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Easter with cheese and raisins

Easter with cheese and raisins


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dough-mix the butter with the sugar, then add the yolks and mix,

Mix the flour with the baking powder and the vanilla sugar, and add over the butter composition, knead an elastic crust,

Cover and set aside while we prepare the filling,

Filling-mix eggs with sugar and then add cheese and raisins (which I kept in essence before)

We spread the crust in a thin sheet and place it in the tray lined with baking paper, (we also cover the walls with the tray)

Sprinkle semolina on top and add the cheese filling

Put the tray in the oven until it browns nicely, let it cool in the tray for about 10 minutes



Easter recipe without dough with cheese and raisins

Ingredients (for a round tray with a diameter of 20 centimeters):

  • 600 grams of well-drained sweet cheese very well drained
  • 4 eggs
  • 4 tablespoons sugar
  • 1 teaspoon of cinnamon
  • grated peel of half a lemon
  • peeled from half an orange
  • 1 pinch of salt
  • 100 grams of raisins soaked in a little milk with rum essence
  • butter and breadcrumbs (to grease and wallpaper the baking tray)

Method of preparation:

First of all, preheat the oven to 180 degrees Celsius. Then we take care of Easter: mix the cheese well with the sugar, add the eggs, lemon and orange peel, raisins and cinnamon and mix until the composition is homogenous with a wooden spoon.

Then grease the round tray with a little butter and line the bottom with breadcrumbs (but you can skip this step if the tray is non-stick), then add the cheese mixture.

Leave in the oven at 180 degrees for 40 minutes until golden.

Allow to cool, then place on a plate and garnish with powdered sugar.

Advice: Before you get to work, be sure to drain the cottage cheese well so that it is compact.


How do we prepare the best Easter filling?

The Easter dough with cake dough can be kneaded on a robot, on a bread machine or by hand. For the filling you need some simple ingredients. The cottage cheese must be fat and very well drained of whey. The softer the cheese, the more the filling will sink into the dough. If the cheese is too watery, you can drain it in a sieve. Put it in the fridge the night before Easter. Gray also helps and absorbs excess fluid, so it's a good idea to use it. To flavor the filling I used lemon peel and vanilla pods, but you can also use orange peel or vanilla sugar. Sugar is added to taste, more or less.

Bake with cozonac dough at the right heat, 165-170 degrees until the dough is well baked and the filling is well bound. Before cutting it, it is good to let it cool completely. You can also serve it warm, but the filling will thicken a little. My mother likes to eat Easter with boiled egg on Easter morning, and I prefer it as a dessert, after dinner with Easter without dough. It lasts easily for at least 3-4 days, wrapped very well in plastic wrap or put in a very tightly closed paper bag. I sincerely hope you try it and enjoy it with the whole family. I am convinced that everyone will like it.


For this recipe you need the following:

Put the raisins and apricots in a bowl and add any kind of alcohol over them, covering them with water. In a bowl, mix the sifted flour, baking powder, mineral water, vanilla sugar, sarae, yogurt and margarine. Knead the dough until smooth, adding more margarine or yogurt if needed. Put in a plastic wrap and refrigerate for 30 minutes.

Separate 8 egg yolks from the egg whites, and finally beat until they leave marks on the surface. Mix the yolks for 2 seconds and add over the sweet cheese. Add the semolina, lemon zest and vanilla sugar. Mix and taste, adding sugar if needed. Put 2/3 of the fruit in the composition.

The baking sheet is greased with butter on the entire surface and flour is added on the edges and middle. Remove the dough from the refrigerator and keep 1/6 of it. Sprinkle flour on the work surface and spread the dough with a whisk until it exceeds the circumference of the baking tin. Roll on a baking sheet and shape. Adjust the edges of the dough to the shape.

Pour the composition and remove the excess dough with a knife. The remaining dough is spread on the surface, divided into 2 and the sides of a cross are formed, which is then placed on Easter. Put the rest of the fruit and put the easter in the oven for 1 hour at 180 ° C.

Beat an egg and add the milk over it. This composition is poured over the Easter egg that has been in the oven for 20 minutes. Good appetite!


Easter with Cheese and Raisins

For starters, prepare yeast mayonnaise, a tablespoon of sugar, a tablespoon of flour and a little warm milk. All the ingredients mentioned in mayo are beaten well, covered with some textile to produce heat and allowed to grow until it doubles in volume.

Meanwhile, put the raisins in a bowl together with the rum and milk (the quantities mentioned in the filling) and let them swell.

In a larger bowl put flour, then make a hole in the middle of it and add mayonnaise. Mix slowly by hand and then add eggs, milk, oil, lemon peel, sugar and vanilla sugar. Keep very little egg from the dough eggs, to grease the dough on top of the dough!

This forms a dough softer a little than the cake, if it is too soft add more flour!

The obtained dough is left to rise for 30 minutes, in the meantime the filling is made.

The cheese is mixed with butter, sour cream, sugar, vanilla sugar, flour, lemon peel, egg yolks, raisins along with the milk and rum in which they were vanilla essence.

The egg whites together with a little salt are beaten well with the mixer until they become a hard foam, after which they are easily incorporated in the cheese composition. Attention: now mix with a wooden or silicone spatula from the bottom up!

In a cake tin lined with baking paper (I raised the walls of the cake tin with baking paper so as not to get over if it grows more) is placed a layer of 3 cm dough, then the edges of the shape The cake is coated in a thin layer of dough.

Keep a little dough to put on top of the edges of the dough and to make a cross. Put the sprinkled semolina on top of the dough in the tray, then add the cheese composition.
Place the braided dough on the edges of the dough, and in the middle weave a cross made of dough, then grease it with a little beaten egg. Put the dough in the preheated oven and leave the right fire as for cakes.
When it is ready, take it out and let it cool, after which it is served portioned in slices similar to those of a cake.
Good appetite.


Easter recipe with cheese and raisins

Re & # 539et & # 259 simpl & # 259 de pasc & # 259. Do you want to make Easter for Easter? It will present you with a simple and traditional presentation of the perfect b & # 259tr & acircni perfect & # 259.

Pasc & # 259 f & # 259r & # 259 dough. The current crisis has led to the disappearance of yeast from supermarkets. But don't worry! & Icirc & # 539i present & # 259m today two & # 259 re & # 539ete.

Pasc & # 259 tradi & # 539ional & # 259 cu br & acircnz & # 259 dulce re & # 539et & # 259. Do you want to make Easter for Easter? We will present the traditional re # din9.

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EASTER RECIPE: Easter stuffed with sweet cheese and raisins

Here's what you need to prepare the delicious Easter recipe stuffed with sweet cheese and raisins:
100 grams of butter, 10 eggs, 1 lemon, 500 ml milk, salt, 200 grams of sugar, 1 kg of flour, 50 grams of yeast, 2 ampoules of rum essence, 200 grams of raisins, 500 grams of fresh cottage cheese, grated rind from a lemon, 100 grams of cream.

How do you prepare it? First, the raisins are hydrated in a rum essence mixed with a little water, after which a yeast mayonnaise, a tablespoon of flour and 100 ml of warm milk are prepared. After mixing well, leave to rise until it doubles in volume. The next step is to separate 7 eggs from egg whites and yolks, and the latter are rubbed with a pinch of salt until you get a light foam.

Put the remaining milk to boil, along with the sugar, until it starts to boil, then leave it to cool. When the composition has cooled enough, add a rum essence, egg yolk foam and grated lemon peel.

In a large bowl, place the flour, previously sifted. Make a hole in the middle, then add the mayonnaise and milk. Knead until the dough is smooth. Melt the butter and gradually incorporate it. Knead the composition well, until the crust is easily detached from the hands and left to rise for about 45 minutes.

During this time, mix the cheese with the sugar, the remaining 3 eggs, the raisins, the cream and a little lemon peel.

After the dough has risen, divide it into four equal pieces, from which we will make two pieces of Easter.

Part of the dough is stretched and will be added in a round shape. Another part will be stretched in a long, twisted row and added to the edge of the vessel, to increase again, until the volume doubles.

In the middle, put the filling with cheese and raisins, which we repeat for the other Easter, after which it is put in the oven, preheated. After browning, leave the Easter to cool, to be easily cut


Easter with sweet cheese and raisins

In a bowl put the flour, make a hole in the middle and add the eggs, the yeast prepared from yeast, milk and a little sugar and knead adding all the ingredients. A cake batter is obtained and allowed to rise next to a heat source.

Separately, in another bowl, put: cottage cheese, sour cream, sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. All this is mixed with the mixer and at the end the raisins are added.

The dough sheet, after it has risen, is placed in a pan greased with butter. Form a finger-twisted roll on the board by hand and cut it in half. The two pieces stretch with the twister. Place the first sheet in a pan greased with butter, pour the cheese composition and then cover with the other sheet, pressing lightly so that the cheese does not come out.

Put in the oven at the right temperature, the same from start to finish. After baking, leave to cool to room temperature for a few hours, powder with sugar and serve garnished with mint leaves.


Method of preparation

Easter without dough with sweet cheese and raisins

Mix eggs with sugar and vanilla essence until you get a whitish color. Add the cheese, mix well

Easter with sweet cheese and raisins

Sift the flour and put it in a bowl, add the yeast dissolved in sweetened lukewarm milk.


For this recipe you need the following:

Put the raisins and apricots in a bowl and add any kind of alcohol over them, covering them with water. In a bowl, mix the sifted flour, baking powder, mineral water, vanilla sugar, sarae, yogurt and margarine. Knead the dough until smooth, adding more margarine or yogurt if needed. Put in a plastic wrap and refrigerate for 30 minutes.

Separate 8 egg yolks from the egg whites, and finally beat until they leave marks on the surface. Mix the yolks for 2 seconds and add over the sweet cheese. Add the semolina, lemon zest and vanilla sugar. Mix and taste, adding sugar if needed. Put 2/3 of the fruit in the composition.

The baking sheet is greased with butter on the entire surface and flour is added on the edges and middle. Remove the dough from the refrigerator and keep 1/6 of it. Sprinkle flour on the work surface and spread the dough with a whisk until it exceeds the circumference of the baking tin. Roll on a baking sheet and shape. Adjust the edges of the dough to the shape.

Pour the composition and remove the excess dough with a knife. The remaining dough is spread on the surface, divided into 2 and the sides of a cross are formed, which is then placed on Easter. Put the rest of the fruit and put the easter in the oven for 1 hour at 180 ° C.

Beat an egg and add the milk over it. This composition is poured over the Easter egg that has been in the oven for 20 minutes. Good appetite!


Easter recipe with cottage cheese and raisins - Perfect taste

Write down this Easter recipe with cottage cheese and raisins. It tastes very good and is easy to prepare. So, if you are a beginner in cooking, all you have to do is follow the list of ingredients below and the preparation method, described step by step.

Every housewife needs an Easter recipe with cottage cheese and raisins. Easter fasting has begun, so we must begin the preparations for this great celebration of Christendom. We are talking, of course, about a very versatile Easter product, for which there are a lot of recipes. I enjoy cooking and good appetite!

• 50 g butter
• 1/2 cube fresh yeast
• 260 g of flour
• 1 or
• 4 tablespoons lukewarm milk
• 50 g of sugar
• 1 pinch of salt
Ingredients for the filling:

• 750 g of cottage cheese
• 150 g cream
• 100 g raisins
• 1 lemon
• 1 or
• 50 g of wheat semolina
• 4 tablespoons liquid cream
• 200 g of sugar
• 1 pinch of salt

First you have to melt the butter for the dough. Put the flour in a large bowl and make a hole in it. Sprinkle some salt on the edge. Dissolve the yeast in lukewarm milk and pour it into the flour pit. Sprinkle some flour over and leave for about 20 minutes. Cover the bowl with a clean towel. When the flour layer has cracks, add the sugar, melted and cooled butter and egg. Mix well and knead until the dough comes off the bowl slightly. Cover it and let it grow for about 1-2 hours in a warm place.

After the dough has risen, sprinkle flour on the table and place it there. Preheat the oven to 180 degrees Celsius. Roll out the dough a little, put it in a round tray, lined with baking paper and leave it like this. To stretch it, use a twister. Make sure the edges also cover the walls of the tray.

It's time to take care of the filling. First wash the lemon well and put it on the grater. Separate the egg. Put in a bowl: cream, cheese, sugar, lemon peel, raisins, sour cream, semolina and egg yolk. Mix to obtain a homogeneous composition. Beat the egg whites with a little salt. Incorporate into the cream.

Spread the cream over the sheet of dough. Put the tray in the oven for about 40 minutes. If you think Easter is turning too fast, cover it with aluminum foil. After the baking time has expired, leave it in the oven for another quarter of an hour.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.



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