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Terrine with honey and gorgonzola

Terrine with honey and gorgonzola

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Terina recipe with honey and excellent gorgonzola

  • 250 g IGOR sweet gorgonzola
  • 125 g butter
  • 50 g honey
  • Balsamic vinegar dressing
  • Julienne cut vegetables

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Terina with honey and gorgonzola:

Melt the butter in a pan and mix with the honey.

Cut gorgonzola dolce IGOR and mix it in a blender with melted butter and honey until you get a very creamy preparation.

Put the mixture of gorgonzola, butter and honey in a tray and leave in the fridge for 30 minutes.

Cut the preparation into thin slices.

Serve with julienned vegetables on a plate decorated with a few drops of balsamic vinegar dressing.

Recipe by PAOLA NAGGI / Advertorial Igor brand products

Figs with gorgonzola and ham in the oven

We recently decreed that this week will be one of the appetizers made quickly, with as little heat processing as possible. The fig recipe with gorgonzola and prosciutto fits perfectly in this concept, it is prepared in even less time as it takes the oven to heat up and the actual cooking takes a few minutes. The result is an elegant appetizer, with a very pleasant taste. Honestly, I have been dreaming of these figs filled with gorgonzola for a few years, more precisely since Maya put the recipe on her blog. I was not lucky to come across figs until yesterday, when I implemented the recipe.

Preparation time: 00:05 hours
Cooking time: 00:10 hours
Total Time: 00:15 hours
Number of servings: 6
Degree of difficulty: Easy

Ingredient Fig Figs With Gorgonzola Si Ham La Cuptor:

  • 6 fresh figs
  • 6 thin slices of raw ham (or bacon, ham, etc.)
  • 6 cubes of gorgonzola or other cheese with blue mold
  • 1 teaspoon of good balsamic vinegar
  • 1 teaspoon of honey
  • mint leaves

Prepare Figs With Gorgonzola And Ham In The Oven:

1. Turn on the oven and set it at 200 degrees Celsius. The figs are washed, wilted carefully and the tail of each one is removed.

2. Cut the figs in a cross, without completely detaching them at the base. Place a gorgonzola cube in the middle of each fig.

3. Wrap each fig with a slice of prosciutto and place them all in a heat-resistant dish. Sprinkle with balsamic vinegar and honey.

4. Place in the preheated oven at 200 degrees Celsius for 10 minutes, until the cheese melts. Remove, sprinkle with the sauce formed in the pan and serve immediately, sprinkled with fresh mint leaves.

This appetizer with figs looks spectacular and has a really charming taste, the sweet taste of figs perfectly complementing the salty taste of prosciutto, cream cheese, cool mint. You will definitely surprise your guests very pleasantly. If you want to serve these stuffed figs as a unique dish, I recommend two pieces / portion, along with a little arugula salad.

Face masks with bananas and honey

Masks with bananas and honey are a treat for your skin.

Nutrients from bananas have the quality of deeply nourishing the skin, cleanses the skin, stimulates the regeneration of the collagen layer, brings vitamins B6 and B12, to which are added an appreciable amount of potassium and magnesium, essential minerals for brightening and cleansing the skin.

Due to its rich content of vitamins, organic acids and mineral salts, honey has soothing, healing, nourishing, toning, antioxidant and skin regenerating properties. Specifically, thanks to honey, your skin becomes more elastic, firmer and brighter, and wrinkles fade.

Pass a banana and mix it with a teaspoon of honey. Apply the mask on the face and neck, but avoid the eye area. Leave it on for 15 minutes and then rinse with lukewarm water. It is an ideal mask for any type of skin, fights acne, nourishes the skin and gives radiance to the skin.

Another variant of moisturizing mask is with banana, honey and milk. Mix two teaspoons of honey, a tablespoon of milk and half a banana (very well mashed). Leave on very clean skin for 15 minutes and remove with water.

Also for dry skin you can prepare a mask from a banana, an egg, a teaspoon of honey and 2 tablespoons of oatmeal. Put the ingredients in a blender and mix until the composition is homogeneous. The mask is applied on a clean face and left on for 15-20 minutes. Remove the mask with lukewarm water, then dab your face with a towel, then apply a moisturizer. The mask can be used 2-3 times a week.

2. Mask for oily skin

You need a puree from a well-ripened banana. To this add 2 tablespoons of lemon juice, 2 tablespoons of liquid honey and 3 drops of vitamin A. Mix the ingredients well and then apply the mixture on the face. After 20 minutes, remove the mask with a paper towel, previously moistened with a tincture based on marigold or sage. Then rinse your face with cold filtered water.

It is the best way to eliminate fats, while avoiding over-drying the skin.

3. Anti-wrinkle masks with bananas and honey

Make a puree from half a banana, to which you add 2 teaspoons of liquid honey, 3 tablespoons of yogurt and 3 tablespoons of oatmeal. Mix all the ingredients and apply the mixture on your face. Then rinse with warm water, then apply a moisturizer.

For a second mask you need half a mashed banana, to which you add 1 tablespoon of cream and 1 teaspoon of honey. Apply this mixture on the face and remove it after 15 minutes with a swab moistened with mineral water. It is recommended that you repeat this procedure every day.

4. Acne mask

In a blender, mix a banana with a tablespoon of lemon juice and 2 teaspoons of honey. Lemon juice balances the amount of sebum on the skin, honey has antibacterial properties, and banana reduces inflammation, leaving your skin clean and velvety.

Apply the mask on a clean face and leave it on for 20 minutes or until you feel that the mask has dried completely. Wash your face first with warm water, then cold water to close the pores.

For visible results use this acne treatment at least 2-3 times a week.

Vegetable terrine with chicken

Amalia sent a wonderful recipe to our Contest: Vegetable terrine with chicken. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (encapsulated bottom in 3 layers), offered by, or one of the 10 shopping vouchers worth 100 lei each, offered by


3 pieces boiled, chopped carrots
3 pieces of boiled parsley, chopped
3 pieces boiled potatoes, chopped
2 pieces hard boiled eggs, chopped
100 g homemade diet mayonnaise
100 g sour cream
150 g Sweet corn
150 g Green peas
300 g Boiled and chopped chicken breast
1 red piece for decoration
9 slices of bell pepper sliced ​​traffic lights
1 teaspoon sweet mustard
2 sachets of food gelatin granules

Method of preparation

The chicken breast is boiled in water with vegetables, potatoes and salt

Meanwhile, the corn and peas are squeezed well from the juice

Prepare mayonnaise from egg yolk, condensed milk, mustard and olive oil, mix mayonnaise with sour cream

Boil hard-boiled eggs, peel and finely chop

When the chicken breast is boiled, remove it from the soup and chop finely. Do the same with the vegetables and potatoes.

Strain 200 ml of the soup and let it cool

Mix all ingredients: vegetables, corn, peas, chicken breast, eggs and mayonnaise sauce with sour cream and mustard and salt if needed.

When the soup has cooled, put the gelatine to swell when it is well swollen, put it on a low heat, until it liquefies (be careful not to boil it because it is cut!) Add the gelatine to the mixture obtained, in a thin thread

Wallpaper a cake form with cling film, pour the composition and let it cool for about 2 hours

Turn it over on a plate, remove the foil and decorate it with tomato and pepper slices

Fresh wheat with bacon and gorgonzola

A recipe with fresh wheat that you will love.

  • Mayra Fernandez Joglar
  • Recipe type: starters
  • Gates: 2
  • Preparation time: 15M
  • Cooking time: 26M
  • Total time: 41M


  • 1 liter of water
  • 1 bay leaf
  • 160 g of wheat
  • 70 g of onion (1 small or ½ large approx.)
  • 15 g of olive oil
  • 50 g diced bacon
  • 1 pear
  • 80 g Gorgonzola cheese
  • Romero
  • butter
  • salt and pepper


Put the water in the glass with the bay leaf and a pinch of salt. Time schedule 5 minutes, Varoma temperature, spoon speed.

When the time has passed, place the basket of durum wheat inside. Cook for 8 minutes at Varoma temperature, speed 3. No glass.

After the time has passed, carefully remove the basket, drain and reserve the wheat.

Preheat the oven to 180 °.

Peel and chop the onion, place it in the glass and cut it over time 4 seconds, speed 5.

Add 15 g of olive oil and fry it on schedule 5 minutes, 100º, spoon speed.

Then add the bacon cubes and fry for 4 minutes, 100º, spoon speed.

Clean and cut the pear into medium-sized sections, neither too big nor too small. Reserve an entire sheet for decoration.

When the bacon is ready add the pear cubes. 2 minutes, 100º, spoon speed.

Put the butterfly on the blade. Add the durum wheat I reserved, sprinkle with rosemary and pepper. Jump everything together for 1 minute, 100º, speed 1, turn left.

Lightly grease a baking dish with oil. Pour the mixture into the bowl and spread the Gorgonzola cheese on top.

Bake for 15 minutes at 180 °.

Meanwhile, brown the pear slice with a nut of butter and sprinkle a little pepper. We can use pink pepper if not with what we have at hand.

Garnish the wheat with sauteed pear and a little rosemary. Serve immediately.

Appetizers with nuts, gorgonzola and honey

Appetizers with nuts, gorgonzola and honey from: eggs, milk, butter, flour, salt, gorgonzola, nuts, sour cream, honey.


For the filling:

  • 150 g gorgonzola
  • 50 g chopped walnuts
  • 3 tablespoons sour cream
  • 1 tablespoon honey

Method of preparation:

Boil the milk with the butter and a pinch of salt.

When they start to boil, add all the flour, previously sifted and mix them vigorously, until the dough comes off the walls of the bowl, gathering in the form of a sphere.

Take the bowl off the heat and let the dough cool to room temperature, add the eggs one at a time, mixing after each one.

Put the dough in a bag and make piles on a tray lined with baking paper, spaced apart.

Bake them in the preheated oven for 20 minutes on high heat (200 ° C), then another 10 minutes on medium heat (180 ° C), until lightly browned.

Let them cool, then cut them in half horizontally and fill them with a gorgonzola paste mixed with cream and chopped walnuts.

Place the donuts on a plate and decorate them with walnut kernels and a thin thread of honey.

Ginger with honey

  • Post author: FagureleCuMiere
  • Post published: August 10, 2019
  • Post category: Recipes with honey
  • Post comments: 0 Comments

Ginger and honey when combined give rise to a natural remedy that helps treat a high number of ailments and due to the honey that potentiates the beneficial actions of ginger (cough, cold, red throat, stuffy nose).

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Ingredients for the honey biscuit recipe

  • - Eggs & ndash 2
  • - Zahar & ndash 100g
  • - Oil & ndash 80 ml
  • - Vanilla sugar & ndash 1 sachet
  • - Honey & ndash 90g
  • - Baking soda & ndash 1 teaspoon not very full
  • - Flour & ndash about 430g (depending on the type of flour, egg size, etc.)
  • - Cinnamon (if desired) & ndash to taste
  • - + 1 yolk to grease the biscuits.

How do we prepare the honey biscuit recipe?

Put eggs, sugar, vanilla sugar, oil, cinnamon, honey and baking soda in a bowl.

Tip: In order not to feel the bitter taste of baking soda, it should be added over honey.

Mix the ingredients very well with a spatula or whisk, until the composition is homogeneous.

Gradually add the sifted flour and knead the dough. It should be soft, pleasant to the touch, but non-sticky.

Advice from Radmila

knead the dough lightly, add a little flour only if necessary.

The secret of soft biscuits is that the dough does not contain too much flour. To test whether the dough requires flour or not, we press with our finger on the formed crust, we must obtain a depth that disappears harder.

Sprinkle a little flour on the work table and spread the dough (approximately 0.5 -0.7 cm, I opt for the 0.7 cm variant, I like the biscuits more & bdquodurdulii & rdquo).

We cut the biscuits and put them in the tray with non-stick paper. Grease the biscuits with the egg yolk and put the tray in the preheated oven at 180 degrees Celsius for about 20 minutes.

After baking, it is left to cool, and then it is enjoyed. I keep them in a metal box (because in our house these biscuits replace the classic gingerbread), they can stay for a week, being as good as on the first day.

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Radmila Girbu can be found here.

The average grade given by the jury for this recipe is 9. Plus one point ex officio, the final grade is 10.

4 pcs, chicken breast, salt, pepper and paprika, 100 ml olive oil, seed mix, 100 ml cooking cream, 100 ml brandy, 100 gr gorgonzola blue cheese, 200 gr yellow and cherry tomatoes, 100 gr radishes, 1 iceberg lettuce, 100 g mustard, 100 ml balsamic vinegar, 100 g honey

The chicken breast is sliced ​​thinner, seasoned with salt, pepper and paprika, then passed through a seed mix and pulled into a hot grill pan greased with a little oil.

Melt the gorgonzola in another pan. Add a little brandy and flambe, then add the cream and simmer until a thick sauce results.

With this interesting sauce, glaze the chicken breast during serving. Separately, prepare a salad of colorful cherry tomatoes with radishes and iceberg lettuce. For dressing, use, to taste, mustard, honey, balsamic vinegar, olive oil and salt.

Video: Pâté de Campagne Recipe How to Make a Country-Style Pâté (July 2022).


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