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Spiral mini tart appetizer with vegetables

Spiral mini tart appetizer with vegetables

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For the dough, sift the flour into a bowl and add the salt and butter cut into pieces. Homogenize the composition, crushing the butter between your fingers. When everything turns into a crumbly mixture, add the yolk and knead, then add water, little by little, stirring to form a homogeneous dough. Wrap the dough in foil and leave it to cool for 30 minutes.

Wash the vegetables and peel the carrot. Cut all the vegetables in half lengthwise, and then slice them lengthwise with a special knife, forming very thin strips.

Put the mozzarella on the large grater, then mix it with sour cream and add salt and pepper to taste.

Preheat the oven to 180 degrees C. Spread a sheet of dough that you cut with a round bowl and place the dough in the tart shapes, then prick it with a fork. Put the forms in the oven for about 5 minutes.

Pour the mozzarella composition over the dough.

Roll the vegetable slices, peeling them up, alternating them. As much as possible, the vegetables should be the same height. Do the same until you fill all the mini tarts. Sprinkle salt and pepper over the vegetables, optionally you can add a few drops of olive oil. Put the mini tarts in the oven for about 40 minutes.

Mini tarts with ham, cheese and cherry tomatoes

Mini tarts with ham, cheese and cherry tomatoes from: flour, milk, sugar, butter, oil, egg, dry yeast, salt, salad dressings, prosciutto or pressed ham, smoked cheese or mozzarella, cherry tomatoes, olives.


  • 370 g of flour
  • 230 ml milk
  • 1 tablespoon sugar
  • 40 g butter
  • 100 ml oil
  • 1 or
  • 1 teaspoon dry yeast
  • 1 pinch of salt
  • salad spices

For topping:

  • 150 g prosciutto or pressed ham
  • 100 g smoked cheese or mozzarella
  • 4-5 cherry tomatoes
  • a few olives

Method of preparation:

Sift the flour into a bowl and mix with the sugar, salt and yeast.

Pour the warm milk to a bearable hand temperature and stir continuously, then add the egg whites and oil and mix.

Knead the dough until you get a compact ball, adding flour, if necessary to get a suitable hard dough.

Let the dough rise in a warm place for about 30 minutes or until it doubles in volume.

On the work table sprinkled with flour, shape the dough into a stick that you divide into 8 equal parts, spread each piece with the rolling pin, in the form of thin sheets, which you grease with a thin layer of butter.

You overlap them by lightly pressing each sheet. Let the dough rest for 10 minutes, then spread it until you get a compact disc.

With a round shape for cookies, cut small discs with which you line the muffin tins, forming baskets. In the middle put the diced ham, tomatoes, olives and cheese.

Grease them with the yolk diluted with a little water and bake them over medium heat for 20-30 minutes, until they brown nicely on top.

Chicken and mushroom tart & # 8211 Mini appetizer appetizer

You will try it once and it will become the family's favorite summer salad. It is the easiest to make, because all the ingredients are put in the blender.

Thus, we get rid of the hard work required to prepare homemade mayonnaise.

& # 8211 1 kg Small zucchini (if they are large, have strong seeds and only the pulp should be used), steam them.

  • Drain the zucchini after soaking them a little.
  • Let them drain for at least 15 minutes.
  • Meanwhile, boil an egg, and prepare a raw yolk, a small onion and 3 cloves of garlic.
  • Put the onion and garlic in the blender, then the boiled egg, the yolk and 100ml oil.
  • We will get the tastiest mayonnaise.
  • Then put the zucchini in a blender and soak for another 2 minutes until you get a very fine paste.
  • Add a teaspoon of salt and serve on bread. It is the tastiest recipe for pumpkin salad.

Pumpkin Salad & # 8211 The easiest recipe & # 8211 Put everything in the blender

COMPLETE RECIPE: You can find it in the video below

Chicken Meat Soup & # 8211 Cooking recipe Chicken meatball soup from the category Soups. Specific Romania. How to make meatball soup

Dough (required for 12 mini pies): beat eggs with a pinch of salt and then add sugar, vanilla sugar and lemon peel and mix until melted.

Add the butter at room temperature, then the flour together with the baking powder.

The result is a dough that does not stick to hands that can be worked very easily.

I kneaded it very little, about 3 minutes, wrapped it in plastic wrap and put it in the fridge for 1 hour.

After the cooling time was over, I took the dough out of the fridge, spread it about 1.5 cm thick, then cut it into flower-shaped shapes.

I greased the shape of muffins with butter and I placed each cut piece by pressing lightly, so that it fits in the dimensions of the mini-tart shapes in the equipment.

I cut the rest of the dough with another type of shape (also a flower) that I left aside.

Each tart put in the shape of muffins is pricked with a fork then add a teaspoon full of jam then cover with the flower cut from the dough left aside.

If you still have some dough left, you can mix it with a little cocoa or dye, to make a small flattened ball and put it in the middle of the flower as I did, but it is possible without this aspect.

Baking mini pies

I baked the mini tarts in the preheated oven at 180 degrees Celsius for 15 minutes, then I put them aside to cool (the dough will have a golden-yellow color).

That's it, the jam mini-cakes are ready. They are very easy to make, they have a special look, and the & hellip taste is really hard to describe in words.

I warmly invite you to try this recipe too. You will definitely like it.

I wish you more cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.

Goat mini-pies

Veronica22 sent a wonderful recipe to our Contest: Goat Minites. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by

pastry dough
salt, basil
olive oil

Method of preparation
From the puff pastry I cut rectangles so big that I could fit 2 slices of tomato next to each other.
At the edge I marked at a distance of 1 cm a superficial cut border. I placed inside the tomato slices over which I sprinkled very little salt, then the mozzarella slice and on top I sprinkled basil and then I put a little olive oil!
Bake over high heat until the dough is browned and the cheese has melted on top.

Mini tarts with tuna and endive

Minibar with endive tone, a delicious appetizer and easy to prepare. Minitarte s & # 259n & # 259toase & # 537i appreciated by the whole family.
Linked endive, it is said that in 1850, on the farm of a Belgian from Brussels, who put some chicory roots in the cellars, in order to prepare a substitute from them later. of coffee. He forgot about them and when he looked for them at the end of the winter he noticed that those roots gave birth to some short, white leaves. 537i v & acircrful galben. Thus, Belgian farmers, enjoying this discovery of a new vegetable in the cold period, have expanded their culture throughout the country. They have a high content of hydrate, mineral salts and vitamins (A, C and B complex). It contains very little sodium and only one calorie per leaf.
They are excellent in vegetable or meat soups, as garnishes or au gratin & icircn oven. In order to relieve the bitter taste, they must be kept in salted water, mixed with a mixture (1-2 tablespoons per 1 liter of water) for 15-20 minutes.

Photo: Minitarte with tuna & # 537i andive & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i must:
3 endive
100 g sm & acircnt & acircn & # 259
1 packet of puff pastry
250 g tuna fillets or mackerel
50 g butter
2 or & # 259
1 tablespoon of juice and acircie
salt pepper
Preg & # 259te & # 537ti a & # 537a:
& Icircndep & # 259rtezi the spine of the endives & # 537i the outer leaves. Sprinkle them with lemon juice and cook for 5 minutes, melted butter. Beat the eggs with the sour cream, salt and pepper, then add the endive.
In the pan, place a layer of dough, then the fillet on the cut pieces, and on top of the dough, the mixture of endive with eggs and smear. Cover the tarts with another sheet cut out of the dough, grease the top with beaten egg and bake the tarts for 10 minutes on high heat, then another 10 minutes on medium heat.

Mini tarts with fish and broccoli

In the following list, Mini-pies with broccoli, we will need mayonnaise & # 259.
Mayonnaise it can be prepared from a boiled egg, or from a raw egg yolk and a boiled one. Both the eggs, the oil, the lemon juice and the mustard, which are most often used in the preparation of mayonnaise, must be at room temperature. We can make fasting mayonnaise by replacing the egg yolk with soy milk, or half a bag of fluffy bags (put them in a sieve and put them under running water). cold, then drain), or from the potato (boil a large potato and a suitable potato), let it cool, mix and gradually add the oil and the juice of the acircie).
A bowl of mayonnaise in which you put a good spoonful of freshly cut greens (blackberry, parsley, tarragon), which gives a special taste to a lettuce salad. # 259, from ro & # 537ii, or ro & # 537ii with cucumbers. Mixing mayonnaise with 1-2 cloves of finely ground garlic, you get an excellent sauce for boiled fish, wine brine, natural potatoes (ailloli sauce).

Photo: Minitarte cu & # 8239pe & # 537te & # 537i & # 8239broccoli & ndash Arhiv & # 259 Burda Rom & acircnia

& Icirc & # 539i & # 8239stop:
200 g & # 8239file of & # 8239pe & # 537te smoked
150 & # 8209200 g & # 8239broccoli
1 mini-appetizer package from & # 8239comer & # 539
3 & # 82094 tablespoons mayonnaise & # 259 light
1 tbsp & # 259 mu & # 537tar
white pepper & # 8239m & # 259cinat
Preg & # 259te & # 537ti a & # 537a:
Tai & # 8239pe & # 537tele & icircn & # 8239felii & # 537i & # 8239controlezi s & # 259 & # 8239nu mai & # 8239aib & # 259 oase, luego & icircl & # 8239m & # 259run & # 539e & # 537ti. Unwrap the broccoli & icircn & # 8239buche & # 539ele pe & # 8239care le & # 8239op & # 259re & # 537ti for 3 & # 82094 minutes, & icircn & # 8239ap & # 259 u & # 537or s & # 259rat & # 259. After you drain them, cut them into cubes of 82391 cm. Ai & # 8239grij & # 259 s & # 259 & # 8239p & # 259strezi 2 & # 82093 buchete pe & # 8239care le & # 8239tai & icircn & # 8239felii, pe & # 8239lungime & # 537i & # 8239le folose & # 537ti pentru aora.
Mix 8209 a bowl of mayonnaise with the seaweed. With the mixture obtained, fill the appetizer mini-cakes and decorate them with the broccoli bouquets. They are excellent for a cold buffet or for a meal with friends, along with a glass of white wine.

Recipes like at home & # 8211 at home!

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To make this project I created some new cake recipes, one I took from the repertoire of my mother, who since she is a retired teacher, has become a professional cake maker, one from my sister, another from an aunt, but all are wonderful, good-looking and fine. So, what is absolutely new in this recipe box and you will not find it on this blog, nor on others:

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Mini appetizer tarts with beetroot and cream cheese

Delicate and beautifully colored, these Mini appetizer tarts with beetroot and cream cheese will be a real delight on an appetizer platter.

Mini appetizer tarts with beetroot and cream cheese

Beetroot cream with beetroot has a slightly sweet, slightly salty, but also slightly spicy taste, and the dough baskets are crispy and perfectly complement the taste and appearance of the appetizer.

Here are the ingredients for the Mini Beetroot Tart Recipe with Beetroot and Cream Cheese:

  • For the dough:
  • 1 or
  • 100 gr butter with 82% fat
  • 200 gr yogurt
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 1 teaspoon ground cumin
  • 420 gr flour
  • For filling:
  • 2 pcs. small boiled beets
  • 200 gr fresh br & acircnză of cows
  • 140 gr cream of cheese with greens
  • a little horseradish paste to taste
  • salt
  • a few basil leaves

Recipe Mini appetizer tarts with beetroot and sour cream - Preparation

For tender dough of mini tarts, sift the flour into a bowl, mix it with a pinch of salt and baking powder and make a mixture in the middle of it. Add there: egg, yogurt mixed with baking soda, cold butter cut into smaller pieces and ground cumin.

We mix the ingredients quickly until we get a dough that is not very firm, but not sticky.

We pack the dough in cling film and refrigerate for 30-40 minutes.

After this interval, small spheres are portioned and the interiors of the mini tart shapes are wallpapered with them. The mini-dough is rolled with a fork, from place to place at the base, covered with baking paper and filled with beans. Bake the mini tart dough shapes at 180 degrees for 18-20 minutes.

For the filling, we mix the two types of cheese with diced beets and horseradish paste. Add a few finely chopped basil leaves and mix well.

With this mixture we fill the forms of mini tarts, after they cool.

Store cold in a saucepan with a lid until ready to serve.

Tone miniatures

1. In the sifted flour, make a hollow in which the brewer's yeast dissolved in a little lukewarm water with sugar is placed. Mix a little, then cover with flour and leave to rise for 5 minutes. Add the yogurt kept at room temperature, the oil and a little warm water with salt, so as to obtain a homogeneous dough. Cover with a towel and leave in a warm place to rise for 30 minutes.

2. Meanwhile, prepare the filling. Finely chop the onion and spinach in butter. Quench with 2-3 tablespoons of water and simmer until all the sauce is gone from the pan. Allow to cool and mix with beaten egg, grated cheese, salt and pepper to taste.

3. Place the dough in tart forms greased with a little oil and lined with flour, then bake in a hot oven over medium heat. Remove from the oven and when cooled slightly fill with the spinach composition. Put back in the oven and leave for another 10-15 minutes.

4. Serve with pieces of tuna sprinkled with lemon juice and garnish with greens.