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Tart appetizer with salami

Tart appetizer with salami


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Thaw the puff pastry.

Sift the flour into a bowl. Add the egg, butter and salt. Knead everything until you get a non-sticky dough.

* If the salami is too salty, do not add salt to the tender dough.

Form a ball of dough, which is placed in a foil in the refrigerator for at least 30 minutes.

Cut 8 slices of salami and set aside. The rest of the salami is cut into small pieces and fried. Remove to a plate and allow to cool.

After that, the fried salami is mixed with eggs, egg white, ketchup, herbs and a little ground pepper.

Turn on the oven to heat.

Grease a tart pan with oil, spread the dough on the table and then place in the pan. Prick from place to place with a fork and pour the salami mixture. Place sliced ​​mozzarella on top.

Place the puff pastry over the tart and cut. Decorate the tart with the remaining foil, weaving it into 3 and forming a crown on the edges. Section the puff pastry into 8 places to insert the preserved slices of salami.

Grease the tart with a yolk mixed with a tablespoon of milk and sprinkle seeds over it.

Put the tray in the oven until the tart is nicely browned.


Melted cheese appetizer roll with egg and salami filling!

The roll is easy to prepare, spectacular and suitable for any holiday meal.

INGREDIENT:

-2 packets of melted cheese

-150 gr of salami or ham

-1 tablespoon of fermented cream

METHOD OF PREPARATION:

1.Put the melted cheese in a plastic bag, tie it and put it in the microwave, setting the highest power, first for 30 seconds, then turn the bag on the other side and hold them for another 30 seconds.

2.Then untie the bag, straighten it and start flattening with the back of the spoon, then pass with the twister until you get a top with the same thickness. Refrigerate for about 30 minutes.


3.Prepare the filling. Separate the egg whites from the yolks and use 4 egg yolks and only 3 egg whites.

4. Pass the egg whites and yolks through the small grater into separate bowls.

5. Mix the cream, mayonnaise, garlic given through the press and a little salt.

6. Divide the mayonnaise mixture into 2 parts so that you add more to the egg whites than to the yolks. Mix both compositions.

7. Remove the cheese from the refrigerator, carefully separate the bag from the top of the worktop and cut it in half, then the sides.

8. Cover the cheese top with the yolk composition, then add the thinly sliced ​​salami and an even layer of egg whites.

9. Roll the roll, with the help of the bag, and put it in the fridge for 2-3 hours.

10.Remove the bag, sprinkle the roll on all sides with chopped dill and portion it.

The taste of this roll combines harmoniously with that of tomatoes, so we recommend serving them together.


"Mexico" salad & # 8211 a special appetizer, for which you will not need to boil anything!

We present you an interesting salad recipe. "Mexico" salad is a little spicy, delicious and flavorful. It is prepared extremely simply and quickly. You will not need to boil any ingredients. The salad tastes so good you can't stop eating it. Serve the salad at the family dinner or at the holiday table. This will be appreciated by all at the highest level.

INGREDIENTS

& # 8211 1 bunch of green onions (or 1 single onion)

& # 8211 1 can of canned corn

& # 8211 Mayonnaise (or vegetable oil)

METHOD OF PREPARATION

1. Cut the smoked salami into straws. Arrange it in a bowl.

2. Wash and clean the peppers. Remove the spine with seeds and cut into cubes.

3. Wash the tomatoes, remove the spine and cut them in half into slices. Cut the cucumbers into straws. Wash and chop the green onions. Add all the prepared ingredients to the bowl.

4. Drain the corn juice and add it to the bowl.

5. Put the cheese through the large grater. Add it to the salad bowl. Match with mayonnaise, salt and ground black pepper to taste. Mix well. Arrange the tasty and filling salad in a bowl and decorate with greens.

Note: When preparing the salad, use smoked or semi-smoked sausages. To get a salad with an appetizing look, use bell peppers of various colors.


5 fastest salad recipes, excellent when guests are on the doorstep!

Salad is a must-have appetizer at any holiday meal. It is usually very fine and fragrant. To save time spent in the kitchen, we present below 5 the simplest and fastest salad recipes. With their help, you will get an amazing delight in record time. Choose your favorite recipe and enjoy your loved ones with a particularly delicious appetizer.

Recipe No.1 & # 8211 Squid and chicken salad

INGREDIENTS

METHOD OF PREPARATION

1. Boil the chicken breast. Break the meat into smaller pieces.

2. Boil the squid for 3 minutes. Finely chop the cheese and boiled squid.

3. Mix the chicken with the cheese and squid. Match with mayonnaise and spices to taste.

Recipe No.2 & # 8211 Salad with crabs and tomatoes

INGREDIENTS

METHOD OF PREPARATION

1. Cut the crab straw sticks. Wash the tomato and cut it into straws.

2. Grate the cheese. Mix it with the crushed garlic.

3. Mix the crabs with the tomatoes and the cheese with the garlic. Match with mayonnaise and spices to taste.

Recipe No.3 & # 8211 "Lady" Salad

INGREDIENTS

-150 g of canned peas

METHOD OF PREPARATION

1. Cut the cucumbers into small cubes. Cut the chicken breast into cubes.

3. Mix the chicken with the cucumbers, peas, chopped dill and cream. Match with salt and ground black pepper. Stir.

Recipe No.4 & # 8211 Salad with smoked salami

INGREDIENTS

-1 small box of canned corn

METHOD OF PREPARATION

1. Cut the smoked salami into straws. Grate the cheese. Wash and peel the carrot. Grate it.

2. Mix the salami with the cheese, carrot and corn. Add the crushed garlic and mayonnaise.

3. Match with spices and mix.

Recipe No. 5 & # 8211 "Quick and delicious" salad

INGREDIENTS

METHOD OF PREPARATION

1. Cut the salami and cucumber into straws.

3. Mix the salami with the cucumber, cabbage, onion and mayonnaise. Match with spices to taste and mix.


Salami tart appetizer - Recipes

Normally, a very tasty stew comes out of meat, onions and tomatoes. But if we add some cheese, some extra spices and put everything on a sheet of tender dough, then we get an excellent tart, which can be served both as a main course and as an appetizer or even as a pretext for a glass of wine. with friends. It's very simple, it's ready in about an hour, so it can get any host out of trouble who suddenly gets some unexpected guests on their head, capricious enough not to be satisfied with a poor stew. But if they deserve the tart with chicken breast and tomatoes from the valley, then it's your only and only decision!

To fill a tray you need, for it took,

300 g flour,
150 g butter,
1 teaspoon grated salt,
about 100 ml of cold water,

and for filling you still need

600 g chicken breast,
1 1/2 tablespoons mustard,
3-4 tablespoons dry white wine,
100 g butter,
6 onions, chopped,
3-4 cloves of garlic, cut into slices,
1 hot pepper (or to taste),
1 bunch of parsley,
1 teaspoon dried marjoram (or 1 tablespoon of fresh leaves),
1 can of tomato cubes (400 g),
salt,
pepper,
3 tablespoons breadcrumbs,
3 tablespoons parmesan,
120 g mozzarella,
little bit rosemary fresh.

First make the dough (I gave you a mixer preparation option here), shape it into a ball, wrap it in cling film and keep it in the fridge for about half an hour.

Cut the chicken breast into cubes, mix it with the mustard and wine, leave it to marinate, covered, for 30 minutes and up.

Heat 60 g butter in a large pan, sauté the chopped hot pepper, onion and garlic until they start to soften, add the chopped parsley and marjoram, put the lid on and simmer for about 10 minutes. Add the tomatoes, mix, season with salt and pepper. Boil everything for another 5 minutes, until the flavors combine and decrease a little.

Roll out the dough sheet, place it in the greased pan, prick it from place to place with a fork, sprinkle the breadcrumbs and parmesan, pour the composition, level, sprinkle with chopped mozzarella and put the pan in the preheated oven, over high heat (250º). it must stay for 15 minutes.

During this time, wipe the meat cubes and fry them in the rest of the butter.

Remove the tray, place the meat evenly on top, sprinkle with some chopped rosemary and put everything back in the oven to cook for another 10 minutes.

About variants, it is clear that there are too many to insist here. As for the wine, it would be white chicken breast, but for this tart I would prefer a rosé, or even a light red.


Rhubarb keto tart

How can I describe this tart goodness to you? I'll try: the sour rhubarb pieces wrapped in a sweet vanilla egg and cream pudding, mmm, sounds good, doesn't it? I hope I convinced you to try it too, just to find more rhubarb. If not, save the recipe, and until next year you can do it with any kind of low-carbohydrate fruit (strawberries, raspberries, blackberries, currants, blueberries). It will be a guaranteed success every time!

  • for crust:
  • 90 g coconut flour
  • 1 teaspoon psyllium bran (optional)
  • 90 g butter
  • 1 or
  • 1 tablespoon Green Sugar
  • a pinch of salt
  • 130 g of almond flour
  • 3 tablespoons sesame seeds
  • 1 tablespoon psyllium bran
  • ½ teaspoon baking powder
  • 1 tablespoon Green Sugar
  • 60 g butter
  • 1 or
  • a pinch of salt
  • for the filling:
  • 200 g diced rhubarb
  • 3 eggs
  • 200 ml sweet cream (minimum 30% fat)
  • 70 g Green Sugar
  • vanilla essence

Mix the dough components in a bowl until it becomes a homogeneous dough. In a tart pan or one with removable walls (diameter 25-26 cm), put a circle cut out of baking paper, which is greased with butter. Then roll out the dough obtained, forming a base and some edges of about 1-2 cm. Wash rhubarb stalks and cut into cubes.

Mix the eggs with the sweetener, until it melts, add the sweet cream and vanilla. Pour the mixture over the crust.

Rhubarb cubes are evenly distributed on the surface of the tart.

Put the tart in the preheated oven at 170 degrees C and bake until it catches the surface. Coconut flour tends to burn easily, especially on the edges of the tart. I noticed that a tray of water placed on the lowest shelf of the oven during baking helps.

The tart is served after cooling, it is the best then.

Coconut flour variant:
TOTAL: 860 grams, 1938.9 calories, 47.6 protein, 174.3 fat, 32 carbohydrates, 42.5 fiber
Source: http://calorii.oneden.com

Almond flour variant:
TOTAL: 950 grams, 2408.9 calories, 65.5 protein, 221.7 fat, 28.3 carbohydrates, 24.6 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Tasty and good-looking appetizer sandwiches with salami and cream cheese!

We present you a new appetizer recipe for the holiday table. This original way of serving will amaze and captivate every guest. No one will realize that these are just ordinary sandwiches.

INGREDIENTS (FOR 6 PORTIONS):

-3 large slices of toast bread

-1-2 cucumbers (preferably long)

-200-300 gr of cream cheese

-40 gr of sesame seeds.

METHOD OF PREPARATION:

1. Mash the dill and green onions.

2.Cut the cucumbers into long, thin strips, using the vegetable peeler.

3.Cut the edges of the slices of bread so that only the core remains.

4. Grease a slice of bread with cream cheese, sprinkle with dill and add 4 slices of salami.

5. Take the second slice of bread, grease it with cream cheese and sprinkle it with green onions.

6. Form a sandwich from the 2 slices of bread, cover the slice with green onions and the other side with cream cheese, then add cucumber slices.

7. Cover the sandwich with cling film, turn it over, grease it on the other side with cream cheese, then place the cucumber slices.

8. Wrap the sandwich in cling film and form another 2. Put them in the fridge for 10-15 minutes.

9. Fry the sesame seeds on a dry pan until golden brown.

10. Remove the sandwiches from the refrigerator, remove the foil and cut them in half diagonally.

11. Grease 2 edges with cream cheese and sprinkle with sesame seeds.