The latest recipes

Homemade pate

Homemade pate



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Homemade pate:

The livers are cleaned and boiled in milk, pepper and bay leaf! without salt for 15 min. After they have boiled, put them in the food processor and mix well, add the soft butter and the boiled egg yolks, salt to taste and mix the green basil until everything becomes a fine paste.


Pork liver pate, grandma's recipe

Ingredient:One kilogram of pork liver, 150 ml milk, 250 g butter, 250 g pork leg, 150 g pork leg, 80 g pork bacon, 6 onions, 2-3 bay leaves, salt, pepper (to taste), a tip of the sweet paprika knife

Method of preparation:Wash the liver, clean it, cut it into cubes and leave it in cold water for about 20 minutes, during which time the water is changed 2-3 times until it remains clean. Wash the pork leg, as well as the pork meat, cut it into cubes and then boil it in cold water with a little salt, and add it over the piece of bacon (you can also use smoked bacon for extra flavor). After 10 minutes, remove the piece of bacon and let the meat boil and the feather goose is well cooked. After the meat is cooked, remove from the pot and set aside to cool. The liver is removed from the water and placed in a bowl in which the milk was placed together with the bay leaves. Leave the liver in milk for about 20 minutes.

Peel an onion, wash it and cut it into cubes, then put it to harden with two tablespoons of butter in a pan, always stirring in it with a wooden spoon so that it doesn't burn. After the onion softened enough, remove from the pan and allow to cool.

The pieces of liver are removed from the milk, drained well and fried. Fry the liver on both sides, add a little water, salt and pepper, then simmer.

After it is sufficiently boiled, turn off the heat and let the liver cool.

In a blender put all the ingredients, liver, finely chopped fat, and boiled meat, the rest of the butter at room temperature, hardened onions, salt and pepper to taste and blend all the ingredients until you get a fine enough paste to spread on bread. The pate is kept cold in the refrigerator, in hermetically sealed jars. According to everyone's wishes, you can add olives, mushrooms or greens to the pate. We wish you good appetite and increase your cooking!


Homemade mushroom pate - fasting recipe

Ingredient:

1 large onion, finely chopped
1 tablespoon full of margarine (if you don't like the idea of ​​using margarine, you can replace it with other healthier vegetable fats, which, however, you know solidify at low temperatures)
1 kg of finely chopped mushrooms (the tastier the mushrooms, the more pate will be)
a handful of croutons
2 cloves of garlic
2 tablespoons lemon juice
half a bunch of chopped parsley
1 teaspoon ground nutmeg (for the authentic taste of pate)
1 teaspoon thyme
salt and pepper to taste
Tip: add a handful of chopped walnuts or hazelnuts for texture and a surprising aroma.

Method of preparation:

Heat the margarine in a large pan and cook the onion until soft. Add the mushrooms and leave them on the fire for about 10 minutes or until they are cooked and the juice has evaporated.

Put the whole mixture together with the rest of the ingredients (except the chopped walnuts or hazelnuts) in a blender. Mix until you get the desired consistency, then add the walnuts or hazelnuts.

That's all! Great appetite and we are waiting for you to share your homemade pate recipes with us!


Homemade mushroom pate - fasting recipe

Ingredient:

1 large onion, finely chopped
1 tablespoon full of margarine (if you don't like the idea of ​​using margarine, you can replace it with other healthier vegetable fats, which, however, you know solidify at low temperatures)
1 kg of finely chopped mushrooms (the tastier the mushrooms, the more pate will be)
a handful of croutons
2 cloves of garlic
2 tablespoons lemon juice
half a bunch of chopped parsley
1 teaspoon ground nutmeg (for the authentic taste of pate)
1 teaspoon thyme
salt and pepper to taste
Tip: add a handful of chopped walnuts or hazelnuts for texture and a surprising aroma.

Method of preparation:

Heat the margarine in a large pan and cook the onion until soft. Add the mushrooms and leave them on the fire for about 10 minutes or until they are cooked and the juice has evaporated.

Put the whole mixture together with the rest of the ingredients (except the chopped walnuts or hazelnuts) in a blender. Mix until you get the desired consistency, then add the walnuts or hazelnuts.

That's all! Great appetite and we are waiting for you to share your homemade pate recipes with us!


Homemade pate for every taste: top 5 simple recipes!

I know how to cook these French! How many amazing dishes the chefs from Provence and Bordeaux, the Cote d'Azur and Lyon, Cannes and Normandy offered us. However, due to the high cost of some ingredients, we follow most recipes only in special cases. But there are still snacks that can be enjoyed every day. Pate is one of them. Previously, it was served only at the most solemn events. Today, everything is much simpler: pate greased on bread and your favorite snack is ready.

Why think of commercially purchased pate? The homemade one is much tastier. By the way, it cooks very quickly & # 8211 only in 15 minutes you will get a wonderful, tasty and delicious homemade pate.

Recipe No.1 & # 8211 Chicken and carrot pate

INGREDIENTS

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Peel the carrot and cut it into pieces.

2. Wash the meat and place it in a deeper pan with water. Add the carrot and season with salt. Put the pan on the fire, bring the water to a boil and simmer for 20 minutes on low heat. Then add the bay leaves and cook the ingredients for another 10 minutes. Stop the fire. Allow to cool.

3. Peel an onion and finely chop it. Put the onion in a small bowl and pour the vinegar. Let the onion marinate for 10-15 minutes.

4. Put the boiled meat, carrot and eggs through the meat grinder.

5. Drain the onion and chop the dill. Add the onion and dill to the bowl with the chopped ingredients. Match the ingredients with salt and ground black pepper. Homogenize the composition.

Recipe No.2 & # 8211 Pumpkin Pate

INGREDIENTS

& # 8211 300 g of mushroom mushrooms

& # 8211 100 g skimmed cow's cheese

& # 8211 ground black pepper, curry, coriander and nutmeg & # 8211 to taste

& # 8211 1 tablespoon olive oil

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Wash the pumpkins, remove the heads and grate them. Season the zucchini with salt, mix and leave for 30 minutes.

2. Chop the onion and mushrooms. Put the carrot through the small grater.

3. Fry the onion in a hot pan with vegetable oil, then add the mushrooms and carrots. Stir in the vegetables and add the soy sauce. Match the spicy ingredients to taste. Fry the composition until the liquid evaporates. Stop the fire. Allow to cool.

4. Squeeze the zucchini from the released juice. Saute the zucchini in a pan with a little water. Then fry them, without a lid, until the liquid evaporates. Add the crushed garlic and chopped greens. Mix the ingredients. Stop the fire. Allow the pumpkin composition to cool.

5. Combine the zucchini and mushrooms in the blender bowl. Mix the ingredients. Then add the cottage cheese and mix the ingredients again until you get a homogeneous mass.

Recipe No.3 & # 8211 Chicken pate with cheese

INGREDIENTS

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Combine the boiled meat with the cheese and garlic in the blender bowl. Pour the lemon juice. Turn on the blender and chop the ingredients. Then add the walnuts.

2. Gently mix the ingredients. You should get a pate with small pieces of nuts.

Recipe No.4 & # 8211 Pate with cottage cheese and garlic

INGREDIENTS

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Peel the garlic and chop it.

2. Combine the ingredients in the blender bowl. Mix the ingredients until you get a homogeneous mass. The pate is ready.

Recipe No.5 & # 8211 Eggplant Pate

INGREDIENTS

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Wash the eggplants and stick them with a fork or toothpick. Place the eggplant on the baking tray.

2. Place the tray in the preheated oven at 180 ° C for about 30 minutes. Baking time depends on each oven.

3. Put the soft and baked eggplants in a plastic bag for a few minutes. Then, after such a procedure, you will remove the peel very easily.

4. Chop the walnuts using the coffee grinder. Mix the eggplant with the garlic and walnuts in the blender bowl. Match the spicy ingredients to taste and mix, using the blender, until you get a smooth pate.

Note: You can add 1 tablespoon of water if the ingredients do not mix well or the pate looks too dry.


Homemade pate for every taste: top 5 simple recipes!

I know how to cook these French! How many amazing dishes the chefs from Provence and Bordeaux, the Cote d'Azur and Lyon, Cannes and Normandy offered us. However, due to the high cost of some ingredients, we follow most recipes only in special cases. But there are still snacks that can be enjoyed every day. Pate is one of them. Previously, it was served only at the most solemn events. Today, everything is much simpler: pate greased on bread and your favorite snack is ready.

Why think of commercially purchased pate? The homemade one is much tastier. By the way, it cooks very quickly & # 8211 only in 15 minutes you will get a wonderful, tasty and delicious homemade pate.

Recipe No.1 & # 8211 Chicken and carrot pate

INGREDIENTS

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Peel the carrot and cut it into pieces.

2. Wash the meat and put it in a deeper pan with water. Add the carrot and season with salt. Put the pan on the fire, bring the water to a boil and simmer for 20 minutes on low heat. Then add the bay leaves and cook the ingredients for another 10 minutes. Stop the fire. Allow to cool.

3. Peel an onion and finely chop it. Put the onion in a small bowl and pour the vinegar. Let the onion marinate for 10-15 minutes.

4. Put the boiled meat, carrot and eggs through the meat grinder.

5. Drain the onion and chop the dill. Add the onion and dill to the bowl with the chopped ingredients. Match the ingredients with salt and ground black pepper. Homogenize the composition.

Recipe No.2 & # 8211 Pumpkin Pate

INGREDIENTS

& # 8211 300 g of mushroom mushrooms

& # 8211 100 g skimmed cow's cheese

& # 8211 ground black pepper, curry, coriander and nutmeg & # 8211 to taste

& # 8211 1 tablespoon olive oil

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Wash the zucchini, remove the ends and grate them. Season the zucchini with salt, mix and leave for 30 minutes.

2. Chop the onion and mushrooms. Put the carrot through the small grater.

3. Fry the onion in a hot pan with vegetable oil, then add the mushrooms and carrots. Stir in the vegetables and add the soy sauce. Match the spicy ingredients to taste. Fry the composition until the liquid evaporates. Stop the fire. Allow to cool.

4. Squeeze the zucchini from the released juice. Saute the zucchini in a pan with a little water. Then fry them, without a lid, until the liquid evaporates. Add the crushed garlic and chopped greens. Mix the ingredients. Stop the fire. Allow the pumpkin composition to cool.

5. Combine the zucchini and mushrooms in the blender bowl. Mix the ingredients. Then add the cottage cheese and mix the ingredients again until you get a homogeneous mass.

Recipe No.3 & # 8211 Chicken pate with cheese

INGREDIENTS

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Combine the boiled meat with the cheese and garlic in the blender bowl. Pour the lemon juice. Turn on the blender and chop the ingredients. Then add the walnuts.

2. Gently mix the ingredients. You should get a pate with small pieces of nuts.

Recipe No.4 & # 8211 Pate with cottage cheese and garlic

INGREDIENTS

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Peel the garlic and chop it.

2. Combine the ingredients in the blender bowl. Mix the ingredients until you get a homogeneous mass. The pate is ready.

Recipe No.5 & # 8211 Eggplant Pate

INGREDIENTS

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Wash the eggplants and stick them with a fork or toothpick. Place the eggplant on the baking tray.

2. Place the tray in the preheated oven at 180 ° C for about 30 minutes. Baking time depends on each oven.

3. Put the soft and baked eggplants in a plastic bag for a few minutes. Then, after such a procedure, you will remove the peel very easily.

4. Chop the walnuts using the coffee grinder. Mix the eggplant with the garlic and walnuts in the blender bowl. Match the spicy ingredients to taste and mix, using the blender, until you get a smooth pate.

Note: You can add 1 tablespoon of water if the ingredients do not mix well or the pate looks too dry.


Fine and delicious homemade pate, made of chicken breast & # 8211 perfect for canapés! It is so easy to prepare that I have definitely given up on pate in trade!

Chicken pate is a very fine, flavorful and delicious appetizer. It is perfect to be greased on bread or used as a pancake filling. Homemade pate is prepared very simply and quickly, from the simplest ingredients. Where else do you put it, it is much more delicious than the one in the trade. Experiment with your favorite ingredients and enjoy your loved ones with a natural and very tasty homemade snack.

INGREDIENTS

METHOD OF PREPARATION

1. Wash the chicken breast. Boil it in a saucepan with water and a little salt until ready. Let it cool in the soup.

2. Peel and chop the onion. Wash and peel the carrot. Grate it.

3. Fry the onion in a hot pan with oil for 2-3 minutes. Add the carrot and stir. Stir-fry until the vegetables are ready. Let them cool.

4. Put the chicken breast and fried vegetables through the meat grinder. Add the soft butter (at room temperature) and the crushed garlic. Mix well.

5. Match the pate with salt and ground black pepper. Mix well and refrigerate for 30-40 minutes.


Homemade chicken liver pate

Homemade pate is a very good alternative to commercial products, full of E's. In general, the organs have a high amount of cholesterol and are not indicated for people who have high cholesterol. However, in the case of healthy people, this is not a problem if consumed in moderation.

I recommend you try this recipe because the pate came out very tasty, and the texture is similar to that of commercial products.

Ingredients for 8 servings of homemade pate
& # 8211 250 grams fresh chicken liver
& # 8211 150 ml whole sweet milk (3.5 & # 8211 3.8%)
& # 8211 two eggs
& # 8211 a medium onion
& # 8211 two tablespoons cream cheese (about 65-75 grams)
& # 8211 30 grams boiled and smoked ham (no rind)
& # 8211 30 grams butter (65% fat)
& # 8211 50 ml semi-dry red wine
& # 8211 a tablespoon of olive oil
& # 8211 two garlic cloves
& # 8211 a bay leaf
& # 8211 salt and pepper.

How to prepare homemade chicken liver pate
Wash the livers, drain, clean the veins and skin and cut into pieces of about 2 centimeters.

Put them in a bowl, add the milk over them and leave in the fridge for about an hour. It is preferable for the bowl to be deep so that the milk completely covers the liver (I used an 800 ml jar).

Boil two chicken eggs.

Drain the livers (do not throw away the milk).

Chop the onion and garlic and fry in a tablespoon of olive oil.

Add the chicken liver and ham (finely chopped) and leave for a few minutes, then add the milk, a little pepper and a bay leaf.

Leave on low-medium heat (without lid) for about 10-15 minutes until the liquid drops more than half, then add the red wine and leave until it drops almost completely - 5-10 minutes (there should be some liquid left among the pieces of chicken liver).

Turn off the heat and add the butter. Stir until it melts.

Put the mixture in the blender.

Peel the eggs, remove the yolks and put in a blender. You can then eat the egg white with chicken pate.

Add the two tablespoons of cream cheese (Almette type) and salt.

Homogenize the mixture until you get a fine and creamy paste.

Put in containers and leave to cool to harden a little.

Costs
The costs for 8 servings of homemade chicken liver pate are about 10-12 RON (2016 prices).


Homemade pate

The liver has a very high iron content, and it is recommended to include it in the child's diet at least 3 times a week, in any form. But, too, the liver also has a slightly bitter taste, so it is more difficult to accept by the little one. Try to make him a delicious homemade pate, full of vitamins, only good for a hearty breakfast.

Very rarely we eat commercial pate, some seem very salty, others have dubious ingredients. In fact, you never know what is hidden in the "wonderful" products that have overfilled store shelves. So, easy, easy, we go with safe steps, even if very small, to a healthier culinary era, we return to the desire to eat "from the country", healthy, clean, tasty.

Returning to pate, I have prepared for you a recipe from liver, pipota and goose heart, fast and healthy. Refers to the refrigerator, at a temperature of 5 degrees Celsius, 4-5 days.


Turn the oven to 180 degrees without a fan.

Wash the liver and strain the water well from it.

Peel a squash, grate it and chop it finely.

In a heat-resistant bowl, put the liver, onion, garlic, pepper, thyme powder, ¼ of the amount of butter and mix well.

Bake everything in the preheated oven for 15 minutes, then remove the dish from the oven and mix the whole composition.

Reinsert the preparation in the oven and leave it for another 15 minutes or until the juice left by the ingredients decreases.

When ready, remove the bowl and wait a few minutes for the contents to cool and transfer it to a tall container.

Crush the composition with a vertical blender, gradually adding a cube of the remaining butter, until it acquires a fine and creamy consistency.

If you tried this homemade pate recipe according to grandma's recipe, I would be happy to tell you your opinion, in a comment below. Also, in order not to lose future articles, you can subscribe to the Newsletter or "like" the Facebook page and follow those on Pinterest and Instagram.

Facebook comments

Leave a comment Cancel the reply

Baked turkey meatballs and leeks
Spinach pancakes stuffed with mushrooms

SIMILAR ARTICLES

The best guacamole recipe

Baked root salad with feta and vinaigrette.

Cheesecake with mango, raspberry and pomegranate

About me


Homemade chicken liver pate

ingredients
550 gr chicken liver, 1 onion, 1 clove garlic, 2 bay leaves, 2 hard boiled yolks, 80 gr butter of 65% fat, 1 tablespoon mustard, 1 teaspoon dried thyme, salt, 10 peppercorns, ground pepper

Difficulty: low | Time: 1h 20 min


Video: πατε σκόρδο (August 2022).