Traditional recipes

Cheesecake

Cheesecake

put flour in a larger bowl, make a hole in the middle, then add yeast, salt, 2 tablespoons sugar, 2 tablespoons flour, 3 tablespoons warm milk and mix. Leave it to make blisters for 15 minutes, then add the essence, the rest of the sugar, the vanilla sugar. Knead the crust and leave it to rise until it doubles in volume.

Mix cheese with essence, sugar, vanilla sugar, eggs, lemon peel, flour and mix well.

Take a piece of coca and spread a sheet, grease it with half the cheese and roll it. Put in a greased pan, grease with beaten egg and put in the oven over low heat until golden brown.

Do not cut it when it is hot


  • 400 grams of white wheat flour (ideally it should be sifted beforehand, or "quoted" a little in the food processor & this helps it to ventilate better)
  • 150 ml of warm milk
  • 1 whole egg
  • 50 ml olive oil
  • 7 grams of dry yeast
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • For the filling:
  • 150 grated Telemea cheese
  • paprika (sweet in my case)
  • oregano
  • turmeric mixture (ginger and cumin (powder))
  • For finishing (optional :)
  • 1 beaten egg
  • oregano
  • dried basil (I used red basil)

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 cake tin of 24 cm, 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.


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Easter recipes - Easter with sweet cheese

Like the cake, Easter is a must on the Easter table, and Romanian housewives are unsurpassed when it comes to preparing it, always managing to surprise a new recipe.

BUCHAREST, April 14 Sputnik, Georgiana Arsene. To prepare an Easter with sweet cheese, those interested should know that they will need two hours: one hour for preparation and one for baking.

The necessary ingredients are: 200 grams of butter, 200 grams of sugar, 25 grams of yeast, the rind of a lemon and an orange, grated, a kilogram of cow's cheese, 2 tablespoons sm & acircnt & acircna, 2 tablespoons flour, 4 eggs, 250 grams of sugar, 250 grams of flour, 2 sachets of vanilla sugar, grated peel of a lemon & acircie and an orange, 1 pinch of salt, 60 ml of milk, 300 grams of flour, 200 grams of raisins .

Put the flour in a bowl, make a hole in the middle and add the eggs, the yeast prepared from yeast, milk and a little sugar and knead and add all the ingredients. A cake dough is obtained and it is left to rise with a heat source, the recipe is shown.

Separately, in another bowl, add: cow's cheese, sour cream, sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. All this is mixed with the mixer and at the end the raisins are added.

After it has risen, the dough sheet is placed in the tray greased with butter. Form with a machine, on the board, a roll twisted to the thickness of a finger and cut into two. The two pieces intersect with the twister. The first sheet is placed in the tray greased with butter, the composition of the cheese is poured and then it is covered with the other sheet, pressing lightly so that the cheese does not come out.

Put it in the oven at the right temperature, the same from start to finish. After baking, leave to cool to room temperature for a few hours, powder with sugar and serve garnished with mint leaves.


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 cake tin of 24 cm, 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.


Easter with cake dough

Dough: In a bowl put sifted flour, sprinkle salt on the edge and make a hole in the middle. Put 1 lgt of sugar, then the crushed yeast. Pour a little warm milk and let it rise. Add the oil, beaten egg, grated lemon peel and mix from the inside to the outside, incorporating the flour from the edges. The warm milk in which the 2 lg of sugar and the vanilla sugar are dissolved is poured a little over the flour until a good kneading dough is obtained. Turn over on the work table and knead until you get an elastic and non-sticky dough. It is leavened until it doubles in volume.

After the dough has risen, cut a third of it and set it aside, and the rest is spread in a round sheet. Prepare a round cake tray, line it with baking paper and grease the edges with butter. Place the sheet of dough so that it also covers the walls.

Filling: put in a bowl the cheese together with the sugar, vanilla sugar and yogurt. Mix well, then add the yolks and essence. Mix continuously until a fine and creamy composition is obtained. At the end, add the raisins passed under a stream of warm water. Mix everything.

Pour the cheese into the batter tray, level and then bend the edges over the cheese. From the rest of the dough, 6 strings are made that are woven three by one and that are placed over the filling in the shape of a cross.

The egg is mixed with 1-2 lg of milk, then grease the dough. Place in the preheated oven at 180 degrees C, for approx. one hour. Check if the cheese is made with the blade of a knife that is inserted in the middle and, if it comes out clean, it means that the cheese is made.

When it is ready, take it out of the oven and leave it to cool (overnight preferably), then put it in the fridge.


Fluffy croissants with cottage cheese

If you use fresh yeast, put it in a bowl with a little warm water and 2 tablespoons of flour, mix well and leave to rise for 15 minutes.

If you use dry yeast, mix it from the start with sifted flour.

Put the sugar and vanilla sugar in the milk and heat.

Meanwhile, put in a large bowl sifted flour, sourdough or dry yeast, oil (100 ml) and salt.

Pour over slightly warm milk, in which you mixed to dilute the sugar.

Mix the composition well, then start kneading, to obtain an elastic, non-sticky dough, which you knead for 10 minutes.

Depending on the absorption power of the type of flour used, it may be necessary to add either flour or warm milk.

Cover the bowl with a clean napkin and leave in a warm place until the dough doubles in volume.

While the dough is rising, mix until the ingredients are smooth filling and set it aside for 20 minutes.

Divide the dough into 10-12 equal balls, using a little oil.

Take each piece of dough, spread it well with the rolling pin in a triangular shape, put a spoonful of filling at the base, slightly increase the middle of the base of the dough, as in the picture.

Pass the dough base over the filling, press well, well so that the filling does not come out, then roll. The end of the dough should remain under the horn.

Put all the croissants in a tray lined with baking paper and grease them with beaten egg with a teaspoon of oil. Leave them in a warm place for another 10-15 minutes.

Insert the tray in the preheated oven and bake the croissants on the middle step, either at 190 degrees normal program, up / down, or at 170 degrees program with ventilation, until they brown nicely.

You can change the filling to your liking.

Another recipe you might like & # 8211 Muffins with butter and chocolate


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Cake with scalded dough

Before preparing the cake we must take into account some tips: All the ingredients we will use must be left in the kitchen in the evening, in a warm place (except milk). We should not put hot liquids over the yeast but only warm ones (maximum 35-40 ° C). The yeast must not come into direct contact with the salt. The cake batter should be kneaded for at least half an hour. The more we knead it, the fluffier our cake will be. Knead, bringing the edges to the center. We must not exaggerate with the filling. Excess filling makes the cake crack and not be so fluffy. We will never cut the cake when it is hot. if you don't have patience, at least wait for it to become just warm. We will use superior flour 000, I used Hungarian Liszt flour.

Method of preparation
It took:

We break the eggs separating the egg whites from the yolk. Put the salt over the yolks, mix and set them aside to intensify their color.
Put in a metal or glass bowl (you can also use a saucepan) 3 tablespoons of flour (from 2 kg). Boil 250 ml of milk (out of a total of 1 liter)) and gradually add it over the flour in the bowl while stirring vigorously with a pear or a spoon. Mix well so that they are not lumpy. When this mixture becomes warm (it should not burn) add the yeast rubbed with a teaspoon of sugar. Stir and let the "mayonnaise" rise until it doubles in volume. about 15-20 minutes.
While the yeast grows, heat the rest of the milk and add the sugar. Stir until it dissolves, set it aside and put the lemon peel. When it cools, add the yolks, essences and oil.
Sift the flour twice in a larger bowl and make a hole in the middle of it. Add the raised mayonnaise and start mixing by hand. Gradually pour the warm composition of milk, egg yolks and sugar. If the dough is too soft, add 1-2 tablespoons of flour.
Pour the dough on the counter greased with butter and knead it by adding a little soft butter. Knead the dough for at least half an hour bringing the edges to the center and hit it from time to time on the worktop. When ready, put the dough back in the bowl, cover the bowl with cling film or a towel and leave to rise in a warm place until it doubles in volume.
*
Filling: mix the egg whites with a pinch of salt, then add the sugar gradually and continue mixing until a meringue is formed. Incorporate the walnut kernel, mixing lightly with a spatula and at the end we put the cocoa and raisins soaked in time in rum essence.
*
When the dough is high enough, divide it into 8 pieces that we will knead lightly, giving them a spherical shape. We spread with the twister (in a rectangular shape) each piece on the worktop greased with oil or a silicone board (as I did). Spread the walnut composition on the surface of the dough, leaving the edges free about a finger. We put the pieces of shit and then run as tight as we can. We knit two rolls each and place them in the shapes lined with baking paper. Let rise for about three quarters of an hour, then grease the cozonais with the yolk mixed with milk and sprinkle sesame seeds on top. Put the trays in the preheated oven at the right heat (170-180 & # 176C) for about an hour or until the cozonacs brown nicely. I had 2 ovens and baked the cakes at the same time. In the first 20 minutes we will not open the oven door. When they are ready, take the cakes out of the trays and leave them to cool in the kitchen. Delicious!
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Remember, every day I wait for you my facebook pagewith delicious recipes to get you inspired.
If you want, you can join the group "Goodies from our kitchens" to cook and consult together.
Here you can find more recipes with DOUGHS / SHEETS.


Video: Γρήγορο cheesecake. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).