"Forest glade themed cake"
Good day to all and good mood my dear readers read.cash.I would like to say that I write about cooking and cuisine, as well as everything related to it.I continue to publish recipes, menus, and other stuff, that solve one problem:"how to make sure that at home there is always a healthy, delicious homemade food, and you spend a minimum of time, effort and money.
Let me start by saying that my little son (4 years old) goes to kindergarten. There are very few children who go there, because of pandemia, but still they go, including my son.
Yesterday evening I called the kindergarten teacher and said that the children's day tomorrow will be devoted to "farewell to autumn" and the need to prepare (learn a little poem about autumn). She dictated the text of the poem, which I wrote down. But my son refused to learn it! What to do? - I thought.
And then a genius idea popped into my head! I will make my son motivated and all children happy! I will give them a little sweet table. I told my son about it and we ended up learning the verse.
He stood up in his little chair and it rang out loud to the whole house: the leaves flew away.Following a flock of birds.I am through the red-headed autumn.
Day after day I miss it.The sky is sad
*The sun's gone down*
*It's a pity Autumn is warm*
*It's a pity autumn never stays warm*
It made my husband and me smile and even respect, because it sounded serious🍃🍂I tell you frankly: as a stone fell from my soul- 😁- we are ready for tomorrow's party. The only thing left to do is bake a cake! (I promised).
The "Glade of the Woods" cake.I called it that and my son called it mushroom cake🍄
*Biscuit:*
Flour - 300 g
Butter - 180g
Eggs - 3 units
Sugar - 300g
Cocoa powder - 75g
Soda - 1 tsp.
Salt - 1 pinch
*Cream:*
Cream (35%) - 300g
Egg yolks - 4 pcs.
Sugar - 75 g
Vanilla extract - 1 tablespoon
Agar - 7 gr
Water-70g + cream-30g = For agar dilution
Sour cream (30%) - 500 g
Powdered sugar - 75 g
Walnuts - 80-100 gr.
Fresh cherries (can be frozen, canned or even jammed) - 250 gr
Sugar - 2 tablespoons.
*Chocolate coating:*
Dark chocolate - 50 gr
Cream - 50g
Pectin - 2g
Water - 12
Sugar - 10g
Lemon juice - 1 tablespoon
***Decoration***
*Protein custard:*
Egg whites - 100g (3-4pcs)
Sugar - 200g
Water - 50 gr
Vanilla extract - 0,5 tsp.
*Frosting:*
Cream - 25 gr
Water - 25 gr
Sugar - 30 gr
Cocoa powder - 12 gr
Agar - 0,5 gr
Mint sprigs.
***Make biscuits.***
Put butter in a saucepan, stirring, bring to a boil.Pour in cocoa powder, stir well stirring from time to time.
We beat the eggs with sugar.
Mix everything together.
Sift the flour, add salt and baking soda. Pour everything into the mass, mix well.
The dough is placed in a greased mold, (on the bottom of the paper do not put the dough in a greased mold, (on the bottom of the paper do not forget about it), smooth it out. Bake at 180 ° C for 25-30 minutes.
Take ready cake out of baking tin,set aside to cool.
***Prepare the custard:***
Mix the yolks with a whisk and half the sugar. Bring the cream and the rest of the sugar until it comes to a boil, but don't boil. Remove from heat.Remove from heat and add vanilla extract.In small batches (so that the yolks...so that the yolks heat up gradually...cream into the egg yolks and sugar.
Stir with a whisk and return back into the pan. Heat again over a very low heat or a water bath, stirring constantly,until the mixture begins to thicken.A little thicker, great, the cream is ready!
Quickly remove from heat, so it doesn't overcooked.Leave it to cool, then put it in the fridge until it's ready to use.Remove pips from the cherries. Nuts chop coarsely with a knife.Prepare the syrup for the soaking:
Crush a couple of handfuls of cherries with a press, add a couple of tablespoons of sugar, a little water.Bring to a boil, simmer for 4-5 simmer for 4-5 minutes. We strain it through a sieve. We'll need about 80-100 grams.
Pour water and cream over the agar and let it swell for a while.Place the rim of the of the cake tin.From the cake cut thin (0.5-0.7 cm). Slices of biscuit.Lay them on the bottom, close to each other one another.
Soak well with cherry syrup.
Continue to cut the slices biscuit slices (the rounded edges would be better cut them off), soak them in syrup, and place them on the side of the mold.
Here we pause to finish the custard. We take the custard out of the in the refrigerator. Put the agar on the fire, stirring, bring it to a boil, simmer for a couple and simmer for a couple of minutes and you get a pretty thick...quite thick.
Combine the agar and custard.We mix it up thoroughly.Beat the sour cream with powdered sugar.
Mix the custard with whipped sour cream.
Back to the cake.Put a little cream on the bottom, and flatten it out. The rest is easy.We cut thin slices of sponge cake, and then you set them up,like this. Don't forget to add cherries and nuts.
Try to put the cream so that there are no voids. The most convenient and the neatest way to do it is to use a pastry bag with a nozzle. But I'm too lazy to do it with a spoon and with a knife, it's fine.
In general, we lay out, biscuit, cream, cherries, nuts to about this stage:
Place the rest of the cream on top, smooth it out. Again we cut slices of sponge cake, Put them on the surface of the cake. Press down firmly.
...press the cake down, not too much, of course, but so that it takes shape.
Soak in the syrup and cover with the mold with clingfilm and put it in the fridge.
*Prepare the chocolate coating:*
In a saucepan, mix the sugar and pectin, add water, mix well stir well. Bring to a boil, cook, stirring, for 1 or 2 minutes. Remove from heat, add lemon juice.Bring the cream to the boil, pour it into the chocolate.
The cream comes to a boil and we pour it into chocolate....until smooth.Combine both parts.Stir and pour it on the surface of the cake.Pour it onto the surface of the cake and smooth it out.Return the cake to the fridge a couple of hours, but it's better to keep it overnight.
*Prepare the protein custard :*
From water and sugar boil a syrup, boil it to 120 ° C. That's the science, but basically, if you don't have a thermometer. Let it simmer for 3 or 4 minutes at which time it will most likely probably reach the right temperature. Like once the syrup begins to boil, we start whisking the whites until we get we get a stiff mass. By this time the syrup is just about ready. Take off the heat and immediately, in a thin stream.Pour the syrup into the whites while continuing whisking. Whisk until very stiff .Like this:
To make the mushrooms about a third of the cream put it in a pastry bag with a round nozzle. Drop the meringues on a the baking tray covered with paper, meringue balls.
Round, mushroom cap-shaped muffins.Small and elongated upwards, like,mushroom legs. And a few pieces shaped like leaves.Dry in the oven at 50 to 60 degrees celsius until they're firm enough in your hands. Let the insides keep moist on the inside. Remove the cake from the molds.
On the cream, we scratch strips, right up to the cake, birch bark.Let's glue the penniless leaves. They are we'll paint them green with a little of dye, I don't like dye, but what I can't help it, but come on... there's a micro dosage. We'll put some ground nuts around the edge. The result will be:
Let's put some glitter on the surface of the cake. Bring the water, sugar, cream and agar to bring to a boil, simmer for a few minutes, take it off the heat, add the cocoa powder, and stir thoroughly. We get the glaze.
Let it cool and pour it evenly on the surface of the cake.
Combine the meringue caps with the meringue legs and place the mushrooms on the cake.
That's it, actually. Sprigs of mint to decorate before serving, otherwise the mint wilt.That's the kind of cake my son would love to have - it's nothing to say.
View from above.
And these are mushrooms.They're so cute, I like them very much and so did my son😍
I think the kids in kindergarten will also like it)))
Unfortunately, because of covid, parents are not allowed in the middle of the kindergarten room, and the teachers pick up the children - near the entrance to the courtyard. And I won't get to see this party...😔
*What do you think: will the kids like it? Write me about it)))*
***I want to know your opinion.***
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
"Onion and garlic jam"
A bomb against the fall cold!
That's right, you didn't misunderstand. It's jam (or jam, as you prefer). And it's made from onions and garlic. In Japan, this recipe is wildly popular.
Good day to all and good mood my dear readers read.cash.👋
I would like to say that I write about cooking and cuisine, as well as everything related to it.
I continue to publish recipes, menus, and other stuff,that solve one problem:"how to make sure that at home there is always a healthy, delicious homemade food, and you spend a minimum of time, effort and money.
Before we begin, I would like to thank my sponsors for their faith in me and their support. Thanks to you, many people have learned about me and my content and become my friends. Thank you! 💝
I want to express my gratitude and appreciation to my friend and sponsor @bloghound for my friendship and continued sponsorship. May your kindness and generosity return to you a hundredfold. I wish you all the best, health, prosperity and more warmth in your life's journey.Thank you,dear🌹
Have you ever tried onion jam with garlic? Do you know how delicious and healthy it is, and how great it goes with many dishes?
When I was a kid, there was a law of contradiction: what is not tasty is healthy, and vice versa. Boiled onions were healthy (I don"t know how that happened), but Snickers was not healthy at all. I grew up, but the law stayed. And I wondered, does this law work on other things? Like, say, love and happiness? Could it be that all the unhappy and unloved are extremely useful to society, and those who are happy and loved are absolute useless bastards? And then I wondered, what category am I in then? Am I a boiled onion or a Snickers? Mm-hmm. Who"s thinking on their own account? :-) So, this jam is great for winter. It gets rid of chills and the feeling of freezing (you know, probably this unpleasant feeling in the fall and winter, when you"re shivering all the time). In addition, it boosts the immune system. Lowers blood pressure and blood sugar levels (shown with diabetes). It increases the body"s ability to withstand colds and other diseases, and serves as a prophylactic for cancer. The Japanese know a lot about healthy food, everyone knows it. One more thing! Attention, ladies! Improves skin condition and promotes weight loss. So, here is the recipe.
*Ingredients:*
Onions - 2 pcs
Garlic - 1 head
Lemon juice - 2 tablespoons
Sugar - 60 grams (instead of usual sugar you can use cane sugar, sweetener, fructose or honey)
Water - 100 ml
*Preparation*
Peel the garlic and onion and cut into pieces.
Put in a bowl, pour water, cover with clingfilm and put in the microwave for 15 minutes. Power of the microwave is 600 watts.
Add lemon juice and whip everything with a blender or mixer to a smooth puree.
Put back in the microwave and heat for another 8 minutes, but without the foil.
Done. Do you want to taste it?
How does it taste? Honestly, if I didn't make it myself, I'd have a hard time determining what it's made of. My family tasted the jam left on the table and unanimously agreed that it was ***apple.*** Indeed, it tasted like it. It doesn't smell like anything. You can eat it without fear that you will breathe onion and garlic smell.It is best stored in the refrigerator.
For preventive purposes, it is recommended to take one tablespoon a day.And so - it can be used as a sauce or seasoning, add it to porridge or yogurt, use it as a dressing for vegetable salads or baked vegetables, meat, just put it on a sandwich.
I don't even know what to call it, but it's really good!
My husband's aunt made it, after our loud "oh and oh, how delicious," she told me how to how to make it.
*Would you dare?*
A people really doesn't need much in life. First of all, he needs happiness, and happiness doesn't come from money or fame. Happiness gives two simple components, it is health and love, if there is this, then you can achieve the rest by yourself. So I wish you, dear readers of read.cash, simply: health, happiness and love!
*Enjoy your appetite! And don't be ill!*
***I want to know your opinion.***
*If you are interested in my content,then I invite you to read my other articles:*
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
Pie Potato, or Nostalgia Continues🥔
No, this dish is not made with potatoes, there is not even a gram of it. I do not know the history of this dessert, but I think that just in appearance resembles a potato))))
Good day to all and good mood my dear readers read.cash.
I would like to say that I write about cooking and cuisine, as well as everything related to it.
I continue to publish recipes, menus,and other stuff, that solve one problem:"how to make sure that at home there is always a healthy, delicious homemade food, and you spend a minimum of time, effort and money.
Before we begin, I would like to thank my sponsors for their faith in me and their support. Thanks to you, many people have learned about me and my content and become my friends. Thank you! 💗
I want to express my gratitude and appreciation to my friend and sponsor @bloghound for my friendship and continued sponsorship. May your kindness and generosity return to you a hundredfold. I wish you all the best, health, prosperity and more warmth in your life's journey.Thank you,dear🌹
I was so happy when I saw the sponsorship notices from you, it means a lot to me and I am grateful for it.
Yesterday I made potato cakes. A very easy recipe, quick and easy to make. And the main thing is that everyone liked it, everyone was happy. Today I was at my mom's workplace and treated a colleague of my mom's there, she liked it very much, too, says: "It's not cheesy, and tastes better than store-bought". But first, a little backstory.
Once, in the 5th grade, I had my first experience with a cake "Potato", though not very successful. One evening I was alone at home and I wanted (for the first time in my life!) to cook something, so to speak, to surprise my parents. And it had to be something unusual, which we do not cook, but also uncomplicated, after all, I did not know how to cook at that time. The usual things, porridge, for example, or fish for the cat, I could make, but the rest... So I called a friend and she shared a recipe for "Potatoes", she said that she and her grandmother used to make it and it was easy. We had just fallen in love with this brownie at the time and bought it often. The recipe did make it very easy. But something went wrong for me, I knew it by the consistency of the mass, of which I could not make anything, it was too liquid. I called my friend and she advised me to add more cocoa, but it did not change the situation. And I didn't want to throw out a whole package of cocoa, knowing that it can not be:). Then I left it alone, added walnuts and raisins, and we ate it that way. My parents loved it, and for some reason I remember it was curd cheese. I don't know where I got the cottage cheese from, but I made it :)) In general, that was my first experience with "Potato" and my first time cooking with an unknown recipe. Since then, many years have passed, I'm not afraid of unfamiliar recipes, and I'm always doing something new and improvising.
So, I recently found a recipe for "Potatoes" and decided to make it.I was thinking that my food nostalgia has run out... like, well, everything you can think of, I found a replacement or, at the very least I've stocked up... but no way! I've got a potato cobbler
I'm craving... I've been craving it for days...Yesterday I couldn't stand it and made potato cakes at 9 p.m.I ate them, they were delicious. It's strange, because everything should be the opposite...I mean, they say you have to listen to your your body. But why does it deceive us? It's not right eating at night. So why do you feel like it?
I'm very fond of brownies potatoes, only my I've tried a lot of places, and I've store bought, didn't I decided to share my recipe.
Here's if you want potatoes like you did when you were a kid, then by no means take cookies for them. There are flavorings and flavors in the cookies, they will ruin the whole taste for you.
And rule number two. If you want potatoes to taste like they did when you were a child, so that they not only taste the same, but don't stick to your mouth, don't make them with breadcrumbs! Potatoes from breadcrumbs will crumble, crumble, hard particles will be felt on the tongue and have a nasty tickle in the throat. What to take? And now I'll tell you.
*We should:*
And for "baby potatoes," take plain white bread. Preferably a tasty one that you like.
Sugar
Butter
Milk
Cocoa powder
*Preparation:*
Somewhere in a glass of milk over low heat, dissolve from half to a whole cup of sugar. Depends on how sweet you like your potatoes.
About 50-70g of butter soften. I do it this way. I cut the butter into slices and put it on the walls of the bowl. This way it softens in about 5 minutes, you don't have to wait long.
From the loaf cut off the crusts.
Break the pulp into crumbs in a blender.
Add a few tablespoons of cocoa powder to the crumbs. The amount of powder will affect the taste and color. If it doesn't seem enough, you can always add more in the process. I don't regret it.
Add a small amount of milk and sugar to the breadcrumbs (you don't need to pour a lot to make the mass, in addition, some of it should be left for the glaze). Add melted butter and knead it all into a rather thick mass.
For the glaze, add a few tablespoons of cocoa powder to the remaining milk and sugar. The principle is the same, the more you add, the richer the taste and color will be, but do not overdo it either. On a low flame, stir everything.
At the very end we add about 50 grams of butter.
Remove from the fire and mix vigorously with a blender with a whisk attachment.
That's until it starts to get so sticky in the masses.
Form the bread mass into balls.
Which we then turn into bars like this.
Place on a rack, or in a cooking bowl and pour the glaze. Let it set. Yes, the frosting can also be made with chocolate. It's up to you. It's cheaper to make your own.
***Enjoy!***
These cakes can also be shaped into cones and sprinkled with powdered sugar or shredded coconut shredded coconut shavings - snow ☃️
*After all, the new year 2022 is coming soon!!!*
This will be a wonderful decoration for your cake or as an ordinary dessert, only in the form of cones. Yes, you can make anything! Even a snowman! Fill it with white chocolate 🍫 And the main thing for this dessert does not need an oven!!! *Your kids will love it!!!*
***I want to know your opinion.***
*If you are interested in my content,then I invite you to read my other articles:*
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
"Salted Lemons."
Good day to all and good mood my dear readers read.cash.
I would like to say that I write about cooking and cuisine, as well as everything related to it.
Before we begin, I would like to thank my sponsors for their faith in me and their support. Thanks to you, many people have learned about me and my content and become my friends. Thank you! 💝
I was so happy when I saw the sponsorship notices from you, it means a lot to me and I am grateful for it).The correct term is called leavened, not salty sour lemons.
If you understand them and "unlearn them"- one always wants them as an accompaniment to a dish.I confess: I took the recipe from a video review on YouTube channel.I decided to try what kind of dish is this Moroccan recipe.
So I decided to make a quick note a recipe for pickled lemons...I made them in early september, and I'm running out of them, and today I'm suddenly afraid I might forget the recipe. Salted lemons are a Maghreb dish.Cuisine. It's one of the most used ingredients for tagines, and it's also used to make salads.
And they're actually quite good with fish and chicken... and I just gobble them up, although that's not do it that way :)))
I haven't been to Morocco, but they assured me in the video that it's a purely Moroccan recipe.And they use salted lemons as a topping for well, it's kind of like a pickle in Ukraine.
I remember getting a little squeamish-salty lemons ???? But then I remembered the delicate taste of salted lime and I wondered...I thought about it, but I couldn't bring myself I thought I wouldn't like them and I'd throw them away.
So I went to the market and got two kilos of lemons, and they're still yellow-green, but...but it doesn't affect the taste. I chose the yellow ones for this dish. These tangerines are still sour, but they they're on sale, too.I wanted to buy another jar, but I forgot.
***let's cook!!!🍋***
It's better to take a jar with a clamping lid, like mine. Because, when you try to close the jar. Those lemons try to pop out of the jar out of the jar. And we have a few more times to open it a few more times and shove the lemons until the jar is full of lemons and juice.
*Take:*
Lemons (I had 9 in a jar).
A couple or three hot peppers. I added them not so much for fermentation, but for some kind of conditional preservation, so I feel calmer, and probably will also be tasty.
Sugar
Salt
Water
Dill (you can do without it, and you can do it all for the same fermentation enhancement).
*Prepare:*
Wash the lemons. Cut out the attachment point to the branch.
With a sharp knife we make two punctures crosswise. Not all the way through. Only cut the flesh.
Pour sugar into the pits and use your finger to press it in (I had about half or a whole teaspoon).
We put the lemons in a jar, as well as peppers and dill.
Dissolve salt and sugar in boiling water. At the rate of 100 grams of salt per liter of water. And one tablespoon of sugar for the same amount.Crimean. But definitely not imported.
Pour the hot brine on the lemons.
We pour the brine right up to the neck and do not close the jar, but only cover it. If you close it, it may explode during the fermentation process. So do not overdo it.
To prevent mold once every few days, close the jar, shake it and leave it open again.
We wait a long time... two months... Let them sour.
Basically, the process of the end of souring can be seen - the brine stops bubbling and becomes transparent again. I was afraid that I would not be able to determine the moment of the end, but no... everything is very clear. I also put a glove on the neck instead of the lid, it bloated funny, and when the process was over, it got sucked in - some kind of reverse process went on.
Here's what happens:
How to use? Like any sourdough - make salads, serve as an appetizer.
*Enjoy!🍋*
Lemons are salted, the rind is soft, all even yellow color.It's fantastic, I'll buy another batch tomorrow, I'll pickle it. Just need another variety, thicker and friable.
For salads and appetizers only peel, well washed with cold water. The pulp absorbs salt, in pure form can not be consumed.But, with it you can and should cook! I have become a fan of boiled rice, where slices of this very lemon are added in the final. In addition to the completely different flavor of saltiness, not like after regular salt from the salt shaker, something magically perfumed from the lemon is also added. After rice with salted lemon, regular rice seems dull and bland.
Store-bought lemons do get moldy. But, because the medium is sour-salty, all the mold collects in a tight circle on the surface, removed in one go. There is no need to do any manipulation to catch it.
You can start eating after ten days, but it's better to wait a month. Lemons should always be covered with juice, so don't get too carried away with that ragweed that you just want to top off another salad.
They keep for a very long time, even without refrigeration, until they're disappear. There are lots of recipes, you can experiment. Just as an appetizer, as a salad dressing, as a It's also great with tequila.
***I want to know your opinion.***
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
Kitchen🍔🍩🔪
Good day to you all and good mood my dear readers of read.cash.
I would like to say that I write about cooking and cuisine, as well as everything related to it.
Today we are not going to talk about cooking, but about my kitchen.
Before we begin, I would like to thank my sponsors for their faith in me and their support. Thanks to you, many people have learned about me and my content and become my friends. Thank you! 💝
I was so happy when I saw the sponsorship notices from you, it means a lot to me and I am grateful for it)
This is not a master class at all, don't even think anything of it. It's just a kind of a laugh, or a smile. And as a motivator for those who like to cook or do not like "but must!", because we are all human and we eat something, and every day! Food is our energy.
I've recently started taking pictures of food. I'm a lousy photographer.
Amateur, and I'm not hiding it.I don't pretend, I don't aspire to the heights in this business.The appearance of food often depends not only on what's on the plate, but also on what surrounds the plate. Preparation of the table and props can noticeably help (or hinder) getting fantastic photos of the food.Another factor:The fresher the better. True for both taste and appearance.Bottom line photo:
And this is the "special" place where I'm filming. Special light is the window. Really, with daylight. I'm rarely lucky,because I mostly cook at night.So if there is no daylight, then as a special light is all the lights that are in the kitchen as a special light.
Sometimes, I carry food around the house to find a good angle or good lighting.Once again, when I brought food to take pictures in the nursery, my baby said to me: "Mom, why is the food here? Is this our new kitchen? But I sleep here!"
My kitchen is very small, and needs major repairs. Since we pay a loan with my husband for 5 years, the soon repairs, not only in our kitchen, but in the whole house will not be soon.
I am not looking for reasons: no light, no gas, no water to cook and take pictures. I am a creative person and find a way out of any situation. No gas? - No problem, I cook on the grill or campfire. No water-I go to the spring (300 meters from the house). No light, well, waiting for an electrician when they fix it, etc. As we say, "it would be a hunt. The only reason I do not cook is when I was sick. Then my husband cooks. Yes, I don't like it when that happens, then everything is upside down and everything is out of place. Even so!!!But he tries for us)))
Actually, the special place for shooting is a working kitchen table, well or the dining room table.
My kitchen is so I have to fit in on any available. The "Inspector General" program would probably have shot me twice by now for violating the commodity proximity-borscht and condensed milk, but what can you do if well, there's no room, but you want to eat? I'll clean it up all of it later, because I have to take a photo quickly, while borsch is hot and to eat it quickly, otherwise borscht, in which the sour cream is already floating,you can't reheat it a second time. In general, I excuses will not and excuses I do not need. This is more of a post-motivator for those who concoct what.
I wrote in the first lines of my of my letter. And nothing I manage somehow.I bought this toy to play with.Myself - asked me), but the right of the first unpacking and to try it out was for me. Unpack did not
I went away for a minute and came back, Oppa... The object was already in the box.
I kicked it out, I could barely get my hair out. Like this here are the bulbs to the light.
The box itself is in a case like this. It also the backgrounds, but I don't know how to take pictures on these crumpled backgrounds, I don't understand. Do I have to iron them every time?
Do you iron it?
The backgrounds themselves
I tried to take a picture without a background (I can't print the background since it's not mine)
This is what it all looks like:
But this is too much! A whole movie studio😂My family will say: "completely crazy!!!"Not without swear words, but I still rolled it.
It's hard to get it back in.I thought maybe I could get one of these for myself to take pictures? But there's a lot of space and to store (there's lamps still in boxes), and you need a whole studio to set it up.
Plus, judging from the test pics, like I must have my hands out of the same place (that's what I mean by photos, not my thing!). So what is it? In general, I don't want it for myself yet.
For some reason I always thought that you can not do anything good with a small kitchen. Turns out I just don't have much imagination.
*So I want to ask you a question - how do you cope, where do you recharge, how do you get the cherished kick in the pants, which allows you to pull yourself together again and start moving forward? Write me about it👋*.
I start wandering through the blogs of those I love and admire. In normal times, I have enough ideas myself about what to make for breakfast, what to feed my family for lunch, and how to treat my friends for dinner, but in times of crisis, I go on virtual journeys through the kitchens of those I admire.
Thank you for reading me! And do not forget to add to the food you cook the most important ingredient of your love!
***I want to know your opinion.***
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
"Raffaello- instead of a thousand words."
Good day to you all and good mood my dear readers of read.cash.
I continue to publish recipes, menus,and other stuff,that solve one problem:"how to make sure that at home there is always a healthy, delicious homemade food, and you spend a minimum of time, effort and money.
I want to say that I write about cooking and cuisine, as well as everything associated with it.
I will start with the fact that prompted me to write this article. Yesterday a neighbor came over and offered to go shopping.It was a sunny and frosty day -15 °.Silver and light as feather flakes were spinning, the sun was blinding our eyes.My baby raised his tongue to catch them, and we laughed merrily because it looked funny. The child said, "Mom, these snowflakes are not sweet, I want sweet!!!" We laughed again, and I had an idea how to make it come true, for some reason I was reminded of white and fluffy like snow candy Raphaello.
I think everyone ate a little candy covered with coconut called Raffaello!!! I eat them by a certain method which was developed in me spontaneously)))) To stretch the pleasure, I first slowly lick the top layer covered with coconut, gradually getting to the wafer ball, and, licking very gently, so that the ball remained intact. Then I break the ball into two halves and eat them one by one, eating the half with the nut in it last. The halves also need to eat with a certain regulation - first you have to eat white delicious filler, and then a waffle ...... And the final step is the almond nut.......
Of course, I'm not indifferent about sweets, and in doing so, I'm really enjoy to look at the boxes of these sweets. I like the the unusual approach to serving of these candies in the supermarkets and stores. For every holiday.
They come up with and throw out all the new ones on the market boxes. For some reason.I have an immediate urge to in my hands and look at them closer.But I will tell you honestly, it's expensive, and the candy in the box is not enough for everyone to enjoy this delicate taste.
When you take one, you want more and more. But the price of "Raffaello" bitey. But that's not a problem. There's a very simple recipe that's easy to follow. It's homemade Raffaello's. That will take you literally 15 minutes. Of course,they're a little bit different from the original. But trust me, it will still be insanely delicious!
Of course, we will not limit ourselves to candies only, but we will also make a cake called "Raffaello".
And so, opening the Internet, I looked at what ingredients I need and bought them along with other products. But our bags were so big, and we were tired to go (by the way the weather started to change - strong wind began to blow) we called a cab.
When we drove home I was in a great mood because I knew what to please my loved ones and share with you, my dear readers read.cash. I think everyone will be happy))) When you are in a good mood or just tired, candy is what you need!!!
Before we begin, I would like to thank my sponsors for their faith in me and their support. Thanks to you, many people have learned about me and my content and become my friends. Thank you! 💝
I was so happy when I saw the sponsorship notices from you, it means a lot to me and I am grateful for it)
Deliciously delicious cake!!!
Delicate flavor with the aroma of vanilla and coconut!!!
Delicious!!!Cake "Raffaello" is a delicious coconut dessert, which can bake at home every housewife. Of course, the step by step recipe with photos can not be called simple, but the result is worth it, because the dessert turns out very delicate in taste, and magnificent in appearance.
***Ingredients:***
*CORJES*
4 eggs,
1 cup sugar
1 tablespoon of baking powder
3 cups of flour
1 pinch of salt
4 tablespoons butter
4 eggs, 1 cup sugar, baking powder, flour, salt - stir everything and put in the fridge for 2-3 hours or overnight.
Then melt 4 tablespoons of butter, add to the dough and knead well, adding a little flour if necessary.
Divide the dough into 6-8 pieces, put in the refrigerator. Take each piece of dough (the rest is in the refrigerator) and roll out thinly, sprinkling with flour.
Bake the crusts (200 degrees) until lightly browned (about 10 minutes).
*For the cream:*
500 g mascarpone cheese;
200 ml condensed milk;
250 ml cream (33-35%);
30 g coconut shavings.
*For the cake (decoration):*
100 g coconut shavings;
50g almonds;
7-9 Raffaello candies (we make them ourselves).
*For the cream*
Pour the cream into a bowl, at first whip on low speed and then gradually increase the speed.
As soon as the cream thickens, add the condensed milk, followed by the mascarpone, continue beating on low speed until homogeneous, but not for long, otherwise the cream will separate and the cream will become liquid.
Pour the coconut shavings into the almost finished cream, stir it, cover it with cling film and put it in a cool place.
*Cake assembly and decoration:*
100 g coconut shavings;
50 g almonds;
7-9 "Raffaello" candies (we make them ourselves).
Put first cake in the cake tin, spread cream on top. Sprinkle it with finely chopped almonds, which should be pre-cleaned and fried in a dry pan.
Put the second cake, also smear it with buttercream. So we assemble the whole cake.
Take the dessert to a cool place for 3-4 hours. Then we take it out, carefully remove the mold, sides and surface completely smeared with the remaining cream and sprinkle all sides with coconut shavings.There you go:
And now the candy that we will decorate our cake with.
Raffaello candy,delicate coconut flakes, soaked in butter and condensed milk, and in the in the middle are roasted almonds.Here's a homemade version of the candy "Raphaello.
*Ingredients for 25 pieces:*
A packet of waffle halves.
0,5 can of condensed milk
100g butter
50g good white chocolate
handful of almonds
coconut shavings
Melt butter, add finely grated chocolate and mix well. Alternatively, melt the chocolate and add the butter at room temperature. Add condensed milk and whisk. As you whip the mass becomes whiter, more fluffy and turns into this homogeneous cream
Some of the cream can be put in the refrigerator (so it will be easier to fill the hemispheres with it), and some of it can be left at room temperature. Lightly toast the almonds if they are peeled. Fill the half-spheres with the cream from the fridge, place a nut each and cover with the second half-sphere. Dip all the candies in the remaining room temperature cream and roll in the coconut. Place on a plate and leave in the fridge for an hour. Then put in a box and store in the refrigerator.Very tasty)
I can say with confidence that these "Raffaello" are tastier than the original) That's for sure. And the good thing is that, again, we know what they were made of. I came across recipes for these sweets in many different variations, but I've still got mine. I wouldn't even try another one. These are exactly what I wanted)
Raffaello is a favorite of all of all young ladies, without exception. Naturally take advantage and men, gifting In the these white boxes of coconut candy inside are used by men as a gift for the candy period and on international days and holidays these white boxes with coconut candies inside.
*Very winter cake.*
The fragrance is so mesmerizing that you have to find the strength to let the cake to soak in!
The dessert tastes delicate and looks great.
*Give your Raffaello instead of a thousand words💝*
*I want to know your opinion.*
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a?
"Chicken Kiev cutlets with papillote"
What is a poplitee? - you ask? It's a decoration for this delicious dish. By the way, when I saw it, my husband exclaimed - how did you come up with the idea of making a rocket😂 out of a cutlet? Yeah... It's been a long time since my husband and I have been to a restaurant. He must have forgotten. I wanted to make it beautiful, but it turned out "as usual".
Good day to all and good mood my dear readers read.cash.
I would like to say that I write about cooking and cuisine, as well as everything related to it.
I continue to publish recipes, menus,and other stuff,that solve one problem:"how to make sure that at home there is always a healthy, delicious homemade food, and you spend a minimum of time, effort and money.
I would like to thank my sponsors for their faith in me and their support.Thanks to you a lot of people found out about me and my content and became my friends. Thank you! 💝
I have new sponsors `@renren16` and `@Bloghound`.Thank you girls for your support,I love reading you too👋
I was so happy when I saw the sponsorship notices from you, it means a lot to me and I am grateful for it. Any cooking shows.Once again, when we wstumbled upon a show called The Master chef, they were making a cutlet..."Chicken Kiev"... And we were like.Why don't we try to try and make it?"...
This is probably the most popular dish in restaurants of the last century. So to speak - an indicator of the quality of cuisine and the level of skill of the chef.
One chicken would make two cutlets. As a rule, they came with an elegant peeled bone from a wing, on which a tissue tissue was wrapped. The curlers were cut by students in their free time - you have time - you cut the lace :) In view of the popularity of this dish in restaurants, the question arises - what did they do with the rest of it? We made stuffed legs, fried chicken.
Juicy tender meat with warm butter inside - how delicious it is, friends! And, indeed, very festive. And it's easier to eat than a whole duck ;)
Chicken Kiev cutlet attracts culinary gourmets with its appetizing crust, delicate flavor and juiciness. It belongs to the restaurant dishes, as cooking the cutlet requires certain skills. It is a pounded chicken fillet, which is wrapped with a piece of butter.
The finished cutlet has an unusual shape resembling an ellipse. In the classic recipe, a chicken bone is attached to one end of the cutlet, on which it is customary to put a curler.
Knowing certain subtleties, it will not be very difficult for you to prepare an exquisite treat at home.
I honestly tried to make Kiev cutlets the way the way the great cooks write about it,but I ended up with something unimaginable, falling apart into pieces, and the main thing is that they were enormous "lapti", because clearly.In the days when the recipe the recipe was invented, there were no broilers did not yet exist. A few times experimented a few times, I found the perfect one for me, both in the way it was cooked and for eating.
The capital of our country is Kiev,and our local cuisine has already become our business card). Kiev visiting card are the following sweets"Kiev evening", "Kiev Cake", and of course "Kiev cutlet". That's the last one, and I want to talk about it today.
*We need:*
This time I took a chicken (two), so that the cutlets were not warheads, but still turned out great.
*So what we need:*
Butter.
Dill.
Salt.
Pepper.
Eggs.
Breadcrumbs (make it yourself, don't be lazy!).
*Methods:*
Soften butter.
Dill is washed, dried and finely chopped.
Add to the oil.
Salt, pepper.
Stir, divide into 4 portions and place each portion on a piece of clingfilm.
Roll this piece into candy and send it to the freezer.
In the meantime, we strip the chickens. First, wash and dry them.
Cut off the thighs and save them for better times. Remove the skin from the breast.
From the wings, too. Cut off the first phalanx from the wings, leave the second one untouched under penalty of death!
Well, cut off everything unnecessary, too. Leave only like this. And neatly cut the breast from the bone, dividing it into two parts by the middle bone.
Separate along with the remaining phalanx from the wing. Separate the small fillet and set aside separately. Peel the bone of the phalanx. The meat can be cut off, or you can stuff it inside the cutlet. So that one cutlet is enough for two dinners.
Now what? Salt and pepper the fillets. Bury between two layers of cling film (and a small fillet, too).
And flatten it with a hammer. Careful! So as not to tear! Small fillets can even be beaten off with one blow.
Now in the middle of the big filet we put a piece of our butter.
Cover with a small fillet.
And in general, we wrap it up for safety.
Shape a cutlet. And wrap it in clingfilm. Bone out. Put this cutlet in the freezer for a while. While you're making the next one, this one will have set.
Beat the eggs with a little water.
Prepare breadcrumbs.
Take the cutlet out of the freezer.
Dip it in the egg.
Then into the breadcrumbs.
And again in the egg. And again in the breadcrumbs.
Heat oil in a frying pan. A lot of oil, so that it reaches the middle of the cutlets. And fry on low heat on all sides.
For frying, it is preferable to choose refined corn oil, olive oil, peanut oil or sunflower oil. This affects the taste of the finished dish. Often I use poultry or pork fat.
If you're worried that it's not cooked, you can finish it in the oven. I roasted for about 20 minutes on low heat - it was fine!
Now for the curler. Since I did not take a picture of the manual, and to explain on your fingers is difficult, then you'd better look on the Internet, how to make it. But in general, you should roll up a sheet of paper in 4 layers, cut it into thin strips till half of it, twist it around your finger and fasten it with something. You could use a stapler. And put it on the bone. And just this curler was so in the frame and climbed, I could not otherwise conveniently place the cutlet on the plate.
Anyway, that's it.
*Tip:*
While the meat is cooking in the oven, make fries or country-style potatoes in this stir-fry. Serve it as a side dish to the cutlet.
For lovers publishing recipes. Why,not, in fact, if someone like it?
Chicken Kiev cutlets what can I say... it took me a lot, but the result It was so delicious,and all I can say is...that my suffering was justified.The trick is to get the melted butter comes out only when the melted butter comes out.The cutlet is cut on a plate...
*I want to know your opinion.*
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
"Calamari stuffed with crab salad or what frivolity leads to"
I continue to publish recipes, menus,and other stuff,that solve one problem:"how to make sure that at home there is always a healthy, delicious homemade food, and you spend a minimum of time, effort and money.
Good day to all and good mood my dear readers read.cash.
I would like to say that I write about cooking and cuisine, as well as everything related to it.
Let me start with the fact that the day before yesterday I woke up and could not open my eyes. Literally, my eyelashes were sticking together!!!! Since the baby was asleep I didn't yell or panic. I groped my husband's bed and woke him up.I asked him for help: what would he brewed chamomile infusion and helped me rinse my eyes. My eyelashes were so sticky that I could not do it on my own. I knew what was going on - I had conjunctivitis!!! Let's just say it's not the first time I've had it. Simply put, my eyes caught a cold. Yeah, that happens, too. The thing is that we live in a cold region, winter is coming, and it is already snowing, outside there is -15° frost, strong wind. As we have animals we have to get up very early (from 4 to 6 a.m.). When people wake up, their eyes are still watering and we wash our faces in the morning (it is necessary to observe hygiene!!). And so as always, I washed my face and went out, there was a strong wind, I spent a couple of hours on the street. And finally my eyes were hurting.
It was hard to look, my eyes were watery, I didn't pay attention to it (even though I knew it could happen). I paid the price😥.
I could have told my husband to get me some eye drops from the pharmacy, but I didn't. At the time of publishing my last article, "Tklapi sour pita." My eyes were already very watery, and when I looked in my mirror they were red as a bull's eye. Again, I hoped "it will go away." And in the evening when I go to read.cash articles my eyes hurt terribly and I already could not see well. That is the reason why I have not responded to you for a long time.
Unfortunately the city where I live is small and we do not have pharmacies that work around the clock. I had a very bad night, and it was only in the morning I was able to sleep.
In the morning my husband went to the pharmacy and bought me eye drops. Already after the first dose, my eyes became less red. I felt lighter.
My husband of course swore at me, but I also know that he loves me and knows how much I love to cook, so on the way home he bought groceries. But how I was surprised when I opened the package and saw there calamari and a couple of crabs.
Let me tell you this: for our city it is very, very expensive!!!! I asked him: "Is there some kind of holiday?" And he said, "No. No holiday. But I think you'll get better and you won't do that again, I don't want to swear at you anymore, and I want to support you. When you feel better I want you to cook this." It was like a stone had been lifted from my soul. At this point I feel much better.
My dear ones, don't take your health lightly, as I did. Health is the most important thing in our life. To be healthy is great! Take care of yourself and your loved ones!
I would like to thank my sponsors for their faith in me and their support.Thanks to you a lot of people found out about me and my content and became my friends. Thank you! 💝
I was so happy when I saw the sponsorship notices from you, it means a lot to me and I am grateful for it)
***And so the recipe itself.***
*Take:*
Squid (preferably peeled, so you don't have to suffer).
Allspice.
Sauerkraut.
Onion.
Eggs.
Crab meat.
Parsley, dill.
Melted cheese.
Some mayonnaise.
*How to cook:*
First you have to boil the calamari competently. There are a million options here, and which one of them is 100% - I have not figured out for myself. But this time I decided to do it this way. I boiled water, salted it, added sweet pepper and bay leaves.
I rinsed the calamari.
I lowered the calamari, brought it to a boil and immediately turned it off. I put the lid on and let the calamari stand in this hot water for about 15 minutes. This way the calamari did not deform, did not turn into rubber, and cooked as it should.
Sauté the onions.
Rinse the ready calamari with cold water.
The reason it is not from my chickens: at the moment my chickens are molting and the cold weather has come, they started to lay badly or stopped laying at all.
Crab meat is broken up into fibers.
And chop it not too finely.
Add chopped greens.
Passed onions and cheese.
Mayonnaise and chopped eggs. Stir everything together.
And stuff the calamari. Let them stand in the cold for a while.
Slice into pucks and serve.
Bon appetit!
Still, I'd like to say the squid was very tasty, and I can't help but show it off.
*I want to know your opinion.*
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a?
"Tklapi sour pita."
Good day to all and good mood my dear readers read.cash.
I would like to say that I write about cooking and cuisine, as well as everything related to it.
I would like to thank my sponsors for their faith in me and their support.Thanks to you a lot of people found out about me and my content and became my friends. Thank you! 💝
I was so happy when I saw the sponsorship notices from you, it means a lot to me and I am grateful for it)
Today I want to touch on the subject of condiments.The recipe for tklapi, sour pita, lavashana.
This is all the name of one spice that is added to oriental dishes. This stuff is very popular in the East. You can also buy it at markets in the oriental spice department, but if it is not there, you can make it yourself. It adds a sour flavor to dishes.
I wanted to make stuffed eggplants, and this stuff is very necessary there, and there is no way without it. But the nearest market didn't have it, so I bought about 2 kilos of sour plums and got to work.
Basically, this stuff is made from a variety of sour fruits, but the most correct one is made from cherry plums. I can't find them at the market either, so I took what was there.
The composition is simple - just plums, just alycha, just cherries, or even just some sour fruit - a pomegranate, for example. Even sour apples can be used as well.
Oh, yeah... how do you use it? Oh, sure. But that's at the end. That makes more sense.
So we take sour plums.
Wash them, tear off the sticks and cut them into slices (I had eight slices), at the same time picking out the pips.
It turned out that they didn't sell me plums that sour (they cheated me), so I used two more lemons to make them sour.
From which I squeezed the juice. It turned out about 200 ml. In principle, citric acid is added for acidity, but I somehow do not want to eat it, I prefer natural lemon, although it adds us to the recipe extra liquid, which we do not need, and which must then be steamed, but what difference does it make to suffer with two liters, or two hundred?
I put it all together with the plums in the pot. And I put it on low heat. I did not add water, the lemon juice will be quite enough, so that at the first stage, nothing will not stick, and then the plums will give juice.
I brought it to about a homogeneous state. It should not boil, and it is better not to cover with the lid, so that excess moisture evaporates. You can stir it from time to time.
And then she started rubbing the whole thing through a sieve.
This, I tell you, is a complete madhouse. I was not able to get my muscles pumped, but I did not have such a task in mind. But for some reason, I naively believed that my skins would stay there. No way. All the skins went through the sieve.
The only thing left from the whole pot is this, and that's because I'm already tired of kneading the whole mess. And so, tell me, please, is it worth it to spend a few hours shaking all this stuff on the sieve, pumping biceps, when it's easier to grind it all for half a minute in a blender and get the same effect - an absolutely homogeneous puree?
In general, if you do, do not rub it through a sieve, use the achievements of civilization - tooth-crushing device like a blender.
And now pour all this mashed mass on a baking tray with a layer of 5-7 mm. We put the tray in the oven at a low temperature (not more than 70 degrees) to dry.
We need to get a thin, dry sheet of this stuff, which can be stored. They say there should be 1 mm left, and they say we should either dry it in the oven for a while, or three days without the oven.
Here, I'll tell you, another hassle, because I was almost a day chasing this stuff in the oven, but it does not want to finish drying out.
Well, maybe I made it too thick, although I thought it was okay. But, anyway, by the time I finished drying it out, I was going crazy, and there was no way I got 1mm out of it.
I just didn't want to dry it at room temperature, because I had to cover it with something to keep the dust off, but I couldn't figure out what. If you cover it with tinfoil, it won't dry at all. I don't know what kind of three days it would have dried in a room temperature when it was barely dry in the oven.
So if you do it again, spread it thin - it won't be any worse.
This is about what I got after all the hassle. It separates easily from the baking tray, don't be afraid. I was afraid. You shouldn't have been. It's true, it's easy to detach and clean up in no time.
I rolled it up like this, wrapped it in parchment paper (just in case it didn't dry out, so it would get there and not get moldy) and put it in the spice cabinet until I had a better time.
Now about why I needed it and how to use it. However, for what, I wrote above. And how to use? Now, when you urgently need to add something sour to food, you break off a piece of clapi, tear into small pieces and pour boiling water over it. You let it stand. After a while, you have a homogeneous sour mashed potato that you can work with. It's indispensable for lovers of Oriental cuisine. And sometimes it's worth enduring all this hassle just to have something you can't find, but sometimes you really need to use it.
Yes, I wrapped it while it was still hot, otherwise it would have become quite brittle, and tied it with elastic bands so it wouldn't unravel and strive... When it cooled, I took off the rubber bands and wrapped it in parchment, so I put the rubber bands around the parchment and that was it.
I hope that someone will find it useful.
I want to know your opinion.
If you are interested in my content,then I invite you to read my other articles:
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
"Fish in Oil, or Dorado."
Good day to you all and good mood my dear readers of read.cash.
I would like to thank my sponsors for their faith in me and their support.Thanks to you a lot of people found out about me and my content and became my friends. Thank you! 💝
I want to say that I write about cooking and cuisine, as well as everything related to it.
And so back to the topic of fish.I am cooking it for lunch today.I want to share it with you.Maybe someone will want to write down this recipe.
I've made this dish twice already, and both times I took pictures, so the pictures will occasionally mix each other up. The first time was of crucian carp, the second time of dorado. I got more pics with the dorado. Not to throw away! There are only two differences. If you don't count the fish. The first time I cooked the potatoes first, the second time the fish. In the end, I realized I didn't give a shit what order to do it in. The first time I grated the egg, the second time I chopped it finely. With chopped egg seemed to me tastier.
Let me tell you right away that even though I called the recipe that way, and by the looks of it, it seems to be a complete mess, but actually baking (or frying in the oven, I don't know how to call it) in butter is not such a horrible thing. The oil drains out, and during cooking, neither fish nor potatoes absorb a hell of a lot of it. The main thing is not to leave them to cool in this hellish potion, otherwise they will absorb it and the liver will be really screwed. As it is, neither got greasy at all. So don't be afraid, don't believe anyone, believe me.
I will remind those who do not believe me of a proverb: everything is good in your mouth, so do not be fussy, or else you will be fussy at lunch, which is worse than any lunch.
And just one more remark... it wasn't so much the fish cooked this way that fascinated me, but the potatoes. It seems, you can put any crappy potato in it and it will become a song! It's the tastiest potatoes I've ever had in my life. It's so delicious. 😍
So that's a crucian carp.
And these are dorado.
Man, I looked at them, I remembered, and I got hungry again.😂
Okay, let's not drool over these pics for too long, but let's get down to cooking.
We're gonna need:
Potatoes... As many as you want, just enough to cover the bottom.
3 eggs.
1 kg of fish.
Onion.
A big packet of sour cream (400-500 grams, fat content you can regulate).
Half a kilo of butter.
And don't even think about adding vegetable oil - you'll ruin everything.
Salt, pepper, of course.
So we wash the potatoes, peel them, cut them in rings, salt them. On the bottom of it... Basically we can cook it together with fish, but since my vegetables are slower to cook in the oven than fish, I separated the processes.
On top of the potatoes we put the butter. And into the oven at 180 degrees for 40 minutes (depending on the oven, poke with a fork, check for readiness).
It goes like this...
Drain the oil, so (not in the sink, damn it! In a container, we still have to cook fish in it!) Potatoes in a colander - to drain.
Clean the crucian carp.
А! Well, we fry onions at the same time.
Salt and pepper the crucian carp and pour it into the oil, so that the oil covered it (initially I had not enough oil). And again in the oven. For 20 minutes. Until it is almost ready.
Grate the egg and mix with sour cream and onion. Do not salt!
So they mixed it up.
The carp is like this. The oil is drained the hell out, you can already do it in the sink, toilet, out the window on the bald head of passersby - it makes no difference.😂
Well, or we just stupidly catch a crucian out of the butter and put it on the potatoes.
Pour the sour cream on the horseradish, and again in the oven under a lid or foil for 10-15 minutes.
We take it out, we eat it. It looks like this with grated egg.
And now if we take dorado (well, why did I take pictures for nothing? So, bear with the second series!)
Dorado, then, better chilled, let's take it.
And peel it until it's like this. Put it in a heatproof bowl.
Pepper, salt, oil, in the oven. Again, fry the onions.
Mix onions with sour cream. *No salt again!*
This time already with chopped eggs.
This is how the mixture turned out:
It's dorado, which we catch again, and pour the oil into the potatoes! The potatoes, by the way, don't taste the fish from the oil at all! I am shocked myself!
Polish with sour cream and back in the oven.
I made the potatoes quite separately this time because I wanted more of them, but I couldn't fit them together in the bowl. Or I needed a shitload of oil, and I didn't have that much.
It's a fish just out of the oven.
These potatoes are from the same place (you can cook them in parallel, by the way, if they fit in the oven
This is the final version already with the dorado.
This is now my favorite fish recipe!
Enjoy! 🐟 And I'm off to wash a mountain of dishes😁
***I want to know your opinion.***
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
"Cabbage with dried mushrooms"
Good day to you all and good mood my dear readers of read.cash.
I continue to publish recipes, menus,and other stuff,that solve one problem:"how to make sure that at home there is always a healthy, delicious homemade food, and you spend a minimum of time, effort and money.
I would like to thank my sponsors for their faith in me and their support.Thanks to you a lot of people found out about me and my content and became my friends.With sincere hope for further cooperation
I hope for further cooperation and respect to you🤝 Thank you! 💝
Today on a frosty morning I want to cook something hot.
In Ukraine this is a very popular first dish, so I decided to try it today. It turns out a very interesting soup.
It is a variation on the theme of soup puree, but without the blender. It comes out quite thick (as it should).
Childhood. The clearest, crunching snow underfoot, icicles on the well gate - sparkling, sweetish. Smoke from the chimneys - rising in columns straight up into the sky, slightly pinkish and dense. Wet mittens, hardened by the cold and sniffling nose. Ruddy cheeks, a torn button on a fur coat, snow-filled booties on biting boots, warm grandmother's hands unraveling a scarf, warmth from a large oven, tender and not scalding, to which it is so cozy to press cold fingers, crackling wood in the oven and the aroma of hot soup, which is already poured on a plate. There was no such thing as "I won't eat soup!" There was warmth, comfort, serenity, and joy. Besides a traditional grandmother's borscht with beans, we had a very tasty soup of sauerkraut, which was called "kapustnyak" in winter.
We made it in the "poor" version with millet and browned lard, and in the "rich" version with smoked ribs, sausages, and other pieces of meat.
And in memory of those days, we sometimes make grandma's soup. A little differently, but memories color it with the same pure tones - of the distant and happy days of childhood.
***We will need:***
Meat (pork is better, ribs are better, can be smoked). I had a piece of ribs, but without them - about 300-400 grams.
Dried wild mushrooms (or fresh) - a couple of clumps.
Fat - 50 grams.
Onion - medium.
Carrot - medium.
Sauerkraut - about 300-400 grams.
Fresh cabbage - 150-200 grams.
Millet - 2 tablespoons.
Freshly ground pepper
Salt
Allspice
Thyme
Dill dry
Allspice
Laurel leaf
Garlic
Two large potatoes
Ground turmeric - 1 teaspoon (it is not in the photo, I added it at the last moment for color).
This is all for two - two and a half liters of water.
Boil. We cut the meat into portions.
Put it in water and let it boil for about 5 minutes. Drain the first water, then throw the meat into a clay pot (cauldron, duck pot, who cooks in what in the oven? A clay pot is better, of course) and put it in the oven to simmer for two hours.
Soak the mushrooms for at least an hour.
Chop the lard into squares and melt the fat.
As the cracklings brown, add finely chopped onion.
Meanwhile, grate the carrots and add them to the onions.
Chop the sauerkraut in a blender, not into dust, but coarsely. Or pass it through a meat grinder, or finely chop it with a knife (the latter is for perverts, or masochists, whichever you prefer).
As the onions and carrots brown, add the cabbage, add water and start to stew all together.
Shred the fresh cabbage, too, and stew with the vegetables.
Soaked mushrooms are finely chopped and added to the vegetables, also to stew. We stew for 20 minutes, and now the meat has stewed in the oven, and it is time to add it. We do not drain the water from the mushrooms, but we strain it and add it together with the vegetables to the pot with the meat, since the water has evaporated quite well and it is necessary to add more water.
This is what we still need to add. Wash the millet in cold water until the water is clear.
Start putting all our soup in one bowl. We add everything (millet, ground pepper, allspice, thyme, dill, bayroot, turmeric, whole potatoes, stewed vegetables, mushroom water), except garlic and salt. Stir, taste for salt and a little salt (it should be unsalted, because we still have to stew the soup, and the water will evaporate).
Let's mix it (we throw the potatoes in) and put back in the oven for an hour and a half. To stew.
Five minutes before it's ready, take our pot out of the oven and taste for salt. Adjust if necessary. Back in the oven so that the salt is distributed wisely throughout the dish.
When ready, remove the potatoes, knead them, put them back in, and stir them in.
In the same place we add the garlic skipped through a press, stir again and let stand for about half an hour, or better for 24 hours.
Serve with sour cream.
It turned out quite original, tasty and nourishing. The millet gave the soup a sort of unconventional taste. But in general, I will tell you, it does not look like cabbage soup at all. It is an independent dish with its own character, taste, and charm.
I have a special attitude toward this dish: it includes my childhood, my grandmother's life, her warm old gentle hands, and this taste... And now I am a gray-haired woman, but I have the same attitude to this dish. I love kale, and my family eats it with great pleasure! Kapustnik is like a kind of borscht, only it has a different consistency, thicker.
*I want to know your opinion.*
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
"Savarin (French classic or rum dumplings our way)"
Do you like to look at windows and shop windows?
I love it, especially the evening ones))
In them, reflections are intertwined with reality and everything becomes somehow mysterious and inexplicable to keep counting on warmth and colors. We're happy and enough.Already trees do not stand in bright clothes,and golden carpets underfoot. It's getting colder by the day....and it's getting colder every day.
To all good day and good mood my dear readers read.cash.👋
I want to say that I write about cooking and cuisine, as well as everything associated with it.
I want today to offer readers read.cash a new recipe: "savarin" (French classics or rum babka in our words).Were rum babes in your childhood?
Tender, juicy, well yeast-soaked biscuit just melted in your mouth, and the icing on top was always the most desired and tidbit. And you know,that's exactly the kind of rum babka you can easily make right at home.Yesterday I bought a new silicone mold for this miracle.
I've been wanting to make this dessert for a long time, it's been bugging my eyes))) Especially since there are a lot of recipes, and what to choose and did not know. In the classical variant Savarin is prepared as a ring cake, soaked in sugar syrup with rum, and the empty ring is filled with whipped cream and served with fresh berries (traditionally with strawberries). It looks so pretty))).
But unfortunately I do not have the ring((( want to buy, it was decided by me to bake portions of "Savarin" in one "Savarin".
Next time I will definitely make Rum babka according to the classic recipe from the Soviet times.Well, now back to what I cooked))) It turned out pretty tasty, juicy and fresh, because this time I twisted)))) and combined green basil (I didn't have any mint, and luckily)))) with fresh raspberries. Ahhh, and it turned out (for me) to be such a magical combination, the fresh flavor of green basil with the most aromatic raspberries is BOMBA!!! Even my husband appreciated it, and he's not a fan of mixing things that don't mix)))
I can eat flour, I'm not overweight, I move a lot so everything is normal.And I'm happy to watch as I try my new culinary product with appetite.
Maybe my friends will come over and help me eat my grandmother))) I have already sent them the pictures.
No wonder Ukrainians do not consider rum babka an exquisite dessert to serve to guests - because here it looks trivial and unattractive! For school canteens, they make it without rum - with regular sugar syrup and gooey fondant on top!
My son and I often make different kinds of baked goods. We already have a tandem of sorts. He likes to work with the dough, and I like to eat it all afterwards.
To be honest, it's already a kind of tradition. And the initiator is almost always my little boy.
We've already made Jewish babka with him, and we often make tiramisu, and a variety of other recipes.
Usually it goes like this: we sit on the couch with a laptop and he chooses a dish by picture. And the next day, having made the purchase, we cook it.
And this time his choice fell on this wonderful rum babka. A wonderful dessert on Christmas Eve. It can be enjoyed with a nice bottle of wine (just don't give it to the baby, okay?).
The syrup plays a key role here, as the dough itself, is nothing special. It is quite dry and uninteresting. But how it transforms afterwards! Everything changes - its texture, its taste, its appearance, after all. Every piece is worth its weight in gold.
When I worked with the dough in the recipe, I involuntarily recalled my childhood. The time when you're not afraid to get your hands dirty up to your elbow, let alone your shoulder :)) in the mixture of swamp, sand and dried grass. You knead and knead, try to mold something, pour from one hand to another. And it's not scary. You do not have to worry about your nose in the swamp or your parents' reproaches for a stained white bow or a polka-dot dress.
It's the same now. My hands are all covered with a layer of vegetable oil. Somewhere flour, somewhere the remnants of sticky dough, and in front of you an immense layer. Is it dough? Liquid, sticky, and shapeless...And you run your hands in there without any fear.Maybe not the most perfect shape, but you put and put them all in the prepared cell. A little more patience.
And then...the rest is better. Good rum, orange zest and juice. Still hot, steaming with all the smells. The baked dough soaks it up so greedily, not leaving a gram. You look and it's so small, how can you fit so much into it!
But take your time. Right now, it's like an empty jug filling up. Filled with flavor and enchanting smells. Wait a little while. Hold your breath, cork the lid, and wait...the minutes of reward will come very soon. Delicious rewards - rich and succulent, fragrant and spilling all over your body with the warmth of alcohol. Just a little more. Be patient...
*Ingredients:*
All ingredients and containers (right down to the hook with which the dough will be kneaded) must be very well chilled! You can't overheat the dough so the butter doesn't start to melt and change its texture. I put all the ingredients and tools in the refrigerator a few hours "before".
Flour - 250 g
Butter - 100 g
Honey - 25 g
Yeast (fresh) - 25 gr
Salt ( in the recipe fder de sel - 8 g) - 5 g
Eggs - 8 ( 390 gr)
Orange peel
For the syrup :
Water or orange juice - 500 ml
Sugar - 250 gr
Vanilla String
Rum - 150 g (you can without it, because I will try a child!!! And for yourself, it is desirable to add, because not for nothing it is called "Rum baba").
*Preparation:*
In a bowl pour flour, honey, salt, crumbled yeast, orange zest and 3 eggs.
Knead on medium speed until the dough starts to come off the sides of the bowl. The dough will be firm.
Add three more eggs and mix again. Don't worry, the dough will be very, very runny.
Add 2 more eggs and knead for about 10 minutes until smooth.
After 10 minutes, introduce the butter in very small portions. At this point I changed the hook attachment to a spatula.
I want to say for myself that this is not a quick process. Butter, you really need to enter a little bit at a time. Until the previous piece is completely dissolved in the batter, do not add a new one! The temperature of the butter is about 15-17 C. The ideal density is when you squeeze a cube of butter, but it does not crack in the middle, but flattens out.
When all the butter is in the dough, cover the bowl with foil and leave for 30 minutes at room temperature.
Prepare the mold. I have a silicone one.
Do not grease the form. As I said before - this dough is very liquid. Even more liquid than for pancakes. Pour the batter into a measuring cup with a spout (this is the easiest way to pour it).
Fill 1/2 of the cake tin. Allow to proof. Look not at the time, but at the state of the dough. When it has almost reached the top of the mold, bake in a preheated 200 C oven until tender.
***Important:*** While the dough is baking we need to make the syrup. I have to tell you that up to this point we just made an airy yeast bun in a muffin mold, but this bun will become a rum baba only after soaking in the sugar syrup.
*Prepare the syrup as usual.*
Pour the water, add the sugar.
Stirring, bring the mixture to the boil. Cook the syrup for a few minutes, turn it off. The amount of sugar in the syrup can be reduced according to your taste, but remember that a real rum baba always has a rather sweet impregnation.We cool the syrup, add a couple of tablespoons of rum, cognac or fruit liqueur, if desired. Although the baba is called rum, it is not necessary to add alcohol.
***Important!!!*** You can impregnate the pastry only after it has cooled completely, better the next day. Another thing is that until morning this airy and incredibly fragrant bun will not live, forever not enough.😂
There are different ways to soak rum babes. You can prick the rum baba with a toothpick and then dip the baba in the syrup for a few seconds. But I don't really like this method because the surface of the baba gets soaked and then you have to wait for it to dry out.
Before serving, place the savarin on a plate and soak in rum or simple syrup.
Literally bathe in this syrup!!!!You need to soak our savarin very, very well.
Rum baba is an exception to the rule. If we are used to soaking any cupcake or biscuit according to the principle of "temperature contrast," then another rule works here. Both the syrup and the batter must not be hot! I did the same thing with savarin.
*Sugar icing for rum baba:*
Instead of the classic sugar glaze, I recommend making a quick icing based on powdered sugar. It takes exactly 30 seconds, I'm not kidding.
So, in a small bowl pour half of the powdered sugar, a little bit add water. Stir and we get the icing sugar.
***Attention!***
The frosting should be quite thick, so that it is a thick layer. To adjust the density of the frosting is very easy. If it is too thin, then add more powdered sugar. If it is too thick, then add a little water.
We spread the frosting. If desired, we paint only the tops of the rum babes, or apply icing with picturesque streaks.A simpler and faster way to impregnate is to use a regular medical or special syringe for impregnation. This method soaks the baba from the inside, while keeping its surface dry.
You can try both methods and choose the one you like best. The amount of impregnation is individual: some like it lightly impregnated, and some with a lot of impregnation.
Leave our product to cool for at least 12 hours. Let the syrup spread over the dough and soak it completely. The flavors will unite and become one coherent cake. As a cream, you can use whipped cream, or cream + sugar. You can also make berry confit and fill the middle with it. On top of that also put whipped cream.(Optional)
The structure reminded me of sea coral. Because of it, the savarin absorbs an incredible amount of syrup. If you take and squeeze a piece, the liquid flows off of it. In taste, I'd say it's a lot like the "pasta babka" my mother and grandmother used to make when I was a kid. It has the taste of eggs in it. If this fact is confusing - be sure to flavor the dough with orange/lemon zest or vanilla. You can also use orange juice as syrup, or follow the recipe and make a simple sugar one.
Or you can go even further and make a salty version. Prepare a good meat gravy. Flavor the batter with your favorite spices and serve with a good piece of meat :))
Dear friends, I hope you enjoyed this recipe, it turned out perfectly. Be sure to put your opinion on it and share the recipe with your friends.
*If you still have questions, I'm always happy to help.*
I would like to thank my sponsors for their faith in me and their support.Thanks to you a lot of people found out about me and my content and became my friends.With sincere hope for further cooperation
I hope for further cooperation and respect to you🤝It's very nice to be read on noice.cash too! Thank you! 💝
I want to know your opinion.
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
"Blackcurrant Mousse Cake"
To all good day and good mood my dear readers read.cash.
Yesterday I was pleasantly surprised, my friend who was with me from the beginning, which began with the project noise.cash.She first noticed me and wrote to me: "Honey, I'll definitely read it! I was so glad that I have the first reader.First time, it's always exciting! When you start something, always clench your fists and eyes and thinking to God, "I wish everything went well 🤞"I guess God heard me and my first reader came to me. yes,yes,yes `@Jay997` I mean you,my girlfriend-friend.I want to say that you are good-natured and kind person.I do not know much in this project,the information on the Internet was very little and my first steps "were made with your help `@Jay997`
💖 It so happened that my sponsors are only girls, but it doesn't matter!!!
🌼Girls!!! Thank you for your attention and support! I am also interested to communicate with you and read you.Cheers, and the "rest" will all come! Thank you for the kind words to me💖
I want to tell you that I write about cooking and cuisine, as well as everything related to it.
I have noticed that in blogs we often write about the weather, about the mood, about the snow or rain that is drumming outside the window... And we, without fail, get the urge to eat something chocolate when it's dark and snowing outside... And what if on a cold November day we could dive into summer? А? What do you say? And no need to buy tickets and go to the sea)).
I love Autumn, but not as wet, cold and rainy as we can see now in Ukraine... It's awfully cold outside, the winds just knock you down, it's gloomy and overcast... I don't want to go anywhere and I don't want to do anything.
But wait! Not really... cooking something for the family is better than doing nothing.
You know, I want to thank my mom, who every summer makes me stuff the freezer with berries brought from the country. It's such a great opportunity to dip into summer in the winter. Tell me, have you had time to harvest and freeze at least a bag of berries this summer? Blackcurrants, raspberries? If yes, then please, come to the table!
Today I present you the most unparalleled cake! I find it hard to find the right words to describe it. I want you to try it. It is perfect! I have made many cakes over the past 11 months of this year, but this one... It is one of the most worthy! Don't be intimidated by the long description - as always, I tried to cut down on your time and described everything in extreme detail so there would be no questions asked in the process. The cake is worth the hassle! Just imagine: melting in your mouth almond sponge, silky black currant mousse with meringue and white chocolate, bringing a special spice of apricot jam. You shouldn't miss it!
*Ingredients.*
1 Shortcrust (25 cm in diameter).
60 g apricot jam.
1 Almond biscuit (25 cm in diameter).
30 ml of blackcurrant puree.
30 ml of liqueur.
Blackcurrant mousse.
Blackcurrant glaze.
Fresh black currant berries (can be frozen).
*Action sequence:*
Place the shortcake on a cake pan. Spread the apricot jam evenly over the surface of the cake.
Level the almond biscuit with a knife, cutting off the protruding parts, and place on top, on top of the jam.
Mix the blackcurrant puree with the liqueur.
Soak this mixture into the almond biscuit. Allow the liquid to soak in.
Fit a cake ring, pressing it firmly against the biscuit. Spread the blackcurrant mousse on top of the biscuit. Place in the refrigerator for at least 2 hours to allow the mousse to "set".
Dipping a thin knife in hot water, gently run the knife along the set ring on the inside. Remove the ring. Level the cake by trimming off any protruding edges of the shortcrust pastry and smoothing the side of the cake with a knife or spatula.
Pour the frosting onto the cake and smooth over the surface of the cake.
Put in the fridge for a few minutes to let the icing "set".
Cut the cake into portions with a hot knife dipped in hot water.
Shortbread dough
**Ingredients**
40 g sugar
90 grams of room temperature butter
15 g eggs
110g flour
2 ml of vanilla extract
***Procedure***
Place the sugar, butter, egg and vanilla extract in the mixer bowl. Beat lightly on low speed, add the sifted flour and knead into a smooth, even dough. Roll the dough into a ball, then with the palm of your hand press it on top and leave the resulting "cake" in the fridge for at least 30 minutes.
Important: Do not overcrowd the dough, otherwise it will be difficult to roll it out.
*Shortcrust pastry*
255g of shortbread dough
Sequence of steps
Cover a work surface with flour. Knead the cold dough with your hands on a lightly floured surface to form a circle. Roll out the dough about 3 mm thick, slightly larger in diameter than the diameter of the baking tin.
Cut out a circle of the desired diameter from the dough. You can use the ring from the mold as a stencil. Transfer the circle to the baking tray. To avoid "tearing" the dough while transferring it from the work surface to the baking tray, you can roll out the dough on a silicone mat or baking paper at once.
Prick the dough with a fork.
Bake at 190 C for about 10 minutes.
***Important:*** Not everyone can easily transfer the circle cut out of the dough to the baking tray without tearing it. If it's difficult, you'd better use a rolling pin to transfer the dough to the mold. And already in the mold, trim off the protruding edges.
*Almond sponge*
*Ingredients*
1 egg white
140g almond paste
6 eggs, split into yolks and whites
140g sugar
3 ml of vanilla extract
100 g flour, sift
*Steps*
Mix the egg whites into the almond paste.
Whisk the yolks with 40 g of sugar until white, thick, viscous. Add the vanilla. Gradually add the yolk mixture to the almond paste. Doing this quickly is strictly forbidden - pores and bubbles will form in the batter.
Whisk the whites into a froth. Gradually pour in 100g of sugar and whip until stiff peaks. Carefully incorporate the whites into the yolk mixture. Then add the flour, gently using a spatula, as if "scooping" the mass, without beating and stirring intensely.
Line the baking dish with baking paper.
Bake in an oven preheated to 190 C for about 25 minutes. The finished crust will "spring back" when lightly pressed with a finger. Allow to cool and remove the cake from the tin by gently sliding a thin knife along the tin.
**Almond paste**
***Ingredients***
50 ml of simple syrup (recipe below)
45 g dry peeled almonds
45g powdered sugar
*Sequence of action*
In a blender, grind the almonds to a flour.
Add the powdered sugar; whisking the mixture, gradually pour in the simple syrup until a pasty mass is obtained. The drier the almonds, the less syrup is required.
Store the paste in a closed container for a week at room temperature. For longer storage, place in the refrigerator.But that it would not take a long time to bother with it, I just bought it))))
*Blackcurrant Mousse*
***Ingredients***
360 ml of whipping cream
9 g powdered gelatin
90 ml cold water
3 whites
85 grams of sugar
110g melted white chocolate
180 ml of blackcurrant puree
*Sequence of steps:*
Whip cream to soft peaks. Put it in the refrigerator.
Soak the gelatin in water.
Mix the whites with the sugar and heat in a water bath until 60 C, beating constantly so that the whites do not boil. Remove from the heat and continue beating until the whites are cooled and stiff peaks appear.
Stir the chocolate into the blackcurrant puree.
Melt the gelatin and add it to the blackcurrant puree (it is important that the temperature of the puree is at least room temperature!). Pour this mixture into the cooled egg white. Carefully pour in cream with a spatula. Do not whisk!
***Blackcurrant glaze***
***Ingredients***
4-5 g powdered gelatin
30 ml cold water
60 ml of simple syrup (recipe below)
30 ml of Blackcurrant puree (recipe below)
Sequence of steps.
Soak the gelatin in water. Let it swell, then put it in a water bath and heat until the gelatin has dissolved.
Stir in the simple syrup and the blackcurrant puree. Use as soon as the glaze begins to thicken. If the frosting has hardened, warm it to the desired consistency before covering the cake.
***Blackcurrant puree***
***Ingredients***
455 g fresh or frozen blackcurrants
120 ml water
55g sugar
*Sequence of action*
In a saucepan, combine the currants, water and sugar. Over low heat, cook until currants are soft (about 5 minutes).
Purify the mixture, then pass through a sieve. Divide in the following proportion:
30 ml - for assembling the cake
30 ml for frosting
approx. 180 ml - for the mousse
***Simple syrup***
***Ingredients***
85 ml water
45g sugar
25 g of glucose or corn syrup
Sequence of steps.
In a saucepan, combine water, sugar, glucose (corn syrup); stir.
Bring to a boil, keep on the heat for a few seconds.
Cool. Store the syrup in the refrigerator in a closed container.
***All that's left is to assemble our cake***
Enjoy your appetite and have a delicious November evening!
If you are interested in my content,then I invite you to read my other articles:
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
Dumplings with cheese🥟
Good afternoon my dear readers read.cash.Here comes the weekend.Yes, time flies fast and it does not stop.I want to remind you that I run my own cooking blog and everything associated with it.I see that the topic of food interests you and this is proof of that:
I think that my last post about blood sausage has caused confusion in some people, this time I decided not to confuse people and write about the most simple - about family values and the connection of generations. Gggg, just kidding. Almost. I think no one will be confused by such words as "dumplings", "grandmother", "multivark", they are all familiar and understandable, almost everyone has a multivark and grandmother, well, and home steamed dumplings with curds sure all love!
This was not my first time cooking something with steam, so I was not surprised how fast and convenient it is and there is not much steam.This time I liked it best that I was able to make dumplings exactly as my grandmother from the village cooked. She made big dumplings with homemade cottage cheese dough with sour milk and baking soda, steamed them, where they were so bloated! One or two dumplings were enough by the eye. I guess I like it all so much now because it's part of my childhood, I don't know if everyone likes puffy dough in cottage cheese dumplings, but I do. And steamed makes it special - very tender and puffy. By the way, the idea of steamed dumplings immediately occurred to me). But back to steamed dumplings.
We love dumplings, molded by hand, with different fillings, with different gravy, thin-walled, medium-sized. In our region traditionally cook dumplings on Sunday, I cook when I have the desire and time (I make a lot, freeze - very helpful).
And today I will be waiting for guests into the house to show off their skills in cooking dumplings.
I want to thank my sponsors for their faith in me and their support. thanks to you a lot of people found out about me and my content, who became my friends. with my sincere hope for further cooperation
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Yes, varenyky is not for those who are on a diet. It's strange that I have not yet published on my blog the recipe for my favorite dish, varenyky, a national Ukrainian dish.
Since childhood I have a great weakness for them, to say the least - I adore them... I love them, I like them, I can't help it! My son, by the way, also fell in love with them:)
*For the dough:*
250 gr. sour milk;
500 grams of white wheat flour;
1 egg;
½ tsp. soda;
pinch of salt;
1 tsp. sugar;
*For the filling:*
250g homemade cottage cheese;
1 little egg;
1-2 tbsp. sugar;
2 tsp. butter;
pinch of salt.
Knead the dough: mix the egg with the sour milk, add sugar and salt, sift the flour and baking soda, mix everything to make a dough.
We mix the cottage cheese with the egg, sugar, salt and melted butter (I whipped it in the blender).
The dough is divided first into large pieces, then into smaller pieces.
Roll out a piece and put in the middle 1-1.5 teaspoons of cottage cheese filling.
We protect the edges, lightly sprinkle with flour, put the dumplings in a steam basket of the multicooker (I froze half of the portion).
Pour half a liter of water into the multicooker, put the basket with dumplings on top and select the program "Steam".
Set the duration of the program - 20 minutes (in the photo, I have not yet figured out that you can set the duration of the program, there avomatom is 10 minutes).
I don't remember exactly, 20 or 15 minutes later, the dumplings were ready, they had visibly risen and were puffy!
We put the hot dumplings on a plate, add a piece of butter and sour cream.
There are also rules of eating steamed dumplings. The main thing to remember that there is a lot of juice inside and bite very carefully, otherwise the juice will be on you. We also whip sour cream with sugar or powdered sugar for these dumplings.Steamed dumplings with cottage cheese
They're delicious! Puffy,light,tender! You can eat them with sour cream, cold strawberry jam, or just as pies.
Well, the guests came to us.We were sitting with friends, at our modest little feast.And one girl from our company said:
-Let's sing something, and then there's our neighbors as a Sabantuy, and overlapping voices from the yard sound. It's so beautiful and heartwarming.
We tried: where the verse could remember, where only the chorus. We could not get the chants and overtones. We planned to pull up our knowledge for the next meeting and sing, not karaoke, but from the heart.
I think the next time we will be able to, must..... and this is our history, which we are slowly forgetting. And as a result, somewhere a verse, somewhere the refrain of history we remember, and not so that would be heartily and from the heart.
On the table dumplings "lived" not long, we did not compete in the speed of eating, just they were so juicy and delicious that it was difficult to stop.
*And to you, my dear, I wish you a good appetite! Thank you for reading me, have a nice weekend👋*
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a?
"Glazed cheesecakes with ricotta"
Dear readers read.cash.I stopped by for a few minutes to share a short recipe that I just made.There will not be a story my brain is now overloaded.I do not understand something, in the head of mush of information. I don't have time to process it. I have to find the "Rest" - "Work" switch in my head. I'm scratching my head for the second week (in my opinion the switch is somewhere there), but nothing comes out.😂 I can't work and I can't write. And sometimes the roof goes away, I have to catch it from time to time and put it back. That's how I live.
I want to show you a delicious quick fix dessert, I think everyone has it at home.
Once you make it, you can't stop. And what's wrong with experimenting? Since these are cheesecakes, let them be with cheese, as they should be.
*We should:*
This time bitter chocolate. There was no other. One and a half bars.
Ricotta - 250 grams.
Powdered sugar - to taste.
Half a pod of vanilla or vanilla macerate.
*Preparation:*
Break the chocolate into pieces and send to a water bath. Stir in your husband's hand to make sure it spreads quickly and evenly.
Mix the ricotta with the powdered sugar (to taste), I had about three tablespoons. Scrape the seeds out of the vanilla pod and add to the ricotta. If you don't have a pod... I didn't have one, I took a picture of part of the pod that I have lying around in my sugar bowl all the time, but I actually added about half a teaspoon of vanilla macerate. Stir everything in.
Spread the melted chocolate on the molds. Place in the freezer for 5 minutes. During this time the chocolate should freeze completely.
Fill the molds with the ricotta mass.
Pour chocolate on top. And again in the freezer, this time for about 20 minutes.
Remove the cheesecakes from the mold.
You can see how glossy it is from the reflection of the candies in the icing.
It turned out really great. My husband approved. He liked it better than the cheesecloth.
***Enjoy!***
I would like to thank my sponsors for their faith in me and their support.Thanks to you a lot of people found out about me and my content and became my friends.With sincere hope for further cooperation
*I hope for further cooperation and respect to you🤝It's very nice to be read on noice.cash too! Thank you!* 💝
*I want to know your opinion.*
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
"Blood sausage"
Does that sound scary?.... I'm eating it!
"It's not a Halloween horror, it's our national dish. It's over a hundred years old and it's often on our menu.
Yes! This dish is made with... blood...
Good afternoon my dear readers read.cash, I want to wish you a productive day and creative inspiration for writing your new articles!
I run my own cooking blog about cooking, different delicious dishes, and everything associated with it. Of course I'm interested in cryptocurrency that would be in the know about life.
***That was the motivation to write this article.***
It's just an ordinary evening, reading read.cash as always and came across the article `@NakamotoBch` https://read.cash/@NakamotoBch/thestrange-history-of-blood-theintimate-symbol-of-life-and-death-381a1815 is about blood. i got interested in it and wrote to the author: "Well blood is also delicious! I make homemade blood sausage with buckwheat grits (I clarify: pig's blood) to which he replied, "Am curious how did blood become delicious. Have you ever tasted one".And so I had a thought, why don't I tell this scary delicious recipe! In one of my articles https://read.cash/@Belozoriana/homemade-sausage-9b13f707 I tell how to make meat sausage and liver sausage in home conditions.Who is interested read it.
Last night my family and I dismantled the pig for further preparation.(How wonderfully everything coincided!!! I mean both the article and the preparation.)A lot of work, I could not answer everyone, sorry.
Christmas holidays are coming up and the weather is spring + 12 and flowers...
But nevertheless, preparations are in full swing. Sausages, chinks, hams, and blood will be everything as it should be.
How I love this period!!!
As always, I cooked a lot of our Ukrainian holiday dishes, and on the 7th, we have a good tradition of meeting all the relatives. I wanted to please my closest people with all sorts of delicious things:). On big holidays like Christmas and Easter, I try less to buy ready-made ready-made items, I try to make the most myself. This time I made a lot of blood pudding and pâté sausage. Of course my mom helped me, because it takes a lot of time. I made a lot of blood pudding and pâté sausage. I saved some for the holidays, and the rest is in the freezer. How did it go?
For stuffing guts there are special nozzles for meat grinders, or large special syringes.
It's our tradition that on the biggest holidays we make meat snacks ourselves. Of course, you can find good store-bought ones, but that's a completely different story:)
My grandmother lived in the countryside, always kept pigs, chopped them before the holidays, we came from the city, helped. So I do not faint from working with pig's blood and close my nose from the smell of guts:) But at such a young age, I was not particularly interested in the nuances of cooking, more doing menial jobs:)
So repeat from memory grandmother's recipes was not possible, my mother sausage pate did not do, but a little detail of cooking, and the rest was asked out of friends.So on the crumbs and was born this recipe ("pate sausage").It is not ready to eat products! In this form, it will be stored, waiting for its time.
I was a little afraid to do it, it seemed to me that everything would crack when cooked:)
I was afraid for nothing, everything went easily and quickly, the taste of the prepared dishes was amazing.
*A little history:*
Blood sausage is one of the few foods that has withstood centuries of religious prohibition and won in an unequal struggle. It is known that there was a biblical prohibition on eating the blood of slaughtered animals. However, the ban on the consumption of blood in Ukraine was ignored, and traditional national nutritious and healthy meal - hemogany survived to this day.🇺🇦 Let me remind you, I am Ukrainian.
If we start to describe the Ukrainian cuisine, you just can not go without Ukrainian "krovianka". This dish took the place of honor along with Ukrainian borsch, home-made sausage and dumplings.
In Ukraine, homemade krovianka is cooked almost everywhere. At any market, it is a bestseller on a par with bacon. Ukrainian hemograin as a borsch has different recipes.
Hemp is very healthy, although I suspect that there will be different opinions.
Today I will show you one of them.
I want to thank my sponsors for their faith in me and their support.Thanks to you a lot of people found out about me and my content and became my friends.With sincere hope for further cooperation
With sincere hope for further cooperation and respect to you🤝It's very nice to be read.Thank you!!! 💝
***So...***
Blood can be calf, beef or pig. It is important to do everything properly: to collect the blood and to separate the intestines.
The intestines have to be thoroughly cleaned and washed. I sometimes buy intestines in the store, but more often I ask a friend to bring them from the village. I wash and clean only in cold water, with salt, soda. So several times. The last time I wash them in water with citric acid which makes them harder and firmer, then I rinse them in clean water and they are ready for consumption.
Each hostess prepares the stuffing in her own way.
For 3 liters of blood, I boil two kinds - rice and buckwheat-1kg.
I finely chop bacon and meat. 300 grams of lard, 1 kg of fatty pork meat.
1 kg of chicken breasts.
I mix them.
In a deep skillet I finely chop the lard, fry it.
I finely chop 4 garlic cloves and 10 large onions and fry in the lard until it becomes transparent.
I let cool down a little and put in the stuffing.
3 medium onions and 2 garlic cloves finely chopped and added to the mince in the raw form.
0.5 l sour cream 10%, 0.5 l cream poured in the stuffing.
Add spices only salt, 1 teaspoon of soda, ground pepper, ground bay leaf and coriander.
If there are clots in the blood, I rub them through a sieve or pass them through a meat grinder or use an immersion blender.
The resulting mass, and it is quite thick, I pour a cup into the bowels.
You can also boil the sausage. It is better at no more than 85 degrees and not less than one hour.
Place in the oven at 140 degrees, then raise the temperature to 180 degrees at 10-minute intervals. At 180 degrees, bake for another half hour.
Oh, what a beauty!
And, of course, we will not forget about the sausage pâté.
We boil separately pork liver (0.8 kg) and meat with skins (1 kg of bacon and 0.200 kg of pork skins, in the broth we add sweet pepper and bay leaf). Grind together with raw onions (3 large pieces), bread (3 slices of stale white bread pour boiling milk, cover, leave for 5 minutes, drain a little), add eggs (3 pcs.), salt to taste, black pepper.
Stuff our prepared raw guts.
And, of course, boil in batches for 15 minutes.When serving, slice into pucks.
I got a big article, I did not expect it myself.
Write to me in the comments, have you ever heard of these dishes.I will accept any criticism of this article, even negative.I want to know your opinion.
***I want to know your opinion.***
***If you are interested in my content,then I invite you to read my other articles:***
https://read.cash/@Belozoriana/chicken-on-the-can-80dc599a
https://read.cash/@Belozoriana/tears-of-an-angel-6c1173b3
https://read.cash/@Belozoriana/birds-milk-3271a840
https://read.cash/@Belozoriana/winter-salad-or-olivier-f347a5e6
https://read.cash/@Belozoriana/peaches-cb90e2fa
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a
"Chicken on the can"
Good morning everyone, my fans of reading something interesting and of course lovers of delicious food. Today is the tenth of November and I continue to blog about cooking and cuisine and everything related to it.
And before I start writing my article I want to thank my sponsors. I am sure that your example is an example for other benefactors. By supporting me, you give not just material values, but you give joy and inspiration for my development in this wonderful project read.cash.
I encourage you, my dear readers, to read articles of my sponsors, their content is very interesting, I assure you🤗
Continuing my chronicle of simple and affordable cooking recipes.
And so why this recipe appeared on our menu today.
Back when I was a student I was considered a gourmand and a bit of a snob: I was the only one in our company who drank the then outlandish natural coffee, which I roasted and ground myself in a hand mill.I was also able to cook quickly from available products, which gave additional charm to our youth gatherings.The most common meat product was "blue bird" - a wiry creature with gray tough meat, which was called chicken. My mother used to boil the chicken and then fry it - otherwise chewing it was a problem. Folks gave birth to their own simple and timeless recipe.
And of course I went to catch a chicken for our dinner.No, not a blue creature, we take care of our animals.I needed a big fat chicken, with the onset of cold weather they still badly bear eggs.Well, we keep these birds are not for beauty, well, yes for food)))))Their home, delicious without chemistry.
Boys and girls! Stop chewing artificial yoghurts and instant semi-finished products! Buy chicken and treat yourself to a feast of bon appetit!
What did you cook when you were a student? Write me about it in your comments, I'll be waiting))
Well, I got rid of my future dinner feathers and brought into the house, and my son said to me, "And how did you choose which chicken to chop?" I replied, "Yes, I saw she was walking sad, I chopped her with the axe. son:"
That's when I realized I'm not going to be sad anymore... 😂
You'd think there'd be all kinds of recipes for chicken there are. In the sleeve and in pots, whole and in pieces, marinated in kefir and.But there is one way about which modern housewives often do not know, despite the fact that even our grandmothers knew it well. This is the preparation of the most tender chicken on a jar.
This is a very, very tasty dish! In addition to taste, it has many other advantages: it turns out a lot, it is easy to cook and budget-friendly. Ideal choice if preparing dinner for the whole family or for the arrival of guests.
I don't know a simpler, more budget-friendly and delicious dish at the same time :)
The chicken is cooked in a jar without water or oil, in its own juice.The aromas around the house are fantastic.
So what if it's not cooked in a clay pot? But this way of cooking is witty and very convenient. Because the chicken in a jar is cooked almost by itself, without the participation of the hostess. Of course, the hostess at the initial stage should help her get on the jar, but that's all! :)
Of course, chicken in a jar is not fried chicken, which some are willing to admit as the only tasty, but fried after all, not everyone and not always useful. All in all, this recipe is definitely worth trying and adopting.
**So:***I took the chicken and spices.*
I mixed it all up in a bowl and coated the inside and outside of the chicken.
In a liter jar I put the potatoes, salted, bay, pepper, salted.
I put the chicken on the jar and put it in the baking tray.The oven was already preheated, put it at the very bottom, otherwise it did not fit.We put our boyarina on her rightful throne, i.e. on the (laughing, laughing, but the second name of the dish sounds in English as "chicken on the throne"). I don't tie the legs and wings with string, but that's not necessary. We coat it generously with marinade, and fill the jar with your favorite garnish. It can be vegetables, fruit or even rice and couscous.
She spent an hour and a half in the oven at 180°
What can I say about the chicken...The crust is definitely there))))But whether the temperature is low, or low standing in the oven ... not enough another half hour.But it turned out delicious!!!!
The chicken turned out very tasty, juicy, unusually fragrant. When it baked, the smells and hunger made me dizzy. In addition, the way of cooking is very original. Your guests come to you and you take out of the oven a chicken which is sitting on a can.😂
One last thing: within ten minutes of baking. You start to hear the tantalizing such tantalizing smells that with a tremendous effort of will.To keep from taking the half-cooked chicken out of the oven and eat it as it is.
It will go with whatever was in the jar while it was in the oven as a side dish.But I like herbs and veggies.
***Tip:***
If the chicken is big(more than 2 kg) a lot of vegetables won't fit in the jar.If smaller, it makes sense.Get more vegetables.You can experiment with any kind of vegetables,add coarsely chopped cabbage, potatoes, lemon slices,or orange, raisins and prunes.
*Turned out deliciously crispy, juicy, everything just right.*
*Now I'm proud!*
***If you are interested in my blog, you want to read my other articles:***
https://read.cash/@Belozoriana/soup-kharcho-f26577cc
https://read.cash/@Belozoriana/herring-under-a-fur-coat-11600b12
https://read.cash/@Belozoriana/birds-milk-dfe3a8c9
https://read.cash/@Belozoriana/dont-ever-do-that-bd4feca5
https://read.cash/@Belozoriana/fish-ear-cb2a2667?
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a?
"Winter Salad or "Olivier"
Today is November 10th and I want to continue my cooking blog.Today I have a classic and delicious: "Winter Salad" or "Olivier".Call it what you want, but the taste will not change - so yummy! 👌 Why winter? Well, maybe because it is traditionally cooked in our country at New Year.And I make it not just for this holiday, but whenever you want or family will ask.I think you will love it.
At first I thought - well, why should this recipe be posted at all? But the reflex to take pictures of food has already kicked in. So I decided - and why not post it? Because it's a salad everyone who is good at what he can do. And it is problematic to call it "Olivier.
In foreign countries it is generally called "Russian" and also cooked in whichever way.
But in my childhood it was called "Winter Salad", and I could not stand it as much as I adore it now! And I've been cooking it for a long time and in different ways too. I used to make it mostly with boiled chicken and sometimes with boiled beef. No, it tasted good, but not "like my mom's." Then I added onions, then green onions, then apples, then I tried herbs and then garlic!
I'll tell you right away - if you want "that" Winter Salad, then get the hell out of the idea of garlic, onions, chicken, apples, and other mutt. Cook it the way Mom did, and you'll be happy!
It took me a long time to figure out the recipe for this salad... no... it tasted good, but it wasn't "that." I stubbornly tried not to put sausage in it, but suddenly, oh my goodness... someone finally poked me in the head and I realized that this was... the big secret...
And who actually tapped me? I'm sitting at my mom's ... and recently I stopped poring over the recipe for a delicious salad and gave myself up to my mother. And every time I asked her to make me an Olivier, please. For at that point I realized that all my attempts to make a perfect "Winter" have died away and I live a fool who has not conquered the recipe of this salad...
And so I'm sitting at my mom's, sluggishly picking at the salad with a fork and trying to figure out its secret... I asked my mom, "What did you put in it? Mom reads out a list of very duty. And suddenly... Eureka! I found a philosopher's stone, I realized that the secret of this salad in my totally avoided "doctor sausage"!
Ladies and gentlemen! If you don't want tasty and healthy food, but the same Winter Salad from your childhood, then let loose your chicken thighs and stock up on Doctor's Sausage and you'll be happy!
Ever since I opened that Pandora's Box, I've been making Winter's with ease. And it's the most delicious version I've ever had. And if I order it in restaurants, I set an indispensable condition: make it with sausage, and if you can't make it, then don't make it at all.
And then I said to my mother, "Mama, do you always cook with sausage? Why not with chicken? To which mom replied that yes, always with sausage, because it tastes better, like, what's the big deal? Nothing, Mom, it's just that my brain almost exploded in 20 years of trying to make this salad!
And that's what I was thinking about while I was boiling vegetables, chopping cucumbers and thinking, should I take a picture or not?
True, there is another trick in this recipe - do not chop coarsely, the finer you chop, the tastier and more tender it will be. But you don't have to chop it too. Find the golden mean! But coarse is not as tasty as medium.
And one more thing - use fresh cucumber. You can have a salted cucumber if you don't have a fish. But at Zimniy, fresh cucumber sounds much fresher and more delicate, although pickled one doesn't spoil taste too much. Well, at least it doesn't affect it as drastically as the lack of sausage.
Also... A secret from my mom... put more eggs and fewer potatoes. All the secrets are out. Now let's cook!
So...
*We need:*
just that and nothing else!
No parsley and dill, onions and garlic, apples and shrimp!
A small can of green peas (soft).
Two medium cucumbers.
Doctor sausage (as much as your heart desires, but 200-300 grams minimum).
3 carrots. If not small, then one may be enough.
4 eggs,
2 small potatoes,
no sour mayonnaise. That's it! No need to get kinky. This is the tastiest Winter Salad I've ever had!
Boil carrots, potatoes and eggs until tender, cool.
The peas, then free from the grease. I do it this way. Open the jar with the ring attached to it, but do not open it. I turn it upside down, put it on a sink wing and let all that brine, that it hid inside, drain off.
Meanwhile, I peel the cucumber from the skin and chop in small cubes.The peas are stacked, the cucumbers are chopped, in a common container dumped.
Sausage also cut into small cubes.
And carrots... I don't cut them with a knife, I'm not going to lie, but with a special cutter I make them into these small cubes.
Eggs, too. But if you don't have a slicer, you use a knife, but what can you do?
Potatoes, too, in small cubes.
That's it. We mix it up and put mayonnaise on it!
Even my husband, a fan of all sorts of "winter" said it was delicious, though he was more accustomed to his mom's version, which is onion, garlic and ground pepper. It's not bad, but it adds a harshness to the Winter. And I remember it tender and delicate. That's exactly how it turns out with this version.
As for health food lovers, don't tell me anything about mayonnaise and sausage, I know everything about them, even that mayonnaise is homemade and sausage is made of real meat with a shelf life of two days, so I do not need lectures. I'm not here for the healthy, I'm here for the delicious!
*Enjoy!*
I want to thank my sponsors for their faith in me and their support.Thanks to you a lot of people found out about me and my content and became my friends.With sincere hope for further cooperation
Great to meet you🤝Oh very nice to be read on noice.cash too! Thank you! 💝
***If you are interested in my blog, you want to read my other articles:***
https://read.cash/@Belozoriana/soup-kharcho-f26577cc
https://read.cash/@Belozoriana/herring-under-a-fur-coat-11600b12
https://read.cash/@Belozoriana/birds-milk-dfe3a8c9
https://read.cash/@Belozoriana/dont-ever-do-that-bd4feca5
https://read.cash/@Belozoriana/fish-ear-cb2a2667?
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a?
"Peaches."
Good afternoon my dear readers read.cash.Today is Tuesday the ninth of November and I continue to keep my blog about cooking and everything related to it.
I have a lot of memories from my childhood and youth, I think it was not just good, but just great!!!!!! "There is something to remember" as we in Ukraine say.
My memories took me back a few years, when my mother used to bake them for my girlfriends, and I always proudly carried the tray to the yard to give them a treat. They especially loved the pips inside these peaches.Sometimes I was persuaded to bring a handful of these pips, even though they were elementary nuts from our garden.
Peach cookies are a pastry from my childhood. I adored their amazing taste and unusual shape. I wouldn't say they were on our table very often, but when they were, it was a real treat for me. I am sure that if my mom knew the secret of it, she would spoil me with this tasty treat much more often. But back in the 80's, getting on the Internet and finding a recipe was as impossible as walking into outer space.
My kids were luckier. How many interesting, unusual culinary (and not only) masterpieces I found and created thanks to the World Wide Web. And just recently I came across a recipe for cookies with peaches and condensed milk, which reminded me so much of my childhood years. Of course, I baked and tried these cookies. They turned out delicious, very tasty. Still, they taste different than the peaches I ate as a child.
We were all children once. And our memories retain those magical smells and tastes that accompanied us in those carefree times. These cookies have always been magical. I used to make them so my son wouldn't see them. And then Peaches would appear on the table. Where did they come from? That's right, only Santa Claus could have brought that. And such little moments of happiness and naive delighted smiles will stay in the memory forever! I want to share the recipe. Suddenly, and you will want to taste this cute-looking and pleasing to the taste pastry.And now I will make for tea! Whether cookies with stuffing, or a cake. But tasty and pretty.
*So, my beloved family is still asleep, and I'll start cooking*
*Dough:*
2 cups sugar
2 cups sour cream
2 eggs
200g butter
1 teaspoon of baking soda
Flour to make the dough a little softer than dumplings.
*Filling:*
1 cup sour cream
1 cup sugar
nuts
1 tablespoon cocoa powder.
You can replace all of this with Nutella.
*Syrup:*
0,5 cup sugar
2 tbsp water - boil
*For the finish:*
beet juice
carrot juice
coarse crystallized sugar.
Put butter in the dough, not melted, but softened (let it sit for an hour or two at room temperature). If you melt the butter, you will have to put more flour, and the cookies will be stiff. You do not need to quench the soda, mix it with sifted flour.
Butter and sugar should be well kneaded, so that the sugar doesn't squeak any more. Add the eggs, without stopping to knead, then the sour cream. A pinch of salt (for a touch of flavor)
Now add the flour. There should be enough flour to make the dough soft and even a little bit sticky to your hands. My first mistake (when I was a kid) was to add flour until the dough came away from my hands very well and didn't stick at all. The result was cobblestones. The dough doesn't need to be kneaded for a long time, sour cream dough doesn't like it too much.
Let's put the dough in the fridge for an hour.
After an hour we start making "halves". There are several ways. I've tried them all: shaping the halves with a tablespoon, a wooden spoon, cutting the rolled ball in half, shaping the ball by hand on a baking tray (when a slightly elongated shape is given to one side ("tail")... Soft and sticky dough can't be shaped with a spoon, it just sticks to the spoon. You can't make a ball of dough of the same consistency, you just smear it all over the table. It's more time-consuming to use a hand to shape it with the "tails". There is an easier way. That's what I use. We take the dough out of the fridge, and put a bowl of cold water nearby. We wet our hands and roll a fast ball.
We don't need to apply ALL the force, we just need to get a hemisphere. The dough "spreads" quite noticeably in the baking process. If you put a 4 cm diameter ball, it spreads out to 6 cm, or even more. You don't want to put the balls too close together. I have a fairly large baking tray: 40x40 cm, on it I lay 16 balls, four rows of four balls. If the dough is too liquid, the balls will spread out more, and rise up less. You get wide, flat halves. They won't look very marketable and the cookies will be too big. You have to put the tray in an oven that has already been heated to 200 C. My biscuits bake for about 20 minutes. Put only one baking tray in the oven, let the second one wait in line. When the hemispheres turn dark golden (do not bring them to browning, again, they will be too hard) - they are ready. Take out, remove.
While the second baking tray is resting in the oven, I pick the middles out of the baked halves.
Let them cool, of course, no need to burn your hands. Carefully with a sharp knife we cut out the bottom, stepping back from the edge about 5 mm. Then use a teaspoon to carefully scrape out the crumb. If the halves are the right condition, then the bottoms then easily rubbed in your fingers, grate does not have to. While you were scraping out the halves, the rest were "ripening". Gut them, too.
Grind the middles with your hands, add the nuts. I add walnuts. You can grate them with a grater, or you can roll them with a rolling pin, which I like better, because the taste of nuts is then more tangible when they are in pieces. I sprinkle the cocoa powder right in the crumbs and add as much sour cream as I need. In any case, it goes a lot more than one cup (from the basic recipe).I also had a jar of Nutella in the fridge.I made half with sour cream and half with Nutella. I add powdered sugar to taste. The filling is mixed and placed in the halves of the "peaches".
I advise you to wash your hands well and not with a spoon, but with your hand. We put the stuffing inside, while running a "creamy" hand over the edges of the halves. Why? Because you don't have to go to the trouble of making syrup to glue the halves together. They'll stick together just fine. Or you can spoon it on and use the sugar syrup to glue the halves together.
Next is a cosmetic procedure. We put a bowl with sugar, with carrot juice and with beet juice.
(Carrot juice - from raw carrots, and beet juice - from boiled beets. Boil the beets, grate them on a fine grater, put the grated beets in gauze, making a tampon).
We take a "peach" with two fingers by the "waist" with the left hand, dip one half in carrot juice (quickly, without soaking, or it will fall apart), turn it over, dip the second half. "Powder" one half of the "peach" with a beet tampon, quickly dip the "fruit" in granulated sugar, place on a tray, to dry.
That's it, actually... "Peaches" are soft thanks to the sour cream in the filling and the dipping in carrot juice.
*What could be better than fresh cookies? Young housewives don't have to worry.This is a dish you are sure to will succeed, and the family and guests will have original cookies are sure to love them.I keep with recipes, menus,and other tips and tricks,that solve one problem:"how to make sure you always have a healthy, delicious homemade food, and you spend a minimum of time, effort and money.*
***If you are interested in my blog, you want to read my other articles:***
https://read.cash/@Belozoriana/soup-kharcho-f26577cc
https://read.cash/@Belozoriana/herring-under-a-fur-coat-11600b12
https://read.cash/@Belozoriana/birds-milk-dfe3a8c9
https://read.cash/@Belozoriana/dont-ever-do-that-bd4feca5
https://read.cash/@Belozoriana/fish-ear-cb2a2667?
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a?
"Tears of an Angel"
Good afternoon read.cash! I welcome you dear readers and just my friends.Thank you for my new achievement!Without you and your support I would not have made it!🎉
Today I want to write down another cooking recipe and add some photos.And so in order.
One day I decided to bake an Angel's Tears cake. The cake should cool on its own - preferably in the oven. Or just covered with a bowl. Then condensation will appear on the surface - beautiful caramel droplets that look like tears, which is how the cake got its name.
Knowing perfectly well that my family would not let the cake cool, but would eat it hot, I started baking it early in the morning, at about five o'clock, when everyone was already finishing their seventh nap.
With a feeling of deep satisfaction, I quietly closed the oven, where the cake was cooling, and was about to sneak into bed, but the smell of vanilla pastries woke up my husband, and he rushed into the kitchen:
- What smells so good in here? - stretching, my husband asked.
- Cake "Tears of an angel," I answered my husband.
- Well, you should try it! -said my husband, completely awake.
- It should cool down until morning (I objected) to have tears on it - the tears of an angel.
- If I don't try it now, someone will see my husband's tears instead of the tears of an angel!!!
The magic was that when it cooled completely, yellow bead droplets formed on the surface. Because of this, the simple pie got the beautiful name "Angel's Tears." By all means, I wanted to make it. I just imagined this miracle of turning ordinary food into something beautiful and... off to battle!
I tried very hard, I even whispered an admonition to my pie, putting it in the oven.
It turned out very beautiful and without tears... I had to wait for the most important thing. But my "angel" did not want to cry. Hooray! Really!!! I was getting desperate to see this beauty, when the long-awaited tears began to come out. I almost cried tears of joy and pride myself.
I had been eyeing this pie for a long time. And then came the "hour X" and since I had to use up a kilo of good, fat cottage cheese, and my family did not want to see any cheesecakes or cottage cheese donuts, the question "What should I make?" fell away by itself. I had to double the portion of the pie as I had twice as much cottage cheese as the recipe called for, and I also made a few minor changes of my own in the recipe.
The pastry was really good, but I thought it just needed a bright, sour note - either a layer of berries on top of the shortbread, or grated lemon (if you like lemon pastries).
I grated a couple of sour apples over the shortbread dough, but their sourness somehow got lost in the baking process and failed to offset even the moderate sweetness of the curd and protein mass. In my opinion, even the slightest sour accent would give this delicious pastry an unforgettable depth of flavor, so next time I'll experiment with berries.
*Preparation*
1 tbsp flour
1 tsp. baking powder
80gr. butter
2 tbsp sugar
1 egg
I also added 0.5 tsp. cinnamon and a pinch of salt
Knead the dough quickly and cool it. I grated 3 peeled sour apples on a coarse grater on top of the dough.
*On top of the dough spread cottage cheese mass:*
500 gr. cottage cheese (grated)
3 yolks
0,5 tbsp. sugar
1 tbsp. semolina
100 gr. sour cream
Vanilla pudding packet (I didn't add any)
I also grated the zest of a lemon into the cottage cheese.
Put it all to bake in the oven for 40-50 minutes. t°180.
After that, take the cake out of the oven and distribute the well-whipped egg whites on top:
3 whites
5 tbsp sugar
a little lemon juice.
Return the pie to the oven for another 20-30 minutes.
After that, turn off the oven and leave the pie there until it cools completely.
After the cake cools completely, caramel droplets will form on its surface-the very "tears of an angel. My angel, obviously, turned out to be a jolly fellow, so he didn't want to shed any tears - there were very few droplets on my pie.
Well, it's for the best!
***Bake this cake and may your angels never cry!!!😇***
If you are interested in my blog, you want to read my other articles:
https://read.cash/@Belozoriana/soup-kharcho-f26577cc
https://read.cash/@Belozoriana/herring-under-a-fur-coat-11600b12
https://read.cash/@Belozoriana/birds-milk-dfe3a8c9
https://read.cash/@Belozoriana/dont-ever-do-that-bd4feca5
https://read.cash/@Belozoriana/fish-ear-cb2a2667?
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a?
Cookies "Nuts" from my childhood
Good morning my dear and hopefully happy readers of read.cash.Today is the seventh of November and I want to add another article to my blog.But it is very hard to find and tell you something original and especially hard to find time for all the household chores.
Today I want to tell you how to make nuts with condensed milk - a classic Soviet recipe for a cake mold. In those days there was no variety of sweets, we did not know the taste of tiramisu and panna cotta. But the homemade recipes that were written down in family notebooks were simple and delicious. This weekend, I decided to remember my childhood and made cookies with my kids - those same pecans with boiled condensed milk. This recipe will make you 50 pieces of soft peanuts. The recipe works for both gas and electric pecan molds.
I know, I know, there are a million recipes for Nutcrackers. Well, just a million. And I'm not claiming to be original. It's just that I've found my own recipe, just the way I like it. I like the nuts to be crunchy and not get soft from the filling, and the inside is just condensed milk, no butter or other additives. I'm also not a fan of margarine. I just don't have any, so I make them with butter. And it's just as good! Anyway, I'll tell you all about it below.
*Take:*
Eggs - 2 pieces.
Flour - 2 cups.
Sugar - 4 tablespoons.
Salt - a fat tip of a teaspoon.
Sour cream - 100 grams.
Butter - 100 grams.
Leavening agent for dough (or baking soda plus vinegar).
Condensed milk - two cans.
*How to make:*
Boil the condensed milk over low heat for at least 4 hours. Fill up with water constantly, so that the jars are always covered with the top. Why at least 4 hours? Because I like it to be very, very dark and thick, so I boil and all six hours. You can, of course, buy it already boiled, but you look at its composition. And even if it only has condensed milk in it, I don't know what they do with it, but it tastes completely different. I know, I've tried a lot, I end up boiling it myself. I'm a mess, but I boil it. While the condensed milk is boiling there, make the shells.
Add sugar and salt to the eggs, and whisk. Sugar can be added to taste. With this amount of sugar, the batter is not very sweet, and good, because condensed milk itself is very sweet, and can be too sugary.
Beat it with a mixer? Add the baking powder. Whisk again. Add sour cream. Add melted or melted butter. Honestly - I have no idea why anyone would insist on melted butter? I've done it both ways and it turns out equally well. So why bother with softening when you can melt it quickly?
Whisk again with the butter and start gradually adding the flour. I had exactly two cups - that's ten tablespoons with a good chunk. Not thick, but also not pourable.
In the heated nutcracker we put these koloboks from the dough, and if lazy to form koloboks, then you can just plush the pieces of dough like this. It will still turn out well.
Take out the toasted halves of nuts, and cut off the excess edges with a knife.
Fill each half with condensed milk. If you're afraid there won't be enough condensed milk, mix it in with the scraps from the nuts. And you can also add a real nut to each nut - right in the center of the condensed milk. I sometimes like to do that, but I didn't feel like it this time.
If you're worried about not having enough condensed milk, I'll let you in on a military secret - I had enough condensed milk in one jar to fill exactly 40 pecans. And I don't skimp on condensed milk and fill the nuts to the brim. So you can count in advance the number of halves, do some simple math, figure out how many nuts you have and estimate if you have enough condensed milk. If there may not be enough, then save, as I wrote above. If you're not afraid, then stuff the nuts to your heart's content. After all, who will forbid you to finish the rest of the shells in a bite of honey? A little imagination and no waste!
Staple the nut halves together.
All done! So that the nuts don't stop crunching, leave them to lie unpacked for a while in boxes or bags, without covering the container with them. Well, let's say overnight. Very cool crunchy!
If you are interested in my blog, you want to read my other articles:
https://read.cash/@Belozoriana/soup-kharcho-f26577cc
https://read.cash/@Belozoriana/herring-under-a-fur-coat-11600b12
https://read.cash/@Belozoriana/birds-milk-dfe3a8c9
https://read.cash/@Belozoriana/dont-ever-do-that-bd4feca5
https://read.cash/@Belozoriana/fish-ear-cb2a2667?
https://read.cash/@Belozoriana/hot-smoked-burbot-2086226a?
***This recipe is great. But while I baked it, the kids slowly took it away... All my friends liked it too, I think you will also like it very much, I advise you to make them🌰 Have fun with the nuts!***
"Hot-smoked burbot."
Good day, my dear readers of read.cash.Today is the sixth of November and I want to continue my tradition here of writing a story and a recipe.
What should I write about, what should I tell my dear readers? I asked my husband, to which he responded: "I can tell you a story that happened to me last winter on a fishing trip" I also like to fish, but only in the summer)))
My husband and his friends are fishing very often, and any weather or season he does not care. rain, snow, heat, wind (it's all bearable, as he says).Fishing for him is not a hobby and not a hobby, and not even getting home is a passion!!!!I think many men who are now reading this, I will understand. The whole yard and attic at us in fishing rods or fishing tackles (as I got tired of it!), And the child plays with a bait, well, without a hook of course.
And so he loves winter and summer fishing in winter and summer, he can't live without it!Well, he and his friend went in winter.To their favorite spot in winter and they see.In the distance - the familiar is lying on his belly on the ice. So the My husband sent his friend to see what happened.He'd had a heart attack recently.He might have had a heart attack again! And he's a couple of meters away.He falls on the ice and laughs, he can't say a word.Can't say a word! My husband was curious and when he ran up and saw the picture... He's lying above the ice-hole holding a fish by the tail with his teeth, and the fish bigger than the diameter of the hole. So they they broke up the hole and they helped the "hunter" pull it out.Holding back laughter! It turned out,it was slipping out of his hands... So he grabbed it with his teeth! What a catch!))
Well, and I have a whole story with this turpentine.In general, it is not my kind of fish. She does not like me, probably. The smell or... but first things first.
In general, my smoked cyprinids liked it beyond belief. Some kind of puppy delight, not really understandable to me. I tried it - well, fish and fish, well, smoked and smoked, and they just roared. Maybe because somehow I was offended by it or something.
***We should:***
Terpug.
Slivers for smoking.
Salt and pepper.
Thyme optional, but better to take.
***Preparation:***
Clean, gut, and decapitate the walleye.
I take the tails out, too. Why do cats have to go hungry? Salt and pepper them.
Push a few sprigs of thyme into the dish.
And tie it with a rope. But what do you tie it up for? I haven't figured it out myself before, but when I started smoking, I figured it out. So it wouldn't fall apart and the fish would be easier to remove from the grate, because it sticks.
And I smoked this fish on the barbecue. I poured wood chips on the coals, bang on the grate, covered it with a lid, opened the holes in the lid, and it was almost gone... How... There's untranslatable folklore, the fish sat under the lid for five minutes as the leg under the barbecue and it starts to fall off.I was cursing for a long time.I catch it, try to put the leg back on, no luck, and the coals are hot there... I catch it, but it still falls down. Anyway, I got this blubber in the bed and buried under the coals. And my husband with another thing in the house hangs out. I yelled at the whole yard: "Aaaaah! Help! I'm in an accident!" They both come running. Well, how do they come running... My husband ran, and my friend limped off (his age), and I ran towards them: "Where can I get some water?" Grabbed a bucket of some, pour water, began all this bad luck to pour. My husband uses a scoop to scoop the coals into the brazier. He's digging up the buried turpentine. I am trying to catch it, and it is hot. And he's getting ready. The skin's coming off somewhere. Caught him somehow, rushed into the house. Washed him properly. I come back to the ashes with it. - What to do with the fish? Let's break the legs at the barbecue and finish smoking on the grill? - Suggests the husband. Come on. I put it on brazier, grill, and again cabbage, I put splinters on coals, I put it on barbecue rack, I covered with lid and went to have shashlyk.
In half an hour my husband went to check what's there. He comes back: - You would have gone to see what is there, there are such strange sounds heard. - I run. And it's squeaking all over the place. I open the lid, and there's no need for splinters. It's dripping with fat and smoking all over the place. So it's just poked itself.
So, this is what I got. Everybody liked it. I'm really impressed with the geometry. Enjoy!
And finally, I would like to thank my, so far, only sponsor @rebeysa85
It's not only my sponsor, it's my good friend, rebeysa85
You're like a "uncut diamond" because you have many different talents! You give people your talent when you play, and you give them positive emotions, because they go to your and your friends concerts. Don't quit music, don't listen to bad advices. If you do, you'll regret all your life, I know! Good luck dear, and let the music always live in your soul🎶🎺
I will be waiting for each of you to visit my cooking blog to share new experiences and dive into pleasant memories.And finally I can suggest you to read more of my articles:
https://read.cash/@Belozoriana/soup-kharcho-f26577cc
https://read.cash/@Belozoriana/herring-under-a-fur-coat-11600b12
https://read.cash/@Belozoriana/birds-milk-dfe3a8c9
https://read.cash/@Belozoriana/dont-ever-do-that-bd4feca5
https://read.cash/@Belozoriana/fish-ear-cb2a2667?
*All other articles can be found on my profile at* https://read.cash/@Belozoriana
"Fish ear"
Good afternoon my favorite read.cash.Yes, I like to read something interesting.
But my articles are mostly about cooking. But I think there will be and cosmetic recipes, as well as I have more and notes on my life.I will be glad if my recipes will be useful to you, and if you also like them, do not forget to write about it to me. After all, it's very nice, that's why my recipes are posted here. :)
I want to tell you my story, of course, with the recipe. I think you'll be delighted)))
But this ear, which I want to write about, preceded the story.
You can not send men to the store. This is just some kind of provocation. And I suspect that the action was carefully planned, so that again not to send. I ask my nephew: - Go to the market, baby, buy fresh fish.
He calls me from the market. There are trout, carp, pike-perch, and he dictates further... I say, tell her I need fish for soup, white, not bony. In reply she dictates:
- Pike-perch, catfish.
- What catfish?
Catfish?
- No, catfish. Yes, a catfish.
- It's a big catfish, don't you think they cut it?
- Yes, they do.
- Is the pikeperch big?
- Well... like a mackerel.
I'm scratching my head... It's a strange pike-perch... like a mackerel... For some reason I always thought pikeperch was a big fish. If it's as big as a mackerel, then it's enough for soup.
- Take half a kilo of catfish and the smallest pike-perch.
He brings it. He gives me a package with bread and fish and a small, light package. I open that package and there is a package with something wrapped in it.
- What is it?
- Sudak, - he says to me.
- Soooooo daaaac?
This pile feels like it weighs 200 grams. I then weighed it - just 212 grams along with the bags.
-Oh, my God, what is that?
- Well you said take the smallest one, so I did.
- At least I thought about it! I told you to take it for soup. What kind of ear from this steer? I don't have such a small pot! My mother, it's a good thing I brought the catfish!
No, well, okay this one... But the saleswoman is good... She was told to have the fish... She could have thought of something, too.
- So you'll eat this axe soup.
I opened the bag, and there was this pikeperch with the head! That is, if you remove the head and backbone, then about 100 grams of meat will come out.
I laughed for half a day. I made fish soup, even with pikeperch. I even cut off its head, and when I cut off its back I almost cried. Well, I had to cook the broth on something. Not on catfish!
***Here we go:***
Whatever pike-perch you got... or any white fish.
A catfish, about 500 grams. Or any fat white fish.
Bay of bay leaves.
Allspice.
Celery root dried or fresh (it's in the broth).
Carrot.
Onions.
Potatoes.
Saffron.
Leeks.
Dill dried or fresh.
Cod liver - jar.
Black pepper.
Lemon for decoration.
Cooking:
Here's our "pikeperch"... and the head together weighs 200 grams. It's a giant, man. We separate from him what is not sorry. I took away the head and a piece of a tail (well, what is there?), and when I separated the backbone - I cried in a voice, but I managed to separate, even the meat remained.
Put all the parts from the fish into a saucepan, add the celery root, bayroot, allspice, pour cold water and put on the fire. The first foam is poured off, then cook for half an hour.
Meanwhile, in a dry frying pan on both sides fry carrots and onions until lightly browned. Onions with husks, carrots - at will. It is not terrible. The vegetables should also become soft.
Is the broth ready? Put the vegetables in it, let it boil, turn it off and let it steep for another half an hour. After that, strain, discard everything in it, we don't need it anymore. If the broth turned out cloudy, you can make a strain with an egg. I don't like to do this, because then I pucker up straining those eggs. And catch them with a slotted spoon I do not work. But if you are principled, then pour into the broth in a thin stream of beaten egg, stir, and then strain.
Again, put the broth on the fire. Put potatoes in it in small cubes. Soak saffron in 20 ml of alcohol, or 40 ml of vodka. I do not keep vodka, so alcohol, then added 20-30 ml of water. I stir it and shake with a spoon. I left it to stand. It was a risk, I want to say, because I had a bad experience with vodka in my ear. I boiled it, tasted it, it was delicious. I added vodka - it ruined everything. Some kind of nasty taste came out that I ended up not being able to eat. I don't know why vodka is in the ear, but everyone adds it, so I added it too. Recently I tried to find out.
One chef told me that this is to take away the smell of slime from fish, if there is any. Well, that is if you boil some kind of catfish. And if you do not cook catfish, then, they say, there is no need for vodka. Nevertheless, I tried it again. And this time it was good, and there was no aftertaste. However, it did not add any special flavor either. But I was happy that I made it according to the canon (or almost according to it).
So, let's move on. Onions until transparent, add leeks. Fry a couple more minutes, so that the leeks soften a little. And all this just for 10 minutes boiled potatoes.
In the meantime, we cut the remaining fish fillets into large cubes. See, you can even see the pike-perch there? And 5 minutes after adding the onions, we put the fish into our soup.
Cook for another 5 minutes. And add cod liver. To do this, we drain the oil from the can, and cut the liver in large pieces.Salt, pepper. And we wait 5 more minutes. Then we turn it off and let it stay for 15 minutes under the lid.We add a lemon to the plate.
That's it! Thank you all and enjoy your meal! 🐟
"Don't ever do that"
Today is November 4 and it's obvious "not my day".
Hello to all my dear friends and attentive readers read.cash.I have as usual began a difficult morning and everything fell out of hand.That porridge is burnt, the bird flew into someone else's yard (was not a pleasant conversation) to the same child chasing birds in the yard fell and hurt his hand. And then my husband called and said that two days to go to a rally in another city (for work send, that not enough drugs for patients on covid in our hospital) and now I will need to cope with all the household chores myself, and it's very hard when you're a farmer!!!!
So I decided to relieve stress, of course by cooking something, then I concentrate on cooking and bad thoughts are blocked.And I decided to cook something unusual.On the Internet I found
I wanted to know if it's realistic to make. You can find all the proportions in the description at the bottom of this article amazing Indonesian cake. I wanted to know if it was real to make it. All proportions of the products can be found in the description at the bottom of this article.
I cut 300 grams of peeled pumpkin into pieces and steamed it in a multicooker: I put a steamer in a liter and a half of water. I pour the pumpkin in a layer and cooked for 20 minutes until soft.
Soft pumpkin poured into the bowl of a blender, add 150-200 grams of sugar, a pinch of salt and 1 bag (10 grams) of vanilla sugar.Here I poured 100 grams of corn starch and 50 grams of rice flour, in the end pour 250 milliliters of milk.Products grind until smooth, homogeneous state. I want to clarify that the original recipe to use tapioca starch and coconut milk, and since we do not have such a plant and run to the store has no time, I replaced these products with corn starch and regular milk. Well, I'll tell you what the result will be.
The silicone form with a diameter of 18 centimeters I grease with odorless vegetable oil, this form itself is put into the steam cooker. Just in case through a sieve I strain the resulting mixture, the dessert is steaming for 20-30 minutes.
While the pumpkin layer is cooking, in the meantime I prepare the milk layer.
In a bowl I poured 50 grams of rice flour and 30 grams of corn starch, add 10 grams of vanilla sugar and a pinch of salt. Pour gradually the milk (260 milliliters I advise to pour even less than I did, then it is easier to knead the mass to a homogeneous consistency and there will be no lumps.
My pumpkin is also cooked, after 20 minutes the pumpkin layer is dense on the surface there are traces of the spoon as it should be. Now we pour the milk layer on top of the pumpkin and cook for another twenty minutes on steam. 20 minutes later the milk layer has not frozen and remained liquid, but I cooked it for another 15 minutes. I put all this "dessert masterpiece" for two or three hours in the fridge.As a result, waiting for this time, pour the milk is not frozen.(( I took off the form and turned it on a plate.
The dessert is dense and holds its shape well, the milk layer is more liquid and leaks. Cutting such a dessert is not difficult and each piece holds its shape. It tastes like something completely new and different (as my friends told me) it doesn't taste like jelly at all. It tastes funny😂 and I have only one association: a very thick pudding and by the way in this dessert clearly felt corn starch, pumpkin feels distant as an aftertaste.In general, friends with corn starch and plain milk turned out basically edible but not good! Apparently, these products can not be a full substitute, and since this is an Indonesian cake is coconut milk and tapioca starch give a special flavor.In general, my friends, cooking recipes of other nations is still such a thing!Very likely that nothing will work (as I did) I hope my experience will be useful to you and you will not ruin the products.
And the products that we need.
*Ingredients:*
300 g Pumpkin.
250 ml of coconut milk or milk
100 grams of corn or tapioca starch
50 grams of rice flour
150-200 grams of sugar (to taste)
1/2 teaspoon salt
1 teaspoon vanilla
50 grams of rice flour
30 grams of corn starch. Or tapioca starch
260 ml of thick coconut milk or milk
1/2 teaspoon salt
1/2 teaspoon vanilla
There is always a way out in life. Whatever the situation, there is always a way out, a way around, a way up or a way through.
When things go "wrong," I think, "Confusion = motivation.
Every time I feel confused, I try to think life-affirming thoughts. We all get confused from time to time. It inspires me to think that I am able to cope with this condition better than others.Well, since everyone is familiar with this feeling, I confess, I prefer to experience it easier than others.It is impossible to control every minute, discipline and the realization that only you decide how to deal with confusion and stress T O L L K O in your hands.
***So what to do in that case you ask?***
***What next?***
***I stop!***
I physically stop doing what I was doing. I stop reading, writing emails, etc.If I keep dragging myself down the same road, the consequences can be devastating.I try to encourage myself to get back on track. I know: it's useless to keep doing what I'm doing, I need to take a break.Stopping to do what I've been doing is not easy, but it's worth it!!!!! Pause is always worth it💯%
"Lime and raspberry cakes"
Hello dear and hopefully happy my readers on read.cash.🌼Today, friends- today is not going to be a big and I think interesting and also a post or article I have been thinking about for a long time(correct me).
AAAA....!!!! Where can I find time for all this?! There's as much to do at work as there is at home.
Next week I'm going to the doctor for a short break, and before that I think there's even more work... I promised you the recipe for these brownies, so I took a few minutes to write it down.
Where did October go? As you can imagine, new debt is already piling up... I'm going to try to get a handle on them.
The cookies are sour for my taste, but still delicious :).
Buttery bottom, sweet raspberries help the lime zest along nicely. Lemon can easily replace lime, but for some reason I wanted lime in this case.
And so we begin.
*Dough:*
(1 cup - 240 ml)
1 3/4 cup flour
1/2 cup icing sugar
1/4 tsp salt
2 sticks butter (16 tbsp, 226 g)
1 tsp ice water, if needed
*Filling:*
1 cup jam, raspberry, cherry or apricot
2 cups sugar
1/3 cup flour
2 tsp finely grated lime zest
4 eggs
3/4 cup lime juice
Preheat oven to 180° Butter a 9" x 13" rectangular baking dish, line with parchment paper, butter it again and bake it in the pan.
Line them with parchment paper and butter them again. Place the flour, powdered sugar and salt in the bowl of a food processor.Pulse a few times to combine. Add the butter and pulse until the mixture starts to come together in a ball, if this doesn't happen you can add a tablespoon of water.
Transfer the dough to the prepared tin and spread it evenly over the bottom with your fingers. Bake in the preheated oven for 20-25 minutes, until the pastry is lightly browned.Leave to cool for at least 30 minutes.
Spread the jam evenly over the pastry.Mix 1/3 cup flour, sugar and zest in a bowl.Beat the eggs in a separate bowl, whisk a little, and continue whisking to incorporate the flour mixture.Then pour in the lemon juice and whisk again.
Carefully pour the lemon mixture over the jam, being careful not to mix the layers.Bake until the lemon filling is firm, 25-30 minutes. Cool in the tin, dust with icing sugar and cut into squares.
***All done! Call everyone to the table for hot tea and cakes. Many of my readers are sick, friends, get well soon!!!!***
"Sorcerers."
No different ordinary evening, something tasty smells from the oven and tickles everyone's nose with its machine.At 20:00 and we all watch our favorite TV series "Sultana's Hurem".And I have a thought: "Just don't let it burn!"
And good evening to you my favorite readers.I do not want to deviate from my tradition of writing a story-recipe.Today I am cooking an almost ordinary dish with a not very ordinary name "Sorcerers".
I have no idea why this dish is called that. But there are a few guesses:
To make it, you have to do a lot of "wizardry" around the stove.
Easily"sorcerers." the desired man (I already have it.) Mysterious name, several versions of the origin, variety of flavors and cooking methods, even culinary "bifurcation". Of course, it has its own peculiarities, nuances of preparation, unique variants of recipes and unusual combinations of ingredients - the filling for witches is very different: cottage cheese, cheese, meat, mushrooms, fish... Or else an original mix of flavors - for example, cottage cheese and boiled buckwheat grains. Since time immemorial, kohlrabi has been served not only as a main dish, but also as a dessert - with fruit or strawberry filling, for example dried cranberries, cherries, plums.
With their cooking methods, kohlrabi is one of those dishes that can vary in taste with the same ingredients: boiled, baked, fried or cooked in plenty of butter. I've read about this, but unfortunately I don't have a deep fryer.I'll use a skillet, but with more oil.
***So, let's make some magic))***
First of all we need potatoes - 2 or 2,5 kg... November potatoes are good for jerky, pickles, meatballs...
Meat or minced meat - 0,5 kg - can be pork neck, moderately fatty and tender, but because I like it).
Onion 2 pcs. - Big golden onion - one for the stuffing and the other for the potatoes.
Vegetable oil - 100 ml for frying, unflavoured, usually sunflower oil.
Flour - a few tablespoons may be needed.
Salt and ground black pepper.
I pulled out a Soviet meat grinder, ground the neck, salted it, ground black pepper and grated the onion with the finest grater.
Mix the mince well and leave it alone for now.Now it's time to get to work!
First we choose the most beautiful and delicious potatoes, then we peel them with love and start grating them on the finest grater. I don't have a food processor, so I do everything with my hands and a smile on my face.)
Now watch - the consistency should be like pancake batter. Excess liquid can be drained off, but carefully on top so that all the starch remains in the potatoes. Grate the onion into the potatoes with a fine grater. I cried a lot). And the onions were so juicy, we had to add a few spoonfuls of flour - we can't drain the flavorful onion juice now, can we?
Don't forget to salt the dough and you can start frying the witches themselves.
Gently pour the dumplings into the heated oil in the pan. The oil sizzles a lot!
Now put some minced meat on each donut in the shape of a tortilla.Wait until the donut is fried underneath, and then cover it with a spoonful of our dough. The butter will sizzle again! Now carefully flip each one over and fry the other side as well. This is best done with two spatulas.
Put the browned on both sides pickles in a duck pot (casserole, any pot with a thick bottom, cast iron, etc.). I only have one kettle that I even make dried fruit compote in.
When all the sausages are ready and placed in the cauldron, turn on the oven to 200 C. I keep the pot with a lid on for about 20 minutes. You can also do this on the hob, but be careful not to burn it.
The magic is over - you can take out a few "sorcerers" and spread them with sour cream))Everyone was happy with my dinner.
***Thank you for reading to the end.And enjoy your appetite!***👋
"Green borscht: the rich way"
Hi friends and just readers of read.cash.Here it is time for dinner.All morning my husband and I have been making firewood for the winter.
So I went inside to make a quick and hot lunch.So what's to come up with?
I went through my notes with recipes and my eyes stopped on our national dish "green borscht".
It's kind of autumn on the calendar, but there's, like,snow and frost... And the body has already demanded all that in the spring it should require rampson, cucumbers fresh, green stuff, there all sorts. And this, unfortunately, no. And women in the market already do not sell sorrel. (True, some sell but skinny, the price of space, but still. And there, you might see, on the borscht and the sun will drop by)))), overcast today.
For white soups and green borscht, I usually use parsley root, parsnip, carrot, onion, and make a set of bay leaf, dill stalks and parsley when preparing the basis, broth. For a more flavorful red soups (with the addition of tomatoes or pasta) and borsches in the composition of the roots can include celery and horseradish, they will add spice and flavor.
In this version of green borscht, the base is a decoction of parsley root, onion and carrots. Brighter flavors, in my taste, would only hurt the end result. Also, unlike the classic scheme of cooking green borscht, for a more pronounced flavor I use a broth of onions and carrots.
"However,now that I have grown up and read some clever books,I realized that our "green borscht" - a kind of Russian green sour soup.
My grandmother always spoiled me with borshchik. As now, I remember a steaming bowl with an eyeballed egg, sour cream, and meat. The borsch was green, there were no carrots in it - my grandmother was meeting me halfway: in my childhood I knew exactly that the content of the plate must correspond to its name, and red borsch must be red (so it had no greens in it) and green - green. This borsch became the standard for me. In its cooking there are several rules which I always followed:
1. the broth should be cooked with beef (I had beef yesterday, so this time I take the meat of domestic chicken.Attention not from the store, it flavor our dish will not give! I mean store meat poked with all sorts of chemicals and air. I have experimented with chicken - I liked it.
2. I use carrots only for broth and stuffing.
Only sorrel - a combination of sorrel and spinach, in my subjective opinion, does not give the desired flavor.
And yet, my strict opinion - a real green borscht can be cooked only in late spring or summer, when the most juicy and fresh herbs. But now in late fall, I have a greenhouse in which I grow different greens, but the sorrel was not there, sorry.As I already mentioned above, I bought it at the market.
But in the cellar I found a couple more jars of canned sorrel, which I closed last year.
In general, I will combine it in my dish. It will not spoil the taste. You can use in your dish only fresh or only canned.
Sorrel,a farm animal in the sense that the rural to the root,peasant in another word. In the season in the field it is dark dark green,coarse, with dense stems,sour 😜 with a pronounced sorrel flavor,which I love so much. Especially when combined with an egg.This kind of sorrel is not easy to buy. If you think it's easy,you are deeply mistaken.
Rarely what seller,I mean a woman of advanced age,or an aunt will carry or bring their three bunches of sorrel to market,parsley,etc.
And so I'm all hungry, including me, so here we go.
- parsley root
- 2 medium onions
- 1 small carrot
- 1 bunch of green onions
- 4 bundles of sorrel (300 g) or 0.5 l canned.
- 2 bundles of spinach (150 g)
- Rice (my cup of 150g)
- 350-400 grams of potatoes
You can add your greens of choice.
2 hard-boiled eggs I cut into cubes, you can cut as you wish: in circles, in half, well, in general, as you like
-Sour cream (to taste, I spoon 1 tablespoon per serving) Sour cream is put to neutralize the oxalic acid, not.So if you follow rules of cooking borsch,then it will be not delicious, but also healthy.
*Cooking process*
Boil the broth with whatever meat you have or like (I have homemade chicken).
Grate parsley root and carrots on a coarse grater.Peel the potatoes and cut them into 1 cm by 1 cm cubes.
Cereal rinse and add to our broth after 30 minutes.when our meat is boiled.
Chop onions and carrots, fry in a small amount of vegetable oil, and send them to our borscht, along with the potatoes
Season with salt and pepper. Bring to the boil and after 1 minute add sorrel, washed, dried and cut into julienne. Turn it off and cover with the lid. Like any borsch, let it infuse for a while. Well, the next day - all song! Serve with sour cream and boiled eggs.
Don't forget to add the most important ingredient - your Love! With this secret ingredient, any dish will be the most delicious!
I'm going to call my family for dinner, and I wish you a good appetite, ***cook with love***❤
"Soup kharcho"
Good evening to all and have a nice evening.I publish my various stories about different dishes.But today I want to touch on the subject of soups.
I cook them differently: traditional (as my mother and grandmother taught me) and not.
Our soup, long talked about (just kidding), is an essential part of our daily diet and a guarantee of a healthy body.
Since childhood, we have been used to starting our evening meal with this rich and flavoursome dish.
I have never felt healthier than when I make a bowl of soup for my children, and adults should also enjoy a hot main course for lunch, especially in modern life where there is no time for breakfast and lunch.
Ukrainian cuisine is characterised by a relatively wide range of different recipes.In Ukraine, however, hot soups are most commonly used, such as borsch with pampushki, green borsch, kulesh and cold soups (okroshka). Other types of soup can be made into a rich fish soup (kha).
For me, the best soup cups are metal and enameled containers. However, for some types of soups you can use other containers - for example, a cast iron kettle on an open fire. When we bought our house, I had a "Russian stove" but we gave it up because it took up too much space and was getting old. I used to cook in a clay oven, the smoke and taste of the roast is incomparable! And what a treat it is with melted milk and potatoes in foil, as we say "to get hot", i.e. just cooked, delicious, hot and with sauerkraut or fermented apples.
It is the new technology and I have this indispensable power tool called a multicooker. it is a great helper! it allows you to do many things, you can boil, fry, steam, bake, steam products, reheat ready meals. But that's not what it's all about.
You're not very hungry yet, are you? :-)Some time ago, I suddenly realised that there are some dishes that don't exist in my life at all. For example, harcho soup. No one in my family had ever made it or served it to me as a guest. I only have vague memories of rice pudding from a public restaurant, but I don't think I've ever willingly accepted it either. In other words, I knew the name, but I was always aware that it hid something very interesting. And that was the reason for my next visit to the kitchen and the preparation of this soup. Today I will tell you how I learned to make haricot soup.
As a result of searching the Internet and literature, I tried to create a whole of different recipes. It turned out that neither beef nor saffron was used, so I had to go to the store because saffron does not grow in our country and my husband and I do not have any calves.
So I went to work. It's hard to say why I started with the saffron infusion, but I wouldn't encourage you to do so. It's not a long process and it's not complicated.I've just discovered that you can't buy real saffron in my town, because many things are sold under that name, but certainly not the legendary, most expensive spice in the world, which is made from flower stems. The best spices in the world are dried saffron leaves from flowers of different origins, which have a weaker scent and a less intense colour. But a shrewd seller at the market brought me a bag of fresh Caucasian saffron at twice the price, but it was a fraction of the price of real saffron. When one of my closest friends travels to Europe, I will order saffron from Spain in a glass jar for him. :-)
Saffron infusion is prepared in a simple way that everyone knows. A few strips (2-3 if it's real saffron, or a whole bunch if it's like me) of saffron are ground in a mortar with a small amount of coarse salt, then the whole thing is poured over two or three tablespoons of boiling water and set aside. To colour the rice in the infusion, however, you need to add clarified butter, but I didn't do that in this case. The result should be a concentrated tincture with a good yellow colour. Such a tincture can colour the rice in a poached pilaf. In my case, however, the colour intensity is far from optimal. But at least there was a taste. Is it a spice or a seasoning? Correct me if you know.
The later steps are more typical of soups. I pulled out a piece of beef (beef, not mutton) from the depths of the fridge that had been thoroughly sliced - it's a soup harcho! In ancient Georgian it means "beef soup". :-) I cut the meat off the bone and put it in a pot of water.
By the way, if you look closely at the boiling broth, you can see the beautiful grease spreading over the surface of the water. Oh, how beautiful this picture is in the rays of the rising sun somewhere high in the Caucasus Mountains, when freshly collected firewood crackles merrily under the cauldron with broth, and from the ajar door of the cabin you can see the snowy cap of majestic Kazbek. (These are just about the kind of patterns that arise in my mind at the mention of Georgia.)
When the water in the pot began to boil, I carefully and long skimmed the foam from the broth. Then I put into the pot a small carrot, an onion and a bunch of parsley. And also, of course, a few peas of allspice and a couple of bay leaves.All this boiled together for another 40 minutes.
After an hour and a half of boiling on low heat, without an intense boil, when the meat became soft enough, and the vegetables were taken out and thrown away, I got a beautiful golden transparent broth.By this time I had already washed in several waters half a cup of plain round rice.
I pounded walnuts, about a glass or so, to give the kharcho a nice Caucasian touch. You'll see. I crushed the walnuts as best I could. Not into dust, but so that they don't have to be chewed.
In a frying pan I quite traditionally prepared a roast. I finely chopped the onion and sauteed it in sunflower oil. Then added finely chopped carrots to it, fried it all a bit more, added a couple of spoons of broth, covered with a lid and left to stew over low heat for about 15-20 minutes. Nothing complicated.
And in the finished broth can safely poured our rice. Let it cook a little until soft.
When the rice is no longer hard, but still retained its elasticity, you can season our soup with spices.The first thing I poured into the pan infusion of saffron.Next went hop-suneli, ground coriander seeds, paprika in proportions "by eye".Well and chopped walnuts are also ready for landing in the bowels of kharcho soup.
Now it's time for the well-cooked dressing under the lid. Put it in the pot, too. The soup immediately turned a nice orange color. But that's not all.
With a quick, nimble motion, I finely chopped a bunch of basil and a bunch of parsley. Greens are very appropriate in this soup.
It is time to mention the "secret" component of kharcho soup. Of course, how can Georgian cuisine do without sourness? The easiest way to make it sour is to add some tomato paste or some sour tomatoes, but we know that Georgians never knew any tomatoes and they did not use them in their cooking. But they had a sour green plum - alycha - from which Georgians still make wonderful tkemali sauce. Actually, this sauce can be made by your own hands, but we have not so much with alycha in winter, so I cheated a little and took ready tkemali. A couple or three spoons of this wonderful product can and should be thrown into kharcho soup. And if there is also pomegranate juice, then put it there. Just do not overdo it.
The finishing touches have not yet been made. It's hard to stand the spicy smell wafting through the kitchen. So, quickly squeeze a few cloves of garlic into the pot.
Cover the pot and turn off the gas.It's ready!
Wait a few minutes 😂 to let the soup saturate with the flavors of all the ingredients and cool. Then you can open it and invite all your loved ones to the table)))) The soup should be nice and happy. Then it will be warm in the stomach and warm in the soul. And with fresh pie (that's another story). Try it and you won't regret it.
Good luck! 👋
"Three Glasses"
Hello my dear readers! It's frosty today morning -10° on my thermometer. The frosty November has started (I went outside in a night robe for nothing). My husband has already left for work and now I have to make breakfast while my little son is still asleep.
A little breathing fresh air and a little cold, I went into our house and started thinking that we have to cook something to my son ate, and he was always naughty, then he does not like porridge, he does not eat fish.
We have many different options for breakfast, since no one in our family likes monotonous meals. So we can eat cereals like buckwheat, oatmeal or millet. For breakfast I also like to make pasta, mashed potatoes or baked potatoes.
Breakfast is a very important part of a good morning, so it should be prepared carefully.I like to prepare simple but delicious meals. Almost every morning I make scrambled eggs, delicious fried eggs with sausage or bacon bits.
As for breakfast, I like toast with cheese, not the usual sandwiches. Slices of toast with melted cheese on top: the best way to start the day! Breakfast should not only be delicious, but also healthy, so I like to eat some chocolate chips, it makes me feel good!
They should be accompanied by some kind of fish or meat: slices, slices of meat, meatballs, entrecote, sausages or slices (I prefer slices), fried fish or fried fish in batter. I like to eat a hearty breakfast, as is customary in our family.Sometimes I have very little breakfast, such as apples, cottage cheese, cornflakes, salad, soup (my favorites are pea, chili and mushroom soup), toast with eggs or scrambled eggs.
In the morning I always drink coffee from our coffee maker, which makes incredibly delicious coffee. I never eat sweets in the morning: firstly, I don't like them and, secondly, they are not good for me.It is amazing that people of different nationalities have their own culinary habits and their own cuisines.
I live in Ukraine, the second largest country in Europe. We Ukrainians like to cook and eat delicious homemade food.My favorite drink of my national cuisine wins - compote of dried apples and pears, I cut pears and apples into pieces and dry them in the sun until they are "mashed", which means: when I stir the dried pieces, I hear an audible tapping, which means they are ready.
But, of course, when my husband is busy or late from work, I make breakfast. It has to be quick and easy to prepare. Today is just such a day. And I'm preparing our famous "three-cup" breakfast.
*Why they call it that:*
The ingredients are 3 cups: flour, semolina and yogurt (all in one cup, so you don't have to fight with the grams). Hence the name. It's called "bulk baking" because you don't have to knead the classic dough.
*Make a delicious dessert.*
We start by pouring a glass of semolina in a bowl, I have a glass of about 250 ml. Now pour here a glass of sugar, the amount of sugar can be adjusted to your taste, you need to stir the sugar well with the semolina, it is necessary so that the semolina does not take lumps when we add the kefir, and now pour two glasses of kefir. I have a delicious kefir fat of 2.5 percent, I took it out of the fridge and it is room temperature.
We mix all the ingredients well with a spoon so that the kefir is evenly distributed, the main thing is to stir it so that there is no dry mass and semolina does not take lumps.We leave the semolina to swell for about 20-30 minutes.After this time the semolina should change in volume, it has swelled well and now we can continue to knead dough. We add half a cup of odorless vegetable oil and a cup of flour, a little baking soda and now knead the dough.
I prefer to do this with a whisk, but you can also just use a fork. Now we need to divide our dough into two almost equal parts. I just pour about half of the dough into another container: add 2 tablespoons of flour to one part of the dough and again mix everything well until smooth and homogeneous.In the other part we add 2 tablespoons of cocoa.Choose a delicious, flavorful cocoa with a high percentage of cocoa butter, then the cake will be really chocolate.
Well, then we take the form in which we will bake the pie, the bottom and sides of the form grease with a little vegetable oil. Now with a regular tablespoon we lay out our two types of dough in turn:2 tablespoons of dough without cocoa on the center of the form, the other spoon take the chocolate dough and lay out on top of the white, also 2 tablespoons. Do everything carefully, take your time, the dough will spread out and form nice strips.Place the white and chocolate dough alternately until it runs out.
To make the top of the cake beautiful, we make a pattern by drawing lines with a toothpick from the edge to the middle, as if dividing the cake into triangles. You get a pattern in the form of a flower, you can make any other pattern you like.
Preheat the oven to 180 degrees and put it to bake for 30-40 minutes (my oven is not gas), this time is approximate and depends on your oven.
Very tasty, tender and crumbly, moderately moist with a pleasant chocolate touch.And in the cut "striped" mannik looks very impressive!!!
***Ingredients***
semolina - 1 cup.
kefir - 2 cups.
sugar - 0.5 cup
flour - 5 tablespoons.
2 tbsp. vegetable oil.
0.5 cup cocoa.
Baking powder
1 tsp. or 0.5 tsp. of baking soda
***Simple, affordable products, a little time, a good mood and a wonderful baking for a family tea party is ready!👋***
"Pickled apples"
Yes, yes, you did not hear, apples can ferment.Good evening, my dear readers.Many members and subscribers to noice.cash asked me: "And what, so you could? What they taste? To what dishes to serve? I first heard about it! etc. "In this article I want to answer these and other questions more extensively.
And I will start my story-recipe from the fact that this dish is from my distant childhood, it is a memory of my village.
Time with grandparents should be considered a celebration, a gift of destiny. And what to say when this time spans more than two decades? It is a happy time with vivid memories that will last a lifetime. Is it possible for a human soul to live without such memories of childhood and youth? As the years go by, memories of the past come back more and more often. I also remember many episodes from my life in the village.
One can forget the feeling of a long stay in the forest in all seasons: early spring, frosty winter and late autumn. And the endless fields at harvest time: the feeling of working on the combine, on the tractor, or simply as a loader with your comrades taking the grain to the elevator, lying on the back of the wagon as you roar through the dusty fields. Not to mention fishing (yes, I am one of those girls and boys who caught little fish in the little pond behind my grandmother's garden; now I fish with my husband, but not in winter, because I am allergic to cold, and when I am outside I often sleep in red patches).I would like to share with my readers my childhood memories of how my grandparents prepared for winter, namely how they fermented apples.
Why did my granddaughter remember this process? Because he enjoyed watching Grandpa and Grandma perform this sacred act. They were so enthusiastic, friendly and kind to each other that there was no doubt that they really enjoyed this work. Who knows, maybe the beautiful aura created by the good relationships between the participants of the process also contributed to the success of the jam making.
***Apples***
Yes, there are many ways to use this beautiful fruit - eat freshly picked, jams, compotes, special mixtures, including pickling, as well as other gifts of nature - fruits, vegetables, berries.
It turns out that the process itself is not so different from the widely used pickling and preserving vegetables.
Over time, pickled apples form lactic acid, which makes them pleasantly sweet and sour. The lactic acid formed during this process has a very refreshing and invigorating taste.
First, let's take a look at the simplified apple fermentation technology, for which we will need sour and stout varieties, preferably Antonovka. If you don't have an oak, lime or cedar barrel, you can use plastic barrels or flasks, but only ones that are designed for food products. In this case, it is better to use glass jars of 3 or 5 litres. At the bottom of a velvet or other container, place horseradish leaves, currant leaves and cherry. Then arrange the healthy, clean-skinned apples in rows, alternating the rows of apples several times with the aforementioned leaves, which also cover the apples on top.
The brine is prepared at the rate of 2 cups of sugar and half a cup of salt per 10 liters of water. I recommend adding a few tablespoons of rye flour to the brine. All our ingredients, namely: salt, sugar and honey (gives a nutty taste; you can do without honey) dissolve in water and bring to a boil, do not boil because honey is not boiled, it loses all its vitamins. We wait until our syrup cools and pour it over our apples.
Finally, we cover our billet with a clean cloth or gauze in several layers and put the apples in a warm place.Pour the brine on the apples leave for a week to ferment at room temperature. As soon as the foam falls from the surface and no more air bubbles stand out, the container with the apples should be tightly closed and lowered into the cellar. Suitable temperatures for storing fermented apples are considered to be no higher than plus 10 and no lower than minus 3 ° After a month apples are ready for consumption.
Ready fermented apples can be served as an appetizer to main dishes.
*Ingredients:*
apples 5 - 6 kg,
sugar 180 - 200 gr,
salt - spoonful,
honey 2 - 3 tablespoons,
water - 5 liters. For better fermentation, it is desirable not to wash the apples, but to rinse them slightly from dust.
***This dish is not only tasty but also healthy! It's also called "healthy food".Enjoy your appetite and be healthy and strengthen your immune system***👋
@Belozoriana
