Traditional recipes

Cheese salad

Cheese salad

  • a few leaves from a salad
  • 1 red onion
  • 1 red
  • 1 radish
  • 1/3 cucumber
  • grated cheese
  • yogurt

Servings: 1

Preparation time: less than 15 minutes


Cut the onion into thin slices, rub it with salt, add a little olive oil. We cut the tomato into thin slices, we cut the salad or we cut it into small pieces (I prefer to cut it), the radish is also made into thin slices, as well as the cucumber. Add salt and pepper to taste, add olive oil and vinegar and a little yogurt or sour cream. On top add the grated cheese and then mix it.

Preparation of salted cheese

For the dough, first mix the cottage cheese, butter at room temperature, lard and 100 g of cheese. Add a teaspoon of salt, pepper, cumin to taste, egg and then mix well. When we obtained a homogeneous cream, we gradually add flour.

Spread and cut the salted cheese

I used 200 g of Cheddar and 50 of Parmesan, I like their intense and aromatic taste, but you can also use gouda, trapist or edam. Spread the dough on the table and sprinkle with a third of the grated cheese on a small grater on 2/3 of the surface, fixed as in the picture. Keep a little cheese and sprinkle on top at the end.

Then fold: the side without cheese is brought over the middle part, then the other right over and then the upper third and finally the lower third.

We thus obtain a square package of dough. The operation is repeated 3 times, with a third of cheese.

After folding 3 times, roll out the dough so that it has a thickness of 5-6 mm and cut with a roller or a special device for salting.

Plastic pattern it helps me a lot to cut these salted cheeses. It is also found in square format (for pies), with crescents or with various forms of biscuits. It is very, very useful and can be bought HERE.

The cheese salads are placed in the tray and greased with beaten egg mixed with paprika powder. Sprinkle with a little cheese, coarse salt, cumin, to taste. My 6-year-old boy is responsible for this, who greases the egg very nicely and conscientiously sprinkles each piece with everything he needs.

Ingredients for the scones recipe with apples and cheese

  • 1 green sea
  • 2 tablespoons apple cider vinegar
  • 15 g brown sugar (a tablespoon)
  • 15 g mustard (a tablespoon)
  • 50 g butter
  • 450 g flour
  • 10 g baking powder
  • 200 g cheese
  • 2 eggs
  • 75 ml milk
  • Salt pepper

How do we prepare the recipe for scones with apples and cheese?

The oven is preheated to 200 degrees Celsius.

Peel an apple, grate it and cut it into small cubes. Put in a small non-stick pan, together with brown sugar, mustard and apple cider vinegar. Keep on medium heat for 5 minutes, stirring constantly, until the apples become a little soft.

You should not use excessively small pieces because they will soften both in the pan and during baking in the oven.

Take a large bowl and mix the flour with the baking powder, salt and pepper. The cheese is put on the small grater and the eggs are beaten with a fork. Add over flour and butter, milk, 2 thirds of grated cheese and 3 quarters of eggs.

From these 2 ingredients we will keep a little for the end to put on top. Knead a soft dough and add a little more milk if needed.

We will divide the resulting dough into 2. We will spread each of the 2 pieces of dough directly in the tray lined with baking paper, making a circle about 1 cm high.

We will cut this circle into 6 (like the pizza slices), and we will separate the pieces obtained from each other, because they will grow during the hunt. Grease with the remaining egg and sprinkle the cheese set aside. Do the same with the remaining dough.

Keep in the oven for 17-20 minutes until golden.

Serve hot but after cooling they can be frozen for another time.

Scones with cheese and apples & ndash Maria Pintean

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.

Vegetable salad and cheese

Read below another slightly more original version of a healthy, simple and filling snack: salad of vegetables and cheese! Would you try such a combination?


& frac12 chicken breast
& frac12 broccoli
& frac12 teaspoon salt
50 ml oil
& frac12 whiter cabbage, salad
a few tomatoes
salt pepper
lemon juice
grated cheese

Method of preparation

Wash the chicken breast and put it in boiling water. Add over and frac12 teaspoon of salt.

After the water boils, leave for about 20 minutes.

Bring another bowl of water to a boil and, when it boils, add the broccoli and leave it for 7 minutes.

In a saucepan, put 50 ml of oil and, when it is icing, add the chopped chicken breast. Stir and leave for about 5 minutes.

Then place the chicken breast pieces on an absorbent towel to leave the excess fat, then prepare the salad.

On a plate, place a few broken cabbage leaves in smaller pieces, sliced ​​tomatoes, bouquets of broccoli and chicken breast.

Baked cauliflower with sour cream and cheese

How and how long does the cauliflower cook?

I had a small cauliflower forgotten in the refrigerator. I unwrapped it in the bouquets that I rinsed well with cold water. I boiled 2 L of water with 1 tablespoon of salt. When the water started to boil, I placed the cauliflower bunches in it and scalded them for 3 minutes. Put on a timer so you don't forget about them because they make polenta if you boil them more!

I prepared a clean bowl of cold water and some ice cubes.

I took the cauliflower bunches out of the boiling water and immediately transferred them to the cold ice water to stop the cooking process. This process is called blanching. I apply this method to all scalded vegetables: asparagus, green bean pods, broccoli, carrots, etc. In addition to the floury texture of the vegetables, their beautiful color is preserved. Cauliflower is of little interest to us in color & # 8230.

I left the cauliflower for 2-3 minutes in cold water and then I drained it in a strainer.

How to cook cauliflower or steamed broccoli?

Another method of cooking cauliflower is steaming. That's what I did with cauliflower soufflé. I chose a pot that would fit my metal strainer perfectly. I put 2-3 fingers of water and 2 teaspoons of salt in the pot and brought them to a boil. I placed the bunches of cauliflower (and / or broccoli) over the pot with boiling water and covered everything with a lid. I timed 7 minutes. During this time, the cauliflower is cooked perfectly to be later au gratin. If you want to eat it as such or in salads, you will have to leave it for another 1-2 minutes. And after steaming, the pieces are transferred to cold ice water.



Boil the flour a little in oil and quench with 200 ml of milk, mixing well with the aim of not forming lumps. Allow to cool slightly.

Separate the egg whites from the yolks and whisk the egg whites. The cheese is put on the small grater.

Tip: you can also use fresh cottage cheese or telemea, but on top of that it is advisable to sprinkle a little cheese to brown it nicely.

Over the composition with milk and flour, add the yolks and mix well with a whisk. Add the beaten egg whites and finally add the cheese and mix. From the cheese we square a little to sprinkle on top.

Take a 1.5 L yena bowl and grease well with butter. Pour the composition into the bowl and sprinkle with the remaining cheese.

Bake at medium temperature for 25 minutes.

The recipe and the photos belong to Maria Pintean and she participates with this recipe in the Great Winter Contest 2019: cook and win

Ingredients Cheeseballs With Mustard:

  • 1/2 tablespoon butter
  • 1 tablespoon flour
  • 150 ml. of milk
  • optional: 1 teaspoon Dijon Mustard Original
  • 250 grams of cheese, grated through a grater with large holes (you can use a mixture of cheeses that may contain mozzarella, cheese, brie, parmesan, etc., ie all kinds of cheese leftovers from the refrigerator, without peel, but)
  • 2 tablespoons breadcrumbs
  • 2 eggs
  • flour + breadcrumbs for rolling the balls
  • plenty of vegetable oil for frying
  • (optional) sauce: 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 2 teaspoons Maille au Miel mustard, 1/2 teaspoon honey, 1 tablespoon chopped green onions and pepper

Salad with salmon and cheese it is prepared in a very short time, because most of the ingredients are used in their natural state.

1. Wash the salmon, dry it with a kitchen towel and cut it into strips. Place the pieces of salmon on the grill and leave them for a few minutes, until golden on both sides. Season with basil.

2. Cut the vegetables into cubes and grate the cheese. Place them all in a large bowl.

3. After they have cooled a little, cut the salmon strips into smaller pieces.

4. Add the salmon over the vegetable mix and season everything with olive oil, salt, pepper, oregano and basil.

serves salad with salmon and cheese as soon as you prepare it, because in a few hours the vegetables oxidize and are no longer as tasty.

Avocado and cheese salad

Your child needs consistent and vitamin-rich foods, that's why avocado and cheese salad it is an inspired choice for both dinner and dinner. In addition, due to the exotic combination of ingredients, avocado and cheese salad it has a special taste that will delight your little one.

Preparation cheese and corn salad it won't take you more than half an hour. Here's what you need to do:

1. Drain the corn from the water and pour the contents of the can into a large bowl.

2. Wash the tomatoes and peppers and cut them into cubes.

3. Wash the greens and cut them into small pieces.

4. Cut the cheese into cubes and the olives, slices.

5. Add vegetables, greens, olives and cheese over corn. Sprinkle everything with olive oil and lemon juice and season with salt and basil.

Make sure your little one eats as soon as you are ready cheese and corn salad, to be able to enjoy the freshness of vegetables.