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Cheese puff

Cheese puff

I have long wanted such shapes and now if I bought them, I had to try them, and because I had quail eggs in the house, I used them

  • 10 quail eggs + 2 egg whites
  • 1 cup of milk
  • 1 onion
  • 1 bay leaf
  • 200 g finely grated cheese
  • 50 g butter
  • 1 tablespoon flour
  • salt
  • pepper
  • paprika
  • aromatic herbs

Servings: 3

Preparation time: less than 60 minutes


Boil the milk with chopped onion, bay leaf, and when it starts to boil, set aside to cool; make a bechamel sauce from butter, flour and strained milk; 5 yolks mix well with 5 whole eggs, add grated cheese, bechamel sauce, salt if necessary, pepper, a little paprika, herbs, then mix carefully the beaten egg whites; put the composition in the forms greased with butter and put in the oven on low heat for 20 minutes or until browned

Serve hot!

Papanasi with cottage cheese & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of papanasi with cottage cheese she is a very beloved one in my family. No one refuses a portion of warm papanasi covered in sour cream and sweet-sour jam. And because they are made so easily, it's a shame not to make them at home sometimes, especially since this way you can be sure that you really eat papanasi and not donuts with very little cheese in the composition.

I admit that these papanasi with cottage cheese were the dessert we always order at the restaurant, especially in Romania they are in almost all restaurant menus, even in the international ones. Because there were cases in which the papanas served were not exactly what they should be, I got excited and prepared them at home. In this way I could control the amount of cheese in the dough and most importantly, I used fresh oil to fry them and not an oil in which papanas were fried hundreds and hundreds of times.

The recipe is simple and easy. You don't need a lot of ingredients or too much skill. The most important is the cheese. You must use greasy cottage cheese that contains as little water as possible. Skim cheese is not suitable in this recipe, so you can use it for something else, but not for papanasi. The amount of flour is also very important. Do not add excess flour. Even if the dough is sticky, use flour to shape the papanas, but do not add too much to the composition. The more flour you add, the less fluffy the papanas will be.

Fry the papanas in an oil bath and make sure that the oil is well heated, so that the papanas do not absorb too much fat. Test the oil with a piece of dough, if the piece of dough does not squeak, the oil must be heated. If it browns very quickly, the oil is too hot. These papanasi are absolutely delicious. Serve them with sour cream and your favorite jam, preferably a sweet-sour one such as raspberries, cherries or berries. Enjoy them and I am convinced that you will no longer order papans from the restaurant.

I cut the pepper into small pieces and put it in a bowl with a little water, without boiling, so that the juice comes out a little (and doesn't make my cream red).

I drained the peppers well. I mixed Philadelphia with dill, a little grated onion, salt, pepper, thyme, I added peppers.

I soaked and dissolved the gelatin according to the instructions on the envelope and added it to the cream cheese - I mixed it well.

In a cake tray I put transparent foil, then a layer of slices of telemea, cream cheese with peppers and then a layer of telemea.

I covered it with plastic wrap, I pressed a little to place the cheeses well and I put it in the fridge for 3 hours.

It is made very quickly, it is very good in taste and aesthetically good.
Good appetite!

Laura's world

Even though for me it is a banal recipe, but extremely appreciated, I received requests to post my method of making this pasta souffle with cheese. So I comply and today I will make known my recipe.

Preheat the oven to 200 degrees Celsius 15-20 minutes before inserting pasta souffle with cheese.

As I mentioned in the list of ingredients, the amount of sugar varies depending on the taste, I recommend you add 150 grams first, then taste and eventually you can add more, I added 200 g. I also wrote 5-6 eggs. because their size differs.

Put the pasta to boil in salted water, according to the instructions on the package. I used short pasta, more precisely penne, but you can have any kind of pasta at hand.

While the pasta is boiling, we take care of it cheese filling. In a fairly large bowl, crush with a fork the sheep's milk (you can also grate it, but the idea is that the composition should be small and small pieces but also larger pieces of cheese) which is mixed with fresh cow's cheese, sugar, eggs and vanilla essence. Homogenize everything with a spatula or fork already used. We want to obtain a composition similar to a paste in which eggs have been well incorporated.

After the pasta has boiled, drain it well and add it to the cheese paste obtained. Homogenize as well as possible so that all the pasta is covered with cheese.

Grease a form of soufflé, or any thicker tray you have around the house, with a thin layer of butter, taking care to & # 8220strain & # 8221 all the corners and walls up. Now it's overturning Easter in shape and level as well as possible. Optionally add sugar on top (I always do this) to form a beautiful crust on the surface or even a yolk rubbed with sugar (as I did with the individual shapes you can see in the image above).

The tray goes in the preheated oven for 40-50 minutes, depending on each oven. The idea is that a golden crust must be formed on the surface, and everything must be coagulated inside.

After it is ready, take it out of the oven and let it cool for at least 20 minutes, if you have so much patience. And I say this because it must be able to be cut with a knife and the sectioned piece must maintain its shape.

It can be consumed both hot and cold. Here's what it looks like pasta souffle with cheese baked in individual forms and sprinkled on top with egg yolk rubbed with sugar.

In a maximum of one hour cake with cow cheese and raisins will be ready. Here's what to do:

1. Beat the egg whites with the sugar until it turns into a hard foam.

2. Separately, beat the egg whites together with the melted butter.

3. Over the egg whites, add the yolks, chopped cow's cheese, raisins, grated lemon peel, baking powder and flour and mix well until you get a homogeneous composition.

4. Line a baking tray with butter and place the previously obtained composition in it.

5. Leave in the oven cake with cow cheese and raisins for half an hour.

Due to its simple composition, cake with cow cheese and raisins it can be served garnished with chocolate or fruit syrup or with strawberry jam.

4 cups mashed potatoes ready,
1/2 kg of broccoli, small pieces,
200 g tofu cheese,
1 link green parsley,
salt, oil,

Broccoli is cleaned, broken into small bunches. Mashed potatoes, warm, of suitable consistency, mix with tofu, salt and finely chopped green parsley. Then place in a round bowl greased with oil, smooth the composition well. In this, stick the prepared broccoli bouquets, with the tail down and the inflorescence up. Put the dish in the oven and leave it for about 30 minutes until it browns.

Potato puffs

6 suitable potatoes, 3 eggs, 100 g of telemea and 100 g of cheese or, if we do not have cheese, 200 g of telemea, 1 glass of milk, 2 tablespoons of margarine or 2 tablespoons of oil.

Peel a squash, grate it and cut it into four slices. Since the water starts to boil, boil in ordinary pots in 20-25 minutes.
When the potatoes are boiling. In a large bowl, place the telemeau and cheese on a large grater.
Then strain the potatoes (do not throw the juice, we can prepare a tasty soup from it) and pass them well with the device for making mashed potatoes. Add the milk and possibly a little of their juice and get a puree. Over this puree, which is quite soft in consistency, we put the grated cheese and cheese the 3 well beaten eggs and the margarine or oil. Mix everything and then put this mixture in a Jena bowl or a simple saucepan and put it in the oven on the right heat. It is ready when it is nicely browned, in about an hour. It is a very nutritious food.

  • 1kg of cauliflower
  • 250g salted cheese telemea
  • 200g sour cream
  • 4 egg yolks
  • Parmesan race
  • Breadcrumbs, butter, salt and pepper

Method of preparation

The cauliflower is broken into bunches and then placed in salted water. Leave it to simmer for about 5 minutes, then drain it and let it cool in a little cold water, to stop the baking.

Cut the cheese into cubes, mix the sour cream with the 4 yolks, salt, pepper and a little Parmesan (about two tablespoons).
Grease a pan with butter then sprinkle with breadcrumbs

Place the cauliflower in the pan and between the bouquets, put the pieces of cheese, on top we put the cream mixed with the yolks, salt and pepper.

Sprinkle the remaining grated Parmesan cheese on top.

Preheat the oven to 170 degrees Celsius and put the cauliflower in the oven for about 35 minutes. until a crust is formed on top.

My advice

In order not to brown too much on top because of the grated Parmesan cheese, we put it on top in the last 10 minutes of baking.

Serve as soon as it has been removed from the oven, in the tray in which it was cooked. It is absolutely delicious, we eat it like this, simple, as a basic dish, but it can also be served as an appetizer.

I recommend the recipe, it sounds pompous, but it's very easy to make. Another recipe that is at least as simple and tasty as the one I recommend is the cauliflower bread. Worth a try! & # 128578

The average grade given by the jury for this recipe is 9.25.

Recipes with Gina Bradea & raquo Recipes & raquo Baked cauliflower with cheese and sour cream

I separated the egg whites from the yolks.
I beat the egg whites hard, hard together with the baking powder.
I rubbed the yolks with oil and salt.
I chopped the dill finely. I drained the corn.
In a large bowl I put the egg whites over which I poured the yolks, sour cream and cheese.
I mixed lightly, lightly, and at the end I added the corn and dill and I mixed.

I greased the dishes with butter, sprinkled a little corn and put the composition.
I put it in the preheated oven at 180 degrees for 10 minutes.
After 10 minutes. I raised the oven temperature to 200 degrees and left it until it browned nicely.
Again I had unanimous appreciation :))
I took this wonder from Antonina, a very, very dear girl to me.

Paula Seling, specialist in fasting recipes: cashew cheese with celery

Paula Seling got into a pandemic cooking. He has not eaten meat for 10 years and now only cooks fasting food. She showed those who follow her on Youtube how to make cashew cheese.

Paula Seling, 42 years old, showed her fans how to prepare a "fasting cheese" of 200 grams of cashews, with celery. "For cashew cheese, the peculiarity is the association with celery. Cashews should be left to hydrate for about 4 hours ", says our singer. So, the artist left in the water the 200 grams of cashews. After standing in the water for 4 hours, Paula put them in a blender with a cup of water, not the one in which they were soaked. "Add more yeast flakes, about a teaspoon, one of salt, turmeric, a little coriander, two cloves of garlic and squeeze some lemon. Mix in a blender until a homogeneous paste is made. Put water according to consistency ", says the artist.

Video: Παριανή φουσκωτή με τυρί. Ώρα για φαγητό με την Αργυρώ. 03032021 (January 2022).