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Bread with onion and dill

Bread with onion and dill

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Fluffy and tasty. The greens give it a special aroma and fried and greased with cream cheese ... mmm, delicious.

  • Ingredients for a 1 kg loaf: 2 tablespoons olive oil 330 ml. water 1 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons milk powder 605 gr. flour 1 1/2 teaspoons dry yeast granules 2 tablespoons dehydrated green onions 1 1/2 teaspoon dried dill

Servings: 12

Preparation time: over 120 minutes

RECIPE PREPARATION Bread with onion and dill:

After the dough was kneaded and leavened in MP, I put it in the cake pan greased and lined with flour, I cut it and left it to rise in the pan for 15 minutes.

Then I baked the bread over medium heat for 40 minutes.


Cheesecake, green onions and dill is a simple appetizer salty tart, easy to prepare, perfect for any time of the day. I chose a crust made of tender dough, and the filling contains a combination as classic (cheese, green onion and dill) as it is delicious.

Cheesecake, green onions and dill it is versatile, because it can be a breakfast, a snack at the office or for the moments when friends come, but also an aperitif for the event in your life.

This type of tart is also known as quiche.

You can also use this type of tart when you have some cheese leftovers in the fridge. If you do not have ricotta you can use cottage cheese. Instead of telemea you can use feta.

You can replace the green onion with chives.

In order to get a good tender dough I made sure that the butter must be cold.I use only high fat butter (80-82%).

Given the fact that flour contains gluten, you must keep in mind that the more you work the dough, the more gluten will develop and the pastries will harden. In conclusion, work fast!

The tart dough must be refrigerated for at least 60 minutes after it has been prepared.

After the dough has been placed in the tray, it would be good to leave it in the fridge for another 30 minutes, but if you have experience and manage to spread it quickly, you can put the dough directly in the form.

You may be new to cooking, so you need to keep a few tips in mind if the dough doesn't come out smooth and smooth:

  1. - the dough is sticky - the cause may be too much melted butter or too much water. Put the dough in the cold and see how it behaves after 30 minutes. You may need to add a little and knead it. You spread it on the counter sprinkled with flour.
  2. - crumbly dough - needs more liquid or a little cold butter
  3. - dough too crispy after baking - you put too much liquid - nothing can be done, change the quantities next time. You can try spraying a little water (a bundle) and get a slight change.
  4. - the tart looks raw - it has too little butter, not enough liquid has been added or it has been processed too much (when it was spread with the rolling pin).

When spreading the dough, use a very small amount of flour on the work table, so as not to inflate the composition of the dough and harden it.

The same instructions apply to sweet tart crust.

On the blog you will find a lot of salty tarts, and most of them contain cheese. I leave you with some suggestions so that you can be inspired. Click on the recipe title and you will be redirected to the desired recipe.

Here is the list of ingredients and how to prepare it tart with cheese, green onions and dill:


(tart with a diameter of 22 cm)

For tart crust:

For the filling:

250 g ricotta or cottage cheese

1 knife tip ground nutmeg

I put in a bowl flour, a pinch of salt, then I added cold butter, from the refrigerator, cut into cubes. I put the egg, then I started rubbing flour, egg and butter between my fingers. I added 2 tablespoons of cold water.

I quickly kneaded the dough until it became smooth, elastic and no longer sticks to my hands. I wrapped it in cling film and put it in the freezer for 15 minutes (or in the fridge for 60 minutes).

During this time I mixed ricotta with 3 eggs. Initially I prepared the recipe with 2 eggs and I didn't use cheese, but mine are big cheese lovers, so I remade the recipe to their taste.

I seasoned with salt, pepper and a little grated nutmeg. I chopped the green onion into rounds, the dill as small as possible and the telemea cheese into cubes. I added the grated cheese and the one cut into small cubes.

I put them over the ricotta and mixed until the composition was homogeneous.

I spread the dough so as to cover the bottom of the tray and the height of its walls. To easily handle the dough, I rolled it on the rolling pin and put it over the tart shape.

I arranged it and removed the edges that protruded from the tray. I pricked the dough with a fork as much as possible, so as to prevent its uneven growth.

I arranged a baking paper over the dough, I put the beans or pearls for baking, rice, coins, anything that can prevent the dough from growing too much.

I baked the tart crust for 15 minutes in the preheated oven at 200 ° C, then I removed the weight.

While the crust was baking from the dough, I shaped some popcorn.

I put the cream cheese with green onions and dill, then I decorated it with flowers from the tender dough.

I entered again tart with cheese, green onions and dill in the oven and lowered the temperature to 180 ° C. I baked it for about 40 minutes or until it started to brown on the surface.

When I took it out of the oven, a pleasant smell invaded my kitchen.

I took it very easily out of the tray (it does not stick) and I let it cool on a grill, then I sliced ​​it. If you do not have the patience to cool down (I understand the reasons perfectly) you must know that it will not cut nicely.

We ate it at dinner and had a glass of rose wine with us, but it goes very well with a cold beer.

There was no crumb left, it was so good tart with cheese, green onions and dill.

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I also invite you to the group I cook with friends - Tasty recipes.

Cream cheese with dill and green onions

With this cream cheese with dill and green onions you can fill vol-au-vents or small appetizer tarts. You can spray it on wands pastry baked. To get tasty and quick appetizers, fill halves of peppers or hard-boiled eggs with this cheese paste. You can also serve cream cheese with dill and green onions simply spread on bread, homemade ham, tomatoes, radishes, etc. It is a delicious alternative to the commercial spreads that are put in the school child's sandwiches.

Cream cheese with greens is, therefore, one of the simple and very tasty dishes that is almost never missing from our breakfast table. I know, all sorts of cream or cheese paste with greens have appeared on the market. It's as if no one is even close to home-made! In addition, my cream cheese with dill and green onions costs several times less than the ones to buy.

The combination of dill and green onions is, for my taste, the most springy possible. That doesn't mean you can't adjust the cream by adding your favorite greens. An interesting combination would be with tarragon, onion and a little lemon peel, or with green garlic and parsley. You decide what you like best and in winter you can use ripe onions, a floury option is the one with red onions, because the cheese paste turns pink.

Ingredients for the Bread recipe with natural mayonnaise and seeds

  • -300 g white flour 650
  • -50 g wholemeal flour
  • -50 g black flour
  • -250 g of water (for bread and water it is measured in grams)
  • - 80 g maya
  • -8 g salt never

Lobster with cream cheese, dill and green onions

A tasty dish, specific to the area I "pull" from, which can be served for breakfast, lunch, dinner or between meals =))

fresh yeast 2 cubes,

telemea of ​​old sheep 350 g,

Delaco Ceva end cheese cream 100 g,

  • This time, I let Maricica, the bread machine, rest, and set to work.
  • Take a few tablespoons of warm milk and put in a glass.
  • Chop the yeast and add to the milk, along with the sugar and let the covered glass rest until the yeast has risen and made air bubbles.
  • Sift the flour and make a nest in the middle in which you put warm milk and a teaspoon of salt.
  • Mix the dough well. Add the yeast and knead well. The dough should be soft, not too stiff.
  • Leave to rise (covered) in a warm place for at least half an hour.
  • Place the telemeau on a small grater, mix with cream cheese, sour cream, dill and finely chopped onion, until all the ingredients are incorporated.
  • From the langos dough, take a piece and spread it as much as for a langos. Take a tablespoon or two of the cheese composition and place it in the middle of the dough.
  • Glue the edges well together. Heat a lot of oil in a pan (the langoustines must float in oil) and fry the langoustines.
  • Drain on a plate on which a kitchen towel is placed.
  • Increase and good appetite!

Ingredients for the Tart recipe with onion, dill and melted cheese

  • Dough ingredient:
  • Cold butter - 200 g
  • Flour - 300 g
  • Salt
  • Cream 20% - 6 tbsp
  • Baking soda - 1 teaspoon + 9% vinegar
  • Filling:
  • Onions - 6 pieces of medium size
  • Melted cheese - 400 g
  • Eggs - 4
  • Salt, pepper, dill.
  • Egg, sesame for greased tart.

Preparation for the Tart recipe with onion, dill and melted cheese

Tender dough for tart

Put the flour in a large bowl. Cold butter, it is desirable to be frozen, is grated in flour through a grater with large holes. Mix flour and butter with your hands washed in cold water and wipe well. We need to get small crumbs. In the obtained composition form a hollow and add sour cream and salt

The cream must be at least 20%, not very liquid and not very sour. Mix baking soda with vinegar and pour over sour cream. We mix everything very well with a spoon, and then with our hands. The dough is sticky, but we have to gather it and get a soft crust.

If you want a fragile dough, do not knead it much, but only so that you can form a ball of coca. Put the crust in a plastic bag and leave it in the fridge for at least 2 hours.

The longer it stays in the fridge, the easier it will be to work with the dough and the tastier it will be. I keep it overnight.

Tart filling with onion, dill and melted cheese

Peel an onion and cut it in half into very thin rings. In a large frying pan pour the oil and put the onion.

Do not add butter, if you put butter and onion will brown, it will have an intense color, but we must keep the color white. Cook the onion over low heat until soft and no longer liquid in the pan, but should not be browned. The onion must be seasoned towards the end.

Meanwhile, grate the melted cheese. When the onion is ready, put it in a large bowl and while it is hot, add the melted cheese, mix very well. Mix eggs with a fork and add a little salt and chopped dill. I didn't have fresh dill, so this time I used dry dill

When the onion and cheese composition has cooled, add the egg and mix well. The dough is poured on the table sifted with flour. Cut 2/3 of the dough, the other will be worked later.

Tart with onion, dill and melted cheese

We spread a sheet of dough larger than the diameter of the tray. With the help of the rolling pin, pass the dough in the form of a baking lightly greased with oil. Form the walls of the tart, then pour the mixture of cheese, egg and onion.

Spread the other piece of dough and place on top. Glue the edges well. Grease the tart with egg and add sesame seeds.

Put the tray in the oven heated to 180 C for about 50 minutes.

To make sure it's ready, check with toothpicks. Insert the toothpick in the middle of the tart, it should come out clean.
Tart with onion and melted cheese is served only cold.
Good appetite!

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Radmila Girbu can be found here.

The average grade given by the jury for this recipe is 9.25.

Recipes with Gina Bradea »Recipes» Tart with onion, dill and melted cheese

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How much oil and bread is put in the caviar salad?

I chose to show you how to make carp caviar salad and how to get a big bowl full of fine caviar salad from 100 g of salted caviar. That's why I said it's a spicy recipe. It is an old recipe, from the times of crisis in which housewives did not know what and how to cook. In the past, eggplant salad with boiled pumpkin or chestnut puree with dried beans boiled and sifted was multiplied. Such were the times…

If you have fresh caviar: they must be separated from the membrane that joins them (they are passed through a sieve with large holes) and then salted in abundance. Place in a closed container and refrigerate where it lasts 2-3 months. You can prepare them immediately if you don't feel like it.

I used a jar of Negro 2000 salted carp caviar (bought from Selgros or other supermarkets).


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