Deliciousnessly | SMOKED SALMON TART | TOMATO & RICOTTA TART | Healthy Dinner Recipe
Deliciousnessly | SMOKED SALMON TART | TOMATO & RICOTTA TART | Healthy Dinner Recipe | Tarte au saumon | Quiche tomate ricotta | QUICHE CRUST RECIPE #deliciousnessly
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PUFF PASTRY RECIPE:
In today's video I'll show you how to prepare two QUICK DINNER IDEAS? HEALTHY AND PERFECT FOR THE SUMMER. The first recipe is a smoked salmon and ricotta tart with a puff pastry base filled with cheese, sounds good right? Well, if you try it, it will become your favorite! The second recipe is a quiche with an oatmeal base filled with ricotta, tomato and basil, a good alternative for healthy food lovers. Watch the video to the end to see how I prepare step by step these two recipes. I hope you like today's recipes, enjoy the video and see you soon.
MORE DINNER RECIPES:
- Quiche Recipe :
- Cheesy Garlic Bread:
- Turkish Flatbread:
- Fish Recipe:
- 2-ingredient Healthy Dinner:
- Bread cone recipe:
- Vegan Mushroom Stroganoff:
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Stay tuned for many more upcoming delicious and tasty recipe videos, and feel free to comment your suggestion below. Thanks for watching and don't forget to subscribe!
2-Michelin star Marcus Wareing creates smoked egg with wild mushrooms and a lemon meringue dessert
Michelin star chef Marcus Wareing talks business goals, menus, the importance of the seasons and the role customers play in driving menu change at his restaurant. Marcus's team also create a typical dish of smoked egg with wild mushrooms and garlic bread, and a twist on the lemon meringue pie - a childhood favourite of Marcus- with their lemon meringue iced tea.
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Caramelized Onion Tart with Figs & Blue Cheese
When it's the holiday party season, having easy appetizer items is the best! This caramelized onion tart with figs and blue cheese is a nice balance of sweet and tangy!
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INGREDIENTS
- 4 tablespoons butter
- 2 pounds yellow onion (about 2-3 large onions)
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 6 ounces dried figs, sliced into pieces
- 1 package puff pastry (2 sheets)
- 2 tablespoons Dijon mustard
- 3 tablespoons fig preserves
- 6 ounces blue cheese
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INSTRUCTIONS
TO PREPARE THE CARAMELIZED ONIONS
Melt the butter in a 12-inch skillet over medium-low heat.
Cut the ends off the onions and slice in half, end to end. Slice each half thinly to approximately 1/8 inch thick.
Add the onions to the melted butter and continue to cook over medium-low to low heat. Heating too high will brown or burn the onions without caramelizing. Slowly cook the onions, stirring occasionally until they begin to soften and brown. Continue to cook until the onions are evenly light brown and just begin to stick on the skillet, 15-20 minutes.
Remove from heat and add the vinegar, salt and pepper.
Cool and chill until ready to assemble. Or cool to room temperature and assemble.
TO PREPARE TART
Preheat oven to 400 degrees.
Thaw the puff pastry overnight in the refrigerator. Working with one sheet at a time, roll out on a floured surface to 11 x 13 inches. Place pastry on a parchment-lined baking sheet.
With a sharp knife, make a line around the perimeter of the pastry 1/2 inch in from the edge, making sure not to cut through the pastry.
Stir together the Dijon mustard and fig preserves. Brush half of the mixture on one sheet of pastry.
Sprinkle half of the prepared onions over the pastry followed by half of the sliced figs.
Finish by crumbling half of the blue cheese evenly over the top.
Bake in the preheated oven until the cheese is melted and the pastry is puffed, 20 minutes.
Remove from oven and cool 5 minutes. Slice into pieces and serve.
Mushroom and Goat’s Cheese Tart
Home made Mushroom & Goats Cheese Tart
Easy Puff Pastry Tart (mushroom and bacon)
In today's recipe we show you how to make a Puff Pastry Tart. We hope you give it a try. Remember you can change the topping to anything you like.
Mushrooms & Leek Tart / فطيرة مملحة بالفطر والبورو - CWA - Episode 853
Let's Prepare a new amazing recipe.
RECIPE:
INGREDIENTS:
For the crust:
150 grams (5.2 oz)Farine Complète Moony
100 grams (3.5 oz)White flour Farine Fleur Moony
130 grams (4.5 oz) butter, at room temperature
1 egg
2 tablespoons dried chives
1 teaspoon garlic powder
1 pinch of salt
For the filling:
200 grams (7 oz) fresh mushrooms, peeled and quartered
5 leeks, peeled and cut into medium slices
3 garlic cloves, grated
1 tablespoon dried chives
2 tablespoons chopped parsley
1 tablespoon lemon zest
3 tablespoons olive oil
Salt and pepper, to taste
60 grams (2.1 oz) cream cheese
1 tablespoon chopped parsley
For the sauce:
2 eggs
100 milliliters (3.5 oz) heavy cream
80 grams (2.8 oz) Edam cheese, grated
DIRECTIONS:
Step 1: Preparing the crust
1- In a large bowl, add the whole wheat flour, all-purpose flour, butter, and mix with hands until the mixture texture becomes crumbly and very well combined.
2- Add the egg, garlic powder, dried chives, salt, and continue mixing until a smooth dough ball is formed.
3- Place the dough between two pieces of parchment paper and roll the dough out using a rolling pin to a medium thickness (1 cm).
4- Place the dough in a round tart mold (22 cm x 3 cm) greased with some butter, or covered with parchment paper. Remove the excess of the dough from the mold edges using a knife.
5- Prick the base of the dough all over with a fork and place it in the refrigerator for 30 minutes.
Step 2: Preparing the filling
6- In a small bowl, add the cream cheese, chopped parsley, and mix with a spoon until well combined. Set aside.
7- In a large pan over medium heat, add the olive oil, garlic, leeks, salt, pepper, and cook for 2 minutes until they become slightly soft.
8- Add the mushrooms, dried chives, lemon zest, and continue cooking for 5 minutes stirring from time to time using a wooden spoon until soft.
9- Place the filling mixture in a bowl and allow to cool.
10- Spread an even layer of the cream cheese mixture over the crust base, then fill it with the mushrooms and leeks mixture.
11- In a medium bowl, add the eggs, heavy cream, the grated cheese, and whisk with a fork until well combined.
12- Pour the egg mixture over the filling and place the tart in a preheated oven at 180°C (356°F).
13- Bake the mushrooms and leeks tart for 30 minutes, or until golden brown on top. Serve immediately!