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Salty Easter

Salty Easter


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Make the dough from all the ingredients for the countertop, knead well and leave it to rise until it doubles in volume. Mix all the ingredients for the filling. After the dough has risen, break it into pieces and set aside.

Grease a tart pan with butter and line it with flour then add the dough that you prick from place to place with a fork. On top add the cheese composition.


From the remaining dough (set aside) we make two ... strings that we weave in two and put them on the edge of the tray above the cheese.

The two yolks mix well with the milk and place all the Easter eggs on top.

Put the tray in the preheated oven and let it bake well until it browns nicely on top.

Great appetite!


Easter Recipe & # 8211 Easter with salted cheese and green onions

For those who prefer the salty taste to the sweet one, on Easter table you can put an Easter with cheese and green onions. This is a kind of traditional pie, made of leavened dough, filled with cottage cheese, telemea, green onions, dill, garlic or leurd and a little homemade ham.

Dough ingredient:

- 500 gr. flour
- 350 gr. milk
- 50 gr. oil
- 30 gr. fresh yeast or 10 gr. dry yeast
- 20 gr. sugar
- 15 gr. salt.

Filling ingredients:

- 500 gr. Sweet cow's cheese (or 300 gr. Cow's cheese and 200 gr. Fat telemea or bellows cheese)
- 200 gr. cheese cream
- 60 gr. ham
- 2 eggs
- 3 sprigs of green onion
- 2 cloves of green garlic or leurd
- chopped green dill
- salt and pepper.

Method of preparation:

In a large bowl, place the yeast in lukewarm milk, sweetened with a little sugar. Add half of the flour and the entire amount of oil. Mix well and gradually add the rest of the flour and salt. Knead the composition for 5 minutes, until you get a soft dough, which is left to rise for 40 minutes.

Cut the ham into cubes and chop the onion, green garlic and leurda well. The cottage cheese, plain or mixed with telemeau or bellows cheese, is placed in a bowl. Then add the chopped ham, cream cheese, raw eggs and finely chopped dill and mix well.

From the leavened dough, cut three pieces of 100 grams each, from which the braided crown will be made from the outside. Three more pieces of 60 grams each will be used for the woven cross in the middle.

The remaining dough is spread on the floured table. The disc must be large enough to cover both the bottom and the walls of the baking tin. If it is Teflon, it should not be smeared with anything, but if it is made of tin, it should be lined with baking paper.

Pour the filling into the pan and carefully level it. Then, place the woven crown on the edges, making sure that the two ends blend perfectly. Place the cross on top, placing each arm in turn. The Easter thus obtained is anointed with a beaten egg.

Bake the salted cheese in the oven at 180 degrees for ten minutes. Then the temperature is reduced to 160 degrees and bake for another 15-20 minutes.


How to make the best Easter cake - 20 simple and tasty recipes

Christians have several traditional dishes that they prepare for the Easter holidays. Each has a different symbolism.

For example, Easter is the Savior's tomb or diaper and is one of the dishes that should be found on anyone's Easter table.

Easter is traditionally prepared on the eve of the Resurrection, the traditional recipe being similar to that of the cake.

The coca is made from wheat flour, the leavened dough is filled with cottage cheese, sour cream and raisins and is usually shaped into a round shape, traditionally considered as round were the diapers of Christ.

On the edges is placed a roll braided in three, and in the middle a cross is made of dough, this symbolizing the cross on which the Savior was crucified.

However, there are several types of Easter, and in the list below you will find many more special Easter recipes.

Easter is served at the Easter table with eggs, lamb, cake and drob. We will return with lists of recipes for each of these traditional dishes:


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          It took

          First, you need to make sure that all the ingredients are at room temperature. First prepare the mayonnaise, which you make from yeast rubbed with 2 tablespoons of flour and a little lukewarm water. You leave it to rise, and when it has foamed on top it is ready.

          Put the flour and salt in a large bowl and make a hole in the middle of it. Add the raised mayonnaise and knead until a dough is formed. You can add water so that the dough becomes like a cake, to the consistency.


          Easter dough with salted cheese

          Be careful not to put too much water, or the dough will become too sticky. When your hands come off the dough, grease it with a little oil and cover it with a clean towel.

          Leave it to rise for at least an hour, during which time you will prepare the filling.

          Filling

          Mix the crushed sheep's cheese with the telemeau. Add salt and pepper to taste, then add salt and egg. Mix well enough to obtain a homogeneous filling. Add fresh or dried dill and set aside.

          Now, after the dough has risen, place it on the work table you greased with a little oil, as well as your hands. Roll out the dough into a round shape and place it in a round tray. Put the filling in the middle of it. Then bring the edges of the dough a little over the filling. You can knit them or you can keep a little dough to knit and put on the edges.

          Grease the whole Easter egg yolk and put it in the preheated oven at 180 degrees. It should stay in the oven for about 40-50 minutes. After you take the Easter cake out of the oven, leave it to cool in the pan, then take it out of the pan and leave it to cool a little more. You can decorate it with powdered sugar.


          Ingredients

          • 750 g sweet cottage cheese (urda or ricotta)
          • 6 eggs
          • 200 g sugar
          • 200 g cooking cream
          • 50 g butter
          • 100 g flour
          • 60 g gray
          • 150 g raisins
          • 40 g candied fruit (optional, you can replace raisins)
          • a teaspoon of salt
          • peel of a lemon
          • peel from a small orange
          • a tablespoon of vanilla essence (or 2 sachets of vanilla sugar)

          Yogurt and salted cheese pie & # 8211 simple recipe

          Yogurt and salted cheese pie & ndash simple recipe with commercial pie sheets. Quick Dobrogean pie with dill and onion tails. How to make salty pie, which pie sheets are best? How long does the pie bake?

          We put the salt on the eggs and beat them a little, until we break the yolks and dissolve the salt.

          Add beaten eggs over yogurt and mix everything well.

          A little secret:

          When mixing the yogurt with eggs, add a tablespoon of corn, semolina or breadcrumbs. I used sheep cheese, I consider a spoonful of cornstarch more suitable. It will absorb excess liquid from the cheese.

          We mix everything again. Add the onion and dill and continue to mix until you get a uniform consistency.

          Add the crushed cheese, then mix again. I used cheese the borcan , sheep put by me this summer. I still have 3 jars, I only get well by April - when the house comes out fresh.

          We overturn a part of the composition, then level it in a layer as uniform as possible.

          Put in the pan greased with butter or lei 2 sheets of pie, which we wrinkle a little, then add a few tablespoons of yogurt mixture with cheese.

          Add another 2 sheets and a few tablespoons of the cheese mixture with yogurt and do the same until we finish the composition.

          Carefully fold the edges of the pie sheets, then place the remaining pie sheets on top. We place them carefully so that we cover the whole pie.

          Then sprinkle with a little oil, grease the top sheets well, this way the sheets will not dry out.

          Prick the pie with a knife or fork. This way the pie will not swell unsightly and will bake evenly.

          Pie with yogurt and salted cheese

          Put the pie at a temperature of 180 degrees Celsius, baking takes about 40-50 minutes, you can see when it is nicely browned on top, fire up and down in electric ovens, medium fire in gas ovens.

          Leave it to cool and when it is warm, cut it and eat it with a lot of appetite.

          I invite you to watch the video recipe below.

          Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Pie with yogurt and salted cheese & ndash simple recipe


          Chef tips for Easter reinterpreted with chicken and salted cheese

          • You can use for the reinterpreted Easter recipe chicken legs or a mix between breast and chicken legs.
          • The meat does not have to be cooked completely because it is also cooked in the oven.
          • If you like greens you can use more than 2 cloves of green garlic and 3 cloves of green onions. In addition, you can add a handful of leurd to the filling.
          • For extra creaminess use only 200 g of cottage cheese and add 100 g of cream cheese.
          • If you want a richer taste you can add 50-100 g of smoked ham.
          • If you are preparing Easter for the specific period, you can make two extra dough braids from which to form a cross in the middle. If you prepare it as an appetizer, you can decorate it as you like.

          Easter Recipe & # 8211 Easter with salted cheese and green onions

          For those who prefer the salty taste to the sweet one, on Easter table you can put an Easter with cheese and green onions. This is a kind of traditional pie, made of leavened dough, filled with cottage cheese, telemea, green onions, dill, garlic or leurd and a little homemade ham.

          Dough ingredient:

          - 500 gr. flour
          - 350 gr. milk
          - 50 gr. oil
          - 30 gr. fresh yeast or 10 gr. dry yeast
          - 20 gr. sugar
          - 15 gr. salt.

          Filling ingredients:

          - 500 gr. Sweet cow's cheese (or 300 gr. Cow's cheese and 200 gr. Fat telemea or bellows cheese)
          - 200 gr. cheese cream
          - 60 gr. ham
          - 2 eggs
          - 3 sprigs of green onion
          - 2 cloves of green garlic or leurd
          - chopped green dill
          - salt and pepper.

          Method of preparation:

          In a large bowl, place the yeast in lukewarm milk, sweetened with a little sugar. Add half of the flour and the entire amount of oil. Mix well and gradually add the rest of the flour and salt. Knead the composition for 5 minutes, until you get a soft dough, which is left to rise for 40 minutes.

          Cut the ham into cubes and chop the onion, green garlic and leurda well. The cottage cheese, plain or mixed with telemeau or bellows cheese, is placed in a bowl. Then add the chopped ham, cream cheese, raw eggs and finely chopped dill and mix well.

          From the leavened dough, cut three pieces of 100 grams each, from which the braided crown will be made from the outside. Three more pieces of 60 grams each will be used for the woven cross in the middle.

          The remaining dough is spread on the floured table. The disc must be large enough to cover both the bottom and the walls of the baking tin. If it is Teflon, it should not be smeared with anything, but if it is made of tin, it should be lined with baking paper.

          Pour the filling into the pan and carefully level it. Then, place the woven crown on the edges, making sure that the two ends blend perfectly. Place the cross on top, placing each arm in turn. The Easter thus obtained is anointed with a beaten egg.

          Bake the salted cheese in the oven at 180 degrees for ten minutes. Then the temperature is reduced to 160 degrees and bake for another 15-20 minutes.


          Easter recipe made on the bread machine

          Ingredients Easter at the bread machine

          For the dough:

          • 500 g of flour
          • 250 ml of milk
          • 125 g of sugar
          • 100 ml fat (melted butter and oil)
          • 25 g of yeast
          • 2 yolks
          • vanilla essence
          • rum essence
          • lemon peel
          • salt

          For the filling:

          • 500 g of sweet cottage cheese
          • 2 eggs
          • 1 glass of powdered sugar
          • 80 g of melted butter
          • 2 sachets of vanilla sugar
          • lemon peel
          • 2 tablespoons flour
          • a handful of raisins soaked in rum for an hour.

          How to prepare Easter at the bread machine

          For the dough: The sugar is dissolved in warm milk and together with the yolks, salt, some of the fat and flavors, are put in the pan of the bread machine. Add all the flour and granulated yeast dissolved in a little lukewarm water (if we use fresh yeast, then we make a mayonnaise). Start the bread machine and in the first 10 minutes of kneading, drip a little, all the rest of the fat. Choose the program for sweet, greasy dough, and after about an hour and a half, the dough is ready.

          Remove the dough and divide it in two. Place a sheet in a tray lined with baking paper and greased with butter, and the rest of the dough is made into a three-way braid that is placed over the crust sheet, forming a ring. Leave to rise for another 30 minutes.

          For the filling: mix all the ingredients well and add the raisins at the end. After the dough has risen in the pan, just before putting the Easter dough in the oven, put the cheese composition in the composition formed in the pan.

          Bake, at first on a faster heat, 180 degrees Celsius, then lower the temperature to 165 degrees and leave for 35-40 minutes. At the end, do the test with the toothpick, to check if it is baked.


          Video: Salty Easter (May 2022).


Comments:

  1. Estcot

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  2. Joran

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  3. Weardhyll

    And could it be reformulated?



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