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Stuffed wand Nicoise

Stuffed wand Nicoise

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Prepare the dressing, mixing finely chopped onion with olive oil, vinegar and mustard. Leave it to cool a little until the other ingredients are prepared.

Drain the tuna and sprinkle with lemon juice, then mix with mayonnaise.

The wand is cut in half lengthwise, but not completely. You can remove part of the core or you can press by hand. Grease with dressing. Place the tuna, tomato slices, egg slices, olives and anchovy fillets on top. I sprinkled over the dried basil tomatoes.

Roll tightly in aluminum foil and leave to cool until the next day. it is sensational after being cold, very juicy and good bad! but you can eat it immediately, it depends on the greedy people around you :) We also made it as a senvis with slices of wholemeal bread with seeds, just as good.

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Stuffed bread

This can easily be described as & # 8222student food & # 8221. It's cheap, it's a lot and it's good. And it's about the village. Not much story is around her. It can be made with bagel, bagel (which is obviously smaller), baguette and, of course, baguette (the diminutives scratch my brain, how do you do?).

First I cut a lid on top of the bread.

I took out the core and mixed it with mozzarella (you can put any kind of cheese you want), egg, chopped mushrooms, salt, pepper, parsley.

I also mixed some chopped bell peppers. I filled the bread with it (from here would the expression & # 8222 full of itself & # 8221 have started?) Plus the ones mentioned above, I put it on baking paper and in the tray with it then in the hot oven. Ten minutes at 180-190 degrees Celsius.

I didn't throw away the lid, I don't like to waste food. I placed three thin slices of ham on it, sprinkled & # 8222 the installation & # 8221 with olive oil and put it next to the bread in the oven.

No, do we go to math, veterinary medicine or law?

Break the eggs into a bowl, then beat them with a fork and gradually add the rest of the ingredients. Add milk or sour cream, bacon, cheese and green onions. Depending on your preferences and what you have at hand, you can change certain ingredients in the recipe.

Cut a wand at the top, forming a hollow from one end to the other. Remove part of the core, making room for the composition of eggs, bacon and cheese.

After you have lined a tray with baking paper, put the hollow baguette in it, fill the empty space and arrange the filling so that it does not flow into the tray. Place the container in the preheated oven at 175 degrees Celsius, not more than 25 minutes. It is important that the baguette filled with bacon and cheese is slightly crispy on the outside and soft on the inside. After the preparation is ready, take the tray out of the oven and slice the stuffed baguette. Serve the dish while hot.

Try this too baguette recipe filled with bacon and cheese at breakfast! The dish may not be on the list of light meals, but it is certainly a tastier and more filling option than many others.

& # 8211 1 baguette, 100 g sliced ​​homemade ham (Cristim), 100 g melted cheese with greens, 3 cherry tomatoes, 1-2 strands of green parsley, margarine

Remove the corners and cut the baguette into 3 pieces. Cut each piece ½ lengthwise and remove the core. Grease the inside with cheese, sprinkle with parsley leaves and cover with slices of ham. In a piece of baguette we place a tomato cut ½ lengthwise.

We cover the second piece of wand. Grease the outside with margarine and place in a tray lined with baking paper. Put in the preheated oven, over medium heat, 5-7 minutes, until golden brown. Serve hot.

Au gratin baguette, stuffed with vegetables and mozzarella

If Easter is over (everything, I hope) and if we managed to reuse (successfully, I hope) the leftovers from the hearty meals, it would be time to bring spring back to the plates. And that means more colorful and lighter meals. But we never omit the tasty component. Not me, at least.

Healthy is not equivalent to tasty, in the view of many. I don't think so. And because I recently returned from Tuscany, obviously loaded with goodies (including all kinds of wonderful cans, from a factory I visited and which I will tell you about soon), I also brought a scent Mediterranean in my post-Easter and Romanian spring.

And they all ended up in a stuffed baguette, au gratin in the oven.

You need half a French baguette, which you slice, that is, cut, but not completely. Grease the slices of bread with olive oil, and put various ingredients between them. I used slightly browned zucchini on the grill, sun-dried tomatoes in olive oil (actually, I greased the baguette with this olive oil, already flavored with basil and garlic), slices of mozzarella. But you can opt for other ingredients: mushrooms, bell peppers, sauteed spinach, grilled chicken breast, cherry tomatoes, artichokes in oil, olives. I think that the version with vegetables and cheese is perfect after the Easter meals, it is full, but it is not heavy.

After filling the baguette, place it in a tray with baking paper and leave it in the preheated oven for 10 minutes at 180 degrees (medium to high heat). Then slice it and share it with your loved ones. Don't be selfish.

Friday, June 17, 2016

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Tomatoes - 71 recipes

Cooking recipes with tomatoesi - delicious soups and broths, pasta sauces, salads, stuffed tomatoes, etc.

Tomatoes or tomatoes are a much sought after vegetable all year round, irreplaceable in cooking or salads. From these are prepared consistent juices, rich in vitamins, broth, concentrated pasta, preserves, paprika, vitamin flour, compote, jam or even jam.

  • water 83.7%
  • carbohydrates 3.40%
  • protein 1.25%
  • vitamin A 2-6 mg
  • vitamin B1 mg 0.03-0.1
  • vitamin B2 mg 0.05-0.07
  • vitamin C mg 0.005-0.008
  • vitamin P mg 0.1-0.2

There are varieties of tomatoes for salads, varieties for industrialization, for canning, etc. If we want to prepare, for example, a salad, we will buy tomatoes of large and fleshy varieties, with thin, smooth, homogeneously colored skin. They have a pleasant taste and a higher proportion of sugars and acidity.

Varieties for industrialization have smaller fruit and thicker skin. They are musty, with a lot of dry matter. They are used for juices, broth, tomatoes in broth, canned bottles, canned soups, etc.

Depilation of tomatoes is very easy if we boil them in boiling water for a few minutes then pass them under a stream of cold water.

Wand stuffed with cheese and bacon

Quick and easy recipes that do not require cooking, are great when you have to prepare a meal for guests or you just want something quick and delicious. This baguette stuffed with cheese, bacon and vegetables is also part of this category. It is delicious, it is made extraordinarily easy and you do not need who knows what experience & icircn kitchen. Plus, it looks sensational and in section, when it's sliced.

  • 250 g cream cheese
  • 100 g goat cheese
  • 1 clove of garlic
  • 1 red bell pepper
  • 1/2 cup dried tomatoes
  • 1/4 cup kalamata olives
  • 70 g bacon or mussels
  • 2 teaspoons parsley
  • 1 teaspoon thyme
  • salt
  • pepper

Cut off the ends of the wand and remove the core. Use a bread knife to remove the core completely and work on both sides.

Chop the pepper into cubes, cut the olives and tomatoes drained of oil. Cut the bacon or mussels into cubes and finely chop the greens. Crush or finely chop the garlic.

Mix all ingredients in a bowl. The cheese must be at room temperature to be easy to homogenize. Mix well and season to taste. Salt may not be needed, because goat's cheese is salty.

Fill the baguette with the mixture, using a spoon or a teaspoon with a long tail. Wrap the baguette in plastic wrap and refrigerate for at least two hours before cutting and serving.


If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Valerie's Food

Easy to prepare and tasty recipes from traditional and international cuisine.

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Easy to prepare and tasty recipes from traditional and international cuisine. Decorations in modern, vintage style and depending on the season. I choose the dishes with increased care, to highlight the color and shape of the dishes. And the pictures are made exclusively by me.

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