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Pies - langoustine with sour cream, cheese and garlic

Pies - langoustine with sour cream, cheese and garlic


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The dough is languid, but I fried them in the pan only greased with oil. Recipe Truth.

  • 500 gr flour
  • 25 gr of fresh yeast
  • 350 ml of warm water
  • salt
  • sour cream, cheese, garlic

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Pies - langoustine with sour cream, cheese and garlic:

100 ml of warm water, yeast and 1 tablespoon of flour mix well and leave to rise (15 minutes). Then add over the flour, salt and the rest of the warm water and knead well with the mixer for about 10 minutes - I only about 5 :)
Leave to rise for 30 min. Then take pieces of dough and spread them with your hand greased with oil, to give them the shape of a langos. Fry on both sides.

I served them with sour cream, cheese and garlic sauce. Yammy!


Knead a soft dough, but not sticky. Leave it to rise.

We grease the table with oil, we break pieces of dough with our hand with oil (about the size of a suitable apple) and with a special movement of the fingers we put an air bubble in the dough ball, from the bottom we break the excess dough so as to obtain a the perfect sphere is the one we put on the table with oil. Do the same with the rest of the dough.
At the end, grease the dumplings with oil and leave to rise for 10-15 minutes.

In a larger saucepan heat 1 l of oil. I spread the dumpling on the table and make a hole in one side for the air to fry and fry the langoustine on both sides for about 10-20 seconds. With a kitchen tong, take the langos out of a bowl and put it on its feet to drain the oil.

Meanwhile, I mixed 3-4 cloves of garlic and salt in a box of sour cream. I shaved cheese.
I put sour cream and cheese on the hot langos. Cream and cheese can be the base, on which we can add finely chopped ham, sweet corn, bolognese sauce with minced meat, marinated onions with salt, vinegar, pepper, ground nutmeg, sliced ​​sausages.


Pies - langoustine with sour cream, cheese and garlic - Recipes

  • Servings: 9 People
  • Preparation time: 1h 15min
  • Cooking time: 20min
  • Difficulty: Easy

What could be better than a hot lobster with sour cream and cheese or just cheese or whatever you like. The recipe for langoustines has some simple ingredients, not missing from a housewife's kitchen. Follow the steps of the recipe below and you will enjoy a portion of delicious langoustines!

Ingredients

  • 500g flour type BL55
  • 25g fresh yeast or 7g dry yeast
  • 350ml warm water
  • 1 pinch of salt
  • sunflower oil for frying
  • sour cream and cheese to serve

Method of preparation

  1. Put warm water in the kneading bowl, add the yeast, stir a few times until the yeast is dissolved and a pinch of salt.
  2. Gradually add the flour and knead until you get a smooth and elastic dough or until the dough comes off the walls of the bowl, depending on the flour used, a thicker dough may result, in this case add a little water (10-15ml ) or the dough can be softer, the problem is solved by adding a little flour, I knead the dough on the food processor at medium speed about 15min
  3. Put the dough on the work surface previously sprinkled with flour, divide the dough into 8-9 balls approximately equal
  4. Grease each ball of dough with oil, cover with a clean kitchen towel and leave to rise for 15 minutes.
  5. Langos is formed by pressing the dough with your fingers, until we get a circle, the spread dough should not be thin because when frying the langos will come out strong
  6. The lobsters thus formed are fried in an oil bath and browned nicely on each side

Ala's Cooking





According to a recipe www.reteteculinare.ro (True)

Ingredient:
500 gr flour
25 gr of fresh yeast
350 ml of warm water
salt
sour cream, cheese, garlic

The dough is languid, but I fried them in the pan only greased with oil.

100 ml of warm water, yeast and 1 tablespoon of flour mix well and leave to rise (15 minutes). Then add over the flour, salt and the rest of the warm water and knead well with the mixer for about 10 minutes - I only about 5 :)
Leave to rise for 30 min. Then take pieces of dough and spread them with your hand greased with oil, to give them the shape of a langos. Fry on both sides.

I served them with sour cream, cheese and garlic sauce. Yammy!


HUNGARIAN LANGUAGES WITH CREAM AND CHEESE

Hungarian langosi with sour cream and cheese & # 8211 recipe from the Hungarian cuisine of simple langosi with sour cream sauce with garlic and cheese & # 8211 fluffy and tasty langosi, easy to prepare at home.

Hungarian langoustine recipe it is simple and does not require special training techniques. They are considered by many people to be pies, although the dough is one of bread and they are fried in oil.

We chose to eat them with cheese, but you can replace it with salted cheese or bellows cheese, kneaded sheep's cheese or any cheese you like and it goes well with sour cream.

In sour cream you can put a little garlic given by the press and you will have very tasty langoustines, as we ate when we were in Budapest, but also when we spent a short vacation at the baths in Igal resort, where my husband's parents' friends and -they bought a house and stay every year from May to September.

The langoustine recipe is very similar to the scovergi recipe, as it is made in the area of ​​Moldova. Both recipes are based on a bread dough spread by hand and fried in an oil bath. There are people who spread the scovergi dough with the facalet, but in our house my mother spreads them by hand, so that's how I learned to do it. The difference between the two, from my point of view, would be that I ate the scoops all my life simple or with sugar, never with the filling or topping of sour cream with garlic and cheese.

I don't know how to do it, but I always manage to burn myself with the oil that jumps when I fry the dough when I put the last piece of whipped cream or langos.

If you like such recipes, I invite you to try other recipes:

To prepare the recipe for Hungarian langoustines with sour cream and cheese, you can prepare the dough with both water and milk.

My mother-in-law does not prepare langosi, which is why I searched on several Hungarian sites for the recipe.

In most Hungarian recipes I found water in the dough, but I found in two or three places with milk or even a combination of milk and sour cream (you can read here's the recipe), so I chose the milk version to give a better taste.

The toppings can be varied. you can also add ham or vegetables, but I recommend you start with the tastiest and simplest option: languid with sour cream and cheese.

A little tip to make it perfect: just stretch it by hand (I promise it works easily), from the center to the edges and leave the edges thicker, then fry them in hot oil over high heat. Only then will it come out to the book, like boats that you can then fill.

They are very filling, so I chose to prepare a quantity that I found reasonable for 4-5 people. I'm tired of one piece.

Here is the list of ingredients and how to prepare it Hungarian langoustines with sour cream and cheese.

INGREDIENT:

For the languid

600 ml oil for frying

To be served:

optional: 1-2 cloves of garlic given through the press

green parsley & # 8211 for decoration

I prepared my ingredients an hour before and left them at room temperature.

I sifted the flour, then put the yeast in a bowl with a teaspoon of sugar and poured 100 ml of warm milk over it. I stirred until the yeast liquefied, then I let it rise for 10 minutes.

I put in the bowl of the robot the flour mixed with salt beforehand, I poured the warm milk and I mixed a little. I added the yeast and let the robot knead the dough at low speed at first, then at medium speed (step 3 of 4).

When the dough came off the walls completely, I turned off the robot. The dough was smooth, homogeneous and did not stick to the hands.

I left it in the bowl, covered it with a bag and let it grow for an hour. I have told in other posts, but if you are here for the first time I recommend you wrap the bowl with a plastic that looks like a shower cap. You can choose a new one and put it over the bowl. The elastic tightens at the edges, but allows the dough to grow outside the bowl. This way it will not catch any crust, as sometimes happens, when covered only with a towel.

Mine increased its volume in this time more than double and came out of the bowl.

We weighed the dough obtained and divided it into 9 balls. Initially I modeled 12 pieces, but some lobsters were too small. The 9 balls each had 150g. I covered them and let them rest for another 30 minutes.

After this interval I stretched the balls with my hands in a circle. Starting from the center, I pushed the dough towards the edges with my fingers. I left the edges thicker and the middle thin. The diameter was about 12 cm.

I heated the oil very well in a deep pan and I fried each piece in turn, over a low heat, until it browned on both sides. You can see in the second picture how beautiful it looks when I turned it to brown evenly. The swollen edges rose, and the thin middle remained down. Being so thin, don't be afraid that it won't fry, even if it stays colorless.

I took them out on a plate in which I put a paper towel that will absorb the excess oil.

I put 2 medium cloves of garlic in the press and put them in sour cream. I put the cream and cheese on the table, so that everyone would grease and sprinkle the grated cheese to taste. Because I like to look beautiful, but also for taste, I sprinkled a little green parsley.

So simple and so good!

You must try the recipe too!

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Simple and quick recipe yogurt pie

Dough ingredients: 1 kg wheat flour. A kind of langos on the dough tray made of potatoes, is made in the Arad area and in Hungary. Fresh dough for cheese pies, apple or jam pies & # 8211 250g butter, 400g flour, 1 egg, sour cream, vinegar and salt.

Pie sheets, bellows cheese, telemea, onion, dill, egg, cream, Parmesan. Tray pie recipe, with thin sheets, fine yogurt or sour cream and lots of seasonal fruit. For greased: 2 tablespoons sour cream. Appetizer pie with chicken and mushrooms. We all tasted the delicious Dobrogean pie, even though we tasted it. At Nicuşor's dinner, Făniţa and Maria ate for the first time pies with cream and garlic sauce.

Pies with cheese, sour cream and sun-dried tomatoes. Whether they liked it or not, find out by watching & ldquoCireaşa on. One of these sheets is spread in the tray greased with a little butter. Reverso Context offers the context translation from Romanian to German for & quot spinach with sour cream & quot, with examples: Don't want to try spinach with sour cream? Grease the pie with beaten egg and sour cream and bake in the oven, at the right heat, 20-30. Flammkuchen is a simple pie on a leavened bread dough.

Very popular on the Franco-German border (Alsace), both.


Video: Leckere Scones mit Käse und Knoblauch als Snack (July 2022).


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