Baking machine Tortilla Chef 118000 Princess

as evenly CHEESE Looks not like potatoes with cheese, but like "Ilmir-style tortilla"

Thank you, Allusya. Well, yes, she didn’t regret the cheese and mixed it well, but Tortilla is clever, you don’t need to persuade her for a long time, everything is browned and baked as it should

Well, if Allusya, then further BLUE :

"Family duet": my favorite cherries and my husband's favorite meat + beautiful Tortilla
800g pork neck

Salt, pepper, grind with ground bay leaf:

Rast tablespoon oil (olive) spread over a piece:

Wrap in a bag and refrigerate for a couple of hours (overnight):

In the morning :)
Peel 8 medium garlic cloves: 4 pcs. for stuffing, 4 pcs. - for gravy sauce;
We take out from the freezer: 8 pcs. pitted cherries - for stuffing and 25 pcs. for gravy.

Making holes in the meat. We stick a knife into the meat:

And we scroll it, slightly cutting it with a knife blade from the inside to form a hole:

Next, take a sticker with sugar (for 1 teaspoon) and pour 1/4 of the sugar into the hole (1 sticker for 2 holes):

We take the cherry. Better frozen (easier to fill). Push your finger into the hole to the middle of the depth:

And sprinkle with a quarter teaspoon of sugar on top:

And so 8 times:

Cut 4 garlic cloves in half. Makes holes by turning the knife (already without cutting). And we put (deeper) into each half a clove:

Put a silicone mat into a deep frying pan (my size is half the baking sheet of the oven). We revive the prepared meat (we return the top layer of meat to a smooth (not smudged) state: "gather in a heap" so that cherries and garlic do not peep out of the meat):

Cover with the rest of the rug:

Since the meat was not beaten for even distribution over the pan, Tortilla smiled when closing:

The handles were slightly fixed with clerical elastic:

In 10 minutes. by 5:

Then I closed it, tightened the handles with a bag on the side where the piece is higher:

And 20 minutes. for 3 + 20 minutes on 2:

Platter and cover:

Pull out the mat. Leave the remaining gravy for evaporation for 5 in an open Tortilla:

In 10 minutes. add 4 cloves of chopped garlic:

After another 5 minutes. 25 pcs. cherries:

+ pepper + some spices (cardamom, cinnamon, cloves), about 1/4 tsp. or 7-10 turns finished:

After 5 min. add a spoonful of honey:

After another couple of minutes:

On a plate:

The gravy was cooked for about 20 minutes.
*** Who likes with sourness, you can not add honey to the gravy.
And you can do without a set of spices by adding only garlic, peppers and cherries.
You can also skip the gravy. And strain the remaining broth and into borscht or pilaf
Total:

my favorite cherries and my husband's favorite meat + beauty Tortilla

Alla, as she read the poem! Meat with cherries ...

[Marysya27]

Marysya27,

Wow! What a beauty! I have never tried meat with cherries.

Alla, as she read the poem! Meat with cherries ...

Precisely noticed I watched and read with pleasure! Interesting combination of taste - meat and cherries

[Svetlucha]

Svetlucha, Svetlanushka, try, please. There is still a lot left in the photo And in real life: "The most tender love, the end is coming ..." - they called recently, there is no meat already, they ate their favorite with friends-colleagues
Zamorochka, Galina, the combination is not only interesting, but also tasty

[Marysia]

Well, if Allusya, then further BLUE :

Excellent recipe and execution

Marysia, such an interesting recipe shouldn't be hidden somewhere to the basement under the spoiler

Better to issue with your own recipe - it will be wonderful

[Marysya27]

Marysya27,

Wow! What a beauty! I have never tried meat with cherries.

A must try Excellent combination of meat and cherries

Veal with cherries (Cuckoo 1054) (Admin)

[Admin]

Admin, thanks I will definitely do it. And I will report By time now there is no way

[Marysya27]

Marysya27, thanks for the recipe, as always, everything is super! Super tasty, super delicious, super detailed, super easy to prepare! Thank you so much for your work! Admin is right - you shouldn't hide such a recipe! It is necessary to arrange it so that everyone can find it at any time in the vastness of the Bread Maker!

[Belka13]

Belka13, Olenka, thank you
The husband called with a kind word, the girls supported, strength and increased.You can go back to the open-hearth furnace - make new swimming trunks

Added Thursday 02 Feb 2017 03:07 AM

We continue Blue line (little things)
The Little Princess was still baking a bread cake today called:
"False Borodino bread" or "Borodino bread from wheat flour"

Based on the original recipe from the book for the Mulinex bread maker:

Recipe from page 63: "Borodino bread":

In this recipe, the water / flour ratio = does not work at all.
Today I made 210 g of warm water:
2 1/2 tbsp. l. malt (for dark bread)
(add malt to water)
salt 1 tsp l.
honey 1 tbsp. l.
apple cider vinegar 1 tbsp. l.
rast. oil 1 tbsp. l.
rye flour 50g
ground coriander 1 tsp l.
wheat flour 300g (I took 330g), but it is better to add if not enough
* Can be made entirely from wheat
dry yeast 1 1/2 tsp (I took 10g fresh, ground with flour)
coriander grains (1 tsp) for sprinkling did not take
Yeast dough program
It turned out 670g of dough. There was no time to share. I used everything at once (I think that somewhere around 500g is needed)
I folded the dough into a ball and rolled it out on the rug:

Transferred to Tortilla:

Parted for about 1 hour 15 minutes. in a closed Tortilla without fixing:

30 minutes. by 3. Of course, with such a volume of dough, Tortilla smiled. But everything baked well:

Donets:

On a tray:

Section (still hot crust):

Hot cut from the side of the cake:

Morning coffee with bread and coriander cheese:

[Marysya27]

Marysya27, love the meat!
Only I, as always, with questions. And if without a rug (well, they don't like me), then at a lower temperature it takes longer? My intuition is sleeping for now.
I put the tortilla on the desktop, I gradually get used to it: I will fry the onions in it, then I will stush the meatballs. It's great that it has two work surfaces.

Girls, I have a sooo stupid question, how do you wash it ?! fry meatballs, then bake, Just rubbed and fsё? In my opinion, wiping is not enough, for me this dilemma is in the pizza oven. I only bake in it

[Alenka212]

Alenka212, thanks In Tortilla, this option is different (that is, without a rug) (like kuru, which I showed earlier). Checked, tried it in different ways. Or the result is not quite the same (not at all the same)
Without a mat, you can cook in the oven (+ - a kilogram piece) in the sleeve for up to 1.5 hours over low heat (or in the sleeve, and then smear it with a seasoned mixture of sour cream and cherry juice and another 30 minutes without a sleeve), in a cartoon, previously by frying the sides, or in AF.
Kisena, not a stupid question, of course, wash after the meatballs. Wipe the rest with a napkin. Then a soft soapy sponge. Then with a wet sponge until clean. And wipe again with a napkin. If necessary, you can take some water and boil. Drain (or select with a sponge) water and wipe dry. If necessary, wipe the gum and clean it with a napkin (toilet paper) and a barrel of a toothpick.

And if without a rug

That in a slow cooker, or even better in a pressure cooker, it will be juicier, mmmmm, yummy!
Marinate for 1-2 days in the refrigerator, fry in a multicolor on both sides and leave to simmer for an hour or 40 minutes in a pressure cooker, it is better to do this in the evening.
Then leave it in the cartoon until morning, and in the morning in foil and in the refrigerator, eat in the afternoon / evening.
No one remembers sausage)

No one remembers sausage)

This is the best mark for the skill of cooking deliciousness.

Girls, I have a sooo stupid question, how do you wash it ?! fry meatballs, then bake, Just rubbed and fsё? In my opinion, wiping is not enough, for me this dilemma is in the pizza oven. I only bake in it

Buy a Teflon mat and you will be the solution to all your problems.
I do everything on them, they are very easy to wash, and there is no need to wipe the pizza maker after cooking, it is clean.Only if to calm down with a rag to walk.

[Marysya27]

Marysya27, Thank you!!!

[Marysechka27]

Marysechka27, I will not calm down in any way! Meat with cherries haunts. After scaling, can the meat be baked in the airfryer (if it is impossible without a rug)? Does it take a long time at low temperatures for the desired effect? How does it look in AF?

Added Thursday, 02 Feb 2017 12:49 PM

Irina, and I read somewhere that the pressure cooker, on the contrary, "presses" juice into the broth, but saves the cartoon?

[Elena]

Elena, so if in Tortilla this version is done without a rug at low t *, then there will be a sea of ​​juice and an ocean dancing
I do not have an AG, only in Kuzinka, which will not return from my mother since December. I think that it is possible in the AG (and in other devices) to operate according to the usual scheme of baking boiled pork.
More or less like this.
In a conventional oven for about an hour for 180 * or 1.5 hours for 160 * -170 *. In a convection oven for about an hour for 160 *.
In AF it depends on the height and weight of the piece of meat. For cooking, I often use a frying pan than a basket. On average (such a piece) I do half an hour at 160 * (you can (better) turn it over) and 20-30 minutes at 140 * and stand a little. The higher (closer to the ten) the tip of the meat and the larger the piece, the lower t * and the longer the baking time. If up to ten is cm 2, then by 140 * up to 1.5 hours. If the top of the piece is under ten, then by 120 * up to 3 hours. In any case (in AF) for even baking, it is better to turn the meat "halfway" until cooked.
* "Debts" to girls amaze, I will make a version (with small additions) for AF

that the pressure cooker, on the contrary, "squeezes" the juice into the broth, and saves the cartoon?

The juice from the meat stands out perfectly both in the pressure cooker and in the multicooker, and a lot of it remains at the bottom afterwards. As this is the process of stewing meat, not baking.
For baking, a very high temperature is required so that the pores of the meat close immediately, and the Mayer's reaction immediately goes to work, a ruddy crust forms.

[Admin]

Admin, Guru for a reason and not only for baking

[Marysia]

Marysia, Thank you!
The kitchen will teach you how to cook, if you want to learn something

[Marysechka27]

Marysechka27, Admin, have taught! Thank you!

Roasting requires a very high temperature to close the pores of the meat immediately

And if the simmer is sealed and removed on the stove in an electric assistant? No, I understand that you can simmer on the stove, but I will either burn it there, or it will remain raw ... Still, "not leaving the kitchen while cooking" is not at all for me if there is a way not to do this ...

on the stove to seal and clean the simmer in an electric assistant?

All the same, it will give a lot of juice, since the languor takes place at a low temperature for this of 95-100 * C - and you need for frying-baking about 180 and above.

but I will either burn it there, or it will remain raw ...

That is why I only cook eggs on the stove and bake pancakes ...

Tanechka (Admin) that's why AH will be closer !?

Tanechka (Admin) that's why AH will be closer !?

Lena, yes, I somehow don't care where to bake as the mood tells

The airfryer also has meat: I haven't baked in it for a long time, this is from old recipes

Chicken breast baked in the airfryer (Admin)

Pork brisket baked in the airfryer (Admin)

Here, too, there are certain nuances, so as not to burn, and not raw. I play with the temperature

And here are all my meat dishes, including baked ones Meat is an ancient product! (How to cut and what will we cook?)

In any case, you need to know certain subtleties of the behavior of meat when baking, and not sit at the TV or at the computer at this time

and you need for frying-baking about 180 and above.

Oh, as if I'm baking it on baking. There, if not 180, then above 100 is available. BUT, it will burn if you do not turn it over in time

Irina, and I read somewhere that the pressure cooker, on the contrary, "presses" juice into the broth, but saves the cartoon?

Yes, the same everywhere, of course there will be broth, but the meat will not spoil it. It turns out delicious, juicy.
Juice also depends on the type of meat, if with fat, it will be juicier, of course.

I tried everything, but as I wrote above, I like it the most.
No rugs, no baking bags, etc.

it will burn if you do not turn it over in time

So turn it over once, wait too))))
And then put it on the extinguishing and crawl wherever you want, nothing will burn and there is no need to stand nearby.
(This is about MV or SV)

Yohu! : yahoo: Cabbage rolls with grape leaves, but with sour cream and garlic sauce!

[Marysya27]

Marysya27,
Alla, hit on the spot with such meat, the recipe is amazing, I can imagine how delicious it is Thank you very much for such a detailed recipe

[Svetlana777]

Svetlana777, It is under the influence of the Leaning Tower of Pisa Did you look at the bread? This is the one I was talking about. Coriander can be replaced with cumin (as you like more)
Rituslya, Yohu-Yohu-Yohu So invigorates and pleases Your optimistic cry So everything is good and tasty. And there is

And then put it on the stew and crawl wherever you want

So I do it. Of course it depends on the type of meat, but it always turns out softer than on the stove because I like to stew for a long time, and MV (not to mention CB) is more airtight than my lids on pans - it does not dry out.

I remembered the meat with cherries, I will definitely repeat in something, it’s very curious what happens.

Something with the clamps is quite a disaster, the one that broke for storage long ago, now the latch for pans is closing worse and worse ...

Did you look at the bread?

: nyam: yeah, great bread, already, thank you

Huge pancake with apples, on kefir (Tortilla Chef 118000 Princess) (Admin)

[Ilmirushki]

: rose: I'm still impressed by the "... big tasty potato pancake with meat filling" from Ilmirushki Doesn't let go, I want to do it. One, "but very large" And here the temptation doubles "HUGE PANCET ... ' Admin,
I will look for food helpers for dishes to order :)

I will look for food helpers for dishes to order

Here, this part of the recipe is the most difficult for me.

this part of the recipe is the most difficult for me

The same story, the fish pie did not fit into the tortilla, it took up the entire GF pizza maker and about 3/4 fell into the freezer, I hope nothing will be there

Preparing a brake for tomorrow

Workpiece:

After 40 min. by 3. Pies without spread:

Donets:

Incision:

[Marysya27]

Marysya27lying under the table. And what kind of dough?

And in general, beauties, can you ask a stupid question from a novice pizza maker? Of course, I understand that the beauty of taste is in nuances, but can anyone have a universal recipe for yeast dough to suit everything: pizza, pies, flatbreads (like focaccia), pies?

It is very difficult for some of them to master a new technique: I read pizza and tortilla at the same time. I decided to cook miner's potatoes in Tortilla. By the time we got home, the subtleties of the recipe had worn off. She cut the potatoes with Burner, oiled the bottom of the turtle. I added some salt on top, slightly grated cheese. Turned on for 4 for 20 minutes. After 15 minutes I decided to turn it over. I tried with a spatula - the pancake does not turn over (the potato sticks are not baked). And how to brown the other side? Tupila has not yet realized that she can be turned over entirely!
The result is a fried potato (by itself) with a light crust. Next time I will try on a 5-ke.

Added Friday 03 Feb 2017 08:45

Tatyana, I wrote it down, I’ll take my husband to the bathhouse, try it boom!

[Alenka212]

Alenka212, Elena, thanks Get out from under the table, it's inconvenient to write there

This time, the dough is a recycling team, still in memory: 270g of fermented baked milk 4%, 8g of ordinary salt, 1 tbsp. l. candied honey, 6 quail eggs (1 medium chicken can be used), 2 tbsp. l. rast. butter, gr 50-80 softened margarine (room t *), cut into pieces), a bag of vanilla sugar, 550-580 g of flour (if necessary, add a couple more spoons), 22 g of fresh yeast,
grated with flour already put in the flour (or 2 - 2 1/2 tsp. dry yeast). HP program "Yeast dough"
Cut part of the dough (270g) into 30 g each (the rest can be refrigerated. I also have a baking sheet of pies). Teaspoon fillings. Slightly flatten the formed pie. I have no spread (you can grease with an egg). Proofing in a closed Tortilla. Bake with fixing 30 min. on 3. View. If you need another 10 minutes. (it is possible without fixing).
* A couple of universal types of dough that I use, if necessary, throw it off in a personal.

For potatoes If this was not intended, then it is better to add cheese at the end of cooking, then you will not have to turn it over in one piece. And if immediately with cheese and for 5, then the dish can burn without having time to cook

[Marysya27]

Marysya27, pies, stole one.

A couple of universal types of dough that I use, if necessary, throw it off in a personal.

I also want to.

* A couple of universal types of dough that I use, if necessary, throw it off in a personal.

Everything in a personal, yes in a personal? Why PM
Do we not want to know how to make dough? Then give everyone a personal

Girls, let's go without a personal, if it's not a secret and concerns everyone and everyone needs

I have a dough from Anise, oh, how universal. Well, except for pizza, and that's because, in principle, I haven't cooked it for a hundred years and I don't plan. And also snack buns, and tortillas, and a pie with any filling like it. And most of all I like that it can be put in the refrigerator and used in parts.

[Lera-7]

Lera-7, shy, take more, help yourself

Everything in a personal, yes in a personal? Why PM

Admin, it's just faster, no need to look at someone who posted something similar or not
In the "basement" - nizya, in a personal - ayayay
Tatiana will teach you to spread recipes
And we have only one secret: "... for such a" small "company, such a" big "secret

Tatiana will teach you to spread recipes
And we have only one secret: "... for such a" small "company, such a" big "secret

Do you think we are not suitable for your small company? Yes? And I was dreaming

If you draw up recipes, I will take links to them in my topic (temporary) My tortilla, what I cook in it you already know the way to it

And all the small recipes, such as dough and other interesting little things - I will also take into my topic, and leave a link here.

Or will that not work either?

Girls, I am all tormented, the device beckons very much, the price is decent. I have 5 adult eaters. what is the volume of the pan? is there enough to eat at once, I mean such dishes as casserole, stew meat

[Romchka]

Do you think we are not suitable for your small company? Yes? And I was dreaming

Romchka, of course, I don’t think so joking, probably)) Read: there are many little secrets for a large company. And re-encrypted
Lump (together), pan (bread) - together we share bread and secrets too

Or will that not work either?

Tatyana, these are just VIP conditions. Thank you.
To me on "you"
Kisena, volume 1l. Not enough for five

Tricky question!

Who will voluntarily agree to be a moderator in this topic? A?