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Quiche with smoked salmon

Quiche with smoked salmon


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I boiled the potato then I left it to cool very little and I mixed it with the rest of the ingredients for the countertop ... a very easy to handle dough comes out ... a pleasure .... I spread the dough on the tray (the steps you described beautiful and with photos on Antonina's blog). I pricked it with a fork from place to place and let it cool for 30 minutes while I took care of the filling.

I prepared a vartoosa polenta and then left it to cool and weighed the necessary 100 grams.

I cleaned the fish of bones. I shredded the feta cheese.

In a mixing bowl I mixed eggs with milk, sour cream, parsley and dill, salt and pepper.

I took the tray out of the cold and poured the egg mixture and then I placed the salmon, polenta and cheese nicely.

After I heated the oven to 180 degrees, I placed a tray of water under the grill, I put the tart on the grill in the middle and I left it for 20 minutes. After 20 minutes I took out the tray with water and left the tart for another 40 minutes. When it was ready I took out the tray and left it to cool ... I served it with great pleasure ... it's a splendid tart ... and it's worth a try.

Thank you my dear Antonina!


Quiche with smoked salmon

Apart from pasta, another easy to manage in case of a new culinary strategy is the quiche. As you can easily see in the flow of this blog, it is also one of mes faiblesses. The main reason is very pragmatic: it is almost impossible not to find ingredients for a quiche in the refrigerator or in the pantry. In this case, smoked salmon, green onions, greens (from the garden) and cream cheese (philly, it's the best)

ingredients

1 serving of tart dough (megaimage or manufactured according to the recipe here)

125g smoked salmon, broken into strips

3 green onions, chopped

125g (a small box) Philadephia Light cheese

4 tablespoons cooking liquid cream (I think it has 15% fat)

chopped green chives, chopped green dill & # 8211 a spoonful of each

Preheat the oven to 180 degrees Celsius.

Spread the tart dough, prick with a fork, cover with baking paper and beans / ceramic balls. Bake for 10 & # 8211 15 minutes. Remove from the oven, let cool a bit.

Sprinkle the salmon on the bottom of the tart. On top, chopped green onions. Mix beaten eggs with milk, season with salt and pepper. Now sprinkle evenly over the entire surface of the small portion (which he calls the Anglo-Saxon dollops) of Philadelphia cheese. Pour or add sour cream (mine was in the fridge and it had turned healthy). Spread the chopped greens and bake for 30 -35 minutes, until the filling has a bulging and tanned crust. You can serve it hot or cold. I placed it next to some steamed asparagus threads, with butter and lemon, plus a portion of healthy tomatoes from my own production. And some 3 hectares of roses, very good!


Quiche with smoked salmon and goat cheese

I'm a fan of salty tarts. Regardless of diets. Because, ohooo and aoleu, I'm also a fan of them. Yes, it's a contradiction in terms, let alone, it's not that I'm not aware. Regardless of the diet, whether I'm too high carb or high butter or high protein, salty tarts have never made me slim, but happy yes.

Ingredient:

    (click on the link)
  • 130 g smoked salmon
  • 100 g of goat's or feta's cheese
  • 1-2 tablespoons chopped dill
  • 2 green onions
  • 100 ml cooking cream
  • 150 ml of milk
  • 2 large or 3 smaller eggs
  • salt pepper

First of all, prepare the dough. It's a flower in my ear, others scared me enough with pate brisee enough, that's why it took me half my life to dare to do it. To see what intimidation does to sensitive housewives.

Then, we heat the oven to 180 degrees C to be in control of the situation.

Chop the dill and green onions.

The word comes with green onions, that does not actually crumble, to keep its taste and texture, it is simply cut to the width of the leaf. Yes, you know, it makes sense. It hasn't always been with me.

If you feel like mimes and pedantry, you can harden the green onion, already cut, in a little butter / oil, but not much, to keep its color and some firmness.

Beat the eggs, then add the cream and milk. Salt pepper. And chopped dill.

We cut the smoked salmon into strips or how they cut our heads too.

Now comes the coolest part of the recipe.

Crush half of the goat cheese (or the one you have) in the already partially baked tart. Add half a fish, half a green onion.

Then, ah, half the composition of eggs, cream, milk and dill.

The second one follows exactly the same, only on the back of the first one.

Bake in the oven at 180 degrees C. About 25-30 minutes, but still check because it depends on the oven and ingredients.

Remove from the oven, leave to cool for a quarter of an hour and then, I can only wish you that a portion will be enough for your diners.


Sea bream is the fish that is not missing from the Mediterranean cuisine. Sea bream meat is tender, juicy, has few bones and due to its low fat content and high intake of phosphorus, calcium and magnesium it is recommended in diets. I really like this fish, cooked in any way, that's why today at dinner there is sea bream with & hellip & hellip Continue reading Sea bream with tomatoes in the oven

Detox water. What's with detox water? Very simple, drink water and fruit. Easy to make. Beneficial for the body because we consume vitamins, we hydrate and in addition it is very refreshing for hot summer days. A colorful drink with a very pleasant fruit aroma. Ingredients: 1 apple 1 lemon juice & hellip & hellip Continue reading Detox water.


Tart with smoked salmon and vegetables

Tart with smoked salmon and vegetables, a sophisticated appetizer but also a perfect alternative for the school package or casserole lunch! Get ready as you say & # 8230 & # 8221valued fragile & # 8221! Because in the Tart recipe with smoked salmon and vegetables we use tender dough grist!

Ingredients for 6-8 servings of smoked salmon tart and vegetables:

  • 400g Morarita tender dough
  • 2 tablespoons olive oil
  • a finely chopped white onion
  • 2 cloves of garlic
  • 3 zucchini zucchini
  • 200g smoked salmon
  • 150g grated cheese
  • 3 eggs
  • salt and pepper to taste

Thaw the dough until it reaches room temperature. Preheat the oven to 180 ° C (with ventilation) or 200 ° C (static). We prepare a tart pan with a diameter of 24-26 cm. Place the dough in the form, cut off the excess and prick it with a fork from place to place. We put a baking paper over the dough and a cup of beans. They help the dough not to rise when baked. Bake the dough for 8-10 minutes or until slightly browned. Let cool.

In a large skillet, sauté the onion in olive oil until glossy. We put the garlic passed through the press, heat them together for 1 minute, over low heat. Add zucchini cut into larger pieces. Heat them over high heat for 8-10 minutes or until soft. Add the diced salmon and cook for 1-2 minutes. We match the taste of salt and pepper. Meanwhile, beat the scrambled eggs with the cheese. Add the zucchini. Pour the filling over the dough. Bake the tart for 35-40 minutes or until it is lightly browned on the edges and the filling is well bound.


Crustless quiche with salmon and new potatoes

Slice the potatoes and place half at the base of a baking tray (18x28cm) lined with baking paper. Season with salt and pepper.

Place half of the salmon slices on top and sprinkle half of the green onions and dill.

Continue with another layer of potatoes, salmon, onions and dill.

Beat eggs with sour cream and pour the mixture over the ingredients in the pan.

Bake in the oven for 40-45 minutes, until the egg mixture thickens. If it shows signs of browning too quickly on the surface, cover with a piece of baking paper.

Remove from the oven and let the quiche cool for a few minutes before removing it from the pan. Serve hot.

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Quiche with smoked salmon. si camembert

After the resounding success of the quiche made with Christiana, I repeated the experience, but this time with smoked salmon and camemebert. By the time I start writing the recipe, half the tray has already flown, until I finish writing, all the quiche will definitely evaporate.

Important: one hour before you start cooking, put the camebert cheese in the freezer. Chilled well, it will be easy to cut into cubes. Otherwise you will suffer what I suffered when I had to prepare 100 & # 8220cooks & # 8221 of camembert with grapes, for an event. I had forgotten how soft the camembert is, I still had to prepare 100 chicken skewers, I still had a few hours until delivery, I was overwhelmed, I had received the order at the last moment. I took the cheese out of the fridge and started to cut it into cubes. By the time I started mounting it on the skewer, it started to melt. My luck was that it was winter and cold, so I got dressed and went out in the yard to assemble everything. To make them look beautiful, I also came up with the idea of ​​sticking them in halves of melon, like hedgehogs. At -5 degrees it was a spell. In the meantime, I was shopping in the kitchen, so that the chicken breasts wouldn't burn on the grill. And to warm my hands.

By the way, these skewers with cheese and grapes are a delicacy and banal simple to prepare: a cube of camembert and a grape. until the bamboo skewer is filled, cut in half. About 2 cubes of cheese and 2-3 grapes will enter. Depending on how much you do, stick them in a larger graft or a melon (if you have guests). Especially now, for Easter.


Quiche with smoked salmon and spinach

Over time I have eaten and prepared several variants of quiche, but the one with smoked salmon is by far my favorite. Honestly, I'm subjective, I'm a big fan of salmon of any kind. Only now have I managed to find the perfect tart dough recipe and the best filling combination, so I felt it was time to share with you the best version of smoked salmon and spinach quiche.

Ingredients

2 tablespoons olive oil

200 ml cream for cooking

Quiche preparation with smoked salmon and spinach

It took

1. Cut the cold butter into cubes.

2. In the bowl of a food processor mix the flour, butter, salt and cold water.

3. When the composition looks like grains starting to gather, remove the dough on the worktop and knead it with your hands (very quickly) forming a ball.

4. Wrap the dough in cling film and roll out a disc about 15 cm in diameter.

5. Put the dough in the freezer for 10 minutes or in the refrigerator for one hour before using it.

NOTE: It is very important that the butter and water are cold, do not mix the dough too much, and handle it as quickly as possible when removing it from the worktop.

Preheat the oven to 200 degrees.

6. Remove the dough from the foil and quickly roll out a thin sheet (dust well with flour both the worktop and the surface of the dough so that it does not stick), large enough to fit a pie shape with a diameter of 26 cm.

7. After spreading the sheet, dust its surface again with flour and roll it lightly on a rolling pin. Transfer the dough to the pan, rolling it slowly. That's how I manage to put the dough in the tray without breaking it.

8. Prick the dough with a fork from place to place and leave it in the freezer for five minutes or in the fridge for 20 minutes.

9. When removing the dough from the cold, cover it with baking paper and place rice or beans on top of the baking paper, so that the dough will not swell unevenly during baking, keeping its shape.

10. Bake the coated dough for 10 minutes in the oven heated to 200 degrees. After 10 minutes, carefully remove the rice / beans and baking paper.

11. Bake the uncovered dough for another 10 minutes at 200 degrees.

Filling

1. Heat the two tablespoons of olive oil in a pan and sauté the finely chopped garlic and onion.

2. When they soften, add the coarsely chopped spinach and cook over medium heat until all the water it leaves evaporates.

3. Set aside the spinach to cool and take care of the rest of the ingredients.

4. In a bowl, combine eggs, cream, milk, salt, pepper, nutmeg and ricotta.

Assembly

1. In the baked tart dough according to the instructions above, place the sauteed spinach in turn (if it is still wet, squeeze it in a sieve), smoked salmon broken into small pieces, grated Gouda cheese or cut into small cubes.

2. Then add the mixture of eggs, cream, milk, ricotta and spices.

3. Cut the tomatoes in half and place them with the cut side down on top of the filling.

4. Sprinkle with grated Parmesan cheese.

5. Bake the tart for 25 minutes at 200 degrees.

The quiche is ready to be devoured, but I recommend you wait a good 15 minutes, so it will be much easier to cut and serve.


Method of preparation

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Video: SALMON Quiche. Bart van Olphen


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