These baked cheese squares are like Easter Cakes, what makes the difference between Easter Cake and these cheese squares is the preparation time. For cheese cakes you need literally 5 minutes of preparation and they can be made even by children. They are very soft, aromatic, juicy and simple to make.
INGREDIENTS :
500 g of set yoghurt
500 g sour cream ( at least 20 % fat )
500 g of cottage cheese
3 eggs
1 tee spoon of salt
250 ml of mineral water
500 g of fresh phyllo dough ( 1 package )
Oil for coating baking tray
PREPARATION :
1 . heat the oven to 180 – 190 degrees …
2 . oil a big baking tray ( 32×34 cm ) …
3 . put all the ingredients except mineral water into a bowl, mix them well and add mineral water at the end and mix shortly to enable all ingredients to get homogenous …
4 . take a sheet of ready-made phyllo dough and crumple it gently and put it in the oiled baking tray, repeat it with all the leaves … ( SEE THE VIDEO )
5 . pour the filling over the crumpled leaves ( be careful that all the leaves are covered )
6 . put into the hot oven and bake for ca . 40 minutes …
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Home-made Cheese
This cheese is very easy and fast to prepare. It does not matter if you do not have domestic milk, as you can make extremely tasty cheese with purchased milk, as well.
INGREDIENTS :
2 l of milk ( at least 3.8 % fat )
400 g of sour cream ( at least 20 % fat )
2 tea spoons of salt
4 eggs
PROCEDURE :
1 . stir sour cream and eggs well …
2 . put the milk and salt to boil …
3 . as soon as the milk boils, add mixture of eggs and sour cream with constant stirring and continue stirring for ca. 30 seconds …
4 . when the milk boils again, reduce the temperature ( on my cooker the highest temperature is on number 9, so I reduce it to number 6 ) …
5 . now you have to be careful that the milk does not boil over, but it should be boiling all the time …
6 . stir the milk surface from time to time with a spoon, and continue cooking for ca . 15 – 20 minutes …
7 . while the milk is boiling you can see that milk proteins separate from the whey, and lumps are made …
8 . while the milk is cooking put a colander in the sink, and a moist gauze over the colander …
9 . strain the mixture from the pot through the gauze, press the cheese with a spoon, and tighten up the gauze with your hands as strong as possible to make all the whey come out of the cheese ( BE CAREFUL, IT IS VERY HOT ) …
10 . leave the cheese in the gauze for ca. 3 hours to let it cool down …
NOTES AND ADVICE :
You do not have to throw the whey away, you can salt it, cool it down and leave the cheese in the whey, in this way the cheese will stay fresh for a longer time.
If you do not want to keep it in the whey, you can boil some water, salt it and let it cool down, so you can keep the cheese in salty water.
For 1 l of liquid you need 60 g of salt, prepare as much liquid as needed – depending on your bowl and the size of the cheese.
It is not obligatory to keep the cheese in salty water or in whey.
If you want flavoured cheese, put the spice you want immediately in the milk, together with salt, so that cheese can get taste of spices.
You can use smoked pepper, chilli, curcuma, pepper, chive, oregano etc. …
If you want to make cheese with tiny chopped nuts, put the nuts into the pot 3 – 5 minutes before the end of cooking.
If you want cheese with olives, add olives at the very end of cooking and strain the cheese through the gauze immediately.
It is important that the gauze is clean, sterile and that it does smell like fabric softener or laundry detergent.
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… thank you for trusting me your Meri
Pork Fillet in Pepper Sauce
Pork fillet in pepper sauce with a few spoons of Ricotta cheese is simply fantastic.
Although we hardly ever use pork, everybody loves it prepared this way, with rice gnocchi, pasta, boiled potatoes, croquettes etc. … tastes go so well together.
INGREDIENTS :
1 kg of pork fillet
4 bell-peppers ( yellow and red)
1 onion
2 spoons of oil
3 spoons of tomato tube paste
1 tea spoon of mustard
1 spoon of flour
800 ml of vegetable broth
1 tea spoon of sweet red ground pepper
2 spoons of Ricotta or Mascarpone cheese
1 g of pepper
salt
1 tea spoon of curry
PREPARATION :
1 . cut the meat into slices – as thick as a finger …
2 . preheat the oven to 180 degrees …
3 . oil a baking tray, line the meat and season it with salt and pepper from both sides …
4 . put the oil into a pan and fry the meat from both sides – 3 minutes each …
5 . put the meat into the baking tray, cover it with aluminium foil and bake for about 20 – 25 minutes …
6 . peel the onion and chop it into small cubes …
7 . wash the bell peppers, deseed them and cut them into strips …
8 . fry the onion in the pan for 5 minutes, where meat has been fried before, add peppers and continue frying for 5 minutes on low heat …
9 . add curry, pepper, tomato tube paste, mustard and flour and stir well and then pour broth over it….
10 . cover the pan and let the sauce boil, then cook for 7 – 8 minutes …
11 . add pepper, salt according to your taste and Ricotta cheese, stir well and put the meat back from the oven into the pan. You can cook rice, gnocchi, potatoes, pasta, croquettes etc. to go with it…
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Curry Rice
Those who love curry will adore this rice. Curry rice with vegetables is a great choice for everyone who likes the combination of rice and spices. You simply can’t resist this slightly piquant taste.
INGREDIENTS :
1 big onion
500 g . of rice
50 ml . of oil
2 tea spoons of curry ( spice )
1 tea spoon of powdered chilli
3 different bell peppers
2 bigger courgettes
¼ tea soon of pepper
salt
1 clove of garlic
PREPARATION :
1 . peel the onion and cut it into tiny cubes …
2 . wash the courgettes and bell peppers and cut them to tiny cubes …
3 . cook the rice following the instructions on the package and drain it …
4 . pour oil into a wok or a deep pan to warm up, then add onion and garlic and fry for 3 – 4 minutes …
5 . add chilli and curry and continue frying for 2 – 3 minutes …
6. add courgettes and bell peppers and fry for ca. 10 more minutes …
7 . add cooked rice, pepper and salt according to your taste, then stir everything well so that all the ingredients get homogenous …
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