The olives are cut in half, if they do not have seeds. I didn't find it and I had to take them out. If you still can't find it (without seeds), choose the largest ones.
The filling is made:
Bring water to a boil. When it boils, add salt and egg, lightly with a spoon, so as not to break. Boil for 10 minutes and leave to cool.
Then cut in half and remove the yolk. Butter at room temperature mix with finely grated cheese, boiled egg yolk and a pinch of salt. With this mixture, fill the olives.
Eggs stuffed with cream cheese
Personally, I think the best appetizers I've ever tasted were stuffed eggs. It didn't matter what. I tried eggs stuffed with rubbed liver pate, with caviar, with fish, but, of all, the ones with cream cheese seemed the best. That's why I suggest you learn together to prepare a appetizer with cheese absolutely delicious: eggs stuffed with cream cheese.
Spinach pancake bags stuffed with herring & # 8211 good-looking appetizer for New Year's Eve!
The sachets with red herring and caviar are very colorful, tasty and really festive. Guests will be curious to know what surprise filling awaits them!
For the filling:
-1 fillets of herring (or lightly salted salmon)
-100 gr of cream cheese
-1 tablespoon mayonnaise - optional
METHOD OF PREPARATION:
1. Pour boiling water over the spinach, mix and leave it for 30 seconds in hot water.
2. Drain the spinach liquid with a strainer and rinse under running cold water.
Advice. If you use frozen spinach, then just defrost it.
3.After the spinach drains well, transfer it to the blender jar, pour 100 ml of water and pass it until you get a homogeneous composition.
4. Beat the eggs with salt and sugar, using the whisk.
5. Pour a little milk, mix, sift the flour directly into the bowl and mix again with the whisk until all the lumps disappear. The composition will be quite dense.
6. Add the spinach, mix, then gradually pour the milk, so as not to overdo it and the dough is too liquid.
7. Incorporate the oil and the dough is ready. Let it rest for 10-15 minutes (it can stay for even 1-1.5 hours).
8. Bake the pancakes on a dry pan, over medium heat, until they stick to one side, then turn them on the other side for just a few seconds.
9.Cut the herring fillet into small cubes, add the cream cheese, mayonnaise and chopped greens. Mix the filling very well.
10.Add 1 tablespoon of filling in the middle of the pancake, gather the edges, forming a bag, which you tie with green onion thread.
Advice. Do not pull hard, because the green onion can break. Instead of green onions you can use parsley threads.
11. Decorate the bags with red caviar.
The pancakes are very tasty and elastic, and the filling is incredibly good!
Chuck Hughes' recipe for breaded olives stuffed with meat and breaded olives stuffed with gorgonzola cheese
24 large, pitted olives (you can use black olives or green olives, as you wish)
65 g of flour
120 g of breadcrumbs
2 beaten eggs
250 ml of oil
Salt and pepper
For the filling:
a tablespoon of unsalted butter
a finely chopped salad
200 g of minced veal
salt and pepper
120 ml of beef soup
a handful of grated Parmesan cheese
half a bunch of freshly chopped parsley
2 tablespoons breadcrumbs
120 g of gorgonzola cheese, crushed
Method of preparation:
Put the olives in a bowl and cover with water. Until the filling is ready, let them soak for about 30 minutes to remove excess salt. Then drain, rinse and dry well on a paper towel.
Melt the butter in a pan at medium temperature and cook the salad until translucent. Add the veal, salt and pepper and cook for about 5 minutes. Add the beef broth and let all the ingredients simmer for about 10 minutes or until the liquid has evaporated.
Transfer the meat mixture to a bowl and allow to cool slightly. Then add the parmesan, parsley, breadcrumbs and egg. Season with salt and pepper, mix well and set everything aside.
Start at one end and cut each olive in a spiral (with a small knife, with a thin blade) until you reach the other end.
Take a little meat mixture in your hand and form a ball. Wrap the meatball in an olive spiral. Press lightly so that the olive returns to its original shape. Fill half the amount of olives with the meat mixture, then do the same with gorgonzola cheese.
Pass the olives through the flour, then through the egg, then through the breadcrumbs. To prevent the filling from leaking when frying, repeat twice to get a thicker crust.
Heat the olive oil in a pan. Fry the olives in oil until golden, for about a minute and a half. Take them out and let them drain on a paper towel.
You can also fill the olives with Telemea cheese or feta cheese, with creamy goat cheese mixed with a little lemon peel, garlic and basil, you can add pine seeds in the cheese mixture or, for a vegetarian version of olive bread, you can use for filling chickpea puree with basil, olive oil and lemon and orange peel.
Eggs stuffed in sauce
Prepare a pot of water, which you boil. Add a tablespoon of vinegar to the water. When it boils, put the washed eggs and let them boil for 15 minutes.
Then drain the water and pour cold water over it. Leave to cool then peel carefully.
With a thin knife cut the eggs into two equal parts. Gently remove the yolk and place in a bowl. Pass it well with a fork.
Put over the yolks, in equal parts, mascarpone and pate. Add a teaspoon of mustard, salt and pepper to taste. Blend everything with a blender. If the composition is too hard / dry, add a little sour cream, until you get the right consistency for filling the egg whites.
Fill the egg white halves with the obtained paste and place them with the filling down on a plate.
Prepare the sauce in a bowl, mixing the cream and yogurt in equal parts. Season with salt and nutmeg and pour over the eggs.
Sprinkle with paprika and chopped onion tails, then keep cold and eat in moderation, along with other favorite appetizers.
Bread cabbage leaves stuffed with ham and cheese!
This appetizer made of cabbage leaves with juicy cheese filling is easy to prepare and instantly eaten. Cabbage leaf sachets are perfect for a hearty snack and will appeal even to non-cabbage lovers.
-250 gr of ham or meat
-1 teaspoon of smoked paprika
-salt and ground black pepper.
METHOD OF PREPARATION:
1. Boil the cabbage a little or put it in the microwave. Then separate the sheets and cut the thick ribs so that you can roll the sachets more easily.
2.Cut the dill into small pieces.
3. In a bowl, mix the grated cheese, dill and pressed garlic.
4. Beat the eggs with black pepper, paprika and granulated garlic.
5. Take a cabbage leaf, place a slice of ham (possibly meat), add cheese and dill and form a sachet, just like you make sarmalele. Thus form all the sachets.
6. Pour oil into the hot pan, pass each sachet through the flour, then through the seasoned egg and finally through the breadcrumbs.
7. Transfer them to the pan, with the edge down, and fry them for about 2 minutes on each side. Remove the sachets from the paper towels.
The end result is appetizing, tasty and juicy. Sprinkle the sachets with dill.
This is a classic recipe stuffed eggs. The children really liked it.
You can use your imagination to decorate them as you wish and fill them to your liking.
They can be filled with pate, various vegetable salads, chicken breast or cheese. I will come back with other options.
[ingredients title = & # 8221Ingrediente oua umplute & # 8221]
- 6 hard boiled eggs
- 100 gr mascarpone (you can also use cottage cheese, sweet)
- 80 gr sour cream
- 100 gr of mayonnaise
- green onion tails
Stuffed egg sauce (optional)
- 50 gr mayonnaise
- 50 gr sour cream
- 50 gr yogurt
- green dill
- [/ ingredients]
- I first prepared the sauce by mixing all the ingredients for a minute. I matched the taste of salt and pepper and divided the sauce evenly into two plates.
- I peeled hard boiled eggs and cut them into two equal parts.
- I took out the yolks with a teaspoon, put them in a bowl and mixed them with sour cream. I put the blender in and blended until smooth
- I added mascarpone, mayonnaise, chopped green onion stalks, and I mixed by mixing lightly with a spoon (you can put the blender but only a few seconds, otherwise you risk to cut the mixture or it becomes too soft)
- Place the boiled egg whites in a bowl over the sauce.
- With a posh or a teaspoon, distribute the yolk mixture evenly in each.
- Leave to cool for at least an hour.
Pancakes stuffed with olive paste
Today's recipe for savory pancakes is an appetizer idea that was born by pure chance. I had made preparations for the New Year's Eve meal, including the recipe for pancakes with cheese and smoked salmon from which I had a few unfilled pancakes left.
I had also made the yogurt appetizer cake with a few pitted olives and too many ready-cut vinegar donuts. So it was not very difficult to invent on the spot the recipe for pancakes filled with olive paste, the success of which I can be honest I did not foresee.
My pancakes have been very popular and I think I will repeat them many times from now on.
I make olive paste very often, especially during fasting periods and we serve it for breakfast. It is made extremely fast, practically in 5 minutes it is ready, it is delicious and nutritious.
I leave below the olive paste recipe in video format.
To the pancakes from today's recipe, I also added a boiled egg yolk to the olive paste, for a creamier consistency.
But if you want a fasting dish, you can exclude egg yolk and make pancake sheets from fasting dough.