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Appetizer with beef salad

Appetizer with beef salad

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  • 8 slices of Prague ham
  • Boeuf salad
  • lemon slices
  • Roe salad
  • toothpicks

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Appetizer with beef salad:

Put 2 teaspoons of salad on the slices of ham and stick with a toothpick. Lemon is cut into slices in the middle of it and put with a form of caviar cakes.

ps. the preparation of the salad can be found here //retete/576/salata_boeuf.html

2. Beef salad recipes. With chicken and yogurt sauce

  • half a chicken breast
  • 1 large carrot
  • a small piece of celery
  • 3 pieces of donuts or pickles
  • mustard to taste
  • salt and pepper to taste
  • light mayonnaise
  • 4-5 tablespoons of Greek yogurt
  • 1 teaspoon of lemon juice
  • 3 tablespoons olive or coconut oil
  • 2 teaspoons mustard
  • salt and pepper

Mayonnaise is very easy to prepare. Mix the yogurt well with the oil, gradually poured. Stir until it has the consistency of mayonnaise. Then add the mustard and rub well, and finally the lemon juice, salt and pepper. Rub well until mayonnaise is formed, then keep cold.

The chicken breast is washed, the vegetables are cleaned and washed, then they are all boiled, whole. When they are ready, chop them all finely. Chop the cucumbers and / or donuts and squeeze the juice well before adding them to the composition. Mix all ingredients well before adding mayonnaise. Add 2 teaspoons of mustard, salt and pepper and mix carefully again. Whoever wants, can also put peas. Garnish with a green leaf of parsley or coriander and serve with gusto.

Two appetizer salad recipes with ingredients left over after the holidays

Certainly, after the Easter meal you are left with some foods that you wonder what you can do with them and how long they are good for consumption. Here are some recipe ideas to help you eat.

appetizer salads with ingredients left over after the holidays

Chef Constantin Ghimpu offers us two appetizer salad recipes with the ingredients left over after the holidays. There are simple and quick recipes with which we can make a snack, or even one of the meals of a day. They are tasty, filling, but we have to weigh them, because they are based on boiled eggs.

Recipe for Boiled Egg and Octopus Salad - Ingredients:

  • baked potatoes
  • Mediterranean octopus
  • Cherry tomatoes
  • pepper
  • Boiled eggs
  • fresh greens

How to proceed for the Salad Recipe with boiled eggs and octopus

If we don't have a few slices of baked potatoes left over from the lamb steak garnish, we can prepare it according to our own recipe, with our favorite spices.

In a bowl or salad bowl, mix the potato slices with the cherry tomatoes cut in half, the boiled eggs, also cut in half, the slices of hot pepper and the pieces of octopus. Sprinkle some greens and the salad is ready.

If we don't have octopus, we can put pieces of the steak we have left from the holidays: lamb, chicken, which we have.

Eggplant salad with octopus

Boiled Egg Paste Recipe - Ingredients:

  • 1-2 tablespoons mayonnaise
  • Boiled eggs
  • Red onion
  • pickles
  • salt and pepper

How to proceed for the Boiled Egg Paste Recipe

Put the mayonnaise in a bowl and add the grated egg whites, mashed yolks, chopped red onions, scallops and finely chopped pickled cucumbers.

Mix all the ingredients well until it turns into a paste.

Season the pasta, if necessary, with salt and pepper.

It is a quick recipe in which we use the ingredients in the desired quantities, depending on the tastes.

The salads can be stored in the refrigerator, covered, for a few days.

However, because specialists warn us not to overdo such preparations, we must also take into account how they were cooked, so as not to exceed the shelf life.

To see what the specialists recommend, access the video below, presented in the Antena 3 Observatory:

This site is created and managed by Digital Antena Group. All rights reserved.

Preparation & # 8222Cake & # 8221 Boeuf salad appetizer:

You can prepare the salad according to your favorite recipe. I prepare it like this:

The meat is boiled in salted water. When it is almost cooked, add the washed and cleaned vegetables. After boiling, remove from the soup and leave to cool, then cut into cubes. So are pickles. Mix everything, match the taste of salt and pepper.

I make mayonnaise from 2 hard boiled eggs, a raw yolk, a tablespoon of mustard, juice of 1/2 lemon and oil.

Mix the vegetables and meat with mayonnaise and mix well.

For the countertop:

We mix the biscuits with the robot. Pour the melted butter over the breadcrumbs obtained and mix well.

Pour into a cake pan (27 cm in diameter) with the detachable edge and press well with a spoon or the bottom of a glass, so that we have a compact top. Put the salad on the counter and level it. Garnish with mayonnaise colored with paprika and parsley leaves.


You can find more recipes for festive appetizers HERE

For more recommendations, I am waiting for you on the Facebook page HERE

Appetizer cake with beef salad

Oanapl10 sent a wonderful recipe to our Contest: Appetizer cake with beef salad. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by, or one of the 10 shopping vouchers worth 100 lei each, offered by

Yellow top:
2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
3-4 tablespoons grated cheese

Green countertop:
2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons spinach

Orange wheat:
2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons pepper paste

For beef salad:
10 potatoes
2 carrots
1 box of peas
1 piece of chicken breast
4 pickles
2 eggs
100ml oil
Lemon juice

Method of preparation
For the green top, separate the eggs, and rub the 2 yolks with 2 tablespoons of oil, 1 tablespoon of sour cream, 2 tablespoons of flour, 1 teaspoon of baking powder, salt and 2 tablespoons of finely chopped spinach (frozen). Separately beat the egg whites until stiff and incorporate them into the first mixture. Turn the composition into a cake tin and bake for 15 minutes.
For the orange top, repeat the same procedure as above, only replace the spinach with 2 tablespoons of pepper paste.
For the yellow top, repeat the procedure, but using 2 tablespoons of parmesan. Add salt to taste.
For the beef salad, boil the potatoes and carrots in their skins, let them cool and then peel them. After they have cooled, cut them into cubes the size of a pea. Cut diced and pickled cucumbers.
Boil the chicken breast in water with a tablespoon of chicken spice, and after it has cooled, cut it into cubes and add it over the rest of the composition.
Add the drained peas and add salt to taste.
For the mayonnaise, use a boiled yolk and a raw one and mix them and add a little oil over them. At the end add mustard and lemon to taste.
Mix the mayonnaise with the rest of the composition, keeping a little mayonnaise for garnish.
Place a countertop on a plate then add half of the beef salad composition, then place the second countertop and add the rest of the salad. At the end, add the third top and top with mayonnaise.


Beef salad & # 8211 beef salad appetizer with vegetables and mayonnaise & # 8211 classic beef salad recipe & # 8211 what meat and vegetables are put in beef salad.

It is a salad that is not missing from the table of Romanians when they have something to celebrate. Whether it is a birthday, Easter, Christmas or New Year's Eve, Romanians prepare this appetizer salad.

For this reason I will put it on the list of festive salads that I have gathered in a special collection. You can see it and be inspired if you click here.

Beef salad has its origins in Russia, where it was created by a Belgian chef Olivier, but the one he created had besides vegetables and mayonnaise sauce seafood or game meat.

When he left Russia, his assistant tried to restore the recipe, but it seems that after a while he gave up the very expensive salad dishes. Today we enjoy a tasty salad thanks to these attempts.

Beef salad it is prepared from beef and boiled vegetables, tied with a mayonnaise sauce (it would be best to use homemade mayonnaise). If you use another type of meat it is no longer beef salad & # 8211 because beef means beef!

Find on the blog the version of the recipe without meat (Olivier salad or Russe salad # 8211 click here), but also the chicken salad recipe (you can read it if click here). I didn't call it a chicken salad beef salad because it wouldn't be right!

It is a tasty salad but it is not "beef".

In this salad you will use vegetables cooked in soup, along with beef. Boil the potatoes and peas separately.

I make clear veal soup (with noodles or semolina dumplings), so I use meat and vegetables to turn them into this. beef salad.

I will not tell in Romanian for tens of pages how to make beef salad, it is important to chop the cooked vegetables into small cubes, as well as the meat.

The thing is meticulous, but I don't think you want to find large pieces of vegetables or meat in a salad. The salad is eaten only with a fork, you don't need a knife at the table for it.

Boil the potatoes in their skins, then peel and chop them. Peas are better frozen (which you boil for 3-4 minutes), but you can also use canned.

Put the mayonnaise over the chopped vegetables and meat after they have cooled completely. Mix everything with very well washed hands, but the most hygienic thing would be to use gloves.

You will find in this post more pictures to inspire you to decorate beef salad .

There are salads prepared by me over the years, depending on the season or events, some photographed only with the phone without a good light, but I wanted to keep the decor idea to inspire you too.

The combination of finely chopped beef, root vegetables, mayonnaise and pickles is perfect

Everyone makes this salad, but the quantities and combinations can be different, depending on everyone's taste.

I can't imagine the Romanians' holiday meals without beef salad, but you can also do it when you have vegetables left over from a chicken soup.

To decorate the beef salad, use your imagination and decorate according to the holidays or the season. Don't overdo it with mayonnaise. Better use vegetables for decoration.


1 kg of veal
6 -8 pickles (medium)
1-2 gogosari murati in otet
4 medium-sized potatoes
6 medium / large carrots
1 parsnip root
1 celery root
50-100 g frozen or canned peas
400-500 g mayonnaise & # 8211 homemade or bought

1 onion, 1 bay leaf, 1 clove garlic, peppercorns

Put the meat to boil in cold salted water, over low heat, without boiling. Take the foam as many times as needed. When the foam does not form, add the whole onion, carrots, celery, parsnips, 1 bay leaf, 1 clove of garlic and a few peppercorns.

After 2.5-3 hours of cooking on a very low heat, when the vegetables and meat are cooked, strain the juice. During this time, boil the potatoes in their skins, clean them and chop them into small cubes. Make sure they stick together. you open them by hand. Boil the peas for a few minutes, then put them in ice water to keep their color. Also during this time you can make homemade mayonnaise, but you can also use it bought.

Chop the meat, then the rest of the vegetables and let it cool completely. Then chop the pickles in brine and the donuts pickled in vinegar.

Put in a bowl, season with salt and pepper.

Put half the amount of mayonnaise over the vegetables and meat, mix, then taste to see if you need more salt, pepper or more mayonnaise.

Put the salad in a bowl or on a plate, garnish it with preserved mayonnaise and pickles, or boiled vegetables. You can also use yolk or egg white from boiled eggs, of strong consistency.

It would be nice to take into account the period in which you make the salad and the decor to keep the tone of the holidays or events.

Thus, for the Easter holidays you can decorate with chicks, roosters, bunnies or popcorn, and for Christmas with snowmen, snowflakes, fir trees with globes, reindeer, angels or whatever is at hand.

Goat cheese rolls

If you want to put a tempting and consistent but light appetizer on the table, goat cheese rolls will be a very good solution to diversify the Easter menu. They are prepared quickly, with only a few ingredients, but will be one of the attractions on the plateau.


  • 400 grams of puff pastry
  • 250 grams of goat cheese
  • an egg
  • sesame, poppy seeds and salt to taste

Other rolls that you can serve to your guests are those with ham or simpler, with cream cheese.

Method of preparation:

  • Cut the puff pastry, using a serrated roller, into strips 20-25 centimeters long and 5 centimeters wide.
  • Roll the strips with a pastry cone and then grease them with beaten egg yolk and sprinkle with poppy seeds and sesame seeds.
  • Place the rolls in the tray lined with baking paper and leave them in the oven for a maximum of 15 minutes.


  1. Farley

    Beauty, especially the first photo

  2. Aelfdane

    Everything goes like oil.

  3. Gerrald

    What happens?

  4. Niguel

    It is very welcome.

  5. Ronald

    It seems magnificent phrase to me is

  6. Edwardo

    I think you will come to the right decision. Do not despair.

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