudochka, not lyulya these are the same cutlets in a different manner. If you have pasties, cutlets will not go with your husband, and I'm still that eater
Svetlenki, yeah, a very interesting option, there is no bulgur, but it will be good with rice
Olekma
Buttercup, make khanum with him, if you add pumpkin and carrots, then in general you won't be dragged by the ears.
Mandraik Ludmila
Quote: Olekma
do khanum with him
Until today, I did not know such a dish, but it turns out - finally can’t do it!
Svetlenki
Quote: Mandraik Lyudmila
Until today, I did not know such a dish, but it turns out - finally can’t do it!

And I didn't know ... What about the recipe? Go look for HP?
Mandraik Ludmila
Olekma
Quote: Mandraik Lyudmila

Until today, I did not know such a dish, but it turns out - finally can’t do it!
And thank you! I have a piece of pork in my fridge since yesterday, I wanted to add it to cutlets, but now I don't. Khanum will be tomorrow.
and I have
I make according to the recipe for manti from Lena Tim, when it is lazy to sculpt separately each then in a bunch of everything in a steamed roll.
I am looking for a recipe on our forumManty (master class)
(Elena Tim)
Mandraik Ludmila
Girls, now I am like that “monkey” who is “smart and beautiful”, “why should I be torn now”, I like pilaf and khanum, do two at once ?! a lot of minced meat, enough for everything
Olekma
Quote: Mandraik Lyudmila

Girls, now I am like that "monkey" who is "smart and beautiful", "I need to be torn now", I like pilaf and khanum, do two at once, a lot of minced meat, enough for everything ?!
Luda you khanum do not big, put more potatoes, pumpkin, carrots, and less minced meat. He will endure any "bullying" and will be delicious!
Mandraik Ludmila
Olekma I will make two rolls of normal size, I already called my mother, said that I wouldn’t cook at the dacha, I’ll give her half, we won’t eat the drain And pilaf
toffee
Need some advice. I make pumpkin juice for the winter. I add citric acid as a preservative. But I like mashed pumpkin more. There is an idea to bake the pumpkin in the oven, break through with a blender + sugar. But then I don’t know. Do I need to sterilize additionally? Should I lay down the lemon?
Longina
Irina, I baked the pumpkin, and then wiped it in small containers in the freezer. The only trouble is that there is not enough space in the freezer.
gala10
Irina, and sous-vid you don't? I have a recipe for such a pumpkin preparation:
I am looking for a recipe on our forumSous-vide pumpkin harvesting
(gala10)
toffee
Longina, Lena, I also froze at first. But there really is no place in the freezer, and for some reason it becomes watery after defrosting. It's okay for baking, but if you just eat it, then bee.
gala10, Galin, I have no sous-vid. As well as a multicooker and others like them. But I understood the technology. Bake-roll-freeze.
No, girls, I'm like baby food. Opened the jar and eat.
Irgata
Quote: iris. ka
But I like mashed pumpkin more
Try - this is my favorite = Cut the pumpkin into small pieces, put it in a saucepan, pour water - a little so that the pumpkin starts to give off juice and does not boil to the bottom of the pan, cook, the pumpkin quickly becomes soft, punch with a blender, add sugar to taste and juice lemon is also to taste - boil for about 5 minutes - roll it up in jars or eat it like that - very tasty. Hold jars of rolled up puree under a fur coat for 5-6 hours.

A lot of pumpkins? Here, make jam from pumpkin and carrots - very tasty. Or from one pumpkin - well, with citrus fruits, of course. Carrot-citrus jam. Thick and stringy.
notka_notka
Girls, tell me where you can use smoked paprika? I bought a suvid for the brisket according to the Machine recipe, but the jar is so large that it will not be used up for a very long time. But all spices have an expiration date. Can someone tell me the recipes?
dopleta
notka_notka, do you dry basturma? It's good there!
notka_notka
Larissa, nope, I have never made dry-cured products. I don’t have a good dryer (toy current Smile).
Fotina
It seems to me wherever ordinary paprika is used. The scent will be hazy. Any meat, potatoes.
Mandraik Ludmila
Natalia, yes it is delicious to add it to soups, the chicken bakes well with it, any meat with it will be very good and vegetables, will acquire a pleasant aroma
Vesta
Especially I like to add to pea soup.

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