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Cheese

Cheese


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1. Knead the dough until it becomes elastic and loosens easily on the hands and walls of the bowl. Divide into 3-4 pieces to stretch with a rolling pin until you get a thin sheet from which squares or triangles are formed.

2. Mix the ingredients and place the obtained composition on half of the coca squares. The other half of the crust is passed over the cheese side and sticks to the ends, forming cheese cushions.

3. Fry in hot oil on both sides, then remove to a plate and powder with sugar.

4. They are good both hot and cold.



Delicious cheeses

The cheeses are perfect for children, being both useful and tasty. In order for the cheeses to come out well and not need a lot of flour or semolina, drain the cheese under pressure to remove excess liquid.

1. Lay a piece of gauze folded a few times in a strainer, put the cheese, cover with the ends of the gauze, put a weight on top. Allow the excess liquid to drain for two hours.

2. Sift the cheese through a sieve. Beat the egg, egg yolk and sugar until foamy. Add the cream and mix.

3. Add the cheese to the egg and cream mixture, then the flour and semolina, beat with a blender. Leave the dough in the fridge for 30 minutes.

4. Divide the dough into pieces of about 40 g. Roll them in flour and form cakes 1.5 cm thick. Sprinkle the cakes with flour on both sides.

5. Heat the oil in a large skillet. Put the cheeses in the hot oil and fry them until they are browned on both sides over medium heat (do not try to turn them until they are well browned, otherwise they will fall apart!). Then fry over low heat with the lid on, so that the cheeses ripen inside as well.


From 100 gr of flour, yeast dissolved with sugar and a little warm milk, we make a mayonnaise that we leave to rise. After it has risen, add the rest of the flour, beaten eggs with sugar and lemon zest.

We start to knead the dough by adding the warm milk little by little. Near the end, add the oil and knead well until the dough acquires an elastic consistency and comes off the walls of the bowl. Leave to rise in a warm place until it doubles in volume.

Meanwhile, prepare the cheese filling as follows: the cheese mixes well with the sugar, eggs, vanilla sugar, lemon zest and salt. If somehow the consistency of the filling is too soft, you can add 1-2 lg of semolina or breadcrumbs.

The raised dough is divided into small suitable pieces that stretch in circles with a diameter of about 10 centimeters. Grow as in the pictures below, place the filling in the middle and begin to gather each petal forming the rose.

Put each one raised in a tray lined with baking paper. Grease with egg and bake on the right heat until nicely browned. If you want, you can powder them with vanilla powdered sugar.

Try this video recipe too


Cheese like Grandma's

Br & acircnzoaice as at grandma only with the recipe below can you prepare them. They can be a delicious dessert, a rich taste for the little ones and not only.
Wikipedia tells us that & # 259: & bdquoraisins They are made to have a range of sizes and colors such as green, black, blue, purple and yellow. The grape varieties from which the raisins are made are, in general, the ones made from Sultanina & # 537i Flame Seedless. Raisins are traditionally dried in the sun, but can be artificially dehydrated in water. Raisins are sweet due to the high concentration of sugars (30% fructose and 20%). glucose & # 259). They are widely used for preparing desserts: pies, fruit salads, cakes, but also for main courses with meat.
raisins They are an important source of vitamins, fiber and minerals. The benefits for the body are even more important if the raisins are soaked in water overnight. Water dissolves all the minerals and nutrients inside the raisins, but also from its skins.

Photo: Br & acircnzoaice ca la bunica & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i need for dough:
750 g f & # 259in & # 259
250 ml milk 4 g & # 259lbenu & # 537uri
225 g zah & # 259r
40 g of yeast
1/2 tablespoon & # 539 & # 259 salt
shaved shell from 1 l & # 259m & acircie
150 g butter
& Icirc & # 539i need for stuffing & # 259:
500 g br & acircnz & # 259 telemea or sweet 100 g raisins
3 tablespoons sugar
1 or
1 whole egg for greased 1 tablespoon margarine for greased tray
Prepare the dough:
From the yeast, 1 tablespoon of sugar, 2 tablespoons of flour and a little milk, prepare the mayonnaise and let it rise for 20 minutes. Sift the flour in a bowl and mix it with the warm milk, in which you dissolved the sugar, mayonnaise, peel and rubbed the salt with the rubbed salt. Fry the dough for 10 minutes, add the melted butter and stir to rise in a warm place for 1 hour.
Please fill in the following form:
Mix the cheese with the sugar, raisins and beaten egg. After the dough has risen, spread a sheet of the appropriate thickness, cut it into suitable squares the size of a spoon and place about 1 tablespoon of filling in each square. & Pack your bags like our wallets. At the end of the day, the bristles grow in the tray, grease them with eggs and put them in the preheated oven, over medium heat until they brown.

Preparation: 45 minutes Baking: 45 minutes
Re & # 539and & # 259 sent & # 259 by Constantina Zidariu, Craiova, Dolj County


Cheese or Poale & # 8217n belt

Mix well and leave the yeast to activate for about 20-30 minutes.

In a large bowl mix 650 g flour, salt, grated peel of a lemon, sugar, egg, egg yolks. Over this mixture add the activated yeast and melted butter.

Mix until the composition is homogeneous.

Sprinkle the flour on the worktop and knead the composition for 5 minutes. You will get a non-stick elastic dough.

Grease a larger bowl with oil (the dough will swell).

Let the dough rise for an hour.

For the filling, mix well the drained cow's cheese, the 2 eggs, the sugar, the hydrated raisins (leave the raisins in the water for about 1 hour), the grated peel of a lemon, the vanilla essence and the semolina.

Divide the raised dough into two pieces. From each piece, with the help of the twister, make two sheets with a thickness of about 0.5 cm.

Divide the sheets into squares with a side of 15 cm. Put a tablespoon of the filling in the middle of the squares.

Close the cheese, bringing the corners of the square shape in turn in the middle.

Place the cheeses on the baking tray, lined with baking paper, with a large space between them.

Place the cheeses in an oven tray lined with baking paper. Leave the cheeses to rise for 15 minutes. In a bowl mix an egg with 30 g sugar and 15 ml milk. Grease the cheeses with the composition obtained using a kitchen brush.

Put the tray in the oven for 20 minutes at 180 degrees. The cheeses must be intensely browned but not blackened.

Serve hot or cold. Consume in moderation.

Recipe video BRANZOAICE / POALE & # 8217N BRAU lower:


From 100 gr of flour, yeast dissolved with sugar and a little warm milk, we make a mayonnaise that we leave to rise. After it has risen, add the rest of the flour, beaten eggs with sugar and lemon zest.

We start to knead the dough by adding the warm milk little by little. Near the end, add the oil and knead well until the dough acquires an elastic consistency and comes off the walls of the bowl. Leave to rise in a warm place until it doubles in volume.

Meanwhile, prepare the cheese filling as follows: the cheese mixes well with the sugar, eggs, vanilla sugar, lemon zest and salt. If somehow the consistency of the filling is too soft, you can add 1-2 lg of semolina or breadcrumbs.

The raised dough is divided into small suitable pieces that stretch in circles with a diameter of about 10 centimeters. Grow as in the pictures below, place the filling in the middle and begin to gather each petal forming the rose.

Put each one raised in a tray lined with baking paper. Grease with egg and bake on the right heat until nicely browned. If you want, you can powder them with vanilla powdered sugar.

Try this video recipe too


Cheese like Grandma's

Br & acircnzoaice as at grandma only with the recipe below can you prepare them. They can be a delicious dessert, a rich taste for the little ones and not only.
Wikipedia tells us that & # 259: & bdquoraisins They are made to have a range of sizes and colors such as green, black, blue, purple and yellow. The grape varieties from which the raisins are made are, in general, the ones made from Sultanina & # 537i Flame Seedless. Raisins are traditionally dried in the sun, but can be artificially dehydrated in water. Raisins are sweet due to the high concentration of sugars (30% fructose and 20%). glucose & # 259). They are widely used for preparing desserts: pies, fruit salads, cakes, but also for main courses with meat.
raisins They are an important source of vitamins, fiber and minerals. The benefits for the body are even more important if the raisins are soaked in water overnight. Water dissolves all the minerals and nutrients inside the raisins, but also from its skins.

Photo: Br & acircnzoaice ca la bunica & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i need for dough:
750 g f & # 259in & # 259
250 ml milk 4 g & # 259lbenu & # 537uri
225 g zah & # 259r
40 g of yeast
1/2 tablespoon & # 539 & # 259 salt
shaved shell from 1 l & # 259m & acircie
150 g butter
& Icirc & # 539i need for stuffing & # 259:
500 g br & acircnz & # 259 telemea or sweet 100 g raisins
3 tablespoons sugar
1 or
1 whole egg for greased 1 tablespoon margarine for greased tray
Prepare the dough:
From yeast, 1 tablespoon of sugar, 2 tablespoons of flour and a little milk, prepare the mayonnaise and let it rise for 20 minutes. Sift the flour in a bowl and mix it with the warm milk, in which you dissolved the sugar, mayonnaise, peel and rubbed the salt with the rubbed salt. Fry the dough for 10 minutes, add the melted butter and stir to rise in a warm place for 1 hour.
Please fill in the following form:
Mix the cheese with the sugar, raisins and beaten egg. After the dough has risen, spread a sheet of suitable thickness, cut it into suitable squares as a size and put about 1 tablespoon of filling in each square. & Pack your bags like our wallets. Later, in the brass, the bristles will grow on the tray, grease them with eggs and put them in the preheated oven, over medium heat until they brown.

Preparation: 45 minutes Baking: 45 minutes
Re & # 539and & # 259 sent & # 259 by Constantina Zidariu, Craiova, Dolj County


Cheese roses with cottage cheese and raisins

Cheese roses with cottage cheese and raisins. Fluffy rose-shaped cheeses made from leavened dough filled with sweet cottage cheese. There is no lack of vanilla, grated lemon peel, raisins or dehydrated cranberries. Lap in the waist in another shape.

We made these roses with sweet cheese because we were craving a baking with leavened dough. I also had half a kilo of sweet cow cheese, so I got to work.

Because I made countless times the classic cheesecakes (lap-in-the-belt) in the shape of an envelope, I decided to play a little with the dough and give them a different shape. The recipe for traditional cheeses you can find it here.

The dough of these rose cheeses is similar to that of cozonac. It has milk, yolks, butter and specific flavors: lemon peel and vanilla.

The cottage cheese for the filling must be fat and drier, well drained of whey. It would be good to buy it from the market, from local producers.

If you live abroad and do not know what cheese to buy or if you prefer to make your own cottage cheese at home you can follow this recipe.


Ingredients for the cheese recipe

About 35 pieces come out of these quantities

  • 1 kg white flour 000
  • 4 eggs
  • 50 gr of fresh yeast
  • 400 ml of milk
  • 150 gr butter
  • sugar to taste (approx. 5 tablespoons)
  • 2 sachets of vanilla sugar
  • grated lemon peel
  • 1/2 kg of sweet cheese
  • raisins
  • sugar to taste
  • 2 eggs

How do we make cheeses?

Rub the yeast with a little sugar until liquefied and then add a little more flour (1 teaspoon) and about 60 ml of warm milk. Heat the milk separately and add the butter to melt. Rub the yolks well with sugar. Put flour in a bowl, add warm milk, yeast, egg yolk mixture with sugar and vanilla sugar. Then knead a softer dough, until it comes off the bowl (if necessary add warm milk) and leave to rise for an hour.

Divide into 2 and spread out a sheet that is cut into squares.
The cheese is mixed with raisins, lemon peel, eggs and sugar (I also put 2 sachets of vanilla sugar).

Fold the dough according to the following method:

Place the filling in the middle of each square then gather the corners in the same way as in an envelope, pressing firmly on the last one so that it does not fall apart during baking.

Let it rise in the pan for 15 minutes then grease it with egg yolk mixed with a little oil and bake for 15-20 minutes in the oven heated to 180 degrees Celsius.

Grow on the edges with a knife, put the filling in the middle and then weave the edges one by one.

Another method of folding is this

Here is a video to see how fluffy they are

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

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Related


How to prepare snails with sweet cow's cheese and raisins & # 8211 fluffy snails

The leavened dough is prepared as shown here, the basic recipe for the simple cake. Mix the ingredients for the cheese filling. If the cheese is very liquid, add 1-2 tablespoons of semolina.

Spread the dough, spread the cheese paste over the dough and sprinkle the raisins.

Roll out and then cut into slices.

I cut thick slices of approx. 4-5 cm.

In a tray lined with baking paper, place these snails with cheese either at a distance from each other (so as not to stick), or next to each other to have as a practical result a cake tray (which can then be cut into squares or snails can be detached by hand).


Cheese like Grandma's

Br & acircnzoaice as at grandma only with the recipe below can you prepare them. They can be a delicious dessert, a rich taste for the little ones and not only.
Wikipedia tells us that & # 259: & bdquoraisins They are made to have a range of sizes and colors such as green, black, blue, purple and yellow. The grape varieties from which the raisins are made are, in general, the ones made from Sultanina & # 537i Flame Seedless. Raisins are traditionally dried in the sun, but can be artificially dehydrated in water. Raisins are sweet due to the high concentration of sugars (30% fructose and 20%). glucose & # 259). They are widely used for preparing desserts: pies, fruit salads, cakes, but also for main courses with meat.
raisins They are an important source of vitamins, fiber and minerals. The benefits for the body are even more important if the raisins are soaked in water overnight. Water dissolves all the minerals and nutrients inside the raisins, but also from its skins.

Photo: Br & acircnzoaice ca la bunica & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i need for dough:
750 g f & # 259in & # 259
250 ml milk 4 g & # 259lbenu & # 537uri
225 g zah & # 259r
40 g of yeast
1/2 tablespoon & # 539 & # 259 salt
shaved shell from 1 l & # 259m & acircie
150 g butter
& Icirc & # 539i need for stuffing & # 259:
500 g br & acircnz & # 259 telemea or sweet 100 g raisins
3 tablespoons sugar
1 or
1 whole egg for greased 1 tablespoon margarine for greased tray
Prepare the dough:
From yeast, 1 tablespoon of sugar, 2 tablespoons of flour and a little milk, prepare the mayonnaise and let it rise for 20 minutes. Sift the flour in a bowl and mix it with the warm milk, in which you dissolved the sugar, mayonnaise, peel and rubbed the salt with the rubbed salt. Fry the dough for 10 minutes, add the melted butter and stir to rise in a warm place for 1 hour.
Please fill in the following form:
Mix the cheese with the sugar, raisins and beaten egg. After the dough has risen, spread a sheet of suitable thickness, cut it into suitable squares as a size and put about 1 tablespoon of filling in each square. & Pack your bags like our wallets. Then, as soon as it is done, the bristles grow in the tray, grease them with eggs and put them in the preheated oven, over medium heat until they turn brown.

Preparation: 45 minutes Baking: 45 minutes
Re & # 539and & # 259 sent & # 259 by Constantina Zidariu, Craiova, Dolj County