Zrazy from potatoes with cucumbers
- 1 kg of potatoes
- 2 salted cucumber
- 50 g of processed cheese
- 1 tbsp. l. vegetable oil
- 1 tbsp. l. butter
- 1 bunch of dill, parsley and cilantro
- pinch of dried rosemary
- 2 tbsp. l. flour
- salt
Cooking:
Boil the potatoes in a uniform until they are ready. At this time, prepare the filling. Wash greens and grind. Cucumbers and cheese cut into small cubes, mix with greens. Peel potatoes and, without letting to cool, knead in a mashed toast. Add the rosemary. Pour out the cakes from mashed potatoes. In the middle, put the stuffing and clasp the edges. Roll the zrazy in flour and fry in a warmed-up mixture of vegetable and butter until golden crust, for 2-3 minutes. from each side.
Potato tartlets
- 500 g of potatoes
- 250 grams of finished puff pastry
- 300 g of gruyere cheese
- 1 clove of garlic
- 100 ml of milk
- salt pepper
Cooking:
Roll out the dough on the flour-padded surface in a thin layer. Cut from it 6 circles with a diameter of 5-6 cm. Put in tartlets for tartlets, cover with mugs of parchment, pour in the dry beans and put in a preheated oven for 180 ° C for 15 minutes. Let cool, remove beans and parchment. Do not switch off the oven. Peel potatoes, cut into small cubes and boil in boiling salted water, 15 min. Throw to a colander. Garlic clean and grind. Grate the cheese on a large grater. Mash potatoes with milk in puree, add garlic, cheese, a little salt and pepper. Put the filling in the tartlets and return them to the oven for 7-10 minutes.
Potato casserole with chicken and corn
- 1 kg of potatoes
- 4 chicken fillets
- 2 carrots
- 1 stalk of leek
- 50 grams of broccoli
- 200 g of canned corn
- 400 ml of milk
- 40 g of butter
- 1 tbsp. l. flour
- 150 grams of grated cheese
- salt pepper
Preparation time: 1 hour Servings: 10
Cooking:
Vegetables cleaned. Cut potatoes into 2-3 parts, carrots in half. Broccoli to disassemble on the inflorescence. Pour the white part of the leeks into slices. Put potatoes in a saucepan, pour boiling salted water and bring to a boil. Cook for 20 minutes, until cooked. Chicken fillet washed, dried, put in a separate pan with prepared vegetables. Pour 750 ml of cold water, bring to a boil, cover and cook over a low heat for 25 minutes. Add salt and pepper to taste. Pour out 300 ml of broth from the pan with chicken. Remove chicken and cut into cubes. The remaining liquid and vegetables should be ground with a blender in a homogeneous puree. Preheat half the butter in the saucepan, add flour and cook for 1 minute. Gradually pour 300 ml of milk and heat, stirring until the sauce thickens. Add vegetable mashed potatoes, chicken pieces and corn, gently mix. Preheat the oven to 200 ° C. Stir the potatoes in a puree and mix with the remaining milk and butter. Put the vegetable mass with chicken in a greased with a refractory form. Top with mashed potatoes and smoothen with a spoon. Bake for 20 minutes. Remove the casserole from the oven, sprinkle with cheese and return to the oven for another 10 minutes until the surface of the casserole is covered with a golden crust.
Potatoes in Spanish
- 900 g of potatoes
- 2 tbsp. l. olive oil
- 250 g of tomatoes in own juice
- 1 onion
- 3 cloves of garlic
- 2 tbsp. l. vegetable oil
- 1 tsp. paprika
- pinch of sugar
- salt pepper
Cooking:
Peel the potatoes, cut them into slices, put them in a mold and sprinkle with olive oil. Salt and pepper. Bake in the oven for 45 minutes. at 200 ° C. Prepare the sauce. Peel onion and garlic. Stir tomatoes. In the saucepan, heat the vegetable oil and fry the onions, 5 minutes. Add garlic, tomato with sauce, paprika, sugar and salt to taste. Stew under cover 10 min. Serve potatoes with hot sauce.
Potato pancakes with ham
- 700 g of potatoes
- 1 onion
- 100 grams of ham
- 100 g of smoked cheese
- 1 egg
- 2 tbsp. l. flour
- 4 tbsp. l. vegetable oil
- 1 tbsp. l. chopped dill and parsley
- pinch of dried thyme
- salt pepper
Peel onion, chop, cheese and ham cut into small cubes. Potatoes grate on a large grater, fold in a colander and squeeze out the mass with a spoon. Combine the potatoes with flour, egg, onion, ham, cheese, herbs, salt and pepper, mix thoroughly. Heat 1 tbsp in a frying pan; l. vegetable oil. Spoon the dough and fry over medium heat for 3-4 minutes. on each side, until golden brown. Adding oil, cook the rest of the fritters.
"Potato-poor man"
- 1 kg of potatoes
- 1 yellow and green sweet pepper
- 2 onions
- 4 cloves of garlic
- 100 ml of white dry wine
- 0.5 cup olive oil
- 1 tsp. ground paprika
- 2 bay leaves
- salt pepper
Cooking:
Vegetables cleaned. Cut potatoes into thin slices, onions - half rings, peppers - with strips, removing the core. Garlic chopped. Pour a little oil into the mold. Put into it layers of potatoes, peppers and onions, sprinkling each layer, salt, pepper, paprika and garlic. Add laurel leaves and pour with remaining oil. Pour in the wine and add water so that it reaches the middle of the mold. Cook in the oven for 1 hour at 200 ° C.
Mashed potatoes with mustard
- 1 kg of potatoes
- 150 ml cream in fat content of 22%
- 50 g of butter
- 2 tbsp. l. mustard
- 1 egg
- salt pepper
Peel potatoes, cut in half and boil in salted water, 20 minutes. Put the butter in a frying pan and melt on a small fire. From a pot of potatoes drain the water, mash the potatoes in a puree. Pour the cream, add mustard, butter, egg, salt and pepper. To stir thoroughly. When serving, you can sprinkle with fresh herbs.
Pie with potatoes and mushrooms
- 400 g of potatoes
- 250 g of champignons
- 50 g of butter
- 2 tbsp. l. vegetable oil
- 1 egg
- 1 bunch of green onions
- 0,5 bunch of dill
- salt pepper
For the test:
- 2 cups of flour
- 125 g of butter
- 4 tbsp. l. sour cream with 20% fat content
- 2 tsp. baking powder
Cooking:
Boil the potatoes in a uniform until ready, 20 minutes. Cut cold butter into small cubes, put in a bowl, combine with sour cream. In the same bowl, sift flour with a baking powder and a pinch of salt. Knead the dough. Transfer the dough to a table and knead it for 10 minutes. Turn in the film and put into the refrigerator for 20 minutes. Mushrooms, dill and green onions wash. Cut the mushrooms into 4 parts, chop the green onions and dill. In a frying pan heat the oil and stirring, fry the mushrooms, 8 min. Add the green onions and cook for 2 more minutes. Pour off the potatoes, allow to cool, clean and cut into cubes. Combine with dill, fried mushrooms and onions, salt and pepper to taste. The dough is divided into 2 unequal parts. On a flour-poured table, roll out most of it into a thin layer, put it in a greased form. Put the filling on the dough, add chopped butter. Thinly roll out the second part of the dough, cover them with a cake and tie the edges. Lubricate the surface with a lightly beaten egg. In the middle of the cake make a hole. Put the cake in a preheated oven to 190 ° C and bake for 25-30 minutes.
Potato souffle with cheese and onions
- 1000 g of potatoes
- 1 onion
- 3 eggs
- 300 ml of milk
- 100 g grated Parmesan
- 1 tbsp. l. granular mustard
- 1 tbsp. l. butter
- 0.5 tbsp. l. flour
- salt pepper
Cooking:
Peel potatoes, cut each into 3-4 parts, pour boiling salted water and bring to a boil. Cook, cover with a lid, 15-20 minutes., Until soft, drain the water. Put a pot of potatoes on a minimum fire for 2-3 minutes, so that it is well dried. Mash potatoes in puree, seasoned with salt and pepper. Prepare béchamel sauce. Melt the butter in the saucepan, pour in the flour and fry, stirring, 1 minute. Gradually pour in the milk and cook, stirring, on a small fire for 7-9 minutes, until the sauce thickens. Combine with half the grated cheese, season with salt and pepper. Set aside and allow to cool. Separate yolks from proteins. Mix the mashed potatoes with béchamel sauce, yolks and mustard. In a clean bowl, whisk the proteins to a thick foam and add to the mixture. Preheat the oven to 200 ° C. Transfer the finished product to oiled refractory molds. Sprinkle the remaining parmesan on top. Bake for 30-35 minutes until the souffle rises and gains a golden hue. Immediately submit to the table.