Eee..I don't know why I got so lazy and didn't post anything on Bucataras, because I really like this site ... Is it because of my busy schedule from the last months? let's not look for so many excuses and let me put some delicious recipes :)
- 50 g green olives, without seeds
- 4-5 medium potatoes
- 2 teaspoons capers
- 2-3 anchovies
- 1 teaspoon mustard
- 1 teaspoon mustard with berries
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
Preparation time: less than 60 minutes
RECIPE PREPARATION French style potato salad:
Boil the potatoes in salted water.
Peel the potatoes, then cut them into cubes and place them in a large bowl. Add the capers and olives.
Then prepare the dressing. Using a wooden spoon, rub the anchovy fillets, add the two types of mustard, salt and lemon juice, and finally rub the sauce with olive oil, just like you do with mayonnaise.
Pour the dressing over the salad and mix well.
Serve the salad garnished with green onion leaves and freshly ground pepper.
5 "fatal" mistakes in preparing mashed potatoes
Mashed potatoes are a good garnish for everyone, next to which any steak feels "good", whether it is lamb, beef, turkey or mutton and which makes a good house with stews, sauces and other delicacies from the kitchen.
1. Don't choose the right variety of potatoes
Red or white potatoes? This is one of the big questions in preparing puree! The answer makes the difference between a creamy, fine and tasty garnish and a sticky one, difficult to crush and homogenize. Specialists rely on white potatoes in puree recipes, as they are more floury and make the dish softer and fluffier.
2. Do not salt the water in which it boils
It may seem like an insignificant "detail", but it seems that adding this spice during cooking is one of the secrets of the puree taste. The salt penetrates the potatoes during cooking and helps them to soften both outside and inside.
3. Don't boil them properly
Many people make the mistake of adding potatoes to the boil when the water is already boiling, which prevents the vegetables from boiling evenly. There is a risk that you will be fooled and look boiled, but inside you will remain cruel. Boil the potatoes with the water!
4. Add cold milk
Let's be honest: whether we diet or not, the true taste of puree is given by three secret ingredients: salt, milk and butter. The milk with which you give the fluffy and creamy texture to the puree, but also the sweet taste, must always be added warm, so that it mixes evenly with the potatoes and does not cool them while you pass them.
5. Add melted butter
If you have the impression that melting butter will help the puree to homogenize faster and make it fluffier, you are wrong. According to specialists, unlike milk, which must be added hot, the butter must be pureed directly from the refrigerator. It will melt while you are crushing and mixing the vegetables and will "coat" the preparation in a generous layer of flavors.
French fries with boiled eggs and cream & # 8211 in the oven. Recipe for potatoes au gratin with cream, butter, eggs and baked cheese. How are French fries made? A good idea to recycle leftover Easter eggs. Recipes for au gratin potatoes. Baked potato recipes.
This French potato recipe is very simple and quick. We can boil eggs and potatoes in advance (1-2 days before) and all we have to do is assemble the preparation and au gratin. My mother is a big fan of French potatoes and prepares them almost weekly. The truth is, I'm really good! Layers of potato slices alternating with boiled egg, well bathed in cream and a brown crust of melted cheese. Yummy!
We make the recipe for French potatoes after Silvia Jurcovan: boiled potatoes in the shell, hard boiled eggs, sour cream (in the pancake). It indicated the anointing of the form with butter and its wallpaper with breadcrumbs (which I no longer put). In the family Diana French fries are made with eggs and smoked sausages. I also add melted cheese and create a fine crust. See Diana's version here.
Returning to French potatoes, it should be said that the right varieties of potatoes are those for baking or salad. Boil the eggs for about 7-8 minutes because they will also bake in the oven. Cream is a sour (fermented) one that is used in sarmale or papanași. It would be good to have at least 20% fat because otherwise it will coagulate when baked (cheese).
I also make some smoked au gratin potatoes (kaiser, bacon, smoked ribs) which are baked in milk with butter and cream (raw potatoes are used) and are called Norwegian potatoes – the recipe here.
I leave you the quantities for 6 servings of french fries with eggs and cream.
Simple recipe potato salad with onion and sour dressing & # 8211 oriental spring salad
Simple recipe potato salad with onion & # 8211 oriental spring salad without olives and boiled eggs. Potato salad with simple vinegar and oil dressing and decorated with red, green and radish onions (spring). A dietary, sour and tasty salad that we eat with fatter or heavier steaks.
This one potato salad with red and / or green onions and simple vinaigrette with vinegar We usually do it for Easter, along with the traditional lamb steak. There is also a fasting salad recipe, not just garnish. And this year I accompanied the red lamb meat with this simplified oriental salad. Heavy or fatter meat requires a sour salad so potato salad with onions is the perfect garnish! see here how I made the delicious lamb meat in the oven.
If he kept mentioning the oriental salad, I have to bring clarifications about it. It also contains olives and boiled eggs and for Easter all we want is to supplement the menu with eggs. You can find her recipe here. And her dressing differs being based on oil, mustard and lemon juice.
For simple potato salad with onions we use peeled potatoes. They can be boiled 1-2 days before and peeled only when used (so as not to dry out). The potato varieties for salads are from the & # 8222sapunare & # 8221, ie not floury. In supermarkets you can find salad potatoes ready sorted and packed in nets. The floury ones are crushed to boil and we don't want that.
Depending on the season, we choose white, red or green onions. In spring we make a mix of red and green onions.
In addition, the potato salad is good to stay cold for at least a few hours (after seasoning) in order for the components to take place. So we can assemble it in the evening, put it in the cold (covered) and decorate it before serving, the next day. It is also very comfortable for the housewife because it gets rid of a worry.
You can also make salads with purple potatoes see here.
From the quantities below it results approx. 6 servings of potato salad. It can be stored in the refrigerator for 2-3 days without any problems. It's getting tastier every day!
Chicken breast prepared in French style - very juicy, fine and tasty!
It is prepared without too much hassle, from available ingredients. Quick, easy and simple! It is suitable for both daily and festive meals.
-4 tablespoons fermented cream
-200 g of hard cheese (cheddar, mozzarella, etc.)
-salt, ground black pepper, paprika, dill - to taste.
You can change the composition of the sauce by completely / partially replacing mayonnaise and cream with yogurt.
METHOD OF PREPARATION:
1.Wash and dry the chicken breast. Cut it into suitable slices (neither too thin nor too thick), in a direction perpendicular to the fibers: their thickness should be about 4-5 mm.
If you want to prepare this recipe with pork or beef, you have to beat the slices with the hammer for meat (chicken should not be beaten).
2. Peel the onion and cut it into thin crescents. If you want it to be very soft, fry it in a minimal amount of oil until it softens.
3. Prepare the sauce: combine mayonnaise, cream (with any fat content), garlic passed through the garlic press, paprika (it will give the food a special color), a little ground black pepper and some of the grated cheese. Stir.
4.Add the chopped dill (for taste and flavor) and mix. You can season the sauce with your favorite spices / herbs.
5. We prepared the food in a cast iron pan. You can use any heat-resistant form for this purpose. Grease it very well with oil: both the bottom and the walls.
6. The first layer of this dish will be represented by the chicken breast: place the slices of meat on the bottom of the dish, so as to obtain a uniform and compact layer, without gaps. Season them with salt and ground black pepper.
7. Cover the meat layer with half the sauce, spreading it evenly.
8. Then follow the onion layer. Salt and pepper to taste.
9. Repeat steps 6-8. Sprinkle the food with the remaining cheese (we used a cheese mixture).
10.Put the dish in the preheated oven to 190 ° C and bake the dish for 25 minutes (with convection) or a little longer (without convection), taking into account that the chicken breast is prepared quite quickly.
11. Remove the food from the oven and sprinkle it with fresh greens to make it more attractive, flavorful and tasty.
You can serve it as such or with any garnish. It is both delicious and filling!
French style au gratin potatoes
In a pot of hot water, boil the potatoes (clean and cut into thicker slices) until soft. When ready, drain and set aside to cool.
Meanwhile, put olive oil in a pan and sauté the onion, garlic, bacon for about 5 minutes, or until golden. Add the wine, salt and thyme and simmer until it has evaporated.
Put in a heat-resistant tray, put a row of boiled potatoes, then a row of onions and bacon, a row of sour cream, then another row of potatoes, a row of onions and finally the cheese mix. Bake at 180 & deg C for 30 minutes, or until the cheese is golden.
Season with freshly ground pepper and serve with a glass of white wine. Good appetite!
Chicken cooked in French style with potatoes and tomatoes!
Today we offer you the recipe for a dish that never gets boring and will always get you out of trouble when you want to prepare something special. The chicken prepared in this way is delicious, juicy and, most importantly, it cooks easily, quickly, with available ingredients. We also like this recipe due to the fact that it allows unlimited experimentation with various ingredients and spices, resulting in a new and interesting taste every time. Let's get started!
-7 chicken upper legs (boneless and skinless)
-15-20 cherry tomatoes or 2-3 small tomatoes
-2 tablespoons fermented cream
-a teaspoon of paprika
-a teaspoon of granulated garlic
-salt, ground black pepper - to taste
METHOD OF PREPARATION:
1.Cut the onion into thin crescents, and the potatoes - into thin slices (if they are large, cut them in half into slices).
2.Cut the cherry tomatoes in half (if you use larger tomatoes, cut them into circles).
3.Cut each leg (without bone and skin) into 4 parts. If you want, you can replace the upper thighs with chicken breast, but we consider that the thighs are the most juicy and the most suitable for this recipe.
4.Put the pieces of meat in a deep bowl. Add salt and ground black pepper to taste. Stir.
5. Add the chopped onion, mayonnaise, fermented cream, paprika and granulated garlic (you can replace it with fresh garlic) in the bowl with the prepared meat. Mix very well.
6. Grease the pan with oil (we prepared the dish in a cast iron pan). Arrange the potato slices on its bottom, placing them in concentric circles and overlapping them slightly.
7. Spread the meat composition evenly on the surface of the potato layer.
8. If you have leftover potato slices, you can spread them all over the surface of the meat layer or place them on the edge of the tray, overlapping them a little. If desired, sprinkle with salt and ground black pepper to taste.
9. If you have arranged the potatoes only on the edge of the tray, place the halves of cherry tomatoes in the middle of it, covering the layer of meat. If you use larger tomatoes, cut into circles, place them evenly over the entire surface of the food.
We did not salt the layer of tomatoes, because we wanted them to maintain their juiciness (after salting the tomatoes release their juice, reaching the other layers of food).
10.Prepare the food with the grated cheese.
11. Then bake for 40 minutes in the preheated oven to 200 ° C. After that, cover it with aluminum foil and bake it for another 20 minutes.
12. If you want, you can sprinkle it with chopped greens before serving. It is tasty and fragrant!
The best potato salad in the world
People in Northern Europe tend to eat this salad often, especially during the summer. Because it is an extremely easy recipe, and it can be made at home immediately, below we tell you what are the steps you need to follow for the best potato salad.
Recipe for the best potato salad in the world:
Potato salad is perfectly complemented with any other dish. It is full of flavors and can be consumed as such or as a side dish for any grilled dish. It is a creamy salad to which you can add any other spices you like, but the taste is really delicious. Here's how to quickly prepare the best potato salad in your kitchen!
Boil the red potatoes until they soften slightly (between 8-15 minutes you have to keep them on the fire. The larger potatoes boil harder to separate than the smaller ones. After you drain them well and they have cooled, put them in the fridge.
Meanwhile, in a large bowl, mix the homemade mayonnaise with the sweet cream, mustard, vinegar, finely chopped pickled cucumber (and the 2 teaspoons of juice from it). Mix well to perfectly combine the flavors. Season with sugar, salt and pepper and mix well.
Add the rest of the ingredients (no potatoes, at the moment) and mix again. The composition should be well mixed to make sure that the flavors are perfectly penetrated.
Take the potatoes out of the fridge and cut them into cubes. Add the potatoes over the rest of the ingredients, stirring gently so that the potatoes do not crumble.
Cover and refrigerate until served.
The best potato salad
Potato salad is best served the next day because they have time for the flavors to intertwine their tastes.
See some salad recipes which you should always have on hand3.5 / 5 - 2 Review (s)
French fries in the oven
A healthy recipe that you can easily prepare at any time of the day. It does not require much time or many ingredients. Below we tell you the recipe for French baked potatoes:
1. Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.
2. Grate the sheep's cheese on a small grater and mix with 3 raw eggs. The other three eggs boil well. Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs.
3. Add the boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.
The recipe for baked french fries is ready. Serve hot alone or with a steak.
French fries in the oven
For lovers of simple and tasty, we have the best wedges potatoes.
We recommend that you try a portion of:1.5 / 5 - 2 Review (s)
French style potato salad - Recipes
Hot potato salad
Prepare hot potato salad, fasting recipe for a potato salad with walnuts and greens. The new potatoes, baked in shell, are combined here with crispy celery, green onions and nuts & # 8211 and served hot. It is a delicious alternative to potato salads with mayonnaise-based dressing, fitting very well with cold meat, as well as with fish, poultry, red meat or grilled vegetables.
- 450 g new potatoes, small 50 g pieces of walnut 3 stalks of celery, cut into thin slices 6 green onions, cut into thin slices 4 tablespoons parsley, chopped fresh parsley leaves for garnish
Dressing with walnut oil and balsamic vinegar
Cut the larger potatoes in half. Put them all in a pot, cover with boiled water and bring to a boil. Reduce the flame and simmer for 15-20 minutes, or until the potatoes begin to set.
Meanwhile, prepare the dressing: mix the oil, vinegar, garlic, sugar, salt and pepper.
Drain the potatoes and place in a bowl. Add walnuts, celery, green onions and chopped parsley. Pour over the dressing and mix the ingredients carefully. Allow the salad to cool a little, until it is just warm, then serve, garnished with parsley.
French style potato salad - Recipes
If you like traditional dishes with sauce and vegetables, cooked for a long time, calm, this recipe is perfect: it is easy to prepare, but it is consistent, so you will need fewer entrees if you make it the star of the Easter meal. And the papillae of your guests will no longer know how to thank you! In France, this delicious stew (navarin means a lamb or ram stew) is prepared especially in spring. It is served with spring green vegetables and crispy French bread.
- 2 tablespoons extra virgin olive oil 1 large chopped onion 1 clove finely chopped garlic 500 g boneless, diced and diced lamb ⅔ cup (160 ml) dry white wine 500 ml broth of lamb or chicken content reduced salt 1 bay leaf 1 sprig of fresh thyme 1 kg fresh peeled potatoes 250 g young carrots 150 g very small onions freshly ground black pepper 200 g diced turnips 1⅔ cups (260 g) peas or ¾ cup ( 120 g) frozen peas 2 tablespoons chopped parsley
Preheat the oven to 180 ° C. Heat the oil in a large, flame-resistant saucepan, add the chopped onion and garlic and cook, stirring, for 5 minutes or until soft. Add the meat cubes and cook for 5 minutes or until browned, stirring to color evenly.
Add the wine, meat broth, bay leaf, thyme, potatoes, carrots and small onions. Season with salt and pepper to taste. Bring everything to a boil, then cover with a lid, as airtight as possible, and transfer the casserole to the oven. Bake for 1 hour.
Add the turnip cubes and mix well. Cover again and cook for another 30-45 minutes or until meat and vegetables are tender, adding peas 10 minutes before the end of cooking time.
Add the parsley and mix well. It goes well with salt and pepper. Serve hot.