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Sweet cheese paste with vegetables

Sweet cheese paste with vegetables


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Optionally you can add other fresh vegetables. It can be made with cow's cheese, telemea, etc. To have a creamier consistency add 1-2 tablespoons of sour cream

Wash the vegetables and cut them into small cubes. Mix in a bowl, cheese, vegetables, finely chopped parsley, salt and pepper to taste. If you like you can add dill instead of parsley.

With this paste you can fill tomatoes, peppers or you can serve it on bread.

Good appetite !



Easter with sweet cheese

1. In a bowl put the flour, make a hole in the middle and add the eggs, mayonnaise prepared from yeast, milk and a little sugar and knead adding all the ingredients. A cake batter is obtained and allowed to rise next to a heat source.

2. Separately, in another bowl, put: cottage cheese, cream, caster sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. All this is mixed with the mixer and at the end the raisins are added.

3. The dough sheet, after it has risen, is placed in the tray greased with butter. Form a finger-twisted roll on the board by hand and cut it in half. The two pieces stretch with the twister. The first sheet is placed in the tray greased with butter, the cheese composition is poured and then it is covered with the other sheet, pressing lightly so that the cheese does not come out.

4. Place in the oven at the right temperature, the same from start to finish. After baking, leave to cool to room temperature for a few hours, powder with sugar and serve garnished with mint leaves.

1 / 5 - 1 Review (s)

Tuna pasta with red onions and cucumbers

Tuna pasta with red onions and cucumbers is one of my favorite appetizers.

Usually, I prepare some sandwiches that I fill with this pasta, but this time I didn't get it, it was eaten with toast.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 600 gr tuna fillets in olive oil (4 cans)
  • 1 box of cream cheese with cream (something fine from Delaco)
  • 1 red onion, larger
  • 1 dill connection
  • 7-8 pickled cucumbers
  • pepper
  • paprika
  • juice of 1/2 lemon

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients for the tuna paste with red onions and cucumbers

I prefer the tone in oil, the one in water seems to me to have a smell that I don't like.
Unwrap the cans and turn the tuna fillet in a sieve to drain.
Press it well with the back of a spoon, then mix it with cream cheese.
Chop the small dill.
Chop the onion scales as small as we can.
Chop the cucumbers into small cubes and squeeze the juice.
Mix everything and match the taste with pepper, paprika and lemon juice.

It is very good, a little sour!

Remember that you can also follow my recipes on the page Facebook , but I'm waiting for you with culinary surprises and on Instagram.


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Ingredient:

Coca:
500g flour
150g margarine
150 g powdered sugar
1 or
1 baking powder
3 tablespoons sour cream
Oil for the tray

Filling:
750g sweet cow cheese
12 tablespoons caster sugar
Grated peel of a lemon
4 vials of Dr. Qetker rum
4 sachets of vanilla sugar
2 tablespoons sour cream
3 eggs

Method of preparation:
Put flour, margarine, powdered sugar, 1 egg, baking powder, and 3 tablespoons of sour cream in a bowl and knead a crust, which is divided into two equal parts.

Meanwhile, in another container we put the sweet cow's cheese paste which we add the caster sugar, grated peel of a lemon, rum essence, vanilla sugar sachets, sour cream and eggs. Mix all ingredients until smooth.

From the obtained crust we spread two sheets the size of the tray in which you bake the cake. Take a sheet and spread it in the tray that was previously greased with oil and lined with flour. Spread over this first sheet the composition made of cheese and the other ingredients, then roll on the rolling pin and the second sheet - so as not to break - and spread over the cheese filling, then prick the dough from place to place. fork and grease with egg. Place the cake in the oven for about 40 minutes, until it acquires a slightly golden color.

After removing the cake from the oven, leave it to cool and dust with sugar.


The complete recipe, in pictures, can be downloaded here: Sweet Cheesecake (PDF Format)


Ingredients chicken with harissa and baked vegetables

chicken and spice

  • a 1.7 kg Vegetarian Chicken.
  • 2 teaspoons topped with harissa paste
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet, flavored paprika
  • 15 ml. olive oil
  • 1 teaspoon coarse salt
  • ¼ teaspoon of pepper
  • peel half an organic lemon
  • 1 tablespoon of fresh thyme leaves + 4-5 twigs
  • 2-3 tablespoons lemon juice
  • 5 cloves of garlic

garnish (cooked at the same time as the chicken, in the oven)

  • 1 kg. potatoes (a variety recommended for baking)
  • 500 gr. young carrots
  • 1 onion (80 grams)
  • 1 fennel bulb (300 gr)
  • 15 ml. olive oil
  • salt and pepper to taste

How to prepare chicken with harissa and baked vegetables

1. General rule when we cook meat, it comes from any animal: the first thing we have to do is bring the meat to room temperature. Otherwise, the cooking time indications are no longer valid and the meat is no longer cooked evenly. So, take the chicken out of the fridge at least 1 hour before we start cooking.

All right, in the meantime we're thinking about which tray to choose. It will have to be large enough for the chicken and all the vegetables for the garnish to enter at the same time. Ideally, it should be a tray (heat-resistant dish) with a lid. If we do not have, we will have to cover the chicken, during baking, with aluminum foil. Once we have decided on the tray, we have time to prepare the necessary ingredients for this chicken with harissa, baked at once with a wonderful garnish of vegetables.

Preparation of spicy pasta

2. In a blender jar or chopper, place the harissa paste. This pasta is a North African spice and has, above the spice, a delicious aroma. There is dried harissa, in the form of a mixture of spices, and this paste, which we use for our chicken. Depending on the region from which it comes, the composition of the harissa may differ, there are various variants. The basic ingredient is hot peppers and in addition to these, to a greater or lesser extent, harissa also contains cumin and cumin, paprika, tomato paste, garlic, coriander seeds, etc. Finally, I used 2 teaspoons of harissa tip and don't be afraid to do the same. It is not overly hot and has a superb aroma!

In addition to the harissa paste, I added in the blender the finely grated lemon zest and about 2-3 tablespoons of juice. I also put 2 cloves of garlic, 1 tablespoon of fresh thyme leaves and 15 ml (1 tablespoon of olive oil. I also added paprika and ground coriander, coarse salt and pepper. I processed everything with the blender until I got a paste With this pasta, I seasoned the chicken.

Preparing the chicken

3. I took the chicken out of the package and quickly passed the kitchen torch everywhere where I saw discreet traces of feathers. I then wiped it with absorbent kitchen paper towels, all over the skin and inside.

4. I salted and peppered the chicken inside, then greased it with harissa paste. Inside, I put ½ lemon (grated peel and partially squeezed), 3 cloves of garlic and thyme sprigs.

5. Very conveniently, I passed the ends of the legs again through the “buttonhole” cut into the chicken's skin and closed the cavity again. I salted and peppered it on the outside and then greased it with the remaining paste first on the back, then on the chest, thighs and wings. I let the chicken on the mincer to soak in the flavor of the spice while I prepared the vegetables for the garnish.

Preparing vegetables

6. Once the chicken was seasoned, I turned on the oven and set it at 180 ° C, with ventilation or 190 ° C, static.

7. For this chicken with harissa, I chose to make a garnish of cooked vegetables, cooked at the same time as the chicken itself. I used potatoes, onions, fennel and young carrots, but you can also make other vegetable combinations. I cleaned, washed and cut the potatoes into quarters. I peeled the onion and cut it into 8. I also cut the fennel bulb into 8. I put the prepared vegetables in the tray I chose to cook the chicken. I sprinkled them with 1 tablespoon of olive oil and seasoned them with salt and pepper.

8. Carrots, being very fragile, I treated them differently. First, I cleaned them, scraping them gently, and I kept some of the leaves.

9. I put a pot of salted water on the fire and when I boiled, I added the carrots. I reduced the heat and cooked the carrots without boiling, until they were a little tender, without having been completely cooked, then taken out of the water, on a mincer. I added them to the chicken tray with harissa, along with the rest of the vegetables, towards the end of cooking.

Chicken with harissa & # 8211 cooking in the oven

10. I placed the chicken seasoned with harissa (v.p.5) in the pan, in the middle of the prepared vegetables (v.p.7). I wrapped the tray (I don't have a lid on this tray) and put it in the preheated oven at 180 ° C, at a medium height.

11. After an hour, I removed the foil / lid and added the partially cooked carrots to the pan (v.p.9). I set the oven to grill function and raised the temperature to 190 ° C.

12. I continued to cook the chicken in the oven for another 10 minutes, with the breast up. After these first 10 minutes on the grill function, I turned the chicken upside down and cooked it for another 10 minutes in this position. Finally, I turned it upside down again and finished it with another 10 minutes upside down, until it turned splendid. Each time I turned the chicken, I took the opportunity to sprinkle a little vegetables with the aromatic liquid collected in the tray. In total, I baked this chicken with harissa for an hour and thirty minutes. At the end of this time, the chicken looked and smelled divine. Before serving, I waited another 15 minutes, as it should be done with any kind of roast meat.

SERVE

I served this chicken with harissa next to the garnish of ripe vegetables from the pan and it was absolutely divine. The skin turned brown and crunchy and the meat was as juicy, tasty and silky as I have never seen before! In addition to chicken and garnish, I also made a taboulé salad, whose recipe you can find by clicking on the picture below. Dream!

YOU CAN FIND MORE CHICKEN RECIPES IN THE OVEN WITH A CLICK ON THE PICTURE BELOW

I hope you try the recipe, the ingredients are really easy to get and not expensive at all. The only more special ingredient is harissa paste, but it can also be found in any Arab store or even in better-stocked supermarkets, in the district with ethnic products. I am waiting for you with impressions, to be useful to you!


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(5 points / total votes: 16)

lira 7 years ago - 18 March 2010 11:17

Re: Hungarian cream cheese

It looks very appetizing and simple to make. I had a somewhat similar recipe: cheese with butter + cumin, but this part is much creamier. It must be tried

Ioana 7 years ago - March 18, 2010 11:20

Re: Hungarian cream cheese

lira and I had prepared butter to put in it, according to the network that gave us ildi as if, but when we tasted it so simple I decided that it no longer needs calories, it's super good. but if you want to shape the cheese in the form of balls or other shapes, do not add cream and possibly a little butter is necessary so that you can easily form them.

Ana-Maria 7 years ago - March 18, 2010 2:15 p.m.

Re: Hungarian cream cheese

Wow.
In Dobrogea it is made from cow's cheese mixed with salt and finely chopped onion. sometimes chopped dill is added. What am I saying?

Miha 7 years ago - 18 March 2010 23:18

Re: Hungarian cream cheese

It looks great and I think it goes great with the vegetables listed by you..Yamm. It must be tried.

Ioana 7 years ago - March 19, 2010 08:03

Re: Hungarian cream cheese

Wow, a simple but effective recipe
is it too much if we ask you to tell us what else you will cook for Easter?

Ioana 7 years ago - March 19, 2010 11:04

Re: Hungarian cream cheese

in general there would be two more cheese pastas, one with homemade cheese, another with cottage cheese, then a lamb stew (I bought the meat yesterday), another 2-3 dishes also with lamb, and for dessert vargabeles and a surprise cake. the list is longer, but it also depends on how I organize myself until then

Simona 7 years ago - March 19, 2010 11:15

Re: Hungarian cream cheese

Excellent, it would be great to give us your new recipe for vargabeles, I'm curious to die, especially since I learned it from my husband (), who knew it only "by ear" from the faculty canteen in Cluj.

Monica Mihaly 7 years ago - 20 March 2010 12:46

Re: Hungarian cream cheese

we don't like lamb, do you think you could find a squash or other kind of meat for Easter?

raluca 7 years ago - 20 March 2010 17:47

Re: Hungarian cream cheese

Can't you give us an Easter recipe, please?

Ioana 7 years ago - March 21, 2010 10:10

Re: Hungarian cream cheese

monika, for example, for example the lamb stew that I will post can also be made successfully with veal. so the recipes will not be restrictive on the lamb, you will be able to replace the meat and I will mention this in the recipes.

raluca, we didn't have Easter on the list because in our country Easter means beautifully woven and sanctified bread. it is not with cheese as it is done in other areas. I hope I can cram it somewhere in the list.

Ardelean Ancutza 7 years ago - 22 March 2010 11:02

Re: Hungarian cream cheese

It looks great next to the vegetables presented by you, but I'm thinking of a version shaped in the form of balls and then given by finely chopped greens or finely chopped ham mixed with black pepper, something like cheese truffles.

Ioana 7 years ago - March 22, 2010 11:09

Re: Hungarian cream cheese

ancutza, it would look great, you can also give some through crushed crackers and make a plate with assorted balls. only then you don't put the cream but maybe you need a little butter, you orient yourself after making the pasta only with cheese if it can be shaped.
and you can stick salty sticks to look like lollipops, like here: [link]

Ardelean Ancutza 7 years ago - March 22, 2010 11:20

Re: Hungarian cream cheese

How good do they look, did you make them? I didn't think about black and white sesame

Ioana 7 years ago - March 22, 2010 11:34

Re: Hungarian cream cheese

no, from good food, I remembered them and I thought the picture would inspire you.

Monica Mihaly 7 years ago - 22 March 2010 23:02

Re: Hungarian cream cheese

this delicious cream cheese
, now I have dinner with some toast and some tea because we are a little cold

liliana 6 years ago - 30 March 2011 15:21

Re: Hungarian cream cheese

Ioana, I would like an Easter recipe that is not too sweet so that we can eat it like bread. Thank you in advance.

Ioana 6 years ago - 30 March 2011 15:44

Re: Hungarian cream cheese

how do you do easter? like a simple loaf of bread? or like a woven coffin? or with cheese? in our country there is a simple bread braided beautifully and which is sanctified at church.

Morariu Ionela 6 years ago - 9 April 2011 20:51

Re: Hungarian cream cheese

I also tried this recipe and I can say that, another simple and tasty recipe at the end. Thanks for the recipe Ioana.

dana 6 years ago - 17 May 2011 13:07

Re: Hungarian cream cheese

very good. I made this cream as I found the recipe. Thanks and congratulations

mirela 6 years ago - 10 September 2011 20:17

Re: Hungarian cream cheese

I made this recipe before I found it here. In addition, I added some finely chopped walnuts. delicious


Langosi with sweet cheese recipe for pies filled with cheese

Langosi with sweet cheese it is a recipe that we prepare when the whole family gathers at home.
If you want salty options you can also see the recipe for langosi or Hungarian langosi.
Dough recipe from languid with sweet cheese it can be used with other fillings, either salty or sweet. If you are fasting, replace the milk with water.
Langosi with sweet cheese is a recipe that the whole family will love and you can serve them with a cup of yogurt or sana.


How to make Easter with shaped cheese? How to make the braided edge and the cross of dough?

I took the leavened dough out of the bowl (lightly floured on the work table) and kneaded it lightly for 30 seconds. I weighed it: approx. 650 g of dough. It is very important to know this because we will have to divide it into 3 (unequal) parts: 250 g for the base, 300 g for the braided border and another 100 g for the cross above.

  • Base part (250 g) I stretched it into a disc with a diameter of approx. 28 cm. My shape is 24 cm in diameter so the base sheet will climb on its walls (about 2 cm).
  • From a piece of 300 g of dough for the border I made 2 long simple (cylindrical) strings with a length of approx. 60-70 cm each that we twisted together.
  • From the last 100 g of dough I shaped the cross for Easter. From 70 g of dough I made a long twisted string of approx. 20 cm and from the remaining 30 g one of about 10 cm (arms of the cross). You can also make a large cross with equal arms (you can see that we made both models).

I wallpapered the bottom of the form with baking paper (in my case 2 shapes 24 cm in diameter, with removable walls). If you use a saucepan then it should be wallpapered on the walls with baking paper. You can also use 26 cm diameter shapes, but the Easter will come out a little flatter.

I then put the dough disk for the base and made sure that its edges go up about 2-3 cm on the walls of the form. Then I placed the woven wreath (border) and arranged it so that it would stick well to the edge of the form and to the dough base.


SWEET VEGETABLE FRUIT SALAD FOR WINTER

Sweet and sour pickle salad is a mix of vegetables perfectly chosen to cover the whole area of ​​vegetables that can be put together in the best pickle salad. It is a pickle salad that does not need preservatives, because thinly sliced ​​vegetables are perfectly preserved in the juice left by them, to which vinegar and sugar are added. In this salad we have cabbage, cauliflower, cucumbers, peppers, carrots, which are joined by well-cooked tomatoes, white onions and 1 hot pepper to complete the taste. For spicy salad lovers, the amount of hot peppers can increase considerably to 3 pieces. We do not use water because vegetables (especially tomatoes) will leave enough liquid that can be used for the preservation process.

I have listed below the quantities of ingredients used by me, but you can adapt them to taste or depending on what you have around the house. In fact, my salad has modified ingredients compared to the recipe I received from my girlfriend. I added bell peppers, but donuts would be just as good.

About 3 liters of salad came out of the quantity below, but the amount can be influenced by how juicy the tomatoes are.

Normally, all pickles should contain horseradish. We don't need this salad. I ate it last year at a friend's and believe me when I tell you it's perfect. The sweet-sour taste of pickled vegetables went very well with the potato food prepared by her mother. If you really want to use horseradish, then put a strip or two over the vegetables before closing the jar.

I still have a pickle salad, the recipe taken from my mother's mother, but it has a preservative. You find it here. I didn't use water in this salad either, the liquid we find in the can being left by the vegetables, to which vinegar is added.

Other successful pickles, in different combinations and textures: vegetable for soups in a jar, pumpkin in tomato juice in a jar, eggplant in tomato sauce in a jar. I invite you to try them all, with the promise that you will not regret their choice.

Pickle salads are gaining more and more fans because they bring together different tastes and textures, but put together they complement each other perfectly.

The salad can be eaten after 4-6 weeks, depending on the temperature at which the jars are kept. It would be preferable to keep them in a dark, cool place.

INGREDIENT:

(approx. 3 l sweet and sour pickle salad)

200 ml of 9 ° white wine vinegar

80 g salt for pickles

1 teaspoon peppercorns

To see how I prepared the salad, I leave the movie below.


How to prepare Easter with sweet cheese and raisins & # 8211 traditional recipe

In the printable format below, I wrote the quantities needed for a small Easter, baked in a shape with a diameter of 18 cm.

The dough, as I told you, is a classic cake cake. Easter has a dough base, and all around a braided string also made of dough, as seen in the photos below.

The filling is made from greasy and very well drained cow's cheese. I first hydrated the raisins in warm water in which I put a rum essence. We left them to hydrate for about an hour, then we drained them very well because we don't want to bring extra liquid in the filling!

My filling was thick, almost solid, so I was able to put the cross in the dough from the beginning, before I put the Easter in the oven, without the risk of going to the bottom. If you use a wetter cheese and the filling is softer, more liquid, you risk sinking the cross into the filling. In this case, put the easter in the oven for 20 minutes, enough time for the filling to set, remove it, quickly mount the cross, grease it with egg and put it back in the oven.

Before putting the easter in the oven, grease it with egg yolk, both over the dough and over the filling.

This is what my Easter looked like when I took it out of the oven, red and golden. And how beautiful it smelled of rum and vanilla and cake! Wonderful!



Comments:

  1. Beltane

    I believe she cheated.

  2. Aracage

    I am better, perhaps, promolchu

  3. Owen

    Completely I share your opinion. I think, what is it excellent idea.



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