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Mamaliguta aperitif

Mamaliguta aperitif

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or muzzle, or bulz ...... or whatever you want to call it .... it's very tasty anyway :)

  • cold polenta (a plate)
  • kaiser or peasant ham (5 slices)
  • traditional smoked sausages (2 pieces)
  • telemea cheese (150 gr)
  • a tablespoon of butter

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Appetizer polenta:

Fry the sausages and the kaiser or bacon cut into pieces and leave to cool.

We put the cold polenta on the grater.

We laugh at the Telemea cheese.

We cut the butter into pieces.

Divide the polished eyes into 4 pieces the size of a fist.

We take a piece in our hand, we put the butter, cheese, bacon and sausages and we form the muzzle.

Grease the forms with butter and put the stuffed polenta pieces.

If we still have pieces of sausage or bacon or cheese, we put it on top.

Bake for 30 minutes or until the appetizer is nicely browned.

If we serve them for breakfast we put an egg on top ... mmmmmmm!

How to make a recipe for minced meat roll?

It is not a complicated recipe, it can be made by a beginner housewife.

In the middle you can add strips of boiled carrot, zucchini, boiled chicken or quail eggs, diced pressed ham or bacon, etc ..

How come rolled appetizer of minced meat, I invite you to see the video demonstration, with a click on the picture below. You can subscribe to the Youtube channel and I invite you to see the other video recipes.

I invite you to try other recipes:

If you like what I do, you can share and invite your friends & # 128578

This recipe for minced meat roll was also tried by the readers of our blog:

Carp brine with polenta. Traditional recipe

If you love fish or want to eat it on the day of the fish release during Lent, we have prepared the most delicious carp brine with polenta. It is a recipe that requires little effort, but everything will be rewarded by the sensational taste of carp and grilled vegetables.


To make this recipe, you need fresh carp and fresh vegetables. Be sure to choose a fish big enough for the whole family.

Traditional recipe for carp brine with polenta & # 8211 Ingredients:

  • For carp brine:
  • 3 kg crap
  • 2 pcs. bell pepper, red
  • 2 pcs. bell peppers, green
  • 2 canned tomatoes in broth (2 & # 215270 gr)
  • 1 casserole cherry tomatoes
  • 5 hot peppers
  • 2 bundles of parsley
  • 1 head of garlic
  • salt and pepper
  • oil
  • For the polenta
  • 400 gr of corn
  • 3 l of water
  • 100 gr butter
  • salt

How to prepare carp brine with polenta

Prepare the fish. Peel a squash, grate it and slice it into smaller pieces. Heat the grill and form a bed of coarse salt on which the pieces of carp are placed. Turn from side to side until well browned.

Bake the peppers on the hot Teflon, clean and cut into strips. Bake the hot peppers and cut the slices. Bake the cherry tomatoes and clean.

Put the canned tomatoes to boil with a little oil, cherry tomatoes and a cup of water. Add the peppers. Leave it to boil until the flavors intertwine, then add the pieces of fish.

Let the carp brine boil for 7-8 minutes to leave the carp pieces to taste in the sauce.

Add the peeled and crushed garlic, and after turning off the heat, add the chopped greens.

Handsome appetizer for the holiday table!

Spinach roll with cream cheese and smoked salmon is the appetizer, which you must include in the festive menu. The fine worktop and its filling combine excellently. You will see that it disappears very quickly from the set!

-1.5 tablespoons lemon juice.

1. Prepare the worktop: finely chop the spinach and place in a deep bowl.

2.Add the yolks and salt. Whisk everything with a blender.

3. Beat the egg whites with the mixer until they turn into a fluffy and stable foam.

4. Gradually incorporate (in 2 steps) the egg white foam into the spinach composition, mixing with a spatula, in circular motions, oriented from bottom to top.

5. Transfer the resulting composition to the standard oven tray, lined with baking paper, greased with oil. Spread it evenly.

6. Bake the countertop for 10 minutes in the preheated oven to 180 ° C‌.

7. Turn it over on another piece of baking paper and remove the paper you baked from its surface. Let it cool.

8. Prepare the filling: mix the cream cheese and lemon juice.

9. Cut the smoked salmon into thin pieces.

10.Model the roll: spread the cream cheese on the cooled counter.

11.Place the pieces of smoked salmon on the cheese layer.

12. Roll the worktop into a compact roll, starting from a long edge.

Egg appetizer on a bed of mushrooms seasoned with ham and vegetables

This egg recipe is easy to prepare and can instantly become one of your favorite recipes. It is a very easy way to do it, also fast, and most importantly, it is delicious and nutritious. What else can you ask for? Take note of this step by step step by step and surprise your guests with an aperitif for which you will receive all the compliments.

We will give you a recipe with giant Champignon mushrooms that you will prefer at any time of the day, but especially for breakfast, as we are used to eating eggs in the morning.
In the following lines, we will explain step by step what this recipe entails, and we also let you know that you need a frying pan and a kettle in which to boil eggs.

Ingredients (4 people)
4 large champignon mushrooms, 4 eggs & # 259 L, 100 grams of ham, fresh black pepper & # 259t m & # 259cinat
spicy paprika flakes (optional), a few parsley leaves, a pinch of salt, 1 tomato, extra virgin olive oil, a few drops of truffle oil (optional).

Method of preparation:
Clean the mushrooms and wash them. In a pan, put a little olive oil and heat it. Leave the mushrooms for a few minutes over medium heat. Meanwhile, bring the water to a boil, and when it starts to boil, add the eggs. Leave them in water for 4 minutes and take them out on a plate. Clean them carefully so that they do not break.
Meanwhile, prepare the diced ham and tomato pieces and season.
Take the mushrooms and turn them upside down. Add the egg in the center, and put the pieces of ham and tomatoes next to it. Season with a little truffle or olive oil and parsley.
Have fun with your loved ones!

See also the recipe for mushroom ciulama with polenta:

Ciulamaua is a very good dish that goes great both during fasting and on any day you crave such a dish. It can also be prepared with chicken, but that's when we're not fasting. Here's how fast and economical it is! Ingredients: 500g brown champignon mushrooms (have a more pronounced taste), 6 tablespoons flour, 50 ml oil, 2 onions, 1 tablespoon vegetable spices (optional), salt, pepper

Preparation: Cure the mushrooms and wash the onions. Cut the mushrooms into slices or larger pieces. Boil the mushrooms, sprinkle with water and a pinch of salt. Dissolve the vegetable spice in 350 ml of hot water. Heat the oil in a saucepan, cook the finely chopped onion, sprinkle with flour and mix quickly, gradually pouring the hot water in which you dissolved the spice. Add the boiling sauce to the sauce, then add the drained mushrooms, salt and a little pepper and simmer for 5 minutes for 5 minutes. Serve the hot ciulamaua with m & # 259ligu & # 539 & # 259. Good appetite and a blessed post!

See also the recipe for sauerkraut in cabbage leaves with rice:

S & # 259rm & # 259lu & # 539e & icircn cabbage leaves with rice & # 537 and mushrooms, a delicious preparation for the fasting period that you will certainly not miss. S & # 259rm & # 259lu & # 539e & icircn cabbage leaves & # 259 with rice & # 537i mushrooms, a delicious dish for the fasting period with which you will certainly not miss & # 537Sarmalutele are a dish very appreciated by Romanians both on holidays and in the period fasting, adapted to fasting ingredients. Today we present you the recipe for the best fasting sarmalute with mushrooms and rice! Here's what you need! Ingredients: 500 gr mushrooms pre-cooked with a little salt (it is not necessary to boil them), 4 medium onions cleaned and cut into scales, 250 gr rice, two large carrots cleaned and grated on a small grater, 4-5 tablespoons red broth , 250 ml red juice, 100 ml oil, chopped parsley and green dill, salt and pepper to taste, a cabbage and half a large pickle, half a sweet cabbage.

Eggplant salad-appetizer!

Eggplant salad is one of the most popular summer appetizers. And this eggplant recipe will become your favorite!


& # 8211 2 teaspoons salt (for boiling eggplant)

& # 8211 15 gr of hot chili peppers

& # 8211 3 tablespoons sesame oil (olive or vegetable oil)

& # 8211 1 teaspoon of aromatic mixture of dried vegetables or spice for Korean carrot

& # 8211 20 gr of fresh coriander

& # 8211 1 tablespoon 6% vinegar or lemon juice

& # 8211 1 tablespoon fried sesame.


1. Leave the eggplants in cold water for 1 hour, then remove the spine, cut them in half, place them in the pan with boiling water, add salt and cook for 5-6 minutes (no more) over medium heat, after the water boils.

2. Mix the Korean carrot spice with soy sauce, oil, paprika, chopped greens, chopped garlic and chopped hot peppers.

3. Add sesame and, optionally, vinegar or lemon juice.

4. Remove the eggplants through a sieve and let them drain for 1 minute, then cut them into straws.

5. Add the eggplant to the bowl with the flavored sauce, mix well and you can serve the appetizer.

Get a delicious salad both hot and cold. You can serve it with boiled potatoes, rice or meat.

DaNa's Blog

I have to tell you something, when we went to Barcelona, ​​everyone eats paella, it's their specific food, which is made in a specific pan, but I saw their paella something like what you see in the picture with the difference between rice and polenta ..
I don't know if I called it the peasant polenta or maybe I should have called it the Transylvanian paella, but I was so hungry that it was the first food I cooked when I came.

-slanina with meat
- 1 larger slice smoked pork muscle (in our area it is called PECIE)
- 2 onions, I had 2 onions grown from where I took only the grown part and a normal red onion
- 1 tablespoon of broth for color or 3 teaspoons of vegetable soup
- corn flour for polenta
- Telemea cheese.

I put the ingredients in plain sight for two people, but you can add more.
Cut the bacon into small pieces, let it fry, when it is almost fried, add the julienned onion and the finely chopped pecia, over which the vegetable soup is put, let it simmer and stir from time to time.

While we are preparing the above, we put on the fire a pot of water for the polenta, when the polenta is almost done, we laugh in it a little Telemea cheese.
We take it off the heat and divide it into plates, we grate the cheese on top and then we put the mixture of bacon, onion, pecie.

Tongue with olives classic recipe

Tongue with olives: a classic recipe, that simple and tasty recipe as only mothers know how to make & # 128578 It is a food of a delicious simplicity.

It is a delicious food, which can be eaten cold or hot: tender and juicy slices of pork or beef tongue, with sweet-sour-spicy sauce and olives & # 128578 Serve with hot polenta or fresh bread, so that it does not remain little sauce on the plate & # 128578

2. Make the tomato sauce with olives & # 128578

Diced onions and quickly simmer in oil with a little soup in which he boiled the tongue. You can brown it if you want, without water, but I prefer the lighter version and I don't fry onions. In 10 minutes, the onion is already soaked.

Tips from Gina Bradea

-stuff the onion in a saucepan with a lid, on the right heat, it will soften quickly

-flour dissolved in cold water is strained through a tea sieve, so that it does not have lumps

-no much liquid is added, I leave the sauce thicker only from tomatoes

Add the diced tomatoes, salt, pepper and bay leaf and bring to a boil, until the tomatoes are soft.

Flour (1 teaspoon on top) dissolve in a little cold soup (1 cup) and add to the sauce, along with white wine, crushed garlic and olives. Let it boil.

Add the tongue cut into thin slices about 4-5 mm and let it boil for a while. If necessary, add a little more soup. The sauce must be fluid and silky.

The taste of salt and pepper matches. Turn off the heat and add finely chopped green parsley on top.

That's it, our delicious food is ready. & # 128578

The tongue with olives can be served, as I said at the beginning, cold or hot & # 128578 With hot polenta or fresh bread, to gather the sauce well, to keep the plates perfectly clean.

Recipes !!

Do you have a craving for mushroom cream soup with meatballs, and you don't know how to prepare it? Below we present you the recipe you need for Mushroom Cream Soup with Meatballs, a culinary recipe for Soups and Soups, appreciated and delicious that we suggest you try.

- 350-400 g smaller mushroom mushrooms
- 250 g minced chicken breast (turkey)
- 1 patrol
- 1 parsnip
- 2 carrots
- 1-2 potatoes
- 2 onions
- green parsley
- 4 tablespoons oil
- 700 ml of milk
- 1 ou
- butter like a walnut
- 8 slices of bread for croutons
- 2 tablespoons olive oil for croutons
- 1 cube / teaspoon mushroom concentrate
- 2-3 tablespoons of semolina
- salt, pepper, thyme

1. Peel the roots, potatoes and onions, wash the mushrooms well and cut them into slices. Boil in 3 liters of cold water with a little salt 1 carrot and a half, parsnips, parsley, onions and potatoes. Let simmer for 15 minutes.

2, Cook the mushrooms in butter for 10 minutes, add them to the soup pot and simmer for another 10 minutes.

3. Meanwhile, prepare the meatballs: put in a blender the minced meat (or diced breast pieces), carrot slices, a little greens, egg, semolina, a tablespoon of oil, salt, pepper, thyme and mix for 10 seconds. Form wet hairs that are not too big with a wet hand and place them on a wet wooden bottom.

4, Remove the whole vegetables from the juice and some of the mushrooms that you will mix in another saucepan with the hot milk and the rest of the oil. Keep a few slices of boiled carrot (for decoration). Add the meatballs one by one to the pot where the soup juice boils left on the fire.

5 Let the meatballs simmer, not boiling, for 15 minutes then add the mixed milk and vegetable mixture, carrot slices and a little greens on top. Straighten the taste of salt and pepper. Prepare the croutons from small cubes of bread and olive oil in a non-stick pan until they dry and brown nicely.

6. Put the cream soup with a few pieces of mushrooms and slices of carrot, meatballs and greens in the plates. Croutons and add them each at the time of serving.

Goat cheese appetizer with blueberries

Simple appetizer, which is great for a day like today, to put in the center of the table and make people clash as we bring the main ones: appetizer with goat cheese with blueberries.

  • Irene Arcas
  • Recipe type: appetizers
  • Calories: 60
  • Servings: 400g
  • Preparation time: 1H
  • Cooking time: 5M
  • Total time: 1H 5M


  • 200 g goat cheese (big wheels, salami)
  • 200 g whipped cream (50g + 150g)
  • 4 sheets of neutral gelatin
  • 50 g of dried blueberries
  • salt
  • pepper


Soak the gelatin sheets in cold water.

Put the blueberries in the glass and crush 5 seconds, speed 7. We lower the remains of the lid and the walls to the blades.

Remove the outer crust of the cheese and crush it for 15 seconds, speed 3. We're checking to see if it became a paste. If there is a large piece, continue grinding for a few seconds at the same speed. Add salt and pepper and remove the blueberry cheese in a large bowl.

Without washing the glass, we put the butterflies on the blades. Add the 150 g of cream and whip speed 3. We have to be very vigilant and stop the car when we see that it is already assembled to prevent it from turning into butter.

Meanwhile, heat the 50 g of cream for a few seconds in the microwave. It should be hot, but not boiling. Add the soft sheets of gelatin, well drained with water. We mix and see how they slowly unfold. We continue to mix to avoid lumps.

Add the cream and gelatin mixture to the cheese I reserved. Mix with hand sticks and then add the cream. We incorporate it by making wrapping movements to prevent the loss of the body (I usually use a silicone spatula for this). So we will have a mousse with small air bubbles. Add salt and pepper.

We take out the mousse in the containers where we are going to serve it. Let it rest for at least 1 hour in the refrigerator covered with plastic wrap.

We can take the mousse as it is on the table or we can serve it spread on small fried biscuits.

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Full article: Thermorecetas »General» Light »Goat cheese appetizer with blueberries

Video: Πως φτιάχνω Aperol Spritz - Paxxi 1min C38 (June 2022).


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