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Peel the potatoes, cut them into 3-4 and boil them. After they are boiled, we grind them, then we mix them with margarine, egg and spices (paprika, pepper, salt). Add flour until the composition can be shaped.
Separately, heat the finely chopped onion. Add the finely chopped mushrooms and leave them on the fire for 4-5 minutes. Season with soy sauce, salt and pepper. Let it cool.
We flour our hands well with flour, we take 2 tablespoons of the potato composition, we spread it lightly on the palm and we fill it with telemea and mushroom sauce. We hang the croquettes well and place them on a well-floured tray.
Grease the croquettes lightly with egg and put them in breadcrumbs and then fry them in the pan until golden brown.
We also prepare the cream cheese as follows: we mix the cheese, sour cream and chopped parsley.
And, I'm done! Serve the croquettes hot or cold!
We decorate the croquettes with cheese cream with the help of posh.
I love croquettes like crazy. With mushrooms, potatoes, cauliflower, zucchini. And I also like fish-fingers, those frozen things that I think only fish don't contain :). Today I made potato croquettes. Quick, if you have boiled potatoes the day before :)).
- 500g boiled and cleaned potatoes
- 1 or
- 2 tablespoons flour
- salt pepper
- a little crushed garlic (I wrote that I put garlic in almost everything)
- frying oil
Put the potatoes on the grater with small holes, add flour, egg, salt, pepper and crushed garlic and mix with a wooden spoon until you get a creamy thing. You can also add a little grated cheese.
Form sticks or meatballs by hand and put them in breadcrumbs, then fry them in hot oil until they brown nicely on one side and on the other.
We take them out and serve them hot. On blue plates, like blue cuts appetite (so I read somewhere :)).
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Preparation Duchesse potatoes & # 8211 baked croquettes
I peeled the raw potatoes, washed them and cut them into cubes. I boiled them in water with 1 teaspoon of salt. I boiled them just like a mashed potato. I tested them with a fork and, when they were ready, I strained them and left them to cool for 5 minutes. We want to get rid of the moisture in them. I didn't let them cool completely! We will continue to work with them warmly.
I crushed the potatoes with a special press (which I also use at dumplings with plums & # 8211 recipe here, with the mention that the dumplings boil the potatoes in their skins). If you do not have a press, you will have to crush them either with a hand tool or pass them through a sieve. I placed the mashed potatoes in a pan with a wider bottom, which I put on the stove over medium heat. I mixed it with a wooden spoon so that the potatoes wouldn't stick to its bottom. This & # 8222secare & # 8221 process is similar to eclaire and choux dough: it is desired to evaporate the excess moisture from the potatoes. This thing took about 3-4 minutes.
I weighed the butter and prepared my eggs in a small bowl (I beat them lightly with a fork). I pulled the potato pan off the heat and added the butter. I stirred vigorously until it melted and was incorporated into the potatoes. The dough is thick, sticky and smooth. I also poured beaten eggs into the composition and mixed again. The dough is fluidized and becomes smooth and creamy. I seasoned everything with salt, pepper and a little grated nutmeg. Taste the composition so as not to salt it too much! Keep in mind that the potatoes also boiled in salted water.
Because my press did not give the desired yield, I had to sift through the entire composition. Finally I got a fine cream, without the potato pieces.
How to shape duchess potatoes?
I heated the oven to 180 C (medium to high for gas). I placed the obtained composition in a pos (or in a resistant bag) provided with a round, smooth or serrated dui. I went for the toothless version. I lined 2 trays with baking paper and shaped various shapes of croquettes: mounds (choux type), rings, corrugated strips, etc.
Bridge: you can prepare the composition in advance (with max. 12 hours). Keep it cool and shape and bake these croquettes just before serving.
In a cup I beat a whole egg with a little salt and I brushed each croquette with it. I sprinkled a few and a little grated Parmesan (not all).
Tuna meatballs with mushrooms
Yes, I am a fan of fish meatballs, I really liked them since I first tried them and since then I prepare them in various combinations.
This time I tried them with canned mushrooms.
They are also very good in this combination!
[ingredients title = & # 8221Ingrediente & # 8221]
- 4 cans of tuna fillets in olive oil (4 x 170 gr)
- 1 jar sliced mushrooms (370 gr)
- 3 eggs
- 3 tablespoons breadcrumbs
- 1 red onion
- 1/2 bunch of green parsley
- juice of 1/2 lemon
Preparation time: 40 minutes
[preparation title = & # 8221Preparation & # 8221]
Drain the mushrooms from the liquid, rinse them in cold water and drain them again, then pass them through the robot together with the cleaned and washed onion.
Drain the tuna fillet, oil, but be careful to leave it lightly greased.
In a bowl, mix the tuna fillet, mushrooms and onions, add salt, spices and chopped parsley, then eggs, breadcrumbs and mix well.
Add breadcrumbs as long as it is necessary to bind the composition well, ie not to spread the ingredients and not to be too soft.
Form the meatballs the size of a ping pong ball and place them in muffin tins, then bake them at 180 degrees for 35 minutes.
Serve the meatballs hot and sprinkled with lemon juice, or make various sauces.
I highly recommend this recipe for tuna meatballs with mushrooms!
Increase and good appetite!
Potato croquettes with cheese
Do you have guests at the table or do you want to prepare a quick and easy snack? Potato croquettes with cheese are the tasty recipe you are looking for. Serve them with sweet or spicy sauce, as desired.
600 g potatoes
60 g mozzarella or cheese
30 g of flour
1 teaspoon water
40 g pesmet
2 tablespoons oil
1 tablespoon chopped parsley
1 teaspoon onion powder
1 teaspoon garlic powder
sweet or spicy sauce for serving
Preparation - Potato croquettes with cheese
Preheat the oven to 190 ° C. Wallpaper a tray with baking paper. In a bowl, mix the mashed potatoes with 1 egg, grated cheese, parsley, onion and garlic powder, salt and pepper to taste. Take 2 tablespoons of the composition obtained and form rolls. You put them in the tray.
Prepare 3 separate bowls, one with flour, the second with beaten eggs with water, and the last with breadcrumbs. Pass each croquette through the flour, then through the egg, and finally through the breadcrumbs. Roast them in a pan, in hot oil, for about 3-5 minutes, turning them from side to side. Put them back in the pan and put them in the oven for 10-15 minutes, until they become crispy on the outside. Serve with sweet or spicy sauce.
Baked potatoes with mushrooms. Simple and delicious recipe
Baked potatoes with mushrooms, a simple and delicious combination, easy to prepare, which can be served as such or garnish.
We just need a little time to prepare the ingredients. Then we put them together in a heat-resistant form and put them in the oven.
The simpler and easier it is to prepare, the better it turns out.
And an even simpler recipe, also with potatoes and very tasty recipe for baked potatoes
But find on the blog an interesting collection of potato recipes, where you can get inspiration from.
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Baked potato croquettes
Baked potato croquettes can be successfully served as an appetizer at any festive event. The croquettes will be to everyone's liking because they are delicious, crunchy and very filling.
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How to prepare potato croquettes?
Boil the potatoes in their skins in salted water. After they have boiled, we peel them and pass them as for puree. Add cheese, butter, egg, salt and pepper and mix the composition.
We make croquettes in the shape of a cylinder (of about 50 g) which we put in breadcrumbs. Put the croquettes in a pan greased with butter or oil and leave in the oven until browned, about 15-20 minutes.
Mushroom dish in tomato sauce with potatoes
Preg & # 259te & # 537ti a & # 537a:
1. Peel an onion, wash it and chop it gently. The red pepper is cut into cubes, and the carrot is cut into slices. In a frying pan, heat the oil, add the cooked vegetables and cook for 3-4 minutes. Add a can of 259 / a can of half water and water to a boil. Roast the tomatoes until they are slightly thicker and release them in the pan. On medium heat, simmer for 5-7 minutes. Season with salt, dried basil and hot sauce. Finally put the wine, the parsley and the chopped green onions and pull the pan off the heat.
2. Wash the mushrooms well. Put them in a saucepan with water, sprinkle with salt and pepper and boil for 30 minutes, then drain. Peel a squash, grate it and squeeze the juice. Put the mushrooms in the prepared sauce and mix well.
3. Pour everything into a ceramic bowl, then add the potatoes. Cure the garlic, grind it and let it go. Cover the pot with a lid and place it in the oven. You turn on the fire and the food goes down as much as we want, but the preparation is well done.
It is served as a fasting preparation, with blackberries or can be eaten as a garnish.
Re & # 539et & # 259 by Roxana Ciobanu, F & # 259lticeni, Suceava County
6 por & # 539ii & ndash Preparation: 60 minutes
Baking: 45 minutes
These dates packed with bacon are extremely captivating! They only need two ingredients and they only cook for about five minutes, but they are one of the best appetizers. Crispy, salty ham, wrapped around soft, sweet dates? It is not improving.
Data packed with bacon (40 sorts)
Cheryl Malik is a healthy, true food blogger whose recipes are fragrant and family friendly. Cheryl's meals are loved by busy people who try to eat clean, and her recipes have been featured on dozens of reputable sites. The mother of a son and a daughter, she likes to travel (yes, even with children!), To start new businesses and to do yoga. Visit her blog, 40 Aprons, or connect with Cheryl activated Instagram, Facebook or Pinterest.