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for the beginning we wash the potatoes and boil them.
separately we clean the carrots, wash them and put them on the grater.
we clean the onion, wash it and cut it into small pieces.
we thaw the ghebas in a stream of water and then we put them on the mincer.
After boiling the potatoes, we clean them and then pass them as puree.
separately, heat the onion a little, then add the carrot, ghebele, salt and pepper to taste, then add enough water to cover them and leave them on the fire until they drop.
separately grease a heat-resistant dish with margarine and add a layer of mashed potatoes over which we place a layer of ghebe composition, then add a second layer of potatoes.
I sprinkled green parsley (I only had the homemade one salted and because I didn't like the way it looked, I borrowed a little, that's what's happening,).
then I put the dish in the oven and left it until it formed a brown crust.
I wish you good appetite!
I still have some of the ghebe composition and together with Mrs. Uta I have prepared something that you will surely like. I will post it immediately!
What ingredients do we use for the glass of orange cheesecake recipe?
Cups for 4 glasses of cheesecake
- For the base:
- - 100 gr biscuits with cocoa
- -50 gr butter
- For the cream:
- -200 gr cream cheese
- -250 gr cream for whipped cream
- -5 tablespoons sugar
- -vanilla essence
- For decoration:
- -one orange
- -30 gr pistachio
- -30 gr hazelnuts
- -grated chocolate
- -Orange jam
1/2 kg ghebe, 2 potatoes, 1 onion, 1 dill, 1 parsley, pepper, salt, 1 teaspoon baking soda, 250g semolina, 3 cloves garlic, oil.
The beans are cleaned and washed, then boiled. Then chop finely and place in a larger bowl. The potatoes are cleaned and washed and boiled (so that they soften a little). Grate together with the garlic and mix with the garlic. Onions, parsley and dill, clean, wash and cut as small as possible. Add over the composition and mix. Dissolve the baking soda in a little vinegar and pour over the composition together with salt and pepper. Mix well. At the end, add the semolina and mix again.
Then, with the help of a spoon, the meatballs are formed. Grease with a little oil and place in a tray lined with baking paper. Put the tray in the oven (preheated) and leave for about 20 minutes or until the meatballs begin to brown. Optionally, during baking, they can be returned.
Try this video recipe too
Potato mousse with ghebe - Recipes
V & # 259 zic bun g & # 259sit dup & # 259 o absen & # 539 & # 259 de 2 s & # 259pt & # 259m & acircni c & acirct mi-savurat vacan & # 539a. I promise to write an interesting article about our holiday this year, just to take some free time to store the pictures and choose them.
Today's recipe is a very tasty one. It is a colorful salad of potatoes and other vegetables, with marinated ghebe mushrooms. If you have them fresh, you can bake them on the pan and add them to the salad, they will add a smell and hellipmmmm and hellip.
I admit that I like potatoes. Did you know that the most potato potatoes are the new ones?This is because they are richer in nutrients and vitamins, but also in substances that energize us. Unlike ripe potatoes, the ones we already call old have more water and more fiber, more protein, and less carbohydrates.
Potato salad with ghebe
- 3-4 new potatoes (& icircn depend & # 539 & # 259 de m & # 259rime)
- 1 red pepper
- o ceap & # 259 ro & # 537ie
- a box of canned ghebe mushrooms
- a m & acircn & # 259 of m & # 259sline kalamata, black or green
- 4 tablespoons olive oil or unrefined sunflower oil
- 2 tablespoons lemon juice
- a powder of dried herbs provence
- a sweet paprika powder
- a tablespoon of honey
- salt and pepper
- I made everything very simple: I washed the vegetables and boiled the potatoes.
- I mixed all the dressing ingredients in a smaller bowl.
3. I arranged the julienned vegetables in a plate, as well as the olives, I sprinkled with a spoonful of the abundance of dressing on top and I enjoyed it!
Good luck with your appetite for home-cooked food, so that you can still eat it!Potato salad with ghebe Potato salad with ghebe
For a healthy life, Dia & rsquos Kitchen recommends consuming plenty of greens at every meal!
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 |
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Potatoes Carbonara & # 8211 Simple and Delicious Recipe
They are made in the palm of your hand! If you love Carbonara pasta, you will definitely fall in love with this recipe with potatoes. It can be perfect for a family lunch or a delicious dinner at a reasonable time, of course…
It is a filling and not very heavy food, which you will surely repeat with pleasure.
To prepare a large portion of Potatoes Carbonara, you will need:
- one kg of potatoes
- 150g turkey meat
- a small onion
- 300 ml cream for cooking
- 100 g of parmesan
- an egg
- a little salt and a little pepper
- chopped parsley (optional for appearance)
- 2-3 slices of bacon (smoked pork breast)
How are these potatoes prepared?
First of all, heat the oven to 200 degrees Celsius and grease a pan with butter. Put the potatoes to boil in hot water, with salt, cut into rounds or cubes, depending on how you like to serve them.
Boil for 10-15 minutes, depending on thickness. Careful! You should NOT let them get to the end. Next, mix the cream with the egg and parmesan and sprinkle a little salt and a little pepper. Cut the onion and fry it in butter.
After it becomes slightly golden, glassy, add the diced turkey. Leave it to harden for a while, until the aroma of turkey meat begins to be felt. Separately, you can fry (lightly) a few pieces of bacon or ribs, finely chopped.
Finally, drain the potatoes and cut them if you haven't cut them before boiling. Put the potatoes in the pan, add the cream sauce on top and sprinkle the pieces of meat on top. Bake until lightly browned - approx. 30 minutes. After 15 minutes, reduce the heat by half and check if the potatoes have penetrated.
Potato mashed potatoes, eggplant and zucchini
Boil the potatoes in their skins. When they have boiled, peel them and cut them into slices. Eggplant and zucchini peel, cut into slices and fry a little in oil in a pan until slightly softened.
In a frying pan, fry the onion with the vegetables with a little salt until it softens a little, then add the minced meat and leave it on the fire for about 20-25 minutes, until the meat penetrates well. Let's not forget about 1 tablespoon of pepper paste.
In a larger pan greased with a little butter, put a layer of potatoes, cheese, eggplant, zucchini, then meat, cheese and again a layer of potatoes, eggplant, zucchini, meat, cheese on top to remain potatoes and cheese. Bake for about 30-35 minutes, until it turns brown.
Fasting MUSACA with vegetables - a simple, successful recipe
I found a very simple and successful recipe for fasting moussaka, made from vegetables. It is very sweet, fragrant and consistent. You will definitely like it and it will catch you well during fasting.
It has a very well balanced and pleasant taste, sweet-sour, thanks to the carrot, parsnip, parsley root and cabbage leaves.
• 15 medium potatoes
• 1 cup of rice
• 1 cup peas
• 2 carrots
• 2 parsley roots
• 2 parsnip roots
• 1 onion
• Green parsley, rosemary
• Tomato juice or broth
• salt, paprika, pepper to taste
Wash the potatoes well, and boil them with the peel in a large saucepan. You will need 3 layers of potatoes, so you need to use a large amount.
Meanwhile, prepare the composition that you will place between the rows of potatoes.
Peel an onion and finely chop it. Heat it in a saucepan with a little oil. Then add the peeled roots and cut into slices, or suitable cubes (carrots, parsnips and parsley root).
Leave the vegetables to simmer for 5 minutes, then add the chosen and washed rice. Stir and let it harden a little to taste better, then add the peas and water to boil. Season the food with salt, paprika, rosemary and pepper.
Turn the heat to low and let the rice boil until soft. After it has swelled and absorbed the water, remove the pot from the heat.
Peel the potatoes and cut them into thick, round slices.
You can place the moussaka in a yena bowl or in a slightly long and raised baking tray. Grease it with a little oil. Place a row of potatoes, and sprinkle a little salt and finely chopped green parsley on top.
Vegetable and Rice Moussaka, Lent
Spread a layer of rice with vegetables on top and level. Place another layer of potatoes, sprinkling a little salt and parsley, then another layer of rice and finally the last layer of potatoes, with a little salt and parsley. If you don't have enough potatoes, make them rarer.
At the end, add a little homemade tomato juice from place to place.
Put the tray in the hot oven and leave the moussaka on medium heat for about 40 minutes, or until the potatoes are lightly browned on top.
It is very good warm, with a salad or pickles, but just as tasty and cold. Portion better after it has cooled.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Potato bite with mushrooms
1 kg potatoes cut into 1 cm thick slices, 1/2 kg mushrooms cut into large slices, keep separately 2 -3 mushrooms thus cut, 2 finely chopped onions, 3 sliced tomatoes, 1 tablespoon peas, 1 tablespoon diced carrot, 3 tablespoons oil, salt, pepper, other spices, broth
Difficulty: low | Time: 30 min
Pasta with ghebe & # 8211 a recipe with good taste & # 8230of the forest
Today I don't feel able to write anything. Interesting, spiritual or spiritual. And, on top of that, I don't feel like talking. I say "peak", because this happens very rarely. Only a few times a year. But these are the times when I recharge my batteries for new weeks of "talking" :)))). These are also the situations in which people ask me if I have suffered something, if I feel bad I am upset. Hehe! I have nothing. I'm just taking a short break.
And because I don't feel like thinking, I'm going to give here something I wrote in October 2008 and a good recipe with a deep forest smell and taste. And mushrooms.
"I feel melancholy today. it has engulfed me since yesterday, like an itch in the palm of my hand, and even now it does not give me peace & # 8230
autumn has, as it were, a lazy structure, which embraces us all as in a sweet trap.
ah and the must, the fine, liquid, body of the grain & # 8230..a whole jar of honey overturned under the tree in the corner through which the sun sifts its light.
autumn is full, with sensual lips, with a trembling scent with weddings and shared loves & # 8230. and I would live a whole season in a single moment, so that I can see it again with the eyes of the mind a thousand times.
Potato moussaka with ghebe zacusca
Peel the potatoes, cut them into cubes and boil them in salted water. When they are ready, drain the juice, pass them and add margarine, salt and pepper to taste in the puree obtained.
In a smaller bowl, greased with margarine, spread half of the puree, then all the zacusca de ghebe and finally put the remaining puree. Bake the moussaka for 25 minutes.
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Musaca with tomatoes and potatoes
Musaca with tomatoes and potatoes from: potatoes, onions, oil, garlic, paprika, beans, parsley, tomatoes, parmesan. Ingredients: 500 g white potatoes, peeled 2 medium onions, peeled and sliced 1 tablespoon olive oil 2 cloves garlic, peeled and sliced 1 teaspoon grated paprika 2 tablespoons tomato puree 1 can […]
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