Traditional recipes

CHEESE FUSSILS

CHEESE FUSSILS

  • 500 g fossils with egg
  • 400 g of bellows cheese
  • 50 g butter
  • salt

Servings: 4

Preparation time: less than 30 minutes

HOW TO PREPARE THE CHEESE FUSSILES RECIPE:


  • Boil the fussy pasta in salted water according to the instructions on the package.

  • Strain and let it rest.

  • Melt the butter in a deep frying pan, add the hot pasta.

  • Heat a little and add the cheese pieces.

  • Homogenize for 5 minutes.

  • Decorate and serve hot.

Tips sites

1

You can grate Parmesan cheese on top.


Easter with cheese and cream

1. For the dough, dissolve the yeast in warm milk, put a tablespoon of sugar and two tablespoons of flour and leave it to warm until the mayo grows well.

2. Sift the flour into a bowl, pour the mayonnaise in the middle, mix a little, then, in turn, add salt, egg yolks, oil and lemon peel. Knead the dough well, until it becomes fine and smooth, and leave it to rise for an hour.

3. From the dough stops a piece from which the cross is shaped, and the rest extends only on the bottom of the tray.

4. For the filling, mix the cheese with the cream and mix with the hand blender to get rid of the lumps of cheese. Thus, a frothy cream is obtained, in which the rest of the ingredients are added and homogenized.

5. The cream cheese is poured over the dough in the pan, which is baked at 180°C. When it starts to brown, mount the cross made of the dough set aside. Easter is ready when the toothpick test passes.

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Method of preparation

Easter with sweet cheese

Mix the yeast with a teaspoon of sugar, a little warm milk and a tablespoon of flour. Let it go

Easter without dough with sweet cheese and raisins

Mix eggs with sugar and vanilla essence until you get a whitish color. Add the cheese, mix well


Macaroni with cheese and baked ham

Macaroni with cheese and ham in the oven. Baked pasta recipe mac and cheese (mac & # 8217n & # 8217cheese) in Romanian version. A macaroni pudding with pieces of ham. Especially if they are & # 8222dressed & # 8221 of velvety cream sauce and beaten eggs, and covered with a generous layer of au gratin cheese! What goodness! A quick dinner that is prepared in less than an hour and that will surely be to the liking of the whole family (especially to the liking of the children).

The shape of the pasta used does not matter much, but it should be short and tubular: macaroni (macaroni), rigatoni, pipe, tortiglioni, penne, curvi (snails), conchiglie (shells) or any other form of tubular pasta. There is a chickpea here & # 8211 when baked, the sour cream sauce with eggs goes well in the pasta channels forming a & # 8222filling & # 8221.

I found on the internet some images that show the most popular types of pasta (source: Wikipedia).

Mine seem to be macaroni: they have a cylindrical shape, slightly curved and are smooth. If they were cut obliquely, they were smooth (striped) or striped (ribbed). Do you know anything? I still get in my stomach :).

Okay, now we know more about pasta. Let's cook something with them.

Because I have a 9-18 work schedule at work and I know that my family is waiting for us to eat dinner together, I often call my daughter to start her food (for the simple stuff). When I know I want to make pasta, I call her from the car and ask her to boil salted water. When I get home I can throw the pasta in the pot with boiling water and while they boil I take care of the sauce. The word comes to the sauce as it is very simple here. It resembles carbonara pasta but baked pasta also has sour cream (see here the original recipe for Pasta a la carbonara ).

The cheeses used can be various: telemea (preferably mixed with eggs and sour cream), feta, mozzarella, stronger cheeses (I used Cheddar and Montesino), parmesan, etc. They are good and mixed, from & # 8222s leftovers & # 8221 from the fridge. Grating succeeds better with cheese than with telemea (it does not melt much but dries more in the oven).

I knew I had a stew boiled in the fridge (deboned and rolled in plastic wrap) and I wanted to use a few slices of it (and I did well!). Of course, the ham can be replaced with pieces of bacon, kaiser, ribs or smoked bacon. You can also use mushrooms hardened in butter or cheeses with noble mold (Roquefort, Gorgonzola, Stilton etc).

The classic American recipe for these mac and cheese (you can find it here) involves the preparation of a sos Bechamel with cheese (called sos Mornay). I simplified it a bit.

From the ingredients below you get 6 generous servings of macaroni with cheese and baked ham.


Cheese omelette, how do we customize it?

This vegetable frittata recipe is very easy to customize. You can add in it any kind of frozen or fresh vegetables you have. Mushrooms go very well, as do onions, tomatoes or hot pepper. You can also put frozen peas, asparagus or fennel. Honestly, the possibilities are endless. And the cheeses can change depending on what you have in the fridge. You can put telemea, cream cheese, goat cheese or sweet cheese. You can add more spinach, macris or leurda. You can also juggle spices and add your favorite ones. If you want it to be spicy, you can put hot paprika or chilli flakes. If you want to have oriental flavors you can add turmeric and cumin.

After cooking the vegetables you can add beaten eggs together with the cheeses and cook the omelette with vegetables only until the eggs start to coagulate. To cook them completely, put them in the oven or you can cover the pan with a lid. Also take into account the pan you have. It is very important that the handle is resistant to high temperatures so as not to melt in the oven. Serve it with whatever you want, I really like it with tomato sauce or ketchup, but it's also wonderful with a salad. Don't forget the Bonduelle contest either. Leave us a comment when posting this recipe on the Facebook page JamilaCuisine in which to tell us "What dish would you like to cook using Bonduelle's Spring Mix vegetable mixture?" You can win some very nice prizes.


Langosi with Telemea cheese and dill

  • Servings: 8 People
  • Preparation time: 50min
  • Cooking time: 15 MIN
  • Calories: -
  • Difficulty: environment

The langoustine recipe with Telemea and dill cheese or dill as they are called, another flour recipe from my grandmother. You can also make simple langos, but as if stuffed with cheese and a little dill, they are better and more to my liking.


Just cut and roll! Incredibly tasty & # 8211 buns with cheese and cinnamon!

A great recipe for leavened dough for very tasty, fluffy and soft buns that stay fresh longer!

INGREDIENT:

For the dough:

-500-520 g of wheat flour.

For the filling:

-0.5 teaspoon of cinnamon

-yellow + milk for lubrication.

METHOD OF PREPARATION:

1. In a bowl, mix the sugar, yeast and milk. Mix well and leave the mayonnaise for 10-15 minutes to activate.

2. In 15 minutes add the egg, salt and cheese. Stir until all ingredients are smooth.

3. Add the sifted flour into slices and stir with a spoon. Start squeezing the dough into a ball by kneading. After incorporating all the flour, add the butter at room temperature cut into cubes. Mix well until you get a smooth, homogeneous and non-sticky dough. Cover the bowl with cling film and leave to rise for 1 hour.

4. In a small bowl, mix the sugar with the cinnamon until smooth.

5. Dough the work surface and transfer the dough. Divide it into 2 equal parts and shape a ball. Spread each ball on a thin countertop.

6. Take a piece of butter and grease the countertop well until it is soaked in it.

7. Sprinkle with the sugar and cinnamon mixture.

8. Start by folding the countertop into 3 parts as follows:

9. After folding the worktop into 3 parts, cut the worktop into equal parts to form a unique bun.

10. Take a piece and cut it in half but not all the way.

11. Turn both ends in 2 opposite directions,

12. Then glue them to the ends.

13. As a result you get a bead-like bun.

14. Transfer the buns to a tray lined with baking paper at a distance from each other. Cover with a kitchen towel and let rest for 10 minutes. Before putting the buns in the oven, grease with beaten egg yolk.

14. Bake in the preheated oven at 180 ° C for 20 minutes until golden brown.

Unusual, fragrant and tender buns. Invite your friends to share the beautiful moments over a cup of tea.


Baked vegan cheese pasta

Remember the challenge The best vegan cheese recipes? Well, I've made two vegan ranza recipes so far the first one has been vegan mozzarella cheese, and the second was the recipe for melted vegan cheese sandwiches. I've tested vegan cheese recipes since then. I just made a nacho cheese sauce for the tortilla the other day, vegan of course. It came out great! I will post the recipe soon.

This pasta recipe with baked vegan cheese was made by me during the experiments for vegan mozzarella cheese, when I discovered how to change the ingredients and quantities to create a vegan cheese sauce.

Initially I wanted to make macaroni and cheese, but because I couldn't find gluten-free macaroni, I chose to use gluten-free fossils from Schar. You can use any pasta you want! The recipe is very simple, but the taste and texture are dreamy! & # 128578

Just look at how the cheese is bubbling in the oven. It looks and tastes extremely similar to real cheese. I am super excited about the result!

What do you say? Will you test and cook the pasta recipe with vegan cheese in the oven? & # 128578


Preheat the oven to 180 degrees Celsius.

Finely chop the feta cheese and mix it with finely chopped green onions and egg. Mix them well with a fork and season with nutmeg and pepper to taste.

Salt will not be needed because feta cheese is generally salty enough, but if you have saltier preferences or use other types of cheese you can add a little.

After we have the composition ready, we move on to the sheets. You can use commercial or homemade sheets, but whatever option we choose, we still have to handle them with great care because they are extremely fragile.

Spread a sheet on the board and cut it into strips about 10 cm wide. Depending on how big we want to make boreks, we cut them narrower or wider, but 10-12 cm is an average size, with which we work easily.

We take a strip and grease it with melted butter with a kitchen brush. We put a teaspoon of composition on one of the ends of the dough strip and we will start to roll it over the filling until half full. After reaching halfway, we must turn the sides 1 cm inwards to close the ends. This way we make sure that the filling will not leak out.

The layers will stick together with the help of butter and will not come off easily, but we still have to be careful how we handle the sheets.

We continue to roll the dough until we reach the end, where we can have a little more butter to stick.

They can be prepared in advance 1 day before and bake only the next day or they can even be frozen at this stage (after we have rolled them) and cook them when we need them.

When we have finished preparing them all, we put them in a tray on baking paper and grease them with the remaining butter. This will help them get a golden color during baking.

Depending on your preferences, they can be made longer and with less filling or fatter with more filling.

Put them in the oven for 10-15 minutes until golden and crispy. The time differs a little depending on how dry the cheese was, so it's good to check them occasionally. Also, we do not need to leave much space between them because they do not increase their volume during baking.

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.


How to make Turkish KUNEFE at home?

The original recipe of kunefe

You know that at Sebi at home you can find many solutions my gourmet friends, I presented you a lot of original Turkish recipes. With this Turkish recipe I am sure I did not disappoint you.

And when it comes to Turkish recipes, I ask you. Is the recipe for cataif with cheese (künefe) Turkish? Or Lebanese or Arab ?. I receive many comments on social networks, which indicate the origin of this recipe. To be honest, I'm not really looking for the origin. I'm interested in the great taste it has. I call her Turkish künefe recipe, because in Turkey I learned to prepare this recipe.

As I told you in the video recipe, for me it is the best dessert with syrup. A homemade dessert with mozzarella and cataif, which conquered me.

You also saw the recipe for baclava and Kadayif with walnuts. Both are made from scratch at home and are very tasty. But this cheese cataif recipe, as you call it, won me over at the first teaspoon.

I the second tray of kunefe that I present in the video, made with gas, I put over the cheese and about 20-30 grams of pistachios to expand the taste a little more. You can't imagine how it turned out.

Kunefe Turkish recipe

Too bad that in the pictures and in the video recipe we can't get the taste out. I will not write anything about how to prepare this dessert recipe so loved by me, because you have the video recipe explained step by step. I invite you to watch it carefully. & # x1f60d & # x1f447 & # x1f447


Video: The Mummification Process (December 2021).