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Cheesecake

Cheesecake


For the dough: dissolve the yeast in lukewarm water, add the oil, yogurt, basil, oregano and salt, then flour as it contains (about 375 g), until you get a fluffy dough, but good to spread.

For the filling: mix in a bowl the sweet cheese with the grated cow's cheese, the finely chopped green onion leaves, the egg, the diced rustic salami and the salt.

Spread the dough in a thin sheet on the table sprinkled with flour (about 50 g), transfer to a tray prepared with baking sheet, leaving the edges to hang over the bowl. Sprinkle breadcrumbs, add the cheese filling, then sprinkle the torn bellows cheese in place. Now bring the edges of the dough over the filling, until it is well covered.

Grease the pie with egg and sprinkle with grated mozzarella.

Place in the preheated oven over medium heat for 30 minutes or until browned.


Serving Tip: For extra flavor, you can serve with bellows cheese.


Preparation time: approx. 30 min

Baking time: 30 min

Gates: 8

Good appetite!

If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2020/02/placinta-cu-branzeturi.html


Pie with three cheeses

1. Melt the 50 g of butter and add the flour, which is left to harden a little, then add the milk. Mix well and simmer until the sauce thickens. Remove from the heat and allow to cool for 10 minutes. Then put the eggs and mix well, then the shredded cheese and grated Parmesan cheese and mix again very well.

2. Grease a baking tray with butter and divide the pie sheets in half. The first set of sheets is unwrapped and placed on top of each other, generously greased with butter.

3. In the middle, place the cheese filling and cover with the second set of sheets, generously greased with melted butter between them.

3. The last layer should be of sheets that are greased with butter, sprinkled with sesame seeds and then cut with a sharp knife. Leave in the oven for 45 minutes, until the top sheets are well browned.


From the culinary archives: old recipes

Old Russian cuisine never knew sausages, cheese, pasta, or cookie with sweets. At his disposal were all gifts of forest, fish, sometimes beef, cereals and a poor selection of fruits and vegetables. He prepared various soups and stews. The basis of the summer lunch was cold soups.

Eat corn

  • turnips & # 8211 3 root vegetables
  • potatoes & # 8211 5 pieces
  • onion & # 8211 3 heads
  • flour & # 8211 50 g
  • 30 g of refined oil
  • parsley, dill & # 8211 2 branches each
  • soy cream & # 8211 at will
  • season with spices to taste.

It will take an hour to prepare the dish. Each serving contains 50 kcal ..

Step-by-step cooking process:

  1. Vegetables: turnips, onions, potatoes are peeled and cut into strips. Put the prepared vegetables in a three-liter saucepan, add water and salt. Boil for half an hour
  2. Cut the onion. Cut the potatoes at random. Put these foods in the soup. Cook for about 20 minutes
  3. Fry wheat flour in butter, pour in sour cream. Add this dressing to the soup and boil
  4. Sprinkle the prepared dish with chopped herbs if you need spices with spices
  5. Note: grape soup is tastier if left on the plate for 10 minutes.

Botvinya

  • fresh sorrel & # 8211 500 g
  • fish & # 8211 500 g
  • natural bread & # 8211 1.5 liters
  • cucumber & # 8211 4 pieces
  • pile of green onions
  • 2 dill roots
  • to taste & # 8211 salt, bay leaves, black pepper
  • to taste mustard or horseradish.

It takes 30 minutes to cook. Each serving contains 52 kcal.

  1. Sorrel wash leaves, put in a container with water, slightly left. Then rubbed deeply through a sieve
  2. Finely chop the onion, combine with mustard (horseradish), sugar, salt. Grind well
  3. Cut the dill and chop the cucumbers into cubes
  4. Mix cucumbers and onions, diced cucumbers, dill. All pour natural lime
  5. Put the fish in a saucepan with salted water, cook until done. In the fish broth add the peeled onion, bay leaf, black pepper peas. To prevent the fish from becoming hard, it must be cooked on low heat
  6. The finished fish is cut into large pieces, served on the table separately
  7. You can add ice cubes to the botvinia
  8. Note: Botvinia was served on a separate table & # 8211 vegetable and vegetable soup, fish, crushed ice. The independent vessel was obtained from these three components.

Old Russian food & # 8211 Kalya

  • 2 cucumbers (salted only)
  • 50 grams of white rice
  • 2 pickled cucumbers
  • 0.6 kg of fish
  • light bulb (large)
  • 20 g of sunflower oil
  • 3 potato tubers
  • 1 column of parsley
  • leeks
  • lemon juice & # 8211 2 tablespoons
  • to taste add spices.

It will take an hour and a half to cook. In one serving & # 8211 45 kcal.

  1. Prepared fish cut into portions, pour water (2 liters) and set on fire
  2. After 10 minutes, add pickles of cucumber fish, cook until the fish is fully cooked
  3. Add chopped potatoes, rice, fried onions, parsley, leeks, finely chopped cucumbers to the pan. Boil until all food is cooked
  4. At the end of cooking, remove the calcium from the stove and add lemon juice
  5. Note: fish calcium is usually made from fatty fish & sturgeon, sturgeon, carp, halibut, beluga and catfish.

All of the above recipes have been created for a long time, and over time they have simply been improved.


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Cheesecake - Recipes

I have no idea why, until the day before yesterday, I had never had a chance to do anything. urda and dill pie. The only logical explanation would be that I'm too big a fan of fresh cheese, especially when it comes to curd and curd (only pancakes with urda which seldom managed to slip through the menu). But, fortunately for me, the other day I got some relatively enough quantities (Mariuca to live!) To be able to get to work. As a result, it has been established: the recipe is remembered and we move on to those in the "must eat at least once a year" category. That this pie is too good & # 8230

1 packet of pie sheets (400 g.),
500 g urda,
500 g curd,
2 links of dill,
5 eggs,
butter melted for greased tray and sheets (approx 50 g, let's say),
salt and pepper.

Grind the cheeses with a fork (possibly put the curd through the large grater, if you find it easier). Add the cleaned, washed and chopped dill, the beaten eggs a little before and rub everything well, also with a fork, until the composition is homogeneous. Salt and pepper to taste.

Grease the pan well with butter and heat the oven to 175ºC.

Once you get here, you have two options. You can put half of the sheets in the tray (greased each, of course), then the composition, level and continue with the rest of the sheets (greased again). Or, as in the version in the picture above, grease 4 sheets, put 1/4 of the composition on top, roll and close the obtained strudel at the ends (you will get, you have already caught, 4 pieces).

Regardless of the solution chosen, grease the pie / strudel well with butter and put the tray in the oven. Bake until nicely browned / browned (about 40 minutes, say, but it's whipped, depending on the oven and your preferred degree of browning).

Remove the tray and cover it with aluminum foil (10 minutes), so that the steam can soften the sheets a little more, so that it is not out of the way (or, if you like it more so).

Cheese and dill pie variants? Well, of course you can use other cheeses (cow's cheese, telemea, bellows cheese& # 8230), preferably all mixed. You might smile at the idea of ​​finely chopped green onions, tossed in the composition, as you might use the filling for a Dobrogean pie (which I don't know if we can call her Dobrogea, but the end result is definitely good and that's all we care about). And, last but not least, if the cheeses seem too "weak", then add 50-100 g by composition butter soft or some sour cream.

The wine? White, dry and cold, there is no point in philosophizing too much, because they are cheeses, and they are wine-friendly by definition. And the fact that I would like a glass of Fetească Albă with a slice of cheese and dill pie is just a suggestion, addressed rather to the people of Podgorica & # 8230


Spinach pie with cheese

As I had just received some fresh spinach, one of my favorite seasonal greens, at the beginning of May, I said I would try to make a pie. So I looked for recipes and reproduced Laura Laurențiu's with a few small modifications, in the sense that I didn't give so much time (and in stages) to spreading and leavening the dough and I changed the composition a bit. This is to get out faster :)). Anyway, it turned out good, a little fluffier than it should have been (usually this kind of pie should have thinner sheets), but overall, I was very happy with it.
Here's what I used:
ingredients
It took
450 g of flour
100 ml of mineral water
150 g yogurt
a pinch of salt to the dough (when filling, I didn't add salt because the cheese was salty enough, but you can put it)
a teaspoon of sugar
10 g of fresh yeast
an egg white
Filling
200 g of cheese
200 g of cheese
200 g spinach
2 large green onions
2 garlic cloves
a tablespoon of olive oil
2 eggs
a little oregano

Method of preparation
For the dough, I mixed the yeast well with a teaspoon of sugar until it emulsified. I set it aside for 10 minutes to activate. Separately, I beat an egg white with yogurt. I poured this mixture over the activated yeast. I mixed the flour with a teaspoon of salt and the liquid mixture above, gradually pouring mineral water. I kneaded until I got an elastic, non-sticky dough. If you see that it does not turn out well, add more flour or water, as appropriate. I found out from Laura, I didn't know either that, depending on the quality of the flour, the weights can differ slightly so that the dough comes out properly. I divided it into four equal balls which I wrapped and left at room temperature while I made the filling.
For the filling, I mixed the cheese with the cheese and two beaten eggs and pepper. I didn't add salt because the cheese was salty enough, as I said.
Separately, I boiled the spinach in salted water, took it out in cold water to stop the cooking process and it does not lose its color, then I drained the water in a sieve.
I hardened in a tablespoon of olive oil two chopped garlic cloves, with sliced ​​green onions. I added the chopped spinach here. After it cooled, I poured it over the mixture of cheese, cheese and egg.
I went back to the dough and made 4 sheets of the 4 donuts one by one, which, in the meantime, consistently increased their volume. I put each filling in the eyes (about 3/4) and rolled them into rolls, as you can see in the pictures. The first has the shape of a snail - the one from the miloc, and the others, I put round them one after the other. I placed them one by one in the tray greased with oil and lined with baking paper.
I greased the pie with the yolk beaten with a tablespoon of water, sprinkled a little oregano and baked for about 30 minutes at 180 degrees. Check it from time to time to see what it looks like because it may brown well on the surface, but not be baked on the inside. (I know from other experiences.) If you notice this, cover it with wet baking paper. And my pie is ready, made on May 1st!


3 apple pie recipes different than you knew it

Apple pie is part of the delicacies of autumn. But what if this time you didn't prepare a classic pie but you were inspired by other ingredients. Try our apple pie recipes in a new approach.

Apples are plentiful during this period: red or yellow, sweeter or sourer, you can buy them cheap in season. We are sure that everyone has tasted a homemade apple pie so far, with crispy pie sheets and a mixture of grated apples with sugar and cinnamon.

We suggest you approach the apple pie from other perspectives, adding tasty apples and other ingredients: cranberries, nuts, caramel and even cheese. The result will surprise you with its flavor.

We offer you 3 recipes to surprise your loved ones.

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