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fingerfood

Puffs filled with smoked salmon and dill-flavored cheese


Ingredients for 30 puffs:

150 grs of flour
4 + 1 egg
125 ml of milk
125 ml of water
100 grs of butter
1 teaspoon of sugar
½ teaspoon of salt
poppy seeds

For the filling:

200 grs of spreadable fresh
cheese
(Philadelphia, Quark)
100 grs of smoked salmon
lettuce or watercress
2 tablespoons of fresh or dried dill
salt
pepper

For the puffs:
Pour water, milk, butter, salt and sugar in a saucepan and bring to a boil. After taking the saucepan off the heat, add the flour at once, stirring until the dough is smooth. Put the pot on medium heat and dry the mixture for a minute, stirring on and on. Transfer the dough into a large bowl and let it cool. Then add the 4 eggs, one at a time, stirring vigorously after each egg added to incorporate it well before adding the next one. The result should be uniform. Now put in the fridge for 10-15 minutes, then transfer the puff dough into a pastry bag and form small heaps (about thirty) - the size of a small nut - on a baking tray lined with greaseproof paper. Beat the fifth egg with a spoon of milk and brush lightly the puffs. Sprinkle with poppy seeds and bake at 200° for 10 minutes or until the puffs are golden and leavened. Let them cool on a rack.

For the filling:
Work
with the fork cheese, dill, a little salt and freshly ground pepper. Transfer the cheese cream in a pastry bag. Cut the salmon into a couple of cm wide strips. Finally, cut in half the puffs delicately, stuff them with cheese cream, add a few leaves of lettuce and a piece of salmon and close.

 

Small cheesecakes with gorgonzola cheese and pear mustard

Ingredients for 8 small cups:

50 grs of spicy gorgonzola cheese
150 ml of fresh cream
200 grs of fresh cheese (Philadelphia
or ricotta)
100 grs of Tuc original biscuits
(or crackers, or biscuits)
25 grs of melted butter
4 tablespoons of pear mustard
2 leaves of jelly
salt
pepper

Whisk together the melted butter with the biscuits and distribute in the cups. Soak the jelly. Heat gently half of the cream, cut the gorgonzola in small pieces and put it to melt into the cream together with the squeezed jelly. Whisk with the immersion mixer. Work with a fork the fresh cheese, add the mixture of cream and gorgonzola, mix well and let it 10 minutes to cool. Whip the remaining cream and then incorporate it delicately to the fresh cheese. Flavour with salt and pepper and pour into the cups. Put them to cool for half an hour. Before serving heat gently the pear mustard and pour one layer on each cheesecake. Keep cool until ready to serve.

 

Truffles with goat cheese and pistachios

Ingredients for about 12 truffles:

200 grs of soft goat cheese
10 black olives, finely chopped
1 pinch of chopped thyme
salt
pepper
1 pinch of orange powder*
chopped pistachios or other nuts

Work the goat cheese, which should be soft but not fresh (not spreadable and not crusty), with the black olives, finely chopped, a pinch of chopped thyme, salt, pepper and a pinch of orange powder*. Mix everything well, then form balls the size of a small nut and dip in chopped pistachios.
It is possible to vary spices and nuts.

*For the orange powder:
Remove the orange peel with a vegetable peeler (use organic oranges or well-washed oranges), so you get pretty thin strips with little of white. Cut them to julienne, place them on a plate in a single layer and go in the microwave at full power, ten seconds at a time, until the hulls are dry and hard (or leave them on the radiator, that it will take a little longer...). Chop finely with a knife, keep the powder in a closed jar and use it to refine fish dishes, salads, soups, pasta or whatever suits you :-)

 

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