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Appetizer croissants with beer sausages

Appetizer croissants with beer sausages

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The puff pastry is left to thaw, then spread on the work table, cut into rectangular strips, then diagonally, in the form of a quadrilateral: D

Grease the quadrilaterals with tomato sauce, flavored with basil, sprinkle with oregano and place a sausage on each piece. Roll tightly and place in a heat-resistant tray lined with parchment paper.

Grease the croissants with the egg yolk, sprinkle the seed mix, then bake in the preheated oven, about 15 minutes on medium heat, approx. 180 degrees C.

Good luck and good luck!


- knead well, it must be a dough that does not stick to your hands. It is easy to work, does not need to be kneaded much. If necessary, you can add a little more flour.

- make the ball and put it in a bowl away from the current to leaven

- after he grew up, I overturned him on the floured table

- I started to stretch it, it stretches perfectly

- I cut the sheet into suitable squares, surplus & # 039 from the edges, I stretched it and squared it again

- in each square we can put nuts or pieces of shit

- I then curled them all, and put them in the baking tray

- put in the hot oven at 175 degrees, for 20-30 minutes. I'm ready when he knocks on the door

- as hot as they were, I quickly gave them powdered sugar

Conclusions - the most delicious are the ones with shit! and I who did a little like that, and the rest & # 039 I filled them with nuts, I thought that shit is made shit & # 039, that it stiffens or sticks to our teeth, but on the contrary. Much better than those with walnuts.
The peel of the croissants is crispy and sandy, the croissant melts in my teeth, I really liked them.
Obviously, you can juggle fillings, except for salty ones.
So make the croissants, and have a hot tea with you, or a cold beer, as you wish, as you wish.

Retete by Pokhas

Carrot cake, mascarpone cream and chocolate icing

When I do something good, I can't help but post, take:


4 eggs
150 g sugar
600 g grated carrots
275 g flour
1 sachet of baking powder
2 teaspoons cinnamon
220 ml oil
a pinch of salt


250 g mascarpone
80 g old powder
2 tablespoons lemon juice
vanilla essence


4 tablespoons sugar
2 tablespoons cocoa
4 tablespoons water
50 g dark chocolate
100 g butter

We prepare the worktop first

- whole eggs are mixed with sugar and salt until the composition turns white. Add the cinnamon and oil a little while still mixing

- Put the grated carrots, give a few more revolutions

- sift the flour with baking powder and gradually incorporate it into the dough with a spatula with movements from top to bottom, in the same direction

- we prepare a tray, if you want a higher dough, then use a 20x30 cm tray, I used a larger tray and a smaller cake came out

- the tray is lined on the sides with oil and flour, baking paper is placed on the bottom

- pour the composition in the pan, level if necessary, put in the oven heated to 170 degrees for about 30-35 min

- In the meantime, prepare the mascarpone cream, ie mix all the ingredients from the cream and you're done. Refrigerate until the icing is ready


- In a saucepan put the sugar, cocoa on the fire, mix, add water and leave on low heat, stirring until the sugar melts.

Add the chocolate, when it is homogenous, turn off the heat, add the butter, mix.

Meanwhile, bake the top, peel off the edges with a knife and turn it over on a tray, leave to cool.

When it has cooled, cut it in half horizontally.
Remove the mascarpone cream from the cold, grease the top evenly, put the other top over.

Pour the icing in the center, it will drip on its own covering the whole cake, cut into squares.

The top is slightly moist, very fragile, fragrant and slightly sweet from carrots, the cream completes it with the taste of mascarpone which is slightly sour from lemon, and the coup de grace is given by the bitter chocolate that walks on the sky & # 039 mouth to tonsils and back.
Store in the refrigerator.

Sausages with sherry

It is a delicious and very elegant appetizer, to be enjoyed with your loved one at a romantic meal, or to impress your friends when they are visiting. If you eat a little more, it can be a meal in itself. I tell you, they conquered me and they will be present at the next festive meal!

The sausages you use should be thick. They can be anything you like. The original recipe I saw was with Morcilla blood sausage, but I used some peasant sausages.

I've used sherry in some recipes here, and I said then, I say it now: it's about sherry wine, a dry wine, not to be confused with cherry, that sweet drink. (In my deep ignorance, the first time I heard about Sherry I thought of Angelli, and so that others would not make the same mistake, it is better to be clear about what & # 8211 man is & # 8217 learns!).


  • an onion
  • 2 cloves of garlic
  • 2 tablespoons oil
  • a teaspoon of dried thyme
  • a teaspoon of sweet paprika
  • 225 g sausages
  • 2 tablespoons sherry sec
  • half a good loaf of bread
  • toothpicks

Peel the onion, as well as the garlic. Cut the onion into rounds and the garlic into small pieces. Heat the oil in a pan, heat the onion rings and the garlic. When they have taken on color, add the thyme and the paprika, then leave everything on low heat for 5 minutes, when it is ready, put it aside.

The sausages are cut into medium-thick slices, and they are perched on all sides in another hot pan, about 3-5 minutes until it is penetrated and crispy. Pour over the sherry and let all the juice drop.

The bread is cut into small slices, slightly larger than the diameter of the sausage slices. Each piece of bread is first covered with the composition based on onion and garlic. The pieces of sausage are fixed with toothpicks on top. Instead of toothpicks you can use bay branches or cocktail sticks, for an even more impressive look. Good appetite!

Cooking recipes for you

- 200 g of cottage cheese
- 200 g butter
- 200 g flour
- 2 tablespoons sugar
- 1 lgr baking powder
- vanilla sugar
- vanilla finesse
Mix the ingredients and leave the crust to cool for 2-3 hours. It works fast because it is very tender. I cut the hull into large triangles

and small (the smaller ones are sweeter), add a little jam, set them in the oven with them. Leave until slightly browned and while they are hot, roll them in powdered sugar.

mmmm. how tender and tasty they are.

Cooking recipes for you

- I kept it
- his
- Onions, leeks
- olive oil
- salt, pepper, delicacy, granulated garlic, bay leaf, paprika
- Lemon

season the trout, pass through the flour, put in a pan greased with olive oil, add the slices of onion, leek, bay leaf, lemon and sprinkle everything with oil

add the beer and put in the oven

here I strained the sauce from the pan, because it is very tasty

I melted a little butter and added lemon juice and greens for boiled potatoes (they are tastier that way)

Check with olives and sausages

Check with m & # 259sline & # 537i c & acircrna & # 539i, a slightly spicy snack, the ideal pair of a pint of beer.
Coriander It is an extremely popular spice, with a pleasant aroma of lemony. Its aroma can often be detected in Asian curry and is also used in European cuisine. It is generally believed to be native to the Mediterranean Sea and southwestern Europe.
Thyme It has been used for medical purposes for a long time, dating back to the time of the ancient Greeks and Egyptians. The name & bdquocimbru & rdquo comes from the ancient Greek word & acircnt thymos which & icircnseamn & # 259 & bdquofum & rdquo. The plant was burned in the Greek temples to show the devotion to Aphrodite, the goddess of love, with the smoke of it. Thyme is one of the most important vegetables used in Mediterranean cuisine.
Walnut comes from Moluccas, an Indonesian archipelago between Sulawesi and New Guinea. Today, walnuts are grown mainly in Indonesia, West India, Madagascar and Mauritius, but also in Brazil. A glass of walnuts just gives many kinds of mashed potatoes a wonderful aroma. It is also complemented with vegetable garnish, minced meat, soups and minced meat.

Photo: Chec cu m & # 259sline & # 537i c & acircrna & # 539i & ndash Arhiv & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
4 or & # 259
150 g c & acircrna & # 539i semiafuma & # 539i
150 g ca & # 537caval
150 g m & # 259sline f & # 259r & # 259 s & acircmburi
1 ro & # 537ie
100 ml white wine
4-5 tablespoons oil
250 g f & # 259in & # 259
1 sachet of baking powder
spices (coriander, thyme, walnuts)
ground pepper
Preg & # 259te & # 537ti a & # 537a:
1. Laugh like a horse and cut your slices. Op & # 259re & # 537ti ro & # 537ia, o cure & # 539i de peaj & # 259 & # 537i o tai cubule & # 539e. Cut the thin slices.
2. Keep an egg yolk for decoration, and sift the rest of the eggs in a fine bowl together with the baking powder, and in the middle make an ad-acircncitur in which you put the eggs. drizzle with a pinch of salt and a pinch of pepper. Mix the dough into a soft dough, which you incorporate as grated horse, olives, tomatoes, wine, wine, sugar, 2-3 tablespoons of oil and spices to taste. Homogenize the dough.
3. Pour the composition into a cake pan, pre-lined with baking paper greased with the remaining oil. Bake the cake over medium heat, until it passes the toothpick test. As soon as you take it out of the oven, grease it with the egg yolk and serve it only after it has completely cooled down.

Preparation 15 minutes Bake 45 minutes
Re & # 539et & # 259 de Mili & # 539a & # 536olea, Svini & # 539a, jud. Mehedin & # 539i

Appetizer croissants with beer sausages - Recipes

We really like beer sausages, so this time we tried to frame them as a main dish and to vary their consumption, strictly as an appetizer or as a snack. It is a food that tastes good, but also has consistency, which will get you out of trouble when you need to prepare something quickly.

N e c e s a r e:
200g beer sausages
300g paste
sos bechamel
sunflower oil.

P r e p a r a r e:
The pasta, I had spaghetti with egg, I boiled them according to the instructions on the package. I strained them and sprinkled them with sunflower oil.

I prepared the bechamel sauce, and in the last boil I put the beer sausages, cut into quarters. I put all the sauce over the prepared pasta and served. Simple, fast and delicious!

Homemade vinegar, other than wine or fruit

Find out how you can prepare vinegar at home, other than wine or fruit. You will use it in the preparation marinades (& # 8220marinades & # 8221) for meats (click here for marinades), you will sour the soups, especially the one from gighiri from Easter, you can use it instead of wine for steaks, when you run out of house wine, it has a lot of uses, I leave you at the end of the text some recipes that I use this vinegar. I also don't like summer salads (salad + tomatoes + cucumbers + onions), but it goes with winter ones, for example Beet salad with potatoes and vinaigrette. In summer I prefer sour ones with lemon juice or wine vinegar, but this yeast vinegar is excellent for food. I prepared the sauce from a marinated fish, the recipe that I will post soon, I got a fantastic taste only due to this vinegar that is added generously to the preparation. He wasn't ready to try it either when I cooked the can Capsicum (baked) in mustard sauce (click here for recipe). Careful! This is a weaker vinegar, I haven't tried it and I don't think it has enough strength to be used for pickles. I will experiment now, with a jar, to see how I hold it, but it is safer not to use it for pickles until I check.

The method works perfectly, it is proven by me and the time invested tends to zero, there is nothing left to work to get it. Why did I prepare? Out of great curiosity and because it seems that the recipe for beer yeast vinegar cannot be found in the culinary blogosphere and thus bring to attention a recipe that is almost 60 years old.
The taste is very, very similar to wine vinegar, but weaker. Somewhere, it also tastes like beer. It is a much milder vinegar than sour than any in the trade and that is why I like it.

Preparation time 5 minutes


  • 1 liter of plain water
  • 130 g honey
  • 1 slice of rye bread
  • 15-20 g of fresh yeast
  • a few raisins

PREPARATION of homemade yeast vinegar
1. Boil the sugar solution with water for 10-15 minutes.
2. When it has cooled and is just warm, take it out and dissolve it in a cup of yeast.
3. Prepare a ceramic vessel (enameled) with a wide mouth and pour the warm solution into the vessel. Add the yeast dissolved in the solution and the slice of rye bread & # 8220acra & # 8221.
4. Cover with a clean cloth and store in a warm place for 3 days. I have a nice ceramic oven pot that has a lid with a hole for steam coming out. I put it in this one.
5. After the liquid has fermented for 3 days, pour it through the tea strainer in which you placed gauze & # 8211 sterile pharmacy dressing, or a clean cloth, the strainer placed on the funnel, then pour into a glass bottle, and you add about 5 raisins. Put a cotton plug. I poured the liquid into a jar (it evaporates in these 3 days) and covered it with a square of paper towel and put an elastic. I kept it in the kitchen for 14 days, watching how from a whitish emulsion all over its table it clears up and becomes yellow to transparent. It is not transparent, but it is pleasing to the eye, like a white wine. It is not as transparent as commercially purchased vinegar.
It is good for consumption even after only 7-10 days. Taste it! I preferred to keep it for up to 14 days.
This was the recipe for home-made vinegar, other than wine or apples or any other fruit.
Preparations using vinegar:
& # 8211 Beet salad with potatoes and vinaigrette
& # 8211 Capsicum (baked) in mustard sauce - canned
& # 8211 Leek with olives, recipe from 1938
Liv (e) it!

Cornlets with jam 300 g

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  • kJ per 100g or 100ml 1810
  • kcal per 100g or 100ml 432
  • Fats (g or ml) 17.35
  • of which saturated fatty acids (g or ml) 8.81
  • Carbohydrates (g or ml) 62.87
  • of which sugars (g or ml) 36.26
  • Salt (g or m 0.62
  • Fibers (g or ml) 1.69
  • Proteins (g or ml) 5.32
  • Ingredients Wheat flour, 20% assorted jam (50% fruit puree (apples, strawberries, apricots, peaches)), palm oil, sugar, glucose-fructose syrup, emulsifiers: mono- and diglycerides of fatty acids, iodized salt, yeast, malt extract from barley, loosening agents: E450, E500ii, E170 acidifier: citric acid preservative: calcium propionate sorbic acid flavors.
  • Allergens description Gluten, soy

Dimensions and packaging

  • Shelf life Preferably consumed before: see the date written on the package

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Video: Diese Zucchini Sandwiches verschwinden in 1 Minute vom Tisch! Leckere Vorspeise aus Zucchini #231


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