Traditional recipes

Salted with cheese

Salted with cheese

  • 500 gr flour,
  • 300 gr salted cheese,
  • 3 lg grease,
  • 3 lg butter,
  • yeast an envelope,
  • 1 lg salt,
  • an egg yolk,
  • the water .

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cheese salads:

Put in a bowl flour, grated cheese, lard, butter, yeast dissolved in a little warm water and salt. Mix well with a wooden spatula; Refrigerate for about 40 minutes; We prepare the work table, we spread the dough with the rolling pin, not too thin, we cut strips with the knife. Preheat the oven to 180 degrees, take a tray, grease it with a little oil and flour. Add the saltines in it, grease with yolk, sprinkle the grated cheese. Put in the oven for about 20-25 minutes!


ingredients:

100g wholemeal wheat flour
100g wheat flour type 1050, in addition for processing
& frac12 teaspoon salt
50g butter
50g race parmesan
1 egg tied
2 tablespoons milk
1 teaspoon sweet paprika
1 teaspoon sesame seeds
1 teaspoon of poppy seeds

Method of preparation:

Preheat the oven to 180 & degC, cover the tray with baking paper. Mix in a bowl the 2 types of flour with salt. Add the butter and continue to mix until you get a crumbly dough. It also includes Parmesan cheese.

Beat the egg with the milk, set aside 1 tablespoon of the contents, and pour the rest into the flour and kneading mixture, until you get a homogeneous dough. Sprinkle a thin layer of flour on the work surface, on which you knead the dough a little more.

Sift the paprika powder over the flour on the work surface and spread a square sheet of dough, with a side of 20cm.

Grease the dough with the egg set aside, sprinkle with sesame and poppy seeds and press lightly into the dough sheet.

Cut the square in half. Cut each half into 1 cm wide strips, which you gently twist and place in the tray, pressing the ends down slightly, so that during baking they do not bend upwards.

Roast the saltines for 15 minutes in the hot oven. When they are ready, take them out of the oven and let them cool a bit, then serve.

Stored in a box with a lid, saltines they stay fresh for 5 days. The salty recipe which I have proposed to you is simple to prepare, does not require much time, and the result is wonderful.


Salted with cream, cheese, butter or lard & # 8211 square, tender and quick puff pastry

Salads with cream, cheese, butter or lard & # 8211 square, tender and quick puff pastry. How to make puff pastry? Fresh saltines with Telemea cheese or cheese and cream. The recipe for cubic salts (squares) or mini cakes with butter or lard. Salad recipes. Salad recipes.

The festive meals of the Romanians start with the saltines or saltines and a glass of brandy. These salts with cream, cheese, butter or lard are very easy to prepare and are extremely tender and tasty. The dough is friendly, easy to spread and cut.

I like to make these pickles with cream, cheese and a mixture of butter and lard because the latter gives them a special tenderness and a special flavor. If you don't have lard on hand, you can only prepare these quick salts with butter. I get some extraordinarily tasty, fragrant and actually melted puff pastry salts in my mouth.

Salt dough with cream, cheese, butter or lard is made quickly and does not require much leavening. Leave it in the fridge for 30 minutes (yes, cold!) After which it can be stretched and cut into the desired shapes. From the same dough I made the classic salts & # 8211 the recipe here. Or tender pretzels & # 8211 the recipe here.

This time I made an artifice and turned them into square-shaped puff pastry. The procedure is simple: I spread a thin sheet of dough on which I sprinkled grated cheese and then folded it like puff pastry (the recipe here). The result is spectacular: some puffed saltines, well grown, tall and very tasty! Or some miniature pies. I say this because my saltines have a side of 2.5 cm.

I give you the quantities for 500 g of flour from which results approx. 2 medium salt pans with cream, cheese, butter or lard & # 8211 square, tender and quick puff pastry. The lard can be replaced with butter in the ratio 100 g lard = 140 g butter with 82% fat. You can also use a mixture of butter with lard (as I did). Homemade lard is easy to prepare if you follow this recipe.


Salads with cheese and cumin

Looks very good. I remember well that, in the past, my mother used to celebrate the holidays for half of the clan (that is, relatives) because they had no idea how to do it. He weighed tens of kilograms at once :-)
I think I'll do suberek today!

God, Peter! And my mother made the best salads I've ever eaten. My husband always mentions them, even if I tried all sorts of "models".
But I notice from the pictures of the "man in the pan" that his are very similar to those made by my mother, I will try this recipe.

I learned to make saltines precisely because my mother doesn't! :) I had the impression that they are very difficult to make, but in fact it is child's play.
I've tried other "quotes" of saltines, but this one seems to me the most successful.
Peter, welcome to the Dobrogea kitchen! :))

. what planet did you come from ?!
I don't remember meeting a male pastry chef so far.
All my appreciation. and I promise to try networks I don't know.

:)) I came from a planet outside your solar system. Its name is impossible to write, in human language it would be perceived as a kind of onomatopoeia: D
Thanks for the appreciation and I hope to surprise you with new recipes :)

My ears are longing with lust, yes, that's how big it is.

I just finished making the salads according to your recipe, they turned out very good :)
Thank you :)

You have nothing to thank me for, I hope all my recipes work for you :)

Hi, I also wanted to try something new today and I found your recipe blog, and I decided for the saltines that I haven't eaten in a long time, but I made a careless mistake and put margarine in the coca I wanted to know if it has something? do I throw everything away and make another shell or does it work like that? aaa by the way in the list of ingredients you put "a yogurt", but then you didn't mention anything about it, what I do, in the end I put it in the composition or how. Sorry are beginners in the kitchen. congratulations for the wonderful and tasty recipes

The whole secret to any kind of crust is to be well kneaded. After kneading well, beat until it forms blisters and does not stick to your hand.

Sorry for being late, I got home at midnight :) I think you've already done the saltines, right? It doesn't have to be a big problem that you put margarine in the salty shell, it still got there anyway. The yogurt must be added at the beginning, before we start kneading. Right now I will change the recipe.

I really like saltines! I will do them too!

Even if I like your ID, I hope that the salads will come out just like the others :)

vaiii. I also made the recipe. D..even if I don't really know how to cook, they came out. my boyfriend really liked it. X

So not only did you get the saltines, but they also made your boyfriend appreciate you more now :) It is said that love goes through the stomach, so you should not stop at the saltines - they are already over 200 recipes on the blog)

With the necessary apologies: how much margarine is put?

One package - to get 4 (four) trays full of salt. Looks like you didn't read the recipe list carefully :)

Hi!
Can I replace margarine with butter? Thank you in advance.

Hi! Yes, you can replace margarine with butter.

Hello!
would the taste change much if I put baking powder instead of yeast ?! It seems faster to me.

Hello! I don't think the taste will change too much, rather the salads will not have the same texture / consistency, nor do I know how to call it. I have never tried and, as long as my salads go well with yeast, I am not willing to experiment: D I prefer to go safe, but I am interested to hear the result of other people's experiments :)

A package, I understand. But how much (weight) does a package have for you?

Well .. how much does it have for everyone - 250 g :) If I had put a large package, then it would have been mandatory to specify this.
I see a week has passed, I guess you want to do the holiday parties, right?

Please excuse me for insisting so much on the weight of the margarine, but I don't use it and I don't know about the cheese. I hope the recipe is good (it seems so). Anyway, I'll come back and tell you how it turned out.
HAPPY BIRTHDAY !

You didn't have to apologize, when you're not sure about something, it's better to ask than to be wrong. I expect you to come back with the result of the recipe, although I already know the answer: D
Happy Birthday!

I will also try the saltines for revel, I hope it will come out. Happy birthday

It turned out great. But I used olive oil - it goes crazy! (I also greased the tray about 130 ml).

With pleasure! Good idea with olive oil, I should try too.

I love your blog, it's wonderful, whatever I cook, I get inspired from here, I tried many recipes and they come out tasty, today I will make the salads according to your recipe.

Even though it's been so long since I started the blog, I'm still happy to see that someone is so excited about my recipes.
I hope the saltines will make the same good impression on you.

Leam made they came out super pakat k a tray I forgot in the oven and or a little perplexed :))

Tony, good luck that you had several trays and, in other words, you could have hidden the least successful ones :)

Congratulations on the blog! It is extremely successful. I'm going to try a lot of recipes. and I'm going to start this weekend with the saltines. It looks appetizing! To several successful recipes!

Thank you! I expect you to find the salads as appetizing as they look on the weekend.

I don't know why, but I've always had the impression that salty dough should be kept in the fridge for an hour. I see that your dough contains yeast, so it doesn't automatically put it in the fridge. I will try this option too :)

I'm from Constanta and I like the heat, I don't want to hear about the cold even when it comes to saltines :)

The salads turned out very well .:) Thanks for the recipe: D

I stole your recipe too, I want to amaze my boyfriend, my mother used to make salt when I was little, I was crazy when I saw them. thanks for the recipe

Nothing! :)) Let's hope your boyfriend will be the same when he sees the saltines)

sarateeeeeellllleeeeee :)))) God, I can't wait to do them. Thanks for the recipe. Nelly

With pleasure, Nelly! Let me know how you liked the salads and after you put the recipe into practice, because I want you to confirm that they have risen to the level of enthusiasm: D

I made the saltines too and they came out. mmmmm iamyyyyy delicious, I'm happy with the result but the most hapy was my 2-year-old dwarf who tasted with an incredible appetite. Thanks for the recipe. sandy and lorena: D

With pleasure, Sandy and Lorena! :) Maybe with these salts I manage to retain a new generation of readers. : D

I liked them, I made them, I paped them. again :)
I missed the saltines so much. I'm glad I chose to prepare them according to your recipe :)

:)) And I'm glad you chose my recipe, I saw that the internet is full of salty recipes.

Hello!
I am still constant, but now settled in another city :)
Until now, we used to make different salads, with the dough kept in the fridge for a long time, but last night we discovered them and today we make them too. Can I put sour cream instead of yogurt? it is possible that the composition does not come out properly, I think that each ingredient has its role. That's what I have in the house now.
thank you very much !!
I like the blog ffff a lot !!

I also used sour cream instead of yogurt, and they turned out very good.
Any recipe asks me for yogurt or whipped milk or sour cream, I usually put what I have around the house and it always comes out.
I read somewhere that I can replace them with any of the three.
I hope you came out :)

Coca, as Brigitta says, in the case of saltines is absolutely no problem to replace yogurt with sour cream. I chose yogurt because it is cheaper than sour cream, and overall there is not much difference. I'm glad to hear that the blog is to the liking of my constants :)

Thanks for the advice! :) I put the cream. They came out wonderful, just unsalted. I used the HOchland telemea, which was very salty. so I didn't add any more salt, but they tasted worse because of it. I mean, they were a bit "salty" and salty :) Next time, I'll add a teaspoon of grated salt. :)

I suffered the same and I added a little more sea salt on top, after the first baked tray. The husband said & quot

:)) It seems that unsalted sounds better than unsalted. To avoid unsalted foods, I also taste the dough, not just the cheese used.

Next time. I promise, I'll taste it :)
I understand that I wasn't the only one who didn't sleep around 2-3 at night ?! :))
(I don't understand something..it says 04:47 PM?)

:)) You got me! I also noticed that the hour appears on the blog in vain in the case of comments, it's probably a setting that I didn't make properly. Being logged in, the right time appears to me.

I'll do it now at 10:00

Recipe for 10, right? :)) Good luck with that!

how many degrees should the oven be?

At 175 degrees C. I added now in the recipe, maybe not everyone has the patience to read the comments.

Hi!
Now I took out the first tray, I'm crazy! Super recipe!
Thank you!

You have nothing to do, Cleopatra. Did you reduce the quantities of my recipe or did you take three more trays of salt from the oven? :)

. I took out 3 or 4 more trays.
Today you make your recipe again, it was very successful)

I did and they came out wonderful

These salads are great and are super easy to make. I do them regularly, especially when I want to pamper myself with something good to nibble on. I throw all the ingredients in the bread machine and I practically don't do anything anymore. Congratulations for the blog, it is extraordinary, I always find delicious and extremely well explained recipes. Thanks and I continue to cook!

With pleasure, Cristina. Even if the bread machine helps you to knead the salads, you still have something to do. That is, if you don't have a super-performing device that makes noodles and therefore removes your already formed saltines :) In order to really deserve your praise, the blog now has the obligation to offer you only flawless recipes. Tell me if the obligation is not paid properly)

happy birthday to be healthy and keep it the same my name is mariana good luck next year

Happy birthday and good health. I also want to make the salads which means a packet of margarine and what does a small yogurt mean? Thanks. Elena

250 grams of margarine and 140 g of yogurt. Good luck and happy birthday!

Hello, reading the comments above, I have to tell you that there is a so-called classic recipe (which I have been using for about 30 years) and in which I use baking soda extinguished with vinegar or lemon. in the fridge. then take it out, knead it a little more and put it in the oven. an advantage: the second and third day can be made of prepared and left-cold coca without any problems: they are just as tasty. a good day!

Hi, I think both recipes are good since the salads are tasty. so you don't have to give up your recipe for good, just alternate them :)


CHEESE SALTS

Cheese salads for parties or simply for a meeting with friends over a glass of beer & # 8230 They are easy to prepare, with ingredients at hand, so I invite you to try them.

INGREDIENT:

200 g salted cheese (I put 100g cheese, 100g telemea)
330 g flour
1 or
100 g butter
50 ml milk
1 pinch of salt
1/4 teaspoon baking powder & # 8211 optional!
1 tablespoon cumin seeds soaked in water for an hour

Mix all the ingredients until you get a smooth dough that does not stick to your hands.

Spread the dough, cut it into rectangles and then grease it with a beaten egg. We can leave the rectangles as we cut them or we can twist them.

We put them in the tray and put them in the oven at 170 ° C for 35-40 minutes. 2 minutes before taking them out of the oven, sprinkle grated cheese on them.


Salads with cheese and cumin

Looks very good. I remember well that, in the past, my mother used to celebrate the holidays for half of the clan (that is, relatives) because they had no idea how to do it. He weighed tens of kilograms at once :-)
I think I'll do suberek today!

God, Peter! And my mother made the best salads I've ever eaten. My husband always mentions them, even if I tried all sorts of "models".
But I notice from the pictures of the "man in the pan" that his are very similar to those made by my mother, I will try this recipe.

I learned to make saltines precisely because my mother doesn't! :) I had the impression that they are very difficult to make, but in fact it is child's play.
I have tried other "quotes" of savory ones, but this one seems to me the most successful.
Peter, welcome to the Dobrogea kitchen! :))

. what planet did you come from ?!
I don't remember meeting a male pastry chef so far.
All my appreciation. and I promise to try networks I don't know.

:)) I came from a planet outside your solar system. Its name is impossible to write, in human language it would be perceived as a kind of onomatopoeia: D
Thanks for the appreciation and I hope to surprise you with new recipes :)

My ears are longing with lust, yes, that's how big it is.

I just finished making the salads according to your recipe, they turned out very good :)
Thank you :)

You have nothing to thank me for, I hope all my recipes work for you :)

Hi, I also wanted to try something new today and I found your recipe blog, and I decided for the saltines that I haven't eaten in a long time, but I made a careless mistake and put margarine in the coca I wanted to know if it has something? do I throw everything away and make another shell or does it work like that? aaa by the way, in the list of ingredients you put "a yogurt", but then you didn't mention anything about it, what I do, in the end I put it in the composition or how. Sorry are beginners in the kitchen. congratulations for the wonderful and tasty recipes

The whole secret to any kind of crust is to be well kneaded. After kneading well, beat until it forms blisters and does not stick to your hand.

Sorry for being late, I got home at midnight :) I think you've already done the saltines, right? It doesn't have to be a big problem that you put margarine in the salty crust, it still got there anyway. The yogurt must be added at the beginning, before we start kneading. Right now I will change the recipe.

I really like saltines! I will do them too!

Even if I like your ID, I hope that the salads will come out just like the others :)

vaiii. I also made the recipe. D..even if I don't know how to cook, they came out. my boyfriend really liked it. X

So not only did you get the saltines, but they also made your boyfriend appreciate you more now :) It is said that love goes through the stomach, so you should not stop at the saltines - they are already over 200 recipes on the blog)

With the necessary apologies: how much margarine is put?

One package - to get 4 (four) trays full of salt. Looks like you didn't read the recipe list carefully :)

Hi!
Can I replace margarine with butter? Thank you in advance.

Hi! Yes, you can replace margarine with butter.

Hello!
would the taste change much if I put baking powder instead of yeast ?! It seems faster to me.

Hello! I don't think the taste will change too much, rather the salads will not have the same texture / consistency, nor do I know how to call it. I have never tried and, as long as my salads go well with yeast, I am not willing to experiment: D I prefer to go safe, but I am interested to hear the result of other people's experiments :)

A package, I understand. But how much (weight) does a package have for you?

Well .. how much does it have for everyone - 250 g :) If I had put a large package, then it would have been mandatory to specify this.
I see a week has passed, I guess you want to do the holiday parties, right?

Please excuse me for insisting so much on the weight of the margarine, but I don't use it and I don't know about the cheese. I hope the recipe is good (it seems so). Anyway, I'll come back and tell you how it turned out.
HAPPY BIRTHDAY !

You didn't have to apologize, when you're not sure about something, it's better to ask than to be wrong. I expect you to come back with the result of the recipe, although I already know the answer: D
Happy Birthday!

I will also try the saltines for revel, I hope it will come out. Happy birthday

It turned out great. But I used olive oil - it goes crazy! (I also greased the tray about 130 ml).

With pleasure! Good idea with olive oil, I should try too.

I love your blog, it's wonderful, whatever I cook, I get out of here, I tried many recipes and they come out tasty, today I will also make the salads according to your recipe.

Even though it's been so long since I started the blog, I'm still happy to see that someone is so excited about my recipes.
I hope the saltines will make the same good impression on you.

Leam made they came out super pakat k a tray I forgot in the oven and or a little perplexed :))

Tony, good luck that you had several trays and, in other words, you could have hidden the least successful ones :)

Congratulations on the blog! It is extremely successful. I'm going to try a lot of recipes. and I'm going to start this weekend with the saltines. It looks appetizing! To several successful recipes!

Thank you! I expect you to find the salads as appetizing as they look on the weekend.

I don't know why, but I've always had the impression that salty dough should be kept in the fridge for an hour. I see that your dough contains yeast, so it doesn't automatically put it in the fridge. I will try this option too :)

I'm from Constanta and I like the heat, I don't want to hear about the cold even when it comes to saltines :)

The salads turned out very well .:) Thanks for the recipe: D

I also stole your recipe, I want to amaze my boyfriend, my mother used to make salt when I was little, I was crazy when I saw them. thanks for the recipe

Nothing! :)) Let's hope your boyfriend will be the same when he sees the saltines)

sarateeeeeellllleeeeee :)))) God, I can't wait to do them. Thanks for the recipe. Nelly

With pleasure, Nelly! Let me know how you liked the salads and after you put the recipe into practice, because I want you to confirm that they have risen to the level of enthusiasm: D

I made the saltines too and they came out. mmmmm iamyyyyy delicious, I'm happy with the result but the most hapy was my 2-year-old dwarf who tasted with an incredible appetite. Thanks for the recipe. sandy and lorena: D

With pleasure, Sandy and Lorena! :) Maybe with these salts I manage to retain a new generation of readers. : D

I liked them, I made them, I paped them. again :)
I missed the saltines so much. I'm glad I chose to prepare them according to your recipe :)

:)) And I'm glad you chose my recipe, I saw that the internet is full of salty recipes.

Hello!
I am still constant, but now settled in another city :)
Until now, we used to make different salads, with the dough kept in the fridge for a long time, but last night we discovered them and today we make them too. Can I put sour cream instead of yogurt? it is possible that the composition does not come out properly, I think that each ingredient has its role. That's what I have in the house now.
thank you very much !!
I like the blog ffff a lot !!

I also used sour cream instead of yogurt, and they turned out very good.
Any recipe asks me for yogurt or whipped milk or sour cream, I usually put what I have around the house and it always comes out.
I read somewhere that I can replace them with any of the three.
I hope you came out :)

Coca, as Brigitta says, in the case of saltines is absolutely no problem to replace yogurt with sour cream. I chose yogurt because it is cheaper than sour cream, and overall there is not much difference. I'm glad to hear that the blog is to the liking of my constants :)

Thanks for the advice! :) I put the cream. They came out wonderful, just unsalted. I used the HOchland telemea, which was very salty. so I didn't add any more salt, but they tasted worse because of it. I mean, they were a bit "salty" and salty :) Next time, I'll add a teaspoon of grated salt. :)

I suffered the same and I added a little more sea salt on top, after the first baked tray. The husband said & quot

:)) It seems that unsalted sounds better than unsalted. To avoid unsalted foods, I also taste the dough, not just the cheese used.

Next time. I promise, I'll taste it :)
I understand that I wasn't the only one who didn't sleep around 2-3 at night ?! :))
(I don't understand something..it says 04:47 PM?)

:)) You got me! I also noticed that the hour appears on the blog in vain in the case of comments, it's probably a setting that I didn't make properly. Being logged in, the right time appears to me.

I'll do it now at 10:00

Recipe for 10, right? :)) Good luck with that!

how many degrees should the oven be?

At 175 degrees C. I added now in the recipe, maybe not everyone has the patience to read the comments.

Hi!
Now I took out the first tray, I'm crazy! Super recipe!
Thank you!

You have nothing to do, Cleopatra. Did you reduce the quantities of my recipe or did you take three more trays of salt from the oven? :)

. I took out 3 or 4 more trays.
Today you make your recipe new, it was very successful)

I did and they came out wonderful

These salads are great and are super easy to make. I do them regularly, especially when I want to pamper myself with something good to nibble on. I throw all the ingredients in the bread machine and I practically don't do anything anymore. Congratulations for the blog, it is extraordinary, I always find delicious and extremely well explained recipes. Thanks and I continue to cook!

With pleasure, Cristina. Even if the bread machine helps you to knead the salads, you still have something to do. That is, unless you have a super-performing device that also makes noodles and therefore removes your already formed salads :) In order to really deserve your praise, the blog now has the obligation to offer you only flawless recipes. Tell me if the obligation is not paid properly)

happy birthday to be healthy and keep it the same my name is mariana good luck next year

Happy birthday and good health. I also want to make the salads which means a packet of margarine and what does a small yogurt mean? Thanks. Elena

250 grams of margarine and 140 g of yogurt. Good luck and happy birthday!

Hello, reading the comments above, I have to tell you that there is a so-called classic recipe (which I have been using for about 30 years) and in which I use baking soda extinguished with vinegar or lemon. in the fridge. then take it out, knead it a little more and put it in the oven. an advantage: the second and third day can be made of the prepared and left cold coca without any problems: they are just as tasty. a good day!

Hi, I think both recipes are good since the salads are tasty. so you don't have to give up your recipe for good, just alternate them :)


Method of preparation

Put the ingredients in a bowl, in the order specified in the list, and make sure you mix well. then you really get involved.
Stir quickly, make a ball like a soccer ball and put it in the fridge to let it cool for an hour.
Then, powder the worktop with some flour, and spread the dough about 1 cm thick or more, depending on how you prefer them.
If you don't have any special shape, use a mug / glass of beer and get out. Grease them with a little egg and sprinkle some sesame seeds.
Prepare a large baking tray, make sure you don't forget the baking sheet and place the saltines. Preheat the oven about 5 minutes before, then put the tray in the oven for 20-25 minutes at 180 degrees.

These salads are so merciful with the taste buds, they make a good house even with a glass of sour milk, but let's not question the friendship with a cold beer.

The source of this recipe is: www.dulcegarii-culinare.ro

Fresh dough, puff pastry (for salads, cheeses, pies, etc.) with Philadelphia cheese

Mix the ingredients and put the dough in the refrigerator for 20 minutes. Lays down

Salted with cheese, cheddar cheese and cumin

Dissolve the sugar in the warm milk, then add the yeast and leave it for 5-7 minutes until it liquefies.


Lasagna jar, enameled cast iron, 33cm, turquoise

Oven bowl, lid, enameled cast iron, 2.84L, round, turquoise

Casserole for vacuuming food 2.3 L

I didn't prepare, I didn't have the press.

Madalina, December 22, 2016

Good evening! One question please: what were these savages called before? I'm sure they were called differently. I hope it's not just a regionalism (I live in Iasi). Thank you in advance!

Valentin Emmy Dionisie, February 3, 2015

OK YES, KNOW THAT I DON'T GIVE YOU MORE THAN 50 LEI ON THE PRESS SALAD WALNUT HONEY, AND PUT A PICTURE WITH THE PRESS :)

Maria Otilia Dinu, January 13, 2015

I have a salt, walnut or honeycomb press for sale, I look forward to seeing you!

Lenuta Dragut, July 11, 2014

I have prepared but with the press to borrow and the person is no longer with me, where do I buy the press? do not send me to Germany

And in our country, where the presses are located.

Malviene Hotea, September 28, 2013

OK YES, KNOW THAT I DON'T GIVE YOU MORE THAN 50 LEI ON THE PRESS SALTED WALNUT HONEY, AND PUT A PICTURE WITH THE PRESS :)

Anne Mueller, September 28, 2013

the salt press can be found at Bauer-Versand, if you live in Germany

aurelia, September 5, 2013

I have been looking for this recipe for a long time, I missed them

Dana (Chef), January 7, 2013

Where can I get the press?

Dan65 (Chef de cuisine), December 2, 2012

They are extraordinary and go well not only at work but also at home with beer. I am crazy about them, they make you nibble on one or as they say "one shoots another"

burdulea maria elena (Chef de cuisine), July 16, 2012

Alice85 (Chef de cuisine), December 30, 2011

burdulea maria elena (Chef de cuisine), April 27, 2010

They are great if you put a little cumin on them

vio (Chef de cuisine), March 25, 2010

I put cheese instead of cheese and I'm super going to try cheese too

constanta proca (Chef de cuisine), March 13, 2010

Vicky (Chef), July 21, 2009

Last week I did, and I had on the road that I was on vacation, very good.

burdulea maria elena (Chef de cuisine), June 24, 2009

I got to the salty ones again and I have a craving!

valentina ionita (Chef de cuisine), June 24, 2009

Excellent recipe, even if I like cumin. Congratulations.

stone flowers (Chef de cuisine), June 24, 2009

Mmmm, my favorites. I put cumin in this composition and they seem very tasty. I haven't done it for a long time. You made me want it!

Vicky (Chef), June 24, 2009

That's right, there are too many and not everyone does it anymore, I'm melted by the dishes made at home by me, I'm not saying I don't eat and bought but more made by me.

Alexandrina (Chef), June 24, 2009

burdulea maria elena (Chef de cuisine), June 23, 2009

How beautiful they are, I used to make them, but at my mother's house, we really liked them, now that the pretzels and biscuits have appeared, they don't do it anymore.


Prima Latte II Silver Coffee Espresso

Frying pan, enameled cast iron, round, 20cm, turquoise

Set of 3 vacuum pans (0.7L + 1.2L + 1.8L)

I didn't prepare, I didn't have the press.

Madalina, December 22, 2016

Good evening! One question please: what were these savages called before? I'm sure they were called differently. I hope it's not just a regionalism (I live in Iasi). Thank you in advance!

Valentin Emmy Dionisie, February 3, 2015

OK YES, KNOW THAT I DON'T GIVE YOU MORE THAN 50 LEI ON THE PRESS SALTED WALNUT HONEY, AND PUT A PICTURE WITH THE PRESS :)

Maria Otilia Dinu, January 13, 2015

I have a salt, walnut or honeycomb press for sale, I look forward to seeing you!

Lenuta Dragut, July 11, 2014

I have prepared but with the press to borrow and the person is no longer with me, where do I buy the press? do not send me to Germany

And in our country, where the presses are located.

Malviene Hotea, September 28, 2013

OK YES, KNOW THAT I DON'T GIVE YOU MORE THAN 50 LEI ON THE PRESS SALTED WALNUT HONEY, AND PUT A PICTURE WITH THE PRESS :)

Anne Mueller, September 28, 2013

the salt press can be found at Bauer-Versand, if you live in Germany

aurelia, September 5, 2013

I have been looking for this recipe for a long time, I missed them

Dana (Chef), January 7, 2013

Where can I get the press?

Dan65 (Chef de cuisine), December 2, 2012

They are extraordinary and go well not only at work but also at home with beer. I am crazy about them, they make you nibble on one or as they say "one shoots another"

burdulea maria elena (Chef de cuisine), July 16, 2012

Alice85 (Chef de cuisine), December 30, 2011

burdulea maria elena (Chef de cuisine), April 27, 2010

They are great if you put a little cumin on them

vio (Chef de cuisine), March 25, 2010

I put cheese instead of cheese and I'm super going to try cheese too

constanta proca (Chef de cuisine), March 13, 2010

Vicky (Chef), July 21, 2009

Last week I did, and I had on the road that I was on vacation, very good.

burdulea maria elena (Chef de cuisine), June 24, 2009

I got to the salty ones again and I have a craving!

valentina ionita (Chef de cuisine), June 24, 2009

Excellent recipe, even if I like cumin. Congratulations.

stone flowers (Chef de cuisine), June 24, 2009

Mmmm, my favorites. I put cumin in this composition and they seem very tasty. I haven't done it in a long time. You made me want it!

Vicky (Chef), June 24, 2009

That's right, there are too many and not everyone does it anymore, I'm melted by the dishes made at home by me, I'm not saying I don't eat and bought but more made by me.

Alexandrina (Chef), June 24, 2009

burdulea maria elena (Chef de cuisine), June 23, 2009

How beautiful they are, I used to make them, but at my mother's house, we really liked them, now that the pretzels and biscuits have appeared, they don't make them anymore.


Salted with cheese and sesame

Salted with cheese and sesame
An extremely quick and very tasty recipe.
Although it contains only a few ingredients, the recipe for salted with cheese and sesame It is a very good one, I found it on the net, only instead of Telemea cheese I used what I had in the fridge, namely kneaded sheep's cheese like bellows cheese.
The dough behaves very well when baked, no growth agent is used and when they have cooled they become very tender and good.
I sprinkled them with a mix of black and white sesame seeds from our Solaris friends, but you can also use poppy seeds or other seeds that you like.
Cheese and sesame salads are only good to serve at a table with friends or family and go perfectly with a glass of beer !!

Salted with cheese and sesame ingredients

350 g branza de oi framantata(burduf)
500 g flour
2 eggs
150 g unt 82% grasime
2-3 linguri smantana dulce pentru frisca

un galbenus pentru uns
2 tablespoons milk
mix seminte de susan alb si negru- Solaris

Saratele cu branza si susan- Method of preparation

Untul rece se taie cubulete sau se rade prin razatoarea de mere.
Se pune in cuva unui robot de bucatarie sau intr-un castron, se adauga branza si se mizeaza timp de 2 min sau se framanta cu mana daca nu folosim robotul.
Se adauga, ouale, faina si smantana si se mixeaza/framanta pana obtinem un aluat omogen nelipicios.


Pe o planseta presara faina se rastoarna aluatul.
Se imparte in doua si se intinde in foaie cam de 3-4 mm grosime.
Se taie in mici bastonase cu o rola zimtata.
Se aseaza in tava tapetata cu hartie de copt.
Se ung cu galbenus batut cu laptele si se presara cu seminte de susan.
Se coc in cuptorul preincalzit pe ventilatie la temperatura de 185 grade C circa 20-25 min sau pana se rumenesc usor.


Sărățele cu brânză și chimen

Sărățele cu brânză și chimen, rețetă video. Cum se fac sărățele de casă din aluat cu brânză și chimen. Aluat fraged sărat cu brânză și chimen pentru sărățele, rețetă video pas cu pas.

Nu există ocazie specială în viața românilor la care să nu aibă pe masă, alături de alte bunătăți, niște sărățele bune de ronțăit. Și știți cum e, astea sunt ca semințele, odată ce ai gustat una, nici că te mai poți opri, așa că rezultă că niciodată nu putem greși făcând prea multe sărățele.

Eu mă străduiesc să am mai tot timpul sărățele în casă, pentru că oricine ar trece pe la noi, chiar dacă nu rămâne la masă, dacă îi așez înainte niște sărățele rumene și crocante omul va lua câteva și le va ronțăi cu plăcere. Asta e, se pare că avem această predilecție pentru sărățele în codul nostru genetic, ne plac chestiile crocante și sărate, fapt atestat și de succesul (nemeritat) al sutelor de sortimente de snacksuri din comerț. Doar că acelea sunt făcute cu fel de fel de ingrediente cu nume imposibil de pronunțat iar sărățelele de casă nu conțin decât ingrediente 100% naturale, rețeta pe care v-o propun azi nu are nici măcar afânători!

Pe deasupra, e foarte ușor să facem sărățele acasă și ca să vi se pară încă și mai ușor, am pregătit pentru voi o rețetă video a acestor sărățele din aluat fraged cu brânză și chimen, pe care o puteți viziona imediat după lista ingredientelor. La finalul articolului găsiți și varianta text a rețetei. May it be useful to you!


Video: Steamed Cake. Steamed Cake Recipe. Steamed Cake with Salted eggs and cheese on top (October 2021).