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Whole potatoes, baked in shell

Whole potatoes, baked in shell



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Choose about a kilogram, a kilogram and a half of beautiful, medium potatoes, preferably new, a fragrant and healthy lemon and a 1/2 clove of garlic. Wash the peel of the potatoes very well, in 2-3 waters, then put and on the fire and let them sit for 10 minutes, starting with the moment when the water boiled, take them out, drain them, dry them with water.

Meanwhile, in 3 tablespoons of oil, sauté 3 cloves of garlic, crushed in the shell, 3-4 peppercorns and a few needles of fresh rosemary, you can use dry, if you do not have the green one. roomy pan, turn over the oil, squeeze the juice of half a lemon over the potatoes and season with sea salt. Keep in the hot oven for 40 minutes or until crispy on the outside and soft on the inside.

P.S I forgot to mention that before putting them in the oven, I made an incision in each potato, in which I inserted a small, small piece of garlic (mmm, I love garlic, as much as possible :)))


1. In the first phase, I washed the potatoes in their skins very, very well, and on a baking sheet I greased them with oil and left them for about 30 minutes at 170 degrees until they were baked, and the fork came in easily. in them.

2. After 30 minutes, I took them out and made a hollow with a teaspoon. I mixed the potato filling with butter, finely chopped mushrooms, green onions and / or dill and spices.

3. I put the filling back in the potatoes, grated some cheese on top and sprinkled dill, and put them in the oven for another 10 minutes at 180 degrees. They can be served as a side dish or plain at dinner. Good appetite!


Potato gratin for the whole family

Or potato pudding, as it is also called, is usually very easily accepted by children. But, it is a food that can be very well served for the whole family. In order not to make the potatoes very watery, our advice is to boil the potatoes in their skins.

  • Ingredients for 4 servings (1 year):
  • 1 kg of potatoes
  • 200 g telemea or curd
  • 600 ml of cooking cream (or milk)
  • 3 whole eggs

How to prepare gratinated potatoes:

Wash the potato peel well under running water, then bring it to a boil. Check to see if they are ready by pricking them from time to time with a fork. They do NOT have to boil to the end, they still have time for this in the oven.

Meanwhile, beat the eggs, grate the cheese directly into the beaten egg and add the cream, stirring gently.

If the cheese is salty, you don't even need extra salt!

The boiled potatoes are cooled, peeled and cut into slices of the same thickness.

Place the first layer of potatoes in a heat-resistant pan, then pour the cream mixture over it.

Continue with the next layer, over which the mixture with cream is poured again.

Place the tray in the preheated oven for 45-50 minutes or until browned on top.

"Accessories" suitable for au gratin potatoes

Once this dish is accepted by the fussy little one, you can start accessorizing it. That is, you can start hiding among the already known ingredients, others, which the dwarf finds harder to accept. It's a dish that's good for that. Let's see: let's say he doesn't like vegetables, the unbearable Broccolino will lose its taste under the wonderful influence of cream mixed with egg and cheese. He will lose the fight for good, reaching the fighter's stomach!

Do you want other examples? There it is! Leek (only the white part) is a vegetable that helps him get acquainted with the taste of onions, only it has a better tolerated taste. Boiled and added over the potatoes, then buried in cream cheese sauce will be easily accepted. Finely boiled and finely chopped spinach can be added to the mixture with cream, as well as beets, boiled or baked, first in the oven.

Salads are, without a doubt, the "visible" accessories that au gratin potatoes can be proud of. Try combining them with a beetroot salad, a cherry tomato salad with basil or a grated carrot salad with olive oil, green parsley and a drop of lemon.


Baked potatoes with onion and mushroom flavor & # 8211 the simplest and best food!

Although baked potatoes with onions and mushrooms seem to be a simple and common dish, we urge you to prepare it in a less common way. Thanks to a classic combination of ingredients, you get a very delicious and aromatic hot dish that will please everyone. It can be served both as a main course and as a side dish.

INGREDIENTS

-refined sunflower oil

METHOD OF PREPARATION

1. Wash the potatoes well, using a brush. Put them in a saucepan. Pour water into the pan and boil the potatoes. Add a little salt to the pan and cook the potatoes until they are ready. Let them cool and clean them. If you use new potatoes, you can keep the peel.

2. Peel the onions and cut them into quarters (as thin as possible). Fry them in a pan with hot oil until golden brown.

3. Chop the dried mushrooms using a coffee grinder. Get a powder. Wash and chop the greens.

4. In a bowl, mix the fried onion with the mushroom powder and chopped greens. If desired, match with your favorite spices.

5. Add the cream to the bowl and mix well.

6. In a larger bowl, mix the boiled potatoes with the cream sauce. Stir carefully so that the potatoes remain whole.

7. Place the potatoes with sauce in a baking dish and put them in the preheated oven at 200 ° C for 15-20 minutes. Serve the potatoes with a vegetable salad, marinated fish or as a garnish for meat dishes.

Note: If desired, you can use fresh mushrooms. Just chop them and fry them with the onions. You can also top the potatoes with grated cheese. If you want to get baked potatoes with more sauce, add a little milk to the fried onion mixture.


According to those mentioned in ancient writings, such as in the work "Rariorum plantarum histria" (History of Rare Plants), written in 1601 by Clusius, we learn about the potato (Solanum Tuberosum, Latin, Family Solanaceae) that it was called "papas" and represents the basis of the Inca diet. People contributed to the spread of the potato plant, such as the conqueror of Peru, Pizzaro, as described in 1550 by his traveling companion, Pedro de Creza, Commissioner Francis Drake, and Admiral Raleigh. medicinal, due to the high intake of mineral salts and vitamins.
We also discover that the pharmacist Parmentier (18th century) had his special contribution to the spread of the potato plant by cultivating the potato with large tubers.
Nowadays, many varieties of potatoes are cultivated on large lands in various countries, because the tubers of the potato plant have come to be consumed by the populations of several countries.

Potatoes can be prepared steamed, boiled with other vegetables in soups flavored with green parsley, larch, dried thyme, etc. or in stews, baked alone or with peppers and onions or with red beets and carrots, fried (this method of preparing potatoes is the least recommended for maintaining the health of the human body, because by frying potatoes absorb a lot of oil and salt) or in the simplest way to neutralize stomach acid is recommended raw potato juices peeled and drunk before eating menus - information specified on the pages of the book Health through nutrition written by Dr. George D. Pamplona-Roger.

Potatoes for baking in shell must be carefully selected, it is recommended that they be organic so that we are protected from the toxicity of chemical treatments used for potato crops and for efficiency in time it is preferable to choose potatoes of varieties with small tubers, which ripen faster.

Good luck cooking potatoes in their skins and more!

1. Fruits and vegetables - factors of natural therapy, Ovidiu Bojor, Mircea Alexan, Ed. Ceres, 1983.

2. Health through nutrition, Dr. George D. Pamplona-Roger, Life and Health Publishing House, 2011.


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Baked potatoes in shell Benefits and risks, calories, nutritional composition

Whether it is baked potatoes, chips or french fries, we consume a lot of potatoes in various ways.

Given that many of their nutrients are concentrated in the outer skin, peeling the potato can remove a significant portion of the fiber and mineral content of each portion (1).

In addition, French fries can increase their fat and calorie content, compared to other cooking methods such as baking or boiling.


Baked potatoes

Baked potatoes, simple, only with salt, or more confident, with butter or olive oil & ndash o recipe so tasty and easy to prepare.

Baked potatoes, a simple recipe and delicious, cheap, and if you prepare a salad with it, it's already a feast. & # 128578 What kind of potatoes are good for baking and what kind of combinations can be made?

What we need for the Baked Potatoes recipe:

  • -Pink potatoes
  • -salt
  • Topping of your choice:
  • -oil or olive oil
  • -pepper
  • -cheese, parmesan, cheese of any kind
  • -pepper
  • -cream or yogurt

How to prepare the Baked Potatoes recipe:

It's not hard at all. Choose large, healthy potatoes, without being hit, spoiled, wash well, wipe and then put in the oven at 200 degrees (fire almost to maximum).

Pink potatoes are more suitable for baking than yellow ones, they have a special sweetness.

I put them on the oven tray and cover everything with aluminum foil. They will ripen faster. Check after 30-40 minutes, the baking time depends on the size of the potatoes. Prick with a fork and see if they are ready.

When they are well cooked, take them out and serve immediately. I offer various options below:


A craita in the kitchen

It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.

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Whole potatoes, baked in the shell-fasting recipe




They choose around a kilogram, a kilogram and a half of beautiful, medium potatoes, preferably new,


a fragrant and healthy lemon and a 1/2 clove of garlic. Wash the potato peel very well, in 2-3 waters, then put them on the fire and let them sit for 10 minutes, starting with the moment when the water boiled, remove Drain them, dry them with water.
Meanwhile, in 3 tablespoons of oil, sauté 3 cloves of garlic, crushed in the shell, 3-4 peppercorns and a few needles of fresh rosemary, you can use dry, if you do not have green.


Drop the potatoes in a large pan, pour the oil, squeeze the juice of half a lemon over the potatoes and season with sea salt. Keep in the hot oven for 40 minutes or until crispy on the outside and soft in interior.
P.S I forgot to mention that before putting them in the oven, I made an incision in each potato, in which I inserted a small, small piece of garlic (mmm, I love garlic, as much as possible :)))

Enjoy!



Do you fatten or not potatoes? The only difference is the way it is prepared. Which is the best

The way you prepare the potatoes turns them either into a valuable meal or into a food disaster.

Potatoes do not fatten and are an excellent source of nutrients. In addition, we are talking about one of the most alkaline plants. Here's how to cook properly, according to specialists consulted by & ldquoWhat happens, Doctor & rdquo:

Baked in shell or boiled in shell, potatoes are healthy. It is consumed after cooling, ie after the starch stabilizes. And don't shy away from the peel because it contains half the nutrients. Potatoes boiled in the shell or baked in the shell have 80 kilocalories per 100 grams. But fried, the 80 kilocalories per hundred grams turn into 400 kilocalories. Thus, a huge portion of french fries can contain calories for a whole day, ie between 1800 and 2000 kilobytes.

It is also important to consume them in controlled amounts: "That would mean somewhere at 100-155, maybe even 200 grams at a regular meal," explains Dr. Serban Damian, a nutritionist.
Endocrinologists also recommend properly prepared potatoes, even if you are in a state of prediabetes. "Potatoes boiled in the shell or baked in the shell have a low glycemic index, while if we boil it peeled and consumed in the form of puree, the glycemic index increases," explains Dr. Antonela Burlacu, primary endocrinologist.

It is not recommended to combine them with meat products, but with large salads. And if you are on a diet, you must keep in mind a golden rule: & ldquonu do not add any source of fat, whether it is oil, butter. Sour cream is a food with a moderate amount of calories ".

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