I Can’t Stop Making These Trick!!! 13 Brilliant Christmas Ideas Work Like CRAZY Magic!
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Recipes in this Video
6 recipes
veganplant-basedgluten-freenut-free
Beetroot and Walnut Pâté is a delightful spread that showcases the earthy sweetness of beets combined with the rich texture of walnuts. This dish has roots in vegetarian cuisine, often served as a healthy alternative to traditional pâtés. It's perfect for parties and gatherings, offering a vibrant color and unique flavor that appeals to both vegans and non-vegans alike. Today, variations can be found across many cultures, often incorporating different nuts and spices to suit local tastes.
Ingredients
- ●beetroot
- ●walnuts
- ●garlic
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●fresh herbs
Instructions
- 1Cook beetroot until tender, then cool and peel.
- 2Toast walnuts in a dry skillet until fragrant, about 5 minutes.
- 3Combine beetroot, walnuts, garlic, and olive oil in a food processor.
- 4Add lemon juice, salt, and black pepper to the mixture.
- 5Blend until smooth, scraping down the sides as needed.
- 6Taste and adjust seasoning if necessary.
- 7Transfer pâté to a serving bowl and chill for at least 30 minutes.
- 8Garnish with fresh herbs before serving.
- 9Serve with crackers or bread.
Ingredient Alternatives
walnuts
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Pumpkin seeds provide healthy fats and protein.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is more affordable and has a neutral flavor.
Techniques
blendingtoasting
Equipment
food processorskilletserving bowl
🌶️🌶️🌶️Lowtree-nuts
Also Known As
Beetroot PâtéWalnut Pâté
pescatarian
Ingredients
- ●200g smoked salmon
- ●1 large cucumber
- ●100g cream cheese
- ●1 tbsp fresh dill, chopped
- ●1 tbsp lemon juice
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Wash the cucumber and slice it thinly lengthwise using a mandoline or a sharp knife.
- 2In a bowl, mix the cream cheese, fresh dill, lemon juice, salt, and black pepper until well combined.
- 3Lay a slice of cucumber flat on a clean surface.
- 4Spread a thin layer of the cream cheese mixture over the cucumber slice.
- 5Place a piece of smoked salmon on top of the cream cheese.
- 6Carefully roll the cucumber slice around the salmon, starting from one end.
- 7Repeat the process with the remaining cucumber slices, cream cheese mixture, and smoked salmon.
- 8Once all rolls are made, place them on a serving platter.
- 9Chill in the refrigerator for about 15 minutes before serving to firm up the rolls.
- 10Slice each roll into bite-sized pieces and serve cold.
Equipment
Mandoline slicerMixing bowlSpatulaServing platter
Ingredients
- ●1 package of puff pastry (2 sheets)
- ●2 ripe avocados
- ●1 lime, juiced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup diced tomatoes
- ●1/4 cup finely chopped red onion
- ●1/4 cup chopped cilantro
- ●1/2 tsp garlic powder
- ●1 egg (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Roll out the puff pastry sheets on a lightly floured surface to about 1/8 inch thick.
- 3Using a round cutter, cut out circles from the pastry. Cut smaller circles from the center of half of the circles to create rings.
- 4Place the full circles on a baking sheet lined with parchment paper. Brush the edges with egg wash.
- 5Place the rings on top of the full circles to create a layered effect. Brush the tops with egg wash as well.
- 6Bake in the preheated oven for 15-20 minutes or until golden brown and puffed up.
- 7While the pastry is baking, prepare the guacamole. In a bowl, mash the avocados and mix in lime juice, salt, black pepper, diced tomatoes, red onion, cilantro, and garlic powder until well combined.
- 8Once the pastry is done, remove from the oven and let cool slightly.
- 9Carefully remove the inner ring of the pastry to create a hollow center.
- 10Fill each vol-au-vent with a generous spoonful of guacamole.
- 11Serve immediately as an appetizer.
Equipment
baking sheetparchment paperrolling pinround cuttermixing bowlwhisk
Ingredients
- ●2 lbs potatoes, diced
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp dried rosemary
- ●1 cup bread, cubed
- ●1/4 cup grated Parmesan cheese (optional)
- ●2 tbsp fresh parsley, chopped
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the diced potatoes, olive oil, salt, black pepper, garlic powder, and dried rosemary. Toss until the potatoes are well coated.
- 3Spread the seasoned potatoes in a single layer on a baking sheet.
- 4Bake the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and tender, stirring halfway through.
- 5While the potatoes are baking, prepare the croutons. In a separate bowl, toss the cubed bread with a little olive oil, salt, and pepper.
- 6After the potatoes have baked for 15 minutes, add the croutons to the baking sheet with the potatoes.
- 7Continue baking for an additional 10-15 minutes, or until the croutons are crispy and golden.
- 8Remove the baking sheet from the oven and sprinkle the baked potatoes and croutons with grated Parmesan cheese, if using.
- 9Garnish with fresh parsley before serving.
Equipment
baking sheetlarge bowlspatula
Ingredients
- ●4 cups mixed salad greens
- ●1 medium cucumber, sliced
- ●1 cup cherry tomatoes, halved
- ●1/2 red onion, thinly sliced
- ●1 avocado, diced
- ●2 duck breasts
- ●1/4 cup orange juice
- ●1/4 cup lemon juice
- ●1/4 cup olive oil
- ●1 tsp honey
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
- 3Season the duck breasts with salt and pepper on both sides.
- 4Place the duck breasts skin-side down in a cold, oven-safe skillet and turn the heat to medium. Cook for about 6-8 minutes until the skin is crispy and golden brown.
- 5Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 8-10 minutes for medium-rare, or until desired doneness.
- 6Remove the duck from the oven and let it rest for 5-10 minutes before slicing.
- 7In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and pepper to make the dressing.
- 8In a large bowl, combine the mixed salad greens, cucumber, cherry tomatoes, red onion, and avocado.
- 9Drizzle the dressing over the salad and toss gently to combine.
- 10Slice the duck breast and arrange it on top of the salad before serving.
Equipment
ovenskilletwhisklarge bowlsmall bowl
Ingredients
- ●1 can (14.75 oz) salmon, drained and flaked
- ●1/2 cup breadcrumbs
- ●1/4 cup pistachios, chopped
- ●1/4 cup green onions, finely chopped
- ●1/4 cup mayonnaise
- ●1 large egg, beaten
- ●1 tsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup all-purpose flour (for coating)
- ●oil for frying
Instructions
- 1In a large bowl, combine the flaked salmon, breadcrumbs, chopped pistachios, green onions, mayonnaise, beaten egg, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
- 2Mix all the ingredients until well combined.
- 3Form the mixture into small patties, about 2-3 inches in diameter.
- 4Place the flour on a plate and lightly coat each patty with flour.
- 5Heat oil in a large skillet over medium heat.
- 6Once the oil is hot, carefully add the patties to the skillet, cooking in batches if necessary.
- 7Fry the patties for about 3-4 minutes on each side, or until golden brown and crispy.
- 8Remove the croquettes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 9Serve warm with your choice of dipping sauce.
Equipment
large bowlskilletpaper towelsplate
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