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Cheese spirals

Cheese spirals

For starters we make a flour dough [about half] the warm milk in which the yeast has dissolved and a little salt that we leave to rise in a warm place. After it has doubled in volume, we add eggs, sugar and flavors, but also the rest of the flour in the rain, not all at once, gradually.

Knead well and then divide the dough into 4 pieces that we spread with the rolling pin. Grate the cheese and mix it with the ingredients for the filling.

Spread the filling on the obtained sheets, roll them, cut them into pieces of about 2-3 cm and place them in the tray with the spiral upwards, leave them to rise again for about 20-30 minutes and then bake them in the very hot oven.

When they are warm, we serve them with powdered sugar on top [that's how I serve them hot]


Salted with cheese

The best salted with cheese, I tell you from the beginning. :) I didn't think to write this, but although the recipe I have on the blog is very good and I've been doing it since I know myself, they are much more crunchy. After a few days they are just as good!

Cheese salads are a savory appetizer that everyone likes, both children and adults. They are easy to prepare but somewhat meticulous. Although the sheet of dough is stretched, then greased with beaten egg and sprinkled with salt, sesame or seeds, it takes some time to put them in the pan and bake them. But they are so good, both hot and cold, that you always have to make a double portion, I do this one way, I still take them out in a bowl and eat from them, and since I have children I have help with eating, so the first one I don't even take the tray into account :)

I have the recipe below from a group with Turkish recipes, it belongs to Mrs. Denis Miras, on which occasion I thank her, it is very similar to the one I have on the blog but it puts a lot more cheese and more fat. oil. Add both butter and oil, so that the dough is slightly greasy, but it works very well.

Unfortunately, I don't remember how many trays with the salts came out, but I go out somewhere with 6-7 stove trays from the written quantities.

In addition to the original recipe, I used wholemeal flour but only a third. You can only make them with 650 type flour if you want. I said to try a healthier version of them. Anyway they come out very good, crispy with cheese taste, crazy!


Easter with sweet cheese and raisins

Ingredients

For the dough

  • two eggs
  • 120 g sugar
  • a packet of vanilla sugar
  • grated peel of a lemon
  • 100 g butter
  • 100 g raisins
  • 3-4 tablespoons rum
  • 50 g finely chopped walnuts or almonds

For the filling

  • 500 g fresh cottage cheese
  • 4 eggs
  • 150 g sugar
  • a sachet of vanilla sugar
  • a tablespoon of grated lemon peel
  • 100 g butter
  • a spoonful of semolina
  • a tablespoon of flour
  • 1/2 teaspoon baking powder
  • 100 g raisins
  • 3-4 tablespoons rum
  • two yolks
  • 150 ml of milk
  • a small packet of brewer's yeast
  • 500 g white flour 000

Method of preparation

Use good quality white flour, dried and stored in the heated kitchen for at least 3-4 hours before use. During this time it can be sifted 2-3 times. The brewer's yeast must be fresh within the warranty period indicated on the packaging. Boil the milk and leave to cool until warm, on the grill of the stove. Rub the butter until it softens or melts hot, and the raisins are washed, cleaned and sprinkled with rum.

Dissolve the brewer's yeast, a teaspoon of grated sugar and a yolk in 2-3 tablespoons of lukewarm milk. Rub until smooth, then mix with 1-2 tablespoons of flour until a creamy composition is obtained. Cover and leave in a warm place, leavened for 5-10 minutes. Meanwhile, the sugar is dissolved in the skim milk and flavored with the vanilla sugar, and an egg white is whipped with a pinch of salt.

The raised mayonnaise is mixed with the rest of the sifted flour, the lukewarm milk, two egg yolks, half of the melted butter and the beaten egg white. Knead vigorously until detached from the bowl or mix until a homogeneous dough is obtained. Cover with a kitchen towel and leave to rise in a warm place away from electricity. Leave to rise for about 30 minutes. The dough is well raised when it doubles in volume.

In order to obtain a very good dough, with a fine texture that will break into strips, it is good to knead once more. To the raised dough add the grated peel of a lemon, the soaked raisins and the chopped walnuts. Knead by adding a little butter, until the raisins and nuts are evenly distributed. If the dough is kneaded once, then all the ingredients are added to the first kneaded.

Add the last part of melted butter. Now it is no longer kneaded, but folded, lifting the dough from the edge to the middle, beating the dough with the back of the hand until all the butter is incorporated. Repeat this operation and rotate the bowl in which we knead, so that the dough stretches in all directions. Cover with a towel and leave to rise again in a warm, dry place. The dough will rise faster in just 15-20 minutes.

Meanwhile, separately, in another bowl, beat the eggs with the sugar and vanilla sugar until all the sugar has dissolved. Then add the grated lemon peel and the raisins soaked in rum. Stir gently to prevent letting go and set aside. The sweet cheese is passed and mixed with the semolina, and the flour is mixed with the vanilla baking powder, until all the sugar dissolves. Then add the grated lemon peel and the raisins soaked in rum. Stir gently to prevent letting go and set aside. The sweet cheese is passed and mixed with the semolina, and the flour is mixed with the baking powder.

To the egg cream add the sweet cheese, flour and butter rubbed butter. Mix lightly with a wooden spoon until a homogeneous cream is obtained. The raised dough is divided into two. Then stretch two round sheets the size of the tray. One of the sheets is placed in the tray lined with baking paper, and the other sheet is left on the plate sprinkled with a little flour. Leave to rise again for 10 minutes.

Pour the cream cheese into the pan over the raised dough. Place in an even layer, taking care not to press on the raised dough. Cover with the other sheet and press on the edges to join the two sheets. Grease with egg, sprinkle with almonds and bake in a hot oven at the right heat for 55-65 minutes. Allow to cool, then remove from the pan and dust with sugar.

Do not forget! Traditional dishes should not be missing from the Easter table: honey steak, honey soup, Lamb tripe.


Cake with tender dough and sweet cheese

I don't think there's any point in writing that cakes play an important role in my family's menu. If you don't believe me, take a look at the collection of sweets on my blog, the sweets recipes are almost equal to those with meat. Although I try to find and prepare new recipes, it seems that I often go back to those of childhood, which have a guaranteed success for many years - both for us and for the guests.

The cake with tender dough and sweet cheese is one of the cakes my mother used to make on weekdays when she didn't have much time to cook - of course, because it's made quickly. I have been and am a fan of dairy products, so any cake like this is welcome. I called it cow's cheese ladybug, and in the Hunedoara area it is called zămătişă. Both names are correct according to DEX, so you can use them too. I used to find it very often at the market, and now I remember the old women who sold peanuts, a lump of cheese wrapped in white cloth, placed on a saucer. "Come on, dear grandmother, and like to see what good cheese I have for sale" they urged me with pleasure… there were many products that I don't see on the market now. I find, anyway, everything I need at Selgros.

Quality cottage cheese - that is, fat - is an ingredient that I especially love when it comes to papanas, cheesecakes and cheeses. These and the cake below, which is sweet-sour, with thin, tender sheets that melt in your mouth. My mother-in-law also makes cakes with tender dough, but the sheets are thicker and after a day they get a little stronger (well, she doesn't like sweets so she's really only interested when my kids don't eat them).

This cake can be made with apples, I also made this variant - or with a thin layer of plum magiun mixed with walnut kernels, just as good.

Of course, my mother had almost all the measurements in the cup, spoon or teaspoon, I tried to weigh some ingredients to make sure that when you try the recipe you will succeed.

Cake with tender dough and cottage cheese

  • 300g white flour 000
  • 2 yolks
  • 100g butter with at least 80% fat
  • 50g cream
  • 5g baking powder
  • 1 sachet of vanilla sugar
  • 50g caster sugar
  • 500g cow's cheese with a minimum fat of 26%
  • 2 egg whites
  • 1 tablespoon semolina
  • 120g sugar
  • ½ teaspoon lemon essence

Preheat the oven to 170 degrees C and line a 25 × 30 tray with baking paper.

For the sheets, mix all the ingredients until you get a homogeneous dough. If the dough looks sandy, add a little more cream. We shape the dough into a sphere shape, wrap it in a foil and then put it in the cold.

While the dough is cold, prepare the filling, mix the egg whites well with the sugar, until you get a glossy meringue. Add the whey squeezed cow's cheese, semolina and lemon essence. You can also use ricotta instead of cottage cheese.

Mix gently until smooth.

Take the dough out of the fridge, divide it in two and spread the sheets.

There are two ways to spread cake sheets to make your work easier, both just as good. The first is to stretch the sheet between two plastic sheets and for the second we take a larger baking sheet, which we fold like an envelope the size of a tray. Put the dough inside, close the "envelope" and spread the dough, then open and get a perfect rectangle. I used the first method because it is faster.

We put the first sheet in the tray and lift it a little on the edges, about a finger.

Pour the cheese filling and place the second sheet on it like a duvet, pressing lightly so that the filling does not run on the edges.

Then comes my favorite part since I was little (this is what my eldest son is doing now) biting with a fork. Yes, with a fork, prick the cake well on top so that the vapors released by the filling come out during baking. The cake will bake nicely and will not swell like a small bomb

Let the cake bake for 35 minutes, it will brown a little on top, enough to look just good.

Remove the cake, dust it with sugar and let it cool then cut it into slices and serve.

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The resurrection of the Lord is one of the most anticipated Christian holidays. On the holy day, the whole family gathers around the table full of traditional dishes. All housewives prepare Easter, red eggs and lamb dishes. In this article we will reveal some tasty Easter recipes, this traditional dish that children love.

But what is the legend of this dish? Well, the Passover refers to the bread that the Jews ate during the Passover feast. It was called "mat" in Hebrew. Later, this simple, unleavened and unfilled bread turned into a very tasty traditional dish, consisting of a cake dough, cottage cheese, raisins and various flavors. Here are some Easter recipes.

1. German Easter

German Easter
  • 50 grams of sugar
  • 250 grams of flour
  • 125 grams of cold butter
  • half a teaspoon of baking powder
  • 50 grams of yogurt
  • an egg
  • salt
  • 150 grams of sugar
  • 750 grams of cottage cheese
  • 200 grams of yogurt with 10% fat
  • five eggs (egg white separated from egg yolk)
  • 100 grams of semolina
  • a tablespoon of vanilla essence
  • a tablespoon of lemon essence
  • salt

The dough for Easter is very easy to prepare in the robot's bowl. There we will add flour, butter, sugar, baking powder and salt. Mix everything very well, and then add the egg, yogurt and continue mixing. After the dough has formed, take it out of the bowl and put it in a tray with a diameter of 23 cm.

It is pressed so as to cover the base and the walls of the tray. After we have lined the tray with dough, we put it in the fridge, and in the meantime we take care of the filling. In the bowl of the robot add the egg whites, salt and beat until you get a hard foam. In another bowl of the robot we add the cottage cheese, yogurt, semolina, sugar, egg yolks and the two essences.

We mix everything very well, and after they are homogenized, we gradually incorporate the egg whites. The filling is ready and we pour it over the crust. Bake Easter eggs in a preheated oven at 150 ° C for about an hour and 20 minutes. Serve cold! Good appetite!

2. Polish Easter

Polish Easter
  • 50 grams of sugar
  • 250 grams of flour
  • 125 grams of cold butter
  • half a teaspoon of baking powder
  • 50 grams of yogurt
  • an egg
  • salt
  • 20 grams of cocoa
  • 150 grams of sugar
  • 750 grams of cottage cheese
  • 200 grams of yogurt with 10% fat
  • five eggs (egg white separated from egg yolk)
  • 100 grams of semolina
  • a tablespoon of vanilla essence
  • a tablespoon of lemon essence
  • salt

The best Easter. In the bowl of the robot add flour, butter, sugar, cocoa, baking powder and salt. Mix everything well, then add the egg, yogurt and mix everything. The dough is ready and divided into three equal parts. Two of them are put in plastic wrap and put in the freezer, and we use the third piece to line the edges of the tray. It is put in the fridge, and in the meantime we take care of the filling.

In the bowl of the robot add the egg whites, salt and beat until you get a hard foam. In another bowl of the robot we add the cottage cheese, yogurt, semolina, sugar, egg yolks and the two essences. We mix everything very well, and after they are homogenized, we gradually incorporate the egg whites. The filling is ready!

Take a piece of dough out of the freezer and grate it, and then line the base of the tray. Pour the filling over the grated dough, and scrape the last piece of dough on top. . Bake Easter eggs in a preheated oven at 150 ° C, also for about an hour and 20 minutes. Serve cold! Good appetite!

3. Easter without dough

Easter without dough
  • four eggs
  • 80 grams of powder sweetener
  • 125 grams of yogurt
  • 50 grams of corn starch
  • 25 grams of gluten
  • grated peel of a lemon
  • half an envelope of baking powder
  • vanilla essence
  • lemon essence

First of all, separate the yolks from the egg whites. In a bowl, mix the egg whites with a little salt until a foam is obtained. In another bowl, mix the yolks together with the sweetener. Top with very well drained skimmed cow's cheese and yogurt.

Mix starch, gluten and baking powder. The composition obtained is added to the bowl in which we have the yolks and we mix everything lightly. In the dough obtained, add the mixed egg whites and mix everything. Then add the grated lemon peel and the two essences. Finally, we will get an airy and fragrant dough. We will use a tray with a diameter of 23 cm that we will cover with baking paper.

Add the dough and level well. Place the Easter eggs in the preheated oven at 180 ° C for about 45 minutes. Easter is served cold! Good appetite!


Method of preparation salted with cheese

In a bowl put melted and cooled butter, sour cream, salt, eggs and grated telemeau. Mix well to mix and add flour. Mix with a spatula or spoon and then knead by hand a dough that must be suitable for consistency, to be neither too soft nor too hard.

We wrap the dough in food sheets and let it cool for two hours.

Then divide the dough in half and spread a sheet of 2-3 mm from each piece, depending on how thick you want them, taking into account that they will grow when baked.

If you like crispy, spread the thin sheet and if you want them soft, leave the 2-3 mm sheet. Cut shapes or cut them with a serrated tape and place them in a tray covered with baking paper.

Beat the egg well, grease the saltines and sprinkle the seeds you like.

Bake for 25-30 minutes at 180 ° C until nicely browned on top. Enjoy!

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