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Pure foam

Pure foam

a mashed and tasty mashed potato

  • 2 kg of potatoes
  • salt
  • 1/2 packet of butter
  • 200 ml sour cream
  • 1 cup hot milk

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Foam puree:

Peel the potatoes, cut them into cubes and put them to boil (I steam them for 20 minutes) then mix them with salt, crush them well, then put the butter in the pieces and mix very well, then put the warm milk and finally the seed and mixes very well at maximum speed

A great mashed and tasty mashed potato will come out, the truth is that the butter gives a fantastic good taste both in combination and with sour cream ......... it's true that it has caloriesiiiiiiiii


Pork with Mashed Potatoes

For mashed potatoes:
Boil, in salted milk (or ½ milk + ½ water), peeled potatoes and cut into cubes, along with 2 tablespoons of oil.
Drain, but keep from the liquid, add the butter to the pieces and mash. Gradually add the warm milk, stirring each time, until you get the desired consistency.

Incorporate sour cream, cottage cheese, vegeta, finely chopped dill, as well as garlic, crushed and rubbed well with the remaining oil.
Season with salt and pepper to taste and beat the mixture well until frothy.
Pour into a heat-resistant dish greased with butter, sprinkle with grated cheese and bake in the hot oven for about 15-20 minutes, over medium heat, or until the cheese is melted and catches a nice golden crust on top.

For meat:
Crush the garlic and rub it with salt and 1 tablespoon of oil until it becomes a creamy paste. Incorporate the peppercorns and transfer to a larger bowl. Separately, beat the pieces of meat a little with the meat hammer and put them in the bowl with the garlic paste. Mix well so that the meat is wrapped on all sides.

Cover and let cool for 2-4 hours. Heat the rest of the oil, add the meat with the marinade and leave to brown, for a few minutes on each side, over high heat, stirring constantly. Remove the meat and add the pepper to the pan, cook for 2-5 minutes or until half done. Replace the meat, add the wine and simmer for 10-15 minutes, stirring occasionally.

Transfer the entire contents to a serving platter on which you have previously placed the mashed potatoes and squeeze the lemon juice on top. Cut the rest of the lemons into thin, round slices and decorate the edge of the plate, optionally.


How to make meat soufflé with mashed potatoes

Poultry / veal portioned into small pieces, will be boiled together with carrots clean and cut into large slices, a pinch of salt, for approx 30 minutes, then strained everything of the juice and cooled in a strainer / bowl.

semolina it will be boiled in a kettle, in which it has been boiled 150 ml water, stirring with a spatula until it thickens (like a milk with semolina).

eggs will separate, egg white and yolk into separate bowls.

whites they will beat hard foam, and yolks will mix with a tel.

Poultry and carrots boiled, pass through a blender / chopped machine, until it becomes a homogeneous composition.

Composition obtained, it will be transferred to a bowl over which it will be placed semolina boiled (possibly if the composition is very strong, you can add the juice from the boiled chicken), whites foam batter, salt and pepper to taste.

a vas Jena round (size depending on the quantity obtained) greased with butter, the meat composition will be transferred, and the beaten yolks will be spread on top, then put the dish in the preheated oven at 175 degrees for about 20-25 minutes.

In the meantime, a will be made mashed potatoes, boiled in shell with water and salt, then clean and mash with the milk hot, butter, salt to taste, until the puree will become white and frothy.

The breath of meat will be served cold, along with hot mashed potatoes and a seasonal salad.


Mashed potatoes (classic recipe for mashed potatoes)

About Mashed potatoes: during Lent, but not only, mashed potatoes are the choice of many people. This preparation is also indicated if you are on a diet, but you must follow certain rules. Excess butter and high-fat milk can be successfully replaced with more silhouette-friendly ingredients that are lower in fat.

Mashed potatoes & # 8211 recipe

Ingredients for mashed potatoes:

  • 5 potatoes & # 8211 6 potatoes
  • a pinch of salt
  • half a cup of milk
  • two tablespoons & # 8211 three tablespoons butter
  • an egg yolk

Preparation Mashed potatoes:

Peel the potatoes, cut them into quarters and boil them in enough water to cover them. When they have softened, drain the potatoes and crush them. Salt the potatoes and beat well, adding a tablespoon of hot milk for about 10 minutes. When the puree has become white and frothy, you can add butter and yolk to it. For an even tastier puree, especially for children, you can put sour cream, a yolk and a little sugar.

Serving Methods for Mashed Potatoes:

Mashed potatoes are such a common and easy to prepare garnish, and it can be served at festive meals, presented in various decorative ways:

  • Pyramid-shaped, sprinkled with fine parsley
  • Like a wreath, around a round plate, alternating a tablespoon of mashed potatoes with a tablespoon of mashed carrots
  • Sitting on an oval plate, covered with a layer of fried onions, cut into round slices
  • In the shape of a circle that surrounds the steak placed in the middle of a round plate

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If you liked the recipe, see other recipes in the category Gaskets


Pea puree

Ingredients for 4 servings:

Method of preparation:

  1. Put a pot of water to boil on high heat, and when the water boils, scald the frozen peas in it for 5 minutes. Then drain the peas in a sieve.
  2. Put the boiled peas in a blender, together with the water and turn them into a puree. Finally, add the lemon juice.

You can serve with pea puree: Butter sautéed in butter

If you prepare pea puree for your baby, take advantage of the opportunity and cook for adults a code drawn in butter, which goes perfectly with pea puree.

Ingredients for 4 servings:

  • 1.5 kg of cod fillets, cut into 5 cm pieces
  • 1 tablespoon mustard seeds, crushed
  • 4 tablespoons unsalted butter
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • finely chopped dill for seasoning.

Method of preparation:

  1. Massage the pieces of cod with chopped mustard seeds. Melt the butter in a pan over medium heat, along with the olive oil, then turn down the heat and put the pieces of cod. Season with salt and pepper and cook for 4-5 minutes on each side, then remove to a plate covered with paper towels to absorb excess oil.
  2. Serve the pieces of cod sautéed in butter on a bed of previously prepared pea puree and garnish with plenty of dill. Good appetite!

Skordalia & # 8211 Greek puree

Skordalia is a fluffy mashed potato of Greek origin that contains potatoes, vinegar, garlic and olive oil. It is served as a side dish or as an appetizer (meze). Unlike the puree we know, skordalia does not contain butter, milk or cream, which makes it a healthier and easier preparation.

How to prepare Greek puree & # 8211 skordalia

1. Peel the potatoes and cut them into cubes.

2. Boil the potatoes in salted water. This can take between 20 and 30 minutes, depending on the potatoes. Drain the potatoes and place in a suitable bowl. The water in which the potatoes were boiled is kept.

3. Using a mortar or pestle, grind the garlic, olive oil and vinegar until you get a creamy paste.

4. Using a mixer, mash the potatoes. Add the garlic paste. Gradually add the water from the boiled potatoes until the skordalia becomes creamy. Not all water needs to be added!

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