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As the dough is not frozen, it does not require waiting time to be thawed. So ... take out the dough, which is provided with baking paper and spread it with the baking paper, in the large tray of the stove. Grease the dough with a little olive oil.
For the filling: crush the cottage cheese with a fork, add the spicy cheddar cheese given on the grater with large mesh, add the finely chopped onion, eggs, sour cream and a pinch of salt. Mix the composition and place it over the dough in the tray. Sprinkle freshly ground pepper on top, put the tray in the hot oven at 180-190 degrees for 15-20 minutes, until browned on top.
Serve and serve hot. You're welcome!!
Thursday, May 16, 2013
Salad with caramelized nuts21:39 Bianca 1 comment
For dinner I prepared a quick salad for my family.
1 salad created
1 large tomato
1 clove garlic
1 red onion
a small piece of cheese cut into small cubes
a small piece of feta cheese cut into small cubes
about 30 g of sugar that I caramelized and I put about 80-100 g of nuts.
I took a large tray and cut a small salad, tomato, onion, added cheese, sprinkled with a little olive oil and balsamic vinegar and put a little salt.
On top I added walnuts and called the family to dinner.
1. Prepare a dough, a composition similar to that for pancakes, but a little thicker than two eggs, water, salt, flour and a little oil. Stir to mix and set aside to wait.
2. Peel the spinach, wash it and drain it well. We chop it properly, as seen in the photo, as for a salad. We put it in a larger bowl and give it a pinch of salt.
3. Finely chop the parsley, dill, onion and green garlic and place them in the spinach bowl.
Grate the Telemea cheese over the greens. We also break 3 eggs, beat them and put them in the bowl. Sprinkle with pepper powder and mix the spinach, greens, cheese and eggs by hand.
4. Grease a tray suitable for our amount of mixture with oil and pour enough dough to cover the bottom of the tray.
Over this dough, put, with the help of a spoon, the composition with spinach and level slightly with a spoon.
We have more than half the dough left, so we put it on top of the spinach in a somewhat uniform way. We beat the yolk of the 6th egg and put it here and there over the tart to help a beautiful browning.
Put the tray in the oven for 40-50 minutes. Check when the tart is browned and take it out of the oven. It is very good and warm and cold.
Preferably, using this method of preparation, you can add other greens, more eggs, other spices and flavors, cheese, beaten egg with cream. Guaranteed success.
Cheesecake, green onions and eggs
It is simple to prepare, tasty, nutritious and puts your imagination to the test. Because these tarts are "worn" a lot, because they are easy and quick to prepare, whether they are sweet or salty, I thought I would try the salty version too & # 8230The truth is that they are delicious, no matter what category they belong to. .
I wanted to "shoot two rabbits at once": to prepare something new, appetizing and to get rid of all the surplus in the refrigerator after the holidays.
As I still had a lot of cheese, onions and green garlic, red eggs, I thought I would capitalize on them and make this wonderful spring tart & # 8230So from now on, whenever I have something left over from the fridge , I will make a tart & # 8230 just inspiration and pleasure to have & # 8230
I searched for some countertop recipes on the net, but in the end I came up with something else combined with an older pie sheet recipe, which I found. I found this countertop quite fragile. What else can I tell you about the filling? I will try to give you some approximate quantities, because I put everything in sight and out of the desire to eliminate as much food as needed to be consumed from the refrigerator (I told you that the tart filling also depends on everyone's flair and imagination). I even put the remaining colored eggs from Easter (including a goose) & # 8230And look, I got a very, very good tart & # 8230If you find it interesting and appetizing you can try it too & # 8230.
For the TAKE DOUBLE
- 1 or
- 125 gr. butter (1/2 pack)
- ½ teaspoon of salt
- 2 tablespoons mineral water
- 1 tablespoon vinegar
- cca.200 gr. flour
For the filling
- 350 & # 8211 400 gr cheese (I mixed sheep's milk, goat's curd and very little sweet cottage cheese)
- 4- 5 bunches of green onions (I also put about two bunches of green garlic)
- 100 gr. pressed cheese
- 4 - 5 tablespoons thick cream
- 3 - 4 tablespoons parmesan
- 5 eggs
- 5 boiled eggs
- 50 gr. butter
- ½ dill connection
- pepper (to taste)
Method of preparation
-Make the dough for the tart first: put the flour and salt in a bowl, add the diced butter and knead well with your fingers until the butter mixes with the flour and forms a sandy dough.
-Add the egg, mix well, then add the cold mineral water and vinegar and knead well until a homogeneous and elastic dough results.
-Make a ball of dough, wrap it in cling film and refrigerate for about half an hour.
-In the meantime, prepare the filling: grate the cheese or grind it with a fork, grate the cheese.
-Clean the green onion, wash it, cut the slices appropriately large and sauté in a bowl in butter, keeping on low heat until it drops and has no liquid. When ready, remove from the heat and allow to cool.
-Clean the boiled eggs and cut them into four, and mix the raw eggs a little.
-Wash and finely chop the dill.
-At this time all the ingredients for the filling are ready.
-After half an hour, take the dough out of the fridge and with the help of a rolling pin, spread a sheet on the worktop sprinkled with a little flour, a size slightly larger than the size of the baking tray (I used a tart pan with a diameter of 28 cm), because the sheet also extends on the edge.
-Play the baking form (grease it with a little butter and sprinkle a little flour), place the tart top, covering the edges.
-Punch the worktop with a fork and put the tray in the preheated oven at 175 ° C and bake approx. 15 minutes.
-While the top is baking, mix the ingredients previously prepared for the filling: add the cooled onion ( I kept 2-3 tablespoons of onion that I put on top), dill, cream, cheese, raw eggs and mix all until a homogeneous composition. Season to taste with pepper and salt (if necessary, because the cheese is salty).
-Meanwhile, bake the top, leave it to cool a little for a few minutes, pour a thin layer of the filling composition, place the quarters of boiled eggs and pour the rest of the composition.
-Play the filling nicely and place the hardened onion on top. (I have a little dough left since I leveled the edges and improvised a "grid" over the filling, but not very successful.).
-Put the tart in the hot oven and bake at 175 ° C for about 30-40 minutes, or until lightly browned on top and on the edge.
-When it is ready, take it out of the oven and sprinkle Parmesan over the tart.
It is left to cool very well and when it is cold it can be served plain, with tomatoes, lettuce, or according to everyone's preference.
Potato quiche, green onions and cheese
Nowadays, "quiche" is considered to be a typical French dish. '' Quiche '' (pronounced '' kiş) is a kind of tart, baked in the oven and is filled with a composition of egg, milk, seed, meat or vegetables.
60 minutes (medium complexity)
- 250 g flour
- 140 g butter
- 1 yolk
- 2 tablespoons cold water
1. In a bowl, mix the sifted flour with a pinch of salt and butter until our composition looks like crumbs.
2. Add the yolk, water and mix quickly until you get a hard dough that we will wrap in a food foil and let it cool for about 30 minutes.
3. Heat the oven to 200 degrees (gas ones, stage 6).
4. After the 30 minutes have elapsed, spread the dough on a surface sprinkled with flour, and put the obtained sheet in a tart shape, with a diameter of 26 cm.
5. Cover the tart with a baking sheet over which we add rice, beans (so the tart will bake evenly).
6. Bake the tart for 25 minutes, then remove the paper and weights.
7. Add to the base of the tart, diced potatoes, cheese and onion then beaten eggs, milk and sour cream.
8. Put the tart in the oven on low heat for about 40 minutes.
9. The tart is served cold and is delicious if served with a tomato sauce or ketchup.
According to a recipe from Click Good appetite.
100 gr sugar
150 gr butter
300 gr flour
5 tablespoons water
1/2 lemon juice and grated peel
500 gr cow's cheese
150 gr sugar
200 ml liquid cream
300 gr strawberries
For the top, rub the butter with the sugar, add the yolks, the juice and the lemon peel, then the flour. Knead well and spread 2 sheets. Bake until they start to brown.
Meanwhile, prepare the filling. Rub the cheese well with the sugar and then incorporate the whipped cream.
Spread over a 1/3 sheet of the filling, over which place the strawberries cut in half. Spread the rest of the filling and place the second sheet. The sheets came out a bit hard for me, so I syruped them a little with white chocolate liqueur and wrapped the cake in plastic wrap. I put it in the fridge and the next day it could be cut like the world.
Decorate as you like. I put a layer of strawberry foam on top and placed half a strawberry on each slice.
Purchase and storage
Onions are available in all seasons. Depending on the variety, it can be clear, spicy or sweet. In the store, it is available in fresh, frozen, canned, pickled, powdered or dehydrated form.
When buying, choose the fresh ones, which are clean, well-contoured, have no opening in the neck and are crispy and have dry outer skin. Avoid those that have signs of black mold (a kind of fungal attack), as they indicate that the stock is old, or kept in poor condition. In addition, poor quality bulbs often have soft, damp spots on the neck and dark spots, which can be signs of degradation.
At home, store in a cool place and away from moisture, thus keeping it fresh for up to a few weeks. They can also be stored well in the refrigerator.
A version with fragile dough with wholemeal flour of this tart, which makes it even more spicy than with white flour.
For a round shape (diameter 26 cm), if you want to do more, in a stove tray, double the quantities:
175 g wholemeal flour (which you will like)
1/2 teaspoon salt
5 tablespoons water
75 g cold butter
500 g onion
30 g butter (you can also use oil)
125 ml cream with 20% fat (this is even more sour than the one with the most fat)
1 tablespoon full wholemeal flour
1 teaspoon Vegeta
Mix the flour with the salt and water, add the butter cut into small pieces, knead well. Dress a round cake shape with it and pull up and about 2 cm edges. Leave to rest for 30 minutes, then prick with a fork from place to place and cook in the preheated oven (200 ° C) for 10 minutes.
Meanwhile, clean the onion, cut the fish and lightly fry in butter. Add a little salt.
Cream is mixed with flour, eggs, then with onions. It tastes good with Vegeta, salt and pepper. Pour over the pre-baked dough, sprinkle with olives and paprika. Bake (also in the preheated oven at 200 ° C) for 25-30 minutes.
I like it the most warm, with a glass of must or fresh wine.
With the humble and tasty zucchini I made over time a lot of recipes with delicious results. I made it pancakes, sauce, pie, bread, Asian style, in the oven. I was still planning to make pumpkin jam, but I still haven't had a chance. Until another one, today I present you with great pomp a zucchini tart, very tasty and easy to make.
- 1kg zucchini
- 1 bunch of green onions
- 2 eggs
- 250g cow's cheese 0.1% fat
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 teaspoon of ginger powder
- 1/2 teaspoon garlic powder
- 2 tablespoons of oat or wheat bran
- 1 tablespoon starch
I peeled the zucchini and scraped it, then drained it in a strainer.
I cut the green onion into small pieces and mixed it with eggs, cottage cheese and spices.
In this mixture of seasoned eggs I added the grated zucchini and well squeezed the juice, bran and starch. I mixed well.
I lit the fire in the oven and let it heat up.
I poured the tart mixture into a silicone tray with a diameter of 27 cm. If you use a different form of baking, I recommend lining it, before use, with baking paper.
The tray thus prepared, I put it in the oven, over a moderate heat, on the middle shelf, for an hour.
This is what it looks like when it was ready:
After the tart cooled for about 20-30 minutes, I sliced it and served it with fresh cucumbers.
There was also a thick clove of garlic: D Next time: D
No, good for us!
This recipe is in accordance with the Dukan diet - PL days and because I did not use wheat flour, sugar or oil, I register this recipe in the October parade of the Dulce Romania challenge.
250 gr flour
30 gr sugar
100 gr butter
2 jars of pear compote
50 gr chopped walnuts
30 gr flour
70 gr sugar
1 vanilla sugar
150 ml of milk
Knead the dough and put it in the fridge for half an hour. Meanwhile, mix the eggs with the sugar and vanilla sugar until they become a cream, add the flour and mix well. Then add the milk, little by little.
Spread the dough in the shape of greased tart and lined with flour. Place the pears drained of juice and cut into cubes and sprinkle with walnuts. Pour the milk mixture on top. Bake for about 40 minutes at 180C.
I'm glad I'm in trend with you. I also made a pear tart yesterday, but without nuts. Good idea for your tart and you decorated it beautifully. A good day! Cami