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Telemea stars

Telemea stars


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Mix the yolk well with the milk, the tablespoon of oil and then pour the flour in the rain, stirring constantly to prevent lumps. It would be best to use the blender.

Then add the beaten egg whites, stirring slowly with the whisk, for incorporation. In principle, it is about the classic composition of pancakes, only that the dough should be a little thicker, something like a country cream, thick and pasty.

Heat a lot of oil in a cauldron, then insert the star shape, letting it heat up as much as possible.

It is then taken to the hot form, introduced into the composition for a short time, and when it has been caught in the composition, it is immersed in the hot oil for a few seconds, only.

The dough will quickly take on the shape of a star and will be removed on a paper towel so that it absorbs the excess oil. The star will easily come off the shape. The same will be done until the composition is finished and a beautiful plateau with stars is obtained.

The telemeau will be given through the small grater.

Then take each star, obtained by the procedure described above, fill it with grated telemeau, and put in the middle, more for the aesthetic presence of the final product, a piece of olive or donut in vinegar.

Good appetite!




Update 2015 & # 8211 how to quickly cut these salted cheeses?

This year I bought one plastic pattern which helps me a lot in cutting these salted cheeses. This pattern is also found in square format (for pies), with crescents or with various forms of biscuits. It is very, very useful! I bought all 4 shapes and I use them intensely.


Telemea cheese pie and yogurt

For the filling: Telemea cheese is passed through a large grater and mixed with eggs.

The flour is mixed with water, egg, vinegar, oil and salt. Knead until a non-stick dough is obtained.

The dough is left to rest for 20 minutes, then a part of the dough is taken and a thin sheet is spread on a table lined with flour.

Part of the filling is spread on half of the sheet. Sprinkle with 2 tablespoons of oil over the entire sheet.

Fold the empty part over the filling, then gently squeeze it by hand, forming folds.

Cut into pieces according to the tray in which it will bake.

The pieces thus portioned are placed in a pan greased with oil or lard.

Continue in the same way until all the dough is finished.

Prepare the yogurt mixture: beat the eggs lightly with a pinch of salt, then pour over the yogurt. Incorporates well.

This mixture is poured into the tray in which I placed the pieces of pie.

Sprinkle with 3-4 tablespoons of oil and put in the preheated oven at 220 degrees for 45 minutes.

Serve hot or cold, with yogurt or jam, for breakfast and more.


Holiday meal: Stars with a lot of cheese melting in your mouth

tiptil & # 8230tiptil & # 8230with soft steps of the mouse the holidays are approaching us and with each passing day we are getting closer to Christmas. It's interesting, but from my point of view these are the most beautiful seconds, minutes and hours, because anticipation is the one I like the most. There is something in the air, whether it snows or not, that transposes us all into a fairytale world.

At least that's what happens to me.

Because for a few good days I am so caught up in this sweet anticipation of Christmas that I spend every day somehow captive in a world full of aromas, beautiful dreams, magic & # 8230

This is also the reason why I started thinking about all the only good food for the holiday table or around the holidays, so more than likely there will be a series of recipes dedicated to Christmas, which I will catch, in the end, in -a great article for everyone to have access to.

The first of the delicacies are the stars with a lot of cheese, which are extremely easy to make and can take on absolutely any shape you want. From stars to angel wings, sleighs or hearts.

& # 8230.of and how good it would be if it snowed a little & # 8230At least & # 8230.Very little?


Method of preparation

Tart with spinach, feta cheese and mozzarella balls

Wash the spinach and then boil it in boiling salted water. Drain the water, let it cool then

Baked cheese balls, adapted appetizer

Baked cheese balls are made according to the classic recipe, only a little larger in size.


Poor thing with telemea

Ideal as a snack, the pies are preferred by both the little ones and the big ones. Made according to a simple Hungarian recipe that anyone can make, even if at first glance it seems quite complicated. A recipe that I have had for over 30 years and I would not change it with any. The dough is simple, they are tender, so if it didn't taste like scallops, you'd say it's a French dough.

It is a real and delicious pleasure, especially on cold winter days to smell the enticing smell of ripe puddings.

In our area they are very appreciated and I don't think there is a family in which not to be made. As a preparation, the technological process is simple, what takes longer is the waiting time for the dough to rise.

This time I thought of giving them another shape and of course to call them "Pogăcițe". They are tender, soft, loose leaves and with a demented taste.

Stay together for the list of ingredients and the much simpler way of preparation, than the classic ones.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

How are telemea stews made?

Ingredient:

  • 600 g flour + sprinkled work surface
  • 2 yolks
  • 25 g of yeast
  • 1 teaspoon sugar
  • 10 g of salt
  • 3330-370 ml of water (plus-minus, depending on the flour but also on the size of the eggs)
  • 50 ml oil
  • 200 g of dried telemea
  • 150 g butter
  • Optional cumin / paprika / pepper

Method of preparation:

Wallpaper two baking trays with baking paper.

We put the telemeau on the grater with small mesh.

Melt the butter. Be very careful not to boil it, as long as it is liquid.

At the beginning, put the yeast with the sugar in 100 milliliters of lukewarm water. Stir until the yeast softens and allows to rise.

Put the flour in a bowl, add the yeast composition, salt, the remaining water, the yolks and knead until it comes off the walls of the bowl. We need to get an elastic dough, similar to bread.

Leave to rise in a bowl greased with oil and covered with a kitchen towel for half an hour.

Spread the dough on a work surface sprinkled with flour with a size of 60/50 cm.

Grease with half the amount of butter, sprinkle half the amount of telemea. The rest of the butter and telemea, we will use them to fold the dough.

  1. Turn the left side up to a third of the width of the dough, grease with butter, sprinkle the dough.

Spread the dough again with a width of 100 cm and a height of 60, grease with the remaining butter and roll.

Cut into 32 equal pieces and place them in trays lined with baking paper.

Lightly flatten them and leave them to rise for another 20-25 minutes, depending on how hot it is in the kitchen.

Put a tray in the oven at 220 degrees Celsius for 10 minutes, then reduce the temperature to 180 degrees for another 8-10 minutes or until nicely browned.


Cow telemea cakes - an inspiration from grandma's kitchen!

Try this recipe for delicious cakes with cow's milk, which has a fabulous taste just like the ones prepared by Grandma. From the first moment you start frying the first cake, your whole house will smell like a delicious aroma. It is best to cover them with a towel after frying them, so that their texture becomes much softer and softer.

Ingredients

Instructions

  1. In a bowl, mix the flour, salt and baking powder, then add the grated telemeau and mix.
  2. Pour the yogurt on top, knead the dough well and let it rest for 10-15 minutes.
  3. Divide the dough into 6 pieces and form 6 balls out of them. Then spread each ball separately, to be about 5-8 cm thick and with the help of a fork prick the cake on the entire surface.
  4. Brown the cakes nicely on both sides in a pan with hot oil.
  5. Enjoy with pleasure!

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Telemea pie or bellows cheese and dill & # 8211 quick recipe

Telemea pie or bellows cheese and dill & # 8211 quick recipe with thin sheets from the trade. How to make a pie with salted cheese (bellows, kneaded, sheep or cow's milk) and cream? Homemade pie recipes. Traditional pie recipes.

I often make telemea pie and / or bellows cheese or kneaded because we like it very much. It is a tasty pie that is quickly prepared with fine commercial sheets (strudel sheets). They brown nicely in the oven and become crispy, contrasting nicely with the creamy salted cheese filling with dill and cream. It is the kind of simple pie that can be eaten hot or cold the next day.

The good part is that the filling can be made with any cheese you have at hand: sheep or cow cheese, feta, bellows or kneaded cheese, sweet cottage cheese, plain or smoked cheese, mozzarella, parmesan, etc. You can mix the cheeses to your liking. For creaminess I added cream and eggs. You can put cream cheese if you have it at hand.

From the quantities below results a pie with telemea or bellows cheese and dill of approx. 30 & # 21540 cm.

  • 1 pack of fine sheets for the pie (10-12 sheets) - NO puff pastry!
  • 4 eggs
  • 750 g telemea and / or bellows or kneaded cheese
  • 250 g fat cream with min.24% or cream cheese
  • 100 ml sheet oil
  • salt
  • freshly ground black pepper
  • a bunch of fresh dill or 1 tablespoon of good dried dill
  • simple or black sesame seeds, cumin, poppy seeds

Salted with Telemea cheese & # 8211 video recipe

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

Recipe of salted with cheese it is wonderful when we have the appetite for a snack. Something slightly salty, crunchy, with the taste of cheese. I thought of our Romanian salads, made with Telemea cheese, absolutely delicious. I found a few recipes, but none of them I liked. I also asked for the recipes of some friends, but those didn't convince me very much either. So I took a pen and a sheet and started to modify the recipes to get a recipe for salted cheese with cheese to my liking.

I reduced the amount of butter, I increased the amount of cheese, I added another egg. I omitted the yeast because I didn't consider it necessary and I didn't put any baking powder. I tested the recipe to see what I got. The result exceeded my expectations. I got some delicious, slightly crunchy, tender and addictive salts. They grow very nicely due to the butter and are extremely tasty. And because I was very happy with these salted cheeses, I said to share this recipe with you.

It is great when you want to make some snacks for nibbling on TV or when you want to serve them as an entree for friends and family. For this recipe you can use Telemea cheese that is left in the fridge or one that is too salty to be eaten simply. In addition to Telemea cheese, you can also use cheese or even Parmesan. If you want to get some crispier cheese salads, leave them in the oven for a long time until they brown well on top.

I like them softer because they are much tenderer and stay fresh longer. Serve them hot or cold, as a snack or as an appetizer. I can tell you with all my heart that they are the best salads I have ever eaten. They are good both hot and cold, and if you don't want to bake them all, you can freeze them. If you are a fan of salty snacks, you can also try my recipe for salted biscuits with parmesan.


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