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Bread - specialty with potatoes

Bread - specialty with potatoes

Posted by CulinaryRainbow in Piine
12 Dec 2013 | 1946 views

You already know my passion for the bread making process, or if not, wait to meet me. :) The dough seems to me the most wonderful "plasticine"; they can be shaped in hundreds of ways and can make the time spent in the kitchen a special activity for mothers and children, stimulating their creativity. Today I tried bread with potatoes. A different bread, you will see why. :)


  • 1 kg of flour
  • yeast depending on the temperature of the room where the dough is leavened
  • 1 tablespoon grated sea salt
  • 50 g of warm olive oil
  • 5 medium potatoes for dough
  • 16 medium potatoes for filling
  • lukewarm water as it contains

Method of preparation

To start, boil the potatoes in salted water, meanwhile prepare the rest of the ingredients.
In a large bowl sift 900 g of flour, leave the rest to sprinkle on the work table or for addition, if necessary. With a spoon we make a place where we put the yeast dissolved in lukewarm water and oil. Sprinkle the salt on the edge, taking care not to come into direct contact with the yeast.

When they have cooled, add the grated potatoes and knead the dough until it becomes compact, then leave it to rise. I always knead in the Tupperware bowl and I know that the dough is only good for baking when the lid jumps.

Once leavened, divide the dough into four equal parts.

One by one, we take each piece of dough and spread it with the rolling pin. Sprinkle four grated potatoes over it, a little salt and pepper.

We roll like a cake, then we catch all four ends and weave them.

I moved the bread to the tray on the baking paper after I knitted it. You can weave it directly into the tray.

I baked the bread for about an hour and a half at 180 degrees and cut it as soon as I took it out of the oven. :) I couldn't wait to cool down.

If you liked our recipe "Bread - potato specialty" don't forget to review it.

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Comments (16)

Posted by madi_marin

Put in a bowl water, yeast, sifted flour and salt on top. Mix first with a spoon, then put the dough on the table powdered with flour and ...

Posted by merisor67

We break the yeast in a bowl, add the sugar over it and rub them with a wooden spoon until it liquefies. We heat 200 ml of water, but we are careful not to heat it too much, just a ...

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on 12.12.2013, 18:00
Delicious bread with potatoes!

on 12.12.2013, 18:36

on 12.12.2013, 18:53
Hi! I also often make bread with potatoes!

on 12.12.2013, 18:57
And my mother always makes bread with potatoes, but I didn't think to put potatoes as a filling.
Super your bread

on 12.12.2013, 19:14
It's great!

View all comments (16)


Mai & icircnt & acirci make a mayonnaise from 100 gr of flour, yeast and 2-3 tablespoons of lukewarm water and leave
15-20 minutes, until the composition rises.

Add the eggs, honey, oil, salt and gradually the flour mixture & acircnd after each addition. Knead a thin dough, which is covered and left in a warm place until it doubles in volume.

We divide the dough into smaller pieces that we fill in 2, in 3 and in 4 and leave the dough to rise in the covered tray. Let them rise for 20-30 minutes, grease them with egg yolk and sprinkle the seeds and put them in the preheated oven at 175 degrees until they brown nicely on the surface.

Specialty of Jewish p & acircine

Not inferior to these Jewish specialties are the French ones. We all know the unmistakable taste of the French baguette, which is prepared in various ways, the most appreciated being the French baguette with mayo. Also from the French cuisine you can opt for a p & acircine with onion soup and gr & acircnză gruyere.

You will also find a yolk specialty from Yemen, called Malawah, which is a butter stick, and the most attractive is a yolk specialty with purple potatoes.

To find out more about these specialties of p & acircine from universal kitchens, do not hesitate to access the video below, taken from the & icircndrégitin matin Neatza with Răzvan and Dani:

But let's see what these goodies are and how they are prepared!

Their soups look like a stew. They are more consistent, straighten with starch, have a small amount of water. Brodelawendfor example, it is a beef or pork soup with potatoes, hardened onions and bay leaves, drizzled with starch dissolved in water and vinegar, to taste, and garnished with green parsley and served with sour cream.

Brock is a traditional dish made with homemade bread, cabbage juice and sausages. The bread, necessarily homemade, is cut into thin slices and placed in a bowl, pour heated cabbage juice on top and leave to soak. Fry the onion and sausages in a separate saucepan, but if the sausage is smoked, it can be boiled directly in cabbage juice. Everything is then poured over the soaked bread, and the Saxons say that food is an excellent remedy for hangovers.

Brock can also be a dessert, if instead of canned we put sweetened white wine and let the bread soak for about an hour, and on top we add raisins and a little cinnamon.

It is based on a soup that only the Saxons make yellow beets and pork. In the Brașov area, there was a soup from the New Year's menu, when chicken is not cooked.

Another weakness of the Transylvanian Saxons is soup with liver dumplings. It is prepared with beef (bone or brine). The dumplings are made from mashed beef liver, mixed with raw egg, salt and pepper, to which a few tablespoons of flour are added to bind the paste. The dumplings are boiled in beef broth, which is then soured with lemon juice and seasoned with cream. A little chopped dill or tarragon can be sprinkled on top.

Cumin soup with croutons is another Transylvanian specialty. The cumin is boiled with water and onion, thickened with a little lentils (oil toast) and served with toast, which is cut into croutons.

Tarragon is specific to Saxon dishes and can be found in dried bean soup, smoked potato soup or chicken food.

Potato dumplings (Kartoffelknodel) can be garnish for a steak with sauce or processed into dessert, if we add apricots. Saxons prefer apricots, plums! But they can be Semmelknodel, dumplings with bread, also garnish for steaks and other dishes with sauce.

Walnut noodles they are also a legacy of the Saxons and are prepared with honey.

One of the indispensable goodies is Hanklichwhich the Romanians called "hencleș" or "lichiu". The ingredients are simple, available to anyone: flour, yeast, eggs, sugar, milk, lard and salt. The taste - somewhere between the cake and the cheese pie.

A special place in the Saxon cuisine is occupied by meat dishes and their preservation. Each family has its own recipe for sausages, salami, lebervurst or bacon (Schinken). What differs is the mix of spices used, adapted to everyone's tastes.

Entire pages can be written about the preservation of meat dishes throughout the continent. But the methods are not the same. For example, pork leg or bacon or sock. Those from Transylvania and Banat, brought by the Germans, also differ from the Spanish one (Jamon Iberico or Serrano) and the French version (ham) and the Italian one (Prosciutto di Parma, prosciutto crudo). In Transylvania and Banat, the whole pork leg is kept in salt for about a month, depending on its size, then it is smoked and then matured, kept in ventilated, dry and ventilated places. In the same way, the bacon is preserved, except that it needs much less time in salt, maximum two weeks, during which time it is turned continuously.

The Saxons keep all the bacon plates in the church bell tower, cool and airy, even in summer. Once upon a time, only one householder had the key, he was housekeeper, but all had access and went to cut from their bacon and only theirs, although the bacon plates of the neighbors were nearby.

There are many stories about this common pantry in Transylvania.

One of them is connected to the defense tower of the Gârbova Fortress (near Sebeș), where the Saxons kept the bacon. The custom was taken over by the Romanians, after the area was emptied of ethnic Germans. Ever since the tower in Gârbova was transformed into a Saxon pantry, no one has complained that the bacon stored here has been damaged!

Now, the story of the Bacon Tower is used to promote the commune from a tourist point of view. But still the well-arranged bacon plates are there. A kind of iron stamp is placed on each piece of ham separately. Each local has his stamp, with the initials of the name and a registration number, as a result everyone knows who and what they eat.

Bread Bakery & Spices

Address: Pipera Road, no. 4, sector 1, Bucharest tel: 0770695416

The bakery opened in 2014 and is based on the French concept Bakery / Boulangerie are specialized in artisanal bakery, prepared from grains and mayonnaise. The bread can be served at home, or on site, as a sandwich. An advantage is the delivery of the products to the customer's home. In addition to artisanal bakery (baguette, bun, cake, gluten-free bread, Jewish toast bread), Bread & amp Spices also sells pastries (biscotti, brownie, cake, various types of cookies), confectionery (ecler, macaroons, tart , profiterole), but also Breakfast and Lunch (salad, homemade burger, fresh, pancakes). You have the full menu here.

Various types of flour & # 8211 What to use them for?

Although it is a bag of white or brown flour, let's not forget that this ingredient is the soul of bread, cakes and bakery preparations. Storing, which we have to do with great care, treating and selecting the flour are the most important steps when we start preparing a cake or bread. Some pastas must be prepared from white flour, others are tastier if they are composed of harder flour, which brings a rich, complex taste. In the following paragraphs we present various types of flour obtained from various types of wheat, as well as the appropriate way of grinding.

The most important flour, which is the basis of the goodies we prepare in the kitchen, is wheat. It is the most widespread and most popular. Due to the low ash content, the color of the flour is completely white, being the most suitable for bakery products. By ash we mean the amount of minerals in the flour, elements that cannot be destroyed by any kind of combustion. These minerals, which reach the flour from the bark and the germ of the plant, are the ones that give the color, but also the taste and the content of nutrients.

Wheat bread flour with a grayer color also has a fuller taste, because it has more ash content. We usually use it for bread and it is the basis of white artisan breads, which can have a different color, or can be made denser by using several types of wholemeal flour.

The stores offer a varied and rich range of wholemeal flour, which also contains the rind, but also the cereal germs. In the case of these types of flour, the outer skin of the wheat seeds is cleaned, the rest of the elements (which contain the parts that give color, taste and nutrients) are included. From these types of flour can be prepared a bread with excellent nutritional value. But this flour can also be used in other recipes, for example many use it to prepare dumplings. It's not a radical idea, but we need to be aware that they will be a little grayer.

Rye flour has a lower content of gluten and protein. Proteins are responsible for the structure of pasta, and the structure of gluten forms a network that gives pasta flexibility. A denser and slightly wetter bread can be obtained from rye flour, but in addition to all the disadvantages, it enjoys a rich aroma, and the smell of bread that is prepared in the oven makes it the favorite cereal of bakers. Rye flour has several variants, from a darker color to a lighter one, but it also has a variant of wholemeal rye flour.

More recently I have rediscovered one of the oldest types of wheat, alacul. The mills grind a white version, but also an integral one. The gluten content of the spelled is very high, so these cereals can make excellent breads. Compared to plain wheat, it has a high content of minerals and vitamins, so from a nutritional point of view it has many qualities. The only downside is the high price. For the preparation of bread we recommend the use of spelled flour, which has very similar characteristics to the baking phase.

HOW TO PREPARE at Thermomix specialty bread with sana and blue cheese without leavening

Preparation time: 2 min.

Total cooking time: 37 min.

Difficulty: Very easy

Amount: 4 servings

  1. Preheat the oven to 200 ° C.
  2. Place baking paper on an oven tray.
  3. Put in the mixing bowl 170 g wholemeal flour, 170 g white flour, 10 g baking powder, 10 g salt, 3 g baking soda and mix 10 sec./speed 4 .
  4. Add 300 g healthy, 40 g blue cheese cut into small pieces, 1 roz teaspoon rosemary and worries 4 min./.
  5. Give the dough a round shape and place it in the pan.
  6. Put the tray in the oven and bake for 30 minutes.
  7. Good appetite!

Recommendations for specialty bread without leavening with sana and blue cheese

Enjoy the aroma that noble cheese offers as soon as the bread is taken out of the oven. This specialty is extremely good fresh.

We recommend that you serve it with spreads or special salads, during a brunch at home.

It looks great on a plate with cheese, grapes and other delicacies, and its taste successfully complements the salty creams.


The most characteristic French cuisine is Parisian. Foods are prepared with butter, the method of stifling being the most commonly used. Meat and sauces are sometimes prepared with wine - a must-have drink. The first meal is breakfast. Lettuce, cheese and assorted fruits complete the five main meals.

Italian cuisine is famous for its pasta (macaroni, spaghetti), pizza made with cheese, grated cheeses, consumption of small seafood. They eat a lot of lamb, rice, olive oil, citrus. The main meal is lunch, the favorite drink is wine.

Russian cuisine means, among other things, an abundant and consistent food, with a rich assortment of spicy snacks. Cabbage, onions and dumplings are highly valued. The cream is served separately or as an additive in various dishes. Not only for breakfast, but at any time of the day and after any meal, Russian tea is welcome. A glass of & ltnowiki & gtvotcă is served at the beginning of the meal. Romanians borrowed Russian borscht recipes from Russian cuisine.

English cuisine means meat first and foremost. It also means porridge, chopped green parsley, pudding and meat pies. It also means a hearty breakfast but also dinner as the richest and most consistent meal of the day. Dinner can be replaced with a tea, which is served with various cold dishes. Hot alcoholic beverages are also an English feature. Although in the past English cuisine consisted only of cooked meat and vegetables, today it has diversified greatly due to the fact that English society has become cosmopolitan. Thus, the Jewish, Arab, Chinese and Indian communities made their culinary contribution.

German cuisine makes full use of beef and poultry, fish, lard, potatoes. Soups, sauces, salads, pasta and doughs, beer, compotes are more common than in other kitchens. We owe the schnitzel, the cucumber salad, the potato salad, the apple strudel to the German cuisine. German cuisine uses the most sausages (more than 1500 varieties are known) are produced and successfully exported many kinds of bread. Famous are also the many recipes for preparing greens (created, white, red, Brussels, as well as sour). The schnitzel and apple strudel are due to Viennese cuisine and not German cuisine.

Scandinavian cuisine includes white bread sandwiches, served at any time of the day. The unique hot meal is served from 17-18. Fish plays an important role in the diet, but Scandinavians also consume large amounts of pork, beef, ram, sheep, poultry, game, well seasoned. The Finns make a famous fish pie, and the Norwegians make fish pieces. The dishes are not served in a certain order or according to a certain criterion in the menu. Unable to grow vines and olives, the Nordic peoples used beer, cider and mead, respectively butter and lard. Scandinavian cuisine uses for sandwiches, very often, very dry slices of bread, made of white flour, but especially intermediate or oatmeal.

Spanish cuisine produces hearty and spicy dishes, with many spices that erase the specific taste of sausage ingredients. As an example we have baked peppers with dough and cheese. Other traditional dishes are paella (rice with seafood) tortilla (potatoes, egg and onion fried in a pan in the form of an omelet). Mediterranean spices are never lacking.

Hungarian cuisine uses fatty pork, bacon prepared with paprika, pepper or smoked, stuffed goose meat and hot peppers. Goulash was adopted by all the kitchens bordering Hungary, as well as by the German people. However, Szeged paprika and fish soup are also national. The dishes are greasy, with a hint, with a lot of flour and sour cream, and the sauces are thick and greasy. Cream accompanies vegetable soups, salads and sarmales.

Hungarian cuisine knows a wide variety of cakes, pies and cakes. The dobos torch is very widespread, appreciated in Romania as well. Pasta is often found in this kitchen.

Romanian cuisine was favorably influenced by the conditions offered by the favorable relief for agriculture and pastoralism. The diet of the villagers included cereals (millet, wheat, barley and later corn), vegetables and greens (beans, peas, cabbage, cucumbers, stevia, parsley, onions, garlic), pork and bacon and fish, eggs and mutton or beef. Dairy products, millet porridge and polenta were the staple food of shepherds. With the change of economic conditions, food has diversified, and now the consumption of bread, eggs, sugar, dairy and fruit is no longer a luxury. Sarmalas in vine or cabbage leaves, fish soup, beaten beans, peppers stuffed with meat and rice, meatballs, polenta with cheese, pickles, Oltenian salad, Moldovan borscht, pork meatballs, mititeii and are famous as national dishes. tripe soup. More well-known sweets are: the cake, the pie but also the "Transylvanian" cakes. The Romanian cuisine has undergone many changes over time, during the Phanariot period, for example, many Turkish dishes were brought to the Romanian Lands, the rulers sometimes bringing their cuisines from their countries of origin. One of the dishes that characterizes the Phanariot period and the culinary revolution was meatball soup.

In the period following the Phanariot reign, a strong culinary revolution began in Romania. Most of the sons of the boyars studying in Western Europe managed to bring to Romania certain more refined techniques and dishes from Venice, Rome or Paris. These kitchens being much more complex than the one in Romania. This refined cuisine can be found on the tables of ordinary people long after 1900. The fusion with the cuisines of other countries and the desire to achieve the perfection of taste and appearance of culinary dishes have made contemporary Romanian cuisine a diverse cuisine. In addition to the above-mentioned traditional Romanian dishes, there are also: mutton pastrami and smoked ham. And as desserts: Transylvanian pork bone cakes.

Bulgarian cuisine has been influenced by Turkish cuisine, which has an impact on the diet of all Balkan countries. Bulgarians, skilled growers of vegetables and fruits, but also cattle breeders, consume a lot of sour milk, a lot of beans, tomatoes and bell peppers. Hot vegetable dishes (yeast, plate, pot, nutmeg) are varied and have a spicy taste. A mixture of spices combines salt with thyme, pepper and paprika. As national desserts, they prepare pies, baclavale, rice pudding, dried fruit compote. At festive meals, fruits also have a decorative role.

Oriental cuisine is multicultural, with a different use of spices. Onions, garlic, leeks, rice, beans, beans and lentils are very popular because they can be stored longer in dry climates. The favorite meat is poultry, sheep or ram. Pork is eaten less. Dried fruits (nuts, peanuts, dates, plums) are used in meat dishes, salads and cakes. Specific oriental dishes, well known in our country, are: pilaf, pastrami, kebab, halva, shit, nougat. Many citrus fruits and many grapes are consumed. On hot days, drink plenty of water and hot concentrated tea. Turkish coffee, known all over the world, is not as widespread in the Middle East as one might think. Currently, the lowest coffee consumption per capita is in Turkey and Egypt.

Thai cuisine can satisfy the tastes of fine gourmets from all over the world. Thai cuisine has developed with the advent of modern kitchen utensils, but some methods of cooking Thai food have remained the same as in the past. Thais normally grill fresh meat and sea fish on the grill and eat them with a thin creamy mixture that has a sweet-sour aroma. A popular method of cooking is "Yum" salad [requires citation]. Thai salad differs from Western salad, because Thai sauce does not contain fat in its ingredients. Simply add a portion of salted spices such as fish sauce with salt, lemon juice, chili and sometimes garlic and salad and mix. You can make various dishes with Thai salad or shrimp salad, pork salad, papaya salad, beef salad and so on. Previously, Thais used clay pots to cook food. They also used the same pots for cooking rice and various kinds of soup. Today's curry dishes are very different from what they once were, because the old Thais did not use coconut milk in those spicy soups. The art of cooking Thai food has evolved in contact with the cultural influences of other countries, especially China and Western Europe. Some of the Chinese migrated to Thailand. They brought with them their gastronomic culture and developed their own food for generations, which later became part of Thai cuisine. The Thais have adopted a quick method of frying from Chinese cuisine and have created many assortments of stir-fried entrees on their menu. Another influence is reflected in the widespread use of noodles in Thai recipes. Thai noodles have a sweet, salty and sometimes spicy taste. A special kind are crispy noodles. In the past, coconut milk was used only for dessert and certain dishes. It is now an important ingredient, as is palm sugar and rice flour. With their arrival, the Portuguese introduced eggs to the last dish. Thus, the Portuguese dessert made from sugar syrup and egg yolks is well known to this day.

Western cuisine also had a strong influence. Some old-fashioned restaurants serving Thai food also have stewed food on the menu. There are also differences. Westerners eat food with bread and potatoes, which contain starch. Thais eat rice food. The use of hazelnuts and coconut in curry dishes is also typical Thai. Distinctive herbs are mixed with the spicy sourness of fresh lemon or the pleasant sweetness of palm sugar. Thai food is light, and its smell is felt long before the food reaches the table. The herbs and spices used as ingredients are much more fragrant than the western ones and each Thai dish has a different bouquet..

Bread - specialty with potatoes - Recipes

My story (or rather my "relationship" with mayonnaise bread) began in 2010 when, following a digestive illness, I was very devitalized. I couldn't eat anything and then Luminița, a good friend, thought of bringing me a slice of bread made by Iulian, her husband. When I put a small piece in my mouth, it was as if I had tasted the ragweed of the gods: so full of aromas, so consistent, so strong and alive, medicine and food at the same time. I came back with this bread in a few days. After I got to my feet, I had a revelation: I also have to make such bread at home, to have it always at hand, for me and my family.

I asked Iulian how to make this bread, and he told me that I need mayo, and to do that, I can look at a specific blog where he explains what and how. It was about (blog that unfortunately is no longer functional now) of Tartelier. Of course, Iulian offered to give me maya from him, but I was so determined to assimilate this bread to the depths of my being that I decided to take it from scratch. I followed the recipe on and in 10 days I had a functional mayonnaise, which also produced my first mayonnaise bread.

I always tried to prepare the healthiest food possible, to buy the most organic food possible, but I hadn't thought about bread until then. That's right, I didn't even know what to compare. I realized that my three children eat 3-4 sandwiches at school every day and in vain I try to put the best cheese and the best butter, when the two slices of bread are made of cardboard. So I started making daily the bread of the gods, in my home oven, for family, friends and acquaintances. I only knew the unique recipe found on and I always added new ingredients, so that I could experiment and not bore the public with a single type of bread. I had no idea that there were books, blogs, specialty videos, I didn't even have time to look.

But a year later, in October 2011, 3 things happened at the same time that changed my perspective on my mayonnaise bread. First I paid a visit to Irina and Stefan, who had just opened Tartelier, the first Mayan bread bakery in Bucharest and, as far as I know, from all over the country. From them I found out that there are other Romanian bread lovers with mayo and that there is information on the net, I saw them at work and I admired them for the integrity of their family business. Then I participated as an assistant in a workshop held by Iulian at Incubator 107. And finally, I started the entrepreneurship course.

And I realized that in the current conjuncture of civilization: the return to a healthy way of eating, the economic crisis, the need for originality as a reaction to standardization and last but not least the reborn desire of man to do something with his own hands in - such an industrialized era, in the current situation I was saying, mayonnaise bread should become a good for everyone.

In May 2012, with my business plan, I won the first prize for a more special Mayan bread bakery at the competition organized by EUPC, and in September I started the bakers' course at the Federation of Romanian Chefs. At the same time, I got books on Mayan bread and started studying. I found in them many of my experiments made in the year of baker's innocence, so to speak, I received answers to many specialized questions to which I never thought I could find an answer, and I learned secrets that I urgently assimilated. In the end, however, if I were to compare, my own experience was also my best teacher and helped me to naturally integrate the production process of mayonnaise bread into my system of thinking, practice and values.

The first step of my business project was the stage of educating the population: mayonnaise bread is a niche product, not many people are knowledgeable. That's why I started the Mayan bread workshops in October 2012. La ateliere participanţii nu numai că învaţă despre pâinea cu maia, o degustă, află care sunt beneficiile aduse de maia în procesul de hrănire, dar mai mult de atât, învaţă să facă în mod concret pâine cu maia, devenind astfel independenţi şi stăpâni măcar din acest punct de vedere. Am întâlnit astfel oameni minunaţi, iubitori de natură, de copii, dornici sa devină autonomi, să se elibereze din ritmul artificial de viaţă din jurul nostru. Tineri, mai ales tineri. Si dacă nu tineri ca vârsta, în mod clar, tineri ca spirit. Majoritatea au venit să înveţe să facă paine bună pentru copiii lor, să le educe gustul, să-i obişnuiască de mici sa recunoască calitatea, să nu se lase păcăliţi de aromele artificiale prezente acum aproape peste tot.

În mod neşteptat pentru mine, la ateliere au venit şi tehnologi de la viitoare brutării sau de la unele care déjà există, dar funcţionează cu drojdie industrială. Am continuat cu o consiliere particulară în unele cazuri, acolo unde a fost nevoie de mai multă atenţie.

În primăvara lui 2013, în timpul unei călătorii la Londra, am luat legătura cu fondatoarea Bread Angels din Anglia. Modelul ei de lucru a fost revelator pentru mine şi m-a inspirat să încerc să-l reproduc la noi în ţară. Jane face ateliere cu femeile care doresc să-şi dezvolte home-business-uri cu pâine cu maia. Ca să pot înţelege şi pregăti un cadru legal pentru aşa ceva, am început să caut informaţii la ANSVSA şi Ministerul Agriculturii şi sper ca în curând să vin cu soluţie concretă.

Cine mănâncă de câteva ori pâine din asta nu s-ar mai intoarce la cea industrială, binenţeles dacă ar avea de unde să cumpere. In Bucureşti se face o asemenea pâine, doar la Naturalia si la Tartelier. Trăim într-un oraş sărac în gust, din păcate.

Aş vrea să se producă o revoluţie. Aş vrea ca toate femeile, cap de familie, să fie in stare la un moment dat să pună pe masă o pâine vie făcută cu mâinile lor, cu dragostea lor, cu puterea lor. Pare un lucru mic, dar din acel moment numai lucruri bune se vor întâmpla pentru ele si dragii lor. Pentru ca dacă poate preschimba făina simplă în pâine, o femeie poate atunci să transforme şi potenţialul unei vieţi împlinite în viaţa însăşi.

Zrazy de cartofi, la cuptor – o umplutură suculentă, în cel mai moale și gingaș piure!

Astăzi, drag amator ale bucatelor delicioase, vă prezentăm o rețetă interesantă de zrazy la cuptor, cu umplutură deosebită. Zrazy reprezintă niște pateuri din aluat pe bază de cartofi, cu umplutură de carne. Gustarea mai mult se întâlnește în bucătăria națională a Lituaniei, Rusiei și Bielorusiei. Zrazy sunt asemănătoare cu niște pateuri, sunt foarte apetisante, fine și moi, cu umplutură deosebită, foarte gustoasă și sățioasă. Gustarea poate fi servită alături de niște legume la grătar sau pur și simplu cu sosul preferat.


& # 8211 ground black pepper to taste

– 350 g de carne tocată de porc

Note: Vezi Measurement of ingredients


1. Spălați cartofii, decojiți-i și fierbeți-i până sunt gata. Faceți un piure din cartofi. Lăsați piureul puțin să se răcească.

2. Spălați verdeața, zvântați-o folosind un prosop de hârtie, apoi tăiați-o mărunt.

3. Adăugați în cratița cu piure 1 albuș de ou, untul, mărarul și laptele. Potriviți ingredientele din cratiță cu sare și piper negru după gust, apoi amestecați.

4. Combinați într-un bol aparte carnea tocată cu ceapa și usturoiul, preventiv zdrobit. Potriviți ingredientele din bol cu sare și piper negru măcinat după gust și spargeți 1 ou. Omogenizați umplutura.

5. Tăiați cașcavalul cuburi medii. Modelați din umplutura finită niște chifteluțe, cu câte un cub de cașcaval pe mijloc.

6. Luați o lingură de piure, aplatizați-o în palmă și puneți pe centru chifteluța. Modelați un pateu. Procedați similar cu ingredientele rămase.

7. Bateți gălbenușul rămas într-un vas.

8. Ungeți tava de copt generos cu unt. Așezați pateurile obținute în tavă și ungeți-le cu gălbenușul bătut, folosind pensula de silicon.

9. Dați tava la cuptorul preîncălzit până la temperatura de 190°C, pentru aproximativ 40 de minute, până zrazy se vor rumeni frumos. Baking time depends on each oven. La dorință, puteți presăra gustarea cu niște cașcaval ras și mai coaceți apetisantele zrazy timp de 3-5 minute, până se va topi cașcavalul.

10. Scoateți pateurile din cuptor, puneți-le într-o farfurie și serviți-le alături de niște smântână sau sosul preferat, cu mare plăcere.

Video: Πως να φτιάχνω εύκολο φαγητό, πουρέ πατάτας, γλυκό νόστιμο (December 2021).