Traditional recipes

Appetizer on the tray

Appetizer on the tray

Wash, clean and finely chop the vegetables, sausage, cheese and carrot given on the large grater.

Pan-fried mushrooms with a pinch of salt and then finely chopped. Put 5 eggs and a little flour and mix well. Grease the tray with a little oil and line it with flour and then put the composition. Put the other 2 beaten eggs over the composition and spread them all over the surface.

Bake until slightly browned. Good appetite !!!


How to present an appetizer cheese tray?

a tray of cheese for an aperitif dinner? This is a convivial idea for a relaxed meal! Perfect if you enjoy entertaining your friends and spending time with them, rather than cooking complicated recipes with Miton. If the cheese tray is so successful, it is because it is practical and especially because it is really greedy!

lepetit has prepared a good tip that will help you compose a gorgeous cheese tray presented perfectly and easy to set up during your next meeting with friends. In the tray or on board, the cheeses have the appetizer rib!

Compose the cheese tray

You may already know that Brie and Camera (including our famous Camembert Lepetit) belong to the same family of cheeses, soft paste with flower crust. Indeed, all cheeses are distributed in different families, depending on their characteristics and their mode of manufacture. Blue, Brie, County, Goat Cheeses & # 8230 to panic several varieties according to your ideas, your desires or to choose a unique cheese that will appeal to most of your guests.

More cheeses In the classic way

to call the dinner tray, the ideal is to bet on a range of 5 to 7 cheeses of different varieties to give more tastes and textures to your guests. The recipe is simple: pair a cheese from the family & # 8222blue & # 8221 with a goat cheese, a representative of & # 8222 heavy paste & # 8221, a soft cheese and a washed or flowered crust, everyone can make the choice easily.

Thematic plate

Special tray region, world cheese board, 100% blue cheeses, goat cheese or Camembert tribute, put the themed trays in the spotlight for greater originality

To get to the essentials, your themed tray can consist of a unique cheese to be enjoyed with trolley trays. You can also offer recipes such as cheesecakes and pies & # 8230

that your tray has one or more cheeses, choose each representative carefully. The only rule is to provide quality cheese.

Introduce the cheese tray

The cheese tray is a pleasure for the senses. Starting with taste, as always associated with sight in the field of gastronomy! Composing a beautiful plate of cheese also heals the visual appearance to put water from your friends. It will also be necessary to ensure that everyone can easily access all cheeses by spacing them. To facilitate the service, consider cutting the cheeses into individual pieces (cubes, parts or slices depending on the shape and texture of the products).

Get your tray presentation ideas for free: a wooden plate or wicker tray for a warm side, a glass or stone tray to keep it more fresh & # 8230 Add fresh herbs, dried fruits, spices or nuts to to animate all, not to mention available cutlery (knives, spoons, etc.) in sufficient numbers!

And to accompany your appetizer dinner?

Choosing a good support will also help you compose the perfect cheese platter. The concept of dinner makes it possible to offer many & # 8222skirts & # 8221 to complete this epicurean table and personalize it.

Around these tasty products, there is, of course, bread, an inevitable accompaniment to any cheese. And here you have the free field: nuts with nuts, figs or seeds will accompany your selection. Think of the country peel that remains the best ally of cheese trays and harmonizes with all varieties.

Dairy products are obviously the key element of your plate, but they can be accompanied by fresh vegetables and seasonal fruits or still dried fruits or even jam, ice cream and chutneys. These small & # 8222extra & # 8221 will bring a unique and delicate touch to many cheeses, allowing everyone to create their own associations.


Guguluf appetizer check

I made the guguluf appetizer cake recipe when I had "leftovers" in the fridge, ie only a few ingredients, which had to be used quickly so as not to spoil. Since I don't like to throw away food, I thought it would be the ideal time to make an appetizer cake from the ingredients I had available. I had everything I needed besides mushrooms, I quickly went to the supermarket and bought them because I really wanted to put mushrooms in the composition. What to do, I also had a culinary fad for the moment.

When is the right time to make such a cake?

Anytime, any time of the year and you don't need a special occasion. I am convinced that many times you also had halves of vegetables in the fridge, even sausages (the ones you use), a little cheese, etc. Haven't you been thinking about what to do with them to make them stand out in a recipe? Well, an appetizer cake is the answer. It is made simple and fast, and the result is very tasty.

You can eat 2-3 slices at any main meal of the day or even put it on a plate with other appetizers at festive meals. Your guests will definitely like it and will ask you for the recipe. I also put a few slices in my brother's food package at work. You see, it folds for any occasion.

This time I preferred to put the composition in a guguluf shape to give it a different, more special presentation shape, but if you don't have such a shape at home, you can use a regular cake shape, a square tray. , a round cake or even in the form of muffins. Important here is the composition and the final taste, which I promise is a very good one.

One more thing I want to mention is that the recipe is not nailed down, you can juggle the ingredients according to your preferences, you can add other vegetables and other cheeses. The choice is yours.

Now let's get to work and see how to make this appetizer cake in the shape of a guguluf with vegetables and cheese!
____________________________________
INGREDIENTS
250 gr. flour (I used ½ wholemeal + ½ white)
5 eggs
200 ml. milk
50 ml. olive oil
150 gr. cheese (given on a large grater)
230 gr. mushrooms (I used ready-cut and canned mushrooms)
60 gr. black olives (sliced)
1 kapia pepper (diced)
2-3 green onions (cut)
1 sachet of baking powder
salt & amppiper (to taste)
* vegetables may vary depending on your preferences


____________________________________
PREPARATION
Beat the 5 eggs, put them in a large bowl together with the olive oil, half the milk and mix. Gradually add the sifted flour and mix. Along the way, add the rest of the milk little by little while you add the flour. This is how I controlled the composition, if more liquid was needed, I added milk along the way until the resulting composition I wanted, a homogeneous composition.

Over this composition, add all the chopped vegetables mentioned in the list above and mix.

Put the grated cheese in the bowl, then mix with a spatula.

Prepare the guguluf tray: grease it with a little olive oil, then line it all around with white / wholemeal flour, cornmeal or even breadcrumbs. Shake the tray slightly over the sink to remove excess flour.

Put the composition in the pan, then put the pan in the preheated oven at 180 ° C for 45-50 minutes, depending on the oven of each. After this time, take out the guguluf-shaped appetizer cake and let it cool completely. I repeat, let it cool completely! I made this guguluf once again, I couldn't wait for it to cool down and it kind of broke. Upssssyy!

After 1 hour, 1 hour and a half after it has cooled, patiently try to take the cake out of the pan, then cut a few slices and serve with pleasure.

How did I get it out? I walked around the cake with a wooden toothpick, both inside and outside, turned the tray over, shook it and tapped the bottom of the tray, then managed to remove the cake. If it doesn't come out at first, insist a little more with the toothpick on the walls of the guguluf shape. My tray isn't the brightest, I don't think a ceramic one would have given me that much work.

I hope you try this appetizer guguluf with vegetables and cheese! It goes perfectly at any time of the year or on special occasions, festive meals, holidays.

Enjoy your meal!

Dearfully,
Nicoleta!

If you do not have a guguluf tray, you can put the composition in a large cake tray (cake), in a square tray (approx. 25 & # 21520 cm) or in a round cake shape. Here you can put baking paper and it will be easier to remove the cake.


Baked mushrooms appetizer, ready in 10 minutes - You need 500g mushrooms, 200g cheese, 2 tomatoes, salt and spices

1. First, wash and clean the mushrooms. With the help of a knife, we remove their legs. Place the mushrooms on a baking tray.

2. Cut the cheese into small cubes, which we divide into mushrooms.

3. Bake the mushrooms in the oven at 180 degrees for 10 minutes. After this time, take the tray out of the oven and add the sliced ​​tomatoes and spices. Bake for another 15 minutes. Enjoy them with pleasure!

Mushrooms are important sources of fiber, vitamins and minerals containing vitamin B1, riboflavin (B2), niacin (B3), pyridoxine (B6) and folacin (folic acid) essential minerals, including potassium, magnesium, sodium, copper, iron and phosphorus.

But the most significant is selenium, which is not found in too many fruits or vegetables. Mushrooms are also rich in antioxidants. With a content of over 80% water and rich in fiber, the addition of mushrooms to daily meals provides satiety without an increased caloric intake.

A cup of mushrooms provides the body with 50 calories from which it can extract the energy it needs. This quality makes them a staple in diets.

Mushrooms can be eaten in salads, in food, some species being considered a delicacy. Depending on the species, some are eaten raw, others cooked.

Fiber from mushrooms plays a particularly important role in preventing constipation and regulating the digestive system. Mushrooms contain starch which, once in the digestive system, is turned into food for bacteria in the colon, helping to maintain a healthy gut. A compound (eritadenine) in mushrooms called & # 8221shiitake & # 8221 helps the liver process cholesterol.


Baked appetizer mushrooms & # 8211 They are made in just 10 minutes and are truly extraordinary

1. For starters, wash and clean the mushrooms. With the help of a knife, we remove their legs. Place the mushrooms on a baking tray.

2. We cut the cheese into small cubes, which we distribute in mushrooms.

3. Bake the mushrooms in the oven at 180 degrees for 10 minutes. After this time, remove the tray from the oven and add the sliced ​​tomatoes and spices. Bake for another 15 minutes.


Knackebrot / Swedish appetizer biscuits

This very popular Swedish recipe mainly uses seeds, which makes me say that they are very nutritious biscuits. Ideal for breakfast or appetizer at a festive meal, combined with tomatoes, cottage cheese, sprinkled only with ground pepper or combined with salmon and cream cheese + greens. Next time you will want to cook double the amount, if your family has more members. It doesn't take you long to prepare. In 10-15 minutes you already have them in the oven to bake, so save the link for when you have guests, a lot to prepare and you will want to save time.

Once again I want to congratulate Oana and Diana, the girls who have the Savori Urbane blog, for the excellent idea they had to initiate a project, which they named The Food Connection & # 8211 A culinary journey around the world in which 24 bloggers and 24 international chefs are involved. At least once a month we will prepare each tooth according to a specific recipe for a specific cuisine. Each blog participating in the project has the task of being the host for life :) of one of the collections. You can find the centralized data, with the names of the kitchens and the host blogs, in the page INTERNATIONAL RECIPES - THE FOOD CONNECTION / URBAN SAVORS blog.

This month, the nice Teo saves you from the effort to look for more Scandinavian recipes. Access the page NORDICA KITCHEN-THE FOOD CONNECTION, if one day you will feel like changing the house menu. It is worth browsing the collections periodically, because they keep getting richer until the 15th of each month, when a new page will open with another surprise kitchen, on another blog, according to Oana's / Savori Urbane randomizer schedule.
I will also guide you to the wonderful collection of German Recipes - The Food Connection in the blog of our beautiful Andie, we registered the links to this, in the recipe we participated with: a delicious cheesecake with two creams, called Eierschecke.

INGREDIENTS
110 g whole grain flour
110 g oatmeal, whole grains without sugar
40 Sunflower seeds
40 g sesame seeds
40 g flax seeds
40 g pumpkin seeds
350 ml of water
1 tablespoon olive oil

PREPARATION
Spread baking paper in a very large tray (30 cm is a bit small, they come out too thick)
Preheat the oven to 130 ° C.
1. Mix all the dry ingredients together in a large bowl.
2. Add water and oil. Homogenize. It will have the consistency of a thick porridge. As it stays, the flakes swell and thicken.
3. Pour into a tray on paper, spread and level with a spatula like a cake slicer, in a layer as thin as possible, like a thin cookie.
4. Bake for 15 minutes, remove the tray, cut with a square knife and put back in the oven for another 60 minutes, at least, until dry, but they should not be too hard.
Liv (e) it!


Baked tomato appetizer with Italian flavor & # 8211 will compete with all appetizers on the festive table!

Today we present to you, dear lover of delicious dishes, an interesting tomato recipe with baked cheese. The appetizer is prepared very simply and in record time. An excellent combination of tomatoes, crunchy filling and aromatic Italian herbs ensures your success! They can be easily served both at lunch and at a dinner with your dear family. It is a perfect delight for days when you do not have enough time to cook.

INGREDIENTS

& # 8211 700 g of tomatoes (hard varieties)

& # 8211 40 g Gorgonzola cheese or cheese

& # 8211 4 tablespoons olive oil

& # 8211 1 teaspoon mix of aromatic Italian herbs

METHOD OF PREPARATION

1. Wash the tomatoes. Cut each tomato into two equal halves. Remove the core with a teaspoon and carefully cut the spine.

2. Arrange the cut tomatoes on a paper towel with the cut side down. This will drain excess juice.

3. Prepare the tomato dressing: peel the garlic and crush it. Put the crushed garlic in a small bowl, pour the olive oil, sprinkle with Italian herbs and season with salt. Stir.

4. Put the tomatoes in a bowl and pour the dressing. Mix gently, carefully. Leave the tomatoes at room temperature for a few minutes.

5. Prepare the tomato filling: pass the cheese (30-40 g) through a small grater.

6. Put the bread in the bowl of a blender and chop it until you get breadcrumbs. Mix the cheese with the breadcrumbs.

7. Line the baking tray with cling film. Arrange the tomatoes on the tray. Spread the remaining dressing in the bowl over the tomatoes.

8. Fill the tomatoes with the filling (not dense, only 1 teaspoon each). Sprinkle the stuffed tomatoes with the remaining dressing.

9. Place the tray in the preheated oven at 220 ° C for 10 minutes. Baking time depends on each oven.

10. Wash the greens and chop finely. Spread the greens over the stuffed ripe tomatoes. Let them cool.

11. Arrange the delicacy on a plate. Serve with great pleasure with your loved ones.


Mushroom appetizer - 94 recipes - Petitchef

I overturned the composition and leveled it slightly with a spatula. I immediately put the tray in the oven well, appetizer mushrooms at C with ventilation and I baked the top for 20 minutes. We do not open the oven door in the first 15 minutes! If the oven does not bake evenly, you can turn the tray over after 15 minutes.

The roll sheet grew nicely and browned. It smells extraordinarily good in the kitchen, as if I were baking eclairs and choux a la creme recipe here.

A delicious appetizer roll, preferred by all guests, don't you think? Try it too! - SavurosTV

I immediately pulled the sheet from the tray, with appetizer mushrooms with baking paper. I let it cool for a few minutes. Then I started to roll appetizer mushrooms on the long side, wrapping it with paper. Once upon a time, when there was no baking paper, the roll was baked in a tray greased with butter and lined with appetizer mushrooms, rolled hot on a clean kitchen towel and rolled in it.

I moved the rolled top on a kitchen rack and left it until the appetizer mushrooms cooled.


The tastiest "Gingășie" appetizer. It will look great on the festive table!

We present you a recipe for a delicious carrot appetizer. If you want to amaze guests with a delicious appetizer, but do not have enough time, the recipe for creamy carrot roll comes to your aid. This delicious and good-looking roll is perfect to be served at the holiday table, it is fine, fragrant, with a high content of vitamin A. For all lovers of this wonderful vegetable, we also offer a delicious dessert recipe based on carrots. Enjoy your loved ones with some amazingly appetizing and healthy delicacies.

ingredients

Method of preparation

1. Wash and peel the carrot. Put it through the large grater.

2. Grease a hot pan with butter and a little vegetable oil.

3. Chop the carrot for 15-20 minutes, over medium heat.

4. Season with salt and ground black pepper. Stir. Take the carrot off the heat and let it cool.

5. Carefully separate the egg whites from the yolks.

6. Refrigerate the egg whites for 15 minutes, then whisk them.

7. Mix the carrot with the yolks. Add the mixture obtained in the egg white foam. Mix carefully without putting too much effort.

8. Arrange a silicone plate on the baking tray and pour the mixture on it. Even out with a spoon or spatula. If you do not have a silicone plate, line the tray with baking paper, then grease it with a little vegetable oil.

9. Place the tray in the preheated oven at 180 ° C for 10-15 minutes.

10. Season the cheese with a little salt (you can use both Ricotta cheese and Mascarpone cheese). Add chopped dill and crushed garlic. If desired, you can also use granulated garlic. It will be less spicy than fresh garlic.

11. Remove the tray from the oven and allow to cool slightly.

12. Grease the cheese filling on the carrot countertop and roll it.

13. Wrap the roll obtained in cling film and refrigerate.

14. If desired, you can replace the dill with basil and decorate the roll with thin slices of tomatoes.

15. Serve the sliced ​​roll. Decorate it to taste.

Watch the preparation in the video below.

Note: If you have fresh carrots and do not know what to prepare from it, we present you a delicious dessert recipe with carrots. Follow the steps to prepare it:

1. Mix, using a whisk or a mixer at medium speed, 1 glass of grated carrot with 1 glass of sugar and 4 eggs.

2. Add 1 tablespoon baking powder, 1 glass of flour and a little cinnamon (or lemon or orange peel). Mix well. Get a dough with a homemade cream-like consistency.

3. Line a baking tray with paper and grease it with a little oil. Pour the dough into it and make it even with a spatula. Bake the top in the preheated oven at 180 ° C for 10-15 minutes. Allow the countertop to cool slightly.

4. Prepare the cream: mix 1 glass of cold cream with 1 glass of sugar. Add 150 g of soft cheese, 1 teaspoon lemon or orange peel and mix.

5. Grease the top with the cream obtained and roll it.

6. Wrap the roll in cling film or foil and refrigerate for a few hours.

7. Serve the sliced ​​roll. If desired, decorate it with mint leaves.


Potato appetizer roll

Robert. what a wonder you did here. you make me forget I'm cured. about the comment I wrote and deleted it to tell you that I scared your readers, I said that I really like sweets and I want you to make only sweets and the person who said you make too many sweets, to don't even give him a jar of jam :)) I thought it was Dia. That's all I said there

If it's potatoes, I'm happy.
You want a slice too.

Maybe tonight I'll make you something with potatoes :) Especially since you didn't eat your rice yesterday: P
She, if it's wonderful and not roll, then it doesn't affect your diet) Don't think I was upset somehow, I was just curious what you wrote there, that's all :)

I accidentally deleted that comment, unintentionally, but it was nothing ugly written

:))) I didn't expect you to have written something ugly.

What a nice appetizer. I like how it is browned.

Medi, knowing that I will take pictures of him, I even sat and watched the roll for a year to make sure it browned exactly as it should :)

Hmmmmmmm too consistent for me. Maybe another time and be luckier

It looks great. I really like it, I like the inventiveness of men in the kitchen and the fact that they are always trying something new! Congratulations and I will definitely test the recipe after fasting.

Thanks, I'm glad it's to your taste. I'm just sorry I didn't photograph the roll as soon as I took it out of the oven, then it still hadn't come out at all.

give me some advice, to this roll as a garnish that I can add. as if I wouldn't leave it alone on the plate :) carmen s

aaa. I forgot to tell you that I want to do it with chicken breast

Carmen, I would put some pickles / in vinegar and I would get rid of them easily :) Or some more special pickles, if I had them. Especially since the chicken breast is a bit bland and inaccurate and the potato roll is pretty sweet anyway.

I also made this roll yesterday. but it wasn't baked in the middle. what could be the cause? to have put too much flour I made as you said a dough quite hard that can be spread. I'm waiting for an answer because I won't leave until it turns out good: -)

I'm sorry to hear that. I don't think it happened because of the flour, it was faster because of the too high temperature at which the roll was baked. Ovens bake differently, and the difference is even greater between gas and electric. Next time the position in the oven should be changed and possibly the temperature reduced.

You don't have to, at least that's all I could do. :)

Last night I found the recipe and today I made it, it's not good, it's insane, at the same time a neighbor made it with me who added margarine to the potato (so she made puree) in which she added pepper, but honestly I think the recipe the original is better. My husband said it's super ok, so all I have to do is thank you & quotBARBATE & quot :)

With pleasure, Mariana! It's good that you were more inspired than the neighbor and you chose my recipe, otherwise I wouldn't receive any thanks today :)

I also make this recipe but a little modified because I use the roll as a garnish next to the steak so I fill it with mushrooms that I cook a little before

You're right, there's no point in putting kaizer if you use it as a garnish. It just looks less beautiful with mushrooms than with kaizer.

Thank you very much for the recipe, Tizule! At the first opportunity I will surprise my chosen one with this delicacy! I'll tell you how he reacted, okay?

Ok, I hope I deserve these thanks even after you see your girlfriend's reaction :) I'm cooking, Robert!

It looks great, more than likely I will try it on New Year's Eve: D for Christmas I already have some Romanian dishes to make and I will try your cake recipe, I hope my cake comes out being the first time I will make and plus the emotions to I was impressed by my mother-in-law (French mother-in-law, English father-in-law). Congratulations for the blog, I am always looking for delicious recipes here.
Samantha Marie

Wow, have you already made your holiday menu? That gives organization! Sounds typical German, aren't your ancestors Saxons? :) Okay, thinking about your in-laws, you and your husband should live in Spain, to make everything even more complicated :))
I don't know if I wrote in the recipe, but I also made the cake for the first time, but fortunately I shouldn't have impressed anyone, so I had no emotions :) It's like it's too early to wish you luck for now. don't forget to tell me how great the success of the Christmas meal was)

Hmmm, I don't have many relatives in Romania and the ones I have are from Bucharest and Buftea, but my mother and I are often asked if we are Asian :)) which makes me think :)), I love Christmas and everything for the holidays, last year I only made Beof salad and I missed the stuffed cabbage and steak with garlic, (recipe that I saw on the blog and I can't wait to put it into practice, I didn't find the stuffed cabbage recipe than the one in beef sheets, also for the first time I will cook these two recipes) I have been living in England since I was 21, now I am 22 :)))) but because we are moving to Paris it will be easier for me to I find Romanian shops and products like at home, here they eat more than the Americans and where I live there are no Romanian shops at all. :(
Samantha Marie

So I expect you to cook much more often after you move to Paris :) Until then I will publish on the blog the recipe for samale in cabbage leaves - I think I manage to do this until Christmas. You got married pretty fast nowadays, but that's probably the custom in Asia. :)))

Yes, what did this girl say, that she has been living in England since she was 21, and now she is 22, did she really forget her life in Romania after 1 year? I have been out of the country for 15 years, but I still don't feel so disconnected from the place where I was born. I am Maria.

I had a problem: at 640gr of potatoes and 200gr of flour, the dough was firmly glued by hand. I think I put 150-200gr of flour and almost no improvement. It is normal? Ps. I spread the dough like that, I did everything it says and I just took it out of the oven, it looks good, I'm sure it tastes good, but it's too & quothot & quot. However, I am waiting for some indications regarding the excessive & quotlipicosity & quot I have struggled with. Thank you!

Mircea, I see that I did not specify in the recipe (and maybe I should add this now), but it is normal for the dough of the potato roll to stick to the hand, it is important that the dough binds and we can spread it ). I think that too much flour can "get" a lot of the taste and consistency of potatoes.
The roll sheet can be handled relatively easily if we dust our hands and the rolling pin very often with flour.
Now, when the roll has definitely cooled down, is the taste as good as you expected?

I apologize for the delay, I was determined to post my experience to the end with what followed, but the result was difficult to & quotdigested & quot from all points of view and I forgot: after I took it out of the oven, the dough inside was not baked not at all, probably because I doubled the amount of flour (or even more, I being used to the dough being like bread.). To straighten it, I cut the roll into 3cm slices and put them in the oven in the hope that the dough will bake now, being thin slices. Disaster: the dough turned into a kind of sheet :) very hard and not very elastic. I will not give up, however, it has already become personal :), when I have more relaxed periods I will start again with this recipe. Now my main goal is to make a cake for Christmas.

You don't have to apologize, otherwise I will have to do it almost every time I answer :) Tell me when you finally settle your little dispute with this roll, I hope you solve it until it's the cake's turn :)


Video: Шикарная закуска на праздничный стол. Gorgeous appetizer on the festive table (October 2021).