Traditional recipes

Cheese roll

Cheese roll

To start, let the oven heat up when we put the dough.

Separate the eggs, beat the egg whites with a pinch of salt, then add the sugar and vanilla sugar and mix until all the sugar melts, then add the yolks all at once, mix a little, add the essences to taste, oil, mix new and at the end we add flour mixed with baking soda, mix everything well until incorporated.

In a large stove tray, greased with a little oil and lined with baking paper I put a little dough mixed with cocoa, for a more beautiful appearance of the roll, (if you want to try and you want to come out more beautiful, use a pos , I made with a spoon, faster: D) Put the tray in the oven for about 5 minutes, then take it out and put the rest of the dough, level it nicely and put it back in the oven, for about 20 minutes.

For the cream: Ricotta, sour cream and cottage cheese we mix it with sugar and vanilla sugar depending on how sweet you like it, and for a more aromatic taste you can put it over cream cheese and fresh fruit, only when the cream is spread on roll, because otherwise the fruits will stalk ...

When the pandispan sheet is ready, take it out and turn it over on a damp towel, remove the baking paper, then turn the pandispan sheet with the towel on the removed baking paper and roll gently, using the baking paper again.

Leave a little, then unroll the roll and put the filling, roll again, being careful not to break and the roll is ready! You can improve it, you can make a icing or powder it with powdered sugar, there are many options!

When it has cooled and if it is not finished, you can keep it in the fridge, it is perfect for hot days!

Good appetite!


Appetizer Roll with Cream Cheese

Prepare 3 bowls and sift separately, the flour together with the baking powder, according to the quantities corresponding to each colored composition.
Add the black pepper in one and the white pepper in the other two. Stir.

Rub a little of all the yolks with salt in a glass bowl, then incorporate the oil with a whisk.
Add sour cream and beat until smooth.

Divide the composition into 3 equal parts and put the grated cheese in one, the chopped spinach in the other, and the tomato paste, beetroot and paprika in the third. Mix well.

Combine the cheese mixture and separately the beetroot mixture, with the white pepper flour, and the spinach mixture, with the black pepper flour.

Separately, whisk the egg whites with salt and add 1/3 of the amount in each of the 3 colored compositions. Lightly wrap with a spatula, turning upside down.

Pour the strips of dough diagonally, alternating colors, in a large stove tray, lined with baking paper.

Place in the preheated oven, for about 20-25 minutes, at 180 degrees or until the top is baked and passes the toothpick test.

Turn the baking tray over a damp towel, remove the baking sheet and roll immediately into a roll, using the towel. Leave to cool.

Filling
Mix all ingredients well.
Spread the filling evenly over the entire inner surface of the open top, then roll again.

Optionally, you can put slices of smoked salmon over cream cheese before rolling.
Let cool for a few hours, but best in the evening until morning.


Holiday Recipes: Cheese and mushroom cream roll

We recommend an appetizing appetizer and only good for holiday meals.

ingredients
For yellow dough:
2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons parmesan

For green dough:
2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons spinach
salt

For orange dough:
2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons pepper paste
salt

For the filling:
300 g of cottage cheese
3 tablespoons sour cream
150g mushrooms
Dill
salt

Method of preparation
You need three bowls in which you will make the three dough compositions at the same time. The basic ingredients are the same for all three, only the ingredient that gives it and the shade of each one differ.
For the green dough, separate the eggs, and rub the 2 yolks with 2 tablespoons of oil, 1 tablespoon of sour cream, 2 tablespoons of flour, 1 teaspoon of baking powder, salt and 2 tablespoons of finely chopped spinach (frozen). Separately beat the egg whites and add them to the first mixture.
For the orange dough, repeat the same procedure as above, only you replace the spinach with 2 tablespoons of pepper paste.
For the yellow dough, repeat the procedure, but use 2 tablespoons of parmesan. As the cheese is salty, do not add salt.
Put a baking paper in the large tray on the stove (28 & # 21538 cm) and spread the compositions alternating them according to your imagination, as in the picture.
Put the tray in the preheated oven for 15-20 minutes, then take it out and turn the top over a damp towel and roll it.
Let it cool and in the meantime mix the cheese well with the cream and season it with salt, then add the finely chopped dill and the diced mushrooms.
Spread the cream cheese over the counter, roll it, wrap it in foil and let it cool.
Cut before serving.


Method of preparation

Rub the yolks with sour cream, oil, baking powder, salt and then add the coloring ingredient (tomato paste or spinach), incorporating easily.
Add the flour to the mixture and then the beaten egg whites

Place in the tray lined with baking paper (as we want the roll to look like at the end) diagonally strips of dough of different colors.

After baking, remove from the tray on another baking paper, roll and leave to cool. The cream cheese is made from cheese mixed with sour cream, finely chopped peppers, finely chopped green onions. Unwrap the roll of paper, spread the cream cheese and roll it back, leave it to cool for a few hours wrapped in cling film.


How do we prepare the chocolate cream roll recipe?

For starters we will prepare the roll top

Separate the egg whites from the yolks. Mix the egg whites and gradually add the sugar.

Add the yolks, a tablespoon of water and sifted flour together with the cocoa.

Homogenize by mixing from the bottom up with a spatula. Wallpaper the stove tray with baking paper and spread the composition evenly.

Level and place the tray in the preheated oven at 180 degrees Celsius for about 10-12 minutes.

Remove the tray and cover it with a pre-moistened napkin or baking paper, then roll the top with the baking paper, leave it to cool and in the meantime we will prepare the cream.

Then we will prepare the chocolate roll cream

Put the water with the sugar on low heat and when the sugar melts, turn off the heat, add the chocolate and mix well.

Be careful, the mixture is quite thick. Then gradually add the yolks, mixing well after each one.

Mix the butter separately. Put a tablespoon of the chocolate mixture and mix.

We get a very fine cream that we leave to cool for 30 minutes in the refrigerator. We open the top, and as we open we will peel off the baking paper.

Spread the cream on the counter, then roll the roll, squeezing lightly.

We also prepare the roll icing

Add the butter in a saucepan, then the broken chocolate pieces, mix well over low heat until melted, then add the milk, mix and with this warm icing pour over the roll evenly.

For decoration, mix the whipped cream together with the mascarpone, then add the powdered sugar and mix briefly until it becomes like a cream no more than it is cut.

The obtained cream is put in a pos and we start to make hazelnuts over the roll. On each hazelnut we place a raspberry and decorate for appearance and color with mint leaves.

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.


Spinach roll with cheese & # 8211 simple appetizer roll recipe or with ham, salmon

Spinach roll with cheese & # 8211 appetizer roll recipe. Roll with spinach, cream cheese and ham, smoked salmon or vegetables. How to make green and fluffy roll with spinach, or nettles, leurd, green garlic? Festive appetizer recipes. Spinach recipes. Appetizer roll recipes.

This spinach roll with cream cheese is very tasty and good-looking. A very fluffy green roll, with a bright color and filling to choose from. It can be filled with various creams based on cheese (cream cheese, cream cheese, ricotta or urda cream) and thin slices of pressed ham (ham), smoked salmon or colored bell pepper sticks.

The recipe for this spinach roll was given to us by our dear friend and collaborator Mya Benea. Mya chose to make the roll top from the recipe already published by us: a fluffy top prepared from a white sauce (Bechamel) made of butter, flour and milk to which are added egg yolks and, separately, beaten egg whites. These make the top airy, fluffy and extremely fragile. In addition, Mya mixed some spinach into the dough.

In the spring you can also use tender nettle leaves or a combination of spinach and nettles. Old garlic can be replaced with leurd or green garlic. What great flavors they have!

Here are the two appetizer roll recipes that are the basis of this dish: the one with mushrooms (see here) and the one with ham, cream and cheese (see here.)

This spinach roll must have a soft and fluffy top! That's why a Bechamel sauce is made and the eggs are separated (the egg whites are whipped). Well-beaten egg whites are a natural loosening agent that brilliantly replaces baking powder. If we beat the whole eggs, the roll would come out thick and rough, like a carpet or a sheet of synthetic turf & # 8211 and we don't want that!

Overall it is a rolled sheet prepared from a spinach puree with milk and garlic & # 8211 slightly thicker than the one we usually make & # 8211 see here.

The filling can be simple (cream cheese) or with slices of ham, slices of smoked salmon, colored peppers, etc.

From the quantities below results a spinach roll with long cheese of approx. 40 cm and about 6-7 cm thick. It is baked in a tray of 30 & # 21540 cm. At least 20 beautiful slices can be cut from it.


APPETIZER ROLL WITH OLIVE AND CHEESE CREAM

Whether you are looking for tasty and good-looking appetizer ideas, or you are bored of the packaged sandwich or you want a hearty breakfast for weekend mornings, I have a perfect recipe for you: this roll is very simple, from handy ingredients, can be easily customized, depending on your preferences, and juggling the filling you can get a new taste every time.

It is suitable for festive meals, but goes very well with the small or large package, served for breakfast or brunch.

INGREDIENTS

1 kapia pepper, diced

200 g smoked chicken breast, diced

I mixed the scrambled eggs, then added the cream, mayonnaise and butter. Depending on what you have in the house, you can also use either 100 g of cream or 100 g of mayonnaise. I made the top in all these ways and it works well in any variant, although I would say that my favorite is the one with a mixture of cream and mayonnaise. I then added the flour and starch and mixed briefly to incorporate them. I didn't add salt or pepper, my olives are already salty and I thought it was enough.

I lined the oven tray with baking paper, turned the composition upside down and leveled it with a spatula, then sprinkled the olives.

I baked the roll sheet for 10 minutes at 180 degrees.

I prepared a clean kitchen towel on the counter, over which I placed a sheet of paper the size of a tray. As soon as I took out the tray, I carefully turned the top over on the clean paper, gently unfolded the paper on which it was baked, and with the help of the towel I rolled the top as tightly as I could.
I left the rolling pin to cool, rolled in a towel, for about 2 hours.

I prepared the composition: I chopped the breast and the pepper, I mixed them with the cream cheese (I used some light variants, but you can use any cream you like, even with greens, olives or other additives). Optionally, if you feel the need, add salt and pepper. Instead of peppers and chicken breast you can use green onions, smoked salmon, chicken ham, parsley, etc.

After cooling the countertop, I spread a generous piece of cling film, placed the countertop on it, put the filling and leveled it well, then rolled tightly, sealed the ends and put the roll in the fridge for about 6 hours, before to the slice.

The roll looks very good, it is delicious and super easy to prepare. When do you try it?


Method of preparation

Wash the eggs, separate the egg whites from the yolks. Beat the egg whites with the salt, then incorporate the yolks rubbed with the oil, then gradually add the flour and baking powder, stirring gently, by inverting so as not to destroy the foam obtained from the beaten egg whites.

Pour the whole composition into a rectangular tray and bake for 30 minutes.

Meanwhile, prepare the bellows cheese filling, butter cream, cucumbers cut into small cubes and drained very well before being added to the cream cheese, diced bell peppers and season to taste.

After baking, roll the top in a damp towel, where it stays for 15 minutes.

Grease the sheet with 1/3 of the cream, then place two slices of ham pressed at the edge of the sheet, grease with the rest of the cream cheese, over which, optionally, you can put a thread of cabanos and roll everything, putting in plastic foil or in aluminum foil.

Be careful, even if the countertop sheet cracks on the outside, it's nothing, because when cut into thin slices it looks very good.

Appetizer roll with cream cheese

For starters we make cream cheese. I had fresh, softer cow cheese that I mixed

Appetizer roll with cheese and chicken ham

Mix the yolks with the sour cream. Then mix in the yolks and flour together with the powder.


Appetizer with assorted cream cheese

The winter holidays are over and I haven't been able to post any of the entrees I usually make at festive meals. The traditional ones of the house, basically, are the ones that contain a cream cheese. I give you some assembly ideas as you can see in the photos.
I filled the red and green peppers with the same cream cheese. It is better to slice the sharp ones, having a smaller diameter, the cheese does not fall. But also bell peppers if it is not too big.
From the large ones (bell peppers) cut long slices in the shape of a ship (about 3 cm wide) and you can apply with a teaspoon or pos the cream cheese or guacamole as in the photo.
Helping me were these decorative milk kernels that can be similarly cut with a cookie cutter, from a slice of telemea. They are decorative. With the big ones I also assembled minisandwich & # 8211.
Sweet cheese from the mixture to take from the market, the one packaged from the supermarket is too watery and I find it a bit tasteless, especially when it is very defatted. Earlier I spoiled an appetizer roll with a 0.2% fat cheese, I wanted it to be more dietetic and the roll had no taste.



INGREDIENTS & # 8211 APPETIZER WITH CHEESE CREAM
250 g telemea
200g cow's milk cheese or sweet cheese, not defatted and drier
75g sour cream fermented (it can be degreased)
1 green link
50 g butter (at room temperature)
1/2 small onion very finely chopped tiny cubes or green onions
……………………………………
INGREDIENT & # 8211 MINISANDWICH
toast
CHEESE
favorite homemade chicken pastrami / sausage
milk core
cucumber
Red
radish
olive

CHEESE CREAM PREPARATION / ASSEMBLY
Crush the telemeau with a fork, add the butter, the cheese, mix well, add the sour cream, onion and finely chopped greens.

The hot peppers are easily filled with the pos without two with a 1 cm hole, otherwise the paste will not reach the top. After filling, let it cool to harden the butter and implicitly the filling. Cut into slices about 8mm thick, with a sharp knife. Decorate with greenery.

I cut peppers out of peppers and put guacamole and milk core.

For cucumber rolls, cut a long ribbon from a Fabio cucumber, I have a knife for something like that, with a slit, or with a mandolin grater, but I'm afraid of it, it cuts great and I always get hurt. These are mounted before serving because they soften a bit quickly.
I greased other ribbons in the middle with cream, I rolled them with a cone fixed in a 1.2cm base of tomato cut in the middle with a cutter. Top milk core.

The sandwiches show the layers. I cut the base from a slice of toast with a flower or circle cutter.
Liv (e) it !!


Appetizer with cream cheese, assorted

The winter holidays are over and I haven't been able to post any of the entrees I usually make at festive meals. The traditional ones of the house, basically, are the ones that contain a cream cheese. I give you some assembly ideas as you can see in the photos.
I filled the red and green peppers with the same cream cheese. It is better to slice the sharp ones, having a smaller diameter, the cheese does not fall. But also bell peppers if it is not too big.
From the large ones (bell peppers) cut long slices in the shape of a ship (about 3 cm wide) and you can apply with a teaspoon or pos the cream cheese or guacamole as in the photo.
Helping me were these decorative milk kernels that can be similarly cut with a cookie cutter, from a slice of telemea. They are decorative. With the big ones I also assembled minisandwich & # 8211.
Sweet cheese from the mixture to take from the market, the one packaged from the supermarket is too watery and I find it a bit tasteless, especially when it is very defatted. Earlier I spoiled an appetizer roll with a 0.2% fat cheese, I wanted it to be more dietetic and the roll had no taste.



INGREDIENTS & # 8211 APPETIZER WITH CHEESE CREAM
250 g telemea
200g cow's milk cheese or sweet cheese, not defatted and drier
75g sour cream fermented (it can be degreased)
1 green link
50 g butter (at room temperature)
1/2 small onion finely chopped into tiny cubes or green onions
……………………………………
INGREDIENT & # 8211 MINISANDWICH
toast
CHEESE
favorite homemade chicken pastrami / sausage
milk core
cucumber
Red
radish
olive

CHEESE CREAM PREPARATION / ASSEMBLY
Crush the telemeau with a fork, add the butter, the cheese, mix well, add the sour cream, onion and finely chopped greens.

The hot peppers are easily filled with the pos without two with a 1 cm hole, otherwise the pasta will not reach the top. After filling, let it cool to harden the butter and implicitly the filling. Cut into slices about 8mm thick, with a sharp knife. Decorate with greenery.

I cut peppers out of peppers and put guacamole and milk core.

For cucumber rolls, cut a long ribbon from a Fabio cucumber, I have a knife for something like that, with a slot, or with a mandolin grater, but I'm afraid of it, it cuts great and I always get hurt. These are mounted before serving because they soften a bit quickly.
I greased other ribbons in the middle with cream, I rolled them with a cone fixed in a 1.2cm base of tomato cut in the middle with a cutter. Top milk core.

The sandwiches show the layers. I cut the base from a slice of toast with a flower or circle cutter.
Liv (e) it !!