We sift the flour mixed with the baking powder in a bowl.
Add lard, cream cheese with cream, cheese on a small grater, sour cream, salt and start kneading until you get a non-sticky dough.
We give the obtained dough the shape of a ball, wrap it in transparent foil and put it in the fridge for 1 hour.
Then take it out of the fridge and spread it on the floured table in a sheet of about 0.5 cm.
Beat the egg well with a pinch of salt and mix the hot paprika with oregano.
We cut with a biscuit form, then we grease the forms obtained with beaten egg and we sprinkle oregano mixed with hot paprika.
Place the stars in a tray lined with baking paper and put them in the preheated oven for 15-20 minutes until they brown nicely on the sole and on top.
After they have cooled, we put them in pots.
Spor was biting her!
Salted with lots of cheese & # 8211 recipe for tender and fragrant saltines
These cheeses with lots of cheese are simply delicious! Strawberries, fragrant and tasty. The dough is a classic of salts with cheese, cream and a little yeast. The aroma of au gratin cheese matches perfectly with that given by the cumin seeds (which are not missing from our salads). You can also sprinkle the salads with sesame or poppy seeds but they will be much more bland. In addition, an essential aspect is the correct baking of any salts: they must be reddish, beautifully colored and appetizing. The whitish ones are pathetic in appearance and, on top of that, they are also indigestible because they are insufficiently ripe.
Being a fragile dough (even if it has a bit of yeast) we must refrain from kneading hard and long because we do NOT want to develop the gluten network. This gives the dough elasticity and we want tenderness.
I basically combined two recipes already published on the blog: the cheese salads of the great-grandmother Buia (see here) with the salty spurs with cream and yeast (see here). Something dream came out!
If you proceed exactly as described below you will get the tenderest salts with a lot of cheese! From the quantities below result 2 large trays of salt (my trays are 33 & # 21542 cm).
Today's recipe: lemon cheesecake
Another reason to be a cheese fan: here is a simple recipe for a 10+ grade cake.
Now it's fashionable to call it lemon cheesecake, but no matter how you want to present it, be sure to serve it directly from the cold.
- 120 g biscuits
- 30 g butter
- 400 g of cream cheese Delaco Something fine creamy
- 60 g powdered sugar
- 3 eggs
- 1 tablespoon lemon juice
- grated lemon peel 1 tbsp
- Crush the biscuits and mix well with the melted butter.
- Put a baking paper in a tray with a diameter of 20 cm, and over it add the biscuit mixture, to form the top of the cake. Press this countertop well with a spoon or the base of a glass.
- Put all this work in the fridge for min. 30 min.
- Meanwhile, do not rest, but mix the cream cheese well with sugar, lemon juice and add the lemon peel (which you wash well before scraping).
- Add the eggs and mix until the composition is smooth.
- Remove the pan from the fridge and pour the cream over the counter.
- Bake on low heat (or at 160 ° C for those with what measure) for about 20-30 minutes. The center should be slightly unstable at the end of the ripening period. It's not ripe, that's the way it should be!
- After removing the cake from the oven, let it cool, then postpone the pleasure of tasting for a day. You can decorate it with a layer of lemon sherbet or maybe a layer of fruit.
- But be careful: for glorious results, you have to leave it in the fridge for 24 hours. You will see that it was worth it!
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Cheeses as with & # 8230Wine
This time the wine tasting took place in the heart of Craiova, la Restaurant Marmara. I loved the idea because Marmara is a Turkish restaurant. Crescent and star-style food, kebabs, lamb, including various specialties I had never heard of. Personally, I couldn't wait to taste them from baclavale. My favorites, if I could, I would eat at baclavale with trays!
I'll tell you what I ate, a little later. Let's keep the thread here. Let's not get bogged down in ideas!
The wines that were waiting for us at Marmara, were brought by those from Oprișor winery. If you are from our region of Oltenia, and you have a road to Calafat, Verbița or Plenița, through that area, it would be ideal to visit the Winery and the Wine Farm from Oprișor.
The cheeses I tasted with the wine are from Delaco. We had four kinds of cheese, all absolutely delicious! But I also had favorites! Delaco is part of the French group Savencia (That's how I feel about it cheese omelette here) and being French you realize that they have them with cheese, so they are producers worldwide in the dairy market.
I am the exclusive importer of brands such as Castello, Ile de France, Joya, Milkana and of course, Delaco. So you have an idea of what you eat and where.
On this occasion, I also found out what kind of wines I like. As a child, I grew up with home-made wine, so I kind of perverted myself. Because this kind of wine comes from grapes of poor quality and that is why it is not mass-produced. But only in the household who likes it. As an idea, I didn't kill myself for wine either. I was with the must. Give me some grape must and you're done.
Wine for me is a drink that is definitely drunk at the table. And when I say table, I don't mean the four-legged one, I mean the food. And when I say food, I mean something that can lead to alcohol. Then you must, you must have water with any type of alcohol. Because yes, alcohol, like coffee, has this wonderful dehydrating effect on the body. So be very careful!
Parmesan, Garlic and Rosemary Salads & # 8211 Rosemary Crackers Parmesan Recipe
Salted with parmesan, garlic and rosemary & # 8211 rosemary crackers parmesan recipe. Salted biscuits with parmesan. Mediterranean-style appetizer biscuits with rosemary, parmesan, lemon and garlic. Fresh saltines with cheese and herbs. Salty cookie recipes. Spicy cracker recipes.
I made these pickles with parmesan, garlic and rosemary for an evening of movies on Netflix. We wanted to nibble on something salty and these crackers fell flat! It cooks very quickly (10 minutes) and lightly and lasts well for 4-5 days.
I experimented some time ago with a flour recipe for homemade pizza crackers based on a fragile dough with butter, parmesan, herbs (oregano, basil) and tomato paste paste & # 8211 see the recipe here. Some dream appetizer cookies have come out!
Based on a similar tender dough I also made some salty biscuits with green pesto and parmesan & # 8211 the recipe here.
It wasn't hard for me to play a little with the recipe and prepare other crackers, this time with parmesan, garlic, rosemary and grated lemon peel. A successful combination, very fresh and pleasant. I replaced the tomato paste from the previous recipe with thick cream and the basil and oregano with fresh green rosemary. I topped it with 2 cloves of crushed garlic and grated lemon peel. What a nice aroma!
I got some extremely tender, flavorful and tasty Parmesan pickles. I chose to cut them all in the form of thick discs, but you can always make them thinner (crispier) or spread the dough on a thin sheet and cut it with the pizza roll in the classic form of saltines.
From the quantities below we obtained approx. 30 salts with parmesan, garlic and rosemary or parmesan rosemary crackers. If you make them thinner, you double.
How do nuns make fasting sarmales, with a special taste! Try this tasty recipe from Prislop Monastery too! I've never eaten anything better
Because we are in the fasting period, this recipe is also suitable for the most capricious of us. Although they do not contain meat, fasting dishes can be much healthier and tastier.
Here's what you need to make fasting sarmale like at Prislop Monastery:
1 large sauerkraut
450 g mushroom mushrooms
1 carrot maricel - grated through a fine grater
1 small slice of grated celery
1 large onion finely chopped
130 g of rice
300 ml tomato juice
3 tablespoons tomato paste
1-3 bay leaves
1 teaspoon dried thyme
1/2 bunch finely chopped green parsley
freshly ground pepper
2 sprigs of thyme
1 oregano powder
2-3 tablespoons oil
How is it prepared:
Saute finely chopped onion in 2-3 tablespoons oil until it becomes glassy. Then we put half of the grated carrot and fry them together for another 1 minute. Put the finely chopped mushrooms over them and continue to harden until they soften a little.
At this point add the well-washed and drained rice, thyme, salt, pepper and finely chopped parsley. Keep on the fire for another 1-2 minutes. We take the cabbage leaf in our hand and put the composition of rice mushrooms - about a tablespoon - on the width of the leaf, so that we have 2 cm left at one end and at the other of the leaf.
We roll the wire and insert the narrow end inside so as not to open the sarmales when we boil them. We cut some cabbage leaves into juliennes and put them on the bottom of the pot together with the rest of the grated carrot and the grated celery.
Mix the juice with the tomato paste and put 1/3 of the amount over the julienne cabbage, then we start to arrange the sarmales with mushrooms and rice, arranging for them thyme sprigs and sprinkle a little dried oregano. When we finish arranging the sarmales, we pour the rest of the tomato juice, we add another row of julienned cabbage and the peppercorns.
Add the oil and hot water to the level of the sarmales. Boil for about 30 minutes on medium-low heat with the lid on and taking care to top up with water if needed. After these intervals we put them in the oven for 45-50 minutes (in the preheated oven at 200 degrees Celsius). We serve them hot.
It can be served with polenta and hot peppers.
Appetizers with cream cheese and cucumber
If you want to make appetizers for a festive meal, try these appetizers with cream cheese and cucumber.
They are extremely easy to make and are to everyone's liking.
They can be consumed by both adults and children.
Their boat shape makes them appreciated by children, so I recommend you try them when you have a party for the little ones.
Appetizers with cream cheese and cucumber
10 cucumbers cornison 5 cm
150 g cream cheese-Something fine cream with sour cream-Delaco
140 g cream cheese - Something finely fluffy with sour cream -Delaco
red capsicum peppers
a few strings of chives
Method of preparation
The youngest and freshest cucumbers are chosen.
Wash and wipe with a paper towel.
It is cut with a knife about a quarter of the cucumber, giving the shape of a boat.
Using a teaspoon, remove the core.
Sprinkle a little salt inside and leave until the juice leaves.
Drain well and fill the boats with cream cheese seasoned with salt, pepper, chopped chives and chili flakes.
Decorate with red capsicum peppers.
Smoked salmon cheesecake
- 110g whole wheat biscuits
- 70g butter
- 200g of cream cheese Delaco Ceva fin Cremos
- 4 slices of smoked salmon
- 2 eggs
- 1-2 pieces of chives
- 2 tablespoons Delaco fresh cheese 4.8% fat
- 6 tablespoons lemon juice
- Melt the butter in a saucepan.
- Crush the biscuits in a bowl and mix them with the melted butter.
- Put a baking paper in a tray (preferably with a removable bottom), and over it add the biscuit mixture to form the top. Press this countertop well with a spoon or the base of a glass and then leave it in the fridge until you prepare the cream.
- Cut the chives, keep a few threads for decoration and you will use the rest for the cream
- Beat the eggs, add the Delaco Ceva Fin Cremos cream cheese and the fresh cheese and mix
- Cut the salmon slices into small pieces and add them to the mixture along with the chives, lemon juice, salt and pepper.
- Mix well and then pour the cream obtained over the cookie sheet
- Bake in the preheated oven (at 160 ° C) for 40 minutes
- When it is ready, let it cool to room temperature and decorate it with a few pieces of salmon and chives.
- Leave for another 4-5 hours in the fridge (or overnight) to harden the cream, after which you can invite your guests - you will surely impress them!
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