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Bellows cheese pie and telemea

Bellows cheese pie and telemea

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Cut the pie sheets into strips, then bake in the oven until golden.

Leave the oven on at 175 degrees.

Mix the bellows cheese with the yogurt and the telemeau passed on a fine grater, until we obtain a homogeneous cream. Add the dill, mix well the cheese composition.

Crush the sheets with your palms, place a layer of crushed sheets in a silicone form.

Add a layer of cream cheese, then another layer of crushed leaves, and cheese, and crushed leaves.

Over the last 2 tablespoons of cream cheese, break an egg, mix well and pour this mixture over the silicone pie.

Put the tray in the oven for 25-30 minutes, until it browns nicely.

Remove the pie from the oven, turn it over on a plate, leave to cool and serve.

Good appetite!

Cut the onion into small cubes. Sift 1 kg of flour into a larger bowl. Dissolve the yeast in 600 ml of water and add 1/2 teaspoon of sugar and 2 teaspoons of flour and mix everything well. Leave it warm for about 10-15 minutes, until you notice small bubbles on top. Put a teaspoon of salt over the flour and mix well. Make a hole in it and pour the composition slowly. Gradually incorporate the flour on the edges. Add the bellows cheese together with the cumin, olive oil and sour cream and continue to mix. Put onions and start kneading seriously. You will need extra flour from time to time. For this you can use the remaining 200g.

After about 10 minutes, sprinkle the flour on all sides of the piece of coca and put it in a large bowl, cover it with plastic wrap and leave it to rise for about 2 hours.

After it has risen, shape it into 2 loaves and place each one in a tray with baking paper. With a sharp knife, make 3 small notches, not very deep. Mix the yolk and grease the dough with a brush. Then sprinkle with sesame seeds and coarse salt. Put the tray in the oven at 165 degrees. When it has browned, after about 45-60 minutes, do the toothpick test. Insert the toothpick in the center and if it is dry it means that it is done.

Take it out on a wooden chopper and let it rest for about 2-3 hours, covered with a towel (do this to keep it soft crust - if you opt for a crispier crust, then do not cover it) . You will swallow it empty, slice by slice, because it is a real delight :)

Puff pastry snails with cottage cheese

As simple as this pie with cheese and raisins is, it is as tasty and beloved. I was telling you that I haven't bought puff pastry from the store for a long time since I discovered the quick homemade puff pastry recipe. I like to do it early and. When you don't have time and you want to eat something salty, I recommend you make cheese patties! Puff pastry with sweet cheese, raisins, orange peel and lemon. This time I used a puff pastry I bought and made a quick version of the famous snails with sweet cheese and raisins.

Roll the dough enough to cover the cheese and get a roll. From recollections, I also did a brainstorming with.

Torockoi bellows cheese, a plus of taste on your table

Imagine the combination of tastes between Torockoi wholemeal homemade bread and some fragrant tomatoes from the garden.

Torockoi Bellows Cheese can be eaten as such or sliced, along with fresh vegetables and sausages. Imagine the combination of tastes between bellows cheese, sausages or lightly smoked bacon and some fragrant tomatoes from the garden! We can hardly control our appetite now!

The bellows cheese is perfect next to the polenta and the fried sausage, in a traditional bulz as only on our lands you can taste. How intense its taste is, you get to put next to it and just a piece of hot polenta. This product is also very often used as a filling for various savory pies.

You've probably cooked macaroni and cheese before, but if you haven't tried bellows cheese, you should. Simple, good and healthy, a dish that makes you think of the days spent in your grandparents' yard!

The authentic Romanian taste, full of flavor, can also be highlighted in international dishes. For example, you can integrate bellows cheese into a pasta recipe with pancetta. You can also sprinkle a good handful of bellows cheese before putting the pizza in the oven. If you like cheese croquettes, try replacing cheese with bellows cheese, the top of your preferences will be guaranteed to change!

Salts with bellows cheese

Everyone loves saltines. Whenever we are at a party, they are the first to be consumed, even if there are many other more enticing dishes on the table.

And the effect is guaranteed if the saltines are made at home. What else do they have? It is impossible not to realize, according to taste. First of all, it lacks that rather distinct taste, of chemicals, that the ones from the trade have. And it is replaced with a cheese one. I appreciate the bellows cheese, because it is more flavorful. Secondly, the taste of frying in oil disappears, which should not exist anyway, as the saltines are baked in the oven.

Ingredients saltines with bellows cheese

25 g of yeast dissolved in half a glass of milk

250-300 gr cheese (telemea, bellows. Choose a hot, flavored cheese)

How to make bellies with bellows cheese

The flour is mixed with the yeast dissolved in milk. Fidget. Add sour cream and an egg on top. Mix well.

Add the oil and grated cheese.

A hard shell is made. Let it cool for an hour.

Spread the dough in the form of thin sheets.

You can cut either strips or with special shapes. Grease with egg and sprinkle with sesame seeds

Tray pie Fast pie

With a very fast dough, which you can simply mix with a spoon, without the need for a mixer and the filling to run, Pie la trava & # 8211 Quick Pie is ideal for the whole family! Try the recipe Cheesecake and onion tails (click to access the recipe)!

Tray Pie - Quick Pie - Everything you need to know about the recipe

  • From the given quantities comes a large pie tray, a tray of 35 & # 21525 cm, respectively about 10-12 servings. If you want to make a smaller quantity, simply halve the ingredients and bake the pie in a smaller tray, 20x20cm or a round tray with a diameter of 32 cm.
  • In the dough you can add herbs, chopped spinach, onions or a tablespoon of concentrated tomato paste for extra flavor.
  • In terms of stuffing, I chose telemea and ham, but you can use any vegetables you have on hand in the pantry, provided you cook them first. You can also add more types of cheese or sausages, but also cooked meat, such as leftovers from last night's steak.

  • It is an economical pie, very easy to prepare and that allows you to "recycle" the ingredients you already have.
  • You can use fresh yeast (a 40-50g cube) or dry yeast (a 7-10g sachet).
  • The pie on the tray is kept very well for 3-4 days in the cold, wrapped in food foil. You can heat it a little before serving, especially if it has a cheese filling.
  • Do you want classic Romanian fillings for Tray Pie - Quick Pie? Try the sauerkraut, a combination of bellows cheese and onion tails or mushrooms seasoned with garlic and parsley!

All the ingredients for the Pie Recipe on the Tray - Quick Pie, you can find them in Lidl stores & # x2764

Tray Pie - Quick Pie - Ingredients for 10-12 servings

  • 600g faina Castello
  • 400ml warm water
  • a cube (42g) Uniferm yeast
  • 15g (a tablespoon) sugar cough
  • 150ml Vita D’Or oil
  • 4 husband eggs
  • a spoon will be Castle
  • 2 tablespoons breadcrumbs Castle
  • 300g telemea Our Chamber
  • 200g gypsy muscles Our Chamber
  • 1 egg for greased

Mix the yeast with the sugar, until the yeast melts and the mixture becomes liquid. In a large bowl sift the flour and put in the middle the warm water, the mixture of yeast, oil and eggs, salt. Mix with a mixer or a wooden spoon until we have a homogeneous, elastic dough with a soft consistency.

Grease a 35 & # 21525 cm tray with butter and flour or butter and baking paper. Pour half of the dough composition into the tray. Use a spatula moistened with water to level the dough. Powder with breadcrumbs. We put a layer of telemea on top, then a layer of gypsy muscles. Pour the rest of the dough on top, level well. Let the pie rest for 30 minutes. Preheat the oven to 160 ° C. Grease the pie with beaten egg, then put it in the oven for 25-35 minutes or until it is nicely browned and passes the toothpick test.

Let the pie cool a little, then we can slice it. It is delicious, fluffy and very easy to transport to school or office!

May it be the best for you and I can't wait to try the recipe for Pie la trava - Quick Palcinta! I'm PRE-CI-SA it's going to be a hit! & # x2764

Bellows cheese pies

600 g flour, 200 ml sour cream, 160 ml warm water, 1 teaspoon sugar, 1 1/2 teaspoon salt, 20 g yeast, oil for. fried., Stuffing: bellows cheese (or telemea, the idea is to be a cheese with a low water content), 1-2 eggs.

Difficulty: low | Time: 1h 50 min

Fast Pies with Telemea

In a bowl sift the flour together with the baking powder, add the salt, grated or crushed telemeau with a fork and mix well. Stir in the whipped milk, then knead the dough a little, even if it is soft and sticky.
Transfer to a very well-floured work table, knead for another 2-3 minutes, helping yourself and adding a little flour until the dough becomes homogeneous and non-sticky on the surface.

Leave it uncovered, let it rest at room temperature, 10 min, then divide into 6 equal balls.
Take a piece, spread a round sheet 1-1.5 cm thick and prick it from place to place with the teeth of a fork.
Heat a little oil in a pan and fry the pie on both sides, over medium to low heat, meanwhile preparing another sheet of dough. Continue the same.

Remove to a plate and as they are cooked, build them on top of each other to steam and keep soft.

Serve while they are hot, steaming, or if you stay, you can heat them in the microwave the next day.



  1. Ifor

    Excuse, that I can not participate now in discussion - it is very occupied. But I will be released - I will necessarily write that I think on this question.

  2. Colton

    Bravo, you just visited brilliant idea

  3. Sweeney

    Certainly. It was and with me.

  4. Kazragrel

    There is something in this. Thanks for your help with this issue. All ingenious is simple.

  5. Vucage

    This is the convention

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