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This time I happened to a short video - if you do homemade pasta with Masini Valkanas the way, it's such a small tip to save time and nerves when removing and re Valkanas trip. Sorry for the Slovak, have me drop out words :)
Ingredients 400 g flour 4 eggs 4 pcs PL olive oil as needed water For the filling: 300 g meat beef minced stainless steel juicer onion 2 pieces according to taste chives 1 pcs eggs as mushrooms taste the sauce: tomato onion 1 piece
Firstly, we need to make the dough, which will have to rest for a few minutes in the refrigerator. On a work surface and sprinkle with sifted flour will do in the middle of cratering. Do cratering stainless steel juicer put eggs (for 100gr flour 1 egg case + 1PL oil) and oil. Gradually mixing the flour into the egg-oil. Kneaded stainless steel juicer dough with both hands until it is sufficiently elastic. It should not be complicated, stainless steel juicer but if you will, I add video :) Wrap the dough in plastic wrap and store at least 40 minutes in the refrigerator.
In the meantime, can we make the filling. This time I used minced meat, but you can put anything. For the meat filling your ground meat roasted with onion and mushrooms and season according to your taste. When the filling is seasoned and according to your taste, let it cool. I toasted Masks more pomixovala in the blender and then I added the egg. When the filling is cool, we can begin to shape the ravioli.
Choose pasta dough from the refrigerator stainless steel juicer and divide into 2 halves. First, we will process the first half - rolled dough to a thickness sufficient stainless steel juicer to machine set 1.stupeň. stainless steel juicer The machine that rolled out for us, just need to spin handle. When doing ravioli, vaľkajte to a thickness no. 6 -7 (by filling). At each stage must dough prevaľkať 2 and then put on a higher level, ie the thinner the dough. Adding video to quickly and easily vyvaľkať dough.
The strip follows vyvaľkaného way you put on a worktop and a small teaspoon stainless steel juicer will do mounds of filling. Cover with another piece of road, drive the air thus expel air from the filling towards the exterior ravioli. Edges that was pressed down and shape the ravioli according to mood. Sometimes I do squares, this time I lobed small cup. Ravioli aside on a plate until we process the second half of the trip.
Do you boil a pot of salted water and appropriate stainless steel juicer ravioli in boiling water. I lowered her flame, somewhere I saw it recommended. When is bubbling boiling water can damage stainless steel juicer the surface of ravioli and are therefore sometimes also becoming somewhat scaly. Ravioli cook according to size - I cooked stainless steel juicer 9 minutes. Well, it's easiest sauce - Roast your onions, add tomatoes (not yet the great juicy tasty tomatoes in stores, only tomatoes tasteless, so in the winter I use canned tomatoes instead), stainless steel juicer a little sugar, salt, pepper. When seasoned to taste, pomixujeme that we get a smooth sauce. Serve and sprinkle with Parmesan cheese. Bon appetite
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I can help mixer, but you can manually mix the dough, but it is difficult. I'm making dough from 500 g flour special, and 5 domestic eggs. As for the eggs is definitely better when you use the internet, pasta is pretty yellow, kneaders utah as you can also see in the pictures below. But back to the process. I put in a blender and 5 eggs 450g flour. Needless to weigh just a handful of flour make aside. It is because each egg is otherwise large and absorbs a different amount of flour. kneaders utah It is always better to add the flour, and diluted dough !!!
Continue like this until until a non-sticky and pliable dough. As you can see in the photo, so I already have done, and flour and I have not stayed. kneaders utah Despite the fact that the development path looks pretty lengthy entire preparation took me about 10 minutes.
Farfalle - bow, bows
Lasagne | Receptiky.SK says:
If you feel like the whole wheat pasta, put the top one-third wholemeal flour, then half while the family gets used. Attention. Wholemeal pasta is harder, so follow when recovering the flour gradually, not suddenly.
alieeenka says:
aďa says:
Good evening, I also bought a pasta machine, while just trying as a result I am satisfied, I can in helping small pastry kneading kneaders utah dough, give basic program that I knead dough beautiful work. you do not have anyone experience with attachment for ravioli, kneaders utah my grandchild loves them and I would like to buy, but somehow still hesitant.
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In a pan put about a tablespoon of lard and add the mushrooms. Season with salt and sprinkle of cru

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After yesterday Hubačka I still remained a bit of mushrooms, our soup did not want scrambled eggs already had, so I made this cake was a success, and flavor. You may be inspired, because mushroom gathering season is just beginning :)
Raw materials yeast dough: 2 cups flour 3/4 cup lukewarm water 1/3 cube yeast 1 tsp salt 1/2 tsp sugar 1 US oil For the filling: fresh mushrooms, leek mixture (more) fatty pork bacon smoked salt, crushed cumin or other fungal cream cheese Niva Šľahačková
From the raw dough dough sweep, decorequip or let the machine work. Come to mind also the password from the times of socialism, which in our years-rokúce great hall was decorated in the local collective farm: "People thinking - machine work" :) I think that is still valid today;-)
In a pan put about a tablespoon of lard and add the mushrooms. Season with salt and sprinkle of crushed cumin. Turn enough water so they simmer covered until the end uncover and stew in fat. Shrunken therefore decorequip properly.
My dough was high, so I let him bake longer, about 40 minutes to adjust the length of your baking adequate quantity. Me almost missed the baking dish :) After baking, let cool almost completely, even if it costs a lot of effort, because it smells wonderfully :)
afataga, June 2, 2013 on 15:49 praise from doing mushrooms in the ointment, said it only me, but I would not give the mushroom blue cheese is quite significant and beats fungal flavor, cheese you better be ingested rather decorequip than become moldy:-)
mariamka, June 2, 2013 on 16:02 mushrooms by breaking out but maybe not :) Suchohřib are as flavoring decorequip significantly to dominate .. You are now gorging son already second decorequip time, said it's great .. but it is a matter of course taste
cesminaz, June 2, 2013 on 19:08mariamka ..nema a bug mnaaamm decorequip .. love taketo rubbed; -DD store and Definitely try it, but I do without the bacon .. KK
mariamka, June 3, 2013 on 07:16 Thanks for your comments :) mile) with a clear conscience that I can rub Pie recommend and certainly well as the cheese, whole fell yesterday for his country, even my parents tasted :)
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Ingredients for 4 people: 400g flour 4 eggs 4 PL olive oil water if the dough is too dry salt For t

This time I happened to a short video - if you do homemade pasta with Masini Valkanas the way, it's such a small tip to save time and nerves when removing and re Valkanas trip. Sorry for the Slovak, have me drop out words :)
Ingredients for 4 people: 400g flour 4 eggs 4 PL olive oil water if the dough is too dry salt For the filling 300 g beef minced meat 2 onions, chives, parsley, egg what you taste the sauce tomatoes 1 onion, sugar, salt, pepper First of all, we need to make the dough, which will have to rest for a few minutes in the refrigerator. On a work surface and sprinkle with sifted flour will do in the middle of cratering. Do cratering gyros grill put eggs (for 100gr flour 1 egg case + 1PL oil) oil and season with salt. Gradually mixing the flour into the egg-oil. Kneaded dough with both hands until it is sufficiently elastic. It should not be complicated, but if you will, I add video :) Wrap the dough in plastic wrap and store at least 40 minutes in the refrigerator.
In the meantime, can we make the filling. This time I used minced meat, but you can put anything. For the meat filling your ground meat roasted with onion and mushrooms and season according gyros grill to your taste. When the filling is seasoned and according to your taste, let it cool. I toasted Masks more pomixovala in the blender and then I added the egg. When the filling is cool, we can begin to shape the ravioli.
Choose pasta dough from the refrigerator and divide gyros grill into 2 halves. First, we will process the first half - rolled dough to a thickness sufficient to machine set 1.stupeň. The machine that rolled out for us, just need to spin handle. When doing ravioli, gyros grill vaľkajte to a thickness no. 6 -7 (by filling). At each stage must dough prevaľkať 2 and then put on a higher level, ie the thinner the dough. Adding video to quickly gyros grill and easily vyvaľkať dough.
The strip follows vyvaľkaného way you put on a worktop and a small teaspoon will do mounds of filling. Cover with another piece of road, drive the air thus expel air from the filling towards the exterior ravioli. Edges that was pressed down and shape the ravioli according to mood. Sometimes gyros grill I do squares, this time I lobed small cup. Ravioli aside on a plate until we process the second half of the trip.
Do you boil a pot of salted water and appropriate ravioli gyros grill in boiling water. I lowered her flame, somewhere I saw it recommended. When is bubbling boiling water can damage the surface of ravioli and are therefore sometimes also becoming somewhat scaly. Ravioli cook according to size - I cooked 9 minutes. Well, it's easiest sauce - Roast your onions, add tomatoes (not yet the great juicy tasty tomatoes in stores, only tomatoes tasteless, so in the winter I use canned tomatoes instead), a little sugar, salt, pepper. gyros grill When seasoned to taste, pomixujeme that we get a smooth gyros grill sauce. Serve and sprinkle with Parmesan cheese. Bon appetite
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For 4 people: For the ravioli: 300 g flour

origin: L'amaranto e Il Melograno ravioli are always perfect and delicious meal. The advantage is that you can perform ravioli countless different substances, so they still have other, just loosen the reins of his imagination and prepare them for their own way! I am confident that you will taste. Some of them you today, it's a recipe from Agnese (from the blog "L'amaranto e Il Melograno"). Pumpkin there is still the leader, along with orange and saffron, it is original, fragrant dish. If you do not have the machine to a paste (dough), just him well rozvaľkať and slice with roller slicer: the secrets of good ravioli is always prepared the way!
For 4 people: For the ravioli: 300 g flour "00" 3 eggs 1 egg yolk of eggs 500 g fresh spinach 200 g ricotta cheese vegetable peeler 25 g grated Parmesan salt For the cream: 800 g pulp orange pumpkin cream 3-4 tablespoons of cooking EV olive oil salt 1 large orange bio 2 sachets of saffron (1 = 0125 g) To prepare the stuffing for ravioli: Clean and wash the spinach leaves. In a suitably large pot let boil some water, add salt and add the spinach. vegetable peeler Cook for approx. vegetable peeler 5 minutes, drain, remove water and slice. Stir the ricotta supple cream, add the cooked spinach, Parmesan, egg yolk and salt. To prepare vegetable peeler the paste: Sprinkle flour on work surface in the form of fountains, center, add the egg with a fork, stir the flour and prepare a smooth dough. Sheeted dough into a large thin sheet. Wheel Chopping create rectangles and the center of each, add a teaspoon of filling. Translate parties so that we incur square and press the Region entered. For large ravioli as the picture, cut the dough into rectangles vegetable peeler large enough and add one tablespoon of filling. To prepare the cream: cut the pumpkin into small cubes and a smaller but higher saucepan with three tablespoons of oil and a glass of water cook until pumpkin is tender. Season vegetable peeler with salt. The mixers Blend pumpkin, cream and orange zest to a fine cream (Attention: use only pure orange vegetable peeler peel without the white inner part, otherwise we could get cream bitter taste). Mix the saffron in a small amount of water (a small cup of coffee) and add to the cream. Cook the ravioli in boiling salted water and one by one gently drain. Plate pour some cream, lay out ravioli and sprinkle over cream. Bon appetit!
English vegetable peeler Cooking
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We will need: 100 g pumpkin puree 170 g plain flour 2 teaspoons baking powder Dr. Oetker 2 eggs 4 tablespoons Sweet family of brown sugar 150 ml milk 4 tablespoons melted butter 1 teaspoon cinnamon
Beat the eggs with sugar, butter and pour some pumpkin puree, stir. The second mission is mixed flour with baking powder and cinnamon. Stir in the flour mixture to the liquid mixture alternately with milk, hand whisk together prešľaháme to be a smooth dough. Waffle machine switched on and bake in it wafličky.
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hela60, December el pou 28, 2013 on 19:26 I ordered this and I tried to do so far only sweet waffle

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As we all know, Christmas is here very soon and I woke up in November, I would like to wafer, because we have a very happy cheesy wafer. But ... wafer anywhere. Already I was almost el pou desperate souls in the back I'm talking from my last chance is ebay. But last night I could not sleep, I thought to see me on the internet onlineshop jedneho Elektra, who is here in town. It's a very small shops and I almost zblaznila joy when I found there something that is called machine Bretzeli
When I found this unit, I examined whether really in it, I will be able to make wafers. el pou I found a manual on the internet, but my lucky I clicked on another model, except where it also produces a lot of recipes, for example, vanilla, wine, cream, pecan, aniseed, lemon, chocolate wafers ci cheesy (and others). I was especially struck by the works so rigid and fluid dough. So, next morning el pou we with our daughter emmka fled the store, at home we hid in task before us tatino not go away to work, so we can surprise.
As you surely present raw noticed that the dough is in the category of solid. But is simple to prepare. We let the butter soften at room temperature. Grate your cheese. The original recipe grated el pou cheese should be a mixture el pou of cheeses Greyerzer and Appenzeller. Nam's husbands colleague delivered a loaf of the Swiss cheese directly from the cheese factory, with which it Definitely try it, but first I wanted to try a plain-edam cheese type. Of course, even so, I will let you know the data review :). So the grated cheese to add the softened butter. el pou A water soluble salt, this quantity is 1 teaspoon maximum wafers are quite salty, who does not like, it is sufficient certainly half a teaspoon. And finally, add the flour. Make dough that do not stick and it need not bedding. We'll leave it at room temperature for 30 minutes stat.
Well, here in the instructions writes that after 30 minutes of journey creates el pou small spheres. Ale..ked el pou I've tested there with those balls, you always say that stretched dough, either forward or unevenly. So I'd rather did so little badge of the gulicky and then it went better. I must say that as my machine I have 4 small plate and not one large, so it must be the size of the spheres, respectively. badges el pou Fit to surfaces of wafers and is better placed slightly behind the center of plate when the machine closes, moves the dough slightly forward
Bake wafers just before it starts to gold, because then it would have been brittle and not as well. Of this I vyslo just over 30 wafers, but hard to say exactly how many, because we tried to emmka almost every third, you will know whether we have succeeded :)
Mimi, on December 12, 2013 09:13 Probably el pou disappoint you, as I wrote, I did not know wafer stoop and with us in Switzerland. He became the equivalent of about 40 .
Lianka, December 12, 2013 @ 23:20 by Mimi I have I also have an old Adolescent / wafer / what I inherited from an uncle. He was the "master" teacher / are so now nerodia / so they baked before Christmas for thousands. For the whole family. When he felt that he was nearing the end of / be 88 years /, so we porozdával precious things. I got oi the wafer on which taught me to bake the wafer. Well, but we have a kitchen in the middle of the house, and when I make a dose, it is a liter of milk in the vapor phase for some three hours, and found that it makes us more harm than good. In fact, every time before Christmas we started in the apartment mildew. The husband walked only with blotting and color. We have found that this is an over-steaming. So the last few years bake and from 3-4 doses for the next. There is no way.
Mimi, 13 December 2013 18:41 bylianka is nice when there is a family Takata tradition, then certainly a Christmas even greater good memories of the liver. For us at Christmas nepieklo lot, but I'm trying such traditional boot, and perhaps our daughter he continues. And liver "only" el pou 3-4 of benefits for the next certainly not be.
hela60, December el pou 28, 2013 on 19:26 I ordered this and I tried to do so far only sweet waffles. The recipe I have translated from the manual and I adapted it to a gluten-free, nut, vanilla want to try the salty cheese. For those looking forward most. Wafers made on this machine are thicker, not like a Christmas. Www.interstore.sk/produkt/261-waffle-cone-maker-p4771171 ....
Notes recipe
Chef Joseph Risk: We are looking for a taste

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Ingredients automatic potato peeler 400 g flour spelled plain salt of 4 whole eggs 200 g mozzarella 100 g grated Parmesan cheese 150 g dried tomatoes, olive oil, sea salt, black pepper handful of fresh basil 200 g prosciutto
First, prepare the dough. It's not hard, kneading dough takes max. 15 min. I do it they got me working from spelled flour, but feel free to replace it with wheat or whole grain -akoukoľvek. The recipe is versatile and thus they got me working all types of pasta. Add the flour, add the whole eggs and a pinch of salt. Olivier says that you do not add salt, but I'm there I give it:-) first fork and knead the flour into the egg and then about 15 minutes. place to get a nice loaf monolithic. Cover the loaf let rest in the refrigerator while you prepare the filling. Wrap dough in foil.
When the committee ravioli this time I helped a pasta machine, works svelo, but you must first think how much you'll make ravioli. I divided the dough into 4 equal parts, I handed "utľapkala" dough to a thickness that the machine can process and every piece I've gone from the widest thickness after 5 hr. (Not the one thin form factor) and I went through automatic potato peeler every thick batter automatic potato peeler 4x. This time I had a big waste, but from it noodle soup:-) In case you do not have a machine, Roll out a thin uniform sheet and vykrajujte Ravioli. Attention: If you are not increasing rapidly each dough, cover with a damp cloth, otherwise you dry and will be destroyed.
Size can adjust according to your own imagination and taste. For each piece of prosciutto ravioli put, it is layered filling and stuffing wrap in the ham. The better you pack the stuffing, the more you will stick ravioli.
At the end of ravioli, to which the filling, gently rub the edge of the water (you can also whites, but it is useless) and the best it stuck together, so we got them out of the air. It's easy and you only need patience.
sports car on 5 February 2013 15:18 Excellent rcp and exquisite workmanship. Congratulations.
See also the Ravioli di casa Ravioli with spinach and mushrooms (fotorecept) Ravioli with Ricotta and Pine Nuts (fotorecept) Ravioli with ricotta, spinach and mushrooms Ravioli with Moravian meat and mushroom sauce (fotorecept)
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havino, March 12, 2012 at 12:05 find them beautiful, I have other and perhaps not doing a good year

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10 servings
And that was stirred ... I always use gloves because in my opinion, they should be used by anyone who prepares food that is also for others drum mixer (if only for himself, so it's a problem that will be unhygienic food) ... :)
The dough can wrap in cling film to us neobschlo. Pare a rough circle about 1 cm and start "toil" in the machine ... I'm starting to štrupny "0". At the primary level interleave paper and prevaľkám several times in order to completely smooth dough.
The dough can give you the example dry cloth. The dough should be so dry that it can be folded drum mixer back without breaking but may not be completely wet, because then we noodles from sticking during drying in one pile and would be at the sacking ... (for me it is usually about 45 min.) .
jjanosik, March 8, 2012 at 21:59 in the title is that I noodles; drum mixer Yet in this recipe is not stainless steel:-) also a little salt to the dough will not hurt if the salt is not the gold! The fact remains drum mixer that the home noodles are delicious, especially when they are cooked immediately after cutting (These gloves would probably not without holes, because my blades are sharp "Shaving Line").
evanaaa, March 8, 2012 at 22:31jjanosik, these noodles are right, no need to "catch" for words - therefore you think noodles. drum mixer As for the salt - which shall be affixed to stay because it would from her moist, so at least you'll be a little smarter, and with regard to the immediate cooking can also now, but if done in stocks, nothing will happen, will more preferably, drum mixer the dried pasta. If someone exertion, or just make them by hand, so it pays to do more to stocks. @ Michal1977, you got it for me. And add recipes will be pleased.
michal1977, March 9, 2012 at 9:08braxi I was doing well with flour and it is not as fajné as the smooth ...evanaaa's right, the one who cooks often, knows that salt dough binds water and then the dough is not suitable for drying :))), it is like sugar and cream cheese ...zsuzsu I also made them by hand, but this machine is faster especially in the Valkanas ...
bejgi, March 9, 2012 at 11:16 home noodles are home, my grandmother others are not doing, they never did not buy them a knife and cuts up the finger, I was always afraid that he is cut off some because the noodles were like hair joj beauty, I would not have done it, had a divine hand and I shall not remain about anything just to buy a razor :))))
korbacik, March 9, 2012 at 12:02 This week was our spring break, so I played two days with homemade pasta. I have a razor, but I did manually, lasagne and cubes into soups. From flour'm still not done, it will not be very sticky dough? I think it's worth a try, at least two eggs :) If eggs are quite yellow, adding Malinke turmeric. drum mixer
michal1977, March 9, 2012 at 15:07megginr,bejgi As I said, I used to do a clean hand, but our grandmothers walked in the evening from work and then ... I cooked everything drum mixer they got me working after work hours is not so much :(
michal1977, drum mixer March 9, 2012 at 15:09korbacik in my opinion, are the best of flour and does not stick ... I used home eggs so prepared noodles were beautiful yellow, but as you mentioned, it can also be used turmeric, containing a small amount drum mixer leaves a bad taste but gives only a nice yellow color :)
havino, March 12, 2012 at 12:05 find them beautiful, I have other and perhaps not doing a good year and I always Valkane hand, and cut, now I have movement and sweep the robot, vygúlam on the appliance, but the county has its own, I enjoy it, including me hands were not, on Thursday I did the 7 eggs, dried to give the bowl and I have three Sundays, if not hand ...
anna70, July 13, 2012 at 08:52 Michal, hats off. No water, I like that, right domestic noodles makes no never with water. drum mixer With smooth flour I not tried, tested. Movement as a starting housekeeper drum mixer I do, I'll drum mixer carve by hand, just a basic own cookbook, drum mixer and I am looking for garnish the soup, your Receptíky is excellent, nice day wishes from Prague Anka from Ves.
tourist, 16 March 2013 12:13 Also do I do about a pound of flour, rolling on the contraption and verge. cut into thin noodles, and the whole then siflik a part Chopping drum mixer give sideways, then the county for the tiny cutters drum mixer and come out of him vermicelli. I also tried "lasagne", but they like on drying shook badly and then stored. If anyone knows a feint to be equal, I am grateful to each row.
Cinter, June 24, 2013 on 15:41 there is the handiwork! Movement I have 20 Roko

sandratamer, lequip juicer team member forming Varecha.sk, lequip juicer March 20, 2011 21:06 by we

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Pietroiu, March 20, 2011 at 20:15 I have such a problem. Whenever I try to make pie dough which is mixed with baking powder, ev. even with baking soda (batter) created me something in the oven, which is either at the bottom or the entire, thick and heavy, the cut is not visible brittle crumbs, but looks almost like rust rust stiff pudding. In doing so, I try to always observe lequip juicer conditions and procedure. lequip juicer Last time I tried the lemon cake by varecha.pravda.sk/recepty/citronovy-kolac-fotorecept/1272 ... dough was delicious, but the result again sad. I would like to do well too plump and beautiful as it has Michsamant :) you advise me where I'm doing a mistake? Thank you in advance.
Pietroiu, March 20, 2011 at 20:45 I've tried pretty much followed lequip juicer rule, to which I refer above (lemon cake). I just had a problem with distributing eggs with butter. I have long with the prpl and when it did not work, I threw it whisks. While I whipped it around, then I added the flour, which I have already had well mixed and baking powder and sugar. Since it began to be thick, I added a little liquid component and again a little flour, etc., until there was not all. So I did it after some time together whipped, poured into a mold and Šupol in the oven, which was reportedly heated up to 180 (I do not have precise thermometer, only data on the knob). But this is not the first time I've tried before and for some hrnčekáče a result very similar. I did not write it after the first failure. Moreover, I think that these cakes can cast almost lequip juicer everyone :)
michsamant, March 20, 2011 on 20:56 can you see it's a good point ... baking powder mixed into a torture ?? if you'll be re-tried, I tried to preheat the first ruru, then quickly; mix the dough and give just bake, do not let stat.
sandratamer, lequip juicer team member forming Varecha.sk, lequip juicer March 20, 2011 21:06 by weight. no .. me the butter also occasionally go out ... I think it is not so simple. Another thing should be to figure out when to flow "enough" flour. Certainly no need to stubbornly adhere to the ratio of flour, you could have smaller eggs than they were in the original recipe. Therefore I can not move my recipe for the cake. Everything I give the eye, depending lequip juicer on how large the yolks. - By the need to give more or less sugar and others. I say that it's in the hands of a wooden spoon to Vary feel what it is like to be consistency. Try to be cast dough with oil and not butter ...
Pietroiu 20. March 2011 21:19 After all this is that I have tried it already with oil. It was such a simple hrnkáč cocoa. Dole was wet, as the top-right. A low, without bubbles. lequip juicer I Piek in electric oven. It is clear to me that the recipe is good :) When I made the lemon dough like consistency really liked. Flowed, but not much. Just right. Although apparently, I probably can not judge :(
Pietroiu 20. March 2011 21:19 When I read such a recipe varecha.pravda.sk/recepty/rychly-kolac-ku-kavicke/14219-r ... I feel that there is that this is not possible, it is perhaps lequip juicer just cooked and never not bake.
Julica, March 20, 2011 on 21:32petrooo, sandra you rank well. It is best to mix it well with the liquid ingredients yolks, butter, sugar, especially snow, then to the yellow path to mix the flour with baking powder and finally lequip juicer zľahučka snow - the best hand. in the liquid portion grp put water first, not after subsequent to the flour, in my opinion, the problem is just this. A well-heated oven, bake I always at least 200, usually 220, then reduced to 200. Good luck, we do not give up, it will be the devil, so we do not lose it :)
Pietroiu 20. March 2011 21:33 I'll try, although I'm not exactly a fan of the souffle. I like the detail with temperature - warm to 200, download at 170. While the oven I have little faith in terms of temperature - I would not mind he measured the temperature inside, but do not know how. Obviously, care must be taken, as we have written elsewhere that mixing the powder was quick and the oven has heated up - only to slip into it ... (?)
janger, March 20, 2011 on 21:37pietroo, also think about how I'd advise .... Look at this my recipe, I got exactly the procedures described. So first knead the butter with the sugar ... You vajicka be blended gradually, only one. If the dough well adopt one egg, and then admixed MORE ... I hope to somehow join forces we come:-))). Varecha.pravda.sk/recepty/cake-z-holandska-fotorecept/824 ...
Pietroiu, March 20, 2011 on

gubics 16 January 2012 04:40 Leavened dough needs to develop properly. juiceman jr Until then, you

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afataga, January 11, 2012 at 10:45 Long'm juiceman jr struggling rising, juiceman jr and I've finally given up, but ever since I have small pastry, I give it to her and manages to knead. But what I do not understand why so many rcp for their preparation, in each is different ratio of flour, milk and butter, somewhere is given egg or yolk, somewhere there. Please Pekárka juiceman jr experienced what they do with sourdough long time for some hints how the dough is as appropriate. Thank you in advance
evanaaa, January 11, 2012 at 17:30 I got this versatile dough fromSovka saved is a good tool because I too was thinking the sun, thus each path is different. But it is also a classical example sponge - the same basis, but still vary kinds of flour, amount, number and weight juiceman jr of the individual ingredients and the same is therefore the road sourdough. Or such Shortbread, ratio 1: 2: 3, and the like.
sovka62 January 11, 2012 at 17:31afataga, it's quite simple. It depends on what you'll be doing the trip. If, for example. buns, the path must be less fluid to give shaped buns and put into them wrap filling. If you do eg. wafers anointed, the dough should be thinner so well stretched around the plate. If PECIES something parádnejšie eg. festive Christmas cake, the dough should be more yolks and oil instead of butter (margarine as a last resort) to the dough was soft and supple. On the Moravian cakes also add just the yolks and butter, because it is also so more festive cake, but ordinary buns bake according to recipe mentioned in previous comments, but I use medium-coarse flour instead of smooth. Keep trying juiceman jr the recipes, there is the whole sea, and if you have something was not sure calmly me know the email (in profile), I'll rank until you get "the hand".
Ainy January 11, 2012 at 17:31janger juiceman jr exactly the same recipe from Sovk I wanted most, too:-)afataga do not worry recipes that are there Vary, I do not know why everyone else, but let it bother juiceman jr you. ... poskúšaj also a sweet and salty and you will be satisfied with varied results
afataga January 11, 2012 at 18:25 very nicely thank you all and especially for You @ sovka62 juiceman jr exhaustive lecture:-) I vobec Baking do not use margarine, then I feel weird taste taku, most butter oil occasionally. On the Moravian cakes you feel, but I have done something that had flat buns, but it's a little taste like cones:-) on Sunday I want to try one zavin, thanks again
Voluptuous January 11, 2012 at 23:13 Afataga, no need to be afraid of Moravian cakes when you choose a good recipe, be sure to podaria.Ak možem advice you rank wonderful recipe for buns from Varecháčky clearings are listed under Honzová makove buchty.Už I they did well with poppy and today with cheese filling. In keeping with the prescribed weight Ti give quality paper'll spokojná.Buchty in this way reminds me most cakes my mother in law, who was an excellent cook.
frkacule, January 13, 2012 at 14:20 Afataga and Ti thus ladies too some advice ... I do not have a recipe, because all the dough rise robim the eye aaaaaaaaaaale, when are you going to do Parene buns and dumplings, always a rob from yeast water when doing liver yeast dough rob him of milk and data to bite him ointment, whether or pork. Another excellent duck. I give way to always yolk and from what I'm going to do to adapt density. Muku always stirred smooth with medium-coarse in the ratio 2: 1. It is several times bite, and I got did bake until I come to the most appropriate juiceman jr vairantu and then it too will go without a prescription. Wish them success.
afataga 13 January 2012 20:12 Thank Youfrkacule well, although juiceman jr without prescription can not imagine it, you must be a proper professional here:-) I will definitely do Pare dumplings, I sooner cakes, buns and wrapped and under.
gubics 16 January 2012 04:40 Leavened dough needs to develop properly. juiceman jr Until then, you have to hand it to knead the dough until it ceases to adhere to the hand, and peeled from the walls of the bowl in which to prepare it. Probably this was the reason that the Ti doing now, when Ti knead dough machine. Further, many depends on the quality of flour.
sovka62, January 29, 2012 on 17:56gubics, I was preparing to worry about it. At the beginning just all mixed together, mix for fifteen minutes and it's done. I used too, as directed by my mother, kneaded to go mental, indeed until the dough neoodeľovalo by hand or spoon and the bowl, but this newer procedure cakes better juiceman jr and I was no wrong.
mariaklara, 29th

Each rectangle path stack store zucchini mixture and stow. At roaster Pour a tablespoon of olive oi

The recipe originated as impulsive reaction to the new order of zucchini from grandpa's garden ... Regarding seasonal vegetables and fruits are awesome and treacherous at the same time. The first days of the harvest hew, first Navara traditional dishes, which we enjoy throughout the year (strawberry balls, zucchini pancakes, stuffed peppers), then try something new (strawberry sherbet, zucchini souffle), then pot, frozen and finally we have strawberries full teeth and resigned. Also about the magic of the season cip system :)
Stuffing 2 shallots 1 medium zucchini, cip system grated on a grater or nalúpaná thin noodles handful of cherry tomatoes ricotta grated Parmesan cheese 1 clove garlic, olive oil, fresh basil salt, pepper
Paragraph dough divided into four parts. If you have a pasta machine, gradually prepare wafer-thin slices, which cut into rectangles (the size of lasagna, 5 10 cm). If you do not have a machine, well, you'll just have nothing but vyvaľkať him on wafer-thin, almost cip system translucent strips.
For this recipe will not spend the whole lump, but I've never not do half the dose, survived a board doing inventory in advance. Thus remaining dough cut into different shapes (noodles, cip system pappardelle, lasagne), dry thoroughly and store on a rainy day.
For olive oil Spinach shallots. Stir in the chopped cherry tomatoes štvrtinky and leave while Pripek. Add the coarsely grated or sliced zucchini, peeled, crushed garlic, salt and pepper, fry and leave it for about 10 minutes cip system choke.
Mixture is mixed with about three full tablespoons ricotta and two tablespoons of grated Parmesan cheese (it is on us to refine and zest zucchini, we do not want zucchini in creamy ricotta completely lost). Finally, season with freshly chopped basil.
Each rectangle path stack store zucchini mixture and stow. At roaster Pour a tablespoon of olive oil, sprinkle some salted and slicing cherry tomatoes and so prepared baking pan tightly we store filled canelloni.
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10 mint leaves chopped finely

I am very pleased that the homemade pasta interest. See also recently on cooking classes, which I lead, and believe it's not such a pain in the ass to hard work. To me it always comes as a game with a mold when I was a child carried on sand or plasticine with ,, cutting out "lunch. And if you own a pasta machine you can produce a delicious tagliatelle nests, pappardelle, how much you imagination and allow space in the kitchen. Preparation of the dough along with the production and brewed it takes more than an hour and a half, longer if you do stuffed pasta also depends on the skill.
250 g flour semoly of durum wheat in Italy, she is called di grano duro semola. This quality champion juicers flour is getting even with us in the bio shops and Italian food, whether champion juicers it be in the bill and it is made by Mlyn Sládkovičovo. The dough can be done also spelled wholemeal flour in combination with a smooth smooth spelled in a ratio of 1: 1 and a conventional flour type 00 combined with the medium-coarse a 1: 1st There is a little problem to hit the right consistency to the razor but always something to eat Four :)
The individual materials manually prepare a stiffer dough that we process about 5-8 minutes champion juicers respectively ... flour, egg yolks, oil, water little by little dolievať.množstvo water depends on the size of eggs and yolk volume. We process champion juicers the dough in the bowl and then translate it to a floured wooden board or you can use the Silicone.
Then he rolled with a roller or pasta machine for thin crust, from which the desired cookie cutter shapes. You can also wavy wheel dough produce various irregular shapes and cook noodles as our home, in Italy they call them ,, Malfatti "- poorly made ... In this case I used a glass and do something champion juicers like ravioli in a round shape and therefore, because I did a lot of stuffing ... :) If you put less filling and use larger diameter cup pasta koliesko- fold cut in half, press the right edge of the thumb, and this shape is called ,, mezzelune ". Stuffed pasta insert the piece into a pot of boiling water so that they have enough space to float to the surface. Let the water boil and that boils at adding coarse sea salt full teaspoon per 5 liters of water. Pasta cook for 5 minutes if they do so more meat, beware champion juicers that you nerozvarili. Withdrawals from the water and immediately pour over the sauce or oil, butter according to your wishes.
10 mint leaves chopped finely
The dough is very simple procedure like the first kind. First, mix the flour, add the oil and vodu.Vymiesime the compact stiffer cesto.Miesime it in a bowl, hand about 5-8 minút.Vyvaľkáme on floured board to 2AZ 3 mm.cesto should be slightly sticky, moist not dry. Cut in circles with a diameter of 8-10 cm. At each position of the middle roller stuffing and sewn to Wave fingers stuck together in the middle of this kind cesto.Preto teach courses because it is impossible to explain the description :). However, if you enter yuotube password CULURGIONES OGLIASTRINI giving you some illustrative video runs up. Cook pasta in boiling water for about 3- 4 minutes more not because they are deformed and can rozpadnúť.výhodou's pasta is their ability frozen in the freezer for a couple of weeks. Just tidy them on a floured tray to hide cling film. Then just select the frozen culurgiones can throw it into boiling water, simmer a little longer, lunch or dinner is ready.
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Each country has its own kitchen and every childhood its typical flavor. Whenever we went to Grandm

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Exactly. Grandma can not disturb the family with hunger, which bypasses the background.
Grandma: "I got it from my grandmother. Is Black Forest. Therefore, it Spätzle Black Forest. [...] Now, a little pakco stir ... that was to have been blended into the air path. [2:00] Then we put it in the machine for pressing Spätzle. "
Grandma: "Add the oil, chopped onions and tomatoes and spices - salt, pepper, basil - in a pot, cook everything together, filtered through the sieve and thicken with flour if necessary. We can add the butter. "
Each country has its own kitchen and every childhood its typical flavor. Whenever we went to Grandma's house as kids we had Spätzle; pakco fine pasta, toasted with butter and posolené well served with beautiful red tomato pakco sauce, which ended on our faces. We are still under development. My parents mentioned, pakco as I always like a little child cried "wiew die Oma", the German in child language means "I want to grandmother NAVARILA, pakco ideal Spätzle." Grandma makes them best. Even where others do, according to the same recipe, not as tasty. That's just a fact.
Even today, after visiting my grandmother pakco took away a large portion of Spätzle. I do not understand people pakco who buy ready-made Spätzle in bags at the supermarket, and then they have only heated up. This is not the right way.
Last year I was in the USA, where I lived in a co-op stands for shared housing, something like a large common apartment. One of my duties was to cook for my 60 hungry pakco housemates weekly. Once I decided to prepare Spätzle. Without proper press the Spätzle my way self-sliced on the board. It just took me two hours. But the end result was like heaven on earth - and almost, almost pakco as good as the grandmother.
If you do not machine Spätzle, you can slice the dough by hand (of course it will take longer). In this method, spread batter in a thin layer on a plate and cut into thin strips. And they then put in boiling water.
Salt
Fry chopped onion in olive oil, then add the chopped pakco tomatoes. Then season with salt, pepper and basil. Add a pinch of sugar and let simmer slightly. After 30 minutes pakco the mixture pasírujte or punch out through the sieve and filter. If the mixture is too thin, dehydrate it with flour. Taste and add seasoning if necessary. Záležiac on your taste, you can add a little butter.
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Have purse midst of it dry and work the dough until it has been smooth and threw in 30 minutes.
Remove dough on mjølete bake table. Share it in half and roll each part out ein round loaf (about 30 cm in diameter). Share each wafer in 8 points. Wear a little ketchup, add a wiener sausage hamilton beach juicer spearheaded and roll dough round and shape of horn. Leave to prove horna 20-30 minutes. Brush with beaten egg. Bake horna center of the oven at 225 degrees for 15 minutes.
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Oddbjørg Oslo, Norway Hello Eg is a girl of 29 years and like to keep busy with various hamilton beach juicer hobby activities. Post pictures of things I use to make, help or thinking. Have questions, brightly as to warrant making hobby stuff with me, just my blog, or tips on blogs then I very glad commentary :) Have ein nice day! View my complete profile
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Little girl has now also got his birthday well celebrated in the nursery - it's always a challenge to cook for 25 children, where there is also the couple Muslims and children there do not eat beef. (In our nursery there is a 0sukker-politik, so there is nothing in serving cakes there;)) At least once little girl insists sorveteira cuisinart that it * should * be a sausage stuffer! And that they SHOULD be red. Now, as then so. May well notice she is not quite as little longer;) solution was that some were filled with ridiculous expensive chicken sausages - and "normal" sausages for the rest! For me to be absolutely sure that I (and kindergarten employees - that's where they celebrated it!) Not mixed the different sausages together, I rolled those contained chicken in some oatmeal - so that they in fact not completely alike ! For red color, I chose to spend some sundried tomatoes, but taste wise they taste just as good without it! And wishes there other flavors / colors, simply adding vegetables and pesto anyway. Or maybe ketchup (but I suspect to be very sweet!) And think they fell well in taste, sorveteira cuisinart when there was asked recipe afterwards;) For 20 sausage stuffer need: I used double recipe 2.5 ml milk 1 tablespoon sugar 1 teaspoon salt 1/2 pk yeast (25g) 500g flour 50g butter 85g sun-dried tomato + a little bit of oil 10 sausages sorveteira cuisinart - divided into two Possibly some water or more flour to adjust sorveteira cuisinart dough Start with having all ingredients except butter and tomato (and of course sausage!) in a food processor and let it run until the dough is well mixed and - usually in 10 minutes. Meanwhile, you sun-dried tomato (plus possibly a little oil) in a small mini chopper and run it until smooth and lump-free mass. Ha sun-dried tomato and butter up the rest of the mass after 10 minutes, and run it for 10 minutes more. Adjust if necessary with a little water or flour to get the right consistency of the dough - it should be sticky, but quite possible to gather with your hands. Once you are happy with the consistency of dough, cover the bowl with plastic and let it rise for about 45 minutes. Locate the sausages and cut them in half if you already have not done so. Divide the dough into 20 equal pieces. Roll each topic out into thin small "sausages" and thread them around the sausages. It does not so much about it protrudes slightly sausage out from each end, as you can see in the picture so my also quite so different;) When all the sausages are shaped, add a kitchen towel over them and let them rise for omternt 30 minutes more. Bake at 225 degrees for about 12 minutes, but stay tuned to the end, all ovens steaks so different! They are ready when they have been lightly golden and give a slight thud when you tap them. Let them cool off easily, before packing them in an airtight container and store them in the fridge to be eaten. Serve as is or with remoulade and ketchup. These were supplemented with popcorn, fruit and vegetables - and by what we heard, sorveteira cuisinart it was a successful party;) sorveteira cuisinart
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Slipped moved to its own domain, renamed MatLosen - I have long been advised to move slipped over o

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Slipped moved to its own domain, renamed MatLosen - I have long been advised to move slipped over on their own domain and blog from wordpress. When I finally find inspiration to do just that, discovers the ...
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Husmorogfartips About Us Tips for cakes and toys in children

Sausage Horn | slipped and crumb
Sausage Horn is popular in children's parties. 500 grams flour 1 teaspoon sugar 1 teaspoon salt 3 dl milk 1 egg 1 pk Yeast 100 grams butter Make yeast dough as in the recipe above. Form the dough into a round bowl, and roll it out on a floured surface to a circle about 40 cm. in diameter. Share the eight points with a knife. Divide the desired filling on the wide end and put the icing on top. Roll collar together with the tip end Add the embedded sausages on greased baking sheet and let the rest for approximately 20 minutes. Brush with beaten egg and sprinkle seeds. Bake at 225 degrees for 10-12 minutes
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