Description
You always want to cook for Christmas table, something new, unusual, tasty. To offer this wonderful roll appetizer. Very tasty, looks nice on the holiday table. It can be prepared the day before serving. Good, both cold and warm.
Ingredients
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Minced meat
600 g
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Figure
1 cup
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Chicken egg
2 piece
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Cheese
50 g
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Paprika sweet
1 tsp
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Peppers red hot chilli
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Black pepper
-
Vegetable oil
1 Tbsp
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Chicken egg
5 piece
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Tomato
2 piece
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Cheese
50 g
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Parsley
0.5 coup
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Seasoning
0.5 tsp
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Salt
-
Vegetable oil
1 Tbsp
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Paprika sweet
0.5 tsp
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Vegetable oil
1 Tbsp
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Lettuce
1 coup
Cooking
For this dish I took the pic from TM Mistral pilaf. Boil it as instructed on the package, cool. Do not rinse. To connect rice TM Mistral, minced, paprika, hot pepper, salt, freshly ground pepper, carefully mix everything.
Beat 2 eggs and add to stuffing, mix all until smooth. Put in the fridge for an hour.
Meanwhile, in a bowl break 5 eggs and add salt and herbes de Provence. Beat with a whisk.
Add the finely diced tomatoes without skin and parsley, mix well.
Baking tray lay a parchment, grease it with oil and pour the omelette. Put in a hot oven 200°C for 10-15 minutes. Not to overdo
Remove the baking sheet with the baked omelette and lay on him half the grated cheese. Roll the roulade, using the parchment.
To rascality on the table in plastic wrap, put on her rice and ground meat. For stuffing spread the remaining cheese and egg rolls.
Combine ground beef over scrambled eggs with film, pressing down well, then remove the tape, if Peeps scrambled to fix and to grease with a brush oil. Tightly wrap in plastic wrap, in several layers. Spread in a rectangular shape, filling it to half with water. In the process, the roll to turn. Put in a hot oven 180°C for 30-35 minutes. Remove from water, allow to cool in foil, then put it in the refrigerator.
Cold roll to remove the film. For attractive appearance, coat with paprika, mixed with vegetable oil.
Slice the roll, put on lettuce leaves, garnish and serve on a festive table. Merry Christmas holidays!!!
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