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Peppers with ham salad

Peppers with ham salad

Salad: We cut the fish ham, we clean the celery and we put it through the large grater, after which we cut the pickled cucumbers into small cubes / strips and eventually we grate a little pepper. Mix everything together with mayonnaise, add salt to taste.

The combination of mayonnaise, ham (especially if smoked), cucumber vinegar and celery is great! Cut the peppers into larger slices and fill them with salad.

Mayonnaise: In a bowl we put the raw and boiled egg yolk, we start to put oil, little by little, during which time we mix continuously in the yolk (the oil drips slowly). When the mayonnaise starts to become consistent, you can add more oil. At the end, when you have incorporated all the oil, add salt, mustard and possibly a drop of lemon juice.

Good appetite!

Colorful salad with vegetables, ham and feta cheese & # 8211 a recipe worth trying

Colorful salad with vegetables, ham and feta cheese

Every time I need an energizing menu, I think of a colorful salad of tomatoes, cucumbers, peppers and lettuce.

To enrich a little the classic recipe of raw salad, I decided to add cow's cheese and sliced ​​pressed ham.
The result was a real delight not only with vitamins but tasty and with an enticing smell.

Ingredients colorful salad with vegetables, ham and feta cheese

  • 20 slices of ham, thinner
  • 200 gr cheese made from cow
  • 8 medium tomatoes
  • 1 cucumber fabio
  • 2 red capsicums
  • 3 yellow capsicums
  • 1 white radish
  • 1 assorted green salad bag
  • vinegar to taste
  • 1 tablespoon oil

Method of preparation

Like any salad, it is not difficult to prepare, but important are some fresh and healthy ingredients.
We start with the vegetables that we wash well, we peel the cucumbers and the radish and we remove the seeds from the peppers.

We cut the tomatoes into smaller pieces, as well as the cucumbers. Cut the peppers and radishes into cubes and add them next to the tomatoes and cucumbers.

We also put the mixture of salad and sliced ​​ham.

Add a tablespoon of oil and vinegar to taste. Since feta cheese is salty, you can stop adding salt to the salad.

At the end, scrape the beef cheese on top and the salad is ready to serve.

Ingredients for salad Tomatoes cut into smaller slices Cut into diced radishes White, red, salad and cucumber radishes Yellow capsicum pepper put in salad Red salad, created, green Lettuce, tomatoes, peppers, cucumbers and radishes, mixed Ham cut into thin strips, also added to the bowl Ham salad Salad with ham, vegetables and grated cheese

What ingredients will we use for the bacon pasta salad recipe?

Quantities for 4 servings of pasta salad

  • 300g pasta (I used farfalle meaning butterfly or as we call them bow)
  • 100g canned sweet corn
  • 1 small pepper caps
  • 1 small fresh cucumber
  • 250g Prague ham
  • 150g telemea cheese
  • 1/2 onion (optional)
  • 100g olives
  • a serving of sauce, recipe here

Boil the pasta according to the instructions on the package, pass it under a stream of cold water and drain it well.

Cut the pepper, onion, ham, cheese and cucumber into cubes.

In a bowl put the pasta and the rest of the ingredients then the sauce, a little pepper, possibly if you like hot chilli flakes and mix lightly.

Let it cool covered for 30 minutes then serve.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

3 links for leurda,
3 hard boiled eggs,
a red bell pepper,
200 gr. Prague ham,
a lemon,
a box of corn kernels,
a bunch of green onions,
salt to taste,
8 tablespoons mayonnaise (prepared from 4 eggs, two boiled and two raw, a tablespoon of mustard, 300 ml of oil).

Wash leurda and drain, then finely chop, over the leurda add finely chopped green onions, hard boiled eggs, sliced, finely chopped bell pepper, diced ham and corn kernels, add salt to taste and chew very well salad, then cut half a lemon into thin slices and garnish the salad and drain half of the salad without the seeds falling into the salad.

Try this video recipe too

I prepared a recipe with Razvan capia pepper salad, like you've never seen before!

Whether you are vegan or fasting for Easter, we are here to support your choice with a delicious recipe, full of goodness, so that you have the energy to continue with good days!

Here, at our place, at Idicel Pădure, the whole team holds the Easter Lent. We gather at the table every week at lunchtime, talk, plan and enjoy what we have, as a family.

Zacusca, capsicum salad, eggplant salad, but also jams and hazelnut cream are not missing from our meals. They are very good spread on hot bread, but they are just as good in other recipes, fasting, tasty and with natural ingredients.

Bulgarian salad

1. Put one of the peppers in the oven on a pan over medium-high heat, and turn it periodically for 10-15 minutes, or until cooked through.

2. Cut the tomatoes into slices or halves (if they are cherry), peel the cucumbers and chop the onion scales.

3. Put all the cut ingredients in a bowl and add olives Without seed, parsley finely chopped, pepper cruel cleaned and chopped, pepper baked cleaned and chopped, ham cut into thin slices, egg boiled cut slices and dressing , made of oil of extra virgin olives , vinegar, salt and pepper.
4. Mix all the ingredients for the Bulgarian salad, then serve it with extra feta cheese sprinkled on top.

Ingredient Potato Salad With Radish And Mustard Dressing:

  • 1 kg. of potatoes (I used white salad potatoes and purple potatoes, but the purple ones have no other role than aesthetics)
  • 12 red radishes
  • 4-5 sprigs of green onion (white part and a good part of the leaves)
  • 2 tablespoons Dijon mustard
  • 50 ml. extra virgin olive oil
  • juice of 1 lemon
  • 1 teaspoon of honey and pepper

Preparing Potato Salad with Radish and Mustard Dressing:

1. Boil the potatoes in their skins for 15-20 minutes, to freeze without becoming extremely soft, then drain the water, rinse under running cold water, peel and cut into slices or slices (after preference). I only show you the purple potatoes in the picture below, for the simple reason that they are a bit more special, but only in appearance, the taste is simply potatoes. I emphasize the fact that they are potatoes produced in Romania, by people who thought that Romanian gastronomy deserves a little color.

2. Wash the radishes carefully and slice (or cut into quarters, as you prefer). Potatoes (of any color) and sliced ​​radishes are placed in a salad bowl or in a large (bowl), keeping a few slices of radish to sprinkle the salad on top at the end.

3. In a bowl, place the mustard and pour the extra virgin olive oil into a thin thread, while mixing in one. You see, the sauce will bind just like a mayonnaise. Add lemon juice and honey, beat well with a fork and season with salt and pepper to taste (the sauce should be a little saltier, because it is the only seasoning that boiled potatoes receive in the shell).

Other fasting recipes with potatoes:

Baked potatoes

Food & # 8211 stew & # 8211 potatoes

If the sauce is still too viscous, it can be diluted with 1-2 tablespoons of very cold water. Add the cleaned and washed green onion, chopped into thin slices, from which about 1 tablespoon of chopped leaves is kept for sprinkling at the end and pour the sauce over the potatoes and radishes.

4. Mix the salad carefully so that the potatoes are covered with sauce on all sides but not crushed. Cover the bowl with cling film and refrigerate for 30 minutes & # 8211 1 hour before serving. Of course, this only if you have patience, sometimes it happens to me that I don't have much patience and that I put a bowl of salad on it since it is slightly warm. Before serving, sprinkle on top the slices of radish and chopped green onion leaves that I kept for this purpose.

Good appetite and don't forget, it goes perfectly with any grilled goodies you have prepared!

Ham tart

It's been a while since I've made a tart & # 8230 I was looking for a recipe with leavened dough because I don't really like tender dough except for sweet tarts. Here is the recipe from the kitchen, stating that I made small changes. I am also writing the original one, choose the option you like and depending on the possibilities :).

  • 200ml milk
  • 1 packet of dry yeast (I put fresh, about 20 g)
  • 3 tablespoons oil
  • salt
  • 350 faina
  • 200g pressed ham
  • a green onion tie (I put 1 piece of leek)
  • 70-100g grated cheese (I put Telemea cheese)
  • 1st (I had 2, plus an albumen)
  • salt, pepper, chopped basil
  • 250g fermented sour cream
  • a yolk for greased

Heat the milk and oil, dissolve the yeast and leave it for 5 minutes, then pour it over the flour + salt, knead a slightly softer dough that is left to ferment for 30 minutes. Meanwhile, cut the leeks and ham into small pieces, grate the cheese, basil it cut coarser and mix them. We put eggs, sour cream, salt, pepper.
2/3 of the dough is spread in a greased and powdered form with flour, an edge is raised, it is pricked with a fork and we put the filling.

Arrange the rest of the dough in the form of a grill, grease with yolk and bake in the preheated oven over low heat (I put it at 100 degrees for 40 minutes).

Remove, leave to cool and then cut into slices.

As a small clarification, I used the normal tart form but the dough has risen to the fixed, next time I will use less dough.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Baked pepper salad with fish

Duration: 55 minutes
Complexity: low
ingredients for 4 servings: 4 peeled baked bell peppers 3 consistent pieces of canned fish 3 cloves of garlic a bay leaf oil vinegar salt pepper.

Method of preparation:
The bell peppers, after being cooked, are placed in water where they can be left for 15 -20 minutes so that they can be peeled more easily. After the skin has been removed, the spine is removed, the seeds are cleaned and cut into not too wide strips. From garlic is made a mujdei without water. Mix the oil with the vinegar, season with salt and pepper and pour over the peppers. Now add the juice and mix carefully, rising from the bottom to the surface. Over this composition are placed the pieces of crushed fish and whose spinal cord has been previously removed. Leave for 10-15 minutes to penetrate, then refrigerate for 90 minutes.

We prepare the ingredients

Cut the ham into small cubes.
We also cut the pepper into small cubes, after we have washed and cleaned it of stalks, seeds and ribs.
We wash the parsley and finely chop it.

Preparation of appetizer pudding with ham and pepper

Mix the eggs with a pinch of salt, then add the cream, mix well, add the flour, spices and mix again.
This is followed by green parsley, pressed ham and pepper.

Wallpaper a heat-resistant form with baking paper, which we grease with a little butter or oil and spread the pudding composition in it.

I recommend greasing the baking paper, because I have an experience in which it stuck to such a pudding, having no fat in the composition.
We shape with Appetizer pudding with ham and pepper in the oven for 40-45 minutes, at 180 degrees, or until the pudding browns nicely on the surface.

Let the pudding cool slightly, then turn it over on a plate and remove the baking paper.
We cut it cold, to cut it nicely.

We serve delicious appetizer pudding with ham and pepper, with ketchup or a cup of yogurt, for breakfast or why not, for dinner.
But we can also serve it as an appetizer at a holiday table and we will certainly delight our guests.
Thanks, Vicky, for the wonderful recipe, which I want to let you know that I made it twice, but the first time I didn't have a chance to pose for it, because the fools rushed to it!

I hope that my appetizer pudding recipe with ham and peppers will be useful!