I peeled the potatoes and cut them into fairly thin slices. I cleaned and cut the leeks into rounds. I cut the kaizer into thin slices.
I put aluminum in the baking tray, I put a layer of potatoes on the scales, I sprinkled the pieces of kaizer, then the bellows cheese and the leeks, and on top another layer of potatoes, all the scales. I put salt, pepper, spices, I dripped a little oil , I covered with aluminum and put it in the preheated oven until the potatoes are soft. I sprinkled grated cheese and baked the pan for another 10 minutes. I also portioned the table. I served it with cream, so as not to deny my nickname.
Roasted potatoes on the tray - the ideal garnish for lamb
Although nutritionists do not recommend the association of "heavy" meats (and baked lamb falls into this category) with potatoes, regardless of how they are cooked (boiled, fried, baked, fried, stewed, etc.), from Year to Easter we can deviate from the canons of healthy eating, making us head with such delicious combinations (I said "delicious" not "healthy", right?).
What do you need?
- 6 - 7 large white potatoes (about 1 kg of potatoes)
- 1 tablespoon olive oil
- ½ teaspoon of dried oregano
- Sea salt, freshly ground mixed pepper - to taste.
How do you proceed?
Wash the potatoes well and boil them in salted water for about 10-15 minutes (since the water starts to boil).
After they have cooled a bit (so as not to destroy your epidermis when handling them), peel them and cut them into generous slices (almost like wedges).
Put them in a large tray, sprinkle with olive oil and season with salt, pepper and oregano. Spread them in a tray in a "monomolecular" layer, without overlapping.
Put the tray in the preheated oven at 220 ˚C and let the potatoes brown for 35-40 minutes.
From time to time, apply a wooden spoon through them, so that they brown evenly on all sides.
Serve as a garnish for lamb steak. I did very well with the pan-fried lamb chops, together with the corresponding seasonal salad and a glass of semi-dry Merlot from Recaș.
Golden and spicy potatoes (spicy potatoes)
Golden and spicy potatoes (spicy potatoes). A simple and quick recipe for baked potatoes, sprinkled with a special mixture of spices. Reddish peel and soft, creamy core. A recipe for the Rina Diet (starch).
I did these potatoes on the tray one day I was on the run. I had completely different plans for this day in terms of the menu but I had to do something in 10 minutes and finish some documents. Here's what came out: a wonderful food! Until the potatoes were cooked, I did my homework.
This time I chose a simpler option. These potatoes on the tray they can be eaten as such (fasting food, vegetarian) or as a side dish. I finally did with grilled marinated cutlet.
5-6 potatoes, boiled, sliced, 1 small polenta, 1 cup of jumari, 4 boiled eggs, onion (cut fish), 150 g bellows, 200 g sour cream, 1/2 glass of milk, 1 tomato for garnish, 50 g margarine for greased tray, salt and pepper to taste.
Difficulty: low | Time: 55 min
The tastiest potato stew with meat. Ingredients that turn a common dish into a delicacy
With meat or fasting, the potato stew is one of the basic dishes of Romanian cuisine, for which you should not spend too much time near the stove.
A perfect recipe for the days when you want to enjoy a classic dish that reminds you of the delicious and generous taste of grandma's food, is the potato stew with meat. For a perfect taste of this dish, the Sălaj gastronome Mircea Groza recommends the use of two types of pork: mussels and ribs. In addition, you need potatoes, an onion, a pepper, cornmeal, pepper paste, paprika, thyme, celery leaves, oil, salt, pepper.
First, prepare the meat: the muscle is cut into slices the thickness of a finger, and the ribs, preferably from the area to the chest, where the bones are shorter and softer, and the meat tastier, cut into individual pieces. Sprinkle with salt and pepper, and then roll the meat through cornmeal, shaking to remove excess.
In a saucepan put three tablespoons of oil, in which you fry the pieces of meat on all sides. When they are browned, take them out in a bowl, and in the remaining oil, simmer a large, chopped onion, then add a diced pepper. Stir continuously to keep from burning. Top with a tablespoon of paprika and a tablespoon of pepper paste, then pour hot water into the pan. Bring to a simmer, while you peel the potatoes, wash them and cut them into cubes.
When the onion and pepper have softened, add the ribs, and when it is half cooked, add the potatoes and, for a special flavor, a sprig of thyme and celery leaf. The pieces of muscle are added when the stew starts to boil, taking into account the fact that this meat cooks quite quickly, and if you keep it on the fire too long, it loses its flavor. Salt and pepper to taste. The stew is served with any kind of pickles.
Potato stew with kaizer
1. Peel the potatoes, wash them and cut them into suitable cubes. Carrot and onion are cleaned, washed and cut into small cubes. In a saucepan I heated the oil. When it starts to sizzle, add the onion and the carrot.
2. I let them harden and when they got a copper color I added the kaizer. I left it for a few more minutes (3-5 minutes) until the kaizer hardened.
3. Add the potatoes, the delicacy, the pepper and add water to cover the potatoes.
4. Let them boil well over low heat. After boiling for 15-20 minutes, add the broth.
5. Let it boil for another 5 minutes. After I stopped the fire I added finely chopped green parsley.
Baked Cabbage Potatoes
Peel the potatoes and cook for 10-15 minutes. Cut the cabbage and the kaizer into slices separately.
Make a sauce from tomato juice in which we put pepper thyme and a little delicate because it is sour cabbage.
Cut the potatoes into four slices. grease a tray with oil, place the potatoes, then cover with cabbage and place the kaizer slices on top.
Pour the sauce into the tray and then the wine and put it in the oven, the tray being covered with aluminum foil. keep in the oven for about 35-45 minutes.
Near the end of the preparation, remove the foil and leave it in the oven for another 5-10 minutes.
Small potatoes in cheese sauce
Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it
Autumn vegetable tart
We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning
Baked potatoes with cheese and bacon
A recipe for baked potatoes with cheese and bacon from: potatoes, bacon, sour cream, milk, instant soup, salt, pepper, cheese and parsley.
- 6 new medium potatoes
- 100 g sliced bacon
- 100 g sour cream
- 200 ml of milk
- 1 teaspoon instant soup
- 200 g grated cheese
- 1/2 bunch of parsley
Method of preparation:
Preheat the oven to 200 ° C. Wash the potatoes well, possibly peel them and cut them in half lengthwise. Cut the bacon into strips. Grease a large, stretched soufflé shape.
Mix in a bowl cream with milk, soup, salt and pepper add 50 g grated cheese and pour into the soufflé. Place the potato halves in the shape, with the cut side up. Spread over the bacon strip and sprinkle with the rest of the cheese.
Salt and pepper everything and bake in a hot oven for about 40 minutes on the middle rail of the oven. Meanwhile, wash the parsley, shake and chop.
Sprinkle over potatoes when ready. Serve with a crispy green salad or a carrot salad.
Baked potatoes with kaizer and onion
1. Turn the oven on and preheat to 180 degrees C.
2. Cut the potatoes into cubes and put them to boil in a pot for 5 minutes until the water starts to boil.
3. Until the potatoes are cooked, prepare the other ingredients: slice the kaizer and cut the onion into scales.
4. In the tray prepared for baking, put the boiled potatoes and drain well. Season the potatoes with salt, pepper and paprika and then add the kaizer and onion.
5. Put the tray in the oven for about 25-30 minutes and occasionally mix with a wooden spoon in the tray.
6. When the potatoes are done, take them out of the oven and grate the cheese over them.
Potatoes with au gratin broccoli & # 8211 Fasting recipe
These Potatoes with Broccoli au gratin are among my favorites, they are so easy to make and they are so tasty that you don't even need anything next to them. The taste of browned potatoes but also their creaminess fascinates me to the fullest.
I have been making them for more than 20 years, being a recipe that I learned in my first job and I can say that I have tried various options, this is my favorite. They can be made as single portions but also on a tray and do not require special ingredients but no very skilled hand in the kitchen to have a good result.
As I said earlier, the ingredients are simple, available to anyone and it is not necessary to fast them with broccoli, they can also be made with smoked ham, smoked bacon or other vegetables such as mushrooms, or just cheese. .
Today I fasted them and served them with a fasting cheddar, the recipe here or click on the photo.
Stay together for the list of ingredients, but also for the simple way of preparation and the result will be truly amazing.
For other fasting recipes, simple, quick to make but also tasty, click here or on the photo
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- 1 kg of potatoes
- 250 g fresh broccoli
- 20 ml olive oil / fasting butter, recipe here
- Salt and pepper to taste
Method of preparation:
We clean the potatoes, cut them in 2 as for puree and wash them.
Boil the potatoes for about an hour in cold salted water. We take the foam as many times as needed.
Boil the broccoli for 30-40 seconds in boiling water. We take them out and put them aside.
Heat a pan with olive oil or vegan butter and add the broccoli, water-soaked potatoes, salt and pepper and mix until crushed.
We can make individual portions using molds or actually pour them into a tray lined with butter / oil and breadcrumbs.
Bake for 12-15 minutes at 180 degrees Celsius or until nicely browned. If you make them with shapes, put a baking paper on the tray, and the portions should have a distance of at least 2 cm between them. You can serve it with fasting cheddar made from carrots and cashews, the simple recipe here or as such.
Simple, fast, tasty and good-looking, but I don't hold you back, I wish you good work and good appetite!