A snack with red wine. This wine goes well with red meat, smoked meats, hard cheeses and certain kinds of fish and fruit.
1. Rolls with ham and cheese deep-fried
Cut the bread crusts and flatten each slice with a rolling pin. On each slice of bread put cheese and ham and roll rolls.
Dip rolls in beaten egg and roll in breadcrumbs. Place them in a pan with hot oil. The oil should cover the rolls by about half. Fry, turning occasionally, until they are browned on all sides. Then place on paper towel to stack fat.
Ingredients
- 4 slices toast bread;
- 4 plates of cheese;
- 4 slices of ham;
- 1 egg;
- 80-100 g of breadcrumbs;
- vegetable oil – for frying.
2. Crostini with pate of tuna
Ingredients
- 180 g canned tuna;
- 1 lemon;
- 6 tablespoons of olive oil;
- 1 small onion;
- ground black pepper – to taste;
- 1 baguette.
Cooking
Grind in a blender tuna and the grated zest of a whole lemon. Add half the olive oil and again whisk blender until smooth. Add the chopped onion and pepper and mix well.
Preheat in a pan the remaining oil. Slice the baguette into slices and fry them on both sides until crispy Golden brown. Spread each slice with pâté of tuna.
3. Meat balls in honey garlic sauce
Ingredients
- 450 g minced pork;
- 1 egg;
- 30 g of breadcrumbs;
- a few sprigs of parsley;
- a few feathers green onions;
- 4 garlic cloves;
- salt – to taste;
- ground black pepper – to taste;
- a little vegetable oil;
- 2 teaspoons butter;
- 120 g of tomato ketchup;
- 60 g of honey;
- 1½ tablespoon of soy sauce.
Cooking
Mix the mince with the beaten egg, breadcrumbs, chopped herbs, 1 chopped garlic clove and spices. Shape of this mass of small balls. Cover the pan with foil and grease it with vegetable oil. Place meat balls on a baking sheet and bake at 200 °C for 15-20 minutes.
Melt the butter in a saucepan over medium heat. Crush the remaining garlic and cook about a minute. Add the ketchup, honey and soy sauce. Stir, bring to a boil, reduce heat and cook for another minute. Pour this sauce meat balls before serving.
4. Crackers wrapped in bacon
Ingredients
- 20 crackers;
- 50 g of grated Parmesan;
- 10 slices of bacon.
Cooking
Lay out crackers on a parchment covered baking sheet. Sprinkle each cookie with cheese. Cut the bacon slices in half lengthwise and wrap them around each cracker. Bake at 180 °C for 50 minutes.
5. Flaky mini-biscuits with beef and mushrooms
Ingredients
- 1 tablespoon vegetable oil;
- 500 g beef fillet;
- salt – to taste;
- ground black pepper – to taste;
- 2 tablespoons butter;
- 1 onion;
- 150 g mushrooms;
- a few sprigs of fresh rosemary;
- a little flour;
- 500 g puff pastry;
- 100 g mustard;
- 1 egg.
Cooking
Heat the oil in a frying pan. Fillet cut into large pieces and place into the pan. Season with spices and fry for 2-3 minutes on each side. Put the meat on a plate and wipe the pan with paper towel.
Melt her butter. Chop the onion and mushrooms in small cubes, put into a frying pan and add salt and pepper. Cook, stirring occasionally, until the mushrooms are browned. Add the chopped rosemary and mix.
Sprinkle the table with flour and roll out the dough into two layers. Each of them put in 12 pieces of meat. Put them on a teaspoon of mustard and a tablespoon of mushroom mixture.
Cut the dough into 12 squares with filling in center and seal the edges. Place buns on a baking tray lined with parchment, brush with beaten egg and bake for about 15 minutes at 200 °C.
6. Orange mousse with caramel
Ingredients
- 4 sheets of gelatin;
- 5 oranges;
- 4 eggs;
- 150-200 g of sugar;
- 300 ml double cream;
- 2 tablespoons of water.
Cooking
Soak the gelatin in water according to the instructions on the package. Squeeze the juice of two oranges and heat in the microwave for 1 minute. Drain the excess water of the gelatine, add it to the warmed juice, mix thoroughly and cool.
Grate the zest of 3 oranges. Mix it with egg yolks and 100-150 grams of sugar. Put in a water bath and cook, stirring occasionally, 10 minutes. Remove from heat and continue to stir until the mixture cools.
Add to egg mix gelatin with juice. In a separate container whisk egg whites and cream. Stir the two mixtures together until smooth, put in serving glasses and refrigerate until fully cured.
In a pan put 50 g of sugar, pour in water and cook, stirring, on high heat until the sugar has painted in beige color. Divide three oranges into slices and put in a pot. Stir so that the oranges was covered with caramel. Cool, put the slices on the prepared mousse and pour over the caramel.
A snack with white wine
To this wine is served with white meat, such as chicken, fish, seafood, and fruit. And of course, cheeses, particularly soft. With them white wine better than red.
1. Puff pastry tartlets with prawns and cream cheese
Ingredients
- 15 small shrimp;
- 200 g puff pastry;
- 15 cherry tomatoes;
- 100 g cream cheese;
- a few sprigs of dill or parsley;
- a few sprigs of Basil.
Cooking
Drop shrimp into boiling water and cook them for about a minute. Cut out the layer of dough 15 small circles of a diameter slightly larger than cherry tomatoes. In the center of each circle, make a puncture with a fork. Bake them at 200 °C for 5-7 minutes.
When they are slightly cooled, cut them at the middle, forming the tartlets. Cut off the tomato tops and remove the seeds. Insert each tomatoes to the tartlets.
Mix cheese and chopped herbs and put the mixture in a cooking bag. Fill tomatoes with cheese, insert the shrimp and garnish with Basil leaves.
2. Marinated goat cheese
Ingredients
- 450 ml of olive oil;
- a few sprigs of fresh thyme;
- a few feathers green onions;
- a few sprigs of fresh rosemary;
- ½ Teaspoon chilli flakes or ground chili;
- 2 cloves of garlic;
- a small piece of lemon peel;
- 300 g goat cheese.
Cooking
In a small pan pour oil and add the chopped greens, chilli, garlic and zest. Put on a slow fire and cook for 20 minutes. Then cool to room temperature.
Cut cheese slices or other slices. Pour into ceramic or glass dish a little of the marinade, arrange cheese in a single layer and pour over the marinade. Repeat the same with remaining ingredients. Wrap the bowl with cling film and refrigerate for 8 hours.
3. Canape with chicken and grapes
Ingredients
- 1 chicken;
- 4 tablespoons of vegetable oil;
- a few sprigs Basil;
- salt – to taste;
- ground black pepper – to taste;
- 1 baguette;
- 100 g cream cheese;
- few grapes.
Cooking
Brush the tenderloin with 2 tablespoons oil and place in a baking dish. Sprinkle with chopped Basil and spices and place in a preheated 200 °C oven for 12 minutes.
Slice the baguette into slices, place them in a pan with hot oil and fry until Golden brown on both sides. Slice the chicken into thin slices.
Spread cheese on each slice of bread. One part of the chicken slices, place the grapes, cover the other side of the slice and pierce with a skewer. Then pierce the skewer bread and cheese.
4. Fish balls
Ingredients
- 500 g white fish fillet;
- 1 onion;
- 1 Bay leaf;
- 1 lemon;
- a few peas of black pepper;
- 1 bunch of dill;
- salt – to taste;
- 200 g cream cheese.
Cooking
Put fillet in pan and cover with water. Add the onion, Bay leaf, 2 tablespoons of lemon juice, pepper and fennel stalks. Bring to the boil and simmer for about 10 minutes.
Put the fish in a blender, add salt, the zest and juice of a whole lemon and cream cheese. Grind to a smooth consistency, form small balls and refrigerate for 2 hours. Before serving, roll the balls in chopped dill.
5. Bruschetta with strawberries and ricotta
Ingredients
- 1 baguette;
- 60 ml + 2 teaspoons olive oil;
- 300 g ricotta;
- 2 teaspoons of salt;
- 1 teaspoon ground black pepper;
- 200 g fresh strawberries;
- a few sprigs Basil;
- balsamic sauce for decoration.
Cooking
Slice the baguette into slices and place on parchment covered baking sheet. Pour bread 60 ml of oil and place in a preheated 200 °C oven for about 10 minutes.
Mix ricotta with spices and remaining oil. Spread this mixture slices of baguette. Then put chopped large pieces of strawberries, garnish with chopped Basil leaves and pour the sauce.
6. Baked pears with ricotta
Ingredients
- 3 ripe pears;
- 100 g ricotta;
- ½ Teaspoon of cinnamon;
- 3 tablespoons liquid honey.
Cooking
Cut the pears in half lengthwise and with a spoon remove the core. In each recess put the ricotta and place pears on a baking tray lined with parchment. Sprinkle with cinnamon and drizzle with honey. Bake the pears at a temperature of 190 °C for 15-20 minutes.
