marina-asti
Desserts. Sweets.

My favorite recipes (marina-asti)Oranges in chocolate
(natapit)

Var 1. Cut and boil in salted water, drain, cook in syrup.
Var 2. Boil whole in salted water, cool, chop and cook in syrup according to the recipe.
My favorite recipes (marina-asti)Candied citrus peels
(Crochet)

My favorite recipes (marina-asti)Apple pastila
(Lola)
marina-asti
CAKES.
My favorite recipes (marina-asti)Oreo Cheesecake "Beyond a Dream" (OREO® Dream Extreme Cheesecake). Imitation
(ang-kay)


DESSERTS.

My favorite recipes (marina-asti)Tiramisu
(Scarecrow)
My favorite recipes (marina-asti)Tiramisu (heat treatment of yolks)
(Irina F)
My favorite recipes (marina-asti)Pancake cake with custard, mascarpone and berry sauce
(Sonadora)

My favorite recipes (marina-asti)Custard cream in 3 minutes in microwave
(Vitalinka)
My favorite recipes (marina-asti)Rice pancakes "Kudesnitsa"
(Bread)


1.5 portions of pancakes diameter 18
Custard cream 2nd portion + ricotta + cottage cheese. Karat cheese
Spicy, drunk chocolate covered with marmalade recipe.
marina-asti
SALADS.

My favorite recipes (marina-asti)Berlin salad
(Shyrshunchik)

Instead of beef - beef tongue.
marina-asti
VEGETABLE PREPARATIONS

My favorite recipes (marina-asti)Pickle (preparation for the winter)
(Frau)

Serve full in a large saucepan. 19g put 120g sugar + 5 heaped spoons of salt.
My favorite recipes (marina-asti)Zucchini caviar "uDachnaya"
(Omela)

My favorite recipes (marina-asti)Spicy beans with vegetables for the winter
(Natusik)

200g vinegar is too much for me. The beans were cooked until cooked in Shtebe, I carve all the vegetables together for at least an hour, maybe a little more, I didn't add greens at the last stage, I open the can and add the greens. Stored in the kitchen island. There hot pepper in my opinion as a preservative.
I wash the cans in the PMM, then I keep the hail in the oven for 110 minutes 30, I do business, they stand while I put everything out, the oven works.
My favorite recipes (marina-asti)Sweet pepper lecho with tomatoes (Hungarian lecso)
(Admin)


Salad to me:
zucchini -1.5kg
pepper - 1 kg
onion - 0.75kg
carrots - 0.75kg
My favorite recipes (marina-asti)Uncle Ben's with zucchini
(V-tina)
My favorite recipes (marina-asti)Pickled tomatoes in 24 hours
(Lisichkalal)

I put basil + garlic + dill in cherries
A little more salt, apple cider vinegar used
My favorite recipes (marina-asti)Pickled tomatoes
(ShuMakher)

My favorite recipes (marina-asti)Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)
(Admin)


marina-asti
FILLING. TINCTURES.
My favorite recipes (marina-asti)Liqueur Limoncello, or Italian "mezim"
(Ikra)


Remove the zest, squeeze the juice.
Since I fill it with vodka, then reduce the water in the syrup.
My favorite recipes (marina-asti)Rum pot (Rumtopf). Marathon. Who is with me?
(Scarecrow)
My favorite recipes (marina-asti)Apple Champagne
(Linadoc)


Girls, just noticed that LIQUEUR AMOUNT IS NOT CORRECT! 20ML - ON 0.75L,
for 1 liter - 30-35ml.
Then add a bottle of good brandy or vodka, which is 0.75 liters. This is almost a liter, dissolve 800g in it. Sahara. And season with this syrup.
Quote: Wert

2) Also fill the bottles with paraffin in your photo with a drag stopper? It just seems to me that in the case of champagne it will do nothing.
3) Why store bottles horizontally if they have no cork stopper?
4) If the storage temperature of the bottles is about 18-22 degrees, will this greatly affect the taste and the likelihood of explosion? I have no idea where to get it in apartment 10
Quote: Linadoc

Wert, I answer:
2) you do not need to fill in such. It is necessary to fill with a screwed and "weak" plug (so that oxygen does not penetrate when the plug under pressure will slightly come off).
3) so that the pressure is distributed evenly throughout the bottle, and does not accumulate under the cork.
4) the probability of an explosion increases many times with a well-closed plug. It is possible to turn into vinegar with a poorly closed cork.
In Moscow, I store it on the balcony.
In an apartment and it is not possible to get a rate of less than 18 degrees -
can be done, very well capped, but with less liquor (10-15ml per 1l) and do not add 7-8cm. Pour well with paraffin. Then by the new year everything will be OK. On New Year's holidays all and a drink.

12-13 * C is the upper limit, at this T does not explode. But lower is better.
Quote: ivashechka
there is also Calvados - alcohol (vodka) is required, but with alcohol it turns out cheaper, apples and oak bark (sold in a pharmacy). Washed apples are cut into a jar (you can also cut a carrion without spoiled places, if the bones are clean without foulbrood, then a stub with them in the jar) on the shoulders, poured with alcohol in half with water (or vodka but already without water) oak bark fried in a dry frying pan is added 1 tbsp. l. on a jar, closed with nylon caps and in a dark place for 3 weeks. After that, it is drained and drunk, you can store it anywhere, of course, the longer it costs, the softer it becomes, but after three weeks it goes well!

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