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Potato stew

Potato stew


All vegetables are cleaned and washed.

Finely chop the onion and cook in 3-4 tablespoons of oil. Meanwhile, chop the diced peppers and add them to the onion in the pan. Chop the carrot according to your preference and add, in the same way, in the pan over the onion and pepper.

Peeled and chopped tomatoes are added to the other vegetables.

While the vegetables are boiling together, cut the potatoes into cubes and add them to the pan. Cover with water and simmer until the stew is "bound" and the vegetables are well cooked.

Season with salt and pepper to taste and sprinkle with chopped parsley.

Serve with a tomato salad with lots of onions.

Good appetite!


Potato stew with nettles # Recipe 4

Ingredients potato stew with nettles

nettles - 8 bundles,
potatoes - 4pcs,
onion - 1 tbsp,
salt,
pepper,
oil

Preparation of potato stew with nettles

Wash the nettles well in cold water. Boil for 1-2 minutes in salted water.
Drain well from remaining water. Put the onion to harden, add chopped nettles over it, then water and let it boil. Add the diced potatoes and continue cooking until both the potatoes and the nettles have boiled. Serve with hot peppers.


Ingredients Potato stew

1.5 kg of flour potatoes
2 cabanos threads (or bacon, sausages)
1 large onion
1/2 red bell pepper
2 teaspoons paprika
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoons oil
a few sprigs of parsley

Preparation Potato stew

  1. Peel the potatoes and cut into suitable cubes. Finely chop the onion. Cut the pepper into cubes. The hut is cut into rounds.
  2. Put the onion, pepper and cabano in the hot oil for about 5 minutes.
  3. Add salt, paprika and pepper, mix quickly and put the potatoes over. Mix well and add almost enough water to cover the potatoes (about 2 and a half cups). Leave everything to boil over medium heat until the potatoes are cooked (about 30 minutes).
  4. Turn off the heat, check for salt and add the chopped parsley. Cover with a lid and leave to cool. The stew is better after a few hours, the sauce thickens and the taste intensifies.


Potato pudding with chicken breast

Chicken potato pudding is a fast and filling food, which I prepare especially when I have meat left over from a previously prepared steak.

It is something other than a classic potato bite and can be prepared with various ingredients.


[ingredients title = & # 8221Ingrediente & # 8221]

  • 500 g white potatoes
  • 100 g butter
  • 1/2 fried chicken breast
  • 150 g smoked bacon
  • 1 gogosar
  • 1 link parsley
  • 3 eggs
  • 3 tablespoons top, sour cream
  • salt
  • pepper
  • thyme
  • basil
  • paprika

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

We prepare the ingredients for the potato breast with chicken breast

We peel the potatoes, wash them and cut them into larger cubes.
Grease a heat-resistant form with butter, add the potatoes in it, sprinkle the spices and salt over them, then mix them well to grease evenly with butter.

Bake for 35 minutes at 180 degrees, until the potatoes are well penetrated.

Chop the chicken breast, smoked ham and donut into cubes.

We assemble and bake potato pudding with chicken breast

Mix eggs with sour cream and finely chopped green parsley and add them over the pieces of meat and donut.

Remove the potatoes from the oven and pour this mixture over them.

Put them back in the oven for 15-20 minutes, then add the grated cheese and leave them in the oven for 5 minutes with the heat off, until the cheese will melt and dress nicely in a yellow gratin, the entire surface of the pudding.

This potato pudding is very good and can be eaten both hot and cold, along with some pickles or vegetable salad.


Ingredients Simple potato food (stew), fasting:

(for 4 servings, if consumed as such or 6 servings, as a garnish)

  • 1 kg. of potatoes (weigh ready to peel), cut into equal cubes, I recommend pink peeled potatoes, which are not so crumbly
  • 100 grams of finely chopped onion
  • 2 tablespoons oil
  • 1 clove of crushed garlic
  • 1 teaspoon sweet, flavored paprika
  • 1 bunch of finely chopped green parsley and pepper
  • optional: 1 bay leaf
  • optional: a bell pepper or 1 tablespoon of pepper paste
  • optional: 1/2 tablespoon tomato paste

Preparation of simple, fasting potato dish (stew):

1. Heat a 1.1 / 2 saucepan over medium heat to 2 liters. Add the oil and immediately the finely chopped onion, the crushed garlic and, if you use it, the chopped bell pepper. I repeat, the use of peppers for potato stew is optional. I happened to have an orange bell pepper in the fridge and that's how it ended up in this combination. You can give it up if you don't or don't like the taste of peppers too pronounced (because we'll add paprika anyway). Sprinkle the onion with a pinch of salt from the beginning and cook over medium-low heat, to soften without browning.

2. After the onion has softened, add the sweet paprika and, if you use it, add the pepper paste (optional). Quickly mix the paprika in the hardened onion and immediately add 1/2 liter of hot water, because the paprika caramelizes easily and changes both its color and aroma.

3. Add in potato cubes. It is important that they are somewhat even, so that they cook at the same time. If necessary, fill the potato stew with hot water, just enough to cover the potatoes. Add the bay leaf (only if we want) and salt to taste.


Ingredients Potato stew with tuna

1 kg of mashed potatoes
1 can of 160 gr tuna (in oil or natural or 250 gr fresh tuna fillets)
1 onion
2 cloves of garlic
1 red hot pepper (or 1/2 red kapia pepper)
1 tablespoon pepper paste
1/2 teaspoon sweet paprika
1 bay leaf
salt, black pepper
2-3 tablespoons oil
a few sprigs of parsley

Preparation Potato stew with tuna

  1. Heat the oil in a pot (you can use tuna oil if it is preserved in oil). Add onion and hot pepper (or kapia pepper if you don't want spicy stew) finely chopped. Let it simmer until it softens completely, without browning them.
  2. During this time, peel the potatoes. Take each potato and insert the tip of the knife in the middle of them. Make an incision, then break the potato by hand through that place. Repeat with the broken pieces until you have pieces of the right size in stews (like a walnut). Break all the potatoes in this way.
  3. Add the crushed garlic over the hardened onion and cook for another 1 minute. Add the boaiau and cook for 15 seconds. Add the pepper paste and cook for another 1-2 minutes.
  4. Add the potatoes, sprinkle with salt and black pepper and then add enough water to perfectly cover the potatoes (about 2 cups). Put the bay leaf in the water.
  5. Bring to a boil and then turn the heat to medium to low. Boil until the potatoes are completely done (about 25-30 minutes).
  6. Drain the liquid from the tuna. Add the tuna to the stew and mix gently. The tuna will break into pieces and mix into the sauce. If you use fresh tuna, cut it into cubes and add it to the stew. In both cases, let the stew simmer for another 5 minutes.
  7. Add finely chopped parsley. Serve hot. After a while the stew gets thicker.

Here are 10 recipes for potato stew, which are more and more delicious. Try them too! If you miss your childhood cakes, here are the top 30 cake recipes.

Ingredients potato stew with lean meat

1 kg potatoes (I put both white and red)
2 green bell peppers
1 red bell pepper
1 carrot
2 onions
500 g lean meat (no fat)
50 ml oil
3 tablespoons tomato paste
green Lovage

Method of cooking potato stew with lean meat

Wash, clean and julienne the vegetables. We cut the meat into pieces and wash it.
Peel a squash, grate it and cut it into cubes. Put the onion to harden, then add the carrot and at the end the peppers.
When they have all become glassy, ​​add the meat, enough water to cover them and bake for about 20 minutes. Then add the potatoes, tomato paste, salt and leave in the oven until the potatoes are cooked.
Add finely chopped greens.


Ingredients Potato stew

1.5 kg of flour potatoes
2 cabanos threads (or bacon, sausages)
1 large onion
1/2 red bell pepper
2 teaspoons paprika
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoons oil
a few sprigs of parsley

Preparation Potato stew

  1. Peel the potatoes and cut into suitable cubes. Finely chop the onion. Cut the pepper into cubes. The hut is cut into rounds.
  2. Put the onion, pepper and cabano in the hot oil for about 5 minutes.
  3. Add salt, paprika and pepper, mix quickly and put the potatoes over. Mix well and add almost enough water to cover the potatoes (about 2 and a half cups). Leave everything to boil over medium heat until the potatoes are cooked (about 30 minutes).
  4. Turn off the heat, check for salt and add the chopped parsley. Cover with a lid and leave to cool. The stew is better after a few hours, the sauce thickens and the taste intensifies.


Beef stew with potato dumplings

To cook together onions, peppers cut into pieces and meat cut into pieces with fiber.
To extinguish with wine
Add the other ingredients.
Cover with a little water until all ingredients are covered.
Simmer over low heat, covered.
If necessary, add boiling water from time to time.

Boil the potatoes in their skins after they have been washed
When cooked, peel when still warm
Make a "fountain" with flour
Add parmesan
And then mash the potatoes
To form the crust very quickly, so that the starch from the potatoes mixes with that from the flour.
And spread the dough into small sausages that are then cut and put on the fork for the characteristic shape of gnocchi.
Boil gnocchi in plenty of salted water, when they come to the surface they drain, put on a plate and cover with stew.


Stuffed quails

The recipe below will really convince you that you can cook quails in many ways, while preserving the special taste of the meat. Especially children will be accustomed to having a tender and fragrant steak in front of them. To make it easier to prepare, you can focus on cquail arches from Buno-Carne.
Ingredients for 6 servings of stuffed quails
6 quail housings
6 slices of ham
3 slices of wholemeal breadcrumbs
1 small onion
juice and peel from 1 blade & acircie
2 cloves of garlic
5 semi-dried tomatoes
2 tablespoons extra virgin olive oil
1-2 tablespoons of water
salt and pepper
Preparation time: 45-50 minutes

How to prepare Stuffed quails
Step 1: Turn the oven to 180 degrees
Step 2: You will put the slices of bread on the food processor, so that you can get some kind of crumbs.
Step 3: Cut the onion into cubes and chop the garlic
Step 4: You will also cut the prosciutto slices into small pieces
Step 5: Put the acircinea, onion, garlic, lemon juice and peel, prosciutto, olive oil, finely chopped tomatoes, salt and pepper in a bowl. You will mix them well
Step 6: & Icircn While mixing these ingredients, do not forget to gradually add water
Step 7: You will fill each quail with the obtained mixture
Step 8: You will secure each one with toothpicks
Step 9: You will put oil in a tray (about 2.5 cm) and then you will place the quails there. You'll let them bake for about 25 minutes.


Wash and peel the vegetables and cut them into small pieces, and the potatoes into cubes. Prepare a pan with a little oil and add onion, carrot, garlic and pepper. Leave them until they soften a little. After they have softened, add the bullion. Let everything boil for 1, 2 minutes and then add the diced potatoes. Add hot water so that it perfectly covers all the ingredients. Cook for about 25 minutes or until potatoes are cooked through. At the end, add the tomato paste, season with salt and pepper and add the parsley or dill (depending on your preferences).
This simple fasting potato stew recipe can be eaten as such, next to a salad or as a side dish.

Cooked like at home, fasting potato stew is consistent and filling, as a main course at a table. Fasting potato stew can be eaten plain, if you want to give up meat for a while. Of course, there is the thicker and more consistent version of fasting potato stew or the one with juice.


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