Zucchini cake recipe with melted cheese. Zucchini cake with tomatoes - an amazing appetizer for guests
1 cup yogurt, 1 tbsp. flour, 1 tbsp. semolina, 1 tbsp. sugar, 2-3 eggs, 100 g margarine (melt), 1 tsp slaked soda with vinegar
mix everything and bake in the oven for 40-50 minutes at 150 degrees
I also add a bunch of poppy seeds to the dough (very tasty), or you can add raisins and nuts.
Pies in half an hour.
0.5 liters of sour milk (or kefir) 2 eggs, 2 tbsp sunflower oil, 0.5 tsp baking soda, 1 tbsp sugar, salt on the tip of a knife, flour, how much dough will take (to does not stick to your hands).
Filling: mashed potatoes, stewed cabbage, minced meat, rice with onions and eggs, cottage cheese.
The pies are fried in a frying pan.
Rotten Stump Cake.
Dough - 3 eggs, 1 cup kefir (or curdled milk), 1 cup raspberry jam (any), 1 tbsp sugar, 2 tbsp flour, 2 tsp soda (not slaked) - mix everything, let stand for 15- 20 min..
Bake 3 cakes. Grease the cakes with sour cream, whipped with sugar.
Cake Quick
1 cup curdled milk
1 cup sugar
2.5 cups flour
wheat flour - 400g
ground cinnamon - 1 tsp.
ground cardamom - 2 boxes
ground cloves - 4 pcs.
lemon zest - 1 tsp.
butter for greasing the mold.
Cook the honey in a low saucepan over low heat; skim off the foam. Take part of the honey, add rye flour to the remaining honey, boil a little and add the previously taken honey again.
Let cool until the mixture becomes warm, then beat thoroughly until the dough turns whitish. In a small heavy saucepan, heat the sugar until it turns into a viscous syrup. Over high heat, stirring constantly until the mixture turns yellow. Reduce heat and stir further until the sugar syrup turns yellow-brown. The sugar should not burn; it should smell like caramel. Mix caramelized sugar with yolks, add yogurt, wheat flour mixed with baking powder, spices and lemon zest, mix well. Mix the honey-rye mixture with cream and add to the wheat flour dough. Immediately beat/mix with a mixer. Place the finished dough 1-2 cm thick on a greased baking sheet (or in a mold), smooth it out and place in an oven preheated to 200C. Cut the finished gingerbread into squares. Do not glaze.
Apple dessert with curdled milk
sugar - 1/2 cup
semolina - 4 tbsp.
egg - 3 pcs. curdled milk - 1 cup
butter - 3 tbsp.
baking soda - on the tip of a knife
vanillin, ground cinnamon - to taste
Beat the butter with sugar, stirring continuously, add eggs and yogurt in which soda is dissolved, one after another. Gradually add (one spoon at a time) flour and semolina, previously mixed with each other. Place half of this mixture in a mold or small frying pan, greased and sprinkled with flour. Place grated, sweetened and cinnamon-flavored apples on it. Cover the layer of apples with the rest of the dough. Bake the dessert in a moderately heated oven until golden brown. Serve sprinkled with powdered sugar and vanilla powder.
Cupcake black
flour - 4 cups
sugar - 2 cups
butter - 200g
jam - 1 glass
kefir (or curdled milk) - 2 cups
vegetable oil - 1 cup
cinnamon, cloves, star anise - 1 teaspoon
baking soda - 1 tsp.
Eggs are ground with sugar, butter, jam, crushed spices, and yogurt are added. Add soda and flour, knead the dough. The finished dough is placed in a mold, the bottom of which is covered with an oiled sheet of parchment and 3/4 of the mold is filled, since the dough rises greatly during baking. Bake the cake in the oven over low heat until done.
Semolina and curdled milk casserole
Semolina 2 cup
Curdled milk 250 ml
Mix semolina with yogurt and let it brew for 50-60 minutes so that the semolina swells. Then add eggs beaten with sugar, melted and slightly cooled margarine, grated lemon zest and juice, prepared raisins and flour mixed with soda.
Place the dough in a pan greased and sprinkled with breadcrumbs and bake in the oven at medium heat for 40-45 minutes.
Homemade hard cheese with pepper and dill
Milk (pasteurized) - 2 l
Yogurt - 500 ml
Chicken egg - 4 pcs
Salt (I put a little less) - 1 tsp.
Sweet pepper (optional, quantity to your taste)
Dill (optional, fresh, to your taste)
Ferment 0.5 liters of pasteurized milk; you can simply leave it at room temperature for 2-3 days.
Place 2 liters of fresh, PASTEURIZED milk on the fire and bring to a boil.
During this time, beat 4 eggs and sour milk by hand with a whisk until smooth and sour cream.
As soon as the milk boils, turn the heat to the lowest setting and, stirring constantly, add the sour-egg mixture. Stirring, bring the mixture until the curdled part and transparent yellowish whey separate. The process took me about 7-10 minutes.
Then place in a sieve or colander lined with gauze and allow all the liquid to drain.
While the liquid is draining, chop the pepper very finely and also chop the dill.
Add salt and additives to the cheese mass and mix well.
Once the liquid has drained so that the mass is thick, place the cheese tightly in any form, press down on top with a weight and leave for 8-10 hours.
Then take out the cheese, grate it a little with salt and put it in the refrigerator to cool for 1-2 hours.
I did not rub it with salt and also did not cover it with anything. In vain, it got a little weathered and almost immediately, it’s better to take it out of the mold, wrap it in film or in a bag.
Then we cut and eat.
Much has been said about the benefits of zucchini, which were brought by Columbus from South America. This is a very tasty vegetable that can be combined with almost all existing products and from which you can prepare dozens of tasty and healthy dishes. Zucchini is very easily digestible and saturates the human body. Some housewives even cook zucchini. Today we will talk about one dish that combines taste, benefits and an amazing combination of products - zucchini cake with cheese and tomatoes. This dish can be used to decorate a holiday table or surprise your family and friends during a home dinner with its originality and extraordinary taste. It will take no more than two hours to prepare a zucchini pancake cake.
Ingredients:
- young zucchini - 1000 grams;
- eggs - 50 grams;
- salt and ground pepper to taste;
- flour - 150 grams;
- sunflower oil - 100 ml;
- garlic - 4 cloves;
- soft processed cheese - 200 grams;
- mayonnaise and sour cream - only 200 grams;
- tomatoes - 400 grams;
- dill - several sprigs.
How to make zucchini cake with cheese and tomatoes:
1. Peel the zucchini, cutting it off in a thin layer. For this you can use either an ordinary knife or a special knife for peeling vegetables (if the zucchini is young, then the peel can be left). We grate the zucchini on a coarse grater to avoid the excess amount of liquid that is released during such an impact on the juicy fruit.
2. Beat eggs into grated zucchini, add flour, stir until smooth.
3. Fry the zucchini pancakes over medium heat, adding a small amount of oil to the frying pan.
To make the pancakes even, spread them across the pan with a spoon or spatula. You need to turn it over carefully so as not to break the integrity of each zucchini cake.
4. While the mixture is cooling, you need to prepare the cheese cream. First of all, you should grind the processed cheese (in my case it is processed cheese “Nadezhda”), add finely crushed garlic, the required amount of sour cream and mayonnaise and mix it all thoroughly, rubbing it with a spoon in a bowl. Once the cream is ready, set it aside to let it sit before working with it further.
Tomatoes, previously washed, must be cut into neat thin slices of equal thickness.
5. To soak the zucchini cake with cheese cream, spread it on each cake layer and evenly place pre-cut tomatoes on top. Then we cover it with the next cake layer, spread the cream again and place the tomatoes. And so, cake by cake, we add everything, forming a cake.
6. When the zucchini cake is formed, coat the topmost cake with cream and decorate with tomatoes and dill sprigs. You can arrange the tomatoes and dill in some intricate pattern to make the dish look more original.
Now, avoiding the temptation to take a bite of this amazing cake, let's set it aside and let it brew for one hour. After an hour, you can serve it to the table to please your family and friends with a delicious lunch.
Bon appetit!!!
Sincerely, Yulia Nesmiyan.
A juicy and aromatic snack zucchini cake is a very popular dish, especially in the summer, when access to young and tasty natural zucchini is unlimited either by the high price or the lack of quality vegetables. In fact, this is one of the best recipes for what can be made from this vegetable. There are several types of zucchini cake. They differ mainly in impregnation. And the more original it is, the tastier the dish itself will be. Our recipe suggests making zucchini cake with melted cheese. The dish according to this recipe will be satisfying and incredibly tasty. The spiciness and piquancy can be adjusted by the amount of garlic in the recipe, and you can also add your favorite spices to it.
Preparing a zucchini cake with melted cheese is quite simple, but it turns out tender, juicy and aromatic. This is one of those recipes that you can't wait to make again next season.
