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Tart dough: I put the flour together with the diced butter and the salt powder in the bowl of the robot. I mixed for 10 seconds, after which I added cold water. I got a dough that I refrigerated for an hour.
I prepared the steamed broccoli bunches and let them cool a bit, and I cut the chicken breast into strips.
In a bowl I mixed the chicken breast with broccoli, corn, eggs, grated Parmesan, sour cream, pesto sauce and herbs.
I spread the dough and arranged it in a tray greased with butter. I poured the composition, and on top I arranged some cherry tomatoes cut in half.
I put the tart in the oven already heated to 200 degrees for 40-45 minutes, until it browned.
Chicken and mushroom tart
For the dough, mix the flour with a pinch of salt and diced butter until you get a sandy texture. Add the yolk or water, give the dough a round shape, wrap it and let it cool for half an hour.
Meanwhile, cook in a teaspoon of finely chopped onion with the chopped mushrooms in the knife. When the water (left by the mushrooms) has dropped, add the chicken cubes and leave on the fire for just a few minutes. Salt and pepper to taste and allow to cool.
Beat eggs with sour cream and a pinch of salt and incorporate them into the mushroom composition. Roll out the dough into a baking dish and pour the filling. Sprinkle the cheese on top and bake for 40-50 minutes or until golden and appetizing.
Remove from the oven and set aside for 10 minutes, only then slice and serve the tart with mushrooms and chicken.
"Quiche" with broccoli and chicken
I took this recipe from Ceslavei Bodiu's website, gustosel.com, where it was tried and praised by many housewives. I urge you to try it too!
For a 6-8 serving tart, we need the following:
250 gr. flour
80 gr. butter
100 ml. whipped cream
1/2 teaspoon baking powder
300 gr. broccoli
200 gr. chicken meat
1 red capsicum pepper
100 gr. pressed cheese
100 ml. whipped cream
salt, pepper to taste
Method of preparation:
Sift flour into a bowl, along with baking powder and salt. Add the butter at room temperature, and knead until you get some crumbs.
Add 100 ml. of cold cream, which we quickly incorporate into the mixture.
Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for an hour.
Meanwhile, we prepare the ingredients for the filling:
Chicken meat (I had a breast, but it works just as well as a pulp), it is boiled according to all the rules. Broccoli is dissolved in the appropriate large bouquets and blanched in salted water for about 5 minutes, then rinse with cold water.
Cut the meat and pepper into smaller or more masked pieces, as you like.
Take the cold dough out of the fridge and spread it on a sheet, which we place in a tart pan greased with butter, or lined with baking paper (I used one with removable walls for cakes).
Prick the countertop with a fork in several places and chaotically place the meat and vegetables, then remove the excess crust from the edges, leaving an edge about 1-2 fingers above the level of the filling.
Beat eggs, along with whipped cream and grated cheese, season with salt and pepper.
And put the dish in the hot oven, at 180 C, for about 40-50 minutes. You are already oriented by how the oven you have bakes and by the filling in the middle of the tart, which must be "clogged".
Cauliflower and broccoli tart
Cauliflower and broccoli tart. I propose a tart with cauliflower and broccoli as a recipe. I added cheese and chicken breast to make this dish nutritious, hearty but light and healthy at the same time. This cauliflower and broccoli tart is prepared very quickly and is delicious and can be served both hot and cold. I invite you to try it yourself, to convince yourself that this tart should not be missing from your list of favorite dishes.
Ingredients tart dough with cauliflower and broccoli:
- 300 g flour
- 150 g butter
- 1 yolk
- 1-2 teaspoons cold water.
Ingredients tart filling with cauliflower and broccoli:
- 500 g cauliflower
- 3 whole eggs + and the remaining egg white from the dough
- 250 g broccoli
- 200 ml cooking cream
- 200 g of cottage cheese
- 200 g chicken breast
- 150 g of cheese
- salt pepper
Preparation of tart dough with cauliflower and broccoli:
In a larger bowl put the flour, butter, salt and mix well.When it is uniform, add the yolks and mix. If it does not bind we can put 1-2 teaspoons of cold water.Form a ball, wrap it in cling film and put it in the fridge for 30 minutes or in the freezer for 10 minutes.As long as the dough stays in the fridge, we will take care of the filling. Put water in a saucepan, and after boiling add broccoli, let it boil for 2 minutes, take it out and put it in a strainer to drain. We do the same with cauliflower.Wash the chicken breast, cut it into cubes and put it in the grill pan (or normal). Season with salt and pepper, let it brown for 5 minutes on each side.We put the cheese and cheese on the large grater.In a large bowl put the cream, eggs, cheese, half the cheese, dill, salt and pepper, mix well.We take care of the tart dough. To spread the dough evenly and not break when we take it off the work table, we can put it on baking paper and put food foil on top and spread with the rolling pin until we get a dough even and large enough to reach us for the tray . We place it in the tart tray with a diameter of 26 cm.We cut the dough and the paper that is extra. With the help of a fork we make holes in the dough, if we do not, it will swell in the oven. Put the tray in the preheated oven at 180 degrees for 10 minutes, then take it out and put the cauliflower, broccoli, chicken breast and cream mixture.At the end we put half of the remaining cheese to obtain a brown layer.Put in the preheated oven at 180 degrees for 40 minutes.It can be served hot or cold.
|Complexity||Preparation time||Nr. servings|
|low||1 hour||6 servings|
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step 1. Mix flour with salt and baking powder, add butter at room temperature. Mix until you get crumbs, add 100ml of whipped cream and knead the dough. We put the ball of dough in the fridge for an hour.
step 2. Boil the chicken, cut it into pieces. Boil broccoli for 5 minutes, cut the pepper into smaller pieces.
step 3. In the tray (d24cm) greased with oil or lined with baking paper, arrange the dough, lifting it on the walls of the tray. Haotic aranjam umplututra.
step 4. Mix eggs with 100 ml of whipped cream and grated cheese, pour over the tart. Put the tray in the preheated oven at 180C for 45-50min, until browned. It is received very finely, the next day it is even tastier.
Chicken, broccoli and mushroom tart
And because broccoli is not a vegetable that everyone likes, I propose today a wonderful tart that is tasty and enchanting in appearance that after you prepare it you will become a fan of this vegetable :) !!
- 1 or
- 50g. butter
- 3-4 tablespoons milk / water
- half a teaspoon of salt
- half a teaspoon of baking powder
- 200-300g. flour
- 1 chicken breast
- 1 medium broccoli
- 300g. fresh mushrooms
- 2 large onions
- salt pepper
- 2 eggs
- 3 tablespoons sour cream
- 50g. CHEESE
Prepare the dough first because it has to stay in the fridge for at least half an hour: mix the soft butter with the eggs, the salt, then gradually add the flour and baking powder until you get a homogeneous dough.
We start the preparation of the filling: we put the chicken breast to boil with a little salt, as well as the broccoli opened the bouquets, of course separately & # 8230 chicken :). Finely chop the onion in a few tablespoons of oil until it becomes glassy then add the finely chopped mushrooms, let it penetrate well, then add the diced chopped chicken breast, then the finely chopped broccoli. Let the aromas penetrate for 10 minutes, season with salt and pepper and let it soften. After it has cooled, we start assembling our tart: we prepare a round shape or a tart shape that we grease well with butter, we spread the dough well even on the walls of the tray, we put the filling and distribute it evenly, then we pour the dressing that I prepared quickly & # 8211 beat the 2 eggs well, add sour cream and grated cheese. I chose to decorate the tart with tomato slices but there are options depending on everyone's wishes. Put the tart for 20-30 minutes in the oven over medium heat until nicely browned. It can be served hot but also cold, it is just as spectacular, wonderful with a tzatzichi sauce.
Broccoli tart and chicken breast
500 grams of broccoli
1 commercial pita top
1 chicken breast, preferably without bones
1 cup of milk
2 tablespoons flour
1 piece of Telemea cheese (as dry as possible)
1/2 packet of butter
a little dried thyme
a piece of cheese
a few tablespoons of sour cream
Method of preparation:
1. Place the top in a round pan, greased with butter, and prick it from place to place with a fork. Place on top of the broccoli bunches, which you boiled for a few minutes in boiling salted water, after they have drained well.
2. Separately, in a bowl, beat like an omelet for eggs, add flour, milk and mix well so as not to make lumps. Add the grated cheese, salt (only if necessary, depending on how salty the cheese is), pepper, grated nutmeg, a little thyme, and finally the melted butter. Then incorporate strips of boiled chicken breast.
3. Pour the mixture over the broccoli and put everything in the oven for 30-40 minutes. About 10 minutes before removing the tart from the oven, sprinkle a little grated cheese on top and leave it in the oven, on a high heat, until it browns. It is served with sour cream and is just as good and hot and cold.
Tarts with Broccoli, Feta and Chicken Marinated with Cajun
Mix the chicken pieces with the remaining marinade ingredients in a bowl, cover and let cool for at least 30 minutes.
Put the flour in a bowl, make a hole in the middle and put the rest of the ingredients. Using a fork, lightly beat the eggs and liquids, gradually incorporating the flour. Form into a dough, sprinkle a little flour on a surface, transfer the dough and knead lightly for 1-2 minutes until you incorporate the excess flour and form into a ball. Grease with a little olive oil, put back in the bowl, cover and set aside for an hour.
In the meantime you can prepare the filling. Saute the onion with the coarse salt in butter for about 30 minutes, over low heat or until it is caramelized. In a saucepan bring half a cup of water to a slow boil then reduce the heat to low.
Put the pieces of broccoli, cover and leave for 2 minutes. Strain them and hold for a few seconds under a stream of cold water. Cut into smaller pieces then set aside.
Remove the chicken bowl from the refrigerator. In a stainless steel or iron pan over medium heat then arrange the chicken breast pieces. Leave them unmoved for about 2-3 minutes then turn them over. Leave for another 2-3 minutes and then check that the piece is cooked enough but not dry.
Transfer the chicken pieces to a plate, and when they have cooled a little, cut them into small pieces. When you have all the ingredients for the filling ready, preheat the oven to 200 c (gas 6). Prepare a tray with aluminum foil.
Sprinkle flour on a surface. Divide the dough into 4 equal pieces. Spread each piece in a circle with a diameter between 26-28 cm. Place 1/4 of the caramelized onion, 1/4 of the grated gouda, 1/4 of the chicken pieces, 1/4 of the feta and broccoli, leaving a distance of 5-6 cm on the edges.
Bring the edges together by folding one piece on top of the other. Transfer with a large spatula to the tray with aluminum foil. Grease the dough on top with egg and then bake for about 20 minutes (most likely you will have to bake in two rounds). Let cool on a cooling grill 5 minutes before serving.
Make 4 pies.
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