We open the pie sheets. We take a sheet that we grease with oil or melted butter. We put on top, greasing each sheet separately, 4 sheets of pie. We cut squares of about 10/10 cm with which we line the shape of muffins. Put it in the oven and keep it for 2-3 minutes until it turns slightly brown.
Let them cool in the form, then take them out and fill them with cream cheese.
Decorate with green parsley leaves.
Mini pies with Telemea and sesame cheese
Puff pastry If you use frozen dough, thaw it overnight, then spread it in a sheet on the floured worktop. If you use fresh dough, spread it directly with the rolling pin in a sheet. Using a knife, portion the dough into 4 strips 8 cm wide each. Grate the telemea cheese or grind it with a fork. If you use sweet cheese, mix it with vanilla essence and a teaspoon of sugar, then spread it along the entire length of the puff pastry strip. If you use salted telemea, sprinkle it simple, not mixed with anything.
Roll out each strip of dough carefully, press lightly by hand, then cut the dough into pieces of about 2-3 cm. In a tray greased with a little butter place the pieces of mini pies. Grease with beaten egg then sprinkle sesame seeds on top.
Preheat the oven to 180 degrees, and bake the pan for about 25 minutes until nicely browned on all sides.
Baskets filled with cashew cheese cream
Tender baskets of oatmeal, fine cashew cream flavored with green onions and dill, an absolutely delicious combination and an appetizer that attracts attention to any meal. These baskets were very successful among our friends and were among the first appetizers to disappear from the plates.
You can also make the cream from almonds or a mixture of cashews and almonds.
Ingredients and preparation for baskets filled with cashew cream cheese:
16 stuffed baskets came out of these ingredients.
Ingredients for oat baskets:
- 500 g of partially ground oatmeal
- 150 ml of olive or sunflower oil
- 220 ml of water
Ingredients for cashew cream:
- 200 gr of hydrated cashew overnight
- 3 tablespoons inactive yeast flakes
- Juice from half a lemon or to taste
- 100 ml of water
- 2-3 sprigs of green onions
- 1/2 link fresh dill
- Salt to taste
The thing is as simple as can be. For the baskets, lightly grind the oatmeal and mix it quickly with the rest of the ingredients. I placed the obtained composition in 16 forms of muffins greased with a little oil. I baked the baskets for 25-30 minutes until they were lightly browned on the edges.
In the meantime I prepared the cashew cream. I put hydrated cashew nuts and a little water in the blender jar. I mixed until I got a fine cream, then I added the rest of the water, lemon juice and yeast flakes. I mixed once more so that all the ingredients were well homogenized, then I transferred the cream cheese in a bowl. I chopped green onions and dill and incorporated them into the cream. Salt is added to taste. If you think you need more lemon, squeeze a little more juice.
When the baskets were ready, I took them out of the molds and left them to cool. I filled them and served them with tomatoes and sprouts.
If you want to fill the baskets to be served the next day, remember that they will soften a little.
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Cheese baskets and eggs with mayonnaise
I wrote on my blog about how you can make spring baskets with green onions. Today I will propose baskets with red onions and eggs filled with mayonnaise.
I like to prepare this breakfast. For the baskets I use red onions, which give it that pink shade, specific to flowering trees. I also decorate them with colorful vegetables.
Preheat the oven.
The puff pastry sheets are cut into squares and greased with a little oil, folded and placed in a tray with muffin tins in which I put baking paper. Bake at the right heat until golden brown.
Meanwhile, grate the cheese in a bowl and mix well with the butter, yogurt, finely chopped onion and a pinch of salt. From red onions, the cream will get a beautiful shade of pink.
When the baskets turn golden on the edges, take them out of the oven, leave them to cool, then fill them with cream cheese. I decorated them with slices of cucumber and red bell pepper.
For stuffed eggs:
Boil eggs and from the moment they start to boil, leave for 10 minutes.
Prepare mayonnaise: mix in a bowl the yolk from a raw egg, the yolk from a boiled egg with a little salt, lemon juice. Slowly pour oil, stirring constantly. It is ready when you get a creamy and fine mayonnaise. The remaining egg white from the boiled egg will be used together with the others for filling.
Boiled eggs are cut in half and hollowed out of the yolk in a bowl.
Rub the yolks with salt, pepper, 2 teaspoons full of mustard and 2 teaspoons of mayonnaise. With this composition we fill the egg whites and place them nicely on a plate.
We make the sauce from: 2 teaspoons of mayonnaise, a teaspoon of vinegar and thin it with a little water. Mixing very well with a mini hand blender, it became frothy. Pour the sauce over the eggs and decorate with chopped olives.
Baskets filled with cream cheese - Recipes
Potato baskets stuffed with mushrooms
- 4 potatoes
- 150 g cheese
- 2 egg yolks
- 50 g butter
For the filling:
- 7-8 mushrooms
- a bunch of green onions
- a tablespoon of oil
Method of preparation:
Peel a squash, grate it and cut it into cubes. Put them to boil in water until they are completely soft. Then drain well. Add the yolks, 100g grated cheese, butter and salt and mix well with the mixer or blender. The resulting puree is left to cool.
Cut the mushrooms into small pieces. as well as green onions and dill. In a frying pan, in hot oil, put the mushrooms and green onions to harden. After cooking (about 6-7 minutes) add salt, pepper and finely chopped dill.
Bake a baking tray with baking paper. The cooled puree is placed in a cone for decoration. Carefully form the baskets. If they leave a little, don't worry, it's because the composition is too soft, but it can be fixed. In the hot oven, put on low heat for 10 minutes. Now is the time for small adjustments to the baskets if they do not look exactly as they should. A crust has formed on top, so, with the help of your hands, place the baskets in the initial position.
Fill with the previously prepared mushroom composition. Sprinkle the rest of the grated cheese on top.
Bake again for 20 minutes on low heat.
Although they are a bit meticulous, they are some delicious and effective appetizers / side dishes. It's worth the effort.
A delicious day,
Quiche without meat crust
7. Quiche without Lorena peel
Your family will love this quiche, which has a healthy taste on an Egg McMuffin.
It features the classic combo of bacon, egg and cheese and uses a mixture of whole eggs and egg whites for a lighter version. Change the heavy cream for your favorite nedairy milk to make it even better for you.
8. Mini quiches without crust
Photo: Will cook for friends
Wipe the serving platter and cook these mini quiches instead. The ultimate breakfast, perfect for a busy morning, to feed your whole family or to enjoy a lot of homemade brunch.
You can change the flavors and make half of the batch friendly with vegetables and the other half with meat, bacon, ham or turkey sausages. Put cheese on both sides, because. cheese.
9. Quiche without avocado crust and bacon
With crispy pieces of bacon and creamy baked avocado inside, this crustless quiche reminds us of a club sandwich.
Add mozzarella and you will have a breakfast that practically melts in your mouth. Save space - you'll want seconds.
10. Quiche without mushrooms and fungi
For a savory and salty breakfast, you can't go wrong with this combo of cream mushrooms and pancetta.
Add thyme, parsley and paprika to freshen it up and give it a light blow. Olive oil and a mixture of whole eggs and egg whites light up the bowl. And because he does not use cheese, milk or cream, dairy-free friends will be happy.
Eleven. Quiche pressure cooker without shells
This light and fluffy quiche can be an excellent snack or an elegant meal when paired with a side salad. It takes a little longer than other recipes on this list, but everything will be worth it (we promise).
What is nice about this dish is that the crab dresses well with different flavors. You can replace goat cheese or feta with parmesan, you can exchange broccoli with scallions or you can use Italian herbs instead of herbes de Provence.
Pro type:When making it keto-friendly, change the imitation of crab meat with real crab - the imitation is higher in carbohydrates.
Walnuts filled with chocolate cream
The taste of childhood in a tender and delicious cake. I still have that old form, it's "inheritance" from my mother-in-law.
If you try my recipe of Walnuts filled with chocolate cream, I look forward to seeing you again and telling me how much you liked it.
- 4 eggs
- 200 g powdered sugar
- 200 g butter 82% fat)
- 800 g flour (approximately)
- an ammonium sachet for cakes
- 2 teaspoons vanilla essence
- a pinch of salt
- 300 g butter 82% fat
- 150 g chocolate 50% cocoa
- 8 tablespoons milk
- 8 tablespoons powdered sugar
- 2 yolks (optional)
- 1/2 bottle esenta rom
- 5 tablespoons ground walnuts
Method of preparation
In a bowl, mix the eggs with the salt, then add the sugar and continue mixing until it dissolves.
Add the soft butter, the quenched ammonia in the lemon juice, the vanilla essence and mix for another 1-2 minutes.
Leave the mixer aside and start gradually adding the flour. Knead, quickly, by hand until you incorporate it all. We will get a suitable dough that is hard and easy to shape. Cover the bowl with cling film and refrigerate for 25-30 minutes.
From the dough we form balls that we put in a well-heated form on the stove and bake them on low heat for 1-2 minutes.
In a saucepan, heat the milk and add the broken chocolate pieces.
Stir until the chocolate melts, then set the pan aside and leave to cool.
Mix the soft butter and add the powdered sugar spoon over it.
Put melted and cooled chocolate and yolks one by one. Mix until smooth.
Flavor with rum essence.
Using a spatula, add the ground walnuts and let the cream cool until it hardens a little. With this cream we fill the walnut shells, then glue them two by two. The next day they are just good to eat. DE-LI-CIU!
Below I have attached some photos from the preparation.
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Preheat the oven to 170 degrees Celsius and then prepare the dough. For this you need a medium-sized bowl, in which to combine the butter at room temperature and the sweet cheese cream. When the two have become a paste, add flour. Continue to mix until you get a homogeneous composition, then refrigerate for a few hours (you can leave overnight).
Using your hands and a wooden chopper lined with a little flour, shape the dough and then press it into cups of mini canapés or mini muffins. Bake for 15-20 minutes and then fill the mini tarts with berries.
Ingredients needed eggplant stuffed with cheese:
- 1 eggplant (2 servings, increase the quantities according to the desired servings)
- 100 gr sweet cheese
- 2 tablespoons yogurt
- 1 capsicum
- 1 clove of garlic
- a few sprigs of parsley
- sare, oregano
- olive oil
We wash the eggplants and, without peeling them or cutting the stalks, we cut them in two halves. Cut the core of the eggplant halves as shown in the picture, place them in a pan and grease them with olive oil. Sprinkle salt and oregano over the oiled halves and put the oven saddle tray for about 30 minutes, until the eggplant is cooked and browned.
Bake the kapia pepper on the grill, peel it and chop it into small cubes. Peel a squash, grate it and squeeze the juice. Prepare the sweet cheese cream: mix the cheese with the yogurt, garlic, baked pepper, a tablespoon of olive oil and chopped green parsley. Stir to mix well. Those who prefer a spicy taste can add ground pepper or chopped hot peppers.
Remove the browned eggplant from the oven and with a spoon, place the cream cheese on them. By baking the eggplant or soaked and left the necessary space to be filled with cream. Eventually, we press with the back of the spoon so that we can fill them well. After loading them with cream, put the tray back in the oven for approx. 10-15 minutes. at the end, garnish the eggplant stuffed with fresh parsley or oregano.
Maria Pop recipe: Baskets with cucumbers, cream cheese, ham and cauliflower cream
1. Put the cauliflower in a 3 liter pot together with a pinch of salt. In parallel, we make a mayonnaise from dijon mustard with egg yolk and olive oil slowly put a little umpic.
2. We need 200g of puff pastry, which we cut into a triangle and square, on the triangle we put the black sesame and press a little to enter the puff pastry and put it in the oven at 160 degrees for 10 minutes
3. Cut the cucumber into cubes and remove the boiled cauliflower, cut it in half into large cubes and put it in half in a blender and make a paste. Put them over the mayonnaise and mix, add the finely chopped dill and the diced red pepper and add a pinch of salt and a pinch of pepper. And we place them in porcelain spoons.
4. Remove the puff pastry from the oven and let it cool, then add in teaspoons with a tip up to the base of the spoon.
5. Add the diced cucumbers to the baskets, add the posh cheese and make a ham rose.
6. Place them together on the plate with a space between them. I'm ready to serve.
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