Tart with zucchini, ghebe, peppers and leurda



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Preparing tart dough:

Mix the flour with the salt and then with the butter and knead until a crumbly dough is formed. Add eggs, water and continue kneading, until the dough becomes elastic, about 5 minutes. Wrap the dough in cling film and refrigerate for at least 30 minutes.

Remove the dough from the fridge and spread a suitable sheet that we place over the tart tray previously greased with butter. Cut the excess dough with a knife on the edges of the form and prick the dough with a fork, so as not to swell in the oven. Put the tray in the oven for 3-4 minutes.

Filling preparation:

Boil the beans for a few minutes in salted water. Vegetables are cleaned, washed and sliced. Washed leurda is cut into small strips. In a hot pan with a little olive oil, heat the ghebele, zucchini and kapia pepper for a few minutes, then let it cool.

Beat eggs with a pinch of salt and mix with sour cream. Add the hardened vegetables, finely chopped leurda over the egg mixture and mix lightly. We put this composition in the tray. Bake in a preheated oven at 18 degrees for 40-45 minutes.

Cut portions after cooling.



MUSETEL CAKE


Adapted from here
Ingredient:

For the countertop:
240 g flour
150 g butter
90 sugar
30g ground almonds
1 packet of vanilla sugar
1 egg yolk
1 pinch of salt

150g black cherries (canned with aspirin)
150g cherries (canned with aspirin)
15o g of almond powder
2 eggs
100g sugar
200 ml cream

For Genache
200g white chocolate
250 g of whipped cream

1 a round, large cookie
1 teaspoon yellow sugar

Preparation:
The day before, melt white chocolate and 50 g of cream on the steam bath. Allow to cool and add the rest of the sour cream. Refrigerate overnight.

Mix flour, sugar, vanilla sugar and salt. Add the diced butter and mix with the mixer until coarse sand. Add the egg yolk and knead a smooth, not sticky dough.
Leave for an hour in the refrigerator, wrapped in cling film.

Remove the dough from the fridge, turn off a piece of dough from which you make a round and bulging cookie, sprinkle it with yellow sugar and bake it in a tray, on a piece of baking paper. With the rest of the dough, cover a circular pie tray 24 cm in diameter (if it breaks, it's no problem, it can be easily fried). Prick with a fork and place the tray in a cool place to prepare the filling.
Beat the eggs with the sugar. Add the almond powder and cream.
Place the fruit on the pie crust and cover with almond cream.
Place in the oven for 30 minutes at 180 ° C.
Allow to cool.


Mix the white chocolate cream and whipped cream to obtain a Genache cream and whip using a dui in the form of daisy petals.
Place the cookie in the center and sprinkle with yellow sugar.





Salmon tart, feta and mushrooms

Curiosity pushed me to buy canned salmon in its own juice, similar to tuna. I had never seen it in our stores before and I said to try. They turned out to be very good in combination with feta cheese and mushrooms. The result was a delicious tart, perfect for dinner, but also to be taken to work for lunch. And if you attach some stewed vegetables or a lettuce to it, turn the tart in the main way.

For more speed, I made the puff pastry tart. But if you have the time and patience, I recommend you to prepare a pate brisee, according to the instructions HERE. From the quantities below, I prepared a tart 30 cm in diameter. For a smaller shape, adjust the quantities a bit (for example, put only about 350 g of salmon, 100 g of feta and only 100 ml of sour cream).

Ingredient:
& # 8211 puff pastry dough 450 g
& # 8211 canned salmon 450 g
& # 8211 olive oil 2 tbsp
& # 8211 onion 1 pc. (115 g)
& # 8211 garlic 1 cat
& # 8211 mushrooms 6 pcs. (160 g)
& # 8211 eggs 3 pcs. big
& # 8211 sour cream (15% fat) 200 ml
& # 8211 feta cheese 150 g
& # 8211 green parsley 1 small bunch
& # 8211 salt, pepper

Preheat the oven to 200 degrees Celsius. Spread the dough in the form, press well to mold on the form, remove the excess dough and prick with a fork (so as not to swell during baking). Heat the oil in a non-stick pan and sauté the onion and garlic, cut into slices. Add the mushrooms, cleaned, washed and sliced. Stir and leave for about 4-5 minutes. Season with salt and pepper and turn off the heat.

Clean the salmon pieces of skin and large bones. When the mixture of onions, garlic and mushrooms has cooled a little, spread it evenly over the dough. Top with the salmon, slightly shredded, and the feta cheese (pieces as well). In a bowl, beat eggs with sour cream. Add the washed and finely chopped parsley, then pour the mixture over the salmon and feta.

Put the tart in the hot oven and leave it for about 20 minutes or until the dough is swollen and lightly browned, and the egg and cream composition has set and has a golden tint.


Recipes for beginners and more. by Naty

ingredients
10 bell peppers
150 g of rice
100 gr bulgur
1 carrot
1 onion
4 large mushrooms
1 small zucchini
1 tablespoon broth
Dill and parsley together
Salt and pepper to taste
1 can of tomatoes in broth I used SunFood
Thyme

Method of preparation
Peel a squash, grate it and squeeze the salt.
The cleaned and washed carrot is given through the small grater as well as the zucchini. Cut the mushrooms into cubes and then fry until the water drops. Heat a little olive oil in a pan, add the vegetables, cook a little, then add 300 ml of water when it boils, add the washed rice. Bring to a boil, season and remove from the heat. Add the mushrooms and finely chopped onion.
Pour 200 ml of boiling water over the bulgur, cover and leave until the father absorbs the water.
When ready, mix the bulgur with the rice, broth and finely chopped vegetables.
Fill the peppers, place them in a tray / pot, pour the diced tomatoes and thyme.
Bake for 35 minutes or until the peppers are ready.
Good appetite!


Cake with leurda

When I send my husband to the market, I give him the list of what he has to buy in vain. Either he buys me less or not at all, or he buys me more. So it was with leurda. I told him to buy 3 ties and he came to my house with 5 ties. Of course I had to listen to a long story & # 8230 how he came to buy more links. I was thinking, what would it be like to tell him to buy me a pair of shoes and he would come home with three pairs. It wouldn't be bad at all!

Returning to the recipe, this is not complicated, you simply make a bread dough to which you add finely chopped leurda leaves.

We wash the leurda leaves and chop them finely. Over the yeast rubbed with a teaspoon of sugar add 100 ml of water, mix and leave to rise for about 10 minutes.

I put in the bowl of the robot water, salt, a tablespoon of oil, flour, yeast and finely chopped leurda. I started the robot and left it to knead until the dough becomes homogeneous, slightly elastic. If you don't have a robot, knead the dough manually. It's not hard!

Cover the dough with a towel and leave it to rise for 30-45 minutes, until it doubles in volume.

Put the dough on the work surface, slightly floured, and divide it into 7-10 pieces. From each piece, spread with a rolling pin a sheet that is fried in hot oil on each side.

These cakes are very tasty. You can replace Leurda with green garlic.


Mushroom stew

I had a craving of mushroom stew and, despite the heat outside, I didn't give up until I had in front of me a portion of mushroom stew with polenta. Luckily it's easy and it doesn't need to stay on the stove flame for too long :). Plus, with only vegetables and a little oil, this fasting stew can be eaten cold or at room temperature. And it has fewer calories. Enough reasons, therefore, to prepare it for dinner. Obviously, if you want, you can serve stew as a garnish, next to a grilled steak.

As for the ingredients, a good stew comes out if you have wild mushrooms at hand (ghebe, sponges, mushrooms). I didn't have it and I put some & # 8220banale & # 8221 champignon de Paris.

And also from the series & # 8220summer dishes with many vegetables & # 8221, I suggest you try the spicy eggplant stew with mint.

Ingredients (for 6 servings):
& # 8211 mushrooms 1 kg
& # 8211 garlic 6 puppies (20 g)
& # 8211 onion 2 pcs. (200 g)
& # 8211 bell peppers 1 pc. (135 g)
& # 8211 tomato juice 300 g
& # 8211 dry red wine 100 ml
& # 8211 dry thyme 1/2 tablespoon
& # 8211 dafin 2 foi
& # 8211 fresh parsley 1 suitable link
& # 8211 oil 2 tbsp
& # 8211 salt, pepper

Clean and wash the mushrooms, cut them in half if they are too big. Heat the oil in a saucepan and sauté the onion (sliced) a little. Add the garlic passed through the press, the pepper (pieces) and then the mushrooms. Cover the pan with a lid and leave for a few minutes to leave the mushrooms in the water. Turn up the heat and pour in the wine. Allow the alcohol to evaporate for a minute or two, then add the tomato sauce, bay leaf, thyme and a little freshly ground pepper. Stir and simmer over medium heat for a few minutes, until the mushrooms penetrate. At the end, season with salt and add the chopped parsley.

Serve hot or cold mushroom stew, preferably with a little polenta next to it (see hasty polenta recipe).


What do we need for the recipe for pickled mushrooms for the winter?

  • -1 kg of mushrooms
  • -300 g bell peppers or donuts
  • -200 g carrots
  • -300 g onion
  • -1 bay leaf
  • -1 teaspoon peppercorns
  • -300 ml of 9 degree vinegar
  • -600 ml of water
  • -30 g salt for pickles
  • -50 g sugar or honey
  • -1 small clove of garlic in each jar

Adi`s blog - Jurnal culinar

Tart is a way of saying. This is how it was presented in a recently published magazine, but after the preparation I found out that it is actually a cherry cake. Tasteful to be honest, a sweet for a Sunday, only good to enjoy in the morning for coffee, a mouthful between meals or whenever you go through the kitchen and you look at it on the plate cut from it one slice at a time. Pour the dough into a tall tart pan, greased with butter and lined with flour, place the chopped pears on top and drain well. Careful! The dough is placed in a tart tray with a larger diameter or, better, in a round cake tray, otherwise, during baking, it will rise and turn out.
Put the tray in the oven, on low heat, for 40 - 45 minutes, then remove, powder with powdered sugar.


5 comments:

The tart is very beautiful, I really like it!

A slice, can it :-)))? It looks great!

Hello. You have a blog with many recipes and I would like to exchange links. If you decide, let me know. Congratulations for the blog.

I added you to the "Culinary Blogs" section. Thank you for your collaboration and increase your cooking. By the way, this tart with cherries leaves my mouth watering.


Video: Tomato Zucchini Tart with feta and pesto


Comments:

  1. Aethelbert

    This message of value

  2. Faebei

    Thanks for the valuable information. I have used it.

  3. Brajora

    Even, infinitely

  4. Fenritilar

    At all is not present.



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