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Recipe for preparing papanasans with cottage cheese (boiled)


Papanas preparation recipe

The first time I crushed the biscuits. In a pan I put the butter to heat and then I added the crushed biscuits and let them brown slightly. So I prepared the breadcrumbs in which I dressed the hot papanas. The next step was to prepare my papanasi dough! I mixed in a bowl the cottage cheese, eggs, salt, sugar and semolina.

I mixed the dough well. On a plate I sprinkled flour and formed balls of dough. I put in a pot two liters of water with a little salt on the fire. I brought the water to a boil and I put the papanasii in the pot.

I let them boil until they rose above the water, I took them out of the pot with a foamer and I dressed them in breadcrumbs. I served hot papanas with strawberry and plum jam.

There are a few left and I served them cold.

They were very good anyway!


Papanas recipe The papanasas, the most famous traditional dessert, are prepared from sweet cow's cheese, ie fresh, eggs, sugar, semolina, breadcrumbs and flour and are generally served with jam and sour cream. Papanas are of two types: Moldavian, meaning fried in an oil bath and Wallachian, meaning boiled in water with a little salt. The composition of boiled papanas differs very little from that of fried ones in that the boiled ones do not add loosens or ingredients for growing the dough and are prepared with cheese, semolina and flour, while the fried ones can also add breadcrumbs and ingredients. dough rise. The recipes, in general, are adapted according to the type of ingredients used, according to the housewife's experience and of course, according to everyone's taste, but they always start from a basic recipe, from the original one. That is why we find a multitude of somewhat different recipes, both in specialized books and on the net. For example, I like fried papanas, with breadcrumbs in the composition and a mixture of cheeses. With this recipe I participated, on the blog, in the challenge Romanian Traditions and GastronomyRecipe for preparing papanas We start with the dough, which must be left to rest for a while.

Put the cheese in a bowl and add over it, sugar, salt, eggs and semolina.

Mix the composition well and let it rest for 30-40 minutes, so that the semolina absorbs the excess whey from the cheese.

After this time, sprinkle a little flour over the composition in the bowl and mix with your hands to figure out how much more flour is needed.

The dough should not be too hard, but it should not be soft either, but it will be sticky.

With our floured hands, we will form some balls the size of a tennis ball and let them rest on a floured plate until the water, which we boil with salt, starts to boil.

Immerse the balls in water and let them boil until they rise to the surface.

Meanwhile, put the butter in a non-stick pan on the fire, and when it melts, add the breadcrumbs and mix until lightly browned.

Add the sugar and vanilla sugar, mix two or three more times and turn off the heat.

With a spatula, remove the boiled papanas and roll them in the fried breadcrumbs.

We transfer them on a plate and serve them with jam and sour cream.

Jam and sour cream are optional for boiled papanas, they can be served only powdered with breadcrumbs and sugar. If the cheese used is too juicy, it will drain well before the papanas are prepared.


What milk do we use to make cottage cheese at home?

The first option would be raw milk, fresh and as fatty as possible, bought directly from producers. It would be good to be from safe, hygienic sources and to be pasteurized and microbiologically tested. The second option is fresh milk from stores or markets (from refrigerators or dispensers). The cheese does not come out of UHT milk (heat treated at high temperatures) because it reduces the coagulation capacity & # 8211 see also here.

Now I wanted to show you how to make cottage cheese, especially to those who do not find it in the market or in supermarkets or to those who want to put a natural product on the table. You can also make cottage cheese with lemon juice or lactic calcium (pills from the pharmacy). This is a natural product that speeds up the fermentation of milk. I also made cheese with calcium, but it seems that this slow fermented one is tastier.

Cow's cheese is also found in other countries and is called Quark, Topfen, Kvarg or Cottage Cheese, queso or formaggio Quark etc. Not her NOT can be replaced with ricotta or urda! Urda (see here how to do it) it is a very weak dairy by-product, without the specific texture and acidity of cow's cheese.


Cheese boiled with cheese & # 8211 video recipe

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

Recipe of boiled papanasi it is truly wonderful. I had always heard of these papanasi with sweet cow's cheese that are boiled, not fried. We knew that they are made especially for the little ones in diversification, after the age of one year. For this reason, I thought of trying them for my little girl, especially since she recently turned one year old. I admit that I like it very much fried papanas. It is one of the desserts that I order very often at the restaurant, especially since I found it in almost all menus. For several years now, however, I have been making papanasi only at home because I like to know exactly what I put in them.

But these boiled papanasi are delicious, even if they are not fried. For my little girl I made them without sugar and without breadcrumbs, because she is still not allowed sugar. However, you can use a natural sweetener, such as stevia, agave or maple syrup. They are very good and sugar-free, and the little ones don't know what those with sugar taste like, if they have never tasted anything with sugar. Up to 2 years it is good to protect them from sugar. They will have time all their lives to eat sweets. I follow the same principle for my little girl, so so far I have only used date syrup to sweeten her dishes.

It is very simple to make boiled papanasi. You need first of all cow's cheese, fat or lean, according to your preference. Then the composition is mixed with egg, flour and semolina, and for flavor I put lemon essence Coseli. Gray is very important because it will swell during cooking and will make the papanas fluffy and delicious. It is very important not to put a lot of flour in them, not much more than the amount I put. You can add another tablespoon or two, but better shape the papanas using flour to stay fluffy. It is just as important to keep papanas in the water, with the fire off and the lid on.

This way they will have time to swell well and be fluffy. I made the crust from breadcrumbs browned in butter, caster sugar and vanilla sugar from Cosel. I didn't add much sugar because I served papanasis with jam and fermented cream. But you can add more sugar and serve them only with breadcrumbs. I suggest you make a double portion because they will finish very quickly. Everyone will love them, especially the children. I recommend you eat them warm and with a lot of appetite. If you like fresh cheese desserts, I invite you to try my recipe for donuts with ricotta, are just as wonderful.


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Ingredient:

For papanasi:
1kg 300g sweet cow cheese
4 eggs
6 tablespoons flour
4 tablespoons gray
4 tablespoons sugar
1 sachet of vanilla sugar
Salt

For breadcrumbs:
3 tablespoons Rama margarine
8 tablespoons breadcrumbs
6 tablespoons caster sugar

Cream and apricot jam optional for serving

Method of preparation:

Put the cheese in a bowl, add a teaspoon of salt, eggs, sugar and mix until smooth. Then add flour, semolina and vanilla sugar and mix everything until you get a homogeneous composition from which we will form the papanas.

Put 3 tablespoons of margarine in a pan, melt it, then add the breadcrumbs and leave it on the fire until it turns brown. After it has browned, remove it from the heat and add the caster sugar and mix everything.

In a saucepan put water, add a little salt and put the pan on the fire to boil. Meanwhile, we start to form the papanasii by hand, which we will put in the pan with boiling water. Let the papanas boil until they rise to the surface.

We take the papanas out of the water with a spatula and put them in breadcrumbs, a soup that we can serve both hot and cold - if they get there by then. They are very good served with a little sour cream and apricot jam.






HOW IS HOMEMADE COW CHEESE MADE?

Homemade cottage cheese is a tasty and very healthy dairy product, rich in nutrients, vitamins and minerals.

I recommend a simple and easy recipe for homemade cottage cheese without lactic calcium, lemon, vinegar or preservatives. Cow's cheese made from skim milk (sour milk), as our grandmothers did, is the best.

It has a lot of calcium and vitamin D, vitamin B, which makes it one of the best and healthiest dairy products. Calcium is a good ally for having strong bones, so cottage cheese is recommended for children, pregnant women but also to prevent osteoporosis and colon cancer. It is also recommended in diets.

Homemade cottage cheese it is also a good source of magnesium, zinc. This is important for the muscles, nervous system and immune system, controls diabetes and seems to act as an antioxidant.

From cottage cheese you can prepare a lot of recipes, and I even have a lot of suggestions on the blog. The best known and most loved by those who follow my blog is the recipe for papanasi with cottage cheese fried (but you can also find boiled mountain breads), then Easter recipes, saltines, tart with cow cheese and blueberry sauce, desserts by the glass, ripe apples stuffed with cow cheese and even a recipe for cake with cottage cheese, raisins and coconut. Do a search for & # 8220cheese cheese & # 8221 and you can choose the recipe you want to prepare.

Cow cheese it is prepared by boiling and coagulating the milk. Fresh, fatty and good cow's milk from peasants is not boiled. However, it is important that your source of cow's milk is safe.

A few weeks ago my husband came to relatives in the Covasna area. He came from there with 4 liters of fresh cow's milk and 2 liters of buffalo milk. I kept the buffalo milk to drink, and I put the cow's milk in a large pot and left it at room temperature to turn it into cow's cheese. Both types of milk were greasy and very tasty. The fresher the milk, the better the cheese.

There are also methods by which you can prepare milk immediately, speeding up the process with vinegar or lemon juice. This process is applied by the Italians of ricotta or mascarpone cheese. You can also speed up the preparation of cottage cheese by adding lactic acid pills.

From 4 l of cow's milk we obtained approximately 500 g of cow's cheese and 250 g of thick cream.

I'm glad I managed to take pictures of it just before it got completely dark, because half of it was consumed by morning. I made polenta with cheese for dinner (I added next to the cottage cheese and grated telemea) and sour cream.

If you want to see how to make cottage cheese, I leave the preparation method below:

INGREDIENT:

4 l fresh cow's milk & # 8211 NOT COOKED!

I left the cow's milk in the kitchen, in a stainless steel pot, covered with a kitchen towel for two days. Even though it is winter, I have a temperature of 24-25 degrees in the house, so in two days the milk was & # 8220 caught & # 8221. I gathered the cream with a spatula (spoon) and kept it in the fridge. I put the caught milk on the fire until it warmed up.

It is very important that the milk does not boil! Otherwise the cheese will be hard, dry and not tasty.

When you notice that the whey rises to the surface you will know that it is ready. If you have a thermometer, it would be advisable to use it. You must have a temperature between 40 and 45 degrees. At this point, stop the fire.

I drained the cheese after pouring the whey with the cheese formed in a thick strainer, covered with gauze.

I found an idea on the internet that I really liked. The cheese was not strained immediately. It was left in warm milk for 30 minutes, then greens, salt and hot pepper flakes were added, then it was mixed and everything was drained, following the steps that I use as well. In the end they got a salty and flavored cottage cheese.

After a few hours the whey is drained and can be moved on a plate or in a hermetically sealed box and can be stored in the refrigerator for up to 7 days.

My cottage cheese has a soft texture and is very tasty. It has a sweet, light taste and a soft and velvety texture.

I invite you to try my cow's cheese recipe.

Even if it doesn't come out perfectly at first, at least you have a good, fresh, 100% natural homemade cheese.


Recipe for preparing papanasans with cottage cheese

The recipe for preparing papanas Cheese is mixed with a tablespoon of sugar, eggs, vanilla and lemon peel. Then add flour and semolina and a little salt. From this composition are made some balls, not very big because they will get bigger. volume after boiling. In a pot put boiling water with a little salt. Put the cheese balls in water in turn. Let them boil until they rise to the surface of the water. Remove them and let them drain on a absorbent towel. Put a little oil in a pan and fry a little breadcrumbs with sugar. After the papanas have drained, roll them in breadcrumbs. Serve warm with sour cream and jam. You can also add sugar. Enjoy.

The recipe for preparing papanasis I can only say that they are good good buuuuuuuuni, I had forgotten about these boiled papanas, much better than fried ones. and & # 8230.back to work.


Papanasi with cottage cheese & # 8211 video recipe

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

Recipe of papanasi with cottage cheese she is a very loved one in my family. No one refuses a portion of warm papanasi covered in sour cream and sweet-sour jam. And because they are made so easily, it's a shame not to make them at home sometimes, especially since this way you can be sure that you really eat papanasi and not donuts with very little cheese in the composition.

I admit that these papanasi with cottage cheese were the dessert we always order at the restaurant, especially in Romania they are in almost all restaurant menus, even in the international ones. Because there were cases in which the papanas served were not exactly what they should be, I got excited and prepared them at home. In this way I could control the amount of cheese in the dough and most importantly, I used fresh oil to fry them and not an oil in which papanas were fried hundreds and hundreds of times.

The recipe is simple and easy. You don't need a lot of ingredients or too much skill. The most important is the cheese. You must use greasy cottage cheese that contains as little water as possible. Skim cheese is not suitable in this recipe, so you can use it for something else, but not for papanasi. The amount of flour is also very important. Do not add excess flour. Even if the dough is sticky, use flour to shape the papanas, but do not add too much to the composition. The more flour you add, the less fluffy the papanas will be.

Fry the papanas in an oil bath and make sure that the oil is well heated, so that the papanas do not absorb too much fat. Test the oil with a piece of dough, if the piece of dough does not squeak, the oil must be heated. If it browns very quickly, the oil is too hot. These papanasi are absolutely delicious. Serve them with sour cream and your favorite jam, preferably a sweet-sour one such as raspberries, cherries or berries. Enjoy them and I am convinced that you will no longer order papans from the restaurant.


Recipe for preparing papanas

ingredients
500 g cow's cheese (I used Pilos), 350 g flour, 4 tablespoons semolina, 100 g sugar, 2 eggs, a pinch of salt, a teaspoon of baking soda, 2 teaspoons of lemon peel, 1 sachet of sugar vanilla, frying oil, sour cream, jam

Difficulty: low | Time: 50 min