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Guguluf with cheese and nuts

Guguluf with cheese and nuts



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Beat the egg whites hard with a pinch of salt, hard as meringue.

Then separate the yolks separately with the soft butter until it becomes like a cream. Add it carefully, stirring lightly from top to bottom over the egg whites. Then grind the whole walnut kernel well, mix it with the finely chopped cheese, flour and baking powder. Sprinkle this mixture lightly over the egg foam with butter.

When it is ready homogenized, pour it in the shape of a guguluf greased with butter and put it in the hot oven on medium heat for about 20 minutes or until it browns. then. When it's ready, take it out and let it cool a bit

Meanwhile, quickly make the white sauce for decoration. Melt the butter then add the flour and then the milk. Stir vigorously with a non-metallic cloth to avoid lumps. Finally add a tablespoon of plain yogurt (I used Cremosso or you can put a sweeter cream ) and powdered sugar. Mix well and then pour with a spoon in a messy way over the guguluf.

Add the walnut halves on top and you're done! It is very fluffy and has an extraordinary taste! If you like cheese with nuts, you will surely like this guguluf. Don't forget to share it with someone dear!


ENDIVE SALAD WITH NOBLE CHEESE AND WALNUTS

Endive salad with cheese with mold and nuts is the appetizer of a special refinement that I recommend to everyone when they want something special for the guests and not only.

ingredients:

  • 1 andiva
  • 1 tangerine
  • 1 para
  • 50 gr. NUTS
  • 40 gr. moldy cheese
  • 1 tablespoon lemon juice

This delicate appetizer must be prepared a few minutes before serving, especially since it is very easy and you only need a few ingredients.

I peel the tangerine with a very sharp knife and separate each slice of white skin from the inside.

Clean it looks very well baked and juicy peel, then remove the back and the wood from the tail, slice it and sprinkle it immediately with lemon juice that will prevent oxidation.

I remove the spine from the endive which is quite bitter and carefully separate the fine sheets that I arrange in a circle on the prepared plate.

I alternately place a slice of pear and tangerine in them, sprinkle the small pieces of cheese with mold and then add the prepared walnuts from place to place.

To complete my quick snack today, I sprinkle the endives filled with a drop of lemon and tangerine juice that successfully completes the freshness of the fruit inside.


ENDIVE SALAD WITH CHEESE AND WALNUTS

This was my dinner last night endive salad with cheese and nuts, a suitable and delicious combination, absolutely to my liking. I used sweet and apple Gorgonzola but you can replace them with Roquefort cheese and pear.

  • 2 large endives
  • 80-100 g Sweet Gorgonzola
  • March 1
  • a handful of walnuts
  • 2-3 tablespoons of olive oil
  • 2 tablespoons lemon juice
  • salt to taste

Method of preparation endive salad with cheese and nuts

Wash, remove the endive stalks, cut them into small pieces and place them in a bowl. Add diced or broken cheese by hand, finely sliced ​​apple and walnuts.

Mix the olive oil with the lemon juice, salt and season the salad. Serve with quick croutons, it's delicious. Enjoy!

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Valerianella or valerian?

About valerianella (Valerianella locusta) & # 8211 is NOT the same as valerian (Valeriana officinalis) & # 8211. Which is a medicinal plant & # 8211 see here. Valerian extract is used to treat insomnia, angina or depression.

Valerianella is a field lettuce (Feldsalat in German lb., Cornsalad, Lamb & # 8217s Salad in English lb. or mâche in French lb.). Unfortunately, not even the producers make a difference and inscribe the lettuce packaging with & # 8222Valeriana & # 8221.

dressing This salad is a creamy, sweet and sour, which can be used in other types of salads: iceberg, garden salad, spinach, endive, radicchio or arugula. You can make a mix of all this to season with this tasty dressing.

Cheese recommended for this salad with oranges is one with noble blue mold: Roquefort, Danish Blue, Stilton, gorgonzola or similar. In general, these cheeses are very salty and have a strong taste and aroma, they perfectly balance the sweet-sour hue of orange, honey and mustard. You can also try goat cheese but this is more bland.

For the crunchy effect, I threw a handful of lightly fried walnut kernels into the salad. A story came out on the plate!

I joined this salad with some pork chops with creamy blue cheese sauce & # 8211 see the recipe here.

From the ingredients below we obtained 2 servings of valerianella salad with oranges, blue cheese and walnuts.


Guguluf with walnut

1. Dissolve the brewer's yeast and a teaspoon of sugar in the warm milk. Cover and leave in a warm place for 10 minutes. Beat 2 eggs with 2 egg yolks, a pinch of salt, vanilla sugar and the rest of the sugar until the sugar melts.

2. In the sifted flour add the milk with the brewer's yeast, the grated lemon peel, and the orange, the beaten eggs with the sugar, the rum, the walnut and the butter rubbed with foam. Knead vigorously and place in a pan greased with butter, in a warm place, leavened.

3. Bake in the hot oven, on the right heat, for an hour. Towards the end, lower the heat and cover with aluminum foil so that it doesn't burn too hard.

4. Turn over and garnish with lemon glaze.

5. Beat the egg whites for the icing, then add the powdered sugar and lemon juice. Stir until a cream is pourable.


Video: nadels Käsebrot (August 2022).