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Fermented pie with urda and dill


First of all, I confess that I wanted to make a sweet and thin stick with urda, but this wonderful fluffy pie came out :), which I will repeat, because we really liked it. I know that an ice cream or a cold limomada would work great in these heats, but I had to satisfy my cravings, and in addition, what was I doing with urda ?! :))

  • 550 gr flour
  • 25 gr yeast
  • 100 ml of milk
  • 2 eggs
  • 3 tablespoons oil
  • salt
  • 50 gr sugar

Filling:

  • 400 gr urda
  • 100 gr sugar
  • 2 eggs
  • fresh dill
  • a yolk for greased
  • 1-2 tablespoons milk
  • butter for greased tray

Servings: 8

Preparation time: over 120 minutes

RECIPE PREPARATION Fermented pie with urda and dill:

First we sift the flour in a large bowl and make a hole in the middle. Crush the yeast in the middle, sprinkle a teaspoon of sugar and pour the warm milk, knead very little, until you get the mayo, sprinkle with flour and let it rise again in a warm place, which means about 10 minutes. Then add eggs, a little salt, the rest of the sugar and oil. Knead the dough until it is removed from the walls of the bowl. It is left to rise, at a heat source, in this case, on such a heat wave, with 30 degrees in the kitchen, pfiuuu !! increased in 30 minutes :))) For the filling, beat eggs with sugar, then add to the urda, and finally chopped dill. The dough is turned over on the work table, sprinkled with a little flour and kneaded, then divided in two. Spread the first sheet, place in the tray, then the filling, spread the second sheet and place over the filling. Grease the top with the yolk mixed with milk. Bake in the hot oven until it turns brown on top, you can try with a toothpick.


Recipe: Pie with urda and green dill

Ingredients pie sheets with urda
& # 8211 50 ml sour cream
& # 8211 100 ml oil
& # 8211 300 ml mineral water
& # 8211 500 gr flour
& # 8211 sare
& # 8211 250 gr margarine
& # 8211 200 gr flour
& # 8211 1 tablespoon grated lard

Ingredients for the urda pie
& # 8211 500 gr urda
& # 8211 2 eggs
& # 8211 100 gr sugar
& # 8211 1 sachet of vanilla sugar
& # 8211 1 link of green dill

Preparation of pie sheets
Cream is mixed with oil and mineral water. Add a little salt and the 500 gr flour. Mix and knead a suitable dough.

Separately melted margarine at room temperature mix with lard and 200 g of flour.

Roll out the dough into a rectangular sheet and spread with margarine.

Preparation of pie sheets

The dough is rolled up, then folded in half, placed on a plate and refrigerated for 1 hour.

Grease the pie sheets and fold

Preparation of the filling for the Urda Pie
Urda is mixed with sugar and vanilla. Add eggs and finely chopped green dill.

Preparation Urda pie
The dough is spread with the rolling pin forming a sheet that has 2 times the size of the tray in which we bake the pie (approx. 25 x 30 cm). Cut the dough in half, forming two pie sheets.

Preparation of urda pie sheets

Grease the pan with melted butter, place the first sheet of pie in the pan, put the urda and the second sheet of pie.

Preparation of urda pie

Grease the top with melted margarine or a little oil.

Put the urda pie in the oven at the right heat until it browns well. The curd pie is left to cool and then portioned. You can powder the pie with powdered sugar mixed with an envelope of vanilla sugar.


Urda and dill pie flavored with vanilla and lemon peel

Urda and dill pie, traditional dessert recipe with tender leaves and delicious sweet urda filling flavored with vanilla and a little lemon peel and mixed with dill, an extremely successful and healthy combination.

Urda and dill pie it is the sweet that carries in itself the smell of the grandparents' house & # 8230 & # 8230

In other words, this pie was my favorite when it came to grandma's sweets. I met her on various tables quite rarely then, so it remained in my memory attached to the memory of my grandparents. It is one of the reasons why I want to cook it and have it among my specialties.

The second reason I'm making it? It's delicious.

There are some who can't stand urda because it is considered to have an inaccurate taste. I adore her and I'm glad it's a healthy preference.

Urda is a very healthy cheese specialty that is obtained by boiling whey after preparing the cheese. It has a crumbly texture, has almost no casein (ie that protein indigestible to humans), has little fat and is recommended in the diet because it contains amino acids that help regenerate the liver.

Maybe you didn't know, but if we can find a kinship with international varieties of cheese, urda is a cousin with Italian ricotta, both low in fat and high in protein.

And, before the recipe, I have to make you crave another pie on the blog, oh delicious pie recipe with cottage cheese with rustic leaves that looks a lot like foie gras. A goodness.


Similar recipes:

Neapolitan pudding with urda

Neapolitan pudding with urda, prepared with lasagna, minced meat and cheese, served with grated Parmesan cheese on top

Turda cake with honey and cinnamon

Eggplant and cheese pie

Homemade pie, stuffed with eggplant and cheese cow dung, onion and greens

Shepherd's Pie (Irish recipe)

Pie with minced beef, onion, carrots and potatoes, seasoned with worcester sauce


Ingredients quick homemade puff pastry & # 8211 cheese and urda pie:

  • 2 yolks
  • 400 grams of flour 000
  • 1 pinch of salt
  • 100 ml carbonated mineral water
  • 125 ml fat yogurt
  • 175 grams of butter with 80% fat
  • 30 grams of flour

    500 grams of salted cheese

Prepare homemade puff pastry dough

1. From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough. If necessary, add 1-2 tablespoons of flour over the recommended amount. The dough is placed on the work surface greased with oil and divided into 2 equal parts. Let it rest, covered with a thick napkin, for 30 minutes.

2. Knead the butter with flour (30 grams) until incorporated. Flour has no other role than to make the fat adhere better to the dough.

3. Take one of the two parts in which the dough has been divided and spread it on the work surface greased with oil in a square sheet.

4. Half the amount of butter mixed with flour distribute it evenly over the entire surface of the sheet, then cut two cuts on each of the sides of the square, without detaching them completely.


5. Fold in half, starting from the corners. Each time the middle is covered with the opposite side to the one previously folded:


6. Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite. Each piece of packaged dough is placed on a tray with the side to which the folds were made down, wrapped and left in the refrigerator for 15 minutes (obviously, from the above ingredients will result only two & # 8222packages & # 8221, in the following picture are visible 4 because I made double the amount of dough, half using it for a strawberry shortcake):


7. After 15 minutes, place a package on the work surface well greased with oil, with the side on which the folds were made upwards, lightly grease (with a brush) with oil on the surface and spread the dough again in a square shape, making identical notches:

To stretch, start by pressing with the twister in the middle of the & # 8222package & # 8221, then rotate the twister, pressing lightly.

8. Fold identically as the first time refrigerate for about 30 minutes.

9. After this time, roll out the dough (as well as the second fold, greasing the work surface with oil) in a sheet of the required size. I used it for a pie in a 40/28 cm tray.

Pie with cheese or urda and dill, with quick homemade puff pastry

10. I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, placing the dough in its place:

11. I perforated from place to place with a fork (so as not to swell excessively when baked) and I placed the filling on top, obtained by mixing the two types of cheese with eggs, chopped dill, salt and pepper to taste:

12. I placed the second sheet on top and cut the raw pie into pieces of the desired size, then I finished the surface with beaten egg yolk with 1-2 tablespoons of cold water:

13. I put the pie in the preheated oven at 190 degrees Celsius and baked it until it browned nicely (45 & # 8211 50 minutes).

Allow the pie to cool then portion and taste with maximum delight. I recommend it from the warm stage, cold being just as good.

The dough can be frozen: place the raw dough on a sheet of baking paper and roll it together. Wrap tightly with cling film (or put in a plastic bag that closes well) and put in the freezer, where I kept it for up to 2 months. When you want to use it, take the dough out of the freezer and thaw it slowly in the fridge (overnight).

Update March 28, 2015

Interesting to return to a recipe published almost six years ago. As a blogger, such retrospectives give me a clear (and very funny, but it's fun mixed with an acute sense of embarrassment) perspective of how I edit an article and especially how I take photos.

Nah, I'm not hiding that I edited the article: P. The recipe is just as good and I think my readers deserve a more explicit version of it. But the photos, holy shit, the photos! The photos date back to June 2009, when I knew so much about framing, focusing and most importantly, I was not able to do more than that terrible watermark.

Obviously, that's all I could do then, with the equipment. I had a small pocket camera. Especially, I could do so much with the level of skill I was at. Although I am far from satisfied with my photos now, with all the objectivity, but there is a way to heaven between what I was and what I arrived. Proof that if you want to improve and grow, it is possible.

So, today, on a gloomy Saturday in which I was very early in the morning (from 6 pan & # 8217 to 12 I baked 6 loaves of bread!), I told myself to make my appetite with some fine pies. I didn't eat puff pastry. So I hope I didn't go too wrong. I used the dough recipe above. For the filling: 300 grams of frozen cherries, mixed with 3 tablespoons of cornstarch and 5 tablespoons of sugar. I cut the dough into squares, on which I put the filling (as it was, frozen). I greased the edges of the dough with water and folded each square in half. Here's what came out:


PIE with URDA and DILL, a plant that fights DEPRESSION

Countless and unsuspected are the therapeutic effects of dill. This aromatic plant contains good amounts of calcium, iron, manganese, vitamin A, vitamin C.and flavonoids. It has effects antioxidant, antibacterial, antiviral and inflammatory.

One of the most "unique" benefits of dill is its ability to fight depression. A study published in American Journal of Therapeutics showed that aqueous dill extract has properties antidepressants and analgesics and does not cause side effects. This is due to the content of polyphenols, flavonoids and TANNINS.

Urda and dill pie

Dill consumption was also associated with the decrease cholesterol, increase the level of energy, improvement digestion, combat bacteria and osteoporosis.

Urda and dill pie - recipe

• 2 eggs
• 10 tablespoons of sugar
• 8 tablespoons oil
• 10 tablespoons of milk
• 1 sachet of baking powder
• how much flour it contains

• 500 g of urda
• 2 eggs
• 100 g of sugar
• 5-6 dill threads
• 1 pinch of salt

Break the eggs into a tall bowl. Add the sugar and mix with the mixer until frothy. Gradually add the oil, sugar and milk, and finally the flour mixed with baking powder.

You need to get a homogeneous, elastic dough. Cover with a thick towel and let stand for at least 30 minutes.

Put the urda in a bowl. Rub it with sugar and eggs. Add finely chopped dill and salt. Mix well to obtain a homogeneous composition.

Divide the dough into two equal pieces. Spread each piece on a large sheet to fit in an oven tray. Place it in the tray lined with baking paper and spread the urda filling over it.

Place the other sheet over the urda and prick it with a fork from place to place.

Put the tray in the preheated oven at 150 degrees Celsius. Leave the pie for about 40-45 minutes. After cooling, store in the refrigerator.

It can be served as such, or with a glass of homemade yogurt or whipped milk.

1. Dr. Ax, 8 Surprising Dill Weed Benefits (# 6 Is Energizing): https://draxe.com/dill-weed/

2. Ziarul Lumina, Dill fights depression and strengthens bones: http://ziarullumina.ro/mararul-combate-depresia-si-intareste-oasele-132823.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


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Urda and dill pie

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Baked pies with dill and dill


Mmm & # 8230 what can I write about pies, they remind us of childhood & # 8230 are welcome anytime especially on cold autumn evenings. Here is the recipe as I have it from my mother.

  • 1 kg of flour
  • 3 eggs
  • 250 ml milk + 250 ml warm water
  • 50 gr yeast
  • a little salt

Put the yeast to leaven with a little warm water, flour and sugar. Sift the flour into a bowl and then add eggs, yeast, salt, milk and knead a softer dough. We also add warm water (approximately 250ml), the amount of milk above is not enough. Knead well until the dough comes off the bowl. Let it rise covered for an hour.
Meanwhile, mix the urda with the eggs, salt and finely chopped dill.
Pour the dough on a flour pan and break into small pieces. We press each piece a little with our fingers, we put the filling with urda on half of it, we cover with the other half and we press lightly with our fingers trying to thin it and give it a beautiful, round shape.
Put the pies in the greased pan with a little fat and grease them with a beaten egg.


Bake in the preheated oven for 25-30 minutes on low heat then take them out and cover them with a textile towel. Before that we grease them with a little bacon :).

Let them cool down a bit and further you know what is happening :). Good appetite for pies!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Dough: Sift the flour. Add salt and beaten egg. Dissolve the yeast with the sugar and add it over the flour. Pour little by little from the warm water and knead until the dough becomes elastic. Add the oil and knead until incorporated. Cover the dish with a towel and leave to rise until it doubles in volume.

Filling:

Beat the egg and mix with the urda and dill. Seadauga salt to taste.

Divide the dough into 10 balls and leave to rise on the work table.
Spread a sheet of each ball and put 2 tablespoons of the filling in the middle. Gather the edges and press. Leave it to rise a little and then put it in a non-stick pan in hot oil. Fry on both sides over low heat.
When they are ready, take them out on a kitchen napkin to absorb the fat.

Dough:

Sift the flour, then add the salt and beaten egg. Dissolve the yeast with the sugar and add it over the flour. Gradually pour in the warm water and knead until the dough becomes elastic. Add the oil and knead until incorporated. Cover the bowl with a towel and leave to rise until it doubles in volume.

Filling:

Beat the egg and mix it with the urda and the dill. Add salt to taste.

Divide the dough into 10 balls and leave them on the work table to rise.
Spread a sheet of each ball and put 2 tablespoons of the filling in the middle. Gather the edges and press them in the middle. Leave it to rise a little and then put them in a non-stick pan in hot oil. Fry them on both sides over low heat.
When they are ready, take them out on a kitchen napkin to absorb the fat. Serve them with a cup of milk.

Try this video recipe too


Tray pie with urda and dill filling

Prepared according to a traditional Romanian recipe, Linco Patisero's urda and dill pie is a wonderful choice for a snack.

Ingredient: Dough (50%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (50%): urda (75%) & # 8211 EU origin, water, semolina from wheat, dill (0.3%) & # 8211 origin from non EU.
Made in Romania.

Nutritional information:

* CR- Daily reference consumption of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g

STORAGE INSTRUCTIONS:

Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.

PREPARATION INSTRUCTIONS:

1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.


Video: The Guide to Lacto-Fermentation: How To Ferment Nearly Anything (January 2022).