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Stars and Bulgarians seasonal appetizers

Stars and Bulgarians seasonal appetizers

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First, I cut the toast bread with the help of a star-shaped cutter, then with the same cutter, the ham and the cheese, and with a smaller star shape, I cut the red pepper, I cut the cucumber into very thin slices. and then I started assembling. I spread butter on each toast of bread, a whole one graham, I placed on a star greased with butter, a star of ham and pork, then a slice of cucumber, star of cheese, cucumber and star of ham and chicken , then the star of bread. On top I glued with a little butter, the red pepper star.

Because I had a lot of "leftovers" left over from cutting the ingredients, I thought it was a shame to waste the food and then I cut the ham, cheese, cucumber and red pepper into small pieces, then I mixed them with the remaining cream cheese. to the recipe of snowmen and toasted bread crumbs. From this mixture, I formed Bulgarians which I decorated with olives.

Fir appetizers with aperifrais

Appetizers have always been a delight for holiday meals.
Whether we have a party with family or friends or gather around the Christmas table, appetizers occupy an important place.
They start the party with them and must be among the most attractive and tempting snacks.
Appetizers can be prepared depending on the season or the theme of the parties, so today I propose a tasty appetizer, easy to make and only good to put on the Christmas or New Year's table.
Appetizers fir with aperifrais is my proposal, contains puff pastry, raw dried ham and fine pearls of cheese- Aperifrais saveur de Provance.
Below you will find two more appetizer recipes in which we used the small Aperifrais pearls

  • Quick appetizers with Aperifrais Provence
  • Appetizers with cod pate

Appetizers with aperifrais- Ingredients

  • 300 g fresh puff pastry dough (thin)
  • 100 g dried raw ham
  • 1 or
  • 2 tablespoons parmesan

How to prepare fir appetizers with aperifrais

For these appetizers we used a fresh puff pastry dough, it can be found at the supermarket in the refrigerated products district.
Unwrap the dough in a sheet, and spread it lightly with the meringue to spread any creases.
Grease the sheet with beaten egg and place on top of the strip of raw raw ham or prosciutto.

Cut 1 cm wide strips, shape the tree with a skewer stick, as in the picture.
I also preferred to make stars, so I cut the dough into a star shape and sprinkled it with grated Parmesan cheese.

Place on a tray lined with baking paper and bake in the preheated oven at 200C for 20 minutes or until the puff pastry is lightly browned.
Allow to cool then place a pearl of aperifrais cheese on each fir tree.

At the stars, place a strip of dried raw ham and an aperifrais on top.
These fir aperitifs with aperifrais are simple, quick and very good !!
Have fun and lust !!

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Thank you!!

Appetizer with peppers and zucchini

This time a very simple dukan recipe, but a very good appetizer. It can be eaten cold and packaged when you are at work. In addition, it has seasonal vegetables that give it a special taste and make it very pleasant.

Cruise Phase (PL), Consolidation, Definitive Stabilization

- 2 bell peppers (green or in combination with green / red)

- salt, pepper, oregano, basil

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olga 3 years ago - January 8, 2014 10:30 AM

Re: Pears in caramel and chocolate sauce

Happy birthday with all the love.
Have a wonderful day and many, many birthdays to share your wonderful creations.

Ada 3 years ago - January 8, 2014 10:50

Re: Pears in caramel and chocolate sauce

Happy birthday, Ioana! Congratulations on what you do!

Maria 3 years ago - January 8, 2014 14:21

Re: Pears in caramel and chocolate sauce

Happy birthday! With health and fulfillment.

Emi 3 years ago - January 8, 2014 3:17 PM

Re: Pears in caramel and chocolate sauce

Happy birthday dear Ioana, have a better year, successful recipes, as before, I will follow you and happiness in the new year.

Crina_Crinutza 3 years ago - 8 January 2014 15:18

Re: Pears in caramel and chocolate sauce

Happy birthday, with health, joy and many accomplishments, Ioana!

ADRIANA TAPURIN 3 years ago - 8 January 2014 15:21

Re: Pears in caramel and chocolate sauce


Toni 3 years ago - 8 January 2014 15:21

Re: Pears in caramel and chocolate sauce

Happy birthday Ioana!
I am part of the group of "anonymous" delighted by the recipes and the outfit of your site. Until a few months ago I was a man who knew how to prepare omelettes and french fries. Now, thanks to you, I manage to pleasantly surprise my wife and son with great food and full of flavors. I cooked many of your recipes (even the Pekin duck) and they all exceeded my expectations. Probably because of the way you structure the recipe and the clear and concise explanations you give.
Your desserts are fabulous. so I will try this one too!

mihaela k 3 years ago - 8 January 2014 15:31

Re: Pears in caramel and chocolate sauce

Happy birthday Ioana, good health and happiness and a New Year full of accomplishments. Thank you for your special networks and for sharing them with us :-)

Tania 3 years ago - January 8, 2014 3:51 PM

Re: Pears in caramel and chocolate sauce

Happy Birthday Ioana many years before successfully in what you do.

victoria campeanu 3 years ago - 8 January 2014 16:02

Re: wish Pear in caramel and chocolate sauce

Happy birthday Ioana! Let us delight you for as many years as possible with your exceptional recipes! Sincerely, Victoria

Lucia 3 years ago - 8 January 2014 16:18

Re: Pears in caramel and chocolate sauce

Happy birthday Ioana, good health and happiness, I like your recipes. Kiss you

olga 3 years ago - 8 January 2014 19:55

Re: Pears in caramel and chocolate sauce

Happy birthday with everything you want, and with a lot of inspiration in the kitchen!

Navroschi Liviu Corneliu 3 years ago - 8 January 2014 19:55

Re: Pears in caramel and chocolate sauce

I realize now why I tell you in a short time. Happy Birthday!

lidia 3 years ago - 8 January 2014 20:02

Re: Pears in caramel and chocolate sauce

Claudia 3 years ago - 8 January 2014 20:42

Re: Pears in caramel and chocolate sauce

Happy Birthday!
Lots of love, health and happiness!

Ana-Maria 3 years ago - January 8, 2014 9:51 PM

Re: Pears in caramel and chocolate sauce

Happy birthday, Ioana! I wish you good health, happiness and as many blog recipes as possible. I kiss you dearly

Ioana 3 years ago - 8 January 2014 23:13

Re: Pears in caramel and chocolate sauce

Thank you all from the bottom of my heart for all the good thoughts!

Lore 3 years ago - January 9, 2014 4:32 PM

Re: Pears in caramel and chocolate sauce

Happy Birthday! Health, luck and accomplishments!

Cristina 3 years ago - 15 January 2014 18:44

Re: Pears in caramel and chocolate sauce

It is never too late to wish a man you respect and appreciate "HAPPY BIRTHDAY IOANA", to have only good and beautiful things in your life!

Ioana 3 years ago - 15 January 2014 19:16

Re: Pears in caramel and chocolate sauce

Laura Aioani 3 years ago - 7 February 2014 11:07

Re: Pears in caramel and chocolate sauce

Hi Ioana. I don't have vanilla pods, I just added them to the bottle with the essence. Am I going to put home-made vanilla essence? But I think that if I put the essence at the beginning, it will evaporate by boiling. Should I add it at the end? Thank you

Ioana 3 years ago - 7 February 2014 11:22

Re: Pears in caramel and chocolate sauce

that's right, the essence is always at the end if possible. in this case you can put it after you put out the fire and let the pears cool

Camelia 2 months ago - 4 December 2017 14:16

Re: Pears in caramel and chocolate sauce

A fine, excellent dessert, wonderful to pamper my family. Easy to make, and the effect is worthy of a home bistro. A gift!

Plate with vegetarian appetizers

  • Eggplant rolls:
  • 1 medium eggplant
  • 1/2 small eggplant
  • 1 zucchini micini zucchini
  • 4 cherry tomatoes
  • 2 green onion threads
  • 1/2 carrot ras fin
  • 1 tablespoon olive oil
  • salt (pepper to taste)
  • dried greens to taste
  • Zucchini rolls:
  • 1 zuchhini medium
  • 1 large red roasted pepper
  • 75 grams of finely grated cheese
  • 30 grams of fine cow's cheese
  • salt (white pepper to taste)
  • Mushrooms stuffed with cream cheese (greens and green onions :)
  • 150 grams of mushroom mushrooms (hats only)
  • 75 grams of creamy cottage cheese
  • 1/4 teaspoon (optional)
  • salt (white pepper to taste)
  • 1 thread fresh thyme
  • 1 string green onion
  • 1 thyme wire
  • a little fresh dill
  • For finishing:
  • Cherry tomatoes
  • black olives

Appetizer: & bdquofrigarui & rdquo with tortellini and mozzarella

Improperly said & bdquofrigarui & quot, of course, because the ingredients will not even be put on a grill, but they look so well pierced by wooden sticks, with the Italian combination of tortellini and mozzarella, that you can call them whatever you want.

Ingredients for 12 servings: a bag of tortellini with cheese, 3 cups red cherry, 250 grams of Bulgarian mozzarella, 2 tablespoons olive oil, salt, pepper, oregano to taste. You will also need wooden chopsticks for skewers.

Method of preparation:
Bring the tortellini to a boil in a saucepan over medium heat, then rinse with cold water so that they do not stick together. Cut the cherry tomatoes in half, then line them up, along with the Bulgarian mozzarella and tortellini, in order. Place the chopsticks full of goodies on the plates, sprinkle them with a little olive oil, salt, pepper and a little oregano, for taste. A delight!

Stuffed zucchini


250 g minced chicken

Method of preparation

Peel a squash, grate it and cut it in half.

We turn the pumpkins face down to drain.

Finely chop the onion and heat it in a little oil, when it becomes transparent add the carrot given by the grater, let it harden a little together, then add 1/2 of the pumpkin core (I ground it with the blender).

Let it cook for about 5 minutes, then add the minced meat and heat a little more, then add 100 ml of tomato juice and spices to taste.

Bring to the boil and then turn off the heat and add the chopped dill and parsley and mix.

In each half of the zucchini we add the meat composition, on top of the grated cheese.

I placed slices of zucchini on top.

In a heat-resistant pan add the remaining tomato juice, salt, basil pepper, stuffed zucchini.

Duck soup with anise and a contest

What is better than a hot soup when we are frozen by the cold? In addition, it keeps you warm and sometimes gets rid of the cold :) After a day of work, we stopped in the market in the cold and bought a beauty of duck leg and other good things from which we made this soup. we don't get tired anymore. I used anise and a surprise ingredient, Flavor Bulgarians, spice in the form of granules with naturally dried vegetables. Here they made a good team together and the result was a good soup that we will prepare in the coming days.
So is the story of the soup: in a late autumn, with a hot appetite and a desire to stay at home at
heat, I saw in the grocery store window an appetizing duck leg. I didn't think long and I did
turned it into a healthy soup that conquered the whole family!

You will see how easy it is to prepare :)

Duck soup with anise

Preparation time: 20 minutes
Boiling time: 1 hour

Ingredients: 2 people
200 gr duck meat, we used the pulp
50 gr peas
50 gr green beans
2 carrots
1 onion
1 horseradish root
1 tablespoon shaved Bulgarians taste vegetables
1 star anise
1 link parsley

1. The meat (duck meat) is washed and boiled. Foam as many times as needed and add more water, because it decreases during cooking. We use hot water because the cold water disturbs the soup, when it is boiled it is deboned.

2. The vegetables are washed, cleaned and cut into cubes, except the peas and beans.
Add everything to the pot in which the meat was boiled and let it simmer.

3. Towards the end, add a grated spoonful of Bulgarian vegetable flavor for extra flavor. When the soup is ready, take it off the heat, add the coarsely chopped parsley and the anise star, cover for a few minutes, so that the flavors become friendly :)

Serve with hot peppers (if you like) and with a lot of appetite :)

And now, we want to ask you what you think would suit you, what dish to eat (kind
main) after this goodness of soup?
We do not ask your advice in vain because we reward you for it. Taste Bulgarians offers
delicious prizes like our recipe!
Leave in the comments your main dishes (rice, stew, steaks and garnishes) that
to contain Bulgarians of Flavor and motivate why you think it fits our recipe of
soup. We are waiting for your answers until December 6!

The prizes are many in number & # 8211 14 & # 8211 and all tempting:

 1 food processor

 5 eMAG vouchers (150 lei value of each voucher)

 8 prizes consisting of Bulgarian Flavor products

In addition, the winner will see his recipe prepared on the site! In places, be ready. start!

Georgiana and Iolanda

The winners of the contest are:
1st prize, Bosch food processor:
Stew of chicken legs with walnuts and pomegranate- Adina

Voucher Emag:
1.Adina Roz
2.Andrei Florin
3.Isabela Dobrin
4.Stefan Bruma
5.Antoneta Virtea

Bulgarian Flavor Products:
1.Corina Paunescu
2.Filipas Liana
3.Roxana Dumitrascuta
4.Dumitrina Garlic
6.Irina Nitu
8.Picincu Hobjila Viorica

Cinnamon stars

Here is a dessert that you can prepare in a relatively short time, at any time of the year. Cinnamon stars have a special fragrance and aroma, due to the ingredients they contain: honey, almonds, lemon peel. It is a very easy recipe to make and it is preferable to have it at hand during the winter holidays, when the little ones you will have invited to the house will want to nibble on something sweet in front of the Christmas tree so beautifully decorated.


300 g almonds
100 g of honey
2 egg whites
3 tablespoons fresh lemon juice
1 teaspoon lemon peel
1 teaspoon cinnamon.

Method of preparation:

The almonds are passed through the machine, the egg whites are beaten, mixed and the other ingredients are gradually incorporated. If necessary, you can add a little cinnamon. Knead the dough well, cut it into a star shape and leave it to dry.

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