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Salted pudding with pasta and cheese

Salted pudding with pasta and cheese

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The pasta is boiled in a large pot with water and salt.

Meanwhile, prepare the other ingredients.

Grate the salted curd (telemeaua) and separately, the cheese.

Grease a heat-resistant pan with butter, in which the pudding will be prepared. Sprinkle a tablespoon of breadcrumbs over the butter on the entire surface of the bowl.

The two eggs are mixed with cream.

When the pasta has boiled, strain it, rinse with cold water and let it drain a little.

Put half of the amount of pasta in the heat-resistant tray, cover it with half of the amount of salted curd (telemea) and slices of butter, then put the rest of the pasta and cheese. Pour, evenly, over the entire surface, the egg mixture with cream, cover everything with grated cheese and put the tray in the oven, over medium heat, for 30-35 minutes.

After this time, remove the tray from the oven, portion and serve immediately, warm, with 1-2 tablespoons of sour cream on top.

Salted pudding with pasta and cheese - Recipes

Easter with bacon and tomatoes

Necessary ingredients 4 servings
1 smaller onion
150 g of fatty bacon and
1 smaller red pepper
100 g of parmesan
3 tablespoons olive oil
1 can of tomatoes
400 g rigatoni
1 teaspoon sugar

Preparation time: 10 minutes
Actual cooking time: 20 minutes

Recipe preparation method

1. Peel an onion and cut it into cubes with the bacon. Cut the pepper into lengths, wash and cut into slices.

2. Brown the bacon and onion in the hot oil. Add the peppers and tomatoes (with canned juice). Tomatoes are ripe. Let simmer for 15 minutes, covering the pan.

3. The pasta is boiled in salted water, then strained. The sauce is seasoned with sugar and salt, which is mixed with hot pasta and served.

Pudding with cheese, leeks and spicy sausages

Delicacies or delicacies or & # 8220collinary whims & # 8221 I would not say that they are everyday specialties, to make them at home or even in a place with culinary steif (come & # 8230 I also use words from & # 8220jargonul & # 8221 reign) .

Today's recipe, through the mixture of ingredients with different taste (sweet, hot, salty) and the vegetable from the vegetable garden of Oltenia neaos, claims its delicacy status, at least in my culinary vision.

Ingredients needed in the recipe: sweet cheese and salted cheese, smoked cheese, leeks, spicy sausages, fresh eggs, fresh butter, olive oil, coarse salt, peppercorns, breadcrumbs, dill and green parsley.

Make a mixture of sweet cheese and cow's milk (given on a large grater). Incorporate a fresh chicken egg into the mixture.

Grease the baking dish with fresh butter / olive oil / mixture of butter and olive oil and line with breadcrumbs.

Ingredients for pudding with cheese, leeks and spicy sausages.

Pay close attention to speed! Spicy sausages (it's not a joke with speed, even if a little speed is good for health, as the nutritionist would say) cut larger pieces / slightly thinner slices / small pieces, according to the taste and preferences of the housewife (it matters, however, quite much and & # 8220the culinary interest & # 8221 of the gourmets who will be found around the table).

Spicy sausages are waved in hot olive oil (sizzling when added to the pan), over high heat, using a pan with high edges (prevention & # 8211 not to jump fat through the kitchen, you get rid of & # 8220reprosules & # 8221 consort and even saves you from moping the parquet / mosaic / kitchen tiles).

Sausages should not be fried until crispy! The oil will become spicy by frying the sausages, and the hot taste of the paprika used in sausages by the producer, will be found brilliantly in the liqueur for frying.

The leek is cut into rounds and cooked in a mixture of fresh butter and olive oil, just enough to soften.

The seasoned leek is seasoned with a little coarse salt and freshly ground peppercorns (without exaggerating, it has enough salt, cow's milk cheese and spicy sausage).

In a slightly larger bowl, mix the cheese, egg, hardened leeks (use the whole frying mixture), wavy spicy sausages (use all the liquid mixture in which they were hardened or only partially, if the spiciness is too strong) and finely chopped greens.

The mixture of ingredients is placed in the baking dish, lined with breadcrumbs. Sprinkle a few crumbs of breadcrumbs on top and add smoked cheese, given on a large grater.

There is no mistake if you add chicken eggs beaten with a fork or a fork. The preparation will be more crunchy and nicely browned.

The heat-resistant dish is placed on a stainless steel tray (during baking, the mixture of ingredients swells, it can hit the edges of the baking dish and the & # 8220 scandal & # 8221 with the consort & # 8211 again you made a mess in the oven, it is already on).

The tray with the baking dish is inserted in the hot oven of the stove, at a suitable fire for approx. 30 minutes.

How long does it take to bake? Baking the dish is followed through the oven glass on the stove. Every housewife has her own way, usually in the eyes, to watch the browning of a dish. The tests with the broom straw (as our mothers and grandmothers did) are also recommended only through the cookbooks and through the somewhat more sympathetic profile shows. Young housewives can confidently use the straw test.

The ready-made preparation is left to rest for a few minutes, during which time the & # 8220must & # 8221 will be absorbed by the preparation, then the preparation can be cut using a sharp knife.

Something sour is missing, which is why the pudding is served hot, as an appetizer, with assorted pickles in vinegar.

Being a hot appetizer, it is served with a glass of plum brandy, next to it.

The preparation, quite consistent, can be served with confidence, as the main course, for lunch or the only course, for dinner.

Only for professional gourmets! To speed up the preparation of the dish, it is not just something special from a culinary point of view, if the slice of pudding is served on a plate with a spoonful of fatty yogurt in which a little greenery & # 8211 dill and green onions (instead of pickles) were mixed. in vinegar), put on top.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I also saw / read about established chefs (without claiming to be part of them, but I can handle pans and dyes) how it works with tastes (sour, salty, sweet, bitter, hot) and I be careful to combine them in such a way that I do not exaggerate in any direction.

Like other national cuisines, French cuisine is famous for its specialties, whose simple list makes you salivate. On the other hand, there are specialties that you have to convince yourself of, for example, French dishes prepared from offal. If, however, you dare to choose the characteristic specialty of French cuisine, this is undoubtedly the baguette. The specific ratio of the French to pastries contributes to its popularity. This is an element that accompanies every kind of movement.

Snails & icircşi owe their popularity & icircn French cuisine to Marie-Antoine Car & ecircme & ndash the creator of the cookbook & bdquoThe art of French cuisine & rdquo. These small snails, prepared with butter, garlic and parsley, have become so popular, and special plates have been created with snail and tong tongs to hold the hot shell, making it possible to stick the fork with two teeth. The lovers of these snails sometimes do not realize what a complicated process of preparation the snails go through, before they reach the plate. In order for their body to be cleansed of food debris, they are subjected to a lack of food for 10 days. They are further washed several times, boiled, cooled and boiled again three times. Once cooled, the sterilized shells are inserted into the shells, which are greased with garlic butter and served on a plate.


Preparing the dough for Easter: From all the ingredients, knead a soft dough that is left to rise. We obtained 850 g of dough which we later divide into 3 equal parts.

Preparation of the filling: Cheese or cheese is grated on a fine grater. For this operation you need a small bowl.
Separately beat eggs with a pinch of salt. Put eggs and sour cream in the cheese bowl and knead this cheese well. If necessary, add salt to taste. This mixture should be smooth and soft. The cheeses I used were quite dry and for this reason my filling is not very soft. If the mixture is too thick, add more cream.

From these ingredients come 3 pastries baked in tart trays or classic, detachable, cake. If you do not have a large family, reduce the quantities by half. The excess Easter can be wrapped in aluminum foil and put in the freezer. But salty Easter is so tasty that you will see how it is eaten alone.

Grease the trays with oil. On the work surface sprinkled with oil, spread each piece of dough with the rolling pin the size of the tray used. Transfer the dough to the pan. Add 1/3 of the filling over the dough. If you want you can decorate the dough with a cross made of woven dough. Grease the surface with beaten egg mixed with a little water.

Bake the pasca in the oven heated to 175 & # 176C until it browns nicely on the surface.

Leek pudding with sour cream

Leek pudding with sour cream is a tasty and healthy recipe. Sour cream has something that makes the food appealing to children, which is why we use it. As for leeks, it is a healthy and welcome vegetable in the child's diet, being full of precious minerals and vitamins.

All in all, the pudding is perfect for dinner and is included in the children's menu after a year and a half. What's left my father can eat! And if he likes it next time, make a triple portion.

For four suitable servings you need 250 grams of sour cream, five to six thick leeks, an onion, two cloves of garlic, salt, four eggs, 100 grams of lightly salted and drier cheese, fresh dill, three tablespoons with breadcrumbs, 50 grams of butter, and a little oil.

Beat all the eggs as for the omelet, very well. Add sour cream and grated cheese and mix well. Put the chopped dill and a little salt (the cheese already has salt).

Bake the pudding at the right heat (towards low), after you have preheated the oven well, for 40-45 minutes. When ready, it is firm to the touch and browned. The pudding can be turned over, but it can also be served from the pan. It is very good warm, simple or sprinkled with sour cream, but it is very tasty and cold, although it does not stay!

Soft Kitchen

Welcome to my virtual kitchen. My name is Laura and through this blog I want to present you the networks I have tried.

I have always loved to cook and I must admit that it is an ideal method of relaxation and "escape". Ever since I know myself, I have been standing between my mother's legs in the kitchen, so from here you will realize the load of soul between me and my dishes :) I remember that I adored the enticing smell that accompanied me and my mother during the cooking stages.

I like to experiment and I never follow a recipe from head to toe or I change my mind, I start something and something else comes out. but what I can guarantee is that my dishes are unique every time and much appreciated by my loved ones for now :)

"Cooking" is no longer a simple hobby or occupation, because you have to eat and live. no, we all know that it is art and it is perhaps one of the oldest arts, so I will give it the necessary significance and tell you that everything I do is done with passion and because of this I like to go through all stages of preparation of a preparation. I don't like to make my work in the kitchen a lot easier, I can say that I "suffer" for each dish :)) Most of the time I prefer to do as much as I can manually, not to use the kitchen appliances. It is a pleasure for me to prepare, from A to Z, a dish.

Salted pudding with pasta and cheese - Recipes

A warm, very spectacular and surprisingly tasty entree, this is what follows in the lower rows. It is also a solution for the family weekend lunch, but also for the festive meals. It will be a pleasant surprise for your guests

1 kg of large carrots,
3 onions,
6 eggs,
4 tablespoons sour cream,
50 g grated cheese (Parmesan, Swiss, cheese, whatever you like or find),
4 tablespoons olive oil,
20 g butter,
coriander leaves or parsley,
seeds of caraway,
salt and pepper.

Clean the carrots well and, with the help of a potato peeler, turn them into long ribbons. Set aside the widest and most regular ones and finely chop the rest. Steam the ribbons for 10 minutes, then let them drain.

Peel and finely chop the onions (remember: if you have, replace an onion with 2 tsp). Heat the oil in a saucepan, add the chopped carrots and onions, simmer for 5 minutes, stirring with a wooden spoon. Add the cream, salt, pepper and a tablespoon of chopped coriander, stir and simmer for another 10 minutes, covered and over low heat.

Preheat the oven, grease 4 small pudding forms with butter and put them in the fridge.

Put the contents of the pan in a bowl, add the eggs and cheese and mix well with a fork. Remove the shapes from the fridge, line them with the carrot ribbons, fill with the prepared composition and cover with the carrot strips.

Put the puddings in a heat-resistant dish, pour water to half the shapes and put in the oven. Bake at bain mariethus obtained for 20 minutes.

Remove from the pan and serve hot food, sprinkled with a little olive oil and decorated with some greens and cumin seeds.

A white wine, light and semi-dry, is self-evident (a wine that is not too dry does not work, because carrots are sweet).

Shit with salted cheese

Add half a teaspoon of vinegar and 270 ml of water. Mix by hand and knead for 7-10 minutes, or until you get a non-sticky and elastic dough.

Grease the table you are working on with oil, transfer the kneaded dough. Form a round.

Divide the dough into 10 equal parts. Weigh each part if you can to get a clear result.

Make a ball on each side. Form a rectangle with the mats.

Spread with the twister a sheet as thin as possible, rectangular in shape with sides of about 15X20 cm.

Divide 250 g of butter into 10 equal parts. Hand grease each sheet obtained.

Wrap the greased sheet to get a long, narrow rectangle.

Wrap this rectangle in 4 (four) to get a smaller rectangle.

Wrap the wrapped dough with the transferred foil. Do the same for each ball of dough.
Refrigerate for an hour.

In a bowl, mix 250 g of sweet squeezed cow's cheese, 350 g of salted sheep's milk and 2 egg whites.

Stir again until smooth. Divide the composition into 10 equal parts.

Remove the packages from the refrigerator. Take one packet of plastic wrap at a time.
Grease the work table with a little oil. Press the package with the twister.

Use a twister to form a sheet in the shape of a square with a side of about 20 cm.

Put some of the filling in the middle. Place the filling in a square shape with the sides facing the corners of the dough sheet.

Cover the filling by bringing the corners of the dough and at the end glue them by lightly pressing.

Place the folded merdenele on a baking tray lined with baking paper.
Mix well 2 egg yolks and grease the meringues with a kitchen brush.

Put the tray in the preheated oven at 220 degrees for 20 minutes or until nicely browned. Allow to cool slightly.

Recipe video SHIT WITH SALTED CHEESE lower:

Pasta with Gorgonzola sauce

As I have some Gorgonzola left after I tasted it in its natural state and tested it in the recipe for appetizer rolls with bacon, plum and Gorgonzola, I have to find another solution / idea to use the remaining half. And since I just stocked up on raw materials for my culinary adventures in the kitchen, I couldn't resist the temptation to put in the shopping cart some Italian pasta on offer at Lidl, you know, that DeLux collection that has many dishes , fine semi-finished and & # 8230 luxury.

That is, we do not eat pasta with & # 8220nero di sepia & # 8221 or ravioli filled with mullet caviar every day. And we can't make this kind of pasta at home either, although a homemade pasta has a simple recipe that is accessible to everyone. I mean the basic recipe, of course.

So sometimes I like to indulge in these luxury products to feel like I'm dining at a five-star restaurant) And that's how I felt after tasting these pastas with Gorgonzola sauce, a sauce that It's so easy to make, and it tastes good, that it will definitely tempt you to try the recipe. Especially since it is a recipe not only simple but also quick. I didn't time it, but I think you have a guaranteed meal in a quarter of an hour. )

In a blender, mix the eggs, add the grated cheese, pour the milk, salt and pepper. At home we eat it in the sweet version, with sweet cow's cheese and raisins, but at these degrees they were already fit. Macaroni with salted cheese and mascarpone a dessert at hand to sweeten our family.

Most likely you had this bizarre snack as a child: macaroni pudding with salted cheese. Something slightly salty, crunchy, with the taste of cheese. Rice pilaf with chicken Healthy Snacks, Vegetarian Recipes, Recipes.


  1. Giflet

    A fun time

  2. Tojinn

    let's take a look

  3. Emir

    Idea good, it agree with you.

  4. Mezigal

    Thanks immense for the help in this matter, now I will not admit such error.

  5. Trung

    It is the true information

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