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Baskets filled with Inedit soy and vegetables

Baskets filled with Inedit soy and vegetables

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First we take care of the dough for the baskets.

From flour, hot water, yeast, oil, salt, sugar we make a dough.

The dough is elastic and not very hard.

We cover it with a towel and leave it to rise for half an hour.


We put the soy in a bowl and pour boiled water over it.

Let it swell for about 15 minutes.

We drain it in a strainer.

when it is well drained, squeeze it a little more and leave it in the bowl.

Onions washed and cleaned of the root and the dried leaves are finely chopped. We put it to harden in a pan in which we put the oil to heat.

We clean the other vegetables and chop them in a blender. We put them in the following order: mushrooms, carrots, celery and parsley root.

After a few minutes (10 minutes) add the soy.

Let it cook for another 10-15 minutes, add the tomato juice and keep it on the fire for 5 minutes.

Turn off the heat, add salt and pepper, then add the finely chopped dill.

As the filling cools, prepare the forms.

Grease the molds with oil.

Divide the dough into 4.

We take a part and spread it by hand on the work surface, which we greased with oil.

Each shape is coated in dough. put the filling and pull the edges of the dough over the filling.

Put the molds in the oven heated to 170 degrees for 40-45 minutes.

Serve with lettuce or pickles.

Grilled pork chop and polenta with cheese

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Appetizers - Filo Baskets with Chicken Bang - Bang

So, from the whole recipe will come out 12 baskets of filo, baked in mini muffin trays. if you do not have a muffin tray with small cuts then it is better to use small, separate forms of mini tarts.

Larger baskets no longer look as good as small ones and the filling will already be too much. It will be considered only a basket per person, if you choose, like me, to have several kinds of appetizers. we had 6 kinds, one of each kind, considered by the person. It was the ideal choice, I can say with my hand on my soul. enough not to saturate you and enough to whet your appetite for what followed.

So at work:
A week before I prepared the baskets.

I took the 2 sheets of pie, I greased the first sheet with melted butter, I placed the second sheet on top of the first. I cut squares 2 cm by 2 cm. I melted the butter and with a teaspoon I took from its surface the small pieces of foam, unmelted leftovers, etc. I wanted to make it clear.

I started filling the mini muffin tins, using 3 squares of sheets at each depth of the tray. It is placed in such a way that 3 corners interspersed remain and each square of the sheet when placed in the tray is greased with butter to have adhesion. In order to make sure that the sheets do not break when you shape them in the tray, you can use the brush when you press them to fix them in place.

Before putting the filo squares in the pan, grease it with a little melted butter.

Bake at medium temperature for about 6-8 minutes (or until golden). Remove on a grill, leave to cool, place in boxes lined with napkins (to prevent possible moisture), put the lid on and keep at room temperature without problems for up to a month.

Their preparation does not take much time, the more you have to write the recipe and explain it

5 days before, I was free for 15 minutes and I prepared the sauce and the chicken.

Fry the sesame seeds until golden (1-2 minutes?). Peanut butter / almonds (you can also use Tahini), garlic, ginger, lemon juice, soy sauce, mix everything.

Put the chicken breast in a bowl with cold water, salt and vegeta (optional) and boil (10 minutes) or until ready. Leave to cool in the water in which it boiled. Put the sauce in a box with a lid and keep it in the fridge, the chicken breast, put it in another box with salted water in which it boiled and keep it in the freezer.

To assemble, take the baskets, put in them a teaspoon or a little less sauce (meanwhile the sauce has thickened), the chicken breast, removed from the freezer in time, cut into strips and stick in the sauce, three pieces each basket, sprinkle sesame seeds on top and decorate with green onion leaves.

They sit on trays, a little apart from each other. eventually arrange 2 or 3 trays instead of crowding them.
They are served with pleasure.

Video: Kitchen Vegetable Gardens Grown in Hanging Baskets: Garden Space