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Cheese shit

Cheese shit


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why take those fat cakes from the pastry shop? we can make them at home and much better and without so much fat dripping ...

  • puff pastry:
  • 1 kg of flour,
  • 1 teaspoon salt,
  • 1 tablespoon vinegar,
  • 500-600 ml of water,
  • 400 gr butter / margarine.
  • filling:
  • 500 gr telemea cheese,
  • 4-5 tablespoons semolina boiled with a little salt.
  • I only used half of the quantities and I got about 15 shit.

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Merdenele with cheese:

From flour, salt, vinegar and water, knead an elastic and non-sticky dough.

Then place it on the work table well greased with oil and knead with the palm of your hand for about 15 minutes.

Divide the crust into balls of about 65-70 grams and spread with the facet each ball into squares of about 15 cm. grease each square with margarine / butter. margarine tb rubbed first to become like a cream and easy to shape. Then each greased square is folded first into 3 on one side, then into four on the long side. The resulting dumplings are wrapped and refrigerated for 1-2 hours.


After the rest time, each piece is spread on the work table well greased with oil in squares this time of about 20-25 cm. place the filling in the middle and then gather the corners in the middle covering the filling.

Bake in the preheated oven.

Tips sites

1

I put less butter / margarine


Cheesecake stuffed - fluffy and crunchy

  • Cheese Stuffed Snacks (Maria Matyiku / Epoch Times) Cheese Stuffed Snacks
  • Make a dough roll which is then again divided into six equal parts. (Maria Matyiku / Epoch Times) Make a roll of dough which is then again divided into six equal parts.
  • Each piece of hull stretches in a 15 cm square. Grease with a thin layer of soft butter, then fold in three vertically (Maria Matyiku / Epoch Times). Each piece of crust is spread in a 15 cm square. Grease with a thin layer of soft butter, then fold in three vertically
  • Fold in two starting from the edge to the middle of the rectangle (Maria Matyiku / Epoch Times) Fold in two starting from the edge to the middle of the rectangle
  • Grease again with butter, then fold the parts on top of each other, resulting in a 4 cm square (Maria Matyiku / Epoch Times) Grease again with butter, then fold the parts on top of each other, resulting in a 4 cm square
  • Remove the dough from the cold and spread it back into the square. Place the square cheese filling in the middle (Maria Matyiku / Epoch Times) Remove the dough from the cold and roll out into the square again. Place the square cheese filling in the middle
  • Fold the dough into an envelope, bringing the corners of the dough square to the center, overlapping them. (Maria Matyiku / Epoch Times) Fold the dough into an envelope, bringing the corners of the dough square to the center, overlapping them.
  • Place the folds with the fold down (towards the tray), leaving a space of a few centimeters between them (Maria Matyiku / Epoch Times) Place the folds with the fold down (towards the tray), leaving a space of a few centimeters between them
  • The cakes are baked in the preheated oven at 180 C (Maria Matyiku / Epoch Times) The cakes are baked in the preheated oven at 180 C
  • When ready, remove the tray from the oven and transfer the hot cakes while they are still on a tray (Maria Matyiku / Epoch Times) When they are ready, remove the tray from the oven and transfer the hot cakes while they are still on a tray

The merdenele, also called the Macedonians in the Dobrogean parts, are those hot pies, filled with cheese or meat and made into crispy dough sheets that melt in your mouth. For many of us, these browned and tasty pies carry in them aromas and memories from the years of childhood, student or vacation spent at sea.

Ingredients for 24 pieces:
for the dough:

  • one kg of white flour
  • 600 ml of water
  • 10 g of salt
  • a teaspoon of vinegar
  • 200 g of butter at room temperature
  • 600 g Telemea cheese or bellows or sweet
  • 4 tablespoons sour cream
  • 4 egg whites (optional)

For a more festive look, you can spread them on top with egg yolks, then sprinkle with poppy seeds, sesame seeds, cumin, or dried grated cheese.

Preparation:

Mix the flour with water, salt and vinegar until all the ingredients are well incorporated, resulting in a slightly stronger elastic dough than bread. Leave the dough to rest for about 20 minutes and then divide it into four equal parts.

One by one, a roll of dough is made on each side, which is then divided again into six equal parts. The final pieces will weigh between 65-70 g each.

To avoid evaporation of water and drying of the dough, it is recommended to cover the dough that is set aside with a thin plastic wrap.

First, grease the work table with oil, then take a piece of hull and stretch it into a 15 cm square. Grease with a thin layer of soft butter, then fold in three vertically, forming a rectangle that is greased again with butter on top, then fold in two starting from the edge to the middle of the rectangle. Grease again with butter, then fold the parts over each other, resulting in a 4 cm square. Grease the square obtained with oil, then place it on a plate and cover it with plastic wrap.

Do the same with the remaining 5 pieces. After you have finished packing, refrigerate the plate for at least an hour and a half or two hours.

Do the same with the remaining parts of the dough.

Meanwhile, prepare the cheese filling. Telemea cheese is first put on the grater, then mixed with cream. Beat the egg whites lightly, then add to the composition. Optionally, anyone can add finely chopped green dill.

As with the dough, the cheese filling is divided into 24 equal parts.

After the two hours have passed, the dough is removed from the cold and spread again in squares. Place the cheese filling in the middle in a square shape, then fold the dough into an envelope, bringing the corners of the square of the dough towards the center, overlapping them.

If you do not use baking paper, line the tray with butter and flour, then place the folds in turn with the fold down (towards the tray), leaving a space of a few centimeters between them. Before baking, grease with a little more butter, then bake (in the oven preheated to 180 C) until golden brown.

To give them a more festive look, you can use to garnish the egg yolks mixed with a pinch of salt. Grease each shit, then sprinkle poppy seeds, sesame or cumin on top, or even dry grated cheese.

When ready, remove the tray from the oven and transfer the cakes while they are still hot on a plate or plate.

It is preferably consumed while they are hot, but they are very good and cold. Good appetite!


Cheese shit recipe

At first glance it may seem a bit of. Autoplay When autoplay is enabled, a suggested video will automatically play next. First I followed the recipe, then I tried different combinations of cheese, low-fat butter vs. greasy butter, rubbed butter vs. melted butter, much butter vs. little butter. In my search for the perfect cake recipe I came across this recipe.

The cake resulting from the preparation of this recipe is delicious. Cheese pies and puff pastry with telemea or bellows cheese. Place a melted cheese on each square and a piece on each cheese. Post a picture of the recipe you cooked. Romanian pie sheets (homemade) & # 8211 Gina Bradea appetite. Delaco Fan Cheese to prepare a recipe with cow's milk, my thought. Quick puff pastry preparation.

Mix the soft butter with the well drained cottage cheese until you get a homogeneous dough. Even if the recipe is called salted cheese pie and that's exactly what we want to get in the end. Robert, have you done shit so far?


Cheesecake stuffed - fluffy and crunchy

  • Cheese Stuffed Snacks (Maria Matyiku / Epoch Times) Cheese Stuffed Snacks
  • Make a dough roll which is then again divided into six equal parts. (Maria Matyiku / Epoch Times) Make a roll of dough which is then again divided into six equal parts.
  • Each piece of hull stretches in a 15 cm square. Grease with a thin layer of soft butter, then fold in three vertically (Maria Matyiku / Epoch Times). Each piece of crust is spread in a 15 cm square. Grease with a thin layer of soft butter, then fold in three vertically
  • Fold in two starting from the edge to the middle of the rectangle (Maria Matyiku / Epoch Times) Fold in two starting from the edge to the middle of the rectangle
  • Grease again with butter, then fold the parts on top of each other, resulting in a 4 cm square (Maria Matyiku / Epoch Times) Grease again with butter, then fold the parts on top of each other, resulting in a 4 cm square
  • Remove the dough from the cold and spread it back into the square. Place the square cheese filling in the middle (Maria Matyiku / Epoch Times) Remove the dough from the cold and roll out into the square again. Place the square cheese filling in the middle
  • Fold the dough into an envelope, bringing the corners of the dough square to the center, overlapping them. (Maria Matyiku / Epoch Times) Fold the dough into an envelope, bringing the corners of the dough square to the center, overlapping them.
  • Place the folds with the fold down (towards the tray), leaving a space of a few centimeters between them (Maria Matyiku / Epoch Times) Place the folds with the fold down (towards the tray), leaving a space of a few centimeters between them
  • The cakes are baked in the preheated oven at 180 C (Maria Matyiku / Epoch Times) The cakes are baked in the preheated oven at 180 C
  • When ready, remove the tray from the oven and transfer the hot cakes while they are still on a tray (Maria Matyiku / Epoch Times) When they are ready, remove the tray from the oven and transfer the hot cakes while they are still on a tray

The merdenele, also called the Macedonians in the Dobrogean parts, are those hot pies, filled with cheese or meat and made into crispy dough sheets that melt in your mouth. For many of us, these browned and tasty pies carry in them aromas and memories from the years of childhood, student or vacation spent at sea.

Ingredients for 24 pieces:
for the dough:

  • one kg of white flour
  • 600 ml of water
  • 10 g of salt
  • a teaspoon of vinegar
  • 200 g of butter at room temperature
  • 600 g Telemea cheese or bellows or sweet
  • 4 tablespoons sour cream
  • 4 egg whites (optional)

For a more festive look, you can spread them on top with egg yolks, then sprinkle with poppy seeds, sesame seeds, cumin, or dried grated cheese.

Preparation:

Mix the flour with water, salt and vinegar until all the ingredients are well incorporated, resulting in a slightly stronger elastic dough than bread. Leave the dough to rest for about 20 minutes and then divide it into four equal parts.

One by one, a roll of dough is made on each side, which is then divided again into six equal parts. The final pieces will weigh between 65-70 g each.

To avoid evaporation of water and drying of the dough, it is recommended to cover the dough that is set aside with a thin plastic wrap.

First, grease the work table with oil, then take a piece of hull and stretch it into a 15 cm square. Grease with a thin layer of soft butter, then fold in three vertically, forming a rectangle that is greased again with butter on top, then fold in two starting from the edge to the middle of the rectangle. Grease again with butter, then fold the parts over each other, resulting in a 4 cm square. Grease the square obtained with oil, then place it on a plate and cover it with plastic wrap.

Do the same with the remaining 5 pieces. After you have finished packing, refrigerate the plate for at least an hour and a half or two hours.

Do the same with the remaining parts of the dough.

Meanwhile, prepare the cheese filling. Telemea cheese is first put on the grater, then mixed with cream. Beat the egg whites lightly, then add to the composition. Optionally, anyone can add finely chopped green dill.

As with the dough, the cheese filling is divided into 24 equal parts.

After the two hours have passed, the dough is removed from the cold and spread again in squares. Place the cheese filling in the middle in a square shape, then fold the dough into an envelope, bringing the corners of the square of the dough towards the center, overlapping them.

If you do not use baking paper, line the tray with butter and flour, then place the folds in turn with the fold down (towards the tray), leaving a space of a few centimeters between them. Before baking, grease with a little more butter, then bake (in the oven preheated to 180 C) until golden brown.

To give them a more festive look, you can use to garnish the egg yolks mixed with a pinch of salt. Grease each shit, then sprinkle poppy seeds, sesame or cumin on top, or even dry grated cheese.

When ready, remove the tray from the oven and transfer the cakes while they are still hot on a plate or plate.

It is preferably consumed while they are hot, but they are very good and cold. Good appetite!


Cheesecake stuffed - fluffy and crunchy

  • Cheese Stuffed Snacks (Maria Matyiku / Epoch Times) Cheese Stuffed Snacks
  • Make a dough roll which is then again divided into six equal parts. (Maria Matyiku / Epoch Times) Make a roll of dough which is then again divided into six equal parts.
  • Each piece of hull stretches in a 15 cm square. Grease with a thin layer of soft butter, then fold in three vertically (Maria Matyiku / Epoch Times). Each piece of crust is spread in a 15 cm square. Grease with a thin layer of soft butter, then fold in three vertically
  • Fold in two starting from the edge to the middle of the rectangle (Maria Matyiku / Epoch Times) Fold in two starting from the edge to the middle of the rectangle
  • Grease again with butter, then fold the parts on top of each other, resulting in a 4 cm square (Maria Matyiku / Epoch Times) Grease again with butter, then fold the parts on top of each other, resulting in a 4 cm square
  • Remove the dough from the cold and spread it back into the square. Place the square cheese filling in the middle (Maria Matyiku / Epoch Times) Remove the dough from the cold and roll out into the square again. Place the square cheese filling in the middle
  • Fold the dough into an envelope, bringing the corners of the dough square to the center, overlapping them. (Maria Matyiku / Epoch Times) Fold the dough into an envelope, bringing the corners of the dough square to the center, overlapping them.
  • Place the folds with the fold down (towards the tray), leaving a space of a few centimeters between them (Maria Matyiku / Epoch Times) Place the folds with the fold down (towards the tray), leaving a space of a few centimeters between them
  • The cakes are baked in the preheated oven at 180 C (Maria Matyiku / Epoch Times) The cakes are baked in the preheated oven at 180 C
  • When ready, remove the tray from the oven and transfer the hot cakes while they are still on a tray (Maria Matyiku / Epoch Times) When they are ready, remove the tray from the oven and transfer the hot cakes while they are still on a tray

The merdenele, also called the Macedonians in the Dobrogean parts, are those hot pies, filled with cheese or meat and made into crispy dough sheets that melt in your mouth. For many of us, these browned and tasty pies carry in them aromas and memories from the years of childhood, student or vacation spent at sea.

Ingredients for 24 pieces:
for the dough:

  • one kg of white flour
  • 600 ml of water
  • 10 g of salt
  • a teaspoon of vinegar
  • 200 g of butter at room temperature
  • 600 g Telemea cheese or bellows or sweet
  • 4 tablespoons sour cream
  • 4 egg whites (optional)

For a more festive look, you can spread them on top with egg yolks, then sprinkle with poppy seeds, sesame seeds, cumin, or dried grated cheese.

Preparation:

Mix the flour with water, salt and vinegar until all the ingredients are well incorporated, resulting in a slightly stronger elastic dough than bread. Leave the dough to rest for about 20 minutes and then divide it into four equal parts.

One by one, a roll of dough is made on each side, which is then divided again into six equal parts. The final pieces will weigh between 65-70 g each.

To prevent water from evaporating and the dough from drying out, it is recommended to cover the dough that is set aside with a thin plastic wrap.

First, grease the work table with oil, then take a piece of hull and stretch it into a 15 cm square. Grease with a thin layer of soft butter, then fold in three vertically, forming a rectangle that is greased again with butter on top, then fold in two starting from the edge to the middle of the rectangle. Grease again with butter, then fold the parts over each other, resulting in a 4 cm square. Grease the square obtained with oil, then place it on a plate and cover it with plastic wrap.

Do the same with the remaining 5 pieces. After you have finished packing, refrigerate the plate for at least an hour and a half or two hours.

Do the same with the remaining parts of the dough.

Meanwhile, prepare the cheese filling. Telemea cheese is first put on the grater, then mixed with cream. Beat the egg whites lightly, then add to the composition. Optionally, anyone can add finely chopped green dill.

As with the dough, the cheese filling is divided into 24 equal parts.

After the two hours have passed, the dough is removed from the cold and spread again in squares. Place the cheese filling in the middle in a square shape, then fold the dough into an envelope, bringing the corners of the square of the dough towards the center, overlapping them.

If you do not use baking paper, line the tray with butter and flour, then place the folds in turn with the fold down (towards the tray), leaving a space of a few centimeters between them. Before baking, grease with a little more butter, then bake (in the oven preheated to 180 C) until golden brown.

To give them a more festive look, you can use to garnish the egg yolks mixed with a pinch of salt. Grease each shit, then sprinkle poppy seeds, sesame or cumin on top, or even dry grated cheese.

When ready, remove the tray from the oven and transfer the cakes while they are still hot on a plate or plate.

It is preferably consumed while they are hot, but they are very good and cold. Good appetite!


Ingredients simple shit with meat

  • ½ kg of flour (I used type 550 flour)
  • 1 teaspoon of salt
  • ½ tablespoon of vinegar
  • 280 ml of water (it may even enter 300 ml, depending on the flour)
  • 180 grams of butter with 82% fat (ie 15 grams / piece of shit)
  • 500 grams of minced beef (other not very fatty meat works)
  • 1 tablespoon oil
  • 100 grams of finely chopped onion
  • 1 clove of garlic, crushed
  • 40 grams of cream
  • 1 bunch of chopped green parsley
  • 1 teaspoon grated pepper (or to taste)
  • salt to taste
  • 30 grams of breadcrumbs

Simple merdenele with meat & # 8211 dough

1. I kneaded an elastic and non-sticky dough made of flour, water, salt and vinegar. The dough must be well detached from the hands / walls of the mixer bowl, because it can be kneaded both manually and with the mixer, just to be smooth and not to stick. On the work surface greased with a thin film of oil, place the kneaded dough. Divide the dough into 12 equal pieces. I weighed each one, they weighed 67-69 grams / piece.

2. Next, we worked with each piece of dough in turn, while the others waited politely, covered with a thick kitchen towel. On the work surface greased with oil, we spread each piece in turn, helping ourselves to shit & # 8211 meaning twisting & # 8211 in a square with a side of about 15 cm.

3. Butter, which must be malleable but not very soft, is spread over the entire surface of the square. It is not important to be extremely evenly distributed, but still to reach almost everywhere.

4. Immediately after greasing with butter, the square I formed folds into three. We need to get a long, narrow rectangle.

5. Now fold the rectangle, on the longest side, in four, bringing the extremities to the middle until they meet, then folding on the middle line. Repeat with all the pieces of dough that we obtained in point 1.

6. Place the pieces of dough thus packed on a tray greased with oil, cover with cling film and refrigerate for 1 hour.

Simple shit with meat & # 8211 stuffing

7. While the dough is resting in the cold, we take care of the filling. Heat the oil in a large, large skillet over medium-high heat. Add the minced meat, all at once. Stir continuously with a wooden spoon / spatula, insisting on loosening the meatballs that tend to gather together.

8. After you see no traces of raw meat (about 4-5 minutes), add the onion and garlic. Stir, add a pinch of salt, cover with a lid and reduce the heat to low. Cook over low heat for 25 minutes, checking from time to time, that the meat does not remain dry and that it catches. If necessary, add 1-2 tablespoons of hot water.

9. After the meat is well cooked, turn off the heat. Let cool for a few minutes. Add sour cream, breadcrumbs and chopped green parsley, mix and season with salt and pepper to taste. Allow the filling to cool well.

Shit modeling

10. After the rest time, we spread each package with the twister, in turn, on the work surface greased with oil, giving it the shape of a square with a side of about 18-20 cm. The dough should be very thin. It is easier to press with the rolling pin from place to place on the dough package, and along and to the side, until it becomes thinner, only then we start to roll with the rolling pin.

11. In the middle, put the filling, trying to distribute it evenly between the 12 shit.

We lift the opposite corners and bring them above the filling. We press them lightly, to stick.

And so we close the shit, which is ready formed.

Bake homemade shit

1. Switch on the oven and set it at 220 ° C (210 ° C ventilated). In a tray covered with baking paper, place the merdenele, folded down. They came in 6 times for me, I baked them one by one, in two rounds.

2. Bake the cakes in the preheated oven at 220 ° C for 20 minutes at medium heat. During this time, they grow and brown nicely.

Let them cool until they are just warm. Be careful, especially the filling of these shit with meat will be very hot! We can enjoy them both warm and completely cold (if they still get cold, of course).

Lots of thin sheets and an absolutely delicious taste! How about you buy meat shit?


Cheese shit

Eliza Gabriela, you meant, maybe, that the puff pastry has. OIL!

Eliza Gabriela, October 7, 2014

Romeo Mitrea, October 7, 2014

What excess oil to drain, if there is no oil in the recipe.

Valy Valentinanca, July 10, 2014

makes them good there in pantelimon at the patisserie Nicola I would eat one after the other always I crave them

Valy Valentinanca, July 10, 2014

Rodica Comaniciu, July 2, 2014

Those are not pies, if they are with puff pastry from the trade, it is of no interest to me. I only bought it once and it's like eating paper, I prefer to make dough pies

Baron_Floriana (Chef), June 21, 2014

goodness, my kids love it.

Gontea-Gavrila Brindusa Amalia, May 2, 2014

the lidl is a fffff good foie gras

Sandu Ariadna, May 2, 2014

Beautiful. I grow up very beautiful.

Magda_Fatu (Master Chef), March 16, 2014

Arina Hostiuc, February 11, 2014

Eliza Gabriela, you meant, maybe, that the puff pastry has. OIL!

alex (Chef), February 6, 2014

I made the puff pastry, and they came out very good and good.

Toncean Sidonia, January 19, 2014

Very good and they are made quickly. Too bad I go out like that. few!

Sidy (Chef de cuisine), January 19, 2014

Very good and they are made quickly. Too bad I go out like that. few!

Marta Gabriela Abdelhafiz, December 4, 2013

how good they are I have many memories congratulations Lubi

tab1ta (Chef de cuisine), December 3, 2013

Thanks Mathe_Karoly. I'm glad you like it.

Mihalcea Mirela, December 3, 2013

Eliza Gabriela, you meant, maybe, that the puff pastry has. OIL!

Alexandru Gabriela, December 3, 2013

Eliza Gabriela, you meant, maybe, that the puff pastry has. OIL!

valicorbul37, December 2, 2013

Cristina Marosan, December 2, 2013

merdeneleee. I remember standing in line to grab at least one. mmm. I did too, delicious, deliciouseeee.

Loredana Postolache, December 2, 2013

I'm waiting for this dough to thaw, because I feel like dying :)

Norica Gligorea, December 2, 2013

Eliza Gabriela, you meant, maybe, that the puff pastry has. OIL!

Raducanu Mariana, December 2, 2013

What puff pastry is better, I did not find anything worthy of attention!

Mihalcea Mirela, December 2, 2013

I made them too, they turned out very good.

Ene Nuti, December 2, 2013

are ff .good super delicious

Mimi Bularca, December 2, 2013

They're perfect, I've already made them.

Szabo Ioana, December 2, 2013

Well, they're really fast. What a suggestion, green onion and dill stalks can be added to the cheese. o bunatateeeee.


Bellows cheese snacks & # 8211 Much more delicious than pastries!

Crush the cheese, melt the fat. Rub the yeast with sugar until it liquefies, then add 100 ml of warm milk and 150 g of flour. Let the dough rise until it doubles in volume, then add the rest of the milk and the rest of the flour, salt and knead well. Let the dough thus rise rise for 15 minutes.

Sprinkle the work surface with flour, transfer the dough on it and form a thicker roll. Cut the roll into 8 equal parts.

We take the first piece, spread it in a rectangular shape, 4 mm thick, then grease with melted fat and roll on the longer side. We tie the ends. Do the same with the other pieces of dough, then leave to rise for 30 minutes.

We then spread each roll in a round shape, 1.5 cm thick and, on each half of the round, we put the cheese then cover with the other half, gluing the edges by pressing. Wallpaper a tray with baking paper then place the dumplings on the tray, let them rise for 15 minutes, then bake them over medium heat for 25-30 minutes.

We serve them hot. Enjoy them with gusto! Good appetite!

The recipe belongs to Mrs. Claudia Mic and was taken with express consent, from her personal blog.


SNACKS WITH CHEESE & # 8211 RECIPE of Happiness!

Inherited from my grandmother, this is the recipe that drives me crazy every time!
Reinvented old Romanian recipes

Many delicious culinary stories in the book The sinful pleasures of gastronomy of Aurora Nicolau, appeared at Integral Publishing.

Dear Olteanu once explained to me what kind of cheese should be used for the best pie recipe: https://www.comentator.ro/fusion/654-balada-culinara-pentru-draga-olteanu

The aberrant standards in showbiz impose the standard of shapeless skinny women but not everyone agrees: https://www.comentator.ro/fusion/645-vedete-care-fac-foamea-si-farmecul-modelelor-xxl

For the fabulous shit , you need:

Dough: 500 g flour, 250 g butter, 1 tablespoon vinegar, 1 cup warm water, 1 teaspoon salt.

Filling: 500 g of sheep's milk, 3-4 tablespoons of butter, 2 eggs, cumin

What should you do:

The dough is made from all the ingredients, except the butter. Beat a lot, spread and wrap the piece of butter with the dough. It stretches again. The operation is done 4 times (2 times the dough is gathered in 3 and 2 times in 4). After each stretch, keep for a quarter of an hour in the refrigerator.

Wallpaper the trays with baking paper.

Crush the cheese with a fork and add the eggs, butter and cumin.

Spread a thin sheet of dough and cut into 12 squares of about 12 cm. Put a teaspoon of cheese in the middle of each square.

Fold the squares to get an envelope and squeeze the edges with your fingers. With the fork teeth, make a perforated pattern along the edge.

Put the merdenele in the trays, grease the yolks on the edges and leave to cool for about 20 minutes. Meanwhile, heat the oven to 220 ° C. Bake for 15-20 minutes until golden brown. Serve them hot or hot, steaming!

Flu remedies, old and new remedies, healthy recipes find in the volume PRACTICAL GUIDE FOR PREVENTING COVID-19 INFECTION, published by Editura Integral, at the promotional price of 24.99 lei.

Many interesting old recipes can be found in the books in Bucătărescu Collection!

Pack of books Bucătărescu I only 70 lei & # 8211 7 titles!


CHEESE SNACKS

METHOD OF PREPARING FLAVEUR SNAKES
Make a dough from flour, water, vinegar and salt, knead until it becomes elastic.
Divide the dough into 8 pieces (they should be equal but they didn't come out).


Spread each piece in the shape of a rectangle with a length of 20 cm.
Grease the whole sheet with soft butter. I melted it and greased it with a brush because I didn't have time to leave it at room temperature.


Fold the dough like an envelope, then fold once more.


Put the dough in cling film and refrigerate for 2-3 hours (maybe even longer)
Do the same with the rest of the pieces, spread, grease, fold, put in cling film and refrigerate.
Cat aluatul sta la frigider, ne ocupam de umplutura: puneti apa la fiert, iar cand fierbe adaugati grisul in ploaie. Lasati sa fiarba vreo 5 minute sau in functie de indicatiile dupa ambalaj. Lasati grisul sa se raceasca apoi amestecati cu branza zdrobita.
Dupa cele 2-3 ore, scoateti aluatul de la frigider si intindeti pe rand fiecare bucata, pe blatul uns cu putin ulei. Aluatul trebuie intins in foaie cat mai subtire cu putinta.
Puneti cate o lingura de umplutura si intindeti, evitand marginile.


Pliati din nou ca atunci cand ati uns cu unt. Atentie: nu impreunati marginile pe lungime!
Presati usor merdeneaua pentru a evita scurgerea branzei.
Puneti merdenelele in tava pe hartie de copt, cu fata in jos (adica cu partea unde ati impreunat marginile, in jos).
Ungeti merdelele cu putin ulei.
Cuptorul trebuie sa fie incins la 200 grade C in momentul in care bagati tava. Coaceti merdenelele pana se rumenesc (nu m-am uitat la ceas).

Atentie: sunt exact ca cele de la patiserie, dar nu atat de grase. Deci aluatul ramane umed inauntru!


Ingrediente merdenele simple cu carne

  • ½ de kg de făină (am folosit făina tip 550)
  • 1 liguriță de sare
  • ½ de lingură de oțet
  • 280 ml de apă (e posibil să intre chiar 300 ml, depinde de făină)
  • 180 de grame de unt cu 82% grăsime (adică 15 grame/bucată merdenea)
  • 500 de grame de carne tocată de vită (merge și altă carne nu prea grasă)
  • 1 tablespoon oil
  • 100 de grame de ceapă, tocată fin
  • 1 cățel de usturoi, zdrobit
  • 40 de grame de smântână
  • 1 legătură de pătrunjel verde, tocat
  • 1 linguriță rasă de piper măcinat (sau după gust)
  • salt to taste
  • 30 de grame de pesmet

Merdenele simple cu carne – aluatul

1. Am frământat un aluat elastic și nelipicios din făină, apă, sare și oțet. Aluatul trebuie să se desfacă bine de pe mâini/pereții castronului mixerului, că se poate frământa și manual, și cu mixerul, doar să fie neted și să nu mai lipească. Pe planul de lucru uns cu o peliculă fină de ulei, se așează aluatul frământat. Se imparte aluatul în 12 bucăți pe cât posibil egale. Eu le-am cântărit pe fiecare în parte, au avut 67-69 de grame/bucată.

2. Mai departe, am lucrat cu fiecare bucată de aluat pe rând, în timp ce celelalte au așteptat cuminți, acoperite cu un prosop gros de bucătărie. Pe planul de lucru uns cu ulei, am întins pe rând fiecare bucată, ajutându-ne de merdenea – adică de sucitor – într-un pătrat cu latura de aproximativ 15 cm.

3. Untul, care trebuie să fie maleabil, dar nu foarte moale, se repartizează pe toată suprafața pătratului. Nu e important să fie extrem de uniform distribuit, dar totuși, să ajungă cam peste tot.

4. Imediat după ce s-a uns cu unt, pătratul pe care l-am format se pliază în trei. Trebuie să obținem un dreptunghi lung și îngust.

5. Pliem acum dreptunghiul, pe latura cea mai lungă, în patru, aducând extremitățile către mijloc până se întâlnesc, apoi pliind pe linia de la mijloc. Repetăm cu toate bucățile de aluat pe care le-am obținut la punctul 1.

6. Bucățile de aluat astfel împachetate se așează pe o tavă unsă cu ulei, se acoperă cu folie alimentară și se dau la frigider pentru 1 oră.

Merdenele simple cu carne – umplutura

7. Cât timp aluatul se odihnește la rece, ne ocupăm de umplutură. Încingem uleiul într-o tigaie largă, încăpătoare, pe foc mediu-iute. Adăugăm carnea tocată, toată deodată. Amestecăm continuu cu o lingură de lemn/spatulă, insistând să se desfacă bulgărașii de carne care au tendința să se adune la un loc.

8. După ce nu se mai văd urme de carne crudă (cam 4-5 minute), adăugăm ceapa și usturoiul. Amestecăm, adăugăm un praf de sare, acoperim cu capacul și reducem focul la minimum. Gătim pe foc mic timp de 25 de minute, verificând din când în când, să nu rămână carnea pe sec și să se prindă. La nevoie, se adaugă câte 1-2 linguri de apă fierbinte.

9. După ce e bine gătită carnea, oprim focul. Lăsăm să se răcorească timp de câteva minute. Adăugăm smântâna, pesmetul și pătrunjelul verde tocat, amestecăm și asezonăm cu sare și piper după gust. Lăsăm umplutura să se răcească bine.

Modelarea merdenelelor

10. După trecerea timpului de odihnă, întindem cu sucitorul fiecare pachețel, pe rând, pe planul de lucru uns cu ulei, dându-i forma unui pătrat cu latura cam de 18-20 de cm. Aluatul trebuie să fie foarte subțire. E mai ușor să presăm cu sucitorul din loc în loc asupra pachețelului de aluat, și de-a lungul și de-a latul, până se subțiază, abia apoi începem să rulăm cu sucitorul.

11. La mijloc, punem umplutura, încercând să o distribuim egal între cele 12 merdenele.

Colțurile opuse le ridicăm și le aducem deasupra umpluturii. Le presăm ușor, să se lipească.

Și astfel închidem merdeneaua, care este gata formată.

Coacere merdenele de casă

1. Se pornește cuptorul și se fixează la 220°C (210°C ventilat). Într-o tavă acoperită cu hârtie de copt, așezăm merdenelele, cu partea pliată în jos. Mie mi-au intrat câte 6 odată, le-am copt pe rând, în două ture.

2. Merdenelele se coc în cuptorul preîncins la 220°C timp de 20 de minute, la o înălțime medie. În acest timp, ele cresc și se rumenesc frumos.

Le lăsăm să se răcorească, atât cât să fie doar călduțe. Atenție, mai cu seamă umplutura din aceste merdenele cu carne va fi foarte fierbinte! Le putem savura atât călduțe, cât și complet reci (dacă mai apucă să se răcească, desigur).

O mulțime de foițe subțiri și un gust absolut delicios! Ce ziceți, mai cumpărați merdenele cu carne?


Video: Exclusive: A Day In The Life Of A Kruger Park Rhino Bull (July 2022).


Comments:

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  4. Colbey

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