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Mini tarts with mushrooms and chicken

Mini tarts with mushrooms and chicken

Prepare the dough for the first time: the cold butter from the diced refrigerator is mixed with the other ingredients and a dough is formed which is placed in food foil and refrigerated for 30 minutes.

Meanwhile, prepare the mini tart shapes, grease them with butter or oil and line them with flour, to be sure that they will come out easily after baking.

For the filling: put salt and pepper over the chicken breast and put it in a pan with a tablespoon of olive oil. Put the lid on the pan, leave it on low heat for 5 minutes, turn it on the other side and leave it for another 5 minutes. Remove the chicken breast and put the sliced ​​mushrooms or smaller, let them simmer until the water drops, meanwhile cut the chicken breast into pieces and put it in the pan over the mushrooms with white wine, salt and pepper to taste, garlic finely chopped or crushed. When the water has dropped, take everything out in a bowl, let it cool and put a beaten egg beforehand. We divide the dough that we kept in the fridge into 6 parts and spread it for each shape.

Prick the dough with a fork from place to place, put the filling, grate a little cheese on each and a pinch of butter. Put in the oven heated to 180 degrees for 20-25 minutes.


Mini popcorn tarts with lemon cream

For the mini floric tart crust dough, mix the butter with the salt, sugar and flour until you get a crumbly dough.

Add the cream and mix with a dough mixer until the composition is bound. Form a ball of dough and cool in plastic wrap.

While the dough cools you can prepare a lemon cream according to your preferences, a vanilla cream, or even chocolate. If you want the tarts to be lighter, you can skip this step and you will fill the mini popcorn tarts with apricot or strawberry jam.

Roll the dough in a relatively thick layer (if it is very thin, it will break when you form the popcorn in the crust).

Using a flower-shaped cookie cutter, cut several dough caps with petals.

Place each piece of dough on top of a muffin tin and press carefully so that you spread the dough and the petals remain on the edge of the form, and the shape is filled with the spread and thin dough.

Prick the bottom of each shell of the mini tart with a fork and bake on high heat (220 degrees) for about 5-7 minutes, until browned. Remove the tray from the oven and let them cool on a grill or platter.

Fill each mini flower pie with lemon cream, vanilla, chocolate or jam. Powder with powdered sugar on top and serve cold.

Other compositions that can be used for these mini tarts are: nutella cream, vanilla pudding, berry creams, etc.


Chicken with mushrooms

I was thinking of writing you something about the Outdoor Cooking Festival. I'm not writing to you, on Saturday I didn't manage to get there, it was an accident and the traffic was blocked, on Sunday at noon there was only a huge queue for those chickens fried in liters of oil. Maybe you will read on other blogs about the event. So I go back to my puppies :)) and cook them as I know how. I found this recipe that I found tasty and I can write to you that I was not wrong.

  • 3 whole chicken legs (you can use a chicken of about 1kg)
  • 2 tablespoons flour
  • 50 g butter
  • 2-3 tablespoons oil
  • 1 glass turns white
  • 1 suitable onion
  • 2 cloves of garlic
  • 4 tablespoons tomato broth
  • 1/2 glass of water
  • 300g mushrooms
  • salt pepper

Add the oil and 25 g of butter in a saucepan and when it is hot, add the chicken pieces seasoned with salt and floured. Let it brown over low heat, adding the chopped onion and garlic a little bigger. When the chicken pieces have browned, add the wine, broth and water. Cover with a lid and simmer.

We wash the mushrooms well and cut them not very thin slices. Fry them in 25 g butter or oil. When the meat is almost ready, add the fried mushrooms and season with salt if necessary. Add pepper (white). Let it simmer for another 10 minutes on a suitable heat without a lid.

Serve with toasted bread croutons.

The recipe is taken from a cookbook written by Didi Balmez.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Chicken Tart / Chicken Quiche & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of chicken tart or chicken quiche is one of my favorite tarts in the salty version. I really like the combination of chicken with smoked cheese and baked peppers. If I add olives, it's absolutely perfect. In the previous recipe we showed you how to prepare tart crust . With its help you can prepare strawberry tart, lemon tart or with any other fruit. However, I couldn't help but show you a salty, tasty and filling tart version.

Chicken tart or quiche with chicken, as it is called by the French, is an extremely tasty dish and very easy to adapt according to your own tastes. You can make it with any kind of ingredients you want, with peas, leeks, broccoli, spinach, cauliflower. It is important to keep the mixture of eggs and sweet cream and necessarily the cheese. It can also be of several kinds. You can use Cheddar, Guada, Emmental, Gruyere or any other cheese with a strong taste but which melts nicely in the oven. Honestly, I prefer smoked cheese, which is absolutely divine in this recipe.

And because I told you it's an easy to customize recipe, you can use any kind of meat or you can exclude it altogether. You can use fish or mushrooms instead of meat, or why not leeks sautéed in olive oil. If you still have dedicated carnivores in the family, as I have, you can use any kind of meat you want. If you have leftover steaks or baked chicken in the fridge that no one eats, you can use them with confidence.

Bake the chicken tart until the filling has set and has the consistency of a jelly. But it should not be overcooked because it will no longer be creamy. Once baked, the tart should be allowed to cool to room temperature, or at least for an hour to warm. I really like it from the fridge. Take a slice of chicken pie with you to work for a delicious lunch, or put it in the little ones in the school package. Take it to a picnic, or when you want to give someone something you cook and I guarantee you will do it again and again and again.


Tart with stick top and chicken and mushroom filling!

A simple way to make a delicious tart without kneading the dough. The crunchy top of the sticks, the juicy filling of chicken and mushrooms, the aromatic sauce - all the ingredients combine excellently with each other, creating a unique and unrepeatable taste. Be sure to add ground nutmeg or other flavored spices to the sauce to mask the taste of the flour. Let's get started!

INGREDIENT:

For the countertop:

-2 thin glues, measuring 26 x 26 cm

For the filling:

-300 g of Champignon mushrooms

-salt, ground black pepper - to taste

-a teaspoon of baking powder

-¼ teaspoon of ground nutmeg (you can replace it with another spicy spice as an example: granulated garlic).

METHOD OF PREPARATION:

1.Prepare the filling: cut onions, mushrooms and chicken into medium cubes.

2. Saute the onion in a small amount of oil until golden.

3.After transferring the hardened onions to a plate, add the mushrooms to the pan and fry for 10 minutes.

4.Put the fried mushrooms on a plate. Then add the meat to the same pan and cook for 1 minute.

5. Chop the garlic and put the cheese through a large grater.

6.Mix the onion, mushrooms, chicken and garlic, adding salt and ground black pepper to taste. Allow the resulting composition to cool.

7. Then add half of the grated cheese to it. Stir.

8.Prepare the sauce: mix the eggs, flour, salt, baking powder and ground nutmeg, using the whisk. Then gradually add the milk and mix well so that it does not remain lumpy.

9.Assemble the pie: grease the glues with butter on both sides. Place them in a round tray with a diameter of 22 cm, overlapping them and arranging them so that their corners become alternating and form a beautiful pattern.

If you want, you can cut their heads with kitchen scissors to get a tart with straight edges.

10. Spread the filling evenly in the top obtained.

11. Pour the sauce over the filling.

12. Sprinkle the remaining cheese on the surface of the tart.

13. Bake the tart for 30-40 minutes in the preheated oven to 180 ° C. Its sauce must be completely prepared and curdled.

14. Allow the tart to cool for 10-15 minutes, then remove from the pan and transfer to a plate. If you want, you can decorate it with chopped greens.


Mini tart with mushrooms

We need:
400 g puff pastry
1 jar of Sun Food mushrooms
some baby spinach leaves
4 tablespoons sweet / ricotta cheese
2-3 tablespoons grated smoked cheese (or normal)
2 tablespoons parmesan
salt pepper
1 egg yolk
& ndash quantities for 8 pieces & ndash

I used sliced ​​mushrooms from Sun Food 100% healthy preserves, without the addition of preservatives,

which I always have at hand.

How to make:
Let the puff pastry thaw at room temperature or at
refrigerator overnight.
Spread the puff pastry sheet a little with the foil and cut into 8 rectangles.
On the edge of each rectangle we cut with the knife a line at 1 cm from the edge
all around (without cutting the sheet completely, all the way to the base). This edge is
will raise nicely when baked. We put the rectangles in the tray, on baking paper and
grease the edge of 1 cm with the beaten egg yolk.
Mix the sweet cheese with the grated cheese and add a little salt.
Put a teaspoon of filling on each rectangle and spread it in
inside the frame notched with the knife. We put slices of cheese on top
mushrooms and spinach leaves, sprinkle with Parmesan and pepper. You can add more
a little grated cheese on top, if you will.
Bake in a preheated oven at 200 C for 15-18 minutes.


Chicken stew. A dietary alternative to lamb stew

Not everyone eats lamb. It's a known thing. Some do not like the taste of this type of meat. Others do not consume it for other reasons. Maybe even those related to health.

Lamb, it is known, is a harder to digest meat and more heat. Only 100 grams of lamb contains 200-300 calories.

So, if for some reason, on festive Easter meal you can not put a traditional lamb dish, such as a lamb steak or a lamb stew, not the problem. You can make other choices. And my role is to help you, through the recipes I publish, with such alternative.

So, today's recipe for chicken stew I thought of her just considering this and she is a an equally tasty alternative to the traditional lamb, but somewhat more dietary.

In addition, this recipe has another advantage, that it can be cooked at any time of the year, not just for Easter. Okay, I admit, it's more suitable for spring, when we have plenty and at reasonable prices where to buy green garlic, green onions or fresh leurda. But, this recipe can be made in another season if we really want a food with a lot of greenery.

Chicken meat, unlike lamb, is available all year round and at affordable prices for anyone. In addition to this advantage, today's recipe has another: it is a recipe that can be very well classified in the category quick and easy recipes to make. In 30 minutes you can put on the table of your family a tasty and healthy dish, full of flavor.

In preparing this chicken stew I used a High Oleic oil, 100% Romanian product that comes from the factory of one of the main producers of vegetable oil in Romania, Prutul SA.

High Oleic Oil is a sunflower oil with a content of at least 75% Omega 9 (monounsaturated fatty acid, considered healthy in the diet) and comes from a special variety of sunflower seed bearing the same name internationally (High Oleic).

The first 100% High Oleic bottled sunflower oil in Romania (Spornic Premium) has been launched by the Prutul company since 2015.

Unlike ordinary, sunflower oils, High Oleic oil has superior stability at high temperatures and oxidation. These qualities make it a vegetable oil suitable for baking and frying. E.g, smoking point of Spornic Premium Oil (High Oleic) is 248 ° C.

High Oleic Oil is an oil highly appreciated internationally by the food industry and HoReCa, for its outstanding qualities: a very high flash point, which means stability at very high temperatures but also superior resistance to oxidation and rancidity.

High Oleic Oil it is also versatile in use, keeping the taste and smell unchanged in the case of repeated frying processes at very high temperatures, for a low browning time, ie NOT borrows the taste or smell from one preparation to another. But it can be used successfully any type of preparation: salads, baked goods, fried, fried, etc.

As a matter of fact, for those who may not know, "Prutul" oil factory, from Galați, is the factory with the longest tradition in the production of vegetable oil in Romania. It was founded in 1893, so last year it celebrated 125 years of existence.

An important thing to remember is the fact that sunflower, the raw material from which the vegetable oils from "Prutul" are made, comes from Romanian farmers from all over the country, being purchased directly from them.

Omega 9 fatty acid is a monounsaturated fat, known as oleic acid. Its use lowers cholesterol levels, which implicitly reduces the risk of cardiovascular disease, prevents atherosclerosis (stiffening of the arteries), reduces insulin resistance, improves the functioning of the immune system and protects against certain cancers.


And, because we are already beginning to think about the festive meal on Easter day, in the preparation of this stew recipes I chose to use a chicken breast but chicken pulp can be used just as well. The cooking time will be a little different, but it will certainly be just as tasty.


Mini tarts with meat and mushrooms

1. Sift the flour on a plate, make a hole in the middle and put an egg and salt. Add the diced butter and knead. Gradually add water and mix until a crumbly dough is obtained.

2. Wrap the dough in foil and leave in the fridge for 30 minutes.

3. Peel an onion, chop it, then fry it in a little oil.

4. Add the minced meat, washed and chopped mushrooms and season with salt, pepper and paprika. When they are ready, take them out on a baking sheet. Mix with the triangles of melted cheese, two tablespoons of sour cream and one egg.

5. Line the tart forms with butter and flour.

6. Divide the crust into several parts, spread it with the rolling pin, then put it in the shape of a tart. Prick with a fork, and at the end put the filling.

7. Bake for about 45 minutes. Five minutes before it is ready, grease it with a mixture of cream and egg.


Method of preparation

Smoked ciolan meatballs

Clean the ciolan well (if necessary, lightly grind it on the stove) and shave it with a knife, wash it

Chicken liver

Boil the pipettes, hearts and livers, washed and cleaned well, with a little salt.