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Langosi with Telemea cheese


it was kind of a challenge, I knew from here that I was going to have something to do with the dough. Very sticky but so good the end result ....! //retete/langosi-cu-branza-sarata-ca-la-mama-43519.html

  • Dough:
  • 200 ml of warm milk
  • 1 cube of fresh yeast
  • 30 ml oil to incorporate into the dough
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • oil for greasing and frying
  • flour (over 500g)
  • Filling:
  • about 100g of Telemea cow cheese
  • about 100g of sheep's milk cheese
  • 1 cream butter stick

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Langosi with Telemea cheese:

Knead the dough by mixing all the ingredients listed.

Prepare the filling, mixing the two types of cheese with butter cream.

Divide the dough into 6, grease the work table with oil because the dough is extremely sticky. we spread the dough by hand, on half of its surface we put the cheese in a thick layer and cover with the remaining half.

Press the edges carefully so that the cheese does not flow during frying!

Put oil (about two fingers) in a saucepan and let it heat up well.

Fry the lobsters on the right heat, on both sides.

Serve hot.

Good appetite!




Langosi as in langoserie, stuffed with cheese

1 cube of fresh yeast
about 700-800 gr white flour
4 egg whites
300 ml warm milk
1 teaspoon sugar
1 teaspoon salt
about 30 ml of oil
Filling:

300 gr telemea sheep cheese
200 gr Telemea cow's cheese
2 tablespoons fatty yogurt
+ oil for frying, about 300 ml

Mix the yeast with salt, sugar and warm milk.


Add the egg whites, then the flour and finally the oil.


Knead the dough for about 10 minutes, then leave it to rise, covered, in a place away from currents. It must be left until it doubles in volume (for me it lasted about 30 minutes).


The two types of cheese are put on a fine grater, mixed with 2 tablespoons of fatty yogurt. We get a cream cheese that we will use to fill the lobsters.


Heat the oil in a pan over low heat.


After the dough has doubled in volume, we grease our hands with oil, peel off a part of it (depending on the size we want to give to the langoustines), flatten the dough with our greased hands on the work table, place the cream cheese on half of the surface of the dough, cover with the other half, press the edges very well (not to drain the fried cheese from the langos).


Fry the langoustines on both sides until golden, remove the absorbent napkins to get rid of excess oil and serve.


Langosi filled with telemea

Mix the yeast with salt, sugar and warm milk. Add the egg whites, then gradually add the flour and finally the oil. Knead the resulting dough for about 10 minutes, then leave it to rise, covered, in a place away from currents, until it doubles in volume (about 30 minutes - 45 minutes).

The two types of cheese are put on a fine grater, and mixed with 2 tablespoons of fatty yogurt. We will get a cream cheese that we will use to fill the lobsters.

Heat the oil in a pan over low heat.

We take the dough that has doubled its volume, we grease our hands with oil, we take off a part of it (depending on the size we want to give to the langoustines), we flatten the dough with our greased hands on the work table, we place the cream cheese on half of the surface of the dough, cover with the other half of the dough and press the edges very well (not to drain the fried cheese from the langos).

Fry the langoustines on both sides until golden and then remove them on absorbent napkins to get rid of excess oil. We put them on a plate and grate cheese on top, then serve.


Simple Hungarian langosi famous recipe for pies

One of the most beloved recipes is langosi unguresti. They are so good that it's hard to stop eating!
Recipe of langosi unguresti it can be prepared by any housewife and I assure you that they will be very successful.
The amount of water is missing from the recipe, I didn't pass it because each kind of flour behaves differently and I didn't want to mislead you. Dough langosi unguresti it must be softer than bread or pizza dough.
Langos can be served with sour cream, jam, chocolate cream or powdered sugar. They are the best with sour cream, grated cheese and garlic. Forget to stop eating!
Recipe source here
If you like langoustines, you should also try langoustines with cheese, spinach pie or American donuts.


64 replies on & ldquoLangosi with cheese & rdquo

Ready. :))))) now & # 8217 I start! With yeast, because I was not lucky with Maia: (Good thing I'm in love :)

It looks sensational good !!

When you mentioned '700 I missed Timisoara (where I lived well until recently), it sounded very & # 8220from there & # 8221 :)). Langosii looks great!

These langoustines look good. It is definitely the kind of tasty and über-harmful food (I really feel it, heavy, I don't sing in the nutritionists' string) that I avoid, but as you say, it's worth patting yourself sometimes. A great chef said that everything in the kitchen should be in moderation, including moderation.
Once a year. :))) If you don't make these langoustines in two weeks, I'll hang you once more (quoted from an exceptional Romanian film: Was or wasn't & # 8230). :-) :-) :-)

:))) Shut up, you, don't give ideas here in the area. At least about 6 months if I had peace :)

Once a year. : D May I look at the calendar to see if it's not April 1st. .. :))
Super appetizing!

I have a trick to check if the oil temp is optimal (I heat it from start to medium temp) I put the tail of a wooden spoon in the oil and if air bubbles start to form around it it is ready to use, if there is no activity , have to wait.

Andreea, am I a little behind the events? maybe this is not the place to ask, but I wanted to find a recipe for you on the blog and I found that the blog no longer exists & # 8230: ((((((((((((((((( I had some cakes and cakes that I had decided to try: (((((

returning to langosi, (but you should know that I'm a bit whimpered, that I didn't expect the goodness of recipes to disappear overnight) He confirmed to me today that for a while he satisfied his appetite, so I'm covered for a few months :). Our house does not fry very often, I could count on my fingers how many times I fry something in a year. Once french fries + wontoane + snitel & # 8230 that's about it happens in a year, maybe fish & ampchips and maybe donuts. I don't think I collect more than 5 fries a year. That's why I don't even have much experience with hot oil :)) thanks for the trick, it's easy to remember.
kiss you

How did my blog disappear? I think the blogger is a bit hysterical lately, because I don't do anything to the blog at all and I was recently told that my blog has disappeared. If you still suffer like this, please leave me a word somewhere to see what the hell is going on.
I have a blog since 2008, I have over 300 recipes and you see, it's a bit of work behind a blog. I started it with the thought that my daughter will have a recipe and I have no intention of making it disappear. If others have the confidence to try the proposed recipes, I can only be happy. I tried to simplify them as much as possible and give all the tricks I learned. There is too much work there to disappear.

I have a recipe for langoustines with boiled potatoes in the composition.

Andreea, I swear I couldn't access your blog yesterday, it works today. I calmed down, it was probably a temporary error, who knows why?
I knew I saw a langoustine recipe in your house, but I don't want to look for it anymore, because if Vlad sees it, he asks again (it works like this, if he sees something good on the monitor, he wants it too. If he doesn't see it, he doesn't come ideas :))

Good languid Codruta!
I have a request for walnut bread that I want to honor. Do you have a recipe that made you wink to recommend it to me? It's easier to ask because you know a lot.
I am very happy with my shirt that does a great job, very good. I took courage in other breads besides rye, which is my favorite.
Thanks

You are gold in the man's house. I hope he knows you!
You put the germ of good bread in our bones, we will all become good bakers and so we will eliminate the bread with instant yeast from the moon. Isn't it nice what you're doing?

I fell in love with the first one:
http://bewitchingkitchen.com/2012/04/24/walnut-sourdough/
for "150 g sourdough starter (at 166% hydration)" I have to do this:

I have 100% hydration mayonnaise and I want to convert it to 166% hydration mayonnaise, amount 150g.
30% of the flour will be preferential flour.

166g apa 100g faina 266g maya 166%
x y 150g may 166%

x = 166 * 150/266 = 93.6 g water = 93.5g water
y = 100 * 150/266 = 56.4g flour = 56.5g flour

from 56 g flour 30% = 16.95 = 17 g so 17 g mayonnaise, this mayonnaise of mine being 100% = 8.5g water + 8.5g flour

so I take 34g of 100% hydrating mayonnaise which contains 17g of fermented flour and 17g of water

Maya 100% hydration: 34g
Water: 93.5-17 = 76.5g water
Flour: 56.5-17 = 39.5g flour

Very useful article about mayonnaise conversion

Hello Codruta,
I started a loaf of bread according to my calculations, I think a lot of 34g mayo, you usually use about 6g for 122% hydration. The dough is beautiful, I can't wait for the final product.
I made it with 50% white and 50% white.
Thanks,
Mihaela

Thanks also for the recipe with classic yeast! I tried a few times to make them, each time after the eyes somehow & # 8230 They came out in a way, but each time I cursed the dough too hydrated that is hard to work with. Obviously I made them simple and with grated cheese on top, because there was no way to keep the cheese inside. My family ate them, they said they were good, but I think they had to come out even better. I will also try your recipe, with the quantities measured correctly, to see how they will turn out.

I will try the yeast version, because you made me want it too much

Wow, it was raining in my mouth! It looks great, and when you recommend that delicious thing, with manjeala, an exaggerated decadence, I'm already dying for days!
The trick of housewives with testing the oil is that, a few minutes after you put the oil, to throw a small piece of dough in the oil. Wait until it starts to sizzle and then it has the perfect temperature. Take out the piece and put what you want to fry.

Oil foil and decadence, just like that! :)
I'm glad to hear you again, I missed you :)

forest, if I hadn't loved you until now, with this recipe you would have turned my back on me!
I'm upside down and I'm dreaming of the weekend when I'll make them and we'll all be like suitcases, because of you!

the bunny came and left something for you. surprise, surprise!

Teo, you're a treasure trove. I'm glad you're still here, although I can imagine what a busy schedule you have :( the good old days are gone: ((
:))) if you do my quantity, 6 langoustines will come out, so no chance to sit with your belly up. If you do double, I don't take my suitcases :))
what do we do with the bunny? vb la tel, ok? merciiiii

Codruţa, you disappoint me with the tricks for hot oil & # 8230
You have a thermometer there, put it to work: 180-190 degrees C.

He he, I used it (the tricks were for those who don't have a thermometer), but you should know that I left the temp at 220 (at first it was 190, and it absorbed more oil than the following ones, which were done at higher temp.). I'm not saying that 220C is healthy, I'm just saying that at 190C they don't do well.

Today I was languishing!
In fact, I finished the dough last night at around 24, after Barcelona-Chelsea was finished, and I had to leave it today.
Very good. I think I did the first one at 237 degrees, I slowed down and I did it at 190 degrees.
In my opinion, over 200 is better than under. Better a poor horse than no horse at all.
I have 36 hours from the second attempt at mayo, so I can try and languish with mayo to see the difference, and especially the bread recipes. I hope to succeed in the end with the mayo. I started managing for about a month and everything I did (including Easter cakes) came out first, except the mayo.
Thanks anyway for all the recipes you post for us.

Yes, that's right you can now become known as a Lord of the Rings.
how is mayonnaise? (any sign of life?)

Codruta, I languished today.
Your recipe is very good and quite easy.
The dough came out perfectly with 550 Horeca Select flour (Pizza flour), bought from Metro.
We can believe we are talking about & # 8220acceesi Marie with another hat & # 8221 :)
I walked a little to the filling: I made a mixture of sheep's milk, which was very salty, with cow's cheese that does not leave whey and I added green dill and green onion tails.
It went crazy.

Thank you Adriana, I'm glad to hear that you liked the recipe :)
I don't know the flour you're talking about, I rarely get to Metro, but if you say it's good it may be worth making my way there. Thanks for the info :)

Codruta, it's worth a try. I hope you find a 2 Kg package. The 5 Kg seems too big, in terms of quantity.

That mayonnaise missed after 7 days, I threw it away the very day I wrote on the site and started another one. I might have a better chance of that. Tomorrow I pass on the 4th day. I used rye instead of whole rye, I changed the white flour from 10% protein to 10.7% protein and I slightly increased the temperature from 21.5 to about 24 degrees. I have about 21.5 in my house, but now it's starting to heat up. I didn't really know where to put it to be warmer, but not too hot. Even though I covered it, the temperature did not rise. Absolutely everything in the house is 21.5 degrees. Tomorrow I will see if it doubles (for now it makes bubbles, it smells good (sour sour) and the volume has increased in all these 3 days).
I will let you know. I also used bellows cheese with green dill for langoustines. But unfortunately I ate too much. I wasn't going to leave them, because they weren't so good anymore!

I like reading your own story so much :) that when I get to the recipe, we feel so good ..I don't know how to train, prepare & # 8230.I imagine I'm not wrong (in case you give us more examples) . I just love loving your story line. I will try the recipe, and indeed your breads are extraordinary in appearance and I think they are just as tasty !! :)

Oh, Codruta, how do you make me suffer. :)))
I don't make bread or langoustines, and I don't eat them too often, but when I come to your blog and read your recipes, my heart fills with joy! Thanks!

Well, don't think I didn't read you, but I didn't have much time to write. spring rushed over me too fast. The garden ate all my energy.
I didn't make bread, nor did I cook, but I have dry mayonnaise and after these days off I come into force.
I really miss the bread and the dough, to watch it grow on its own.
As for the thermometer, in the end we have to get to feel the whole process, these modern gadgets are not necessarily necessary. Wonderful bread was also made without a thermometer, in an earth oven that was tried with a handful of flour. Not even the scales were used, and the breads were great, because they were made with all the senses open.

Hi :)
Thanks for retzeta / retzete. Two years ago, I started building rye mayo, after which I abandoned the project, which I resumed last year after I reached you on the blog. Now I have two jars of mayonnaise, white and rye.
In the villages in the south of the country there are old people who build their mayonnaise in autumn, using as a starter the wild yeasts (foam) resulting from the fermentation of wine. I take the respective foam, mix it with flour, leave it to rise and then the crust dries it in the sun in the form of turtles.

I changed my name a bit, because I saw that there is another adela here & # 8230 :)
so, I made langos according to your recipe. and they came out great. everyone in the house was very excited and licked their fingers after them. and obviously they were eaten super super fast & # 8230.
the next day I made those pies with cheese (accompanied by the beautiful story) and they also made waves & # 8230 :)
obviously I will make them again & # 8230 even today I am going to make some more pies & # 8230.
as for bread & # 8230. I write there what and how & # 8230.

thanks for the site and i follow you closely (even if i don't write that much !!)

they look good and I guess they are also tasty and would be appreciated if you removed the d rings on your fingers before starting work: D. increase

These rings are like a signature of Codruta.

Not to mention that 1. He cooks at home for her and him, where he feels at ease, 2. You lose the essential if instead of seeing the recipe and the story you stick to some rules. :) 3. Looks so good in photos on fingers weaving Challah or sticking languid.

With these langoustines, you reminded me of the queues I was sitting with my grandmother in Transylvania to catch hot and fatty langoustines, full of salted cheese. I was dying of appetite and leaving the tail smoked, but eating with appetite and smiling with my mouth up to my ears. When I feel like working in the kitchen, I think it's the first recipe I implement :) Thank you!

I can't believe how uneducated some people are, what do you mean by taking your rings off your fingers? How to afford such a comment & # 8230..lack of elementary common sense.

Don't be upset, Corina, if I didn't get upset & # 8230 :)
I have had some rings on my finger since I was 14 years old and I can only take them off with great torment :) I tried to remove the others when modeling a rye dough (because I had the impression that I hung the dough with the rings) and m- I felt naked, I couldn't wait to put them back: D I've been wearing them for a lifetime, I don't even feel them, they are part of me, I don't know what to do if I get married :))

You will find an inventive solution. I wasn't upset, I revolted. People who, instead of seeing how much work you put in - just taking pictures, processing them means a lot of time - to give people more than valuable information, don't make any comments about the blog and the bread, if the recipes are good, if not, if something is missing, whether he tried them or not, but about & # 8230.rings. You can have it in your nose and tongue, and anywhere, this house has an open door for leavened dough, you have common sense when you walk in the door to talk about it!
It's a pity that a subject related to the seven years at home is no longer compulsory in school. How not to enter the man's house with muddy bunkers.

Wow, how good it looks! Your dough looks exactly like mommy's in consistency! I had a craving!


Telemea made from commercial milk - incredibly tasty!

Today we suggest you try to prepare telemea from milk and whey bought from the supermarket. We used pasteurized milk, with a fat content of 3.2%. The fatter the milk, the tastier the cheese.

INGREDIENT:

-1.8 liters of pasteurized milk 3.2%

By the way, you can replace whey with other acidic products: vinegar, lemon salt or lemon juice. At 1.8 liters of milk you need 4-5 tablespoons of lemon juice. But you should know that telemeau prepared with whey is finer and tastier.

METHOD OF PREPARATION:

1. Pour the milk and whey into 2 separate pans.

2. Heat the milk to about 90 ° C (until the cream starts to form and bubbles appear on its surface), and the whey - up to 70 ° C.

3.Then start gradually pouring the heated whey into the hot milk, stirring constantly. Sometimes the amount of whey needed may be less. It depends on its acidity: the sourer the whey, the smaller the amount needed to prepare the cheese.

4. Add whey and continue to mix until the milk proteins separate from the whey: the cheese lumps will form.

5. Allow the resulting composition to rest for about 20 minutes, so that the separation process takes place completely.

6.Then strain it through a small sieve (preferably small in diameter).

7. Add the salt to the cheese in the sieve and mix well to spread evenly.

8. Then press the cheese well, to give it a compact texture, without gaps and to smooth its surface. We pressed it until the whey stopped draining from the sieve (using a spoon).

9. Then leave it in the sieve until it cools completely. If you want, you can cover it with a weight. But in this case it will get a harder texture.

10. Pour the cheese on a plate. You can serve it!

After preparing the cheese, there is quite a lot of whey left. We recommend that you do not throw it away, as it is useful and tasty. You can consume it as a drink (it is sweet) or include it in the dough for various baking (instead of milk).


Homemade Telemea cheese with greens and bell peppers!

We have prepared a recipe for delicate Telemea cheese with sweet peppers and aromatic herbs. If you like spicy snacks, you can add a little chili pepper. And choose the greenery according to your and your family's preferences.

INGREDIENT:

-2 tablespoons lemon juice or ½ teaspoon lemon salt

-1 tablespoon bell pepper flakes

-1 teaspoon of cumin or to taste

-1 teaspoon cumin or to taste

-salt and black pepper - to taste

-ferula asafoetida - according to taste

-green - parsley, dill, coriander, oregano, basil, green onions, etc.

METHOD OF PREPARATION:

1. Bring the milk to the boil, remove from the heat, add the juice or lemon salt and mix.

2.Prepare all the spices and chop the greens.

3. Pour the coagulated milk into the sieve covered with 2 layers of gauze, add the greens and spices, mix.

4. Tie the ends of the gauze, drain the cheese well and put it under the weight for about 1 hour.

5.Add a little salt in the remaining whey, then put the cheese in the whey. Put it in the fridge and after 24 hours, the fine and flavored cheese is ready.

The snack looks exceptional: soft, colorful, tasty and full of delicious flavors!


Zucchini stuffed with cottage cheese

Zucchini can be used in many recipes as it is a versatile vegetable. They are low in calories and easy to prepare. When you don't know what to cook, pumpkins are a good solution.

Ingredients (10 servings):

  • Pumpkin 2,500 kg
  • Cow's cheese 0.600 kg
  • Eggs 0 150 kg
  • Cheese 0.100 kg
  • Cream 0.250 kg
  • Flour 0.150 kg
  • Dill 0.200 kg
  • Milk 0.500 L
  • Butter 0.100 kg

Preparation:

Step 1: Peel a squash, grate it and squeeze the juice. Knead the cottage cheese with the beaten eggs and finely chopped dill. Pumpkins are filled with this composition.

Step 2: Preparation of the sauce: dissolve the flour in cold milk (250 ml), then add it in the melted butter, stirring constantly so as not to form lumps. The rest of the milk is added gradually.

After 10-15 minutes of boiling, add the cream, salt and cook for another 10 minutes over medium heat. When the sauce is ready, strain it.

Step 3: add the zucchini in a pan, pour the cream sauce over them, and grate the cheese over each piece of pumpkin. Put everything in the oven for about 30 minutes. They can be served hot.


How to make LANGOȘI & # 8211 traditional recipe (simple, with cheese and other fillings)

You certainly didn't miss the opportunity to eat languid when you reached the parts of the Hungarians, either in our country or abroad.

These generous donuts are found in Hungary and Romania, as well as in other countries in Central and Eastern Europe, Slovakia, Serbia and Austria.

Langosi traditional recipe: atetovaltlanykonyhaja.cafeblog.hu


Radio station of pizza, the best and tastiest pizza dough

Cornlets with lard, very tender & # 8211 Recipes with Gina Bradea. Donuts & # 8211 fluffy langoustines with potatoes Recipes Breakfast, Pancakes, Bread, Desserts. Pancakes simple, fluffy, tender recipe & # 8211 Recipes with Gina Bradea. Cheese or cheese langoustine recipe prepared at home. In my area, in Galati, they are called lap-in-the-waist, in other parts they are called langosi or pies. Cakes, langoustines or baked pies, plain or stuffed, sweet or savory, with or without oil. Baked donuts with cottage cheese are a delicious and quick dessert, ideal for breakfast. After a long break, I come back with a new one.

Romanian tradition and gastronomy launched by Gina Bradea. Caravan recipes & # 8211 Pie pies and cheesecakes & # 8211 July 11. Cakes or cakes (langosi) filled with.

Fresh dough with butter & # 8211 Recipes with Gina Bradea. Dumplings With Cheese From The Best Dough. Simple langos served with cheese and sour cream. Written recipe and video of Turkish salted cheese pie with fine sheets.

Turkish salted cheese pie with fine sheets & # 8211 Gina Bradea.


Video: Megtudtuk a tökéletes lángos titkát. NLCafé (January 2022).