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Cataif with cheese

Cataif with cheese


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Put the cheese through the large grater and set aside. Mix 3 eggs lightly then add the cheese, season to taste with salt and pepper. If the cake is frozen, let it thaw on its own for about 20 minutes, then unwrap it and leave it on a towel.

Grease a pan with butter then put half of the cataif (to be spread, do not leave it as it thaws), pour melted margarine on top and then add the cheese composition. Put the other half of the cataif on top and pour the melted butter. Beat a little cream with the milk and the 3 eggs and pour evenly over the cataif. Put the tray for at least an hour in the refrigerator covered with transparent foil. Bake in the preheated oven at 180 C for about 40 minutes (depending on each oven, but it's ready when it turns golden).


Greedy with cheese

Pour the yeast liquid over the flour and mix until everything is smooth. Pour oil over the dough.

Make sure that the whole shell is covered with oil so that it does not stick to the bowl.

Cover with foil and leave to rise for 15 minutes.

Grease the worktop and hands with oil.
Divide the dough into 12 pieces into balls.

Let them rest for 15 minutes covered with foil.

Each ball of dough is spread by hand.

Place the cheeses on half of the sheet obtained. Half of the blank sheet is brought to the one with cheese and is & # 8222sealed & # 8221.

The langoustines are fried in very hot oil (240 degrees).

Fry the langoustines for 2 minutes on each side.

Serve hot. Consume in moderation.

Recipe video CHEESE WITH CHEESE lower:


450 g sweet br & acircnză
3 egg whites
1 beaten egg
3 tablespoons grated Parmesan cheese
3 cups of broccoli
3/4 cup br & acircnză cheddar
2 cups water
1/2 cup onion
salt and pepper (to taste)
Preparation time : 1 hour

Step 1: Turn the oven to 180 degrees
Step 2: Boil the broccoli for about 4 minutes and then drain
Step 3: You will mix all three types of br & acircnză with chopped onion, 3 egg whites, add & acircnd and broccoli. Don't forget salt and pepper!
Step 4: Put the mixture in a heat-resistant dish (greased with butter) and put it in the oven for 35-40 minutes. & Icircbefore this approach, beat another egg and put it on top
Step 5: Quiche will cool for another 10 minutes before you cut it.


Easter with cottage cheese without dough

Fast food ingredients without dough

  • 5 tablespoons flour
  • 800 g of cottage cheese
  • 200 ml cream
  • an envelope of vanilla pudding
  • 200 g of raw powdered sugar
  • 5 eggs
  • a teaspoon of baking powder
  • vanilla
  • two hands of raisins hydrated in lukewarm water with honey (or sugar)
  • vanilla.

Method of preparation

Mix the cheese with the cream, egg yolks and powdered sugar. Vanilla pudding powder, flour and baking powder are mixed, then incorporated as well. Add the vanilla and the raisins, mix, and at the end, add the beaten egg whites. The dough can be placed in any form lined with baking paper. Leave it in the oven, over low heat, until it browns on top and even if it looks uncooked in the middle, take it out. It will harden when it cools.


Cataif with cream and walnut

very interesting recipe. I really wanted to ask you if the noodles on top don't dry too much, but I see that you also come with the suggestion to syrup overnight. it sounds delicious!

Loredana, I noticed that often patience is an important ingredient in many recipes :) Cataif is much better the second or even the third day - well, that if it lasts so long without eating: D

I've never eaten cataif, I'm still waiting for someone to convince me it's worth doing.
CLAUDE

It's very good, I recommend you try it

I just came back here: D.
Yes, you are still vigilant :)))
I was really amused when someone told me: gutuieeeee :))))))
Beautiful Sunday, boy! :))

Question: where did you buy the noodle for cataif? Or you used the usual noodles (my heart doesn't pull too hard if the noodles aren't right). :) Anticipated thanks for the answer.
Diana

Diana, I also anticipate a & quotWith pleasure! & Quot :) I do not use a special noodle for cataif. I'm just looking for a noodle as thin as possible, to be sure that it is completely syrupy. Didn't you find a ready-made cataif countertop anywhere?

Claudia, I hope that in the end someone will convince you that the recipe for cataif is worth making. I did my best. : D

"Quince," the vigilante drew my attention to the fact that I hadn't seen you here in a while. That means I haven't made a special recipe, as you like, so I should start working :))

Thank you very much for the answer! No, I did not search and I would not buy, I say honestly, such a thing. I prefer working with & quotmanu own & quot.
I hoped that there was a special noodle somewhere, as the Greeks do :)

:) It is said that if you want something well done, then do it yourself. Maybe there is a special noodle, but I haven't heard of it. But I still consider myself a beginner in the kitchen, so my words should not be taken as the letter of the law)

I did it ! The mistake was to use durum wheat pasta and probably too little syrup. It was a bit hard, but it was all eaten!

For cataif I look for a noodle as "quotanemic" as possible just to avoid this. When we pour it over the noodles, the syrup will go to the bottom, the top being a little disadvantaged. But I think we could use even the thickest and toughest noodles if we increase the amount of syrup and cover the noodles completely. In theory it looks good, but I don't know if in practice the result will be the expected one :)

in Constanta you can find a countertop for cataif like the special noodle for him in Greek but in supermarkets in Bucharest it is not found, in my childhood there was cataif in confectionery and in Greek I didn't see it had whipped cream

If we use whipped cream in an envelope, as I used in this case, then with milk we prepare whipped cream that we will put on top of the cataif.

I would also like a recipe for stuffed walnuts please :)

Unfortunately, they do not have that special shape in which the "shells" of walnuts are made. But, who knows, maybe I can get one :)

Know that (unfortunately) it did not come to my liking. :-( The noodles did not soften from the syrup, and the syrup was much too sour. Maybe only the lemon peel would be enough for the aroma. Anyway, to end on an optimistic note, the pancakes au gratin with mushrooms were mi- nu-na-te !! :-)

Now I start to make your cake top. I syrup it with the juice left by strawberries covered with sugar, I make a vanilla cream, I put the strawberries, and on top I decorate it with strawberry foam. Fingers crossed! :-)

The noodle of the cataif will soften tomorrow, how strong it is, it needs some time. I can't comment on how sour the syrup was, in this case it can be about tastes or a lemon that is too sour :) Maybe you should give the cataif a chance, personally it seems a delight to me . But maybe it's about tastes.

Instead, the cake top can no longer be about tastes, there it is mandatory to be satisfied with the result of the recipe. So hold your fists! To be sure, I will also ask my girlfriend to keep her fingers crossed :)) Write to me there if I helped you with something: D

Hi. I ate cataif with whipped cream and nuts at sea. it is a wonder, extraordinary. and by chance looking for the recipe on the net I came across you. I was thinking of suggesting rice pasta in exchange for noodle pasta. I think it works better. must be tried. and I think that in addition to butter, a little syrup would go in the oven. that the pasta boil a little in the syrup and would not remain so strong. I can't wait to make the recipe myself

I haven't tried rice pasta so far, so I can't give my opinion :) I can only give my opinion about the syrup: I think it would be used by those who are afraid that the noodle will be too loud. But still I recommend using my recipe, only this one I tested personally.

Hi, I used to make cataif cake when I was little (12-13 years old), it was great, syrupy and with whipped cream on top. I haven't found him in years. I only find the cake through the confectioners but it doesn't compare. where in Constanta do you find the cataif countertop? I would love to find him. you would bring back some of my childhood

Hi, I bought the cataif countertop from countless places. From Constanta I generally buy it from Cora (just because it is the closest to me), but I noticed that it is not found all the time - if I don't find it there, I try Alfa Beta (Tomis 3 or Brotacei). I also bought a cataif countertop from Mega Image or Adivin (on Aurel Vlaicu, near Anda).


PATEURES WITH CHEESE AND HOMEMADE PAPER

How to resist in front of some pies with cheese and puff pastry… My opinion is that they are made especially for the greedy and for the & breakfast & # 8211 but not of those who are on a diet.

Not the other way around, but how to go unnoticed when I smell from a post office and the well-structured and reddish sheets look so good that you can't resist them.

They are forbidden for those who want to lose weight because they are full of butter, indispensable if you want a quality puff pastry, but most of the time they are welcome and very consistent for a frugal breakfast at the pastry in the corner of the block or near the office.

ingredients:

I made the puff pastry dough that you can find here before, because it requires some time and a little patience, but it is worth every minute of work and waiting for the delicious result that I always think of when I prepare it with crispy and appetizing pastries with theirs. enticing smell in the kitchen.

All you have to do is spread the cold piece of dough to get a sheet about 4-5 mm thick, cut its edges and cut it into squares or rectangles, to later make cakes in the shape of pillows or triangles.

This time I prepared cubes of very good quality sheep's cheese that I have from a local producer and it was kept very well in the fridge for a week.

I quickly beat an egg with a fork, then I add the diced cheese and the prepared semolina that will swell and will not allow the composition to come out from the inside during baking.

I place a pile on each piece of dough and fold the pies that I put in a tray lined with baking paper. This time I greased them on top with a little yolk, but you can also use milk or a little cold water.

I will bake them in the preheated oven at 240 ° C for 15-20 minutes.

They have swelled quite a lot, and the crunchy layers that you notice with the naked eye can only delight you.

I hope I made you feel like it and even if it seems difficult, once you have made them for the first time, you will definitely repeat the experience.


Easter with cream cheese and yogurt - recipe 1

Total cooking time: 1 hour and 20 minutes
Tray size: 22-24 cm.
Number of servings: 16

ingredients

  • 450 g of cream cheese
  • 500 g of creamy, skimmed cottage cheese
  • 500 g of creamy yogurt (without whey) skimmed
  • 4 eggs
  • 120 g of melted butter
  • 1 ½ cups of sugar
  • 60 g of starch
  • 3 tablespoons flour
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla essence
  • strawberries for decoration (optional)

Method of preparation

Turn the oven to 160 degrees Celsius and leave it to preheat.

Take a large bowl and mix the two types of cheese with the sugar.

Then add the yogurt, melted butter, lemon juice, vanilla essence, starch and flour.

Mix again until smooth.

Then incorporate the eggs, mixing on low speed.

When the composition is homogeneous, pour it into the pan greased with butter or oil and lined with flour.

Ideally, you should use a cooking ring or a removable shape to make it easier to remove the easter at the end.

Put it in the oven and leave it for an hour and 20 minutes, or until the middle is almost done.

After removing it from the oven, wait for it to cool for 10 minutes, then gently pass the knife blade around the walls,

Allow the pasca to cool completely, then you can release it from the mold.

Decorate it with slices of fresh strawberries, if you like, or just with powdered sugar given through a sieve.

Store Easter eggs in the refrigerator or other cool place until ready to serve.

Nutritional information

A slice of this light yogurt Easter contains:

  • 246 calories
  • 19 g of carbohydrates (of which 16 g of sugars)
  • 9 g of protein
  • 15 g of fat (of which 9 g of saturated fat)
  • 91 mg of cholesterol
  • 231 mg of sodium

Greek Easter with yogurt - recipe 2

Total cooking time: 1 hour
Tray size: 22-25 cm.
Number of servings: 16-18

Crust ingredients:

  • 1 ½ cups of ground or crushed graham crackers
  • 5 tablespoons melted butter
  • 1 tablespoon caster sugar

Ingredients for the filling:

  • 450 g of cream cheese
  • 500 g of plain Greek yogurt (2%)
  • 3 large or 4 small eggs
  • 140 g of caster sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla essence

Method of preparation

Preheat the oven to 176 degrees Celsius.

Break the biscuits into pieces and grind them with an S-blade robot.

Mix them in a bowl with the sugar and melted butter. You need to get a moist, sandy composition.

This will be the crust. Put it in the tray and press it with the back of a glass or a spoon.

Put the tray in the oven and bake the crust for 8 minutes, then let it cool and wrap the walls on the outside with aluminum foil.

Reduce the oven temperature to 162 degrees Celsius.

In the meantime, take care of the filling. In a large bowl, put the cream cheese and beat with the mixer for 2 minutes, until creamy.

Gradually incorporate the sugar, yogurt, lemon juice and vanilla essence. Mix with the mixer.

Add one egg at a time and mix on low speed. Turn off the mixer immediately after the last egg has been incorporated.

You must have a fine, creamy composition.

Pour it into the pan over the crust.

Place the tray in another tray in which you put a little boiling water.

Put the trays in the oven and bake the pasca at 162 degrees Celsius for 45-55 minutes. Or until the center is almost ripe. It should be like a jelly in the middle, but stable.

Turn off the heat, open the oven door a little and let the easter cool for an hour before putting it in the fridge for 8 hours.

This Greek Easter with yogurt can be served with jam or berry syrup.


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Cataif with Cheese, Cream or Walnut - Special Recipes

Cataif is a Turkish recipe, first invented and prepared during the Ottoman Empire. This oriental dessert was imported into Romanian cuisine by Phanariot chefs. I prepared 3 recipes for cataif with cheese, cataif with cream and cataif with walnuts. In some cities of the country you can find cataif to buy noodles, which are thawed and used instead of noodles.

1. Cataif with Cream and Vanilla Cream

• 500 g of fine noodles
• 500 g of cream
• 400 g of sugar
• rum essence
• vanilla sugar

Ingredients for vanilla cream:

• 400 ml of milk
• 125 g of sugar
• 2 eggs
• 3 tablespoons butter
• lemon or orange peel
• starch

-Tape the baking tray with butter (margarine (
& # 8211 Apply a thin layer of noodles (sticks should be parallel)
Bake for 10-15 minutes on low heat until slightly browned
& # 8211 Separately, prepare the syrup from water and sugar, rum essence and vanilla sugar, put to boil
& # 8211 It pours so hot over the noodles in the pan
& # 8211 Bake again for 20 minutes
& # 8211 Separately, prepare the vanilla cream: mix the milk, starch, beaten eggs, sugar, butter and lemon or orange peel
& # 8211 This composition is put on the steam bath until it binds well
& # 8211 Cut the noodle top and place the cream thus obtained on the first row of the top
& # 8211 Put the other row of countertop and cream on top

• 500 g of noodles
• 6 eggs
• 2 cups of milk
• 2 cups of feta cheese
• a cup of gouda cheese
• half a cup of Roquefort cheese
• a cup of cream
• half a cup of butter and half a cup of margarine
• salt and pepper to taste

& # 8211 Grate the cheese into large flakes and mix with 3 eggs
& # 8211 Add salt and pepper
& # 8211 Grease a pan with butter and put half the amount of noodles
& # 8211 Top with margarine and cheese mixture
& # 8211 Then put the other amount of noodles and then melted butter
& # 8211 Beat the other 3 eggs with the creamy milk and pour over the composition in the pan
& # 8211 Refrigerate for one hour, then bake for 40 minutes, or until golden

3. Cataif with Walnut and Cream

• 400 g of noodles
• 200 g of walnuts (pistachio)
• 300 ml of milk
• a butter pack
• 2 sachets of whipped cream
• a teaspoon of cinnamon
• the peel and juice of a lemon

& # 8211 Melt the butter on a bain-marie
& # 8211 Place a row of noodles in the baking tray
& # 8211 Pour the melted butter on top and cover the whole surface well
& # 8211 This is the cataif top that is put in the oven for 10-20 minutes, until the noodles brown a little
& # 8211 Prepare the syrup from 600 ml of water and 300 g of sugar, which is put in a bowl on the fire
& # 8211 Stir until the sugar melts, then add the peel and juice of a lemon
& # 8211 Boil for 20-30 minutes, until well combined, like jam
& # 8211 The syrup thus prepared is poured hot over the cataif top taken out of the oven
& # 8211 Allow a few hours for the syrup to penetrate the noodle well to soften it well
& # 8211 It is preferable to leave the countertop in the syrup all night
& # 8211 After absorbing the syrup well, cut the cataif in half, like a cake
& # 8211 Mix the ground walnut with the cinnamon and spread on the first half of the countertop
& # 8211 Place the other piece on the counter and place the prepared cream on top

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Sweet cheese pancake pudding recipe

For this recipe I used the classic pancake recipe. The one with eggs, milk and mineral water. And after we got tired of pancakes filled with jam or nutella, we prepared some with cheese and raisins in the oven.

They were very tasty and asked to be repeated.

If you haven't tried them yet, follow the recipe below.

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* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Video: Συνταγή για κανταΐφι με λευκό τυρί - Ευτυχείτε! 2662019. OPEN TV (July 2022).


Comments:

  1. Pheredin

    I congratulate this magnificent idea just about

  2. Benon

    Rephrase please

  3. Delphinus

    There is something in this. Now everything is clear, thank you very much for the information.

  4. Megar

    but yourself, you were trying to do so?

  5. Cormac

    An aspiring radio operator got the SOS signal wrong ... If you find four balls and two dicks in your house - don't flatter yourself, you just get fucked in the ass. ... Programmers don't die ... they lose their memory ... Acceleration: what our fathers can do, we don't give a damn. the forest was smoked ...



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