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- 3 potatoes,
a little butter,
a casserole of mititei.
Preparation time: less than 30 minutes
RECIPE PREPARATION Mashed mashed potatoes:
In a pot, boil the peeled potatoes, cut into 4 and rinse; Let it boil for about 20 minutes. Drain the water, add the potatoes in a bowl, the spices, crush the potatoes, add butter, mix well until very soft; Thaw the little ones, put a frying pan without oil on the heat, add the little ones, fry on each side, take out in a plate and serve!
INGREDIENTS AND RECIPE
1 kg of white potatoes (we suggest the Maris Piper variety), peel and cut into cubes
A large bunch of chopped parsley
Put the potatoes in a pot with cold water and salt. Bring the water to a boil, then reduce the heat and simmer until the potatoes are soft. Strain the potatoes, then put them back in the pot. Add Lurpak Spreadable, mash well and pour in a little milk if you want a softer consistency. Mix with the chopped parsley, season and serve immediately.
Mashed potatoes with bacon
How about trying a bacon mashed potato recipe? It's easy, it's delicious and filling! See all the ingredients below and prepare the recipe yourself!
10 mashed potatoes
100 g butter
1 cup of lukewarm milk (can also be coconut, almonds, etc.)
30 ml oil
200 g bacon
Finely chopped onion
1 cup broth
2 tablespoons water
2 cloves of finely chopped garlic
Method of preparation
Take the potatoes, wash them and boil them in their skins, in a bowl of cold water. Add a little salt.
Let them boil for about 20 minutes, until they are penetrated.
Take them out, peel them while they are warm, pass them and mix them, being in a bowl on the fire, with 100 g butter, 1 cup of lukewarm milk, salt, pepper.
Separately, in another saucepan, add 30 g of oil and, after cooking, fry a little 200 g of bacon. Then continue with finely chopped onion, 1 cup of broth, 2 tablespoons of water and 2 cloves of finely chopped garlic.
Although the basic recipe has its origins in the Balkans, coming from Serbia, but with Ottoman influence,  but also found in Greece or Turkey, where it was taken over by Romanian cuisine, today mititeii are recognized as a kind of independent food.
A legend says that mititei they would have been invented in the 19th century one evening at the inn The Iordachi from Bucharest, well known for its sausages, when the kitchen ran out of shells.  Proven, they were first offered, in 1902, at the Bucharest restaurant Caru (l) with beer, containing only beef. At that time it was determined that one kilogram of minced meat should contain at least three grams of baking soda.
The recipe for mitites differs, as already mentioned, from other Balkan specialties of this genre. There are also variations in their training in different regions of Romania. Many households have their own recipes. 
The use of the following ingredients is primarily based on the recipe of the above-mentioned restaurant from 1920.   For the preparation of the hull it is necessary: with pork, but never pure pork), salt and baking soda, finely chopped garlic or mujdei, spices ground like fresh black pepper dried thyme allspice, coriander, cumin, very little star anise beef juice, mineral water, a splash of lemon juice.
The meat is passed through the machine twice, in order to grind it as well as possible. Boil a bone marrow juice with bone marrow, which is well reduced, from 500 grams of bones per kilogram of meat. Knead the meat in a bowl well, adding baking soda at the beginning, which is quenched with lemon juice and mineral water. Half of the bone juice and all the other spices, then gradually add the garlic or mujdei respectively the mujdei juice. The mixture is covered and left to cool for a few hours, after which it is removed and kneaded once more with the rest of the bone juice. The procedure goes faster with an electric dough beater. Refrigerate until the next day. Then the small ones are formed, greased with oil on all sides and left to stand for an hour. Fry over high heat, greasing from time to time with mujdei, so as to catch a round crust around. Turn each tiny three times until fried.
Only mineral water can be taken instead of meat juice. That way the food has fewer calories.
Mititeii are served with fresh buns or slices of bagel, with red cabbage salad, pickles, telemea, olives and mushroom or preferably with mustard.
In 2012, approximately 22,000 tons of mitite were consumed in Romania. Annual sales of small (global) industrial products amount to 50 million euros. 
The inclusion of baking soda (E 500), an artificial preservative that has never been authorized for use in meat preparations, led to problems with licensing mitite production in the European Union in 2013, when the European Commission adopted a regulation banning the use of additives in the processing of minced meat. Following the request Romanian Meat Association The Government of Romania initiated a request before the European Commission, in which it requested the taking over of this recipe in the list of traditional recipes. The European Commission approved the request, the recipe for mitites being included in the list of traditional recipes, along with Hamburger and Spanish chorizo sausage.   The use of baking soda was then allowed by way of derogation in the case of mitites, after the EC Regulation was amended and published in the Official Journal of the EU on 25 June 2014, which allowed both its local production in Romania without separate local legislation, as well as their export to other European Union countries. 
The recipe for vegetarian mititei with tofu, ground walnuts, onion and breadcrumbs
Small baked vegetables made of tofu with peanut butter and soy sauce, seasoned with allspice, thyme and paprika
Small vegetarians with wheat
Recipe for small vegetarians from wheat, potatoes, garlic and bread, seasoned with paprika
It's not the first time I try to make a vegan version of the popular Romanian myth. I tried this recipe a lot of times and every time I made improvements. I think I've finally discovered the perfect vegan mitita recipe so it's time to share it with you! & # 128578
You can see the little ones and & ldquoin action & rdquo in the video below. I only filmed when I put them on the grill, not the cooking part, but if you need clarifications do not hesitate to leave me a message.
The traditional recipe for mititei is made with pork, beef and sometimes even lamb. Apart from meat, the rest of the ingredients are vegan, so the big challenge was to find a suitable substitute for minced meat. Of course, I used the textured soy granules, which I think is the perfect substitute for minced meat in vegetarian recipes. I also tried it in this sauce Bolognese vegan pasta and a miracle came out! & # 128578
The first time I made these tiny vegans, I used the recipe below but without tofu, oil and dried soybeans added later in the mix. They tasted very good, but the texture was too sticky. So I decided to improve the recipe.
The second time I had the idea to soak in boiled water only 100g of soybeans, and add the other half after. The texture has improved considerably, but it still seems to be missing something! They seemed too dry!
The third time was lucky! The vegan mittens turned out perfect, just as I wanted both in texture and taste. To mimic the fat pieces from the traditional little meats, I added mashed tofu with a fork and oil. The result was exactly what I wanted. I really think it's the best vegan mitita recipe you can try! & # 128578
Vegan mussels can be put on the grill pan, fried in a normal pan or browned on the grill. It does not fall apart and retains its texture. But don't forget to grease them with a little oil beforehand, so that they don't stick. You can serve them with a salad, french fries or puree and of course, mustard! & # 128578
I hope you like my little vegan recipe! Tell me how it turned out!
Search results for 'delimano tava'
Prepare the mess with less mess, with the Delimano Brava Bamboo Chopper, with tray. The clever design catches crumbs or drained fruit, vegetable or meat juice in an easy-to-clean tray, saving you time and storage. The bamboo shredder can also be used as a tray and the tray can be used separately to transport food from the kitchen to the table.
Mashed potatoes with whipped milk
1. Peel and boil the potatoes in lightly salted water until soft. Drain them well. Crush the potatoes, cover the pot and set aside.
2. Brown the bacon and add it to the mashed potatoes. Add the whipped milk, cheddar cheese and parsley and mix well.
3. Season with salt and pepper to taste and serve immediately.
125 g of bacon, finely chopped
Half a cup of whipped milk
half a cup of cheddar cheese
2 tablespoons freshly chopped parsley
You may still like it.
It is important to choose floury potatoes for a successful mashed potato. These potatoes generally have a white skin and a higher starch content. It is also not recommended to use several types of potatoes for the same recipe.
Start by peeling the white potatoes, then you can wash them and peel them. Once you have peeled the potatoes, put them in a bowl of cold water. The small potatoes are left whole, the medium ones are cut in halves, and the large potatoes in quarters. It is necessary not to cut the potatoes into small pieces and also to make sure that the potato pieces are relatively equal.
As well as how to boil potatoes for mashed potatoes
Take the potatoes from the bowl with cold water and put them on the fire, in a larger saucepan, full of water. Add a tablespoon of salt over them and let them boil, over medium heat, under the layer, until they can be easily penetrated with a fork.
Preheat the oven to 180 degrees Celsius, drain the potatoes and place them in a tray that you will put in the hot oven for 5 minutes. In this way, the water left after boiling will evaporate, and the potatoes will be able to better absorb the milk and butter.
How to crush potatoes for mashed potatoes
Remove the potatoes from the oven tray and place them in a large saucepan. To crush the potatoes it is necessary to use a manual press or a special tool. Mashed potatoes do not crush with the mixer, because it makes them much too sticky. The potatoes are crushed well, so as not to leave too large pieces in the mashed potatoes.
Place the pan with the mashed potatoes on the stove, over low heat and mix with a wooden spoon for a few minutes, until a whitish film forms on the bottom of the pan.
How to add butter and milk to mashed potatoes
As we initially set, the butter must be greasy and cold, and the milk hot. Add the pieces of butter and warm milk to the mashed potatoes, and then mix the mashed potatoes and the ingredients added with a whisk. Finally, you can season the puree with salt to taste.
In this way, you will get a creamy mashed potato with an intense butter flavor and a fine texture.
Mititei with potato garnish
Mititei with potato garnish from: small pasta, bacon, potatoes, garlic, oil, salt, pepper, tomato paste, dill, lettuce, tomatoes, balsamic vinegar.
- 500 g paste of small beef + sheep
- 12 slices of raw-smoked bacon
- toothpicks or skewer sticks
For the gasket
- 500 g potatoes
- 5-6 cloves of garlic
- frying oil
- 2 teaspoons tomato paste
- 1 dill connection
- 2 tomatoes
- balsamic vinegar
Method of preparation:
Wash the potatoes and boil them in their skins in salted water. After boiling, remove and leave to cool. Peel a squash, grate it and squeeze the oil.
Peel the garlic and sprinkle over the mashed potatoes, add the tomato paste, season with salt and pepper to taste. At the end, sprinkle with fresh, finely chopped dill.
Turn off the heat and cover the potatoes and set aside.
Roll the dough with wet hands so that the little ones form. It is important that they are not too thick because, if they are wrapped in bacon, they do not penetrate.
Roll the bacon slices and, so that they do not come off the grill, catch them with toothpicks.
Bake on the hot grill and return at short intervals. Once browned, serve with a garnish of peasant potatoes and lettuce.