Cannelloni with sweet raisin cheese and sour cream
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It's the first time I try something like that, it leaves something to be desired but the taste is delicious.
- 340 g sweet cheese
- 200 g sugar
- 100 ml thick cream (two full tablespoons)
- 1 sachet of bourbon sugar
- 6 eggs (they were small)
- 100 liquid whipped cream
- 150 g raisins
- 16 laundry cannelloni
- 100 ml of milk
Preparation time: less than 90 minutes
RECIPE PREPARATION Cannelloni with sweet raisin cheese and sour cream:
Mix the cheese with 150 g of sugar well, add 4 eggs and bourbon sugar, then the raisins. Fill the cannelloni tubes and place in a heat-resistant dish. mix well, then add the whipped cream and milk.
Pour the mixture over the cannelloni and put in the oven over medium heat for about 45-50 minutes.
Serve hot or cold are just as good.
Method of preparation
I used fresh pie sheets.
We move on to "making" the filling: if the cottage cheese is more watery then we put it in a double gauze and let it drain.
Then mix the cottage cheese with sour cream, eggs, grated lemon peel, vanilla essence, raisins, salt, vanilla sugar and semolina. Add the sugar. it depends on how sweet everyone wants. We mix for a good homogenization with a wooden palette.
Melt the butter, let it cool and then grease each sheet of pie separately. Overlap four sheets for each roll and grease each with a generous layer of filling, then roll
I got three rolls that I placed spinning in a round tray lined with baking paper. Grease with egg yolk
and put in the preheated oven.
Bake for about 20 minutes and when it is nicely browned, take it out of the oven.
Powder with powdered sugar, cut and serve. delicious good!
Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder
In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.
How to make the recipe for noodles with sweet cottage cheese, cream and raisins & # 8211 quick dessert?
How to properly boil al dente noodles?
In this way I generally use homemade noodles. That's what her grandmother did to her and that's what I do to her (the recipe here). However, you can also choose commercial pasta, both long and wide (tagliatelle, papardelle, spaghetti, maccheroni) and short pasta (penne, fusilli, farfalle, etc.).
The result obtained depends on several factors: the amount of water, the quality of the pasta, the cooking time. The best are homemade noodles, but you can also buy commercially available pasta that have the character of homemade noodles, respectively tagliatelle, papardelle (fresh or dried). If you drill you can use any other quality pasta. Boil the pasta according to the instructions on the package. In principle, boil water with a teaspoon of salt (for every liter of water) and when the water boils add the pasta or noodles and time about 8 minutes from the moment the water starts to boil again. After about 6 minutes I taste a noodle to see if they are boiled or not. I don't like spaghetti and porridge at all and that's why I'm careful. The pasta must be al dente. Remove in a strainer and rinse quickly with cold water. Drain.
Snails with sweet cheese and raisins
Fluffy snails stuffed with sweet cheese and raisins, a delicious dessert that is easy to prepare and does not involve too much time. They can be served with a glass of milk, they are extremely tasty and fragrant.
Snails with sweet cheese and raisins recipes. Snails with sweet cheese and raisins images.Preparation Filling
Dough preparation - 100 gr of flour is mixed with yeast, add warm milk and mix.
Cover the bowl with cling film and put in a warm place for about 10 minutes, until it doubles in volume.Eggs are mixed with sugar, vanilla extract , oil and salt. The formed composition (not to be cold) is added over the mayo. Mix well with a whisk until you get a homogeneous composition. Gradually add the rest of the flour and mix. We will get a dough similar to sweet bread . Cover with cling film and leaven in a warm place until it doubles in volume.
Cannelloni with cheese
What do you say? Do you feel like cooking today? I know that you will run away with my recipe with everything when you see that you have to turn on the oven again :))) but it only takes about half an hour and the end is super delicious.
A simple recipe for cannelloni with cheese, a light recipe without meat & # 8230
10 tubes of cannelloni (for a 20/20 cm bowl)
100-150 g of fresh mozzarella
250 g cottage cheese
100 g telemea
1 tablespoon sour cream
salt and pepper
hot pepper flakes
a few green thyme leaves
Put all the ingredients in a bowl and mix them with the vertical blender until you get a fine cream cheese.
For Bechamel sauce:
50 g butter
2 tablespoons flour
400 ml of milk
salt and pepper
Melt the butter over low heat, remove from the heat and add the flour, stirring constantly, so that no lumps form. We dissolve the composition by pouring the milk a little. Homogenize, season to taste with salt, pepper and nutmeg. Put the pot on the fire again and cook until it starts to thicken. Leave to cool.
We put the cream cheese in a posh or in a thicker bag, then we fill the tubes with cannelloni. It's easier and faster that way, than with a spoon.
Place the stuffed pasta in a heat-resistant dish greased with olive oil, pour evenly over the Bechamel sauce and then cover with a generous layer of mozzarella.
Bake on medium heat for about half an hour, until lightly browned on top.
Cake with cream, cottage cheese and raisins. No dough
Do you want to prepare a delicious dessert for a family or holiday meal? Try the cake recipe with sour cream, cottage cheese and raisins. It is so good that it ends immediately. Hurry up and grab a piece!
- 400 gr sour cream, 7 eggs, 650 gr sweet cheese
- 300 gr sugar, peel and orange juice
- 200 gr butter, 50 gr flour, 60 gr semolina, a pinch of salt
- 60 gr starch, a teaspoon of baking powder, or rum essence
- A handful of raisins, an envelope of vanilla sugar, powdered sugar (for decoration)
How to prepare the cake with sour cream, cottage cheese and raisins?
For starters we will sift the flour together with the baking powder. We will then break the eggs and separate the egg whites from the yolks. Beat the egg whites with the sugar until you get a hard and shiny foam.
Then rub, in another bowl, the yolks with a pinch of salt. Melt the butter and leave it to cool, then put it in a tall bowl and mix it with sour cream. Then add the cheese, egg yolks, grated orange peel, orange juice, vanilla sugar and rum essence and mix well. Then add flour, starch and semolina.
The cheese mixture is mixed with egg foam. In a round cake tray or a yena tray, lined with baking paper, put half of the composition, add a row of raisins, then pour the remaining composition. Put a few more raisins on top and put the tray in the preheated oven at 220 degrees for 10 minutes.
After the 10 minutes have passed, lower the temperature to 170 degrees and bake the cake for another 50 minutes. When it is ready, take it out of the oven, leave it to cool, then sprinkle powdered sugar on top and serve. Good appetite!
For starters, mix the cheese with 150 g of sugar and raisins. They should be lightly hydrated beforehand in vanilla essence water. Add a little salt, cream, 50 g soft butter and eggs. Homogenize the composition well.
Separately, the pasta is boiled in water with a little salt, then drained and mixed with a little butter. Leave to cool. Separately, grease a heat-resistant dish with butter and start building the pudding. First, a row of bavettes is placed in it, then a row of raisin cheese. Again put a row of boiled and squeezed bavettes, another layer of sweet cheese. Repeat the process until the ingredients are finished. Place the dish in the oven until the delicious bavettes with cheese and raisins are well browned on the surface.
Separately, prepare a berry sauce. Mix the berries with 150 g of sugar and bring to a boil. Boil the mixture until the sugar melts completely. After the sauce is cooked, pass it through a sieve to remove the seeds. This sauce is used to glaze the bibs with cheese and raisins during serving. This dessert can be served cold and hot.
I made this Easter cheesecake instead of Easter. It was delicious.
But you can prepare it at any time, it has the delicious taste of pie with sweet cheese and raisins.
Now that we are in the season of strawberries and cherries, you can put fresh fruit on top.
Don't give up the cream topping, it's so delicious. & # 128578
an envelope of vanilla pudding (or 40 g starch)
180 g sour cream
& ndash quantities for a tray with a diameter of 20 cm & ndash
Finely chop the biscuits and mix them with melted butter and milk.
We put them in a cake tin with removable walls (20 cm in diameter) and press well with a spoon.
You can use a tray up to 23 cm in diameter.
I make the parenthesis. I used 300 g of biscuits + 150 g of butter and 5-6 lg of milk, because I climbed the crust on the walls of the tray.
It is not mandatory. With the amount of 200 g, cover only the base of the tray.
Mix in a large bowl: cheese, sugar, vanilla sugar, lemon peel, beaten eggs with a fork before,
Bake at 180 C for 15 minutes, then 40-50 minutes at 160 C.
Let it cool in the closed oven for about 30, then shock it from the oven.
Let it cool completely and take it out of the mold, on a plate.
I left it in the fridge until the next day when I put the sour cream topping.
mixing all the ingredients: fermented cream, powdered sugar, a pinch of salt and vanilla.
EASTER RECIPE: Easter stuffed with sweet cheese and raisins
Here's what you need to prepare the delicious Easter recipe stuffed with sweet cheese and raisins:
100 grams of butter, 10 eggs, 1 lemon, 500 ml milk, salt, 200 grams of sugar, 1 kg of flour, 50 grams of yeast, 2 ampoules of rum essence, 200 grams of raisins, 500 grams of fresh cottage cheese, grated rind from a lemon, 100 grams of cream.
How do you prepare it? First, the raisins are hydrated in a rum essence mixed with a little water, after which a yeast mayonnaise, a tablespoon of flour and 100 ml of warm milk are prepared. After mixing well, leave to rise until it doubles in volume. The next step is to separate 7 eggs from egg whites and yolks, and the latter are rubbed with a pinch of salt until you get a light foam.
Put the remaining milk to boil, along with the sugar, until it starts to boil, then leave it to cool. When the composition has cooled enough, add a rum essence, egg yolk foam and grated lemon peel.
In a large bowl, place the flour, previously sifted. Make a hole in the middle, then add the mayonnaise and milk. Knead until the dough is smooth. Melt the butter and gradually incorporate it. The composition is kneaded well, until the crust is easily detached from the hands and left to rise for about 45 minutes.
During this time, mix the cheese with the sugar, the remaining 3 eggs, the raisins, the cream and a little lemon peel.
After the dough has risen, divide it into four equal pieces, from which we will make two pieces of Easter.
Part of the dough is stretched and will be added in a round shape. Another part will be stretched in a long, twisted string and will be added on the edge of the vessel, to increase again, until the volume doubles.
In the middle, put the filling with cheese and raisins, which we repeat for the other Easter, after which it is put in the oven, preheated. After browning, the Easter leaves are left to cool so that they can be easily cut.
Delicious Easter with sweet cheese and raisins is a traditional and delicious homemade cake. Make a yeast mayonnaise, 1 tablespoon of flour and 100 ml of warm milk. It is allowed to increase until it doubles in volume. Separate the egg whites from the yolks. Rub the yolks with a pinch of salt until they turn white.
Put the milk to boil together with the sugar and let it boil for the first time, then let it cool. When warm, add 1 ampoule of rum essence, egg yolks and grated lemon peel.
In a tall bowl we put sifted flour 2-3 times, so it will be looser, and the cake will grow nicely. Make a hole, add mayonnaise and warm milk. Knead until all the liquid is incorporated. Heat the butter a little and gradually incorporate it. Knead vigorously until the dough no longer sticks to your hands. Add the raisins kept in rum and knead until you incorporate all the raisins.
Cover the dough and leave it to rise, about 40-45 minutes, in a warm place, until it doubles in volume.
Meanwhile, mix the cheese with the sugar, sour cream, lemon peel and raisins kept in rum. Divide the dough into two parts. In turn, the pieces are further divided into two.
We spread a part of the dough and put it in a round cake shape. Spread the second half in a long roll and twist it. Add it on the edge and let it rise again, until it doubles in volume.
Put the cheese filling in the middle and put it in the preheated oven until it browns nicely on top. Do the same with the remaining dough.
Let the Easter with sweet cheese and raisins cool before cutting.