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Beat eggs with a pinch of salt and green parsley (I made in a pan but it looks better if baked in a square tray in the oven, it is easier to work)

Fry the mushrooms (hats) in oil with a little salt and press them well with a fork to flatten them well.

Finely chop the onion and fry in oil then put the mushrooms 7-8 + the legs from the 10 finely chopped and let it boil with salt then at the end put flour mixed with sour cream and chopped green parsley.

Grease the pan with oil then put aluminum foil and then put the omelet, over which you put slices of melted baranza then the mushrooms hardened on the sides and in the middle put the composition with mushrooms and sour cream,

over them put slices of melted cheese then slices of tomatoes and the last layer of omelette then aluminum foil and put the tray in the oven for 15 minutes at 160 degrees

Remove from the oven and leave to cool, then remove the aluminum foil and then cut into slices.

It is served as a snack, appetizer ..........

PS: The composition in the middle can be changed, I'm talking about the one with sour cream as you wish, you can just harden the mushrooms in oil and mix them with raw egg and parsley to bind better or another composition


Bake with yogurt and lemon

The chicken is cleaned of any remaining feathers, portioned (if whole) and placed in a tray. I left the halves whole.
The chicken pieces are salted and sprinkled with the squeezed juice of half a lemon. Grease with yogurt and sprinkle with spices.
Leave at room temperature for about 1-2 hours. If you have time to leave it cold overnight, it's even better.
Preheat the oven to 200 degrees C. Cover the tray with a lid or aluminum foil and place in the oven.
After half an hour, remove the foil and reduce the heat to 180 degrees C. Hold for another 45-60 minutes, until the chicken acquires a reddish and appetizing crust.

Portion and serve with your favorite garnish.

TOTAL: 2110 grams, 3304.4 calories, 355.4 protein, 196 lipids, 4.5 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Mushroom roll with mushrooms. This roll will conquer all who will taste it. It tastes great!

Potatoes and mushrooms are one of the most successful combinations of our national cuisine. These delicious products are used in various culinary recipes that delight us with the aromatic taste of the dishes.

Today we offer you a recipe for potato roll stuffed with mushrooms, which is very good-looking, tasty and filling. “Mushroom roll with mushrooms” is perfect on fasting days and can be served both at dinner and at festive meals.

ingredients

-2 tablespoons cornstarch

Ingredients for the filling

Method of preparation

1. Boil the peeled potatoes in salted water, remove them with a whisk and let them cool. Grind the cold potatoes together with the starch in a bowl. Add to this table the water in which the potatoes were boiled and mix until you get the consistency of a puree.

2. Fry the chopped mushrooms in a hot pan with oil for 5 minutes.

3. Add the grated carrot and chopped onion, fry the vegetables for 3 minutes.

4. Place a piece of cling film on the table and place the mashed potatoes in an even layer.

5. Spread the mushroom filling on top.

6. Using the foil, roll the roll.

7. Line the tray with baking paper and place the roll.

8. Bake the roll in the preheated oven at 190 degrees for about 30-40 minutes.


If you like it, share it with your friends!





Ingredient:

For the meat composition:
800g minced pork
1 or raw
granulated garlic, basil, salt, pepper, vegeta, paprika, green parsley, chilly to taste
4 slices of bread
Milk for softening bread
Frying oil

For the filling:
500g mushrooms
4 hard boiled eggs
8 triangles of melted cheese
Salt, pepper, vegeta, to taste
Frying oil

Method of preparation:
Put the minced meat in a bowl, season with granulated garlic, dried basil, salt, pepper, vegeta, paprika and parsley, to taste. We add 1 raw egg to the composition.

In a plate we put a little cold milk, we soak the 4 slices of bread, we squeeze them, we grind them as much as we can, we add them over the meat composition and we mix and knead everything very well until it becomes a pasty composition. Season with chilly and mix enough to incorporate the spice into the composition.



Wash the mushrooms, cut them into slices and put them in a frying pan with oil. Season with salt, pepper, vegeta, to taste.

After the mushrooms have hardened, drain them in a strainer. When they have drained, we pass them in a bowl and we pass them with the blender until they become a puree. Put boiled eggs on a large grater, and add them over the mushroom puree and mix until smooth.

When we have the two compositions ready, we move on to filling the roll.
We take the meat composition and spread it by hand on a foil, until we form a rectangular blanket, uniform with a thickness of about one centimeter. Over the meat blanket we spread the composition of mushrooms with egg.
Unwrap the melted foil cheeses and place them one after the other over the filling, as close as possible to the edge from where we start rolling the roll.
After we have placed all the ingredients properly, we start to roll easily with all the foil. Then we gently detach the foil from the meat composition and continue rolling, taking care to roll as tightly as we can. After we have rolled, we gently tighten the ends of the roll so that the filling does not come out when baking.

Put the roll in an oil pan, grease the roll with a brush soaked in oil and put it in the oven for about 1 hour, over low heat. Towards the end we can eventually enlarge the flame to catch a beautiful crust. During baking, grease the roll from time to time with oil.

We can serve the roll both hot & # 8211 next to a garnish, and cold & # 8211 as an appetizer.



Baked omelette with mushrooms and cheese

Baked omelette with mushrooms and cheese is the perfect dish for breakfast or a hearty brunch. We often serve scrambled eggs for breakfast in different forms. Greek omelette is one of them, a delight with feta cheese, tomatoes, olives and oregano.

Coming back to omelette in the oven , the ingredients used will grab you from the start, I'm sure of that. Imagine an omelet with lots of cheese, spicy sausage, mushrooms, red peppers and green onions. A madness of tastes and flavors that I adore.

That as a taste, if we are talking about appearance, I can only say: you eat it with your eyes. Let's go to the ingredients and see how to make an omelet in the oven!


Omelette roll with chicken breast and mushrooms!

Let's prepare a very tasty and unusual roll together! It cooks easily, quickly and disappears immediately from the plate!

INGREDIENT:

-salt, ground black pepper - to taste

-½ canned green olives, without seeds

-200 g of Champignon mushrooms

-a chicken breast (boiled in slightly salted water)

-a tablespoon of fermented cream

-a few lettuce leaves

-1-2 tablespoons oil (for greasing baking paper and frying mushrooms).

METHOD OF PREPARATION:

1.Prepare the omelet: beat the eggs until smooth. Add the grated cheese and stir.

2.Cut the green olives into rounds.

3.Add the chopped olives, salt and ground black pepper to taste in the egg composition. Stir.

4. Transfer the omelet composition to a rectangular tray (25 x 30 cm), lined with baking paper, greased with a little oil. Spread it evenly, arranging the olive slices at the same time, so that the top is straight and good-looking.

5. Bake the omelette for 15-20 minutes in the preheated oven to 180 ° C.

6. In the meantime prepare the filling: cut the cleaned mushrooms into cubes and place them in a hot, oil-free pan. Fry them until all the liquid has evaporated, which they will release. Then add a tablespoon of oil and fry them for another 3 minutes, until they start to brown.

7. Cut the chicken breast, which you have previously boiled, into cubes or break it into small bundles of fibers.

8. Remove the omelet top from the oven and turn it over immediately on a piece of aluminum foil. Remove the baking paper from its surface.

9.Assemble the roll: evenly grease the omelet top with cream cheese mixed with a tablespoon of fermented cream.

10. Spread the chicken evenly over its surface.

11. Cover the layer of meat with lettuce leaves (washed and dried beforehand).

12. Spread the fried mushrooms on the salad leaves.

13. Carefully roll the omelet top into a roll.

14. Wrap the roll in aluminum foil, pressing it lightly with your hands. Refrigerate for about 2 hours to become stable.

15.Portion and serve.

You can experiment with the filling of the roll, adding pickles, lots of greens or other ingredients that you like. We recommend that you prepare it!


Ingredients

  • For the dough:
  • 3 tablespoons mashed potatoes
  • 2 eggs
  • 3 tablespoons Pilos cow cheese
  • 200 gr table butter (65%)
  • 100 ml oil
  • 50 ml milk
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 500 gr flour
  • 1 guarantee envelope for leavened dough
  • For the omelet (2 servings)
  • 4 eggs
  • 3 slices of pressed ham
  • 3 slices of bacon
  • 3 slices of smoked pork muscle
  • 100 gr canned mushrooms
  • 1 red pepper
  • salt
  • pepper
  • 2 tablespoons milk
  • 1 red onion
  • a little bit of oil
  • For anointed:
  • 1 yolk
  • 1 tablespoon milk
  • caraway

Mushroom roll and omelet - Recipes

Hello :)
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 remove margarine from 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 tried your recipe too. 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.


What ingredients do we use for the omelet recipe with tomatoes, cheese and mortadella?

  • -3 eggs
  • -3 small tomatoes or a larger one
  • -a tablespoon of butter
  • -salt pepper
  • -parsley
  • -oregano
  • -100 gr mortadella (salami, ham, pressed)
  • -100 gr grated cheese

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