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Cheese crackers cheese and Parmesan wafers Taler Recipe

Cheese crackers cheese and Parmesan wafers Taler

Recipe Ingredients for Cheese crackers cheese and Parmesan wafers Taler

For the cheese crackers
500 grams Flour
10 g Salt
15 grams Yeast
125 ml Water
200 grams room temperature butter
200 grams crumbled leftover cheese
Credits for the cheese
150 grams Flour
150 grams Butter
150 grams finely grated mountain cheeses
1 tbsp Olive paste
1 tbsp Pesto
For the Parmesan wafers
1 tbsp Corn meal
150 grams grated Parmesan cheese
400 grams Fruits (pear, mango, grapes)

Cheese crackers cheese and Parmesan wafers Taler Recipe Directions

Flour and salt in a bowl. A trough shape, mix yeast and water in it, sprinkle with flour. This "Dämpferl" let go 15 minutes. Butter, knead, let go 2 to 3 hours until the dough has doubled. Roll out on a lightly floured work surface of the dough very thin. Dabbing with a fork holes in the dough. With a raised rim cut into irregular shapes, place on a baking paper-lined plate, sprinkle with cheese. Cheese crackers in the oven at 190 degrees (convection 170 degrees) for 12 minutes until golden brown.

Knead the flour, butter and grated cheese a mountain short crust pastry. To rest overnight in the refrigerator. Roll out 5 mm thick, cut out coins and place on a baking paper-lined plate to provide a cool 10 minutes. Put any cheese on a small dollop of olive paste dollars or pesto. At 200 degrees (fan oven 180 degrees) 10 minutes until golden brown.

Corn semolina and parmesan mix. A round cookie cutter with 8 cm diameter on a set with baking paper-lined plate. Sprinkle with a thin layer of Parmesan, then remove the cookie cutter and place next to the first circle. Repeat, until the cheese is used up. At 200 degrees (fan oven 180 degrees) 6 minutes until golden brown. Separately from the oven and immediately turned over with a palette of espresso cups can create, press lightly and freeze. Cheese sticks served with chopped fruit filled.


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