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Put the telemeau on the small grater, wash and chop the dill, put them in a bowl, add the cottage cheese and mix well.
We spread the foie gras, we cut it into squares, the small ones that we cut to one side (see photo). We put in the middle of each one, a spoonful of filling, we lift and cover with the notched part, we press on the three sides, so that the dough sticks and the filling does not flow and we place them in the tray lined with baking paper.
Beat the egg and grease the squares with a brush. Sprinkle poppy seeds and put in the preheated oven for 20 'on high heat.
Serve hot or cold as such.
Pears in puff pastry with cheese
You need: 1 puff pastry Linco PATISERO 400 g, 9 suitable pears, 1 egg, 200 g cream cheese, 100 g cheese with mold or feta, 1 tablespoon dried fruit, 1 tablespoon lightly baked walnut kernels, 1 pinch of salt
For syrup: 200 ml of water, 1 teaspoon of honey, 1 tablespoon of lemon juice
Optional: 1 teaspoon of orange blossom water or 1 cinnamon stick
- Allow the dough to thaw according to the instructions on the package.
- Peel a squash, grate it and squeeze the juice.
- Preheat the oven to 190 degrees.
- Put all the ingredients for the syrup in a saucepan and bring to the boil.
- Grease the pears with syrup and bake for 15 minutes.
- Spread the dough a little and cut it into four equal parts.
- Grease four forms with a little butter.
- Mix the moldy cheese with the cream cheese, salt, chopped dried fruit and walnut kernels.
- Put the puff pastry in each form and add a tablespoon of cheese filling.
- Fill each pear with 1-2 teaspoons of cream cheese.
- Put 2-3 pears in each shape, depending on its size.
- Grease the edges of the dough with a little beaten egg.
- Bake at 190 degrees for 25-30 minutes.
Fluffy donuts with cottage cheese simple recipe
Fluffy donuts with cottage cheese simple recipe. Simple and quick donuts made from fresh cow's cheese dough. Fine and fragrant donuts, made according to my great-grandmother's recipe. How are donuts made with cheese?
I recently remembered this fluffy donut recipe with cottage cheese, talking to my father about the goodies cooked by my great-grandmother. About pogacelele with jumari or cheese, about funny foietate, langosii or the good pies he made.
My great-grandmother is an expert in leavening. As cow's cheese was made at home all the time, she also made some phenomenal branzoaice (We called them túróstáska, meaning "cheese bags"). And buttele they were her specialty. He also made simple or stuffed langos, but also doughnuts with or without potatoes, fluffy because you were more likely to bite into them immediately.
As she said: I make some donuts quickly, I make some langoustines quickly! It was very operative and organized in the kitchen. He was sharing his fantastic time well and you were more than happy to watch how efficient and beautiful he works. As a child, I was fascinated when she did something and I watched her with great admiration. The great-grandmother was born in 1901 but she had a modern way of thinking and she always wanted to use the novelties that appeared. He did not hesitate to use kukta (pressure cooker) or mixer when they became accessible to households in the & # 821760, being brought from neighboring Hungary.
Evoking all these goodies, my father reminded me of cheese donuts. Romanian, fluffy, vanilla, extremely tasty! They were his childhood favorites.
Good idea! I really had homemade cottage cheese (recipe here) so it wasn't hard for me to get to work. The cheese we use in this recipe must be well drained, thicker, fatter (not in the pancake).
I'll give it to you now her recipe for fluffy donuts with cottage cheese from which results about 20-25 pieces with a diameter of 5-6 cm. You can also use cow's cheese (fresh, sweet) from the market, preferably from the market. It is important to be fat and well drained of whey.
Easter with cheese and cream
1. For the dough, dissolve the yeast in warm milk, put a tablespoon of sugar and two tablespoons of flour and leave it to warm until the mayo grows well.
2. Sift the flour into a bowl, pour the mayonnaise in the middle, mix a little, then, in turn, add salt, egg yolks, oil and lemon peel. Knead the dough well, until it becomes fine and smooth, and leave it to rise for an hour.
3. From the dough stops a piece from which the cross is shaped, and the rest extends only on the bottom of the tray.
4. For the filling, mix the cheese with the cream and mix with the hand blender to get rid of the lumps of cheese. Thus, a frothy cream is obtained, in which the rest of the ingredients are added and homogenized.
5. The cream cheese is poured over the dough in the pan, which is baked at 180°C. When it starts to brown, mount the cross made of the dough set aside. Easter is ready when the toothpick test passes.4 / 5 - 1 Review (s)
Cakes filled with cheese
I had a packet of feta cheese that I had to eat yesterday, so I quickly made these extraordinarily tasty cakes.
Ingredient 8 cakes
400 gr flour
25 gr fresh yeast / 7 gr dry yeast
200-225 gr of warm water
1 teaspoon grated sugar
1 teaspoon lard
3 teaspoons olive oil
200 gr cow's cheese / telemea / bellows
Rub the yeast with 1 teaspoon of sugar until liquefied. Make a hole in the center of the flour, add the yeast and mix a little with a wooden spoon, then add the lard, olive oil and gradually warm water. Knead the dough until you get an elastic dough.
At the end, add the salt, knead the dough again for a few minutes, then leave it to rise in a warm place, away from the current, for 20-30 minutes.
The dough should NOT double or triple the volume for these cakes. It just has to start growing so that the dough is easy to spread in a very thin sheet.
After a maximum of 30 minutes, turn the dough over on a very well-floured table and divide it into equal balls. Spread each ball well in a round sheet, as thin as possible.
Put crushed cheese on one of the sheets.
Place the second sheet over the cheese and weld the edges of both sheets well, so that the cheese does not come out during frying,
We lightly press each obtained cake by hand.
Heat peanut oil / olives / sunflower in a Teflon pan. When the oil is hot, start frying the cakes, one at a time, for 2-3 minutes on each side.
Macaroni with cheese and cranberries
Specially prepared as a Dragobete dessert when we love Romanian, the recipe for macaroni with cheese and cranberries, but also topping from rose jam, was very appreciated.
It's an old-fashioned recipe that everyone knows. When we miss the taste of childhood, we turn to the yellowed weather notebook. There we have noted many simple and delicious recipes, as they were once prepared.
And to be in tune with Dragobet's celebration, I decorated the dessert with a very fragrant rose jam.
The cranberries were not as red as I would have liked. But I added color to the rose jam.
How are langoustines made like cheese filled with cheese and dill?
How to make langoustine dough?
For the dough, mix the yeast with the sugar and lukewarm water and leave for 10 minutes. Then add salt and flour. Knead by hand or on a robot (5-7 minutes) until the dough is smooth and compact. The Hungarian langoustine dough is soft. Don't add extra flour!
Leave the dough to rise for about 30 minutes in a bowl covered with plastic wrap or bag.
Pour the dough on the oiled table and portion according to how big you want the langoustines to be. Traditionally, Hungarian langoustines are large, with a diameter of approx. 22-24cm. I made 8 pieces. I worked with my oiled hand and formed 8 balls of dough. You can see more in the picture because I made a portion and a half. They remain on the table to rise for another 30 minutes, well greased with oil (so as not to crust). If you do not oil them and do not cover them while they are leavening, the surface will dry out and will not grow nicely when baked and the langoustines will not be as fluffy.
How to make langoustine stuffing like in langoustine?
For the filling, I simply mixed the ingredients: grated cheese, cheese, dill, salt and pepper. If the cheese is salty, you may not need salt. Taste it!
How do langoustines fill with cheese, cheese and dill?
We work on the greased table. With my hand greased with oil, I carefully spread each ball of dough until I obtained a disc with a diameter of about 25 cm. I put the filling in half of the dough and folded it. I pressed the edges from one end to the other so that the air came out and I pressed it on the edge so that they would stick and the filling would not come out when fried.
Cheese and yogurt cake recipe
Ingredients for 16 cheesecakes and yogurt:
- 2 eggs
- 300g mashed potatoes (if you don't have mashed potatoes, boil the peeled potatoes, peel them and grate them with small holes, then weigh 300)
- 300g grated cheese (I put sheep's cheese, cottage cheese, cheese) you can also use telemea
- 300g yogurt
- 1 teaspoon baking soda
- 2 teaspoons salt
- about 600g flour + about 200g for spreading
How do we make cheesecakes with yogurt?
In a bowl put all the ingredients except flour (baking soda in a tablespoon of vinegar) and mix, then gradually add flour, kneading until you get a slightly elastic dough. I used about 650g of flour.
We always work with flour, as follows: on the plate sprinkled with flour, cut the dough into 16, shape the pieces into balls and let them sit for 30 minutes covered with a textile napkin.
Sprinkle the flour again and spread a thin cake from the first piece as you see in the photo (it is about the thickness of a baked pancake)
which we fry in a pan greased with a little oil. Cover the pan with a lid and let it fry for 2-3 minutes until it browns slightly (you will see that the dough makes bubbles) then turn it over, put the lid on again and leave it until it browns on the other side as well. I greased each pie with oil before turning it over but it's not mandatory.
We fry all the cakes and every time we put one on a plate we cover them with a textile napkin.
Serve hot with garlic sauce or sour cream.
For one last characterization of these cheesecakes & # 8230 I tell you they are insane!
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For the filling:
450g sweet cow cheese
10 tablespoons caster sugar
2 vials of Dr. Qetker rum
1 sachet of vanilla sugar Dr. Qetker
1 tablespoon gray
For the dough:
1 sachet of dry yeast
A pinch of salt
Susan and poppy seeds sprinkled on top
1 egg and 100ml milk to grease the Parisians
Method of preparation:
Put the cheese in a bowl, add the sugar, rum essences, vanilla sugar sachet, an egg and mix until smooth. Then add a tablespoon of semolina and mix everything again.
I kneaded the dough and leavened it in the bread machine. I put all the ingredients in the following order in the bread machine, the milk, which I heated a little, egg, margarine, caster sugar, flour, yeast and salt. I left the dough for 1 hour 30 minutes in the bread machine (during which time it kneaded and leavened).
After the time expired, I took out the dough on a wooden bottom sprinkled with a little flour, I divided it into seven balls, I spread each ball with the rolling pin in a rectangular shape, I imaginarily divided the rectangles obtained lengthwise and I cut half of the rectangle into six bands.
I put a generous spoonful of the cheese filling on the uncracked side and I rolled, starting from the filling, so that the strips remain outside the rolls.
The rolls thus obtained, we put them in a tray lined with baking paper and leave them to rise for another 45 minutes.
Meanwhile, in an bowl, break an egg and mix it with 100ml of milk. After the Parisians have fermented enough, grease them with this composition, sprinkle poppy seeds or sesame seeds on top and put them in the preheated oven for 10-20 minutes, until they brown nicely without burning.
Stuffed eggs are an appetizer that is easy to prepare and quite fast, attractive in appearance but also in taste. We can use stuffed eggs at any time, whether we want a festive meal or we simply want a cheerful and beautifully decorated meal with family or friends.
If you are interested in Easter traditions, see why we bump into Easter eggs.