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Papparedelle with mushrooms and cream cheese

Papparedelle with mushrooms and cream cheese

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Bring the water to a boil. When the water starts to boil, add salt and then the pasta. Boil them for 6 minutes and then drain them.

Meanwhile, put oil in the pan and heat the cleaned, washed and chopped mushrooms.

When the water left by the mushrooms has evaporated, add the sliced ​​pancetta.

Let them cook together at the right heat.

Add the cream cheese, mixing well with a wooden spoon.

Add salt and pepper to taste, but be careful that the pancetta is salty. Simmer and leave for 10 minutes and then turn off the heat.

Mix the pasta with the cheese and mushroom sauce and serve hot.

Good appetite .

Peppers stuffed with soy and mushrooms

* 4 pieces of bell pepper
* 120 g textured soybeans (diced)
* 100 g mushrooms (canned)
* 80 g of rice
* 1 carrot
* 2 onions
* 40 ml oil
* a small eggplant
* 2-3 tomatoes
* salt
* pepper
* thyme
* a dill tie
* 2 tablespoons of broth.

1. Boil the soybeans, then remove from the water and drain.
2. Peel the vegetables, wash them, then grate the carrot and eggplant, and peel the tomatoes and cut them into cubes.
3. The lid is removed from the peppers (upper part), cleaning the stems with seeds and the slats inside.
4. Sting at the bottom to let the juice circulate when boiling through them.
5. The soy is given through the mincer, together with the onion cut in four and with the previously cleaned mushrooms.
6. The pasta thus obtained is cooked in hot oil, then the carrot and eggplant are added.
7. Leave it on the fire for another 15 minutes.
8. Stir occasionally with a wooden spoon.
9. Then add the tomatoes and leave for another 10 minutes on the fire.
10. The washed and well drained rice is simmered for 5 minutes in the hardened vegetables, then quench everything with water (twice the amount of rice).
11. Season to taste with salt, pepper and thyme and add the chopped dill.
12. Leave on low heat until the rice is swollen, then set aside, somewhere cold.
13. Fill the peppers with this composition, covering them with a slice of tomato.
14. Then place in a bowl high enough, vertically, as close as possible, so as not to overturn when boiling.
15. Pour the water in which the broth was diluted on top, exceeding the level of the peppers by about a finger.
16. Boil for 40 minutes on low heat.
17. Good appetite!

The mushroom cream is an absolutely delicious appetizer, not missing from my holiday table. I also prepare it when I feel like a delicious snack.

Whole washed and cleaned mushrooms are boiled in water with a little vinegar until soft.
Drain the water and leave to simmer until we prepare the mayonnaise.
I never bought mayonnaise, it's easy to make at home. Separate the yolk, put it in a bowl, add a tablespoon of mustard and start stirring constantly and quickly, adding little by little sunflower oil.
Mayonnaise can also be made with the vertical mixer, it is much easier to prepare and the chances of cutting are considerably reduced.
The secret of success for mayonnaise (in my experience) is the spoonful of mustard or lemon juice added at the beginning, stirring constantly and adding the oil in a thin thread. Mayonnaise is ready when it is firm and does not flow.
Then add salt and pepper to taste and 1 box and a half of plain Greek yogurt.
Finely chop the mushrooms with a blender, add the washed and chopped parsley leaves, a clove of garlic if desired, then add the mayonnaise and mix until smooth.
Taste, add salt and pepper if necessary, and serve on fresh bread or toast.

PS: The Philips vertical mixer that works both as a blender and as a mixer would be perfect for this recipe.

Cream of wild mushrooms is served immediately or stored in the refrigerator. It works very well as a filling.

  • 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!

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Tart with mushrooms and cheese

In a bowl mix ½ a packet of butter (the butter used to prepare the dough must be cold) with 200 g of sour cream and a pinch of salt, then add 200 g of flour, knead the dough by hand.

The dough obtained must be hard and non-sticky, but if somehow the dough does not seem to be like that, a little more flour is added. Wrap in plastic wrap and refrigerate for about 30 minutes. The cold dough is spread in a thin sheet with which to cover the tray and lightly press with your fingers on the edges (to take the shape of the tray). Excess dough is cut. Prick the dough with a fork from place to place (so as not to swell too much during baking).

Bake for about 10-15 minutes.

Meanwhile, in a frying pan with hot oil, cook the onion, add the mushrooms and fry until all the water left by the mushrooms evaporates.

Remove the tray with the peel from the oven and fill it with the mushroom mixture, pour the beaten sour cream over the egg.

The mushroom tart is reintroduced in the oven and left to bake for another 20-30 minutes. 5 minutes before removing the tart from the oven, sprinkle with grated cheese.

Sheets with spinach and cream cheese

Preparation time 30 minutes

Cooking time 20 minutes

Total time 1 hour 50 minutes


For the green countertop

  • 6 eggs
  • 6 tablespoons oil (50 ml / g)
  • 3 tablespoons sour cream (120 g)
  • 6 tablespoons flour (150 g)
  • 3 teaspoons baking powder (optional)
  • 6 tablespoons chopped spinach (190 g)
  • 1/2 teaspoon salt or to taste

Cheese filling with mushrooms

  • 250 g cream cheese with greens
  • 100 g goat cheese or feta
  • 3 tablespoons sour cream (120 g)
  • 400 g mushrooms (canned can be)
  • dill 1 link
  • 5 g gelatin optional (the cheese should not be watery)

The tray should be rectangular about 28 × 40 cm (calculate the area and adapt your tray by limiting it with folded baking paper, if necessary, it is important that the surface is close)

PREPARATION Sheets with spinach and cream cheese and mushrooms

In the evening I thawed the frozen spinach bunches, in season it will be prepared with freshly cooked spinach for 2 minutes and drained well.
1. Protect the tray with baking paper and set the oven to a minimum heat for the time being.
2. Beat the egg whites with a pinch of salt in a large bowl with high walls.

3. In the bowl of the robot with the knives curved like a propeller, beat the yolks, with some salt, oil, chopped spinach and sour cream.

4. Add flour. Homogenize with the robot. Then pour the mixture into the whites and mix with movements from bottom to top with the pear.

5. Set the oven to 180 degrees, pour the mixture into the pan, level and bake for 20 minutes in a modern electric oven or 30 minutes in old ovens with doors that do not close tightly. It does not need to brown, it is enough to stay green. After baking, remove the sheet of paper with a grill and leave to cool. After cooling, it is given in 3 on the long side, obtaining 3 rectangular sheets.

1. With canned mushrooms it goes faster, I cut cubes and sautéed in butter the fresh mushrooms I had.
2. Grate the cheese, finely chop the dill and mix all the ingredients. I didn't put gelatin because it wasn't watery. I confess that to save time I mixed them with the robot.

ASSEMBLY Sheets with spinach and cream cheese and mushrooms
Bottoms up:
1/3 sheet with spinach
1/2 cream
1/3 sheet with spinach
1/2 cream
1/3 sheet with spinach
Liv (e) it!




Previous preparation: cashews are washed in a stream of water and left to hydrate overnight. Before rinsing, rinse well. The water in which they stayed hydrated is not used.

Wash and peel the mushrooms.

Make cashew cheese. Blend the cashews with water, lemon juice and salt until it becomes a creamy paste.

Finely chop the green onion and dill. Transfer the cream cheese to a bowl and mix with the chopped greens.

Fill the mushrooms with cream cheese.

Prepare the beetroot filling. Beetroot, carrots and onions are grated. Homogenize the lemon juice, soy sauce and olive oil and add over the grated vegetables. Leave to soak in the fridge for 20 minutes. Drain and then fill the mushrooms with beets, carrots and onions.

Mushroom drob & # 8211 the simplest recipe

The mushroom stew is a simple and extremely tasty dish, which our mother used to make when we tried to eliminate various foods such as sausages from our daily menu. It is not difficult to do at all and will surely please the whole family.

Peel a squash, grate it and boil it. Meanwhile, chop the onion and put it in the pan to harden, along with a pinch of salt. Add the boiled mushrooms, which must be cut into slices, and cook together. Leave to cool.

After the mushrooms and onions have cooled, add the eggs and mix well. Then, gradually and stirring constantly, add the five tablespoons of flour. Season with salt and pepper.

The resulting composition is put in a baking dish (I use cake or cake) which you lined with baking paper.

Bake at 180 degrees for one hour and 20 minutes.

Careful! You need to check the toothpick with a toothpick to make sure it is baked. Usually, the baking time varies from one oven to another.

Appetizer Roll with Cream Cheese

Prepare 3 bowls and sift separately, the flour together with the baking powder, according to the quantities corresponding to each colored composition.
Add the black pepper in one and the white pepper in the other two. Stir.

Rub a little of all the yolks with salt in a glass bowl, then incorporate the oil with a whisk.
Add sour cream and beat until smooth.

Divide the composition into 3 equal parts and put the grated cheese in one, the chopped spinach in the other, and the tomato paste, beetroot and paprika in the third. Mix well.

Combine the cheese mixture and separately the beetroot mixture, with the white pepper flour, and the spinach mixture, with the black pepper flour.

Separately, whisk the egg whites with salt and add 1/3 of the amount in each of the 3 colored compositions. Lightly wrap with a spatula, turning upside down.

Pour the strips of dough diagonally, alternating colors, in a large stove tray, lined with baking paper.

Place in the preheated oven, for about 20-25 minutes, at 180 degrees or until the top is baked and passes the toothpick test.

Turn the baking sheet over a damp towel, remove the baking sheet and roll immediately into a roll, using the towel. Leave to cool.

Mix all ingredients well.
Spread the filling evenly over the entire inner surface of the open top, then roll again.

Optionally, you can put slices of smoked salmon over cream cheese before rolling.
Let cool for a few hours, but best in the evening until morning.

How do we prepare the spaghetti recipe with beetroot cream and cheese?

Cut the boiled beetroot slices together with the cheese and with the help of a vertical mixer mix the two ingredients until they become creamy, eventually, add a little more hot water, if necessary.

Add salt and pepper to taste, then strain the cream and put it in a pan.

Separately in a pot add water with a pinch of salt for pasta.

From the moment the water started to boil, add the spaghetti and boil according to the instructions on the package, I boiled them for about 12 minutes.

The pasta is not allowed to boil more than it should, because they become sticky.

Strain the spaghetti and add it to the mixed cream, if necessary add a little more hot water, from the water in which they cooked the pasta, to intensify the texture of the cream.

Keep everything on low heat until the pasta is well incorporated, then serve hot with a few mint leaves on top, to look as beautiful as possible. & # 128539

I warmly invite you to try this pasta recipe, they are not difficult at all, and the result is really delicious. I can't wait for you to come back and tell me how the recipe turned out. & # 128578

I enjoy cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.