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Rolled stuffing

Rolled stuffing


Heat the milk and add the butter to melt. Rub the yeast with a little sugar and milk, flour and leave it to rise a little. Mix all the ingredients with the flour and knead a soft dough and let it rise for 1 hour.

Divide the dough into four and spread a sheet that we fill in turn with chocolate, jam (figs) and cheese mixed with vanilla sugar and eggs. In the oven tray put a baking paper, place the rolls and bake for 30 minutes. at 200 degrees.

Good appetite.


Biscuit and banana cream roll & # 8211 Dessert to everyone's taste

If you like wafer rolls, I recommend you try this recipe. The roll is filled with cream of biscuits and bananas, that's why its taste is so good. In addition, you do not have to prepare the countertop, because you will use a wafer sheet.

Ingredients for biscuit and banana roll:

  • 100 ml of milk
  • 200 gr ground biscuits
  • 100 g margarine, 100 g sugar
  • 1 sachet of vanilla sugar, 4 bananas
  • 1 wafer sheet

How to prepare the roll with biscuit and banana cream?

Put in a saucepan, to boil, milk, margarine, sugar and vanilla sugar. After a few minutes of boiling, add the biscuits and mix. Take the pot off the fire. If you think the filling is not thick enough, add more ground biscuits and mix.

Place the wafer sheet on a damp cloth and cover it with a damp cloth. Wait a few minutes for it to soften. This way you will be able to run it easily.

When it softens, pour the filling on top and level it well. Place the bananas on the edge and roll the wafer sheet. You will get a delicious roll. Put the roll in the fridge for a few hours, then take it out and cut it into slices.

If you want, you can pour the chocolate icing on top. You can also decorate it to your liking. The roll with biscuit and banana cream is very tasty, that's why I prepare it every time I celebrate a special event.

All guests are delighted by the delicious taste of this dessert. Try it yourself and surprise your guests. Have fun with your loved ones and increase your cooking!


1 hand of sage
1 handful of parsley
2 cloves of garlic
olive oil
1 whole piece of pork breast (1 & tailcoat12 kg)
6 leeks
300ml of cider
4 sage leaves

1. Heat the oven to 200 & deg C / gas 7. Mix a handful of sage and a handful of chopped parsley, 2 cloves of crushed garlic and olive oil rub the meaty part of a piece of pork breast of 1 & tailcoat 12 kg. Roll the meat and catch it with a butcher's thread. Place 6 leeks in a shallow pan. Put the pork on top and rub with salt and pepper. Add 300ml of cider and 4 sage leaves.

2. Bake for 20-30 minutes, then bake at 130 ° C / gas 2 and bake for another 2 hours. If the leek seems to start to burn, add a little water. Leave the meat for 20 minutes before cutting it. Serve with leeks.


Stuffed Roll - Recipes

Rolled sheet ingredients:

100g powdered sugar + 70g crystallized sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Cream ingredient:

300ml Voila dessert cream

Decor ingredient:

200ml Voila dessert cream

How to prepare roll paper:

1. Preheat the oven to 180 degrees. Wallpaper the tray with baking paper.

2. Put the egg whites in a bowl and start mixing until soft peaks form (the peaks fall when you lift the mixer). While stirring, gradually add powdered sugar (100g) and mix until stiff peaks form.

3. In a clean bowl put the egg yolks and mix at medium speed for 3 minutes. Add the crystallized sugar (70g) and vanilla, mixing for another 2 min.

4. In another bowl, mix the flour, cocoa powder, baking powder, baking soda and salt.

5. Add water (80ml) over the flour mixture and mix until smooth with the egg yolks. Pour the composition obtained over the egg whites, slowly, until incorporated.

6. Spread the product obtained on a tray lined with baking paper and bake for 15 minutes, until a toothpick inserted in the middle of the counter comes out clean.

7. Meanwhile, prepare a towel well covered with powdered sugar.

8. Remove the roll sheet from the oven and carefully roll the hot countertop in the towel. Doing this while the product is still hot will allow you to roll it up later with the filling, without it cracking.

How to prepare cream:

1. In a blender add the frozen raspberries together with the sugar until a very fine paste is formed.

2. Refrigerate Voila for at least 12 hours before mixing. Pour the cooled product into a cold, clean bowl and start mixing 300ml Voila dessert cream at medium speed until the product becomes foam and triples in volume. Add the sugar mixture with the raspberries and increase the mixing speed until you get a very strong foam.

3. Carefully open the roll top and remove the towel in which it was kept.

4. Spread the filling in an even, thin or thicker layer, depending on your preference, on the entire surface, leaving about 1cm free at each end of the roll. Gently rotate the roll sheet, taking care not to use too much pressure so that the filling does not come out through the sides.

5. Wrap well in plastic wrap and refrigerate for at least 2 hours. You can leave it overnight so that the filling is set properly.

How to prepare decor:

1. Refrigerate Voila for at least 12 hours before mixing. Pour the cooled product into a cold, clean bowl and start mixing 200ml Voila dessert cream at medium speed until the product becomes foam and triples in volume.

2. Decorate the roll with Voila dessert cream and fresh raspberries.


Beef roll stuffed with liver

1. Peel a squash, grate it and boil it in a saucepan with water. Bring to the boil in 2-3 boils. After boiling, put in a sieve to drain and cover with a lid or a transparent foil.

2. Chop the chicken breast and mix with the finely chopped onion and leave to cool. The livers are cut into thin slices and placed in a bowl. Peel a squash, grate it and wash it in 3-4 drops.

3. Slightly loosen the beef tenderloin with a sharp knife and beat with a hammer until it is evenly stretched. Grease the piece of meat with a little oil and leave it to cool. Season the minced meat with salt and pepper to taste and mix well with the eggs.

4. The obtained paste is spread evenly over the piece of muscle, the slices of mushrooms and liver are placed over the minced meat and rolled carefully so as not to break. Place the roll in a mold, grease it with butter and sprinkle with water. Put it in the oven and, from time to time, add more water. Serve garnished with rosemary.


Stuffed Soy Roll

Put the soybeans to boil in salted water for 30 minutes. Strain and let it drain, then squeeze the soybeans between the hands so that the water comes out well.

We put the squeezed soy in a bowl, add the 120 g flour, crushed garlic (garlic you can add more or less according to everyone's taste), salt, pepper and thyme. Mix until everything is homogenous, then gradually continuing to mix, add 50 ml of mineral water and 50 ml of oil until everything is incorporated. We need to get a homogeneous mixture.

We mix the pate with the prepared rice as in the recipe above we season it with salt, white pepper, chopped green parsley. We spread an aluminum foil that we grease with a drop of oil and we spread the soy composition on it. Place the pate filling with rice and mushrooms on top of the composition. On top of this filling we place alternately strips of kapia pepper and zucchini. Roll the foil in such a way as to obtain a roll and then place it in a cake pan.

Pour 50 ml of water under the roll, then put the tray in the preheated oven for about 10 minutes on high heat. Then unroll the foil (after the water has evaporated) and let it bake further, sprinkling the roll on top with a little oil until it catches a golden brown crust on top. At this point, take the roll out of the oven, let it cool, then we can slice it and serve.


Boiled pork roll, stuffed with beef!

Today we want to offer you the recipe for a pork chop roll, stuffed with beef and cooked! We are sure that meat lovers will appreciate it!

INGREDIENT:

-a piece of pork chop (try to choose one with the mouse as intact as possible)

-a piece of beef

-a grated teaspoon of ground black pepper

-2 teaspoons hop suneli

-a teaspoon with a tip + a grated teaspoon of salt

-4 large cloves of garlic (or to taste)

METHOD OF PREPARATION:

1.Wash the pork chop very well. Bone it carefully, so as not to damage its mouse (you have to open it like a book). Then remove the cartilage or other parts that you don't like from inside it.

2.Prepare the piece of beef.

3. Beat the beef and pork with the meat hammer.

4.Mix a teaspoon of salt with the ground black pepper and sunni hops.

5.Cut the garlic into thin slices.

6.Prepare the pork and beef with the spice mixture. Rub them well with your hands so that they are penetrated by their aromas.

7.Then spread the garlic slices and bay leaves, broken into pieces, on the bone stalk, inserting them in all the cracks (under the pieces of meat). You can even cut the pieces of meat in places to add garlic to them. During this process, arrange the piece of beef on the piece of pork (in the transverse direction).

8. Roll the pork into a roll. Secure it with food thread, tying it quite tightly: both sideways and lengthwise.

9.Put the meat roll and the remaining bone after deboning the pork chop in a large saucepan. Cover them with water.

10. Boil the meat roll for 3 hours from the moment of boiling, under the lid, over low heat. 60 minutes before the end of the cooking time, add a tablespoon of salt to the soup in the pan.

. It is important to collect the foam on the surface of the soup, which is formed when it reaches the boiling point. That way it will stay clear!

11. Remove the roll from the soup. Place it on a plate and let it cool a bit. Then carefully remove the food thread around it.

12. Allow the roll to cool to room temperature, then refrigerate for 8-10 hours (overnight).


Cut the chicken breast in half and then unfold each piece so as to obtain two pieces of meat. With the meat beater, we will lightly beat the chicken breast, so that it is better stretched. We will put over the beaten chicken, the olive oil and we will grease the meat well, then we will sprinkle the salt and the other spices and we will grease with these spices the whole chicken breast on both sides. We will then take peeled boiled eggs and put them in the middle of the chicken breast and then roll the meat so that we get a roll filled with boiled eggs.

Roll and tie with kitchen twine as well as we can or catch with toothpicks, so that it does not fall apart when baked. We will basically get two rolls.

Put the rolls in two cake trays that I greased with butter, grease them again with a little paprika and olive oil, add a cup of water, wine and put in the oven.

Bake in the preheated oven at 180 degrees Celsius for about 35-40 minutes until nicely browned on top.

After the rolls have browned, let them cool and only after they have cooled well will we cut them with a sharp knife so as not to crumble.


Spinach roll filled with cream cheese

ingredients
6 eggs, 6 tablespoons oil, 6 tablespoons flour, 1 teaspoon baking soda, 6 tablespoons chopped spinach (I used frozen, but it is very good and fresh, only it needs to be boiled, then chopped), 3 tablespoons sour cream, a little salt, 200 g cream cheese, 3 tablespoons sour cream 15% fat

Difficulty: low | Time: 1h


Stuffed Roll - Recipes

I came across an old letter this morning (from the time "Objective", I think), containing an absolutely excellent recipe, sent by the lady Denisa Tesu. A great roll, which I warmly recommend. Just a clarification: the name is given by the author, and I can only subscribe with all conviction.

Ingredients: 250 g Prague ham, 250 g Telemea cheese, 4 hard boiled eggs, 300 g butter, 1 bunch of finely chopped green parsley

Preparation: In 3 deep plates we put 100 g of butter, then in the first plate we put finely chopped ham as for beef salad, salt and pepper to taste. Rub everything well. In the second plate, put the telemeau over the butter and rub it as well as a paste (we put the telemeau through the large grater). In the third plate we put chopped eggs, rub again and season with salt and pepper, as in the other plates. Then take a cellophane moistened with cold water and drained well in the hand (squeezed), put on the edge of the cellophane a rectangle as thick as possible from the first composition, then sprinkle with finely chopped green parsley, then put the paste from the second plate and green parsley , and we end with the composition from the third plate. Lightly roll the cellophane like a roll and leave everything in the fridge for 4-5 hours, until it hardens. We take it out, unwrap it from cellophane and cut it like slices of cake. It is a delicious and tasteful entree. A glass of champagne from our Bucium vineyards goes well with this mosaic roll, because champagne is not only drunk on holidays and at the end of festive meals, semi-dry Bucium champagne is drunk when the culinary preparation is eagerly requested. Not?

To be honest, I would prefer an Aligote (also from Bucium, by the way, but from Casa Olteanu). But because it's cheese, ham and eggs, all very welcoming, you can drink almost any dry white wine, even a light red, because it won't be bad. But I don't want to say that this excellent roll doesn't deserve a glass of any champagne (raw, dry and even semi-dry) you want.


Video: СЛЕПОЙ Тест БЕЗЛАЖЕВОЙ гитары.