New recipes

Potato gratin with chorizo ​​and Morbier

Potato gratin with chorizo ​​and Morbier

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

It is a complete and tasty dish. Accompanied by a lettuce is a treat ....


A large minced pork sausage with garlic, paprika and other spices. It is widely used in Mexican and Spanish cuisine. Mexican chorizo ​​is made from fresh pork, while the Spanish version uses smoked meat. The peel is removed and the sausage must be crushed before being eaten. It is very good for soups, sauces and enchilada.

Morbier is a French cheese made from raw and whole cow's milk, with uncooked pressed pasta. It is produced in the Jura department, in the Franche-Comté region, and especially in the commune of Morbier, whose name it bears.
It is in the form of a flat cylindrical wheel, with a slightly convex outer edge, 30-40 cm in diameter, 5-8 cm high and weighing between 5 and 8 kg. The natural skin is smooth, ranging in color from light gray to yellow-orange. The paste is ivory in color, supple, creamy and fondant, with the taste of cream. It is characterized by a horizontal central black stripe, the origin of which is still unclear.
Morbier cheese is the subject of a controlled designation of origin (AOC) in France and then a protected designation of origin (PDO) in the European Union.

(sources: wikipedia,

  • 1 kg of potatoes
  • 1 onion
  • 1 clove of garlic
  • 100g chorizo
  • 200 g Morbier
  • 4 tablespoons sour cream
  • chive
  • salt and pepper
  • 1 tablespoon olive oil

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Potato gratin with chorizo ​​and Morbier:

Cook the potatoes with their skins in boiling water until cooked through.

Peel a squash, grate it and cut it into cubes.

Peel and finely chop the onion and garlic.

We fry them in olive oil.

Add the chorizo ​​cut into pieces, then the potatoes and salt and pepper.

Morbier cheese is cut into cubes. Add 2/3 of the cheese and sour cream over the potatoes. Mix well and remove from the heat.

Pour into a large baking dish (individual portions can be made).

Place the rest of the Morbier on top.

Bake at 200 ° C for about 15-20 minutes.

Serve hot with a lettuce.

Good appetite!!!!

Tips sites


serve with a seasoned lettuce

1. Heat the vanilla cream, cinnamon and orange peel. Rub the yolks well with the sugar until they turn white, then add the wine.

2. Pour a third of the heated cream over the yolks, stirring constantly with a whisk. Then pour the other side, stirring slowly to homogenize. Strain the composition, then put into forms.

3. Place the molds on the baking tray, pour hot water between them to bake faster and put in the oven.

4. Bake for 35 minutes at 110 ° C, then cool for a few hours. When serving, sprinkle with sugar, then flambe with alcohol to create a caramel crust on top of the cream.

Spanish chicken with chorizo ​​and potatoes

From a fire (ie a tray, two) you fed an entire family! A quick, easy and not very expensive solution for the days when you don't feel like spending too much time in the kitchen, a filling and extremely tasty meal! If there's anything left (although I don't think so), go get a package the next day at work.

Preheat the oven to high temperature.

  1. Grease a non-stick pan with oil. Season the chicken with oregano, paprika, salt, pepper.
  2. Cut the sausages, onions and potatoes, put them on the bottom of the tray, in a single layer. Sprinkle with olive oil, orange / lemon juice and crushed garlic. Season with salt and pepper to taste. Put the cops
  3. Put the cups in the tray. Put everything in the preheated oven until the chicken and potato wedges penetrate.

Other quick and delicious recipes for the whole family:

Potatoes au gratin on a bed of bread

This food may seem poor, lackluster. It's not, it just lacks polish, otherwise it's an absolutely respectable, filling and tasty food. It is made of few things and without much effort.

She needs three or four medium-sized potatoes, boiled in their skins. Their cooking takes almost half an hour, during which time the oven can be heated and the other things needed for this food can be done. That is, you can buy milk (a cup), bread (four slices, which can be dried, it would be good to be so) and two eggs. Beat the milk and eggs together, sprinkle with salt and dust with pepper. The bread is rolled through this mixture and placed on the bottom of a heat-resistant dish, well greased with butter.

Over a layer of bread, place a layer of boiled potatoes and cut into not very thick slices. Over the potatoes, another sheet of bread rolled in egg with milk. Over bread, and potatoes, over potatoes and bread soaked with the best and over the last layer of bread comes a thick layer of cheese or curd given through the large grater. It can be any other cheese that melts / browns nicely.

Sprinkle greens over the cheese (parsley works well and if it is baked it tastes really interesting) then put the dish in the hot oven for five to seven minutes, depending on how hot the oven is and how fast it bakes up. The food is ready when the cheese is browned. It is best to let it cool for ten minutes before eating it. And, to tell you the truth, you can eat it cold the next day.

Bon Appetit offers up to 82 sides that will be the center of attention at the Thanksgiving table. See 33 below, then head here for the rest.

Chocolate barley salad with butter-based mushrooms

Any chewy grains, such as wheat, farro or even brown rice, can replace barley. Get the recipe

Christopher Testani

Fried carrots and red onion with fennel and mint

Frying the seeds and nuts in oil forms the basis of a complex dressing. Get the recipe

Christopher Testani

Crispy wall with bacon and mustard

The walls and nuts are delicious together the nuts and bacon have a total meaning. When you combine them all, it's magical. Get the recipe

Christopher Testani

Purple green beans with tomato-almond pesto

This kiki sauce, inspired by Spanish romesco, uses cherry tomatoes. Get the recipe

Christopher Testani

Sweet and sour winter squash

A vinegar glaze and keel add warmth to the sweet fruit, which enriches the traditional flavor profile on Thanksgiving. Get the recipe

Christopher Testani

Instead of collars, you can do this with the same amount of Tuscan or Tuscan curly. Get the recipe

Gentl & amp Hyers

Corn pudding with mushrooms and mushrooms

Jason Lowe

Ashley Rodriguez

Slowly cooked Tuscan juice

These salty and slightly sweet greens are also well served with pork. Get the recipe

Matt Duckor

Hot green beans with Sage

Michael Graydon Nikole Herriott

Squash and root vegetables Slaw

Christopher Testani

Winter squash with red butter

The traditional Thanksgiving tastes (squash, cinnamon, butter) have a beautiful Persian accent. Butter with exotic spices is also a mixed treatment in couscous. Get the recipe

Jeremy Liebman

Brussels sprouts with Shallots and Pork Salt

Jeremy Liebman

Celery root celery with roasted hazelnuts

Celery root and potatoes are a cream made in heaven. Get the recipe

Suzanne Goin

Carrots and Greens with Dilly Bean Vinaigrette

The dressing should be emulsified when adding butter. Keeping them warm will prevent them from breaking up, but if that happens, add a few drops of water and repeat it again to bring it back together. Get the recipe

Gentl & amp Hyers

Fried broccoli with string and hazelnuts

Leave a nice amount of stem attached to the broccoli florets: it is quite good, improves yield and has an excellent texture. Get the recipe

Gentl & amp Hyers

Laughter with cleaned bacon and mustard seeds

The diminutive and sweet Hakura sweets are in season and are perfect for this dish you can find them on the farmers markets. Get the recipe

Gentl & amp Hyers

Wild Rice, Farro and Tangerine Salad

Both wild rice and Farro can be cooked the day before, let them cool separately on baking sheets, then cover and cool. Bring to room temperature before dressing. Get the recipe

Gentl & amp Hyers

Green beans with Benne and Sorghum

Sorghum is a favorite ingredient of chef Joseph Lenn, who thinks of cereals when he thinks of autumn flavors. Get the recipe

Gentl & amp Hyers

Brussels sprouts with chanterelle

Allowing the mushrooms to be cooked uninterrupted is the best way to get a good one. Resist the need to mix them until browned. Get the recipe

Mikkel Vang

Farro hot in apple cider - a move from New York's Charlie Bird restaurant - infuses grains with character. Get the recipe

Christina Holmes

Groccolini-Cheddar gratin with rye bread

You will fight with your relatives for the pieces of goodness cheese stuck to the bottom of the tray. Learn how to make this recipe in this video. Get the recipe

Michael Graydon + Nikole Herriott

Brussels sprout leaves with chorizo ​​and fried almonds

A Spanish appetizer on brussels sprouts and ham made in the style of a dish. Wait until the last minute to pull this vessel together, but you have everything ready and ready to do before. Get the recipe

Michael Graydon + Nikole Herriott

Artichoke curls with conditioner

These tubers (like & quotsunchokes & quot) are sweet and nutty when browned. Balsamic vinegar snatches some sass from them. Get the recipe

Michael Graydon + Nikole Herriott

Fried carrots with carapace and maple

A colorful and spicy part (but not fire!) Breaks all the heavy and rich food on the table. Get the recipe

Michael Graydon + Nikole Herriott

Roasted beets with sesame and peas

The most beautiful when it is not too big, divide the salad over two plates and place one at each end of the table. Get the recipe

Michael Graydon + Nikole Herriott

Sautéed Collard Greens with Miso caramelized butter

Turn the script over to a winter vegetable that is usually boiled: Collards are great when shortened. Get the recipe

Michael Graydon + Nikole Herriott

Fried squash with mint and fried pumpkin seeds

Christopher Testani

Christopher Testani

Slightly tasty cornbread

A simple and simple raw corn that I happily served with a bowl of chili on any other day of the year. Get the recipe

Mikkel Vang

Eric Wolfinger

Broccoli fried and fattened with peanuts

Believe it or not, we came up with a new way to cut broccoli: include the stems! Get the recipe

Quick lunch with Chorizo ​​and potatoes

A quick dish that you can take in the lunch package from work.

Boil the well-washed potatoes in salted water for 10-15 minutes until soft.

At the same time, boil the eggs (for 7 minutes) and cut the Chorizo ​​sausage into small pieces that you can fry in a non-stick pan, without oil, until well browned.

Boil the boiled potatoes and put them in a bowl. Add the sausage pieces, sprinkle with olive oil, lemon juice, salt, pepper and chives. Stir and before serving, slice boiled eggs and place them on top of the potato and sausage salad.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

Potato stew and Chorizo

A dish from the Spanish region of Rioja, cooked with spicy pork sausages.

Saute onion in hot oil for 5 minutes. Add the chorizo ​​pieces and cook together for 1 minute.

Add the potatoes, paprika and 1 teaspoon of salt. Mix well and pour 1 liter of water. Bring everything to a boil, then cover with a lid and simmer until the potatoes are soft.

Take the lid and turn on the heat. Crush a few boiled potatoes with a fork to thicken the sauce and bring to the boil once more.

Serve hot stew.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

Bourride riding

- Clean, wash and finely chop the shallots.

- Remove the skin from the chorizo. Cut it into thin slices.

- In a fat-free pan, lightly fry the chorizo. Reserve ⅓ for dressing.

- Pour the liquid cream and heat over low heat for 5 minutes. Mixer.

- In a frying pan, melt the semi-salted butter when it is frothy, lightly brown the baked pieces in it. Remove from the saucepan and place in a bowl.

- Sweat the shallots in the pan. Add the tomato paste and sugar, cook for another 5 minutes. Pour the cake then the white wine, reduce for 5 minutes.

- Replace the choline sections. Add the chorizo ​​cream, adjust the spice. Stir, cover and simmer for 15 minutes.

- Serve with a few thin slices of grilled chorizo.

The chef's baba

This recipe can be served with brown rice, quinoa or wok vegetables.

What are Spanish tapas? Presentation, Origin & Recipes 2021 - Mas to doc

Tapas is snacks, canapés or small plates originating in Spain. But many people do not realize that tapas come in different forms and can vary greatly throughout Spain - even from city to city! Still confused about what tapas are? Read more!

What's in Tapas?

There is no definitive answer, because it depends on who you ask! In Spain, tapas can include just about anything - from a piece of tuna, a cocktail onion and an olive soaked on a long toothpick, to a cup of hot potatoes, served in a small clay bowl, on a cheek gourmet, over a sweet potato puree.

Tapas are served daily in bars and cafes throughout Spain - although each has a different interpretation of the word and different prices.

Although the concept of tapas varies throughout the country, they are so much part of the culture and social scene that the Spanish people use even on the verb tapear, which means go and eat tapas! Tapas keeps Spaniards fed for their long trips from bar to bar before lunch, as well as in the evening before dinner.

Are Tapas included with the cost of a meal?

In most regions of Spain, you have to order and pay for your tapas, which can be displayed in the menu under the tapas section or column or called ración, which is a larger serving and meant to be shared. The price of a portion of tapas varies enormously and generally depends on the size of the tapas served and the ingredients used (for example, plain french fries or grass-fed beef, for example).

However, in the most traditional Spanish cities, you are not charged for tapas - get a free tapa with the price of your drink! Popular cities with this practice include Madrid (only in the most traditional tapas bars in the city), Alcalá de Henares and Granada.

The origin of tapas

There are several stories about the origin of tapas, which are part of folklore.

A legend involves King Alfonso X, El Sabio or the "Wise Man", who made sure that the Castilian taverns that served wine had always accompanied him with something to eat, so that the wine would not go directly to the customers' heads (and could cause revenge and disagreements).

Another story claims that while King Alfonso stopped to rest in the town of Ventorillo del Chato in the southern province of Cádiz, he ordered a glass of sherry or sherry . It was a strong wind, so the innkeeper served him the glass of shera covered with a piece of ham to keep the sherra from getting dirty with sand in the air. King Alfonso apparently liked it, and when he asked for a second glass, he asked for another tapa (meaning "lid" or "lid") just like the first.

Prepare one or more tapas, then enjoy how the Spaniards make them - with a big glass of wine and a relaxed attitude. How rich!

Aviko offer - dishes that make the breakfast offer more interesting

There is probably no person who has not heard from their parents that breakfast is the most important meal of the day. Aviko's breakfast ideas help us increase the number of customers eager to eat a creative and hearty breakfast, but also to have a very special offer.

From our article you can find some recipes based on potatoes that will please your customers.

Fry the potato slices, Pom Sautée in oil and let them drain. After that, melt 100 grams of butter and fry in it 200 grams of sausages chorizo. In a frying pan beat 30 eggs and add 300 grams of cooking cream. Then prepare an omelet, without frying it too much. When ready, sprinkle parsley on top.

heat tortilla in a pan and place the potato slices in the middle, put a little omelet on top, sprinkle with Cheddar cheese and add a few boiled beans. Wrap tortilla and breakfast with chorizo it's ready! Don't forget to serve a portion of fresh salad with Aviko breakfast!

Continental breakfast - the table with which you can last a whole day

Prepare the pies rösti from Aviko taking into account the preparation method shown on the package. Cut 12-15 mushrooms into thin slices and fry 8-12 slices of bacon and 12 pieces of sausage. Before serving, prepare 6-8 egg yolks (at least 1 for one person), then arrange them on the plate. To add color to the dish, add cherry tomatoes cut in half! Tip: You can use snacks instead of rösti pies rösti for an Aviko breakfast!

Preheat the oven to 200 degrees and prepare a tray of muffins, which you grease with oil. Wash the potatoes and chop them in the mincer or in the food processor, or grate them. The resulting quantity is divided equally in the muffin tray. Put the potatoes in the oven until golden brown. In about 20 minutes you reach the desired level of frying. Mix 4 eggs with 2 tablespoons of milk, 1 tablespoon of Worchester sauce and 1 tablespoon of chili sauce, then season to taste with salt and pepper.

Cut two slices of bacon into small cubes and fry for 6-8 minutes. After frying, place them on kitchen paper to remove excess fat. In the pan in which you fried the bacon, add the mushrooms and peppers, then pour the beaten eggs and mixed with milk and let everything fry for about 3-4 minutes. Then add a little spinach and pieces of bacon. At the end, fill the potato baskets with the egg mixture, sprinkle with salt and fry for another 3-4 minutes.

All these dishes are consistent and will surely be to the liking of guests who will try the Aviko breakfast proposals.


  1. Mulkis

    You are not right. I am assured. I can prove it. Write to me in PM.

  2. Shayan

    I confirm. So happens. Let's discuss this question.

  3. Adil

    Smiled thanks ...

Write a message