Heat the oven to 200ᵒC. Grease a pan with a little olive oil. Place the mushrooms with the hole down on the pan. Cover with aluminum foil and bake for 5-10 minutes until softened. Remove from the oven. and drain on kitchen towels, putting them all down with the notch.
Drain the canned peas and make a puree. In a bowl, mix the Mozzarella cheese with the Cheddar cheese, basil and pepper to taste. After draining the mushrooms, place them back in the pan, but with the hole facing up. divide the pea puree and the cheese mixture into the 8 mushrooms and then garnish each mushroom with a cherry tomato. Bake the mushrooms for another 10 minutes until the cheese has melted.
Texan burgers with cheddar cheese and barbecue sauce
I love burgers! Nothing is more honest than some minced beef and grilled and then stuffed between two slices of bread with sauces and other madness! It makes my mouth water when I write and I almost smell hamburger in my nose! I'm not going to make a long introduction, I'm just going to say that these Texan burgers are among the best I've eaten!
- 700 g minced beef through a medium sieve (80% meat, 20% fat)
- 2 teaspoons paprika
- 1 teaspoon chilli
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 slices of chedar of about 30 g each
- 4 buns for burgers
- sliced Romanian salad (or any crispy lettuce)
- slices of pickled cucumber or onion (optional)
To form the hamburger meatballs, mix the meat with the spices, knead well and form 4 meatballs of the same weight, with a thickness of 2 cm. In the middle of each meatball, a 1 cm wide depression is made. This prevents the meat from swelling in the middle when cooked. Put the meatballs in the fridge for at least an hour and take them out 40-45 minutes before cooking.
Ingredient sos barbecue:
- a tablespoon of oil
- half a finely chopped medium onion
- 240 ml ketchup
- 60 ml water
- 2 tablespoons Worchester sauce
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- paprika hot to taste
- 1 tablespoon white wine or apple cider vinegar
- 1/2 teaspoon chilli powder
Heat the oil in a pan and cook the onion for 12-15 minutes on medium heat, stirring often, until it caramelizes and becomes very dark in color. However, be careful not to burn it, because it will become bitter. Add the rest of the ingredients and bring to the boil. Reduce heat so that the sauce boils easily. Cook until thickened, 10-20 minutes, stirring often. Let it cool. What remains after the preparation of the burgers can be kept in the refrigerator for up to a week.
Now it's time to cook the burgers. It would be preferable on a charcoal grill, but it can also be on a Teflon pan if only this is available. The hamburger meatballs are cooked over medium-high heat for 8-12 minutes, depending on how much you like. I prefer more bloody beef, so here everyone's preferences come into play. For very well penetrated burgers, leave for 15 minutes or a little longer, but they will already be very dry and not at all juicy. Personally I do not recommend!
At the last minute of cooking, place the cheddar slices on top of the meatballs and cover with an overturned bowl or aluminum foil to melt.
The buns are cut in half and can also be lightly grilled or grilled. Put a little barbecue sauce based on the bun, then salad, pickles, meatball and again the sauce. Cover with the lid of the bun.
There's no good way to eat a burger, so get straight into them and crave them. Just make sure you have some napkins on hand. Great appetite!
Quiche with spinach, mushrooms and Cheddar cheese
In a medium skillet, melt the butter over medium heat. Add the onion and garlic, and cook for about 7 minutes, until golden brown. Add the spinach, mushrooms, feta cheese and half a cup of cheddar cheese. Add salt and pepper, and stir for 2-3 minutes, then place the composition in the round pie tray in which you previously placed the pie sheet.
In a bowl, mix beaten eggs with milk, season with salt and pepper. Pour the mixture over the spinach composition in the pan, allowing the eggs to mix well with the spinach and cheese.
Bake in the preheated oven for about 15 minutes, then sprinkle the rest of the Cheddar cheese on top and bake for another 35-40 minutes, until the composition has set in the middle. Remove from the oven and let stand for 10 minutes, then serve.
30 ways to serve a simple slice of toast
Toast is a great option for breakfast. If you are tired of serving it with the same boring combinations of butter, jam, honey, cream cheese, pate, we offer you some more interesting options to make breakfast a feast for the taste buds. Among our proposals you will find both ideal combinations for children and for a low-calorie breakfast or suitable for a vegetarian diet.
The idea of toast is best when you want to serve breakfast. And if you know how to adjust the ingredients to benefit from a good caloric intake at the beginning of the day, but also from a mixture of flavors to satisfy your taste desires, you will have the perfect breakfast.
The options we offer you are very delicious, and involve ingredients that you already have in the fridge, or that, why not, you have left over from dinner. You don't need preparation instructions, just a slice of toast and 2-3 more ingredients. Good appetite!
Focaccia with cheese and cream baked fluffy pie recipe
Focaccia with cheese and cream recipe for fluffy baked pie. How to make cheese pie, cheddar, mozzarella and other cheeses? Fluffy dough for baked pie. Cheese focaccia recipe. Salted pie recipes.
This focaccia with cheese and cream is extremely tasty and flavorful. A pie with very fluffy leavened dough covered with a layer of cream and some kinds of grated or crushed cheese.
I was craving a salty pie and I didn't feel like it classic pizza so I made a soft focaccia dough (see here the classic recipe) which I decorated with what I had in the fridge. There are several variants of "focaccia ai formaggi" presented even by Italians. The cream is added by me.
Focaccia has a much thicker top than pizza and the texture should be fluffy, not crunchy. I didn't put ham or salami, but I stayed in the lacto-vegetarian register: that is, with cheese and cream. You can use 2-3-4 kinds of cheese: plain or smoked cheese, Gouda, Tilsit, Emmentaler, Cheddar, fresh or matured mozzarella (harder) etc. For extra flavor I also put cheese with noble blue mold. I used Danish Blue but you can also choose spicy gorgonzola, Roquefort, Stilton, Gran Bavarese, Bleu d & # 8217Auvergne, Dorblu etc.
I do not recommend the telemeau because it does not melt nicely but rather dries in the oven and becomes hard. Instead of blue cheese you can put pieces of bellows greasy cheese which is also slightly spicy and has a strong aroma. Or you can use cheeses matured with white mold: Camembert, Brie, etc.
The cream I use is one in a bucket or a glass and contains 24% fat (as for sarmale or papanaşi). Find something like this from Albalact, Muller, etc. The weaker the cream, the waterier it is and it will moisten the top (which we don't want).
From the quantities below results a tray (approx. 30 & # 21540 cm) of focaccia with cheese and cream or fluffy pie with cheese. I made a double portion of dough because I baked 2 trays.