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Papanas preparation recipe

Papanas preparation recipe

Papanas preparation recipe

  • Papanas preparation recipe
  • 500 g of cottage cheese
  • 2 tablespoons semolina
  • 4 tablespoons flour
  • 3 eggs (separated egg whites)
  • salt
  • 2 tablespoons sugar
  • lemon peel
  • vanilla
  • 1 pinch of baking soda or baking powder

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Papanas preparation recipe:

Papanas preparation recipe

The cottage cheese is mixed with the 2 tablespoons of semolina and flour. Add the yolks over the cheese composition, then add the rest of the ingredients. After they have all incorporated, add the beaten egg whites, stirring slowly from top to bottom so that they do not leave. From the composition we form round papanasi with a hole in the middle. The papanas are fried in hot oil. The oil must be very hot, otherwise we risk that the papanas will remain raw inside. Serve with sour cream and jam. I served them with cherry jam.


Papanasi prajiti & # 8211 reteta video

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of papanasi prajiti is one of my favorites. I know I say this in many of my recipes, but I have a lot of recipes that I like, and this is one of them. I know I made papanasi once again, but I came back with a new video recipe, improved and much better explained. Over time, I have been ordering at various papanasi restaurants with jam and sour cream. The downside was that papanas were not always what they should be. The cheese was either completely missing or in too small a quantity and in fact we were eating some simple donuts.

The jam was not always the best, sometimes it was of very poor quality or did not match the preparation at all. The good part is I can make my own fried papanas, simple, fast, with good, fresh ingredients. In addition, with a correct ratio between cheese and flour. In papanasi, sweet cow's cheese is the most important. You must use greasy cottage cheese, very well drained of whey. The waterier the cheese, the more flour will be needed and as a result, the papanas will come out less fluffy. Do not use more flour than in the recipe. Even if the dough is sticky, use flour only to shape the papanas.

Otherwise, there is no need to add more flour to the dough. As flavors, I used lemon peel, orange essence and vanilla sugar, but you can use any flavor you like. Cinnamon can be a great choice, for example. As a growth agent, baking soda is the best choice, but baking powder can be used if needed. Knead the dough only until you combine all the ingredients, no more than that. The more you knead the dough, the denser and less fluffy the papanas will come out. Fry these homemade papanasi in an oil bath, in hot oil, but over medium heat.

Papanas should always be fried over medium heat. This way they will have time to fry evenly and especially to be well fried inside. If you are afraid that they are not well fried inside, you can put them in the oven at 180 degrees for about 10 minutes. Allow to drain on paper towels to remove excess oil. Serve these fried papanasi with fermented sour cream and sour jam. I chose the raspberry one, but it goes very well and the berry jam, the cherry jam or any other jam you will like. Enjoy now the best papanasi in the world, fluffy, fragrant, absolutely insane. I'm sure you won't order anymore.


Butter croissants, an easy recipe to make at home!

In this way you will get the specific aerated texture for butter croissants. I know it seems complicated to keep spreading and folding the dough, but it's not hard at all and it doesn't take very long. If one day you want to impress with a French recipe, then this is the recipe that you must try. After cutting and forming the croissants, they should rise to room temperature until they double in volume. Since the dough will stay in the fridge for quite some time, it will take some time for them to rise.

After the wonderful croissants with butter have risen, bake on high heat for 10 minutes, lower the temperature and bake for another 15 minutes. Then enjoy your own butter croissants. Tasty, crunchy on the outside and soft on the inside and great for any breakfast or snack. Serve them with a latte and jam or honey. They are so good that I am convinced that you will never buy from the store again. For another French dessert, I invite you to try the recipe clafoutis with cherries.


Lemonade ingredient:

  • 500 grams of lemon (or limes, or a combination of the two)
  • 500 grams of sugar
  • 5 liters of water
  • optional: lemon or lime slices, mint leaves

Method of preparation

1. For this lemonade recipe, put water and sugar on the fire in a large pot. Depending on the taste, you can reduce the amount of sugar or replace it with approx. 300 grams of fructose, the taste, however, is perfectly balanced as in the recipe.

2. Wash the lemons thoroughly, rubbing them with a sponge, until the surface, when touched, no longer feels waxy. One option that saves us some effort is to use for this lemonade recipe only lemons with untreated peel.

3. Peel the lemons with a knife or peeler only the yellow side, which is kept aside (picture 1).

4. The white part of the lemon peel is removed and discarded (picture 2). This is bitter and will give the lemonade an unpleasant taste.

5. Put the yellow peel of the lemons in a bowl and on top of the same bowl cut the pulp of the lemons into pieces, so that no drop of juice is lost (picture 3).

5. After the water boils and the sugar dissolves completely, add the lemon pulp and the yellow peel to the pot (picture 4).

6. Keep on the fire for 2-3 minutes, until the water boils again, then turn off the heat (picture 5).

Allow the liquid in the bowl to cool completely, covered with a lid, until it reaches room temperature. After cooling, the lemonade is filtered through a not very fine sieve, pressing well over the peels and pulp of the lemon to squeeze well, even if part of the pulp will reach the bowl (or even more, I like that much). Cool the lemonade in the refrigerator before serving. It can be served, according to preference, with lemon slices or mint leaves added in a glass or carafe.


Recipe for cooking boiled papanas

Papanas preparation recipe Prepare the breadcrumbs for the beginning. Put the oil together with the breadcrumbs and sugar in a non-stick pan and leave on low heat, stirring constantly until the breadcrumbs are browned (as in the picture). Put a large pot with boiling water. Mix the cheese with the semolina, salt, flour, egg and lemon peel. Take the composition with a spoon and add a little flour so that you can shape the papanas. When the water starts to boil, carefully place the papanas, one at a time, without sticking one the other. Reduce the heat under the pot and let it boil for approx. 8-9 minutes. If it boils too much, it starts to crack and spreads. With a whisk, take each papanas separately and put it in breadcrumbs. Cover it on each side and serve it with gusto!

Papanas preparation recipe


Homemade pizza recipe

Use one of the countertops presented above and the favorite ingredients you have in it refrigerator , to prepare a delicious pizza for friends or family. Pizza can be served with a glass of wine or a cold beer.

Pizza Marinara

This is a variation of the Margherita pizza, but just as delicious. Try it and you will fall in love with it.

  • 250 g Neapolitan pizza dough
  • 80 g of tomato sauce
  • 100 g buffalo mozzarella
  • extra virgin olive oil
  • 1 clove chopped garlic
  • 1 teaspoon dried oregano

Method of preparation : spread the dough so that it is thin in the center and thicker on the edges. Grease it with tomato sauce and cover it with slices of mozzarella, garlic, oregano and a few drops of extra virgin olive oil. Bake the pizza for 10 minutes in the hot oven.


Homemade meringue & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of house meringues it is very easy to make, and the result is really delicious. The meringues are made from egg whites beaten with sugar until we get a hard and shiny foam that bakes in the oven. I always hear that the meringues don't come out, that they are hard to make, that they burn, that they don't keep their shape when baked. I want to show you now how easy it is to make meringues in the house if I follow some simple steps. We don't even have to have extensive experience in preparing sweets. I usually make meringues when I run out of egg whites from other recipes and I don't want to throw them away.

In order to succeed in the recipe for homemade meringues, you must first carefully separate the eggs. No drop of yolk should fall into the whites. Yolks contain fat, and egg whites do not beat. For the same reason you should also use very well washed and degreased containers, and if possible beat the egg whites in metal or glass bowls. Plastic is harder to degrease and can ruin your recipe. For degreasing, use vinegar or lemon to thoroughly clean the pre-washed bowls with dishwashing detergent. In this way the meringues will succeed every time.

Then you have to beat the egg whites well with the sugar. I recommend using a mixer, no matter what. A goal also works, but it will take considerably longer and your hands will get tired. Add the sugar gradually, little by little while you beat the egg whites. It is very important to add a little vinegar or lemon juice. The acid helps the egg whites to remain creamy and not separate during mixing. Do not beat the egg whites excessively! When they become a hard and shiny foam you stop. For a festive note, I added a little red dye to the pose in which I put the composition.

I got some white and red meringues, perfect for Christmas or any other special occasion. Of course you can use other colors, I really liked the combination of red and white. Bake the meringues over low heat, 110 degrees until well dried and hardened. They can be eaten as such or with whipped cream and sour fruits. I sincerely hope you try my homemade meringue recipe and enjoy it with the whole family. For a vegetarian or fasting option, you can also try my recipe of eggless meringues.


Homemade meringue & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of house meringues it is very easy to make, and the result is really delicious. The meringues are made from egg whites beaten with sugar until we get a hard and shiny foam that bakes in the oven. I always hear that the meringues don't come out, that they are hard to make, that they burn, that they don't keep their shape when baked. I want to show you now how easy it is to make meringues in the house if I follow some simple steps. We don't even have to have extensive experience in preparing sweets. I usually make meringues when I run out of egg whites from other recipes and I don't want to throw them away.

In order to succeed in the recipe for homemade meringues, you must first carefully separate the eggs. No drop of yolk should fall into the whites. Yolks contain fat and egg whites do not beat. For the same reason you should also use very well washed and degreased containers, and if possible beat the egg whites in metal or glass bowls. Plastic is harder to degrease and can ruin your recipe. For degreasing, use vinegar or lemon to thoroughly clean the pre-washed bowls with dishwashing detergent. In this way the meringues will succeed every time.

Then you have to beat the egg whites well with the sugar. I recommend using a mixer, no matter what. A goal also works, but it will take considerably longer and your hands will get tired. Add the sugar gradually, little by little while you beat the egg whites. It is very important to add a little vinegar or lemon juice. The acid helps the egg whites to remain creamy and not separate during mixing. Do not beat the egg whites excessively! When they become a hard and shiny foam you stop. For a festive note, I added a little red dye to the pose in which I put the composition.

I got some white and red meringues, perfect for Christmas or any other special occasion. Of course you can use other colors, I really liked the combination of red and white. Bake the meringues over low heat, 110 degrees until well dried and hardened. They can be eaten as such or with whipped cream and sour fruits. I sincerely hope you try my homemade meringue recipe and enjoy it with the whole family. For a vegetarian or fasting option, you can also try my recipe of eggless meringues.


Method of preparation

I have to present you a short situation from which you can understand how important papanas are to my family! It all starts when my father comes from the country with 2 bottles of milk, apples, pears, plums, grapes, strawberries, peaches, potatoes, tomatoes, cucumbers, eggs, etc. And he comes, of course, with the piece of resistance: sweet cheese cows !! He puts it on the table and my mother quickly puts the cream next to it and the jam without asking any more questions. My sister also comes, of course, and asks quickly: & quotWhere are the papanas? Are they ready? When do you make them? How long does it take? & Quot and woe to my head then there is no way back when I am caught in the middle and everyone is waiting, like little children after Santa Claus, to make papanasi! :)) Now it hurts, I like papanas too, but I would immediately put my hand on the pot to boil it with water and make some macaroni :)).

Nah let it be nothing, we immediately make the papanas and enjoy them with a good plum jam! I made the papanas look smaller and finer but I have days and when I make them out of no water you can't drink after one, their stomach is so full! For bigger and thicker papanas, add an extra teaspoon of baking powder :)


Recipe for preparing papanas

ingredients
3 eggs, 220g sugar, 500g sweet cheese (you can add as much as you like but I only had so much), 500g flour (to be aesthetic that anyway you will use a lot more, it depends on the cheese), 1 teaspoon baking powder, vanilla essence, 750 ml oil, sour cream, powdered sugar, jam (whatever you like)

Difficulty: Average | Time: 40 min