New recipes

Festive appetizers

Festive appetizers

Small boats with cheese, cherry radishes, carved cucumbers, all meant to delight the little ones or even the big ones, at a family celebration.

  • 1 red
  • 2 cucumbers
  • 1 pepper
  • 1 link radish
  • black olives and kalamata
  • green onion leaves
  • 150 g of cow's cheese
  • a cube of butter
  • 1 small white onion
  • a pinch of salt

6

Ancutsa

Chef Chefs

Tags: festive appetizers, appetizers, festive recipes, cheese boats, tomatoes, cucumbers, peppers, radishes, olives, cheese, butter, minutes, recipes Appetizers / Garnishes

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Festive appetizers:

Wash the vegetables.

In a bowl, prepare the cream cheese: mix the grated cheese with the butter and finely chopped white onion until creamy.

Cut the cucumbers into larger pieces and carve them with a knife. You fill them with olives.

Cut the pepper into small boats and fill them with cream cheese.

On a few slices of tomato, put cream cheese, wrap them with strips of cucumber and put a radish cut with a knife on their heads so that they look like popcorn.

Cut the remaining vegetables and place them on the plate among the other appetizers.

Garnish with finely chopped green onion leaves.


Good appetite!


If you like my recipe, you can also find it on my blog:

http://ancutsa-cuisine.blogspot.com/2017/06/aperitive-festive-21-mai.html


Festive appetizers

Hummus is always at the top of my list of quick appetizers because it requires no effort at all and the results are delicious every time! If you want to prepare three different cold entrees for the next party or even for the New Year's party, I recommend these hummus sandwiches & ndash are simply delicious!


Eggs stuffed with tuna

Stuffed eggs should not be missing from the appetizer tray, a real treat! Try a simple recipe for stuffed eggs with tuna, as follows!

Ingredients for eggs stuffed with tuna

  • 8-10 boiled eggs
  • 4 tablespoons mayonnaise
  • 1 teaspoon mustard
  • 1 tablespoon Greek yogurt
  • Garlic powder
  • 1 teaspoon of paprika
  • 200 grams of tuna
  • ½ celery connection
  • 1 pickled cucumber
  • Salt and pepper
  • Green onion

How to prepare this appetizer recipe

Boil hard-boiled eggs with plenty of salt for about 10 minutes. Leave the eggs in cold water and peel them. Cut the eggs in half and remove the yolks, which you will mix with the yogurt, mayonnaise, mustard, garlic powder and paprika.

After the composition is homogenous, you can add the chopped tuna. Next, add the finely chopped celery, green onions, salt and pepper. You can start filling the eggs with this composition and serve them sprinkled with lemon peel. Isn't that one of the simplest appetizer recipes?


3 TYPES OF HOLIDAY APPETIZERS I Recipe + Video

Hello dear lusts. Today we prepared 3 FESTIVAL APPETIZERS for the holiday meal with salmon caviar and sturgeon, sprat and smoked salmon from Ocean Fish Company. At their store you can always find fresh and quality products. These appetizers are prepared quickly and you will surely pleasantly surprise your guests and your family. I hope you like these recipes and prepare them with pleasure. I wish you a day as tasty as possible and good appetite.

Ingredient:

For pancakes:

  • 250 ml. - 2.5% kefir
  • 120 gr. - flour
  • ½ teaspoon - baking soda
  • 1 teaspoon - table vinegar
  • 3 tablespoons - sunflower oil plus a little more for frying
  • 1 or
  • Salt

For appetizers:

  • Salmon caviar (Ocean Fish)
  • Sturgeon caviar (Ocean Fish)
  • Smoked Salmon (Ocean Fish)
  • Riga sprat smoked in oil (Ocean Fish)
  • 1 rye bread
  • 150 gr. - cheese cream
  • 60 gr. - butter
  • 1 clove of garlic
  • 2 cucumbers
  • ½ sweet orange pepper
  • ½ red sweet peppers
  • 1 lemon

Method of preparation:

  1. First of all prepare the pancakes: Pour the kefir in a bowl, break an egg, put baking soda, pour table vinegar, sunflower oil and flour on top. Mix everything together until the ingredients are incorporated. Heat a frying pan over low to medium heat, pour a little oil into it and start to form small pancakes of about 5 cm. Fry the pancakes for a minute or two on each side and then take them out on a plate and let them cool completely.
  2. Then cut the bread into slices, if it is square, cut each slice in half. Place them on a baking tray lined with baking sheet and brown the bread in the oven for about 10-15 minutes at a temperature of 190 degrees C.
  3. As the pancakes and bread cool, take care of the first appetizer: Put the cream cheese in a bowl, grate the peel of half a lemon on top and mix everything together. Then cut the cucumber strips with a vegetable peeler.
  4. Take each slice of cucumber and dry it with a paper towel. Then take the slices of smoked salmon and cut them into strips the same size as the cucumbers.
  5. Put half a teaspoon of cream cheese at the end of the salmon strip and start rolling. Then roll the salmon roll in the cucumber strip and stick a toothpick at the end of the roll to maintain its shape. Garnish with salmon caviar on top.
  6. Turn to the next appetizer: Put butter in a bowl at room temperature, grate the peel of half a lemon and a clove of garlic on top, mix everything together and grease each slice of bread with flavored butter. It is important that the bread is not hot.
  7. Then open the can of sprat and arrange a small fish on each slice. Garnish with sweet peppers, sliced ​​cucumber and finish with greens.
  8. At the end busy with pancakes: Take a pancake, put in the middle half a teaspoon of cream cheese with lemon prepared earlier, cover with sturgeon caviar, and at the end decorate with lemon peel. Then take another pancake, put cream cheese inside it, cover with salmon caviar and decorate with lemon peel and greens. Serve them immediately on the holiday table.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


3 festive appetizers - incredibly good-looking and fantastically tasty!

We continue to offer you recipes for festive appetizers. We are sure you will find something you like! They are an excellent alternative to regular salads!

1. SALAD-APPETIZER WITH SURIMI, SHRIMP AND SMOKED SALMON

-smoked salmon (you can replace it with smoked salmon trout)

-green or black olives (pitted)

The quantities of ingredients are adjusted according to your taste and the number of guests.

1.Put the surimi sticks, egg whites, hard cheese and Adygea cheese through the small grater. Put them in a deep bowl.

2. Clean and boil the shrimp. Cut them into cubes and add them to the bowl with the other ingredients.

3.Cut the smoked salmon into cubes and add it to the bowl.

4.Add the chopped dill, the garlic given through the small grater and the ground white pepper.

5. Mix very well until you get a homogeneous and malleable composition. If it is too dry, add a little more mayonnaise.

6. Taste the salad obtained and, if necessary, season it with salt.

7. Shape salad balls: take a teaspoon with the tip of the composition and give it the shape of a cake. Put an olive in its center, then give it the shape of a ball.

8. Roll half of them through the yolks given through the small grater and leave the remaining ones as such.

9. You can serve them in this way or decorate them with small plastic skewers, on which you put a cube of smoked salmon and a thin and longitudinal slice of fresh cucumber (to get them, slice the cucumbers with the cleanser vegetables or mandolin).

The delicious salad-appetizer with surimi, shrimp and smoked salmon is ready!

2. SOFAS WITH PISTIST, CHEESE WITH MOLD AND GRAPES

-blue cheese with blue mold

-small lettuce leaves

-black grapes (without seeds).

The quantities of ingredients are adjusted according to your taste and the number of guests.

1.Put the blue mold cheese and Adygea cheese through the small grater. Put them in a suitable bowl.

2. Add salt, ground white pepper and mayonnaise. Mix until you get a homogeneous and malleable composition.

3. Using a round shape, cut circles out of toasted bread.

5.Wash and dry the grapes and lettuce leaves.

6. Place the loaves of bread on a plate. Put a salad leaf on each of them.

7. Take a teaspoon of cheese composition and give it the shape of a cake. Put a grape in the center of it, then shape it into a ball.

8. Roll the balls obtained through the chopped pistachios and place them on the bread circles.

9. Decorate them with grape berries stuck on small plastic skewers.

The couches with pistachios, cheese and grapes are ready!

3. RAFFAELLO WITH CHICKEN BREAST AND PINE SEEDS

-granulated garlic, spices for chicken

-green lettuce leaves

The quantities of ingredients are adjusted according to your taste and the number of guests.

1.Wash and dry the chicken breast. Cut it into thin, longitudinal slices. Season them with salt, granulated garlic and spices for chicken.

2. Fry them in a pan with a little hot oil, on both sides, until they are ready.

3. Allow the chicken to cool. Then cut it into pieces and put it in the blender jar. Pass it to the state of crumbs.

4.Put the minced meat, the cheese given through the small grater, the pine seeds (previously fried on a dry pan and left to cool) and the garlic passed through the garlic press in a deep bowl.

5. Add mayonnaise, salt and ground white pepper. Stir until smooth.

6. Shape balls from the obtained composition. Roll half of them through cheese given through a small grater, and the other - through coconut flakes.

7. You can serve them as such or decorate them with cherry tomatoes stuck on small plastic skewers and lettuce leaves.


How to restore our body after the Easter meal

The period before the Easter holidays is for many of us an interval in which we adopt a different and healthier diet, with more greens to help our immune system in the capricious days of spring. Regardless of whether or not we fast, the body needs a period of transition from light fasting foods to rich and varied holiday meals, but especially after their passage. The Easter meal is one loaded with products rich in carbohydrates, proteins and fats. If we add alcohol, then we get a combination that is difficult to digest, with many calories. How to restore our body after the Easter feasts, find out in the following lines.

Moderation is essential

We are tempted to eat more than the body needs and rightly so, with so many goodies around it is hard to resist culinary temptations. We already know that excess should be avoided, not only during this period, even if we want to respect the traditions, it is important to have measure, we have clashed eggs with loved ones, but we do not venture to eat them all, we serve a slice of cake as on a snack, and so on. Preparations for festive meals are par excellence diverse and served in large quantities, which means even more work for our body & # 8211 so prevention and moderation are more than recommended during this period.

The first step, vegetable proteins

In order not to give a shock to the body, and especially to the liver and digestive system when it returns after a period of restrictions, it is important to regularly consume vegetable proteins. Chickpeas, lentils, peas, beans or soy products help us not only during Lent, but also during this transition period. By consuming them regularly, the feeling of discomfort or digestive disorders will be reduced, compared to the variants of animal origin. We must remember that we can consume traditional products, alternating with these ingredients and taking into account moderation.

Don't forget the vegetables!

There is no risk of eating too many fresh vegetables. During this period, vegetables such as salads, spinach, stevia or nettles and bitter vegetables such as arugula, endives or Brussels sprouts are recommended. On the blog you will find a variety of recipes with these ingredients and not only, easy to prepare and just as easy to consume. Vegetables are essential for the recovery period after the Easter meal, as they do not require intense digestion, are low in calories and come with a lot of phytonutrients that help the body eliminate toxins and other compounds secondary to rich meals. Moreover, through their constituents, vegetables help the easy digestion of other types of food such as fats and proteins of animal origin.

Don't forget to hydrate

The body needs hydration not only after the Easter meal, do not wait to get thirsty and do not replace water with carbonated drinks. Consume water 30 minutes before a meal, not during or after you have finished eating, so that it does not hinder the digestion process and create a state of discomfort. You can also try soothing teas such as chamomile or lime tea. Unsweetened lemonades can be very helpful for the situation in which you feel bloated.

3 x movement

Exercise, walk outdoors, ride a bike, skip the rope, before or after meals, between meals to increase your caloric intake and to feel good.

We know that it may seem difficult to get back into the rhythm and take care of your diet, but we are sure that if you follow at least some of the above steps you will be able to reach your goal. After all, all that matters is to make your day better!


What are the most famous böreks in Ottoman cuisine? 5 different Ottoman pastry recipes

The interaction of the Ottoman Empire with different cultures, nations and geographies in these long years seems to have been most reflected in its cuisine. What are the most famous böreks in Ottoman cuisine? We share with you the delicious, practical and tried and tested varieties of Ottoman cuisine. Here are 5 delicious börek recipes from Ottoman cuisine:

The Ottoman Empire, as a civilization that ate only two meals for five centuries, attached great importance to a satisfying breakfast. The most popular pastry in Turkish cuisine is börek. the word pastry "to roll" derived from the verb. The oldest records of pastry are in Mevlana's Divan-ı Kebir. Borek, which is made into countless varieties of world cuisine, has introduced twenty languages ​​into Turkish on three continents. Resources, II. During the Bayezid period, an old man was ready to make pies next to the chef. woman also talks about work. XVII. Currants, dates, chestnuts, dried apricots and apples were placed in the toast made in the palace kitchen in the 16th century.

In the Ottoman bazaars, there were bakeries and bakeries that cooked börek. II. During the Bayezid period, pastry producers were forbidden to make pies with lots of onions and less meat and to use meat other than mutton in these pies. From the other articles of this law, we also understand that pepper and clarified butter are added to pastries on the market. Various types of pastries were served at crowded tables or at ceremonies arranged in the palace. In our article, we have compiled the most popular types of börek from Ottoman cuisine to the present day.

THE 5 MOST FAMOUS OTTOMANIAN PASTRY RECIPES

Pastry cup:

Date 17. We are here with a delicious börek recipe, which is often consumed with tea in the Ottoman period and even in the Ottoman period. The recipe for the delicious cup pastry, which is practically made, will turn a stone into a classic pastry. It is ready to take its place in your most beautiful presentations with its dough that is prepared quickly and with few ingredients, and the flavor of bell pepper inside. So how do you make a pastry cup? recipe news in our details.

RELATED NEWS How to make a Cup Pie? The most practical cup pastry recipe

PASTRY NEMSE:

Nemse pastry is a type of pastry that impresses with its special filling, which was cooked during the Ottoman period. You can easily cook nemse pastry, which is usually served as hot appetizers at iftar tables, at home. Nemse Pastry, which will be great for those who get bored of ordinary recipes, is a delicious recipe that you can keep in the freezer. If you want to take your guests to the old kitchens of history, you should definitely try the nemse pastry.

RELATED NEWS How to make Nemse Pie?

PASTRY RECIPE Onion:

Onions, which are usually used as a filling, we give it as the main ingredient this time. How about making a delicious pastry by adding anise and cinnamon? If your answer is yes, you can take a look at the details of the recipe.

For the dough

3 cups flour
1 or
1 cup of coffee with olive oil
1 teaspoon granulated sugar
Salt
For interior material

500 g onions
30 g butter
2 eggs
1 teaspoon of vinegar
1 teaspoon anise
Half a teaspoon of cinnamon
Salt
black pepper
Spread between dough

Sift the flour into the dough mixing bowl and open the middle like a pool. Add olive oil little by little and mix.
Add the eggs, salt and granulated sugar and prepare a smooth dough. Divide the dough into 4 equal portions, cover with a cloth and let it rest for 30 minutes.
Peel and chop the onion. Put it in a pot and boil it in boiling water and strain it. Melt 330 g of butter in a pan.
Add anise and mix. Add onion and cook for 15 minutes on low heat.
Beat the eggs in a bowl. Add salt and pepper and mix. Pour the vinegar over the onion mixture.


Add the beaten egg and mix. Cook for another 1-2 minutes and remove from the stove.
Take the meringue of the dough on a floured surface and turn them to the size of a loaf. Spread the melted butter between the 2 sheets of breadcrumbs that you have opened and place them on a baking tray greased on top of each other.
Spread the filling on it and sprinkle cinnamon on it. Open and prepare the remaining meringues in the same way and place them on the tray.
Bend the protruding edges inwards, reheat the remaining oil and brush it over the dough. Bake in a preheated oven at 180 degrees for 30-35 minutes.

POTATO PASTRY RECIPES:

Kol Pastry, one of the most beloved pastry products inherited from the Ottoman Empire, will be everyone's favorite for its taste and elegant presentation. You can also use cheese and stuffing with minced meat instead of potatoes.

For the dough

5 cups flour
1 cup yogurt
1 glass of water
1 cup oil
1 teaspoon baking powder
1 teaspoon salt
To open the dough

3 tablespoons flour
3 tablespoons starch
For interior material

5 onions
5 potatoes
150 g ground beef
3 tablespoons olive oil
1 tablespoon currants
1 tablespoon peanuts
2 teaspoons salt
1 teaspoon black pepper
For the above

150 g butter
1 teaspoon black seeds
2 tablespoons yogurt

Mix water, yogurt, oil, salt and baking powder in the dough kneader. Add the flour and knead a smooth dough. Cover the dough and let it rest for 20 minutes.

Peel an onion and cut it into cubes. Peel the potatoes, grate them and let them drain on a paper towel.

Heat the olive oil in a pan. Add stuffed onions and peanuts and sauté over low heat. Add the minced meat and stir.

Add the grated potatoes and currants. Sprinkle pepper and salt and stir. Cook for 20 minutes on low heat and remove from the stove.

Divide the dough into 12 equal meringues. Mix the flour and starch in a bowl. Sprinkle a flour mixture with starch on one of the meringues and roll into the size of a dough. Cut the dough in half.

Sprinkle 1 tablespoon of melted butter on top. Spread the mashed potatoes on the long side of the dough. Wrap the dough and turn it.

Prepare the remaining half of the dough and other meringues in the same way. Grease the round baking tray.

Place the dough that you have wrapped in rolls, starting from the middle of the tray, wrapping it in the form of an arm pie.

Beat the remaining butter and yogurt and rub the dough. Sprinkle with black cumin seeds and bake in a preheated oven at 180 degrees for 30-35 minutes and serve.

VERTICA PASTRY RECIPE:

We recommend vertical pastries for those who want to try another recipe. You can enrich the dough, which is presented in a round shape, with white cheese and anise.

For the dough

2 glasses of flour
Half a glass of warm water
135 g butter
1 or
1 teaspoon salt
For the above

Melt the butter in a pan. Add the flour little by little, stirring constantly. Add water and mix well.

Take the pan off the stove and let it heat up. Add the egg and salt and knead quickly.

Grease the baking tray. Remove small pieces from the dough, turn them with your hands and place them on the tray at intervals.

Press them in the middle with your finger and fill the empty places with 2-3 chickpeas so that they do not swell during cooking.

Bake it in a preheated oven at 180 degrees for 25-30 minutes, so that it remains slightly soft.

Put the feta cheese in a bowl and cut it into small pieces. Remove the chickpeas from the middle of the vertices and add the cheese. Serve hot or lukewarm.


Images for ideas for Christmas ornaments

Users also like these ideas. Chicken breast roll and ham & # 8211 appetizer roll for festive meals & # 8211 PHOTO. Appetizer Recipes, Brie, Hand Served Foods, Healthy Recipes, Desserts, Party Food, Credenzas, Rustic Country Weddings. It is good both hot and cold. Recipe for festive cold appetizers to prepare quick cold snacks for the guest. If you are tired of the same beef salad on New Year's Eve, I offer you some delicious and very attractive alternatives to festive appetizers. Explore the & bdquo Aperitive & rdquo panel created by afroditakis on Pinterest. They are an easy appetizer to prepare, attractive in appearance, but also in taste. Fill the eggs with the composition obtained and let it cool a bit.


25 Perfect Party Dips and Holiday Spreads

Launch 25 Photo Gallery

The holiday season gives us all the opportunity to plan special occasions for fun family, friends, church colleagues and at work. This enchanting collection of 25 Party Perfect Dips and Spreads will give you just the inspiration you need to make your starts easy and elegant. A range of festive appetizers and finger dishes often set the tone for parties, giving guests the opportunity to talk easily and friendly, while eating delicious snacks, chips, canapés and biscuits. In this collection you will find recipes for a hot cheese onion, a festive Cranberry Dip Cream Cheese as well as a spicy pepper with spinach and bacon Dip with tortilla chips for dipping. Don't forget, sweets fans can also enjoy diving in the desert. Scroll through the gallery for guaranteed recipes to start your party in style.

About the author:

Melissa Sperka is the creator, editor, recipe developer and photographer of Melissa’s Southern Style Kitchen blog. After gaining the national power of flour! baking contest, she also won national attention with her blue ribbon nested potato skins, featured in Southern Living magazine. She is also the published author of her new book, Melissa's Southern Cookbook: Proven and true family recipes , is available now. For Melissa, the southern style is not just about regional food, but about serving homemade food with grace, charm and a healthy dose of southern hospitality. In Melissa's kitchen, family-style home meals are always on the menu.


Cookbook - 41 Recipes for Meatballs, Omelettes and other Appetizers

Cookbooks are great gifts for any housewife, especially if this housewife is interested in bold and original recipes.
I'm not saying men can't be housewives.

The books can be found on Amazon, in some bookstores on request, but most of them can be found online.
Write the name of the book, it is enough to type any search engine 41 Recipes by Cristina G. to see who sells them.
My recommendation is to buy them from Amazon. 2-3 times so you don't pay for shipping.
Maybe you can buy them all at once. I say.
The price of each book is minimal, representing the price of printing and hosting on commercial sites.


Video: Υπέροχα Μεζεδάκια για γιορτινό τραπέζι. Οι top συνταγες για το Χριστουγεννιάτικο ή Πασχαλινό τραπεζι (January 2022).