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Spirals with bacon

Spirals with bacon

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We cut the bacon into slices as thin as possible, with a length of about 10cm. Spread the dough sheet on the work table and cut strips the length and width of the bacon.

With a brush, grease the dough with ketchup, put a piece of bacon and cover with another of the dough, then twist twice, forming bows that we place in a tray lined with baking paper. Grease them with beaten egg and sprinkle with sesame, paprika, cumin, poppy seeds, etc. according to preference. Bake for 20-25 minutes.

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Hi, I'm Nicoleta! This blog is about simple food, well-being and a balanced lifestyle.

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A delicacy like a restaurant & # 8211 "spirals" made of eggplant with meatballs! A special delight, with an incomparable taste!

Are you a fan of this vegetable? Here is a delicious recipe with eggplants & # 8211 "spirals" beautiful, tasty and easy to cook. The recipe below is definitely worth a try. You will get a particularly good-looking, appetizing and aromatic culinary composition. The "spiral" of minced eggplant will be a perfect delight for weekends spent with dear family or for the holiday meal.


& # 8211 salt and ground black pepper to taste


& # 8211 300 ml tomato juice (or 2 tablespoons tomato paste)

& # 8211 1/3 teaspoon ground black pepper

& # 8211 2 tablespoons vegetable oil


1. Wash the eggplant and remove the spine.

2. Place the eggplant on the wooden tray. Arrange the cariocas on both sides along the eggplant. Keep vegetables and cariocas well at the same time. Cut the eggplant into rounds (to the limit and keep the distance from the base).

3. Turn the eggplant on the opposite side, place the eggplant again and proceed analogously. You will get a "spiral". Join the ends of the "spiral" with a toothpick. Do this with all the eggplant. You will get 6 servings.

4. Arrange the eggplant on a baking tray.

5. Chop the meat with a food processor or use a meat grinder. Put the minced meat in a bowl.

6. Peel the onion and garlic. Finely chop the vegetables. Finely chop the basil with a knife.

7. Add the onion, garlic and finely chopped basil to the bowl with the minced meat. Match with salt and ground black pepper. Mix well.

8. Divide the minced meat into six equal parts and form meatballs. Arrange a meatball in the center of each eggplant.

9. Put the cheese through the large grater. Sprinkle the meatballs with cheese.

10. Prepare the sauce: pour the tomato juice into a bowl (you can use tomato paste, mixed with 250 ml of water and a little salt). Add finely chopped garlic, ground black pepper and vegetable oil. Mix the sauce well.

11. Pour the sauce into the baking tray.

12. Place the tray in the preheated oven at 180 ° C for 30-35 minutes. Baking time depends on each oven. During baking, using a spoon, pour the sauce from the pan over the eggplant. The snack will be ready until the meatballs are fully cooked.

13. Arrange the snack on a plate, remove the toothpick and decorate with greens. You can sprinkle with a little tomato sauce from the pan and sprinkle with cheese.

Note: To make your eggplant cutting process easier, a "device" must be invented, thanks to which you will keep the same distance from the base. You will only need two crayfish (they will prevent you from exceeding the cutting limit).

Fingers and bacon are very delicious and can be prepared in just 30 minutes. And for this you only need chicken liver, bacon and oil. I washed the chicken livers, then cleaned them. Then I took a piece of liver and wrapped it, rolling it into a thin slice of bacon.

Normally bacon is used, but we really like bacon, and if possible with slightly smoked bacon.
But. let's go back to the recipe. After wrapping them in bacon, I caught them with a toothpick so that they would look nice and not reveal themselves when fried. Then I heated some oil in a pan and threw them there. I fried them nicely on all sides. and. ready.

The fingers of the liver and bacon are served warm.
The source of this recipe is the culinary blog Alice-Albinutza.

If you like it, share it with your friends!


For the dough:
5oog faina
200g mozzarella (in whey) but I used the vacuum one and the dough came out very well and so on
200ml milk
1 sachet of dry yeast Dr. Qetker
1 teaspoon old cough
50g margarine
1 teaspoon salt

For the filling:
200g tomatoes in tomato sauce
6 cherry tomatoes
Fresh basil (15 leaves) or dried (3 tablespoons)
100g parmesan
100g Almete cream cheese
1 hot pepper

Method of preparation:
The recipe states that it would be better to use whey mozzarella, but not having it, I used the whey-free one and my dough turned out so wonderfully. We take the mozzarella, break it into smaller pieces and grind it with the vertical blender.

I kneaded the dough and leavened it in the bread machine, if you don't have one, put in a large bowl all the necessary ingredients for the dough and knead the dough by hand, well, then let it rise in the dough. a warm place for 1 hour.
I put the ingredients in the bread machine in the following order milk, sugar, salt, yeast, margarine, mozzarella, flour and I let the machine do its job, kneaded them and leavened them for 1 hour 30 minutes.

Meanwhile, until the dough rises, we make the filling that we will spread over the dough.
Put the tomatoes in a bowl in tomato sauce, add the Parmesan cheese, cherry tomatoes cut into quarters, diced hot pepper, Almete cheese cream, fresh or dried basil, season with salt to taste and mix everything with a blender until you get a paste. You can replace all these ingredients with other ingredients that you like or that you have at home, everything is to get a paste & # 8211 not too liquid & # 8211 with which to grease the dough.

After the leavening time of the dough has expired, flour the work surface well and spread the dough in a thin sheet of up to 4-5 mm.

Above the sheets, spread the resulting paste above so that it covers the entire surface.

After we have distributed the dough evenly over the entire surface of the dough, we start to roll the dough, as long as possible. It will come out of the filling a little, but it's not a problem.

After rolling the dough, cut it - carefully, so that the filling does not come out of it, and so as not to fold the slice into slices about 2 cm thick and place them in a tray lined with baking paper.
You can, possibly to cut the roll more easily, put it in the freezer wrapped in a foil, I did not put the roll in the freezer, because I wanted it to grow very well, and I was afraid that the stuffing in the freezer will influence the growth process, and I was very pleased with the result. It is harder to cut, which is true, if it is not frozen, but with care and patience, it is possible.
Be careful, when you place them in the tray, do not put them too often, because they will grow a lot and will stick. Mine, they grew a lot and stuck to each other, and that makes them a little disrespectful.

After placing them in the tray, leaving them to rise for an hour in a warm place, I coated them with food foil halfway through the fermentation time.

This is what they look like after they have fermented. Put them in the preheated oven at 220 degrees and bake them for 15-20 minutes.

They are delicious, they have a taste that leads to pizza.

Spirals with apple and walnut

Nadia Chiric sent another recipe to our contest "We are waiting for spring with sweets".

Open the Newsletter every day, find the ingredient of the day and send your recipe with that ingredient! You can win a children's bed mattress from or a pancake maker from

For the dough
250 ml of milk
450 gr flour
25 gr yeast
80 gr sugar
50 gr melted butter
For the filling
3 apples
100 gr brown sugar
1pc vanilla sugar
1 teaspoon rind
1 tablespoon starch
2 tablespoons ground walnuts
1 egg for greased

Method of preparation:
In a bowl put the yeast, sugar 2-3 tablespoons of warm milk and a tablespoon of flour that you mix and leave to rise for 10 minutes.
In another larger bowl we put the sifted flour, the egg and the milk that we mix. When the yeast has risen a little, put it over the flour and knead well until all the ingredients are mixed and add the melted butter, which we keep as a spoon. Knead the dough until it is no longer sticky and comes off the bowl. Place the pot up in a warm place away from current.

Fluffy spirals with pizza filling & # 8211 bars or saltines with cheese and tomato sauce

Fluffy spirals with pizza filling & # 8211 bars or saltines with cheese and tomato sauce. Twisted baguettes from pizza dough with 4 cheeses (quattro formaggi) and flavored tomato sauce. Pizza-flavored saltines. Hot or cold snack recipes.

These fluffy spirals filled with pizza are made by my son who, since he was very young, has been helping me in the kitchen. More recently, he asks me to let him do everything from head to toe. Because it is the week in which “School is different”, the junior (11 years old) and his colleagues had to execute a project proposed by Mrs. teacher: "Skilled chefs". Mine got to work and made snail pizza with ham and cheese filling & # 8211 see the recipe here.

He made a double portion of pizza dough and in half he prepared these wonderful twisted baguettes, bars or saltines with cheese and tomato sauce. If you want, you can also add ham, bacon, chopped mushrooms, chopped onions, chopped olives, etc. We used a mix of 4 cheeses (parmesan, matured mozzarella, cheese and a blue mold cheese) but it's not wrong if you only use one type of cheese, 2 or 3 & # 8211 according to taste and possibilities.

These spiral salts even tasted quattro formaggi pizza & # 8211 see here the classic recipe.

From these quantities we obtained approx. 16 fluffy spirals with pizza filling. The bars are approx. 30-40 cm but you can make them even shorter, thicker or thinner.

Smoked Salad Soup and Paparada

I had a craving for a salad soup. In order not to be a recipe twice, I glanced at the cookbook and saw that mine was different, at least the way I prepared it. There are variations and tastes, deh.

I first ate this soup 11 years ago at my father's sister who lives in Cluj. I was very surprised when I saw that my cousins ​​were jumping for joy when they found out what they would have on the table for lunch that day.

For me, lettuce only exists in salads and that's it! lunch time came and I fell in love with that soup! Imagine a Dobrogean woman with a Moldovan father falling in love with a salad soup! I put the recipe in my head and since then I respect it with holiness.

To work! I prepared everything: about 50 gr smoked bacon from Sugag, 150 kaiser, half an onion or a smaller one, 500 ml milk, 1 l water, a tablespoon of flour, 2 eggs, 2 salad heads because they were more small-you can put a cap of lettuce of normal size, salt, vegeta, 2 cloves garlic and. who has fresh dill can put with confidence. Someone in the house, not me, doesn't like and don't use. I don't even have one.

I threw a teaspoon of oil in the pot, heated it and added the finely chopped bacon. When it was done, I put the kaiser, I let it brown just a little and I put the onion. Chewing until the onion is translucent, I put the finely chopped garlic and after about a minute a tablespoon of flour.

I chewed quickly so as not to burn the flour and I put the salad, washed and chopped. With movements like incorporating flour into cakes, I mixed everything, being careful not to mess up the salad. And quickly I put the milk and with a wooden spoon I "scraped" any flour and bacon.

And I put water in, once I finished that. In the meantime I prepared an omelet from the 2 eggs, I turned it like a pancake and when it was ready I turned it over on the shredder and I cut some noodles about half an inch wide and 2 more cuts in width, so that it doesn't come out. too long. I also put the paparada in the soup and waited for the first boil.

Then I put out the fire and waited for it to calm down a bit for serving. I put it on the plate and seasoned it with lemon juice, along with some freshly made garlic croutons. A delight! The above quantities reach 4 servings. : wink:

Spiral ingredients with vanilla and chocolate by Simona Callas

  • 350 g flour for pastry (type 000)
  • 2 tablespoons caster sugar
  • a pinch of salt
  • 1 tablespoon milk powder
  • an envelope (10 g) dry yeast
  • 1 large egg, whole (or 2 small eggs)
  • 100 g of mineral water
  • 50 g soft butter (80% fat), cut into small cubes

+ 250 g 80% butter for rolling

Snails with cocoa cream recipe for fluffy puff pastry stuffed spirals

Snails with cocoa cream recipe for fluffy puff pastry stuffed spirals. Puff pastry roses filled with cream. How are snails made with cocoa? The recipe for puffed fluffy snails. Pastry recipes.

We really liked these snails with cocoa cream! They have a leavened dough with a lot of butter that resembles croissant. The filling is a simple one with cocoa, melted butter and sugar.

For years I have been making this great dough that can be used for both sweet and savory pastries. I used to make some puff pastry croissants filled with shit, cheese or jam & # 8211 see here. The recipe has been tested over thousands of readers.

From the quantities below it results approx. 16 snails with cocoa cream or fluffy puff pastry spirals.

  • 750 g white flour type 000
  • 25 g fresh yeast or 7 g dry yeast
  • 450 ml of lukewarm water
  • 50 g sugar
  • 100 ml oil
  • approx. 7 g salt
  • grated peel of a lemon
  • 2 sachets of vanilla sugar or 1 tablespoon of vanilla extract
  • for spreading and wrapping: 200 g butter + 100 g flour
  • 150 g melted butter
  • 50 g cocoa
  • 150 g sugar
  • 1 sachet of vanilla sugar or & frac12 teaspoon vanilla extract

Video: Transglutaminase Bacon Spirals (May 2022).


  1. Nopaltzin

    This brilliant idea is necessary just by the way

  2. Raedclyf

    In my opinion, this article was stolen from you and placed on another site. I've seen her before.

  3. Gojas

    Thank you for the warm welcome)

  4. Rahman

    What an interesting message

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