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Sandwiches with Danish caviar and egg

Sandwiches with Danish caviar and egg

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I rarely serve sandwiches. The only explanation is that they avoid eating bread. I received a box of Danish caviar from my son. Danish caviar is black capelin. The capelin is a migratory fish that swims in colder, northern maritime waters. I know that the squirrels will start: in vain you avoid bread and eat these eggs with a high cholesterol content, which, preserved, also have a lot of salt. More butter, more or !!!! I say that 15-20 Danish caviar a year, I can't hurt. That, of course, of lust! If you serve the sandwich on a day with fish release, prepare it with a quality margarine and without egg.


It is simply eaten like this on toast with butter.

# 4 star

Help of the porter

black caviar-caviar? [attachmentid = 73595] or those beans colored in black?

Remove from the refrigerator 1 hour before tasting, the caviar should be served in a glass container resting in a bed of crushed ice to maintain a constant temperature. According to the rules of art, it is tasted, as it is, with a small spoon, preferably in mother-of-pearl or horn. Taste-changing metal spoons are outlawed. You can also savor the caviar delicately placed on a toast spread with natural butter or thick fresh cream.
There are also several recipes for cooking caviar. Here are some suggestions.
And the eggs of the other fish?
Lump eggs are of very limited taste interest. Artificially colored black or red by growers according to more or less natural methods and additives, they are considerably cheaper than Caviar. Salmon or trout eggs are naturally pink. Their color and taste are reminiscent of the fish they come from.

*** take it out of the fridge 1 hour before serving. the caviar is placed in a glass cup placed on an ice * bed *, so that it is always cold, it is served with a teaspoon not made of metal, because it changes the taste . place heaps on a toast greased with butter, or serve with a little sour cream (unsweetened whipped cream).

Lump eggs (black beans that are not caviar) are artificially colored black or red, do not taste the same as caviar, but have the advantage of being cheaper.

the red ones [attachmentid = 73600] manicure caviar (my favorites) are delicious on small slices of bread greased with butter.

Attached images

# 5 anja

I started changing my eating style on Tuesday 13.04.2010 (108 kg)
first month (-8.4 kg) 99.6 kg
second month (-400g) 99.2 kg
August 7, 2010 - 98.3 kg

# 6 star

Help of the porter

if you speak French I'll give you a copy

You can find lump eggs in the fresh shelves of fishmongers and semi-canned fish shelves. They keep for 6 months in a cool, closed box, or a maximum of 10 days once opened.

*** You can find them in semi-canned fresh fishery foods. keep cold for 6 months if the box is hermetically sealed. 10 days max, after opening ***

Spread on a crumb bread toast decorated with a lemon glaze, they were the must-haves for buffets. Today, consumers are more difficult. Spread on a toasted and buttered toast, they can also be eaten on a little white cheese, or fresh cream. But as they tend to fade, their preparation doesn't wait. Unlike salmon or caviar eggs, they are never used hot.

*** Spread on toasted slices of bread with some lemon. today, you can make canapés with fresh cheese or thick cream, they must be served a little, because they fade. unlike caviar, they are not used in hot dishes. ***

To evolve the everlasting two-tone sofas, follow our more balanced ideas:
*** ideas.
- On a endive sheet, arrange a little white cheese whipped with fresh salted cream. Decorate with lump eggs and a sprig of dill, for color.
- Cook small new potatoes with their skin. Slice the base so that they stand straight, and cut them into a small hat. Lightly drizzle them with a spoon so that they are topped with fresh cream and lump eggs. Add a few grains of coarse salt (salt flower) and close the cap. Preferably serve the still warm potato.
- Open large orange mussels, the ones you eat raw (called “mussels from Spain”). Detach them from their shell while leaving them inside. Slide a small piece of refreshed green seaweed (sea lettuce) underneath and arrange a few grains of black lump. Serve with lemons cut in half so that each is served.
*** on an endive leaf, a little fresh cheese beaten with salted cream, decorated with lump and dill.
-boil new potatoes, peeled. cut at the base to stand straight, cut a small * hat * lightly scoop, and fill the cavity with lump and sour cream, lightly salt, put the hat and serve warm.
-open the orange shells, the so-called Spanish ones, which are eaten raw, lightly detach the mollusk, put a piece of green seaweed (sea salad) and put some lump. served with lemons cut into 2. ***

Danish ingredient & # 8211 danish pastry & # 8211 all kinds of croissants:

for the dough:

  • 600 grams of flour
  • 5 yolks
  • 4 tablespoons sugar
  • 1 pinch of salt
  • 40 ml. of oil
  • 15 grams of fresh yeast
  • 28-300 ml. of warm milk

for packaging:

Specification: I used the above ingredients for the dough, with the 5 yolks, because they were left in the fridge and I was in a hurry to use them for something else I did Danish dough using the following: 20 grams of yeast, 600 grams of flour, 1 whole egg, 50 grams of butter, 80 grams of sugar, 250 ml of milk & # 8211 with identical results, only they came out a little whiter, they were not so intensely colored yellow in the texture of the dough.

Preparing Danish & # 8211 danish pastry & # 8211 all kinds of croissants:

Rub the yeast with 1 tablespoon of sugar in a bowl and dissolve in a few tablespoons of milk. Leave at room temperature, in a place away from electricity, for 10 minutes. Rub the yolks with the remaining salt and sugar, add the yeast and the rest of the warm milk until reaching a total volume of 350 ml.

Pour the liquid ingredients into the kneading bowl (if you knead by hand, pour into a bowl and add the flour, first mixing with a spoon, then kneading until you get a smooth and elastic dough).

Add the flour and knead for a few minutes, then add the oil and continue kneading.

Shortly after adding the oil, the dough will become smooth, elastic, pleasant to the touch and non-sticky. Place the dough in a bowl and leave it at room temperature, sprinkled with a little flour and covered with a napkin, to increase until it doubles in volume.

The raised dough is turned over on the work surface (picture 1) sprinkled with flour. It is spread in a rectangular sheet with a thickness of about 6-8 mm. on which the cold butter is evenly distributed (picture 2). On the long side of the dough rectangle, fold the edges towards the middle (picture 3, 4), meeting in a central line. On that line, the dough folds again, closing like a book (picture 5). The long rectangle obtained is folded once from the middle, on the long side (picture 6).

Wrap the dough with cling film and refrigerate for 30 minutes.
After the waiting time has elapsed, the dough is placed again on the work surface sprinkled with flour, taking into account that the fold is on the left side.

Spread in a rectangular sheet, the long side of the rectangle to be from left to right. Wrap the dough in 3, on the long side.

It is wrapped and put back in the fridge for 30 minutes, to be folded in 3 more 3 times, with a rest time of 30 minutes after each new folding, each time taking into account that when stretching with the twister of the dough after the 30 minutes, to obtain a rectangle similar to the one taken out of the fridge, only much wider (ie the long side should be the longest and so on, I hope it is understood: P).
After the last folding in 3 (4th), the dough is left to rest in the fridge for 30 minutes, then it is taken out on the work surface sprinkled with flour and it starts to be spread with the rolling pin.

Just to make it easier to spread, I cut the dough in half, notice how beautiful the layers of dough look alternating with butter, in section.

Spread a sheet of 5-6 mm. thickness, which is cut into shapes according to preference, here are the triangles for the horns:

Which you fill with what you like best, I filled most of them with vanilla cream (click on the link for the full recipe, including video format) but I didn't get rid of my daughter so I wouldn't make a few and with chocolate cream.

Roll the croissants from the base to the top, hiding the filling well and place them in the tray with the distance between them, because they will grow a lot when baked.
Another assembly suggestion:

After assembling the dough in the desired shape, turn on the oven and set it at 200 degrees Celsius. In the time needed to heat the oven, the Danish trays will be at room temperature, away from electricity, and the croissants (or whatever shape you prefer) will grow. Bake at 200 degrees for 10 minutes, then reduce the heat to 180 degrees and continue baking until nicely browned (about another 10 minutes).
Allow to cool, powder with powdered sugar and serve. Great for breakfast, but no matter what time the clock shows: P, it's still hard to refrain from grabbing one from the tray.

Spreads with black caviar

Spreads with black caviar recipes: how to cook spreads with black caviar and the tastiest recipes for fried caviar, mackerel caviar, trout caviar, mackerel caviar, apple roll with puff pastry, gorgonzola recipes, heart cake, organ tochitura, lard with lies, cumin diet.

Canapes With Black Caviar

slices of black caviar butter bread

Soy caviar salad (fake caviar)

Caviar, Salads, Appetizers 250 g soybeans 250 ml oil 1 small onion salt pepper lemon juice

Fried carp caviar

.cream .flour .salt, pepper .oil

Caviar salad with onions

Caviar, Salads, Appetizers 350 ml oil 100 g caviar (carp or herring) 1 finely chopped onion juice from half a lemon 4 tablespoons breadcrumbs 100 ml mineral water

Caviar paste

Lemon, Lemon 50 g fresh caviar 300 ml oil 1/2 lemon

Day and night

Cheese, Mayonnaise red black caviar buns mayonnaise cheese

Quick caviar

Pasta and pizza 1 tablespoon caviar (carp, crucian) 1/2 l oil 100g semolina (optional) 1 lemon 1 onion (optional) 1 pepper 1 tomato 5-6 olives

Mackerel caviar

a tablespoon of caviar half a lemon 50 ml oil

Fish caviar

Salads 1 half kg of caviar 4-5 teaspoons water oil 1/4 an onion 1 teaspoon mustard

Homemade caviar salad

100 g salted caviar & nbsp 200 ml sunflower oil juice from 1 suitable lemon & nbsp2-3 tablespoons mustard.

Taramosalata - Greek style caviar salad

Salads 250 g cod caviar 4 slices of bread without shell 1 onion juice from 2 lemons 120 ml olive oil pepper

Fish Caviar

Dishes with over 50 g of eggs 1/4 kg of oil 1-2 tablespoons of lemon 4-5 tablespoons of water a teaspoon of mustard.

Fresh carp roe

Salads 250g caviar 400ml vegetable oil 1 small onion juice from a lemon mineral water 2 slices of bread soaked in water and squeezed well olives

Roe salad

Potato, Water 100 g carp caviar 300 ml oil 1-2 potatoes 1 onion lemon juice salt 30 ml cold water

Herring caviar salad

Salads, Cold salads 100 g herring caviar 500 ml oil mineral water lemon juice as needed

Trout eggs (canned)

Salad caviar trout salt oil (olive)

Icre of faces

Pasta and pizza 50g crucian caviar 1 cup mineral water (soda, water) juice from 1/2 lemon 200ml oil 1 tomato 1 bell pepper 4-5 olives parsley green

Carp caviar

50 grams of caviar, a small onion, lemon juice, two tablespoons of sour cream, two slices of bread, a cup of milk and 800g of oil.

House eggs

Lemon, Lemon 50 gr. caviar over 100 gr. white bread core 1 lemon 50 ml mineral water 300 ml oil

Carp caviar salad with onion

Salads .100 g carp caviar .300 g oil .mineral water .lemon juice .salt .1 strand of green onion

Small onion, Water 50 g caviar 50 g bread 150-200 ml oil 1 small onion lemon juice salt 2-4 tablespoons mineral water.

House eggs

Small onion, Gray, Water 50g caviar 350ml oil 200g milk 30g semolina - lemon juice 1 small onion

Onions stuffed with carp caviar

Salads, Fish salads, Over 1 tablespoon of carp caviar 600 ml oil a few drops lemon juice

Carp caviar salad

Salads, Cold salads carp caviar - 200 grams of sunflower oil - 250 milliliters lemon - 1 small semolina - 2 tablespoons salt lemon slices, capers, green onions thin strips of carrot for garnish

Tomatoes stuffed with caviar and smoked fish

Appetizers, Appetizers with fish, Fish for 4 tomatoes: a bowl of caviar (200-300 g) a quarter of a smoked fish (mackerel), a few sprigs of dill parsley.

Fish caviar meatballs

Appetizers, Fish appetizers, Fish ingredients: herring caviar (1 cup), 1 cup cornmeal, a pinch of salt, 4 tablespoons sunflower oil 1 small bunch of finely chopped fresh dill

Roe salad

Appetizers, Appetizers with fish, Over the list of ingredients: 200 grams of herring caviar, juice from 2 fresh yellow lemons, 1/4 loaf soaked in milk or water, 2 small red onions or 1 large red onion, grated small 1 cup of sunflower oil.

Breads with caviar salad and flavored butter

Bakery and confectionery, Salted preparations 500 g flour 1 cube yeast 200 ml healthy 2 tablespoons sour cream 1 teaspoon salt 2 tablespoons sugar 1 can of caviar salad with onion (240 g) 30 g flavored butter 1 egg

Caviar salad with semolina

Salads, Cold salads 3 tablespoons topped with caviar about 200 ml olive oil about 150 g semolina juice from half a lemon 200 ml mineral water salt, pepper onion to taste

Roe salad

Corn, pike and carp caviar are prepared in the same way. Only when preparing pike caviar should you keep 2-3 teaspoons of caviar and add them to the pike caviar salad at the end. The berries added at the end give a much more pleasant appearance.

Carp caviar with green onions

Water 1 tablespoon carp carp a few drops with lemon a few drops with water 0.200 ml onion oil

Rounds with goodies

I made salmon minir rolls with cheese foam slices with cheese foam and smoked salmon slices with butter and black caviar slices with butter and foie gras and slices with braised cream and dry salami. for decoration I used some coriander branches.

Smoked Salmon With Cream Cheese

Peppers, Bell peppers, Pears ingredients for 4 servings: - sliced ​​smoked salmon - 0.400 kg - philadelphia cheese - 0.160 kg - sweet cottage cheese - 0.080 kg - brandy - 0.010 l - ground rosemary - 0.0001 kg - white pepper salt - black caviar - 0.008 kg - capers - onions - peppers.

Cream sandwiches (for children)

150g, cream sausages, 3 eggs, 2 tablespoons flour or breadcrumbs, a little dill

Spreads with fish

Salmon 1 toast, 100 g smoked salmon 100 g mackerel pastrami 100 g marinated sprot lemon or lime.

Quick lunch with gorgonzola, tomatoes and olives

Black olives, Olives -about 30g sweet gorgonzola -1 red -blackless black olives

Spreads with flavored butter

Appetizers, Sandwiches 200 g butter, salt, pepper, basil, rosemary, a little finely chopped dill, a little finely chopped green onion, 1-2 cloves of crushed garlic

Peeled butter and shrimp sandwiches (for 4 people)

100 g marinated shrimp 2 eggs 4 slices of bread (preferably black or graham) 30 g butter 4 tablespoons mayonnaise green parsley

Spread with fish paste

.2 boxes of mackerel fillets in oil .2 onion threads .a handful of canned corn .lemon juice .1 bunch of dill .salt salt .a package of mini-toast

Black cherry syrup

Drinks, Syrups 500 g black cherries 500 ml water 750 g sugar 1 sachet vanilla sugar lemon juice

Taco Bean Dip

Black olives, Olives -2 canned fried-lay beans -1 pack of taco mix -1 cup fat free mayonnaise -16 oz sour cream -2 cups grated cheese -chopped tomatoes -black olives

Baked pumpkin spreads

Appetizers, Appetizers with vegetables 500 gr pumpkin, 4 tablespoons sugar, 1 teaspoon margarine, 1 tip of cinnamon knife, 1 packet of vanilla sugar, 1 bread, 10 whole nuts, oil

Spreads with flavored butter

Rosemary is a recipe taken from miha. 200 g butter salt pepper, rosemary a little finely chopped dill a little green onion cut very finely 1-2 cloves crushed garlic

Special omelet

Parmesan, Cheese, Black olives 4 eggs telemea grated cow grated cheese grated cheese with blue cheese camemebert black olives salami 1 oltenesc sausage 1 grated parmesan mushroom 4 threads chives

Delicious canapés with vegetables

Appetizers, Appetizers with vegetables 3 apples 300 gr celery 3 eggs 5 suitable carrots 1 stick 1-2 thread (s) of green onion or green garlic a lemon 1 teaspoon mustard 200 ml salt oil to taste.

Happy spreads

cheese paste: 300 g cow cheese 3 tablespoons mayonnaise 1/2 white radish one tablespoon olive oil salt, to taste for garnish: olives, donut, 1/2 white radish

Sea bream on the island (4 people)

Potato, Zucchini, Parsley 2 carrots 5 red potatoes cherry black olives 2 cloves garlic 2 zucchini 1 red bell pepper 1 onion salt, pepper, olive oil ex.v. parsley. 4 hours.

Mushroom spreads

Appetizers, Appetizers with mushrooms 250-300 g fresh mushrooms 2 cloves garlic, 50 ml white wine, 2 tablespoons sour cream, lemon juice, salt, pepper, green parsley, slices of toast

Four Cheese Salad

Black olives, Olives 300 g sweet cow cheese 200 g telemea cheese 300 g feta cheese 150 g cheese (you can use 4 kinds of cheese you prefer) black olives 1-2 red onions 2-3 tablespoons mayonnaise 100 g sour cream, dill vrede 3-4 eggs salt

Spreads with cheese and bean cream

250 g beans beans 100 ml oil 1 clove garlic 1 tablespoon lemon juice salt 1/2 teaspoon paprika sweet fresh mint, slices of toast cream cheese (almette, crème bonjour.)

Bruschetta with crispy vegetables and organic egg with Manchurian caviar

My dear ones, the preparation of a dish that impresses both visually and tastefully does not have to be a difficult one or that requires a very long and complex process, there are many recipes that will delight our eyes and senses of taste, to leave them speechless. on the guests and to prepare them in a short time. Such dishes, very effective, will make you feel very proud of you and will make your guests simply special, pampered and will enjoy an extraordinary appetizer, full of flavor, crunchy and unforgettable. Let's prepare together a bruschetta recipe with crispy vegetables and organic egg with Manchurian caviar.


  • 120 g cucumbers
  • 12 heart pieces of lettuce
  • 4 cherry tomatoes
  • 120 g carrots
  • 120 g carrots purple
  • 2 pieces of fresh artichoke
  • 2 pieces green onions
  • 2 cauliflower bouquet
  • 8 masline Thassos
  • ground black pepper
  • 4 tablespoons olive oil
  • salt
  • 4 organic eggs
  • 1/2 baguette
  • 1 lemon
  • 4 teaspoons sea salt
  • radishes
  • basil
  • cress
  • 10 g Manchurian caviar
  • carrot leaves
  • edible flowers

Method of preparation:

Cucumbers, carrots, cauliflower, artichokes and radishes are cut into carpaccio-style strips, lengthwise. Leave it in ice water to get a crunchy texture. Cut the onion wide and add it to the ice water, along with the lettuce hearts.

Boil water with a little salt. Tomatoes are grown at one end and blanched for 15 seconds. Remove, peel and salt in sea salt for 5 minutes. Then wash and set aside.

Take a cellophane foil of about 20 cm. Grease with a brush with olive oil in the middle. Add a pinch of salt, break the egg in the middle of the foil, over the olive oil. Take each corner of the foil and join it in a knot made as close as possible to the egg. Boil 1/2 l of water and add the egg in cellophane. Let it boil for almost 4 minutes.


Remove the vegetables from the ice water on a paper towel. Put all the vegetables and salad in a bowl. Season with salt, pepper, olive oil and lemon juice. Take a loaf of bread, cut diagonally (almost 15 cm). Add a little crushed black pepper. First, place the lettuce hearts. Then, according to everyone's imagination, arrange all the vegetables over the salad together with a few pitted Thassos olives. It is decorated with basil leaves, watercress and edible flowers. Take the egg, remove the cellophane and place it next to the wand. On top, in the middle, add 1/2 teaspoon of Manchurian caviar.

* The recipe is part of my first book, & # 8220In Joseph's Kitchen & # 8221



The purpose of this blog is to provide ideas and daily recipes to all those who have come up with ideas and no longer know what to eat for breakfast. pr & acircnz or cin & # 259.

All the recipes and ideas presented here are my initiative, from everything you hear new, from friends, culinary shows, books, etc. For me, it is important that the recipes are as healthy as possible. I have not finished gastronomic schools or courses, respectively I do not have any certificates or attestations in the culinary field. I want to be from you and you from me, because I am not binge, ci o simpl & # 259 gospodin & # 259 la ea & icircn buc & # 259t & # 259rie. A & # 351a c & # 259 all suggestions will be constructively appreciated.

All texts & photos are made by me, the author of the blog posts!

Dia & rsquos Kitchen is the owner of the legal copyright of the materials on this blog, which cannot be used or published without the written consent of the author.

In the event that I post a text or image that will not appear to me, I will do so only with the consent of the author and will mention this by referring to the source.

Mix the meat with salt, pepper, egg and onion. Gradually add the liquid (for which you have opted). Mix with flour. Put the meat in the fridge for about 10 minutes. If you think it is too hard you can add more liquid. Heat 250g of grease in a pan. Put a teaspoon in it. With this teaspoon an elongated meatball is formed. Put the pan back on the fire, after putting the meatballs in it and let it fry for about 1 minute on high heat. Then let it soak for about 5 minutes. Turn and fry on the other side.

It can also be prepared as follows:

Add to the above composition Provence spices, cubes of half green pepper and half cucumber.

Or to another variant you can add 2 teaspoons of finely chopped parsley, 2 teaspoons of sage or basil, thyme and 1 clove of garlic.

Or another option: when the basic ingredients mix 150-200 g of finely chopped carrot or parsnip.
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Stefania Macau recipe: Stuffed eggs and bruschetta with red and black caviar

2. The livers are washed and placed in a bowl ready to be soaked in oil and quenched in wine. First, fry the onion in oil and leave it until it bottles, add the garlic and then the livers until they are fried and take on color, then add wine and let it boil. Remove from the heat, blend, add butter and boiled egg yolk, salt, mustard, pepper and mount on the boiled egg white.

3. From the bagel are made bruschetta with butter, on which are placed thin slices of lemon and red and / or black caviar

4. In a few toothpicks mount mozzarella and red and yellow cherry tomatoes and for decoration we add currants

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