Recipes Categories: с пастет

Products:

1 can Compass pate
1 sliced bread
1 cucumber
Capers
Olives
Cherry tomatoes
Optionally add: pickles, lettuce, cheese

Method of preparation:

Spread the slices with pate and combine with the vegetables to taste.

Good appetite!

Ingredients for the dough (for 25 profiteroles)

200 ml of water
100 g of butter
120 g of flour
A pinch of salt
3 large slightly beaten eggs
110 g of finely chopped cheddar (or other cheese of your choice)
For the filling: 2 Compass pate cans

Directions:

To make the éclairs:

1. Preheat the oven to 180°C with a fan.
2. Put the water and oil in a large pot. Heat over medium-high heat until the mixture begins to boil and the butter is melted. Reduce the heat of the hot plate and add the flour and salt to the boiling water with oil all at once. Start stirring with a wooden spoon quickly until a smooth dough that gets separated from the walls of the pot.
3. Remove from the heat, set aside for 10 minutes, then add the eggs one at a time while stirring well with the wooden spoon after each one until you get a smooth and shiny dough. Add the cheese and mix.
4. Cover a shallow tray with baking paper.
5. Pour the éclair dough into a syringe with a large round tip. Shape medium-sized balls of equal size at a distance from one another.
6. Bake for about 30 minutes or until they get a crispy golden crust.
7. Allow to cool completely, then fill with Compass pate.

Ingredients:

2-3 tablespoons of olive oil
2 zucchini
1 package of cream cheese
Salt and pepper
2 Compass pate cans

Directions:

1. Heat the olive oil in a large grill pan.
2. Cut the zucchini lengthwise into thin slices and grill them on both sides.
3. Allow to cool completely, then spread cream cheese and Compass pate on them. Roll and serve.

Ingredients for the pancakes:

2 eggs
500 ml of milk
220 g of flour
2 tablespoons of melted butter
½ teaspoon of salt
½ teaspoon of sugar

For serving:

2 Compass pate cans
A handful of fresh baby spinach
A salad of fresh spinach, olives, cherry tomatoes and Parmesan

Directions:

1. Mix all ingredients in a large bowl. If you have a hand blender you can mix the dough with it – this way it will be as smooth as possible, or beat with a stirrer or a fork until a uniform mixture.
2. Heat the pancake pan over medium heat and cook the pancakes from the resulting mixture.
3. Spread a thin layer of pate on the pancakes, put a layer of the spinach on the pate. Roll, cut into pieces and serve with a salad of fresh spinach, olives, cherry tomatoes and Parmesan.

Ingredients for the caramelized onions:

3 tablespoons of olive oil
3 large onions cut into thin crescents
1 clove of finely chopped garlic
100 g of dried tomatoes drained and cut into small pieces
1 finely chopped chili pepper
1 teaspoon of fresh thyme
½ teaspoon of sugar
1 tablespoon of soy sauce
Salt and pepper

For serving:

1 sliced baguette
1 Compass pate
Cherry tomatoes

Directions:

1. To prepare the caramelized onions: Heat the olive oil in a large deep skillet. Add the onions and cook over medium heat until soft and brown. Add the garlic, dried tomatoes, pepper, thyme, sugar, soy sauce and season with salt and pepper. Stir well and cook for another 5 minutes until the garlic and pepper get brown. Set the onions aside to get cooled slightly.
2. Cut the baguette into thin slices and grill them (optional). Arrange the slices on a cutting board or a platter, spread Compass pate on them and put a spoonful of the onion mixture on each spread slice. Put a cherry tomato and sprinkle with thyme.