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Cheese basket

Cheese basket

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  • sheep cheese 500g
  • salt 1/2 teaspoon
  • sweet red pepper
  • green onions
  • lettuce
  • 2 tablespoons butter

Servings: 1

Preparation time: less than 15 minutes


mix everything until it becomes a cream then garnish on salad leaves with tomato slices, peppercorns ................

it is decorated to your liking and imagination

Fluffy donuts with cottage cheese simple recipe

Fluffy donuts with cottage cheese simple recipe. Simple and quick donuts made from fresh cow's cheese dough. Fine and fragrant donuts, made according to my great-grandmother's recipe. How are donuts made with cheese?

I recently remembered this fluffy donut recipe with cottage cheese, talking to my father about the goodies cooked by my great-grandmother. About pogacelele with jumari or cheese, about funny foietate, langosii or the good pies he made.

My great-grandmother is an expert in leavening. As cow's cheese was made at home all the time, she also made some phenomenal branzoaice (We called them túróstáska, meaning "cheese bags"). And buttele they were her specialty. He also made simple or stuffed langos, but also doughnuts with or without potatoes, fluffy because you were more likely to bite them immediately.

As she said: I make some donuts quickly, I make some langoustines quickly! It was very operative and organized in the kitchen. He was sharing his fantastic time well and you were more than happy to watch how efficient and beautiful he works. As a child, I was fascinated when she did something and I watched her with great admiration. The great-grandmother was born in 1901 but she had a modern way of thinking and she always wanted to use the novelties that appeared. He did not hesitate to use kukta (pressure cooker) or mixer when they became accessible to households in the & # 821760, being brought from neighboring Hungary.

Evoking all these goodies, my father reminded me of cheese donuts. Romanian, fluffy, vanilla, extremely tasty! They were his childhood favorites.

Good idea! I really had homemade cottage cheese (recipe here) so it wasn't hard for me to get to work. The cheese we use in this recipe must be well drained, thicker, fatter (not in the pancake).

I'll give it to you now her recipe for fluffy donuts with cottage cheese from which results about 20-25 pieces with a diameter of 5-6 cm. You can also use cow's cheese (fresh, sweet) from the market, preferably from the market. It is important to be fat and well drained of whey.

1. Tomatoes stuffed with 3 types of cheese

You need the following ingredients:

- 6 large tomatoes
- a handful of fresh parsley leaves
- a handful of fresh chives
- 60 grams of mozzarella
- 350 grams of parmesan
- half a cup of low-fat cottage cheese
- a teaspoon of garlic powder, salt and pepper
- 2 teaspoons of olive oil
- a teaspoon of balsamic vinegar.

Here is how to prepare the appetizer from tomatoes stuffed with cheese!

Start by cutting the top of the tomatoes, which can be used as a & quotcapac & quot. Remove the seeds and pulp from the inside and place the tomatoes on a towel with the hollow side down, to drain the juice from them. In the meantime, take care of the filling. In a blender, put the mozzarella first, and after it is chopped, add the Parmesan cheese. Mix the two ingredients, and at the end add the cottage cheese. After the composition is homogenized, put it in a bowl and add the finely chopped garlic powder, parsley and chives, salt and pepper to taste.

Next, fill the tomatoes with the cheese mixture. Once this operation is completed, put the "caps" on the tomatoes. But if you choose to give them up, you can decorate the tomatoes with parsley, dill, mint, green onions or radish slices.

Now I'm ready to arrange on the set! In the last stage, make a dressing of olive oil and balsamic vinegar and sprinkle with it tomatoes stuffed with cheese. This appetizer has a special flavor and a fine texture thanks to the mix of 3 types of cheese. Certainly, those who will have the opportunity to taste these creative appetizers prepared by you will be pleasantly impressed.

1. For starters, peel the mushrooms. Put cold water in a bowl and lemon juice, clean them well of pebbles and soil. Lemon will help them not to turn brown during cooking.

2. In a tray lined with baking paper, put the hat down and bake at 200 degrees for 10 minutes. During this time, all the excess water will come out of them.

3. After the time has elapsed, remove them and change the baking sheet from the tray. Sprinkle a little salt and pepper in the hats, fill the mushrooms with a generous cube of mozzarella, grate the cheese on top gouda, and we put a little over it dill chopped and a little green onions.

4. Bake for 15 minutes at 180 degrees, and finally we can move the tray on the top shelf to brown the cheese nicely, or we can set the oven to heat only at the top. Good appetite!

If you like it, share it with your friends!


For the filling:
450g sweet cow cheese
1 or
10 tablespoons caster sugar
2 vials of Dr. Qetker rum
1 sachet of vanilla sugar Dr. Qetker
1 tablespoon gray

For the dough:
500g flour
1 sachet of dry yeast
70g old
260g milk
50g margarine
A pinch of salt
1 or

Susan and poppy seeds sprinkled on top
1 egg and 100ml milk to grease the Parisians

Method of preparation:
Put the cheese in a bowl, add the sugar, rum essences, vanilla sugar sachet, an egg and mix until smooth. Then add a tablespoon of semolina and mix everything again.

I kneaded the dough and leavened it in the bread machine. I put all the ingredients in the following order in the bread machine, the milk, which I heated a little, egg, margarine, caster sugar, flour, yeast and salt. I left the dough for 1 hour 30 minutes in the bread machine (during which time it kneaded and leavened).

After the time expired, I took out the dough on a wooden bottom sprinkled with a little flour, I divided it into seven balls, I spread each ball with the rolling pin in a rectangular shape, I imaginarily divided the rectangles obtained lengthwise and I cut half of the rectangle into six bands.
I put a generous spoonful of the cheese filling on the uncracked side and I rolled, starting from the filling, so that the strips remain outside the rolls.
The rolls thus obtained, we put them in a tray lined with baking paper and leave them to rise for another 45 minutes.

Meanwhile, in a bowl, break an egg and mix it with 100ml of milk. After the Parisians have fermented enough, grease them with this composition, sprinkle poppy seeds or sesame seeds on top and put them in the preheated oven for 10-20 minutes, until they brown nicely without burning.