Appetizer pie with beets and cream cheese

Because Dia has already prepared lunch, I decided to come with just the appetizer. Maybe I'll bring dessert, but tomorrow: P


  • 3 eggs husband
  • 1 teaspoon salt
  • 9 tablespoons beet juice
  • 7 tablespoons oil
  • 10 tablespoons flour
  • 1 baking powder knife tip
  • 1 pepper powder


  • 2 boxes 'something fine' Delaco-cream cheese with greens
  • 250 gr soft cow's cheese
  • 50 gr goat cheese
  • 1 tablespoon sour cream
  • a few dill threads
  • salt pepper


  • 1/2 box 'something fluffy' Delaco with greens
  • a red kapia pepper

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Appetizer pie with beetroot and cream cheese:

For the countertop we use the large oven tray which we cover with baking paper. Preheat the oven to 170 degrees Celsius. Beat the eggs at room temperature with a pinch of salt until they become frothy. Sift the flour together with the baking powder and the rest of the salt. We mix the oil with the beetroot juice. Over the eggs we put flour alternating with the mixture of beets and oil, until we finish the ingredients and we obtain a homogeneous composition. At the end we can add a little pepper and mix lightly. Pour the composition into the pan and bake it for about 15 minutes. A thin top will come out, which should not be left too long in the oven, otherwise it dries. Remove the tray from the oven and quickly cut the top into 3 equal parts, before it hardens. Let it cool.

We don't have much to do for the filling. Finely chop the dill and then mix it with the other ingredients, all together, until you get a cream that you season with salt and pepper to taste.

Put the filling between the countertop sheets, and grease the top sheet with 'something fluffy' cream with greenery over which we put thin sticks of red pepper.

Simple and tasty, a recipe suitable for both adults and children. Good appetite!

Salted cheese pie burek recipe & # 8211 Dobrogean pie

Burek recipe salted cheese pie. A Dobrogean pie with thin sheets and a generous cow's cheese filling mixed with telemea, bellows or feta and sour cream. This cheese burek (Dobrogean pie) is baked in large trays and served hot or cold as an appetizer or as a stand-alone dish.

I made this pie with salted cheese in one of the 4 days Sibiu Jazz Festival 2017, when I had the chance to cook live in Piata Mica in Sibiu.

Between May 18-21, 2017, I had the pleasure of meeting with jazz lovers but also with Savori Urbane fans and the chance to offer them different tasty dishes for tasting. Here is the menu offered in the 4 days of "Jam Session in the kitchen":

  1. Pancakes - with meat and mushrooms (recipe here), with cottage cheese and raisins (recipe here) and Crepes Suzette (pancakes with oranges, caramel sauce, butter) & # 8211 recipe here.
  2. Apple strudel (recipe here) and salted cheese pie (burek) & # 8211 recipe here
  3. Saxon hencles with sour cream and butter (Hanklich) & # 8211 recipe here & # 8211 and liqueur with semolina cream and cherries, raspberries and blueberries & # 8211 recipe here.
  4. Papanasi with baked yogurt on a tray, with brown breadcrumbs and sour cream (recipe here)

I chose to make this savory cheese pie to use the famous local bellows cheese, produced in the shepherd villages of The border of Sibiu (Jina, Poiana Sibiului, Saliste, Sadu, Tilisca etc). I think you know that Sibiu shepherds are the most famous in the preparation of sheep's milk cheeses: cottage cheese, telemea, urda, bellows cheese. I was very impressed by the fact that in many supermarkets there were special districts with local products from this area & # 8211 especially cheeses and sausages. Bravo!

The origin of this pie with thin sheets is Turkish (as baklava and strudel) but it spread in the areas occupied by them, reaching us, the Greeks, Bulgarians or Serbs. Burek is the Turkish name adopted by several peoples. Laura Laurentiu tells you more about the origins of this burek (with meat, cheese or fruit) in an article on her blog.

It is known to us Dobrogean pie with salted cheese, but on top it has a puddle of beaten cream with eggs. The sheets are not visible, as I did. We eat Dobrogean pie in Constanta, every time we went to the sea. It was a simigerie & # 8211 pie in Piata Ovidiu that made some sensational pretzels and some pies with cheese or great meat! They were in large, round trays (I think they were 1 meter in diameter) and were cut with a knife from that special swinging curve. I also received a glass of cold whipped milk or yogurt. A goodness!

See here how to make a round pie (spiral, snail) with meat and onions & # 8211 recipe here.

First of all, prepare the beetroot pancakes.
The 4 red beets must be peeled and boiled, then blended in a blender until they become a puree.
Put the flour in a bowl, add eggs and a little salt, mix, add the beet puree and mineral water, stirring constantly, so as to obtain a dough the consistency of pancake dough.
Fry the pancakes one by one and set aside.
Cream cheese with cream and put in a blender with washed and sliced ​​green onions, dill and parsley and mix well. Add salt or lemon juice to taste.

Wash the red pepper and cut the sticks.
Take a pancake, grease it well on the whole surface with cream cheese, add a slice of pepper on the side where we start to roll, and roll well.
Repeat the procedure for all the pancakes, then put them in the fridge.

The slices of beet pancakes with cream cheese are taken out of the fridge and cut into pieces, served on a plate with other festive appetizers.

Cheese appetizer

Cheese appetizer
a holiday appetizer easy to prepare, so easy that the little ones can prepare it without the help of adults. I used Branza Delaco.

Beetroot Appetizer on Rye Bread Bed

Because I didn't want to have a whole, big bread, I preferred to make baguettes from rye dough.

Put 1 and a half cup (250 ml cup) of rye flour and 1/2 cup of wholemeal flour in a bowl and the yeast (malt syrup and molasses if you use them) add on top 3/4 cup (cup ) of warm water, mix well and cover.

Let it ferment for 5 hours.
After 5 hours, add the remaining flour and water, cumin seeds (cumin if you want to replace) over the dough and knead / mix well.

The leavening basket is well floured, the dough is divided in two, the chosen shape is given and it is placed in the basket. Leave to rise for about 2-3 hours.

Prepare the baking tray, dust with flour, transfer the leavened bread to them, powder with flour and place in the oven for about 35 minutes. The oven temperature must be 425F / 220C. After baking, transfer to a grill for complete cooling.

Beet cream is prepared as follows:

Boil the beets (if you have a jar it is even better) then drain and put in a bowl.

With the help of the food processor / food processor it turns into puree.

While we are dealing with the beet puree, we put the gelatin to hydrate. After 3 minutes, heat a little gelatin, just enough to liquefy, then pour over the beet puree. Homogenize and add the rest of the ingredients and then homogenize again. We'll get a fluffy foam.

We put the slices of bread in decorative rings (or use a paper ring-see picture) and pour the beet mousse over them. Leave in the fridge overnight.

The next day we take out the rings, arrange them nicely on the appetizer plates, decorate as we please with either smoked or plain salmon, with thinly sliced ​​green onions.

The storage time in the refrigerator is just as important as the paper we use. If we choose the paper option, we must use only waxed paper, otherwise the mousse sticks to the paper and it becomes a difficult operation to remove it.

Beetroot pie

Beetroot pie recipes: how to cook beetroot pie and the tastiest recipes for beetroot soup with meat, beetroot food, red cabbage with prunes, corasla pie, whipped milk pie, peasant meat pie, sweet potato pie, Dobrogean meat pie, Swiss beet , cheese and apple pie.

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Drinks, Juices 100 gr strawberries half beetroot, small 50-100 ml tomato juice tapioca pearls

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Drinks, Juices and recipe: -1 well-ripened pineapple -3 medium oranges -1/2 medium beetroot

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Peppers, Red peppers, Carrots 2 pcs. of beets 4 carrots 3 small onions 1 green pepper 1 red pepper 1 teaspoon grated sea salt 1/4 teaspoon pepper 1/2 teaspoon ginger 2-3 tablespoons olive oil 4-5 cloves garlic optional a can of red beans or of boiled naut.

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Baked red beets

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1 sliced ​​bread (you can use slices of bread of several types: with seeds, graham, wholemeal)
500 g of cream cheese
500 g sliced ​​turkey ham (you can use any other type of ham)
1 beetroot
300 g of cheese
100 ml of sour cream
3 boiled egg yolks
salt, white pepper
1 red bell pepper or olives for decoration

Mix the sour cream with the egg yolk, salt and pepper to taste, until smooth. Choose a tray or plate on which to place the appetizer. Basically, you have to layer all the ingredients. We will use 3 rows of slices of bread. Put two or three slices each length. Grease them with cream cheese. Put thin slices of beets, then slices of ham, a thick slice of cheese, then another layer of slices of bread. Grease this last layer with sour cream with yolks. Add another layer of slices of beets, cheese, ham, cream cheese. Another layer of slices of bread. Then cover the whole "check" with a thick layer of cream cheese, decorate with bell peppers, olives, greens and leave in the fridge for at least 2 hours. Serve the appetizer cut into thick slices. Good appetite!

Baked dumplings with cream cheese, beets and salmon

  • 60 grams of flour
  • 60 ml milk
  • 1 or
  • 25 grams of melted butter
  • 3 grams of dry yeast
  • salt
  • 50 grams of boiled beetroot and drained well
  • 50 grams of very well drained cream cheese
  • 35 grams of smoked salmon
  • DECOR:
  • pieces of smoked salmon
  • cream cheese (optional)
  • black caviar (optional)

How do we prepare the hummus recipe with beetroot?

Strain the chickpeas, from which two tablespoons of juice are kept.

In the cup of a blender add the chickpeas (keep a few grains for decoration), diced beets, garlic, 2 tablespoons of canned chickpea juice, tahini paste and pass as finely as possible.

Then we taste and season with salt and lemon juice, according to everyone's taste.

When serving, decorate with chickpeas, olive oil, cumin and parsley leaves as we like.

Serve with breadsticks, sticks or toast.

As for the quantities, of course they can vary according to taste. I put only two small pieces of beetroot, I think it just has to support the taste of chickpeas mixed with tahini, not to dominate it. Lemon and garlic, as per preferences.

Hummus is an easy dish to make and very fast when you are short of time, but at the same time tasty and healthy! I warmly invite you to try the recipe, I can't wait for you to tell me how the recipe turned out.

All I can do is wish you more cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.

Video: 20 Different plating techniques. simple techniques for saucegel. art on plate. by Monika Talwar

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