New recipes

Easter with cheese

Easter with cheese

Among the Easter recipes I prepare, Easter is highly respected ...


First I prepared the mayonnaise. I soaked a spoonful of flour with a little hot milk. After it cooled I mixed it with the yeast soaked with a little cold milk and a teaspoon of sugar.

I let it rise for about 15 minutes, in a warm place.

I rubbed the yolks well with the remaining sugar, with a teaspoon of salt, then I added the warm milk.

I put everything in the pan of the bread machine, I added flour, mayonnaise and some of the oil. During kneading, add the rest of the oil.

The dough is divided into 2 parts. One part is spread on the bottom of the tray lined with baking paper, and the other part is woven in 3.

I didn't manage to make a long braid, so I made 2 shorter ones :)) which I put in the tray forming a ring. It is left to rise, in a warm place for about 20 minutes.

During this time we prepare cheese filling .I put all the ingredients in the robot and I got a fine cream and flavored with sweet cheese.


After the dough has risen in the tray, pour the cheese mixture in the middle, and grease the edge with beaten egg.

Bake for about half an hour, until nicely browned on top. After I took the Easter cake out of the oven, while it was still hot, I poured some melted chocolate over the cheese.


If you like it, share it with your friends!






Ingredient:

For the dough:

550g flour
125ml warm water
125 warm milk
80g melted butter
150g old cough
1 sachet of dry yeast
2 yolks
a pinch of salt
Grated peel of a lemon

For the filling:

300g sweet cow cheese
1 sachet of vanilla sugar
2 vials of rum essence
Grated peel of a lemon
10g gray
25g flour
2 eggs
100g raisins (here you can put more if you like more)

Cough sugar, to taste (how you like it sweeter or less sweet)

For anointed Easter:

1 yolk
30ml milk
Honey for anointing after baking

Method of preparation:

We put the raisins in a bowl, pour enough water to cover them and let them soften for 30 minutes - 1 hour, then we put them in a strainer to drain.


Put the sweet cow's cheese in a bowl, add the caster sugar, rum essences, vanilla sugar, lemon peel, raisins, eggs and mix with a whisk until smooth.


In the resulting composition add 10g semolina and 25g flour and mix again with the whisk, until smooth.

The dough, I prepared it in the bread machine, I put the ingredients in the bowl in the following order: warm water, warm milk, butter previously melted in the microwave (attention, the butter must be warm, not hot, at the time when you add it), the yolks, the sachet of yeast, the caster sugar, the grated lemon peel, the flour and the salt. I let the dough knead for 30 minutes and leaven it for another 60 minutes.
If you don't have a bread machine, you can knead the dough by hand, harder than it really is, but it's worth it. Take a large bowl, put flour in it, make a hole in the middle of the flour and add the yeast, caster sugar, vanilla sugar, grated lemon peel, egg yolks, melted butter, warm water, warm milk and a pinch of salt, then start. slowly, slowly knead the ingredients for 20-30 minutes, until you get a dough that does not stick. Cover the dough with a clean towel and leave it to rise in a warm place for 1 hour.


After the dough has risen, turn it over on the work surface (which you grease, previously with a thin film of oil) and divide the dough into 2 equal parts.

From half of the dough we make a round sheet as a tray that we use for Easter, we spread the dough by hand, we do not use the rolling pin.

We take a round tray with removable walls (my tray has a diameter of 26cm) and we cover it both on the bottom and on the edges with baking paper (in order to better fix the paper to the walls, you can, from place to place, grease the tray with butter).
Put the round sheet of dough in the tray and prick it from place to place with a fork.

Divide the other half of the dough into three equal parts, which we roll each one between the work surface and the palm of the hand until we get 3 long rolls (the length depends on the diameter of the tray you use.)


From the three rolls we make a braid in three, as in the picture.


We put the resulting braid in the tray over the sheet of dough, all around, like a circle.
Let Easter rise for 45 minutes.

After 45 minutes, pour the sweet cheese filling in the middle, grease the dough well with the mixture of egg and milk prepared in advance and put Easter in the preheated oven for 45-50 minutes, on low to medium heat.


After Easter is baked, take it out of the oven and brush it with honey or leave it as it is. Leave to cool, then cut and serve.







ZEBRA EASTER (CHEESE CAKE, CREAM AND CAROB)

If you liked OYFUL OWN PAPANASES, you must try this recipe too!

400g sweet cottage cheese (or homemade cheese)
400g sour cream (I used with 12% fat)
4 eggs
a spoonful of sugar (or depending on preferences)
2 tablespoons carob
8 tablespoons gray
2 teaspoons organic baking powder
* you can also put raisins if you want

In a bowl, mix the cottage cheese, sugar and eggs. Then add sour cream, semolina and baking powder and mix.

Divide the composition into 2 equal parts and in one of the parts add the carob and mix until you get a homogeneous composition.

We prepare a round shape, we used silicone with a diameter of 20cm. We put a spoonful of white dough, then on top of it a spoonful of carob dough. We continue until we finish both compositions.

Put in the preheated oven at 180 degrees C for 45 minutes or until nicely browned on top.


Easter with cheese

Soak the yeast with a little warm milk and a little sugar. Scald 3-4 tablespoons of flour with a little boiling milk, stirring to prevent lumps. After it has cooled, mix it with the yeast (if it is instant the better), cover it with a napkin and put it in a warm place to grow.

Rub the yolks, first with salt, to darken the color, then with sugar, until it becomes like a frothy cream

When the yeast has risen, pour it over the rest of the flour and mix by adding the yolks, a little warm milk and the beaten egg whites.

Knead for at least half an hour, bringing the dough from the edges to the center and gradually adding the oil, rum, hot melted butter, and if the dough is too hard add a little warm milk.

Gather the dough in a bowl, sprinkle with flour, cover with a napkin, place warm, away from the door or window and let rise for about 1 hour.

When the dough has risen, divide it once into 2 halves and one half into 3 pieces

From the first half, stretch a round sheet about 0.5 cm thick, the size of the round shape in which it is baked. Grease the pan with butter, place the sheet of dough on its bottom

From 2 pieces of dough from the second half, rolls of pencil thickness are made on the dough table, which are woven and placed around, glued to the edge of the tray, pressing the ends, to join together. It is allowed to grow


400 grams of sweet cow cheese

2 sachets of vanilla sugar

More and icircnt & acirci prepare the dough: put the yeast, a tablespoon of flour, one tablespoon of sugar, mix and & icirc together with the milk, also about a tablespoon, mix well, add a little more flour and milk.

Heat the milk, but do not overheat. The sugar is added to the milk, and mixed until it is homogenous.

Then add the mayonnaise over the flour you have sifted, then put the yolks, the lemon & acircie essence, the lemon & acircie peel and mix them, and the milk will be put over the ingredients gradually.

Then add the salt, the butter mixed with oil little by little, because the dough must be soft.

Then mix all the ingredients for the filling.

As soon as you notice that the dough has risen quite a bit, you need to remove it from the container. In order not to stick the dough, it would be better to use oil on tomorrow, then separate the dough & icircn in two parts.

Prepare a round tray by placing baking paper, then place the first half of the dough and spread it over the entire surface of the tray. Then put the filling, and on top the dough is filled. To have a more special color, you can beat an egg and with a brush apply well on top of the dough.


Elena Lasconi teaches you to make a modern Easter with cottage cheese, easy to prepare

The winner of MasterChef & ndash The celebrity test offers you a modern Easter recipe for Easter, much simpler and just as tasty.

Elena Lasconi recipe: cheesecake

Ingredient:

  • 1kg cottage cheese
  • 250g old cough
  • 50g candied lemon (orange), finely chopped
  • 100g raisins
  • 1 vanilla pod

Method of preparation:
I will keep the round shape and proceed as follows: mix the cottage cheese with 250 gr caster sugar, 50 gr candied lemon (orange), finely chopped raisins, 100 gr raisins previously soaked in rum, the seeds from a vanilla pod. I line a round baking sheet (like a cake) with parchment paper and add the cheese mixture.

On top I make a pandispan of 6-7 eggs. The ingredients I use to make pandispan must be at room temperature. Beat the egg whites hard with 200 gr of sugar, add 200 gr of flour (freshly sifted). I do not use baking powder. I put the pandispan composition over the cheese and put it in the oven at 200 degrees Celsius. In the first 15-20 minutes you should NOT open the oven because you risk compromising the whole cake.

Easter will be ready the moment you see that it starts to come off easily from the edge and has a golden color. When it's ready, I put the ceramic plate (in which I want to take out the Easter) over the upper part of the baking tin and I take the shape and the plate with two thick kitchen gloves and I turn the cake while it is hot. The operation must be done very quickly and carefully. The cheese whey is very hot and you can roast it. It is delicious, syrupy and much easier to make compared to the classic Easter. It can be served with a little fresh cream.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Easter recipes for Easter

Along with cozonac and painted eggs, Easter is an undisputed symbol of the Easter holidays. It is made from the best quality wheat flour, sifted through a thick sieve. Most often, Easter has a round shape, because it is believed that Christ's diapers were round.

The legend of the bread in the bag

The Passover legend says that, while preaching with the apostles, Jesus was hosted by a very welcoming man who put in their sacks, on departure, bread for the journey, without their knowledge. Asking Christ when Easter would be, the Savior told them that when they would find bread in the sack. Searching the apostles, they found in the sack what that man had put in them. Since then, women have been making Easter. (Info source)

Meaning, recipes, traditions and customs

Below I leave you with an explanation (taken from Radu Anton Roman's book) why this preparation is crucial:

"The most important baking, which is eaten by both Romanians in Bucovina and those in Moldova during the Easter holiday, is Easter - plural Easter, dim. pasture plural pasture. Easter is made in most parts of Bucovina only from clean wheat flour selected, sifted through a thick sieve, which before that is molded and, after the dough is put in the dough, is left to leaven until it grows and gives to come out of the chiersin or covata in which it has been kneaded, outside. However, a number of Romanians, namely the poorest, make it from wheat flour sifted through a thick sieve and mixed with puppet flour, also sifted through a thick sieve. The reason why Easter is made everywhere only from wheat flour is the following: The biggest and most important holiday of the year is Easter, so the most important baking, which is made for this holiday is Easter.

The most advanced and widespread form given to the paste is the round one, because it is believed and said that the diapers with which the Lord Jesus Christ was wrapped were still round, then in four horns or rather quadrangular, for that the tomb in which our Lord Jesus Christ was buried was still square or square.

The thickness of the dough is at most one finger wide, that is, just like the unleavened bread that Romanian women make on different occasions, with the only difference that, while the unleavened bread is always made from unleavened dough, at that time Easter was made only from well-leavened dough. in which salt and sweet cow's milk are put, then, according to the circumstances, also crushed heads of cloves, crushed cinnamon and sometimes saffron.

Both on the sides or edges, and in the middle of it, are placed a kind of twists or braids, similar to dough, simple or adorned at certain distances with some stars, namely the twist or braid first or side in round or square shape, as is the Passover, and the middle ones in the shape of a cross, which means the cross on which the Savior of the world was crucified.

However, simple pastes are also made, ie without braids and without a cross in the middle, but only with teeth on the edge. These are called toothed or simple pastes, and those with crosses are called cross pastes or Easter pills - singular Easter Easter. Between these braids or twists, that is, between the teeth, or the braids
marginal and between the cross, is usually put cottage cheese, rarely sheep, salted and kneaded with egg yolk, greased and smoothed on top with a felesteu or brush, made of chicken feathers, which is stretched into egg yolk , and adorned with raisins and small pieces of green larch leaf.

But some women, in addition to the eggs they beat in the cheese, and in addition to the raisins, still put sugar in this cinnamon. Poor women, who do not have cheese, buy small grains of corn or pea, boil it in sweet milk and then make pills with it. Easter cakes, that is, those that are embellished with a diametrically woven or simple cross, as is the circle, are usually meant to be taken to church on Easter day, to sanctify the simple ones to be eaten by family members, and the little ones, called shepherds, are made for the joy of the children, where they are, or to be given to the poor, who stand and beg at the door or gate of the church ”


Easter with cottage cheese

Easter with cottage cheese is definitely the most delicious dessert on the Easter menu. Once a year, every family in Romania has, for Easter, an Easter on the table, along with red eggs and lamb dishes.

For the preparation you need the following ingredients:
- for the dough you need the following ingredients:650 g flour 150 g powdered sugar 250 ml milk 100 g butter 2 tablespoons vegetable oil 2 eggs 1 teaspoon rum essence 10 g dry yeast 1 teaspoon vanilla essence 1 teaspoon grated salt (prepare Easter dough).

- for the filling you need the following ingredients: 500 g cottage cheese 100 g powdered sugar 50 g butter 2 packets vanilla sugar 4 eggs, for cheese 50 g sour cream 50 g raisins 1 tablespoon rum essence, for raisins 1 tablespoon semolina 1 tablespoon flour grated peel from 1 lemon and from 1 orange 1/2 teaspoon salt 1 tablespoon vanilla essence, for cheese 1 egg and a teaspoon of sour cream, for greased dough.

Preparation of Easter with cottage cheese: Prepare the dough (prepare Easter dough).

While the dough is leavening, prepare the cream cheese. Put the rum essence over the raisins and mix to soak all the raisins, evenly. Put the cheese in a mixer, over which you add the butter and the 4 eggs. Mix until you get a homogeneous paste. Then add powdered sugar, vanilla sugar, salt, lemon and orange peel, semolina, flour, sour cream and vanilla essence, then mix all ingredients well until you get a smooth cream.

After homogenizing the composition, add the raisins soaked in rum essence and mix lightly with a spatula. You have the filling cream ready.

Meanwhile, if the dough has risen, sprinkle plenty of flour on the work table and place the dough on the table. Cut it once in 2 halves, leave one half as it is, and cut the other half into 3 pieces.

From the first half (the one you have whole) spread a round sheet about 0.5 cm thick, practically the size of the shape in which you will bake Easter. Place the dough sheet in the form and place it on the stove (the oven must be suitable at 180 degrees since you started preparing the dough, so it must be warm in the kitchen).

From the second half of the dough (the one you cut into 3 pieces), use 2 of the pieces to make 2 rolls the thickness of the pencil, which you knit and place in the tray, all around. , glued to the edge of the tray (press the ends to join together). Allow to rise for 30 minutes on the stove, covering the tray with a kitchen towel.

The remaining piece of dough (the third), is divided into four and four rolls of dough are made, which are woven two by two. Put a towel over them and let them rise for 30 minutes.

Meanwhile, put an egg yolk with a teaspoon of sour cream in a bowl and beat well. You also have the sauce with which to finally grease the dough.

After the 30 minutes have passed, set the towel aside and pour the filling into the mold, without exceeding the side edges of the dough. Grease the dough all around, with the egg sauce and sour cream, then add the remaining dough rolls, in the shape of a cross, on top of the cheese filling.

Grease the cross with egg sauce and sour cream, and Easter is ready to be placed in the oven.

Put Easter in the oven heated to 180 degrees for 10 minutes, then reduce the temperature to 160 degrees and leave it in the oven for another 40 minutes. After it has been in the oven all this time, take out the Passover, let it cool and it can be served.


The fluffiest pizza counter

Dobos and consists of thin pandispan countertops between which they are placed. Homemade chips - video recipe Snacks, Macaroni And Cheese, Recipes, Homemade. Romanian Easter recipe with cream for pasta. Knead well a flour dough, milk with yolks, 50 grams of butter. First put the sponge cake composition in the pan, put it in the oven to cook. I make several Easter recipes (with cheese, chocolate, rice, cheese without dough) and cakes, chicks or turtles, bunnies and rolls. For the filling: & # 8211 500 g of cottage cheese. Easter can be made with kneaded cake dough, without dough or with.

Cream ingredient: - 500 g cheese. Easter in two colors, with cocoa dough and fine cream and vanilla cheese is. The composition of sweet cheese, lemon flavor and the goodness of raisins. When the dough is fine and elastic, grease it with a little olive oil and let it rise for 2-3 hours.

Traditional Easter with dough, sweet cheese and raisins. Prepare the dough from flour, margarine, egg, sugar and a pinch of salt. Knead, then leave to rise.

Easter with chocolate & # 8211 Recipes & # 8211 Romanesti si din. Recipe for pie with Telemea cheese, curd or bellows and leavened dough.


Easter with cheese - Recipes






Ingredient:

For the dough:

550g flour
125ml warm water
125 warm milk
80g melted butter
150g old cough
1 sachet of dry yeast
2 yolks
a pinch of salt
Grated peel of a lemon

For the filling:

300g sweet cow cheese
1 sachet of vanilla sugar
2 vials of rum essence
Grated peel of a lemon
10g gray
25g flour
2 eggs
100g raisins (here you can put more if you like more)

Cough sugar, to taste (how you like it sweeter or less sweet)

For anointed Easter:

1 yolk
30ml milk
Honey for anointing after baking

Method of preparation:

We put the raisins in a bowl, pour enough water to cover them and let them soften for 30 minutes - 1 hour, then we put them in a strainer to drain.


Put the sweet cow's cheese in a bowl, add the caster sugar, rum essences, vanilla sugar, lemon peel, raisins, eggs and mix with a whisk until smooth.


In the resulting composition add 10g semolina and 25g flour and mix again with the whisk, until smooth.

The dough, I prepared it in the bread machine, I put the ingredients in the tub in the following order: warm water, warm milk, butter previously melted in the microwave (attention, the butter must be warm, not hot, at the time when you add it), the yolks, the sachet of yeast, the caster sugar, the grated lemon peel, the flour and the salt. I let the dough knead for 30 minutes and leaven it for another 60 minutes.
If you don't have a bread machine, you can knead the dough by hand, harder than it really is, but it's worth it. Take a large bowl, put flour in it, make a hole in the middle of the flour and add the yeast, caster sugar, vanilla sugar, grated lemon peel, egg yolks, melted butter, warm water, warm milk and a pinch of salt, then start. slowly, slowly knead the ingredients for 20-30 minutes, until you get a dough that does not stick. Cover the dough with a clean towel and leave it to rise in a warm place for 1 hour.


After the dough has risen, turn it over on the work surface (which you grease, previously with a thin film of oil) and divide the dough into 2 equal parts.

From half of the dough we make a round sheet as a tray that we use for Easter, we spread the dough by hand, we do not use the rolling pin.

We take a round tray with removable walls (my tray has a diameter of 26cm) and we cover it both on the bottom and on the edges with baking paper (in order to better fix the paper to the walls, you can, from place to place, grease the tray with butter).
Put the round sheet of dough in the tray and prick it from place to place with a fork.

Divide the other half of the dough into three equal parts, which we roll each one between the work surface and the palm of the hand until we get 3 long rolls (the length depends on the diameter of the tray you use.)


From the three rolls we make a braid in three, as in the picture.


We put the resulting braid in the tray over the sheet of dough, all around, like a circle.
Let Easter rise for 45 minutes.

After 45 minutes, pour the sweet cheese filling in the middle, grease the dough well with the mixture of egg and milk prepared in advance and put Easter in the preheated oven for 45-50 minutes, on low to medium heat.


After Easter is baked, take it out of the oven and brush it with honey or leave it as it is. Leave to cool, then cut and serve.







Traditional Easter with sweet cheese

Easter with sweet cheese, video recipe. Prepare the traditional Romanian Easter dessert - Easter with cow's cheese. Traditional Easter video recipe with sweet cheese and cozonac dough, braided and decorated. How to make traditional Easter with cheese.

Easter, this culinary preparation so loved by Romanians, no one defined it more succinctly and at the same time more completely than Radu Anton Roman in his book "Romanian Meals and Habits". He said: "Easter is a ritual tart made from an ordinary cake dough and various sweet, dairy-based fillings." And our illustrious gourmet proposed two options, Easter with sweet cheese and Easter with cream, whose recipe we have published since 2012.

It's not hard to make an Easter: a cake dough and a simple filling of fresh cow's cheese, flavored and sweetened to taste. The real challenge is to make a beautifully finished Easter, with handmade braids, a dish that will sit well on a holiday table.

Those who have not tried so far to make a traditional Easter with cottage cheese, will discover below an easy-to-follow recipe that also explains how to decorate. The sweet cheese Easter recipe is one that everyone should have in their culinary repertoire, because the Easter holidays come back every year and Easter is a really special dish.

For a sure success, I chose to show you how to prepare the Easter recipe with cow's cheese in the video version. The description of the preparation steps can be found below and in the text version.


Video: Празднуем Пасху. How to celebrate Easter with dolls (January 2022).