Hello, my dear friends! You probably guessed from my absence for a month that something was going on. Even the absence of events is an event when it is outside the norm. Oh how I twisted it!

I twisted it - I unwind it.

For several years I thought about moving my brainchild to a “new home”. There were many reasons for this, and at the end of last year I decided: New year - new beginnings. And this is not only symbolic. January is the ideal time for this: while you, I’m sure, were enjoying the holidays, pleasant meetings and delicious food, I dived into the wilds of a world unfamiliar to me and worked on creating a new website. I believe that you will love it!

With pure culinary mania

and sincerely delicious wishes,

Galina Artemenko

Source https://vku.life/zhizn-vkusnaja/

Hi Hi! I continue my series of pre-New Year selections, and today it’s time for... snacks! Again! There just can’t be too many of them...

So, today we are preparing the cutest mini muffins with cheese, a snack cake with olives, onions and nuts, as well as a deliciously served liver cake.

How to prepare a lot of snacks for the holiday table and not get wasted? Snack butters! This is one of my favorite table themes, and today we are preparing as many as six types!

Hi Hi! The crazy time continues when you want to manage everything at the same time and be able to relax. In December, the topic of finding balance is more relevant than ever: what you still want to do, but not at any cost, and what is better to leave (either for later, or in the past year).

Eventually the New Year will come! So I offer you two recipes to complete your snack table. Fish snacks are always a thing, right?

My definite top thing that I always leave (for later or in the past year, depending on the mood) is spring cleaning. Honestly, I never do spring cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it’s not for nothing that I put the word “joy” in quotes, since I don’t like to devote any long time to putting things in order, even if I do everything that needs to be done little by little over a period of time. So I’m not much of a “hostess” (one of my least favorite words, by the way!), and I try to maintain cleanliness with regular routine cleaning. But I still decide to do something rare at this time of year. For example, this year I washed the curtains.

You can judge me for this approach to housekeeping or not – in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to restore it, devoting time to this throughout the week. Someone is completely ready to live in complete chaos. Some people want to do everything themselves, but for others it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, peace of mind and a satisfied state at the end. I believe that if the lampshades are not washed, but the brain does not let it go, you need to either accept the reality and calm down, or wash the lampshades. The example about lampshades is not accidental - I just plan to accept them as they are.

Cleaning is cleaning, and the New Year will come, as I already said at the very beginning. The two recipes that I am sharing today are from my book (where these recipes are presented in a step-by-step version).

Homemade sprats

I'll start with them. This recipe was amazing for me: when I prepared them, I couldn’t believe that the capelin from which they are prepared in this case could actually taste exactly the same as sprats from a jar! And you can call sprats a thing of the past century, “you need to move forward, not back,” but in my head a sandwich made of black bread with sprats and pickled cucumber is something amazing!

800 g fresh frozen capelin
2 tbsp. l. black tea (medium or small leaf is better)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp. natural liquid smoke
1 tsp. mustard seeds
1 tsp. salt
0.5 tsp. Sahara
5 black peppercorns
3 allspice peas
2 clove buds
1 bay leaf

Thaw the fish, remove the heads and entrails.

Pour 1 cup of boiling water over the tea leaves and leave for 10-15 minutes, then strain. Next, I will describe the process for a multicooker, but the same thing can be done simply on the stove, or in the oven! So...

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and all the remaining spices. Place the capelin in the resulting marinade with their backs up, trying to position the fish tightly to each other.

Select the “Extinguishing” operating mode, time – 1 hour. At the end of the program, switch the multicooker to the “Simmering” mode, if your model has one, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. When the multicooker is finished operating, turn it off and leave the capelin under the closed lid until it cools completely, and only then can the fish be transferred to a convenient container.

For cooking on the stove just simmer the capelin on the lowest possible heat for 2 hours and leave to cool under the lid.

For cooking in the oven send the container with the fish there and cook at 150° for 1 hour under a lid or foil, then turn off the oven and leave the capelin in it until it cools.

Mackerel rillette

This is a wonderful and very easy to prepare snack! Try replacing standard lightly salted or smoked mackerel with it on your holiday table - it’s much more interesting.

1 fresh frozen mackerel
1 onion
150 g dry white wine
80 g smoked fish (I used salmon)
2 tbsp. l. fish sauce (if you don’t have it, replace it with soy sauce)
1 tbsp. l. vegetable oil
2 bay leaves
6 green onions
salt, pepper - to taste

Thaw the mackerel and cut off the head, thoroughly clean the entrails and rinse the carcass. Cut the onion into rings and place into the multicooker bowl along with the bay leaf. Place mackerel on top. Season with salt and pepper. Pour in the wine, close the multicooker lid and cook in the “Baking” mode for 15 minutes.

Using forks, cut the fish carcass into small fiber pieces, removing the backbone and bones. Add smoked fish, cut into small cubes, to the mackerel. Chop the green onions and mix with the fish base. Season the rillette with salt and pepper, pour in vegetable oil and add fish sauce. Mix thoroughly.

This pate is best served on pieces of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a whole hundred of a wide variety of recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to baked goods and drinks. You can buy it

Blini are a traditional Russian dish. According to tradition, pancakes are always baked on Maslenitsa, and they also delight themselves and their loved ones with this delicacy on other days. There are many recipes for pancakes, I offer two very successful recipes for pancakes with milk, which are sure to turn out and will not be lumpy. The first recipe is classic milk pancakes, thin and delicate. These pancakes have a neutral taste, which allows them to be filled with any filling: sweet or salty. Or you can simply serve these pancakes without filling, with sour cream, jam or condensed milk.

The second recipe is yeast pancakes with milk. These pancakes are more fluffy and dense. Yeast pancakes will not spread due to cream filling or other moist filling. You can also use yeast dough to paint real pictures or patterns in a frying pan.

Choose a recipe you like and bake delicious pancakes. The main thing is to follow the advice from this article and everything will work out.

If you want to cook real samsa from puff pastry, go to

Thin openwork pancakes with milk

Ingredients:

• milk 3.2% - 250 ml
• warm boiled water - 250 ml
• eggs - 3 pcs.
• sugar - 1 tbsp.
• salt - 0.5 tsp.
• flour - 2 tbsp. (250 ml each)
• vegetable oil - 3 tbsp. into the dough

Preparation.

1. Milk for thin pancakes should be taken at room temperature (20-25 degrees). Therefore, take it out of the refrigerator in advance or warm it up a little so that it is not cold. In cold (or very hot) milk, the flour will become lumpy and you will not be able to knead a homogeneous dough. Flour releases gluten better in a warm environment. The same applies to eggs; they should be at room temperature.

2. Beat 3 eggs into a bowl. Whisk the eggs until smooth. There is no need to beat until fluffy, just mix the yolk with the white.

3.Pour a glass of milk into the eggs.

4.Put a tablespoon of sugar. If you like sweeter pancakes, add a little more sugar (up to 3 tbsp). And add half a teaspoon of salt.

If you put a lot of sugar in the batter, the pancakes will burn because the sugar will caramelize. The absence of sugar will make the pancakes white and bland.

5. Sift 2 cups (250 ml each) of flour into this mixture. In one glass there are 6 heaped tablespoons of flour. Sift in small portions and stir.

6.At this stage the dough will be thick. Pour 3 tbsp into it. vegetable oil so that the pancakes turn over easily.

If desired, you can add 1/4 tsp to the dough. soda Then there will be holes in the pancakes.

7.Lastly, warm boiled water is added. It is poured in a thin stream, the dough is stirred with a whisk until smooth.

Water and milk are taken in a 1:1 ratio. Adding water to the dough will make the pancakes thin, airy, and light. They won't tear. Milk and water do not mix immediately. Water should be added at the end.

8. Stir the dough until it becomes homogeneous, without lumps. You can quickly beat with a mixer rather than a whisk. It will be much faster this way. The finished dough should be like thick kefir. If it is too runny, add a little flour. And if it turns out thick, dilute with a small amount of milk. The main thing is to add ingredients little by little so as not to skew in the other direction.

9.The frying pan for frying pancakes must be well heated so that heat comes from it. For the first time, you need to lubricate it with a little vegetable oil. To do this, pour oil into a bowl (it’s better to use refined oil) and grease the surface of the pan with a pastry brush or folded paper napkin.

10. Heat the frying pan (this is very important, otherwise the first pancake will burn) over high heat. Then turn the heat to medium. Using a ladle, pour the dough into the middle of the pan and spread it evenly over the entire surface using a circular motion. Use enough dough to make the pancake thin. Cook the first side of the pancake until the top is dry. Then flip over with a spatula and fry the second side until lightly browned (a few seconds).

11.Fry all the pancakes in milk this way. If desired, you can grease each pancake with a small amount of butter after baking. This way they will taste better and won’t stick together.

A pancake made from good dough will regain its shape and not tear if you crumple it in your palm and then unfold it.

These pancakes can be filled with any filling: sweet or savory. Just the filling should not be liquid and wet. Thin pancakes will quickly become soaked and tear. But yeast pancakes turn out thicker and fluffier; they can be filled with cream and any other filling.

Fluffy Russian yeast pancakes with milk

Ingredients:

• warm water - 250 ml
• live yeast - 20 gr. (or 7 grams dry)
• sugar - 5 tsp.
• eggs - 3 pcs.
• salt - a couple of pinches
• vegetable oil - 2 tbsp.
• warm milk - 3 tbsp. 250 ml each
• flour - 3 tbsp.

Preparation.

1.The ideal water temperature for breeding yeast is 30-35 degrees, just warm it up a little until warm (250 ml). Add 2 teaspoons of sugar to this water and stir.

2. Crumble fresh yeast into the water with your fingers, so it will dissolve more easily and will not stick together. Dissolve the yeast completely.

3. Also put 1 cup 250 ml of flour into the dough so that the yeast works better. Stir. Baking flour should always be sifted to make the dough more porous and soft.

4.Cover the dough with a clean towel (waffle or paper) and leave in a warm place for 15 minutes. Do not cover with film, otherwise the yeast will suffocate.

5.The dough will have a cap, which means you can add other ingredients. First, beat 3 eggs into a separate bowl, add 3 teaspoons of sugar and a little salt, 2 tablespoons of vegetable oil. Whisk these products until smooth and pour into the dough.

6. In total you will need 3 glasses of warm milk (30-40 degrees) and 3 glasses of flour. The first glass of flour was placed in the dough, which means that now you need to put 2 more glasses. First, pour a glass of milk into the dough and stir with a whisk. Then sift a glass of flour and also stir with a whisk so that there are no lumps. Then again - milk, flour, milk. The finished dough should have the consistency of liquid sour cream. That is, a little thicker than milk dough for thin pancakes.

7.Cover the dough with a towel and place in a warm place (you can put it in the oven, preheated to 35-40 degrees) for 15-20 minutes.

8.The dough will increase in volume and there will be bubbles on its surface. Yeast pancakes should be baked in a frying pan with a thick bottom so that they do not burn. Or in a non-stick frying pan. Yeast dough should not be too loose, like dough for thin pancakes. When pouring the batter into the pan, scoop the batter from the day without stirring it.

9.As usual, the frying pan needs to be hot and lightly greased with vegetable oil. Pour the dough into the middle with a ladle and spread it over the entire surface. Cook the first side until the top of the pancake is dry. Turn the pancake over with a spatula and fry the other side until golden brown.

10.Bake all the pancakes in milk and fill them with any filling you wish. From this yeast dough you can bake pancakes in the form of any pattern. To do this, pour the dough into the bottle through a funnel and close it with a cap with a thin tube. Ketchup and other sauces are sold in such bottles. Draw any design with dough on a heated frying pan. You will get very original pancakes.

Dough for thin pancakes will not produce such designs. Because small parts will curl and tear off.

Yeast pancakes are good with both sweet and savory fillings. They are lush, soft, tender. In general, good pancakes are always joy and pleasure.

Hello again. We continue to bake pancakes, and today I want to talk about how to prepare openwork pancakes so that they always turn out light and airy, and captivate with their patterns and holes.

In this post we will look at milk dough options, but you can choose other recipes, such as bake, or.

Don’t forget that pancakes can be made with different fillings, which will complement and diversify the taste of the treat.

Well, don’t forget to follow all the secrets of making openwork pancakes:

• The dough must be saturated with oxygen. Therefore, mix the mixture with the addition of yeast or slaked soda. Or take sparkling water to help, or even beer. And be sure to sift the flour.

• The dough must be left to rest, this will create even more bubbles.

• Don’t forget about the consistency of the dough; the thinner the layer you pour into the pan, the more transparent the pancake will be, and therefore lacy. The dough should resemble liquid sour cream.

I bring to your attention a very simple and effective way of preparing delicacies. The dish turns out to be universal and can replace breakfast or dinner.

Be sure to make sure that all ingredients for kneading the dough are fresh, otherwise the taste of the treat may be spoiled.

Ingredients:

• Flour - 1 tbsp;
• Eggs - 3 pcs.;
• Hot water - 2 tbsp.;
• Milk - 2 tbsp.;
• Butter - 20 gr.;
• Sugar - to taste.

Cooking method:

1. First, be sure to pass the flour through a sieve into a separate container.

3. Now pour two glasses of milk and move everything around.

4. Beat the eggs into the mixture.

5. Mix everything thoroughly so that the mass is free of lumps.

6. Melt the butter and then pour it into the dough.

7. Heat the water and pour in 2 glasses, continuously stirring the consistency. Leave the dough alone for 30 minutes.

8. Now you can start frying the treat. To do this, heat a frying pan and grease it with oil. Pour the required amount of dough, spreading it around the circumference.

9. After 2 minutes, turn the tortilla over to the other side and after a minute remove from the pan.

10. We bake all the pancakes in this way. Serve hot or chilled.

Thin pancakes with milk and water

I don’t think there is a single person who would refuse a treat in the heat of the day. Especially if the pancakes have an openwork pattern.

There is nothing complicated in preparing the delicacy, the main thing is to know the secrets of kneading the dough and the rules of frying, which I will now introduce you to.

Ingredients:

• Eggs - 2 pcs.;
• Sugar - to taste;
• Salt - a pinch;
• Flour - 1 tbsp;
• Water - 1 tbsp.;
• Milk - 1 tbsp;
• Vegetable oil - 3 tbsp.

Cooking method:

1. Beat eggs into a deep plate, add sugar and salt.

2. Mix everything thoroughly.

3. Quickly pour in a glass of boiled water and stir. Then pour in the milk and stir again. Gradually add all the flour, stirring constantly.

4. Finally, add vegetable oil and let sit for a while.

5. Bake the treat in a preheated frying pan on both sides until golden brown. You can fill these flatbreads with any filling.

Lacy pancakes with mineral water

Well, I simply adore the following recipe, because thanks to the carbonated water, the dish really turns out to be very delicate, with numerous holes, and the dough is tender and soft. If you have never tried this method of cooking, then I advise you to correct the situation immediately. Watch the video story and feel free to go into the kitchen to experiment.

How to cook custard pancakes with milk

Another option is to cook the delicacy in boiling water with the addition of baking powder. The dough turns out especially tender and thin.

Ingredients:

• Milk - 500 ml;
• Eggs - 2 pcs.;
• Baking powder - 1 tsp;
• Flour - about 220 gr.;
• Boiling water - 1 tbsp;
• Vegetable oil - 7 tbsp;
• Powdered sugar - 2 tbsp;
• Vanilla - 1/4 tsp..

Cooking method:

1. As always, let's start by preparing the dough. Combine eggs, powdered sugar and vanilla, pour in milk and mix.

3. Pour in boiling water and mix everything well. Pour in vegetable oil.

4. Fry our flatbreads on both sides. Serve with condensed milk. Bon appetit!!

Openwork pancakes made with kefir and milk with holes

Ingredients:

• Boiling water - 1 tbsp;
• Kefir - 1 tbsp.;
• Milk - 1 tbsp;
• Flour - 2 tbsp;
• Eggs - 2 pcs.;
• Soda - 1/2 tsp;
• Vegetable oil - 2 tbsp;
• Sugar, salt - to taste.

Cooking method:

1. Beat eggs into a blender bowl, add sugar, salt, milk and lukewarm kefir. Add sifted flour. Whisk everything.
2. Then add boiling water and soda at the same time, mix thoroughly. Pour in vegetable oil and let sit for 15 minutes.
3. Heat a frying pan, grease with oil. Pour in a portion of the dough and bake on each side for 1.5 minutes until golden brown.

Video recipe on how to bake yeast pancakes

And if you have enough time, then I suggest you bake pancakes using yeast. Such a treat always turns out lush and not soggy. For many housewives, this method of cooking is considered one of the best.

Openwork pancakes from a bottle

In conclusion, I would like to note that using a bottle you can bake different types of pancakes. I have already told you how to prepare such a delicacy, you can choose any dough recipe and then do everything according to the instructions. And in order not to waste time inventing patterns, I have prepared a selection of lace pancakes for you. Watch it and try to repeat it!!

Well, that’s basically all!! Don't forget that Maslenitsa is coming soon, so pancakes will be especially relevant. Write your reviews, I will be grateful!!

It’s hard to think of anything simpler and more satisfying than pancakes. It is not surprising that every housewife has at least ten recipes for all kinds of pancakes: pancakes with milk, with dry yeast, with yogurt. They even bake with sour cream, stirring lightly with water or milk! But other housewives don’t like experiments! They keep one single recipe in their head and use only that. To be honest, I always did this too, until the Internet came along. In case of thin pancakes (if you need to quickly) I baked them for this one. If the family asks for thick and plump pancakes, I bake them with yeast. So a stereotype has developed: those made with yeast are necessarily thick (we call them “pancakes”), while those made with milk are thin (in our family they are called exclusively “pancakes”).

Imagine my surprise and delight when I discovered thin yeast pancakes with holes. Look at the photo, how transparent and elegant they are, you can’t even call them the heavy word “pancakes”, these are real pancakes. But at the same time, the pleasant taste of yeast pancakes is felt and they are more satisfying than the usual yeast-free ones.

Recipe for thin pancakes with dry yeast

• Milk - 500 g.
• Chicken eggs - 2 pcs.
• Melted butter - 30 g.
• Granulated sugar - 3 tbsp. spoons
• Dry yeast -1 teaspoon
• Salt - a pinch
• Wheat flour - 250-300 g.
• Vegetable oil - 3 tbsp. spoons

How to make delicious pancakes with holes

Heat half a glass of milk to 37-38 degrees. We will add yeast to this milk, so it should not be very hot so as not to kill living organisms. But cold milk will not be able to activate the yeast, so it needs to be heated to a pleasant hot (but not scalding!) temperature.

Add 1 teaspoon of dry yeast to the milk.

We also add 1 tbsp to the dough for yeast pancakes. a spoonful of granulated sugar. Stir and place in a warm place without drafts. In order for the dough to rise into a foamy cap and the yeast to start working, we need 10-15 minutes.

Meanwhile, break two chicken eggs into a large bowl in which we will knead the dough for yeast pancakes.

Add 2 tbsp to the eggs. spoons of sugar and one teaspoon of salt.

Stir the mixture with a whisk and pour in melted butter (30 g). To prevent the yolks from curdling, the butter must be cooled to room temperature.

During this time, the dough has already arrived. Add it to the main dough. If you see that the dough has not changed its condition, that is, it has increased very poorly in size or does not fit at all, there may be two reasons: the yeast is of poor quality or expired, or it is very cold in the place where the dough stood. You need to move it to a warm place or increase the rise time. Do not add poorly suited dough to the dough!

Add the remaining milk to the dough, which should be heated until warm. We begin to sift the flour in parts, constantly stirring and controlling the thickness of the dough. It takes me 250-300 grams of flour for this amount of food, but I always add no more than 1 cup at a time so as not to overdo it with flour. I added one glass, stirred, and checked the thickness. If it’s not enough, add more flour.

Stir the pancake batter with a wooden spatula or spoon. Yes, you will see a large number of lumps, but this is not scary. When the dough is infused and reaches the consistency we need, the lumps will disperse, the dough will become fluffy and tender.

Now you need to cover the dough with a clean towel and leave in a warm place for 1-1.5 hours. Let the yeast show its strength, make the dough fluffy, tender, so that the pancakes turn out lacy, with holes.

This is the thickness of the dough (you can see it in the photo). Now another secret ingredient: 3 tbsp. spoons of vegetable oil. Pour into the batter and stir with a ladle before baking.

I bake pancakes in a hot frying pan for 1-2 minutes on each side. Before the very first pancake, I grease the frying pan with a brush with vegetable oil; for subsequent pancakes, no greasing is required, but be guided by your frying pan, you may have to grease it at least every other time. Thanks to the oil content in the dough, pancakes according to this recipe come out of the pan perfectly, and even the first pancake is not lumpy!

Another important point for a successful first pancake: the pan must be heated very well! But after the first pancake, the heat can be reduced to medium and all the rest can be baked at lower heat. Modern cast frying pans heat up so well and retain heat just wonderfully; there is no point in heating them too much, since even thin pancakes may not have time to bake inside and may develop dark brown spots on top.

I remember my grandmother always greased pancake pans with a piece of lard (unsalted, of course), pinned on a fork. It worked out evenly and well. Some people, I know, grease with half a potato: dip it in oil - and then use a fork with these oily potatoes to quickly “walk” along the bottom of the frying pan. In general, you can grease it in different ways, the most important thing is that the pancakes come off well and don’t spoil your mood.

When you bake pancakes, don’t be away from the stove for too long, they don’t like it! You’re hesitating and get a "black man".

I turn the pancakes over with a thin, sharp spatula. The main thing here is not to yawn! Do it on time. If thin edges begin to curl, pry them up and turn them over. I often find it more convenient to grab these edges with my hands to properly flip the pancake.

Look at the structure of the pancakes: they are the thinnest, with a small hole.

As soon as the first removed pancake sits on the dish, grease it with butter. There is no need to melt it - once on a hot surface, the oil will begin to melt on its own. If you really like sweets, you can sprinkle granulated sugar right away so that it melts immediately. So we bake: one after another, one on top of another, until the whole stack grows. The main thing here is to be patient so as not to gobble up this yummy on the go, “in the heat of the moment”!

Bon appetit!

If you like video recipes, I invite you to watch a video on my channel on how to prepare thin pancakes with milk:

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