Tartaret First Sweet waffles
(70 g melted butter, 140 g sugar, 1 egg, vanilla sugar, 120 ml milk, 150 g flour)
Baked instantly, maximum 2 minutes in Festa
2 eggs (I have SB)
100 g sugar
60 g vegetable oil
60 ml cold. water
120 g flour (the consistency of liquid sour cream)
Filling for tartlets with crab sticks 6 crab sticks; 100 g of Dutch cheese; 2 boiled eggs; 60 g mayonnaise; salt to taste; 15 g of parsley. Crab sticks are slightly frozen and chopped on a coarse grater. Cheese and eggs are rubbed in the same way. The components are combined, salted, mixed with mayonnaise. Stuffed tartlets are decorated with fresh parsley leaves. Snack with cod liver 4 eggs; 240 g cod liver; 50 g canned peas; 6 small pickled cucumbers; 80 g of light mayonnaise; 20 g dill. Knead the fish product with a fork. Cucumbers and boiled eggs are cut into small cubes. Finely chop the dill. All ingredients are mixed, peas are added and seasoned with minimal portions of mayonnaise. Cod liver tartlets are kept in the refrigerator for 40 minutes before serving. Tartlets stuffed with red caviar 100 g of red caviar; 50 g sweet butter; 3 cups of lemon; parsley for decoration. Wavy plates are formed from butter with a knife. They are wrapped in a tube and placed in tartlets.Next, put a small slice of lemon. There should not be a lot of this ingredient, so that its acidity only emphasizes the taste of caviar, and does not take all the attention. The tartlet is filled with caviar and decorated with a parsley leaf. Chicken tartlets 250 g chicken fillet; 150 g walnuts; 100 g medium fat sour cream; 40 ml of non-aromatic oil; salt to taste; 15 grams of parsley. Fillet is cut into small equal cubes. The chicken is fried in hot oil until golden brown. Add sour cream and simmer covered for 7 minutes. Finely chop nuts and greens with a knife. The cooled stewed chicken is combined with nuts and parsley, salted. With red fish 200 g of salted trout; 1 egg; 50 g of processed cheese; 1 cucumber; 50 g mayonnaise. Boil the egg, cool, knead with a fork. The cheese is slightly frozen and rubbed on a medium grater. Cut the fish fillets into pieces, leaving a part for decoration. The cucumber is chopped into cubes and mixed with mayonnaise. All ingredients are mixed and spread into tartlets. Decorate with the remains of fish. Filling for shrimp tartlets 30 shrimps; 1 fresh cucumber; 20 ml teriyaki sauce; 20 ml olive oil; 10 g sesame seeds; 100 g of hard cheese. The shrimps are peeled from the shell, poured with a mixture of sauce and butter, and left to marinate for 10 minutes. Prepared shrimp are stewed in an open pan, stirring constantly, for 2 minutes. The cucumber is cut into cubes, the cheese is grated. All components are mixed, sprinkled with sesame seeds. With curd cheese 100 g of curd cheese without additives; 100 g of Dutch cheese; 15 cherry tomatoes; 30 g fresh dill. Hard cheese is rubbed on a medium grater, curd cheese is kneaded with a fork. Finely chop the dill. Place both cheese and herbs in a blender and beat for 30 seconds. Divide the tomatoes in half. The tartlets are filled with cheese mass, and half tomatoes are immersed in it. Filling for tartlets with mushrooms 250 g of fresh champignons; 40 g bacon; 3 onion feathers; 70 g of hard cheese; 20 ml of sunflower oil; salt and black pepper to taste; 2 sprigs of parsley. Finely chopped champignons are fried in oil for 6 minutes. Add chopped bacon, fry for another 5 minutes. Finely chop the green onions, add them to the fried ingredients and cook for another minute. Cool the contents of the pan, add chopped parsley and grated cheese. Stir. The tartlets are filled with the resulting mass and placed in an oven preheated to 180 ° C for 10 minutes. With ham and cheese 2 raw eggs; 200 g ham; 50 g of Dutch cheese; 100 g sour cream. The eggs are shaken with a whisk. Add sour cream and beat until smooth. Cut the ham into thin strips. Lay it on the bottom of the tartlets. The contents of the baskets are poured with sour cream and egg mass. Cheese is rubbed on a fine grater and added to the tartlets. The appetizer is placed in an oven preheated to 180 ° C for a quarter of an hour. Serve hot. Dessert tartlets with fruit 150 ml whipping cream; 250 g fat sour cream; 100 g icing sugar; 150 g strawberries; 2 kiwi; 1 large peach. Chilled cream and sour cream are whipped with an immersion blender until thick. Pouring icing sugar in portions, beat for another 2 minutes. Fruits and strawberries are washed, cut into small pieces (kiwi is pre-peeled). The tartlets are filled with sweet cream, a piece of each fruit is placed on top. Chill before serving. Filled with beets and herring 100 g of herring fillet; 1 small beet; 2 lettuce leaves; 40 g mayonnaise; green onions for decoration. Beets are boiled until soft, peeled and rubbed finely. Each tartlet is coated with mayonnaise on the inside. Pieces of lettuce leaves are placed on the bottom so that they look out of the baskets. Carefully lay out the beets, not crushing, trying not to stain the lettuce, so that the appetizer looks appetizing. Pieces of herring are cut into thin strips. Placed on top of beets. Each tartlet is decorated with green onion rings. With avocado and avocado caviar; 80 g red caviar; half a lemon; 2 sprigs of parsley. Divide the avocado in half, take out the pit, take out all the pulp with a spoon. The fruit is poured with squeezed lemon juice and mashed using a hand blender.The tartlets are filled with a gentle green paste. Caviar is applied on top. The appetizer is decorated with a parsley leaf. With chicken and mushrooms 0.2 kg of boiled chicken breast; 0.2 kg of raw mushrooms; 70 g of cheese; 2 garlic cloves; 40 g walnuts; 20 ml of vegetable oil; 80 g mayonnaise; salt to taste. The champignons are crumbled into smaller pieces and fried in oil until the liquid has completely evaporated. The chicken is cut into small cubes and combined with mushrooms. The cheese is rubbed. Finely chop the walnuts. The cloves are chopped in a garlic press and mixed with a nut. The prepared ingredients and mayonnaise are mixed. Fill the tartlets with the resulting mass and bake until golden brown at 180 ° C (about 12 minutes). Filling for tartlets with pineapple and cheese 100 g canned pineapple (no liquid); 1 egg; 80 g parmesan cheese; 2 cloves of garlic; 50 g of light mayonnaise; 20 g poppy seeds. A boiled egg is kneaded with a fork. Pineapple is finely chopped and dried with a napkin to completely get rid of the juice. Grind cheese and garlic on a fine grater. The components are mixed, poured over with mayonnaise. Ready-made tartlets are decorated with poppy seeds. With liver pate and cherry tomatoes 2 lettuce leaves; 130 g liver pate; 5 small cherry tomatoes; 5 boiled quail eggs; any green mass. Cut the tomatoes and eggs into 2 equal parts. A piece of lettuce is placed at the bottom of the tartlets. Spread the pate tightly, forming a small slide. Halves of tomatoes and eggs are inserted into the pate. Sprinkle with chopped herbs on top. With Korean carrots and sausage 100 g of Korean carrots; 100 g smoked sausage; 1 large cucumber; 5 lettuce leaves; 60 g mayonnaise. The carrot strips are shortened. Sausage and cucumber are cut into thin strips. The salad is torn by hand into small pieces. Combine the ingredients, add mayonnaise. With cheese, olives and garlic 100 g of hard cheese; 2 garlic cloves; 5 pitted olives; 2 boiled eggs; 100 g mayonnaise; 50 g coconut flakes. Grind cheese and eggs. Mayonnaise and crushed garlic are added. From the resulting mass, balls are formed by placing half an olive inside. Each piece is rolled in coconut flakes and placed in a tartlet. More details: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=526836.100
