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Stuffed baguette

Stuffed baguette


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Cut the wand into 4-5 pieces and remove the core with a long, thin knife.

It is preferable that the size of the cut pieces be the width of the cheese slices.

Cut the ham into bars the length of the pieces of baguette and a section of 1x2 cm.

Wrap each piece of ham in a slice of bacon and a slice of cheese.

Carefully insert the roller into the piece of coreless wand.

Make the baguette again, piece by piece, and cut transversely at 3-4 cm to result in suitable pieces.

They are placed in a tray on metal foil.

Melt the butter and mix with the chopped green onion, grated cheese, chopped parsley, pepper and place over the baguette in the pan.

Wrap in foil and put in the oven for 25-30 minutes.

The last 10 minutes put the foil aside to brown a little.

Unfold the pieces and serve.

Good appetite!


Wand stuffed with beef sparrow

In case you crave sandwiches, here is a more special and even more delicious recipe. We suggest that before slicing the bread (as you normally would in the case of sandwiches), you fill it with sparrow of fried beef in butter and olive oil, and then grease everything with a flavored butter sauce and leave in the oven for about 10 minutes. Only then cut into slices & # 8230


Mini-baguettes stuffed with cheese and pepper

Whether you make them as an appetizer or as a main course, you will fall in love with this stuffed mini-baguette! Fast, extremely easy to make, crispy on the outside and full of melted cheese on the inside, with the well-known flavor of the pepper dominating and improving the taste of each sip.

Preheat the oven to high temperature.

  1. Chop the diced peppers and fry for 4-5 minutes in the pan with the crushed garlic clove.
  2. Grate the cheeses in a bowl, add the cream, mayonnaise and cream cheese. Then mix with the hardened pepper.
  3. Cut a cap from each baguette, scoop out the core with a spoon out and add the earlier filling.
  4. Bake for 10-15 minutes on medium heat over high heat.

Serve hot, with some extra cream, optionally.

Other delicious appetizer recipes:

5 / 5 - 1 Review (s)

The wand filled with you wonder what

Breakfast is especially important for all those who wake up in the morning, but not even in the middle of the night, go to work for several hours and return home only late in the evening. Unskilled workers, awakened early in the morning, working daylight, in the sun / cold / rain, serve breakfast as a hearty lunch, with soup, food with sauce and lots of bread. The consistency of breakfast must be taken into account in the conditions in which lunch is served in a hurry, even if it is quite consistent and involves cooked food. Not everyone can serve cooked food at the boiler, which is why the package taken at work has its well-established importance.

Memories, memories & # 8230.! During my active service, leaving home daily (in many periods of time did not even count the legal leave), in the morning, around 6.00 & # 8211 6.30 was something common, in the natural order of things. Many times, going to the delegation in the middle of the night was the order of the day. Regardless of the time of waking up, I served breakfast quite consistently, to keep the stomach ready until the gate / window appeared to serve the package, not missing from the bag. Rarely, lunch was served at the company's canteen. Taking care of your own health is mandatory if you do not want complications to occur with age.

What goodies do we prepare? My combinations of appetizers and breakfast dishes are varied, depending on the season, just to create the right conditions for the proper approach to the old slogan: & # 8220healthy mind in healthy body & # 8221. Vegetables, cheeses, pork, eggs, mushrooms can not be missing from the recipes. We give the piglets an importance as they & # 8211 rolls with the pigs and smoked house or croissants with the pigs or omelette with the pigs and mushrooms or the stick with the pigs in the oven. We also go to the culinary sophistication & # 8211 mushrooms with egg and cheese in the oven or toast with spicy sausages and quail eggs or hot breakfast with quail eggs, salmon and goat cheese or pork brain with pork, cheese and parmesan, in the oven.

Many of the dishes in the family's recipe can be served as breakfast but also as appetizers & # 8211 hot peppers stuffed with cheese, dipped in olive oil or dwarf bread & # 8217, along with a salad for dinner & # 8211 grandma's stick with what you have it in the fridge, like the second course for lunch & # 8211 pumpkin stuffed with cheese, egg, sour cream and greens. Other dishes can be packaged at work & # 8211 stick stuffed with you wonder what, baked on the stove.

Ingredients needed in the recipe: a baguette (preferably black flour or rye flour), quail eggs, mozzarella, smoked cheese, fresh butter, olive oil, capsicum, smoked sausages, mushrooms, onions, garlic, coarse salt, peppercorns.

Ingredients

  • black flour or rye flour baguette,
  • smoked sausage,
  • smoked cheese,
  • mozzarella,
  • quail eggs,
  • Red pepper,
  • mushrooms.

Only quality ingredients are used for a quality preparation.

The seed baguette is cut with a sharp knife so as to remove the lid.

Grease the bottom of the chopped stick with a little fresh butter. You can drizzle olive oil instead of butter.

Step by step recipe

  1. Cover the baguette in rye flour with a well-sharpened bread knife.
  2. Temper the slices of smoked sausages in a mixture of fresh butter and olive oil.
  3. Temper the onion slices and garlic slices together with the smoked sausage slices.
  4. Temper the mushroom slices together with the sausage slices, onion slices, garlic slices.
  5. Season prepared with coarse salt and freshly ground peppercorns.
  6. Laying on sliced ​​baguette in layers: slices of smoked sausage, onion, garlic and slices of mushrooms, hardened and seasoned.
  7. Laying on top, strips of capsicum.
  8. Place the pieces of mozzarella in which the quail eggs were broken on top of the capsicum pepper strips.
  9. Wand capacity. Place the smoked cheese on the lid of the baguette.
  10. Insert the baking tray in the hot oven of the stove, at the right heat, until the cheeses melt.
  11. Sliced ​​baguette stuffed, hot / left to cool for 5 minutes, with a well-sharpened bread knife and hot serving with fresh tomatoes.

Smoked, sliced ​​sausage is fried in a mixture of fresh butter and extra virgin olive oil.

When the sausage slices are turned, for homogeneous frying, add the onion slices and the garlic slices to continue the hardening, together.

Towards the end of frying, the mushrooms are hardened and white, dry wine is dripped, for a special flavor of the dish and for the joy of professional gourmets.

The preparation from the pan is seasoned with coarse salt and freshly ground peppercorns.

Culinary alternatives! Mushrooms and smoked sausage can be used without being hardened / drawn in a mixture of butter and olive oil. The final preparation will come out, however, less greasy. Much more appetizing will be the final preparation that used sliced ​​mushrooms and slices of sausages drawn in butter and seasoned with coarse salt and freshly ground pepper.

If the mushrooms and sausages are hardened, the slice of baguette will no longer be greased with fresh butter.

Thin strips of capsicum are placed on top of the mushrooms and sausages.

The mozzarella slices are cut 1 cm thick and some holes are made in the slices. The mozzarella slices are placed over the capsicum slices. Quail eggs are broken in the holes in the mozzarella slices. Season with a little coarse salt and freshly ground peppercorns.

The slice of baguette on top is placed over the slice of baguette garnished with ingredients, without pressing so as not to break the quail eggs.

Place the smoked cheese on the large grater over the slice of the wand above.

The baguette thus garnished is placed in a baking tray. Place the baking tray in the hot oven of the stove, at the right heat, until the cheeses melt.

Remove the baking tray from the stove oven. Leave the preparation to breathe for 5 minutes, to homogenize the taste of the ingredients used and to make it easier to cut the crispy baguette.

The wand is cut obliquely using a bread knife, well sharpened so as not to fringe the preparation.

What more mysterious smells are spreading in the kitchen! The greedy gourmets gather around the table and eagerly wait for their due plate.

There's no problem ! If you want the quail egg to be better baked, the baking tray, with the proper slice of preparation, can be reintroduced in the hot oven of the stove for 1 minute.

The dish is served hot with fresh tomatoes or pickles in vinegar.

If the dish is served for dinner, a cold beer goes great.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Follow my advice, never leave home in the morning without serving breakfast. You never know when time will tell. Someday you will thank me.


Au gratin baguette, stuffed with vegetables and mozzarella

If Easter is over (everything, I hope) and if we managed to reuse (successfully, I hope) the leftovers from the hearty meals, it would be time to bring spring back to the plates. And that means more colorful and lighter meals. But we never omit the tasty component. Not me, at least.

Healthy is not equivalent to tasty, in the view of many. I don't think so. And because I recently returned from Tuscany, obviously loaded with goodies (including all kinds of wonderful preserves, from a factory I visited and which I will tell you about soon), I also brought a scent Mediterranean in my post-Easter and Romanian spring.

And they all ended up in a stuffed baguette, au gratin in the oven.

You need half a French baguette, which you slice, that is, cut, but not completely. Grease the slices of bread with olive oil, and put various ingredients between them. I used slightly browned zucchini on the grill, sun-dried tomatoes in olive oil (actually, I greased the baguette with this olive oil, already flavored with basil and garlic), slices of mozzarella. But you can opt for other ingredients: mushrooms, bell peppers, sauteed spinach, grilled chicken breast, cherry tomatoes, artichokes in oil, olives. I think that the version with vegetables and cheese is perfect after the Easter meals, it is full, but it is not heavy.

After filling the baguette, place it in a tray with baking paper and leave it in the preheated oven for 10 minutes at 180 degrees (medium to high heat). Then slice it and share it with your loved ones. Don't be selfish.


Method of preparation

To start, cut the baguette in 2 and dig it out of the core, but be careful not to break it.
In a bowl put the cream cheese, along with the salted cheese that I gave through the grater, butter and sour cream, and over the dairy we add, finely chopped parsley, olives, baked pepper and diced chicken ham, sprinkle a little pepper and we start to mix well all the ingredients in the bowl. With this composition we fill both halves of the baguette, then wrap them in plastic wrap and put them in the fridge for about 3 hours until the cream hardens and the bread softens a little.

It is a very tasty and excellent recipe for the holidays or a festive meal.

You can also add mushrooms, green onions, dill, boiled corn or chicken ham to the composition to replace it with pork, anyway, any option is wonderful!

Wand stuffed in bacon crust

Cut the ends of the wand, cut it in 2 halves and then lengthwise. We remove part of the core leaving on


5 comments to & bdquoBagheta umpluta & rdquo

Hello!
Do you want to exchange links? If so, leave me a comment so I know how to get through. You can pass me Chirila Bogdan .Ms…
health…

I do not exchange links. In the blogroll I only have friends or people you visit very often. Sorry.

Great and your recipe! Next time I'll try it anyway, I think it's delicious, thanks for the tip!

@ Vio-gladly. You can also fill the croissants with grated Telemea cheese and core. They are put in the oven and a super appetizer results. Search the network.


Stuffed bread

This can easily be described as & # 8222student food & # 8221. It's cheap, it's a lot and it's good. And it's about the village. Not much story is around her. It can be made with bagel, bagel (which is obviously smaller), baguette and, of course, baguette (the diminutives scratch my brain, how are you doing?).

First I cut a lid on top of the bread.

I took out the core and mixed it with mozzarella (you can put any kind of cheese you want), egg, chopped mushrooms, salt, pepper, parsley.

I also mixed some chopped bell peppers. I filled the bread with itself (from here would the expression & # 8222 full of itself & # 8221 have started?) Plus the ones mentioned above, I put it on baking paper and in the tray with it then in the hot oven. Ten minutes at 180-190 degrees Celsius.

I didn't throw away the lid, I don't like to waste food. I placed three thin slices of ham on it, sprinkled & # 8222 the installation & # 8221 with olive oil and put it next to the bread in the oven.

No, do we go to math, veterinary medicine or law?


Wand filled with tuna, olives and peppers & # 8211 quick appetizer, easy to prepare.

This uncooked fish appetizer can be made both for important events and for a simple snack or breakfast.

Stuffed baguettes are appetizers with a beautiful presentation, which end quickly, so it would be good to have reserves in the house, so that you can quickly prepare another portion.

I will definitely include the recipe for baguette stuffed with tuna, olives and peppers in the category of festive appetizers, because I imagine how good a plate with this appetizer would be on the table if he had organized a Swedish buffet with many dishes prepared for the night between or for parties with many guests, on important days. If you like fish appetizers, you will find a lot of suggestions on the blog. I grouped them all into one readable post here. Roe salad, roll with tuna patties, festive tuna salad, pancake roll with smoked salmon or smoked salmon roll with cream cheese, tuna mousse, salad salad, are just some of the fish appetizers that have been highly appreciated over time by those who have tried them.

There is nothing complicated in the preparation of this baguette filled with tuna, olives and peppers. The only thing we need to keep in mind is that the bread does not have to be very fresh. It will be harder to slice and there is a risk that the appearance will be slightly damaged. The core can be removed using a long-blade bread knife. For more efficiency, mini-wands can be used.

As for the filling, I chose a can of tuna from the multitude of cans received for testing from a friend. The tuna can be replaced with mackerel, herring, mackerel or any other fish you like.

The beautiful colors I added to the tuna pate are given by green olives and black olives, but also by baked kapia peppers kept in vinegar. Of course, you can try other combinations. You can add capers, green onions, boiled egg whites. They all bring color and taste, so you can play and create a baguette filled with tuna according to your own taste. I'm sure it will be very good, it is important to like what you put in it and it goes well in combination with the tone.

I don't have a magic wand to convey the taste, I'll let you discover what you need.

I leave below how to prepare for baguette filled with tuna, olives and peppers, presented in stages, step by step.

INGREDIENT:

50 g butter at room temperature

1/2 kapia pepper baked in vinegar & # 8211 or 1/2 donut in vinegar

1 tablespoon topped sliced ​​black olives

1 tablespoon sliced ​​green olives

I drained the oil and put it in a bowl with butter, salt, lemon juice and freshly ground pepper and mixed until the composition was homogenous. I chopped 1/2 of the small red onion and mixed it lightly.

I added baked peppers in finely chopped vinegar and olive slices and mixed until the composition was homogenous.

I cut the bread into 3 pieces and took out the core with the bread knife, with a long blade, then I filled the pieces of bread with fish paste with olives and peppers. I covered the ends with foil and put the pieces of baguette in the fridge for 4 hours, then I could slice them.

I ate them with gusto, which I wish you too.

If you want to be inspired and prepare other simple recipes, I invite you on the channel YouTube.


THE STICK FILLED WITH TUNA, OLIVES AND PEPPERS

Wand filled with tuna, olives and peppers & # 8211 quick appetizer, easy to prepare.

This uncooked fish appetizer can be made both for important events and for a simple snack or breakfast.

Stuffed baguettes are appetizers with a beautiful presentation, which end quickly, so it would be good to have reserves in the house, so that you can quickly prepare another portion.

I will definitely include the recipe for baguette stuffed with tuna, olives and peppers in the category of festive appetizers, because I imagine how good a plate with this appetizer would be on the table if he had organized a Swedish buffet with many dishes prepared for the night between or for parties with many guests, on important days. If you like fish appetizers, you will find a lot of suggestions on the blog. I grouped them all into one readable post here. Roe salad, roll with tuna patties, festive tuna salad, pancake roll with smoked salmon or smoked salmon roll with cream cheese, tuna mousse, salad salad, are just some of the fish appetizers that have been highly appreciated over time by those who have tried them.

There is nothing complicated in the preparation of this baguette filled with tuna, olives and peppers. The only thing we need to keep in mind is that the bread does not have to be very fresh. It will be harder to slice and there is a risk that the appearance will be slightly damaged. The core can be removed using a long-blade bread knife. For more efficiency, mini-wands can be used.

As for the filling, I chose a can of tuna from the multitude of cans received for testing from a friend. The tuna can be replaced with mackerel, herring, mackerel or any other fish you like.

The beautiful colors I added to the tuna pate are given by green olives and black olives, but also by baked kapia peppers kept in vinegar. Of course, you can try other combinations. You can add capers, green onions, boiled egg whites. They all bring color and taste, so you can play and create a baguette filled with tuna to your own taste. I'm sure it will be very good, it is important to like what you put in it and it goes well in combination with the tone.

I don't have a magic wand to convey the taste, I'll let you discover what you need.

I leave below how to prepare for baguette filled with tuna, olives and peppers, presented in stages, step by step.

INGREDIENT:

50 g butter at room temperature

1/2 kapia pepper baked in vinegar & # 8211 or 1/2 donut in vinegar

1 tablespoon topped sliced ​​black olives

1 tablespoon sliced ​​green olives

I drained the oil and put it in a bowl with butter, salt, lemon juice and freshly ground pepper and mixed until the composition was homogenous. I chopped 1/2 of the small red onion and mixed it lightly.

I added the peppers cooked in finely chopped vinegar and the olive slices and I mixed until the composition is homogenous.

I cut the bread into 3 pieces and took out the core with the bread knife, with a long blade, then I filled the pieces of bread with fish paste with olives and peppers. I covered the ends with foil and put the pieces of baguette in the fridge for 4 hours, then I could slice them.

I ate them with gusto, which I wish you too.

If you want to be inspired and prepare other simple recipes, I invite you on the channel YouTube.