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Appetizer pie with potatoes and others

Appetizer pie with potatoes and others


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You can find the others in the ingredients ...... something to eat in the evening .....

  • about 800 g of boiled potatoes
  • 200 g of sheep's cheese, old, grated on a large grater
  • 300 g smoked raw pork breast
  • 3 red onions
  • 6 eggs
  • 2 tablespoons full of fat cream 35% fat
  • pepper
  • 20 ml oil
  • decoration
  • CHEESE
  • Cherry tomatoes

Servings: 8

Preparation time: less than 120 minutes

RECIPE PREPARATION Appetizer for potato pie and others:

First we boil the potatoes in their skins. We let them cool then we clean them and cut them into small cubes. In a bowl put the grated cheese on a large grater, eggs and sour cream, sprinkle with ground pepper and mix well. We clean the onion and cut it into small pieces. We cut the pork breast into smaller pieces. Put the wok pan on the fire, let it heat up, put about 20 ml of oil then add the onion and the pork pipette, cook for about 20 minutes. remove the pan from the heat, add the potatoes, mix, finally add the mixture of cheese, eggs and sour cream. I didn't use salt because the old sheep's cheese is saltier. I transferred the mixture into a round ceramic shape, 28 cm in diameter, I decorated it with cheese and cherry tomatoes, I put the tray in the preheated oven at 180 degrees, for about 25-30 minutes .... It can be served both hot and cold.....


"Bride" salad & # 8211 an appetizer that enjoys enormous popularity! Easily compete with the Șuba and Olivier salad!

We present you a delicious salad recipe. It is only good to be served on the holiday table & # 8211 is easy to prepare in record time and is very appetizing. From the simplest ingredients you get a fine, fragrant and light salad. Enjoy your loved ones with an original and good-looking appetizer.

ingredients

& # 8211 300 g smoked chicken

& # 8211 1 packet of melted cheese

Method of preparation

1. Boil eggs and potatoes. Allow to cool, then clean.

2. Cut the chicken into small pieces.

3. Put the boiled potatoes through the large grater. Put the cheese through the small grater.

4. Grate the egg whites and yolks (separately). Do not mix them.

5. Chop the onion. Pour 1 tablespoon of vinegar and boiling water into the onion bowl. Let the onion marinate at room temperature for 10-20 minutes.

6. Arrange the salad in layers on a plate of the right size.

7. Alternate the layers as follows: chicken, mayonnaise, onion, potatoes, mayonnaise, egg yolks, melted cheese, mayonnaise and egg whites.

8. Let the salad soak for a few hours.

Note: It is best to grate each ingredient at once over the plate. Thus the salad will be very fine. If desired, you can repeat the layers twice. Smoked meat can be replaced with any other favorite. For a more intense taste, you can use 1-2 fried or stewed thighs.


Salmon and potato pie

It is a slightly different pie, simple, tasty, tasty, excellent for a light lunch or a special dinner, with a salad.

For lovers of this fish, this recipe is another way to prepare salmon, not at all sophisticated, not at all complicated. It's a fast food idea, especially when you have puree left over from the day before. The ingredients are few, nutritious and healthy, their combination is wonderful, the appearance is special, and the taste is tailored, that is, amazing & # 8230

Simple to prepare, fast, special, it's worth trying too.

Ingredients (8 servings)

  • 8 medium / large white potatoes (or about 3-4 cups mashed potatoes)
  • 300 gr. salmon (preferably canned flakes, but I put: 1 can, 1 piece smoked salmon, 1 piece marinated salmon)
  • 1 cup of milk
  • 1 tablespoon butter
  • 1 ½ tablespoon flour
  • 3 green onions
  • 1 cup frozen peas
  • optional 200-250 gr. grated cheese (I did not put)
  • 50 gr. butter for greased tray + 1 tablespoon flour for wallpaper
  • 1 egg white
  • salt, pepper (to taste)

Method of preparation

-Peel the potatoes, wash well, cut into quarters, put with water and salt in a saucepan and boil well, as for puree, about 30 minutes. (If you use something like this, you can sprinkle a teaspoon of vegeta when boiling potatoes, instead of salt, as I did).

-While the potatoes are boiling, clean, wash and finely chop the green onion, cut the salmon into small pieces. If you use canned salmon flakes, they are rinsed with water and drained very well.

-If you also choose to include the cheese, it is given on the grater. (I preferred this time without cheese to feel more intense the taste of salmon with cheese the combination is perfect, but will soften the flavor of salmon, & # 8230here, you decide).

-After the potatoes are very well cooked, drain all the water in which they boiled, pass very well, gradually pour ½ cup of milk and beat well until it becomes a fine puree.

-After making the mashed potatoes, it matches the salt and pepper (not much because the salmon used could be salted), we put it aside and take care of the filling.

-In a smaller saucepan melt the butter over medium / low heat, add the flour, boil and mix for about 1 minute, then gradually pour the milk and continue boiling, stirring constantly, until the sauce becomes smooth and thickens, respectively about 3-4 minutes. Set aside from the heat, season with salt (not too much, if the salmon used is already salty) and pepper to taste and leave to cool.

-When the sauce has cooled, add over finely chopped green onions, peas, chopped salmon, grated cheese (optional) and mix the filling. If necessary, it can be seasoned to taste with salt and pepper.

-Grease with butter and line a heat-resistant dish with flour and place the first layer of half of the mashed potatoes, which is nicely leveled.

-Then put the salmon filling, and at the end put the second layer of the rest of the mashed potatoes, which is uniform and leveled.

-Grease the potato pie with the beaten egg white and put the tray in the preheated oven at 180 ° C, for about 15-20 minutes, or until the pie is nicely browned.

-When ready, remove the tray from the oven and let it rest for about 15-20 minutes before serving.

-This pie can be served as such, with your favorite cream or salad, or & # 8230 according to everyone's preference.

-If you have mashed potatoes from the previous day, you can use it for this special pie. Then the preparation is even faster, and the result is just as fabulous.


Spectacular cold appetizers

Cheese platter

If you really want to surprise your guests, we present you the perfect recipe for a cheese platter. The French It must contain cheeses of different consistency (matured, soft), and depending on the choices you make, you properly combine sweetness and wine. You can vary depending on your preferences, we offer you a source of inspiration:
A blue cheese (Gorgonzola or Danish Blue)
A ripened cheese (Cheddar)
A soft cheese (Camembert or Brie)
A hard cheese (Parmegiano-Regianno or Gran Padano)
Walnuts, Cashews, Almonds
Jam or honey *
(optional) sausages: mortadella, prosciutto, chorizo, salami
Grapes, apples
Biscuits, breadsticks

Place the cheeses on a large plate. If you have a wooden one, use that one. You can keep the cheeses whole or cut them, but we recommend that at least those with mold remain whole. Play with the arrangement of fruits and nuts and create a spectacular plate. Strain the sausages through the cheeses and arrange the domino biscuits or in a separate glass, just like the breadsticks. Among them put a few small knives, forks and iron toothpicks for each guest, as they will facilitate serving.

* When it comes to what jam and wine we choose, it's a whole story. We have briefly prepared this little guide to the associations of cheeses with jams:

Apricots and Pinot Gris wine: Parmagiano Reggianno and other matured cheeses
Strawberries and Pinot Noir wine: goat cheese or Brie
Red currants and white Merlot wine: blue cheeses, Camembert, Brie, Feta
Blackcurrants and Cabernet Sauvignon wine: spicy mold cheeses, Feta, Parmegiano Reggianno, Cheddar
Raspberries and Pinot Gris wine: Parmegiano Reggiano, Brie and others soft
Honey and Sauvignon Blanc wine: Gorgonzola, Camembert or goat cheeses

Shrimp mini-cocktails

Another dish that will make a sensation is the shrimp cocktail. If you have several dishes prepared for appetizers, our advice is to make them in smaller glasses or place the shrimp on a plate, in the middle putting the sauce in a smaller bowl.

Ingredient:

120g homemade mayonnaise (1 egg yolk, 1 teaspoon of mustard, 80ml oil, salt and lemon juice)
80g tomato sauce
1 teaspoon red pepper sauce
1 teaspoon cognac
1 teaspoon Worcester sauce
250g shrimp (preferred and cleaned)
1 teaspoon lemon juice and a few slices cut for decoration
Salt pepper
Add all the liquid ingredients (including mayonnaise and a little) to a bowl. Put the glasses in the fridge for 45 minutes before serving to cool well. Shrimp fry in butter and garlic for 4-5 minutes on each side, in a hot pan.
In small glasses the sauce, a shrimp, or two, and a slice of lemon. Optionally, you can put lettuce for decoration.


Minced meat pie - simple but worthy of a festive meal!

We present you a delicious and good-looking snack recipe, which is perfect for both a family dinner and a festive meal. It is very easy to prepare, and guests will be convinced that you have spent hours in the kitchen. The recipe below is a classic one, but the ingredients can vary depending on your preferences.

ingredients

- 300 g of minced pork

- 100 g of cream (or mayonnaise)

Method of preparation

1. You can prepare minced meat at home, or you can use the commercial one. Its consistency should be the same as minced meat for roasting.

2. Arrange a layer of minced meat evenly on the stick. Leave it for 10-15 minutes, so that the glue softens a little and becomes more elastic.

3. Fold the glue so that you get a roll 3-5 cm thick. Arrange the rolls in a semicircle, in a form of preventive baking greased with oil.

4. Mix the cream with the eggs, ketchup and spices. You need to have enough mixture so that it covers the rolls. If it's going to be a little longer - it's better. Pour the mixture into the baking dish.

5. Bake the pie at 180 ° C for 30-40 minutes. 5-10 minutes before it is ready, sprinkle the pie with grated cheese.


Oltenian pie with leeks, potatoes and cheese

Oltenian pie with leeks, potatoes and cheese with leavened dough sheets, is delicious, filling and tasty, and for me, it is a different kind of pie & # 8230It is my childhood pie and a pie with a story & # 8230

In the project initiated by Gina Bradea - Romanian tradition and gastronomy, at the challenge of June, our host Sidonia Toncean (Sidy) proposed us as the theme “Romanian traditional pies”. What kind of pie could I write about, a “tele-olteancă” get-beget, born and raised where the leek is at home?

I've also written about pies, history and tradition here, so I won't repeat myself. I'll tell you (at the risk of maybe getting bored) instead of my mother's grandmother, Ivana (God rest her!), from a beautiful and quiet plain village near my hometown, Turnu Măgurele. A story about the beautiful ritual of pies in the country & # 8230

Grandma Ivana was a great housewife and cook, a beautiful, gentle and hardworking woman, whom I adored. By the seventh grade, I was spending most of my summer vacation with her. She conquered me with her warm and gentle face, with the simple and light clothes she always wore, with the goodies she prepared for me and with which she always pampered me.

It's as if I still see the oven in "fireplace”, Always ready and hot, eager to receive large trays or clay pots with food. I will go back in time, in my childhood and I will tell you how my grandmother made this pie, or pies in general, using the terms exactly as I mentioned them at the time.

A day or two before, the ritual of pies, of bread began, and my grandmother would bring it home, in the heat, from barn, from flour box about 2-3 soffits made of wood full of flour. He then sifted all the flour with a ciurel great in a trough or temple roomy, wooden, made by my grandfather. Here the pie or bread dough was kneaded. This one trough it was kept by the grandmother with great care and care not to "get dirty", because if that happened, it could no longer be used for food preparation. It was special for doughs. To return, the flour was then covered with a towel clean and leave it in a safe place in the heat.

Grandma Ivana made both leavened pies and unleavened dough, which she called unleavened and usually baked them on hob sobei. Do you think he used yeast at the time? No way & # 8230 I never heard the word "maya" from my grandmother. She used the term "old dough"Or most often"leavened cake pans”. What were these cakes? When he made bread, he baked a roll, from which, freshly baked, he took out the core and put fresh dough in that crust. After a while (I don't know exactly how much) he put the coil in a bowl of water and left it there for a day or two. Then he crushed it, mixed it with cornmeal, kneaded it well and made some small cakes, which he then left to dry in the sun. Ehh, let's just say I've seen better.

That's why, in the evening, he would ferment these hot water cakes for the next day when he kneaded the dough. Sometimes he kneaded the bread dough in the evening and made the bread early the next morning.

I was always curious and impatient and I loved this ritual of my grandmother. It's as if I see her, and her warm, tender and dear memory rushes into my mind and fills my eyes with tears: with the sleeves on my blouse (most of the time white as milk) sumese, with fragile hands, but strong at the same time, kneading the dough in capping (bed, small bowl in which the flour or corn is sifted and the dough is kneaded).

The modeling of the dough, the spreading of the sheets or the formation of the breads was done on rag, a kind of thinner wooden bottom with a much larger surface area. For these peasant pies my grandmother used a copper tray, and for the bread she did not use any shape, only a piece of tin on which she baked. He made the salty pies most often with cheese and combined them in the same way: with leeks, potatoes, cream, onions, greens. He made the sweet ones only with apples, pumpkin and cheese. As simple as they were, her pies were as good.

What can I tell you about baking? It had an oven with fireplace brick with a test made of earth, also made by his grandfather (he was a great craftsman and housekeeper), in a special room also called "hearth". This room was basically a kind of summer kitchen, it was next to the house, but still different from the rest of the house. You're probably wondering now what it is test? It is a kind of burnt clay bell, which covers bread, pies, or any other baked goods on a hot hearth.

After the pie was ready, with a lot of leek hardened in lard (at that time), with potatoes from the garden, with cheese and fresh cow's cream, greased with a lot of egg on top & # 8230the oven had to be ready hot & # 8230How? Well, he was making a big fire in the hearth area of ​​the oven, practically under the test, after lifting test on rings (the rings that formed the chain attached to the hearth, on which the cauldrons, the copper cauldrons, the test hook, etc. were fastened) before. The fire burned until the bottom of the oven turned white, a sign that it was hot and could receive the pie, after which, the grandmother took out the embers, swept the place well with a special broom for the oven, put with the help tail rag (a wooden shovel with a tail) tray with pie in the oven and cover it with test. He then put the formed embers around the test. I don't know how much she left to bake, or how my grandmother knew that the pie was baked, I only know that I was looking forward to baking faster, that it smelled wonderful all over the house and that my taste buds were lusting at my grandmother's pies & # 8230

When the pie was ready, browned and steamed, it was placed on the table in the kitchen on a clean napkin. Do you think I was allowed to touch the pie, then? Aces! Grandma always patted me gently on the hands and with a smile on her face said to me: "Don't break it now, mother!" Let her come from the mill! ” Shall I tell you that even to this day I have not understood and had no logical explanation for this expression? I just strictly follow it and that's it. When I knew the joy and goodness that was to come, I would have accepted anything.The Turks were fighting"My, if I remember Grandma Ivana's words.

After this story of my childhood pie, I don't know if there is any point in telling you anything more about this peasant, Oltenian pie, with leeks, than that & # 8230 is delicious. Although I found leeks from that good one with a lot of weight (leeks on the market are thin and have already sprouted, being quite fibrous) at this time of year, I adapted my grandmother's recipe to today's ingredients (I used yeast, oil, I improved it with cheese), I baked it in my modern and electric oven, and my pie turned out very good, it doesn't compare to my grandmother's pie & # 8230because the taste of childhood, the unforgettable aroma of baked pies & # 8230 Grandmother's pie ritual & # 8230 these memories will always last tenderly and longingly in my heart & # 8230and & # 8230 nothing will replace them.

ingredients

For DOUGH SHEETS:

  • 400 gr. flour
  • 25 gr. fresh yeast
  • 200 ml of warm water
  • 50 ml oil or melted butter
  • 20 gr. sugar (approx. one tablespoon grated)
  • ½ teaspoon of salt

For the filling:

  • 2-3 leeks
  • 5-6 boiled potatoes in shell
  • 100 gr. cow telemea
  • 50 gr. pressed cheese
  • 3 eggs + 1 egg for greased
  • 200 gr. sour cream
  • 2-3 tablespoons of oil
  • salt, pepper to taste

For OIL, DECORATED:

Method of preparation

-Sift the flour into a larger bowl (I prepared the double quantity here for two pies and I was not very inspired by the choice of the kneading vessel), make a hollow in which you put the crushed yeast, sugar and a cup of lukewarm water. Mix the yeast a little, cover the bowl with cling film and a clean towel and set aside in a safe and warm place for approx. 15 minutes until the mayo increases and doubles in volume.

-When the mayonnaise has risen, add the salt and start mixing the ingredients with a wooden spoon, gathering all the flour from the edge of the bowl, gradually pour in the remaining warm water and continue mixing, until a homogeneous dough results.

-At this point, gradually add the warm melted butter or oil and start kneading the dough by hand, pouring a little more butter as we knead. Kneading the dough can be done either on the work table lightly oiled or directly in the bowl.

& # 8211 Knead the dough for about 10-15 minutes, until it no longer sticks to your hand and is compact and elastic.

-We leave the kneaded dough in the work bowl, which is covered with food foil and a clean kitchen towel and left to rise in a safe place (current) and warm for approx. 50 & # 8211 60 minutes, until it doubles in volume.

-If you have a kneading machine ("bread machine"), the preparation of the dough is much simpler and the procedure is the same as here, differing only the ingredients.

-While the dough rises, prepare the filling for the pie.

-First, wash the potatoes and boil them in their skins. When cooked, remove the potatoes from the water in which they were boiled and allow them to cool as far as they can handle. Cut the boiled potatoes into thin slices.

-Clean, wash the leeks, cut the slices and fry in a little oil. (I had just fried some chicken and for this operation I used the oil left over from the frying).

-Grate the cheese and cheese on a small grater.

-In a bowl, beat the 3 eggs, mix with the cream, cheese and grated cheese until a homogeneous composition results and set aside.

-Prepare the baking form and grease it with a little fat (oil). I used a circular tray with the size of approx. 22 cm

-When the dough has risen, turn it over on the work table sprinkled with either flour or greased with a thin film of oil. I preferred the oil version. (Because I chose a bowl that was too small and left the dough to rise for more than an hour, it stuck to the foil, and when I removed the foil I took some of the dough ()

-Divide the dough in half and spread each piece with the rolling pin in a thin, approximately round sheet (this depends on the shape and size of the baking tray). The bottom sheet stretches about 4-5 cm larger than the baking form, so as to cover the pieces and pour over the edge by about 2 cm.

-Place the first sheet in the greased baking tray, rising on the edges, leaving the excess hanging over the tray.

-Punch the sheet with a fork, put the hardened leek and season with salt and pepper.

-Put the potato slices over the leek layer, sprinkle with salt, pepper and at the end pour the egg, cream and cheese composition.

-Cover the pie with the second sheet and then fold over the edges of the first sheet. I stopped a small piece of dough from which I made a few hearts with which I decorated the pie.

-Grease the pie with the beaten (remaining) egg, mixed with a little milk, optionally sprinkle cumin on the edge and place the tray in the preheated oven at 180 ° C for about 45-50 minutes (depending on the oven), or until it browns nicely.

-After baking the pie, leave it to cool in the pan, then take it out on a wooden grill. If you want it with a softer shell, you can cover it until it cools down with a kitchen towel.

-The Oltenian pie with leeks, potatoes and cheese is served both hot and cold at any time you want and as you like: plain or accompanied by cream, whipped milk or yogurt. It is excellent cold, being also suitable for the package.

-Like preparing all the dough, all the ingredients are prepared in advance (at least 2-3 hours) to be warm, at room temperature.

-The amount of flour cannot be exact because it depends on the size of the eggs, the quality of the ingredients, etc. It is good to sift a little more flour than given.

-As it kneads, if the dough is sticky, add a little more flour.


MUSHROOMS PIE & # 8211 POST / VEGANA RECIPE

If you want to know how to cook fasting pie with mushrooms, then this recipe will satisfy all your curiosities and you will be pampered with a simple, fasting dish, easy to prepare. It is perfect as a snack, appetizer or can be an idea for dinner.

What can we eat good and fasting? A fasting mushroom pie, the filling being creamy and tasty, suitable for the period when we give up meat either because we have a vegan-vegetarian lifestyle, or because we fast.

It is very easy to prepare and has a high proportion of healthy (organic) ingredients.

It has no margarine! Sunflower oil is perfect for this recipe. A homemade leavened dough is a good suggestion for this fasting mushroom pie.

If you want to be inspired and prepare other recipes with fasting mushrooms, I invite you to click here. You will be directed to the collection of recipes with fasting mushrooms and I assure you that you have a choice. I prepared stews, cream soup, stuffed mushrooms, eggless pasta recipes with mushrooms and much more.

Now I let you see the list of ingredients and how to prepare the mushroom pie & # 8211 fasting / vegan recipe.

INGREDIENT:

For the countertop:

2 tablespoons olive oil

For the filling:

480 g mushrooms (3 jars of preserved mushrooms)

1 large clove of crushed garlic

a few strands of green parsley

Prepare the dough for the beginning: put the flour with 1 teaspoon of salt in a bowl and make a small hole in the middle of it. Dissolve in a cup the yeast with 40 ml of slightly heated mineral water. We pour it into the hole made in flour and let it rise. Add the rest of the slightly heated mineral water, knead the dough a little, then add the olive oil. We continue to knead until it becomes smooth and does not stick to the hands, then we leave it in a warm place to double its volume.

While the dough is leavening, we heat in 2 tablespoons onion oil with carrot and celery. Separately, heat the chopped mushrooms in 2 tablespoons of oil, and at the end add the crushed garlic, salt, freshly ground pepper and a cinnamon knife.

Prepare a vegan béchamel sauce by cooking a little 1 tablespoon of grated flour in 2 tablespoons of oil. Gradually add the rice milk, until it dissolves, then let it simmer until you get the consistency of a cream. Remove from the heat, season with salt, pepper and a little grated nutmeg. Mix the onion with the carrots and the celery with the hardened mushrooms, add the béchamel sauce and freshly chopped green parsley.

We divide the dough in proportions of 40 and 60%. We spread the larger part and put it in the tray, we put the mushrooms over it and we cover it with the rest of the spread dough. From place to place we make small holes with a knife so that the wet part of the filling evaporates and it becomes compact.



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