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Vegetable terrine appetizer with ham and quail eggs

Vegetable terrine appetizer with ham and quail eggs

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For mayonnaise, mix the raw yolk with a hard boiled yolk. Homogenize the mixture and then, gradually add a little oil, stirring in one direction, until you get the desired amount. From time to time, add a little lemon juice so as not to cut the composition.

Boil the vegetables in salted water and a teaspoon of Maggi Spice The Secret of Vegetable Taste.

Boil the eggs for 5-7 minutes, then put them in cold water. After they have cooled, clean them with a whisk and set them aside.

Peel an apple, grate it and squeeze the lemon juice.

Cut the ham into small cubes and mix it with the apple and boiled egg white (left over from the egg used in the mayonnaise).

Mix the sour cream with mayonnaise, salt and pepper to taste.

Hydrate the gelatin in 100 ml of the juice in which the vegetables were boiled (it must be warm, not hot), then melt it on a steam bath and let it cool for a few minutes, then incorporate it into the cream and mayonnaise mixture.

Mix all the ingredients: boiled vegetables, ham, apples and sour cream with mayonnaise and adjust the taste, if you need salt or pepper.

Wallpaper a cake pan with cling film, pour half of the composition, place quail eggs in a row, one after the other and cover with the rest of the composition. Level and refrigerate for at least 5-6 hours, before being cut and served.

Recipes with daisy schismasiu

Moreover, quail eggs have the property to revitalize the body, contribute to the proper functioning of the heart, act beneficially on gastric acidity, are a strong ally in diseases of the kidneys or liver, contribute to the proper functioning of the brain and strengthen the immune system. Beneficial effects against allergies. Also, quail eggs are recognized for their ability to delay the effects of aging.
Quail eggs are recommended in any diet because they are assimilated in the body without producing negative effects, due to the lack of cholesterol and the high protein content.
In case of diseases of the liver, kidneys, heart, ENT, specialists recommend the treatment with quail eggs. In addition, quail eggs successfully contribute to the treatment of diseases such as asthma, allergies, eczema, TB, hypercholesterolemia.
Breakfast with quail eggs is the ideal snack any morning, especially since Mr. Mihai Dumitru from the Japanese Quail Farm Fundeni offered us this opportunity to me and other bloggers, sending us a package with 120 quail eggs .They are fresh eggs, delivered directly from the manufacturer, which have not been on store shelves, and quails are fed and raised naturally. This is an additional benefit of these eggs.
We will test these eggs in different dishes within the Romanian Tradition and Gastronomy project launched by Gina Bradea.
I want to thank Gina and Mihai Dumitru for the wonderful gift and for the honor of participating in a wonderful project that promotes Romanian culinary traditions.
Gina also thought of you, the readers, organizing a beautiful contest whose prize is also quail eggs. All you have to do is register here: http: // -Romanian / to be among the lucky winners.

To prepare breakfast we need bread and quail eggs.

Cut the bread into thin slices. Cut the slices of bread with a small glass, forming two round holes. Heat a spoonful of butter in a pan. Put the bread and leave for 2 minutes. to fry. In each hole formed, break a quail egg. After the egg white has set, turn the slice of bread with the eggs on the other side. After frying, take it out on a plate. Serve hot.

From the slices of chilled bread, you can make delicious sandwiches by adding slices of ham, cheese, etc.

Salted check, with quail eggs

But that, by far, is NO1. because I chose to use something good and healthy for him about which I will tell you a few words :).

Compared to the chicken egg, it has twice as much Vitamin A, almost twice as much B2, more than three times as much vitamin B1, more than twice as much B3, twice as much iron, but of course it is also rich in calcium. , phosphorus, and the rest of the vitamin B complex (12-9-6), A, D3 and E.

Does not cause allergies. This protein is so effective that its derivatives are used in the pharmaceutical industry for anti-allergic drugs. In the beauty industry, quail egg extracts are included in some hair shampoos due to the way they nourish the hair.

It is also very common in children's diets, which are generally whimsical and do not want to eat too much.

Yes, you have found out in the meantime what ingredient it is, but on the site in the link above you can find much more detailed (and well-documented) information about eggs and quail meat and their benefits, about cholesterol and confusions. around it, I recommend you take a look!
[ingredients title = & # 8221Ingrediente & # 8221]

  • 12 quail eggs (or 5 hen eggs)
  • 150 ml of milk
  • 250 g flour
  • 100 g of Telemea cheese
  • 150 g pressed smoked ham
  • 100 g huts
  • 2 red capsicums
  • 20 ml oil
  • a teaspoon of baking powder
  • seedless olives
  • salt
  • pepper

[preparation title = & # 8221Preparation & # 8221]

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Beef Recipes: Beef Turnedo with Sauce Beef Turnedo with Sauce: Beef Turning, Cognac, Butter, Green Onions, Garlic, Tomatoes, Capsicum, Bay Leaf, Mushrooms, Sunflower Oil, Salt, Pepper , red cabbage, cucumbers… Read more »Roll with sauce Roll with sauce from: pork with [& hellip]

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Terrine with cheese and salmon from: cottage cheese, mascarpone, bellows cheese, cream cheese, milk, wine, gelatin, dill, carrots, salmon, lemon, sage, salt and pepper. Ingredient: 400 g cow cheese 200 g mascarpone 200 g bellows cheese 250 g cheese cream 200 ml milk 100 ml white wine 2 sachets gelatin [& hellip]

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Terrine with beets and walnuts from: beets, olive oil, parsley, dill, walnuts, garlic, cheese, olive oil, Telemea cheese, salt, pepper, garlic, mustard, apple cider vinegar and lettuce. Ingredients: 3 beets (750 g) 2 tablespoons olive oil cream cheese: 1 tsp green parsley 1 tsp green dill 2 tbsp crushed walnuts 3 [& hellip]

Terrine with mushroom cream

Terrine with mushroom cream from: pumpkin, broccoli, carrots, mushrooms, bean pods, celery root, telemea, mascarpone cream, eggs, gelatin, oil, salt, pepper. Ingredients: 4 zucchini 1 broccoli 4 carrots 300 g white cultivated mushrooms 10 bean pods 1/2 celery root 200 g telemea 200 g mascarpone cream or cheese [& hellip]

Potato chips with a whisk

Potato chips with whipped cream from: potatoes, cottage cheese, telemea cheese, eggs, carrots, baby carrots, svaiter, green basil, parsley, leeks, salt, pepper, garlic, salt, pepper, oil. Ingredient: 500 g potatoes 200 g cow cheese 200 g telemea cheese 3 eggs a carrot 300 g carrots baby 300 g svaiter 4 strands of basil [& hellip]

Terrine with salmon and roasted peppers

Terrine with salmon and roasted peppers from: capsicum, cream cheese, butter, sour cream, gelatin, asparagus stalks, basil, salmon fillets, salt, pepper, oil. Ingredients: 5-6 burn large red capia 300 g cream cheese 100 g butter 2 tablespoons sour cream 10 g gelatin 10 asparagus sticks basil leaves for [& hellip]

Vegetable terrine

Vegetable terrine from: potatoes, cabbage leaves, carrots, corn kernels, beets, eggs, cottage cheese, oil, parmesan, cumin seeds, salt and pepper. Ingredients: 1.5 kg potatoes 5-6 large cabbage leaves 4 carrots 200 g corn kernels 1 large beets 4 eggs 500 g sweet cow cheese 3 tablespoons oil [& hellip]

Swedish buffet & # 8211 cold festive food ideas

I start with the sofas on wholemeal bread. I recommend you try the ones with avocado cream and quail eggs & # 8211 recipe here. They are particularly tasty and very easy to prepare.

It follows salted biscuits with cream cheese and smoked salmon & # 8211 recipe here. It is performed in two strokes and three movements and is a very suitable gala aperitif with a glass of champagne.

Cold roast beef & # 8211 recipe here it can be served cut into thin slices, together with a horseradish sauce with sour cream and slices of beetroot. A delight!

Instead of beef you can use pork tenderloin & # 8211 recipe here and leek germs (micro greens).

Mini sandwiches with cheese, cream, ham, cheese, greens, chicken breast, boiled quail eggs etc & # 8211 see here.

Shrimp cocktail & # 8211 appetizer with shrimp, lettuce and creamy and spicy sauce & # 8211 recipe here.

You can also mount it in the classic style, in tall glasses with legs.

A selection of 4 special appetizers with raw dried sausages & # 8211 recipes here.

Assorted tray with: liver pate goose (on black spoons), crackers with cream cheese and salmon (recipe here), mushrooms stuffed with goat cheese (recipe here), avocado cu or quail paste (recipe here), grisine wrapped in ham, fruit cheeses.

Mini sandwiches (sofas) with smoked ham and mayonnaise.

Clearly decorated rich turkey, coconut or pork meatballs. The recipe here.

Chicken liver pate with cucumber jelly and green parsley & # 8211 recipe here.

Canned goose liver (foie gras) can be prepared by you from scratch (raw liver) & # 8211 see here the recipe for foie gras terrine.

Or you can buy it ready-made (eg from Lidl) and you can serve it with a fresh cherry compote (cherries frozen and heated on the fire with a little sugar) and with candied orange peel jam (recipe here).

I also baked a black bread with seeds (recipe here) or bread with mayonnaise and rye.

You are what you eat

220 g of ham
300 g vegetable mixture
4 lg corn grain Bonduelle
2 large apples
1 lemon
120 g mayonnaise
250 g sour cream
30 g gelatin
10 quail eggs
salt pepper

Boil the vegetables in salted water.
Boil eggs for 5-7 minutes then put in cold water. After they have cooled, clean them with a towel and set them aside.
Peel the apples, cut them into cubes and squeeze the lemon juice over them.
The ham is also cut into small cubes.
Cream the cream with mayonnaise, salt and pepper to taste.
Melt the gelatin in 100 ml of the juice in which the vegetables were boiled (it must be warm, not hot), leave it for a few minutes then incorporate it into the cream and mayonnaise mixture.

Mix all the ingredients: boiled vegetables, ham, corn kernels, apples and sour cream with mayonnaise and match the taste if you still need salt or pepper.
Wallpaper a cake pan with cling film, pour half of the composition, place quail eggs in a line, one after the other and cover with the rest of the composition. Level and cover with cling film then refrigerate for at least 5-6 hours before being cut and served.

Video: PERDIKA ΠΕΡΔΙΚΑ ΤΣΟΥΚΑΡ - 2005 (May 2022).