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Baked sandwich

Baked sandwich


Fry the onion a little in oil, then add the grated and squeezed zucchini and continue to cook. Leave to cool and add the capsicum and dill. Season to taste with salt and pepper.

Grease a non-stick pan with butter and place 4 slices of bread. Then spread the zucchini mixture. Sprinkle with crushed fetta cheese with a fork and diced chicken pastrami.

Then place the other 4 slices of bread. Sprinkle with cheese and pour over a mixture made of beaten eggs with milk.

Bake until nicely browned on top.

Allow to cool and portion.


8 slices of toast
8 slices of cheese
8 slices of smoked ham (poultry or turkey)
100g labneh (it is a yogurt paste, which can be replaced with a thicker cream)
30 g butter
50 ml olive oil
100 g grated cheese
100 g mozzarella
2-3 strands of green onions
1/2 bunch of green parsley
1 larger tomato
1 green bell pepper
3 eggs
2-3 tablespoons sliced ​​black olives
salt, pepper to taste

First we prepare the dish in which we will put the sandwiches in the oven, which we cover with baking paper and grease it well with butter. I used a yenna bowl, I chose a bigger one to fit the 8 slices of bread.
We will cut the slices of bread in two halves and we will grease each one, on both sides with olive oil then we will take eight halves of them, we will grease them well with labneh and we will place a slice of ham and one of cheese, a slice of tomato, one of pepper then on top we will put the other half of the remaining slices of bread, the ones greased only with oil. This is how all sandwiches are prepared. I cut the bread in half from the beginning diagonally, but it can also be cut after you have made the sandwich.
We place the sandwiches in the yena bowl, we beat the eggs with a little salt and pepper, to taste, then we pour them over the sandwiches, after which we sprinkle 1/3 of the amount of cheese and mozzarella and on top we decorate them with a few slices of olives, sliced of tomatoes and peppers, thinly sliced. Put the dish in the oven heated to 180-200 degrees C, for 15-20 minutes, until the cheese melts and becomes a little golden. Before removing the dish from the oven for a few minutes, sprinkle the rest of the cheese.
Of course they are served hot, look great, and are appetizing.
I made for 3 people, if you are more family members, double or triple the quantities…!
Very tasty and easy to prepare, with this "specialty" you can delight and surprise your family or guests!
So it's worth a try…!
Good appetite!

Try this video recipe too


Baked cabbage slices

I kept seeing on the net this way of cooking cabbage, which attracted me. I tried it recently and I want to tell you that it turns out really delicious. It tastes like hardened cabbage, but you get rid of the mixture during cooking. In addition, the appearance seems more effective to me.

  • half a medium-sized cabbage
  • 3-4 tablespoons olive oil
  • 1 tablespoon mustard without sugar
  • 3-4 cloves of garlic, grind
  • ½ teaspoon of salt
  • thyme, ground pepper
  • 2-3 tablespoons lemon juice, optional

Peel a squash, grate it and cut it in half. One of the cabbage halves is kept for another recipe, and the remaining one is cut into slices, I got 5 pieces. Put the cabbage slices in a tray on baking paper.
Separately make a mixture of oil, mustard, garlic, salt, spices and, optionally, lemon juice. Grease the cabbage slices with this mixture, on all sides, using a brush.

Place the tray in the preheated oven at 180-200 degrees for about 30 minutes. Check that the cabbage is slightly soaked and browned in places.

Serve immediately, it is excellent with cream. We had cabbage left for the next day, when we warmed it up and we liked it just as much.

TOTAL: 710 grams, 743 calories, 12.4 protein, 59.6 lipids, 38.8 carbohydrates, 12.2 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

4.5 Based on 18 Review (s)

Peasant chicken in the oven, radu anton roman's version

When Radu Anton Roman says that this recipe is about a peasant chicken, this is exactly what he is referring to, a country chicken, and he will know what he is saying, that it is his recipe, anyway. A country chicken, raised in the human yard. And Radu Anton Roman also calls it an ordinary food. Which is to say, in the end we are only dealing with a chicken and a few flavors from some common ingredients. And few. And nowadays, to make baked chicken only with some cream, butter and some garlic, when all the spices of the world have invaded you, as if all this cooking becomes an eccentric gesture. And yet, simplicity here is just a sincere and determined return home, to the origins, in the early years of the lives of many of us. At that dinner table, perched on the porch of the summer kitchen, when everyone in the house gathered from all over the country. Either hoeing, or picking, or simply because it was time for them to reunite.

Apparently simple, the recipe for baked peasant chicken, in the version of Radu Anton Roman, hides some unsuspected joys. And it's not hard to get to them, I explained in detail everything that needs to be done here.

INGREDIENT:

  • a whole chicken
  • bird entrails (I used liver, hearts and pipettes)
  • 300 ml of fatty cream, over 20% fat
  • a packet of butter at 200 gr
  • a head of crushed garlic
  • 2 parsley bindings
  • salt pepper

There are a few things that need to be explained before we get to work. I tried, in general, to reproduce as much as possible from Radu Anton Roman's recipe, but there, as with many other recipes, the work stages are presented in a rather minimalist way. That is why I will now insist on certain aspects.

  • if it weren't for country chickens, then we wouldn't stop dreaming of at least one country chicken in the oven, so there is also a store chicken, there are now chickens raised at ground level, even on the ground.
  • In the original recipe, on the bottom of the tray to be placed in the oven, a grill made of thin sticks is used. I wanted to respect this detail as well, I had a dry tree behind the house, so I went all the way. you can see in the picture below how I arranged them. the sticks can be placed in parallel lines or crosswise, as you wish. Radu Anton Roman suggests that the chicken should not touch the tray, although the more butter is used, the more it drains from the chicken, there should be no problems. but in order not to risk anything, we also put the sticks in the tray, it will give the preparation an air of authenticity.
  • suggestion, wash and clean those sticks well before, you don't want bark in the plate.
  • I used cream with 30 percent fat, I recommend this one.
  • the garlic looks a lot, but I say it's not. cream will come over the chicken anyway, it will drain a lot in the pan, don't worry about the garlic, the only concern here is just what kind of wine you will drink after.
  • the part with the entrails is the secret of the recipe. In its original version, chicken entrails are used. I used a mixture of duck breasts, turkey hearts and chicken liver. if you take them from the store, in whatever mixture you want, in fact, you will have a lot left over. The entrails are perfect for a pea meal, for example, if someone worries about the excess meat.

The chicken is washed, dried and greased with garlic paste, salt and pepper. The entrails are finely chopped (haha, what a nice pun). And it is chopped as much as everyone thinks they can fit inside the chicken, without sticking out. Basically, about as much as you take in two hands. These are then mixed with butter, salt and pepper. Compared to the original version, I not only recommend, but I insist on putting some garlic here.

Fill the chicken's belly with this mixture and sew or catch with food thread. I sewed it, don't ask me how, I used some thinner wire as a needle. You can also use toothpicks or wooden sticks for skewers that stick into the meat to catch the edge of the chicken and thus prevent the filling from coming out.

Grease a pan with a high edge, make that grill with chopsticks on top, put the chicken and put it in the preheated oven at a temperature as high as possible at the beginning, somewhere around 220 degrees, for about 10 minutes, as the chicken turns yellow on the surface. Then lower the temperature to 160-170 degrees and let it rest until ready. It's just that this calm is a bit relative, you still have some cream left, I don't know if you noticed, and that should be used. Whatever you do, a few times you will continue to grease the chicken in the oven with this cream. Not all at once, put one at a time, at least 3-4 times. When you run out of cream and you are almost convinced that the chicken is ready, grease it with some juice from the bottom of the tray. That mixture of butter, cream and garlic flavor will turn your world upside down.

Let him languish a little, then, like the barbarians, break pieces of chicken and feed your tribe. They will all adore you, especially if you put some white wine in the glass. And cold, because the heat is hitting us again these days.


5 simple, quick and delicious hot sandwich recipes!

Do you have products left in the fridge and you don't know what to prepare from them? Prepare hot sandwiches & # 8211 because they are excellent, whether for breakfast, lunch or as a snack. It is very simple, fast and cheap to prepare & # 8211 and there are are very, very tasty! Below we share 5 recipes to inspire you!

1. Hot potato sandwiches

INGREDIENT:

METHOD OF PREPARATION:

1. Grate the raw potatoes. Mix them with salt and pepper to taste.

2. Cut the bread into thin slices and put a not too thick layer of potatoes.

3. Fry the bread with the potato layer down on the hot oil pan until golden. No need to turn and toast the bread on the opposite side.

2. Hot sandwiches with sausages

INGREDIENT:

  • Sausages & # 8211 3-4 pieces
  • Tomatoes & # 8211 1 piece
  • Garlic & # 8211 2 puppies
  • Mayonnaise & # 8211 1 tbsp
  • Ketchup & # 8211 3 tbsp
  • Bread & # 8211 10 slices
  • Cheese & # 8211 100 g
  • Green & # 8211 to taste
  • Ground black pepper to taste

METHOD OF PREPARATION:

1. Cut the sausages and tomatoes into small cubes. Crush the greens. Crush the garlic.

2. Mix all the prepared ingredients. Add mayonnaise and ketchup. Stir.

3. Arrange the bread on the baking tray. On each slice of bread put 1-1.5 tablespoons of filling. Sprinkle with pepper to taste.

4. Grate the cheese and sprinkle on each sandwich.

5. Place the sandwiches in the preheated oven at 180-200 ° C for 15 minutes.

3. Hot sandwiches with mashed potatoes

INGREDIENT:

  • Mashed potatoes & # 8211 200 g
  • Eggs & # 8211 1 piece
  • Mayonnaise & # 8211 2 tbsp
  • Green onion
  • Ground black pepper
  • Hard cheese & # 8211 100 g
  • Mayonnaise & # 8211 3 tbsp
  • Fresh dill
  • Ground black pepper

METHOD OF PREPARATION:

1. Mix all the ingredients for the first layer and grease the bread, and put the mixture of ingredients for the second layer on top. Bake the sandwiches for 10 minutes at 175 ° C, then enjoy them with pleasure.

4. Hot sandwiches & # 8211 classic recipe

INGREDIENT:

  • Eggs & # 8211 1 piece
  • Mayonnaise & # 8211 1 tbsp
  • Ketchup & # 8211 1 teaspoon
  • Sausages (or sausages) & # 8211 1 piece
  • Cheese & # 8211 20 g
  • Bread

METHOD OF PREPARATION:

1. Mix the egg, mayonnaise and ketchup. Cut the sausages into small cubes, grate the cheese. Add greens and spices to taste.

2. Grease the slices of bread with the obtained mixture and bake them for 5-10 minutes at 180 ° C.

5. Hot sandwiches & # 8220MINI PIZZA & # 8221

INGREDIENT:

for the filling:

  • Salam & # 8211 300 g
  • Cheese & # 8211 200 g
  • Marinated cucumbers & # 8211 150 g
  • Ketchup with bell pepper & # 8211 to taste
  • Mayonnaise & # 8211 to taste
  • Dill & # 8211 to taste

METHOD OF PREPARATION:

1. Cut the bread into 1.5 cm slices.

2. Mix mayonnaise and ketchup in a 1: 1 ratio.

3. Cut the cucumbers into thin slices and the salami into cubes. Grate the cheese, finely chop the greens.

4. Dry the bread in the oven until crispy. Grease it with the mixture of mayonnaise and ketchup. Then place the cucumbers, salami, sprinkle with cheese and put in the oven.

5. Bake the snack in the preheated oven at 180 ° C, 5 minutes (until the cheese melts.)


Baked liver pate

Recently, however, I tried the method seen here and I was impressed by the fine consistency and the more refined taste of the pate. "Sealed" with melted butter, it keeps quite well in the refrigerator. I also used duck fat, which I liked even more, because it has a softer consistency than butter, closer to that of pate. The pate can be baked in both a larger and a few smaller shapes. I recommend the second option. It is easier to portion and keeps better. You can also use smaller jars.

  • 500 g liver
  • 200 ml sweet cream
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon of garlic powder
  • ¼ teaspoon ground nutmeg, optional
  • butter for greased forms
  • 200 g butter, or lard, or poultry fat

The liver is cleaned of thicker skin, rinsed and drained. Add the cream, eggs, salt and spices and chop on the robot (the large one with a bowl or the vertical one with a foot). Then the composition will be strained through a sieve to stop any remaining skin.

The ceramic molds (or jars) are greased with a little butter and placed in a larger tray. Pour the composition into molds, leaving about 1-2 cm from the edge.

Pour hot water into the pan, to be up to half the shapes. Cover the tray with aluminum foil or a lid and place in the oven heated to 160 degrees C for about 45-60 minutes. The surface of the pate must be completely coagulated.

Melt the fat in a kettle and pour into molds over the pate to cover the surface well. After complete cooling, cover the molds with cling film (or put the lids in jars) and refrigerate. The first tasting is good to be done after a few hours in the cold.

TOTAL: 1030 grams, 2990.1 calories, 103.4 protein, 280.5 fat, 6.6 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Method of preparation

First we prepare the dish in which we will put the sandwiches in the oven, which we cover with baking paper and grease it well with butter. I used a yenna dish, I chose a bigger one to fit the 8 slices of bread .
We will cut the slices of bread in two halves and we will grease each one, on both sides with olive oil then we will take eight halves of them, we will grease them well with labneh and we will place a slice of ham and one of cheese, a slice of tomato, one of pepper then on top we will put the other half of the remaining slices of bread, the ones greased only with oil. This is how all sandwiches are prepared. I cut the bread in half from the beginning diagonally, but it can also be cut after you have made the sandwich.
We place the sandwiches in the yena bowl, we beat the eggs with a little salt and pepper, to taste, then we pour them over the sandwiches, after which we sprinkle 1/3 of the amount of cheese and mozzarella and on top we decorate them with a few slices of olives, sliced of tomatoes and peppers, thinly sliced. Put the dish in the oven heated to 180-200 degrees C, for 15-20 minutes, until the cheese melts and becomes a little golden. Before removing the dish from the oven for a few minutes, sprinkle the rest of the cheese. Of course they are served hot, look great, and are appetizing.
I made for 3 people, if you are more than one family member, double or triple the quantities.
Very tasty and easy to prepare, with this "specialty" you can delight and surprise your family or guests!
So it's worth a try.
Good appetite!

Penguins

The bread is cut into small squares and greased in pairs with cheese. Half of the olives are cut on

HAMBURGER WITH BACON

Hamburgers (bought or prepared from minced beef and pork, mixed with garlic, thyme,


CHEESECAKE THE OVEN

METHOD OF PREPARATION
For the crust, I crushed the biscuits with a spatula, in a zipped bag. I mixed them well with melted butter and I put this mixture on the bottom of a bowl with removable walls, lined with baking paper. I pressed and leveled with a flat-bottomed glass.
I put it in the preheated oven for about 10 minutes (I put the tray in another larger tray, thinking that the butter might flow and that's how it was).
For the filling, I rubbed the cream cheese with the sugar with a spatula until it melted completely. I also added sour cream and mixed. I then took a target and incorporated the flour.
Also with the aim, I incorporated eggs, one by one, mixing after each one just enough to homogenize.
I greased the walls of the bowl with butter and poured the composition. I put it in the preheated oven at 200 degrees C this time, for 20 minutes, then I moved it to 170 degrees C until the edges of the cheesecake have
began to move a little away from the edge of the tray and became reddish and slightly swollen, and in the middle had the texture of jelly, slightly shaking (in total it was about 70 minutes in the oven).
I let the cheesecake cool completely, then I put it in the fridge for 2 hours. I passed a knife around the wall of the tray so that it could come off easily and I opened the ring.
Serve cold with fruit, jam, syrup according to preferences. It's a perfect dessert!

* in the photo below it is fresh out of the oven when it cools, it is "left"


The simplest snack: Mushrooms with cheese and baked bacon

A delicious, filling and very quick snack: mushrooms with cheese and bacon. Here's how to do them!

* 2 servings * cooking time 20 minutes

INGREDIENTS

6-8 mushrooms (depending on size)

6-8 slices of favorite cheese (cut into pieces)

2 tablespoons olive oil

METHOD OF PREPARATION

1. In a tray of the right size (in which the mushrooms are glued together) spread the olive oil well, then place the mushroom caps with the slats facing up.

2. Season with salt and pepper, then start garnishing the hats with the chopped cheese and bacon. The cheese can stay on top.

3. Put the tray in the oven for 15 minutes (until the mushrooms darken and leave water).

* You can make a very good yogurt and garlic sauce from mushroom stalks. boil them, then cut them into rounds and mix in a bowl with Greek yogurt, garlic and salt.


Some time ago, a friend came up with a great idea: he received two pheasants that he kept marinated in wine with oranges and lemon slices and thought of sharing with us the pleasure of enjoying a special food: pheasant at oven in wine sauce. The result was a very tasty one and I had an excellent meal, as seen in the picture! :)


How to prepare the hunting recipe?


Very simple…. The pheasants are cleaned and put in a pan. Add sliced ​​oranges and lemons, crushed garlic cloves, chopped onion scales and spices to taste. All this is covered with red wine and left to marinate in the refrigerator for at least 24 hours.

Before putting it in the oven, clean the potatoes, cut the slices and place them in the tray. The pheasants are placed on the potato bed and breaded with garlic. Add red wine and leave in the oven for about 2 hours. Be sure to sprinkle the pheasants with the sauce from the tray from time to time!


Video: Το σάντουιτς του Έλβις Yummy in 3 #134