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First we prepare the filling, that is, we cut the olives and the red pepper into small pieces.
In a bowl, mix the flour with the salt. Gradually add, kneading by hand, melted butter, oil, beaten egg whites and baking powder quenched with vinegar. Incorporate the olives, peppers and dried dill.
Then knead until everything is incorporated evenly, adding if you need a little more flour.
Put the dough on the work table lined with a little flour and divide into 8 equal parts, then form with your hands greased with a little oil, 8 balls.
Grease a ceramic tray with butter and cover with a little flour.
Place the 8 balls in the tray (you can use any other tray lined with baking paper, for example) and grease them with egg yolk mixed with a tablespoon of milk.
Bake in a preheated oven at 175 degrees for about 45 minutes.
Remove from the oven and let it cool so that it does not burn, then serve.
Ingredients for 6 servings:
300 g of rice
100 g olives
2 l vegetable soup
2 tablespoons oil
a teaspoon of vegeta
Chop all the vegetables. Heat them in oil (preferably olives). Add rice and vegetable soup. Proceed exactly as in the case of rice with olives.
Enjoy the taste full of flavors and vitamins that these recipes offer you. Try it yourself rice with olives or rice with olives and vegetables! Good appetite!
Omelette with cream cheese and asparagus
Ingredients needed for Omelette with cream cheese and asparagus:
- 4 eggs
- 1 green onion
- 1 canned asparagus
- 100g cream cheese gen Philadelphia
- salt pepper
- a little bit of oil
How to prepare omelette with cream cheese and asparagus:
Beat eggs well, mix 2 drops of cold water to be fluffier, season. Finely chop the onion and fry in oil, then add beaten eggs and leave on the fire until well fried. then he turns to the other side.
Remove the asparagus from the can and wash it, then dry it with a paper napkin.
Let the omelette cool a bit, then start spreading the cream cheese on its surface.
Appetizer muffins with chicken, peppers and leeks
These caught us very well appetizer muffins with chicken, peppers and leeks, because I wanted to vary breakfast always the same, they could be taken to work and maybe in your case, for the children's package for school. Easy to do, an experienced housewife will quickly deal with their preparation. What is left for the next day you can heat in the microwave and if you don't have it, I heat them faster than in the oven under the dome, that is, I put the muffins in the Teflon grill pan and cover them with a ceramic oven dish turned upside down. like a dome. It can also be a bowl or a bowl.
These muffins get you out of the mess and to festive meals, birthdays, parties because you can cook them the day before and keep them cold covered with food foil.
The entire collection of recipes with appetizers for holidays and Sunday meals with the family, you can find them by clicking HERE.
Preparation time 20 minutes
Cooking time 35 minutes
- 2 eggs
- 50 g melted butter
- 200 ml of milk
- 200 g flour
- baking powder
- 100 g chicken pastrami (sausages)
- 1 capsicum or fat red pepper
- 1 handful of diced leeks (green onions, etc.)
- 50 g cheese, parmesan
1. Prepare the muffin tray with silicone cups in the cavities.
2. Melt the butter in a kettle over low heat and leave it on the fire, of course. Cut chicken pastrami, leeks (or green onions or old onions), cheese and pepper into cubes.
3. Turn on the oven at 180 degrees, step 4.5 on the classic stove.
4. Separate the two eggs into 2 high-walled bowls. Beat the egg whites hard, the meringue, with a pinch of salt.
5. Mix the yolks with the liquid butter which has meanwhile cooled.
6. Add the milk and mix a little.
7. Incorporate the flour and baking powder with the mixer in tranches, about 3, first with the mixer not turned on, so that the flour does not fly and after it has gotten wet, with the mixer on.
8. Add the chopped ingredients and beaten egg whites, stirring with a hand-made pear, from the bottom up. If you hurry, you also do the operation on the mixer because you put baking powder and it will grow anyway. You can even stop beating the egg whites separately if it's hard and you put them whole from the beginning.
9. Put them in the preheated oven and bake them for 30-35 minutes, depending on how fast your oven is.
Liv (e) it!
I also recommend for the package from school or work, these meatballs made with commercial sheets (click for recipe).
Salty muffins with vegetables & # 8211 for breakfast
We all know the theory: vegetables are very good for us. They give us the nutrients we need for our body - nutrients that help us function properly. Vegetables are low in calories and help us for a healthy diet. So how come no one eats enough vegetables, considering how beneficial they are?
Science tells us that a plausible explanation would be that humans, as a result of evolution, have come to associate bitter foods with toxic substances. Refusing toxic substances is a deep-rooted reflex in our brains, so it may be harder to convince the little ones to eat fresh vegetables. And that's why we turn them into puree together with something sweet, to give them a pleasant taste. Moreover, it seems that we are programmed to be attracted to high-calorie foods, especially sweet foods.
Let's think about it: from the time when people lived in caves, sweet foods were rare and highly prized. The only sweet things people had access to were fruit, depending on the season. This means that, in the past, I could not go to the supermarket or the market to buy any type of fruit I wanted at any time of the year. I didn't strawberries winter and no ice cream Ben & Jerry & rsquos.
Not to mention that when there was a tree full of ripe fruit, it was not ours and only ours. We had to fight for him with animals, such as hungry baboons. So, whenever they had the opportunity, people made sure they ate sweet enough.
Another, simpler explanation would be that people have not yet become accustomed to cooking vegetables in a way they like. Let's face it - it's not very pleasant to eat raw vegetables. For many people, they are not really appetizing. But when we cook them properly, or when we make sure we season them properly & ndash well, then the situation changes!
One thing is clear: very few people were born with a preference for raw vegetables, but almost all of us can learn how to like vegetables. It is something that is learned.
And a very simple way to learn this is to try this recipe for salted muffins with vegetables. It happens to you often so that the little one does not touch the vegetables at all? Well, you can think of these muffins as a sure way to persuade them to eat them out of breath. These salty muffins with vegetables are like an omelet, just better, probably healthier and much prettier!
This recipe for salted muffins with vegetables is the kind of recipe for which you do not need to measure the ingredients. You can easily approach them & ldquodin eyes & rdquo, and in time you will even end up making this recipe with your eyes closed.
Which is a big advantage because, after all, who has so much energy to make recipes made in the early hours of the morning? Not me, for sure! I need a very easy recipe, which tastes good and is a bit healthy & ndash and I'm ready to start my day! If I succeed and make the preparation look a little more attractive, it is a welcome bonus. And these savory muffins with vegetables really look great! They are very cute and I think that's why the children will like them so much.
These muffins are an excellent idea and if you want to "clean" them in the fridge, because you can prepare them with any leftover vegetables you have on hand. Half bell peppers, a slightly aged carrot and some zucchini look in the fridge drawer? All are perfect for this recipe! You can give them a & ldquonoua life & rdquo by turning them into some colorful and healthy salty muffins.
As you may have already guessed, any vegetables are welcome in our recipe today & ndash and I think that makes it so good! It is very easy to customize. In addition, if you have a fussy family who doesn't like certain vegetables, you can prepare different savory muffins for each of them, all in the same tray!
It's a great idea because you don't have to prepare many different dishes to please everyone. For example, you can fill 4 compartments of the muffin tray with stuffing with tomatoes and zucchini, another 4 with carrots and bell peppers and the rest with vegan vegetables and cheese. The possibilities are endless!
These savory muffins with vegetables are very healthy and ideal for breakfast, but can be considered to be and a very good snack. For example, I like to bake more muffins that I have on hand during the week. If there are too many, you can freeze them for later or for the next few months, because they keep super good. I think these muffins are super good for the children's school package or for a packed lunch at work.
In conclusion, I can only tell you that these salty muffins with vegetables are the kind of healthy food that does not seem at all as healthy as it is - because they have a wonderful taste! In short, they are a great way to convince any whimper to eat their vegetables!
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Preparation for a simple recipe for minipizza or pizette with salami, peppers and olives
You can read the recipe written below or go directly to the video recipe here:
2. Mix in a bowl the diced peppers, cheese and salami, add sliced olives, without seeds and dried basil. You can also add a little oregano if you have it.
3. Roll out the dough and cut into pieces of about 100 g each. If you want them to be smaller, you can cut the pieces to 50 g each.
4. Make balls, then flatten the dough as well as possible. Place in a tray lined with baking paper.
5. Put the filling in the middle.
Bake on high heat, 200-220 degrees, fire down, for about 10 minutes. When they are golden on the edge, they are ready.
Remove the mini pizza from the oven, place on trays and you're done. It is now eaten with much lust and joy.
I now made minipizza without sauce. But you can prepare one raw tomato pizza sauce , which is ready in 5 minutes. Or make autumn, with garden tomatoes, a s bone for delicious pasta or pizza .
It can be put on top of anything you have: tuna, corn, onions, sausages, tomatoes, mushrooms & helliporic.
It is very good and you guarantee that your loved ones or your guests will be delighted.
I did it for going out on the green grass, and to take the road instead of sandwiches, and for guests, but most often I did it for the family.
Thank you for visiting and I am waiting for you, tell me if you tried the recipe.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Minipizza or pizette with salami, peppers and olives, simple recipe
Muffins with vegetables
Here is a special appetizer that can be taken either as breakfast or as a snack between meals. Recipe sent by Miclescu Mirela.
1 teaspoon baking powder
150 g cheese
100 g finely chopped olives
150 g smoked muscle
1/2 teaspoon greens from Provence
a powder of ground rosemary
1 diced bell pepper
a pinch of salt, a little dried dill, freshly ground pepper
50 ml milk
4 -5 tablespoons flour
Method of preparation
Mix whole eggs until they triple in volume. Add the spices and then the baking powder quenched with a little vinegar. Then add the flour and mix lightly.
At the end, add the diced vegetables, cheese and mussels.
We put the composition in special papers for muffins and I have the oven for about 20-25 minutes.
They are delicious and served with a little ketch-up turns into a great breakfast.
Let's reinterpret a little pizza and wrap it in some muffin papers! Isn't that a nice idea? So what do you serve: a slice of pizza or a slice of pizza muffins?
BRIOSE APPETIZER / PIZZA MUFFINS
So, you need:
2 white onions, suitable
50 gr mushrooms (white)
1/2 bunch of parsley (or 2 tbsp)
100 gr ham (like Prague)
100 gr grated cheese
225 gr flour,
2 teaspoons baking powder
300 ml milk
1 teaspoon salt,
1 teaspoon pepper
1 red bell pepper
1 yellow bell pepper
100 gr dietary olives, cut into slices.
Appetizer muffins with spinach and peppers
We present a special recipe, very easy to make that is suitable for many occasions, whether you have guests or you prepare them for children's snacks at school or for the office: Appetizer muffins with spinach and peppers.
Spicy couscous salad recipe
130 grams of couscous
200 ml water
a quarter teaspoon of salt
a hot pepper
a medium-sized red onion
100 grams of plain or stuffed green olives (I used with anchovies)
a tablespoon of almonds or two tablespoons of almond flakes
a pinch of sugar and a pinch of salt to fry the almonds
two tablespoons of olive oil
a tablespoon of sherry vinegar (or wine vinegar)
a clove of garlic
a teaspoon of paprika
a quarter teaspoon of pepper
a quarter teaspoon of salt