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Mini pies with cream cheese and baked cherry tomatoes

Mini pies with cream cheese and baked cherry tomatoes


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1. Preheat the oven to 180˚C.

2. For the dough, mix in a bowl flour with baking powder and a pinch of salt. Add the diced butter and mix until you get a crumbly dough. Stir in olive oil and basil followed by sour cream and egg. Place in a tray lined with baking sheet, with a teaspoon, balls of dough then bake until lightly browned and browned.

3. After the breads have cooled, cut a lid on them and fill them with cream cheese and baked cherry tomatoes and then cover.


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How to mix or pass the tomato cream soup?

We move all the contents into a suitable container to be processed with the vertical mixer.

After the paste is made, we strain the composition through a sieve with bigger holes.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

That's all that's left after the sneak.

Then dilute the paste with 200 ml of tomato juice and boil everything. Let the tomato cream soup drop a bit. We taste salt and pepper. If the tomato soup is too sour, you can add a pinch of sugar to correct the acidity.

By the way, if you do not dilute the cooked vegetable paste, then you got a delicious pasta sauce!


Mini meat pies

I know we're fasting, but many of you who follow me probably aren't fasting.

In addition, today's idea, mini meat pies, can be one of the appetizers on the Easter table.

They can be made with lamb and that's how we have a delicious specialty.

Of course, you can use any kind of meat: chicken, turkey, pork, beef, mixture & hellip Next to the delicious tomato sauce

and a rich spring salad are delicious!

200 g smoked bacon (optional)

thyme, salt, pepper & ndash to taste

a can of Sun Food tomatoes

1 teaspoon onion granules

1 teaspoon chilli sauce (optional)

I used peeled tomatoes from Sun Food & ndash canned 100% healthy, without additives or preservatives,

which I always have at hand.

Let the puff pastry thaw overnight in the refrigerator, or at room temperature for a few hours.

Mix the minced meat with the finely chopped or chopped bacon on the food processor

with S-blade, crushed garlic, thyme, salt, pepper. If you do not use bacon, I recommend increasing the amount of meat.

We spread the puff pastry sheet a little with the facalet, we put at one of the ends (in width) a long layer of minced meat,

twist, grease the remaining puff pastry with egg and twist again to form a roll (as in the photo).

We cut pieces of about 4-5 cm.

Put in the pan, on baking paper, grease with beaten egg, sprinkle with sesame / poppy seeds

and bake for 25 minutes in the preheated oven at 200 C.

Put the canned tomatoes in a saucepan, grind them a little with the hand blender, add salt, sugar,

onion granules, oil, chilli sauce and simmer for 10-15 minutes, stirring occasionally.

In the last 5-6 minutes, add the crushed garlic.

You can use any of your favorite herbs: basil, thyme, rosemary or dried dill.


Bruschettas with cream cheese, avocado and tomatoes

Sprinkle slices of bread with olive oil and fry in a pan or oven until golden brown.

The avocado fruit is washed well, peeled and cut into cubes. Sprinkle the pulp with lemon juice.

Tomatoes are cut into cubes or in two halves.

The diced tomatoes and avocado are combined in a bowl.

Season the ingredients with salt, pepper and sprinkle with olive oil. Mix carefully.


Mini-choux with goat cheese and chives

Filled with cream goat cheese and scented with green chives, these & # 8220bilute & # 8221 will give an air chic festive meal and will delight guests in appearance and taste. In addition, stuck in toothpicks, they are perfect for a Swedish buffet. It's true that it takes some time to make the donuts and then fill them, but it's well worth the effort. If you have a meal with many guests, as I had, the salvation comes from the fact that the donuts can be prepared even two or three days in advance, the cream cheese can be made a day in advance, and on the day & # 8220Z & # 8221 just assemble these mini-choux.

If, however, you want a less meticulous option, you can just make cream cheese and serve it either on small slices of toast, or simply put in a bowl.

Ingredient:
& # 8211 flour 100 g
& # 8211 eggs 3 pcs. large (or 4 medium)
& # 8211 butter 80 g
& # 8211 milk 100 ml
& # 8211 goat cheese 200 g
& # 8211 cream cheese 90 g
& # 8211 sour cream 100 g
& # 8211 parsley 1/2 link
& # 8211 green chives (chives) 15 g
& # 8211 salt, white pepper
& # 8211 1 tablespoon olive oil
& # 8211 susan 10 g

Make a Pate a choux, as indicated HERE, from 100 g of flour, eggs (3 or 4 pieces, depending on size), 80 g of butter, 100 ml of milk, 100 ml of water and a pinch of salt . Using the spirit, place the dough in the form of donuts in a tray lined with baking paper. Grease with beaten egg and sprinkle sesame seeds on top, then put the donuts in the preheated oven. When the donuts are baked (they have swelled and browned a bit), remove the tray and let them cool completely.

Put the goat cheese in a bowl and crush it with a fork. Add the cream cheese and mix well. Add the sour cream and mix once more. Add the washed, chopped and finely chopped green parsley, the finely chopped green chives, a pinch of salt and white pepper. Add the oil and mix well.

Before serving mini-choux, with the help of a sharp knife with a thin blade, cut a lid on each donut. Fill with cream cheese and put the lid on. If a softer cream cheese comes out, you can also fill the donuts with the spirit (don't cut the lids anymore and put the cream inside using the long and thin tip).


Appetizers with cream cheese and salmon

Appetizers with cream cheese and salmon they are easy to prepare, they can be a healthy snack that you can enjoy at any time
or a appetizer especially on a festive table.

Ingredient:

100g cream cheese with sour cream- Delaco
50g Emmental cheese
a tablespoon of chopped green onion tails
2 tablespoons chopped green dill
100g smoked salmon fillet
ground pepper

Mod and prepare

Mix the cream cheese with the grated cheese through a lemon grater, green onion, dill and 50 grams of diced salmon.

Season with pepper to taste.
We shape a part of the obtained paste into small balls that we pass through chopped dill and with the rest we fill the salmon fillet forming rolls that are portioned into small pieces.
Both balls and rolls can be associated with cherry tomatoes, cucumber slices, bell peppers or according to everyone's imagination.
The combination of cream cheese and salmon is more than successful and worth trying.


Mini-eclairs with cream cheese and smoked salmon

If you like salmon much, as I like, do not miss this delicious appetizer and relatively easy to make. I said & # 8220relatively & # 8221 because it is very easy to prepare cheese and salmon paste, scented with dill. If you decide to serve it as such, in beautifully arranged bowls, save time and labor cheaply. If you put it on the toast, work a little, and if you serve it in the & # 8220shells & # 8221 mini-ecler you will have a little more work. The part with cutting and filling the mini-eclairs is a bit more meticulous, but I assure you that it is worth the effort.

The only & # 8220problem & # 8221 of this appetizer is that it tends to disappear quickly from the table :). As for filling the mini-eclairs, it is advisable to fill only as many as you plan to serve once. The eclair shells can be stored in a box in a cool place, and the cream lasts very well in the refrigerator for two or three days.

Ingredient:
& # 8211 milk 100 ml
& # 8211 butter 80 g
& # 8211 flour 100 g
& # 8211 eggs 4 pcs.
& # 8211 smoked salmon 150 g
& # 8211 cream cheese 350 g
& # 8211 dill 1 small link
& # 8211 salt, pepper
& # 8211 possibly poppy seeds (for sprinkling over lightning)

In a bowl, put the cream cheese (drain the whey, if necessary if you use what I used, there is no need). Add the smoked salmon, cut into thin strips, about 3 cm long. Mix well, add pepper and finely chopped washed and chopped dill. Put the pasta in the fridge until the mini-eclairs are full.

Prepare a Pate a choux, according to the recipe HERE, from 100 ml of milk, 100 ml of water, 80 g of butter, a little salt, 100 g of flour and 3 eggs (the fourth will be used to lubricate the mini-eclairs). The resulting dough, put it in a spirit and make sticks, 1-1.5 cm thick and 5-6 cm long (do not forget that the dough swells). Top with beaten egg and sprinkle with poppy seeds. Put in the oven, and when the mini-eclairs are cooked, put them on a wire rack to cool completely.

To fill them, cut with a knife with a thin and very sharp blade a lid for each mini-ecler. Put the composition with a teaspoon and place the lid on top. Serve the mini-eclairs immediately. It must also be said that, out of the mentioned quantities, I got 40 mini-eclairs.


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(5 points / total votes: 12)

Ruxandra 4 years ago - 24 August 2016 15:06

Re: Chicken breast with ripe cherry tomato sauce

Thanks for another wonderful recipe! I'm going to cook it tonight - I really have some cherry tomatoes and some fresh basil that I didn't know what to put in

I have a question about your pan that I see has a detachable handle: what kind of pan is it?
I've seen many recipes in which you first use a pan on the fire and then put it in the oven, but in the absence of a pan with a handle, I move them to the hot oven tray. it's exactly the same thing.

Ioana 4 years ago - 24 August 2016 15:27

Re: Chicken breast with ripe cherry tomato sauce

Ruxandra, this has no handle at all. it's actually the cast iron base from a tagine, which I sometimes use as a frying pan. I have two different sizes (about 18 cm and another ceramic about 25 cm).
the only disadvantage is that not having a handle you have to be more careful when handling them, but with kitchen gloves it's ok.

another solution would be to get your pan (wide and with low walls like the one here: [link]).

I say another solution, because a hard pan with a detachable handle is hard to find. faster you find a pan with a metal handle. I also had a hard time finding such a pan and now I'm sorry I didn't get my whole set from Italy.

Ana Maria 4 years ago - 6 September 2016 15:11

Re: Chicken breast with ripe cherry tomato sauce

Thanks for the wonderful and at the same time tasty recipe, I cooked with chicken bought from LaProvincia store chains, for an extra taste

Ema 4 years ago - September 8, 2016 4:45 AM

Re: Chicken breast with ripe cherry tomato sauce

The recipe is delicious !! The chicken does not come out dry, and the salsa is very good, I made it separately, without capers for a snack and I served it with bread from the bakery.
And the 1 1/2 year old boy ate with gusto. Thank you!

Ioana 4 years ago - September 8, 2016 11:59

Re: Chicken breast with ripe cherry tomato sauce

SAM 2 years ago - 10 February 2018 15:55

Re: Chicken breast with ripe cherry tomato sauce

Super!
I just finished the chicken and I usually liked my chest because it comes out dry but it was really juicy.
The sauce is great and I think I will use it for pasta.

Ioana 2 years ago - 12 February 2018 13:00

Re: Chicken breast with ripe cherry tomato sauce

Elena 2 years ago - 26 April 2018 13:52

Re: Chicken breast with ripe cherry tomato sauce

Did anyone calculate the calories per serving? I'm interested, please.

Ioana 2 years ago - April 26, 2018 1:55 PM

Re: Chicken breast with ripe cherry tomato sauce

I did not calculate exactly, but it has few calories, you only realize if you look over the ingredients: chicken breast is low in calories, only 1 tablespoon of oil per serving, the rest are just greens and some vegetables almost negligible in terms of caloric intake.

Elena 2 years ago - 27 April 2018 12:58

Re: Chicken breast with ripe cherry tomato sauce

About 500 calories per serving comes out, I reckoned. it's not a little. Thanks anyway.

Ioana 2 years ago - 27 April 2018 13:17

Re: Chicken breast with ripe cherry tomato sauce

Elena, it's a little, it's at the lower end of a lunch. a 500 calorie lunch is ideal. plus, the chicken has enough protein to last for the whole day. eventually if you want less calories cut from chicken breast, divide it into 3.
what is your target for lunch?

Elena 2 years ago - April 27, 2018 13:30

Re: Chicken breast with ripe cherry tomato sauce

350-400 cal. this is where I try to fit in. I liked the idea of ​​classifying recipes by number of calories, so I came to your page, looking for meal ideas that are not rich in calories. An idea (useful to me) would be to find the number of calories / serving at least for low-calorie recipes.
But I'm still inspired by here :-)

Ioana 2 years ago - April 27, 2018 13:53

Re: Chicken breast with ripe cherry tomato sauce

at first I also calculated, until I got an idea of ​​how many calories the ingredients I use most often have, then I just approximated them with my eyes, because it's too torturous to keep counting each meal to calories. I will try to make a quick calculation for these recipes from now on.

Cosmin 4 months ago - June 1, 2020 3:16 AM

Re: Chicken breast with ripe cherry tomato sauce

Hmm looks great I have been following this recipe site for some time and I want to say that I appreciate all the work and effort put in for this wonderful website. Good luck

Camelia 43 minutes ago - 10 September 2020 16:05

Re: Chicken breast with ripe cherry tomato sauce

Excellent this salsa recipe. I use it a lot next to Florentine steak, it fits perfectly.


Ingredients Eggplant Cream Soup With Baked Tomatoes:

  • 1 medium-sized eggplant (choose eggplant with black and shiny skin, slightly fluffy to the touch)
  • 1 zucchini of about 300 grams
  • 2, 1/2 tablespoon oil (I used olives)
  • 2 red onions
  • 5 cloves of garlic
  • 1 hot chilli pepper
  • 12 cherry tomatoes
  • 1 liter of chicken or vegetable soup (and on such a cold is also allowed the soup concentrate, although I usually recommend using home-made soup made from natural ingredients)
  • 2 bay leaves
  • 1/2 teaspoon of oregano and basil, finely chopped
  • 1 tablespoon finely chopped green parsley
  • 1 teaspoon brown sugar and pepper
  • 4 tablespoons Greek yogurt (or sour cream, to taste)

Preparation of Eggplant Cream Soup with Baked Tomatoes:

When I said that the frost is severe, I was not kidding, here is what can be seen looking out the window of my kitchen:


Brr! so let's move on to ours, so we started with tomatoes:

1. Wash the cherry tomatoes, cut them in half. Place the tomatoes with the cut up in a non-stick tray (or on baking paper), sprinkle with salt and pepper to taste (do not be stingy), brown sugar, oregano and finely chopped basil and sprinkle with 1/2 teaspoon of oil. Tomatoes prepared in this way are baked at 180 degrees Celsius, for 20-25 minutes, to dry and caramelize.


2. The eggplant is pricked in 2-3 places (to avoid cracking during baking) and bake on a hot plate on the stove, turning until the skin is burnt, effectively charred and the core very soft (more about the way the eggplants are baked).

3. Place the eggplant in a sieve, on top of a collecting bowl, to drain the juice while it cools.

4. Meanwhile, chop the onion and whole garlic cloves and put them in 2 tablespoons of oil, in a bowl of the right size to fit all the soup.

5. After the onion softens, add the peeled and diced zucchini.

6. After the zucchini is cooked for 2-3 minutes with onion, add the core of the ripe eggplant, hollowed with a spoonful of burnt peel (attention, it is unpleasant to find pieces of burnt peel on the plate). Cook everything for 2-3 minutes, stirring frequently.

7. Add hot soup, bay leaves and chopped chilli pepper, salt and pepper to taste (be careful, if the soup is salty do not add too much salt).

8. Because the eggplant is already cooked and the zucchini softens very easily, we will know that the soup is ready when the garlic cloves are soft and will turn into a paste by pressing them. It is time to remove the bay leaves and the soup to put in the blender (you can also care with the hand blender or you can pass through a sieve). If necessary, the mashed soup is diluted with a little water or soup, adjusting its consistency according to everyone's taste, then it is given in a short boil and the salty and peppery taste also fits.

9. Remove the ripe tomatoes from the oven and leave to cool slightly.


10. Portion hot soup in bowls or plates, add Greek yogurt (or sour cream), chopped green parsley and ripe tomatoes. Serve immediately.


I also couldn't believe how tasty this cream turned out, I would be very pleased to try it and tell me your opinion. Good job and good appetite!



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