Snails with kaizer, cheese and mushrooms
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Preparation time: less than 60 minutes
RECIPE PREPARATION Snails with kaizer, cheese and mushrooms:
Unwrap the dough sheet over which sprinkle the chopped and fried kaizer, mushrooms, grated or diced cheese, chopped olives and ketchup.
Roll the dough, cut into slices two fingers thick and put in a tray lined with baking sheet.
Grease the top with beaten egg and put in the preheated oven.
Easy and fast to do !!!
The quantities depend on how many snails you want to make ...
Cheese stuffed with kaizer and mushrooms
- a smoked cheese wheel
- 2 tablespoons butter
- an onion
- 150 g mushrooms
- 300 g kaizer
- an egg
- 2 parsley bindings
- sweet Boya
Method of preparation:
Onion cut fish, cook in butter, add mushrooms finely chopped and Kaiser cut into cubes and cook a little longer.
When they are ready, season to taste with salt, pepper, Paprika sweet and parsley finely chopped. After it has cooled well, add it egg, the composition is homogenized.
Wheel of CHEESE it is hollowed out leaving the walls 3 cm thick, it is placed on a foil and it is filled with the above composition. Wrap the wheel in foil and place it in a bowl with a diameter close to that of the wheel.
Put it in the oven for an hour, take it out, leave it to cool, then keep it in the fridge until the next day. Serve as an appetizer, cut into slices like a cake.
Ingredients (6 servings):
for 12 pancakes (you can choose your recipe)
- 2 eggs
- 500 ml of milk
- 180 gr flour
- 100 ml of hot water
- a little salt
- 2 tablespoons oil
for the filling
- 500 gr mushrooms
- 100 g of boiled rice
- 1-2 cloves of garlic
- 1 tablespoon oil
- salt, pepper to taste
- green onion (optional)
- grated cheese
- one egg for each snail
Tart with mushrooms and cheese
In a bowl mix ½ a packet of butter (the butter used to prepare the dough must be cold) with 200 g of sour cream and a pinch of salt, then add 200 g of flour, knead the dough by hand.
The dough obtained must be hard and non-sticky, but if somehow the dough does not seem to be like that, a little more flour is added. Wrap in plastic wrap and refrigerate for about 30 minutes. The cold dough is spread in a thin sheet with which to cover the tray and lightly press with your fingers on the edges (to take the shape of the tray). Excess dough is cut. Prick the dough with a fork from place to place (so as not to swell too much during baking).
Bake for about 10-15 minutes.
Meanwhile, in a frying pan with hot oil, cook the onion, add the mushrooms and fry until all the water left by the mushrooms evaporates.
Remove the tray with the peel from the oven and fill it with the mushroom mixture, pour the beaten sour cream over the egg.
The mushroom tart is reintroduced in the oven and left to bake for another 20-30 minutes. 5 minutes before removing the tart from the oven, sprinkle with grated cheese.
Meat bags with mushrooms
They are easy to prepare and effective, suitable for a family lunch on Sunday or when you have guests.
6 slices of pork chop
200 gr mushrooms
100 gr cheese
150 gr kaizer
100 ml white wine
3 tablespoons olive oil
Beat the chop slices well, thinner than for schnitzel, season.
Cut the mushrooms into slices and simmer in 1 tablespoon of oil or butter. On a slice of chop put a teaspoon of mushrooms, a piece of cheese.
They are caught with toothpicks through which a slice, two of kaizer, is inserted.
Put in the tray the bags, 2 tablespoons olive oil, white wine, 1/2 glass of water. Cut the carrots into slices and place them on the edges. Cover with aluminum foil and put in the oven on the right heat for 30 minutes.
Take the foil and let it brown for another 10 minutes.
Serve with a garnish of potatoes.
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Baked pasta with mushrooms, kaizer and sour cream
Baked pasta with mushrooms, kaizer and sour cream from: penne, mushrooms, onions, capsicum (or bell peppers), kaizer, cooking cream, milk, flour, cheese, salt, pepper, olive oil.
- 1 bag of pens
- 1 can of sliced mushrooms (or 400 g raw mushrooms)
- 1 small onion
- 2 capsicums (or bell peppers)
- 300 g kaizer
- 200 ml cream for cooking
- 200 ml of milk
- 1 tablespoon flour
- 1 small roll of cheese
- a tablespoon of olive oil
Method of preparation:
Put the pasta to boil in hot water, in which you added a pinch of salt or a little oil, not to be missed.
Separately, thinly slice the peppers, kaizer, mushrooms and onions and put them to harden in a pan with a little olive oil.
Homogenize the cream with the milk and flour and pour it over the hardened composition, stirring constantly, over low heat, so that it does not stick. Season with salt and pepper to taste.
When the pasta is cooked, pour it into a sieve to drain the water, then place them in an oven tray, where you mix them with the hardened ingredients.
Sprinkle grated cheese on top to cover them and form a crust. Put the tray in the oven for about 30 minutes, until the cheese is browned. Serve hot or cold pasta to taste.
Simona's WorldThere are several variants of mushrooms filled in the oven. I chose a simpler version, but very tasty!
They are mine, I like mushrooms so much!
I like mushrooms too! I hope you have more! They are delicious prepared like this!
It looks great, I want a portion too :)
The mushrooms look very good.
Simo, they're insane! I love mushrooms!
I kissed you!
I could never refuse these. :) & lt3
Kiss you, harnicutooo.
@Mihaela, a big portion, it's yours !! Kiss
@Truedelights, I'm taking another turn, to get there !! Many kisses
@Alina, I also have a portion for you! Kiss
@Haplea, thank you!
@Laurici, I'm waiting for you at the table !! Finally you like something too :)) Kisses
@Adina, I know. But unfortunately they were not picked from the forest. :) Kiss dear
I really like grilled mushrooms! With all the ingredients you put. I don't care :)
Snails with mushrooms and cheese
I decided to do it these spirals stuffed with mushrooms and cheese (smoked, in my case) because I had some yufka leaves left after I prepared the Borek with cheese and yogurt. In fact, for a long time I had in mind to make some & # 8220something & # 8221 with mushrooms (pies, pie, anything), and the remaining yufka only gave me the opportunity. It should not be understood that you cannot prepare snails with normal pie sheets. No, no, I'm doing great. The cheese gives richness and creaminess to the mixture of mushrooms, onions (green and dried), bell peppers and garlic, and the red and crunchy leaves complete the combination. Obviously, you can also go for the pate version, using a puff pastry dough.
If you make snails or pie, you have a delicious entree, if you prepare mini-pies, you can serve them as a cold snack at a buffet table. Whatever you do, I guarantee that the tasters will be delighted. Returning to the recipe, compared to other times, I did not just use butter or oil to grease the sheets, but I went for a slightly lighter version, combining oil with milk and egg. I used the same mixture to lubricate the spirals at the end.
Ingredients (for 6 servings):
& # 8211 foi yufka 12 buc. (250 g)
& # 8211 mushrooms 500 g
& # 8211 onion 1 pc. medium (70 g)
& # 8211 green onion 3 strands (25 g)
& # 8211 green bell peppers 1 pc. (90 g)
& # 8211 garlic 3 cloves (10 g)
& # 8211 grated cheese 125 g
& # 8211 milk 50 ml
& # 8211 olive oil 5 tbsp
& # 8211 or 1 pc.
& # 8211 salt, ground pepper
Finely chop the dried onion, green onion and garlic (I chopped them with a blender). Put them to harden in a large pan, in 2 tablespoons of oil. When the onion has hardened, add the chopped green pepper and leave for another 3-4 minutes, stirring often. Finely chop the mushrooms (cleaned, washed, drained) and put them in the pan. Stirring often, let the vegetables simmer on low heat for about 15-20 minutes, during which time the water in the mushrooms evaporates and the composition becomes drier. Take it off the heat and put the grated cheese and a little ground pepper in it. Homogenize, taste and season with salt. Allow the composition to cool.
Preheat the oven to 190 degrees. In a deep plate, beat the egg with the milk and the rest of the oil (3 tablespoons). Take a sheet (taking care to keep the rest covered with a clean damp towel so that it does not dry out) and spread it on the worktop. With a brush, grease it with the mixture of oil, milk and egg. Put a second sheet over it and grease it. Along the large side, place one-sixth of the mushroom filling. Roll, then make the resulting spiral roll. Place it in a tray lined with baking paper.
Do the same with the rest of the sheets and composition. Once the snails are placed in the tray, grease them with the remaining mixture of oil, egg and milk. Put in the hot oven and leave for about 20 minutes or until the sheets become crispy and take on a beautiful copper color. Serve the snails warm or at room temperature.
Egg tart, kaizer and cheese
Egg tart, kaizer and cheese from: eggs, sour cream, kaizer, cheese, parsley, flour, sour cream, margarine, baking powder, egg, salt, rosemary, oil.
- 6 eggs
- 250 g sour cream
- 200 g kaizer
- 100 g cheese
for the dough:
- 350 g flour
- 3 tablespoons sour cream
- 50 g margarine
- 1 sachet with baking powder
- 1 or
- 1 teaspoon of salt
Method of preparation:
Knead the flour with the baking powder, egg, cream, salt, melted and cooled margarine and a little rosemary.
Spread the dough in a tart form greased with margarine and lined with flour or breadcrumbs.
Separately, cut the kaizer into cubes and brown it in a pan greased with oil.
In a bowl, beat two eggs with sour cream and grated cheese. Add the kaizer and pour everything over the dough.
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