Niashka
I love this cake, but I haven't made it myself…. and in the internet there are so many recipes that I got lost ... I really love the "Potato" from the store .... maybe who knows the recipe?
Anastasia
I did it according to this recipe 🔗 with good-cook, they turn out like store-bought ones, only much tastier. I add a little more cognac.
Irina @
And I make donuts on kefir (it is better if it is sour milk, which has already begun to exfoliate).
But I have everything by sight. Somewhere 300 ml of kefir; 1/2 tsp. soda quenched with vinegar; 1/4 tsp salt; 1 egg + enough flour so that the dough is soft (barely allowed to make anything out of it).
I roll out a circle 1 cm thick, cut into diamonds, pierce them several times with a fork and fry in a preheated pan on both sides.
I put in a bowl + vegetable oil (preferably unrefined) + finely chopped garlic + salt); shake and impregnate for a couple of minutes
Delicious . From the same dough I make pies with different fillings (since I don't really like pies with yeast dough)
vishenka_74
Quote: Admin

Necessarily!
Since you are on sybarite, we will make it ourselves according to your recipe. Thank you!

And then I remembered - on our forum someone was making garlic buns, we need to find a reference.
Now we will make a lunch menu for tomorrow!
Admin, can you remember these buns?
I cooked them according to the recipe for the dough "Imperial buns from Stern"
and the way of cooking them remained from my mother, she always did this with me
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1325.0
Cubic
I want to ask for new ideas for Lenten New Year's table... Turkey, chicken, meat - all this I will cook for Christmas, the only exception for animal products -
it's seafood.
Please share the recipes! Or links!
/ thought where to put the question, still decided here, and not in the topic about NG /
lina
Cubic, take a look here
🔗
Maybe look at something.

Salad Sea
Salted salmon (or trout), shrimp, rice, Chinese cabbage. Season with mayonnaise, sprinkle with caviar. You can also add other seafood to your taste - what you eat and what you like. There is lean calve mayonnaise.
Cubic
lina thanks for the link, I will study .... I dragged the recipe away.

And lean mayonnaise is now in bulk, there are even delicious
vishenka_74
since my husband is on a business trip, I will prepare myself an almost light salad for dinner today
for this you need 1 large or 2 small radishes, white can be black, I bought white, 300 grams of boiled beef or calves (whoever you like), 1-2 onions salt pepper mayonnaise. So the radish must be peeled and grated, the meat must be boiled and cut into strips, the onion must be cut into half rings and fried, everything must be combined, salt and pepper to taste, season with mayonnaise.
Hairpin
And we have a recipe hasha? Search does not skip a short word ...
Qween
We don't have Khash
himichka
HAIRPIN, why hash? We have a new contender for the hand and heart "in the prime of life" And for khash you need cow's tails .... garlic ... TASTE BUT......
Hairpin
Quote: himichka

HAIRPIN, why hash? We have a new contender for the hand and heart "in the prime of life" And for khash you need cow's tails ... garlic ... TASTE BUT......
I didn't have it ... I have it for a long time ... It's just after the jellied meat that I wonder why I still can't do khash. So I want to see what I can't do there!
Ukka
Khash is generally a very popular broth (soup) in the Caucasus. The inhabitants of Azerbaijan consider it their invention.
There is even a saying - "Aydin khash, akhshama bozbash" ("In the morning khash, in the evening bozbash").
My ex-husband loved him very much in the morning in the winter. And I liked the boiled legs themselves ... without broth ...

Hairpin, khash is cooked from the lower parts of beef legs. The legs must be carefully processed, cut into several parts. Cooking technology is the same as jellied meat. For khash, they make a sauce of garlic, herbs and vinegar. Served with lavash.This, at least, is how khash is prepared in Kurdamir.
himichka
We also use tails for khash.
MariV

Khash is an excellent dish - and for a hangover - better than pickle, and after fractures and injuries.
Hairpin
Khimichka!
Then it turns out that if I heat the jellied meat, I will get khash !!! There must be something else ... Fundamental!
himichka
As far as I understand, khash is a very rich beef broth, generously seasoned with garlic and without meat. Eat it and your lips stick together.
Admin

How to make hash can be found here - recipe with pictures.

🔗
Coconut
And today I cooked mushroom soup with processed cheeseCooking recipes. Lost recipe!

ministerial cutlets
Cooking recipes. Lost recipe!

and for dessert a quick napoleon
Cooking recipes. Lost recipe!
Hairpin
Admin!
Thank you for reminding me about Dundak. How did I forget about him.

Coconut! I'll go in here again with hash.

The second no less important component of khash is the rumen (cow's stomach) or beef tail. I prefer the ponytail as a well-finished scar is rare. And poorly dressed can simply ruin khash with unbearable ambergris, which is difficult to remove even by washing.

Are scars / tails in the markets worth looking for in Moscow? And if so, has anyone used it in this direction?
Boo Boo
I demand a link to cutlets and napoleon.
Coconut
I was in such a hurry that I forgot to add
in the cutlets, you still need a bunch of green onions, which must be chopped and mixed with all the ingredients.

The cutlets are very tender and very tasty.
Summer resident
What snacks are right to serve with cognac? Lemon doesn't count.
Qween
Summer resident , do not eat cognac with lemon? You joked ?
Aunt Besya
Coconut,this recipe was once given in the Good Morning program by Roxana Babayan, who called him "Ministerial Schnitzel". Since then, too, has been constantly in use, absolutely any meat is suitable, including all sorts of trimmings after serving, etc. Not bad a little crushed garlic and favorite spices. Babayan said ideally that the pieces of meat in the filling would stand for a couple of hours in the refrigerator, but if necessary, quickly and immediately go
Summer resident
Quote: Qween

Summer resident , do not eat cognac with lemon? You joked ?

This is how I once pierced. : red: God sent me a French matchmaker, though Uzhgorod bottling, but even so. When he took out a bottle of French cognac to the table I had set, I ran to cut a lemon, he looked at me with some surprise, but got wet. Cognac was a wonderful snack with Ukrainian delicacies and chops with baked potatoes, and only after the N-th glass did he ask why the lemon. Realizing that she was pierced, she quickly taught him how to make it as an appetizer to the Nikolashka cognac with cheese. This he appreciated
Qween
Summer resident, interesting story .
I, according to your first message, immediately guessed that it was not just written about lemon, if they do not have a snack.

I can't recommend snacks for you. We do not have a snack of cognac, such food that is considered a feast. Everything is simple.
Summer resident
Not necessarily a feast, but if you invite your acquaintances to a bottle of cognac, what is the right snack for his bastard?
Qween
Summer resident, then we are talking about good cognac.
Serve it after meals and coffee.
And to cognac - dark chocolate, good quality.
Chantal
"Traditionally, it is customary to serve meat (especially game and lamb), fruits (grapes, apples), dried fruits (raisins, prunes), chocolate, coffee, desserts with cognac. An interesting exquisite combination is formed by cognac and French cheeses."
LaraN
Quote: Summer resident

Not necessarily a feast, but if you invite your acquaintances to a bottle of cognac, what is the right snack for his bastard?
Summer resident, I found such a message on some forum.
I quote literally "A couple of years ago I ended up in a restaurant in Moscow. I saw" Cognac Plate "on the menu. It became interesting and decided to try it. They brought a huge plate. In the center - a bowl with hot honey, and along the perimeter there are small pieces of different kinds of cheese and nuts. Seeing my surprise, the waiter told me that cognac should be eaten by dipping cheese in melted honey. Surprised, I tried ...And I will say now that I just don't know better than a snack. But this is strictly under the brandy. "
Whether this is really the "right" snack, I don't know.
Gingerbread
Summer resident, thanks for the recipe. I have never made this dish - now I will try it.
One question:
Knead in dough for pasta mode
I do not have such a regime (so that it was called that). What time is it? Is this a mode for pizza (1.5 hours) or for noodles (15 minutes)?
Celestine
Quote: Gingerbread


Knead in dough for pasta mode
I do not have such a regime (so that it was called that). What time is it? Is this a mode for pizza (1.5 hours) or for noodles (15 minutes)?

Pasta is noodles, if there is no yeast in the recipe, then you do not need to knead the dough for 1.5 hours, there is nothing to fit.
Umenok
And we also lay out the pasties in one row on the board, put them with a towel and freeze them. This is very convenient for my family. You will spend the evening in the kitchen, but there is food in the house for a long time, just in case of fire, when I get stuck at work, the family needs something to eat!
They took it out of the freezer, thawed it slightly (you can also in the microwave), but so lightly so that the form would hold even in a frying pan in hot oil!
Only my recipe is simpler, the dough is like for dumplings-dumplings, and the minced beef-veal, so that it is not greasy, so all this is fried in oil.
When the mother-in-law got married she taught me to add a little water to the minced meat for pasties and dumplings, literally a couple of st. spoons so that the minced meat is softer (and plastic or something, I don't know how to describe it correctly) and freeze better.
Luysia
Quote: Umka

When the mother-in-law got married she taught me to add a little water to the minced meat for pasties and dumplings, literally a couple of st. spoons so that the minced meat is softer (and plastic or something, I don't know how to describe it correctly) and freeze better.

Water is added not only for better freezing, but most importantly - for the juiciness of the minced meat, then you bite off a hot cheburek, and there is such a delicious meat juice!

I already want chebureks!
Aunt Besya
We started talking about pasties, and I remembered that I had bought such a device and had not yet tested it: wowhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.new#new
Luysia
Quote: Lyulёk

I'm minced for chebureks 1/2 tbsp. I add kefir, that's when the meat gives off its juice.

I'm sorry, if I fell out of place with my recipe, I wanted to share

Very appropriate!

Next time I will replace the water with kefir, I believe it will become even tastier!

And my dough recipe is very similar!
Lyulёk
Glad if I helped you with something
Hairpin
And where is the Kiev cake with pictures?
Makhno
With the pictures, until you get it. So far only the recipe.
I'll get home tonight and do everything ..
Be warned .... the recipe is not cheap and requires half a day's fuss.
But it's worth it
Hairpin
Better not to rush and take pictures !!!
We're not in a hurry here ...
Qween
Quote: Makhno

Be warned .... the recipe is not cheap and requires half a day's fuss.

Makhno, and where do you see the timid?
Hairpin
I was cutting mutton the other day. And there were big chunks of fat in this mutton. I put them in a separate plate, and then ... pickled them (vegetable oil + vinegar + spices). Well, I thought that if fried potatoes with lard are delicious, then why not fry them in lamb fat.
Now I sit and think. Should he fry potatoes? Maybe fat is fundamentally different from lard?
tatulja12
Hairpin, mutton fat differs from pork fat in that it begins to solidify while still warm, earlier than pork fat. Lamb dishes should only be eaten hot. Otherwise, fat will immediately solidify on the spoon. If pork fat is soft, then mutton, like beef fat, is hard.
Hairpin
That is, it is difficult for the body to process? More difficult than pork? Then I'd better throw it away ...
Summer resident
Not in
Quote: Hairpin

That is, it is difficult for the body to process? More difficult than pork? Then I'd better throw it away ...
Don't throw it away. Add a little to any minced meat
Hairpin
Summer resident... Late ... Very late ...
Chantal
have we lost it?
Hairpin
Yeah ... and irrevocably ...

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