Curd cakes without bran to duck

# 1

First, a little information about what the cheesecakes, and to what the kitchen of the world could be considered a dishas well as a fry cheesecakes.So, cheesecakes – is fried fritters, only with a modified recipe.One product, which in this dish needs to be changed, it is, of course, cheese.This dish is present in the kitchens of many nations, just different names.There is, of course, and in the Russian national cuisine, as well as Ukrainian, Belarusian, and others.Prepare cheesecakes differently, adding to them ingredients for all tastes.There are recipes for their preparation with the addition of flour, but it is hard to imagine that there are ways that do not require this, it would seem necessary to supplement fritters.What can be used in the preparation of cheesecakes instead of flour?

# 2

about this and says this article, and it can be found a few recipes of delicious cheesecakes, which are like children.What ingredients are part of thi

s tasty dish, except cottage cheese.The main components of cheesecakes – the egg, salt, sugar and flour.But is it possible to make cheese cakes without flour?Some cooks say that she does not need.Whatever it was, the test transmission link must be present, and replace the flour can be quite easy semolina.Next will be considered different types of cheesecakes recipes with semolina instead of flour, and show you how to fry cheesecakes from cottage cheese.The first recipe without flour cheesecakes, which are made quickly enough.

# 3

need for him: 650 – 700 grams of cottage cheese, 2 – 3 eggs, 2 – 4 tablespoons of semolina, 2 – 2.5 tablespoons of sugar, a pinch of vanilla, a little salt, oil for frying,sour cream or jam for watering.The cooking process begins with beating eggs in a mixer or a whisk until foamy state, then is poured slowly semolina.The mixture should be set aside for the swelling of cereals, about 15 minutes.In the meantime, do what is good knead in a deep bowl, cheese, sugar, salt and vanilla.Then you need to add in a mixture of cottage cheese whipped eggs with semolina and knead well again.You can add to the dough finely chopped dried apricots, raisins, worn on a coarse grater apple or pear.To dough was not watery, add a little semolina.

# 4

further oil in a frying pan, molded neat patty, roll in the semolina and fry on both sides until golden brown beautiful.Eat warm cheesecakes need watering their condensed milk, sour cream or jam.The following recipe is somewhat unusual for making cheesecakes, but interesting.The second recipe is part of food is almost the same as the first, but it does have one peculiarity, or rather, cherry, or more precisely, it is necessary for 100 – 150 grams of fresh cherries or cherry in its own juice.Still need one or two eggs, cottage cheese, 500 – 600 grams semolina two or three tablespoons, one hundred grams of sugar, whipped cream and vegetable refined oil for frying.

# 5

cooking process also differs from conventional cheesecakes.So, you need to wash the cherries and extract from it the bones.Cottage cheese + cherry scroll through a meat grinder, add the sugar mixture, then the egg, slowly pour the semolina, knead and leave to infuse for 20 minutes – 30. Then roll the balls of dough, crush them into tortillas, roll in the semolina and fry.Give cheesecakes cool.Each cheesecake decorate with whipped cream and a cherry.Another very good recipe, which is very suitable for the children’s breakfast, and a child happy feasting on it in the morning – it is cheesecake with grated apples.

# 6

It consists of the following ingredients: cheese 600 – 650 grams, the pair of apples, semolina – 60 – 70 grams (or two tablespoons), sugar, one or two tablespoons, two eggs, a little salt, oilfrying butter or vegetable oil and, of course, sour cream.And they are prepared as follows: First you need to grate the apples on a coarse grater, they need to add sugar, salt, semolina and eggs and mix well.Then add the cheese, stir again and leave to infuse for 35-40 minutes, you need to decoy a little swollen.Since apples juicy enough, in this recipe can not do without a small amount of flour, it is necessary to add the ingredients to the bunch, just a tablespoon.

# 7

Next patty stuck together from both sides need to dip into the semolina and fry as usual – up to an appetizing crust.Then pour the sour cream and eat.The final recipe cheesecakes, very unusual and strange – cheese cakes with fillings.This recipe is quite possible to recognize a native of Poland, as these are more like cheesecakes Polish zrazy.For this dish you will need the following: cheese 500 – 600 grams, sugar 1.5 – 2 tbsp.spoons, 2 – 3 eggs, 4 – 5 spoons of semolina, fresh fruit or fruit in its own juice, you can use the jam.Method of preparation is as follows: first you need to mix the eggs, sugar and cheese, all mix well, then add the semolina and leave to swell.

# 8

I must say that for these cheesecakes stuffed dough is better to do in the evening and leave in the fridge overnight, during which time it will be the same as required for modeling.Then formed into a cake, put on her stuffing and close up well, so that filling was completely closed test.Next comes the fun part.It is necessary to boil the water in a pan and throw in boiling water resulting cheese cakes with fillings.Boil them need for 6-7 minutes, until they float.Then fry them in melted butter.Next, it is necessary to give them cool slightly, add sour cream and serve.I wish that all the recipes given above, have been tried and judged a good housewife.

outhows.info

Recipe “Cheese cake with drunken cherry”:

It seems that I still have time in the Easter theme with another cake recipe. You have not all decided definitively that the furnace will be, eh? That might consider such an option

This cake more moist than othersI presented in my blog. Cherry, of course, is not one hundred per cent mandatory filler – you can dilute or even replace it with raisins and / or other dried fruits and candied fruits.

Ingredients 2 small cake weighing 430 g each:

120 g candied cherries
3 tablespoons brandy
330 g flour
7 g (1 tsp) of active dry yeast (25 g or fresh)
60 ml of warm milk
150 g of sugar + 1 tsp extra
250 g of cottage cheese (9-18% fat)
2 eggs
50 g melted butter
1 tsp vanilla essence or vanilla sugar
1/2 tsp salt

Cherry cut into smaller pieces, pour the brandy and set aside to the side for about an hour. Several times in the course of the infusion mix.

Cooking brew. For that dissolve in warm milk yeast and 1 tsp sugar, 30 g flour and mix until uniform.

Cover and put in a warm place for about 30-40 minutes until Opara not increase in volume almost doubled.

Put the cheese in a bowl, add the sponge, eggs, sugar, melted butter, vanilla and salt. Beat whisk until smooth.

Add the cherries. Gradually add flour and knead the dough is very thick sticky.

Cover with foil and put in a warm place to approach. It may take about one and a half hours, as cottage cheese dough is quite heavy.

Approached punched the dough, divide into pieces and put into the molds. Each form should be filled to not more than 2/3, otherwise the cake “escape” during baking.

We put the form in a warm place to come and give the test for another 45 minutes.

Reposition it in the oven, preheated to 180 degrees and bake until a toothpick dry, about 40-50 minutes.

Ready-made cakes decorate with icing or sprinkle with powdered sugar.

And razrezik:

Bon Appetit!

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Ingredients

  • 200 g curd (preferably 4-5 % fat; completely fat free aint healthy cause without fat you don´t absorb that calcium)
  • 180 g barley flour (preferably organic, with more fibre)
  • 50 g wheat bran
  • 1 tsp soda
  • 1 tsp salt
  • 2 tbsp sunflower oil
  • 2 eggs
  • 1 tsp ground cumin or fenkol seeds
  • TOPPINGS AND SEASONINGS:
  • SWEET OPTION
  • 1 tbsp light, runny honey
  • + blackberries, blueberries or cloudberries
  • or
  • whole grain rye flakes.
  • or
  • crumble top (1 tbsp butter, 1 tbsp wheat flour, 2 tbsp oatmeal, 1 tsp brown sugar, 1 tsp cinnamon)
  • SALTY OPTION
  • 100 g hard cheese
  • or
  • 50 g smoked salmon
  • or
  • 50 g bacon
  • or
  • different seeds (sunflower, pumpkin, sesame)
  • + 1 tsp butter

1. Mix flour with brans, soda, salt,
2. Beat the eggs and mix with curd . Fold the flour mix into the curd and eggs.
3. Add 2 tbsp of sunflower oil by slowly dripping it into the dough while constantly stirring.
4. Grease a cooking plate, sprinkle some oatmeal on the bottom and pour the dough on the plate.
5. For the sweet topping sprinkle berries and /or seeds and/or rye flakes on top and/or make the crumble: put cold butter in a bowl, add flour, cinnamon and with a round tip knife nip together until you have about pea-size butter lumps covered with flour and oatmeal. Mix in brown sugar and sprinkle on top of the karask.
6. For salty topping slice the bacon /salmon or grate the cheese and sprinkle on top. Add a few shreds of butter on top.
7. bake in a 200 C oven for 25 minutes. Eat warm with sour cream, honey, fresh milk or fresh salad. Doesn´t stay fresh too long, eat it on the same day.

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I told ya estonians don´t have flatbreads? Well, I forgot “karask” which is a quick soda bread type thing baked on a cooking plate. Traditionally it has crispy bacon on top and is eaten with sour cream, but non-meat-eaters can make it with salmon or cheese on top. The karask that contains curd doesn´t need anything on top, you can make it a bit sweeter and eat with honey and fresh milk.

Method

1. Mix flour with brans, soda, salt,
2. Beat the eggs and mix with curd . Fold the flour mix into the curd and eggs.
3. Add 2 tbsp of sunflower oil by slowly dripping it into the dough while constantly stirring.
4. Grease a cooking plate, sprinkle some oatmeal on the bottom and pour the dough on the plate.
5. For the sweet topping sprinkle berries and /or seeds and/or rye flakes on top and/or make the crumble: put cold butter in a bowl, add flour, cinnamon and with a round tip knife nip together until you have about pea-size butter lumps covered with flour and oatmeal. Mix in brown sugar and sprinkle on top of the karask.
6. For salty topping slice the bacon /salmon or grate the cheese and sprinkle on top. Add a few shreds of butter on top.
7. bake in a 200 C oven for 25 minutes. Eat warm with sour cream, honey, fresh milk or fresh salad. Doesn´t stay fresh too long, eat it on the same day.

www.jamieoliver.com

Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is made by layering slices of buttered bread (often stale bread) scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla or other spices, is poured. It is then baked in an oven and served.

Variations

Brown Bread and Butter Pudding

Some people may serve it with custard or cream, but often the pudding under the crust is moist enough to be eaten without sauce. It is traditional to use stale bread, but old croissants can be used instead. Sometimes raspberry, strawberry, blackberry or mixed fruit jam, marmalade or other sweet preserves will be spread upon the bread, along with the butter. Other modern variations include scattering fresh grapes between the layers of bread, melting apples into the egg-milk mixture, and using unusual types of breads — such as brioche — to make it. Lemon or orange peel will add a characteristic flavour.

History

The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine.

One of the earliest published recipes for a bread and butter pudding so named is found in Eliza Smith’s The Compleat Housewife of 1728. She instructs “Take a two penny loaf, and a pound of fresh butter; spread it in very thin slices, as to eat; cut them off as you spread them, and stone half a pound of raisins, and wash a pound of currants; then put puff-paste at the bottom of a dish, and lay a row of your bread and butter, and strew a handful of currants, a few raisins, and some little bits of butter, and so do till your dish is full; then boil three pints of cream and thicken it when cold with the yolks of ten eggs, a grated nutmeg, a little salt, near half a pound of sugar, and some orange flower-water; pour this in just as the pudding is going into the oven”.

In 1845, Eliza Acton suggests giving “a good flavour of lemon-rind and bitter almonds, or of cinnamon, if preferred, to a pint of new milk”, then adding cream and sugar, thickened with beaten eggs. Her recipe also calls for a glass of brandy to be added to the mixture.

In American cuisine it may be called “Cold Bread Pudding”.

A similar dish which is popular in Egypt, made with either bread or pastry, and including pistachio nuts, and without eggs, is called Om Ali.

See also

  • List of bread dishes
  • List of butter dishes

References

en.wikipedia.org

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