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Crispy mille-feuille with guacamole and chicken

Crispy mille-feuille with guacamole and chicken

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We need for the beginning 36 circles of filo paper which in the first phase we cut with a stainless steel circle and then we brush them with clarified butter and poppy seeds and bake them at 180 degrees for 2-3 minutes until they color nicely. and they become crispy, this is the most elaborate part of the recipe. The checks once made can be kept for a few days without problems, but their assembly must be done at the last minute before serving because they absorb the moisture from the guacamole.

Separately prepare in 2 minutes a spicy guacamole made of 2 avocados, a peeled and seedless tomato finely chopped, a little finely chopped onion, half a clove of garlic grated, salt, pepper and hot pepper. At the end we make this guacamole with the blender in a few pulses quickly and easily.

Because this mille-feuilles is a reinterpretation of fajitas, the sticks with guacamole, onion, chicken and colorful peppers we prepare the composition of fajitas.

In a non-stick pan, put in a little olive oil and chopped onion, diced colored pepper and diced chicken breast. We went in the form of cubes and not strips as in the original fajitas because the shape is delicate on these turrets and we must respect the proportions.

The assembly is simple, we start with 3 overlapping filo circles over which we add a thin layer of guacamole and then the pepper and chicken composition, we add another layer of sheets and repeat the operation ending with three filo sheets that end the turret.

In the same way I made mille-feuilles with shrimp and noix de saint jacques for those who loved seafood.

They are extremely delicious and surprising at the same time, the rustle of crispy cut leaves perfectly completes the visual spectacle and its freshness of slightly spicy guacamole leads everything to perfection :) I hope you try them and delight you and those who taste them as we do. they delighted us, the guests to whom we proposed this way were conquered.

Chicken fajita

Today I propose a chicken fajita served with guacamole, yogurt with garlic, cheese, endive mix, created salad and red cabbage, a delicious and fresh lunch that you can prepare extremely quickly and easily.

For the preparation you need the following ingredients: 500 g chicken breast (deboned and peeled), cut into thin strips 4 tortilla leaves from wheat flour 2 onions, cut into julienne 1 red bell pepper, cut into thin strips 1 green bell pepper, cut into thin strips 280 g yogurt 6 cloves garlic, crushed 100 g cedar cheese, grated 1 teaspoon oregano, dried juice from 1/2 lime 2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 4 tablespoons guacamole olive oil and salad salt and black pepper.

Preparation of chicken fillet: Mix the yogurt with the crushed garlic, then heat well 3 tablespoons of oil in a Teflon pan.

Once the oil has heated up, add the chicken to the pan, season with a pinch of salt and pepper and cook over high heat.

When the meat strips have turned golden brown, add the Worcestershire sauce, balsamic vinegar and lime juice, stir and continue to cook, over high heat, until all the sauce has evaporated from the pan. When you have reached this result, take the pan off the heat and put a lid on it so that the meat stays warm.

In another pan, heat 1 tablespoon of oil, in which you add the bell pepper, onion and oregano. Cook the vegetables, stirring frequently, until the onion becomes translucent, then remove the pan from the heat.

It's time to put on the fire a third pan, also made of Teflon, in which you will heat the tortilla leaves a little, on both sides, rotating them constantly.

After you have heated the first sheet of tortilla, do not waste time, go straight to the facts! So, place the tortilla sheet in a plate, put a few brown pieces of chicken breast and sprinkle grated cheese on top of them. Continue by adding vegetables (about 2 tablespoons), salad mix, yogurt mixture with garlic (I put about 3 teaspoons) and guacamole (2 teaspoons).

That's about it, the delicious chicken fillet has everything it needs to be folded, it is joined by sauces put in bowls and can be served with great appetite!

Hadean tortillas

These packages with crispy chicken and refreshing avocado sauce are always to children's taste. They delight and sneak a few vitamins and minerals from salad, carrot, lemon without compromising the pleasure of fast food. They are quite cheap and easy to make, proving practical and amazing, especially when there are a few playmates visiting.

& # 8211 3 tortillas
& # 8211 300 grams chicken breast cut as a finger
& # 8211 1 or
& # 8211 1 bowl crushed cornflakes
& # 8211 1 bowl of mixed salad
& # 8211 1 sliced ​​carrot with vegetable cleaner
& # 8211 1 avocado
& # 8211 ½ lemon
& # 8211 olive oil
& # 8211 sare

The chicken fingers are passed through the egg and then through the cornflakes and fried in a little oil until golden.

Guacamole, which is an avocado-based sauce, is prepared as follows: cut in half lengthwise, green fruit, twist to obtain two halves, one full and one empty. The seeds are thrown out the window, and the core is dug with a teaspoon. Put in the blender, with olive oil, lemon juice and salt to taste. Grind until you get a miraculous green paste. In northern Mexico, this sauce is made only with avocado and yogurt. If you add tomato, it turns into salsa. If you add a brunette and a violent guy, it turns into tango.

Grease the tortilla with guacamole, spread the salad evenly, place the crispy chicken fingers with love and sprinkle with carrot fringes. Roll plain or folded sideways like pancakes and cut in half.

Fruit skewers, a vitaminizing dessert but also caressed by the sugar so dear to children, are made by rolling pineapple and banana cubes strung on a stick through a caramel sauce, obtained from two tablespoons of brown sugar and a little water.

We live in beautiful times when we can offer our children all the joys of life and we must not be ashamed of this state of affairs. Some have more, some less, but they all come together with the same pleasure in front of a well-made snack. In essence, the happy life comes down to a big bowl of love and health and a few small happinesses besides: a nice and warm room in winter, an unforgettable movie, a favorite alley in the park, all sprinkled with something good sweet or salted.

When we have a little time to give, let's not forget to offer those who lack one or the other, a drop of the good and beautiful. Especially children, whether they are small or very, very old.

Impress your guests with a healthy, refined and quick-to-cook chicken dinner

When you have guests in an evening and you want to cook something interesting, fast and healthy at the same time, you can use a series of recipes based on chicken.

Starting from chicken combinations with pasta, rice, avocado and even nachos, chicken recipes are diverse and full of imagination.

AGRICOLA recommends some of them below:

Pasta with chicken breast and vodka sauce

You will impress your guests with some special pasta, the recipe being for four people.

  • 500 grams of short pasta
  • 250 grams of chicken breast
  • 1 hot pepper
  • 1 onion
  • 200 ml liquid cream
  • 50 ml of vodka
  • 100 grams of parmesan
  • salt
  • olive oil

Prepare the pasta first: put them to boil after reading on the package what is the way to cook. After you have boiled them, take care of making the vodka sauce. First, fry the onion in hot oil, cut the chicken breast into smaller pieces and place it over the onion. Then add the chopped pepper, salt and pepper.

Let everything brown slightly, and at the end add vodka and flambe the sauce. Extinguish the preparation with liquid cream, then let it simmer for another three minutes. At the end, the pasta is mixed with the sauce, and the preparation is served with grated Parmesan on top.

Greek chicken and quinoa salad

You can use quinoa, a plant known for its nutritional value, to prepare a healthy dinner for your guests.

  • 225 grams of quinoa
  • 25 grams of butter
  • 1 red pepper, seedless and finely chopped
  • 1 clove of garlic, crushed
  • 400 grams of small chicken fillets
  • 2 tablespoons extra virgin olive oil
  • 300 grams of tomatoes, chopped into larger pieces
  • 1 handful of kalamata olives, without seeds
  • 1 red onion, finely chopped
  • 100 grams of feta cheese, crushed
  • 1 small bunch of chopped mint
  • grated juice and peel from 1/2 lemon

Start with quinoa: read the instructions on the package before boiling it. After boiling, rinse in cold water and drain well.

In the meantime, take care of the preparation of a paste of butter, pepper and garlic, which is obtained by mixing them.

Cover the chicken fillets with two tablespoons of olive oil and season. Heat a grill pan and place the chicken pieces for three to four minutes on each side.
After you take them, sprinkle them with butter, pepper and garlic paste.

Put the tomatoes, olives, onion and feta cheese in a bowl. Add quinoa and olive oil, peel and lemon juice. Season and serve the mixture with the chicken pieces.

Chicken hammers wrapped in bacon

For a more consistent, but very tasty dinner, you can try the chicken hammers wrapped in bacon.

  • juice from a lemon, plus slices for serving
  • 2 cloves garlic, crushed
  • 12 chicken hammers
  • 12 slices of smoked bacon
  • crispy bread for serving

Preheat the oven to 200 degrees Celsius. Mix lemon juice with garlic and season. Prick the hammers with a knife to penetrate better, and then sprinkle them with lemon and garlic juice.

Wrap a slice of bacon around each hammer and then place them all in a tray. Sprinkle with the rest of the juice and lemon.

Put the hammers in the oven for 45-50 minutes, until the meat penetrates and the bacon becomes crispy. You can serve them both hot and cold, sprinkled with lemon juice. Put a few slices of lemon on the plate. You can serve this food with crispy bread and salad.

Chicken tikka with flavored rice

A flavorful and full of flavorful food, the tikka chicken with flavored rice is recommended for those who want to try new dishes, full of flavor.

  • 4 chicken breasts, skinless and deboned
  • 150 grams of natural yogurt
  • 50 grams of tikka curry paste (found in supermarkets, in the international products section)
  • 100 grams of cucumber, diced
  • 1 teaspoon mint leaves, coarsely chopped
  • 1 red onion, cut into thin slices
  • 140 grams of long grain rice
  • 1 tablespoon curry powder
  • 50 grams of peas, thawed
  • 1 red bell pepper, small, diced

First, grow the chicken breasts a few times with a knife, so that they penetrate better. Put the meat in a bowl and pour over it 50 grams of yogurt and tikka paste. Then mix, cover the bowl with foil and leave to marinate in the refrigerator for 30 minutes.

Then prepare the sauce: mix the cucumber pieces with the mint and the remaining yogurt, and then season with black pepper. Cover the bowl with something and put it in the fridge.
Preheat the oven to 250 degrees Celsius, then sprinkle the onion slices in a tray that you lined with baking paper. Remove the chicken from the marinade, remove the excess liquid and place it over the onion. Leave in the oven for 20 minutes.

While the meat is cooking in the oven, bring the water to a boil and when it boils, add the rice, curry powder, peas and peppers. Boil for ten minutes until the rice is soft. Put everything in four plates, and then add the chicken, cooked onions, sprinkle with mint and serve with the sauce in the refrigerator.

Chicken with rosemary, tomatoes and black olives

Chicken with rosemary, tomatoes and black olives is a delicious combination of meat, vegetables and pasta spice.

  • olive oil
  • 4 chicken breasts, without bones and without skin
  • 1 large onion, cut in half and sliced
  • 2 cloves of garlic
  • a few chilli flakes
  • 1 tablespoon finely chopped rosemary
  • 125 ml of white wine
  • 400 grams of canned tomatoes
  • 10 black olives, without seeds
  • 200 grams of barley pasta or other small, cooked pasta

Heat two teaspoons of oil in a non-stick pan. Slice the chicken into long strips, season it and brown it on both sides. Remove it and add a little more oil, over which you add onion, garlic, chilli flakes and rosemary. Fry all this for seven minutes, then add the wine, tomatoes and chicken. Season and simmer for ten minutes.

At the end, put the olives. This dish is served with small cooked pasta, such as barley.

Indian chicken curry with tomatoes

If you want to greet your guests with a dish from Indiana cuisine, you can try chicken curry with tomatoes.

  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons curry powder
  • 1 large sweet potato, cleaned and cut into small pieces
  • 4 skinless chicken breasts, cut into pieces
  • 400 grams of coconut milk
  • 100 grams of cherry tomatoes, whole
  • fresh coriander to serve

Saute onion and garlic in oil for five minutes, then add the curry powder and salt, frying for another minute. Put the potato and chicken in the pan.

Then pour the coconut milk. Boil the mixture for 10 to 12 minutes, then add the tomatoes and keep on the fire for another two minutes. Serve with fresh coriander on top.

Chicken and avocado salad

This salad is very easy to make, you have to buy a roast chicken and, by adding a few ingredients, you will make a fresh combination for an evening with friends.

meat from 1 chicken to roast, broken into strips, without skin
1 avocado, peeled and cut into pieces
half a cucumber, peeled and seeded, cut into slices
March 1, ras
3-4 tablespoons of fatty yogurt
1 bag of young or valet spinach
extra virgin olive oil
the juice of half a lemon

Mix the chicken with avocado, cucumber, apple and yogurt. Assenose with salt and pepper.
In another bowl, mix the spinach or valerian leaves with oil and lemon juice. Then combine all the ingredients and serve the food.

Homemade chicken nachos

If you want to capitalize on tortilla chips in a mixture with chicken, try homemade chicken nachos.

  • 200 grams of tortilla chips
  • 2 chicken breasts, ready fried, broken into small strips
  • 6 green onions, cut into thin slices
  • 140 grams of grated cheese
  • 1 small jar of hot, pickled, red or green peppers
  • 1 small bunch of coriander, with coarsely chopped leaves
  • tomato sauce, hot pepper sauce, sour cream, guacamole or hot pepper for serving

Preheat the oven to 200 degrees Celsius. Form several layers of tortillas, chicken, green onions, cheese and pickled peppers in a heat-resistant dish or tray.

Bake for about eight minutes to melt the cheese. When it is ready, sprinkle with chopped coriander and you can serve this dish with hot peppers, spicy sauce or sour cream.

Crispy Neapolitan appetizer, with salami and anchovies

You are notified a little more pretentious guests and you don't know how to impress them? Prepare these appetizer cubes, made of crispy puff pastry, with anchovies, black olives, Italian salami and silky mozzarella! Or, simply, prepare them for a treat with friends, on a summer evening, for a drink. Cold beer, normal, to quench the thirst produced by anchovies and olives :). Finally, if you want to enjoy the delicious combination in the family, without too much effort, you can place the ingredients on slices of toast, greased with a little butter, instead of squares of puff pastry. In this case, the toasts are only kept in the oven for about 15 minutes.

& # 8220Salami & # 8221 is the Italian name for salami and obviously there are many types of salami. In our stores, there are not many, so take from what you find. Attention, it is not about the dishes sold under the name of & # 8220salami & # 8221, but you can find it sold exactly like & # 8220salami & # 8221! Then, regarding the olives, some black ones are recommended, not too salty and without seeds. Finally, if you don't want to cut the puff pastry into squares, you can go for the round version (like the Mini-tarts with bacon and onion caramelized with honey) :).

Ingredients (for 16 pcs.):
& # 8211 puff pastry dough 1 sheet
& # 8211 salami 12 slices (100 g)
& # 8211 red 1 pc. large (175 g)
& # 8211 pitted black olives 16 pcs. (55 g)
& # 8211 anchor 12-16 fillets (depending on size)
& # 8211 mozzarella 8 slices (170 g)
& # 8211 dried thyme 1 tsp
& # 8211 dried oregano 1 teaspoon
& # 8211 possibly 1 egg (for greasing the edges)
& # 8211 salt, ground white pepper

Preheat the oven to 220 degrees Celsius. Roll out the sheet of dough and cut it into 16 squares. To get a high and fluffy edge, you have to semi-delimit it: press with a shape (of which you want, square, round, flower, etc.) inside the square of dough, but NOT to the bottom, but only about in the middle of the sheet. If you want the edge to be golden, it's time to grease it with beaten egg! Then, inside the shape delimited in the square of dough, put salami (I put about three quarters of a slice on each square), slices of tomato, anchovies (a whole fillet or half a fillet, depending on the size) and a & # 8220powder & # 8221 of dried greens (mixed). Next, place an olive (cut in half) and mozzarella.

Once the ingredients are in place, carefully move the squares to a tray, lined with baking paper. At this point, it is advisable to put the whole & # 8220constructie & # 8221 in the fridge for about 15 minutes, so that the dough cools down (if it has softened from the heat and handling, it will not grow properly in the oven!). At the end of the breathing time, sprinkle a little more greens and ground white pepper over the squares and put them in the hot oven. Leave them for about 35 minutes or until the dough has swelled nicely and taken on a little color, and the mozzarella on top has turned into an appetizing crust. The appetizer is good warm, but can also be served cold :).

Related recipes

Let's talk about Guacamole!

The recipe is simple, with a great variety of flavors, and the nutritional benefits can amaze everyone. Due to the few ingredients used in the preparation, the number of calories is extremely low. However, if you use other ingredients than the basic ones, then your caloric intake will increase. A tablespoon of guacamole has 23 calories (75% fat, 20% carbohydrates and 5% protein).

The unique quality of guacamole sauce is to offer its consumers a meal full of nutrients. Avocado itself has the characteristic of providing a large number of health benefits, including weight loss, the fight against cardiovascular disease, diabetes and cholesterol control.

Rich in unsaturated or monounsaturated fats, minerals, vitamins, fiber and carbohydrates, guacamole provides a large amount of energy for the human body. Classic sauce ingredients include avocado, garlic, tomatoes, lemon juice and olive oil. The fusion of these basic ingredients makes this sauce full of nutrients.

Depending on the taste and choice of each, the ingredients can be modified or added, but avocado remains the basic ingredient and without it the sauce is no longer called guacamole.

Guacamole is a wonderful snack, but unfortunately does not last very long. Any contact with the air will cause the avocado to turn brown, and the taste and appearance of the sauce will change.

If you do not consume / serve immediately, keep guacamole in the fridge. If you don't like cold guacamole, you can take it out of the fridge a little earlier than the serving time, to reach room temperature.

Minimize exposure of guacamole to air. You can cover the dish with plastic wrap, or put the sauce in a Ziploc bag, from which you removed the air in advance.

Lemon and lemon juice help slow down the oxidation processSo the more lemon juice you add, the longer you will have a green sauce. Obviously you don't want to affect the flavor, so be careful with the amount added.

Guacamole sauce is very easy to make and does not take more than 5 minutes. Consumed in the optimal amount can contribute to a healthy diet, being a perfect snack.



  • 2 avocado
  • 1 small red onion or green onion
  • 2 medium tomatoes
  • salt pepper
  1. Cut the avocado in half, remove the seeds and remove the peel with a spoon.
  2. Put in a bowl and grind with a fork. (Be careful, always choose well-baked avocado).
  3. Finely chop the tomatoes and onions.
  4. Mix everything with salt and pepper to taste.

My name is Nifanti Elena and I am passionate about everything related to nutrition and a healthy lifestyle. This blog is dedicated to those who want to keep their weight under control, to have a healthy and beautiful body with the help of herbal nutrition.

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Because avocado is an extremely popular fruit in international cuisine and especially because it contains many vitamins.

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Mashed potatoes can become a common and tasteless dish for your baby, so this simple recipe is for you.

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Peking chicken with naan breads

Everyone knows the peking rate. Well, here you can put peking. How is the peking chicken? Same as the peking rate than it is chicken & # 8230if you dig me! An Asian flavor, maybe a little pretentious for some, the five spices spice requiring accommodation (not everyone likes meat with cinnamon, cloves or other spices found in our country, especially in mulled wine). Still try, you will experience something new and I can personally say that it is a delight.

As for the naan breads, the ones I made were very good, I identified the taste as that of fresh pretzels. I found the net in a cookbook, and it only used baking soda. I have seen on the internet many recipes that use yeast, or that use dorjdie but also baking powder. The ones with yeast I think come out more airy and fluffy. Next time I will try and so on in total, I was satisfied with these as well. Oh, look, I'm also of Asian descent, Indian to be exact.

Let's recap: we have two Asian dishes, one Chinese and one Indian. What's more, only good people at the table!

Peking chicken ingredient:

  • one orange
  • 5 tablespoons soy sauce
  • 3 tablespoons wine vinegar or sherry (sherry meaning Jerex wine, not Cherry & # 8211 I used a variant found at Kaufland, Darkmann, I also put a picture)
  • a teaspoon grated Chinese spice five spices
  • 4 cloves of garlic
  • ginger root, about the size of a thumb
  • a chicken of about 1.5 kg
  • 2 tablespoons honey

First make a marinade in which the chicken will stay for at least 3 hours, ideal overnight. The orange peel is cleaned, in large and thin strips. Mix with soy sauce, sherry and five spices. The garlic is not cleaned, it is just pressed enough to break a little, and it is also put in the marinade. The unclean ginger is beaten with the back of the knife to release the aroma and it is also added to the mixture. I also put a little ground pepper in the marinade. Mix everything well, and put the chicken in the marinade, greasing it on all sides. Put in the fridge. I kept it overnight, and I turned it about 3 times, to stay even in the marinade, on all sides.

After being marinated, the chicken is removed and the marinade is kept for later. Boil a suitable pot with water. Meanwhile, fill the chicken with the peeled orange cut in half and the marinated ginger and garlic. The legs are tied together, and I have through the belly of the chicken with toothpicks.

The chicken is placed on a grill, above the sink. Pour boiling water over it with the polish, turning it on all sides. This will make the skin crispy. Work quickly & # 8211 then wipe well with paper towels. Put in the preheated oven at 190 degrees Celsius. Bake for 50 minutes for each kilogram weighed. I held it for an hour and 15 minutes.

In the meantime, it's done marinade sauce. Strain, and mix with honey. Put it on the fire, and after it boils, let it boil slowly for a few minutes. That's all with the sauce. When the chicken is ready, take it out, turn the oven to maximum, grease the chicken well with the sauce on all sides, and put it back in the oven. Leave for 5-7 minutes, until it caramelizes and becomes crispy. It must get a completely dark color. It seems that I didn't cover it too well with sauce because it didn't caramelize everywhere. It is delicious, tender, practically melts in the mouth. The remaining sauce can be used at the table, soak the naan bread in it. And about naan bread.

Ingredients for bread:

  • 250 g flour
  • 1/2 teaspoon salt
  • a teaspoon of baking soda
  • 170 g yogurt as fat as possible

The flour is mixed with salt and baking soda. Put the yogurt and mix until you get a sticky dough. Knead for about 5 minutes on a surface powdered with flour. The dough should become soft and elastic. Heat the top grill of the oven to maximum. Put a baking sheet in a pan and grease with a little oil.

The dough is divided into 4 equal parts, and on each side is spread a bread 25 cm long and 18 cm wide (to get an idea of ​​their shape). Place it on the baking paper tray, and put it in the oven, on the top shelf. Hold for 2 minutes, until it forms into bubbles and browns, then turn and simmer for another 1-2 minutes. The breads are kept warm and covered with a kitchen towel.

I think they are also made in a Teflon pan, greased with very, very little oil. It's just an idea, and I'll try it in the future. Have a good appetite, just like we had (me and the top)!

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