Fluffy Cabbage Pies – ByLena.com

So these pies have been perfect, should you ask me – the dough is delicate, fluffy and tender, but not dry. The cabbage filling is fresh and it’s the perfect complement to the dough texture. You may make the filling with contemporary cabbage, which you stew, or you may combine it with some sauerkraut. I added some chopped sauerkraut to the recent cabbage and the result was a hit.

Beat the eggs. “Cherry” cut in half. Begin laying the stuffing on the prepared dough. Smear the floor of the semi-completed product. Place evenly prepared fillet slices, broccoli and tomato halves. Put the cake within the oven and bake until the dough is ready. Take away the mold from the oven, pour the pie with whipped eggs and sprinkle with thick green onions, dill and parsley, then ship it again to the oven to bake the eggs.

Countless cooking boards condemned the use of mayo and that i, regrettably, acquired caught in the anti-mayo frenzy. I denounced my childhood favourites: French meat (one-inch thick beef slices, sprinkled with onion, drowned in mayo, covered in cheese, and baked to a slow and leathery dying for 3 hours); herring underneath fur coat (herring, onion, boiled potatoes, eggs, beets all layered onto a platter with a thick coating of mayo between each ingredient); and cheese salad (grated Havarti-like cheese, garlic, mayo – simplicity at its best). I averted any recipes where mayo performed a major position. I used bitter cream as an alternative, and later Greek yogurt. I turned away from my background, my recollections, my grandmother’s meals.

Part of the dough is placed on the desk sprinkled with flour and kneaded to make a cake (don’t do thin, in any other case it should break). In the course of the flat cake lay out the filling. The edges of the flat cake to collect to the middle and tighten effectively. The filling ought to be contained in the cake.

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