New recipes

Cheesecake

Cheesecake


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Dough:

The mayonnaise is made from 50 ml of warm milk, yeast and a tablespoon of flour, it is well beaten, it is covered and left to rise in the heat (30 min). Separately, rub the yolks with the sugar, salt, rum essence, and add the milk. Incorporate mayonnaise, lemon peel, and then flour, make dough. Add the beaten egg whites and incorporate into the dough and knead until it comes off the bowl. Finally add the oil gradually and knead until incorporated. Sprinkle with a little flour and leave to rise until it doubles in volume.

FILLING:

Mix all the ingredients together.

When the dough is leavened, divide it in two. Sprinkle the table with flour and spread the sheet with the rolling pin, fill it with half of the cheese composition, roll it and put it in the tray.

Leave to rise once more until it doubles in volume, grease with water and sprinkle with sugar.

Put it in the preheated oven on low heat for 15 minutes, and then 45 minutes on the right heat.

GOOD APPETITE!!


Easter with cake dough - video recipe

Ingredients

For the dough:

  • ▢ 500 g flour 000
  • ▢ 250 ml of warm milk
  • ▢ 120 g sugar
  • ▢ 50 g melted butter
  • ▢ 50 ml oil
  • ▢ 2 yolks
  • ▢ 10 g dry yeast (25 g fresh yeast)
  • ▢ peel of a lemon
  • ▢ 1 vanilla pod (seeds)
  • ▢ a little salt

For the filling :

  • ▢ 400 g sweet cottage cheese
  • ▢ 100 g raisins
  • ▢ 2-3 tablespoons of sugar
  • ▢ 3 tablespoons gray
  • ▢ 2 sachets of vanilla sugar
  • ▢ 2 eggs
  • ▢ 1 vanilla essence
  • ▢ peel of a lemon

Method of preparation

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Easter with cake dough it's the must-have dessert on the Easter table. As you already know, Easter is a cake filled with sweet cheese and raisins to which various flavors are added. In the past, it was prepared by our grandmothers in the traditional oven, on the hearth, baked with the cakes and with the bread that was served for Easter. Then she was taken to church and consecrated and only then could she eat from it, on Sunday morning, when they left the fast. No one touched the Easter goodies until fasting passed. Now the traditions are no longer preserved, or are preserved only in a few areas, especially in the north and west.

In my parents' house there is no Easter without Easter with cake dough. The mother kneads more dough, enough for the cake and for Easter. Easter is relatively easy, it is not a complicated dessert, although housewives are afraid of it. The dough is sweet bread, as I already told you. If you have made cake at least once, you will not have problems with Easter. As general advice, all ingredients should be at room temperature and of very good quality. Sift the flour at least twice to aerate it and leave it in the kitchen at least one evening before you start kneading.


Pan-fried pies & # 8211 with cheese and greens & # 8211 video recipe

I think that the unsophisticated but wonderful and delicious pan pies, with all kinds of fillings, represent one of the pillars of the traditional Romanian cuisine. The Transylvanians have the Codrenesti pies or the baked ones on the slab, in the south of the country we have simple scovergile or with all kinds of fillings and Moldovans must have all kinds of similar products! After all, what could be more affordable for our grandparents than a simple dough to fill with sweet or salty fillings, to your liking and appetite? Most of the time, the dough for these pies in the pan was a simple one, made of bread. At other times, when grandmothers wanted them to be our complete pampering, the dough was improved with milk and eggs, to become fluffier.

What is certain is that, for me, the effort to make these pies in the pan is minimal. I am convinced that the same is true for everyone. If you try to mentally evoke the perfume that who made you want it, in grandma's kitchen, while she baked the pies, you're already motivated to get to work. Just don't be discouraged that Grandma made the cheese herself, that she had fresh greens from the garden and that old, black ember pan! We have even more options! The desire to make pies should not be missing, the rest are solvable!

Alternatives to Grandma's ingredients and tools

Cow's cheese, recommended for this recipe, can be made very easily at home. I previously posted a video recipe that you can find with a click on the picture below. By following it step by step, you will get a very good cheese, well drained of whey, perfect for filling baked pies or other dishes. Don't have the time / desire to make the main ingredient of the filling yourself? No matter how many baths there are, there are many varieties of cow's cheese on the market. Choose a fatter cheese (minimum 6% fat). Before using it, leave it in a thick sieve to drain the whey. The pies will come out perfectly, I assure you!

We can't complain that we can't find greens. Unlike Grandma, we have access to them all year round. In the supermarket, here, we have only one season and that is always green! Of course, we will enjoy these pies more if we make them in the spring season. As I specified in the list of ingredients, spinach is optional. You can remove it completely or replace it with other greens, e.g nettles, a little leurdă, lobodă etc.

Peter Cook pan

As for Grandma's antique black pan, dear her, how excited she would have been. Peter Cook pan, Marble range, which I used when I baked these pies! I didn't add a drop of fat during baking and yet, my pancakes didn't stick to the pan at all! The pan is finished with three non-stick layers and most of all I like how easy it is to clean, but you will discover this in the video recipe. Before watching the recipe for pan-fried pies, remember that you can find products from the Peter Cook range in Pepco stores all over the country, at a super advantageous price. Discover the quality, enjoy the price and you must try the recipe for baked pies, you will like it a lot!


Easter (cake with cheese)

This is the last recipe for Easter that I propose to you. I cooked a lot these days and I tried to put them all on the blog, although I would have cooked some only today or Saturday and maybe they will dry me until Sunday, but I thought that all these networks are useful to you, so that I didn't stop to think and cook.

Dough ingredients:
& # 8211 450g of flour
& # 8211 2 eggs
& # 8211 60ml of milk
& # 8211 150g of sugar
& # 8211 250g melted and cooled butter at room temperature
& # 8211 a cube of fresh yeast (25g)
& # 8211 lemon peel
& # 8211 2 sachets of vanilla sugar
& # 8211 or vanilla essence
& # 8211 a yolk

We put the flour in a large bowl, we make a hole in the middle in which we pour the mayonnaise made of sugar, yeast and warm milk. We also add vanilla, eggs, melted butter and lemon peel. Knead a dough like the one for the cake. Knead quite a lot until the dough becomes fluffy and easily comes off the walls of the bowl. Leave it to rise for about 45 minutes, next to a heat source. In the meantime we make the cream.

Cream ingredients:
& # 8211 1kg cream cheese
& # 8211 2 tablespoons sour cream
& # 8211 2 tablespoons flour
& # 8211 4 eggs
& # 8211 150g of sugar
& # 8211 vanilla essence
& # 8211 raisins (previously soaked in rum water)

Mix all the ingredients for the cream. Divide the dough, which in the meantime has doubled in volume into 3/4 and 1/4. Wallpaper a pan or a 24 cm cake tin with butter and flour, spread a sheet of 3/4 of the dough and line the pan with it, so that the dough goes well over its edge. Put the cream cheese and level well, then spread a sheet of 1/4 of the dough, leave a little for decoration. We put the sheet over the easter and glue it well with the edges of the other sheet, we make a braid that we put on the edge and grease it well with the egg yolk, then we put it in the oven. Bake for an hour, in the hot oven, in the first 10-15 minutes let the flame heat until the dough catches, then turn the heat to low. Don't be afraid if when you take it out of the oven the dough is well browned but the cheese is still moving. Once the Easter cools, the cheese hardens.



Comments:

  1. Nykko

    It seems to me an excellent idea

  2. Toukere

    Exactly! I think this is an excellent idea. I agree with you.



Write a message