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Tomatoes stuffed with telemea and something fine from Delaco

Tomatoes stuffed with telemea and something fine from Delaco


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I washed the tomatoes and wiped them with absorbent paper towels, then with a sharp-tipped knife, I cut the inside, still leaving the tomato pulp on the edges about 3 mm.

Telemea cheese, I passed it on a plate with a fork, then I mixed it with Delaco cream cheese.

I didn't want to use butter, so I took this very good cream cheese.

I washed the dill and chopped it finely, then sprinkled it over the cheese mixture.

I also sprinkled the paprika and I mixed it.

With this composition I filled the tomatoes and decorated them with green olives filled with donuts and cucumber slices, in the form of bees.

It is a tasty and effective appetizer, especially for children.


Ingredients Potato croquettes stuffed with cheese

  • 230-250 gr. mashed potatoes (cold)
  • 25 grams of grated parmesan (can be more or less, you can use as well a dry telemea etc)
  • 1 tablespoon of your favorite greens, finely chopped and pepper
  • cheese or other cheese that melts nicely (mozzarella, gorgonzola, etc.), the amount will adapt to how many potatoes we have
  • 1 egg tied
  • 4 tablespoons flour
  • 5 tablespoons breadcrumbs
  • frying oil

Preparation Potato croquettes stuffed with cheese, video recipe

Preparation Potato croquettes stuffed with cheese, recipe in text format (printable):

1. Mix the cold potatoes with the grated Parmesan cheese, chopped greens and 1-2 tablespoons of breadcrumbs. Depending on how wet the puree is (how much milk and butter it has), you may need some extra breadcrumbs until you get a moldable dough, like a plasticine. Season with salt and pepper to taste.

2. Divide the potato composition into pieces about the size of a ping pong ball.

3. Depending on how many pieces of composition we have, so many cheese sticks, about 2 & # 2155 cm., We will cut.

4. Dress each piece of cheese in the composition with potatoes, modeling with wet hands cylindrical croquettes, about 8 & # 2154 cm.

5. The croquettes are given through flour, beaten egg and breadcrumbs.

6. Heat the oil over medium-high heat and quickly fry the croquettes until golden brown, then remove them on a plate covered with absorbent kitchen paper, to drain the excess oil.

They go perfectly with various sauces or salads of vegetables, and can be served both as an appetizer and as a side dish with a weak steak (chicken). Great appetite!


Cheesecake cake

We present in the following a Cheesecake cake very good.

Not only for snacks you can use cream cheese We finally believe in Delaco . Now you can prepare your loved ones and delicious cakes fill with this cream cheese !! Try to see how delicious this is sweet bread with cheese bubbles! We invite you to see the version as well Mac bubble cake !

Ingredients Cozonac dough with cheese bubbles:

500 g white flour
300 ml milk
60 g sugar
1 or
1/2 teaspoon salt
2 tablespoons cocoa
20 g of yeast
3 tablespoons oil
1 egg to grease the cake

Cozonac Cheese Bubble Stuffing Ingredients:
400 g Something Fine creamy with sour cream-Delaco
5 tablespoons breadcrumbs
5 tablespoons sugar
1 sachet of vanilla sugar
1 lemon

Cozonac Cheese Bubble Stuffing Preparation:

Grate the lemon peel on a fine grater and add it to the cream cheese together with the sugar, vanilla and breadcrumbs. Stir and leave to cool.

Cheese Bubble Dough Preparation:
Heat the milk slightly and add the sugar and the area. Dissolve in milk yeast. In a bowl put 500 g of flour to which you add 2 tablespoons of cocoa and mix. Add the milk in which you dissolved the yeast, the whole egg and knead for about 15 minutes. Add 3 tablespoons of oil and continue to knead until incorporated.

Sprinkle the resulting dough with a little flour and leave to rise in a warm place until it doubles in volume.
After it has risen, turn the dough over on the work table sprinkled with flour and knead lightly to let the air out. Roll it into a wand that you will divide into 16 balls and leave them to rise for 15 minutes.

Each piece of dough is spread by pressing in the hand, and in the middle of each we put 1 tablespoon of the filling (divide the filling into 16 portions first). Close the filling in the dough and give the round shape to each one.

In the shape of a cake lined with baking paper we will put 8 balls of dough filled in such a way that they are not placed next to each other (so not parallel…) but slightly displaced, one ball above and one below. The next 8 balls filled we will place them over the first row taking care that the ball is not placed exactly over the bottom one but in the middle between 2 balls (exactly at the point where the two balls in the first row are tangent).

Leave to rise for 30 minutes, spread on top with egg and bake in the preheated oven until golden brown.


Spinach cream

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Appetizers - Cheese and Garlic Donuts

In a saucepan put water with salt, sugar and butter to boil. Sift the flour twice, set aside until the water starts to boil, then remove the pan from the heat, pour the flour all at once, mix well so that it has no lumps and put it back on the flame, stir constantly until the dough comes off the walls of the bowl.

Set aside and leave to cool. When the crust is just warm, add the 4 eggs one by one, beating with the mixer, well, after each egg added. A more pasty crust will result.
Put it in the decorating bag (you can also use a teaspoon) and put it on a tray lightly greased with a drop of oil, small donuts of coca.

These balls need only be a little bigger than a big olive. If we don't have the bag to decorate, we put, with the help of a teaspoon, small piles of coca on the tray. Bake on the right heat. Do not open the oven door during baking.

They will increase in volume. After they are cooked, take them out on a grill for cooling and put them in an airtight box. Store in the freezer for up to 3 months.

When using, defrost them at room temperature, place them in the pan and put them in the preheated oven for 2-3 minutes. in this way they will become crispy again, as when they were taken out of the oven.

Cut a lid and put a Philadelphia cheese cream in the hole inside them, mixed with telemea to taste, a sprig of green onion, finely chopped, dill to taste and very finely chopped garlic. mix well and with the resulting paste will fill, as I said, the donuts.

On a toothpick stick a slice of pickled cucumber and a donut with cheese, or an olive and a donut with cheese. Place on long, white or glass plates, on plates with lettuce leaves underneath, or on round plates over a layer of homemade mayonnaise mixed with a little sour cream.


Preparation Pogacele with cottage cheese and telemea & # 8211 without yeast!

The dough is the same as at cheese salads. Mix all the ingredients (with the butter at room temperature) and form a compact dough. It will be slightly sticky, but no problem. Leave overnight in the refrigerator.

When processing, remove 15 minutes faster on the worktop, which is well floured. It doesn't matter if it cracks on the edge, you can stick it together with your fingers. It stretches in a thickness of about 0.5 cm and is shaved above the telemeau.

The dough thus obtained is folded in 9, that is, the left third is taken and brought to the middle, then the right third and folded once more in 3. I explain the technique in detail in the recipe pogacele with cheese and cheese.

Cutting Pogacele with cottage cheese and telemea

Roll out the dough again so that it is about 0.8 cm thick, lightly cut on top with a knife and cut into shapes with a thin metal shape. It is better than with the glass, because the glass crushes and presses the edges and the shape cuts and thus the beads end up growing much better.

Bake Pogacele with cheese and telemea

These puddings with cheese and telemea are placed in the tray and greased with a beaten egg and sprinkled with cumin or preferably sesame or poppy seeds. Bake for 20 minutes at 170 °. Here is the miracle!

The raw dough was less than 1 cm thick & # 8230 when baked, the dough was 3 fingers high !!


Pies with leeks and cheese

Cut the leeks into rounds and fry in butter for a few minutes, then salt and pepper to taste. Leave it on the fire until all the juice is reduced. Roast the walnuts, peel them by rubbing them in the palms, finely chop and add to the leek mixture together with the grated cheese, chopped greens and egg yolk mixed with sour cream. Spread the puff pastry, and make round shapes with a shape of pies about 8-10 cm in diameter or with a glass. Divide the leek mixture into each form of dough and stick the edges well. The pies with leeks and cheese are placed in a tray sprinkled with a little flour and baked for 20 minutes in the oven heated to 200 C.

Suggestions for leek and cheese pies:

Serve hot. I go very well with beer.


Preparation Cheese Polenta Chips:

I used a cheese made by myself that I rolled in coarse salt and greens (this is what happens this summer) and I patiently matured it in the cold. You can use any drier cheese (even a telemea that has dried a bit).

1. Put water to boil in a saucepan and when it boils add the corn in the rain, stirring constantly. Reduce the heat to low and cook the polenta for 10 minutes, until it thickens well.

2. Add 100 grams of grated cheese, chopped greens, 50 grams of butter and salt and pepper to taste (I did not add salt from the beginning because the cheese is salty).

3. Mix well and pour level the composition in a tray well greased with oil (the tray should be about 22 x 28 cm., Not too big, the layer of polenta should be about 2 cm.).

4. After the composition has cooled well, cut it into equal strips, which are greased with oil and placed on a tray covered with baking paper.

5. Place in the preheated oven at 220 degrees until nicely browned.

While the chips are in the oven, prepare the cheese sauce.

1. In a saucepan melt 25 grams of butter, add flour and mix until well incorporated, without browning.

2. Pour the beer (or milk) while stirring vigorously.

3. Boil the sauce for 5-6 minutes on low heat, stirring constantly.

4. Add the grated cheese, salt and pepper to taste.

The chips are served with the sauce and if a berica is found, I don't think it will be upset.


Tuna pasta with red onions and cucumbers

Tuna pasta with red onions and cucumbers is one of my favorite appetizers.

Usually, I prepare some sandwiches that I fill with this pasta, but this time I didn't get it, it was eaten with toast.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 600 gr tuna fillets in olive oil (4 cans)
  • 1 box of cream cheese with cream (something fine from Delaco)
  • 1 red onion, larger
  • 1 dill connection
  • 7-8 pickled cucumbers
  • pepper
  • paprika
  • juice of 1/2 lemon

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients for the tuna paste with red onions and cucumbers

I prefer the tone in oil, the one in water seems to me to have a smell that I don't like.
We open the cans and turn the tuna fillet in a sieve to drain.
Press it well with the back of a spoon, then mix it with cream cheese.
Chop the small dill.
Chop the onion scales as small as we can.
Chop the cucumbers into small cubes and squeeze the juice.
Mix everything and match the taste with pepper, paprika and lemon juice.

It is very good, a little sour!

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