Traditional recipes

Appetizer with tomatoes in puff pastry

Appetizer with tomatoes in puff pastry

Cut the tomatoes in half, peel them.

Mix the tomatoes with the starch (the starch prevents the dough from becoming wet), the olive oil, the finely chopped basil and oregano, the sliced ​​olives and salt to taste.

Cut the puff pastry into a shape and place them in the tray lightly greased with olive oil. (I used the muffin trays)

Prick the bottom of each form with a fork and fill them with the tomato mixture. Put the tray in the preheated oven at 180 degrees for 15 minutes. After 15 minutes, take out the tray, add the mozzarella cut into small cubes and let them bake for another 4-5 minutes.

I got 18 baskets.


Chicken drumstick with puff pastry is a tasty appetizer, with a beautiful presentation, easy to prepare for the Easter holidays, but it can be prepared for the rest of the year. It is one of the best chicken liver recipes, a tasty specialty, with a pleasant texture and beautiful presentation in section, but also in full shape.

Chicken fillet with mushrooms in puff pastry it is perfect for those who do not love lamb.

Simple variant a chicken drumstick with mushrooms you can read it if click here.

I like it much more chicken breast in puff pastry, both for the external aesthetic version and for the fact that in this way I can give up bread.

Chicken fillet with mushrooms in puff pastry it is preferred by those who choose to prepare light and quick traditional appetizers. It seems complicated, but I assure you that everything is done very easily.

It is very tasty because along with pipettes, hearts and liver I used boneless, skinless chicken mushrooms and thighs.

You can use only hearts or only pipettes, but the amount must remain as indicated in the list of ingredients.

I chose to boil the thighs, buttocks and hearts, and I sautéed the livers to ensure a very good taste. Boiled livers can be better.

In addition, I used a lot of greens: green onions, green garlic, parsley and green dill.

I chose to use drob mushrooms in brine from Raureni.

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I invite you to see the recipe proposals for the Easter meal (click here). You will find lots of appetizers, soup / soup recipes, steaks, cakes and Easter.

If you want to see how I prepared other liver recipes (lamb, pork, goat, turkey) I invite you to see drob recipe collection (click here).

List of ingredients and how to prepare for the best chicken fillet with mushrooms in puff pastry both in the video version, as well as explanations with step by step pictures, you have them below:

INGREDIENT:

1 kg of pipettes and chicken hearts

350 g boneless chicken legs

360 g pickled mushrooms (net)

I leave you for the beginning how to prepare chicken chicken with mushrooms in puff pastry in the video version.

I leave here the written explanations, with pictures:

For starters, I boiled the pipettes and hearts in salted water. I took the foam as many times as needed. In another pot, I boiled the boneless chicken legs in water with a little salt.

During this time I heated a little oil and hardened the chicken livers until no blood came out of them, but I did not fry them completely because they will cook in the oven.

I chopped the garlic and green onion, then the dried onion.

I hardened the dried onion in 3 tablespoons of oil until it became glassy and softened, then I added the garlic and green onion.

I boiled 3 eggs in cold water. I boiled them for 7 minutes from the moment the water started to boil.

I passed the boiled and chilled chicken legs through the mincer, and most of the amount of pipettes and hearts. I chopped the rest with a knife. I put them in a very large bowl.

I chopped the livers with a knife and put them over the rest of the meat.

I then chopped the greens.

I opened the jar of mushrooms, drained them and chopped them into small cubes, then put them over the meat and greens.

I also added onions. I seasoned with salt and pepper and mixed until I mixed the composition.

I mixed 3 eggs and poured them over the meat and greens composition and mixed.

On the work table I sprinkled a little flour, then I spread the dough so that it covered the edges of my tray, but also the dough.

I put it in the tray. I put a layer of the drob composition, then I arranged hard boiled eggs cut in half lengthwise.

I covered with the rest of the composition and I pressed to sit as well as possible. I removed the excess dough and then greased it with a beaten egg.

Bake the dough in the preheated oven at 220 ° C for 35-40 minutes or until browned.

I let it cool completely on a grill, after I took it out of the pan, then I sliced ​​it.

Doesn't it look very appetizing? And it's so tasty!

I would call it a mosaic drob, because it also has knife-cut pieces that bring a beautiful texture. I also really like the look of the slice of boiled eggs.

I also had a little mustard. I couldn't wait to take the pictures so I could eat the first slice of drob. That's the only way I ate boiled eggs when I was little. Either in drob or next to a slice of cake. I wasn't their girlfriend.

I hope you will try the recipe. I assure you that it is the best chicken liver with mushrooms!


-1 sheet of commercial dough
-beer sausages (300 gr)
-1 or

Allow the dough to thaw at room temperature. Put it on the work table and spread it with the twister.
Cut into rectangles. Put a sausage on top, then cover with the bottom. Make a model with a fork on the edge so as not to fall apart during baking.
Grease with beaten egg, and put in the pan on the stove, in which I previously put baking paper.
Bake over high heat until it swells, then reduce the heat. Bake until golden brown on top.

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Puff pastry with tomatoes and cheese

Foil with tomatoes and cheese from: dough, cherry tomatoes, telemea cheese, dijon mustard, thyme, olive oil and pepper.

Ingredient:

  • 500 g dough sheets
  • 400 g cherry tomatoes
  • 200 g of Telemea cheese
  • 2 teaspoons Dijon mustard
  • dry and ground thyme
  • 2-3 teaspoons olive oil
  • pepper

Method of preparation:

Cut the cheese into cubes, place in a bowl and allow to melt lightly in a steam bath. Then homogenize and add the mustard.

Spread the sheet of dough on the board and place in the tray greased with olive oil. Spread cream cheese over the dough and sprinkle with pepper powder.

Wash the tomatoes, slice and place on top of the cream. Sprinkle with ground thyme and put in the hot oven until browned. Serve garnished with thyme.


Patties with cream cheese and tomatoes


Pies with cream cheese and tomatoes they are great if you serve them with a glass of cold beer.
They can be consumed both hot and cold.
It prepares very easily and disappears just as quickly.

Ingredients pies with cream cheese and tomatoes

300 g pastry dough (puff pastry)
8 cubes cream cheese with sour cream-Delaco
2 white onions
0 red onion
Cherry tomatoes
chili flakes
2 tablespoons olive oil
1 teaspoon sugar
salt

Method of preparation

Cut the onion into rounds and fry in olive oil until slightly softened.
Add salt to taste and a teaspoon of sugar for extra sweetness.
Cut the dough into rectangular shapes or as you wish, place a tablespoon of onion in the middle of each rectangle, place on a tray lined with baking paper and bake until the dough begins to brown very easily.
Remove the tray and work very quickly, adding the pieces of cream cheese and tomato slices.
Season with chili flakes and put back in the oven until the puff pastry is nicely browned.
Serve both hot and cold !!


Ingredients quick homemade puff pastry & # 8211 cheese and urda pie:

  • 2 yolks
  • 400 grams of flour 000
  • 1 pinch of salt
  • 100 ml carbonated mineral water
  • 125 ml fat yogurt
  • 175 grams of butter with 80% fat
  • 30 grams of flour

    500 grams of salted cheese

Prepare homemade puff pastry dough

1. From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough. If necessary, add 1-2 tablespoons of flour over the recommended amount. The dough is placed on the work surface greased with oil and divided into 2 equal parts. Let it rest, covered with a thick napkin, for 30 minutes.

2. Knead the butter with flour (30 grams) until incorporated. Flour has no other role than to make the fat adhere better to the dough.

3. Take one of the two parts in which the dough has been divided and spread it on the work surface greased with oil in a square sheet.

4. Half the amount of butter mixed with flour distribute it evenly over the entire surface of the sheet, then cut two cuts on each side of the square, without completely detaching them.


5. Fold in half, starting from the corners. Each time the middle is covered with the opposite side to the one previously folded:


6. Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite. Each piece of packaged dough is placed on a tray with the side to which the folds were made down, wrapped and left in the refrigerator for 15 minutes (obviously, from the above ingredients will result only two & # 8222packages & # 8221, in the following picture are visible 4 because I made double the amount of dough, half using it for a strawberry shortcake):


7. After 15 minutes, place a package on the work surface well greased with oil, with the side on which the folds were made upwards, lightly grease (with a brush) with oil on the surface and spread the dough again in a square shape, making identical notches:

To stretch, start by pressing with the twister in the middle of the & # 8222package & # 8221, then rotate the twister, pressing lightly.

8. Fold identically as the first time refrigerate for about 30 minutes.

9. After this time, roll out the dough (as well as the second fold, greasing the work surface with oil) in a sheet of the required size. I used it for a pie in a 40/28 cm tray.

Cheese or urda pie and dill, with quick homemade puff pastry

10. I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, placing the dough in its place:

11. I perforated from place to place with a fork (so as not to swell excessively when baked) and I placed the filling on top, obtained by mixing the two types of cheese with eggs, chopped dill, salt and pepper to taste:

12. I placed the second sheet on top and cut the raw pie into pieces of the desired size, then I finished the surface with beaten egg yolk with 1-2 tablespoons of cold water:

13. I put the pie in the preheated oven at 190 degrees Celsius and baked it until it browned nicely (45 & # 8211 50 minutes).

Allow the pie to cool then portion and taste with maximum delight. I recommend it from the warm stage, cold being just as good.

The dough can be frozen: place the raw dough on a sheet of baking paper and roll with it. Wrap tightly with cling film (or put in a plastic bag that closes well) and put in the freezer, where I kept it for up to 2 months. When you want to use it, take the dough out of the freezer and thaw it slowly in the refrigerator (overnight).

Update March 28, 2015

Interesting to return to a recipe published almost six years ago. As a blogger, such retrospectives give me a clear (and very funny, but it's fun mixed with an acute sense of embarrassment) perspective of how I edit an article and especially how I take photos.

Nah, I'm not hiding that I edited the article: P. The recipe is just as good and I think my readers deserve a more explicit version of it. But the photos, holy shit, the photos! The photos date back to June 2009, when I knew so much about framing, focusing and most importantly, I was not able to do more than that terrible watermark.

Obviously, that's all I could do then, with the equipment. I had a small pocket camera. Especially, I could do so much with the level of skill I was at. Although I am far from satisfied with my photos now, with all the objectivity, but there is a way to heaven between what I was and what I arrived. Proof that if you want to improve and grow, it is possible.

So, today, on a gloomy Saturday in which I was very early in the morning (from 6 pan & # 8217 to 12 I baked 6 loaves of bread!), I told myself to make my appetite with some fine pies. I didn't eat puff pastry. So I hope I didn't go too wrong. I used the dough recipe above. For the filling: 300 grams of frozen cherries, mixed with 3 tablespoons of cornstarch and 5 tablespoons of sugar. I cut the dough into squares, on which I put the filling (as it was, frozen). I greased the edges of the dough with water and folded each square in half. Here's what came out:


  • 275 g puff pastry
  • 260 g finely sliced ​​dry salami
  • 12 teaspoons of tomato sauce

I spread the puff pastry dough with a rolling pin so as to obtain a rectangle of 25x 42 cm. I cut it into 3.5 cm wide strips and I obtained 12 pieces.

I spread the tomato sauce on each strip and placed the salami slices. I rolled the strip and that's how I got the roses.

I placed them in a muffin tray covered with baking paper.

I baked the roses for 20 minutes at 200 ° C for the first 10 minutes and another 10 at 180 ° C. They are good both hot and cold. Enjoy!

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Appetizer baskets with cherry tomatoes

Now that summer is in full swing, we recommend a light appetizer, delicious both hot and cold, more refreshing!

For the delicious appetizer baskets with cherry tomatoes you need:

  • 1 pack of puff pastry Bella 800g
  • cherry tomatoes (12 pieces)
  • cheese cream
  • chopped black olives
  • sour cream
  • salt
  • pepper
  • dill chopped
  • 1 egg for greased.

Method of preparation:

Prepare the filling cream, rubbing the cheese with a little sour cream, in which we add the black olives and dill. Also in this composition we will put the egg white. Cut the tomatoes in half crosswise, carefully remove the seeds and fill them with cream cheese.

Spread the puff pastry dough and cut it into squares that we place in a muffin tray. We will put at the base of each basket a teaspoon of cream cheese, over which we will place the cherry tomatoes. At the end, grease each basket with yolk, then put the tray in the preheated oven. We will know that I am ready when the puff pastry turns brown and golden. Mmm, savory!


Ingredients for 4 slices of bruschetta with tomatoes and prosciutto:

& # 8211 4 slices of raw ham

& # 8211 2 tablespoons olive oil

The recipe for Bruschetta with tomatoes and prosciutto is an extremely quick and simple one, you can easily make it in larger or smaller portions, depending on how many mouths we have to feed. It can be an unexpectedly good snack or a delicious appetizer for a big meal with the family.

So let's start with mixture of tomatoes and spices like this:

Step 1: Cut the tomatoes into small cubes and place over the spices, then mix a little until all the flavors intertwine.

Step 2: Cut the breads in half lengthwise and grease them with olive oil to brown them in the oven or in the pan. After browning, rub each slice with the garlic cut in half.

Step 3: Put the tomato mixture over the ciabatta slices, the prosciutto slices and sprinkle a little of your favorite cheese on top. Bake at 200 degrees for 5 minutes until the cheese melts. I'm ready to serve. Good appetite!