New recipes

Appetizer rolled with ham, cheese and peas

Appetizer rolled with ham, cheese and peas

Top: In a saucepan, heat 100 ml of water, add sugar, 2 lg flour and yeast. Stir until dissolved, then leave to rise. In a bowl, sift the flour. Add salt, beaten egg, oil and mayonnaise. In the pan in which the mayo was, put the water to heat slightly. Knead a suitable dough, adding a little water, as needed. Leave it in a warm place to double its volume.

On the floured work table, take half of the dough and spread it in a rectangular shape. Grease everywhere with homemade ketchup, place the slices of ham in two rows, and the cheese in the middle. Sprinkle peas, then roll as tight as possible. Place in a tray lined with baking paper. The same is done with the rest. Place both rolls in the pan and let rise for another 15 minutes. Grease with well beaten egg and sprinkle Provence greens on top.

Place in the preheated oven, at 180 degrees C, for approx. 40-45 minutes, until nicely browned and pass the toothpick test.

It can be served both hot and cold.

Good appetite!


Cooking recipes for you

Mrs. Tesu's recipe is from Costachel's blog Very tasty mosaic roll :-)
Interesting recipe and very easy to make, I say, a sensational appetizer!
Ingredient:
-250 g Prague ham
- 250 g of Telemea cheese
- 4 hard boiled eggs
- 300 g butter
- finely chopped green parsley

then the layer of cheese over which I sprinkled dill and finally the layer of eggs. I rolled it as tight as I could and put it in the fridge overnight.

That's what it looks like, isn't it? Thank you Mrs. Tesu and Costachel !!

Ingredient:

  • 4 eggs
  • 300 g finely chopped prague ham or pastrami
  • 4 lg sour cream
  • 3 lg flour
  • 2 bell peppers in summer, in winter 4 cucumbers cut and squeezed well
  • dill, parsley, 1 leg of each,
  • 1 bunch of green onions or a dried onion in winter
  • salt pepper.
  • 20 g butter

Appetizer cake

Heat a little onion and pepper. Beat eggs with sour cream, add soft butter and flour, mix well.

Cut the ham into small pieces as well as the greens. Add over eggs: ham, greens and onions, season with salt and pepper.

Put baking paper in a 20 cm shape and pour the composition and, optionally, put grated cheese on top. Bake on medium heat 180-200 gr, about 25 min. We serve it with ketchup (see here the recipe for natural-organic homemade ketchup), tomato salad or yogurt sauce.


Egg salad with peas and ham

I like egg salad, no matter how it is made. I made this variant after Easter, with the remaining painted eggs.

I added peas, ham and a creamy cream cheese sauce with mustard and a little mayonnaise.

A goodness came out! It can be served on toast like appetizer at a festive meal or for breakfast.

250 g ham (pressed / prague / gypsy moss)

8-10 tablespoons of boiled peas

6-8 tablespoons oil (optional)

I used canned peas from Sun Food & ndash 100% healthy cans.

How come:

Boiled eggs are cut into cubes.

We make a quick mayonnaise (optional): crush 2 of the yolks of the 7 eggs,

add the mustard over them and gradually pour a few tablespoons of oil. Mayonnaise thus obtained

add it over the cream cheese at room temperature, mix well.

Add the above composition over diced eggs, boiled peas and diced ham.

Instead of pressed ham / sage, you can use gypsy muscles, smoked or boiled chicken breast.


A craita in the kitchen

It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.

  • Request a link
  • Facebook
  • Twitter
  • Pinterest
  • E-mail
  • Other applications

Pancakes with ham and cheese


Looking for tasty and quick recipes for breakfast, I came across EDITH's blog, where I discovered these super fluffy and really good pancakes. I liked them a lot, they were made quickly and finished even faster, I followed the recipe exactly and I got 7 medium sized pancakes.

Salty pancakes for breakfast with ham and cheese

Rub the yolks well with salt and pepper.

Sift the flour together with the baking powder

Add alternately over the yolks, milk and flour and mix until the composition is homogenous, add the beaten egg whites. At the end, add the ham and grated cheese.

Bake in a Teflon pan, greased with oil. Pour a small polish of the composition into the hot pan (we use the back of the polish to spread the composition) and wait for large bubbles to appear on the surface, return to the other side.

Serve sprinkled with cheese, hot or cold, plain or yogurt.


Sandytza

http://dulcespasteleriasandy.blogspot.com.es/2015/05/tarta-circo-y-palomitas.html

Martyr

ingredients
For the dough
600 gr flour
1 or
25 gr yeast
The shell of a l & # 259m & # 226ie r & # 259zalita
50 gr butter
100 gr sugar
1/2 tablespoon & # 539 & # 259 salt
300 ml milk
One or so

For the syrup
100 gr honey
100 ml water
75 gr sugar

For pressing, we need 150 gr of fried walnuts.

Preparation
Put the milk in the oven. When the milk is warm, put the yeast in the milk and leave it aside until we get the rest of the ingredients.
Put flour, sugar and salt in a bowl and make a hole in the middle and put the egg, milk and yeast, butter and butter. # 259m & # 226nt & # 259 until it results in an elastic dough without breaking and # 259 c & # 226nd & # 238ncerc & # 259m s & # 259 & # 238l & # 238ntindem.
Cover with cling film and leave to rise until almost duel and duel the volume.
Then it is poured on the oiled work table and divided into 8. Approx. 120-125 gr each.
It stretches and forms an 8 of each and is placed on a tray with baking paper. Leave to rise until it doubles in volume, then grease with egg and bake in the oven at 180 degrees for 20 minutes or until browned. & # 1609
Meanwhile, prepare the syrup. Mix all the ingredients and bring to the boil.
When the martyrs are covered, they are anointed with ground syrup and ground walnuts.
Pota Bun & # 259. & # 160


Deals

Snack
Sibiu salami rose
Ham roll with raw salad
Fans of fillet muscles
Tomato water lily with eggplant salad
Bows of smoked cheese
Pepper boats with cheese
Olive mosaic
Cucumber

Over
Minced salami fillets with natural potatoes

stuffed
Sarmale with polenta and hot peppers

Steak
Grilled pork
Sausage roll
Rustic potatoes
White and red cabbage salad

Snack
Sibiu salami rose
Ham cone with celery salad
Fans of fillet muscles
Pepper boats with cheese
Cheese roll
Tomato water lily with eggplant salad
Caviar on lemon slices
Olive mosaic
Cucumber

Over
Grilled trout with lemon sauce
Natural potato

stuffed
Sarmale with polenta and hot peppers

Steak
Grilled pork
Grilled chicken breast
Rosemary potatoes
White and red cabbage salad

Snack
Sibiu salami rose
Mozzarella and olive skewers
Meatballs
Dobos Fantasy
Tomato water lily with eggplant salad
Ham roll with cheese and walnut paste
Smoked salmon sandwiches
Chicken roll
Cucumber

Over
Salad fillets with caper sauce
Bouquet of vegetables

stuffed
Sarmale with polenta and hot peppers

Steak
Breaded file muscles
Grilled chicken legs
Baked potatoes au gratin
Seasonal salad

Snack
Spreads with olive paste and anchovies
Smoked salmon roses
Fans of fillet muscles
Pepper boats with chicken salad
Tomato water lilies with cheese lumps
Smoked cheese bowls
Telemea of ​​sheep with aromatic herbs
Ham roll with raw salad
Cucumber

Over
Salad fillets with lemon sauce
Saute peas and carrots

stuffed
Sarmale with polenta and hot peppers

Steak
Turkey roll with pineapple and rice
Seasonal salad

Snack
Spread with caviar manicure
Assorted skewers of cheese and cherry tomatoes
Cucumber with cream cheese
Pepper nest with chicken salad
Smoked salmon on a lemon bed
Cheese roll
Shrimp tails with calypso sauce

Over
Grilled salmon medallion on vegetable bed

stuffed
Sarmale with polenta and hot peppers

Steak
Breaded muscle
Beef muscles
Gratin mushrooms
Seasonal salad

CHRISTENING

Snack
Sibiu salami rose
Ham roll with raw salad
Fans of fillet muscles
Tomato water lily with eggplant salad
Bows of smoked cheese
Pepper boats with cheese
Olive mosaic
Cucumber

Over
Minced salami fillets with natural potatoes

Steak
Grilled pork
Sausage roll
Rustic potatoes
White and red cabbage salad

Snack
Sibiu salami rose
Ham cone with celery salad
Fans of fillet muscles
Pepper boats with cheese
Cheese roll
Tomato water lily with eggplant salad
Caviar on lemon slices
Olive mosaic
Cucumber

Over
Grilled trout with lemon sauce
Natural potato

Steak
Grilled pork
Grilled chicken breast
Rosemary potatoes
White and red cabbage salad

Snack
Sibiu salami rose
Mozzarella and olive skewers
Meatballs
Dobos Fantasy
Tomato water lily with eggplant salad
Ham roll with cheese and walnut paste
Smoked salmon sandwiches
Chicken roll
Cucumber

Over
Salad fillets with caper sauce
Bouquet of vegetables

Steak
Breaded file muscles
Grilled chicken legs
Baked potatoes au gratin
Seasonal salad

Snack
Spreads with olive paste and anchovies
Smoked salmon roses
Fans of fillet muscles
Pepper boats with chicken salad
Tomato water lilies with cheese lumps
Smoked cheese bowls
Telemea of ​​sheep with aromatic herbs
Ham roll with raw salad
Cucumber

Over
Salad fillets with lemon sauce
Saute peas and carrots

Steak
Turkey roll with pineapple and rice
Seasonal salad

Snack
Spread with caviar manicure
Assorted skewers of cheese and cherry tomatoes
Cucumber with cream cheese
Pepper nest with chicken salad
Smoked salmon on a lemon bed
Cheese roll
Shrimp tails with calypso sauce

Over
Grilled salmon medallion on vegetable bed

Steak
Breaded muscle
Beef muscles
Gratin mushrooms
Seasonal salad


The restaurant at home

I looked at this pie on Mirela's blog and I really liked it, but I understood that the recipe actually belongs to Laura Adamache. Anyway, it's very good, we liked it, I'm sorry I didn't have enough ingredients to make a big tray.

We need :
- 310 g flour, 200 ml milk, 15 g fresh yeast, 1/2 teaspoon sugar, 2 eggs, 80 g olive oil, 1/2 teaspoon salt, 2 teaspoons semolina, pressed ham, cheese, butter for greased form, poppy seeds and high salt for sprinkling on top
- shape 15/20 cm

We prepare like this:
The flour is sifted. The yeast is mixed with the sugar and dissolved in a little milk. Add to the flour. Add eggs, warm milk, oil, salt and mix well to blend. The dough will be soft, sticky.
Grease the form well with butter and sprinkle a teaspoon of semolina. Put half of the dough in the form of lumps in the whole shape and spread with the back of a spoon soaked in oil. Sprinkle the remaining semolina on top. Place slices of ham, grate cheese and cover with the rest of the dough, also piled and spread with the back of the spoon greased with oil.
Leave to rise, covered, for 30 minutes. Sprinkle large salt and poppy seeds on top.
Bake in the preheated oven at 160 degrees for about a while. 30 minutes . It is ready when a toothpick inserted in the middle comes out clean.


Cooking recipes for you

Ingredient:
- 7 eggs
- 1 lgr butter
- 5 slices of ham
- 2 lbs of peas
- 2 lg sour cream
- 2 lg milk
- 100 g of cheese
- 1 onion
- Dill, salt and pepper
- 50 g of parmesan

then add beaten eggs with sour cream, milk, salt, pepper, dill and cheese and mix everything in the pan.

Sprinkle the peas and leave them on the fire, then sprinkle the Parmesan cheese and bake until golden brown.