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The potatoes are washed very well and boiled in their skins, in salted water. Boil until the fork enters them easily. Pass under a stream of cold water and peel, then coarsely pass with a fork.
The cottage cheese mixes well with the sour cream. match the taste of salt and pepper and add a little chopped green dill.
In a heat-resistant bowl greased with butter, put a layer of potatoes, sprinkle with salt, pepper and a little ground rosemary. From place to place we put the diced butter.
Put the cottage cheese in an even layer, then the chop slices.
Cover with the rest of the mashed potatoes and a generous layer of grated cheese. We place the olives around the pot, forming a border.
Bake over medium heat until melted and golden. Serve hot.
How to make a layered salad with chicken, mushrooms, corn, potatoes, beets & # 8211 Poienița Salad?
Ingredients for a layered salad
Here are some of the ingredients needed to make this salad.
Let's take them one at a time. All these salads that make up the layers can be prepared in advance a day and stored in the refrigerator.
Dressing mayonnaise with Greek yogurt for layered salad
Make a classic mayonnaise from 4 fresh raw egg yolks rubbed with mustard in which the oil is gradually added. At the end, season with salt and a little lemon juice. You can find the recipe in detail here & # 8211 including helpful tips if you cut mayonnaise. The mayonnaise thus obtained (approx. 400 g) is mixed with 400 g of Greek yogurt and tasted with salt again. Then refrigerate.
Prepare sautéed mushrooms in a pan
Fry the fresh mushrooms for a few minutes in a well-heated pan in which a tablespoon of oil has been placed. Work on high heat & # 8211 see here in detail. Mushrooms should brown lightly. At the end, season with salt and pepper and leave to cool.
Preparation of chicken breast salad
The boneless chicken breast is cut in half in thickness so as to obtain thinner slices. They should not be beaten but only lightly seasoned with salt and pepper and then greased well with oil. Chicken breast slices fry quickly in very well heated grill pan & # 8211 see here in detail. Then remove to a plate and leave to cool. After cooling the meat is cut into cubes with a side of 1 cm which is mixed with 2-3 tablespoons of dressing. Season with salt and pepper and refrigerate.
Preparation of beetroot salad
You can use a jar of pickled beetroot from the pantry or from the trade & # 8211 see here how it's done & # 8211 or you prepare this salad from scratch. Boil the beets in salted water until soft. It can be baked in the oven & # 8211 see both methods here. Then leave to cool and peel using rubber gloves because the red pigment stains the hands. Peeled beets cut into 1 cm cubes that are seasoned with salt, pepper, a little white table vinegar, 1 teaspoon finely grated horseradish and then mix with 2-3 tablespoons of dressing. If you choose beets from the jar then it is enough to drain it well, cut it and mix it with dressing and a little grated horseradish. Beet salad can be refrigerated.
Preparation of layer of boiled potato salad
Boil the potatoes in their skins in salted water. Cool, peel and cut into small cubes of 1 cm. They are placed in a bowl and seasoned with salt, pepper and a little lemon juice. Add 2 tablespoons of olive oil and mix everything carefully. Potato salad can be refrigerated.
Potatoes and minced meat in layers, in the oven & # 8211 The tastiest casserole & # 8211 Quick and easy recipe
In a pan, fry the meat until white. Add salt, pepper and crescent onion, chopped mushrooms and finely chopped tomatoes.
Mix well, add a little water and boil everything for 15 minutes.
Add the boiled, peeled and sliced potatoes. Pour the cream into the pan and add half the amount of grated cheese.
Mix carefully. Transfer everything to a pan greased with a little butter. Sprinkle the remaining cheese on top and put the tray in the preheated oven at 200 degrees Celsius, for about 20 minutes.
Note: according to preferences, we can put the meat and potatoes in the tray in layers, in which case we do not add the potatoes over the meat, but directly in the tray. We can put cheese between the layers.
1. For the polenta, boil salted water and, when it boils, pour the cornstarch in the rain, stirring constantly. Bring to the boil.
2. Meanwhile, fry the meat only in the fat left by the pork breast.
3. Grease a baking dish with butter and then put alternate layers of polenta, grated cheese and sausages until the ingredients are exhausted.
4. The last layer should be polenta that is greased with a little butter. Bake for 30 minutes. It is brought to the table with scrambled eggs on top.
Napoleon style layered cake
This good layered cake was Napoleon style!
I had been planning to cook for a long time Napoleon's cake, especially after I tasted it from my good friend Dia (Claudia Baban & # 8211 Cooking words and flavors), on the occasion of one of the successful meetings of the lovely chefs.
I saw that there are many options for preparing this cake, it's also normal, because in a recipe, everyone puts their mark according to taste, as I did.
The sheets and the cream, I prepared them according to Dia's recipe, but I also added some blackcurrant jam, as I saw that Ela (Divine Taste) did.
It didn't look like one tort Napoleon classic, I'll explain why, but I liked it, however, as it showed at the end, and the taste was great.
A very good looking layered salad!
Another tasty and good-looking salad recipe for the festive meal!
-50 gr of apricots or prunes
METHOD OF PREPARATION:
1. Line the form with cling film, spread the first layer of potatoes through a large grater and cover with mayonnaise.
2. Tear the meat along the fibers, add the next layer and cover it with mayonnaise.
3. Follow the eggs passed through the large grater and again mayonnaise.
4. Sprinkle with chopped walnut kernels and chopped apricots. Add a layer of mayonnaise.
5. At the end, spread the cucumbers through the large grater and the chopped coriander, then the mayonnaise.
6. Roll a roll, helping yourself with the food foil, wrap it and put it in the fridge for a few hours.
7. Transfer the roll to the tray, grease it with mayonnaise and place a few strips of baking paper on the diagonal.
8. Decorate the salad with pomegranate seeds, then remove the baking paper and add peas and grated cheese.
It looks so beautiful and appetizing! The result will exceed your expectations, and the taste of the salad will conquer everyone!
New potato season: 5 delicious and easy to prepare recipes
We are in the season of new potatoes - one of the favorite vegetables of Moldovans, if not the favorite. We hope you will be inspired by our selection of recipes and adapt them to your liking.
CHISINAU, May 24 - Sputnik. Many nutritionists oppose the view that potatoes make you fat. They are not a danger to the figure, if they are prepared dietary - baked, boiled, stewed. They have the advantage of being both tasty and filling - not for nothing are they called "second bread".
Some will be surprised, but potatoes also contain significant amounts of vitamin C, with an important role in fighting infections and fatigue, potassium, which ensures good blood pressure, as well as B vitamins, iron and zinc.
We present 5 recipes with new potatoes: New potatoes with baked peel, Potatoes au gratin with smoked salmon, New potatoes with cottage cheese and vegetable sauce, New potato soup with parsley, Potatoes with baked chicken breast.
New baked potatoes
Potatoes eaten in shell are excellent for weight loss - the peel is rich in dietary fiber, stimulates fat metabolism, regulates cholesterol and blood sugar levels.
It is prepared as follows: the potatoes are washed very well, then they are cut into thin slices, without peeling them and without completely separating the slices from each other. The potatoes thus cut are put in the oven and left on low heat until soft. Serve hot, "bathed" in yogurt or kefir, after being salted and seasoned according to preference.
Potatoes au gratin with smoked salmon
Ingredients for 4 servings: 750 g new potatoes, 200 g smoked salmon, 100 ml sour cream, 100 ml yogurt, salt, pepper, a sprig of green dill.
Preparation: Peel the potatoes, wash them, cut them into thin slices. Place in a greased bowl in alternating layers with smoked salmon cut into thin slices.
Mix the cream, yogurt, salt, pepper and chopped dill and pour over. Bake in the oven, on the third stage, for about 45 minutes.
New potatoes with cottage cheese and vegetable sauce
Ingredients (for 4 servings): 1 kg new potatoes, 100 g sour cream, 250 g cottage cheese, 50 g grated cheese, 4 tablespoons milk, salt, pepper, 1 clove garlic, 1 bunch green onions, 1 bunch radishes, 1 bunch of parsley, 3-4 small tomatoes.
Preparation: Wash the potatoes and peel them, boil them in salted water for 20 minutes.
Mix the cream with the cottage cheese, cheese and milk, salt and pepper.
Peel a squash, grate it and squeeze the juice.
Peel and chop the radishes and green onions, chop the green parsley, cut the tomatoes into cubes. Mix with the cheese composition, taste the salt and pepper again. Cover the hot potatoes with the sauce.
New potato soup with parsley
Ingredients: 150 g new potatoes, 50 g onions, 1 tablespoon melted butter, 750 ml boiled water with a soup spice, 125 ml white wine, 100 g cream, 1 bunch of parsley, salt, pepper.
Preparation: Wash the potatoes well and grate the thin skin. Peel an onion and cut it into quarters. Melt the butter in a saucepan, bring to the boil, then add the onion and potatoes and simmer for a while.
Add the boiled water with the spice, put the pot on the fire and when they are soft, pass them through a sieve, with all the liquid.
Add the wine, bring the soup to a boil, then add the cream. Taste the salt and pepper, and finally add the finely chopped parsley. The soup acquires a special taste if you add a nutmeg powder.
Baked chicken breast potatoes
Ingredients (4 servings): 1 kg of crumbled potatoes, 8 thin slices of chicken breast (80 g each), salt, pepper, 1 teaspoon olive oil, 3 cloves garlic, 2 sprigs of rosemary, 1/4 l concentrated meat juice (spice + water).
Preparation: Peel the potatoes, wash and cut into very thin slices. Salt and pepper the slices of meat (on both sides) and place a layer of potatoes, a layer of meat, etc. in a form of oiled pudding. Peel the garlic, finely chop, mix with the rosemary needles and sprinkle over the potatoes. Pour the meat juice on top, put it in the oven heated to 220 degrees C and let it penetrate and au gratin for 35-40 minutes.
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Layered salad & # 8211 a simple but memorable appetizer! A recipe that every housewife should know!
We present you the recipe for a layered salad, which is just as good for a family dinner as for a festive meal. Although it is prepared from the simplest and most accessible ingredients, it conquers with its irresistible aroma and intense taste. It is a light and filling salad at the same time. With such an aperitif, the daily dinner will turn into a real celebration.
METHOD OF PREPARATION
1. Boil the peeled potatoes in a saucepan with water. Drain them and let them cool. Clean them and pass them through the large grater.
2. Boil the carrots in a saucepan with water. Drain them and let them cool. Clean them and pass them through the large grater.
3. Boil the eggs in a saucepan with water and a pinch of salt. Let them cool and clean them. Separate the egg whites from the yolks. Put the egg whites through the large grater and the yolks through the small grater.
4. Cut the crabs sticks. Mix them with the melted cheese, cut into small cubes.
5. Place the salad in layers, as follows: 1/2 of the amount of grated potatoes, crab with melted cheese, grated egg whites, remaining potatoes, grated carrot. Grease each layer with mayonnaise.
6. Grease the last layer of the salad with mayonnaise, then sprinkle the salad with grated egg yolk.
Special layered cake
Pr & # 259jitur & # 259 special & # 259 & icircn layers is a dessertt, as the name suggests, something more special. It can be prepared for New Year's Eve or it can be served just as well on a Sunday.
According to Wikipedia & bdquoType of raisins depends on the grape variety used. Raisins are made to have a range of sizes and colors such as green, black, blue, purple and yellow. The grape varieties from which the raisins are made are, in general, the ones made from Sultanina & # 537i Flame Seedless. Raisins are traditionally sun-dried, but can be artificially dehydrated in water.
Photo: Pr & # 259jitur & # 259 special & # 259 & icircn straturi- Arhiv & # 259 Burda Rom & acircnia
& Icirc & # 539i need for dough:
200 g butter
250 g f & # 259in & # 259
4 or & # 259
1 tablespoon & # 539 & # 259 baking powder
300 g f & # 259in & # 259
150 ml of milk
& Icirc & # 539i need for stuffing & # 259:
900 g sweet br & acircnz & # 259
300 g sm & acircnt & acircn & # 259
4 or & # 259
300 g zah & # 259r
3 tablespoons gray & # 537
150 g raisins
2 sachets of vanilla sugar
shaved shell from 1 l & # 259m & acircie
esen & # 539 & # 259 de rom
40 g butter for the tray
f & # 259in & # 259
& Icirc & # 539i need for glaze & # 259:
100 g chocolate & # 259
1 tablespoon & # 259 rom
2 tablespoons butter
Prepare the dough:
Mix the butter with the sugar, then add the egg whites. Gradually add the flour, baking powder and milk, and at the end, whiten the foamy whites. Homogenize the composition and leave it to rest.
Please fill in the following form:
Mix the eggs with the sugar, until it dissolves. Add sweet cheese, sour cream, aromas and raisins. Peel the apples and put them on the large grater.
Spread the dough on a baking sheet the size of a tray (25 times times cm), which you have previously greased with a little butter. Sprinkle the dough on the tray, sprinkle with the gray, spread the grated apples on top and place the composition with the braised cheese. Bake over medium heat, in the preheated oven, 45-50 minutes.
Ask for glaze on:
Melt the chocolate on a steam bath. Mix it together with the butter and rum. & Icircntinzi glazura pe pr & # 259jitur & # 259 & # 537i o & # 539ii la cold, s & # 259 se & icircnt & # 259reasc & # 259. Place the cake with a moistened cloth.
Preparation: 30 minutes Baking: 50 minutes
Re & # 539et & # 259 de Rozalia Ciobanu, Ocna Mure & # 537, jud. Mure & # 537