Cooking recipes. Lost recipe!

Well, I'll add:
Fat cheese melts well, but for some reason the gouda (the one I tried) somehow does not stretch, but is soft, but easily divided into parts. I don’t know how to describe it ... does not stretch with threads.

I don't make small rolls, but a large roll. It is convenient to melt it in a large bag in boiling water. If there is no large package, then I heat the cheese in a water bath in a saucepan (this happens very, very quickly), and dump the cheese onto a piece of cling film, while no cheese remains stuck in the saucepan.

If you heat in a micr, it is better at low power, like butter for sandwiches, until you gain experience.

Then, in the same bag (or directly over the cheese, if on a film) I roll it out with a rolling pin, cut the bag. And I put the filling on the layer of cheese, then I wrap the roll. You need to do it quickly so that the cheese is still plastic.

When I make homemade melted cheese, I roll it out and stuff right away, while it's hot. It is very convenient, because it is like a continuation of the process.

But cooled melted is usually not so soft and tender

I do not think so...
I make processed cheese of any consistency, I want hard, I want pasty, like "Amber". And sometimes you need a liquid sauce, I adore cheese sauce.

--
yeah, I saw Leakey's version. And if there is no mikra? Can I have a steam bath?
Does the taste of the cheese change greatly from the original during the "melting" process?

about the bath / steam - I have not tried it myself, but my friend often makes similar rolls and drowns in a bag dipped in a pot of boiling water (like Qween). I made baskets for portioned salads, rolled a couple of small rolls for curiosity, and that's it.
and the taste does not change at all, you do not completely melt it, but only to the point of "plasticine".

[Qween]

Qween, linaThank you for the tips! I will definitely try.
While I think - what is the best to melt. I don’t have a micr, of the options - a double boiler or a saucepan. Well, there is also cartoon and hp, but they can hardly help me here.

And it's also interesting how pickled cheeses can behave (the same Chechil or Suluguni, for example).

In those ready-made ones that we take, there is clearly a sense of "brine", but now I'm thinking - maybe it's just that something is added to ordinary hard cheese during the heating to achieve such an effect?
ps:Qween, but can you share your successful filling combinations? In ready-made ones, I like walnut and mint (separately).

I have not made from pickled cheeses, and I do not plan, there is a feeling that it will not work. IMHO
I think that if they are made from pickled cheese, then the roll is rolled, at a certain stage in the preparation of the cheese itself.
But, again, I do not know what you sell for rolls.

If I want to diversify, then, I already wrote that I make melted homemade.
We don't have our favorite fillings, we like everything (we do it for ourselves).
And mint in cheese - we love this very much, especially if the cheese is made from baked milk. And we also love with nuts, only nuts (walnuts) I bake, in advance, in the shell. I didn't do it with others.

Also, offhand, options: olives / olives, pickled paprika / hot peppers, smoked sausage / ham, cumin seeds, spicy curd pasta, mushrooms, spinach / sorrel, spicy fresh herbs (we like tarragon especially).

If processed unsalted cheese (if you do it, suddenly, homemade), then you can do it with cocoa and chocolate pieces, nuts.

Qween, oh, how can you bake nuts in their shells, we have these heaps of nuts, it can come in handy

[kleskox35]

kleskox35, the most delicious walnuts are baked in shells. Once my mother was ill, and she did not want anything, but only asked for such nuts.
The taste is different from pan-fried and microwave-baked.

Simply place them whole, without breaking, on a baking sheet and place in the oven at a temperature above low to medium heat. Bake the nuts until tender - this is about 30 minutes. Here it is advisable to taste the nuts during the cooking process, because the result is influenced by the size of the nut, and the thickness of the shell and the oven.
In the last oven, I made the fire higher than in this one. And the nuts are always the same, from the same old tree.

Cook once and you will understand everything about your nuts and about the oven.
Then you will bake them on the machine.
PS: By the way, these nuts are very easy to break.

ZYY: Just do not think that they need to be baked in some intricate way, it's simple, I painted it in detail as best I could.

I think that if they are made from pickled cheese, then the roll is rolled, at a certain stage in the preparation of the cheese itself.
But, again, I do not know what you sell for rolls.

And I don’t know how to explain "on the fingers", it is necessary to try, here even a photo will hardly help. Well, it happens to be chechil pulled with threads or pigtails (not smoked), and then there is something similar, but in the form of rolls. And it's delicious, it's very nice with wine, but at what stage they flatten it and how they proceed with it - I don't know.

In! Googled in the pictures that something very similar is being made from suluguni, it turns out. So you can still use pickled cheeses?
The photo looks like it looks like, but I'm not taking it in the seventh, just a store next to the house. Ours are thinner, but the meaning is clearly the same.

I'm making a cheese roll with salted red fish. Yummy and easy to do
I take low-fat hard cheese (probably with mozzarella or suluguni). I do this.

Cheese - 300 g
Dill or parsley
Lightly salted salmon (or other fish) - 300 g

Preparation:

Grate cheese on a fine grater.
Wash the greens, dry and chop finely.
Mix the cheese with herbs, put in a film, twist so that it does not open, put it in boiling water (hold the tip of the film in your hand), and hold until the cheese dissolves.

Expand the film, put another layer of film on top and roll it out with a rolling pin into a thin layer.
Slice the fish thinly.
Remove the top film and put the fish on a sheet of rolled cheese and roll tightly.

Wrap the roll in film, put under a light press, chill in the refrigerator (and cut into portions).

This appetizer looks so beautiful on the festive table. At the New Year's table we always have

[Ernimel]

Ernimel, we don't sell such rolls. I can assume that the filling is wrapped in fresh, warm cheese. But there is no reason to melt it, the structure will be broken. IMHO

[leafy suluguni]

I met several recipes that mention such a thing as leafy suluguni... I strongly suspect that it is with him that such things are done, but where is this found? This is the first time I've ever heard of this. Only if you look for some in the markets, probably ...

In any case, I'll try to make it with regular cheese at my leisure. I think it will be delicious too.

I had a roll of ordinary cheese, it melted easily and easily rolled between two layers of cling film. It turned out when sliced ​​like in your photo. I think you can taste any filling.

Dear forum users!
Help me find a recipe for bread with the addition of oatmeal (not with oatmeal).

[papa]

papa, I do like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=882.0 Replacing both oatmeal and oatmeal flour with ground oatmeal on a coffee grinder.

Girls, I have a question.
Now I bought 2 pieces of beef neck, both 1.5 kg, not thick. Now the question is - what can I do with them? Desirable, easy to prepare and in a slow cooker?
Only goulash came to my mind, but it was already a couple of days ago. For some reason, I recall from childhood meat cooked in a pressure cooker - delicious, crumbly and sticking to fingers - dad cooked, then we sprinkled it with salt (meat, not dad), but in MV, I think that this will not work

Desirable, easy to prepare and in a slow cooker?

probably you don't have to do everything at once?
In the cartoon, I like the stew. I cut the meat into pieces, put in a cartoon saucepan, on top a little fried onions. Salt, pepper and everything, not any fat and water. I put on stewing, for two hours (if beef) and it turns out meat in its own juice.
But your dad boiled meat in a pressure cooker. Boiled Goddess is a separate song.

[celfh]

celfh,
Well, maybe not all at once I also decided to stop at meat and onions - thank you very much for the tip :)))))
Dad, by the way, made meat steamed, a mesh was inserted into that pressure cooker, meat was put on it, and water was poured down. Pressure cooker, what else should I buy now?

Braised beef neck
Cut the vegetables (carrots, onions, celery root, sweet peppers).

Wash the meat in a piece, wipe dry, rub with salt and pepper. Fry a whole piece on all sides in ghee or vegetable oil until golden brown. You can do this in a multitude on the Baking mode.

Put multi coarsely chopped vegetables in a saucepan, pour 120-150 ml of dry wine, put to stew for 3-4 hours in the Stew mode. Water the meat from time to time with the resulting juice from the vegetables and wine. Taste it, maybe you need to add spices and salt.

Periodically, after 2 hours of stewing, check the readiness of the meat, perhaps the meat will cook faster, it all depends on your taste for the tenderness of the meat - if the meat is boiled, cook longer.

I would make meat like this

I ask for advice: in my oversight, the expiration date of two packages of mascarpone cheese has passed. Throwing away such an expensive product is not straightforward, especially since it is hermetically sealed and stored only in the refrigerator. I won't venture into the cream, but maybe there are recipes with heat treatment? Can you put it instead of cottage cheese in some muffins?

How long has it passed? The fact is that for hermetically packed products, they usually give one and a half stock for storage.

Any cheesecake that is baked or boiled
(for example, cheesecake from Lukerya, I saw the recipe on cooking)
🔗

As for the cupcakes - as far as I remember, the shop mascarpone is very fatty. Why not try GOST curd cake, using mascarpone instead of butter and curd?

Aunt Besya completely agrees with Rina72 - his cheesecake! Here's a pretty tasty variation in my opinion ...
🔗

So I thought about such recipes with heat treatment, but I did not know them. Thank you!!! I will build my spoiled wealth

tell me the recipe for pancakes from mashed potatoes, in Ukraine "LEEZHNI" are called

🔗
Here is the recipe, but it seems to me more like a casserole.

On the internet, lay this casserole, and we do the same, only with pancakes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23616.0

Girls please tell me! Somewhere we had such beautiful cakes in which potatoes were wrapped.

Tanya, this one?https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=80027.0

Helen, thanks, this is it

girls, dear, tell me who gave advice on freezing mashed strawberries with sugar? where is it?
We got this puree out of the freezer, or rather popsicles - and it just took our breath away - so delicious !!! who to thank?

[Rustic stove]

girls, dear, tell me who gave advice on freezing mashed strawberries with sugar? where is it?
We got this puree out of the freezer, or rather popsicles - and it took our breath away - so delicious !!! who to thank?

Rustic stove, I freeze the peeled pepper (that is, as I cook for stuffing - with a cut off top and without seeds).

Mine, I do not blanch, I dry it, then I simply put one inside the other in columns the width of the chamber to save space. In the foil and in the freezer!
Then, when the time comes, I take it out, let it thaw a little (not quite) and cook as usual.
I freeze berries in the same way. I have a rimmed tray in my freezer for quick freezing.

Except for strawberries. I process it in a blender with a small amount of sugar and pour it into plastic bottles made of mineral water.I freeze it and when necessary, I cut off a piece of the cylinder that needs to be sized with a knife with teeth. I just don't like frozen strawberries.

girls, dear, tell me who gave advice on freezing mashed strawberries with sugar? where is it?

You need to write down, we have enough such craftsmen for strawberries and other berries with sugar

[Lucy,]

Lucy,Thank you!

Rommie! yes, of course it is necessary, but ... laziness, mother, follow. since I'll definitely write it down. now such a wonderful function - bookmarks, that nothing is lost, but before ...

Rinishechka, for some reason it seems to me that it was Aunt Basya and someone else. You will have to watch the whole topic

I also took out strawberry puree from the freezer today, yummy

And I almost immediately sentenced him, out of 10 kg of strawberries "ice cream" was enough for 2 weeks

Gabishechka .... yeah, but when it comes to gratitude, you need it!
I just never did it so that puree and immediately with sugar. And it turned out to be SO yummy !!!

rinishek, and hot, straight from the pan, pancakes-pancakes do you eat? serve half-frozen-half-melted puree with them

And I almost immediately sentenced him, out of 10 kg of strawberries "ice cream" was enough for 2 weeks
[/ quot

rinishek, and hot, straight from the pan, pancakes-pancakes do you eat? serve half-frozen-half-melted puree with them

e]
Oh, and the virgins are artisans, I certainly did not do that, but I always suspected that it was delicious. I didn't have my own strawberries this year, but I bought frozen ones in the supermarket for ice cream.
And that's enough to brag about it - not everyone has it.

Well, and then I'll stick to the glory of others
Here is my sugar-coated strawberry https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=68177.0, in the main author's topic, I also repeatedly exhibited these recipes for freezing fruit purees with sugar

Make and eat healthy, tasty and healthy

Aha, Admin and you tease ... well, I went to your link and found some peace of mind - but, on the other hand, I have frozen homemade cherries and apricots, so I have nothing to do.

Yeah, Admin and you tease ... well, I went to your link and found some peace of mind - but, on the other hand, I have frozen homemade cherries and apricots, so I have nothing to do.

And I really like to tease in this way, what if you want to make such delicious stocks

And I have so many different fruits frozen in different versions, jars of sugar, bags without sugar ... at least make a list
And as soon as the freezer does not crack at the seams! Everything will come in handy!

Gaby
and you lick your lips, lick your lips - in the summer, too, prepare it! I like to freeze in plastic jars from 200g sour cream And raspberries are still so good to prepare

And as soon as the freezer does not crack at the seams! Everything will come in handy!

Admin, I have two drawers barely close, the third is filled with pyramids of jars in the fourth, there are only two trays with berries - left for meat-fish-chicken

And I really like to tease in this way, what if you want to make such delicious stocks

Admin, I get it, I appreciate the influence of your personality on the forum and on me in particular, honestly.

Gaby
and you lick your lips, lick your lips - in the summer, too, prepare it! I like to freeze in plastic jars from 200g sour cream And raspberries are still so good to prepare

Linka, the artist continues to mock me, well you calmed and persuaded me ... I will be in my supermarket - I will buy myself frozen strawberries for ice cream from Freken Bock.

[Gaby]

Admin, I get it, I appreciate the influence of your personality on the forum and on me in particular, honestly.

Oh, Gaby, I even laughed heartily straight into the screen
Thank you for evaluating my impact on your personality.

Friends! I can't find a topic on dough molding, all sorts of rolls, pies, etc. Google doesn't give anything good

[Dough cutting]

Dough cutting

Shape, dear !!!

Girls, someone made meringue roses, so rosy ... in the theme of coconut meringue I revised it, in Tortyzhkin Meringue, too ... Maybe someone remembers? Maybe someone knows?

Wasn't it Lisss's? I played for a long time with protein-custard, and then dried it in the oven ...

[elochka26]

Nope, I asked her ...

Added:
Found it !!! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27660.0 author elochka26

lina, Thank you!

And who remembers where we had a recipe for how to make salted squids ourselves? Otherwise I defrost it first, cleaned it, and only then I realized that there was no recipe