The potatoes are washed and boiled in their skins. Leave it to cool and then grate it, along with the cheese and cold butter.
Add the 2 eggs, season, then mix.
When the whole composition is homogenized, add the flour little by little. Laura says to put 375g of flour. My potatoes were a little bigger, so I had to add a little more flour because the dough was very sticky and could not be worked.
I left the dough in the fridge for a little over half an hour, so that it could be worked more easily, after which I spread it on a plate powdered with flour and cut the popcorn with a cookie shape. I thought I would be able to convince Elena to eat at least one, but I wasn't very successful. Next time I will try teddy bears :).
The popcorn is fried in a lot of hot oil, I fried them in a pot of straw potatoes.
When they are put in hot oil, they brown very quickly, so if you have someone in the area to return them to you, this is ideal, while you cut the rest.
Spicy meatballs in sauce, under the lid of mashed potatoes
Usually when I make meatballs, I make a lot and eat hot with mustard, then for the ones that remain I make a sauce, but this time I made it like a pudding, with mashed potatoes. They are very good!
- For meatballs:
- 1 Kg minced meat mixture: pork + beef + chicken
- 2 onions
- 6 cloves garlic
- 1 carrot
- 4 potatoes
- 2 eggs
- frying oil
- For the sauce:
- 1 jar zacusca (400 gr)
- 3 tablespoons wasted juice
- 1 teaspoon sugar
- For puree:
- 1 Kg of potatoes
- 30 gr butter
- 150 ml of milk
- the water
- chopped basil
- 4 cloves of garlic
- 150 gr smoked Delaco cheese
[preparation title = & # 8221Preparation & # 8221]
First we prepare the meatballs.
We clean the vegetables and wash them, then we pass the onion and the garlic through the mincer or robot and we mix them with the minced meat.
We pass through the mincer and the potatoes with the carrot, we squeeze them well by the juice they leave and we mix them with the minced meat.
Add salt, pepper, thyme and two whole eggs and mix.
Form round and small meatballs and fry them in hot oil on all sides, then take them out in a sieve or absorbent towels to remove the oil.
Meanwhile, we prepare the puree.
We clean the potatoes, wash them and boil them in salted water.
When they start to crumble, drain them and pass them together with the cleaned and pressed garlic, the chopped basil. Add the butter and dilute with hot milk.
For the sauce, mix the zacusca with the tomato juice and sugar.
In a heat-resistant form, place the meatballs, then add the sauce and cover with the mashed potatoes.
Bake for 15 minutes at 180 degrees, then remove and grate the cheese on top, then put back in the oven for 5 minutes.
Spicy Fish Meatballs With Potatoes
1. Put the potatoes in a pan with cold water and salt. Boil for 15 minutes. Drain, mix and allow to cool.
2. Meanwhile, place the fish in a saucepan and cover with cold water. It boils. then turn off the heat and cook for 6-8 minutes.
3. Remove the fish from the water, drain and break into pieces, then add over the mashed potatoes. Add the hot pepper and 2 teaspoons of freshly cut coriander to the mixture, then season to taste.
4. Form the meatballs from the mixture, slightly flattened and cool.
5. Place the corn on a plate and pass the meatballs through it to cover. Heat 4 tablespoons olive oil in a pan and fry the fish for 4-5 minutes on each side, until golden.
You have to see it too.
INGREDIENTS potato omelette at Thermomix
Check the ingredients as you put them in the shopping cart.
200 g potatoes
70 g fermented cream
1 teaspoon salt
¼ teaspoon ground black pepper
800 g of water
A few green onion leaves or chives
Slightly spicy dumplings with meat and vegetables & # 8211 a particularly tasty dish! I didn't even expect such success!
We present you the recipe for a very delicious hot dish. The slightly spicy dumplings, combined with meat and potatoes, give you a real pleasure for the taste buds. If you want to diversify your daytime menu or surprise your guests with an original dish, then the recipe below is exactly what you need. The result will certainly exceed expectations.
-500 g of meat (beef or poultry)
INGREDIENTS FOR COOKIES
-1/4 teaspoon baking soda
METHOD OF PREPARATION
1. Peel and chop the onion. Fry it in a pan (or kettle) with hot oil until soft.
2. Peel a squash, grate it and squeeze the juice. Add it to the onion pan and stir. Simmer for a few minutes.
3. Cut the meat into small pieces and add it to the pan with the vegetables. Match with salt and ground black pepper. Fry until the meat is slightly browned. Pour water into the bowl and simmer until the meat is ready.
4. In a bowl, mix kefir with baking soda and salt. Gradually add the flour and mix. Get a homogeneous and soft dough.
5. Wash and peel the potatoes. Cut them into 4 or 6 parts. Fry them in a pan with hot oil until they are almost ready. If desired, the potatoes can be cooked together with the meat, without being preventively fried.
6. Add the potatoes to the meat bowl. Pour water into the bowl and stir.
7. Spread the dough in a thin tray. Grease it with vegetable oil (you can use the oil in which the potatoes were fried), crushed garlic and sprinkle with chopped dill.
8. Roll the countertop and cut it into slices, about 1.5 cm thick.
9. When the potatoes are ready, add the dumplings to the bowl. If necessary, add more water. Cover the pot with a lid and simmer for 15 minutes. If desired, sprinkle with chopped parsley.
Pots of poppy paste with boiled potatoes (dumplings) recipe for nudli or vuterle
You can with poppy seed dough with boiled potatoes (dumplings). The recipe for nudli, vuțerle or poppies with poppy seeds sprinkled with vanilla powdered sugar & # 8211 a delicacy that brings you to grandma's kitchen. The boiled potato dough is fluffy, non-sticky. We explain step by step what to do.
From the beginning it must be said that whenever we are dealing with a potato dough we have to follow some rules:
- the potatoes must be white, floury.
- they are boiled in their skins (or baked in the oven at 100 ° until soft) & # 8211 DO NOT boil peeled and cut into pieces (like puree) because it is soaked with water and then the dough swallows too much flour
- the potatoes are not mixed with the robot, they are not passed with the blender but they are crushed with a fork, they are grated on the grater with small meshes or they are given through the special potato press.
If you do not follow these rules, the dough will be sticky, sticky and you will need a lot of flour to be able to process it and implicitly the result will be rubbery, gray and heavy. This instead of having a light, milky dough, not loaded with a lot of flour.
I talked extensively about this dough in the frame recipe for dumplings with plums (or dumplings, as we call them in Transylvania and Banat).
My grandmothers and great-grandmothers did nudli with poppy seeds (as we called them) every time he made plum dumplings. They made more dough and it was enough for dumplings and nudli. If it was winter, I would only make nudli with poppy seeds or walnuts, or even simple ones with only breadcrumbs and powdered sugar with cinnamon.
I think you are familiar with gnocchi & # 8211 Italian version of these stinks. Gnocchi are made similarly and are popular in northern Italy, on the border with Austria (in South Tyrol).
What about the name & # 8230? In Romanian, they are called stink and bring smiles on the faces of those who pronounce their name. If that's what they're called, do we tell them what to do? In Hungarian we call them & # 8222nudli & # 8221 from the German & # 8222Nudeln & # 8221, a name that came from the Austro-Hungarian chain, from where the preparation originates.
From potato dough (but salty) are also made nudli with cheese and ham or Schupfnudeln & # 8211 see here.
Penne all & # 8217arrabbiata authentic Italian spicy pasta recipe with tomatoes and garlic
Penne all & # 8217arrabbiata authentic Italian spicy pasta recipe with tomatoes and garlic. Simple pasta with tomato, garlic and hot pepper sauce. Fasting pasta. How to make homemade arrabbiata sauce? Simple and fast pasta.
Penne all’arrabbiata meaning “angry penne” is a classic cuisine dish from the Lazio / Rome region. Italians do not consider that they have a unitary Italian cuisine and always specify the region to which one recipe or another belongs. In short: there are some short pasta with tomato, garlic and hot pepper sauce (chili) that gives them a more or less spicy touch. Sprinkle fresh green parsley on top and / or grated pecorino cheese.
Penne is classically used for the original pasta all’arrabbiata recipe. The Italians are very strict about choosing pasta for each sauce and the reasons are logically explained. E.g ragu alla bolognese it sticks well to tagliatelle and ragu all & # 8217arrabbiata penetrates inside these short tubular pastes (penne). There are smooth (striped) and striped (streaked) feathers. This all & # 8217arrabbiata sauce adheres better to striped penne.
Ragu all & # 8217arabbiata is also found in jars in supermarkets. I don't think you'll buy it again after seeing how easy it is to prepare. It is a cheap and fasting recipe. Use well-cooked, sweet and meaty fresh tomatoes (San Marzano or Roma), mpsline oil, garlic and a little dried hot pepper (chili). The consecrated recipe is recorded by the Italian Culinary Encyclopedia "Il Cucchiaio d & # 8217Argento". There are no aromatic herbs (oregano or basil) with which some believe that all Italian recipes are made and that any dish with oregano has a "pizza taste".
In winter you can use canned tomatoes (peeled, cubetti) & # 8211 see the version from Giallo Zafferano.
From these quantities results 2 portions of penne all & # 8217arrabbiata.
Spicy Baked Wings & # 8211 Recipe by Buffalo Chicken Wings
Spicy Baked Wings & # 8211 Recipe by Buffalo Chicken Wings. How to make the famous spicy chicken wings in the oven with red icing? The classic Buffalo Wings recipe served with blue cheese dressing and celery sticks. Recipes with chicken wings. Baked wing recipes. American recipes.
For the first time I ate these spicy Buffalo-style chicken wings at an American restaurant in Germany (near Nuremberg). They were fabulous! A soft meat that melted in the mouth, speed from moderate to dizzying (you could choose its degree) and the typical garnishes meant to temper it: green celery stalks and creamy sauce with blue cheese.
These spicy wings or Buffalo Chicken Wings were first made in 1964 in Buffalo, New York (see here). From there started "the Buffalo style craze" & # 8211 a real madness that led to the appearance of many dishes garnished with this Buffalo sauce: from wings and chicken legs to Pork ribs or beef. At the base of the authentic recipe is the spicy sauce Frank & # 8217s Red Hot (from hot cayenne peppers). It can also be bought newer in Romania & # 8211 see here (costs about 13 lei / bottle).
The recipe for spicy wings in Buffalo style is a very simple one: the wings are cold either in an oil bath or in the oven and, at the end, they are bathed in spicy sauce. The sharpness of the spicy sauce is tempered with a lot of melted butter and a little vinegar. For those who do not like speed, I recommend using a homemade BBQ sauce or a homemade ketchup as the basis of this dressing (see here or here), following that the dosage of the hot sauce will be done with a teaspoon or in drops (not with a cup, as it is written in the recipe).
In extremes you can also use other spicy pepper sauces (Sriracha or Tabasco red pepper) but the original recipe is made with Frank & # 8217s Red Hot Sauce. Image source here.
Some of them are less spicy.
Be sure to serve these spicy wings with the famous blue cheese dip and crispy celery stalks. see the recipe here of this sauce.
From the quantities below it results approx. 4-6 servings of spicy Buffalo-style baked wings. You can also use lower chicken legs (drumsticks, hammers) but you will have to prolong the baking time.
The recipe I was inspired by is the one offered by Chef John from Food Wishes. The original recipe Frank & # 8217s Red Hot website is here. I give you both: both the original extra-spicy version and the one adapted to our tastes (moderately spicy).
Remedy for stomach ulcers with potatoes and honey
If you do not have this appliance, use the grater. Take 2-3 large potatoes, clean and wash. Grate on a small grater and add a cup of water. Mix, leave for 5 minutes, mix and squeeze the juice through a gauze or a plastic strainer. Squeeze the potatoes well, which are then discarded. The obtained juice is left to decant for about 15 minutes in a bowl (the starch is decanted on the bottom of the bowl). Carefully drain the water. About two teaspoons of starch will remain in the bowl. Add over 2-3 ligatures of clean water, mix and drink the liquid obtained. After ingesting the liquid, lie on the bed and stay 5 minutes face up, 5 minutes on the right side, 5 minutes on the left side. Thus, the starch passes inside the stomach. Potatoes are rich in vitamin C, which is important in wound healing and helps neutralize acid.
For the treatment of gastritis and ulcers, our readers have successfully used the monk tea. Seeing the popularity of this tool, we decided to pay attention to it.
Read more here & # 8230
Potatoes are an important product, without which the Slavs do not represent their meals. In addition to taste, this product also has valuable and valuable properties. Its healing properties have long been noted and are widely used in traditional medicine. There are a large number of recipes that contribute to the treatment of many diseases. Potato juice with gastric ulcer is able to heal ulcerative point lesions, as well as improve digestion and production of gastric juice without causing side effects.
The characteristics of potatoes
Potato juice, like other vegetable juices, such as carrot, beetroot or celery juice, has many beneficial properties that are widely used in traditional medicine. Provided that this product is properly prepared, it has a large number of useful properties.
Potato juice treats gastric and duodenal ulcers, as they can eliminate excess acidity, relieve heartburn and also neutralize the first signs of gastritis and dyspeptic symptoms.
All this is due to the following beneficial properties of the potato:
treatment of peptic ulcer of duodenal ulcer
The product has pronounced, antibacterial and anti-inflammatory effects, so it is widely used in gastritis, both acute and chronic. Therefore, the conclusion that he is able not only to treat an ulcer, but also to be a good prevention.
Potato juice also has stimulating properties to improve the functioning of the gastrointestinal tract, in addition, it has a choleretic effect, which helps to normalize blood pressure, improves the absorption of fatty foods and fatty acids.
The juice can also encompass the stomach walls, making it possible to eliminate the pain caused by high acidity, as well as eliminating the symptoms of heartburn.
The vitamins contained in this product, namely, A, B PP and ascorbic acid also have a positive effect on metabolism, as well as improving the body's resistance to bacterial and viral diseases.
It follows that potato juice is a kind of & # 8220pharmacy & # 8221 vegetable that has a large amount of positive effects, with a minimal amount of invasive effects.
Cooking and use rules
Like any other medicine, potatoes also have a positive effect, provided they are properly prepared and eaten.
It is worth noting that potato juice should be drunk from July to February & # 8211 this is due to the fact that during the spring and winter storage of potatoes, solanine accumulates in it, which eventually becomes a substance toxic to humans.
When solanine enters the body, it has a pathological effect and causes a huge number of species. In addition, there are other rules that indicate how to administer and collect this product for stomach ulcers:
Therefore, you should only take freshly squeezed. Even the juice stored in the refrigerator is not recommended as a therapeutic substance. You can use a juicer to prepare it. If there is no juicer, the potato tubers should be grated on a fine grater, tightened with several layers of gauze.
Before using the product directly inside, it must be shaken.
The important point is that in a freshly sprinkled potato there are substances capable of destroying tooth enamel, therefore it is necessary to drink it strictly through a straw. This will protect your teeth from cavities.
The most suitable potato for therapeutic effects on the body is the pale pink varieties. In such varieties, the maximum amount of nutrients and medicinal substances that will be able to treat the stomach for gastritis and ulcers.
Traditional medicine recommends, before starting the treatment with potato juice, to perform cleansing enemas for a few days. And in addition to all of the above, it is necessary to abandon the meat, as well as fatty, spicy, spicy and smoked dishes, which will allow you to perform a more stomach-to-stomach diet and, as a result, the treatment will bring maximum benefits.
Fulfilling all the above rules, you can use all the beneficial properties of potatoes, as well as provide additional assistance to the human body to fight the disease. But remember that clear and drastic restrictions on diet or lifestyle can be harmful, so everything should be done moderately and gradually.
Don't forget to look at your body's reaction if you feel worse or have unusual new symptoms for you. & # 8211 You should consult a doctor who will correct the treatment according to the individual signs of the body.
How to use potato juice for ulcers
Before preparing the juice from the tuber, it is necessary to wash it carefully, as well as to remove the skin. It is very important to make sure that there are no green spots on the potato, as it indicates the presence of a straw that pathologically affects the body. Because the potato contains starch, it has a specific unpleasant taste, so it can be mixed with another juice, for example, carrot. Because not only will it taste better, but sometimes more useful.
If the patient suffers from gastric or duodenal ulcer, treatment should be performed within 20 days. At the beginning of treatment, the product should be consumed gradually, ie one third of a glass, then gradually increase the dose to one glass. This procedure should be performed 3 times a day before meals. After that, it is recommended to rest so that everything is absorbed in quality.
If we talk about side effects & # 8211 high quality potato tubers are the safest products in traditional medicine. But do not forget that before starting even the most non-invasive treatment, you should consult a doctor who, according to the test results, will make a final assessment, whether it is worth using this product or not.
Necessary ingredients broccoli and potato salad:
- 1 larger broccoli
- 4 unripe red or white potatoes
- 100 gr spicy olives
- 3-4 pieces of donut in vinegar
- 3 cloves of garlic
- salt pepper,
- olive oil
- vinegar or a lemon
We wash the potatoes and, without peeling them, we put them in a pot of water to boil. Using a knife, separate the broccoli bunches. Broccoli must be steamed, keep a firm, al dente texture, and not lose its nourishing properties. I put the bouquets in a large strainer, which I placed on top of the pot in which the four potatoes were boiling. Thus, the steam that rises by boiling the potatoes will hit the strainer and cook the broccoli. Once the potatoes are cooked, let them cool to peel them easily, with a lower risk of breaking. After peeling them, cut them into cubes. We put in a bowl the bouquets of broccoli dente and diced potatoes.
Spicy, pitted olives are finely chopped, sliced, and placed in a bowl. We also cut the sour donut into cubes and add it to the salad. In a smaller bowl put about 100 ml of olive oil to which we add a tablespoon of vinegar or lemon juice (I prefer vinegar to this salad), freshly ground pepper, a pinch of salt and crushed garlic cloves with the press . Beat lightly with a fork to mix all the flavors. It will form, as the chemistry says, a suspension, that is, a cloudy mixture that will be the dressing of our salad.
We put this dressing over potatoes, broccoli, olives and donuts. Mix lightly with two tablespoons, to highlight the dressing, which has the duty to wrap and flavor the vegetables. This is the broccoli and potato salad I made for the party today!
Of course, the quantities used in the dressing can be modified as each one craves more oil, garlic or pepper, according to their preferences. If you do not like the garlic, you can remove it from the recipe and add a chopped onion, possibly red.