Homemade pate (II)

I used the Multicooker provided, but we can use a thicker pan, preferably a tuci one.

We wash and clean the liver of any debris. skins, etc. We clean and wash the vegetables. We cut the julienned onion, the leek into small slices, we press the garlic a little. We grate the carrots and the beets.

We put a few tablespoons of hot oil, I connected the appliance, I selected the Fry program for 12 minutes and I put a few tablespoons of hot oil. Put the onion, leek and garlic to harden with a pinch of salt, leave for 3-4 minutes, mix with a spoon and add the carrot and beets. Leave for another 3-4 minutes and add the washed and cleaned livers. Let the livers harden, then pour the milk and add the spices. Select the stew option, let it boil until the milk decreases and a thick sauce is formed. We taste to see if we need more salt and then we turn off the cooker / eye and let the composition rest a bit. Remove the bay leaves, then turn on the blender and mix the whole composition until you get a fine paste. Turn off the blender, add the diced butter and mix until it melts and blends well.

Put the composition in various containers, pour a tablespoon of olive oil on top, sprinkle a little salt and pepper and let cool until ready to serve.

It's a treat! We can serve it on bread baked with garlic or with freshly sliced ​​onions.


What do we need for the liver pate recipe?

  • -500 g liver
  • -1 onion
  • -1 clove of garlic
  • -pepper
  • -1 carrot
  • -salt, pepper, nutmeg
  • -1oo g unt
  • -2-3 tablespoons thick cream
  • -50 ml of wine (cognac is added to veal liver - 1 tablespoon, to chicken, rabbit and lamb white wine, to game, sheep, pork - red or rose wine)
  • -2 tablespoons oil

Pork paste

1. Two days before preparing the pate, prepare the crust, for which the soft butter is mixed with the yolks, salt and flour with your fingers, until smooth, and then pour the water, little by little. Knead to obtain an elastic dough, which is collected in a ball. Refrigerate for 24 hours, wrapped in cling film.

2. Also two days before, chop the two types of meat, mix well with pepper, nutmeg, scissors, cloves, ginger and brandy. Mix very well, cover with cling film and leave in the fridge for 24 hours.

3. After two days, remove the meat, mix well with the egg, egg yolk and place in a baking dish greased with butter.

4. Roll out the dough and place it like a lid over the meat and the edge of the pan greased with butter. Make two holes in which to insert two pieces of aluminum foil rolled on the tail of a spoon and put the dish in the oven for 2 hours maximum. Allow to cool completely in the baking dish and then cut.


Homemade pate with mushrooms

Those who know me know that I prefer home-cooked dishes. Many times I prepared homemade pate, I gave up the commercial one for a very long time. Of course, not everyone appreciates liver, or a pate with an intense liver taste, but you can diversify, you can add milk, butter or vegetables. This time, I cooked a pate with mushrooms. Very good, mushrooms give flavor in any dish, if you like it of course.

This moment coincided with the challenge of our friends from SunFood and I responded with pleasure with our friends, Merisor and Rita, although I confess that it was not easy at all to find cans in stores, it was really a complex adventure :))))

So, I reconciled my family and I responded to the challenge and I made a tasty homemade pate with mushrooms.

    • 600 gr of fresh chicken liver
    • 1 medium carrot
    • 1 long red pepper
    • 1 large white onion
    • 300 gr mushrooms
    • olive oil
    • 3-4 dried tomatoes with capers
    • salt
    • white pepper
    • 100 gr butter
    • pepper with lemon
    • 2-3 tablespoons olive oil
    • 1 ground nutmeg powder
    • 1 cup water
    • 1 rosemary thread

    [preparation title = & # 8221Preparation & # 8221]

    We clean and wash the livers. We clean and wash the vegetables. Chop the carrots, onions, peppers and put them to harden in a little olive oil.

    Add salt, then add the liver and sun-dried tomatoes. Let it brown for 5-10 minutes, turn them to brown on all sides, then add the sliced ​​mushrooms. Add another pinch of salt and leave on the fire for 10 minutes.

    Add a cup of water and simmer until all the juice is reduced.


    After they have cooked well. transfer the whole composition in a blender and mix well. Taste, if necessary, add salt or pepper. Mix the butter with a pinch of salt and a pinch of nutmeg, adding a tablespoon of pate, until you incorporate it all. Transfer the composition to a glass bowl, preferably level, then pour a few tablespoons of olive oil to cover the pate on the surface and not dry, a little pepper with lemon, a small sprig of rosemary and let cool, covered.


    We wash and clean the chicken livers very well, then we put them in a bowl together with the milk. We leave them for about an hour, then we drain them well and discard the milk.

    Put the liver, eggs, sour cream, onion, oil, salt (about a tablespoon) and pepper to taste in the blender jar.

    Mix very well until you get a fine composition and then pour it into clean and sterilized jars.

    We screw the lids well and place the jars in a tall pot on the bottom of which we put a kitchen towel and fill the pot with water.

    Boil over medium heat for about 50-60 minutes. Remove the jars only after cooling and only then can we open them. Enjoy!

    The high recipe of homemade chicken liver pate find here.

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    For starters, take the chicken livers previously cleaned, washed and drained of water and boil them in milk with a little salt, over a suitable heat.

    Put the apple in a pan and bake it in the hot oven.

    Meanwhile, cut the julienned onion and fry it in butter and salt and pepper.

    Once cooked, drain the livers and place in a large bowl.

    Add onion, baked apple and optionally brandy and mix with a vertical blender on low speed.

    After the composition has cooled down a bit, add mascarpone and continue mixing, until you get a fine cream.

    Put the pate in a jar, add the melted butter on top, close the lid and leave it in the fridge until it cools completely.

    You can serve the pate on slices of fried baguette, with a little blueberry jam on top.


    Vegetable spinach paste with garlic:

    Put in the blender 300 grams of roasted spinach, 2 cloves of garlic, a pinch of salt and 2 tablespoons of extra virgin olive oil. Serve on toasted graham bread.

    Vegetable pate with olives and baked peppers:

    Bake 2 capsicums, peel them and with 5 tablespoons pitted green olives, a small onion and 2 tablespoons olive oil mix them in a blender until you get a paste. Serve immediately. the rest is stored in the refrigerator for a maximum of 2 days.

    Vegetable pate with sweet potato and carrots:

    Boil a sweet potato and 2 small carrots in a little water for 20 minutes with a pinch of salt. Drain the water and mix the vegetables in a blender together with 2 tablespoons of extra virgin olive oil and a teaspoon of tarragon.

    Chickpea pate with baked peppers:

    Chickpea vegetable pate or hummus is to the liking of many little ones due to both taste and color. Mix a cup of boiled chickpeas, 3 baked peppers, lemon juice, a teaspoon of salt, a teaspoon of tumernic, 3 tablespoons of oil until you get a paste.

    Pumpkin vegetable pate:

    Mix a cup full of diced baked pumpkin, a tablespoon of pumpkin seeds, a tablespoon of assorted spices (oregano, marjoram, tarragon), a pinch of salt and pepper. Serve with raw carrot slices.

    Vegetable pate with mushrooms and garlic:

    Also with the blender I mix a cup of boiled mushrooms, a bunch of parsley, 3 cloves of garlic, olive oil with a little salt and pepper. Delicious!


    Chef Munti offers us two appetizer recipes: Homemade Pate and Salted Biscuits

    Chef Munti, the chef from Star Matinal, prepared two appetizer recipes in the beloved Star Matinal show: Homemade Pate and Salted Biscuits.

    Homemade pate and salted biscuits

    Salty biscuits are delicious and can be eaten as such, & icircn while watching your favorite show, but they are perfect spread with creamy homemade pate!

    What we need for the two appetizer recipes: Homemade pate and savory biscuits:

    • For the salted biscuit dough:
    • 350 gr flour
    • 20 gr baking powder
    • 200 gr butter
    • 20 ml of cold water
    • 1 or
    • 1 bunch of green parsley
    • tarragon
    • 100 gr br & acircnză telemea
    • 1 egg for greased
    • For Homemade Pate:
    • 500 gr of chicken liver
    • 200 gr butter
    • 100 ml of olive oil
    • 3 pcs. white onion
    • 1 head of garlic
    • 750 ml white wine
    • thyme
    • salt and pepper
    • sm & acircnt & acircnă liquid

    How to proceed for the two appetizer recipes: Homemade pate and salted biscuits

    To prepare salted biscuits, sift the flour and mix it with the baking powder. Add the egg, the cold butter, cut into cubes, the chopped greens and the finely chopped cheese and knead a finely chopped dough, which we leave to rest, cold, for 30 minutes, covered with food foil.

    After this interval, remove the dough from the cold, spread it on the floured table with a thickness of 7-8 mm and cut the biscuits with a glass or a circular shape.

    We transfer the oven tray to the baking sheet and bake for 35-40 minutes at 180 degrees.

    To prepare liver pate, chop the onion and garlic and fry in olive oil with a little butter. Add to the livers, and when they turn brown, add the wine and bring to the boil until the alcohol evaporates. Season with salt, pepper and thyme. Pass through a blender together with the rest of the butter and a little cream and liquid, so that we can match the creamy texture of the pate.

    The pate is then cooled to stabilize its texture.

    Chef Munti's advice to keep the pate longer in the fridge is to melt a little butter and spread it over the pate. This will create a barrier against alteration.

    For more explanations and details on how to prepare the two recipes, watch the video below:


    Ingredients peppers stuffed with homemade vegetable pate

    The quantities used differ depending on everyone's preferences and tastes (spicier, sweeter, etc.).

    4 fat peppers suitable for size (yellow green red or red pepper)

    some fresh lettuce leaves (for plate decoration)

    Homemade vegetable pate ingredient

    250 g boiled chickpeas (for vegetable pate)

    2-3 pieces of pumpkin or sweet potatoes (for homemade vegetable pate)

    3-4 tablespoons olive oil

    1 clove garlic (for flavor) optional

    2-3 tablespoons lemon juice (to taste)

    paprika (replaces dyes)

    1/2 teaspoon turmeric (replaces dyes .. being very healthy)

    How to make homemade vegetable pate

    Chickpeas can be bought from the pre-cooked box or can be boiled at home in a pot of water (a little more, to boil better) with a little salt ( about 30 minutes, if they will be soaked in the evening)

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    Chocolate fruit bouquet

    Chocolate Basket

    Box of 4 chocolate hearts

    After chickpeas they have soaked well, they will drain the water in a strainer.

    In the blender ready will be added chickpeas cooked together with: the pieces of pumpkin (or sweet potatoes), the garlic clove, the olive oil (you can add more if necessary), the lemon juice, the paprika, the turmeric, mixing until a homogeneous cream is obtained.

    Optional:, can be added in vegetable pate obtained a few black olive slices (green) for taste and appearance.

    Vegetable pate it will be transferred to a bowl and will be cooled until used as pepper filling.