The cheese wheel, in the original, unsealed packaging, is put in a bowl with water over low heat and left until the water boils and the cheese melts.
Bake the peppers and peel them.
When the cheese has melted, we take it out of the package on the work table, we spread it with the facalet, we grease it with the pepper paste from Univer, we place the slices of emmentaler, the olives, the slices of baked peppers, the pieces of Telemea cheese.
Sprinkle a little dried dill, then roll the cheese sheet tightly, as in the roll, then coat the roll obtained in cling film or baking paper and let it cool for at least half an hour, until the cheese hardens.
Remove the roll from the cold, portion and serve.
Appetizer roll with olives and cheese wrapped in bacon
Whenever you are up for ideas for a snack, an appetizer roll with olives and cheese wrapped in bacon will get you out of the impasse, it is so tasty and it is so easy that its preparation takes only 5 minutes, the rest is taken care of by the oven .
It is so simple and quick, not to mention how tasty and why not very good-looking that even the most clumsy in the kitchen could prepare it without any impediment!
Usually I do it when I have guests, it looks good on the set and is appreciated more than any other appetizer.
It can also be served hot with a mashed potato or a salad, but let's not talk too long and get to work!
Stay tuned for the list of ingredients, but also for the simple way of preparation!
For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.
Or on the Facebook page, click on the photo.
- 1 kg minced pork
- 2 eggs
- 150 g diced cheese
- 100 g green olives
- 1 capsicum pepper cut into cubes
- 1 bunch of dill / parsley as you like
- 300 g raw sliced dried bacon
- Salt and pepper to taste
Method of preparation:
Preheat the oven to 180 degrees Celsius.
Put the minced meat in a bowl with the 2 raw eggs, olives, cheese, capsicum, chopped dill and spices. Mix well and set aside.
Wallpaper a 25/10 cm cake tray with slices of bacon.
Put the minced meat composition on the bottom of the tray, press well to fill air gaps and give the shape of a cake ready to rise.
We come and wrap the edges of the remaining bacon on the outside and put the ends inside the tray.
Put in the preheated oven for 1 hour and 10 minutes.
Simpler and faster than that! But I don't hold you back, not the other way around, but my roll has tempered and I can't wait! So I wish you good work and good appetite!
Pork tenderloin roll with ham and cheese & # 8211 in the oven
Pork tenderloin roll with ham and cheese & # 8211 in the oven. Muscle recipe stuffed with cheese and ham. How to make stuffed muscles in the oven? Recipes with pork tenderloin. Baked pork steak recipes.
I prepared this pork tenderloin roll with asparagus and sauteed carrots in butter and purple potatoes for a more festive dinner. Pork muscle (fillet) is one of my favorite pieces. After the nape of the neck! It is a red meat as tender and pleasant as the texture that does not require long cooking times and can be prepared in the pan per minute or a little longer in the oven.
I buy pork tenderloin weekly (from a local butcher in Arad) and prepare it in different ways & # 8211 most often the whole piece will happen to make it and medallions (see recipe here) or with mushroom sauce (recipe here). Cut it into 2-3 finger-thick slices (about 4-5 cm), lightly season them with salt and pepper and then fry them in a well-heated pan in a mixture of olive oil and butter. Kiss with butter! If I only put butter in the pan, it would smoke quickly. Olive oil (with a much higher smoking point) prevents premature burning of butter.
About how well the gustibus muscle should be fried! But still arguing! Considering that I also like the steak tartar (raw meat) and that the taste of the raw composition of the meatballs when I prepare them, the inner color of the muscle must be pink. Pink and juicy, tender, to melt in your mouth. Almost cut it with a fork! I am horrified when I see battered pork muscles for 1 hour and a half in hot ovens. Here's how I do it simple pork tenderloin.
Returning to the front roll: with ham and cheese. It's a kind of baked Cordon Bleu. Gordon is just Ramsay. Well, the original Cordon Bleu is made with veal & # 8211 not with chicken breast & # 8211 as it is most often used in culinary recipes & # 8222Romanesti & # 8221 and rolled in flour, egg and breadcrumbs and fried like a schnitzel . I didn't feel like frying or chopping the two muscles into smaller pieces. Here see recipe of Blue Cord.
The ham I used is a boiled ham and the cheese & # 8211 some slices of Emmentaler orops (which I forgot in the fridge and dried discreetly on the edges). Let them recover and they will melt nicely inside the roll.
This combination was very fashionable in the & # 821780 years and my mother did it quite often (as long as she could find a little pork muscle under her hand). He made it when he rolled, when medallions & # 8211 he fried 2 pieces of meat for 2 minutes and then he put a slice of ham and a slice of cheese on top and covered the pan with a lid. Sometimes interspersed with a slice of pineapple in compote between ham and cheese & # 8211 those were Hawaiian style! That's how I saw on TV that it was done in 1983 at Hilton Budapest & # 8211 Hungarian television still had some great cooking shows. How good it was with pineapple! I have to do it again because I forgot about him.
In this recipe I used 2 smaller muscles, that's how I found it. The classic mashed potatoes go well with a green salad or a good rice. I chose a few purple potatoes (boiled in shell) and a few sprigs of green asparagus sautéed in butter with strips of summer carrot. You already know that I like colorful things! The combination of purple + orange + green is a real flour!
Cheese roll with baked peppers and olives - Recipes
do you receive the challenge? :) the challenge to happiness, the new prize circulating in the blogosphere. if you want to enter the game, the challenge is waiting for you on my blog, take a nap! a great day !:)
Very simple, beautiful and good. Saved for preparation. Happy Birthday. To be healthy and always delight us with similar preparations.
I really like you here. and I came up with the idea of offering you two spring awards. which I received from a virtual friend. I received them with great pleasure and so I offer them.
Dana, thank you very much for the prizes, I will spend the evening picking them up!
Boscodina, because I like the challenge, this time I will accept it, I will come up with the answers to the challenge!
Snowdrop Thank you from the bottom of my heart Happy birthday to you too!
Evelina, I'm glad you like me, thank you for the prizes, I'll spend the evening picking them up!
This roll is really very tasty, which you told us about in the interview.
Now I wish you an easy birth and good luck at the TASTY BLOG FESTIVAL.
Thanks a lot Sidy, I'm glad you like the roll
Very good and easy to roll. I served it to my guests over the weekend and it was successful. Many kisses
Ancuta, I'm glad you were successful with the roll. And I always do it when I have guests, it is made very quickly, it is very tasty and effective
how much I like it too, it's a great idea! Happy Easter!
You should know that it is also very easy to make and it is very tasty. Where else can you say that it is also effective. Happy Easter to you too!
mmmm ?? how good it is to have thanks for the flory idea
I think it is delicious and looks great. However, try to get margarine out of your use and use butter that is much healthier and gives it extra flavor. Margarine is harmful to the body as it is made from hydrogenated vegetable fats. I will definitely try your recipe, but with butter.
Mrs. Vio, thank you very much for the recipe, I told you that I will do it too, here it is, it was a bit done tonight and it is very good and really easy to make. I only put 3 eggs instead of dill, I put 2 leg. of parsley and instead of cheese I put goat cheese because I didn't have it but it came out really good .V kiss. 17.03.2012, ora00,23.
I made this roll again today, this time I followed exactly your recipe, it turned out very good. I wish you a HAPPY EASTER!
It turned out to be very charming, and it was very difficult for me to run it. where did i go wrong
I also rolled it. I think I left it a bit heavy.
I also tried your recipe. Roll dough is extraordinarily good, which for a pretentious person like me, says a lot. Indeed, my dough cracked a bit when I put the filling, but only on the side.
For the dough I put the yolks first and at the end the whipped egg whites.
As for the filling, I put about 800 g of fresh mushrooms, I added a little white wine, hot peppers and dried tomatoes.
Unfortunately, I didn't tighten the roll well, I hurried a bit, plus I finished the product in the tray where I baked it, which didn't leave much room for maneuver. So it 's a little airy and it' s probably going to fall apart when I cut it. So far I have only tried / eaten the heads while it was still hot. But I hope that after I take it off the baking sheet it will have more hold.
Thank you for sharing the recipe with us, it is very good and several types of fillings can be used.
Once again, congratulations.
Spinach roll with cheese - a creamy and absolutely delicious appetizer on the holiday table
The spinach and cheese roll recipe is one of the appetizers I prepare for the winter holidays. It looks festive, it is tasty and why not, healthy. Honestly, it's so easy that I can't explain why I don't prepare it more often, outside of the holidays. The top is fluffy and juicy, and the cream cheese completes it with its creaminess. The good news is that you can improvise on the filling and add smoked salmon, ham or dill, etc. as your soul desires.
I think that this recipe for spinach with cream cheese is so simple that following the basic instructions - even a novice housewife can prepare it. It is a perfect food for a healthy and tasty breakfast, but also a safe way to camouflage spinach for those who do not like it.
From the quantities below, you will get a roll of about 8 slices as in the picture. If you have a large family or many guests at the table, you are advised to double the quantities.
200 gr fresh spinach
100 ml animal / vegetable milk
50 gr flour
about 1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon olive oil
200 gr cream cheese
1 bell pepper
salt and white pepper to taste
1. Wash and shake the spinach leaves. Bake them for about 30 sec. Let them drain well.
2. Separate the yolks from the egg whites and beat the egg whites until stiff.
3. In a bowl, mix (with the blender vertically) the yolks and the spinach well drained until you get a homogeneous composition and the spinach has been crushed. Add milk, flour, salt, oil and baking powder. Later, incorporate the egg whites into the dough.
4. Line the tray with baking paper. Pour the composition and distribute it evenly over the entire surface.
5. Bake in the oven heated to 180 ° until it passes the toothpick test, about 20-25 minutes, depending on the oven but also on the thickness of the roll.
6. When the roll is ready, remove it with paper from the tray and roll it carefully while it is hot. Let it cool well, otherwise the cream cheese will melt in the roll. Meanwhile, prepare the filling, mixing the ingredients and seasoning with salt and pepper.
7. Carefully roll out the baking paper on the roll and grease the "cake" with cream. Then roll it as tight as possible and wrap it in cling film. Keep it in the fridge for at least 2 hours before slicing it.
Tomato soup with baked peppers & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Tomato soup with roasted peppers is one of my favorites. First of all, because I simply love tomatoes and because I really like baked peppers. Secondly, because the tomato soup always reminds me of my grandmother and her absolutely wonderful soup. Of course she doesn't care and doesn't add basil, but that taste of tomatoes remained imprinted in my mind forever.
For me, tomatoes are an ingredient that I simply adore, I always have both fresh tomatoes and canned tomatoes in the kitchen. Because during this period the fresh tomatoes on the market leave much to be desired, as they have neither taste nor sweetness, I chose to make tomato soup with roasted peppers using the tomato sauce from Delicate, for a wonderful taste of ripe and sweet tomatoes. The product is of very good quality and I like that I can use it in a wide range of recipes regardless of the season.
Along with tomatoes, I chose to use baked bell peppers, that's because I like its taste and sweetness and, in addition, it gives the soup a slightly smoky touch, the absolutely delicious. In addition to these two ingredients, I also used onions and garlic, good olive oil and fresh basil. I didn't want to add any more roots or other vegetables because I wanted the tomato soup with roasted peppers to keep my wonderful taste. What I like about this tomato soup with baked peppers is that it is made extremely quickly and easily.
From start to finish the soup is ready in 30 minutes, so you can prepare it during the week, when you don't know what to cook, or on the weekend when you don't want to spend too much time in the kitchen. You can also freeze it and it lasts very well for about 3 months. Serve tomato soup with baked peppers with croutons, a little sour cream or simply as such. It is tasty, healthy and extremely suitable for lunch or dinner.
Slow cooker 5.0 L Digital DuraCeramic Sautéed
Casserole for vacuuming food 1.8 L
Frying pan, enameled cast iron, round, 25cm, turquoise
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Cheese roll with ham and olives & # 8211 an appetizer not to be missed on festive meals
Today I recommend you try a tasty appetizer, easy to prepare. The cheese roll with ham and olives is delicious and looks great. It should not be missing from the festive table.
- 400 gr cheese, 150 gr pressed ham
- 4 eggs, 100 gr melted cheese
- 120 gr butter, 1 tablespoon mayonnaise
- 1 tablespoon mustard, salt and ground black pepper (to taste)
- Seedless green olives, 1 capsicum
Method of preparation:
Boil the eggs until they become hard. Put the cheese in a bag and boil it in water for about 20 minutes.We wash the capsicum, clean it of seeds and cut it into strips.
We are preparing the filling. Mix melted cheese with soft butter, hard-boiled eggs, finely chopped and chopped, mayonnaise, mustard, salt and ground black pepper.We spread an aluminum foil on the worktop. Transfer the boiled cheese to the foil and spread it in a rectangular sheet.Put the ham slices over the cheese and add the filling.
In one edge, we put a row of strips of capsicum. Add the pitted olives and another row of capsicum strips. Using the aluminum foil, roll the cheese dough to form the roll.Wrap the roll in foil and put it in the fridge for at least 5 hours, during which time it will solidify. It would be preferable to leave it in the fridge overnight.
The next day, we cut it into thin slices and serve it with our loved ones. Good appetite and increase cooking!
If you liked this simple recipe, I recommend you share it with your friends. Surely they will want to try it too!
Ingredients Boneless chicken roll
- 1 large chicken, 2-2.5 kilograms
- 2 tablespoons mustard
- 200-250 grams of cheese
- 6 capsicum peppers
- 2 cloves of garlic
- 1 tablespoon extra virgin olive oil
- salt pepper
Preparation Boneless chicken roll:
Crush the garlic, mix with a little salt and pepper, then add a tablespoon of olive oil. Baked kapia peppers, peeled, stalked and seeded, season with this mixture.
The recipe continues naturally with the deboning of the chicken :).
Once the chicken is deboned, season with salt and pepper.
Grease the meat with mustard and place it on the entire surface of the baked peppers.
Sprinkle the grated cheese (it didn't cover all my chicken and I added some more slices).
Roll the chicken tightly, with the skin out.
Carefully tie the roll with kitchen twine and fix the ends with toothpicks. Place the roll in the tray where it will go in the oven. Yes, I have two rolls, that means two baby chickens, I already told you that a party is being prepared :).
Cover the tray with aluminum foil and bake for an hour in the preheated oven at 190 degrees Celsius. After an hour, the foil is removed and the roll is put in the oven, turning it a few times, until it browns nicely. I don't have pictures right from the moment I took them out of the oven, because it was already dark, I preferred to immortalize the rolls the next morning, cold and with a delicious gelatin around them.
Remove the kitchen ropes and toothpicks and cut the roll into 1 cm thick slices, using a very sharp knife.
This delicious roll is very tasty both as a main course and as an appetizer. If you serve it as a steak, cover the roll as soon as it is removed from the oven with aluminum foil and wait for it to cool until it is just warm, then cut it and serve it. If you serve it as an appetizer, wait for it to cool completely before cutting it.