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- puff pastry, two packets
- garlic and spices
- an egg
- an onion
- a pepper
- 250gr minced meat
Preparation time: less than 60 minutes
RECIPE PREPARATION Meat boats:
Fry the peppers and onions in oil. Add the meat and crushed garlic. Fry until all the sauce is removed, season with salt and pepper and set aside. The puff pastry is cut into rectangles that we place in the forms already greased with butter. Apply the method with a fork, after filling and greasing them with beaten egg. We will bake them in the preheated oven until they turn golden for about 30 or 40 minutes. For the sails we will cut rectangles again, cut them in two on the slightly curved vertical. we grease them and bake them. After cooling they can be mounted. Good appetite.
This recipe can be baked in other forms, the taste remains the same.
Meat boats - Recipes
400 grams of tomatoes in tomato juice
3 strands of green rosemary (or dried)
50 milliliters of olive oil
1 teaspoon ground coriander seeds
1 bunch of parsley leaves
Mode of prepair:
Clean the meat of skins and tendons, wash it, drain it and wipe it with a kitchen towel. Chop the meat with a stapler or a larger knife until finely chopped and sprinkle with ground coriander. Heat it, then in butter, for 1 minute on high heat, stirring constantly.
Wash the zucchini, cut them 1 cm from each end, then cut them in half lengthwise. Scald them in boiling water, then remove the core of each half of the zucchini and fill them with the hardened lamb. Put the stuffed zucchini in a deeper tray.
Peel, wash and finely chop the green onions and garlic, then fry them in olive oil. After 2-3 minutes, add the diced canned tomatoes, their juice, chopped rosemary, bay leaves and season with salt and pepper. Boil the sauce for 4-5 minutes, then put it in the pan over the stuffed zucchini. Put the tray in the hot oven and bake for 30 minutes. Serve 2 halves of zucchini per serving, sprinkle with sauce from the pan and sprinkle with finely chopped parsley.
GRILLED LAMB WITH GARLIC MAYONNAISE
2 kilograms of lamb
1 cup red wine
5 tablespoons oil
5 garlic cloves
200 milliliters of cream as fat as possible + 1 head of garlic
Mode of prepair:
Wash the meat, cut into suitable pieces and leave to marinate for a day in a stain made of wine, salt, pepper, oil, crushed garlic, thyme.
The next day, fry the pieces of meat, squeezed well, on the hot grill.
Serve with "mayonnaise" made from crushed garlic and then mixed with cream.
It takes about 1 kilogram of beautiful lamb meat, cut into large pieces, the thickness of a regular steak, a few small slices of bacon, thinly sliced, a little oil or a tablespoon of clean lard and, obviously, your favorite spices. To everyone's taste, you can use garlic, paprika, oregano, tarragon, mustard seeds, thyme, rosemary, ground green pepper, green onions, red peppers, mint, bay leaves, curry.
The meat is cut, stuffed with bacon, rubbed wisely with garlic, sprinkle with the chosen spices, sprinkle with a little oil or grease with a little lard and then leave for 50-60 minutes in a bowl, covered, to blend the scents. Meanwhile, heat the grill and grease it with a piece of bacon. When it starts to sizzle slowly, put the spiced pieces of lamb and cool nicely on both sides. The lamb is served with baked potatoes with rosemary and a salad of assorted pickles. Enjoy and don't forget to put the glass of dry red wine next to it!
LAMB HEAD AT THE TRAY
Ingredients (for 6 people):
Mode of prepair:
The lamb's head is washed in cold water, the jaws are loosened and the mouth and teeth are washed of any remaining grass. Then let it sit in cold water for a while to get all the blood out. Then add salt and pepper and close the mouth again. Let it sit with salt for about half an hour. Put it in the pan, pour the hot fat and put it in the oven over a good heat. During the roasting, grease well in the pan so that it does not dry out and salt. Serve with green onions, radishes and lettuce salad.
SHEET BOATS WITH CHOPPED MEAT AND MOZZARELLA
Puff pastry boats with minced meat and mozzarella they can be eaten for dinner or lunch, but they can also be an aperitif that can be shared with friends.
I am sure that I will find among the children lovers of puff pastry boats filled with minced meat, over which I sprinkle grated mozzarella and arrange some slices of cherry tomatoes.
What could be more appetizing than hot mozzarella, which stretches and makes you feel like you've never eaten something so good?
All boats have benches, and the tomatoes will take on this role.
I remember the pirate-themed party my son wanted when he was little. When I was designing the menu, these boats were at the top of the list. The kids love puff pastry dishes, they love hot mozzarella that stretches, so I offered them not only something that looks like a boat, but also something to their taste.
Puff pastry boats with minced meat and mozzarella are prepared quickly, easily, with ingredients at hand.
I have a lot of recipes on the blog with pastry dough, and appetizers are the most appreciated. You can find them in this link. Pateuri & # 8220primavera & # 8221, vol recipes have a wind with various fillings, vegetable tarts, mushroom pies or meat or sausages in & # 8220pajamas & # 8221 are just a few ideas that you will find posted in this collection of recipes.
In general, puff pastry recipes are very quick and very easy to prepare, being a life-saving solution for me when I want to make something nice and with great care for my friends and their children, but also for mine. They can be eaten for breakfast, as a snack or as an appetizer at parties.
For the puff pastry boats with minced meat and mozzarella I used Mozzarella Hochland – Warm delicacies. It seemed appropriate for what I chose to cook for my son, a little surprise on the first day of school. I am sure that my surprise will delight him for the memories, but also for the good taste.
It can be said that my puff pastry boats with minced meat and mozzarella are a kind of Turkish pide in the fast version. During last year's holiday, Harry ate mainly this dish, with various fillings (cheeses, meat or vegetables and cheeses).
My boy ate puff pastry boat with minced meat and mozzarella as lunch, and the one kept for my husband he also ate.
He tells me he's going through a & # 8220 growing period & # 8221, so he needs to eat more. And it really grows! She's already overtaken my husband by a head.
After all, small joys like this can be pleasant memories over many years. When he goes on his way, he will know that small gestures are evidence of love. And he will do the same for his children.
I hope you will like my recipe and you will try it soon.
I leave you with the list of ingredients and how to prepare puff pastry boats with minced meat and mozzarella.
1/4 teaspoon dried thyme
140 g Hochland mozzarella
8 cherry tomatoes (elongated shape)
I hardened the onion in the hot oil, then I put the meat and spices and I hardened the meat for about 5 minutes.
I poured water over the meat and continued to cook over low heat until the water evaporated, then I took the pan off the heat and let the meat cool completely. During this time I shaved the mozzarella, beat the egg, then shaped the boats.
I spread the two sheets of thawed puff pastry and cut them in half in width. I rolled the edges from the outside to the inside, then tightened the ends. it would be best for the maneuver to take place directly in the baking tray, otherwise the dough must be cooled and the dough to be moved without spoiling its shape. I had flour sprinkled under the dough and I moved them with 2 knives with a very wide blade.
I divided the meat into 4 boats, spread it on their bottoms, then sprinkled grated mozzarella and decorated with quarters of cherry tomatoes. I greased the edges with beaten egg, then I baked the boats in the preheated oven at 200 ° C for 35 minutes or until golden brown.
It is eaten hot and with appetite!
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Potato boats with meat & # 8211 an extraordinary dish from the simplest ingredients!
Boats of potatoes with meat. Meat potatoes. Food from the simplest ingredients! A very tasty and interesting dish for lunch or dinner with the family. We are sure that your loved ones will appreciate these boats filled with meat.
-300-400 gr of minced meat
-500 ml chicken / vegetable soup or water
-fermented cream - for serving
METHOD OF PREPARATION:
1. Make boats out of peeled potatoes with a teaspoon.
2. Put half of the potato core through the small grater.
3. Squeeze the potatoes and mix them with the minced meat, then add the fried onions with carrots. Season the filling with salt, pepper and cumin.
4. Fill the potatoes with the meat composition and place the boats in the pan.
5. Pour water or soup, enough to cover the potatoes, but do not reach the meat. If you use soup, no salt is needed, and in case you pour water, add a little salt.
6. Cover the pan with a lid and simmer the potatoes for about 25 minutes.
Eggplants are washed and wiped with a paper towel. Tomatoes are cut into slices, and cheese is cut into 1 cm strips.
With the help of the vegetable knife, cut strips from the eggplant peel, from cm to cm, then cut the eggplant in half starting from the tail.
Form 6 halves, dig out the middle, forming some eggplant boats. Fry the eggplant boats in hot oil for about 3 minutes on each side. After frying, while the boats are drained, cut the chicken breast into small pieces, and chop the eggplant core, onion and parsley.
In 2-3 tablespoons of oil (left over from frying the eggplants) cook the onion and chopped eggplant until soft, add the chopped chicken breast and a tablespoon of parsley, cook together for 5 minutes.
Sprinkle a little of all the spices to taste and remove from the heat, leaving to cool for 10 minutes, then add the beaten egg a little. With this composition we fill all the eggplant boats, above them lie strips of cheese and slices of tomatoes.
Pour a cup of water into a tray, place the boats and place in the oven for 10 minutes. Serve sprinkled with green parsley!
Ulcer and dyspepsia - 22 recipes
Recipes for ulcers and dyspepsia, hyperacidity, latent ulcer disease, chronic hyperacid gastritis, ulcer gastric and duodenal (in the quiet phase), convalescence after typhoid fever, after operations on the digestive tract, when the patient's condition allows the resumption of feeding. Strictly stopped: Alcohol, natural coffee, soda, Russian tea, cocoa, syrup, ice water, hot liquids, black bread, fresh bread, french fries, raw vegetables rich in indigestible cellulose, sour fruits, raw fruits, raw fruits, sausages, canned meat, pork, sheep, goose, duck, game, fatty fish, fried fish, smoked fish, fried eggs, hard-boiled eggs, fried omelette, fermented or salted cheeses, lard, bacon, fried fat, bone or meat soups, soups, fresh dough, puff pastry, leavened dough, ice cream, marmalade, honey, jam, excess salt, vinegar, horseradish, mustard, pepper, onion, garlic, paprika, pickles, sauces.
Stew with pork
Fear stew ingredientc: 800 g pork neck (a breaded meat is recommended), a medium onion, 3 bundles of green onions, 3 bundles of green garlic, a tablespoon of butter, a tablespoon of flour, two tablespoons of oil , two cups of chicken soup (can be prepared from a cube of concentrate), a tablespoon of white wine vinegar, a tablespoon of chopped parsley, a teaspoon of salt, a quarter teaspoon of ground black pepper.
Stewed pork preparation:
Step 1: Wash the meat very well, then cut it into pieces. Peel and finely chop the onion. Cut green onions and garlic into pieces of about 7-8 cm.
Step 2: Heat the butter in a saucepan and soak the finely chopped onion. When it becomes glassy, add the meat and brown it well. After browning, add the flour and mix a little. Extinguish with vinegar and then pour the chicken soup.
Step 3: Boil over low heat for 45 minutes, stirring occasionally.
Step 4: While the meat is boiling, heat the oil in a pan and soak the green onions and garlic.
Step 5: Add the sauté of greens and tomato paste over the meat and continue cooking for another 15-20 minutes.
Step 6: Serve the stew with chopped parsley.
Pancakes with minced meat and mushrooms
- 450 grams of minced beef or pork or mixture
- 200 grams of mushrooms
- 1 large onion
- 2 tablespoons oil
- 500 grams of tomatoes
- 1-2 cloves of garlic
- 150 grams of canned corn
- salt pepper
The mushrooms are washed and cut into slices, and the onion is cut into small pieces and together with the meat they are put in a pan, with oil and fried. Finely chop the tomatoes and add them to the pan, along with the corn. Then season with salt and pepper and add the crushed garlic, then cook for about 20 minutes. After this composition cools down a bit, add it to the pancakes. The pancakes can be eaten as such or can be put in the oven for another 15 minutes, with a white sauce on top made of onion butter, cream and Parmesan.
Meat boats from: flour, milk, egg, oil, yeast, sugar, salt, steak, onion, pepper, cheese, greens, salt, pepper.
- 220 g flour
- 125 ml of warm milk
- 1 or
- 2 tablespoons oil
- 1/2 sachet of yeast
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 250 g steak (beef, pork, etc.)
- 1 small onion
- 1 capsicum
- 100 g of cheese
Method of preparation:
Prepare a yeast mayonnaise, sugar and a little warm milk. Set aside for 10 minutes. In a bowl, place the flour, salt, remaining hot milk, egg, oil and mayonnaise.
Knead and simmer for 30 minutes, dividing the dough into four spheres. spread each sphere, put minced meat with a knife, diced peppers, chopped onion, salt, pepper and grate cheese, leaving the edges free.
Lift the edges over the cheese and press the ends. Bake for 15 minutes. It serves warm, green-decorated boats.
Pepper boats with meat and cheese
A very simple and quick recipe and a very tasty dish. It is worth trying because it has a special taste. Try using the peppers below or some similar, very meaty ones.
It is quite dense in terms of nutrients (full), with a large amount of protein and fat. About 50% of the amount of fat comes from olive oil. It is a food that also has a decent content of minerals, vitamins and antioxidants.
Ingredients for four servings
& # 8211 300 grams minced chicken or turkey
& # 8211 2 large California peppers (400 grams net)
& # 8211 200 grams cream 12%
& # 8211 70 grams of cheese or parmesan
& # 8211 4-5 tablespoons sweet tomato sauce - sour or ketchup (eg Heinz)
& # 8211 two tablespoons olive oil
& # 8211 a teaspoon of smoked paprika
& # 8211 ½ teaspoon salt
& # 8211 ¼ teaspoon pepper.
How to prepare pepper and cheese boats
Peel a squash, grate it and cut it into quarters.
Grate the Parmesan cheese or cheese on a small grater.
Heat the olive oil, add the meat and mix.
Add pepper, salt, smoked paprika and mix well to grind the meat and include the spices.
Leave on low-medium heat until reduced and add the tomato sauce. Keep it on the fire for 2-3 minutes and take it. At the end, the meat should no longer be red and should be separated into small pieces.
Preheat the oven to 180 ◦C and place a baking sheet in the pan.
Add the peppers to the pan and place the meat in the pepper boats. Cheese or Parmesan cheese is placed on top with confidence.
Place in the oven for about 25-30 minutes, on the middle step. Take a look at them from time to time so that they don't burn (it looks very good on cheese).
Serve with sour cream on top.
The nutritional values in the table above also include 50 grams of cream / serving.
The costs for four servings of peppers with meat are about 16-20 RON (2016 prices).