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Put the flour in a bowl and make room in the middle to put the yeast and warm water over it (enough to cover the water), leave it to rise a little, then knead with warm water, salt and a little oil. must be suitable. leave to rise for 30 minutes.
Cut the cabanos in half lengthwise, then take a little of the dough and spread a thin sheet, put a piece of cabanos then roll and so on until the dough and cabanos are finished. Put oil in the pan and let it heat well, then put 4-5 pieces (depending on how much it will enter) after frying on one side returns.
It can be served both hot or cold. I hope you like it
3 tablespoons oil, two chopped shallots, 150 g beef, two tablespoons soy sauce, two tablespoons fish sauce, a tablespoon of po & shyrumb flour mixed with 3 tablespoons water, a tablespoon of sugar, a tablespoon of garlic & shycinat garlic, 500 g rice noodles or 300 g ba & shytoons of dry rice & icircnmovate for five minutes & icircn boiled and cooled water1 / 2 smooth & shygura of black soy sauce, 1/2 tablespoon salt, 1/2 tablespoon fresh black pepper, 4- 5 hard and peeled boiled quail eggs (optional), lettuce leaves, chopped green hot peppers & icircn lemon juice, for garnish
Delicious and airy croissants with vanilla - 15 minutes in the oven and are ready
Add the yeast, sand and a little flour to the warm milk, put in a warm place.
When the yeast activates, add a beaten egg.
Mix all the dry ingredients: flour, milk powder, salt and combine with the yeast mixture, gradually adding to the flour mixture, knead the dough.
Add cooled melted butter and knead again.
The dough is sticky, but do not add flour.
Cover the dough with a towel and put it in a warm place for 1-2 hours.
Dissolve the starch in warm milk, add the yolks, sugar, vanilla and cook over medium heat, stirring constantly, until the cream thickens.
Cool, add butter and beat.
Knead the dough that has risen, sprinkle the work surface with flour and divide the dough into 15 pieces.
Close the cream on the dough in a corner and seal the edges well, cut the remaining dough into strips, wrap the bun.
Put the croissants on a tray covered with baking paper and leave it covered for 20 minutes.
Grease the croissants with yolk.
Bake in a preheated oven at 180 C for 15 minutes or until golden brown.
Cover the finished croissants with a towel and let them rest for 10-15 minutes, then cover with powdered sugar.
Very simple and appetizing for those who love fat-free meat, that is for all women :). I also put a little bacon so that it is accessible to the opposite sex.
Ingredients for 4 servings:
- 1 pork tenderloin (600g)
- 1 chicken breast (600g)
- 100g of bacon
- 3-4 cloves of garlic
- 150g white wine
- 2-3 tablespoons olive oil
- a few rosemary needles
- salt pepper
Cut the muscle lengthwise and then each piece in half. We cut the chicken breast into strips about 1cm thick. We take a piece of muscle and wrap the chicken breast, then we catch it with a toothpick. You can put more toothpicks if it doesn't stay.
We put the pieces of bacon under the chicken. In a bowl of Jena put a little oil and place the pieces of meat. Season with salt and pepper, sprinkle rosemary on top, and put the unclean garlic cloves among them.
Pour the wine and 100 ml of water, cover with foil and bake for 30 minutes on the right heat.
Then take the foil and bake for another 15 minutes.
Let cool slightly and cut with a sharp knife. Don't forget to remove the toothpicks.
Serve with sauce and vegetable garnish.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Ready in less than 20 minutes - 2 delicious recipes for blackberry
To prepare the first recipe, you will need the following ingredients:
half a cup of cocoa
Combine all the dry ingredients, then the eggs, milk and butter. Mix very well, and put the obtained composition in the oven over medium heat for 20-25 minutes. After it has cooled a little, pour the melted dark chocolate over the bain-marie over the cake. We keep it in the fridge for a few minutes before serving.
The second blackberry recipe
For this recipe, you need:
To prepare the worktop:
a cup and a half of sugar
a cup and a half of water
3 tablespoons cocoa tip
1 ampoule / bottle of rum essence
For the preparation of chocolate icing:
Mix all ingredients well. Grease a pan with oil and then line with flour. Pour the composition into the pan and bake the blackberry in the oven (preheated) over a good heat for 25 minutes. Do not open the oven for the first 15 minutes because the countertop does not grow.
Try a toothpick if the cake is baked. The toothpick is inserted into the countertop and, if it comes out clean, it means that the blackberry is done. Remove from the oven and leave to cool. Put all the ingredients in a saucepan and cook for a few minutes until the composition thickens.
It must have the consistency of a cream. The icing is then poured warm and spread with a spoon over the top taken out of the oven and cooled.
Pie with leurda or nettles
Pie with leurda and nettles, with leavened dough, very fluffy or with fine sheets & ndash o recipe wonderful, spring. It can be done fasting or sweet (with eggs and cheese) and is absolutely wonderful in any variant. This pie can be made the same with spinach, stevia, beet leaves or loboda.
Recipe it is extremely simple and does not require much engineering. I kneaded a simple bread dough today, I baked some cakes in the pan & ndash see the recipe and I made a bread, but also a sheet of leurda and nettle pie.
What we need for the recipe for leurda and nettle pie:
- For the dough:
- -250 g flour
- -2 g dry yeast or 8 g fresh yeast
- -100 ml of warm water
- -1 salt powder
- -1-2 tablespoons kneading oil
- Post filling:
- -600 g nettles or leurda.
- -1 onion
- -2 tablespoons oil
- Sweet filling:
- -500 g leurda, nettle or spinach.
- -1-2 eggs
- -200 g fresh cheese or telemea, cheese ..
Sheets: 1 kg of flour, 200 ml of warm milk, 1/2 cube of yeast, salt.
Filling: 750 g cottage cheese, 1 baking powder, 1/2 kg. sugar, oil, 1 packet vanilla sugar, lemon peel, 500 ml yogurt, 6 eggs
500 gr. salted cow (or sheep) cheese, 500 gr. sour cream, 500 gr. pie sheets, 4 eggs, oil tray and sheets.
The cheese pie evokes memories of my father. My father was a very good cook, but he didn't have any cakes! It is known that the best chefs are men. He cooked for pleasure and when he had time. That was his and ours, my and my older sister's luck. Why? Let me tell you.
My sister and I were about 9 and 10 years old, respectively. Our mother had to be hospitalized due to a rather serious condition. That meant he had to stay in the hospital for a long time.
You will realize that we have remained in the care of our father. He was a very caring father. We went to school alone, we came alone. It wasn't a problem with the food or the cleanliness either. Whoever knew him knows what I'm talking about! It was very typical of a man. He inoculated us with the idea of cleaning the moon. And not just us! Anyone who has stayed with us has definitely learned!
At that time, school was held from Monday to Saturday. It is known that on Saturday night, only then, an artistic film was shown on the national television.
Our father, in order not to miss his mother, thought of making us a surprise: to make us a dessert, a pie with sweet cheese. I don't know how he made it, what he put in it, how he made the pie dough or how long he kept it in the oven. Honestly, I think something was wrong! He called us in the kitchen after the art film was over, that only food was served there, not like now on TV or in front of the computer and he proudly presented us his cheese pie. Pam Pam ! AAAA and let's not forget to specify that the kitchen was very clean! We were very happy to eat something sweet, but the pie was not like the pie our mother used to make for us. The dough was not raised, it looks like a cookie dough, a bit hard. But when I tasted it it was good, it was edible!
Every time I make cheese pie I remember that moment in our childhood and
for the taste of that pie, which even if it was a little hard was tasty!
For a long time I didn't know how to make a pie dough, until I got married and I wanted to impress my husband and mother-in-law, who was a professional cook. You realize how lucky I was to know how to cook! Today I share with you the Cheese Pie Recipe adapted for those who have diabetes and I will put next to it for those who are allowed sugar. You will surely like it!
Cheese Pie Recipe
The modern shepherd's pie
This recipe started from a beautiful piece of matured beef that I wanted to prepare in a more creative way than fried. And the combination with cauliflower puree seems very suitable for me, as it is much more delicate and light, so the preparation is not heavy, but goes great for dinner. I really like the dishes I finish in the oven, so that the flavors combine nicely.
- matured beef (300-400g)
- oil and butter for browning
- 1 red bell pepper
- 1 yellow bell pepper
- green onions a bunch
- a cauliflower
- 100 g butter
- 1 or
- 150 g of grated mozzarella
- 100 g of chickpeas
- 100 g of lentils
- salt pepper
- 150 ml of dry red wine
Method of preparation
In a cast iron skillet, lightly brown the meat in a teaspoon of olive oil and a cube of butter.
I then added green onions, yellow peppers and red peppers. I left it on the fire for 5-10 minutes.
Cover with a lid and cook for another 10 minutes, then add the lentils and chickpeas (pre-cooked).
While the meat was on the fire, I boiled the broken cauliflower in pieces and made a puree with butter in which I added an egg after it cooled down a bit. And to have an even richer taste, I added puree and grated mozzarella.
I placed the puree nicely over the composition in the pan and put it in the oven for 15-20 minutes at 180 degrees. The result is a rich and tasty dish.
Twisted Pie - Recipes
champion the cook
Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania
Twisted cheese pie, made of urda dough
Message from lucia_bp & raquo 31/01/2014 09:43
By name, this pie seems to be a classic. & quot; Cheesecake & quotâ € Śbut don't be fooled by the titleâ & # x20AC; & # x2122;
And also in this recipe, passed to the "favorite", it is urda "which gives the dough a fine and slightly moist texture.
Yes, you got it right This dough is the second star of the recipe. He is great and if you try him you will fall in love with him. It behaves excellently, is malleable and very, very fluffy when baked
-220 g sheep's cheese, fresh / telemea (not too salty if you use telemea do not add salt)
-Â˝ teaspoon of salt
-1 tablespoon full of green parsley, finely chopped or to taste
-25 g yeast, fresh / 7 g dry yeast
-1 tablespoon full of sugar (about 23-25 g)
-about 250 ml milk, warm
-550- 650 g flour
-1 teaspoon salt
-100 g bacon **
-3-4 tablespoons yogurt at room temperature
-50 g butter, 80% fat, melted and cooled
-3 tablespoons oil
-good, soft (for greased tray)
-oiled, melted and cooled (for spreading the dough sheet)
-2 lightly beaten egg yolks with 1 tablespoon yogurt, greased
- sesame seeds (slightly fried in a dry pan) / other seeds (according to preference), optional
** If you don't have urda you can replace it with ricotta / cottage cheese, but in this case be careful with milk, pour a little because maybe you don't need everything.
In a bowl, knead the case with the salt and the parsley or the telemeau with the parsley. Set it aside.
Grease the yeast with 1 teaspoon of sugar, dilute with 2 tablespoons of warm milk and sprinkle over a tablespoon of flour. Leave to rise in a warm place.
Dissolve the rest of the sugar in the warm milk.
Put over 550 g sifted flour in a bowl, salt, urda (crushed), yogurt, egg, sourdough and add a little of the sweetened and warm milk, stirring first with a spoon until you get a dough that binds, then knead a little by hand until you get a smooth, elastic dough that does not stick to the bowl and hand.
* Adjust the consistency of the dough by adding flour or milk.
Then start breaking the dough in your hands to activate the gluten and thus the dough will grow nicely and become fluffy.
Add the melted and warm butter in 2 steps, kneading each time until it is completely incorporated, then continue with the oil, spoon by spoon.
* Everything should not last more than 6-7 minutes.
Put the dough in a larger bowl, wrap and leave to rise in a warm place, until it almost triples in volume (1 - 2 hours)
Remove from the work surface and divide the dough into two equal parts.
Spread them by hand, in a round sheet the size of a tray, previously greased with a little soft butter, including the side walls. Wallpaper the bottom of the tray with baking paper.
* Recommended is the round cake tray with detachable walls, diameter 28-30 cm.
* You can spread the dough directly on the baking sheet.
Place a sheet of dough in the pan and brush it with melted and cooled butter.
Distribute the filling evenly, cover with the other sheet and lightly press the entire surface.
Make 8 cuts on the dough disk, distributed at equal distances (maximum width 2 fingers on the circumference), sectioning both sheets of dough to the bottom, leaving in the center an uncut circle. You get 8 equal strips, joined in the middle.
Twist 3 times in the same direction, each strip.
Leave to rise, in a warm place, for 15-20 minutes or until it doubles in volume.
Grease gently with lightly beaten egg yolks and sprinkle with seeds on top (optional).
Put in the preheated oven for about 30 minutes, at 180 degrees or until the pie is baked, pass the test with the toothpick and it is nicely browned.
Leave to cool on a grill.