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Potato stew

Potato stew

The potatoes, preferably smaller, are cleaned, washed and cut into quarters. Finely chop the onion, put it in a little oil, then add the potatoes on top, let it cook for a few minutes and then cover it with water. Towards the middle of the boil, add the pepper paste, the tomato juice, the vegetable concentrate and the pepper to taste, then let it boil until the potatoes are ready. Remove the pan from the heat and add the finely chopped parsley.

Serve stew with pickles, donuts or other salad of your choice.


Mashed potatoes with minced meat

Potato mousse with minced meat, recipe with Greek origins, alternative layers of potatoes and minced meat, baked under a layer of Bechamel sauce and cheese, delicious, tasty and very filling.

Musacaua is a dish with origins in Greece and the Middle East. In the East and in Turkey, the recipe for musaca (in translation serving cold) it is cooked in a very different variant from the one we know, being in fact a kind of salad with tomatoes and eggplants that are served as an appetizer.

In Greece, musacaua & # 8211 moussaka & # 8211 has the look already familiar to Romanians: layers of vegetables alternate with layers of minced meat (the meat may still be missing), which is assembled into a shape and everything is baked in the oven.

In our family, musacaua is a beloved dish with strong seasonal values, depending on what vegetables and ingredients we have at hand. In summer, it is preferred eggplant with eggplant, extremely tasty. In winter, the potato mousse recipe comes to power, with cheap ingredients and a delicious end result.

One of the reasons why musacaua is an advantageous recipe is that it allows preparation in advance, possibly the day before. Potatoes and meat sauce can be made in advance and the white Bechamel sauce as well. They can be assembled and refrigerated, and the final baking will take place before being served. Thus, with a little foresight, we can have a consistent and tasty meal without much hassle in just half an hour after a busy day. The ready-cooked moussaka can be successfully frozen, wrapped as tightly as possible.


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Ingredient:

700g pipote
250g bacon
2 onions
8 medium carnations
4 carrots
200ml broth
3 tablespoons sour cream
100g melted cheese
1 tablespoon vegetable optional
Salt and pepper to taste
Chilly optional
Fresh dill
Frying oil

Method of preparation:
We clean the carrots, wash them and cut them into rounds.

Peel the potatoes, wash them and cut them into cubes.

Put water in a saucepan, add a pinch of salt and boil the carrot slices. Let it boil for 15 minutes, then add the diced potatoes to the pan. Let everything boil for another 25-30 minutes.

After they have boiled, take out the carrots and potatoes in a strainer and let them drain.

We clean the onion, cut it into small pieces and put it to harden, in a pan, with oil.



Cut the bacon into slices and fry it in another pan with a little oil. Let it take on a light brown color.



After both the onion and the bacon have hardened, we put them in a strainer to drain the excess oil.

We clean and wash the pipettes, then let them drain a little in a strainer.

In a larger saucepan, put oil, add the pipettes and leave them to harden a little. Season with 1 tablespoon vegeta, salt, pepper, chilly (optional) to taste, add a little water to cover them and let them boil.


After 15 minutes, add the bacon and onion & # 8211 pre-cooked -, the broth and add more water. Let everything boil until the pipettes are almost ready.


Towards the end, we add the potatoes and carrots cooked beforehand, we add more water, enough to cover them in case it is needed.


Add melted cheese.

Add the sour cream, which we can dissolve before putting it in the pan with a little stew juice and let it boil for a few more minutes.

At the end, add the finely chopped dill and mix until incorporated into the stew. This stew recipe is a delight. Try it and you will not regret it.





Beef stew with potato dumplings

To cook together onions, peppers cut into pieces and meat cut into pieces with fiber.
To extinguish with wine
Add the other ingredients.
Cover with a little water until all ingredients are covered.
Simmer over low heat, covered.
If necessary, add boiling water from time to time.

Boil the potatoes in their skins after they have been washed
When cooked, peel when still warm
Make a "fountain" with flour
Add parmesan
And then mash the potatoes
To form the crust very quickly, so that the starch from the potatoes mixes with that from the flour.
And spread the dough into small sausages that are then cut and put on the fork for the characteristic shape of gnocchi.
Boil gnocchi in plenty of salted water, when they come to the surface they drain, put on a plate and cover with stew.


Beef stew with potato dumplings

To cook together onions, peppers cut into pieces and meat cut into pieces with fiber.
To extinguish with wine
Add the other ingredients.
Cover with a little water until all ingredients are covered.
Simmer over low heat, covered.
If necessary, add boiling water from time to time.

Boil the potatoes in their skins after they have been washed
When cooked, peel when still warm
Make a "fountain" with flour
Add parmesan
And then mash the potatoes
To form the crust very quickly, so that the starch from the potatoes mixes with that from the flour.
And spread the dough into small sausages that are then cut and put on the fork for the characteristic shape of gnocchi.
Boil gnocchi in plenty of salted water, when they come to the surface they drain, put on a plate and cover with stew.


  • 600 gr veal
  • 1 kg of potatoes
  • 1 large onion
  • 1 teaspoon paprika
  • 70 ml tomato paste
  • salt, pepper, thyme
  • 1 bay leaf
  • chopped parsley
  • 50 ml olive oil

We put the meat cut into cubes in a bowl together with the oil and a cup of water. Let it boil for 15-20 minutes until the water decreases and the meat browns in the remaining oil.

Add onion and cook for another 1-2 minutes, salt, pepper, thyme, paprika, bay leaf and tomato paste.

Stir to flavor the meat, put the potatoes and about 1 liter of warm water, cover and simmer until the potatoes are cooked.

At the end we add the chopped parsley.

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Potato stew with broth, boiled at home is healthy and tasty

Prepared with or without meat, potato stew to which broth is added can be prepared with juice, according to the classic recipe or as a thicker dish. If you prefer potato stew with broth to look like a thicker dish, leave the vegetables on the fire until the water is completely reduced. It is important that the vegetables are well cooked. At the end you can crush a few potatoes to make the food look like a pasta, add homemade broth, paprika, parsley or dill for flavor. After a few minutes, take the stew off the heat and eat plain or with meat.


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Ingredient:

700g pipote
250g bacon
2 onions
8 medium carnations
4 carrots
200ml broth
3 tablespoons sour cream
100g melted cheese
1 tablespoon vegetable optional
Salt and pepper to taste
Chilly optional
Fresh dill
Frying oil

Method of preparation:
We clean the carrots, wash them and cut them into rounds.

Peel the potatoes, wash them and cut them into cubes.

Put water in a saucepan, add a pinch of salt and boil the carrot slices. Let it boil for 15 minutes, then add the diced potatoes to the pan. Let everything boil for another 25-30 minutes.

After they have boiled, take out the carrots and potatoes in a strainer and let them drain.

We clean the onion, cut it into small pieces and put it to harden, in a pan, with oil.



Cut the bacon into slices and fry it in another pan with a little oil. Let it take on a light brown color.



After both the onion and the bacon have hardened, we put them in a strainer to drain the excess oil.

We clean and wash the pipettes, then let them drain a little in a strainer.

In a larger saucepan, put oil, add the pipettes and leave them to harden a little. Season with 1 tablespoon vegeta, salt, pepper, chilly (optional) to taste, add a little water to cover them and let them boil.


After 15 minutes, add the bacon and onion & # 8211 pre-cooked -, the broth and add more water. Let everything boil until the pipettes are almost ready.


Towards the end, we add the potatoes and carrots cooked beforehand, we add more water, enough to cover them in case it is needed.


Add melted cheese.

Add the sour cream, which we can dissolve before putting it in the pan with a little stew juice and let it boil for a few more minutes.

At the end, add the finely chopped dill and mix until incorporated into the stew. This stew recipe is a delight. Try it and you will not regret it.





Potato stew with cauliflower

Cauliflower stew with cauliflower is a simple, meat-free dish. You can cook it on fasting days or if you are a vegetarian. In fact, it can be a tasty garnish for steaks.

Although it has no meat, the cauliflower stew with cauliflower is full. Potatoes are quite consistent because they contain fiber and minerals. Cauliflower is also quite nutritious, being rich in vitamins, fiber and antioxidants. In addition, stew contains carrots, parsnips and peppers, which gives it even more benefits.

For stews, potatoes with red skin are recommended. They are stronger and do not lose their texture by boiling. However, I prefer the white ones for the potato stew because it helps to thicken the sauce. Even if they are crushed during cooking, they bind the sauce and it seems to me that they are tastier in the stew. I usually use red potatoes for salads.

When you buy cauliflower, make sure it is fresh. You will notice this if it is firm, white and without brown spots. Thus, you will have in the stew the tender and tasty bouquets of conoipda.

Cauliflower stew with cauliflower can be cooked in any season. You can find cauliflower all year round in supermarkets. In summer it goes perfectly with a salad of fresh tomatoes with onions. In winter, you can eat it with assorted pickles.

I like potato stew with meatless cauliflower. But, if you want, you can cook it with smoked sausages, ribs or any other type of meat. If you like meat stews, try pea stew with chicken and dumplings.


Peel the potatoes, wash them and cut them into pieces. Boil them with a teaspoon of salt and a little pepper. Let the potatoes boil for 20-25 minutes. From time to time, test them with a fork to see if they have boiled.
Wash the tomatoes and peel them, then cut them into small pieces. Finely chop the onion, parsley and garlic.
Put the onion to heat in a hot pan with olive oil, and when it turns golden add the diced tomatoes, paprika, garlic, tomato juice, parsley, tarragon, a little salt and pepper. Add 100 ml of water. Stir occasionally and simmer for about 10 minutes.
After the potatoes have boiled, drain the water and pour the sauce from the pan over them.

Fasting potato stew it is served hot and goes great with pickles, baked pepper salad or cabbage salad. We can only wish you good luck!


Potato stew with soy # Recipe 3

Ingredients potato stew with soy

6-7 large peeled potatoes
200 g soy cubes
50 ml oil
2 cleaned onions
2 tablespoons tomato paste
salt
ground pepper
dried thyme
a bay leaf
dried tarragon

Method of cooking potato stew with soy

Finely chop the onion and fry it in oil, then add the diced potatoes.
Cover the potatoes with water and simmer for 20 minutes.
During this time, in a saucepan, soak it in hot water for 10 minutes, then boil it for about 7-8 minutes.
Check if the potatoes have started to soften and add the boiled soy. Add tomato paste, thyme, bay leaf and taste with salt and pepper.
Let the stew boil for 10 minutes, if necessary add a little more water.
After stopping the fire, sprinkle dry tarragon on top.
It can be served with polenta.


Video: Πατάτες Στιφάδο στη Γάστρα (October 2021).