Very good cheeses

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • 1 kg of flour
  • 1 or
  • 3 yolks
  • 100 gr sugar
  • 2 sachets of vanilla sugar
  • 1 teaspoon salt
  • a grated lemon
  • 500 ml milk + 200 ml water (approximately)
  • 2 cubes of yeast (50 g in total)
  • 1 1/2 tablespoons lard
  • 1 kg of cottage cheese
  • 2 whole eggs
  • 200 gr sugar
  • lemon peel
  • 1 sachet of vanilla sugar

Servings: 25

Preparation time: over 120 minutes

RECIPE PREPARATION Very good cheeses:

  • Put the flour in a bowl over which we add salt, grated lemon, egg and the 3 yolks and lard.

  • In a saucepan heat the milk and water on the fire in which we add the sugar and the vanilla and the yeast. When the composition is warm, set aside, it must not be hot when we knead the dough and the sugar must be dissolved.

  • With this composition we will knead a non-stick dough. You may not need all the composition you are kneading with so add gradually if it is too soft add more flour. We continue kneading on the work table and when the dough will no longer stick to our hands we will leave it to rise for half an hour or even an hour, depending on how hot and without electricity.

  • Meanwhile we prepare the filling:

  • Mix the cheese with 200 g of sugar, 2 whole eggs, vanilla sugar and lemon peel. We mix them very well.

  • When the dough has risen, spread it on the table with the rolling pin in a 1.5 cm thick sheet and we will cut strips which we then portion into squares.

  • Take a spoonful of the filling and put the cheese on each square, then fold the first two corners diagonally and glue them in the middle and then take the other two on the diagonal and glue them in the middle.

  • Put baking paper in a tray and place the cheeses, leaving space between them so that they can grow. Let them rise in the pan for another 15 minutes.

  • Turn the oven to 180 degrees and before putting the tray in the oven, grease the cheeses with beaten egg.

  • Leave them in the oven for 30-40 minutes until they bake and take on a brown color on top.

  • After cooling, they can be powdered with powdered sugar.

  • Good appetite!

If you want to prepare cheeses, you need flour, cheese, sugar and yeast. The recipe is very good and easy to prepare. After weighing the flour, sift it into the bowl. Then, in a larger glass, break up the 2 cubes of yeast, put a tablespoon of the amount of sugar and 2 tablespoons of warm milk, then put the mayonnaise in the middle of the flour, in a pre-made crater. After 5-10 minutes the mayo will bubble. Then over the mayonnaise and flour from the bowl we add whole eggs, milk, sugar, vanilla sugar, salt powder, we don't put the oil yet. Put the wooden spoon in operation and start mixing when they are homogenized in the bowl, add the oil, stirring constantly. If the dough sticks to the bowl, start adding more flour, but a little and stir all the time.

Next stage: kneading

You need to get a malleable, non-sticky dough, which when you press with your finger it should recover. Don't be tempted to add more flour, just to make it easier to knead, so be careful. To make it easier for you, put the dough on the table on which you sprinkled the flour and knead it (grease your hands with oil when you knead it, it's easier!). After kneading it, put the dough in a bowl and leave it in a warm place for at least 30-40 minutes (I put it in the hot oven at 35 degrees).
As the dough grows, we take care of the filling.
In a bowl put the cheese, sugar, semolina, grated lemon peel, and egg yolks. We start to pass with a fork. Add the beaten egg whites with a wooden spoon. Beat the beaten egg whites lightly with a spoon, if you want, add raisins. Then the prepared filling, set it aside and look at the dough in the bowl, see what level it has reached. Do not knead the dough again, there is no need. Spread the dough on the table (lightly floured), in a sheet. The dough should be about 1/2 cm high. Cut into equal squares. The folding technique is simple: put a tablespoon of cheese inside, and then join the corners, like a letter. After folding the cheeses, leave them outside, somewhere warm, for about 20-25 minutes, so that they grow a little, so they will bubble more in the oven. Grease them with an egg yolk mixed with about 3-4 tablespoons of milk and put them in the oven at 175 degrees, in the middle of the oven, for 30-35 min.

Recipes from readers: Brânzoaice - Baran Diana

Method of preparation: Prepare a dough according to the classic recipe or with the help of a bread machine. Classic dough recipe - Make a hole in the flour, add the yeast and a few tablespoons of lukewarm milk, mix until the yeast melts and leave for 15-20 minutes. After it has risen, add the rest of the milk, butter, salt and knead well until you get a crust that comes off your hands.
Leave to rise in a warm place until it grows well (almost doubles its original volume). If you use a bread machine instead, then select the dough option from the menu: add flour, lukewarm milk, butter and yeast and wait until it is ready.
Prepare the filling from grated cheese or grated cheese and 2 egg yolks. Keep a little more cheese to sprinkle on top.

When you have the dough ready, take in the hand greased with a little oil a quantity of coca as a ping-pong ball. Squeeze the dough in your palm until it is flattened. Take a teaspoon of filling and place it in the middle of the dough in the palm of your hand. Take the edges of the dough and fold them inwards. Place the cheeses in the baking tray, with the edge folded at the bottom. Grease the cheeses with a beaten egg yolk.

Bake at 180 degrees until it has a golden crust. If the oven is preheated to a temperature of 180 degrees, the time required for baking is 30-35 minutes

Fluffy cake recipe. 3 best homemade cake recipes

If you can't wait for the Easter holidays and think about what delicious recipes to prepare, you've definitely come to the sweets chapter.

The smell of freshly baked cake should not be missing from your home. At Easter, the cake is among the most important dishes on the table.

It does not matter that it is just fluffy, but also has a delicious filling.

Fluffy cake recipe with cocoa, walnut and shit

-50 gr of fresh yeast

-250 gr of diced shit

It is advisable to keep all the necessary ingredients at room temperature at least one day before preparing the cake.

First we make a yeast mayonnaise, a tablespoon of flour and 100 ml of lukewarm milk. Leave to grow in a warm place.

Meanwhile, separate the egg whites from the yolks and rub the yolks with the sugar and salt until they turn white. Then heat the milk and add it over the yolks.

Mix the whole composition until you no longer feel the sugar. Add the essence of rum, lemon peel and orange.

In a large bowl add the sifted flour 2-3 times and make a hole in the middle where you put the mayonnaise and milk.

Knead the dough until everything is incorporated. Heat the butter and oil and add a little, until incorporated into the dough.

Cover the dough and leave it to rise for about 45 minutes. Meanwhile, beat the egg whites with sugar, add cocoa, chopped walnuts and mix.

After the dough rises, divide it in two. We divide the first part again into two pieces. On each side we put the cocoa and walnut mixture, and on top we add shit. Roll and knit both rolls. Do the same with the remaining dough.

Put the cake in the cake pan lined with baking paper. Leave to rise in the pan for another 30 minutes. Then grease it with an egg and sprinkle with sugar.

Put the cake in the oven for 45 minutes until golden brown. In the first half hour, the oven door does not open, so as not to leave the composition.

Fluffy cozonac recipe with raisins and shit

-shell of 1 lemon or orange

-25-30 g fresh yeast or 7 g dry

First we beat the yolks with a pinch of salt just enough to dissolve the yolks. We set them aside for 10 minutes.

Then dissolve the yeast with a little lukewarm milk and flour. Leave to rise for 10 minutes. Add ¾ of milk and mix well.

Then mix the egg yolks well with the sugar and beat until all the sugar has melted. We need to get a fine cream.

Add the yolks over the dough, vanilla and grated lemon peel and knead the dough for a few minutes. Add as much milk as needed.

Only now do we begin to knead all the dough properly. Grease your hands with oil and knead well until all the oil is finished.

Cover the dough with plastic wrap and leave it to rise until it doubles in volume. It can take 2-3 hours.

Divide the dough into 2, spread each piece, sprinkle the raisins and pieces of shit and roll.

Do the same with the other piece and then weave the two rolls. Place the cake in the tray lined with baking paper and leave it to rise in a warm place for 40 minutes. Then grease the cake with a beaten egg yolk with 1 tablespoon of water.

Let the cake bake for 40 minutes and take it out after passing the toothpick test.

Homemade fluffy cake recipe

We start by dissolving the yeast in a little lukewarm milk. Then mix with a tablespoon of sugar and a little flour. Let the mayo rise.

In a large bowl put the flour, add the beaten egg yolks, mayonnaise, half the amount of milk, lemon and orange peel, the essence and start kneading.

Milk is added from time to time. The milk should be lukewarm, not hot.

Melt the butter and leave it to cool a bit. While kneading, pour melted butter on the bottom of the bowl. Knead vigorously until all the butter is incorporated. Cover with a towel and leave to rise.

Whisk the egg whites together with the sugar. Add the cocoa, essence and nuts over the egg whites and the filling is ready.

After the dough has risen, we start to shape it. Divide the dough in half, grease the table with oil and spread the first part of the dough by hand.

We put half of the filling on the whole surface. Sprinkle half of the raisins and half of the diced shit.

Roll and place in the shape of a cake. Cover the tray with a towel and leave to rise for about 30 minutes. Put the tray in the preheated oven over low heat and leave it for an hour.

After half an hour, we return them to the oven. Try it with a toothpick. If the toothpick comes out clean, it means it is baked.

4 slices of white bread, peeled and diced, 3 tablespoons Teriyaki sauce, 500 grams of minced chicken, 3 tablespoons onion, finely chopped, 1 clove garlic, mashed, 1 teaspoon green parsley, chopped , 1 teaspoon sesame oil, 2 teaspoons mustard, 1 egg, beaten, salt
pepper, freshly ground, drops of spicy sauce

1 kg poultry, oil, mushrooms 500 g, onions 250 g, tomato broth 50 g, bell peppers and 200 g, carrots 150 g, tomatoes 400 g, butter , verdeaÃ… Â £ Ã „Æ '2 leg, white wine 200 ml, lemon 100 g, pepper, salt.

Homemade ice cream. Top 3 best recipes for kids

Because in the summer most of the time children crave ice cream and you can't bear not to satisfy their innocent cravings, it is better and healthier to prepare their ice cream at home. We have chosen the top 3 best homemade ice cream recipes for kids.

And because the summer offer is rich in tasty fruits, full of color and vitamins, we can take full advantage of them and prepare the most delicious and colorful homemade ice cream recipes.

Highly appreciated and sought after are the strawberry or raspberry, blueberry and banana ice creams, but also the apricot ones are tasty, and the avocado ones are also beautifully colored, but also healthier.

& Raspberry Ice Cream with Bananas - Ingredients:

  • 500 gr raspberries
  • 1 teaspoon lemon juice & acircie
  • 1 well-ripened banana
  • 200 ml natural cream

Preparation for the Banana & Raspberry Ice Cream Recipe

Then we wash the raspberries, drain them well, mix them with the lemon juice, pass them through a blender and put them in a bowl on the fire. Let it boil for 1-2 minutes, stirring continuously, then pass the composition through a sieve and leave it to cool. It is good to lightly boil the fruits to release the sweetness from them and no need to add sugar. Replace the sugar with a well-ripened banana.

When the raspberry composition is cold, mix it with a well-mashed banana.

Mix the natural cream until it gets creamy, then mix it with the fruit composition. Put the mixture & icircn casserole with lid and put the casserole in the freezer for 3-4 hours.

It is good to mix the composition for raspberry ice cream twice, every 30 minutes, to keep it creamy.

& Apricot Ice Cream with Bananas - Ingredients:

  • 500 gr well ripened apricots
  • 2 well ripened bananas
  • 1 teaspoon lemon juice & acircie
  • 200 ml natural cream

Preparation for the Banana Apricot & Ice Cream Recipe

The procedure is similar to the previous recipe. Pass the well-washed apricots through a blender, mix them with the lemon juice and put them in a bowl, boil for 1-2 minutes. We can boil them in a bain marie.

The composition of the chilled apricot is mixed with the mashed bananas and the whipped cream.

& Apricot ice cream with bananas is put in the freezer for 3-4 hours.

& Avocado Ice Cream with Bananas - Ingredients:

  • 2 more ripe avocados
  • 1 ripe banana
  • 200 ml natural cream
  • 1 teaspoon lemon juice & acircie

Preparation for Avocado & Ice Cream Banana Recipe

We don't boil anything in this ice cream anymore. We just unwrap the avocado pulp, sprinkle it with lemon juice so that it doesn't oxidize and maintain its color, then we pass it together with the banana.

Mix the composition with the whipped cream and put it in the freezer for 3-4 hours.

There are three natural and sugar-free homemade ice cream recipes, specially prepared for the little ones.

& # 8220Poale-n brau & # 8221 or Moldovan pies stuffed with cheese, are very good! Contained with childhood memories, vacations or trips, the recipe that made me give up any game to bake a hot pie, I bring you to enjoy good and tasty food.


600 g flour
200 ml milk + 1 tablespoon greased
50 g of fresh yeast
2 tablespoons sour cream
300 g sugar
1 sachet of vanilla sugar
5 eggs + 1 egg yolk
100 g butter
grated peel of 1 lemon / orange
300 g cow's cheese
70-80 g raisins
2 teaspoons vanilla essence
1 pinch of salt

Mix the yeast with a tablespoon of sugar and 50 ml of warm milk. While this is fermenting, prepare the flour mixed with a pinch of salt in a bowl, then melt 200 g of sugar in warm milk and melt the butter separately. Put the mayonnaise over the flour, then add the warm and sweetened milk, sour cream and knead.

Add 2 eggs and a yolk and knead a little, until incorporated into the dough.

Pour the melted butter over the dough, 1 teaspoon of vanilla essence and grated lemon or orange peel.

Knead the dough for a few minutes, until it becomes elastic and does not stick to your hands. As long as it stays in a warm place, waiting for it to grow, we prepare the filling. Mix cottage cheese with 2 eggs, 100 g sugar, 1 pinch of salt, raisins and 1 teaspoon of vanilla essence.

Spread the dough with the facalet, then portion it in the squares over which we put the cottage cheese. By bending the corners inwards, we cover the filling placed right in the middle. Put them in a tray lined with baking paper and bake them in the preheated oven at 180 ° C for 25-30 minutes or until golden.

We serve them cold or hot, plain or covered with powdered sugar, depending on tastes.

Rose cheese

Rose cheese
It took

500 gr flour 000
3 eggs
100 gr sugar
25 gr yeast
½ lgt salt
50 ml oil
250-300 ml milk (depending on the type of flour)
lemon zest
an egg for anointing

600 gr cheese
2 eggs (I used turkey)
200 g of sugar (or to taste)
bourbon sugar vanilla
lemon zest

Traditional style pot & icircn for family recipes

The ideal size for the whole family. The pot has everything that is best for amazing results every time. With 3 layers of carbon steel and enamel and an extremely smooth surface, the Stone Legend Classic Pot is suitable for any kitchen. No matter what you cook - a delicious goulash or a tasty stew - this pot will not disappoint you. Thanks to the Whitford Quantanium non-stick coating, you will forget about burnt dishes or sticks to the bottom of the pot.

The pot is available in two sizes & ndash 20 cm and 24 cm

Email - a legendary material

Enamel is a material used for decades for dishes due to its excellent properties:

  • It is strong, smooth and has a non-porous surface
  • It is resistant to chemicals
  • It is 100% recyclable
  • It is durable and resistant to scratches
  • Durable color & icircn time
  • It is easy to clean
  • It doesn't burn

Whitford Quantanium non-stick coating, a modern approach to traditional cooking

Quantanium is one of the most modern on the market, but its roots come from a very old cooking technique used by our ancestors. Quantanium coating is similar to cooking on real stones, based on stone particles. The stone particles store the heat and gradually redistribute it to the dishes, so that the aroma and vitamins remain inside the food. At the same time, they give the authentic taste of traditional dishes cooked on real stone.

Five layers of titanium coating and real stone particles

The Delimano Stone Legend Classic pot has 8 layers - the base consists of 3 layers, and the shell is made of 5 layers. The coating is significantly thicker and we didn't stop here. To make it even stronger, I added titanium particles which strengthen the coating and make it indestructible.

Long lasting resistance - even if you use metal utensils

& Icircnvelișul Quantanium withstands & icircn time and you will be more and more satisfied with each use. The coating is extremely durable and resistant to scratches, so you can use even with metal utensils.

Suitable for all types of hob

Oala Delimano Stone Legend Classic It is suitable for all types of hobs, including induction hobs. Regardless of the hob you have in the kitchen, the pot will have the same performance.

Safe for the environment and your health

Quantanium coating is a water-based cooking surface. No toxic materials are used and it is 100% PFOA free, which means that harmful chemicals do not enter the food when you use the pot. The extremely scratch-resistant coating does not contain chemicals and food.

Wash lightly and cook with just a drop of oil

Forget burnt milk - with the non-stick coating of the Stone Legend Classic Pot, nothing sticks and everything is easy to clean. You can to cook with a drop of oil, and the non-stick surface prevents food from burning and sticking.

Preparation Pies & # 8222Poale-n brau & # 8221:

It took:

In a bowl mix the dry yeast with the sugar and a few tablespoons of flour (3-4 tablespoons are enough). Stirring continuously, pour the warm milk, until the composition is homogenous and the yeast dissolves. Leave to rise for 10-15 minutes.

Separately, in another bowl mix the flour with the Finesse salt and orange peel, then make a hole in the middle of the flour. Pour the mayonnaise, oil and lightly beaten egg and start kneading. We will get a slightly soft and slightly sticky dough.

  • for kneading I used bread machines
  • depending on the type of flour used, you may need 1-2 tablespoons of extra flour, if the dough is too soft or 1-2 tablespoons of milk, if the dough is too thick

Put the dough in a bowl greased with oil, cover with cling film and leave to rise until it doubles in volume.


Put the cottage cheese in a bowl, add the Dr Oetker orange essence, Dr Oetker vanilla sugar and eggs. Stir until the filling becomes homogeneous.

  • if the cheese is too soft, add 1-2 tablespoons of semolina
  • the composition can be mixed with the vertical blender, if the cheese is not very creamy
  • if you like, you can also add raisins

How to prepare Pie Poale-n belu:

Pour the dough on the lightly floured table and knead it a little, to get the air out of it. We divide it into 2 parts, so that we can stretch it more easily. Each part is spread in a thin sheet of about 0.5 cm, then cut into squares of about 10-15 cm, depending on how big you want the pies to be on your lap. In the middle of each square we put 1 tablespoon of the cheese composition.

Next, each square gathers in the middle, in the shape of an envelope, bringing the opposite ends inwards. Press, to stick well.

Pie Poale-n belu is placed in a tray lined with baking paper, leaving space between them. Leave in a warm place to grow a little, grease well with egg yolk & # 8222opened & # 8221 with milk. Bake on medium heat (160 degrees electric oven with ventilation) for about 30 minutes, until nicely browned.

Allow to cool, then powder with powdered Dr. Oetker vanilla sugar flavored sugar.

Video: Upgrade Your Vocabulary Better Ways To Say VERY.. Happy. Sad. Good. Bad (August 2022).