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Appetizer potatoes stuffed with egg and cheese wrapped in bacon

Appetizer potatoes stuffed with egg and cheese wrapped in bacon

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Turn on the oven to heat.

Peel the boiled potatoes, rinse with water and cut in half. Each half is hollowed out with a spoon to create a nest, leaving a sufficiently thick edge at the same time.

Wash the basil leaves and chop.

Sprinkle salt and ground pepper on each half of the potato, add grated cheese and chopped basil leaves, and put boiled eggs in two halves. Put the potatoes together again and wrap them in slices of bacon. Sprinkle salt and ground pepper over them, then wrap in baking paper.

Put the potatoes in a baking tray and check from time to time if they are ready.

Potato Fingers Potato Croquettes

Baked potato croquettes. Red croquettes from raw potato pieces. It looks like fingers (Potato Fiingers). Bake in the oven & # 8211 do not fry in oil! I often cook potatoes because I like them and they are very versatile. You can be a side dish but also stand-alone menus, snacks, salads.

I prepared these croquettes with dedication for my husband microbist, in order to have a good snack during the matches. Something rosy and spicy that slides well next to a cold beer. So I used the hollow core from potatoes stuffed with cheese & # 8211 see recipe here.

Of course, they can also be made in the classic form of thick straw potatoes. The crust is a delicious and crunchy & # 8211 made of beaten eggs, cornflakes and grated cheese.


Boil three eggs and whole potatoes. When they are cooked, clean them and cut them into slices.

Grease a pan with butter and sprinkle with breadcrumbs.

Place a layer of sliced ​​potatoes, calculating that we need three layers of potatoes.

Place a layer of sliced ​​eggs over the potatoes, calculating that we need two rows of eggs.

Put 50 grams of bellows cheese, 50 grams of grated cheese and half of the salami over the eggs.

Put a few teaspoons of sour cream, over which put the second layer of potatoes, eggs, cheese, cheese and sour cream, ending with a layer of potatoes. & # 160

Separately beat two eggs and mix with the remaining cream, add salt and pepper to taste and pour over the last layer of potatoes. Put the rest of the cheese on top and bake for 30 minutes at 200 degrees or until the cheese is slightly browned.

Appetizer potatoes stuffed with egg and cheese wrapped in bacon - Recipes

You need a large, well-sharpened knife.

Chop the onion, garlic, and pepper pieces and mix with the mustard.

Grease the meat strip with this paste

which is then covered with ham, followed by cheese. I did not season with anything, because the ham was quite salty.

Roll, pressing a little. With the filling coming out on the edges, grease the roll with your hand. Salt and pepper.
In a bowl, put some olive oil, roll..and next to it, tomato and onion cut into 4-5 pieces, garlic slices, and green sprigs.
Place in the preheated oven at 250 ° C. Allow to brown (10-15 min.), Then turn to the other side, leave to brown again (10-15 min.). Pour the hot soup over. Now leave it for about half an hour. Sprinkle the roll from time to time with the bottom of the tray. At the end add the wine, then leave for another 10-15 minutes (time divided - on one side, then on the other)

Remove the roll, place in a bowl, cover, and keep warm. Remove the rosemary sprigs, if they have a woody stem. If it is a young rosemary branch, leave it in the sauce. mix mixer. Put it on low heat for 1-2 minutes, adding some cream (to taste) and mixing well.

Chicken roll with ham, mushrooms and cheese

Compared to other ways to prepare the meat, the roll involves a little more hassle, but the effect is commensurate with the effort. Let's take, concretely, this recipe for chicken roll with stuffing of raw-dried ham, hardened mushrooms and cheese (smoked, but a simple one works). I could very well have pulled the chicken, ham and mushrooms out of the pan and served them with a slice of melted cheese on top. It would have been quick and tasty. But the roll is not only tasty, but also more attractive, being thus more suitable for a table with more pretentious guests. In addition, by rolling the meat around the filling, the meat retains its juiciness and you get an interesting mixture of flavors. It's like a stuffed candy: from the outside, you don't realize what it contains, but when you bite, you discover with delight and surprise a delicious combination.

In order for the roll to come out properly, you need a chicken breast (it also works with turkey) without skin and without bone, which you can thin by cutting and then beating with the hammer. As for the ham, I recommend a raw-dried one. If you can't find it, you can use bacon, but still raw-dried, not boiled, as it is generally found here. Finally, I used pleurotus mushrooms and I think that their texture is just right for this dish, but you can put, in other words, champignon. One last detail, the recipe is adapted from the magazine & # 8220Ioana & # 8211 Secrets of the kitchen & # 8221.

Ingredients (for 6 servings):
& # 8211 boneless and skinless chicken breast 3 halves (800 g)
& # 8211 Pleurotus mushrooms 350 g
& # 8211 raw-dried ham 6 slices (80 g)
& # 8211 smoked cheese 6 slices (170 g)
& # 8211 oil 4 tbsp
& # 8211 chicken soup 400 ml
& # 8211 salt, ground pepper

Wash the mushrooms, wipe them well with water (by dabbing with paper towels) and cut them into strips. Heat a tablespoon of oil in a pan and sauté the mushrooms. Sprinkle with a pinch of salt and a little ground pepper. Take a chicken breast, place it on a large chopper and cut it so that you open it like a book. Cover it with cling film and beat it very well, until it is thin and reaches a uniform thickness of about half a centimeter (the foil has the role of preventing the kitchen from splashing :)). Sprinkle with a little ground pepper and put on it two thin slices of ham, two slices of cheese and a third of the hardened mushrooms. Roll tightly (on the large side) and tie with kitchen thread. Do the same with the other two halves of the chicken breast.

Then heat the remaining 3 tablespoons of oil in a non-stick pan large enough to fit the rolls. Brown the rolls on all sides, then pour the hot chicken soup. Let it boil, on low heat, for about 15 minutes, taking care to turn the rolls from time to time. Serve immediately, cutting the rolls into slices, along with a garnish of vegetables sautéed in a little butter. If you want it to be faster, you can also use a mixture of frozen vegetables (potatoes, zucchini, corn, red bell peppers and yellow beans).

Calories: 254 kcal / 100 g (or 421 kcal / serving, no garnish !!).

Zucchini stuffed with goat cheese and baked pepper

I don't know how to do it the palate of the pumpkin only fades when they are finished: P. Luckily, you can find them in big stores almost all year round and you can make a hatch, even if it's to use zucchini, brought from different countries. Now, compared to the previous variants (Pumpkin stuffed with cheese and dill and, respectively, Pumpkin stuffed with meat), I stopped at a filling with a Mediterranean scent: goat cheese with baked peppers and thyme. To prepare, zucchini are made quite easily and quickly. And the recipe is suitable for a meal with several guests, in which case you can prepare the pumpkins to the point of introduction in the oven, an operation that you will do when the guests arrive and, after a glass of talk, sit at the table. .

Since I found some more Romanian pumpkins, I used them. Next time, I plan not to peel them because they lost their boat shape after I went through the steam bath. If you don't like goat cheese or can't find it, you can replace it with a good feta cheese. As for thyme, it is obviously preferable, if you have it, the fresh version.

Ingredients (for 4 servings):
& # 8211 zucchini 4 pcs. (1 kg)
& # 8211 goat cheese 150 g
& # 8211 roasted capsicum peppers 2-3 pcs. (170 g)
& # 8211 dried thyme 1 teaspoon grated
& # 8211 1 tablespoon olive oil
& # 8211 salt, ground pepper

Cut the zucchini in half lengthwise. To soften them a bit, you have two options: scald them in water or let them steam for a few minutes. As the first variant is lost in terms of vitamins, I opted for the second. If you do the same, leave the zucchini in the steam bath, in turn, for about 5 minutes. When they have cooled a bit, with the help of a teaspoon, extract their pulp (practically create & # 8220barcuta & # 8221 from the zucchini). Preheat the oven to 190 degrees Celsius. In a bowl, mix diced cheese, baked peppers (peeled, seeds and stalk, cut into pieces), dried thyme, a pinch of salt and ground pepper. If you want, you can also put the extracted pulp, but drained of juice. Mix well. Fill the zucchini with this composition, place in a tray lined with baking paper.

Put the zucchini in the oven for about 30 minutes. Serve hot, possibly with a fresh ciabatta next to it.

Appetizer potatoes stuffed with egg and cheese wrapped in bacon - Recipes

Swedish potatoes

Ingredient:- potatoes (I made 5 this time)
- 50 g cheese
For the sauce:
- 5 tablespoons oil
- salt
- pepper.

Method of preparation: Peel a squash, grate it and squeeze the juice out of the top of the potato. It takes a little care and care not to cut the potatoes more than necessary and to separate them into pieces.
We prepare the sauce from 5 tablespoons of oil, salt and pepper.
In a baking tray lined with aluminum foil (for the same reason, the lack of help washing dishes) place the potatoes next to each other and grease with sauce.

Bake for 45 minutes. Then put grated cheese on top of each potato and put in the oven for another 15 minutes. You can also put a slice of bacon or ham in each of the potato slices.
Good appetite!

A delicious day,

Appetizer potatoes stuffed with egg and cheese wrapped in bacon - Recipes

A simple, light recipe for the stomach, without frying.
Preparation time - 1 hour.

Ingredients for 4 people:
- 4 large potatoes.

For the filling:
- salted cheese, cow's cheese, cheese,
- slices of ham, salami, diced,
- green onions, chopped, parsley,
- 1 boiled egg, cut into cubes
- 50 g butter,
- 4 - 5 tablespoons sour cream,
- salt pepper.
Depending on your preferences and budget, you can also add mushrooms, bacon, kaizer, chicken breast ,.

Boil the boiled potatoes for 30 minutes. We take them out, leave them to cool and, with a spoon, we scoop them lengthwise, from the core. If you want, you can peel the potatoes before putting them in the oven. Or you can fry the vegetables and meat in oil. I opted for a more dietary version of the recipe.
We fill them, one by one, with a little of each ingredient (cheese, 2, 3 cubes of butter, ham, sliced ​​onion, sliced ​​garlic, meat), season, put a tablespoon of cream on top and bake for 30 minutes, in -a pan greased with butter.

5 minutes before removing them, grate the cheese and place a slice of tomato over each potato. We can also decorate them with red onion rings.
To serve, we carefully place them on a plate, sprinkled with parsley or lettuce leaves.

Method of preparation

This year, instead of drob, I chose this satisfying appetizer.

This little tree will surely not upset any gardener, on the contrary, it will be in a good mood! ) It is prepared from minced meat and a filling stuffed with potatoes, bacon and cheese. & bdquoPăm & acircntul & ldquo is made of black p & acircine, browned & icircn a little butter and seasoned with soy sauce, and the meadow, fresh from salad and vegetables. Such a beetle is anything & acircnd welcome to the gardeners' table! ) The minced meat is mixed vigorously with the garlic, salt, pepper, paprika, egg and green onion, until all the ingredients are combined and a homogeneous paste is obtained.

The potatoes, whole, peeled, boiled in water with a little salt, approx. 15 minutes on medium heat, uncovered. After boiling, clean, crush in a larger bowl, then add the diced bacon and grated cheese, stirring vigorously until all the ingredients are incorporated and a homogeneous mass is obtained.

Cover a round dish with cling film or aluminum foil, then place a generous layer of the minced meat mixture, pressing it on the walls.

Then add the potato mixture, press well, then add a new layer of minced meat.

Pour the resulting mound on a tray lined with parchment paper. Remove the foil lightly, so as not to deform the shape, lightly prick it with a toothpick in a few places, so that the hot air can be released, without damaging the moss, then bake it in the preheated oven, at 180 degrees, approx. 80 minutes.

After baking, leave to cool, then grease with cream cheese.

In the meantime, the edible soil is also prepared. Melt the butter in a pan, then add the unleavened breadcrumbs and the soy sauce, leave to fry, stirring continuously, approx. 5-6 minutes before it becomes crispy.

The ground soil is left to cool, then sprinkled over the meatball, covering it completely.

Garnish with tomatoes, peppers, carrots, salad mix, or whatever kind of vegetables you have in the fridge.

Video: Πατάτες γεμιστές με τσέντα και μπέικον Β μέρος (December 2022).