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Salted pie with zucchini

Salted pie with zucchini


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In a cup mix the yeast with the sugar and a teaspoon of flour, add 100 ml of warm milk and leave to rise for 10 minutes.

Put flour in a bowl and mix with salt, and in the middle we make a hole in which we pour the leavened yeast. Knead by hand and add the rest of the warm water. We finish kneading when the dough no longer sticks to the fingers.

Sprinkle a little flour on top, cover with a towel and put in a warm place away from drafts for 45-60 minutes. During this time it is only good to take care of the filling.

We clean the zucchini and cut it into slices, then salt and pepper it and fry it a little on both sides on a grill or a hot pan as I did (without oil). We slice the onion and pepper and heat them one by one in a tablespoon of oil. Put all the vegetables on a plate.

Place the leavened dough on the work table lined with flour and spread it in a round shape about 6 cm larger than the tray in which it is to be placed. (I have a little dough left from which I made a super mini pizza :))

Grease the dough with the chili sauce over which we place the onion and pepper. Beat the egg + egg white with a fork, add a little salt and pepper and pour over the vegetables. Place the zucchini on top of it all over the surface.

Pull the edges of the dough over the filling.

Grease the edge, but also the rest with the egg yolk and put in the preheated oven at 180 degrees for about 25-30 minutes, until nicely browned on top.

Remove from the oven, slice and serve hot. But it can also be served cold.

From the remaining dough I made a mini pizza.


Burek pie with salted cheese

I can say that I am actually in love with this cheese pie, it was love at first sight, if I may say so. And since then I've done it many times and I don't think I'll ever get tired of it!

I was visiting my friend Laura Laurențiu, to be in 2010-2011, I don't know exactly! Honestly until then I didn't know about burek, except what was sold in the city, but it has nothing to do with the recipe I was going to taste at Laura! Fine sheets with generous cheese filling, which actually melt in your mouth!

So I started studying the recipe myself, I kept doing it so many times that today I don't need to weigh the ingredients anymore, it's enough to have a packet of pie sheets and in a moment the burek is in the oven .

The inspiration is clear from Laura Laurențiu's collection of recipes with which I never failed, whether it was sweet or salty and which I recommend with all confidence!

So it is with this burek, but with few modifications, depending on my taste!

Filling ingredients:

  • 1 pack of pie sheets
  • 50-70 ml oil or 70 g butter to grease the tray and sheets
  • 5 eggs
  • 1 kg of sweet cheese
  • 250 g of sour cream
  • Salt to taste

Ingredients for liezon:

  • 2 eggs I used 3 because they were very small
  • 200 g cream
  • 100 ml of mineral water
  • A pinch of salt

Method of preparation:

Preheat the oven to 180 degrees Celsius.

In a large bowl we will put the cheese, eggs, cream and salt to taste. Stir and set aside.

There are at least 12 sheets in a pack of pie sheets, the maximum I found was 15, it depends on the brand you are using. It is important to divide them into 3.

We line a baking tray with baking paper that we grease with butter, we put the pie sheets, each greased with butter between them, half of the cheese composition, and a layer of sheets where between them, the second half of the cheese and above the remaining sheets greased with butter.

For the liezon, mix the egg with the cream and the mineral water in which we put a pinch of salt.

Cut the burek into 5/5 cm squares, with a sharp knife to the base of the tray, then pour the lid and bake for 40-45 minutes or until browned on top.

Let cool, then cut and serve. Now all I can do is wish you good luck and good appetite!


Italian pie with zucchini or zucchini

A classic Italian recipe, pumpkin or zucchini pie, goes great in any season and is very easy to make. Besides the fact that it is delicious, this pie is also healthy, so do not hesitate to prepare it.
It took:
250 g flour,
125 g butter,
1 or,
3 tablespoons milk,
salt,
biscuit

Filling
2 tablespoons melted butter or olive oil
700 g of zucchini or zucchini cut into thin slices
225 g of chopped onion
1 can of 120 g of sliced, drained mushrooms
4 eggs
1 half teaspoon of basil
1 half teaspoon of oregano
2 teaspoons Dijon mustard
225 g of grated mozzarella cheese
225 g of grated Cheddar cheese (or other cheese)

Mix the flour, separately, with a little salt, then add the pieces of cold butter, egg and milk. Knead a dough, which you have to leave to cool for 30 minutes. Spread the dough in a tart form greased with butter and lined with flour. Leave the edges raised, prick the dough with a fork and sprinkle breadcrumbs over it.

In a large skillet, over medium heat, melt the butter (or heat the oil), add the zucchini or zucchini, onion and mushrooms, sauté until tender, for five minutes. In a large bowl, beat eggs, spices and mustard until well blended. Add the sauteed vegetables to the egg mixture and mix well. Pour over the dough and bake for 20-25 minutes at 190 degrees C, until golden brown or until the knife inserted in the center of the pie comes out clean.


For the pie, we must first bake the crust, after it has been frozen for at least 1 hour. Bake the quiche crust for 20-30 minutes at 180 degrees Celsius until it becomes slightly brown on the edges. I usually put some baking paper and some beans or corn on the crust that will press on the crust and will not let it swell.

For the filling from the pie, beat 3 eggs with 200g of sour cream to which salt and ground pepper are added. Add approx. 50g of cheddar or cheese cheese given on a large grater (the remaining 20g will be sprinkled on top), then mix everything a little more.

1 small onion is cleaned and chopped into cubes, and a piece of zucchini (or a zucchini if ​​you do not have zucchini) is cut into thin slices, to cut the slices you can use a sharp knife or a mandolin.

Melt 1 teaspoon of butter in a pan, then sauté the onion cubes in it. When the onion becomes translucent, add the zucchini slices over it and cook for 5-7 minutes, during which time they turn from one side to the other.

In another pan put 150g diced bacon, which is cooked until it starts to turn brown on the edges.

When the crust has baked, remove from the oven, then 1/2 of the sliced ​​zucchini is placed on the bottom of the crust, slightly overlapping the slices. Add the hardened bacon on top, then pour in the form and the egg mixture with sour cream and cheddar / cheese.

At the end, place the remaining zucchini slices on top, and sprinkle with a little cheddar / grated cheese, then put the tray in the oven for 30-45 minutes at 180 degrees Celsius.

Salted pie with zucchini and bacon is served both hot and cold, and can be eaten with ketchup or pickles, I prefer the second option.


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Method of preparation:

We start with the preparation of the zucchini, which he was washing okay and we put it on the grater. Let him sit in a bowl for about 5-10 minutes, then with the help a kitchen towel, remove excess water. Then, mix eggs, salt, pepper, protein and water In a bowl and finally add the zucchini. If you want to make the recipe a little more special, you can also add grated mozzarella.

The dough should be mixed well, After which pour into a baking dish with a diameter of about 20 & # 21520 cm. Before pouring the dough into the mold, it is recommended to put baking paper or to spray with olive oil. Bake the tart at 175 ° C, for approx 45 minutes, until the middle is properly cooked. Let the tart dry cool for at least 10 minutes before cutting it. Good appetite!

NUTRITIONAL VALUESper serving (4 servings in total)
Calories133
proteins17 g
Carbohydrates2 g
FATS6 g

Salted tart with 133 calories per serving, it's a snack ideal or a light dinner and you don't have to worry about gaining weight. I convinced you to try this fitness recipe? If you prepare it at home, do not forget to send us a picture. If the recipe piqued your interest, you can share it.


Sweet and savory pie with telemea

I don't know if I've told you before (probably yes): at home I am responsible for eating desserts, not for preparing them. This is also one of the reasons why my blood sugar stays somewhere close to the maximum allowable limit (where close means no more 110 mg / dL, but also 130 mg / dL depending on which side of the red line we are looking at). Given the above figures, the person in charge of preparing the desserts decreed: 1) less often 2) smaller portions 3) less sugar. These would be the proposed objectives. Let's see if they have been reached: in full, in part or not at all.

The pie whose story is told below is built on the principle of the warning advertisement "Excess salt, sugar and fat are seriously harmful to health" [citation not nedeed]. It's just that minus one. Because:

  • salt & # 8211 in abundance at about 1 kg telemea
  • sugar & # 8211 enough in (300 + 50) g, vanilla sugar and candied orange peel
  • fats & # 8211 some vegetable oils and partially hydrogenated vegetable oils from the composition of the dough plus 82% of the 125 g of butter (if I didn't make a mistake in the calculation, it results in about 102.5 g). Egg fat and almond flour can be neglected.

What do you need?

  • 1 sheet of puff pastry (400 g)
  • 1 rectangular parallelepiped tray (overall dimensions: 35 × 25 × 6.2 cm useful volume: 3.5 L). Preferably non-stick. As in the picture:

  • 800 g - 1 kg of Telemea cheese
  • 250 - 300 g caster sugar
  • 2 sachets of vanilla sugar
  • 4 medium eggs
  • 100 g candied orange peel.

  • 50 g of almond flour
  • 50 g brown sugar
  • 125 g butter with 82% fat (the butter must be cold from the fridge).

How do you proceed?

Put the Telemea cheese through the large grater.

In a large bowl, mix the grated telemeau with the caster sugar, vanilla sugar, eggs and mix well.

Add the candied orange peels to the mixture and mix well.

Spread the dough sheet in the tray so that it covers not only the bottom but also the edges. Drill the dough on the bottom in a few places with a fork or toothpick.

Pour the filling into the pan and level it nicely.

In another bowl, mix the brown sugar with the almond flour.

Cut the butter into cubes with a side of 7.5 - 10 mm. The cubes obtained are given by the mixture of almond flour and brown sugar. Try to cover each cube of butter on all 6 sides of the mixture.

Spread the butter cubes evenly on the surface of the filling in the pan and pour into the pan, in an even layer, what is left of the mixture of brown sugar and almond flour.

Pour the excess dough over the filling and topping. As much as you can, no more. Put some more holes in the dough sheet, with the same toothpick. If you threw it away, get a new one.

Insert the tray in the middle of the preheated oven at 200 ˚C. Keep it there for about an hour, half the time turning the tray.

Give it a flame in the oven vault for about 2-3 minutes to caramelize the brown sugar, without burning the pie at the same time.

After the pie has cooled, fresh from the oven (it takes at least 15-20 minutes), move it from the tray in which you baked it on a tray that is less sensitive to the knife blade. Possibly also on a baking paper, so that you don't have to work too hard when washing the tray. There you can portion it as you wish.


Wrinkled pie with salted cheese

This is very good wrinkled pie with salted cheese, especially served cold, from the fridge, along with a good yogurt, or fresh vegetables!

With pie sheets, greased with oil, or butter, a mixture of cheese, eggs and milk, we make a Wrinkled pie with salted cheese, tasty and filling. The pie can be served for breakfast or dinner, but can also be packaged.

If time allows, it is healthier to prepare pie sheets at home. VIEW RECIPE HERE

We prepare it quite often in the sweet version, with raisins or cranberries.

It is delicious in both variants and is quite easy to prepare.

We really like the sweet-salty version, with a mixture of salted cheese and fresh cheese. It simply tastes great!

* Remember that I am waiting for you every day with many recipes, new ideas and many other news and so on facebook page

* You can also sign up for Recipes group of all kinds

And on the group you will be able to upload your recipes, especially with dishes inspired by this blog. We will be able to discuss menus, food recipes and much more.


Blackberry pie.

Blackberries remind me of the picnics spent in the summer in Balta Brăilei, when I was a child. I don't remember if I went on Saturday or Sunday, but I have fresh in mind all the preparations for going out to the green grass or, as I said then, & # 8222la Balta & # 8221. The Small Island of Brăila offers fishing and camping enthusiasts a mysterious refuge. Strangely, I associate blackberries with low-heeled sandals (when I was a child I had the worst shoes) and dust. The dust on the road leading to the ferry across the Danube was so thick that the footsteps of the person walking in front were imprinted, and when I walked, it entered my sandals, creating a state of discomfort. Once in the pond, our task, as children, was to pick mint and wild blackberries. During the summer we provide tea and jam for breakfast for a whole year. With unbearable pips, I never liked blackberry jam, but every time fresh blackberries appear on the market I can't help but prepare at least one dessert.

  • 330 gr flour
  • 210 gr very cold butter, cut into cubes
  • 12 grams of sugar
  • a pinch of salt
  • 120 ml of ice cold water
  • 12 ml of vinegar
  • 400 gr mure
  • 3-4 tablespoons white sugar
  • 1 tablespoon full of breadcrumbs
  • a yolk to grease the dough
  1. Prepare all the ingredients.
  2. Put the flour and diced butter in a food processor and give a few short pulses until everything turns into crumbs.
  3. Add the sugar, a pinch of salt and, with the robot blades in motion, pour the cold water on top together with the vinegar, until the dough accumulates and comes off the walls.
  4. Remove the dough on a lightly floured work surface, shape it into a ball and then flatten it slightly. Wrap in cling film and refrigerate for 40 minutes.
  5. Wash the blackberries and drain them in a strainer
  6. Preheat the oven to 180 degrees.
  7. When the 40 minutes have elapsed, remove the dough and spread it with the rolling pin in a 3-4 mm sheet.
  8. Using a large plate or lid, cut the dough into a disc and place it on a baking sheet.
  9. In a bowl, mix the blackberries with 3-4 tablespoons of sugar.
  10. Sprinkle the breadcrumbs in the center of the dough disk and place the blackberries leaving 5 cm from the edge.
  11. Fold the edge of the dough inwards.
  12. Beat an egg yolk with a spoonful of water with a fork.
  13. Grease the dough on the edge and sprinkle with caster sugar.
  14. Transfer the pie to the baking tray and bake for 40 minutes at 180 °. Twist it in half the baking time so that it can bake evenly.
  15. Remove and allow to cool on a kitchen grill. Blackberries will leave a lot of juice, cut the pie only after it has cooled. If it stays for the next day, heat it in the microwave for a few seconds before serving.

Shit with salted cheese

Who hasn't quenched their hunger at least once in their lives with a hot snack and a glass of refreshing yogurt? Whether you are a pupil, a student or a workaholic, you can hardly refrain from enjoying a fluffy and fresh shit, when you feel your aroma enveloping you & # 8230 kitchen, some salty cheese shit.

From the flour, water, vinegar and salt we prepare the dough: the water is added gradually. the end result must be a homogeneous, non-sticky and elastic dough. Refrigerate for an hour. Rub the butter / margarine until creamy.

Remove the dough and divide it into pieces of 65-70 grams. Grease a wooden bottom with oil. Roll out each piece in rectangles about 15 cm long. Each rectangle should be greased with butter / margarine in abundance. Wrap in 3 on one side and in four on the long side of the rectangle. When you finish doing the same with everything, put in a bowl, wrap. Refrigerate for 30 minutes - 1 hour.

Meanwhile, prepare the cheese filling (according to your taste) mixed with boiled and cooled semolina and the 2 beaten eggs.

Remove the dough from the fridge and spread it again on the oiled wooden bottom. Preheat the oven to 220-250 degrees.

In the middle of each rectangle is placed a square with filling. Then they fold. Bring the corners to the middle, simple: first draw the vertical sides up to half, then the horizontal ones & # 8211 resulting in a square. On the tray greased with butter and on which you have previously placed a baking paper, place the filled squares obtained, with the folded side down.


Blog with salt and pepper

This rustic pie looks great! It can be prepared for both a holiday meal and a getaway to the green grass - it will produce the same WOW reaction on those present. I have to tell you that it is made very easily and quickly, and the fact that the top is made with white wine upset me. So, if we have the necessary ingredients, we get to work.

for the hull:
flour - 500 gr
olive oil - 70-80 gr
dry white wine - 200 ml
salt - 10 gr

for the filling:
ricotta (or cottage cheese) - 300 gr
spinach - 300 gr
egg - 1 pc.
grated cheese (optional) - 100 gr
breadcrumbs, salt, pepper

Sift the flour and add the other ingredients to the list. Knead to obtain a homogeneous dough, which we keep wrapped in film while seasoning the filling.

For the filling, boil the spinach in salted water, drain it well of excess water and chop it if desired (I left it as it was).
Put the spinach in a bowl, add ricotta (or cottage cheese), grated cheese (optional), break an egg, salt and pepper. We mix very well.

Now take the crust, divide it into two pieces and spread with the help of the twister two sheets with a diameter of about 30 cm (or to fit in the large tray of the oven). Press the sheet at the base with breadcrumbs (it will absorb moisture from the cheese). Distribute the filling as follows: a round pile in the middle of the sheet, and the rest along the edge, forming a disc (do not forget to leave 2 cm to join the edges, see the image below).

Cover the first coca disk with the second and seal the edges with the teeth of a fork. We put a saucer in the center of the pie and drill around it with a fork (we do this to encourage steam to come out). We cut strips with a width of 2 cm and turn them exactly as seen in the picture. Grease the pie with milk or egg and put it in the preheated oven (180 degrees C) for 30 minutes.

If we are on the green grass we can break the petals of this wonderful flower by hand.


Salty tart, happiness guaranteed

Salted tart or quiche, also a devil, tell him how you want, just put your hand and do it. It's easy to do and can change your perception of your own strengths in the kitchen. It can be made in dozens and dozens of combinations, it is important to learn how to make dough. After the dough sky is the limit.

The other day I received the following message in comic sans:

Yes, Mr. Glasses with a culinary blog, your Moldovan brother has a bag full of bacon and organic pumpkin, fed only with rainwater. And I think that maybe you can invent a recipe, to get rid of them, because I only have these and I will go home too.

Thanks, Adrian, I got in touch. And the bag of goodies. We transmit on the spot:

Ingredient:

For the dough

  • 250 grams of flour
  • 150 grams of cold butter (where cold is an essential detail here)
  • an egg
  • 15 ml of milk
  • 2 grams of salt
  • 2 grams of sugar (maybe without sugar, but this will give a nice color to the dough in the oven, I would not give it up)
  • this quantity is suitable for a tray with a diameter of 30 cm or two with a diameter of 20 cm. I used a 23 cm one, I kept the surprise, it goes perfectly with some saltines, I'm going to write about them these days.

For the filling

  • 60 grams of slices of raw-dried and smoked bacon
  • 180 grams of zucchini & # 8211 or zucchini for the pretentious & # 8211 cut into thin slices
  • 70 grams of cedar & # 8211 cheese or cheddar for the same pretentious
  • 2 eggs plus two yolks
  • 300 ml cooking cream & # 8211 32% fat
  • half onion & # 8211 cut thin, julienne
  • a teaspoon full of dried oregano (if I didn't, I would have put thyme)
  • salt pepper
  • a little butter to harden the onion In a bowl I put the flour, salt and sugar, made a hole in the middle and cut the butter into smaller pieces. Not only butter, but your hands should be cold. I kept them under cold tap water and then dried them well with paper towels.

With your fingers & # 8211 just with your fingers & # 8211 knead the flour, butter and salt until finally some sandy-looking rags will come out.

It is then mixed with milk and egg, kneading continues at the same rate. After all this is well incorporated, a ball is made, it is placed on a clean surface over which a little flour is sprinkled. How much it catches at your fingertips. With the palm of your hand, knead a few times, not very much and not very insistently. 6-7 times is enough.

This is followed by spreading the dough which can be done directly on the counter or on a sheet of baking paper. I preferred the second option, it's easier to put in the tray. Well, that's how it seems to me, it's not mandatory.

Whether it's a countertop or baking paper, add a little flour before spreading. I even pulled the rolling pin with a thin layer of flour and I put just as little over the dough. Then it is stretched.

Which is spread like this, that is simple: with the twister you go from the middle to the edge. Slowly, carefully, that dough is one of the most fragile things that has ever entered your hands. And it stretches until the diameter of the dough exceeds the diameter of the tray plus the height of its edge.

Place them carefully in the tray and stick the dough to the tray just as carefully. The excess dough is spread over the edge and removed with a rolling pin or palm. (Don't throw it away, I could get, like I said, some bestial salt from there.)

The tray, as it is, is refrigerated for at least 30 minutes. You can leave it overnight, it's not a bath. It can also be in the freezer if there is no room in the fridge.

The oven goes to 180 degrees. If it's a little over, don't bathe. But only a little. Beat the eggs (the two whole eggs plus the two yolks), put the cream, oregano, salt, pepper over them and mix well. The cheese is given through the large grater, the onion is hardened a little, in the same little butter, in the same pan the slices of bacon are hardened, again very little, it must still be removed soft from the pan, and as I said above, the zucchini is cut slices.

I took it out of the fridge on the dough tray, I put a baking paper over the dough, and I put beans, rice grains or pebbles over the paper. I put it in the oven for 15 minutes.

Remove the weights and load them in turn: with half the cheese, the hardened onion, the bacon cut into pieces, the slices of zucchini, all around and stacked on top of each other (I put the picture below), I poured the cream, and on I put the other half of the cheese on top.

Because my tray had a removable bottom, to avoid any surprises, I placed it on the large oven tray. It's safer that way, if it's flowing, at least not flowing in the oven. But it's just preventative, it won't flow.

I left another 30-35 minutes, it depends on the oven or whether or not the large tray is used underneath. You'll know when it's ready as it looks above. It's the best landmark.

That's all. I'm going to hug for joy for what came out here. Me and who else he finds available around the house. And by the way, this tart was made under the close observation of the tart goddess of Eastern Europe and the Camp Road, chocolate and vanilla. That's where my inspiration came from.