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In a bowl, mix the butter at room temperature with the yogurt. Add the cheese mix and cheese. We incorporate the salt, the baking powder, and at the end the sifted flour, which we put in turn. Knead until you get a homogeneous dough, non-sticky and very easy to shape.
Sprinkle the flour on the work table, break the dough into small pieces, spread a sheet of suitable thickness. With a cookie cutter cut the saltines, place them in a tray lined with baking paper. Do the same with the rest of the dough.
In a glass, mix sesame, poppy seeds and cumin. We beat the egg with foam and with a brush we grease the saltines. Sprinkle them with the prepared mixture in the glass, then put them in the hot cup. Adjust a suitable temperature and let the salts brown slightly.
When they are ready, we take them out, let them cool. We keep them in a bowl, which we cover with cling film. From this composition come 3 large trays with salt.
Have a craving for it!
Cheese salads
For a salad to have a more special taste, a trick is to add a little cheese. Whether it's feta cheese, goat cheese, sheep cheese, with mold or mozzarella, this ingredient will save a boring salad and give it a special flavor.
Here's something about the main types of cheese you can add to a salad.
Feta cheese. It is white, has a creamy, softer consistency. It has a pleasant, sour, slightly salty taste. It goes very well in salads, precisely because it is creamier and "unites" the ingredients better, giving them all a pleasant cheese aroma. We recommend you to use it in Greek salads (along with cucumbers, black olives, eggs) and to accompany it with a suitable dressing (we recommend Knorr Salad Dressing Greek).
Goat cheese. It is a type of cheese that is much easier to digest, it has vitamin A, calcium, phosphorus and magnesium. It crumbles easily and goes very well in salads, with a sharp sour taste.
Gorgonzola. It is the Italian alternative to French mold cheeses. If you don't like moldy cheeses, it's a good idea to stay away from gorgonzola, as it has a strong moldy taste. If you like it, your salad will be much more delicious if you add gorgonzola. As a consistency, gorngozola crumbles quite quickly, due to holes made by mold.
Mozzarella. It is made from buffalo milk, has a slightly more "rubbery" texture and can be easily cut into pieces, giving a very interesting look to your salad. It does not have a very strong taste, but a more milky one.
New combinations, the flavor you recognize
Enjoy the taste of the meat on the garnish and remember the scallops made by the grandparents. Ghiudem, babicul and the noble salami from Sibiu are just some of the delicacies that whole generations of Romanians know. These specialties have stood the test of time and are appreciated just as much today. Make every day a celebration and use these products with a recognized tradition in modern combinations. You can combine them with fruits, nuts, butter and cheese.
Taste the goodness of dairy products
Do you want to enjoy a good cream, a natural yogurt or a whipped milk with a really good taste? Unleash your imagination and combine them into delicious dishes: breaded zucchini with sesame and sana, fluffy donuts made with whipped milk or smoothie with pineapple, cinnamon and creamy yogurt. What you say? Did I make you want to?
Appreciate the flavor of noble sausages
Authentic and very good quality products, the spicy rustic muscle, the ham, the muscle and the raw-dried nape are just some of the Romanian meat delicacies that deserve to be placed in the center of the table. Come to our stores and enjoy them with your loved ones.
Cook Romanian with authentic ingredients
Do you want to fully feel the flavor of simple homemade food and sweets? Try our basic ingredients from Romanian producers: flour for fluffy holiday cakes or for Romanian homemade bread and crispy corn for golden polenta or fine semolina for delicious dumplings.
With this recipe I participated in the Campaign "Cozonac Perfume #farazahar" organized by NoSugarShop.ro and Oalesitigai.ro. I present to you a more festive version of the traditional liver made from lamb organs. The dough I covered it with is fathead. It is a very versatile dough, much loved by fans of keto and low-carb diets. And for good Continue Reading & # 8220Lob lamb in fathead dough & # 8221
I couldn't go through the leurde season without adding it to a cheese pie. The colorful and fragrant result delighted us for several days in a row. You can put the cheese mix as you like and depending on what you have. Instead of curd it goes well and urda. It's all about balancing the salty taste Continue Reading & # 8220Cheese and Cheese Pie & # 8221
Poppy and parmesan salads
As I told you on other occasions, I am not an expert, not even a specialist, in the pastry-confectionery area. I'm not a big fan of making dough or compositions like sponge cake, cake, cake top and so on. In most cases I leave them to others or take them "ready". I know that many of you are "informed" and know that the dough sold by the greedy and unscrupulous food industry (Big Food, which, along with Big Pharma, set out to decimate us) contains a lot of "chemicals". Especially if they take their information from "tag readers" (sorry, I meant the over-qualified experts of the Pro Consumers Association), those who, in addition to discovering the hole in the macaroni, found with horror that: 60% of the frozen doughs contain citric acid (and lemon juice contains citric acid, but this is natural and cures cancer, heh, heh!), 40% of frozen doughs contain ascorbic acid (This is the scary name by which she is known C vitamin ), 50% of frozen doughs contain preservatives and ( Shock and Horror! ) 13% of frozen doughs even contain two preservatives. Not to mention the fact that 40% of frozen doughs contain margarine, and 3% are even composed glycerin!
I have never seen so much distortion of reality and misinformation (I do not know if intentionally or unknowingly, although I suspect here a mix of the two) than in other "studies" of the aforementioned & # 8220experts & # 8221 who classified yogurts according to the number "Chemicals" in the composition.
After this digression (necessary, I say) to return to ours crackers. I did not use frozen dough, which lasts up to 1 year at -18 ˚C, but from the refrigerated one, ie freshly prepared, but with a much shorter shelf life. The advantage? Significant decrease in preparation time and effort. And you don't even have to be an expert to produce nibbles.
What do you need?
I listed below what the you need it, not catmospheres you need it. Depending on how many sheets of dough you have, adjust the quantities of the other ingredients. Estimated, from a sheet of dough of 275 g you get about 30 - 35 salts, and in a tray of 25 × 35 cm you can fit about 25 future rectangular salts of 10 × 2.5 cm.
How do you proceed?
Roll out the puff pastry sheet and spread it on a flat surface.
Cut the dough sheet into 10 × 2.5 cm rectangular strips.
Place the strips of foil in a large tray lined with baking paper. Leave a space of 3-5 mm between the rectangular pieces of dough (future pickles).
Brush the dough with beaten egg.
Sprinkle salt, poppy seeds and grated Parmesan cheese evenly over the dough.
Put the tray in the preheated oven at 180 - 200 ˚ C for 20 - 15 minutes.
If you want to get some browner and golden salts, turn the flame in the oven vault for 1-2 minutes.
Remove the tray from the oven and let the pickles cool for 5 minutes before removing them from the baking paper.
- 3 large capsicums
- 100 g old telemea (cow or sheep)
- 100 g mascarpone
- 100 g of cottage cheese
- ½ parsley link
- 1 teaspoon granulated garlic
- 1 hot pepper, optional
- 2 tablespoons olive oil
- pepper
- salt
Wash the peppers, cut them in half, lengthwise, keeping the tail. Removes seeds and nerves. Grate the Telemea cheese, then combine it with the cottage cheese and mascarpone. Season with salt (keep in mind that the telemeau is salty), pepper and granulated garlic and add chopped parsley and, if you wish, slices of hot pepper.
Homogenize and fill the pepper halves with this mixture. Put the peppers in a pan greased with a little oil, sprinkle with olive oil and bake on medium heat for 15-20 minutes, until lightly browned. Serve hot, with sticks or toast.
Homemade cheese salads (150 g, package)
No additives, enhancers, preservatives or any other kind of & ldquoprafuri & rdquo! 100% handmade, 100% natural!
Flour & ampMore
Flour & amp Bakery produces artisanal bread and pastries, using traditional recipes, without using premixes specific to industrial production.
The story of the Flour & ampMore bakery
The Flour & amp More bakery was founded at the end of 2016 by Gabriel Albu, a former corporatist. It aims to focus on quality & icircn product execution and on handmade production, without using premixes specific to industrial production. All the recipes are their own, most of them from the grandmother's, mother's and aunt's recipe books. Find out more from the interview held right at the bakery.
Another rice pan recipe
4. Paniscia & # 8211 a risotto with cabbage, beans and sausages
Paniscia, a food that is cooked and eaten in groups An Italian food to enjoy in groups, which has its origins in the northern Piedmont region. It requires a relatively long time but can be consumed on the second or even third day. In fact, lightly browned in the oven can become even better. It is a more elaborate risotto, with beans, cabbage and sausages. We need rice, pre-cooked beans, which we use for a soup to which we add onions, carrots, celery and cabbage. The version below has been adapted to local resources to replace hard-to-spot Italian products. In general, any recipe typical of one area adapts to the local resources of another area. We can get a good result by replacing one ingredient but keeping the general spirit of the recipe.
Ingredients
- For the initial soup:
- ½ cabbage
- 500 g boiled beans
- 200 g of rind, there can be leftovers from other dishes, it is the classic recipe in which you can recycle what we have in the fridge
- 2 onions
- 2 carrots
- celery, in an amount equal to carrots
- For risotto:
- 300 g of rice
- 100-150 g pork sausages (in the original version a type of fatty salami is used)
- 100 g pork liver (optional)
- 200 ml of red wine
- salt pepper
* It starts with the soup, it takes a total of a few hours until the final result. In a pot with about 3 liters of cold water add: beans previously boiled in half, onions, carrots and celery finely chopped as well as cabbage, cut very thin. Along with them, we add the long and thinly sliced mouse. Let it boil under the lid on low heat for at least 2 hours. Or 1/2 hour, in the case of a pressure cooker.
What do we do with the soup
* When the soup is ready, we start cooking the rice, the main ingredient: finely chop the sausages and liver and fry them in oil in a pan as large as possible. Along with them, temper the rice over a high heat. When the rice becomes glassy, quench it with red wine. After the alcohol has evaporated, reduce the flame.
* In this phase, we begin to gradually add soup over the rice, along with the vegetables and beans in it. Continue until the rice is cooked, about 20 minutes, over low heat, stirring.
* Serve hot with pepper. The next day, it can be placed in the oven in a bowl greased with butter or oil. Traditionally, pork fat was used.
Tender cheese crackers
We are big fans of rontaieli and because we had several kinds of cheese, I said that I should take a tour of tender salted cheese :) Very, very tasty and tender, they are wonderful on weekends, at a movie, with a glass of wine, because we have to make our cravings, from time to time. Attention, I'm addicted! :))
Ingredient (2 trays):
- 300g white flour
- 250g cheese + telemea
- 100g butter
- 100g sour cream
- 1 egg + 1 egg yolk (for greased)
- 1 lgt of salt
- topping: 3 lg of seeds (cumin, poppy, sesame etc)
Grate the cheese (we used a mixture of cheese, telemea and emmentaler) and cut the butter into cubes, then mix all the ingredients well until you get a sticky dough.
Transfer it to a surface powdered with flour and knead it well, then spread it with a spatula in a layer about 5mm thick and cut the saltines using a rolling pin or a knife.
We place the salads on a tray lined with baking paper, we grease them with a brush with a little beaten yolk, then we sprinkle the seeds over them, I like cumin.
Put them in the oven over medium heat (170C) for about 15-20 minutes, until they are brown enough. Repeat with the rest of the dough. Great appetite! Maybe I'll wink at you too fluffy biscuits with cheese :)
ENGLISH VERSION
We really love to nibble on stuff while watching the TV and because I had a delicious piece of cheese from the countryside, I thought it & # 8217s the perfect occasion to make some tender cheese crackers :) They & # 8217re super good next to a glass of wine, because you need that from time to time. And be careful, they are super addictive! :))
Ingredients (2 trays):
- 300 g whole purpose flour
- 250 g cheese
- 100 g butter
- 100 g sour cream
- 1 egg + 1 egg yolk (for topping)
- 1 tsp salt
- topping: 3 tbsp seeds (caraway, poppy, sesame etc)
Grate the cheese and cut the butter into cubes, then mix all the ingredients into a soft sticky dough. Transfer on a floured surface and knead until smooth. Roll into a 5 mm thick sheet and cut out the desired shapes.
Place the crackers on a tray lined with baking paper, grease them with the egg yolk, then sprinkle the seeds on top. Bake for about 15-20 min at 170 C or until they are golden enough :) Repeat with the other half of the dough. Enjoy!
