When the guests arrive at the table, I like to have "something" on the table. Usually I arrange a plate or two nicely [depending on the number of diners] with cold snacks. I make sure that these foods are fresh, quality and tasty. You don't have to buy large quantities, you have to have different assortments, so that everyone can find something to their liking.
I took the yolk from the eggs, I put it in the plate and with a fork I crushed it, I put the soft ointment and sour cream, salt and pepper and I mixed it. From the composition obtained, I took a spoon and filled a bag (pos cu dui) of those used for decoration. I filled the eggs and put them in the fridge.
We went on to assemble the triangles. I put a slice of cheese, one of ham, one of cheese and one of ham (4 in total). I cut the edges nicely with a sharp knife and then I cut them in half on the diagonal and once again in two on the other diagonal. 4 triangles resulted. I put them in the fridge and moved on to the third phase.
I took a hard sponge cone and wrapped it in plastic wrap. I fixed it in the middle of a plate and I started to stick radishes at the base of the cone (for stability). Then I drained the olives, I stuck toothpicks in them and by chance I started to stick in the sponge cone. Then I cut the cheese into slices and with the help of a cookie cutter I cut some cheese shapes, and some cheese cubes. I stuck these with toothpicks in the sponge cone and then from place to place I put sprigs of fresh rosemary.
Plate with salmon and seafood
1. For the brine salmon, boil all the ingredients over low heat for 5 minutes.
2. Add the fillets and continue to cook for 3 minutes. Turn off the flame and leave the pot covered for 5 minutes. Drain the liquid and allow to cool. If you cook in advance, store in the refrigerator, in a covered dish. Unwrap in strips before serving.
3. Mix the ingredients for marinating the smoked salmon and add salt and pepper. Pour marinade over the salmon slices placed in a layer on the plate and let stand 30 minutes before serving.
4. Mix the shrimp ingredients, cover the bowl and let cool for 2 hours. You can cook on the eve.
5. Mix the horseradish and sour cream. Place the three kinds of seafood on the plate and garnish with watercress, lemon and horseradish sauce.
Easter appetizers. Simple and tasty recipes
In addition to the traditional dishes for the Easter meal, the housewives also prepare appetizers, light snacks that will delight the guests. Appetizers for the Easter meal can be vegetables, cheese, meat or various salads, so those who fasted to eat lightly to avoid stomach problems.
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Easter appetizers: Sesame mushroom croquettes
ingredients for four servings: 300 g fresh mushrooms, 2 green onions, 3 tablespoons oil, 1 tablespoon broth, 2-3 cloves garlic, 3-4 tablespoons breadcrumbs, one egg, dill, parsley, salt, pepper, sesame
Method of preparation
Wash the mushrooms and chop them into small cubes, then simmer them together with the oil and finely chopped green onions, until they soften and reduce all the water left.
Then put them in a bowl and mix them with crushed garlic, salt, pepper to taste, egg, a little finely chopped parsley and dill, broth, breadcrumbs and mix well. If the composition did not bind well, add more breadcrumbs, according to petitchef.ro.
We wet our hands with water and shape small croquettes that we roll in sesame.
Grease a pan with oil and sprinkle a little breadcrumbs then place the croquettes.
Bake for 30 minutes. It is eaten both hot and cold!
Easter appetizers: Fish paste on a bed of baked peppers
Ingredients for two portions: 200 g fish (hake, pamgasius, etc.), 2 red peppers, garlic mayonnaise, 1 small onion, 1-2 cloves of garlic, 1 bay leaf, thyme, chopped parsley, salt and pepper.
Method of preparation:
Fry a small onion and a clove of garlic in a pan. Add the bay leaf, thyme and chopped parsley. Add a little water and continue boiling for 15 minutes. Boil, not fry. Add the fish and continue cooking. When the fish is ready, then coat the skin and bones. If you use the net, it is ready to be cleaned.
Wash the peppers and cut them in half. Remove the seeds and white skins, and place the halves on a baking sheet or parchment paper and bake for about 20 minutes. Then peel them.
If we have baked peppers ready in the freezer, they are also very good!
Prepare a garlic mayonnaise. In the classic mayonnaise, add 1-2 cloves of finely crushed garlic. Or we can use garlic-flavored mayonnaise from the supermarket.
Mix 3 tablespoons of mayonnaise with the 200g of clean and crushed fish. We need two metal circles.
When the baked peppers are cold and without skin, 4 circles are made from the halves of the peppers, and the leftovers are crushed into small pieces that are added to the fish composition. Place the circle on a plate, place the first half of the pepper as a bed, then fill it with half of the fish cream and top with another round slice of red pepper.
It is repeated for the second circle shape. Then put in the fridge and serve with a slice of lemon next to it!
Easter appetizers: pancakes with pumpkin
Ingredients for four servings: 2 eggs, a cup of mineral water (beer, milk), a suitable zucchini, 2-3 tablespoons oil, dill, parsley, salt, pepper, a cup of flour, grated cheese (2 tablespoons for each pancake) .
Method of preparation:
Peel a squash, grate it and sprinkle with salt. Beat eggs well with salt and pepper powder, add water
mineral, oil and flour.
Mix well to even out the composition.
At the end, add the zucchini and finely chopped greens.
Let the composition in the fridge for 20-25 minutes to rest.
Then fry the pancakes until golden brown on both sides.
We take them out and while they are hot, we fill them with grated cheese and we roll them or fold them in four
5. Crispy chicken, beef schnitzel, spinach roll with cream cheese and celery salad
Chicken cut into small pieces and fried in a pan is delicious, and the beef tenderloin brings an extra taste and finesse to this predominantly carnivorous dish. Spinach roll with cream cheese is easy to prepare and brings color, but also a unique flavor. Simple celery salad or with mayonnaise is ideal for harmonizing the plate, and its specific texture ensures the diversity necessary for a successful meal.
The platters are the perfect recipe for a successful festive day. If you find it too complicated to cook so many dishes, you can order ready-made dishes or specialties online that you place as you wish. You can find cooked food anywhere in Bucharest, with which you can make the most good-looking and tasty dishes.
Greedy with cheese
& Icirc & # 539i must:
300 g f & # 259in & # 259
2 or & # 259
3 tablespoons oil
150 g yogurt
1 tbsp & # 539 & # 259 baking soda
a pinch of salt
250 g telemea de vac & # 259
250 ml oil for frying
Preg & # 259te & # 537ti a & # 537a:
Put the flour in a bowl and break the eggs, add the yoghurt, oil, salt and baking soda. Fr & # 259m & acircn & # 539i well. After it has grown, spread the sheet and cut a piece of paper, which you then fill with shaved brass. Press the edges and fry the chicken in a well-heated oil. Drizzle the reds well, then remove them to a hot plate.
You can serve it next to the press with vanilla sugar.
Preparation: 40 minutes Baking: 35 minutes
Re & # 539et & # 259 by Maria Soficaru, Ploie & # 537ti, juc. Prahova
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"Stolen" polenta recipe from Americans
Ingredients for 3 servings
- 200 ml unsweetened almond milk
- 2 teaspoons kosher salt
- 2 cloves of crushed garlic
- 250g corn
- 2 teaspoons extra virgin olive oil
- 250g mushrooms
- parmesan race
- freshly ground pepper
- freshly chopped parsley
Preparation for polenta
In a medium saucepan add 400ml of water, almond milk, salt and garlic and let them reach boiling point. Meanwhile, in a medium skillet heat the olive oil, add the mushrooms and let them cook for 7-8 minutes. Add the cornstarch over the boiling contents and mix until the ingredients are smooth. Leave on medium heat and stir for 5 minutes, until the polenta is al dente. You can remove the garlic before this process if you wish. Put the polenta in a bowl, add pepper, Parmesan and mix. Add the mushrooms, a drop of olive oil, the remaining Parmesan cheese and the parsley on top.
Danny DeVito saved Michael Douglas
Good deed: saving Michael Douglas from a snake bite
During a September 2018 visit to "The Talk", DeVito remembered a day of filming for "Romancing the Stone" in Mexico with Douglas in the 1980s.
"He was a guy who had a truck with a cage and there were snakes inside the truck," DeVito said.
"But Michael, he's the hot shot, Mikey D." He said. "And the guy has a snake on his arm and all the kids come around. And Michael grabbed the snake. I'm going, 'Michael, don't touch the snake! It's a snake, man. That snake could bite you, man. "And he bit him, even by hand.
"I've always heard that the best thing to do is to suck the poison right away, so I did it," DeVito said. "I grabbed his hand and started spitting everywhere and I said, 'Boy, it's good that it didn't bite your organ. You'd be dead,'" DeVito joked.
For mornings when you are out of ideas, but you feel like a culinary treat, you can try a quick, tasty and filling veggie breakfast.
These peppers stuffed with vegetables are great for both breakfast and an appetizer platter. They will be to the liking of all the greedy, regardless of the diet they have.
As well, we can replace the pepper halves with slices of bread, and over the avocado paste we can put any combination of vegetables we want.
- 2 bell peppers
- 100 g boiled chickpeas
- 3 tablespoons corn kernels
- 1 carrot
- 1 avocado
- lemon juice
METHOD OF PREPARATION:
1. Cut the avocado in half lengthwise and remove the pulp with a spoon. Sprinkle it with lemon juice and a pinch of salt and grind it with a fork.
2. Peel a squash, grate it and cut it into cubes. Bake the chopped carrot, boiled chickpeas and corn kernels in a pan with a pinch of salt (without oil) until they start to brown.
3. Cut the peppers in half and clean them of seeds. We put a layer of avocado paste on each half of the peppers, and then a layer of cooked vegetables.
Rice recipes. Cooking methods
Regardless of the recipe, know that for rice the following cooking methods are often used & # 8211 with which we can then juggle depending on what we want to get:
1. Boil the rice in salted water like pasta, drain and continue to use: either flavor directly by adding other ingredients, or lightly fry in oil using the stir fry method or baked gratin
2. the rice is steamed, in the pressure cooker or in the crock pot / rice cooker and then used as above
3. the pilaf method, in which the rice is boiled over a very low heat under the lid or in the oven without mixing, along with other ingredients that flavor it while slowly absorbing the exact amount of liquid we add from the beginning
4. the risotto method, as opposed to the previous one, in which liquid is gradually added and mixed constantly. In this way, the grains eliminate as much starch as possible and we finally have a food with a high degree of creaminess.
5. Directly in soup or other low-fat dishes along with other ingredients
The result of combining these methods of cooking rice is an infinity of dishes from north to south and from east to west of the world.
Before any recipe and technique and type of rice, nutritionists recommend an essential step before cooking it: that of keeping it in water and rinsing it as much as possible. The rice plant grows in water, which carries arsenic (a heavy toxic metal) from pesticides and herbicides.
We have grouped below 10 proposals to use rice in several types of sweet or salty recipes. As always, the quantities are valid for 4 servings.