Baking machine Tortilla Chef 118000 Princess

[Marysya27]

Marysya27, your dumplings with cabbage killed me on the spot. Today we ate with potatoes. There was dough left, I thought with what else to make. Now I know - with cabbage. The cabbage is already young. Tell me how you prepared the filling. I have never done it with cabbage

[Vikulina]

Vikulina, Victoria, kirch, Lyudmila, thanks for the kind words
For cabbage. On page 48 of this topic, I just cooked cabbage in Tortilla. You can see. Only that cabbage, and this one (which is in dumplings) - not young, but ordinary white cabbage. And the difference between them (cabbage) is that cabbage was cooked into dumplings with the addition of homemade sauerkraut. It turns out to be more piquant. If you need details or clarifications on this, I will write tomorrow.
While I was writing, a lean bread with a heart on the top crust arrived in time for breakfast, whole grain with sourdough

Donets:

Fresh cut:

Who needs a fragrant crust? Stretch and pull yourself up
Tortilla -
Girls - and good day

Clever craftswomen, and you need to bake puffs in Tortilla with a slot (such as puff pastries, sausages in a puff)?

[Ilmirchik]

Here I look at the photo and think that my Tortilyanych is somehow small. How can I put so many baguette pieces into it ?! Definitely not. As many as 11 castors!Ilmirchik, great!
Or here's a lot more dumplings or 6 kartoplyanichki with meat!
Marysenka, you are our storehouse of ideas!
I don’t like pastries. Something wrong. The top heats my bottom faster, probably that's why. Or the pies must somehow be laid out barrel to barrel so that there are no gaps. I do not know.
I have a bigger Tortilych, it's a deep frying pan.

[Rita]

Rita, I didn't even bother to count right away, you just puzzled me now. There is still a baguette, I went to measure its parameters. Rita, baguette very huuuuDInky, I still cut it a little obliquely, but if the correct round, then it is only 4.5x6 cm I give a tooth!

Added on Friday 03 Mar 2017 09:55 AM

Girls, I love myself on thoughts isn't there a lot of methat I'm almost online here. As I am "alone at home" today, for breakfast I made myself a favorite with the following thing: I'm telling you. Yesterday in the store I saw a very fresh, beautiful "silver" herring. So I wanted the herring of my ambassador, bought and salted, or rather, pickled. From 4 herring a bonus got 4 plates of caviar (salted) and 4 plates of milk. I know not everyone eats, but for those who love, I continue. I greased the tortilla with butter, cut a whole onion, well, this ... medium size. I sent finely chopped milk to the fried onion: ... All this has already fried along with the addition of salt and some kind of herbal dressing from the bag. Loose 2 eggs with 2 kernels of milk: ... Aaaa muddler, I almost forgot, Toritlka was initially turned on for 15 minutes for 3. After 10 minutes it opened, everything is already beautiful: ... The shape-shifter is even prettier ... I did not bother with bringing to ideal golden beauty. you already want to eat!, rolled into a roll: ... Cut and ... see the first photo

[Alenka212]

... do you need to bake puffs in Tortilla with a slot (such as puff pastries, sausages in a puff)?

Alenka212, Elena, no need with a gap. Simply without locking the handles. On page 166 trada sausages in puff pastry showed beautiful Baking - in a closed Tortilla.
Ilmirushka, cool and cool rolls turned out
The "when she is at home" mode, how to help a creative person

The "when she is at home" mode, how to help a creative person

And don't tell, Alla. I often have the "CHO ​​see, then I fry" mode turned on

[Ilmirushka]

"... CHO I see, then I fry"

Ilmirushka, and also + CHO Tortilla does with people But here they will understand, here everyone is like that

[Marysechka 27]

Marysechka 27, Thank you! I went to look. Arosto in GF made a puff without a crack, it turned out wet.

[Ilmirushka]

Ilmirushkawhen the state is "home alone", then the online mode is a duty. We are waiting for new inclusions, and maybe creatives (if the day is not planned as a fasting day)

I went to look ...

Alyonka 212, Elena, we are waiting for the return with the result

Here I look at the photo and think that my Tortilyanych is somehow small. How can I put so many baguette pieces into it ?! Definitely not. As many as 11 castors! ... Or here's a lot more dumplings or 6 kartoplyanichki with meat!

Rituslya, take Tortilyanych and come to the examination, we will compare ... Well, they will get to know Tortilla better He fries, she Bakes - there will be business

And the difference between them (cabbage) is that cabbage was cooked in dumplings with the addition of homemade sauerkraut. It turns out to be more piquant. [/ Quote
Yes, it tastes better with sauerkraut. I love fried pies with sauerkraut. It's a pity we already ate it

[Rituslya]

Rituslya

Something wrong. The top heats my bottom faster

The ritual is so correct, even in the instructions, out of the corner of my eye, I saw the plate that there were different temperatures on the upper and lower plates. Only in the booklet I did not understand which one was which. But yesterday in the night I was impatient with pancakes (I want to even sleep, I can't). I literally kneaded it into 5 pancakes, and on the table, the Tortilla was drying unfolded, I think, let me try. As a result, the upper (shallow) side really warms more than the lower (deep) side. Here. No photo because. gobbled up was eaten quickly

[kirch]

kirch, Lyudmila, you can cook without sauerkraut. Sour, too, is not always there (I'm just running out, I plan to repeat it on the weekend). Without sauerkraut, it also turns out deliciously for "eat", and for the filling To make it tastier, the main thing is to stew it, and not cook it. Then everything is ok

Yes, Allochka, thanks. We love cabbage very much so that it is not wet when stewing. Therefore, I wrote about young cabbage, it turns out to be so tasty and quickly cooks. And which salad is delicious ...

[kirch]

kirch, Lyudmila, there are a couple of interesting recipes with young cabbage. If you like it, maybe they will do for dumplings.

Here are pies with young cabbage:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=461816.0
Here is a pie, not with a young one, but you can also adjust for a young one:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=461850.0
And also about dumplings with young cabbage, lean, but not bread-baking:
🔗

Alla, thanks, especially for the last link.

[kirch]

kirch, Lyudmila,

Added Friday 03 Mar 2017 10:57 PM

Girls, made my first recipe. Thanks Admin for the incentive

(*** Relaxed wording of the definition of incentive:
Stimulus - a stick with a pointed end, with the help of which the donkey is helped to understand (through touching the "soft spot") that he must continue to move.

Here's a link:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=481202.0.html#msg2709243
Come visit
And I will not stop with bread in any way From the remnants of yesterday's dough, I just finished it. Cool and tasty

Whole grain sourdough. Dough piece 466g, stood as much as I wanted, forgot about it
Top:

Donets:

Incision:

*** And someone else was also going to bake bread, after the anniversary

Today I made chicken pancakes in our machine. I used to do it just in a frying pan, but I had to cover it with a lid, wipe off the splashes and turn it over carefully. We have everything here for one or two!

[Rituslya]

Rituslya, beautiful pancakes are very
Only today I have a perception, through the prism of "spring has come" and the color design of the message contributes to this: a light green parrot, a plate too, and zucchini pancakes resemble summer, fresh, tasty So mentally I tasted chicken pancakes with a bite of zucchini. Delicious

Today I made chicken pancakes in our machine. I used to do it just in a frying pan, but I had to cover it with a lid, wipe off the splashes and turn it over carefully. We have everything here for one or two!

Ritus, we are in tandem. : friends: For three days in a row, I fried such pancakes, cutlets.
Fast and tasty as eaters say.

[Tanyush]

Yeah,Tanyush, very tasty! I still dispose of chicken breast with such pancakes, if there is a lot left.
I haven't done it for a long time, but then I decided to try it in our unit.
Well, incomparable with a frying pan.
Marysenka,I would also eat zucchini pancakes now, but the price of these zucchini is now on a par with pork, so I have to cook from what is cheaper.

Added Saturday 04 Mar 2017 03:27 PM

Devuli, I have something two avatars in the answer. Does everyone have it?

Everyone, Ritus. I thought the same thing, what is double in my eyes

Oooh, already stopped doubling

And I really thought, again some kind of intricate virus on my computer picked up

And someone, too, was going to bake bread, after the anniversary

I remember FSE, but I still can't tune in to bread, somehow, somehow ... I'm afraid

[Marysya27]

Marysya27, Mary! I already wrote to you in the recipe itself that it is very interesting in itself, and the master class is simply gorgeous! Therefore, I would very much like, at least gradually, but to see at least your main recipes for Tortilla with precisely designed recipes. It is not always convenient to read the topic in the text, especially for beginners. Yes, and for old people, too, not always, it is necessary to follow the topic very closely, here on page 25 Tanya gives a recipe under the spoiler, how she did something there yesterday, on page 35. Manya asks how much salt Tanya added, on 45 pages. Tanya replies that there are 2 spoons, but 3 spoons are possible, etc. In short, you can't keep track. And when the finished recipe is laid out, all the discussions to it are right there, on just a few pages, so it's just a miracle how convenient it is! I really hope that you will immortalize all your recipes. And we will read, take it as a guide to action and thank you mentally every time we read and cook. There are so few recipes for Tortilla, but you have an enviable imagination and the recipes are very interesting and very sensible, indicating all the temperature modes and cooking times. So thanks again and we look forward to more and more!

My tortilla, what I cook in it

Those recipes that are fully designed by the authors
I'm waiting for new


Cabbage "ears" with cottage cheese (based on the recipe of Hanna Grabowski) in Tortilla Chef 118000 Princess (Marysia27)

[Ilmirushka]

somehow nothing ... AFRAID

Ilmirushka, which means, the poor fellow, is worn out in full It happens that you need to rest well, restore strength, so that later a successful bread (and not only) will please
Masha Ivanova, Helen, dear, thanks for the words of support and approval

at least gradually, but to see ... recipes for Tortilla with precisely designed recipes.

Helen, I will definitely do it, but gradually the Admin fairy has already conveyed this idea with a magic wand, + there are promises-debts to some girls according to recipes, + huge gratitude to everyone who tirelessly shared and shares knowledge and recipes, + many thanks for your kindness, understanding and attention of members of the forum
Romochka, thank you for adding to your catalog of recipes from everyone's favorite Tortilla and generally taking it
Yesterday I made more (again and again) kartoplyanichki and liver:

Completed order:

I cooked the liver in a whole piece, greased with mayonnaise with grilling spices. On a silicone mat and covered with it from above. I thought I'd try to make a blank for the pate. But the tasters did not wait for the transformation into pate:

And today, wheat bread:

Dough - 450 g. 30 min. by 3. Top, without smearing:

Bottom:

Incision:

And with a crust:

And pizza for breakfast:

Base dough 200 g:

No proofing. Baking 7min. by 5:

Before use:

Side cut:

[Marysya27]

Marysya27, but it is possible for krivoruks about kartoplyanichki in more detail. Yesterday I made something like mushroom stuffed with onions. I put it on a 4-ke, began to creep, turned it over with grief in half, and after frying the second side, they generally crawled

[Alenka212]

Alenka212, Elena, no need to call yourself names, and even more so your skillful hands, they have nothing to do with

This could happen (one of the common reasons) if, before being processed into kartopolyniki, the potatoes were mashed potatoes, to which milk or water was added in considerable quantities.When cold, such potatoes look quite dense, and when heated, they begin to crumble, turning again into puree. In this case, additional scrapings are needed in the form of an increased amount of eggs and flour (+ a little soda). Then kartoplyanichki will not creep. But the more liquid + eggs + flour, the more they will look like pies with potatoes added to the dough.
Therefore, adding a large amount of liquid to the potato base for future cartographers is not welcome (well, maybe a couple of tablespoons of sour cream or milk).
Can still "piggy" put (as an additional nuance that must be taken into account) low-starchy potato variety.
For this case, there is an ambulance
Potatoes from any kind of potato will not be capricious in the direction of collapse if they cook potatoes for them in their uniforms. This adds stickiness.
I can lay out the ratio of ingredients later (maybe with a recipe), because I cook "by eye"
The general scheme of preparation has already been written in one of the messages. I will look for where and indicate here
And even more often, kartopolyans are a form of disposal of potatoes Ideally, the preparation of blanks should go as an independent dish and the potatoes should be freshly prepared and processed for this particular treat
Here, I found it on page 101:

... I won't say anything about kartoplyanichkas yet, because everything is "by eye" and "on the machine". Speaking generally and in a short (not typical for me) manner, then:
1. Boil potatoes. I put the potatoes in boiling water. If the kartoplyanichki are with savory filling, then during cooking I add a whole onion + bay leaf. Salt at the end of cooking.
2. I often make kartoplyanichki from the remaining potatoes (pre-wiped through a metal sieve so that there are no lumps). BUT tastier when freshly cooked and cooled to a warm state.
3. Mash the cooked potatoes in mashed potatoes, after draining all the water and removing the already unnecessary onion and laurel. sheet.
I pin it on a little, drive in eggs (this time 2). I stir. + flour (so that the dough is of medium consistency). *** Sometimes add a spoon or two sour cream or sour.
4. I dip my hands in water, form like dumplings with filling, smoothing the connecting seam. I give the desired shape.
5. I roll lightly (not savory, with a dusting effect) in finely ground crackers (I call them the remnants of well-ground crackers). Or in cornmeal.
6. A tablespoon of rast. Spread butter with a brush along the bottom of the pan, preheated for a minute (maybe less) by 4. Further, on one side - open. After the turnover of the kartoplyanichki - closed, also for 4 minutes. Until your favorite goldenness. Then bring to readiness by 2.5 -3. If necessary, you can turn the kartoplyanichki one more time for a better browning of the first side.

[Marysya27]

Marysya27, thanks for the amazing "ears"!

[Svetlucha]

Svetlucha, Svetushka, thank you I will wait for a visit Maybe with a report

Eggplant casserole.
Delicious! I found eggplants today at 159 rubles per kilo, so cook soon.
Thoroughly sprinkle the finished casserole with herbs and close the lid. After a while, we open and breathe in the spring! Insanely fragrant!

[Rituslya]

Rituslya, spring is just coming in nature, but in my thoughts already with might and main, zucchini pancakes seem to me, and you "inhale spring" with an appetizing casserole
Class!
What's in the casserole? I remembered that I still had dried eggplants. Maybe at least a weak imitation on the theme "spring has come" will work

Girls, how is the tortilla coating? Doesn't peel off?

but how is the tortilla coating?

Wonderful!

class. Then I will definitely buy. I've read you and I'm already choking on saliva

Then I will definitely buy.

It is high time

I'm only the third day in the subject that such a miracle exists. I began to read the topic from the first page and so far I have only gotten to the point that you were promised only yesterday that on December 10 the tortilla would be brought to Russia. So I still can't read it. And patience is already running out ... so I decided to ask directly

[Lilyalili]

Lilyalili, do not stop reading, the first tests will begin there - first courses, first masterpieces, you will not regret

Of course I won't give up reading - it's such a pleasure. I am waiting right with you when this miracle finally gets to Russia. It's funny that all this is already in the past

[Ilmirushki]

Evening pizza

I sprinkled the morning cheese immediately, in the evening for 2-3 minutes. until ready. You can actually mozzarella right away, but with "a la" mozzarella it is better to arrange it towards the end.
This morning and evening I have not bad cheese, but more "a la", although it is written that mozzarella:

Pizza:

Donets:

Slice with a cut:

Did it turn out like in Ferrara? - No, but very tasty. Base crust with crunchy crust, cheese stretches, ruddy available.
Tortilla -

Then I will definitely buy.

It is high time

And also "pizza" with leftover Kiev cutlets for a brake:

Donets:

And also ...
Exactly one month later - anniversary of stay Ilmirushki among members of the forum
And today, a month before ...
Happy birsday, my dear ! Creative success, all kinds of benefits and stability of achievements

Added on Tuesday 07 Mar 2017 04:29 PM

Girls Has prepared a recipe for pork with cherries. Come to visit

Pork "Family Duet" (based on the recipe of Ganna Grabovskaya) Baking device Tortilla Chef 118000 Princess (Marysya27)


All members of the forum with the upcoming Women's Day. Good celebration and pleasant gifts

mmm, I came to boast of my husband's gift - now I have a turtle too, hurray!

[Lilyalili]

Lilyalili, Congratulations! Let it serve for a long time and bring many tasty joys!

[Lilyalili]

Lilyalili, husband - well done, gift - what you need Pleasant use
Alenka212, I'm sorry, I didn't finish it, because I thought I wrote
When you make potato jars from the remains of potatoes, preheat them in the microwave in order to get an idea of ​​the consistency after heating. And accordingly, then add eggs and flour. Because otherwise it is difficult to guess how much flour and eggs to add.
Made a version of bread rolls with cheese. The time still needs to be finalized. I sprinkled it with cheese early, I had to get it in advance. But tasty:

[Lilyalili]

Lilyalili, congratulations on a great gift!
Marysya27, as always, you have abundance and variety. And I mostly have cheese cakes and potato casserole. It is very convenient for me to cook such dishes in Cherenka

[Vikulina]

Vikulina, Victoria, tradition and stability are the hallmarks of mastery of performance. And I agree about the "cherenka"

And I agree about the "cherenka"

Yesterday we celebrated March 8, so I made a lenten potato pancake with mushrooms in a skullcap for my sister's husband (he is holding Lent), of course, because he was completely clean, he was so pleased that even the next day he called and thanked ...

[Victoria]

Victoria, keep it up, you just need to squeeze, so that he bought his wife as a gift, like Lil's husband

No, Marys, my sister is completely indifferent to these gadgets. If she wanted, I would give it to her myself. But you know how slim she is - lovely sight ...

Slender - yes, but the convenience of feeding her husband? Then you need to approach from the other side, if, of course, you need to. Everyone has their own algorithms