STRUDLE WITH WALNUTS

Strudel, with any filling, irresistibly reminds me of my grandmother and her kitchen. All of the strudels are my favorite and I can't single out any one in particular. Strudel with walnuts is a favorite in my home. Her scent reminds me of my childhood, of home...

 

 INGREDIENTS:

For the dough:
Soft flour around 14 oz,

 Two cups of milk,

 Butter around 3 oz,

 Two egg yolks,

 One cube of yeast,

Three teaspoons of sugar,

 One small lemon.

 For the filling:
Walnuts around 14 oz,

 Three cups of sugar,
Three cups of milk,
Two packs of vanilla sugar. 

PREPARATION:
Pour a little warm milk into the pan and dissolve the yeast and sugar and let it ferment.
Then add melted butter and squeezed lemon to the bowl.
Add two egg yolks, flour and the rest of the milk.
Knead a smooth dough.
Cover the dough with a cloth and let it rise.
Mix ground walnuts, sugar and vanilla sugar. 
Add milk to the mixture and mix everything well.







Transfer the dough to a floured work surface and knead.
Divide it into two equal parts.
Roll out one part at a time with a rolling pin into a rectangular shape to the size, ie the length of the pan in which the strudel will be baked.
Spread the first part of the dough over the entire surface with half the filling, and then repeat with the second.
Carefully roll up and transfer to a baking sheet lined with baking paper.
If desired, coat the strudels with one beaten egg yolk.
Leave them in the tray covered with a cloth for ten minutes, just until the oven heats up.
Bake them in a preheated oven at 160C for about 40 minutes.
Cut the baked and cooled strudel into slices and serve.

 Have a nice meal ! 

QUICK ZUCCHINI ROLL

One of my New Year's resolutions is to get back into recipe photography and blogging. 

As far as recording is concerned, we made several video recipes, but I couldn't bring myself to sit down and record any of them. Today, firmly determined to do everything I've been putting off for the past two weeks, I'm sitting down and writing to you after a long time. I don't even know how long it's been since I shared a recipe with you on the blog, but I have to admit that I enjoyed my vacation even though I would miss this hobby from time to time. All this has nothing to do with today's recipe, but you have to start from somewhere :D  

Today I'm going to introduce you to a super tasty quick salted zucchini roll. It is prepared simply, so much so that even those who have never cooked can prepare it, and it is a nice serving for guests and the festive table.

 

 

 

INGREDIENTS:

QUICK ZUCCHINI ROLL  

For the crust:  

Two zucchini (around 25 oz)

One cup of Oil  

Two eggs

Flour ariund 3.5 oz

 Two table spoons of sour cream

One tea spoon of salt 

For the filling:

Cream cheese around 7 oz

Two pickles

Six slices of roast beef 

PREPARATION:
Turn on the oven at 200C.
Grate the zucchini and sauté them in a little oil.
When all the water evaporates, remove them from the stove and let them cool down a bit. 
Add the rest of the ingredients to the bowl with the zucchini and mix well with a blender to combine all the ingredients.
Pour the roll mixture onto a baking sheet lined with parchment paper and flatten.
Bake the roll for about 25-30 minutes. 
When it's ready, roll it up while it's warm and let it cool down a bit. 
Unroll it, fill it with ingredients as desired and roll it up again.
Leave the roll in the fridge for a few hours to cool, then cut it and serve. 

SEE ALSO THE VIDEO RECIPE:

 Have a nice meal !

LASAGNA WITH CHICKEN

What for lunch Eternal dilemma! 

I always try to make the table diverse and to prepare some dishes in a different way. 

This time I opted for lasagna with chicken. 

I will show you how to prepare a complicated dish in a simple way for little money. 

Sounds good, doesn't it?

  

INGREDIENTS:

PREPARATION:
Chop the onion, grate the carrot and chop the garlic as finely as possible. 
Saute the onion in a little oil for about 5 minutes, then add the carrot and garlic and saute everything together.
Add spices as desired.
Grind the white meat into a mince, and if you don't have a mince, chop it finely. 
Add the meat to the pan and simmer with the vegetables. 
At the end, add finely chopped dry bacon (optional).
Pour in the wine and let it simmer until the wine evaporates. 
At the end, pour tomato juice and peel and simmer for about 30 minutes at a medium temperature. 
Remove from the stove when all the ingredients are well combined. 
Make the béchamel sauce.
Melt the butter in a pan, then add the flour, mix and pour milk. 
Stir until it boils, then remove from the stove. 
Trappist shred.
Spread a little bechamel sauce on the bottom of the dish in which the lasagna will be baked.
Put lasagna crusts (I use ones that don't cook and don't soften), then spread a rich layer of béchamel sauce, spread the meat filling and sprinkle some of the grated cheese over it. 
Put the crusts on top again and repeat the process until all the material is used up. 
Finally, coat the crust with béchamel sauce and put it in a preheated oven at 180C for about 40 minutes.
Remove the lasagna from the oven and sprinkle with a little grated cheese, then return to the oven for 10 minutes.
Cut the finished lasagna and serve. 

SEE ALSO THE VIDEO RECIPE:

 Have a nice meal !

QUICK AND EXOTIC CHEESECAKE WITH ORANGE

Winter smells like oranges and cinnamon to me, and that's why I was inspired to make a delicious cheesecake with oranges. It wowed us with its taste and crumbly texture and made it to the list of my favorite cakes. The advantage is that it is quick and easy to prepare and will always succeed.

 

 

INGREDIENTS: 

PREPARATION: 
First of all, prepare the crust.
Add cinnamon and butter that has been at room temperature to the container with the biscuits.
Mix everything, squeeze out the juice and knead the crust with your hands. 
Spread the crust on the bottom of the mold and keep it in the fridge while the filling is prepared. 
Whip the sweet cream with powdered sugar and vanilla sugar until stiff, then add the cream cheese and the grated zest of 2 oranges. 
Spread the filling over the crust. 
Finally, squeeze 5 oranges and put them on the stove to heat up. 
pour two bags of gelatin with 8 spoons of water and leave it to swell.
Add gelatin to heated orange juice and mix well. When it melts, remove it from the stove and let it cool down a bit.
Pour the orange juice over the filling and leave it overnight to harden.
Remove the mold, cut and serve.

SEE ALSO THE VIDEO RECIPE:

HAVE A NICE MEAL !!!