Russian blini ||Recipe

INGREDIENTS

• 2/3 cup (all-purpose)
• 1/2 cup flour (buckwheat)
• 1/2 teaspoon salt
• 1 teaspoon yeast (instant or rapid-rise)
• 1 cup milk (warm)
• 2 tablespoons butter (melted)
• 1 large egg (room temperature, separated)
  

PROCEDURES 

• In a large bowl, mix all-purpose flour, buckwheat flour, salt, and instant yeast and make a well in the center.
• Pour in milk, mixing until smooth. Cover and let rise until doubled, about 1 hour.
• Stir cooled melted butter and egg yolk into the batter. 
• In a separate bowl, whisk egg white until stiff but not dry. Fold into batter. Cover and let stand 20 minutes.


• Heat a nonstick skillet over medium heat. Drop quarter-size dollops of dough into pan without crowding.
• Cook for about 1 minute or until bubbles form and break. Turn and cook for about 30 seconds more. Cover blini and keep warm. Repeat with remaining batter.
• Serve with toppings of choice: red or black caviar, smoked salmon or other fish, chopped hard-cooked eggs, minced red or white onion, sour cream or creme fraiche, chopped dill, and lemon wedges.

Share your thoughts in the comments below⤵⤵

Sandwiches

0

CUBAN SANDWICHES RECIPE

              Cuban Sandwiches

INGREDIENTS

• 1/4 cup mayonnaise
• 1/4 cup mustard
• 1 pinch cayenne pepper
• 1 (8 ounce) loaf Cuban bread
• 8 slices Swiss cheese
• 6 thin slices smoked fully-cooked ham
• 1 1/2 cups cooked pulled pork, heated
• 1 large dill pickle, sliced thinly lengthwise
• 2 tablespoons butter, or as needed
  

PROCEDURES

• Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
• Trim off ends of bread. 
• Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
• Divide sandwich ingredients between the two bottom halves in the following order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. 
• Place tops on sandwiches.
• Melt butter in a heavy skillet over medium heat. 
• Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). 
• Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
  

Sandwiches

0

MEATBALL SANDWICH RECIPE

↫MEATBALL SANDWICH ↬

Total : 52 min
Prep : 20 min
Cook : 32 min       Yield : 4 servings

    

INGREDIENTS 

• 1 pound ground beef
• 3/4 cup bread crumbs
• 2 teaspoons dried Italian seasoning
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1 egg, beaten
• 1 French baguette
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 1 pinch salt, or to taste
• 1 (14 ounce) jar spaghetti sauce
• 4 slices provolone cheese
  

PROCEDURES 

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg.
• We now shape into 12 meatballs, and place in a baking dish.
• Then bake for 15 to 20 minutes in the preheated oven, or until cooked through. 
• Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs.
• Brush with olive oil, and season with garlic powder and salt.
• Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce.


• Spoon onto the baguette and top with slices of provolone cheese.
• Return to the oven for 2 to 3 minutes to melt the cheese. 
• Cool slightly,and serve.
  

Sandwiches

0

Panino ||Recipe

     INGREDIENT

•  Onion (sliced).
•  2 bell peppers, red or yellow (seeded and each cut in 4 wedges).
•  2 zucchini (sliced).
•  100 g provolone, scamorza or fontina (sliced).
•  1 handful of fresh arugula (washed and dried).
•  1 tablespoon of olive oil.
•  salt and cayenne pepper

.


       PREPARATION

•  In a non-stick pan, roast the onion in olive oil at medium heat for 5 minutes, then lower the temperature and cook for an additional 15 minutes, stirring occasionally. Season with salt and cayenne pepper.
• Using a sandwich press, grill the bell peppers (lightly sprinkled with salt) for 20-30 minutes at medium heat.
• When the peppers are ready, put them aside and peel off the skin (it should come off easily – if it doesn’t, let the peppers rest for 10 minutes in a sealed zip-lock while they are still warm).
• Grill the zucchini (also sprinkled with salt) for 10-15 minutes at medium heat.
• When the zucchini are ready, put them aside and roughly wipe the grill clean, while keeping it turned on.
• Assemble the sandwich by layering the cheese, the grilled vegetables, and the roasted onions
• Warm up the sandwiches in the press until the cheese melts. Then add the fresh arugula and serve. 

Share your thoughts in the comments below⤵⤵

Sandwiches

0