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Three delicious recipes with telemea
Cheese is a food that you should not miss from your diet. This can help you keep your liver healthy, preventing the development of liver cancer. In addition, the researchers found that the cheese helps strengthen the immune system and prevents tooth decay. And, if you don't like to eat simple telemea, you can integrate it into different delicious recipes, such as:
Crochets with telemea
If you like traditional cheese croquettes, try the ones with telemea. They taste saltier, but they are just as easy to prepare. In addition, they are a perfect choice for entrees.
- 200 g telemea
- 4 potatoes
- 1 or
- 3 tablespoons flour
- ½ teaspoon of cumin
- 1 cup oil
- ½ teaspoon of paprika
- salt and pepper to taste.
For starters, boil the washed potatoes for 20 minutes. When they are ready, clean them and pass them through a fine grater. Then grate the Telemea cheese. In a large bowl, mix the cheese and potatoes and then add the rest of the ingredients, continuing to mix until you get a homogeneous composition. With wet hands, you will then shape the dough into small balls, which you can easily fry. The croquettes are fried in a pan with hot oil and left to brown on all sides. Then they are taken out on a napkin and served with a salad.
Spinach and telemea tart
Tart with spinach and telemea is a delicious dish that is prepared quickly, and can be a good choice for a family dinner.
- a sheet of puff pastry
- 400 g spinach
- 250 g telemea
- 1 onion
- 3 eggs
- 100 g cream
- 2 teaspoons starch
The first time you will clean the spinach, which you will wash and scald. Then let the spinach leaves drain, squeeze them and chop them into larger pieces. Then you will chop the onion, which you will harden in a few tablespoons of oil. Add the spinach, and sauté the whole mixture for a few minutes. Add eggs, grated cheese, cream and starch. Mix half of the composition with the spinach and onion. Then, put the puff pastry in a tart or cake tray, pour the composition with spinach, and then on the simple one of eggs, cheese and cream. Preheat the oven to 200 degrees C, and let the tart bake until the puff pastry is well browned.
Zucchini stuffed with telemea
If you want to lose weight, we recommend that you include zucchini in your diet, because it is low in calories. In addition to potassium, it contains phosphorus, calcium, magnesium, iron. In addition, the zucchini stuffed with telemea is easy to prepare and is extremely delicious.
- 2 fresh zucchini
- 1 tablespoon butter
- 1 finely chopped green onion
- 2 cloves of crushed garlic
- 1 or
- 1 tablespoon flour
- 2 cups of telemea cut into small pieces
For this recipe, you need to cut the zucchini in half and clean the center with a spoon. Then melt the butter in a pan and sauté the pumpkin pulp, along with the onion and garlic. In a bowl, beat the egg as for the omelet, and add the hardened onion, flour and Telemea cheese, mixing the ingredients well. Then fill the zucchini with this mix and sprinkle the paprika over them. Bake the zucchini in the oven at 180 degrees C for 25-35 minutes.
If you want to try one of the above recipes, we recommend you to use Ibănești telemea, very delicious and perfect for cooking. In addition, it can be served in salads, but also in various pasta recipes. We wish you more cooking and good appetite!
How to distinguish cheese with palm oil from real cheese
The milk cheese, once cut, has almost equal air holes. They cannot be falsified. If you do not see the equal holes, give up, most likely you have in front of you counterfeit cheese with calcium chloride.
Calcium chloride gives the product consistency. You can do another experiment: cut a piece as big as a box of matches and put it in the freezer overnight. If it is "clean" cheese, it will remain whole. The counterfeit cheese will crumble.
Another experiment, a little faster, is done by putting a piece of cheese in boiled water. Do not melt more than 40% when boiling. If this happens, it's margarine cheese.
Likewise, a piece of cheese placed in cold water, when salted, will remain whole if it is prepared correctly, from milk. The other products will crumble.
Donut appetizer from polenta with salted cheese
Because I had polenta on the menu the day before and because there was still a slice left uneaten, I thought of preparing this recipe for Donut appetizer from polenta with salted cheese.
They turned out very good, but few for my greedy ones, so I had to repeat the recipe as soon as possible.
I started from This Cheese Polenta Pillow Recipe. But I adapted it along the way and they didn't come out so crispy. They came out just like donuts with an airy interior and the taste of cheese with polenta.
And to give them extra flavor, I added some dried basil.
You can flavor them to your liking, with thyme, rosemary, paprika, cumin, or whatever else comes to mind. I assure you I'm great.
The appetizer donuts made of polenta with salted cheese are served as a snack in front of computers or televisions. I go served with green onions, or with a cup of yogurt.
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Published by Ligia Pop
Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all articles by Ligia Pop
How is telemeau prepared?
As I said above, the curd is the basis for preparing other cheeses. Telemeaua is one of them. This is a cheese which occurs throughout our mioritic space. This variety of cheese is appreciated by tourists. Telemeaua is prepared from curd (from cow's, sheep's or goat's milk), which must stand in brine for maturation. In 2004, telemeau produced in Romania became a protected brand, recognized internationally.
This is what Telemea cheese looks like
Omelette with new potatoes and Telemea cheese
Frittata is a kind of omelette made in the oven, in which you can add whatever combinations of ingredients you want. I chose to make an omelette with new potatoes and Telemea cheese. The recipe is extremely simple and fast, and it will definitely tickle your taste buds!
Wash the new potatoes well and cut them in half if they are small or in 4.
Heat a little olive oil and add the diced potatoes. Brown for about 10 minutes, then add the diced onions and cook for another 5 minutes.
Advice! Use a completely metal pan & ndash without a plastic handle & ndash that can also be put in the oven.
If there is excess oil, it drains.
Beat the 8 eggs in a separate bowl and add over the potatoes.
Chop the onion and garlic cloves and add them to the pan. Mix well and turn off the heat.
Sprinkle grated Telemea cheese on top and put in the preheated oven at 180C for approx. half an hour.
Serve hot..with bubbling cheese..and with paprika and fresh greens on top. A wonder!
The Gourmandelle.com recipe.
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Ciabatta stuffed with cheese
& # 8211 1 large ciabatta (280 g), 250 g lightly salted telemea cheese, 50 g sour cream, 50 g cherry tomatoes, ½ teaspoon coarse crushed colored pepper mix, margarine, grated cheese for pasta
Crush / grate the cheese a little, mix with the cream and pepper. We cut the tomatoes into rounds. Cut the ciabatta ½ thick and grease the outside with margarine. Wallpaper a tray with baking paper and place ½ ciabatta. Spread half of the cheese, cover with slices of tomatoes. Put the rest of the cheese in a layer and cover with the second piece of ciabatta. We press a little. Sprinkle grated cheese on top. Put in the preheated oven on high heat (200) for 10 minutes. Serve immediately.
Good appetite! (if you liked it leave a comment)
Upper telemea matured from sheep's milk
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Validity on delivery: Minimum 4 days
Producer AUTHENTIC PROD
How many of us do not miss the natural products and the authentic taste of the cheeses of yesteryear ?! when the products were obtained from healthy animals, raised freely on large meadows and traditionally fed on grass.
Out of the desire to preserve the traditions and the authentic way of preparing cheeses, according to recipes only of known skilled bacilli, without preservatives or other additives that intensify the taste and color, from healthy animals, grown freely on large meadows and traditionally fed untreated grass chemical.
Authentic Prod offers you a wide range of dairy products, where the manufacturing and maturation process takes place gently, which makes the cheese retain its nourishing properties.
With two farms, one for cows and goats, grazing freely on the extensive meadows of the Târnavelor valley, in Alba county, and the other for sheep, just 60 km from Bucharest, in Dâmbovița, Autentic Prod appeared out of respect for health and authentic products, directly from manufacturers.
Pies with telemea in homemade or commercial foil
Telemea pies will always be a quick snack and appreciated by both children and adults alike. They are tender to melt in the mouth, they can be filled with various from telemea, olives, mushrooms, meat, etc.
I remember my Nicu tizul and the head pastry chef at the hotel where I started my internship as a chef, he was a skilled specialist and very appreciated for the products he made. I remember that I always ran to him in the laboratory to "steal" something else. And in addition to the love of baking, I caught on the fly some recipes that I share with you today. You can make much more than you need, as I make 4-5 servings at a time, I freeze them and when I feel like baking them.
Stay tuned for the list of ingredients, but also the simple way of preparation and the result will be far beyond your expectations.
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- 800 g dough sheets
- 500 g drier telemea
- 2 eggs
- Optional 1 dill connection
- A yolk
- 1 tablespoon milk
- Seeds according to preferences or without
Method of preparation:
Preheat the oven to 190 degrees.
Wallpaper 2 baking trays with baking paper.
In a bowl we put the telemeau that we crush or we put it on the grater with big meshes, we add 1 egg and if we chose to make it with dill we put it also chopped. Stir until smooth and set aside. I also had a piece of bellows, which I kept in the fridge for a while and I didn't want it to spoil, so I put it on too. Also in the photo you will find more eggs, due to the fact that when I make these pies I make several portions and freeze them. Then when I feel like cakes, I just take them out of the freezer and bake them.
Divide the dough in half. We put some of it in the cold until it's her turn.
We spread the dough with the size of 60/45 cm, it will come out quite thin, somewhere around 2-3 mm thick.
Divide the dough into 3 equal parts using a dough knife or spur. With the help of a bag with a shapeless spray, distribute half of the amount of cheese in the lower part of the dough on all 3 strips of dough.
We do the same with the other dough and the remaining cheese composition.
Beat the other egg and grease the top of the dough.
We roll in 3 parts like this: we come with the lower part over the dough, so that we have one third of the width of the dough left and we turn once more.
With the help of a knife we cut every 5 cm and thus we will get somewhere around 12 pieces / roll. We can cut smaller or larger depending on how small or large we like.
Put the pies in trays lined with baking paper, grease them with the yolk mixed with milk and sprinkle your favorite seeds, I used black sesame and hemp seeds. Bake 2 trays, 18-20 minutes or less, depending on how many trays we have. We can put them next to each other and then the filling will not come out, I like them slightly spaced because the cheese that comes out of them melts easily and becomes crispy.