3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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Trending TIK TOK PASTA - Baked Feta and Cherry tomatoes #pasta
Baked feta and tomato pasta with olive oil, garlic, oregano, and fresh basil leaves. This trending pasta is one of the most amazing trends of 2021! The creaminess of feta, the punch of the tomatoes, and freshness from basil leaves, all tied together with olive oil. What a winner.
Full recipe here -
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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Vegetarian Cherry Tomato and Pesto Quiche | ASMR Cooking
#vegetarianquiche #vegetariantart #asmrcooking
One of my favorite quiche recipes is vegetarian and it contains 3 of my most loved ingredients: cheese, cherry tomatoes, and Italian basil pesto.
This Vegetarian Cherry Tomato and Peste Quiche is a great alternative for a spring/summer lunch!
Ingredients:
Crust:
all-purpose flour 225g
butter (cold) 110g
a pinch of salt
water (cold) 85ml
Filling:
2 eggs
ricotta cheese 250g
cream cheese 300g
crème Fraiche 100ml
cherry tomatoes
basil pesto
Instructions:
1. Dice the cold butter into small pieces and crumble it with the flour, salt, and sugar manually or using a food processor.
2. Add cold water and combine. Don't over combine. Shape the dough into a ball and let it rest in the fridge for 1 hour.
3. Mix 2 eggs and a pinch of salt. Add ricotta cheese, cream cheese, and crème Fraiche and mix well.
4. Cut the cherry tomatoes in half.
4. Shape a disk of a maximum of 0.5 cm thickness and transfer it into a pie pan. Then create small holes using a fork.
5. Pour the cheese mix. Place the cherry tomatoes and add the Italian basil pesto.
6. Bake the quiche in the preheated oven for 1 hour at 180°C.
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Brusquetta de tomate confit e burrata
Brusqueta de burrata com tomate confit ❤️????????
Tomate cereja
Azeite
Sal
Pimenta
Orégano
Alho
Forno até dourar
Pão italiano, torra na frigideira, espalha burrata, Tomatin assado, e Manjericão ????
Além de lindaaa, fica simplesmente MARAVILHOSA de delícia!
Me conta aí, vai fazer ?
How to Make ANY Quiche! (No Recipe Required)
Today we’re going to make quiche. There are many different types of quiche, the most famous being Quiche Lorraine, but by the end of this video you won’t be limited to just one flavor combination… think chard/white bean/parm, chicken/pesto/thyme, or even something like kimchi/kalbi! The opps are endless, people.
There’s a time and place for an exact recipe, but like the great... I'm spacing on the dude's name... said, to know one recipe means that you know one recipe, but if you know 1 technique you know 1,000 recipes... or something fairly similar to that. We’ll start with the French shortbread pastry crust, otherwise known as pâte brisée (“pat-bree-zee,”) then move onto the formula for the egg base and from there the world is yours. Quiche however you dang tootin’ well please. More below… Good Quiching! ????????Adam
Good kitchen scale -
Deep Tart Pan -
ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment
EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt
QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Wait… is quiche actually German in origin…? -
The science of “shortcrust” pastry -
Some quiche ideas to get your imagination revved up -
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Melodeyes -