First we prepare the dough: put the flour in a bowl, a pinch of salt, add the butter at room temperature cut into cubes, mix, add the egg and mix well until smooth. Put in the fridge for 30 minutes.
Drain the mozzarella.
Then spread the dough in a pan greased with butter, prick with a fork from place to place. Mix the 2 eggs with sour cream, season with salt, pepper and put in the pan over the dough and bake for about 15 minutes. while the mozzarella is sliced, so are the tomatoes.
After 15 minutes. remove the tray from the oven, place the slices of tomatoes and mozzarella (one of tomatoes, one of mozzarella) until everything is covered, sprinkle with basil and bake for another 15 minutes.
After it is ready, let it cool a bit and then portion it.
Crostini with tomatoes, mozzarella and ham & # 8211 recipe for hot baked au gratin sandwich
Crostini with tomatoes, mozzarella and ham & # 8211 recipe for hot baked au gratin sandwich. How to make gratin sandwiches with ham, cheese, tomatoes, garlic and basil? Recipes for hot baked sandwiches.
Crostini or hot sandwiches on crispy bread slices are quick and delicious solutions for hot snacks. You basically use what you have in the fridge.
There can be vegan (fasting), lacto-vegetarian variants but also recipes with meat, ham, bacon. We can play a lot with spices and herbs. Take a look at how good all the hot sandwich versions I've made so far look like (you can find the recipes at the end of the article).
In general, for baked gratin sandwiches I use bread left over from the previous days, a little dry. We really don't need fresh bread. We can use slices of white or wholemeal bread, buns, breads, ciabatta or baguettes. This carbonara sandwich was made on slices homemade baguettes - recipe here. You can also use simple commercially available baguettes or croissants.
A bread with a topping will be a hot sandwich, not a pizza! Pizza is completely different, I think you all know. The fact that some call any hot sandwich "pizza on slices of bread" is an aberration. Pizza is pizza, it has thin leavened dough, tomato sauce and topping. You can find it here authentic Italian pizza recipes.
From these quantities results 4 pieces of croutons with tomatoes, mozzarella and ham.
Peel the garlic and finely chop. Mix with cottage cheese, oil and milk. Season with salt, pepper and spice powder. Mix the flour with the baking powder. Add the composition with cottage cheese, mix and then knead with your hands. Wash the tomatoes and cut into slices.
Cut the cheese into slices. I cut it with a flower shape. Divide the dough into 12 equal parts.
Place two paper forms on top of each other and fill them with a part of the dough, lightly stuffing them. Place the tomato slices and the mozzarella slices on top. Sprinkle the tarts with a little olive oil.
Put them in the oven and bake for about 10 minutes, then take them out and add the rest of the mozzarella and the basil leaves and bake for another 10 minutes, but due to lack of time I put them in the oven (20 minutes).
Quiche with tomatoes and goat cheese
Oh la la, it's the best thing I've eaten in my days in Paris!
It turned out to me exactly like there only from the second attempt. And not only I was pretentious this time, you know, but also Radu. He noticed for the first time that he didn't taste cheese so intensely and I realized that in Paris they used matured goat cheese, not fresh as I used to. And I didn't like that I put the unroasted tomatoes on the grill, which made my quiche a little "watery" if you cut it hot, immediately removed from the oven. As a result, I decided that it was unmissable in the first version. On the second try I fixed these two "leaks" and it came out properly.
Chicken Breast With Mozzarella And Tomato Sauce
This chicken breast with mozzarella and tomato sauce is made in less than 30 minutes, and in a single pan.. I was inspired by Gordon Ramsay's mozzarella chicken recipe, so I hope he doesn't find out. After seeing his show, I'm a little scared to make his recipes.
Today's recipe is a delicious chicken with mozzarella and tomato sauce.
I have to tell you something from the beginning. To make this dish, I was inspired by Gordon Ramsay's mozzarella chicken breast recipe, to which I added a personal touch. Specifically, I added tomato sauce.
It turned out super delicious and I'm sure you'll like it, but if there's someone among you who doesn't like it then you don't have to tell Gordon Ramsay.
Every time I make one of his recipes, I seem to have a feeling that if I do something wrong, he will come out of the TV and argue with me, just like he does with his show.
In fact, I think it would be good to stay with us even if you like the chicken recipe with mozzarella.
Who knows, maybe she didn't like that we put too much salt or something, so she'd better stay with us, okay?
And now that I've clarified that, I'd like to tell you something about this chicken breast with mozzarella and tomato sauce. First of all, I think is one of the best mozzarella recipes.
Well, chicken breast with mozzarella and tomatoes & # 8230 a super treat made with very simple ingredients & # 8230 how could you not like that, right?
Other chicken recipes you might like:
But there is another very good reason why I like it so much.
Namely, the fact that you can serve chicken breast with mozzarella on absolutely every occasion and you will impress everyone.
Whether it's an anniversary, a family party, Christmas & # 8230 absolutely any occasion.
But at the same time it works perfectly as a simple lunch or dinner. In any case, you can't go wrong with this chicken breast with mozzarella and tomato sauce.
Another thing I like about this recipe is that it is made in less than 30 minutes. That sounds good, doesn't it?
And now, let me tell you some secrets you need to know if you want to cook chicken breast with mozzarella:
- Serve with Zucchini Noodles if you want it to be lighter and with less carbohydrates.
- If carbs are not a problem for you then try pasta.
- Serve with toast or crispy bread, and soak in the delicious sauce. Wipe everything off the plate, okay? Leave nothing! (this is going to scream your papillae).
- You can use boneless chicken legs instead of breast, depending on your preference.
- If you like spicy food (as I like it), then you can add finely chopped hot peppers or chilli flakes.
I hope you like my version of chicken breast with mozzarella and tomato sauce. And any opinion you have, leave it in the comments and not to Gordon Ramsay, okay?
And now take your pans out of the arsenal and let's cook the chicken breast recipe with mozzarella and tomato sauce.
Oh, and I was going to forget. If you want to see more delicious and simple video recipes, then subscribe to my Youtube channel.
About the original Lorraine Quiche & # 8211 is it cheese or not?
From the very beginning we need to know that this Quiche Lorraine (pronounced “chis loren” with an emphasis on the second syllable) is not a salty tart and that it is prepared in a certain way, using certain ingredients & # 8211 see here. The crust can be both tender and puffed but the filling only contains migaine (a mixture of eggs with cream) and bacon (pieces of salted and sometimes smoked pork breast & # 8211 kaiser, bacon). Add salt, pepper and possibly grated nutmeg to the egg mixture. In the spring you can add a few sprigs of green onions (chives, chives, Schnittlauch).
As you can see NO cheese appears in a Quiche Lorraine! It is not wrong to put it, it even gives it a more intense taste but the tart will turn into another quiche. I would recommend Gruyere, Emmentaler, Gouda but also spicy cheeses with noble mold like Roquefort, Stilton, Danish Blue or with white mold like Camembert or Brie. It would work well!
The cream used in this Lorraine Quiche is fresh cream & # 8211 means a matured, greasy and slightly sour cream that is sometimes mixed with sweet cream for whipped cream. In modern recipes, only the next one is used because the finished product has a finer, more creamy texture (it does not coagulate when baked). The filling looks like a Bavarian (like a charlotte) & # 8211 gelatinous, trembling. It must be well seasoned to balance the fats in it! On the other hand, the first option, the one with sour cream, is tastier! It is best to mix them.
The crust of the dough is baked in two stages: empty (15 minutes) and then with the filling (another 45 minutes). As with any tender dough, it is important that all ingredients are cold, especially butter, eggs and water.
From the quantities below results a Quiche Lorraine of approx. 22 cm in diameter. My tart shape is 21 cm at the base, 23 cm at the mouth and a height of 5.5 cm. You can bake this salty tart in classic cake shapes of 21-23 cm (with removable ring). Out of it come 8-10 servings of quiche & # 8211 you can't eat big slices because it's very consistent.
- 260 g boiled lentils (a box of 400 g, drained of liquid)
- 8-9 cherry red tomatoes
- 100 g mozzarella
- 2 tablespoons pitted black olives
- 7-8 basil leaves
- 2 tablespoons olive oil
- juice of 1/2 lemon
- freshly ground salt and pepper
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We prepare the dough for bread with mozzarella, dehydrated tomatoes and sesame
Rub the yeast with the sugar until liquefied, add 100 ml of warm milk and a handful of flour, mix and cover the bowl.
We wait until the mayonnaise doubles in volume, about 10-15 minutes if the yeast is good and the quality flour.
I use ground flour in the country and I am very happy with it.
Sift the rest of the flour into a bowl, make a hole in the middle and pour in turn: the raised mayo, the melted butter together with the warm milk, in which we dissolve the salt and vinegar.
Gather the flour from the edges in the center and knead a more fluffy and non-sticky dough.
Leave the dough in a warm place, covered with a towel, until it doubles in volume.
The phenomenon happens to me in maximum 30-40 minutes, I don't have to wait an hour as it was stipulated in the old recipes.
We prepare the filling and the bread
Slice the mozzarella and cut the tomatoes into smaller pieces.
Spread the dough in a thicker sheet, place the mozzarella, the dehydrated tomatoes and a few broken basil leaves and roll the dough.
We twist it like a spinning wheel and place it in a round shape, lined with baking paper.
We cover it and let it rise again, in a warm place.
When it doubles in volume, grease the surface of the dough with egg yolk diluted with a little milk and sprinkle sesame seeds on top.
Bake delicious bread with mozzarella, dehydrated tomatoes and sesame seeds at 180 degrees for 40-45 minutes, or until nicely browned on the surface.
As a tip, to find out if the bread is baked inside, lift the tray and if it is much lighter than it was before you put it in the oven, then the bread is definitely baked.
Sophisticated: Quiche with three cheeses and sun-dried tomatoes
It is not known exactly who invented the first Quiche Lorraine (mother of quiches). Germans or French. What is certain is that, as its name suggests, the tart was born in the Lorraine area of France, populated by a population not neglected by ethnic Germans.
Whoever it was who kneaded the first dough with butter and prepared the filling with egg and cream so loved all over the world, doesn't even matter to us. We eat it with the same pleasure, filled with anything and, although many say it is a rustic tart, it doesn't seem like a peasant invention, but rather a "princely" one.
If you look in the fridge and find all kinds of leftovers that you don't know exactly what to do with, don't let the idea of a tart run out of your mind. It is sophisticated and good, it can be eaten for breakfast, brunch, lunch or dinner, hot or cold, as it is or accompanied by a fresh salad of green leaves. It fills the hungry bellies and creates great satisfaction. Especially since, although it seems complicated, it is not at all difficult to prepare. Especially if, one day in time, you kneaded and put in the freezer a piece (reg. Piece) of tender dough with butter, which saves you effort. And it helps you save time.
QUICHE WITH THREE CHEESE AND SUNDY TOMATOES
Ingredients for a medium quiche:
* A crust of tender dough with butter prepared as HERE
* One piece (about 20 grams) of FETA cheese, one of Cheddar and one of Parmesan (the quantities can be even smaller and you can use any cheese you have at hand)
* 4 sun-dried or semi-dehydrated tomatoes or oil
* 1/2 teaspoon dried oregano
* 3 tablespoons sour cream
1.Prepare the dough crust.
2. While the crust is in the oven, mix the beaten eggs with the cream and milk in a bowl.
3.Cut the tomatoes into cubes as small as possible and add them to the mixture with milk, cream and eggs.
4. In the same mixture, add the chopped feta cheese, cheddar and grated Parmesan cheese on a small grater. Mix everything and add the oregano
5. Taste (I taste everything - from fillings to raw doughs) and it goes well with pepper and salt, but be careful with the salt because both the tomatoes and the cheeses are salty.
6.After the crust has baked for 20 minutes, take it out of the oven, pour the mixture into the dough form and put the tart back in the oven for 30-35 minutes, at 200 degrees, until you go crazy with the flavor and get a golden color.
Quiche with gorgonzola and ham
I make quiche very often. I tried various fillings for this kind of recipe: with ham, with cheese, with white asparagus, with tuna and corn, with spinach and bellows cheese. But when I saw a picture with mini-quiches made by Laura Laurentiu, I immediately asked her what combination she used for them and I felt that I instantly wanted to eat something like that. In addition to the ingredients Laura used, I also added green onions.
So, I set to work and the recipe came out below.
Preparation time: 01:15 hours
Cooking time: 00:35 hours
Total Time: 01:50 hours
Number of servings: 5
Degree of difficulty: environment
Quiche ingredients with gorgonzola and ham
- 1 cup and a half of white flour (180-190 grams of flour, I measured volumetrically using a 250 ml cup of tea)
- 50 g cold butter (I used 82% fat)
- 1 egg yolk
- a pinch of salt
- ½ cup of cold water
- 150 g sweet gorgonzola
- 6 eggs
- 300 g sour cream
- 150 g of ham
- 2 green onions
- herbs of Provence
- For decoration: basil leaves
Prepare Quiche with gorgonzola and ham
1. Knead the flour with butter and salt until you get a sandy dough. Then add the egg yolk, continuing to knead and gradually begin to incorporate cold water. Knead until you get a homogeneous dough. Wrap the dough in cling film and let it cool for about an hour.
2. In the meantime we can prepare the filling.
Beat the eggs with the whipped cream, together with the sour cream, then add the chopped gorgonzola, diced ham, chopped green onions, and at the end, the herbs of Provence.
3. Then heat the oven to 180 degrees Celsius.
4. Remove the dough from the refrigerator and spread with a rolling pin on a surface sprinkled with a thin layer of flour, the thickness of the dough being about 6 mm. I divided this sheet into 5 pieces and put the dough in 5 tart shapes, with a diameter of 12 cm and a height of 3 cm, after previously greasing them with butter.
Then I pricked the dough thus placed in the forms with a fork and I filled each tart form with the filling prepared above.
5. Bake the quiches for about 30-35 minutes in the oven, at a temperature of 180 degrees or until browned on top.
6. After they are baked, I took them out of the trays with a detachable bottom and left them to cool on a grill. Then I decorated it with basil leaves.
I'm sorry I can't reproduce the smell from my kitchen when these quiches were baked.
10 quiche and tart recipes that will please everyone (not just vegetarians!)
In this article you will find 10 quiche and tart recipes that you can prepare even if you do not have experience in cooking. I am sure that these easy and healthy quiche recipes will become your favorites!
& bdquoQuiche & rdquo might sound like a pompous and complicated dish, but it's not like that at all! Quiche is one of those recipes that you can easily prepare on the weekend for the following week and you will have enough portions to be served for lunch or dinner in the coming days. It is very suitable for meal prep, breakfast, brunch, sua even as a main course!
The quiche recipe is, in fact, a delicious combination between a dough crust and a salty filling & ndash which means that it is very easy to turn this dish into a fasting / vegan one! As soon as you get used to the basic recipe, you will see that you can prepare quiche with any filling you like, from peppers, asparagus, tomatoes, broccoli, sweet potatoes, spinach and even leeks! You can even make quiche muffins that will be perfect to serve as an appetizer at a party. You just have to use your imagination and you will get excellent results every time!
You can serve these quiche recipes in any part of the day, as breakfast, lunch, dinner or even at a brunch with friends and family. Everyone will be impressed! You can forget about the classic omelet and I recommend you make a vegetable quiche. & # 128578
In case we convinced you to try some new recipes, you can analyze this list that contains 10 quiche recipes which everyone will surely love. Each of these recipes will be appreciated even by those who do not fast or do not follow one vegan diet, because they are simply very tasty!
You will find in this list 3 quiche and tart recipes created by me that I frequently prepare, and the rest were made by other very talented culinary bloggers, which I recommend! I enjoy cooking!