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Cut a lid from the bread and empty. Hold the core and lid.
In a food processor, grind the cheese, add mayonnaise and mix, then place the composition in the bread. Put the lid on and wrap it in aluminum. Bake at 180 ° for 1 hour.
I use the core to put it in the fondue, when the cheese is finished, cut the bread into slices and eat them, already with the cheese.
The ingredients are white wine, the cheese mixture (mixture of gruyere and friborg cowboy), garlic cloves rubbed with * caquelon * (ceramic pot in which fondue is made)
After I crushed the garlic cloves (I put about 3-4), and previously rubbed the walls and bottom of the pot, I left the rest in the pan. I added 4 dl of white wine and 1 kg of cheese mixture.
Put the pot on low heat at first, and always mix with a wooden spoon.
When the wine begins to mix well with the cheese, the temperature of the fire rises, stirring constantly. When the mixture is well homogenized, add a glass of kirch (mixed with starch).
Leave it on the fire (stirring constantly) and then transport it to the table, where it is left on a stove.
Bread cut into cubes, stick in a special fork with a longer tail, and walk through the pot with fondue.
Everyone puts their bread croutons on the plate, and to taste pepper or paprika, or nothing.
5 delicious dishes from bread that is no longer fresh
Have you ever bought more bread and not eaten it until the next day? Don't think about throwing it in the trash because it has hardened a bit! You can do some experiments in the kitchen to bring the bread back to life, obviously in the form of various dishes.
I have put together several ideas, I have detailed them in a few recipes and I hope you find them useful because old bread can be delicious. In addition, when you buy bread, try to buy artisanal bread from local bakeries. The taste is totally different. They are made with natural ingredients, according to traditional recipes, such as Kovács bread.
Crispy croutons for soups and salads
Cut the remaining bread into small pieces. Four cups of bread crumbs mix them with 4 cloves of crushed garlic, 1 teaspoon salt or less if you do not like salty, 1 teaspoon paprika, if you have flavored it's even better, a teaspoon of dried vegetables, curry for those who like the taste, 3 tablespoons of extra virgin olive oil. After mixing, pour everything into a bowl and pour into a pan on a baking sheet and bake for 40 minutes. Every 10 minutes, check and turn the croutons so that they catch a crust on all sides and are crispy at the end. Take them out of the oven, let them cool and try them with a cream soup and a salad of greens with tomatoes, olives and telemea.
Cut the bread into small pieces and put it in the oven, in a pan, on a baking sheet. Rotate from time to time to brown evenly and to be crispy at the end. Remove from the oven, leave to cool and grind in a blender. Mix a cup of breadcrumbs with half a cup of grated Parmesan cheese, a teaspoon of dried parsley, half a teaspoon of paprika, salt and mix. It is great to use it to coat meat or vegetables and fry them in breadcrumbs.
Breakfast with layers of bread, turnip leaves and cheese
Grease a heat-resistant baking tray with a piece of butter. Separately melt a little butter in a pan and put to harden 2 sliced garlic cloves, then add a bunch of turnip leaves, chopped, and a quarter teaspoon of salt. Turnip has many beneficial properties for the body, both the root and the leaves. Mix everything for a few minutes until the turnip leaves soften.
Spread half of the bread in the heat-resistant tray, add half of the turnip leaf mixture over it, sprinkle the grated cheddar cheese, put the rest of the bread on top, the rest of the turnip leaf mixture and the cheese again.
Separately, beat 6 eggs with half a cup of milk, a teaspoon of mustard, add salt and pepper to taste and pour the mixture into the bowl over the bread. On top you can add a little grated Parmesan cheese. Bake for 45-50 minutes on medium heat.
Half a loaf of bread, about 400 g, cut into equal slices. Separately, in another bowl, beat 4 eggs with a pinch of salt and 500 ml of milk. 400 g of sweet cheese mixed with 200 g of sugar, 1 sachet of vanilla sugar, 2 eggs, 200 g of cream and 50-60 g of raisins. In a heat-resistant vase, wide and deep, greased with butter and lined with powdered sugar, place the slices of bread that you have previously given by mixing egg and milk. Wallpaper the walls of the dish with slices of bread. Pour the cream cheese over the slices of bread and sprinkle a few pieces of butter and 2 tablespoons of sugar on top, they will caramelize and make a delicious golden crust. Bake for 45-50 minutes on medium heat.
Cheddar & beef fondue
Fondue is a specific French and Swiss dish, the traditional recipe containing a mixture of Emmentaler and / or Gruyere cheeses and wine.
Rub the walls of a medium-sized saucepan with garlic, add a cup of dry white wine and bring to the boil. Over the wine add 500 g of Emmentaler cheese, given on a grater, and 500 g of Gruyere cheese, given on a grater, and let it melt, stirring so as not to make lumps, but do not let it boil. Mix separately a tablespoon of cornstarch with 2 tablespoons of wine or water and pour over the cream cheese, allow to thicken for 5-10 minutes, stirring constantly.
Separately, brown 2-3 pieces of sausages in a pan or on the grill and then cut them into pieces. In a saucepan, sauté, with a little oil, 2-3 diced potatoes, a piece of broccoli, a cauliflower, an asparagus, 2-3 onions, add salt and pepper. Separately, cut half a piece of bread, season with salt, pepper, paprika, oregano, sprinkle with olive oil and bake in the oven.
On a plate, place the fondue cheese, the pieces of sausage, the stewed vegetables and the bread croutons in a bowl. Each of these can be soaked in cream cheese. As a suggestion, fondue cheese can be transferred to a special bowl with a heating system that keeps the cheese melted.
Homemade bread does not compare to any bread in the store. A cheap, simple and delicious recipe, with few ingredients that you definitely have at home! Fill your whole house with the wonderful aroma of freshly baked bread!
Bread is an indispensable food for many meals. We eat it with soups, stews, steaks, schnitzels, pies, spreads, appetizers of all kinds. But homemade bread has something special that makes us all think of childhood.
Many of us remember the delicious aroma of the warm bread taken out of the oven by our mothers and grandmothers. That smell and taste could not be surpassed by any hot bread in the store.
Bread is one of the oldest foods. The oldest evidence dates back to 14,500 years ago, in the northeastern desert of Jordan. Most often, bread is made from wheat flour, but there are also variants of bread made from barley flour, corn flour, potato flakes and other less conventional ingredients.
If you want to know how to make a tasty homemade bread, which will remind you of your childhood and will impress even the most capricious guests, follow our recipe, which is much simpler than you think.
- of 400 ml of water, the cube of yeast, 3 tablespoons of flour, salt and sugar and leave to rise until it doubles in volume.
- Sift the rest of the flour and make a place in the middle where the mayonnaise is placed.
- Stir in the flour until a dough is formed which is left to rise for about an hour.
- Line a pan with butter and flour and place the dough. Bake for 45 minutes and the homemade bread is ready.
- Consuming hot or cold & # 8211 is delicious anyway!
Here's what you can put on the bread:
Learn how to make a cake top at home3 / 5 - 2 Review (s)
Avoiding food waste. How we reuse old bread
Do this imagination exercise, and then, if you come to the conclusion that this would solve many of the problems we face globally, try to follow the tips below. It can be a first step in the fight against waste.
Old bread has a lot of uses! Here are some of them.
Keep the bread under water until the crust begins to soften a little. Put it in a pan and leave it for a few minutes in a hot oven at 150 degrees. In this way, you will get a bread with a crispy crust, but with a fluffy core.
You can use old bread, slices or croutons, in all kinds of recipes such as panzanella, egg bread, bread pudding, French onion soup, bruschettas or hot cheese sandwiches.
Use old bread to make breadcrumbs. Place the slices of old bread in the oven at low temperature until dry. After that, pass them through the food processor. You can use the breadcrumbs right then or you can leave it in the oven for another hour.
Another way to reuse old bread is to make croutons. Cut the bread slices into cubes, mix them with olive oil and spices, then place them on a tray and bake them until golden brown. The resulting croutons can be kept in the refrigerator for up to four weeks.
Old bread can be used to thicken some soups. You can add a slice of old bread in cream soups, to give them a special consistency. Also, some classic recipes, such as Spanish gazpacho or ribollita and pompa al pomodoro, both from Italian cuisine, have bread in the composition.
Think of old bread as nachos! :-) You can cut it into large pieces that you can use in combination with salsa sauce, cheese fondue, chocolate fondue or any other thick sauces.
Last but not least, a piece of old bread put in the vegetable compartment in the fridge absorbs moisture and keeps the vegetables fresh. We only advise you to change the slice of bread at least once every two days.
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Ingredients for the fondue recipe in a bread bowl
- 180 g cream cheese
- 50 g cheddar
- 50 g mozzarella
- 120 ml of milk
- 90 g butter
- 2 cloves of garlic
- 1 yolk
- salt pepper
- 1 round loaf
How do I prepare the fondue recipe in a bread bowl?
Cut the lid off the bread and scoop out the core. Melt the butter and mix with the crushed garlic. Put half in the bread bowl, spread evenly.
Chop the cheeses, mix with salt and pepper and put in the bread bowl. Cover evenly with a yolk.
The rest of the bread is made into larger croutons and covered with the rest of the butter and garlic.
Place in the oven at 180 C for 30 minutes. After 15-20 minutes, remove only the croutons.
For fondue, defrost the fish, wash and dab.
Cut the lemon into thin slices, peel and wash the zucchini and celery.
Zucchini is cut into rounds and celery is cut into long pieces.
Drain the olives.
Stir fish, lemon and vegetables alternately in fondue forks.
Add red wine and soup to a bowl of fondue and heat.
For garnishes, bring the cream to a boil, mix the cheese and dill in it and set aside.
Peel an onion, cut it into cubes and sauté in hot oil for approx. 2-3 minutes.
Sprinkle sugar over the onion, let it caramelize slightly, dissolve with red wine, boil until a syrup is obtained and leave to cool.
Beat the butter until a froth is obtained, halve it, half mixing it with cream and cheese, and the other half with onion.
Season the butter with salt and pepper.
Peel the garlic, crush it, mix it with mayonnaise and vanilla pulp and season with salt and pepper.
Fondue spikes are left for approx. 5-8 minutes in hot wine sauce, season with salt and pepper and serve with sauces and bread.
7 delicious recipes with cheese & # 8211 one every day!
The fine taste of cheese is irresistible, and its properties are extremely important, rich in vitamins, proteins and calcium, so cheese should not be omitted from our diet.
Suflare.ro has prepared 7 delicious recipes in which the king dish is cheese.
1. Pasta with cherry tomatoes and mozzarella
Put the cracked cherry tomatoes in four and fry them in olive oil. Immediately add the garlic cloves. Let it soften a little. If it happens that the pasta is not red enough - I like the color of the food - put half a teaspoon of tomato paste. Then add a little butter and a little chicken soup if you have or, if not, add a little water to make the delicious sauce. Leave them for a while and then add the mozzarella and let them melt a little, a little. But only a little, because it's not nice to melt badly. And then put the pasta and put everything on the plate.
2. Fondue cheese
Fondue first appeared in Switzerland as a way to use cheese that had already hardened. The term "fondue" comes from the French verb "fondre", which means "to melt". The traditional fondue recipe contains a mixture of Emmenthaler and / or Gruyere cheeses and wine, mixed in a common container. Brandy is also added. Mix the two types of cheese with flour. Heat the wine in a saucepan until almost boiling, then add salt and pepper. Add the cheese and flour mixture gradually, stirring occasionally. Allow the cheese to melt until you add a new slice of cheese and flour to the pan. When all the cheese has melted, the sauce is ready!
3. Bread with cheese and onion
A bread with cheese and onions is the tastiest and fastest dinner you can make. The recipe takes 30 minutes and is very cheap. Cut the bread long and wide, without going all the way down with the knife. Slice the finely chopped cheese into the slices. Melt the butter in a bain-marie, then add the finely chopped green onion and poppy seeds. Place the bread on a tray, on aluminum foil and pour the butter mixture over it. Cover with aluminum foil without squeezing it too hard and leave in the oven for about 15 minutes. Then the bread with cheese and onion is removed from the foil and left in the oven for about 10 minutes or until the cheese melts.
4. Macaroni with cheese and crouton topping
Preheat the oven to 200C. Boil the pasta according to the instructions on the package. Drain and set aside. In a large saucepan, melt 4 tablespoons butter over medium heat. Add the flour and stir continuously until it starts to thicken. Add 1 cup of milk and continue to mix. Add the rest of the milk and pepper to taste. Continue to mix and lightly incorporate the cheese. Stir until it melts. Pour the cheese mixture over the pasta in a heat-resistant dish. Mix well. Add pepper to taste. and keep it aside. Add the croutons over the pasta and incorporate the rest of the butter. Season with salt and pepper. Bake for 30 minutes. Remove from the oven, let it rest and serve hot.
5. Baked potatoes with cheese
Preheat the oven to 180 degrees C and grease a cooking pot with butter. In a bowl add the grated potatoes, sour cream, milk, butter and finely chopped onion. Season everything with salt and pepper and pour the composition into the pan. Sprinkle the cheese on top. laugh. Bake everything for 45-55 minutes or until the potatoes are well done, and the crust on top is crispy and golden-brown. Serve the potatoes hot, plain or with a salad.
6. Tomato soup with cheese and croutons
Remove the whole tomatoes in the broth from the box and pass them in a blender, until they become a homogeneous composition, then put them in a pot on the stove and let them simmer for about 20 minutes. Add salt to taste and add a few parsley leaves. Separately cut the cheese into cubes. After boiling, put in bowls and add the diced cheese and croutons.
7. Bougourdi - hot appetizer with feta cheese
Put half the amount of feta cheese in the clay pot. Place a tomato cut into pieces and a half of the hot pepper on top. Sprinkle with spices and sprinkle with a little olive oil. Place Gouda cheese on top and possibly sprinkle a little more pepper. Do the same for the second portion. Grill and leave for about 10 minutes or until lightly browned on top. At the end of the time, the feta cheese should have melted slightly and the tomatoes should have softened. Serve the dish immediately, hot, possibly with slices of bread greased with a little olive oil and then fried.
Raclette and fondue for the most interesting winter evenings
Sarmalele, pork alms, caltaboş, & # 8222crails & # 8221 (read & # 8222piftia & # 8221), sausages or cozonacs are just some of the goodies that make their place generously on the Romanian holiday table at every Nativity. They are traditional, they are tasty and loved by many of us. However, if they are made at home, as they should be, from ancestral elders, they require a lot of prior preparation, so they prove to be time consuming. And only those who do not know how it is with the busy schedule can say that they have plenty of time to prepare the holiday meal. Holiday cleaning is just one of the traditional activities, a young family, lacking culinary skills or the help of mother or mother-in-law waking up that has little to put on the holiday table.
An extreme situation, it's true, but as we are convinced that there are such problems, here are two simple solutions for an interesting dinner. The two ideas, adopted from the Swiss, are specific to winter evenings, but can be successfully applied to us in any season, offering a tasty, healthy, hassle-free and extremely interesting alternative to any holiday or holiday. an evening of success.
* raclette, or how to make an ultra interesting barbecue & # 8211 The main character of this meal is cheese. The cheese that made the Swiss famous and who invented a special device to melt it and & # 8222scrape & # 8221 over the baked potatoes on the plate. Although the device in question still exists, to make the meal even more interesting, the Raclette device was invented, an electric grill with a built-in & # 8222 oven & # 8221 that simplifies the cooking of food to the maximum. The appliance in question can be bought, in certain periods, from stores in Romania, and includes, in addition to the oven grill, eight Teflon shovels and eight other wooden spatulas, for & # 8222scraping & # 8221 the cheese together with what was put in the shovels, at & # 8222cuptor & # 8221. The advantage of the appliance is that it can be placed directly on the table, together with the unprocessed ingredients, each of the diners being free to prepare their own & # 8222 recipe & # 8221 and food. And as cheese is a star, it should not, in any case, be missing from the & # 8222 menu & # 8221. The cheese (smoked and normal) previously grated, to be easily placed in the shovels is the first on the list, on the same table, strategically placed to reach everyone, being able to make room for more raw ingredients. , so fresh. We will give priority to the goodies that will find their place on the grill above & # 8211 chicken cut into small and thin pieces previously left in the stain, mushrooms cut into thick slices, zucchini and eggplant sliced and seasoned, rested beef and it to the stain and possibly sausages & # 8211 to get, then, to the ingredients for & # 8222cuptor & # 8221 & # 8211 grated cheese, beans and corn canned berries, spicy tomato slices, chopped onion (and she) slices, pepper strips, possibly pickles. And because the recipe is specific to slightly cooler evenings, baked potatoes would also be welcome. The raclette is interesting in itself, keeping the list of ingredients open for all kinds of tests, depending on everyone's preferences and tastes.
* fondue pot for a light dinner & # 8211 Because it's still a Swiss heritage, fondue dinner is not cheese-free fondue. In fact, the thought of the dairy sting flies as soon as we hear the word & # 8222fondue & # 8221. Less complicated than raclette, but just as easy to prepare, a fondue menu promises to offer the same satisfaction to those looking for something unique. & # 8222The appliance & # 8221 which is actually a pot placed on a spirit stand (there are also electric variants), directly on the table, promises to feed a number of six diners, each of the participants having his own long fork (as a day of post). Even if the original fondue recipe includes a melted cheese that has a few drops of wine in it, served with diced toast, with (the same) baked potatoes in shell, with pickles and (or) salad, & # 8222the recipe & # 8221 stays open & # 8211 starting with the chocolate in which you can bathe various fresh fruits, continuing with bourguignonne fondue, which fills the pot with oil kept hot on the spirit, in which the pieces of meat of different origins are cooked there, on the table, placed on a plate raw and spicy, but also with soup full of spices also put in the fondue pot, in which they find peace their white meat or mushrooms.
If you do not know what options to adopt, the internet & # 8222 gems & # 8221 ideas that promise to leave you invitations & # 8230 mask.
GLUTEN-FREE DIET. GLUTEN-FREE BREAD RECIPES, YEAST OR EGGS
People who have developed a delayed food allergy or even a food intolerance (celiac disease) to gluten, must give up, temporarily or permanently, primarily bread and products containing wheat flour, rye, oats and barley. And things get complicated if a blood allergy to yeast or eggs is also identified through blood tests that measure the level of iGg antibodies in the blood. The good news is that there are solutions for people who are allergic to one or even all of these foods. All it takes is openness in terms of using other ingredients for basic foods and dishes, and a little curiosity to try new dishes and dishes.
Here are some gluten-free, yeast or egg-free bread recipes selected from the recipe book that accompanies the results of the Imupro300 test, which allows patients to customize their daily diet when they want to eliminate foods that are not processed properly and thus generate various health problems.
1. Gluten-free bread - 6 servings
20 g GLUTEN-FREE COOKING POWDER
Method of preparation
Mix the gluten-free flour (depending on tolerances - quinoa, buckwheat, corn or millet flour) with all the other ingredients and bake in a pan. Bake at 220 ° for 5 minutes, then at 180 ° for 40 minutes. Be careful, the amount of eggs may vary. The standard quantity replaces two eggs.
2. Tortilla - 2 servings
Method of preparation
Make a dough from cornmeal, salt and water (125-250 ml) and fry small portions of it in hot oil. This is the daily bread of Mexicans and can be found in many combinations, with meat, vegetables or fish.
3. Rice flour buns - 4 servings
7 g WINESTONE COOKING POWDER
200 ml MINERAL WATER (CARBONATE)
Method of preparation
Knead everything very well. Form the buns and bake at 180 ° for 15 minutes.
4. Rice bread - 9 servings
7 g NATRON (CRYSTALLIZED SODIUM CARBONATE)
30 g COOKING POWDER gluten free
Method of preparation
Mix all ingredients. The dough should be soft. Preheat the oven to 220 ° Celsius. Put the dough in 2 small cake tins and bake for 15 minutes. Reduce heat to 180 ° Celsius and bake for another 50 minutes. Store bread in the refrigerator - it will spoil quickly. Freeze one of them.
5. Quinoa breads - 6 servings
16 g COOKING POWDER gluten free
Method of preparation
Preheat the oven to 200 °. Grease a form of muffins with butter. In a bowl, mix well the quinoa flour, salt and baking powder. Add water and oil and knead until smooth. Fill the 2/3 forms with the dough and bake for 25 minutes. Let the breads cool for 15 minutes, then take them out of the pans.
6. Quinoa bread without yeast -12 servings
Method of preparation
Knead everything very well. The dough should be very fine. Leave the dough in the oven at 30 ° C overnight. Knead again, place in a baking tray and bake at 200 ° C for about 1 hour. Put a bowl of water in the oven with the bread — the bread will have a better crust. Test the toothpick to see if it's baked — the dough shouldn't be
stick to the toothpick — turn the bread into a shape and bake for another hour. This time, leave the oven door ajar while the bread is baking.
What is tamari sauce? Tamari sauce is made from soy sauce and contains a very good coca yeast. If you are intolerant to wheat, you cannot use wheat in this sauce.
Advice! Fry the pumpkin seeds.
7. Alac buns - 20 servings
32 g GLUTEN-FREE COOKING POWDER
Method of preparation
Knead all the ingredients in a dough. Form buns, moisten them with water, sprinkle with sesame seeds, whole grains and more, depending on your preferences and tolerances. Bake at 200 ° C for about 20 minutes.
8. Bread with herbs in a clay pot - 8 servings
21 g COOKING POWDER gluten free
Method of preparation
Grease three clay shapes with a diameter of 14 cm. You can use a baking tray just as well. Add 300 ml of water to a bowl. Mix the flour with the baking powder and sift into the bowl. Add salt, butter, maple syrup and herbs or spices to taste and tolerance. Mix everything very well. Preheat the oven to 220 ° Celsius. Divide the dough into equal portions in the clay containers. Bake the loaves for 20 minutes (at 200 ° C, on the grill in the middle of the oven) then cover with aluminum foil and bake for another 15 minutes.
9. Wholemeal bread - 8 servings (for delayed food allergies to yeast and egg, NOT to gluten)
Method of preparation
Grease a baking tray. Knead the dough. Add different seeds to taste and tolerance. Put the dough immediately in the baking tray. Let it rest at 50 ° for 10-15 minutes, then bake at 200 ° for 45 minutes.
10. Buckwheat flour buns with buckwheat - 8 servings (for delayed food allergies to yeast and gluten, NO and to egg)
24 g COOKING POWDER gluten free
11. Soy Chapati - 4 servings
Method of preparation
Knead all the ingredients in a fine dough. Add water if needed, cover and let stand for 30 minutes. Make 8 small buns out of the dough, roll them a little, grease a baking tray and bake on each side for 1 minute. Keep warm.
12. Basic recipe for dough - 8 servings
200 g ORDINARY MARGARINE
Method of preparation
Sift the flour on a work surface, make a hole in the middle and put margarine and sugar. Knead all the ingredients in a homogeneous dough. Form a rectangle, wrap in plastic wrap and refrigerate for 2 hours. Preheat the oven to 180 ° C Celsius. Roll the dough on the work surface sprinkled with flour and continue cooking according to the chosen recipe, for example roll and cut for biscuits. Roll into a thick layer and place in the form with the removable bottom previously greased, forming a flat base. Form a small edge with your fingers and press lightly. Bake on the middle grill at 165 ° C for 15-20 minutes. Tip: Sprinkle fresh fruit over baked tart and glaze.
24 g COOKING POWDER gluten free
14 ml SUNFLOWER OIL
Method of preparation
Finely grind the lentils. Sift the spelled flour and baking powder (1 ½ pack) into a bowl. Add ½ tablespoon and linseed and mix well. Add oil and water, beat the dough until smooth. Grease a baking tray with butter, put the dough to bake. Bake the bread at 210 ° for 15 - 50 minutes in the preheated oven.
Gluten, yeast and egg are the foods that most often cause delayed food allergies, and if you face at least one of them and have decided to remove them from your diet, you must also take into account the fact that they can hide in other foods and preparations, which is why it is good to read the labels very carefully. Here, for example, are the foods that "hide" gluten.