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

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

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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

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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.

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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!


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