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Dumplings with Cheese / Cheese Dumplings

Some time ago, my blog-acquaintance Jubistacha respected dumplings recipe for cheese . On that occasion he said that they are often eating in childhood, and the comments appeared many places where the kicks also long been known. I tried it I had not, and I'm sure it as either a cream (eg cream) and sugar in Serbia, nobody knows. Simply, here is a slightly salty cheese, not mixed with sweet. Only in the last ten years, the popularization of the cheese slowly cheesecakea tolerated in desserts.

I know that in Croatia (and even in Vojvodina, is not so Vera?) Is not so. I can not describe my shock when I saw her husband (who was born and raised in the Drava) that pours sugar on gibanica. By gibanica . And the watering polenta sweetened white coffee? They call it polenta, polenta, but the polenta, I immediately recognized him. :) While I'm not old age went to London, I had never seen or tasted cheese cake. Then she is my friend introduced to Bojana cheesecake with forest fruits (Boco, if you read this, thank you) and everything changed. I became a big fan cheesecakea, and when we got to Germany, I discovered quark and countless opportunities in the confectionery that it provides. Quarkplunder, Quarkbällchen (Unin, chocolate), Käsekuchen a hundred ways.

For the aforementioned reasons, Now it was obvious that the dumplings from grandma's recipe salt. However, I have one sweet Jubistachine liked so much that I decided to make a variation on the theme and to prepare the savory and sweet dumplings with cheese. Salt we ate for dinner last night with a salad, a sweet dessert today.

doing so I wanted to both dumplings are almost the same, so that only depending on the toppings and combinations are salty or sweet, but I decided to roll in bread crumbs salt, and the sweet crème anglaise make as the šnenokle . This idea was not born by chance: the šnenokle I have always loved yellow and white became more disappointed - when you bite into that bubble - that only air and a Wholesale tasteless nothing. Dumplings with cheese in their place would be something concrete, something that can chew. However, until I came up with a satisfactory result, I had to change anything and now I know what I changed them right back - and salty and sweet. The first salt!

Salty dumplings with cheese

• 500 g feta cheese
• yolk 3 tablespoons fat
• 6 tablespoons semolina
• 2 tablespoons flour teaspoon salt
• teaspoon baking powder

cheese is good in small pieces, to be creamy (may hand blender), so umut mixer with all the other ingredients. If the dough is too sloppily, add a tablespoon of semolina that, but once you reach the consistency that it somewhat hands you can format the ball, it's over.

In a large saucepan

put water and salt to a boil. During this time, in a pan in butter overdo breadcrumbs over low heat until they have received golden brown color. With wet hands make balls of dough and lower them in boiling water on medium heat. Dumplings should be cooked 10 minutes. After one minute will emerge the water surface, and after five minutes to flip them to the other side. When ready, roll up the bread crumbs and eaten immediately, as an appetizer, side dish or complete meal, with salad.

What have I changed? I decided to leave out the remaining three egg white mentioned in the original recipe. And it's not spontaneous, but after I made a mistake and still put them in the dough even though I suspected that too much to classes, but I always try to follow a recipe. And not only do I put the egg whites, but I have umutila hand, as we whisk from the mixer washed in the dishwasher. So, with whites the dough turned out fairly fluently, and then I had to add a powerful bite that I'd saved the day. OK, the lesson learned.

What else? Feta is a single very strong and salty cheese, but in this test, he loses flavor if you want to lump you have an intense taste of cheese, I suggest that half of the amount of feta replace some even stronger cheese - grated pecorino, for example, although I think it would even more interesting was the roquefort (if you put so extremely salty cheese, omit the salt).

I think it would be very interesting addition to the test was two or three tablespoons of finely chopped chives .

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sweet dumplings with cheese

For dumplings:

• 500 g quark *
3 egg yolks 1 tablespoon fat
• bladder
• vanilla sugar 6 tablespoons semolina
• 2 tablespoons flour
• teaspoon baking powder
• peel half a lemon rendanog

For the crème anglaise:

• 500 ml of milk
• 200 ml cream 3 eggs
• 5 tablespoons sugar
• 2 sachets vanilla sugar
• 3 tablespoons flour

* Quark is a German unsalted cheese with different fat content - 0.2% (Magerquark) to 60% (Sahnequark). Given that the dough goes fat, in the absence Magerquarka can use any cream, unsalted and low-fat cheese - in Serbia is a good substitute low-fat cheese Ella.

Drain whey cheese and mix it with other ingredients for dumplings. Since the unsalted cheese a lot softer than the fete, the consistency test is much žitkija than in saltwater varieties, and will form the dumplings with two buckets that have been pokvasili cold water - as well as meal-soup dumplings.

Allow the water with a pinch of salt to a boil in a large pot, then reduce the oven at moderate heat. One by one lump descend into boiling water and boil for 10 minutes. And the dumplings will be after five minutes to turn the other way. Finally, the extracted directly into the plate or bowl in which to be served and shall be remitted to the hot cream.

for cream in a saucepan medium mix milk and cream and place over moderate heat to throw away the key ", which would say our ancestors. While it heats, mix the eggs with sugar, vanilla and flour. Then slowly pour this mixture into boiling milk with the cream and stir with wire until it thickens, then cook another minute or two on low heat, stirring constantly.

I tried two different flavors with sweet dumplings - fresh raspberries and caramel sauce (buying) and raspberry proved to be a better solution, although I am sure that the homemade sauce and cherries go well with it.

Judgement : Salty dumplings are very nice invention, and as I said, even with the addition of a stronger cheese would be perfect.

I really liked what I remembered the sweet dumplings served with cream, I lived. Revenge for šnenokle! In this izvdebi reminded me a bit of Dampfnudeln, a great German (Austrian perhaps?) Kicks, which also goes with vanilla cream, except that the noodles cook by steaming.

Interestingly, the taste of cheese became more powerful only when they are cooled dumplings, although it was a little harder. Never two good together ...

Cheese Dumplings

I made these dumplings in sweet and in savoury variety. The original recipe refers to savoury dumplings, but my love for cheesy desserts made me reinvent them with quark. I rolled the savory ones in breadcrumbs, and for the sweet dumplings, I made a batch of crème anglaise and served them with fresh raspberries. Both are meant to be served warm, although the cheesy aroma becomes more prominent after they've cooled down.

Savoury Cheese Dumplings

• 500 g feta cheese (even better, go for 50% feta, 50% roquefort)
• 3 egg yolks
• 1 Tbsp lard
• 6 Tbsp semolina
• 2 Tbsp flour
• 1 Ts salt
• 1 Ts baking powder
• 1 cup breadcrumbs
• 50 g butter

Cream the cheese in a food processor. Add egg yolks, flour, lard, salt and semolina. Blend until smooth and add more semolina if needed - the dough has to be just thick enough for you to shape it into little balls with your hands. Bring water and some salt to a boil in a large pot. Wet your hands, shape medium-sized balls and put them into simmering water to cook for 10 minutes. After five minutes, flip them to upside-down.

In the meantime, melt the butter in a pan and fry the breadcrumbs in it until they're golden brown. When the dumplings are cooked, take them out of the water and roll in breadcrumbs. Serve with some salad or as appetizer.

Sweet cheese dumplings

For the dumplings:

• 500 g quark
• 3 egg-yolks
• 1 Tbsp lard
• 1 sachet vanilla sugar
• 6 Tbsp semolina
• 2 Tbsp flour
• 1 Ts baking powder
• zest of 1/2 lemon

For the crème anglaise:

• 500 ml milk
• 200 ml cream
• 3 egg yolks
• 5 Tbsp sugar
• 2 sachets vanilla sugar
• 3 Tbsp flour

Put the cheese in a sieve to drain excess water. Mix the cheese with remaining dumpling ingredients. The dough will be more liquid than the one for savoury dumplings because quark is creamier than feta. You will need to shape dumplings with two spoons before putting them in a pan of boiling water (cooking time and procedure are the same as for savoury dumplings).

After they are cooked, put them in your serving dish and cover with cream.

For the crème anglaise, mix milk and cream and bring the mixture to a boil on medium heat. Mix the remaining ingredients and pour them into the boiling milk and cream. Stir with a whisk until the cream thickens and cook at low heat for another few minutes, stirring constantly. Best served with fresh fruit!

Gold Price In Mustafa On Today

Russian štangle / Russian Bars

Another older recipe from grandmother's notebooks, this time, a cake with no fat other than those shown in the nuts. A nut is, quite. Cake me until yesterday was totally unknown, in the end I was pleasantly surprised. Just because of the absence of any previous period, not much to speak, but immediately move to the recipe.

• 250 g sugar 4 eggs
• 250 g chopped walnuts along
• 150 g raisins
• 3 bars of chocolate (100 g)
• 2 tablespoons soft flour

Ugrejte oven to 160 degrees without the fan 150 with fan. Chop the walnuts along and check on a grain of raisins not left pedicle.

foam, beat eggs with sugar and add it chocolate. The original recipe says grated, I melted chocolate. (I do not know if something changes, it is possible that has changed the consistency of hot chocolate eggs and sugar, because the mass was slightly sticky when I was poured into a mold.) walnuts and mix with two tablespoons of soft flour and raisins with a spoon stir in the cream eggs, sugar and chocolate.

Pour into small baking pan (20 x 30 cm) which previously covered with bakpapirom, flatten and bake about 40 minutes. If you want, when the cake is a little cool, you can sprinkle with cocoa.

What have I changed? First, the amount of sugar I decreased to 200 g because we thought that the cake is going quite enough raisins to sweeten it and it turned out that this was a good decision. Moreover, I added the cocoa top, so it's a little softened sweetness.

verdict: The cake is very nice, although it is understood that it is quite mrvičav without the fat that would have kept "together". This is not least because the flavor is so subtle that as soon as you try, just forget about the crumbs on the plate. Nuts are what makes 70% of the mass, eggs and flour seem only connective and hardly noticeable. However, chocolate adds its charm and I think next time I would rule with a bitter chocolate instead of chocolate for cooking, plus I raisins soaked in rum.

When we finished with dessert, Mickey and I were amazed how completely new and different cake lies between grandma's recipes. Things that do not resemble to anything else. Russian štangle, say, almost eccentric. Koh lemon too. Tiramisu with fruit, another unexpected favorite. And drunk muffins from last week are nothing the same, though, so look.

When I indulged in this project, I did not even foresee that it will be so sudden discovery. I wanted before only to perpetuate some treats which I enjoyed as a child, and not explore the country that were not on the map. Almost every recipe is something new and I regret it no more, because I would like to thank her. And most of all I would like to be able to interfere little with it. And then gustiramo and drink coffee and sighs: "Mmm ...".

Russian Bars

My grandmother's recipe book is turning out to be somewhat of a pirate's chest - Buried on an island a long time ago, and full of unexpected treasures. Each new recipe is a surprise. Although my original intention was to recreate the delicious cakes of my childhood, with each new effort, I am closer to charting unexplored seas than to revisiting the familiar.

This is one such cake - something I've never even eaten, let alone made before. Its name isn't a poetic take on ex-Soviet prisons nor is it in any way connected to the Moscovite nightlife. It is sheet cake, cut in thin rectangular form, thus resembling bars.

This means you will need a 30 x 20 cm cake form, lined with greaseproof paper, and before you start, remember to pre-heat the oven to 150 degrees C with fan, 160 without.

• 250 g sugar (I went with 200 g, because raisins are sweet enough)
• 4 eggs
• 250 g walnuts, chopped length-wise
• 150 g raisins
• 3 bars baker's chocolate (100 g)
• 2 Tbsp soft flour (type 500)
• some cocoa powder (optional)

Beat the eggs with sugar until frothy. Add raisins and melted chocolate. Mix walnuts with flour. Fold into the egg-chocolate mix using a wooden spoon.

Bake for about 40 minutes and sprinkle with cocoa powder if you wish the chocolate note to be more pronounced.

There is no additional fat in this cake and because it's full of coarsely chopped nuts, it will crumble while cutting. However, this is no impairment to the overall impression which is one of smooth refinement. Walnuts, raisins and chocolate are a match made in heaven, and you know it, so get down to business!