John Myers
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Cheese and Ham Puree Biscuits with Chicken Salad
The perfect cheese and ham puree biscuits with chicken salad recipe with a picture and simple step-by-step instructions.
chicken salad
- 3 El Chives frozen
- 4 Discs Cooked ham – cut into short strips
- 75 g Grated Gouda
- 2 Egg yolk
- 2 Protein
- 1 tsp Mustard medium hot
- 100 ml Milk
- Salt
- White milled pepper
- Sweet paprika
- 30 g Butter
- 1 Chicken legs – left over from the previous day
- 1 kl. Can Sliced mushrooms
- 1 Can Mandarins
- 1 Glass Asparagus
- 3 Sliced pickled cucumbers
salad dressing
- 200 g Natural yoghurt
- 3 tbsp Cucumber water
- Salt
- Pepper
- 0,5 Curry
- 0,5 Tangerine juice
- Peel and dice the potatoes and cook them in a saucepan with salted water for 20 minutes, drain the water and use a masher to make a puree.
- Preheat the oven: top and bottom heat 200 ° C, hot air 175 ° C
- Beat the egg whites with a pinch of salt until stiff
- Add the egg yolks, milk, mustard, chives, strips of ham and grated Gouda cheese to the potatoes. Season everything with salt, pepper and paprika and mix.
- Carefully add the whipped egg white to the puree.
- With the help of 2 spoons, put the biscuits on a baking sheet lined with baking paper. (First I put it in a baking dish, but it was too small. I then glued the rest onto a tray for mini pizzas ….). Put flakes of butter on top
- Bake in the preheated oven for about 15 minutes.
Chicken salad / sauce
- Remove the chicken from the bones and cut into strips or cubes. Drain the mandarins, dice and cut the asparagus into short strips. Drain the mushrooms.
- Mix the chicken, tangerines, asparagus and mushrooms in a bowl.
- For the sauce, mix all the ingredients together and pour over the meat, fruit and vegetables, mix well and let it steep for about 1 hour
- Arrange on plates
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