New recipes

Cream pie

Cream pie


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I saw this recipe on the "Irina's Kitchen" Blog and I really liked it, I modified the weights here and there and here is the result. I liked what came out and I thank Irina for the recipe!

  • 6 eggs
  • 150 g sugar
  • 3 sachets of vanilla sugar
  • 500g sour cream
  • 400g pie sheets
  • oil for spreading sheets
  • a pinch of salt

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Cream pie:

Grease each sheet with a little oil (on both sides) and break the pieces. We do this with all the sheets.

In a bowl put eggs, sugar, vanilla sugar and salt powder and beat.

When the eggs are foam, add the sour cream and mix at low speed, add the broken sheets and mix very lightly with a spatula.

Put the composition in a pan greased with butter or margarine and put in the preheated oven until lightly browned (about 50 minutes)

We portion it when it is warm and we powder it with powdered sugar.

It is very good and cold and warm.

Good appetite !


Lychee with semolina and cream - a Transylvanian peasant pie

  • Lychee with semolina and cream (Maria Matyiku / Epoch Times) Lychee with semolina and cream
  • Lychee with semolina and cream (II) (Maria Matyiku / Epoch Times) Lychee with semolina and cream (II)

Lychee is a Transylvanian peasant pie of Saxon origin, which was usually made directly on the hearth in the brick oven. It is known especially in the rural area of ​​Alba-Sibiu-Braşov, and is prepared in different variants: with cheese, semolina, with plums or other fruits. Once upon a time, there was no celebration or wedding in the village without cakes and lychee. As most of the Saxons have left, and their grandmothers and aunts are now past their youth, we offer those who want to keep the gastronomic tradition, this recipe collected from a small village near Blaj.

ingredients

Dough (like cake dough)

350 g flour
25 g of fresh yeast or a tablespoon of dry yeast
2 egg yolks
grated peel of a lemon
3 tablespoons sugar
50 ml oil
1 teaspoon salt
lukewarm milk (approx. 250 ml of milk, depending on the quality of the flour)

1 l milk
1 cup semolina
sugar to taste
1/2 teaspoon salt
6 egg whites

4 yolks
100 g butter
350 g cream
2 sachets of vanilla sugar

The quantities are for the large stove tray

Preparation:

Note: It is recommended that all ingredients be at room temperature.

The dough is made first. Rub the yeast with a tablespoon of flour, a tablespoon of sugar and a few tablespoons of lukewarm milk until it becomes like a cream. The result, the mayo, is left to heat for about 30 minutes. On the work table, first sift the flour, then make a hole in the middle, in which the mayonnaise is placed, together with the two yolks previously rubbed with a teaspoon of salt. Add the warm milk together with the sugar and knead a dough that is not too hard. Knead the dough on the table for 10 minutes until it becomes elastic and will have the consistency of cake dough. Add the oil little by little, and continue to knead until the dough begins to bubble and comes off easily from the hand. Put the dough in a bowl greased with oil, cover with a napkin and leave to rise until it doubles in volume.

Prepare a thicker semolina, boiled in milk. Add sugar to taste. When the semolina is cooked, set aside and let it cool. The egg whites are whipped. When the foam has already started to harden, add it one by one to the semolina mixture while it is still a little warm.

Separately, rub the 4 egg yolks well with the butter, add 2 sachets of vanilla sugar, then gradually add the cream.

After the dough is leavened, spread a thick sheet of a finger (about 3 mm). Place the sheet in a tray lined with baking paper or flour. Put the semolina paste on top, then pour the egg yolk mixture evenly with the cream. Bake in the oven at the right heat (180 C) for about 30-40 minutes.


Dobrogean pie. Cheesecake and cream.

I prepared this Dobrogean pie three times in a row, once with my mother and it came out very good every time.

I saw the recipe for Dobrogea pie on Gabriela Cara's blog and I salivated intensely reading about it, as if it were that pie recipe for which I was queuing for hours, long gone, in the holiday village of Mamaia.
I don't know if I really managed to restore that taste, but it turned out very good anyway!



Fish pie with sour cream

Mashed potatoes, with the addition of olive oil and Parmesan cheese make it fish pie with sour cream a very delicious dish.

To prepare this recipe you need the following ingredients:

- 800 g diced potatoes,

- 600 g cod, cleaned and cut into cubes,

- 2 hard boiled eggs, cut into quarters,

- 4 cloves of finely chopped green onions,

- 2 tablespoons grated Parmesan cheese,

- 2 tablespoons olive oil,

- and 3 tablespoons of pesto sauce.

Heat the oven and during this time boil the potatoes in a bowl with enough water to cover them. Boil until they penetrate, then drain them and crush them until you get a puree. Mix with Parmesan, olive oil and sprinkle with salt and ground pepper and set aside.

In a tray, recommended to be a steak, place the fish, shrimp and eggs, then sprinkle with peas and green onions. In a bowl, mix the cream with the pesto sauce, which you then pour over the fish. Spread the puree in a layer and put the tray in the oven for 30 minutes.

Leave it in the oven until it browns, then take it out and let it cool for 5-10 minutes, after which you can serve it.

Be the first to comment

Other TopFeminin items

  • Fish rolls with Russian salad

Ingredients: 2 kg fish, 1 kg potatoes, 200 g carrots, 100 g onions, 200 g

Singapore is a real shopping paradise, attracting tourists with a multitude of proposals for spending time

Many ladies want to know what they need to do to restore beauty

Another great Romanian designer, but this time male, Catalin Botezatu is known for his creations


& # 8220PLACINTA & # 8221 CU SOMON

& # 8220Shepherd & # 8217s pie & # 8221 was my inspiration for this & # 8220salmon pie & # 8221. Simple and easy to prepare, you can't resist the combination of textures and flavors, the beautiful colors that turn it into an appetizing food.

INGREDIENT:

1 clove garlic cut in half

800 g potatoes weighed after being peeled

100 g sweet corn & # 8211 drained well

2 tablespoons finely grated Parmesan cheese

To be served:

Peel the potatoes, cut them into cubes of the right size and boil them in water with a few drops of oil. Put the fish in the pot and cover it with milk. Add the onion cut in 4, the garlic cut in half and the bay leaf. Bring to the boil and simmer for about 10 minutes.

Remove the fish from the pot, drain it, remove the skin and any bones and sprinkle with lemon juice. Mix it with sweet corn, peas, sour cream, salt and pepper and put it in a heat-resistant dish.

We drain the boiled potatoes well, then we pass them as for puree with butter, salt, pepper and a knife tip of grated nutmeg, then we mix them with 2 yolks and grated cheese.

We put the mashed potatoes over the fish, we spread it evenly, then we make a decoration with the help of a spoon or fork - according to our own inspiration: with the fork we can & # 8220draw & # 8221 waves, with the spoon we make an imitation of scales, etc. While the pie is in the oven, wash the broccoli bunches and boil them in salted water for about 7 minutes. (the tail must be soft and firm at the same time).

Put the dish in the preheated oven at 200 ° C for 20 minutes, taking care to sprinkle 5 minutes before turning off the oven 2 tablespoons finely grated Parmesan cheese.

We eat the hot salmon pie as soon as we take it out of the oven.


Burek- meat pie, pepper and sour cream

It is a very popular dish in the Orient and the Balkan countries. There are variations from one country to another. In this recipe you will not find the recommendation to grease each sheet with oil, it would be too oily. The sheets will soften from the meat filling helped by the liquid in the ingredients.
For a tray with high walls (yena pot, ceramic, etc.) of 18 x 28 cm (or slightly larger)

Preparation time 25 minutes

Cooking time 45 minutes

Total time 1 hour 10 minutes

Ingredients

  • 1 packet of pie sheets (no dough!)
  • 750 g minced beef or beef + pork
  • 2 lg oil
  • 250 g onion
  • 1 piece of large red pepper
  • 3 cloves garlic
  • 1 lgr paprika sweet or hot (to taste)
  • salt pepper
  • 1 lg tomato paste
  • 100 ml oil for spreading on top
  • 150 g sour cream for cooking
  • 150 ml of milk or water
  • 1 lg butter for greasing the dish

FILLING for meat pie
1. In a large skillet / saucepan, heat the 2 tablespoons of oil and cook the finely chopped onion and crushed garlic + spices.
2. Chop the pepper and cook it too. If you use pepper paste, do not add it now.
3. After the onion has softened and become glassy, ​​add the meat and continue to cook it, chopping it well with a wooden spoon or a spatula, for about 10 minutes.
4. Add the paprika and tomato paste.
5. Cook for another 4-5 minutes, stirring constantly, then remove from the heat and match the taste with salt and pepper.

ASSEMBLY AND BAKING
Preheat the oven to 190 degrees (stage 5 on the classic stove).
1. Grease the pan well with soft butter (or oil).
2. Place 1/3 of the package with greased sheets, each sheet with melted butter or oil. The last one is no longer greased, because the meat follows.
3. Distribute half of the meat filling.
4. Again place 1/3 of the package with greased sheets each sheet with melted butter or oil. The last one is no longer greased, because the meat follows.
5. Distribute the rest of the meat.
6. Close with the rest of the greased sheets each and sprinkle with oil that we spread with a brush or fingers. Cut the pie into 8-10 pieces (depending on the size).
7. Beat the egg with a fork or fork, then the egg with sour cream and thin with milk.
8. Pour the liquid on top.
9. Bake for 35-45 minutes at 180-190 degrees.
Liv (e) it!


Video: CREAM Crossroads 1968 (February 2023).