New recipes

Cheese popcorn

Cheese popcorn


Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Cheese popcorn:

We wash the tomatoes and cut them into slices. Mix the cheese with finely chopped onion, crushed garlic, finely grated carrot, salt and pepper. Fill a spirit with the star tip and place the cream cheese on the tomato slices. We cut the olives into slices and place them on top. Refrigerate for about 1 hour, serve. Good appetite!


Recipe of the day: Popcorn flavored with butter and cheese

Popcorn flavored with butter and cheese from: oil, popcorn, butter, garlic, parmesan, red pepper flakes, oregano, salt.

You may also be interested in:

Popcorn flavored with butter and cheese

Ingredient:

  • 2 1/2 tablespoons oil
  • 1/2 cup popcorn
  • 4 tablespoons butter
  • 2 cloves garlic, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • salt 1/2 teaspoon

Method of preparation:

Heat the vegetable oil in a saucepan over medium-high heat. Add the corn, then cover with a lid.

When it starts to crack, shake the pan. When they don't crack anymore, it means that the popcorn is ready.

Melt the butter in the microwave. Add the garlic and microwave for another minute. Strain the butter through a fine-mesh sieve into a small bowl.
In a mini-blender, grind the Parmesan cheese, red pepper flakes, oregano and salt together and mix with the butter.


Transfer the popcorn to a serving bowl. Pour the butter mixture. Sprinkle with the cheese mixture and mix until smooth.


Cake with tender dough and sweet cheese

I don't think there's any point in writing that cakes play an important role in my family's menu. If you don't believe me, take a look at the collection of sweets on my blog, the sweets recipes are almost equal to those with meat. Although I try to find and prepare new recipes, it seems that I often return to those from childhood, which have a guaranteed success for many years - both for us and for the guests.

The cake with tender dough and sweet cheese is one of the cakes my mother used to make on weekdays when she didn't have much time to cook - of course, because it's made quickly. I have been and am a fan of dairy products, so any cake of this kind is welcome. I called it cow's cheese ladybug, and in the Hunedoara area it is called zămătişă. Both names are correct according to DEX, so you can use them too. I used to find it very often at the market, and now I remember the old women who sold zămăchișă, a lump of cheese wrapped in white cloth, placed on a plate. "Come on, dear grandmother, and like to see what good cheese I have for sale" they urged me with pleasure… there were many products that I don't see on the market now. I find, anyway, everything I need at Selgros.

Quality cottage cheese - that is, fat - is an ingredient that I especially love when it comes to papanas, cheesecakes and cheeses. These and the cake below, which is sweet-sour, with thin, tender sheets that melt in your mouth. My mother-in-law also makes cakes with tender dough, but the sheets are thicker and after a day they get a little stronger (well, she doesn't like sweets so she's really only interested when my kids don't eat them).

This cake can be made with apples, I also made this variant - or with a thin layer of plum magiun mixed with walnut kernels, just as good.

Of course, my mother had almost all the measurements in the cup, spoon or teaspoon, I tried to weigh some ingredients to make sure that when you try the recipe you will succeed.

Cake with tender dough and cottage cheese

  • 300g white flour 000
  • 2 yolks
  • 100g butter with at least 80% fat
  • 50g cream
  • 5g baking powder
  • 1 sachet of vanilla sugar
  • 50g caster sugar
  • 500g cow's cheese with a minimum fat of 26%
  • 2 egg whites
  • 1 tablespoon semolina
  • 120g sugar
  • ½ teaspoon lemon essence

Preheat the oven to 170 degrees C and line a 25 × 30 tray with baking paper.

For the sheets, mix all the ingredients until you get a homogeneous dough. If the dough looks sandy, add a little more cream. We shape the dough into a sphere shape, wrap it in a foil and then put it in the cold.

While the dough is cold, prepare the filling, mix the egg whites well with the sugar, until you get a glossy meringue. Add the whey squeezed cow's cheese, semolina and lemon essence. You can also use ricotta instead of cottage cheese.

Mix gently until smooth.

Take the dough out of the fridge, divide it in two and spread the sheets.

There are two ways to spread cake sheets to make your work easier, both just as good. The first is to stretch the sheet between two plastic sheets and for the second we take a larger baking sheet, which we fold like an envelope the size of a tray. Put the dough inside, close the "envelope" and spread the dough, then open and get a perfect rectangle. I used the first method because it is faster.

We put the first sheet in the tray and lift it a little on the edges, about a finger.

Pour the cheese filling and place the second sheet on it like a duvet, pressing lightly so that the filling does not run on the edges.

Then comes my favorite part since I was little (this is what my eldest son is doing now) biting with a fork. Yes, with a fork, prick the cake well on top so that the vapors released by the filling come out during baking. The cake will bake nicely and will not swell like a small bomb

Let the cake bake for 35 minutes, it will brown a little on top, enough to look just good.

Remove the cake, dust it with sugar and let it cool then cut it into slices and serve.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Taste lesson: 11 kinds of cheese that you have to taste once in a lifetime

Cheeses are an essential part of the diet of people around the world. Versatile, fickle and tasty, they can play the role of an excellent appetizer and also can take the place of a snack that you can serve after dinner.

Obtained by coagulating the milk of cow, sheep, goat, yak or buffalo, the cheese brings a significant intake of calcium and fats necessary for the proper functioning of the body. Although, most of the time, it is made with the help of a clot found in the stomachs of calves, there are also certain types of cheese obtained by adding vinegar, lemon or cynara, a herbaceous plant of Mediterranean origin.

For an extra flavor, bacteria, plants or spices are added to the cheeses, and the different varieties on the market are the result of the combination of such single-celled organisms of vegetable nature or molds, as well as of different processing methods.

Classification of cheeses

Cheeses can be classified according to the milk used to obtain them, their consistency, the manufacturing process, their fat content and their use in the kitchen.

  • Depending on the milk used, we have cow's milk cheese (Mozzarella, Parmesan, Provolone, Mascarpone, Brie, Leerammer, Gouda), sheep's milk cheese (Roquefort, Pecorino, Nasal), goat's milk cheese (Feta, Montrachet, Chevre, Caprino), buffalo milk cheese, mare, camel or yak.
  • Depending on the consistency, the cheeses can be soft (Mascarpone, Urda), semi-hard (Brie, Roquefort, Emmenthaler) and hard (Parmesan, Pecorino Romano).
  • After the production process, we find cheeses with mold on the outside (Brie), cheeses with mold on the inside (Roquefort), kneaded cheeses (Cheese in bellows), scalded (Mozzarella) and brine (Feta). & bull
  • Depending on the fat content, the cheese is lean (Ricotta, Cottage), semi-fat (Mozzarella, Halloumi), fatty (Feta, Brie) and very fatty (Mascarpone).

Last but not least, according to the way you can use them in the kitchen, the cheeses can be of cheddar type, meaning easy to melt and used, especially, for gratin. On the other hand, the Swiss type are characterized by a strong taste and are easy to slice, while the Parmesan type are hard and only good for grating. The blue mold cheese is crumbly, can be used in the preparation of sauces and has a strong aroma, and the ricotta type is ideal for desserts, its soft texture and fine taste allowing it to be prepared in sweet recipes.

With a high degree of popularity among gourmets, cream cheeses are spreadable and easy to include in any dish, and mozzarella cheeses occupy the leading place in the top of preferences and are used to prepare pizza recipes.

With such a wide variety, however, the decision to taste a certain variety of cheese at least once can turn into a real challenge. That's why we thought of making a list of the most interesting types of cheese and let you choose your favorite.

It is a semi-hard cheese, made from cow's milk, which appeared on the plateau of the province of Vicenza. Originally made from sheep's milk, the locals still keep its old name, pegorin, a term associated with the Italian pecora (sheep).

There are two varieties of this type: fresh cheese or Asiago Presato, and old cheese (matured) or Asiago d & rsquoAllevo. The first one has a white shell, many holes inside and is reminiscent, in taste, of cow's milk. The second has a golden color, many small holes, a slightly spicy taste, which brings yeast and dried fruit.

It is a soft cheese covered with white mold, whose name comes from the French province of Brie. With a fine fruit flavor, it is only good for sauces and fondues and goes extremely well with vegetables and meat. Be very careful when purchasing such a variety, because if it touches the mold crust when touched, it means that it is obsolete. Moreover, if it has a brown and sticky skin, it has expired.

3. Camembert

Fermented cheese, soft, fatty, made from cow's milk, Camembert contains many nutrients and is rich in protein and vitamins. It is always served cut into slices or in triangles and can be consumed at any time of the year with a Merlot, Pinot Noir or Feteasca Neagra.

Of English origin, this variety is prepared with cow's milk and has a dry texture. Its aroma is reminiscent of the taste of walnuts, and the colors vary from pearly to intense yellow, depending on the season and the food assimilated by animals.

5. Emmenthaler

Associated with typical Swiss cheeses, Emmenthaler is known for the significant holes found on its surface. With a sweet taste and a slightly spicy aroma, noticeable only at the end of the tasting, it is often au gratin or used in the preparation of fondue.

It is made from goat's or sheep's milk and is one of the foods whose European regulations are extremely important. On the territory of the Union countries, the cheese is called only that cheese that comes from the center of Greece or from the Lesbos area and that contains at least 70% milk. It has a creamy taste and can be combined with fruit.

Gouda cheese is produced in the Netherlands, and its flavor varies depending on many aspects. From a mild and creamy taste to a strong, extremely intense one, this variety can be au gratin if it is fresh or used for seasoning salads if it is a little older.

8. Mascarpone

It is an extremely fatty and creamy Italian cheese, known, especially, as the main ingredient in the preparation of Tiramisu cake. It has an ivory-like color and a fine pudding-like texture. The slightly fragrant and sweet taste turns it into a real royal.

9. Mozzarella

It is a cheese that is initially prepared from buffalo milk. White, watery and elastic, Mozzarella stretches into the threads and is most commonly used in pizza recipes. Other foods that can be served with Italian cheese are prosciutto crudo, pasta salads, or tomatoes sprinkled with olive oil and sprinkled with basil.

10. Parmesan

It is a hard cheese, with a granular consistency, whose glossy surface has a golden-brown color. Parmiggiano Reggiano is a registered trademark and is the basis of most pasta dishes.

11. Roquefort

Obtained from sheep's milk and with a blue mold component, Roquefort matures slowly in naturally ventilated caves, with constant temperatures both in winter and summer. A special knife called roquefortaise was invented to cut it. It is served as such, or with nuts and honey.

Romania is preparing for the third edition of Taste Week, an event with a tradition in France. Between October 21st and 27th, we invite you to discover unique combinations of ingredients, new tastes and old tastes, as well as the best chefs from France and Romania. Details: www.saptamanagustului.ro, Facebook.com/SaptamanaGustului.

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Delicious vegan cheese recipes

As already mentioned, there is a wide variety of ingredients that can be used to prepare vegan cheese. This is another advantage over traditional dairy cheese. Thus, if you want a healthier option for breakfast, use these recipes.

1. Vegan cheese from sunflower seeds

Sunflower seeds are a rich source of healthy fatty acids. They support heart health and also provide a large amount of protein and antioxidants.

To make this vegan cheese, you need another fermented vegetable drink. You can use quinoa, wheat or spelled as a base.

Necessary ingredients

  • 135 grams of sunflower seeds left to soak overnight
  • 120 ml kombucha, water kefir, coconut kefir, kimchi juice or unpasteurized craft beer
  • 2 tablespoons lemon juice
  • 1 clove of garlic
  • 1 teaspoon sea salt
  • Freshly ground pepper (to taste)
  • 2 tablespoons active yeast
  • 70 grams of dried herbs such as thyme, rosemary or oregano

Method of preparation

  • For starters, soak the sunflower seeds in water for at least 8 hours.
  • Then, crush the seeds in a blender and mix them with the fermented vegetable liquid which you chose, until you get a creamy texture.
  • Then add the other ingredients, except for the herbs.
  • Continue to stir for a few minutes to improve the texture.
  • Then, put the mixture in a clean cloth bag, of the type used to make vegetable milk and leave the bag hanging for 8-12 hours by a hook in the kitchen. Put a bowl underneath to collect the spilled liquid. (A new, very clean, dense sock is great for this purpose if you don't have a special textile cheese bag on hand.)
  • After this time has elapsed, remove the cheese and knead it.
  • Pass the cheese ball over the herbs to wrap it evenly.
  • The cheese is now ready for consumption, but its flavor will improve if you let it mature a little. For this purpose, let it dry in a cool, dry and dark place for about two weeks. During this time, you must turn the cheese ball every 12 hours.
  • Then your cheese is really ready.

2. Vegan hemp seed cheese

Vegan cheese made from hemp seeds is a delicious way to consume large amounts of omega 3. This nutrient is ideal for increasing your energy level and improving your cardiovascular health. The result is very similar to Parmesan cheese.

Necessary ingredients

  • 60 grams of active yeast
  • 160 grams of peeled hemp seeds
  • Himalayan salt to taste
  • 1 tablespoon lemon juice

Method of preparation

  • First, put the yeast, peeled hemp seeds and salt in a blender or chopper.
  • Then mix everything until you get a fine and thick paste.
  • After that, put the mixture in a small bowl and add the lemon juice.
  • Stir until all lumps are removed.
  • Finally, store the vegan cheese in a container and use it in salads, vegetable cream soups, pasta, etc.

3. Vegan cashew cheese and young coconut

Want to make a different kind of vegan cheese? Then try the slightly sweet taste of this coconut and cashew cheese. It is perfect for sandwiches, biscuits and many other snacks.

Necessary ingredients

  • 1 cup fresh coconut pulp
  • 1/2 cup coconut water
  • 1/2 cup raw cashews soaked in water overnight
  • 2 tablespoons active yeast
  • Sea salt to taste
  • 1 tablespoon lemon juice

Method of preparation

  • First, put all the ingredients in a blender and mix until you get a fine and thick cream.
  • Then, put the mixture in a glass jar with a lid, leaving the top quarter of the jar empty so that the bacteria in the cheese can ferment.
  • Cover the jar with a clean cotton cloth and place it in a cool, dry, dark place for 12 hours to ferment.
  • Finally, serves vegan cheese with fresh herbs or berries.

Have you tried these delicious vegan cheese recipes? As you can see, they are very easy to prepare. Choose the option you like the most and add vegan cheese to your favorite dishes!


26 comments to & bdquoCream Cream & rdquo

Mmmmmm what goodness & # 8230 & # 8230 & # 8230 & # 8230.And what fromos look.

It looks great, it is a very good recipe, even for New Year's Eve I will cook for my guests the cream cheese & # 8230 I hope it turns out just as well & # 8230. happy holidays and mute years!

Thank you very much, I wish you the same!

Happy holidays, with health, joys and accomplishments!

Merry Christmas and abundant !! Pup with love !! ♥ ♥

Thanks too Laura, kiss me too! Make the best recipes :)!

A happy New Year full of achievements, joys and good health!
Happy Birthday!

Thank you as well as I wish you too!

Happy birthday! A 2012 full of joys and achievements!

Thank you, I wish you the same!

Happy Holidays my dear! A new year full of joys and accomplishments!

Thank you for a happy New Year!

Peace in hearts, rich fruit, Joy, pure thought. Let your goodness not come out of your house. Happy New Year . "Happy birthday!"

I like these fast foods so much, especially now for the new year, they fit perfectly, after so much meat & # 8230.

I really like appetizers .:*

Served from the south of France, dear Amalia !! Many thanks for the recipes, which are very good and easy to make! I feel so close to home!

Sincerely, and if you have something to add to them, I can't wait!

Happy Birthday . my dear & # 8230
Thanks for everything I find in you & # 8230
They are gorgeous and tasty.
I'm not an expert like you, but mother's day is coming and as you said, snacks & # 8221finger food & # 8221 -they ate (although before they were the stars) & # 8230in fine & # 8230
The recipe will be a great success because I know you have never disappointed me & # 8230 but & # 8230
I have a request, please tell me where I can find a pos like yours or a super good pos, for. to be honest & # 8230at least once in my life (on the occasion of my mother's birthday) to make such an aperitif and to & # 8221stea & # 8221 cream so to you in the picture.
Thank you very much . (anticipated)
Have a nice day .

Dear Daniela, thank you very much for your appreciation. Returning to ours :), first of all it would be very useful to have a high-performance blender that makes cream cream :), then I bought from Carrfour, but I saw at Metro some of the professional ones which are unfortunately very expensive. The problem would not be that cloth or plastic bag but the tip that would be good to be made of metal. At first, when I didn't have it, I broke a tip of the whipped cream spray and used it to decorate almost all the cakes. Then I bought (I found at the promotion) metal tips. You can make an investment (if you cook often) and buy them from Metro. Please write me what you solved :). Kiss you!

I'm glad I have something else to learn, I wish you continued success

I really like the way it looks but I have a question: instead of cow's cheese you can use a different cheese, FOR EXAMPLE TELEMEA COW because I am from outside and I can't find it here. Thank you.

You can use cream cheese, Philadelphia for example.

hi how can i turn this cream into a philadelphia type for cheesecake or tiramisu? thanks in advance for the answer! keep it up! :) I'm an amateur, out there somewhere in the shadows trying to recreate some of your culinary delights! :)

Well, instead of Philadelphia, use the cottage cheese that you put through the sieve to be fine and add a little more milk & # 8230 I have recipes for cakes if you look.

I mixed several kinds of cheeses and it came out a soft, strong, how can or what to add in the composition to strengthen it to be spreadable.
THX. a good day!

You can add bellows cheese or a little butter & # 8230


Other filters about Cheese

100 biscuits or buttered biscuits are the simplest biscuit recipe for the family, but especially for children. Li.

The smart cake does not need any introduction, we know, because we are all familiar with the wonderful taste and ease.

During the holiday season, you want to pamper your loved ones with delicious desserts even more. However, no.

The Easter holidays are fast approaching and, as every year, we want to have our loved ones gathered around us.

Alivencile is a traditional dessert from Moldova, which we can prepare anywhere. & Icircn plus, does not contain ingredients.

Macaroni pudding with cheese is perhaps one of the most prepared and loved recipes in the world. I read them.

Who can refuse a cheesecake? It is delicious, light, avoids the famous chocolate, and yet it is one of the most appreciated.

Dairy products can bring in the calcium intake that your body and your baby need so much. Of course, not everything.

The appetizer cake is a good-looking and tasty option to serve a delicious appetizer. Its preparation does not require fire, but only a little.

Easter should start as a big celebration from breakfast. So why not have some fun together, and you and.

Cheese potato pie is a kind of cheese mousse, very easy to prepare, which can be a quick dinner when.


Popcorn with cheese

For the dough:
600 gr flour, 2 lgt salt, 4 lg oil, 1 egg, 200 ml warm milk, 150 ml warm water, 1 lgt sugar, 20 gr yeast.

For the filling: Sheep's cheese (this is what I used, but you can use what you want or what you want)

From the above ingredients, a dough is made that will be left to rise until it doubles in volume.
After the dough has risen enough, remove and place over a floured surface and form 12 uniform balls.
Each ball is stretched in the shape of a disc and the filling is placed in the middle, ie the case in my case. Gather the wheel dough until it forms a ball with the filling inside (of course :))) and spread it again under the shape of a round disc.

Divide into 4 with a knife, then divide each part in two. Gather the petals 2 by two and turn the stuffed part upwards and arrange a little (however we want it to look like a flower).
Put them in the tray lined with baking paper (I had the non-stick tray and it was good, it didn't stick at all) and let it rise for about 30 minutes. Then grease with egg and bake until browned in a hot oven at 200 g celsius (about 20 minutes, depending on the oven).


The top 5 cheese recipes you should try

Recipes - The best cheese-based recipes, Photo: anglerz.com

We present you in the following the top five cheese recipes.

1. Sweet cheese pie recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the sweet cheese pie are the following:

  • a packet of pie sheets
  • 200 grams of sweet cottage cheese
  • an envelope with vanilla sugar
  • 50 grams of powdered sugar
  • 100 grams of raisins
  • an egg
  • salt.

The preparation method for the sweet cheese pie recipe is presented below:

  1. Put half of the pie sheets in a greased tray, on top of them add the composition resulting from mixing the other ingredients.
  2. Level the composition and cover it with the rest of the pie sheets
  3. Bake the pie in the hot oven until it browns nicely and evenly
  4. Serve the pie powdered with powdered sugar.

2. Cheese paste recipe with bellows is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the bellows cheese paste are the following:

  • 200 grams of bellows cheese
  • 150 ml yogurt
  • a bunch of green onions
  • caraway.

The preparation method for the bellows cheese pasta recipe is presented below:

  1. Mix the ingredients until smooth
  2. Season with cumin to taste
  3. Serve the pasta on toasted slices of toast.

3. Fondue recipe with cheese is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: one hour.

The ingredients needed for three servings of cheese fondue are as follows:

  • 250 grams of potatoes
  • 250 grams of bread
  • 200 grams of cheese
  • 200 grams Emmentaler
  • 200 ml white wine
  • salt and pepper.

The preparation method for the cheese fondue recipe is presented below:

  1. Boil the potatoes, cut them into slices
  2. Toast the bread, cut it into cubes
  3. Prepare fondue by melting the cheese and Emmentaler, add wine and season
  4. Serve the potatoes and bread dipped in hot fondue.

4. Cheesecake and pumpkin pie recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: an hour and a half.

The ingredients needed for four servings of tart with cheese and pumpkin are as follows:

  • 150 grams of white breadcrumbs
  • 100 grams of margarine for cakes
  • 50 grams of brown sugar
  • a yolk
  • salt.
  • 150 grams of baked pumpkin
  • 100 grams of cottage cheese
  • two eggs
  • 100 grams of brown sugar
  • cinnamon
  • salt.

The step-by-step preparation method for the cheese and pumpkin tart recipe is presented below:

  1. Prepare the dough, add it in a tart form
  2. Prepare the filling, distribute it over the counter
  3. Bake the tart until the toothpick test is positive
  4. When ready, powder the tart with sugar, then cut it into triangular shapes.

5. Sheep cheese recipe with honey sauce is presented below.

Preparation time: half an hour.

The necessary ingredients are the following:

  • two tablespoons of honey
  • orange juice
  • three rounds of sheep's cheese.

The step-by-step preparation for the sheep's cheese recipe with honey sauce is presented below:


Bebe NOT pope COW CHEESE! What recipes do you combine it in?

ideas for combinations for babies with cottage cheese

Babies can get acquainted with cottage cheese quite early right from the beginning of diversification. Cheese is a very healthy food for the intake of vitamin D and calcium it provides. The daily portion is not large, they should receive between a quarter and a third of a cup of dairy a day.

Most moms served cottage cheese in combination with bananas and were successful. Others offer it to the child in the famous combination with polenta. The texture may make it harder to accept than other creamy dairy products, but by finding the right combination for your baby's tastes, you will succeed.

Here are some ideas for baby cheese combinations:

  • fruit puree
  • 1-2 biscuits
  • healthy cereals (millet, oatmeal, corn, buckwheat, quinoa, amaranth)
  • Easter
  • rice pudding
  • macaroni pudding
  • donuts
  • Rice pudding with cottage cheese
  • Vegetable puree with cottage cheese
  • Boiled papanas with cottage cheese
  • Macaroni pudding with spinach and cottage cheese
  • Baked apple puree with cottage cheese and cereal
  • Cottage cheese and basil biscuits

Rice pudding with cottage cheese from 10-12 months

Ingredient:

  • 1 cup white round grain coffee
  • 1 cup warm milk
  • 5 tablespoons apple juice or maple / honey syrup (only after 1 year)
  • 1 yolk
  • 2 tablespoons cottage cheese

Method of preparation:

Boil the rice, 1 cup of rice in 2 cups of water. In another pot, heat the milk.

When the rice is almost cooked, add the warm milk and continue boiling the rice in the milk for a few minutes.

In the ready-cooked rice add maple syrup, honey or any fruit juice made by you at home. For older children, you can put grated lemon peel, cinnamon powder, a drop of vanilla.

Mix the cottage cheese with the yolk. If the dwarf is over 1 year old, use the egg white, which you beat well with a whisk or mixer, until it becomes foam.

Then mix the boiled and sweetened rice to taste with the yolk and egg white, put in a heat-resistant dish after you have lined the walls of the dish with semolina (put the egg white foam on top) and put in the oven, on the right heat. The pudding is ready when the top layer has become slightly coppery.

Let it cool for 10-15 minutes, then serve hot.

You can use dried fruits (cranberries, apricots, raisins - depending on the age of the child), which you will rehydrate in maple syrup. If you want to add them to the pudding, they are put in the egg white that is mixed with the cottage cheese.

As an adult, you can serve the pudding garnished with homemade jam or a few extra drops of maple syrup.

Vegetable puree with cottage cheese from 8-10 months

Ingredient:

Method of preparation:

Put the vegetables in the oven, bake.

After they are baked, take them out, let them cool and peel them.

Then puree them, mixing them all.

Add the cottage cheese and serve.

Boiled papanas with cow's cheese from 10-12 months

Ingredient:

Preparation:

Boil a pot of water.

Then mix the egg yolk with the semolina and cheese. From the obtained mixture, shape balls.

When the water starts to boil, take the pot off the heat and carefully insert the balls.

Then put the pot back on the fire and let it boil for about 10 minutes.

Serve them with fruit puree or jam, depending on the child's age.

Macaroni pudding with spinach and cottage cheese from 10-12 months

Ingredient:

  • 50 g of macaroni
  • 50 g of frozen spinach
  • 120 g of cottage cheese
  • 1 teaspoon oil
  • 1 yolk

Preparation:

Bring the macaroni to a boil without salt.

In a pan, put the oil, frozen spinach and boil, adding a little water. When the spinach is ready to boil, put it in the blender and mix it with the cottage cheese.

Drain the cooked pasta, place them in a heat-resistant dish lined with butter and semolina, then place the spinach and cottage cheese mixture on top.

Beat the yolk and spread it over the pudding, then put in the oven on the right heat.

Baked apple puree with cottage cheese and cereals from 8-10 months

Ingredient:

Preparation:

Prick the apple peel from place to place with a fork, wrap it in baking paper and put it in the oven.

When it is soft, a sign that it has baked, take out the sweet and good core and mix it with the cottage cheese.

Then add the oatmeal and serve.

Cottage cheese and basil biscuits from 10 months

Ingredient:

  • 450 g of flour
  • ½ teaspoon of salt
  • 2 teaspoons baking powder
  • 90 g cold butter
  • 250 g of cottage cheese
  • 250 ml milk
  • 1 bunch of green basil

Mod preparare:

Cerne făina într-un castron, adaugă sarea și praful de copt și amestecă-le.

Adaugă untul și amestecă cu degetele, până obții un aluat de consistența unui pesmet cu granulație mai mare.

Stoarce bine brânza de vaci și adaug-o în acest aluat, precum și frunzele de busuioc mărunțite.

Fă o gaură în mijlocul aluatului și adaugă laptele. Amestecă cu o furculiță, până când obții consistența unui aluat.


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