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Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

Perfect Roast Potato


1INGREDIENTS
1kg roasting potatoes
2 tablespoons duck fat, melted
Salt and pepper
1 clove garlic, crushed
2 sprigs rosemary, fresh thyme pulled apart

PREPARATION
1. Preheat the oven to 190C/374F.

2. Peel and cut the potatoes into even sized pieces. Place in a saucepan, with plenty of cold salted water and bring to the boil. Allow to simmer for about 5 minutes until just cooked. Drain the potatoes, removing as much water as possible.

3. Put the potatoes back into the saucepan and add the duck fat, garlic, rosemary, salt and pepper. Cover with the lid and give them a vigorous shake to rough up the edges and coat them with the duck fat.

4. Turn out potatoes into a roasting tray, in a single layer, and roast in the oven until golden and crunchy - about 40 minutes.

7 mouth-watering dishes you can easily make for dinner

It’s such a headache to think of what to make for dinner every evening, isn’t it?
Take it easy! We collected several dinner ideas that your family will definitely like. Bon appetit!








Mustard chicken legs with potato and pumpkin


INGREDIENTS
3 potatoes
150g of pumpkin flesh
600g of chicken legs
Olive oil
Salt and pepper
4 tablespoons of mustard
1 tablespoon of mustard seeds (if desired)
1 onion

PREPARATION
1. Finely chop the onion. Then add the mustard, mustard seeds, and 2 tablespoons of olive oil. Put the chicken into the marinade, and let it soak it up for 20 to 30 minutes.

2. Cut the potatoes into circles and the pumpkin into cubes. Place them at the bottom of a baking mold. Add salt, pepper, and olive oil.

3. Lay the chicken legs over the vegetables and pour on the marinade. Bake for 30 to 40 minutes at 190°С.

Spicy potato wedges


INGREDIENTS
900g of potatoes
1 cup + 2 tablespoons of white wine vinegar
1 tablespoon of salt
2 tablespoons of butter
A dash of ground black pepper
2 cloves of garlic
Greens, according to taste

PREPARATION
1. Cut the potatoes into wedges. Peel and chop the garlic.

2. Put the potato wedges, a cup of vinegar, and a tablespoon of salt into a pot. Add some water and bring it to a boil. Cook the potatoes for 20 to 25 minutes.

3. Heat the butter in a frying pan and add the potatoes. Sprinkle them with salt and pepper, and fry, stirring, for 8 to 10 minutes.

4. Place the potatoes on a plate, and pour on the rest of the vinegar. Sprinkle the dish with the garlic, greens, and salt.

10 shamelessly appetizing cheese dishes

Cheese can make any dish special and flavorful. We even use it to make some foods more appetizing for our choosy children. They may even want a second helping!


 









Crispy cheese potatoes


INGREDIENTS
 washed potatoes
230g of grated cheese
500g of sliced bacon
Olive oil
Salt and pepper
Sour cream and spring onion for serving

PREPARATION
1. Preheat the oven to 240°C.

2. Pierce the potatoes with a fork many times. Sprinkle them generously with salt and pepper.

3. Place the potatoes on a baking sheet and bake until the peel is crispy. Let them cool down.

4. Cut the potatoes into halves. Take the flesh out with a spoon — there should be about 0.5 inch in thickness left. Sprinkle the halves with the olive oil on both sides and bake for 5 to 7 minutes more. The potatoes should turn a golden color inside.

5. Place the cheese and bacon into the halves and put them in the oven for 2 minutes, until the cheese melts. Serve the dish with the sour cream and chopped onion.

Pastry cups with mashed potato and cheese


INGREDIENTS
1 pack of puff pastry dough
2 cups of mashed potato
1 1/2 cups of grated hard cheese
4 slices of bacon
3 tablespoons of chopped spring onion
1/4 cup of sour cream or natural yogurt

FOR THE SAUCE
1 tablespoon of sour cream or natural yogurt
1 tablespoon of mayonnaise
1/8 teaspoon of dried garlic
1/8 teaspoon of black pepper
A dash of salt

PREPARATION
1. Preheat the oven to 190°C.

2. Mix together all the ingredients for the sauce.

3. Combine the mashed potato, cheese, sliced bacon, sauce, and spring onion in a bowl.

4. Divide the dough into 8 square pieces.

5. Place each piece in a cake mold, and add 1 tablespoon of the filling.

6. Bake the cups for 15 to 17 minutes. You can also top them with spring onion and natural yogurt.

A quick and easy cheese soup

Cheese soup is a fast, warming, and nourishing dish.

INGREDIENTS
2 chicken legs
100 g of processed cheese
4 potatoes
1 carrot
1 onion
50 g of white bread croutons
50 ml of seed oil
salt, pepper, or any herbs and spices to taste

PREPARATION
1. Put the chicken legs into a pot, and then add 2 1/2 liters of water to make the chicken broth.

2. Take the chicken out of the broth, and chop up the meat.

3. Cut the potatoes into cubes, and cook them in the broth until they are done.

4. Chop the onion, grate the carrot with a large grater, and fry them until they are golden.

5. Cut the processed cheese into small cubes.

6. Add the cheese, chicken meat, carrot, and onion into the broth. Sprinkle it with salt, pepper, or any herbs and spices you like. Simmer the soup until the cheese melts.

7. Serve the soup garnished with croutons and greens.

Root Veggie Chips

Ever wonder if potato chips always have to be, well, potato? They don’t! It’s possible to turn pretty much any vegetable you want into a crisp, salty snack, but we especially recommend looking to potatoes’ root vegetable cousins. Sweet potatoes, yams, and beets make perfect, colorful chips, and the process to transform them is absolutely easy. Watch and learn how to add some rainbow variety to your chips, and delight the guests at your next party— or just yourself during your next snack break!

Root Veggie Chips

Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

INGREDIENTS
– 2 large sweet potatoes
– 2 large yams
– 2 to 3 large red beets
– 2 to 3 large golden yellow beets
– Sea salt

DIRECTIONS
1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. With a mandolin, slice the vegetables into discs about ⅛-inch thick.

3. Place the veggie slices on paper towels in a single layer. Sprinkle with salt. Let sit for 15 minutes, then blot dry.

4. Lightly spray 2 sheet pans with oil, then place the sliced veggies on the pan in a single layer.

5. Bake for 20 to 30 minutes, until crisp.

6. Sprinkle with sea salt. Allow to cool on the pans for about 5 minutes before transferring to a bowl to serve.

7. Repeat with any remaining veggie slices until you have as many chips as desired.

Tip
Bake similar root vegetables together for better consistency. The beets will take longer to cook and dry out than the sweet potatoes, so try to bake them on separate pans. This way, one type of veggie does not burn while the other is still baking.

Loaded Broccoli Potato Cheddar Soup

There’s nothing heartier than a great traditional potato soup. Whether you’re looking to warm up on a cooler day or simply fill up on a hungrier one, it’s got you covered. So how could we possibly make it better? By loading it up with broccoli, carrots, and garlic, and adding a delicious cheese sauce for a hit of cheddar that makes the whole soup divine. Even better, it’s absolutely easy to make, and your whole family is sure to enjoy it. Check it out!

Loaded Broccoli Potato Cheddar Soup

Prep Time: 15 minutes
Total Time: 40 minutes

INGREDIENTS
– 5 tablespoons butter, divided
– 1 small onion, small dice
– 4 medium carrots, small dice
– 4 cloves garlic, minced
– 4 medium potatoes, small dice
– 1 quart chicken broth
– 2 small broccoli heads, small dice
– ⅓ cup flour
– 3-½ cups whole milk
– 1-½ teaspoons kosher salt
– ½ teaspoon black pepper
– 4 cups cheddar cheese
– ¾ teaspoon tabasco sauce
– 6 slices bacon, precooked and chopped

DIRECTIONS
1. In a large pot over medium-high heat, melt 1 tablespoon of butter. Add the onions
and sauté until translucent.

2. Add the carrots and continue to cook for 3 to 4 minutes.

3. Add the garlic and cook until fragrant.

4. Add the potatoes and chicken broth, and bring to a boil. Reduce heat and simmer for about 10
minutes.

5. Add the broccoli and simmer for another 10 minutes, or until tender.

6. While the soup is simmering, melt the remaining ¼ cup of butter in a large
sauce pan. Whisk in the flour and cook until golden brown, about 1 minute.

7. Whisk in the milk and continue to stir until the sauce thickens.

8. Add the cheese and stir until melted. Season with salt, pepper and the tabasco sauce.

9. Pour the cheese sauce into the pot with the vegetables and broth. Stir until well-combined. Season to taste. Garnish with the chopped bacon and enjoy!

Tip
If you want a thinner soup, add additional milk in the last step to adjust the consistency.

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