Posts from Cooking

Okay... I have a question: does anyone on the forum enjoy cooking? :) Not just "I can make a pie with sausage," but seriously, like reading Boris Burda, for example... + if anyone isn't too stingy, please share some recipes :)
2Moderators: Don't be offended if there's already a topic like this... The search didn't find anything.

I can make scrambled eggs with sausage :)
Seriously, I can cook in principle (let's say - IN THEORY), but I don't like it :) Mostly, my parents cook everything, sometimes they make me, but very rarely, because I CONSTANTLY forget to salt the food :) In principle, I love to cook things that are easy to make, I mess around with various baked goods like pizzas (although what's so hard about making them), sometimes IN EXTREMELY RARE CASES (read: in theory) if I'm asked, I help cook pies and salads. Scrambled eggs and omelets are definitely my thing :) This is the only dish that I don't mind cooking :) However, I think I wouldn't have enough sausage :) I love omelet with cauliflower (the cauliflower is boiled, then lightly fried, then poured over with a mixture of milk and eggs, and then - like a regular omelet, DON'T FORGET TO SALT!), I also love scrambled eggs with bread, sometimes I get creative: I cut the bread, sausages, fry them, pour them with egg and sprinkle with grated cheese and herbs, by the way, it's quite tasty :) Often I do this: I cut a slice of black bread (it tastes better), cut out the middle, fry the middle separately, the crust separately on one side, then I turn the crust over, pour it with egg, salt it, and finish frying it like scrambled eggs, it's very tasty :) I like to make meringue (or is it called meringue? Anyway, it's egg whites whipped with sugar, then baked). In general, if it weren't for my laziness, I would gladly devote myself to cooking :)
I haven't seen a topic like this before, respect! :)

P.S. Don't leave similar posts in this thread :D

The topic has stalled... Well, I'll say my piece.
Basically, my mom has a lot of cooking magazines, and they have many recipes, but I only need them to understand the proportions, time, and temperatures. Also, there are some interesting ideas in them, but I never use a recipe completely because we don't have all the ingredients in our village (they do exist, but the selection leaves much to be desired).
Also, we don't have an oven, unfortunately, and I don't think our microwave with convection can replace it. So, we don't have pies, pastries, etc. But I am familiar with meringue – there's a recipe for meringue on a frying pan, although it's very specific. The proportions are 100g of sugar and a pinch of salt for three egg whites. We whisk the egg whites with salt, add a quarter of the sugar, whisk again until stiff peaks form, add all the sugar, and whisk again. Then it's simple – pour milk into the frying pan to the middle, bring to a boil, and use tablespoons to place the mixture in the pan. After 20-30 seconds, when the balls have doubled in size, flip them over, and after another 30 seconds, take them out. It's time-consuming, but very easy.
Drakkosha, thank you for the ideas, and special thanks for the cauliflower, it's very interesting

Hmm, it seems that's just how the geopolitical situation has evolved, but I almost always cook for myself.
Sausage and eggs, pizza, omelets, salads, various side dishes like pasta, rice, and other things – I can handle all of these:)
In principle, I can cook many things... except meat. I've never tried.
...Semi-finished products are, of course, a given.

Almost everything is cooked by my parents, although I sometimes have to prepare something myself. I mainly cook side dishes, I can make cutlets, some simple soup, and a lot of different kinds of sweet pastries, from simple cookies to a full-fledged sponge cake.

Well, cooking meat isn't that difficult either; I sometimes have to cook for myself, although it's better when my parents do it.

maybe (
but I'm saying - it just doesn't come up. I guess I could probably cook meat... who knows).

Since I'm a student, I have to cook for myself. I can only do a few things so far, like frying potatoes, making macaroni and cheese, scrambled eggs with tomatoes, and cooking meat when I have some. I can also make some kind of soup... I tried making green cabbage soup the other day, and I added a little too much salt... but it's okay, I'll get it right next time!
... damn, I think I'll go sharpen something.

Oh, what a great topic!!! Aside from HeroesWorld, I am also a member of a cooking forum, and I'm ready to share some of the simplest recipes with our Heroes fans.

So, "Chip" Salad
Take a large flat plate, line it with fresh lettuce leaves, and along the edge alternately place halved cherry tomatoes and boiled quail eggs (that's how the recipe goes, but in real life I always make the salad from regular eggs and tomatoes; feeding a hero, which my beloved husband is, with tiny morsels is unbecoming, and it's much cheaper too), in the center put diced and fried ham, generously sprinkle crushed chips on top, and drizzle with a sauce: a 1:1 mixture of mayonnaise and mustard (I've long replaced mayonnaise with homemade yogurt — if you're interested, I can tell you how to really make live yogurts).

"Japanese Nightmare" Sushi

It's called that because all the ingredients are our Russian ones, i.e., those you can buy at the nearest store without any fuss, but my family, who have visited every sushi bar in Chelyabinsk, appreciated my creations and assured me the sushi was amazing (though they might be shamelessly lying :eek: ).

The most important thing is to cook the rice properly. To do this, take ordinary, non-parboiled Krasnodar rice (forget about special "sushi rice" — it's the same thing, only costs several times more), rinse it, and fill it with cold water up to three fingers deep. When it boils, reduce the heat. When the water is almost gone, cover tightly with a lid and prepare the seasoning: about half a teaspoon of apple cider vinegar (per cup of rice) diluted with water in a 1:1 ratio, add sugar and salt, mix into the rice, and using a spatula, cut through the surface of the rice rather than stirring it (to avoid turning it into mush). And the rice is ready!
The first non-Russian thing needed for this is a sushi mat. On it, you place the second thing — nori (pressed seaweed). On the nori (almost like Nur, the mage heroine!!!!), spread the rice, press it down with a spoon, lightly spread the third thing — wasabi (a kind of Japanese horseradish; I haven't figured out what to replace this horseradish with yet). Leaving a 1 cm margin from the edge, put strips of lightly salted fish (the Japanese, of course, recommend fresh, but raw fish — brrrrr, and I can't be sure of its freshness at home, but lightly salted is perfect!), next to it, strips of fresh cucumber (you can use avocado, but let's skip that foreign stuff!). Then a Japanese person would top it with expensive Philadelphia cheese, but folks, Viola in tubs is just as good, or any other cream cheese sold in tubs. Gently take the end of the mat and roll it into a roll. Put it in the refrigerator for about 15 minutes (so it sets), slice into pieces about 2 cm thick, and the hero's dinner is ready!!!!

Hero's Breakfast "Buns with a Lid"

Cut a loaf (an unsalted type of bread) into pieces two fingers thick, carefully cut out the center (I use a shot glass to press it out for aesthetics). Place the hollow buns and their "lids" in MILK for half a minute.
Take the buns and lids out of the milk and put them on a heated frying pan with BUTTER,
fry on both sides.
Into the center of each bun, right on the hot frying pan, put finely chopped BOILED SAUSAGE,
grated CHEESE (I prefer Parmesan), and crack an EGG.
Immediately close the filled "hole" with the lid, press down firmly,
add salt, pepper, maybe some herbs on top, and cover with a lid.
In 5 minutes, the dish is ready.

"Student" Pies

Why named that? First, they're very cheap (saving our scholarship for girls and Heroes traffic), and second, very fast (time for study, a minute for lunch, a lifetime for Heroes).
So, all ingredients are calculated for a hearty breakfast for two hearty heroes.
Cut one thin lavash evenly (I think this term is familiar to everyone, but for those who don't know — into equal squares) into 6 pieces. Put the filling in the center — 2 grated processed cheese slices + 1 raw egg + lots of your favorite herbs (just no green onions, let's leave those for grandma's pies with onion and egg; I recommend parsley!). Fold the lavash into an envelope, and put it in a frying pan with oil. Fry for 2 minutes on one side, flip, and the same on the other (while you're wrapping the next batch, the first one is already ready!!!!!).
Bon appetit!!! (Unfortunately, I don't have photos of these pies; they never last long enough to be photographed).

Evening comes — some heroes... go to sleep, while others... invite the ladies of their hearts for an aperitif. Here is that very aperitif.
"Fruity" Punch

In advance, take two oranges, slice them thinly, and pour 100 ml of vodka (about half a glass) over them. Then take 0.7 liters of dry white wine and mix it with 1 liter of juice (orange, grape, or clear apple juice). If you have it, but it's optional, add 2 glasses of good brut (dry champagne). Toss in a handful of halved grapes, the oranges with their soak... and... you drink the punch while the lady of your heart eats the drunken fruits, and everyone has equal fun!!!

If anyone is interested in anything else, you can ask me on ICQ for my page on the cooking forum, or just ask in this topic.

I wouldn't say I can do everything, but I can do a lot :) I just haven't had much luck with baking, but I enjoy cooking:)
I find recipes on delishis.ru, and there are some very interesting ones there :)

Without slowing down the necroposting (or resurrection?), I decided to use this thread for my own culinary blog. I will be posting episodes of "Hillside Culinary Delights" here!
As a rule, if I don't have big plans for the weekend, I cook something substantial and more or less complex.
This time, I finally got around to making borscht.

Borscht is a delicate dish; it’s no wonder that knowing how to make it has long been considered an indicator of a woman's suitability as a wife. However, most wives and husbands are not even aware that their borscht doesn't quite live up to perfection. And today, I will share a couple of tricks for preparing great borscht!

One of the main advantages of borscht is its color; mine turns out like this:


The secret lies in properly preparing the beets, which need to be sliced, lightly fried with tomato paste added, and then simmered for a long time (until cooked) with vinegar and sugar (you can add more sugar – I used 2 teaspoons with a generous heaping spoonful for 3 beets [about the size between a mandarin orange and an orange]).


By the way, here we also see some small tricks for cooking broth: adding dill stems, onions, carrots, and peppercorns for greater richness. The aroma of such a broth is very appealing!


And if you add chopped garlic and dill to the ready-made beets... You’ll want to eat it even without adding it to the borscht – it smells so good :D


And always cut all vegetables with a knife. I think chopping vegetables for soups on a grater is a complete insult to the product. At first, it may be difficult to cut carrots with a dull butter knife, but over time, skill and awareness of the need to acquire a normal knife will come to you! :D


Let's eat! It's unbelievably delicious right off the stove. I can only imagine how magical this borscht will be tomorrow or the day after :)

Ah, but while my husband and I lived without our parents, I constantly practiced "inventing" new delicious recipes. I made amazing pizzas and cooked meat dishes well.
Now we live with our parents, and I don't do anything. Except for procrastinating, of course.

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If it weren't for my laziness last year, I could have taken pictures of the results of my wild imagination.

Did you think I would be satisfied with just borscht? No way! Today in "Hillside Culinary Delights" we have salmon baked on a bed of green beans!
This week, the local hypermarket chain was selling chum salmon steaks at a discount, so I decided not to resist fate.
I rubbed the steaks on both sides with salt (50/50 sea salt), ground pepper mix, and a little rosemary. I decided to bake each steak separately, preparing a base of beans (green + yellow) and sliced onions (I also lightly salted, peppered, and mixed the vegetable base). I placed the steaks on the bases, drizzled them with soy sauce...



Then, for extra juiciness, I covered the steaks with sour cream. Next, I tightly wrapped them in foil, put them in an oven preheated to about 200 degrees Celsius, held them there for 15 minutes, took them out, opened the foil, sprinkled cheese on top, and put them back in again, without wrapping them this time. At that point, I turned off the oven. The result is as follows:



Traditionally, mashed potatoes made with milk and a generous amount of butter are one of the best side dishes for salmon (there isn't much bean in the base, and it wouldn't be serious enough for a dwarf anyway). And how could we do without garnishes when serving! There was some carrot salad left over from yesterday, which fit well into both the color scheme and the flavor composition of the dish.



Om-nom-nom! :p