My favorite recipes (Tumanchik)

[BREAD:]

BREAD:

Rye crackers with bran and lean coffee (Rommelsbacher BG 1650 oven) (ang-kay)

bake a double portion. delicious. coarse salt a little more than 1/2 tsp. per serving. add ground coriander or cumin

Wheat-rye bread with sourdough "Dessert" (Linadoc)

cooked in dough. but a little more water. added more dried fruits. did not enter into the dough, but sprinkled a rectangle during rolling and rolled it.

Multigrain custard focaccia (Linadoc)

on a pizza machine 1/2 of the norm. all according to the recipe!

Wheat-rye ciabatta (Sergey Kornilov)

Brewed apple bread in the oven (master class) (Omela)

for unfermented malt

Mustard and milk bread in a bread maker (Yana)

mustard powder or remove, or only half. add a spoonful of milk powder and replace a spoonful of flour with corn flour. baked hala into three bundles. delicious. sprinkled with flax and sesame seeds. you can add sesame seeds to the dough. GIVE A GOOD DISTANCE. It is better to bake from a cold oven. Do not reduce salt - a teaspoon without a slide of coarse salt - tasty salty.

Soft toast bread with oatmeal and whole grain flour (Sonadora)

do not subtract, do not add - SUPER!

Moulinex 600230 Wheat-rye bread (Crochet)

replaced the water with tomato pickle. Made cranberry juice. Last year's berry. It took a long time. I decided to clean the refrigerator. I squeezed the berry through a sieve. I dried the cake in a dryer - there were no other options for disposal. Then put it in a blender. What was ground, what was not ... She added this charm to the bread. What was the taste and aroma!

Wheat bread on ripe dough (self-leavening) (Viki)

Bread with lavender and buckwheat honey (ang-kay)

my Lavender! the most delicious! all the old dough! you can replace 40 grams of a / c with any rye, 20 gr. replace wheat c / z with buckwheat. no more or the crust will be soft. correct the bun.

Peter Reinhart's basic starter (Scarecrow)

Bread "Agrotourism" (ang-kay)

Ciabatta Peter Reinhart (on the big) in the oven (Scarecrow)

Khlebushek Borodinsky "Love from the first crumb" (multicooker Redmond RMS-02) (mamusi)

if necessary very quickly

Grain breads:

Bread with oatmeal, bran, sesame and seeds (Linadoc)

for GF, 1/2 serving per focaccia is enough. It is better to pour coarse salt on top.
for a bread machine: flour 1 s. 300 + 40 + 40 = 380 gr. flour rye. 80 gr. plus on top at the end of the batch 1 tbsp. l. oils
instead of sugar 25 gr. honey

Bread "Ten Grains" (ang-kay)

[Yeast loaves and baguettes:]

Yeast loaves and baguettes:

how to get a crust in my oven:
The hardest part is the oven. Since the oven is gas. Dancing with a tambourine for the crust. I warm up my infection for at least an hour at the very maximum. Top with an aluminum baking sheet with coarse salt. Below, at the very bottom, there is a large splitter pan. There is another aluminum baking sheet in the middle. After an hour (or even more) I spray the baguettes. I put a baguette holder in the middle. Instantly and simultaneously I spray on the walls of the oven and pour ice water onto the tray. I close for exactly 9 minutes. Checking to see if the fire is flooded. Then I open it again, turn over the baguette holder, splash and splash water. And I bake it until ready for about another 9 minutes. Then for a little less than a minute I turn the baguettes themselves "on my stomach". I don't reduce the temperature - everything is at the maximum.

Soft toast bread with oatmeal and whole grain flour (Sonadora)

Hala by Ciril Hitz (Sonadora)

Panko crackers at home (ang-kay)

Loaf Custard (Sonadora)

do not subtract - do not subtract. class!

Royal Baguette 2013 Ridha Khadher (Natali06)

I don't break the proportions. I cool the water in the freezer. I replace the table spoon with panifarin. Since the flour is weak. Reduced technology to a minimum. Virtually no mixing.I mix all the dry ingredients and fill it with ice water. I literally mix for a minute. First with a spoon, then with your hand into the bun. And under the hat in the refrigerator. A day later I crush my hand into a bun and another day in the refrigerator. The dough is awesome - not a drop sticks. Immediately take out, divide, round. I let go a little and shape. I distribute and bake. Sometimes I sprinkle a baguette on top with some salt (I have a large sea salt), smearing it with protein. But more often classically.

Sliced ​​loaf "the same Soviet" (Serenity)

Manya Sanador taught me exactly to cold thick dough. And Angela - to the old test. Which is basically the same thing. That is, everything is as in your recipe, but put the dough in the refrigerator twenty minutes after cooking at least overnight. And for a maximum of 1-2 days. The dough recipe is great! Yeast (I take 1 gram of dry) at least! She will just magically lift the bread. I do not heat the dough. I just take room water (from the filter tap). When kneading, it warms itself up. I take it out of the refrigerator and after 10 minutes I already knead the dough.
Then this dough is best broken (cut with scissors) into small pieces into liquid.
And on top of the butter, when kneading the dough, add literally a spoon without a hill of flour. After kneading, let the dough rest for at least 30 minutes. And the time for proving the workpiece should be slightly reduced.
Personal thanks for the jelly. I have always wanted to, but I have never been honored! And the oven began to junk, so they bake tight without lubrication!

Cold dough loaf (Sonadora)

the rate of yeast in the dough and dough, summarize and divide by three. take only a third. all yeast in a dough, which is stored for a week in the refrigerator.

Wheat milk loaf (ang-kay)

a lot of liquid or add panifarin

The taste of the old loaf (bread maker) (batono)

300 ml. liquid = 282 gr.

Panini del Fornaio. Square bread "From the baker" (Tata)

Ciabatta by Peter Reinhart (on pulish) (Scarecrow)

Baguette Tourbillon (Trinitron)

oven NOT like baguettes!

Flatbread "Italian Ciabatta" (Trinitron)

all exactly according to the recipe. be sure to sprinkle with water as Vladimir advises - a crust for me!

[KULICHI:]

shape 154 * 112 is very large. do not wrap foil molds with paper greased with non-stick grease - the foil deteriorates during baking. shape 90 * 90 is ideal for consecration.
sweet cake goes for 2 large cakes.
oven 180 on my oven. the temperature of the finished cake is 94-95, not higher. then he himself will come.
KULICHI:

Cake for a sweet tooth (izumka)

Baked 1/3 of the norm, but the flour is great. entered a little bit and was guided by the description of the dough - like thick pancakes. even added butter - 50 grams. and added a little less sugar. One big 154 * 112 and three small 90 * 90 came out. taste is beyond praise!

Kulich with Myasoedovskaya in the oven (master class) (Zest)

Butter cake (Elena Bo)

Paposhnik (ang-kay)

"Cold" night dough cake from Maggie Gleser (Sonadora)

I baked it too, though I haven't tried it yet. On the contrary, my dough grew perfectly. Sugar took 90 grams. I did not add flour over the norm - exactly according to the recipe. But she kneaded for a long time. Up to a clean bucket. For what then was the dough .. WAH, WAH !!!!! In the kitchen I have Tashkent. More than 30 degrees for sure - baked according to four recipes. Therefore, the dough just took off! Time was halved. Everything is fine. My form turned out to be large 154 * 112. And she put the dough completely into it. And after the proofing she shouted "Help", but quickly wrapped it in paper. Well, the non-stick grease, as always, pleases! Therefore, I got one big cake by almost a kg. Fudge from Tortyzhka - I love it + the remains of aisin from the freezer!

Glazes:

on sugar and gelatin without eggs

Tea arbor # 4511

Need for invention is cunning # 3944

[Unsweetened yeast tarts:]

Unsweetened yeast tarts:

Italian Grape Bread (Focaccia with Grapes, Olive Oil and Pepper) (Rada-dms)

necessarily a lot of grapes. take raisins at the rate. the oven is thin. my largest glass mold fits.

Pogacice - Serbian bread with cheese (Omela)

cheese 170 gr., butter 60 gr .. divide into 10 parts by 65 gr + the remainder into 11 parts in the center with cheese inside. Medium rectangular glass form from the set.

[Yeast pies]

Yeast pies:

Fried pies with green onions and eggs (Podmosvichka)

add flour until soft bun. onion is enough gram 250-300

Cabbage pies (Scarecrow)

Pies "ammchiki" (Stеrn)

a lot of yeast, but if you need to quickly, then you can't imagine better!

[Pampushki:]

Pampushki:

Pampushki with garlic (for borsch) (Twist)

Delicious donuts. I made the dough in the evening (I added a piece of old dough), stood for 20 minutes on the table and sent it to the refrigerator. In the morning, she immediately molded the cold. She let me come and baked. Delicious dough.
fill. The recipe is like everyone else's - most of the fragrant sunflower oil with the smell of seeds, dried herbs are a must, salt and a lot of crushed garlic, quite a bit of water, chop a little chili pepper. On donuts, before sending for baking, cut crosswise with a blade. Smear hot freshly baked donuts very abundantly (fill) with filling. Let stand on the table for 20-25 minutes. And then for another 5-10 minutes in a preheated oven at 180-200 degrees, bake the crust. Pampushki will not only be fragrant, but the crust will be oily and crispy.

Garlic donuts (echeva)

[Sweet yeast pies:]

Sweet yeast pies:

"Striped" Brioches with cream (Brioches rangees de ligne a la creme) (Sonadora)

add yeast to the dough. more cream. give a good distance. very convenient molding.

Roll with poppy seed filling (Carina1991)

beat the filling with the foot of a blender. Divided into two rolls for her baking sheet.

Bee sting cream pie (Stеrn)

instead of pudding, take 60 gr. cornstarch and sugar to taste. add cognac or rum to the cream.
baked in the largest form. pouring for two pies. so halve or freeze. rises for a very long time. baked from a cold oven.

"Mankin" kranz with pseudo-uricula (Elena Tim)

Lemon Frantz (cold dough) (Sonadora)

Kranz with boiled condensed milk and walnuts (cold dough) (Sonadora)

Curd french (Sonadora)

put the dough in the refrigerator overnight. the filling took half the norm to the bottom layer. on the top with nuts, lemon and raisins. SUPER!

Pie "Nevsky" (TATbRHA)

long proofing

Saika "Moskovskaya" (adapted for a bread machine) (Trishka)

I decided that rinsing in oil would ruin us and we would burst. Therefore, she simply blinded the rolls, greased them with protein and baked them. Delicious! Sweet, tender ... with sour cream. Yeast put 1 tsp. (for half a portion) Saf-instant and proofed after molding. Handsome men!

Added Thursday, May 26, 2016 8:29 PM

Bun "Bernadette" with poppy seeds without kneading (ang-kay)

goes well with boiled condensed milk. Cut condensed milk pieces with a spoon, forming a ball. roll in flour. Divide the roll of dough into 10 parts for my huge frying pan with a hole - then it is convenient to take small buns. put a ball of condensed milk in each part, pinch and roll a little. put seam side down in the pan.

"Mankin" kranz with pseudo-uricula (Elena Tim)

Lemon Frantz (cold dough) (Sonadora)

[Yeast buns:]

Yeast buns:

Mustard honey cakes (Omela)

Pumpkin-curd buns (Stеrn)

made with pumpkin-raisin-marmalade filling with cinnamon and sugar. class!

Cabbage crumpets (Omela)

better to bake with garlic and cheese. not sweet

Pumpkin buns with apple and raisins in a creamy filling (Omela)

cream replaced milk + butter 2/1. give the buns a good distance!

Butter roll with lavender (ang-kay)

"Bays" from Daria Yakovlevna Tsvek (notglass)

Baba "Lvovskaya" (notglass)

Brioche with custard (Babushka)

[DOUGH:]

DOUGH:

Lean biscuit dough (vernisag)

vegetable oil 55 gr., Boiling water 72 gr. Add a spoonful of sugar. if baked right away, then 30 minutes is better on the table

Pizza dough "Ideal" (Mila007)

dough for pies, yeast-free
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300 # 18872

[Flatbreads, tortillas, pizza and pita bread]

Flatbreads, tortillas, pizza and pita bread

Diet curd cakes (Gala)

Choux Pie with Cheese and Bacon (galchonok)

oven in a pizza maker with a lid ajar

Cheese cake (multicooker Brand 37501) (Rick)

added baking powder

Five-minute pizza in a frying pan (light)

added a spatula of homemade baking powder. the dough is tiny

Filled Cheese Tortilla (* Karina *)

Corn-wheat tortilla (Agusha)

I saw a comment about dryness - it's because of cornmeal. To make it tender and pleasant in the structure of the dough, it must be brewed.
the properties of corn flour are fully preserved, but it already gives the dough aroma and taste and color.
Therefore, I poured a portion of flour 200 grams not with water, but with boiling water. Moreover, the dough took about 100-150 ml more water. I did this operation in the evening. She covered the dough and put away overnight. In the morning I kneaded the dough according to the recipe. I added very little water in consistency, but it still took more flour. Knead with a combine. I didn't smear my hands. Then she tore up the package. sprinkled with flour and dumped the dough there. Sprinkled on top too. I folded the bag and put it in another bag. I gave the dough a few hours to rest. It became amazingly silky and delicate. It rolled out easily. It didn't stick together. I immediately fried half and kept it in a towel. And the rest of the dough is in the refrigerator. They ate with honey, with applesauce, and of course fried with chicken, cabbage salad and cheese. Delicious!

Indian paratha cakes in the grill Jardeko (Tanyulya)

oil half the norm. better to grease the table later

[Sweet yeast-free pies:]

Sweet yeast-free pies:

Keypops
Form for making balls from meat

Curd cake (well, very quick) (alenka_volga)

sprinkle on top with grated apples (2 pcs), mixed with cinnamon and brown sugar. 100 g replace curd with thick fat sour cream. VERY DELICIOUS. the dry part is divided in half on the scales !!!

Coconut cake "Amazing tenderness" (Giraffe)

plus under the coconut filling put curd from curd fender!

Chocolate Pie at Cuckoo 1051 (vernisag)

beloved man

Carrot cake "For the Tumanchik" (Elven)

Dessert "Pavlova" in the multichef Bork U800 (kil)

Pie "Kolobok" for jam (Panasonic SR-TMH 18) (Luysia)

I've tried several times already, but somehow it didn't work. And now I began to understand the dough a little. This dough should look like biscuit. This time I disposed of plum jam-jam-juice. It's liquid. Therefore, I took only 0.5 liters. Flour and eggs at the rate. Soda 1.5 tablespoons. But the dough turned out to be watery. Added 3 more tbsp. cocoa and 3 tbsp. starch. Cinnamon and nutmeg. Baked in the cartoon for a long time. Baking mode on one side and the same on the other. But it turned out just a miracle. Chocolate plum, fragrant and delicate biscuit. Fine! Now jam-jam-juice may not be enough. Divided into two cakes and smeared with cream. SUPER!!!! Thank you very much!

[Yeast-free berry and apple pies:]

Yeast-free berry and apple pies:

Pie with black currant "Lazy" (multicooker-pressure cooker Brand 6051) (Twist)

Apple pie in a multicooker Brand 6050 (Elven)

Tall, soft with a fragrant crispy crust. all as I love. and most importantly, it prepares very quickly. Thank you so much for the recipe!
baked in the oven in a silicone mold with a hole smeared with non-stick grease. there was no kefir. spilled sour cream with water. did not heat oil. in the evening lay on the table and was very soft. c-1 eggs are quite large. flour 1.5 cups of flour tamped tightly

[Donuts, brushwood, whitewash, pasties:]

Donuts, brushwood, whitewash, pasties:

Baked peas from dough "Backerbse" (NataliARH)

Semolina churros for babies in the Princess churrosmaker (Jenealis)

it is wonderful to fry in a ponch maker

Cheese balls in cake popsnits from Princess (Tanyulya)

I replaced a spoonful of flour with corn, but kefir (there was not so much sour cream), the dough requested almost a double rate.

Chebureks "Crimean" (Freken Bock)

Beat the yolk with a fork. add two tablespoons of plain water. then, to the specified rate of liquid in the recipe, pour in mineral water of strong carbonation. pour in a little so that the yolk does not boil. but even if there are cereals, it doesn't matter. mix well. add 3 cups of flour at once. knead the flakes with a spoon or fork. add a cork of alcohol. replace vegetable oil with very, very hot culinary pork (duck) fat. warm in the microwave. be careful not to burn yourself. pour over flour.if in order to collect the dough into a bun, the amount of fat is not enough, then add vegetable oil and soda water to roll the bun. Dough in a bag and keep on the table for 40 minutes to an hour. Roll out quickly. The dough dries up very much. I rolled it out with a typewriter and put the strips under the towel. Then she cut it out with a saucer and under a plate. Lubricate the circle around the edge with water. Minced meat on one side and cover with the other. Close up with your hands and then walk along the edge with a fork. Do not do a lot of blanks. Therefore, it is better to bake together. The oven is as usual. The dancing is worth it. The dough turns out to be incredibly tasty, not only hot, but also cold. Even cooled down tasted better.

Curd donuts (Crochet)

Donuts ready to be carried out and dipped in syrup. Then sprinkle with powder.

Semolina churros for babies in the Princess churrosmaker (Jenealis)

Cookies "Khvorost" (using a mold) (Luysia)

The stove turned out to be somewhere on the third piece. The trick is that as soon as the oil heats up well, you need to put the mold in it. Then take it out and let it cool for a couple of seconds. Then dip it into the dough, preventing it from flowing over the edges of the mold. Until the form burns a little bit. Then just into dough, into butter. And now the flowers fly off by themselves and open in boiling oil. It turns out very nicely and quickly.
At the end, when a little dough remained and the mold was no longer submerged, I poured the dough into one container without stirring.

[Cookies, juices:]

Cookies, juices:

Cookies "For tea". For a stamp (according to GOST, slightly adapted) (Shyrshunchik)

Shortcrust pastry pots with cottage cheese (recipe for catering establishments, 1968) (Scarecrow)

Morning cookies (barbariscka)

Oatmeal cookies with fiber from Ivan tea (Linadoc)

at the moment when I mixed it with cereals and butter, then unexpectedly for myself, I put this mass in a dry frying pan and fried it for just a couple of minutes. THE FRAGRANCE JUST KILLED ME WITH ITS FAIRY TALE !!!!! Then everything is according to the recipe. But the cookie came out just magical. Melting in your mouth with a caramel flavor.

Cake Decorating Cookies
Shortcrust pastry:
🔸120 g butter
🔸75 g icing sugar
🔸25 g almond flour (if not, replace with regular flour)
🔸Salt
🔸 Vanilla pod
🔸1 egg
🔸200 g flour
Combine almond flour, salt, vanilla seeds, powdered sugar and flour in a deep bowl. Add butter, cut into pieces. Rub it with your hands, or with a silicone scraper, all into crumb.
Add the egg. Knead a soft, elastic dough. You can add a little flour if necessary.
Wrap it in plastic wrap and refrigerate for 30 minutes.
After the expiration of time, roll out the dough into a layer 0.3-0.4 cm thick.
Cut the cookies of the shape you need. Put the baking sheet in the refrigerator for another 30 minutes.
Preheat the oven to 160C.
Bake cookies for 10-15 minutes until golden brown.
Transfer the finished cookies to the kitchen wire rack and allow to cool completely.

[Gingerbread]

Gingerbread

Gingerbread with burnt sugar (lappl1)

Mezeshkalach - Hungarian honey gingerbread (Vei)

basic principles and nuances

I took 100 rye and 550 wheat. small eggs S-1 took 5 pcs.
if there is no powdered sugar, then melt the sugar along with butter and honey. At the same time, it also does not dissolve entirely, but it seems to partially dissolve, and the rest is, as it were, soaked, and when mixed with the rest of the ingredients, it dissolves. Does not crunch on the teeth.
before baking, it is better to grease the surface with water
I would not recommend adding more than a quarter of rye flour, you can use 1 grade instead of wheat premium, but a large amount of rye flour will make the dough tight, crumble, and the finished gingerbread cookies will more resemble oatmeal cookies in structure and taste.
In general, it is in this recipe that I do not add rye flour, mezeshkolach is more reminiscent of honeycakes, it has a delicate and mild taste, rye flour is rough. But this is for my taste, maybe you just like it, only the total amount of flour is better to reduce the gram by 70-100 at least, because rye flour absorbs more moisture, better then, if necessary, knead during rolling.
it is better for the dough to stay in the cold for a week, the author also mentioned this.After the cold, the dough should warm up in a warm place and then only it can be kneaded.
The dough that has lain for a week is much more convenient, does not stick and is less deformed. When the dough has already lain down, cooled down and makes you want to add flour, then add it and do not be afraid to make the gingerbread tough. Once I slightly roll out the layer on the table, then turn it over and check the table with my hand for adhered tiny pieces of dough. Then I go through it again with a rolling pin and turn it over, and so on, until I roll it to the desired thickness. Usually it is about 4 mm, sometimes I roll 5 mm and even 6-7 mm for especially large gingerbread cookies (30cm), or when customers ask for thicker gingerbread cookies... As during baking, the gingerbread rises strongly, then 4 mm is sufficient. I don't like rolling out on parchment, since the dough is smeared and stretched more than rolled out, and therefore after baking there may be holes at the bottom, and bubbles on top of the gingerbread. Well, I dust with flour very little, I just wave a sieve with a spoonful of flour over the table, that is, I don't shake out anything that has fallen from it, that's enough.
Lay out at a distance from each other.
The gingerbread should remain soft from the oven. While still hot, I lay them face down on baking paper, although now I either do not turn them over, or directly on a huge wooden board, it may absorb heat and condensation. I put another cutting board on top so that all the gingerbread cookies evenly cover, and not partially, otherwise they may be deformed. Thus, it turns out that the dome on the gingerbread will slightly press down, and the top surface of the gingerbread will become even horizontally, keeping the roundness in the barrels.
I don't have any problems with filling on round gingerbread either; practice plays a role here. The more you cover the gingerbread, the easier it is to compensate for all the defects in baking with fill and pattern.
Gingerbread cookies that have dried up can be made soft by holding in a box with an apple cut into pieces (!)!
before painting the gingerbread, they must be dried to a crouton, otherwise the glaze will not last long. If you do not plan to decorate the gingerbread right away, then all the better, they dry themselves calmly, and you will do this when you have time, you can take several months. But then it is better to store the gingerbread in cardboard or tin boxes. They dry faster in boxes than in tin. Painted dry gingerbread cookies easily come to life in 1-2 days, depending on their thickness (see above how) BUT the pattern on them of course may not be preserved, since the glaze will also absorb moisture, or even flow if the apple comes into contact with the gingerbread. That is why we draw only on dry gingerbread cookies, and revive only before eating. if we make them as a gift, then we give beautiful and dry gingerbread cookies, while explaining how to make them soft.
If you do not need to paint with icing, that is, with protein-sugar icing, then you do not need to dry the gingerbread. Store them in an airtight container and they will retain their softness. If you cover only with red Hungarian varnish without subsequent painting with icing, then you do not need to wait anything at all, you can paint red immediately after baking and in an airtight container. For about a month nothing should happen to them.
sticks, smeared with protein, I insert into the raw dough, everything went up fine for me, everything was fine. Or insert a stick greased with icing into the still warm (or rather soft) gingerbread and let it dry.
Icing:
The most common glaze. Egg white, powdered sugar and a few drops of lemon juice. Add dye if necessary. I paint from a regular bag, I was advised on one of the forums to use a bag like those in which women's tights are packed. So I got used to it. I don’t use attachments - I don’t know how. But there is a dream to master. T. n. A guipure drawing is a brush shading. The brush should be periodically moistened with protein, then it is shaded easier and more accurately.
icing for gingerbread
Mezeshkalach - Hungarian honey cake # 645

[PANCAKES, pancakes, cheese cakes:]

PANCAKES, pancakes, cheese cakes:

Classic fried cottage cheese pancakes (Admin)

Thin pancakes (patches) (Zhivchik)

Blues (old recipe for simple pancakes) (Scarecrow)

[Rolls:]

Rolls:

Biscuit roll, baked with filling (natapit)

Both baked. I liked the apple one the most. baked on a silicone mat. the filling pestered. apple slightly. but curd
but I quickly took them off with a knife and on a roll. curled up perfectly with a towel. though I washed a little towel. prepares very quickly and is very tasty. yes, and you need more apples, and make cottage cheese sweeter)))))))))

Roll "Czech" (Merri)

🔗

Multilayer Napoleon cake "Sissy" (Ivanovna5)

dough for 18 cakes, i.e. for two cakes. half froze. and the cream in the recipe is for one cake. at the rate of 180 * 3 butter (a little left). very tasty. oven can be in GF

Pancake cake with custard, mascarpone and berry sauce (Sonadora)

Mind Eat !!!!

Wenceslas cake (according to GOST) (Husky)

Chocolate biscuit for one, two, three (oov Olga)

1 serving for my cartoon. Good for two cakes. three are difficult to cut. cream (custard sour cream) 1 portion per layer + 0.5 for leveling

Cake "Air Snickers" (leka)

Cake "Kiev" (artisan)

oven cakes with a size of 22.5 on the rug. then little scraps. baked for 1.5 hours at a minimum. then put 160 for 15 minutes.
cream for 2 packs of oil, 180 gr. separate 200 gr on with cocoa. 100 g green. the rest is white. delicious!

[Desserts, cakes and goodies:]

Desserts, cakes and goodies:

Berry shortbread baskets with butter custard (Rada-dms)

Sand basket with protein cream (like in the good old days) (Dance)

Merengi on a stick (Shunika13)

whipped everything in one bowl from the combine. warmed on a saucepan with boiling water. warmed up to 58 degrees. whipped with a whisk. whisked with a whisk from the combi until thick. it is better to interrupt than to undercut. dried in the dryer at the maximum and in the oven less than at the minimum and was slightly opened on the glove. dried somewhere more than 2 hours. constantly turning the baking sheet every 30 minutes. squeezed out onto a Teflon mat. sticks took halves of toothpicks

Beet gummies with prunes and nuts - healthy sweets for children and adults (Rada-dms)

increase the rate of gelatin by a third. dry in the refrigerator. make squares. roll in coconut flakes

Homemade glazed curds (Elena Bo)

firstly, you need to immediately prepare a comfortable water bath and a small mug with very hot milk in the microwave and forms nearby. a brush, a spatula and a small spoon.
further, chocolate (for 550 gr. cottage cheese - 1 milk chocolate (90 gr.) +0.5 bitter chocolate (45 gr.)). for Belarusians - ideally in a water bath (this is so that the plate of chocolate does not come into contact with boiling water - I put it in a colander) - the mold is melted and perfectly coated with this chocolate. I mix bitter with milk, because children don't like bitter. if it doesn't scare, then you can only bitter

,

this one is also not bad. it's better to take risks with others - they get terribly confused. I think because of the poor quality.

third, the curd is perfectly whipped in a small blender bowl with a knife. butter and icing sugar absolutely by eye. very tasty to add a couple of spoons of cocoa. This cottage cheese is ideal: not dry, but not porridge, not cereal, at least 5% fat.

fourth, silicone molds are better. from under my cupcakes. exactly 9 pieces are obtained. do not lubricate or soak the molds. goes well so.
immediately beat the cottage cheese + powder + butter (and I do not soften it, but finely chop it straight from the refrigerator into a bowl). put in the refrigerator. we drown the chocolate in a water bath with a drop of hot milk / cream, constantly rubbing with a spatula over low heat. now quickly brush the edges of the mold and the bottom with a brush. greased - in the freezer. if the remaining chocolate is very thick, then another drop of HOT milk.
I have learned to spend chocolate to a drop. even the brush is clean.
now I fill the molds from the freezer with curd mass. spoon tightly. then I put it on the table and twist it a little so that the curd is evenly distributed. and back into the freezer. honestly, I don't cover the bottom - it's a pity for the chocolate. it is better to put a round cookie or waffle. I store it in the freezer.every morning I put a few pieces in the refrigerator for eating after defrosting.

Pastry "Sand strip" (lisa11441)

PAY ATTENTION TO GLAZE !!!
Oh, how I liked to cook it !!!! Insanely delicious and beautiful!
I was very impressed by the glaze recipe! It tastes just like in the store - fudge! And multi-colored stains are generally a complete delight !!! By the way, I cooked from old protein left over from something with a drop of powdered sugar. Whipped with a whisk blender in a tall glass. Only half of the icing sugar left the recipe. I liked it very much! Enough just for the recipe.
Kroshikina took the filling - sour apples, cooked a little with a small amount of water and starch. Very delicious!
The only bad thing is that it is not enough! We need to cook a double portion !!!!

Muesli bar (ang-kay)

so that the teeth cope, I began to pour flakes (I have 5 cereals) with boiling water. Grind the nuts separately and mix with the seeds. Separately, I will skim and pour boiling water over the dried fruits. I will hold it a little under the closed lid. Then water with salt, boil over and steam the flakes with this broth. I rub a banana into a large saucepan, crumble apples, there seeds, nuts, dried fruits. I knead like dough. Then on a baking sheet, I figured out the slices and bake. Thank you dear for the recipe! I store it, interlayered with paper, in the refrigerator.

Homemade peanut butter (Elven)

Kozinaki from green buckwheat (Gala)

Vegetarian lean marshmallow with applesauce (ang-kay)

I cooked for 280 gr. broth and 280 gr. baked apple pulp. Beat the broth, gradually adding pulp (scraped out with a spoon). I didn't put sugar at all, as I was preparing an allergic person for the child. I added 250 gr to the syrup. sugar, 20 gr. agar and 380 gr. water. I didn't put it in a bag - I wouldn't have had time to plant such a huge amount. Therefore, I simply laid it out on a greased baking sheet with a layer of 3-3.5 cm. I transferred it to a cool room. In the morning, she cut and packed in trays on oiled cellophane. Fine!!!! Even better than I expected! Thank you dear for a great recipe!
Net weight 990 gr. It keeps its shape perfectly. But beat for at least 20 minutes.

[CREAM and everything for the pastry chef:]

CREAM and everything for the pastry chef:

curd cream and different cake ideas:

🔗

how to calculate the amount of gelatin

cream cheese from Sasha
Shunin's cakes (without mastic) # 696

interesting sponge cake in a cold way, advice on sponge cake evenness, charlotte

lace

Caramel sauce for layer and impregnation of cakes (master class) (Husky)

Caramel kefir sauce (Nnatali_D)

I report ... I cooked a double portion! everything whispered, but the oil squeezed - current 180 grams, but of excellent quality 82.5%. excluded honey. the norm is one whey, and the second is already milk. there was no more sour milk. the result is excellent. cooked in a multicooker on Piepechke. It's not possible to move away - he runs away. oil straight from the freezer. cut the soda in half!

CAKE DECORATIONS:

Colored smudge glaze

lace chips:

mix flour, rust. Oil and water, paint in the desired color and fry in a small amount of oil in a frying pan, the water evaporates, and the lace remains

Rafaello cream (Mikhaska)

Orange jelly for the cake layer (Husky)

Sugar syrup (12 samples ready)

Sugar fudge (Cake)

cook up to 115 degrees. cool to 40 degrees.

Custard protein cream (like the good old days) (Dance)

take 80 gr. water. Boil the syrup in a large ladle for more surface area.
about citric acid. the recipe comes with a solution: "Dissolve 1 spoon of crystalline citric acid in 2 tablespoons of hot water. Dose the resulting solution with drops or teaspoons."
According to Tanya's recipe - 2/3 teaspoon of solution for this cream.

COLORING: "from time immemorial" the cream was whipped white, and then the required quantity was selected and colored. If you need a rich, rich color, it is better to use dry dyes. Gel and liquid will not give such saturation or the cream will float. Take a tablespoon of the cream and add the dye there. Stir tsp until the powder is completely dissolved (here you can adjust the color intensity). And then add more cream to this colored mass, as much as you need. Stir with a spoon!
You can still do this. After all, a drop of protein remains in the shell, pour the dye there, stir with a toothpick, so that it dissolves into the cream!

Custard cream in 3 minutes in microwave (Vitalinka)

Sour cream custard (natapit)

for choco 1,2,3 portions for cake + 0,5 for leveling. take only 82% oil. you can add 2 tsp to the custard base. cocoa.

Homemade cake cream

Curd cream with butter (firuza83)

optional: cottage cheese, butter - 50/50 and condensed milk (a couple of spoons). beat in a bowl with a knife

Sour cream cheese (kotopanda)

I used sour cream 30% 350 gr and a thickener for cream 1 pack. Whipped with powder 3 tbsp. 2 and a half minutes. Added ricotta 50% 125 gr. Knead with a spatula. Has cooled down. Try frozen fermented baked milk and sour cream (kefir) instead of ricotta.

Cherry cream:
150 g cherries
50 g sugar
50 g yolks (2 cr. Yolks)
5 g gelatin
lemon zest and juice
cognac
Bring the cherry puree with half the sugar and lemon zest to a boil. Beat the yolks with sugar lightly, pour in the cherry pore in a thin stream, continuing to beat. Add lemon juice to taste. We return to a small fire, cook until thick. Remove from heat, add gelatin swollen to the cognac-water-sugar (honey).

Chocolate smudges:
video Chocolate. Ambulance. Question answer. # 149


Chocolate glaze only my own... For smudges, boil for at least a minute or two. Allow to cool, but do not overcool. Apply to a cold cake with a small spoon.
Ganache from Sasha:
Cream (22-33% fat) I take 10-15 grams more than chocolate. Depends on their density. I heat it in the microwave, but not to a boil, pour them over the chocolate. I stir it. If suddenly the chocolate is not completely melted, I put it in the microwave for just a few seconds. Then I add a small piece of butter. The mass should be viscous, drain lazily from the shoulder blade. You need to apply ganache on a very well chilled cake. I spoon a little onto the top edge of the cake and push the drop. And then when I did it all over the edge, I spread it to the center. So, of course, a perfectly flat surface is not obtained, but as a rule, there will be decorations there, so it's not scary.
apply in a small pastry bag

If chocolate curdles during melting, add a drop of vegetable oil and beat with a blender.

Milk mastic:

Milk sugar mastic # 192

[Cheese, cottage cheese, sour cream and products from them:]

Cheese, cottage cheese, sour cream and products from them:

Cream cheese recipes

"Delicate" cottage cheese casserole with peach (Panasonic SR-TMH10) (Omela)

Vareniki "The most lazy" (Lisss's)

Serving for two children:
1/2 pack of 200 gram cottage cheese from the store. I take 12%.
1 egg s-1, but they are practically indistinguishable from s-2.
1 tbsp flour without a slide.
in the evening, without bothering with the sequence, I beat it in a blender and leave it in the refrigerator overnight. the dough looks like a liquid, but it is so necessary. in the morning I boil water in half with milk and use a meatball or a small spoon. greatly increase. cook for a couple of minutes. they jump interestingly when they cook from the depths. then I add butter and sugar to the ready-made ones.
the most tender dumplings. look like pudding! just a fairy tale for kids! if it is too gentle, then you can take flour with a slide.

Sour cream:

Homemade sour cream (Linadoc)

500 gr. cream 10-12% 3-5 tbsp sour cream
800 gr. - 4-6 tbsp. sour cream
for 1000 gr. - 6-9 tbsp. sour cream
cook sour cream for at least 8 hours. spread the container with soda porridge. let stand for 10 minutes. Rinse well. with boiling water sterilize in a micron for 30 seconds. Shake off.
and past the sour cream stalls with a proud look

Omelet:

Very tender omelet in a water bath (Tricia)

Eggs С-1 107 gr. milk 150. I cooked it in the smallest microwave container, which I put in a multi steamer, which I pushed into the largest pot of boiling water. She covered everything with a lid. After boiling water, exactly 5-15 minutes! We must watch!
Prepare the steamer in the mult. Just cover with a lid. Cook in a small silicone mold. from 10-13 minutes.

Cheese:

Milk cheese (TATbRHA)

insanely delicious. milk is enough 2 liters. Eggs can be 4. Cook not for 10 minutes, but until transparent whey. Hang in a wedge.A teaspoon with a small slide of coarse sea salt per serving.

Homemade processed cheese "Yantar" (Nnatali_D)

I made cheese today as the girls said in 10 minutes. Curd took 9% (Kletskaya krynochka, classic in a green pack - for Belarusians). Oil 82.5 percent. The whole rate was multiplied by 1.6 in order to use all the cottage cheese (400 gr.). Cooked in a slow cooker on the Simmering mode. I didn't even have time to move away - it melted instantly. I didn't whip with Bledner. Added a little sugar and nothing else. There will be a tasting tomorrow. But I'm already happy and thank you very much to Natasha! Tomorrow ordered cream-cheese soup with melted cheese. So there will be two dishes.

Cottage cheese:

Curd "Tender" (without cooking) (Lana)

[Meat dishes:]

Meat dishes:

Pork "Apple Paradise"

Meat with bacon mushroom sauce
do not use language. better fillet or pastroma

Fillet meatloaf

Minced meatloaf

Marinated meat casserole

How to keep meat fresh for several days without freezing

Vermicelli casserole with meat "Like in kindergarten" (multicooker Brand 701) (Rick)

you can also cook sweet. baked in the GF.

Chicken fillet "Pork pieces" (Luysia)

very tasty with balsamic

Chicken pancakes as in Ikea (pizza maker Tristar PZ-2881) (Masinen)

Soaked a loaf of dry and dried herbs in milk. Beat the breast well in a blender. When the loaf and greens were soaked, beat everything together. I added a piece of butter to the milk from the loaf, since there was no cream. Warmed up and poured into a blender. Enough - a lot of liquid. But late ... I beat it well and, taking out the knife, put it in the refrigerator overnight. In the morning the minced meat was very thick. The meat absorbed the milk perfectly. Fried pancakes in the Decanter. Spread out with a spoon and molded with a damp hand. Everyone decided that these were not sweet syrniki. The consistency was so airy. Such donuts have grown !!!
More details: https://Mcooker-enn.tomathouse.com/in...opic=457582.60#msg2610457

Pork shank roll with filling (ang-kay)

Boil the shank deliciously until half cooked (slow cooker Cook pressure 3 1-1.5 hours depending on the weight of the shank). remove from the bone. lay out the carrots and herbs cut with a slider, raw or boiled until half cooked. Roll up in a baking bag. Bandage. Bake in the oven for an hour. Place under load until completely cooled.

Baked liver pate with cottage cheese (dietary) (Mandarinka @)

in your recipe I did not change anything, acrom the fact that I cooked carrots in the microwave. I always add stewed vegetables to the liver. it turns out so tender and juicier. and also added a spoonful of fat sour cream. children love more tender ones.

Brutal brisket (Oursson 5005 pressure cooker, Brand 6060 pressure cooker) (Solena)

Magic meatballs (Natusik)

Oven baked chicken with ciabatta and tomatoes (kseniya D)

ciabatta and sauce are never enough. prepare additional sauce

Chicken stuffed with pancakes (ang-kay)

My chicken was 2 kilograms. I don't have a lot of stuffing experience. But everything worked out great. True, the filling took twice as much. Especially in the neck, legs and part of the wings. I cut them into bones and stuffed them too. Immediately there were filled pancakes. Then she urgently tightened the minced meat, added mushrooms, cheese, herbs, fried onions with carrots. And she just hammered her neck, legs and shoulders with this mixture. And everything was little and little. I think I would fit there myself. Finally she shifted the rolled pancakes with minced meat.
It was baked so beautifully and deliciously that one kind caused an appetite. It was very tasty both hot and cold. Thank you so much for the recipe!
All preparation and cleaning work took 2 hours without baking. They baked in another house and a few days later. I coated it with all the goodies and twisted it in foil. On the balcony in the cold, she marinated well. Yes, I also put thin plates of butter under the skin.

Pork skins with garlic (Spline)

Again about them, about homemade cutlets (theory and practice) (Admin)

Chicken with potatoes in the oven (Omela)

Chicken roses (Vinochek)

cool with cheese inside

[Sausage, sausages, sausages, homemade ham]

Sausage, sausages, sausages, homemade ham

Schwartenblock (boiled pork skin emulsion) (ang-kay)

Homemade liver sausage "Gorlovskaya" (ang-kay)

place a portion in 2.5 and more meters of the womb. can be done with hearts (twist part, crumble part)

Homemade chicken sausages (Elven)

500 gr. fillet 200 gr. lard (or skin from one breast) and 1/2 processed cheese. Pass through a fine meat grinder twice and then into a blender. Add almost double the rate of milk and a spoonful of starch. The gruel is viscous, but not very thick.

Homemade sausage (Gingerbread)

great children's option.
added another tablespoon with a slide of dry cream (no milk powder). The taste has become softer and the consistency, respectively. And further. The ingredients indicate milk and an egg, but at what point and where to add them is not indicated. I meant that a loaf is soaked in milk, and I added the egg before the butter. I cooked in the cartoon for "Couple". Thanks will be constantly on our table. If you add more milk, you can make sausages according to your recipe.

[Fish dishes:]

Fish dishes:

Lightly salted capelin (NaNya)

after salting the capelin, be sure to clean it all !!!

Fish from the Eskimos (Gasha)

if you are not too lazy and remove the fillet, then YOU))))))

Polissya carp from Arkina's grandmother (multicooker Redmond RMC M4502) (Arka)

absolutely any fish. if for children, then the current for simmering max 2 hours on a wire rack, add water to the pan

Lean squid cutlets (rinishek)

cooked more than once. and now I decided to experiment. I fried onions until transparent. squid with onions beat well in a blender with knives. then I added a good spoon and an egg to the curd. whipped again. rice flour brought to the consistency of pancakes and left overnight in the refrigerator. in the morning fried in a pizza maker. they grew as soufflés or casseroles. airy and lush. I recommend to everyone!

Fish cakes (family recipe) (Rada-dms)

delicious.

Cold smoked mackerel at home (Luysia)

Hot smoked mackerel in a roasting bag (Irina1607)

Hot smoked mackerel in a microwave or convection oven (Olima)

Stuffed mackerel (JUMA)

Home sprats in a multicooker Panasonic SR-TMH 18 (Luysia)

REAL SPRATES. cooked 0.5 kg of capelin. on extinguishing 1.5 hours. in addition to the one indicated in the recipe, I added: lemon on the tip of a knife COARSE SALT REDUCE RATE. from spices: white pepper and allspice. dip each fish in the brine first, and then put it!

[Side dishes and cereals:]

Side dishes and cereals:

Pearl barley porridge with sesame seeds in a Panasonic multicooker (emosolova)

To make pearl barley beautiful

Glazed vegetables:
Fry vegetables in the plum mixture. butter and honey. Usually these are cherry, carrots and onions.

Fried Onion Gnocchi at Jamie Oliver HomeCooker - Philips (lana19)

Spaetzle (Spetzle). Cooking basics. (NataliARH)

Homemade noodles (spaghetti) (Tanyulya)

if something goes wrong, grease your hands with vegetable oil

[Sauces:]

Sauces:

Mayonnaise + sour cream in equal proportions + mustard and salt to taste

Garlic mayonnaise "Minutka" (Trinitron)

the coolest recipe. garlic 2-3 small cloves + tsp. Provencal herbs. lemon juice per 10 ml. vinegar. + 1 tsp mustard. Whisk strictly according to the recipe

Sesame oil (Scarlett)

sesame seeds pre-fry. heat very strongly the sesame oil in the microwave

Ketchup "Winter" (lappl1)

with a specialist I freeze pipes from greens. toss the garlic with the husk

Lean mayonnaise based on flax flour (ang-kay)

flour should be taken exactly half of the portion (20 grams). the rest is all according to the recipe. and even with this amount of liquid, it is very thick. so I add another 50 grams of vegetable oil and water.
very tasty mayonnaise. beat exactly as Angela writes. And be sure to completely cool the brewed flour. But I add salt and sugar when brewing - they quickly dissolve. Then it is easier to bring to taste.

Kebab ketchup without fuss in a slow cooker (TATbRHA)

[Cold snacks:]

Cold snacks:

Delicious cheese roll from Vita

"Three cheese" snack (Trishka)

Liver paste (Zhivchik)

liver took half the norm. added meat from a skinless chicken leg and half a chicken breast. and lightly fried the onions and carrots, and then stewed them in butter and cream.minced twice and beat well with a whisk for mashed potatoes. I set aside half. and in the second I added a beaten egg with sour cream. baked. smeared with yogurt. class !!!!! especially tasty the next day after the refrigerator

Korean-style carrot (Trishka)

without onion. vinegar 40 ml is enough.

Baked Eggplant with Cheese, Pepper and Tomatoes (Multicuisine DeLonghi) (Elena Tim)

Two terrines to choose from. (natapit)

cooked meat. there are nuances!
Instead of candied fruits, I used either dates or prunes. Prunes are tastier. Instead of pistachios - roasted peanuts. And so that there were no creases on the line of chicken fillet, the fillet was dipped in egg white and rolled in peanuts and sprinkled with gelatin. Do not put fillets on the edges - when cutting, it bifurcates. grease the edges with minced meat. The plastics were flat and did not share. Champignons are fresh or pickled, but whole. Much more bacon is consumed.

Spinach roll with fresh cheese for German Easter (Spinatrolle mit Frischkaese) (Rada-dms)

Lax roll (Lachsrolle - salmon roll) (AnaSamaya)

I mixed two recipes for the roll: I took the dough from Olin, and the filling from the lax roll. The effect is awesome!

Holiday fish muffins in the oven, airfryer, pressure cooker or slow cooker (Shelena)

[Salads:]

Salads:

Cod liver salad (Lisss's)

add potatoes

[The drinks:]

The drinks:

Cognac:

Vodka - 3 l
Prunes - 6 pcs.
Carnation - 10 pcs.
Sugar - 100 g
Dry tea brewing - 2 tbsp. l.
Vanillin - 1 sachet
1. All ingredients - except for vodka - are placed in a jar, then we fill them with 3 liters of vodka.
2. Shake well and put the jar in a dark place for three days, while shaking again every day. Don't be afraid that it gets cloudy at first.
3. We pour the resulting cognac into beautiful bottles and enjoy.

Mulled wine

For 1 liter of wine:
100 ml of brandy, 100 ml of sugar (since the wine is dry, you may need more), a handful of frozen cherries, 1 apple cut into large cubes, 1 tangerine, divided into slices, a pinch of cinnamon and nutmeg, cloves, a little ground pepper.

Liqueur Limoncello, or Italian "mezim" (Ikra)

[Our FSE's potatoes, and I have my own fat)))) and with sauerkraut just awesome:]

Our FSE's potatoes, and I have my own fat)))) and with sauerkraut just awesome:

Rösti thin (Ikra)

Portuguese baked potatoes (Trishka)

German dumplings with smoked ham (Elena Tim)

Country style potatoes with sour cream sauce (julia007)

cheese sauce to it:
Sauce:
Sour cream 0.5 cups
Mayonnaise 0.5 cups
Grated cheese 0.5 cups
Garlic 2-3 teeth.
Parsley, dill 1 bunch. cook in a day!
grate crackers. add grated Jugas and potato spices. mix. potatoes (if young, then scald for 3 minutes or overcooked) pour over vegetable oil. Roll each half in breadcrumbs and place on a baking sheet. Get used to baking: when it seems that you are not ready yet - take it out. Dries up. The sauces are both delicious.

[Pumpkin dishes:]

Pumpkin dishes:

Pickled pumpkin (k @ wka)

add cardamom

Corn porridge with pumpkin (Anechka T)

at once, cook everything according to the norm on Kasha pressure 3 in the Multi bowl. After the valve has dropped, add milk and put it on Heating until the end. It's good to let it brew. Delicious.

Pumpkin and cottage cheese pie (ShuMakher)

80 gr. replace cottage cheese with fatty thick sour cream. take corn flour in the filling. the top can be sprinkled with grated apple mixed with brown sugar and cinnamon. try to replace half the norm of oil in the dough with vegetable

Pumpkin baked in foil (Gasha)

Pumpkin flan (SanechkaA)

Pumpkin Chocolate Brownies (stanllee)

[Conservation:]

Conservation:

Check the idea: pumpkin jam and apricot

canning in microwave

mushrooms

Pickled champignons (Gala1301)

vegetables:

Peppers, carrots and tomatoes (in stripes)
Tea Gazebo # 12232

Eggplant in oil marinade (for the winter) (Mikhaska)

fresh tomatoes

Dried tomatoes in the oven, in fragrant oil (cooking and canning) (Admin)

Delicious and green tomatoes. There is very little current to dry, so as not to dry out. Delicious assortment: eggplants, tomatoes, grapes, plums.
200 ml oil any (at your discretion)
30 ml balsamic vinegar
1 teaspoon lemon juice (optional)
fresh chopped (basil or parsley) as much as you like
1 tablespoon rosemary, chopped
Dried hot peppers to taste (I use chili flakes)
Salt and pepper to taste 3-5 cloves of garlic (I love garlic, so I use more)
Cut the tomatoes into halves or quarters. Mix everything together (no salt and sugar) except the tomatoes in a large bowl. Add the tomatoes and marinate for a few hours in the refrigerator (I usually pickle overnight). Remove tomatoes from the marinade and place on a baking sheet and dry until desired. Add salt and sugar to the resulting juice. Boil and pour over vegetables.
If the tomatoes are dry, then pour boiling water for 10 minutes.
In order not to store jars of tomatoes in the refrigerator, Zakhariy (who makes them on a semi-industrial scale) puts the already rolled up ready-made jars in the oven. For an hour and a half at a temperature of one hundred degrees. And then stores it just in a warm room.

Zucchini stripes (Lozja)

cook the current so! Do not forget to cut into strips, although the rings are great. Add chili. I also put cucumbers - I didn't like it.

Zucchini "under milk mushrooms" (TATbRHA)

in the same way I prepared zucchini + carrots + garlic + cucumbers. Chopped coarsely, poured everything that I found in the spices adequate + greens. Salt, sugar and oil by eye. Pasteurize and twist. I still didn't have enough color for a bouquet. cut carrots in circles and cucumbers in circles. from spices - fennel, coriander, dill and caraway seeds, dry basil, bay leaf.

Green tomato salad "Mamulin" (Svitla)

Supertomatoes in a week (Kostya1988)

TOKA NOT GREEN !!!

fruits:

Pickled pears (Hairpin)

more cloves, spices and pungency roll apples. cook better in small jars

"Fried" from apples (Crochet)

PORTS THE PAN !!!!

Slovakian apple filling for pie (Crochet)

it is better to cook in small jars. insanely tasty and convenient both in pies and just with tea! It is possible without sugar at all.
Cherry jam with pits:
For 1 kg of cherries - 800-1000 gr. sugar depending on the sweetness plus 20-30 gr. alcohol. Add cherries and alcohol overnight. Bring to a boil and turn off. So repeat 4-6 times until the cherries wither. Pour hot into sterilized dry jars and close.

Candied cucumbers and zucchini (Linadoc)

Features: I will not cook next time. I will pour in boiling syrup and leave for 24 hours. Then until boiling with a second portion of aromatic herbs and lemon. Again for a day and a third time and in drying.

[SU VISION:]

SU VISION:

The very topic of Su Vide

other recipes for Su Vid

Pork loin sous vide (Caso SV 1000) (domovoyx)

any pork is possible (I cooked both the neck and the hip with salke and skin). marinated for 5 days in the refrigerator (and on the balcony at 0), and frozen in the marinade. cooked strictly at 65 degrees for 12 hours. Chilled under cold water and on the balcony in winter. Baked under the grill or in the GF.

Beef liver using sousvide technology (Caso SousVide Center SV 1000) (dopleta)

only salt. do not change time. as a last resort, cut into strips and cover with freshly prepared Bechamel

Lightly salted cucumbers in vacuum (CASO MyVac 20) (melanya)

fine. just put the currant leaf. finely chop the dill and currants. garlic a few prongs per press. an hour is certainly not enough, but the night on the table and in the morning, and if for storage, then in a vacuum and in the refrigerator. they are not salted. open in a month - fresh. But after opening it, even on the second day in the refrigerator, the salt has already gone to work. do not salt much. salt and sugar are the same.

[Aromatic salt]

Aromatic salt

Solomoya Bolognese (Omela)

Lemon-thyme salt

[Very important little things:]

Very important little things:

"Eternal" leaven

Homemade baking powder (baking powder) (TATbRHA)

f .. g you manufacturers !!!
Universal non-stick mold release
without her in any way!

[Pizza maker tips and recipes:]

Pizza maker tips and recipes:

garlic cake from Guzeli:
Tea Gazebo # 11724

casserole with minced meat and cottage cheese
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300 # 18635

smoking
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300 # 1753

how to clean grease and burns

potatoes with fish or chicken

jellied pies

dumplings

crackers
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300 # 19259

repair tips
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300 # 18873

[Tips for life:]

Tips for life:

House cleaning:

cleaning white chair and white interior door
Need for invention is cunning # 4542

Dishwashing

rescue of aluminum dishes or unglazed earthenware : Thoroughly coat the pan with vegetable oil on all sides and put it in a cold oven. You heat it up to 210 degrees and let it burn for 20-25 minutes. You turn off the oven and let it cool down in it. This should be done 4 times. The first time there will be smoke - the dirt will burn out, but only the first. All other times I ignite it while doing something in the oven. Oil should be coated every time. You will see that the frying pan is ready when even the cold one has the color "oiled. Earthenware is prepared in the same way without glaze. Since clay is a porous material, it sucks in excess moisture from the air, but if you put bread on a hot stone, then due to the same "brace" you get a crispy crust on the bottom.In addition, due to the fact that the tile heats up well - the oven maintains an even temperature.
IMPORTANT! The tile does not react well to a sharp change in temperature, so you cannot put it in an already heated oven, or take it out into the cold when hot.
after that wash only with water, without detergents!

Products:

pitting plums:
here

Washing and removing stains

Removing stains under the sleeves of shirts:
mixture: 1 tsp liquid dishwashing liquid (any), 4 tbsp. hydrogen peroxide solution (pharmacy), 2 tbsp. baking soda. I rub it into the stains, leave it on for 20-30 minutes (I can put it in the machine right away) and wash it as usual. What is completely washed off, and where a small hint remains. I think it depends on the quality of the fabric itself. Try it, I will be glad if it helps

You have wax on your neck ... or we wash hard to clean # 604

You have wax on your neck ... or we wash hard to clean # 610

whitening clothes:

🔗

[Health]

Health:

seizures
Doctor, I'll come to you ... # 14205

Morozovka

Sore throat treatment

We take a pharmacy alcoholic tincture, for example, hawthorn, a bottle, dip a cocktail tube into it to the bottom, a column of alcohol forms in the tube. Without removing the tubes from the bottle, we plug its upper end, and therefore we take the tube even, without corrugation, you can also cut this corrugation, with your finger and take the tube out of the bottle, firmly holding the upper end, do not let go. The tube contains a column of alcohol. We open our mouth and quickly put this tube into it and release our finger, alcohol pours out, although it is loudly said - there is not much of it there, but you can take the bottle higher, and then the column of alcohol will be higher, yeah - it pours out into the throat - we try to deeper the tube into our mouth place, and washes our, probably tonsils, well, at least the throat for sure. Several such ablutions a day, several such days, in general, as long as a cold-cough lasts, do as much. One winter was enough for me. Time after time - cold-cough-alcohol. And now, 34 years ago, I have not gone into coughing fits, there are no plaques on my lip, no barley. And the doctor advised me this method because she prescribed me to smear my throat with Lugol's solution, and I was no use, I couldn't go deep into my mouth with a stick, no way, so she came up with it, kind smart doctor.

Treatment for influenza and ARVI according to Komarovsky


Homemade teraflu

about stroke

we treat a strong cough (milk and figs)
Doctor, I'll come to you ... # 11979

we treat a strong cough (mogul-mogul)
Doctor, I'll come to you ... # 12033

bananas for cough

BANANA KISEL FOR COUGH
Delicious medicine

INGREDIENTS:
● 1 banana (large, ripe)
● 1 tbsp. l. Sahara
● 200 ml of water (steep boiling water)

COOKING:
Peel the banana, mash with a fork (preferably a wooden crush) in mashed potatoes, mix with sugar.Pour boiling water over, mix well, close the lid and let it brew for 30 minutes. Strain the jelly mass through a sieve (optional), warm up and drink warm. The sieve should not be iron, otherwise the mass will darken.

A healthy jelly is ready! You need to take half a cup of the drink every 2 hours, drink it warm for several days and everything will be fine. No need for expensive drugs.
Banana cocoa
Take a ripe banana, wash it and peel it. After that, the pulp is crushed with a pusher (you should get a mushy mass). Cocoa powder is added to this banana paste and mixed thoroughly. Then boil milk with a little cocoa, pour it into the gruel and mix everything again.

we treat a strong cough (glycerin, honey, lemon)
Edible silk (satin) # 37

we treat a runny nose

runny nose:
1 Apulu Adrenaline +1 amp of Dioxidin .... mix and drip 3-4 times a day .... usually 5 days and that's it!

chestnut from heel spurs and bones on the leg
Doctor, I'll come to you ... # 12979

[Tea]

Tea

Method of hardening tea leaves in preparation for fermentation (Zachary)

birch tea
Fermented tea made from leaves of garden and wild plants (master class) # 19279

tea from the leaves of garden fruit trees (cherry, apple, pear, strawberry, fireweed, currant):
Wash the collected leaves. shake well on a sieve and spread on a diaper in one layer, cover with the second. twist into a sausage and leave to lie on the table for an hour. put in a bag and send to the freezer indefinitely. on the availability of free time, get it and let it thaw. no more than 2 hours depending on the volume. send it back to the freezer. and so three or four times. before the last freezing, you can add the cake of berries and apples.
the leaves should turn soft and black.
then scroll twice in a meat grinder (large grill), you can not defrost much.
ferment warm in a bucket under pressure for 1-1.5 hours.
The optimum temperature for the fermentation process should be considered 22–26 ° C.
then I dry it in the oven at 110 * 30 minutes, at 60-70 * C until it rings, I dry it in a bag in the wind for 2-3 days.

Leaves of aromatic and spicy plants (mint, lemon balm, pine shoots ...) Is a separate story. The aroma of the fresh leaves of these plants is given by essential oils. If you prepare tea from them, as described above, i.e. ferment and dry at a temperature of 100 *, then you can get an unpredictable result. During fermentation, the smell of essential oils is transformed, and when dried, it evaporates. Therefore, the aroma for which we love these plants is lost. It is better not to ferment them, but to oxidize them. To do this, you need to wither the leaves, twist them in a meat grinder and immediately send the resulting granules to the dryer at 40 - 50 * C for 40 minutes. Then reduce the temperature to 30 * and dry to the end. The granules dry quickly.
When twisted in a meat grinder, the leaves instantly change their color, that is, they are oxidized. Due to this, their taste is enhanced.

[Soups:]

Soups:

Creamy soup with nettle and broccoli (ang-kay)

I replaced nettle with spinach.
delicious. highly. served with thick homemade yogurt, grated cheese, sun-dried homemade green tomatoes, and pumpkin seeds. small did not eat, such an infection.

SOUP with kefir and dumplings (Tatar)
Tea Gazebo # 11353

[Hamburgers: intimate details]

Hamburgers: intimate details

Classic burgers (Owl)

Cooked hamburgers today. Everything is fine and nothing has fallen apart. I did not respect the proportions. I took only the ingredients on the list. Focused on the appearance of minced meat. I think the secret is simple - 1. liquid / meat ratio. 2. must be well mixed. very well. 3. Must mature for at least an hour in the refrigerator.
Cutlet option:
beef and lard, mustard, fried onions, rosemary. chop, knead and cool well. make a cutlet with a hole. Drive the egg into the middle. fry and a little in the oven.

THE BEST MARINATED ONION RECIPE
Instant pickled onion
1 larger medium white onion
2 tsp modena (balsamic) vinegar
1 tsp teriyaki sauce (or other good soy sauce)
a little salt
a pinch of freshly ground pepper
cut the onion into rings, pour over balsamic vinegar and teriyaki sauce, sprinkle with salt and pepper. Press with a fist, stir, crush again. let stand for 5 minutes. stir and let stand for 5 minutes. You can eat with pleasure!

Classic burger and Big Mac buns (Trinitron)

vegetable oil - 54 gr. dry yeast
the rolls came out !!! story!!! today at dinner the younger did not overeat. but this is the norm and not surprising. all the others squeaked with delight !!!! the buns came out a fairy tale. I'm really so tired that I’m even lazy to drink. so I will not take a picture. well buns WOOOOOO !!!! well, just WOW !!!! all WOWUU: from dough to taste, including the look. I prepared 8 pieces of molds. I made 15 buns in total, 100 grams each. respectively, the dough is even 1500. but optimal for me is 75 grams... the size of the mold was reduced to the size of the mold for the cutlet. 27 cm length of foil tape. instead of baking paper, I used the usual A4. sheet for 4 molds with even ribbons. before the buns were molded, the paper ribbons were smeared with non-stick grease - the buns jumped out by themselves. The forms have been preserved for future use. When shaping the buns, they crumpled twice after 15 minutes. The pulp came out even, without large bubbles. The filling of the hamburgers was homemade mamanesik, a beef cutlet from a press-mold for three cutlets, a tomato cut in advance and strained from the liquid, as well as a thin slice of cheese and ... marinated onions prepared according to a funky recipe! It is something with something.

[Microwave]

Microwave

porridge in MV

[Ice cream]

Ice cream

Condensed cocoa ice cream

[Important topics on the forum:]

Important topics on the forum:


Help draw the attention of the state to a gifted boy (Tumanchik's son)

Material and moral assistance

Doctor, I'll come to you ...

And we had today ... And you?

I am looking for a fellow traveler (opportunity)!

Old songs about the main thing!


Belarusian cuisine


I am looking for a recipe on our forum

Ax porridge

Little culinary tricks and secrets

Necessity for invention is cunning

What to do with yesterday's bread

Pot recipes:

Buckwheat with chicken in a pot (kseniya D)

I cooked from evening to morning. The pots fit into my cartoon pressure cooker three at once. In the evening I laid everything in, put the pots in the cartoon and filled them with water up to my waist. Turned on to languish. In the morning, while we washed, I put it on Warming up.
first, the meat (chicken breast slightly frozen), then crumbled the onion a little. then some frozen carrots. further washed cereals. sour cream from the heart. I have my own thermo very thick. salt and pepper. flooded with water. mixed.
turned out in fact very boiled and crumbly. see you guessed right with the liquid ratio. but next time I will add a little more water. I really liked it so much, but I want to try it thinner.

Buckwheat creme brulee (ang-kay)

you can not filter. baked in a cartoon on Pastry for 25 minutes.