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Dissolve the yeast with a little sugar and warm water. From sifted flour, yeast, water, salt and sugar, oil kneads a dough. Give it a round shape and heat it to rise for 1 hour -1h 30 min.
Filling 1: mix urda with egg, sugar and vanilla sugar.
Filling 2: mix the urda with finely chopped dill, salt, pepper and egg. Spread a leavened sheet of coca about 3-4 mm thick then cut the squares, put the filling and catch the sides. Place in the pan, "flatten" a little and let it rise for 1 hour. (Leave space between them). Place in the hot oven for 20-25 minutes.
Pieces with urda
Carmen Nemeth pleasantly surprises us with another recipe with urda, I liked them so much that I started making desserts with urda and I can only thank her for helping me discover how good it is in cakes.
The recipe for urda pieces is very similar to urda wallets, but here a leavened dough is used.
Urda pieces, Carmen tells us, are a delight, they are fluffy and soft and they are loved by her family. Thanks for the recipe!
Asian food is an absolute novelty in my kitchen so I decided to start by cooking something simple and easy - spring peaches (or rolls). I garnished them with a sauce based on peanut butter and soy sauce, the perfect combination of salty - sweet - hot, a creamy, fine sauce that makes a very good team with fresh rolls. I chose to fill the packages with fried chicken, well seasoned, but you can give it up, thus obtaining a fasting dish.
For rolls we need: 15-20 sheets of rice, bean noodles or rice noodles (about 50g), 1 chicken breast (and related spices - garam masala in my case, but you use what you like), 2 tbsp. vegetable oil for frying, tricolor peppers (1/2 pepper of each color), 1 small carrot, 1/2 cucumber, 2 hands young spinach, a few sprigs of leurd and parsley, a few lettuce leaves.
Cut the peppers, carrots and cucumbers into thin strips.
Soak the noodles for 5 minutes in hot water then drain and set aside.
Cut the chicken breast into strips and season with salt, pepper and the desired spices and then fry it in hot oil until golden.
Fill a bowl with cold water and start forming the packets like this: soak a sheet of rice in cold water for 15-20 seconds until it becomes malleable. Carefully (the sheets are fragile) place the rice sheet on the work surface then place a few strips of pepper, cucumber, carrot, lettuce, spinach, parsley, leurd, chicken breast and noodles on one of the edges of the rice sheet. Fold the top of the sheet over the vegetables, then fold the side edges as well. Finally, roll the rice sheet carefully and repeat the process with the other sheets.
For the sauce you need: 2 tablespoons peanut butter, 4 tablespoons soy sauce, 1 teaspoon honey, 2 teaspoons rice vinegar, 1 clove garlic, 1 teaspoon sesame oil, 1 teaspoon hot sauce (or hot pepper flakes) , 3-4 tablespoons water to thin the sauce.
Put all the ingredients in a blender and beat until you get a fine sauce.
The dough is made normal: I put flour, eggs, yeast mayonnaise dissolved in warm milk, sugar, salt. I knead well with milk, and at the end I added about 150 ml of oil and I kneaded very well. The dough should not be thick, but fluffy and light. Leave to rise for about 1 hour.
Filling: I used about 1 kg of urda (I had goat, but any kind of urda works), about 200 gr of sugar (you can put even more) and a good handful of finely chopped dill. Caution: do not put eggs in this filling, it must remain white.
I divided the dough into 34 balls, so I got 34 pies, because I made small pies with a little dough and more filling.
Note: To see how to fold the pies, you can follow the recipe link.
Bake for about 35 minutes, or until nicely browned.
Roses with nettle and dill are served hot or cold, for breakfast or snacks.
Here is today's recipe - spring packs in their own version… I really liked them when I first ate them at a Chinese restaurant and since then I have prepared them at home quite often. At one point I also tried the rice sheets in which I packed them, but I stayed with a final version with thin pie sheets, and enough vegetable composition…
- a little cabbage
- 5-6 medium carrots
- 1 pc. leek 10 cm
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- ½ teaspoon ground ginger
- 1 teaspoon sos teriyaki
- 1 teaspoon oyster sauce
- 50 gr. rice noodles
- ½ pie sheet package
Mix with very little salt the chopped vegetables (or grated) and put them in a pan with two tablespoons of rapeseed oil until slightly softened.
2 Add the soy sauce, ketchup, teriyaki sauce and oyster sauce then sprinkle with the ground ginger. I leave them for a few more minutes until all the flavors blend.
I put the rice noodle in a bowl with hot water to soften for 10 minutes and now I drain it and add it over the vegetables. One more minute and the vegetables are ready.
20-25 minutes before I took the pie sheets out of the freezer, cut them in half and cover them with a damp towel so that they don't dry out.
Place about 2 tablespoons of the vegetable mixture on each half of the sheet and fold them carefully.
Just before frying them in rapeseed oil, "grease" each one with a brush soaked in water. Be very careful - moisten each packet when it is put in the pan, otherwise the pie sheet will soften too much and the vegetables will spread there!
This is what my preparation looks like. Serve with two or three drops of soy sauce and a little more sweet chili sauce.
Yogurt and urda pie
This delicious yogurt and urda pie recipe, is part of the recipes that once you try, you repeat them over and over again.
It is easy to prepare, with ingredients that everyone can afford and can be adapted to your liking.
Preferred flavors can be added, candied fruits can also be added, preferred. Even urda can be replaced with fresh cottage cheese.
I am lucky to take fresh urda from the country, very tasty, healthy and creamy.
Lately I've been making this pie almost weekly. It can also be prepared in the salted version, in which green dill or basil can be added.
It is delicious in both variants. I prefer the salty version, but mine prefer the sweet version.
I saw this recipe for yogurt and urda pie on the blog Recipes of all kinds. I knew from the start that it would be to my family's liking, because they like cheese pies.
You can also find it on the blog Dobrogean Pie Recipe. That cheese and cream pie that was once in high demand.
In fact, you can find many more cheese pie recipes on the blog, both sweet and savory. I have highlighted the ones I particularly like.
You can also follow my recipes on the page Facebook, but I'm waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.
Tart with urda and vegetables
If last week I suggested a pie stuffed with meat, this week I come with a tart with urda and vegetables. It can be a light dinner with simple ingredients or a brunch that will surely impress anyone.
I used a different method of preparing the dough than the "traditional" one with cold butter. For the method used below, melted butter is used, obtaining a paste that is very easy to shape in the tray. It cooks faster and the crust will be thinner. You can use this recipe for both sweet tarts (add a tablespoon of sugar) and salty ones.
100 gr butter, 1 tablespoon oil, 1/4 teaspoon salt, 160 gr flour
300 gr urda, 2 green onions (or shallots), 1 carrot, 1 green zucchini, 1 beetroot (boiled), 2 tablespoons oil, salt, pepper
Tart tray, either 23 cm round or 9 cm x 36 cm rectangular
Preheat the oven to 200 degrees.
For the dough, add the butter, oil and salt in a saucepan with 4 tablespoons of water. Boil for 3-4 minutes then add the flour and mix until a lump-free paste is obtained. Transfer the dough to a tart pan and spread with a spatula, covering the entire surface of the pan.
When it cools, you can spread it by hand. The edges are pushed with the fork to take the shape of the tray as much as possible.
Prick the dough with a fork and bake for 15 minutes until golden. If it swells during baking, it is pricked again with a fork.
For the filling, mix the urda with the finely chopped onion and season with salt and pepper. Carrot and zucchini are cut into strips as thin as possible with a vegetable cleaner. I cut the beets into strips, as if I were peeling an apple.
Cool the dough and cover with urda.
It is covered with vegetable rolls, which you can place as you wish. For a quicker and easier way, you can slice the vegetables into slices.
Grease the vegetables with oil and season with salt and pepper. Bake the tart for 30-35 minutes, until the vegetables are tender.
Blackberry and Urda Muffin Ingredients:
- 200 grams of fresh cow's milk (can be replaced with a fresh cow's cheese, given through a sieve to have a finer texture)
- 150 grams of butter
- 200 grams of sugar + 2-3 tablespoons of caster sugar to sprinkle the muffins
- 1 pinch of salt
- 1 egg tied
- peel of 1 lemon + 1 orange
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 240 grams of flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- frozen or fresh blackberries, 48-50 pieces (about 4-5 / muffin, depending on fruit size)
materials needed: special muffin tray, special paper baskets for baking cupcakes
Preparation Muffins with Blackberries and Urda:
1. Turn on the oven and set it to 180 degrees Celsius.
2. Butter at room temperature, 1 pinch of salt, citrus peel and sugar mix with the mixer in a bowl until smooth (picture 1).
3. Add the urda (picture 2) and mix at first at a lower speed, then increase the speed until a frothy composition is obtained.
4. Add the whole egg (picture 3), then the lemon juice and the vanilla extract. Mix on high speed for 4-5 minutes.
5. Separately, mix in a bowl the flour with the baking powder and baking soda and add over the other ingredients (picture 4).
6. Mix everything with the mixer until perfectly blended (picture 5).
7. Place a paper basket in each slot of the muffin tray.
8. Fill the baskets halfway with a dough with a spoon, which will be quite dense, but this is how it should be. Place 4-5 blackberries on top of each muffin and press lightly.
Frozen blackberries are more suitable because they will not stain the dough very hard.
9. The rest of the dough is distributed over the blackberries, level it lightly with the back of the spoon and sprinkle with caster sugar each muffin.
10. The muffins thus prepared are baked in the preheated oven at 180 degrees Celsius, in a medium position (neither too high nor too low) for 20-25 minutes, until they brown nicely and pass the toothpick test (if a clean toothpick is inserted in a muffin, when it is removed it must still be clean, without traces of glued dough, a sign that the muffin is baked inside).
Remove from the pan and allow to cool in paper baskets on a special cake grill, then they are only good to eat.
- 1 pack of pie sheets (400g)
- 500 g plain yogurt
- 450 g urda (ricotta / sweet cottage cheese)
- 270 g sugar
- 150 g raisins
- 7 eggs
- 80 g butter
- 1 packet of vanilla bourbon sugar
- 1 lemon essence (preferably grated peel from one lemon)
- powdered sugar for decoration
The first time we let the pie sheets thaw.
In a bowl, mix the urda with the yogurt until it is homogenous. In another, mix or beat the eggs with the sugar (until it melts), the vanilla sugar and the lemon essence or peel. Incorporate the yogurt mixture with the ricotta, then add the raisins. .
Cover a tray (23 & # 21530) with baking paper. Divide the sheets into three (usually 12), as well as the previously prepared composition and melt the butter over low heat or in the microwave.
We put the first layer of 4 sheets, each greased with butter. We pour a part of the composition, we continue with the second layer of sheets, brushed with butter, the second part of the composition, the last layer of sheets and the last part of the composition. .
Bake yogurt pie and urda in the preheated oven, 40-45 minutes at 180 ° C, until nicely browned on top.
Cut the pie when it has cooled completely and sprinkle powdered sugar on top. Good job and good appetite!
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