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Appetizer cake with beef salad

Appetizer cake with beef salad

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For the green top, separate the eggs, and rub the 2 yolks with 2 tablespoons of oil, 1 tablespoon of sour cream, 2 tablespoons of flour, 1 teaspoon of baking powder, salt and 2 tablespoons of finely chopped spinach (frozen). Separately, beat the egg whites until stiff and incorporate them into the first mixture. Turn the composition into a cake tin and bake for 15 minutes.

For the orange top, repeat the same procedure as above, only replace the spinach with 2 tablespoons of pepper paste.

For the yellow top, repeat the procedure, but using 2 tablespoons of parmesan. Add salt to taste.

For the beef salad, boil the potatoes and carrots in their skins, let them cool, then peel them. After they have cooled, cut them into cubes the size of a pea. Cut diced and pickled cucumbers.

Boil the chicken breast in water with a tablespoon of chicken spice, and after it has cooled, cut it into cubes and add it over the rest of the composition.

Add the drained peas and add salt to taste.

For mayonnaise, use a boiled egg yolk and a raw one and mix them and add a little oil over them. At the end, add mustard and lemon to taste.

Mix the mayonnaise with the rest of the composition, keeping a little mayonnaise for garnish.

Place a countertop on a plate, then add half of the beef salad composition, then place the second countertop and add the rest of the salad. At the end, add the third top, and top with mayonnaise.

Light and creative recipes

Beef salad is derived from Russian salad, which also contains peas. Now, there are many options, and depending on everyone's tastes, it can be with meat
chicken or celery.

- 200 g of boiled beef, sometimes I also use chicken
- 500 g carrots
- 750 g potatoes
- 200 g of mayonnaise
- 1 teaspoon of mustard
- 250 g pickled cucumbers
- 200 g walled donuts
- salt, pepper and mustard to taste.

We boil cleaned carrots and cut them into cubes.
Boil the potatoes in their skins, then peel them and cut them into cubes.
I cut the cucumbers and donuts into cubes.
Mix all the ingredients in a bowl, then add the mayonnaise, mustard, salt and pepper, season to taste and leave to cool for a few hours.
On the plate, I put it in a circle shape, I pressed a little, I removed the circle, I sprinkled a chopped egg yolk with the back of a fork and chopped parsley.
Or another presentation, cut some of the carrots into slices, glue the slices on the walls of the form, fill with salad to the level of slices sprinkle the boiled egg yolk passed on a grater. Leave to cool for at least 1 hour, then place them on individual plates and remove the shape.

Nely`s Blog

chicken breast
sour cucumbers
gogosari acri

Put the potatoes in the shell to boil together with the carrots. In another bowl put the chicken breast to boil. Meanwhile, cut the cucumbers and donuts into small cubes. When the potatoes and carrots have boiled, peel them and leave them to cool. Prepare the mayonnaise then put it in the fridge until the others are ready. Cut the potatoes and carrots into cubes and place in a larger bowl to fit all the others. Over them put the cucumbers and donuts well drained of juice, add the diced breast, then mix them all with mayonnaise as desired, more or less.
salt if necessary and mustard. Place on trays and decorate as desired. GOOD APPETITE!


hello, I return the visit thanking you and
congratulations for this tasty recipe !!
see you soon Enza

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Recipes that might interest you

A delicious and filling sauce

An interesting and tasty appetizer.

In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

  • & ltp & gt & ltstrong & gtFor the green countertop: & lt / strong & gt & lt / p & gt
  • & ltp & gt & lta href = https: // target = _blank rel = noopener & gt & ltstrong & gt3 tablespoons chopped spinach Bonduelle & lt / strong & gt & lt / a & gt & lt / p & gt
  • & ltp & gt & ltstrong & gtFor the orange countertop: & lt / strong & gt & lt / p & gt
  • & ltp & gt3 tablespoons pepper paste (if tomato paste is used instead of pepper paste, the color will not be as vivid) & lt / p & gt
  • & ltp & gt & ltstrong & gtFor the white countertop: & lt / strong & gt & lt / p & gt
  • & ltp & gt4 tablespoons grated cheese & lt / p & gt
  • & ltp & gt6 tablespoons flour & lt / p & gt
  • & ltp & gt6 tablespoons oil & lt / p & gt
  • & ltp & gt3 tablespoons cream & lt / p & gt
  • & ltp & gt6 eggs & lt / p & gt
  • & ltp & gt3 teaspoons baking powder & lt / p & gt
  • & ltp & gtsare to taste & lt / p & gt
  • & ltp & beef salad for stuffing & lt / p & gt

Separate the egg whites from the yolks. Mix the yolks with the oil, sm & acircnt & acircna and flour. Add the baking powder, salt to taste and depending on the top, for the green top to this mixture we add the spinach, for the orange top the pepper paste and for the white top the br & acircnza.

In another separate bowl, beat the egg whites hard, as in the meringues, and gradually add the above mixture. Pour the whole composition into a cake tin (23 cm in diameter), leave in the oven for 15 minutes at 160 ° C.

Each top will be removed from the oven, left to cool and when all 3 are ready, we assemble them with beef salad.

Flavor in dishes

To give a nice look to the beef salad, I recommend you try this delicious recipe. I was inspired by a recipe from Sara & Miki and the result was very appreciated by the guests.

Yellow top:
2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
3-4 tablespoons grated cheese

Green countertop:
2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons spinach

Orange wheat:
2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons pepper paste

For beef salad:
10 potatoes
2 carrots
1 box of peas
1 piece of chicken breast
4 pickles
2 eggs
100ml oil
Lemon juice

Beef salad with boiled egg mayonnaise - not missing from the festive menu of Romanians

  • Beef Salad (Maria Matyiku / Epoch Times) Beef Salad

The main ingredients are root vegetables, boiled beef or poultry, potatoes, pickled cucumbers, boiled or canned peas and mayonnaise.

Usually the ingredients are not weighed, and the combination of ingredients is balanced according to the final taste and desired texture.

For a sour taste, add more pickles, those who prefer a sweeter salad, add more carrots and celery, and those who love meat add more meat.

Almost every family has its own recipe, often passed down from generation to generation.


  • 1 ½ cups of diced boiled carrots,
  • 1 cup boiled parsley or parsley,
  • a piece of boiled celery,
  • 3/4 cup boiled peas or a small can of peas,
  • 2 boiled potatoes,
  • 4-5 pickled cucumbers put on the grater with large holes,
  • 1 ½ cup of boiled meat cut into cubes,
  • Salt and pepper to taste

Ingredients for boiled egg mayonnaise:

  • egg yolks from 3 hard boiled eggs,
  • 70 ml oil,
  • 1 teaspoon mustard,
  • 1 pinch of salt,
  • 2 teaspoons lemon juice,
  • 2 tablespoons soda or water

For decoration: egg whites, donuts, olives, slices of cucumber or boiled carrots, greens, etc.


Boiled vegetables from soup are mainly used to prepare this traditional salad.

After boiling, remove the vegetables from the soup and set aside to cool, then cut into small cubes and place in a bowl. Add finely chopped or diced cucumbers.

Before being placed in the bowl, the cucumbers are lightly squeezed into a paper towel to remove some of their juice, otherwise the salad may become too watery.

Beef or poultry is cut into cubes.

Anyone can add boiled and chilled peas, either canned or canned.

Boil the potatoes separately in a small pot, in which a little vinegar is dripped, to avoid cracking the potatoes. When cooked, drain the water and set aside to cool. Boiled potatoes are cut into cubes.

Mayonnaise is prepared as follows: Put the yolks in a bowl and crush them finely with a fork. Then add a teaspoon full of mustard and mix vigorously in one direction.

Drain the oil little by little, add salt and from time to time the lemon juice. When ready, if the mayonnaise is too strong, you can add up to 2 tablespoons of soda or water at room temperature.

Mayonnaise can be cut if too much oil is added.

Mix the chopped vegetables lightly so that they do not crumble, then add half of the mayonnaise. The other half of the mayonnaise is kept to garnish the salad.

Appetizer cake with beef salad

Written by Mirela C on May 25, 2012 at 4:25 PM, in Food & Drinks. 142 views Get into the discussion grated cheese, eggs, pepper paste, beef salad, sour cream, spinach, oil

Appetizer cake with boe salad is a wonderful appetizer for any meal. It can be made with any other cream, with cheese for example.

Yellow top:

- 2 tablespoons oil

- 1 tablespoon sour cream

- 2 tablespoons flour

- 1 teaspoon small baking powder

- 3-4 tablespoons grated cheese.

Green countertop:

- 2 tablespoons oil

- 1 tablespoon sour cream

- 2 tablespoons flour

- 1 teaspoon baking powder

- 2 tablespoons of spinach

Orange wheat:

- 2 tablespoons oil

- 1 tablespoon sour cream

- 2 tablespoons flour

- 1 teaspoon baking powder

- 2 tablespoons of pepper paste

For the filling:

Method of preparation:

For the green top, separate the eggs, and rub the 2 yolks with 2 tablespoons of oil, 1 tablespoon of sour cream, 2 tablespoons of flour, 1 teaspoon of baking powder, salt and 2 tablespoons of finely chopped spinach (frozen). Separately, beat the egg whites and incorporate them into the first mixture.

Pour the composition into a cake tin (diameter 23) and bake for 15 minutes, according to

For the orange top, repeat the same procedure as above, only replace the spinach with 2 tablespoons of pepper paste.

Tomato paste also works, but the color will not be so vivid.

For the white worktop, the same procedure is repeated, but using 2 tablespoons of crushed salted cheese.

As the cheese is salted, no more salt is added.

The order of placement of the countertops is at your choice.

I started with the green one, I put the beef salad on top, I covered it with the yellow one, and I put the salad and I covered it with the orange one.

For decoration, I leveled the edges with mayonnaise, sprinkled finely chopped dill.

On top I also used mayonnaise.

Enjoy a slice and delight your family and friends with this appetizer.


Beef salad & # 8211 beef appetizer salad with vegetables and mayonnaise & # 8211 classic beef salad recipe & # 8211 what meat and vegetables are put in beef salad.

It is a salad that is not missing from the table of Romanians when they have something to celebrate. Whether it is a birthday, Easter, Christmas or New Year's Eve, Romanians prepare this appetizer salad.

For this reason I will put it on the list of festive salads that I have gathered in a special collection. You can see it and be inspired if you click here.

Beef salad has its origins in Russia, where it was created by a Belgian chef Olivier, but the one he created had besides vegetables and mayonnaise sauce seafood or game meat.

When he left Russia, his assistant tried to restore the recipe, but it seems that after a while he gave up the very expensive salad dishes. Today we enjoy a tasty salad thanks to these attempts.

Beef salad it is prepared from beef and boiled vegetables, tied with a mayonnaise sauce (it would be best to use homemade mayonnaise). If you use another type of meat it is no longer beef salad & # 8211 because beef means beef!

Find on the blog the version of the recipe without meat (Olivier salad or Russe salad # 8211 click here), but also the chicken salad recipe (you can read it if click here). I didn't call it a chicken salad beef salad because it wouldn't be right!

It is a tasty salad but it is not "beef".

In this salad you will use vegetables cooked in soup, along with beef. Boil the potatoes and peas separately.

I make clear veal soup (with noodles or semolina dumplings), so I use meat and vegetables to turn them into this. beef salad.

I will not tell in Romanian for tens of pages how to make beef salad, it is important to chop the cooked vegetables into small cubes, as well as the meat.

The thing is meticulous, but I don't think you want to find large pieces of vegetables or meat in a salad. The salad is eaten only with a fork, you don't need a knife at the table for it.

Boil the potatoes in their skins, then peel and chop them. Peas are better frozen (which you boil for 3-4 minutes), but you can also use canned.

Put the mayonnaise over the chopped vegetables and meat after they have cooled completely. Mix everything with very well washed hands, but the most hygienic thing would be to use gloves.

You will find in this post more pictures to inspire you to decorate beef salad .

Sunt salate pregatite de mine de-a lungul anilor, in functie de sezon sau evenimente, unele fotografiate doar cu telefonul fara o lumina buna, dar am vrut sa pastrez ideea de decor pentru a va inspira si pe voi.

Combinatia de carne de vita tocat fin, legume radacinoase, maioneza si muraturi este perfecta

Toata lumea face acesta salata, insa cantitatile si combinatiile pot fi diferite, in functie de gustul fiecaruia.

Nu imi imaginez mesele romanilor de sarbatori fara salata de boeuf, dar o puteti face si atunci cand va raman legumele de la o supa de pui.

Pentru a decora salata de boeuf va folositi de imaginatie si ornati in functie de sarbatori sau anotimp. Nu exagerati cu maioneza. Mai bine folositi legume pentru decor.


1 kg carne de vitel
6 -8 castraveti murati (medii)
1-2 gogosari murati in otet
4 cartofi de marime medie
6 morcovi medii/mari
1 radacina de pastarnac
1 radacina de telina mica
50-100 g mazare congelata sau conservata
400-500 g maioneza – facuta in casa sau cumparata

1 ceapa, 1 frunza dafin, 1 catel mic usturoi, boabe de piper

Puneti carnea la fiert in apa rece cu sare, la foc mic, fara sa fiarba in clocot. Luati spuma de cate ori este nevoie. Cand nu s emai formeaza spuma adaugati ceapa intreaga, morcovii, telina, pastarnacul, 1 frunza dafin, 1 catel usturoi si cateva boabe de piper.

Dupa 2.5-3 ore de fiert la foc foarte mic, cand legumele si carnea sunt fierte, se strecoara zeama. In acest timp se fierb cartofii in coaja, se curata si se toaca cuburi mici. Aveti grija ca se lipesc intre ele. le desfaceti cu mana. Fierbveti si mazarea cateva minute, apoi o puneti in apa cu gheata ca sa isi pastreze culoarea. Tot in acest timp faceti si maioneza de casa, dar puteti folosi si cumparata.

Se toaca si carnea, apoi restul de legume si se lasa sa se raceasca complet. Se toaca apoi castravetii murati in saramura si gogosarii murati in otet.

Se pun intr-un bol, se asezoneaza cu sare si piper.

Se pune jumatate din cantitatea de maioneza peste legume si carne, amesteca, apoi se gusta sa vedeti daca mai este nevoie de sare, piper sau mai multa maioneza.

Puneti salata in castron sau pe platou, o ornati cu maioneza pastrata si muraturi, sau legume fierte. Puteti folosi si galbenus sau albus de la oua fierte, de consistenta tare.

Ar fi frumos sa tineti cont de perioada in care faceti salata si decorul sa pastreze tonul sarbatorilor sau evenimentelor.

Astfel, pentru sarbatorile de Pasti puteti decora cu puisori, cocosi, iepurasi sau floricele, iar pentru Craciun cu oameni de zapada, fulgi de zapada, brazi cu globuri, reni, ingerasi sau orice va este la indemana.

(P) Tips & tricks care îți vor îmbunătăți toate preparatele pentru masa de Paști

Sărbătorile ne fac cu atât mai mult să ne dorim ca rețetele noastră să iasă impecabil. De la preparatele tradiționale pe care le facem de sărbători și până la feluri de mâncare pe care le gătim săptămânal, putem duce mâncărurile noastre la potențialul lor maxim prin respectarea unor sfaturi, informații și idei. Iată câteva tips & tricks împărțite pe categorii, pentru că preparatele tale să fie mereu demne de un restaurant de lux:

Tips & tricks generale

Este important ca, înainte de a te apuca efectiv de gătit (fie că faci prăjituri, drob de miel sau vreo friptură inedită) să citești rețeta integral de cel puțin două ori. Asta te va ajuta nu doar să ai de la început o idee generală asupra procesului, dar vei evita să te uiți constant peste rețetă ca să vezi ce pas urmează.

Un alt sfat general care ne duce preparatele from zero to hero este legat de preîncălzirea cuptorului, obligatorie în cazul tuturor preparatelor pe care trebuie să le coacem. În același ton, este important să ținem cont de tipul de cuptor pe care îl avem și necesitățile sale: fiecare cuptor este diferit, așa că dacă în rețeta pe care urmezi bucătarul setează o anumită temperatură, folosește-o și tu doar dacă aveți același tip de cuptor. În caz contrar, rezultatele vor fi fundamentale diferite.

Cântărirea tuturor ingredientelor este mult prea neglijată, iar asta duce la preparate prea însiropate sau prea uscate, mult prea dulci sau fade, motiv pentru care cântărirea precisă stă la baza rețetelor reușite. Fie că gătim clatite americane, preparate tradiționale sau alte deserturi, este important să nu măsurăm ingredientele din ochi un robot de bucătărie va face întotdeauna treaba precisă pentru noi.

Tips & tricks pentru gătirea felurilor principale

Felurile principale nu sunt supuse unor reguli drastice de urmat, cum vom vedea că se întâmplă în cazul prăjiturilor, însă pentru un preparat delicios e nevoie să ținem cont de câteva sfaturi utile:

  1. Carnea trebuie lăsată la odihnit atât înainte, cât și după gătire. Înainte de a o găti, trebuie lăsată jumătate de oră la temperatura camerei, în timp ce după gătire o putem acoperi cu folie de aluminiu și o lăsăm pentru un sfert de oră friptura noastră va fi mai savuroasă și suculentă ca niciodată
  2. Este greșit să spălăm ciupercile. Ele trebuie curățate cu o perie de bucătărie sau cu o pensulă specială în caz contrar, ciupercile vor absorbi multă apă și capătă o textură de burete, iar în timpul gătirii nu se vor rumeni uniform
  3. Ingredientele trebuie pregătite de dinainte de a începe rețeta propriu-zisă. La fel ca citirea rețetei de mai multe ori, prepararea ingredientelor ne garantează mai puțin stres în bucătărie. Tăiatul, mărunțitul și feliatul ingredientelor fac parte din acel mise-en-place care ne asigură ordine și claritate. În acest pas intră și cântărirea ingredientelor, măsurarea cantităților și organizarea ingredientelor, iar rezultatul? Mai puțin stres și mai puține greșeli
  4. Uleiul de măsline nu trebuie folosit pentru toate preparatele. Pentru preparatele care au nevoie de un timp mai mare de gătire, uleiul de măsline nu este varianta optimă când gătim preparate la temperaturi foarte înalte, suntem nevoiți să optăm pentru un alt ulei – cel de măsline are punctul de ardere între 185 și 210 grade Celsius, ceea ce înseamnă că proprietățile sale încep să se degradeze. Uleiul de măsline poate fi folosit în continuare în salate, sosuri sau în înăbușirea legumelor la foc mediu
  5. Condimentarea preparatelor nu se face doar la sfârșit. Una dintre cele mai întâlnite greșeli pe care le facem este sub-condimentarea preparatelor. Ca să ne asigurăm că mâncarea este suficient de asezonată, sarea și piperul trebuie adăugate progresiv pe întreg procesul gătirii, nu doar la final.

Tips & tricks pentru prăjituri și deserturi

Dulciurile, blaturile și prăjiturile sunt preparatele cele mai supuse greșelilor. Iată câteva tips & tricks ca să facă gătirea dulciurilor un proces mai puțin anevoios:

  1. Toate ingredientele pe care le folosim în prepararea dulciurilor trebuie să fie la temperatura camerei. Este necesar să scoatem din frigider ingredientele cu cel puțin o oră și jumătate înainte de a le folosi
  2. În gătirea prăjiturilor, untul este foarte important și poate dicta cremozitatea rezultatului final. Untul pe care îl alegem trebuie să fie de calitate, cu peste 80% grăsime
  3. Dacă în urma unei rețete ne-au rămas albușuri, ele pot fi păstrate la congelator. Albușurile rezistă chiar și o lună la congelator și pot fi folosite ulterior pentru bezele, pavlova sau alte deserturi
  4. Dacă avem banane mult prea coapte, care nu sunt suficient de aspectuoase ca să le consumăm ca atare, nu trebuie aruncate. Pot face obiectul unei delicioase banana bread sau a altor prăjituri cu banane
  5. For tăierea uniformă a prăjiturilor, este important să ștergem cuțitul după fiecare felie
  6. Hârtia de copt trebuie mototolită înainte de a fi așezată în tavă. Odată strânsă în pumn și desfăcută, devine mai flexibilă, mai puțin rigidă, astfel încât se va mula la perfecție peste tava de copt
  7. Ingredientele uscate trebuie trecute prin sită. Nu este întotdeauna necesar să facem acest pas, însă când rețeta o cere el nu trebuie omis strecurarea amestecurilor de tipul zahăr-făină-praf de copt ne va asigura o bază perfectă, fără cocoloașe
  8. Decorarea torturilor poate fi făcută de abia atunci când acesta s-a răcit complet. Dacă glazurăm un tort cât este încă fierbinte sau cald, crema se va topi, însă mai mult de atât: tortul nu va putea fi glazurat uniform. Pentru a decora tortul trebuie să așteptăm răcirea lui completă – nici măcar temperatura camerei nu este îndeajuns
  9. În aluat trebuie adăugat un praf de sare. Deși poate părea contraintuintiv, sarea este un ingredient esențial în prepararea deserturilor. Funcționează ca un potențator de aromă, care subliniază și balansează celelalte ingrediente dulci ale prăjiturii.

Bucătăria rămâne locul preferat în care știința și creativitatea ies la joacă – pe un teren unde putem experimenta constant, sfaturile și trucurile sunt menite să potențeze gustul final al preparatelor, dar și gătirea lor în sine oricât de dulce este rezultatul, și procesul până la dobândirea sa merită să fie pe măsură.

Video: Κότσι με πατάτες στον φούρνο. Συνταγή του Λευτέρη Λαζάρου (July 2022).


  1. Durell

    In my opinion you commit an error.

  2. Tariku

    I absolutely agree with you. I think this is a very good idea. I completely agree with you.

  3. Ocvran

    It has nothing to say - keep quiet so as not to bog down the issue.

  4. Garrity

    fu quality

  5. Leanian

    Just what is necessary.

  6. Justain

    The article is interesting, but it seems to me that all these are fairy tales, nothing more.

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