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I recommend these mini pies, they have a special taste
- green thyme
- 100g mozzarella cheese
- 100g brie cheese
- 100g cheese
- 100g fermented sour cream
- 1 rose or 3-4 cherries
Preparation time: less than 60 minutes
RECIPE PREPARATION Tartlets with cheese and green thyme:
Paddle the small tart forms greased with puff pastry butter, grease the inside with egg yolk, put a little thyme, cubes of cheese, 2 teaspoons of sour cream, halves of cherry or tomato slices, powder with salt and pepper, cover with grated cheese ( I had sliced) and leave in the oven for 15-20 minutes on high heat
any other cheeses can be used
Tart with goat cheese, thyme and green onions
For this rustic, easy-to-prepare tart, green onions can also be replaced with leeks: use the white stems and 2.5 centimeters of green leek leaves - six leek stalks are needed for this recipe.
Ingredients for 6 to 8 servings
For the tart dough:
a cup and a half of flour
a pinch of salt
200 grams of butter, removed from the refrigerator 15 minutes before use, cut into cubes
a tablespoon and a half of water
20 grams of butter
24 cloves of finely chopped green onions
2 cloves finely chopped green garlic (optional)
a quarter cup of chicken soup or water
100 grams of fresh goat cheese (chèvre)
half a cup of cream for cooking
half a teaspoon of fresh thyme and a few sprigs of thyme for decoration
salt and freshly ground pepper to taste
Method of preparation:
To prepare the dough, mix the flour with the salt in a bowl, add the soft butter and mix the ingredients, pouring a little water to form a homogeneous dough. Shape the dough into a ball, roll it to a thickness of 12 centimeters and wrap it in cling film, then refrigerate for 30 minutes.
Preheat the oven to 200 degrees. Take the dough out of the fridge and spread it on the bottom of a pie tin with a diameter of 22 centimeters, making sure that the edges are a little thicker. Refrigerate the tart for 30 minutes.
Remove the tart from the fridge, cover the dough with aluminum foil and then cover the tart with special weights (can also be beans), then bake for 10 minutes. Carefully remove the weights and aluminum foil and reduce the oven temperature to 190 degrees. Keep the tart in the oven until golden, for 15 to 20 minutes.
While the tart is baking, prepare the filling:
In a large skillet, melt the butter over medium heat. Add green onions (or diced leeks), garlic and chicken soup or water. Reduce temperature, cover with a lid and simmer for 15 minutes.
Remove the tart from the oven and set aside. Raise the grill to the top of the oven and leave the oven at 190 degrees.
In a bowl, crush the goat cheese, add the cream and mix until you get a homogeneous composition. Add the eggs and finely chopped thyme and mix well.
Take the lid off the pan and turn on the heat. Bring to the boil until the liquid evaporates, about 3 minutes. Add the green onions to the cheese mixture, then season with salt and pepper. Pour the cheese mixture into the tart dough.
Put the form in the oven and bake for 25-30 minutes. Remove the form from the oven and garnish with sprigs of fresh thyme. Cut into slices and serve the pie warm or at room temperature.
Method of preparation
Heat the oven to 200 degrees and grease a tray for the tart.
Heat the milk, add salt, pepper to taste, when it starts to boil, make a low heat and add the glass of flour, stir until it becomes a suitable soft polenta, add the butter and parmesan and pour the polenta into the greased tart pan. Level it giving it the shape of a tart and bake it for 15 minutes until it hardens a little.
Prepare the filling - mix all the ingredients and season to taste.
Prepare the vegetables - Heat the oil in a pan and fry the broccoli flowers, the pepper, the onion, pepper to taste and mix from time to time for about 3 minutes until it softens a little.
Based on the baked corn, place the cheese mixture and on top add the vegetables, arrange the tomatoes cut in half and slices of olives and sprinkle Parmesan cheese on top.
Preheat the oven to 220 degrees and bake the tart for 12-15 minutes until it browns slightly, take it out and let it cool a little, after which we can serve it.
Great for dinner or a light lunch.
In the photos you can see the tart - I only used onions and red peppers with olives but it turned out very tasty.
Ingredients for the coquelet recipe with glazed vegetables
- - 1 piece of cockle
- - Salt
- - Pepper to taste
- - Fresh thyme
- - A clove of garlic
- - Olive oil for the pan
- Glazed vegetables:
- - 2 mini-zucchini
- - 4 baby carrots
- - 1 mini fennel
- - 4 cherry tomatoes
- - 2 mini-corn
- - 30 g Butter
- - A powder of sugar
- - Salt pepper
- - Optional: other vegetables (snow peas, asparagus, mushrooms, etc.)
Total preparation time
& ndash Chicken preparation: 35 minutes + 5-7 minutes rest
& ndash Cooking vegetables: 10 minutes
& ndash Sharp knife
& ndash Optional: Chicken scissors
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash Wooden / silicone spatula
& ndash Optional: a tray with grill
& ndash If we do not have the tray: a second pan (25-28 cm) in which we will prepare the vegetables
Preparation for Coquelet with glazed vegetables, thyme and garlic, quick recipe
Preheat the oven to 190 degrees. Until it warms up, you can take care of the chicken.
Wash the chicken and remove the tips of the wings and back to make what is called butterfly chicken.
Place the meat in a pan over medium heat with a tablespoon of oil and seal on each side. When the skin browns, it will turn from side to side. The whole process takes about 5 minutes.
After the meat is browned, move the skin upwards on a grill over a tray, in order to collect all the fat. In the absence of a grill tray, you can use the pan in which the meat was sealed. In this case, the fat that leaked from the meat during sealing must be removed.
Cockle with glazed vegetables, thyme and garlic, quick recipe
Leave in the oven at 190 degrees for 35 minutes. After this period, the tray is removed and the meat is left to rest for a few minutes (5-7).
Cut the vegetables in half
Melt the butter in a pan over medium heat. Add the salted vegetables and let it caramelize lightly for 3-4 minutes on each side. Add a very fine powder of sugar (enough to form a small film). Leave it for a few more minutes (2-3) until it acquires a beautiful color.
& ndash In the absence of a grill tray, you can improvise one of a pastry grill and a tray of appropriate size
& ndash If you can't find micro-vegetables, you can use regular-sized vegetables. In this case, cut them into thin, long sticks
& ndash If you have purchased frozen meat, it must be thawed slowly beforehand (in the refrigerator).
& ndash After removing it from the refrigerator, it is recommended to let the meat reach room temperature for 10-15 minutes. Sudden changes in temperature negatively affect the fiber structure and thus the end result!
& ndash To work efficiently, vegetables can be cooked while the meat is in the oven. The two components will be ready at the same time.
The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
The average grade given by the jury for this recipe is 10.
Recipes with Gina Bradea & raquo Recipes & raquo Coquelet with glazed vegetables, thyme and garlic, quick recipe
5 simple recipes with leurda in the foreground. Salad, pasta, soup, broth, tart… Healthy, easy to cook and, especially,… to eat!
Salads and sauces based on leurd complement any main dish, but with leurd you can cook different goodies that can be themselves "autonomous" dishes that can sit on any table, on any occasion. Fanatik presents 5 prescription , 5 variants of culinary combinations in which leurda plays the main role.
Baked cheese with baked peppers and olives
250 feta cheese (preferably Greek), 1/4 teaspoon thyme, 1/4 teaspoon ground pepper,
70 g baked peppers cut into pieces, 70 g finely chopped olives (approx. 10 olives, preferably
kalamata), 2 tablespoons extra virgin olive oil
pt. serving: lemon slices, slices of toast and freshly chopped green parsley
Method of preparation:
Preheat the oven to medium temperature, cut the cheese into 4 slices and divide into 4
fire-resistant plates, sprinkle thyme and pepper over the cheese, mix the roasted peppers,
chopped olives and oil in a bowl, then put the mixture over the cheese, put
baked cheese approx. 5 minutes, until the edges have turned yellow. 4 servings
Baked potatoes with thyme and garlic sauce
Place the washers in the oven tray in which you previously placed the baking paper. Sprinkle the potatoes with olive oil and season with salt and ground dry thyme. Turn the slices on the other side and repeat the process.
Put for 30 minutes in the preheated oven at 200 degrees.
Remove the tray, turn each slice of potato on the other side and put in the oven for another 10 minutes at 200 degrees or until browned to your liking.
Mix the oil with the garlic and salt in a bowl until it becomes a creamy white paste.
Then add the yogurt and finely chopped parsley.
New baked potatoes with sheep cheese and green red onions
Several times I passed by the market and saw new potatoes brought from the fields around Bacău. They were small and red and at the same price as the large and white ones brought by various "producers" from the areas where they were already good to harvest at the beginning of May. I took a few (about ½ kg I used here) and I also got some fresh thyme and a bunch of red green onions. The red green onion is almost the same as the green white onion, only it is red and not white, but it is still green (this phrase was meant to be humorous). I also had some garlic-flavored butter in the fridge, as well as some "Horezu" cheese (you can find both items in Selgros, in the dairy district). With these ingredients, salt and pepper, two tomatoes, two cucumbers, two onions and the olive oil needed for the salad, I prepared something edible :).
The quantities used are irrelevant, depending on everyone's tastes.
How do you proceed?
- Wash the potatoes well and partially peel them, rubbing them with a wire sponge
- Then cut them lengthwise into halves (if smaller) or quarters (if larger)
- Grease a pan deep and large enough to fit your potatoes in a single layer.
- Put the potatoes in the pan, sprinkle a few sprigs of fresh thyme on top and season with salt and pepper.
- Preheat the oven to 220 ° C and put the tray in the oven for ½ hours, after previously covering its contents with a baking sheet well impregnated with water and then squeezed (you have probably seen Jamie Oliver doing this operation in various dishes baked)
- While the potatoes are in the oven, peel the onion and cut it into rings (shorter for the oven, longer for the salad). Keep a few green rings for decoration.
- Put the cheese on the small grater for decoration put a piece of cheese on the large grater
- Remove the tray, remove the baking sheet, you can also throw the thyme if you do not like to see it on the plate - the potatoes took from him what they needed
- Sprinkle the onion over the potatoes, reduce the oven temperature to 190 - 200 ° C and put the tray back in the oven for another 15 - 20 minutes, without covering it.
- Add the grated cheese, turn off the oven flame and put the tray in the oven for 5 - 10 minutes, until the cheese melts.
Until the cheese is melted, sprinkle the salad: tomatoes, cucumbers, green onions (also red), olive oil, salt. Do you want anything else in the salad? Add with confidence. That's all.
Have fun and see you healthy again!