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Potato and cheese puddings

Potato and cheese puddings


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Boil the potatoes cut into pieces as for puree.

When they are ready, we drain the water in a large sieve and put them back in the bowl in which they boiled.

Crush the potatoes, put the butter in the pieces and mix, add the cream, add the creamy telemeau and taste the salt, if we feel the need we add a good powder.

Add the egg and mix the composition.

We cut pieces from the baking sheet, enough to contain a fist. Grate the cheese.

Put grated cheese on the base, add about 3 tablespoons of potato cream, and top with grated cheese again.

We wrap each baking paper like a bag, taking care not to spread the composition and for this we spin more from the top.

Place the bags in the baking tray and bake for 30 minutes at 200 degrees.

We will carefully open the bags when they are ready and with a palette we will move the puddings on a plate.

I served them at the table with green garlic ..... crazy!


Baked potatoes with bacon, cheese and dill

Peel the potatoes, cut them in 2 and cook for 15-20 minutes. 5-10 minutes before removing the potatoes, fry the bacon. After frying it (not until it becomes crispy, it will be done until the end when you put it in the oven), cut it into thinner strips (optional).

Put the potatoes in a non-stick pan, sprinkle them with plenty of olive oil. Season with salt and pepper, sprinkle grated cheese on top, then the bacon and bake until the potatoes penetrate and the bacon is fried.

Chop the dill, sprinkle on top and bake for another 3 minutes.

Serve hot, as a side dish or even as a stand-alone food.

Other delicious garnish recipes:

4 / 5 - 1 Review (s)

Baked potato balls with cheese

  • 200 grams of boiled and chilled flour potatoes
  • 50 grams of well drained cow's cheese (I had creamy cottage cheese)
  • 25 ml olive oil
  • salt (pepper to taste)
  • 1/4 teaspoon powdered chemistry
  • 1/4 teaspoon ginger powder (optional)
  • 50 grams of cheese cut into small cubes

Preparation Baked potato balls with cheese:

  1. Pass the potatoes with a fork (not in a mixer / blender, because you will get a sticky paste, which you will not be able to shape later) and place in a large bowl.
  2. Mashed potatoes mix lightly (also with a fork) with olive oil, cottage cheese and spices.
  3. You get a thick paste that can be shaped by hand.
  4. With wet hands, take a small amount of this dough (I used about 1/2 tablespoon of dough for each ball of baked potato cheese) and flatten it in your hand.
  5. Place a few small pieces of cheese in the middle of the potato dough, wrap well and shape the balls (attention: the cheese must be placed exactly inside the balls and be well & # 8222sealed & # 8221 in the potato dough, otherwise it will drain at baked).
  6. The potato balls thus obtained are placed in a tray lined with baking paper.
  7. Put the tray in the preheated oven and bake for 10 minutes. (180 degrees)
  8. Baked potato balls with cheese are served warm as such, or with a yogurt sauce.

Extrasfat: & # 8211 these potato balls with cheese can also be prepared in a crispy crust, as follows: pass the potato balls with cheese through beaten egg, then through breadcrumbs / ground cornflakes. The next step is their actual cooking (by frying or baking)

& # 8211 I made these baked potato balls with cheese from 3 different types of potatoes: yellow, sweet potatoes and purple potatoes. Thus, multicolored balls will become a real attraction at the table, especially for children.

Below I leave you a video recipe for baked potato croquettes, in a special presentation, designed especially for the little ones' parties (and not only), for their ease of serving and handling:

If you like these baked potato balls with cheese, do not hesitate to give them 5 stars in the box below and leave me a comment on the blog. Don't forget that you also have the possibility to share the recipe on social networks, in order to help those who need it. Thank you!


How to prepare the recipe for potato and cheese croquettes?

It is ideal to use for the recipe potato and cheese croquettes, yellow potatoes, which are more floury and crumble easily.

I now had pink, baked potatoes. They don't crumble perfectly, but they are very sweet. I also found a box of fresh cheese (quark) in the fridge, so I put it on as well. I had about 100 g of cheese.

Boil the potatoes in salted water. If they are cleaned and diced, they will boil much faster.

If you boil them whole, they will be tastier. The choice is yours. You know that a vegetable cut in water will lose more vitamins and minerals than if it were cooked whole.

Pass the potatoes well and leave to cool. First add 2 eggs, 3/4 of the grated cheese (on a large grater), 1/4 of diced cheese, salt, pepper and nutmeg.

Put the nutmeg only 3 times on the grater, so that it has a discreet nutmeg taste, not very pronounced.

If you still have some dried cheese or fresh cheese, cream cheese in the fridge, add everything here.

Mix well to form a homogeneous and sticky dough. If he still needs eggs, add more.

The dough obtained must not be hard, but soft, but balls can be shaped.

The fact that I also left cheese cubes when fried will make it stretch, to flow very nicely.

Break pieces of dough with a spoon and shape, with wet hands, balls about 2 cm in diameter.

They don't get bigger, be careful that they will grow a little when fried. Put them in flour and roll well on all sides.

How do we fry potato croquettes?

Fry in a hot oil bath, there must be a lot of oil, not to touch the bottom of the pan, because it burns quickly.

The fire should be medium to small, not too fast to burn and remain raw in the middle, but not too small, because it sucks too much oil.

Turn on the other side, until golden and evenly baked.

Remove on absorbent napkins and let the excess oil absorb for a few minutes.

They can also be baked in the oven and avoid frying in oil. & # 128578

Do you see how red and beautiful they are? But how I smell, God! And what a great taste they have! I really like melted cheese, which stretches. I also recommend the recipe for cheese, mozzarella and bread cheese - see here.

Don't forget the main ingredient:

Sprinkle abundantly with love and a touch of kindness & # 128578!

Some tricks:

For a more special look, these croquettes they can be rolled in flour, then in egg and breadcrumbs, or in poppy seeds, white or black sesame (negrilica) and you will have a play of colors on the plate.

In the middle you can put diced bacon, pressed ham, bell peppers, olives, spinach, boiled carrots and you will have potato croquettes with surprises.

They are delicious in any combination.

I leave it to you to taste some croquettes, because they are very good. I go great as a snack, next to a cold beer.


Preparation Potato croquettes or potato donuts

Boiled potatoes are peeled on a large grater or if you have a potato press, it is pressed. If you have puree left, it's good because you have nothing to do with potatoes.

Put the spices on top of the potatoes (if you put puree, be careful as it already contains salt), eggs, grated cheese (optional) and mix well, preferably with a mixer or in the kneader. Cumin gives these croquettes a special taste! After it has homogenized, gradually add the flour. The dough will be milky, but not sticky and the amount of flour depends a lot on the type of potatoes and / or the consistency of the puree, so the flour will be added gradually.

On the floured work table, spread the dough in a sheet with a thickness of about 0.5 cm. Fold in 3 and then again in 3 and spread again in 1 cm thick sheet. Figurines are cut with various shapes. My grandmother cut these croquettes into shapes that mimicked the symbols on the playing cards: heart (cup), chariot, club and spade. Now you can find in stores many shapes specially created for children: flowers and animals. And my son wanted to cut bears!


Cheese balls with potatoes and pressed ham

This recipe by cheese balls with potatoes and pressed ham, was the delight of some guests announced at the last moment.

They were asked to repeat the next day, as they came out very good.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 1 large potato
  • water for boiling potatoes
  • 150 gr Delaco cheese
  • 150 gr pressed ham
  • 2 eggs
  • pepper
  • paprika
  • 250 ml oil
  • 200 gr pesmet

[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients

Wash the potato well and boil it, with the peel, in enough water to cover it.
We don't let it boil for good, just let it penetrate a little.
Boiled and cooled potato (pass it through a stream of cold water), peel it and grate it.
We also grate the cheese and pressed ham.

Preparation of cheese balls with potatoes and pressed ham

In a bowl, mix these grated ingredients and add the spices and eggs.

Homogenize everything well, then form balls like a walnut, which we pass through breadcrumbs.

We will pass them a few times through breadcrumbs to cover the outside well.
In an even smaller non-stick pan, heat the oil.
Immerse a few balls and let them fry for a few minutes until they brown nicely on the surface.

We will leave the first balls to fry more, then less and less because they will color more intensely, due to the burning of the oil.
Remove the balls with a spatula and place them on absorbent paper towels.

These came out beautiful and tasty cheese balls with potatoes and pressed ham.
We serve them as appetizers, with fresh vegetables.


Gratinated potatoes, how do we prepare them, how do we know when they are ready?

The good part is that all you have to do is put the potatoes and sour cream in a tray and put it in the oven. On top I put a little grated cheese, but you can omit it and you can put a few pieces of butter in its place. You can also replace potatoes with sweet potatoes, zucchini or any other vegetable you like. Leave these gratinated potatoes in the oven, at the right heat, until they are well cooked and on top they brown nicely. You can check them using a knife. If you easily pierce the potatoes, they are ready to be taken out of the oven and can be served.

You can serve them as such or as a garnish for meat or fish. I go very well with beef steak, with baked fish or with chicken on the bottle. I like both warm and cold, simple or as a garnish. For potato lovers this recipe is wonderful, especially since it is full and can only be tasted with a fresh salad. I am convinced that you will make a sensation with them and that all the guests will be impressed by them. They are tasty, fragrant and I am convinced that you will like them too. I am waiting for your impressions on the Facebook page JamilaCuisine.


Strudel with potatoes and cheese

The first recipe of this year is a simple one that does not require a lot of preparation time. I thought that after the holidays you have no time or desire to spend too much time in the kitchen, so the recipe for potato strudel and cheese is just right.

The & # 8222Dulce Romania & # 8221 challenge reached Andra-Menta and Rozmarin this month, which invites us to cook with potatoes and apples, two simple ingredients that I especially like.


How to make potato roll from ham and cheese?

How to prepare the potato roll sheet?

For the roll, I cleaned the potatoes, washed them and cut them into thin slices, preferably with a special mandolin. I washed the potato slices in more water and let them sit for 10 minutes in a bowl of cold water (let the starch come out of them). Then I drained well and took out the potato slices on a clean kitchen cloth and swabbed it well to get rid of water.

In a tray of about 30 & # 21540 I put a baking paper and sprinkled 150 g grated cheese on a large grater.

Then I placed the potatoes, slice by slice, so that they overlapped a little.

I seasoned with a little salt and pepper and added the rest of the grated cheese. Finally I sprinkled some cumin.

How to bake appetizer roll from sliced ​​potatoes?

Bake the roll at 200 ° C for 15-20 minutes (preheated oven). Try the potatoes with a fork and the cheese should be browned. Keep in mind that the roll will go in the oven after filling for another 10 minutes.


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Ingredient:

1kg and 200g potatoes
500g feta cheese
7 boiled eggs
400g cheese
Tray greased pan

For the sauce:
2 raw eggs
100g flour
150ml milk
350g sour cream
Salt to taste
2 tablespoons margarine

Method of preparation:
Wash the potatoes well and boil them in a pot with water and salt. Let them boil for 25-30 minutes, until they soften.

After they have boiled, we drain them and cool them in a strainer.

After they have cooled a bit, we peel them and cut them into rounds.


In a saucepan with water and salt put boiled eggs. Let them boil for 8-10 minutes.

After the eggs are cooked, peel them and slice them, either with the special egg slicer or with a knife.



We put the cheese on the small grater.

We put the cheese on the small grater.

In a saucepan, melt 2 tablespoons of margarine. When the margarine has melted, add the flour and mix in one until the flour is slightly browned. Then add the milk and mix vigorously. To make a fine sauce without lumps, we can mix the sauce with the vertical blender.


Add sour cream and season with salt to taste.

Add 2 eggs and mix until smooth.


After we have all the ingredients ready, we start assembling the recipe.
Grease a heat-resistant dish with margarine.

Put a layer of potato slices, followed by a layer of egg slices, sprinkle over grated cheese and then grated cheese. On top, pour the polish from the sauce prepared above, so that it covers the entire surface - be careful, divide the sauce so that it reaches us for about two layers.




Then again a layer of potato slices, one of egg slices, sprinkle with cheese, cheese and sauce.


Next is the third layer of potato slices, then sprinkle with cheese, cheese and all the remaining sauce.

Put the potatoes in the oven for 25-30 minutes, until they catch a brown crust.






If you like it, share it with your friends!




Ingredient:

600g potatoes
1 teaspoon salt
200g feta cheese
200g cheese
1 teaspoon vegeta
Pepper to taste
2 eggs
Sesame

Method of preparation:
Fill a pot with water, add a teaspoon of salt and potatoes that we wash, beforehand and let them cook on the fire for 30 minutes. After they are boiled, we take them out in a strainer and peel them.

Grate the cheese.

Razalim and cheese.

Peel the potatoes, put them in a bowl, grind them with a fork and then with a vertical blender until you get a puree. Then add the eggs, season with vegeta - possibly & # 8211 and pepper and add the cheese and cheese. Mix everything until you get a homogeneous paste.



From the resulting composition we form lumps that we put in sesame and put them in a tray lined with baking paper. Put the tray in the preheated oven and leave them in the oven for 15 minutes until they catch a slightly golden crust, they can be served with sour cream or various sauces.




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