A taste that makes you want to prepare the second and third and ... I don't know how many times, excellent!
- 1 zucchini,
- 3 fresh mushrooms,
- 1 small onion,
- 2 cloves garlic,
- 2 boiled potatoes in shell
- salt to taste
- a pepper powder
Preparation time: less than 60 minutes
RECIPE PREPARATION Mushroom, pumpkin and potato fritters:
Grate the vegetables ...
Put in a bowl with an egg, and three cups of flour, salt two teaspoons grated (or to taste). We take it with a spoon and fry it over medium heat, we sit next to them and turn them over two or three times ... and that's it ...
Great appetite! I was beaten on them ...
New potatoes with mushrooms and garlic
New potatoes with mushrooms and garlic are often prepared, usually in the oven. There is a delicious and well-flavored mixture of potatoes and mushrooms, which I serve with any kind of meat or fish, or simply as a dish in itself, with a salad.
E o cheap, quick recipe and incredibly tasty. Step-by-step video recipe for potatoes with mushrooms and garlic, a delicious way to prepare new potatoes.
Remember that even the simplest and cheapest food can be delicious, if it is cooked with love & # 128578 & lt3
New potatoes with sausages, mushrooms and garlic
I look forward to you coming back to my blog and telling me how your recipe turned out. & # 128578
Other filters about Potatoes
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Method of preparation
Baked chicken with new potatoes, green onions and zucchini
Preheat the oven to 200 ° C. In a larger heat-resistant bowl, mix the potatoes with the green onions.
Baked potatoes and cheese with cheese
Peel a squash, grate it and slice it about 1 cm thick (see pictures).
Friganele or toast with egg, childhood recipe
When I wake up later, I like to feel my nostrils tickled by the enticing aromas that come from the kitchen. We all cook, and Doru, and the children. I taught the little ones to cook, so they do very well on their own, they don't depend on anyone.
And when they wake up in front of me, they make coffee and make breakfast. That's how we got used to pampering each other & # 128578 And, God, what flavors come from the kitchen: fresh coffee (smell I can't resist), sometimes omelet or some smoked fried pan, vanilla or cinnamon, bread fried or hot chocolate & hellipSwallow in sec.
How do we make the best and tastiest vegetable meatballs?
For a better taste, I chose to make pumpkin meatballs with Telemea cheese. You can use any kind of telemea, cow, sheep or even goat. It is important that the cheese is hard and well drained of whey. And Parmesan cheese works just as well if you have it in the fridge. It is not a bad choice, but it is very tasty. To flavor, we used garlic and parsley, but you can also use dill, rosemary or a mixture of Italian herbs or Provence herbs.
Fry the pumpkin meatballs for about 3-4 minutes each, until nicely browned on top. You can also bake them in the oven, if you want. You just have to sprinkle them with a little oil. Serve these wonderful hot or cold pumpkin meatballs with your favorite sauce. I go very well with spicy sauce or tzatziki. For another delicious pumpkin recipe, you can also try my recipe for pumpkin tart.
If you like it, share it with your friends!
For the filling:
2 tablespoons margarine
5 cherry tomatoes
3 cloves of garlic
Fresh or dried dill, chopped
Salt and pepper to taste
Salt and pepper to taste
1 egg yolk and 50 ml milk for the baskets
Method of preparation:
Wash the mushrooms well and cut them into slices.
Put 2 tablespoons of margarine in a pan and add the pinches that we leave to harden.
Wash and cut the cherry tomatoes into quarters and add them over the mushrooms, chop the dill and add it to the pan.
Peel the garlic cloves and put them on a small grater, then add them to the pan over the mushrooms. Season with salt and pepper to taste, add 100ml of water and leave everything on the fire until the mushrooms cook well and the water decreases.
We peel the potatoes, wash them and cut them into cubes. Put water and water in a pot and add the diced potatoes. We put them on the fire and let them boil for about 30 minutes until they soften.
After they have boiled, we put them in a strainer to drain.
After they have drained, put the potatoes in a saucepan, grind them like a puree and put the pan for 5 minutes in the preheated oven & # 8211 but turned off when inserting the pan, to dry the potatoes a little.
After 5 minutes, take out the pan, put it on the stove, over low heat, add the margarine and stir continuously for 8 minutes.
After 8 minutes, turn off the heat, add the yolks, mix quickly until completely incorporated, add the Parmesan cheese, mix again and finally season with salt and pepper to taste.
We put the potato composition in a spirit & # 8211 that we use to decorate the cream cakes - and in a tray lined with baking paper we make the spirit with double circles upwards.
Mix the fourth yolk with 50ml milk and grease the formed baskets with a brush, then put them in the preheated oven at 180 degrees for 25 minutes.
After 25 minutes, take the baskets out of the oven, fill them with the mushroom filling, put a few diced cheese on top and cut them beforehand, grease the baskets again with the yolk and milk mixture and leave them in the oven for another 10-15 minutes. , until nicely browned.
The recipe taken from Laura Adamache, in her recipe you can find it under the name of & # 8222Potato foam with champignon mushrooms & # 8221.
Zucchini + potatoes = "Unusual delicacy" recipe from simple ingredients!
Exceptionally tasty pies with unusual & # 8211 delicate and fragrant filling!
-1 medium zucchini (or 2 small pumpkins)
-1 tablespoon of fermented cream
METHOD OF PREPARATION:
1. Pass the zucchini through a large grater, add salt, mix and let it strain for 10 minutes to drain the liquid.
2. Cut the onion into quarter slices and fry it in the pan with oil until lightly browned.
3. Squeeze the zucchini, transfer it to the pan with the onion and cook the vegetables together for about 5 minutes, until all the liquid evaporates.
4. Add the melted cheese given through the large grater, mix and season the filling with garlic and oregano.
5. Cut the potatoes into pieces, pour water and boil them until they are ready.
6. Pass the potatoes through a sieve, add salt (if you did not add them during cooking) and wait for the puree to cool.
7. Add egg, cream and mix, then gradually incorporate the flour and knead a soft, pleasant and slightly sticky dough.
Advice. You can use any dough you like, not necessarily potato.
8. Sprinkle the work surface and the dough with flour, shape a stick and cut it into pieces.
9. Flatten a glue with your fingers, cover half of it with zucchini filling and glue the edges.
10. Fry the pies on a frying pan with oil over medium heat until nicely browned on both sides. Remove them on the absorbent napkin.
Wonderful and very tasty pies. The dough is soft and at the same time crispy on the surface.