Traditional recipes

Appetizer crowned with mushrooms and peppers

Appetizer crowned with mushrooms and peppers

Cook the mushrooms in two tablespoons of olive oil. Add the diced pepper and let it soften and reduce the juice left by the mushrooms. Add the finely chopped parsley and eggs and mix well. Add salt and pepper to taste.


From water, margarine, flour, egg and salt, knead a dough. Put it in a food foil and put it in the fridge for at least half an hour.

Sprinkle the work table with flour and spread the dough sheet. Take a tart shape, turn it upside down and grease the surface with a little oil. Place the sheet of dough on the bottom of the form and sprinkle it with your hands until it covers the entire surface. Raise the edges up according to the shape. Place the filling on the edges leaving a circle in the middle free. With a very sharp knife, cut the circle so that it forms 8 triangles. Grease the triangles with a little beaten egg yolk and take each triangle separately and overlap it over the filling, pressing a little at the end with your finger so that it does not come off when baked.

Grease the top with beaten egg yolk, sprinkle with sesame seeds and bake until nicely browned.




Caramelized mushrooms, ready in just 10 minutes! A recipe for millions!

We present you the recipe for some very delicious mushrooms. In addition to the fact that they are prepared very simply and quickly, you get a juicy and very fragrant appetizer. Mushrooms can be served both hot and cold. Experiment with your favorite aromatic herbs and enjoy your loved ones with a fascinating delight.

INGREDIENTS

-500 g of mushroom mushrooms

-2 tablespoons balsamic vinegar (rice or apple)

-2 tablespoons vegetable oil

-1 teaspoon dried thyme

METHOD OF PREPARATION

1. Put a pan on the fire and pour the oil into it.

2. Peel and chop the garlic. Add half the amount of garlic to the hot pan. Also, add the hot pepper.

3. Wash and clean the mushrooms. Add them to the pan and stir.

4. Pour the soy sauce, balsamic vinegar, sugar and thyme into the pan with the mushrooms. Stir.

5. Sprinkle the mushrooms with ground black pepper and mix. Fry over low heat for 10 minutes, stirring constantly. Arrange the mushrooms on a plate and sprinkle with chopped parsley.


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The tastiest recipe for pickled vegetables! Aperitif for the holiday and the daily menu!

The tastiest recipe for pickled vegetables - it's simple and comes out a lot! These vegetables will successfully replace any salad. You can prepare them for the holidays or for everyday life. Vegetables can be fresh or frozen, the result is delicious in both cases. You can also add Brussels sprouts to the set of vegetables in the recipe.

INGREDIENT:

& # 8211 400 gr of bell peppers of different colors

& # 8211 400 gr of mushroom mushrooms

For the marinade:

& # 8211 100 ml apple cider vinegar 6% (1/2 cup)

& # 8211 5 gr ground coriander (1 tbsp)

& # 8211 2 gr of curry (1 teaspoon)

METHOD OF PREPARATION:

1. Pour the water into a saucepan, add sugar, salt, oil, vinegar, coriander, curry, put the mixture on the fire, bring it to the boil and let it cool to room temperature.

2. Add the garlic given through the press and mix the marinade.

3. Wash the mushrooms and cut them in halves or quarters (if large), carrot - short straw, transfer the vegetables to the pan with boiling water and boil for 5 minutes under the lid, since you have added them to the water. Remove the vegetables through a strainer.

4. Cut the broccoli bunches into smaller pieces, add them to boiling water, boil them for 2 minutes and remove them in a bowl with cold ice water. This way they will keep their color alive.

5. Boil the cauliflower as well, then separate the chopped pepper. Remove the vegetables and let them cool.

Advice. Don't forget to add the vegetables to the boiling water. We used broccoli, cauliflower and frozen peppers. If you use fresh vegetables, then cook them longer.

6. In a large bowl, add carrots, mushrooms, cauliflower, broccoli, bell pepper, pour the marinade and mix. Cover the bowl with a lid and let the vegetables marinate for at least 6 hours, preferably overnight.

The vegetables are very tasty and look appetizing. They are easy to prepare and are to the liking of the guests.


Three simple and quick appetizers!

Here are 3 delicious recipes for good-looking appetizers for the Swedish buffet. Any of it can be supplemented with aromatic herbs, salt and black pepper to taste.

Aperitif no.1

INGREDIENT:

-tortilla or thin paste

METHOD OF PREPARATION:

1. Grease the glue with a layer of cream cheese and sprinkle with chopped dill.

2. Add the olives, a few sprigs of green onions and pieces of salmon, covered with cream cheese.

3. Roll a roll very tightly, wrap it in foil and refrigerate it for at least 30 minutes.

Aperitif no.2

INGREDIENT:

-tortilla or thin paste

-dill (parsley or coriander).

METHOD OF PREPARATION:

1. Grease the glue with a layer of cream cheese.

2.Add tomatoes (cut off the heads), long and thin slices of cucumber, bell pepper and chopped dill.

3. Roll a roll very tightly, wrap it in foil and refrigerate it for at least 30 minutes.

Aperitif no.3

INGREDIENT:

-tortilla or thin paste

-turkey, ham or salami

METHOD OF PREPARATION:

1. Grease the glue with a layer of cream cheese.

2.Add lettuce leaves, ham smeared with cream cheese, hot peppers, green onions and chopped dill.

3. Roll a roll very tightly, wrap it in foil and refrigerate it for at least 30 minutes.

Slice the rolls and form a wonderful, good-looking and very tasty platter, which will be appreciated. It is very convenient that you can prepare them in advance and slice them before serving.


  • 50 ml olive oil
  • 4 capsicums
  • 350g mushrooms
  • 150g feta cheese
  • 50 g breadcrumbs
  • salt pepper

Method of preparation

Preheat the oven to 180 C.

Cut the peppers in half and clean them of seeds. Wash the mushrooms, remove the stalks and cut into 4 or 6 pieces depending on the size of each.

Put the peppers in a pan on a baking sheet or greased with a little oil.

Heat 25 ml of oil in a pan and place the chopped mushrooms and cook until golden brown and there is no liquid in the pan. Turn off the heat and add the mushrooms in the pepper halves. Chop the feta cheese and add it over the mushrooms, distributing it evenly.

Season with salt and pepper, cover with breadcrumbs and remaining oil.

Bake for 45 minutes or until the peppers become soft and the breadcrumbs are browned.

It is served hot but it is good and cold.

The average of the grades given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Kapia peppers with mushrooms and feta in the oven, quick recipe


Appetizer roll with ham, mushrooms and cream cheese & # 8211 A real treat!

This delicious roll is very easy to prepare, you don't need too much time to make it and besides the fact that it looks very good and appetizing, it is also extremely tasty. I recommend preparing it for festive meals or various holidays.

Necessary ingredients:

  • 30-35 slices of ham (pork or turkey)
  • 1 red pepper, green onion (chives)
  • 6-8 canned mushrooms, 4 tablespoons mayonnaise
  • 200 gr of cream cheese
  • 1 teaspoon gelatin + 4 tablespoons cold water
  • Salt and pepper to taste

Method of preparation:

Start by dissolving gelatin in water. Peppers, mushrooms and green onions should be finely chopped.

To mount the roll, you need aluminum foil (approx. 30-40 cm) over which you will place the slices of ham so that they overlap a little.

The gelatin is placed in the microwave for 10-15 seconds after which it is mixed very well to dissolve completely.

In a separate bowl, place the cream cheese, chopped pepper, chopped green onion and chopped mushrooms. Season with pepper and salt (if needed) and pour the gelatin over. Mix everything well for homogenization and spread evenly over the ham already placed on the aluminum foil.

Roll the ham, long (not wide) and when it is ready, cover it completely with aluminum foil and put it in the fridge for 5-6 hours or overnight.

When ready, it can be cut into slices about 1 cm thick and placed nicely on a plate.


Appetizer check with mushrooms and cheese

Nothing is more delicious and more suitable for moments of delight like this appetizer cake with mushrooms and cheese. A very tasty appetizer, which will be devoured immediately, which is worth trying whenever you have little free time and the desire to do something good.

  • 200 g of mushrooms
  • 200 gr of cheese
  • 5 eggs
  • 5 tablespoons flour
  • 2 peppers
  • 2 bunches of green onions
  • 1 sachet of baking powder
  • salt
  • pepper

First we start with the preparation of the mushrooms, the most complicated part for the preparation of this recipe. Clean, wash and cut into cubes. The same is done with onions and peppers. Grate the cheese and mix with the rest of the composition. Beat the egg yolks well with a pinch of salt, then add over the composition of vegetables and cheese. The yolks must be whipped.

Whisk the egg whites and place over the mixture above. Homogenize carefully, then add flour and baking powder. Great care in the mixture, it should be done slowly, until all the ingredients with flour penetrate. Everything is poured into a cake tin, lined with baking paper.

Bake in a preheated oven at 180 degrees for 40 minutes. The fire is left as appropriate as possible and is checked at the end with the toothpick. Allow to cool in the form, remove and cut into slices. It is absolutely delicious. Good appetite!


Super Champignon mushroom appetizer. Fast and tasty!

1. Thoroughly clean the Champignon mushrooms with a brush or sponge. If you want to wash them, dry them immediately with paper towels so that they do not absorb water.

2. Heat 2-3 tablespoons of olive oil on a large skillet. Spread the mushrooms in a single layer on it and fry them over high heat to brown.

3. Meanwhile, cut the onions into thin crescents and chop the garlic.

4.After the mushrooms have browned a little, season them with salt and ground black pepper to taste. Then add the onion to the pan and fry everything until it starts to soften.

5. Add the chopped garlic. Continue frying until the onion is completely softened and begins to brown.

6. Add the white wine vinegar to the pan, pouring over its edges. Fry the mushrooms for another 2-3 minutes.

7. Add the rest of the olive oil to the pan. Fry the mushrooms for another 1 minute.

8. Transfer the contents of the pan to a bowl.

9. Add the fresh tarragon leaves. Stir.

10. Wait until the mushrooms have cooled, then refrigerate for at least 24 hours to allow them to penetrate.


We gather in a bowl the flour with the yeast, the eggs, the warm milk and the salt. Then add the oil and mix until incorporated. Pay attention! The dough should be sticky.

For the filling, lightly fry the onion in 2 tablespoons of olive oil, then add the sliced ​​mushrooms and the finely chopped pepper. We keep everything on the fire until the water left by the mushrooms decreases. Sprinkle with salt and pepper to taste.

In order not to stick the contents of the tray, we recommend that you place baking paper on the tray, and then put breadcrumbs. Then put half of the dough, sprinkle breadcrumbs again and place the filling on all the dough in the pan.

At the next stage, place the sliced ​​cheese on top of the pie in the pan. And at the last stage, add the other half of the remaining dough and sprinkle the poppy seeds for decoration. Leave the pie to rise for 30-40 minutes and bake it in the preheated oven for approx. 25-30 min. over medium heat until it passes the toothpick test.