In a bowl, put sifted flour with salt.
Rub the yeast with the sugar until it dissolves, add it over the flour. Pour the mineral water gradually, start and knead.
At the end, add the olive oil and knead until it is well incorporated. We will get an elastic and non-sticky dough.
Cover and leave to rise for 30-40 minutes.
We chopped the thawed spinach.
Cut the green onion into rounds.
In a pan, heat the oil, add the spinach and green onions.
Sprinkle with salt, pepper and a little garlic powder.
We simmer it for 4-5 minutes on the right heat, stirring from time to time.
When it is ready, we put it aside and let it cool.
Heat a non-stick pan, brown the slices of ham on both sides, then take it out on a plate.
We put the mozzarella on the large-mesh grater.
We put the cottage cheese in a bowl and grind it by hand.
Add grated mozzarella, parmesan, egg, mix well.
At the end, add the sour cream and chopped green dill.
We taste it with salt and pepper.
We turn the leavened dough on the work table, on which we sprinkle a little flour before.
We spread a suitable thin sheet.
Wallpaper a tart tray with baking paper, put the sheet of dough.
Turn the spinach over, level it, place the slices of ham, then the cheese composition that we spread well with a spatula.
If you have excess dough on the edges, cut it.
Put the tart in the hot oven, at 180 degrees C, for 40-50 minutes, until it browns nicely on top and is baked.
Take it out of the oven when it is ready, let it cool.
We serve it and serve it!
Enjoy your meal!
Gruyere cheese and artichokes, playfully alternating in layers coated protective of thin slices of ham & # 8220Black Forest & # 8221 and sprinkled with mustard sauce & # 8230 Delicious and refined, a perfect appetizer for a gala meal & # 8220. Guaranteed, guests will be amazed by the combination of tastes and flavors.
In order for the preparation to be faster and without too much hassle, I recommend you to use small canned artichokes, which even if it does not normally have the same taste as fresh artichokes, then boiled on the spot, saves you a lot of pain. # 8221. Instead, to keep the flavors intact, I would advise you not to replace Gruyere cheese (cheese of Swiss origin, made from cow's milk, left to age between five months and a year) with any other kind of cheese. or with a cheese.
& # 8211 Gruyere cheese 400 g
& # 8211 boiled artichoke 450 g
& # 8211 white wine 100 ml
& # 8211 ham 16 slices (200 g)
& # 8211 yolks 6 pcs.
& # 8211 cooking cream (32% fat) 200 ml
& # 8211 whole milk 200 ml
& # 8211 mustard 50 g
& # 8211 instant beef soup 100 ml
& # 8211 pepper
Cut the cheese into cubes and let it sit in the white wine for at least an hour (preferably overnight), then drain it. In a larger bowl, beat the yolks with the milk, sour cream and a little pepper.
Preheat the oven to 180 degrees Celsius. In a non-stick form (possibly a cake), place the slices of ham so that they cover the bottom and walls well. The slices lining the walls should hang about halfway out (to be able to cover the check at the end & # 8201). Place a layer of Gruyere cheese on the bottom of the form.
Pour a third of the composition of eggs, sour cream and milk. Place a layer of artichokes cut in half. Cover with another layer of cheese and pour another third of the composition of eggs, sour cream and milk.
Add another layer of artichokes, the rest of the cheese and a mixture of eggs, milk and sour cream. Wrap with slices of ham and put in the hot oven. Leave for about 50 minutes or until the egg and milk composition has hardened, and the & # 8220checake & # 8221 has browned slightly on top. Allow to cool slightly and cut carefully (best cut the next day).
Serve the cake warm, sprinkled with a sauce made of 100 ml instant beef soup and 50 g of mustard.
Ingredients for cream cheese & # 8211 250 gr cow cheese, 100 gr sour cream, 1 onion, garlic to taste, salt, a little paprika Cream preparation [& hellip]
Ingredients for Beef Croquettes & # 8211 4 large potatoes, 500 gr minced beef, 2 eggs, 1 large onion, parsley leaves, [& hellip]
Ingredients for Suberec with chicken & # 8211 1/2 kg chicken breast, 250 ml water, 1 large onion, salt, pepper, 750 gr flour, Suberec Preparation [& hellip]
Ingredients for Fish Meatballs with Sesame & # 8211 700 gr fish for hake or carp, 4 large onions, 2 carrots, a few black peppercorns, 2 leaves [& hellip]
Ingredients for Pork Roll & # 8211 400 gr pork muscles, 150 gr mushrooms, 100 gr sausages, 100 gr smoked ribs, 100 gr cheese [& hellip]
Ingredients for Tomato appetizer & # 8211 6 medium tomatoes, 100 g rice, 100 g mayonnaise, 1 teaspoon mustard, lettuce leaves, parsley leaves [& hellip]
Ingredients for Meatballs with mushrooms and spinach & # 8211 5 large potatoes, 125 gr sour cream, 1 egg, salt, pepper, a little paprika, 5 mushrooms [& hellip]
Ingredients for minced chicken slices & # 8211 500 gr chicken breast, 2 tablespoons flour, pepper, salt, 2 eggs Preparation Meat slices [& hellip]
Ingredients for Mozzarella Sandwiches & # 8211 1 round bread, 250 gr cherry tomatoes, 200 gr mushrooms, 200 gr mozzarella cheese, 2 carrots, sesame, pasta [& hellip]
Ingredients for Meat Roll with Spinach & # 8211 1 kg pork, 800 gr spinach, 6 eggs, 2 bundles of green onions, 15 puppies [& hellip]
Ingredients for mango fish fillets & # 8211 4 fillets, 2 eggs, 50 g sesame seeds, 2 tablespoons oil, 3 fruits [& hellip]
Ingredients for braided roll & # 8211 ½ kg bacon or kaizer, ½ kg chicken breast, 250 gr minced meat, paprika, salt, pepper oil Preparation [& hellip]
Ingredients for Chicken Breast Rolls with Olives & # 8211 6 slices chicken breast, 6 slices cheese, a few plums, a little lemon juice, salt, [& hellip]
Ingredients for Tomatoes stuffed with mushrooms & # 8211 10 tomatoes, 150 gr mushrooms, 2 eggs, 100 ml oil, 1 tablespoon lemon juice, salt, pepper [& hellip]
Ingredients for Cheese Balls & # 8211 3 eggs, 50 gr cheese, 50 gr butter, 100 gr flour, 10 tablespoons water. Preparing Cheese Balls [& hellip]
Ingredients for Pancakes with cheese & # 8211 300 gr flour, 2 eggs, ½ liters of milk, salt Ingredients for pancakes with cheese & # 8211 200 gr cottage cheese [& hellip]
Ingredients for the pie with spinach & # 8211 250 gr commercial pie sheets, 500 gr spinach, 100 gr margarine, 150 gr grated cheese, 2 eggs, [& hellip]
Ingredients for Omelette with spinach & # 8211 6 eggs, 100 g sheep cheese, 20 g butter, 30 g sour cream, 300 g spinach, 1-2 tablespoons of [& hellip]
Ingredients Pie with eggplant and minced meat & # 8211 1 packet of pie sheets, 200 gr margarine, 200 gr minced meat, 1 kg eggplant, 1 onion, [& hellip]
Ingredients for Salmon rolls with sauce & # 8211 2 slices of smoked salmon, 250 gr sauerkraut, 3 tablespoons sour cream, 1 onion, salt, pepper Ingredients [& hellip]
Ingredients for stuffed potatoes & # 8211 1.5 kg potatoes, 50 gr butter, 3 eggs, 150 gr cheese, salt, pepper, Preparation Stuffed potatoes Choose potatoes [& hellip]
Ingredients for Eggs stuffed with chicken & # 8211 300 gr chicken, 10 eggs, a lemon, 1 tablespoon mustard, 50 gr butter [& hellip]
Ingredients for Zucusca Pie Dough & # 8211 300 gr flour, 2 tablespoons margarine, 100 ml hot water, salt, yeast Zacusca Pie Filling Ingredients [& hellip]
Ingredients for Turkey Roll with Broccoli & # 8211 2 turkey breasts, 1 can of corn, 50 g broccoli, 4 slices of ham, 2 tomatoes, [& hellip]
Ingredients for Viennese Meat Roll & # 8211 1 kg pork, 1 slice of bread, 5 eggs, 1 onion, oil, salt, pepper, [& hellip]
Ingredients Pie with Cheese Tiropita & # 8211 200 gr feta cheese, 1 tablespoon butter, 1 tablespoon flour, 200 ml milk, 2 eggs, salt, pepper, leaves [& hellip]
I took a 2 l can of milk from the market, but because it was hot when I got home, I found that I didn't care that it remained in the kitchen. And so that I wouldn't be sorry that I took it and used it somehow, I made a cheese out of it and that's how these pies came out.
fresh yeast as big as a walnut
5 tablespoons sugar
For the filling
cow's cheese resulting from 2 liters of milk
200g telemea cheese
2 eggs and an egg white
half a cup of semolina (100g)
peel of a lemon
2 liters of milk that were caught I heated them a little on the fire then I strained through a sieve covered with gauze. From the drained whey I put the dough and the resulting cheese for the filling
I put in a bowl the hot dice together with the yeast and sugar, I left it for a few minutes then I added the egg, flour and salt.
After a dough formed I put one soaked at room temperature
and I kneaded well resulting in an elastic dough. I put it in the basin and let it grow.
for the filling I put the raisins with vanilla essence in a bowl, I put eggs and sugar and I beat with a fork. Over the beaten eggs I put the cottage cheese and semolina
I mixed, then I put the telemeau on the grater with small mesh and lemon peel, I mixed and set aside.
After the dough doubled in volume (I didn't take the picture because the children had put their hands in it and I didn't have anything to do with the picture)
I broke pieces of dough, spread them on the table and cut them into squares or even rectangles, I put the filling in the middle and I folded some, about 2 I made 'cheesecakes' (gathered in the middle),
I also cut some circles with ring and stork inside. (let the pictures speak)
I put them in the tray and after they grew, I greased them with a little diluted yolk and pressed poppy seeds or sesame seeds according to everyone's preferences. then I put them in the oven and left them until they browned nicely
500 gr spinach
3 tablespoons flour
2 tablespoons oil
4 cloves garlic
For serving, eggs and bacon to taste.
Fry the onion and garlic in oil.
Add milk and salt.
When it starts to boil, add the spinach. I already had it in the frozen and frozen freezer. If you have it fresh, you have to boil it separately in a pot for a few minutes, squeeze it and cut it into small pieces.
Separately thicken. In a bowl put flour and gradually add milk, stirring to prevent lumps.
When the spinach starts to boil, add the thickness.
Let it boil for 2-3 minutes.
It can be served with fried egg, bacon or sausages.
In a pan, sauté the onion in 2 tablespoons of olive oil for 5 minutes, then add the garlic and chopped spinach and sauté for 10 minutes on low heat.
In a bowl, mix the spinach with feta cheese, chopped parsley, lemon peel, salt, pepper and chopped almonds.
In a round tray we put the first layer made of 2 sheets of pie and grease it with olive oil, then we put the next layer rotated at 45 degrees and so on until we finish the sheets and form a disc.
At the end, put the filling in the middle and cover with the excess leaves left inside, grease the top with olive oil and sprinkle black and white sesame seeds.
Bake at 190 degrees Celsius for 35 minutes or until golden
Before we begin, a little explanatory note about the ingredients:
Sashimi is a Japanese delicacy, usually found in sushi restaurants. It simply consists of very very fresh slices of raw fish (sometimes prepared by freezing and thawing, for more safety), cut rectangular with a very sharp knife.
Kimchi is an assortment of sauerkraut, characteristic of Korean cuisine. The cabbage is cut into small pieces and fermented with hot peppers.
Gari is a pickle prepared from young ginger roots in a sweet vinegar solution. Generally, when you buy sushi or sashimi from a specialty store, you get a few slices of stations to eat together.
Edamame are the seeds of young soybeans. They are eaten boiled or steamed, and in stores in the West you usually find them ready-cooked, either in pods (which are not edible) or peeled.
Wasabi is a green paste, very similar in taste to horseradish, prepared from a plant related to it, which grows in Japan. It can be replaced in recipes with horseradish paste.
I boiled the rice first and let it cool. I placed it on the bottom of the serving bowls.
On top, I put the baby spinach leaves. Above, in unmixed weights, thin slices of avocado, thin slices of kimchi, carrot strips, edamame, mango and pineapple pieces.
On top of all this, I put sashimi and ginger on top.
I mixed wasabi with lime juice and soy sauce until smooth.
I poured the sauce thus obtained over each bowl.
The average grade given by the jury for this recipe is 9.75.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Poke bowls, Hawaiian appetizer recipe with raw fish
Time: 1h (if you have pie sheets it takes less)
Composition: 4 eggs, 1kg fresh cheese, 100g grated telemea, 150g sugar, 1 sachet of vanilla sugar, raisins, rum, lemon peel or grated orange
dough: 200g flour, 100ml water, salt
And of course spreads anemia:
Method of preparation:
For the composition, mix 3 eggs with the rest of the ingredients. To prepare the dough, lightly incorporate water and flour with a pinch of salt until a crust is formed hard enough to be kneaded by hand. Divide the crust into three parts the size of a small apple and spread with a rolling pin on a bed of flour so that it does not stick to the table.
The sheets are stretched until they come out a little bigger than the tray in which the pie is to be baked.
Grease the pan with butter or oil and line with flour. Put a sheet of pie in the tray with the edges on the outside and pour half of the composition smoothing well so that the composition penetrates all corners. Bring the edges of the pie sheet over the composition and place the next sheet. Pour the rest of the composition, smooth and place the folds previously folded in aluminum foil. The loaves are placed in such a way that when the pie is cut, it remains in the middle of a piece of pie. Bring the edges of the dough over the composition and put the last sheet of pie. Grease with a beaten egg and put in the hot oven until browned, about 30-40 min.
Good appetite and Happy New Year.
Tricks from personal experience:
- If the fresh cheese is too juicy, add 2 tablespoons of semolina to the mixture.
- Instead of ravase you can put a coin wrapped in aluminum. The one who will find her will surely be the most delighted diner and it is said that he will be lucky in the New Year. Success!
- After removing from the oven, cover with a damp towel so that the top does not remain dry and can be easily cut.
I don't know what to think you have, but I'm fascinated by those round trays full of pies, baclavale and other sweets. I couldn't explain why, but I feel crazy when I see them. Well, relatively recently two large round trays came into my possession and the thought immediately flew to a cheese pie. & # 8220But what kind of pie? & # 8221, was the immediate question. Well, I made the Dobrogean pie, I made the Greek pie with feta and spinach & # 8230 I even made some boreks. And while I was thinking about the types of cheese pie that haven't been executed lately, I realized that the cheese and dill pie is missing. Compared to the Dobrogean pie, it is made, as we all inherited it, with thin sheets to buy and it has fewer eggs. In addition, do not dress the pie in that opulent layer of sour cream and eggs.
As a cheese for the filling, you can put what you like best. It is recommended, however, to combine a fat cow's cheese with an old telemea, possibly sheep's. For extra flavor and taste, I also put some smoked cheese, but you can omit it if you don't have or don't want to. I'm just telling you to calculate your quantities well, because from the quantities below you get about 1.8 kg of pie: D.
& # 8211 thin pie sheets 250 g
& # 8211 telemea sheep cheese 500 g
& # 8211 cow cheese 400 g
& # 8211 smoked cheese 150 g
& # 8211 sour cream (20% fat) 150 g
& # 8211 whole milk 100 ml
& # 8211 eggs 8 pcs.
& # 8211 butter (65% fat) 100 g
& # 8211 marar 1 link
& # 8211 parsley 1 link
& # 8211 salt, pepper
Preheat the oven to 180 degrees Celsius. Put the cottage cheese in a large bowl and mix it with a fork. Grate the Telemea cheese and cheese on top (if you put). Add sour cream and mix. In another bowl, put eggs and milk, with ground pepper and a little salt (if the Telemea cheese is not very salty !!). Homogenize eggs with a whisk.
Incorporate, little by little, the composition of eggs and milk in the cheese mixture. Add the chopped greens. Melt the butter and, with a brush, grease the tray or Jena bowl in which you want to prepare the pie. Take two sheets of pie and line the bottom of the tray. Be sure to cover the rest of the sheets with a clean, damp napkin, as they tend to dry very quickly! Grease the sheets with butter and put three more layers of sheets on them (each layer is greased with butter). The sheets should be placed so that they cover the walls of the tray! Distribute half of the composition with the cheese.
Place two sheets, then the rest of the composition. Fold the edges of the sheets on the walls of the tray over the filling. Place the last sheets on top (3-4 pieces), taking care to grease them with butter. With a very sharp knife, cut the pie into squares, but not all the way down (just the top layer). Put the remaining butter on the surface of the pie and put in the oven. Leave for 40-45 minutes or until the sheets on top have taken on a beautiful copper color.