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Sandwich recipes.

Croutons with goat cheese and figs.

Sandwich recipes.

Cream 33% — 70 g
Goat cheese — 200 g
Sugar — 30 g
Fresh figs — 3 pcs.
White bread — 4 slices.

Sandwich recipes.

Cream the shake, add goat cheese and gently mix.
Heat the sugar in the saucepan until it turns into a syrup and turns a dark yellow color.

Add the diced diced figs and fry them.
Sliced white bread bake in the oven or toaster from two sides to a crisp.

On the bread lay mousse from goat cheese and fried figs.
Goat cheese is produced from unpasteurized milk, which by definition makes it a very useful product.

In its usefulness, it is superior to traditional cow cheese, since goat’s milk is more saturated with vitamins and trace elements.
Cheese contains a large number of lactic acid bacteria, which are extremely healthy.

It is important to know that in goat cheese manufacturers can mix cow or sheep’s milk.
If you want to buy 100% goat cheese, please note: the label on the French language should have the inscription «pur chevres» (pure goat).


Sandwich recipes.


Meatballs «in Swedish» with French sauce.

Here is a mix of two great nations. Delicious beef meatballs with Béchamel sauce. Yes, and with Mozzarella cheese. Tastier does not happen!

This recipe has long haunted the Internet. Already overgrown with additions and changes. But the basic remains unshakable. The dogma is as follows: ground beef, Beshamel sauce and Mozzarella cheese. And nothing else.

Well, the potatoes, of course. Pretty big. But the most interesting is the way of cooking and serving.

Let’s start. To prepare meatballs «in Swedish» under French sauce will need quite a few ingredients.

Meatballs «in Swedish» with French sauce.


Beef mince — 1000 g
Potatoes large — 3 pcs.
Butter — 150 g
Wheat flour — 80 g
Milk — 800 ml
Mozzarella cheese — 100 g
Mixture of peppers — to taste
Salt — to taste
Salad greens — 10 g

Step-by-step recipe:

And the main constituent is ground beef. It is a lot, this amount will be enough for a rather large form.

There will be three stages of preparation. The first is the Béchamel sauce. This time in detail and step by step. Butter in the saucepan.

Then add the portioning flour, stirring constantly.
Add hot milk and cook at minimum heat. Three minutes. Add the grated nutmeg.

The sauce is ready, it thickens and has acquired the necessary flavor.
Now the potatoes. It must be boiled until half cooked. You can clean it beforehand, but you can wash it well and boil it «in a uniform». I have a second option.

We proceed to the stuffing. We knead, salt, add a favorite mixture of peppers and one large egg. And, of course, the salad greens.
We shall mold this shape. A whole dozen. That is 12 pieces.

We select the form. It will be beautiful both in round, and in square, and in oval. I have a large oval face. Bottom grease a thin layer of butter. We start to lay the potato slices, leaving a short distance between them.

Then put a meatball on each lobule.
Next, we lay the potatoes along the contour and between the meatballs, making each meatball a separate apartment. While without a roof.

Then the sauce comes into play. Abundantly water every meatball.
And sprinkle with the cheese Mozzarella. So it is plentiful.

In the oven, 180 degrees, time — at least 30 minutes. Operating mode: both + convection.

The casserole should be slightly cooled, while cheese is directly bubbling in it and a hot sauce. It turns out six large portions. In each — two large meatballs.
Bon Appetit! Peace and goodness!


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