The latest recipes

Appetizers with quail eggs and fish pate

Appetizers with quail eggs and fish pate

  • 12 pcs toast and dry bread for appetizers (small)
  • 12 quail eggs
  • 1 pate over
  • 2 tomatoes
  • a knife tip salt

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Appetizers with quail eggs and fish pate:

Grease the slices of bread with fish pate and put a slice of round tomato on top.

Separately fry the eggs (eyes) that we sprinkle with salt and they are ready, put them on the tomato slice.


Donuts with ham and cheese

Ingredients: 500 g pork ham, 100 g cornflakes, 300 g cheese, 4 eggs, 75 ml milk, 1 onion, 1 cup flour, 1 tablespoon baking soda, oil, salt, pepper, paprika

Find out how to prepare beignets with ham and cheese by pressing here .



Preparation of appetizer cupcakes with quail eggs and cream cheese

The quail eggs are boiled and peeled. Spinach the spinach in boiling water for 2-3 minutes, then strain it, let it drain and cool. The quail eggs are wrapped in spinach leaves and set aside until the composition is ready.

Preheat the oven to 175 degrees Celsius. Prepare the muffin tray, which is greased with soft butter. Sift the flour, baking soda and salt together. Eggs, kefir, sour cream and melted butter are mixed. Add the dry ingredients, mix well. At the end, add the cheese.

Place a spoonful of the composition in the cavities of the muffin tray, and place a quail egg wrapped in spinach in the middle. The rest of the composition is evenly distributed between the 12 cavities of the muffin tray.

Put the tray in the oven for 20-30 minutes, until the muffins are nicely browned. When ready, remove the tray from the oven. The muffins are allowed to cool before removing them from the pan, as they are very fluffy and can break.

For decoration, the cream cheese is mixed with salt and greens. Transfer to a pouch (garnish bag) with a star-shaped tip and form a hazelnut over the muffins. Garnish with cherry tomatoes. Keep cold until serving.


Quail eggs

Today I want to tell you a little about something very special, namely about quail eggs.
Okay, it's true that from a gourmet's perspective, quail meat is really a delicacy (and much more expensive) compared to the common chicken. I say this because the difference in taste between quail and chicken eggs is not nearly as huge and tasty as in the case of meat. The two types of eggs are virtually identical in taste.

But although they taste about the same, quail eggs fully compensate for the nutritional properties that are missing in the case of chicken or are much reduced. Especially in recent years, many mothers in Romania have replaced the chicken egg with the quail egg in their diet, and not only because of cholesterol, diet, etc. The reason is simple, beyond the clinical benefits more or less proven by stidoo, we all know how capricious the little ones are with food. Well, instead of eating a whole chicken egg that weighs 70 grams, the little one gets the same benefits (minerals, iron, calcium, a whole complex of vitamins, etc.) from just 2-3 quail eggs that total only 35 grams. These are things proven by the composition analysis bulletins, not stories. That is why quail eggs can be seen as concentrated natural vitamins. If you want to read more about what features quail eggs have exactly follow the link above and you will find there all the detailed information.

The less pleasant part & # 8211 that could not be otherwise & # 8211 is that they are more expensive than the classic chicken eggs. They are much harder to obtain, the food is more pretentious, there are probably explanations. However, in some chain stores, a casserole with 24 quail eggs (which is equivalent in weight to about 6 chicken eggs) costs as much as 10 lei, which honestly seems too much. However, there is also the option of direct producers. If you search price quail eggs you will quickly come to the conclusion that 6 & # 8211 7.5 lei casserole at Prepelitu` really represents a bomb price, especially since they are delivered to your door.

And that Easter is still coming, quail eggs boiled and left to soak in beetroot brine with lemon, cumin and garlic can be a welcome change of scenery, right?

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Appetizer with salmon caviar and quail eggs

Lemon (Aloysia citrodora), beetle or beehive grass, is a plant native to South America, brought to Europe - along with plum, beans, peppers, tomatoes - by the conquerors. Since then, its countless properties have been discovered, being used in cosmetics, natural medicine, teas, lemonades, cakes & # 8230 In the kitchen, the leaves of this plant add a lemon flavor to salads, desserts and fish and chicken dishes. Therefore, it was the perfect element to spice up and decorate this dish. It is a simple, tasty and elegant dish, which can score very nicely as an appetizer at a festive meal.


Appetizer roll with liver pate is one of the best and finest salty rolls.

An appetizer roll often saves us when we have to prepare festive meals. I chose the liver pate roll because it is very easy to prepare, it looks beautiful and it is tasty.

My mother used to always prepare appetizer rolls for her birthday. I grew up with this type of appetizer and I tell you that I really appreciate it.

Both relatives and colleagues of the mother at work, neighbors or family friends expected that every year the mother would make this roll or the one with mushrooms and cheese, but he also prepared the roll with cream cheese and dill. In one year he tricked them into not making the roll. In the end, he served it to them before dessert. Although everyone was fed up with other appetizers and steak, for this roll they all said it was better to give up dessert than not to eat a slice of mother's roll with liver pate.

Liver pate can be bought or prepared at home. Pickled donuts can be replaced with pickles. This depends on tastes and what we have at hand.

I remade some of the networks of appetizer rolls prepared by my mother, but also some I tried and I put them all in a collection of appetizer rolls, which you will be able to discover here.

The appetizer rolls are spicy, tasty and beautiful. They are easy to prepare, with ingredients, in general, available to anyone. They are suitable for Christmas, New Year's Eve or Easter holidays, but we can also enjoy them for breakfast.

I invite you to prepare it to convince you scat is good, so I leave below the ingredients and how to prepare the appetizer roll with liver pate.

INGREDIENT:

For the countertop:

200 g butter
350 g milk
4 eggs
200 g flour
1 pinch of salt

For the filling:

300-350 g of liver pate (pork)
100 g butter
1 tablespoon mustard
1 tablespoon mascarpone
2 hard boiled eggs
1/2 donut (larger) pickled - diced
a few strands of green parsley
salt pepper

To make the countertop we proceed exactly as in the case rolls with mushrooms and cheese.

Melt the butter in a larger pan, then add the flour. From this moment we no longer work on the fire, I continued to work in the pan for convenience. Add the yolks one by one and mix until the composition is homogeneous. Then pour the warm milk and mix gently.

At the end, add the beaten egg whites with a pinch of salt. Pour the dough into an oven tray, in which I put baking paper. Bake the roll for 35-45 minutes in a preheated oven at 180 ° C. When the top is baked, take it out by pouring it over a damp towel. Lightly peel off the baking paper and cover with a damp towel.

Leave the roll for at least 30 minutes. During this time, rub the liver pate with butter, add mascarpone, season with salt and pepper and mix. Then add the diced donuts and eggs, finely chopped parsley and mix well.

Spread the cream obtained over the counter, roll with a towel and then wrap the roll in a food foil or foil.

Let it cool for a few hours, then we can cut it into slices and serve.

For other simple and tasty recipes you can also find me on the channel You Tube. If you subscribe you will be up to date with all the news.


  • 10 quail eggs
  • 2 small carrots
  • peppercorns
  • a few sprigs of dried greens (I put thyme)
  • toothpicks
  1. Boil quail eggs in salted water, being careful not to boil water and break them.
  2. Pass the eggs through a stream of cold water, then peel them carefully (tip: start peeling from the base of the egg, where the air bubble is, so you will be able to peel more easily)
  3. Boil the carrots and leave to cool.
  4. Cut the eggs a little at the base, to stand straight, as well as at the top (very little).
  5. Carrots are cut into slices.
  6. On 1 larger round of carrot, fix 1 toothpick on which 2 quail eggs are inserted (these will be the lumps from which the snowmen are formed)
  7. The little men's hats are made: a larger round of carrot on which a smaller one is placed ... and possibly another one of about the same size, to look like a joben.
  8. The hats are also fixed on the heads of the little men.
  9. Eyes, noses and buttons are peppercorns that stick directly into the eggs (attention: they do not stay very well inserted unless you force them to enter their nests)
  10. The adults' brooms will be finely branched from the dried greens stuck directly in the eggs.
  11. Keep cold until serving, possibly ring a glass bell.

Extrasfat: the snowflakes around the little men can be made of shaved telemea.

And if we are in the handmade chapter, my son really wanted to make the decorations for this year's Christmas tree & # 8230


Fish pate

It is a traditional Lipovan recipe, a light, healthy dish, prepared at home, with great success replacing the commercial pork pate, full of E's and preservatives.

Fish pate can be eaten for breakfast, for a snack at home or at work, etc.

Recipes for preparing a fish pate are many, but we will choose as usual the simplest option, accessible for beginner housewives.


Salted check, with quail eggs

But that, by far, is NO1. because I chose to use something good and healthy for him about which I will tell you a few words :).

Compared to the chicken egg, it has twice as much Vitamin A, almost twice as much B2, more than three times as much vitamin B1, more than twice as much B3, twice as much iron, but of course it is also rich in calcium. , phosphorus, and the rest of the vitamin B complex (12-9-6), A, D3 and E.

Does not cause allergies. This protein is so effective that its derivatives are used in the pharmaceutical industry for anti-allergic drugs. In the beauty industry, quail egg extracts are included in some hair shampoos due to the way they nourish the hair.

It is also very common in children's diets, which are generally whimsical and do not want to eat too much.

Yes, you have found out in the meantime what ingredient it is, but on the site in the link above you can find much more detailed (and well-documented) information about eggs and quail meat and their benefits, about cholesterol and confusions. around it, I recommend you take a look!
[ingredients title = & # 8221Ingrediente & # 8221]

  • 12 quail eggs (or 5 hen eggs)
  • 150 ml of milk
  • 250 g flour
  • 100 g of Telemea cheese
  • 150 g pressed smoked ham
  • 100 g huts
  • 2 red capsicums
  • 20 ml oil
  • a teaspoon of baking powder
  • seedless olives
  • salt
  • pepper

[preparation title = & # 8221Preparation & # 8221]


Appetizers with quail eggs and fish pate - Recipes

A recipe not too difficult but very meticulous & # 8230 however I think it's worth a try.

ingredients
quail eggs (I had 24 pieces)
a lemon
a bunch of dill
about 4 tablespoons oil
soy sauce
2 teaspoons sesame oil
trout and / or salmon roe

This recipe starts on a day when I went fishing and from 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).

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 a tasty and effective appetizer - if you have the patience to make it, you will surely impress your guests.