New recipes

Appetizer eggs stuffed with bellows cheese, in mayonnaise sauce

Appetizer eggs stuffed with bellows cheese, in mayonnaise sauce

Boil the eggs hard in salted water, leave to cool, then peel and halve.

Mix the yolks well with the bellows cheese, soft butter and spices (salt and pepper) to taste.

Fill the egg halves with the egg yolk mixture, butter and bellows cheese, then place in a tray with the opening down.

Make a mayonnaise sauce with sour cream and pour over the stuffed eggs.

Decorate with thin slices of donuts in vinegar, olives, greens.

Stuffed eggs are my favorites, one of the recipes I always use when it comes to a festive meal. For the romantic dinner, however, we chose a more special version of stuffed eggs, respectively replacing the liver pate from the traditional recipe with green basil paste & # 8211 Pesto alla Genovese.

- 3 husband eggs
- 1 & # 189 tablespoons pesto (bought or prepared at home according to the pesto recipe)
- 1 & # 189 tablespoons mayonnaise
- salt and pepper to taste

Boil hard-boiled eggs for at least 10 minutes from the moment they start to boil. When they are cooked, let them cool under a stream of cold water, clean them and cut them lengthwise. We scoop out the yolk, which we mix together with pesto, mayonnaise and spices.

Using a spirit (for a special look) or simply a teaspoon, fill the eggs with the mixture of pesto and mayonnaise.

Eggs stuffed with pesto are garnished with fresh basil leaves and can be served with the classic mayonnaise and sour cream sauce, prepared for stuffed eggs or with ketchup with aromatic herbs, such as Napoli ketchup from Hellmann & # 8217s. Have a good appetite!

Appetizer cake with pumpkin, cream cheese and peas

Cut the pumpkin into slices and bake. When it's ready, we take it out of the shell and pass it with a fork.

In a large bowl put all the ingredients for pancakes (flour, egg, milk, pumpkin) and mix. The composition should be a little thicker than for ordinary pancakes.

We prepare the pan and with a polish we pour the first pancake. After about a minute (when it starts to make holes) we turn it over. For everything in the picture I needed 5 pancakes.

This time I made it rectangular, but you can make it in any shape.

Cheese cream :
The cheese and yogurt are mixed with the blender to make them finer. Season with salt and pepper.

Pea cream:
I used boiled peas in the box.

Drain the water and pass the peas.
Add the diced cucumbers and 3 tablespoons of cheese.
Season with salt and pepper.

On a plate we place the first pancake and a generous layer of cream cheese, then a few slices of ham.
We continue with a new pancake and a layer of pea cream.

We alternate the creams for the colored layers.

At the end, coat the cake in cream cheese with a little mayonnaise / garlic sauce and decorate.

I garnished it with fresh parsley, finely chopped on the edges. On top of that I tried to make a "winter decor" that came out a bit tormented.


Easy to do and does not require much time. I made bouef salad, so I won't try in a short time, but maybe in 2 weeks I'll do it too.

How beautiful you decorated it, I really like it :)
. I'll try it too. right now. : P
Kisses for the recipe!

Good morning and here, everyone. Thank you for the wonderful and appetizing recipes we receive. You feel like eating them just by looking at them! You have a rich imagination and fantasy! I admire you! Kiss you! You make our work in the kitchen much easier! Who can't respect and love such a lady?

The salad is wonderful both in appearance and taste. I will do it right away because I received orders! : P The one who opens the husband..a great admirer and gourmet at the same time!

Hi girls!
I'm glad you like the way the pasta looks. I hope you like it, if you decide to try it soon!

Laura. I wish you so much success in the contest! I hope with all my heart to win. because you deserve it!

I hug you dearly, girls! : X

ANIS congratulations, it is a recipe that I will make is very good and for DEN you deserve all the praise you pop

It is a great appetizer that is easy to make and full, it also goes for dinner. Thank you !

with much pleasure, zamfira! pup: X

I will try this recipe too!

Anis, thank you for all the recipes you sent me.

I made a very good salad, it was successful in my family, everyone liked it and they want more.

Meat Appetizer in Crust

Time: 55 min
-1 kg minced meat, mixture
-1 dried onion
-3 slices of bread, without crust
-2 whole eggs
-1 tablespoon mustard
-1 green onion link
-1 green parsley link
-100 ml of water
-4 tablespoons breadcrumbs
-1 album
-100 g grated cheese
-sweet or hot paprika, according to preference
-good for the vessel

How come:
Put the bread soaked in cold water. Finely chop the dried onion, separate the green onion and parsley, keeping a few leaves for garnish.
Knead the minced meat together with the dried onion, squeezed bread, mustard, whole eggs, water (gradually added) and season with salt, pepper, paprika, to taste.
Shape the composition into a round or roll shape, directly into a heat-resistant dish, well greased with butter.
Place in the preheated oven for about 30 minutes.
Meanwhile, mix the green onions, parsley, breadcrumbs, cheese, lightly beaten egg whites and paprika to taste.
Sprinkle the composition evenly over the meat and put it back in the oven for another 15-20 minutes or until the meat is done and it has a crispy, nicely browned crust on top.
Portion and eat while hot garnished with parsley leaves you can serve with different sauces. It's just as good and cold.

Eggs stuffed with Caesar sauce

I also told you about my love for stuffed eggs in other recipes, such as layered egg salad. I think that my love for stuffed eggs is not only mine, but of Romanians in general. Because yes, stuffed eggs are the ultimate appetizer! That's why I'm proposing today's recipe - Eggs stuffed with Caesar sauce. Because I'm always looking for something new when it comes to stuffed eggs!

Didn't you miss the liver recipes? What about mushroom recipes? I love both of them, so I combined them into a pretty interesting recipe, I say: mushrooms stuffed with liver and au gratin. If chicken livers are not your favorite, I say this because I know that not everyone has them at heart, you can replace them with chicken breast or boneless thighs. Let's cook, I say!

- 6-7 large champignon mushrooms (from the grill)
- 500g of chicken liver
- a green onion tie
- a bell pepper
- 3 tablespoons sour cream
- 150g bellows cheese
- 150g grated cheese
- 5 tablespoons olive oil
- salt, pepper, mix of spices for chicken

I started with the livers, which I washed well, cleaned, then I mixed them with olive oil, salt, pepper and spices for chicken (we put all these to taste), after which I shot them fry until nicely browned, 8-10 minutes over medium heat. Then I let them cool a bit and cut them into small pieces.

I then hardened in a little olive oil finely chopped green onions (with leaves) and bell peppers, then I mixed them with diced livers, bellows cheese and sour cream. Fill the mushrooms, put a word of cheese and put them in the oven heated to 180 degrees, 10-15 minutes, until golden brown. For extra flavor, you can sprinkle the mushrooms with olive oil and lightly season them before filling them with salt and pepper or herbs.

After they were cooked well and cooked nicely, these are the mushrooms filled with liver that we enjoyed on the weekend and we served them with chicken salad with yogurt dressing.

Stuffed eggs

Who doesn't know the common recipe for stuffed eggs ?! Most people have this appetizer on the table for important holidays. I have tasted various variants over time. with ham and cheese, with carrots and telemea, with all kinds of goodies through them, but the best remain the classic eggs stuffed with pate. At least that's how we like it the most. And for that, I said that it is mandatory to have the recipe on the blog.

For 24 halves of the egg, I use

12 eggs
1 medium can (200g) chicken or pork liver pate
mayonnaise from 2-3 eggs
200 g sour cream or yogurt
juice from a lemon
salt and pepper

First of all boil hard-boiled eggs and then clean them and cut them in half, lengthwise. Remove the yolks and mix them in a bowl with the pate, 3-4 tablespoons of mayonnaise and salt and pepper.

With this mixture I fill the egg white halves again and place them on a plate.

Mayonnaise made from 3 eggs is mixed with sour cream and lemon juice, and I try to give it a thinner consistency, like a flowing sour cream. I match it with salt and sour. I say that in this recipe, where a lot of mayonnaise is used, it must be a little sour, in order to reduce the heavy taste of the oil. Then pour evenly over the eggs, until they are covered with a good layer of mayonnaise.

The restaurant at home

I ate it for the first time at my sister's, I really liked it, I'm a big fan of cheesecakes. It's a fluffy, fast, very good cake. I changed the quantities a bit, I put less sugar than in the original recipe and because I had eggs XXI , I only put two pieces instead of three.

We need:
- 2 large eggs (3 small), 13 tablespoons sugar, 15 tablespoons oil, 15 tablespoons warm milk, 15 tablespoons flour, 10 g baking powder, 1 tablespoon vanilla extract
- pt. filling: 500 g sweet cheese, 1 large egg, 3-4 tablespoons sugar, 1 tablespoon vanilla extract
- powdered sugar for sprinkling on top
- tray: 24x32 cm

We prepare like this:
Beat the eggs with the sugar, add the vanilla extract, gradually the oil, then the milk. Sift the flour with baking powder and add spoon by spoon to the composition. It is homogenized.
Sweet cheese is mixed with sugar, vanilla extract and beaten egg.
In a tray lined with baking paper, place half of the dough composition, spread the cheese filling on top, pour the rest of the dough on top.
Bake in the preheated oven, over medium heat (170-180 degrees) approx. 30 minutes, until golden on top.
Leave to cool and portion. Sprinkle powdered sugar on top.

Appetizer eggs stuffed with bellows cheese, in mayonnaise sauce - Recipes

This roll is the kind of food that takes you some time to make, but that is eaten in an instant. It is fluffy, good-looking and can be filled with a lot of combinations of ingredients: dill cheese, ham and cheese, mushrooms and onions, etc. For the guests I had last night, I made the version with cow's cheese, because it seems easier.

For the countertop I needed:

3 eggs
70 g of butter
3 tablespoons flour
400 ml of milk
1/4 teaspoon nutmeg

300 g cow's cheese
3-4 tablespoons sour cream
1 teaspoon dill (fresh or dried)
1/2 red pepper (fresh or pickled)

For a start, I melted the butter in a saucepan over low heat.

Then I added the flour, stirring constantly with a fork and poured the milk little by little, continuing to mix so as not to become lumpy.

When the composition was homogenized and became a creamy sauce, I added a little nutmeg for flavor and a little salt. I let the sauce cool until I prepared the filling.

I cut the pepper into very small pieces and I added it to the cheese mixed with sour cream and dill and I adjusted the salt.

When the sauce cooled, I put the yolks and mixed with the whisk.

I beat the egg whites and added it to the butter sauce, flour and yolks, mixing from top to bottom, with a wooden spoon.

I poured everything into a tray in which I put baking paper greased with a little oil. I put the composition in the preheated oven and left it for about 15-20 minutes, on low to medium heat. When the toothpick test passed, I took the countertop out of the oven and let it cool for 10 minutes. The countertop came out fluffy and soft, but so I could roll it without breaking, I placed it on a damp kitchen napkin. The moisture in the napkin softened it slightly and so I was able to roll it easily, giving it a relatively round (cylindrical) shape. With a knife I spread the composition over its entire surface:

When running, I raised the edge of the countertop with the kitchen napkin, preventing it from breaking, trying to keep the napkin wet on the countertop while running.

I wrapped it in nylon foil and put it in the fridge for 2 hours.

After it cools, it is easily cut into slices. It is a good and light appetizer that goes to any festive meal.