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Tuna tart, onion, pepper and cheese.


Preheat the oven to 180 degrees. While the oven is heating, prepare the puff pastry. I cut it with kitchen scissors a little bigger than the shape of the tart and I placed it in the shape of paper with everything and I pricked it from place to place with a fork.

I cut the onion into scales and put it to harden with the oil, the pepper is also cut into thin slices and after about 5 minutes it is added over the onion. Let it soften for a while. When it has cooled a bit, I added the tuna. canned and mixed well. Cut the cheese into cubes and add to the rest of the ingredients. At the end add lightly beaten eggs with a fork, chopped mixed herbs, salt and pepper to taste.

Pour the composition over the puff pastry and if you have sprinkled with grated Parmesan cheese. From what is left from the puff pastry cut I made some "grids" with a sprocket and a bow. and I baked for about 20-25 minutes. anyway after about 20 minutes I advise you to look that it depends on the oven.


First prepare the dough.

In a bowl put flour, a pinch of salt and diced cold butter. Knead with your fingertips until you get a crumbly composition, then add water and mix the dough. If it does not bind, add a second spoonful of water.

Wrap it in cling film and refrigerate for at least an hour.

Meanwhile, wash and slice the vegetables. You can use a mandolin grater or a vegetable peeler, it is important that the slices are thin.

Then in a bowl mix eggs, salt, dill and sour cream.

Spread the dough on a baking sheet and transfer it to the tart. Distribute the crushed cheese evenly.

Place the vegetable slices on top, alternating colors. From place to place put slices of tomatoes and pour the mixture from the bowl.

Bake the tart for 40-45 minutes at 180 ° C, until nicely browned on top.

Eat warm or cold tart. It is delicious, good appetite!

If you like salty tarts, I leave you with other suggestions & gt & gt & gt

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Ingredient:

1 medium green pepper
1 medium red pepper
1 medium yellow pepper
1 medium onion
Salt and pepper to taste
1 small zucchini
6 eggs
2 canned tuna pieces in oil
240g flour
200g gorgonzola (cheese with green or blue mold)
100g oil
1 sachet of baking powder

Method of preparation:

We open the canned tuna and take out the tuna in a strainer to drain the oil.

We take the cheese with mold out of the package and crush it into small pieces.

We wash the zucchini, clean it and cut it into small cubes.

We wash the peppers, remove their stalks, clean them of seeds and cut them into small cubes.

We clean the onion and cut it into small pieces.

Put oil in a pan and heat the onion.

When the onion has become glassy, ​​add the diced peppers, mix and cook for 5 minutes.



Add the diced zucchini over the onion and pepper in advance, mix, pour 250 ml of water and leave everything on the fire until the water decreases.



After the vegetables are done, take them out in a strainer and let them drain to remove the excess oil.

Put eggs in a bowl and mix well.


Add the oil and mix until smooth.

Mix in a bowl the flour with the sachet of baking powder and pour this mixture over the composition of eggs mixed with oil. Mix everything until smooth.



Over this composition we add the cheese with mold, the pieces of tuna, the pepper, the onion and the hardened zucchini and we mix.

Season with salt and pepper to taste and mix again and the cake composition is ready.



Grease a heat-resistant form or a tray with oil, line it with flour and pour the cake composition into it.


Put the cake in the preheated oven and let it bake for 30 minutes.







Tuna pasta with red onions and cucumbers

Tuna pasta with red onions and cucumbers is one of my favorite appetizers.

Usually, I prepare some sandwiches that I fill with this pasta, but this time I didn't get it, it was eaten with toast.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 600 gr tuna fillets in olive oil (4 cans)
  • 1 box of cream cheese with cream (something fine from Delaco)
  • 1 red onion, larger
  • 1 dill connection
  • 7-8 pickled cucumbers
  • pepper
  • paprika
  • juice of 1/2 lemon

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

We prepare the ingredients for the tuna paste with red onions and cucumbers

I prefer the tone in oil, the one in water seems to me to have a smell that I don't like.
Unwrap the cans and turn the tuna fillet in a sieve to drain.
Press it well with the back of a spoon, then mix it with cream cheese.
Chop the small dill.
Chop the onion scales as small as we can.
Chop the cucumbers into small cubes and squeeze the juice.
Mix everything and match the taste with pepper, paprika and lemon juice.

It is very good, a little sour!

Remember that you can also follow my recipes on the page Facebook , but I'm waiting for you with culinary surprises and on Instagram.


Label: tart

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Our readers have tried the recipe!


Ingredients Artichoke tart and onion jam:

  • dough: 360 grams of flour, 1 teaspoon of salt, 10 grams of fresh yeast, 200-220 ml. of warm water, 50 ml. of olive oil
  • 1 large onion
  • 4 tablespoons olive oil
  • 8 tablespoons balsamic vinegar
  • 4 tablespoons honey
  • 2 cloves of garlic
  • optional: 1 small red onion (or 1/2, if larger)
  • salt and pepper
  • 1 cup (250-300 ml.) Of pre-cooked artichoke or from a jar
  • optional: 100 grams of mozzarella (if you do not opt ​​for a fasting version of the tart)

Preparation Artichoke tart with onion jam:

As I said before, you can use any type of dough you like, but if you choose to prepare the cake identical to what I made, proceed as follows:

1. Knead a smooth dough of 360 grams of flour, 1 teaspoon of salt, 10 grams of yeast dissolved in 200 ml. of warm water (if you need 1 tablespoon of extra warm water, add it, you must get a dough like bread). Place the dough in an oiled bowl and let it rest for 30 minutes in a warm place, then place it on the lightly greased work surface (picture 1).

2. Spread the dough in a rectangle as large as possible (the sheet should be 4-5 mm thick) and grease with olive oil (picture 2). The oil will be distributed over the entire surface.

3. Fold the dough into 4 (how you would pack a napkin & # 8211 picture 3).

4. Roll the dough in a cylinder (picture 4) which is put back in the bowl where the dough rested for another 30 minutes.

While the dough is resting, take advantage and prepare the onion jam:

1. Onion (the usual one, not the red one) cut into large cubes and sauté in 3 tablespoons of olive oil, adding from the beginning 1 teaspoon of salt and 1 clove of finely chopped garlic (picture 1). Cook over low heat until onion is soft.

2. Add the honey and mix well (picture 2).

3. Add balsamic vinegar and 50-60 ml. of hot water (picture 3).

4. Boil over low heat until reduced and has the consistency of a jam (picture 4). Set aside, add ground pepper and salt (if necessary) and allow to cool.

If you decide to use red onions (which has the role of giving a more beautiful appearance to the tart) it is cut into small pieces and sautéed in a saucepan with 1 tablespoon of olive oil together with 1 clove of whole garlic, over low heat. Cook until the onion softens and becomes glassy then pull the pan aside and allow to cool.

After the packaged dough has rested and the onion jam has cooled, turn on the oven and set it at 200 degrees Celsius and we can proceed to the assembly of the tart:

1. Roll out the dough in a large sheet, with an approximately round appearance and a thickness of 5-6 mm.

2. Place the dough in a tray covered with baking paper and grease with onion jam from which 2-3 tablespoons of syrup are kept aside (picture 1). The edges, about 7-8 cm., Are kept free.

3. Place the artichoke slices on top of the onion jam (here we have shown how to clean the artichoke) and the sautéed red onion slices.

If you have opted for the fasting version of the tart, sprinkle the filling with the syrup from the preserved onion jam then simply bring the edges of the dough to the center and press lightly and the tart is ready for the oven.

If you want to add mozzarella, break the pieces of cheese that you spread over the filling. In this variant, the visible edges of the dough can be finished by greasing them with a brush dipped in beaten egg yolk with 1 tablespoon of cold water.

Place the tart in the preheated oven at 200 degrees Celsius and bake for 25-30 minutes, until nicely browned.

Allow to cool and serve warm or cold. The following section says a lot, it's a pity that it can't offer you a taste experience, because this vegetarian tart is one of the tastiest culinary experiences I've had.

I sincerely hope you try this recipe, I wish you good work and good appetite!


Mix until you get a homogeneous composition. From this we form balls that we then cover with seeds, aromatic herbs or fresh greens.
We keep the balls cold until serving.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Peppers stuffed with cheese and dill or with spicy cream cheese & # 8211 appetizer

Peppers stuffed with cheese and dill or with spicy cream cheese & # 8211 appetizer. Appetizer recipe from bell peppers stuffed with two creams of cottage cheese (körözött). Spreads or canapes with slices of pepper and cheese. Festive appetizer recipes. New Year's Eve recipes.

This appetizer made of peppers stuffed with cheese is very easy to prepare and does not require cooking. The colored bell peppers above were prepared by my daughter in her dorm room. She is a student abroad and in the first week they were asked to bring a plate with a favorite dish, which reminds them of home.

I live in Arad, I was born in Cluj and I had grandparents in Sibiu. In all these 3 locations the so-called spicy cheese cream was made körözött & # 8211 a Hungarian recipe that you can read here. It is about cottage cheese (sweet, fatty) rubbed with soft butter, cumin, sweet or spicy paprika (paprika) and finely chopped onion. I have to tell you that these peppers filled with cream cheese also remind me of my childhood because my grandmother used to put them as snacks on trips or when I went to the pool. He would pack me 1-2 peppers stuffed with cheese in a napkin (whole, not sliced) and put 2 slices of bread next to me. We ate them like ice cream (the cornet being the pepper). A delight!

And now we often make körözött for daily consumption because it keeps well in the refrigerator (in a closed box). My daughter loves this cream cheese and thought of presenting it to her college colleagues. Anyway, they were asked to make the dish simple, cold, easy to eat & # 8211 so no cooked food to wear. In the dorm room in the Netherlands my daughter has a small compact kitchenette (sink, small worktop, 2 electric hobs without oven and a small built-in refrigerator) so it can not be carried out as in a normal kitchen. That doesn't mean he can't cook some basic dishes & # 8211 he generally makes cream soups, pasta, stews. I even documented there a creamy chicken flour soup with vegetables & # 8211 see here.

This time he chose an appetizer that is prepared without fire and that is available to anyone. In addition to the spicy cream cheese, he chose to make a simpler filling with dill, onion and garlic. Both were delicious! She prepared everything and I took pictures (I was still there when college started in August).

The cottage cheese in this recipe is sweet, fatty, well drained of whey. I found cottage cheese (Lidl in the Netherlands) in local supermarkets. If you can't handle it, you can make your own cow's milk cheese at home. the recipe here.

The quantities are indicative and depend on the number and size of peppers you want to fill. There are about 10 slices of each pepper stuffed with cheese. Anyway, if you have extra cream cheese left, there are no baths because they can be served separately in small bowls. Don't throw it away!


Tuna and cheddar sandwich

Strain the tuna oil and mix it in a bowl with sour cream, finely chopped red onion and finely chopped bell pepper. Mix well, but not until you get a paste.

Squeeze the juice from a lemon.

Cut the bread in half and fry it in the oven with olive oil.

Place the tuna mixture on the slices of bread, season with dill, cut the cheddar slices and place them on top.

Leave to au gratin in the hot oven and serve with a lettuce.

Tuna and cheddar sandwich


Video: Easy Tuna Pasta Bake. KerryAnn Dunlop (January 2022).