Omelet with sausage and bellows cheese
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I hardened the sausages without letting them burn. Separately I beat 3 eggs well, adding the bellows cheese cut into pieces. I put the egg mixture over the sausages, put the lid on and left it for a few minutes, until it was ready.
I served it with pieces of cold polenta.
-400 gr. Napolact bellows cheese,
- yeast as big as a walnut,
-2 tablespoons cumin seeds,
-4 eggs (3 yolks in dough and one egg for spreading),
-100 ml of milk,
-1 teaspoon of salt,
-wheat flour as much as it contains (I used about 1 kg of flour).
Put the lard in a bowl, over the lard we add the quenched yeast with warm milk, we add the cumin seeds, the yolks, the bellows cheese, the flour, the salt and we make a strong enough dough that we will put in the fridge and we will leave it over night to rest. Then take out a piece of dough, spread it in the form of a sheet and cut it with a special shape, put the saltines in the tray in which I put baking paper, grease them with beaten egg and press them with cumin seeds. It is good to make the sheet about 1 cm thick. This is how the very fluffy and pleasant-looking salts will come out.
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Simona's WorldOne night I was talking on Skype with my sister about my niece's monkey. about the future baby (she is 5 months pregnant - tomorrow we will find out the sex). and of course about recipes! And I asked her to give me a recipe with spinach (because I just didn't want to miss this month's "Sweet Romania" challenge). and a discussion started for about 3 hours ... in which I chose the recipe, and she translated it for me, like just no. I know Italian so as not to get lost (and the peak has been confirmed!). I quickly wrote some of the recipes, and I will decide. The decision didn't last long, because the next day I came to this omelette, but because I was missing some of the ingredients, I improvised, and what came out. worth repeating.
Looks very good.
I kiss you dearly!
An omelet beauty! I like spinach!
Wow, how good it looks! And she's also healthy with spinach :) Kisses!
@Mihaela, she's very good too !! Pup with love!
@Teo, I wouldn't have thought that such a good spinach omelette is .. As I said, it must be repeated !! Many kisses
@Danutza, good and healthy! Many kisses
I want a slice of omelet too!
Long live your granddaughter and the one who comes to be healthy and strong. I like the recipe very well looks. The contest is successful!
I gathered a lot of spinach from work, we really like spinach :)
I like what you prepared, it's yummy!
thanks for the recipe! it's perfect for the challenge :) I kiss you
@Paradis, unfortunately there is no more left .. But I'll make another one! Kiss
@Alice, thank you very much! I found out, we will have another girl! :) I'm glad you like the recipe ... this omelet is very good! Many kisses
@Ramona Alina, I also picked some spinach from the country. but I chipped it :) Kisses
@Andreea Elena, I'm glad you like it. I wanted something. otherwise, but at the same time and easy to prepare! Kiss with pleasure
I saw that spinach was the star this month, but unfortunately I missed it! I like it too .. keep a portion for me too) Kisses
@Antonina, I also reached the last hundred meters .. But I gladly offer you a portion! Many kisses
@Cristina, thank you !! Kiss
Very good, I'm a spinach fan! I like your omelet, super tasty. I'm waiting for you on my blog) Kisses
@Poliana, I'm glad you like my omelet! Thank you for visiting, I will come to you immediately!
What ingredients do we use for the shepherd's pie recipe, spun with cheese and jumari?
- For the dough:
- -500 g of white flour
- -320-350 ml of warm water
- -7 g dry yeast (or 25 g fresh)
- -1 teaspoon salt
- -1 teaspoon old
- -5o g lard (ideally) or greasy butter
- For the filling:
- -1 kg of sheep fat cheese (kneaded, bellows cheese, urda, matured telemea, freshly salted and well drained cheese)
- In addition another 200 g butter or lard for sheets.
- -10-12 eggs
- -300-400 g jumari
- -1 teaspoon cumin seeds (optional)
- - half a teaspoon of ground pepper and hot pepper (optional, but it is good to put & # 128578)
- For a greased egg
Romanian bellows cheese or camembert
If the French have Camembert, the Italians Parmesan, the Greeks feta, we have bellows cheese. We would have had telemeau, like the Bulgarians, but this is assimilated to feta cheese and only the one from Ibănești has European recognition and protection.
Bellows cheese is that cheese that is matured, fatty and pasty, fermented, yellowish and slightly salty, but not crumbly, only good for spreading on bread. The fermenting time and the pojghița in which it completes its taste make the difference between the bellows cheese from Sibiu, Maramureș, Argeș or Bistrița.
Far from the eyes of the curious, at the sheepfolds in the mountains, the shepherds gave birth to one of the oldest and most representative products of Romanian cuisine: bellows cheese. An ancestral heritage based on fresh sheep's milk, boiled with lamb curd and turned into curd.
The secret of bellows cheese lies in this curd that must be squeezed as well as possible by whey, by pressing, and which must stay in the air, fermented, even for two weeks, depending on the temperature of the place where it is stored. If whey remains, the taste of the curd changes. It is no longer sweet, but sour-sour and will definitely spoil the final touch.
The finalization of this shepherd's product begins when the curd dries and turns yellow, crumbles and takes its healthy portion of salt with which it will find peace for a long time in the bellows of sheep (but not only), washed and salted, sewn and faithfully bound, until consumption.
Because fewer and fewer know the craft of bellows production, in Bistrita for example, salted curd is stuffed in wooden barrels, known as manure. Only in this the sealing is done by pouring melted lard.
During the passage of migrating peoples, the kneaded cheese, which could not be transported, was hidden in the hollows of the trees and, after long periods of standing in bark and resin, was discovered what we call today basket cheese, kept in sewn bark.
Unfortunately, only a few producers still follow the authentic recipe, with curd made only from sheep's milk. Many use cow's or buffalo's milk, and when they crush the curd and salt it, they use potatoes for color. So be very careful what you buy.
Bellows cheese can be used at a table of cheeses, along with telemea, with tomatoes and cucumbers or onions, with fresh and peeled bread, but it will certainly shine in a shepherd's bulz, baked in the embers and bathed in greasy cream.
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Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please our senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.
I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many french fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than a grilled carp compared to some fishfingers or squid rounds?
For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.
How to keep cheese longer
Often, the cheese is stored in the refrigerator in the vegetable drawer. Most of the time, however, it dries and cracks or molds if it is not packaged correctly. Cut the large blocks into suitable pieces and wrap each one in baking paper or wax paper. The plastic film is also indicated, but for a short period of time. Another solution is cotton cloth, suitable for cream cheeses, but it must be moistened daily.
✽ The brine
In jars or wooden barrels, the salted cheese will remain tasty and flavorful for a long time. It is recommended to make a concentrated brine, from 200 g of salt to a liter of water, and to boil it before preserving the cheese. Then pour the brine over the pieces of cheese and cover the container with a lid. Keep cool, do not soften.
✽ In the freezer
Bellows cheese or fatty cheeses keep well in the freezer for several months. The bellows cheese can also be kept in a jar, well stuffed with a wooden spoon, so that there is no air left between the layers, and covered with lard.
1 kg.wheat flour
a bucket of pakmaya yeast
400 gr. bellows cheese
300 ml oil
In a bowl we put flour and over the flour we put a cube of yeast which we melt with a little salt and warm water like in summer and we make a dough strong enough, we cover it with a towel and let it rise, then we divide the dough into 10 pieces, we press the flour on a table and we make thin sheets on which we put slices of bellows cheese, we fold the sheet in two and we put it in the frying pan in hot oil or we bake them on a thick aluminum plate (I have a bottom of very thick stainless steel pot) and fry them on one side and on the other.
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OMLET WITH SAUSAGES AND CHEESE
The omelet for breakfast does not mean something trivial thrown in the pan. It's just something simple, good, tasty, and the sausages give flavor this season to an undeniable omelet. My opinion is that the ingredients below are enough for 2 people, but each one decides how much he needs and how much he can eat.
(for 1-2 people)
2 tablespoons oil
1 thin sausage type cabanos
2 eggs husband
20-30 g cheese
1 tablespoon sour cream
a few strands of green parsley
Lightly fry in a pan in which I heated the oil slices of sausage.
Beat eggs with salt, pepper and finely chopped parsley leaves, then add sour cream.
Put the fried sausage slices over the beaten eggs and pour the composition into the pan.
Fry the omelette on both sides, using a plate to turn it over.
Serve hot, with a salad or a few tomatoes.
Mix the dry ingredients flour, yeast, salt and flax seeds with the liquid ones, water and oil and knead an elastic and non-sticky dough. Let rise for 15 minutes.
Mix the bellows cheese on the large grater with sliced onions, chopped parsley and beaten eggs. Season with salt and pepper to taste.
With this composition we fill the mini tarts and put them in the preheated oven on the right heat for about 35 minutes.
It can be served hot or cold with a glass of yogurt.
Recipe with medium difficulty.
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