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Pyragas „Langeliai“. lrytas.lt
2007-11-23 18:02

Varškė - ne tik skanus ir lengvai virškinamas pieno produktas. Joje
yra naudingų medžiagų, suteikiančių varškei gydomųjų savybių. Todėl
siūlome jums kelių gardžių patiekalų, kuriems ruošti prireiks varškės,
receptus. Gero apetito jums linki žurnalai “Datbštuolė” ir “Moters savaitė”.

Varške įdaryti makaronų vamzdeliai

Makaronų vamzdelių; druskos.

Įdarui: 600 g varškės; kiaušinis; šviežių ar džiovintų bazilikų; kelios
česnako skiltelės; druskos.

Padažui: pieno; sviesto; miltų; druskos.

Iš pradžių paruoškite įdarą. Į varškę įmuškite kiaušinį, berkite
smulkiai sukapotus šviežius ar džiovintus bazilikus, sugrūstas česnako
skilteles ir druską. Gerai išmaišykite ir įdarykite makaronus.
Makaronų prieš įdarant apvirti nereikia.

Paskui paruoškite padažą. Ištirpinkite sviestą, į jį, greitai
maišydami, berkite miltus ir kepinkite, kol paruduos. Tada palengva
pilkite pieną, pasūdykite. Pakaitinkite, bet neužvirkite.

Į neaukštą plačią skardą viena eile sudėkite makaronus. Ant viršaus
pilkite paruoštą padažą. Jo turi būti tiek, kad makaronai būtų visiškai
apsemti. Pašaukite į karštą orkaitę ir kepkite, kol makaronai bus
minkšti, tam reikės maždaug 20-30 minučių.

Virti varškėčiai

200 g varškės reikės kiaušinio; 5 šaukštų miltų į tešlą ir 2 šaukštų
kočioti; 3 šaukštelių cukraus ir žiupsnelio druskos.

Į varškę įmuškite kiaušinį, suberkite miltus, cukrų ir druską. Rankomis
greitai išminkykite ir suformuokite rutulį. Jį dėkite ant miltais
pabarstyto stalo. Dar paminkykite, o paskui rutulį išplokite ir
supjaustykite ilgomis juostomis.

Jas padalinkite taip, kad būtų piršto
storio varškėčiai. Juos palengva leiskite į verdantį pasūdytą vandenį
ir palaukite, kol iškils. Kai iškils, pavirkite dar minutę ir
išgriebkite kiaurasamčiu.

Karštus varškėčius pabarstykite sviesto gabalėliais, jie išsilydys ir
bus puikus padažas. Jei mėgstate saldumą, tuomet varškėčius
apibarstykite cukrumi ir sviesto gabalėliais. Patiekite su grietine.
Galite padaryti karštą sviesto ir grietinės padažą.

Į varškėčius tiks ne tik varškė, bet ir varškės sūris. Jei liko varškės
sūrio ir žinote, kad jo niekas nebenorės valgyti, tuomet jį sugrūskite
ir sudėkite kartu su varške.

Kepti varškėčiai

200 g varškės reikės 2 kiaušinių; 5 šaukštų miltų į tešlą ir 2 šaukštų
kočioti; šaukšto grietinės; aliejaus; kepimo miltelių ar sodos; 3
šaukštelių cukraus ir žiupsnelio druskos.

Jei gaminsite su kepimo milteliais, tuomet juos įmaišykite į miltus.
Jei ruošite su soda, tuomet ją nugesinkite grietine. Į varškę įmuškite
kiaušinius, suberkite miltus, cukrų, druską ir sukrėskite grietinę.
Rankomis greitai išminkykite ir suformuokite rutulį.

Jį dėkite ant miltais pabarstyto stalo. Dar paminkykite, o paskui imkite po tešlos
gabaliuką ir formuokite apvalius varškėčius. Juos sudėkite į karštą
aliejų ir iškepkite. Kepdami varškėčiai turėtų išsipūsti ir dailiai
pagelsti.

Prie keptų varškėčių itin tiks saldžiarūgštė uogienė, pavyzdžiui,
bruknių ar raudonųjų serbentų. Grietinę išsukite su mėgstama uogiene.
Galite padaryti karštą sviesto ir grietinės padažą. Tiekite su mėgstamu
jogurtu.

Kaimiška vakarienė

Bulvių; druskos.

Jei bulvės gražios, jas kruopščiai nuplaukite ir dėkite neluptas į
verdantį pasūdytą vandenį. Jei bulvės nedailios, tuomet jas išvirkite
nuskustas. Kol bulvės verda, paruoškite pasirinktą varškės padažą.
Išvirusias bulves nupilkite, nugarinkite ir sudėkite į bendrą dubenį.
Šalia statykite indelį su padažu.

Česnakinis varškės padažas

Varškės; grietinės; šviežių krapų ir petražolių; kelios česnako
skiltelės; druskos.

Į varškę krėskite grietinę, berkite smulkiai sukapotus krapus ir
petražoles, dėkite grūstus česnakus. Kruopščiai išmaišykite.

Varškės padažas su silke

500 g varškės; 1-2 rūkytų silkių filė; svogūnas; 4 šaukštai grietinės;
šaukštas pomidorų tyrės; šaukštelis garstyčių; sviesto.

Svogūną smulkiai supjaustykite ir pačirškinkite su sviestu.
Susmulkinkite silkes. Į pertrintą varškę krėskite apkepto svogūno ir
silkių gabalėliukus, pilkite grietinę, pomidorų tyrę ir garstyčias.
Gerai išmaišykite.

Varškės spurgutės

400 g varškės; 3 stiklinės miltų; 3 kiaušiniai; stiklinė cukraus;
šaukštas grietinės; šaukštelis sodos; žiupsnelis druskos. Virti -
aliejaus, puošti - cukraus pudros.

Į varškę suberkite miltus, cukrų ir druską, pilkite atskirai išplaktus
trynius ir baltymus, dėkite grietine nugesintą sodą. Rankomis gerai
išminkykite ir suformuokite mažas spurgutes. Jas leiskite į verdantį
aliejų. Virkite, kol dailiai parus.

Leiskite po kelias spurgutes, nes
jos išaugs. Virdamos vartykite, kai tik išvirs, išgriebkite ant
popierinės servetėlės, kad susigertų riebalų perteklius. Paskui sudėkite
į dubenį ir dar karštas pabarstykite cukraus pudra.

Pyragas „Langeliai“

Tešlai: 200 g varškės; miltų; 100 g sviesto; kiaušinis; šaukštas
grietinės; sodos; druskos.

Įdarui: 5-7 obuoliai; cukraus; cinamono.
Skardai - miltų, puošti - cukraus pudros.

Iš pradžių paruoškite įdarą. Jei mėgstate labai švelnų įdarą, tuomet
obuolius nulupkite. Obuolius supjaustykite skiltelėmis, jas
apibarstykite cukrumi ir cinamonu. Tegul pastovi, kol paruošite tešlą.

Į varškę suberkite miltus ir druską, supilkite atskirai išplaktus
trynius ir baltymus, dėkite grietine nugesintą sodą ir minkštą sviestą.
Rankomis gerai išminkykite. Tešla turi būti standi, bet ne kieta, taip
pat turi nelipti prie rankų.

Tešlą padalinkite į dvi dalis. Vieną dalį
iškočiokite pagal turimą skardą. Tada ją sulankstykite, perdėkite į
miltais pabarstytą skardą ir išlankstykite. Tešlos lapas turi būti kiek
didesnis už skardos dugną, kad būtų pakilęs kraštelis. Ant tešlos
dėkite įdarą, jį išlyginkite. Tuomet iškočiokite tokio paties dydžio
kitą tešlos lapą. Jį supjaustykite ilgomis juostelėmis.

Jas kryžiuokite ant pyrago viršaus. Juostelių galiukus pritvirtinkite prie
kraštelių. Jei nelimpa, pavilgykite vandeniu. Pyragą šaukite į karštą
orkaitę ir iškepkite. Pyrago viršus turi švelniai apskrusti, o obuolių
įdaras pavirsti tiršta mase. Tik ištraukę pyragą apibarstykite cukraus
pudra. Šis pyragas skanus ir karštas, ir šaltas.

 

Rodyk draugams

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