Potato roll with spinach
- 500 g of potatoes
- 1 onion
- 1 kg of fresh spinach
- 100 g of cottage cheese
- 100 g grated Parmesan
- 200 g of bacon
- 3 eggs
- 1 yolk
- 200 g of flour
- 1 tsp. baking powder
- 75 g of butter
- 1 tbsp. l. vegetable oil
- pinch of nutmeg
- salt pepper
Cooking:
Wash potatoes and boil in a uniform until ready, 20 minutes. Onion peel and grind. Spinach washed, cut off the petioles. Leave the leaves in a dry saucepan and put on a small fire. As soon as the leaves are wilted, remove from heat and squeeze out as much moisture out of them as possible. Peel potatoes and rub through a sieve. Add almost all the flour, baking powder, 1 egg, a little salt. Knead a homogeneous dough. Heat the vegetable oil in a sauté pan, fry onion, 4 min. Add the spinach and cook, stirring, 2 min. Spread the spinach with onions in a bowl, allow to cool slightly. Add cottage cheese, half parmesan, yolk, nutmeg, salt and pepper. To stir thoroughly. Roll out the potato dough on the flour-padded surface into a rectangle measuring 35x25 cm. Cover it with strips of bacon. Spread the spinach filling on the dough, leaving around 1.5 cm around the edges. Close the roll, tightly wrap it in a linen napkin and tie the ends with string. Place the roll in a wide saucepan with boiling salted water, cook for 30 minutes. Remove the roll from a saucepan, unfold and allow to cool. Cut into pieces 1.5 cm wide. Lay them in a low baking dish, pour with melted butter and sprinkle with the remaining Parmesan. Put the oven in a preheated oven to 200 ° C for 15 minutes. Immediately submit to the table.
Mexican salad with potatoes
- 4 large potatoes
- 1 yellow sweet pepper
- 2 tomatoes
- 2 hard boiled eggs
- 0.5 red hot pepper
- 2 tbsp. l. olive oil
- 1 tbsp. l. chopped green onions
- salt, freshly ground black pepper
For refueling:
- 1 avocado
- 1 onion
- 2 cloves of garlic
- 2 tsp. olive oil
- 1 tsp. lemon juice
Cooking:
Peel potatoes, cut into slices. Put in a saucepan with boiling salted water and cook for 7-9 minutes, until cooked. In the meantime, prepare a gas station. Avocado cut in half, remove bone and skin. Put the pulp in a bowl and mash it in a mash. Onion and lemon, peel and chop garlic. Add the olive oil, lemon juice, onion, garlic, salt and pepper in puree from avocado, mix thoroughly. Cover with a film and set aside for 10 minutes. From the pot with potatoes drain the water. Remove the core from the sweet and hot pepper. Flesh of yellow pepper cut into half rings, spicy pepper - thin rings. Wash tomatoes and cut into circles. Boiled eggs cut into slices. Put the potatoes, tomatoes, eggs, sweet and hot peppers in a bowl, season with salt and pepper. Add half the dressing from the avocado, stir. Put the salad on a serving dish, at the edges, expand the remaining dressing. Sprinkle with spring onions and pour the remaining oil.
Swedish potato salad
- 800 g of potatoes
- 150 g of boiled-smoked bacon
- 1 red apple
- 2 red onions
- 1 cucumber
- 1 tbsp. l. lemon juice
- 1 tbsp. l. chopped dill
- 200 g sour cream
- 1 tbsp. l. white wine vinegar
- pinch of sugar
- salt, white ground pepper
Cooking:
Potatoes boil in a uniform, 20 minutes, clean and cut into circles. Cut the brisket into strips and fry in a dry heated frying pan until crunching. Pour the potatoes with greased. Cut apples and cucumber into cubes, onion rings. Sprinkle apples with lemon juice. Mix potatoes, onions, cucumber, apples and brisket. Beat together sour cream with vinegar, sugar, salt and pepper. Pour the salad. Top with dill.
Potato soup with leek
- 450 g of potatoes
- 1 stalk of leek
- 1 onion bulb
- 4 strips of bacon
- 1.5 tbsp. l. butter
- 1.2 liters of chicken broth
- 0.5 lemon juice
- salt, black ground pepper
Cooking:
Peel potatoes and onions, rinse the leeks. Potatoes cut into cubes, bacon - slices, onions and leeks - thin semirings. In a saucepan, heat the butter and fry the bacon, 4 minutes. Add onions and leeks, cook for 5 minutes. Put the potatoes, simmer on a small fire for 5 more minutes. Pour broth, bring to a boil and cook for 20 minutes. Season with salt and pepper. Spread soup on plates, add lemon juice to taste. You can sprinkle with parsley and put on 1 tbsp. l. sour cream or fatty cream.
Curls of cucumber with mashed potatoes
- 300 g of potatoes
- 4 cherry tomatoes
- Cucumber
- 50 ml of milk
- 2 tbsp. l. butter
- 1 tbsp. l. vegetable oil
- 1 tsp. balsamic vinegar
- 0.5 cm of ginger root
- 1 tsp. chopped dill and parsley
- pinch of ground nutmeg
- salt pepper
Cooking:
Cut potatoes into pieces and boil in salted water, 15 minutes. At this time, cut cucumbers along thin strips. In a frying pan heat the vegetable oil, put the tomatoes, sprinkle with vinegar, season with salt and pepper, cook for 5 minutes. Stir the potatoes in puree, mix with butter, milk, grated ginger and nutmeg. In half the puree add crushed herbs. Put the mashed potatoes without greens into 4 small molds. Puree with herbs wrapped in strips of cucumbers and placed on top. Garnish with cherry tomatoes.
Potatoes in Peruvian
- 8 medium potatoes
- 200 g of soft cream cheese
- 2 large oranges
- 0.5 tsp. ground hot pepper
- 4 boiled eggs
- 0,5 head of lettuce
- salt
From the oranges squeeze the juice and mix it in a sautepan with cheese, spicy pepper and a little salt. Peel potatoes and cut into large chunks. Put in a saucepan with sauce and cook under the lid, from time to time stirring, 35-40 minutes. The leaves of lettuce are washed, dried and put into plates. Eggs cut in half. Put the potatoes with the sauce and eggs on the lettuce leaves.
Potato headstock
- 500 g of potatoes
- 150 g of bacon
- 2 onions
- 1 bay leaves
- 2 tbsp. l. melted butter
- salt pepper
Cooking:
Bacon cut into cubes, put on a heated frying pan and fry until light brown, 7 minutes. Onions peel, finely chop, add to the bacon and cook all together 8 min. Peel the potatoes, grate them with a small grater and mix with fried bacon and onions. Season to taste with salt and pepper, sprinkle with crumbled laurel leaves. Preheat the oven to 180 ° C. Put the potato mixture in a greased form and bake for 1 hour. When serving the table, the ready-made knuckle is cut into portions and sprinkled with butter. Serve hot.
Baked potatoes with different fillings
- 4 large potatoes
- 1 tbsp. l. olive oil
- salt, freshly ground black pepper
For the filling with shrimps:
- 150 grams of boiled peeled shrimp
- 0.5 red hot pepper
- 2 cloves of garlic
- 3 feathers of green onions
- 1 tbsp. l. vegetable oil
- juice of 1 lime
- pinch of dried basil
For filling with sausages:
- 150 g canned white beans
- 2 sausages
- 1 tbsp. l. hot sauce
- 1 tbsp. l. vegetable oil
- 1 tbsp. l. chopped parsley
Preheat the oven to 200 ° C. Wash potatoes and dry them. Put in a fireproof form, pour with olive oil, sprinkle with salt. Bake until ready, 1.5 hours. At this time, prepare the fillings. Remove the seeds from the hot pepper and chop the pulp. Peel the garlic and cut into slices. Wash the green onion and chop. In a frying pan, heat the vegetable oil and fry the green onions, hot pepper and garlic, 1 minute. Add the shrimp, lime juice and basil. Salt to taste and warm, 1-2 minutes. Sausages cut into mugs. Heat the oil in the frying pan and sauté the sausages, for 2-3 minutes. on each side, to brown. Add the beans, hot sauce, black pepper and parsley. Stir well and cook for 3-4 minutes. Finished hot potatoes incise crosswise. Fill the potatoes with prepared fillings.
Potato dumplings with pork
- 10 potatoes
- 200 g of pork
- 1 onion
- 1.5 cups of flour
- 3 yolks
- 1 tbsp. l. vegetable oil
- 2 tsp. sweet pepper
- salt
Cooking:
Peel potatoes and boil until tender, 20 min. Drain the water, mash the potatoes in a mash, allow to cool slightly. Add salt, yolks and flour. Knead the dough, roll into sausage and cut into slices. Finely chop the meat. Peel onion, chop and fry in preheated oil, 6 minutes. Add pork, salt and pepper. Cook, stirring, 10 minutes. Strain the potato slices into flat cakes. Put in the center of each stuffing and roll into a ball. Boil in salted water, 5-6 minutes.
Pork medallions with apples and french fries
- 750 g of wavy french fries
- 1.2 kg of pork fillet
- 700 g of apples
- 100 g of butter
- 2 tbsp. l. vegetable oil
- salt, black ground pepper
Pork cut into slices 1 cm thick, beat well, salt and pepper to taste. In a frying pan, heat the vegetable oil and fry the medallions on high heat for 5 minutes. from each side. Peel apples, remove the core and cut into circles with a thickness of 1 cm. Prepare 8 pieces of foil of appropriate size, grease them with butter. For each piece, put a few cups of apple, top medallion, wavy fries for the oven and sliced the remaining butter. Each portion carefully wrap and bake in the oven for 15-20 minutes. at 190 ° C.
French fries in tomato and garlic sauce
- 600 g of wavy french fries
- 250 g of tomatoes
- 1 stalk of celery
- 3 cloves of garlic
- 2 tbsp. l. tomato paste
- 1 tbsp. l. vegetable oil
- 1 tsp. powdered sugar
- salt pepper
- vegetable oil for deep-frying
On tomatoes, make a cruciform incision and lower them for 1 min. in boiling water. Sift with iced water, peel and cut into slices. Garlic clean and grind. Slice the celery and chop it finely. Heat the vegetable oil in a frying pan and fry the tomatoes, 5 min. Add celery, garlic, tomato paste, powdered sugar, salt and pepper. Cook, stirring another 4 minutes. French fries, without defrosting, fry in deep-fried for 4 minutes. until golden brown. Serve potatoes with sauce.
Fish in beer batter
- 350 g of wavy french fries
- 400 g fillets of dense white sea fish
- 200 ml of light beer
- 3 tbsp. l. vegetable oil
- 1.5 tbsp. l. soy sauce
- juice 2 limes
- 2 tbsp. l. flour
- 1 tsp. baking powder
- 1 tbsp. l. chopped dill
- slices of lemon for decoration
Combine in a bowl beer, soy sauce, lime juice, dill, salt and pepper. In a separate bowl, mix the flour and baking powder. Gently pour the beer mixture into the flour and mix thoroughly, put in the refrigerator for 20 minutes. Rinse the fish fillets, dry on a paper towel and cut into slices. Dip pieces of fish into a beer mixture and fry in warmed vegetable oil, for 4-5 minutes. on each side, until golden brown. Prepare French fries in any way recommended on the packaging and serve to the table with fish and lemon slices. You can decorate with fresh parsley.
Triangles of Camembert cheese
- 500 g of wavy french fries
- 200 g camembert cheese
- 1 egg
- 1 tbsp. l. flour
- 80 g of cornflakes
- 3 tbsp. l. vegetable oil
- 100 g of cranberries
- 60 ml of red dry wine
- 2 tsp. honey
- vegetable oil for deep-frying
Cooking:
Cut the cheese into 8 pieces, dab them into a lightly beaten egg, then roll in floured corn flakes. Heat the vegetable oil in a frying pan and fry the cheese, for 2-3 minutes. on each side, to a ruddy crust. Melt the honey in a saucepan, add the washed cranberries and wine. Bring to a boil and cook over low heat for 10-15 minutes. Cook French fries according to the instructions on the package. Serve the potatoes with roasted cheese and sprinkle with cranberry sauce.