Rice cakes, Appetizer of mushrooms and Bread stuffed Recipe

Rice cakes, irresistible snack!

Ingredients for 50 cookies (here half the amount of the video):

4 eggs

3/4 cup chopped onion

5 cups of cooked and cold white rice (needle type)

1 cup grated mozzarella

1 cup grated Parmesan cheese

500ml + 1 cup of milk

1/2 cup chopped parsley

1 tablespoon of salt, 4 cups of flour

2 tablespoons of baking powder Royal

1 liter of oil.

Procedures to prepare it:

Place the whole eggs in a large bowl. Add the chopped onion and stir slightly. Add the cooked rice and stir. Add the two types of grated cheese, stir, add milk, parsley, salt and wheat flour. After mixing with the spoon, put on a glove and move it by hand to check the point.

Add the yeast, adjust the salt and stir. Heat the oil in a frying pan and, using two spoons, place the equivalent of 3/4 tablespoon in the oil, making balls and frying until golden in the not too hot oil to cook the cake. Serve immediately.

Appetizer of mushrooms and sweet wine

Ingredients for 25 toasts:

G 500g fresh Paris mushrooms

1 finely chopped red onion

Xícara 1 cup of late harvest white wine (late harvest, Moscatel type)

1 cup fresh cream

5 fresh sage leaves

chopped french chives and for decoration

salt and pepper to taste

1 finely sliced ​​baguette

olive oil

Procedures to prepare it:

Place the cream with the sage leaves on the fire and as soon as it boils, cover and turn off the heat. Reserve. Place 3 tablespoons of olive oil in a frying pan (high heat), fry the chopped onion and add the mushrooms. Stir, add salt and pepper to taste. When the mushrooms have released their water, add a cup of the wine and leave on the fire until it is almost dry. At this point, add the strained cream and continue on the fire until it practically dries and becomes creamy (approx. 3 minutes)

Place the slices of bread on a baking sheet, drizzle with olive oil and place in a preheated oven for 10 minutes, until crisp. Assemble the toast by placing the mushrooms and garnish with chives on top. As a suggestion, serve the same chilled wine with the appetizer.

Vacation snack for the “kids” Bread stuffed with mozzarella, ham and tomatoes.

Ingredients for 2 large breads (20 people):

700g wheat flour (plus 100g to sprinkle as you knead)

2 whole eggs

1/2 cup of oil

4 teaspoons of sugar

1 teaspoon of salt

2 yeast tablets (30g)

400ml warm water

800g grated mozzarella

600g sliced ​​ham

400g sliced ​​cherry tomatoes

oregano to taste

2 egg yolks to brush

Procedures to prepare it:

Beat eggs, salt, sugar, oil in a blender. Add the 2 yeast tablets and turn on the blender. With it on, add the warm water and beat until well mixed (2 minutes). Place the flour in a bowl and add the mixture from the blender and stir with a wooden spoon until all the mixture is added. At this time, turn the dough on your workbench and knead for about 5 to 8 minutes, adding flour gradually as needed until the dough comes off the workbench and fingers. Place the dough on a baking sheet greased with a little oil, cover and let stand 40 minutes.

After 40 minutes, cut the dough into 2 parts (or 3 if you prefer). Take the first half and open with a rectangular roller. Line the whole dough with slices of ham. Cover with the grated mozzarella and place the sliced ​​tomatoes on top. Sprinkle with oregano. Roll the bread like a roll. (If it is too big, cut the bread in half). Brush with an egg yolk and let rest for another 30 minutes. Do the same thing with the other bread. After 30 minutes put in the oven preheated to 180C for 25 minutes or until golden and roasted. Slicing and serving