Traditional recipes

Buns with leurda stuffed with cheese

Buns with leurda stuffed with cheese

In the order listed above, I put the ingredients in the bread machine, then I set it for kneading and leavening.

Meanwhile, mix the two types of cheese to form a paste.

When the audible signal of the bread machine informs us that it has finished its work, we turn the dough over on the work table and knead it a little more.

Then divide the dough in two (so you can work it easily), spread it with a rolling pin in a rectangle, the thickness of the dough about 5 cm maximum, then cut into squares, for croissants, or cut into balls, shaped like buns. Put a teaspoon of cheese paste and roll the croissants or close the shapes… see photo:

Place the buns in a tray lined with baking paper and leave them to rise for another 20 minutes.

Meanwhile, turn on the stove oven.

Before putting them in the oven, grease them with beaten egg and sprinkle flower seeds on each bun. Bake for 30 '.

leave them to cool a bit, after which they can be served.

Delicious sand and the next day when they can be served for breakfast with a glass of milk.

Good appetite!


CHEESE DISCOVERY & # 8211 GRANDMOTHER'S RECIPE

The best scoop with cheese Grandma made them. The leavened dough tasted unmistakable, they were so tasty that you could never forget their taste.

Maybe you know them cheesecakes or even cheese pies , but in Muntenia where I grew up, we call them scovergi, either simple or with various fillings.

  • It took
  • 500 g flour
  • 25 g fresh yeast
  • 300 ml milk (or water)
  • 1 teaspoon grated salt
  • 1 teaspoon sugar
  • 2 tablespoons oil
  • Filling
  • 250 sweet cottage cheese (or urda)
  • 1 egg tied
  • 2 tablespoons sugar
  • 2 tablespoons semolina
  • a pinch of salt
  • a sachet of bourbon vanilla sugar

Method of preparation scoop with cheese

Sift the flour into a bowl, make a hole in the middle of it and put the yeast mixed with a teaspoon of sugar and a little warm milk (from the given amount).

Let it activate for 10 minutes and then add salt, oil and start kneading, adding little by little hot milk (not hot!). Cover the bowl and let the dough rise for about an hour or until it doubles in volume.

Then we divide it into 10 approximately equal balls.

While the dough rests a bit, we prepare the filling, mixing all the given ingredients. Because I used a not too dry urda, I added two tablespoons of semolina to absorb moisture, but if you have a well drained cheese, I would say not semolina, mix well and add only if necessary.

  • The filling can be adapted to my own taste, I also like it with salted telemea, plum magiun or even nutella.

We roll out each ball of dough forming a disc about 15 cm in diameter, put a full spoonful of the filling and close the edges. I used a machine but they can be done just as well and manually, pressing the edges with a fork, it is important to be well sealed so that the filling does not leak.

When we have finished the balls, fry the scoops in the order in which we made them, in hot oil over medium-low heat until they brown nicely on top.

On high heat, they will burn on top and remain raw inside.

Eat them hot, they are absolutely delicious. Enjoy!

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Delicious buns with cottage cheese & # 8211 very easy to make and with unmatched taste!

& # 8220Cheese dumplings & # 8221 are a wonderful dessert for the whole family. They are made from tender, slightly crunchy dough and are filled with sweet cheese. The buns are very tender, delicious, fragrant and have an incomparable taste. Prepare these fragrant delicacies for your loved ones and enjoy them with hot tea or milk.

Dough INGREDIENTS

-1/2 teaspoon lemon juice

-1.5 glasses of flour (quantity is approximate)

INGREDIENTS FOR FILLING

-150-200 g of cottage cheese

-1 egg (for greasing buns)

-sugar powder for sprinkling

METHOD OF PREPARATION

1. dough. Put the cold butter cut into pieces in a bowl and add the flour. You need to get a soft, tender and malleable dough.

2. Rub the butter with flour in the form of medium crumbs.

3. Add the egg to a glass, add the cold boiled water, lemon juice and salt. Beat the mixture with a fork.

4. Add the mixture obtained in the bowl with crumbs and knead the dough. Wrap the dough in cling film and refrigerate for 20-30 minutes.

5. Filling. Pass the cheese through a sieve, add the yolk and sugar to taste. Mix the ingredients until smooth.

6. Sprinkle the table with flour and place the dough. Spread the dough in a layer 3-5 mm thick and cut circles with a diameter of 9-11 cm.

7. Place the cheese filling on top and glue the edges.

8. Place the buns on a tray lined with baking paper. You will get 10-11 buns.

9. Grease the buns with beaten egg and put them in the preheated oven at 180-190 degrees. Bake them until they are ready.


What goodies can you cook with leurda - 15 perfect recipes for this spring

Lately, leurda has become one of the most appreciated plants of spring.

Also, in popular culture, leurda is associated with the release of animals from hibernation. And, because the bear consumes it in large quantities after waking up from the "winter sleep", it was also called the "bear's garlic".

In Romanian cuisine, leurda leaves are often used for salads, soups, purees and many other dishes, and the benefits are numerous. Just remember that it helps purify the blood, it is a good treatment for anemia and spring asthenia, it helps to treat herpes, eczema and even rheumatism.

It is obvious why it is good to consume it in as many ways as possible, so we propose 15 recipes with leurda perfect for this spring:


Fluffy donuts with cottage cheese simple recipe

Fluffy donuts with cottage cheese simple recipe. Simple and quick donuts made with fresh cow's cheese dough. Fine and fragrant donuts, made according to my great-grandmother's recipe. How are donuts made with cheese?

I recently remembered this recipe for fluffy donuts with cottage cheese, talking to my father about the goodies cooked by my great-grandmother. About pogacelele with jumari or cheese, about funny foietate, langosii or the good pies he made.

My great-grandmother is an expert in leavening. As cow's cheese was made at home all the time, she also made some phenomenal branzoaice (We called them túróstáska, meaning "cheese bags"). And buttele they were her specialty. He also made simple or stuffed langos, but also doughnuts with or without potatoes, fluffy because you were more likely to bite into them immediately.

As she said: I make some donuts quickly, I make some langoustines quickly! It was very operative and organized in the kitchen. He was sharing his fantastic time well and you were more than happy to watch how efficient and beautiful he works. As a child, I was fascinated when she did something and I watched her with great admiration. The great-grandmother was born in 1901 but she had a modern way of thinking and she always wanted to use the novelties that appeared. He did not hesitate to use kukta (pressure cooker) or mixer when they became accessible to households in the & # 821760, being brought from neighboring Hungary.

Evoking all these goodies, my father reminded me of cheese donuts. Romanian, fluffy, vanilla, extremely tasty! They were his childhood favorites.

Good idea! I really had homemade cottage cheese (recipe here) so it wasn't hard for me to get to work. The cheese we use in this recipe must be well drained, thicker, fatter (not in the bucket).

I'll give it to you now her recipe for fluffy donuts with cottage cheese from which results about 20-25 pieces with a diameter of 5-6 cm. You can also use cow's cheese (fresh, sweet) from the market, preferably from the market. It is important to be fat and well drained of whey.


Cream cheese with leurda

Leurda or wild garlic as it is called is & # 8222pe val & # 8221 during this period so yesterday I bought a link from the market and I prepared in 5 minutes a cream cheese with leurda. Delicious and only good for breakfast or dinner.

  • 250g feta cheese
  • 2 tablespoons sour cream
  • 1 leurda tie
  • 1 teaspoon mustard
  • optional 1/4 finely chopped onion

Crush the cheese with a fork, add sour cream, finely chopped laurel, sour cream, mustard and onion. Mix and serve with fresh or toasted bread.

You can replace feta cheese with sweet cottage cheese.

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How to cook langoustine with leurda or green garlic Transylvanian recipe

The way to prepare langoustines with leurda is very simple. We start by chopping 8-10 large leurda leaves.

Mix the yeast with the sugar and warm water and leave for 10 minutes. Then add the milk, salt and flour gradually. Lightly knead a dough that will be suitable for soft and leave to rise for 30 minutes covered with plastic wrap.

Portioning and modeling langos

After the dough has risen (doubled), place it on the table greased with oil and divide it into 6 (if you want them to be large langoustines) or 12 into smaller langoustines. The hand will also need to be greased because the dough is sticky. Form dough balls that must be greased on all sides (bottom so as not to stick to the tray and top so as not to dry) and leave to rise for another 20 minutes covered with plastic wrap. Then in your hand (or if you can't handle it, on the tray) spread the dough until it has the desired shape and size (generally thinner in the middle and thicker at the edges) and heat the oil.

Fry langos with leurda or green garlic

The oil must be hot. The langoustines are fried over high heat. Put the dough by hand in oil, being careful not to splash. I work with two forks with which I hold the langoustines on one side and on the other and I can lift them and turn them on the other side. The frying itself takes very little time if the fire is good, about 1 minute on one side and 1 minute on the other. The langos are removed from the oil on the absorbent napkins.


Ingredient. Quiche dough with leurd, cheese and green onions

In a bowl put the flour and salt, add the diced cold butter and knead until a sandy composition is obtained.
Add the lightly beaten eggs and mix the dough into a ball.
Let cool for 30 minutes.
Remove the dough, spread it on a thin sheet and place it in a tart pan. Cut nicely on the edges and prick with a fork or toothpick from place to place.


Refrigerate for 30 minutes, during which time the oven is heated to 180˚C. If you are in a hurry you can use a ready-bought salted dough.

Remove the tray from the fridge and put it in the oven for 10-12 minutes. During this time we prepare the filling.


Video: Homemade stuffed buns [email protected] with Asifa - Pizza burger recipe - Tasty pizza buns Recipe (October 2021).