Posts Tagged ‘Potato’
The traditional meat pies are usually made with eggs. They help bind the meat with the remaining ingredients to achieve a textured, firm cake. However, if you are allergic to eggs or any other reason you want to put aside these ingredients , you can make a meatloaf without eggs using potato flakes, bread crumbs or rolled oats quick cooking as a bonding agent. Add finely chopped vegetables to flavor the meat pie.
3 tbsp. olive oil 3/4 cup chopped onion Pan 3/4 cups rolled oats quick cooking.
Heat oven to 350 degrees F (176 º C). Read the rest of this entry »
Potato Gratin Bolognese tastes very aromatic and spicy, if you used fresh marjoram for the bolognese and freshly grated parmesan and edam for potato gratin. A waxy variety potatoes as potatoes cook at all. The water then drain and place the potatoes in cold water for rapid cooling. Peel the carrots, onion and garlic cloves and cut into fine dice. Heat olive oil in a frying pan made of stainless steel. Stir-fry the minced vigorously.
Add carrots, onion and half the garlic and fry lightly over medium heat. The ground beef with pepper, salt and fresh marjoram flavor strong. Stir in tomato paste and Stir-fry lightly. Half a can of tomatoes (about 240 g drained weight) add and crush with a wooden spoon something. Preheat the oven to 200 °. Peel potatoes and cut into slices. Bolognese fill in a baking dish and spread the potatoes on the way up to see in the picture. Creme fresh and cream until smooth and season with pepper, salt and remaining garlic. Read the rest of this entry »
Spinach with potato pancakes taste best when used fresh spinach. Outside the season you can also use frozen spinach, which should be thawed before then, however, as gently as possible. A floury variety Peel potatoes, wash and grate coarsely. Kartofferaspel in a bowl and mix with flour for so long, until the flour is completely absorbed. Potatoes with salt and cover the bowl with a plate of good, so the potatoes do not brown. Heat a large nonstick pan, butter heavily.
Per 100 g potato pancakes potato mixture into the hot butter and lard to give apart flatten with a spoon to potato pancakes. Once the edges are golden brown start of the potato pancakes, reduce the temperature and turn the potato pancake with a spatula. Potato pancakes from the other side is also golden brown, remove from the pan in the oven and keep warm at about 50 °. From spinach to remove stems. Wash spinach, spin dry in a salad spinner and cut into bite-size pieces. Peel onion and cut into fine dice. Omit butter in a large enough pot. Stir-fry onions in butter over medium heat and add the spinach. Spinach saute briefly, with freshly ground salt and pepper and place a lid. Read the rest of this entry »
Hack medallions with potato pancake is a festive dish that can be well prepared and tastes delicious. Tartare with pepper and salt seasoning and knead. The Tartar into 4 equal pieces and shape medallions. This works especially easy if one forms from the Tatar balls, placed in a ring and Garnier with the matching washer flattens. Wrap the root medallions with bacon into strips. Peel the potatoes for the potato pancakes and half an onion, both finely grind and mix.
Pour the potato mixture into a clean dish towel or cheesecloth and squeeze vigorously twisting the cloth. The dry potato pulp into a bowl and mix with a small organic egg, flour and salt. Small organic carrots peeled and cut crosswise diagonally once, like to see in the picture above. Omit butter in a saucepan, saute the carrots in it briefly, add vegetable broth, put on a lid and simmer the broth again. The temperature set to medium and cook the carrots in not too soft, about 15 minutes.Heat two pans each half of the butter. Read the rest of this entry »
Rhenish Sauerbraten should take at least 2-3 days in the marinade to the beef is tender and the spices can develop fully. Traditionally Rhenish sauerbraten with potato dumplings and apple compote served as a side dish. Braised beef in a large bowl set. Pour the marinade for red wine and red wine vinegar in a saucepan with a bay leaf, peppercorns and allspice to taste. Peel the carrots, parsley and celery root and cut into small cubes. The vegetables in the marinade and boil again sparkling.
The marinade to cool, pour over the beef and cover the bowl with a lid or plate. Rhenish Sauerbraten should take at least 2-3 days in refrigerator. Turn over from time to time in the stain, so that the Rhenish Sauerbraten is stained evenly. Then the marinated beef with a slotted spoon from the marinade and pat dry with kitchen paper. Keep the marinade for later. Heat the lard in a casserole and fry the strong Rhenish Sauerbraten round strong. Pour the marinade through a sieve and the vegetables briefly mitsch tumors. Something pickling liquid, about 1 ladle full, and pour tomato paste stir into the sauce. Read the rest of this entry »
Baked sweet potato to use for the best two equal-sized sweet potato of 250 g in weight, so that in the oven at the same time will do. Preheat the oven to 200 ° or 175 ° Preheat convection. Sweet potatoes under running water to clean well and with a sharp chef’s knife the length in half.
The cut surfaces with salt and pepper and sprinkle with grated Emmental cheese. Sweet potatoes on a baking sheet and on the middle rack for about 30 minutes even bake. Meanwhile curd with milk until smooth and season with pepper, salt, paprika and parsley. Some spring onions for decoration, as seen above in the picture aside. Remaining spring onions under the cheese mix. Veal escalope with kitchen paper, pat dry and cut into strips. Heat the canola oil in a frying pan and fry the slices of veal cutlet is strong on the high temperature short. Reduce the temperature to medium and fry the meat in about 3-4 minutes finished. Season veal with salt and pepper then. Baked sweet potato with cottage cheese and veal cutlets on plates and sprinkle with the scallions set aside.
*500 g Sweet potatoes
*80 g Emmentaler cheese,grated
*250 g quark
*2 tablespoons milk
*50 g spring onions
*200 g veal cutlet
*1 tbsp rape oil
2 servings – 664 calories per serving
** – 30 min Prep – 30 min Total
Use for potato croquettes best one floury variety of potato. Peel the potatoes in salted water and bring to a boil. Then in about 20-25 minutes to cook at all. Drain and dry steam. Still warm press through a potato ricer or mash with a potato masher. Stir in hot milk gradually. Add butter and beat the puree easily. Season with salt and nutmeg. Stir egg yolks and add an include so much flour that the potato mixture is malleable.
That depends on the size of the egg yolk. The dough should remain a little sticky, so it does not taste too much like flour and potato croquettes remain soft on the inside. With floured hands, shape small rolls and place side by side on a board. Easier and quicker it, especially in larger quantities when the potato into a piping bag filled (without nozzle) and the mass injected through the large hole as a long string on the lightly floured work surface. Read the rest of this entry »
Potato dumplings are not only in Bavaria is a popular accompaniment to roast pork or pork. The best way to cook potatoes the day before, the one ungepellt kept in a refrigerator to prevent it from drying out. Before cooking, the potato dumplings, the baked potatoes are then peeled and forced through the potato ricer, or with the coarse side of a square grated potato, so the potato dumplings in Bavaria are also often called potato dumpling.
Mix flour with the potatoes, add eggs and season with salt. The potato dough with floured hands knead smooth. Depending on the size of the eggs may still add flour until the dough is not sticky and forms can be more. But do not use too much flour to the potato flavor is not superimposed. The dough should remain soft. A work surface lightly with flour, shape the dough into a roll and divide into six equal pieces. In a large soup pot salted water to a boil bubbly. The potato dumplings should have enough space to swim in the water. Reduce the temperature. With moistened hands, roll six potato dumplings, as seen in the picture above, and gently slide into the water to cool. Read the rest of this entry »
Potato pancakes can also cook in large quantities in the oven and keep warm at about 50 °. Potato pancakes taste very good if you sprinkle them with sugar and served with homemade apple sauce or apple sauce. Even with turnip tops, or a slice of black bread with butter, potato pancakes are served. A waxy variety Peel and wash potatoes, drain and rub with the use of a food processor finely grind.
Peel the onion, also finely grind and mix with the potato mixture. The grated potato mixture into a clean dish cloth and squeeze out the juice. Beat the eggs with the potato mixture and stir in flour. The batter for the fritters with pepper and salt. Heat 1 tablespoon oil in a nonstick pan and bake for three potato pancakes. 1 tablespoon for each potato cake potato mixture into the pan and spread it with a spoon to a small potato pancakes, as shown in the photo above. Read the rest of this entry »
Hungarian potato pancakes can be either rich as a side dish with fried meat, or serve with sugar and cinnamon for dessert. Peel potatoes, wash and coarsely chop and place in a small saucepan. Cover potatoes with lightly salted water, put on a lid and bring to boil potatoes. Reduce heat and potatoes in about 20 minutes to cook at all. Possibly, still existing Drain the potatoes and let evaporate a little.
Press the potatoes through the potato ricer while still hot and mix with an egg. Potatoes may still seasoning with a pinch of salt and nutmeg. Mix flour with soda and stir into the mashed potatoes. Without a deep fryer basket insert to 180 degrees heat. Moisten slightly with a tablespoon of water and cut-off around 9 equal pieces from the mashed potatoes. You should like to see in the picture above, have an irregular shape. Read the rest of this entry »