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Baked potatoes with cheese

Baked potatoes with cheese

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Wash the potatoes well and boil them with the peel.

Drain them well when they have boiled.

Line the baking tray with baking paper, then place the potatoes in it and mash them with a sieve.

Sprinkle salt and pepper over the mashed potatoes, put a cube of butter on each, throw 4-5 cloves of garlic among the potatoes and put the tray in the oven.

Let them brown slightly on one side, then turn the potatoes with a spatula on the other side, sprinkle with a little olive oil and leave for another 15 minutes or as long as necessary until they get a beautiful red color. . Fix as much as you like. ;)

Arrange the potatoes on a plate, sprinkle the crushed cheese over them, a handful of green onion leaves and invite to the table. Mmmm, it was already raining in my mouth.

You can eat mashed potatoes with cheese with a fresh salad or if you prefer a more consistent meal, along with an ostropel or a steak.

Nico's agenda

Aloo Tikki is a appetizer a Indian snack. It's kind of potato dumpling e Spezia frittata. There are various recipes for aloo tikki, with peas, onions, carrots. which are added to the potatoes.
They are usually served with chutney sauce of tamarind, coriander, mint (hari chutney) or even with Indian yogurt and chickpeas. Here are my aloo tikki.

5 potatoes
100 g boiled peas
1 tablespoon sweet paprika
2 teaspoons curry
chili pepper
turmeric (optional)
4 tablespoons breadcrumbs

Boil the potatoes with the skin and then pass them until you get a puree. Add the boiled and mashed peas, breadcrumbs, salt and all the spices. For spices you adjust in quantities according to your tastes. Mix well and form slightly flat meatballs. If you want, pass the meatballs still in the breadcrumbs. Put a little oil in a pan, about 2 tablespoons. Heat the oil well and cook the meatballs, browning them on both sides. Serve immediately hot with some Indian cuisine sauce, or you can use them to stuff sandwiches.

Aloo Tikki, Indian potato meatballs. They are made with boiled and mashed potatoes as for puree, to which various spices are added. The recipe I found also has peas. It can be made with other vegetables instead of peas, for example: onions. carrot. eggplants. and so on There are various variants of Aloo Tikki. Serve hot, so simple, with chutney / mint sauce, tamarind or other sauces from Indian cuisine. They are very good, we liked them! Ideal for fasting. The spices are put according to taste, as well as their quantity.

5 potatoes
100 gr. boiled peas
shaved ginger
1 tablespoon sweet paprika
2 teaspoons curry
spicy boia
turmeric (optional)
4 tablespoons breadcrumbs

Method of preparation:
Boil the potatoes, peel them, mash them like puree together with the boiled peas. I put the canned one. Mix with spices, salt and breadcrumbs. From the composition, the doughs are made that are slightly flattened. If you want, roll in a little breadcrumbs. In a medium-sized pan, put about 2 tablespoons of oil, no more. Heat the oil enough, bake aloo tikki on both sides over medium heat until golden brown. Serve hot, so simple or with chutney / mint sauce, tamarind or other sauces from Indian cuisine. You can also make sandwiches with them.

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Rustic bread with potatoes

Pitt-thanks for the recipe, very good, the taste, the smell like my grandmother when she took the bread out of the Easter or Christmas oven, I made a quarter of the composition, I mean I'm on a diet, but I want to say that I gave half the bread ready with salted butter, cheese and tomatoes miammm, good bad

# 44 Costea_39537

Congratulations to all, and I thank Peter a lot for the recipe, it's really worth a try, he convinced me.

# 45 Costea_39537

# 46 Camila

I don't know if it can withstand 190 degrees I put the marble stone on preheating like if you put the bread on the cold stone it doesn't make sense and if it lasts 30 minutes it lasts it and another 45 minutes I say

# 47 Adriana Nicoleta

Alina, Stefano says that in his opinion it is possible because in the end the tiles were baked at 1200Â ° he also says when it was made. So it shouldn't be a problem

And now my summary with all my changes of course
- 680 grams of potatoes cut into pieces over which I put 600 grams of water but this is irrelevant because it depends on the bowl used, which I boiled for 20 minutes in the microwave
- 200 g of durum wheat flour, 200 g of manitoba and 265 g of 00 wheat flour,
- a tablespoon of salt (needed a little more)
- 2 tablespoons olive oil
- 25 grams of fresh brewer's yeast mixed with 2 teaspoons of sugar.
I first put flour mixed with salt in Ken, made room in the middle and put mashed potatoes like puree, then water with oil and yeast. It is possible that there was a little extra water left in the potatoes or that the flour mixture was made so that the dough was a little sticky but it is not a problem.

Look how nicely she grew up, but I can't tell you how long she stayed because in the meantime I was busy with Paula's stuffed cookies

in the form of a baguette leavened again

and look how beautiful it grew put on the hot stone in the oven and sprayed with water


the other half of the dough I made in the shape of a snail, only it deflated a bit in the oven until he waited for the baguettes to bake, you can see that he was upset

superlative section, perfectly grown and mollusc

the peel is wonderful, hard and crunchy, it has a wonderful smell and taste of potatoes, I just think I should have added a little extra salt
Thanks, Peter lecker tare.

Nico's agenda

The waffle, known as waffle or waffle, is a crispy waffle cake on the outside and soft on the inside, cooked on double hot plates that gives it the characteristic embossed appearance. They are typical of France, Belgium, Germany, the Netherlands.
Their origin is to be identified even in ancient Greece. There are several variants, sweet and savory. Ever since I bought the waffle maker, I've only made waffles ..waffle or waffle salad. Waffles with potatoes (gaufres de pommes de terre) are made (usually) with grated raw potatoes. I tried to make them with potato flakes (for instant puree). Once again, I prepared the salted waffles with the boiled potatoes. The next waffles..certainly ..will be with raw potatoes. We don't talk about it. I can't wait to make the sweet ones too.

-half a bag of prepared flakes for puree or 3 boiled potatoes
-1 egg
- 3 tablespoons Gran or Parmesan cheese
-50 g of whole white yogurt
-4 cheeses -io Inalpi
-3 tablespoons flour 00 - I Molino Chiavazza
-1 tablespoon of breadcrumbs
-1 teaspoon ground garlic or powder
-dried tomatoes in oil (optional)

Put the puree you prepared with the potato flakes in a bowl. Instead of the flakes, you can safely use the potatoes, first boil them and then crush them. Mix the puree or mashed potatoes with the egg, garlic, yogurt, grated cheese, cheeses, flour and breadcrumbs. Add the sliced ​​sun-dried tomatoes. Mix everything well until it becomes a homogeneous mixture. The dough should be half way: neither too liquid nor too solid. If it seems too liquid, add flour or breadcrumbs. If it seems too dry, add a little more yogurt. Put about 2 tablespoons on the well-heated waffle plate (electric machine), roll out the dough on top and close the plate. Hold until golden. Just before making the first waffle, oil the plate with oil. If you do not have the plate available, you can use a non-stick pan lightly greased with extra virgin and very hot oil. They are good hot and cold.

-1/2 sachet of already prepared potato flakes or 3 potatoes
-3 tablespoons Grana o Parmigiano cheese or something similar
-50 gr. fatty white yogurt
-4 triangles of melted cheese
-3 tablespoons flour
-1 tablespoon breadcrumbs
-1 teaspoon crushed garlic / powder
-dry tomatoes in oil (optional)

Baked potato tart

The recipe is simple, easy and good for everyone in the house. Kids will especially like it because it smells amazing.

To make the potato tart you need a large potato for each portion, two onions, three or four tablespoons of sour cream, two tablespoons of oil, salt, a clove of garlic for each potato, a teaspoon of chopped thyme, a little ground nutmeg, a nut of butter, three tablespoons of grated cheese.

Wash the potatoes well (healthy and beautiful potatoes because we leave the peel on them), wipe them with water and wrap them, each one together, together with a clove of garlic, in a piece of foil. Put the packages in the oven for 45-50 minutes on the right heat.

Unwrap the packages, put the baked potatoes in a bowl and mash them well with a fork. It also works in a processor, but in the end it must be a sandy composition, not a paste, so be careful how you program the machine. Put the contents of the baked garlic cloves (without peel) in the mashed potatoes. Add finely chopped onion, sour cream and oil. Add salt, thyme and nutmeg. Stir well. Grease a deeper pan with butter, which goes in the oven, and spread the potato composition evenly. Sprinkle grated cheese on top in a thin layer and put the tray in the oven for 30 minutes.

The baked potato tart is ready. It smells amazing, and the taste is divine! All the benefits to keep even when the tart is cold. You can also make it very well from sweet potatoes, in which case all the other ingredients remain the same.

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