FBI blog investigation Kitchen employed women

April 27, 2015 by No Comments

We’ve been in the game for two months FBI gloves researched Tanja’s blog The kitchen of a busy woman, which hides a lot of delicious recipes. Don’t be fooled by the name of the blog – in addition to recipes suitable for the work week, there are also those that require a bit more time. I’ve tried the recipe for before you get the cake, and now I’ve “browsed” the blog from start to finish and found a lot of interesting recipes. Some of them were a real challenge for me, and what I decided to do, read below (the name of the recipe is also a link to the original recipe).

For a long time now I have a pretzel cutter that stands in its packaging, the way it was purchased. As soon as I saw this recipe, I knew I had to try it and it was finally time to take the cutter out of the wrapper. Instead of the recommended feta cheese I used emmentaler and got infectious snacks.

  • 250 g room temperature butter
  • 1 egg
  • 5 tablespoons milk
  • 1 1/2 teaspoons salt
  • freshly ground pepper
  • 250 g grated Emmentaler
  • 300 g of smooth flour
  • 1/2 bag of baking powder
  • flax (for sprinkling)

Briefly mix the butter with the egg yolk. Add salt, pepper and milk. Stir in flour mixed with baking powder and grated cheese. Knead the dough on a floured surface. Roll out to a thickness of 1 cm. Using a cutter, cut out the pretzels and place them on a baking sheet lined with baking paper. Coat with beaten egg whites and sprinkle with flax. Bake for 15-20 minutes in an oven preheated to 180 ° C, until they get a nice color. Serve lukewarm or cold.

When stretching homemade crusts, my problem is the space for stretching. I don’t have a kitchen table in the kitchen but a peninsula so I can’t walk around it and roll out the dough. As the warmer days approach, the table on the terrace is more and more enticing. I’ll finally be able to stretch the huge crust and I’m really looking forward to it. As for the filling, there was no doubt – it will be a sweet snail with cheese.


  • 500 g of smooth flour
  • 300 ml of lukewarm water
  • a pinch of salt
  • 2 tablespoons oil
  • 1 tablespoon vinegar

Add salt, oil, vinegar and lukewarm water to the flour and knead a smooth dough with the help of a mixer. Divide the dough into two parts and shape each into a ball. Lightly oil the dough, cover it with a glass bowl and let it rest for 30 minutes. Meanwhile, prepare the stuffing.


  • 500 g of cottage cheese
  • 200 g sour cream
  • 3 eggs
  • 100 – 150 g of sugar (increase or decrease the amount to taste)

Mix cottage cheese with sour cream. Add sugar and scrambled eggs. When the dough has rested, transfer one part to a clean tablecloth sprinkled with flour and roll out. This is the first time I’ve used “that long stick” and it’s much easier to roll out the dough this way than when you immediately start rolling it out with your hands. For detailed instructions on rolling out the dough this way, see video our master Snow White. Spray the stretched crust with oil and lightly smear with a brush. Arrange half of the filling on the wider sides, leaving the middle free. Using a tablecloth, roll the dough halfway, then repeat on the other side. Cut the dough in half to separate the strudels. Roll the strudels in the shape of a snail on a baking sheet lined with baking paper. Repeat the process with the other part of the dough. Coat the formed snail with oil. Bake for 35 minutes in an oven preheated to 200 ° C, then reduce the temperature to 100 ° C and bake for another 5-10 minutes.

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