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Get on your lap with telemea

Get on your lap with telemea



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for the beginning we prepare the mayonnaise as follows: we crush the yeast and mix it with 2 teaspoons of caster sugar over which we add half of the milk that was a little heated, and then we add a spoonful of flour and mix so that no lumps form and let it grow 10 minutes mayaua.

separate the potatoes separately, wash and boil.

after boiling, drain the water and grind, then mix with 2 tablespoons powdered sugar, the 2 eggs and a pinch of vanilla bourbon sugar.

separately place the flour in a bowl after it has been sifted and add the tangerine peel.

then add the raised mayonnaise and the potato mixture, along with the remaining milk.

knead an elastic dough and leave it to rise for an hour.

meanwhile mix the telemeau that has been crushed and mix it with eggs, sugar, rum essence and sachet of vanilla bourbon sugar.

after the dough has risen, spread a sheet and divide it into 4, putting a spoonful of cheese in the middle of each square, then join the ends in such a way as to form a flower.

the pies are left to rise in the tray, after which they are greased with the remaining beaten egg and powdered with sugar and put in the oven, which was well heated.

leave for 45 minutes and remove and powder with powdered sugar!


Lap with a belt - Recipes

Waistband with cow and raisin cheese (4 pcs X 200 gr)

Folded with great care, with sweet cheese and raisins, the Poale’n Brâu Vatra Domnească pies remind the taste of childhood.
Served with a cup of milk or a glass of wine, lap pies in the waist prove to be a real treat.

Waistband with salted telemea and onion (4 pcs X 200 gr)

Folded with great care, with telemea, onion and dill, the pies Poale’n Brâu Vatra Domnească are reminiscent of the taste of childhood. Served with a cup of milk or a glass of wine, lap pies in the waist prove to be a real treat.

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BRAU (CHEESE) WITH SALT CHEESE (VIDEO RECIPE)

My dear ones, I promised you some time ago to prepare the salty version of the lap-in-the-pie pies. Here I managed to make time for these delicious fluffy pies, filled with cheese and green onions. Mmm, a treat!

For the filling of these delicious pies we used Telemea cheese, but you can also use cottage cheese (sweet) and add salt to taste.

If you can't decide and you don't know which pies you like best, you can prepare half with salted cheese and half with sweet cheese and raisins. If you ask me, I would prepare some more dough so that I would have some fluffy chocolate croissants. But you will have to give up the vanilla essence from the dough but you can put more in the filling.
And as an additional element of differentiation between the 2 types of pies, I decided to fold them in the shape of roses. The rose cheeses are nicer than the ones in the traditional envelope shape, aren't they :)
My husband really liked these lapel pies with Telemea cheese and green onions. But I prefer the sweet ones :)

Ingredients needed to prepare the recipe Poale-n brau with salted cheese

- 500 gr of flour
- 12.5 gr of fresh yeast + 1 teaspoon of sugar
- 1 yolk
- 250 ml of warm water
- 1 teaspoon of salt
- 30 ml of oil

Pie filling on the lap
- 400 gr telemea cheese (or feta)
- 4 sprigs of green onion
- 2 egg whites (left)

For greased pies:
- 1 egg yolk mixed with 1-2 tablespoons of water or milk

Optional: poppy seeds sprinkled on top

Preparation Poale-n belu with salted cheese

I placed the dough thus prepared in a lightly greased bowl with oil, covered it with food foil and left it to rise, in the heat, for about 45 minutes - 1 hour (or until it doubles in volume).
In the meantime, I prepared the filling of the pies on my lap.
I put in a bowl the grated cheese, the egg whites and the green onion cut into rounds (the white part and the green part). I mixed well and set aside.

After the dough has risen, I place it on the work surface sprinkled with flour. I divided the dough into 11 pieces.
I took a piece of dough and spread it in a circle. I placed the cheese filling in the middle.
With the help of a sharp knife I made 4 cuts at equal distances, leaving the middle uncut. I lifted a strip of dough over the filling, then the opposite strip, gently pulling the corners and gluing them together so that they do not fall apart. I repeated with the other 2 strips of dough.
I repeated with the remaining pieces of dough.
I placed the pies prepared in this tray, covered them with cling film and left them to rise for about 20-30 minutes.
I then greased the pies on my lap with egg yolk mixed with a little milk (or water), sprinkled poppy seeds on top and put them in the preheated oven (190ºC for the electric oven) for about 20-25 minutes or until I blush nicely.
Let the patties on your lap cool down then you can serve them with a yogurt.


Lap-in-the-waist recipe

Ingredients for 12 servings:

  • 600 g of high quality flour
  • 3 yolks
  • 100 g butter
  • 350 ml warm milk
  • 50 g caster sugar
  • 7 g dry yeast (or 30 g fresh yeast)
  • 1 sachet of vanilla essence
  • grated peel of a lemon
  • a pinch of salt
  • 1 egg for greased.

Ingredients for the filling:

  • 500 g fatty cow's cheese (traditionally, they are filled with bellows cheese sweetened with sugar, but nowadays cow's cheese is used, which is to everyone's taste)
  • 1 or
  • 200 g caster sugar
  • 2 sachets of vanilla sugar
  • 100 g semolina
  • 100 g raisins
  • a pinch of salt.

Method of preparation:

  1. In a large bowl, mix the sugar with the yeast and warm milk. Gradually, you will then add the 3 egg yolks, the butter at room temperature, as well as the grated lemon peel. Fill with a pinch of salt, and then with flour, which you will gradually incorporate. Knead the dough well until the composition is homogeneous, then leave it to rise in a warm place until it doubles in volume.
  2. In the meantime, prepare the stuffing for your feet. Drain the cottage cheese well, then mix it in a large bowl with the rest of the ingredients. You will end with semolina. If the filling seems too soft, you can fill it with a little more semolina, so that it binds better.
  3. After the dough grows, you will spread it with the help of the rolling pin, on the countertop already covered with a thin layer of flour. The well-rolled dough will then be cut into 12 equal rectangular shapes - as far as possible. Use a spoon to spread the filling on each of the squares of dough.
  4. To close the cheeses, use the technique of folding an envelope, which is easier. You will use the beaten egg to glue the corners of the cheeses, but also to grease them so that when baked they get a pleasant golden hue. Some housewives from the area of ​​Moldova prefer to fold the cheeses tightly, gathering with their fingers the corners in the shape of a moth, in the middle.
  5. Place your feet on your waist, side by side, in the tray previously covered with baking paper. Then place the tray in the preheated oven at 170 degrees. In no more than 20 minutes, they will be ready. They will be nicely grown and will take on a golden hue when they are ready to be taken out of the oven. At the end, for a more pleasant look, you can decorate them with powdered sugar. But traditionally, they are served as such, with no other additions.

In Moldova, housewives prepare the lap on their belts on holidays, Sundays or when giving alms. That is why they are all the more appreciated, not being served very often.

Prepare your lap for your loved ones, whether it is a holiday or not. Children can even take them packaged at school, to serve as a snack between meals, and adults can serve them in the morning, for breakfast, with a coffee or herbal tea.

If the legs in the belt are not consumed as soon as they are prepared, it is good to keep them on a plate covered with a towel or in the refrigerator, to make sure that they do not spoil or dry. You can reheat them in the microwave if you like them hotter than cold.

For a traditional-flavored meal, serve the legs in the waist after dishes such as sarmalele or Moldovan tochitura, along with a glass of red wine or a strong brandy.


Lap on the waist: for them it's worth rolling your hands and getting to work

There was a time when my soups meant plantain and parsley leaves picked from the garden and boiled in a tiny pot in the summer kitchen. Also at that time I was making mayonnaise by rubbing the tap water. Okay, in the bowl. It's almost unbelievable how I still remember that time, now that Alzheimer's and I are getting better and better every day.

And if I ever remember any of this, I will certainly never forget the cakes and pancakes made by my grandmother, her pies and meringues, the Moldavian martyrs, the whirlwind and the lap.

The latent Moldovan woman in my life is awakened to life several times a year by various cravings, and the other day she got up (badly) again for some lap in her belt.

I used to tell you that I accidentally made a combination that turned out to be a perfect pie for the pie. You can find it here, with the mention that this time I used lukewarm milk instead of water.

After kneading it and kneading it next to it, waiting for it to grow, divide it into about 8-10 equal pieces, which you spread with a torch in thicker, square sheets. In the middle of each put a healthy spoonful of filling. I mixed the sheep's milk with the cow's milk, in equal proportions (you can also mix the bellows cheese), and an egg, which coagulates the mixture when baking.

Then gather the edges of the sheet over the cheese filling so that it forms a kind of envelope, place the pies in a tray with baking paper and grease the feet in the belt with beaten egg. Before putting them in the hot oven, let them rise in the pan for about 20 minutes.

In the oven, it must first stay on a high heat for 10 minutes, until it turns brown like Moldovans who put their feet on their heads, after which, over a slow, slow fire, for another 20 minutes. They are eaten hot, with a piece of butter on top and cream.
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Poale-n belu pie & # 8211 A Moldovan recipe like at home

This recipe is another recipe that sends me thinking of my mother's home as a child. I personally learned this recipe from my mother and I want to share it with you. I hope you enjoy. Pie increase!

Dough ingredients:

  • 500-600 g flour
  • 300 ml milk
  • 50 g butter or margarine
  • 2 eggs (I used the house)
  • 3 tablespoons sugar
  • 25 g fresh yeast
  • vanilla essence

Ingredients for the filling:

  • 250 g Telemea cheese (cow, sheep or goat) or feta
  • 2 house eggs
  • 1 vial of vanilla essence
  • 200 g gray
  • 5 tablespoons sugar
  • raisins

Ingredients for topping:

Dough preparation:

In a bowl, mix the yeast, a little sugar, a pinch of salt, two tablespoons of flour and finally a little warm milk. We will mix until they are homogenous and will form mayo. Now we will cover the bowl with foil and let the mayo rise. Growth time is about 20 minutes.

In 20 minutes we will put in another bowl of flour. In the middle of it we will make a hole where we will place the mayo. Over these we will add eggs, remaining sugar, vanilla essence and warm milk. Stir continuously until smooth to form the dough. When it is ready, take it out on the top sprinkled with flour and start kneading it for 10 minutes. It will be very sticky. Over this we will add the butter (at room temperature) and we will continue to knead until it is fluffy. Now we will let the dough rise, in a warm place for an hour to become very fluffy.

How to prepare the filling:

This consists of mixing all the ingredients in a bowl. We will gradually mix the cheese, the 2 eggs, the vial of vanilla essence, the semolina, the sugar and the raisins. Stir continuously until you create a homogeneous and creamy composition. The filling is ready!

How to prepare pies:

After the dough has risen for an hour, we will take it and divide it into 3 equal parts. We will start by creating a rectangular sheet that we will cut into 4 equal (square) parts. In the middle of each square we will add the filling. At the end we catch the 4 corners and we will join them in the center by pressing a little on them to stick. We will repeat this process until the end of the dough and the filling.

We will now prepare a tray, lined with baking paper in which we will place the pies.

In order to have some perfect pies, we will have to let them rise again until they double in volume.

When our pies look ideal, we will grease them with beaten egg and sprinkle the caster sugar over it.

Meanwhile, preheat the oven to 170 degrees Celsius. We will place the pies in the oven, baking for 25-30 minutes.

When the pies are ready, take them out of the oven and grease them with a little sugar dissolved in water. It has a shining effect to them and produces a delicious crust.


Poale'n brau

Folded with great care, with sweet cheese and raisins, Poale’n Brâu Vatra Domnească pies remind the taste of childhood.
Served with a cup of milk or a glass of wine, lapel patches prove to be a real treat.

Waistband with salted telemea and onion (4 pcs X 200 gr)

Folded with great care, with telemea, onion and dill, the Poale’n Brâu Vatra Domnească pies remind the taste of childhood. Served with a cup of milk or a glass of wine, lap pies in the waist prove to be a real treat.

Products

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This site uses external cookies and scripts to improve your experience. What cookies and scripts are used and how they influence your visit are specified on the left. You can change your settings at any time. Your options will not affect your visit.

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This website uses your data only in order to communicate the status of your orders in our online store.


"Lap-in-the-belt" as when the grandmother was a girl versus the "lap-in-the-belt" modern, raised and educated in the city

Traditional Moldovan dessert, which has undergone changes with the emancipation of tastes.

The name "lap-in-the-belt" comes from women who wore catrinţa. In order to be lighter in movement when doing work, they would lift the corner of the cat and grab it by the waist.

When she was a grandmother, her "lap legs" were made with bellows cheese sweetened with sugar.

Leggings with sweet cheese are a modern urban fashion. The traditional recipe is kept in the country. They are given as alms at the Winter Estates or when they enter the Easter fast.

The fasting variant of "lap in the waist" are cabbage pies or cabbages, which are made with onions and sauerkraut hardened in pepper oil. They give alms especially to the people of Ovid.

"Lap in the waist" like a woman when she was a grandmother (20 pieces)

  • 1000 g of flour
  • 4 eggs
  • 400 ml of warm milk
  • 250 ml oil
  • 100 g sugar
  • 50 g of yeast
  • 1 teaspoon salt
  • 800 g of bellows cheese or kneaded sheep's milk, or sheep's cheese kneaded with salt
  • 4 eggs.

In a cup rub the yeast with a spoonful of sugar, over which pour a few tablespoons of lukewarm milk. Add 1 tablespoon of flour and mix well. Allow to rise in a warm place for about 30 minutes.

In a bowl put the flour over which the yeast, lukewarm milk, eggs, salt and sugar are poured. Knead vigorously for 15-20 minutes, then add the lukewarm milk, little by little, until everything is incorporated, and the dough comes off the hands and bowl. Cover with a towel and leave to rise for 1-2 hours.

Meanwhile, prepare the kneaded cheese and egg filling.

After the dough has risen, divide it into 20 equal parts.

Grease a board with oil, spread each piece of dough on the board, about half a finger thick, and fill it with a spoonful of cheese filling. Lift the "feet" of the dough over the cheese filling and stick with the egg. Leave to rise for another 20-30 minutes.

Grease a pan with butter or oil, place the pies, grease with egg and put in a hot oven at 180-200 ° C, where they last 30-40 minutes.

When she was a grandmother, she used to do it once in her lap / Only with salted cheese.

They went with a dry white wine.

Modern lapels, like in the city (20 pieces)

  • 1000 g of flour
  • 4 eggs
  • 400 ml of warm milk
  • 250 g butter or 250 ml oil
  • 150 g sugar
  • 50 g of yeast
  • 1 teaspoon salt
  • grated peel of two lemons.
  • 800 g well drained cow's cheese
  • 4 eggs
  • 1 teaspoon salt
  • 50 g semolina or 60 g flour
  • 150 g sugar
  • 100 g raisins
  • grated peel of 2 lemons
  • 2 tablespoons vanilla essence.

The preparation of the pies is done exactly like their smiles from grandma's time, only the ingredients from the filling are different, the technology being the same.

When ready, powder with vanilla powdered sugar.

One thought on & ldquo. "Lap-in-the-belt" as when the grandmother was a girl versus "lap-in-the-belt" modern, raised and educated in the city & rdquo

from both networks I combine the salted sheep's cheese in a smaller proportion with the cow's cheese and the grated lemon, orange, vanilla and rum and I also put a handful of raisins and if I put 6 eggs, I add 6 tablespoons of sugar, from here results a delicious filling for the lap in the waist and for the pie & # 8230I allowed myself only one idea.


Lap in the waist, the fluffiest and most fragrant pies

The recipe I'm going to give you is tested and re-tested because if there's one thing I don't like when it comes to pies of any kind, it's bread-type dough, tasteless, dry, bland, hard. For me, the pie is either fluffy or we don't bother to make it. And when it comes to the lap in the waist, the cheese composition must be an integral part of the dough, when you bite into it you don't know which is the dough and which is the cheese. Let it be a complete taste of fluff and aroma.

Now that we've made you salivate, let's get to work!

The recipe has no secrets, the difference between it and what you find on the internet lies in the quantities of ingredients, and as in any other recipe, their quality. Use fresh yeast if you have it, 000 cake type flour if you can and the best cow cheese you can find. Mine was Pilos, from Lidl.

Ingredient:

  • 600 gr 000 flour
  • 30 gr fresh yeast or 10 gr dry
  • 350 ml of lukewarm milk
  • 50 gr sugar
  • 3 yolks
  • 100 gr melted butter (and cooled)
  • lemon peel (organic required)
  • a little salt
  • 500 gr cow's cheese
  • 2 whole eggs
  • 150 gr caster sugar
  • 100 gr semolina
  • vanilla essence
  • lemon peel (organic required)
  • 1 egg for greased

Preparation:

Step 1: Put the sugar, a little lukewarm milk (from the 350 ml) and a tablespoon of flour (from the 600 gr) over the yeast and leave it to rise a little. About 10-15 minutes.

Step 2: In a large bowl I put the flour, I added in the middle the yeast, the rest of the warm milk, the melted butter and the 3 egg yolks. I mixed everything until all the ingredients were homogenous, and then I started to knead the dough. At the end, I added salt powder and lemon peel. The dough is soft, fine and very fluffy, a miracle for the relaxation of the hands and the psyche. After kneading it for a few minutes, I covered the bowl and let it rise for about an hour.

Step 3: In the meantime, I took care of the composition. In a bowl, I mixed the cottage cheese, the 2 eggs at room temperature, the sugar, the vanilla essence, the lemon peel and the semolina. I mixed everything with a spoon. The amount of semolina depends very much on the type of cheese used. The composition should sit on a spoon, like a thick cream. Don't run.

Step 4: After an hour, I unwrapped the dough raised extremely nicely, it looks like a fluffy ball of cloud and I divided it into 4.

From each piece I spread a sheet about half a centimeter high which I divided in two to result in 4 equal squares.

On each square I put a spoonful of composition that I spread a little (so as not to eat empty dough on the edges and have composition only in the middle), I joined the corners in the middle (join diagonally) once and then , once again and I put them in the tray. I greased them with egg and left them to rise for another 10-15 minutes.

Step 5: I preheated the oven to 180 degrees and left them for 10 minutes, and then lowered the temperature to 160 degrees and left them for another 15 minutes.

They are extremely fluffy and tasty, and even the unusual house Portuguese with sweet cheese desserts devoured them!

*** "Mother's destiny is a representation with an ironic-funny touch of today's family life,
as well as the inner universe of the contemporary, troubled and overloaded woman. Dina a
found the solution to leave yourself, as a woman, in the guidance of recognized instinct and feminine intuition
as a savior, plus a good education - that is, what you know after you have forgotten everything. ” This is my book


Method of preparation

For the dough:
Put flour, eggs, salt, heat the milk and put the sugar (a glass) to melt. Separately make the mayonnaise with a little milk, yeast and two tablespoons of sugar, and of course put over the flour with 2 sachets of vanilla sugar and lemon and knead well and with heated lard.
After it is well kneaded, leave it to rise for 40 minutes.

Grate the cheese through the small part, put two eggs over the vanilla sugar, a glass of sugar and lemon peel, chew well and add the semolina so that it is not very soft.


Take the dough, spread it by hand, put 2 tablespoons of cheese and wrap it in an envelope, and put all the pies in the greased pan.


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