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THE BEST SNACKS IN TARTALETS
Tartlets with chicken liver salad
300 g chicken liver
300 g fresh or frozen champignons
greens to taste
Boil the liver until tender (cook for 10-15 minutes after boiling).
Finely chop the onion.
Finely chop the mushrooms.
Grate the eggs on a fine grater.
Grate raw carrots on a fine grater.
Finely chop the greens.
Fry the onion in vegetable oil.
Add mushrooms, fry for about 10-15 minutes.
Grate the liver on a fine grater or pass through a meat grinder.
Mix liver, mushrooms, eggs, carrots, herbs.
The salad can be placed in a salad bowl, or served in tartlets.
Tartlets with cheese-crab salad and caviar
Ready-made tartlets - from the supermarket;
Processed cheese - one piece
Eggs - two pieces
We also grate the processed cheese on a fine grater.
We also grate the crab sticks on a fine grater.
Add salt to taste and mix everything well.
We fill our tartlets with salad and decorate the top with red caviar and herbs. Delicious tartlets with salad
Tartlets with chicken and mushrooms “Mini-Julienne”
Champignons – 0.5 kg
Chicken breast - 1 piece
Tartlets – 1 package (13 pieces)
Sour cream - 150-200 g
Add sour cream and simmer over low heat, stirring occasionally, for another 15 minutes.
1-2 minutes before readiness, add the greens. Cool.
Place mushrooms and chicken stewed in sour cream into tartlets, sprinkle grated cheese on top and place in a hot oven to brown the cheese.
flour 2.5 cups
margarine or butter 250 g
baking powder 1 tsp.
hard-boiled eggs 3 pcs.
boiled meat or sausage 300 g
boiled potatoes 3 pcs.
pickled cucumbers 4 pcs.
1 can canned green peas
Divide the finished dough into metal molds. Place baking paper on top and add a load: peas, beans or special ceramic balls.
Bake at 180 degrees for about 15 minutes or until golden brown. Cool the finished baskets and remove them from the molds.
Cut all the ingredients for the salad into cubes and season with mayonnaise. Fill the baskets with the resulting salad and serve
Potato tartlets with minced meat
4-5 potatoes; 1 tbsp. spoon of flour; 300 g mixed minced meat; 1 onion; 2 tbsp. spoons of boiled rice; 2 eggs (1 for potatoes; 1 for minced meat); 100 g grated cheese; Cherry tomatoes; salt, spices; parsley.
Finely chop the onion, fry until transparent and cool.
Mix the minced meat with onion, rice, herbs, spices and egg.
Grease the molds for the baskets (I have silicone ones) with vegetable oil. Wet your hands in cold water and carefully spread the mashed potatoes, forming sides.
Place a tablespoon of minced meat into potato baskets and sprinkle with grated cheese. Press a cherry tomato into the center of the meatballs.
Bake at 190 C for 35-40 minutes.
Tartlets with salmon and cheese
Salmon (lightly salted, fillet) - 100 g
Soft cheese - 100 g
Butter (+ a piece of butter, the size of a matchbox for tartlets) - 100 g
Dill (2-3 sprigs + some for decoration)
Breadcrumbs (heaped spoon) - 5 tbsp. l.
Bell pepper (for decoration)
Finely chop salmon and dill, add cheese
mix with a blender until smooth (or you can pass all the products through a meat grinder twice).
Place in the refrigerator.
Make a dough from breadcrumbs, eggs, butter, salt and water (it should have a consistency similar to shortbread).
Fill silicone molds with dough (as for baking shortcrust pastry baskets).
Microwave for 2 minutes.
Let cool, then remove the finished tartlets from the silicone molds.
Fill the tartlets with “cream” (I used a pastry syringe).
Garnish with pieces of bell pepper and dill.
Tartlets stuffed with cod liver
— tartlets - 1 pack
- cod liver - 240 gr.
— pickles - 2 pcs.
- green peas - small jar
- mayonnaise - 3 tbsp. spoons
- sweet peppers and herbs for decoration
Boil and cut the eggs.
Finely chop the cucumbers.
Place all ingredients in a bowl with cod liver, add mayonnaise and mix.
Place the finished filling into tartlets, garnish with sweet peppers and herbs and place in the refrigerator for several hours.
Parmesan tartlets with squid
200 g parmesan
1 fresh cucumber
Grease a plate with butter and distribute the cheese in a circle approximately 15 cm in diameter.
Melt the cheese in the microwave on medium power for 20 seconds.
Cool slightly, then invert the cheesecake onto a glass and leave in the refrigerator to harden.
Peel, wash and boil the squid for 4-5 minutes in salted water. Cut into strips.
Chop lettuce, eggs and cucumber, mix with squid and season with mayonnaise.
Serve the salad in prepared baskets.
Tartlets with cheese salad
1 processed cheese
3-5 cloves of garlic (to taste)
Squeeze the garlic through a garlic press. Salt the mixture to taste and
mix with mayonnaise.
We received our traditional, well-known, processed cheese salad.
We put the mass into tartlets and, thus, a familiar dish
takes on a new look. If desired, you can place coconut on top
shavings to make the dish white, hard cheese to make the dish yellow
To prepare a delicious Olivier salad in tartlets we will need: tartlets, boiled sausage, onion, pickled cucumber, eggs, potatoes, canned green peas and mayonnaise.
Necessary ingredients for preparing Olivier salad in tartlets
General information on the recipe for Olivier salad in tartlets
Cooking time required: 60 min.
Recipe difficulty: Easy
Number of servings: 10
Total weight: 515 g.
Nutritional value of Olivier salad in tartlets
In 100 gr. contains:
Energy value: 164.39 kcal
Proteins: 5.16 g.
Fat: 12.48 g.
Carbohydrates: 5.74 g.
Fiber: 1.05 g.
Method for preparing Olivier salad in tartlets
First we will prepare the salad. For it we need to boil eggs and potatoes.
Place the eggs in cold water and put on fire. After the water boils, cook for 10 minutes. When the eggs are cooked, drain the hot water and add cold water. Let them cool down.
Peel the potatoes and cut them into equal slices. Place in a saucepan, add water, salt and set to cook. The potatoes will cook for about 20 - 25 minutes. Use a knife to check for readiness. If the knife easily enters the root vegetable, then the potatoes are cooked. Drain the water from it and leave it to cool.
Cut the sausage into small cubes and place in a deep bowl.
Peel the onion, chop finely and place in a bowl with the sausage.
Peel the eggs, cut them with an egg slicer or knife and add them to the bowl.
Cut the cooled potatoes into small cubes and place in a bowl.
Now it’s the turn of the pickled cucumber. We also cut it into small cubes. Accordingly, put it in a bowl.
Open the peas, drain the liquid and add 50 grams to the salad.
All that remains is to add mayonnaise and mix everything well. We got about 600 grams of salad.
Now we will fill the tartlets with salad. Place a heaping amount of salad in a tartlet with a teaspoon. We will use 40 grams of salad per tartlet. So, we will have all the salad laid out.
This is how beautiful we got it using a simple recipe. The tasty and very filling Olivier salad in tartlets is ready.
Enjoy your meal!
Probably the most popular salad in Russia is Olivier. Each housewife has her own secrets for preparing it.
For example, I prepare Olivier salad with fresh cucumbers. I also really like serving it in tartlets.
Thanks to this method of serving, the dish not only looks original on the table, but also acquires a more interesting and vibrant taste, because tartlets are an excellent alternative to bread.
To prepare the salad, it is best to use large or medium-sized molds, since small ones clog the taste of the salad.
Olivier recipe with fresh cucumbers
Ingredients:
Large tartlets – 25 pieces
Fresh cucumbers – 2 pieces
Boiled eggs – 4 pieces
Boiled sausage – 200 grams
Boiled potatoes – 2 pieces
Onions – 1 piece
Canned peas – 2/3 cans
Mayonnaise – for dressing
Salt - to taste
Cooking method:
Let's start preparing the classic Olivier in tartlets.
To begin with, you should choose fresh cucumbers, which should be young and not bitter in taste. Then they should be thoroughly washed and cut into small cubes.
Cut the boiled sausage into the same cubes. To give the dish a brighter and piquant taste, you can add a little smoked sausage; the salad will only benefit from this.
Then you should chop the onion, the finer the better.
Now it’s the turn of boiled eggs and potatoes, which need to be peeled and cut into cubes, as well as cucumbers and sausage.
Place all ingredients in a deep bowl, mix and add canned peas.
Now all that remains is to season the dish with mayonnaise or sour cream, to taste.
We have completed the main part of preparing the salad, now all that remains is to fill the Olivier tartlets with fresh cucumbers.
Do not rush to fill all the molds, as they may become soggy if left on the table for a long time.
So we prepared Olivier in tartlets. In my opinion, this turned out to be not just a delicious salad, but also a wonderful appetizer for the holiday table!
Believe me, guests will be delighted with such an unusual presentation of a traditional New Year's dish.
Well, what would New Year be without the beloved and traditional Olivier salad? That's right - not real! Everyone prepares Olivier salad, despite the traditional composition and recipe. The first recipe of 2016 at the Home Restaurant will be this legendary salad, but we will prepare Olivier in a new way, in very tasty shortbread tartlets.
My Olivier salad recipe was the result of a series of 20 years of experiments with ingredients, and this particular composition of the bearded salad is one of the most beloved in our family. Friends often ask to list the ingredients, eat it and praise: “What a delicious Olivier,” but my husband never eats this salad when visiting, he says that it tastes better at home.
To give the salad a festive look, I decided to make New Year's tartlets with Olivier salad. The result was interesting and cute baskets with Olivier salad, which the children especially liked. Of course, if you specially prepare Olivier in tartlets for children, then it is best to use homemade mayonnaise as a dressing, and the remaining ingredients according to the recipe below. Olivier salad for tartlets is not much different from a regular salad, but let's take everything in order.
Ingredients:
For the salad:
- 50 gr. boiled pork
- 1 boiled egg
- 50 gr. boiled potatoes
- 50 gr. boiled carrots
- 50 gr. pickled cucumbers
- 3 tbsp. thick mayonnaise
- 1 small onion
- salt, sugar, ground pepper
- juice of ½ lemon
Additionally:
- 10 pieces. shortbread tartlets
- lettuce leaves
Preparation:
Boil potatoes, carrots, eggs and pork in advance. Cut these ingredients into cubes, as in the photo.
Now we will pickle the onions. Peel the onion and chop it as finely as possible.
Next, add a pinch of salt, a pinch of sugar and the juice of half a lemon to the onion. Now crush the onion with your hands several times and leave it alone until the salt and sugar are completely dissolved.
Squeeze the pickled onions from excess juice and transfer to a separate bowl. For the recipe for Olivier salad in tartlets, we will need about 1/3 of all the onions that we prepared, or about 1 tablespoon.
Place all the chopped ingredients in a deep salad bowl, add pickled onions, finely chopped parsley, mayonnaise, ground pepper and salt.
Mix thoroughly with a spoon and add more mayonnaise if needed so that the salad is not dry.
Now fill the tartlets with salad. We carefully place three or four pieces of lettuce leaves at the bottom of each basket, and then fill it with a teaspoon of Olivier salad.
Place the finished tartlets on a plate and serve. I wish you bon appetit and happy holidays!
Tips and tricks:
Many housewives add a fresh apple to Olivier for juiciness, but pickled onions do the job perfectly. This pickled onion recipe is versatile and suitable for many salads and appetizers.
