Appetizer platter

Appetizer platter

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Mix the minced meat well with bread soaked in milk and crushed garlic, chopped green parsley, salt, pepper, eggs. Form small meatballs in your hand and fry in hot oil.

Cut the pepper into triangles, roll the ham with a slice of cheese and catch with toothpicks and a triangle of red or green peppers. Or whatever you like.

The meatballs are placed on skewer sticks in combination with cheese, cut into squares or pieces of pepper.

On the toothpicks I put pitted black olives with cherry tomatoes or they can just as well be put in combinations with meatballs or cheese.

Cut the salami into slices and arrange them all on a plate as you like.

Assorted appetizers

Ingredients for assorted appetizers

  • a wand
  • 100 g of cheese
  • 2 sour cucumbers
  • a fresh cucumber
  • two cherry tomatoes
  • 100 g of cheese with mold
  • pitted black and green olives
  • 100 g ham
  • 100 g of bellows cheese
  • a few slices of salad
  • toothpicks

Method of preparation

Cut the baguette into thin slices, which are fried. Vegetables, cheeses and sausages are cut into cubes or slices. The cheese can be kneaded a little, then made into balls. Alternate the ingredients on the slices of bread, depending on the inspiration, then stick the toothpicks so that they can be easily removed from the tray.

2 recipes of the most original appetizers for the holiday & # 8211 with them your meal will look phenomenal!

If you want to surprise your guests with some original and delicious appetizers, the recipes below are exactly what you need. We present you 2 recipes of the most delicious, aromatic, original and appetizing appetizers, which can be served at the holiday table. They will surely arouse the curiosity of loved ones and everyone will be eager to taste these delicacies.

Recipe No.1 & # 8211 Spicy rolls with crabs



1. Boil the eggs. Let them cool and clean them. Separate the egg whites from the yolks. Put the egg whites through the large grater and the yolks through the small one. Do not mix them.

2. Put the cheese through the small grater. Peel a squash, grate it and squeeze the garlic. Wash and chop the greens.

3. Mix the grated egg whites with the cheese, garlic, dill and mayonnaise.

4. Carefully loosen the crab sticks. Grease each stick with the mixture obtained and roll it carefully, but as tightly as possible (so that the filling remains inside). To make it easier, cut the crabs sticks in half, then fill them.

5. Grease the ends of each roll with mayonnaise and cover with grated egg yolk. Arrange them on a plate. Sprinkle with grated egg yolk and greens to taste.

Recipe No.2 & # 8211 Salad for Swedish meal


-300 g of mushroom mushrooms (fresh or frozen)


1. Boil the chicken breast. Allow it to cool and cut it into small cubes.

2. Wash and cut the mushrooms into smaller pieces. Fry them in a pan with hot oil.

3. Cut the carrot into smaller pieces.

4. Mix the meat with the fried mushrooms, carrots and mayonnaise. The salad can be served in a bowl or in tartlets.

Note: If desired, champignon mushrooms can be replaced with beech sponges.

Plate of exotic appetizers, a delight on your table: shrimp in dough

Although the idea seemed completely repulsive at first, I recently had the opportunity to see what a shrimp dish actually means. I was very pleasantly surprised by the taste of such a dish, which is why I thought I would share with you a recipe for a appetizer platter exotic and delicious: shrimp in dough. It is much easier to prepare than you could imagine and, I assure you, you will be proud of one PLATEAU and a appetizer really successful.

  1. Boil the eggs with a little salt for about 8 & ndash 10 minutes, then drain the hot water and transfer the eggs & icircn cold water for 1 minute. Peel a squash, grate it and cut it in half.
  2. Remove the yolks and grind them with a fork. Mix with the beaten butter and icircn beforehand, then add mustard and grated cheese. Season with salt, pepper and paprika to taste.
  3. The composition must be placed in a cone. Fill the egg whites and garnish with green parsley.

Well-arranged cheese plates or sausages will get you out of your worries in no time! No preparation is required. In just 5 minutes, a huge plate of cheeses or cold cuts ready to be enjoyed will be ready for the Easter meal!

5 appetizer recipes from MasterChef with which to greet your guests

One of the eliminatory tests at MasterChef in the second season was the creation of an appetizer platter. Although it seems simple, there are some strict rules when making a meal designed to whet the appetite of guests at the table. See what they are and what the winning sets were.

What is the secret of a MasterChef appetizer platter?

"They can be eaten in one gulp. They should not turn into an opportunity to wipe on your face, neck or neckline tomorrow. They should have an attractive appearance and a taste that will whet your appetite," he explained. Chef Sorin Bontea.

"Your proposals must inspire elegance, you must be inventive, you must play with colors and tastes, but you must do it with talent", added Chef Catalin Scarlatescu.

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  • countertop
  • (32x35cm or 28 & # 21540 cm)
  • 6 eggs
  • 40 g oil (6 tablespoons)
  • 100 g sour cream (3 tablespoons)
  • 100 g flour (6 tablespoons)
  • 200 g spinach (6 tablespoons)
  • 1 tablespoon grated baking powder
  • 1/2 teaspoon salt
  • Filling
  • 250 g cream cheese (Philadelphia type)
  • 100 g feta (or salted telemea)
  • 100 g sour cream (3 tablespoons)
  • 400 g canned mushrooms
  • 4 g gelatin (2 foils or 5 g powder)
  • 2 tablespoons chopped dill

First we make the top. We separate the eggs and we mix the egg whites very well with the salt.

Rub the yolks a little with the oil, add the mashed spinach, sour cream, sifted flour together with the baking powder and at the end I incorporated the beaten egg whites.

* I used frozen spinach that I thawed in the fridge, then I squeezed it well and made it puree. The amount in the recipe is weighed after I squeezed it very well with water.

The final composition must be homogeneous and aerated, the egg whites are incorporated with delicate movements from top to bottom.

Cover a tray of 32 & # 21535 (the one from the oven) or one of 28x40cm with baking paper and put the composition, leveling it very well.

Bake the top for 20-25 minutes at 170-180 ° C, without browning it.

After it has cooled, divide the countertop into three equal rectangles.

While the top cools, prepare the filling. Hydrate the gelatin in 30-40 ml of water. In a bowl put the cream cheese, feta or telemeau well crushed, sour cream and dill. Mix very well, then add a tablespoon of melted gelatin ( on a steam bath and let it cool) until we finish all the cream.

At the end we mix in the composition the well drained and chopped mushrooms.

Assembling the appetizer is very simple. Put a sheet of countertop, half of the cream cheese with mushrooms, the second sheet of countertop, the rest of the cream and cover with the last countertop.

Wrap in cling film and keep cold for a few hours. I prefer to leave overnight, the cream thickens perfectly and cut into beautiful cubes.

Cut the appetizer into cubes and decorate them according to your imagination. I put a slice of tomato and black sesame seeds on top for a contrast of colors. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Here are some special, quick and delicious recipes, only good to serve as an entree, on the occasion of the Easter holidays:

1. Fattoush salad


  • 2 glues
  • 1 salad
  • 250 g cherry tomatoes
  • 1 cucumber
  • 1 red onion
  • 3 ridichi
  • 2 fresh mint threads
  • 2 tablespoons oilplant
  • 1 cup mint dressing
  • salt, to taste
  • sumac, to taste

Dressing ingredients

  • 1 cup olive oil
  • 1 cup lemon juice
  • 1 cup fresh mint
  • 3 tablespoons honey
  • 2 garlic cloves
  • 1 teaspoon salt

Cut the 2 sticks into small triangles and spread them in a tray lined with baking paper. Sprinkle them with vegetable oil, sprinkle with salt and put them in the preheated oven at 200 o C for 8-12 minutes, turning them on both sides, until the color turns golden and the sticks become crispy.

While the glues are in the oven, prepare the mint dressing: add all the ingredients in a vertical blender and mix well until smooth.

In a large salad bowl, combine the lettuce leaves (washed and cut) with the cherry tomatoes (cut in half), cucumbers (diced), red onion (julienne cut), radishes (cut into thin slices) and mint leaves. fresh.

Before serving the salad, add the baked pieces of glue and pour over the mint dressing, stirring gently.

Sprinkle sumac on top and serve immediately.

2. Pancakes stuffed with salmon and cheese and avocado

Ingredients for pancake batter

Ingredients for the filling

  • 200 g cream cheese
  • 1 avocado
  • 200 g smoked salmon
  • lemon juice

Method of preparation

Mix flour with salt, then add eggs and milk. Melt the butter, add it to the composition and mix well. Fry the pancakes in a hot pan, turning them when they turn golden.

Cut the avocado into cubes or strips, then clean and cut the smoked salmon.

Grease the pancakes with cream cheese, place the salmon and avocado in the center, then roll them. Cut the pancakes into 3-4 cm rolls and serve cold.

3. Mini sandwiches with chicken and bacon


  1. 400 g chicken breast
  2. 16 slices of bacon
  3. 8 digits
  4. 8 slices of cheddar cheese
  5. salt
  6. pepper
  7. spicy tomato sauce
  8. lettuce
  9. slices of tomato

Method of preparation

Cut the chicken breast into small pieces, then beat them with a hammer. Sprinkle salt and pepper over them to taste, then place on a hot grill and let them brown on both sides.

Separately, fry the bacon slices, then let them drain on special paper towels.

Cut the buns in half and place on one of the halves lettuce leaves, chicken breast, two slices of bacon, cheddar cheese, spicy sauce and slices of tomato. Then cover with the other half of the bun. Proceed in this way until all the ingredients are finished, then place the appetizers on a plate.

4. Bruschette with eggplant salad

  • 2 eggplants
  • 1 or
  • olive oil
  • 1 large onion
  • uturoi
  • mustard
  • salt and pepper
  • sliced ​​and toasted bread

Method of preparation

Bake 2 eggplants, clean and crush with a knife or a wooden spoon. Mix with a yolk, a little olive oil, finely chopped onion, a few cloves of finely chopped or baked garlic, a quarter teaspoon of mustard, salt and pepper. Mix well and spread them on slices of toast and greased with oil and garlic.

5. Eggs in falafel crust


  • 5 eggs
  • 150g chickpeas
  • 4 green onions
  • 1/2 bunch parsley
  • 2-3 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon baking powder
  • 1 tablespoon flour
  • 1 liter of sunflower oil
  • salt and freshly ground pepper

Method of preparation

Put the chickpeas in a bowl, cover with water and leave overnight or at least 12 hours to hydrate. The well-boiled eggs are peeled. Chop the onion and parsley leaves.

After the chickpeas have softened, put them in a blender with the green onions, parsley, garlic, lemon juice, spices and baking powder. Mix until a dense and homogeneous but malleable paste is obtained. If it is too soft, you can add more flour.

Place the composition on a board and divide it into balls of equal size. On the work surface, spread a piece of plastic wrap on which a ball of dough is placed and covered with another foil of the same size.

With a rolling pin, roll out the dough into a disk shape with a diameter of about 10 cm (enough to cover the egg). Remove the foil from the top of the dough, put an egg in the center of the disk, and with the help of the corners of the foil, cover the egg completely and evenly with the dough.

6. Cheese roll with salmon


  • 250 g smoked cheese
  • 100 g smoked salmon
  • 150 g cream cheese
  • 50 g smoked cheese
  • 2 tablespoons chopped dill
  • salt
  • pepper
  • Sesame seeds

Method of preparation

Put the cheese in a bag, tie tightly and add to a pot of hot water to soften and shape. During this time, prepare the cream cheese, which is mixed with the grated cheese, dill, salt and pepper, until it becomes a homogeneous composition. Take the cheese out of the bag and place it on a bottom, then stretch it well with your hands. Over it add the cream cheese and smoked salmon fillets, then roll as tight as possible and pass through the sesame seeds. Wrap the roll in cling film and place in the fridge until ready to serve.

Continue the process in the same way with the remaining eggs. Let them cool for about 10 minutes, until the oil heats up.

In a saucepan, place the oil so that the egg is completely covered during frying. Heat it well, then, with the help of a foamer / paddle, dip the eggs, one at a time. Fry them until the crust that covers the egg browns. Transfer them to a plate lined with paper towel.

Serve the eggs with a fresh dressing with tahini, yogurt and lemon. Or simple, with a lot of ground pepper on top.

6 glass bowls for spices, serving sauces, appetizers

Set of 6 glass bowls for the kitchen. The bowls can be suitable either for serving appetizers, sauces or for ingredients when cooking.
The bowls are stackable and can be easily stored vertically in the kitchen cabinet.
Dimensions: round shape with protruding edge for fastening
diameter ø 9 cm x height 3.7 cm
Capacity: 90 ml
Material: glass

Delivery from own stock 1-2 days, anywhere in Romania No deliveries on Saturday

Telephone orders: schedule: Mon-Fri 9-18.00 Tel: 0733.027.615 or 021.794.28.36

Right of return in 14 days according to the law

The price includes VAT. Transportation is not included.

  • 16 lei single rate, regardless of locality, weight, volume, no additional km taxes
  • free of charge for orders over 249 lei

Set of 6 glass bowls for the kitchen. The bowls can be suitable either for serving appetizers, sauces or for ingredients when cooking.
The bowls are stackable and can be easily stored vertically in the kitchen cabinet.
Dimensions: round shape with protruding edge for fastening
diameter ø 9 cm x height 3.7 cm
Capacity: 90 ml
Material: glass

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