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Puff pastry baskets with mushrooms and zucchini

Puff pastry baskets with mushrooms and zucchini


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I am very happy with this recipe, especially since, this time I was not inspired by any source but I played everything alone and… more than that my baskets came out so cute, I praise myself what to I do but I really liked what came out and I'm thinking of coming back in the future with other compositions. But, let's leave the praise and tell you how the idea came to me…. I had some puff pastry in the freezer and I kept thinking what to do with it…

  • I used 5-600 gr of puff pastry
  • 1/2 kg mushrooms
  • 2 small pumpkins
  • 1 or
  • goat cheese

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Puff pastry baskets with mushrooms and zucchini:

As I was saying, I spread the dough and cut 12 rectangles (there are so many holes in my muffin tray), I tried to arrange it in such a way that enough filling would come in so that we wouldn't eat empty dough but it would look nice.

In a frying pan I put butter and the finely chopped mushrooms with the zucchini, I sautéed them a little, I seasoned them with chilly and a little curry and when they were more than half I turned off the heat.

I beat an egg and mixed it with goat cheese and started filling my baskets. I put a layer of egg, a teaspoon of mushrooms and zucchini, again a layer of egg and then another teaspoon of mushrooms. I tried to gather the baskets at the top, but they opened a little more in the oven, exactly as I should say, but… .I am also waiting for your opinions.

I can say that they turned out delicious and that I will make more. Great appetite!


Rice with mushrooms and zucchini

Delicious, easy and fasting! What more could you want during this period ?! Cook rice with mushrooms and zucchini too! It's easy to prepare and very tasty!

ingredients

1 carrot
1 yellow bell pepper
1 whole onion
1 zucchini
1 teaspoon turmeric teaspoon
2 tablespoons oil
1 cup rice
10 mushrooms
Salt pepper
Finely chopped parsley

Method of preparation

Put in a pot, to boil, 1 liter of water with a little salt.

When it boils, add 1 sliced ​​carrot, 1 diced yellow bell pepper, 1 whole onion, cleaned and, finally, after about 15 minutes, the diced zucchini.

The zucchini should not be left for more than 3 minutes because it will soften too much.

In total, the vegetables should be left to boil for about 20 minutes, after which they are removed on a plate with a whisk.

& Icircn the remaining juice add 1 v & acircrf of a teaspoon of turmeric and 2 tablespoons of oil.

Fill the soup with the amount of water needed to boil the rice. For a cup of rice, as we put it, we need 3 cups of liquid.

Bring the liquid to the boil again, and then add the rice, previously washed.

Bring to a boil over low heat, stirring gently, especially in the first few minutes and after noticing that the water is completely absorbed. We don't have to stir all the time so that the rice doesn't dry out.

A few minutes before turning off the heat, mix the vegetables and 10 cleaned mushrooms over it and put a little in the pan, beforehand.


Appetizers: Laura Adamache recipes

Do you have a party and need quick appetizer recipes for guests?
In this category I propose many recipes for cold and fast appetizers, festive appetizers for holiday meals, cold snacks and many other great ideas that will delight your loved ones.

What are appetizers, when and how are they served?

They are culinary preparations, with an attractive appearance and small volume, which have the role of stimulating the guests' appetite and activating the secretion of gastric juices, facilitating digestion. They are served at the beginning of the meal or between main meals, always in small quantities.
I invite you, therefore, to try unique and quick puff pastry recipes, Romanian snacks but also new snack ideas characteristic of international cuisine. The Christmas and New Year's snack recipes present in this category will give taste and color to your meals.
Among the recipes for hot snacks for festive meals, I mention Mushroom Pâtés and Mushroom Potato Baskets.
I enjoy cooking and good appetite!


Baskets with Bacon, Camembert and Mushrooms

Allow the puff pastry to thaw at room temperature.

Meanwhile, fry the bacon slices until they start to brown (either in the pan or put in a pan and bake for about 10 minutes). Remove on absorbent napkins and allow to cool.

Grease the dough with melted and cooled butter (I greased some of them with the fat left by the bacon) and cut the dough into squares of the right size.

Put in the middle 2 slices of fried bacon, 3-4 slices of camembert, a few mushrooms, sprinkle with salt, pepper to taste and finally grated cheese.

Cover the filling by bending the opposite edges, shape it into a basket and press the dough a little at the corners so that it sticks.

Transfer to a tray lined with baking paper.

Put in the hot oven, for about 25-35 minutes, at 180 degrees or until the dough is done and nicely browned.

Take them out on a grill and let them cool.

Serve warm, but they are just as good and cold.
They can be served as an aperitif or packaged (service, school) made in the mini version, suitable for a party or a party.


Puff pastry baskets with mushrooms and zucchini - Recipes


500g puff pastry
2 canned mushrooms
1 or
1 tablespoon milk
2 cloves garlic
mayonnaise
salt pepper
Mac
green parsley.

-We spread the puff pastry sheet and with the help of a glass, we cut round shapes. We leave half of them like this, and at the other half, we make a hole in the middle with the help of another smaller glass.
-Separate the egg white from the yolk, and mix the yolk with 1 tablespoon of milk.
-We beat the egg white with a fork lightly, until it comes off and grease the edges of the round shapes, without a hole in the middle. On each form, overlap a form with a hole, grease with yolk + milk, sprinkle a little poppy seeds and put in the preheated oven at 180C.
-From time to time we open the door to the oven and with a fork we prick in the middle of each basket, so that it does not swell too much in the middle.
-Let it brown nicely then take the tray out of the oven and let it cool.

-In the meantime, prepare the mushroom salad, then fill each basket.
- Garnish with a little pepper and a green parsley leaf.
-It's wonderful in both taste and appearance!

12 comments:

They turned out great for you. Tasty and very elegant.
Super Vorspeise for a Dinner.

Congratulations, it looks great, I go like a glove to a party, a recipe to remember.

how good it looks. I noticed the retata :)
congratulations :)

Superb! It looks great too. I would eat them all!

Hey. Congratulations on your excellent blog. I would like to invite you to visit my blog and learn something about Brazil and our struggle against communism. Embrace

Hello Iulia, we follow your recipes constantly, and we would like to add each other to the blogroll, our address is http://lavintagemania.blogspot.com/

Vicky, thank you! I'm glad you like it and I really go to a party very well!

Miha, I'm so glad you like it!

Lavi, I'm waiting for you at a portion with great, great love! Many kisses!

Clausewitz, thank you! I will visit you too!

Hello! I visited the blog and I want to say that I will gladly add you to my list! I look forward to seeing my blog on your blog as well!

very nice! Out of curiosity, how many baskets did you get out of 500 g of dough?


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Pumpkin nutmeg recipe, prepared with beef, fresh tomatoes, tomato sauce, onion, cheese, breadcrumbs and yogurt


Baskets filled with ricotta and pumpkin

Crispy baskets filled with ricotta and pumpkin are an excellent choice for holiday meals. They are absolutely delicious and are very simple, we need a maximum of 20 minutes for cooking and another 20-25 for baking. Ricotta baskets are good both hot and cold, I personally like them colder, but I don't refuse them hot either, and if you don't particularly like zucchini, you can remove them from the recipe or replace them with other vegetables in the same amount ( mushrooms, asparagus, maybe even bell peppers).

Baskets stuffed with ricotta and pumpkin & # 8211 Ingredients (12 baskets)

  • 6 thin pie sheets
  • 1 tablespoon finely chopped chives
  • 1 tablespoon chopped dill
  • 450 g well drained ricotta
  • 3 medium eggs
  • 75 g race parmesan
  • 12 teaspoons grated parmesan / grated cheese (for powdering baskets)
  • 1 medium zucchini zucchini (225 g whole weighed)
  • 30 ml of semi-dry white wine
  • salt
  • freshly ground pepper
  • olive / peanut oil

Baskets filled with ricotta and pumpkin & # 8211 Preparation

  • Wash the zucchini, wipe it well, remove the heads and cut it into small cubes. Heat 1 tablespoon of olive oil in a pan and add the diced zucchini.
  • Season them with a little salt and pepper and sauté for 2 minutes, over medium heat. Add the white wine and let it evaporate, then turn off the heat and put the cubes in a sieve to drain and cool very well.

  • In a bowl, mix ricotta with parmesan, eggs, chives, dill, salt and pepper to taste. When we obtain a homogeneous composition, we add the cold diced zucchini and mix.
  • Put a sheet of pie on the work surface and grease it evenly with olive oil (do not overdo it with oil, we will use about 2 teaspoons of oil for each sheet). Put the second sheet of pie over the first sheet, grease it with oil and add the third sheet over the second. Grease it with a little olive or peanut oil.
  • Grease the muffin tin with a little olive oil.
  • Cut the sheets into large squares, about 7-8 cm, and place them in the shape of muffins.

  • The edges of the sheets should protrude about 2-3 cm from the muffin tins.
  • Fill each basket with 3-4 tablespoons of filling and powder each one with about 1 teaspoon of grated Parmesan cheese.

  • Bake the baskets in the preheated oven at 190 ° C, for about 20 minutes or until the sheets are evenly browned.
  • We take them out of the oven, let them cool in the form for 10 minutes, then we take them out and place them on a plate.
  • We taste these delicious hot or cold baskets.

There is nothing better next to these baskets than a Blanc de Merlot minstrel from the Rotenberg winery. It is an absolutely exceptional wine, vinified in white from Merlot grapes. I love all the wines produced by Rotenberg, but this Blanc de Merlot was a wonderful surprise. I highly recommend it.

For more delicious Easter meal ideas, visit the Easter Recipes category.


Puff pastry baskets with chicken breast and cheese filling

Boil the chicken breast with a teaspoon of salt. Boil until the meat is well penetrated and cooked, then remove from the water and leave to cool. After the chicken breast has cooled, finely chop it. Wash the mushrooms and chop finely. In a deep bowl, place the finely chopped chicken breast, add the grated cheese, mushrooms, flour, sour cream, pepper and salt. Mix the whole composition well until all the ingredients are homogeneous.


The dough sheets are cut in equal circles. Grease a special muffin tray with butter. Place the dough in molds and fill the squares with the composition with a spoon. They can be optionally decorated with parsley threads. Bake the tray in the preheated oven at 180 ° C and bake for about 20 minutes, then remove it cooled on a kitchen grill. When they are ready, take them out and they can be served hot or cold.


Mini puff pastry tarts with cherries and chocolate & # 8211 baskets with cherries or cherries

Mini puff pastry tarts with cherries and chocolate & # 8211 baskets with cherries or cherries. Tart recipe with cherries and chocolate in the mini version. Cherries filled with pieces of dark chocolate placed in small puff pastry nests. Simple and delicious! I found in the market some huge cherries, black and stony & # 8211 bigger than a 50 bani coin. Faaaaine! In addition to a classic jam and some stuffed dumplings, I will make these small tarts.

If I still thawed a sheet of dough for Tatin mini tarts with apricots and marzipan (see recipe here) I used some of the dough washers for these & # 8222 jewelry & # 8221. This time I used the tray and the mini cupcake papers (diameter 2-3 cm). You can also use cherries if you like sour fruits.

From the rest of the cherries I made stuffed cow cheese dumplings.

You can find it here homemade puff pastry recipe (classic French recipe).If you don't have time to make puff pastry at home, I recommend the fresh puff pastry dough from Kaufland which is with BUTTER! (from refrigerators, not freezers).

I served these crunchy wonders with sour sour cherries with a creamy chocolate sauce (type ganache fluid).

From the quantities below result 4 servings, ie 8 mini puff pastry tarts with cherries or chocolate. You can multiply the ingredients as needed.


Appetizer baskets with mushrooms are in high demand then us. Before I start filling with mushrooms, I take the puff pastry out of the freezer to. Puff pastry pies, Sun Food mushrooms and cheese. These puff pastry appetizer baskets with bacon and mushrooms were very much appreciated, which I highly recommend for festive meals! A delicious appetizer, only good for picnics (as May 1 is approaching).

Puff pastry with chicken breast and mushrooms l. Caprese salad with tomatoes, mozzarella and basil original recipe -. You can find here puff pastry appetizer with ham and cheese, puff pastry with cheese and spinach, puff pastry appetizers with mushrooms or vegetables, but also.



Comments:

  1. Kathy

    Excuse me, the phrase is taken away

  2. Ealdian

    It is remarkable, the useful information

  3. Shadoe

    Nada add another item

  4. Shaktigami

    And yes



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