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Peasant pudding - appetizer

Peasant pudding - appetizer

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It is easy to prepare, harder to digest, full and inviting.

I boiled the potatoes in their skins, it seems to me that they keep their taste better. I let them cool, cleaned them and cut them into rounds. I boiled (at the same time as the potatoes, in a separate bowl) 11 eggs. After boiling, I peeled them and cut them into rounds. I sliced ​​the salami, grated the cheese and cheese, preparing them to be placed in a yena bowl.

So I put about two tablespoons of oil in the yena bowl, put a row of salami slices, a row of potatoes, a layer of cheese and a layer of eggs. The alternation of layers depends on everyone's taste. At the end of the rows, sprinkle the grated cheese and bake for about 10 minutes. Meanwhile, beat 3 eggs with salt and pepper (and other spices, to taste) and add over the cheese that has begun to melt. Leave in the oven until browned.

Have fun!

Pumpkin appetizer cake & # 8211 Delicious recipe explained step by step, with pictures

1. For starters, we put the pumpkins through the large grater.

2. Mix the zucchini with salt.

3. Using a knife, cut the dill. We cut the tomatoes into rounds and we mix the garlic with mayonnaise.

4. Strain the pumpkins into a separate bowl.

5. Add the eggs, dill, pepper, flour and mix well until smooth.

6. In a hot pan with oil, fry a pancake consisting of a quarter of the composition.

7. At the end, line the pancakes with mayonnaise, tomatoes and form the cake.

We ate this salad in Greece and we liked it. The ingredients were easy to guess, so I made the salad at home at the first opportunity.

Here is a recipe that I can't give you exact amounts, as I usually do. Zucchini can be bigger or smaller, I recommend you adjust the consistency of the dough as you feel the need, by adding almond flour or psyllium bran or water. The dough should be thick enough for Continue Reading & # 8220Pumpkin Patches & # 8221

Appetizer pudding

1. Put the butter in a bowl and rub well with a pinch of salt. Once it has the appearance of a fine cream, mix lightly with the eggs added one by one.

2. Wash and chop the dill, then add to the composition. Grate the cheese, cut the ham into cubes and put in the butter cream.

3. Sift the flour and add it to the composition, stirring gently, in one direction, so as not to leave or form lumps.

4. Wallpaper a round tray with butter and breadcrumbs and pour the composition obtained. Garnish with slices of tomatoes and thyme and put in the oven at the right temperature.

5. After baking, remove, allow to cool and then cut. It can also be served as an appetizer.

5 / 5 - 2 Review (s)


It's hot and I know you don't want to turn on the ovens, but this recipe is worth it because it cooks quickly, baking doesn't take long, and the taste is phenomenal. It is a light, summer, cheap and tasty food.

I like his lunch at lunch, along with the salad, but it also fits on appetizer platters, cut into small pieces, or as a side dish for a hearty meal. It is good both hot and cold, it can be stored for 3-4 days in the refrigerator, it can be packaged, it is a recipe to keep.

For the preparation we used Pambac flour type 000 and we obtained a fine, aerated, perfect dough! I highly recommend Pambac products if you do not already use them.


170 g Pambac flour, type 000.

Butter and breadcrumbs for the tray

I washed and cleaned the pumpkins, sliced ​​them and set them aside.
I melted the butter in a bowl, then added: eggs, milk, flour, baking powder, pepper and cheese. You can use any cheese that melts nicely, I "recycled" a piece of cheddar and a piece of tilsit. As the cheese is already salty, I did not add salt to the composition.
After mixing the dough, I added the pumpkin slices and mixed.

I greased a 20 & # 21520 cm tray with butter and lined it with breadcrumbs. You can also use baking paper, but for crisp and delicious edges I recommend the breadcrumbs.
I turned the dough over in the pan, grated Parmesan cheese on top and put it in the preheated oven at 180 degrees for about 35 minutes. (Until it browns well).

After baking, I let it cool a bit and served it hot with spicy sauce and baked pepper salad.

1. Wash, break the cauliflower bunches from each other and scald them for a few seconds, then remove them with a whisk.

2. Place the cauliflower inflorescences in an oven tray with the bouquets facing up. Try not to leave large spaces between the pieces of vegetables.

3. On top of the cauliflower bunches, pour the composition obtained from beating the eggs with the yogurt, grated cheese, salt powder and finely chopped dill.

4. Bake the cauliflower pudding for about 35-40 minutes at 180 degrees, or until the cauliflower pudding is well browned.

Appetizer recipes for festive meals: Appetizer pudding with pressed ham and vegetables

A holiday is approaching and you don't know what to put on the plate with appetizers? Add to the list this delicious and good-looking appetizer pudding with pressed ham and vegetables, which will add color to the plate with festive appetizers.

Appetizer pudding with pressed ham and vegetables

A holiday is approaching and you don't know what to put on the plate with appetizers? Add to the list this delicious and good-looking appetizer pudding with pressed ham and vegetables, which will add color to the plate with festive appetizers.

Ingredients for the recipe Appetizer pudding with pressed ham and vegetables

  • 3 eggs
  • 150 g sm & acircnt & acircnă
  • 200 g flour
  • 250 g of ham
  • 2-3 red peppers
  • 1 small zucchini
  • a few strands of green parsley
  • salt to taste
  • pepper
  • thyme
  • 1 teaspoon baking powder
  • 20 g butter, to grease the pan

Preparation for the recipe Appetizer pudding with pressed ham and vegetables

Put the zucchini on a large grater, and the peppers are cleaned and chopped into cubes.
& Icircntr a bowl, prepare pudding dough. Mix the eggs with a little salt, then add the sm & acircnt & acircna and the grated zucchini.
Homogenize the composition and add some of the flour mixed with baking powder.
The pressed ham is cut into cubes the size of peppers and added to the composition together with the pepper.
Follow the finely chopped greens and match the taste with salt and pepper.
Depending on the consistency of the pudding, flour is added.
It must have a thicker consistency than a classic cake recipe.
Line the tray with butter and pour the pudding composition into it.
Level evenly and bake the appetizer pudding with zucchini, peppers and ham for 35-40 minutes at 180 degrees.
Allow to cool well, then portion and serve.

Bread pudding (appetizer)

As I promised when I published the recipe for bread pudding, dessert version (see recipe here), I also made the appetizer version. And it turned out good. Very similar to appetizer cake (see recipe here). So, another recipe that capitalizes on the leftovers from the fridge, turning them into good looks.


Bread scraps - 250 g
Ham-80 g
Salam-24 g
Cheese-100 g
Pickles-1/2 cup (donuts, cucumbers)
Milk- 1l
Parsley- 1 link

1-Ham, salami, cheese, pickles and parsley are crushed.
2-Break the bread into small pieces and mix with the other ingredients.
3-Add raw eggs, salt, pepper and milk and mix well. The bread must be well soaked in milk.
5-Put the mixture in a tray lined with baking paper and leave in the preheated oven, over low heat, until it thickens.

Turn the oven to 180 degrees. We wash the cherries and clean them of stalks and seeds. Separately, mix the eggs with a pinch of salt and sugar until frothy. Then add the melted and tempered butter, then the milk and homogenize the composition. At the end, add the flour and cherries.

The dough should have a consistency similar to that of pancakes, only slightly thicker. After obtaining the dough, grease with butter a tart shape of about 30 cm and pour in it the composition of clafoutis with cherries. Bake the tart for 30-35 minutes. But we also do the toothpick test, after this time has passed. The cake may need some time.

After the dessert is baked, let the cake cool, dust it with vanilla-flavored sugar and portion it.

Cookbook: Pudding with white sauce and cheese

Served both as an appetizer and as a savory dessert, this pudding is very tasty and nutritious and can be served between meals as a simple snack.

Ingredients: 150 g telemea cheese or half telemea and half bellows cheese, or cheese, 100 g butter or margarine, 100 g flour, 4-5 eggs, 1/2 l milk, salt.

Preparation: Take an enameled bowl, melt a little fat in which to pour the flour and then quench with hot milk, added 2-3 times, mixing well each time, until all the lumps formed. Remove from the heat and allow to cool slightly. When the sauce is almost cold, add the yolks and grated cheese. If the cheese was not salty enough, the composition is salted before putting the egg whites, mixing well. The egg whites are beaten and when the egg white is hard and homogeneous, it is poured over the composition and mixed lightly, with the aim by moving it from top to bottom. The composition is placed in a 2 l saucepan, greased abundantly with solid margarine and lined with breadcrumbs or flour, which is then placed in a well-heated oven beforehand. Leave for 30-40 minutes until the pudding browns nicely. Do not open the oven for 20 minutes. When it is taken out of the oven, pass it with the knife on the edge, so that the pudding comes off if it has stuck, then put the serving plate on top of it and turn it over.

Extraordinarily tasty potato and meat pudding & # 8211 a perfect food for a large family

& # 8220Meat and potato pudding & # 8221 is a delicious, cheap and very hearty food. It is prepared from affordable and hassle-free ingredients. With harmoniously combined ingredients, you will get an extraordinary meal. It can be served for lunch with a salad of fresh vegetables.

-spices (nutmeg, dried garlic)


1. Peel the onions and cut them into pieces.

2. Put the minced meat in a bowl, add salt and pepper, mix.

3. Heat a frying pan with oil, put the onion and fry for 5-6 minutes. Add the minced meat and fry for 5 minutes.

4. Peel the potatoes, cut them into large pieces and boil them in salted water until they are ready. Then grind them into a puree. Add the butter, mix and pour the cream. Stir again, sprinkle the spices, add the eggs and mix.

5. Grate the cheese.

6. Line the bottom of a removable paper with baking paper, grease the walls with butter and sprinkle with breadcrumbs. Shape half of the mashed potatoes and sprinkle with cheese. Then put a layer of minced meat, sprinkle with cheese and cover with the remaining puree.

7. Mix the remaining cheese with the cream and place the mixture on top of the potato layer.

8. Preheat the oven to 200 degrees and bake the pudding for 30 minutes. Remove the pudding from the oven, remove the sides of the form and serve.

Video: Cod Liver Potato Salad Bruno Albouze (July 2022).


  1. Archenhaud

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  2. Arashinos

    It is a simply magnificent idea

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  4. Faekus

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  6. Cafall

    super fat

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