We are searching data for your request:
Upon completion, a link will appear to access the found materials.
For starters, we fillet the chicken and remove the chicken breast carefully, we prepare the meat for the schnitzele, we put the chicken breast after threading between two plastic sheets and we pass to its flattening, by beating with the help of a wooden beater. Chicken is very tender, so do not overdo it with the batter, because it breaks very quickly.
We break the eggs, beat them well, add salt, pepper, a paprika powder and thyme. We pass the snacks through the flour, we shake the excess flour well, we pass through the egg and once again through the flour (double flouring), after which we put it in the fridge for a maximum of 20 minutes. After the time expires, take it out of the fridge and fry it in a hot oil bath. Remove on absorbent paper to remove excess fat and leave to relax.
Boil potatoes with a pinch of salt. We wash, clean and wash the vegetables again, then we cut them into cubes. Add oil to a pan and sauté the vegetables.
Put the vegetables in a more capacious pan, season, put stock of vegetables and a little red wine, put the crushed garlic, put the lid on and let it simmer. Put the tomato paste diluted with stock and add the snails, put them in the oven for another 10 minutes.
After the potatoes have boiled, we pass them, the potatoes must be warm, over them, we add cubes of cold butter and the milk that will be warm, not boiling, not cold. Mix well and season.
After that, we move on to preparing and decorating the plate as in the pictures below.
Mashed potato recipe with sour cream
Who can resist a delicious one mashed potatoes with sour cream? We now present in ArteCulinarius.com recipes a version of a special garnish, but very easy to cook, a good creamy homemade puree, which will surely become the favorite of the whole family.
This mashed potatoes with sour cream It goes well with all kinds of dishes, but we recommend that you accompany it with a beef tenderloin in onion sauce or a delicious chicken steak with beer. Either option will allow you to fully enjoy its flavor.
Are you ready to cook mashed potatoes with sour cream? Gather the ingredients and follow the recipe and instructions we offer here step by step. Good appetite!
Schnitzel with mashed potatoes and vegetable sauce - Recipes
This recipe is part of the category of simple, delicious and delicious recipes. And who said that the simple movement is boring and doesn't look good, is bitter. In fact, the secret of a healthy body is to make it as simple as possible, not to combine foods, ingredients, etc. too much.
At the moment I cook and eat meat no more than 1-2 times a week, and after I cook the combination of such vegetables, I don't even need meat, because I don't need meat. The goal of a proper diet is to choose light foods that do not burden our digestive system.
Did you know how much energy the body spends on digesting food?From here comes the feeling that you are sleeping after a hearty meal. One thing to keep in mind is that our body does not take energy from meat, vegetables, pasta, dairy products, as it is erroneously believed, but from fruits, vegetables, nuts, greens. 539uri. Only a person who has eaten properly for a period of time can confirm this, and those who consider meat to be & ldquoputernici & # 537i voinici & rdquo, with the body accustomed to such foods, it is normal that they will feel weak at first. Anyone who wants more information in this regard can contact me and I can provide you with very valuable information. I always repeat, WE NEED EDUCATION & # 538 FOOD & # 258. I will write an article about the CARTOF-MEAT combination and why it is not recommended, especially for children. Stay close!
To prepare this simple and very delicious food, we only needed a few ingredients:
- 5-6 potatoes
- 1 carrot (optional)
- 1 tablespoon butter
- a little oil for the tomato sauce for baking the eggplant
- 3-4 ro & # 537ii
- 2-3 cloves of garlic
- 1-2 eggplants
- dried aromatic herbs
- Bay leaves
- salt and pepper to taste (It would be desirable to mix aromatic pepper)
- Boil the potatoes, 1 carrot, with a few peppercorns and a few bay leaves.
2. Put 2-3 tablespoons of oil in 2-3 tablespoons of oil and 2-3 tablespoons of finely chopped garlic.
3. Add the data given by the r & # 259z & # 259toare. S & # 259reaz & # 259 & # 537i pipereaz & # 259 dup & # 259 gust. Add aromatic dried herbs.
4. Leave it on the fire for a few more minutes, until the tomato sauce is ready, then put it aside in a bowl.
5. After that, put the eggplants and cut the rounds on the pan. It is recommended to pre-cut the eggplants and cut the slices into water with salt so that they are not bitter.
6. Look at the boiled potatoes. Remove the bay leaves and sprinkle with a little butter, salt and pepper to taste.
7. At the end, serve the mashed potatoes with the sourdough and the tomato sauce! I assure you that this combination is very delicious!
If you liked my recipe, show it to your friends! Click LIKE & SHARE!
If you found this web page and want to post it on social networks, use the hashtag #diaskitchen & Icirc & # 539i thank you!
| Dia & rsquos Kitchen is the legal copyright holder of the materials on this blog, which may not be used or published without the written consent of the author |
Click to rate it!
Average rating 2.9 / 5. Number of votes: 9
There are no votes yet! Be the first to rate this post.
Recipe of the day: Mashed potatoes with green onions
Mashed potatoes with green onions from: potatoes, butter, milk, salad, cabbage, green onions, salt, pepper.
Mashed potatoes with green onions
- 8 potatoes, cut in half
- 8 tablespoons unsalted butter
- ½ cup of milk or liquid cream
- 1 salad created, chopped
- 1-2 cups chopped cabbage
- 6-8 green onions, chopped
- salt and pepper to taste
Method of preparation:
Bring a large pot of water to a boil. Add 1 teaspoon of salt and potatoes. Cook until potatoes are tender.
Drain in a colander, then add back to the pot. Pass the potatoes until smooth, then add the milk and 6 tablespoons of butter.
Season with salt and pepper, mix and set aside. Add the salad and cabbage to a pot of salted water. Cook for 3-4 minutes. Drain well.
Mix potatoes, salad and cabbage together and incorporate green onions. Season with salt and pepper.
To serve, put in bowls, garnish with remaining butter and green onions.
Mashed potatoes with chicken schnitzel - ready in half an hour
I want to show you what simple food (so for beginners) can be made in half an hour.
be on stage as they begin. I warn you that these quantities are for 2 people.
so PURE POTATOES WITH CHICKEN BREAST SNITEL
6 larger potatoes
100 grams of margarine - no matter what
250 ml milk
# 2 BIJU
3 pieces chicken breast
# 3 BIJU
clean and cut the potatoes into cubes, cover with water, put salt in the water and put on the fire. after they start to boil they are kept there for about 20 minutes (from time to time stir in them).
while the potatoes are bubbling in the pot, we start beating the meat, which we sprinkle with delicacy and pepper. I never put salt on the snails because I don't like the delicate one that also has some dehydrated vegetables.
# 4 BIJU
then, with these two hands, we take the meat and roll it in flour on both sides, then we roll it in beaten eggs, and we put it in the flour, then again in the egg and finally in the pan with the hot oil. so to understand well: flour - egg - flour - egg - pan.
# 5 BIJU
here nicely fried and turned on the other side.
# 6 BIJU
the snails are ready and now it's the turn of the potatoes. after throwing the water off them, we crush them firmly with the potato pallet. then add the margarine that we homogenize to give a creamy consistency, then add the milk that we mix well to give a fluffy consistency. we see how it is with the salt in them and if everything is to our taste we start the papacy.
# 7 BIJU
here is the final result is a piece for everyone, do not crowd. of course it goes with cabbage, tomato and cucumber salad or even pickles.
# 8 Bogdana
# 9 BIJU
in the phase with egg-breadcrumbs-egg-breadcrumbs I agree and I do this sometimes when I want them more crispy - plus I saw other real housewives putting salt in the water from the potatoes - why didn't I put salt in the water. for beef and beans I do not put until the end.
Recipe Low Carb
This puree was the result of success with celery cream soup. Because I imagined that the texture and taste can't be too different. But I was a little wrong: in the sense that this time passing only celery and not adding much sour cream or boiled juice like cream soup, meaning being a little more concentrated, the taste of celery was a bit more pronounced. Not annoying, meaning the puree turned out good (but not excellent) and anyway there is only a portion of the 4 that were.
I needed very few ingredients:
& # 8211 Another celery as big as my head and the heads of others together
& # 8211 a little milk and a little liquid cream & # 8211 about 2 tablespoons each
& # 8211 a delicate diced vegetable
So I chopped the celery with great difficulty because it is hard to leave, I cut it into uneven cubes and put it to boil. Put enough water to cover it and maybe even a little more. When the water started to boil, I added the delicate cube and salt. And I let it boil stirred until the fork test proved that the celery is cooked.
I drained all the water, I added the butter, I mashed everything with the blender, I added the milk and sour cream, I tasted and I added a little more salt and I mashed and ready. A good garnish (but not excellent) for any sausage, fish or whatever will cut your head off. Or you can eat it simply. As you wish. However, even if it is not excellent, it is worth trying at least once. Who knows, maybe you will like it.
Carbohydrates are simple and few: 4 per 100 grams of celery & # 8211 because it was very bad, I appreciate it at half a pound. So about 20 for the whole mess. There were about 4-5 servings, anyway for safety, I add it to 5 grams of carbo to stay with our bellies and minds at peace. Next on the list: broccoli puree. But it will take some time because we have a lot of cooked food now.
Potato and pepper stew
Cook the onion in a saucepan in hot oil over medium heat until soft, then add the garlic. Let them cook together for a few minutes.
Add the bell pepper slices, reduce the heat and cover with a lid. Let the peppers cook for 10 minutes until soft.
Add the tomatoes and potatoes, season with salt and pepper and simmer for almost 1 hour. Along the way, add concentrated vegetable soup. It may not be necessary at all, depending on how juicy the tomatoes were. You don't want to end up with a soup instead of a stewed sauce for stew.
Serve hot stew with toast.
Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.
- 700g pork / beef,
- 1 carrot,
- 2 eggs,
- 4 cloves of garlic,
- 1fat parsley,
- 1binding marar,
- frying oil
- Mashed potato ingredients: 1kg potatoes, 150g butter, 150ml milk, salt
Method of preparation
Carrots, zucchini and potatoes are cleaned, washed and passed through a small grater. Garlic cloves are cleaned and ground. Dill and parsley are washed and finely chopped.
Mix the meat with the vegetables prepared above, with eggs and chopped greens. Season with salt and pepper and mix until smooth.
With a hand greased with a little oil, form meatballs of the right size.
Fry in hot oil on both sides.
How to prepare mashed potatoes:
Peeled and chopped potatoes are washed in cold water and put on the fire in a large saucepan. Add a good teaspoon of salt to 1 kg of potatoes. Leave it to boil over medium heat, under the lid, until the fork enters them easily.
Crush the potatoes with a hand press adding 100 g butter and 100 ml warm milk, stirring until smooth.
The average grade given by the jury for this recipe is 9.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Meat meatballs with vegetables and mashed potatoes, classic recipe
Chicken tinsel with mashed potatoes
Preg & # 259te & # 537ti a & # 537a: & Icircnt & acirci prepare the mashed potatoes. & Cure cures & # 539i, & icirci your cubes & # 539e & # 537i & icirci add & icircn water to boil with a little oil and a pinch of salt. When they are ready, iron them, cut them with forks and put them in a bowl. Add the milk and melted butter and pass the potatoes and continue until you get a fluffy puree. Add salt to taste. While the potatoes are boiling, put the pan for the ostropel sauce on the stove. Add the oil, add the chicken breasts (for a more dietetic recipe, boil the meat first and then just a perpele in the pan, browning). Add the peeled tomatoes and the finely chopped garlic. Season the meat with salt and pepper and then bring to a boil. If you want, you can put a spoonful of a flour and a spoonful of flour to get a thicker sauce. Serve with hot chicken ostropel, along with mashed potatoes and a salad of vegetables.
Preparation: 30 minutes Baking: 25 minutes
Re & # 539et & # 259 trimis & # 259 de Bianca Florina Cimpueriu, Dr. Tr. Severin, jud. Mehedin & # 539i
For another review of the ostropel enter here.
Mashed potatoes - Chef Florin Dumitrescu's recipe
Mashed potatoes are one of the most common garnishes you can prepare, but, as with other simple things, it is very easy to fail. A perfect mashed potato should be creamy, fluffy and airy, not too watery or too hard.
One mistake many people make when preparing mashed potatoes is using a blender. This causes the potato starch to release and the puree to get a rubbery, rubbery appearance and taste. Follow the recommendations below, according to chef Florin Dumitrescu's recipe, and you will get the finest and most delicious garnish for your steak.
Put a pot of water and salt to a boil. Peel the potatoes. When the water starts to boil, place the potatoes in the pot. The pot should not be full, but just enough water to cover the potatoes.
In another bowl on the fire, put the milk and butter and leave until the mixture reaches boiling point. When the potatoes have boiled, drain the water and pass them through a special mashing utensil.
Put a polish of the milk and butter mixture over the potatoes and mix well with a whisk. Add until you get the desired consistency. The puree should be neither too firm nor too liquid.
Season with salt and pepper to taste.
You have to see it too.