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Potato paste with egg and green onion

Potato paste with egg and green onion

Peel a squash, grate it and squeeze the juice. They are boiled (I steamed them).

Boil eggs not very hard. After boiling, leave to cool, clean and cut into cubes.

Wash onions and cut into thin slices.

Wash the red pepper and cut it into cubes.

After the potatoes have boiled, strain them and add salt. Add diced eggs, chopped pepper and chopped onion into rounds. Gently mix the composition, add a little olive oil and, if necessary, salt. Stir the composition vigorously and let the ingredients blend a little.



Purple potato salad and green beans

What ingredients will you need:

- 6-8 small purple potatoes
- 2 teaspoons of olive oil
- 1 clove of garlic
- a teaspoon of capers
- a teaspoon of mustard dijon
- 2 hands full of green beans (about 250 g)
- juice and peel of a lemon
- a green onion
- a bunch of parsley
- fresh oregano leaves
- half a teaspoon of hot pepper flakes
- salt
- pepper

How is it prepared:

Boil a large saucepan with water and a pinch of salt. peeled purple potatoes and cut them into quarters, then add them to the pot and cook for 15 minutes, until they soften. Meanwhile, in a large bowl, mix the capers, finely chopped garlic, mustard, salt, pepper and a few teaspoons of olive oil. Use a wooden spatula to crush the capers and garlic, and from this mixture you will have to get a paste on the bottom of the bowl.

When purple potatoes they boiled, you can add them directly to the bowl, without leaving them to cool. In the same pot in which they boiled the purple potatoes, put the green beans. Next to the pot with boiling water, prepare a bowl of cold water, in which you will dip the green beans, after leaving it to boil for about 3 minutes. Then, let the green beans drain for about 2-3 minutes, because you will want the excess water to reach the salad bowl. Along with the green beans, add the lemon juice, its grated peel, the parsley, the oregano leaves and the hot pepper flakes. Optionally, you can choose to add chickpeas in the mixture, for a richer and more consistent taste or a few halves of boiled egg.


Ingredients Potato pancake

3 large potatoes
3 green onion threads
salt pepper
2 tablespoons oil
2 tablespoons butter

Preparation Potato pancake

  1. Put the peeled potatoes to boil in plenty of salted water until they are about 90% cooked. Leave to cool, peel, then put on a large grater.
  2. Mix with chopped green onions and salt to taste and a lot of pepper.
    * you can also add kaizer given on the large grater to the potato mixture
  3. Heat 1 tablespoon oil and 1 tablespoon butter in a large pan (about 30 cm in diameter) and put the potatoes in a layer of approx. 1 finger thick. Fry over medium to low heat until golden brown, then pour the pancake on a large plate (or wooden bottom). Heat the rest of the oil and butter in the pan and turn the pancake on the other side in the pan and continue to fry it until it browns.
    * you can also make mini-pancakes, putting mounds of potato mixture in the pan that are fried on both sides
  4. Remove from the pan using the same technique. Serve immediately with yogurt.

1. Grated potatoes with green onions

2. In a thin layer pan

3. Place the plate on top.

4. and turn the roast face upside down

5. Put it back in the pan with the face undone

6. Using the same technique, turn it over on the plate and serve


How do we make the best mashed potato croquettes?

The recipe for potato croquettes with cheese is a simple and quick one. We simply put all the ingredients in the bowl of the vertical mixer and grind everything to obtain a kind of homogeneous paste. For the structure we add egg and flour. In this way the croquettes will keep their shape. You can also add breadcrumbs if you want. If you have a smaller amount of puree, no problem adjust the recipe or simply halve it. You can make the recipe with any amount of puree, but reduce the amount of flour. You can add any ingredients you want in the composition of the potatoes. I put parsley, green onions, garlic and peppers. You can also add ginger, hardened onions, baked peppers or whatever you want.

In order for these potato croquettes with cheese to keep their shape, they are rolled in flour, egg and breadcrumbs. Before that, we put a piece of cheese in the middle of each croquette. You can use whatever cheese you have in the fridge and Telemea or feta cheese is also good. If you have cheese that you don't eat anymore, so much the better. There is another way to reuse this one so as not to throw it away. If you don't want to fry the croquettes, you can also cook them in the oven, at 200 ° C for 20-30 minutes or until they are nicely browned on top. For even browning, add a little oil to the breadcrumbs. For another recipe to avoid food waste, I invite you to try and banana pancakes.


Potato meatballs with cheese

You need:

3 large boiled and crushed potatoes
1-2 strands of finely chopped green onions
1 or
2 tablespoons flour
biscuit
salt and pepper to taste
frying oil
olive oil
For the filling: diced mozzarella and chopped basil, mint or oregano - you can also use a mixture of the 3.

Method of preparation:

Cook the green onions until soft, then add it over the boiled potatoes and add salt and pepper to taste. Put the potato mixture in the fridge and let it cool well.

Separately place the mozzarella cubes in a bowl, sprinkle with a little olive oil and then add the finely chopped herbs. Stir until each mozzarella cube has been wrapped in herb-flavored leaves.

After the mashed potatoes have cooled, start forming the meatballs with your hands, adding a piece of mozzarella in the middle of each. Once they are ready, put them in the freezer for at least 30 minutes.

Beat the egg with a fork.

Pass each meatball through the flour, then through the egg, then through the breadcrumbs. If you want a thicker crust, you can pass them twice through the egg and breadcrumbs.

Fry the meatballs in an oil bath until golden and have a crispy crust.

Take them out on a napkin to get rid of excess oil and then serve!

You will get soft and creamy meatballs on the inside, but with a crispy crust on the outside, good-looking and tasty. Just make sure you prepare enough because, I assure you, it ends incredibly fast!

Bridge: If you don't have mozzarella cheese on hand or you just don't like it, you can use any other type of cheese or cheese, as long as you know it melts at high temperatures. Or you can go even further out of the recipe and fill the meatballs with pieces of bacon or mushrooms. Unleash your imagination!


Eating green onions

Eating green onions
  • 2 bunches of green onions
  • 1 link green garlic
  • 2 tomatoes
  • 2 teaspoons broth
  • 2 tablespoons oil
  • 300ml water
  • 100ml red wine
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • dill
  • parsley
  • 1 bay leaf

Onions and sliced ​​garlic are put to harden in a little oil, then add the tomatoes cut into thin slices, mix well and after another 2 minutes put the tomato paste and the rest of the ingredients: wine, water, dill, parsley, bay leaf, sugar and salt. Boil simmered over medium heat for 10 minutes, until the composition decreases and a bound sauce is formed. Serve the food as soon as it is hot plain or with polenta.


The best breakfast in just 10 minutes! Potato cake with egg and onion!

Who doesn't want a nutritious, filling, delicious breakfast, but at the same time quick to prepare? Well, this is the recipe you need. All you have to do is cook a grated potato cake in the pan, together with chopped onion, egg and cheese. I don't think you'll find a better and lighter snack. So don't hesitate to try it too!

Ingredients

Instructions

  1. Grate the potatoes. Put a few tablespoons in a hot pan, level and brown.
  2. Chop the green onion, put it in a bowl and mix well with an egg, salt and pepper. Place the mixture obtained over the cake in the pan and spread evenly. Sprinkle the grated cheese on top and let it fry under the lid. Then turn the cake on the other side and cook it under the lid as well. When it's ready, take it off the heat.
  3. Enjoy with pleasure!

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Cream cheese with dill and green onions

With this cream cheese with dill and green onions you can fill vol-au-vents or small appetizer tarts. You can spray it on wands pastry baked. To get tasty and quick appetizers, fill halves of peppers or hard-boiled eggs with this cheese paste. You can also serve cream cheese with dill and green onions simply spread on bread, homemade ham, tomatoes, radishes, etc. It is a delicious alternative to the commercial spreads that are put in the school child's sandwiches.

Cream cheese with greens is, therefore, one of the simple and very tasty dishes that is almost never missing from our breakfast table. I know, all sorts of cream or cheese paste with greens have appeared on the market. It's as if no one is even close to home-made! In addition, my cream cheese with dill and green onions costs several times less than the ones to buy.

The combination of dill and green onions is, for my taste, the most springy possible. That doesn't mean you can't adjust the cream by adding your favorite greens. An interesting combination would be with tarragon, onion and a little lemon peel, or with green garlic and parsley. You decide what you like best and in winter you can use ripe onions, a floury option is the one with red onions, because the cheese paste turns pink.


Technology of vegetable dishes

They contain vitamins and mineral salts, carbohydrates favoring digestion. They can be consumed hot and cold with a relatively short cooking time. It preserves nutrients in a higher percentage. Acid-basic balance, bright color, ensures an attractive aesthetic presentation. Raw materials in fresh or preserved: celery, leeks, cauliflower, bell peppers, tomatoes, zucchini, eggplant, green beans - berries, peas, mushrooms, potatoes, carrots, onion, tomato paste is used for sauces, fats - you can use oils or margarine, flour to give consistency. Spices, flavors are added at the end. It is very suitable for au gratin. It is associated with sauces, spices, but it is also associated well with cheeses, eggs.

FOOD FROM A SINGLE VEGETABLE

a) WHITE SAUCES: mushroom ciulama, pumpkin with sour cream, potatoes with sour cream sauce

b) RED SAUCES: breaded eggplant, pea food, peas with peas, green bean food, bean stew

DISHES FROM MORE VEGETABLES (POTS) with tomato sauce or tomato paste

VEGETABLE FOODS LAYERS: moussaka

VEGETABLE FOOD SHEETS: cabbage

FILLED VEGETABLE DISHES: tomatoes, zucchini stuffed with rice pranks, mushrooms

It is associated with tomato sauces.

Vegetable dishes can be offered at the beginning of the meal, can be offered as a main course and can also be offered as a side dish.

PREPARED FROM PASTA AND CRUPE

spaghetti, macaroni, noodles, noodles, meicisori, tortellini, fusini, tagiiatere, ravioli,

The pasta is boiled in salted water, drained and mixed with different sauces. It combines well with meat by-products, saiamuri, parizer, bacon, fish, seafood, vegetables, cheeses (parmesan, svaiter), tomato sauces as well as white sauces, eggs, mushrooms. Also flavoring greens.

Pasta can be served both at the beginning of the meal, baking dishes or entrees, or can be as a main course or side dish as well as desserts. Pasta provides an important ratio of fiber and cellulose that ensures digestion (they are rich in protein of vegetable origin and carbohydrates).

MAMALIGUTA PRIPITA in boiling salted water pour the mayonnaise (in the rain) and mix

MAMALIGUTA ROMANEASCA in boiling salted water pour the malai (in block), boil the. 20 min. The water (porridge) is removed, at the moment of chewing it is added from the extracted water.

THE PIZZA - it is obtained from a dough (countertop) with different additives, meat by-products, seafood and fish, vegetables, cheeses accompanied by different sauces.

POTS: potatoes, carrots, white cabbage, celery, onions, bell peppers, green peas, green beans, zucchini, eggplant, tomatoes, parsley roots, oil, tomato paste, white wine, pepper, salt. Preparatory operations: potatoes, carrots, celery and parsley root, zucchini and eggplant are washed and cut into cubes, cabbage is cut into cups. Peas and beans are boiled. Cut the onion into thin scales. Cut the bell pepper into slices, just like the tomato.

-Preparation: onion, carrot, celery and parsley root, simmer in oil, add potatoes, eggplant, cabbage, zucchini and green beans, after 15 min. add the bell pepper, peas, sliced ​​tomatoes, tomato paste, pepper, salt and continue cooking, chewing so that it does not stick. Put the tomato slices on top, put them in the oven and towards the end add wine and a part of the chopped green parsley. It is presented on a plate, a plate with green parsley on top. It can be served hot or cold as a snack or entree, a basic preparation for vegetarians, but it can also be served as a side dish. It can be offered with sour cream.

CREAM WITH SMANTANA SAUCE: cauliflower, sour cream sauce (flour dissolved in cold milk, add melted butter stirring to prevent agglomeration, boil for 10 minutes. then add sour cream and boil for another 10 minutes. over medium heat, finally strain), green parsley, vinegar and salt.

- Preparation: peel the cauliflower, keep in cold water with vinegar and salt, wash again and boil with water and salt, drain, add sour cream sauce and simmer 10 min .Serve hot with green parsley.

OLIVE MEAD: leeks, olives, oil, tomato paste, vinegar, onions, parsley green, flour, bay leaves, paprika, lemon, peppercorns, salt.

The leek is cleaned, washed, cut to 6 cm., The olives are scalded, the onion is cut, finely. Place the leeks in an oiled pan and place in the oven. Remove the leeks, simmer the remaining oil and add the tomato paste, paprika, green parsley, peppercorns, flour dissolved in cold water, salt and vinegar, bring to a boil. in the sauce obtained add the leeks, olives, soup and boil the. 20 min. It can be served hot or cold as a snack or entree with green parsley and lemon slice decoration.

CAUSTAIN WITH FAT PEPPER: cauliflower, onion green, pepper red fat, flour, milk, eggs, grated cheese, white pepper, salt.

Preparatory operations: chop the green onion, cut the bell pepper into cubes, boil the cauliflower in salted water and simmer. 20 min. Put the cauliflower bouquets in a tray, and separately mix the milk with flour, egg, salt, pepper and pour over the cauliflower. Add the bell pepper, grated cheese, parsley and put in the oven until browned. Serve hot.

SURPRISE POTATOES: potatoes, Telemea cheese, sour cream.

Method of preparation: the potatoes are wrapped in aluminum foil and placed in the oven in a pan when baked, add the grated telemea and sour cream. Serve at the beginning of the meal, hot.

SAVOIE POTATOES: potatoes, olive oil, rosemary, garlic, pepper, salt.

Method of preparation: Boil the potatoes in their skins, clean and cut into slices, place in a bowl with olive oil. Add salt, pepper, crushed garlic, rosemary on top and place in the oven. They are served as a snack as well as as an appetizer, side dish.

THE VEGETABLE BARBEQUE: eggplant, zucchini, bell pepper, lemon, oil, onion, oil, garlic, mushrooms.

Preparatory operations: cut the slices of red pepper, zucchini, eggplant, fry on a grill greased with oil, finally add salt and pepper, sprinkle with lemon when serving. It is recommended as gaskets.

You can also make skewers to which you can add onions, leeks, garlic, mushrooms, tomatoes, etc. They are served as a garnish with dill on top.

ALMOND RICE: rice, mushrooms, almonds, garlic, green onions, oil, eggs, soy sauce, salt.


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