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Appetizer hearts

Appetizer hearts

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I spread the sheet of dough and with the help of a heart I cut the dough. Then I made ears out of two hearts each. From each pair I cut one of the hearts with a smaller heart shape. I separated the egg whites from the yolks. I beat the egg whites with salt powder and I mixed the egg whites with milk. Then I glued with a little egg white a perforated heart over a compact heart and I leveled the side edges a little with a knife. I placed the hearts in a tray lined with baking paper. I greased them with yolk on top. I put the tray in the hot oven and baked them until they were browned.

When they cooled, I decorated them with cream cheese (I made cream cheese like this: I mixed the buffalo cream on the grater with melted cheese).

Appetizer with heart-shaped cheese

Appetizer with heart-shaped cheese from: butter, olive oil, salt, vinegar, flour, poppy seeds, soda, cheese, egg.


  • 250 g butter
  • 1 teaspoon olive oil
  • 1 teaspoon salt and vinegar
  • about 250 g of flour
  • 30 g poppy seeds
  • 5 tablespoons soda
  • 50 g of cheese
  • 1 egg for greased

Method of preparation:

Sift the flour into a bowl, add the diced butter and mix. Add the grated cheese, oil, vinegar, salt and soda. Knead by hand for 15 minutes, until you get a homogeneous dough, wrap the dough in plastic wrap and keep it in the refrigerator for 30 minutes.

Spread the dough on the work table or on a plate sprinkled with flour. Cut out hearts with a cookie sheet.

Place them in a tray on baking paper, grease them with beaten egg, sprinkle with poppy seeds and bake them over medium heat, in the preheated oven, for 15 minutes, until lightly browned.

Pipette stew, ingredients

(I would say that 3-4 people can get enough of these quantities, depending on how much they like stew)

  • 650 grams of pipettes and hearts
  • 2 medium onions
  • 3 tablespoons oil (I used olives, it's good for anyone)
  • 2 teaspoons sweet paprika
  • 1 clove of garlic
  • 1 bay leaf

How to prepare pipote stew

1. The pipettes I used, as I have already mentioned, come from different countries. Obviously, they also had different sizes. So, first of all I cut them into approximately equal strips (picture 1). I put the oil in a saucepan and lightly heated it over medium heat. I added finely chopped onion and a pinch of salt (picture 2).

2. Saute the onion over low heat for about 8 minutes, stirring constantly, until well softened. When the onion softened, I added the pipettes and hearts (picture 3). Stirring further, I hardened the onions with the onion until they were light in color and left liquid. I then added paprika, pepper and 1 teaspoon of salt (picture 4). I mixed well, mixing the spices. I poured hot water until they were covered with liquid (picture 5). If you have chicken soup, it is good to use it instead of water.

3. I added the bay leaf, I covered the pan with the lid, I boiled the pipettes and the hearts on a very low heat, without boiling. I filled it with hot water whenever needed. Normally, boil the pipettes over low heat until well tender. As I had all kinds of pipettes, it took two hours to simmer until I couldn't find any hard pieces. I tend to think that the long time it took for the pipettes to freeze was due to the turkeys, which are probably stronger. The idea is to boil until it softens well, not to have a very rubbery consistency.

Finishing the meal

4. After they have all boiled well, let the uncovered pot boil until our pipote stew decreases to the desired consistency. Add the broth. Optionally, you can mix the broth with 1 tablespoon of grated flour before adding it to the sauce, if you want it to be more bound. Also now add the crushed garlic clove. It boils for a few more minutes.

Serve hot pipette stew, along with your favorite garnish. For me, my favorite garnish will always be a mamaliga bot. As well, pipote stew goes well with plain rice or with mushrooms, potatoes naturally or puree or plain cooked macaroni. It was all good, I had a craving! All that remains is to undertake some research when I go to my mother-in-law, because my husband, although he said that he has nothing to comment on and he liked it too, is of the opinion that his grandmother's was different & # 8230

Great appetite!

Top 6 most delicious and good-looking appetizers - Christmas and New Year's table will look great!

We present you the recipes of the most delicious and good-looking appetizers, only good for the holiday table. They are simply prepared from affordable ingredients, being very delicious and flavorful. With a little skill you will be able to amaze the guests with an aperitif. Among the recipes below, you will surely find something to your liking.


We present you a delicious snack recipe with cheese, served on chips. It is prepared simply and quite quickly, being very good-looking and served in a very comfortable way for guests. It is an appetizer only good both for a festive meal in the family and for a party.


Method of preparation

1. Finely chop the tomatoes. If they have too much juice, drain it.

2. Finely chop the greens. Grate the cheese.

3. Mix the grated cheese with the tomatoes and greens.

4. Add the crushed garlic and mayonnaise. Stir.

5. Fill the chips with the obtained filling. Arrange them on a plate and decorate them with olives.


We present you a recipe for small sandwiches, super delicious and good-looking. From affordable ingredients and a little skill you get an aperitif with a pronounced aesthetic effect, which will immediately conquer all guests.


- greens (greens, parsley)

Method of preparation

2. Cut the bread into small slices the size of future sandwiches.

3. Grease the side of the slices of bread with cream cheese. Spread the bread with cream cheese mixed with chopped greens on top.

4. Sprinkle the sides of the bread with a little greenery.

5. Arrange a parsley leaf on top.

6. Cut the cherry tomatoes in half and the olives into 4 parts.

7. Arrange half a cherry tomato and a quarter of an olive on each slice of bread.

8. Cut the black dots in the same way from the olives, and you get the ladybug's eyes with a little mayonnaise.


We present you a recipe for super delicious, good-looking sandwiches, prepared in record time. From perfectly combined ingredients, you get an irresistible delight for the holiday table. If you prefer a slightly spicy appetizer, add a little crushed garlic.


Method of preparation

1. Cut the bread into heart-shaped pieces using a cookie cutter.

2. Arrange a slice of salmon on a slice of bread and cover with another slice of bread.

3. Grease the top slice with butter and arrange the red caviar on it.

4. Grease the sides of the sandwiches with a little butter and sprinkle with dill.

5. If desired, you can decorate the sandwiches with a little mayonnaise, parsley leaves and lemon.


We present you a recipe for spicy spreads with cheese. They are easy to prepare, delicious and good-looking. By keeping the basic ingredients, you can vary the other ingredients for these canapés. The decor and accent of flavors or taste may vary depending on your preferences.


- 4 packets of melted cheese

- 1 red bell pepper

Method of preparation

1. Grate the cheese.

2. Cut the bell pepper into small cubes.

3. Finely chop the garlic and greens.

4. Mix all the prepared ingredients with 100 g of mayonnaise and leave the mixture at room temperature for 10 minutes. Then add the remaining mayonnaise.

5. Arrange the filling obtained in tartlets. You can use a pastry bag.

Note: If you do not have tartlets, you can serve the salad obtained in a bowl. Also, you can form from this medium-sized balls, which you arrange on lettuce leaves.

We present you a very delicious and good-looking snack recipe. It is a less common appetizer, which will not go unnoticed. With a little skill and perfectly combined ingredients, you get a fragrant and filling snack.


- 7 eggs (3 boiled eggs and 4 raw eggs)

- 1 teaspoon of baking soda

- 250 g of cheese (or melted cheese)

Method of preparation

1. Prepare the top: pass the liver and onion through the mincer. Add kefir, eggs, baking soda, salt and pepper. Gradually add the flour and mix until you get a homogeneous mass.

2. Fry thin pancakes from the dough obtained in a pan with hot oil.

3. When they have cooled, cut small circles into a round shape. You can use a small glass.

4. Grate the cheese (melted cheese) and mix with the crushed garlic, mayonnaise and chopped dill.

5. Grease the pancake circles with the resulting filling. Overlap 3-4 layers. Sprinkle with finely chopped pancakes on top.

6. Separate the egg white from the boiled eggs. Grate them in separate bowls.

7. Grease the sides and top with mayonnaise. Cover the sides with grated egg whites and sprinkle with grated egg yolk on top.

8. Arrange the pancakes on a plate (if desired, on a plate with lettuce leaves).

9. On top, assemble the bees, made of green and black olives (if desired, combined with radishes or cucumbers and parsley leaves).

We present you the recipe for a delicious and very attractive appetizer. They are prepared simply and quickly, from simple and affordable ingredients. With a little skill you get a very beautiful and colorful snack, being very convenient to serve.


Method of preparation

1. Grate the eggs. Cut the ham into 0.5 cm cubes. Put the cheese through the small grater.

2. Mix the eggs with the ham and cheese. Add mayonnaise and salt.

3. Cut the cherry tomatoes in half. Cut cucumbers into 0.5 cm thick slices.

4. Arrange the lettuce leaves and cucumber slices on a plate. From the filling obtained, form some medium-sized balls and arrange one ball on each slice of cucumber. This way you get the mushroom stalks.

5. Cover the stems with half a cherry tomato and decorate the mushroom hat with mayonnaise dots, using a toothpick.

Top 6 excellent tomato appetizers

Do you want to impress your guests with some delicious and original appetizers, but you don't want to spend the whole day in the kitchen? Team Bucă has prepared a selection of 6 special appetizers with tomatoes, which are not only very easy to cook, but are also a good opportunity to demonstrate your creativity and good aesthetic taste.


Cut a few tomatoes lengthwise diagonally at a 45-degree angle (cut approximately ⅓ from each tomato). Combine the larger pieces to form the "heart" and secure with a skewer stick. You can put one or more hearts on a stick. Season the romantic appetizer with your favorite spices, add a few drops of olive oil and garnish with arugula or mint leaves.


If you are a little bored with the classic version of stuffed egg mushrooms, you can opt for an appetizer that is just as tasty and elegant, but a little different. To make the "foot" of the mushroom, you need to prepare a mixture of: 200 g of cottage cheese (9% fat), 2 tablespoons of sour cream, a pinch of salt, finely chopped basil and dill and a clove of crushed garlic . Mix the composition well and shape the "feet" with wet hands. Place the "feet" on a plate and cover them with "hats" made of tomato halves. At the end, decorate the "hats" with mayonnaise dots.


For this appetizer you will need cherry tomatoes or smaller ordinary tomatoes. Make 3-4 chaotic cuts in red (like pockets), so that you get 2-3 rows. Put a slice of cheese in these "pockets" (you can use slices of melted cheese, mozzarella, etc.), thus forming the "petals" of roses. Season with salt and pepper to taste. Garnish with slices of salmon, arugula and mint. Add a few drops of oil.


Fry the eggplant and pumpkin slices on both sides and then bake them, with a little oil, in the oven for 20 minutes. Prepare a mixture of: 100 g of melted cheese given through a grater and basil, dill and a clove of finely chopped garlic. Form the "turrets" by alternating slices of tomatoes, eggplant and pumpkin greased with the cheese mixture.


The classic Italian salad recipe "Caprese" can easily be turned into a delicious appetizer and very easy to prepare. Make a few deep cuts in a medium tomato, with a sharp knife, forming some "pockets". Put a slice of mozzarella and a basil leaf in each "pocket". Place the composition on a plate, season with salt to taste and sprinkle abundantly with extra virgin olive oil.

6. "RED shawls"

Elongated tomatoes would be suitable for this recipe. Cut the top of the tomatoes transversely into 4 parts, imitating the "petals" of the tulips. Carefully remove the core. Prepare, using a blender, a paste of skim cheese and salted salmon (marinated) in a ratio of 2: 1. Then fill the tomatoes with this paste. Make "tulip stalks" from green onion leaves.

Aperitif check & # 8222Mozaic & # 8221

I was inspired by Ancuta from the kitchen, but I prepared it for multicooker.
It is very good, I really like it, it has a consistency somewhere between pudding and cake.
What makes me happy is that it didn't come out wet as I expected.
I changed the quantities and ingredients depending on what I had in the fridge.
Thanks, Ancuta, for the inspiration! & gt: D & lt
[ingredients title = & # 8221Ingrediente & # 8221]

  • 4 eggs
  • 150 gr sour cream
  • 150 ml of mineral water
  • 300 gr flour
  • 100 ml oil
  • 150 gr smoked neck
  • 100 gr cheese
  • 250 gr preserved mushrooms
  • 1 red pepper
  • 1 small red onion
  • 100 gr seedless green olives
  • thyme
  • pepper
  • 1 sachet of baking powder

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

Grease the multicooker bowl with a little oil and add the cake composition to it.
Place the dish in the appliance, connect the appliance to the power supply and from the MENU button, set the BAKE program.
Set the time for 40 minutes, from the COOKING TIME button, and the temperature to 180 degrees, from the TEMPERATURE button.

Close the lid and press the START button.
10 minutes before the end of the time, I turned the cake on the other side to brown nicely.

After the time expired, I disconnected the appliance from the power source and left the cake in the pot for another 10 minutes, in order to cool down gradually and not to change its shape.
It is a delight, especially served with ketchup or tomatoes!
It has a pleasant color, this mosaic appetizer cake, an intense yellow from country eggs.

Salmon bruschettas

Salmon bruschettas are an appetizer much appreciated by fish lovers and not only by them, they are made quickly and with only a few ingredients. I always prepare them when guests are announced, for holidays or even on Friday evenings when together with a glass of white wine we are talking about a family story.


If you are preparing a formal meal for your guests or just a party with friends, it should not be missing appetizers. They are served before the meal and must be tasty but not so consistent as to saturate them.

They can be served appetizers and without following a proper meal, for example at receptions and cocktails. But in general, this dish is put on the table when there is a longer period between the arrival of the guests and the start of the meal, so that they have an occupation.

Appetizer plates can be placed on the table after guests sit down or before. In the second case, they can sit at a fixed point - the "buffet" type - or they can be served by waiters who pass with full plates among the guests.

If you are preparing a formal dinner, you should know what "appetizers" mean. We have become accustomed to calling any food that is served before a meal. In fact, chefs know that there are conditions for a food to be called that, and cheese or fruit served alone is not really an appetizer. For example, a piece of melon is not an appetizer, while a piece of melon wrapped in a slice of raw prosciutto is an appetizer.

As appetizers you can try recipes for eggs filled with various creams, stuffed tomatoes, mini tarts with caviar, cheese, meat, rolls with vegetables and sausages or fish, meatballs or meatballs, terrines with fish, pancakes with vegetables or meat, strudels and In general, anything dictates your imagination. Eggs, melted cheese, mayonnaise, vegetable combinations, etc. can be used as a filling for eggs or tomatoes.

If you prefer to serve as appetizers simple foods, such as vegetables or sausages, you can put next to them on the table and a few bowls with different sauces.

Among the most used modern appetizers are the so-called canapés, whose tradition started in France and was later adopted by the English. Canapés usually consist of a small piece of bread or biscuits greased with cream and sometimes decorated with greens. These snacks are small enough to be eaten in one gulp.

Skilled chefs compete in food combinations that give a pleasant and unexpected taste: toast with cream cheese and smoked salmon, bread with black caviar and mint, etc. Many combinations are allowed and you may not know how tasty these appetizers are until you try them. The piece of bread you use can be cut round, triangular or in fancy shapes.

Check with tuna and sun-dried tomatoes

The savory cake is a delicious appetizer that you can prepare for the family on holidays. It's a quick recipe with a few ingredients. Here's how it's done.


  • 300 gr flour
  • 200 ml of milk
  • 100 ml of olive oil
  • 100 gr of dried tomatoes
  • 50 gr parmesan race
  • 50 gr cheese
  • 3 eggs
  • 2 cans of tuna
  • A sachet of baking powder
  • Chopped parsley
  • Salt and pepper.

Method of preparation

Put the eggs, milk and oil in a bowl and mix everything. The flour and baking powder are also mixed and added to the liquid composition. Add the grated Parmesan cheese on top and mix until a homogeneous dough is obtained.

Add the finely chopped and drained tomatoes, drained tuna, parsley and season to taste. Mix everything until smooth. Line a cake pan with butter and flour and add the dough over it. Bake the cake for 30 minutes at 180 degrees, then remove from the cake tin and leave to cool for 5 minutes. After cooling, cut into slices and serve hot.

Festive appetizer & # 8211 Salted cheesecake with goji and dried raw neck

This cheesecake was absolutely sensational and to be fair, I should have presented the last one, as a real star. It's just that, having a longer time not so much preparation, but setting, I actually started with it, and I used the waiting time to take care of the other appetizers.

Festive appetizer ingredients & # 8211 Salted cheesecake with goji and dried raw neck

  • 100 grams of salted biscuits / crackers
  • 80 grams of melted butter
  • 275 grams of cream cheese
  • 100 grams of cream with 25% fat
  • 60 ml. the water
  • 5 grams of gelatin
  • salt and white pepper
  • 1 packet of raw dried neck in thin slices (I used Salinate)
  • 20 grams of dried goji

Preparation of festive appetizer Salted cheesecake with goji and dried raw neck

1. Crush the biscuits and mix well with the melted butter. It is pressed into a tray, large enough to fit 4 circles with a diameter of 7 cm (that's how much my cheesecakes had). Refrigerate.

2. Place the raw dried neck, slice by slice, on a tray covered with baking paper and put in the preheated oven at 180 ° C for 7-8 minutes, until it becomes crispy. Allow to cool then break into crispy pieces.

3. Hydrate the gelatin in 25 ml. cold water. Beat the cream in a pear shape with the rest of the cold water and rub the cheese cream separately with a spatula, until it becomes creamy.

4. Dried goji berries, which bring a touch of acidity and exactly as much sweetness as needed, are chopped into pieces with a knife. If you do not have goji, they can be replaced with dried cranberries.

5. After the gelatin is hydrated (when it has absorbed all the water) it melts in 10 seconds in the microwave or in a bain-marie and is added over the cream, with which it is homogenized.

6. Add the chopped goji berries and gelatin cream over the cream cheese and mix well. Season with salt and white pepper to taste.

7. Immediately pour the cream cheese mixture over the molded biscuits. Level as well as possible. Preferably, it is given in the freezer, where our salty cheesecake will set (harden the gelatin) in 30-35 minutes.

8. After it has hardened, transfer the tray to the refrigerator. Just before serving, portion into whatever shapes you want. I cut 4 circles with a ring with a diameter of 7 cm. The edges were not lost, they were sensational at breakfast.

9. On each piece I sprinkled crispy pieces of dried raw pork neck, which perfectly complemented both the taste and texture of the appetizer.


  1. Enkoodabaoo

    It is remarkable, very good information

  2. Eadwiella

    This topic is simply incomparable :), I like it))) very much

  3. Bradyn

    You are not like the expert :)

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