Sugar bowl or fast food according to an old recipe

Category: Dishes from cereals and flour products
Kitchen: Russian
Sugar bowl or fast food according to an old recipe

Ingredients

Rye croutons crumb 60 g
Water or vegetable broth on demand
chopped green onion 1 tbsp. l.
Vegetable oil 1/2 tbsp. l.
Sour cream (Soft cheeses bush, camembert, 2 slices each, halloumi cheese, 4 slices)

Cooking method

  • Grind rye crackers to a crumb state. Fill with warm water or vegetable broth, mix thoroughly until mushy. Add chopped green onions and butter.
  • Sugar bowl or fast food according to an old recipe
  • We put in an oven preheated to 150 degrees for 10 minutes. While our rusk is baking, lightly fry the halloumi in a pan.
  • We take out the form with the rusks, put soft cheeses and toasted halloumi on top. Leave to stand for 5 minutes.
  • And a quick lunch or dinner is ready!

The dish is designed for

1

Cooking program:

oven

Note

If there are no soft cheeses, you can grate the regular hard cheese and sprinkle it. Or just put sour cream on top.
We bought our Russian-made cheeses at the All-Russian Exhibition Center at the agricultural exhibition "Golden Autumn", decided to diversify and modernize the biscuit, added sour cream instead.

Sugar bowl is a very old dish. There was always a very respectful attitude to bread, even crumbs from the table were swept away and sent to the mouth. "Hood lunch, if there is no bread!"
Our mother-in-law's grandmother always had a linen sack with rye bread crumbs in her kitchen cabinet.

EEV
My grandmother also cooked a biscuit for us in childhood, but in a slightly different way: she poured boiling water over the crackers (usually from white bread), added butter and onions. My brother and I were sooo tasty. And now the word "biscuit" reminded granny.
Ilmirushka
Maria, and from store-bought bread crumbs it turns out, is it worth trying?
Valkyr
EEV, Evgeniya, in the Russian North, where our mother-in-law came from, black (rye) bread was held in high esteem and honor. Therefore, a rusk bread crumbs. In Altai, wheat grew well, so a rusk was made from wheat bread.

Ilmira, no, it is not worth making from the purchased ones. We often bake rye at home, we don't always eat it right away - spoiled steel! Therefore, we often make crackers.
Sugar bowl or fast food according to an old recipe

Today we repeated it with bacon and fried the cheese harder.
Sugar bowl or fast food according to an old recipe

I also liked it very much.
Sugar bowl or fast food according to an old recipe
Ava11
Valkyr, Mariathank you for the enlightenment! I didn't even know about some of the recipes that you are exhibiting, very interesting!
Valkyr
EEV, Evgeniya, in the North they said so - "Mother rye feeds everyone completely, and wheat - by choice. "




Ava11, Alla, I am glad if my modest knowledge will be useful to someone.
EEV
Quote: Valkyr
Mother rye feeds everyone completely, and wheat - by choice. "
No, I think that my grandmother made a rusk from white bread because in childhood and youth they lived hard, from hand to mouth, and this was like a wealth - white bread, especially with butter, especially for grandchildren))
Tanyulya
I love the biscuit very much and ate a lot of it during pregnancy, I was already shaking as I wanted. But they just made it from crackers, they did not grind the crumbs. And a little differently, it seems Larisa Dopleta had a similar recipe for a biscuit, which is more familiar to me.
Valkyr
Perhaps, but I couldn't find it by name. If someone is really bothered by the recipe, the moderators can delete it.
mamusi
Quote: Valkyr
Perhaps, but I couldn't find it by name. If someone is really bothered by the recipe, the moderators can delete it.
What is it?
The recipe is very interesting and useful! The last phrase ~ is clearly redundant!
With such love and interest, they made out, and now say so!
Any, even a small nuance is interesting for those who want to cook such a dish!
Thank you!
BlackHairedGirl
Thank you very much for the enlightenment. I have never heard of such a dish, it became interesting, I will cook and try. The recipe is very necessary, please do not delete it! This is our story!
Tanyulya
Quote: Valkyr

Perhaps, but I couldn't find it by name. If someone is really bothered by the recipe, the moderators can delete it.
Why delete, there was no talk about it
Valkyr
Quote: Tanyulya

Why delete, there was no talk about it
Poke where there was a similar recipe.
Totosha
Girls, do I understand correctly that you first need to dry the croutons, and then cook the rusks?
Valkyr
Totosha, yes, first you need to dry the croutons, from rye bread.
Albina
Under the word "rusk" I assumed only such a vessel. It turns out that there is also a dish I will keep in mind.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers