Traditional recipes

Apricot cream with cottage cheese and cranberries

Apricot cream with cottage cheese and cranberries

The apricots are washed, the seeds are removed and the water is cut into cubes.

Pass the apricots and obtain a puree that is mixed with cottage cheese in which I added honey. Mix well for a good homogenization.

Then add sour cream and cranberries and mix well with a spoon.

Pour the cream into cups (up to half of them) then pour a row of caramel sauce and then cover with the rest of the cream. At the end we put a little more caramel sauce on top and garnish with cranberries. Let cool for about 2 hours.

I guarantee it is delicious!

Cheese and apricot pie

1. Sift the flour into a bowl, add the butter, powdered sugar, salt, vanilla and lemon zest. Knead well and, if too hard, add 1-2 tablespoons of mineral water or yogurt. Let cool for 40 minutes.

2. Meanwhile, separate the eggs: whisk the egg whites, add the sugar and vanilla sugar and incorporate with the cottage cheese mixed with the yolks. In the cream cheese, put apricot or candied apricots and lemon peel.

3. Line the tray with butter and flour or baking paper, spread the sheet with the rolling pin on the board and arrange it in such a way that its edges are covered with dough.

4. Pour the cream composition and put in the oven at a suitable temperature. Remove from the oven for a few minutes, garnish with apricots and then let them brown again. After cooling, powder with sugar.

Cream Cheese And Apricot Cake

Countertop preparation:
Separate the egg whites from the yolks.
Whisk the egg whites with half the sugar.
Beat the yolks with the rest of the sugar and the vanilla sugar, until the sugar dissolves, the yolks turn white and take on an oily appearance. Mix with the egg whites, taking care not to drop the egg whites.

Sift the flour with the pudding powder and the baking powder and incorporate it into the egg composition.

Pour the dough into a tray (25 / 25cm), covered with baking paper.

Bake on low heat for approx. 30min. Let cool in the kitchen.

Preparation of cream cheese:
Boil the apricots as for the compote. Drain the fruit.
Put the gelatin soaked in the cold juice left over from the apricots.
Mix the yolks with the lemon juice, sugar, vanilla sugar, rum essence and sour cream. Boil on a steam bath until thickened (approx. 15-20min.).

Drain the gelatin from the excess liquid, leave the cream on the steam bath and turn off the heat. Stir in the gelatin then the sweet cheese well drained of whey. Refrigerate to cool and place the gelatin.

Peel the dough off the baking paper and cut it in half horizontally.

Cover the tray in which you baked with cling film. Put half of the worktop and grease with jam. Pour the cream cheese and put the diced apricots. Place the other side of the countertop and tighten the cling film.

Leave in the fridge for at least 4 hours (better until the next day).
Powder with sugar.
The top can be baked in a round shape (26cm in diameter) and the result will be a delicious cake with cream cheese.
Other fruits can be used: pineapple, pears, peaches, strawberries, etc.

Cake with cottage cheese and apricots

For the top: 100 gr white chocolate, 125 gr soft butter, 50 gr sugar, 1 knife tip salt, 3 eggs, 100 gr flour, 50 gr ground almonds, 1 teaspoon baking powder
For the cream: 8 sheets of white gelatin, 1 box of apricot compote, 500 g of cottage cheese, 500 g of yogurt, 150 g of powdered sugar, grated peel and juice of one lemon, 250 ml of whipped cream, 100 g of chopped pistachios

Method of preparation:

Break the chocolate into pieces and melt on a steam bath. Rub the yolks well with butter, sugar and salt and add, in turn, the cooled chocolate, then the flour, the ground almonds and the baking powder (mixed beforehand) and finally the beaten egg whites. The dough thus prepared is poured into a round shape with removable walls, lined with baking paper, put 20-25 'in the oven heated to 175C, remove and leave to cool.
Soak the gelatin in cold water, drain the apricots from the compote and divide it in two: half is passed and half is cut into cubes. Mix the cottage cheese with the apricot puree, yogurt, powdered sugar, peel and lemon juice. Gently squeeze the gelatin and melt in 2 tablespoons of boiling water. Take some of the composition of apricot and cottage cheese, mix with melted gelatin and incorporate into the rest of the cream. Put it in the cold and, when it starts to harden, add the whipped cream and diced apricots.
Place the cake top on a plate, place the detachable circle, cover with cream and keep in the fridge for at least 4 hours. Before serving, remove the circle and decorate the edges with chopped pistachios.

Put eggs to boil in water (to be hard, about 10 minutes after the water boils).

The boned chicken breast will be cut into large pieces and boiled in a pot with cold water and salt (taking care to be foamed with a spatula, about 20-25 minutes)

While the eggs and chicken breast are boiling, in a pre-prepared bowl, grate the goat's cheese on a small-mesh grater.

Put the cottage cheese, sour cream and yogurt over the grated telemeau, mixing with a mixer until they become a cream.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Separately, mix the hard-boiled egg yolk with the butter (at room temperature) and the mustard.

The creamy paste thus obtained will be added over cream cheese, following the chicken breast, egg whites and finely chopped chives (or red onions), mixing with a spatula (giving up the mixer) until the ingredients are incorporated and a homogeneous composition is obtained.

The cream cheese with chicken will be seasoned with salt, pepper and lemon juice to taste, then it is placed in a bowl covered with cold food foil in the refrigerator until serving (if it is not consumed immediately).

It will be served for breakfast on toast, along with a fresh orange & # 8230. ensuring a breakfast rich in protein (being the most important meal of the day & # 8230 should not be missed).

Check with apricot and cream cheese & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of apricot cake it is one of the best I have prepared so far. The cake is fluffy, with a perfect texture, it is not at all inaccurate but soft and delicious. I've made a lot of cakes so far. One of my favorites is chocolate cake and mint. I also like the classic one with cocoa or the one with cherries. But I had some cream cheese left in the fridge from the cheesecake recipe and I didn't know what to do with it. I usually buy more than I need and I always have more.

I decided to use it for another dessert and as I had quite a few apricots in the fruit bowl, an apricot cake seemed excellent to me. This is especially because it is a seasonal dessert that you can prepare quickly and easily with any fruit you have at home. I also made it with strawberries and it turned out just as well. It can also be made with cherries or cherries, with peaches or nectarines. And the berries go very well. You can use a combination of blackberries, blueberries, currants to which you can add raspberries.

Butter is very important for this cake. Use good, greasy butter with 80% fat. It must be at room temperature and of good quality. The one with 65% fat is not good for cakes. It has a high water content and can negatively change the texture of the cake. The cream cheese must be from the one we use at cheesecake. It is a classic cream cheese, the one we find in dairy districts and which can also be used in sandwiches. If necessary, you can also use mascarpone, although it is not cream cheese.

I put this cake in a large guguluf tray, but you can also use two cake trays or a large cake tray. Bake the cake over medium heat for about an hour. There is a lot of composition and we have to make sure it is well baked. Once it's ready, you can glaze the cake with chocolate or apricot jam or you can simply powder it with sugar. It is also excellent with the recipe cherry cake, are the perfect desserts for summer.

Cream cheese with cauliflower and sweet potato

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I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, to become flaviahirișcă I needed a space and a name to represent me as I am today.

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Avocado cream with cheese and garlic & # 8211 appetizer cream

Avocado cream with cheese and garlic & # 8211 appetizer cream. Avocado spread with cream cheese recipe. An alternative to the classic guacamole. Fine and creamy avocado paste with garlic, more or less spicy. Avocado paste for spreading on bread or to eat with boiled or fried potatoes.

Avocado is a very healthy and tasty fruit that should be eaten more often than we do. All its properties are highlighted in the raw state so there is no point in cooking it. This avocado cream with cheese is prepared in a few minutes and is extremely tasty.

Many people use avocados just for guacamole recipe (see here). But it can be included in other combinations. I am always looking for homemade alternatives for cold snacks during the day. I think we are already used to the fact that we make many spreads of meat, ham, mushrooms or various kinds of cream cheese (see here).

I did the same now, when I was looking for an alternative to the classic & # 8222körözött & # 8221 & # 8211 ie cow's cream cheese with cumin, paprika and onion or garlic & # 8211 see the recipe here.

I made a tasty and healthy breakfast. It is a delicious dietary recipe. It also fit perfectly with the sandwich in the junior's school package. Over this avocado cream with cheese you can also put lettuce leaves, thin slices of ham, etc.

From the quantities below it results approx. 350 g of avocado cheese paste.

Rice pudding with sweet cheese and fruit

I try to get started in recipes for sweets / desserts. I have great craftsmen behind me, but also sources of inspiration & # 8211 wife (critical eye) and recipes inherited from my mother and mother-in-law. Some aunts, through their recipes, carried word for word, verified live, being a chef, several years ago, they also have their role in my initiation.

I took it easy and I don't suddenly throw myself into the great confectionery sophistication. Specifically, I remembered the rice pudding my father-in-law made, first boiling the rice in water and then mixing the almost boiled rice into the sweet, boiled milk. Not being a friend of dairy products, in general (cheese, butter, etc. were not on his menu), my father-in-law drank sweet milk quite often and also made rice with milk.

Ingredients needed in the recipe: sweet milk, sweet cheese, fresh eggs (chicken), rice (from pilaf), dried fruit (raisins, dates, figs, cranberries, plums, apricots, etc.) and / or fresh / frozen / compote ( berries, strawberries, blackberries, blackberries, cherries / cherries & # 8211 without seeds, plums / apricots / peaches & # 8211 also without seeds and slices, etc.), smells / essences (according to everyone's taste and preference), peel lemon and / or orange peel, ground cinnamon, sugar / honey / natural fruit syrup.

No one should be scared! The ingredients mentioned above (fruits) should not be put all at once, every time the recipe is prepared, but according to the desire and & # 8220 endowment & # 8221 from your own pantry.

The rice (from the one for pilaf, with round grain, which agglomerates when boiling) is boiled in cold water (one cup of rice / 2 cups of water).

It can be useful! For boiling rice, use a special pot for boiling milk (with double walls), after boiling the sweet milk and removing it from the pot in a saucepan. Whoever has 2 pots for boiling milk has, for the moment, got rid of washing the pot for boiling milk.

The rice can be boiled in water using an enameled pot.

When the rice is almost boiled and the water has dried, add the hot milk (enough to cover the almost boiled rice) and continue boiling, for a few minutes, in the milk.

Add sugar / honey / syrup to the cooked rice, to taste. Grate lemon peel and / or orange peel. Add ground cinnamon and your favorite essence (vanilla, cinnamon, rum, pistachio, almonds, oranges, lemon).

Sweet, cow's cheese, mixed with egg yolks, raisins, dates (sliced) and cranberries.

For a special taste of the preparation, the dried fruits are kept for 1-2 hours in rum / cognac, to rehydrate.

To be considered! If there are children at the table, you can skip the rehydration in alcohol and you can do a partial rehydration in syrup (which you have, although in maple syrup is something special).

Beat the egg whites with a whisk or mixer until well combined.

Boiled, fragrant rice is mixed with egg yolks and fruits and beaten egg whites. The mixture is placed in a heat-resistant vessel. On top should be a layer of beaten egg white.

The heat-resistant dish is placed in the hot oven of the stove, at the right heat.

To look through the oven door of the stove! When the egg white above has been colored in copper, remove the dish from the oven, using thick kitchen gloves.

There is no mistake! The heat-resistant dish can be greased with a little butter and wallpaper with semolina / rice flour before adding the mixture of rice, eggs, fruit, beaten egg whites. In the mixture, but also in the beaten egg whites, you can put a little semolina / rice flour.

Leave the bowl to rest for 10-15 minutes. But there is a condition for those who keep wandering around the kitchen, to see and smell the stage of the preparation, to have the necessary patience.

Wallpapering the heat-resistant dish with semolina / rice flour, has the role of hardening the preparation, making it at the same time easy to cut into slices for serving.

In the picture below, it will be noticed that the patience was not taken into account and the pudding was left a little, when it was put on the plate, to be served to the naughty ones.

The pudding is & # 8220dichiseste & # 8221, at the request of the diners, with maple syrup / cinnamon / jam.

The advantage of this recipe is that it is easy to prepare, fast and there are a lot of possible options. The inventiveness of every housewife is welcome. Do not forget, however, the preferences of diners and especially the little ones.

Good appetite, you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I have said it on other occasions, maybe under a different form & # 8211 only those who do not try, only those who do not hesitate, manage to get their hands on and try any recipe, just crave what they see in others on the table.

Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with