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Telemea salad and eggs

Telemea salad and eggs


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We wash all the vegetables well

We cut the pepper in half and clean the back, we slice the tomato, we break the thicker part from the salads, we slice the telemeau. So is smoked ham. Cut the white part of the onion.

We prepare the Salad Chef device and mount the cutting space no.1.

Place, in turn, the pepper, ham, telemeau, tomato, salad in the cutting space and press the lid firmly.

The ingredients will fall into the bowl, diced.

For the onion I used the slicer.

We clean the boiled eggs, cut them in half.

Mount in the device with the cutting space in 4.

Place half an egg and press the lid.

At the end, lightly mix all the ingredients.

In a bowl put olive oil, lemon juice, salt and a little sugar. Homogenize.

Pour over the salad (as well as we like) and let the bowl cool for 20 minutes, then serve.




Appetizer salad with Telemea cheese and mayonnaise

Boil eggs, peel and cut into thin slices. Telemeau is shaved on a large-mesh grater. Onions are cut into scales. Tomatoes are cut into thin slices, mayonnaise is made from 3-4 yolks, lemon and oil.

Assembly: in a glass bowl, place alternately layers of cheese, onion, eggs, tomatoes and mayonnaise. Finish with mayonnaise and decorate with green parsley.

Refrigerate for 1 hour to combine the flavors and then serve with toast.

Omelet with vegetables and ham

The recipe is for two portions. The potato is cleaned and boiled in water with a pinch of salt for about 15 minutes.

Ornamental appetizer 2

Preparation: Slice the salmon (which you want) cut the tomatoes into a flower shape and cut the cheese


Preparation Winter salad with chicken

Chop the green garlic and mix in a bowl with a tablespoon of olive oil, 1/2 lemon juice, a pinch of salt and 2 tablespoons sour cream. Add sliced ​​boiled eggs and mix.

In the salad bowl add sliced ​​tomatoes and lettuce. Stir gently. In parallel, prepare the chicken breast fillets as follows: pepper and leave for at least 10 minutes in a bowl with a little olive oil and the rest of the lemon juice (from the other half). I jump them directly into the plate so that they stay tender when fried.


The best recipe after Easter. Egg salad with radishes and green onions. It's easy and fast

Egg salad with radish is the best recipe after Easter and provides a necessary intake of calories so that it does not overload you, especially after full meals consumed in recent days. It is easy to make and does not take long to make, and the result is unique, perfect for lunch or dinner.

It is also the simplest egg salad, and radishes and green onions are perfect in this combination, especially because they are seasonal vegetables, very healthy and suitable for any taste.

The resurrection of the Lord is the most important holiday of the year for Christians and is an opportunity to spend time with loved ones, but also to consume traditional dishes such as steak or lamb steak. Eggs remain the most popular, but what can we do if we have too many left? Read on and find out how you can make egg salad with radishes and green onions.


Mushrooms with eggs and Telemea cheese

When you want something simple and fast, I recommend you try these Mushrooms with eggs and Telemea cheese. With just a few ingredients you get a quick lunch or dinner in just 20 minutes. Other equally simple recipes with mushrooms can be found in the images below. Click on the title in the images.

  • Mushroom burgers
  • Mushroom Ciulama

Mushrooms with eggs and Telemea cheese & # 8211 Ingredients

brown or mushroom mushrooms with medium-sized hats
quail eggs
Telemea of ​​cow in brine & # 8211 Delaco
salt, pepper to taste
green parsley for garnish
mosaic salad, and some cherry tomatoes

Mushrooms with eggs and Telemea cheese & # 8211 Preparation

Wash the mushrooms well and remove the legs. Dry the hats with a paper napkin and place them in a tray on baking paper.

In each hat we put a quail egg. Season with salt and pepper. Meanwhile, heat the oven to 180 degrees. When the oven is hot, place the tray with the prepared mushrooms as described above in it.

Leave in the oven for about 15-20 minutes until the egg whites thicken.

The mushrooms prepared in this way are taken out and placed on a bed of straight mosaic salad with a little vinegar, salt and sugar, over which we add a few slices of cherry tomatoes.

We wish you more cooking Mushrooms with eggs.

For other mushroom recipes you can access the section Recipes with vegetables and fruits or Foods. You can find equally tasty recipes in the section Post recipes. We hope you find as many recipes as you like and we are waiting for you with impressions, tips, other ideas or we would even like it if you suggest us which recipes to cook. We wish you all the best until the next recipe that will appear soon again on the blog of Cheerful Chefs.

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Egg salad with fluffy cheese

Egg salad with fluffy cheese can be a main course or an appetizer for any occasion. It is an extremely delicious recipe, for every person's budget, it is made with basic ingredients and easy to find in stores.

Such an egg salad was often made by our mother as a child, except that the mother put mayonnaise instead of fluffy cheese. He did it whenever he boiled more eggs and didn't want to throw them away, so he turned them into a salad. Or even after the Easter holidays, when we all know we have a lot of boiled eggs left.

Because I wanted to change the recipe a bit, I didn't use mayonnaise, but I chose a fluffy cream cheese from Delaco, which is actually an aerated and fine cream cheese spread. I really liked the final result, and even if I didn't use mayonnaise, this variety doesn't differ much in taste from the one I knew from childhood. The salad turned out very tasty and can be a good, cheap and quick idea of ​​"appetizer salad" for any occasion.

I like to put 2-3 tablespoons of salad on slices of bread, over a lettuce leaf and serve it with fresh vegetables. I eat it most often for breakfast.

I hope you like the recipe and prepare it too!
____________________________________
INGREDIENTS (3-4 servings)
6-7 eggs
140 gr. fluffy cheese with Delaco cream
1 tablespoon natural yogurt
1 teaspoon mustard
1 pickled cucumber (can be optional or replaced with a fresh cucumber)
½ small red onion (you can replace it with yellow onion or green onion)
salt and pepper to taste


____________________________________
PREPARATION
Boil the eggs for 6-8 minutes, peel them, then cut them into smaller cubes and place them in a bowl.

Finely chop the red onion and pickled cucumbers into smaller cubes and squeeze as much juice as you can. Put them in the bowl over the chopped eggs.

Separately, in another bowl, add the fluffy cheese, yogurt and mustard, then mix them with a spoon until a cream is formed.

In the same bowl with the eggs, add the mixture of fluffy cheese, yogurt, mustard, plus salt and pepper to taste. Mix everything well with a spoon.

Serve the egg salad with fluffy cheese along with slices of crispy bread and vegetables.

In the bowl, over the salad, you can also add some finely chopped red onions, green onions or chili flakes for decoration.

Store well in the refrigerator for 2-3 days. Cover the bowl with cling film before putting it in the fridge or put the salad in a saucepan with a lid. I recommend you do as much as you think you will eat for 2-3 days, to enjoy this fresh salad.


TOMATO SALAD with EGGS and TELEMEA & # 8211 the most delicious summer salad

Tomato, egg and telemea salad is especially tasty. There are several versions, including one known as "Argentine salad”. It was made popular in the country by a person who in the 70's participated in a dinner of the Argentine Embassy in Bucharest.

It is usually associated with warm seasonbecause it has a refreshing taste and is particularly delicious, thanks to the combination of juicy tomatoes, garlic, soft-boiled eggs and salted cheese.

Tomato salad with telemea and eggs: geniuskitchen.com

It cooks in about 20 minutes and can be likened to a raw omelet.

Tomato salad with eggs and telemea

  • 100 g of telemea
  • 2-3 boiled eggs
  • 10 cherry tomatoes
  • 1 lemon
  • lettuce
  • salt, pepper and oil to taste

Wash the eggs well and boil hard for about 8 minutes. Meanwhile, prepare the other ingredients. Wash the lettuce leaves.

Cut the telemeau into cubes. Cut the cherry tomatoes in half. Boiled eggs are also cut into cubes or slices.

Place the lettuce leaves on a plate or in a bowl. Put the telemeau, eggs and tomatoes. Sprinkle with salt and pepper.

Squeeze the lemon juice and mix it with the olive oil. Sprinkle the salad with this sauce.

For more flavor, you can also add a few cubes or slices of raw lemon to the salad of tomatoes, eggs and telemea.

The salad can be served immediately. But it looks better after it's a little cold. If you like garlic, you can add a few crushed puppies or finely chop them to the salad.

Source: Kaufland, Salad with egg, lemon and cheese: https://www.kaufland.ro/retete/cauta-o-reteta/reteta.salata-ou-lamaie-si-branza.r_id=RO_1608.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Salad with tomatoes and cheese Argentine salad

Salad with tomatoes and Telemea cheese, with boiled eggs and garlic & # 8211 Argentinian salad & # 8211 favorite summer salad! As long as the tomatoes last, I do it weekly. I know her from childhood, made by her mother. Why is it called Argentine? Because the recipe arrived in Cluj in the & # 821770 years via a person who had taken part in a dinner organized by the Argentine Embassy in Bucharest. The lady was so delighted with this salad that she asked for the recipe on the spot and shared it with us.

Since then (since 1977) this salad has been making waves in my parents' circle of friends (and later in my own circle of friends).

Why?? Because it is extraordinarily tasty, refreshing, creamy and garlicy! Tomato salad with Argentinian cheese is the perfect combination for hot summer days: juicy tomatoes, medium boiled eggs (can also be sticky & # 8211 boiled for 3 minutes), crushed garlic, quality oil and a little grated cheese (sheep or goat cheese) ). Obviously, its taste intensifies after it stays in the fridge for a few hours (in a hermetically sealed box) during which time it cools down well and the tomatoes leave their juice. All that's missing from this salad is a piece of bread to spread in the wonderful sauce, down to the last drop. You lick your fingers how good it is and you are surprised when you hear from what and how fast it is done. In 20 minutes it's ready!

Tomato salad with cheese can be simplified and turned into gasket next to the grills (set the eggs aside so that they are not too consistent). Even if aesthetically it looks better laid layered (tomatoes, eggs, tomatoes) the delicious sauce is formed by gently mixing these components together with oil and crushed garlic. It's not beautiful but it's good!

Being or retro salad, very modern in the & # 821770, I decided to present it as I know it from childhood, made by my mother: in an oval Jena bowl with a lid! It was a great trick in those years to have Jena vessels (which were right from Jena, not & # 8222Yena & # 8221 as the pirated versions are now called) of various sizes. They were fine and cooked things in the oven like soufflés or gratins and served them at the table (salads, pastries, etc.).

The proportion of ingredients is fixed and adapts to the number of people.


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