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First we prepare the cheese mixture: crush the Feta cheese with a fork, add the Ceva Fin fluffy cream cheese from Delaco. Whoever wants can also put cumin in the filling, I left it simple, just with the taste of cheese.
Dough preparation: Mix the dough with the sugar and a little warm water, add a tablespoon of flour and leave to rise for about 10 minutes.
Then add the butter and the rest of the ingredients, we get an elastic, non-sticky dough. Let the covered dough rest for about 10 minutes, during which time it will double in volume if you keep it covered with a towel to be protected from currents.
We flour the work table, we divide the dough into 4 portions approx. equals.
Spread a ball of dough, divide it with the spur into 8, place at the base of the dough a teaspoon of cream cheese prepared in the meantime. We roll the croissants and place them in the tray, on baking paper. We do the same with the other 3 remaining dough balls.
Grease with beaten egg, sprinkle with cumin and put in the oven at medium temperature until nicely browned.
Homemade croissants with butter and cheese
A very interesting recipe is this, by homemade croissants with butter and cheese, a true horn of plenty. They are fantastically soft and tasty and can be made sweet or salty, according to your preference. Recipe video.
I saw the model of these horns on the page of Meryem Sunar, a lady who is actually the queen of pies and I was still salivating at her posts. I used the croissant method, but I changed the dough recipe.
I better tell you what I did & # 128578
On the blog you can find other recipes for croissants and pastries, I leave below just a few examples:
Strudel with cheese and raisins
Strudel with cottage cheese and raisins, prepared with semolina, flour, milk and eggs
Strudel with cottage cheese
Homemade strudel recipe with cottage cheese filling, lemon peel and vanilla
Pâtés with Bulgarian vegetables
Bulgarian recipe for pies stuffed with various vegetables: potatoes, tomatoes, onions, celery, carrots and mushrooms
Pâtés stuffed with vegetables
Pies stuffed with vegetables (carrots, zucchini, tomatoes and parsley) and cow's cheese, flavored with greens
How do we prepare the recipe for croissants with osanza?
For the preparation method you can read the recipe written below or find below the video recipe, where you can see closely how I prepare everything.
Add osanza and butter in a bowl and mix lightly. On top we put the yolks, vanilla and grated orange and lemon peel.
Mix all this very well, until we reach a homogeneous consistency.
Add a pinch of salt, add some of the flour and start kneading the dough.
At first we knead it in the bowl, then we can take it out on the worktop. I used 240 grams of flour in the dough, it depends a lot on the types of fat you use and how wet or dry the flour is.
The dough we get for these osanza croissants is a pretty hard dough. After we have kneaded it, we put it in the fridge and let it rest, it is ideal to stay overnight. Don't forget to wrap it in foil, this will make it better.
The next day we portion the dough. Divide it into 6 equal balls, stretch each of them, cut a round shape with a plate, then cut triangles.
We put the filling we want on each triangle and then we form the croissants. You can see in the video recipe better how to prepare everything.
Put the croissants in the oven tray lined with baking paper, bake them at a temperature of 200 degrees Celsius, bake extremely fast.
After removing them from the oven, roll them in powdered sugar and we can start placing them on the plate to serve.
I filled them with shit now. I used about 500 g of shit. I lost about 1 kg of croissants. Okay, you realize you can't weigh exactly, there are still thieves around. Osanza croissants can be filled with ground walnuts, poppy seeds, jam or nutella & # 128578
Below you can see the video recipe for osanza donuts
If we are still in the chapter of traditional recipes, I recommend you to try the cake recipe with 10 yolks, it is a recipe that I learned from my mother. It's the best cake I've ever met!
Last but not least, I warmly invite you to try the recipe for croissants with osanza and I am waiting for you to come back, to tell me how it turned out.
Young croissants with lard
Do you know what recipe was missing from the blog? Exactly the one of tender cornlets with lard!
Recipe of tender cornulete it's not just from my mother's notebook, they are made by my mother and I'm glad we manage to post them here as well.
Young cornlets it is a basic recipe that every housewife must have and everyone knows that the tenderest are the ones made with lard. Young cornlets they can be filled with shit, magic or jam. They can be small or large, as you like.
Try the recipe yourself tender cornulete.
What you need to eat to assimilate daily 1
Rating: 4.5 & # 8211 31 reviews & # 8211 1 hour 50 min. Cheese merdenele, recipe. Biokraft & rsaquo photos & rsaquo mananci-inte. AdyGio Kitchen What Romanians eat, ep 7: how healthy a pretzel is and.
These pies are easy and very easy to make. On the other hand, a packaged pretzel reaches 480 calories, which is why. Packaged pretzels are crunchy, high-calorie products. Donuts and other pastries are full of sugar, calories and fat. In apple or cheese strudels, the composition appears to be healthier, but in. Eggs stuffed in 6 simple recipes & # 8211, with cheese, liver pate, fish paste. To make the egg filling I mixed the liver pate with a little butter and.
Diet: some healthy and low-calorie snacks (I) & # 8211 A1. A slice of Telemea cheese and a pear have only 100 calories. A slice of rye bread with vegetable pate contains 100 calories. Go to the full video recipe! At lunch you will be able to eat a baked potato with beans & # 8211 300 calories and cottage cheese with chives & # 8211 80 calories.
You can add a snack with muesli.
- -1 or
- -a pinch of salt
- -1 tablespoon old
- -1 pack of dry yeast
- -150 ml oil
- -200 ml milk
- -400g flour
- For the filling
- -150 g cheese or cheese
- For anointed
- -1 yolk
- -1 tablespoon milk
Preparation for the recipe of fluffy breads filled with cheese
Put the yeast in a bowl together with the sugar and warm milk and mix well.
Cover the bowl with a lid and leave to rise for about 10 minutes. After this time we can add salt, egg, oil and flour gradually mixing with a spatula until the consistency of the dough allows us. When the dough starts to get harder we start kneading by adding the rest of the flour. We will get a slightly oily dough that does not stick to the hands.
We will give the dough the shape of a ball and we will put it in the covered bowl, we let it grow until it doubles in volume.
Fluffy breads stuffed with cheese
After the dough has risen, divide it into 12 equal parts, from which we will form 12 balls that we cover with a napkin. We take a ball, we spread it lightly with our hand, giving it an oval shape and in the center we will put cheese or cheese. Gently join the two horizontal edges and glue them very well, so the filling will not come out.
Put the bread with the side glued down in a tray lined with baking paper. We will do the same with the other dough balls.
When we have finished modeling all the breads, we will increase each one, cover them with a napkin and let them rise for another 30 minutes.
During this time we prepare the oven by preheating it to 190 degrees Celsius.
After 30 minutes, grease the breads with the yolk and milk mixture and put the tray in the oven for about 20 minutes, they should be brown.
They are delicious both hot and cold!
Have fun and good appetite!
The recipe and photos belong to Oana Branescu and participate with this recipe in the Great Winter Contest 2019: cook and win
What can I tell you, it turned out insanely good, just like a kind of pie that was once found in Piatra, at "Spicul", and which was served with yogurt.
I don't know if borek or burek is correct, but because in Turkish it is called borek, I also said I found the variants Byrek (Albania) boereg (Armenia) burek (former Yugoslavia) Бюрек, byurek (Bulgaria) Μπουρέκι, bouréki or & # 160 Μπουρεκάκι bourekáki (Greece) bourekas / burekas (Israel) cheburek (Russia) brik (Tunisia) si börek (Turkey).
I also put some pictures, but they are not successful because I took them at night.
I finished it late, but I ate it with a lot of appetite (hot is better).
Merry Christmas! Good health and good luck! Fun!
Good health, happiness in the soul, peace in the house and many accomplishments in the coming year, with loved ones.
- 1 & frac12 pounds ground beef (preferably chuck)
- 4 cubes (1 oz) American cheese
- 4 digits
- Crispy bacon
- Red onion
- 30 min or less
- The independence Day
- Labor Day
- memorial day
Divide the ground beef into 4 free balls.
Press 1 cube of American cheese in the center of each and catch the meat around it flattened into a paste. Make a shallow notch in the center of each pasta with your thumb, being careful not to expose the cheese. Season with salt and pepper.
Heat the grill to medium-high. Grill the meatballs over high heat for 10-12 minutes, turning once.
Lightly fry 4 buns. Serve burgers on buns with crispy bacon, lettuce and red onions.
Face 4. Per burger (except parts): 530 calories, 22g carbohydrates, 39g protein, 3 1g fat, 130 mg cholesterol, 870 mg sodium, 1g fiber
Try these 4 options:
Use Swiss cheese served on rye bread covered with dill chips.
Use feta cheese served in split pita pockets covered with spinach.
Use mozzarella served on Italian bread topped with warm tomato sauce.
Use blue cheese served on baguette slices covered with caramelized onions.
Ingredients Prunes stuffed with bellows cheese, raw-dried mussels
- 40 pcs. dried plums
- 160 grams of bellows cheese not very spicy
- 2 tablespoons cold pressed pumpkin oil
- 60 grams of nuts
- 160 grams of raw-dried Vascar muscle
- optional: 1-2 tablespoons chopped walnuts with a knife, micropant or greens for decoration
Prunes stuffed with bellows cheese, raw-dried muesli, video recipe
Prunes stuffed with bellows cheese, raw-dried muesli, text recipe (printable)
1. In a dry pan, lightly fry the walnuts until they begin to turn slightly golden and intensify their smell, then let them cool and chop them large with a knife.
2. Unwrap each plum with a knife, checking that there are no seeds left inside, then try to widen the interior as much as possible, making room for the filling.
3. Mix the chopped walnuts with the bellows cheese, then fill all the plums with this mixture, stuffing it well, so that it enters as much as possible.
4. Wrap the dried and stuffed plums with bellows cheese mixed with walnuts into slices of dried raw muscle and place them on a plate to serve.
5. Sprinkle on top, just before serving, with cold-pressed pumpkin oil, sprinkle with chopped walnuts and greens to taste.