Wash the potatoes, boil them in water with a pinch of salt, let them cool, then peel them.
Put the potatoes on the grater together with the peeled onion, cheese and put them all in a bowl. Add the eggs, flour and chopped green parsley. Season with salt and pepper to taste.
If the pork is not cooked as I had it, beat it with a hammer, season it with salt and pepper, to taste and fry in melted butter, let it cool a little, then cover with the dough. of potatoes.
Fry the slices with the dough in a little hot oil on both sides until golden brown. Serve hot with a vegetable salad.
I haven't had a bad time yet. I just like to try unique culinary combinations. This is the fancy version, the truth is that I like to use everything I have in the kitchen, especially if it should be thrown away & # 8230 This is how these muffins with mashed potatoes appeared.
We like fresh food. I'm sure that's why I spend so much time in the kitchen & # 8211 can't make dinner for the next day. And we eat mashed potatoes on the spot or at most the next day. Maximum.
This time I made more mashed potatoes than I expected (mine didn't bother too much with eating the potatoes either) and stayed the next day. I just said I'd try to give them something else now.
I have experienced such moments before and when I did potato pie and minced meat. Or chicken breast in special crust. On both occasions I used what I had at hand to create something special.
For the dough: 2 cups white wheat flour 2/3 cup water 2-3 tablespoons oil 2 tablespoons apple cider vinegar 1/2 teaspoon salt.
For the filling: everything your heart desires: cheese + eggs + dill, potatoes + green onions, cabbage + mushrooms or whatever your taste buds would enjoy.
Method of preparation
Mix water, oil, vinegar and salt.
In a bowl sift the flour, make a hole and pour the liquids.
Knead a firm dough. Let it rest for 10-15 minutes under a towel,
then we turn it over on a floured surface and knead it once more, until we obtain a smooth sphere.
Cut the dough into 9 parts. From the amount of ingredients for the dough we can get 9 pies. I prepared 3 servings = 27 pies.
From each piece of dough, knead a ball with the palm of your hand and place them on the table sprinkled with flour.
Cover with a warm napkin and let it rest for 30 minutes.
At first it was harder for me to divide the dough perfectly. My pies were uneven.
A scale helps me a lot, after which everything becomes simple.
After the rest time, spread a sheet a little bigger than a dessert plate and put them on a well-oiled surface. Grease each sheet of dough in the same way with oil.
And so on until we stretch them all.
Then grease the work surface with oil, as well as the hands. Spread a sheet of dough on the table until it becomes transparent.
Turn one side and put the filling.
For the filling we boiled the potatoes as for the puree, then we chopped them (but not as finely as for the puree), we added a few eggs and a good bunch of green onions, we seasoned with salt and pepper.
Spinach with cabbage and mushrooms:
For them I finely chopped white cabbage and seasoned it with an onion. When it has softened slightly, add the chopped mushrooms. We keep them on the fire until they are ready. Season with salt and black pepper.
And those with cheese:
combine fresh cottage cheese, eggs and dill, plus a pinch of salt.
Arrange the filling and roll carefully with your hands.
we rotate in a beautiful spin.
And so we repeat with the others.
Arrange the pies on a tray lined with baking paper and greased with a little oil.
Bake for about 40-50 minutes, until nicely browned.
When they start to catch the face, we grease them with egg or egg + cream. So, if you like crispy and crumbly pies, grease them with egg. And for tender and soft pies, add a tablespoon of sour cream for each egg.
In a bowl put flour, make a hole in the middle and add 1 egg, 1/2 teaspoon salt, 1/2 glass of milk and 1/2 glass of water. Knead the crust by hand until it no longer sticks to the fingers. Let it rest for 20-30 minutes.
Meanwhile, prepare the filling:
mix 300 g of cheese, 2 eggs and salt.
With the rolling pin, spread a thin sheet of dough, about 2 mm thick. Use a glass to cut discs.
Put a teaspoon of cheese on each disk of dough, then glue.
The dumplings are boiled in a pan with boiling water and salt. Boil for 10-15 minutes, stirring with a wooden spoon. From the moment they rise to the surface, the dumplings are boiled for another 4-6 minutes. Strain and drain excess water.
An easy to make dish that matches a lot of garnishes. Schnitzels have been on the Romanian table for many years, and over time the recipes have become more and more inventive. If you don't want to spend a lot of time in the kitchen, but still have a delicious and tasty dish, chef Cătălin Scarlătescu has revealed his secrets.
The nice chef even joked during an interview and said that if he patented this recipe, he was a millionaire today. You can also cook like a party at home, if you take into account the tricks of Cătălin Scarlătescu.
The chef said that the idea came to him more than 17 years ago, when he was employed on a terrace. "Everyone had gone crazy with chicken croquettes in 2003, this recipe was a bestseller on our terrace. At one point, a customer asked me to do something with chicken chops, to be different. I was nervous in the kitchen. I took a bag of cornflakes that were there and hit the wall and the table with it, I heard how they were crushed and it occurred to me to give them through the crunchy obtained. "If I patented the idea then I was a millionaire today.", declared chef Cătălin Scarlătescu, according to Adevărul.ro.
The trick that Cătălin Scărlătescu uses is related to the schnitzel crust.
Even if it is a little different from the classic one, chef Cătălin Scarlătescu's recipe is just as simple to prepare, but it has a special flavor, given by the bread prepared from crushed cornflakes and honey.
Because the mashed potatoes left over from the next day are not so tasty reheated, we can use it in various recipes for puddings, muffins, or savory doughs as in this recipe: Pancakes with dough from the mashed potatoes left over to the next day.
Pancakes with mashed potato dough
The recipe for mashed potatoes is simple and can be adapted to everyone's preferences. You can add various spices, greens, other vegetables, etc.
Here's what we need for the Pancake Pancake Dough Recipe for the next day:
How to prepare the recipe for Pancakes with mashed potato dough left for the next day.
& Icircn the mashed potatoes & icircncorporate the 3 eggs, then dilute the composition with cold milk. Add the chopped greens and hot pepper jam. The hot pepper jam is optional, but it gave a pleasant taste and added color to the dough.
Incorporate the flour into the dough and dilute again, but with mineral water. If you want fluffier pancakes, you can add a little baking powder. Dough for mashed potatoes it will have a slightly thicker consistency than the classic pancake batter. Let the dough rest for 10-15 minutes. Then bake the pancakes in a non-stick pan, greased with a little oil or a little butter.
We can fill the pancakes with various creams, such as a cream cheese with greens and cucumbers, a cream or a tuna paste, a cream of mushrooms, etc.
Pancakes with mashed potato dough
They are delicious & icircndifferent from the filling used and can be served as an appetizer, or can be packaged.
Turkey breast schnitzel, served in potato dough
Mashed potatoes with pork and pork chops, eggs and flour
Pork schnitzel recipe stuffed with brain mixture, pressed ham and eggs, au gratin with cheese
Breaded beef schnitzel, fried in oil after passing through flour, beaten eggs and breadcrumbs
Good news: if you (or a loved one) have a gluten intolerance and are longing to dip a freshly fried cookie in a glass of milk, you've come to the right place. Whether you are preparing for yourself or a family member, we have put together the most amazing gluten-free cakes to reduce your cravings that taste as good as the original recipes. There are classics, such as chocolate-free cakes with chocolate or peanut butter cakes. We also have in the store some delicious gluten-free cakes and twists on traditional snacks.
Gluten-free cookies as delicious as these will surely disappear quickly from the dessert table. Chocolate coated candies go into the dough for the perfect amount of sweet, chewy and salty in every bite.
Gluten intolerance or not, this recipe for gluten-free peanut butter cookies happens like this with one of our favorites. The best part is that they only need them
Buy it: OXO Nonstick Pro Cookie Sheet ($ 25, Target)
Slightly clear on the outside, but perfectly chewy on the inside, this gluten-free chocolate cake recipe is almost identical to our traditional recipe. The only thing that differs is the use of our homemade gluten-free flour mixture (the recipe follows the cookie recipe).
Get ready for your house to smell like Christmas. These gluten-free cookies taste like our classic snickerdoodles, but they suit your allergic needs.
Kitchen Testing Tip: To ensure that gluten-free cookies are a success, follow our multi-purpose gluten-free flour mixture recipe. This blend is how the recipes were developed and is the ideal cup substitute for most recipes that require universal flour.
Our test kitchen has developed a gluten-free cake batter that is safe to eat with coconut flour, almond flour or oatmeal. Gluten-free monster cookies can be customized to your liking, so you go crazy with all the mixes you want.
You will want to mark or set this gluten-free cookie recipe statistic! Cut into your favorite festive shapes for Christmas, Easter or even just a weekend baking session. Garnish with ice cream or powdered sugar with colored sugar before baking for a simple, elegant look.
Buy it: Wilton 40-Piece Holiday Biscuit Cutter Set ($ 17, Bed Bath & Beyond)
To turn these gluten-free cookies into their huge size, we take out a whole cup of dough on the cookie. The result is a delicious ginger cake with a light crack of coarse sugar covering the outside.
Buy it: Open Kitchen Stainless Steel Measuring Cups ($ 20, Williams Sonoma)
When you can't decide between chocolate cakes or bread, these gluten-free birds are the answer. The oatmeal and almond biscuit crust adds just a little nut to the flavor of the single-pan biscuit bars. Bonus: they meet in less than an hour.
Related: 27 fabulous cookies and bars without baking - no oven required
For a healthier twist on cookies, these gluten-free cookies without baking have arrived on the spot. Bite-sized cookies are naturally sweetened with honey, making them the perfect energizing snack for gluten-free friends while avoiding refined sugar.
For a gluten-free brownie recipe that is also Paleo-friendly, these are a real treat. We used cassava flour as a base here, which is made from grinding cassava (aka yucca root). If you haven't had it, cassava has a really neutral flavor, so you'll only taste delicious brownies without tasting like a vegetable.
Blondies are the golden version of brownies for anyone who wants the taste of a delicious chocolate chip cookie - fast. Allow the gluten-free cookies to cool slightly first in the pan (we know, it's hard) on a grill before dipping.
Kitchen Testing Tip: Keep a batch of any of our gluten-free cookies in the sugar freezer late at night.
Here's a slightly gluten-free cookie recipe that tends to land on a bunch of all-time favorite cookie lists. Be sure to buy gluten-free rolled oatmeal (regular oats can be contaminated with gluten-free ingredients). We've added a handful of shredded peanuts to this gluten-free cookie without baking, but you can leave them out if you prefer.
Buy it: Bob's Red Mill Old-Fashioned Gluten-Free Laminated Outen ($ 6, Target)
Our recipe for gluten-free oatmeal biscuits tastes even better when prepared with fluffy marshmallow cream. If you don't have gluten-free oatmeal on hand, simply pulse the rolled oats in a blender or food processor until it has a fine, flour-like consistency.
Buy it: Cuisinart 8-Cup Food Processor ($ 100, Crate & Barrel)
Hello dear lusts. Today I prepared LENT POTATOES WITH POTATOES. My father fasted for a few weeks and during this time I experimented and prepared several fasting (or vegan) recipes. In the end, I had a craving for dumplings and here I prepared these dumplings with potatoes and they were eaten primarily because we all liked them. In the end, I couldn't wait to share this recipe with you. You can also prepare it at any time, not just during fasting. I hope you like my recipe today and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!
Difficulty: Small to Medium
Preparation time: 40 minutes
Cooking time: 20 minutes
Waiting time: 30 minutes
Number of servings: 4-6