Potatoes with sour cream sauce
Peel a squash, grate it and squeeze the juice.
Drain well and fry in hot oil. When they are ready, take them out on absorbent napkins, in a plate.
The sauce is prepared from sour cream, olive oil, salt, pepper, dill, garlic.
Omelet pillows: egg, mineral water beat well. Add salt and pepper to taste. Add parmesan and flour. Interfere. Let it rest for 15 minutes. After this break, they are fried. Take out the napkins.
Assembly: on a plate put 2 tablespoons of sour cream sauce, potatoes and fish over the sauce again. The omelet pillows are placed on the edges.
Depending on your preferences, the arrangement can be any other.
Baked potatoes au gratin with sour cream and cheese
Baked potatoes au gratin with sour cream and cheese. A recipe for simple baked potatoes with white sour cream sauce. How to make a potato gratin? A stand-alone dish or a perfect garnish with fried meats.
Baked potatoes au gratin with sour cream and cheese. A simple recipe for baked potatoes with white cream and cheese sauce. How to make a potato gratin? A stand-alone dish or a perfect garnish with fried meats.
Gratinated potatoes are a simple, winter, cheap and filling recipe. A simple and good vegetarian recipe. Resembles French fries but they also contain boiled eggs recipe here.
When I know I don't have much time for cooking, I prepare the boiled potatoes in shell. The next day I clean them and turn them either into natural potatoes with butter and parsley (recipe here), or I make them au gratin in the oven. This saves 40-50 minutes of preparation. The right potatoes for this kind are the ones for salad (& # 8222sapunari & # 8221 used to say them). The floury ones disintegrate when boiled.
The cream I used for these au gratin potatoes was a classic, fermented (pancake). It must have at least 20% fat in order not to be baked. The cheese used should be a cheese type, which melts in the oven. Telemeau or bellows cheese do not melt but give good taste to this dish.
From the quantities below we obtained 4-6 servings of baked potatoes with sour cream and cheese.
1. Potatoes : Cut potatoes in 4 or 6 depending on the size, it is preferable to be as even pieces as possible to cook evenly and at the same time. We do not want to have some of the potatoes too made, and another part slightly raw.
2. Add the mix of SPICES, 1 puppy of garlic finely chopped and the two tablespoons of olive oil over potatoes. The oil will form a crispy crust on them, while inside they will remain fragile.
3. The potatoes will be placed in a tray lined with baking paper and will be placed in the preheated oven at 175 degrees. After 25-30 minutes, remove the tray and sprinkle dill over potatoes. Leave the tray in the oven for another 5 minutes until they turn golden. This way the dill will not be raw either, but it will be lightly cooked and its flavor will be preserved.
4. sauce: While the potatoes are cooking, in a saucepan, put sour cream, 1 puppy of garlic, dill, salt, pepper and a chilli powder. Set it aside to blend all the flavors.
4. Chops mushrooms long, onion green and avocado cubes. Now all you have to do is put all the items on the plate. Sit potatoes as a basis, then the vegetables (mushrooms, green onions and avocado), over which he puts cream sauce and cheese laugh. Good appetite and increase in cooking!
New potatoes in cream sauce - an incredibly simple and delicious summer recipe!
Today the team Bucătarul.eu presents you a new summer recipe, easy and affordable, to enjoy on days when you feel like something tasty, but also very easy to prepare.
The new potatoes with sour cream and baked cheese are super delicious and flavorful and can be eaten as such or as a side dish with your favorite meat or vegetable dishes. Good appetite!
Method of preparation
1. Peel the potatoes and place them in a heat-resistant form greased with oil.
2. Crush the garlic with the press. Finely chop the dill.
3. Prepare the sauce. Add salt, pepper, flour, dill and garlic to the cream. Mix the composition well.
4. Pour the prepared sauce over the potatoes and put them in the oven heated to 180 degrees for 30 minutes.
5. Pass the cheese through a grater.
7. Remove the potatoes 10 minutes earlier, sprinkle with cheese and put back in the oven (for 10 minutes).
Potatoes washed from the ground (this if it exists) or dust, will be boiled in cold water, about 30 minutes (until the tip of the fork easily enters).
After the cooking time, potatoes they will be removed from the boiling water and left to cool, following to be peeled with a well-sharpened knife, cut into suitable pieces and placed in a large glass bowl (being a much more attractive salad).
Pickled cucumbers, will be cut into thin slices on a worktop, leave briefly in a strainer (about 5-8 minutes), then add over potatoes. Then add the diced ham.
Sour cream, will be put in a bowl, beaten with a whisk, thinned with 2-3 tablespoons lemon juice, over which they will be placed hard boiled eggs, peeled and grated on a large grater and seasoned the sauce with salt and pepper.
For a refreshing aroma that taste buds would be & # 8222enchanted & # 8221 into the sour cream sauce can be added 2-3 mint leaves, finely chopped.
Cream sauce, will be poured over potato salad, mixing carefully with a spatula (so as not to crush the potatoes). Put the two hard boiled eggs on top.
Potato salad it can be consumed immediately, or put the dish cold in the refrigerator and served at the right time.
Potatoes with prosciutto in white sour cream sauce
Peel a squash, grate it and boil it in a saucepan with water, 1 tablespoon of olive oil and 1 teaspoon of salt.
When the potatoes are almost cooked, drain the water and wrap in slices of prosciutto. Arrange in a heat-resistant dish and
Bake for 10-15 minutes.
Meanwhile, prepare the sauce: in a hot pan with a few drops of oil sprinkle a tablespoon of flour, gradually add water and stir continuously to prevent cracks. Bring to a boil, add sour cream and mix. At the end, sprinkle the sauce with lemon juice and season with salt and pepper.
Pour the sauce over the potatoes, put the whole composition in the oven for another 15 minutes.
Potatoes with prosciutto in white sauce are served warm and decorated with greens!
Chicken breast in cream and mustard sauce
Chicken breast in cream and mustard sauce, recipe step by step. How to make a tender and juicy chicken breast in sour cream and mustard sauce. How long does the chicken breast cook to be tender, not dry and sticky, ingredients and preparation.
The idea for this chicken breast in cream and mustard sauce came to me from another recipe that I posted some time ago on the blog and which was a great success, the of meatballs with mustard sauce and cream, which simply captivated the entire blog community. Tried by hundreds, maybe thousands of readers, they all had only words of praise about this simple and quick dish. Cooking in a velvety cream sauce is one of the ways to prepare chicken breast that I use quite often, up to the Dijon mustard sauce variant and concentrated chicken soup, which I propose to you today, was just a step.
The preparation is very simple and especially very fast. You can keep this recipe as a kind of joker-joker to take off your sleeve when lunch or dinner follows in half an hour and you haven't had time to prepare anything. This chicken breast in cream and mustard sauce is extremely tasty and even elegant, no one will be able to say that you have not tried hard enough.
The only mistake that can be made, apart from catastrophes like made onion ash, which I exclude from the start, is to cook the chicken breast too much. We are often served with a strong and thick chicken breast. Unfortunately many times, that many people avoid it. If you follow exactly the steps of the recipe, starting from the portioning of the pieces of meat & # 8211 I mean their thickness & # 8211 and to the way and time of cooking, this chicken breast will be fragile from melting in your mouth. Tasty, I don't tell stories anymore, but I don't care about stories anymore, let's get to work!
Potatoes with leurda sauce
Potatoes with leurda sauce it is not necessarily a recipe as it is an idea for a fast food that you can flavor with leurda. It doesn't have to be prepared only in spring, put a few bags of leurda in the freezer and you can enjoy this recipe in other seasons as well.
Enjoy the aroma of leurda in this simple food. You don't even need many ingredients or experience in the kitchen!
New potatoes with sour cream and dill in the pan
New potatoes with sour cream and dill in the pan. New boiled potatoes with dill and sour cream pulled in the pan. How to make new potatoes with dill and creamy cream sauce? Recipes with new potatoes. A simple recipe for a new potato garnish.
I am very happy every spring when they appear new potatoes at the market. I'm talking about the local ones, from the local producers. I am a big fan of new potatoes and I prepare them in many ways: fried, baked, peeled, au gratin, etc. The new potato season is quite short so we have to take full advantage of these truffles.
I do it at least twice every year new potatoes with sour cream and dill, a simple and old recipe. We all know how annoying the process of soaking and cleaning new potatoes is and how we grit our teeth every time, especially if we have small potatoes, as small as a hazelnut. In this recipe we escape more easily because we first boil the new potatoes in their skins and only after that we clean them. Easy!
I still have a recipe for new potato flour with dill and sour cream, but in the oven & # 8211 you can find it here.
Returning to this recipe, I must say that it would be good to put salt in water and be careful not to boil them too much so that they do not disintegrate. It would also be good to choose potatoes with similar dimensions so that they boil at once (we do not put 1 giant potato, 3 medium and 5 small ones).
I had them as a garnish next to some fine meatballs in the oven – recipe here.
I made new potatoes with sour cream and dill from 1 kg of potatoes and they were enough for 4 people (garnish) or 2 people as the main course. Some can't stop eating this goodness & # 8230