How To make Triple Cheese Poppyseed Noodles

Sweet Noodle Cake with Farmers Cheese (Vargabéles)

Although this is a dessert, it's not a pretty-petit-elegant one, It's a fulfilling, sweet dish, which is mainly served as a second course after a nice warm soup.

Ingredients (serves 6 to 8)

200 grams (7 oz) angel hair pasta
1 packet of filo pastry sheets (6 sheets, mine was 40x40 centimeters)
500 grams (17.5 oz) farmers cheese (do not substitute with cottage cheese!)
200 mililiters (6.7 fl oz) sour cream
200 grams (7 oz) confectioners sugar + more for dusting
4 eggs (yolks and whites separated)
100 grams (3.5 oz) raisins /optional/
1 packet (10 grams) vanilla sugar (0.32 oz)
Grated zest of 1 lemon
80 grams (2.8 oz) butter, melted

1. Bring a large pot of salted water to a boil, add the angel hair pasta, stir gently and cook for a couple of minutes (see your packet instruction; do not overcook!)
2. When it's done, drain and rinse under cold running water to prevent sticking. Let it drain in a colander and set aside.
3. Place the farmers cheese into a large bowl and crumble it with a fork. Set aside.
4. In another bowl combine the confectioners sugar with the egg yolks and stir until it's well combined, light and fluffy.
5. Pour this egg-mixture over the farmers cheese, add the sour cream, raisins (optional), vanilla sugar and grated lemon zest.
6. Stir everything well then add the cooked angel hair pasta and stir again gently to combine it with the cheese-mixture.
7. In a third bowl beat the egg whites with a pinch of salt until they are stiff.
8. Gently fold it into the pasta-mixture (try not to break the egg-whites). Set it aside
9. Brush you baking pan with melter butter all over. (I used a 20x30x6 centimeter baking pan)
10. Place your first filo-pastry sheet into the buttered baking pan, then arrange it well, gently pushing the sheet to the sides (never mind if the filo tears here and there...). The filo sheet should be a little bit bigger then the tray.
11. Brush it with melted butter, place the second sheet over and repeat this process with the third sheet too – buttering them in between.
12. Pour the pasta-farmers cheese mix into the pan, arrange it to have an even layer.
13. Fold the overlaying filo-sheets over the pasta at all four sides.
14. Cover it with a sheet of filo-pastry (cut to the same size as the baking pan).
15. Now, brush it with melted butter, place a filo over, brush, another filo and brush.
16. Put it into the preheated oven and bake for 25 minutes at 180C (356F).
17. When the time is over take it out of the oven, let it cool a little then cut into 6 (or more) squares with a sharp knife.
18. Serve with confectioners sugar dusted over.
19. ENJOY!

/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2019 - (all rights reserved)/

how to make REAL CACIO E PEPE like they do in ROME

This is how to make real cacio e pepe , the classic Roman pasta dish. Cacio e pepe is one of the simplest pasta dishes to make but it can be a bit tricky. I'm going to show you the real, authentic way to make cacio e pepe the right way.

#CacioePepe #Pasta #NotAnotherCookingShow

Links to the 3 Other Roman Pasta...
CARBONARA


ALLA GRICIA


AMATRICIANA


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Irresistible and Mouthwatering Poppy Seed Roll Cottage Cheese - A Perfect Tea-time Treat.

Poppy Seed Roll Cottage Cheese is a delicious and light dessert that will not leave you or your guests indifferent. Whether you're craving a delectable dessert or a delightful addition to your brunch spread, this recipe is sure to impress.

Ingredients:

Poppy seed filling:
200 g poppy seeds
1 l milk
50 g butter
90 g honey
Cottage cheese filling:
300 g cottage cheese
60 g sugar
15 g vanilla sugar
2 tbsp. starch
1 egg
1 sheet puff pastry
egg yolk + 1 tbsp. milk

Pour the poppy seeds into the pan, pour in the milk. Put on fire, bring to a boil and cook for 15 minutes. Cover with a lid, remove from the heat and leave to infuse for 2 hours.
While the poppies are infused, we prepare the curd filling. Combine cottage cheese, sugar, vanilla sugar, starch and egg. We interrupt with an immersion blender until smooth. Cover with cling film and put it in the refrigerator for a while while the poppies are infused.
After the time has elapsed, we drain the milk with poppy seeds into a sieve and wait for all the liquid to drain. Helping the poppy to drain, we squeeze it out a little. In a separate container we put butter and honey. We also introduce a ready-made poppy there. We interrupt the whole mass with an immersion blender until smooth.
We spread out a sheet of ready-made puff pastry. We spread the cottage cheese filling and poppy seed filling, as shown in the video. Roll up into a roll. Lubricate it with egg yolk mixed with milk. Bake at 180°C (356°F) for about 30-35 minutes. The baking time depends on the specifics of your oven. Let cool, cut into portions and serve to the table.

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