Traditional recipes

Cream cheese with dill and pepper

Cream cheese with dill and pepper

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Cream cheese with dill and pepper:

Put the cream cheese in a bowl together with the chopped dill, salt and pepper; mix well, then add the soft butter and continue mixing. Add the finely chopped pepper and mix well. The obtained cream is put in bowls and served on bread, sprinkled with paprika. Note: If you do not have cream cheese you can use cheese mixed with sour cream and thus get a cream.


Polenta sofas with cream cheese

Polenta sofas with cream cheese and smoked salmon & # 8211 another & # 8222 girl & # 8221 of the national polenta

We, Romanians, can consider polenta as a national food.
I don't think there is a Romanian in this world who has never eaten polenta! It's a light food, quick to cook and there are a multitude of combinations that can be served at the table: starting from polenta with milk, continuing with polenta with cheese, mushrooms and why not, to the version I tried me today, polenta sofas with cream cheese and smoked salmon fillets.

Preparation time: 0:30 hours
Cooking time: 0:25 hours
Total Time: 0:55 hours
Number of servings: 4
Degree of difficulty: reduced

Ingredients Polenta sofas with cream cheese and smoked salmon

For polenta:

  • 100 g of Malay flour
  • 400 ml of water
  • salt
  • a little oil (I used truffle flavored oil but it can be any other oil)

For cream cheese:

  • 1 packet of 200 g smoked salmon fillets
  • a little dill
  • 300 g cream cheese
  • spices for cream cheese (I used Italian herbs)
  • decoration: a few pink peppercorns and green onion tails

Preparation Polenta sofas with cream cheese and smoked salmon

I finely chopped some of the salmon, and from the other 2 slices I made salmon roses.

2. Put a pot of water on the fire, add salt, and when the water starts to boil, add the corn in the rain, stirring constantly with a fork so that no lumps form. Let it boil for 20 minutes on low heat.

When ready, place the polenta in a rectangular tray and allow to cool.

3. When the polenta has cooled, take 2 round shapes, one bigger, one smaller and cut shapes with them, about 2 cm thick.

4. Heat a frying pan well, add truffle flavored oil and then fry the polenta pieces on both sides until they turn brown, then remove from the pan on paper towels.

5. Place the browned polenta slices on the plates. I chose two presentation options: one in which I put a larger piece of polenta, cream cheese with herbs, salmon rose and decorated with onion tails and pink peppercorns. In the second plate I put the smaller pieces of polenta, I placed on top of the cream cheese and the chopped pieces of salmon fillets, also decorating with green onion tails and pink pepper.


Omelette cake with cream cheese

Yes, you read that right. A cake made of omelette, with cream cheese and dill, decorated with parsley leaves. Sounds good for a special morning, doesn't it? It is also perfect as an appetizer, picnic or office. And the preparation method, you can't even imagine how simple and fast it is. But let's get to work. We need the following:

  • 8-10 eggs
  • oil
  • 1 zucchini
  • 2 red onions
  • 4 capsicum peppers
  • 5-6 tablespoons of milk
  • 300 gr cheese fagaras
  • 100 gr sour cream
  • a bunch of dill

Now that we have listed all the ingredients on the table, let's start combining them. First of all, wash the vegetables well. We will work in 2 bowls. Cut the zucchini into cubes and heat it in a pan with a little oil. After it has hardened, put the zucchini in a bowl. Chop the red onion and roasted pepper, then put it to harden. First the onion, and after a minute or two, add the pepper. After this step, we put the two in a bowl. Break 5 eggs in the bowl with the zucchini and 5 in the bowl with the onion and pepper. Add milk to the two bowls, season with salt, pepper and other favorite spices and mix well. When they are well blended, heat the oil in a pan and start frying the omelettes-pancakes. We will get about 3-4 pancakes with zucchini and about 3-4 with onions and peppers. After this operation, we focus a little on cream cheese. In another bowl, put the fagaras cheese that we mix with sour cream and finely chopped dill. Mix well to blend all tastes. Now begins the funny part, namely, assembling the cake. We start at the base with a pancake with zucchini, let's say, the order of the pancakes does not matter. So the pancake, a layer of cream cheese, pancake, cream cheese and so on until we finish the pancakes. The "roof" will definitely have to be a pancake. Decorate with parsley or green basil leaves, cut into slices and place nicely on plates. We pour a few drops of olive oil on each slice, for decoration and we enjoy the omelet cake.


I cut the pepper into small pieces and put it in a bowl with a little water, without boiling, so that the juice comes out a little (and doesn't make my cream red).


I drained the peppers well. I mixed Philadelphia with dill, a little grated onion, salt, pepper, thyme, I added peppers.


I soaked and dissolved the gelatin according to the instructions on the envelope and added it to the cream cheese - I mixed it well.


In a cake tray I put transparent foil, then a layer of slices of telemea, cream cheese with peppers and then a layer of telemea.


I covered it with plastic wrap, I pressed a little to place the cheeses well and I put it in the fridge for 3 hours.


It is made very quickly, it is very good in taste and aesthetically good.
Good appetite!


Cheese ball appetizer

Cheese ball appetizer. Cheese appetizers for the holidays. Simple appetizer recipes. Appetizers for the holidays.

For the holidays, Romanians' meals are rich, and appetizers are one of the strong points of every housewife. The more colorful and diverse the set, the more it will be appreciated.

These balls are easy to prepare and with simple ingredients. You can also use other types of cheese, but also spices.


Baked peppers in vinegar

Ingredient: 3-4 peppers
1 cup of vinegar
2 tablespoons oil
salt to taste
1 teaspoon grated sugar
1 cup of water.

Bake the peppers on all sides until well browned, salt and toss in a saucepan with a lid. When they cool we can peel them very easily, that's why I make them the night before. After peeling, we cut them as we wish, into strips, larger or whole pieces. Put in a bowl a cup of vinegar, a little oil, salt, a teaspoon of sugar and a cup of water. Let them sit for a few minutes so that the ingredients blend.


Boats with cream cheese

Another aperitif very easy to make, but tasty and effective: cream cheese with dill, placed in & # 8220barcute & # 8221 donut or bell pepper. It is important, in the case of this preparation, that the cheeses used are of good quality, neither too dry, nor too watery, nor too salty, nor too sweet. Once this & # 8220problem & # 8221 is solved, the actual preparation is a breeze. The arrangement can be a bit more difficult, but it also depends on everyone's skill and what you intend to do.

As I did not make this cream cheese for any festive meal, I admit that I did not bother too much with the decoration. But there are many options you can use. For example, you can take bell peppers of different colors, you can cut them into rectangles 6 cm long, & # 8220 wavy & # 8221 natural, put with the spirit a little cream cheese and garnish with two almond flakes & # 8230 The multitude of colors will it certainly delights the guests' eyes. Or you can put the cream in a rectangular box, leave it in the fridge for a few hours and, before serving, turn the box over on a plate, put from place to place, by pressing, balls of red bell pepper and tie with a long strip of praz & # 8230 & # 8220cadoul & # 8221 :).

Ingredient:
& # 8211 ricotta 250 g (you can replace it with a good quality cottage cheese)
& # 8211 telemea 320 g
& # 8211 sour cream 200 g
& # 8211 dill 1 small link
& # 8211 salt, pepper
& # 8211 donut or bell pepper for serving

In a large bowl, place the ricotta, grated telemeau, sour cream and a little pepper. Mix well and add finely chopped dill. Stir and, if necessary, add a little more pepper or salt (if the telemeau is not salty enough).

Cut donuts or bell peppers into pieces, boats or whatever will inspire you. Put the cream cheese on each piece, with the spirit. You can leave it like this or garnish with a little dill.

Calories: 185 kcal / 100 g (235 kcal / 100 g only cream cheese with dill).


Ulcer and dyspepsia - 22 recipes

Recipes for ulcers and dyspepsia, hyperacidity, latent ulcer disease, chronic hyperacid gastritis, ulcer gastric and duodenal (in the quiet phase), convalescence after typhoid fever, after operations on the digestive tract, when the patient's condition allows the resumption of feeding. Strictly stopped: Alcohol, natural coffee, soda, Russian tea, cocoa, syrup, ice water, hot liquids, black bread, fresh bread, french fries, raw vegetables rich in indigestible cellulose, sour fruits, raw fruits, raw fruits, sausages, canned meat, pork, sheep, goose, duck, game, fatty fish, fried fish, smoked fish, fried eggs, hard-boiled eggs, fried omelette, fermented or salted cheeses, lard, bacon, fried fat, bone or meat soups, soups, fresh dough, puff pastry, leavened dough, ice cream, marmalade, honey, jam, excess salt, vinegar, horseradish, mustard, pepper, onion, garlic, paprika, pickles, sauces.


Cannelloni with cheese

What do you say? Do you feel like cooking today? I know that you will run away with my recipe when you see that you have to turn on the oven again :))) but it only takes about half an hour and the end is super delicious.

A simple recipe for cannelloni with cheese, a light recipe without meat & # 8230


10 tubes of cannelloni (for a 20/20 cm bowl)
100-150 g of fresh mozzarella

250 g cottage cheese
100 g telemea
1 or
1 tablespoon sour cream
salt and pepper
hot pepper flakes
fresh basil
a few green thyme leaves
dill

Put all the ingredients in a bowl and mix them with the blender vertically until you get a fine cream cheese.

For Bechamel sauce:

50 g butter
2 tablespoons flour
400 ml of milk
nutmeg
salt and pepper

Melt the butter over low heat, remove from the heat and add the flour, stirring constantly, so that no lumps form. Unwrap the composition by pouring the milk a little. Homogenize, season to taste with salt, pepper and nutmeg. Put the pot on the fire again and cook until it starts to thicken. Leave to cool.

We put the cream cheese in a posh or in a thicker bag, then we fill the tubes with cannelloni. It's easier and faster that way, than with a spoon.

Place the pasta stuffed in a heat-resistant dish greased with olive oil, pour evenly over the Bechamel sauce and then cover with a generous layer of mozzarella.

Bake on medium heat for about half an hour, until lightly browned on top.


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