Traditional recipes

Pampushki (Lipovan Cheese Pies)

Pampushki (Lipovan Cheese Pies)

Sift the flour into a large bowl. In the middle are: eggs, cream, yogurt, butter, yeast, salt and sugar. Leave for 15 minutes, covered, in a warm place. After 15 minutes, mix everything, add lukewarm milk to form the dough (I put about 100 mL of milk). Cover and leave to rise for 1 hour.

Spread all the dough, lengthwise, put the filling (telemea and cottage cheese + eggs), glue the edges, cut and put in the pan.

Cover the tray and let it "rest" for 15-20 minutes :)).

Bake on low heat for 1 hour.


Good appetite!



Tips fra erfarne samlere

Her er noen nyttige tips som vil være nyttige for deg for hjemmelaget saltende lard:

  1. Før du bruker svarte pepparkorn, skal du males, da vil fettet bli veldig velduftende.
  2. Produktet har evne til å absorbere nøyaktig så mye salt som det trenger. Så det er bedre å ikke angre salt når du salter.
  3. Saltingsprosessen må utføres ved en temperatur på ca. + 10 ° C.
  4. Kok pickle rett før salting. Det viser seg at kokt vann har en rekke positive egenskaper. Det blir mykt, fjerner skadelige mikroorganismer, etc. Under normal forhold for langvarig lagring av kokt vann er de nyttige egenskapene tapt ..
  5. Etter salting av produkte, sjekk det for salt. Ellers, i tilfelle av under salt, kan det forringes ..

Vi vet fortsatt om fordelene med honning fra barndommen. Men ikke alle vet at det er mange varianter av dette helbredende produkt. Forbruk av kastanje honning: fordeler og skade.

Noen ganger vil du smake ekte ukrainsk borscht. Ikke alle vertinne kan lage mat denne parabolen til ære. The bone lære! Praktiske tips fra erfarne kokker er tilgjengelig her ..

Primordielt russisk tallerken & # 8211 poteter med sopp. Den culinariske artikkelen beskriver de beste matvarianter av denne parabolen ..

Borsch, pampushki, grønn løk og lard & # 8211 dette er gleden fra livet som kan bli mottatt hver dag av en gourmet.

Disse behandler er blitt en del av vårt genetiske minne igjen fra våre fjerne forfedre, som forstod god mat ..

I dag er fett ikke et lite produc ..

Det kan kjøpes både i markedet og i kommersielle nettverk ..

Men det smaker best av alt hvis du koker det med egne hender med tillegg av krydder som du foretrekker ..

Og så på en familie middag eller et festlig bord med gjester kan du ikke bare regale sine kjære med en deilig matrett, men også skryte av deres kulinariske muligheter.

Alternatively, there are some alternative articles in this article, but you may be interested in:


Baked cabbage pies in the pan

Add a teaspoon of salt over the cabbage and mix / lightly rub the cabbage with your hands. Set aside for 5 minutes to soften.

In a saucepan, heat 2-3 tablespoons of vegetable oil. Add a finely chopped onion and a pinch of salt. Stir, put the lid on and simmer for 2-3 minutes over medium heat.
Lift the lid, mix and add the finely chopped and soaked cabbage. Stir, put the lid on and cook for 5-7 minutes over medium heat.

Lift the lid, add freshly ground pepper and mix. If the cabbage has not yet removed its juice, put the lid on and cook over medium heat for another 3-4 minutes. Lift the lid, mix and add a bunch of freshly chopped dill and cumin to taste.

Stir and turn off the heat. Allow to cool.

Divide the cabbage composition into 6 equal parts. Set it aside.
In a large bowl put 360 ml of lukewarm water, 10 g of sugar and crush 20 g of yeast with your fingers. Mix with a whisk until the ingredients dissolve. Allow the yeast to activate for 10 minutes.

Add 600 g of flour, 10 g of salt and 40 ml of oil. Start mixing the ingredients by hand.

Then knead for 7-8 minutes on a table powdered with a little flour, until you get an elastic, smooth and soft dough.

Put the dough in a large enough bowl, grease the dough and the bowl with 10 ml of vegetable oil. Cover the dough with cling film.

Leave to rise for 30-40 minutes in a warm place, away from cold currents.

Transfer the dough to a work table greased with a little oil. Divide the dough into 6 equal parts.

From each piece of dough, form with your hands a round sheet with a diagonal of 22-24 cm.

Sprinkle cumin powder in the center of the sheets, to taste, then put some of the composition of hardened and cooled cabbage, leaving the edges uncovered.

Grind fresh pepper over the cabbage.

Bring the edges of the dough sheet to the center. Press lightly to stick.

Turn the pie upside down, with the solders facing the table and your palms smeared with a little oil, pressing lightly to reach 22-24 cm in diameter again. Bake the pies in a very hot pan (24-25 cm diagonal) (do not grease).
Reduce heat after placing the pie in the pan. Gently press the edges of the pie with your fingers directly into the pan.

Bake the pies for 4-5 minutes on each side.

Serve hot or cold according to preference. Consume in moderation!

Recipe video COOKED CABBAGE PIE IN THE FRYING PAN lower:


(1) We prepare the dough sweet bread according to the ingredients and steps in the recipe here. From the ingredients for the cake recipe results about 2kg of dough. After it leavened, we took 670g of dough for our Easter from this dough.

You can knead only 1/3 of the dough directly, but who makes Easter and doesn't make Easter cake? From the rest of the dough you can make 2 more cakes.

I divided this dough into 2 pieces, one of 270g for the base, and the other of 400g to form the edge of the dough that will hold the cheese filling.

(2) We prepare a round cake tray that we line with baking paper both on the base and on the side, to make sure that the Easter will come out nicely out of shape, without sticking.

On the lightly greased worktop, spread the dough that will cover the base of the tray and put it in the pan. We divide the other piece of dough into 16-18 pieces of dough, of approximately 23-25g each, which we give a round shape and we start to form the border, placing them on the edge of the tray, over the base of the dough.

(3) Grease the easter border with egg and leave it for 20-30 minutes at room temperature covered with a kitchen towel. Meanwhile, prepare the cheese filling.

(4) In a bowl, mix the cream cheese with the egg and sugar using a whisk. Then add the cream and mix well in the mixture. Add the final gla lemon peel, lemon juice and vanilla and mix them into the composition.

(5) We prepare the chocolate cream according to the cake recipe here. We need 1/3 of the resulting cream, so we either prepare only 1/3, or we directly prepare the whole cream if we also make 2 cakes next to our Easter.

(6) Preheat the oven to 180C. Grease the dough edge with egg again and pour the cheese composition in the middle. With a teaspoon we put brownie filling from place to place, and eventually with the tip of a knife we ​​create a marbled effect or leave it as such.

Put the tray in the oven and bake the pasca for 55-65 minutes at 180C, depending on the oven. I used the ventilation baking function.

At the end, the pasca is baked when it turns golden on the surface, and the middle of the cheese becomes slightly bulging. When you lightly touch the middle of the cheese, it feels hardened, the consistency of a soufflé, and it should not feel too liquid. If you are not convinced that it is ready, leave it in the oven for another 5 minutes.

Remove the Easter egg on a metal grill and allow to cool completely before being powdered with sugar and cut.


Do you have stones at the fair? Here is the diet recommended for patients with gallstones

& Icircn people are said to have & bdquopietre to iron & rdquo (or & bdquonisip & rdquo, if they are smaller). Your doctor will diagnose you with gallstones. It's one and the same thing. More common in men than in women, gallstones do not require immediate surgery, because there are chances of preventing biliary crises through a balanced diet and even the elimination of stones. Only if we witness the chronicity of the crises is it necessary to reach the scalpel.

The diet must be appropriate to the new health situation you are going through. There is a list of allowed foods and, more importantly, a list of forbidden foods, which it is good to strictly follow. And, even if you only eat foods from the list of those allowed, you should know that the way you cook them is also important.

Vegetables are eaten raw or cooked, dishes such as soups, broths, light stews, without r & acircntaş are recommended. They can also be steamed, baked or grilled, without the addition of oil or other fats, with little or no salt, and the spices chosen should not be spicy.
The fruit will be eaten only raw or in compote form.
The meat must be boiled or cooked in the oven, without added fat, without salt or spices & icircn excess.

The diet of a person who has gallstones includes enough food from all food groups. & icircn this category includes light, dietary products, which must be consumed during a day and distributed & icircn 4 & ndash 5 small meals. Are allowed:

vegetables & ndash carrot, potatoes, pumpkin, spinach, lettuce, tomatoes, green beans
fruits & ndash apples, pears, plums, peaches, grapes, melons
lean meat & ndash chicken, veal, lean fish (pike, trout, perch, turbot)
dairy products & ndash yogurt, whipped milk, cow's milk, unfermented milk
floury & ndash rice, pasta, noodles, oatmeal.
home-made quality sweets: fruit or cheese tarts, dry cakes.
bee honey, jam, jams.

The list of forbidden foods includes preparations that we say are difficult for our stomachs and that can trigger severe biliary crises. People with gallstones should take any kind of complicated and heavy preparations very seriously. Salads with mayonnaise, sarmales, pork and small steaks, cream cakes, hazelnuts, alcohol are especially dangerous for the gallbladder in general, especially for a person with gallstones. The listed preparations are even more dangerous if combined. Avoid consuming:

fried foods (meat, fish, potatoes, sausages, meatballs, schnitzels)
fatty meat, regardless of how it is prepared: pork, duck
sausages, salamis, drums, pork ham
fermented cheeses, fatty dairy products (sm & acircnt & acircnă)
pastries and confectionery (cream cakes, pies with sm & acircnt & acircna and egg)
seasoning
alcohol.


Chocolate is always perfectly combined with cottage cheese. And this moment is no exception. We have a chocolate base, a bunch of cottage cheese and your favorite jam. Join with a cup of hot tea or strong coffee.

INGREDIENTS NUMBER
cocoa 15 g
sugar icing 40 g
yolk 1 pc.
baking powder 10 g
flour 230 g
butter 115 g
sour cream 15 ml

INGREDIENTS NUMBER
yolk 1 pc.
sugar 45 g
jam 180 ml
starch 30 g
cow cheese 0.3 kg
vanillin 2 g
Cooking time: 90 minutes Calories per 100 grams: 321 kcal

  1. Pour cocoa, baking powder, powdered sugar and flour into the bowl of the combine.
  2. Put everything through a sieve several times.
  3. Remove the oil, open it and cut it into cubes.
  4. Add in dry ingredients to bowl.
  5. Beat the ingredients until a fine chocolate powder forms.
  6. Also add the yolk and cream.
  7. Rotate the combination until the table meets a ball.
  8. Turn the dough into a sausage.
  9. Divide them into two unequal parts and put them in the fridge for half an hour.
  10. Put the cottage cheese in a blender and mix it with a smooth cream.
  11. Put in a bowl, add the yolk, vanilla, sugar and half the starch.
  12. Mix all this until completely homogeneous.
  13. The jam is combined with the starch residue and set aside.
  14. Roll a large piece of dough into a layer.
  15. Make sure you have formed the bumpers and put the baking cream on top.
  16. Spread it evenly and clean it with jam on top.
  17. Smear the second part of the dough with a large grater and put on the jam.
  18. Put the cake in the oven for 40-45 minutes at 180 degrees.

Tip: to make the cheese much more tender, add cream.


Pie March 2021 with traditional recipes & # 8211 a few kilometers from Timisoara

The relaxation imposed by the authorities and the spectacular decrease of the COVID19 infection rate took the people of Timișoara out of their homes and reunited them in the small village of Covaci, located 7 km from Timișoara, this weekend.

Here takes place a unique culinary event called the Pie March, which is in its second edition.

Respecting the rules of anti-COVID protection, the people of Timișoara gathered little by little to enjoy the most delicious pies prepared according to traditional Romanian recipes.

Florin Macavei, the organizer of the event, explained that the preparation of the pies is handled by two respectable ladies from the village, respecting recipes inherited from their parents and grandparents.

"These pies can only be found here with us and are not made by chefs, according to recipes taken from google. The ladies cook have recipes from the time of their grandparents and great-grandparents. It's something traditional. Nobody imposed the recipes on them and didn't take them from Facebook. We have an offer of four products: lapel belts with sweet cheese, Transylvanian pies made on the stove and filled with cabbage, but also with salted cheese and potatoes. The cabbage is pickled from the barrel and put by us here at the pension since last autumn ", said Macavei.

After the culinary event in this format, the Pancake Parade will follow, next weekend. Then, at the end of May, the 19th edition of the Papana Festival will take place, then the activities will focus on the pool.


Ingredients pies on the slab, as in Transylvania

  • 500 grams of flour
  • 7 grams of dehydrated yeast or 20 grams of fresh yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 170 ml. milk with 3.5% fat, lukewarm
  • 170 ml. warm water
  • 50 ml. oil
  • in addition: oil for "slab" oil, flour for sprinkling the worktop

salted cheese filling:

  • 120 grams of telemea or bellows cheese
  • freshly chopped dill (or green onion tails)
  • 20 grams of greasy cream with 25% fat

sweet cheese filling:

  • 100 grams of cottage cheese
  • 20 grams of sour cream with 25% fat
  • lemon peel and vanilla to taste
  • 1-2 tablespoons of sugar, depending on how sweet you like

cabbage filling:

  • 400-500 grams of chopped sweet cabbage "noodles"
  • 2 tablespoons oil
  • salt and pepper to taste

Pies on the slab, as in Transylvania & # 8211 video recipe of Codrenesti pies

Slab pies, quail pies & # 8211 text version of the recipe

Dough

1. We start with the dough: in a bowl mix the yeast with the sugar (if you use fresh yeast, rub it with the sugar until it liquefies). Add half of the warm milk. Leave the yeast aside to activate, about 10 minutes, or until thousands of air-filled blisters form on the surface.

2. In a large bowl pour all the flour and add salt. Mix well then make a hole in the middle of the flour in which we will add the activated yeast, the rest of the milk mixed with lukewarm water and oil. Mix with a wooden spoon until the liquids are incorporated into the flour and then start kneading by hand. The dough has a high percentage of hydration, it will be quite soft and sticky, but we must not bother to knead it too much, as soon as it acquires a certain elasticity we cover it with a damp napkin, folded in 2-3 layers. We place it in a warm place away from the current to grow until it doubles in volume (about 1 hour).

Fillers

3. For the salted cheese filling, mix all the ingredients in the list under the heading "salted cheese filling".

4. For the sweet cheese filling, mix all the ingredients in the list under the heading "sweet cheese filling".

5. For the cabbage filling, heat the oil in a large pan and add the chopped cabbage. Sprinkle with a good pinch of salt and season with plenty of pepper. Saute the cabbage until soft and then remove from the pan in a separate bowl and allow to cool.

Modeling

6. The raised dough is turned over on the work surface sprinkled with flour. It is divided into 8-12 equal pieces, depending on the size of the pies we want to make. Each piece is shaped into a ball and placed on a plate sprinkled with flour. Cover with a damp towel and let it rise for another 15 minutes, in a warm place away from drafts.

7. Flatten each ball of dough in turn, using a rolling pin, in the form of a disc as small as possible. Put a spoonful of filling in the middle and then bring the edges to the middle, pressing well to stick. After it is well "sealed", the pie is turned upside down, taking care to have flour underneath, on the work surface, and it is flattened with the rolling pin, giving it a round shape.

Baking pies

8. Heat the “slab” over medium heat (ie a cast iron pan, if you don't have a good one and a regular pancake pan), grease it with a brush with a little oil and bake the pies, about 2 minutes on each side. Remove the baked pies from the pan and arrange them on a plate on top of each other, forming a stack, so they will keep warm and soften.

I go great with a cup of fresh milk, I wish you good work and great appetite!


Kossack borsch med munkar

Det här receptet skiljer sig från det föregående, eftersom det använder ingredienser från borscht som kokas av kosacker under Azov-fästningen belägna: surkål, gammal svin och betor.

Connoisseurs av denna maträtt kommer med en röst att säga att det är den gamla gulgade svin som ger skålen & # 8220samma gusto & # 8221, men om någon är rädd att sådant fett förstör allt, kan du ersätta det med mer färskt.

Sammansättningen av Cossack borscht omfattar:

  • 500 g kött på benet (fläsk, nötkött eller fjäderfä)
  • 500 g färsk vitkål
  • 200 g surkål
  • 200 g sylt mushroom
  • 100 g bönor
  • 100 g gammal bacon
  • 300 grams of potato
  • 100 g morötter
  • 100 g betor
  • 100 g lökar
  • 500 ml of tomatoes
  • 2-3 vitlöksklyfta
  • 50 g fläskgods (eller matolja)
  • salt, kryddor och örter att smaka.

För pampushkas och vitlöksås bör tas:

  • 400 ml warm mjölk
  • 50 g pressad jäst
  • 20 g socker
  • 5 g salt
  • 4 matskedar solrosolja (3 & # 8211 i deg och 1 i såsen)
  • 1 ägg
  • 500-600 g mjöl
  • 3-4 vitlöksklyfta
  • 60 g dill or parsley.

Att laga Cossack borscht och baka pampushkas till den, det tar så mycket tid att laga klassisk ukrainsk borscht, från 3 till 3,5 timmar.

Kalorinnehållet i Cossack borscht är 71.1 kcal / 100 g och munkarna 260.7 kcal / 100 g.

  1. Lägg kött och bönor i en panna med fyra liter vatten, eftersom det kokar länge, kan du kombinera processen med kokande buljong och kokande bönor.
  2. En kruka med buljong är i brand, det är dags att göra pampushki. Från mjölk, socker, pressad jäst, salt, vegetabilisk olja och mjöl knådar du den mjuka, lite klibbiga degen i händerna. Den ska passa inom 40 minuter
  3. Vi återvänder till matlagningen borscht. Smaltsev, stek lite surkål. Lägg sedan till hackad lök, morot och rödbetor till det, steka alla tillsammans för ett tag (5-7 minuter). Därefter går inlagda svampar till grönsakerna, och allt är redan rostad i ca 20-25 minuter
  4. Rostade grönsaker med svampar häll tomatsaft och låt sjuda under omrörning tills massan blir tjock, som kaviar eller pasta
  5. När degen på pampushk kom och ökade i volymen från den måste du göra bollar, diametern är 5-6 cm och lägg dem i 10 minuter på ett bakplåt för provning på 2-3 cm avstånd från varandra. Vid denna tidpunkt kan du förvärma ugnen
  6. Kom upp dumplings smör med ett slagen ägg och skicka till ugnen (dess temperatur är 180 grader) i 15 minuter. After a quarter of an hour, the pampushkas med det återstående slagna ägget och baka i ytterligare 30-40 minuter
  7. Den tid som pampushki spenderar i ugnen är tillräckligt för att samla borsch och laga vitlökssås. Sätt de skivade potatisarna i färdigbuljongen för de kokta bönorna och koka i 15 minuter, sedan hackad kål och efter 5 minuter & # 8211 grönsaker stuvade i tomatjuice och vitlök knuten med vitlök. Salt, pepparhalt och stäng av elden efter 10 minuter.
  8. För såsen, tvätta örterna och finhacka, hoppa över vitlöket genom press vitlök, mixa allt, krydda med vegetabilisk olja och salt. Salt tillräckligt 1 nypa
  9. Klar dumplings vikta i en kastrull, häll över såsen, täck och skaka kraftigt flera gånger. Nu är det bara att hälla borsch i en tallrik och servera den med heta bullar ..

Fläsk i en krämig sås & # 8211 prova denna delikta maträtt som du absolut behöver laga mat.

Läs om hur man gör läckra muffins i silikonbehållare med olika fyllningar ..

Cheesecakes are a great addition to your diet and you can enjoy this recipe, as well as the visa and my sticker, which is a great way to reduce your calorie intake.


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GoostoMix is ​​a platform that presents and recommends a series of useful devices in the kitchen of the modern man, active and with an interest in health and nutrition. We offer tips for a balanced diet, easy-to-follow recipes and information on ingredients that can be used to bring taste and nutrients to the daily menu.


Pan-fried pies

Very quick to prepare pies in the pan. You need mayonnaise!

1. In a cup of lukewarm water, dissolve the yeast with the sugar and salt. Make a hole in the sifted flour and put the mayo, which is covered with a little flour. Leave for 5-10 minutes and then start kneading, adding lukewarm water.

2. Knead until the dough comes off the hands, cover with a napkin and leave to rise for an hour.

3. Then, cut pieces of dough the size of an orange, spread each piece lightly and put cheese mixed with chopped dill in half. It folds like a wallet.

4. In hot oil, fry all pies that are eaten hot or cold.

4 / 5 - 5 Review (s)