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Cheese roll

Cheese roll


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Melt the cheese in a bowl of boiling water.

After it has melted inside, we take the package out of the bowl with water and empty it in a small bag.

While it is still hot, we try to form a sheet, shaping the cheese with our palms.

After spreading it, grease the entire surface of the cheese with pesto paste. Then, according to preference, place the rest of the ingredients, ie the filling of the roll.

At the end we roll the cheese and let it cool until the next day.

That's it!

GOOD APPETITE!


Cheese Roll - Recipes

PORK MUSCHIULET ROLL WITH WINE SAUCE AND MAMALIGA WITH PARMESAN

It is a recipe that you have a little work to do but you will definitely win many hearts!

QUINTESSENCE:

MAMALIGA WITH PARMESAN

  • Malay - 150 g
  • Milk - 500 ml
  • Water - 400 ml
  • Butter - 30 g
  • Parmesan race - 40 g
  • White pepper - a powder
  • Salt - ½ teaspoon
  • Pork tenderloin - 500 g
  • Raw ham - 40 g (3-5 slices)
  • Green basil - 2-3 threads
  • Shaved cheese– 40 g
  • Bell peppers (red, yellow and green) - 50 g
  • Freshly ground pepper
  • Salt
  • Butter - 30 g
  • White wine - 300 ml
  • Green thyme - 2 twigs
  • Garlic - 3 puppies
  • Old - 20 g
  • Grapefruit juice - 50 ml

It is very important that when we start preparing the recipe, all the ingredients are at room temperature.

MAMALIGA WITH PARMESAN

To prepare the polenta, put the milk together with boiling water with salt and a cornstarch powder, when it starts to boil, add the cornstarch in the rain while stirring with a fork. Add the butter, sprinkle the white pepper and simmer for a few minutes, stirring occasionally with a spoon. After the polenta has boiled and taken on consistency, we pour it into a form so that we have a height of about 2 cm and let it cool for 15-20 minutes. After it has cooled, sprinkle the grated Parmesan cheese on the surface of the polenta and put it in the preheated oven if we have the grill function, if not over high heat to gratinate the Parmesan cheese.

We start with the shaping of the muscle, we remove the skin, then we undo the muscle with the help of a sharp knife starting with the top, from the outside to the inside, then again from the center to the outside. Place the muscle unfolded between two rows of freshness foil, beat it until we have a layer close to 7 mm.

We prepare the chopped chopsticks on the grill pan or we pull them in the pan a little.

Sprinkle the muscle with salt and pepper, place the slices of prosciutto on its entire surface, then place the basil leaves, grated cheese and chopped peppercorns in the pan along one end to the other, close to one of the edges.

We roll it taking care to close both ends, then we tie it with a special thread that resists high temperatures.

Grease the roll, heat the grill pan, add a little oil and grind (brown) the piece of roll well on all sides for 3-5 minutes, after the first 2 minutes add the thyme sprigs and crushed garlic cloves to flavor our oil and before removing the roll from the pan, add the butter.

Remove the roll on a tray with a baking sheet and put it in the preheated oven at 170 ̊C, about 15 minutes.

In the pan in which we grind the roll, over the thyme, crushed garlic and butter, add the white wine, grapefruit juice, a little salt, pepper and sugar, turn down the heat, stir to mix and let it boil and reduce but mix from time to time, until we get a sauce.


Steps to follow

In a bowl add 3 eggs, sour cream and dried greens.

Then add the cheese given through the large grater, add a little salt and mix everything well.

We put all this composition on a tray in which we spread a baking sheet.

I level it easily and distribute it in a thin layer on the entire surface of the tray, my tray has the size 34/34 cm. Put in the preheated oven for 10-15 minutes at a temperature of 180 ° C, the composition should stick well and brown a little.

Peel an onion, cut it into small pieces and put it in a pan with a little oil until it browns well. Then we pass it through a sieve and drain all the oil from it.

Put the chicken breast through the meat grinder, add an egg and fried onion.


- 450-500 g of simple biscuits

- 250-300 g of creamy sweet cheese

- 1 chocolate (dark or milk - depending on preference)

Soak each biscuit in hot milk, then, on a piece of cling film, form the first layer of biscuits (half of the total amount of biscuits). Grease the layer of biscuits with half the amount of sweet cheese. Cover the cheese with another layer of biscuits, also soaked initially in milk. At the end, cover with a layer of cheese and roll the mixture with cling film. Melt the chocolate in a bain-marie.


Recipe: Pork and cheese roll

Ingredients for pork and cheese roll
& # 8211 1 piece of pork about 700 gr (but it can be even more, depending on how big you want to make the pork roll), 5-6 slices of ham, 1/2 red pepper, 1/2 yellow pepper, 250 cheese (you can use very well fresh cow's house)

Ingredients for marinating Pork and cheese roll
& # 8211 250 ml white wine, 250 ml water, salt, pepper, oregano, rosemary

Preparation Pork and cheese roll
The pork is washed and marinated for 24 hours. Then remove, wipe with a kitchen towel. 200 gr of cheese are cut into pieces and peppers are cut into sticks. Beat the pork a little with the slice hammer and sprinkle 50 gr of grated cheese.

pork and cheese roll

Place the slices of ham, pieces of cheese and chopped peppers on top.

pork and cheese roll

Roll the pork and tie it with string. Season with salt and pepper. In a fireproof dish, put the marinade sauce, place the pork and cheese roll and put it in the oven. From time to time turn the roll on all sides or sprinkle with the sauce from the pan, so that it browns everywhere.


Cheese roll

It is a roll that is easy to make, and with the recipe I can't brag that it belongs to me, because I took it from my mother. So we get to work with the ingredients at room temperature.

Melt the butter in a pan with a thick bottom. Add the 3 tablespoons of flour and mix well so as not to become lumpy. Gradually add the milk, stirring constantly, and leave on the fire until the composition thickens, having the consistency of a cream. Take the pan off the heat and add a teaspoon of salt.

Separate the eggs, and add the yolks one by one to the milk composition, mixing well after each one.
We beat the egg whites hard with a pinch of salt, then we incorporate them with light movements, from the bottom up, in the composition with the yolks.

Preheat the oven to 180 degrees. Pour the composition into a 28/40 size tray lined with baking paper, and bake for 20-25 minutes, until lightly browned on top.

Carefully remove the tray from the oven and let it rest for two minutes, then cover it with baking paper and turn the tray upside down in a firm motion. We roll the countertop with the help of the paper at the base and leave it to cool.

For the filling I used simple cheese combined with smoked, but I think you can make any combination of cheese, including meat and vegetables. So I put the cheese on the grater with big holes, I opened the roll, I put the filling and I rolled again. I put the roll in the oven for 5 minutes, also at 180 degrees, to thicken the filling.

We serve with great appetite as an appetizer or for breakfast with a large cup of milk (this is for children like me: P) or a cup of coffee for those who prefer this option.


Cheese roll


Method of preparation

Margarine, milk and salt are boiled. After the margarine has melted, remove from the heat and add the flour. After homogenization, the 4 eggs are incorporated in turn.
The composition is poured into a stove tray lined with baking paper.

Level (with a damp spoon) and put in the oven until the edges of the sheet become light brown (approx. 25 min, over medium heat). After baking, pour over a damp towel, roll and leave for 15 minutes.

Unroll, remove the towel and grease the sheet with sour cream and sprinkle with grated cheese.
Roll again, grease with cream and put back in the oven for approx. 10 minutes (for melting the horse).

If you have guests in the evening, prepare the morning roll. Keep it cold (no more than 10 hours) and put it back in the oven (to melt the horse) before serving.


  • 300-400 g cream cheese
  • vanilla essence
  • 80 g powdered sugar (an envelope from Dr. Oetker ie)
  • lemon or lime peel
  • optionally, lemon / lime juice to taste for a refreshing cream
  • about 200 g of strawberries
  • 10 g gelatin
  • 100 g sugar

In a large bowl, break the 4 eggs, add the sugar and mix for a few minutes until the composition triples in volume. The more frothy the eggs, the fluffier the roll will be. Once you have reached the right place with the foam, add the vanilla essence and the 2 tablespoons of warm water, then mix a little more. Wash the mixer that you will need it later.

Preheat the oven to 180 degrees.

Mix the 100 g of flour with the 5 g of baking powder and salt powder, then sprinkle a LITTLE over the composition obtained from the eggs. With a flexible spatula, mix from the bottom up & # 8211, ie put the spatula at the bottom of the pot and fold lightly so that all the air does not come out of the composition. Continue to sprinkle a little and do not rush to mix with that spatula because it spoils the job. I'm usually in a hurry, but I looked at those pictures on Pinterest so much that I said I'd better be patient.

Place the baking paper in the tray so that it covers all the walls. If it is too narrow, patch more with smaller pieces of baking paper, but the largest should be over the patches. Pour the composition and put in the oven for 12-15 minutes at 180 degrees. If it starts to smell like eggs, don't panic, it will soon lose that smell. It smelled so bad to me because the vanilla essence was unfortunately not strong enough, so you better use Dr. Oetker.

Meanwhile, on a free and straight surface, spread baking paper large enough to fit the worktop on it. Sprinkle powdered sugar over the baking paper so that you place the top directly over it, and the paper will not stick. When the countertop is ready, use all the necessary talent to turn the countertop over the paper with powdered sugar.

Because I had a big tray (it was the oven tray, now, what to do) I used the other oven tray for the trick: I put the paper with powdered sugar on its bottom, and when the countertop was ready, I put quickly into the oven tray. Then I turned both trays, got rid of the tray in which the top was made, and it remained over the bottom of the other, directly on the baking paper.

Carefully peel off the baking paper from the countertop (because the countertop will now be upside down, so this is the paper that was in the oven) and then cover it with a clean tablecloth or kitchen towel (NOT paper ) until it cools. Once covered, the countertop will not dry and will not crack when you roll everything.


Cheese roll

It is a roll that is easy to make, and with the recipe I can't brag that it belongs to me, because I took it from my mother. So we get to work with the ingredients at room temperature.

Melt the butter in a pan with a thick bottom. Add the 3 tablespoons of flour and mix well so as not to become lumpy. Gradually add the milk, stirring constantly, and leave on the fire until the composition thickens, having the consistency of a cream. Take the pan off the heat and add a teaspoon of salt.

Separate the eggs, and add the yolks one by one to the milk composition, mixing well after each one.
Beat the egg whites with a pinch of salt, then incorporate them with light movements, from the bottom up, in the composition with the yolks.

Preheat the oven to 180 degrees. Pour the composition into a 28/40 size tray lined with baking paper, and bake for 20-25 minutes, until lightly browned on top.

Carefully remove the tray from the oven and let it rest for two minutes, then cover it with baking paper and turn the tray upside down in a firm motion. We roll the countertop with the help of the paper at the base and leave it to cool.

For the filling I used simple cheese combined with smoked, but I think you can make any combination of cheese, including meat and vegetables. So I put the cheese on the grater with big holes, I opened the roll, I put the filling and I rolled again. I put the roll in the oven for 5 minutes, also at 180 degrees, to thicken the filling.

We serve with great appetite as an appetizer or for breakfast with a large cup of milk (this is for children like me: P) or a cup of coffee for those who prefer this option.



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