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Spring tart

Spring tart

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Rub the cheese, with the butter, salt and egg, until it becomes soft, then add the flour, kneading the dough all the time. Wrap in plastic wrap and leave to cool for 45 minutes.


Unwrap the broccoli bunches, chop the onion, mackerel, and pepper into small pieces. Froth the cheese with eggs and mix with the vegetables and fish. But broccoli is set aside.

After 45 minutes, remove the dough from the cold and spread it in a tray previously greased with butter. Put the bouquets of broccoli on top, and put the mixture of eggs, cheese, fish and vegetables on top. Bake in the preheated oven, stage 2, for 45 minutes to an hour.

Serve hot with grated cheese on top.

Mix the butter together with the sugar and vanilla sugar for about 5 minutes, then gradually add the yolks and finally the whole egg. We continue to mix at low speed and incorporate flour previously mixed with baking powder.
Pour the composition in a tray (diagonal of 27 cm) lined with butter and flour, place the strawberries cut in 2 on top and put in the preheated oven (180 degrees) for about 35 minutes. 5 minutes before the baking time expires, we start mixing the egg whites with a pinch of salt, and when it starts to harden, we gradually add the sugar and create the tartar. Mix at high speed until the foam becomes hard and shiny.
Remove the tray from the oven and with a spoon put "mounds" of foam over the strawberries. Bake again for about 10-15 minutes or until the meringue turns golden.

This delicious strawberry tart recipe came from the Delicious Flavors kitchen.
Good appetite!

Slice the strawberry and meringue tart with a slightly damp knife and only after it has cooled completely.

The carrot is cut into sticks, and the cabbage is cut into thin strips. Cut the green onion into rounds. The mushrooms are sliced.

Cook the chopped vegetables in oil until soft.

Season with oyster sauce or soy sauce.

Allow to cool.
Take a sheet of pie and base 2-3 tablespoons of hardened vegetables.
The edges fold.

Continue with the rest of the packages.

Put oil in a pan and when it has heated up, fry the packages one by one.

Spring cheese tart

Mix the flour with the breadcrumbs in a bowl, add the margarine, water, a pinch of salt, ground chime and a pinch of pepper. Knead the dough and spread it on a sheet about 3-4 mm thick.

Put the dough sheet in a tart shape so that the edges reflect a little over the edge of the tray. Prick the dough and add a few beans so that the dough does not rise when baked.

Bake the tart for 20 minutes. Put the cheese on the large grater, then mix with the finely chopped greens, hardened onions, salt and pepper to taste. When the bla-tulle is half ripe, add the cheese and greens mixture. Bake the tart for another 20-25 minutes, until evenly browned. Serve hot.

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Details recipe preparation Salad with chicken and boiled egg

  1. Cut into cubes or strips 1 boiled chicken breast LaProvincia.
  2. Clean and chop into 2 cm cubes 6 boiled eggs, 3 potatoes baked in the oven, 3-4 dried tomatoes and put everything in a large bowl.
  3. Add 10 green olives, 2 tablespoons vinegar, 2 tablespoons mustard, 2 tablespoons olive oil and 3 cloves green onions finely chopped in a bowl.
  4. Put salt and pepper to taste and mix well the salad.
  5. Add ½ bunch of parsley finely chopped, mix and taste. Season if necessary, with salt and pepper.
  6. Good appetite!

What goodies can you cook with leurda - 15 perfect recipes for this spring

Lately, leurda has become one of the most appreciated plants of spring.

Also, in popular culture, leurda is associated with the release of animals from hibernation. And, because the bear consumes it in large quantities after waking up from the "winter sleep", it was also called the "bear's garlic".

In Romanian cuisine, leurda leaves are often used for salads, soups, purees and many other dishes, and the benefits are numerous. Just remember that it helps purify the blood, it is a good treatment for anemia and spring asthenia, it helps to treat herpes, eczema and even rheumatism.

It is obvious why it is good to consume it in as many ways as possible, so we propose 15 recipes with leurda perfect for this spring:

Quiche with spring herbs and salmon

Few things are less appetizing than leftover fish for dinner. Eating it cold is not good, if you heat it it dries too much. As the #stopwastingromania problem is not to be thrown away, the best idea is to combine it with creamy ingredients, which will somehow preserve its flavor and texture.

The quiche that revived last night's piece of salmon also saved two bundles of leurdă plus one watercress from the market, because it's still a waste to let the wonderful spring greens wither on the stalls.

For the base of fragile dough or brisée dough, I mixed with my fingertips 100g of diced cold butter and 200g of flour plus a pinch of salt, until they turned into crumbs.

I tied the dough with 2-3 tablespoons of cold water, working it just enough to turn it into a ball that must be rested for 20 minutes in the cold.

I then spread out a thin sheet, slightly larger than the tart shape I had placed, pricked it with a fork and put it in the fridge for another 20 minutes.

With useless beans placed over the brisée pasta and the oven heated to 200 ° C, the ‘blind’ baking took 20 minutes.

During this holy third of the dough dough for 20 + 20 + 20 minutes, there was enough time to prepare the filling:

  • I sautéed leurda and watercress in two cubes of butter.
  • I formed the quiche machine from 300g of fresh cream of 30% fat, 2 whole eggs and 2 egg yolks, salt and a nutmeg powder. The remaining egg whites can be stored in the freezer for up to 12 months.

When the blind cooking time had elapsed, I removed the beans and sprinkled the chopped salmon and greens over the dough, followed by the appliance. I baked for another 25 minutes at 180 ° C, after which four people said they were very happy with another salmon dinner.

Quiche is a delicious way to capitalize on seasonal vegetables in combination with almost any protein you have on hand, left over from dinner or that feels awkward in the fridge. Welcome.