New recipes

Salted strudel with spinach, bacon and salmon fillet

Salted strudel with spinach, bacon and salmon fillet

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I prepared the dough by mixing flour, salt, baking powder with soft margarine until well incorporated, I added an egg and a tablespoon and a half of milk, I worked it a little and it became like a ball, I wrapped it in food foil and I left it in the fridge to rest until I prepared the filling.

I put boiled water and frozen spinach in a saucepan and left it for 15 minutes until everything boiled and dissolved well, I added a clove of garlic and I removed it afterwards. I drained the spinach well and left it in the fridge. cool for a few minutes.

I fried the bacon slices in a non-stick pan.

I gave the salmon fillets thawed in flour, rosemary in Kotany powder, a little salt.

So I took the dough out of the fridge and worked it a little more with the flour so that it doesn't stick, I spread the dough well with a rolling pin, I gave it the shape of a bigger rectangle.

He prepared a yena bowl lined with baking paper, I placed my dough, sprinkled it with a little semolina and drilled a little with a fork so that it wouldn't swell during baking.

I placed two slices of bacon or fried ham in long slices, I placed a layer of spinach well squeezed and cooled on top, I placed the two slices of salmon given through flour and spices, I placed another layer of spinach and finally the last slices of fried ham, I closed the dough on top like a bundle, I cut the excess from which I formed the straps on top, the dough came out fixed.

I greased it with yolk mixed with a little lemon juice and put it in the preheated oven at 180 degrees for 40 minutes, it is a matter of baking more dough and salmon. You can check with a stick if we want to see how it is baked.

I let it rest for a few minutes until it was cut and served. A delicacy of great days!

15 special appetizer recipes for New Year's Eve 2018: You will impress all your guests!

APERITIVE REVELION. Prepare something different for the New Year's Eve 2018 meal. Guests will surely expect dishes with sausages, vegetables and some meatballs. That's why you have to pleasantly surprise them and offer them something else. Here are some quick ideas for New Year's appetizers we suggest!

1. NEW YEAR'S EVE APERITIVE. Eggs stuffed with cheddar cheese


12 eggs
2 tablespoons grated Cheddar cheese
1/2 cup mayonnaise
1 tablespoon mustard
4 slices of bacon

NEW YEAR'S EVE APERITIVE. Method of preparation:

Boil eggs for 10-12 minutes and pour cold water over them until they reach room temperature. Peel a squash, grate it and cut it in half.

In a clean pan, fry the bacon until it turns brown. Drain on dry napkins. Remove the yolks and mix with mayonnaise, mustard, cheddar cheese and small pieces of bacon. Fill the egg halves with this mixture and cool them in the fridge for a few hours.

You can decorate eggs stuffed with cheddar and bacon with a few parsley leaves. They are served cold in the hall.

NEW YEAR'S EVE APERITIVE. 2. Baked sausages


about 70 grams of brown sugar
450 gr bacon, cut into slices
a few pieces of smoked sausages

NEW YEAR'S EVE APERITIVE. Method of preparation:

Preheat the oven to 170 degrees Celsius. Wrap each sausage in a slice of bacon, catch it with a toothpick and place it in a tray lined with baking paper. Before putting everything in the oven, sprinkle some sugar over the preparation. After 30-40 minutes, the snack is ready.



2 sheets of pie
2 tablespoons butter
2 tablespoons flour
1 teaspoon kosher salt
3/4 cup whole milk
1/4 teaspoon ground black pepper
1 roasted chicken breast
1/4 cup grated Parmesan cheese
1 cup finely chopped broccoli bouquets
1 or

NEW YEAR'S EVE APERITIVE. Method of preparation:

Melt the butter in a saucepan at medium temperature, add the flour and mix the mixture for 1-2 minutes. Gradually add the milk and continue to mix and boil the composition for 6 minutes. Remove the pan from the heat and incorporate the salt, pepper, parmesan, finely chopped chicken breast and pieces of broccoli, which you have prepared in advance in a steamer.

Cut out the pie sheets so that you can place them in muffin tins and have a #capace & # 8221 for each one. Grease a special compartment tray for muffins and line it with flour. Place the pie sheets in each compartment, fill them with the chicken and broccoli mixture and cover them with other pie sheets.

Beat the egg with a tablespoon of water in a small bowl with a fork and grease the mini-pies with the mixture. Bake them in the preheated oven at 180 degrees for 15-20 minutes, until golden brown.

APERITIVE REVELION. 4. Mushrooms stuffed with parmesan


about 20 mushrooms, large (fresh)
2 white onions, finely chopped
4 cloves garlic, finely chopped
a bunch of dill
a bunch of parsley
100 g parmesan race
2 tablespoons olive oil
black pepper, freshly ground

NEW YEAR'S EVE APERITIVE. Method of preparation:

Clean the mushrooms, wash them well and spread the legs. The hats are left in a bowl of water until use, and their legs are finely chopped. In a frying pan add the oil, onion, garlic and mushroom legs and cook together until softened and the juice left by them evaporates. When they are ready, season with salt and pepper to taste and leave to cool for about 15 minutes.

Meanwhile, finely chop the dill and parsley. Add over the previously prepared composition and mix well. Grease a large pan with oil. Drain the water caps and place in the pan. Sprinkle salt and pepper on top, then fill each mushroom with the above composites.

Add the tray to the preheated oven at 180oC for 30 minutes. When they are almost ready, remove the tray and sprinkle the Parmesan cheese over the mushrooms. Add again to the oven until the Parmesan cheese melts and begins to brown.

Tip: To check if the mushrooms have ripened, prick their edge with a fork. If the fork enters them easily, it means that they are ready.

They are served as such, with freshly prepared bread at home, or they can be served as a garnish for steaks.

NEW YEAR'S EVE APERITIVE. 5. Roll with salmon and cream cheese


1 packet of cream cheese
1 tablespoon fresh and chopped dill or a teaspoon of dried dill
4 was tortilla
a smoked salmon, finely chopped
16 spinach leaves
16 slices of red bell pepper

APERITIVE REVELION. Method of preparation:

Mix the dill with the cream cheese. Put 50 gr of the composition on each tortilla, then a quarter of the salmon. Cover with 3-4 spinach leaves and 4 slices of red pepper. Roll the tortilla sheets, squeezing them tightly, and wrap them in cling film. Put them in the fridge for at least 2 hours, but no more than 24 hours before serving.

APERITIVE REVELION.6. Chicken skewers


4 pcs. boneless chicken skin and skin, cut into cubes
450 gr sliced ​​bacon
about 100 gr of barbecue sauce

NEW YEAR'S EVE APERITIVE. Method of preparation:

Preheat the oven to 130 degrees Celsius. Wrap each meat cube in a slice of bacon, catch it with a toothpick or skewer stick and dip in the barbecue sauce. Put the skewers in the oven. After 20 minutes, take out the tray, pour the beard sauce over the skewers and put them back in the oven, also for 20 minutes.

NEW YEAR'S EVE APERITIVE. 7. Light appetizer with tortellini pasta


Cheese-flavored tortellini (cooked according to the instructions on the package)
dressing italian
a few cherry tomatoes
a few pitted cars
diced cheese
6 skewer sticks

NEW YEAR'S EVE APERITIVE. Method of preparation:

Put tortellini in the dressing room and put the dish in the fridge overnight. The next day, stick pasta, olives, halved tomatoes and cheese in the skewer. You can add other ingredients, according to your preferences.

NEW YEAR'S EVE APERITIVE. 8. Mini-lasagna with mushrooms and mozzarella


340 gr minced turkey meat
1/4 teaspoon salt
1/4 teaspoon pepper
230 gr chopped onion
100 gr chopped mushrooms
2 cloves crushed garlic
about 400 gr of tomato sauce
3 teaspoons dried oregano
1/2 teaspoon dried basil
about 350 gr of semi-degreased ricotta cheese
about 350 gr of grated mozzarella cheese
24 pieces of dough

NEW YEAR'S EVE APERITIVE. Method of preparation:

Preheat the oven to 170 degrees Celsius. Put a pan on medium heat, and after it has heated up, put salt, pepper, meat, mushrooms and onions in it. Mix in the composition for about 10 minutes, until the meat is cooked, then add the garlic and mix for another 30 seconds. Add the tomato sauce and 2 teaspoons of oregano. Let it simmer for about 10 minutes, then remove from the heat. In a large bowl, mix the ricotta cheese with salt and a pinch of pepper, basil and the rest of the oregano. Set it aside.

Spray the cooking spray into the muffin papers, put them in a special shape, then put a sheet of dough in each, fill half with ricotta and half with meat. Follow other sheets of dough, ricotta on each, then a little tomato sauce (if you have any left) and mozzarella. Bake for 10 minutes or until cheese is completely melted.

NEW YEAR'S EVE APERITIVE. 9. Puff pastry with olives and milk


350 gr puff pastry
15 green olives stuffed with peppers
1 yolk
1 tablespoon milk

NEW YEAR'S EVE APERITIVE. Method of preparation:

Spread the puff pastry in a rectangle (32x15cm) with a thickness of 3mm. Cut it lengthwise into two pieces of 18 and 14 cm. Let them cool for 10 minutes. Place the smaller piece of dough on a tray sprinkled with flour. Place on it, on the side of 14 cm, 5 olives end to end, starting from 1.5 cm from the edge.

Form two more rows (2cm apart) with the rest of the olives. Grease the entire surface of the dough around the olives with the beaten egg yolk. Cover with the other sheet of dough and lightly press on the entire surface so that it sticks well around the olives. Put everything in the fridge for 20 minutes.

Preheat the oven to 200C / gas stage 6. Level the edges of the dough, then cut into strips lengthwise so that the olives remain in the section. Place the puff pastry on a baking sheet and bake for 5-6 minutes. Take them out on a grill to cool.

NEW YEAR'S EVE APERITIVE. 10. Sandwich with salmon and horseradish


250 g smoked salmon broken into strips
100 g cream cheese
2 teaspoons horseradish ras
aromatic herbs
4 slices of rye bread
boiled egg

APERITIVE REVELION. Method of preparation:

Mix the cream cheese with the horseradish and spread it on the slices of toast. Add strips of salmon and herbs and egg. Serve with lemon slices.

APERITIVE REVELION. 11. Meatballs with meat, cheese and onions


400 gr beef, minced
1/3 can of cheddar shaved cheese
1/2 cane sos barbecue
1 packet of pie dough or puff pastry
2 tablespoons finely chopped onion

NEW YEAR'S EVE APERITIVE. Method of preparation:

Preheat the oven to 180oC. Grease a muffin pan with butter or oil. Put the beef in a large pan and cook until brown. Add the onion and barbeque sauce and leave it on the fire for a few more minutes. Season everything with salt and pepper to taste.

Line each muffin tin with dough and add a teaspoon of the meat composition to each muffin. Add the pan to the oven for 12 minutes. Then sprinkle the Cheddar cheese over the muffins and add everything to the oven for another 3 minutes, or until the dough is baked.
Remove the tray from the oven and let the muffins rest for 5 minutes. Then take them out on a plate and serve them immediately. You can serve them both as an appetizer if you have guests, and as a main course.

NEW YEAR'S EVE APERITIVE. 12. Basil meringues with cheese


60 g grated Gruyere cheese
60 g flour
2 eggs
¼ teaspoon salt
2 tablespoons grated Parmesan cheese
60 g butter
120 ml water
½ teaspoon of dried basil
paprika (sweet or hot, to taste)
garlic powder

APERITIVE REVELION. Method of preparation:

Put water with butter, basil, a clove of garlic and a pinch of paprika on the fire and let it heat up. Put flour at once and mix vigorously. Keep on the fire until the composition hangs from the walls of the vessel, then set aside. Leave for 5 minutes and incorporate, one by one, eggs, mixing very well after each, then Gruyere cheese. Fill a pastry cone with this composition and form the meringues on the tray lined with baking paper, leaving space between them.

Sprinkle Parmesan on top and bake on high heat for 10 minutes, then reduce the heat and leave for another 10-12 minutes or until the cheese meringues turn golden and appetizing. Remove and leave for 3-4 minutes, then serve hot.

NEW YEAR'S EVE APERITIVE.13. Mini tarts with telemea


For the countertop:
1 or
300 gr of flour
150 gr of butter
A tablespoon of grated Parmesan cheese
2-3 tablespoons of liquid cream
dried thyme

For the filling:
250 gr of sour cream
2 bunches of green onions
2 cloves of garlic
a teaspoon of very good quality mustard
2 tablespoons oil
100 gr nuts
2 eggs
200 gr of salted cheese (dried telemea)

NEW YEAR'S EVE APERITIVE. Method of preparation:

The butter and flour for the countertop are mixed by hand. In the sandy dough put the parmesan, thyme, salt and egg. Mix well and add sour cream. Knead the dough a little and leave it to cool for 30 minutes. From the dough, spread a sheet that is put in the forms of mini tarts or in a classic tart shape. Finely chopped green onions are cooked for a few minutes in hot oil. Add the chopped garlic and cook for another two minutes. Set it aside.

When the onion has cooled well, add the mustard and sour cream. Stir well. Add the shredded cheese with a fork or grated. Beat the eggs and add them to the cheese composition. Homogenize well. Put the ground nutmeg and pepper. Crush the walnuts with a rolling pin until they are small enough to reach the size of the peas. Put the walnuts in the filling mixture and put the cream in the dough holes.

Bake these mini tarts with cheese, nuts and green onions, in a well-heated oven, over low heat for 25-30 minutes. In the version of mini tarts with cheese, nuts and green onions, they are made quickly, but in a classic tray, baking takes about 10-15 minutes longer. These mini tarts with cheese, nuts and green onions are just as good and cold and hot.

NEW YEAR'S EVE APERITIVE. 14. Rolls with spinach and cheese


1 packet of lasagna sheets
chopped spinach (thawed and well drained)
ricotta cheese
about 100 gr parmesan
1 or
1/2 teaspoon crushed garlic
1/2 teaspoon Italian mixture
pizza sauce
about 230 gr of grated mozzarella

NEW YEAR'S EVE APERITIVE. Method of preparation:

Preheat the oven to 176 degrees Celsius. Mix the spinach with ricotta, parmesan, egg, garlic and Italian mix. Match pepper and salt.
Wipe the lasagna sheets with absorbent kitchen towels, then spread them on parchment sheets. Halve them in width. Put 2-3 tablespoons of the ricotta mixture on each one, then roll them so that you reach the part where there is no filling.

Then cut each sheet in half and place the rolls in a greased pan. Cover them with the pizza sauce and mozzarella. Finally, put a foil over the tray and put it in the oven for 18-20 minutes or until the cheese has melted. Serve hot rolls.

NEW YEAR'S EVE APERITIVE. 15. Baked salmon meatballs


300 gr salmon fillet
1 or
2 cloves garlic
1 tablespoon soy sauce
1 tablespoon breadcrumbs
2 tablespoons olive oil
a few strands of green onions
a few strands of green parsley
salt pepper

APERITIVE REVELION. Method of preparation:

First we remove the skin from the fillets if it exists then we cut the fillet into smaller pieces and put them in the bowl of the food processor. We turn on the robot and chop the salmon meat. I didn't mix it much because the pasta will be made.

Add the egg, crushed garlic, salt, pepper, soy sauce, finely chopped onion and parsley. Do not add much salt because the soy sauce is also salty. Mix until you get a homogeneous composition.

With your hands greased with a little olive oil, shape the meatballs and place them in a tray lined with baking paper. Don't make them too big because they will stay raw in the middle.

Pour a drop of olive oil on each meatball. Bake the salmon meatballs at 160 degrees using the ventilation function for 30 minutes.

Smoked fish paste

Smoked fish paste recipes: how to cook smoked fish paste and the tastiest recipes for fish pasta with mayonnaise, jamie oliver spring pasta, smoked salmon pate, smoked ciolan meatball, smoked mackerel salad with celery, smoked ciolan meatball, smoked ciolan meatball, fish soup, salted fish, mackerel brine.

Potato salad with smoked fish

Salads, Fish salads, 8 potatoes, 4 eggs, 200 g smoked fish (I had mackerel), 2 onions, mayonnaise, salt, oil, vinegar.

Smoked Fish Salad

Salads, Fish salads, Fish 4 - 5 smaller potatoes 150 gr frozen vegetables (Mexican mixture) 200 gr smoked fish (herring) olives 1 lemon 1 small onion salad leaves for decoration

Tomatoes stuffed with caviar and smoked fish

Appetizers, Appetizers with fish, Fish for 4 tomatoes: a bowl of caviar (200-300 g) a quarter of a smoked fish (mackerel), a few sprigs of dill parsley.

Smoked salmon rillette

Fish, Appetizers, Salmon 250 g smoked salmon 1 onion salt chilli pepper juice from 1/2 lemon 1 teaspoon tarragon 2 tablespoons sour cream 1 teaspoon horseradish paste

Mackerel or smoked herring salad

Salads, Fish salads, Fish 300 g smoked fish (mackerel or herring) 300 g suitable potatoes 2-3 carrots 100 g pea mayonnaise to taste lemon juice 1 teaspoon mustard julienned onions or diced

Mini-rolls with smoked salmon

Appetizers, Fish appetizers, Fish for potetlomper (a kind of potato cakes): - 1 kg of potatoes - 1 teaspoon of salt - approx. 2-3 dl (120-180g) white flour for filling: smoked salmon

Rocket salad with smoked fish

Salads o1 smoked fish 250 g o150 g arugula o1 orange o1 red onion o30 g of chivas o10 almonds o8-10 sliced ​​olives olive oil and balsamic acetto opiper bone o3 sour cucumbers

Salad with smoked mackerel and celery

Salads, Fish salads, Fish for 5 servings: smoked mackerel - 250 g celery - 300 g Jonathan apples - 150 g onions - 100 g mayonnaise - 250 g salt and pepper

Shuba - Russian salad with smoked herring

Fish, Salads 700 g smoked herring 2 beets 2 potatoes 3 carrots 3 eggs salt pepper 250 g mayonnaise 2 teaspoons mustard 2 onions

Raw and smoked fish paste

Appetizers, Appetizers with fish, Fish ingredients: - 1 kg of boiled and deboned cod - 2 smoked fish (mackerel or herring), cleaned of skin and bones - 500 gr mackerel / marinated herring, - 3-4 tablespoons of homemade mayonnaise (1 egg and about 100 -150 ml of oil) - 3-4 tablespoons of yogurt - 100 gr.

Fish fillet with smoked bacon, lemon mayonnaise and asparagus

Meals, Fish dishes, Fish ingredients: - 4 fish fillets (cod, haddock, monkfish) of 200g each - 2 sprigs of rosemary, broken and finely chopped leaves - grated peel and juice of two lemons - ground black pepper - 10-12 slices of smoked bacon (depending on how big.

Potato salad and smoked fish

Water 4-5 medium potatoes cleaned and washed 200 g of smoked fish fillets a cleaned and washed red onion 2 tablespoons mustard 2 tablespoons olive oil 3 teaspoons apple cider vinegar salt freshly ground pepper water

Delicious fish paste

Appetizers, Appetizers with fish, 2 canned fish in oil (sardines, tuna), 100 g butter, salt, pepper to taste, lemon juice, 1 small onion

American pancakes with smoked salmon and peas

Appetizers, Appetizers with fish, Fish for 2 servings: 2 eggs 4 tablespoons flour 4 tablespoons milk 4 tablespoons peas (I used canned bonduelle) 100 g smoked salmon pepper salt 3 tablespoons olive oil

Smoked salmon with barley pasta

Meals, Fish dishes, Over 1 cup of barley (looks like rice but is pasta), green cucumber of any kind, smoked salmon, lemon juice, green dill, two tablespoons olive oil

Tart with smoked fish (sprot) and olives

a packet of puff pastry dough (400-450 gr.) 150 gr. of smoked sprot 150 gr. pitted olives 2 cleaned and washed onions 2 cleaned and washed peppers 6-7 small cloves of cleaned and washed garlic 4 tablespoons tomato paste 3 tablespoons.

Mimosa salad

Salads, Fish salads, Fish 400 gr smoked sprat 5 potatoes 3 carrots 5 eggs mayonnaise

Smoked Mackerel Salad With Beets

Fish, Salads 4 beets (both red and white) 300g smoked mackerel 3 tablespoons dill vinegar 50g hazelnuts

Potato pancakes with smoked salmon

Appetizers, Appetizers with fish, Over 500 g potatoes 1 onion 1 egg 2 tablespoons flour 50 g smoked salmon 200 g cream cheese philadelphia 2 tablespoons lemon juice 1/2 link dill salt pepper oil for frying a little grated lemon peel for decoration

Smoked mackerel salad

Mackerel, Fish, Appetizers 2 pieces smoked mackerel 2 egg yolks 2 teaspoons mustard 2 tablespoons sour cream 200 ml salt pepper oil 1 cucumber 2 tablespoons lemon juice

Tart with broccoli and smoked salmon

Meals, Fish dishes, Fish for dough: 250g flour 125g butter 1 egg 2 tablespoons cold water a pinch of salt tart composition: 200g bouquets frozen broccoli 200g smoked salmon 200g salmon fillets 200g sour cream 2 eggs a tablespoon grated Parmesan salt and pepper to taste

Fish Pie With Shrimp And Leek

Pie, Over 600ml milk 300ml liquid cream 450g fish fillets 225g smoked fish 175g shrimp, boiled 3 boiled eggs, peeled and cut into pieces 100g butter 45g flour 3 tablespoons chopped parsley 1 kg peeled potatoes 1 leek, cut into thin slices 75g cheese.

Rolls with smoked salmon and cream cheese

Appetizers, Salmon, Fish toast (french toast) smoked salmon (slices as thin as possible) cream cheese spices

Browned buns with smoked salmon

Appetizers, Appetizers with fish, Fish for 2 servings: 2 buns with seeds 100 g smoked salmon half a bunch of dill - if you don't have it, you can put basil 100 g cottage cheese half a small red onion salt and pepper - optional

Shrimp Meatballs with Smoked Salmon

Fish, Appetizers 450g boiled and crushed potatoes 200g smoked salmon 150g boiled shrimp 3 green onions dill 2 tablespoons olive oil lettuce lemon slices

Tortilla wraps with smoked salmon and spinach

Appetizers, Salmon, Over 1/2 cup sour cream 1 tablespoon mayonnaise 2 teaspoons chives 2 teaspoons dill 1 tablespoon lemon juice salt pepper 4 sticks 60 g baby spinach 250 g smoked salmon

Minitort with mackerel pate

Lemon, Lemon -300 gr smoked fish -1 bunch of parsley -1 lemon -1 box of 200 gr cream of cottage cheese -3-4 tablespoons horseradish paste -3 tablespoons olive oil -4 slices bread-salt-pepper

Smoked fish salad

Appetizers, Appetizers with fish, Beetroot Fish 3-4 pcs medium potatoes - 4-5 pcs medium eggs - 2 pcs onion - 1 pcs medium mackerel brine 1-2 pcs medium mayonnaise

Salmon pasta

Appetizers, Appetizers with fish, Fish ingredients for approx. 12 sandwiches: 160 gr of canned pink salmon 3 tablespoons of slightly salted cheese 1-2 teaspoons of horseradish paste (without mayonnaise) pepper, dill salt to taste

Smoked salmon roll with cream cheese and avocado

Appetizers, Fish, Salmon 2 avocado 200 g cream cheese juice from 1/2 lemon pepper salt 300 g smoked salmon herbs (thyme, oregano, basil, dill)

Smoked salmon with ricotta

Appetizers, Appetizers with fish, Fish ingredients for 4 people: • 250g yellow ricotta • 4 slices of smoked salmon • 1 bunch of fresh dill • watercress • some sliced ​​mushrooms • extra virgin olive oil • pink peppercorns • salt

Salad paste

Meals with fish a salted fish a carrot an onion 2-3 cloves garlic peppercorns, bay leaf ,. 200 ml vinegar 300 ml pasta water: 50 ml ground pepper oil ground nutmeg, salt to taste

Smoked Salmon Pate With Radishes And Pickled Cucumbers

Fish, Appetizers 200g smoked salmon 280g sour cream 1 lemon - parsley juice 2 teaspoons horseradish sauce 100ml liquid radish cream 1/2 cucumber 3 tablespoons vinegar 2 tablespoons powdered sugar toast olive oil

Appetizer cake with smoked salmon

Appetizers 300 g smoked salmon 1 onion 2 potatoes 2 eggs 2 carrots 1 beets 5 tablespoons mayonnaise salt pepper for decoration: a few slices of smoked salmon parsley

Fish curry

Over 1 tablespoon olive oil 400ml coconut milk 200ml chicken or fish soup, hot 250g potatoes, cut into 2 cm cubes 150g green beans, cut 450g white fish, without skin, cut into pieces 1/2 lime - coriander juice fresh, chopped for.

Cream cheese with smoked salmon and dill

Salmon, Fish, Appetizers 200 g smoked salmon 200 g cream cheese 1 tablespoon lemon juice 1 cucumber salt pepper fresh dill

Smoked Salmon With Maple Syrup And Mustard

Over 3 tablespoons mustard 1 tablespoon maple syrup 1/4 teaspoon paprika 1/4 teaspoon ground pepper 1/8 teaspoon salt 4 fillets smoked salmon

Sour cabbage with smoked ciolan

Meat dishes a sour cabbage suitable for the sea 400 g smoked ciolan a tablespoon tomato paste 0 bay leaf thyme pepper paprika hot vegeta a tablespoon of lard (oil) a cup of vegetable soup a bunch of dill

Bean stew with Smoked Ciolan

Meat dishes 750-1000 gr of dried beans 2 onions 1-2 red hot peppers 2 carrots 1 potato 1 smoked thyme thyme salt hot pepper oil 3-4 cloves crushed garlic oil tomato paste hot paprika

Salmon cream with cheese

Appetizers, Appetizers with fish, Over 180 g smoked salmon 200 g cream cheese 1-2 teaspoons lemon juice 1 tablespoon finely chopped dill a cucumber

Potato salad with herring

Salads, Fish salads, Fish 2 boiled potatoes olives smoked herring fillets 2 pickled cucumbers soda philadelphia leek vegeta 3 boiled eggs

Smoked Fish Soup, Leeks and Potatoes

Soups, Soups and broths 300g alaska pollock fillets, smoked 650ml vegetable vegetable butter 2 large leeks, cleaned, washed and finely sliced ​​500g potatoes, peeled and diced 4 tablespoons fresh parsley, chopped parsley (optional)

Marinated herring salad

Salads, Fish salads, Fish 1 boiled potato 1 lemon 1 cucumber 1 donut 125 g philadelphia cheese leek salt pepper dill basil 4 tablespoons sour cream garlic smoked herring fillet olive oil balsamic vinegar

Salmon Pate

Appetizers, Appetizers with fish, Over 150 g smoked salmon juice and peel from 1/2 lemon 50 g butter 1 clove garlic 5 tablespoons sour cream 1 teaspoon grated horseradish (I did not put) salt, pepper 2 tablespoons freshly chopped dill

Cheese roll with smoked salmon

Cheese, Salmon 300 g cheese 180 g smoked salmon (that's how much my smoked salmon weighed).

Fusilli with smoked salmon

Fish dishes, Easter and pizza 160 g rice fusilli 100 g young spinach leaves 150 g smoked salmon cut into thin strips 2 fried only thinly sliced ​​white 100 ml vegetable stock 50 g sour cream 32% fat 1-2 tablespoons olive oil rice 1 teaspoon ground white pepper

Smoked case breath

Cream 400 g smoked cheese (cheese can be replaced with smoked cheese) 5 eggs 140 g sour cream 1-2 tablespoons flour 1/2 glass of milk a little oil for salt wallpaper

Salad with mackerel and corn

Salads, Fish salads, Fish 1 smoked mackerel of about 250 grams 1 lemon corn grains 150 grams green onion mayonnaise of 2 yolks

Fish Meatballs With Horseradish And Lemon

Over 200g smoked salmon fillets 1 1/2 tablespoons horseradish 1 lemon 400g mashed potatoes 3 tablespoons olive oil 110g chopped green onions 1 tablespoon flour 130g fresh mayonnaise 100g salad

Fish roll with pancake sheet

Foods, Fish dishes, Fish on a pancake sheet, butter paste with greens, spices, thin slices of marinated fish fillets - salmon or canned, lemon and olive slices.

4. Melon prosciutto de vara Salad

  • Prep time: 7 min
  • Cooking time: 3 min
  • Total time: 10 min
  • Serves: 1


  • ½ cup of sliced ​​muskmelon
  • ½ baby spinach rocket cup
  • 6 slices of ham
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon olive oil
  • Honey 1 teaspoon
  • ¼ teaspoon black pepper
  • Salt to taste

How to prepare

  1. Mix olive oil, honey, balsamic vinegar, black pepper and salt in a bowl.
  2. Throw slices of melon, rocket spinach for children, and slices of prosciutto into another bowl.
  3. Add the salad and mix well before eating.

Celery cream soup with shrimp

If you do not want to overdo it with eating even on weekends, then we recommend it dinner recipe easy to make and digest.


& bull 3 tablespoons butter
& bull 115 g of salted butter
& bull 1 tablespoon unsalted butter
& bull 3 large leek bundles
& bull 2 ​​threads of thyme
& bull 1 tablespoon chopped thyme
& bull 100 ml of dry white wine
& bull 1.5 l chicken soup
& bull about 1 kg of celery roots cleaned and cut into pieces
& bull 200 g grams of golden potatoes
& bull sare
& bull 100 ml sour cream
& bull 1 tablespoon chopped onion
& bull 200-250 g of peeled shrimp
& bull Piper
& bull 30 g green apples cut into pieces

Method of preparation:

Add in a pan 3 tablespoons of butter, leeks and thyme sprigs and simmer for about 8 minutes (until the leeks are soft). Pour the wine and boil for another 2 minutes, then gradually add the chicken broth, celery, potatoes and salt and let it boil until the vegetables are completely cooked. Then put all the vegetables in a blender and mix until you get a cream, over which add a quarter of the amount of sour cream.

In another bowl, melt the rest of the butter, over which add the onion and shrimp, which are cooked for about 8 minutes. After they are ready, add the rest of the cream and season with salt and pepper, then keep it on the fire for another 1-2 minutes.

Celery cream is served in bowls, in which 2-3 tablespoons of shrimp are added. Good appetite!

Ala's Cooking

Dough pancakes:
140 gr flour
2 eggs
1 yolk
250 ml milk
200 gr telemea cheese
200 gr fresh spinach
1 red onion
2 green onion threads
salt, pepper, paprika
1 or
1 album
2 tablespoons sour cream
50 gr cheese

Prepare the pancake dough and bake them. I had 10 smaller pieces.
Chop the onion and put it to harden. Add the spinach, green onions and leave the dill on the fire, covered, until the spinach is soft. . Then mix with grated Telemea cheese and season. Place the filling in the middle of the pancakes, roll and place in a greased pan lined with breadcrumbs. Beat the egg and egg white, add the sour cream and pour over the pancakes. Sprinkle grated cheese on top. Bake for 15 minutes, until golden brown. Serve with sour cream.

140 gr flour
2 eggs
1 yolk
250 ml milk
200 grams of salty cheese
200 grams of fresh spinach
1 red onion
2 green onions
salt, pepper, paprika
1 egg
1 egg white
2 tablespoons sour cream
50 g cheese

Prepare the dough for pancakes and cook them. I've got 10 smaller pancakes.
In a large saucepan heat the olive oil and fry the minced onion. Add the spinach, green onion and dill. Leave it on fire, covered, until spinach is cooked.
Then mix with salty cheese and seasn to taste. Put the filling on the pancakes and sit them on the baking tray.
Mix the egg, the egg white add sour cream and pour over pancakes. Sprinkle over cheese.
Bake for 15 minutes, until crisp. Serve with sour cream.

Share This Post


Woe to me and my stomach. Today I clearly dream of your strudel. Kisses

good bad everything! please tell me what percentage of fat your cheese has, because I only find quark (it's a bit sour and skim). it's good but it's a bit watery and I have to put semolina in the composition. can you give me any idea ?! hello, mihaela!

Mihaela, I used Twarog cow's cheese from Dr. Oetcher for this strudel. It says on the label that it has 15% fat. But most of the time I use my grandmother's cheese from the country. Bio! :))

If the cheese is too soft, put only the yolks and "tie" with a few tablespoons of starch (1-2). I don't think I've ever done it with semolina.

Sarah, my dear. you're far away. otherwise we invite you to a portion. : *

I really feel like it, it looks too good.

I haven't made cheese in a long time and she's kind of craving now that I see this beauty!

How good, I really like it, it looks really good!

Very good pie! Wonderful, really! Many kisses!

Se vede ca s-a racit la iasi!
lumea, adica Miha, are chef de aprins cuptoarele, de intins cu sucitorul, de copt.
aoleu. hai la mine la o cafea si ia si o bucata de strudel din asta , mai Miha, mai
O zi faina

Bunuta tareeeeeeeeeeee , mai Miha !
Wk , pe sufletul tau !
Diana .

Asa da! fara foi mesterite.. ca m-ai omorat )) bun si gustos! pupici

daaaaaaaa , bunaciune de strudel . mie cel mai mult imi place cu visine , facea bunica mea si mancam pe rupte .

cunoasteti cumva reteta de foi de placinta? Situl dvs e minunat. Congratulations

Din pacate nu am o astfel de reteta, dar o sa caut si poate ma invrednicesc curand sa o fac. :)

Aperitive de Crăciun 2019: 15 rețete inedite de aperitive cu poze

Aperitive de Crăciun 2019. Iata ce idei rapide pentru aperitivele pentru masa de Crăciun iti sugeram!



Aperitive de Crăciun 2019. Pregateste ceva diferit pentru masa de Crăciun. Musafirii sigur se vor astepta la platouri cu mezeluri, legume si niste piftie. Tocmai de aceea trebuie sa-i surprinzi placut si sa le oferi altceva.

Aperitive de Revelion 2019. 5. Rulou cu somon si crema de branza

Aperitive de Revelion 2019. ingredients:

1 pachet de crema de branza
1 lingura marar proaspat si tocat sau o lingurita de marar uscar
4 foi de tortilla
un somon afumat, taiat fin
16 frunze de spanac
16 felii de ardei gras rosu

Aperitive de Revelion 2019. Method of preparation:

Amesteca mararul cu crema de branza. Pune cate 50 gr din compozitie pe fiecare tortilla, apoi cate un sfert din somon. Cover with 3-4 spinach leaves and 4 slices of red pepper. Roll the tortilla sheets, squeezing them tightly, and wrap them in cling film. Put them in the fridge for at least 2 hours, but no more than 24 hours before serving.

Ingrediente Sufleu Cu Branza Leerdammer

  • 40 de grame de unt
  • 40 de grame de faina
  • 190 de ml. de lapte fierbinte
  • 50 de grame de branza Leerdammer + 1 lingura pentru topping
  • 2 eggs
  • 1 varf de cutit de nucsoara rasa , piper
  • in plus, unt pentru uns formele
  • optional, pentru servire: 2 mere mari, frunze de salata dupa gust, 1 lingura de zahar, zeama de la 1/2 lamaie, 1 lingura ulei de masline, 20 de grame de unt, sare si piper

Preparare Sufleu Cu Branza Leerdammer:

1. Daca veti dori sa urmati si sugestia mea de servire, inainte de a incepe prepararea propriu zisa a sufleului e bine sa alegeti, sa spalati si sa zvantati frunzele de salata si sa caramelizati 1 lingura de zahar intr-o tigaie. Adaugati merele curatate de coaja si seminte si feliate, untul si 2 linguri de zeama de lamaie. Gatiti merele pe foc mediu pana se imbraca intr-un sirop gros de caramel, apoi trageti-le deoparte.

2. Se porneste cuptorul si se fixeaza la 180 de grade Celsius. Pentru acesta reteta am folosit branza Leerdammer Original.
3. Untul se topeste pe foc mediu intr-o craticioara, se adauga faina si se amesteca energic pana se impregneaza cu unt. Se stinge imediat cu laptele fierbinte turnat in fir subtire, in timp ce se amesteca viguros cu telul in forma de para, ca sa nu se formeze deloc cocoloase. De indata ce s-a ingrosat, sosul de baza se trage de pe foc.

4. Branza Leerdammer trebuie sa fie pregatita dinainte, razuind 50 de grame pe o razatoare fina. Imediat dupa aceea, se adauga la sosul de baza galbenusurile si se amesteca energic.

5. Albusurile se bat spuma tare cu 1 lingurita rasa de sare. Se adauga la sosul de baza branza Leerdammer, nucsoara, sare si piper dupa gust (tineti cont ca si branza e sarata si ati sarat si albusurile) si se omogenizeaza bine. 2 linguri de albus se incorporeaza in sosul de baza, amestecand viguros, apoi toata compozitia se toarna peste albusurile spuma, amestecand usor, cu o spatula flexibila, asa incat aerul continut de albusuri sa nu fie in totalitate eliminat, acesta fiind unicul „agent de crestere” din aceasta compozitie.

6. Se pregatesc 4 forme tip ramequin, ungandu-le bine cu unt solid si se imparte compozitia in acestea in mod egal. Deasupra se pune cate putina branza Leerdammer (din lingura in plus specificata pe lista ingredientelor) asa incat sa nu atinga peretii ramequinurilor. Se dau la cuptorul preincalzit la 180 de grade Celsius intr-o tava in care se toarna 1-1,5 litri de apa fierbinte, urmand sa se coaca 20-25 de minute in bain-marie.

7. Cat timp sufleurile sunt la cuptor, nu se de deschide deloc usa acestuia, este singurul lucru care e neaparat sa se respecte, restul miturilor despre sufleuri, care sustin ca ar trebui sa nu se aude nici musca zburand, ca nu avem voie sa vorbim cat timp acestea se coc sunt… simple mituri care nu se verifica in realitate. La final, sufleurile vor fi crescute spectaculos, cu o cupola frumos rumenita.

Cu 2 minute inainte de a scoate sufleurile din cuptor, se asezoneaza salata cu zeama de lamaie, sare, piper si ulei de masline si se aranjeaza pe farfurii alternand cu feliile de mere caramelizate (si mici fructe rosii, daca doriti). Sufleurile coapte se aseaza alaturi de aceasta salata cu tot cu forma (sufleurile se servesc intotdeauna din forma in care s-au copt) si se prezinta la masa cat mai repede, pentru ca daca se racesc, se vor lasa.

O sugestie de a diversifica acest preparat: adaugati in sosul de baza 1 lingurita de trufa neagra fin razuita (caz in care se va renunta la nucsoara) si veti obtine un superb sufleu parfumat cu trufe. Pentru o nota mai picanta, puteti adauga 30-40 de grame de chorizo tocat foarte, foarte fin… si sugestiile pot continua, puteti diversifica reteta de sufleu dupa imaginatia voastra. May it be useful to you!

Rulada aperitiv cu sunca si cascaval reteta veche

Rulada aperitiv cu sunca si cascaval reteta veche. O rulada cu sunca si branza ce poate fi servita calda sau rece. Cum se face rulada pufoasa umpluta cu sunca, smantana si gratinata cu cascaval? Cum se face umplutura de sunca cu smantana si cascaval?

V-am povestit ca rulada aperitiv cu sunca si cascaval face parte din colectia noastra de retete festive de familie, mostenite de la strabunica Buia din Sibiu. Tot de la ea a ramas si reteta ruladei cu ciuperci – o gasiti aici. O gustare calda sau rece pentru mese festive.

Foaia rulada sarata se face pe baza unui sos Bechamel si seamana cu un sufleu (fara praf de copt, evident). Umpluturile pot fi atat tocanita de ciuperci cat si cea de ficatei de pui sau creier, piureul de spanac sau aceasta compozitie delicioasa de sunca cu smantana.

Sunca folosita este una tip Praga (sunca presata, Parma cotta). Sunca afumata si fiarta este potrivita pentru asa ceva (jambon de exemplu sau ciolan fiert). Kaiserul, baconul sau costita afumate au arome prea puternice pentru acest aperitiv fin.

Branza pe care am folosit-o a fost „tip cascaval” : Gouda, Emmentaler, Edam, Tilsit sau Trapist. Ar merge mici cantitati de branza cu mucegai nobil albastru: Roquefort, Stilton Gorgonzola, Danish Blue, Bavaria Blue. Exclus telemea, branza de burduf sau similare.

Din mancare de spanac se poate face si o delicioasa rulada aperitiv umpluta cu crema de branza – vezi aici.

Rulada aperitiv cu sunca si cascaval se serveste in general fierbinte, gratinata, imediat ce este scoasa din cuptor. Ea poate fi preparata insa in avans (cu cateva ore inainte de servire), urmand a fi umpluta si gratinata doar in momentul in care musafirii se aseaza la masa.

Din cantitatile de mai jos obtinem o rulada aperitiv cu sunca si cascaval lunga d e40 cm si groasa cam de 7-8 cm. suficienta pentru 20 de felii. Veti vedea ca eu am combinat doua umpluturi, umpland 1/2 din rulada cu ciuperci si 1/2 cu sunca. In reteta aveti cantitatile de umplutura pentru o portie intreaga. Tava mea are 30 x 40 cm

Video: Salmon Wellington Recipe EASY!


  1. Adrian

    I know how to act, write in personal

  2. Pennleah

    Yes, really.

Write a message