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In a bowl, crush the Telemea cheese with a fork, then mix with the cottage cheese, yogurt, beaten eggs, season with a little pepper and freshly grated nutmeg. It tastes like salt, if you have to add more (my cheese was salty enough and didn't need salt). Because I love salted cheese pies, I always like to combine them with spinach :). So I stopped 4 tablespoons of the cheese composition that I mixed with a handful of fresh spinach and scalded beforehand.
Put 4 sheets of pie on the table and grease them in turn with melted butter, then overlap. I divided the cheese composition into 3 equal parts and greased the sheets, then I rolled, not very tightly. 3 rolls with cheese and one with cheese and spinach came out.
Place the rolls in a round tray, I put the one with spinach in the middle. Grease with the remaining butter. Pour the yoghurt composition with egg on top and put the tray in the hot oven, over medium heat, for about 30 minutes.
Leave to cool then in the pan and serve cold.
Moldovan spinning & # 8211 Chef for a day 2018
Ever since I saw Iuliana's post, I decided that this year I will participate in Chef for a day, a recipe contest organized by Selgros.
I thought that in the worst case we will eat something good and we will find recipes sought from others.
But! It's very difficult, I don't know how some people manage to be culinary bloggers. You have no idea how many times I had to wash my hands to take pictures, just when I was working harder. I think you should have a tripod with a remote control device tucked in a bag so you can take pictures, without having to deal with the phone / camera next to the dishes. Plus I took a lot of pictures and I barely had a choice, not some successes, but some somewhat clear ones)). Dear culinary bloggers, respect.
Then it takes time to place the countertop (without unnecessary objects), the final frame & # 8230plus that you have to dedicate exclusive time to it.
Okay, recipe now:
We eat this recipe from Grandma Nina, who was a grandmother like no other grandmother. Holidays
in summer they had wonderful tastes: spinning, donuts, cherry tarts,
of snails with baked cheese in the bread oven, of stews of baked donuts with
sour cream, peas that we eat with Chinese chopsticks made of straw
from the lighthouse.
Preparation of pie with salted cheese and dill with commercial leaves
I melted the butter over low heat and left it to cool. Sheets smeared with butter are tastier than those sprinkled with oil.
In the packages of fine sheets of 500 g there are about 18 pieces. I decided to use 3 sheets for each roll.
The thing is simple: I took the first sheet and lightly greased it with melted butter (with a brush), I put on top of the second sheet that I also greased with butter and then the third sheet that I never greased -a. It is important that the sheets are oiled together so that they do not stick to the baking and turn into something like a lasagna sheet.
The sheet on which the filling is placed is NEVER greased because it is useless: the filling has its own fat.
Foodblogger at Savori Urbane. #savoriurbane
I divided the cheese filling into 6 (ie 1500 g: 6) and found that I needed 250 g for each roll. So I put 250 g of it over these first 3 layered sheets. You can see in the picture that I formed a strip of cheese at the edge of the sheets.
I folded 1 cm from the side edges of the sheets (left and right) and then I rolled the first pie with cheese and dill. This way the filling will not flow into the tray.
I did the same with the rest of the sheets. In total I got 6 rolls.
Bake rolled pie with telemea, cottage cheese, sour cream and dill
I set the oven to 175 C (heat up + down + ventilation) and the average stage for gas. I chose a large tray (mine is 42 x 30 cm) which I lined with baking paper. I placed the 6 rolls in it, glued to each other. On top, I greased them well with the rest of the melted butter, insisting on the contact areas between the rolls.
I put the tray of cheese and dill pie in the preheated oven and left it there for approx. 45 minutes at 175 C. The degree of browning of the surface sheets must be monitored. If the oven does not bake evenly then the tray must be turned in the middle of the baking time (ie after about 20-25 minutes).
God, how good it smells in the kitchen !! And how appetizing the strudels with salted cheese look !!
Peasant apple pie recipe
Add the sugar, cinnamon, let it drop a little and add the walnuts and. Put in each square of pie sheet a tablespoon of ricotta cream with greens and close the package with a string. That's why I said peasant ham, or kaiser, because they have little fat and. No, it doesn't make sense anymore, like any cook knows that, so let's move on to meat: p It's cut. Remove and add the hardened apple mixture. Pour the rest of the dough and bake for approx. When ready, powder with sugar. Potato pie and peasant ham.
I wouldn't change the stuffing and pies my mother made for anything. Easter organized by the culinary site Bucătăraș. De Post Bucataras with large view.
Put the yeast and a teaspoon of sugar in a small bowl with 50 ml of warm (not hot) water. Let the maya activate.
Sift the flour, add a pinch of salt. Make a place, add the yeast and mix very lightly, then add eggs, warm milk. Knead lightly, by hand, until smooth and you get an elastic dough, not sticky at all. Cover with a clean towel and set aside to leaven.
I turn on the oven at this point, over low heat and place the bowl of dough on top of the stove. Its heat is only suitable for leavening the dough.
In a bowl, crumble the cottage cheese, add sour cream, eggs, maple syrup and grated lemon peel. Stir vigorously with a spoon, then add the semolina and mix 2-3 times. The composition is left to cool until the moment of use.
Note: if the cottage cheese is more watery, I recommend 2-3 lg of extra semolina.
Once leavened, the dough is transferred to a floured countertop, portioned according to preference and spread in suitable discs, not very thick, but not very thin. In one half of each dough disk, place 1-2 lg with cheese composition, cover with the other half of the dough and press the edges with a fork.
Each pie is placed in a tray provided with baking paper and left to warm.
Before putting the pies in the oven, grease them with beaten egg.
Bake at 170 degrees C, about 25-30 minutes, until nicely browned.
Remove, quickly grease with hot water, then cover with a clean towel and leave to cool.
Culinary art with Doina
- 500 g feta cheese (similar, creamy)
- 1 pack of pie sheets (500 g)
- 50 g white house chocolate
- 50 g dark chocolate
- 3 eggs
- 2 sachets of vanilla sugar
- 1/2 sachet baking powder
- 2 teaspoons vinegar
- 200 g sugar
- 50 g powdered sugar
- 1 teaspoon grated lemon peel
- 100 g Danone NutriDay Natural yogurt (or lean cream)
- 6 teaspoons flour
- 30 ml oil
- a few teaspoons quince
- a few cherries, strawberry jam
Method of preparation: Put the cheese in a bowl, crush it with a fork, add eggs, sugar and vanilla sugar, baking powder with vinegar, lemon peel, yogurt, 3 teaspoons flour and 2 tablespoons oil. On a wooden bottom cut the chocolate with a large knife. Keep a few pieces of white and dark chocolate for garnish. Add the rest of the chocolate to the bowl.
Mix the filling lightly, without mixing it perfectly. Put a sheet of pie on the work table, grease it with oil with a pastry brush, overlay another sheet, grease and spread about a quarter of the filling on top. Smooth with a spatula, taking care to leave 3-4 cm at one end without the filling. Roll not too tight and grease with the oil brush and the back of the sheet while rolling. Finish with the part without filling. Grease and cover with flour a tray or a round pan about 40 cm in diameter. Roll the pie roll in a spiral and place it in the middle of the tray. Do the same with the other sheets, until you finish the filling. Place each roll around the first spiral until it fills the shape. Grease the whole pie well. (see video) Keep half a sheet of pie.
Take a sheet of pie, squeeze it well in your fists and rub it between your palms until it crumbles. Distribute the broken pieces evenly over the entire surface of the pies, then sprinkle them again with a little oil. The effect will be spectacular after they are browned and powdered with sugar, and the taste accordingly. Place the remaining pieces of chocolate on top. Put the tray in the preheated oven, over medium heat, for 30 minutes. Remove the tray, place from place to place in the quince peel and some jam fruit. Bake for another 5-10 minutes on low heat.
Remove the tray from the oven, let it cool, then remove the pie from the edge and from the tray with a spatula. Remove it whole, with two spatulas, and place it on a plate. Powder with sugar.
Sweet cottage cheese pie
After the sugar has melted, add 600 g of cheese, 600 g of yogurt, 1 teaspoon of vanilla essence and 1 tablespoon of lemon juice.
Mix with a whisk until the composition is homogeneous.
Grease a baking tray (30 x 20 x 7 cm) with melted butter.
Place the first sheet of pie as in the picture.
Grease well with melted butter using a kitchen brush.
Place the second sheet and grease with butter. Pour two composition poles and even out.
Repeat the process 6 times. Put a sheet of pie between the layers of cream.
Only the first and last layer have 2 sheets without cream between them.
Bake for 1 hour at 175 degrees.
Remove the pie and let it cool for at least 2-3 hours.
Cut into suitable pieces.
The remaining pie is kept at room temperature covered so as not to dry out.
Recipe video SWEET COW CHEESE PIE lower: