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Potatoes in a cauldron

Potatoes in a cauldron


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The potatoes are cleaned, washed, cut into rounds and placed in a cauldron. Put a little oil in the cauldron, grease the walls of the cauldron, so that the potatoes do not stick. Put a layer of potatoes, add thyme, pepper, salt, paprika, rosemary then add another layer of potatoes and simmer for about 15 minutes.

Meanwhile, stir so that it does not stick to the pot. After 15 minutes, add the cup of water, the slices of bell pepper and the finely chopped garlic cloves and let it simmer for 30 minutes, stirring in them from time to time. Towards the end, add 30 ml of white wine and leave for another 8-10 minutes.

Serve with baked pepper salad or pickles.

Good appetite!


Baked potatoes with herbs & # 8211 Ingredients

  • 500 gr white potatoes
  • 30 ml of sunflower oil
  • salt and pepper
  • smoked paprika
  • fresh rosemary
  • dried thyme
  • dry sage
  • dried basil
  • dried oregano
  • 5 cloves of garlic
  • green dill
  • green parsley


New potatoes in a pan or kettle

I told you the other day that I really like new potatoes, although I'm generally not a big fan of potatoes. It's just that the new ones seem to have a different taste, they are sweeter, more fragrant, I would say, although it's a bit exaggerated. If they are new, I like them and cook them in the oven, as I showed you in the recipe here, but also in the kettle or rather in the pan, because maybe not everyone has a kettle in the house.

I have a wok pan that somehow brings the cauldron to shape so I used it to cook new potatoes the other day. I thought it wouldn't hurt to take a quick picture and put the recipe on the blog. Although, be it between us, there is not much to do and I think that most people know how to cook some potatoes in a pan.

Ideally, you should find new small potatoes and cook them whole, except that new potatoes of such small sizes are rarely found. But the older ones can cook just as well in the pan if we cut them into cubes as we did in the recipe for new baked potatoes. At least that's how I like to do them.

Whether or not we peel potatoes, that really doesn't matter much. It's okay to cook them in both. It is important to wash them very well if we cook them with the shell.

I made them with some green garlic and dill, but you can also use other spices if you like something else. But garlic, especially green and dill go very well with potatoes, whether new or old.


POTATOES with ONIONS in a cauldron - the tastiest way to cook potatoes

This dish is called in some areas "chewed potatoes", and is originally a peasant recipe, prepared in the villages. Onion potatoes are so tasty that they can make us completely forget about the french fries we avoid eating, for reasons that are easy to understand.

Chewed potatoes are actually boiled potatoes with onion fried in oil and a little water. The recipe is extremely simple, and the result is surprisingly good. If you haven't heard of this recipe before, it's worth a try.


Rinse the meat in cold water and drain it. We cut it into cubes. Pour the red wine on top and let it sit for a few hours.


Meanwhile, cut the bacon into cubes and melt it in a cauldron, add the butter or margarine, when the fat melts, add the meat and increase the heat.
Fry the meat on both sides. Then cut the onion into small pieces and add it to the meat. Sprinkle with salt, pepper and paprika. Cover the pot and cook for 20 minutes so that the meat leaves the juice.


Remove the lid to evaporate the water and let the meat fry in its own juice until it becomes soft, cover the pot halfway.


Dilute with meat broth or water. Add the sliced ​​mushrooms 15 minutes before the end of cooking and boil them together until soft.


We can serve with a garnish of apple puree, red cabbage or boiled potatoes.


We can decorate boiled potatoes with a little blueberry jam.
Other recipes can be found here:


They look like potatoes, but the recipe will be in high demand!

Today we present to you, dear lover of delicious dishes, an unusual and interesting recipe for "sticks" made of potatoes, with salami. It seems like a simple recipe, but know that all the neighbors will be looking for it. The original sticks with potatoes and salami, in a cauldron, are easy and quick to prepare. You will get some appetizing and tasty sticks, crispy on the outside and tasty on the inside.

INGREDIENTS

& # 8211 50 g of salami, ham or sausages

& # 8211 0.5 teaspoon baking powder

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Peel the potatoes and wash them well. Boil the potatoes in a saucepan with water and a pinch of salt until ready. Strain the water and crumble the hot potatoes, using a fork.

2. Allow the potatoes to cool slightly and add the milk. Rub the ingredients, then add 1 egg and some salt to taste. Mix the composition, then add the flour and baking powder. Mix the dough well.

3. Put the sausages through the large grater, then add them to the dough bowl. Stir the dough again. Pour the dough into the pastry bag.

4. Pressing the bag with dough, form some sticks of about 4-5 cm, which you gradually put in the hot pot with a larger amount of vegetable oil. Fry the sticks, without haste, on both sides, until they brown nicely.

5. Arrange the brown snack on a plate lined with paper towel to avoid excess oil. Then arrange it nicely on a separate plate. Serve the appetizing snack with the greatest pleasure, along with your favorite sauce.


Potatoes in a cauldron - Recipes

Barabule polenta is one of the most appreciated culinary specialties in Bucovina. The people of Bucovina, at their tochitura with bellows sheep cheese, prepare a "special" polenta, made of potatoes and corn.

The necessary:

  • about 300 g of corn, salt, as much as necessary, 4 medium potatoes cleaned and cut into cubes and previously boiled in water in which the corn will be sprinkled
  • to put next to the polenta on the plate: fresh bellows or cow's cheese, freshly baked chicken eggs in a little butter, a few homemade sausages cut properly and browned in the pan.

The potatoes are cleaned, washed and cut into pieces, then boiled in a large cauldron in water to cover them well with a teaspoon of grated salt. After boiling (30 minutes of boiling), porridge in a cauldron, directly in hot water, then sprinkle "in the rain" a little from the corn, and then, stirring constantly, leave everything on the fire for at least another 10 minutes. After it is ready, the barabule polenta is turned over on a wooden bottom and left to rest for a while, and in the tables of the tables (plates) are placed household pieces, cut with a string. Potato polenta - served hot with fresh cheese, fried eggs and sausages - goes ideally with pickles or, of your choice, with a healthy cup of chisleag (whipped milk).

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Sheep stew with beer in the cauldron

Yesterday I bought a small cast iron kettle. It is known that cast iron pots are healthy for cooking, durable and advantageous in the long run, and the food cooked in the cast iron pot will have an exceptional taste.

Also yesterday, my husband found sheep meat (pulp) at Cora's and today, he started cooking, I being just a little help as a cook.

For the sheep stew you need:

  • 800 grams of mutton
  • a large onion
  • 2 carrots
  • a parsley
  • a quarter of a gulie
  • 2 tablespoons paprika
  • 70 ml whiskey
  • a 0.33 l beer
  • goulash cream (2 teaspoons)
  • sunflower oil

The mutton is soaked in oil and beer in the evening.

Chop onions and vegetables. Put the onion to harden, and when it has become glassy, ​​add the paprika, mix and add the vegetables.

Then add the meat and, after it has hardened a little, add the whiskey, goulash cream, beer.

They are placed one by one, letting 5 minutes pass between them.

Then let it simmer for another 5 minutes, cover and simmer.

After 20 minutes, add the apple juice and diced potatoes.

Leave it to boil for another hour and a half, on low heat, and serve it with mashed potatoes or polenta.

On the same topic:

Comments

With the necessary apologies, this is no longer sheep stew, it is sheep goulash with beer, in stew you do not use goulash cream, instead you use tomatoes in broth or finely chopped fresh tomatoes or simply tomato paste to which we add spices combined: salt, pepper, paprika, ginger (if it's fresh it's great) etc .. (according to everyone's taste) & # 8230 & # 8230. Recommended in the case of sheep, it is present among spices in addition to garlic and a small amount of mint. # 8230 soy sauce) & # 8230. I'm sure your sheep goulash is super good, but like I said it's not stew & # 8230.

By the way, in the recipe, at some point the APPLE JUICE is passed, but you don't mention it in the ingredients & # 8230


600 g fresh cabbage, 500 g lean pork or poultry, 3 medium-sized potatoes, 1 large carrot, 2 tablespoons tomato paste, 1 bay leaf, salt and pepper to taste.

We prepare the ingredients. We cut the cabbage into large or thin pieces, as we like. We cut the carrot into rounds, not very thick. We also cut the meat into pieces, and we will cut the potatoes into cubes after we have cleaned them.

First prepare the meat. The meat cut into pieces is put to harden in a cauldron with a little oil. When the meat has removed the liquid, turn on the heat and wait for the liquid to evaporate. Turn the heat to low and let the meat brown a little. Then put the onion to brown. When the onion is browned, add the cabbage, carrot and potatoes. Let everything simmer for about 5 minutes, gradually stirring. Add the tomato paste, salt and pepper. Pour about 150 ml of water and put the lid on (low heat). Cabbage meat in a cauldron will be ready in 15 minutes. Good appetite.


New potatoes with garlic in a pot & # 8211 recipe

Ingredients

• ½ kg of new potatoes
• 1-2 cloves of green garlic or 2-3 cloves of garlic
• optional: a few sprigs of green dill
• salt to taste

Preparation

Put the potatoes in water, wash them with dust or earth, and grate them with a knife. If they are large, cut them in two or quarters. If they are small, leave them whole. Some people do not peel new potatoes, as it is very thin, but they wash them well and fry them like that.

Put the pot on the fire and add the potatoes. Pour water up to half the potatoes. Add a little salt and a little oil. Put the lid on and let the potatoes boil until the water evaporates, then take the lid off and let the potatoes fry for 3-4 minutes. Mix in them carefully, with a long spoon, so as not to break them.

New Potatoes with Garlic Cauldron & # 8211 Recipe

Chop (crush) the minced garlic and add it to the potatoes. Stir gently, and let the potatoes simmer for another 2-3 minutes, stirring often so as not to burn them. If you use green garlic, leave it until it browns a little.

When golden and soft, remove the potatoes with a whisk in a thick bowl and allow to cool. Taste the salt, and add more if needed. You can serve them with green dill, or thyme, finely chopped with polenta, or with homemade bread and a salad of greens or vegetables.


Video: Μαγειρέψτε σε ένα καζάνι στη φωτιά


Comments:

  1. Osrik

    I will know, many thanks for the help in this question.

  2. Codie

    It’s not clear to me.

  3. Goltinos

    very useful room

  4. Janneth

    Sorry for interfering, there is a proposal to take a different path.

  5. Hyperion

    Yes, the problem described in the post has existed for a long time. But who will decide it?

  6. Porrex

    I congratulate, this rather good idea is necessary just by the way



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