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Aperitif spirals

Aperitif spirals

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I like things "fast-forward", especially when you don't feel like cooking ...

  • 400 g puff pastry
  • about 200 g of cheese
  • about 200 g of very thin sliced ​​salami
  • ketchup
  • 1 or pt.uns

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Appetizer spirals:

Spread the foil with the rolling pin, grease half of the sheet with ketchup, place the salami slices on half of the sheet, place the cheese given through the large grater. On the other side, brush with water (to make the sheets stick together) and cover the part with the ingredients. Press well to let the air out between the sheets. With the pizza or knife slicing roll, cut the dough into strips about 2-3 cm long. Twist each strip and grease with egg. Put in the hot oven until they turn brown.

Boil the potatoes.
Prepare an elastic dough from water, oil and flour. Gradually add water, the amount may differ, depending on the quality of the flour.

Set aside for 15 minutes, covering the bowl with cling film.

Boiled potatoes, onions and carrots are grated or finely chopped.

Fry the vegetables in oil, then add the finely chopped garlic.
Add ginger, turmeric, curry and salt.

Mix well, and after removing from the heat add finely chopped coriander.

The dough is divided into pieces of equal size.

Take each piece and stretch it into an oval shape, which is cut in half.

Take a piece and stretch it in your palm.

It rolls in the shape of a cone.

Put the filling with a teaspoon.

If you can't run in the palm of your hand, you can do it directly on the work table.

Close the top end.

Continue with the rest of the dough pieces.

Fry on both sides in hot oil.

Remove and allow to drain.

Serve with a hot sauce.

Good appetite!

Chicken breast salad "Alex" & # 8211 a light appetizer, to everyone's taste!

We present you a delicious salad recipe with chicken breast. It is prepared from a minimal amount of ingredients, being perfect both for family dinner and for the holiday meal. Experiment with your favorite salad juice and enjoy a new tasty appetizer every time.


-250 g of preserved mushroom mushrooms


1. Boil the chicken breast in a saucepan with water and a pinch of salt. Remove from the pan and allow to cool. Cut it into small cubes.

2. Cut the preserved mushrooms into 2 or 4 parts.

3. Wash the tomatoes. Cut them into cubes.

4. Peel and chop the onion. Pour boiling water into the bowl with onions and leave for 5-10 minutes. Drain the boiled water and wash the onion with cold water.

5. Grate the cheese.

6. Mix the salad ingredients. Add the crushed garlic.

7. Match with mayonnaise and spices to taste. Refrigerate the salad.

Krantz cake with nuts, cocoa cream and whipped cream

Preparation time 1 hour 30 minutes

Total time 1 hour 50 minutes



  • 6 rather large eggs
  • 180 g sugar (preferably powder)
  • 135 white flour 000
  • 1 sachet of vanilla sugar
  • 1 pinch of salt



  • 8 tablespoons caster sugar / crystals
  • 4 tablespoons white flour
  • 3-4 tablespoons of cocoa
  • 900 ml to 1 l of 3.5% or whole milk fat
  • 150 g butter


  • 150 ml of water
  • 2 lg with sugar
  • juice from 1 medium lemon to sea
  • 1 sachet of vanilla sugar

FOR KRANTZ (Grilias)


  • 200 ml liquid cream of natural cream
  • 1 sachet vanilla powdered sugar
  • possibly 1 cream hardener

PREPARATION Pavlova or Himalayas, cake with meringue sheets
Heat the oven to 120 degrees, the gas oven to 2.5 as I did with macarons.
1. In the stove tray, if two meringue discs fit, they must have a distance of 4 cm between them and up to 2 cm from the edges because they grow when baked.
Protect with baking paper. Draw with a pencil discs 4 cm smaller than you want to result (grow when baking). I drew them 18cm.
2. Mix the powdered sugar with the starch.
3. In a bowl, beat the egg whites without sugar for 2-3 minutes and add the salt, then add a third of the powdered sugar (in the rain if you have patience).
After the first third of added sugar, add the lemon juice. When pouring the sugar, reduce the mixer to a minimum speed so as not to throw it out. Then continue with the turbo. It takes about 7 minutes with a powerful mixer or until it becomes shiny and firm. The formed tip is left in the first second but it stays in the shape as shown in the picture, if it sleeps at all it is not well beaten.

4. Turn off a cup of composition for ornament meringues.
5. For those who want regular discs, proceed to spread the meringue as I suggested in the introduction. I stretched as in the pictures with the steamer spatula (a wide palette very slightly curved).
6. Bake at the temperature specified above, placing the tray on the top step of the oven until it begins to brown on the edges. About 45 minutes, I kept cooking them after the first 20 minutes because it tends to brown my oven on the bottom, towards the end I even reduced it to step 1. You can open the door and protect the buttons like when you grill.
6. Remove with a sheet if you reuse the tray, being very careful not to crack it and store it to cool on the grill, table or worktop.
When they are cold, they are easily removed, hitting the bottom with a long, thin knife to come off. If they have stuck, wet the table with a sponge and put the paper with the meringue sheets to get a little wet as I did with the macarons.
7. Bake the ornamental meringues separately because the time is shorter and avoid interrupting the baking process of the meringue layers. It is formed by 1.5 cm in diameter with a pos with two round holes.

Option 1
1. Prepare the fresh or thawed fruits and, in time, let the juice drain in a sieve, possibly with a little sugar (the old metal ones oxidize, so it should be stainless steel / plastic or in the draining paste).
Then, either mash them and get a puree, or cut them into cubes and it is more pleasant to see fragments in the cream.
With great problems I manage to beat whipped cream from liquid natural cream (I only managed with a German one). Because I didn't find it quickly now, I applied option 2. Add reinforcements if necessary.
2. Beat the cream in a high-walled bowl, according to the instructions on the box, but not in a bowl that can blacken the cream.
At the end, beat with fruit puree until it turns pink.
3. Add dye if desired (mix for 20 seconds as a rule).
If you want a very firm cream, moisturize the gelatin with 2 tablespoons of cold water, then heat it gently in a bain marie or microwave. Mix as above adding it with the fruit.

Variant 2
1. Put the cream in the bowl with high walls. When it is beaten about 3 quarters, add the hardening powder. Beat according to the instructions on the envelope.
2. We stop a large cup of whipped cream from the composition.
3. Mix with strawberry jam.

A miss Radu Popovici. In winter, if you do not have frozen fruit and you have to buy them, it can be prepared only in half. That's enough for me.
Option 1
1. Transfer the thawed fruit in a fine, metallic sieve, with all the juice. Add 100 g of sugar and let it drain.
2. Then pass through a sieve, pressing hard with the back of a metal spoon. Remove the solid residue.
3. Add the lemon juice to the sauce and mix well. It must have a sweet-sour, refreshing taste. Put in the fridge.
Variant 2
Because the fruits did not look very good, I prepared the coulis according to variant 2, cooking the fruits, lemon juice and sugar (you can add strips of lemon peel, for flavor) for about 7-10 minutes, in a saucepan, over low heat, until the fruit disintegrates. Allow the sauce to cool (remove the lemon peels), then process it with a blender and pass it through a sieve.

1. Place a meringue disc at the base. Continue with successive layers of meringue and whipped cream.
2. If you want, toss the whole piece of fruit over each intermediate layer of whipped cream.
3. Decorate the top layer of whipped cream as follows: with the back of a spoon, pull the whipped cream up to form some waves (tufts). With the posu with dui with striations formed spirals on the edge. Intermediate interspersed bezels.

4. Another option that I would have liked more, would have been to put whole fruits in the center with tails and on the edge a chorus only of bezels, without spirals of whipped cream. In this case, if the fruits had been small, I would have put whole fruits between the places between the intermediate layers, so that they could be seen at the edge. It wasn't to be.
Liv (e) it!


  • It took
  • 450 g flour
  • 1 or
  • 40 ml oil
  • 220 ml yogurt
  • 100 g of sugar
  • a pinch of salt
  • a sachet of vanilla sugar (I used Bourbon)
  • 7 grams of dehydrated yeast
  • oil for greasing the dough
  • Filling
  • 3 large apples (600 g)
  • 3 tablespoons sugar (60 g)
  • 2 tablespoons raisins (50)
  • 1 tablespoon starch
  • 1 teaspoon grated cinnamon
  • a yolk + 1 tablespoon of milk for greasing
  • powdered sugar for decoration

Spirals with garlic and corn

And crispy and fluffy and with garlic taste :). I found the recipe interesting, especially since it is fasting, so last night I tried it and I can write you that I liked it (that's why I'm posting it :)).

  • 300g wheat flour
  • 200g corn flour
  • 300-320ml warm water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 16g fresh yeast
  • 2-3 tablespoons olive oil
  • 7-8 cloves of garlic
  • 1 link green dill
  • a little pepper

1. Rub the yeast with the sugar, add 2 tablespoons of warm water and leave it warm for 10 minutes.

2. Mix the flour and form a pile on the kneading board.

At the edge we put the salt and in the middle we make a hole and add the raised yeast.

3. Knead, gradually adding warm water until you get a dough that comes off the fingers.

4. Leave to rise covered for 1 hour.

5. Spread the dough on the table sprinkled with flour in a sheet 5-7 mm thick and grease it with oil mixed with crushed garlic. Sprinkle with chopped dill and roll lightly.

6. Cut with a well-sharpened knife 1.5 cm rolls and place them in the tray lined with baking paper.

7. Let them rise for another 20 minutes and then grease them with olive oil.

8. Bake for 20 minutes at 180gC (the recipe said 20 minutes at 200gC, I thought the temperature was a bit too high and I reduced it).

The recipe is taken from

If you don't like it or you can't eat garlic, you can give it up and replace it with aromatic herbs.

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Eggplant salad-appetizer!

Eggplant salad is one of the most popular summer appetizers. And this eggplant recipe will become your favorite!


& # 8211 2 teaspoons salt (for boiling eggplant)

& # 8211 15 gr of hot chili peppers

& # 8211 3 tablespoons sesame oil (olive or vegetable oil)

& # 8211 1 teaspoon of aromatic mixture of dried vegetables or spice for Korean carrot

& # 8211 20 gr of fresh coriander

& # 8211 1 tablespoon 6% vinegar or lemon juice

& # 8211 1 tablespoon fried sesame.


1. Leave the eggplants in cold water for 1 hour, then remove the spine, cut them in half, place them in the pan with boiling water, add salt and cook for 5-6 minutes (no more) over medium heat, after the water boils.

2. Mix the Korean carrot spice with soy sauce, oil, paprika, chopped greens, chopped garlic and finely chopped hot peppers.

3. Add sesame and, optionally, vinegar or lemon juice.

4. Remove the eggplants through a sieve and let them drain for 1 minute, then cut them into straws.

5. Add the eggplant to the bowl with the flavored sauce, mix well and you can serve the appetizer.

Get a delicious salad both hot and cold. You can serve it with boiled potatoes, rice or meat.

Spirals with apple and walnut

Nadia Chiric sent another recipe to our contest "We are waiting for spring with sweets".

Open the Newsletter every day, find the ingredient of the day and send your recipe with that ingredient! You can win a children's bed mattress from or a pancake maker from

For the dough
250 ml of milk
450 gr flour
25 gr yeast
80 gr sugar
50 gr melted butter
For the filling
3 apples
100 gr brown sugar
1pc vanilla sugar
1 teaspoon rind
1 tablespoon starch
2 tablespoons ground walnuts
1 egg for greased

Method of preparation:
In a bowl put the yeast, sugar 2-3 tablespoons of warm milk and a tablespoon of flour that you mix and leave to rise for 10 minutes.
In another larger bowl we put the sifted flour, the egg and the milk that we mix. When the yeast has risen a little, put it over the flour and knead well until all the ingredients are mixed and add the melted butter, which we keep as a spoon. Knead the dough until it is no longer sticky and comes off the bowl. Place the pot up in a warm place away from current.

Puff pastry and mozzarella rose recipe

For such a recipe we can play with the ingredients according to our own taste and imagination.

However we combine and assemble them, very tasty appetizers will come out with guaranteed success.

Puff pastry, if we have time, we can prepare it at home & # 8211 See a recipe here!

But we often use commercial doughs, because we became friends with them. We really like them, especially if they are quality and very handy.

We choose the ketchup, usually more spicy, or we often sprinkle pepper and cumin seeds on it.

They can also be spread with eggs on top and also sprinkled with seeds: sesame, cumin, poppy seeds, etc.

We preferred them simple this time.

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And on the group you will be able to upload your recipes, especially with dishes inspired by this blog. We will be able to discuss menus, food recipes and much more.

To see the recipe in pictures during cooking, go to photo gallery From lower!

Video: Mini rolls with toasted bread and tasty layered snacks (August 2022).