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Golden and crispy snails with mashed potatoes

Golden and crispy snails with mashed potatoes

The chicken breast is washed, then sliced ​​and seasoned with salt, pepper and sprinkled with oil. Leave it to season overnight.

Peel the potatoes, wash them, then cut them into cubes and boil them together with the garlic clove.

The cornflakes are blended until a powder is obtained. The beaten snails are given through flour, egg and cornflakes, then they are fried in an oil bath.

When cooked, strain the potatoes, add salt and oil and mix. Then add warm milk and mix.


7. Sweet potatoes with mayonnaise and hot sauce

If you like potatoes a little faster, then we recommend these excellent and very easy to make potatoes.

Ingredient:

  • 2 large sweet potatoes, coarsely grated and dried with a paper towel
  • 2 beaten eggs
  • & frac12 cup of flour
  • & frac12 cup of breadcrumbs
  • & frac12 tablespoon of ground cinnamon
  • & frac12 tablespoon kosher salt (this salt does not contain additives)
  • Olive oil for frying
  • 3 teaspoons mayonnaise
  • 1 tablespoon Sriracha sauce (hot chili sauce)

Method of preparation:

  1. In a large bowl combine the sweet potato, eggs, flour, breadcrumbs, cinnamon and salt. After mixing well, let the contents rest for about 10 minutes. Meanwhile, prepare the special sauce. Combine the mayonnaise with the hot sauce, mix very well, then set it aside a little.
  2. In a medium frying pan, heat 2-3 teaspoons of olive oil over medium heat. From the potato mixture form meatballs and fry them in a pan on each side (about 5 minutes on each side, until browned well).
  3. When you take them out of the pan, put them on a paper towel to absorb the oil. Keep them in the oven to keep them warm, and when all the meatballs are ready, serve them with the special sauce.

Soft, fragrant core and an incredibly crunchy potato crust - their taste will delight anyone!

We present you a recipe for super delicious roasts. They will be celebrities both at family dinners and at the holiday table. Particularly fragrant, juicy, with delicious filling, they will surely catch everyone's attention. Quite attractive and appetizing, thanks to the slightly crunchy golden crust, these roasts will become the most requested by the whole family.

Ingredients for roasts

- 400-500 g of pork (or chicken)

- 200-300 g of mushroom mushrooms

Ingredients for the crust

Method of preparation

1. Prepare the filling: boil the mushrooms and cut them into thin strips. Cut the onion in half into rounds and fry it slightly in a pan with hot oil.

2. Grate the cheese. Chop the greens. Mix the onion with the mushrooms, cheese, dill and a little salt.

3. Cut the pork tenderloin (or chicken breast) into medium-sized pieces. Fry the meat. Sprinkle the tender meat with salt and black pepper to taste. Arrange one tablespoon of filling on each piece of meat.

4. Fold the edges and form elliptical shapes.

5. Peel the potatoes and grate them. Beat the eggs in a deeper bowl. Sprinkle the work surface with flour. Also, sprinkle flour on a plate.

6. Pass each roast through the flour, then soak it in the egg and cover it with a thick layer of grated potatoes. Fry them in a pan with hot oil on both sides until golden brown.

7. Preheat the oven to 180 ° C. Arrange the roasts on a baking tray and bake for 15 minutes. If desired, you can use the microwave.

Note: Get some delicious and juicy roasts, which combine perfectly with a salad of vegetables and greens. For lovers of more spicy dishes, you can serve roasts with mustard or horseradish.


Fish recipes for children

Adding fish to your child's diet is a great way to provide important nutrients. In addition to high quality protein, vitamins and minerals, some fish species are an excellent source of healthy fats, such as omega 3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fats are essential for the development of the brain, nervous system and vision of children. Fish can also be an important source of calcium, vitamin D, selenium, iodine and iron. Children can eat small amounts of fish and shellfish, 1-2 times a week.

The minimum amount of fish that a child should eat in a week varies according to age, as follows: at 1 year 25g, at 2-3 years & # 8211 35 g, at 4-6 years & # 8211 50 g, at 7-9 years & # 8211 75 g, at 10-12 years & # 8211 90g, at 13-18 years -120g. (Pediatric Nutrition in Practice - Koletzko B. et al. 2015). If the consumption reaches 60-90g / week, the child should be offered only fish low in mercury. Consumption of fish containing large amounts of methylmercury & # 8211 swordfish, shark, pike, tuna (except light tuna) should be avoided in children.

Good sources of fish for children (low methylmercury content)

Salmon, freshwater trout and shrimp are considered low in mercury and rich in DHA. Other types of fish and seafood considered "good choices" for children include: anchovies, sardines, tilapia, catfish, cod, herring, haddock, hake, mullet, whiting, bream, turbot, Atlantic or Pacific mackerel, squid, crab, crayfish, mussels, oysters.

The fish has a soft texture, can be easily chewed by children and fits in a multitude of recipes.


Candied duck with sarladaise potatoes

The duck confit with sarladaise potatoes is without a doubt a delicious recipe. The preparation time is long, but it's worth the wait, I promise!

Potatoes à la sarladaise is a French recipe for fried potatoes in duck or goose fat, served with garlic and fresh parsley. Except for the fats in which they are fried, we can compare them with our french fries and served with ostropel. You can find here several French recipes.

Duck meat has a special flavor if it is prepared according to rules known only to those who are passionate about the culinary art. The time it should stay in the oven or the duration of cooking, the spices and sauces that enhance its flavor and keep the meat tender are secrets that you can find in our recipes.

The duck is a bird with red meat, very nutritious and tasty. Duck meat is a good source of high quality protein. Without skin, it has an even lower caloric value than chicken.

There is a great advantage to weighted consumption of duck meat, and this is given by duck fat. The melting point of the fat rate is only 14 degrees Celsius. Much lower than the temperature of the human body and for this reason it is easy to eliminate. Compared to the melting points of beef, pork and chicken fat which are 45, 38 and 37 degrees Celsius. The low melting point of fat allows duck meat to be very delicious even when served cold.


Fatayer with two fillings

Preparation: Sift the flour with salt in a bowl, make a hole in the middle and put the oil and hot water in it.

Mix until you get a homogeneous dough.

Knead the dough on a plate sprinkled with flour.

Wrap them in foil and let them rest at room temperature for 20 minutes.

For the filling 1: Cut a piece of mozzarella into cubes and mix them with parsley.

By baking, it will have an aromatic taste and the cheese will stretch! :) For the filling 2: Heat a little oil in a large pan and cook the spinach for 1 minute.

Absorb the fat from it with a paper towel and let it cool, then cut it into large strips.

Onions are boiled in salted water for one minute, cooled in cold water, drained and wiped.

Mix the spinach with the onion and the remaining ingredients for the filling and season to taste.

Refrigerate the mixture for 20 minutes.

Heat the oven, spread the dough on a plate sprinkled with flour and cut into 7 cm squares.

Grease the edges of the sheets with water and put a spoonful of filling in the middle of each.


Snitele (Bastonase) from Burta

- salt the belly pieces and then pass them through
1. flour, egg and breadcrumbs or
2. by flour, egg and again flour, or:
3. you can add a little corn in the flour and make another option :. flour, egg and flour mixed with a little corn
4. flour with grated Parmesan cheese, beaten egg and then breadcrumbs, etc. for the variants are almost infinite

- Heat the pan with oil and fry the pieces one by one (they can also be baked in the oven heated to maximum on the baking paper tray, until they are browned, but although much lighter and healthier they last longer). In the pan with oil when they turn brown, turn them on the other side and leave them until they become golden and crispy again.
In this recipe the snails are mini, some thin slices like sticks because I bought the belly already cut. But you can also make normal snacks from larger pieces of belly.

Very good next to a mashed potato, boiled or baked potatoes but also as a snack / appetizer, finger food or for a meal on green grass because they are good even cold.


Potato cartridges with sausages and cheese

One of the simplest recipes, especially because these products are almost always in the fridge, and mashed potatoes can be used even after yesterday's dinner.

  • potatoes & # 8211 900 gr
  • chicken egg
  • sausages & # 8211 200 gr
  • cheese & # 8211 50 g
  • vegetable oil -3 tablespoons
  • flour & # 8211 4 tbsp. spoons
  • spices & # 8211 for taste
  • bread purees & # 8211 80 gr.

Nutritional value per 100 gr:

  1. Cook the vegetables with salt, drain and grind
  2. Add eggs, flour and spices to a lightly chilled meal
  3. Sausages for frying
  4. Put the slice of cheese and a little sausage in the potato cakes
  5. Give the product a crust and bread shape
  6. Cut the semi-finished products into a hot pan with butter on both sides.

Serve the dish, sprinkled with chopped greens, as a snack or a stand-alone dish.


Similar recipes:

Pork croquettes with tomato sauce

Pork croquettes with tomato sauce, prepared by frying after being passed through flour, egg and breadcrumbs

Pork croquettes

Recipe for pork croquettes, given in breadcrumbs and flour and fried in hot oil, to be as crunchy as possible.

Potato and cheese croquettes

Potato croquettes, grated cheese and canned peas, fried after passing through flour, breadcrumbs and beaten egg

Chicken croquettes with cheese

Chicken croquettes with cheese prepared with milk, breadcrumbs and egg, fried in oil


Fish fingers with potato feathers

The British go after fish fingers, which are promoted especially by fast food restaurants and are preferred by children. You no longer have to wonder how healthy the food you give to the little ones is if you cook the delicious fish fingers at home. And you won't have to use a frying pan or hot oil.

Peel and cut the potato lengthwise into 12 thin slices.

Place baking paper on a tray and bake the potato slices after you have mixed them well with 2 tablespoons of oil. Keep them in the oven for 20 minutes at 220C.

Meanwhile, place the breadcrumbs in a bowl, add the melted butter and mix well.

Put flour on a plate and beaten egg in a bowl. Now take each thick strip of fish fillets, season it with salt and roll it in flour, dipping it a little in the beaten egg and then sprinkle a little fish mixed with butter on top of it.

All these operations must be ready until the 20 minutes in which the potatoes have been in the oven have passed. Remove the tray of potatoes and move them all to one side of the tray. Then place the fish fillets and put them back in the oven. In 15-20 minutes the fish should be well penetrated so that you can cut it with a fork, and the potato slices will be crispy and golden.

Place them on a large plate and put a portion of coleslaw salad next to it.

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