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Spirals with parmesan and sesame.

Spirals with parmesan and sesame.

Beat the egg with a little salt and 1 tablespoon of milk.

Unwrap the dough sheet and grease it with beaten egg, then on 1/2 of the sheet sprinkle grated Parmesan cheese and close like a book with the other 1/2.

Sprinkle a little flour and spread a little with the rolling pin, then cut into strips that roll into a spiral.

Put the spirals in the pan, grease them with egg and sprinkle with sesame seeds, then put them in the oven heated to 200 ° until they are nicely browned (about 10-12 minutes, depending on the oven).

We take them out and leave them to cool, then we gnaw them with gusto.

I used dry yeast.

Heat the milk together with the butter a little, pour it into a bowl and add the yeast. Put the flour mixed with salt and parmesan and knead an elastic dough that comes off the walls of the bowl.

If you use fresh yeast, rub it with a little sugar, add 50ml of warm milk and a little flour and let it rise, then add it to the rest of the ingredients.

If you use a kneading robot, knead 3 minutes on first gear and 6 minutes on second.

Spread the dough on the 1-finger-thick board and fold as in the picture. Turn the dough upside down, cover it with a damp napkin (otherwise it dries on top) and let it rise for 30 minutes.

Repeat the operation and leave for another 30 minutes.

Preheat the oven to 200 degrees Celsius and start modeling.

Spread the dough in a rectangular shape with a thickness of about 0.5 cm and cut it into 1 cm thick strips that you shape quickly, lightly pressing them at the edges with your finger. The dimensions are relative, you can make them shorter and then cut them thinner, in any variant no oil or flour is used for spreading, it is a happiness if I can write like this, to work with this dough.

Grease the breadsticks with olive oil and bake for 10-15 minutes until nicely browned.

You can put sesame, coarse salt, cumin, paprika or whatever you like on top.

Remove the breadcrumbs from the pan and let them cool. For me, from the above quantities, I came out as I wrote 25 pieces, that is, two large stove trays.

Keep them in a dry place, the next day they are just as good!

The recipe is taken from an Italian blog unfortunately, I didn't write down my name but if I find it I write it :)

Recipe tried by readers

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Parmesan asparagus, a simple, tasty and extremely fast recipe. It can be made both in the pan and in the oven, depending on your preferences.

I like cooked asparagus in almost any variant, either in a hot salad with chickpeas, in a pan with various sauces such as tzatziki, boiled, with poached eggs or as a garnish with a piece of fish.

  • 500 g asparagus
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 70 g race parmesan
  • freshly ground pepper

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For the dough:
5oog faina
200g mozzarella (in whey) but I used the vacuum one and the dough came out very well and so on
200ml milk
1 sachet of dry yeast Dr. Qetker
1 teaspoon old cough
50g margarine
1 teaspoon salt

For the filling:
200g tomatoes in tomato sauce
6 cherry tomatoes
Fresh basil (15 leaves) or dried (3 tablespoons)
100g parmesan
100g Almete cream cheese
1 hot pepper

Method of preparation:
The recipe states that it would be better to use whey mozzarella, but not having it, I used the whey-free one and my dough turned out so wonderfully. We take the mozzarella, break it into smaller pieces and grind it with the vertical blender.

I kneaded the dough and leavened it in the bread machine, if you don't have one, put in a large bowl all the necessary ingredients for the dough and knead the dough by hand, well, then let it rise in the dough. a warm place for 1 hour.
I put the ingredients in the bread machine in the following order milk, sugar, salt, yeast, margarine, mozzarella, flour and I let the machine do its job, kneaded them and leavened them for 1 hour 30 minutes.

Meanwhile, until the dough rises, we make the filling that we will spread over the dough.
Put the tomatoes in a bowl in tomato sauce, add the Parmesan cheese, cherry tomatoes cut into quarters, diced hot pepper, Almete cheese cream, fresh or dried basil, season with salt to taste and mix everything with a blender until you get a paste. You can replace all these ingredients with other ingredients that you like or that you have at home, everything is to get a paste & # 8211 not too liquid & # 8211 with which to grease the dough.

After the leavening time of the dough has expired, flour the work surface well and spread the dough in a thin sheet of up to 4-5 mm.

Above the sheets, spread the resulting paste above so that it covers the entire surface.

After we have distributed the dough evenly over the entire surface of the dough, we start to roll the dough, as long as possible. It will come out of the filling a little, but it's not a problem.

After rolling the dough, cut it - carefully, so that the filling does not come out of it, and so as not to fold the slice into slices about 2 cm thick and place them in a tray lined with baking paper.
You can, possibly to cut the roll more easily, put it in the freezer wrapped in a foil, I did not put the roll in the freezer, because I wanted it to grow very well, and I was afraid that the stuffing in the freezer will influence the growth process, and I was very pleased with the result. It is harder to cut, which is true, if it is not frozen, but with care and patience, it is possible.
Be careful, when you place them in the tray, do not put them too often, because they will grow a lot and will stick. Mine, they grew a lot and stuck to each other, and that makes them a little disrespectful.

After placing them in the tray, leaving them to rise for an hour in a warm place, I coated them with food foil halfway through the fermentation time.

This is what they look like after they have fermented. Put them in the preheated oven at 220 degrees and let them bake for 15-20 minutes.

They are delicious, they have a taste that leads to pizza.

Chicken with sesame

1. For the marinade, mix the chicken broth with the soy sauce, honey, vinegar, sugar, starch, a tablespoon of sesame oil and water.

2. Put the chopped chicken in a container with a lid together with 10 tablespoons of marinade and leave it like this for 30 minutes, stirring the contents from time to time.

3. Heat the remaining tablespoon of sesame oil in a pan, add the garlic, ginger and chilli. Stir for 1-2 minutes, then add 450 ml of the remaining marinade and continue to stir until it thickens slightly.

4. In a large bowl, combine the starch with the flour, baking soda and remaining marinade until it becomes a thick, dry paste.

5. Pass the chicken breast through the egg whites, roll it in flour, then fry it until golden, about 2-3 minutes. Remove it on kitchen paper to absorb excess oil.

6. Serve the seasoned chicken with the marinade combined with garlic, sesame seeds sprinkled on top and green onions.

What is the use of tahini sesame paste for?

Tahini can be used to prepare hummus or as such, spread on a slice of bread. Also, sesame paste can be vegetable sauce or in various mixes, it can be added to salad or baba gnoush - oriental eggplant salad.

What is the use of tahini sesame paste for?

Quiche with mushrooms and parmesan

A great recipe! An effective preparation and at the same time quite easy to make. Such a good taste! There was no one in the house who didn't say they were wonderful! They are perfect for the appetizer platter, for the package or for breakfast.

Quiche with mushrooms and parmesan, according to a recipe from Dana Tudor.

Of course, this Quiche can also be prepared in a large tray, changing the baking time.

For 24 pieces Quiche with mushrooms and parmesan

  • 200 g cream cheese
  • 400 g flour
  • 8 tablespoons milk
  • 8 tablespoons oil
  • a sachet of baking powder
  • salt to taste
  • 250 g mushroom mushrooms (I put mushrooms)
  • an onion (I prefer the red one)
  • 2 eggs
  • 200 ml of sour cream
  • 2 tablespoons grated Parmesan cheese
  • green parsley
  • 2 tablespoons butter
  • salt
  • pepper

How to prepare Quiche with mushrooms and parmesan

Prepare the muffin trays.

Grease them with a little butter and sprinkle with flour.

Prepare the filling

Finely chop the onion and put it with the butter in a saucepan / pan. Put the pot on low heat and stir until the onions are soft.

Add finely chopped mushroom and simmer for another 5 minutes, stirring occasionally.

Remove the pan from the heat and allow the composition to cool.

Beat eggs in a bowl and add sour cream. Match the taste of salt (don't add much, the parmesan is also salty) and add chopped green parsley and parmesan. Homogenize.

Add the composition over the cooled mushroom mixture.

Prepare the dough.

Mix the cream cheese with the oil, milk and a little salt. Homogenize and add flour.

Knead the dough with your fingers until it sticks to them.

Take a dough like a walnut, shape it into a round ball and put it in each shape.

With your fingers, press it and lift it on the edges of the shapes and on the bottom forming a basket with approximately equal thickness everywhere. It's even simpler if you find a device in the kitchen to press the dough so that it rises on the sides or you make a wooden one.

Prick each basket with a fork on the bottom and put in each composition of mushrooms and eggs.

Put the tray in the oven you preheated and bake at 170 degrees, for 20-25 minutes.

They should be lightly browned and take on color on the edges.

Remove the tray from the oven and leave for another 5 minutes, then carefully (I used a fork) take them out of the molds. Let them cool on a grill.

Laura's world

I don't know about you, but I'm fond of things I can nibble on at any time of the day or night. So today I thought I'd show you how to make some of my favorite snacks. You already know & # 8230 are something fast and hassle free.

The first time you need to defrost the puff pastry that is frozen. This time I didn't have a roll from that big one and I used a dough from that one in a cube. It works with any of the variants. When it is maneuverable, place the dough on a floured surface and brush with beaten egg with 1 tablespoon of water.

Then sprinkle with grated Parmesan cheese. You can as much or as little Parmesan as you want, you do not have to take into account the quantities given by me.

Lightly tap the surface to stick the Parmesan cheese to the dough.

Turn the dough on the other side and proceed as before, ie grease with egg and sprinkle with sesame instead of Parmesan. He fights again to make the catch.

The next step is to cut the dough into thin strips. The thinner they are, the crispier they are. If the dough is too sticky and soft to be cut, put it in the fridge for 5-10 minutes and then it can be cut without problems.

The strips thus obtained are twisted

& # 8230 and then place in a tray lined with baking paper.

Place the pan in the oven at the right heat until the croquettes are well browned. The oven must be preheated.

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Parmigianini are super soft sandwiches that contain a good amount of grated Parmesan cheese, which, in addition to giving a nice color to the dough, gives it a unique flavor.


For the dough:
500g flour
200g water
1 sachet of dry yeast Dr. Qetker
75g margarine
50g lard (if you don't have lard, add all the margarine or butter)
1 teaspoon salt
50g old cough

For the filling:
200g parmesan

For anointed:
1 or
100ml milk

Method of preparation:
I kneaded the dough and leavened it in the bread machine. I put the ingredients in the bowl in the following order: water, caster sugar, margarine, yeast, lard, flour and salt and I left the dough to knead and leaven for 1 hour and a half.
You can knead the dough just as well by hand. If you make the dough by hand, proceed as follows:
In a bowl we put 80g of flour (from the amount of flour needed), the sachet of dry yeast, 50 g of caster sugar (so the whole amount needed) and 50ml of water (from the amount of water needed). Knead from these ingredients a mayonnaise and leave it to rise for 20 minutes in a warm place.
After the mayonnaise has risen, in a larger bowl add the rest of the ingredients needed for the dough, put the mayonnaise in the middle and start kneading the dough well. Then leave the dough to rise for an hour.

After the dough has risen nicely, we flour the work surface, pour the dough from the tub, and spread it in a sheet with a thickness of about 0.5 cm.

Sprinkle the entire amount of Parmesan cheese evenly over the dough sheet.

After sprinkling the parmesan, we take the rolling pin and using movements as if we were spreading a sheet of dough, we press the parmesan to enter the dough sheet.

After we press the parmesan to enter the dough sheet, we start rolling the dough until we get a roll.

Cut the roll into slices about 2 cm.

Wallpaper a tray with baking paper and place the rolls in the tray with the narrow side above ("standing") not too crowded and leave them to rise for 1 hour.

Meanwhile, in a bowl, break an egg, add 100 ml of milk and mix well until smooth.

After the perinites with parmesan have risen, grease them with egg and milk and sprinkle sesame seeds on top. Put them in the preheated oven and leave them in the oven for 10-15 minutes until they turn brown.

Egg toast with parmesan and sesame

2 eggs, 4 slices of bread, 2 tablespoons grated Parmesan cheese, sesame seeds, salt and pepper.

Method of preparation:

In a bowl, break the eggs, add the grated Parmesan cheese, sesame seeds, salt and pepper to taste.

We beat them with a whisk until they combine.

We soak the slice of bread on both sides in parmesan egg and fry it in a hot pan with oil, until it gets a reddish crust.

When the slices are ready fried, we arrange them in a serving plate and decorate them with salad leaf, tomato slices and grated Parmesan cheese.

Veal escalope with pasta and parmesan

The meat for escalope is chosen the best, from the kidney area, corresponding to the cow muscle. In addition to the quality of the meat, the simplicity of this recipe has two key points: the superficial frying of meat in butter, the pulling of pasta in butter and Parmesan cheese. The meat remains juicy and the taste of the tricolor pasta enriches the dish. Usually, the escalope is associated with a garnish of vegetables, or black sauces: demi-glace, maitre d & # 8217hotel, but this is the milanaise variant with pasta and parmesan.
The recipe is from my grandmother's cookbook, published in 1938. From the same book I also cooked almonds (click HERE for the recipe), halva a la grecque (click HERE for the recipe), leeks with olives (click HERE for the recipe), etc. , the whole category is grouped HERE.

Preparation time 10 minutes

Cooking time 15 minutes


  • 2 pieces of veal for escalope
  • salt and pepper
  • 2 lg butter
  • Barilla tricolor paste
  • parmesan race
  • OPTIONAL demi-glace sauce

PREPARATION Veal escalope with pasta and parmesan
1. Boil 1.5 l of water with 1 teaspoon of salt. After boiling you will boil the pasta portion (3 hands per serving) while it is written on the package.
2. Ask the butcher to slice your meat and beat it a little with a hammer. If you hit it at home, put a bag (cellophane) on top so it doesn't splash everywhere. Season with salt and pepper.
3. Melt 1 tablespoon of butter in a heavy frying pan and over medium heat, fry the meat for 3 minutes on one side, then reduce the heat to moderate and fry it on the other side for two minutes. Remove the meat from the serving plate and cover for 10 minutes with an aluminum foil (it remains even more juicy).
4. Meanwhile, boil the pasta and pour it into the sieve.
5. If the butter has burned from the steak, it is better to quickly wipe the pan with the thick paper towel and put a level spoonful of melted butter over a moderate to high heat. Add the drained pasta and pan shields to this butter, stirring (or with a spatula) for 1 minute.
6. Turn them over with the pan next to the steak and serve with a lot of grated Parmesan cheese.
Liv (e) it!

Video: The Trick to Perfect Parmesan Straws - Kitchen Conundrums with Thomas Joseph (December 2021).