Recipes for sandwiches
There are a large number of types of sandwiches: hot and cold, plain and layered, sandwiches, canapés, cocktail, in the form of towers and pyramids, there are even sandwich rolls and cakes.
To prepare a puff sandwich with nut-garlic paste, you will need:
– 1 bar;
– 100 grams of butter;
– 1 processed cheese;
– 2 cups of walnut kernels nuts;
– 2 tablespoons mayonnaise;
– 5 cloves of garlic.
For making puff sandwiches with nut-garlic paste, it is better to use not fresh bud, but yesterday.
Cut the crust from the bar so that it has the shape of a rectangle. Then cut horizontally into 4 large slices. Two of them grease with butter and cover with nut-garlic paste.
To cook it, skip the peeled garlic cloves and nut kernels through the grinder. Spread the melted cheese with mayonnaise and combine with a nutty garlic mass. Stir thoroughly.
On top, put the remaining pieces on the smeared bread slices. Then wrap in parchment paper or polyethylene and place for a couple of hours in the fridge for impregnation.
Before consumption, cut into the same size sandwiches (sandwiches).
You can prepare tartinki with cheese and fish for a casual or festive table. To make them will need:
– ½ white bar;
– 1 tablespoon butter or mayonnaise;
– 1 can sprat;
– 1 tablespoon grated hard cheese;
– 1 cucumber.
Slice the bar into roughly 1 centimeter thick slices. Grease prepared bread pieces with mayonnaise or butter. On top, put the shprotina, a slice of cucumber and sprinkle with grated cheese on a medium grater.
Place the cooked tartinks on a baking tray and put in a heated oven. Bake sandwiches at 200oC until the cheese is golden.
Tartinks can be served both hot and cold to the table.
Artichoke appetizer recipe
is a delicatessen vegetable very popular in Italy, France and the United States. But in Russia, he’s exotic yet. If you want to surprise guests, prepare stuffed artichokes as a snack. This will require:
– 4 artichokes;
– 2 garlic cloves;
– 2 bulbs shallots;
– 60 grams fresh porcini mushrooms;
– 3 tablespoons parsley greens;
– 1 tablespoon fresh mint;
– 40-50 grams of bread crumbs
– 500 milliliters of vegetable broth
– 3 tablespoons olive oil
– 1 lemon
– – pepper.
First of all, heat the oven to 180OS. Fill a saucepan or shallow saucepan to half with cold water and bring it to a boil.
In artichokes, cut off the stems and remove the extreme leaves. Trim the vegetables on top by about 2-2.5 centimeters. This is done so that artichokes can be put in a pan.
From the lemon, squeeze the juice and pour it into boiling water. Then put the artichokes, cover the dishes with a lid and cook the vegetables for 15 minutes. After that, remove the artichokes from the water, turn over and let dry.
When they cool, very gently divide the leaves and remove with a spoon the core. The
porcini mushrooms in this recipe can be replaced by champignons.
Pour the olive oil into the pan and roast the shredded shallot onion, passed through the press garlic and finely chopped mushrooms. Stirring, roast the ingredients for 2 minutes. Then add the crushed parsley greens and mint, refill with salt and pepper, pour in the bread crumbs and stir well.
Next, fill the artichokes with mushroom mass. Put stuffed artichokes into a baking mould. Splatter with olive oil and pour warm vegetable broth into the shape.
Bake in the oven for about half an hour until the artichokes are fully ready.
Garnish stuffed artichokes with parsley greens. This snack is served to the hot or room temperature table.