Here's a different appetizer than you've made so far. I hope you like it, it's really different from our culinary habits. My taste buds were impressed by this combination.
- 2 medium pears
- 50 g Gorgonzola
- 30 g of brie cheese
- 50 ml whiskey
- 50 g chopped walnuts
- 1 tablespoon raisins
- 2 tablespoons melted butter
Preparation time: less than 15 minutes
RECIPE PREPARATION Baked pears with gorgonzola and brie:
Wash the pears, cut them in half and scoop them out. Sprinkle with whiskey and melted butter, then sprinkle with chopped walnuts and raisins.
Bake at 200 ° C for 10 minutes. Then put the diced cheeses and put them in the oven for another 3 minutes, until the cheese softens.
Gourmet buffet for two menu
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1. Boil the pasta for 8 minutes in enough salted water. finely chop the pepper, sausage, ham and onion.
2. Separately, beat eggs with milk, salt, pepper and nutmeg. Then add the grated cheese and diced gorgonzola.
3. Drain the cooked pasta as well as possible and place them in a large, deep, heat-resistant tray.
4. Place the dry ingredients (sausages, peppers, ham, onion) on top of the pasta. Mix all the ingredients well, to distribute them evenly, then pour the composition of eggs and cheese, as homogeneous as possible.
5. Bake the pan with the Parmesan cheese sprinkled on top for about 50 minutes at 180 degrees or until the frittata is browned and completely solidified.
Salad with pears, gorgonzola and pecans
Salads are a great idea when you want a healthy meal, but also full at the same time. You can combine any kind of greens with vegetables, meat, cheese, seeds and even fruits, so you can't get bored of them.
Beyond the classic salads, which everyone knows, there are a lot of fancy recipes, with more and more original combinations. Perfect if you want something you've never seen before or if you want to impress someone. We offer you such a recipe today. A salad with pears, gorgonzola cheese and walnuts, which does not lack meat and leaves.
- 150 g lettuce (arugula, kale, arugula, etc.)
- 1 clove of garlic
- 1 teaspoon Dijon mustard
- balsamic vinegar
- olive oil
- 2 eggs
- 300 g chicken breast
- frying oil
- 2 pears
- 60 g gorgonzola cheese
- 1 hand pecans
First we will take care of the chicken breast, which we will cook exactly like schnitzels. Cut the meat into fillets and season with salt and pepper. Pass the meat through flour, beaten egg and breadcrumbs and fry until golden and crispy. Remove the pieces of meat on paper towels to drain excess oil.
Wash the salad and line it with paper towels to dry. Cut the pears into slices, as well as the cheese. Pull the walnuts a little in the pan to give them that baking flavor.
All you have to do is assemble the salad. Prepare the dressing from: crushed garlic, mustard, salt, pepper, oil and vinegar. Put everything to taste, taking care to keep the ratio of 2/3 between vinegar and oil (to 3 tablespoons of oil you will put 2 of vinegar).
Put the salad, sliced chicken breast and pears in a large bowl. Pour the dressing over the ingredients and mix well. Finally, add the gorgonzola cheese and pecans. Serve the salad immediately, plain or with toast.
Dutch baby with pear and Brie cheese
Pears with Brie cheese and pecans make a delicious team, especially if they are complemented by the sweet and fluffy dough of the Dutch Baby pancake. A delicious breakfast or brunch for a sweet weekend. Enjoy your meal!
1. Cut the pear into slices and then fry in melted butter and add the vanilla for flavor (I used vanilla extract from Cloud Nine Factory). Stir constantly and after a few minutes remove the pear slices from the heat.
2. Mix the flour with the milk, eggs and sugar until a smooth dough is obtained. Then, empty the dough into a round tray and bake at 200 ° C for 15 minutes.
3. Cut the Brie cheese into cubes, and after 15 minutes in the oven, take out the dessert and sprinkle the Brie cheese, pears and pecans. Sprinkle with maple syrup and serve immediately. Good appetite!
I also challenge you to "play" with the ingredients and "cut new flavors" with the tasty products delivered by For Fresh.
Bags with Roquefort cheese, caramelized pears and nuts
Happy Birthday! Have a Happy New Year with health and luck, with many joys and accomplishments! I know that the wishes come a little late, but, as you know those who follow the Facebook page of the blog, the end of 2012 was a special and very busy one, which is why I didn't have much time to post new recipes or I wish you the due. Slowly, slowly, we return to normal (I hope: P) & # 8230 And we start the year with some outstanding recipes, more special recipes, suitable for a festive meal, be it for Christmas, New Year's Eve or anniversary. The first of them is intended for more pretentious guests, lovers of French dishes: bags of pancakes filled with blue cheese, caramelized pears and nuts.
I tested two types of cheese: Roquefort and Paladin. Bottom line: make an effort and take Roquefort! It goes much better with caramelized pears and walnuts (the other cheese is practically lost in combination). For a festive meal, prepare the bags in advance and keep them cold, and before serving, just put them in the oven, on a heat-resistant plate and covered with aluminum foil (so as not to dry the pancakes). As for tying the bags (a slightly more difficult operation), I tied them with parsley tails. It would have looked better (and gained a bit of taste) if I tied them with green chives, only my chives turned out to be too short to hold the bag. It might work if you make smaller pancakes and not in a 24 cm pan (as I did), but then you will clearly need to calculate two bags per serving.
Ingredients (for 8 pcs.):
& # 8211 eggs 3 pcs.
& # 8211 flour 225 g
& # 8211 whole milk 500 ml
& # 8211 oil 3 tbsp
& # 8211 pear 4 pcs. (600 g unclean)
& # 8211 unt 30 g
& # 8211 sugar cough 1 tbsp
& # 8211 Roquefort cheese 100 g + Paladin cheese 100 g. otherwise, only Roquefort 200 g
& # 8211 walnut kernel 40 g
& # 8211 salt, pepper
For pancakes, prepare a dough, as indicated HERE, from the 3 eggs, flour and milk (500 ml). Add a pinch of salt and let the dough swell, at least 30 minutes, in the refrigerator. Meanwhile, fry a little walnut kernels (in the oven or on the stove, in a cast iron skillet). When the lambs have cooled a little, rub them lightly between your palms to remove that fine skin. In a mortar or with a knife, grind them a little (they should not be powder, but they should not remain whole). Peel a squash, grate it and cut it in half and then into thin slices. In a pan, melt the 30 g butter and put the pear slices, along with the caster sugar. Stirring gently, leave them to soften and caramelize the sugar a little.
Make the pancakes in a pan specially designed for this purpose (with a not very high edge). If necessary, grease the pan with a little oil before putting the dough! As you make the pancakes, place them on top of each other on a flat plate. Divide the cheeses (or just Roquefort, if you use only this one) into 8 equal parts (25 g each). Divide into equal parts the caramelized pears. Then take a pancake and place in its center a portion of pears and a portion of cheese (pieces). Sprinkle with walnut kernels and squeeze the pancake into a bag. Catch it, as I said, with green chives or parsley stalks.
Place the bags on a heat-resistant plate. Before serving, preheat the oven to 180 degrees Celsius and put them for 15 minutes, covered with aluminum foil. In the end, the blue cheese will soften easily and you will get an irresistible combination with pears and nuts.
For me, the bags didn't last too long & # 8230 As soon as I could take a picture, two: D.
Bruschettas with ripe tomatoes and gorgonzola
Bruschettas with ripe tomatoes and gorgonzola from: cherry tomatoes, olive oil, turmeric, garlic, onion, sea salt, hot pepper powder, pepper, white wine vinegar, lemon juice, olive oil, chives, butter, flour, milk, gorgonzola cheese, nutmeg, salt, bread.
Tomato sauce ingredients:
- 350 grams of cherry tomatoes
- 350 grams of yellow cherry tomatoes
- 2 teaspoons olive oil
- 1/4 teaspoon turmeric powder
- 3 cloves garlic, cut into thin slices
- 1 1/2 onion, finely chopped
- 2 teaspoons sea salt
- 1 teaspoon hot pepper powder
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1/3 cup olive oil
- 2 tablespoons finely chopped chives
Ingredient sos gorgonzola:
- 1 tablespoon butter
- 1 1/2 tablespoons flour
- 1/2 cup milk
- 110 grams of gorgonzola cheese
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 sliced bread
Method of preparation:
Wash the tomatoes, then spread in a large tray. Bake for a few minutes. Remove from the oven and allow to cool. Mix 2 teaspoons of olive oil with turmeric powder in a small bowl.
Peel a squash, grate it and add the oil and turmeric mixture to the bowl. Let it sit until you clean the rest of the tomatoes.
Then add all the tomatoes in a large bowl. In a bowl, mix the garlic, chopped onion, sea salt, chili flakes, black pepper, white wine vinegar, lemon juice and olive oil, then pour the sauce over the tomatoes.
Mix well. Leave in the fridge for 3 hours. Just before serving, add chives to combine.
Melt the butter in a small saucepan over medium heat, then add the flour and cook for a few minutes. Add milk and stir continuously until it begins to thicken.
Break gorgonzola into small pieces and add to the milk mixture, along with black pepper and nutmeg. Stir and boil until the gorgonzola has melted.
Fry the slices of bread on both sides. Add gorgonzola sauce, then marinated cherry tomatoes and gravy.
Baked pears with gorgonzola and brie - Recipes
Looking for an idea for a risotto in autumn flavors, I thought that nothing would fit better than the classic and delicious combination of blue cheese and pear. I chose gorgonzola and got a beautiful, creamy and very tasty risotto, crowned by the crunchy texture of the pear pieces.
250 grams of Arborio rice (or other rice for risotto)
150 grams of Gorgonzola cheese
2 peeled pears, cut into larger cubes
2 tablespoons olive oil
750 ml of hot, salty water
Fry the chopped onion in hot olive oil for about 3 minutes.
Add the rice and cook for another minute until translucent.
Add the white wine and leave to evaporate. When the wine has evaporated, gradually add hot water to cover the rice. When the water is absorbed, add a little more, taking care, each time, to be hot. Continue the process until the rice is cooked.
When the rice is cooked, add the gorgonzola and stir until it melts.
Turn off the heat and add the chopped pears, Parmesan cheese, butter and salt to taste.
Baked root salad with feta and classic vinaigrette
This salad of ripe roots with feta and classic vinaigrette is in the top of my preferences. The recipe does not belong to me. I stole it from my dear friend Andreea Carmen Radu, nutrition & wellness coach, and since then I do it regularly, especially in the cold season, from autumn to spring and it's not alone.
Who said we can't eat salads in the cold season?
Yes, I know, in winter soups and stews are basic, followed by stews and steaks (we are crazy about this pork steak with olives and rice garnish with saffron), and salads appear less often in our menu. Somehow we use the excuse of pickles (good ones, I don't say) and with that we tick the chapter & # 8220salates & # 8221.
I want to convince you that you can also put a salad when the leaves fall from the trees or it snows outside.
This salad contains carrots, parsley, parsnip and celery roots. You’re probably not a root fan in general, whether they’re raw or boiled, in soups, but I guarantee you that these humble vegetables reach the next level of flavor by baking in the oven, because they caramelize easily. Then, in combination with the salted cheese, the salad leaves and the acidity given by the vinaigrette, the taste is perfect.
What do our salads look like in winter?
They take some seasonal vegetables and / or fruits and bake in the oven or leave raw, as appropriate:
- sweet potato,
- roots (beets, carrots, parsley, celery, parsnips),
- Brussels sprouts,
- apples pears
& # 8230some add green leaves
& # 8230o cheese to complete the taste
& # 8230 some nuts or seeds for the toothpick and season with a French vinaigrette or dressing (which may contain, depending on the salad, olive oil, balsamic vinegar, mustard, honey, greens, lemon juice, etc.).
And that's how we have a balanced and complete meal. It tastes completely different from the salads we are used to, I know, but how else can we educate our tastes.
I also propose to you for this period:
If you also want to prepare this salad of ripe roots, with feta and classic vinaigrette, you can find the ingredients and steps to follow below.