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Appetizer cubes with nettles, cream cheese and yolks

Appetizer cubes with nettles, cream cheese and yolks



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For the countertop:

The eggs are separated into two separate bowls. Over the 6 yolks, add the oil, the nettle puree (the cleaned nettles are boiled in salted water, then drained and finely chopped!) And the iodized salt, until all the ingredients are homogeneous. Then add the cream, flour and baking powder and mix until the ingredients are incorporated. Beat the egg whites vigorously until a fluffy foam is obtained, which is incorporated into the nettle cream. The dough obtained is poured into a heat-resistant tray, lined with baking sheet, then baked in the preheated oven for about 20 minutes at 200 degrees. It would be better not to brown so that the top remains raw green. The hot countertop is cut into three equal parts in length.

For the filling:

The cream cheese is mixed with grated telemeau, sour cream and pre-cooked mushrooms.

Start the assembly as follows: on the first countertop place half of the cream cheese, place the second countertop, then the rest of the cream and end with the third countertop, lightly press the cake obtained to even out the cream between the layers, then cover with foil and let cool for at least 3 hours, preferably from evening to morning. The appetizer cake is cut before serving and decorated according to everyone's imagination;) Patience and hard work.


Appetizer cubes with nettles, cream cheese and yolks - Recipes

A recipe for salted cake that I adapted into a gratin shape (20/25 cm) to get an appetizer cut into portions like a cake. Try a healthy recipe cooked in the oven that children will also like, a good opportunity to make them eat vegetables.

Practical and delicious this dish.
The Spanish chorizo ​​sausage brings a spicy note attenuated by the smoothness of the feta cheese and the softness of the zucchini.

Ingredient:for 6-8 people
3 eggs
2 small pumpkins
12 cl of warm milk
1/2 pack of baking powder
10 cl olive oil
60 g of feta cheese
80 g of chorizo ​​sausage
2 coats of grated cheese
1/4 red pepper
175 g of flour
salt pepper

Method of preparation:

Preheat the oven to 180 ° C.

In a bowl or bowl of the robot, mix the flour with the baking powder and gradually add the eggs.

Mix well and gradually add the milk and oil.

Wash and cut the zucchini into cubes.
Add them to the previous composition, put the grated cheese, the chopped pepper, the finely chopped sausage.

Stir in dried thyme, salt and pepper.

Pour in greased form and bake for 35-40 minutes.

Allow to cool before cutting into portions and serving.

Good appetite .


leaf
Separate the eggs and beat the egg whites with the sugar and a pinch of salt.
Add the yolks and cocoa powder. After mixing the composition, add the flour mixed with baking powder.
Incorporate the flour with a circular motion, from top to bottom.
Wallpaper a 20x30 tray with oil and flour and place it in the preheated oven.
Bake for about 20-25 minutes or when the toothpick comes out clean.

Cream
We prepare a pudding from milk, sugar and flour.
Allow to cool, then mix with instant coffee and butter.
I syruped the countertop very little, with some water with vanilla sugar.
Leave the pudding in the fridge for half an hour, then spread it over the counter.

Assembly
Beat the whipped cream and when it has hardened, put it over the pudding.
We sprinkled cocoa with the help of a sieve.
Leave overnight in the refrigerator.
Try the cake too. It's delicious!


YELLOW CREAM SOUP

Cream soup of yolks, fine and tasty, with yolks bought on vacation in Bucovina. Served with bread dumplings, it becomes one of the most beloved recipes.

INGREDIENT:

1 tablespoon varfuita carrot ras fin

We wash the yolks very well. In a pan, sauté the onion with the grated carrot, add the crushed garlic, then the yolks and sauté everything for about 5 minutes.

At this moment we put separately, for decoration, a few small mushrooms. We add clear vegetable soup (preferably made by us, but if we use diced soup we do not add salt to our preparation). Boil the soup with mushrooms for 7-10 minutes on medium heat, seasoning with salt and pepper, and in the last 2 minutes add the liquid cream in which we dissolved the flour.

Remove from the heat and pass in a blender or with a vertical mixer. At the end, add the sour cream and mix well.


Searched words "telemea"

Dough: Prepare the mayonnaise from 100 ml of warm milk, sugar, a little flour and yeast, mix and let it rest for 10-15 minutes.

The yolks are cleaned well, cut into large cubes. They can be washed under a strong stream of water, then drained. The mushrooms are removed

The potatoes are washed well and boiled in shell, in water with a little salt. Chop the onions and icircn f & acircșii,

Bake the eggplant, drained of juice, finely chop it together with the bread soaked for a moment in cold water and squeeze well immediately. The touch

Grate the Telemea cheese and then mix it with the cottage cheese and butter. Mix well and season. Squeeze the grated carrot well

Prepare the composition for the sheets, mixing the milk + cream + lard / butter and sugar. Add the grated lemon peel and start kneading.

Bring salt water to a boil for the polenta, letting it boil well. Sausages are fried at the same time and can be browned as well

I can frame the recipe among the crisis recipes, or among those who listen to Lavoisier, "nothing is lost, everything

Preparation Mix the flour with the instant yeast for 1 minute, then add the rest of the ingredients and knead well. it

Cut cucumbers, mangoes, melons, telemeau, cheese into cubes. Puncture various vegetables with cheese or telemea with bacon.

Boiled eggs are cut in half, remove the yolk and pass with a fork. Scrape the case or telemea and add to the yolks

Wash the eggplants, cut them into cubes, salt them and leave them in the bowl for half an hour, until they leave their juice. Then they are lightly squeezed by hand. -It

Mix the spinach on the robot until it is finely chopped, add eggs, salt and pepper to taste. The flour is mixed with baking powder

Preheat the oven to 180 ° C. Peel and slice the onion, as well as the pepper and bacon. Ride them together without

Boil the cleaned chicken with the onion, bay leaf and salt to cool, remove the skin, debone it and finely chop it with a knife. make


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8 comments:

Beautiful cake the ingredients are great they must be a delight, bravo

It's very tasty! I know a similar recipe and it really is quick and delicious. I think I'll do it soon. Until then I enjoy your pictures) Kisses!

Hi. Tomorrow I'm already doing it. It's raining, kissing. Easy and tasty

looks beastly! And how much I like cheese cakes! Congratulations on the recipe!


Pasta & # 8222scoici & # 8221 stuffed with smoked salmon & # 8211 an interesting and delicious appetizer

This delicious snack looks great on the table and tastes great. Pasta & # 8222scoici & # 8221 stuffed with smoked salmon are suitable even for a special event. In addition, they are easy to prepare. The recipe is explained step by step in the lines below.

Ingredient:

  • 15 shellfish pasta
  • 100 gr smoked salmon, 100 gr cream cheese
  • 3 hard boiled eggs, 5 radishes, 3 slices of bell pepper
  • 1 tablespoon mayonnaise, 1 teaspoon mustard, salt and pepper
  • 1 teaspoon lemon juice, 2 tablespoons chopped green onions

Method of preparation:

Boil the eggs until they become hard, let them cool a bit, then peel them and put them on a small-mesh grater. Cut the salmon into cubes. Drain the bell pepper and cut it into cubes.

In a large bowl, combine the cream cheese with sliced ​​salmon, eggs, mayonnaise, mustard, finely chopped green onions and bell peppers.

Finely chop the radish and add it to the rest of the ingredients. Mix well and season, to taste, with salt, pepper and lemon juice.

Cook the pasta in boiling salted water with a little oil. Strain the pasta, put it in a bowl with cold water, then fill it with the mixture of ingredients previously prepared.

We place them nicely on a plate, after which we can serve them. If we still have stuffed pasta, cover them with cling film (so they don't dry out) and put them in the fridge. Good appetite and increase cooking!

If you liked this recipe, I recommend you share it with your friends. Surely they will want to try it, because it is very light and tasty.


Ham roll & # 8211 a delicious snack for a successful party

Today I recommend you to prepare a delicious snack, which looks very good on the table. Ham roll with cream cheese and colorful and crunchy vegetables is an excellent appetizer for any party. It will definitely delight your guests, both in its attractive appearance and in its excellent taste.

Ingredient:

  • 250 gr sliced ​​pressed ham
  • 200 gr cream cheese, 1 tablespoon gelatin
  • 4 tablespoons mayonnaise, 2 pickles
  • 3-4 radishes, a quarter of red pepper, salt and pepper
  • 2 tablespoons canned corn, 1-2 tablespoons chopped parsley

Method of preparation:

Pour 4 tablespoons of cold water over the gelatin and mix. We set it aside for about 10 minutes.

Cut the pickles into small cubes. Wash the radishes and bell peppers, dry them with a paper towel and cut them into cubes. Put the chopped vegetables in a bowl. Add the corn and chopped parsley. Mix well.

Add in the bowl of vegetables, cream cheese and mayonnaise. Mix and season with salt and pepper to taste.

Heat the gelatin in the microwave for about 15 seconds until it dissolves. Then add it to the vegetable mixture. Stir vigorously. After a few minutes, the mixture will begin to thicken.

We place the slices of ham on a food foil, so that they overlap easily. Spread the mixture of vegetables and cream cheese evenly. Roll the stuffed pressed ham and wrap the roll obtained in foil.

Put the roll in the fridge for at least 2 hours. It would be preferable to leave it in the fridge overnight. The next day, remove the foil and cut the roll into slices. Put the slices on a plate and serve. Good appetite and increase cooking!


Gianina Bordianu - Enchanted dishes

I am one of those who love mushrooms of all kinds, but most of all I love mushrooms and yellows. I will never forget the fried omelet made by my grandmother or the yellow stew next to the steaming polenta, so with these memories in mind and a yellow box on the table, I set out to make my husband's favorite soup. mine, the famous yellow soup.

If you just taste the juice, you almost get fooled and think it's belly soup, but it's not. If you combine it with a hot pickled pepper, you'll start to wonder why you've never eaten it before. such a wonder. I'm not telling you that despite the fact that it also has egg yolk and very fatty cream, this soup has no more than 40 calories / 100 gr, so it's a diet, like almost any vegetable soup.

Here are the ingredients you need:

- washed and cleaned yolks - 500 gr
- onion - 2 pieces (150 gr)
- red and green bell peppers - about 160 gr
- carrot - 3 pieces (160 gr)
- sunflower oil - 4 tbsp
- celery celery - 50 gr
- garlic - 3 large dogs (17 gr)
- glabenus - 61 gr about 4 yolks
- very fatty cream - 200 gr
- 3 liters of water
- vinegar to taste
- green parsley

1. Cook the diced onion in the 4 tablespoons of sunflower oil until it becomes translucent, and put a little salt on it.

2. Then add the cleaned and chopped mushrooms as desired. I had scalded yellows and left the little ones whole. Allow the mushrooms to remove all the water from them, browning a little.

3. Add the diced carrot and after 2 minutes add the bell pepper and celery chopped celery in the same way, diced. Bigger or smaller, depending on how you like to see them in the soup, I like them big, to be seen, and I like consistent soups.

4. Add water, preferably hot already, and let all the ingredients boil together. Now is the time to adjust the salt and pepper.

5. When all is cooked, add the crushed garlic and vinegar to taste then turn off the heat.

6. Until the soup rests a little, mix the yolks and cream in a bowl, then, with a polish, pour over this mixture little by little hot soup until everything is homogenous. Pour the sour cream with the soup into the pot that must have the fire off, otherwise the egg will gather and you will not get a white - homogeneous yellow appearance. Sprinkle with chopped green parsley.