Emmentaler Ham Pie Recipe

Ingredients

50 grams butter
3 eggs
1 pinch salt
Pepper
Nutmeg
1 teaspoon mustard
Chopped parsley
125 gram raw ham
125 gram cooked ham
250 gram flour
250 gram Emmentaler
1 tablespoon baking powder
1/8 liter creme fraiche

Instructions

Whisk eggs and butter with hand mixer creamy.

Add salt, pepper, nut-nutmeg, mustard and chopped parsley.

Sift flour, mixed with baking powder, do it through, as well as the cream.

Cut cheese and ham into small cubes and do it through the smooth, sturdy mass.

Put the dough in a butter-greased large cake form and let it bake for an hour in the preheated oven at medium heat golden brown.

Remove the pie from the oven and let it cool down.

Turn the cake mold around and cut the pie into thick slices.

Main kitchenware: hand mixer, large cake shape.
Preparation: 30 minutes.
Preparation time: about 1 hour.
Oven temperature: 200 ° C degrees.
Place in the oven: under.

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Tasty Ham Leek Salad recipe

Ingredients

1 leek
3 tablespoons mayonnaise or french fries sauce
Mustard 1 teaspoon
Black pepper
Pinch of salt
Massala Curry powder 1 teaspoon
Mild paprika
4 eggs
100 grams of cooked ham
Baguette or toast

Instructions

Boil the eggs for 8 minutes, after boiling, drain and rinse cold water immediately until they feel cold.

Cut the ham into small strips.
Peel the eggs and cut them into small pieces.

Wash the leek well and then I rings or cut small pieces.
Now do the eggs ham and leeks in a bowl.

Mix the mayonnaise and mustard through it.

Now season the salad with salt, pepper, paprika and curry powder.
Delicious on baguette or on a toast.

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Ham, Cheese & Avocado Sushi Rolls recipe
SERVES 4 PREP 25 minutes + 15 minutes to drain + 10 minutes to stand + cooling COOK 15 minutes

Ingredients

1½ cups sushi rice
1½ cups water
2 tablespoons rice wine vinegar
4 nori sheets, halved
1½ tablespoons sesame seeds, toasted
2 teaspoons black sesame seeds, toasted 1 avocado, mashed
12 slices shaved leg ham
1 carrot, finely grated
50g low-fat tasty cheese,
cut into ½ cm-thick strips

Instructions

1 Rinse and drain rice until water runs clear.
Drain in a colander for 15 minutes.
Place rice and the water in a saucepan over moderate heat.
Cover; bring to the boil. Reduce heat to low.
Simmer, covered, for 12 minutes or until water has been absorbed (craters appear on surface).
Remove from heat. Stand, covered, for 10 minutes. Fluff with a fork.


2 Spread rice out over a large shallow glass or ceramic dish. Stir rice with a spatula to break up any lumps.
Gradually add vinegar while lifting and turning rice. Cover with
a damp tea towel. Set aside to cool.

3 For each nori roll, place a nori sheet, shiny-side down, on a bamboo sushi mat.
Using damp fingers, spread over a quarter of the rice.
Combine sesame seeds in a bowl. Sprinkle rice with 2 teaspoons of seeds.

4 Cover rice with plastic wrap.
Using mat, flip over so nori faces up. Remove mat, then slide plastic onto mat, nori-side up. Spread a quarter of avocado over nori. Arrange a quarter of ham, carrot and cheese along edge closest to you.

Roll up sushi fimly, using mat as a guide and being careful not to roll plastic wrapped in the sushi. Unroll mat, keeping sushi wrapped in the plastic. Use a sharp knife to cut sushi roll into
6 slices. Remove and discard plastic. Starting from step 3 of recipe repeat with remaining ingredients to make 24 pieces.

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The best Tangy Honey Glazed Ham recipe

Ingredients

1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

Instructions

Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.

In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

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