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Cheese puff with blackberry sauce

Cheese puff with blackberry sauce



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Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. The yolks are mixed with the sugar, cheese, lime or lemon peel, sour cream, and to add the seeds from the vanilla pod, we cut it lengthwise (we need a knife with a sharp tip) and with the knife blade we grate the pod on the inside and add the seeds over the other ingredients. Mix well with a whisk, add the beaten egg whites and mix this time more slowly, so as not to remove all the air from the egg whites. Pour the composition into the three dishes and put in the oven heated to 180 degrees for 20 minutes. When they are just hot, take them out of the bowl and serve them with the blackberry sauce.

Pt sauce: I heated the blackberry jam on the fire or in the microwave and the sauce was ready.

Good appetite!!!


A craita in the kitchen

It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.

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Dobrogean tochitura with sauce



I went to the sea (in Ro, obviously) and entering a restaurant, my father ordered a tochitura dobrogeaba with sauce, which I found a little strange, because I knew the Moldovan version, without sauce. I liked my father, because he asked me nicely, nicely to make the same recipe at home ... How good it is. I can't describe in words, it's up to you to try and convince yourself.

- 1 kg of pork
- 50 ml of oil
- 2 bay leaves
- 10 & # 8211 15 peppercorns
- 2 cups of water
- 1 glass of red wine
- 3 tablespoons tomato paste
- 1 clove of garlic
- salt
- Paprika
- ground pepper

1. Cut meat into cubes, as for a mincer.
2. Put the oil in the pan and heat it. When hot, add the diced meat. Leave until white,

and then add the two cups of water, the bay leaves and the peppercorns.
3. Simmer over low heat for 30 minutes. Then add the wine, tomato paste, cleaned garlic and cut into thin slices, season with salt, pepper, paprika and thyme, according to everyone's taste. Leave it on the fire for another 5-10 minutes.
Serve hot with hot polenta, eggs, eggs and grated cheese.


Spring recipes

I mention that until this year I only saw it once in the forest, and I tasted it only once, very little. Here, in Stanciova, everyone has recipes with leurd, you can't get bored. It can be prepared as a spinach dish, it can be made into soup, it can be put in omelets, in soufflé, you can make meatballs with leurd (with or without mushrooms, with or without nettles, countless possibilities. Today I made meatballs with nettles and mushrooms. ). What's more: it can be prepared in all the ways spinach is prepared, and even more.

Leurd salad

For two people:
  • A handful of leurd leaves (depending on how greedy you are)
  • Oil (olive, sunflower, whatever)
  • apple cider vinegar or lemon juice
  • a little honey
  • a handful of walnut kernels
  • dry cheese (cow, goat, sheep)
  • salt pepper

Leurda is washed and cut or broken into smaller pieces, but not too small. About enough to fit in your mouth.
& # 8222Dressing & # 8221 I do it as follows: One part oil and one part vinegar or lemon juice (a la carte has 2 parts oil and one part acid, but I think it's too greasy), salt, pepper and a little honey. put in a jar, put the lid on and shake well. See how nicely the consistency changes and blends nicely! If you do too much don't bathe them, put them in the fridge and use them for another salad. Taste and add what you think is missing, if necessary. Optionally add a tablespoon of water. These are so subjective that there is no point in giving quantities.

Roast the walnuts lightly in a pan until slightly black in some parts. After they cool down, they can rub into their hands, their shells fall off. They break or shatter into smaller pieces, but not very much!

The cheese - again, the quantity is to taste, I put, in volume, about as much as the nuts were - cut into cubes. Be careful, if the cheese is very salty, don't put too much salt in the dressing!

In a bowl put the leurda, pour the dressing, mix and add the cheese and nuts, stirring gently. Ready!

Pasta with leurd and mushrooms

For two people:
  • 200 g spiral paste or feathers
  • a hand or two of leurd
  • 3-4 fresh mushrooms or about two handfuls of mushrooms in a jar
  • 6 tablespoons sour cream (or to taste)
  • optional some smoked ham or dry salami (our father brought us salami and we decorated the pasta a bit)
  • an egg
  • a tablespoon of butter or oil
  • cheese or hard cheese
  • for garlic lovers I also recommend 2-3 garlic cloves, leurda loses its taste
  • Salt pepper

Put two liters of boiling water with a teaspoon of salt. When the water boils, add the pasta and let it boil, according to the instructions on the package or until they look good, tasting them.

During this time, in a saucepan with a thicker bottom, put the melted butter or the hot oil, and there you throw the sliced ​​mushrooms and a pinch of salt. When it has dropped out of the water and fried a little, add the ham / salami, if you use it, then cut the garlic into thin slices and discard the leurda, previously washed and left whole or cut smaller, if you insist.

Over these, quickly take a pinch of water in which to boil the pasta (so far it has been boiling for a few minutes) and flood the pan. Stir, put a lid on and let it dry for a few seconds. It will tighten, and it is ideal not to boil too much, but just to be scalded. Season with salt and pepper (I really like this phrase, it's so old school), turn on the heat and add three tablespoons of cream. (I cheated, I didn't have enough cream and I lengthened it with some melted cheese and some more pasta juice). Mix well and turn off the heat.

In a bowl, lightly beat one egg with the other three tablespoons of cream (or two, or one & # 8230)

The pasta, if they are ready, strain them and pour them into the saucepan with the sauce (if it is too small, do the opposite, put the sauce over the pasta). Immediately, when everything is still hot but nothing is boiling, add the egg with the cream and mix well. The idea is for the sauce to become creamy, shiny, to coagulate just a little, enough to bind everything, we don't want an omelet!

Put on plates, grate cheese over and ready.

(Additions by TeoB):

Cream sauce and leurd

  • A handful of leurd leaves
  • Butter or onion hardening oil
  • An onion
  • 250 g or more of cream
  • salt pepper

Peel the onion and cut it into pieces as you like. Fry in butter or oil, add cream and finally raw leurda. It can be eaten with pasta, boiled potatoes, bread and whatever you want.

Breath of leurdă

  • 4 eggs (preferably country: D)
  • 4 tablespoons flour
  • 4 tablespoons sour cream
  • wild garlic
  • optional salted cheese or cheese scraps
  • salt, pepper, nutmeg, to taste

Separate the egg whites from the yolks and whisk. Separately mix the yolks with the cream and flour and then incorporate the beaten egg whites. Add leurd (or spinach, nettles, stevia, mushrooms, minced meat, boiled cauliflower, almost anything possible & # 8230) and season to taste. You can optionally add salted cheese. Pour the mixture into a tray lined with butter + flour or baking paper and bake until ready.


Cheese soufflé with blackberry sauce - Recipes

Do you want to prepare a fast food with cheese? Read below:

What you need for 4 servings (picture 1)
& # 8211 300 grams of cheese
& # 8211 150 grams of cheese
& # 8211 50 gr parmesan
& # 8211 5 eggs
& # 8211 5 tablespoons sour cream
-white pepper, a pinch of salt to beat the egg whites
-Oint for greased tray

Work plan:
& # 8211 Separate the egg whites from the yolks (picture 2). Beat the egg whites with a pinch of salt until you get the foam.
& # 8211 Crush the cheese (picture 3). Mix the yolks well, then add the sour cream (picture 4). Then add the cheese, Parmesan cheese (picture 5). Pour the cheese (picture 6) and mix (picture 7).
-Slightly incorporate the egg whites over the cheese composition, with the help of a wooden spoon (pictures 8 and 9)
& # 8211 We pour the composition into a yenna bowl, which we greased with butter (picture 10)
Bake in the preheated oven for about 20 minutes, until browned on top (picture 11)
& # 8211 Serving (picture 12)

Preparation time: 40 minutes
Price: 15 lei (may vary depending on where you take the ingredients)


MICROWAVE APPLE BLOW

I propose this ultra-fast soufflé recipe & # 8211 few ingredients, few calories, short cooking time & # 8211 the ideal dessert version of our century.

INGREDIENT (2 pers.): ESTIMATED TIME & # 8211 10 -15 min

sweet apples & # 8211 1 big
cottage cheese or urda (ricotta) & # 8211 200 gr
or & # 8211 1 pc.
raisins, cocoa (optional)

Peel an apple and grate it, mix with cheese and egg. We pour the obtained composition in a vessel adapted for microwaves (the soufflé will not increase in volume, so we can fill the vessel).

Put in the oven and microwave and install the cooking time & # 8211 5 minutes.

After 5 minutes we check the cooking of the soufflé & # 8211 we touch with our finger the surface of the dessert & # 8211 if it is wet we put it in the oven for 1 minute or 2 (it took me 6 minutes 30 sec. In total). Decorate with cocoa or cinnamon.


Grind the biscuits and mix with the melted butter until smooth. Put the biscuits in a tray with removable walls and press well. Place the blackberries on top of them, then let the tray cool for 20 minutes.

For the cream, mix the cream cheese (I didn't have the cream cheese, so I mixed the cottage cheese with the cream until a softer paste came out) with the sugar until it dissolves well.

Meanwhile, hydrate the gelatin in cold water for 10 minutes, then mix the gelatin in warm milk. It is set aside.

Put whipped cream over the resulting cream cheese and beat slowly for 5 minutes. Gradually add to the warm milk until incorporated. The resulting cream is poured over the biscuits, then everything is left to cool for half an hour.


For the jelly, blend the blackberries, then put them on the fire together with the sugar until they start to boil. Set aside until it reaches room temperature. The gelatin is hydrated in cold water for 10 minutes, then added over the blackberry topping. Leave for another 5 minutes and pour over the cream cheese. It gets cold from one day to the next.


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4 comments:

& quot; I & # 39; ve had to resort to the & quoting operation of ice needles & quot. & quot.
:)))
what encouraged me this phrase :))))
neata Miha!
beautiful day.
good ice cream
I also have blackberries and whipped cream..but..what to replace mascarpone with? I can't find such a thing here.

Wow, Miha. what ice cream flour. Question: instead of blackberries you can use any other fruit like apricot or raspberry or. Is it good to put frozen blackberries as well? I have nowhere to pick them :(
And did you beat the liquid cream first or did you pour it as such?
Have a great day!


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Take the butter out of the fridge to stay at room temperature. Then use it to anoint the special vessel in which you will make the soufflé. Then add the grated Parmesan cheese on the entire surface of the dish. Cover with plastic wrap and put the tray in the freezer for 5 minutes.

Preheat the oven to 210 degrees Celsius.

Put some butter in a saucepan and heat it.

Take a bowl and add flour, mustard seeds, garlic powder and salt. Mix and place the composition over the butter in the pan. Keep on the fire for 2 minutes. Then pour the hot milk and turn on the heat. Wait until the composition reaches boiling point, then remove from the heat.

Take another bowl and beat the yolks to get a creamy, consistent paste. Pour them over the milk composition, stirring constantly, keeping it on the fire. Set it aside and then add the cheese. Stir to incorporate well.

Then use another deep bowl, put the egg whites, the tartar sauce and mix them with a mixer. This composition should look firm, shiny. Take a quantity of ¼ from this composition and put it at the base. Continue to add, stirring gently.

The whole preparation is then placed in the soufflé bowl, the initial one, lined with butter. Bake for 35 minutes, so that the soufflé swells and browns, acquiring a golden color.


Cheese soufflé with blackberry sauce - Recipes

Preparation time: 1 h

Ingredient: 8 slices of bread, 2 cups milk, 2 eggs, 1/2 kg Telemea cheese mixed with cow cheese, 2-3 tablespoons butter, lemon peel, 1 tablespoon sugar.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Soak the bread slices in sweetened milk. Rub the butter, mix with the yolks, beat the foam, mix well with the soaked bread, add the cheese, lemon peel, finally the beaten egg whites. Put the composition in a fire-resistant form, greased with butter, put it in the hot oven for 30-40 minutes until it catches a golden skin.



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