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Cheesecake

Cheesecake

We prepare the countertop:

Mix mascarpone butter and cottage cheese until creamy, add eggs, salt powder and flour. The result is a fine crust that we will divide into two pieces that we will wrap and let cool for 30 minutes.

In the meantime we are preparing cream cheese.

We mix eggs with mascarpone, we add the yogurt, and the cheeses given on the fine grater or as desired, we put the cheese crumbled, we put the flour in the mixer and at the end we will add the greens: dill and parsley

We spread the tart-shaped countertop by hand at first and then with a foil on top we can use the twister. I usually spread it on the baking sheet with the foil on top.

Pour the composition and add the peppers, olives and sun-dried tomatoes.

Bake until golden brown and the composition is firm.

Serve with pleasure when it cools! Next time I'll make a double portion.


Place the composition in a tray (21 & # 21521 cm), place the sliced ​​mozzarella and sprinkle pecorino on top.

Bake for 35 minutes at 180 ° C. It can be served warm but cold, it is just as tasty. Enjoy!

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SPINACH TART AND 3 CHEESE CHEESE

Salted tarts are a very ingenious and, at the same time, very tasty method to recycle various dishes left in the fridge and to eat vegetables that you do not usually eat or that children refuse.

This recipe is suitable for breakfast or brunch, as well as for lunch or dinner, being very easy to adapt to the ingredients you have at hand.

We are cheese lovers, so we have 3-4 kinds of cheese constantly in the fridge. I used for this recipe: cheddar, gourmet mozzarella and feta. You can adjust it according to what you have available, as it would also suit cheese, blue cheese, goat cheese, parmesan or gloucester.

The recipe is an adaptation of the famous quiche tarts in French cuisine, which include a savory pastry dough filled with various meat, vegetable or cheese fillings. For a lower number of calories and an easy and quick preparation, my tart has no crust, the mixture being similar to that of pancakes.

I say to start, the preparation of the tart will take at most 10 minutes, and its baking between 25 and 30 minutes, depending on the oven.


Tartar WITH BAVARIAN CHEESE

Bavarian cheese tart & # 8211 appetizer tart recipe & # 8211 is perfect for any time of the day.

It is a salty tart with four types of cheese, tasty and full, which you will love because it is very easy to make.

The crust can be made of tender dough, leavened dough or puff pastry & # 8211 depending on your tastes or what you have in the house. I chose to prepare a leavened dough with the taste and texture of tender dough.

You can also find salty tarts under the name of quiche.

Bavarian cheese tart it can be eaten warm, but also after it cools or the next day. In addition to this type of appetizer tart, a glass of beer goes very well, so I chose to associate it with Bavarian beer.

You probably already know that beer is the symbol of Bavaria and is considered unique in the world. Bavaria produces 4,000 different beers and 30 types of beer. Since 2001, the European Union has registered Bavarian beer as a protected geographical mark.

Besides the delicious Bavarian products used in the recipe, you will find on the shelf, between April 13-18, 2021, a multitude of Bavarian products and specialties on the occasion of the Bavarian Days at Mega Image Baneaza, Gemini Square, Ion Mihalache and Cobalecescu.

If you are a fan of Bavarian cheeses you can prepare a cheese platter, and I have left you some useful tips related to the types of cheeses, fruits, nuts and the types of biscuits or bread used (you can find them here).

It is important to know how to combine cheeses and what you can associate them with.

Now, if you are already familiar with the products, I suggest you use them to prepare salty tart recipe with Bavarian cheeses.

In my pie the stars are Allgäuer Emmentaler Goldsteig, Aplenhain Select Camembert, Aplenhain Select Brie and Paladin Fromage bleu mold cheese.

You can find the Emmentaler in the & # 8220Fromagerie & # 8221 area of ​​Mega Image, where you can choose the quantity you want.

It was a time when I used to take two generous slices of salty tart with cheese. In the days when I had a lot of work and I knew I wouldn't get to dinner with my colleagues, this tart was my salvation.

The dough is leavened, but it tastes a lot like the tender one, because it has a lot of butter. It does not require a long time for kneading and you do not let it grow very much.

I also used it for other salty tarts. If you want to be inspired, I leave you with some recipes below. Click on the recipe title and you will be redirected to it:

If you want to see how to make Bavarian cheese tart I leave below the list of ingredients and how to prepare:

INGREDIENT:

For the countertop:

For the filling:

50 g Allgäuer Emmentaler Goldsteig ras

50 g Allgäuer Emmentaler Goldsteig cuburi

50 g Aplenhain Select Brie

50 g Aplenhain Select Camembert

70 g Paladin Fromage Bleu, cheese with blue mold

150 ml sour cream for cooking (30% fat)

50 g fermented sour cream (24% fat)

To prepare the tart with Bavarian cheese, I sifted the flour, then left it for an hour at room temperature. I liquefied the yeast with slightly warm milk. When it increased in volume I put it over the flour, I added the whole egg and a yolk previously mixed, then I put the melted and cooled butter. I kneaded the dough a little, then added salt and continued to knead until it was smooth and did not stick to my hands.

If you use a food processor, it will mix for about 4-5 minutes (the first minute at low speed, the rest at high speed). You will know that the dough is ready if it comes off the walls of the bowl on its own.

I let the dough rise for about 30 minutes or until it increases slightly in volume (20-30 minutes). For this tart I do not let the dough double in volume.

While the countertop was leavening, I prepared the cheeses. I don't miss these cheese specialties from home. We eat them for breakfast, but they often end up on a plate of savory biscuits and we enjoy them in front of the TV or at dinner.

I cut medium-sized cubes from all types of cheese, but I used the Emmentaller both cubes and grated.

Allgäuer Emmentaler (the Allgäu Emmental) is the "King of Mountain Cheeses". It is classified as a hard cheese.

It has a slightly spicy aroma, with sweet, fruity notes, and the highly matured cheeses have complex, pungent aromas.

Camembert and Brie are cheeses pleasant and aromatic taste, which as it matures becomes more spicy. Both are further matured in the refrigerator.

Branza Paladin with mold it is crossed by blue moldy vines. Its surface when cut is reminiscent of the appearance of marble.

I chose these cheeses because they are very tasty, and their price is affordable for everyone. In addition, all can be accompanied by a good Bavarian beer.

In a bowl I mixed eggs with cooking cream, fermented cream, 1/2 teaspoon salt and freshly ground pepper. In the picture you will see only 3 eggs, because one was covered by fermented cream.

I shaved the emmentaller and put it over the egg yolk composition.

I spread the dough with a rolling pin. I took into account the diameter of the tray and I put another 1.5 cm for it to climb on the walls of the form.

With the help of the rolling pin I moved the dough into the tray, I adjusted it a little on the edges of the tray, so that the filling was inside the dough.

I pricked the dough with a fork everywhere (even the edges). The process is also found in tender dough. This way I make sure it will grow evenly.

I poured the egg mixture with sour cream and grated cheese, then I put the cubes of Bavarian cheese.

Bake the tart in the preheated oven at 180 ° C for 35-45 minutes or until lightly browned on the surface.

Baking time can be influenced by the power of the oven, but also by the shape in which you bake the tart.

I left tart with Bavarian cheeses let it cool a bit then I sliced ​​it.

It turned out great! I like how the cheeses look in the section.

What do you say, do you try it too?

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Fine Cheesecake

I put some order in the fridge tonight and at the same time I prepared lunch for tomorrow (because this tart needs some time to harden so it can be cut nicely)

ingredients (for 12 servings)

  • 1 piece puff pastry (230g)
  • 200 g grated cheese (maasdam, emmental, mozzarella)
  • 350 g heart of Monday
  • 50 g sliced ​​goat cheese
  • 5 large eggs
  • 500 g white cheese (like Greek yogurt)
  • Salt and mosaic pepper to taste
  • Oregano
  • 1 teaspoon turmeric (optional)
  • 1/4 teaspoon nutmeg powder
  • Butter for greased form

Method of preparation

Grease the form (diameter 30 cm) with a thin layer of butter, place the puff pastry and prick with a fork so that it does not swell when baking

Spread the grated cheese all over the sheet, place the slices of goat cheese, the Monday cheese cut into triangles (placed with the side up) and season with oregano and mosaic pepper.

Mix the eggs (in a large bowl) with the fork and the mosaic salt (about half a teaspoon each), the nutmeg and the turmeric (I love it), then with the white cheese.

Pour the sauce over the cheeses

You can see how thin the puff pastry sheet is

Put in the preheated oven at 180 ° (conventional with top-down resistance, without ventilation) for a fixed 40 min

It can also be served warm, after it cools down a bit but being soft it will not cut nicely (as in the pictures)

Season perfectly with pepper jelly or hot pepper jam

Being very hot outside, I preferred to serve cold, but you can heat the portion in the microwave


CAKE WITH CHEESE, GREEN ONIONS AND DILL

Cheesecake, green onions and dill is a simple appetizer salty tart, easy to prepare, perfect for any time of the day. I chose a crust made of tender dough, and the filling contains a combination as classic (cheese, green onion and dill) as it is delicious.

Cheesecake, green onions and dill it is versatile, because it can be a breakfast, a snack at the office or for the moments when friends come, but also an aperitif for the event in your life.

This type of tart is also known as quiche.

You can also use this type of tart when you have some cheese leftovers in the fridge. If you do not have ricotta you can use cottage cheese. Instead of telemea you can use feta.

You can replace the green onion with chives.

In order to get a good tender dough I made sure that the butter must be cold.I use only high fat butter (80-82%).

Given the fact that flour contains gluten, you must keep in mind that the more you work the dough, the more gluten will develop and the pastries will harden. In conclusion, work fast!

The tart dough must be refrigerated for at least 60 minutes after it has been prepared.

After the dough has been placed in the tray, it would be good to leave it in the fridge for another 30 minutes, but if you have experience and manage to spread it quickly, you can put the dough directly in the form.

You may be new to cooking, so you need to keep a few tips in mind if the dough doesn't come out smooth and smooth:

  1. - the dough is sticky - the cause may be too much melted butter or too much water. Put the dough in the cold and see how it behaves after 30 minutes. You may need to add a little and knead it. You spread it on the counter sprinkled with flour.
  2. - crumbly dough - needs more liquid or a little cold butter
  3. - dough too crispy after baking - you put too much liquid - nothing can be done, change the quantities next time. You can try spraying a little water (a bundle) and get a slight change.
  4. - the tart looks raw - it has too little butter, not enough liquid has been added or it has been processed too much (when it was spread with the rolling pin).

When spreading the dough, use a very small amount of flour on the work table, so as not to inflate the composition of the dough and harden it.

The same instructions apply to sweet tart crust.

On the blog you will find a lot of salty tarts, and most of them contain cheese. I leave you with some suggestions so that you can be inspired. Click on the recipe title and you will be redirected to the desired recipe.

Here is the list of ingredients and how to prepare it tart with cheese, green onions and dill:

INGREDIENT:

(tart with a diameter of 22 cm)

For tart crust:

For the filling:

250 g ricotta or cottage cheese

1 knife tip ground nutmeg

I put in a bowl flour, a pinch of salt, then I added cold butter, from the refrigerator, cut into cubes. I put the egg, then I started rubbing flour, egg and butter between my fingers. I added 2 tablespoons of cold water.

I quickly kneaded the dough until it became smooth, elastic and no longer sticks to my hands. I wrapped it in cling film and put it in the freezer for 15 minutes (or in the fridge for 60 minutes).

During this time I mixed ricotta with 3 eggs. Initially I prepared the recipe with 2 eggs and I didn't use cheese, but mine are big cheese lovers, so I remade the recipe to their taste.

I seasoned with salt, pepper and a little grated nutmeg. I chopped the green onion into rounds, the dill as small as possible and the telemea cheese into cubes. I added the grated cheese and the one cut into small cubes.

I put them over the ricotta and mixed until the composition was homogeneous.

I spread the dough so as to cover the bottom of the tray and the height of its walls. To easily handle the dough, I rolled it on the rolling pin and put it over the tart shape.

I arranged it and removed the edges that protruded from the tray. I pricked the dough with a fork as much as possible, so as to prevent its uneven growth.

I arranged a baking paper over the dough, I put the beans or pearls for baking, rice, coins, anything that can prevent the dough from growing too much.

I baked the tart crust for 15 minutes in the preheated oven at 200 ° C, then I removed the weight.

While the crust was baking from the dough, I shaped some popcorn.

I put the cream cheese with green onions and dill, then I decorated it with flowers from the tender dough.

I entered again tart with cheese, green onions and dill in the oven and lowered the temperature to 180 ° C. I baked it for about 40 minutes or until it started to brown on the surface.

When I took it out of the oven, a pleasant smell invaded my kitchen.

I took it very easily out of the tray (it does not stick) and I let it cool on a grill, then I sliced ​​it. If you do not have the patience to cool down (I understand the reasons perfectly) you must know that it will not cut nicely.

We ate it at dinner and had a glass of rose wine with us, but it goes very well with a cold beer.

There was no crumb left, it was so good tart with cheese, green onions and dill.

I invite you to follow me on the channel YouTube. Don't forget to press the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


CAKE WITH CHEESE, GREEN ONIONS AND DILL

Cheesecake, green onions and dill is a simple appetizer salty tart, easy to prepare, perfect for any time of the day. I chose a crust made of tender dough, and the filling contains a combination as classic (cheese, green onion and dill) as it is delicious.

Cheesecake, green onions and dill it is versatile, because it can be a breakfast, a snack at the office or for the moments when friends come, but also an aperitif for the event in your life.

This type of tart is also known as quiche.

You can also use this type of tart when you have some cheese leftovers in the fridge. If you do not have ricotta you can use cottage cheese. Instead of telemea you can use feta.

You can replace the green onion with chives.

In order to get a good tender dough I made sure that the butter must be cold.I use only high fat butter (80-82%).

Given the fact that flour contains gluten, you must keep in mind that the more you work the dough, the more gluten will develop and the pastries will harden. In conclusion, work fast!

The tart dough must be refrigerated for at least 60 minutes after it has been prepared.

After the dough has been placed in the tray, it would be good to leave it in the fridge for another 30 minutes, but if you have experience and manage to spread it quickly, you can put the dough directly in the form.

You may be new to cooking, so you need to keep a few tips in mind if the dough doesn't come out smooth and smooth:

  1. - the dough is sticky - the cause may be too much melted butter or too much water. Put the dough in the cold and see how it behaves after 30 minutes. You may need to add a little and knead it. You spread it on the counter sprinkled with flour.
  2. - crumbly dough - needs more liquid or a little cold butter
  3. - dough too crispy after baking - you put too much liquid - nothing can be done, change the quantities next time. You can try spraying a little water (a bundle) and get a slight change.
  4. - the tart looks raw - it has too little butter, not enough liquid has been added or it has been processed too much (when it was spread with the rolling pin).

When spreading the dough, use a very small amount of flour on the work table, so as not to inflate the composition of the dough and harden it.

The same instructions apply to sweet tart crust.

On the blog you will find a lot of salty tarts, and most of them contain cheese. I leave you with some suggestions so that you can be inspired. Click on the recipe title and you will be redirected to the desired recipe.

Here is the list of ingredients and how to prepare it tart with cheese, green onions and dill:

INGREDIENT:

(tart with a diameter of 22 cm)

For tart crust:

For the filling:

250 g ricotta or cottage cheese

1 knife tip ground nutmeg

I put in a bowl flour, a pinch of salt, then I added cold butter, from the refrigerator, cut into cubes. I put the egg, then I started rubbing flour, egg and butter between my fingers. I added 2 tablespoons of cold water.

I quickly kneaded the dough until it became smooth, elastic and no longer sticks to my hands. I wrapped it in cling film and put it in the freezer for 15 minutes (or in the fridge for 60 minutes).

During this time I mixed ricotta with 3 eggs. Initially I prepared the recipe with 2 eggs and I didn't use cheese, but mine are big cheese lovers, so I remade the recipe to their taste.

I seasoned with salt, pepper and a little grated nutmeg. I chopped the green onion into rounds, the dill as small as possible and the telemea cheese into cubes. I added the grated cheese and the one cut into small cubes.

I put them over the ricotta and mixed until the composition was homogeneous.

I spread the dough so as to cover the bottom of the tray and the height of its walls. To easily handle the dough, I rolled it on the rolling pin and put it over the tart shape.

I arranged it and removed the edges that protruded from the tray. I pricked the dough with a fork as much as possible, so as to prevent its uneven growth.

I arranged a baking paper over the dough, I put the beans or pearls for baking, rice, coins, anything that can prevent the dough from growing too much.

I baked the tart crust for 15 minutes in the preheated oven at 200 ° C, then I removed the weight.

While the crust was baking from the dough, I shaped some popcorn.

I put the cream cheese with green onions and dill, then I decorated it with flowers from the tender dough.

I entered again tart with cheese, green onions and dill in the oven and lowered the temperature to 180 ° C. I baked it for about 40 minutes or until it started to brown on the surface.

When I took it out of the oven, a pleasant smell invaded my kitchen.

I took it very easily out of the tray (it does not stick) and I let it cool on a grill, then I sliced ​​it. If you do not have the patience to cool down (I understand the reasons perfectly) you must know that it will not cut nicely.

We ate it at dinner and had a glass of rose wine with us, but it goes very well with a cold beer.

There was no crumb left, it was so good tart with cheese, green onions and dill.

I invite you to follow me on the channel YouTube. Don't forget to press the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


Pea and cheese tart

& Icirc & # 539i need for stuffing & # 259: 250 g of cheese or telemea, 150 g of corn, 100 g of horseradish, 2 tablespoons of garlic, 3 cloves of garlic, 3 eggs & 1 259, 1 leg & # 259tur & # 259 259 p & # 259trunjel, 1 leg & # 259tur & # 259 m & # 259rar verde, 1 leg & # 259tur & # 259 ceap & # 259 verde, 2 spoons of oil, 1 spoon & # 259 sm & acircnt & acircn & # 259, salt & # 537i pepper, dup & # 259 gust

Preparation: For the dough, mix the flour with the cold butter, cut into cubes and a pinch of salt. Then add g & # 259lbenu & # 537ul & # 537i fr & # 259m & acircn & # 539i & icircn next. The texture of the dough should be sandy. Fry the crust well, then cool the dough, wrap it in plastic wrap and bake for 30 minutes. Spread the dough on a sheet, not very thick, then cover the lined tray with it. Remove the portions that protrude from the edge of the tart form, and place the dough with forks in place for 15 minutes and bake for 15 minutes. Then, to the dough, cool the dough. Separately, clean the garlic, grind the garlic and cut the green onions, and boil the green onions, and boil the peas in salted water. for 10 minutes and drain. Put the eggs well and put them in a bowl. Add all the ingredients and put the composition over the tart, then grate it like a horse, level it and bake for 30-40 minutes. Take out the tart and let it soften a little. You can serve it in a more rustic way, on a wooden bottom.