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Mousse with mashed potatoes

Mousse with mashed potatoes


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For puree: Peel and wash the potatoes, cut them into suitable pieces and boil them in water with a pinch of salt. Let them simmer over medium heat until they start to crumble. During this time we remove the foam that forms. When they have boiled, drain the water and pass the potatoes, adding butter, warm milk, salt and pepper to taste.

For the filling: In a saucepan with the 4 tablespoons of oil, put the finely chopped onion and garlic. Add the minced meat, stir to dissolve and sauté until the juice is reduced. Add the soup, cover with lids and simmer for about 25-30 minutes until the meat is well cooked. At the end, add the broth, greens, season with salt and pepper and let it boil for a few more minutes. When it cools, add the egg and mix well.

Grease a bowl with butter and cover it with breadcrumbs. Place half of the puree, then add the meat mixture and cover with the rest of the puree. Place the bowl for 15-20 minutes in the preheated oven, then remove and pour over the beaten egg. Reinsert the dish in the oven until a golden crust is formed. When it is ready, sprinkle the paprika on top (optional).








Costachel's recipe with the cupbearer's recommendation: Mashed potatoes

You may be cold, but this is the first time I've eaten mashed potatoes in the army. In addition to other things that were served to us in the mid-1980s (you know!), Puree moussa seemed to us all the best thing in the world (and so I discovered then how good a hake is for a horse). what do you want, were the times of & bdquonici a meal without fish & ldquo).

Now, of course, the following recipe has nothing in common with the delicacy of the cassava except the intention, because, over the years, I have had all the time to experiment and perfect it.

For 4 people you will need 1.5 kg of potatoes, 600 g of minced meat (preferably mixed, pork and beef, but it will go almost any way), 1 large onion, 1 glass of dry white wine, 1-2 tomatoes size), 2 eggs, 200 g sm & acircnt & acircnă, butter / oil, milk, salt, pepper, thyme, dill, parsley. Start by frying the meat a little, along with the onion (cleaned and chopped, of course). When it gets too hot, quench with wine. You don't have to brown it, just penetrate it. And don't forget to drain the fat well.

If you want an even more dietary option, use Colea Olexiuc's trick, hardening the diced meat and only then d & acircnd it through the mincer (it's even more convenient, you don't have to stir all the time to make it uniform). Regardless of the option chosen, leave it to cool and then mix it well with 1 egg, salt, pepper and finely chopped greens.

In parallel, peel the potatoes, cut them into cubes, boil them in salted water, drain and crush them, adding a little milk if necessary (but make sure that the puree does not come out soft, because it does not will dry when baked, at least not & icircn this variant). Cut the tomato / tomatoes into thin slices, beat the remaining egg with the sour cream, add a little chopped greens, salt and pepper.

Grease an oven form with the fat left over from the hardening of the meat and start building layers of potatoes and meat (the last one must, of course, be puree). Put a slice of tomato on top, sprinkle some greens (and a little chopped garlic, if you like), drizzle some more fat and put the pot in the preheated oven over medium heat. When the tomatoes start to brown (about 1/2 hour), remove, pour over the beaten egg and smash it again in the oven, until it is lightly browned. Ready.

Alira Tribun 2013, WineRo

If you don't like astringent and overloaded red wines, chances are Tribun is the wine you're looking for. We are dealing with a Dobrogean blend of Fetească Neagră, Merlot and Cabernet Sauvignon, aged for 3 months in French oak, a wine in which the fruit and wood coexist in a real harmony.

The color is opaque cherry, and the nose, elegant, has currants, sour cherries and roasted coffee. The taste is sweet, vanilla, with aromas of smoky wood and black berries. The body is large, with a velvety texture, good acidity and well-integrated alcohol. The long, sweet-bitter, almond-shaped aftertaste confirms the general impression of finesse and firmness. To be more convincing, it needs a short aeration & decanter (30 minutes) and a serving temperature of 14-16 degrees.


Method of preparation

We prepare the mashed potatoes.

We clean the potatoes, wash them and cut them into cubes. We boil them in salted water until they start to pass.

Drain them, pass them together with the butter and adjust the consistency of the puree with hot milk.

Add the chopped green parsley and the broken basil leaves.

While the potatoes are boiling, prepare the minced meat filling.

Peel the onion, garlic and carrot, finely chop and fry in hot oil. We sprinkle them with water when they start to change color, then we add the minced meat and mix intensely for homogenization.

Add salt, pepper, thyme, marjoram and smoked paprika. When the meat is well penetrated, add the tomato paste and hot pepper jam (see HERE IS THE RECIPE).

After turning off the heat, add the chopped parsley.

Assemble and bake the delicious mashed mashed potato with meat and quail eggs

In a yena bowl, greased with butter, put half of the mashed potatoes.

Add the whole mixture of meat and vegetables, then the rest of the puree.

We make some holes in the mashed potatoes and put the quail eggs there.

Grate the cheese on top and put the moussaka in the hot oven at 175 degrees for 10-12 minutes, or until the cheese melts and the eggs are cooked, leaving the yolks soft.

Care must be taken with these eggs, because they are small and are immediately prepared. Some remained softer, but others did not.

It is very tasty in this combination!

If you like hearty, spicy dishes, we invite you to try the chili con carne recipe, perfect for one of the main meals of the day. It is a very popular recipe in Tex-Mex cuisine, ie Texas and northern Mexican cuisine.

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* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, recipes and much more.


Mashed mashed potatoes and minced meat

Mashed potatoes and minced meat & # 8211 a healthier option for the classic moussaka recipe, which uses fried potatoes in oil! I came to this recipe looking for a suitable option for the gastric ailments I had a few years ago! Nowadays I feel much better with the help of proper nutrition (after a drastic diet at first), but when I choose to make mashed potatoes, I always opt for this option!

In addition, I can offer it to the little one simply by using ingredients prepared according to her age!

  • 500 gr minced pork and beef
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 cloves of garlic put on the grater
  • salt (optional)
  • the water
  • 1-2 tablespoons homemade broth
  • 1 kg peeled potatoes
  • 50 gr butter
  • 50 ml milk
  • 100 gr cheese
  • 100 gr cream
  • 1 or

Peel the potatoes, cut them into cubes and boil them in water with a pinch of salt. When the potatoes have boiled, prepare the classic mashed potatoes, butter, milk and salt (optional).


Separately, in a pan, put the minced meat, oregano, thyme, grated garlic, enough water to cover everything and let it boil for about 20 minutes (after 15 minutes add the broth) filling with water when needed.

I greased a bowl of yena with a piece of butter and added a layer of puree, a layer of meat and the last layer of puree.

I put the beaten egg mixed with cream and pieces of cheese on top and put in the oven for about 30 minutes.

It turned out delicious and was a real success for the whole family!

I suggest you try the stuffed potatoes, another dish that made us ready & # 8220 (recipe here).


800 g of potatoes, 500 g of minced meat (I choose a mixture of pork and beef, but it works just as well as minced poultry), 1 large carrot, 1 onion, 50 g of butter, 50 ml of milk, 10 ml of oil, salt and pepper - to taste

Wash and clean the vegetables. Put the diced potatoes & icircn to boil with a little salt. Put the carrot on the grater or chop it on the robot with the onion. Heat the oil in a frying pan. Stir in the onion and carrot, add the minced meat and mix until the meat turns brown. Turn on the oven. When the potatoes have boiled, pass them with butter and milk, until they become puree. In an heat-resistant bowl, greased with a little butter or oil, place the minced meat, then add the puree layer. Put the tray in the oven for 15-20 minutes, until the puree is browned. Serve with gusto!


800 g of potatoes, 500 g of minced meat (I choose a mixture of pork and beef, but it works just as well as minced poultry), 1 large carrot, 1 onion, 50 g of butter, 50 ml of milk, 10 ml of oil, salt and pepper - to taste

Wash and clean the vegetables. Put the diced potatoes & icircn to boil with a little salt. Put the carrot on the grater or chop it on the robot with the onion. Heat the oil in a frying pan. Stir in the onion and carrot, add the minced meat and mix until the meat turns brown. Turn on the oven. When the potatoes have boiled, pass them with butter and milk, until they become puree. In an heat-resistant dish, greased with a little butter or oil, place the minced meat, then add the puree layer. Put the tray in the oven for 15-20 minutes, until the puree is browned. Serve with gusto!


Moussaka

Various moussaka recipes for the whole family, inspired by traditional Romanian cuisine but also by Mediterranean, Arabic, Greek or more exotic cuisines such as those of South America.

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    Mashed potatoes with mashed potatoes - so fine that it simply melts in your mouth!

    The mashed potatoes are delicious, filling and tender. It is impossible to give it up! It is prepared from the most common ingredients!

    INGREDIENT:

    -potatoes (+ milk, as needed)

    -salt, ground black pepper - to taste.

    Adjust the amounts of ingredients to your liking and the size of the tray used.

    METHOD OF PREPARATION:

    1. Peel and wash the potatoes. Cut them into pieces and boil them in salted water to taste.

    2.Then take them out of the water and grind them with the puree crusher. Add a little butter and egg. If necessary, add a little milk. Salt the puree obtained to taste.

    3.Cut the onion, bell pepper and tomato into pieces.

    4.Pour a little oil into a pan. Add the chopped onion, finely chopped pepper and minced meat. Fry them under the lid, stirring periodically, for a few minutes.

    5.Add the chopped tomatoes, salt, ground black pepper and your favorite spices. Cover the pan with the lid and simmer for another 10 minutes or until the meat is ready.

    6.Put the cheese through the large grater.

    7.Put half of the mashed potatoes in the baking tray, spreading it evenly on its bottom.

    8. Cover the potato layer with the meat and vegetable composition.

    9. Spread the remaining puree on the surface of the previous layer. Sprinkle with grated cheese.

    10.Insert the tray in the hot oven and bake the moussaka until the cheese melts (about 10-15 minutes).


    Mousse with fluffy mashed potatoes. An improved and delicious version of the classic recipe

    We've all eaten moussaka at least once in our lives. But an improved version of this recipe is the replacement of potato slices with mashed potatoes. The result will be extremely delicious, and the fluffy puree, along with the tomato sauce and beef is worth the effort.

    Ingredients for moussaka with fluffy mashed potatoes

    • 9-10 potatoes
    • 400 grams of minced meat
    • 1 onion
    • 1 carrot
    • 2 tablespoons broth or a can of tomato puree
    • 1 cup milk
    • 1 or
    • 1 tablespoon butter
    • salt
    • pepper
    • oregano
    • parsley
    • 1 handful of grated cheese and / or any cheese you prefer
    • oil

    How to prepare moussaka with fluffy mashed potatoes

    First, cut the onion and carrot into cubes and then fry in a saucepan with a tablespoon of oil. Once the vegetables have started to soften, add the minced meat and a cup of water, cover with a lid and bring to the boil.

    When all the juice has decreased, add the broth and season everything. Leave it on the fire for another 5 minutes and then add the parsley, after removing the pot from the heat.

    Meanwhile, boil the potatoes in salted water and when they are soft enough, drain the juice, add salt, butter and milk and set aside.

    Then, in a hyena bowl, preferably put half of the puree, the meat composition, then the rest of the puree. Optionally, grated cheese can be sprinkled between layers. Put everything in the preheated oven, and in the last 15 minutes add cheese on top and leave until browned.


    1. First, boil the potatoes for puree. What to do and how to make a good mashed potato I wrote on the site. In our case, a more rustic puree works.

    2. Peel and finely chop the onion. Fry in a pan in 2 tablespoons of oil. The photo shows that I also hardened red onions. That's because I had it by chance and I had to use it, but it doesn't matter. Add the minced meat and add a pinch of pepper and a pinch of salt. You can use any kind of minced meat, as you prefer.

    3. When the meat has changed color and caught the heat for two minutes, add the bell pepper, cut into larger pieces or broken by hand. For the attraction it is good to have various colors.

    4. Stir, let the pepper boil for another minute and put 3-4 tablespoons of diced tomatoes in broth or a cup of tomato juice. Homogenize and in two minutes turn off the heat.

    4. While we have hardened the meat, the potatoes have boiled and we can prepare the puree. Place a first layer of minced meat, with onion and pepper, in a suitable tray. We put a second layer of mashed potatoes over this first layer.

    5. Beat the egg with the cream until smooth. Pour evenly over the puree until it covers the entire surface.

    6. Put the tray in the hot oven for approx. 40 minutes. Musacaua will be ready when it swells and blushes nicely.

    Remove from the oven and can be served hot but also cold. Cold cuts much better, but this is a secondary aspect. Garnish with greens as you prefer. I sprinkled fresh basil because I like it and because the basil grew nicely on the window, in pots. But about herbs, which I say are good to plant at home, I will write something next week. I also wrote on the site about the Turkish moussaka which is something other than the one prepared mainly in our country, but also about the unique moussaka with sour cabbage.



Comments:

  1. Parth

    Can't believe you :)

  2. Beaton

    Congratulations, great idea and timely

  3. Sazilkree

    I read it a week ago, I wanted to comment, but I forgot, but here is such a discussion :)

  4. Bajas

    Improbably!



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