It's so goodnnnnnnnnnn!
- 1 bag of spinach to a bag of Igloo
- 200 gr cow's cheese with Fagaras sour cream
- 200 gr milk
- 3 cloves of garlic
- 200 gr of kaiser
- 1 lg flour
Preparation time: less than 30 minutes
RECIPE PREPARATION Spinach with cottage cheese and sour cream:
Put 2 lg of oil in a pan and heat the chopped kaiser, add the crushed garlic, let it harden a little and add 1 lg of flour. Put the spinach, milk and let it boil a little.
Add the cottage cheese and sour cream and let it cook for another 5 minutes. Salt and pepper to taste.
Serve with mesh. Good appetite!
1. Prepare the two countertops by mixing the egg whites (4 each) with a pinch of salt and then with the sugar, until they harden. Add the yolks rubbed a little with the oil and then the essence and flour mixed with the baking powder with flour and baking powder and cocoa).
Pour the dough into trays lined with baking paper and bake for about 20 minutes on a suitable heat. Peel off the paper after it has cooled a little and let it cool well.
2. For the cream, mix the cream with the cheese and the sugar, then add the hydrated gelatin in cold water and then melted in a sea bath (without boiling it), poured into a thin thread.
3. Place the cocoa top in a slightly higher tray, then pour the sour cream, place the white top on top, pressing lightly by hand.
On top, glaze with grated chocolate and mixed with powdered sugar and honey and then melted on the low flame of the stove.
Sprinkle fried and chopped walnut kernels over the icing.
The cream cake recipe has been proposed for years67 on the culinary forum.
Delicious cake with cheese and sour cream is left in the refrigerator for at least 2 hours, then cut into the desired shape.
Broccoli puree with spinach
Broccoli puree recipe with spinach, potatoes and sour cream, flavored with nutmeg
Mushrooms stuffed with spinach
Recipe for mushrooms stuffed with green spinach, prepared with garlic, red peppers, smoked ribs, dry white wine and cherry tomatoes
Spinach pudding with cheese
Spinach pudding with cottage cheese, sour cream, milk, onion and eggs
Mushroom food with spinach
Fasting food prepared with mushrooms, spinach, broth, garlic, parsley and a little flour (can also be served as a side dish)
Potato souffle with spinach
Potato soufflé with frozen spinach, onion and garlic, seasoned with nutmeg and marjoram
Simple saltines with lard, cream and cheese & # 8211 very tender!
I don't think we have a holiday or a weekend without it crackers, pogacele or something else to nibble on. In our family, they enjoy great success. At Christmas I made some simple pickles with lard, cream and cheese. Sensational!
This dough with (sweet) cottage cheese is wonderful because it can be made a few days before (3-4), stored in the refrigerator and from it you can bake fresh salts daily. As I knew I would have guests for 3 days in a row, I made the dough and baked a tray of simple salts every day.
I learned how to make this salt dough (without yeast or baking powder) from Oana. She has the family recipe, from her great-grandmother Buia from Sibiu & # 8211 see here. This dough is prepared at least one day in advance, preferably 36-48 hours. The fermentation will be done thanks to the ferments from the cow's cheese and cream, so there is no need for yeast or other growth agents.
This time I changed the recipe a bit by adding extra lard and cream. These two ingredients give even more tenderness to the saltines. We have homemade lard, white and very pleasantly flavorful & # 8211 see here how it's done. If you do not have such a thing at hand you will have to replace it with greasy butter (70 g lard = 100 g butter with 82% fat). The cream is greasy and sour (as for papanas or sarmale) and should have at least 20% fat.
Cow's cheese is sweet (as for papanas or cheese), fat and well drained of whey. It can also be prepared at home if you follow this recipe of our grandparents & # 8211 see here.
From these quantities results 4 trays of simple salts with lard, cream and cheese. You will be amazed at how much they will grow when baked!
Ingredients for the recipe for muffins with spinach and cheese
- -400 g spinach
- -250 g cheese (fresh, urda, cottage cheese, telemea)
- -4-5 eggs
- -1 green parsley link
- -1 dill connection
- - salt, pepper, hot pepper to taste
How to prepare a recipe for muffins with spinach and cheese?
The spinach leaves are chosen by the stalks and washed with a jet of water, so that no sand remains, they are scalded for 5 minutes (from the moment of introduction) in salted water and rinsed with cold water. Drain and cut into small pieces. If the spinach is frozen, it does not burn.
Put the spinach in a bowl, add the cheese, finely chopped greens (I also add the greens if they are younger), beaten eggs with 1 teaspoon of salt, pepper and finely chopped hot peppers (optional).
They can be baked in various forms: small tarts, muffins, pies placed directly with a spoon in the tray lined with baking paper or you can make a large tart, it can be used as a filling for strudel, tart with puff pastry or tender dough, can fill meat rolls etc.
In simple form, as I did them.
30 g butter,
170 g spinach,
50 ml sour cream 15%,
2 tablespoons grated parmesan,
The oven is preheated to 160 ° C.
Wash the spinach, cut it into thin strips, put it in butter for 2 minutes. Add salt and pepper.
Grease with butter two ceramic pots for the oven, add the hardened spinach in each bowl. Break two eggs (as for scrambled eggs) in each bowl, add sour cream and grated Parmesan cheese.
Bake in the oven for 10 minutes, until the egg whites harden and the yolks remain soft.
Serve immediately. You can place everything on a slice of wholemeal bread, a little toasted.
Cannelloni with cheese and spinach
I really like this combination, so for today I prepared these delicious Cannelloni with cheese and spinach.
I would have liked to use ricotta, to keep the Italian theme until the end, but I adapted, which I recommend to you.
If you are a fan Easter, you got it right, because this recipe is as simple as it is tasty. Plus I teach you how to easily fill these pastas. I always ran away from them, I was a little tired of filling them, but since I do so, there is no problem :))
So I invite you to a good portion of Cannelloni with cheese and spinach!
I hope you find my simple recipe useful!
Preparation time: 1 h Nr. servings: 2 Complexity: medium
- 1 cutie cannelloni pasta
- 500 gr lean cow's cheese / ricotta
- 100 gr salted cheese (telemea or optional)
- 100 gr cream cheese with dill
- 1 egg (optional)
- 50 ml olive oil
- 200 gr fresh spinach
- 400 ml of red juice
- 50 gr cheddar (parmesan, etc)
- the water
Method of preparation:
In a bowl, mix the skim cheese with the dill cream cheese. Grate the salted cheese, add the egg, salt, pepper, nutmeg. Stir vigorously to blend.
In a pan, put a little olive oil, add a few cloves of crushed garlic (they will give more flavor). Add the washed and finely chopped spinach. Leave it on the fire for 2-3 minutes, until it takes on the garlic flavor and acquires a beautiful color. Add directly over the cheese. Interfere.
With the help of a poche and a dui, fill the pasta one by one. Simple and easy!
A heat-resistant form is used. Put a little oil, a layer of red juice, a layer of cannelloni. Add enough water to cover them, then pour another layer of tomato juice.
If you want and you have, you can add a few slices of melted cheese.
Grate on top of cheddar or parmesan and place in the hot oven at 200 degrees C for 15 minutes.
Sofas are furniture. But there can also be interesting snacks, usually consisting of slices of HapiHap bread, half slices of bread, pieces of baked / fried / fried dough, with something on top. That can be simple or complicated, but it must be tasty.
The sofas I set out to show you here have the famous Romanian eyes on top (that's what we call them, others, who are not Romanians, I call them poached eggs) and an interesting mixture of cheeses. You can make the mixture from cow's cheese with dill, sour cream and butter, from fine cheeses, as I did (Philladelphia and Exquisa), with cheese, gouda, telemea or goat cheese, matured. It's all about not missing HapiHap bread. I used telemea, made into cubes.
I mixed the fine cheeses with a teaspoon of parsley mixed with dill, chopped and put in brine. So I never used salt again. Especially since the telemeau I mixed in the cheeses had its portion of salt. Once I got rid of the cream cheese, I switched to mesh. I boiled water with vinegar, greased a polish with oil, broke eggs one at a time and boiled them in polish. I thus obtained the Romanian meshes to put over the cream of my sofas. Above all, a little valerian sprinkled with balsamic vinegar and olive oil.
A snack ..tasteful, which I highly recommend. Don't forget: if you want, you can put a little freshly ground pepper over the eggs, it will work wonders. I'm serious.
Dumplings with spinach and meat
Recipe for boiled dumplings and then put in the oven, stuffed with spinach, minced chicken with tomato sauce from butter, onion, celery, carrots, sugar and pasta broth
Varenikis or dumplings, prepared with flour and eggs, filled with slightly salted cheese and covered with sour cream and grated cheese
Dumplings with cottage cheese
Dumplings with cottage cheese, prepared with eggs, raisins, grated lemon peel and sour cream