Traditional recipes

Tomatoes stuffed with cream cheese

Tomatoes stuffed with cream cheese

I will pass the estimated quantities, because I did it for a large number of guests.

  • tomatoes
  • pt cream cheese:
  • 200 g fresh cow's cheese
  • salt
  • pepper
  • fresh dill
  • 4 tablespoons sour cream

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Tomatoes stuffed with cream cheese:

Wash the tomatoes well, then with a special knife cut the tomatoes into a flower shape. 2 popcorns will come out of a tomato.

We prepare cream cheese:

Mix the cheese with the cream and a pinch of salt, mix well. Then add pepper and finely chopped dill.

Fill the tomato halves with this delicious cream.


RED VELVET & # 8211 CAKE WITH RED BEET AND CHEESE CREAM

The cake of Saint Mary must always be very special because the great celebration of the family - MOTHER, always deserves an exceptional anniversary with family and friends.

Thinking about her health and a wonderful bouquet of red roses, I was inspired quite quickly and decided to surprise her with a Red Velvet beetroot cake with cream cheese and roses made by me without much skill. .

It has a special taste and I recommend you do not hesitate to use red beets for this dessert, which has a special sweetness and naturally colors the moist and very consistent top that we have prepared.

ingredients:

  • 150 gr. butter
  • 100 gr. sweetener
  • 2 eggs
  • 300 gr. flour
  • a pinch of salt
  • 300 gr. Beet
  • 200 ml. buttermilk
  • ½ teaspoon baking soda
  • 1 teaspoon vinegar
  • 2 teaspoons baking powder
  • 1 vanilla pod
  • 1 tablespoon cocoa
  • 1 teaspoon red dye
  • 200 gr. cheese cream
  • 250 gr. mascarpone
  • 400 ml whipped cream
  • 80 gr. vanilla flavored powdered sugar
  • 10 gr. gelatine
  • 2 tablespoons lemon juice
  • lemon essence
  • 50 gr. butter

For starters I will mix the soft butter very well then I add the sweetener and continue beating them until I get a fine and light foam.

I am going to break the eggs and put them one by one in the butter cream, stirring continuously until they are completely homogenous.

I prepare the dry ingredients and sift them separately in a bowl & # 8211 flour, cocoa, baking powder and salt.

I sprinkle with lemon juice the beetroot mashed quite finely with the help of the food processor, I extinguish the baking soda with a drop of vinegar, and I add them in the composition of alternative butter with flour and whipped milk.

At the end I added the seeds from a vanilla pod and a teaspoon of dye to get a brighter red color somewhat attenuated by the cocoa powder initially added.

Divide the mixture into two stainless steel trays greased with butter and lined with baking paper, then bake for 35-40 minutes at 180 ° C.

I leave them to cool and prepare a tray with a detachable bottom that I cover with plastic wrap for final assembly.

For the cream, remove the butter, cream cheese and a box of mascarpone from the cold in advance.

I mix them together with the powdered sugar, I add 200 ml. cold whipped cream for whipped cream for a few seconds, and at the end I pour a little lemon essence, lemon juice and melted gelatin a little in the microwave after I hydrated it for five minutes in 2-3 tablespoons of cold water.

Over the first cake top that I placed in the tray, I put three quarters of the cream, I place the second top by pressing it lightly and I even out the surface on top with the difference of the remaining cream.

After an hour in the fridge, I add another layer of whipped cream (a little too much & # 8211 almost to be cut permanently) and let it cool again.

It took a while for the part I loved the most - shaping the roses from sugar paste, but the modest result was overly appreciated by all the guests and fully complemented the delicate, fine and cool taste of my mother's cake that I always wish for. especially on this occasion to be with us always, to be healthy and to have in life many joys and peace of mind.


Cupcakes with carrots and cream cheese

This is my first carrot cake, I was somewhat reluctant to use carrots in sweet things, until I remembered teddy, that juice in small bottles from which I stole a mouthful of my daughter when she was little :) ). Obviously, the carrots are sweet and beautifully colored and these cupcakes with carrots and cream cheese filling dispelled all my doubts. On top of the muffins, the carrot cupcakes (as he calls them) are very easy to make and are good and tender, so this carrot cake will be made at my house, especially since my husband also liked it. Funny thing, my husband thought the carrots I decorated the carrot cupcakes with are real :)). He moved the plate of muffins from here to there a few times, helped me photograph them and finally took one out on his plate, at which point he asked me candidly: & # 8222Yes & # 8217 how does this carrot taste with is the cake raw or cooked? & # 8221 Carrots are made from marzipan and are just one of the many possible decorating ideas for these carrot muffins and cream cheese. The easiest thing is to simply powder them with powdered sugar and & # 8230 good appetite, but before that I get to work.

Preparation time: 00:25 hours
Cooking time: 00:25 hours
Total Time: 00:50 hours
Number of servings: 12
Degree of difficulty: environment

  • 275 grams of flour
  • 1/2 sachet of baking powder
  • 2 teaspoons cinnamon
  • 200 grams of sugar
  • 100 grams of butter
  • 3 whole eggs
  • 1 pinch of salt
  • 2 large carrots, put on a fine grater
  • 150 ml. of yogurt or whipped milk
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons of milk to adjust the density of the composition, if necessary (depending on the size of the eggs and carrots and the quality of the flour, the composition may be a little too dense, in which case add a few tablespoons of milk)
  • cream cheese: 230 grams of cream cheese, finely grated peel of a lemon (yellow part only), juice of 1/2 lemon, 1 teaspoon of vanilla extract, 75 grams of sugar, 1 teaspoon of top of corn starch (gustin)
  • in addition, 2 tablespoons of sugar to finish the cakes before putting them in the oven
  • decoration according to preference (the simplest is powdered sugar)

for this recipe you need a tray or special shapes for muffins and paper baskets for muffins

1. Mix the cream cheese with the sugar, peel and lemon juice and starch until a homogeneous and creamy mixture is obtained.

2. Turn on the oven and set it at 180 degrees Celsius.

2. In a large bowl put eggs, yogurt and melted butter (but not hot) along with the 200 grams of sugar and salt and mix well.

3. Mix the flour with the cinnamon and the baking powder and add it all at once over the liquid ingredients (picture 1).

4. Mix briefly several times, until the flour is incorporated, clean the walls of the bowl with a spatula and add it back to the composition, mix again until everything is homogeneous (picture 2).

5. Add the vanilla extract and grated carrots, all at once (picture 3).

6. Mix briefly several times, until the carrots are evenly incorporated into the dough (picture 4). If the dough is too hard, add 2-3 tablespoons of milk. The consistency must be like butter cream, as you like the cream with which you cover a cake, it must be dense so that it does not fall off the blades of the mixer, but you can still work easily with it, so must this dough.

To whip the muffins with carrots and cream cheese, you can simply put a teaspoon of dough on the bottom of the forms in which you have already put the paper baskets for muffins, then a tablespoon of cream cheese and cover everything with dough. I thought it would be much simpler and I would have more accurate results if I put the composition in an ornamental pos with a wide opening.

I spread a layer of dough on the bottom of the molds, then a border on the edge. With a teaspoon I deepened the & # 8222 nest & # 8221 formed and then I added a spoonful of cream cheese (cream cheese that you have to somehow divide as evenly as possible between the 12 muffins).

& # 8230and then I sprinkled the dough on top of the cream, covering it carefully. At the end, sprinkle the surface of the muffins with the 2 tablespoons of caster sugar for finishing.

Put the cupcakes in the preheated oven at 180 degrees Celsius and bake for 20-25 minutes, to be golden brown.

Leave to cool for 30-40 minutes, so that the cheese filling settles well, then powder with powdered sugar or glaze with a glaze or decorate in the desired way and can be enjoyed.

The marzipan carrots that I made and glued with a drop of white chocolate on top of the muffins turn them into a festive dessert that I recommend, why not, as a possible alternative to cheesecake for Easter meal or another festive occasion. Anyway, they are very tasty and the next day they are even more so :).


Cheese and tomato cream tarts

A perfect appetizer this spring or for the Easter meal, as it is approaching. For the dough I also used spelled flour, which made it much more consistent and filling. The filling is a simple cream cheese. Here you can play with different greens, green onions, sun-dried tomatoes or even olives. They can be customized according to everyone's taste. In the end I came up with a generous slice of tomato. They are so good that we ate them all at one meal.

For 4 people :: Preparation 30 minutes :: Baking 20 minutes :: Low difficulty

Ingredients for 4 tarts with a diameter of 10cm:
For the dough:
100 g of spelled flour
100 g of white flour
100 g butter
an egg
salt
Filling:
300 g cream cheese
salt
tomatoes
pepper
parsley

Preparation: knead a dough and cool it for 30 minutes.

Prepared 4 forms of tarts with a diameter of 10 cm.

Preheat the oven to 160 degrees Celsius. Spread the dough in the 6 forms. Gently prick them with a fork.

Put them in the oven for 20 minutes.
After the tart shells have cooled, fill them with the cheese cream and tomato slices.

Finally add black pepper ground and green parsley leaves.


Cupcakes with carrots and cream cheese

This is my first carrot cake, I was somewhat reluctant to use carrots in sweet things, until I remembered teddy, that juice in small bottles from which I stole a mouthful of my daughter when she was little :) ). Obviously, the carrots are sweet and beautifully colored and these cupcakes with carrots and cream cheese filling dispelled all my doubts. On top of the muffins, the carrot cupcakes (as he calls them) are very easy to make and are good and tender, so this carrot cake will be made at my house, especially since my husband also liked it. Funny thing, my husband thought the carrots I decorated the carrot cupcakes with are real :)). He moved the plate of muffins from here and there a few times, helped me photograph them and finally took one out on his plate, at which point he asked me candidly: & # 8222Yes & # 8217 how does this carrot taste with is the cake raw or cooked? & # 8221 Carrots are made from marzipan and are just one of the many possible decorating ideas for these carrot muffins and cream cheese. The easiest way is to simply powder them with powdered sugar and & # 8230 good appetite, but before that I get to work.

Preparation time: 00:25 hours
Cooking time: 00:25 hours
Total Time: 00:50 hours
Number of servings: 12
Degree of difficulty: environment

  • 275 grams of flour
  • 1/2 sachet of baking powder
  • 2 teaspoons cinnamon
  • 200 grams of sugar
  • 100 grams of butter
  • 3 whole eggs
  • 1 pinch of salt
  • 2 large carrots, put on a fine grater
  • 150 ml. of yogurt or whipped milk
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons of milk to adjust the density of the composition, if necessary (depending on the size of the eggs and carrots and the quality of the flour, the composition may be a little too dense, in which case add a few tablespoons of milk)
  • cream cheese: 230 grams of cream cheese, finely grated peel of a lemon (yellow part only), juice of 1/2 lemon, 1 teaspoon of vanilla extract, 75 grams of sugar, 1 teaspoon of top of corn starch (gustin)
  • in addition, 2 tablespoons of sugar to finish the cakes before putting them in the oven
  • decoration according to preference (the simplest is powdered sugar)

for this recipe you need a tray or special forms for muffins and paper baskets for muffins

1. Mix the cream cheese with the sugar, peel and lemon juice and starch until a homogeneous and creamy mixture is obtained.

2. Turn on the oven and set it at 180 degrees Celsius.

2. In a large bowl put eggs, yogurt and melted butter (but not hot) along with the 200 grams of sugar and salt and mix well.

3. Mix the flour with the cinnamon and the baking powder and add it all at once over the liquid ingredients (picture 1).

4. Mix briefly several times, until the flour is incorporated, clean the walls of the bowl with a spatula with flour and add it back to the composition, mix again until everything is homogeneous (picture 2).

5. Add the vanilla extract and grated carrots, all at once (picture 3).

6. Mix briefly several times, until the carrots are evenly incorporated into the dough (picture 4). If the dough is too hard, add 2-3 tablespoons of milk. The consistency must be like butter cream, as you like the cream with which you cover a cake, it must be dense so that it does not fall off the blades of the mixer, but you can still work easily with it, so must this dough.

To assemble the muffins with carrots and cream cheese, you can simply put some teaspoon of dough on the bottom of the forms in which you have already put the paper baskets for muffins, then a tablespoon of cream cheese and cover everything with dough. I thought it would be much simpler and I would have more accurate results if I put the composition in a decorative opening with a wide opening.

I spread a layer of dough on the bottom of the molds, then a border on the edge. With a teaspoon I deepened the & # 8222 nest & # 8221 formed and then I added a spoonful of cream cheese (cream cheese that you have to somehow divide as evenly as possible between the 12 muffins).

& # 8230and then I sprinkled the dough on top of the cream, covering it carefully. At the end, sprinkle the surface of the muffins with the 2 tablespoons of caster sugar for finishing.

Put the cupcakes in the preheated oven at 180 degrees Celsius and bake for 20-25 minutes, to be golden brown.

Leave to cool for 30-40 minutes, so that the cheese filling settles well, then powder with powdered sugar or glaze with a glaze or decorate in the desired way and can be enjoyed.

The marzipan carrots that I made and glued with a drop of white chocolate on top of the muffins turn them into a festive dessert that I recommend, why not, as a possible alternative to cheesecake for Easter meal or another festive occasion. Anyway, they are very tasty and the next day they are even more so :).


Feta cheese with baked tomatoes

Step 1. Chop 200 grams of feta cheese, along with 2 cloves of garlic, 2 teaspoons of pepper, two fresh basil leaves, 2 tablespoons of oil and 2 tablespoons of Greek yogurt.

Step 2. In two baking pans, make a bed of the cheese mixture.

Step 3. Add 6-7 olives.

Step 4. Pour 200 ml of tomato juice into each casserole.

Step 5. Add 5-6 cherry tomatoes cut into four pieces.

Step 6. Leave in the oven at 180º for 15 minutes.

Step 7. Add fresh basil.

Step 8. We wish you good appetite and increase your cooking recipe for feta cheese with baked tomatoes.


Tomatoes stuffed with cream cheese and cashews

Tomatoes stuffed with cream cheese and cashews from: tomatoes, beef tenderloin, mascarpone, onion, dill, cashews, fresh thyme.

Ingredients:

  • 8 medium tomatoes
  • 300 g cow's milk
  • 100 g mascarpone cheese
  • 2-3 onion onions
  • 2-3 dill threads
  • 100 g ground cashews
  • fresh thyme

Method of preparation:

To start, wash the tomatoes, clean the stalks and cut them so that the core can be removed. The hats are kept for decoration.

Separately, in a bowl, shave the cow's milk. It is good to be applied on a small grater, not to be crushed, so the cream will have a very pleasant appearance.

Crush the cashew nuts with a glass or grind and add to the cheese bowl. Wash the onion and dill and cut them as finely as possible, then add them to the cheese bowl.

Add the mascarpone cheese and mix gently until well blended. Fill the previously drained tomatoes, add the hats and garnish with sprigs of fresh thyme.


TOMATOES FILLED WITH CABBAGE CREAM

Tomatoes stuffed with cauliflower cream and garlic are an alternative to the classic tomatoes stuffed with eggplant or cheese.

We can serve them on any occasion, but I think they also fit the festive Christmas table, due to the traditional colors of Christmas: red, green and white.

INGREDIENT:

6 medium tomatoes (600 g)
500 g cauliflower
2 tablespoons mayonnaise (vegan mayonnaise & # 8211 post)
2 cloves garlic
salt
pepper

I cut the lid off each tomato and removed the core with a teaspoon.

I prepared cauliflower cream. I boiled the broken cauliflower in the bouquets in salted water and a little milk (if you are vegan or fasting use soy milk). When the fork entered the stem of the cauliflower bouquet, I turned off the fire and drained the cauliflower, then let it cool.

I passed the cauliflower until I got a puree. I added mayonnaise (it can be any kind of mayonnaise, even without eggs or 2-3 tablespoons of oil), garlic, salt, pepper and chopped dill. You can also add yogurt, if you want this composition to be a little lighter.
I filled the tomatoes with cauliflower cream.


Easter with cream cheese and yogurt - recipe 1

Total cooking time: 1 hour and 20 minutes
Tray size: 22-24 cm.
Number of servings: 16

ingredients

  • 450 g of cream cheese
  • 500 g of creamy, skimmed cottage cheese
  • 500 g of creamy yogurt (without whey) skimmed
  • 4 eggs
  • 120 g of melted butter
  • 1 ½ cups of sugar
  • 60 g of starch
  • 3 tablespoons flour
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla essence
  • strawberries for decoration (optional)

Method of preparation

Turn the oven to 160 degrees Celsius and leave it to preheat.

Take a large bowl and mix the two types of cheese with the sugar.

Then add the yogurt, melted butter, lemon juice, vanilla essence, starch and flour.

Mix again until smooth.

Then incorporate the eggs, mixing on low speed.

When the composition is homogeneous, pour it into the pan greased with butter or oil and lined with flour.

Ideally, you should use a cooking ring or a removable shape to make it easier to remove the easter at the end.

Put it in the oven and leave it for an hour and 20 minutes, or until the middle is almost done.

After removing it from the oven, wait for it to cool for 10 minutes, then gently pass the knife blade around the walls,

Allow the pasca to cool completely, then you can release it from the mold.

Decorate it with slices of fresh strawberries, if you want, or just with powdered sugar given through a sieve.

Store Easter eggs in the refrigerator or other cool place until ready to serve.

Nutritional information

A slice of this light yogurt Easter contains:

  • 246 calories
  • 19 g of carbohydrates (of which 16 g of sugars)
  • 9 g of protein
  • 15 g of fat (of which 9 g of saturated fat)
  • 91 mg of cholesterol
  • 231 mg of sodium

Greek Easter with yogurt - recipe 2

Total cooking time: 1 hour
Tray size: 22-25 cm.
Number of servings: 16-18

Crust ingredients:

  • 1 ½ cups of ground or crushed graham crackers
  • 5 tablespoons melted butter
  • 1 tablespoon caster sugar

Ingredients for the filling:

  • 450 g of cream cheese
  • 500 g of plain Greek yogurt (2%)
  • 3 large or 4 small eggs
  • 140 g of caster sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla essence

Method of preparation

Preheat the oven to 176 degrees Celsius.

Break the biscuits into pieces and grind them with an S-blade robot.

Mix them in a bowl with the sugar and melted butter. You need to get a moist, sandy composition.

This will be the crust. Put it in the tray and press it with the back of a glass or a spoon.

Put the tray in the oven and bake the crust for 8 minutes, then let it cool and wrap the walls on the outside with aluminum foil.

Reduce the oven temperature to 162 degrees Celsius.

In the meantime, take care of the filling. In a large bowl, put the cream cheese and beat with the mixer for 2 minutes, until creamy.

Gradually incorporate the sugar, yogurt, lemon juice and vanilla essence. Mix with the mixer.

Add one egg at a time and mix on low speed. Turn off the mixer immediately after the last egg has been incorporated.

You must have a fine, creamy composition.

Pour it into the pan over the crust.

Place the tray in another tray in which you put a little boiling water.

Put the trays in the oven and bake the pasca at 162 degrees Celsius for 45-55 minutes. Or until the center is almost ripe. It should be like a jelly in the middle, but stable.

Turn off the heat, open the oven door a little and let the easter cool for an hour before putting it in the fridge for 8 hours.

This Greek Easter with yogurt can be served with jam or berry syrup.


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The reduction of the Antarctic ice sheet alone could contribute one meter to sea and ocean levels by 2100, if any.

To choose a successful appetizer, try to find ripe but hard tomatoes so as not to soften when you put the cheese paste in them. Tomatoes can also be filled with eggplant or cauliflower salad.

ingredients
- 600 g tomatoes (10 pcs.)
- 150 g of cottage cheese
- 150 g telemea
- 100 g butter
- 50 g marar
- lettuce

Method of preparation

- Finely chop the dill, parsley, garlic and hot pepper. Cut the top of the tomatoes and carefully remove the pulp (we won't need it).

- Put the cheese in a bowl, add the greens, hot peppers and chopped garlic. Season with salt and black pepper and mix well. If the cheese is too dry, add milk (or liquid cream).

- Fill the tomatoes with the br & acircnză filling and garnish with chopped dill.

- If the cheese is too dry, you can add milk or cream if desired. Good appetite!


Video: Fyldte tomater m. fars - Bagte tomater med fyld - Sundt u0026 enkelt - Opskrift # 268 (January 2022).