New recipes

Sandwich with cheese, some fine cheese with sour cream and egg

Sandwich with cheese, some fine cheese with sour cream and egg


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Cheese sandwich, something fine cheese with sour cream and egg:

Put the boiled egg in cold water for about 5 minutes.


Post vegetarian lasagna

Post vegetarian lasagna recipes: how to cook post vegetarian lasagna and the tastiest recipes for a vegetarian diet to lose weight, vegetarian meatball soup, vegetarian belly soup, quick lasagna, lasagna with cheese, lasagna quattro formaggi, lasagna with minced meat, fasting appetizers, fasting rolls, fasting cannelloni.

Vegetarian Lasagna (post)

Foods and vegetables, Pasta and pizza, Fasting recipes for 4-6 generous servings: 1 box of lasagna 100 g soybeans granules 2 fist-sized onions 2 cans of red cubes (400 g each) 2 large red peppers 4 tablespoons sunflower oil or olive (chance) 3 tablespoons tomato paste 3 teaspoons top.

Mediterranean Lasagna with Vegetables (Vegetarian Recipe)

Pasta and pizza 2 small eggplants, cut into pieces of 2.5 cm 2 red onions, cut julienne 2 red peppers, without seeds, cut into wide strips 4 cloves of garlic, chop 5 tablespoons olive oil 450g zucchini slices 225g leaves fresh lasagna 50g parmesan.


French potatoes au gratin

French potatoes au gratin recipes: how to cook au gratin french fries and the tastiest recipes for French potatoes with telemea, au gratin zucchini, French cake recipes in French, Bavarian potatoes, potato food, potato soup, potato stew, potato dish, baked potatoes, potato stew.

French potatoes au gratin

Meals, Potato dishes 1 kg potatoes 250g sofia cheese 2 eggs 100g sour cream cup salt and pepper

French fries in the oven

Food, Potato dishes, Appetizers 800 g potatoes 3-4 eggs 300 g cream 350 g cheese salt pepper

Grilled chicken breast and au gratin potatoes

Meals, Meat dishes 3 chicken breast fillets 2 tablespoons honey 1 tablespoon soy sauce 1 tablespoon balsamic vinegar salt, pepper garnish: vegetable mixture gratin potatoes with parmesan

French fries with telemea

Food, Potato dishes 1 kg potatoes, 300 g sheep's milk, 6 eggs, 100 g butter, 100 g cheese, 100 ml sour cream

Baked french fries

Dishes, Garnishes for 4 servings: 6-7 medium potatoes 2 large onions 3 cloves garlic 1 bunch of fresh parsley 1 cube of chicken breast soup a cube of butter 3-4 tablespoons olive oil salt and pepper

Potatoes au gratin

Meals, Potato dishes 500 g potatoes (I put 600g) 4 eggs 100 g cheese 100 g butter (I think it works even less) 2 tablespoons milk ½ link parsley salt pepper

Baked potatoes

Potato dishes, Foods, Vegetable food 3 teaspoons butter 3 teaspoons flour salt pepper 2 cups milk 150 g cheddar 6 potatoes

Potatoes au gratin with smoked

Dishes, Meals with potatoes 700 gr potatoes 300 ml sour cream 3 eggs 200 gr kaiser 50 gr butter salt, pepper 250 gr cheese

Potatoes au gratin

Meals, Meatless dishes 200 g sheep cheese 500 g potatoes 3 eggs sour cream 200 g white pepper cheese a little vegeta milk butter

French fries with feta and cheese

Meals, Meals with potatoes 1, 5 kg potatoes, 500 g feta, 400 g cheese, 7 boiled eggs, margarine for greased tray, salt. for the sauce: 2 raw eggs, 100 g flour, 150 ml milk, 350 ml sour cream, 2 tablespoons margarine, salt.

Potatoes au gratin with cheese and minced meat

Meals, Potato dishes 500 g potatoes, 2 eggs, 5 cloves garlic, 50 g butter, 200 g minced meat mixture (pork with beef), 200 g cheese.

Potatoes au gratin with quail eggs

Food, Potato dishes 700 g potatoes 12 quail eggs 1 egg 10 g salt butter, pipe

Potatoes au gratin on a bed of bread

Meals, Meatless dishes three to four medium potatoes, peeled a cup of milk two eggs four slices of bread salt pepper cheese parsley butter

Potatoes au gratin with soy slices

Fasting recipes, Meals 10 pcs. potatoes 1 teaspoon salt 150 ml sunflower oil 250 gr vegetable cheese 3 pcs. green parsley 6 pcs. soybeans

Grated potatoes

Garnishes, Meatless dishes 200ml milk 300ml sour cream 2 bay leaves 4-5 sprigs of fresh thyme nutmeg, grated 1 tablespoon olive oil butter 1 large onion, finely chopped 4 cloves garlic, crushed 2kg potatoes, finely sliced ​​fresh parsley, finely chopped chopped 150g gruyere.

Gnocchi au gratin

Pasta and pizza 1 packet of commercial potato dumplings 50 g parmesan 100g cheese 100ml sour cream 50g sweet cheese 25g pepper butter, salt

Gratin Dauphinois / Potatoes au gratin

Foods with vegetables, Vegetarian recipes 1-1.2 kg of potatoes 4 cloves of crushed garlic 50 g butter 300 ml milk 200 g sheep's milk 200 g cheese / mozzarella 200 ml fat cream spices: marjoram thyme base for food pepper salt

Pumpkin and gratinated potatoes, a Sunday meal

Foods with vegetables and vegetables -4 medium pumpkin -1 capsicum -2 carrots -1 dried onion -1 green onion connection -1 kg potatoes -250 gr. smoked case -200 gr. sm ^ ant ^ ana (or yogurt) -5 eggs -salt salt -tarragon -thyme -basil -1 link dill leaves -1 link leaves of.

Potatoes au gratin with cheese and sour cream

Food, Potato dishes · 1 kg potatoes · box of cheese and sour cream · 150 g sofia cheese · dill bunch · salt (to taste) · pepper (to taste)

French donuts with honey and cinnamon-quick recipe

150ml water or milk, oil, a pinch of salt, 150 g flour, 3-4 eggs, 100 g fruit syrup or honey or vanilla sugar, oil for frying, cinnamon.

Pumpkin au gratin

Foods with vegetables 4-5 smaller pumpkins 10 cherry tomatoes 1 mozzarella salt, pepper olive oil

Apple Pudding

Sweets, Pudding 170g butter 8 apples, peeled, pitted, cut into pieces 60ml brandy 10 eggs 110g powdered sugar 1 teaspoon vanilla essence 400ml sour cream 200ml milk 450g French muffins, cut into thin slices powdered sugar

Fleas with bacon au gratin

500 grams of flea 200 grams of smoked bacon diced (or pancetta) 250 grams of grated smoked cheese butter.

Small au gratin

500 g small 150 g sliced ​​cheese 100 g peasant ham 300 ml sour cream 100 g sheep's cheese (grated cheese) 1 egg yolk 1 tablespoon breadcrumbs pomegranate seeds (for garnish) salt pepper

Liver au gratin with spicy sauce

Foods, Liver meat dishes (washed, dried, salted and peppered), parmesan, kaiser slices. for the sauce: sour cream, paprika, hot peppers, garlic.

Noodles au gratin with mushrooms and cheese

Cheese, Water 250g wide fat noodles for the dish 600g fresh mushrooms or 1 can 1 onion salt red pepper in broth 3 eggs 1 / 2l milk 150g cheese.

Grated zucchini

Garnishes 1 1/2 cups sour cream 3 cloves garlic, chopped 1 sprig of fresh thyme 1 knife tip 900g zucchini, cut into slices salt and ground black pepper, to taste 9 tablespoons gruyere cheese, chopped 1/2 cup onion rings crunchy

Pumpkin au gratin

Meals, Meal with vegetables 3 small pumpkins an onion 1 clove garlic 50 g salami (or ham) 50 g bellows cheese (you can put more but I had so much more) breadcrumbs butter 1 egg 1 tablespoon sour cream salt pepper

Pumpkin au gratin

Dill, Basil, Zucchini 1 zucchini 3 slices salami with ham 150-200 gr sheep's cheese 3 tablespoons grated Parmesan cheese 80-100 gr cheese 3 eggs 1 tomato salt pepper dried basil green dill

Gratinated pumpkin with cheese

Zucchini, Rosemary, Green onion 2 small zucchini 1 green onion 120 gr cheese 150 gr cheese 1/2 link green dill 3 eggs salt pepper a few slices of dried rosemary kapia

Pumpkin au gratin

Water a large zucchini washed and cleaned 200 gr. of Telemea cheese 200 gr. grated cheese 2 eggs 200 ml cooking cream 6 tablespoons breadcrumbs 2 tablespoons oil salt freshly ground pepper water

Pumpkin au gratin

Peppers, Bell peppers, Cheese 4 -5 young zucchini 1 onion 2-3 strands of green onions 2 bell peppers 150 g kaizer 150 g cheese 150 g cheese 2 eggs 1 bunch parsley olive oil

Shrimp au gratin with spinach

Dishes with over 1 onion, 1 tablespoon butter, 150 ml dry white wine, 200 ml water, 200 ml liquid cream, 300 g shrimp, 1/2 lemon, 300 g frozen spinach, 1 tablespoon butter, 50 g cheese, salt , freshly ground pepper.

Chicken with au gratin carrots

Meat dishes, Meals with vegetables and greens 300 g chicken (thighs hammers chest) 2-3 larger carrots 30 ml oil 30 g butter 2 teaspoons sugar 1 cube / teaspoon chicken concentrate a few sprigs of parsley salt pepper curry thyme

Grated Gnocchi, With Broccoli and Spinach

Pasta and pizza, Pasta 1 tablespoon olive oil 1 finely chopped onion 2 tablespoons flour 350ml milk 280g cream cheese 100g spinach 100g milk 1 small broccoli, cut into pieces 600g gnocchi, ready meals 30g grated Parmesan

Pork muscle roll with vegetable mix as adjud

Thyme, Potato, Pepper for the roll: - a piece of pork muscle (about half a kilogram) - 3-4 slices of smoked ham - 1-2 cloves of garlic - spices: salt pepper thyme sage coriander etc - a glass of wine white (preferably chardonnay) - olive oil.

Tasty au gratin tortellini

Pasta and pizza 250 gr tortellini with mushroom filling 250 gr tortellini with cheese filling 100 gr butter 100 gr parmesan 50 gr flour 700 cl milk with 3.5 fat 200 gr diced peeled tomatoes salt pepper nut nut oregano.

Pumpkin au gratin

Meals, Meals with vegetables 2 large pumpkins cottage cheese and sheep's milk (300g) dill or other greens that you like butter 2 eggs a little milk and fatter yogurt (milk to make the yogurt more fluid, or you can use sour cream about 300g) a little cheese or parmesan for shaving.

Liver with mushrooms au gratin with smoked cheese

Crumb, Water 250 gr chicken liver 4 large mushrooms 1 onion 2 tablespoons oil salt pepper 2 eggs 100 gr sour cream 50 gr smoked cheese green parsley 1 tablespoon pepper paste 1 tablespoon flour 1 tablespoon oil 30 gr breadcrumbs

How to make PERFECT mashed potatoes

Appetizers, Potato dishes 3 large potatoes 125 ml milk 65 g butter salt pepper

Spicy french fries

Meals, Potato dishes 500 gr potatoes, 1 onion, 1 hot pepper, salt, oil

Rustic potatoes

Foods, Potato dishes, green onions, garlic, parsley, salt, olive oil.

Potato accordions

Food, Potato dishes 6 potatoes, 50g butter, 200g salami, 3 triangles of melted cheese

Potato tortilla (potato omelette)

6 eggs 4-5 potatoes (suitable) 6 eggs, salt, pepper, 100ml oil for frying potatoes.

Rantalati potatoes

Meals, Potato dishes 4-5 red potatoes, 1 onion, 5 tablespoons oil, salt, 1 tablespoon paprika.

Deadly potatoes

Meals, Meals with potatoes 4-5 potatoes, 200 gr meat 3 eggs salt, pepper, garlic

Simple potato soufflé

Meals, Potato dishes for 5 servings: potatoes - 1 kg onion - 100 g eggs - 3 pieces oil - 300 ml

Delicious peasant potatoes

Food, Potato dishes 2 kg potatoes 4 large onions 500 gr kaizer a link parsley salt and pepper

French fries - Szekler

Food, Potato dishes 6 large boiled potatoes 4-6 hard boiled eggs a small box of sour cream 1 Szekler sausage salt


The best sandwiches in the world (I)

The sandwich is the reliable friend both for the package at work or school, as well as for countless other occasions when you want something good, healthy and satisfying, that can be easily eaten. The sandwich can replace a meal at home, not only in "trips".

So, some ideas and recipes for the best sandwiches in the world are welcome.

Some tips: always use good quality and fresh ingredients, use wholemeal bread, if possible one day old and lightly browned, if you eat it immediately and leave the bread unroasted if you prepare it for the package.

An ideal sandwich should contain a salad or vegetables or fruits, a source of protein (cheese or meat), a source of healthy fats (best butter or a fatty cheese) and be a good source of healthy carbohydrates (wholemeal bread). , recommends The Guardian.

Cheese sandwich. The classic cheese spread will be much better if you mix several types of cheese. Choose a flavored cheese, a fatty one and possibly a well-dried cheese. Grate the cheeses and mix. Finely chop a small onion, a piece of leek (only the white part) and a small clove of garlic. Mix them well. Add salt and pepper. Add everything over the cheeses.

Place a layer on top of a slice of lightly browned bread and greased with a thin layer of butter. Press and place a second slice on top. Onions and garlic will not be felt because their flavors combine with the cheeses. The final taste is perfect.

Egg in sandwich with salad. Perfect instead of the table itself. Boil whole eggs, but in such a way that the yolk remains soft to sticky. Two for each sandwich. For four sandwiches, you need two tablespoons of mayonnaise, two tablespoons of finely chopped spring onions, two tablespoons of chopped parsley, salt and pepper, a tablespoon of lemon juice, two teaspoons of Dijon mustard and eight slices of bread. integral or multigrain, lightly browned. There is also a small bouquet of sorrel or rockets, washed and dried, or any other salad you like.

If it is for home, add a few slices of tomatoes. Peel the eggs. Mix together the mayonnaise, onion and chopped parsley. Add salt, pepper, lemon juice, mustard. Crush the eggs with a fork and add them to the sauce already prepared and mix well together. Put the salad evenly on the slices of bread. Put the tomatoes (if you want) and divide the contents of the egg salad evenly. Cover with a slice of bread and you're done.

Strawberry sandwich. It is also called "Wimbledon" and for a perfect taste you need wholemeal rye bread, for the sweet taste and aroma of walnut that this bread has. You still need (for two sandwiches), 150 grams of sliced ​​strawberries, a sliced ​​banana, three tablespoons of Greek yogurt, four slices of rye bread, fried in the oven, a teaspoon of honey.

Brown the bread, spread the honey evenly on all four slices of bread. Mix the banana with the yogurt and strawberries. Put a drop of cinnamon. Divide everything evenly into two slices, cover with the second. There are restaurants where two sandwiches prepared in this way sell for 10 euros!

Sandwich with beets and mustard. A variant only with vegetables, but with nothing inferior. For two sandwiches, you need four slices of wholemeal bread, a suitable beet boiled or baked and cut into thin slices, a tablespoon of sour cream a tablespoon of mayonnaise, a tablespoon of mustard, 4-5 grated radishes, salt and pepper, butter.

Grease each slice of bread with butter. Place slices of beets on top, add salt and pepper. Mix sour cream, mustard and mayonnaise with radishes and place evenly over the beets. Place the second slice of bread and serve.


Cheese appetizer

8 pcs Appetizer with cheese

  • Baskets:
  • 1 or
  • 4 tablespoons white wheat flour
  • salt to taste
  • 3-4 strands of freshly chopped parsley
  • Cheese cream:
  • 150 grams of cream cheese
  • 50 grams of finely grated cheese
  • pepper
  • 1 tablespoon olive oil
  • 1 ground cumin powder
  • Cheese balls:
  • 100 grams of purebred sheep
  • 2 tablespoons sour cream (20% fat)
  • Finishing:
  • 50 grams of cheese
  • 1 carrot
  • 1/4 cucumber
  • paprika
  • rosemary twigs
  • green parsley

Easter with sour cream

Last year was the first time I tried Easter with sour cream. I didn't even do the traditional and classic Easter until last year. Just an impressive collection of cheesecakes. And that's because I've never been very happy to eat a lot of cake dough until I get to the fine cheese filling.

But, because everything changes with age, I rethought things. And I couldn't even let Easter pass without me even marking it with a traditional dish. That's how we gathered another dear and special recipe in the campaign "The joy of sharing something good", by Dr. Oetker.

I wanted today's recipe to be a truly traditional Romanian-inspired one. Since the Holy Passover is approaching, I sought to have a great spiritual and emotional charge. Thus, I turned to the book with recipes of a great Romanian collector of folklore and keeper of traditional Romanian recipes, Radu Anton Roman.

Before leaving you the chosen recipe, Gluten-free Easter with sour cream and raisins, I leave you with an explanation (taken from Radu Anton Roman's book) why this dish is crucial:

"The most important baking, which is eaten by both Romanians in Bucovina and those in Moldova during the Easter holiday, is Easter - plural Easter, dim. pasture plural pasture. Easter is made in most parts of Bucovina only from clean wheat flour selected, sifted through a thick sieve, which before that is molded and, after the dough is put in the dough, is left to leaven until it grows and gives to come out of the chiersin or covata in which it has been kneaded, outside. However, a number of Romanians, namely the poorest, make it from wheat flour sifted through a thick sieve and mixed with puppet flour, also sifted through a thick sieve. The reason why Easter is made everywhere only from wheat flour is the following: The biggest and most important holiday of the year is Easter, so the most important baking, which is made for this holiday is Easter.

The most advanced and widespread form given to the paste is the round one, because it is believed and said that the diapers with which the Lord Jesus Christ was wrapped were still round, then in four horns or rather quadrangular, for that the tomb in which our Lord Jesus Christ was buried was still square or square.

The thickness of the dough is at most a finger's breadth, that is, just like the unleavened bread that Romanian women make on different occasions, with the only difference that, while the unleavened bread is always made from unleavened dough, at that time Easter was made only from well-leavened dough. in which salt and sweet cow's milk are put, then, according to the circumstances, also crushed heads of cloves, crushed cinnamon and sometimes saffron.

Both on the sides or edges, and in the middle of it, are placed a kind of twists or braids, similar to dough, simple or adorned at certain distances with some stars, namely the twist or braid first or side in round or square shape, as is the Passover, and the middle ones in the shape of a cross, which means the cross on which the Savior of the world was crucified.

However, simple pastes are also made, ie without braids and without a cross in the middle, but only with teeth on the edge. These are called toothed or simple Easter eggs, and those with crosses are called cross Easter or Easter pills - singular Easter Easter. Between these braids or twists, that is, between the teeth, or the braids
marginal and between the cross, is usually put cottage cheese, rarely sheep, salted and kneaded with egg yolk, greased and smoothed on top with a felesteu or brush, made of chicken feathers, which is stretched into egg yolk , and adorned with raisins and small pieces of green larch leaf.

But some women, in addition to the eggs they beat in the cheese, and in addition to the raisins, still put sugar in this cinnamon. Poor women, who do not have cheese, buy small grains of corn or pea, boil it in sweet milk and then make pills with it. Easter cakes, that is, those that are embellished with a diametrically woven or simple cross, as is the circle, are usually meant to be taken to church on Easter day, to sanctify the simple ones for family members to eat, and the little ones, called pastures, are made for the joy of the children, where they are, or to be given to the poor, who stand and beg at the door or gate of the church ”

Regarding the recipe that I propose to you today, Easter with sour cream, I have adapted the quantities of ingredients mentioned by Radu Anton Roman, so that it fits in my 20/25 cm tray. (A little Easter came out for us, but we weren't upset!)

I didn't refrain and didn't give it a classic shape, as the author says above, but I embellished it with some popcorn. That's because I really miss spring!


Arnold Bennett soufflé - fluffy pancakes with a fine mixture of fish and cheese

The writer Arnold Bennett was one of the few earthlings who can boast of a food that bears his name. The chefs of the Savoy Hotel in London created a special dish for the days he spent there: an omelette with smoked haddock (a very popular ocean fish in the UK and USA), parmesan and sour cream. It is said that he liked it so much that he asked to be cooked everywhere he traveled.

The Arnold Bennet omelet has been on the Savoy Hotel menu for almost a century, and the famous chef Gordon Ramsay, who now owns the hotel restaurant, could not help but keep the recipe. However, he invented a special dish based on the same ingredients, and in honor of the special guest, he gave it the same name: Arnold Bennett. Arnold Bennet's soul can be a main course for dinner or an aperitif for the party.

Prepare the pancakes from the first 3 ingredients and fry them in sunflower oil. You should get 4-6 pancakes, depending on the size of the pan in which you fry them.

Remove the skin from the fish and place the fillets together with the onion, milk and bay leaf in a deep pan. Put half a teaspoon of butter on top. Boil them together until the milk boils.

Take the pan off the heat and let the mixture cool for 7 minutes. Now you can take out the fish and strain the boiled milk into a cup.

Break the fish fillet into strips by hand. Soak the butter in a pan and sift over half the amount of flour, mixing with a wooden spoon. Don't stop mixing because you risk making some lumps.

Boil the butter with the flour for a minute on low heat, and then add the rest of the flour, repeating the operation. Gradually pour the milk in which the fish was boiled, and incorporate it into the flour mixture.

Pour this white sauce into a bowl and incorporate the egg yolks. Gordon Ramsay says it incorporates better if the sauce is hot. Stir in 2/3 of the amount of grated Gruyerre cheese, which will melt in the hot sauce.

With a wooden spoon, incorporate the fish strips into this mixture and season with salt and pepper.

Beat the egg whites separately and incorporate them into the hot soufflé mixture. It would be ideal to have several small heat-resistant glass or ceramic trays of the same size (20x11 cm), in which to put a pancake. If you don't have such a thing, use a larger tray, also made of ceramic, but it will be harder for you to fill the pancakes.

Grease the trays with butter and place a pancake in each, so that the edges of the pancake are outside the pan. Pour the soufflé mixture into each pancake evenly. Now wrap the edges of the pancake on top of each other.

Boil the sour cream in which to incorporate the remaining amount of Gruyerre cheese, after you have taken the sour cream off the heat. Pour over the folded pancakes and sprinkle with grated Parmesan cheese.

Bake them in the preheated oven at 190C / gas stage 5, for 15 minutes, until the soufflé swells and a copper crust forms on top.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


House cheese. Step by step

Necessary ingredients for homemade cheese:

  • one kg of cottage cheese
  • a liter of milk (preferably from the country - I say)
  • 80 gr. butter (that meant about four tablespoons)
  • an egg
  • half a teaspoon of baking soda
  • half a teaspoon of salt

How to prepare homemade cheese:

As I was cooking this recipe for the first time, I used only half of the above quantities (except for the egg, of course - but I still chose a smaller egg) and I got a small piece of cheese (about 200 gr.). I'm not very sure I would make large quantities because I wouldn't want it to dry out (I prefer it as fresh as possible) - but this is another area to explore (I thought that keeping it for a while under certain conditions can lead to different degrees ripening, so to different tastes, different flavors).

The recipe as such can be divided into two main steps: preparing the raw material (1) and preparing the cheese on the fire (2). There would be a third step: strengthening the cheese in shape, but this does not require our direct intervention, so I do not consider it relevant.

Put the milk to boil in a pot (I used unboiled, fresh milk) in a plate, grind the cottage cheese with a fork. When the milk starts to boil, add the cheese, mix well with a wooden spoon and leave on the fire for about 5 minutes, until the whey is formed. We take it off the fire and, in a sieve that we lined with some gauze, we pour the cheese to drain the whey. It takes an hour (says Irina), I left overnight. The next day, "it is given on the grater or on the meat machine" - says Irina -, I found that the final product is quite crumbly, so I skipped the last suggestion, I just kneaded the cheese by hand to grind it as much as possible. more. I could have done this in the blender too, but I said there was no point in soiling the tank for so much. At one point, I thought that maybe I was wrong and in the final product there will be bigger pieces of cheese. As evidenced by the picture above, this was not the case - maybe because I mixed very conscientiously in the second step.

For this step I used a stainless steel pot, I don't know if it's the most inspired idea, while we were working on the final product, I thought that the tuci pot in which I usually make polenta would have worked better. Irina usually uses a Teflon vessel.

Melt the butter, add the cheese as small as possible. Mix with a wooden spoon until the composition is homogeneous. In a bowl, beat the egg with salt and baking soda as for the omelet. Pour the egg over the cheese and mix enthusiastically until the composition is homogenous and turns into a thick cream. As a personal observation, the composition became "infused" when I added the egg over the cheese - I guess it's the contribution of baking soda I continued to chew and returned to a normal texture (increasingly) creamy (but I also chewed desperately).

Remove from the heat, continue to stir very vigorously and then pour into the mold (I used a clean, thicker plastic box left over from an ice cream taken from the store). Leave to cool and harden (overnight, I say), then remove from the form and can be consumed.

Everyone appreciated my cheese, the test of fire was when I gave it to my husband (the whim of the house), I didn't tell him that I made it (so as not to start with preconceived ideas) and he ate with lust and very approver.

So we can only agree with Irina's conclusion: "It's not hard and it's much better than commercial cheese!" Amen!


New Year's Eve appetizers 2019. 5. Roll with salmon and cream cheese

New Year's Eve appetizers 2019. ingredients:

1 packet of cream cheese
1 tablespoon fresh and chopped dill or a teaspoon of dried dill
4 was tortilla
a smoked salmon, finely chopped
16 spinach leaves
16 slices of red bell pepper

New Year's Eve appetizers 2019. Method of preparation:

Mix the dill with the cream cheese. Put 50 gr of the composition on each tortilla, then a quarter of the salmon. Cover with 3-4 spinach leaves and 4 slices of red pepper. Roll the tortilla sheets, squeezing them tightly, and wrap them in cling film. Put them in the fridge for at least 2 hours, but no more than 24 hours before serving.


Ingredient Puff With Leerdammer Cheese

  • 40 grams of butter
  • 40 grams of flour
  • 190 ml. of hot milk
  • 50 grams of Leerdammer cheese + 1 tablespoon for topping
  • 2 eggs
  • 1 knife tip of grated nutmeg, pepper
  • in addition, butter to grease the forms
  • optional, for serving: 2 large apples, lettuce leaves to taste, 1 tablespoon sugar, juice of 1/2 lemon, 1 tablespoon olive oil, 20 grams of butter, salt and pepper

Leerdammer Cheese Puff Preparation:

1. If you want to follow my serving suggestion, before you start the actual preparation of the soufflé, it is good to choose, wash and drizzle the salad leaves and caramelize 1 tablespoon of sugar in a pan. Add the peeled apples and seeds and slices, butter and 2 tablespoons of lemon juice. Cook the apples over medium heat until they are covered in a thick caramel syrup, then set aside.

2. Turn on the oven and set it at 180 degrees Celsius. For this recipe I used Leerdammer Original cheese.
3. Melt the butter over medium heat in a saucepan, add the flour and mix vigorously until impregnated with butter. Extinguish immediately with hot milk poured into a thin thread, while stirring vigorously with the pear-shaped target, so as not to form lumps at all. As soon as it thickens, the base sauce is removed from the heat.

4. Leerdammer cheese must be prepared in advance, scraping 50 grams on a fine grater. Immediately afterwards, add the yolks to the base sauce and mix vigorously.

5. Whisk the egg whites with 1 teaspoon of salt. Add to the basic sauce Leerdammer cheese, nutmeg, salt and pepper to taste (keep in mind that the cheese is salty and you have salted the egg whites) and mix well. 2 tablespoons of egg whites are incorporated into the base sauce, stirring vigorously, then the whole composition is poured over the egg whites, mixing lightly with a flexible spatula, so that the air contained in the egg whites is not completely eliminated, this being the only & # 8222agent growth & # 8221 of this composition.

6. Prepare 4 ramequin type forms, greasing them well with solid butter and divide the composition in them evenly. Place a little Leerdammer cheese on top (from the extra spoon specified on the list of ingredients) so that it does not touch the walls of the ramekins. Place in a preheated oven at 180 degrees Celsius in a pan in which 1-1.5 liters of hot water are poured, and will bake for 20-25 minutes in a bain-marie.

7. As long as the soufflés are in the oven, its door should not be opened at all, it is the only thing that must be respected, the rest of the myths about soufflés, which claim that no fly should be heard flying, that we are not allowed to We are talking about how long they are baking are simple myths that do not come true. At the end, the soufflés will be spectacularly raised, with a beautifully browned dome.

2 minutes before removing the soufflés from the oven, season the salad with lemon juice, salt, pepper and olive oil and arrange on plates alternating with caramelized apple slices (and small red fruits, if desired). The baked soufflés are placed next to this salad with the shape (the soufflés are always served from the way they were baked) and are presented at the table as soon as possible, because if they cool, they will be left.

A suggestion to diversify this preparation: add in the basic sauce 1 teaspoon of finely grated black truffle (in which case you will give up the nutmeg) and you will get a beautiful fragrant soufflé with truffles. For a spicier note, you can add 30-40 grams of very, very finely chopped chorizo ​​and the suggestions can continue, you can diversify the soufflé recipe according to your imagination. May it be useful to you!



Comments:

  1. Aswad

    You have hit the mark. Thought excellent, it agree with you.

  2. Faujin

    Let her say it - the wrong way.

  3. Wambleesha

    I think you are making a mistake. Let's discuss. Email me at PM, we'll talk.

  4. Murray

    I think this is a great idea. I completely agree with you.

  5. Talar

    The blog is just super, I will recommend it to my friends!



Write a message