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Cheese appetizer

Cheese appetizer

Grate the parmiggiano and pecorino roman cheese and set it aside. Cut the elemental and fontal cheese into cubes and set it aside as well.

Now beat the eggs with salt and pepper (Pepper you can put more if you like peppery, it remains to everyone's taste.). Add the previously melted butter (try not to be hot), the milk and beat everything well. Add the cheese you gave -grate it still beating and at the end add the flour little by little. (I put the yeast in the flour). When you see that you can't beat anymore you can start kneading the dough. Knead it for about 10 -15 minutes.

In order to continue, you have to choose in which type of container you will bake the appetizer. I chose 6 aluminum containers with a diameter of 14 cm and a height of 9. Now it depends on what you choose, divide the dough according to how many containers you choose. to do, in my case in 6 equal parts.

Pre-grease each container with butter.

Take each part of the dough separately and start kneading it to give it the shape of a salami.


Along the "salami" that you formed, you put chicken cheese that you cut into cubes. Basically, you "bury" it.

Now put it in the container that you previously greased with butter. Put it by turning it in circles. On top you put a cube of elemental. Use the same procedure until you have finished all the dough.

Let it rise for about 2 hours in a warm place.

Grease the surface with egg and bake for about 45 minutes at 180 degrees

Serve cold ....


Appetizer check with cheese, ham and olives

A mosaic appetizer, tasty, colorful and appetizing. It steals everyone's heart & # 8230I know, being so easy to make, most housewives use this dish when we have something "surplus" in the fridge, or when we want something quick, pleasant in taste and appearance, to impress our family and / or guests . Being so colorful it can cheer up any festive meal, why not, maybe even the Easter meal. The variants of this cake are multiple & # 8230I have done it so many times, but never the same. That depended on the momentary inspiration suggested by the fridge's offer & # 8230I didn't think to post this recipe yet, but now I took advantage of the challenge Exquisite bialetti - Episode 2 and I said to test the cake tray. I told when I used the round flower tray, more about this challenge. I only greased it with very little oil, this cake came out of the pan immediately, it didn't stick at all at all, it baked about 10 minutes faster than in the tray I usually used, and to clean it almost no. it was the case & # 8230if you are not too demanding with degreasing, the tray can be wiped quickly with a napkin. What a wonderful tray this is! Thank you Bialetti, for the beautiful, useful and quality gift!

I think I'll buy another set and take advantage of their promotion these days, I just have to get ready for the Easter meal and I need two wonderful cake trays, right?

This recipe is just a suggestion, I'm waiting for you to show me your appetizer options. See you soon!

ingredients

  • 4 eggs
  • 150 & # 8211 200 gr Telemea cheese
  • 75 gr grated cheese or parmesan (approx. 3 tablespoons)
  • 100 gr. ham (or fillet muscles)
  • 8 - 10 olives
  • 100 gr. yogurt
  • 2 tablespoons sour cream
  • 125 ml oil
  • 220 gr. flour
  • Gras red bell peppers
  • 4-5 green onions
  • 1/2 bunch green parsley
  • ½ envelope baking powder
  • optional: 7-8 cherry tomatoes for decoration
  • salt, pepper (to taste)

Method of preparation

-Clean, wash the green onions, peppers, parsley and cut all into small pieces.

-Mix the yogurt with the cream, grate the cheese, finely chop the ham, olives, and cut the cheese into larger cubes (I would use a very tasty but fat sheep's telemea and it wasn't very evenly cut and it was a bit broken).

-After all the ingredients are ready, beat the eggs very well with a little salt, until they double in volume.

-Over the egg foam add the oil, mix well, then add the yogurt mixture with cream and mix well.

-Then sprinkle the sifted flour and homogenize the composition.

-Add all the prepared ingredients and mix gently into the cake composition until they are incorporated.

-At the end, add the grated cheese (or Parmesan), season (with salt and pepper) to taste and mix.

-Pour the resulting composition into a cake pan lined with baking paper (or classic with fat / oil and flour), level and put the tray in the preheated oven at 175 ° C, for approx. 40-45 minutes, or until lightly browned on top and detached from the edges. For extra color and appearance, I placed a few cherry tomatoes on top. For baking, I used the 27 x 13 cm Bialetti cake tray from the Bialetti Exquisite set only greased with a little oil, and the baking time decreased and was only 30 minutes at the same temperature.

-After it is ready, let the cake cool in the pan, turn it over on the plate and serve cold, as desired.

-It is served cold, being an excellent and filling appetizer, a snack or an equally tasty breakfast with a glass of sweet or whipped milk, as you wish.

-For the same color you can replace the red bell pepper with 2-3 dried tomatoes, and the cake will be much tastier.

-Yogurt and cream can be replaced with 125 ml of milk. If you use milk, you can add it, alternating with the flour.


Dates with blue cheese and ham / cashews

The most popular appetizer I cook when I have guests is dates with blue cheese and prosciutto. It is an amalgam of tastes and textures: sweet, salty & # 8211 creamy and crunchy.

This finger-food appetizer goes perfectly with a whiskey or dry red wine and you can offer it to your guests before the party starts.

Nowadays, not everyone eats meat so I tried a vegetarian version of this appetizer and used cashews instead of prosciutto & it worked perfectly! The secret is to be something crunchy in the whole combination, so you can try to put walnut kernels, almonds, etc.

Ingredient for 14 pcs:
14 fresh dates
7 slices of quality prosciutto / cashew split in half for the vegetarian version
70 gr cheese with blue mold (I used Roquefort)


Training:

1. Wash the dates and dry them with a paper napkin.
2. Cut the date lengthwise so that you can remove the seeds without breaking it too much.
3. Cut the cheese into slices about 3-5 mm thick and about 2 cm long (or the length of the dates).
4. Take the slices of prosciutto out of the box and slice them in half lengthwise to get 14 narrow strips.
5. Insert the small pieces of cheese inside each date.
6. Roll the dates into strips of prosciutto (possibly put cashew nuts on top) and place the rolls on an oven tray on baking paper.
7. Bake the dates in the preheated oven at 240 degrees for a few minutes (depending on the oven) and when the cheese melts, and the prosciutto / cashew browns slightly, the appetizer is ready.

The only disadvantage of this appetizer is that it must be baked just before being served. I prefer to prepare it in advance, put the dates wrapped in prosciutto in the fridge and use them at the right time.

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Appetizer of dates, blue cheese and prosciutto / cashews.

The most popular appetizer I cook when I have guests is dates with blue cheese and prosciutto. It is an amalgam of tastes and textures: sweet, salty - creamy and crunchy.

This finger-food appetizer goes perfectly with a whiskey or a dry red wine and you can offer it to your guests before the party starts.

Nowadays, not everyone eats meat, so I tried a vegetarian version of this appetizer and used cashews instead of prosciutto - it worked perfectly! The secret is to be something crunchy in the whole combination, so you can try to put walnut kernels, almonds, etc.

Ingredient for 14 pcs:
14 fresh dates
7 slices of quality prosciutto / cashew split in half for the vegetarian version
70 gr cheese with blue mold (I used Roquefort)

Training:
1. Wash the dates and dry them with a paper napkin.
2. Cut the date lengthwise so that you can remove the seeds without breaking it too much.
3. Cut the cheese into slices about 3-5 mm thick and about 2 cm long (or the length of the dates).
4. Take the slices of prosciutto out of the box and slice them in half lengthwise to get 14 narrow strips.
5. Insert the small pieces of cheese inside each date.
6. Roll the dates into strips of prosciutto (possibly put cashew nuts on top) and place the rolls on an oven tray on baking paper.
7. Bake the dates in the preheated oven at 240 degrees for a few minutes (depending on the oven) and when the cheese melts and the prosciutto / cashew browns slightly, the appetizer is ready.

The only disadvantage of this appetizer is that it must be baked just before being served. I prefer to prepare it in advance, put the dates wrapped in prosciutto in the fridge and use them at the right time.


Appetizer check with ham, olives and cheese

Salty cakes get us out of trouble every time we run out of time or don't have much inspiration for appetizers. They can be served at festive meals, as a snack between meals, breakfast or even a work package. They are made quickly, easily and are so tasty and versatile that we can't get enough of them too soon. Today's one has a Mediterranean flavor, thanks to the olives, sheep's cheese and olive oil in the composition.

In a large bowl, combine wine, oil, beaten eggs and salt. Separately, combine the flour with the baking powder and then add over the liquid composition.

Finely chop the onion and fry it a little. Add over the bacon and cook for a few more minutes. Drain the mixture so as not to spoil the dough later.

Slice the olives, chop the parsley (if you want to put) and cut the ham. Add everything (including cheese and cheese over the dough). Pour into a cake tin and bake in the preheated oven for 1 hour.


APPETIZER CAKE WITH CHEESE AND PEPPER

INGREDIENT:

For the countertop:
We need 2 countertops, so we multiply each ingredient by 2:
200 g butter
350 g milk
4 eggs
200 g flour
1 pinch of salt

For the filling:
250 Philadelphia cream cheese
200 g grated mozzarella
200 g sour cream
50 ml milk
5 sheets of gelatin
1 medium green pepper
1 medium capsicum pepper
1 yellow pepper
1/2 bunch of parsley
salt
pepper

For topping:
250 g Philadelphia cream cheese
150 g sour cream
50 g telemea
1/2 baked kapia pepper

For decoration:
200 g very fine grated Telemea cheese
3 tablespoons sour cream

For starters we prepare the countertops. Melt the butter in a larger pan. From this moment on, we do not work on fire. We take the bowl off the heat and in turn incorporate the flour, the yolks (one by one), the warm milk and at the end the beaten egg whites.

Pour the dough into an oven tray, in which I put baking paper. Bake the countertop for 35-45 minutes in the preheated oven at 180 ° C.

When the countertop is baked, take it out by pouring it over a damp towel. Lightly peel off the baking paper and cover with another damp towel. We repeat the operation, to finally have 2 countertops.

While the second top is baking, prepare the filling cream by mixing Philadelphia cheese with grated mozzarella, sour cream, chopped parsley and washed, cleaned and chopped peppers in small cubes. Season with salt and pepper and mix until the composition is homogeneous.

Put the gelatin sheets to soak for 10 minutes, then incorporate them into the hot milk. When the milk with gelatin starts to cool, we incorporate it in the cream cheese with peppers. Spread the cream over the first countertop then cover with the second countertop.

To make the topping, mix all the ingredients in a food processor. Spread the cream cheese over the second counter. We also mix the cheese with sour cream, we put the cream in a posh and we make a grill or we decorate how we cook our appetizer cake.


Appetizer with cheese and pepper

Finely chop the garlic clove and add a little salt over it, then pass it with a knife blade. Add this paste over the cream cheese.

Homogenize the cream cheese and then mix it with chives and parsley. Form a ball of this mixture. Wrap it in cling film and refrigerate for at least 30 minutes.

Prepare a mixture of paprika, garlic powder and pepper. Roll the cheese ball through it after it hardens.

You can also form several smaller, separate balls to cover with spices.

Serve with biscuits or salted pretzels.

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Appetizer with leurda and fondue cheese

ingredients
10 slices of toast with rye bread, 250 gr pressed ham, 1 red onion, 5-6 pieces of donuts, 2 tomatoes, 6-7 leurda leaves, 3 eggs, 1 tablespoon milk, salt, pepper, 1 casserole fondue cheese, 25 gr butter

Difficulty: low | Time: 45 min


Preheat the oven. In a bowl, mix the cedar with the cream, then set aside.


Grease with oil and line a pie shape with flour.


Spread two thirds of the dough on a surface sprinkled with flour until it becomes large enough to cover the entire shape and exceed the edges.


Place a layer of potatoes on top of the dough and sprinkle with a few pieces of cheese, onion slices and green onions.


Season with salt, pepper and paprika. Place another layer of potatoes, continue with the layer of onion and cheese then pour half of the cheese.


Repeat the operation with two more layers of potatoes, press lightly then pour over the rest of the cream.


Spread the rest of the dough. Grease the edges of the dough with egg and then place the dough over the potatoes.


Gather the edges and cut off the excess with a knife. Grease, grease the edges of the dough and grease again with egg.


Place the pie on a tray and bake for 30 minutes.
Serve directly from the form


Ingredients Pancakes with cheese and baked dill:

  • 8 thin pancakes, prepared after simple pancake recipe (click on the recipe link, but without adding sugar and vanilla / lemon flavors)
  • 500 grams of cheese or 350 grams if you also add grated zucchini (you can use cottage cheese or a mixture of grated telemea and cottage cheese, as long as it is moderately salty composition)
  • 1 or
  • optionally, 1 bunch of green onions cut into thin slices, only the white and light green side
  • optional, a small zucchini (200 grams)
  • 1 bunch of dill
  • 100 grams of cream for cooking
  • 30 grams of butter
  • 2 tablespoons grated cheese or other gratin cheese
  • salt and pepper

Preparation Pancakes with cheese and dill in the oven:

1. Prepare thin pancakes, to which you should not in any way add sugar or specific flavors to the sweets (vanilla, lemon). from simple pancake recipe, if you prepare the whole amount, you will get more pancakes than you need for this recipe, but you can fill them with anything else (or you can prepare the recipe using only half of the recommended ingredients).

Filling

2. Switch on the oven and set at 180 ° C. If you use zucchini, it must be washed very well. He squirms and shaves on the grater with big holes. Lightly salt and place in a strainer to remove from the liquid.

3. Put the 500 grams of cheese and 350 grams, respectively, in a bowl, if you also use the zucchini. Add the whole egg, finely chopped dill, finely chopped green onion (if using) and grated zucchini well squeezed with water. Mix everything evenly. Match the taste of salt and pepper. If you have used a mixture of cottage cheese and telemea you will probably not need salt.

Assembling the pancakes

4. Place a spoonful of filling on each pancake and distribute evenly.

5. Pack the filled pancakes as desired. I packed these pancakes with cheese and dill simply in four, because there is no danger of the filling leaking from them in the oven, but they can just as well be packed as thicker sarmale or simply rolled.


6. Grease with a thin layer of butter a gratin shape of the right size (about 35 & # 21517 cm has the shape I used). It nicely arranges our pancakes with cheese and dill. Sprinkle with sour cream and spread the remaining butter on top.

Pancake gratin with cheese and dill

7. Place the pancakes in the preheated oven at 180 ° C for 20 minutes. During this time they will completely absorb the cream and butter from the mold and will become very tender. Sprinkle grated cheese on top (drier mozzarella, parmesan, even a stronger telemea can be used). Put the pancakes in the oven for another 5-6 minutes, preferably setting the oven on a gratin function (if possible) or on the grill function.

Serve pancakes with cheese and dill in the oven

8. After the cheese sprinkled on the surface is lightly browned, remove the form with the pancakes from the oven and after 5-10 minutes can be served. If desired, these pancakes with cheese and dill can be sprinkled with a little cream on the plate. I wish you good work and great appetite!


Eggs stuffed with cheese & # 8211 appetizer delicious and easy to make

Eggs stuffed with cheese should never be missing from the Easter table. Every housewife must pamper her family with a delicious snack and that is why, today, I chose to present you the simple recipe for eggs stuffed with cheese.

Ingredient:

  • 6 eggs
  • 100g grated cheese
  • 1 carrot
  • 2 cloves of garlic
  • 2-3 tablespoons of mayonnaise
  • dill, green onions
  • salt

Instructions:

Boil the eggs and leave them to cool, then peel them and cut them in half. Put their yolks, grated cheese and carrot in a bowl. Add mayonnaise and garlic and mix everything well. It matches the salt to taste.

Each half of the egg is filled with this composition and decorated with dill and green onions.