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Quail eggs with mustard sauce

Quail eggs with mustard sauce



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An interesting and quick appetizer. The recipe (original name Senfeier!), I adapted it from a cookbook with quick and tasty recipes, purchased in Germany in 1992;) when I was newly married and a novice in the kitchen :)

  • quail eggs 16 pieces,
  • butter 30 g,
  • flour 30 g,
  • soup juice or water 250ml,
  • cooking cream 250 g,
  • mustard Dijon 2 tablespoons,
  • will be iodized,
  • freshly ground white pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Quail eggs with mustard sauce:

Boil eggs in cold water with a little salt and leave for approx. 5 minutes after the water starts to boil.

Meanwhile, melt the butter, add flour, soup juice or water, cooking cream and mix vigorously, until the sauce is homogenous, leaving it on low heat, stirring continuously for approx. 5 minutes.

The sauce obtained is seasoned with salt, white pepper and mustard. Eggs are served on a bed of mustard sauce.

Tips sites

1

Quail eggs can be replaced with chicken eggs, but then their amount is reduced.


Quail eggs with pesto sauce

Pesto is a versatile recipe that we can use with pasta, pizza or to make this delicious appetizer.

  • Irene Arcas
  • Recipe type: appetizers
  • Gates: 6
  • Cooking time: 15M
  • Total time: 15M

Ingredients

  • 12 quail eggs
  • 800 g of water
  • a drop of vinegar
  • 80 g basil leaves
  • 50 g parmesan
  • 30 g pecorino cheese (optional)
  • 30 g pine nuts
  • 1 clove of garlic
  • 1 teaspoon salt
  • 150 g of extra virgin olive oil

Preparation

Add water and vinegar to the glass, place the basket of quail eggs inside, cover and schedule 13 minutes, speed 2, varom temperature. Depending on the temperature of the water when you enter it (cold, weather or hot) it will take more or less to reach the temperature of the varom. So, as an indication, I tell you that quail eggs, because they are small, are boiled in 4 minutes at Varoma temperature. For this reason, the 13 minutes I tell you are indicative, so check if, once the varom light is on, say it's 4 or 5 minutes.

Immediately remove the basket (with the help of the spatula and being careful not to burn with the steam coming out of the glass) and put the eggs in a container with cold water.

Peeling them is very simple: like normal eggs, we break them a little and remove the shell from the base, the widest part of the egg. We pass them through the water once peeled to remove any remaining shell, let them drain and reserve.

We wash the basil leaves and drain them very well. We put them in the glass together with the cheeses, the pine nuts and the garlic clove. programmer 20 seconds, speed 7. With the spatula, lower the remnants of the lid and the inside of the glass towards the blades.

Add the olive oil and salt and emulsify by programming 20 seconds, speed 7. We booked.

Divide the eggs in half lengthwise and place them on a tray. Pour the pesto sauce on top.


Quail eggs with trout and salmon roe

This recipe actually started in November, when I went fishing and from a 5 kg of trout I took out a jar of 400 g of caviar. I put them in plenty of salt and now they are excellent.

But let's start with the preparation:
Boil quail eggs and clean them carefully to keep the egg whites intact. With a knife with a thin blade and a very sharp tip, cut the eggs in 2, in a zig-zag pattern.

Remove the yolks and mix them with plenty of oil and lemon juice (because the eggs are salty).

After the mayonnaise has formed (not too much), add the soy sauce, the sesame oil and the finely chopped dill. We put the composition in a new bag and cut them a little from the top. Fill the egg white halves (cut the ones that don't have a "leg" a little lower).

Smile & # 33 Life looks more beautiful behind a smile & # 33

# 2 IriA

Because my mayonnaise softened due to the heat of my hand, I took frequent breaks and kept putting eggs in the fridge. If you have a clever syringe instead of a bag, I don't think you need to do this operation.
Finally, we put the caviar over the mayonnaise (we liked the trout more as a taste, but we also added salmon for the color effect) and we arrange the eggs on the plates.

It's an appetizer - if you have the patience to make it, you will surely impress your guests.

Smile & # 33 Life looks more beautiful behind a smile & # 33

# 3 julix_2007

# 4 IriA

I don't have a section. They're so small you don't even have to bite them. Sooner or later, if you do them, I'm still happy. And if you present me here and your production I am even happier & # 33

Smile & # 33 Life looks more beautiful behind a smile & # 33

# 5 bellamama

Iria, what does "abundance" mean?
I have never been able to make fresh caviar to keep, I am always blamed for being carp or trout.
Help?

# 6 IriA

I will tell you the whole process I did, maybe something inspires you:
- First of all, I put the eggs in a very small sieve and washed them with blood and other impurities. I drained them well.
- then I put them in the jar, about a tablespoon of caviar, then salt, and caviar, and salt. I used coarse salt, which is put in pickles. I sprinkled salt as much as I could see that it covered them (it must have been half to a teaspoon of salt)
- when the jar was filled I put some extra salt, about a teaspoon.

It was the first time I put caviar with salt. I have not tried any caviar other than trout. I didn't have the recipe anywhere, I just put in as much inspiration as I can now I remember that the percentage of salt on the salty caviar you find in the store is over ?). maybe this thing inspires you too.

I hope it comes out ok next time you put more caviar in it. For encouragement and help I give you a hedgehog.

(it's made with my trout eggs)

Smile & # 33 Life looks more beautiful behind a smile & # 33

# 7 rym

Iria mother & # 33 ..and talented and beautiful.

they are very delicate. Congratulations & # 33 & # 33

# 8 Aninita

# 9 IriA

Iria mother & # 33 ..and talented and beautiful.

they are very delicate. Congratulations & # 33 & # 33

Thank you very much for the kind words & # 33

I have seen yellow caviar in stores, but they are expensive and I can't afford them. If I'm not mistaken, pike caviar is still yellow. Anyway, I took these out with my hand from the trout also caught by my hand so they are definitely original

Smile & # 33 Life looks more beautiful behind a smile & # 33

# 10 Luanda

# 11 Aninita

. daaaaaa pike eggs are yellower. but they don't have as big a grain as the trout.

# 12 kaperonis_27762

# 13 little coffee

# 14 Guvi

# 15 Daniella

# 16 IriA

I'm so glad you liked my dishes & # 33 If you make a hedgehog too, maybe put it here (even if the fast starts with something else) - I've been in love with hedgehogs since I found one in my grandparents' garden, so I can say that the picture with him is my favorite of all the pictures with food.

Ahaa. so I remembered well I would use one of all kinds of caviar if it did not have such prohibitive prices.

Thank you very much I promise to do more beautiful and good things and to show them to you too. What to do, that's my passion. But know that absolutely every time I cook I have emotions until my husband tells me it's good, even if I've done that 10 times

Well. I can't say that I had a certain technique for cleaning eggs. I boiled them for a minute, then covered them and left them in hot water for another 10 minutes. After that I put them in cold water. I cleaned them very slowly, with the speed of a sleeping snail. I also ruined a few, especially since in some areas the egg white is very thin. I'm sorry I don't know a method that doesn't fail. If you have someone in your family with a lot of patience, you can let them clean these eggs

Thank you very much & # 33 The truth is that lately I watched some Korean series on TVR1 and their dishes left me speechless. I don't have their ingredients, but at least they inspired me with their amazing work.

Thank you, thank you very much & # 33
To clean I tried to answer a few lines above. the idea is to be patient anyway and to clean little by little, not all the egg in one move. I cut them with a knife with a shorter blade (10 cm), thin and with a sharp tip. also with a lot of patience and about 2 pairs of glasses would have gone here
I didn't catch salmon, although I would love to have a place. But I had a hard time catching a jar from a supermarket where you have to talk to 10 people to get them because I keep them locked in a closet.
I put the trout eggs directly from the jar. I had nothing to wash because the salt was completely absorbed. They are salty, but if you put enough lemon juice in "mayonnaise" the taste is balanced. You can try an egg and see what your taste buds want to add. some dill, some lemon, maybe even some mustard.


Salad of leurda, loboda and quail eggs

It's the beginning of the week, it's spring and the weather is finally beautiful. To make the week even more beautiful than announced, I also come with a salad in which I gathered some spring colors. With this salad, I still celebrate the leurda season, because it would be a greater sin to let its time pass without getting as much as possible from this so valuable natural detoxifier. The protein intake from my salad is brought by quail eggs, delicate, tasty and very healthy, and for even more color I added tender loboda and orange leaves. As beautiful as she is, as good as she is, so let's get to work!

Preparation time: 00:05 hours
Cooking time: 00:02 hours
Total Time: 00:10 hours
Number of servings: 2 servings
Degree of difficulty: Easy

Ingredient Salad of Leurda, Loboda and Quail Eggs:

Preparation of Leurda, Loboda and Quail Egg Salad:

1. It starts with what involves thermal preparation, namely boiling quail eggs, respectively frying bacon (if used).

  • Quail eggs are placed in a saucepan with cold water in which 1 tablespoon of salt has been added (eggs will not be salted, but salt will help to peel them more easily). From the moment the water starts to boil, count 1 minute for softer (sticky) eggs or 2 minutes for harder eggs, as preferred. For completely hard quail eggs, the cooking should be extended to 3-4 minutes. After the cooking time has passed, the quail eggs are removed from the boiling water and suddenly cooled in very cold water, then peeled.
  • Fry the pancetta (or bacon) in a hot pan, without adding fat, until golden and crispy, then remove on absorbent napkins to drain the fat.

2. Segments are removed from the orange, ie beautiful slices that do not contain any traces of skin. For this, peel the orange with a sharp knife, taking the skin from the surface (left image), then cut the segments with the title next to the skins that separate the slices (right image). The whole operation is done on top of a plate (or bowl) in which the orange juice is collected. At the end, the skins left after removing the segments are squeezed well by the juice, which is kept separately.

3. Wash the leaves well, wipe with kitchen towels and remove the stalks. If the leurda leaves are already too wide, they can break into long strips.

4. Prepare the dressing: in a bowl, beat the mustard with a fork with the oil poured into a thin thread. Add honey, vinegar, salt and pepper to taste, to get a balance between salty / sweet / sour and spicy. Add as much orange juice as possible to obtain a fairly fluid sauce, slightly thinner than the pancake dough.

5. The dressing is added only at the time of serving, because the leaves would wither from the acid contained in it. Cut quail eggs in half and arrange the salad to your liking and inspiration, dividing the leaves, orange segments, crispy pancetta and quail eggs equally on the two plates. My muse suggested this plate to me:

If a delicious close-up coloring:

I wish you good appetite, and if you have a craving for something more filling than a simple salad, you can try these irresistible Vol-au-vent with mushrooms, one of the most beautiful recipes on bonduelle.ro :).


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Boil quail eggs for 4-5 minutes. Put in cold water until cool, then carefully peel.
In a bowl, mix sour cream, mayonnaise, horseradish and finely chopped greens. Add to taste: salt, pepper and lemon juice. Mix all the ingredients well, then add whole or cut quail eggs.

The salad is served after it has been cold for 10-15 minutes.

The two functions that attract me the most to the Philips Multicooker are:
-Technology with 3D heating. The heat acts evenly and there is no need to mix in the food.
- The 12 different cooking programs that can fulfill all the family's cravings.


Baked meatballs in mustard sauce

Who doesn't like meatballs ?! But if we improve them and make meatballs in the oven in mustard sauce, they will definitely be rainbow on the palate.

We always aim to eat as healthy as possible, but it doesn't seem to work out every time as we set out to do and we get rid of our heart's desire.

This is what happens every time, I propose to eat more balanced, healthier, fat-free or sugar-free from tomorrow, but I don't know how almost every time the account at home does not match the one at the fair!

Today a friend asked me to make some meatballs and being quite warm outside, for a limited time I said that the only viable option to finish them in time and get rid of the heat and smell is to put them in the oven and I did well! The allotted time has been halved, the smell in the house almost non-existent, where we add that they do not have any gram of extra fat compared to the fat that is normally found in meat.

But as the calculation doesn't quite fit the order, I had a few left, which I directly improved with a mustard sauce and served with some seasoned potatoes, also baked.

Mustard sauce is based on the white & # 8211 Bechamel sauce, a recipe you can find here. And it is the one that underlies many white sauces.

So I invite you to stay by the list of ingredients, but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredients for meatballs:

  • 700 g minced pork
  • 100 g breadcrumbs
  • 2 medium eggs
  • 3-4 cloves of garlic
  • 1 small red or yellow onion
  • 1 bunch of parsley
  • Salt and pepper to taste

Ingredients Mustard Sauce:

  • 20 g white flour
  • 30 g butter with 82% fat
  • 250 ml milk with 3.5% fat
  • 1/2 teaspoon salt
  • 1 tablespoon of classic mustard
  • 1 tablespoon mustard with mustard seeds
  • 1 knife tip of grated nutmeg
  • 100 ml cooking cream with at least 32% fat

Preparation for meatballs:

Preheat the oven to 230 degrees.

Peel the garlic and pass it through the garlic press or chop it very finely.

Put the minced meat in a bowl over which we put the rest of the ingredients. Mix well until smooth.

We slice 20-25 meatballs and make balls into them. Put them on a tray lined with baking paper and put them in the oven for 15-16 minutes or until lightly browned.

Preparation for mustard sauce:

In a saucepan over low heat, melt the butter and add the flour, mix until incorporated and continue to cook for 2 minutes, stirring constantly.

Add the salt and gradually pour the milk, stirring in one without stopping until it thickens and finish all the milk. Then we put the cream.

We put both types of mustard and set aside. The sauce will have to be quite light, because they will also absorb the meatballs.

We put the meatballs in the sauce, bring to a boil and they are ready to serve. Good job and good appetite!


To obtain a fine-looking mustard sauce, it will be made on a bain-marie, not on a direct flame.

In a saucepan (choose depending on the dish to be used for the sauce) with water that will already boil, place a glass bowl that will not touch the bottom of the water, but only the steam to act.

Put it in the bowl on the bain-marie butter melted it, stirring gently all the time with a whisk.

When the butter has reached the melting point, add the rest of the ingredients (but do not forget to mix all the time to avoid cutting the butter), mustard, lemon juice, sugar, soy sauce (optional) and salt. to taste.

Everything will mix vigorously, until complete homogenization and obtaining one sos fluid of the consistency of a thinner sour cream.

When the bowl is set aside on the bain-marie, add it whole or slightly crushed allspice berries (or pickled capers) to spread the flavor in the sauce.

In a bowl transfer the mustard sauce and serve.

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Box of 4 chocolate hearts

Mustard sauce will be served with fish in the garage or in the oven (in aluminum foil) either as an example: trout salmon, salmon, etc ..