bz.toflyintheworld.com
New recipes

Appetizers with cow telemea

Appetizers with cow telemea


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.


Dough preparation:

We start by making mayonnaise. 3-4 tablespoons of horseradish water are put over the yeast with sugar. Sprinkle a little flour and leave to rise.

We put the flour in a bowl and in the middle we put the butter and salt. Knead the butter with the flour and pour, little by little, the mayonnaise. Add enough water to make a normal dough, sticky and easy to handle. Cover the dish with a towel and leave to rise in a warm place for 45-60 minutes.

In the meantime we are preparing cheese filling:

We put the telemeau on a grater and mix it with melted cheese and dill. Add salt, only if needed, and pepper.

Assembly:

When the dough has risen, spread a sheet on a clean board on which we sprinkled flour. We cut circles, in the middle of each circle we put a little cheese, we grease the edges with a little egg and we fold. We press the edges with a fork and place them in a tray, in which we put baking paper. Grease each form with beaten egg. Put the pan on medium heat until it starts to brown on the edges, about 20 minutes in the preheated oven.

Serve both hot and cold.

Good appetite!



For the dough, dissolve the yeast mixed with the sugar in a little warm water, then let it rest for 8-10 minutes, in order to activate it. Mix the flour with the salt, then add the activated yeast and knead the dough, gradually dripping hot water and oil. The dough will be slightly soft but non-sticky. Leave to rise until it doubles in volume.

For the filling, chop the leeks into rounds and fry in oil, only until they penetrate easily and give off their aroma. Allow to cool and add the crushed cheese, green onions, dill, parsley and green basil, all finely chopped.

The leavened dough is divided into 10 pieces from which round pies are shaped. Then fill with the mixture of leeks and cheese. Bake in a hot pan, greased with a little oil.

Moldovan pies with leeks and telemea are delicious, especially served with arugula salad and cherry tomatoes, or, why not, with a glass of yogurt.


Similar recipes:

Langosi with potatoes in Cluj

Lobster recipe from boiled and chopped potatoes, mixed with flour and eggs and fried in oil

Langosi with potatoes

Langosi with potatoes, fried in lard or oil, powdered with powdered sugar

Quick donuts with parmesan

Recipe for hasty donuts with parmesan, prepared with eggs, flour, oil or lard and water

Donuts with rice and mesh

Donuts with rice and eggs, prepared with tomato paste, bone broth and green parsley


PEPPERS FILLED WITH BULGUR AND COW SAND

Hello dear ones, today I have something special for you. I prepared a recipe for the section I COOK WITH SOMEONE, or rather Sabina Efros cooked it herself, and I watched how it is done. I met Sabina on the internet, I became friends some time ago on Facebook. Meanwhile, we noticed pictures of the dishes prepared for her family. I really liked the way the food looked, the way it was posed and I felt like it. So, I recently proposed to them to cook together. We went to her house and she received us very well, together with her beautiful family. Of course, her baby was noticed, who is always smiling and waiting for a picture. Sabina cooked PEPPERS STUFFED WITH BULGARIAN AND COW FOOD, they were so delicious that the other day I also prepared this recipe for my family. Sabina is a lover of tasty, colorful food, prepared at home and often likes to experiment. I hope you like Sabina's recipe and prepare it with pleasure. I still wish you a tasty day and good appetite.

Ingredient:

  • 6 red and yellow bell peppers (1 kg.)
  • 150 gr. - bulgur
  • 300 ml. - the water
  • 150 gr. - Cow telemea
  • 1 large onion (about 110 gr.)
  • 2 medium tomatoes (about 150 - 170 gr.)
  • ½ eggplant (about 200 gr.)
  • A handful of parsley
  • 1 teaspoon - granulated garlic
  • 1/3 teaspoon - paprika
  • Olive oil
  • Salt and black pepper

Difficulty: Small to Medium

Preparation time: 25 minutes

Cooking time: 15 minutes

Total time: 40 minutes

The amount: 12 pieces

Preparation method:

  1. Put the bulgur in a saucepan with the water. Boil it until the water evaporates and the bulgur is soft.
  2. Meanwhile, cut the peppers in half vertically and remove the seeds. Put them on a baking tray, sprinkle with olive oil and bake at 200 degrees C for 10 minutes.
  3. While the peppers are cooking, cut the onion, tomatoes and eggplant into cubes and then chop the garlic.
  4. Heat a frying pan over medium heat, pour about 1 tablespoon of oil, add the onion, cook for a few minutes, then add the eggplant and tomatoes. Stir everything and cook for a few minutes or until the vegetables are soft.
  5. Remove the peppers from the oven.
  6. Cut the cow's milk into cubes of about 0.5 cm and cut the parsley into small pieces.
  7. It's time to assemble everything: Take the pan off the heat and add in it the bulgur, beef tenderloin, chopped parsley, granulated garlic, paprika, season to taste with salt and black pepper and pour 2-3 tablespoons of olive oil. Mix everything together and fill the peppers with this composition.
  8. Put the stuffed peppers in the oven heated to 200 degrees C for about 15 minutes or until nicely browned on top.
  9. Serve the hot peppers with a fresh salad or a piece of meat or fish. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Appetizers with cow telemea - Recipes

Preparation time: 45 min.

Ingredient: Dough: 2 large eggs, 150 g flour, 50 g semolina, 30 ml oil.
Filling: 1/4 kg Telemea cheese, an egg, 50 g butter, 200 ml cream, 25 g flour, dill.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Break the eggs in a bowl, mix with the oil, then add the flour and semolina, with which it is mixed and kneaded by hand, always bending the dough under the palm of your hand, for about 5 minutes, until it no longer needs flour. Place the dough on the table or on the nylon sheet, sprinkled with a little flour. Let it rest for 10 minutes, so that it becomes elastic and stretches more easily. Cut the sheet into 5/5 cm squares. Telemea cheese, salted 2-3 hours in cold water and drained well, grate through a grater or mash well with a fork, then mix with egg, flour, dill and divide into squares.
You can also mix 150 g of cottage cheese with 50-100 g of Telemea cheese, to which is added the egg, flour, green or dried dill. The square is folded over the triangle-shaped filling, the edges are pressed well so that it does not come apart when boiled. Boil the same as the meat dumplings, leaving them in the water for 15 minutes, after removing the pan from the heat, in order to swell the dough, then strain it without clarifying. Place in a heat-resistant dish with the pieces of butter and cream on top. Put the dish in the oven 10 minutes before serving. The dumplings are served as a first course, instead of soup or broth.



Other recipes
1. Appetizer from cow's cheese (Appetizers> Appetizers with cheese)
2. Bellows Cheese Appetizer (Appetizers> Cheese Appetizers)
3. Daisies with cheese (Appetizers> Appetizers with cheese)
4. Cheese soup with bread and salami (Soups, broths, borscht> Meat soups)
5. Sheep cheese soup (Soups, broths, borscht> Meat soups)
6. Ham and melted cheese rolls (Appetizers> Meat Appetizers)
7. Penne with pumpkin sauce and cheese (Soups, broths, borscht> Vegetable soups)
8. Cheese dumpling soup (Soups, broths, borscht> Vegetable soups)
9. Sturgeon with baked cheese (Food> Fish and seafood dishes)
10. Noodle pudding (noodles) with cow cheese (Sweets> Puddings)
11. Mushroom salad with cheese (Salads> Vegetable salads)
12. Fish fillets with cheese (Foods> Fish and seafood dishes)
13. Salad with eggs, vegetables and cheese (Salads> Egg salads)
14. Summer salad with tomatoes, cucumbers and cheese (Salads> Vegetable salads)
15. Salad combined with cheese sauce (Salads> Vegetable salads)
16. Mushroom salad with melted cheese (Salads> Vegetable salads)
17. Salami, cheese and cheese sandwiches (Appetizers> Sandwiches)
18. Cheese Sauce (Salads> Beef or Pork Salads)
19. Spinach salad with cheese and potatoes (Salads> Vegetable salads)
20. Vegetable terrine with cottage cheese (Appetizers> Appetizers with cheese)
21. Stir-fried mushrooms with spinach and cheese (Appetizers> Appetizers with mushrooms)
22. Eggplant salad with cheese (Salads> Vegetable salads)
23. Cheese and avocado salad (Salads> Vegetable salads)
24. Cheesecake and oranges (I) (Sweets> Cakes)
25. Cream of cow's cheese with biscuits (Sweets> Creams)
26. Cheese Donuts (Sweets> Donuts)
27. Cake with cocoa top and cream cheese (Sweets> Cakes)
28. Cow and red cheese sandwiches (Appetizers> Sandwiches)
29. Cheese caviar (Appetizers> Vegetable appetizers)
30. Salad with pasta, cheese and olives (Salads> Vegetable salads)
eMag!


Cheese cream

A recipe that my mother invented, out of the desire to give me, as a child, an appetizer as tasty as it is healthy. Fast, cheap, natural and super tasty. You can serve it both on an ordinary day and at a festive meal.

With the help of a mixer, rub the butter well with the cottage cheese (it goes just as well with a lean one and a fatter one). Put the cow / sheep cheese on the grater (if you want, you can even use a combination of the two). Add it, one at a time and stirring constantly with the mixer, over the cottage cheese. Taste, from time to time, not to come out too salty.

Finely chop the onion. Any type of onion works, of course, but it is best to use red onions (the red-white contrast looks very good) or green onions, in season. Add the cream, mix well.

When the cheeses have blended, add the onion and mix well again with the mixer.


Golden feathers with cow's milk

Crush the saffron threads in a bowl. Heat the wine in a large Teflon pan until steam comes out, then pour over the saffron and leave to infuse. Wipe the pan with a paper towel and set aside.

Boil the feathers in a large saucepan with boiling water, according to the instructions on the package.

Meanwhile, fry the pine nuts in a pan over medium heat for 2-3 minutes, stirring constantly, until golden. Once ready, place in a bowl.

Heat the oil in the pan over medium heat and fry the fennel cut into very thin slices until soft. Add the garlic and fry for 1 minute, stirring well, then add the olives, drained capers and chopped marjoram.

Add the telemeau and the wine infused with saffron, salt and pepper to taste and heat slowly, stirring occasionally, until the cheese has melted, obtaining a sauce.

Drain the feathers in a colander, then add to the pan. Slowly mix the pasta with the sauce. Place on plates, sprinkle with roasted pine nuts and garnish with fresh marjoram threads.


Appetizers

If you are preparing a formal meal for your guests or just a party with friends, it should not be missing appetizers. They are served before the meal and must be tasty but not so consistent as to saturate them.

They can be served appetizers and without following a proper meal, for example at receptions and cocktails. But in general, this dish is put on the table when there is a longer period of time between the arrival of the guests and the start of the meal, so that they have an occupation.

Appetizer plates can be placed on the table after guests sit down or before. In the second case, they can sit at a fixed point - the "Swedish buffet" type - or they can be served by waiters who pass with full plates among the guests.

If you are preparing a formal dinner, you should know what "appetizers" mean. We have become accustomed to calling any food that is served before a meal. In fact, chefs know that there are conditions for a food to be called that, and cheese or fruit served alone is not really an appetizer. For example, a piece of melon is not an appetizer, while a piece of melon wrapped in a slice of raw prosciutto is an appetizer.

As appetizers you can try recipes for eggs filled with various creams, stuffed tomatoes, mini tarts with caviar, cheese, meat, rolls with vegetables and sausages or fish, meatballs or meatballs, terrines with fish, pancakes with vegetables or meat, strudels and In general, anything dictates your imagination. Eggs, melted cheese, mayonnaise, vegetable combinations, etc. can be used as a filling for eggs or tomatoes.

If you prefer to serve as appetizers simple foods, such as vegetables or sausages, you can put next to them on the table and a few bowls with different sauces.

Among the most used modern appetizers are the so-called canapés, whose tradition started in France and was later adopted by the English. Canapés usually consist of a small piece of bread or biscuits greased with cream and sometimes decorated with greens. These snacks are small enough to be eaten in one gulp.

Skilled chefs compete in food combinations that give a pleasant and unexpected taste: toast with cream cheese and smoked salmon, bread with black caviar and mint, etc. Many combinations are allowed and you may not know how tasty these appetizers are until you try them. The piece of bread you use can be cut round, triangular or in fancy shapes.


Golden feathers with cow's milk

Crush the saffron threads in a bowl. Heat the wine in a large Teflon pan until steam comes out, then pour over the saffron and leave to infuse. Wipe the pan with a paper towel and set aside.

Boil the feathers in a large saucepan with boiling water, according to the instructions on the package.

Meanwhile, fry the pine nuts in a pan over medium heat for 2-3 minutes, stirring constantly, until golden. When they are ready, they are put in a bowl.

Heat the oil in the pan over medium heat and fry the fennel cut into very thin slices until soft. Add the garlic and fry for 1 minute, stirring well, then add the olives, drained capers and chopped marjoram.

Add the telemeau and the wine infused with saffron, salt and pepper to taste and heat slowly, stirring occasionally, until the cheese has melted, obtaining a sauce.

Drain the feathers in a colander, then add to the pan. Slowly mix the pasta with the sauce. Place on plates, sprinkle with roasted pine nuts and garnish with fresh marjoram threads.


Peasant appetizer check with telemea and homemade sausage

Today we enjoy a peasant appetizer check with telemea and homemade sausage, good to pack or for breakfast.

Whether you want to serve breakfast, or a snack between meals, or you want to enrich the palette of snacks from a family event, this appetizer cake is great.

It can be made with almost any ingredient, according to everyone's taste and you just have to let your imagination run wild! Today I made it with olives, Telemea cheese, peppers, sausage, green onions and tomatoes, but I don't think there is any ingredient that I haven't tried in this wonderful cake.

As a way of preparation, I can say that it is so simple, but its taste, tenderness and even appearance make you want another slice and another!

I also tried it in the forms of muffins, on the tray, I don't even know exactly how many ways and how many ingredients, pickled donuts, zucchini, mushrooms, ham, onions (which is also good with onions), peas, etc.

Stay together for the list of ingredients but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Mix the flour with the salt, baking powder and pepper.

In a large bowl put the flour with eggs and oil and mix vigorously until you get a fine and homogeneous composition.

Add the rest of the ingredients, except for the tomatoes and a few olives. Incorporate the ingredients into the dough and pour into a tray lined with baking paper.

Put the rest of the olives on top, the cherry tomatoes cut in half and put in the oven for 35-40 minutes or until the toothpick test passes.

Take out the tray and leave it to temper, after which we can cut and serve. It goes great for breakfast with a cup of yogurt or tea, as a snack or with other pieces for a snack at an event.


Video: 7 Quick and Easy Weekend Snack Recipes


Comments:

  1. Theron

    I can look for the link to the website with information on the subject of interest to you.

  2. Wynchell

    It seems excellent idea to me is

  3. Zulkikree

    In my opinion, it is error.

  4. Tierney

    I took it to the quotation book, thanks!

  5. Zuhn

    Between us speaking, I would arrive differently.



Write a message