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Potato bite

Potato bite



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Put the potatoes to boil in the shell after I have washed them well. Meanwhile, prepare the filling: finely chop the onion and put it to harden in two tablespoons of oil.

When it has become glassy, ​​add the minced meat and let it simmer until it drops well. Match with salt and pepper to taste. After it has hardened well, set the meat aside and leave it to cool a bit, then add a beaten egg. and chopped parsley.

The potatoes are cleaned and passed through a mincer. The resulting puree is mixed with butter and a pinch of salt.

In a heat-resistant bowl greased with butter put a layer of potatoes, the filling and then the rest of the potatoes. Pour over the tomato sauce and put in the oven over low heat. Remove when lightly browned on the surface.



Ingredients

-Meat composition

  • 2 kg minced meat (pork, beef, poultry, sheep)
  • 2-3 onions
  • 1 small carrot
  • 400 ml broth or thick tomato juice or 3 tablespoons tomato paste
  • 1 or
  • 1 teaspoon thyme tip
  • 2 teaspoons with a pinch of salt
  • half a teaspoon of pepper
  • optional nutmeg
  • 3 tablespoons oil
  • 30 ml white wine

-For greased tray

-For decoration


Potato bite with minced meat and tomato sauce simple recipe

Potato bite with minced meat and tomato sauce simple recipe. A classic, simple and tasty food. How to make Romanian potato mousse? With a layer of white sauce (bechamel) and grated cheese, au gratin in the oven. This moussaka is made according to my mother's recipe and is very tasty. It has a minced meat sauce with onion and garlic and a creamy start of white sauce.

Musacaua has Arab origins and arrived in the Balkans on the Greek chain. Traditionally, this mousse with potatoes is prepared with lamb or beef, but variants with pork or poultry are also common. I used a mixture of beef and pork. A potato bite involves layers of potato slices (I boiled them in their skins, but some recipes mention raw and short-fried potatoes in hot oil) alternating with layers of minced meat fried with onions and spices.

Here you see the authentic recipe for moussaka with potatoes, eggplant and meat - see here.

Both variants of moussaka have a top layer consisting of white sauce (bechamel). In some cases they can be sprinkled with grated cheese which is au gratin very well in the oven.

Recently I made a kind of pan-fried moussaka (without oven) with minced meat, potatoes and a lot of tasty sauce - see here.

From the quantities below it results approx. 4-6 servings of mashed potatoes with minced meat and tomato sauce. You can also use leftover cold steaks that you chop - a good idea recycle.


Method of preparation

Meat composition

Pour a little oil into a large pan or saucepan. After heating, add the onion and carrot and let them simmer for 2 minutes. When the oil turns orange, add 50 ml of water. Reduce the heat and put the lid on, to let the vegetables simmer. Gradually add a little more water until the vegetables are completely soft. When the vegetables have softened enough, add the minced meat, spices and a little water, mix and let it boil. Put the wine at the end and let it boil for a few minutes, then season with salt and pepper.

Mashed potatoes

Boil the potatoes in enough water to cover them with 2 fingers on top, add 1 teaspoon of salt and put the lid on to boil faster. Drain them, pass them and add the cream, stirring constantly.

Installation of the preparation

Divide the puree into three. The first layer is mashed potatoes, which you level, over which you add half of the minced meat with sauce, then again mashed, minced meat. The last layer must be mashed potatoes, over which, optionally, to look really appetizing, you can sprinkle cheese or grated Parmesan.


Potato bite with minced meat and tomato sauce simple recipe

Potato bite with minced meat and tomato sauce simple recipe. A classic, simple and tasty food. How to make Romanian potato mousse? With a layer of white sauce (bechamel) and grated cheese, au gratin in the oven. This moussaka is made according to my mother's recipe and is very tasty. It has a minced meat sauce with onion and garlic and a creamy start of white sauce.

Musacaua has Arab origins and arrived in the Balkans on the Greek chain. Traditionally, this mousse with potatoes is prepared with lamb or beef, but variants with pork or poultry are also common. I used a mixture of beef and pork. A potato bite involves layers of potato slices (I boiled them in their skins, but some recipes mention raw and short-fried potatoes in hot oil) alternating with layers of minced meat fried with onions and spices.

Here you see the authentic recipe for moussaka with potatoes, eggplant and meat & # 8211 see here.

Both variants of moussaka have a top layer consisting of white sauce (bechamel). In some cases they can be sprinkled with grated cheese which is au gratin very well in the oven.

I recently made a kind of pan-fried moussaka (without oven) with minced meat, potatoes and a lot of tasty sauce & # 8211 see here.

From the quantities below it results approx. 4-6 servings of mashed potatoes with minced meat and tomato sauce. You can also use leftover cold steaks that you chop & # 8211 a good idea for recycle.


Potato bite with minced meat and tomato sauce simple recipe

Potato bite with minced meat and tomato sauce simple recipe. A classic, simple and tasty food. How to make Romanian potato mousse? With a layer of white sauce (bechamel) and grated cheese, au gratin in the oven. This moussaka is made according to my mother's recipe and is very tasty. It has a minced meat sauce with onion and garlic and a creamy start of white sauce.

Musacaua has Arab origins and arrived in the Balkans on the Greek chain. Traditionally, this mousse with potatoes is prepared with lamb or beef, but variants with pork or poultry are also common. I used a mixture of beef and pork. A potato bite involves layers of potato slices (I boiled them in their skins, but some recipes mention raw and short-fried potatoes in hot oil) alternating with layers of minced meat fried with onions and spices.

Here you see the authentic recipe for moussaka with potatoes, eggplant and meat & # 8211 see here.

Both variants of moussaka have a top layer consisting of white sauce (bechamel). In some cases they can be sprinkled with grated cheese which is au gratin very well in the oven.

I recently made a kind of pan-fried moussaka (without oven) with minced meat, potatoes and a lot of tasty sauce & # 8211 see here.

From the quantities below it results approx. 4-6 servings of mashed potatoes with minced meat and tomato sauce. You can also use leftover cold steaks that you chop & # 8211 a good idea for recycle.

  • 500 g boiled potatoes in shell
  • 500 g minced meat (pork, beef or mixture)
  • 3 medium onions
  • 5 cloves of garlic
  • 2 tablespoons oil
  • salt, pepper, dried thyme
  • 400 ml tomato juice
  • or 500 g of fresh tomatoes in summer
  • optional a few hot pepper flakes (chili)
  • 150 g grated cheese (or other cheese that melts in the oven)

Potato bite

Yes, I know, the correct version is mousaka. It's just that this is not a classic mousaka. It's the potato mousse my mother makes, and I'm melted for it - it's sensationally tasty. And in reality it's much easier to do than to tell about it :)

ingredients

  • 700-800 gr beef (I used veal leg)
  • 7-8 medium potatoes
  • 1 medium onion
  • 4 cloves of garlic
  • 1 cup broth
  • 300 gr sm & acircnt & acircnă
  • 150 gr cheese
  • 3 eggs
  • 2 tablespoons sunflower oil
  • 1 tablespoon dried thyme
  • 1 link green dill
  • salt pepper

As I said, I used veal leg (not beef)

I chopped it well, twice

I chopped the onion and crushed the garlic, then I hardened them in oil (I didn't fry them)

Then I put the minced meat

I mixed it and left it until it changed color, then I put a cup of water.

I let it boil, then let it boil for about 10 minutes. Then I set it aside and let it cool. C & acircnd it cooled, I mixed it with 1 cup of broth (I had homemade, but you can mix 2-3 tablespoons of tomato paste with water), with a tablespoon of thyme, salt and pepper.

When the meat has cooled (the mixture must remain juicy), I cleaned the potatoes and cut them into 4-5 mm slices, then I beat the sm & acircnt & acircna with the 3 eggs.

And with finely chopped dill

Then it was simple. In an tray, I put a layer of meat sauce (about a third), over which I put a layer of potato slices.

Then I put a third of the meat mixture, a layer of sm & acircnt & acircnă (half), as well as half of the grated cheese.

Another layer of potatoes, the last third of the meat mixture, and a layer of potato slices, the second half of the mixture of cream and the rest of the grated cheese. I covered the tray with aluminum foil, put it in the oven & icircncins, over medium heat, for about an hour. Then I removed the foil to brown it.

I can't tell you how tasty it was. I'm glad I made this move. Good appetite :)

NOTE - If you are using a large tray, increase the amount of ingredients to reach you.


Potato bite

Yes, I know, the correct version is mousaka. It's just that this is not a classic mousaka. It's the potato mousse my mother makes, and I'm melted for it - it's sensationally tasty. And in reality it's much easier to do than to tell about it :)

ingredients

  • 700-800 gr beef (I used veal leg)
  • 7-8 medium potatoes
  • 1 medium onion
  • 4 cloves of garlic
  • 1 cup broth
  • 300 gr sm & acircnt & acircnă
  • 150 gr cheese
  • 3 eggs
  • 2 tablespoons sunflower oil
  • 1 tablespoon dried thyme
  • 1 link green dill
  • salt pepper

As I said, I used veal leg (not beef)

I chopped it well, twice

I chopped the onion and crushed the garlic, then I hardened them in oil (I didn't fry them)

Then I put the minced meat

I mixed it and left it until it changed color, then I put a cup of water.

I let it boil, then let it boil for about 10 minutes. Then I set it aside and let it cool. C & acircnd it cooled, I mixed it with 1 cup of broth (I had homemade, but you can mix 2-3 tablespoons of tomato paste with water), with a tablespoon of thyme, salt and pepper.

When the meat has cooled (the mixture must remain juicy), I cleaned the potatoes and cut them into 4-5 mm slices, then I beat the sm & acircnt & acircna with the 3 eggs.

And with finely chopped dill

Then it was simple. In an tray, I put a layer of meat sauce (about a third), over which I put a layer of potato slices.

Then I put a third of the meat mixture, a layer of sm & acircnt & acircnă (half), as well as half of the grated cheese.

Another layer of potatoes, the last third of the meat mixture, and a layer of potato slices, the second half of the mixture of cream and the rest of the grated cheese. I covered the tray with aluminum foil, put it in the oven & icircncins, over medium heat, for about an hour. Then I removed the foil to brown it.

I can't tell you how tasty it was. I'm glad I made this move. Good appetite :)

NOTE - If you are using a large tray, increase the amount of ingredients to reach you.


Fasting recipes: mashed potatoes

We know that the fasting menu for moms is not very varied, so we have prepared a recipe for mashed potatoes. Even if this recipe uses new potatoes, you can always replace them with normal potatoes.

We know that you were probably used to that potato nutmeg that included other vegetables such as carrots and onions, but it is also worth trying this potato nutmeg that contains capers and olives, for a slightly more Mediterranean taste.

Ingredients for potato nutmeg:

1 kilogram of new potatoes
1 hand of capers
2 handfuls of black olives
1 tablespoon thyme leaves
1 small bouquet of rosemary, broken into twigs
6 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
coarse salt
freshly ground black pepper

4 steps to prepare potato mousse:

1. The oven is preheated to 250 degrees Celsius / 220 degrees Celsius on ventilation / stage 9 on gas. Meanwhile, clean the potatoes with a brush under a stream of cold water. If you use normal potatoes, it is recommended to peel them.

2. Boil the potatoes for about 12 minutes. Using a strainer, drain well, then slice into halves and place in a bowl.

3. Drain the capers and add along with the olives and herbs to the potatoes in the bowl, adding almost all the oil, coarse salt and freshly ground black pepper to taste. Mix well, mashing the potatoes very lightly.

4. In an oven tray, previously covered with baking paper, add the arranged potatoes. Mix the vinegar with the remaining oil and drizzle over the potatoes. Cover with foil and bake for about 40 minutes, or until golden.

You can also prepare the meat version of this dish, and you can find the recipe here: potato mousse recipe with chicken.


Fasting recipes: mashed potatoes

We know that the fasting menu for moms is not very varied, so we have prepared a recipe for mashed potatoes. Even if this recipe uses new potatoes, you can always replace them with normal potatoes.

We know that you were probably used to that potato nutmeg that included other vegetables such as carrots and onions, but it is also worth trying this potato nutmeg that contains capers and olives, for a slightly more Mediterranean taste.

Ingredients for potato nutmeg:

1 kilogram of new potatoes
1 hand of capers
2 handfuls of black olives
1 tablespoon thyme leaves
1 small bouquet of rosemary, broken into twigs
6 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
coarse salt
freshly ground black pepper

4 steps to prepare potato mousse:

1. The oven is preheated to 250 degrees Celsius / 220 degrees Celsius on ventilation / stage 9 on gas. Meanwhile, clean the potatoes with a brush under a stream of cold water. If you use normal potatoes, it is recommended to peel them.

2. Boil the potatoes for about 12 minutes. Using a strainer, drain well, then slice into halves and place in a bowl.

3. Drain the capers and add along with the olives and herbs to the potatoes in the bowl, adding almost all the oil, coarse salt and freshly ground black pepper to taste. Mix well, mashing the potatoes very lightly.

4. In an oven tray, previously covered with baking paper, add the arranged potatoes. Mix the vinegar with the remaining oil and drizzle over the potatoes. Cover with foil and bake for about 40 minutes, or until golden.

You can also prepare the meat version of this dish, and you can find the recipe here: potato mousse recipe with chicken.


Potato mousse with eggplant, tomatoes and minced meat & # 8211 Greek recipe

This one mashed potatoes with eggplant, tomatoes and minced meat it is particularly tasty and filling. You get fed up with a 10 x 10 cm slice because it contains both vegetables and meat and dairy proteins (cheese, milk). There is no "original recipe" for Greek moussaka because it is prepared differently depending on the area.

In our house, the musacals are made separately: either potatoes or eggplants. I learned to do it from my mother potato bite with minced meat and tomato juice & # 8211 see the recipe here & # 8211 but also eggplant bite with baked peppers & # 8211 see recipe here.

Well, the Greek musacaua combines the two recipes and the result is exceptional! There are several moussaka recipes: Greek, Turkish, Arabic, etc. The recipe that became famous is that of Greek moussaka with potatoes, eggplant, meat, tomatoes and white sauce and was first published by Nikolaos Tselementes in the 1920s (in a cookbook).

The meat traditionally used in moussaka is beef or mutton. I used a beef with some fat (leg + beef breast) because it makes it more tender and tasty. It is always preferable to grind our meat at home because that way we know exactly what we have on our plate. From this minced meat will be made a sauce similar to ragu a la bolognese (recipe here).

Typical vegetables are onions, garlic, potatoes, eggplant and tomatoes (or tomato juice) but are often found in moussaka and bell peppers or kapia. The classic recipes provide for the advance frying of potato and eggplant slices, but there are also modern, more dietary solutions for their preparation. We all know that eggplants absorb fat like a sponge so we decided to cook them directly in the oven. You will see at the end of the recipe a video that served as inspiration for this recipe. It is a demonstration made by a Greek chef (Akis Petretzikis), a collaborator of Jamie Oliver.

The spices used in a Greek nutmeg are salt, pepper, thyme but also cinnamon, cloves. The aromas are oriental and give a special flavor to the dish. If you do not have the courage to try them in this combination you can limit yourself to plenty of salt and pepper.

The layer of white sauce (Bechamel) is generous and very tasty. In this sauce you can put yolks and grated Parmesan cheese, becoming a Mornay sauce (see recipe). Sprinkle grated cheese on top and, through gratin, form a reddish and appetizing crust.

You can also make overturned moussaka with potatoes, meat, mushrooms and tomato sauce (recipe here).


Video: Μπουκιά και Συγχώριο - Βόλος (August 2022).