Other

Muffins with cheese and grapes

Muffins with cheese and grapes

Beat the eggs with a little salt and sugar.

Add the yogurt (you can use Greek yogurt, I used whipped milk) and mix well, then put the finely chopped cottage cheese with a fork, grated lemon peel, oil and mix (be careful if you use the mixer not to splash). Put flour and baking powder and mix well.

We put the resulting dough in the muffin tins, we put a spoonful of dough and we put 3 grapes, then we put another spoonful of dough and we put 3 grapes again on top. Sprinkle a little caster sugar on top.

Bake for about 20-30 minutes.

Muffins should be brown when ready.

If you want, you can decorate or glaze.

Great appetite!





400 g cream cheese
200 g sheep cheese
100 g butter
250 g ripe Ceddar cheese
200 g Prague ham
50 g nuts
300 g red grapes
green dill
salt
white pepper

In a form of cake we put food foil and line it well on all the walls.
At the bottom and on the sides we place the thin slices of cheese, and on the bottom and the small sides we place the slices of ham.
In a bowl, mix the butter well at room temperature with the cream cheese and the grated mutton.
Season and add finely chopped green dill.
Mix to homogenize the ingredients well.
We put half of the cheese over the slices of ham and level it with a spoon, pressing it a little.
Wash the grapes thoroughly and wipe them, then place them over the cheese, pressing them into the cheese layer.
Then another layer of cheese, another of ham, half of the remaining cheese and another row of grapes.
Cover with a layer of ham and then cheese.
We put the hanging foil over the terrine, press it a little and let it cool until the next day.
Pour the terrine on a plate, remove the foil and decorate the terrine as you like.
Have a great appetite!

Try this video recipe too


Put the croissants obtained in trays covered with baking paper and let them rise for 15-20 minutes. Grease them with the remaining yolk (possibly mixed with 2-3 tablespoons of milk), avoiding as much as possible the parts where they were cut. If you want, sprinkle poppy or sesame seeds on them.

Bake the croissants for 25-30 minutes at 200 ° C, until they brown nicely. Enjoy!

* If you like the recipes on this blog, I am waiting for you every day and on facebook page of the blog. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Cream cheese and grape cake

1. Melt the yeast in a little warm milk, over which add a tablespoon of flour and a tablespoon of sugar. Leave to rise for a few minutes. Put in a larger bowl the flour, sugar, salt, candied fruit, oil and the rest of the milk and mix with the mayo until you get a thick crust that is leavened, hot.

2. Prepare the cream cheese separately, beat the egg whites with the sugar, add the egg yolks rubbed with a little salt and lemon peel. Mix this cream with the cottage cheese and diced orange slices and leave to cool.

3. Preheat the oven to 170 ° C, line the tray with baking paper or butter and flour and spread the dough evenly. Put the cream cheese over the dough and over the cheese, the icing that is prepared on the spot. Beat the egg whites with the sugar, add the yolks, oil, a tablespoon of flour and vanilla sugar. Spread the icing evenly and sprinkle grapes all over the surface of the tray.

4. Bake for 60 minutes, remove from the oven, refrigerate and serve with coffee or tea.


Ingredients for sweet cheese muffins

I put the quantities in my eyes, but I will try to estimate how well I can for you.

  • about 200 grams of sweet cheese
  • 3 eggs
  • 50-60 gr sugar
  • 50 gr butter
  • a vanilla essence
  • a little salt
  • a baking powder
  • about 500 ml of milk
  • about 100-150 gr of flour


Muffin recipe with sweet cheese and grapes / blackberries

The other day I had a handful of cottage cheese and I had no idea what to do with it. It was too little for the pie and I didn't feel like taking it to the store and I didn't feel like leaving it. So it occurred to me to put it in some cheese muffins. I also had some grapes and blackberries in the fridge, so I immediately planted the composition and put them in the oven.


250 g cottage cheese
150 g Telemea cow cheese
150 g ham
50 g butter
14 slices of classic Hochland cheese
16 large red grapes
green parsley
white pepper
sweet paprika (hot)

Mix the cottage cheese with the grated telemeau and butter, add a ground pepper powder and if necessary a pinch of salt, then chop the parsley, add it to the cheese paste, mixing well. Wallpaper a Teflon-shaped cake tin with cling film. Unfold the cheese slices and spread them on the walls of the form, slightly overlapping the cheese slices.
Over the cheese slices, spread the prosciutto slices carefully and pour some of the cheese paste. Place two grapes, on the length of the form and pour the rest of the paste over the berries. Level with a spoon, and place prosciutto and slices of cheese on top.
We keep the terrine in the fridge for an hour, then we can turn it over on a plate, removing the food foil first. We powder it on top with sweet or hot paprika and we can slice it with a sharp knife.

Try this video recipe too


Culinary news with a similar topic:

Fasting cake with carrots with bananas and cream with coconut butter

Meringue roll with almonds and raspberries

Biscuits with honey and marzipan

Cake with poppy seeds, cheese and lemon, creamy and refreshing

Simple recipe molded cherry cake, without baking powder!

Diplomat Cake, step by step video recipe

Leave an answer Cancel reply

22 comments on Tart with grape must and cottage cheese

Laura, thanks for the seasonal recipe! Excellent as well as all your recipes. So much so that my countertop got stuck, I didn't use baking paper and I missed our extra sugar, but stubborn by the delicious taste, I managed to detach it from the tray :)) My 4-year-old daughter says to me: ,, mommy, don't you know you have to use baking paper? & # 8221 put a teaspoon and the creams hardened after cooling. I also put some must for the winter so I will impress other guests with it!

Hi Laura, I probably don't know how many people tell you how good your recipes are and, on the try, they are really wonderful, but I will still tell you once again that they are really & # 8230made by a professional in the kitchen, who gives the housewives details about how to cook.
You have to be very passionate about cooking and burn the fire of inspiration and perspiration to reach your level of experience and professionalism. And as I have a very special respect for the people of Banat, I can only leave with respect in front of your work as a cook but also & # 8222 patient patient & # 8221 in the kitchen..Most brothers: & # 8222Tot Banatu frown! & # 8221 I would have one suggestion & # 8230If you allow me & # 8230but already in lately I've noticed that you've also started to consider this: let's try with small changes to cook as dietary as possible, let's say healthier but just as tasty. For example, in almost all your networks that have them. -I tried, sweet or salty I put wholemeal flour instead of white or bent with Manitoba type 0 which grows very well and is not super refined like that 00 or even 000 and some great recipes come out. Then, instead of butter for sweets, I replaced it with ricotta, and they come out just as good and fluffy, of course not if they need to be greased. It 's for our health, it' s not just a fad or a weirdness
Thank you for your patience in reading my entire message and I would like to ask you for professional advice. if you used an extra teaspoon or two of flour instead of gelatin, wouldn't you get the same hardening effect? ​​Of course after the usual time in the fridge? It's like I read somewhere on a forum sorry but I don't remember which subject, this thing: the same hardening effect of flour in creams and fruity fruits as gelatin. I kiss you and compliment you for your enormous work and the passion you share with us & # 8230I didn't in my life cozonaci and scared me and only the idea & # 8230To not to mention others.Now I have become a & # 8222prof & # 8221 thanks to you & # 8230Thank you, I kiss you and I am waiting for your answer. Dear Lumi.

Lumi, thank you for the suggestions, they are valuable. In general, I use type 000 flour only for certain cakes, in no case would I use it for bread, where I prefer 650 or even 550, flours that are with a lower degree of processing, but more nutritious and that leaven better. . Manitoba flour is not very common in Romania, I have never tried it.

The flour can be used as a thickening agent, by boiling with the liquid it will thicken, but it will become opaque. You could get better results with cornstarch, which clogs liquids well and is finer and more translucent. If the recipe, however, specifies not to boil the curd, only gelatin helps. It would also be agar-agar, it is an alga that also has gelling properties.

First of all, thank you for the prompt response, it is another note of excellence of your very well built site. I will try with cornstarch to see how it comes out, both in cheese and fruit juice, as I you said, and instead of grapes I will try with frozen berry juice (what do you think?) to make this spectacular birthday tart be-mii, along with other super-quick and tasty recipes of yours (salty, biscuits with beer and some sweets and lemon ice cream etc) for a light afternoon buffet for children. Thank you again.

Is it possible to replace must with red, sweet wine, for example? We don't always have fresh grapes or must, and the tart is excellent. So, why do you release wine :)?

Ohooo, I think it must be wonderful with a sweet, aromatic wine. You can add all kinds of spices when boiling wine jelly, such as cinnamon, anise & # 8230 :)

Hello! Congratulations on the recipes, I tried a few and they were all a success! I would like to try this tart for my mother's birthday, but I don't really like the idea of ​​making creams with pudding sachets (we don't like commercially available powders and I also have a small child) What do you think I would have them with? could it replace? With something more natural: eggs, milk, etc. Thank you.

Thank you for the greeting cards, replace the pudding powder in the recipe with the same amount of proumb starch (gustin), in the end the pudding is exactly the same, only enriched with some flavors.

Dear Laura, if I knew you were craving so much for a glass of must, I would send Vuki over the grain: P to run to you with the jug!

lululu & # 8211 thank you so much! It was divine, indeed!

anaiordan & # 8211 you realize that I have some must left for tasting, right? : P

Judi, Cami & # 8211 Thank you very much for the congratulations and I suggest you try it. You won t regret ) .

this really has to be a delicious and unique thing! I had to try!

Zdravo Laura, pa gde si do sada, video sam da nekoliko dana nisi nista napravila na blogu, super ti je tarta, pozdrav iz Resice & # 8230.

Alas Laura, you have no idea how I look at the must. : P
I promised myself not to let the fall go by without tasting at least a little, but & # 39; I see I didn't get lucky & # 8230
Let me tell you, I tasted it here at your place :)
The flour must have been the tart, congratulations.

What a wonder I can't even look at him as I salivate.

it looks too good!
love the & quotzebra & quot strips a lot!
i bet it must taste divine.

it looks insane & # 8230and I think the must gives it all the aroma & # 8230.woe since I haven't drunk a glass of must

Dear Laura, since I've been waiting for you to post the recipe & # 8230 Thank you very much. Looks like millions, what's more. A wonderful weekend and greetings from Hamburg Cami


400 g cream cheese
200 g sheep cheese
100 g butter
250 g ripe Ceddar cheese
200 g Prague ham
50 g nuts
300 g red grapes
green dill
salt
white pepper

In a form of cake we put food foil and line it well on all the walls.
At the bottom and on the sides we place the thin slices of cheese, and on the bottom and the small sides we place the slices of ham.
In a bowl, mix the butter well at room temperature with the cream cheese and the grated mutton.
Season and add the finely chopped green dill.
Mix to homogenize the ingredients well.
We put half of the cheese over the slices of ham and level it with a spoon, pressing it a little.
Wash the grapes thoroughly and wipe them, then place them over the cheese, pressing them into the cheese layer.
Then another layer of cheese, another of ham, half of the remaining cheese and another row of grapes.
Cover with a layer of ham and then cheese.
We put the hanging foil over the terrine, press it a little and let it cool until the next day.
We turn the terrine on a plate, remove the foil and decorate the terrine as we like.
Have a great appetite!

Try this video recipe too


Cream cheese and grape cake

1. Melt the yeast in a little warm milk, over which add a tablespoon of flour and a tablespoon of sugar. Leave to rise for a few minutes. Put in a larger bowl the flour, sugar, salt, candied fruit, oil and the rest of the milk and mix with the mayo until you get a thick crust that is leavened, hot.

2. Prepare the cream cheese separately, beat the egg whites with the sugar, add the egg yolks rubbed with a little salt and lemon peel. Mix this cream with the cottage cheese and diced orange slices and leave to cool.

3. Preheat the oven to 170 ° C, line the tray with baking paper or butter and flour and spread the dough evenly. Put the cream cheese over the dough and over the cheese, the icing that is prepared on the spot. Beat the egg whites with the sugar, add the yolks, oil, a tablespoon of flour and vanilla sugar. Spread the icing evenly and sprinkle grapes all over the surface of the tray.

4. Bake for 60 minutes, remove from the oven, refrigerate and serve with coffee or tea.